Currently all our programs are presented virtually via Zoom on Central Time. Once we can meet again, we hope to continue with both live and virtual programs. Please read the full event notices for details because days and times often vary. You are encouraged to join our email list to receive advance notices followed by day-of-meeting reminders with the required Zoom link.
Culinary Historians of Chicago:
Wednesday, October 20, 2021 @ 7:00 PM via Zoom: Kelly Cheng of Sun Wah BBQ
Tuesday, November 9, 2021 @ 7 PM via Zoom: The Pilgrim Kitchen & The Harvest Celebration of 1621: Plimoth Patuxet Museum, Plymouth Massachusetts with John Ota
Wednesday, December 8, 2021 @ 7 PM via Zoom; Pizza with Steve Dolinsky
Monday, November 15, 2021 @ 7 PM via Zoom: Emily Martin’s archival research of Caroline Maddocks who wrote as ‘Jane Eddington’ for the Chicago Tribune food section AND Kimberly Wilmot Voss’s research of Alma Lach, Chicago Sun-Times Food Editor
Thursday, January 13, 2022 @ 7 PM via Zoom: Comparing and Contrasting Ossoli Club Cook Book, circa 1912 and the Highland Park Woman’s Club Cook Book, circa 1925, a deep dive to learn something new from old books with Catherine Lambrecht
Join Us Via Zoom on Wednesday, October 20, 2021 at 7:00 PM!
Presented by Kelly Cheng, co-owner and general manager
Times certainly have been challenging for our nation’s restaurants during these pandemic times. Come join us as Kelly Cheng tells her savory story of her family’s iconic restaurant and its place in Chicago’s culinary history. Kelly will also regale us with the story of Chinese barbecue and the secret of preparing Beijing duck. And she will share how she and her family and their business have struggled through and survived the pandemic. Continue reading →
Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread.
Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? Continue reading →
Join Us Via Zoom on Tuesday, November 9, 2021 at 7:00 PM!
with John Ota
As part of the research for his book, The Kitchen, John Ota travelled to Plymouth, Massachusetts where he cooked a meal over an open fire with Pilgrim Foodways historian Kathleen Wall. On the 400th anniversary of the Harvest Feast between the New England colonists and the Wampanoag people, John will share his experiences of the culinary history, architecture, cooking methods and the dishes from the first Thanksgiving of 1621. Continue reading →