ChicaGourmets!
Invites you to Dinner with
Chef John Ash
Author of
John Ash: Cooking One-on-One —
Lessons from a Master Teacher
Wednesday, April 28, 2004
6:30 P.M. Wine Reception & Book Signing
7:00 P.M. Dinner
Aria Restaurant
Fairmont Hotel
200 North Columbus Drive, Chicago
ChicaGourmets! hosts:
Don Newcomb & Jim Price
John Ash is an internationally recognized chef, educator, and author, who is credited as one of the creators of "California Wine Country Cuisine." Ash first came to national prominence in 1985 when he was selected by Food & Wine Magazine as one of America's "hot new chefs." His eponymous restaurant in the Northern California wine country, John Ash & Company, opened in 1980 in Sonoma County and has continually been recognized by critics as one of the best.
In 1990, John joined Fetzer Vineyards as their Culinary Director and has gained national prominence as a food and wine educator. He teaches regularly at The Culinary Institute of America (CIA) at Greystone. Prior to his current opus, he published two critically acclaimed books, American Game Cooking (Addison Wesley 1991) and From the Earth to the Table: John Ash's Wine Country Cuisine (Dutton 1996). The latter was nominated for a James Beard award and won the prestigious IACP Julia Child Cookbook of the Year award. He is passionate about ethical and sustainable food issues.
Price is $79.00 per person, inclusive, for members of ChicaGourmets! or $89.00 for non-members.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by April 21st, 2004. No refunds after April 21st, 2004.
Reserve your place now. Contact ChicaGourmets! at
reservations@chicagourmets.com,
or by mail at
ChicaGourmets!, UPS Store, PMB 347, 47 W. Division St, Chicago, IL
MENU
RECEPTION
Kaffir Lime, Ginger and Corn Soup
Warm Wild Mushroom Salad with Corn-Mustard Vinaigrette
New World Risotto with Carrot Cream Broth
Fried Panela and Watercress
Crab, Apple and Cabbage Salad
Shrimp with Pear Vinegar Cream
DINNER PAIRED WITH WINES
Gingande Bean Salad, Oven-Dried Tomatoes, Basil
Extra Virgin Olive Oil
OR
Curried Tomato Soup with Fragrant Rice
Achiote Grilled Sea Bass and Fresh Citrus Salad
OR
Pan Roasted Asian Chicken Breasts with Bok Choy Risotto
Buttermilk Panna Cotta with Raspberry sauce
OR
Soup of Fruits with Muscat Sabayon
Coconut Shortbreads
