NPC's Fourth Estate hosts Wine Dinner featuring food, drink from Tuscany

The National Press Club's Fourth Estate Restaurant plans to host an Italian Wine Dinner on Tuesday, April 17, at 6:30 p.m. featuring Francine Segan.

Tickets are $85 single/$160/ couple with a 15 percent discount for Club members ($72.25 single/$136/couple) and can be purchased by clicking here.

A ticket includes a copy Segan’s book, Pasta Modern: New & Inspired Recipes from Italy, recipes from which will be part of the evening’s dinner. Wines are from Castello di Gabbiano in Tuscany.

Segan is an expert on Italian cuisine. She is a food historian and James Beard-nominated author of six books including one of her most-recent, Pasta Modern. She hosts the i-italy TV series "Americans who Love Italy", has appeared on the "Today Show" and been featured on PBS, Food Network and History, Sundance and Discovery channels.

A frequent guest speaker at the Smithsonian, Segan also lectures at New York City's cultural center, the 92nd Street YMCA, the Virginia Fine Arts Museum and Museum of Natural History in New York City. She recently moderated a Tribeca Film Festival panel on food in film with Isabella Rossellini and Stanley Tucci.

Segan co-edited Entertaining from Ancient Rome to the Superbowl, a two-volume encyclopedia, a finalist for the coveted Gourmand World Cookbook Award given in Paris. She writes for magazines including Epicurious, Saveur and Organic Life. She recently wrote a 12-page cover feature on Italian chocolate desserts for La Cucina Italiana magazine.

“Francine does a wonderful job of translating ancient recipes for use in today’s kitchen… [She] delves passionately into…music and food and shows us that when combined, they truly delight the senses, nourish the body, and warm the heart," said Celebrity Chefs and Restaurateurs Jean Georges Vongerichten and Daniel Bouloud.

Menu

Hors d’oeuvres

• Figs with blue cheese


• Gamberi in crosta de pasta (pasta-wrapped shrimp)


• Basotti (Emilia Romagna specialty crunchy-tender pasta squares)


• Grana Padana cubed and skewered


• Timballi di capellini e spinaci (gooey mozzarella pasta sliders)

Wine: Peach Bellini, Brut Prosecco, Mionetto, Treviso, Italy NV

Primi

Tagliatelle con Bolognese ragú (Emilia Romagna tomato and meat sauce)

Wine: Chianti Classico (Sangiovese, Merlot, Other), Castello di Gabbiano, Chianti Classico (DOCG) 2014

Insalata

Greens, radicchio, pickled beets, Grana Padana, fennel, pancetta and toasted walnuts

Wine: Dark Knight (Cabernet Sauvignon, Merlot, Sangiovese), Castello di Gabbiano, Toscana (IGT), Italy 2015

Secondi

Grilled beef filet, balsamic reduction glaze, Tortelli Piacentini con la coda (Piacenza, Emilia Romagna specialty sage tortelli with a tail)

Wine: Chianti Classico Riserva (Sangiovese, Merlot), Castello di Gabbiano, Chianti Classico (DOCG) Italy 2014

Dolci

Torta Tenerina (moist and tender chocolate cake) topped with Nidi di Tagliatelle per Carnevale (Emilia Romagna specialty sweet crispy pasta crowns)

Wine: Bellezza, (Sangiovese), Castello di Gabbiano, Chianti Classico Gran Selezione (DOCG), Italy 2012