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

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

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

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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