Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

Table to Table: The Week in Food Events
Comments () | Published October 19, 2009

Monday, October 19

Virginia is for lovers—if only of its cheese and wine. Start the week off with a wine-and-cheese event at Mon Ami Gabi’s Reston location (11950 Democracy Dr.), where you can sample from the barrels of the Winery at La Grange, Pearmund Cellars, and Boxwood Winery. Taste some Virginia-made cheeses while you sip, including wedges from Everona and Meadow Creek dairies. The cheeses will also appear in a few hors d’oeuvres. The event, $45 per person, runs from 6 to 9; call 703-707-0233 to reserve your spot.  

Tuesday, October 20

After winning three medals at the 2009 Great American Beer Festival, the Harrisburg, Pennsylvania-based Tröeg’s Brewing Company is coming to CommonWealth for a beer dinner tonight at 7. The $45 price (plus tax and tip) gets you a three-course dinner paired with six Tröeg’s brews. Call 202-265-1400 to make reservations or for more information.

Wednesday, October 21
Kicking off Food for Thoughts, a new meet-the-author series at Zola Wine + Kitchen (505 9th St., NW), is Judith Jones, the Knopf editor who’s best known for introducing the world to Julia Child’s Mastering the Art of French Cooking. Jones’s eye for culinary milestones helped her bring other names—Marcella Hazan and Claudia Roden among them—into print as well, and she’s earned a foodie following as well as a James Beard Lifetime Achievement Award. On Wednesday, she’ll be participating in a discussion of her own title, The Pleasures of Cooking for One, released last month. Attendance at the event includes a copy of the book, appetizers from the book, and two glasses of wine. Tickets are $75 per person; call 202-654-2855.

The Barracks Row eatery Belga Café celebrates its fifth anniversary this week with dinners and tastings plus two nights of dishes from the original menu—along with their 2004 prices. Wednesday, there’s a four-course wine dinner featuring seven wines, including vintages from Burgundy and Bordeaux, beginning at 6:30. Guest speakers will be Oliver Daubresse of Vini France and a representative from Vin de Terra Imports. Tickets are $125 each; call 202-544-0100 to reserve your spot. Get the full schedule here.

Thursday, October 22
For everything from appetizers to dessert, squash is a versatile ingredient. Get the most out of this year’s harvest at Squashed, a cooking class at PS7’s. Chef/owner Peter Smith will show how to choose and prepare the vegetable. Bartender Gina Chersevani and pastry chef Leon Baker will give tips as well. The class, $65 per person, begins at 6:30. For reservations, call 202-742-8550.

Friday, October 23
Give back to your community—and enjoy some good food and wine while you’re at it. The Rotary Club of Alexandria is sponsoring the second annual Taste for Giving at the Torpedo Factory (105 N. Union St., Alexandria,). You can sample dishes from 14 Alexandria restaurants plus wine from the Prince Michel Vineyard & Winery—or hold out, if you can, for a pig roast. All ticket proceeds as well as money from silent and live auctions will be donated to local charities. The event runs from 7 to 10. Tickets are $75 and can be purchased here or by calling 703-535-1200.

Saturday, October 24, and Sunday, October 25
Check out the third annual Fall Festival at Clyde’s Willow Creek Farm. There’ll be local musicians, a petting zoo, and a barbecue-centric menu (beef brisket, grilled-pork-loin sandwiches, hot dogs, bratwurst, and grilled chicken). Dessert is pumpkin cheesecake and candied and caramel apples. Demonstrations include watching 1789 pastry chef Travis Olson whip up some apple butter. Attendance at the festival is free; dishes range from $3 to $5. Call 571-209-1200 for more information. Saturday and Sunday noon to 5.

 

More>> Best Bites Blog | Food & Dining | Restaurant Finder 

Follow the Best Bites Bloggers on Twitter at twitter.com/bestbitesblog 

 

 

Categories:

Events
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 11:10 AM/ET, 10/19/2009 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs