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Loxed and Loaded: OneTable
WeWork Dupont Circle
Thursday, April 13, 2017
6:30 PM — 8:30 PM
1875 Connecticut Ave NW
Washington, DC 20009 United States
For DC’s next Noshpitality, come join us for a night of bloodies and lox, no bagels (it’s Passover!).
We’ll have a bloody bar with all of the fixings and some awesome loxy apps! Our Nosh will be lead by butcher and chef Greg Herring who will share with us some of his creations, a bit about the history of curing, and his process when making different cured fish (swordfish anyone?!). The night wouldn’t be a true Nosh if we didn’t learn to make our own salmony sweets, a skill you can take home to the benefit of all of your loved ones.
You’ll take home your lox as you let it cure in order to brag about it to your friends as they top their bagels on Tuesday night, the official day of return of leavened goodness to our lives (only if you want to share- we’re not sure we would).
More about Greg: Greg attended culinary school in Jerusalem and worked in the restaurant industry for 8 years in every level of restaurant from an Irish pub to a Michelin starred restaurant. He took a break from cooking to apprentice for 10 months as a whole animal butcher at Dickson’s Farmstand Meats in New York City. There he fell in love with the artistry and skill of butchery and enjoyed finding a new way to connect to the source of his food. After leaving New York, Greg worked at the Red Apron Butcher in Union Market, and is currently at the Organic Butcher of McLean. He also does butchery classes and trainings for those who want to learn more. Greg and his wife live in Northeast DC with their grumpy old dog, Bubbe. They enjoy hosting Shabbat dinners and trying new local food places around DC.