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Nature’s most lauded culinary treasures—are subterranean fungi with magical properties which bring new dimensions to countless dishes.
Cooking with Truffles: A Chef’s Guide demystifies the truffle for the professional and the home chef, with over 150 unique and tantalizing recipes to suit every palate and occasion, featuring a variety of recipes, ranging from the simple to the sublime. And if you should happen to find yourself without a truffle in your pantry, the recipes stand well on their own! Continue reading
Libertyville —- Bess Bower Dunn Museum will host its Eighth Annual Lake County History Symposium on ‘Eat, Drink and Be Merry: The History of Food and Hospitality in Lake County,’ presented via Zoom on Thursday, January 5 at 7:00 PM and Thursday, January 19 at 7:00 PM. Zoom link free due to a grant from USG.
The Lake County History Symposium is an annual gathering of people interested in the history of Lake County, Illinois. Professional, amateur, and student historians offering presentations based on their original historical research using primary and secondary sources. Continue reading
Susi Gott Séguret/ Photo by John Warner
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.
From Scott Warner, president, Culinary Historians of Chicago: