ChicaGourmets!
and
1849 Second Street
(between Central Avenue & Elm Place)
Highland Park, Illinois
invite you to a
Summer Harvest Luncheon
Sunday, August 29, 2004
1:00 P.M.
Special thanks to
Dan Tarver, General Manager, Mimosa
Dennis Kilroy, Heritage Wines
Sherri Maddick, Maddick Media
ChicaGourmets! Hosts:
Michi Peña & Jerry Packer
Chef Kevin Schrimmer, himself a native of Highland Park, personally supervises all aspects of Mimosa. Chef Schrimmer is not only a graduate of the Culinary Institute of America in Hyde Park, New York but also a chef with an admirable track record in the Chicago area including six years in Evanston as the Executive Chef of the nationally renowned Café Provençal.
Mimosa's "Constantly innovating chef"-owner Kevin Schrimmer "pleases customers" of this "well-run" North Suburban [café] with an "appealing menu" of "creative" New French-Italian fare that fans feel is "just incredible" and a "good buy", to boot; the atmosphere is "calm" and "uncluttered", maitre d' "Dan [Tarver] and [toque's wife] Karen always make you feel welcome" and the "friendly staff" "gets an A for professional service." (Zagat Survey 2003/04 Chicago Restaurants)
David Langford of Negociants USA Inc. will discuss the outstanding wines chosen to accompany this spectacular summer menu.
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 August 24th, 2004. No refunds after August 24th, 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
Chef-owner Kevin Schrimmer’s
MENU
RECEPTION
House-smoked Salmon Pizza
Duck Liver Pate on Croutons
Bouvet Brut NV
FIRST COURSE
Heirloom Tomato Carpaccio with Ahi Tuna Tartare
Pewsey Vale Eden Valley Riesling
SECOND COURSE
Sautéed Prawns with Warm Fettuccine and
Fresh Tomato Coulis
Yalumba Vineyards, Eden Valley, Viognier
THIRD COURSE
Two Cuts of Veal Done Two Ways:
Fire-roasted Prosciutto-wrapped Veal Loin and
Braised Veal Cheek,
Potato Purée, Thyme Reduction
Twin Islands Pinot Noir
DESSERT COURSE
Brown Butter Pear Tart á la Mode
Yalumba Eden Valley Noble Rot Botrytis Sémillon