Culinary Historians of Chicago:
- September 20, 2014: Green City Market
- October 11, 2014: Kathleen Flinn (morning)
- November 8, 2014: Dorie Greenspan
- December 13, 2014: Clara Orban
- January 17, 2015: Anupy Singla
- Postponed to Spring, 2015: Jennifer Amdur Spitz
Chicago Foodways Roundtable:
- October 11, 2014: Kathleen Flinn (afternoon)
- November 1, 2014: Duncan Hines, the man, not the cake mix, with Louis Hatchett
- January 31, 2015: Nic Mink
Find Culinary Historians of Chicago on Twitter as CulinaryHistory, on Facebook and Pinterest.
Greater Midwest Foodways Alliance:
September 2014: Corn!
Join us for an oral report card on Greater Midwest Foodways Alliance’s Family Heirloom Recipe contest.
Since 2009, Greater Midwest Foodways has sponsored and judged Family Heirloom Recipes contests in Illinois, Indiana, Iowa, Kansas, Ohio, Minnesota, Missouri, South Dakota and Wisconsin. Contestants prepare their family recipe circa 1950 or earlier, submit their recipe and its history. We suggest they display their family heirloom recipe simply though attractively, with the use of props, such as a copy of the original recipe, photographs, placemat, napkins, glassware or flowers. All this for cash prizes of: 1st place – $150., 2nd place – $100., 3rd place – $50 Continue reading
After visiting European sustainable farmer’s markets in 1998, Abby Mandel, chef, author and entrepreneur, returned to Chicago determined to create a similar market in her own city. Green City Market was her brainchild and began as a small startup with nine local farmers in the crosswalk next to the Chicago Theatre with a handful of farmers and only a few more shoppers. The Market quickly outgrew the location and moved to the south end of Lincoln Park, where it currently operates May-October, drawing thousands of visitors and featuring locally grown food and many of Chicago’s most renowned chefs. Four years ago, the Market continued to remain open November-December, first in Lincoln Park Zoo, and later moving to the Peggy Notebaert Nature Museum. Continue reading
Due to a convergence of events at Kendall College, there would be little parking. Culinary Historians is postponing this meeting to Spring, 2015. There will be no August, 2014 meeting. Thank you for your patience and continued interest.
What are Americans doing to change the way they eat and buy food and teach the next generation of consumers?
Presented by Filmmakers Jeff and Jennifer Spitz, and their son, Sam
Join us as filmmakers Jeff Spitz and Jennifer Amdur Spitz showcase their documentary, “Food Patriots,” which details the journey of a Midwestern mother whose son nearly died from a foodborne superbug, and the army of American Food Patriots who teach her that even one person has the power to make a difference. Continue reading
Testa Produce, Inc. is a 100-year-old family owned and operated produce distributor for foodservice entities around the Midwest including restaurants, hotels, schools, country clubs, sporting arenas and hospitals.
Testa’s new LEED* Platinum Refrigerated Foodservice facility (2011) designed by Epstein is the first of its kind in the United States. The warehouse features sustainable technologies including a 750kW wind turbine producing 30% of the building’s energy needs, a huge solar grid for heating potable water, an extensive water management system which recovers rain and graywater for non-potable purposes, LED lighting, skylighting, electric/compressed natural gas delivery trucks and a vegetated roof. Continue reading
· The philosophy of French baking
· How to approach a pastry recipe
· The Do’s and Don’ts of baking
After a lifetime in pastry, internationally acclaimed pastry chef Jacquy Pfeiffer has a wealth of knowledge, advice, and tricks of the trade to help students of pastry learn to master these recipes. Chef Pfeiffer recently recorded many of these in his multi-award-winning book, The Art of French Pastry, co-authored with Martha Rose Shulman. Listen to stories from his life and career that he relates through witty anecdotes and find out more about the philosophy of baking that is the foundation of French pastry. He will offer several do’s and don’ts for baking to help anyone succeed in the kitchen. Continue reading