| Executive Chef, Rhapsody Restaurant at Symphony Center, Chicago |
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| Gastronomy |
| Wednesday, April 18, 2007 |
| 6:15 P.M. |
| Alliance Française enter at 54 West Chicago Avenue |
| AFC members: $50, non members: $60 |
| Chef Payne is a graduate of Le Cordon Bleu Culinary Academy in London and served under Eric DeBlonde at the Four Seasons Hotel also in London. Following his two year tenure, Doran embarked on a training tour of various five-star hotels and gastronomic restaurants throughout Europe. His ‘tournant’ included such prestigious establishments as Hôtel Le Royal in Luxembourg, Auberge des Saints Pères in France, The Four Seasons Hotel Berlin, among others. Additionally, he trained under the guidance of Michel Del Burgo, Chef de Cuisine at Taillevent, a three Michelin starred restaurant in
Paris.
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| Menu:
First Course:
Ahi Tuna Gravlax , Pineapple and Red Onion Relish, Peppered Grapefruit Cocktail
Main Course:
Grilled Pork Tenderloin, Orange Polenta Cake, Caramelized Guavas and Tamarind Gastrique
Dessert:
Kaffir Lime Red Fruit Minestrone with Fresh Basil and
Olive Oil Sorbet
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| Reservations are required for this event and space is limited. Please call (312) 337-1070 to reserve a space. Our chefs use our reservation numbers to better prepare for the demonstrations therefore any cancellation not made 48 hours prior will be subject to a $20 cancellation fee. No cancellations with refund will be approved the day of the event. |
| For reservation information call: Please call (312) 337-1070 for reservations |
Register for this event! |
