Homebrewing

Join the RunDMV crew every Thursday night at **6:30pm** outside **Caboose Brewing Co.** in Vienna (520 Mill St. NE). We hit the W&OD Trail right behind the brewery for a **40-minute out-and-back run/walk**—go at your own pace, and when you hit 20 minutes, just turn around so we all finish together. No matter if you’re walking, jogging, or pushing the pace, you’ll have company out there. Each week we switch directions (east one week, west the next) to keep things fresh. After the run, we stick around for food and drinks at Caboose—because half the fun of run club is hanging out afterward. 🍻

Artistic Artifacts hosts **Open Stitch sessions on the first and third Thursday evenings** from 5:30 - 7:30 pm — join us! This is a drop-in, bring your own hand stitching project and the necessary supplies (or you can knit, crochet... whatever needle arts you like). There’s no fee to attend, no instruction nor agenda — just a time to spend with other creatives! Visit our website for all other class & event information: **[https://artisticartifacts.com/collections/wk](https://artisticartifacts.com/collections/wk)**

Come connect with founders across the DC startup community at our monthly Startup Grind DC Founders Dinner. This month, we’re spotlighting HealthTech & Wellness founders—but all founders are welcome to join us for complimentary appetizers and great conversation. Quick heads-up: Your ticket includes event access and appetizers. Entrées and drinks will be on individual tabs. We’re also looking for sponsors who want to support the DC founder community. Whether that’s hosting the event, covering food, or contributing financially, sponsors get the opportunity to connect directly with founders, receive shoutouts in our promotions, speak at events, and reach our 10,000+ pre-seed to Series A founders across the DMV. Agenda --- Hosted By Mia Orantes, Chapter Director I'm a dynamic speaker, angel investor, serial entrepreneur, the host of the celebrated Founders Only podcast, and the CEO & founder of the award-winning agency that automates online growth and profitability engines, Creative Analytics. As a lifelong entrepreneur, I am devoted to serving founders by showing them the road map for rapid online growth and helping them navigate that journey. A native Washingtonian, I hold several designations, including a PMI-certified Project Management Professional (PMP) and Lean Six Sigma Green Belt certification, an MBA & MS in Information Technology with a concentration in Project Management, and an in-progress certificate in Digital Transformation & AI from Cornell University. --- Global Partner Carta (http://www.carta.com/launch?utm_campaign=20240423-nam-general-smb-startup_grind_partnership&utm_medium=social&utm_source=startup_grind) Carta helps people manage equity, build businesses, and invest in the companies of tomorrow. Carta Launch is the only free cap table product, helping new founders get started. The company is trusted by more than 40,000 companies, over 7,000 funds and SPVs, and over two million equity holders to manage cap tables, compensation, valuations, liquidity, and more. For more information, visit carta.com. Startup Grind is a global startup community designed to educate, inspire, and connect entrepreneurs. We host monthly events in more than 600 cities and 125+ countries featuring successful local founders, innovators, educators and investors who share personal stories and lessons learned on the road to building great companies. Our monthly fireside chat interviews, startup mixers and annual conferences provide ample opportunities to connect with amazing startups and the people behind them, tap into a strong support network, form meaningful connections and gain inspiration for the startup journey ahead. For more information visit StartupGrind.com or follow us on twitter @StartupGrind. --- Complete your event RSVP here: https://www.startupgrind.com/events/details/startup-grind-washington-dc-presents-february-2026-founders-dinner/.

• What we'll do Economist William Michael Cunningham on Podbeam Thursdays at 6 pm. https://www.podbean.com/

Refined Craft Cocktails. Elegant classical atmosphere. Fine Cuisine. Join the Craft Cocktails Club at Proper Bar (not to be confused with Proper 21). Happy Hour runs until 7pm. Find us at the bar properbar.com/drink-menu

\*\* Tickets are $55.20 and can be purchased [here.](https://www.eventbrite.com/e/planet-wines-australian-wine-tasting-and-sale-tickets-1980680001202?aff) Make sure you purchase your ticket under the **3:00 - 5:00 Session**. \*\* Please join us on Saturday February 21st at 3PM for a seated wine tasting where we will taste 30 of our favorite wines from Australia in the Number 9 Lounge!

