Lena Richard, a Black chef and entrepreneur in New Orleans, built a dynamic culinary career in the segregated South, defying harmful stereotypes of Black women that severely diminished their role in the creation and development of American food culture and its economy.
This program is hosted in collaboration with the Southern Food and Beverage Museum where Lavigne is the Director of Culinary Programming.
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 showcases Portuguese wines and includes a curated personal tasting kit to enhance the experience.
How did American transform from a country that relied on a relatively wholesome and nourishing food system to one in which the daily diet is laden with fats, sugar, and ultra-processed unhealthy foods? Historian Allen Pietrobon traces the changes in American cuisine since the end of WWII, highlighting key events that radically changed how and what Americans eat.
Food markets and food halls are a hot culinary trend right now, but Baltimore is home to the nation’s oldest continuously operating public market system, one that draws on the harvest of Marlyand farms and the Chesapeake Bay. Christine Rai explores each of the city’s markets, delving into their history, architecture, and evolution, as well as stories of the city’s traditional produce vendors, the arabbers and their iconic horse-drawn carts.
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 showcases South American wines and includes a curated personal tasting kit to enhance the experience.
Plat du Jour, French for dish of the day, is announced on chalkboards displayed in front of France’s restaurants, cafes, brasseries, and bistros. Cooking teacher, author and journalist Susan Herrmann Loomis highlights this iconic part of a set menu. Virtually enter her Parisian kitchen as she shares what the cook needs to know to make a delicious plat du jour.
From the earliest administrations to today, presidents have recognized the important function wine plays in entertaining at the White House. In an illustrated conversation, Fred Ryan, Jr., author of Wine and the White House: A History, is joined by Smithsonian Distinguished Scholar Richard Kurin for an informative and entertaining evening perfect for devotees of presidential history, lovers of wine, or both.
Can a Renaissance feast tell us about perspective in painting? Drawing on his new book The Hungry Eye, Leonard Barkan, a professor of comparative literature at Princeton University, explores the central role of food and drink in literature, art, philosophy, religion, and statecraft from antiquity to the Renaissance.
Award-winning actor and food obsessive Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. Join him for a big night as he discusses his favorite food memories; his recent series for CNN; his new book, Taste: My Life Through Food; and what he’s most looking forward to in the future of food. Mangia!
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 showcases Loire Valley wines and includes a curated personal tasting kit to enhance the experience.
Dorie Greenspan's name is synonymous with baking—and always-tempting recipies. Join her in conversation with Zoë François, host of "Zoë Bakes" on the Magnolia Network, as she reflects on the art of baking, shares stories and great home baking tips, and talks about how she created her newest book, Baking With Dorie.
