James Beard Benefit California Dream Come Tru

FOR IMMEDIATE RELEASE Contact: Jamie Estes
FSA Public Relations
(502) 583-3783
jestes@hqtrs.com


James Beard Benefit Dinner is California Dream Come TRU

CHICAGO (November 25, 2002)-Partners Rick Tramonto and Gale Gand are bringing a little California sunshine to TRU for a benefit dinner Sunday, January 19 that features some of the Golden States most talented chefs and winemakers. Proceeds from the eight-course dinner will benefit the James Beard Foundation.

The TRU California Collection dinner will feature the culinary delights of four California chefs who will each prepare a special course that highlights California-style cooking. Each of the selections will be expertly paired with complementary California wines by guest winemakers.

Working alongside Tramonto and Gand will be Hans Rvckenwagner, chef/owner of Rockenwagner's in Santa Monica; Hiro Sone, chef/owner of Terra in St. Helena; Laurent Gras of the Fifth Floor in San Francisco; Ken Frank of La Toque in Rutherford; and executive pastry chef Sherry Yard, of Spago in Beverly Hills. Providing a dash of local flavor is Gerhard Doll, the executive chef of the Peninsula Chicago.

Merry Edwards of Meredith Vineyards Estate and Delia Viader of Viader Vineyards, Howell Mountain will be working in conjunction with the chefs to match each course with the perfect wine.

I'm really looking forward to cooking with my chef friends from California since I don't get out there as often as I'd like. These chefs cook and live with such abundance, so I'm very excited to share the stoves with them, said Gale Gand.

Executive Chef and Partner Rick Tramonto I am so excited to welcome into our kitchen these world-class chefs from California to celebrate the new year with the fresh ingredients and cutting edge ideas that they are bringing from their kitchens and back yards to ours.

The cost for the dinner, which includes wine, tax, gratuity and a gift bag, is $225 per person for James Beard members and $250 for non-members. The menu includes:

A TRU CALIFORNIA COLLECTION

Hors d'Oeuvres

Hot and Cold Passed Hors d'Oeuvres
Executive Chef Gerhard Doll, The Peninsula Chicago

Grand Amuse-Bouche
Executive Chef/Partner Rick Tramonto, TRU, Chicago

Cold Appetizer Course

Lobster Salad with Eggplant Caviar, Black Forest Ham & Sweet & Sour Vinaigrette
Chef/Owner Hans Rvckenwagner, Rvckenwagner's Santa Monica

Foie Gras Course
Foie Gras Tortelloni, Leek Jus, Chanterelle Mushrooms, Green Lentils
Chef/Owner Hiro Sone , Terra, St. Helena

Fish Course
Sea Bass Slowly Baked with Winter Truffle, Ginger and Braised Endive
Laurent Gras, Fifth Floor, San Francisco

Main Course
Niman Ranch Beef Tenderloin with Twice Fried Truffled Potatoes and Cabernet
Foie Gras Sauce
Ken Frank, La Toque, Rutherford

Cheese Course
Assiette of California Artisan Cheeses
Executive Pastry Chef Gale Gand, TRU, Chicago

Dessert
SPAGOs California Sweet Collection
Executive Pastry Chef Sherry Yard, Spago, Beverly Hills

The Chefs Table is available for $2,500 for six guests and includes extra sensory overload throughout the night as well as aprons signed by all of the chefs. The table, which seats six, is the ideal venue to watch the featured chefs work in TRUs state-of-the-art kitchen.

The evening will begin with a 6:30 p.m. reception where guests can mingle with the chefs, purchase cookbooks or have a book signed. Aprons signed by the chefs will also be available for $40. Dinner begins at 7:15 p.m.

TRU has partnered with the Peninsula Chicago, located at the corner of 745 N Rush Street and Chicagos Magnificent Mile for this unique event. The hotel is offering a special Friends of James Beard rate of $255 on January 18-19 for a deluxe room. The rate,