Summer Brunch at the Hansen Mansion in Lincoln Park

I saw this notice on Events board a while back:

Savor a chef-prepared brunch in a historic 1886 mansion, while being regaled with tales of this fascinating home's history. Chef Peg is a graduate of Chicago's own CHIC, and prepares each dish from scratch, using only fresh and and low-fat ingredients. The menu, yet to be determined, will include three elegant courses as well as coffee, decaf, and teas.
For an idea of Chef Peg's seasonal offerings, here's what she served at the Spring Brunch:
Fresh Fruit Opener: Fresh pink grapefruit, mango, and blueberries in a honey-white wine syrup infused with fresh thyme
Main Course: *Asparagus-mushroom quiche, *Home-made Turkey-apple sausage patties *Salad of fresh greens, shaved fennel, and roasted baby beets drizzled with fresh Dijon mustard vinaigrette
Finish: Vanilla frozen yogurt topped with rhubarb compote
And here's what some of our pleased guests had to say:
*Brunch was so special and the house tour was so much fun! I can only imagine the work that you have done to prepare for having us come together. What a wonderful memorable time. I grew up in Paris, France and in Sweden so the brunch brought back familiar memories. Thanks so much.*
*Brad & I want to thank you for providing us a MOST entertaining Saturday afternoon!!! We totally enjoyed the company at our table....YOU are magnificent as a hostess/inn-keeper extraordinaire, and Chef Peg is a welcome at any & all gatherings! The food was superior, and you had the entire event planned perfectly to the last detail =VERY organized +++ FUN!!!*
*Just a note to say Thank You for your gracious hospitality on Saturday. We were throughly delighted to be able to spend the morning enjoying Peg's delicous food and meeting delightful people. Your place is charming and I look forward to being in attendance at another brunch or event in the future.* *We are thanking you and Peg for putting on such a wonderful event! We thoroughly enjoyed the delectable brunch and the pleasure of your company. You have a wonderful home with a rich history and we look forward to participating at the next event.*

The price is just $20 pp if booked by June 1st, and then $25 until the deadline of June 26th. Seating is limited, so please book soon! (The Spring Brunch sold out in three days!)

Website: http://members.aol.com/HansenMansion/
Contact: 773.871.6020 or HansenMansion@aol.com
Address: near North Av and Wells St.
El: Brown to Sedgwick, Red to Clark/Division or North/Clybourn
Buses: 11, 22, 36, 73, 145, 151, 156
Date and Time: Saturday, June 30th at 11am

Recently I took my Moms and Helen to brunch. While we came for brunch in an antique house, we got quite an experience we will be talking about for years.

In my minds eye, this would be a nice brunch in an older home I would never have an opportunity otherwise to visit. I envisioned my party of four sitting at a card table fairly close to others. While I am known for a food centric lifestyle, I am also very, very fond of antique homes. If I was lucky, there might be a tour of the home, which was a big attention getter for me. Priced at $20 per person there was no reason not to go if I was otherwise free.

The Hansen Mansion is in the vicinity of the Green City Market and Chicago History Museum. It is a redstone built in the 1880's by the architect Harold Hansen for his personal use. Our hostess is only the third owner of the home. Fortunately this home is largely intact with original gas fixtures now electrified and sensitive remodeling choices when necessitated. The hostess maintains a close relationship with the descendants of Robert Hansen family whose matriarch is his 102 year old granddaughter.

Arriving early, I left my Moms at the Hansen Mansion to wait while Helen and I quickly visited the Green City Market. In our brief visit we met Josephine as well as MAG who was representing Purple Asparagus. While we were touring, the Moms were served tea with a bit of conversation with the hostess. When Helen and I returned around 11:15, I made a mental note I was glad I wore a red blouse and not my new Hamburger Heaven t-shirt.

Helen and I were the last people seated at dining table formally set for twelve people. There was muted lighting, candles, white tablecloth with napkins. Napkin rings doubled as miniature vases filled with fresh flowers in water.



Our brunch took on the characteristics of a dinner party with an interesting mix of guests. Several ladies were friends of the hostess whose common bound was serving as Lyric Opera Supernumeraries. They are volunteers who, "Portray executioners, gypsies, soldiers, temptresses, priests, nuns, dignitaries, and more!" according to the Lyric Opera's website. One gentleman sold processing equipment to pork producers like Smithfield Hams. Interesting people who were well traveled sharing their experiences.

Our first course was blueberries, strawberries and raspberries in a sauce of honey and lime juice infused with fresh mint. Champagne poured over just before serving, garnished with fresh mint sprig).



I carefully reviewed the place settings to make sure I didn't cross the well considered plans. I used the spoon to eat the berries reasoning the fork and knife were for the main course. The fork and spoon above was for dessert.

While we were enjoying the first course, we were offered coffee and tea. My Mom ordered blooming tea. This arrived as a closed flower in a clear pot. As the tea steeped the flower slowly unfolded itself.



Another attention to detail was offered in the sugar cubes decorated with flowers. After I began passing around the sugar cubes, I noticed there was a closed sugar bowl on the table. I quietly worried I had just passed around the decorator sugar cubes never intended to be used. While the hostess never said anything, I was a bit concerned. Eventually I did reach for the sugar bowl to find it was filled with artificial sweetener packets.



The second course was red pepper and spinach strata, turkey-apple sausage patties and Mandarin-avocado salad with roasted jalapeno vinaigrette. While I am more pork sausage oriented, Chef Peg did make it taste flavorful with additions of apples and sage.



The third course was Peach shortcakes: fresh peach slices in brown sugar and lemon juice, topped with toasted pecan shortcake, garnished with fresh blackberries, drizzled with vanilla yogurt. I broke up the shortcake cake to absorb the peach juices, which was sublime.



After brunch we were treated with a tour of the house.

This event was very graciously orchestrated with attention to details intended for our comfort and amusement. Dining with strangers is not for loners or parties intending to enjoy only their company. For us engaging in the gentle art of conversation certainly made this brunch quite enjoyable. Much to my surprise by the time we did depart, three hours had passed very pleasantly.

Regards,

I found their information on future brunches:

The Autumn Season Brunch, October 20, 2007 at 11 AM

The Victorian Winter Weekend, January 25-27, 2008 includes: Chef Peg's Winter Brunch plus a magician, tour of the historic district, sing-a-long, silent auction, Victorian dinner, psychic readings and more. For details contact 773/871-6020 or e-mail: HansionMansion@aol.com

Regards,

Sounds like an absolutely wonderful experience. Touring old homes is so much fun -- and the food doesn't look bad, either.