The following information appeared in The Chicago Food Encyclopedia, University of Illinois Press, 2017, and was authored by Barbara Revsine.
Gordon Sinclair was working in public relations when a psychic predicted he would become a famous restaurateur. After working part-time as a maître d’ to see whether he liked it, he opened his flagship restaurant Gordon in 1976. Continue reading →
Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables. Continue reading →
Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table. Continue reading →
Presented by Andrew Smith Culinary Historian, Author, Editor
Don’t hold your nose! We’re not going to trash-talk you. Instead we’re going to offer you some savory food for thought when Andy Smith, one of our nation’s most esteemed culinary historians lifts the lid on a vital issue: food waste. Continue reading →
No samples available at this virtual presentation, though feel free to try this recipe for Matzo Ball Soup.
John Ota was a man on a mission–to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John’s architectural expertise. It just about did the job.