The Week in Food Events: Edible Fest, Truckeroo, and Pop-Up Chefs at Graffiato and Boundary Road

Plus a mead dinner at Doi Moi.

Truckeroo returns to the Bullpen on Friday with street eats and cold beers. Photograph by Kyle Gustafson.

Guest chefs: Graffiato’s monthly Industry Takeover Night goes down on Monday at 10. The roster of visiting chefs cooking up complimentary bites includes Mike Friedman of the Red Hen and David Varley of Seattle’s RN74. A $10 door charge benefits Live to Fight.

Need for mead: Explore the world of modern mead at Doi Moi, which hosts a four-course dinner on Tuesday with Brad Dahlholfer, founder of B. Nektar Meadery. Reservations are $60 per person, and can be made by calling the restaurant.

Cuban night: Learn about drinks from Old Havana at Cuba Libre, which hosts a rum, mojito, and ceviche class on Tuesday and Wednesday at 6:30. The evening includes a cocktail workshop with James Beard Award-winning chef Guillermo Pernot, plus plenty of tasting. Tickets ($59) are available online. 

Fuel your brain: Author Neal Barnard speaks about his book, Power Foods For the Brain, on Tuesday at Whole Foods Market in Tenleytown. Topics include what you should be eating to strengthen your diet, and strategies for changing your consumption to reduce the risk of Alzheimer’s disease. The event is free and runs from 6:30 to 7:30 PM.

Plenty of Pinot: Sip Oregon Pinot Noir during a wine dinner at Range on Tuesday, starting at 7. The evening features a number of bottles selected by master sommelier Keith Goldston. Fill up on regionally sourced cuisine including grilled octopus, Hudson Valley duck breast, and pastry chef Johnny Miele’s chocolate semifreddo. Reservations ($150) are available by calling the restaurant.

Seafood feast: We The Eaters throws a sustainable seafood dinner at Cedar on Thursday at 6. The evening includes a cash-bar cocktail hour with passed hors d’oeuvres, a three-course dinner, and discussions of sustainability and sourcing from chef Aaron McCloud and other seafood purveyors. Tickets are $85.

Perfectly paired: Ballston’s Big Buns partners with DC Brau for a collaborative dinner on Thursday from 8:15 to 10:15. Each of the five courses, such as tater tots with Sriracha mayo and a lamb burger with andouille sausage, pickles, and curry sauce, is paired with a “generous pour” of beer. Tickets ($42) include tax and gratuity. 

Truck fest: The monthly food truck gathering Truckeroo returns to the Bullpen on Friday from 11 to 11. A number of vendors, including the always-popular Captain Cookie, TaKorean, and BBQ Bus, will be in attendance, and you can sip cold beers from the bar. Admission is free. 

Summer treat: Take a weekend day trip to Orange, Virginia, for Edible Fest on Saturday. Chefs and local markets sell food and drinks highlighting central Virginia’s role in the farm-to-table movement. Forrest Pritchard, the author of Gaining Ground, A Story of Farmers’ Markets, Local Food and Saving the Family Farm, will speak at the festival. Tickets ($7) are available online.

Beer dinner: Chef Geoff’s Foxhall Road location hosts a Schlafly beer dinner on Saturday at 7. Cofounder Tom Schlafly will discuss the brews, each paired with a dish in the six-course meal. Tickets ($59) are available online.

Brewery tour: Join chef Kyle Bailey and beer director Greg Engert on Saturday at 4 for a tour of Bluejacket, followed by a four-course dinner and beer tasting at the Arsenal. For those looking to simply see the brewing operations, short tours are also available. Tickets ($99) for the full experience are available online.

Sunday surprise: Typically you’ll find Erik Bruner-Yang in the kitchen at Toki Underground, but he’s cooking at Boundary Road on Sunday night as part of a new guest chef series. Each Sunday in August the guest toque will prepare whatever dishes he or she wants for the late-night menu, and also pick a movie for guests to watch on the big screen.

Find Anna Spiegel on Twitter at @annaspiegs.

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.