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LTHForum ChanuKwanzaXmas Holiday Party, 12/6: Reserve Yr Seat

Few restaurants have received as much LTH love as has Chuck’s Southern Comfort Cafe, scene of many LTH get-togethers, Great Neighborhood Restaurant, and now the venue for the LTHForum ChanuKwanzaXmas Holiday Party, 2008.


[Courtesy, M. Gebert]

Chuck has designed a menu just for us that sounds pretty fabulous:

First course, served to each person:
• Soup shots: 3-4 oz each seafood gumbo and chuck's chili
• Small Super Caesar: a spicy jalapeno Caesar dressing( w/ green El Yucateco) on crisp romaine lettuce, tortilla strips, black beans, grilled red onions, cilantro, and fresh salsa; sprinkled with parmesan cheese

Appetizers, served buffet style all at once
• Chuck’s Cajun Cakes: filled with crab, shrimp,and andouille sausage, served with roasted poblano-honey cream sauce
• Tacos Esquinapas: shrimp, tomato, onion and jalapeno fill these crispy taquitos served with a tangy roasted tomato sauce and crunchy pickled cabbage and onion
• Enchiladas de Quatro Quesos: flour tortillas filled with 4 cheeses with slow roasted garlic and green onions, topped that with a creamy red mole
• Mysantla Tamal: this is a special tamal which is cooked in a pot like polenta and seasoned with hoya santa (also called rootbeer plant; grown in Chuck's garden) and ladled over with chicken mole

Main Course, served buffet style
• Suckling pig 30-40 lb: Chuck will carve while we look on with glee
• Enchiladas Verduras: roasted veggies (portabella mushrooms, zucchini, onions, poblano chiles, and corn) rolled in a flour tortilla w/ Chihuahua cheese, topped with a green mole sauce
• Jamaican Jerk Ribs: 1/2 slab Spare ribs smoked with a jerk rub, grilled to crisp, covered with a mango glaze and served on a bed of coconut, red beans and rice
• Seafood Jambalaya: shrimp, crawfish, smoked ham and andouille sausage, topped with blackened shrimp and a spicy Creole sauce
• Cochinita Pibil: pork shoulder rubbed with an achiote rub then we slow smoke it overnight until it is really tender and then serve it topped with its own natural juices. served with pickled red onions and a side of our orange-habanero salsa
• Baked Mac and Cheese: good old southern style
• Sauteed Green: a little bacon, onion and mixed greens

Desserts, served buffet style
• Torta de Pina y Zanhoria: a moist, flavorful carrot cake combined with pineapple upside down cake, served warm with vanilla ice cream and a caramel sauce
• Bananas foster crepes: sauteed bananas in a caramel sauce Bacardi crème de banana over delicate crepes, served with vanilla ice cream and toasted pecans
• Peach Cobbler: Juicy peaches in a caramel sauce topped with sweet cobbler crust, served warm with vanilla ice cream

Maybe an extra surprise dish if we have enough people coming.

The price? An amazingly low $45.

Two ways to buy tickets: You can buy tickets online through Brownpapertickets.com:

http://www.brownpapertickets.com/event/47667

Or you can mail a check to:

Hammond
205 S. Scoville
Oak Park, IL 60302

Space is limited; tickets are non-refundable.

This year, we’re making drinks optional; you can bring your own or buy them from Chuck.

There will be a raffle, and participation is voluntary. To get a ticket, just bring a food-related gift with a value of around $10-$15.

We’re starting at 6:30PM, December 6th.

Chuck’s Southern Comfort Café
5557 W 79th St
Burbank, IL 60459
(708) 229-8700
http://www.chuckscafe.com