Presented by
Penny Pollack, Dining Editor, Chicago Magazine
Jonathan Goldsmith, Chef, Owner, Spacca Napoli, Chicago
Spacca Napoli
1769 W. Sunnyside, Chicago
Podcast Courtesy of WBEZ’s Chicago Amplified
SCENE ONE: LET THERE BE PIZZA
The history of pizza is about as old as the history of the world, and its beginnings cause about as much debate. The key question is probably: Where did the idea of first putting toppings on bread originate, and why? Continue reading
Presented by
Bruce Cost
Chef, Author and Culinary Partner,
Big Bowl
Big Bowl Restaurant
6 E. Cedar
Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
It seems that it wasn’t that long ago in America when an exotic Asian dinner was chicken Chop Suey , or even MORE adventuresome, Chicken Chow Mein, with egg roll. We’ve come a long way, baby, and who better than to take us on our Asian culinary journey than Bruce Cost. Continue reading
Presented by
Rick Petrocelly
Founder and Owner, The Olive Tap, Long Grove, IL
Podcast courtesy of WBEZ’s Chicago Amplified
A culinary dynamic duo with ancient origins is titillating contemporary palates like never before. Join us as the well-oiled Rick Petrocelly leads us through the history of olive oils and balsamic vinegars from their ancient origins to modern times. Rick will also share his passion by detailing the radical changes that have occurred in the past 20 years regarding availability, varietals, and use. Continue reading
Presented by
Kristine Subido, Executive Chef, Wave Restaurant, Chicago
and
Janet Rausa Fuller, Food Editor, Chicago Sun-Times
One came here as a child from Manila, the other was born in the Midwest of Philippine parents, and both brought with them to Chicago the culinary and cultural influence of the Philippine Islands. Come join us to learn from two culinary ambassadors about their beloved cuisine and culture. Continue reading
Presented by
Kathleen Flinn
Author, “The Sharper Your Knife, the Less You Cry”
(Soon to be a movie!)
Podcast courtesy of WBEZ’s Chicago Amplified
Come join us to learn about the history of the venerated Le Cordon Bleu cooking school and about one student’s personal history at this Paris culinary icon. Kathleen Flinn was a 36-year-old middle manager trapped on the corporate ladder–until her boss eliminated her job. Instead of sulking, she took the opportunity to check out of the rat race–cashing in her savings, moving to Paris, and landing a spot at THE cooking school of cooking schools. Continue reading