All upcoming Culinary Arts programs

With entries ranging from the Manhattan to mixology, sloe gin to stills, The Oxford Companion to Spirits and Cocktails is the ultimate comprehensive guide to understanding what’s in your glass. The book’s editor in chief David Wondrich, associate editor Noah Rothbaum, and contributor Philip Greene serve up a lively and informative evening in which they discuss the challenges and rewards of creating this major contribution to our understanding of civilized drinking. Four sample cocktails are served during the event, along with light snacks.

For much of the 20th century, the deli was an iconic institution in both Jewish and American life, a kind of homeland for the soul—with pickles on the side. Today, after a long period of being considered hopelessly old-fashioned, the Jewish deli is experiencing a resurgence. Ted Merwin, author of Pastrami on Rye: An Overstuffed History, discusses the past, present, and future of the deli in an age of ethnic nostalgia, sustainability, and artisanal food and drink.

This country on the eastern edge of the Black Sea is recognized as one of the birthplaces of wine. Georgia’s more than 500 native grapes provide a new range of flavors for wine lovers to discover. With the help of sommelier Erik Segelbaum, this tasting explores the full rainbow of Georgian wines from white to amber-orange to red…and holds a few surprises.

As a leader in food and gastronomic excellence, Catalonia on Spain’s Iberian peninsula boasts a cuisine that reflects its rich history, stunning landscapes, the vibrant people, and their enduring customs. Paul Freedman, Chester D. Tripp professor of History at Yale University, discusses the evolution of Catalan cuisine and how the region created the most influential culinary trends of the 21st century.

The southern regions of Italy produce some of the most exquisite warm-climate wines that channel the essence of the Mediterranean. From Puglia (the heel), Basilicata (the instep), Calabria (the toe), and Sicily (“kicked” by the boot), this sampling of delicious wines invites you to step up and learn to drink like an Italian sommelier with the help of sommelier Erik Segelbaum.

There's a reason that the native grape varieties of the Rhône Valley are propagated throughout the world. These hardy warm-climate grapes are becoming even more important as climate change causes winemakers to rethink the wines they produce. Sample some of the most prolific Rhône varieties from countries near and far with the help of sommelier Erik Segelbaum.

Catalonia’s wines boast an extraordinary range of styles and personalities, driven by unique terroirs, indigenous varieties, and time-honored techniques. Celebrate this rich wine heritage as Barcelonian sommelier Lucas Payà, a global wine educator and an authority on Spanish wine, hosts a master class and tasting experience that explores a culture where wine is not just a drink but a story of place, tradition, and innovation.

Inspired by the life and cooking of his abuela Teresa, chef Rubén García founded Casa Teresa in downtown Washington as an homage to the home cooks who created the tradition of Catalan cuisine. Enjoy a three-course menu designed for Smithsonian Associates that reflects García’s roots in simple, wood-fired dishes that offer diners a taste of the big family feasts from his childhood in Catalonia.