Fourth Estate announces wine pairings for Jan. 29 Tunisian feast
A five-course Tunisian dinner with cookbook author Judy Hallet at the Fourth Estate restaurant on Wednesday, Jan. 29, will feature wines from Tunisia and Italy.
The wine pairings are listed in the menu below.
Hallet, who first experienced Tunisian food as a Peace Corps volunteer, returned to the country 50 years later with her husband, Stanley, an architecture professor who had a project at a university in Tunis, the capital. Hallet worked with the university president's wife Raoudha Guellali Ben Taarit and the family's chef, Hasna Trabelsi, to collect and adapt recipes for an English-language cookbook, "Discovering Tunisian Cuisine."
To reserve your seat at the dinner, click here.
Tickets cost $95 per person or $180 per couple, including one copy of the book. National Press Club members are eligible for a 15% discount on tickets with a discount code. To use the discount code, you must be logged in to the Club website.
The dinner begins at 6:30 p.m. with passed hors d'oeuvres. The seated meal begins at 7 p.m.
Hors d’oeuvres
- [Mechouïa] Blankit | Grilled vegetable canapés
- Slata Tounsya | Tunisian salad, tuna fish and eggs
- Swabâa Fatma | Fatma's fingers, potatoes, chicken and cheese
- Tagine Sebnakh | Spinach Tagine with lamb
Broudou | Vegetable soup with marrow bone
Served with Domaine Neferis "Manifique Blanque" Sidi Salem 1st Cru AOC, Tunisia 2016
Second Course
Brik à l'Oeuf | Pastry with shrimp, parsley and egg
Served with Cenatiempo "Gran Tifeo" Rosato, Campania IGT, Italia 2018
Intermezzo
Locally-made sorbet
Entrée
Couscous bel Hout | Red Snapper couscous with chickpeas, butternut squash and Anaheim peppers
Served with Domaine Neferis "Selian," Sidi Salem Reserve AOC, Tunisia 2013
Dessert
Samsa | Crushed nut filled pastry, dates and fresh fruit
Served with Caves Ceptune Muscat "Jour et Nuit,” Mornag AOC, Tunisia 2016; and Mint Tea (with pine nuts)