[ad]
-
26Jan
-
16Dec
In My Inbox.
-JAY
———-
The mission of Christmas Lights is for a band of merry revelers in Art Cars to descend upon Georgetown, grand marshaled by the Flying Dog Winnebago. (Willie’s Bus ain’t got nothing on this Gonzo land yacht.) The parade is open to the public, so Flying Dog and Brightest Young Things encourage everyone to decorate their vehicles and join in for what is guaranteed to be a night for the history books.TIMELINE/ALL THE DETAILS YOU NEED:
* Parade participants will assemble at Jack’s Boathouse at 7 pm for a welcome reception featuring CakeLove Gonzo Cupcakes (made with Flying Dog’s Gonzo Imperial Porter) and hot cider. From there, the plan of attack is as follows. Please note that times are approximate.
* 8 pm: Head down K St to Rock Creek Parkway, up to Politics and Prose
* 8:30 pm: Politics and Prose – Celebrity Guests’ LIVE Reading of How The Grinch Stole Christmas! with complimentary Flying Dog beers.
* 9:30 pm: Comet Ping Pong culmination party with Flying Dog draft specials, LIVE music from Sherell Rowe (DC) and Sidewalk Driver (Boston), and all sorts of kick ass awards for a variety of superlatives relevant to the night’s festivities.In addition to Flying Dog and Brightest Young Things, the Kirk and Mike Show on 105.9 The Edge will be spreading the Christmas Lights gospel in a lead up to the culminating parade on Saturday evening.
In keeping with the holiday spirit, this entire event is FREE. All car entries will need a designated driver on hand at the start of the Christmas Lights parade. In addition to art cars, DC’s hardcore cyclists are also welcome to participate with art bicycles.
[ad]
-
16Dec
In my inbox. Chef Michael Kiss’ cooking classes are back.
-JAY
—————————————We are back! Get you 2011 started out right! This is your year to learn how to really cook and take control of your dinner destiny. Join Chef Michael Kiss every Tuesday at 7:00PM as he shares great advice, tips and time saving techniques in his weekly series of themed cooking classes. Come and learn, laugh and taste!
Classes like “The Cooking 101 series”, a back to basics approach to cooking, from how to hold a knife to how to tell when your pasta is al dente; these classes are the foundation to great skill. One of our favorite series for this year is “I can cook vegetarian” are you ready to take the meat free Wednesday challenge? We will explore amazing vegetarian cooking techniques and talk about the health and ecological benefits of reducing our animal protein intake. Always on the run and can’t seem to find time to eat dinner let alone make a healthy meal at home? Then our “Fast and Delicious” series will show you that with a little effort you can be rewarded with a hot healthy meal in less than 29 ½ minutes. No camera tricks we promise, just real cooking real fast.See you in class every Tuesday at 7:00PM.
Whole Foods Market Cooking Classes are free.
Email Michael.Kiss@WholeFoods.com to sign up for class.
Put “Cooking Class” in the subject line.
Seating is limited so don’t miss out.JANUARY 2011 Schedule
This is your year to learn how to really cook!
Tuesday January 4th
7:00 PM
Omnivore Class:
Cooking 101; How to SautéSauté is one of the most versatile methods of cooking. Not only can you use this skill to bring out flavor in your ingredients it is also a super fast way to cook. Join Chef Michael Kiss and learn how to properly sauté everything from chicken and fish to every vegetable you can find. You will even learn the stylish chef flip.
Tuesday January 11th
7:00 PM
Vegetarian Class:
Get Keen on GreensLeafy greens are some of the most nutritionally dense foods on the planet, but they aren’t always tops on our favorite food list. Join Chef Michael Kiss as he helps you through the jungle of great greens. We will talk about all of the different types and their flavors and the best ways to make them something we love to eat. We promise the pickiest eaters will soon say more greens please.
Tuesday January 18th
Omnivore Class:
7:00 PM
Fast and Delicious; Curried Lamb with Pan Roasted Chick Peas with Winter Radish SaladWith our fast paced lives we live it is hard to make time to prepare a great meal. Join Chef Michael Kiss as he takes you on a fast and fun ride on how to save time in the kitchen. Dinner will soon be just something wonderful you whip up. How do you make it look so easy?
Tuesday January 25th
7:00 PM
Vegetarian Class:
I Can Cook VegetarianAre you up for the Challenge? Can you commit to MEAT FREE WEDNESDAY? Well, it won’t be a challenge when you join Chef Michael Kiss and learn how to cook without animal protein. Nutritionally complete and filling meals with amazing flavor that will keep even the biggest steak lover in your family coming back for more. A fun way to make healthy choices sustainable; Take the challenge!
