Chinese New Year Celebration Continues At The Source With Special Dumpling Class/Dim Sum Brunch

PENN QUARTER -- With the 2014 Chinese New Year officially beginning in earnest on Friday, Asian-influenced restaurant The Source by Wolfgang Puck kicked things into high gear with a string of celebratory events.

The first night of the 'Year of the Horse' saw the top-rated eatery roll out a congenial, family-style banquet as a nod to traditional New Year's gatherings in China. The one-night-only menu was specifically tailored towards group dining.

For those looking to uncover some of the award-winning venue's culinary secrets, the fun really came, however, on Saturday morning.

Executive Chef Scott Drewno led a class of approximately 12 on a cooking adventure that saw guests learn the in-and-outs of Chinese dumpling making and how to create a unique Hot & Sour Egg Drop Soup -- with wontons, no less.

As an added bonus, The Source Head Bartender Woong Chang walked attendees (already sipping chilled glasses of prosecco) through a de facto mixology class. Inspired by the zodiac year's equestrian theme, he demonstrated how to craft a lucky 'Clydesdale' punch, which blends blood orange, ginger, and lemon juice with bourbon, orange bitters, and Szechuan peppercorn.

Chinese New Year celebrations at The Source continue anew on Monday evening, with a special Night Market Dinner. The restaurant's dining room will be transformed to replicate the atmosphere of a Chinese street market, complete with five live action stations -- each serving a traditional Asian dish symbolizing luck and prosperity.

Saddle-up D.C.