Charles Krug wine added to Certified Angus Beef dinner, May 24

The Fourth Estate restaurant at the National Press Club, on the 13th floor, will host a special night on May 24 featuring unusual cuts of Certified Angus Beef, such as flat iron steak, teres major and the king of all cuts, Prime Rib, paired with a selection of wines from the Charles Krug vineyards in California.

Dinner begins at 6:30 p.m. with hors d’oeuvres. Dinner is from 7-9 p.m. Tickets are $80/single; $150/couple. Club members receive a 15% discount. Tickets can be purchased online.

Club members can secure the discount, logging onto the Club website. Please address questions or any dietary restrictions to the Fourth Estate, 202.662.7638.

Charles Krug, a Peter Mondavi family winery, bills itself as the “Napa Valley’s Oldest Winery; established in 1861.”

Certified Angus Beef, or CAB, is “beef at its best,” which must pass 10 quality specifications to earn the premium mark, ensuring juicy cuts of beef.

Wines are paired with each course. As a preview of what you'll taste, Charles Krug has called this year’s wine growing season “early, even and excellent.”

Certified Angus Beef Dinner and Charles Krug Wines, May 24

Hors d’oeurvres
Certified Angus Beef flat iron steak roulades with blue cheese and spinach
CA Beef Sliders with cheddar & balsamic caramelized Vidalia onions
CAB Tenderloin steak tartare on crisped toast points with capers and peppers
Featuring: Sauvignon Blanc, Charles Krug, St. Helena Napa Valley, CA 2016
(100% Sauvignon Blanc)

Soup
CAB Consommé with celeriac, carrots and dry Aged Teres Major garnish
Featuring: Chardonnay, Charles Krug, Carneros Napa Valley, CA 2015
(100% Chardonnay)

Salad
Spring greens, new peas, shiitake mushrooms, Feta and grilled CAB Hanger Steak
Featuring: Merlot, Charles Krug, Napa Valley, CA 2012
(Merlot, Malbec, Cabernet Sauvignon, Petit Verdot)

Surf/Turf Course
Rosemary shrimp and Certified Angus Short Ribs, soft Parmesan polenta and grilled
Spring asparagus hollandaise with lemon toasted brioche breadcrumbs
Featuring: Red Blend, Purple Heart, Napa Valley, CA 2013
(Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot)

Intermezzo: Local Tropical Sorbet

Entrée
The King of Beef: Angus Prime Rib, wine mushroom sauce, fresh horseradish, chive butter Hasselback potatoes and spinach soufflé
Featuring: Family Reserve Generations, Charles Krug, Napa Valley, CA 2013
(Cabernet Sauvignon, Malbec, Merlot and Petit Verdot)

Dessert
Holy Cow Cake
Featuring: Charles Krug Zinfandel Port