End-of-summer cookouts and a little bit of history round out the week ahead.
By Anne Kim-Dannibale
Smithsonian Libraries, from the original at the Biblioteca Reale, Turin, Italy and Italian Ministry of Cultural Heritage and Activities; Biblioteca Reale, Turin, Italy
Leonardo da Vinci’s Codex on the Flight of Birds
Friday, Sept. 13-Tuesday, Oct. 22
10 a.m.-5:30 p.m.
Smithsonian Air and Space Museum
Independence Ave. at 6th St. SW
Free, but timed tickets must be reserved in advance for Sept. 13-19 viewings. Available at 866-868-7774 and here.
A rare chance to see Leonardo da Vinci’s prescient writings on the possibility of human mechanical flight. Expressed in over 35,000 words with 500 sketches written in 1505-1506, these marked the beginnings of airplanes.
Eric Fleischauer, Universal Paramount, archival inkjet print, Community Supported Arts Chicago, Spring 2011
“A Modest Occupation” Opening
Saturday, Sept. 14
6 p.m.-8 p.m.
1404 P St. NW
The proliferation of consumer-driven art businesses and its effect on art itself is the focus of this intriguing and timely exhibit featuring works from artists in San Francisco, Chicago and New Orleans, with guest curator Abigail Satinsky of Chicago’s Threewalls.
“86” summer with chefs for a good cause. (Courtesy photo)
Rooftop Cookout with D.C. Chefs
Tuesday, Sept. 17
6 p.m.-11 p.m.
1625 I St. NW202-689-8999
$86 per person, unlimited food and drink; 202-689-8989
Five of Washington’s best chefs are making it easy to bid farewell to summer with a special rooftop barbecue to benefit Children’s National Medical Center. BLT Steak’s Jon Mathieson, Rogue 24’s R.J. Cooper, Bayou Bakery’s David Guas, 1789’s Anthony Lombardo and Green Pig Bistro’s Scot Harlan throw down for the best end-of-summer dish, along with cocktails by mixologist Steve Oshana.
The Source “Duck Duck Grey Goose”
Wednesday, Sept. 18
7 p.m. to 10 p.m.
575 Pennsylvania Ave. NW
$99 per person, available here
And if a summer barbecue with chefs isn’t enough, how about duck and Grey Goose martini bar with eight D.C. chefs? Participating chefs are Nathan Anda of Red Apron Butchery, Bertrand Chemel of 2941, RJ Cooper of Rogue 24, Scott Drewno of The Source by Wolfgang Puck, Katsuya Fukushima of Daikaya, Mike Isabella of Graffiato/Kapnos/G, Frederik de Pue of Table/Azur and David Varley of Mina Group.
And with that, we’re stuffed.