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Diners can also enjoy creations from a special chef’s menu featuring sustainable and organic ingredients. Appetizers are priced from $9 to $11, entrees are $18 to $22, and desserts are $8.
Legal Sea Foods (704 Seventh St. NW, 202/347-0007) is offering a gluten-free menu designed for diners unable to eat gluten. Such items as a Caesar salad with crabmeat, grilled shrimp or chicken; baked lobster stuffed with gluten-free crumbs; seafood casserole; and a flourless chocolate cake are available at all the Legal Sea Foods restaurants in the area.
Morton’s of Downtown DC (1050 Connecticut Ave. NW, 202/944-5997) will celebrate “Women of Spirit” Aug. 2, at a wine dinner and auction featuring Cristina Mariani-May of Castello Banfi vineyards in Tuscany. Nominations for women of spirit are open to the public and the American Red Cross will honor the woman selected from the nominations during the dinner.
The dinner is priced at $150 per guest with a portion of the ticket proceeds and all of the auction proceeds to benefit the American Red Cross.
Pastry chef Bruce Connell of the Roof Terrace Restaurant & Bar at Kennedy Center (2700 F St. NW, 202/416-8555) has created a special Phantom-themed dessert in honor of “Phantom of the Opera.” The dessert is available until Aug. 12. The Phantom bar, $13, is made of layers of chocolate buttermilk cake, coconut cream and lime ginger ganache and is served with a red hand-rolled marzipan rose, a white chocolate Phantom mask and a crunchy almond tulle music note.
Chef Peggy Thompson at Dish (924 25th St. NW, 202/338-8707) also has created something special for “Phantom.” Her dessert is called the “mask” and combines a chocolate dessert and chocolate drink. It’s available through the run of the musical — Aug. 12.
Four Seasons Hotel (2800 Pennsylvania Ave. NW, 202/944-2055) is sponsoring four cooking classes in its Capitol Cuisine Weekends. Classes are held from 11 a.m. to 2 p.m., cost $100 per person and include a trip to Dean & DeLuca to select ingredients and wines for the class.
On Saturday, executive chef Douglas Anderson will feature a “No Fat, No Cream” class; Aug. 4 will be a grilling class. Restaurant chef Dominique Filoni will teach “25 Ways to Look at a Tomato” on Aug. 11 and cooking fish in the style of the south of France and other savory items on Aug. 18.
It’s not too late to make a reservation for Taberna del Alabardero’s Noches de Andalucia (1776 I St. NW, 202/429-2200). The flamenco festival pays tribute to Spain’s flamenco art with a special menu and performances tomorrow through Saturday.
Guests can enjoy flamenco singers and dancers and a specially crafted menu by chef Santi Zabaleta, starting with an array of tapas, followed by traditional gazpacho, tuna with a white wine sauce, and sponge cake soaked in white wine.
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