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Thursday, December 4, 2014 - 7:30pm
Washington DC
Each infortmative class will be moderated by Scotch expert Jared Card, and will explore a myriad of regions, distilleries, and flavo(u)rs. To accompany the Scottish, amber ambrosia, guests will also enjoy perfectly paired hors d'oeuvres provided for by Neopol Savory Smokery.
Friday, December 5, 2014 - 10:00am
Fairfax VA
Make sure to join us for Norwegian Lunch in our Norwegian Cafe — our menu includes authentic Norwegian pea soup served with cheese/Norwegian flatbread, rommegrot, risengrot, open faced salmon sandwiches, ligonberry beverage
Friday, December 5, 2014 - 11:00am
Alexandria VA
Alexandria’s Holiday Market is an annual signature event that transforms the Carlyle District into a lively European Festival similar to the infamous Christmas Markets taking place in Germany or France.
Friday, December 5, 2014 - 5:00pm
Naperville IL
Bubbly means celebration, so get ready to celebrate!
Friday, December 5, 2014 - 5:30pm
Chicago IL
Start by heading to Kitchen Chicago, where you'll spend the next two hours learning the ins and outs of Latin cuisine from the chefs at Taquero Fusion, one of Chicago's best food trucks.
Friday, December 5, 2014 - 6:30pm
Washington DC
Made entirely of the Brunello grape (a clone of Sangiovese), many believe these are Italy’s greatest wines.
Friday, December 5, 2014 - 7:00pm
New York NY
Both grow Cabernet Sauvignon, both are fiercely loyal to their region, and both create intense, complex, long-lived wines.
Saturday, December 6, 2014 - 9:45am
Created in collaboration with renowned chef Mario Batali, our exclusive New York food tour explores local Greenwich Village eateries, including tastings at not one, but two of chef Batali's Italian restaurants.
Saturday, December 6, 2014 - 10:00am
Falls Church VA
Sample top-flight Virginia wines with this tour of two wineries in DC’s Wine Country
Saturday, December 6, 2014 - 10:00am
Chicago IL
The rich flavors of Cognac and Pineau des Charentes infuse a menu from the family of a Charente cognac-maker. They include Scallops sauteed in Pineau with Pasta, Chicken Fricassée, and Chocolat Fondant with Crème Anglaise.