Monday, March 29
Central Michel Richard is launching a new monthly wine-dinner series, and tonight’s theme is small-production (up to 500 cases per year) American wines. Each of the five courses is paired with a wine, including selections from Charlottesville, Oregon, and Napa Valley. The dinner, which starts at 7, is $150. Call 202-626-0015 for reservations.
Tuesday, March 30
Learn to dress up traditional dishes at L’Academie de Cuisine’s Designer Dinners cooking class. The menu includes spicy Parmesan chicken, chicken chili, pineapple-and-cardamom chicken with mint, and miniature chicken pot pie. The class, which starts at 7, is $75. Online registration is closed, but reservations are still available by phone; call 301-986-9490.
Wednesday, March 31
Daniel Giusti, executive chef at 1789, is hosting a dinner in conjunction with Slow Food, an organization that promotes local eating. Highlights include raw-milk cheeses from Cowgirl Creamery with house-made charcuterie, a slow-roasted young Vidalia onion with fonduta; and oven-roasted Beaver Creek quail with young chard, Oregon morels, and marjoram. Dessert is a skillet popover with Toigo Orchards’ brandied-cherry ice cream and roasted hazelnuts. The dinner, which starts at 7, is $125 per person. For reservations, call 202-965-1789.
Thursday, April 1
There is such a thing as free lunch. To show off its new lunch menu, Urbana is giving away 300 bagged lunches with a pulled-pork/Parmesan sandwich, a dilled pickle, a bottle of water, and a chocolate-chip cookie. The giveaway starts at 11:30 and is first come, first served.
Grab your mom for a spring mini-manicure at Co Co. Sala. The chocolate lounge is teaming with Red Door Spas for the pampering, which includes Easter parfaits and chocolate-dipped strawberries. The event, at 1 PM, is $60 per person. For reservations and information, call 202-347-4265.
Friday, April 2 to Sunday, April 4
Briar Patch Bed & Breakfast Inn (23130 Briar Patch La., Middleburg;703-327-5911) is hosting a cooking-class weekend with French chef Bernard Henry. Friday afternoon, there’ll be appetizers and a Virginia-wine tasting. Saturday includes a hot breakfast and a nighttime cooking class ($95), where Henry will show you how to prepare a four- or five-course meal and give you recipes to take home. To reserve a room at the hotel, click here; prices for the weekend range from $150 to $225. To make a reservation, e-mail info@briarpatchbandb.com or call 703-327-5911.
Saturday, April 3
Forget Peeps—Brabo pastry chef Kate Baltren has a better way to combine marshmallows and Easter. At a demonstration class—which runs from 2 to 4 at the Butcher’s Block, a Market by RW—she’ll show guests how to hand-dip marshmallows in chocolate and use colored white chocolates to decorate egg-shaped marshmallows. You can buy the white chocolate after the class—flavors are mint and strawberry. To reserve a spot, call 703-894-5252.
Sunday, April 4
Stop by the Mansion on O Street (2020 O St., NW; 202-496-2020) for an Easter tea selection and buffet, which includes pastries, clotted cream, cheeses, and house-baked scones. If you wear an Easter bonnet, you’ll get a $25 gift certificate to the Mansion. Click here to make reservations.
Happy Easter! Click here for our roundup of what restaurants are serving for the holiday.
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