Park Hyatt Washington Gets Into The Election Spirit With Its Display Of All-american Presidential Cheese

Beginning Thursday, September 6, Park Hyatt Washington invites visitors of the Lounge to show their support of the 2012 presidential candidates by casting their vote through ordering cheese. After extensive research, Park Hyatt Washington's Cheese Specialist, Lisa Hviding, has selected two blue cheeses (representing the Democratic candidate, President Barack Obama) and two red cheeses (representing the Republican candidate, Mitt Romney), which will be available nightly from 5:30 pm to 10:30 pm. Hviding will be on hand to assist guests with their selections, including those also featured on the hotel's artisanal cheese menu. Additionally, the Lounge will have a large, 35-pound wheel of "Presidential Cheese" on display, awaiting its official name on Election Day. One can sample all five as the cheeses are priced at $6 per ounce. Leading up to the election, Park Hyatt Washington will keep an on-going tally of blue and red cheeses ordered and will display the results in the Lounge to see if the favored cheese actually depicts the winning candidate on Tuesday, November 6.

Blue (Democrat) cheeses include Ewe's Blue, a sheep's milk cheese from Old Chatham Sheepherding Company, New York, and Barick Obama, a pasteurized cow's milk cheese from Lazy Lady Farm, Vermont. Red (Republican) cheeses include Red Hawk, a cow's milk cheese from Cowgirl Creamery, California and Lincoln Log, a pasteurized goat's milk cheese from Zingerman's Creamery, Michigan. Also on display will be the 35-pound Presidential Cheese, a pasteurized cow's milk cheese made of Cabot Clothbound cheddar from the Cellars at Jasper Hill, Vermont. Each selection is presented to the guest on a wood cheese board, accompanied by housemade pinot noir jelly, Vidalia onion jam, dried fruits, and breads making it a flavorful evening treat, ideal to accompany a bottle of vintage wine, or as a light bite after the theater.

Cheese Specialist Lisa Hviding's passion for learning about food began when attending the Smithsonian's Folklife Festival over seven years ago. She listened to Alice Waters, a chef and culinary leader in sourcing sustainable ingredients, promote the slow food movement and talk about the Edible School Yard for kids. This inspired Hviding, in 2006, to attend culinary school at the National Gourmet in New York City, where she was drawn to its emphasis on slow food and commitment to healthy eating and cooking. She then relocated back to Washington, DC and interned at the former Asia Nora restaurant before being hired full-time at Poste Brasserie as Garde Manger. With an emphasis on learning more about cheese, Hviding left Poste in 2009 and went to work as a prep cook at Cowgirl Creamery in Penn Quarter where she was responsible for preparing salads and sandwiches using their artisanal cheeses. Two years later, in 2011, Hviding was recruited to work at Red, White and Blue, a locally owned wine shop in Falls Church, VA. Here, she was able to continue working with cheese and charcuterie, but also expand her knowledge on wine. Lisa Hviding joined Park Hyatt Washington in March 2012 as the resident Cheese Specialist, overseeing the cheese & charcuterie program at the Lounge and Blue Duck Tavern.

About Park Hyatt Washington's Lounge

Park Hyatt Washington's 60-seat Lounge offers guests an oasis in the nation's capital with comfortable seating and "Capitol Hill" glass-enclosed booths flanking a distinctive marble and glass bar. Evening fare ideal for pre or post-theater dining is available, along with a nightly cheese presentation showcasing artisanal cheeses by the ounce. Tempting seasonal cocktails, classic martinis and an extensive wine list, with many special by-the-glass selections complement these offerings. Adjacent to Park H