233 South Wacker Drive
Chicago, IL 60606
May 20, 2010
$150 per person inclusive
Visa Signature Price:
$130 per person inclusive
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HOST VENUE - Metropolitan Club
The Metropolitan Club of Chicago is a most distinguished private business Club where Members may meet their friends and entertain their guests in comfortable surroundings while enjoying the finest food, libations and personal service. By direction of the Board of Governors, Membership in The Metropolitan Club is by invitation only. All Club facilities are for the use of Members, their families and guests. To insure the perpetuation of a distinguished Membership, invitees must be nominated by a Member.
In 1974, Mr. Arthur M. Wood, former Sears Roebuck & Co Board Chairman, championed not only the development of the Sears Tower, but the establishment of the tower’s fine private Club, The Metropolitan Club. Since that time, the West Loop has flourished and the Metropolitan Club has become known as "the" place to conduct business, meet Chicago’s Who’s Who and has developed a reputation as Chicago’s finest Business Club. The Club continues to be known for these things and is cele- brating its 35th year of serving the Chicago community. Understanding that the executives of today are vastly different from decades past, the Club provides the Members of today with the atmosphere, amenities and personalized service they seek. We encourage you to join in the celebration ... visit the Metropolitan Club and discover an extraordinary Member experience.
Located on the 66th and 67th floors of the Willis Tower, The Metropolitan Club of Chicago is a private city Club used primarily for business entertaining. The Club also encourages professional and social networking through a variety of special events and Club Committees.
CELEBRITY CHEF - Marcus Samuelsson
RESTAURANT - C-House, Chicago; Aquavit, New York City
Executive Chef Gene Briggs has created a multi-cultural menu that features dishes from Spain, France, Greece, Sicily, Italy, and Morocco. With more than 25 years of experience working in a variety of restaurants, the upstate New York native’s cooking mantra is simple: fresh. Chef Briggs incorporates fresh ingredients with fresh hand-selected cuts of meat creating exceptional food and a phenomenal dining experience.
Prepare to savor the taste of a Moroccan Tagine, Galette de Crabe et Homard, or Tenderloin ala Blue. Chef recommendations include the Duo of Wild Boar, the Pan-seared Mediterranean sea bass, a dish prepared with fresh herbs, artichokes, and pear tomatoes.
Don’t forget to leave room for Blue’s incredible Cake di Chocolate served with a warm molten center and accompanied by vanilla ice cream.
GUEST CELEBRITY PASTRY CHEF - Alain Roby
RESTAURANT - Hyatt Regency, Chicago
Alain's work has been seen all over the world, as The Guinness Book of World Records awarded Chef Roby the World's Tallest Cooked Sugar Building and World's Tallest Chocolate Sculpture. His award-winning cooked sugar building was 12 feet 10 inches tall and chocolate sculpture was 20 feet 8 inches tall. These creations took his world visibility to new heights. Chef Roby is the only pastry chef to hold two Guinness World Records. Chef Alain Roby studied and learned his culinary art in Paris from the world famous Pastry Chef Lenotre and is a Certified Master Chef of Pastry & Sugar Artistry. He also has been named as a permanent committee member of the exclusive Societe D'Escofier Chicago and has traveled all over the world. In his travels, he has served as the Private Pastry Chef to the Shah of Iran and has worked in London, Tokyo, New York and finally Chicago. Roby has served as the Private Pastry Chef for the Admiral of the Joan of Arc - the flagship of the French Navy. In addition, he was a featured chef promoting classic All-American desserts on the culinary crossing of the Queen Elizabeth II from South Hampton, England to New York.
GUEST CELEBRITY CHEF - Radhika Desai
RESTAURANT - Between Boutique Café & Lounge, Chicago
Radhika Desai was born and raised in Cincinnati, Ohio. As a first generation Indian in America she grew up around diversity and culture. Her parents were her true inspiration for becoming a chef. She bonded with her family over food. She graduated from The Ohio State University in 2003 with a degree in Environmental Sciences and worked as a park ranger in Death Valley National Park for one year, all the while cooking in her desert trailer. After that year, she decided that cooking was her true passion and enrolled in The Cooking and Hospitality Institute of Chicago. She received her culinary degree in 16 months and went on to work at various restaurants in Chicago and Cincinnati. Starting out as a line cook, Chef Desai has worked her way up the ladder and at 27 was the opening executive chef of Between Boutique Café & Lounge in Chicago. Most recently, Desai was a strong contender on Bravo’s Top Chef. She is the new Executive Chef of English restaurant in Chicago and currently she is working on an autobiographical cookbook.
She loves bold flavors and experiments with fresh, healthy and new ingredients in fun ways. Chef Desai has been featured in Timeout Chicago, Chicago Magazine, Metromix.com, Chicago Social, India Currents, India Abroad and many other reputable publications. Chef Desai was the recipient of a critic’s choice award from Timeout’s 2008 Eat Out Awards. She is also a strong supporter of Cooking For Life, a voice for a myriad of social issues around the world. Most recently for this cause, she was the executive chef for a 500 guest event in Chicago for Apna Ghar (Our Home), an agency which shelters and re-establishes victims of domestic violence.
HOST CELEBRITY CHEF - Greg Carso
RESTAURANT - Metropolitan Club
Greg Carso, executive chef at the Metropolitan Club in Chicago, says that his Italian background, his interest in food, and the joy he found working with his hands and creating all were factors in his decision to become a chef. He first pursued his culinary dreams by attending Chicago’s Washburne Trade School and later La Varenne Ecole de Cuisine in Paris. Greg went on to work with the Levy Restaurants organization, an off-premise catering company, and the Cash House restaurant. Greg was employed at several ClubCorp clubs before he began his career at the Metropolitan Club in 1996.
He says he loves his job and is happiest in the kitchen when he is experimenting and creating with new and different types of cuisine. He also says, the busier the kitchen, the better. “One of the things I love most about being a chef is the ‘high’ I get after a hectic day of trouble-shooting and making things work”.