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 →

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 →