Wednesday, April 27
Bastille is hosting a five-course California wine dinner ($55 per person, $100 with wine pairing), which begins with a cocktail reception at 6:30. Husband-and-wife team Christophe and Michelle Poteaux’s menu includes cheese mousse with Chioggia beets and walnuts alongside Star Lane Sauvignon Blanc; squab two ways with Star Lane Cabernet; and lamb with rosemary polenta and Dierberg Syrah. Visit the Bastille Web site for more information; call 703-519-3776 for reservations.
Thursday, April 28
Skip happy-hour drinks and head to Baked & Wired in Georgetown for a cupcake power hour that benefits the organization Stop Alcohol Deaths (April is Alcohol Awareness Month). The $10 entrance fee includes a cupcake, and proceeds go to SAD. Visit the event’s Facebook page for more information. 7 to 8 PM.
An average of 1 in 133 Americans has celiac disease, but a gluten allergy doesn’t have to mean skipping dessert. Anne Byrn, also known as the Cake Mix Doctor, expanded her repertoire of mixes to include gluten-free items that home cooks can easily turn into anything from fancy layer cakes to weeknight treats. She’s discussing how to stock your gluten-free pantry and bake desserts at the Bailey’s Crossroads Borders at 7:30. She’ll also signs copies of her cookbook, The Cake Doctor Bakes Gluten-Free, which is available for $15. Call 703-998-0404 for more information.
Friday, April 29
Georgetown’s eighth annual open-air French market is today and tomorrow from 10 to 5 on Wisconsin Avenue between P Street and Reservoir Road. Check out boutiques—as well as such food stops as Patisserie Poupon and Dolcezza—for discounted shopping (see a full list of participants here *PDF). Several restaurants, including Café Bonaparte and Clyde’s, will set up stalls with such Francophile fare such as sweet and savory crepes, grilled merguez sausages, and pastries. Visit the French market Web site for more information.
Saturday, April 30
Expertly tasting wine involves more than a swirl and sniff, and Citronelle master sommelier Kathy Morgan will show oenophiles how it’s done during a two-hour class at the Georgetown restaurant from 1 to 3. The $100 session covers how best to sharpen the senses and recognize the wine’s flavors and aromas. Call 202-625-2150 for information and reservations; visit the Citronelle Web site for information on upcoming classes.
The Washington Wine Academy is putting an adult spin on a school field trip with a one-hour class on Virginia wines followed by a tour and tasting at Pearmund Cellars and the Winery at La Grange. The course, which starts at 9:15, covers a brief history of the growth of Virginia vineyards and includes samplings of four wines. Guests then board a bus and arrive at Pearmund around noon in time for a tasting and picnic lunch of such items as chicken salad on sourdough and smoked ham on honey-wheat bread. The tasting at La Grange follows. For tickets ($96), click here. The Web site also includes a detailed schedule and more information.
Learn how to recreate a Louisiana seafood boil in your home during Acadiana’s cooking class from 1 to 3. Executive chef Brant Tesky will cover the basics of the boil with Gulf staples such as crawfish, shrimp, and crab. Participants get to sample the seafood after cooking. The course is $75 per person. Call 202-408-0201 or e-mail email@example.com for reservations.
Sunday, May 1
Sample ten versions of Washington’s signature dog—the half-smoke, a beef-and-pork smoked wiener—during a cooking competition at Domaso from 3 to 5. Contestants includes Domaso’s Paul Healey, the Source’s Scott Drewno, Liberty Tavern’s Liam LaCivita, and Jackson 20’s Dennis Marron, who will prepare their own version, vying for the title of Top Dog. Admission ($20 per person) includes samples from all the competitors and a Skyy vodka cocktail; additional food and drinks are available at an extra cost. All proceeds from the event benefit Brainfood, a DC-based nonprofit that helps young people develop life skills and healthy habits through cooking. Click here to purchase tickets and for more information, or call Leigh Frigm at 703-894-5101.
Learn to make fresh pasta during a cooking demonstration hosted by Luigi’s chef Carmine Marzano and TasteDC. Marzano will guide guests through dishes such as fresh-made fettuccine with eggs, pancetta, and Pecorino Romano; Piedmont-style beef ravioli; and potato gnocchi with pan-seared wild mushrooms. A sit-down lunch follows in Luigi’s upstairs dining room, with optional wine pairings. The class, from 11 to 2, is $65. Visit the Taste DC event page for more information and to make reservations.
Sweetwater Tavern in Centreville is throwing its first spring barbecue-and-beer block party from noon to 5. The event includes a free moon bounce and $5 face painting for kids as well as draft beers, brats, ribs, and barbecue-brisket sliders. Admission is free. Visit the Facebook event page for more details, or call 703-449-1100.
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