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Author Louis Hatchett Discusses His Book "Duncan Hines: How A Traveling Salesman Became The Most Trusted Name In Food"
Duncan Hines may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand.
Author Louis Hatchett shares more about this fascinating figure in American cookery and the subject of his book, "Duncan Hines: How A Traveling Salesman Became The Most Trusted Name In Food." As America’s pioneer restaurant critic, Duncan Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s—a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and sharing his recommendations in his best-selling compilation Adventures in Good Eating (1936). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today.
This event was cosponsored by AADL and the Culinary Historians of Ann Arbor.
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Ann Arbor Tales: The History of Beer in Ann Arbor
Host Rich Retyi and local beer historian David Bardallis delve into the history of beer in and around Ann Arbor. From Ann Arbor's German roots to tales of haunted breweries, the two wind their way through a "hoppy history" of our town, including some stories that didn't make it into Bardallis's book, Ann Arbor Beer.
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Go! Ice Cream Presents the Story of Delicious Ingredients!
Rob Hess of Ypsilanti’s Go! Ice Cream shares the story of the ingredients behind your favorite ice cream flavors, from vanilla and its variations around the world to the science of brown butter, learn about delicious flavors!
Go! Ice Cream is a small company that crafts artisanal ice creams in small batches using local ingredients, and delivers them right to your door. Whether it gets to you from the back of their bike or you find it in your favorite grocer’s freezer section, you can be sure you’re eating all-natural products without preservatives, emulsifiers, stabilizers, or other multi-syllabic chemicals.
Go! Ice Cream was founded by Rob Hess on the belief that dessert is a good thing, a sweet enhancement to a life well-lived. His goal is to bring more flavor to life through bold versions of classic ice creams and adventurous new flavor combinations. 2014 SUMMER GAME Code: GOICECREAMGOOOOOO
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AADL Talks to Bruce Kraig, author of Man Bites Dog: Hot Dog Culture in America
Whether you call them franks, wieners, or red hots, hot dogs are as American as apple pie, but how did these little links become icons of American culture? World-renowned hot dog scholar Bruce Kraig investigates the history, people, décor, and venues that make up hot dog culture and what it says about our country. Did you know that Flint, MI has a distinctly different "dry" coney dog compared to Detroit's style? Erin sits down with Bruce to talk the history of hot dogs in all their glory!
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AADL Productions Podcast: Lucinda Scala Quinn
In this podcast, we talk with Lucinda Scala Quinn, editorial director of food and entertaining at Martha Stewart Omnimedia, co-host of PBS's Everyday Food, and author of the recent cookbook Mad Hungry: Feeding Men and Boys. Quinn's love for food is evident throughout the discussion, whether she's extolling the virtues of onion and garlic, reflecting on the changes in food culture over the past 20 years, or reminiscing about her attendance at an enviable course-for-course reenactment of Babette's Feast. She also offers practical advice on eating well--and getting children to eat well--despite our hectic lives.
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Top Chef: Seattle Winner Kristen Kish
Spend the afternoon with Kristen Kish - the winner of Top Chef Season 10! Kristen is the chef de cuisine at Menton Boston and is the second female winner in Top Chef history! Hear about her Michigan roots, her culinary journey, her Top Chef experience, and her chef career in Boston.Born in South Korea and adopted into a family in Kentwood, MI, Kristen's love for cooking began at the young age of six years old as she watched Great Chefs of the World on the Discovery channel. While in college, her mother suggested she go to culinary school. She graduated from Le Cordon Bleu in Chicago and has never looked back.After culinary school, Kristen worked for numerous world-renowned chefs, including Michelin-star chef Guy Martin, and she currently works for James Beard Award Winner and Relais & Chateaux Grand Chef Barbara Lynch. Most recently, Kristen took home the winning title of Top Chef on "Top Chef: Seattle," fighting her way back to the finale through the Last Chance Kitchen after elimination earlier in the season.Do not miss this chance to meet the most recent Top Chef winner!
