- Bread for the table
- Banchan (Korean "gifts for the table," samples of items like potato salad, macaroni salad, spinach with sesame, plantains, sweet & sour pickles, etc)
- One entree (from roughly 10 choices)
- One dessert (from 4 selections)
Also, guests will have the option of a $35 Prix Fixe brunch which includes all of the above, plus bottomless selection of brunch drinks (Mimosa Tradicional, Masa Mimosa, Lychee Bellini, Bloody Mary and Bacon Bloody Mary). (ongoing)
Join Think Local First as they wrap up Eat Local First week with the second annual Farm-To-Street Party. On Saturday from 1 to 7 pm at 1300 V Street NW, a $15 ticket, which includes (4) $2.50 food and drink tickets, will give you access to over 40 vendors, 20 chef demonstrations, four bands and two local breweries. Tickets can be purchased at eatlocalfirstdc2012.
Beer Dinner: With exclusive tastings, an exciting spread of beer-centric foods and the opportunity to chat up-close and personally with beer gurus in the intimate surroundings of a two-story wine library, Food, Wine and Co. is excited to introduce the new "Beer Talk" series. The Bethesda hotspot kicks off the first in a series of monthly Beer Talks with the award-winning Fort Collins, Colorado brewery, Oskar Blues, on Tuesday, July 24th from 8-10pm with a unique opportunity to meet with Oskar Blues Brewery's Matt Zrebeic and taste a spread of exclusive beers.
Anchor Brewing Company Beer Dinner-In celebration of Mark Carpenter's 40th anniversary as brewmaster, The Hamilton will host a special four course tasting menu created by The Hamilton Executive Chef, Sal Ferro. The dinner will be held on Friday, July 27th, 2012 at 6:30 pm in the Loft Dining Room of The Hamilton. Tickets are $60 per person all inclusive and may be purchased online at www.thehamiltondc.com.
Chef/Owner Jamie Leeds of Hank’s Oyster Bar and Lounge is excited to host her first annual Hula Hank’s Luau on Saturday, August 4th. Priced at $75 per person, guests will enjoy unlimited grilled oysters, shrimp, three whole roasted suckling pigs (each weighing twenty-five pounds), and a variety of sides. Additionally, Mikala Brennan from the Hula Girl Truck (www.hulagirltruck.com) will be serving chicken skewers and a pineapple upside-down cake from the truck parked directly outside the restaurant on Q Street, NW. Guests will receive an honorary tiki mug to take home, as well as six drink tickets, which can be redeemed for tiki-themed libations. Standouts include the Maitai, a blend of several different rums, Orange Curacao, house made orgeat syrup, and fresh lime juice; the Hawaii to Martinique, a blend of Rhum Agricole, passion fruit syrup and fresh lime juice; the Hank’s Reef, a blend of rums, Averell Damson Gin, house made grenadine, and fresh citrus juices, and the Scorpion Bowl, made with a blend of citrus juices, house made orgeat syrup, rum, and brandy. The Hank’s Reef and the Scorpion Bowl can serve up to four people. A selection of beer will also be available. Tickets are on sale at http://4bt.in/N2hSlP
Photo by Bart Kendrick
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