ChicaGourmets!
and
Peter Mills, Owner of
CHEF’S STATION
915 Davis St., Evanston
Invite you to a
Cozy & Adventurous Bistro Dinner
Monday, May 19, 2003
6:30 PM Wine & Hors d’oeuvres Reception
7:00 PM Dinner
Chicago Magazine's April 2003 issue reinforces our recommendation to join only 40 of ChicaGourmets! many convivial members to experience Executive Chef Dave Richards' culinary magic. Reviewer Carrie Sager cheers "Discovery! Tucked beneath the Davis Street Evanston Metra stop is Chef’s Station, a cozy bistro serving dramatic, adventurous fare...."
Zagat rates Chef's Station a lofty 26 in Food Excellence, describing the venue as "a top quality surprise that gives the gourmet treatment to innovative New American dishes and great service."
ChicaGourmets! Hosts:
Northwestern U Professor Robert & Catherine Launay,
and Joyce Saxon (312) 642-7805
Special thanks to ChicaGourmets! member Bob Dowey
Take Metra or enjoy bargain parking (first hour free, $1 each additional hour) one block north of Church Street on Maple Avenue across from the movie theaters.
$55 per member, $65 for non-members. Event limited to 40 diners.
Reserve your place now. Contact ChicaGourmets! at reservations@chicagourmets.com, by mail at ChicaGourmets!, 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 May 15, 2003. No refunds after May 15, 2003.
CHEF DAVE RICHARDS' MENU
Paired with Wines
BUTLER-STYLE PASSED HORS D'OEUVRES
Candied Pistachios
Danish Blue Cheese Mousse on Endive Spears
Bluefin Sushi Tuna Tartare Canapé
with wasabi crème fraîche
Chilled Prince Edward Island Mussels
with tarragon mayonnaise
Asparagus Carnaroli Risotto
with white truffle oil and thyme
Pan Roasted Escallop of Salmon
with wild mushroom fricassee & wilted watercress
Grilled Beef Tenderloin
with roasted tomato Hollandaise brûlée
and caramalized onion mashed potatoes
Salad of Baby Lettuces
with strawberries & mascarpone honey dressing
Warm Belgium Dark Chocolate Cake
with malted milk chocolate sauce, Sharfenberger chocolate sorbet and crispy cocoa spaghetti