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Smithsonian Associates - Entertaining, Informative, Eclectic, Insightful

Culinary Arts Programs

Sustainable Eating: Conscious Choices for Eating More Plants

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.

Date of event
Thursday, April 16, 2020 - 6:45 p.m.

The Bronx in Bloom: Gardens, Art, and Local Culture

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.

Date of event
Depart: Sunday, May 17, 2020 - 7:30 a.m.
Return: Monday, May 18, 2020 - 11:00 p.m.

Spring in Jefferson’s Garden

Springtime bounty has inspired many a chef and foodie, especially Thomas Jefferson, nation’s first epicurean president who brought many new varietals of vegetables to America and to his own garden at Monticello. Celebrate his culinary legacy at a private lunch at the beautiful Jefferson Hotel featuring a special seasonal menu inspired by Jefferson.

Date of event
Sunday, May 17, 2020 - 1:00 p.m.

Artisan Bread Making: Tradition and Innovation

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.

Date of event
Thursday, May 28, 2020 - 6:45 p.m.

Wine and Cheese Parings with Cheesemonster Studio

Join experts from Cheesemonster Studio for a lively and educational evening that explores the art of combining cheese and wine. They guide curated pairings of five wines and cheeses, examining how their flavors work together to create some of the best duets in all of the food and beverage world.

Date of event
Wednesday, June 10, 2020 - 6:45 p.m.

Pizza-Making in the Neapolitan Tradition

In a workshop at Pizza University, chef Felice Colucci guides you through the steps and secrets of making Neapolitan-style pizza from scratch. Graduate with tips on making the pie at home.

Date of event
Friday, June 12, 2020 - 3:00 p.m. to 6:30 p.m.

A Bartender's Guide to Vermouth

It’s in the Martini, the Manhattan, the Rob Roy, and the Negroni, but what do you really know about vermouth? Katie Dandridge, one of the cocktail experts behind the bar at Quill, the elegant lounge at Washington’s Jefferson Hotel, discusses the history of vermouth and the variety of ways we enjoy it today.

Date of event
Wednesday, June 17, 2020 - 6:45 p.m.

Pizza-Making in the Neapolitan Tradition

In a workshop at Pizza University, chef Felice Colucci guides you through the steps and secrets of making Neapolitan-style pizza from scratch. Graduate with tips on making the pie at home.

Date of event
Friday, June 19, 2020 - 3:00 p.m. to 6:30 p.m.

Pizza-Making in the Neapolitan Tradition

In a workshop at Pizza University, chef Felice Colucci guides you through the steps and secrets of making Neapolitan-style pizza from scratch. Graduate with tips on making the pie at home.

Date of event
Friday, June 26, 2020 - 3:00 p.m. to 6:30 p.m.

A Carolina Fourth: Baseball, Barbeque, and Fireworks

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.

Date of event
Depart: Wednesday, July 1, 2020 - 7:30 a.m.
Return: Sunday, July 5, 2020 - 3:00 p.m.

Wine Regions of France and Italy: Bordeaux

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.

Date of event
Friday, July 10, 2020 - 6:45 p.m.

Wine Regions of France and Italy: Bordeaux

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.

Date of event
Saturday, July 11, 2020 - 3:00 p.m.

Wine Regions of France and Italy: 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.

Date of event
Friday, July 24, 2020 - 6:45 p.m.

Wine Regions of France and Italy: 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.

Date of event
Saturday, July 25, 2020 - 3:00 p.m.

Wine Regions of France and Italy: 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.

Date of event
Friday, July 31, 2020 - 6:45 p.m.

Wine Regions of France and Italy: 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.

Date of event
Saturday, August 1, 2020 - 3:00 p.m.

Wine Regions of France and Italy: Burgundy

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.

Date of event
Friday, August 7, 2020 - 6:45 p.m.

Wine Regions of France and Italy: Burgundy

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.

Date of event
Saturday, August 8, 2020 - 3:00 p.m.

Bagel and Lox: An Edible Icon

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.

Date of event
Sunday, October 4, 2020 - 11:00 a.m. to 1:00 p.m.

All You Can Eat: A Culinary History of America

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.

Date of event
Wednesday, November 18, 2020 - 6:45 p.m.