Cincinnati Regional Food
Learn about the many influences that have made their marks on the Queen City’s culinary history.
CINCINNATI REGIONAL FOOD: AN EVENING WITH THE AUTHOR, BOOK INCLUDED
Tue., Oct. 25, 6:30-8:30 pm / $59 / One Class
Autographed copy of Dann's book included.
Instructor: Dann Woellert
In-person at VPC Campus
Cincinnati is one of those weird food cities. The mishmash of immigrant groups have invented food dishes and consumer food brands that can be found nowhere else in the country. Join author Dann Woellert for an evening of entertaining stories of our regional favorites—goetta, Cincinnati chili, mock turtle soup, sausages, and ice cream—and stories of the Germanic, Greek, and immigrant influences that have made their marks on the Queen City’s culinary history.
About Your Instructor
Writer & Food Etymologist
Dann Woellert, Food Etymologist, eats and researches how our food came to be what it is. He focuses on the hometown comfort food and drink favorites from his Midwestern Cincinnati.