Join Us on Tuesday, April 12th, 2022 at 7:00 PM via Zoom!
The history of the Midwest is remarkable and often surprising. Fortunately, people realized early on that it was worth preserving. Continue reading
Join Us on Tuesday, April 12th, 2022 at 7:00 PM via Zoom!
The history of the Midwest is remarkable and often surprising. Fortunately, people realized early on that it was worth preserving. Continue reading
Presented by Chef Michael Maddox
Former Chef/Partner Le Titi de Paris
Chef Instructor at College of DuPage
Podcast
‘Joy of Michael’s Cooking,’ by Cynthia Clampitt
What shapes a master chef, especially a chef who has been a key ingredient in Chicago’s evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. Continue reading
Culinary Historians member Libbet Richter
will interview team members:
Jonathan Boyer, Isabel Carpenter, McLaurin Files, and Janet Russo
Birth of a Cookbook in Classic Chicago Magazine
Podcast
During the first summer of COVID-19, the Women of St. Chrysostom’s (WOSC), a fellowship group at an Episcopal church on Chicago’s north side, talked about ways to connect and build community. Creating a cookbook was decided to be the ideal pursuit. Continue reading
Join Us on Wednesday, February 16, 2022 at 7:00 PM via Zoom!
Dr. Gina Louise Hunter doesn’t see “creepy-crawlies” when she looks at insects. She sees potential.
“An estimated 2 billion people worldwide regularly consume insects. They are considered a culinary staple across many cultures,” said Hunter. Continue reading
Presented by Dr. Sephira Bailey Shuttlesworth
Grandmama’s Hot Water Cornbread
Mama Mary’s Blackberry Cobbler
Squash & Onion Medley
A note from Scott Warner, President, Culinary Historians of Chicago:
This past fall I had the joy of attending the International Association of Culinary Professionals Annual Conference held in Birmingham, Alabama. The conference offered a buffet of glorious foodwriters and speakers, all accessible and sharing. Continue reading