Time was we could never get a Chicago food critic to speak to our group; they religiously refused to reveal their identities in public. That is until about three years ago when the Tribune’s esteemed food critic, Phil Vettel, published a story in the paper, complete with his photo, explaining that it was almost impossible for him to remain anonymous when reviewing restaurants. Continue reading
Author Archives: Scott Warner
Someone’s in the Kitchen with Dinah (Shore)
By Flo Selfman
Having been a top singing star, Dinah Shore became a pioneer television personality with “The Dinah Shore Chevy Show,” which showcased her distinctive voice and relaxed Southern charm from 1951 to 1963. In 1970, she returned to television as host of “Dinah’s Place,” an NBC morning show that covered homemaking, crafts, child-rearing, health and beauty—always with a song, of course, and usually a cooking segment, either by Dinah or her celebrity guests. Many leading chefs got their first national exposure on “Dinah’s Place.” Continue reading
Black Smoke: African Americans and the United States of Barbecue
Presented by Adrian Miller
Food Writer, Attorney, Certified Barbecue Judge
View presentation on Facebook and YouTube
Join us as James Beard Award-winning author Adrian Miller discusses the history of African American barbecue culture from his book, Black Smoke: African Americans and the United States of Barbecue. Black Smoke describes how African Americans inherited a type of cooking that fused Native American meat smoking and European grilling techniques that became known as “barbecue.” Continue reading
How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed Chef
Presented by Vivian Howard
Chef, Author, PBS Host
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Vivian Howard moved from New York back to her rural hometown to open a fine-dining restaurant that she hoped would reshape the palates of eastern North Carolina. But an encounter with collard kraut and a trip to “America’s largest pork display” ignited her interest in the traditional foods and culinary techniques unique to the Carolina coastal plain she calls home. Continue reading
The Rise: Black Cooks and the Soul of American Food
An interview with
Chef Marcus Samuelsson
Conducted by culinary historian and food writer
Donna Pierce
View presentation on Facebook and YouTube.
Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond.
Join us as internationally acclaimed chef Marcus Samuelsson highlights the diverse deliciousness of Black cooking today. Continue reading