Brazilian cuisine is one of the most diverse culinary traditions in the world, shaped by centuries of cultural exchange. Indigenous foodways formed the foundation, while waves of immigration added new ingredients, techniques, and flavors that became part of everyday Brazilian life. Continue reading
Category Archives: Podcast
The Chicago Way: An Oral History of Chicago Dining with Michael Gebert
From a city associated with steak and the stockyards, Chicago has become a capitol of innovative, even avant-garde cuisine—but how? That’s the story that James Beard-winning Chicago food journalist Michael Gebert tells in The Chicago Way: An Oral History of Chicago Dining (Agate, $36.00). https://www.agatepublishing.com/97815728…/the-chicago-way/
The Legacy and Impact of the Farm-to-Table Movement in Chicago
Chef Jason Hammel
Come join us as one of Chicago’s most iconic chefs, Jason Hammel, takes us back to the 1990s, tracing his journey from East Coast outsider to one of the Midwest’s most passionate advocates for hyper-local sourcing. He’ll recount the early days of the farm-to-table movement, the founding of Green City Market, and the rise of restaurants dedicated to local ingredients. Lula Café, his restaurant of 25 years, has grown in parallel step to this movement, and through stories from its early days, he’ll highlight the challenges and resistance that once stood in its way. Continue reading
Two Great Chefs: Chicago’s Evolution as a Food Mecca
Kris Hogan, Tony Mantuano, John Hogan, Cathy Mantuano
Come join us as two of Chicago’s most acclaimed chefs, John Hogan and Tony Mantuano, look back on their 40+ year careers in Europe and Chicago, and reveal how our city has evolved as a world class food destination since the 1980’s, the significant changes in the restaurant industry, the farm-to-table movement, and their vision of restaurants in the future. Continue reading
How Vienna Changed Baking Everywhere
Presented by Rick Rodgers
Podcast
Podcast
Rick Rodgers’ book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so different from those in the Franco-Italo canon.