ChicaGourmets!
Halloween Party
at
The Tavern Club
333 North Michigan Avenue, 25th Floor
Chicago, Illinois
www.thetavernclub.com
Saturday, October 30, 2004
Cash bar all night
Champagne Reception — 6:30 PM
Dinner — 7:30 PM
Parking Available at 111 E. Wacker Dr. (System Parking)
We encourage all guests to come in costume!
Valuable prize for most creative costume!
ChicaGourmets! Event Chairs:
Karen Kammer, Tavern Club Member
Maureen O'Brien & Lynda Corn
(312) 255-3303
Please plan to celebrate Halloween with ChicaGourmets! at the prestigious Tavern Club. This members-only venue offers a stunning view of Chicago's skyline. The club has operated continuously since 1928 from the 333 N. Michigan Avenue penthouse, the last major design project of world-famous architects Holabird and Root. The structure is an art deco masterpiece reflecting the modern aesthetic of its kind. The "Tav" was founded to encourage the arts, intellectual recreation and a good-humored interest in life! Over the years, its members have included people at the center of the city's cultural and business affairs, such as Carl Sandburg, Helen Hayes, Frank Lloyd Wright, William Wrigley and Chicago's own late Mayor Richard J. Daley.
Chef Michele Baumann, graduate of the CHIC Culinary Institute, has created a fabulous menu for our 2nd Annual Halloween Party.
Price is $89.00 per person for ChicaGourmets! members or Tavern Club members, or $99.00 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 27th, 2004. No refunds after October 27th, 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
Menu
Appetizer
Assorted Hors d'Oeuvres
Liver Pate on Cornbread Chips
Butternut Bacon Stuffed Dates
Smoked Salmon & Quail Egg Canapé
Orange Bourbon Pork Apple Chips
Salad
Mixed Greens with Brie Cheese, Betts
and Herb Roasted Pumpkin Seeds in a
Walnut Sherry Vinaigrette
Entrée
Combo Plate
Filet Mignon with Demi Glace Sauce
and
Char with Orange Scallion Sauce
Au Gratin Potatoes
Baby Carrots, Baby Squash and Baby Zuccini
Dessert
Chocolate Pumpkin Pot de Crème
Wine
Wine will be paired with entrées