ChicaGourmets!
present
"The Flavor of New Orleans"
by
Richard J. "Dickie" Brennan, Jr.
Restaurateur, Chef, Author
Saturday, May 17, 2003
12:30 pm to 3 pm
at
THYME RESTAURANT
464 N. Halsted St., Chicago
Luncheon/Lecture Price is $34 for members,
$44 for nonmembers and includes tax and gratuity.
Cocktails and wines are included.
Click here for photos of this event.
Thyme's Chef/Owner John Bubala will open his beautiful courtyard garden to recreate a New Orleans atmosphere and serve recipes from Dickie Brennan's book, "Palace Cafe: The Flavor of New Orleans".
Copies of the book will be available for purchase and signing.
Having grown up a member of the famed New Orleans "Commander’s Palace" restaurant family, Dickie Brennan entered the business in 1974, under the tutleage of Chef Paul Prudhomme. Dickie also found time to earn a degree in finance, and later traveled to New York to apprentice with Chef Larry Forgione. Soon after he headed to France to cook in some of the world’s most famous restaurants, including La Tour d’Argent and Taillevent. In 1991 he opened the Palace Cafe in New Orleans, becoming managing partner for the family. The restaurant has received many honors and national acclaim. Please join us as Mr. Brennan provides a lecture on the rich culinary history of New Orleans and his family’s historic role in the "Big Easy."
$34 per member, $44 for non-members.
Please make checks payable to ChicaGourmets!
Reserve your place now. Contact ChicaGourmets! at
reservations@chicagourmets.com,
by mail at
ChicaGourmets!, PMB 347, 47 W. Division Chicago, IL 60610-2220,
or by telephone at
Reservations must be received by May 12, 2003. No refunds after May 12, 2003.
MENU
Appetizers:
Andouille & onion tart with mustard sauce
Fried crab cakes with green onion aioli
Oysters in a glass menagerie
Mini hurricanes and Bellini cocktail
First course:
Crawfish and wild mushroom crepes
Richter Riesling, MSR, Germany, 2000
Second course:
Spit-roasted rabbit ragout with skillet corn bread
Rosenblum, Zinfandel, California, NV Cuvee
Dessert:
White chocolate bread pudding
Mondavi, Muscato Bianco, California, 2001