James Beard nominated chef to present dishes from his new cookbook paired with tequila at the Fourth Estate, May 1
James Beard nominated chef Eddie Hernandez will present dishes from his new cookbook, “Turnip Greens & Tortillas," paired with tequila at a dinner Tuesday, May 1, at the Fourth Estate restaurant.
Hors d’oeuvres will be served at 6:30 pm with dinner at 7 p.m.. A copy of the cookbook will be given each purchaser. Couples will receive one book. Tickets are $85 for one person and $160 per couple. National Press Club Members receive a 15% discount ($72.25/single; $136/couple).
Hernandez is the executive chef of Taqueria del Sol, with locations in Georgia and Tennessee. A self-styled “born-again Southern boy” who was born in Monterrey, Mexico, 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.
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.
Menu
Hors d’oeuvres
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)
First Course
Red or green posole
Served with Red, Yellow or Green Micheladas (beer, pepper mix)
Fish Course
Shrimp and grits, my way
Served with Eddie Palmer (black tea, tequila)
Intermezzo
Mango sorbet
Entrée
Spiced pork tenderloin with sweet potatoes, chile glaze and shiitakes
Eddie’s turnip greens
Served with Mexican Mint Julip (mint tequila)
Dessert
Chocolate chimichanga with tequila cream sauce
Served with Mexican Cinnamon Tea