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Curiosity Dinner Season is Here!
Try the Wildest and Most Delicious American Regional Dishes You've Never Tried (with ME!)
Bill Oakley
May 26, 2025 • Estimated Reading Time: 4 minutes
TL; DR - Get your tix NOW at BillOakley.com
My ticketed dinner series — the “American Culinary Curiosity Dinner” events — begins Monday June 2 and Tuesday June 3 in Austin, Texas!
Tix for the first three events are now on sale at BillOakley.com or you can click directly on the links embedded here to go right to the ticket sites:
Then, after that:
SAN DIEGO on July 16 & 17 (dates may shift slightly)
ATLANTA on July 22
GREENSBORO NC on August 10 & 11
BOSTON on August
with more to come (hopefully) including NYC, Milwaukee, Chicago, Nashville, and Phoenix before the holidays
I kindly request you tell your friends in those cities about this event and forward them this newsletter if you think they’d even be slightly interested!
And if you are somehow connected to a chef or restaurant that might like to collaborate on one of these, let me know at the “Contact Me” link on my site.
Subscribers to this newsletter will be alerted when new sets of tickets go on sale or when new cities are added — or, again, you can sign up to be informed of that through my website.
Every dinner is different and each one features a SECRET MENU of unusual American regional foods (think Altoona-Style Pizza, Indiana Sauerkraut Balls, Virginia Peanut Soup) that you’d almost never find served outside the small area where they originated. PLUS there is a funny (well, moderately amusing) talk and slideshow from Yours Truly (which includes a few Simpsons anecdotes, of course.)
This Week’s All-Timer
This will be a recurring feature of this newsletter in which I highlight one of my all-time favorite foods or food products which I haven’t talked or posted about in awhile.
This week, it’s Manitoba Honey Dill Sauce — one of the very first Steamie Award winners.
It is completely baffling to me that this absolutely delicious sauce has never spread outside of Manitoba to the USA — or even to other Canadian provinces, for crying out loud.
“Legend has it that the then-owner of Mitzi’s Chicken Finger Restaurant in downtown Winnipeg, Manitoba, was out for dinner when he received chicken with a sauce he had never tasted before. Excited by this new flavor, and unable to get a recipe, he rushed home and tried to recreate it while the taste was fresh in his mind. Exhausted after countless unsatisfying iterations, he asked wife to try his best attempt. She was so delighted by his creation that she insisted on adding it to Mitzi’s menu, despite his belief that it did not match the sauce he’d tasted in the first place. Sweet, zesty, and creamy, Mitzi’s honey dill sauce became an instant hit and beloved accompaniment to a basket of chicken fingers. What’s more, it became a taste of home for many Manitobans.”
It’s specifically designed for dipping chicken fingers/nuggets/strips into, but obviously could be used for other purposes. If you don’t want to order the magnificent jarred version (which is awful costly to get shipped to the USA), you can try making it yourself, it’s pretty simple.
How about you forward this newsletter to someone else who might enjoy it? That’d be appreciated.
And if you got this newsletter forwarded to you, I hope you’ll subscribe now at this link!
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