Presented by Kitty Morse
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Civet de Lapin au Riesling – Rabbit Stew with Riesling Wine
Cruchades de Maïs – Fried Cornmeal ‘Coins’
Chocolate Almond Salami
In our speaker’s own words: “I’d never come across another suitcase quite like it. But what was the tattered black leather valise doing there, hidden behind a crocheted comforter on the top shelf of my late mother’s closet? The tarnished brass locking mechanism had already been sprung.” Continue reading
Join Us on Monday, December 12th, 2022 at 7:00 PM (central) via Zoom!
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Lemon Lumpies
Pecan freezer squares
Rose’s Crescents
Her work can certainly be described as “biblical.” And Rose Levy Beranbaum is certainly one of the most sacred figures in all of cookbook publishing. Please join us as Rose delivers a sweet sermon about her latest scripture, The Cookie Bible. Continue reading
Susi Gott Séguret/ Photo by John Warner
Links to Recipes
Susi’s Jack Daniels-Infused Collards
Three Sisters Chowder
When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds. Continue reading
Join Us on Wednesday, August 24th, 2022 at 7:00 PM via Zoom!
Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa.
Links to Recipes
Delicious Lamb Shanks
Mushroom Lamb Stroganoff
From Scott Warner, president, Culinary Historians of Chicago:
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Pliny the Elder’s Picenum Bread
Sourdough Boston Brown Bread
Starting a Sourdough Starter
For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. Continue reading
