The Chicago Way: An Oral History of Chicago Dining

The Chicago Way: An Oral History of Chicago Dining

The Chicago Way: An Oral History of Chicago Dining Michael Gebert From a city associated with steak and the stockyards, Chicago has become a capitol of innovative, even avant-garde cuisine—but how? That’s the story that James Beard-winning Chicago food journalist Michael Gebert tells in The Chicago Way: An Oral History of Chicago Dining (Agate, $36.00). https://www.agatepublishing.com/97815728…/the-chicago-way/ The story goes back sixty-plus years, beginning with Chicago’s first celebrity chef, Louis Szathmary, whose The Bakery would help establish a gang-ridden neighborhood called Lincoln Park as the home of what were soon to be called “yuppies.” From there, ersatz “Continental” cuisine gave way to authentic French cooking under chef-owners like Jean Banchet and Jovan Trboyevic. In turn, young American chefs like Charlie Trotter and Michael Foley would develop a similarly artisanal form of American cooking, while chefs like Rick Bayless and Tony Mantuano brought us authentic cuisine from other countries, helping to develop farmers markets and wine culture—as well as hot dining neighborhoods. Gebert interviewed over 200 chefs, diners, and media and real estate figures, including Rick Bayless, Grant Achatz, Stephanie Izard, Paul Kahan and Culinary Historians of Chicago’s president and vice-president Scott Warner and Cathy Lambrecht to tell their story in their own words. His network throughout the Chicago food world offers a unique inside look at how our restaurants changed Chicago—and the world. Biography: Michael Gebert is the editor of Fooditor and a James Beard Award-winning food writer and video producer. He was also an editor of Grub Street Chicago, a contributor to publications such as Chicago Magazine and the Chicago Reader, and a founder of the online culinary chat site LTHForum. He lives in Chicago. Recorded via Zoom on February 12, 2026 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Rich History of Lebanese Baking with Maureen Abood

Rich History of Lebanese Baking with Maureen Abood Lebanon’s culinary repertoire includes a multi-faceted baking tradition that is influenced by the country’s history as much as by the diaspora the world over. Maureen Abood’s new book, Lebanese Baking, offers a sweeping, deeply personal guide to the baked traditions of Lebanon. With more than 100 recipes and detailed process instruction, this is the first English-language cookbook of its kind. A tribute to Lebanese baking in all its forms, the book provides a tour in chapters, photos, recipes, and stories of the many facets of baking that make up and express the Lebanese culture of hospitality, feasting, community, sharing, and family. Growing up Lebanese American in Michigan, Maureen was immersed in a world of baking that evolved from historical traditions in Lebanon. When she finally traveled to Lebanon, she was exposed to an even broader understanding of the repertoire. The expansive population of Lebanese and Middle Easterners in Michigan also contribute to her ongoing research to capture and share Lebanese cuisine as deeply and broadly as possible. Join us with Maureen as she shares details of Lebanese Baking, its influences and her personal stories. Discover more about Maureen on her website at maureenabood.com, and enjoy shopping with a special discount using code ZAATAR15 at her Lebanese-inspired online shop of ingredients and tools at shop.maureenabood.com. Biography: Lebanese Baking is Maureen’s second book on Lebanese cuisine; her first, Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen, was a Michigan Notable Book and an International Association of Culinary Professionals finalist. Her writing and recipes have appeared widely, including in the New York Times, The Washington Post, Saveur, Food52, and NPR. She teaches Lebanese cooking through her website and social media channels, and she lives in Harbor Springs and East Lansing, Michigan. Recorded via Zoom on November 19, 2025 *** CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Oakford Pecans - a story of discovery and Update on Pumpkin Squash

