Celebrate Mother's Day at Vie
Celebrate Mother's Day at Vie with a three course dinner with paired wines (optional). Limited reservations available, please call 708-246-2082.
FIRST
prairie fruits farm fresh chevre gnocchi, sweet peas,
la quercia prosciutto, local radishes
NV Francois Pinon, Vouvray, Brut, Loire, France
or
beignet of house made smoked rushing waters trout,
wood-grilled asparagus, dill, pickled carrots, organic crème fraiche
NV Francois Pinon, Vouvray, Brut, Loire, France
or
poached farm fresh egg, slagel farm country ham, arugula,
roasted local spring onions and local ramp vinaigrette
NV Francois Pinon, Vouvray, Brut, Loire, France
SECOND
pan-roasted walleye pike, local spinach, hush puppies,
lemon aioli, preserved lemon vinaigrette
06 Te Tera, Sauvignon Blanc, Martinborough Vineyard,
New Zealand
or
wood-grilled gunthorp farm chicken breast, yukon gold potato puree,wilted city farm tatsoi, morels, jus de poulet
05 Jacques Girardin, Vieilles Vignes, Bourgogne, France
or
marinated and wood-grilled painted hill strip steak, wisconsin cheddar toast,baby turnips, spring garlic,
local lettuces and herb vinaigrette
03 Château Caronne Ste Gemme, Haut Médoc
To Finish
warm local rhubarb cobbler, buttermilk biscuit,
organic crème fraiche ice cream
05 Moncalvina, Moscato d’Asti
or
almond butter cake, local honey mousse, tuile
04 Domaine de Durban, Muscat de Beaumes-de-Venise
or
molten chocolate cake, vanilla ice cream, cocoa nib tuile
Kopke, Porto, 20 Years
coffee and mignardides
CHILDREN’S MENU
(10 and under, please)
First
paternoster farm citrus, fresh mint
Second
house made honey wheat grilled cheese
or
gunthorp farm chicken fingers
(all entrees served with peas and potatoes)
To Finish
vie sundae: tahitian vanilla ice cream, chocolate sauce,
whipped cream and nuts
$60.00 Adults, $75.00 with wine pairings,
$15.00 children 10 and under
North Shore Dinner
Come join us for dinner on Thursday May 29, 2008, 6:30 pm as Chef Virant teams up with North Shore Distillery to provide a spirited menu with matching cocktails. North Shore Distillery is the first and only artisnal distillery in IL producing local gin and vodka in Lake Bluff.
$110 per person, not including tax or gratuity.
Call 708-246-2082 for reservations.
Calera Wine Dinner
Reserve your table and meet the Winemakers from Calera, producers of Chardonnay and Pinot Noir on Tuesday June 3, 2008 6:30 pm. Enjoy a tasting menu with paired wines, $150.00 per person, not including tax or gratuity.
Two Brothers Beer Dinner
Enjoy a tasting menu paired with Beer from Two Brothers Brewery in Warrenville IL. Tuesday June 10, 2008.
$110.00 per person, not including tax or gratuity.
New Italian Hospitality
Cooking Classes
with Sous Chef Nathan Sears
Come join Sous Chef Nathan Sears as he teaches Italian-style hospitality. The lunches will be based on regional specialties and include demonstrations on handmade pastas and fresh sausages. Special ingredients will also be provided for an authentic experience. When the prep work is complete, we will assemble the dishes and sit down for a family-style Italian feast.
$80 per class. Classes start at 10:00 am.
Tuscany February 20th
Tuscan cooking is balanced and rustic. The food is no fuss and often as straightforward as a simple cut of meat with olive oil and fragrant rosemary or wild fennel. We will explore the Tuscan’s well-known love for both beans and bread through traditional dishes, often served simply and with many accompaniments.
Piemonte March 26th
Piemonte cooking has some refinement due to the influence of neighboring France. The cuisine is rich in game and garlic, these ingredients mixed with rice and cheese is the basis for much of Piemontese cuisine. Piemonte is roughly translated to “land at the foot of the mountains,” which shows in the hearty comforting cooking style that will be demonstrated in this class.
Rome April 16th
Rome has a very rich history. From ancient Rome to the Vatican, many important visitors have brought their influences to this region’s cooking. The food relies on a history of simple meals that came from the inns that hosted these guests. Much of Roman cooking is based on off-cuts that get used in creative and delicious ways. We will explore this and Rome’s love of pork in this class.
Veneto May 7th
When one thinks of Veneto, it’s hard not to think of Venice. The city and the region, though, are different. The rest of the area is devoted to outstanding produce and shies away from the seafood that reigns in Venice. Risotto and beans are common in both, but prepared differently. Venice has lighter cooking and more seafood, while the rest of Veneto uses the prized Treviso radicchio and popular sausages from the area. We will explore both the light seafood-based dishes and the heavier meat-based dishes from the rest of the region.
Emilia-Romagna May 28th
Emilia-Romagna is in my mind, king. This region houses makers of fine aged cheeses, aged salami, and of course prosciutto. This region actually consists of two smaller regions: Emilia, (typically flatlands), and Romagna (characterized by mountains). Due to this fact the food ranges greatly and offers something for everyone. From simple pastas to tangy game, it is all served here and will explore this broad range in class.
Sardinia June 18th
Sardinia is truly a land of vast culinary range. The natural terrain allows for a great variety of food on the island. A fondness for country-style cuisine shows through in the isolated islands, a cuisine that has not changed drastically in a thousand years.
Puglia July 16th
In Puglia there is a fondness for onions and garlic. It is Italy’s main area for growing durum flour, so pasta is a definite mealtime staple. It is also Italy’s largest olive oil producer, producing spicy and acidic oils. Puglians are happy with either seafood or meat, prepared simply, and this will be demonstrated in this class.
Cooking Classes
with Executive Chef Paul Virant
Chef Paul Virant is pleased to announce the dates for the winter and spring of 2008 cooking class schedule at Vie Restaurant. Classes begin at 9:45 am and end by 1:30 pm.
The class format is hands on with a lot of personal interaction with the chef. A luncheon menu will be prepared during the session and each class will conclude with the menu being served with wine pairings specifically chosen by the chef. Chef Virant will dine with the class.
To sign up, please call the restaurant at 708-246-2082.
Cooking Class Schedule: Winter and Spring
February 11th: Valentine’s
Learn how to make an elegant meal for that special someone. Join Chef Virant and learn how to make a romantic meal for two using fresh seasonal ingredients.
$120 per person includes hands on class, full three course meal with the chef and wine pairings.
March 10th: Easter
Entertain family and friends for Easter with new and fresh ideas on traditional favorites taught by Chef Virant.
$115 per person includes hands on class, full three course meal with the chef and wine pairings.
April 14th & 21st: Gnocchi
Learn how to make Chef Virant’s most popular dish. Join the Chef in the kitchen as he shares his secret of making his house made gnocchi.
$115 per person includes hands on class, full three course meal with the chef and wine pairings.
May 5th: Springtime
Capture flavors of springtime in new and creative dishes using fresh and seasonal ingredients including morel mushrooms found in the springtime.
$125 per person includes hands on class, full three course meal with the chef and wine pairings.
June 9th: Grilling
Join Chef Virant as he shares his grilling techniques and recipes and get ready for summertime. This class makes a great Father’s Day gift!
$125 per person includes hands on class, full three course meal with the chef and wine pairings.
July 21st: Summer Desserts
Wonderful summer desserts are taught by Chef Virant and Pastry Chef Todd Feitl.
$115 per person includes hands on class, full three course meal with the chefs and wine pairings.
