The Source Adds a Communal Tasting Menu; Pop-Up Dinner at Hank's

PENN QUARTER—Inspired by a recent trip to China, chef Scott Drewno has added a new tasting menu at The Source that celebrates the traditional Chinese dinner — which, note, is a communal dinner. The nine-course meal includes pork soup buns, chicken potstickers, Beijing-style roasted duck bao, dan noodles and a pork dish that Drewno has created in homage to exiled Chinese poet Dongpo Jushi. The new communal menu is $100 per person, with an optional beverage pairing for an additional $50. [EaterWire]

DUPONT CIRCLE—Jamie Leeds is opening up her kitchen at Hank's Oyster Bar to mentee chef Thang Le this weekend for an Asian-inspired pop-up dinner. The chef — who has also cooked under Johnny Monis and David Chang — will present a menu involving cured beef tongue, braised oxtail pho, slow-cooked pork cheeks and more for $65 per person on October 16 at 7 p.m. Make reservations by calling 202-462-4265, ext. 2. [EaterWire]

CHARITYWIRE—Dine Out For Farms week begins on Sunday, October 16, meaning that certain Washington-area restaurants will be donating proceeds to help support farms. Some of the participating restaurants include Graffiato, all Think Food Group restaurants, Smith Commons, Founding Farmers and more. [EaterWire]

CLEVELAND PARK—DC Wine Week kicks off on Sunday and Dino is taking the opportunity to further show off its strong wine program. The restaurant is offering "a wine tour of oddball grapes of Italy" starting at 4 p.m. for $50 per person. It will also include antipasti. [EaterWire]

SHAW—Seasonal Pantry hosts a Cheese Course class on Monday at 7 p.m. in which there will be a tasting of six cheeses complete with explanations from fromager Carolyn Stromberg. Chef Dan O'Brien will also be providing housemade accompaniments for the cheese. The class is $40 and also includes information on wine pairing and storing your cheese. [EaterWire]