Oakford Pecans - a story of discovery and Pumpkin/Squash update Linda Eilks grew up on a farm outside of Oakford, Illinois. After careers at both IL Extension and U.S. Department of Agriculture, she retired and moved into a home within the village of Oakford. There she was faced with an abundance of pecans falling from the trees in her yard. She researched what to do with them and found some interesting historical facts about the pecan trees in the area. She will talk about pecan trees in general, those that grow around Oakford, and especially those that grow in her yard. Many moons ago, Catherine Lambrecht was a University of Illinois Extension Master Food Preserver instructed by Linda Eilks. As it happens, Eilks now lives in the region where pumpkins are commercially grown (80-mile radius from Morton, Illinois). Knowing Lambrecht was looking for a Dickinson Squash, Eilks found one of these squash for her. Lambrecht will update on her experience. One piece of wisdom: all pumpkins are squash, but not all squash are pumpkins!! Just saw this the next day: https://www.allrecipes.com/what-is-canned-pumpkin-11747656 Recorded via Zoom on November 5, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Heartland Masala: An Indian Cookbook from an American Kitchen

Heartland Masala: An Indian Cookbook from an American Kitchen Presented by Jyoti Mukharji and Auyon Mukharji Come join us as a mother and son duo talk about the historical and cultural context of traditional and diasporic Indian recipes. They will base their talk on their new book, Heartland Masala: An Indian Cookbook from an American Kitchen. Cooking instructor Jyoti Mukharji chose 99 of her favorite recipes to build the core of Heartland Masala. Her recipes hail from throughout India, with a special emphasis on the cuisines of Punjab and Bengal. To complement his mother’s recipes and recollections, culinary historian Auyon Mukharji offers a generous helping of culturally focused vignettes. Auyon writes: “The Hindustani word masala, which translates to ‘spice mixture, feels an appropriate metaphor for not only the multifaceted and diasporic quality of my mother’s cooking, but also for the twists and turns of history that landed a daughter of Punjab here in the American heartland.” “The history of Indian cooking is theIndiana cooking” he continues. “The cuisine itself is in constant flux, both within and beyond India’s national borders. Any attempt to pin it down is merely a record of a moment and place.” https://www.heartlandmasala.com/ https://heartlandmasala.substack.com/ Biographies Jyoti Mukharji is a chef, teacher, and retired physician. She immigrated to the US from India in the late 1970s, and began teaching weekly Indian cooking classes out of her home in Prairie Village, Kansas, in 2010. Jyoti has since welcomed several thousand students into her kitchen. Auyon Mukharji is a musician, writer, and culinary historian who spends most of his time thinking about food. He studied biology at Williams College and was awarded a Watson Fellowship in 2007 to study self-expression in folk music. Since 2009, Auyon has toured with, and cooked for, the indie-folk band Darlingside. He otherwise finds time to work in and around kitchens (and farms) in both his hometown of Kansas City and his adopted state-of-residence of Massachusetts. Recorded via Zoom on October 29, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Chinese Table Manners

Chinese Table Manners Interpreted by Kelly Chang, Co-owner and general manager of Sun Wah BBQ Sun Wah BBQ was founded by Mr. Cheng who immigrated from China. His American born children who are now Sun Wah’s co-owners: son Michael and daughters Kelly and Chef Laura, who trained at Kendall College. The children have one foot in Chinese culture and one foot in American, allowing them to convey Chinese table manners as practiced at home. Kelly proposed this talk over a year ago. Since then, she has been testing her knowledge with Chinese elders who have affirmed she is more knowledgeable than they expected. Please arrive early to allow the program to proceed on time. If you wish to take Chinese BBQ home, order it upon arrival. This will be an intimate meal to allow discussion and demonstration. Menu BBQ combination Boiled Chicken Dragon Eggplant Steamed Dover Sole Steamed Shrimp Paste Stuffed Tofu Stir Fried Mixed Vegetables Beef with Bittermelon Steamed BBQ Pork Buns Beverages are a la carte. If you wish to order additional food, it will be served once the full menu has been served. It is suggested food ordered to take home be ordered early. *** Sun Wah BBQ 5041 N. Broadway (just north of Argyle) Chicago, Illinois 60640 Wednesday, October 22, 2025 at 6:30 pm Recorded via Zoom on Wednesday, September 17, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org