April 12, 2010
If you find yourself in the Washington, D.C. area this spring and have had your fill of museums and sightseeing, you might want to check out these food-related educational events:
April 12 (TONIGHT) at 6:45 p.m: Don’t miss the chance to hear famous food writer and former Gourmet magazine editor Ruth Reichl discuss her new book, “For You Mom, Finally,” with Washington Post food editor Joe Yonan in the Natural History Museum’s Baird auditorium. Tickets are still available for $25 ($15 for Smithsonian Associates members).
April 14, 7 p.m.: Chocolate: From Bean to Bar, a National Geographic Live event featuring chocolate maker Steve Devries and chocolate-shop owner Biagio Abbatiello, will feed your brain as well as your mouth. Learn about the history of cacao and how it is processed, then taste an international selection of fine chocolates. Tickets are $75 to $80.
April 17, 11 a.m.: Indian Cuisine on the Move, a Smithsonian Associates event featuring both traditional and modern Indian cuisine in a lecture and luncheon with Indian chef K.N. Vinod and food writer Monica Bhide. It’s already sold out, but you can get on the wait list and hope that an additional session will be added! (The same advice applies to the May events in which Bhide will host tours of Indian food markets.)
April 24, 1 p.m.: The Pennsylvania Ale Trail, a Smithsonian Associates event hosted by the Brickskeller, will shine a spotlight on the many fine craft breweries in Pennsylvania, including Yards Brewing Company, Sly Fox Brewing Co, Bullfrog Brewery, and East End Brewing Company. Drink up while soaking in the wisdom of beer expert Jack Curtin. Tickets are $82, or $65 for members.
May 18, 7 p.m.: New Beers of Scandinavia, a National Geographic Live event hosted by the Brickskeller. Learn about the rise of the craft brewing movement in Scandinavia from renowned brewmaster Garrett Oliver, while sampling several Nordic beers. Tickets are $75 to $80.
May 20, 6:45 p.m. Barbecue: Globetrotting with ‘Primal Grill’ Host Steven Raichlen. Learn about the history of barbecue around the world, and learn new methods to try in your own backyard. Raichlen will also sign copies of his new book, “Planet Barbecue.” Tickets are $25, or $15 for members.
June 11-12: Mark your calendars now for the Smithsonian Resident Associates’ second annual Savoring Sustainable Seafood program, combining receptions and tastings with in-depth panel discussions about the future of our oceans—and our dinners.
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