"Carla Hall's Soul Food" Dinner at The Fourth Estate Restaurant

Join celebrity chef Carla Hall of ABC's Emmy Award-winning "The Chew" at a wine dinner Jan. 17 showcasing her just published cookbook, "Carla Hall's Soul Food."

The award-winning chef, television personality and food activist explores her Nashville roots and delivers an original take on Southern comfort food, tracing soul food’s history from Africa and the Caribbean to the American South.

The Jan. 17 event marks Hall's second appearance at the National Press Club. The previous dinner sold out, so reserve early to avoid disappointment. NPC members have exclusive ticket access until 1 p.m. Wednesday, Jan. 2.

The five-course wine dinner, which begins at 6:30 p.m. with hors d'oeuvres and cocktails, features 14 recipes from Hall's book. The seated dinner begins at 7 p.m. The full menu for the dinner is listed below. Wine will be announced at a later date.

The dinner costs $95 per person and includes a copy of the cookbook. Couples tickets cost $180 with one copy of the book. National Press Club members must be logged in to receive the discounted price of $80.75 per person, $153 per couple. The Fourth Estate restaurant is located on the 13th floor of the National Press Building, 529 14th Street, NW.

Hall, the co-host of the daytime food show, “The Chew,” was a finalist on “Top Chef” and “Top Chef All Stars," and appears regularly on the Food Network. She graduated from Howard University, attended culinary school and was chef in several restaurants before founding her own acclaimed catering business. Hall also serves as the culinary ambassador for Sweet Home Café at the Smithsonian National Museum for African American History and Culture. She lives in Washington, DC.

"Soul Food" is Hall's fourth cookbook. Her first book, “Carla’s Comfort Foods: Dishes from around the world,” drew a capacity crowd at a Fourth Estate wine dinner in 2014. The book offers recipes for easy weeknight meals centered on seasonal vegetables as well as rich celebration dishes for special occasions.

MENU

Hors d’oeuvres

Deviled egg salad sandwiches on Angel biscuits

Grilled celery with pecans and cheddar spread

Creamy white bean soup shooters with coconut and chile

Pork rollups, apple/parsley filling, black-eye pea vinaigrette dipping sauce

Served with Sweet tea soda with bourbon (Non-alcoholic cocktail also available)

Salad

Duet: Smashed beets with red onion, mint and yogurt sauce and black-eyed pea salad with hot sauce vinaigrette

Fish Course

Roasted chile-stuffed bass, branzino or snapper, seared okra and roasted cauliflower with raisins and lemon-pepper millet

Vegetarian option: Roasted stuffed squash

Intermezzo

Locally made sorbet

Entrée

Caribbean smothered chicken with coconut, lime and chiles with Kelewele, marinated fried plantains

Vegetarian option: Braised smothered celeriac steak

Dessert

Coconut cream layer cake

Served with mango coconut frappe (with or without rum)