All upcoming Culinary Arts programs

Gumbo and beignets may be the flavors most people know, but the real story of New Orleans food is one of struggle, resilience, and power, reveals historian Ashley Rose Young, author of Nourishing Networks: The Public Culture of Food in New Orleans. She uncovers how, from 1800 to today, street vendors, cooks, and customers turned meals into weapons of influence—shaping taste, battling officials, and rewriting laws. Beneath the powdered sugar and peppery roux lies a history of conflict and creativity—of ordinary people whose daily struggles over food helped define the identity of one of America’s most captivating cities.

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. He explores classic and up-and-coming producers in Oregon. Each immersive program includes a curated personal tasting kit to enhance the experience.

The Guinness company was founded by Arthur Guinness in 1759, marked by the signing of a 9,000-year lease on a rundown brewery at St. James’s Gate in Dublin. From these humble beginnings, the Guinness Brewery grew rapidly, becoming the largest brewery in the world by the 1880s. Eibhlin Colgan, Guinness archive and heritage manager, traces the history of the company from the bold business decisions of its founder to the pioneering social initiatives championed by later generations of management.

Spenda 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. He explores the versatility of Paso Robles. Each immersive program includes a curated personal tasting kit to enhance the experience.

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. He explores offerings from both sides of South America’s Andes in an immersive program that includes a curated personal tasting kit to enhance the experience.

In Elizabethan England, feasts were grand, daylong spectacles overflowing with a sumptuous array of fanciful foods (but without knives or forks). Food historian Francine Segan, author of Shakespeare’s Kitchen, serves up rich tidbits of culinary history, introducing Elizabethan cooks, their recipes, and the extravagant dining customs of 16th- and 17th-century Europe. Fire-breathing roast peacock anyone?

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. He explores wines that are literally and figuratively cool and hot in an immersive program that includes a curated personal tasting kit to enhance the experience.

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. He explores how the Burgundian viticultural model is being adopted outside of Burgundy in an immersive program that includes a curated personal tasting kit to enhance the experience.