Wednesday, August 18
Twisted Vines Bottleshop & Bistro hosts writer Chris Kern of the Web site ForgottenGrapes.com for a five-varietal winetasting at 6:30. The class, $35, includes cheese boards. For reservations, e-mail firstname.lastname@example.org.
Thursday, August 19
Art and Soul is hosting a barbecue feast on its patio every Thursday through September 23—the season finale of TLC’s BBQ Pitmasters, judged by chef Art Smith. The menu, which is $25 and available from 5:30 to 10:30, includes a half rack of baby back ribs, beef brisket, chicken wings, and sides. For reservations, call 202-393-7777.
Friday, August 20
It’s the first night of Alexandria Restaurant Week, which runs through August 29. Participating restaurants—there are 60, including Cheesetique, Del Merei Grille, and Bastille—are offering $35 three-course dinners, $35 two-person dinners, or $3.50 desserts. For a full list of restaurants and specials, click here.
Saturday, August 21
Pastry chef David Guas is demonstrating summer desserts from his cookbook, DamGoodSweet, at the Butcher’s Block in Old Town. The free event, which includes complimentary wine and tastes of his lemon icebox pie and banana pudding, is from 3 to 5. Copies of the book will be available for sale and signing.
Sunday, August 22
As part of D.C. Beer Week, Capitol Lounge is hosting a craft-beer cruise on the Cherry Blossom River Boat. The event, from 6 to 9, includes 16 craft beers, a wine-and-bourbon bar, appetizers, and music. The boat departs from behind the Torpedo Factory Art Center on the Old Town waterfront. Dress is business-casual to semiformal. For more information and to purchase tickets ($70), click here. For details about D.C. Beer Week—including a kickoff party Friday night—click here.
Restaurant Nora’s executive chef, Benjamin Lambert, is leading a guided walk through the Dupont Circle Farmers Market as part of Saveur magazine’s DC Flavor Tour. The event, which runs from 10:30 to 2, includes a four-course lunch at Nora and a Saveur tote bag. For tickets ($99) and more information, click here.
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