The Duck Club Restaurant

Belgium vs. America Beer Dinner

Friday, January 27, 2012

The Duck Club Restaurant at the Lafayette Park Hotel & Spa invites you to celebrate the finest Belgian and American beers at a special beer dinner on Friday, January 27th, 2012.

The evening will be hosted by beer expert Ken Gross.  Ken is the Regional Beer Specialist for Wine Warehouse, with expertise in selecting, acquiring and serving today's wide range of beers, and he will guide us through this menu and the world of Belgian and American beers.

Our Executive Chef Jon Avalos has created a unique menu to pair with an exceptional collection of Belgian and American beer styles to demonstrate why these countries have a tremendous beer tradition.

Join us as we debate the merits of Old World versus New World.  We are adding a twist to the dinner by pitting the Belgian beer varietals against the American style counterparts. 

Holidays at the Park

Afternoon Holiday Tea

Saturday, December 10, 2011 • 2-4pm

$35 per person

$25 children

Christmas Eve Dinner

Saturday, December 24, 2011 • 5-9pm

Duck Club Restaurant & Bistro at the Park

Prix Fixe Menu $59 per person

Christmas Day Dinner

Sunday, December 25, 2011

Prix Fixe Dinner

2-7pm • $69 per person

Grand Buffet

Seatings at 2pm and 4:30pm • $69 per person

Enjoy Thanksgiving at the Park

Thanksgiving Dinner

2pm to 7pm

Prix Fixe Menu served in the Duck Club Restaurant and the Bistro at the Park

$69 per person

Thanksgiving Grand Buffet

Seatings at 2pm and 4:30pm

Served in the Ballroom

$69 per person

~Complimentary champagne included~

Reservations Required

925-283-7108

Parktoberfest at the Lafayette Park Hotel & Spa

When fall leaves are ablaze and the air is rich as amber ale, it's time for “Parktoberfest” at the LafayettePark Hotel & Spa.  Just as is celebrated in cities and towns across the country in America and in Germany, our own “Parktoberfest” will bring together the best of Bavaria and California… beers, brats and entertainment!

Join us as we feature local craft breweries such as EJ Phair, Ale Industries, Heretic Brewing, Speakeasy, Drake’s and Triple Rock, plus the home brewing organization DOZE (The Diablo Order of Zymiracle Enthusiasts) for this extraordinary event!  Saturday, October 1st from 1pm - 5pm.

Wine vs. Beer Dinner

Friday, August 26th

Wine vs. Beer Dinner featuring

Moet Hennessy USA vs. Stone Brewing Company

For centuries, the debate has raged between beer vs. wine, and now it will be put to test in a very special dinner that will let you decide!

On August 26th, the Duck Club Restaurant will add a twist to its beer and winemaker dinner series by pitting the beer and wine against each other in a special tasting menu prepared by executive chef Jon Avalos.

Stone Brewing Company and its co-founder Greg Koch will represent the beer side of the debate against Chris Siconolfi, of Moet Hennessy USA, to determine which beverage pairs best with a specially prepared menu.

During the four-course meal, each dish will be paired with a Moet Hennessy USA selection and a Greg Koch-chosen beer. Once the diners try both the beer and wine, they'll fill out a scorecard, and results will be tabulated and announced at the end of the dinner.

Grgich Hills Estate Winemaker Dinner, July 29, 2011

Join us a legendary winemaker Mike Grgich introduces his favorite wines and describes his winemaking philosophy at the Grgich Hills Estate Winemaker Dinner on Friday, July 29, 2011 at the Duck Club Restaurant. Grgich Hills Estate is internationally recognized for the award-winning wines that are made completely from organically-grown grapes from Napa Valley.

This sensational five-course menu designed by Executive Chef Jon Avalos, features Grgich Hills Estate wine pairings and is a must-taste for connoisseurs and gourmets alike. Seating is extremely limited and reservations are required, so be sure to reserve your table as soon as possible.

For dinner reservations please call the Duck Club at 925-283-7108.

June Happenings

Come and enjoy the beginning of summer with the Duck Club Restaurant and the Lafayette Park Hotel & Spa.

Sunday, June 19th ~Father's Day Brunch
Treat Dad to his favorite beer and barbeque at our popular Father's Day Steak & Brew Brunch.

