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Table to Table: The Week in Food Events
Comments () | Published March 16, 2009


Tuesday, March 17

Molly Wizenberg, the Seattle-based food writer and creator of the blog Orangette, will be at Borders at 18th and L streets, Northwest, at 12:30 to discuss her memoir, A Homemade Life: Stories and Recipes From My Kitchen Table. Free.

Old Town’s Restaurant Eve (110 S. Pitt St., Alexandria) is celebrating St. Patrick’s Day with its annual Tribute to Home dinner, held in the Tasting Room. The feast includes Irish chef Cathal Armstrong’s twist on such standards as corned beef and cabbage, Irish potatoes, and Irish black pudding. The dinner, which starts at 5:30, costs $150 per person. At the bar, there’ll be Irish coffee, Kerrygold buttered rum, and Irish whiskey. For dinner reservations, call 703-706-0450.

Click here for more ideas on how to celebrate St. Patrick’s Day.
 

Wednesday, March 18
Want to stretch your cash at the grocery store? Zola Wine & Kitchen (505 Ninth St., NW) presents “Dollar Saving Comfort Food,” a class that will demonstrate how to make wallet-friendly dishes such as braised short ribs and chicken-leg confit. Participants will learn to turn inexpensive cuts of meat into satisfying dinners. The class starts at 6:30 and costs $70. For reservations, call 202-654-2855.

Thursday, March 19

Morton’s the Steakhouse in Georgetown (3251 Prospect St., NW) hosts the second installment of its “Absinthe, the Green Hour” tasting. Guests will learn about the history of the famously potent drink, help make and taste absinthe cocktails, and sample hors d’oeuvres, including absinthe oysters Rockefeller, crab-stuffed mushrooms, sliced tenderloin on crostini, and miniature prime cheeseburgers. The tasting, which costs $45, starts at 6. Call 202-342-6258 for reservations.

Friday, March 20
Looking to celebrate the Cherry Blossom Festival with a few free snacks? Equinox Restaurant begins its Cherry Up! happy hour featuring cherry-themed cocktails and free hors d’oeuvres. The special runs every Friday from 5 to 7 through June 5. Snacks include duck spring rolls with dark cherry sauce; asparagus tempura with green-garlic mayonnaise; and white-chocolate/cherry bark. The cocktails include a cherry rum-and-cola with macerated cherries; Cherry Pie, which is vanilla-infused vodka, white chocolate liqueur, and maraschino-cherry juice; and the Cherry Sphere, with cherry-infused vodka and sweet vermouth. All cocktails are $10. Reservations are not required.

Saturday, March 21
Hyper (and hypersmart) Food Network personality Alton Brown joins a slew of chefs and experts for a panel discussion and tasting focused on sustainable seafoods. He’ll first moderate a panel that includes aquaculture conservation experts and scientists. Next, Chefs A’ Field host Heidi Hanson and chef Barton Seaver will lead a panel of chefs—such as Bob Kinkead and Jeff Black—who will talk about integrating sustainability into the home kitchen. A four-course lunch follows (sold out).
The event runs from 9:30 to 1 and is held in  National Museum of Natural History’s Baird Auditorium (10th St. and Constitution Ave., NW). Admission is $75 for guests; $60 for Resident Associate members; and $25 for students with a valid ID. Click here for more.

Italian cookbook author Domenica Marchetti will demonstrate recipes from her newest book, Big Night In, at Domaso (1121 N. 19th St., Arlington). Guests can sample each dish—including sea-salt-and-rosemary potato chips; endive-and-orange salad; beef-and-chestnut stew; and lemon crostata—with a wine pairing. A copy of the book will be given to each guest, and Marchetti will finish with a signing. The event, which runs from 1 to 4, costs $55. Call 703-351-1211 for reservations.

Ryan Morgan, executive chef at Art and Soul, will teach a class on how to make your own baby food. The class begins at 11 and costs $35. Babies are welcome, too. Call 202-393-7777 or click here to sign up.

Sunday, March 22
Alsatian winemaker Jean Trimbach hosts a dinner at Ici Urban Bistro (806 15th St., NW). The four-course meal, which starts at 7, features veal sweetbreads with foie gras torchon paired with a Trimbach Pinot Gris reserve; Munster croustillant with a Trimbach Riesling; a choice of Chilean sea bass a la plancha or roasted chicken breast with Trimbach Reserve Personelle Pinot Noir; and hazelnut-and-pineapple pain perdu and green-apple sorbet with a Trimbach Gewürztraminer. The dinner costs $75; call 202-730-8453 for reservations. 

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