About Chef Michael Kiss
Chef Michael is a graduate of Pennsylvania Institute for Culinary Arts in Pittsburgh, PA, but his passions for great tasting food starting years earlier in his family kitchen. He loves to cook all types of food and is always on the lookout to learn something new about people and ingredients and how they come together. Chef Michael has cooked in great restaurants in Chicago IL, Pittsburgh PA and Savannah GA always absorbing the local flair for food along the way. He came to Whole Foods Market in 2004 in search of new frontiers in his sojourn of all things culinary. He needed to know where his food came from and how and why the ways our ingredients are produced can affect our lives. Recently his culinary travels have taken a healthy turn. And over the last year he has changed his entire lifestyle to include exercise, healthy plant based cooking and meditation. Chef Michael is passionate about cooking and life and loves to share his knowledge with all.
Eat Well!
[ad]
-
15Dec
DCFud was lucky enough to be given an opportunity to interview Spike Mendelsohn, former Top Chef contestant, and the man behind We the Pizza and Good Stuff Eatery. Spike is teaming up with MasterCard and SunTrust (side note: if you have a MasterCard, check out www.mastercardmarketplace.com/suntrust for some fantastic deals from now until the end of year… plenty of gifts for the foodie or chef you need to buy for! And if someone wants to buy me that KitchenAid tabletop mixer or a new knife set, you can find them at a good price here.) This is holiday season, and they were kind enough to donate $5k for Spike’s favorite charity, Horton’s Kids, a Northeast D.C.-based charity designed to provide tutoring, mentoring, enrichment, advocacy, and family support to underprivileged children. In fact, “Santa Spike” will be heading over to Horton’s this afternoon to drop off presents. Since the majority of people ask Spike about his time on Top Chef, I figured I wouldn’t, and I’d ask questions that I, as well as friends of mine, wanted to know. Unfortunately, my voice recorder was man-down, so the conversation isn’t verbatim, but it’s pretty darn close!
JS: Best foodie gifts?
SM: Omaha Steaks.
JS: What about vegetarians?
SM: Omaha Steaks!JS: Favorite thing to make for the holidays?
SM: Apple pie.
JS: Oh, yum. Any specific type of apple?
SM: Not really. I’ll mix it up based on the season. You just need apples that aren’t going to make the pie crust soggy, and you can do that by tossing the apples in brown sugar and white sugar and then draining the excess water. The key is to not cook the apples before you make the pie.
JS: Yum. And that covers my next question, which were holiday cooking tips. Thank you.JS: Food fad you wished would be over?
SM: Cupcakes. I know those cupcake girls are gonna hate me, but cupcakes.
JS: Have you ever been a fan of the cupcake fad?
SM: Not really.
JS: Do you not eat cake?
SM: I like chocolate cake. Chocolate cake with chocolate icing. I like simple foods.
JS: Fantastic… leads me to my next question!JS: Favorite thing to cook for yourself?
SM: Sandwiches. Or roast chicken with lemon potatoes.
JS: Do you make your own bread?
SM: Not really, but sometimes I make Greek bread for the holidays.JS: Foods you despise cooking or eating?
SM: Liver.
JS: That’s it? Really?
SM: I eat everything. Except liver.JS: You’re from Canada… what’s the possibility of putting poutine (fries covered in cheese curds and gravy) on the menu?
SM: Actually, we’ve had it on occasion.
JS: Really? When’s the next time it’ll be back? Canada Day? Boxing Day is coming up, so maybe then?
SM: Sure, Canada Day, but it’s also a good cold weather comfort food. Fries… cheese curds…
JS: Covered in gravy. Lots of gravy. Yeah, yum.
SM: I’ve had people ask for it, but Americans don’t really know about it. I was just in Canada, so I had plenty of poutine up there.JS: Guilty food pleasure?
SM: Popeyes.
JS: Ooh, spicy?
SM: Nope, original. With the biscuits. And Chik-Fil-A.
JS: Good answers.JS: What do you like about being a chef in DC?
SM: The opportunity. Everything in New York has already been done, so it’s nice to be here and be able to start new trends.JS: What do you always have in your pantry and/or fridge?
SM: Fish sauce.
JS: Haha. My mom is Thai so we always had that in the house.
SM: A little bit goes a long way!
