ChicaGourmets!
and
present
Palatial Palace Cuisine
with international wine pairings
in honor of the Songkran Festival,
Thailand’s New Year Celebration
Tuesday, April 15, 2003
6:00 PM Champagne Reception
6:30 PM Royal Dégustation Dinner
Erawan
729 N Clark, Chicago
Join Chef Art Lee on a journey in history to the monarchy of Thailand where food and art become one. In honor of Thailand’s New Year celebration, Chef Lee will showcase the elaborate vegetable carvings prevalent at royal Thai dinners in the 1700’s and 1800’s. This special tasting menu will highlight the many spices and curries used in Thai cuisine while complementing seasonal ingredients indigenous to the West. To add adventure, Erawan has paired these Thai tastes with surprising wine choices from all over the world.
Opened in Fall 2001, Erawan has been named "Best New Restaurant" by Chicago Magazine and "palatial perfection" by The Chicago Free Press. Building on years of tradition in Thai cuisine, Erawan brings a contemporary Western refinement to classic dishes, combining the best of Thai spices, textures and flavors. The breathtaking décor beckons patrons to experience the romance of Thai cuisine as fashioned by the venerable Chef Art Lee.
Special Thanks to
Anoroth ("Noth") Chitdamrong, Partner-Owner & Wine Director
and Leah Cederholm of Wagstaff Worldwide, Inc.
$59 per member, $69 for non-members. Reserve your place now. Contact ChicaGourmets! at reservations@chicagourmets.com, by mail at ChicaGourmets! c/o Don Newcomb, President, PMB 347, 47 W. Division Chicago, Il. 60610-2220, or by telephone at +1(708)383-7543, fax +1(708)383-4964.
Reservations must be received by April 10, 2003. No refunds after April 10, 2003.
Executive Chef Art Lee’s
Royal Dégustation Dinner Menu
APPETIZER PLATTER
Erawan’s signature jasmine rice snowbird dumplings
filled with tasty herbed chicken
Seasoned-minced chicken, sweet turnip and cashew wrapped in steamed rice packets
Savory rice crater topped with coconut shrimp and mango caviar
2002 Sauvignon Blanc "Bushvines" Allan Scott,
Marlborough, New Zealand
HEART OF ARTICHOKE SALAD
Spicy heart of artichokes tossed with chicken,
shrimp and toasted coconut flakes
2001 Riesling Kabinett "Wehlener Sonnenuhr" Kerpen,
Mosel, Germany
THAI COCONUT SOUP
Sensational sliced chicken breast and mushrooms
in herbal coconut broth
CHOICE OF ONE ENTRÉE SELECTION
Beef in rich coconut red curry flavored with
coriander-kaffir lime leaf essence
1999 Shiraz "Isolation Ridge Vineyard" Frankland Estate, Western Australia
~OR~
Crispy red snapper filet dressed with three-flavored
sweet chili-shallot sauce
1999 Tokay-Pinot Gris "Tradition" Kuentz-Bas, Alsace, France
DESSERT
Traditional mango with coconut glazed sticky rice
2002 Moscato d’Asti, Saracco, Piedmont, Italy
Erawan: three-headed elephant; conveyance of the most honored god.