literary food blog, for readers with good taste.

Bookmarked: The Good Food Festival Edition (+ A Giveaway!)

Bookmarked: The Good Food Festival Edition (+ A Giveaway!)

Welcome back to Bookmarked. In this weekly series, I bookmark things I covet while sharing alternatives I can actually attain in the meantime. This is the Good Food Festival edition.


The best day in my high school chemistry class was definitely the one where we learned the scientific processes that happen while making homemade ice cream (and it wasn't just the best day because it was the sugariest day). Learning about food is fascinating, and one of our greatest delights here at PAPER/PLATES. It's always fun to check out new ideas on Pinterest, or snag recipes from loved ones, but sometimes it's gratifying to dig deeper and expose ourselves to wild new culinary learnings. That's why I'm so geeked out about Chicago's Good Food Festival and Conference on March 13-15. It's a huge epicenter of food awesomeness, featuring farmers, celebrity chefs, workshops, masterclasses...so many things to learn!

One masterclass that looks particularly horizon-expanding is called "Butchery and Home Curing with Michael Ruhlman and Brian Polcyn." These guys are serious experts, and have co-authored the gorgeous tomes Charcuterie and Salumi. In this three-hour workshop, they'll talk about butchering styles and curing methods (starring a whole hog!). I know absolutely nothing about curing and butchery, so this class has definite appeal.

I’m all about learning something outside my comfort zone, but I don’t know how often I’ll get to hang out with a whole hog. Plus, it’d be nice to use newfound skills somewhat frequently. Luckily, there’s an option that seems inspiring, but also super-useful — a class called “Homemade Condiments for the Locavore’s Pantry”! I’m seeing this as a total two-fer. Not only can I learn how to add a bit of excitement to everyday sandwiches (and more), but the session will also deepen my knowledge of responsible local sourcing. The class is a manageable 75 minutes, but is sure to offer some surprising new tricks. Bonus: It’s taught by the amazing Paul Fehribach of Big Jones, who was nominated as a James Beard “Best Chef” semifinalist in the Great Lakes category last week!

We hope to see many of you at the Good Food Festival and Conference. Here's your chance to join us in upping your culinary game: It's time for a giveaway!

  • To win a pair of Saturday festival and workshop passes, comment on this post saying which workshop you'd like to attend.
  • If you're more inclined to peruse the exhibit hall and attend chef demonstrations, comment below for your chance to win one of 25 Saturday festival passes. Let us know why you're dying to spend your Saturday at the Good Food Festival and Conference.

Entries are welcome until Wednesday, March 12 at 11:59 p.m. Central. Winners will be chosen at random and notified by email. See the full Saturday schedule here. Hope to see you there!

Special thanks to the Good Food Festival for sponsoring this giveaway.

At The Table With...Amelia Morris of Bon Appetempt

Mary Roach's "Gulp" & Crunchy Curried Chick Peas