ChicaGourmets!
and
619 W Randolph, Chicago
Upstairs Private Dining Room
Invite You to a Book Signing and Dinner Honoring
Tom Douglas
Author of Tom’s Big Dinners
Thursday, January 22, 2004
6:00 PM Reception & Book Signing
Three of Seattle's most remarkable restaurants are owned and operated by Northwest Chef Tom Douglas and his wife and business partner, Jackie Cross: Café Sport (1984), Dahlia Lounge (1989), and Etta’s Seafood (1995). Douglas has helped to define the Northwest style, or "Pacific Rim Cuisine" as it is sometimes called. With the proximity of Asia, Alaska, California and Canada, this style of cuisine borrows from many cultures, using the best and freshest ingredients of the Pacific Northwest. The James Beard Association Award for Best Northwest Chef was awarded to Douglas in 1994. The Palace Kitchen was nominated by the James Beard Association as one of the country's best new restaurants in 1996.
After the success of his first book, Tom Douglas' Seattle Kitchen, he now shares his innovative and unique menu ideas for easy home entertaining with 13 dinner menus with big flavored recipes in his newly published TOM'S BIG DINNERS — Big Time Home Cooking for Family and Friends (Morrow/Harper Collins, 2003). Tom and Jackie are known for hosting fabulous dinner parties, and with this book, Tom invites you into his own kitchen to share his secrets of home entertaining.
The book has helpful tips along the way, easy to follow recipes and great stories and some 'inside scoop' from Tom. It will be available for purchase and signing at the dinner. (Cash or check only, please.)
The Financial Times’ Ian Holmes aptly declares, "Chicago's chicest diners are flocking to this high-flying, California-minimalist-style restaurant, where chef Paul Kahan is cooking food he describes as seasonal American with French countryside influences."
Chicago Magazine, November 2003: You’ve got to respect Blackbird. It’s managed to feel new and red hot for six years. "The food, as always, is airtight.... Included in "The 2003 Dining Awards — the 20 Very Finest Restaurants."
Phil Vettel & Pat Bruno — Three Stars
Price is $79.00 per person, for members, or $89.00 for non-members, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by January 15th, 2004. No refunds after January 15th, 2004.
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 Paul Kahan* & Chef Tom Douglas’
WASHINGTON STATE WINE DINNER
Wines generously provided by
Columbia Crest and Chateau Ste. Michelle Wineries
of Washington state.
Passed Appetizers
Goat Cheese Fondue
with Toasted Rustic Bread and Granny Smith Apples
(Wine Cellar Dinner Chapter)
*Citrus- and Chili-marinated Yellowtail Jack
First: Grilled Asparagus
with Walla Walla Onions and Merlot Balsamic
(Wine Cellar Dinner Chapter)
Second: Whole-roasted Wild King Salmon
Stuffed with Sea Salt, Lemon, and Onion
with Hazelnut-rice Salad
(Chinook Salmon Roast Chapter)
*Third: Sautéed Veal Sweetbreads
with Sunchokes and Perigord Black Truffles
Fourth: Salt and Pepper Squab with Syrah Jam
(Wine Cellar Dinner Chapter)
*Fifth: Braised Prairie Grove Farm Pork Belly
with Quince and Boulangère Fingerlings
Dessert: Pine Nut Tart
with Ice Wine 'Glass' and Cabernet-Poached Figs
(Dinner with Dale Chihuly Chapter)