JS: So does that smell! Anything else?
SM: Cornflakes.
JS: That’s a good combination. Cornflakes and fish sauce.
SM: Oh yeah, you should try it sometime.
JS: I’m sure it’ll get you going. Anything else?
SM: Sriracha sauce, herbs/spices, and Greek olive oil (he brings it from Greece).JS: Favorite celebrity chef?
SM: Anthony Bourdain.JS: Do you drink?
SM: A little.
JS: Beer, wine, or liquor of choice?
SM: Hendrick’s and tonic.JS: Favorite dish as a child?
SM: My grandmother’s keftedes (Greek meatballs).
JS: Do you make them yourself now?
SM: I do, but I like them more when she makes them.JS: Where do you go out to eat in the city?
SM: Obelisk; Star and Shamrock, the new place; Zaytinya; and, Bistrot Du CoinJS: Favorite dish to make for a girlfriend?
SM: Grilled chicken. Keeping it simple.
JS: Do you use a rotisserie or the oven?
SM: The oven. I broil it. Cook it in the oven at about 350°, and turn it to broil for the last half hour.
JS: Sounds good. I’m stealing that, so thank you.JS: Do you drink coffee?
SM: Yep.
JS: Where’s your coffee source in D.C.?
SM: Peregrine . And Starbucks.JS: So what’s the end of the year plan for you?
SM: Well, tomorrow’s my birthday.
JS: Wow, happy early birthday! How are you celebrating?
SM: Moving today. And then taking the family to Puerto Rico.
JS: Worst customer stories?
SM: Hmmm… I’m trying to think of something funny… Back at our family restaurant, I worked in the back for a bit, and then was able to work as a host. One night, a very attractive woman came in with a man, and I sat them. The next night, the same woman came back, but with a different man. I said to her something along the lines of, “Good to see you again. Guess you must have really enjoyed that meal to come back today.” She turned beet red. Turns out she was an escort.
JS: Haha. That is awesome. And awkward. Good story.For my first interview for DCFud, I definitely lucked out with Spike. He was a blast to interview and is obviously a fantastic chef. In fact, I was eating the White Pizza (so garlicky and delicious) from We the Pizza as I wrote this article. The keys may have a little grease on them, but that’s ok
-JDS
[ad] -
19Nov
In My Inbox.
-JAY
————————-
Last Call to Enter the Smithsonian’s National Zoo’s“Gin-GRR-bread” Contest
Grand Prize is a Lion Pride Viewing
Calling all chefs, avid bakers, cooking novices, animal lovers—even artists and architects: the deadline to enter the Friends of the National Zoo’s “Gin GRR bread” Habitat Contest, sponsored by Starbucks Coffee Company, is quickly approaching. The contest is part of the Zoo’s annual ZooLights event and puts a twist on the traditional holiday gingerbread house concept. The Zoo is asking “master planners” to design and build a gingerbread “habitat” for the Zoo’s new lion pride (consisting of father Luke, mothers—and sisters—Shera and Naba and their seven lion cubs). The winners will be awarded a “roar-ingly” incredible experience: prizes from Starbucks and a behind-the-scenes tour for the winner and five guests to meet the lion cubs and their keepers at the Great Cats exhibit.
The competition is open to people of all ages with three categories in which to enter: (grand prizes will be awarded to each of the following):
- Individual Youth: Children ages 16 and under working alone, with supervision of an adult.
- Family or Youth Group: Teams with children ages 16 and under. Teams must be a minimum of two (2) participants, but are not to exceed six (6) participants, including one adult supervisor or participant.
- Adult Individual or Team: Individuals ages 17 and over, or teams of participants ages 17 and over. Teams must be a minimum of two (2) participants, and are not to exceed six (6) participants.
In addition to the behind-the-scenes lion cub tours, Starbuck’s will award a “Coffee Lovers” grand prize (a French press, a pound of coffee and other coffee accessories) to winners in the Adult Individual or Team category as well as the Family or Youth Group category. The Individual Youth category winner will receive the behind-the-scenes lion cub tour as well as a National Zoo gift basket (plush toys, Zoo gear and other items).
Entry forms and contest rules can be found online at www.fonz.org/gingrrbread.htm. One entry per individual, group, or household is allowed. Due to space limitations, only 80 gingerbread habitats will be accepted into the competition with a base size no bigger than 15” L x 12” W. Entries may not be taller than 14”. Entries will be judged in three categories: Overall Appearance, Originality & Creativity, and Consistency of Theme.
