FOOD IN THE CITY: Smart Growth America hosts a reception and panel discussion about the intersection of smart-growth development and Washington’s growing food community. 6-8 p.m. Free; registration required. Union Market, 1309 Fifth St. NE.

TEQUILA AND MEZCAL FESTIVAL: Tastings from 4 to 6 p.m., followed by dinner at 8 p.m. Repeats June 26 and June 27. $10 for the tastings; $90 for the dinners, not including tax and gratuity. Oyamel Cocina Mexicana, 401 Seventh St. NW. 202-628-1005.

WASHINGTON POST COOKBOOK PANEL: To mark the release of “The Washington Post Cookbook: Readers’ Favorite Recipes,” Daniel Zwerdling of NPR moderates a discussion with former Post food critic and Food editor Phyllis Richman; deputy Food editor Bonnie S. Benwick; Food editor Joe Yonan; food critic Tom Sietsema; and staff writer Tim Carman. A book signing, informal wine tasting and mini “Taste of Barracks Row” follows. 7 p.m. Free; reservations required. Hill Center at the Old Naval Hospital, 921 Pennsylvania Ave. SE. 202-549-4172.


WINE TASTING: Featuring summer wines. 7 p.m. Free. One More Page Books, 2200 N. Westmoreland St., No. 101, Arlington. 703-300-9746.


BIG BEACH BLANKET WINE BASH: Picnic-inspired and 20 wines. 1-4 p.m. $25. EatBar, 2761 Washington Blvd., Arlington. 703-778-9951. tallulaeatbar.ticketleap. com/2013-beach-bash.

CLIFTON WINE FESTIVAL: Virginia wines, crafts, food and live music. 11 a.m.-6 p.m. $25 ($22 in advance); $15 designated drivers ($12 in advance); $5 children 5-15 ($2 in advance). Children’s Park, Clifton.

COMPOSTING WORKSHOP: Kristin Brower of the Neighborhood Farm Initiative teaches a class on vermicomposting, or using worms to compost kitchen scraps. 10-11 a.m. $10. Tudor Place, 1644 31st St. NW. 202-965-0400.

GARDEN OPEN HOUSES: The Arlington Food Assistance Center’s Plot Against Hunger program hosts open houses at seven Arlington vegetable gardens. 9 a.m.-noon. Free. 703-845-8486.

PARK HYATT MASTERS OF FOOD & WINE: Tour and tasting at Port City Brewing, with dishes from Park Hyatt Washington and Blue Duck Tavern executive chef Sebastien Archambault. Noon-2 p.m. $55, including tax and gratuity. Port City Brewing, 3950 Wheeler Ave., Alexandria. 202-419-6768.

WINE FESTIVAL: The Vine Rewind festival features 19 Linganore wines. Noon-6 p.m.; Sunday, noon-6 p.m. $20; designated drivers $15. Linganore Winecellars, 13601 Glissans Mill Rd., Mount Airy. 410-795-6432.


DINE-N-DASH: Fundraiser for World Central Kitchen consists of a self-guided walking tour of Penn Quarter with sample plates and cocktails at Azur, Jaleo, Oyamel, Poste, Proof and Zaytinya. 6-10 p.m. $150.

WINE DINNER: Four courses with wines from the Alsace region of France. 6:30 p.m. $85, not including tax and gratuity; $60 without wine. Bastille, 1201 N. Royal St., Alexandria. 703-519-3776.



SLOW FOOD HAPPY HOUR: Local food producers offer samples and discuss their items with customers. 7-9 p.m. Free, Glen’s Garden Market, 2001 S St. NW.


CHEESE CLASS: Four cheeses paired with four beers suited for summer. 7 p.m. $49. Righteous Cheese, Union Market, 1309 Fifth St. NE. 202-716-3320.

CHILDREN’S COOKING CLASS: The three-part series aimed at ages 9 to 14 teaches children about where food comes from and several fundamental recipes. Parents must attend and will be served light snacks on the patio. 11 a.m. Class continues July 13 and Aug. 17. $180 for the series. Patowmack Farm, 42461 Lovettsville Rd., Lovettsville. 540-822-9017.

WINE DINNER: Five courses featuring the Winery at La Grange. 6:30 p.m. $69, including tax and gratuity. Union Street Public House, 121 S. Union St., Alexandria. 703-548-1785.

WINE DINNER: French menu paired with rosés from the Loire Valley, Provence and the Rhone. 6:30 p.m. $75, not including tax and gratuity. Cork Market and Tasting Room, 1805 14th St. NW. 202-265-2674.


WINE DINNER: Five courses featuring wines from Ken Forrester Vineyards. 7 p.m. $200, not including tax and gratuity. Restaurant Eve, 110 S. Pitt St., Alexandria. 703-706-0450.


RECIPE CLASS: Washington Post deputy Food editor Bonnie S. Benwick and Red Hen executive chef Michael Friedman teach a class on developing, writing and testing recipes. Noon-2 p.m. $79, including tax, gratuity, lunch and a copy of “The Washington Post Cookbook: Readers’ Favorite Recipes.” Red Hen, 1822 First St. NW. restaurants/the-red-hen-dc/ restaurant_offers/187.

Becky Krystal

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