Upcoming Programs at a Glance

Featured

Our events are typically at Weiss Memorial Hospital (directions and parking) on Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These variances will be highlighted below, though please read the full event notice for details.

Culinary Historians of Chicago:
Chicago Foodways Roundtable: 
  • Thursday September 20, 2018: High and Dry on the North Shore, Highwood, IL
  • November 10, 2018: Pork with Cynthia Clampitt

Find Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter or Facebook.

Greater Midwest Foodways Alliance:
  • July 22, 2018: Farm tour
  • September 11, 2018: Chinese BBQ at Sun Wah BBQ
  • November 10, 2018: Pork with Cynthia Clampitt
  • February 24, 2019: High Tea at the Highland Park Community House

Find Greater Midwest Foodways on Twitter, Facebook or our website.

How Chicago Became a National Food Shrine: A Master Chef Dishes on Our Delicious History

Presented by Chef Carrie Nahabedian
 
By Scott Warner, President, Culinary Historians of Chicago:
It’s not too often that a James Beard Award-winning chef stops me on the street and says she’d like to speak to the Culinary Historians of Chicago. But that’s what happened when I was walking near Carrie Nahabedian’s acclaimed River North eatery Naha; the famed chef and I spotted each other and stopped to chat. Carrie, who had delivered a poignant talk to our group years before on her Armenian food background, told me she had another subject that she was passionate about: Chicago’s restaurant history. She said she’d been collecting books and articles on the subject for years, and wanted to share her story. What a tasty offer! We gladly booked her. Please join us as Carrie presents a cornucopia of Chicago food tidbits covering

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Chicago’s Meaty History: From our Stockyards to Our Steakhouses

By Russell Lewis
Executive Vice President and Chief Historian, Chicago History Museum
Founding Member, Culinary Historians of Chicago

Do join us as the Chicago History Museum’s Russell Lewis gives us a slaughtering presentation on Chicago’s legendary Union Stockyards and its impact on the city and the nation. (Think: “Hog butcher to the world.”) And how did the stockyards help put the sizzle in Chicago’s steakhouse reputation? Continue reading

High and Dry on the North Shore

Presented by Bill Savage

When the 18th Amendment was enacted in 1919, the fifth-largest industry in the United States became illegal.  While many parts of the country (including, famously, many north-of-Chicago suburbs) were already legally “Dry,” Prohibition changed the political and moral landscape of the nation, introducing intrusive federal law enforcement, a new kind of organized crime, and the “scofflaw.”  Continue reading

Laminations Be Praised! How the Croissant Came to Be, and Other Crusty Tales

Presented by Sandra Holl, Chef/Partner, Floriole, Chicago

Although the French are known for croissants, they did not invent this globally appealing culinary pleasure. Come join us as one of Chicago’s most celebrated bakers, Sandra Holl, traces the origins of the croissant and other “laminated” pastries and touches on some of the colorful, although not necessarily true, origin stories. Continue reading