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In celebration of National Doughnut Day (June 6), food historian, award-winning cooking instructor, food writer, and former chef Michael Krondl serves up an entertaining introduction to the popular pastry’s social history.
The doughnut—in Zelig-like fashion—has popped up in surprising ways through the ages. For example, it played a role not only in the traditional prelude to Lent, but in Hanukkah and Ramadan rituals; it found its way to American doughboys in the trenches of World War I; and Red Cross Clubmobiles, equipped with built-in doughnut machines, served fresh doughnuts to servicemen during World War II—along with music, magazines, candy, and other comforts of home.
And, after filling you with doughnut lore, the program ends with—what else?—a doughnut tasting. It features goodies generously provided by Astro Doughnuts & Fried Chicken, a local favorite whose crème brulee doughnut topped the Washington Post’s 2013 list for best in town.
Copies of Krondl’s new book, The Donut: History, Recipes, and Lore from Boston to Berlin (Chicago Review Press), are available for signing.
Prague-born Michael Krondel, who grew up eating the Czech jelly-filled kobliha, reveals how he developed his all-American doughnut obsession.
Two recipes from Minnesota-based lifestyle expert Ross Sveback attest to the power of the home-made doughnut as comfort food: Red Velvet Baked Doughnuts and fried Ultimate Chocolate Doughnuts.
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