Fourth Estate Restaurant at the National Press Club

Bourbon Dinner at The Fourth Estate Oct. 26th

[Mary Kong] 10 21 2010

Come for an evening of fun with great food and bourbon tastings with Trey Zoeller, founder of McLain and Kyne, known for their quintessential “very small batch” bourbons on Tuesday, October 26, 2010 at 6:30 pm.

The dinner will feature a reception followed by a five-course meal designed by Executive Chef Susan Delbert, with recipes selected for each specific Jefferson Bourbon.

The evening’s menu includes:

Hors D’ouevres: Mini-Reuben Sandwiches, Beef Tataki Skewers, Chicken Cordon Bleu, Mushroom Strudel
Selection of Wines and Beers

First Course: Korean Sweet and Spicy Sparerib Minis with Asian Slaw
Bourbon: Jefferson Six year old

Second Course: Apricot and Orange Spinach Salad with Fresh Mozzarella
Bourbon: Jefferson “Kentucky Storm” cocktail with ginger beer, lime and Jefferson Six year old

Third Course: Pan Fried Corvina with Ginger Nutmeg Crust and Ginger Rice
Bourbon: Jefferson Reserve

Fourth Course: Grilled Filet of Beef with Blue Cheese; Blackberry demi-glace and Shoestring Potatoes
Classic Manhattan Cocktail with Orange Twist, Jefferson Six year old

Intermezzo: Scoop of Raspberry, Orange or Lemon Ginger Sorbet

Fifth Course: Pecan and Honey Baklava with Chocolate Drizzle
Bourbon: Jefferson Presidential

Dinner is $85 for members and $110 for non-members, inclusive of tax and gratuity. As a part of the ticket price, you will receive a 750 ml bottle of Jefferson Bourbon. Trey Zoeller, maker of Jefferson Bourbons has carried on his family’s traditions in the bourbon industry with roots dating back to the late 18th and 19th centuries.

Please make reservations by calling 202.662.7638 or emailing fourthestate@press.org.

Fourth Estate Restaurant at the National Press Club
529 14th Street, NW
Washington, DC 20045
202.662.7638