Presented by Chef Belinda Smith-Sullivan, Author, Just Peachy
Who among us does not like peaches? In fact, most will proclaim that they “love” the stone fruit. Peaches are the most cherished fruit of the South; and the third most popular fruit in our country. Continue reading
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
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
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