National Press Club

Reserve soon for top flight Duckhorn wine paired with Certified Angus Beef at Oct. 29 dinner

October 7, 2014 | By Donna Leinwand Leger |

Highly-ranked wines and top flight Certified Angus Beef top the menu at a multi-course dinner Oct. 29 at the Fourth Estate restaurant at the National Press Club.

The Second Annual Certified Angus Beef dinner pairs a variety of beef and seafood dishes with Duckhorn Vineyard’s Napa Valley wines. Certified Angus Beef specialists and a Maryland rancher will be on hand to walk you through the courses along with a Duckhorn representative to explain the perfect pairings.

Last year’s dinner sold out, so reservations are essential.

Click here to reserve.

The dinner will begin with cocktails and carefully curated hors d’oeuvres at 6:30 p.m.

Four courses follow, including a salad course of greens, roasted pumpkin, cranberries, fresh mozzarella and grilled Certified Angus Beef flat iron steak paired with Duckhorn’s Sauvignon Blanc. Other courses include surf and turf course featuring Certified Angus short ribs and mushroom risotto paired with Duckhorn’s Paraduxx, and a main course of boneless Certified Angus Beef Prime Rib with Yukon Gold cheddar potatoes and sautéed fall greens with chestnuts.

More menu details are available on the ticketing page.

The dinner is specially priced for National Press Club members. Be sure to sign into the Club website to get the discount.