Presented by
Wilbert Jones
Author, “Smothered Southern Foods”

Here’s what Art Smith, best selling author of “Back to the Table,” and personal chef to Oprah Winfrey, has to say about our speaker for today: ”When I was growing up in the South, I remember seeing so many wonderful foods on our family dinner table. Some of my favorite foods were smothered dishes, especially smothered pork chops–cut thin, browned in a pan, then we would add some flour and water to the reserved juices to make a wonderful sauce served over white rice. Wilbert Jones, my beloved culinary friend for many years, has brought back the art of smothering.”

Do join us as Wilbert regales us with the history of smothered food, along with his own perspective on the South’s culinarylegacy. A native of Mississippi, Wilbert, says his inspiration for cooking came from his grandmother, Ruth Randle, who reportedly was one of the best cooks in the state. He will also sign copies of his new book on “smothering.” And of course, we will smother you with some samples to taste. Wilbert is president of Healthy Concepts, Inc, a Chicago-based food and beverage development company. Wilbert previously was a food scientist at Kraft Foods, and does free-lance food writing.

Program hosted at the Chicago History Museum.