Margaret Carney, PhD, Director
The International Museum of Dinnerware Design
Margaret Carney, director and curator of the International Museum of Dinnerware Design will present Well of the Sea, all about the acclaimed seafood restaurant located in Chicago’s Hotel Sherman between 1948-1972. Why was dining there so memorable? Continue reading
Presented Lucy Long, PhD
Like many Americans, Midwesterners have fond memories of apples: family apple orchards are commonplace; cider mills used to be and are returning; apple butter is a traditional way of preserving the fruit; apple pies and pastries frequent many homemade and commercial tables; Johnny Appleseed is embraced as a hometown hero; and festivals frequently celebrate the fruit. These memories make the fruit a significant part of personal histories and local food cultures. Continue reading
Alain Maes,
French Virtual Cafe
Food Served:
Quiche from The Bakery
Chef Didier’s Pate
Chocolate Mousse
Since 2010, Alain Maes has published a five-part series on French restaurants in Chicago from 1924 until 1999. Continue reading
Recipes served:
German Sausage Salad
Granny’s Orange Cake
Mom’s Gingerbread
Lily Salad
Join husband and wife team Chef Tim Graham and Sommelier Rebekah Graham’s of Twain (2445 N. Milwaukee Ave.). Logan Square’s new Midwestern-inspired restaurant, as they discuss community cookbooks with Greater Midwest Foodways Alliance. Influenced by the couple’s extensive collection of spiral-bound women’s club cookbooks from the 1940s through the present as well as Tim’s central Missouri upbringing, Twain marks passage from the past to the present with family recipes passed down through generations focusing on delicious, approachable dishes with modern twists and fun presentations. Named after prolific author Samuel Clemens’ famous pen name, Mark Twain. Continue reading
Presented by Catherine Lambrecht
Vice-President, Culinary Historians of Chicago
Come join us as the Culinary Historians’ own Catherine Lambrecht dishes on her upcoming book, Family Heirloom Recipes, an Illinois Bicentennial Project..
The book is based on Cathy’s work through the Greater Midwest Foodways Alliance, and was also inspired by her own family’s heirloom recipes. Continue reading