Chicago Foodways Roundtable
Thomas Jefferson: Third President and First Foodie
The Culinary Legacies of Thomas Jefferson:
Contributions to Cuisine and Culture
Chef Brooke Brantley
Saturday, March 24th, 2007
900 North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Cost: $2 per person, free to Kendall students and faculty with ID.
Ever ask yourself, “When did everyone suddenly become a foodie?” Or, “What really prompted all this fascination with food?” To answer that, you’ll have to turn the clock back to the ‘90s … the 1790s, that is, and see what Thomas Jefferson was up to before and after he penned the Declaration of Independence.
Join us as we learn about our third president and the culinary influences he brought from France to America – from wine to olive oil to rice - that still touch us today.
Brooke Brantley is corporate chef for McCain Foods USA in Lisle, Illinois and a graduate of the Culinary Institute of America. His culinary background includes hotels, resorts and country clubs and was most recently Professor of Culinary Arts at Collin College in Plano, Texas. During his time as a teacher, he researched Jefferson’s impact on American cuisine and his culinary legacy. Brantley is also a former food columnist, has contributed to several cookbooks and is a frequent contributor to The Dallas Morning News Taste section.
See LTH Forum for info on how to RSVP...
Official Website: http://lthforum.com/bb/viewtopic.php?t=12147
Added by germuska on February 28, 2007