Great American Cheese Collection

TRU,
in partnership with
The Great American Cheese Collection,
announces
Second Annual Cheese Makers Dinner

Executive Chef Rick Tramonto and
Executive Pastry Chef Gale Gand
Welcome Some of America's Most Talented Chefs
and Cheese Makers into their Kitchen for
Grand Collaboration Dinner, Sunday, March 28

CHICAGO — Tru, 676 N. Saint Clair St. — Executive Chef Rick Tramonto and Executive Pastry Chef Gale Gand, with The Great American Cheese Collection, welcome some of the country's foremost chefs and cheese makers into Tru's kitchen for the second annual Cheese Makers Dinner, Sunday March 28 at 6 p.m.

"I am anticipating a very powerful evening," says Tramonto. "By uniting such extremely innovative and creative guest chefs and cheese makers from all over the country, this dinner promises to be an explosion of exceptional tastes."

Cheese makers include Sid Cook of Wisconsin's Carr Valley; John Folse of Louisiana's Bittersweet Plantation; Tom Johnson of Colorado's Bingham Hill; Cindy Majors of Vermont Shepherd, Vermont; and Tim Pedrozo of Pedrozo Farms and Soyoung Scanlan of Andante, both from California. Chefs include Laurent Gras of San Francisco's Fifth Floor; Paul Kahan of Chicago's Blackbird; Wayne Nish of March in New York City and Michael Symon of Cleveland's Lola Bistro & Wine Bar. Tramonto and Gand complete the star-studded culinary line-up. Chefs will pair up with cheese makers to create a mouthwatering multi-course menu.

According to Gand, who offers more than 18 award-winning artisan cheeses nightly on Tru's cheese cart, cheese can find a home in any course, although some cheeses are more challenging to match with certain ingredients than others. "Where it gets really exciting for a chef is to do something creative while using atypical ingredients together with cheese in a different light that may not have been done before," explains Gand, "Of course it has to taste amazingly good too!"

This multi-course dinner, which includes wine pairings, tax, gratuity and a gift bag, is $250 per person. Members of Slow Food Chicago, ChicaGourmets, Wine Brats and Chicago Wine School may attend the dinner for $200 per person. For more information or to make a reservation, contact Julie Drengberg in Private Dining at 312-202-0001 ext. 230.

Tru's progressive French cuisine, presented on a stunning array of surfaces in a contemporary yet tranquil dining room featuring original artworks by Andy Warhol, Peter Halley and Vic Muniz, is sophisticated dining with a sense of humor. The wine collection features more than 1400 selections from France, Italy, Australia, America, New Zealand, South Africa and Germany.

Click here for Tru's website.