Thursday, November 7, 2013

Duck, Duck, Goose!

Thursday, November 7 – Duck, Duck, Goose Dinner at Range: Chef Bryan Voltaggio is pleased to welcome author Hank Shaw to RANGE for a collaborative, 5-course dinner in celebration of his new book “Duck, Duck, Goose.” Shaw’s cookbook provides recipes and techniques for cooking ducks and geese (both wild and domestic). The dinner will be held on Thursday, November 7, 2013 with LIMITED seatings at 5:30pm, 7:30pm and 9:30pm. Tickets are $100 for dinner or $145 with wine pairings and are available at

It's fallFRINGE Friday! Whether you went and loved the Capital FRINGE Festival this Summer or if you missed on on the action, DC's 11 day live performing arts extravaganza is happening now in locations around the District. Friday's shows include H Street Housewives, a dramatic tale set in one of DC's hottest neighborhoods. For more info and tickets go to
Starting to miss summer and all of the fresh products? Catch the 14th and U Street Farmer's market for the rest of the month before it closes at the the end of November. It is just a short walk from the U Street metro and offers everything from artisan goat cheese and pastries to the freshest fruits and veggies. The market is open from 9-1 pm until the last Saturday in November so be sure to check it out while you still can!

Set aside a few hours on Sunday in celebration of Joe Yonan's new cookbook, "Eat Your Vegetables." From 4:00pm to 6:00pm, Washington Post Food Editor Joe Yonan, and Bonny Wolf, Managing Editor of American Food Roots will take over Abraham Lincoln Hall inside the Hill Center at the Old Naval Hospital to discuss all things food (but particularly all things veggie). This free event includes complimentary bites from Barracks Row restaurants Lavagna, Cava Mezze, Zest and Kraze Burger following the event. Books will be available for sale and signing. Visit to register. 
Tel’Veh Wine Masterclasses: Second Wednesdays, starting November 13th | 8:00pm to 9:30pm | $45. House Sommelier César Valez journeys through wine basics with guided taste tests of grape varietals, hands on experience for matching the subtle aromas found in wine, differentiation of old world and new world wines, wine label reading and ordering, cork vs. screw caps and much more. Classes are 90 minutes in length.

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