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Smithsonian Associates - Entertaining, Informative, Eclectic, Insightful

Culinary Arts Programs

Lecture/Seminar
Friday, March 5, 2021 - 6:00 p.m. ET

World-class additions to any wine cellar, some of Washington’s most powerful and amazing wines are being brought to life by equally powerful and amazing women. In a guided tasting led by top sommelier Erik Segelbaum, discover some of the state’s best wines produced by women winemakers.

Lecture/Seminar
Tuesday, March 23, 2021 - 6:45 p.m. ET

Join Chef Kevin Mitchell and historian David S. Shields for a delicious dive into the culinary specialties of the Charleston region, which include the famous rice and seafood dishes of the Low Country. Cook along as the chef demonstrates one of the region’s signatures dishes: Hoppin’ John.

Lecture/Seminar
Thursday, March 25, 2021 - 6:15 p.m. ET

Heavily influenced by the cuisines of France and Ireland, traditional Québécois food is hearty yet sophisticated. Dig into some of its history as Montréal chef Dominic Sylvain demonstrates how to make one of its most iconic dishes, pâté chinois—a beloved French-Canadian spin on shepherd’s pie that’s perfect for warming up a chilly winter.

Lecture/Seminar
Wednesday, March 31, 2021 - 6:45 p.m. ET

What’s in store for bread making? Find out when a panel of top bakers mix it up in a conversation that spans traditional and new methods of sourcing ingredients to trends in the baking process itself.

Lecture/Seminar
Thursday, April 8, 2021 - 6:45 p.m. ET

Robert Paarlberg, an adjunct professor of public policy at the Harvard Kennedy School and the author of Starved for Science, Food Politics, and The United States of Excess, offers a bold science-based response to misinformation about food production and organic, unprocessed foods.

Lecture/Seminar
Friday, April 9, 2021 - 6:00 p.m. ET

Archaeological records show domesticated grape growing and winemaking in Israel and the Levant dates back more than 5000 years and is largely responsible for the evolution of modern wine. In this guided tasting with top sommelier Erik Segelbaum, explore Israeli wine's storied past, present, and future.

Lecture/Seminar
Thursday, April 22, 2021 - 7:00 p.m. ET

What’s the secret to pairing a cocktail with just the right wickedly indulgent sweet? Two masters in composing after-dinner delights show how to make sublime confections and build expert cocktails superbly crafted for each other.

Lecture/Seminar
Friday, May 21, 2021 - 10:00 a.m. to 11:15 a.m. ET

Maryland’s long history, diverse inhabitants, varied landscapes, and of course, the Chesapeake Bay have contributed to a delicious cornucopia of foods and culinary traditions. Explore the state’s signature flavors, both familiar and unique, from the Appalachians of western Maryland to the Chesapeake’s Eastern Shore.