Wine History and Signature Events
WINE HISTORY AND SIGNATURE EVENTS
Learn more about our wine history collections and evenings
Join us for what promises to be a truly unique evening celebrating local food history and 40 years of the Inn at Little Washington on Wednesday, May 23 at 6:30 p.m.
The night will kick off with a conversation in the museum's Warner Bros Theater featuring Patrick O'Connell, chef and creator of The Inn at Little Washington; interviewed by Michael Kahn, artistic director of the Shakespeare Theatre Company; and introduced by Tom Sietsema, food critic for The Washington Post.
After the talk, follow the evening as we move to a special reception featuring a Virgina springtime tasting menu created by Patrick O'Connell featuring savory items including beef bourguignon, frog leg risotto, lobster grapefruit spoons, and more; sweet items including miniature ice cream cones, and more; and drinks provided by the Inn and paired wines provided by Barboursville Vineyards and RdV Vineyards. Peek at the full menu below.
Ticket sales close at 12 p.m. on Wednesday, May 23:
| REGULAR INDIVIDUAL TICKET: $225
($125 tax-deductible contribution)
This event is a fundraiser for the museum's FOOD: Transforming the American Table exhibition refresh.
RHONE IN THE USA: THE 6th ANNUAL WINEMAKERS' DINNER
Tuesday, June 19
Mark your calendars for the 2018 Winemakers' Dinner as we meet the Rhones, those lyrically-named grapes from France, Italy, and Spain including Grenache, Syrah, Carignan, Mordvedre, Cinsault, Viognier, Roussane, Marsanne, and Petit Sirah.
The evening will feature the Rhone Rangers, a shrewd group of winemakers who dared to depart from Bordeaux and Burgundy, who will share stories of what it takes to prop up old vineyards, plant new vines, and create great wine that no one thought would make it in America.
On view in FOOD: Transforming the American Table 1950-2000
First Floor, East
This exhibition at the Smithsonian’s National Museum of American History explores the big changes in food production, distribution, and consumption since 1950 and considers how new technologies and innovations, influential people, and broad shifts in social and cultural life contributed to the transformations in how and what we eat. One section of the exhibition-- Wine for the Table--looks at the reimagining of American wine and winemaking in the second half of the 20th century, when a community of California dreamers sparked a revolution in a bottle that changed the world of wine.