ChicaGourmets!
and
2813 North Broadway, Chicago
www.monsoonchicago.com
Invite you to an
East Meets Midwest Luncheon
Friday, September 5, 2003 at Noon
ChicaGourmets! Hosts:
Don Newcomb & Jim Price
Special thanks to Chandra Ram
Vibrant flavors, intoxicating visuals. Sultry sounds. These are the signs of Monsoon, a distinctive Indian-Asian restaurant that opened fall 2002 in the animated Clark/Diversey/Broadway hub of the city’s Lakeview neighborhood. Expanding the boundaries of traditional Indian and Asian cooking, the food is prepared with classic French techniques.
"People have misconceptions about Indian and Asian cooking," says Executive Chef Sumanth Das. "Indian food is more than just curry powder, and it takes more than soy sauce to make up a great Asian dish. We’re looking to introduce [diners] to the range of flavors found in the East."
Chef Sumanth will discuss Indian and Asian spices with us, and how chefs blend them.
"Best New Ethnic Restaurant" — Bon Appétit
"Redefining Indian Food in Chicago" — Wall Street Journal
"Enchanting" — Chicago Tribune Magazine
"Innovative and Promising" — Chicago magazine
Price is $49.00 per person, for members, or $59.00 for non-members.
Please make checks payable to ChicaGourmets!
Paid reservations must be received by August 29, 2003. No refunds after August 29, 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
CHEF SUMANTH DAS’ MENU
CHOICE OF WINE
El Portilo Merlot
or
Santa Rita Chardonnay
12:00 P.M. PASSED HORS D’OEUVRES
Dahi and Sev Puris
Puffed wheat crisps stuffed with tomato-chat masala,
tamarind and mint chutneys, and chickpea flower twigs
Turnip cakes topped with hoisin-glazed chicken
12:30 P.M. FIRST COURSE
Monsoon house salad with chat masala dressing
CHOICE OF MAIN COURSE
Asian spice-marinated red snapper wrapped in a banana leaf,
steamed and served with nasi kunning rice
or
Darjeeling tea-smoked Cornish hen
served with Kashmiri pulao and jaggery tea sauce
DESSERT
Trio of sorbets