Author Archives: Scott Warner

Live from Taliesin, Eat Like a Planet

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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 →

Chicago Trib’s New Restaurant Critics Exposed! Meet Louisa Chu and Nick Kindelsperger

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Podcast

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 →

Someone’s in the Kitchen with Dinah (Shore)

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By Flo Selfman

Podcast

Eggplant Vegetable Pie

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

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Adrian Miller (Submitted by Adrian Miller)

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

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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 →