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"The Fat of the Land - America's Obsession with Weight, Image and Health A resident of Palm Springs, California, Dr. Hollis has been a licensed family therapist for more than 30 years. She opened one of the nations first eating disorders units, and has authored several books including Fat is a Family Affair, Fat & Furious and Hot & Heavy. She has lectured on addictive eating styles and food obsessions for the Betty Ford Center, Hazelden and Esalen Institutes and is a frequent guest on television and radio. She is also currently maintaining her own 70-pound weight loss.
presented by Pat Scala Scala Packing Company, Chicago Saturday, August 14, 2004 How the Italian Beef sandwich came about is the subject of Pat Scala's talk. The Scala family has been in the business since 1925 and their name is synonymous with Italian Beef. Pat will talk about the history of the company, food history in Chicago, and the larger and endlessly interesting topic: how did Italian food become Americanized and how did Italian food influence America, at least in the matter of beef. This is the story of immigration and assimilation, that is, the history of America itself. presented by Dorie Greenspan Journalist, Cookbook Author Saturday, September 18, 2004 Biographical notes: Dorie Greenspan, who divides her time between her homes in New York and Paris, is the author of eight cookbooks, and is also a columnist for Bon Appetit magazine. Her articles have also appeared in The New York Times, and Food & Wine. Dorie's award-winning cookbooks include the bestseller, Baking with Julia, the book that accompanied Julia Child's television series, Desserts by Pierre Herme, and most recently, Paris Sweets, Great Recipes from the City's Best Pastry Shops. Copies of the books will be available for signing, and all profits from the sales will be used to fund the Culinary Historians of Chicago. ...And don't pass up the petits fours, 'cause, samples, prepared by our volunteers from Dorie's recipes, will be served. presented by Stu Stein Oregon Chef/Author Saturday, October 9, 2004 Join us as Chicago native Stu Stein answers these questions, educates us about the importance of sustainable food, and gives us an historical perspective on the subject. Stein, whose Peerless Restaurant in Ashland, Ore., is a showcase of sustainable cooking, has co-authored a book on the subject: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans (2004, New Society Publishers, $22.95). Stein has a substantial culinary background, having studied in France under chef Paul Bocuse, followed by his working in fine dining restaurants across the United States. He also taught at the California Culinary Academy. A program by Chef Michael Lomonaco Cookbook Author and Television Host, New York City Saturday, November 13, 2004
He may have trained as an actor, but Michael Lomonaco says his favorite role has been that of chef -- and that's not an act! Join us as one of New York's most celebrated chefs shares his colorful perspective on the Big Apple's culinary history.
Chef Lomonaco's tours of duty in New York restaurants include Windows on the World, Le Cirque, Maxwell's Plum and the '21' Club. He has many national TV appearances to his credit, including co-hosting "Epicurious" and appearing as a guest on "In Julia's Kitchen with Master Chefs." He has been published in New York Magazine, Gourmet and Food and Wine.
Chef Lomonaco will be signing copies of his latest book, Nightly Specials -- 125 Recipes for Spontaneous Creative Cooking at Home. presented by Chef Michael Foley Saturday, December 4, 2004 A member of a Chicago restaurant family that has been involved in food service for nearly 70 years, chef Foley will provide his perspective of the forces that have shaped the American palate, discussing contributions of such regions as California, the Southwest, Louisiana, the Midwest and more. And he will share his own recollections of growing up in the business. Biography: Chef Michael Foley earned a B.S. from the College of Arts and Sciences at Georgetown University in Washington DC, followed by a Master's Degree in Hotel and Restaurant Administration from Cornell University, in Ithaca, NY. In addition to his long run at Printer's Row, chef Foley has been involved with three other celebrated food and wine bars, and played a key role in the development of the American culinary movement at home and abroad. He has owned and operated a vineyard and an organic farm, and has appeared extensively on television and radio commenting on food and wine. He has received numerous awards, and was named "Top American Chef" by Food and Wine Magazine.
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