Events/Things To Do

Who: José Andrés and World Central Kitchen

What: On June 15, 2016, Chef José Andrés will host the fourth annual Dine-N-Dash event. 3,000

guests will visit 30 of Washington D.C.’s top restaurants and food trucks in Penn Quarter and 14th

Street in one evening.

Where: 30 restaurants within 14th street and Penn Quarter neighborhoods

When: 6pm – 10pm Wednesday, June 15, 2016

Why: All proceeds from the event will benefit World Central Kitchen, José Andrés’ international non-
profit that finds smart solutions to hunger and poverty around the world.

About Dine-N-Dash: 3,000 event goers will spend four hours across the city— in Penn Quarter and

along 14th Street — enjoying specialty dishes, craft cocktails and live music. Participating restaurants

include Barcelona, BOE Restaurant & Bar, China Chilcano, Cuba Libre, DBGB Kitchen and Bar, Del

Campo, Doi Moi, Estadio, Jaleo, Mango Tree, Oyamel, Pearl Dive Oyster Palace, Policy, Proof, SEI,

Zaytinya, and more. Plus, this year will include VIP only restaurants and a pop-up restaurant by Erik

Bruner-Yang, chef and owner of Toki Underground and Maketto.

Tickets are $125 for General Admission and $299 for VIP, available on March 1 through

www.dinendash.info.

When

Thursday, June 16, 2016 from 6:00 PM to 8:00 PM

The annual Beer, Bourbon and BBQ Festival, produced by The Trigger Agency, is returning to National Harbor on Friday, June 17, and Saturday, June 18, and is set to benefit Spirt of Hope Children’s Foundation.

“This show is a fun departure for adults who enjoy all things Southern… from the best beers and bourbons to barbecue, banjoes, bluegrass and more,” said festival founder Greg Nivens. “This year will mark the largest show we have ever produced with more than 250 exhibits and tasting tables.”

Admission includes a souvenir glass for unlimited tastings of more than 60 of the best craft beers and 40 top-notch bourbons.  In addition, delicious BBQ restaurants from the area will be on-site cultivating their most scrumptious Southern BBQ dishes.  The event will offer live music, arts, crafts and memorabilia exhibits.

Here is just a “taste” of what guests will experience:

• The Shrine of Swine is Back – but the whole hogs are always intriguing and new. Each hog is totally different and offer a unique taste.
• New Gaming area including Corn Hole, Tricycle Racing, Large Format Games
• Live Music featuring The Risches Bluegrass Nation, The Sauce Boss and more
• Competitions on the Main Stage including The Stein Hold Competition, The Drink Like a Lady Competition and Bacon Eating!

General admission is $35 in advance/$45 on-site and includes admission to the event and souvenir glass. VIP Saturday admission is $59 in advance/$70 on-site and includes admission, access to VIP area and two additional hours to enjoy the festivities.  The special Friday Night session is $49 in advance and $59 on-site per person.  Designated driver admission is also available at $29 and includes admission to the event.  Kids 12 and under are free. For more information visit www.beerandbourbon.com or call 800-830-3976.

The Trigger Agency is a full-service event and promotional marketing firm based in Baltimore, Maryland. The company creates and executes unique brand building experiences and promotional events that captivate audiences through all senses. Trigger produces over 40 events annually, from New York to Tampa.

The annual Beer, Bourbon and BBQ Festival, produced by The Trigger Agency, is returning to National Harbor on Friday, June 17, and Saturday, June 18, and is set to benefit Spirt of Hope Children’s Foundation.

“This show is a fun departure for adults who enjoy all things Southern… from the best beers and bourbons to barbecue, banjoes, bluegrass and more,” said festival founder Greg Nivens. “This year will mark the largest show we have ever produced with more than 250 exhibits and tasting tables.”

Admission includes a souvenir glass for unlimited tastings of more than 60 of the best craft beers and 40 top-notch bourbons.  In addition, delicious BBQ restaurants from the area will be on-site cultivating their most scrumptious Southern BBQ dishes.  The event will offer live music, arts, crafts and memorabilia exhibits.

Here is just a “taste” of what guests will experience:

• The Shrine of Swine is Back – but the whole hogs are always intriguing and new. Each hog is totally different and offer a unique taste.
• New Gaming area including Corn Hole, Tricycle Racing, Large Format Games
• Live Music featuring The Risches Bluegrass Nation, The Sauce Boss and more
• Competitions on the Main Stage including The Stein Hold Competition, The Drink Like a Lady Competition and Bacon Eating!