Learn more about our Home Buyer Program * get up to $202k in down payment assistance through HPAP * get up to $25K in grants from Maryland Mortgage Program * downpayment assistance options through DC Open Doors * how to qualify and what loans are available * loan application and approval process * repeat home buyer options * purchase price limits * market insight and home buying steps in a competitive market SIGN UP AT THE LINK BELOW: [https://www.enggarcia.com/egpwebinars/](https://www.google.com/url?q=https://www.enggarcia.com/egpwebinars/&sa=D&source=calendar&ust=1705256818169980&usg=AOvVaw0qgqMgQjduPHADDDggU6H6)

Our NEIGHBORHOOD GEMS series features emblematic meals from around the world. This series shines a light on local restaurants and is designed to bring together inquisitive foodies and dishes that are unique and oh so worth a trip on roads less traveled! Join us for playful Indian-ish food at the communal table at ***Tapori*** ! **Eater DC** On March 12, two days before the H street's anticipated South Asian restaurant opened, head chef Baburam Sharma finally touched down in D.C. After developing Tapori's menu over Zoom for over a year, months of visa delays, and over 20 hours of travel from Nepal, Sharma headed directly from his hotel to the Northeast kitchen that executive chef Suresh Sundas had built for them I just put my luggage in the room and came here, and we started prep,” he recounted. Sundas, who has been recognized by the Michelin Guide for his inventive cooking at neighborhood spot Daru, says that he and Sharma immediately clicked. They had been workshopping a complex menu spanning popular street foods from all over India and their shared birthplace of Nepal while 7,000 miles apart. But once they were together, those dishes evolved even more. From workshopping new ingredients, like pesto and pine nuts in the fragrant mushroom pilau, to finally having Sharma’s expertise on South Indian techniques, they began to perfect Tapori’s key dishes. These three represent their commitment to recreating South Asian street foods from distinct regions in an American kitchen: momos from Nepal; dosas from Tamil Nadu; and bison phav bhaji from Mumbai. **Jhol Momo** \- Sharma explains that while there are only two Himalayan snacks on the menu\, one of them had to be a momo\. “The most selling item in Nepal is the momo\,” he said\. “You will find the momo everywhere\, every state\.\.\. even in India\.” The steamed dumplings from Nepal and Tibet are usually filled with vegetables or minced meat, traditionally chicken, pork, or lamb. For Sundas, the lesser known wagyu beef momo at Tapori is an homage to a food memory from 45 years ago that still haunts him. A momo shop a block away from his father’s business was his daily indulgence while growing up in Nepal. He still smiles as he describes “the smell of that momo… Oh my god.” He’s been trying to recreate that “texture of the wrap” and meat filling ever since, but he’s never been able to without those “pure local ingredients.” So he decided he would do something more original. Instead of a small bowl of richly flavored broth sometimes served beside momos in Nepal, the wagyu beef momos at Tapori come swimming in a chicken stock that is simmered for four hours and seasoned with Nepalese session peppers, garlic, and leeks. The wagyu filling is seasoned simply as well, with chili, ginger, cilantro, and a little soy sauce. The similar seasonings meld together the two different proteins, while a bit of cilantro oil drizzled on at the end cuts through the rich flavors. **Podi Masala Dosa** \- Sundas was laser\-focused on producing the best dosa possible: “Every single day we are working on it together\,” he says\. He had started his culinary career in D\.C\. in 2007 working at South Indian restaurants and he knew that he had to show diners “the taste of a very authentic dosa\.” He found many dosas in the District were more crepe\-like\. They were missing that sour fermented flavor and thin texture with a satisfying crunch\. That’s where Sharma came in\. He had started his career in five\-star hotel kitchens in the southernmost state of Tamil Nadu and had made dozens of dosa almost daily for 15 years\. They create Tapori’s creamy and fermented batter over two days. The process of soaking the lentils and rice for at least four hours and cleaning the grains 10 to 12 times is repeated twice before they are ground up in a specially-ordered, massive dosa grinder from India, which they converted themselves to work with an American power grid. Salt and sugar are added for an eight-hour fermentation period to keep the batter at room temperature overnight. Sundas and Sharma are also grilling up each dosa at Tapori right now, expertly spreading out and flipping 40 to 50 a day with an “intuition” that comes with years of practice. The flavor punch of podi masala, a combination of seeds and spices known as gunpowder seasoning, plus a potato filling and nutty ghee that are added to the batter as it fries up on their grill. It’s served with an array of stews and coconut chutney, though that crispy texture and spicy, fermented flavor makes it easy to eat on its own. Sundas says that labor intensive process pays off when Indian and Indian American diners tell him that the dosa is “exactly how they got it in India.” **Bison Phav Bhaji** \- Tapori is named after rowdy Mumbai street culture\, so it had to include the city’s favorite internationally\-influenced street food: phav bhaji\. The hearty snack is comprised of buttered buns \(originally from Portuguese immigrants\) and stewed potato and pea curry\, but Sundas wanted to create a flavorful meat version that stood out from the chicken or fish dishes on the menu\. After trying to source local water buffalo meat from West Virginia, he finally settled on bison from Texas that’s cooked down with tomato paste, onion, minced garlic, green chili, and cumin paste. Cilantro and butter are added after a little over a half hour of stewing to balance out the heavy umami flavors. The buns add even more butter to the mix with a recipe that was developed in-house. The chefs are proofing and baking the buns themselves on Tuesday and Wednesday, with the total process taking about three hours. On busier weekend shifts, artisan wholesale bakery Uptown Bakers makes buns based on the Tapori team’s original recipe. Why create your own buns half the week when you have a great supplier? It’s the same reason that Sundas and Sharma fold fresh momos if they run out of their prepped dumplings after a long night of service. They’ll dig into the dough and wagyu filling they saved for the next day instead of saying they’re sold out, because they’re devoted to making each dish perfectly for every customer that walks through Tapori’s door. **Check out the menu** [here](https://www.taporidc.com/menus) Separate checks will be arranged in advance. All diners will settle their own tabs. We ask that ALL folks honor their RSVP. If you are unable to attend after sending in a YES, please update your status so that others may join and help us support local businesses. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding. To enhance the opportunity for great conversation, we will continue to limit the group size. Please feel free to sign-up to meet us along with up to 4 friends. **\*\*** **WAITLIST:** Meetup does not allow waitlists for paid events. *If this event fills and you would like to be added to the waitlist, please send a note to the host through the Meetup app. **\*\**** In the future, we will vary the days of the week and the types of restaurants to keep events interesting. PLEASE MAKE SURE YOU ARE COMMITTED TO GO WHEN YOU RSVP FOR THIS EVENT. Feel free to make suggestions for future meet locations. \*\* The small non-refundable registration fee helps us share the cost associated with the Meet-Up platform ($360/yr) and reduces the likelihood of no-shows, allowing us to better plan our events and accommodate all participants. Meetup charges $0.51 and Paypal charges $0.53 on the $2 registration fee. Thanks in advance for your understanding!\*\* If you are unable to join us in February, we hope you'll stay interested and join us for a meal in the future. Looking forward to catching up with you for a delightful dinner at Tapori!

