ARCHIVES: EVENTS

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Brunch Takeover at Trusty's
Capitol Hill’s Trusty’s Full-Serve, the “friendly and reliable” neighborhood pub known for its school bus bar and laid back atmosphere, is having local DC chef, Bevon Wilcox, take over its kitchen to serve brunch on Sunday, June 26th from 11:00 a.m. until 3:00 p.m. Trusty’s regular food menu will be unavailable during the takeover. Originally from Delaware, Chef Bevon moved to Washington, DC to work under Chef Kwame Onwuachi at Kith/Kin. Being exposed to DC’s vibrant brunch scene led Chef Bevon to experiment with different flavors to make his brunch dishes stand out, and he will offer some of these creations to Trusty’s guests. His brunch takeover menu will include a Peri-Peri ribbon salad with English cucumber, watermelon radish, celery curls, peri-peri, and maldon; “Chef Bev’s Shrimp & Grits” – smoked gouda grits, extra jumbo shrimp, pepper jam, and scallion curls; and plantain foster cobbler French toast with brioche, plantain foster, vanilla anglaise, and streusel; and a few more brunch dishes. All items will be available a la carte. Trusty’s plans to host more kitchen takeovers this summer; future dates and details to be determined. For more information, please click here.
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The Complexity of Innovation by DC Brewers' Guild & Heurich House Museum
Nearly ninety-eight percent of craft beer sold in America comes out of a brick-and-mortar brewing facility operated by the beer brand itself, yet the majority of new beer brands that have opened in DC in the last five years run on alternative models, like contract-brewing and micro-distribution. Moreover, DC has the largest concentration of Black-owned beer brands in the nation and every brand contract brews their products. Are these new craft beer business models part of a new “alternative class of collaboratively minded brewers [who] are challenging the very concepts of ownership and capital”? Why did these innovative business owners choose the models they did and how did they get their brands off the ground? Meet and hear from these entrepreneurial leaders on Thursday, June 23rd in an exciting panel discussion and reception co-hosted by the DC Brewers’ Guild and Heurich House Museum the night before SA(V)OR 2022. This event will take place at the Heurich House Museum from 6:00 to 7:30 p.m. The biergarten at the Heurich House Museum will be open 4:00 to 8:00 p.m. for guests to enjoy local craft beer. $15 for access to the in person panel, biergarten entry is free. Drinks not included with event ticket. Virtual tickets are free, a Zoom link will be sent twenty-four hours in advance of the panel. For more information or to register, please click here.
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June's Summer Supper at RdV Vineyards
Join RdV Vineyards at the Winery on Friday, June 24th for a casual, family style summer supper. The menu includes roasted leg of lamb with garlic and cucumber yogurt sauce; spicy lamb meatballs; salmon with lemon, dill and capers; ratatouille; and more. Served with a selection of wines, including RdV's. You'll enjoy a glass of champagne outside at 6:30 p.m. and then sit communally for dinner in the Fermentation Room at 7:00 p.m. The Winery will close at 9:00 p.m. For more information, please click here.
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Yappy Hour & "Pop Up" Dog Park in Bethesda
Parks, Party & Play in downtown Bethesda held in partnership with Montgomery Parks. Grab your pup and your pals and join for Yappy Hour in downtown Bethesda complete with a pop-up dog park, food, beer & wine and live music. Enjoy Yappy Hours on Thursday, July 14th (rescheduled from June 23rd), September 15th & October 13th. For more information, please click here.
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Blanc de Blancs Summer Solstice Party (NY)
Celebrate summer with festive white attire and champagne.  Tickets are required and will be applied toward any food & beverage consumption on your check. Champagne specials all night. All reservations are limited to two and a half hours. Bar and outdoor seating are available on a first-come, first-served basis. The third annual Blanc de Blancs Summer Solstice Party takes place on Friday, June 24th from 5:00 p.m. to close. For more information and tickets, please click here.
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Wine Boot Camp: Sparkling Wine 101 (NY)
Sparkling wines are some of the most technical and difficult to make wines in the world. In this bootcamp, you will learn the five primary methods used for sparkling wine production including the traditional Champagne method and the tank method (used for Prosecco). You will taste four different styles of bubbles and learn why each is different. Penny will be the instructor. $55 per person. Sunday, June 26th, 6:00 to 7:00 p.m. For more information or to register, please click here.
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Wine Boot Camp: Intro to Natural Wine (NY)
“Natural wine” is a term used by many wine professionals - even though it has no exact definition. In this bootcamp, you'll discuss the difference between natural, organic and biodynamic wines as well as what it means when you refer to a wine as natural - and why many wines aren’t made naturally. You’ll try four different low-intervention wines from around the world. $55 per person. Sunday, June 26th, 4:30 to 5:30 p.m. For more information or to register, please click here.
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Post-Savor Saturday at ANXO
This Saturday, ANXO's friends from Wooden Robot Brewing & Amor Artis Brewing will be in the house for a special Post-Savor Saturday Party. Expect five beers from each brewery and surprise beers on draft. June 25th, 12:00 to 6:00 p.m. For more information, please click here.
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Meet the Winemaker: Alfonso Gagliano at Cheesetique Del Ray
Meet Alfonso Gagliano of Sardinia's foremost wine producer Sella & Mosca will be joining Cheesetique for an evening of four wines and discussion. Gagliano, author of the books Four Seasons in Sardinia: A Cultural Journey Through and Enchanted Island and Street Food of Sicily, and will be sharing his knowledge of La Cala Vermentino (2020), Terre Blanche Torbato (2019; 92 points James Suckling, 92 points Decanter), Terre Rare Carignano (2019), and Cannonau Riserva (2019; 93 points James Suckling). Tickets for the evening are avilable for $35 per person, and can be purchased here. Two sessions will be held; the first at 6:00 p.m. (sold out) and 7:30 p.m. (seats still available).  Image credit: Cheesetique 
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Good for the Land, Good for Us: How Farming Can Improve Human Health - Online Lecture/Seminar
David R. Montgomery, University of Washington professor of earth and space sciences, and Anne Biklé, biologist and environmental planner are discussing their book What Your Food Ate: How to Heal Our Land and Reclaim Our Health in a special Zoom lecture. They will reveal why regenerative farming practices, which strengthen the health and vitality of soil, can also offer untapped potential for improving human health. What Your Food Ate is available for purchase in advance of the lecture here. Tickets to the lecture are available through Politics and Prose for $20 per person (member price) or $25 per person (non-member price). The lecture will be held from 6:45 p.m. to 8:15 p.m. 
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