When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This time around, we’re doing something a little different. Instead of focusing on a single eatery, we’re looking at the fourth annual Meat-Free Week, which runs from February 4-11. We find out how many restaurants are participating in this meatless merrymaking, the number of paintings artist Dana Ellyn created to commemorate the celebration, and the amount of coconut milk that goes into Casa Oaxaca’s vegan tres leches cake.
Days in Meat-Free Week: Eight
Years that DC Meat-Free Week has been in existence: Four
Ounces of coconut milk used in the vegan tres leches cakes sold by Casa Oaxaca during Meat-Free Week: 210
Gallons of gravy used during last year’s Meat-Free Week BBQ Kick-Off Party: Two
Pounds of mashed potatoes eaten during last year’s Meat-Free Week BBQ Kick-Off Party: 20
Seats available in DC Meat-Free Week’s three-day vegan pop-up restaurant located in the GooDBuddY art gallery: 18
Meat-free-inspired paintings by local artist and vegetarian Dana Ellyn, which will hang in the gallery where the 3-day vegan pop-up restaurant is held: 25
Restaurants offering week-long specials in honor of Meat-Free Week: Seven, including Elizabeth’s Gone Raw and Sticky Fingers Sweets & Eats
Cost to enjoy five different samples of wine and gourmet dishes at Whole Foods Foggy Bottoms’ all vegan edition of Wine Down Wednesday: $5