Talk by Colleen Taylor Sen and Lunch
Bhabi’s Kitchen
6352 North Oakley
Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Continue reading
Chuck Bauer,
Volunteer at Garfield Farm Museum, www.garfieldfarm.org
3N016 Garfield Road. LaFox, IL (or St. Charles, IL), 630-584-8485
Podcast courtesy of WBEZ’s Chicago Amplified
Chuck Bauer, will lecture on the history of corn. There will be discussion of the type used in the 1840’s and how farmers manipulated corn to create the variety we have today. Continue reading
Presented by
Rick Petrocelly
Founder and Owner, The Olive Tap, Long Grove, IL
Podcast courtesy of WBEZ’s Chicago Amplified
A culinary dynamic duo with ancient origins is titillating contemporary palates like never before. Join us as the well-oiled Rick Petrocelly leads us through the history of olive oils and balsamic vinegars from their ancient origins to modern times. Rick will also share his passion by detailing the radical changes that have occurred in the past 20 years regarding availability, varietals, and use. Continue reading
Presented by
Gary Wiviott and Colleen Rush
Podcast courtesy of WBEZ’s Chicago Amplified
Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you’ve ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the “Five Easy Lessons” program, which includes step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill.
This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don’t even think about opening the lid before it’s time, and you will learn:
Gary Wiviott is a barbecue life coach. From the popular online tutorial that started it all to his lively cooking demonstrations and teaching diehards how to set up a smoker in Chicago’s notoriously brutal winter weather, he is committed to spreading the gospel of low and slow barbecue. He is no stranger to the most popular national barbecue forums and food communities, including TheSmokeRing.com, Slow Food USA and the Society for the Preservation of Traditional Southern Barbecue. Gary is also a founder of LTHForum.com, the Chicago-based Culinary chat site.
Colleen Rush is a food writer and the author of “The Mere Mortal’s Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas” (Broadway, 2006). She knew very little (okay, nothing) about barbecue before meeting Gary—thought nothing of using lighter fluid—but has since reformed her ways and makes a damn fine pulled pork sandwich.
There will be books available and pulled pork prepared by a graduate to taste after the program.
Program hosted at Kendall College.
Presented by
Kathleen Flinn
Author, “The Sharper Your Knife, the Less You Cry”
(Soon to be a movie!)
Podcast courtesy of WBEZ’s Chicago Amplified
Come join us to learn about the history of the venerated Le Cordon Bleu cooking school and about one student’s personal history at this Paris culinary icon. Kathleen Flinn was a 36-year-old middle manager trapped on the corporate ladder–until her boss eliminated her job. Instead of sulking, she took the opportunity to check out of the rat race–cashing in her savings, moving to Paris, and landing a spot at THE cooking school of cooking schools. Continue reading