MARCH 2
COOKING CLASS: Students learn to make three gluten-free and dairy-free desserts, including cinnamon apple pecan torte. 2-4 p.m. $5 suggested donation. Cooking & Company, 10579 Fairfax Blvd., Fairfax. 703-352-0331. www.cookingandcompany.com.
Correction:
An earlier version of this story incorrectly stated that the price of the March 10 cooking class with Carla Hall included a copy of Hall’s cookbook. The price only includes the class, lunch and wine. The error has been corrected below.
Washington Post food calendar
SLOW FOOD D.C. POTLUCK: Attendees should bring a dish, along with the recipe for possible inclusion in a Slow Food D.C. cookbook. 1:30-3 p.m. Free; $5 suggested donation. Friends Meeting of Washington, 2111 Florida Ave. NW. www.slowfooddc.org.
WINE DINNER: Six courses with Texas wines. 7:30-10:30 p.m. $70, including tax and gratuity. Mayfair & Pine, 2218 Wisconsin Ave. NW. www.tastedc.com.
MARCH 3
LES DAMES LUNCH: Cookbook author Monica Bhide and chef Sudhir Seth of Passage to India talk about the sacred foods of India via a buffet luncheon of 20 dishes, including a glass of wine. Sponsored by the Washington chapter of Les Dames d’Escoffier. 1 p.m. $55, including tax and gratuity. Passage to India, 4931 Cordell Ave., Bethesda. 202-973-2168. www.lesdamesdc.org.
NEW NORDIC CUISINE DEMONSTRATION: As part of Nordic Cool 2013, chefs Mads Refslund of Denmark, Morten Sohlberg of Norway and Ulrika Bengtsson of Sweden perform a cooking demonstration. Attendees can also watch on large screens in the Grand Foyer. 6 p.m. Free. Kennedy Center, Millennium Stage, 2700 F St. NW. 202-467-4600. www.kennedy-center.org.
VEGAN BRUNCH AND BOOK SIGNING: Kim O’Donnel signs copies of her cookbook “The Meat Lover’s Meatless Celebrations” during a buffet featuring dishes from the book. Chef Todd Gray and Ellen Kassoff Gray also sign copies of their forthcoming cookbook, “The New Jewish Table.” 11 a.m.-1 p.m. $25. Todd Gray’s Muse, Corcoran Gallery of Art, 500 17th St. NW. 202-639-1786. toddgraysmuse.com.
MARCH 4
WINE DINNER: A Spanish take on cassoulet paired with four Spanish wines. 7 p.m. $90, including tax, gratuity and parking. 2941 restaurant, 2941 Fairview Park Dr., Falls Church. 703-356-6500. www.chainbridgecellars.com.
MARCH 5
WINE DINNER: Featuring Patz & Hall. 6:30 p.m. $125, including tax and gratuity. Fairfax Hotel at Embassy Row, 2100 Massachusetts Ave. NW. 202-736-1453. www.capitalwinefestival.com.
WINE DINNER: Four courses featuring Tuscan cuisine paired with Casanova di Neri Brunello. 7 p.m. $100, including tax and gratuity. Cesco Osteria, 7401 Woodmont Ave., Bethesda. 301-654-8333. www.cesco-osteria.com.
MARCH 6
COOKING THE BOOKS:Todd Gray and Ellen Kassoff Gray discuss their book, “The New Jewish Table.” 7 p.m. $15. Sixth &I Historic Synagogue, 600 I St. NW. 202-408-3100. www.sixthandi.org.
MARCH 7
BEER DINNER: Four courses paired with beer from DC Brau. 7:30 p.m. $75, including tax and gratuity. 1905, 1905 Ninth St. NW. 202-332-1905. 1905dc.com.
COOKING CLASS: Students cook Irish dishes for St. Patrick’s Day. 6:30-8:30 p.m. $65. Butterfly Gourmet, 148 N. 21st St., Purcellville. 540-441-7094.
MARCH 9
CHILDREN’S COOKING CLASS: Kids learn how to make cookies. A portion of the proceeds goes to Food for Others. 3-4 p.m. $15, not including tax and gratuity. Wildfire, Tysons Galleria, 3rd floor, 1714 International Dr., McLean. 703-442-9110. www.wildfirerestaurant.com/mclean.
TEA TASTING: Teas are paired with cheeses from around the world. 1-3 p.m. $25. Colvin Run Mill, 10017 Colvin Run Rd., Great Falls. 703-759-2771. www.greatfallsteagarden.com.
MARCH 10
COOKING CLASS: Chef Carla Hall, co-host of ABC’s “The Chew,” demonstrates recipes from her book, “Cooking With Love,” and talks about about how her life has changed since being on “Top Chef.” Includes sparkling wine and a five-course buffet luncheon prepared from Hall’s recipes. Sponsored by the Washington chapter of Les Dames d’Escoffier. Noon-2 p.m. $85, including tax and gratuity. CulinAerie, 1131 14th St. NW. 202-973-2168. www.lesdamesdc.org.
CULINARY HISTORY DISCUSSION: Culinary historian Pat Reber talks about the ovens used to bake bread in the Capitol during the Civil War. 2:30-4:30 p.m. Free. Bethesda-Chevy Chase Regional Services Center, 4805 Edgemoor Lane, Bethesda. 301-320-6979. www.chowdc.org.
MARCH 12
WINE DINNER: Featuring Pio Cesare. 6:30 p.m. $125, including tax and gratuity. Fairfax Hotel at Embassy Row, 2100 Massachusetts Ave. NW. 202-736-1453. www.capitalwinefestival.com.
MARCH 13
COOKING THE BOOKS: Pati Jinich discusses her book, “Pati’s Mexican Table,” with Washington Post Food editor Joe Yonan. 7 p.m. $12. Sixth & I Historic Synagogue, 600 I St. NW. 202-408-3100. www.sixthandi.org.
— Becky Krystal
SEND NOTICES to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071, or e-mail food@washpost.com, 14 days in advance.
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