The Week in Food Events: Holiday Cocktail Classes at Hank’s Oyster Bar, Range’s Duck Dinner, and New Gin

Plus Graffiato’s industry night goes Korean.

Start getting in the holiday spirit with a series of themed classes at Hank’s Oyster Bar. Image via Shutterstock.

Korean takeover: Graffiato hosts its usual first-Monday-of-the-month industry takeover night, this time with a Korean theme. Visiting chefs include Pabu’s Jonah Kim, Ed Lee of Top Chef fame, the Mandu crew, and more. Partial proceeds benefit the James Beard Foundation.

The Scottish are coming: TNT Bar hosts a brand ambassador from Scotland’s Balvenie Distillery on Tuesday at 8. The $25 tasting includes samples of three Scotches, and can be reserved by e-mailing

Wine and dine: Tablas Creek Vineyard and Blue Duck Tavern collaborate for a Wednesday wine dinner, starting at 7:30. The four-course meal is paired with the winery’s Rhône-style blends ($125 per person).

Collaborative dinner: A flock of talented chefs gather on Wednesday for a “duck, duck, goose” dinner at Range. Chef Bryan Voltaggio is joined by cookbook author Hank Shaw, Woodberry Kitchen’s Spike Gjerde, Erik Bruner-Yang of Toki Underground, and more for a five-course meal. Seatings are at 5:30, 7:30, and 9:30, and cost $100 per person; wine pairings are available for an additional $45.

Holiday spirits: Get a head start on your holiday cocktailing with a series of classes at Hank’s Oyster Bar (Dupont Circle) with Gina Chersevani. Each is limited to ten guests and focuses on a different area of the world with sample sips and bites (required reservations are $65 per person). The first two are on Saturday at 1 and 3, focusing on classic American drinks and Latin-style cocktails, respectively. More of a beer nerd? Head to Hank’s on the Hill on Wednesday for a Great Lakes beer dinner at 6 ($45 per person).

New gin: Virginia’s Copper Fox Distillery launches its first gin at Vinoteca on Thursday. Owner Rick Wasmund will host the event from 6 to 8 with complimentary samples of the new spirit, and the bar serves discount cocktails made with the gin for $7. No reservations are required.

Vegetables 101: The Hill Center hosts three cooking classes this weekend. First up on Saturday is Controlled Rot at 11, which is more appetizing than it sounds: Participants learn about various fermentation processes (tickets are $75). Sunday brings more garden-centric fun during a vegetarian Thanksgiving cooking course at 1, and a conversation/book-signing with Eat Your Vegetables cookbook author Joe Yonan at 4.

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.