Every Saturday at 11am! RSVP at the following link to receive login details: https://www.enggarcia.com/hbscaphill/ The Districts Best first time home buyer webinar Learn about the home buying process How to qualify & what loans are available Qualifying for DC Open Doors and other programs Reduced down payment and closing cost opportunities We're looking forward to seeing you soon!

Friday nights are better with friends. Come sip, mingle, and explore one of Dupont’s hidden gems: Nero DC. The purpose of this event is to provide an opportunity for casual mingling, hanging with friends, and meeting a new fun and welcoming crowd. **What to Expect** * Private floor access meaning only our group is up there * Cash Bar with an optional wine tasting card (I.e. can sample Nero’s handpicked selection of wines) * Welcoming and friendly crowd **Where to find us** We have the entire third floor booked for us **MOST IMPORTANT RULE**
 Be Respectful. No tolerance for inappropriate behavior. Can and will ban people as needed. 
⸻
 ✅ Come early, fly solo, bring friends - this is your type of social

Coffee and conversation at [Stauf's Coffee Roasters](https://www.staufs.com/) in German Village. Street parking is free on Sundays.

Looking for a creative night out that isn’t boring or corporate? Come hang out at **The Arcane Foundry** for an open candle bar and a 3D print paint and sip! Choose something from our 3D-printed shelf — *think ceramic paint-and-sip, but way cooler and with custom models we print in-house.* Or head to the candle bar and pick your fragrances to pour your own **pillar candle or container candle**. Sip complimentary tea, enjoy bakery snacks, and **BYOB wine or beer** while you paint, pour, and make whatever the hell you feel like making. No experience needed — this is all vibes, fun, and meeting new people while creating something you’ll actually want to take home. Starting at a very low price of $10 and up for paint and sip (Includes use of community paints, paint pallet, paint brushes) Monster and Fantasy Fidgets $10 75mm Resin Fantasy Models $25 Garden Gnomes $12 32mm Table-Top Miniatures $10 **Candle Making** (includes vessel, your choice of wick, wax, scented oil, labels and lids) 5oz Glass Jars $18 8oz Candle Tins $28 12oz Glass Candles $38 12oz Amber Jars $45 16 oz Skull or Jack o Lantern Candle Mugs $60 (Limited Edition!) \[www\.thearcanefoundry\.com\]\(The Arcane Foundry\) **All materials included. You just bring yourself (and your drink of choice).** **Payments accepted:** * Cash * Venmo: @Daclaud-Lee * Cashapp: $DaclaudL * PayPal: daclaudlee@gmail.com

Early-bird coffee and conversation at [Good Cafe](https://goodcafeeaston.com/)!