CHAA Meetings
The Culinary Historians of Ann Arbor generally meet on the third Sunday of the month at 4 p.m. Eastern, September through May. Meeting invitations are sent to members and other interested individuals, but all are welcome to attend. Some of our meetings are held in person at the downtown Ann Arbor District Library and streamed on YouTube, and some are held online via Zoom. Please check this website for the date and location and format of each meeting, as these will vary.
Members receive emailed information regarding meetings in advance and a reminder on the day of each meeting.
NEXT MEETING
Sunday, April 21, 4-5:30 p.m.
Ann Arbor District Library- Malletts Creek Branch
3090 East Eisenhower Pkwy, Ann Arbor, MI 48104
And online here
Register to receive a reminder of this program a day or so before the event.
The Art of the Macaron
Join Pastry Chef Keegan Rodgers for an engaging lecture and demonstration exploring the history, ingredients, process, and fillings of the macaron. This wildly popular French baked confection is not quite a cookie, and not quite a pastry— but it is decidedly delicious! Participants will dive into how deceivingly simple it is to make these treats, and how their preparation can also reach toward high artistry. Macarons will be available to those attending in person, while supplies last (please be aware that they contain tree nuts and milk but are gluten-free).
About the speaker
Keegan Rodgers, owner and pastry chef of The Lakehouse Bakery in Chelsea, MI, has spent his lifetime working to bring joy to everyone through his love of baking. An honors baking and pastry graduate of the renowned culinary arts program at Schoolcraft College, he previously worked as a pastry cook at Zehnder’s in Frankenmuth, MI, The Peabody Hotel in Memphis, Avalon Bakery in Detroit, and the People’s Food Co-op in Ann Arbor. Chef Rodgers has also frequently taught lecture, demonstration, or hands-on classes at his bakery and at other local venues including the Ann Arbor District Library, Sur la Table kitchenware store, and the Culinary Arts program at Washtenaw Community College.
Upcoming programs and links to past programs.
Join Us!
Our membership year runs from September to September. The annual membership is $25. You can print out the membership form here. We also accept membership dues via PayPal. Click on the membership link at the top of this page for more information.
The Culinary Historians of Ann Arbor (CHAA), founded in 1983 by Jan Longone and friends, is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy.
The mission of the group is to promote the study of culinary history through regular programs open to members and guests, through the quarterly publication Repast, and through exchanges of information with other such organizations.
Monthly meetings of the CHAA are normally held in Ann Arbor, Michigan, from September through May on the third Sunday of the month at 4 p.m. (unless otherwise announced).
Membership in CHAA is open to anyone interested in culinary history. Dues are $25.00 for an individual or couple and include a subscription to Repast. The membership year is from September to September. For those who cannot attend meetings, a yearly subscription to Repast is $20.00.
Repast is the official quarterly publication of CHAA. Besides announcements of future meetings and reports of past meetings, it also contains feature articles, book reviews, a calendar of upcoming events of culinary interest, and special events. For information about contributing articles, placing information, announcements, or other regular features, contact the Editor.