Ten Restaurants that Changed America
A conversation between Hotel Fauchere Executive Chef Michael Glatz and culinary historian Prof. Paul Freedman, author of Ten Restaurants that Changed America. Chef Michael and Professor Freedman will discuss the legendary Delmonico's restaurant in New York that reigned supreme in the 19th century, their master chef, Louis Fauchere, who opened the Hotel Fauchere in Milford in 1852 and what culinary and restaurant history tells us about the way we live today.
At the Patisserie Fauchere, meeting center on 2nd Floor - Sunday September 17th at 9.30am - 10.45am
This event is Free
Paul Freedman is a professor of history and author of Images of the Medieval Peasant, which won the Haskins Medal from the Medieval Academy of America. His interest in the history of food and cuisine led to Ten Restaurants that Changed America, a way of looking at US food history through ten examples (2016). In 2007 Freedman edited Food: The History of Taste, which won a prize from the International Association of Culinary Professionals andhas been translated into ten languages. His book Out of the East: Spices and the Medieval Imagination (2008), looks at the desire for spices in the Middle Ages and how it led to European exploration and conquest. Food in Time and Place, (2014) a co-edited volume, appeared under the auspices of the American Historical Association. He has taught at Yale University since 1997. From 1979 until 1997 he was at Vanderbilt University. His primary responsibilities are in the field of medieval European history and has written on topics related to the Middle Ages, especially with regard to Catalonia.
Chef Michael Glatz is Executive Chef of the Hotel Fauchere. He began his career in hospitality at the Culinary Institute of American in 1981. His professional experiences weaved through kitchen and dining room, vineyard and wine classroom, pasture and milking parlor, cheese cave and cheese shop. His life experiences of sailing around the Cyclades in the Aegean Sea, exploring the wine regions of South America and discovering the origins of coffee in Costa Rica, have combined with the former to fashion the chef he is today.
Following almost two decades of being immersed in the culinary and life experiences of living on a small Caribbean Island off the coast of Puerto Rico, he has returned to Pike County, Pennsylvania to celebrate the legacy of Chef Louis Fauchere, a task he began at the rebirth of the Hotel Fauchere in 2006.
Michael lives in Milford