Culinary Historians of Chicago presents: Bon Appetit Y’all
Stories from Three Generations of Southern Cooking
Author, Chef, former Kitchen Director for Martha Stewart Living TV
Saturday, Sept. 13, 2008
10 a.m. to Noon
Chicago History Museum
1600 N. Clark St.
“Virginia Willis is a proud daughter of the South, who, by way of butter beans, okra, biscuits and dumplings, honors her kith, her kin, her place.”
--John T. Edge, Director, Southern Foodways Alliance
Rich in folklore and history, the cooking of the American South embodies all the glamour, grit and soul of Southern culture. Virginia Willis’ part in the old and complex story of Southern food began in her grandmother Meme’s country kitchen, with its walls made of heart-of-Georgia pine. It was there in the presence of this consummate Southern cook where Virginia first began to inherit her love of fresh, home-cooked food and unconditional hospitality, which she fine-tuned with classic French training.
Join us as Virginia discusses the agrarian traditions in the South, revolving around corn, pork, and sugar, too--with a special nod to the notorious Southern sweet tooth. Virginia will also dish out some of the rich perspective she captures in her book, “Bon Appetit Y’all/Recipes and Stories from Three Generations of Southern Cooking.” (Copies of the book will be available for purchase and signing, with all profits going to fund the Culinary Historians of Chicago.)
A graduate of L’Academie de Cuisine and Ecole de Cuisine LaVarenne, Virginia honed her attention to detail as the Kitchen Director for Martha Stewart Living Television where she supervised the food segments for the Emmy-award winning show. Virginia also prepared private meals and events for Martha and her guests, including President Clinton and Julia Child. As Executive Producer for Epicurious on The Discovery Channel, she traveled the world taping stories about food. Virginia's wide and varied food career started in Atlanta as an apprentice to Nathalie Dupree. She worked with Ms. Dupree on four PBS series and cookbooks. Virginia is an officer in Les Dames d’Escoffier and is a weekly contributor for the “Atlanta Journal Constitution.”
Cost of the lecture program is $5, $3 for students and members and no charge for CHC members.
To reserve, please call Barbara Olson at (708) 788-0338.
Or e-mail your reservation to: firstname.lastname@example.org
CHICAGOURMETS reception and luncheon honoring Virginia Willis immediately following
at 12:30 at the award-winning Blackbird, 619 W. Randolph. Cost: $99 inclusive.
For information, or to register, call 708-383-7543, or go to http://www.ChicaGourmets.org
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie DupreeFacebook
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