Presented by John Tufts
Actor, Author
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If you ever wanted to see Shakespeare sizzle, now”s your chance. Join our “Zoominar” as actor/cook John Tufts dishes up an historically savory stew of Elizabethan and Tudor Culinary delights that the Bard himself whetted our appetites for in his iconic plays.
Presented by Darra Goldstein, PhD
Professor and award-winning author
No samples available at this virtual presentation, though feel free to try these recipes for Sour Cream Honey Cake and Syrniki (Russian Cheese Pancakes) (Courtesy of 10 Speed Press & Stefan Wettainen, Photographer)
We welcome you to join us as Russian scholar and award-winning culinary authority Dr. Darra Goldstein shares highlights from her latest book Beyond the North Wind: Exploring Russia through Food. Darra will take us on a journey above the Arctic Circle, to Russia’s northernmost reaches, where the extremes of climate have inspired an inventive, resilient, and earthy cuisine. Continue reading
Presented by Raghavan Iyer
Author, Teacher
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No samples available at this virtual presentation, though feel free to try these recipes:
Chocolate Sweet Potato Cake
Hasselback Potatoes with Cardamon Butter
Potato Leek Pie
Ultimate French Fries
Our speaker, Raghavan Iyer, is the author of “Smashed, Mashed, Boiled, and Baked–and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes.” And he’s going to have one heck of a spudworthy program for us. Here’s his tater-tot preview:
Continue readingPresented Samuel Klee, Ph.D. candidate
(Program in conjunction with the Highland Park Historical Society)
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During World War II, some farmers in Marengo, Illinois negotiated with a large food corporation and federal agencies to make local farm fields into restricted, prison-like spaces. When the Curtiss Candy Company brought Japanese-Americans from the Tule Lake Internment Camp in California to cultivate and pick potatoes in 1943, the Marengo community struggled with the federal government and the candy company to eliminate the outsiders’ presence.
Continue ReadingPresented by Master Chef Michael Lachowicz
Owner, George Trois, Aboyer, Silencieux, in Winnetka
Remember when you could get a great meal at an independently owned restaurant where the chef was often the owner, dishing out their unique culinary perspective? Well, as large restaurant groups continue to take over our dining scene, more independents are finding it difficult to compete. Continue reading