Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
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Table to Table: The Week in Food Events
Get free wine samples, learn to mold cakes like the pros, and indulge in a feast of historic Mexican dishes.
By
Julyssa Lopez
Monday, March 15
The Bethesda bakery Fancy Cakes by Leslie is hosting a class on decorating with fondant—the creamy sugar confection that can be kneaded, cut, and colored (the secret behind the molded desserts on Food Network’s Ace of Cakes). You’ll also get lessons in rolling, covering, and trimming cakes. The class, which runs from 7 to 9, and $125 per person. For reservations and information, call 301-652-9390 or click here.
Tuesday, March 16
Pam Walden of Daedalus Cellars is coming to the Butcher’s Block: A Market by RW for a free tasting of her Oregon wines. She and her husband have been making wine since 2000, and their vineyard now produces about 3,500 cases annually. Samples include Pinot Blanc and Pinot Noir. The event starts at 6. Click here for more information.
Wednesday, March 17
Zola Wine & Kitchen is offering its Local Aqua Culture class, where seafood fans can learn to cook trout, cobia, and tilapia. Preparations include whole roasting and filet a la plancha. The class, which starts at 6:30, is $50 per person. For more information, click here.
Happy St. Patrick’s Day! If you’re looking for bangers and mash, corned beef and cabbage, and a pint of Guinness, here’s where to get your Irish-food fix.
Thursday, March 18
Cook/blogger Patricia Jinich is hosting “Food for the Soul: Foods Created Through History in Mexican Convents” at the Mexican Cultural Institute (2829 16th St., NW; 202-728-1628). Highlights include horchata—a drink made with rice, cinnamon, and, vanilla; soft empanadas with meat, tomato, raisins, and olives; chicken in mole sauce; and Mexican-style hot chocolate. The class, which goes from 6:30 to 9, is $70. For more information, click here.
Friday, March 19
The first annual Capital Wine Festival is coming to a close—celebrate with a special preview of the wineries you might see next year. Jockey Club chef Levi Mezick is serving a buffet with wine-inspired dishes. The event, which starts at 7, is $85 per person at the Fairfax Hotel at Embassy Row. For tickets and information, call 202-736-1453.
Saturday, March 20
Ansonia Wines, a new shop in DC’s Dupont Circle that focuses on French pours, is hosting an open house from noon to 9. The event includes complimentary samples of high-end wines as well as charcuterie and cheese. At 1789, executive chef Daniel Giusti and pastry chef Travis Olson lead an Easter-themed cooking class. Dishes include leg of lamb, fresh ham, and egg dishes. Desserts are hot cross buns and biscuits. The class, $100 per person, includes brunch and wine. 10 AM. To reserve a spot, call 202-965-1789.
Sunday, March 21
If you aren’t over cupcakes yet, La Cuisine is hosting a class on the petite desserts with Phyllis Farzam. There’s an Easter theme, so students will decorate cupcakes in springtime colors. The event, which starts at 10, is $75 per person. To register, call 703-836-4435. Subscribe to Washingtonian
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