Presented by
Christy Rost
Chef, Author, PBS Host
The American West – a region of natural beauty and sharp contrast that has been the home of Native Americans, cowboys, rugged pioneers, and miners – has had a profound effect on America’s culinary heritage Continue reading
A Chicago Legacy That’s More Than Cheesecake
Presented by
Maureen Schulman, Diana Moles and Jolene Worthington
Co-Authors of The Eli’s Cheesecake Cookbook
This year marks Eli’s Cheesecake’s 35th anniversary, which was the driving force behind the creation of The Eli’s Cheesecake Cookbook, celebrating one of the country’s most famous desserts. The book chronicles founder Eli Schulman’s rise to success, from opening his first restaurant, Eli’s Ogden Huddle on Chicago’s West side to Eli’s Stage Delicatessen at 50 E. Oak Street and finally, the legendary Eli’s The Place For Steak, at 215 E. Chicago Avenue, where he invented Chicago Style cheesecake as well as many other famous dishes. Continue reading
“For many people Henry Ford’s 1913 Detroit assembly line is a symbol of technological triumph. This book shows that Chicago’s 1865 disassembly line was an earlier more complete wonder, rapidly transporting animals, keeping them healthy and watered, dividing them into a wide variety of products, communicating ownership and destination, and keeping meticulous accounts of all the processes. Continue reading
Presented by Dave Hoekstra and Paul Nathin
Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis’s Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans’s Dooky Chase’s. Continue reading