Poste chef Robert Weland

Photo: Len DePas

Celebrate the last days of summer in Poste’s courtyard on September 17, when chef Robert Weland will roast and serve a suckling pig, a baby lamb and a young goat, each paired up with sides like mac ’n’ cheese, polenta and charred ramps. Rick Wasmund, founder of Copper Fox Distillery in Sperryville, VA, will be on hand to pour three locally produced whiskeys, selected to pair with each roast. In fact, to enhance the match-ups, the meat will be cooked over fruitwood aging chips that are used in the production of Wasmund’s whiskey (6:30 PM; $45 per person; reserve at 202-449-7062; rain date is September 24). Note that guests will be able to order a whole animal, fowl or fish to be roasted outdoors through the fall, weather permitting.