Join Us Via Zoom on Wednesday, December 8, 2021 at 7:00 PM!
Doesn’t everybody love Pizza?
Well, even if you don’t, you might want to tune into our program when award-wining food reporter Steve Dolinsky delivers a luscious serving of pizza history. Continue reading
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
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
Chef Peter Hoffman
Come join us as acclaimed New York chef Peter Hoffman, author of the recently published book “What’s Good?: A Memoir in Fourteen Ingredients”,reveals why he combined the story of his career with profiles of the favorite ingredients that he found at his favorite farmers market. Hoffman, founder of iconic Manhattan restaurants Savoy and Back Forty, describes his journey from line cook to chef/owner during New York’s culinary shift from French dominance to a more global and farm-to-table approach. Continue reading
Presented by Chef Odessa Piper
Come join us for a visit to Frank Lloyd Wright’s home Taliesin in Spring Green, Wisconsin, where one of our nation’s most iconic and beloved chefs, Odessa Piper, will talk to us about the future of food and give us a mini-tour of this national landmark where she has created a work-study program for the estate’s garden and cafe. In her own words: “I’m going to take the long view of where we’ve come from and the perennial role of deliciousness, wholesomeness, rumination and gratitude. Continue reading