Presented by Bob Schwartz
Author and Senior Vice President, Customer Development, Vienna Beef, Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
Come join us for a wienie celebration of Chicago hot dogs and hot dog stands. We’ll travel back to the Depression dog days of the 30’s and show the comfort those special sausages and their stands provided during their early years through the hard times of today. Continue reading
Presented by
Karen Page and Andrew Dornenburg
Authors, “The Flavor Bible”
Podcast by Chicago Amplified of WBEZ Chicago
Ever since Adam first bit into that apple, flavor has had an astounding effect on mankind. Please join us as the award-winning husband-and-wife team of Karen Page and Andrew Dornenburg speak about flavor pairings in food and drink throughout history. Continue reading
Presented by
Mark Seaman
Pastry Chef, Sugar Artist, and Proprietor, Marked for Dessert
Podcast courtesy of WBEZ’s Chicago Amplified
We’re going to satisfy our historical sweet tooth when sugarmaster Mark Seaman gives us a slice of French Pastry history. Savor the luscious influence of personalities such as La Varenne and Careme, along with the surprising impact that the unsavory Revolution had on some of France’s best-known pastries and desserts (i.e.) the madeleine, the macaron and the crêpe. Continue reading
Presented by
Virginia Willis
Author, Chef, former Kitchen Director for Martha Stewart Living TV
Podcast by Chicago Amplfied by WBEZ Chicago
“Virginia Willis is a proud daughter of the South, who, by way of butter beans, okra, biscuits and dumplings, honors her kith, her kin, her place.”
–John T. Edge, Director, Southern Foodways Alliance
Presented by
Yanna Liakouras, partner, The Parthenon restaurant, and
Camille Stagg, author, “The Parthenon Cookbook”
“Long may its fine traditions flourish, and long may its saganaki flame to the ebullient cries of ‘Oooppa!’”–Harry Mark Petrakis
Podcast courtesy of WBEZ’s Chicago Amplified
Don’t try this at home,” cautions Yanna Liakouras as she ignites a platter of Saganaki, traditionally melted cheese over which she has poured Metaxa. “The flaming doesn’t affect the taste of the cheese–it’s just for show” she says of the searing tradition started by her father, Chris, who co-founded the beloved Parthenon in 1968. Continue reading