ChicaGourmets!
Invites You to
"Spring in France"
at
Cerise
Le Meridien Hotel, 5th Floor
521 North Rush St., Chicago
Friday, May 14, 2004
6:30 PM
Special thanks to
Dana Altman, Tim Arnold and Geoffrey Loisel
ChicaGourmets! hosts
Don Newcomb & Jim Price
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Cerise, which is French for "cherry," exudes the charm of Provence and the refinement of Paris. Our "Spring in France" celebration will be held in the beautiful main dining room. Cerise's new executive chef, David Burns, has created for our pleasure a French-influenced, contemporary American menu that is seasonally focused. He is a graduate of Kendall College and has worked for some of Chicago's culinary legends — Jean Banchet, Tony Mantuano, Sarah Stegner and Jean-Claude Poilevy. Chef Burns is thrilled to be sharing his culinary passions with ChicaGourmets! This dinner will feature the French wine portfolio of BOISETT AMERICA. Geoffrey Loisel will be on hand to personally present the wine pairings designed especially for the menu that Chef Burns has created for our party. Bon appétit!
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Price is $82.00 per person, for members, or $92.00 for non-members, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by May 7th, 2004. No refunds after May 7th, 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 DAVID BURNS'
MENU
Wine Reception
Foie gras, brioche,
compote de cerises
(Duck liver, brioche and
cherry compote)
Ouef de caille en brioche,
marmelade d'ognions,
réduction de vinaigre balsamic
(Quail egg in brioche with onion
marmelade & Balsamic reduction)
Asperges rôties, Gruyère,
prosciutto
(Roasted asparagus with
Gruyère cheese and prosciutto)
Dinner with Wine Pairings
Consommè de canard en croûte,
foie gras, morilles, poireaux
(Consommé with pastry-wrapped duck,
duck liver, morels and pears)
Asperges, ragoût de morilles, pôelée de ris de veau
(Asparagus, morel stew, pan-fried sweetbreads)
Gnocchi, selle de lapin, tomates rôties, olives niçoises
(Gnocchi, saddle of rabbit, roasted tomatoes, niçoise olives)
Halibut rôti, petits pois a la française, purée de truffe
(Roasted halibut, French peas, truffle purée)
Côtes d'agneau rôties, petits artichauts, gratin dauphinois, sauce niçoise
(Roasted rack of lamb, baby artichokes,
potato croquettes, niçoise sauce)
Cerises tièdes, glace de fromage de chèvre
(Warm cherries and goat cheese ice cream)