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All upcoming Culinary Arts programs

All upcoming Culinary Arts programs

Showing programs 1 to 10 of 11
March 19, 2024

Do you know the stories behind delectable Chinese American dishes—such as the connection between scallion pancakes and pizza? Drawing on her new book, Chinese Menu, Newberry and Caldecott honoree Grace Lin shares the tales behind favorite Chinese American food, from fried dumplings to fortune cookies. Rooted in history and folklore, the delightful stories are filled with squabbling dragons, magical fruits, and hungry monks. Journalist Lisa Ling joins Lin to uncover the rich histories of these dishes. Although Lin’s book is for young readers, this delicious conversation is for foodies of all ages.

March 22, 2024

In addition to producing incredible and complex wines, Languedoc is a leader in sustainable viticulture and forward-thinking responses to climate change. This delicious exploration of regional wines led by sommelier Erik Segelbaum explores the profound impact Languedoc has had in the global wine world. The immersive program includes a curated personal tasting kit to enhance the experience.

April 7 to April 8, 2024
$675 - $965

Arts journalist Richard Selden leads a delightful exploration of New York City’s largest outer borough. Highlights include the site of the 1939 and 1964 World’s Fairs; the Museum of the Moving Image; the Noguchi Museum; the Louis Armstrong House Museum; a sampling of the borough’s international cuisine; and an overnight stay at the TWA Hotel, which celebrates the Jet Age glamour of the 1960s.

April 12, 2024
$100 - $130

Enjoy a three-course lunch at Washington’s modern Japanese restaurant Nama Ko and learn how a single fish can be used to make essential Japanese pantry ingredients, both fresh and preserved. Chef Derek Watson uses a whole bonito or skipjack tuna to demonstrate how it is used in each course of the menu, which includes miso soup, tuna sashimi with house-made ponzu sauce, and salmon donburi.

April 16, 2024

In Joan Nathan’s new book, My Life in Recipes, the noted authority on global Jewish cuisine uses recipes to trace her family’s history and her own story of marriage, motherhood, and a career as a food writer—and punctuates it with all the foods she has come to love. Join her for a conversation in which she discusses the treasury of recipes and stories in the book and her personal journey of discovering Jewish cuisine from around the world.

April 19, 2024

Explore the rich diversity of Walla Walla Valley as it celebrates 40 years since becoming an appellation. Sommelier Erik Segelbaum leads you in discovering the nuances in aroma, flavor profiles, and aging potential of select Walla Walla Valley wines and gaining a deeper appreciation for this renowned wine region of Washington State.

May 10, 2024
$220 - $270

A day-long visit to the Brandywine Museum of Art led by art historian Bonita Billman brings the landscape of Pennsylvania’s Brandywine Valley to life and offers an opportunity to explore a trio of special exhibitions, featuring works by Andrew Wyeth, Jamie Wyeth, and Karl J. Kuerner—plus the N.C. Wyeth house and studio and Kuerner Farm (open to public tours for only a few days of the year). (World Art History Certificate elective, 1/2 credit)

May 13, 2024
$250 - $280

Celebrate spring with a delicious evening at Shilling Canning Company, a modern Mid-Atlantic restaurant where executive chef Reid Shilling serves his take on seasonal cuisine highlighting ingredients from around the Chesapeake. His specially designed menu for the event showcases locally sourced, creatively inspired dishes­—all in the restaurant’s spirit of sharing the bounties of the Bay region. Sommelier Erik Segelbaum, who leads Smithsonian Associates’ popular Wine Adventures series, pairs wines with the courses and joins chef Shilling to talk about the food and drink.

May 17, 2024

Winemakers in Chile are amid a new era of innovation, modernization, discovery, and rejuvenation—leading to some of the most exciting wines the country has ever known. Sommelier Erik Segelbaum and Amanda Barnes, author of The South American Wine Guide, reveal why Chilean wine has never been better. The immersive program includes a curated personal tasting kit to enhance the experience.

May 30, 2024

One of the biggest food trends today is a traditional Japanese ingredient called koji, the mold-inoculated grains responsible for miso, soy sauce, sake, mirin, and a host of other ingredients. Although it has been a culinary mainstay in Asia for centuries, it's only recently that Western chefs have started catching on to its transformative powers as a seasoning and a curing agent. Takashi Sato, an eighth-generation member of the founding family of a tamari and miso brewery, shares how koji creates the flavors behind your favorite Japanese foods. After the presentation, savor the secret ingredient as you sample foods and beverages that have been flavored with koji.