ChicaGourmets!
and
The Illinois Institute of Art - Chicago
 |
www.ilic.artinstitutes.edu
Backstage Bistro
180 N Wabash, Chicago
invite you to a
Luncheon and Book Signing
with
Dorie Greenspan
author of
12:30 P.M., Saturday
September 18, 2004
Special thanks to
Mark Facklam, Director of the
Illinois Institute of Art Culinary School
Stuart Bander,
TGIC Importers
for the donation of the outstanding dessert wine
Pamela Olander, of Wine Queen Imports, for the donation of the award-wining Chilean wines
Come share the sweet side of Paris with award-winning cookbook author Dorie Greenspan. A part-time Parisian and a full-time dessert hound, Dorie scouted the French capital's best pastry shops for her latest book, Paris Sweets. Meeting with the pâtissières, working alongside them and tasting, tasting, tasting over the years, she collected great stories about the chefs, the shops and the long tradition of pastry in France. She also persuaded seventeen of the most celebrated of the city's chefs to share their treasured recipes, several of which we'll taste at lunch. Since Dorie's two loves are Paris and pastry, she'll have lots of behind-the-scenes stories and inside information for us to savor with our sweets.
Dorie Greenspan is a contributing editor for Bon Appétit, the magazine's Tools-of-the-Trade columnist and a cookbook author. In addition to Paris Sweets, Great Desserts from the City's Best Pastry Shops, Dorie has written Baking with Julia, the IACP and James Beard prize-winning book that accompanied the Julia Child television series. She is the co-author, with New York star-chef Daniel Boulud, of The Café Boulud Cookbook, and has written two books with Paris pâtissier Pierre Hermé, dubbed the Picasso of Pastry, the James Beard Award nominee, Chocolate Desserts by Pierre Hermé, and Desserts by Pierre Hermé, which won the IACP Cookbook of the Year Award.
Chef Geoff Felsenthal received his Culinary degree at the California Culinary Academy. He began his career with Chefs Bradley Ogden and Jeremiah Tower at Compton Place in San Francisco. From there he was wooed away by a veritable unknown (at the time) chef named Charlie Trotter. Chef Felsenthal worked as chef de cuisine for Charlie Trotter's for over five years. He went on to be Chef at Bella Vista restaurant in Chicago where Chicago Magazine gave him the title of "Chicago's Top Ten Chef Award." He then assumed the position as Executive Chef of Avanzare restaurant. He also worked with Chef Jean-Georges Vongerichten, opening Vong in 1997.
The curriculum for The Illinois Institute of Art's School of Culinary Arts is based on classical principles emphasizing modern techniques and trends. The faculty in the Culinary Arts program are working professionals in the culinary industry. They offer students the expertise and knowledge needed to become true professionals.
Price is $45.00 per person for ChicaGourmets! members, or $55.00 for non-members, inclusive of tax and gratuity.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by September 13th, 2004. No refunds after September 13th, 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 Felsenthal's Menu
PASSED APPETIZERS
SHRIMP AND MANGO SUMMER ROLLS
CARMELIZED ONION AND YUKON POTATO TART
Matisses Sauvignon Blanc 2002, Colchagua Valley, Chile
FIRST COURSE
MAINE CRAB AND SUMMER CORN CHOWDER
Casa Marin Sauvignon Blanc Laurel 2003, San Antonio Valley, Chile
SECOND COURSE
HEIRLOOM TOMATO AND WARM GOAT CHEESE SALAD
Cartagena Chardonnay 2002, Casablanca Valley, Chile
THIRD COURSE
SLOW ROASTED MARINATED SALMON WITH
OYSTER MUSHROOM AND BLACK TRUFFLE RISOTTO
Cartagena Cabernet Sauvignon 2001, Rapel Valley, Chile
DESSERTS BY DORIE GREENSPAN
A TRIO OF DESSERTS FROM DORIE'S BOOK OF DESSERTS
Montes Late Harvest GW/Riesling blend, 2000, Chile