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Table to Table: The Week in Food Events
A crab cake competition, a rum-inspired dinner, and a few ideas for date night. By Sarah Zlotnick
Comments () | Published August 10, 2009
Monday August 10
The American Institute of Wine & Food and Phillips Seafood host the fourth annual “I Love Crab Cakes!” competition and fundraiser at Phillips Flagship Restaurant (900 Water St., NW). Chefs from eight local restaurants, including Scott Drewno of the Source, Rob Klink of Oceanaire Seafood Room, and Jamie Leeds of Hank’s Oyster Bar will compete to win $2,500 to fund a culinary intern. Local culinary students will duke it out for $500, to be put toward continuing their education. The event, $75 per person, runs from 6:30 to 9:30. Although online reservations are closed, we’ve been told it’s possible to show up a bit early and pay at the door. For more information, call 202-333-0421.

Tuesday August 11

Tuesdays are the new date night at Pentagon Row, when several restaurants are offering deals on dining for two. If you’re craving Middle Eastern, head to Lebanese Taverna, where a small plate to share, two entrées, and one dessert can be had for $40. French more your thing? La Creperie (1201 S Joyce St., Arlington) asks $32 for two savory crepes, one dessert crepe, and two glasses of house wine. To view the entire list of restaurants taking part, click here.

Wednesday August 12
Cure Bar and Bistro (1000 H St., NW) offers an easy-on-the-wallet indulgence for wine lovers. Between 4:30 and 7, $12 will let you sample three different wines, graze over a light fare buffet, and learn a thing or two about the bottles being poured. Call 202-637-4906 for more information.

Thursday August 13

Food-history buffs, this one’s for you. Weather permitting, a Smithsonian Horticulture Services employee will lead a tour of the National Museum of American History’s Victory Garden, which features a number of heirloom crops typically planted during World War II. The guide will discuss how vegetable gardens have evolved from being strictly utilitarian to becoming more decorative. The tour begins at noon. Enter from the lower-level Stars and Stripes Cafe to reach the West Terrace Victory Garden. For more information, click here.  

Tonight, the Phillips Collection’s popular Phillips After 5 series celebrates seasonal food. FreshFarm Markets will provide artisanal cheeses and summer appetizers with ingredients from local farms, peach sangria will be available for purchase courtesy of the DC Bartender’s Guild, and Birreria Paradiso’s Greg Jasgur will be on hand for a beer tasting. Once you’ve finished munching, catch the Oscar-nominated film The Diving Bell and the Butterfly at 6:30. The event runs from 5:30 to 8:30, and admission is included in the $12 museum ticket.

Friday August 14

Bethesda’s Mon Ami Gabi kicks off its annual Corn Festival with six menu specials centered around the summer picnic staple. They include a cornmeal-crusted cod sandwich, halibut with corn cream, and sweet-corn ice cream with caramel sauce. You’ll also have the chance to win prizes in trivia and other games. The festival runs from August 13 through 19. Call 301-654-1234 for more information.

Saturday August 15

Stuck in a grocery-store rut? Push your weekly food run back a few hours and sign up for “Fruit & Vegetable Discovery,” a class at Bethesda’s L’Academie de Cuisine (5021 Wilson La.). In this three-hour seminar, chef Edgar Steele teaches participants how to work creatively with common ingredients and get inspired in the produce aisles. The class, $75 per person, runs from 9:30 to 12:30. Tickets can be purchased here. Call 301-986-9490 for more.

Sunday August 16

Café Atlántico winds down its Rum Weekend celebration with a four-course dinner. Join the Ministry of Rum’s Ed Hamilton for island- and rum-inspired dishes from chef Terri Cutrino. The meal will be paired with such cocktails as the Navy Grog and rum punch, and a selection of sipping rums will accompany dessert. The dinner, $75 per person (tax and tip not included), begins at 6:30. Call 202-393-0812 for reservations.

 

 

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