ChicaGourmets!
and
Chefs Patrick Chabert
and Michel Coatrieux
of
281 Messner Drive, Wheeling, IL 60090
(847) 215-1931
www.frenchcookingschool.com
Invite you to a
Summer Soirée Dinner
(Limited to 28 Guests)
Saturday, August 30, 2003
6:00 P.M.
ChicaGourmets! Hosts:
Don Newcomb & Jim Price
Directions: Take I-294 to Willow Road westbound. After passing Milwaukee Avenue, turn right (north) onto Wolf Road (just past Palwaukee Airport). Messner Drive is the second street to the left (west).
Or click here for a map from mapquest.com.
During the wine reception we will tour the school’s two kitchens, one for demonstrations and one for hands-on experience. Following the reception, we will sit down to a truly exceptional French dinner, prepared by Chefs Patrick and Michel who were trained in France and worked in two- and three-star Michelin restaurants before being recruited to come to America.
Chef Patrick was, for sixteen years, the sous chef at Le Français, one of the most acclaimed restaurants in the US. Chef Michel worked for the same owner of several top-rated French restaurants in the north and northwest suburbs of Chicago.
This outstanding school provides both hands-on and demonstration classes during the day, most evenings and on weekends. Literature will be available for guests who are interested in classes (or check out their website).
Price is $79.00 per person, for members, or $89.00 for non-members.
Please make checks payable to ChicaGourmets!
Reservations must be received by August 23, 2003. No refunds after August 23, 2003.
Reserve your place now. Contact ChicaGourmets! at
reservations@chicagourmets.com,
by mail at
ChicaGourmets!, Mail Boxes Etc. PMB 347, 47 W. Division St, Chicago, IL 60610-2220
or by telephone at
MENU
WINE & CANAPÉ RECEPTION
Wines Paired with Dinner
FIRST COURSE
Terrine of Smoked Salmon, Alaskan King Crab,
Sautéed Salmon and Grilled Tuna with Cucumber Dill Sauce
SECOND COURSE
Lobster Ravioli with a Light Lobster Cream Sauce
THIRD COURSE
Rack of Lamb à la Provençal
With Seasonal Vegetables
FOURTH COURSE
Tender Green Salad with Cumin-scented Goat Cheese Terrine
FIFTH COURSE
Assortment of Three Miniature Desserts:
Fruit
Chocolate
Glacé
Coffee