BEER DINNER: Five courses paired with DC Brau beers. 8:15-10:15 p.m. Big Buns, 4401 Wilson Blvd., Arlington. $40, including tax and gratuity. 703-276-3032. eatbigbuns.com.
COOKING CLASS: How to make and cook different pastas and sauces. 2-4 p.m. The class repeats Jan. 16, 23 and 30. $45. Salamander Resort and Spa, 500 N. Pendleton St., Middleburg. 540-687-3600. www.salamanderresort.com.
WINE CLASS: Part of the “One Sip at a Time” series. Students taste six white wines and learn tricks for smelling, tasting and describing them. 7:15 p.m. $25. Chain Bridge Cellars, 1351 Chain Bridge Rd., McLean. 703-356-6500. www.chainbridgecellars.com.
COOKING CLASS: How to butcher and cook with game. 2-4 p.m. The class repeats Jan. 17, 24 and 31. $50. Salamander Resort and Spa, 500 N. Pendleton St., Middleburg. 540-687-3600. www.salamanderresort.com.
LUNCHEON AND LECTURE: As part of the Washington Winter Show, authors Matt and Ted Lee (“The Lee Bros. Charleston Kitchen”) talk about the history and evolution of Southern cuisine. 10:30 a.m. $135, including a catalogue and admission to the show. Katzen Arts Center, 4400 Massachusetts Ave. NW. 202-248-7159. washingtonwintershow.com.
BEER DINNER: Four-course meal paired with beers from the Pacific Northwest. 7 p.m. $70, including tax and gratuity. Art and Soul, 415 New Jersey Ave. NW. 202-393-7777. www.artandsouldc.com.
COOKING CLASS: How to make candy, including chocolate truffles and caramels. 11 a.m.-1 p.m. The class repeats Jan. 18 and 25. $45; $20 for children. Salamander Resort and Spa, 500 N. Pendleton St., Middleburg. 540-687-3600. www.salamanderresort.com.
COOKING CLASS: Students learn how to make vegetarian Indian dishes. 10 a.m.-noon. $40 for Vienna residents; $50 for non-residents. Vienna Community Center, 120 Cherry St. SE, Vienna. 703-255-6360. www.viennava.gov.
TEA TASTING: Sampling of teas from Nepal with tea-infused snacks. 1-3 p.m. $30. Colvin Run Mill, 10017 Colvin Run Rd., Great Falls. 703-759-2771. greatfallsteagarden.com.
COFFEE TASTING: Flight of four coffees, including two Geisha varieties. 10 a.m., 11 a.m. and noon. $10. Zeke’s Coffee, 2300 Rhode Island Ave NE. 202-733-2646. www.zekescoffeedc.com.
COOKING CLASS: Featuring one-pot winter soups and stews. 10 a.m.-1 p.m. $55; $100 for two people. 9302 Hallston Ct., Fairfax Station. 703-643-2713. www.veggourmet.wordpress.com.
CULINARY HISTORY DISCUSSION: John DeFerrari talks about Washington’s historic seafood restaurants and their place in the city’s foodways. 2:30-4:30 p.m. Free. Bethesda-Chevy Chase Regional Services Center, 4805 Edgemoor Lane, Bethesda. 301-320-6979. chowdc.org.
HISTORICAL FICTION TEA PROGRAM: A program examining fictional stories and frauds and how they gained acceptance as historical fact. A traditional English tea follows. 1-3 p.m. $29. Green Spring Gardens, 4603 Green Spring Rd., Alexandria area. 703-941-7987. www.greenspring.org.
COOKING CLASS: Executive chef Anthony Lombardo of 1789 Restaurant teaches students how to make pasta and sauces. 7 p.m. $60. Hill Center at the Old Naval Hospital, 921 Pennsylvania Ave. SE. 571-384-8845. www.arcadiamembers.org.
WINE CLASS: Students taste seven vintages of Jean-Michel Guillon’s 1er Cru Champonnets. 7 p.m. $40. Chain Bridge Cellars, 1351 Chain Bridge Rd., McLean. 703-356-6500. www.chainbridgecellars.com.
COOKING CLASS: Using mushrooms in a variety of dishes. 5:30-7 p.m. The class repeats Jan. 22 and 29. $45. Salamander Resort and Spa, 500 N. Pendleton St., Middleburg. 540-687-3600. www.salamanderresort.com.
SIPS & SUPPERS: Hosted by José Andrés, Joan Nathan and Alice Waters, the Sips portion of the Sips & Suppers fundraiser for DC Central Kitchen and Martha’s Table features food and drinks from more than 35 participating chefs, mixologists and wineries. 7-10 p.m. $95. Newseum, 555 Pennsylvania Ave. NW. www.sipsandsuppers.org.
SIPS & SUPPERS: The Suppers portion of the Sips & Suppers fundraiser for DC Central Kitchen and Martha’s Table features dinners cooked by chefs from around the region and country in more than 30 area homes. 6 p.m. $600. www.sipsandsuppers.org.
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