Presented by
Chef Natalie Zarzour
Pastry Chef/Co-Owner
Pasticceria Natalina, in Chicago’s Andersonville
Podcast by Chicago Amplified of Chicago’s WBEZ
Whet your culinary knowledge as Chef Natalie dishes out the history of Sicily’s food culture from ancient times to the present. She will also regale us with the tale of the great wave of immigrants to the United States at the beginning of the 20th century, and how they adapted their unforgettable food. Continue reading
Presented by
Justin Rashid
Co-founder, American Spoon Foods, Inc., Petoskey, Mich.
Podcast courtesy of WBEZ’s Chicago Amplified
Michigan has some fruity history, and who better to tell us the tale than the state’s best-known proponent of its fabled fruitland than Justin Rashid, co-founder of American Spoon Foods, Inc. Join us as Justin shares his entrepreneurial insight into founding his iconic company and then cherry picks his way through his state’s sweet and tangy history. Continue reading
Presented by
Carol Haddix, Food Editor, Chicago Tribune, and
Barbara Glunz, The House of Glunz Wine Shop
Podcast by Chicago Amplified of WBEZ Chicago Public Radio
Carol Haddix, food editor for the Chicago Tribune and a founding member of the Culinary Historians of Chicago, will be discussing and signing Chicago Cooks” (25 Years of Food History, with Menus, Recipes and Tips from Les Dames d’Escoffier Chicago. She will be joined by Barbara Glunz, who will discuss the changes in the wine and spirits business for the last quarter century. Continue reading
Presented by
Wilbert Jones
Author, “Smothered Southern Foods”
Here’s what Art Smith, best selling author of “Back to the Table,” and personal chef to Oprah Winfrey, has to say about our speaker for today: ”When I was growing up in the South, I remember seeing so many wonderful foods on our family dinner table. Some of my favorite foods were smothered dishes, especially smothered pork chops–cut thin, browned in a pan, then we would add some flour and water to the reserved juices to make a wonderful sauce served over white rice. Continue reading
By Nancie McDermott
Food Writer, Cookbook Author, Teacher
Author Nancie McDermott is letting her roots show. Renowned for her recipes and writings on the cuisines and culture of Southeast Asia, where she spent three years as a Peace Corps volunteer, McDermott’s latest volume is truly the frosting on her culinary cake. Ms. McDermott brings us down home to her beloved south for “Southern Cakes,” which layers on a luscious bounty of coconut cakes, pound cakes, jelly cakes, fruitcakes and classics like Lady Baltimore Cake, and Thirteen-layer Cake. Continue reading