Presented by Abra Berens, chef, farmer, author
It is true that we are a region known for steak houses, pizzas and pot roast, but what exactly is Midwestern food? Could it also be a dinner at Alinea? Is it the German chocolate cake made by Stephanie Hart’s Brown Sugar Bakery on 75th St? Is it the melting pot that gives us Cornish pasties from Michigan’s upper peninsula, as well as the roast duck from Chef Kelly Cheng Sun Wah? Continue reading
Presented by Aaron Steingold, proprietor
Steingold’s Deli, Chicago
Who doesn’t love Deli food? From the cornucopia of Jewish food delights that include corned beef on rye, chopped liver, chicken matzo ball soup, and lox and cream cheese on a bagel, Chicagoans have been relishing Deli food for generations. While there were hundreds of delis in the first part of the 20th century, today, not so many. Continue reading
Presented by Chef Dominique Tougne, Chez Moi
The importance of social media can’t be ignored. It is vital for a restaurant to constantly keep aware of both customers’ wants and culinary trends. While restaurateurs used to stay informed simply by keeping a physical presence with their clientele, today, the world has become “virtual.” And it’s not easy keeping up! Continue reading
Presented by Ellen King, Hewn Bakery
Historian/Baker/Author
“The future of food actually lies in the past,” says Ellen King, co-owner and head baker of the nationally acclaimed Hewn Bakery in Evanston, where she creates hand-forged artisan bread. (www.hewnbread.com).There’s more than a grain of truth to everything Ellen believes in. A historian by training, Ellen joins us to share the history of heirloom grains, and her company’s commitment to furthering the local grain economies in the Midwest. Continue reading
Presented by Colleen Sen, PhD
Author, Culinary Historian
“The history of Indian food in America has been largely neglected, even though it is much older than Chinese American cuisine,” says Colleen Sen, PhD, one of our nation’s foremost authorities on South Asian food.
Please join us as Colleen regales us with a buffet of flavorful facts about one of the world’s greatest cuisines, and its long-simmering impact on our nation and our city. Continue reading