Here are some food-related events going on around town this week:
Graffiato hosts an industry night the first Monday of each month, when chef Mike Isabella invites guest chefs to take over the kitchen and guest mixologists to take over the bar. Tonight, the Italian restaurant experiences a Korean invasion from chef Jonah Kim of Baltimore’s Pabu; Louisville chef Ed Lee, who competed in a different season of Top Chef from Isabella; and Danny and Yesoon Lee of Mandu. The guest chefs will serve complimentary late-night snacks from 10 PM-1 AM at the first-floor pizza bar for a $10 cash-only charge at the door, half of which is donated to charity. Drink specials will also be available (202-289-3600).
Bar TNT kicks off a monthly spirits spotlight starting with Scotch. David Laird, brand ambassador of Scotland’s Balvenie Distillery, will conduct an informational tasting with Todd Thrasher that will include three handcrafted Scotches: Balvenie 12 Double Wood, Balvenie 14 Caribbean Cask and Balvenie 17 Double Wood. The event, which begins at 8 PM, costs $25. Email email@example.com to reserve a spot (703-920-0315).
Blue Duck Lounge at the Park Hyatt recently began a Tuesday-night wine and cheese pairing that features pours rarely offered by the glass and a new selection of fall cheeses. Wines like the 1984 Stag’s Leap “Cask 23” Cabernet Sauvignon from Napa Valley and the 2000 Pio Cesare Barolo from Piedmont will be available weekly from 5:30-11 PM for $30 a glass. Cheeses like Bay Blue by Chapel’s Country Creamery in Easton, MD, will be available for $4 an ounce and served on a cheese board with quince jam, dried fruits, flatbread and a small baguette (202-419-6755).
Blue Duck Tavern chef de cuisine John Melfi prepares a four-course chef's table dinner with Danny Haas of Tablas Creek Vineyard, a Paso Robles winery producing Rhône-style blends and varietal wine. The dinner, which starts at 7:30 PM, costs $125 per person plus tax and gratuity (202-419-6755).
G by Mike Isabella hosts a four-course white truffle dinner with wine pairing throughout the evening for $150 per person including tax and gratuity. Courses may include warm lobster with Alba white truffles, chestnuts, honeycrisp apples and celery or a duck-egg raviolo with white truffles and and a brown-butter emulsion. Reservations can be made here. The restaurant requests that dietary restrictions are communicated before the dinner (202-234-5015).
Vinoteca hosts a launch party for Copper Fox Distillery’s first gin product, VirGin, from 6-8 PM. The Virginia distillery’s owner, Rick Wasmund, will be on hand to pour complimentary tastes of the new gin while Vinoteca mixologist Horus Alvarez serves four classic gin cocktails, including an Aviation and a Gin Rickey - all priced at $7 for the evening. Copper Fox is based in Sperryville and has made a name for itself since 2005 with its small-batch Wasmund's Single Malt Whisky and Copper Fox Rye Whisky (202- 332-9463).
RANGE chef Bryan Voltaggio collaborates with several local chefs and author Hank Shaw to offer a five-course dinner inspired by Shaw’s new book, “Duck, Duck, Goose.” The duck-focused menu was created by Voltaggio, Liam LaCivita of Liberty Tavern, Erik Bruner-Yang of Toki Underground and Maketto, Spike Gjerde of Woodberry Kitchen, Graeme Ritchie of VOLT and Matt Hill and Johnny Miele of RANGE. Limited seatings for 5:30 PM, 7:30 PM and 9:30 PM will cost $100 per person including tax and gratuity; wine pairings cost an additional $45. Tickets can be purchased here (202-803-8016).