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Gourmet Getaways Menu
Tuesday, April 7, 2009, at 6:30 p.m.
The Fourth Estate
National Press Club of Washington
Hors d’oeuvres Created from the Recipes in Gourmet Getaways including
Chef Sheelah Kaye Stepkin’s Country French Pork Belly and Exotic Mushroom Ragout
Served with Rosé Wines from the Provence
First Course
Chef Sheelah Kaye Stepkin
Torte Knox Bistro and Cooking School
Alaskan Lump Crab Cake Served with Orange Confit
Soup
Chef Joe Randall
Chef Joe Randall’s Cooking School
Sweet Potato and Smoked Sausage Bisque with Rich Chicken Stock and
Green Pepper, Celery Onion, and Garlic with a Dash of Tabasco
Salad
Chef Sue Moats
The Greenbrier
Baby Arugula, Frisée, Fresh Fennel, Roasted Beets, and Chèvre
in an Orange Hazelnut Vinaigrette
Main Course
Chef Abigail Hutchinson
Jekyll Island Club Hotel
Molten Beef Wellington Stuffed with Boursin Cheese, Shiitake, Morel and White Button Mushrooms
with Fresh Herbs and Brandy Wrapped in Puff Pastry
Desserts
Chef Jill Prescott
Jill Prescott’s Ecole de Cuisine
French Pastry, Pâte à choux with 3 Classic Presentations: Paris-Brest with Hazelnut Buttercream, Profiterole Filled with Chocolate Ice cream and Coated with Bittersweet Valrhona Chocolate Sauce, Chouquette:
Coated with Pearl Sugar and filled with Vanilla Bean Crème Chantilly
Spring Water, Wines, Rishi Organic Tea, and Coffee
Fixed price: $70 members; $93 non-members (including gratuity and tax)
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