General admission is $35 in advance/$45 on-site and includes admission to the event and souvenir glass. VIP Saturday admission is $59 in advance/$70 on-site and includes admission, access to VIP area and two additional hours to enjoy the festivities.  The special Friday Night session is $49 in advance and $59 on-site per person.  Designated driver admission is also available at $29 and includes admission to the event.  Kids 12 and under are free. For more information visit www.beerandbourbon.com or call 800-830-3976.

The Trigger Agency is a full-service event and promotional marketing firm based in Baltimore, Maryland. The company creates and executes unique brand building experiences and promotional events that captivate audiences through all senses. Trigger produces over 40 events annually, from New York to Tampa.

  On Sunday, June 19, DC Food & Beverage Collective and The Source by Wolfgang Puck will host the 11^th annual Crab Cake Competition, an event designed to raise funds for culinary internships, scholarships and educational programs. Guests will enjoy crab cakes made with Department-verified Maryland Blue Crab from nine of DC’s top chefs. A selection of local oysters, beer and house red and white wines will also be available. A panel of judges will select the best crab cake, and there will also be a people’s choice award. The winning chef will receive funds to support a culinary intern in their kitchen, and students from area culinary schools will compete for a chance to win a $500 scholarship toward their studies.

Who:              Participating chefs include Matt Adler of Osteria Morini, Victor Albisu of Del Campo, Ann Cashion of Johnny’s Half Shell, Chris Clime of PassionFish Bethesda, Patrick Curran and Mark Gears of Momofuku, Anthony Lombardo of The Hamilton, George Rodrigues of Tico and Ed Scarpone of DBGB. Beer from Flying Dog Brewery and picklebacks from Gordy’s Pickle Jar. Four local Chesapeake Bay oyster farms will provide “all you can eat” oysters, while Ivy City Smokehouse will host a table featuring a variety of smoked fish. Old Bay ® Seasoning’s truck will be parked outside providing samples of dishes made with the popular seafood spice.

When:            Sunday, June 19, 2016 from 12:00 to 3:00 p.m.

Where:          The Source by Wolfgang Puck is located at 575 Pennsylvania Ave NW,

Washington, DC 20001 (entrance on 6^th Street).

Tickets:         Tickets are priced at $85 per person and can be purchased here. All tickets include all-you-can-eat crab cakes and oysters, as well as beer and wine from Flying Dog Brewery and La Fiera.

The annual Vine on the Waterfront Food & Wine Festival is set to return this summer on Saturday, June 25th. Formally known as the Alexandria Food & Wine Festival, the festival will take place from 12:00PM -6:00PM on Old Town’s waterfront at Oronoco Bay Park and will expand to include both restaurants within Alexandria and other eateries throughout the region.

The festival is a community-based event featuring tastes of local foods and wine, as well as artisans, a Children’s Corner, and live entertainment by Justin Trawick & The Common Goods and Allan Scott Band. The event will transform Oronoco Bay Park into a lively festival easily accessible by car, Metrorail or Dash Bus.

Attendees will be able to sample food and wine from a variety of local restaurants and Virginia’s wineries.  Local restaurants will compete for the best appetizer, the best main course and the best dessert – judged by notable DC foodie judges (to be announced soon).

This year’s participating restaurants and wineries include (as of May 9^th, more to be announced on website):

This is a free event to attend; however tickets are needed to sample food and beverages.

Tickets are $15 (per area, wine area + food area) and can be purchased online at the festival website. After June 18^th, the price is $20 (each area) on site.
This year’s festival partners includes: City of Alexandria, Visit Alexandria, Post Properties, The Parker at Huntington, The Bozzuto Group, ORNUA The Home of Irish Dairy, Washington Parent Magazine, Northern Virginia Magazine, ABC7/WJLA-TV, News Channel 8 and 94.7 Fresh FM.

For a complete schedule of activities visit www.vineonthewaterfront.com.
EVENT DETAILS

What: Vine on the Waterfront Food & Wine Festival

When: Saturday, June 25^th, 2016 Where: Oronoco Bay Park (100 Madison Street), Alexandria, VA 22314
Time: 12p.m. – 6p.m.
Website: www.vineonthewaterfront.com
Cost: This is a FREE event to attend; however tickets are needed to sample food and beverages. Tickets are $15 (each area) until June 18 to be purchased online. After June 18^th, the price is $20 (each area) on site.

