This Week’s Food Events: Toast DC, Masters of Food & Wine, and a Serious Booze Cruise

Plus: beer dinners, a new tasting event in Alexandria, and more barbecue.

Clyde’s hosts beer and wine dinners at two locations tonight. Photograph by Emily Brown.

A Pair of Pairing Dinners: Clyde’s hosts two beverage events tonight: a six-course beer dinner at Clyde’s of Reston with Star Hill Brewery, and a wine and cheese dinner at the Gallery Place location with varietals from Barboursville Vineyards.

Serious Booze Cruise: The annual Whisky Guild Classic sets sail Thursday at 6 PM aboard the Spirit of Washington, with more than 100 whiskies—including plenty of single malts—for sampling. That’s a lot of whiskey, so be sure to hit up the dinner buffet before you lose your sea legs. Tickets ($95 to $115) are available here.

Toast DC: More than 500 wines will flow at the National Building Museum on Friday during Wine Enthusiast’s Toast of the Town event, and bites from 35 restaurants are an added draw. Purchase tickets ($99 general admission; $149 VIP) online.

New Festival: Alexandria
launches a new Food & Wine
on Saturday from noon to
5 with a bevy of local restaurants and
Food tickets ($20 for 25) and wine tastings ($10) can be purchased on

Slow-Cooked-Meat Showdown: The
20th Annual Safeway Barbecue Battle is going
down on Saturday and Sunday along Pennsylvania Avenue, and there will be
contests, many
meats, and a Chuck Brown tribute
. Order
in advance.

Breakfast With the Masters: The
Park Hyatt Masters of Food &
series returns
on Sunday with a Blue Duck

breakfast at 9 on the restaurant’s patio. The farm-focused menu will
include dishes such as Amish eggs and short-rib hash. Then it’s off to
Dupont FreshFarm market with chefs Sebastien Archambault and John Melfi for a cooking demo and tour. Call 202-419-6768 for reservations ($55 per person).

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.