ChicaGourmets!
along with
the
Culinary Historians of Chicago
and
Pat Roney of
Girard Winery
at
Aria Restaurant in the Fairmont Hotel
200 N Columbus Drive, Chicago
present
Girard Wine Reception
&
Book Signing
The Chef, the Story and the Dish
by Rochelle Brown
Saturday, April 26, 2003
Noon: Reception & Signing
12:30 pm: Luncheon
2:00 pm: Rochelle Brown Program
In the Regent Room
Rochelle Brown’s fetish for food and television began while she was a student at the Douglas College at Rutgers University. Soon afterwards, she began producing "Emeril Live" for her longtime friend and mentor. Currently, she’s also focusing her attention on promoting her first book, The Chef, the Story and the Dish, which showcases chefs she's met during her 10 years at the Food Network. Her dream now is to turn her book into a show. Join us to get the latest inside story!
Chef James Wierzelewski’s style of cooking is daring yet delicious. He has international culinary experiences, from Paris to Bangkok. He’s received numerous awards—all for his work with restaurants in far corners of the world. When you visit Aria, you’ll know who he is immediately. Look for a meaty guy with a shock of blonde spiked hair, an alert eye and strong, competent hands elegantly demanding the best from every potato or cremini mushroom he touches. He is brilliant, and he’s putting Aria on the map.
Pat Roney purchased
Girard Winery shortly after the millennium. Pat’s career in wine began at a sommelier at Chicago’s renowned Pump Room. Afterwards, he returned to his native California, where he became president of Chateau St. Jean, in Sonoma Valley. We’re delighted that he’s joining us for this special luncheon to let us taste and hear about his remarkable achievements in viniculture.
$49 per member, $59 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 21, 2003. No refunds after April 21, 2003.
Chef James’ Luncheon Extravaganza!
RECEPTION
Chef James’ Selection of Butler Passed Hors d’oeuvres
Butler Passed Mineral Waters
LUNCHEON
Appetizers
French onion soup with Normandy’s twist on tradition
Salad of grilled asparagus, marinated shitake mushrooms,
Miso vinaigrette, edamame & daikon sprouts
Hot & Sour Baked Rock Shrimp with
Crab and sriracha stuffing, hot & sour vinaigrette
Entrée
Pan-roasted Osaka Black Cod with soy and sweet mirin glaze,
roasted spring onions, fork-smashed snap peas
Hong Kong BBQ Duck and Lobster "Chow Mein"
with coriander noodles, sweet shoyu and kaffir lime
Zinfandel Braised Short Ribs with crayfish ragout,
horseradish and celery root mash, garden herbs
Desserts
Trio of Chocolate:
Chocolate caramel tart, roasted banana cake and milk chocolate orange crisp
Arcadian Blueberry Crumble with
Buttermilk ice cream, five spice crumb
Thai Lemongrass Crème Brûlée with
cardamom-scented passion fruit granita
Girard owner Pat Roney and Chef James will pair the following Girard wines with the menu items: Sauvignon Blanc 2002, Napa Valley; Chardonnay 2000 and 2001, Russian River Valley; Petite Syrah 2001,Napa Valley; Zinfandel 2001, Napa Valley; and Napa Valley Red 1999