Join us for a full Italian meal prepared by Sodexo. The menu includes baked chicken parmesan, fettuccine, marinara, eggplant parmesan, Italian blend vegetables, Italian sausage sandwiches with peppers and onions, tossed chicken Caesar salad, Italian Panini sandwiches, bacon spinach Alfredo and tomato bruschetta flatbread pizzas, and gelato. Afterwards, join us for a showing of A Bicycle Thief at 7:00 p.m. in Cornell Auditorium in Plaster Hall.
Stirring It Up − Italian Style
11:00 a.m., Thursday, Sept. 12, 2013
Corley Auditorium in Webster Hall
Speaker: Cody Hogan
From the fashionably influential table of Catherine de Medici to the Mafioso table of Tony Soprano, the sensual appeal of Italian cuisine is undeniable. The variety of the foods of Italy is stunning. Owing to centuries of refinement and evolution, not to mention an enviable climate, the 20 regions of this geographically and culinarily diverse peninsula have given rise to some of the most popular dishes on the planet.
If you’ve ever wondered about Marco Polo’s pasta, Alfredo Di Lelio’s Fettuccine “Al Fredo,” or the secret of Nonna’s Sunday Sauce, Chef Cody Hogan may be able to answer your questions. He will certainly share his insight to the techniques and tastes of contemporary Italian cuisine and how they are shaping our Midwestern table. All this discussion of food is bound to make you hungry, so the chef will prepare a Wild Mushroom and Truffle Risotto during his talk for everyone to experience.
Cody Hogan, chef de cuisine of Lidia’s Kansas City, began working with Lidia Bastianich in 1998, opening her Kansas City restaurant as pastry chef. He also has the enviable position of being Bastianich’s traveling assistant, food stylist, and the studio chef for her Emmy-winning television program in which he occasionally appears on camera. Chef Hogan has been extremely active in promoting great local farms and products in our area, an early champion of high quality foods produced right in our own Midwestern backyard. Education about food, one of our most basic and potentially pleasurable needs, has been one of his primary goals. Hogan has taught for the past 13 years at the Culinary Center of Kansas City.
Pressed for Time: Olive Oil 101
9:30 a.m., Thursday, Oct. 31, 2013
Corley Auditorium in Webster Hall
Speaker: Mindy Lindeman
It’s no surprise that Italian olive oil is generally regarded to be the best in the world. But have you ever thought about where your olive oil comes from, what kind of olives are in your olive oil, and how it is pressed? All of these things make up the taste and quality of olive oil. Do you know what is a fused versus infused olive oil? Why do you store olive oil in a dark green bottle? What are the three things that hurt olive oil? And do you know about all the health benefits − heart health, antioxidants, skin? and hair? It is amazing what one little olive can do. We haven’t even touched on cooking! Marinades, baking, and finishing oils. We will touch on all of these questions and also talk about balsamic vinegar and why it is all the rage. Mindy Lindeman and her team will also be doing tastings of oils and vinegars at the end of her presentation.
Mindy Lindeman owns and operates Olive Tree Fine Oils and Vinegars in Overland Park, Kansas. Olive Tree is a specialty olive oil and balsamic vinegar boutique that carries extra virgin and infused oils and naturally flavored balsamic vinegars as well as a large selection of smoked and flavored sea salts. The store currently stocks more than 30 olive oils and more than 30 balsamic vinegars. Its products come from all over the world and are of the utmost quality.