Crossing Into Cuba: Two Chicagoans Take Us On a Cultural and Culinary Journey

Presented by Dan Goldberg and Andrea Kuhn
Authors, Cuba! Recipes and Stories from the Cuban Kitchen

Friends Dan Goldberg and Andrea Kuhn fell in love with Cuba at first sight, on their first visit three years ago. They decided to write a cookbook to celebrate the spirit of the country and visited Cuba three times during their journey to document a place they have grown to love so much. Their book, Cuba! Recipes and Stories from the Cuban Kitchen, details their adventures, the food they ate, and the recipes they were inspired to create back home.

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The Story of the African Americans Who Have Fed Our First Family

Presented by Adrian Miller
Food writer, attorney and certified barbecue judge

It’s a return trip to the Culinary Historians for James Beard award–winning author Adrian Miller, who first spoke to us in 2014 on soul food. Today he’s back to tell us about his just-released second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas. Mr. Miller will share the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. We will learn how these remarkable men and women were simultaneously marvelous cooks, family confidantes, and civil rights advocates. Continue reading

What Makes Fat Rice Tick? Culinary Tell-All Behind Logan Square Eatery

Presented by Abraham Conlon and Adrienne Lo
Partners, Fat Rice restaurant, and Authors, The Adventures of Fat Rice

Fat Rice is one fat success. Ever since this intimate Macanese restaurant opened in Logan Square in 2012, it has been exposing its legions of diners to its delectable Portuguese/Southeast Asian-influenced cuisine. Join us as Fat Rice partners Abraham Conlon and Adrienne Lo discuss the rich culinary history of Macau, and how global Portuguese cuisine has had an international influence on the way the world eats today. Continue reading