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Beaulieu Vineyard & Certified Angus Beef® Dinner at The Fourth Estate Restaurant

April 3, 2019 - 6:30pm to 9:00pm

Join Beaulieu Vineyard winemaker Trevor Durling for an evening of top flight wines paired with five Certified Angus Beef®-centric courses at a wine dinner April 3 at the Fourth Estate restaurant.


The evening begins at 6:30 p.m. with hors d'oeuvres featuring four different cuts of beef.


Durling, the fifth winemaker in the Napa Valley winery's 118-year history, will share tasting notes on each of the five wines, including Georges de Latour Private Reserve Cabernet, to be served at the dinner. A complete menu is listed below.


Tickets cost $95 per person, with a discount when buying two ("couples") tickets. NPC members are eligible for a 15% discount.


BV is an award-winning winery in the heart of Napa's Rutherford AVA. It had its start in 1900, when businessman Georges de Latour's wife, Fernande, first saw the land that would become their original Rutherford vineyard. She called it "beau lieu," or "beautiful place." Latour sold his cream of tartar business, bought four acres and created Beaulieu Vineyard with the goal of creating wines to rival the wines he enjoyed in France.


Durling, who grew up in neighboring Sonoma County, studied at the University of California Davis in the Viticulture and Enology program. He became chief winemaker in 2017. Before joining BV, he was chief winemaker at Hewitt and Provenance.




Hors d’oeuvres

- Certified Angus Beef® (CAB) Spinalus roulades with blue cheese, spinach and walnutsCAB® Santa Maria grilled Tri-tip sliders with cheddar and pickled red onions

- CAB® Teres Major tartare on ciabatta with cornichons and mustard

- CAB® Chuck Flap/Denver steak Korean skewer with lemongrass ginger glaze

Sparkling Rosé, Sterling Vineyards, Napa Valley, California N/V



CAB® consommé with celeriac, carrots and cured CAB flank steak garnish

Served with Sauvignon Blanc, Provenance Vineyards, Rutherford AVA, Napa Valley, Calif.



Spring greens, new peas, shiitake mushrooms, herb goat cheese and grilled CAB® sirloin flap steak

Served with Cabernet Sauvignon, BV Beaulieu Vineyards, Rutherford, Napa Valley, Calif.


Surf/Turf Course

Rosemary shrimp and bacon-wrapped CAB® Ball Tip “Baseball” steak, soft Parmesan polenta and grilled spring asparagus, hollandaise with lemon toasted brioche breadcrumbs

Served with Merlot, BV Beaulieu Vineyards, Napa Valley, CA



Local tropical sorbet



The King of Beef: Certified Angus Beef® Prime Rib, oyster mushroom sauce, fresh beet horseradish, chive butter Hasselback potatoes and spinach soufflé


Served with Cabernet Sauvignon, Georges de Latour Private Reserve, Rutherford, Napa Valley, Calif.



Harry Caray’s “Holy Cow!” cake

Club Tawny Port, Penfold’s, SE Australia N/V

The Fourth Estate Restaurant at The National Press Club // 529 14th Street NW (13th Floor), WDC 20045