Former Top Chef Contestants Discuss Local DC Tastes at Smithsonian Associates Event
Three high-profile chefs and former Top Chef contestants Art Smith, Mike Isabella and Spike Mendelsohn will discuss their experiences on Top Chef, the importance of local and sustainable food sourcing and why they choose to work as chefs in the Washington, D.C., area with Jessica Sidman, food writer at Washington City Paper. The discussion will take place Tuesday, Oct. 29, at 6:45 p.m. in Baird Auditorium at the Smithsonian’s National Museum of Natural History.
The three chefs, Smith of Art and Soul, Isabella of Graffiato and two soon-to-open restaurants, G and Kapnos and Mendelsohn of Bearnaise, Good Stuff Eatery and We the Pizza, all use local or sustainable foods in their cuisine and play influential roles in the local restaurant scene. Following the Smithsonian Associates’ presentation, participants can taste samples from the chefs’ restaurants.
Ticket prices for the event are $45 for general admission and $35 for Associate members. For tickets and information, the public may call (202) 633-3030 or visit www.smithsonianassociates.org.
The Smithsonian Associates offers life-enriching, educational and cultural experiences inspired by the Smithsonian’s exhibitions, collections and research. Each year The Smithsonian Associates creates and presents more than 750 individual programs that deliver exceptional opportunities for learning and growth. Programs range from lectures on a multitude of topics to the performing arts for audiences of all ages, in the Washington, D.C., area and across the country.
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