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Culinary Arts Programs

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Thursday, November 6, 2014 at 6:45 PM

Dominique Ansel grabbed the nation’s attention last year with his creation of the Cronut, the croissant-doughnut hybrid. In this conversation with Todd Kliman, dining editor of Washingtonian magazine, Ansel shares the secrets to transforming humble ingredients into the most tempting and satisfying pastries imaginable. Be sure to stay for samples of Ansel’s Christmas Morning Cereal.

Monday, November 17, 2014 at 6:45 PM confit…pancetta…chorizo sausage…country bacon: They’re all part of one of today’s hottest food trends. Jason Story of Washington’s Three Little Pigs Charcuterie and Salumi offers an inviting overview for both new fans and aficionados.

Friday, November 21, 2014 at 6:45 PM

In her new book Baking Chez Moi, Dorie Greenspan chronicles the sweet side of her Parisian kitchen adventures, focusing on the what she and her French friends bake at home, the pastries she’s loved from travels through France, and what she’s been inspired to invent and adapt from the city's markets and the country's traditions. 

Tuesday, December 2, 2014 at 6:45 PM

If you’re in a pickle about how to preserve your favorite seasonal produce and local foods, Cathy Barrow, a D.C.-based food writer, can help. Barrow covers kitchen skills including canning, smoking, brining, fermenting, and dehydrating, and shows that all is within the everyday cook’s grasp.

Thursday, December 4, 2014 at 6:45 PM

Food and travel writer Monica Bhide leads you through the temples, mosques, and gurudwaras of India’s most prominent religions by way of their sacred foods. Then, enjoy a buffet reception prepared by Indique in Cleveland Park.