The Signature Room at the 95th®
875 N. Michigan Ave.
Chicago, IL 60611
Phone: 312.787.9596
E-Mail
Chef Bio's
Tony de Luca
An acknowledged architect of Niagara cuisine, Tony de Luca offers his vision of contemporary wine country dining at Restaurant Tony de Luca, located in Niagara-on-the Lake's historic Oban Inn. De Luca's Cheese Market and Deli on Hwy 55 provides an extensive selection of cheeses and gourmet foods, as well as wine country sandwiches and picnics to go. Chef de Luca's newest creation is The Old Winery Restaurant, a dining room and patio featuring casual Mediterranean fare. For more information about Chef de Luca's restaurants or to order his cookbook, Recipes from Wine Country, visit tonydeluca.ca.
Jason Parson
Since Chef Jason Parsons' arrival at Peller Estates Winery Restaurant, it has gained recognition as the leading dining destination in Niagara-on-the-Lake, Canada's premier Wine Region. The restaurant has been awarded a 4 diamond rating and 3 ½ stars in Toronto Life magazine, as well as being recognized with Zagat's highest rating for food. The winery was delighted to recently receive the prestigious honor of being awarded Canada's Winery of the Year by the International Wine and Spirit Competition sponsored by the Rothschild family in London. Jason brings over twenty years of culinary experience to the Peller Estates Winery kitchen that he has gathered from some of the world's most renowned restaurants. Rounding out his experience are stages with renowned chefs Charlie Trotter in Chicago and Albert Roux in Amsterdam.
Peter Blakeman
Peter graduated from college as a Culinary Apprentice in 1980 and was awarded the Top Apprentice in Canada scholarship by the Canadian Federation of Chefs de Cuisine (CFCC). He was a member of the 1980 Junior Culinary Olympic team in Frankfurt, Germany, and in 1987 earned his National Chef Certification from the CFCC. He has worked at many fine establishments including: The Granite Club, Bristol Place, King Edward hotels, Le Provinçal. Peter started teaching in Toronto at George Brown College in 1986 and moved to Niagara College in 2003 to research viticulture and agritourism, and is currently the Hospitality and Tourism divisional Academic Chair. Awards include the 2001 Canadian Food Service Executives Association Champion of Education and Training Award and the George Brown College Board of Governors Award of Excellence for Outstanding Service To The College Community. He is currently the convivium leader and founding member of the Niagara Slow Food organization.
Jason Bangerter
Jason began his culinary career in Toronto, Canada at George Brown College Chef School, followed by a three-year apprenticeship at Le Royal Meridian King Edward Hotel. Under the direction of Chef John Higgins, Jason's drive for gastronomic excellence flourished, earning him a much-sought-after position assisting Chef Higgins, captain with Culinary Team Canada, as well as a short stint at Paris' Hotel Le Meridian Montparnasse. Jason is currently the only Toronto chef offering tasting menus at both lunch and dinner. In November 2006 he traveled to James Beard House in NYC to assist Chef Anthony Walsh in his presentation of Canadian cuisine. Also in spring 2007, He was awarded the "Top Chef" Award in the Nine of Dine competition, as selected by a panel of distinguished Toronto food journalists. In his recent review, James Chatto of Toronto Life Magazine describes Jason's cuisine as "mod French, beautifully finessed with an unusually deft touch where every detail is caressed".
Alan Williams
Chef Alan Williams found his love for cooking in his hometown of Pictou, Nova Scotia. He was formally trained at Prince Edward Island's Holland College, an affiliate of the Culinary Institute of Canada. After completing his apprenticeship he traveled to Vancouver where he tested his culinary prowess at Café Il Nido and Century Grill. A Sous Chef position at Seasons in Thyme Restaurant in Summerside brought him back to Prince Edward Island, where he also serves at the Culinary Institute of Canada as a Chef Instructor. An active member of the Research Chefs Association, Alan is also currently President of the P.E.I. Chapter of the Canadian Federation of Chefs and Cooks. In addition to training Canada's up-and-coming culinarians, Chef Alan consults food manufactures on product design, food chemistry and product marketing.
Moose vs. Mousse
Please join us for an extravagant seven course
dinner at The Signature Room at the 95th as
Canada’s Top Chefs prove there is more than moose
and maple syrup to contemporary Canadian cuisine.
Featuring the cuisine of
Chef Patrick Sheerin, The Signature Room at the 95th
Chef Tony de Luca, Restaurant Tony de Luca
Chef Jason Parsons, Peller Estates Winery
Chef J.J. Bangerter, Auberge du Pommier
Chef Allan Williams, The Culinary Institute of Canada Chef Peter Blakeman, Niagara Culinary Institute
Wednesday, August 15, 2007
6:00 Reception
6:30 Dinner
175.00 Per Person
The Signature Room at the 95th
John Hancock Center
Chicago
Click here to download a printable PDF and please click here to download your response card.
Chef Exchange 2007
Canadian Wine Dinner Menu
August 15, 2007
White Gazpacho with Smoked Prince Edward Island Mussels
Executive Chef Allan Williams
Cured Fluke and Poached Lobster
citrus cured fluke and cold poached lobster with grapefruit gelée,
cucumber, coriander and citrus vinaigrette
Executive Chef Jason Bangerter
Diver Scallop 'Benedict'
Aged Cheddar Scone, Duck Prosciutto
Vidal Icewine Hollandaise
Executive Chef Jason Parsons
Maple Glazed Salmon
Dauphine potato croquettes, morels and garlic scape cheddar cheese
Executive Chef Peter Blakeman
Ballantine of Rabbit
Braised Cippolini onions and Frisee with Pommery Mustard
Executive Chef Tony de Luca
Slow Roasted Loin of Canadian Bison
Morroccan olive tapenade and Chinese broccoli with cherry jus
Executive Chef Patrick Sheerin
Quebec Crottin
Fresh goat's milk cheese with roasted fig and red beet chutney
Executive Chef Patrick Sheerin
Crispy Crepe
Poached apricots and Canadian maple syrup
Executive Pastry Chef David Schuminsky
Space is limited for this one-of-a-kind event.
Please RSVP by August 6, 2007
by Phone: 312-280-0472
or email: rlr@signatureroom.com