ChicaGourmets!
LUNCHEON WITH BRUCE AIDELLS
AMERICA’S LEADING MEAT EXPERT AND
AUTHOR OF
COMPLETE BOOK OF PORK
Wednesday, November 10, 2004
Noon — Wine Reception & Book Signing
12:45 — Luncheon with Wines
320 North Dearborn Street
The Westin Chicago River North
www.westinchicago.com/dining
Join us in welcoming author Bruce Aidells, President of Aidells Sausage Company, to Chicago! Our luncheon, a salute to pork — the world's favorite meat — will be held in the gorgeous Ember Grille, which is surrounded by beautiful gardens. Preparing this spectacular luncheon is the renowned Chef Jean-Pierre Henry. Four outstanding wines will be served.
Our guest of honor, Bruce Aidells, like many cooks, followed a circuitous route to the world of food. "In the late '60s, while in grad school, I started cooking my way through the Time-Life series, Foods of the World." As a post-doctoral researcher living in London, Aidells began making sausages. The rest is history....
Bruce Aidells, America's leading meat expert, presents in his book a guide to pork's endless versatility with 160 international recipes, as well as cooking and shopping tips. This comprehensive collection contains everything cooks need to know about pork. Aidells's Complete Book of Pork is a matchless, all-in-one guide that will become a kitchen classic.
Our luncheon will be a matchless collaboration between one of Chicago's preeminent chefs, Jean-Pierre Henry, and America's leading meat expert, Bruce Aidells. You don't want to miss it!
In every field there are workers so skilled they earn the ungrudging respect of their peers. Executive Chef Jean-Pierre Henry (The Westin Chicago River North) is one, a true chef's chef. Since coming to Chicago in 1974 as sauce chef at the late, lamented Maxim's, the Alsace native has done long stints at the Whitehall and now at The Westin.
Chef Henry has also served as president of the esteemed French chefs' organization, Le Vatel Club du Midwest, Inc. founded in 1986. Established in 1913 by Saturnin Berdou, The Vatel Club is a national organization of French speaking chefs, the oldest and most active group of its kind in the U.S. It has in its membership chefs and chef-proprietors of some the finest restaurants in the Chicago area.
Price is $45.00 per person for ChicaGourmets! members, or $55.00 for non-members, inclusive of tax and gratuity.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by November 5th, 2004. No refunds after November 5th, 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
CHEF HENRY'S LUNCHEON MENU
From Complete Book of Pork and
Chef Henry's Signature Dishes
RECEPTION
Crostini of Shrimp and Andouille Sausage
Mozzarella, Tomato & Basil Flatbread
Stilton, Roasted Pepper, Pecan & Frizzle Flatbread
Cakebread Sauvignon Blanc, Napa 2003
FIRST COURSE
Butternut Squash & Black Bean Soup
with Pork Confit and Cranberry Walnut Toast
Merryvale Chardonnay, Starmount, Napa 2002
SECOND COURSE
Fall Leaves with Roasted Pears, Maytag Blue Cheese,
Oven Roasted Tomatoes topped with Balsamic Vinaigrette
Merryvale Chardonnay, Starmount, Napa 2002
ENTRÉE
Green Olive Pork Tenderloin
Red and Green Cabbage Compote
Tomato Spazeli
Lemon Thyme Juice
Artesa Pinot Noir, Carneros 2001
DESSERT
Spiced Pumpkin Meringue with Apple Chips
Coffee and Tea Service