From the Farm: Lake County Literary Tea No. 23 stars Julia Child and Gourmet Goddess

Chicago Tribune

28-02-2025

In April 2006, I was asked to be the guest presenter for the Lake County Public Library Foundation's 6th Annual Literary Tea charity event.
Nearly two decades ago, the event was held in the lower level solarium of the Lake County Library Main Branch in Merrillville, with Tiffany's Tea Room of Crown Point as the caterer. Guests were encouraged to wear hats since the topic I was asked to speak about was Hollywood gossip columnist of yesteryear Hedda 'the Hat' Hopper.
A few years later, I was invited back with my parents and older sister Pam, and this time, the themed topic for the 2010 event was 'Alice in Wonderland,' with the tea party connection an easy given. This was also the same spring as the release date for the live-action 'Alice in Wonderland' film starring Johnny Depp as the Mad Hatter.
Here we are in the year 2025, and next month will mark the Lake County Public Library Foundation's 23rd Annual Literary Tea at 1 p.m. Saturday, April 12, still held at the Lake County Library Main Branch on U.S. 30 in Merrillville. This year's theme is based on the cookbook icon Julia Child, as portrayed by actor and historian Leslie Goddard. Tickets are $40 and available by calling 219-769-3541, Ext. 315.
In September 2023, Goddard, in the guise of Child, brought her 'Behind Julia Child's Apron' to cook up fun, fascinating career facts and personal life stories of the kitchen icon for a one-week run of performances on the Theatre at the Center stage.
As Child, Goddard discusses everything from her relationship with her husband Paul to the mishaps of cooking on television. Her now beloved and famed TV cooking show 'The French Chef' first premiered 62 years ago on PBS on Feb. 11, 1963.
During Goddard's performances, audiences enjoy a close and intimate stage visit with legendary cookbook author, television star and champion of French cooking Child, who died at age 91 on Aug. 13, 2004.
Goddard is an award-winning historian, author, actor and lecturer who has been presenting on topics in American history and women's history for 20 years. She holds an interdisciplinary Ph.D. from Northwestern University as well as master's degrees in both museum studies and theater. A former museum director, she currently works full-time as a public speaker and author. Her presentations have been seen by audiences in more than thirty states, including scores of universities, museums, libraries, festivals and civic organizations.
Born in Illinois, Leslie is known nationally for her work of bringing women's history alive.
Her repertoire of famous women also includes aviatrix Amelia Earhart, first ladies Eleanor Roosevelt and Jackie Kennedy, film star Bette Davis, novelist Louisa May Alcott, Titanic survivor Violet Jessop, and modern artist Georgia O'Keeffe.
The caterer for next month's charity tea is Katie Sannito of Munster, who is best known as her kitchen alter-ego The Gourmet Goddess, which is perfect branding for this culinary wiz. This year marks her third time catering the library tea event. She began her catering business a baker's dozen (13) years ago. And her website www.thegourmet-goddess.com includes an emblazoned cherished quote by Julia Child: 'People who love to eat are always the best people.'
'It's always been my goal to make entertaining an effortless endeavor for the host or hostess since so often when entertaining at home, you get bogged down in all the details and miss out on actually enjoying your own party,' Sannito said.
'I love my Italian heritage and refer to it often when sharing stories about making the Christmas ravioli or using the roasting pan from my great-grandfather's restaurant. I was blessed to grow up in a family where it was important to slow down and savor our time together, always with an abundance of incredible food down the middle of the table.'
We recently shared the WJOB morning radio airwaves co-hosting behind the microphone, and Katie and I shared stories about Julia Child and both agreed, 'memories made around that table are priceless.'
'I know how rich my life is because of the deep connection my favorite memories have to the food that was on the table,' she said.
'I want to give my clients a taste of the same type of experience because of how important it has been in my life. My service became more than just cooking a meal. Creating memorable moments around the dinner table is what drives my passion for cooking good food and sharing that experience with others.'
Among the delectable items served by the Gourmet Goddess at next month's tea will be her flavorful dried cranberry chicken salad with almond slivers, which has roasted fresh diced red grapes as a secret contrasting colorful ingredient. She kindly shared her chicken salad recipe with me, including a standard serving portion size compared to the more than 200 sandwiches she'll be preparing for the library tea event.
Columnist Philip Potempa has published four cookbooks and is a radio host on WJOB 1230 AM. He can be reached at [e-mail] or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
The Gourmet Goddess' Chicken Salad
Makes 8-10 servings
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt or to taste
1/4 teaspoon black pepper or to taste
2 breast portions deboned from a rotisserie chicken shredded or chopped.
1/2 cup celery, finely chopped
1/4 cup dried cranberries
1/2 cup halved grapes, roasted
1/4 cup finely chopped sweet onion, optional (place chopped onion in a mesh strainer and rinse under cold water to minimize strong raw onion flavor)
1/2 cup sliced almonds, toasted if desired
Croissants for serving
Directions:
In a large bowl, stir together the mayonnaise, sour cream, Dijon mustard, salt and pepper.
To roast grapes, set oven to 400 or no higher than 425 degrees. Place halved grapes on a sheet pan and season with drizzle of olive oil and a sprinkle of kosher salt and roast until grapes seem to 'burst,' about 15 minutes.
Add the chopped rotisserie chicken, celery, almonds, roasted grapes, dried cranberries, and sweet onion (if using). Stir until well combined.
Taste and adjust seasonings as needed.
Serve the chicken salad as a sandwich croissant, bread of choice, or on a bed of lettuce.
Store chicken salad in an airtight container in the refrigerator for up to 3-4 days when made with chicken cooked that same day.