![]() ![]() The stage will instantly transform the project’s programming to engage all five senses of the museum’s nearly 5 million yearly visitors. demonstration on Colonial-era chocolate making. Coulter Performance Plaza, is ready for its debut on Wednesday, when it will quickly prove its versatility: It will host two music acts - the Smithsonian Jazz Masterworks Orchestra Quintet and DJ Will Eastman - in the morning before rolling out its portable, gas-powered stoves for a 2 p.m. ![]() ![]() Which means the demonstration stage, officially known as the Wallace H. “We reconfigured the fan a bit,” Evans says a few weeks later, “and the sound is completely fixed.” #GAS POWERED MARGARITA MACHINE TV#Or was noisy in early June, when Smithsonian staffers, along with chef, cookbook author and TV personality Pati Jinich, a member of the Kitchen Cabinet advisory panel to the museum, were loading equipment into the kitchen. We did, and it’s big,” says Susan Evans, the project’s program director. “We had to find the right hood vent to do exactly what we needed it to do, which is make sure there is no smoke and no smell and no grease of any kind in the building. No, the object that made the project’s cooking space possible hovers far above the pots and pans: It’s a massive Halton Ventilated Ceiling System, which sucks up cooking byproducts that could potentially harm valuable objects in nearby exhibits. Henckels knives and Pyrex bakeware, those in-kind products were not what paved the way for the demonstration kitchen and stage, a relatively rare ornament in American museums. While the staff may have found comfort in Le Creuset pots, Zwilling J.A. What can I look at?’ ” says Carbone, project associate for the American Food History Project. “Over the last six months, whenever anyone had a difficult meeting or something they didn’t want to work on, they’d come into my office and say, ‘I need some retail therapy. Those gadgets and pricy pieces of cookware soon became sort of stress-relief objects. (Jaclyn Nash/National Museum of American History, Smithsonian Institution)įor months, Jessica Carbone’s office served as a de facto storeroom for the donated products that would eventually find a place in the demonstration kitchen within the new 45,000-square-foot “innovation wing” at the National Museum of American History. Staff members work to ready the American History Museum’s new demonstration kitchen and stage, which debuts this week. ![]()
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