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Recipes: century, jazz spread into American life, blending many influences and finding distinct forms in each community it was played, from New Orleans to Harlem to Kansas City.We will be joined by guest chef Rock Harper, who will prepare a few dishes from America’s leading jazz communities, as we explore how each city produced unique culinary creations to feed both musicians and their audiences, and discuss how the foods that fed jazz are as improvisational, innovative, and rooted in tradition as the music itself.Learn how the Caribbean community of Washington, DC builds community through food and fellowship, especially during the holidays., we welcomed chef and author Sandra Gutiérrez.Sandra was born in Philadelphia, to Guatemalan parents, and raised in Guatemala. By 1996, she discovered that as more Latinos moved to the South, a new food pathway emerged.

On July 21, we welcomed Louisiana native chef David Guas of Arlington’s Bayou Bakery, and we cooked our way through the origins of the Louisiana Territories to explore how these two distinctive culinary traditions emerged from a commingling of French, French-Acadian, and Spanish settlers, native peoples, migrants from the Caribbean, and enslaved Africans, and how the region’s signature dishes represent its rich history.

But with Amelia Simmons’ 1796 we have the first formal document exploring “American cuisine,” incorporating ingredients native to the American landscape such as cornmeal, pumpkins, maple syrup, and various vegetables, nuts, and fruits.

We are joined by chef Angie Lee of Sur La Table, who will prepare a few recipes from American cookbook authors such as Simmons, Mary Randolph, Eliza Leslie, and Lydia Child, as we consider the ingredients, tools, and cooking techniques in this early era, and discuss how these authors had such a profound influence on American culinary history.

As we cooked, we explored how Julia demonstrated her lifelong love of learning as she welcomed chefs into her home kitchen to collaborate on three television series.

These recipes, and our conversation, celebrated Julia’s bountiful curiosity about ingredients, techniques, and recipes outside of French cuisine, and her enthusiastic promotion of other talented chefs as she encouraged her viewers and cookbook audiences to never stop learning.

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