Presented by Dennis Foley
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“The basic Chicago dog has its own ingredients,” said Dennis Foley about the “Magnificent Seven” of mustard, onions, relish, tomatoes, pickle (or cucumber), sport peppers and celery salt that should top a dog with snap in a steamed bun. Continue reading
Presented by Mike Sula,
Senior Writer, The Chicago Reader
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Mike’s favorite stories were about the people on the edges of the city’s food system; the oddballs, the uncelebrated, the immigrants cooking for their own—and especially the people willing to break the law to put food on the table. There was Shirley the Muffin Lady, making the rounds of the bars with baskets full of weed-spiked treats. Continue reading
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:
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