Big Scoop! Ice Cream Maven, April 15

Culinary Historians of Chicago

Big Scoop!
Ice Cream Maven Gives Chilling Tale
Presented by Dana Cree
Executive Pastry Chef, Publican Restaurants
Author, “Hello, My Name is Ice Cream”

Saturday, April 15, 2017
10 a.m. to noon
At Kendall College School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
FREE PARKING IN LOT ON NORTH SIDE OF SCHOOL

According to pastry chef and Ice Cream College-educated Dana Cree, if you ask anyone their favorite flavor of ice cream, it will undoubtedly bring a smile to their face. (Add some whipped cream, and you’re talking about ecstasy!) Dana, who is the author of the newly released book, Hello, My Name Is Ice Cream: The Art and Science of the Scoop, will discuss her intimate history with ice cream and her creamy stint at the Ice Cream College at Penn State University. She will dip into ice cream’s transition from food of the elite to food of the masses, and pack us with information on how the advent of ice houses helped make ice cream an affordable luxury. Dana will then spoon into the science of ice cream, explaining how butterfat traps flavor and sugars affect texture. And finally, how one can massage all of these factors to dish up the ice cream of their dreams with the recipes and techniques in her book. Copies of the book will be for sale, and Dana will serve her signature ice creams for you to taste.

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DANA CREE is the Executive pastry chef of The Publican restaurants in Chicago (The Publican, Publican Quality Meats, Publican Tavern, Publican Anker) and was a two-time finalist for the James Beard Award for Best Pastry Chef for her work at the acclaimed Blackbird. She is a graduate of Penn State University’s Ice Cream Short Course, otherwise known as Ice Cream College. Visit her at HelloIceCreamChicago.com or ThePastryDepartment.com.

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Cost of the lecture program is $5, $3 for students and no charge for
CHC members and Kendall students and faculty.

To reserve, please e-mail your reservation: Culinary.Historians@gmail.com

http://culinaryhistorians.org/big-scoop ... ling-tale/