Presented by Meathead
Barbecue Maven and New York Times Best-Selling Author,
Barbecue Maven and New York Times Best-Selling Author,
“Meathead, the Science of Great Barbecue and Grilling
The barbecue world is rife with rules and concepts that modern food science has proven wrong, and our speaker, reverently known in BBQ-land as Meathead, will debunk a bunch of them and teach concepts and techniques that can be applied to cooking indoors as well. He will also serve up a side order of some delectable barbecue history, along with a small barbecue sampling. Join us for a program that will be info packed, and delicious.
Meathead is the author of the New York Times Best Seller “Meathead, the Science of Great Barbecue and Grilling”. His book made many Best Cookbooks of the Year lists including the Chicago Tribune, the BBC, Epicurious, Wired, Amazon, and Leite’s Culinaria. Copies of the book will be available for sale and signing by the author. Meathead is also the founder of AmazingRibs.com, a popular outdoor cooking website. He is the former wine critic of the Chicago Tribune and Washington Post, and has been a lecturer at Le Cordon Bleu in Chicago, Cornell University’s School of Hotel Administration, Yale, and more. Meathead lives in Brookfield and is a longtime member of the Culinary Historians of Chicago.
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Cost of the lecture program is $5, $3 for students and no charge for
CHC members and Kendall students and faculty.
Saturday, June 17, 2017
10 a.m. to noon
At Kendall College School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
FREE PARKING IN LOT ON NORTH SIDE OF SCHOOL
10 a.m. to noon
At Kendall College School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
FREE PARKING IN LOT ON NORTH SIDE OF SCHOOL
To reserve, please call your reservation to 847/432-8255 or e-mail your reservation: Culinary.Historians@gmail.com