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Preserving 1 & 2, July 22 & August 19

Preserving 1 & 2, July 22 & August 19
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  • Preserving 1 & 2, July 22 & August 19

    Post #1 - July 2nd, 2017, 11:50 am
    Post #1 - July 2nd, 2017, 11:50 am Post #1 - July 2nd, 2017, 11:50 am
    Culinary Historians of Chicago Presents:

    ‘Tis The Season for Preserving
    Two-Part Series for July and August Cooks Up a Sweet and Savory Perspective


    Part 1-
    Artisanal Preserves

    Presented by Madelaine Bullwinkel
    Author, Cooking Teacher
    Saturday, July 22, 2017

    Part 2-
    The Joys of Jewish Preserving

    Presented by Emily Paster
    Author, Co-Founder, Chicago Food Swap
    Saturday, Aug. 19, 2017
    10:00 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 IN LOT ON NORTH SIDE OF SCHOOL

    Part 1-Artisanal Preserves

    Madelaine Bullwinkel says that” history informs everything I do,” and she will weave the history of the art of preserving, the discovery of its chemistry and the evolution of her preserving technique into her presentation. Madelaine is the author of Artisanal Preserves which provides 100 recipes for jams, jellies, marmalades, along with recipes for breads, muffins, and desserts that make practical use of readers’ newly made jams and jellies. (Be prepared for a lush sampling.) Madelaine says the popularity of home preserving has continued to rise alongside the renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.

    Bio: Madelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and L’Academie de Cuisine. She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Appétit and Better Homes and Gardens. A member of Les Dames d’Escoffier, Madelaine is currently the chef in residence at L’Alliance Française de Chicago. Since 1996 she has been leading culinary tours in France.

    Part 2-The Joys of Jewish Preserving


    Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive. Inspired by this tradition, Emily Paster wrote The Joys of Jewish Preserving to engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking. She will share her passion for her subject and provide a tasting. Many of the recipes in Emily’s book are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. There are also recipes for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. And, she covers some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen.

    Bio: Emily Paster was born and raised in Washington, DC, where her mother was the Director of the Folger Shakespeare Library and her father was chairman of the public relations firm Hill and Knowlton. A graduate of Princeton University and the University of Michigan Law School, she redirected her career from law to cooking and food writing beginning about 10 years ago, when she had her second child. She writes the blog West of the Loop, primarily about food but with forays into parenting and family life. Emily is the co-founder of the Chicago Food Swap and is a national leader in the growing food swap movement (community get-togethers where handmade foods are bartered and exchanged). Her previous book is Food Swap (Storey 2016). Emily speaks often in the Chicago area on farm-to-table and garden-to-table provisioning and cooking and has appeared numerous times on food and cooking segments for the major TV network affiliates in Chicago.

    * **
    Cost of each 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: Culinary.Historians@gmail.com

    http://www.CulinaryHistorians.org
    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

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