National Press Club

"King Solomon's Table" Dinner

"King Solomon's Table" Dinner

December 5, 2017 6:30 PM

Location: 4th Estate Restaurant

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

King Solomon's Table book coverOn Tuesday, December 5, 2017, local cultural icon and James Beard Award-winning author, Joan Nathan, will sign copies of her latest cookbook, King Solomon’s Table, at a five-course dinner in the Fourth Estate Restaurant.

King Solomon was said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, Joan Nathan gathers together more than 170 recipes, from Israel to Italy to India and beyond.

Joan Nathan is the author of ten cookbooks and a regular contributor to The New York Times and Tablet Magazine. She is the author of the much-acclaimed Jewish Cooking in America, which won both the 1994 James Beard Award and the IACP/Julia Child Cookbook of the Year Awards; as well as The New American Cooking which also won the James Beard and IACP Awards as best American cookbook published in 2005.

Ms. Nathan's PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. An inductee to the James Beard Foundation's "Who's Who in American Food and Beverage," she has also received the Silver Spoon Award from Food Arts magazine.

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Passed Hors d’oeuvres
Burekas, Spinach-feta filled pastry
Kolokuthokeftedes, Zucchini fritters
Gravlaks salmon with mustard sauce (in cucumber cups)
Keftes Garaz, Syrian meatballs with cherries and tamarind

Pairings:
Roussanne, Covenant Mensch, Lodi, CA 2016
Zinfandel, Covenant Mensch, Lodi, CA 2015

First Course
Harira, Spiced Moroccan vegetable soup with chickpeas, cilantro and lemon

Pairing:
Sauvignon Blanc, Covenant RED C, Dry Creek Valley, Sonoma CA 2016

Second Course
Snapper with preserved lemon and capers
Labneh with beets and puy lentil salad

Pairing:
Chardonnay, Covenant Tribe, Lodi, CA 2016

Intermezzo
Locally made orange sorbet

Entrée
Braised short ribs with almonds, dried plums and star anise
Crunchy saffron rice

Pairing:
Red blend, Covenant RED C RED, Sonoma County, CA 2015

Dessert
Dates in brown butter with vanilla ice cream, date syrup and halvah crumble

Pairing:
Late Harvest Muscat Canelli, Covenant Zahav, Sonoma County, CA 2014

Each ticket includes a signed copy of the cookbook; "couples discount" ticket holders will receive one book to share.

Please address questions or any dietary restrictions to the Fourth Estate, 202.662.7638.

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