‘Tis The Season for Preserving, Part 1: Artisinal Preserves

Presented by Madelaine Bullwinkel
Author, Cooking Teacher

Madelaine Bullwinkel says that” history informs everything I do,” and she will weave the history of the art of preserving, the discovery of its chemistry and the evolution of her preserving technique into her presentation. Madelaine is the author of Artisanal Preserves which provides 100 recipes for jams, jellies, marmalades, along with recipes for breads, muffins, and desserts that make practical use of readers’ newly made jams and jellies. (Be prepared for a lush sampling.) Madelaine says the popularity of home preserving has continued to rise alongside the renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.

Bio: Madelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and L’Academie de Cuisine. She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Appétit and Better Homes and Gardens. A member of Les Dames d’Escoffier, Madelaine is currently the chef in residence at L’Alliance Française de Chicago. Since 1996 she has been leading culinary tours in France.

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Saturday, July 22, 2017
10:00 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.)

Cost of each 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: [email protected]