The Pilgrim Kitchen The Harvest Celebration of 1621: Plimoth Patuxet Museum, Plymouth Massachusetts

with John Ota

Podcast

As part of the research for his book, The Kitchen, John Ota travelled to Plymouth, Massachusetts where he cooked a meal over an open fire with Pilgrim Foodways historian Kathleen Wall.  On the 400th anniversary of the Harvest Feast between the New England colonists and the Wampanoag people, John will share his experiences of the culinary history, architecture, cooking methods and the dishes from the first Thanksgiving of 1621. Continue reading

First Catch Your Gingerbread! UK Supper Clubs: What Are They?

 Sam Bilton, Food Historian and Restauranteur

Podcast

Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread.

Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? Continue reading

Beijing Duck and the Pandemic: The story of Chicago’s iconic Sun Wah BBQ

Presented by Kelly Cheng, co-owner and general manager

Podcast


Times certainly have been challenging for our nation’s restaurants during these pandemic times. Come join us as Kelly Cheng tells her savory story of her family’s iconic restaurant and its place in Chicago’s culinary history. Kelly will also regale us with the story of Chinese barbecue and the secret of preparing Beijing duck. And she will share how she and her family and their business have struggled through and survived the pandemic. Continue reading

How Ingredients Shaped a Chef

Chef Peter Hoffman

Podcast

Come join us as acclaimed New York chef Peter Hoffman, author of the recently published book “What’s Good?: A Memoir in Fourteen Ingredients”,reveals why he combined the story of his career with profiles of the favorite ingredients that he found at his favorite farmers market. Hoffman, founder of iconic Manhattan restaurants Savoy and Back Forty, describes his journey from line cook to chef/owner during New York’s culinary shift from French dominance to a more global and farm-to-table approach. Continue reading

Chicago Trib’s New Restaurant Critics Exposed! Meet Louisa Chu and Nick Kindelsperger

Podcast

Time was we could never get a Chicago food critic to speak to our group; they religiously refused to reveal their identities in public. That is until about three years ago when the Tribune’s esteemed food critic, Phil Vettel, published a story in the paper, complete with his photo, explaining that it was almost impossible for him to remain anonymous when reviewing restaurants. Continue reading