Monday, May 24 and Tuesday, May 25
Cleveland Park Italian restaurant Dino is hosting a duck-themed Everything but the Quack dinner, with ten small plates for $55. The menu includes single bites such as duck-liver rumaki; duck-neck confit on the bone; duck báhn mì; and duck pâté with orange mostarda. Among the small places are duck scrapple with orange marmalata; duck-and-mushroom soup with pea shoots, farro, and garbanzos; free-form duck ravioli with greens and duck cream; and crispy duck-thigh confit with spicy-greens salad and ginger/pear mostarda. Wine pairings are an additional $40. The dinner starts at 7 both nights. Click here for more.
Tuesday, May 25
A five-course dinner with wine pairings is being held at Alain Ducasse’s DC outpost, Adour. Executive chef Julien Jouhannaud’s menu includes yellowtail ceviche with avocado condiment and popcorn; veal sweetbreads with morel mushrooms; rack of lamb with spring vegetables and a navarin jus; a cheese course; and an Armagnac baba with whipped cream. The dinner, $135 per person, starts at 6:30. Visit here for more.
Wednesday, May 26
Learn to make shrimp tacos, chicken mole, green-chili-pork tamales, guacamole, and tequila slushies at the Comida Mexicana cooking class at Zola Wine + Kitchen. The class begins at 6:30, and the $75 admission includes a glass of wine. Click here for more.
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 jillian@passionfoodhospitality.com 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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