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

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

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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