National Press Club

Expanded menu announced for dinner with Pok Pok's Andy Ricker at the Fourth Estate restaurant, May 23

May 15, 2019 | By Susan Delbert | sdelbert@press.org

Chef Andy Ricker to launch Pok Pok Noodles at National Press Club on May 23.

Chef Andy Ricker to launch Pok Pok Noodles at National Press Club on May 23.

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 at the National Press Club.

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. Club members are eligible for a 15% discount, but you must be signed in to access the discount code. Click here to reserve your spot.

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

6:30 p.m. Passed appetizers
Luuk Chin Plaa - grilled fish balls
Muu Daeng - Chinese style barbecue pork buns
Muu Deng -- Pork balls

Drink: SOM Oregon Berry cordial cocktail with soda, berries, mint and vodka;
non-alcoholic available

7 p.m. Family style Dinner
Khanom Jiin - Thai rice vermicelli
Khanom Jiin Naam Yaa Jay - mushrooms, krachai and coconut
Kaeng Khiaw Waan Luuk Chin Plaa - green eggplant curry with fish balls
Khanom Jinn Naam Phrik - shrimp, coconut milk and toasted mung beans
Kyruang phrung/selected accompaniments: Thai soy sauce, vinegar, cabbage, long beans, basil, garlic, lemon basil,
pickled mustard greens, eggs, pickled carrots & daikon

Singha or Arneis Blange, Ceretto, Langhe, Piedmont, Italy 2017

7:45 p.m. Intermission: Conversation with Jason Rezaian and Andy Ricker

8:15 p.m. Dessert
Khao Niaw Mamuang - Mango sticky rice

SOM Cordial Ginger Tea with fresh ginger, brandy and lemon;
non-alcoholic available