10/17: Union Market, home to the highly acclaimed food market, brings back its wildly popular Drive-In series this Fall. The throwback, classic American treat will take place in the market’s parking lot, projected on the three-story front wall. The family-friendly series is just $10 per car (purchased here) or free for walk-ups in the picnic area. Free seating arrangements are first come, first serve. Patrons can bundle up in the comfort of their vehicle and adjust movie sounds through the car radio, with the tune-in number released at the start of the festivities.
Join Oyamel on Monday, October 20 for their Day of the Dead (“Dia de los Muertos”) Festival Kick-off party! For $60 per person, this all inclusive evening will feature small bites and creative cocktails. Guests will celebrate the dead and honor the living at this “to die for” event! The party will run from 6-9 pm. For more information or to purchase tickets, please visit https://nvite.com/dayofthedead/oyameldotd#dayofthedead
BRABO’s Oktoberfest Industry Night: Monday, October 20th. BRABO’s recently launched Industry Night series goes German for its October reiteration. The Oktoberfest celebration will begin at 7:00 p.m. in the restaurant’s courtyard, will be $25 per person and will include German-inspired House madeGrilled Bratwurst, Mustard Spatzle and sweet treats from Pastry Chef Erin Reed as well as Oktoberfest brews. Chef de Cuisine (and resident DJ) Harper McClure will be playing some festive tunes (potentially some polka!) Tickets can be purchased at the door, or in advance by calling 703.894.3440.
10/21: Join Boss Shepherd's for a tasteful journey of rosé champagnes in partnership with Veuve Clicquot. Wine Maker Pierre Casenave will pour rosé champagnes with a special menu created by Executive Chef Jeremy Waybright, which showcases his own compelling approach to fresh, straightforward ingredients. TICKETS: To reserve a seat, please call 202-347-2677 or email boss@boss-shepherds.com.
Firefly’s Foraging Dinner: Wednesday, October 22nd. Join Firefly and Executive Chef (and burgeoning forager) Todd Wiss for a Fall Foraging Dinner on Wednesday, October 22nd at 6:30 p.m. With a combination of freshly foraged items and produce culled from the restaurant’s rooftop garden, menu items will include: a Wood Sorrel & Cauliflower Custard; Roasted Bone Marrow with smoked vidalia onions, brioche toast and pawpaw preserve; a Crispy Pork Belly with trinity lentils, kabocha pumpkin, grilled honey crisp apples and jus; and to top it off a Sassafras Ice Cream Sandwich with flourless chocolate cake and fig ice cream. The dinner which includes cocktail pairings is priced at $75 (exclusive of tax and tip). Call 202.861.1310 for reservations.
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