CS Chef will moderate discussion of Cinti Food History

Chef Grace Yek, Program Chair for CState’s bachelor’s degree in Culinary and Food Science, will moderate a panel discussion on the history of Cincinnati cuisine on Thursday, Aug. 26, at the Mercantile Library in downtown Cincinnati (414 Walnut St., #1100).

The in-person event is free and open to the public. A reception starts at 6 p.m. (with delicious snacks from Oriental Wok), followed by the panel discussion at 7 p.m.

Reservations are required and can be made at https://www.facebook.com/events/626282711685030/?ref=newsfeed.

In addition to Chef Yek, the panel members include:

• Former Cincinnati Enquirer Food Editor and Critic Polly Campbell, author of the book Cincinnati Food: A History of Queen City Cuisine.
   
  Campbell’s book describes Cincinnati’s rich, delicious, and sometimes quirky food history and explains how the Queen City is much more than brats, metts, chili with spaghetti, goetta, and Graeter’s.
   
• Jean-Robert de Cavel, chef-owner of Le Bar a Boeuf, French Crust Café and Bistro, and Frenchie Fresh (and a past Chef-in-Residence for CState’s Midwest Culinary Institute).
   
• Susanna Wong Burgess, whose family has owned Oriental Wok for more than 40 years.

Copies of Cincinnati Food will be available for sale and signing, and also can be purchased online.