Spicy Chicago Couple to Give Well-Seasoned Talk

Presented by Patty and Tom Erd,
Spice Merchants and Proprietors of The Spice House

Anise-Almond Cookies
Cardamon Crisps
Spicy Pitas for Hummus

Throughout time, man’s destiny has been shaped by the search for the elusive spices coveted by nobility and royalty. The history of the spice trade reveals titillating tales of piracy, astounding adventures and fierce wars battled to control the spice trade. Exotic myths arose in explaining the astronomical costs of spice treasures. Continue reading

Meetings at Bethany Retirement Community instead of Weiss Memorial Hospital

Due to a temporary shortage of parking at Weiss Memorial Hospital, we are moving our meetings to Bethany Retirement Community at 4950 North Ashland Avenue, Chicago 60640

(West of Clark Street, North of Lawrence Avenue)

Public transportation: Clark St. Bus Route 22 is nearby.

Free Parking street parking and a parking lot

We regret any inconvenience, though we are saving you some inconvenience and expense.

Regards,
Scott Warner.
President

Midwestern Food—What is it?

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

Overrated Tradition? Why Fresh Perspective Will Save the Jewish Deli

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

A Classic French Chef Confronts 21st Century Technology

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