ChicaGourmets!
and
The Casino
195 East Delaware Place, Chicago
invite you to
"Dinner in Provence"
with Patricia Wells
www.patriciawells.com
author of
The Provence Cookbook
Thursday, June 10, 2004
6:00 P.M. Champagne & Camus Cognac Reception
7:00 P.M. Provençal Dinner
Special Thanks to
Laurent Fortin, Vice President, Director U.S. Operations,
Camus USA
Bill Hoyne,
DiCarlo's Armanetti
Laura Richter,
Nestlé Waters
Alice Tucker, The Casino
ChicaGourmets! hosts
Beverly Blettner and Don Newcomb
Join us for an evening of joie de vivre! Chat with our guest of honor, Patricia Wells, who will be signing her new cookbook.
Hobnob with Stanley Paul, who will be signing his new CD. Sip champagne and Camus cognac. Relish Casino Chef Peter Carroll's interpretations of recipes from Patricia's newest book. All in the fabulous ambience of the Casino.
Patricia Wells, author of seven French cookbooks, has lived in France for twenty years, dividing her time between Paris and Provence. She now calls Provence home and The Provence Cookbook is an intimate guide to the culinary pleasures of the region. With more than 200 recipes and 75 black and white photographs, it evokes the atmosphere, tastes and sights of this surpassingly lush, bountiful area.
We're delighted that Camus cognac will be represented this evening. Camus is the largest independent cognac house in the world, with awards that include the "Best Cognac in the World" at the International Wine and Spirit Competition.
Price is $79.00 per person, for members, or $89.00 for non-members, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by June 3rd, 2004. No refunds after June 3rd, 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
Casino Chef Peter Carroll's
MENU
adapted from
The Provence Cookbook
by Patricia Wells
RECEPTION HORS D'OEUVRES
Parmesan Madeleines with Rosemary
Almond Stuffed Dates Sautéed in Olive Oil with Fleur de Sel
Veuve du Vernay Brut Blanc de Blanc
Camus Cuvée Cognac
FIRST COURSE
Seared Medallions of Tuna, Summer Greens and Lemons
with Caperberry Vinaigrette
2002 Macon Lugny "Les Charmes" Chardonnay
ENTRÉE
Citrus Lamb Chops with Herbes de Provence
Couscous with Saffron, Chives and Mint
Haricots Verts with Basil
2000 Château Carsin Côtes de Bordeaux
CHEESE COURSE
Goat Cheese Soufflé with Truffle Sauce
DESSERT
Marinated Strawberries with Yogurt Cream
Almond Macaroons
Demitasse Coffee and Décaféiné
Camus Josephine Cognac