ChicaGourmets!
and
Avec Restaurant
615 W. Randolph, Chicago
Invite You to a Book Signing & Luncheon
Honoring
FERGUS HENDERSON
Chef at London's St. John Restaurant and
Author of The Whole Beast: Nose to Tail Eating
Saturday, April 17, 2004
12:30 PM Reception & Book Signing
1:00 PM Luncheon
ChicaGourmets! hosts
Don Newcomb & Jim Price
Tribune critic Phil Vettel says, "The food at avec is so good I want to eat there every day."
At avec the cedar-lined dining room is as rustic as the menu. At the helm is Koren Grieveson, winner of the prestigious Jean Banchet Rising Star Award. She has spent the last five years as sous chef under Paul Kahan at Blackbird. The mission of Avec is quite simple, excellence. The award winning architecture provides a clean palate to present its concept of dining, community and lifestyle. From the superlative cuisine to the detail-driven yet friendly service, it strives to exceed the expectations of every guest it hosts.
Join us for this private luncheon at avec as we welcome Fergus Henderson. He "puts forth some of the world's best regarded food, relying on strong, simple flavors. Chef Fergus Henderson's cookbook, The Whole Beast: Nose to Tail Eating, first published in Britain, is due in the US in April [and will be available for purchase and signing at our luncheon]. The book offers detailed instructions — and kindhearted encouragement — for those interested in experimenting with [often overlooked and unusual] fare. His book also includes his version of pot roast as well as a pork loin with turnips, garlic and anchovy." (Chicago Tribune, 3/10/04)
For the second straight year, Chef Paul Kahan has been nominated by the James Beard Foundation for BEST CHEF: Midwest.
Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992. St. John Restaurant, which opened in 1994, has won numerous awards and accolades, including Best British and Best Overall London restaurant at the 2001 Moet & Chandon Restaurant Awards. The Whole Beast won the 1999 André Simon award.
Price is $75.00 per person, for members, or $85.00 for non-members, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by April 10th, 2004. No refunds after April 10th, 2004.
We urge you to reserve today. Most ChicaGourmets! events sell out before the deadline.
Reserve your place now. Contact ChicaGourmets! at
reservations@chicagourmets.com,
or by mail at
ChicaGourmets!, Mail Boxes Etc. PMB 347, 47 W. Division St, Chicago, IL
Chef Paul Kahan & Chef Fergus Henderson's
MENU
salad tastes
wood-grilled jerusalem artichokes, red onion and olives
heirloom apples, celery, marcona almonds, shaved
manchego and apple cider vinegar
skate, chicory and anchovy salad
sorrel, chicory and crispy pig ear salad
'01 Vignalta, "Sirio" Muscat Veneto, Veneto, Italia (muscat
veneto)
fish tastes
salt cod and beans
smoked eel, bacon and mashed potatoes
crushed tomato and olive oil-braised octopus, baby spinach,
onion salad and pancetta vinaigrette
pan-fried sardines with crispy jamon serrano and
picholine olive tapenade
'02 Fuente del Conde, Rosado de Tempranillo, Cigales,
Espana (tempranillo)
meat tastes
brined pork belly, roasted lamb's tongue, turnips and bacon
kid and fennel
deep fried lamb's brains with green sauce
'01 Castel di Salve, "Santi Medici" Rosso del Salento, Puglia,
Italia (negroamaro)
dessert
goat curd and marc
nv Cardenal Mendoza, Solera Gran Reserva, Brandy de Jerez