THE EDITOR: How Publishing Legend Judith Jones Shaped Culture in America

Join Us on Monday, June 10, 2024 @ 7 PM Central via Zoom!

By Sara B. Franklin

Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th century, including Julia Child, Anne Frank, John Updike and Sylvia Plath. This iconic editor finally gets her due in Ms. Franklin’s newly released book, The Editor. Continue reading

The Soul of Jewish Food

Presented by Dylan Maysick, co-owner Diaspora Dinners

Links to Recipes:
Coconut Macaroons with Chocolate, Pistachio, and Orange Blossom
Halloumi and Orange Salad with Pomegranate, Pistachio, and Herbs

Montreal Bagels

What is Jewish food? That is the question Dylan Maysick has been on a quest to answer through his Diaspora Dinner project, a Chicago-based series of dinners that explores the cuisines of the Jewish Diaspora.

Continue reading

Ignite The Conversation: A Exploration Into Chicago-style BBQ

Podcast

We’ve all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas-style. But what about Chicago-style BBQ?

From Rib tips to Hot Links to Mild Sauce and more, Chicago Chef and Pitmaster Dominique Leach of the Black-Women-Queer-Owned and award-winning restaurant Lexington Betty’s Smokehouse, plus the 2023 winner and the current reigning “MASTER OF ‘CUE” of the Food Network’s Hit Show BBQ Brawl , is making it her mission to further define this unique style and put it on the map in 2024. And she’s calling on a few more experts to help! Continue reading

A History of the World in 10 Dinners

Join Us on Monday, December 11, 2023 @ 7 PM Central via Zoom!

Presented by Victoria Flexner and Jay Reifel

Podcast

Recipes
The Cockenthrice
Glazed Whore’s Farts (Pets de Putain)
Jewish Buried Casserole (Yahoodi Mahshu Madfoon)
Pastry for the Elite (Shakmiyyat Al-Khawas)
Pousse l’Amour

In 2014, food historians Victoria Flexner and Jay Reifel cooked up a NYC supper club called Edible History, a pairing of fine dining and intellectual stimulation. Now they’ve spun their experience into a recently published book, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli).  Continue reading