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 Fourth in a Series
of Monthly International Brunches
Cuisine of the South of France
Sunday, November 14,, 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 South of France brunch;
don't miss the chance to purchase food and beverages which are usually only available wholesale to the finest restaurants.
Chef Matthew Sanderson graduated from The Cooking and Hospitality Institute with an Associate's Degree in Culinary Arts and a certificate in baking and pastry. He is a recent graduate of Kendall College were he obtained his Bachelor's Degree in Hospitality Management. He was chosen to be part of the Cannes Film Festival externship program in 1999. He has worked with an award-winning North Shore catering company. After a stint on the East coast, he has brought his passion back to The Cooking and Hospitality Institute, where he has been teaching for two years.
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 November 9th, 2004. No refunds after November 9th, 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 Matthew Sanderson's South of France Menu
(Served at the CHIC Café!)
MAISON NICOLAS WINES
APPETIZER
Salmon Mousse with Dill Olive Oil Poached Tomatoes,
Black Truffles, Leek and Garlic Reduction and
Pernod Crème Fraîche Sauce, Garnished with Salmon Roe
SALAD
Endive and Watercress with Apples
and Quenelle of Blue Cheese, Beet Vinaigrette
BLACK CURRENT SORBET IN A FLOWER CUP
ENTRÈE
Seared Duck Breast with Minted Duck and Wild Mushroom Sausage
Thyme Whipped Potatoes
Figs and Black Pepper Corn Cake
Burgundy-poached Turnips with Duck Fat Vinaigrette Cherry Gastrique
DESSERT
Orange Milk Chocolate Cake, Grand Marnier Sabayon, Cardamom Ice Cream and Almond Crisp
Special thanks to the following event sponsors:
| Allen Brothers |  |
| Artopolis Bakery |  |
| Culinary Classics |  |
| European Exports and Imports | |
| Giles Schnierle of The Great American Cheese Collection |
 |
| George Kelley of Maison Nicholas Wines |
|
| Nestlé Waters North America |  |
| Nichols Farm | Nichols Farm & Orchard |
|
The Plitt Company Premium Seafoods |
 |
| Prairie Grove Farms Pork |  |
| Peter Economos of Sara Lee |
 |
| Superior Coffee |  |
| Sysco Foods |  |