Certified Angus Beef/Rodney Strong Dinner May 21
May 12, 2013 | By Susan Delbert, Executive Chef | firstname.lastname@example.org
At 6:30 p.m., Tuesday, May 21, the Fourth Estate restaurant on the Club's 13th floor, will host one of the most unique food and wines dinners offered at the Press Club. The five course menu will feature unusual cuts of Certified Angus Beer, including Spinalus and Teres Major, paired with beautiful wines from Rodney Strong, the renowned Sonoma County, Calif., winery.
Certified Angus Beef is served in all venues at the National Press Club. “CAB” is “beef at its best,” which must pass 10 stringent quality specifications to earn the brand’s premium mark, ensuring tender, juicy cuts of beef. Every pound is tracked to assure product integrity. Certified Angus Beef is produced by generations of America’s farming and ranching families, who are determined to raise the very best beef.
Rodney Strong Vineyards has earned a reputation for critically acclaimed single vineyard wines and Sonoma County varietal wines. Rodney Strong was the 13th winery bonded in the then newly discovered Sonoma County wine industry. Rick Sayre joined the team as Winemaker in 1979, and the Klein Family, fourth-generation California farmers, purchased the winery in 1989 and initiated a renewed commitment to artisanal winemaking.
The menu includes CAB short ribs, hanger steak and prime rib. Wines are from the single vineyard appellations of Chalk Hill, Alexander Valley and the Russian River Valley. Tickets for members are $75/single; $105/couple. For non-members, $85 and $125. To secure the member discount, log-on the press club website (www.press.org), click on the calendar on Tuesday, May 21 and the wine dinner link will allow purchase of tickets.
Please address questions or any dietary restrictions to the Fourth Estate, 202.662.7638.