and
The Melting Pot Chicago
609 N. Dearborn, Chicago
Celebrating Chocolate!

With Special Guest Author
Lisa Yockelson
Introducing her latest book
ChocolateChocolate

Wednesday, September 28, 2005

Lisa Yockelson is a baking journalist whose recipes, articles, and essays have appeared in publications such as The Boston Globe, The Washington Post, Gastronomica: The Journal of Food and Culture, Chocolatier, Pastry Art & Design, Woman's Day, Family Circle and Cook's Illustrated. Her Gastronomica article "Brownies: A Memoir" was included in Best Food Writing 2002. Yockelson is the author of Baking by Flavor, which won the Best Baking Book of 2002 award from the IACP.

ChocolateChocolate indulges the chocolate-obsessed baker with 212 chocolate-filled recipes and 155 mouth-watering color photos. Theme-based chapters are arranged by development and style of the recipe to reflect the author's approach to baking, and include Back-to-Basics Chocolate Cakes. In addition introductory chapters make this book a timeless reference, with advice on maximizing chocolate flavor, working with a range of basic and premium ingredients, and predicting how chocolate will interact with other baking ingredients.

The Melting Pot Chicago is the perfect venue for this very special ChicaGourmets! event. It was voted the 2005 Best New restaurant of the Year by the prestigious River North Association and abounds in all the comfortable amenities and high quality food fine diners come to expect from an award winning restaurant. Specializing in quality wines The Melting Pot boasts a selection of over 150 fine wines and the owner, Erv Emery III, is a recognized wine expert. In addition The Melting Pot Chicago is custom designed with a wine tasting room, a glass enclosed bar and game room, a "Lovers Lane" of small tables over-looking the main restaurant and media rooms for events and small conferences. Come and join us!

Hosts: Jerry Packer and Velva Lee Heraty
Special thanks to: Erv Emery III, Owner, The Melting Pot
Chris Mars, Manager
On arrival

Complimentary Chocolate Martini
and Melting Pot Goodies Bag
Courtesy of The Melting Pot Chicago

Paired with Wines

First Course
Wisconsin Trio Cheese Fondue with Vegetables, Granny Smith Apples and Fresh Baked Bread for dipping

Second Course
California Salad of Mesclun Baby Greens with Gorgonzola, Walnuts and
our Homemade Raspberry Walnut Vinaigrette.

Third Course
Salmon Filet, Chicken Breast, Teriyaki Sirloin, Black Tiger Shrimp and Beef Tenderloin prepared in both our Bourguignonne or Coq Au Vin
Cooking Styles with an array of vegetables and sauces for dipping.

Fourth Course
Three Chocolate Fountains and Flaming Turtle Milk Chocolate Fondue and our
Yin & Yang Dark/White Chocolate Fondue served with Lisa's delectable ChocolateChocolate select recipes.

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