ChicaGourmets!
presents
a luncheon/lecture:
"A Taste of Food History"
by
Raymond Sokolov
Author, Editor, Restaurant Critic, Restaurateur, Chef, Author
Saturday, Nov. 15, 2003
12:30 noon to 3 p.m.
at
LA VITA RESTAURANT
1359 W. Taylor St., Chicago
Wines are included
Valet parking available — $6
La Vita's Executive Chef, Nick Van Wassenhove, has adapted several recipes for our luncheon from Mr. Sokolov's latest book, "The Cook's Canon." A graduate of the Cooking and Hospitality Institute of Chicago, chef Nick has cooked at Rosebud and Carmines.
A former restaurant critic and food editor of the New York Times, Raymond Sokolov served as the editor of the Wall Street Journal's "Leisure and Arts" page for 20 years and continues to write about food for national publications. He has written several cookbooks, including "The Saucier's Apprentice," "Great Recipes from the New York Times," and "With the Grain." He also wrote a column on America's foodways for Natural History. He lives in New York City.
Before and after the luncheon, Mr. Sokolov will be signing copies of his latest book, "The Cook's Canon — 101 Recipes Everyone Should Know" (HarperCollins). The book, which will be available for purchase, covers some of the world's most beloved dishes that have become integral parts of our food culture — from Apple Pie to Zabaglione.
Price is $44.00 per person, for members, or $54.00 for non-members.This price includes tax and gratuity.
Please make checks payable to ChicaGourmets!
Your check is your reservation and MUST be RECEIVED by Monday, November 10, 2003. No refunds after November 10, 2003.
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
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Appetizers:
(during reception)
First Course:
Oysters Tres Volte:
Kumamoto with Béchamel and Pancetta
Evening Cove with Ahi Tuna, Pepperocini and Capers
Malpeque with Blue Crab and Oven-Dried Tomato Hollandaise
Girgich Hills Fume Blanc 2000
Second Course:
Parmesan Tuille, Mache, Watercress, with Grilled Wild Mushrooms,
Crispy Red Onions, finished with Truffle Oil
Edna Valley Pinot Noir 2001
Third Course:
Arborio Rice with Fresh Pumpkin and Sage
topped with Three-Hour Braised Pulled Osso Buco and Natural Juices
Sassia Di Alberto 2000
Dessert
Fried Figs, Pound Cake, and Berries topped with Zabaglione
Muscato Dindarello NV