ChicaGourmets!
and
8989 S. Archer Avenue
Willow Springs, IL 60480
www.courtrights.com
invite you to our
Wild Game Wine Dinner
Sunday, October 3, 2004
5 PM Reception
6 PM Dinner
ChicaGourmets! Hosts:
Joe Skopek (773-383-9228) and Don Newcomb
The setting for our dinner is a "handsome Arts and Crafts-style room with panoramic view of gardens and woods. It's a lovely setting for Jonathan Harootunian's seasonal cooking which emphasizes naturally raised ingredients." (Chicago magazine)
"The food—quality, creativity, flavor, presentation—is a solid four-star event. Kudos to Jonathan Harootunian... [who] knows how to finesse food and zing it with more than a cup-full of flair while at the same time showing restraint. Flavors come forth simple and clear, as are the ideas of what each dish is all about." (Pat Bruno, Chicago Sun-Times)
Our hosts for this outstanding dining experience are owners Rebecca and William Courtright, longtime members of ChicaGourmets! Their philosophy of fine dining is that it's a sensory, sensual experience. It is at the very least a social act—a chance to see and be seen, to converse, to relax and connect and set aside the routines and demands of everyday life. And, at its very best, it is an act of receiving, of being soothed and stimulated, pampered and indulged. We can expect this, and more, at Courtright's!
ChicaGourmets! is delighted that Michael Corso, Import Brand Manager of Chicago Wine Merchants, will provide commentary on the evening's special wines and spirits.
Price is $100.00 per person, inclusive of tax and gratuity.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by September 27th, 2004. No refunds after September 27th, 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
Executive Chef Jonathan Harootunian's
Wild Game Wine Dinner Menu
RECEPTION
Seared Venison Loin with Apricot Chutney
Buffalo Tartare on Taro Root Chip, Quail Egg on Brioche with Chive
Vouvray Petillant Brut, Vigneau-Chevreau, Loire
DINNER
Pheasant Ravioli with Brown Butter and Sage
Tokay Pinot Gris Grand Cru "Altenberg" 2001, Gustave Lorentz
Cinnamon Honey Glazed Quail
Sweet Potato Fondant
Santenay Premier Cru "Clos Rousseau"
Domaine Jacques Girardin 2002, Burgundy
Grilled Ostrich Filet
Wild Mushroom, Bacon Ragout
Gigondas, Domaine Raspail-Ay 2001, Rhone
DESSERT
Apple Cider Brûlée
Caramel Popcorn
Petit Manseng Domaine du Tariquet 2000, Gascony
Coffee, Tea
A. E. Dor XO Cognac (25 years old)
Sous Chef Steven Hipp