"Anyone cooking at home can discover the thrill and pleasure of tasting something made from the best seasonal ingredients grown in their own community." Stu Stein should know. The acclaimed chef and co-owner of The Peerless Restaurant in southern Oregon lives to revel in and cook from the splendid abundance from the farms, fields, streams, and oceans that dot his region. His menus change daily to reflect his culinary philosophy of "responsible seasonal cooking and eating." His food is fresh, seasonal, and full of vitality — playful and innovative dishes grounded in classic techniques. His goal is national: To take his (and Co-chef Mary Hind's) philosophy and his food out of the restaurant and into home kitchens, where it can flourish every day with local fruits, vegetables, fish and meats.
The Sustainable Kitchen brings home the thrill of tasting fine cuisine made from the best seasonal ingredients grown locally. Designed for people who want to make food choices that promote the economic, environmental and social health of their communities, this book gives seasonal cuisine new flair using recipes adapted for exciting home cooking. Its two talented chefs share their passion for the culinary arts and their regional focus that inspires home cooks everywhere to connect with local farmers and purveyors to obtain the freshest produce available. These connections encourage regional food supplies and a strong local economy, maintain community, foster earth stewardship, and protect the future of family farms.
A Chicago native and no stranger to opening high end restaurants, Chef Joe Rosetti has had an incredible culinary journey beginning at Walt Disney World in Orlando where he was part of the team that opened eight restaurants and resorts. He then came back to Chicago and was hired as opening Chef de Cuisine at Mrs. Park's Tavern. Shortly thereafter, Chef Rosetti joined the New York Restaurant Group of Smith & Wollensky as opening Corporate Executive Chef. Before joining the former Molive Restaurant team in the historic Whitehall Hotel, Chef Rosetti served as Executive Chef at Gioco, placing the burgeoning South Loop dining district on the map.
Opening October 1st, the food of Fornello-Mei (translating into beautiful, delicious flavors derived from the oven) will reflect his past cooking style coupled with his recent culinary trip to Italy where he immersed himself in Neo-Milanese cooking. Additionally, Chef Rosetti has been classically trained in Chinese cooking technique. Fornello-Mei boasts a beautiful wood burning pizza oven that Chef Rosetti will use to prepare very classic, traditional thin-crust pizzas for both restaurant dining and take-out.
Price is $49.00 per person for ChicaGourmets! members, or $59.00 for non-members, inclusive of tax and gratuity.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by October 4th, 2004. No refunds after October 4th, 2004.
We urge you to reserve today. Most ChicaGourmets! events sell out before the deadline.
Reserve your place now. Contact ChicaGourmets! at
or by mail at
ChicaGourmets!, Mail Boxes Etc. PMB 347, 47 W. Division St, Chicago, IL
Farmers' Market Menu
Our menu comes as a surprise, thanks to Chef Stu Stein of Peerless Restaurant and Chef Joe Rosetti of Fornello-Mei. They will forage the local markets and farms for the freshest ingredients for our luncheon and will present us with an incredible, four-course seasonal lunch. Complementary wines from the Robert Mondavi Winery will be served during the reception and paired with the menu.
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Page updated 9/5/04.