Monday, May 21 | 8:00p - 9:00p
Chicago Athletic Association | Stagg Court
12 S Michigan Ave | Chicago, IL | 60603
Grilled burgers and steaks may be the stuff of summer cooking dreams, but fruit, vegetables, and even bread, taste way better when grilled. Mark Bittman, cooking’s most trusted authority, joins Doug Sohn (Hot Doug) for a conversation devoted to How to Grill Everything, the definitive all-encompassing guide for new and seasoned grillers alike and the latest volume in the award-winning How to Cook Everything series. From the perfect steak to cedar-plank salmon to fig and sweetened orange ricotta pizza, join us for practical advice on all the grilling basics and innovative surprises to get the most out of every fire.
Mark Bittman is the author of 20 books, including the How to Cook Everything series, the award-winning Food Matters, and the New York Times #1 bestseller VB6: Eat Vegan Before 6:00. Formerly a New York Times columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.
A graduate of the culinary program at Kendall College, Doug Sohn has held five jobs in the food industry, including a vendor at both Wrigley Field and Comiskey Park in the 1980s. He cooked in restaurants, catering companies and corporate dining facilities before becoming a cookbook editor. One day a friend of his ate a bad hot dog, resulting in the opening of Hot Doug’s, the Sausage Superstore. He now oversees the Hot Doug’s concession stand in the bleachers at Wrigley Field and feels personally responsible for the Cubs’ recent success.