National Press Club

NPC's Fourth Estate holds successful dinner featuring Marcus Samuelsson

February 1, 2017 | By Susan Delbert, NPC executive chef | sdelbert@press.org

Mesfin Mekonen, manager of the NPC’s Reliable Source, (left) and Marcus Samuelsson, Food Network personality and author of the Red Rooster Harlem Cookbook, share a moment in the kitchen during a Wine Dinner held in the National Press Club’s Fourth Estate restaurant on Jan. 30, 2017.

Mesfin Mekonen, manager of the NPC’s Reliable Source, (left) and Marcus Samuelsson, Food Network personality and author of the Red Rooster Harlem Cookbook, share a moment in the kitchen during a Wine Dinner held in the National Press Club’s Fourth Estate restaurant on Jan. 30, 2017.

Photo/Image: Noel St. John

Marcus Samuelsson, renowned Food Network personality and New York restaurant chef, launched his new cookbook, The Red Rooster Harlem Cookbook, at a Wine Dinner in the Fourth Estate restaurant at the National Press Club on Jan. 30.

Speaking to a sellout crowd, Chef Marcus discussed not only his new Harlem restaurant and the internationally-inspired mix of foods to follow, but also the political aspects of food choices.

Ron Brooks, representing Country Vintner Distributors, discussed the Italian and American wines chosen to complement Chef Marcus’ menu. Below is the menu:

Hors d’oeurvres

  • Charred char arepas (with char or salad)
  • La marqueta pork tack tack with jerk bacon
  • Deviled eggs with chicken skin mayo

Specialty cocktail: Yes, Chef!

First Course

  • Squash salad with crunchy quinoa, pumpkin seed vinaigrette
  • Pinot Grigio Jesera, Venica & Venica, Collio, Italy (2015)

Second Course

  • Coconut fluke ceviche
  • Roussanne, Andrew Rich, Columbia Valley, Washington (2014)

Intermezzo: Mango sorbet

Entrée

  • Obama's short ribs, Mac and greens,
  • Fried sprouts with bacon dip
  • Syrah, The Paring, Santa Ynez valley, California (2013)

Dessert

  • Rum cake
  • Brachetto d/Acqui, Marenco, Piedmont, Italy (2015)