Table to Table: The Week in Food Events
This week, you can get pumped for the Super Bowl, hone your pastry skills for Valentine’s Day, or bring your dog to a charity event.
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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