ChicaGourmets!
CHIC Farmers Market
and
Le Cordon Bleu Programs at
The Cooking & Hospitality Institute of Chicago
361 West Chestnut at Orleans, Chicago
invite you to
The Second in a Series
of Monthly International Brunches
Remembering Greece!
Sunday, September 12, 2004
11:30 AM
ChicaGourmets! is delighted to be collaborating with our friends at
CHIC Farmers Market and with
CHIC
for this exciting new series of International Sunday Brunches featuring outstanding guest chefs, wine importers,
cheese makers, farmers, meat and seafood vendors. Before the brunch, we encourage you to visit the
CHIC Farmers Market,
which is located in the adjacent parking lot. In addition to the usual gourmet and craft items at the Farmers Market, there will be special themed merchandise fitting in with this Remembering Greece! brunch;
don't miss the chance to purchase food and beverages which are usually only available wholesale to the finest restaurants.
Guest Chef Lampros Tzimas has been the executive chef at Dionysos Greek Taverna for four years. His love affair with food began at an early age, working in his family's restaurant in Greece. He has also worked in the top hotel restaurants in Greece. He is noted for his creative, authentic Greek food.
In the Great Lakes Region, the Le Cordon Bleu Programs are available only at The Cooking and Hospitality Institute of Chicago (CHIC). Le Cordon Bleu is the world's most famous cooking school, founded in Paris in 1895. We award an Associate of Applied Science Degree as well as Le Cordon Bleu Diplomas in Culinary Arts and Patisserie and Baking. By combining classical French cooking techniques with modern American technology, the hospitality industry eagerly hires our graduates. In fact, the demand for our graduates exceeds the supply!
The mission of The Cooking and Hospitality Institute of Chicago is to prepare students to fulfill their career aspirations and to meet the needs of the food-service industry through quality culinary, pastry arts, hospitality and general education curriculums of higher education.
Price is $39.00 per person, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by September 6th, 2004. No refunds after September 6th, 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! Treasurer Maureen O'Brien at (312) 255-3303 with questions or for additional information.
CHEF LAMPROS TZIMAS' MENU
(Served at the CHIC Café!)
PASSED APPETIZERS
Mini-pitas
Greek Sausage
Variety of Greek Cheeses
White Wine: Nemea Asprokambos
Dolmades
(Stuffed Grape Leaves with Ground Beef)
AVGOLEMONO
Egg Lemon Chicken Soup with Rice
TRADITIONAL GREEK SALAD
MAIN COURSE
Broiled Rack of Spring Lamb with Caramelized Oven Sauce
Oven Baked Chicken à la Riganato with Greek Potatoes
Vegetable-Mushroom Medley
Red Wine: St. George Varietal (European "Gold Medal" Winner)
DESSERTS
Baklava
Rice Pudding
Special thanks to the following event sponsors:
| Artopolis Bakery |  |
| European Exports and Imports | |
| Giles Schnierle of The Great American Cheese Collection |
 |
| Laura Richter of Nestlé Waters North America |
 |
| Peter Economos of Sara Lee |
 |
| Superior Coffee |  |
| Sysco Foods |  |
| Takis Royal Foods | |
| Culinary Classics |  |