Family Heirloom Recipes from the Illinois State Fair, An Illinois Bicentennial Project

Presented by Catherine Lambrecht
Vice-President, Culinary Historians of Chicago

Come join us as the Culinary Historians’ own Catherine Lambrecht dishes on her upcoming book, Family Heirloom Recipes, an Illinois Bicentennial Project..
The book is based on Cathy’s work through the Greater Midwest Foodways Alliance, and was also inspired by her own family’s heirloom recipes. Continue reading

Chicago Fire: How the Windy City Carved Its Niche In BBQ History

Presented by Dino Dean
Producer, The Black Foodies

Recipes promised during the presentation:
Beef Briskett and baked Potato Potato
Corn Bread Pudding
Eazy Peazy Guacamole
Elote recipe
Granny’s Pumpkin cake
Meat dip 
Whiskey BBQ sauce recipe

Most of us adore barbecue. We just can’t seem to get enough of it. And just about all of us have imbibed in such iconic barbecue styles as Memphis, Texas and Kansas City. But did you know that Chicago has its own zesty style? Continue reading

The South’s Fruity History

This program was one year ago. Chicago Tribune has posted this event for Sunday, November 4th, 2018. You are welcome to enjoy the podcast for this program.

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Presented by Nancie McDermott,
Cookbook Author, Cooking Teacher, and confirmed Southern Belle

According to acclaimed cookbook author Nancie McDermott, there are a dozen iconic fruits which hold an historic and enduring place on the Southern table. A Southerner herself, Nancie is in Chicago to spread the gospel of these beloved fruits and share the delicious rituals that surround them so that we Northerners can bring them across the Mason-Dixon line to our tables. Continue reading

Cacao Catharsis: Spreading Joy Through Chocolate

Presented by Ramona Thomas,
Chief Sweets Officer, My Chocolate Soul
MyChocolateSoul.com

“I love candy. Always have. Now, I get to make chocolate that other people love” says Chocolatier Ramona Thomas of My Chocolate Soul. Join us as Chef Ramona shares her journey from mathematics and education to chocolate and why starting and running an all-natural sweets business is so important to her and to the dessert industry. Continue reading

Chicago’s Meaty History: From our Stockyards to Our Steakhouses

By Russell Lewis
Executive Vice President and Chief Historian, Chicago History Museum
Founding Member, Culinary Historians of Chicago

Do join us as the Chicago History Museum’s Russell Lewis gives us a slaughtering presentation on Chicago’s legendary Union Stockyards and its impact on the city and the nation. (Think: “Hog butcher to the world.”) And how did the stockyards help put the sizzle in Chicago’s steakhouse reputation? Continue reading