Music Institute of Chicago hosted a dinner at the Four Seasons Hotel in Chicago.
Menu:
Baby Lettuces with chilled Spring Asparagus Yellow and Red Petit Tomatoes Salad
Shaved Parmesan-Regiano Cheese
Truffle Vinaigrette
Roasted Beef Tenderloin with Morel Mushroom and Cabernet Reduction. Wild Rice partnered with Crunchy Pine Nuts and Golden Apricots
Medley of Spring Vegetables
Trio of Desserts~
Banana and Caramel Crisp
Milk Chocolate Mousse and Dark Chocolate Ganache
Fresh Strawberry Tart with Vanilla Cream
and of course, Coffee and Tea.
Wines:
2008 Vin de Pays Des Cotes de Gascogne
Blanc harmonie Domaine de Pellehaut
Rouge Harmonie Domaine de Pellehaut
Salad
Trio of Desserts
The tables were adorned with very tall glass vases, all were cylinder in shape. Inside each of them were 2-3 gardenias that were attached to a slender leaf and they were held in place with a floral staright pin. Also on the tables were single flowers, maybe 3 total, spread around the table.
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