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"The Last Course" Brunch with Pastry Chef Claudia Fleming Presented by The Fourth Estate Restaurant

February 29, 2020 - 10:00am to 1:30pm

On Saturday, February 29, James Beard Outstanding Pastry Chef Claudia Fleming will present a five-course brunch menu from her (just re-released) iconic cookbook, "The Last Course" at The Fourth Estate Restaurant at The National Press Club. The event will start at 10:00 a.m. with passed nibbles followed by a seated brunch.

Claudia Fleming has been called "The Goddess of New American Pastry" by Elle magazine and Bon Appétit dubbed her book, "the greatest dessert book in the history of the world". “The Last Course” contains mouthwatering recipes organized by fruits, vegetables, herbs, flowers and chocolate. Recipes range from Raspberry-Lemon Verbena Meringue to Warm Chocolate Ganache cake, all with Claudia’s comments on technique and suggestions about how to create amazing composed desserts.

Tickets: $75/person*
*includes a copy of "The Last Course"; couples get a $10 discount when buying two "couples" tickets (receive one copy of the book to share). NPC members are eligible for an additional 15% discount on all tickets when signed into the website.

"The Last Course" was first published while Claudia Fleming set the dessert world ablaze with her James Beard Award winning desserts at Gramercy Tavern in NYC. Revered 1st editions had been secretly selling on EBay for hundreds of dollars. Two decades later, "The Last Course" has been re-issued in a new re-packaged format.

Claudia has won the Best Dessert Award from "Pastry Art & Design." Her work has been featured in the New York Times, Bon Appétit, Food & Wine, Vogue and Time. Daniel Bouloud has said, "even the most nervous of home cooks will feel comfortable" with her recipes and Thomas Keller noted, "her techniques are simple to follow, yet her artistry shines through every page."


Passed hors d’oeuvres

  • Dates roasted with sherry & spices, wrapped in bacon
  • Cornmeal mini-cakes with ham and mango chutney
  • Lavender-lemon pound cake with grilled lamb sirloin

Served with choice of Sparkling Wine, Prosecco or CAVA

First course
Ginger port-poached pear with arugula salad
Served with Ginger port Bellini

Second course
Roasted pineapple with pink peppercorns, lobster salad and roast pineapple-champagne gastrique
Served with Sparkling wine or Chardonnay

"Light as air" Blini Florentine with Virginia ham, spinach and egg; rosemary hollandaise
Served with Sparkling Rosé or Dry White Wine

Chocolate caramel tart with caramel ice cream
Served with Tawny Port and sip of Black and white chocolate bourbon malted

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