Chefs double team for COD fundraisers
Six of the area's top chefs are pairing up to create three fundraising dinners that will benefit the College of DuPage's hospitality program and new culinary building.
The first of three dinners in the Unique Pairings series brings together Michael Garbin, chef at the Union League Club in Chicago, and Jose Luna, chef at Salsa 17 in Arlington Heights, on Tuesday, Nov. 16.
The three multicourse dinners paired with wines from E. & J. Gallo Winery will be served in the elegant Escoffier Room at the College of DuPage on the Glen Ellyn campus.
The series continues on Feb. 1, 2011 with chef Jackie Shen of Red Light and Randy Waidner of Gibsons Bar & Steakhouse teaming up. The final dinner on March 15, 2011 features Dominique Tougne of Bistro 110 with Tony Hu of Lao Sze Chuan, Lao Beijing, Lao Shanghai and Lao You Ju. Winemaker David Mirassou from E. & J. Gallo's Mirassou Winery will attend the March 15 dinner.
Ticket prices are $250 for one dinner, $450 for two of the dinners and $600 for all three. A portion of the ticket price is tax deductible. Get tickets at uniquepairings.com.
Cooking, live!: Learn holiday entertaining recipes and tips Thursday, Nov. 11, from the pros at The Pampered Chef and popular blogger Jaden Hair of Steamy Kitchen during a live Webcast produced at the company's Addison headquarters.
Viewers will be able to interact with Jaden and test kitchen chef Brian Clark through The Pampered Chef's Facebook page and their questions will be answered live during the show.
The webcast kicks off at 10:30 a.m.; more at pamperedchef.com or through the company's Facebook page.
The video will remain online following the live webcast.
Sweet talk: “Chicago's Dandy Candy History” is the topic on the table at Saturday's Culinary Historians of Chicago meeting.
From 10 a.m. to noon, chef Jenny Lewis, culinary instructor at Lexington College and founder of Chicago Candy Tours, will give you the skinny on the Windy City's candy history with tasty trivia. Did you know, for example, that licorice had its American debut in Chicago and that locally made Tootsie Rolls were part of the military rations?
The lecture (and sampling) costs $5; $3 for students and free to member of the Culinary Historians of Chicago, and will be held on the second floor at Lexington College, 310 S. Peoria St., Chicago. Find free parking in adjacent college garage.
Catch up with Kelly: Meet Kelly Donlea, author of “40 Dinner Duos: Cook Once, Eat Twice” and the ahead-of-the-game Thanksgiving cook at 7 p.m. Nov. 19 at Armanetti's, 925 Route 22, Fox River Grove.
Donlea will sample recipes using from Thanksgiving leftovers including jambalaya made with turkey and Shredded Beef Tostadas created from Cranberry Brisket.
If you can't make it to the store, catch her during the LunchBreak on the Nov. 18 WGN Midday News.
Deborah Pankey#376; Contact Food Editor Deborah Pankey at food@dailyherald.com. Listen to her discuss food and restaurant trends on Restaurant Radio Chicago, 5 to 6 p.m. Saturdays on WIND 560 AM.