Monday, January 31
Birch & Barley is hosting a five-course “beer belly” dinner. Chef Kyle Bailey is preparing such fish and meat dishes as hamachi-belly crudo with grapefruit and fennel as well as goat-belly ragoût over pappardelle with root vegetables (a full menu is available here). Beer director Greg Engert is pairing the food with a range of brews, including selections from Italy, Germany, and Michigan, and pastry chef Tiffany MacIsaac is putting out an apple pie with bacon caramel. The dinner, which runs from 7 to 10, is $76 per person. Call 202-567-2576 to reserve space.
Tuesday, February 1
Start off the month with a free breakfast treat from Red Velvet in Penn Quarter. The cupcakery is handing out complimentary banana-walnut, chocolate-chip, and bran-apple-raisin muffins from 8 to 11. Call 202-347-7894 for more information.
Local pastry talents, sparkling-wine aficionados, and master mixologists are gathering for the tenth annual Sugar & Champagne Affair from 7 to 9 at the Ritz-Carlton, Washington DC. Taste sweets—and some savory dishes—from Restaurant Eve, Hello Cupcake, Kushi, and many more along with Champagne, beers, and cocktails. Leashed dogs can party along with their owners. Tickets ($90 per person) benefit the Washington Humane Society. Visit the Web site for a full list of participants and to purchase tickets ($90).
Wednesday, February 2
The Super Bowl is Sunday, but you can get amped up early at Screwtop Wine Bar’s football-inspired beer-and-appetizer class. Tom Cizauskas of Select Wines is pouring five samples of craft beer, such as Imperial Chocolate Stout and Brooklyn Local One. The cheese-themed appetizers include Roquefort dip on endive spears and fondue with Gruyère. Recipe cards are free to take home. The class, which runs from 6:30 to 7:30, is $20. Call 703-888-0845 for reservations and information.
Thursday, February 3
Open Kitchen in Falls Church is celebrating the Vietnamese lunar new year with a reception and six-course tasting dinner from 6:45 to 10. Owner Hue-Chan Karels is dishing out family recipes such as white-asparagus-and-crab soup; steamed bass with ginger, shiitake mushrooms, and noodles; and pork belly braised in coconut with pickled bean sprouts. Spaces for the dinner ($75 per person) can be reserved by calling 703-942-8148, or visit the Web site for more information.
Friday, February 4
The winter ice bar—a new, seasonal bar on the roof of the Donovan House hotel—is serving special fire-and-ice-themed cocktails from the hand-carved ice bar. The offerings include a sake-and-chili-vodka cocktail with Morello-cherry purée; mulled red wine with cloves and orange; and a spiked hot chocolate. The venue is chilly (even with an open fire pit), so layer up. The specials run Friday and Saturday from 5 to 10 through the end of February.
Saturday, February 5
Valentine’s Day is ten short ones away, and PS 7’s “Love Potion #9” class is designed to get you in the mood. Mixologist Gina Chersevani will guide guests through aphrodisiac-inspired cocktails, and chef Andrew Markert will match hors d'oeuvres to the drinks. The class, $65 per person, begins at noon. Reserve a space by calling 202-742-8550.
Aspiring restaurant owners can get some tips at TasteDC’s class “How to Get Started in the Restaurant Business” at Veranda at 11th and P streets, Northwest, from 9 to1. Restaurateur Aleks Duni will guide participants through the basics of picking a location, constructing a restaurant, and understanding finances. The cost ($78 per person) includes lunch, and attendees will help prepare the meal in the kitchen. Call 202-244-3700 for reservations and information.
Sunday, February 6
If the Super Bowl isn’t your thing, head to Sur la Table in Arlington for a pre-Valentine’s Day cooking class from 3 to 5. Wendi James will lead participants through a variety of chocolate-based desserts, including double-chocolate-chip cookies; Nutella-mousse hearts with raspberries; and Grand Marnier chocolate truffles. To register ($69 per person), click here.
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Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
