Our events are usually at Kendall College (Map, 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 on ‘Upcoming Events,’ though please read the event notice for full details.
Culinary Historians of Chicago:
- September 26, 2015: Hot Dog It’s Hot Doug, Doug Sohn of Hot Doug
- October 10, 2015: Filipino Food
- November 14, 2015: French Cuisine with Dominique Tougne (of Chez Moi), Jacquy Pfeiffer and Sebastien Canonne (of the French Pastry School) and Viktorija Todorovska ( author and sommelier)
Plus Geoffery Drummond, Producer of Julia Child’s television series.
- December, 2015: TBA
- January 30, 2016: Bill Reynolds, New Buffalo Bill’s and Gary Wiviott, Low & Slow 2: The Art of BBQ, Smoke-Roasting and Basic Curing
- February 13, 2016: Grandbaby Cakes with Jocelyn Delk Adams
Chicago Foodways Roundtable:
Find information on Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter as CulinaryHistory, on Facebook and Pinterest.
Greater Midwest Foodways Alliance:
- September 19 & 20, 2015: Fall Festival @ Chicago Botanic Garden in Glencoe, Illinois
- TBA: Learning Tour to Fort Wayne, Indiana
- February 28, 2016: High Tea @ Highland Park Community House in Highland Park, IL
Presented by Douglas Sohn
While the Chicago-style hot dog has gained international fame, no one has put more relish in our town’s wienie history than Douglas Sohn. His encased meat emporium, Hot Doug’s (2001-2014), was arguably THE most celebrated hot dog stand between New York and California, located on Chicago’s northwest side. Food authority Anthony Bourdain declared Hot Doug’s as “one of the thirteen places to eat before you die.” Continue reading
Preparation, preservation, pickling
and eating wild, and not so wild, mushrooms!
Presented by Stephanie Kowalyk and Catherine Lambrecht
A joint meeting with the Illinois Mycological Association (IMA) Continue reading
Presented by Jennifer Jordan, author and educator
Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. Continue reading
Kamay is the Tagalog word for hands and eating using your hands is traditionally called Kamayan. A kamayan meal may be on a table laid out with banana leaves with food mounded in the middle and a serving of rice at each seating. Continue reading
Presented by Mindy Segal, Cookie guru, Restaurateur, Author
Join us as James Beard Award-winning pastry chef Mindy Segal discusses the evolution of the modern cookie. Mindy will take us from the invention of Toll House chocolate chip cookies in the 1930s, to the innovations happening currently in her kitchen at Hot Chocolate in Chicago’s West Town neighborhood. Continue reading