and
Ember Grille
The Westin Chicago River North
320 North Dearborn Street
November 10, 2004
Join us in welcoming author Bruce Aidells, President of Aidells Sausage Company, to Chicago! Our luncheon, a salute to pork — the world's favorite meat — will be held in the gorgeous Ember Grille, which is surrounded by beautiful gardens. Preparing this spectacular luncheon is the renowned Chef Jean-Pierre Henry. Four outstanding wines will be served.
Our guest of honor, Bruce Aidells, like many cooks, followed a circuitous route to the world of food. "In the late '60s, while in grad school, I started cooking my way through the Time-Life series, Foods of the World." As a post-doctoral researcher living in London, Aidells began making sausages. The rest is history....
Bruce Aidells, America's leading meat expert, presents in his book a guide to pork's endless versatility with 160 international recipes, as well as cooking and shopping tips. This comprehensive collection contains everything cooks need to know about pork. Aidells's Complete Book of Pork is a matchless, all-in-one guide that will become a kitchen classic.
From Complete Book of Pork and
Chef Henry's Signature Dishes
RECEPTION
Crostini of Shrimp and Andouille Sausage
Mozzarella, Tomato & Basil Flatbread
Stilton, Roasted Pepper, Pecan & Frizzle Flatbread
Cakebread Sauvignon Blanc, Napa 2003
FIRST COURSE
Butternut Squash & Black Bean Soup
with Pork Confit and Cranberry Walnut Toast
Merryvale Chardonnay, Starmount, Napa 2002
SECOND COURSE
Fall Leaves with Roasted Pears, Maytag Blue Cheese,
Oven Roasted Tomatoes topped with Balsamic Vinaigrette
Merryvale Chardonnay, Starmount, Napa 2002
ENTRÉE
Green Olive Pork Tenderloin
Red and Green Cabbage Compote
Tomato Spazeli
Lemon Thyme Juice
Artesa Pinot Noir, Carneros 2001
DESSERT
Spiced Pumpkin Meringue with Apple Chips
Coffee and Tea Service
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