Celebrity Chef Todd Gray Cookbook Dinner at The Fourth Estate
Wednesday, September 25, 2013 from 6:30 PM to 9:00 PM (EDT)
Washington, United States
San Francisco, California
London, United Kingdom
On September 25 Todd and Ellen Kassoff Gray, of DC's Equinox restaurant will be the focus of a dinner at the National Press Club's Fourth Estate Restaurant featuring recipes from their latest cookbook, The New Jewish Table. Chef Gray is a five-time James Beard Award Nominee. His Equinox restaurant won the Restaurant Association of Metropolitan Washington's "RAMMY" Award for Best Fine Dining Restaurant in 2008. He won the RAMMY for Chef of the Year in 2011. Ellen Kassoff Gray has won the RAMMY for Manager of the Year, and she is a founder of the Sugar and Champagne Gala which raises funds for the Humane Society and which features over 50 participating restaurants.
Each course listed below is paired with an appropriate wine selection. A copy of The New Jewish Table will be included in the price of admission. Admission is $90 per person, $130 for a couple (couples share a copy of the book). NPC member prices are $80/$115 - login and reserve through the NPC website to get the discount.
The wine will be provided by Israeli Wine Direct LLC (IWD), an importer that specializes exclusively in Israeli boutique wineries with the mission to develop a brand name for the high quality Israeli wines. These are small hands-on wineries guided by the principle of "vitality, quality, and family."
At the dinner, IWD owners Agnes and Mayer will discuss the regions where these wines originate: from Galilee/Golan in the north to the Negev Desert in the south. Six wineries will be represented to complement food prepared from recipes in the Gray cookbook.
Yukon Gold and Sweet Potato Latkes
Gruyere Cheese Puffs
Eggplant Caviar on Crackers
Crostini with Smoked Trout
Paired with: Cabernet Sauvignon-Shiraz-Merlot, Meishar 41, Mediterranean Coast, Israel, 2008
1st Course - Risotto
Pumpkin Risotto with Sautéed Wild Mushrooms
Paired with: Semillon-Sauvignon Blanc, Midbar, Negev Desert, Israel, 2010
2nd Course - Salad
Salad of Roasted Heirloom Beets with Capers and Almonds
Paired with: Sauvignon Blanc, Assaf, Golan Heights, Israel, 2012
3rd Course - Fish
Barbecued Wild King Salmon with Sweet Corn
Paired with: Chardonnay, Pelter Winery, Golan Heights, Israel, 2010
4th Course - Entrée
Pistachio-crusted Loin of Lamb with Caramelized Cauliflower and Wilted Spinach
Paired with: Carginan, Somek, Zichron Ya’akov (Central Coast), Israel, 2007
5th Course - Dessert
Apple Strudel and Ice Cream
Paired with: Rosé, Ein Teina, Southern Golan Heights, Israel, 2007
This event is sold out. Please call The Fourth Estate Restaurant at (202) 662-7638 to inquire about availability.
When & Where
The National Press Club
The National Press Club, a private club for journalists and communications professionals, has been a Washington institution for more than a century. It is also a world-class conference and meeting facility that hosts thousands of events each year for sophisticated clients from around the globe. And while these are the Club’s functions, its mission is to be The World’s Leading Professional Organization for Journalists. It is a social and business organization dedicated to supporting the ongoing improvement of the profession of journalism.