ChicaGourmets!
DiCarlo’s Armanetti
and
Carlucci, Downers Grove
Invite you to Dinner...
THE BEST OF ITALY
Sunday, 5:00 PM
February 8, 2004
Carlucci Downers Grove
1801 Butterfield Road
Downers Grove, Illinois
Located on the southwest corner of Butterfield Road and I-355
in the Esplanade Office Complex
Complimentary Valet Parking
Click
here
for a map of the restaurant location.
ChicaGourmets! hosts
Don Newcomb & Jim Price
Special thanks to ChicaGourmets! partners for this splendid event:
Carlucci Restaurant Downers Grove and Chef John Coletta
Carlo DiCarlo and Bill Hoyne,
DiCarlo’s Armanetti Fine Wines & Spirits
Beverly Malen,
Imports Inc./chicago
Laura Richter,
Nestlé Waters North America
You will feel the warmth of this sleek, modern restaurant from the moment you enter the building. High beamed ceilings with ornate lighting complements the inlaid, sculpted carpets scattered throughout the rooms.
The Carlucci Restaurants are famous for their open kitchens and this restaurant exceeds expectations. The brick-lined walls add a rustic touch to the kitchen and the overhead lighted stained glass lends a feeling of comfort and warmth to the room.
Award-winning Chef John Coletta will delight your senses with his masterpieces of culinary cuisine. He has globe-trotted from America to the Far East, where he worked as Executive Chef at Singapore's five-star rated Shangri-La Hotel, and then to Europe, where he worked for Alain Ducasse at Louis XV in Monte Carlo and Joel Robuchon in Paris. At the 1997 Epcot International Food and Wine Festival, Chef Coletta shared the billing with Julia Child and Paul Bocuse as part of the Visiting Masters from the World of Foods program.
DiCarlo’s Armanetti Fine Wine & Spirits has been serving the Chicagoland area for over 50 years with stores in Willowbrook, Mundelein and Grand & Western Avenues in Chicago. The DiCarlo business, founded by Michael DiCarlo and now operated by his son, Carlo, has sought to offer the best in service, selection and pricing. DiCarlo’s has over 6000 wine club members nationally and features one of the most extensive selections of wines, micro-brew beers, single-malt Scotches and imported vodkas in the Chicago and metropolitan area.
Carlucci received three stars from both critic Phil Vettel, Chicago Tribune and critic Pat Bruno, Chicago Sun-Times.
Price is $65.00 per person, for members, or $75.00 for non-members, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by February 1st, 2004. No refunds after February 1st, 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
Wines served at the Best of Italy dinner will be available for ordering at special prices. (Credit card payment preferred.) Orders may be picked up at any one of the DiCarlo’s Armanetti locations. Delivery can be arranged for an additional charge.
Olive Oils from the tasting during the reception will be available for purchase at the event. (Payment by cash or check only.)
CHEF COLETTA’S
BEST OF ITALY
MENU
RECEPTION
Olive Oil Tasting During Reception
♦ Porcini Crusted Ahi Tuna
with "Peperonata" and Shaved Celery Salad
♦ Roasted Heirloom Beets with Goat Cheese
♦ Umbrian Lentil Soup with White Truffle Oil
♦ "Baccala" with Fork Mashed Yukon Gold Potatoes
♦ Polenta "Crostini" with Duck Liver Mousse
Isola Augusta Pinot Bianco Brut NV
DINNER
A Tasting of Three Antipasti Displayed from a Tower
♦ Oven Roasted Sea Scallops Wrapped in
Homemade "Guanciale" with Calabrian Fig Vinaigrette
♦ Grappa Cured Salmon Tartare with
Cucumber, Avocado and Caperberries
♦ Grilled Baby Octopus with Tuscan White Beans and
Salt Cured Capers
Moschioni Tocai Friulano ’00
A Tasting of Three Homemade Paste
♦ Oxtail Ravioli with Borlotti Beans and Escarole
♦ Fettuccine with Gulf Shrimp, Zucchini, Tarragon and
Oven-Roasted Grape Tomatoes
♦ Wide Ribbon Farro "Pappardelle" with
Veal "Bolognese" Ragu and Crisp Sage
Marco Donati Marzemino ‘01
Slow Braised Venison "Osso Buco" with Winter Barley "Risotto"
Moschioni Refosco ‘00
A TASTING OF THREE DESSERTS
♦ "Panna Cotta" with Winter Berry Salad
♦ Mascarpone Cheesecake with Caramelized Bananas and Pinenuts
♦ Homemade Twin Cannoli with White & Dark Chocolate Mousse
Dario Coos Verduzzo Friulano ’01 "Il Longhino"
Artisanal Biscotti
Wines & olive oils provided by ChicaGourmets! member Beverly Malen of Imports Inc./chicago.