London Misher Public Relatons |
| Category:
Food
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| E-mail: |
| WWW: http:// |
| Phone: 312.338.0401 |
| Contact persone: Nicole Pagnano |
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Company description::
CHICAGO (December 17, 2003) – Chicago has four distinct seasons – Winter, Spring, Summer and Fall – each bursting with mother nature’s finest traditions. But at South Water Kitchen, Executive Chef Ricky Moore will celebrate 12 seasons of nature’s table and showcase seasonal foodstuffs monthly that inspire him to create contemporary, home cooked dishes. Throughout 2004, Chef Ricky will feature a special, four-course price fixed monthly menu highlighting the ingredients of that month’s “season.” Additionally, Chef Ricky will host four cooking classes on to feature “Moore” unique recipes based on seasonal influences. Featured twice in 2004, South Water Kitchen will include their extended family – loyal patrons – in on the seasonal recipe fun and will invite guests the opportunity to submit a favorite recipe that incorporates the featured month’s highlighted ingredients.
Showcasing a variation of Mother Nature’s bountiful creations, Chef Ricky has chosen seasonal ingredients that are in their prime throughout each month of 2004. A 6-month sampling includes:
1. January – Root Vegetables
2. February – Pot Roast, Pineapple and Vanilla
3. March – Duck, Cabbage and Potatoes
4. April – Goat cheese, Beets and Herbs
5. May – Peas, Asparagus and Morels
6. June – Zucchini and Squash
Chef Ricky’s monthly price fixed, 3-course menu will be a delectable celebration of that season’s featured ingredients. These all-American creations will include an arrangement of appetizer, soup or salad, main and desert course – all influenced by the select monthly ingredient combination.
It’s a new beginning in January and Chef Ricky’s menu incorporates the month’s freshest offerings. To start, guests will be treated to Creamy oyster soup Rockefeller style, watercress and Pernod, followed by his main dish of Baked sesame crusted salmon, fricassee of vegetables and cauliflower-ginger sauce and ending with a sweet course of Tropical fruit ambrosia cocktail with coconut sorbet. The menu is priced at $29 per person, $37 with wine pairing.
In today’s society we are finding that more people are enjoying their own kitchens. Chef Ricky is delighted to invite patrons into his kitchen to obtain interesting tips on how to create delicious seasonal fare in the comforts of their own homes. On the first Saturday of February, April, August and November, Chef Ricky will offer a cooking class to demonstrate intriguing techniques and unique ways to cook with that season’s featured food item. His cooking classes will afford guests the opportunity to interact with the food and chef as well as taste Mother Nature’s finest harvests. Additionally, the cooking class will include wine pairings with the tastings so guests can sample a full dinner experience. The cooking classes will be priced at $45 per person, $150 for all 4 classes.
Chef Ricky recognizes that some of the finest cooking isn’t always derived from a culinary expert and comes from family traditions, experiential cooking and sometimes even from fortunate mistakes. With that in mind, South Water Kitchen will host two cooking contests to invite guests to submit recipes in conjunction with that season’s featured ingredient. Guests will be asked to submit their recipes at least 30 days in advance to the start of the featured month and the winner will be judged on authenticity in the way they incorporate the featured ingredients from that month. The Grand Seasonal Celebration Prize will be a dinner party for 6 at South Water Kitchen with overnight accommodations at the Hotel Monaco as well as having the recipe featured on South Water Kitchen’s seasonal monthly menu.
Located at 225 North Wabash Avenue, at the intersection of South Water Place and Wacker Drive, South Water Kitchen offers the weekday businessperson an escape from their daily routine, the tired shopper a comfortable haven, the theater lover a timely, tasty treat and neighborhood residents a place to call their own. Breakfast, lunch and dinner are served daily, along with weekend brunch and private dining.
For all press inquiries, please contact Nicole Pagnano of London Misher Public Relations at (312) 338-0401 or via e-mail at nicole@londonmisherpr.com.
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