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Man Bites Dog: Hot Dog Culture in America
Whether you call them franks, wieners, or red hots, hot dogs are as American as apple pie, but how did these little links become icons of American culture?Join hot dog scholar Bruce Kraig and photographer Patty Carroll for a fascinating and colorful look at the history, people, decor, and venues that make up hot dog culture and what it says about our country! Their 2012 book "Man Bites Dog: Hot Dog Culture In America" will be on sale, and the event includes a book signing.In this fascinating book, world-renowned hot dog scholar Bruce Kraig investigates the history, people, decor, and venues that make up hot dog culture and what it says about our country. These humble sausages cross ethnic and regional boundaries and have provided the means for plucky entrepreneurs to pull themselves up by their bootstraps. Hot dogs, and the ways we enjoy them, are part of the American dream.Bruce Kraig has loved hot dogs since his first bite at Nathan's when he was 5 years old. Since then he has studied hot dogs, and for over 25 years, has been the leading authority on the culture of Hot Dogs. As the authority on the culture, lore and history of hot dogs, he has appeared often in national media, including documentaries by the History Channel and the Discovery Channel. As the leading expert on hot dogs, Kraig has appeared on ABC Nightline, Martha Stewart Radio, ABC National News and NPR's Talk of the Nation, and in the spring of 2009, CBS News, WGN and NBC News Chicago, as well as BBC News and Radio New Zealand-all about hot dogs.Patty Carroll, currently Adjunct Full Professor of Photography at the School of The Art Institute Of Chicago and at Columbia College Chicago, is a distinguished photographic artist with a deep interest in American popular culture. She has published and exhibited widely on American cultural topics including Elvis Impersonators, American suburban lawns, and resorts at night, as well as hot dog stands. Her books include: "Living The Life: The World Of Elvis Tribute Artists," "Culture Is Everywhere" and her hot dog stand photos are included in "Changing Chicago."
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Tilian Farm Development Program
Tilian is a local business incubator, where the businesses are four-season farms! It has helped launch five new successful farms in its first two years of operation. Learn how Tilian, a 44-acre campus for new farms on Pontiac Trail (just north of the City of Ann Arbor) was formed, about their mission to assist new farmers in starting and establishing farm business during the critical first years, and their "farmer residency" training programs. Bring your questions and hear how this new initiative helps strengthen the local farming and food movements.
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Nationally-Known Cooking Experts Marilynn & Sheila Brass Return To AADL to Discuss Boston Food, A New England Melting Pot
AADL joins with The Performance Network Theatre for a delightful evening of Boston lore and cooking tips with the return of Boston television stars and heirloom cooking experts Marilynn and Sheila Brass. This event is designed to give colorful insight into the food and lore of Boston - the setting for the Performance Network's March production of David Lindsay-Abaire's award-winning play "Good People." Boston's Brass Sisters are cookbook authors, television personalities, culinary historians, and home cooks with more than 120 years of combined home baking and cooking experience. They have hosted their own Holiday Special on the Cooking Channel, were recently selected to appear in the book, "Boston's Inspirational Women" and have won a Throwdown on the Food Network with Bobby Flay (with their heirloom recipe for Pineapple Upside-Down Cake). They have appeared on television and radio throughout the country sharing recipes and stories from their two cookbooks, "Heirloom Baking With The Brass Sisters" and "Heirloom Cooking With The Brass Sisters." Food & Wine Magazine chose both cookbooks for their Best of the Best 25 Cookbooks of the Year. "Heirloom Baking" also received a James Beard nomination in the Dessert and Baking Category. This event will include a booksigning and books will be for sale. Experts on heirloom cookery, the famous sisters have compiled a research library of more than 6,500 cookbooks, including dozens of manuscript cookbooks, as well as 1,500 books and periodicals on antiques and culinary history. Their collection of more than 2,000 antique food molds, kitchenware, culinary prints and menus is considered one of the finest in the United States. Performance Network staff will also be on hand to provide an introduction to "Good People." This 2011 Tony nominee centers on Margie Walsh, a Dollar Store worker from Boston's "Southie" district, who is fired from her job and facing eviction. In desperation, she reaches out to a former high school summer fling who has made it out of South Boston, inviting herself to a chic cocktail party in his home. The play is a touching and funny look at America's great economic divide. Performances of "Good People" will occur at the Performance Network through March 31. Visit the Performance Network website at performancenetwork.org for more information on this award-winning play.Join us for an insider's look at Boston (the setting of "Good People") with the delightful Brass Sisters!
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Chef Brian Polcyn Of Birmingham's Forest Grill And Milford's Cinco Lagos
Award-winning chef Brian Polcyn, nationally recognized for his creativity and culinary talents, is the visionary behind some of Detroit's most acclaimed restaurants (including Birmingham's Forest Grill and Milford's Cinco Lagos) and is the author of two books: "Charcuterie: The Craft of Salting, Smoking and Curing" (nominated for a James Beard award) and the upcoming "Salumi: The Craft of Italian Dry Curing." Join us as he prepares an incredibly delicious sample dish and discusses his life and his books. This event, cosponsored by the Culinary Historians of Ann Arbor, includes a book signing and books will be on sale.Chef Polcyn's numerous awards include three gold medals and a silver medal from The American Culinary Federation. The Hiram Walker Corporation recognized him as a Rising Star in American Cuisine. In 1990, he was first runner-up in the semi-annual American Culinary Gold Cup Bocuse d'Or, a competition that seeks America's top native-born chefs. He was also nominated for Best Chef Midwest in 2006 by the James Beard Foundation. The Culinary Historians of Ann Arbor (CHAA) is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. Their mission is to promote the study of culinary history through regular programs open to members and guests, through the quarterly newsletter Repast, and through exchanges of information with other such organizations.