ChicaGourmets!
and
Chief O'Neill's Pub & Restaurant
3471 N. Elston Avenue
Chicago, IL
(773) 473-5263
www.chiefoneillspub.com
invite you to a
A Unique Wine Dinner
Wednesday, August 11, 2004
6:00 PM
ChicaGourmets! Hosts:
Janice Gerstein & Jerry Packer (773-857-7990)
ChicaGourmets! would like to invite you to a northside wine dinner in a very unique setting. Chief O’Neill’s is both a pub and a restaurant with a lovely outdoor garden, where our reception will be held. Siobhan and Brendan McKinney opened the restaurant in 1999 and have created an authentic Irish environment, from the ceiling tiles painted with Celtic knots to the Irish memorabilia throughout. They named it after Francis O’Neill, a Chicago chief of police in the 19th century. The McKinneys are both acclaimed musicians and will perform for us throughout the evening.
Chef Robert Kearley, a CHIC graduate, most recently was Executive Chef at a major law firm in Chicago. He received a three star rating in the most recent Chicago Tribune Dining Guide. His food is both creative and delicious!
Marc Dornan, President of Lake Effect Fine Wine Distribution, has selected international wines to complement the fine food.
Price is $65.00 per person, for members, or $75.00 for non-members, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by August 4th, 2004. No refunds after August 4th, 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
Contact ChicaGourmets! President Jerry Packer at 773-857-7990 with questions or for additional information.
NORTHSIDE WINE DINNER
RECEPTION
Slow Roasted Eggplant & Two Olive Tapenade,
Tuscan Flats, Reggiano Drizzle
FIRST COURSE
Skewered Prawns, Chipotle Rub,
Chilled Avocado Soup, Cilantro Finish
SECOND COURSE
Gorgonzola Souffle, Prosciutto and Porcini Crisps,
Basil Crème Fresh Lace
THIRD COURSE
Chef Rob’s BBQ Short Back Ribs,
Jameson Whiskey Sauce,
Pan-Seared Polenta
DESSERT
Classic Strawberries and Shortcake,
Cointreau and Bushmills Whipped Cream
International wines will be served with each course