First CEC Meeting of the new year- at our New President’s Family’s Restaurant, MONASTERO”s
Tonight marked the first Catering Executives Club of America’s first meeting of the season for it’s Chicago Group. How fitting that it was at our new President Joe Monastero’s Restaurant. I have gotten to know Joe over the years as one of the other Male Wedding Consultants here in Chicago. I don’t know if he is still doing that, now that he is working at Kendall College and is Executive Chef of the restaurant. He is a real genuine guy, and I’ve enjoyed getting to know him thru networking, but mainly thru this group.
Dinner was amazing. A Seven course meal based on foods/ingredients from Sicily.
The Menu and wine pairings tonight were:
Baked Caciocavallo Stuffed Figs with Pomgranate Port Reduction, served with 2009 Feudo Arancio Stemmari Gillo, Sicilia
Pumpkin Filled Ravioli with Wild Boar Sausage, Burnt Butter Sage Sauce, Parmigano Reggiano served with 2008 Feudo Arancio Stemmari Pinot Noir, Sicilia
Cracked Pepper Blend Encrusted Wild Alaskan Coho Salmon with arugula, Shaved Fennel, Fire roasted corn and red pepper, lemon EVOO Vinaigrette, white Truffle oil Drizzle, served with 2008 Feudo Arancio Stemmari Chardonnay, Sicilia
Watermelon Sorbet w/ spring of mint
Grilled Marinated Rib Eye Steak alla Sicliana, shaved Prosciutto, diced eggplant, fritella of artichoke, fava , peas, wild fennel, pancetta, ricotta salata, with 2008 Feudo Arancio Stmmari Ner D’Avola, Sicilia
Formaggio– The Cheese course was NOT Sicilian, but was all local Midwest Cheeses. These were explained to us by Brian Wilson of Kendall College.
(CEC does try to have an element of education at most meetings).
Pleasant Ridge Reserve, Hidden Springs Feta, Old Kentucky Tomme, with toasted almonds, fig preserve, and artisan Baguettes. Served with 2008 Feudo Arancio Stemmari Cabernet Sauvignon, Sicilia
Torta di Crema Cappuccino — Giandutal Frangelico Ganache, chopped toasted Hazelnuts, served with 2007 Donna Fugata Ben Rye’ Passito di Pantelleria, Sicilia
The meal was fabulous Favs for me, was the dessert and first course, and fav wine was the Pinot.
Another awesome CEC dinner. I learn some great things to incorporate into my clients menu planning by being a member of this group.