Monday, December 6
Virginia winemaker Jeff White of Glen Manor Vineyards and Champagne producer Claude Thibaut are teaming up with Lyon Hall for a four-course dinner. An aperitif with Thibaut’s sparkling wine, Aperol, and orange bitters begins the evening at 6:30. Chef Andy Bennett’s menu includes butternut-squash gnocchi with wild mushrooms and brown butter, a pan-seared scallop with curry and apple, and a dessert wine made exclusively for the dinner. For reservations ($65 per person), call 703-741-7636.
Tuesday, December 7
Tabard Inn’s mixologist Chantal Tseng and distiller David Perkins of Utah’s High West Whiskey are hosting two tastings of rare whiskeys. The sessions, at 5:30 and 7, include four samples, two cocktails, and hors d’oeuvres. For reservations ($45 including tax and tip), e-mail Tseng at firstname.lastname@example.org.
Wine and chocolate, both antioxidant-rich foods, are the foundations of a five-course dinner at Brabo in Old Town. Dishes include grilled swordfish with mole and Valrhona-chocolate tagliatelle with Parmesan cream and prosciutto (for a full menu, click here). The dinner ($85 per person) is in a private dining room of the Lorien Hotel & Spa at 7. For reservations, call Christina Hardin at 571-482-3308.
Wednesday, December 8
Whoever said chefs can wear only whites? Lost Boys, a men’s clothing store in Georgetown, is unveiling its Winter 2010 Look Book, and the models are . . . Washington chefs. Five of them—including Bryan Voltaggio of Volt, Mike Isabella of the forthcoming Graffiato, and Scott Drewno of the Source—will be at the boutique for an unveiling party ($25) that starts at 8 PM. An after-party is at the Ritz-Carlton Georgetown. For tickets, click here.
Jay McDonald of EIEIO Wine & Co is showcasing boutique Pinot Noirs from Oregon’s Willamette Valley during a five-course wine dinner at BlackSalt. Courses include poached salmon belly with scallop escabeche and duck breast with hazelnuts and black trumpet mushrooms (for a full menu, click here). The dinner begins at 8 and is $145 per person. Call 202-342-9101 for reservations.
Thursday, December 9
Birch & Barley pastry chef Tiffany MacIsaac is at the Columbia Room as part of the tucked-away bar’s Fall Chef Series. Mixologist Derek Brown will create two cocktails to go with MacIsaac’s sweets, and then they’ll swap roles: MacIsaac will create one cocktail to match a dish made by Derek. To make a reservation for the class ($74, including gratuity), click here.
Friday, December 10
Old Glory is hosting its Seinfeldian Festivus celebration. The menu options—inspired by the famous sitcom episode as well as creator Dan O’Keefe’s book, The Real Festivus—includes meatloaf with mashed potatoes and country gravy and chocolate cake decorated with M&Ms. There’ll be such cocktails as a Kramer-style Dewar’s 12 Manhattan and the Captain Morgan’s-based festivus punch. The menu is available during regular restaurant hours. Call 202-337-3406 for more information.
Saturday, December 11
From 1 to 4 at Arlington’s EatBar, you can try more than 20 Champagnes and sparkling wines from around the world. Samples include traditional French Champagne, Spanish Cava, American sparklers from Oregon, and more nontraditional varietals such as effervescent Chardonnay and Malbec. Along with them will be such snacks as house-smoked salmon over a savory waffle and oyster-chowder shooters. For tickets ($36), click here or call 703-778-9951.
Sunday, December 12
Sharon Bosworth of the Smithsonian Resident Associate Program is leading a tour of Barracks Row on Capitol Hill that combines the neighborhood’s culinary and historical significance. The event includes stops at several ethnic restaurants, including Las Placitas (Salvadorean), Capitol Hill Tandoor (Pakistani/Indian), and Belga Café (Belgian). For more information and to make reservations ($57 for residence members, $76 general admission), click here.
Get a crash course in handmade pasta from Italian chef Carmine Marzano at Luigi’s in downtown DC. During the class, which includes lunch and recipes, he’ll teach participants how to make taglierini, ravioli, gnocchi, and crespelle. For the full menu and to make reservations ($65), click here.
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