To be eligible for the competition, entry forms must be received by Nov. 29 at 4 p.m. or sooner, as registration will close when 80 entries have been received. There is a $20 non-refundable fee to enter which must be made by check at the time of habitat delivery to the National Zoo (only checks will be accepted, no cash or credit cards).
Contestants must deliver their gingerbread habitats to the National Zoo Visitor Center between Nov. 29 – Dec. 4 from 9 a.m.– 5 p.m. The judging will be held on Dec. 17, with the winners announced at 7 p.m. that evening during ZooLights.
ZooLights—powered by Pepco, in its fourth season, is a FREE holiday event featuring an array of lights illuminating life-sized animal silhouettes, trees, buildings and walkways at the Zoo. In addition to the spectacular lighting displays, guests can experience the Zoo in a whole new light: at night! They can enjoy costume character photo opportunities, a toy train display, treat stations and other festive, comfort foods including hot chocolate, donuts, and funnel cake. Visitors can stroll through several warming stations throughout the Zoo or tour animal houses and shop inside one of the Zoo’s gift shops. Each week of ZooLights different animal houses with special keeper talks and interpreters will be highlighted. A list of houses and dates can be found at www.fonz.org/zoolights.htm.[ad]
-
16Nov
In my Inbox.
-JAY
———
Cork Market & Tasting Room Celebrates Hanukkah with a Latke and Sparkling Wine Tasting and Creative Take-Home MenuThroughout Hanukkah Cork Market & Tasting Room offers a creative, handmade menu of Hanukkah dishes. Available to-go, the festive menu will kick off with a Latke and Sparkling Wine Tasting on December 1, 2010 from 6 pm – 8 pm
WHAT: Cork Market & Tasting Room celebrates the Festival of Lights with an innovative Hanukkah menu available to-go. Beginning the first night of Hanukkah on December 1st and available through December 9th, Chef Kristin Hutter from Cork Market is hand-preparing festive Hanukkah-inspired dishes such as Zucchini & Leek Latkes and Classic Potato Latkes, House-made Gravlax, Savory Apple Chutney, and Herbed Crème Fraiche. Also available to order or purchase at Cork Market are an assortment of sparkling wines that will nicely compliment the Hanukkah meal. Hanukkah orders should be placed two days in advance by calling 202-265-2674.
Cork Market’s handmade latkes are $5 each. Chef Hitter’s house-made gravlax is available for $30 per pound, the savory apple chutney is $9 per pint, and Cork’s herbed crème fraiche is $6 per half pint.
To celebrate the festive new menu, Cork Market & Tasting Room invites diners to a complimentary tasting of a variety of latkes and sparkling wines on December 1, 2010 from 6-8pm. In addition to Chef Hutter’s Hanukkah latkes, a selection of sparkling wines will be creatively packaged and available for gifting.
WHO: Cork Market & Tasting Room
WHEN: Latke and Sparkling Wine Tasting: December 1, 2010 from 6-8pm
Latke and Sparkling Wine Take Home Menu: December 1st – December 9th
WHERE: Cork Market & Tasting Room
1805 14th Street, NW
Washington, DC 20009
About Cork Market & Tasting Room:Cork Market & Tasting Room is the creation of Logan Circle residents Diane Gross and Khalid Pitts. Cork was created by the owners to share their love of delicious food and wine with their community in a comfortable atmosphere where the wine and food can be appreciated by everyone. Cork Market & Tasting Room offers freshly prepared food, cheese, and charcuterie, as well as a large selection of unique wines. Cork also hosts regular wine tastings, classes and other special wine events. For more information, please visit www.corkdc.com/mkthome.html.
[ad]
-
04Nov
In My Inbox.
-JAY
————————
Join DC’s Gourmet Food Trucks as they Support Share Our Strength’s No Kid Hungry Campaign on Monday, November 15thWashington, DC – Share our Strength’s Taste of the Nation DC launches a new fundraising initiative: No Kid Hungry Day. On Monday, November 15th enjoy offerings from select gourmet food trucks and happy hour cocktails at The Passenger as they donate 10 percent of proceeds to Share Our Strength’s No Kid Hungry Campaign.
