Why Chicago is Pizza City USA

Presented by Steve Dolinsky,
James Beard award winning broadcaster and author
Chef Peter DeRuvo,
Davanti Enoteca’s Corporate Executive Chef

Wednesday, October 24, 2018, 5 PM – 7 PM
Davanti Enoteca, 1359 W. Taylor St, Chicago, IL 60607
Street parking

Pizza samples will be served.
(All beverages and any extra dishes are at your expense.)

FREE! Limited seating available, please reserved via BrownPaperTickets.com


Steve Dolinsky and Chef DeRuvo will prepare Davanti’s traditional Neapolitan pizzas for people to sample as they regale us with Chicago and Italian pizza lore. Continue reading

Cacao Catharsis: Spreading Joy Through Chocolate

Presented by Ramona Thomas,
Chief Sweets Officer, My Chocolate Soul

“I love candy. Always have. Now, I get to make chocolate that other people love” says Chocolatier Ramona Thomas of My Chocolate Soul. Join us as Chef Ramona shares her journey from mathematics and education to chocolate and why starting and running an all-natural sweets business is so important to her and to the dessert industry. 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

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