Category Archives: Culinary Historians of Chicago

The South’s Fruity History

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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.

If you wish to be on our email list for future programs, please send an email to culinaryhistorians@gmail.com

 

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

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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

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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 →

How Chicago Became a National Food Shrine: A Master Chef Dishes on Our Delicious History

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Presented by Chef Carrie Nahabedian

By Scott Warner, President, Culinary Historians of Chicago:
It’s not too often that a James Beard Award-winning chef stops me on the street and says she’d like to speak to the Culinary Historians of Chicago. But that’s what happened when I was walking near Carrie Nahabedian’s acclaimed River North eatery Naha; the famed chef and I spotted each other and stopped to chat. Carrie, who had delivered a poignant talk to our group years before on her Armenian food background, told me she had another subject that she was passionate about: Chicago’s restaurant history. She said she’d been collecting books and articles on the subject for years, and wanted to share her story. What a tasty offer! We gladly booked her. Please join us as Carrie presents a cornucopia of Chicago food tidbits covering

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Laminations Be Praised! How the Croissant Came to Be, and Other Crusty Tales

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Presented by Sandra Holl, Chef/Partner, Floriole, Chicago

Although the French are known for croissants, they did not invent this globally appealing culinary pleasure. Come join us as one of Chicago’s most celebrated bakers, Sandra Holl, traces the origins of the croissant and other “laminated” pastries and touches on some of the colorful, although not necessarily true, origin stories. Continue reading →