Washington Post food calendar

MARCH 21

BOOK SIGNING: Joanne Fluke signs copies of her new book, “Red Velvet Cupcake Murder.” Red Velvet cupcakes baked by the author will be served. 4-7 p.m. Free. Salt & Pepper Books, 125 Mill St. #6, Occoquan. 703-491-4411. www.saltandpepperbooks.com.

BOOK SIGNING AND WINE TASTING: Jancis Robinson discusses the new book she co-wrote with Linda Murphy, “American Wine: The Ultimate Companion to the Wines and Wineries of the United States,” with Washington Post wine columnist Dave McIntyre. The event includes a book signing and tasting of wines from around the country. 6:45-8 p.m. $75. National Museum of Natural History, Baird Auditorium, 10th Street and Constitution Avenue NW. 202-633-3030. smithsonianassociates.org.

COOKING CLASS: Students cook dishes for a spring brunch. 6:30-8:30 p.m. $65. Butterfly Gourmet, 148 N. 21st St., Purcellville. 540-441-7094.

COOKING DEMONSTRATION: Gardening specialist Adrienne Cook and nutritionist Danielle Cook Navidi share ideas for how to use asparagus and rhubarb. Noon-1:30 p.m. Free. U.S. Botanic Garden, 100 Maryland Ave. SW. 202-225-8333. www.usbg.gov.

HISTORY & HOPS: Featuring samples from Lost Rhino Brewing and guided tours of the house. Proceeds to benefit the museum. 6:30 a.m.-8:30 p.m. $30. Heurich House Museum, 1307 New Hampshire Ave. NW. 202-429-1894. historyandhopsdcbrau.eventbrite.
com
.

WINE CLASS: Participants taste ruby, vintage and tawny ports along with Madeira. Light appetizers. 7 p.m. $45. Chain Bridge Cellars, 1351 Chain Bridge Rd., McLean. 703-356-6500. www.
chainbridgecellars.com
.

MARCH 22

WINE DINNER: Locally sourced foods are paired with Virginia wines. 7 p.m. $120, not including tax and gratuity. Girasole, 4224 Loudoun Ave., The Plains. 540-253-5501. www.girasole-panino.com.

MARCH 23

A TASTE OF ARGENTINA: Attendees sample Argentine cuisine, including empanadas, facturas and alfajores. 2:30 p.m. $45, including tax and gratuity. Tango Pastry, 6100 Richmond Hwy., Alexandria. 202-633-4795. www.aiwf.org/dc.

COOKING CLASS: Chefs Stephen Sands and Marilena Leavitt prepare an Italian-style dinner party of several courses accompanied by regional Italian wines. 7 p.m. $80. Culinaria Cooking School, 110 Pleasant St. NW, Vienna. 703-865-7920. www.
culinariacookingschool.com
.

PARK HYATT MASTERS OF FOOD AND WINE: Pastry chef Peter Brett and chocolatier Zoe Tsoukatos of Zoe’s Chocolate in Frederick host a cooking class using cherries and chocolate. 3-5 p.m. $55, including tax and gratuity. Park Hyatt Washington, 24th and M streets NW. 202-419-6768. www.mastersfoodandwine.com.

TEA WITH THE EASTER BUNNY: Tea, snacks, visits with the Easter Bunny and a family scavenger hunt. 1 p.m. Children $20; adults $25. Tudor Place, 1644 31st St. NW. 202-965-0400. www.tudorplace.org.

WINE BLENDING: Participants learn the secrets of making a wine blend and help create the next Vintner’s Reserve. 1-3 p.m. $40. Doukenie Winery, 14727 Mountain Rd., Purcellville. 540-668-6464. www.doukeniewinery.com.

MARCH 24

COOKING CLASS: Brunch dishes include eggs, maple sausage, sweet potato hash and cocktails. 1:30 p.m. The class repeats March 31 at 10 a.m. and 1:30 p.m. $59. Living Social, 918 F St. NW. 202-695-8938. livingsoci.al/XjIll3.

CUPCAKE WALKING TOUR: A walking tour of Georgetown includes stops at Baked & Wired, Georgetown Cupcake and Sprinkles. 10 a.m. $20, includes a cupcake at each shop. Dumbarton House, 2715 Q St. NW. 202-337-2288. www.
dumbartonhouse.org
.

MARCH 25

WINE DINNER: Five courses with wines from the “right bank” of the Bordeaux region. 6:30 p.m. $95, not including tax and gratuity; $60 without wines. Bastille, 1201 N. Royal St., Alexandria. 703-519-3776. www.
bastillerestaurant.com
.

MARCH 26

BEER DINNER: Sushi paired with six beers from Devils Backbone Brewing. 7-9 p.m. $44, including tax and gratuity. Farmers Fishers Bakers, 3000 K St. NW. 202-298-8783. www.
farmersfishersbakers.com
.

CHEESE TASTING: Tasting and classroom-style presentation on cheese and cheesemaking with a focus on artisan producers from Wisconsin, followed by artisan cheese hors d’oeuvres with wine pairing. 11 a.m.-1:30 p.m. $10. Stratford University, 14349 Gideon Dr., Woodbridge. 202-277-8307. www.stratford.edu/content-pages/pages/fine-dining.

SPRING TEA AND CHOCOLATE WORKSHOP: Children learn the basics of chocolate making and tea etiquette and create their own chocolate eggs to take home. 1-2:30 p.m. The session repeats March 27, 1-2:30 p.m., and April 3, 1-2:30 p.m. Children $25; adults $10. Tudor Place, 1644 31st St. NW. 202-965-0400. www.tudorplace.org.

SPIRITS TASTING Craft spirits paired with sliders from Cashion’s Eat Place. 7-8:30 p.m. $35. A.M. Wine Shoppe, 2122 18th St. NW. 202-506-2248. amwineshoppe.com.

WINE DINNER: Featuring Tres Sabores Winery and Calder Wine. 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 27

BEER DINNER: Featuring beers from Anchor Brewing. 7 p.m. $55, including tax but not gratuity. Mayfair & Pine, 2218 Wisconsin Ave. NW. www.tastedc.com.

WINE DINNER: Four courses with EIEO wines. 6:30 p.m. $105 per person, not including tax and gratuity. Addie’s Restaurant, 11120 Rockville Pike, Rockville. 301-881-0081. www.
addiesrestaurant.com
.

MARCH 28

FESTIVAL DE CANS: The event explores the evolution of beer advertising and the craft industry’s impact. Breweries have submitted a commercial or short film that will be screened with vintage beer commercials. 8 p.m. $25. 9:30 Club, 815 V St. NW. 202-265-0930. www.930.com.

WINE CLASS: Importer Danny Haas presents the 2011 vintage of Premier and Grand Cru Chablis of Dom Louis Michel. Light appetizers. 7 p.m. $45. Chain Bridge Cellars, 1351 Chain Bridge Rd., McLean. 703-356-6500. www.
chainbridgecellars.com
.

— 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.

To find more calendar items, go to www.washingtonpost.com/gog/dc-events.html and click on “Food Events” at the bottom of the page.

More food content

Show more
 
Read what others are saying

    Dealing with spring weeds

    A year to replant the rosemary