Lecture, cooking demo and book signing
Presented by:
Grace Young,
Hailed as the “Poet Laureate of the Wok”
Podcast courtesy of WBEZ’s Chicago Amplified
Sadly, while the term “stir-fry” is part of the American culinary vocabulary, the stir-fry technique remains misunderstood. Stir-fried dishes are often poorly prepared in restaurants and misrepresented in magazines and cookbooks. Continue reading
Pig Roast Picnic–a feast!
and program on
“The American Family Farm”
–its history, evolution and impact on us all
Presented by:
Farmer Jon Hoek,
Manager, Animal Husbandry
Belstra Group Farms, DeMotte, Indiana
Podcast courtesy of WBEZ’s Chicago Amplfied
Please join us at the state-of-the-art Washburne Culinary Institute, which provost William Reynolds has so generously donated for today’s event. We’ll hear Jon Hoek, our visiting Indiana pig farmer (and proud of it!) whose powerpoint will take us on an American journey to answer: Where does our food come from? Continue reading
Presented by:
Barry Sorkin,
Founding partner, Smoque BBQ, Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
The searing urge was too much for him, so Barry Sorkin just upped and left his safe and comfortable career as an IT professional to pursue his dream of bringing great regional American BBQ to Chicago. Barry spent over a year researching the industry, traveling to the BBQ mecca of Texas, then writing a detailed business plan, finding a location, and fine-tuning recipes. Continue reading
Presented by:
Chef Gale Gand,
Executive pastry chef, Tru; TV Host, Food Network; Cookbook author
Podcast courtesy of WBEZ’s Chicago Amplified
When we invite our culinary luminaries to speak before our group, we always ask them to jot down a few lines about their topic, and then we write up the program flyer. When Chicago’s venerable pastry artiste Gale Gand sent us her notes, we decided not to change one sweet word. Continue reading
Presented by
Andrew Coe, author
Podcast courtesy of WBEZ’s Chicago Amplified
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States—by far the most plentiful among all our ethnic eateries. Join us as Andrew Coe provides the history of this American infatuation. Continue reading