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Earth Day 2010 Events
Thursday marks the 40th anniversary of Earth Day. Here’s how some local restaurants and organizations are celebrating the day. By Alejandro Salinas
Comments () | Published April 22, 2010

UPDATED 04/20/10 

The first 150 customers who visit one of the three DC locations of Mixt Greens, a new gourmet salad house, receive a free tote bag stuffed with all kinds of ecofriendly goodies, including packets of herb seeds and recipes from chef/co-founder Andrew Swallow’s upcoming cookbook, Mixt Salads. All three locations open at 11. 

Head to the mall for dance and musical performances throughout the day. A Save the Whale rally kicks off at noon, followed by remarks from Secretary of the Interior Ken Salazar. Also speaking later in the day, Washington Senator Maria Cantwell, Secretary of Education Arne Duncan, and Secretary for Housing and Urban Development Shaun Donovan. For information about specific times, check out the event's facebook page.

Sample local beers and organic wines at Green Hours, a happy hour held in the Phillips Collection’s cafe. One dollar of each purchase goes to benefit the Earth Day Network. 5 PM; free.

Stick around the Phillips Collection for an Earth Day panel discussion with winemaker Robert Lyons, Restaurant Nora’s chef Nora Pouillon, and Toigo Orchards farmer Mark Toigo. FreshFarm Markets director Ann Yonkers will moderate the discussion. A light tasting will be available afterward. 6:30; tickets are $15, and registration is required. To register, click here.

The Washington Film Institute hosts a screening of No Impact Man, which follows a year in the life of a Manhattan family trying to make as little environmental impact as possible, at the AED Globe Theater (1927 Florida Ave., NW). 6:30. Tickets ($15) include admission to a reception. To RSVP, click here.

A collection of sculptures made of repurposed materials will be on display at Old Town’s Morrison House from 6 to 8, with complimentary hors d’oeuvres. Artists from the nearby Torpedo Factory will be in attendance to discuss the process of working with sustainable materials.

Also happening at the Morrison House: A 100-mile candlelight dinner prepared by the Grille at Morrison House chef Dennis Marron. The four-course dinner ($55) is made with locally sourced ingredients. For more information or to reserve a spot, call 703-838-8000.

Starting on Earth Day and continuing through the end of April, guests who bring old wine corks to Firefly will receive a $1 discount per cork off their check. The limit is 22 corks (up to $22). All corks collected will be sent to Wente Vineyards for a recycling program in collaboration with ReCork America.

Also at Firefly: Chef Danny Bortnick will serve a $50 five-course dinner menu made with ingredients from local farms. Some of the dishes are deviled eggs with smoked paprika, roasted organic chicken with pickled wild mushrooms, braised lamb shoulder with fresh pappardelle pasta, and a strawberry sorbet with a salty oat cookie. Cal l 202-861-1310 to make a reservation.

Butcher’s Block, A Market by RW in Old Town hosts a complimentary wine tasting with sips from the organic vineyard Quivira Vineyards. The Country Vitner’s Jenalyn Johnson will lead the tasting and discuss the practice of environmentally friendly farming. Light appetizers will be served. The tasting runs from 6 to 8. For more details, call 703-894-5253.

Poste officially re-opens its courtyard for an Earth Day backyard bash. Chef Robert Weland will smoke and roast a 400-pound pig provided by EcoFriendly Foods, and bartender Rico Wisner is mixing up garden punch. Entry fee is $15 (cash only) and includes a tasting of the roasted pig and a cocktail. There’ll also be a garden menu with $4 food and drink items. A percentage of the entrance fee will benefit the Washington Youth Garden and Beet Street Gardens, a community-garden project. 5:30 to 8.

Tallula chef Barry Koslow is offering a special four-course Earth Day dinner with locally grown produce, humanely raised meats, and sustainable seafood. On the menu: bison carpaccio with pickled spring vegetables; house-made linguine with Virginia clams; pan-roasted sea bass with asparagus; a trio of pork cuts; and doughnuts, Belgian waffles, and miniature chocolate bombes. The dinner costs $85 per person, including wine parings, and starts at 7. For reservations, call 703-778-5051.

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