Monday, April 16, 2012
20 East Chestnut
Dress Code: Business Attire with Decorations
Chicago Chaîne Member Chef Rôtisseur Greg Biggers, Executive Chef Sofitel Water Tower, has been invited to craft a menu and prepare it at the James Beard House at the end of April. This is a wonderful honor for a chef and an experience like no other.
Chef Biggers would like to prepare and serve this menu to us - the very first diners and fellow Chaine members - to preview what he will be delivering in New York . This is an exciting dining opportunity for us all. An elegantly delicious menu has been crafted reflecting the philosophy and new thinking of dining with excellence in today’s world. Each course will be unique and representative of Greg’s eclectic and modern French style. Pastry Chef Patrick Fahy brings his high talents to the Sofitel team and their combined experience includes stints at Tru, McCrady’s and the French Laundry.
Maître Hôtelier Nicolas Pesty, Sofitel Water Tower General Manager, is extremely enthusiastic for us to return to Sofitel and to discover Chef Biggers’ 2012 James Beard House menu and to introduce his culinary team to our chapter.
The private dining room “CIGALE “, located right off the Lobby, has been exclusively secured for our Chaine evening together. This is an intimate space and there will be 45 places available.