and
Chef-owner Jimmy Bannos of
Heaven on Seven on Wabash
Garland Building
111 North Wabash at Washington, 7th Floor, Chicago
invite you to
Celebrate Valentine's Day
with a Spectacular Cajun Dinner
and
Book Signings by Authors
Joyce White and Jimmy Bannos!
(Voodoo want to be there!)
Friday, February 14, 2003
6:30 pm
It was in 1984, while experimenting with Louisiana recipes, that Jimmy's real passion and talent for cooking emerged. Soon the regular customers were going crazy over his gumbo and red beans, demanding Cajun specials year round.
Feeling a true affinity for the South, something he'd had even as a little boy, Jimmy and wife Annamarie headed for New Orleans to immerse themselves in the culture. In 1985, compelled by a real love for this food, the Bannos family transformed their neighborhood coffee shop into Heaven On Seven.
Aptly named to identify its seventh floor location, and to describe the heavenly clouds of steam wafting from Jimmy's scrumptious gumbo, Heaven On Seven was created with heart and soul. Jimmy's goal was then and is now for Heaven On Seven to be the best Louisiana style restaurant outside of New Orleans. Chef Jimmy’s and co-author John DeMers' cookbook The Heaven on Seven Cookbook — Where It's Mardi Gras All the Time! will be available for purchase and signing by Jimmy.
Author Joyce White writes a weekly column, Soul in the Kitchen, which appears in African-American newspapers across the country. Her work has appeared in the Boston Globe, the New York Times, Newsday, the Chicago Tribune, Montreal Gazette, Essence, and Heart and Soul. She has also worked as an associate food editor at Ladies' Home Journal and as a reporter and editor at the New York Daily News. White is a founding member of the New York Wine Writers Circle and has studied at the Cordon Bleu cooking school in Paris. She lives in New York City. Her recent book, Brown Sugar — Soul Food Desserts from Family and Friends, will be available for purchase and signing by the author.
ChicaGourmets! hosts: Greg Tornatore & Jerry Packer.
$69 per member, $79 for non-members. Reserve your place now. Contact ChicaGourmets! at reservations@chicagourmets.com, by mail at ChicaGourmets! c/o Don Newcomb, 324 South Harvey Ave., Oak Park, IL 60302, or by telephone at +1(708)383-7543, fax +1(708)383-4964.
No refunds after February 10, 2003.
Wines Compliments of John Davis,
The Taste of California
BAYOU CAKE
Served on a Warm Rémoulade Sauce
CHICKEN AND ANDOUILLE SAUSAGE GUMBO
PAN SEARED SEA SCALLOPS
On Roasted Garlic Creamy Mashed Potatoes
With a Shredded Jamaican Jerked Oxtail Sauce
CREOLE SPICED PAN SEARED WALLEYE PIKE
On an Andouille Sausage and Yukon Gold Potato Hash
Served with a Crystal Butter Hot Sauce
DUCK CONFIT & ANDOUILLE SAUSAGE TAMALE
Steamed in Banana Leaves
With a Seared Foie Gras and Dried Cherry Duck Jus
GRILLED BEEF TENDERLOIN
On Tasso Ham, Sweet Corn and
Cheddar Cheese Mashed Potatoes
With a Jalapeño Bacon and Wild Mushroom Gravy
SLICES OF HEAVEN
Prepared from Recipes from Joyce White’s New Book,
Brown Sugar — Soul Food Deserts From Family and Friends