Join us for No Kid Hungry Day by visiting participating food trucks, featuring Bada Bing, CapMac, Choupi Crepes, DC Empanadas, DC Love Bites, Eat Wonky, Red Hook Lobster and Takorean which will offer their gourmet treats the entire day and donate a percentage of the day’s proceeds to Taste of the Nation DC. Then join us for happy hour from 5 p.m. to 8 p.m. at The Passenger (1021 7th Street NW) where 10 percent
of the bar proceeds will be donated to Taste of the as they donate 10 percent of proceeds to Share Our Strength’s No Kid Hungry Campaign.Join us for No Kid Hungry Day by visiting participating food trucks, featuring Bada Bing, CapMac, Choupi Crepes, DC Empanadas, DC Love Bites, Eat Wonky, Red Hook Lobster and Takorean which will offer their gourmet treats the entire day and donate a percentage of the day’s proceeds to Taste of the Nation DC. Then join us for happy hour from 5 p.m. to 8 p.m. at The Passenger (1021 7th Street NW) where 10 percent of the bar proceeds will be donated to Taste of the Nation DC. Imbibe on cocktails and raise the critical funds needed to end childhood hunger by 2015.
–
–
[ad]
-
28Oct
Dining in DC and Lauren DeSantis of Capital Cooking are teaming up for the ultimate Metropolitan Cooking and Entertaining Show give-a-away! If you love to Cook and Entertain, you won’t want to miss this! Laren says the give-a-way keeps getting bigger and bigger to click here to find out how to enter. I had a blast lays year and wrote about my experience with the Neelys.I will be in NYC at the Chocolate Show that weekend so I’ll have to miss out on the metropolitan Cooking Show.
-JAY
[ad]
-
28Oct
Benjamin Lambert, Restaurant Nora: Hawaiian Hearts of Palm Salad, Thai Basil, Cucumber, Mango, Coriander Berries, Basil Seeds, Heirloom Tomato Water, and Hearts of Palm Sorbet
Tuesday evening I attended StarChefs.com 2010 Washington DC Area Rising Stars Gala and Awards Ceremony at Charlie Palmer Steak. Here is the menu. Some relatively local culinary rising stars got to showcase their talents, and the results were quite good. I always find it interesting when ingredients that 100 years ago would have been low end (beef cheeks, sweat breads) are featured in high end cuisine. Also, my Latin American (and Italian influenced) culinary roots prepared me for dishes with palm hearts, sweet breads, and fresh beets, ingredients I grew up on. Hearts of palm sorbet…yum. The wine/beer pairings were great and they even had one barley wine.
My favorite dish was Jason Alley’s (Comfort):
Braised Australian Beef Cheeks, Juniper, Ginger Beer, Stone Ground Grits, and Arugula.It was tender, beefy, flavorful, and delicious…and the cheese grits were very good. Hmmm…cheese isn’t mentioned in their description.
My favorite dessert was Isaiah Billington’s (Woodberry Kitchen):
Summer Pudding.It featured currants and raspberries, and I’ve been meaning to try summer pudding since s
Isaiah Billington, Woodberry Kitchen: Summer Pudding
eeing it on a 2 Fat Ladies episode. I preferred it to standard bread pudding.
Gina Chersevani, a mixologist of PS 7 created a great cocktail with Highland Park Whisky (which is very good and could be used in desserts if used correctly):
– Beet-iful Apples with Highland Park Single Malt Scotch Whisky, Dolin Sweet Vermouth, Apple Juice, Red Beet Reduction, and Mint.Ok, ok, honorable mention to my 2nd favorite savory dish:
Dean Maupin‘s (Keswick Hall)
Duck Confit and Ricotta Gnocchi with Butternut Squash, Arugula, Cracklin’s, and Grated Wisconsin SarVecchio Parmesan.The cracklin’s and the gnocchis were as good as the confit.
It was a great night with wonderful food and good company; fellow bloggers Dining in DC, Greg’s List, and Girl Meets Food were present.
Bryan Voltaggio, VOLT: New Zealand King Salmon, Everything Bagel Crumbs, Pickled Mustard Seeds, Lemon Pudding, Chives, and Red Onion
Here are the the PS7 (drink) and the Woodberry Kitchen (summer pudding) and the recipes:
Beet-iful Apples
Mixologist Gina Chersevani of PS 7’s
The recipe is per batch (10-12 people)
Ingredients:
32 oz of fresh apple juice (mix of Jonathan’s and pink lady)
10 oz of lemon juice
1/4 pound of 10 x powdered sugar
10 oz Red Beet Reduction
1 (750ml) Highland Park 12 year
10 oz Dolin Sweet Vermouth
1 oz mint leaves
10 dashes of Fee Brothers Bitters
Bertrand Chemel, 2941: local beets, compressed watermelon, laughing bird shrimp, cherrywood balsamic
1 tbs of Orange Zest
Method:
In a punch bowl, combine sugar, lemon juice, Highland Park, Dolin Sweet vermouth, whisk together until sugar is dissolved. Then add apple juice, beet reduction, fee brothers bitters, then add ice block and garnish with mint leave and Orange Zest, let set for about 20 minutes and serve.
