Expanded menu announced for dinner with Pok Pok's Andy Ricker at the Fourth Estate restaurant, May 23
May 15, 2019 | By Susan Delbert | firstname.lastname@example.org
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.
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;
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;