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Table to Table: The Week in Food Events
Eat Mexican for Passover, spend an afternoon drinking gin and vodka, and learn how to make a proper toast without embarrassing yourself. By Kyle Jameson
Comments () | Published April 6, 2010
Monday, April 5
Head over to the plush St. Regis Hotel bar for the relaunched Charcuterie Mondays. For $19, you’ll get prosciutto, salami, and chorizo alongside three cheeses and a variety of condiments: whole-grain mustard, pine-nut/raisin compote, and cornichons. The cost also includes a glass of red or white wine selected by Adour sommelier Ramon Narvaez. Available from 4 to 11. For more information, call 202-509-8000.

For the last night of Passover, Rosa Mexicano is offering a special menu, featuring traditional seder fare infused with south-of-the-border spice. A sampling of items includes tropical haroset with matzo, red-snapper gefilte fish with pickled vegetables, and beef brisket wrapped in a banana leaf. Available all day. For more information and reservations, call 202-783-5522 (Penn Quarter) or 301-567-1005 (National Harbor).

Tuesday, April 6
Dominique Friart, owner of the Belgian brewery St. Feuillien, is hosting a four-course beer dinner at Brasserie Beck. The menu is designed by chef/owner Robert Wiedmaier, who apprenticed in the Michelin-starred restaurant Eddie Van Maele in Brussels. Each course is paired with a St. Feuillien brew. The dinner, which starts at 7, costs $85 per person. For more information, click here. To make reservations, call 202-408-1717.

Wednesday, April 7
Join etiquette expert Alexandra Kovach at the Caucus Room for “Dining Etiquette 101: Put Your Best Fork Forward.” She’ll walk diners through the ins and outs of proper dining with a three-course dinner. Learn how to make first impressions, sit at the table properly, and make a toast. The dinner, which starts at 6:30, costs $125 and includes wine. For more information, click here. For reservations, call 202-393-1300.

Open Kitchen’s chef Bernard Henry is leading a cooking class on herbs and spices. He’ll teach students how to buy, store, and incorporate herbs and spices into daily cooking. On the menu: strawberry-mint Champagne, Thai-shrimp soup with lemongrass and cilantro, tea-braised lamb or beef with herb-roasted vegetables, and lavender crème brûlée. The class, which starts at 7, costs $75 per person. For more information and to register, click here.

Thursday, April 8
Poste chef Rob Weland is teaming up with California’s Bokisch Vineyard for a five-course wine dinner. A sampling of the menu includes hamachi with ruby-red grapefruit, chickpea-crusted Alaskan halibut with rhubarb vinaigrette, and strawberry-rhubarb pudding cake with crème fraîche sorbet. The dinner, which starts at 7:30, costs $85 per person. For more information, click here. For reservations, call 202-449-7062. [THIS EVENT HAS BEEN CANCELLED]

Friday, April 9
Let Italian chef Roberto Donna teach you how to make a five-course Neapolitan-style dinner. You’ll join Donna at his home kitchen for two to three hours of cooking instruction. The class, which starts at 7:30, costs $160 and includes dinner, an apron, and recipe booklet. Cooking enthusiasts of all skill levels are welcome. For more information, click here. For reservations, call 202-257-0168.

Saturday, April 10
Spend your Saturday afternoon sampling more than 14 brands of gin and vodka at DC Coast. Scott Clime, the restaurant’s wine-and-beverage director, will teach attendees how to infuse fruits into those two spirits. Lunch is provided. The tasting, which starts at 1, costs $75 per person. For more information and reservations, call 202-408-0201.

Sunday, April 11
Zaytinya chef Mike Isabella, a former Top Chef contestant, is hosting a free cooking demonstration at the FreshFarm market in Dupont Circle. He’ll share tips on how to prepare lamb in your home kitchen and offer a taste of a few specials available at Zaytinya during its Greek Easter celebration (runs through Sunday, April 18). The demonstration starts at 11. For more information, click here or call 202-362-8889.

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Posted at 11:58 AM/ET, 04/06/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs