Stocking Your Italian Pantry: A Guide to the Best Ingredients The key to delicious Italian cooking isn’t a generations-old family secret: It’s simply starting with the highest-quality ingredients you can find. After an informative afternoon with a pair of experts in Italian specialty foods, you’ll be ready to step away from generic offerings on supermarket shelves to fill your basket with cheese, pasta, vinegar, and preserves that reflect the rich heritage of centuries of artisans. Saturday, February 23, 2019 - 1:00 p.m.
Chesapeake Cuisine: Nourishing a Healthier Bay Baltimore-based chef John Shields guides home cooks in preparing dishes in the Chesapeake tradition that are tasty and healthy—and support the regional food industry’s efforts to protect the Bay. Monday, February 25, 2019 - 6:45 p.m.
Sapporo-Style Ramen: A Regional Rage Japanese foodies take their ramen— which boasts more than 30 regional variations— very seriously. The team behind D.C.’s popular Bantam King, Daikaya, and Haikan restaurants explore the essentials of Sapporo-style ramen, how they prepare it, and how best to enjoy it. Then, get a taste of your own when you sit down for lunch at Haikan. Saturday, March 9, 2019 - 10:00 a.m.
Mixing Cocktails With Panache: Drinks From the Bar at Quill Katie Dandridge and Kevin Parisi, cocktail experts from Quill, the lounge at Washington’s Jefferson Hotel, lead a hands-on class (and tasting) for amateur mixologists who want to learn how to shake things up at home. Saturday, March 23, 2019 - 3:00 p.m.
Mixing Cocktails With Panache: Drinks From the Bar at Quill Katie Dandridge and Kevin Parisi, cocktail experts from Quill, the lounge at Washington’s Jefferson Hotel, lead a hands-on class (and tasting) for amateur mixologists who want to learn how to shake things up at home. Saturday, March 30, 2019 - 3:00 p.m.
A Toast to the Rat Pack Author and cocktail expert Philip Green celebrates the spirit—and the favorite spirits—of Frank Sinatra, Sammy Davis, Dean Martin, Joey Bishop, and other members of the swingin’, high-living clan who came to symbolize ’60s-style cool onstage and off. Wednesday, April 3, 2019 - 6:45 p.m.
Capital Cheers: A DC Brew Tour Washington has always been a thirsty town, with a brewing tradition stretching back centuries. Spend a day tracing its past and sampling its present as local historian Garrett Peck leads a bus tour of brew-related sites. Friday, April 12, 2019 - 10:00 a.m. to 6:00 p.m.
How To Set the Italian Table Pull up a chair as food writer Elizabeth Minchilli and cookbook author Domenica Marchetti serve up a lively discussion about what goes into an Italian meal. They consider the country’s many food-focused traditions, as well as the way they are celebrated every day at the table. Thursday, April 25, 2019 - 6:45 p.m.
Pizza-Making in the Neapolitan Tradition In a one-day workshop at Pizza University, chef Felice Colucci guides you through the steps and secrets of making Neapolitan-style pizza from scratch. Graduate with tips on making the pie at home. Friday, April 26, 2019 - 6:00 p.m.
Pizza-Making in the Neapolitan Tradition In a one-day workshop at Pizza University, chef Felice Colucci guides you through the steps and secrets of making Neapolitan-style pizza from scratch. Graduate with tips on making the pie at home. Saturday, April 27, 2019 - 1:00 p.m.
Thomas Jefferson and Madeira: A History and Tasting Thomas Jefferson was among the most notable aficionados of Madeira, the fortified Portuguese wine that at one time was the most popular potable throughout the British Empire. At his namesake hotel in downtown Washington, learn about the Founding Father’s connection to the drink, and enjoy a guided tasting of fine Madeiras. Saturday, April 27, 2019 - 1:00 p.m.
DC’s Kwame Onwuachi: Notes From a Young Black Chef Drawing on his new memoir, the executive chef of Kith and Kin shares the remarkable story of his culinary coming-of-age: one about the intersection of food, fame, and race. Wednesday, May 1, 2019 - 6:45 p.m.