Monday, June 20th ~ 12th Annual Best Martini in the East Bay Contest

Sponsored by Diablo Magazine, Effen Vodka, and the Lafayette Park Hotel & Spa, this don't-miss event will be held on Monday, June 20 from 6-8pm at the Lafayette Park Hotel & Spa. Admission is $25 per person and includes two drink tickets. All proceeds will be donated to Project Second Chance.

Friday, June 24th~ Duckhorn Vineyards Winemaker Dinner
Join founder Dan Duckhorn for an intimate wine paired dinner featuring the wines of Duckhorn Vineyards, Paraduxx, Migration and Goldeneye.  Please contact us for reservations at 925-283-7108.





Celebrate Mother's Day weekend

with the Duck Club Restaurant and the Lafayette Park Hotel & Spa

Saturday, May 7th - Join us for our very special traditional Mother-Daughter Afternoon Tea. 2:00pm – 4:00pm

Sunday, May 8th - Mother's Day Brunch & Mother's Day Dinner in the Duck Club Restaurant.

Contact us for reservations at the Duck Club Restaurant 925-283-7108

Easter Brunch at the Park

EASTER SUNDAY BRUNCH

Sunday, April 24th

~The Duck Club Restaurant & Bistro at the Park

Champagne served with Brunch Entree
11:30am - 3:00pm 
$69 per person

~Grand Buffet in the Independence Ballroom
11:00am & 1:30pm seating
$69 per person

Call for reservations 925.283.7108

Cakebread Cellars Winemaker Dinner at the Duck Club Restaurant

The Duck Club Restaurant at the Lafayette Park Hotel & Spa invites you to a Winemaker Dinner with Cakebread Cellars on Friday, March 25th, 2011.

The evening will be hosted by Matt Rubin, Wine Educator with Cakebread Cellars, since 1999. Along with our Executive Chef Chuck Courtney, Matt will guide us through this exceptional pairing of world class wine and a sensational five-course menu. This event is a must-taste for wine connoisseurs and gourmets alike!

The Cakebread family, owners of Cakebread Cellars, is among the most creative and successful winery families in Napa Valley. Since its founding in 1973, the winery has developed a reputation for producing world-class wines. Its success is built on quality, consistency and continuity, characteristics which apply equally to the grapes, the wines, the people and the operation of the winery.

DATE

Friday, March 25, 2011

TIME

6:30pm - Hors d'oeuvres

7:00pm - Dinner

PLACE

Duck Club Restaurant at the Lafayette Park Hotel & Spa

3287 Mt. Diablo Blvd.
Lafayette, CA 94549

Welcome our new Food and Beverage Manager, Daniel Jun

Daniel Jun has recently joined our team at the Lafayette Park Hotel & Spa. He hails from an extensive background in the hospitality industry, having worked his way up from coat check to busser, through both the back of the house and front of the house, to management by the age of 23. Although his degree was in chemistry from Boston University, he finds that science is limited in its ability to describe what happens when flavors combine. 'Chemistry helps us understand how many ingredients come together to make a finished product. Just the same, a great dining experience requires many different elements to come together.'



Prior to working with the Lafayette Park Hotel & Spa, Daniel was recently working at Pierro Selvaggio's Valentino's in Las Vegas. His previous restaurant experience includes Legal Sea Foods and Bertucci's.  Welcome to the team Daniel!

Romantic Escape Package

With Valentine's Day just around the corner, the Lafayette Park Hotel & Spa invites you to enjoy a romantic getaway. With rates starting at $199* per night, this package includes:

One night in an oversized guestroom 
$35 credit in any of the hotel's restaurants or in-room dining 
A bottle of private label Brut Champagne 
Chocolate covered strawberries 
Complimentary valet parking 
Late checkout at 2pm


Book today by calling reservations at 925-283-3700 or online at Lafayette Park Hotel & Spa reservations

Trappist Beer Dinner

The Duck Club Restaurant

Belgian Beer Dinner

"A Night with the Trappists"

Friday, January 28, 2011

The Menu

Chef’s Selection of Hors d’Oeuvres

Achel 8 Blond

Day Boat Scallop

Molasses Rutabaga Puree, Smoked Pork

Westmalle Tripel

Duck Rillettes

Brioche, Cherry Marmalade

Chimay Grand Reserve

Kumamoto Oyster with Orval Citrus “Mignonette”

