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Culinary Arts Programs

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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.

Thursday, September 17, 2015 at 6:45 PM

“Sake Samurai” Timothy Sullivan leads a tasty introduction to the world of premium sake, a libation the Japanese call the drink of the gods.

Saturday, September 19, 2015 at 8:00 AM

For Smithsonian Associates members at the Resident Promoter ($100) level or below and Smithsonian staff: Embark on a scavenger safari to spot 50 different animals (one for each of the Smithsonian Associates’ 50 years) at this year’s Breakfast at the Zoo. There’ll be plenty of family fun, food, music, and activities—and it all happens before the zoo opens to the public.

Saturday, September 19, 2015 at 8:00 AM

For Smithsonian Associates members at the Resident Advocate ($175) level or above. Embark on a scavenger safari to spot 50 different animals (one for each of the Smithsonian Associates’ 50 years) at this year’s Breakfast at the Zoo. There’ll be plenty of family fun, food, music, and activities—and it all happens before the zoo opens to the public. This ticket option includes VIP Pavilion access from 8 to 9 a.m.

Saturday, September 19, 2015 at 9:00 AM

For Smithsonian Associates members at the Resident Advocate ($175) level or above. Embark on a scavenger safari to spot 50 different animals (one for each of the Smithsonian Associates’ 50 years) at this year’s Breakfast at the Zoo. There’ll be plenty of family fun, food, music, and activities—and it all happens before the zoo opens to the public. This ticket option includes VIP Pavilion access from 9 to 10 a.m.

Saturday, September 19, 2015 at 10:00 AM

For Smithsonian Associates members at the Resident Advocate ($175) level or above. Embark on a scavenger safari to spot 50 different animals (one for each of the Smithsonian Associates’ 50 years) at this year’s Breakfast at the Zoo. There’ll be plenty of family fun, food, music, and activities—and it all happens before the zoo opens to the public. This ticket option includes VIP Pavilion access from 10 to 11 a.m.

Tuesday, September 29, 2015 at 6:45 PM

Libby H. O’Connell, History Channel’s chief historian, serves up a savory history of American food filled with historical nuggets, strange delicacies of yesteryear, and the familiar dishes we love in her new book The American Plate: A Culinary History in 100 Bites. Dig in!

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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