Thursday, May 27
The food world’s obsession with all things porcine continues at Eola, which is serving a 200-pound heritage hog for its Porktail Party. More than 20 snout-to-tail dishes will be offered, including pork-heart confit with turnips and brandied cherries; crispy cured pork head with trotters and tail croquettes with honey mustard; pork-tongue pastrami on rye with sauerkraut and Swiss; and a pork-loin duo of spicy and smoked pork. The dinner begins at 5:30 and is $125 per person (wine is included). Click here for more details.
Friday, May 28
Potential oenophiles can learn the basics of wine with a beginner’s class at Bell’s Wine and Spirits (1821 M St., NW; 202-223-4727). Attendees will learn about the main styles of wine, how to properly taste it, and the best way to buy it in stores and at restaurants. The two-hour class, $75 per person, begins at 6:30. Click here for more.
Saturday, May 29
PassionFish executive chef Chris Clime teaches how to make family-friendly summer meals with a cooking class at the restaurant. Participants will learn to prepare a three-course meal that includes gazpacho with jumbo-lump-crab ceviche; baby-arugula salad with aged balsamic vinaigrette; and grilled whole red snapper with salsa verde. The class, $75 per person, runs from 11 to 1. Contact Jillian Zins at firstname.lastname@example.org to reserve a space, or click here for more information.
Sunday, May 30
Celebrate Memorial Day with a Crab Pot at Sou’Wester. The restaurant will serve roasted blue crab, boiled Carolina shrimp, hushpuppies, ham biscuits, fried chicken, and house-made ice cream. Two seatings—1 to 3 and 6 to 8—are $70 each. Click here for more details.
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