On Sunday, June 26, Park Hyatt Masters of Food & Wine will return with a whiskey-inspired seasonal culinary & beverage experience, in partnership with Washington, D.C.’s One Eight Distilling. This culinary gathering salutes the ingredients, flavors, and talents of local chefs, regional artisans and purveyors. Priced at $75 per person, all-inclusive, guests will enjoy a private tour of the production facilities with Co-Founder and Master Distiller Alex Laufer. Participants will have the opportunity to sample six whiskeys produced by One Eight Distilling, including varieties not currently available to the public, while enjoying paired seasonal, American cuisine created by Blue Duck Tavern Chef de Cuisine Brad Deboy.  Guests will also delight in a specialty cocktail crafted by Blue Duck Tavern bartenders using Rock Creek White Whiskey to close the experience.  Space is limited, tickets for the event can be purchased by calling (202) 419-6620 or emailing masters.phwashington@hyatt.com. Whiskeys being sampled during the afternoon include:

• Untitled No.1 – Nine-year old high rye bourbon finished in Oloroso sherry barrels.  This whiskey spent 11 months in sherry casks and is a blend of 75% corn, 21% rye and 4% malted barley.  Each sip contains rich notes of maple, brown sugar and the signature spicy rye finish of a bourbon combined with the distinctive qualities of Olorosso sherry, lending subtle layers of dried fruit, black cherry and walnut.
• Untitled No. 2 – Four-year Tennessee whiskey finished in Olorosso sherry barrels.  This whiskey is a Tennessee whiskey bourbon mash that has spent 11 months in sherry case. Combines the sweet tobacco, dark maple syrup, and signature smoky charcoal notes of a classic Tennessee whiskey with a gentle layer of fried apricots, walnuts and Spanish oak.
• Untitled No.6 – Nine-year high rye bourbon finished in 50% cognac, 25% Muscat and 25% Olorosso sherry barrels.  This rye bourbon offers scents of leather, French oak, vanilla, and dried apricots. The Untitled No. 6 opens with a Cognac and spice forward rye on the palate, the bourbon quickly gives way to sweeter notes of maple, raisins and blackberries.
• Untitled No.7 – Nine-year high rye bourbon, Four-year Tennessee whiskey, and six-year wheated bourbon finished in port and cognac barrels.  This whiskey is available in limited cases and features spicy, vanilla, and oak notes with coconut from the nine-year rye bourbon, charcoal and maple notes from the four-year, and lighter floral piney notes from the six-year.
• Untitled B.1 – This small batch whiskey is yet to be available to the public, and exclusively available on June 26.  Contains DC Brau’s, The Stone of Arbroath, scotch ale distilled at One Eight then aged in ex bourbon barrels that were used to age DC Brau’s Penn Quarter Porter.  Features a malted backbone with vanilla caramel.
• Rock Creek Rye Whiskey Pull – This whiskey will be pulled straight from the barrel for guests to sample.  Guests will be the first to taste and enjoy this one of a kind rye while it is developing.  The Rock Creek Rye will be ready later this year.

WHERE:        One Eight Distilling, 1135 Okie Street, NE, Washington, DC 20002

WHEN:          Sunday, June 26, 2016 from 1 p.m. to 4pm.  For more information on other Park Hyatt                   Masters events in renowned destinations around the world, please visit                                                     www.mastersfoodandwine.com.

WHY:             One Eight Distilling, founded by Sandy Wood and Alex Laufer, is named for Article One Section Eight of the Constitution, which among other things provided for the establishment of a district to serve as the nation’s capital. Their passion to build a distillery came from a desire to produce the finest spirits from grain to glass all within Washington, D.C. One Eight Distilling seek to continually make connections between people and their spirits, to use locally sourced ingredients, and to pay their respects to the time-honored traditions of distilling while bringing innovation and love to every bottle we fill.

Belgian Restaurant Week, in partnership with Stella Artois, will host the Mussel Throw Down on Saturday, July 16 at Storey Park, where the best chefs in Washington will attempt to mussel their way to the top to find out who makes the city’s best moules! They’ll whip up their hottest mussel recipes for the crowd and judges alike as everyone sips Stella Artois, Belgium’s iconic, refreshing brew. Mussel lovers will also enjoy classic Belgium-inspired snacks, including frites and waffles while the first 150 attendees will receive a signature Stella Artois Chalice specially engraved with their name. Guests can also participate in a day-long raffle contest with prizes including a complimentary roundtrip ticket to Belgium, courtesy of Brussels Airlines. Tickets for the Mussel Throw Down are $21 and can be purchased at https://nvite.com/BelgianWeek/DC2016 or at the door on the day of the event.

