and
University Club of Chicago
76 E. Monroe

Book Signing, Lecture and Luncheon

Welcoming
Michael Batterberry, Editor-in-Chief and Publisher of Food Arts Magazine

Special thanks to Executive Chef Mark Baker, Director of Catering Lychelle Lawrenz
and the staff at the University Club of Chicago

The University Club of Chicago is delighted to welcome our new Executive Chef Mark Baker, who comes to us after 23 years of service with the Four Seasons Restaurant. Mark is humble, modest and unassuming - so say all those who have come into contact with him recently at the Club, and those who have been fortunate enough to have dined at the Four Seasons during his tenure. This quiet, unassuming nature is most unexpected in a chef whose restaurant received the prestigious 2002 AAA Five Diamond rating and has been recognized by Chicago Magazine, Conde Nast Traveler and Zagat's as one of the best American restaurants in Chicago.


Chef Baker's reputation has crossed continents, being the only chef selected to represent the United States at the 2nd St. Moritz Gourmet Festival in Switzerland, an honor bestowed on only nine master culinarians in the world each year. Mark is an extraordinary chef whose "loyalty, innovation and commitment to excellence are second to none," according to the Four Seasons management upon announcing his departure.


About On the Town in New York:

From Library Journal, February 15, 1974
"A delightfully nostalgic look at some of the notable eating and drinking establishments and their celebrated clientele," said LJ's reviewer of this volume, which takes readers on a tour of such sites as Brodie's, Delmonico's, McSorley's, the Waldorf Astoria, and the Plaza Hotel. With most of the text covering 1860 to 1970, this book "is a portrait of changing American tastes, habits, and behavior."

The New Yorker — November 1998
"A stylish new history of the city's favorite pastime, On the Town in New York puts the myth before the menu. Its authors, Michael and Ariane Batterberry, lard their assured, breezy, three century narrative with rich vignettes of famous feasters, from Washington Irving to Salvador Dali."

Reception
Illy coffee, tea cookies and Chef Baker's hors d'oeuvres

Lunch
White & Green Asparagus
With Spring Morels
Wairau River Wines, Sauvignon Blanc 2003

Alaskan Halibut Fillet with Fennel Pollen, Artichoke & Lobster Broth
Te Kairanga Vineyards, Pinot Noir 2002

Lime Bavarois with Peppered Pineapple

Fine selection of teas & illy coffee service
Nestlé Water Products to appropriately complement the meal

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