Springfield, IL  (CAPITOL CITY NOW) – Prepare to embark on a culinary trip through Springfield’s past with History Cooks. See local chefs and restaurateurs prepare dishes that reflect the culinary heritage of Springfield across the centuries. 

This marks the third year for the History Cooks series, and Jay Kitterman, consultant for the Lincoln Land Community College Culinary Institute, says it is a fresh theme this year and includes Springfield’s iconic foods, restaurants and chefs. The History Cooks series is a collaboration between Lincoln Land Community College, The National Park Service and Visit Springfield. 

The series kicked off at the Downtown Springfield Farmers Market on May 18, featuring Chef Channing Fullaway from LLCC. Fullaway chose a hearty dish of turnips and mashed potatoes, describing it as “a little fun and savory” and something that would “stick to your bones.” The first event of the series delved into foods prevalent at Springfield’s earliest farmers markets. Fullaway acknowledged the challenge of creating meals based on 1800-era ingredients, noting that turnips and potatoes were selected for their historical availability and ability to be stored over time.  

Kitterman says they received excellent feedback in the series’ first two years, and the event has developed a real following. Kitterman joked History Cooks even has its own “groupies” who come to all the Friday events. Beginning June 7, nine consecutive Friday events will be held at the Lincoln Home National Historic Site starting at noon.  

June 7 – Former Sangamo Club Chef David Radwine will prepare a dish and share stories about the Sangamo Club, which was part of the social and culinary landscape of downtown Springfield for over 130 years. 

June 14 – Bob Bunn, manager of Bunn Gourmet, will speak about his family’s connection to Springfield dating back to the 1800s. The Bunn family owned a grocery store on the Old Capitol Square and counted Abraham and Mary Todd Lincoln among its customers. Bunn will be joined by Chocolatier Ashley McShane for the demonstration. Kittering says the Bunn family formed the Bunn Chocolate Company in the early 1900s, fitting since the Bunns are now in partnership with Pease’s at the Bunn Gourmet location in The Gables on West White Oaks Drive. 

June 21 – Chef Michael Higgins will share stories about the rich history of Maldaner’s Restaurant and its connection to Susan Lawrence Dana. Maldaner’s opened in the 1800s, and Philanthropist Susan Lawrence Dana would often hire Maldaner’s chef to cater events at her Frank Lloyd Wright designed home. Higgins will be joined by Kaitlin Pottier.  

June 28 – Richard Long, long-time executive chef at Baur’s Restaurant. Baur’s was a hotspot for upscale dining in Springfield for many years.  

July 5 – Chef Stephanie Warren with LLCC will create macarons and sweets.

July 12 – Mike Murphy- former owner of Charlie Parker’s Diner and creator of the award-winning breakfast horseshoe.  

July 19 – Chef Augie Mrozowski will demonstrate the making of the legendary horseshoe. Augie’s father worked at the Leland Hotel and is often credited with the creation of the original horseshoe. 

July 26 – Chef Marcus Holmes & Demetria Clay of Clay’s Popeye’s Bar-B-Q 

Aug. 2 – Chad Larson with Mel-O-Cream Donuts

For more information, go to llcc.edu/community-education.  Attendees at each event will receive a recipe card so they can recreate the iconic dishes at home.  

Recipe