National Press Club

Pok Pok Noodles Dinner at The Fourth Estate Restaurant

Pok Pok Noodles Dinner at The Fourth Estate Restaurant

May 23, 2019 6:30 PM

Location: 4th Estate Restaurant

SOLD OUT

Pok Pok NoodlesJames Beard Award-winning chef Andy Ricker, whose Pok Pok Thai restaurants in Portland and New York have drawn critical acclaim, will launch his new Thai cookbook at a dinner May 23 in the Fourth Estate restaurant.

The dinner will feature dishes from Ricker's "Pok Pok Noodles" cookbook, which offers a guide to making iconic Thai dishes at home along with stunning location photos and the stories behind the food.

The evening begins at 6:30 p.m. with passed appetizers. Dinner will be served family-style, in the Thai fashion, at 7 p.m.

Tickets cost $95 per person and include a copy of “Pok Pok Noodles.” Discounted couples tickets include one book. NPC members are eligible for a 15% discount, but you must be signed in to access the discount code.

During the dinner, Washington Post journalist Jason Rezaian will host a discussion with Ricker about his restaurants, his travel and his devotion to Thai food and culture. A traditional Thai dessert will complete the meal.

Ricker received a James Beard Best Chef - Northwest in 2011 for his restaurant Pok Pok in Portland, Oregon. He won a second Beard Award in 2014 in the journalism category. His restaurant Pok Pok NY, which closed in 2018, received a Michelin star in 2015. Ricker’s Portland restaurant, Pok Pok was named restaurant of the year by The Oregonian. Ricker was also a frequent guest on Anthony Bourdain’s travel and food show, “No Reservations.”

Ricker is the chef/owner of several Oregon restaurants and bars, including Pok Pok Portland, Whiskey Soda Lounge, Pok Pok Noi and Pok Pok Phat Thai

MENU

Passed appetizers

Luuk Chin Ping (grilled fish balls)
Muu Daeng (Chinese style BBQ pork)
Served with SOM Oregon Berry cordial cocktail with soda, berries, mint and vodka; non-alcoholic available

Family style Dinner

Khanom Jiin (Thai rice vermicelli)
Curry sauces: Naam Yaa Kati Jay
Kaeng Khiaw Waan
Luuk Chin Plaa
Naam Phrik
Condiments: Cabbage, beans, basil, garlic, shallots, basil, lemon
Served with Thai beer; Tsinghai

Dessert

Khao Niaw Mamuang (Mango with sticky rice)
Served with SOM Cordial Ginger Tea with fresh ginger, brandy and lemon

NPC Members: There is a member promotion available for this event or you need to log in to register. Click here to log in and get the code.