What’s Happening in Washington, DC: July 27, 2015
Washington, D.C. is becoming a center for beer and spirits production and local restaurants are celebrating by hosting tasting dinners that show each beverage’s versatility. In addition, expressive menus take advantage of the season’s best foodstuffs, and fascinating programs offer glimpses into our food history at one of the world’s greatest museums and research institutions: The Smithsonian. So get geeky, get jiggy, and go eat.
EatWell DC Hosts Fourth Annual Dining Out with the Dogs
On August 10, grab your pooch and head over to one of EatWell DC’s restaurants for their Fourth-Annual Dining Out With The Dogs. They’re hosting two happy hour specials, first from 5 to 7 p.m., and then again 10 to 11 p.m., and kids eat free until 6:30 p.m. And when you dine at Commissary, Grillfish, Logan Tavern, or The Pig the restaurant will all donate 15 percent of dinner sales to City Dogs Rescue, which works to rescue adoptable dogs in overcrowded and high-kill shelters throughout D.C. This event has raised more than $17,000 in its first three years and organizers hope to surpass a 2015 goal of $8,000. Nosh with Fido on the patio or adopt a furry new friend and definitely make reservations online; this is a popular event.
Firefly Launches 100 Mile Supper Series July 28
Firefly, a Kimpton Hotels & Restaurants property in Dupont Circle, will begin hosting a dinner series that showcases the local bounty from our region’s farms, breweries, wineries, and other food and drink producers. Known for his take on modern American fare, Maryland-born executive chef Matt Hagan has created a four-course menu that pays homage to the fruits of our region. Look for Olde Salts Rappahannock oysters, Northern Neck heirloom tomato salad, Roseda Farm’s Black Angus New York Strip with summer vegetables, and local peach hand pies. Beer pairings from 3 Stars Brewing Co. are to include citra lemon peel saison, peppercorn saison, and more. On Tuesday, July 28, the fun starts at 7 p.m. and tickets are $55 per person including tax and gratuity.
Jackson 20 Hosts Once in a Blue Moon Dinner
This Friday there will be a full moon in the heavens and to celebrate Jackson 20 is throwing a Once in a Blue Moon Party. Chef Brian McPherson is decking out the restaurant, hosting live music, and offering a special menu that includes small plates to share like pulled pork Bao buns, blue crab stuffed zucchini flowers, and Moon Pies. To drink, dip into the homemade moonshine in summer flavors like watermelon, strawberry and black pepper, and cantaloupe and honeydew. And if you’re in the mood for a juicy burger, the chef’s serving his newly launched late night cheeseburger menu available Fridays and Saturdays from 11 p.m. to 1 a.m.
Smithsonian Hosts Regular Friday Events to Celebrate Food
Food in the Garden
Each Friday, the Smithsonian examines cool things in American food with garden visits, tastings, talks, and tours and one of the most popular programs is Food in the Garden, which runs from August 20 to September 17. The program’s events are held in the Museum’s Victory Garden from 6 to 8 p.m. The first program in this series is entitled: Seeds of Innovation and it explores everything that’s old, new, and interesting about seeds, from heirlooms to biotech, saving seeds, and our food system. Tickets are $40 and include two drinks and tastes of fresh garden produce grown in the Victory Garden. Get the full schedule here, and join the conversation by tweeting #foodinthegarden.
Got food? If not, then try Food Fridays, a new weekly cooking demonstration series launched as part of the Smithsonian’s exceptional American Food History Project. Free to the public, Food Fridays “showcase a guest chef and a Smithsonian host preparing a recipe and talking about the history and traditions behind its ingredients, culinary techniques, and enjoyment.” The first session is this Friday, July 31, from 11 a.m. to 1 p.m., and guest chef William Bednar, from Restaurant Associates, will demonstrate foods that keep you cool when it’s hot and explore how to use summertime produce in cold dishes. Review the full schedule of demonstrations here.