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Table to Table: The Week in Food Events
Make your own bread, get “Hoppy Holiday” beers, and take a $10 mixology class. By Molly Lehman
Comments () | Published December 7, 2009
Monday, December 7
Loaves of bread, rolls, and biscuits fit several important criteria for the perfect holiday gift—they’re inexpensive, they have a personal touch, and best of all, they’re edible. Learn how to make your own at Cookology’s (21100 Dulles Town Cir., Sterling) class on classic breads. Pastry chef Brad Spates will teach participants how to make baguettes, French rolls, and Southern-style buttermilk biscuits. The class, $49 per person, runs from 7 to 9. Register online or by calling 703-433-1909.

Tuesday, December 8
Take a culinary romp through the French countryside at Willow restaurant, which is serving a five-course Réveillon de Noël meal with traditional French holiday food. Chef Tracy O’Grady’s indulgent dishes include duck foie gras, skate wing with a Champagne emulsion, and dinde au chapon—turkey stuffed with truffles and roasted chestnuts. Dessert is an equally decadent bûche de Noël (yule log) made with sponge cake and hazelnut buttercream. Wine pairings will be provided by Best Cellars. The dinner is $80 per person and starts at 6:30. To reserve a space, call 703-465-8800.

Wednesday, December 9
Colombian chef Catalina Vélez—on an invitation from José Andrés and Colombian ambassador Carolina Barco—will be in town for a special menu influenced by both Caribbean and Colombian cuisines. Dishes include Vélez’s heart-of-palm soup and Café Atlántico chef Terri Cutrino’s braised veal cheeks with sunchokes. The four-course meal, held at Café Atlántico, will also include wine pairings by sommelier Jill Zimorski. The evening, which begins at 7 with Colombian-coffee cocktails and snacks from both chefs, is $85 per person. For reservations and information, call 202-393-0812.

Eatonville’s monthly Food and Folklore series continues with a presentation on African-American holiday traditions. Camille Giraud Akeju of the Anacostia Community Museum will highlight selections from the museum’s exhibit “Jubilee: African American Celebration.” The special menu will include corn fritters with red-pepper jelly, squash puffs, slow-cooked pork shank with honey-glazed carrots, and coconut layer cake. A vegetarian option is also available. The dinner starts at 6:30 and is $45 per person. Call 202-332-9672 to reserve.

Thursday, December 10
Take the edge off Christmas shopping with a Hoppy Holidays beer dinner at the Reef in DC’s Adams Morgan. Four courses are paired with five beers (the first course, a duo of dips, is served with two). The menu includes pairings such as De Koninck’s Winter Koninck with chicken-pâté ravioli, Allagash Odyssey with rice-and sausage-stuffed chili pepper, and a mulled Liefmans Kriek with gingerbread. The meal is followed by a dance party, and the best dancer wins a three-liter bottle of Allagash beer. The dinner, $50 per person, starts at 7. To reserve a space, call 202-518-3800.

Friday, December 11
Check out 1789’s December prix fixe menu: For $40, you get you a three-course meal with soup or salad, a seasonal roast, and dessert. The menu changes regularly, but dishes have included roast prime rib with Yorkshire pudding, ham with Montgomery-cheddar spoonbread, and roast suckling pig with turnips and pears. For dessert, you might see a chocolate-eggnog trifle or Christmas pudding with brandy-infused hard sauce. Call 202-965-1789 for a current menu and reservations.

Saturday, December 12
For $10, Punk’s Backyard Grill will teach you how to be the most popular person at your office party. The Annapolis eatery is hosting a hands-on mixology course on the perfect rum punch. The price includes instruction from Punk’s co-owner David McCabe along with drink samples and light hors d’oeuvres. The hourlong class starts at 2. Call 410-571-7744 for reservations.

Sunday, December 13
What better way to celebrate Hanukkah than with a throwdown of culinary skills? “Holy Chef: Battle of the Spuds” will be held at Sixth & I Historic Synagogue. During the inaugural cook-off, participating chefs must produce a dish using potatoes. Anyone can register, and you’ll be reimbursed for ingredients. Even if you’re shy about your cooking skills, you can still take part in tasting and rating the dishes. A $12 ticket buys 20 tastings and one drink voucher. The event starts at 7. Call 202-408-3100 for tickets and more information, or click here.

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