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Table to Table: The Week in Food Events

Add some hops to your recipes, learn when to shake, not stir, and indulge in a chocolate workshop.

Monday, March 22

Start the week in Bethesda with a five-course dinner and French wines from Michael Corso Selections at Mon Ami Gabi. You’ll learn how each pairing complements the menu of crispy skate wing, roast duck breast, and red-wine-braised beef short ribs. The dinner, $65 per person, begins at 6:30. Tickets can be reserved by calling 301-654-1234.

Tuesday, March 23

Germans have been pouring suds on their sausages for years, and now you can learn how to add hops to your recipes with Open Kitchen’s (7115 Leesburg Pk., Falls Church) Cooking with Beer class. You’ll learn recipes using a variety of beers, then dine on lager-marinated hanger steak with shiitake-cream/IPA sauce, beer-battered onion rings, and frosted Guinness cupcakes. The class, $75 per person, runs from 7 to 10. Call 703-334-1504 for reservations.

Wednesday, March 24

Cocktail enthusiasts can learn from the best with a Shaking Versus Stirring seminar at the Passenger. Students will hear about the subtle differences between each technique and learn when to use one over the other. Demonstrations include dry martini, gimlet, Ramos gin fizz, Sazerac, and golden gin fizz. The class, $65 per person, runs from 7 to 8:30. For more information, call 202-393-0220.

Thursday, March 25

What’s the only thing better than being a kid in a candy shop? Being an adult in a candy shop and learning how to make your favorite treats. Tonight at 7, sweet tooths can join chocolatier Jason Andelman at his Artisan Confections for two hours of hands-on instruction and demonstrations. Students will see how the shop makes its chocolates and can design their own treats to take home. Tickets, $65 per person, can be purchased by calling 703-524-0007.

Friday, March 26

Professional sketchball Joe Francis might not be there, but things could get out of control at Rocklands’ Grills Gone Wild feast. The barbecue outfit’s four area locations (DC’s Glover Park, Alexandria, Arlington, and Rockville) will offer a special menu—wood-grilled wild boar, sausage, and bison steak—through March 28.

Saturday, March 27

Join chef Cliff Wharton for a cherry-blossom-inspired cooking class at TenPenh. Wharton will explain how to make the four dishes on his cherry-blossom tasting menu (served at the restaurant through April 11) and pair them with wine and sake. On the menu: pan-seared scallop with cherry sambal, foie gras with bacon-and-cherry jam, sea bass with XO/cherry chutney, and chocolate-chip-cookie bar with warm gingered cherries. The class, $75 per person, runs from 11 to 1. For reservations, contact Jillian Zins at 202-408-0201 or

Sunday, March 28

Screwtop, Clarendon’s newest wine spot, is hosting a France vs. California Wine and Cheese Throwdown from 6:30 to 8. Participants will learn the differences between Old and New World varieties through six wine-and-cheese pairings. Tickets cost $59.99 per person. For more information and reservations, call 703-888-0845.

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