THE CHICAGOLAND INTERNATIONAL PIPE & TOBACCIANA SHOW
SHOW DATES: MAY 4 & 5, 2019
SHOW TIME: SATURDAY, 10AM TILL 5PM
SHOW TIME: SUNDAY, 9AM TILL 5PM
ADMISSION: $15.00 (FOR ONE OR BOTH DAYS)
LOCATION: THE MEGA CENTER, PHEASANT RUN RESORT, 4051 EAST MAIN STREET, ST. CHARLES, ILLINOIS 60174. FOR ROOM RESERVATIONS, CALL 630-584-6300 OR 800-999-3319. MENTION THE SHOW FOR SPECIAL RATES. YOU MUST BE 18 OR OLDER TO ATTEND!
THERE WILL BE A PIPE MAKING SEMINAR ON WEDNESDAY, May 1st and THURSDAY, May 2nd. WITH LEE ERCK, JOE NELSON, ANDREW PETERSEN, MIKE BUTERA AND OTHERS. WE WILL ALSO HAVE A PIPE DRILLING CLASS LIMITED TO FOUR PEOPLE. (THERE IS A PRE-REGISTRATION AND CHARGE FOR BOTH PIPEMAKING SEMINARS). REGISTER NOW TO RESERVE YOUR PLACE!
ON FRIDAY MAY 3RD, THE *SWAP AND SMOKE* (BUY/SELL/TRADE EVENT) WILL START AT 8AM AND RUN UNTIL 4PM. WITH MORE THAN 80 VENDORS THIS IS ONE OF THE LARGEST PIPE SHOWS IN THE USA, AND IT IS FREE TO BOTH BUYERS AND SELLERS. WE WILL HAVE OUR CHAMPAGNE SHOPPING TOUR TO THE PREMIUM OUTLET MALL ALL DAY FRIDAY. TOBACCIANA SEMINARS AND A LADIES’ CRAFT PROGRAM ARE HELD ON FRIDAY EVENING. THE FREE FRIDAY EVENING WELCOME DINNER FOR 600 OF OUR WORLDWIDE GUESTS WILL BEGIN AT 7 PM. WE HAVE OVER 300 SHOW EXHIBITOR TABLES FOR OUR SHOW.
THERE ARE EXHIBITOR TABLES AVAILABLE. THE COST OF AN EXHIBIT TABLE IS $150.00. OUR SATURDAY EVENING CPCC CHICAGO FEAST WILL BE HELD ON MAY STH. SEE OUR WEBSITE FOR MORE INFORMATION ABOUT THIS GREAT DINNER EVENT.
THERE WILL BE A 6000 SQUARE TENT FOR SMOKING, WITH FOOD AND DRINK AVAILABLE, FROM 1PM WEDNESDAY OF THE SHOW WEEK TO EARLY MONDAY MORNING, NEXT TO THE MEGA CENTER.
THE UNITED PIPE CLUBS OF AMERICA (UPCA) WILL HAVE ITS NATIONAL SMOKING CONTEST (IN THE TENT) AT OUR SHOW, ON SUNDAY, MAY 6TH, AT 1 PM. FOR MORE INFORMATION ON THE CONTEST: WWW.UNITEDPIPECLUBS.ORG
THE CHICAGO FEAST
THERS ARE THE CHOICES FOR OUR 2018 SATURDAY NIGHT BANQUET
SALAD AND BREAD:
Traditional Garden Salad with Ranch and Italian dressin
Chef’s selection of hearth baked breads and rolls served with creamery butter.
MAIN COURSE SELECTIONS AVAILABLE:
Roasted Prime Rib of Beef
8oz Thick Cut Roasted to Perfection and served with Natural Au Jus and Creamy Horseradish Sauce. $49
Pan Seared and Brushed with Honey Mustard Crusted with a Mixture of Pecans, Walnuts, Almonds and Sundried Cranberries Set on Sautéed Baby Spinach Sauced with Calvados Buerre Blanc. $46
Pan Seared and Topped with Shrimp and Scallops with Lobster Crème. $46
Roasted Vegetable Pasta
Portobello Mushrooms, Zucchini, Asparagus, Baby Bok Choy and Grilled Artichokes Nestled on a Bed of Pappardelle Pasta. Complimented with a Sundried Tomato Asiago Broth. $40
Dessert Options at alternating seats
Cake Topped with White Chocolate Crème and garnished with Fresh Kiwi and Strawberries
Rich New York Cheesecake with Raspberry Infusion in a Graham Cracker Crust
Coffee, decaf/instant coffee, tea and iced tea.
A cash bar will be available. Everyone attending the dinner will be entered in a drawing for a box of fine cigars donated by five dinner sponsors.
Please make you dinner selections in advance. For those who have already paid for dinner, partial refunds will be made when you make your selection for The Chicago Feast. Please understand that this year we are pricing the dinners at the net price to the Show for every dinner served, so as to make this dinner affordable for all. Also, we have eliminated appetizers and bottles of wine on the table, both of which previously increased the price to all, but were not enjoyed by all.
DINNER RESERVATION FORM:
Number of dinners Amount due
_______ of Roasted Prime Rib of Beef dinners @ $49.00 = $_________
_______ of Chicken Alexandra dinners @ $46.00 = $_________
_______ of Salmon Americana dinners @ $46.00 = $_________
_______ of Roasted Vegetable Pasta dinners @ $40.00 = $_________
Total amount due for all dinners reserved = $_________
DINNERS MUST BE ORDERED AND PAID BEFORE 5 PM SATURDAY, MAY 4, 2018
Please mail dinner reservations to Craig Cobine, 1567 Pine Lake Drive, Naperville, IL 60564. Make checks payable to “CPCC”.
Email Craig Cobine at: email@example.com for further information.