WASHINGTON, DC -- Five chefs from Joe David’s latest book Gourmet Getaways will share the spotlight at a gala dinner Tuesday, April 7 at 6:30 p.m., Fourth Estate Restaurant (National Press Club, 529 14th Street, NW, Washington, DC). Each will contribute one course to a five-course wine dinner along with tips and techniques for gourmet cooking.
Former Actress and NBC-TV Cooking Hostess (“Cooking with Class – Just for the Health of It) Sheelah Kaye Stepkin (Hawley, PA) will bring her professional ease and experience to the gala Gourmet Getaway dinner by enlivening your palate with a choice of her favorite appetizers. Sheelah’s culinary talents came to national attention when she prepared for the White House (Clinton Administration) twelve turn-of-the-century toys all made in sugar. In the past years she has appeared in Bon Appétit and NBC National News, Larry King Live, ABC’s Morning Show and much more. Her food, which has been viewed by millions of television fans, has been enjoyed by presidents, movie stars, and politicians.
Joe Randall www.chefjoerandall.com Chosen by Ebony magazine as the top ten 2008 African-American chefs, ChefJoe Randall (Savannah, GA) has been proving his undying love for traditional and contemporary Southern cuisine for over 43 years. Fourth Estate gourmet getaway diners will discover what makes southern cuisine so special, and why, when they taste his low-country soup, featured on the menu. Chef Randall was executive chef for two award-winning restaurants (the Cloister in Buffalo and the Fish Market in Baltimore) and has been featured on television and in magazines. During his professional journey to success, he has won many awards, including recognition for his outstanding contributions to southern cuisine and culture from the president and faculty of Georgia Southern University. Sue Moats www.greenbrier.com/site
The Greenbrier Chef Sue Moats (Gourmet Getaways cover girl) will clear your palate and prepare it for the entrée with an elegant and tasty salad. Her salad will reflect the resort’s impeccable reputation for blending classic international, continental, and American cuisine. The Greenbrier, which is renowned for keeping pace with the times and even breaking into culinary frontiers with innovation, has a stellar reputation for attracting young chefs. Chef Moats is among them, and her position at The Greenbrier is to instruct adults and children, and test and write cooking school recipes. Sue is a graduate of Pennsylvania Institute of Culinary Arts and a former extern at The White Elephant Resort in Nantucket. Abigail Hutchinson www.jekyllclub.com
Jekyll Island Club Hotel Executive Chef Abigail Hutchinson will recapture the one-time glamorous dining experience once reserved exclusively for the elite at this once-famous turn-of-the-19th century club hotel by providing diners with the perfect main course, a contemporary vision of southern cuisine. A true Southerner, she has been trained in some of the finest kitchens in the South (the Biltmore Estates, the Country Club of Asheville, and the Ocean Club at Amelia Island). In 2006 she distinguished herself and the hotel by becoming one of the four chefs chosen from the 213 historic hotels in America to prepare a meal at the James Beard House in New York City. Jill Prescott www.jillprescott.com
Former PBS Cooking Hostess Jill Prescott (Asheville, NC) will prove to you what she had learned at three prestigious culinary schools in Paris: the best end to a perfect meal is the dessert. Trained in France, once personal friend to Julia Child, Jill has learned from the best and honed her skills the old-fashion way, studying at three of France’s most prestigious schools (Ecole Lenôtre, Ecole de Cuisine La Varenne, and Ecole de Gastronomie Française Ritz Escoffier). The reward for her dedication will become evident in what she will prepare for gourmet getaway diners – a trio of classic French desserts and a goody bag with fresh truffles, paired with organic Rishi tea.
Author and Gourmand Joe David (Warrenton, VA) will also be available to autograph his book Gourmet Getaways, a collection of cooking schools, chefs, and romantic U.S. getaways near your home. To write the book, the author spent over a year, traveling the U.S. interviewing chefs and acquainting himself with popular resorts and cooking schools. Some of America’s hottest chefs (and their recipes) are featured in the book, including John Ash, Joanne Weir, and Patrick O’Connell. The cost for the gourmet getaway dinner of fine wine and food at the National Press Club is $70 (NPC members) and $93 (non-members) including tax and gratuity. The book will retail for $16.95. For reservations call 202-662-7638 or e-mail firstname.lastname@example.org.
Post Office Box 202 * Warrenton, Virginia 20188 * ( 540) 428-3175 * staff(at)bfat,com