Sink your teeth into the coming week’s offerings, including all the apple pie and mac and cheese you can eat.
They can’t hold us back
DC United goalkeeper Bill Hamid has launched his own They Can’t Hold Us Back bowl at Beefsteak, featuring some of his favorite veggies. His bowl’s stuffed with spinach, carrot, broccoli, white rice, green curry sauce, garlic yogurt, kimchi, edamame, and topped with soy ginger dressing and corn nuts. You’ll find Hamid’s bowl at all three of the chain’s D.C.-area restaurants and a dollar from each bowl supports DC Scores, which helps kids kill it on the soccer field and in school. Though DC United exited the playoffs over the weekend, the bowl will be available through the end of the playoffs. (800 22nd St NW, 1528 Connecticut Ave. NW, 7101 Democracy Blvd., Bethesda, available through Nov. 10, $8.24)
Hit em’ up Panama style
Swing by ChurchKey Wednesday to sample beer from Panama’s Casa Bruja Brewing Company. Expect nine drafts from the craft beer company, including several fruity goses and sour ales. (1337 14th St NW, Wednesday 4 p.m.-11:30 p.m., 4-ounce tasting pours $4-$4.50, full pours $8-$9)
All apples, all the time
The annual Adams Morgan Apple Festival returns Saturday with a lineup that includes a homemade apple pie baking contest judged by local celebrities and foodies, and an heirloom apple tasting. While local bakers compete for the Best Apple Pie title, you can buy $5 slices to support Platform of Hope, which helps low-income families impacted by gentrification in Adams Morgan, find the right service providers. (SunTrust Plaza at 18th Street and Columbia Road NW, Saturday, 10:30 a.m.-1 p.m., free entry)
Worth the trek to Falls Church
2941 Restaurant is arranging a Sunday cooking class and multi-course dinner with its executive chef Bertrand Chemel and Lior Lev Sercarz, the owner of La Boîte in New York City whom Fortune Magazine dubbed the Spice King of New York. They’ll get things started that morning with a cooking class that includes food, beverages, and a mini-spice blend packet. A few hours later, the duo collaborates on an eight-course dinner and wine pairings inspired by Sercarz’s cookbook, “Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking.” Some of the dishes you’ll indulge on at dinner are wood fire grilled ribeye, lentil soup, foie gras ballotine, and pecan Mont-Blanc. (2941 Fairview Park Drive, Falls Church, Sunday, cooking class 10:30 a.m.-12:30 p.m., $90. Dinner 6 p.m., $150)
Para bailar la bamba
Oyamel Cocina Mexicana’s throwing its annual Day of the Dead Festival in honor of late rock and roll pioneer Ritchie Valens and they’ve got two intimate, five-course dinners lined up for Thursday and Tuesday. This year, head chef Omar Rodriguez brings the flavors of Veracruz, Mexico, birthplace of Valens’ “La Bamba,” and pairs its cuisine with crafted agave cocktails. Expect striped bass ceviche and pan-seared Maine scallops over a kabocha squash mole with epazote and mint, and more. (401 7th St NW, 6:30 p.m. Thursday and Tuesday, $75 plus fees)
Vegan baking class
Sticky Fingers Sweets & Eats recently launched a series of fall baking classes: The one coming up Tuesday covers brownies, pumpkin pie, and pumpkin pie brownies. The bakery’s founder and president Doron Petersan leads the class and all of the treats will be dairy and egg free. The price of admission also covers a welcome cocktail and treats to take home with you. (1370 Park Road NW, Tuesday, 6 p.m., $48)
There’s always room for lasagna
The final week of every month at Lupo Verde is reserved for “Lasagna Week,” which the 14th Street eatery debuts Sunday for all you lasagna lovers. The lasagnas will change each month: In October, you’ll have three options from executive chef Juan Ignacio Olivera. There’s classic lasagna with beef, tomato, ragù, Parmesan cheese, and bechamel; fall lasagna with luganica sausage, butternut squash, mushrooms, and Parmesan cheese; and fish lasagna with salmon, salmon roe, bechamel, and fresh cream. (1401 T St NW, last week of every month, see hours listed here, $23)
New doughnut joint debuts at Tyson’s Corner
Coming soon to the Whole Foods Market in Tyson’s Corner is Curiosity Doughnuts. The new shop opens Oct. 30 with 11 different doughnut doughs and the 10 variations they birthed. It marks the chain’s third location and first foray into the D.C. metro area. Among the doughnut doughs are vanilla yeasted, New Fashioned Apple Cider, and Not Quite Vegan (so named because it is fried in the same oil as the other doughnuts). The doughs get whipped up into cinnamon cider sticks, beignets, and doughnut bread pudding. Naturally, there’s a fried chicken sandwich as well. (1635 Boro Pl., McLean, Oct. 30, 7 a.m., doughnuts $3, fried chicken sandwich $9, baker’s dozen $36)
All Shouk up
After hearing from customers who craved a hummus-based main dish option, Shouk has added a new section of hummus bowls to the menu at both of its locations. You’ve got four bowls to choose from at the Israeli street food restaurant, including the classic hummus with tahini, chickpeas, za’atar, spices, parsley, and olive oil; and the falafel hummus with chickpea and herb falafel, pickled green cabbage, Israeli salad, tahini, and pickles. (395 Morse Street NE, 655 K Street NW, bowls $11-$12)
It’s the cheesiest!
Pre-game for game four of the World Series on Saturday at the DC Mac + Cheese Festival at the Akridge Lot next to Audi. There you’ll fuel up on more than 20 different kinds of mac and cheese from, and see celebrity chefs at work, including Peter Prime of Cane, Adam Greenberg of Coconut Club, Joshua Murray of Conrad, Marcelle Afram of Bluejacket, and Johanna Hellrigl, formerly of Doi Moi. Bonus: 10 percent discounts are available online and onsite if you’re sporting Nats gear. Live music and booze round out the festival. (1880 2nd Street SW, $70 for VIP entry from noon-5 p.m., $40 for general admission from 1 p.m-5 p.m., $25 for mac and cheese-only tickets)
