Flavors—From Trail to Table in the 21st Century—at the Autry Museum

Git along, li'l doggie, with more than a century's worth of food and cattle history at the Autry Museum's Flavors series, which always shines a spotlight on the cuisine of the West. This iteration will be serving up pasture-raised beef in both traditional and modern preparations, with a side of history, of course. Modern cowboys will be on hand to talk raising cattle and the many forms beef can take, from cuts of meat to suet crust pies. Each ticket includes food, access to the galleries and the garden, and of course presentations by chefs and food history experts, who'll be discussing how beef gets to the table, past and present.