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
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