Culinary Historians of Chicago Presents:
“Raising Austria”
The History of Austrian BreadsPresented by
Michael Mikusch
Master Baker and Owner
Austrian Bakery and Deli, Chicago
Saturday, Oct. 29, 2011
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
Our program will take us to new heights as Master Baker Michael Mikusch raises our spirits and gives us food for thought with his savory, and sometimes crusty comments about the beloved bread of his homeland. Chef Mikusch will proof his way through the tender history of Austrian breads, and will be on a real roll when he tells us how he learned to make all kinds of rye bread. He will, then knead his way into his Austrian baking background, and reveal how he’s rolling in dough in his Chicago business. And along with serving samples from his bakery, Chef Mikusch will provide a sweet ending by demonstrating how to make traditional Altwiener Apfelstrudel. (If you’ve never seen strudel dough stretched from scratch, now’s your chance!)
* * *
Born and raised in Austria, Michael Mikusch discovered his passion for baking at age 15, and became a certified Master Baker at age 22. After bringing his vast knowledge of traditional Austrian baking to countries around the world, Chef Mikusch eventually settled in Chicago. Since opening the Austrian Bakery and Deli at 2523 N. Clark in 2004, he has continued to perfect his craft and share his love of authentic Austrian breads, pastries and cakes with the Chicago community.
* * *
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.
_________________
Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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