Chicago’s Crusty History
Presented by
Paula Haney, Chef/Owner

We’re going to be rolling in dough as one of Chicago’s most renowned pie mavens gives us a hearty slice of Chicago’s sweet and savory pie history.

But wait, there’s more! Our pie mistress will also delve into the myriad pies of ancient times. She’ll then dish out her perspective on modern American versus British pie, and talk about the decline of pie companies and the rise of her tiny pie shop on West Chicago Avenue.

And for those who find pie making intimidating, Paula will share her secrets and show how she makes her perfect pie dough. (We’ll all be pie-eyed!)

Paula Haney is the chef/owner of Hoosier Mama Pie Company and author of the just-released Hoosier Mama Book of Pie. Making apple pies for her father was Paula’s first foray into pastry. Years later, working as a fine dining pastry chef, Paula became concerned that Americans were not honoring our own pastry traditions. She has dedicated Hoosier Mama Pie Company to the promotion of pie consumption and the preservation of our pie making heritage. Prior to creating HMPC, Paula was pastry chef of Trio in Evanston where she worked with renowned chefs Grant Achatz and Shaun McClain.

Saturday, September 28, 2013
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

Cost of the lecture program  is $5, $3 for students and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com.