Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
|
Table to Table: This Week in Food Events
Absinthe tasting, a pie and tart making class, and lunch with Michael Wilbon are all in our weekly food events roundup.
By
Matt Carr
Related Links:
Wednesday, February 18
Taste DC is celebrating the arrival of absinthe in the US market with a cocktail tasting at Chi Cha Lounge (1624 U St., NW). The event costs $50 and runs from 7 to 9. Call 202-244-3700 or visit TasteDC.com for reservations.
Thursday, February 19
The new Zola Wine and Kitchen (505B Ninth St., NW) is hosting a cooking class on pies and tarts. Pastry chef Chris Kujala will teach participants how to make flaky pie crusts and tart shells, plus such fillings as fruit, frangipane, and custards. The class costs $65 and goes from 6 to 8. For reservations, call 202-639-9463.
Friday, February 20
Morton’s The Steakhouse (1050 Connecticut Ave., NW) hosts a live ESPN Radio broadcast and luncheon with Washington Post sports writer and Pardon The Interruption host Michael Wilbon. A meet-and-greet reception begins at 11, followed by a three-course lunch and live radio broadcast from 12 to 2. The event costs $40 per person. For reservations, call 202-955-5997.
Saturday, February 21
Ceiba (701 14th St., NW) is celebrating Brazil’s annual Caranaval with a street-food-inspired cooking class. Participants will sample and learn to prepare the raucous festival’s signature drinks and dishes, including pastries, meats, and feijoada, a Brazilian stew. The class is $75 and goes from 11 to 1. Call 202-408-0201 for reservations.
Sunday, February 22
Spend the afternoon at Falls Church’s 2941 Restaurant (2941 Fairview Park Dr.) and learn to cook fresh fish. The class includes cooking demonstrations, written recipes, lunch with wine, and a French baguette to take home. Everyone from cooking novices to experts is welcome. The class, which costs $110 per person, starts at noon. For reservations, call 703-270-1500.
|
Post a comment
Feel free to leave a comment or ask a question. Because of the prevalence of spam, we ask that you fill out the code in the image below to help us eliminate spam comments. By posting here, you affirm that you are 13 years of age or older. Washingtonian.com reserves the right to remove or edit content once posted.
|
|
|
