Heads up: Beef: From Plains to Plate | Bleader

Heads up: Beef: From Plains to Plate


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  • Hammond Public Library

It's been two years since the inaugural Greater Midwest Foodways Alliance symposium (on sausage), and after an interlude on dessert traditions, the annual conference returns to meatier subjects this weekend with "Beef: From Plains to Plate". This year the lineup of attendant activities on Friday and Sunday looks just as fascinating as the Saturday's panel discussions.

On Friday there's a tour of the soon-to-be-decommissioned Naval Culinary School at the Great Lakes Naval Station, and a beef-cutting demo at Kendall College. That night the Founder's Dinner features dishes such as oxtail marmalade, bacon custard, and wood-roasted prime tenderloin

Saturday's talks by industry vets and academics range in subject from feedlots, to grass-fed beef, the Union Stock Yards, kosher and halal processing, the south side's native Greek-American burger the Big Baby, and more. And on Sunday there's a tour of Kendall's "Culinary Curiosities Exhibition", and a tour of the New Maxwell Street Market led by Reader contributor David Hammond.

There are individual prices for separate events but $75 buys you the beef demo and Saturday's symposium, which includes, naturally, "beef dishes made from various primal and subprimal cuts."

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