"Georgian Feast" Dinner at The Fourth Estate Restaurant

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. She has published widely on literature, culture, art, and cuisine and has organized several exhibitions, including Feeding Desire: Design and the Tools of the Table, 1500-2005, at the Cooper-Hewitt, National Design Museum. In addition to serving as Editor in Chief of the James Beard-nominated Oxford Companion to Sugar and Sweets, she is the author of five award-winning cookbooks: A Taste of Russia, The Georgian Feast (the 1994 IACP Cookbook of the Year), The Winter Vegetarian, Baking Boot Camp at the CIA, and Fire and Ice: Classic Nordic Cooking. Goldstein has consulted for the Council of Europe on ways to use food to promote tolerance and diversity, and under her editorship Culinary Cultures of Europe: Identity, Diversity and Dialogue was published in 2005. Goldstein is currently Series Editor of California Studies in Food and Culture (University of California Press). In 2013 she was named Distinguished Fellow in Food Studies at the Jackman Humanities Institute, University of Toronto, and in 2016 held the Macgeorge Fellowship at the University of Melbourne.

Please join us!

Hors d’oeuvres will be served at 6:30pm with dinner following at 7pm. The cost is $95 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 on press.org. Wines will be paired with every course; the exact vintner to be determined. A copy of, “The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia” is included with individual tickets and one shared copy for couples tickets.

MENU

Reception, Passed Hors d’oeuvres

• Gadazelili Khveli, Cooked cheese with mint on toasted baguette​


• Tarkhunis ghvezeli, Tarragon pie in quiche shells


• Khinkali, Beef and pork dumplings


• Badridzhnis Khizilala, Eggplant caviar on black bread

Wine or drink to be served: TBD, plus NPC House wine & beer

First Course

Chikhirtma, Lemony chicken soup

Wine or drink to be served: TBD

Second Course

Tevzis Buglama, Salmon buglama with tomatoes/herbs

Charkhlis Mkhali, Beet purée

Danduri, Steamed purslane

Wine or drink to be served: TBD

Intermezzo

Locally made sorbet

Entrée

Chashushuli Batkani Komshit, Lamb stew with quince

Wine or drink to be served: TBD

Dessert

Taplis Namtskhvari, Honey cake with Dulce de leche buttercream

Wine or drink to be served: TBD