Tuesday, September 22, 2026 · 7:00 PM – 8:00 PM
NQ Dinegan Room — 381 Hancock St., Quincy, MA
LEARN ABOUT LOCAL HISTORY! What is Boston’s oldest restaurant? Why did Boston get the nickname Beantown? How did corn, chowder, and cranberries become essential parts of local cuisine? Join Clara Silverstein, author of the Boston Chef’s Table cookbook and a former food writer at the Boston Herald , to learn more about local food history and how Boston’s current chefs define contemporary New England cooking. Clara Silverstein is the author of seven books with a special interest in food history. Her most recent book, the second edition of The Boston Chef’s Table (Globe Pequot Press), combines restaurant recipes with local history. She is also the co-author of the bestselling New England Soup Factory Cookbook and the history book Norumbega Park and the Totem Pole Ballroom . Her articles have been published in the Boston Globe, Runner’s World , and the Oxford Encyclopedia of Food and Drink in America . A former food writer at the Boston Herald , she has a M.A. in History from University of Massachusetts Boston and has presented programs at the National Archives, the Library of Virginia, the Newton Free Library, the Wellesley Historical Society, and the New England Historic…