ChicaGourmets!
and
La Vita
1359 W. Taylor St., Chicago
www.lavitarestaurant.com
invite you to an
Avignonesi Wine Dinner
www.avignonesi.it
Tuesday, May 4, 2004
6:30 PM Reception
7:00 PM Dinner
ChicaGourmets! hosts
Don Newcomb & Jim Price
Special thanks to ChicaGourmets! board member
Laura Richter of Nestlé Waters North America
It is not known exactly when Avignonesi's cellars were built, but they are doubtless among the most ancient in Italy. Palazzo Avignonesi was built according to a design by Jacopo Barozzi in the second half of the XVI century and it has always been the cellars' seat. In 1974 the Falvo brothers, owners of the vineyards in the municipality of Cortona, took over Avignonesi and refounded it, investing in viniculture, selecting the local varieties and introducing classical ones such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot and Pinot Noir. Nowadays, Avignonesi consists of four wine-producing estates, comprising 225 hectares of open ground.
La Vita, located in the heart of Chicago's Little Italy, welcomes ChicaGourmets! for the second time. Our previous luncheon event last summer was a smashing success for a sold-out crowd. It's no wonder. Executive Chef Nick Van Wassenhove is one of the city's most creative young chefs, reflecting an unerring sense of distinctive combinations of flavors, textures and tastes in his Mediterranean-inspired cuisine. Chef Nick has personally designed the menu and selected the wines for this outstanding wine dinner. Benvenuto!
Price is $75.00 per person, for members, or $85.00 for non-members, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by April 27th, 2004. No refunds after April 27th, 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
MENU
Reception — Passed Crostini
Prosecco
Shellfish & Tilapia in Saffron Tomato Broth
with Pernod & Sweet Basil
Avignonesi "Il Marzocco" Cortona Chardonnay 2001
Creamy Goat Cheese Polenta
with Grilled Wild Boar Sausage, Chanterelles & Chianti Reduction Sauce
Avignonesi Rosso di Toscana 2001
Porcini Stuffed "Mezza Luna,"
Light Gorgonzola Cream Topped with
Pan-Seared Muskovy Duck & 20yr Tawny Port
Avignonesi Vino Nobile di Montepulciano 2000
Hawaiian Monchong with
Imported Buffalo Mozzarella, Haricot Verts
finished with Spicy Bloody Mary Sauce with Lobster Stock
Avignonesi 50 & 50 1998
Belgian Chocolate Crème Brûlée
Grappoli Rossi Brachetto 2002