Upcoming Programs at a Glance

Featured

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. You are always welcome to become a member.

Culinary Historians of Chicago:

  • Wednesday, February 28, 2024 @ 7 PM: From Bean to Bar – Exploring the Complex World of  Chocolate with Adam Centamore

Chicago Foodways Roundtable:

  • Sunday, February 25, 2024 @ 4 PM Lexington Betty Smokehouse: An exploration of Chicago Style BBQ
  • Thursday, April 4, 2024 @ 7 pm Central in conjunction with the Bess Bower Dunn Museum – Zoom: Examining History through Recipes: Crofton Cookbook (Manuscript cookbooks from Fort Sheridan, Illinois)
  • Saturday, June 1 or July 6, 2024 tentative road trip to DeKalb, Illinois: many moving parts, so date may change
  • Saturday, January 25, 2025 @ 4 PM Delafield, Wisconsin: Raccoon Dinner

Find Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter or Facebook.

Greater Midwest Foodways Alliance:
  • Wednesday, August 8, 2024 @ 3 PM Indiana State Fair: Family Heirloom Recipe Contest located in the Indiana Building.
  • Friday, August 10, 2024 @ 10 AM Illinois State Fair: Family Heirloom Recipe Contest located in the
  • Saturday, August 11, 2024 @ 3 PM Indiana State Fair: Family Heirloom Recipe Contest located in the 4H building
  • Sunday, September 4, 2023 @ 1 PM South Dakota State Fair: Family Heirloom Recipe Contest located at the Women’s Building

Find Greater Midwest Foodways on Twitter, Facebook or our website.

Ignite The Conversation: A Exploration Into Chicago-style BBQ

Join Us on Sunday, February 25, 2024 @ 4 PM Central at Lexington Betty Smokehouse (fee involved)!

We’ve all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas-style. But what about Chicago-style BBQ?

From Rib tips to Hot Links to Mild Sauce and more, Chicago Chef and Pitmaster Dominique Leach of the Black-Women-Queer-Owned and award-winning restaurant Lexington Betty’s Smokehouse, plus the 2023 winner and the current reigning “MASTER OF ‘CUE” of the Food Network’s Hit Show BBQ Brawl , is making it her mission to further define this unique style and put it on the map in 2024. And she’s calling on a few more experts to help! Continue reading

American Farmer

Photograph by Paul Mobley

American Farmer celebrates the living spirit of our heartland, through the faces and voices of the people who keep it alive. Featuring 45 full-color and black-and-white portraits and interviews with farmers across the United States—from cattle ranchers to strawberry growers—American Farmer tells the honest and inspiring stories of the true stewards of our land. This is a program of ExhibitsUSA, a national division of Mid-America Arts Alliance and The National Endowment for the Arts. Continue reading

Examining History through Recipes: Crofton Cookbook (Manuscript cookbooks from Fort Sheridan, 1890s)

Join Us on Thursday, April 4, 2024 @ 6:30 PM Central via Zoom!


Presented by Catherine Lambrecht, and
Nicole Stocker, Museum Education Manager, Dunn Museum

Dive into the Dunn Museum’s collections to explore two 1800s Crofton family cookbooks that were used at Fort Sheridan with guest speaker Cathy Lambrecht and Museum Educator Nicole Stocker. Learn more about the Crofton family’s time at Fort Sheridan and hear about Cathy and Nicole’s experiences at testing out some of the recipes. Continue reading

A History of the World in 10 Dinners

Join Us on Monday, December 11, 2023 @ 7 PM Central via Zoom!

Presented by Victoria Flexner and Jay Reifel

Podcast

Recipes
The Cockenthrice
Glazed Whore’s Farts (Pets de Putain)
Jewish Buried Casserole (Yahoodi Mahshu Madfoon)
Pastry for the Elite (Shakmiyyat Al-Khawas)
Pousse l’Amour

In 2014, food historians Victoria Flexner and Jay Reifel cooked up a NYC supper club called Edible History, a pairing of fine dining and intellectual stimulation. Now they’ve spun their experience into a recently published book, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli).  Continue reading