Bourbon and Dinner, 6:30 pm Oct. 26; $85 for Members

Five bourbons will be served with a five-course meal and reception at 6:30 p.m. Tuesday, Oct. 26, in the Fourth Estate Restaurant. The cost is $85 for members, $110 for non-members.

Trey Zoeller, founder of McLain and Kyne, known for its “Very Small Batch” bourbons, will discuss the featured bourbons. NPC Executive Chef Susan Delbert has chosen recipes to complement each bourbon.

As a part of the ticket price, each attendee will receive a 750 ml bottle of Jefferson Bourbon.

Zoeller, maker of Jefferson Bourbons, has carried on his family's traditions in the bourbon industry with roots dating to the late 18th century.

Reserve at 202-662-7638 or [email protected].

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 spare-rib 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

-- Joshua Funk, [email protected]