Celebrating local food — from Canada
This may not quite fit into the category, but if you are curious about Canadian food, you are graciously invited to join us Saturday morning at 10 a.m. at Kendall College.
I will be hosting an event on Canadian food for the Culinary Historians. They host a number of events dealing with the history of food, and this session deals with the impact of Canadian food.
Panelists who have been confirmed include Judy Hevrdejs, a staff writer at the Chicago Tribune, who was exposed to Canadian food while living there.
As the flyer notes:
Canadian regional cuisine ranges from German, Ukrainian and Mennonite fare on the prairies; more Anglophile traditions in Ontario, British Columbia and the Maritimes; different First Nations traditions sprinkled throughout; and Quebec with its distinctive French cuisine originating during their fur trading period.
Foods considered distinctively Canadian, outside, is product rather than recipe: cold pressed canola oil, grass-fed Alberta beef, Lake Winnipeg pickerel and smoked goldeye, Saskatoon berries, caribou and elk.
The event on Saturday will be held at Kendall College, 900 North Branch Street (west of Halsted Street, north of Chicago Avenue). There is free parking and the cost is $3 per person.