Dine for good: Four Union Market affiliates— Toki Underground, Maketto, Buffalo & Bergen, and Rappahannock Oyster Bar—team up for a collaborative dinner on Monday to benefit Miriam’s Kitchen. The four-course meal is $50, with additional wine pairings available during two seatings at 6 and 8. Email firstname.lastname@example.org for reservations (which are limited).
Pop-up preview: Get a preview of chef Frederik de Pue’s upcoming Penn Quarter restaurant, Menu, during a three-day pop-up at Table. You’ll find three-course offerings for $45 per person Monday through Wednesday, plus optional beer pairings for another $25.
Virginia wine tutorials: The new-ish Eno Wine Room launches Enoversity on Tuesday from 6 to 8. The monthly class will highlight a variety of producers, including Virginia wineries for the first four sessions. Guests can opt to sample a glass or flight while learning about the featured grower. Up this week: Lovingston Winery.
Bountiful bubbles: The holidays call for more Champagne, and you’ll have plenty at Bastille on Wednesday with a paired tasting menu. There’s no lack of luxury ingredients—foie gras, caviar, truffle sauce—hence the $115 price tag (or $60 without the pairings).
Distillery Dinner: Ever dined in a distillery? Here’s your chance. Purcellville’s Catoctin Creek hosts a dinner on Friday at 6:30, which combines a private tour of the production facility with a four-course meal and cocktail pairings. Tickets are $125, including tip, and available online.
Whiskey 101: Serious bourbon lovers can head to Jack Rose on Saturday for an eight-hour Bourbon Academy lead by the Filson Historical Society’s bourbon historian. Tickets are $150 for the general public and available online.
Gingerbread galore: You can drop by two gingerbread house parties on Saturday. Ris hosts a workshop benefiting DC Central Kitchen, with all the ingredients needed to craft a sweet mansion, holiday desserts, and spiked cider from noon to 2 ($20 adults/$10 kids). Call 202-730-2500 to reserve space. Over at Cork Market, pick between two sessions for decorating at 11:30 and 3:30. Come for construction, stay for Christmas cookies, hot cocoa, and more ($35).
Christmas cooking class: Get a head start on your holiday meal at Osteria Marzano, which hosts an Italian Christmas cooking class on Saturday from 11 to 2. After whipping up a variety of dishes, you’ll sit down to lunch and gratis Champagne. Reservations are $85, and limited to 20 guests.
Holiday cooking “light”: Looking to cut calories this season? Westend Bistro chef Devin Bozkaya hosts a health-minded cooking class on Saturday from 2:30 to 4, which includes recipes and tips for creating lighter versions of holiday classics. Reservations are $65, and include wine pairings.
Treme cookbook “eat and greet”: Get a taste of the Big Easy on Saturday and meet Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans. Bayou Bakery hosts a party with Elie from 5:30 to 7:30, where you’ll find copies of the cookbook available to purchase ($30) alongside cocktails, food specials, and live music.
Pre-holiday dinner: Get in the festive spirit (without the immediate holiday stress) at Sonoma on Saturday, which serves a special three-course menu with an amuse and optional wine pairings ($70). Guests can also enter to win a free wine flight with the meal.
Santa Brunch: Take the kids to the Kennedy Center on Sunday for the annual Brunch with Santa at the Roof Terrace Restaurant. The afternoon includes a breakfast buffet, a gratis mimosa for adults, and photos with the North Pole’s main man for kids ($45 adults; $20 children).
Bourbon Steak’s fifth anniversary: The big ticket event next week falls on Monday, so you’ll want to plan ahead. Bourbon Steak celebrates its fifth anniversary with a reunion dinner of past and present chefs, including owner Michael Mina, David Varley, Adam Sobel, and more. A cocktail reception starts at 7, followed by a six-course meal with optional pairings ($165, or $250 with wine). Call 202-944-9173 or email BourbonSteak.WAS@fourseasons.com for reservations.