Chef's Chaine dinner narration.

Good Evening. On behalf of Union League Club President David Hanson and his wife, Nancy; Jonathan McCabe, general manager and his wife, Carole; along with the entire staff of the club, we welcome you to the historic Union League Club of Chicago for the March dinner of the Chaine des Rotisseurs. The club has just finished celebrating our 125 years of history and commitment to community and country, the club's motto. This evening, we want you to enjoy the passion that all the staff has for this great institution. If you know Mr. McCabe, you know that he carries two business cards--the serious one, Chief Operating Officer, "COO," and the other being the "Director of Fun," one card in which he is very proud to share with anyone he meets.

Jonathan and I had the great pleasure to know each other while we worked in Phoenix, AZ, and for the past 12-and-a-half-years to have worked together. I don't know how Jon's wife, Carole, or my wife, Susan, feel about this, but I guess we can consider this our second marriage. It comes with the business. We share our passion for fun at the club whenever we see the opportunity. Tonight, Yin and Yang--sorry I am not Japanese--Traditional / Avant-Garde, I don't think so. But, playing with food is my kind of evening. To create conversation, yes, I want that. To take menu items that have become standard everyday fare and make them different, yes, I want that. With all of this in mind, while you look at the menu, can you figure out what my direction might be?

The passed hors d'oeuvres for the reception were "bacon and eggs," smoked salmon caviar with a touch of Vermont maple syrup on an edible wheat crisp spoon. The lobster ceviche in a shot glass and a freshly shucked Kumamoto oyster opened flesh were served natural with its saltiness, stimulating your palate, followed by the sparkle of the champagne.

1st Course

It is called amuse-bouche or amuse-gueule, typically referring to a small one- or two-bite portion to tickle the taste buds. What a great way to describe the start of your evening of fun. Number one sushi grade tuna is sliced and served with a salad of ripe avocado, wasabi, soy sauce, cilantro, and ginger. This buttery goodness is complimented by a sesame seaweed salad.

2nd Course

When I say "chicken and dumplings," our mindset and vision takes us to a southern tradition of chicken, water, and vegetables simmered together, creating a very flavorful broth. The meat is removed from the bone and hand dumplings are then cooked in that broth. Now it is a "short rib" of chicken, cut from a natural chicken thigh served with truffled spatzel and a rich chicken broth.

3rd Course

Surf 'n' turf, American slang for an entree that includes both seafood and meat, such as lobster tail and a beef filet. The presentation before you brings together the richness of oven roasted American sturgeon from California, oxtail ragout, a brunoise of vegetables, and finished with a rich oxtail consomme.

4th Course

A long-standing Thursday tradition is the ULC Navy Bean Soup. After 12 years, the furor of comments have been laid to rest--"make it the old way," "take out the Southwest spices" If you want it the old way, we will give you a shaker of flour and you can finish it the way you want! Thank you, Mr. McCabe. Tonight we will provide you with a taste of the old and the new. The traditional soup simmering navy beans, vegetables, and tomatoes for you to taste in the demitasse cup and consomme of Navy Bean Soup with proscuitto. The traditional soup is made, twice clarified, and strained, giving you the beauty and clarity before you. Would a soup plate and spoon do it justice? I think not. But, the elegance of the wine glass--to swirl, sniff, and sip--takes the statement of elegance and TLC of this long-standing tradition to the next level.

5th Course

In 1997, the Chaine des Rotisseurs held their annual event here in Chicago. On one of the evenings the Union League Club was proud to host a Chaine-style dinner dance for 350 guests. The fried egg, no salt or pepper required, was unveiled to the group. An instant hit, lodge skillets were selling like hotcakes. Every time lane and Roger Tracey attend a national event, people always comment to them how much that course was enjoyed--a simple fried egg. Lemon sorbet for the white and mango sorbet for the yolk completes the palate cleanser.

6th Course

The mention of steak and potatoes brings a variety of images to the imagination. Again we have thought outside the box to take this simple terminology to a new meaning. Aged and roasted prime tenderloin of beef is cooked to a perfect doneness. It is accompanied by fingerling potatoes that are cooked, fork mashed, and blended with extra virgin olive oil. A rich red wine demiglace finishes the elegance of the entree.

7th Course

Ok, you have had your main course and have come to the realization that a cheese course could and should be next. Well, your intuition is right--but Spotted Cow? Yes, a cow's milk Romano cheese studded with black peppercorns from Wisconsin. Accompanied by hazelnut biscotti, lavender honey and balsamic glaze. Simplicity at its best.

8th Course

Chicago cheesecake. In May of 1976 I graduated from the Culinary Institute of America and I went to work at the Omni International Hotel in Atlanta, GA. The French Restaurant of the hotel stated it was staffed by former crewmembers of the S.S. France. Well, as a young commis, it was my responsibility to make the souffle--Grand Marnier and chocolate or harlequin (a little of both baked together). I mastered the art of the souffle during my few months in the restaurant, but being a young American amongst the tall hats of France, I knew my chance would come.

After two years I left Atlanta and went to New Orleans as a sous chef, working at the Royal Sonesta Hotel on Bourbon Street. There, under a great chef, friend, and mentor, Michel Marcais, I had my chance. Why do I have to make a souffle base; why this, why that? The idea was set in motion to use cream cheese as the base with the addition of egg yolks and sugar. It looked like a souffle base. Did it work? It did, but it also reminded me of something else--cheesecake.

Tonight, you are enjoying Chicago Cheesecake, a hot souffle that tastes very similar to a cheesecake, right out of the oven. Chicago is known for a very famous cheesecake, but for those of you in this room, a different cheesecake will come to mind.

9th Course

As a finale to this evening of thought of playing with your food, we present a chessboard of delightful samplings and a last stimulation for the evening. We hope that we accomplished what we set out to do at the start of this evening--to create conversation. We did, which actually was very easy, because we all have one thing in common: a love of great food.

On behalf of the staff and management of the Union League Club, we thank you.