Orval

Braised Lamb Shank

Mission Fig Pistachio Gremolata, White Corn Polenta

Rochefort 10

Bittersweet Chocolate Banana Bread Pudding

La Trappe Dubbel

Belgian Chocolates

Café

2011 Michelin Guide Recommended

Congratulations to the entire team at the Lafayette Park Hotel & Spa for our recent Recommendation rating the in the Michelin Guide San Francisco, Bay Area and Wine Country 2011.  This honor places us in an elite group of restaurants and hotels rated and selected by Michelin’s anonymous inspectors.  For more information about the Michelin Guide visit  www.michelinguide.com

Another Culinary Introduction...Sous Chef Charles Campbell

Charles Campbell started with the Lafayette Park Hotel & Spa 4 years ago as a Grill Cook, and was quickly promoted to Sous Chef for the Duck Club and Bistro at the Park. Prior to working with the Lafayette Park Hotel & Spa, Charles had an early interest in cooking and was making Hollandaise Sauce at the age of 12. Cooking appears to run in the family as Charles’ Grandfather was the author of several cook books and appeared regularly on The Today Show’s cooking segments. Charles graduated from California Culinary Academy in San Francisco in 2005. His previous restaurant experience includes The Left Bank in Pleasant Hill and À Côté in Oakland.

Here is his recipe for Salmon Congee –
1/2 pound salmon filet
2 tablespoons vodka
1 tablespoon soy sauce
3 tablespoons olive oil
1 celery stalk finely minced
3 shallots, minced
1 jalapeño seeded and finely chopped
1 tablespoon peeled, grated ginger root
1/3 cup long-grain white sweet (glutinous) rice, washed and drained
1/4 pound shrimp, peeled and deveined
8 cups chicken stock

1 tablespoon minced lemon grass

Juice from ½ medium lemon
2 tablespoons fresh basil leaves


Marinate the salmon in a small bowl with the vodka, soy sauce and 1 tablespoon of the olive oil. Refrigerate for one half hour.
Heat the remaining oil in a large stock pot and sauté the shallots, ginger, celery, and jalapeño for three minutes.
Add the shrimp and rice to the pot. Stir and add the stock. Bring to a boil, cover and simmer for 15 minutes, stirring occasional.
Meanwhile slice the salmon into very thin pieces and lay in the bowls you will be serving it along with the lemongrass. Set aside until ready to serve.
Remove the congee from the heat and stir in the lemon juice. Add salt to taste.
To serve, ladle hot soup over the raw fish and garnish with basil.

Join us...

Join us for a very unique winemaker dinner featuring both Jordan Vineyard & Winery and J Vineyards & Winery on Friday, October 29th, 2010 at the Duck Club Restaurant. We have put these two Jordan family wineries together for a special evening to highlight the best of their Russian River and Alexander Valley vineyards.

Jordan Winery has been making award-winning Cabernet Sauvignon and Chardonnay for over 30 years, and J Vineyards is well known for its exceptional sparkling wines and its distinctive Pinot Noir, which will be served. A sensational four-course menu designed by Chef Chuck Courtney will feature wine pairings from both wineries and is a must-taste for connoisseurs and gourmets alike.

Seating is extremely limited and reservations are required, so be sure to reserve your table as soon as possible.

Special Room Rates! Be safe and take the elevator home instead of driving. When making your dinner reservations, inquire about our special room rates for this evening.

DATE

Friday, October 29, 2010

TIME

6:30pm - Hors d'oeuvres

7:00pm - Dinner

PLACE

Duck Club Restaurant at the Lafayette Park Hotel & Spa

3287 Mt. Diablo Blvd.
Lafayette, CA 94549

The Menu

J Vineyards, "Cuvee 20", Brut, Russian River Valley, N.V.

 

Lobster Niçoise

Saffron Potato, Haricots Verts, Quail Egg, Olive and Tarragon

2008 Jordan, Chardonnay, Russian River Valley

Oak-Smoked Wild Pheasant

Kabocha Squash and Wild Rice Risotto, Bacon Cipollini Broth

2007 J Vineyards, Pinot Noir, Russian River Valley

Shaft's Gold Mine Blue, Garlic Crouton, Cassis Cabernet Reduction

2006 Jordan, Cabernet Sauvignon, Alexander Valley

 

Baked Seckel Pear

Tart Cherry and Almond

Mignardises Au Chocolat

J Vineyards, Brut Rosé, Russian River, N.V.

