National Press Club

Anthony Bourdain Commemorative Dinner at The Fourth Estate Restaurant

Anthony Bourdain Commemorative Dinner at The Fourth Estate Restaurant

July 24, 2018 6:30 PM

Location: 4th Estate Restaurant

The Fourth Estate RestaurantAnthony Bourdain, who died June 8, will be sadly missed, but not easily forgotten. Bourdain launched the publication of his "Les Halles Cookbook" - named for the NYC Bistro at which he had been the Executive Chef since 1998 - in 2004 at a dinner in the Fourth Estate Restaurant at The National Press Club. To honor his memory, the Fourth Estate is planning to re-create the six course meal served that evening - adding hors d’oeuvres - at a dinner July 24, 2018. Hors d’oeuvres will be served at 6:30pm with dinner following at 7pm. The cost is $80 for individual tickets, with a $10 discount when purchasing two of the "Couples Discount" tickets. NPC Members are eligible for an additional 15% discount on all their tickets with login.

Proceeds from the dinner will be used to fund a program by the National Press Club Journalism Institute, which will address a journalist’s responsibilities on the reporting of suicide and its prevention.

The 2004 menu for the Press Club dinner started with "Blood & Guts" stew featuring veal cheeks, though in the cookbook the recipe calls for tripe and boudin noir. The Les Halles salad followed, not so-named in the book, but the salad, “Frisée aux Lardons,” has Bourdain demanding six ounces of "real Roquefort, knucklehead!" Sea scallops, quail, pheasant, “Stinky Cheese” and a Charlotte with ladyfingers and chestnut puree completed the meal.

MENU

Reception
Pâté de campagne
Petatou
Fennel & tomato soup shooter
Brandade de morue
Sauvignon Blanc, Tres Sabores, California 2017

Amuse
"Blood and Guts" (Veal cheeks with Madeira)
Domaine Jaeger-Defaix (Pinot Noir), Rully Rouge, Rully (Burgundy), France 2016

First Course
Salad Les Halles: Frisée aux lardons
Pouilly-Fumé Vieilles Vignes (Sauvignon Blanc), Régis Miner, Loire Valley, France 2016

Second Course
Coquilles Saint-Jacques aux Champagne
Chardonnay, Groth, Napa Valley, California 2016

Intermezzo
Fruit sorbet

Third Course
Chartreuse of Quail & Pheasant Roulade (with foie gras and truffle oil)
Château Tour du Pas Saint-Georges (Merlot, Cab Franc, Cab Sauvignon), Saint-Georges, Saint-Émilion, France 2012

Fourth Course
Stinky Cheese
Domaine Gachot-Monot (Pinot Noir), Côtes de Nuits-Villages, Burgundy, France 2015

Dessert
Charlotte de Marrons
Coffee service

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