Summer Pudding
Sustainability Chef Isaiah Billington of Woodberry Kitchen – Baltimore, MD
Adapted by StarChefs.com
Yield: 4 ServingsINGREDIENTS
Butter Bread:
500 grams bread flour
208 grams water
50 grams eggs
50 grams soft butter
35 grams sugar
10 grams salt
7 grams instant yeastPudding Fruit:
80 grams sugar
2 to3 grams traditional (e.g. apple) pectin
400 grams fruit, like young plums, blueberries, and raspberries*METHOD
For the Butter Bread:
Put the flour, water, eggs, butter, sugar, salt and yeast in the bowl of a standing mixer and mix for 2 minutes on low speed. Rest the dough 20 minutes, then mix for 6 minutes on low to medium speed. Proof the dough for 90 minutes at room temperature, then shape it to fit a loaf pan, making it at least 1 inch wider and longer than the loaf pan. Preheat the oven to 350ºF. Let the dough rise in the pan for 90 minutes, then bake in the oven until a thermometer inserted in the center of the loaf reads 190ºF. Unmold the loaf and cool. Let sit for 1 day to go stale.For the Pudding Fruit:
Stir together the sugar and pectin. Cook the fruit in a pot over a medium flame until it’s sitting in its own juices. Bring to a boil, then stir in pectin mixture. Return to a boil, remove from heat, and stir in more fragile fruit like raspberries.To Assemble and Serve:
Cut the crust off the bread and put in the freezer. Line 4 dome or pudding molds with plastic wrap with plenty of excess plastic wrap around each side (any kind of ramekin or low wide coffee cup will work). Slice the half-frozen bread lengthwise as thinly as you can. From the slices, cut 4 circles the size of the bottom of your mold, 4 circles the size of the top of your mold, and 4 long ribbons equal in height to your mold and as long as its circumference. Place the small circles and ribbons in the molds to form the puddings’ tops and sides. Stuff the molds with fruit, ladling in any extra juice to soak into the bread. Cap each mold with a large circle of bread, seal it tight with the plastic wrap, and refrigerate overnight. Remove from the mold before serving.* Fruit should reflect the seasonal fruit available, preferably a mix that shows off the bounty off the season. The height of summer, of course, is best in Maryland, as strawberry and cherry season wind down right as gooseberries, blueberries, and blackberries begin. Darker colors to dye the bread, or at least one dark fruit, should predominate. This pudding can also lend itself well to preserved fruits used right out of the jar, since they are probably already sweetened and lightly cooked. A little bit of jam cooked into the fruit can replace the pectin and sugar. For that matter, use your judgment to take the measurement of pectin and sugar up or down, depending on what fruit you are using.
-JAY
[ad]
-
26Oct
In my inbox.
-JAY
————–The Culinary Historians of Washington Are Pleased to Present
Dr. Katherine Leonard Turner
The Bakery, the Saloon, and the Quick
Lunch: Ready to Eat Food in Working-Class
Neighborhoods, 1880-1930To be held in:
Sunday, November 14, 2010
2:30 p.m. to 4:30 p.m.Bethesda/Chevy Chase Regional Services Center
Meeting Room A
4805 Edgemoor Lane, Bethesda, MDWe might think we’ re the first generation to depend on fast food, but urban Americans
were getting it “ to go” more than 100 years ago! In her talk, “ The Bakery, the Saloon,
and the Quick Lunch: Ready to Eat Food in Working-Class Neighborhoods, 1880-1930,”
Katie will discuss the surprising number of options people had for buying food already
cooked, long before McDonalds.Katherine Leonard Turner is a Visiting Assistant Professor of History at Philadelphia
University who studies the effects of industrialization on home cooking. Katie is
interested in how Americans understood this daily work that more than any other
household task, carried emotional, cultural, and social weight, and was intimately bound
with ideas about gender.for more information, contact Claudia Kousoulas
301-320-6979 appetite@kousoulas.com
www.chowdc.orgThis is a free event, no reservations necessary.
[ad]
