"The Last Course" Brunch at The Fourth Estate Restaurant

The Fourth Estate Restaurant is open to the public and serves stylish American food in the historic National Press Club. Executive chef Susan Delbert uses locally grown produce and meats for a menu that elevates taste above trendiness. The atmosphere is ideal for a meal with a source or a sweetheart.While the venue is historic, the food is rooted in here and now. Susan works with organic and small farmers in the Chesapeake Bay watershed, giving her access to the freshest, most flavorful produce, cheeses, and meats.The Winners’ Room is our private dining room seating up to 36 that features a sun-filled room named after the winners of the prestigious Fourth Estate Award. Enjoy lunch or dinner where the newsworthy aren’t just pictures on the wall — they’re probably speaking in the next room.

The Fourth Estate Restaurant

On Saturday, February 29, James Beard Outstanding Pastry Chef Claudia Fleming will present a five-course brunch menu from her (just re-released) iconic cookbook, "The Last Course" at The Fourth Estate Restaurant at The National Press Club. The event will start at 10:00 a.m. with passed nibbles followed by a seated brunch.
Claudia Fleming has been called "The Goddess of New American Pastry" by Elle magazine and Bon Appétit dubbed her book, "the greatest dessert book in the history of the world." “The Last Course” contains mouthwatering recipes organized by fruits, vegetables, herbs, flowers and chocolate. Recipes range from Raspberry-Lemon Verbena Meringue to Warm Chocolate Ganache cake, all with Claudia’s comments on technique and suggestions about how to create amazing composed desserts.
Tickets cost $75 per person, including a copy of "The Last Course." Couples get a $10 discount when buying two "couples" tickets (couples receive one copy of the book to share). NPC members are eligible for an additional 15% discount on all tickets when signed into the website.
"The Last Course" was first published while Claudia Fleming set the dessert world ablaze with her James Beard Award winning desserts at Gramercy Tavern in NYC. Revered 1st editions had been secretly selling on EBay for hundreds of dollars. Two decades later, "The Last Course" has been re-issued in a new re-packaged format.
Claudia has won the Best Dessert Award from "Pastry Art & Design." Her work has been featured in the New York Times, Bon Appétit, Food & Wine, Vogue and Time. Daniel Bouloud has said, "even the most nervous of home cooks will feel comfortable" with her recipes and Thomas Keller noted, "her techniques are simple to follow, yet her artistry shines through every page."
MENU
Passed hors d’oeuvres
<UL>
<LI>Dates roasted with sherry & spices, wrapped in bacon</LI>
<LI>Cornmeal mini-cakes with ham and mango chutney</LI>
<LI>Lavender-lemon pound cake with grilled lamb sirloin</LI>
</UL>
Served with: MAN Vintners Brut Sparking Chenin Blanc, Western Cape, South Africa N/V
First course
Ginger port-poached pear with arugula salad Served with: Ginger-port Bellini with Zardetto, Prosecco Brut, Veneto, Italy N/V
Second course
Roasted pineapple with pink peppercorns, lobster salad and roast pineapple-champagne gastrique Served with: Szigeti Sekt Brut, Grüner Veltliner, Burgenland, Austria N/V
Entree
"Light as air" Blini Florentine with Virginia ham, spinach and egg; rosemary hollandaise Served with: Juvé & Camps Cava Brut Rosé, Catalonia, Spain N/V
Dessert
Chocolate caramel tart with caramel ice cream and sip of Black and white chocolate bourbon malted Served with: Charles Bove Brut Sparking Wine, Loire Valley, France, N/V

The Fourth Estate Restaurant at The National Press Club

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"The Last Course" Brunch at The Fourth Estate Restaurant

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