"Turnip Greens & Tortillas" Dinner at The Fourth Estate Restaurant
May 1, 2018 6:30 PM
Location: 4th Estate Restaurant
On Tuesday, May 1, 2018 - anticipating Cinco de Mayo later that week - the Fourth Estate will host James Beard nominated chef, Eddie Hernandez to celebrate his cookbook, “Turnip Greens & Tortillas.” Hors d’oeuvres will be served at 6:30 pm with dinner at 7:00pm. A copy of the cookbook will be given each purchaser. Couples will receive one book. A Tequila sponsor will soon be added to enhance drinks from the cookbook. Tickets are $85/single, $160/couple. NPC Members receive a 15% discount ($72.25/single; $136/couple). Tickets may be purchased on Eventbrite or www.press.org.
Born in Monterrey, Mexico, Eddie Hernandez, is the Executive Chef of Taqueria del Sol, with locations in Georgia and Tennessee. A self-styled “born-again Southern boy,” he was nominated for a 2017 James Beard outstanding Restaurateur Award. His recipes have appeared in Bon Appétit, Food & Wine, Southern Living and Garden & Gun. Look for him in the New York Times in the next few weeks. He came to the U.S. to play rock and roll with his band, has been mayor of a small Texas town and a member of the local fire brigade before returning to his first love, cooking.
Taqueria del Sol was named a top restaurant by Bon Appétit. “A run-away success,” raved USA Today. “You will wait in line, but the food is worth it,” said Martha Stewart who visited. “Turnip Greens and Tortillas” explores the commonalities of Southern and Mexican food.
- Guacamole mini tacos
- Sweet and tangy ceviche tostados
- Smoked salmon-chipotle pizza on fry bread
- Corn, poblano and cheese tamales
Served with Westside Rita (lime, orange, sweet sour, tequila)
Red or green posole
Served with Red, Yellow or Green Micheladas (beer, pepper mix)
Shrimp and grits, my way
Served with Eddie Palmer (black tea, tequila)
Spiced pork tenderloin with sweet potatoes, chile glaze and shiitakes
Eddie’s turnip greens
Served with Mexican Mint Julip (mint tequila)
Chocolate chimichanga with tequila cream sauce
Served with Mexican Cinnamon Tea