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Smithsonian Associates - Entertaining, Informative, Eclectic, Insightful

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Bagel and Lox: An Edible Icon

Weekend Program with Tasting

Sunday, October 4, 2020 - 11:00 a.m. to 1:00 p.m.
Code: 1A0103
$30 - Member
$45 - Non-Member
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Please Note: This program has a rescheduled date (originally March 29, 2020).

What’s better than the perfect shmear? What’s the secret to the mouthwatering combination of a mountain of fresh-cured smoked salmon atop a simply toasted bagel? Historian Ted Merwin bites into the cultural history of the beloved breakfast sandwich of bagels and cured fish. He examines why it’s a Jewish tradition, where and how it originates, and what makes some bagels superior to others. (Is it really the New York water?)

After unlocking the history of the bagel and lox in America, hear from local purveyors about their approach to making bagels and smoking and curing fish. Andrew Dana and Daniela Moreira of Call Your Mother Jewish deli explain the basics and intricacies of their bagel-making process, and Nina Damato of Blue Circle Foods delves into their process for making lox.

After the talks, stay for the lox. Stick around for a bite of Call Your Mother bagels and Blue Circle Foods salmon.

S. Dillon Ripley Center
1100 Jefferson Dr SW
Metro: Smithsonian (Mall exit)