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"Fun-Damentals of Fine Living"Lautrec, van der Rohe, Taupe Lilies, Sugar Hummingbirds, Designer Wines Paired with Provence-Inspired Foods in Many CoursesBy Marty MartindaleThey were a group of men and women who traveled in from Kentucky, Missouri, Florida and other parts of points in Illinois to attend sessions on “Learning the Secrets of Fine Living” AT Sofitel’s Chicago Water Tower. They awakened each morning to hear: Bonjour! And so the welcome mat spread wide all weekend as eager guests concerned themselves with recommended wines, exquisite foods and divine sugars and exotic floras. They would also take in a special showing of Henri Toulouse-Lautrec’s exhibit and an exciting Architectural Chicago River Cruise examining Chicago’s amazing skyline development since the “Toddlin’ Town” evolved from being its original swampy lake edge.
Chef began the luncheon: Amuse Bouche Summer Decadence, by serving fresh Heart of Palm Salad with Beet Sorbet. His Peekytoe Crab Tower was next accompanied by a Garden Vegetable Stack, Chilled Tomato Soup with Lemon Confit Yogurt. He and Castan had agreed they would go with the Brancott New Zealand Classic Sauvignon Blanc 2003 on this one. The entree was Pan-Seared Bream with Cauliflower Herbs Mousse, a Bouillabaisse Emulsion and Tomato Confit with Zucchini Blossom filled with Scallop Mousse. Perrier Jouet Blason Rose accented this course. Dessert was Poached White Peach with a Vanilla Chiboust and Lavender Thyme Granite. Quickly, the group was whisked by limousine to Chicago’s Art Institute and the Lautrec exhibit from his most prolific period, 1886 to 1896, the Montmartre culture. Dinner that evening was preceded by a livelier wine session entitled, “Architecture of Wine.” Here, Torres prepared attendees to “build their own wine” – wine they, themselves, customized based on his coaching. The brand new “vintners” felt duly empowered. In a separate dining room Chef Castan presented an elegant four-course dinner. The first course included Tuna Tempura, Cucumber Ponzo Vinaigrette and Smoked Duck Breast, Sauternes Gelee. Gary Farrell Sauvignon Blanc 2004 brought this course over the top. Pan Seared Foie Gras over Poached Maine Lobster with Braised Mission Figs seemed a natural with Mumm Joyesse. The third course featured Roasted Veal Sweet Bread, and its wine was Gary Farrell Russian River Chardonnay 2003. Next, the Baby Rack of Lamb, Provence Herb, Lavender and Panisse went perfectly with Gary Farrell Russian River Pinot Noir. Mild Soft Sheep Cheese with Quail Egg in Broiche was accompanied by Garry Farrell Hillside Select Cabernet Sauvignon. The meal ended with Chilled Melon Soup, Fromage Blanc Sorbet with Strawberry Hibiscus Tuile, a Chocolate and Raspberry Cone and Cocoa Bean Croquant, Red Rose Sorbet. Guests found generous gifts back in their rooms this evening.
Guests bid their farewells, new friends were made and new “Secrets for Fine Living” learned.
SOFITEL/ACCOR HOTELS (1-800-SOFITEL, 763-4835) Named the “best new building erected in Chicago” in 2004, Chicago-Sofitel opened in June of 2002. Designed by French architect Jean-Paul Viguier with interiors by Pierre-Yves Rochon, it has 32 stories and 416 guest rooms. The hotel is located close to Lake Michigan, at Chestnut and Rush Streets, one block west of Chicago’s “Magnificent Mile.” © Marty Martindale, 2005, Largo FL |
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Early, Saturday, but not too early, the group attended
Colin Colette’s Art of Modern Flower Arranging where they learned tips
and tricks with stemmed purchases from their florists. He demonstrated details
for bouquet combining, balancing bouquets in vases, short-term dinner secrets,
flowers under water, blooms on command -- how to open blooms to your personal expectations
and much more.
Peter Rios, Sofitel Chicago Water Tower’s executive pastry
chef followed with the first part of Food Design. In it he demonstrated
the art of sugar manipulation resulting in a tall, fetching sugar sculpture
which included a large, intricate, bright green hummingbird. Furthering the Food
Design theme, Frederic Castan, executive chef, showed the group how to construct
the rainbow-colored Peekytoe Crab Tower, plus plate décor, they would have at
their luncheon.
After a group picture, the wine pairing luncheon began with
host, Luis Torres, regional director from the Allied Domecq Academy of Wine &
Service Excellence. He deftly took the group through training their palates and
enhancing sensations. He and Chef Castan worked closely to arrive at their best
pairing of foods and wines for this special weekend. 
Again, Sunday morning, guests enjoyed their breakfasts and
croissants, before the limousines took them off to the Chicago Architectural
Boat Tour, a memorable tour narrated by Joan V. Lindsay, author of the recent
reprint, Chicago’s Architecture and History Seen from the Chicago River.
The Farewell Brunch in the Café des Architectes featured
Scrambled Eggs with Truffle, Goat cheese and Sundried Tomato Basil Quiche, Mini
French Toast with Apple Compote and Smoked Salmon Napoleon. 
Sofitel/Accor Hotels and Resorts plan a total of four
enrichment events around the country this year. In April, in New York, the
first was the “Secrets of Pastry Making.” In September, Sofitel
Lafayette Square, D.C. will be the location for a “Get in Touch with your
Senses” session. The final event for 2005, “Parent and Child Cooking
Classes,” will be held in New York in November.