Culinary Historians of Chicago:
- September 20, 2014: Green City Market
- October 11, 2014: Kathleen Flinn (morning)
- November 8, 2014: Dorie Greenspan
- December 13, 2014: Clara Orban
- January 17, 2015: Anupy Singla
- Postponed to Spring, 2015: Jennifer Amdur Spitz
Chicago Foodways Roundtable:
- October 11, 2014: Kathleen Flinn (afternoon)
- November 1, 2014: Duncan Hines, the man, not the cake mix, with Louis Hatchett
- January 31, 2015: Nic Mink
Find Culinary Historians of Chicago on Twitter as CulinaryHistory, on Facebook and Pinterest.
Greater Midwest Foodways Alliance:
September 2014: Corn!
Due to a convergence of events at Kendall College, there would be little parking. Culinary Historians is postponing this meeting to Spring, 2015. There will be no August, 2014 meeting. Thank you for your patience and continued interest.
What are Americans doing to change the way they eat and buy food and teach the next generation of consumers?
Presented by Filmmakers Jeff and Jennifer Spitz, and their son, Sam
Join us as filmmakers Jeff Spitz and Jennifer Amdur Spitz showcase their documentary, “Food Patriots,” which details the journey of a Midwestern mother whose son nearly died from a foodborne superbug, and the army of American Food Patriots who teach her that even one person has the power to make a difference. Continue reading
Testa Produce, Inc. is a 100-year-old family owned and operated produce distributor for foodservice entities around the Midwest including restaurants, hotels, schools, country clubs, sporting arenas and hospitals.
Testa’s new LEED* Platinum Refrigerated Foodservice facility (2011) designed by Epstein is the first of its kind in the United States. The warehouse features sustainable technologies including a 750kW wind turbine producing 30% of the building’s energy needs, a huge solar grid for heating potable water, an extensive water management system which recovers rain and graywater for non-potable purposes, LED lighting, skylighting, electric/compressed natural gas delivery trucks and a vegetated roof. Continue reading
· The philosophy of French baking
· How to approach a pastry recipe
· The Do’s and Don’ts of baking
After a lifetime in pastry, internationally acclaimed pastry chef Jacquy Pfeiffer has a wealth of knowledge, advice, and tricks of the trade to help students of pastry learn to master these recipes. Chef Pfeiffer recently recorded many of these in his multi-award-winning book, The Art of French Pastry, co-authored with Martha Rose Shulman. Listen to stories from his life and career that he relates through witty anecdotes and find out more about the philosophy of baking that is the foundation of French pastry. He will offer several do’s and don’ts for baking to help anyone succeed in the kitchen. Continue reading
Hear the crack of gunfire and the boom of cannons at the Lake County Forest Preserves’ 23rd annual Civil War Days. Visitors of all ages are invited to explore the military and civilian camps to learn about life in the 1860s. Visitors can meet historical figures including Abraham Lincoln, Harriet Tubman, Sojourner Truth, General Grant and more. Kids will enjoy special period crafts and games, and complete a scavenger hunt around the site. Visitors can also experience a recreation of the 1863 Agricultural Fair, which features public amusements and horticultural and domestic arts exhibitions including a camp cooking competition. Continue reading
We will gather one hour before sunset to learn about Iftar, the meal that breaks the fast during Ramadan nights and before observant Muslims depart for evening prayers. Many of the people present will not have consumed even a morsel of food or drink since daybreak that day at 4:01 am. To replicate the experience, we suggest not drinking or eating from once we meet at the restaurant until sunset at 8:29 pm. Certainly you may eat before you arrive.
Khan BBQ offers a nightly Iftar buffet during Ramadan. The composition of the meal is fixed, though what is offered changes nightly. The Iftar buffet will have dates (consumed at the initial breaking of the fast), naan (Indian bread), a featured BBQ, a rice dish, pakora (savory appetizer), rosewater milk and ice water. Continue reading