Deals & Events
On Tap This Week: Graffiato Serves Fernet Snow ConesBy Rina Rapuano
March 3, 2014
Blue Duck Tavern partners with Newton Vineyard of Napa Valley to present a four-course chef’s table dinner created by executive chef Sebastien Archambault and chef de cuisine Daniel Singhofen. Ellen Flora, senior ambassador for Newton Vineyard, will be on hand to talk about the winery’s sustainable farming and viticulture. The dinner takes place at 7 PM Wednesday and costs $140 per person, plus tax and gratuity. Reservations can be made by calling 202-419-6755 or emailing firstname.lastname@example.org.
Poste Modern Brasserie hosts Virginia’s Devil’s Backbone Brewing Co. for a six-course beer dinner Thursday, with a reception starting at 6:30 PM and dinner starting at 7:30 PM. The menu will include rabbit and foie gras terrine en croute; five-spice-dusted pork loin with plum sauce; and a cinnamon crème caramel, all paired with beers selected by head brewer April Anderson. Tickets cost $75 (all inclusive) and reservations can be made by calling 202-783-6060.
Farmers Fishers Bakers hosts Artini Feature Night from 5-10 PM Wednesday, featuring a cocktail is called Delancey Street featuring Cody Road Rye Whiskey, Few Gin, Koloa Dark Rum and Cherry Kirsch Rum garnished with an orange rind. Inspiration for the cocktail came from the painting “Life on the East Side” by Jerome Myers.
Bourbon in Adams Morgan holds a tasting of rare Vermont ales otherwise unavailable in the Mid-Atlantic. A $35 ticket includes brews like a 16-ounce can of The Alchemist's Heady Topper; a 12-ounce bottle from Long Trail’s new line of Vermont-only IPAs; and a choice of two 4-ounce tastes from four Hill Farmstead ales. The event takes place Tuesday from 7-11 PM. Tickets can be purchased here.
Graffiato is going ahead with its Industry Takeover Night tonight, with guest chefs Edd Witt of The Partisan, William Morris of Vermilion and Andrew Markert of Beuchert's Saloon - who were featured with chef-owner Mike Isabella in Eat Ink, a new cookbook of tattooed chefs. In an effort to embrace (or give the finger to?) Mother Nature and her snowy tricks, they will be serving $5 Fernet snow cones at the bar in addition to the regular takeover-night specials.