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Culinary Arts Programs

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Tuesday, June 2, 2015 at 6:45 PM

Imagine your pantry shelves filled with jars of home-made delights made from fresh seasonal produce. Cathy Barrow, author of Mrs. Wheelbarrow’s Practical Pantry, is ready to teach you all the canning and preserving tricks you need to make that a reality. This is the first session of a 4-session program.

Tuesday, June 9, 2015 at 7:00 PM

Dinner Lab’s pop-up events have delighted local foodies with inventive cuisine from on-the-rise chefs and offbeat locations that remain a secret to diners until the day before the meal. Smithsonian settings provide the backdrops for a series of sure-to-be-memorable (and delicious) summer evenings.

Wednesday, June 24, 2015 at 6:45 PM

Nothing’s more satisfying than something hot off the grill on a summer evening. Join the co-host of Travel Channel’s American Grilled for a program, cookbook signing, and a seasonally inspired dinner at the Hill Center, site of his second Bayou Bakery location.

Tuesday, July 7, 2015 at 6:45 PM

Imagine your pantry shelves filled with jars of home-made delights made from fresh seasonal produce. Cathy Barrow, author of Mrs. Wheelbarrow’s Practical Pantry, is ready to teach you all the canning and preserving tricks you need to make that a reality. This is the second session of a 4-session program.

Thursday, July 9, 2015 at 6:45 PM

Conan O’Sullivan of DC’s Sona Creamery explores the long global history of cheese-making, cheese production globally and locally, and what turns a good cheese into a great one.

Thursday, July 9, 2015 at 6:45 PM

Includes Cheese-Making Workshop: Conan O’Sullivan of DC’s Sona Creamery explores the long global history of cheese-making, cheese production globally and locally, and what turns a good cheese into a great one. Later, observe the craft of cheesemaking at a lively workshop.

Monday, July 13, 2015 at 6:45 PM

From North and South America to Europe, Africa, and Asia, the dumpling has become synonymous with comfort food. Find out from food expert Barbara Gallani how this simple dish has inspired songs, poems, and even monuments. And then, sample dumplings from around the world.

Thursday, July 16, 2015 at 6:45 PM

After living in France for 25 years, author and cooking teacher Susan Herrmann Loomis knows the traditions and techniques that home cooks depend on to produce the simple but delicious everyday meals that make French kitchens (and dining rooms) the envy of the world.

Thursday, July 23, 2015 at 7:00 PM

Dinner Lab’s pop-up events have delighted local foodies with inventive cuisine from on-the-rise chefs and offbeat locations that remain a secret to diners until the day before the meal. Smithsonian settings provide the backdrops for a series of sure-to-be-memorable (and delicious) summer evenings.

Saturday, August 8, 2015 at 12:00 PM

Jason Story of Washington’s Straw, Stick, and Brick Delicatessen knows why we love barbecue. He covers its regional traditions, techniques, and home-kitchen tips, then serves up a meal for some real hands-on exploration.

Thursday, August 13, 2015 at 7:00 PM

Dinner Lab’s pop-up events have delighted local foodies with inventive cuisine from on-the-rise chefs and offbeat locations that remain a secret to diners until the day before the meal. Smithsonian settings provide the backdrops for a series of sure-to-be-memorable (and delicious) summer evenings.

Tuesday, September 15, 2015 at 6:45 PM

Imagine your pantry shelves filled with jars of home-made delights made from fresh seasonal produce. Cathy Barrow, author of Mrs. Wheelbarrow’s Practical Pantry, is ready to teach you all the canning and preserving tricks you need to make that a reality. This is the third session of a 4-session program.

Tuesday, October 6, 2015 at 6:45 PM

Imagine your pantry shelves filled with jars of home-made delights made from fresh seasonal produce. Cathy Barrow, author of Mrs. Wheelbarrow’s Practical Pantry, is ready to teach you all the canning and preserving tricks you need to make that a reality. This is the final session of a 4-session program.

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