What the shell’s going on here?

BID ADIEU
Farewell to Soft-Shells
What: Chef Jon Mathieson celebrates the season’s last crustaceans with five a la carte options and a cooking class that covers cleaning and prep ($100).
Why: Make it a CLT sandwich.
When: Menu thru Aug. 31. Class and four-course lunch, Sat., 12:30-3 p.m.
Where: BLT Steak, 1625 I St. NW, b/t 16th & 17th Sts. To reserve a spot in the class, call Lindsey Wolf at 202-689-8989.

ROULEZ
New Orleans Po Boy Shop Opens
What: Fifteen fat sandwiches, including cornmeal-crusted fried oyster and roast beef with debris, courtesy of Cam McNair, who honed his skills at NOLA landmarks Mr. B’s Bistro and Commander’s Palace.
Why: Start the workday with a lagniappe like beignets with mango syrup.
When: Mon.-Fri., 7 a.m.-7 p.m.
Where: 1205 19th St. NW, at L St. (202-621-8118).

RENEW
Green Fair
What: More than a dozen local businesses (Capital Bikeshare, Car2Go, Zipcar) spotlight day-to-day efforts to reduce their carbon footprints in the airy Colonnade.
Why: Honey samples from the hotel’s rooftop hives.
When: Fri., 11 a.m.-2 p.m.
Where: Fairmont Hotel, 2401 M St. NW, at 24th St. (202-429-2400).

SQUEAL
Porc Out
What: Chef Adam Sobel and team go hog wild with crispy Thai ribs, assorted sausages, and pulled pork tacos.
Why: Don’t overlook the oyster bar and DIY sundaes.
When: Sun., noon-3 p.m.
Where: Bourbon Steak, 2800 Pennsylvania Ave. NW, at 28th St., in the Four Seasons Hotel (202-944-2026). Tickets ($50-$60) at eventbrite.com.

Photo: Courtesy of BLT Steak