More than one million Swedes immigrated to the United States in a great wave during the 19th and early 20th century. While the impact they had on American cuisine continues today, their culinary influence is often overlooked. Join us as New York Times best-selling author Kathleen Flinn shows how there’s a lot more to Swedish cuisine than smorgasbord. Continue reading
Author Archives: Scott Warner
Greening of the Green City Market: The past, present and future of a Chicago treasure
After visiting European sustainable farmer’s markets in 1998, Abby Mandel, chef, author and entrepreneur, returned to Chicago determined to create a similar market in her own city. Green City Market was her brainchild and began as a small startup with nine local farmers in the crosswalk next to the Chicago Theatre with a handful of farmers and only a few more shoppers. The Market quickly outgrew the location and moved to the south end of Lincoln Park, where it currently operates May-October, drawing thousands of visitors and featuring locally grown food and many of Chicago’s most renowned chefs. Four years ago, the Market continued to remain open November-December, first in Lincoln Park Zoo, and later moving to the Peggy Notebaert Nature Museum.
The Art and Soul of French Pastry
Program summary:
· The philosophy of French baking
· How to approach a pastry recipe
· The Do’s and Don’ts of baking
After a lifetime in pastry, internationally acclaimed pastry chef Jacquy Pfeiffer has a wealth of knowledge, advice, and tricks of the trade to help students of pastry learn to master these recipes. Chef Pfeiffer recently recorded many of these in his multi-award-winning book, The Art of French Pastry, co-authored with Martha Rose Shulman. Listen to stories from his life and career that he relates through witty anecdotes and find out more about the philosophy of baking that is the foundation of French pastry. He will offer several do’s and don’ts for baking to help anyone succeed in the kitchen. Continue reading
Cooking with Fire — from cavemen to contemporary cooks
Presented by Paula Marcoux
Archaeologist, Food Historian and Author
Long before the charcoal grill was invented, humans have been cooking with fire — for hundreds of thousands of years. Countless bygone cultures have manipulated fire and food to create desirable flavors and textures. This ancient process — people messing around with ingredients and combustion — is at the foundation of virtually every culinary tradition worldwide. Continue reading
There’s more to Sardinia Than Sardines! The story of the island, its food and its people
Presented by Viktorija Todorovska
Food and Wine Writer, Author, Educator
Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine that surprises even those familiar with the cuisines of other Italian regions. From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. Many traditional Sardinian recipes are simple and straightforward — reflecting the peasant cuisine heavy on legumes, fresh vegetables, olive oil, and bread. However, it is common for Sardinians to celebrate holidays with lavish feasts and special delicacies: suckling pig, lobster, bottarga (Sardinian caviar), and the full-bodied home-made Sardinian sausages. Continue reading