Ba Le
A delicate mix of contemporary and traditional, sweet and savory, Vietnamese and French. Ba Le is a fusion of generations, cultures, and cuisines. Our objective is to provide contemporary Vietnamese fare made from scratch for those who crave a piece of home, as well as those who want a taste of Vietnamese culture and history.

www.balesandwich.com

Calihan Catering • Pedro Gomez
Calihan Catering emphasizes creative gourmet cuisine, impeccable service and innovative event concepts that set the mood and spirit for memorable events. For over twenty years our clients have come to rely on our gourmet culinary expertise for intimate dinners, personalized weddings, corporate events, social fundraisers and contractual dining.

www.calihancatering.com

Candy le Chocolatier

Good things come inexquisite gift boxes at Candy le Chocolatier in the South Loop. The chocolates are made on-site in-open to view kitchen by Michel Canady, Meg Spaeth and Melinda Ramos.

www.canadylechocolatierchicago.com

Chicago Fine Chocolate Festival

The First Annual Chicago Fine Chocolate Festival at Navy Pier will feature over 200 chocolate exhibitors from around the country. The festival aims to bring the fine art of chocolate making to the United States and is open to anyone who loves chocolate: whether in the trade or an avid enthusiast. To purchase tickets for November 2012’s events, please visit this website:

www.chicagochocolatefestival.com

Circle City Sweet • Cindy Hawkins

Circle City Sweets is available for all size of events, from dinner parties and baby showers to corporate events and wedding receptions. We don't list prices on our menus as pricing depends on quantity and size of the items. Most of the items on the menu can be done anywhere between miniatures to full-size.

www.circlecitysweets.com • 317.258.8646

Eli's Cheese Cake

At Eli's, customer satisfaction is our #1 goal. We want you to be delighted with everything - our products and our services. That's why we offer a 100% satisfaction guarantee. Our delivery services guarantee that our cheesecakes arrive fresh and delicious to our customers around the country. The cakes themselves are made with the highest quality all natural ingredients and are Kosher certified by the Chicago Rabbinical Council.

www.elicheesecake.com

Foodease

Foodease is a gourmet food market run by restaurateurs focused on providing the best in food quality, selection and service. Our mission is to serve restaurant quality food prepared to go.
We are passionate about featuring local products from our neighbors, serving signature dishes from Lettuce restaurants past and present and popular menu items from Iconic Chicago restaurants.

www.foodeasechicago.com

www.gelatoforte.com

Jewell Events Catering
We provide first class event management services, classic and contemporary cuisine and impeccable service to the social, philanthropic and corporate markets. Our deep knowledge of event logistics is unparalleled.
We are proud of our history and of the illustrious clients we've been chosen to serve. But we never lose sight of the most important client -- the one whose party we're doing right now. Whether plans call for an elegant dinner for 12 or a full-scale gala for 1000, we have the experience, knowledge and creative panache to make an event beautiful, stylish and memorable.
A leader in Chicago Catering, we're proud to have served top business leaders, royalty and every U.S. President for the last 30 years. No matter how small or large your event, know that it will be handled by the best. Find out more about our exquisite at

www.georgejewell.com

La Sardine • Jean Claude Poilevey
La Sardine is a mid-sized French restaurant, family-owned by Jean-Claude and Susanne Poilevey, located in the West Loop neighborhood of Chicago. It is a casual, yet sophisticated bistro in an area filled with residential lofts and art galleries, in addition to some of the most popular restaurants and nightclubs in the city..

www.lasardine.com • 312.421.2800

Lillycakes & Desserts

Not only are Lillycakes cute but they are the perfect little bite for your guests. Children love them and men can't wait to get their hands on them. Let us help you design the perfect dessert for your next gathering.

www.lillycakes1.com

NAHA

Michelin-starred and James Beard Foundation Award winner Carrie Nahabedian and her cousin Michael Nahabedian opened NAHA in 2000 in the space that formerly housed Chicago's distinguished Gordon restaurant. Transformed into an understated and modern space, NAHA goes for cool sophistication and offers seasonal American cuisine with influences of the Mediterranean.  The menu highlights produce and meats from local farmers and seafood that has been harvested with the good health of our waterways in mind.  This highly acclaimed River North restaurant effortlessly blends the culinary, design and management talents of the cousins Nahabedian. 

www.naha-chicago.com

Paris Club
A French awakening is happening in River North. Internationally-acclaimed French Chef Joho and RJ and Jerrod Melman have teamed up to introduce the highly-anticipated Paris Club in Chicago’s popular River North neighborhood. The trio has set out with a goal of serving up approachable French fare in a casual, urban setting that appeals to a new generation of diners.

www.parisclubchicago.com

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

Perennial Virant
Perennial Virant located across the street from Chicago’s Green City Market in partnership with the Boka Restaurant Group. Chef Virant’s restaurants are built upon his guiding philosophy of making the ingredients – their origin, production and quality – the full focus of his culinary approach. Embracing the Midwestern seasons and utilizing methods of preservation allow guests to always expect a menu that showcases local flavors and ingredients in abundance.

www.perennialchicago.com

Rare Bird Preserves
Every jar of Rare Bird Preserves is handmade in small batches in our quiet kitchen. Our artisanal preserves are thoughtfully crafted in the French tradition, with only the freshest seasonal fruit and our own naturally extracted pectin.
We take care to obtain only the highest quality fruit. Whenever possible we search out fruit that is locally and sustainably grown. Peaches, raspberries, and apples sometimes come to the kitchen still warm from the sun, having been picked only hours earlier.
We craft our products the traditional way in copper pots with natural ingredients. But while our approach is traditional, our flavors are not. Blending seasonal fruits with herbs, chocolates and other distinctive ingredients produces deliciously unique spreads. We pour our passion, creativity and care into each jar of Rare Bird Preserves, and we are sure you will taste the difference.

www.rarebirdpreserves.com

Rare Tea Cellar Inc. • Rodrick Markus
Specializing in the finest and rarest teas and tea accessories from around the globe. Importing over 250 single estate teas from $50.00-$20,000 per pound. Sold at the top hotels and restaurants throughout the world. Focused on organic, biodynamic and fairtrade teas.

www.rareteacellar.com .• 773.561.3000

Redmoon
Ourmission is tocreate public events designed to foster cultural engagement and dynamic art. Redmoon invigorates democracy through art in public spaces. Pulling from contemporary art and ancient theatrical forms, Redmoon creates accessible public theater events that manifest the interests and vitality of diverse communities in exciting and innovative ways.

www.redmoon.org

Sarah's Pastries & Candies • Sarah Levy
Chicago native Sarah Levy developed a passion for all things sweet at an early age. Inspired by the joy that delicious food can bring to peoples' lives, Sarah founded Sarah's Pastries & Candies. Sarah started her company in March 2004 by making chocolate candies out of her mom's kitchen. After a year she had built up a wholesale business that includes Whole Foods Markets in the Midwest, and smaller gourmet grocery shops. Sarah launched her first retail store at 11 E. Oak St. in September 2005 and expanded her line to include morning pastries, cakes, tarts, chocolate gift baskets, espresso drinks and other delectable pastries . She has since moved to a larger location at 70 E. Oak St. and opened a second location inside of the Macy's on State Street (first floor) in November 2007 Sarah is a graduate of Northwestern University and of the French Pastry School of Chicago.

www.sarahscandies.com • 312.664.6223

Sofitel Chicago Water Tower
Sofitel Chicago Water Tower provides four-star downtown Chicago hotel accommodations -- minutes from the Magnificent Mile, Navy Pier, the Museum of Contemporary Art, Lake Michigan and upscale boutiques. Designed by the French architect Jean-Paul Viguier, our downtown Chicago Illinois hotel is a 32-floor prism of glass, boasting 415 rooms, including 33 luxurious suites. Embrace modern design and rich architectural legacy at one of the best downtown Chicago Illinois hotels.

www.Sofitel.com/Chicago

Spiaggia • Chef Celeste Campise
Celeste “CeCe” Campise joined the award-winning Spiaggia culinary team as Pasty Chef in November 2011. From a young age Campise knew she was destined to be a chef and at 14 she discovered her passion for pastry while working throughout high school at a German bakery in Niles, Ill. After graduating from the Cooking & Hospitality Institute of Chicago in 2003, Campise moved to Middleburg, Va., where she ran the kitchen, baking and decorating at Edibles Incredible and then took on her first restaurant position at The French Hound as pastry chef and garde manger. Campise moved back to Chicago in 2007 where she continued to hone her skills at The Metropolitan Club, Sweet Mandy B’s and others. Prior to Spiaggia, Campise was pastry chef at Table Fifty-Two, where she kept to tradition in re-creating Chef Art Smith’s Humming bird cake and other classics in addition to her fresh take on southern classics. Campise’s love for Italian culture, language and food is reflective in her dishes at Spiaggia and Cafe Spiaggia.

www.spiaggiarestaurant.com

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.

www.surgrestaurantgroup.com

Sweet Flavor of Florida

Sweet Flavor of Florida was formed in 2004 with the purpose to import the finest syrups from France. We soon discovered our passion was to import the finest European disposable tableware and catering supplies. We believe that we have introduced the entire catering, hotel and restaurant industry to the concept of disposable Amuse Bouche which is very popular in Europe.
Our mission at Sweet Flavor of Florida is to offer the finest quality disposable culinary tableware and we do our best to achieve this.
www.sweetflavorfl.com

University Club of Chicago

Established in 1887 by university graduates who wanted a special place where they could enjoy intellectual pursuits, the University Club of Chicago was founded for the purpose of fostering an appreciation of literature and the arts. College or university graduation remains the basic requirement for membership, and within the membership nearly every business and profession is represented.
www.ucco.com

Vanille Patisserie • Dimitri & Keli Fayard

A gourmet French pastry shop in the heart of Chicago, Vanille Patisserie creates artful pastries that combine classic European traditions with modern flavors for the contemporary palette. French for vanilla, Vanille (vah-NEE) provides a variety of carefully crafted creations, personalized wedding and special occasion cake consultation, handmade chocolates and candies, delicious entremets (mousse cakes) and luscious tarts. Vanille is owned and operated by Dimitri and Keli Fayard, a graduate of The French Pastry School.
www.vanillepatisserie.com • 773.868.4574

Whimsical Candy • Chris Kadow- Dougherty

Hi! We are Whimsical Candy®, a company based on a lifelong love of candy – our founder at age 3 packed her little pink suitcase and tried moving to a candy store. Now a trained pastry chef, she makes small batch sweets that blend a grown-up taste for quality with the fun and classic flavors of childhood candy. Our products are handmade with fresh, natural ingredients. We make the candy we want to eat – chewy, satisfying textures and full, balanced flavors.
Who says artisanal candy has to be serious? Life is good, candy is fun, la-dee-dah.
www.whimsicalcandy.com

Zed 451

Let go of everything you used to think about dining and enter a warm abunance. For one price, chefs serve their specialty prepared dishes tableside wwhile a bounty of seasonal soups, composed salads, fresh vegetables prepared in unique ways, cheese and breads await you at the Seasonal Harves Tables. Here you are catered to by an engaging staff in an environment that evokes a warm lanscape of natural elements with a highly stylized edge ZED is dining, refined.
www.zed451.com