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.
Presented by Darra Goldstein, PhD
Professor and award-winning author
No samples available at this virtual presentation, though feel free to try these recipes for Sour Cream Honey Cake and Syrniki (Russian Cheese Pancakes) (Courtesy of 10 Speed Press & Stefan Wettainen, Photographer)
We welcome you to join us as Russian scholar and award-winning culinary authority Dr. Darra Goldstein shares highlights from her latest book Beyond the North Wind: Exploring Russia through Food. Darra will take us on a journey above the Arctic Circle, to Russia’s northernmost reaches, where the extremes of climate have inspired an inventive, resilient, and earthy cuisine. Continue reading
Wednesday July 15, 2020
Presented by John Ota,
Author, The Kitchen
No samples available at this virtual presentation,
though feel free to try this recipe for Matzo Ball Soup.
John Ota was a man on a mission–to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John’s architectural expertise. It just about did the job.Continue reading
Food historian Cynthia Clampitt shares the reason rum arose where it did and when it did, as well as how pirates got involved and who really said “yo, ho, ho” (not the pirates), but also explains how rum was involved in uniting the 13 Colonies, why it was one of the issues that led to the American Revolution, how it also led to a revolt in its next home after the Caribbean: Australia, and how it affected culture and history around the world after that. Continue reading
Presented by Raghavan Iyer
View Presentation on YouTube
Our speaker, Raghavan Iyer, is the author of “Smashed, Mashed, Boiled, and Baked–and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes.” And he’s going to have one heck of a spudworthy program for us. Here’s his tater-tot preview:Continue reading