Presented by Aaron Steingold, proprietor
Steingold’s Deli, Chicago
Who doesn’t love Deli food? From the cornucopia of Jewish food delights that include corned beef on rye, chopped liver, chicken matzo ball soup, and lox and cream cheese on a bagel, Chicagoans have been relishing Deli food for generations. While there were hundreds of delis in the first part of the 20th century, today, not so many. Continue reading
Presented by Chef Dominique Tougne, Chez Moi
The importance of social media can’t be ignored. It is vital for a restaurant to constantly keep aware of both customers’ wants and culinary trends. While restaurateurs used to stay informed simply by keeping a physical presence with their clientele, today, the world has become “virtual.” And it’s not easy keeping up! 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
Presented by Ellen King, Hewn Bakery
Historian/Baker/Author
“The future of food actually lies in the past,” says Ellen King, co-owner and head baker of the nationally acclaimed Hewn Bakery in Evanston, where she creates hand-forged artisan bread. (www.hewnbread.com).There’s more than a grain of truth to everything Ellen believes in. A historian by training, Ellen joins us to share the history of heirloom grains, and her company’s commitment to furthering the local grain economies in the Midwest. Continue reading
Presented by Colleen Sen, PhD
Author, Culinary Historian
“The history of Indian food in America has been largely neglected, even though it is much older than Chinese American cuisine,” says Colleen Sen, PhD, one of our nation’s foremost authorities on South Asian food.
Please join us as Colleen regales us with a buffet of flavorful facts about one of the world’s greatest cuisines, and its long-simmering impact on our nation and our city. Continue reading