ChicaGourmets!
invite you to a
Tour de Force Dinner
Devoted to Outstanding Oregon Wines
with
Guest of Honor
Sherman Kaplan
Celebrating 35 Years as a Broadcaster with WBBM-AM
Saturday, October 23, 2004
6:30 PM
Bank Lane Bistro
670 North Bank Lane, Lake Forest
847-234-8802
www.thesouthgategroup.com
This contemporary, intimate French/American bistro (Larry Ross, owner) showcases ever-changing, seasonal menus. It sports a wood-burning oven and a European hearth oven for fresh baked breads. Located on the second floor, Bank Lane Bistro provides low lighting, French yellow walls and traditional black-and-white tiled bistro floor. Large windows look out onto Lake Forest's historic Market Square from the cozy, welcoming ambiance.
The kitchen is guided by Executive Chef John des Rosiers, a graduate of the Culinary Institute of America in Hyde Park, New York, and a ten-year veteran of Gabriel's Restaurant, a North Shore fine dining fixture. This truly will be a dinner to remember. You'll be hearing a great deal in the future about this brilliant young chef.
Sherman Kaplan has reviewed restaurants for 33 years and is the Restaurant Critic for North Shore Magazine. Among his many awards, the one which brings him the most pride is a nomination for Best Radio Food Program from the James Beard Foundation.
Price is $110.00 per person for ChicaGourmets! members or $120.00 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 18th, 2004. No refunds after October 18th, 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
Tour de Force Menu
First Course
perfect heirloom tomatoes, two oils, 25-year balsamic, sel gris
King Estate pinot gris, Reserve 2002
Second Course
diver scallop "ravioli" filled with Ahi tuna & black truffle tartare,
Osetra caviar, homemade tosa soy
Patricia Green sauvignon blanc 2002
Third Course
porcini mushroom crusted Fijian sea bass,
chanterelle mushrooms, parsley coulis, crème fraīche
Shea Wine Cellars pinot noir, Pommard Clones 2002
Fourth Course
veal sweetbreads, veal cheek, "red beans & rice," haricot verts
Bethel Heights pinot noir, Southeast Block 2001
Fifth Course
La Belle foie gras, French toast, black mission figs,
d'anjou pears, maple syrup "ice"
Patricia Green pinot noir, Shea vineyard 2002
Sixth Course
#1 world champion Rogue River Blue cheese,
Oregon pears, black walnuts
Penner Ash pinot noir, Seven Springs vineyard 2002
Seventh Course
peaches and cream
King Estate, Vin Glace, 2002