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Culinary Arts Programs
A Toast to the Rat Pack

Author and cocktail expert Philip Green celebrates the spirit—and the favorite spirits—of Frank Sinatra, Sammy Davis, Dean Martin, Joey Bishop, and other members of the swingin’, high-living clan who came to symbolize ’60s-style cool onstage and off.

Date
Thursday, August 2, 2018 - 6:45 p.m.
New Frontiers and Old Traditions: Trends in South American and Australian Wines

Argentine Malbec and Aussie Shiraz may still rule the export markets, but today’s producers in South America and Australia create a richly varied range of high-quality wines that deserve to be better known. Joined by a pair of wine experts, Taylor Parsons, a Los Angeles-based sommelier, guides a two-part exploration of the history, development, and diversity of these two pivotal axes of the wine world. This session focuses on South American wines.

Date
Friday, August 3, 2018 - 6:45 p.m.
New Frontiers and Old Traditions: Trends in South American and Australian Wines

Argentine Malbec and Aussie Shiraz may still rule the export markets, but today’s producers in South America and Australia create a richly varied range of high-quality wines that deserve to be better known. Joined by a pair of wine experts, Taylor Parsons, a Los Angeles-based sommelier, guides a two-part exploration of the history, development, and diversity of these two pivotal axes of the wine world. This session focuses on Australian wines.

Date
Saturday, August 4, 2018 - 6:45 p.m.
The Garden in Your Beer

Since the beginnings of beer, brewers have used a variety of cultivated and foraged ingredients for added flavor and preservation. Take a look at the garden through the lens of the botanicals, spices, wild yeasts, fruits, berries, and hops that flavor your favorite beer.

Date
Thursday, August 16, 2018 - 6:45 p.m.
Mixing Cocktails With Panache: Drinks From the Bar at Quill

Katie Dandridge, one of the cocktail experts from Quill, the lounge at Washington’s Jefferson Hotel, leads a hands-on class (and tasting) for amateur mixologists who want to learn how to shake things up at home.

Date
Saturday, August 18, 2018 - 3:00 p.m.
The Many Cultures of Taiwan

Taiwan and its many smaller offshore islands may not be huge in area, but they contain vast history, traditions, cultures, and natural attractions. Get ready to explore many of the treats Taiwan has to offer and discover many of its indigenous cultures during a single spectacular evening, featuring Taiwanese music and food and drink samples.

Date
Thursday, September 6, 2018 - 6:45 p.m.
Star Power: Inside the Michelin Guide

When the Michelin Guide, a powerful arbiter of taste, arrived in Washington in 2016, it was widely interpreted as validation of the city’s culinary pedigree. In a special evening that follows the launch of this year’s guide, hear about the newly selected Washington “stars” from Michael Ellis, Michelin’s international director.

Date
Friday, September 14, 2018 - 11:00 a.m.
A Private Lunch at Sababa: Israeli Cool

Sababa is Hebrew slang for great or cool. It is also the name of a new contemporary Israeli restaurant in Cleveland Park. Sababa opens exclusively to Smithsonian guests for a family-style lunch and a glass of wine—and author and culinary expert Joan Nathan adds a dash of cultural context to the proceedings.

Date
Friday, September 21, 2018 - 12:00 p.m.
Breakfast at the Zoo: A Date with Spike the Elephant

For Smithsonian Associates members at the Promoter ($100) level or below: Join us as we feature the National Zoo’s Asian elephant herd—and welcome its newest member, Spike—at this much-anticipated annual event. Enter the zoo before it opens to the public, enjoy breakfast, get up-close looks at the animals, and take in the memorable sights and sounds of Smithsonian’s wonderful zoo.

Date
Saturday, September 22, 2018 - 8:00 a.m. to 11:00 a.m.
Breakfast at the Zoo: A Date with Spike the Elephant

For Smithsonian Associates members at the Advocate ($175) level or above. Join us as we feature the National Zoo’s Asian elephant herd—and welcome its newest member, Spike—at this much-anticipated annual event. Enter the zoo before it opens to the public, enjoy breakfast, get up-close looks at the animals, and take in the memorable sights and sounds of Smithsonian’s wonderful zoo. This ticket option includes VIP access at the Mane Grill across from Lion and Tiger Hill from 8 to 9 a.m.

Date
Saturday, September 22, 2018 - 8:00 a.m. to 11:00 a.m.
Breakfast at the Zoo: A Date with Spike the Elephant

For Smithsonian Associates members at the Advocate ($175) level or above. Join us as we feature the National Zoo’s Asian elephant herd—and welcome its newest member, Spike—at this much-anticipated annual event. Enter the zoo before it opens to the public, enjoy breakfast, get up-close looks at the animals, and take in the memorable sights and sounds of Smithsonian’s wonderful zoo. This ticket option includes VIP access at the Mane Grill across from Lion and Tiger Hill from 9 to 10 a.m.

Date
Saturday, September 22, 2018 - 8:00 a.m. to 11:00 a.m.
Breakfast at the Zoo: A Date with Spike the Elephant

For Smithsonian Associates members at the Advocate ($175) level or above. Join us as we feature the National Zoo’s Asian elephant herd—and welcome its newest member, Spike—at this much-anticipated annual event. Enter the zoo before it opens to the public, enjoy breakfast, get up-close looks at the animals, and take in the memorable sights and sounds of Smithsonian’s wonderful zoo. This ticket option includes VIP access at the Mane Grill across from Lion and Tiger Hill from 10 to 11 a.m.

Date
Saturday, September 22, 2018 - 8:00 a.m. to 11:00 a.m.
Perfect Pairings: Natural Wines and Your Favorite Foods

Have you heard the new culinary term, “wine food”? It refers to matching a wider range of wines to food. Dana Frank and Andrea Slonecker, authors of Wine Food, discuss a range of distinctive flavors that natural wines offer, and how to match them with your favorite foods. Stay for a specially paired bite and sip.

Date
Thursday, September 27, 2018 - 6:45 p.m.
Sicily’s World of Food and Culture

Sicily bears fascinating traces in art, architecture, and cuisine of the many civilizations that have ruled it over the centuries. Food historian Francine Segan examines how a myriad of cultures influenced the flavors of this island’s iconic dishes. After the program, sample Sicilian history at a reception featuring the region’s desserts and wines.

Date
Tuesday, October 9, 2018 - 6:45 p.m.
Chocolate! Cioccolato! Schokolade! Chocolat!

Chocolate has quite a history—and it’s delicious. Join food historian Francine Segan as she explores its evolution from ancient grainy bitter brew to the smooth and luscious treat we love today. And stay for a tasting of imported Italian chocolates paired with selected French red wine.

Date
Wednesday, October 10, 2018 - 6:45 p.m.
Autumn in Hyde Park: Famous Families and Fabulous Food

Savor the lower Hudson Valley—a treasure trove of historic houses and home of the Culinary Institute of America (CIA)—in a 3-day excursion led by Bill Keene, a lecturer in history, urban studies, and architecture. The tour includes visits to the Kykuit Rockefeller estate, the CIA (for a 4-course Italian dinner), the Springwood family estate where Franklin Delano Roosevelt was born, and the magnificent Vanderbilt Mansion. 

Date
Depart: Thursday, October 11, 2018 - 7:00 a.m.
Return: Saturday, October 13, 2018 - 9:30 p.m.