This Weekend: Holiday Classes and Hot SauceBy Rina Rapuano | November 15, 2013 By Rina Rapuano | November 15, 2013
Still wondering what to do this weekend? Here are a few things that might pique your interest - and your taste buds:
City Blossoms hosts a bluegrass and BBQ launch party for Flying Fish Pepper Hot Sauce from 2-5 PM at Dacha Beer Garden (1600 Seventh St. NW, 202-524-8790). Roast-pork sandwiches by Red Apron Butchery ($5), beer, cider and hot sauce ($5) will be available for purchase with cash only, and a portion of every beer and cider sold will go toward supporting City Blossoms.
Chef Wes Morton runs a mini Thanksgiving Boot Camp and dinner at Art & Soul (415 New Jersey Ave. NW; 202-393-7777) from 7-9:30 PM, when participants will learn how to craft the perfect Thanksgiving menu. Dinner begins with interactive demos and moves into a family-style supper with drink pairings and live music. Tickets cost $65 and are available for purchase here.
Chef Carmine Marzano shares his tips for an Italian-style Thanksgiving from 11 AM-2 PM at Osteria Marzano (6361 Walker Lane, Suite 140, Metro Park VI; 703-313-9700). Dishes will include mixed-mushroom bruschetta, butternut squash ravioli with butter-sage sauce, stuffed capon and wine-poached pears. Lunch and Champagne are included in the $85 price per person. Email email@example.com to reserve a spot.
The second annual Brew & Bourbon Classic will be held at Laurel Park (198 Laurel Race Track Rd., Laurel, MD) from noon to 5 PM. More than 60 spirits and brews are to be offered, along with such food-truck fare as Red Hook Lobster Pound, DC Slices and Chick-fil-A. There will also be live music and thoroughbred horse racing. Tickets cost $45 at the door (198 Laurel Race Track Rd., Laurel, MD; 301-725-0400).
Trummer's on Main and Virginia winery Early Mountain Vineyards host a five-course harvest dinner featuring Virginia meats, produce and wines. The dinner starts at 5 PM and costs $64 per person, not including tax or tip, and an additional $44 per person for wine pairings. Dishes will include pumpkin bisque with housemade Chèvre; chicken and Virginia oyster fricassee; and gnocchi with turnips and Cognac. Reservations can be made by calling the restaurant (7134 Main St., Clifton, VA; 703-266-1623).