What To Eat Tonight: Charity Grub & Suds at Birch & Barley
Talk about a tasty pairing. The gustatory stylings of Rammy Award-winning "Rising Culinary Star of the Year" chef Kyle Bailey and sudsy selections of James Beard Award-nominated "Outstanding Wine & Spirits Professional" Greg Engert make for a considerable one-two punch on any given night of the week. But, this particular evening, Birch & Barley's dynamic dining and drinking duo are teaming up on a special five-course, nine-beer fund-raising dinner, cleverly titled "Pints To Help Half Pints," to benefit the creative writing programs of the nonprofit 826DC and Museum of Unnatural History. The menu includes a bacon and walnut ravioli paired with Collaboration Not Litigation Ale and a grilled ribeye served with Surly Brewing's Smoke. Tickets are $150. As of this morning, a handful of seats were still available. Get yours here.
Coming up: on Tuesday, Central Michel Richard hosts its first wine dinner of 2012, hosting Sonoma's Peay Vineyards. And, on Wednesday, Fiola's bar maestro Jeff Faile launches the first of his monthly mixology classes. This one's called "Whiskey Madness" and the liquor learning comes with an added perk—three properly paired courses prepared by chef Fabio Trabocchi.
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