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All upcoming Culinary Arts programs

All upcoming Culinary Arts programs

Showing programs 1 to 9 of 9
June 28, 2024

Sommelier Erik Segelbaum spotlights New Zealand's commitment to viticultural sustainability and the country’s distinctive fusion of traditional and modern winemaking. Between unforgettable Pinot Noirs from the South Island, world-renowned Syrah and Bordeaux style blends from the North, and bright crisp whites, New Zealand has something for everyone. The immersive program includes a curated personal tasting kit to enhance the experience.


July 11, 2024
In-Person
$100 - $130

Enjoy a three-course lunch specially designed for Smithsonian Associates at Alta Strada in Fairfax, Virginia’s Mosaic District. Executive chef Matt Smith introduces the menu of handmade pastas and other authentic classics and guides participants through a tortellini-folding lesson before the meal.


July 26, 2024

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.


August 8, 2024

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.


August 19, 2024

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.


August 23, 2024

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.


September 16, 2024

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.


September 20, 2024

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.


October 21, 2024

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 Rome in the time of Caesar.