and
Convito Italiano
and
Bêtise
present
March On The Mediterranean
Wednesday, March 12, 2003
Plaza del Lago
1515 Sheridan Road, Wilmette, IL
6:00 pm at
Convito Italiano
Informal Mediterranean Olive Oil Tasting
(Including oils from Italy, France, Morocco,
Greece, Portugal, Spain & Tunisia)
and
Wine Reception
(Primo Franco Prosecco 2002)
Led by Al Cirillo, Wine Expert, Professor of Renaissance Studies at Northwestern University, past Convito Wine Director, Wine & Food Consultant.
Nancy Brussat Barocci opened Convito Italiano over twenty years ago. Combining her passion for food and Italy, she modeled Convito on traditional Italian emporiums that housed seven specialty shops under one roof. In 1983, Convito won membership in the prestigious Vinarius Wine Society of Italy as "Outstanding Italian Wine Shop. Convito was awarded the "Vide Award" in 1985 for outstanding achievement in fostering a better understanding and appreciation of Italian wines. It was one of five retail stores in the world to receive this award and one of only two shops in America.
7:00 pm at Bêtise
Mediterranean Degustation Dinner
(Only a few steps from Convito!)
Chef Chris Nugent has worked in the finest restaurants in the US, including Radius in Boston, and Tru and Zealous in Chicago. He describes his cooking style as classical French with a twist.
Bêtise — The name is a French colloquialism that connotes the whimsical combination of decorative and culinary concepts found at this bistro. More than 270 illustrations are displayed on the walls, along with numerous glass and ceramic sculptures.
$79 per member, $89 for non-members. Reserve your place now. Contact ChicaGourmets! at reservations@chicagourmets.com, by mail at ChicaGourmets! c/o Don Newcomb, President, PMB 347 47 W. Division Chicago, Il. 60610-2220, or by telephone at +1(708)383-7543, fax +1(708)383-4964.
Reservations must be received by March 7, 2003. No refunds after March 7, 2003.
MENU
By Bêtise Chef Chris Nugent
Paired with Wines
Commentary by Al Cirillo
Crêpe of Tuna Tartare
with Celery Root Rémoulade, Osetra Caviar,
Crème Fraîche and Ceppo Antico Olive Oil
Renée and Vincent Dauvissat, "Chablis Les Clos" Grand Cru 2001
Castelas Olive Oil Poached Maine Lobster
Ragoût of Bay Scallops & Artichoke Barigoule,
Sweet Peas & Béarnaise Sauce
Perrin, "Cotes du Rhone Blanc" Perrin Reserve 2001
Wood Grilled Veal Tenderloin
Slow Roasted Tomatoes, Leeks, Mascarpone
Polenta, Mustaphas Moroccan Picholine Olive Oil
and Red Wine Reduction
Marchesi di Gresy, "Barbaresco" Martinenga 1997
Meyer Lemon Chevre Cheesecake
Blood Orange Compote, Pistachio Brittle &
Morea Olive Oil Sabayon Sauce
Saracco, "Moscato d’Asti" 2002