Thursday, November 8, 2012

Upcoming Events: Union Market, DishCrawl and More!

Salt and Sundry’s Holiday Gift Pop-Up: This winter, food writer Amanda McClements will bring to life her passion for stylish entertaining in her new boutique, Salt and Sundry, at Union Market. This weekend, Salt and Sundry is hosting an exclusive holiday pop-up at Union Market to give savvy shoppers a preview of McClements’ Southern sensibility as it relates to the home, the table, and stylish entertaining. The pop-up will feature a selection of tableware, barware, linens, artisanal foods and one-of-a-kind vintage finds, beautifully curated by McClements. Don’t procrastinate this year. Start your holiday shopping this weekend! The pop-up will be open Friday, Nov. 9th from 11 a.m. to 8 p.m., Saturday, Nov. 10th from 11 a.m. to 6 p.m., and Sunday, Nov. 11th from 11 a.m. to 6 p.m. Union Market is located at 1309 5th St NE, Washington, DC 20002. For more information, visit and

El Centro D.F., located in the lively 14th street neighborhood at 1819 14th Street, NW, 20009, is serving up all-you-can-eat authentic Mexican brunch on Saturday and Sunday from 11 a.m. to 3 p.m.  Priced at $35 per person (tax and gratuity not included), guests can enjoy an endless selection from the entire brunch menu, with options such as Shrimp Ceviche with habanero citrus sauce and pico de gallo; Mexican French Toast and Huevos Divorciados, smothered in green and red sauce with chorizo and bean purée. Bottomless brunch drinks, such as the Michilada, Bloody Maria and choice of seasonal Aqua Fresca cocktails, complement the unlimited brunch offering.  The all-you-can-eat brunch menu must be ordered for the entire table, and all items are available a la carte priced between $5 and $12.95.
Nov. 11th- UNION MARKET- Blogger Burger Bash:  Foodie and the Beast will be doing a live remote show with John Critchley of Urbana and Border Springs Farm.  5 bloggers will compete in a challenge to create the best lamb burger with ingredients form the market.  I'm one of the bloggers so come cheer me on!  Border Springs Farmer will feature a number of lamb dishes including sausages, sandwiches, chili and more!  ALB will be giving away swag and raffle lamb for your holiday feast. Live Show is from 11-12, burger bash 12-2 and lamb dishes all day. 

KAZ’s Tasting Parade:  Let Kaz design an extraordinary 8 course menu featuring creative and unique dishes(6 original small dishes, sushi and dessert)   $85. and up- reservations recommended.  (Ongoing).

Guest Appreciation Night at Masa 14:  Masa 14 is celebrating its 3rd anniversary by hosting a Guest Appreciation Night happy hour on Sunday, November 11th from 9pm to 2am.  The lively Latin-Asian inspired restaurant will be serving complimentary passed appetizers on the rooftop level along with happy hour priced libations throughout the entire restaurant. Delicious appetizers include Crunchy Shrimp Tacos, Grilled Vegetable Skewers, Garlic-Teriyaki Chicken Wings, Grilled Adobo Beef Skewers and Mushroom and Roasted Red Pepper Empanadas coupled with $4 cocktails.  No RSVP required but rooftop entry is not guaranteed and space is limited.  For more information, visit 

One Day Thanksgiving Pie Sale!  Thanksgiving is right around the corner and Whisked! and Qualia Coffee have paired up have teamed up to help you prepare your dessert for the big day.  Their “Pop Up Pie Shop” will be open at Qualia Coffee on Nov. 11 from 8 a.m. to 6 p.m.  The shop will be offering four different types of savory and sweet pies made by Whisked! – Salted Caramel Apple Pie, a Mexican Chocolate Cream Pie, a Bacon, Leek, and Gruyere Quiche, and a Kabocha Squash and Goat Cheese Tart.  Pies, quiches, and tarts will be sold at Qualia whole and by the slice. You can pre-order your selections via the Whisked! website ( and guarantee you walk home with a pie. Subscriptions to the Whisked! Winter Pie CSA will also be on sale.  Come and join us for some pie! 

Farmland Feast Celebrates 10 Years:  FRESHFARM Markets celebrates a decade of paying homage to fresh, sustainable, local food with its Farmland Feast on Monday, November 12th at The Ritz-Carlton. Highlights of the evening include a six-course menu sourced as much as possible from the Chesapeake Bay Region, a spirited cocktail hour featuring hors d’oeuvres and a hand-crafted artisanal cocktail by Todd Thrasher of Eat Good Food Group, and live and silent auctions featuring chef-centric and farm-inspired offerings and experiences.  This year’s celebrity chef roster, curated exclusively by Chef Cathal Armstrong of Restaurant Eve, includes Chef Cesare Lanfranconi of Lia’s and Chef Geoff’s; organic pioneer Chef Nora Pouillion of Restaurant Nora, who inspired the founding of FRESHFARM Markets; Chef Jeff Buben, a force in the kitchen for local food of Vidalia; and Pastry Chef David Guas of Bayou Bakery, Coffee Bar and Eatery makes his Farmland Fest debut with a southern inspired birthday treat.  To order tickets (starting at $250) and for more information, visit

DISHCRAWL makes its DC debut in Adams Morgan – November 14, 2012 – Dishcrawl, a national start-up founded on the premise that communities can create a more cohesive bond through exquisite cuisine and entertaining company, takes food lovers on a gourmet Dishcrawl to four distinctive restaurants in one night. Their mission is to give individuals a reason to get out of the house and socially engage with neighbors while helping local restaurants gain exposure. Reservations are $39 per person and can be purchased at restaurants are kept secret until two days before the event, at which time the first location is revealed to ticket holders only.

For the month of November RIS pays tribute to those who have served with a special ―Salutes to Our Veterans‖ three-course lunch menu, a portion of the proceeds from which RIS will donate to organizations that support the needs of service members and veterans. Chef/Owner Ris Lacoste has created heartwarming seasonal dishes composed of iconic American ingredients that will be available weekdays from 11:30am until 3pm through Friday, November 30. (Ongoing)

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