Save the Date for a Certified Angus Beef dinner on May 24 at the NPC's Fourth Estate
The National Press Club's Fourth Estate Restaurant plans to host a food and wines dinner featuring unusual cuts of Certified Angus Beef on Wednesday, May 24, at 6:30 p.m.
Tickets are $80/single; $150/couple. Club members receive a 15 percent discount. Please click here for tickets. Club members must be logged into the main press.org site to receive the discount.
Certified Angus Beef, or CAB, is “beef at its best,” which must pass 10 stringent quality specifications to earn the brand’s premium mark, ensuring tender, juicy cuts of beef.
As the menu below indicates, the dinner is expected to include Flat iron, aged beef, Hanger Steak, Short Ribs and the king of all cuts, Prime Rib, paired with some renowned wines from a vintner to be determined.
The evening begins at 6:30 with hors d’oeuvres and a specialty drink; dinner is from 7 to 9 p.m.
Please address questions or any dietary restrictions to the Fourth Estate, 202.662.7638.
Hors d’oeurvres
- Certified Angus Beef flat iron steak roulades with blue cheese and spinach
- CA Beef Sliders with cheddar & balsamic caramelized Vidalia onions
- CAB Tenderloin steak tartare on crisped toast points with capers and peppers
Soup
CAB Consommé with celeriac, carrots and dry Aged Teres Major garnish
Salad
Spring greens, new peas, shiitake mushrooms, Feta and grilled CAB Hanger Steak
Surf/Turf Course
Rosemary shrimp and Certified Angus Short Ribs, soft Parmesan polenta and grilled
spring asparagus hollandaise with lemon toasted brioche breadcrumbs
Intermezzo
Local Tropical Sorbet
Entrée
The King of Beef: Angus Prime Rib, wine mushroom sauce, fresh horseradish, chive butter Hasselback potatoes and spinach soufflé
Dessert
Holy Cow Cake