Presented by
Anne Willan
Author, TV-host and proprietor of
La Varenne Cooking School, Burgundy, France

We’re not talking about the foods of our grandparents today; how about the dishes of our great, great grandparents–and long before them? Come join us as Anne Willan, one of the worlds most respected culinary authorities dishes out the joys and horrors of ancient recipes–how some work beautifully in a modern kitchen, while others, perhaps should be prepared solely for our enemies. Continue reading →

Presented by
Mitchell Davis
Author, “Kitchen Sense” and
Vice President and Director of Communications,
James Beard Foundation, New York

Food culture is changing, evolving, fusing as never before. Join as Mitchell Davis gives his culinary perspective covering the last 20 years. We’ll see how this dynamism affects cookbooks, including the one he has just written, “Kitchen Sense.” for the home cook. Continue reading →

Presented by
Ann Cooper
Chef, Author, Children’s Advocate

“Ann Cooper is on the front lines, cooking wholesome, real food in our school cafeterias. By emphasizing seasonal, local and sustainably grown food, she’s revolutionizing the way we think about school lunch in this country.”
–Alice Waters, Chez Panisse Foundation

Continue reading →

Presented by
Daniel Sirko, Resident Fromager
Pastoral Artisan Cheese Bread and Wine, Chicago

Join us as we explore the roots of U.S. cheese making and its evolution from mass produced imitations of European classics to a vibrant, creative and inventive artisan industry. This U.S. industry that has come into its own; gaining worldwide acclaim and even besting some of those same European classics in prestigious competitions.  Continue reading →