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Our events are usually at Kendall College (Map, directions and parking) on Saturday mornings from 10:00 am until noon.  Occasionally, our event time varies or we meet at a different location.  These variances will be highlighted on ‘Upcoming Events,’ though please read the event notice for full details.
Upcoming Programs:
 
Culinary Historians of Chicago:
  • August, 2015: No meeting.
  • September 26, 2015: Doug Sohn of Hot Doug
  • November 14, 2015: French Cuisine with Dominique Tougne (of Chez Moi), Jacquy Pfeiffer and Sebastien Canonne (of the French Pastry School) and Viktorija Todorovska ( author and sommelier)
    Plus Geoffery Drummond, Producer of Julia Child’s television series.
  • January 30, 2016: Bill Reynolds, New Buffalo Bill’s and Gary Wiviott, Low & Slow 2: The Art of BBQ, Smoke-Roasting and Basic Curing
  • February 13, 2016: Grandbaby Cakes with Jocelyn Delk Adams
Chicago Foodways Roundtable: 

Find information on Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter as CulinaryHistory, on Facebook and Pinterest.

Greater Midwest Foodways Alliance:
Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and  www.GreaterMidwestFoodways.com for more information.

Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods

Presented by Jennifer Jordan, author and educator

Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. Continue reading

One Smart Cookie Shares Crumbs of History

Presented by Mindy Segal, Cookie guru, Restaurateur, Author

Join us as James Beard Award-winning pastry chef Mindy Segal discusses the evolution of the modern cookie. Mindy will take us from the invention of Toll House chocolate chip cookies in the 1930s, to the innovations happening currently in her kitchen at Hot Chocolate in Chicago’s West Town neighborhood. Continue reading