The museum’s regular After Hours series is back with its annual summer FOOD in the Garden events, this August 10 and 17. Join us outdoors in the museum’s newest garden space for an evening (or two) of food, drinks, and dynamic conversation.
On August 17 we will dive into the long (and tasty) influence of fermentation in American culinary history. From beer and wine, to pickling and preserving, how have Americans used this chemical reaction to a delicious advantage throughout history?
The evening will include:
● Discussion with experts Dr. Gretel Guest, biology and microbiology instructor at Durham Technical Community College; Yi Wah Roberts, founder of Number 1 Sons of Arlington, VA; Nathan Zeender, head brewer at Right Proper Brewing Company; and Susan Evans McClure, National Museum of American History
● Custom cocktails courtesy of New Columbia Distillers
● Craft brews on tap courtesy Right Proper Brewing Company
● Tours of our new garden space, “Common Ground,” and one of our newest exhibitions, “Many Voices, One Nation”
● Pickle samples from Number 1 Sons
● Herbs and spices Q & A with Smithsonian Gardens experts
● Fermentation collections objects from the Museum’s Medical and Science Division
● Cheese tastings by Laura Chenel Cheese
● Yeast through the microscope station
● Garum history (the grandfather of modern condiments)
Tickets include food and drink. This is a 21+ event.