Thinking of Drinking: Red Velvet

It’s time to celebrate summer! What better way to give the season a light kick start than with one of Morton’s the Steakhouse’s new 200 calorie Spa-Tinis? The raspberry flavors in the Red Velvet Spa-Tini will give you a quick reminder of just how sensational this summer intends to be. Mixed with Prosecco, the Lambic and Chambord give you just the right sweet flavor without the toothache.

More Food Fun Coming Up

Sustainable Seafood Fare is tonight. Sample a wide variety of sustainable seafood dishes created by chefs of Washington and the Gulf states while learning more from the chefs about choosing and preparing sustainable seafood. In addition, assorted charcuterie, desserts, artisanal cheeses, and wines from 25 wineries provided by members of the Rhone Rangers from California to Virginia will also be served.

“What’s Cooking, Uncle Sam?”
Come celebrate the opening of the new National Archives exhibit with José Andrés. The James Beard Foundation’s Outstanding Chef discusses the history of American food and cooking with Atlantic Senior Editor, Corby Kummer.

Friday, June 10, at 7 P.M.
The National Archives
William G. McGowan Theater

FREE