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Time: August 15, 2009 from 4pm to 6pm
Location: Espresso Thy Art
Street: 4019 N. Damen Ave
City/Town: Chicago, IL
Website or Map: http://www.chicagobuffets.c...
Phone: 773.248.1935
Event Type: julia, child's, birthday, party
Organized By: Todor Krecu
Latest Activity: Oct 8
Julia Child's Birthday Party
Saturday August 15, 2009 from 4pm to 6pm
Espresso Thy Art
4019 N. Damen Ave
Chicago, IL 60618
773.248.1935
Price: $35.00 per person
RSVP: http://www.chicagobuffets.com/julia-child-birthday-party.html
We will be celebrating the birthday of Julia Child, a culinary queen, who was born on August 15, 1912. She introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs, notably The French Chef which premiered in 1963 and showcased her one-of-a-kind persona. Her most famous work is the 1961 cookbook Mastering the Art of French Cooking.
We will feast on baguette, butter, brie, crossiant, butter, foie gras, crepes, and butter. Other delicacies such as Boeuf Bourguignon or Beef Bourguignon will be served as well including more butter. You may bring your own wine to the event and we will serve coffee and tea. Chef Marissa will demonstrate how to make the perfect crepe and we will have a contest to see who can make the best crepe at the event.
The main dish of the evening will be Boeuf Bourguignon and prepared by Chef Marissa. Boeuf Bourguignon or Beef Bourguignon is one of the first dishes Julia Child made on her PBS show The French Chef.
Beef Bourguignon is a well-known, traditional French recipe. It is essentially a stew prepared with beef braised in red wine (preferably an assertive wine such as Burgundy because bourguignon means "of Burgundy", hence the literal translation is beef burgundy) and beef broth, generally flavoured with garlic, onions, carrots, and a bouquet garni, and garnished with pearl onions and mushrooms. Bacon cut into small cubes is used to produce the initial cooking fat and added to the dish at the end. Beef Bourguignon is one of many examples of older recipes being slowly refined into haute cuisine. Over time, the dish became a standard of French cuisine.
We will also have a drawing for these books:
Julie and Julia: My Year of Cooking Dangerously
My Life in France by Julia Child and Alex Prud'Homme
RSVP: http://www.chicagobuffets.com/julia-child-birthday-party.html
January 11, 2010 at 9am to January 13, 2010 at 9pm – San Diego
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