1) Fuego Cocina y Tequileria's "Feast of the Chupacabra"
Where: Fuego Cocina y Tequileria in Arlington
2800 Clarendon Boulevard
When: Starting Sunday
What: Chef Jeff Tunks is launching a family-style Sunday Supper this weekend at Fuego, offering locally-raised organic goat with chili de arbol rub, handmade corn tortillas and accompaniments like rice and beans. The $130 meal serves 4 to 6 and is nicknamed "Feast of the Chupacabra" after the fabled creature in Mexican folklore that feeds on the blood of goats. Note: The goat feast must be pre-ordered by 5 p.m. on Fridays, with a credit card required while ordering.
2) Anju Late Night Eats
453 K St. NW
When: 10 p.m. to 1 a.m.
What: The monthly guest chef night returns to Mandu on Friday, with stuffed kimchi, charred beef tongue and more. See the full menu here.
3) RareSweets' Valentine's Day Pop-up at West Elm in Logan Circle
Where: West Elm
1728 14th Street NW
When: Saturday, 11 a.m. to 4 p.m.
What: The gang from RareSweets bakery will be selling some of the items from their "Let's Get it On" Valentine's Day basket, like hot chocolate jars and packs of cookies, brownies, blondies and more. Prices range from $3 to $16.50
4) ENO's "True love is… Bubbles and Chocolates" Wine Class
Where: ENO Wine Bar
2810 Pennsylvania Ave NW
When: Sunday, 6 p.m. to 8 p.m.
What: ENO Wine Bar's first sommelier-led class of its Winter/Spring semester kicks off with a Valentine's Day-themed sparkling wine session. Sample sparkling wines like Cremant de Loire from the Loire Valley, France and "The Chook" Sparkling Shiraz from McLaren Vale, Australia. The class costs $50 and includes five glasses of wine paired with snacks from ENO.
5) Culinary Historians of Washington Presentation: Artificial Strawberry, Imitation Cheese
Where: Bethesda/Chevy Chase Regional Services Center, Meeting Room A
4805 Edgemoor Lane, Bethesda
When: Sunday, 2:30 p.m. to 4:30 p.m.
What: So what exactly does the phrase "contains natural and artificial flavors" mean? Nadia Berenstein, a doctoral candidate in the department of History & Sociology of Science at the University of Pennsylvania, explains the history of synthetic flavors in the U.S.