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Smithsonian Associates - Entertaining, Informative, Eclectic, Insightful

Culinary Arts Programs

Lecture/Seminar
Wednesday, May 19, 2021 - 6:30 p.m. ET

Part of CULINASIA: The Future of Asian Food in America

Opening a Southeast Asian restaurant, bar, or food business was always an uphill battle. How can they keep their doors open during a global pandemic with the doubly stacked odds of anti-Asian racism at an all-time high? In a free program, learn how a panel of Southeast Asian chefs and restaurateurs from across the country are meeting the moment.

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.

Lecture/Seminar
Wednesday, June 2, 2021 - 6:45 p.m. ET

Spices are the fastest, easiest way to make a good dish a spectacular one, according to spice expert and professional chef Lior Lev Sercarz. He explains how to create spice blends, how to cook with them, and demonstrates the preparation of a spicy summer dinner.

Lecture/Seminar
Wednesday, June 9, 2021 - 6:30 p.m. ET

Part of CULINASIA: The Future of Asian Food in America

While past Asian American generations may have seen fast food as simply a means for entry-level job opportunities, children of Asian immigrants are flourishing as entrepreneurs in both fast-casual and sophisticated fine-dining restaurants and food businesses. But the persistent myths that so-called “ethnic” food is supposed to be cheap and fast endure. A panel of Asian American food professionals examines the origins of those long-held assumptions and challenge us to grapple with how we might collectively move beyond them.

Lecture/Seminar
Thursday, June 10, 2021 - 12:00 p.m. to 1:30 p.m. ET

You can’t visit Italy right now—but you can join art historian and culinary expert Elaine Trigiani at her farmhouse in Tuscany for a virtual exploration of Calabria—the toe of Italy’s boot—through a vivid look at its artistic and culinary heritage. (World Art History Certificate elective, 1/2 credit)

Lecture/Seminar
Wednesday, June 23, 2021 - 6:30 p.m. ET

Part of CULINASIA: The Future of Asian Food in America

In both film and popular media as well as farming and land ownership, Asian Americans have been historically underrepresented and repeatedly denied opportunities for advancement  A discussion inspired by the Oscar-nominated film Minari offers a unique opportunity to explore these themes as a panel of Asian American farmers and vintners examine the semi-autobiographical story of a Korean American farm family that embarks on a new kind of American dream.

Lecture/Seminar
Thursday, June 24, 2021 - 6:45 p.m. ET

Looking for some refreshing cocktail ideas for warm summer evenings? Author and cocktail historian Philip Greene demonstrates how to make classics like the Tom Collins, Mojito, Southside, Daiquiri, and Jack Rose. He also mixes in the drinks’ histories and folklore. 

Lecture/Seminar
Thursday, July 1, 2021 - 6:45 p.m. ET

Across America, the pure love and popularity of barbecue cookery has gone through the roof. Adrian Miller—admitted ’cuehead and longtime certified barbecue judge—asks why African Americans aren’t receiving the recognition they deserve in today’s barbecue culture. He reveals how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today.

Lecture/Seminar
Friday, July 16, 2021 - 6:00 p.m. ET

Spend a fascinating Friday evening expanding your knowledge of the world of wine as you sip along with sommelier Erik Segelbaum in a series of delectable adventures. This immersive program focuses on wine favorites from the pros and includes a curated personal tasting kit to enhance the experience.