and
Glory
1952 North Damen, Chicago
Invite you to

Book Signing, Discussion and New England Style Luncheon
 With

Jeremy Jackson, Author, The Cornbread Book,
and
Sharon Cohen, Chef-Owner of Glory
June 14, 2003
ChicaGourmets! Hosts:
Ted Smart, Tony Fuscone and Don Newcomb

New England native Sharon Cohen recently opened Glory as an ode to New England cuisine, the first of its kind in Chicago. She learned her considerable skills at Boston's famed Rialto, working with Chef Jody Adams.

Glory is a two-story restaurant located in a historic bungalow. Our party will be in the private upstairs where blond-wood chairs and blond oak floors add to the airy brightness of the cobalt blue and khaki-accented room.

Entertaining, informative, and above all, passionate, The Cornbread Book is cornbread served up with humor, authority, and a whole lot of butter. You'll fall in love with making and eating America's favorite crumbly yellow treat. And with Jeremy Jackson. It is with The Cornbread Book that Jeremy hopes to achieve these four goals: 1. to make cornbread one word; 2. to make cornbread the official bread of the United States (complete with a cornbread-flavored postage stamp); 3. to find a wife; and 4. to expand our concept of what cornbread is and what cornbread can do.

Price is $35 for ChicaGourmets! members, $45 for non-members. Seating is limited to 30, so reserve early.

CHEF SHARON COHEN'S MENU
paired with wines

Passed Appetizers

jonnycakes* with smoked salmon
crème fraîche, capers and red onion

jonnycakes* with applewood smoked bacon
and maytag blue cheese

Maine Meal
served family style at each table

baby lettuces and roasted beets with maple vinaigrette

tilapia with velvet spoonbread**
sautéed "fresh from the market" vegetables and toasted walnuts

chapeau rolls

Dessert

crinkle-top sugar cookies
strawberry crisp with vanilla ice cream

*Jonnycake is said to be the pancake's precursor and dates back to the early 1700s. It’s a rather flat griddlecake made of cornmeal, salt and either boiling water or cold milk. Eggs, oil or melted butter and leavening (such as baking powder) are also often added. Some renditions are oven-baked, more like traditional cornbread.
**Spoonbread is a puddinglike bread usually based on cornmeal and baked in a casserole dish. It is usually served as a side dish and, in fact, is soft enough that it must be eaten with a spoon or fork.
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