National Press Club

Reserve now: Celebrity Chef Todd Gray of Equinox to showcase new cookbook at Sept. 25 chef's dinner

June 16, 2013 | By Cary Pollak | wokmancary@comcast.net

Husband and wife culinary team Todd and Ellen Gray of Washington's Equinox restaurant will showcase recipes from their new cookbook at the National Press Club's Fourth Estate Restaurant on Sept. 25.

Gray, an award-winning chef, teamed with his wife, Ellen, an award-winning restaurateur to create The New Jewish Table, featuring updated, modern takes on traditional Jewish fare.

The multi-course meal will feature extraordinary recipes from the cookbook, including a pistachio-crusted lamb loin and a pumpkin risotto with wild mushrooms.

To reserve for this dinner, click here to go to the reservations page.

Gray was the chef de cuisine at Galileo restaurant when it won the James Beard Award for Best Mid-Atlantic Restaurant. His Equinox restaurant won the Restaurant Association of Metropolitan Washington's "RAMMY" Award for Best Fine Dining Restaurant in 2008. He won the RAMMY for Chef of the Year in 2011.

Ellen Gray has won the RAMMY for Manager of the Year, and she is a founder of the Sugar and Champagne Gala which raises funds for the Humane Society.

Each course listed below will be paired with an appropriate wine selection. The price includes a copy of The New Jewish Table, one per couple, or per single diner.

Member prices are $80 for a single, including one book, and $115 per couple, including one book. Non-member prices are $90 for a single, including one book, and $130 per couple, including one book.

Menu

Hors d'oeurves
Yukon Gold and Sweet Potato Latkes
Falafel
Gruyere Cheese Puffs
Eggplant Caviar on Crackers
Crostini with Smoked Trout

First Course
Pumpkin Risotto with Sautéed Wild Mushrooms

Second Course
Salad of Roasted Heirloom Beets with Capers and Almonds

Third Course
Barbecued Wild King Salmon with Sweet Corn

Intermezzo
Local Sorbet

Fourth Course
Pistachio-crusted Loin of Lamb with Caramelized Cauliflower and Wilted Spinach

Dessert
Apple Strudel and Ice Cream