AADL is pleased to offer on-demand video of past library events and other AADL productions. You can find out about upcoming events on our events page, or you can browse our growing collection of on-demand video.

Most videos can be viewed right in your browser, and each video also includes downloadable high-quality and ipod video versions. Some programs also feature an audio-only download for your mp3 player.

You can also subscribe to audio or video podcasts of past events through iTunes to see new videos as they are added to the collection and keep your iPod full of AADL content!

If you're looking for our collection of videos you can check out, you can search our catalog or take a look through our video blog.

Thanks for your interest in AADL productions, and please feel free to contact us if you have any questions about or trouble with this new service!

Award-winning chef Brian Polcyn, nationally recognized for his creativity and culinary talents, is the visionary behind some of Detroit's most acclaimed restaurants (including Birmingham's Forest Grill and Milford's Cinco Lagos) and is the author of two books: "Charcuterie: The Craft of Salting, Smoking and Curing" (nominated for a James Beard award) and the upcoming "Salumi: The Craft of Italian Dry Curing."

Join us as he prepares an incredibly delicious sample dish and discusses his life and his books. This event, cosponsored by the Culinary Historians of Ann Arbor, includes a book signing and books will be on sale.

Chef Polcyn's numerous awards include three gold medals and a silver medal from The American Culinary Federation. The Hiram Walker Corporation recognized him as a Rising Star in American Cuisine. In 1990, he was first runner-up in the semi-annual American Culinary Gold Cup Bocuse d'Or, a competition that seeks America's top native-born chefs. He was also nominated for Best Chef Midwest in 2006 by the James Beard Foundation.

The Culinary Historians of Ann Arbor (CHAA) is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. Their mission is to promote the study of culinary history through regular programs open to members and guests, through the quarterly newsletter Repast, and through exchanges of information with other such organizations.