Food

The Week in Food Events: Goats and Grenache Dinner at Poste, Hot Cocktails at Trummer’s

Plus Black Squirrel kills New Year’s resolutions with a pork belly-mac-and-cheese burger.
The Week in Food Events: Goats and Grenache Dinner at Poste, Hot Cocktails at Trummer’s
Stop by Trummer's for a hot cocktail tasting, including this rum cocoa with candy cane foam. Photograph courtesy of Trummer's on Main.

Goats and wine: Poste chef Kyoo Eom whips up a series of goat dishes on Tuesday to pair with wines during a Goats and Grenache dinner at 7. The meal includes goat carpaccio, pappardelle with braised goat shoulder, roasted goat leg, and more, all paired with Grenache wines. Reservations are booked by phone, and the meal is $68 per person.

Shopping and bubbles: Slate Wine Bar hosts a sparkling wine tasting alongside a jewelry showcase on Wednesday from 6 to 9. Try two kinds of premium bubbly for $10 while browsing baubles from designer Tatjana Djordevic.

Hot drink tasting: Warm up at Trummer’s on Main on Thursday with a hot cocktail tasting, starting at 6. Guests can taste all the new warm, boozy drinks on the menu in front of the fire for $35, such as rum-spiked Valrhona cocoa and hot sangria alongside savory snacks.

Dollah chowdah: Legal Sea Foods commemorates National Soup Month with $1 cups of classic New England clam chowder on Thursday. Drop by any local branch for the deal, limited to one per person with the purchase of an entree.

Thai pop-up: Chef Mackenzie Kitburi prepares a pop-up Thai meal inspired by her aunt’s cooking on Friday at DC food incubator Mess Hall. Limited tickets remain for three, six, and nine-course options ($45 to $90), with beer and wine available à la carte. Seatings are staggered from 6:30 to 8:30.

Just say no: The Black Squirrel reminds us that 35 percent of New Year’s resolutions are broken by February, and is speeding that process along at a beer- and food-filled party on Friday. Bell’s Brewing takes over ten taps, while the kitchen whips up a diet-busting burger topped with bacon, pork belly, and mac and cheese. The party starts at 5 and goes all night, with happy hour from 5 to 7.

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Anna Spiegel
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.