Manhattan Project Dinner at The Fourth Estate
February 27, 2017 6:30 PM
Location: 4th Estate Restaurant
This is a ticketed event. Click here to jump to the ticket form.
Experience the evolution of the cocktail at a small plates dinner and drink pairing Monday, Feb. 27 at 6:30 p.m. in the Fourth Estate restaurant with cocktail expert and author Philip Greene.
Sip the Americano as you enjoy a cocktail hour of passed hors d’oeuvres before sitting down to five more courses of food, drink and Greene’s sparkling wit and wealth of knowledge.
Greene, the author of "The Manhattan: The Story of the First Modern Cocktail," will expertly trace the evolution of the Manhattan from its competing origin stories through its continuing influence and extensive progeny, including the almighty Martini itself.
Philip Greene is author of the critically acclaimed To Have and Have Another: A Hemingway Cocktail Companion (Perigee) and a cofounder of the Museum of the American Cocktail. He has presented at Tales of the Cocktail in New Orleans, the Manhattan Cocktail Classic, San Antonio Cocktail Conference, Arizona Cocktail Week, Miami Rum Renaissance, The Hukilau in Fort Lauderdale, San Diego’s Tiki Oasis, and the Key West Bacchanalia as well as at the Smithsonian and Kennedy Center in Washington, DC, the Astor Center and Dead Rabbit in New York, and other notable venues around the world. A distant cousin of Antoine Peychaud, Greene serves as brand ambassador for the Hemingway Rum Company / Papa’s Pilar Rum and lives in Washington, DC, with his wife and three daughters.
$65 per person, $125 per couple - NPC members are eligible for a 15% discount. Each single ticket and each pair of couples tickets includes a copy of Greene's book.
Note: Each course will feature family-style platters of small bites on the table; diners sample from the communal plate
Americano Cocktail (Peychaud’s, sweet vermouth, sparkling water)
- Ricotta crostini with fried parsley
- Crispy coconut oysters
- Pastry wrapped sausages
Vermouth Panache Cocktail (sweet and dry vermouth)
- Fresh vegetable garden rolls
- Jalapeno poppers
- Smoked Salmon, cucumber cups
Traditional Bourbon Manhattan (bourbon, sweet vermouth, bitters)
- Stuffed duck poppers with bacon
- Crusted mac and cheese crisps
- Country pate on zahtar lavash
131 The Marguerite (gin, dry vermouth anisette)
- Basil beef meatballs
- Bruschetta with Kalamata tapenade
- Crispy Turkish cheesy eggplant patties
The Churchill (Scotch, sweet vermouth, Cointreau)
Steak wrapped Gorgonzola
- BBQ pork sliders
- Afghani sweet potato cilantro bolani
The Scofflaw (Wild Turkey 101 rye, dry vermouth, grenadine)
- Cheeses, baguette, lavash and glace, dried and fresh fruit
- Miniature pastries (Napoleons, chocolate opera cake, pistachio tart)