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The Week in Food Events: Holiday Cocktail Classes at Hank’s Oyster Bar, Range’s Duck Dinner, and New Gin
Plus Graffiato’s industry night goes Korean. By Anna Spiegel
Start getting in the holiday spirit with a series of themed classes at Hank’s Oyster Bar. Image via Shutterstock.
Comments () | Published November 4, 2013

Korean takeover: Graffiato hosts its usual first-Monday-of-the-month industry takeover night, this time with a Korean theme. Visiting chefs include Pabu’s Jonah Kim, Ed Lee of Top Chef fame, the Mandu crew, and more. Partial proceeds benefit the James Beard Foundation.

The Scottish are coming: TNT Bar hosts a brand ambassador from Scotland’s Balvenie Distillery on Tuesday at 8. The $25 tasting includes samples of three Scotches, and can be reserved by e-mailing events@eatgoodfoodgroup.com.

Wine and dine: Tablas Creek Vineyard and Blue Duck Tavern collaborate for a Wednesday wine dinner, starting at 7:30. The four-course meal is paired with the winery’s Rhône-style blends ($125 per person).

Collaborative dinner: A flock of talented chefs gather on Wednesday for a “duck, duck, goose” dinner at Range. Chef Bryan Voltaggio is joined by cookbook author Hank Shaw, Woodberry Kitchen’s Spike Gjerde, Erik Bruner-Yang of Toki Underground, and more for a five-course meal. Seatings are at 5:30, 7:30, and 9:30, and cost $100 per person; wine pairings are available for an additional $45.

Holiday spirits: Get a head start on your holiday cocktailing with a series of classes at Hank’s Oyster Bar (Dupont Circle) with Gina Chersevani. Each is limited to ten guests and focuses on a different area of the world with sample sips and bites (required reservations are $65 per person). The first two are on Saturday at 1 and 3, focusing on classic American drinks and Latin-style cocktails, respectively. More of a beer nerd? Head to Hank’s on the Hill on Wednesday for a Great Lakes beer dinner at 6 ($45 per person).

New gin: Virginia’s Copper Fox Distillery launches its first gin at Vinoteca on Thursday. Owner Rick Wasmund will host the event from 6 to 8 with complimentary samples of the new spirit, and the bar serves discount cocktails made with the gin for $7. No reservations are required.

Vegetables 101: The Hill Center hosts three cooking classes this weekend. First up on Saturday is Controlled Rot at 11, which is more appetizing than it sounds: Participants learn about various fermentation processes (tickets are $75). Sunday brings more garden-centric fun during a vegetarian Thanksgiving cooking course at 1, and a conversation/book-signing with Eat Your Vegetables cookbook author Joe Yonan at 4.

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Posted at 03:28 PM/ET, 11/04/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs