How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed Chef

Join us on Wednesday March 24, 2021 @ 7:00 PM via Zoom!

Presented by Vivian Howard
Chef, Author, PBS Host

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.

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

Gordon Sinclair – Live!

An interview with the Chicago culinary icon
conducted by award-winning foodwriter and publisher
Michael Gebert

Recipes: Artichoke Fritters and Fudgy Flourless Chocolate Cake

The following information appeared in The Chicago Food Encyclopedia, University of Illinois Press, 2017, and was authored by Barbara Revsine.

Gordon Sinclair was working in public relations when a psychic predicted he would become a famous restaurateur. After working part-time as a maître d’ to see whether he liked it, he opened his flagship restaurant Gordon in 1976. Continue reading

Women in the Kitchen: 12 Essential Cookbook Writers Who Defined the Way We Eat

Presented by Anne Willan
Culinary Historian, Author, Cooking Teacher
 
 
Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table. Continue reading