Chuck Courtney

Executive Chef

Dry-Aged Beef Tenderloin

Chef’s Selection of Hors d’Oeuvres

Join our Team

FOOD & BEVERAGE MANAGER


The Lafayette Park Hotel & Spa, one of the finest luxury hotels in the East Bay, is in search of a Food & Beverage Manager to join our team.

We are currently seeking a service oriented and experienced leader to develop, direct and guide our food and beverage team to ensure that our guest’s expectations are exceeded. He or she will be responsible for overseeing two Restaurants and Room Service.
The perfect candidate will have a minimum of two years experience as a Food and Beverage Manager in a Hotel or Restaurant. He or she must have strong leadership abilities, as well as excellent verbal and written communications skills. Must be able to work a flexible schedule, including evenings, weekends and holidays.
We offer an excellent team oriented work environment where the staff has a strong commitment to personalized and distinguished service to our guests. We also provide an excellent compensation and benefit package.
If you are interested in applying for this great opportunity, please submit resume via e-mail or by fax to (925)299-4382. EOE

Fall Winemaker Dinner with Jordan and J Vineyards & Winery

Jordan and J Vineyards and Winery


Join us for a very unique and special winemaker dinner featuring Jordan Vineyard & Winery and J Vineyards & Winery on Friday, October 29th, 2010 at the Duck Club Restaurant. Hors d'oeuvres will be served at 6:30pm and Dinner begins at 7:00pm.


A sensational four-course menu designed by Chef Chuck Courtney will feature wine pairings from both wineries and is a must-taste for connoisseurs and gourmets alike.


Seating is extremely limited and reservations are required, so be sure to reserve your table as soon as possible.


For reservations, please call 925-283-7108

Beer vs. Wine Dinner

at the Duck Club Restaurant

For centuries, the debate has raged between beer vs. wine, and now it will be put to test in a very special dinner that will let you decide!


On August 27th, the Duck Club Restaurant will add a twist to its beer and winemaker dinner series by pitting the beer and wine against each other in a special tasting menu prepared by executive chef Chuck Courtney.


Stone Brewing Company and its co-founder Greg Koch will represent the beer side of the debate against Joel Gott Winery and sommelier Chris Siconolfi, to determine which beverage pairs best with a specially prepared "Marco Polo Spice Route" menu.

During the four-course meal, each dish will be paired with a Joel Gott wine selection and a Greg Koch-chosen beer. Once the diners try both the beer and wine, they'll fill out a scorecard, and results will be tabulated and announced at the end of the dinner.

Join us for this exceptional event on August 27, 2010!

Reservations are required. Please call 925-283-7108.

$99 per person, excluding tax & gratuity

Our Executive Sous Chef Jon Avalos' Introduction

Executive Sous Chef Jon Avalos joined The Lafayette Park Hotel and Spa in September of 2006. He brought with him a lifetime of admiration for food. At a very young age, Chef Jon started experiencing the vibrant flavors of the culinary world. With his mother by his side, she assisted him in appreciating the quality of fresh produce right from their family garden. Chef Jon was born and raised in the Bay Area, and has the privilege of sharing his culinary expertise with his two young daughters, who love to assist in the kitchen, just as he did when he was young.



Chef Jon graduated from the California Culinary Academy in San Francisco, California. He has had the privilege of working with first class establishments such as The French Laundry, Boulevard and Ritz Carlton Hotels.


One of his favorite recipes to share, Roasted Golden Beets


1 Bunch Fresh Golden Beets
2 tbls. Olive Oil
Fresh Ground Salt & Pepper


1. Remove tops from Beets, clean and rinse
2. Place Aluminum foil in baking pan,
3. Place beets centered on foil
4. Drizzle Olive Oil and season with S&P
5. Wrap beets in foil to seal at top
6. Bake approximately 30 minutes at 325
7. Beets will be cooked when a skewer or knife is inserted with little resistance.
8. Remove skin immediately with paper towel while hot.
Toss in your favorite salad or pair with Salmon or Char