Love history? Love to cook? Join us for our free monthly cooking demonstration!
As our Smithsonian Food History team spends this year exploring the power of place and the histories of regional food traditions, our April cooking demo will be all about the foodways of our own local Chesapeake! The Chesapeake is a region shaped by global waterborne trade, rich farmland and seafood resources, a temperate climate, and migrations of people over centuries.
We will be joined by Sur La Table chef Lindsay Leopold, who will demonstrate two regional specialties; first we’ll dig into Southern Maryland stuffed ham—a recipe for ham and spicy greens that has long been a part of holiday cooking in rural St. Mary’s County. Then we’ll head up the bay to Baltimore for the cake that might have been served on holiday tables among the city’s affluent residents: the fanciful Lord Baltimore cake, which features coconut, dried fruit, and nuts.
Join Chef Leopold and Smithsonian food historian Ashley Rose Young as we celebrate Chesapeake cuisine and the micro-regions that contribute to this region’s vibrant food culture.
This program is free to attend, no tickets required.
Please note: there are no food tastings at Cooking Up History programs, just food history! If you do get hungry however, the museum has a cafeteria on the lower level that serves up tasty food inspired by different American culinary traditions.