Susi Gott Séguret/ Photo by John Warner
Links to Recipes
Susi’s Jack Daniels-Infused Collards
Three Sisters Chowder
When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds. Continue reading
Join Us on Wednesday, August 24th, 2022 at 7:00 PM via Zoom!
Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa.
Links to Recipes
Delicious Lamb Shanks
Mushroom Lamb Stroganoff
From Scott Warner, president, Culinary Historians of Chicago:
Links to recipes:
Pliny the Elder’s Picenum Bread
Sourdough Boston Brown Bread
Starting a Sourdough Starter
For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. Continue reading
Podcast
Links to Recipes
Garlic Dinner Pampushky
Grandma’s Roasted Duck
Rhubarb Strawberry Kisel
Vegetarian Borscht with Chanterelle Mushrooms
Come join us as Anna Volyshyna, author of “Budmo, Recipes from a Ukranian Kitchen,” gives us a poignant and luscious tale of her homeland’s culture and cuisine.
Anna will provide a buffet of topics, including Ukraine’s geographical location and how it shaped Ukrainian culture; the role of religious holidays in Ukrainian cooking; and modern versions of traditional Ukranian dishes. Continue reading
Rangana Bhargava
Mention the words street food and most of us Chicagoans think of food trucks parked downtown at lunchtime with vendors selling a variety of freshly prepared ethnic foods. Our program today takes us to India where street food has abounded for years, but with a different twist — no trucks. Continue reading
