Food & Beverage

Great wine and food pairings work because they either echo one another or create striking contrasts—and the same principles can be applied to the natural world. Join renowned scent ecologist Dr. Robert Raguso for a one of a kind sensory experience that blends botany, chemistry, and the art of tasting. Dr. Raguso has spent decades studying the floral scents of native plant species, including trilliums—one of Mt. Cuba’s signature collections. Unlike conventional flowers, trilliums release unexpected fragrances reminiscent of wine, cheese, fruit, and spices. Drawing on his pioneering research in chemical ecology and plant pollinator communication, Dr. Raguso has curated

This program has been canceled as of 4/22/26. Great wine and food pairings work because they either echo one another or create striking contrasts—and the same principles can be applied to the natural world. Join renowned scent ecologist Dr. Robert Raguso for a one of a kind sensory experience that blends botany, chemistry, and the art of tasting. Dr. Raguso has spent decades studying the floral scents of native plant species, including trilliums—one of Mt. Cuba’s signature collections. Unlike conventional flowers, trilliums release unexpected fragrances reminiscent of wine, cheese, fruit, and spices. Drawing on his pioneering research in chemical ecology

From garden to glass, this well loved spirit has evolved from an herbal remedy to a staple behind the bar. Originating in the Middle Ages and popularized during the reign of King William III, gin has long derived its signature flavor from juniper berries. While European juniper is the traditional source, our own native eastern red cedar Juniperus virginiana has played an important historical role as well. Highly valued for its aromatic wood, ecological importance, and abundant berry like cones, eastern red cedar was used by early American distillers as a local juniper substitute, lending gin its characteristic piney, resinous