Chef Matt Baker and sommelier Erik Segelbaum
Celebrate the start of summer with a delicious evening at Gravitas, a Michelin-starred modern American restaurant by chef Matt Baker dedicated to seasonal cooking and sourcing from local farms and waters. Baker’s four-course menu plus canapes specially designed for the event showcases the summer bounty of the Chesapeake Bay watershed. Smithsonian Associates’ favorite sommelier Erik Segelbaum, who leads the popular Wine Adventures series, pairs wines with the courses, with a focus on hidden gems. Chef Baker and Segelbaum are on hand to talk about the food and drink.
In addition to Gravitas in Washington’s Ivy City neighborhood, Baker’s 101 Hospitality restaurant group owns and operates Michele's in the downtown Eaton DC hotel, which reflects the chef's upbringing among the international flavors of Houston and New Orleans, and Baker’s Daughter, a café and market with three locations in the city.
Segelbaum is a consultant, educator, journalist, and former corporate beverage director for Starr restaurants. He was selected as Food+Wine magazine’s 2019 Sommelier of the Year and was named as one of Wine Enthusiast’s 40 Under 40 Tastemakers in 2020. He built the beverage programs for D.C.’s Le Diplomate and St. Anselm as well as dozens of other restaurants including the Michelin-starred Le Coucou in New York, chosen as the Best New Restaurant in the United States in 2017’s James Beard Awards.
See program menu for further information.*
This program is also available on June 5.
*Please note menu is subject to change.