What do Mendoza, Washington D.C., Zurich and Shanghai have in common?

Twenty five years after setting a precedent for major American food and wine festivals, Park Hyatt is expanding and evolving its Masters of Food & Wine 2011 events. Adding a fourth destination this year, Masters of Food & Wine will take place in the Park Hyatt brand's premier destinations including Mendoza; Washington, D.C.; Zurich; and Shanghai. Events in each location will feature world renowned chefs and sommeliers who will come together to lead a series of dinners, tastings, classes, and excursions.

Chefs will add new interactive and local elements to this year's festivities, including cooking classes and events with resident culinary leaders to showcase regional highlights in food and wine. Foodies and oenophiles can participate in intimate lunches and dinners; wine, cheese, and tea tastings with experts; off-site cultural excursions; and a late night party or two. This year's highlights include:

Park Hyatt Mendoza – March 31-April 3
Activities include a day of wine tasting throughout the Pampas countryside, including a visit to the top Mendoza winery, Zuccardi, pausing for a traditional Argentine cooking class at Park Hyatt Mendoza's Bistro M, followed by dinner at Trapiche winery. After a second day of touring wine country with intimate visits to Catena Zapata and Rutini Wines, guests are invited to dinner at Terrazas de los Andes and a midnight party. Capping the weekend is a visit to Cheval des Andes for a Polo exhibition with a farewell lunch.

Park Hyatt Washington D.C. – June 2-5
The weekend will open with a summer cocktail party on Blue Duck Tavern's terrace featuring farm-fresh flavors and American wine. An intimate five-course dinner will be led by Barboursville winemaker Luca Paschina and prepared by Blue Duck Tavern executive chef Brian McBride. Other winemaker and farm table dinners will be led by leading U.S. chefs including Chicago's The Publican chef de cuisine Brian Huston. Local wine and cheese tastings and barrel tastings will be led by experts including The Washington Post's wine columnist Dave McIntyre and a local cheese maker from Firefly Farms. An excursion to historic Virginia winery, Barboursville Vineyard, led by Barboursville Chef Melissa Close Hart, includes a traditional American vineyard lunch. Blue Duck Tavern executive chef Brian McBride, pastry chef Peter Brett, and Park Hyatt Aviara executive chef Pierre Albaladejo will join.

Park Hyatt Zurich – September 27-30
Park Hyatt Shanghai – October 18-22
Masters events in Zurich and Shanghai will include itineraries filled with local and guest chef experiences, as well as destination excursions. For example, attendees of Masters of Food & Wine at Park Hyatt Zurich will travel by boat from the hotel to a local vineyard for a tasting, a bottling lesson, and a traditional Swiss picnic.

For reservations and more details on the hotel packages for the Mendoza and Washington D.C. Masters of Food & Wine events, visit www.mastersfoodandwine.com or call +1 800 778 7477. Hotel packages for the Zurich and Shanghai itineraries and events will be available to reserve in late spring.