Presented by Dino Dean
Producer, The Black Foodies
Recipes promised during the presentation:
Beef Briskett and baked Potato Potato
Corn Bread Pudding
Eazy Peazy Guacamole
Granny’s Pumpkin cake
Whiskey BBQ sauce recipe
Most of us adore barbecue. We just can’t seem to get enough of it. And just about all of us have imbibed in such iconic barbecue styles as Memphis, Texas and Kansas City. But did you know that Chicago has its own zesty style? Come join us as one of our town’s most passionate foodies, Dino Dean, whets our appetite for Chicago-style barbecue. Dino will tell us about the Great Migration of African-Americans to Chicago, and how their arrival influenced cooking over an open flame. Furthermore, Dino will proclaim that “sauce is the boss,” which will be sure to ignite discussion among barbecue aficionados. Dino says he’s all set to be grilled when he speaks about regional sauces, how they have influenced Chicago’s bbq scene and how bbq sauce, or lack thereof, can reveal a bbq connoissuer’s palate.
Dino will also discuss the journey and travels of The Black Foodies, the name of his YouTube channel, where he showcases festival hopping, recipes, and African-American restaurants and chefs. And he will bring some sweet samples from one of his favorite eateries.
Biography: Dino Dean is a lifelong Chicagoland resident and a lover of all things food. He and his wife, Coretta, also write a column for the Chicago Defender, titled ‘Let’s Eat,’ where they review local African- American-owned restaurants.
Saturday, November 17, 2018
10 a.m. to noon
At Louis Weiss Memorial Hospital (Auditorium, lower level)
4646 N. Marine Drive (at Wilson), Chicago
FREE PARKING: USE OPEN LOT ON SOUTH SIDE OF HOSPITAL
(Signs will say “Permit Parking” and “Doctor’s Lot” but it’s OKAY for YOU to use on this Saturday!)
FREE STREET PARKING ALSO
PUBLIC TRANSPORTATION: CTA BUS #146 stops directly in front
Cost of the lecture program is $5, $3 for students and no charge for CHC members.
To reserve, please e-mail your reservation: Culinary.Historians@gmail.com