Food

Mother’s Day, World Cocktail Week, and a Patio Pig Party: The Week in Food Events

Plus: Paws in the Park and Good Wines Gone Bad.

Black Market Bistro's orange-vanilla French toast. Photograph by Scott Suchman

Mother’s Day is on Sunday, and if you haven’t booked a brunch reservations yet, you’re totally screwed. Kidding! But you better get on it. We have your full Mother’s Day Guide, including brunch options here and here, alternative plans, and a delicious French toast recipe from Black Market Bistro.

Love outdoor roasts? Jackson 20 in Alexandria is throwing its monthly Patio Pig Party tonight 6 PM. New-ish chef Brian McPherson prepares a whole Pipe Dreams Farm pig on the second Wednesday of every month; the dinner includes sides like slaw, macaroni and potato salads, cornbread, and fruit pies ($40 per person). Call 703-842-2790 for reservations.

Unless a wine is really ruined, it can be tough figuring out if it’s bad or naturally funky. Finally learn the difference during the Good Wines Gone Bad class at Chain Bridge Cellars in McLean tonight ($30 per person). Thankfully, you’ll be drinking wine in perfect condition, and then learning how it can go bad and how to prevent and detect certain ailments.

Dog lovers can head over to the Park Hyatt from 6 to 8 PM tonight for the return of Paws at the Park, a canine-friendly happy hour benefiting the Washington Animal Rescue League. The $14 admission includes two drink tickets for beer and wine, treats for your dog, and access to adoptable pets.

There are still tickets left for the annual DC 101 Chili Cook-Off at RFK Stadium on Saturday. The main draw is the bands, which include Cake, Airborne Toxic Event, Incubus, Neon Trees, and more. But there’s also chili! Get there early for free samples of the hot stuff while supplies last, and then get your rock on.

Finally, it’s World Cocktail Week through May 13, and we’ve rounded up ten ways to celebrate locally. Cheers.

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Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

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