Culinary Arts Programs

Japanese foodies take their ramen—which boasts more than 30 regional variations—very seriously. The team behind D.C.’s popular Bantam King, Daikaya, and Haikan restaurants explores the essentials of Sapporo-style ramen, how they prepare it, and how best to enjoy it. Then, get a taste of your own when you sit down for lunch at Haikan.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on the Bordeaux wine region.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on the Bordeaux wine region.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on wine regions of Northern Italy.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on wine regions of Northern Italy.

What’s better than the perfect shmear? Jewish historian Ted Merwin bites into the cultural history of the beloved breakfast sandwich of bagels and cured fish. Afterward, enjoy a classic combo with ingredients from local purveyors.

How do we make informed food choices that are right for us and the planet—and are still delicious? Health and nutrition expert Sophie Egan leads a panel of chefs, restaurateurs, and a fellow food writer to explore how an emphasis on plant-based eating might offer one of the major answers.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on wine regions of Central and Southern Italy.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on wine regions of Central and Southern Italy.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on the Burgundy wine region.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on the Burgundy wine region.

Historian Allen Pietrobon explores American food culture since 1850 and how, throughout American history, food has been a battleground where culture, ethnicity, race, and identity clash.

Arts journalist Richard Selden leads a two-day tour to New York City’s northernmost borough. Discover the glorious New York Botanical Garden, vibrant neighborhoods like Riverdale, Little Italy, and City Island (it’s really an island), and great local eateries.

Why are boules, baguettes, and brioches among the hottest things in bread making today? Find out when a batch of top artisan bakers mix it up in a conversation led by the Washington Post’s Mary Beth Albright that spans traditional and new methods of sourcing ingredients, trends in the baking process, and tips to give your home-made bread that artisan touch. And of course, sample some of the panelists’ fresh-from-the-oven products.

Sign on for a 5-day tour that explores North Carolina’s minor-league baseball revival. Watch games featuring upcoming stars, hear stories from insiders, and enjoy the best of North Carolina barbecue.