Pok Pok Noodles Dinner at The Fourth Estate Restaurant

James 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

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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