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Chicago Foodways Roundtable

Exploring Root Vegetables: dug from the dirt underdogs of the vegetable world

Presented by Diane Morgan

Saturday, October 20, 2012 at 10 AM
Kendall College, School of Culinary Arts
900 North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking
Cost: $3.
Free to Kendall students and faculty with ID.

Beyond the locavore movement of shopping at farmer’s markets and joining community-supported agriculture organizations (CSAs), we are global eaters, excited to explore the tables of Thailand, China, Japan, Peru, India, Ethiopia and more at ethnic restaurants. Adventuresome cooks buy cookbooks focused on a particular cuisine and hunt down ingredients in Asian or Latin American markets so they can make a hot pot, simmer a curry, or madly stir-fry. If you’re like most, you wander through the produce section of an ethnic market selecting ingredients you know-‐lemongrass, ginger, Thai chiles--‐--‐all the while wondering, what the heck is this hairy potato-like tuber? Or what do I do with galangal?

Diane Morgan is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of seventeen cookbooks, including her newest book, Roots: The Definitive Compendium. She has been involved in the world of food for more than 30 years. She spent six years in Chicago as a caterer and chef for an executive dining room. Leaving behind Chicago’s blustery, frigid winters, Diane moved to the Pacific Northwest, settling in Portland, Oregon. Her focus shifted to teaching cooking classes and pursuing a career in food writing.

This program is hosted by the Chicago Foodways Roundtable. To reserve, please call (847) 432-8255, then leave your name, telephone number and how many people in your party or e-mail: chicago.foodways.roundtable@gmail.com

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Hi,

We will be serving radish top soup after this program.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Instead of radish top soup, our fine volunteer Sylvia Woo will be making Roasted Turnip Ghanoush with pita chips, and Moroccan Carrot and Chickpea Salad with Dried Plums and Toasted Cumin Vinaigrette.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

WBEZ’s Chicago Amplified partners with Culinary Historians by recording our programs and making them available for broadcast on demand at their website or downloadable to an iPod. Our most recent program:

Exploring Root Vegetables: dug from the dirt underdogs of the vegetable world

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast