2011 Cocoa Cuisine
Saturday, February 5, 2011 • Chicago, IL
Ticket Price: $200 (includes food & drink)
7:00pm - 11:00pm • Black Tie Attire
Cocoa Candy Land : Cocoa Cuisine : Cocoa Sutra : VIP Room
Entertainment : Photography : Event Sponsors : Special Thanks
| Behind the Scenes Catering BehindtheScenes (BTS) is a premiere catering and event company. Since 1985, BTS has been pleasing palates far and wide...from notable events such as Olympic Games, political conventions and galas, the entertainment industry, corporate groups to private events. BTS provides the highest level of service while remaining “behind the scenes” and offers innovative cuisine with attention to detail and style that sets them apart from the rest. We believe each occasion is unique and demands thoughtfulness to create a personal experience by capturing our client’s vision and individual style. From custom menus to exclusive décor, the well-trained team of professionals will allow you to be a worry free guest at your own party. www.btscenes.com |
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| Graham Elliott • Graham Elliott www.grahamelliot.com • 312-674-9975 |
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Everest Room • Jean Joho Acclaimed Chef Joho is proprietor of one of the country’s premier dining rooms, Everest, which is located on the 40th floor of the Chicago Stock Exchange. Chef Joho’s world-renowned cuisine and award-winning wine list have earned Everest international recognition. Everest is a member of Relais & Chateaux/Relais Gourmand, Le Grande Table du Monde, Traditions & Qualité, Academie Culinaire de France, and Maitre Cuisiniers de France.
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Paasche Airbrush Company • Vallie Pettersen Paasche provides the largest selection of airbrush models, industrial sprayers, spray booths and support equipment worldwide. Using the highest quality materials with the tightest quality control, Paasche products are unequalled by any other airbrush manufacturer. Each unit is carefully assembled, inspected and tested by highly skilled craftsmen to meet Paasche's high standard of excellent performance. Family owned and operated in the USA since 1904 |
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| Parrot Cage The Parrot Cage Restaurant is the creation and operation of the highly acclaimed Washburne Culinary Institute. Both operations are located in the South Shore Cultural Center -- a Chicago Landmark and architectural treasure restored to preserve the original details of many areas, such as its lavishly ornamented and finely detailed first floor interior. The restaurant, which is located at 7059 S. South Shore Drive, has an outside patio with great views of Lake Michigan and is open every Wednesday through Saturday from 5:00 pm until 10:00 pm providing Chicago's south side with a true gourmet restaurant featuring a variety of local and international culinary delights at affordable prices. For reservations, call 773-602-5333 or go on line at www.opentable.com. |
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Ria and Balsan • Jason McCleod Ria is reinventing traditional fine dining on the third floor of the Elysian hotel. Awash in glittering colors and aesthetics, RIA is perfect for any sociable meal among friends or a peaceful dinner. |
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Spago • Sherry Yard Spago Beverly Hills, the flagship restaurant of the Wolfgang Puck Fine Dining Group, continues to set the standard for cuisine, service and style, and is consistently recognized as the ultimate in fine dining. Managing Partner and James Beard Award-winning Executive Chef Lee Hefter creates imaginative seasonal menus that showcase the best of California’s produce and products. The menu includes Spago classics and a daily-changing selection of fish and produce of the season. Sommelier Christopher Miller's Wine Spectator Grand Award-winning wine list and Pastry Chef Sherry Yard’s outstanding dessert menu complete an incomparable dining experience.
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SURG Restaurant Group • Jarvis Williams & Kurt Fogle SURG Restaurant Group’s restaurants bring a fresh air to an already rich atmosphere of dining and entertainment. In a city of constant development, their restaurants reflect that growth through their cuisine and progressive atmospheres. SURG Restaurant Group is made up of seven establishments including Carnevor, Umami Moto, Charro downtown, Charro Brookfield, Mi-Key’s, Nuovo Centanni, and Distil |
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Takashi Takash features contemporary French-American fare with Japanese influences, a mixture of Chef Takashi's previous ventures working in large, world class establishments, most notably Okada at Wynn Las Vegas and Tribute in Detroit, Michigan. The atmosphere is unique in that it allows for a more personal dining experience, combining the cuisine and service of a fine dining establishment with the warmth and accessibility of a neighborhood tavern |
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The French Pastry School
The French Pastry School at the City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., who teach the school's six-month L'Art de la Patisserie program along with a roster of award-winning Chef Instructors. Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession. The foundation of instruction is the European artist-apprentice teaching model, which employs constant exposure to master chefs, hands-on training and the use of the finest tools and ingredients. www.frenchpastryschool.com • 312.726.2419 |
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Mark Tyburski Hemlock Records is a music, film, and art label based out of Logan Square. Founded in 2005, they encourage vegetarianism, queer rights, and file sharing. They are home to such artists as Orange Drink, Swoon Method, Greenleaf, and Mark Tyburski. Mark Tyburski (b. 1981) is a visual artist based out of Chicago, IL. Working in mixed medias, Tyburski combines a technical background in illustration with a geometrically abstract perspective. |
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The Peninsula Chicago featuring the Lobby restaurant • Executive Chef Kai Lermen
The Peninsula Chicago is the Five-star hotel that brought traditional Hong Kong service to a city already renowned for the warmth of its hospitality. That we have become an integral part of Chicago life and are often first choice for everything, from accommodation to celebration parties and corporate events, gives us great pleasure. For this we credit our strong links to the local community and international heritage. www.peninsula.com • 312.337.2888 |
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Vie Restaurant • Paul Virant Chef Virant’s philosophy of using high-quality, fresh, seasonal ingredients is represented in his contemporary American cuisine. He supports many of the local farmers and artisans here in the Midwest, who support sustainable agriculture, land stewardship, and the environmentBest described as a Seasonal Contemporary American, Chef Virant's style of cuisine conveys clean flavors, refreshing taste sensations, and smart presentations. Chef Virant's classical training reveals Western European influences in his menu as well as his personal affinity towards rustic cuisine and family recipes. |
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