Joan and I have belonged to Culinary Historians for some years. We heartily endorse this monthly meeting of culinary topics. The first meeting I attended had the topic of ketchup -- who knew there was so much to know! At the conclusion of each meeting, there is food prepared relevent to the topic for sampling. Sometimes it's more than a sample and more like lunch!
Culinary Historians of Chicago
"Poland's Culinary Cornucopia"
T. Ron Jasinski-Herbert
Editor-in-Chief, "Polonia Today"
Public Relations Director, Polish National Alliance
Saturday, Sept. 14, 2002
10 a.m. to Noon
The Chicago Historical Society
1601 N. Clark St., Chicago, Illinois
There's a lot more than pierogi's to Poland's cuisine, as we will discover when Ron Jasinski-Herbert talks tells us about Poland's rich culinary history. And Mr. Jasinski-Herbert will enlighten us about the dishes that the Poles brought to Chicago, which has the second largest Polish population outside of Warsaw.
An emissary of Polish culture in Chicago, Mr. Jasinski-Herbert was asked to speak before the Culinary Historians of Chicago, after our program chairman
attended his Polish cooking class at the Chicago Cultural Center cooking series and became hooked on the delectable pork cutlets (made incredibly sublime with the "indispensable" dollop of bacon fat). It turns out that Mr. Jasinski-Herbert had taught cooking on TV when he hosted his cable show "Polonia Today."
Although he is currently editor-in-chief of "Polonia Today" newsmagazine, and serves as public relations director for the Chicago-based Polish National Alliance, Mr. Jasinski-Herbert also has a strong background of professional and community achievements. A sampling: He is an attorney with degrees from DePaul University, College of Law and has served on many legal committees; he is currently serving his second term as Illinois\Indiana Regional Director of the International Polka DJ's Association, and he was a candidate for City Clerk in the Democratic
primary in 1995. For his many efforts on behalf of church and community, Mr. Jasinski-Herbert
was selected as the recipient of the "Distinguished Alumni Award" of DePaul University, the highest honor that institution may bestow upon a graduate. And he will happily serve as our culinary guide as we sample a few of his favorite dishes following his talk.
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The program is presented by the Culinary Historians of Chicago. Cost is $10, $5 for students, and no charge for members of the Culinary Historians. To reserve, please call Susan Ridgeway, CHC treasurer at (815) 439-3960. Or e-mail your reservation to: firstname.lastname@example.org Please leave your name,
telephone number and the number of people in your party.