Author Archives: Scott Warner

Chicago Foodways: Crete

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Crete: The Roots of the Mediterranean Diet
Presented by
Nikki Rose

Join us for an intriguing glimpse into Crete’s culinary heritage. The concepts of the Mediterranean Diet originated in Crete. Chef Rose, founder of the award-winning Crete’s Culinary Sanctuaries Eco-Agritourism Network, demonstrates that Cretan cuisine is not just a diet, but is a way of life that has much to offer in our ongoing pursuit of healthy and sustainable approaches to eating. Chef Rose shares strategies for applying the celebrated concepts of Cretan cuisine wherever we live. She will share highlights of her work during this presentation. Continue reading →

Before the Food Network: Recollections by Chef Sanford D’Amato

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Recollections by Chef Sanford D’Amato

It’s hard to believe, but before The Food Network, being a chef in America was often considered to be a last choice when one could just not make it in any other profession. Come join us as Chef Sanford (“Sandy”) D’Amato tells us personal anecdotes and gives readings from his memoir/recipe book “Good Stock” about the state of the American culinary profession in the late 60s and early 70s. Continue reading →

The Life of Pie

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Chicago’s Crusty History
Presented by
Paula Haney, Chef/Owner

We’re going to be rolling in dough as one of Chicago’s most renowned pie mavens gives us a hearty slice of Chicago’s sweet and savory pie history.

But wait, there’s more! Our pie mistress will also delve into the myriad pies of ancient times. She’ll then dish out her perspective on modern American versus British pie, and talk about the decline of pie companies and the rise of her tiny pie shop on West Chicago Avenue. Continue reading →

Aye, there’s the rub!

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Chicago’s Bold BBQ History
Presented by
Jared Leonard
Pit professor, Rub BBQ, Chicago

Come on down to our tasty talk to hear one of Chicago’s rising pit masters give us the skinny on ribs. Jared Leonard will regale us with his rub on different aspects of BBQ history: its historical significance to American culture, its regional differences, and how BBQ has evolved in our toddlin’ town over the past 100 years. Continue reading →