All upcoming Culinary Arts programs

Tuscany may very well be the emotional epicenter of Italian wine. With gently rolling hills, rich soils, cool breezes and plentiful sunshine, it's no wonder that the wines of the region are in high demand. Sommelier Erik Segelbaum leads a virtual tasting trip covering both hearty classic appellations and compelling, fresh white wines and lighter versions of full-bodied varieties. The immersive program includes a curated personal tasting kit to enhance the experience.

Starting in the 15th century, many European nations competed to acquire pepper, cinnamon, cardamom, and other spices from Asia, as well as porcelain, silk, tea, and more. In this quest to obtain goods from abroad, these countries built empires, established colonies, and left virtually no corner of the globe untouched. Former foreign correspondent Adam Tanner examines why this historic Western focus on Asia is essential to understanding our world today.

From the elaborate banquets of ancient civilizations to the lavish soirées of the Renaissance, feasts have revealed both the culinary delights of their time and the social hierarchies, power dynamics, and cultural exchanges that have shaped our past. In an evening series, food historian Francine Segan uncovers the meaning behind the food, drink, and rituals that have defined such gatherings and spotlights the unique foods of royal tables in ancient Egypt, Greece, and Rome. This session focuses on ancient Egypt in the time of Cleopatra.

The shores of the Mediterranean offer myriad incredible wines and appellations to explore—from fresh, light reds to tantalizing, mineral-driven whites, and of course, dazzling rosés. Sommelier Erik Segelbaum invites you to sip some of these coastal wines as if you’re on the deck of your private yacht. The immersive program includes a curated personal tasting kit to enhance the experience.

Plant-based eating has evolved over centuries, creating a base of beloved recipes from around the globe. Food editor and writer Joe Yonan has spent years reporting on and making plant-based dishes, and his new book, Mastering the Art of Plant-Based Cooking, spotlights vegan food as a unique cuisine worthy of mastery. Join him as he discusses the richness of global vegan cuisine and serves up tips for flavorful staples, weeknight meals, and celebratory feasts in your own kitchen.

Cardamom is one of the most aromatic and complex of spices, prized as much for its romantic and storied history as it is for its culinary usage (the sultry aroma of burning cardamom lured Mark Antony to Cleopatra’s palace). Spice expert Eleanor Ford draws on her new cookbook, A Whisper of Cardamom, to explore its facts, botany, myths, and properties and offers kitchen tips to get the best out of the captivating spice, elevating dishes from broths to curries, spiced teas to scented cakes.

From the elaborate banquets of ancient civilizations to the lavish soirées of the Renaissance, feasts have revealed both the culinary delights of their time and the social hierarchies, power dynamics, and cultural exchanges that have shaped our past. In an evening series, food historian Francine Segan uncovers the meaning behind the food, drink, and rituals that have defined such gatherings and spotlights the unique foods of royal tables in ancient Egypt, Greece, and Rome. This session focuses on ancient Greece in the time of Alexander the Great.

As far back as Thomas Jefferson's attempts to recreate some of his favorite European wines, Virginia has a storied history of viticulture. Now, new generations of winemakers are pushing the state’s wine to even greater heights. Sommelier Erik Segelbaum introduces some of the newest and most exciting wines Virginia has to offer. The immersive program includes a curated personal tasting kit to enhance the experience.

Virginia’s beautiful Shenandoah Valley has a rich geological heritage, shaped over millions of years of natural history. Gregg Clemmer, an experienced caver, takes you deep into that ancient past at two of the state’s most notable caverns and offers a chance to sample products of the valley’s fertile soil at a visit to a regional vineyard and winery.

With so many flavors and endless possibilities, the wines of the Southern Hemisphere are particularly well equipped to pair with classic and modern holiday dishes. This delicious seminar with sommelier Erik Segelbaum explores how to select and pair wines like a professional sommelier to make every seasonal meal memorable.