EVENT DETAILS

On Tuesday, July 19, six top DC chefs will gather at DNV Rooftop in downtown DC, for the return of “Chefs Behind Bars,” a cocktail event to benefit No Kid Hungry’s work to end childhood hunger in America. From 6:00 – 8:30 p.m., Washingtonians can enjoy signature drinks concocted by the city’s most renowned culinary talent, all while helping No Kid Hungry make sure all kids have the healthy food they need, every day.

Location: DNV Rooftop, 1155 14 th Street, NW, Washington DC 20005

Admission: $45 in advance; $50 at the door

Guests are invited atop one of DC’s hottest rooftop bars for an unlikely chef showdown for best cocktail. Each chef will be paired with a liquor sponsor to create one signature drink, which they will serve to the crowd and a panel of notable industry experts throughout the evening. A “people’s choice” award will be presented based on cash tips from the general public, while a “judges’ choice” award will be based on ratings from the judging panel.

In addition to cocktail sips, DNV Rooftop will provide tastes from their Japanese street food-inspired menu.

The confirmed line-up includes Chef Yo Matsuzaki (Zentan, DNV Rooftop), Chef Jonathan Dearden (Radiator), Chef Matt Adler (Osteria Morini), Chef Ryan Hackney (Bibiana), Chef Ed Scarpone (DBGB Kitchen and Bar) and Chef Seng Luangrath (Thip Khao).

“This event brings together six great restaurants in the District, their talented chefs, and host DNV Rooftop for a fantastic evening in support of No Kid Hungry. ‘Chefs Behind Bars’ will raise critical funds and help us fulfill our mission of ensuring kids get the healthy food they need every day,” said Billy Shore, founder and CEO of Share Our Strength.

“I’m thrilled to host ‘Chefs Behind Bars’ on our rooftop this summer,” said Chef Yo Matsuzaki. “The friendly competition among local DC chefs is a fun way to fundraise and bring awareness to No Kid Hungry’s great work in the community.”

In the event of rain, “Chefs Behind Bars” will be rescheduled for the following Tuesday, July 26.

One in five children in this country struggles with hunger, including nearly 31,000 kids in DC. No Kid Hungry is ending childhood hunger in this nation by ensuring that kids start the day with a nutritious breakfast and have healthy meals in the summer. Since the campaign’s launch, No Kid Hungry and its partners have connected kids struggling with hunger with more than 460 million healthy meals.

Tickets to the Chefs Behind Bars event can be purchased at join.nokidhungry.org/ChefsBehindBars.

Chef Andrew Markert has a huge heart and loathes violence. Like many of us, he is frustrated and sickened by the endless string of gun-induced violence here in America. Chef Markert has observed these atrocities with grief, quietly supporting the advocacy that could help to stop them but unable to participate in the conversation. Not willing to remain silent any longer, he decided to do what the hospitality industry does best—invite your talented friends over to the restaurant and work together to raise money to go toward advocacy and awareness.

On Sunday July 31st, Beuchert’s will host “Forks up, Guns down” at its Capitol Hill location starting at 6:00pm.  Joining Andrew will be Chef Anthony Lombardo (his final event in DC) from The Hamilton, Chef Jesse Miller of Bar Pilar,Chef Kyle Bailey of Sixth Engine, and Celebrity Chef Rock Harper.  To complement the amazing cuisine, Chef Markert invited top beverage folks including Tyler Hudgens (The Dabney), Nate Mann (Room 11), and Chas Jefferson (Cotton & Reed) to name a few.  Cocktails featuring Charm City Mead, Whistle Pig, and other stellar brands will be available all night.  Chefs and mixos will have various stations in the open kitchen and behind the bar.  Gourmet Symphony will be on sight to provide musical entertainment throughout the evening, as well.

Tickets will be $50 and can be purchased through Eventbrite at www.eventbrite.com/e/forks-up-guns-down-tickets-26573045695.  The entire ticket price will be donated to The Coalition to Stop Gin Violence.  Founded in 1974, the CSVG states on their website “we seek to secure freedom from gun violence through research, strategic engagement and effective policy advocacy.”

In addition to that donation, all servers at Beuchert’s that evening will be volunteering their time.  Any tips given to servers or bartenders will be donated to Everytown for Gun Safety. Everytown says it is “…a movement of Americans working together to end gun violence and build safer communities.” They seek to achieve this using “Voices of the Movement” which include Moms, Mayors, and Survivors.

Chef Markert hopes you will join him and his friends for this outstanding event on July 31^st.