All upcoming Culinary Arts programs

One of the biggest food trends today is a traditional Japanese ingredient called koji, the mold-inoculated grains responsible for miso, soy sauce, sake, mirin, and a host of other ingredients. Although it has been a culinary mainstay in Asia for centuries, it's only recently that Western chefs have started catching on to its transformative powers as a seasoning and a curing agent. Takashi Sato, an eighth-generation member of the founding family of a tamari and miso brewery, shares how koji creates the flavors behind your favorite Japanese foods. After the presentation, savor the secret ingredient as you sample foods and beverages that have been flavored with koji.

In colloquial Lebanese Arabic, “ilili” means “tell me” —and it’s always an invitation. Take advantage of your invitation to visit The Wharf in Southwest Washington and break fresh pita at ilili DC in a three-course lunch designed exclusively for Smithsonian Associates. Executive chef Satinder Vij is on hand to introduce the menu, which includes mezze, an entrée, and dessert.

Singapore’s culinary identity is defined by its hawker centers, large food markets ringed by stalls that serve everything from full meals to snacks and drinks. Singaporean chef Danny Ng Wei Jun takes over the kitchen of D.C.’s Michelin-starred Cranes for a four-course dinner developed specially for Smithsonian Associates that features a menu that reflects and honors the history of Singapore’s hawker culture.

Singapore’s culinary identity is defined by its hawker centers, large food markets ringed by stalls that serve everything from full meals to snacks and drinks. Singaporean chef Danny Ng Wei Jun takes over the kitchen of D.C.’s Michelin-starred Cranes for a four-course dinner developed specially for Smithsonian Associates that features a menu that reflects and honors the history of Singapore’s hawker culture.

Whether their fortunes were old or new, members of Gilded Age society reveled in hosting and attending teas, cotillions, lawn parties, luncheons, and formal dinners—all of which had their own codes of dress and manners. Even picnics were served on fine china. Food historian Francine Segan highlights the variety of foods, elaborate etiquette, and entertainments enjoyed by the period’s upper crust.

Sommelier Erik Segelbaum spotlights New Zealand's commitment to viticultural sustainability and the country’s distinctive fusion of traditional and modern winemaking. Between unforgettable Pinot Noirs from the South Island, world-renowned Syrah and Bordeaux style blends from the North, and bright crisp whites, New Zealand has something for everyone. The immersive program includes a curated personal tasting kit to enhance the experience.

Enjoy a three-course lunch specially designed for Smithsonian Associates at Alta Strada in Fairfax, Virginia’s Mosaic District. Executive chef Matt Smith introduces the menu of handmade pastas and other authentic classics and guides participants through a tortellini-folding lesson before the meal.

Tuscany may very well be the emotional epicenter of Italian wine. With gently rolling hills, rich soils, cool breezes and plentiful sunshine, it's no wonder that the wines of the region are in high demand. Sommelier Erik Segelbaum leads a virtual tasting trip covering both hearty classic appellations and compelling, fresh white wines and lighter versions of full-bodied varieties. The immersive program includes a curated personal tasting kit to enhance the experience.

Starting in the 15th century, many European nations competed to acquire pepper, cinnamon, cardamom, and other spices from Asia, as well as porcelain, silk, tea, and more. In this quest to obtain goods from abroad, these countries built empires, established colonies, and left virtually no corner of the globe untouched. Former foreign correspondent Adam Tanner examines why this historic Western focus on Asia is essential to understanding our world today.

The shores of the Mediterranean offer myriad incredible wines and appellations to explore—from fresh, light reds to tantalizing, mineral-driven whites, and of course, dazzling rosés. Sommelier Erik Segelbaum invites you to sip some of these coastal wines as if you’re on the deck of your private yacht. The immersive program includes a curated personal tasting kit to enhance the experience.