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Smithsonian Associates - Entertaining, Informative, Eclectic, Insightful

Culinary Arts Programs

Lecture/Seminar
Thursday, November 4, 2021 - 7:00 p.m. to 8:30 p.m. ET

Since 1782, Baltimore's Lexington Market—the oldest public market in America—has brought fresh food and delicious flavors to the community long before "farm to table" was a hot culinary trend. Christine Rai explores its history and the stories behind some of its best-known foods that define the authentic taste of Baltimore.

Lecture/Seminar
Friday, November 5, 2021 - 6:45 p.m. to 8:00 p.m. ET

Chef Matthew Wendel, who spent many years working for President George W. Bush, shares recipes, photographs, stories, and memories of daily life as the personal chef and personal assistant to the president, as well as a career in which he served in positions at the State Department and the Office of Presidential Advance.

Lecture/Seminar
Tuesday, November 9, 2021 - 6:45 p.m. to 8:00 p.m. ET

The elusive, complex, and baffling scent of the truffle sent James Beard-award-winning author Rowan Jacobsen down a rabbit hole. He emerged into a mysterious secretive world of black-market deals, obsessive chefs, and some very determined dogs. Hear Jacobsen’s colorful account of this world, and the memorable truffle hunters he met along the way.

Lecture/Seminar
Friday, November 12, 2021 - 6:00 p.m. to 8:00 p.m. ET

Expand your knowledge of the world of wine as you sip along with sommelier Erik Segelbaum in an exploration of Oregon’s signature grapes. This immersive program includes a curated personal tasting kit to enhance the experience.

Lecture/Seminar
Thursday, December 9, 2021 - 6:45 p.m. to 8:00 p.m. ET

Pati Jinich’s newest cookbook brings together the signature recipes that Mexican home cooks, market vendors, and chefs have shared with her as she crisscrossed her native country for the past decade. Join her as she examines how these dishes represent the historic culinary diversity of the nation—and offers tips on how to bring the iconic tastes of Mexico into your own kitchen.

Lecture/Seminar
Saturday, December 11, 2021 - 6:00 p.m. to 8:00 p.m. ET

Expand your knowledge of the world of wine as you sip along with sommelier Erik Segelbaum in a tasting of wines from across the globe made under the oversight and collaboration of Château Lafite Rothschild’s head winemaker. This immersive program includes a curated personal tasting kit to enhance the experience.

Lecture/Seminar
Monday, December 13, 2021 - 12:00 p.m. to 1:15 p.m. ET

Virtually join art historian and culinary expert Elaine Trigiani in her 15th-century Tuscan farmhouse for a look at Venice through its artistic and culinary heritage. Learn how Giambattista Tiepolo became the 18th-century master of the Venetian school of painting. Then, watch her demonstrate the preparation of cicchetti, a favorite snack of today’s Venetian cocktail hour scene. (World Art History Certificate elective, 1/2 credit)

Lecture/Seminar
Wednesday, December 15, 2021 - 6:30 p.m. to 7:45 p.m. ET

The festivals, special foods, and spectacular customs of the holiday season last a glorious three weeks in Italy! Join food historian Francine Segan for a lively presentation on the many splendors of Christmas and New Year in Italy.

Lecture/Seminar
Thursday, January 6, 2022 - 7:00 p.m. to 8:30 p.m. ET

Join Christine Rai to explore how Dutch history geography, and climate shaped its distinct cheese styles and how cheese has played a role in the wider culture of the Netherlands. In addition to the fascinating history, she surveys how today’s Dutch cheese makers are innovating beyond their roots and shares tips and suggestions for savoring a range of delicious Dutch cheeses.