Gordon Sinclair – Live!

An interview with the Chicago culinary icon
conducted by award-winning foodwriter and publisher
Michael Gebert

Recipes: Artichoke Fritters and Fudgy Flourless Chocolate Cake

The following information appeared in The Chicago Food Encyclopedia, University of Illinois Press, 2017, and was authored by Barbara Revsine.

Gordon Sinclair was working in public relations when a psychic predicted he would become a famous restaurateur. After working part-time as a maître d’ to see whether he liked it, he opened his flagship restaurant Gordon in 1976. Continue reading

Women in the Kitchen: 12 Essential Cookbook Writers Who Defined the Way We Eat

Presented by Anne Willan
Culinary Historian, Author, Cooking Teacher
 
 
Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table. Continue reading

What a Waste! Here’s what the world is doing to recover, reduce and recycle food waste

Presented by Andrew Smith
Culinary Historian, Author, Editor

Don’t hold your nose! We’re not going to trash-talk you. Instead we’re going to offer you some savory food for thought when Andy Smith, one of our nation’s most esteemed culinary historians lifts the lid on a vital issue: food waste. Continue reading

Fat Rascals: Dining at Shakespeare’s Table

Presented by John Tufts
Actor, Author

View Presentation on Facebook

If you ever wanted to see Shakespeare sizzle, now”s your chance. Join our “Zoominar” as actor/cook John Tufts dishes up an historically savory stew of Elizabethan and Tudor Culinary delights that the Bard himself whetted our appetites for in his iconic plays.

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