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Bruce Kraig, president of the Culinary Historians of Chicago and a founding member of the Greater Midwest Foodways Alliance, will give a talk Saturday at 10 AM at Kendall College titled Changes in Food Consumption Patterns After the Civil War. He’ll cover how food production and transportation systems for feeding the troops were organized during the war, what civilians ate, and how developments at that time—among them the popularization of tinned meat—affected food as we know it today. Presented by the Chicago Foodways Roundtable; refreshments will include hardtack. $3.
Chef Vincent Colombet of local catering company Cook au Vin is having a grand opening for his new store of the same name, which specializes in French produce, cheeses, candies, mustards, preserves, and other imports, Tuesday at 6 PM. He’ll be making country-style pork paté, crepes with caramel and fudge, and pastries for the occasion; there’ll also be French wines and cheeses. It’s at 2256 N. Elston (773-489-3141), and is free.
