Category: Chicago Chapter News

The holiday season began deliciously for the 16 Dames who attended the Holiday Brunch at David Burke’s Primehouse on Saturday, December 3. Festive brunch cocktails were followed by two special treats from the chef – warm mini banana muffins and a colorful assortment of fresh berries.

The brunch menu offered a variety of tempting entrees, including a collection of bento boxes with clever names such as “The Griddler” (Raisin Bread French Toast, Blueberry Pancakes, Crepe Filled with Stewed Fruit, Breakfast Sausage and warm maple syrup for dipping). Other brunch boxes focused on eggs, beef and seafood, each prepared several different ways with accompaniments.

Following many cups of coffee and wonderful conversation, everyone departed into the city to start holiday shopping. Even the weather cooperated as the earlier rain stopped and skies began to clear.

submitted by Dame Veronica Hastings

Chicago Dames and guests who attended the Scotch! It’s Great With Dinner member event on Oct. 4 were treated to both a seminar and delicious meal with courses selected by Chef Glen Slauterbeck of the newly refurbished Glenview House to complement different scotches from three of Scotland’s most renowned distilleries: The Famous Grouse, Highland Park, and The Macallan.

The evening began with a Ginger Grouse cocktail (recipe below). Dame Steph Ridgway, Midwest Ambassador for The Edrington Group’s whisky portfolio, then led the group through a tasting and seminar. During the seminar, guests learned that while Scotch is a whisky, all whisky is not Scotch. In order to be called Scotch, it must come from Scotland. There also are two types of Scotch: Single Malt Scotch in which the malt is grown and produced by one distiller; and Blended Scotch which is a whisky blended from whisky of different growers. Blends frequently are of a high caliber as their pedigree can be distillers such as Highland Park and Macallan. An example is the Black Grouse that was tasted.

The evening ended with a special demonstration of the icesphere. The icesphere is a large dense sphere of ice, between the size of a golf ball and a tennis ball that melts slowly to impart the perfect amount of water and chill needed for a fine Scotch. Macallan invented the copper icesphere-maker used to create this dense ball of ice. To demonstrate it, the final Scotch tasted, the Macallan Sherry Oak 18-Year-Old was served over the icesphere. Drinking the 18 yr. old over the sphere was sublime!

Recipe For Ginger Grouse Cocktail – 
Blend 1 and 1/2 ounces Famous Grouse Scotch with the juice of 1 to 2 limes, to taste. Pour over ice in a rocks glass. Fill glass with ginger ale and enjoy!

Menu and Pairings
First Course
Smoked Rabbit Risotto with roasted root vegetables, pumpkin seeds, aged Balsamic
Macallan 15

Second Course
Smoked Amish Chicken breast and thigh, mole, guajillo
Black Grouse

Third Course
Grilled Tenderloin of Bison, celeriac puree, macerated figs, Concord grape
Highland Park 12

Fourth Course
Roasted Banana Bread Pudding
Macallan 18

submitted by Dame Suzanne Florek

When Nancy Brussat requested the presence of the past presidents of the Chicago Les Dames d’Escoffier to discuss nominations for the Dame of Distinction Award,  it was a unanimous discussion; Joan Reardon! It was a special moment at Shaw’s Crab House, we only celebrate Joan with oysters, when we regrouped and told her she had been nominated for the award.

Joan is an amazing author who has graced our group.  When I was president I mentioned to her that I thought we really needed a newsletter and she offered to take it over with unmatched enthusiasm.  Ever since that conversation she has been the collective voice of our chapter in print.  She is gracious in her opinions and conversations.  Her knack for uncovering ideas is evident as she softly motivates and encourages new thought through her questions. Continue reading “Joan Reardon, a Dame of Distinction” →