National Press Club

"Istanbul & Beyond" Dinner

"Istanbul & Beyond" Dinner

November 1, 2017 6:30 PM

Location: 4th Estate Restaurant

This is a ticketed event. Click here to jump to the ticket form.

Istanbul & Beyond Book CoverOn Wednesday, November 1, 2017, International food writer Robyn Eckhardt will be featured at a Fourth Estate cookbook and wine dinner with the book’s photographer, David Hagerman celebrating Istanbul & Beyond which explores the diverse cuisines of Turkey. Eckhardt has said, “Turkey touches four bodies of water and share borders with Bulgaria, Greece, Syria, Iraq, Iran, Azerbaijan, Armenia and Georgia…this results in not a nation united by one cuisine, but an array of culinary regions that make it one of the most gastronomically complex countries anywhere.” Recipes from the book will be served paired with complimentary wines. The menu and wine pairings will be published when available.

Eckhardt’ s work has appeared in The New York Times, The Wall Street Journal and Food & Wine. She is the author of the blog Eating Asia, selected as a top food blog by both Saveur and The London Times. David Hagerman, Eckhardt’s husband, has photographed food and exotic locales for Travel + Leisure, Saveur and The New York Times. The couple live in Italy.

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Hors d’oeuvres

Ari Nin Midye Dolmasi - Ari’s Rice-stuffed mussels [cold with lemon wedges]
Katikli ekmek Soft chile cheese flatbreads [served warm]
Ҫiǧ köfte - Spicy bulgur köfte [bulgur paste wrapped in lettuce leaves] with Tomato pomegranate relish
Salҫali kabak dolmasi - Zucchini dolma with 333 garlicky yogurt and tomato sauce on rounds of 177 Fingerprint flatbread [or crackers]
Specialty cocktail: Ryhan Şerbeti - Purple basil cooler [with vodka on ice]

1st Course: Soup

Bamya ҫorbasi - Lemony okra & tomato soup with over garlic rubbed toast

2nd course: Fish

Balik köftesi - Skillet-fried herbed mackerel cakes with Hot pink quick pickled cabbage and garlicky yogurt over chopped lettuce, arugula and grated carrot

Intermezzo

Locally-made apple sorbet

Entrée

Soǧan Gallesi - Buttery lamb & onion stew with Spanakli pilav: spinach and green rice pilaf

Dessert

Portakalli kurabiye - Fragrant orange cookies
Incir uyutmasi - Creamy fig pudding
Dessert drink: Tarҫin ҫayi - Warming Cinnamon tea [served warm with rum]

Each ticket includes a signed copy of the cookbook; couples receive one book.

Please address questions or any dietary restrictions to the Fourth Estate, 202.662.7638.

 

 

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