Celebrity Chef Todd Gray Cookbook Dinner at The Fourth Estate

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. Members' prices are $80 for a single and $115 for a couple. Non-members' prices are $90/$130.

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.

Menu:

Hors d'oeurves
Yukon Gold and Sweet Potato Latkes
Falafel
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

Intermezzo
Local Sorbet

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 contact The Fourth Estate Restaurant (contact info below) to inquire about availability.