A classic American grill featuring a seasonally inspired menu with a focus on local ingredients. Whether it's to unwind after a long day in the lounge with colleagues over locally crafted beers or to enjoy an evening dinner with friends and family - guests will enjoy signature comfort foods, classically inspired cocktails and an extensive selection of wines by the glass.www.hiltonchicagohotel.com/hotel-information/hotel-amenities/restaurants-bars/720-south-bar-grill
ACF Windy City Professional Culinarians strives to make a positive impact on the lives of chefs and cooks representing every segment of the foodservice industry, as well as students who aspire to cook professionally. The association promotes camaraderie, learning and sharing within the local culinary community.
ACF Windy City Professional Culinarians welcomes all foodservice professionals to its ranks so that every member may benefit from the knowledge and experience of his and her peers.acfwindycitychefs.org
Serving professional chefs for over 45 years, AUI Fine Foods (AUI) has prospered through many changes, meeting challenges with vigor and an uncompromising commitment to quality products and services. From the days as a one-man show to the 140-strong force of today, we have partnered with top companies from around the world to bring classic and innovative tools to today’s industry trendsetters.
AUI employs corporate R&D pastry chefs and seasoned professionals whose experiences provide ideas and assistance to those in the field. The sales force, the hub and point of contact for customers, are resources themselves as many are chefs by profession. They are anchored by an excellent customer service team, providing solutions that make the most of a chef’s time and creative talent without sacrificing the demand for taste, craftsmanship, and quality.auifinefoods.com
Chef Peter Rios operates the Alliance Bakery & Café. Situated in the picturesque Wicker Park neighborhood in Chicago, Alliance Bakery features fine European pastries and desserts, custom-designed cakes to suit any occasion, and a full espresso bar. Chef Rios has served as Executive Pastry Chef at the Fairmont Hotel Chicago leading a team of ten in the pastry department. He created Asian and global inspired desserts at Aria, the hotel’s award-winning restaurant. The Aria Sushi Bar, Lobby Lounge and the Club Lounge were other outlets at the Fairmont which offered international desserts.
Prior to Fairmont Hotel, Chef Rios served as Executive Pastry Chef at Sofitel Hotel Chicago for almost four years. He enjoyed the challenge of preparing modern French pastries for the flagship hotel of this French hotel company.
As Executive Pastry Chef for the Art Institute of Chicago for six years, Chef Rios created many themed buffets and displayed his talents in matching modern and traditional pastry to art exhibits and shows for this famous museum.
Chef Rios has trained extensively in Europe and has participated in demonstrations in Paris, Lyon and Nice, France and most recently in Chocolate and Pastry seminars in Istanbul, Turkey. Chef Rios is a graduate of Kendall College. He has participated is multiple advanced courses at The French Pastry School Chicago since 1994 were he continues to learn and evolve in the art of Pastry.alliance-bakery.com
Nestled in the foundry shopping plaza in Barrington, Illinois lies Ambrosia Euro-American Patisserie, family owned and operated for 26 years. We proudly honor this artisan craft by producing a daily fresh selection of gourmet pastries, baked goods, confections and beverages. We invite you to enjoy these inside the patisserie, alfresco on our beautiful patio, or to take out with you. Our italian rancilio espresso machine offers delicious, classic espresso drinks.discoverambrosia.com
At age 10, Amy Beck won her first specialty cake competition at the Racine County Fair, finishing with a 4-H Blue Ribbon award. She was hooked. After graduating from Penn State University with a degree in business, and spending several years in the competitive management consulting industry, Amy was finally able to act on her lifelong dream and passion for cake design. Amy launched Amy Beck Cake Design, a custom wedding cake bakery located in Lincoln Park, Chicago. Since then, her trophy case has grown. Amy’s passion for beautiful cakes and focus on top customer service has been recognized both industry wide and across multiple social media outlets.
With less than 700 square feet and a non-existent startup budget, Amy Beck Cake Design was launched in 2006. Originally located in the commercially zoned garden level space of a Lincoln Park single family home, one yelp reviewer commented “Folks, this one is a secret find…” Focusing on the latest trends, designs and styles, Amy Beck Cake Design has positively influenced the Chicago Wedding Cake Industry, which now competes for culinary and design leadership with sophisticated marketplaces in New York and California. Since launch, Amy Beck Cake Design has been featured on national television and countless publications. In 2011, in response to increased demand, Amy Beck Cake Design expanded to its current location in historic River West.amybeckcakedesign.com
Anacron embodies the future of urban fusion music. Quintessential music producer, composer/arranger, and multi-instrumentalist; this rapper, singer, DJ, and break-dancer defines versatile. His music touches people of all types, further inspiring awe with amazing live performances. Recognized by many, and having collaborated with some of the most well-known and legendary names in both underground and mainstream music; Anacron maintains a thick catalog built on a lengthy and successful, yet quiet and unassuming history in the music industry. Comfortably celebrating his "UNFAMOUS" status, Anacron defies fleeting hype and continues to find success the old-fashioned way: through hard work and pure, potent talent.Anacron.LA
Trained by one of Belgium's most prominent chocolatiers, we bring generations of culinary expertise directly to you. Our fine chocolates are made by hand in our family-owned store with only dairy-fresh butter and cream and a variety of flavors and ingredients from all over Europe.www.belgchocpiron.com/
In December 1997, Donald J. Madia, Eduard Seitan, Rick Diarmit and Paul Kahan opened Blackbird, one of Chicago’s most respected modern fine-dining establishments. Critically acclaimed Blackbird is home to Executive Chef Paul Kahan, winner of the James Beard Award for Outstanding Chef in 2013 and Best Chef of the Midwest in 2004. Chef de Cuisine Perry Hendrix joined Kahan in the kitchen in 2014, and together they craft elegant and imaginative Midwestern cuisine, showcasing farm-fresh ingredients to create a menu both classic and utterly approachable.
Pastry Chef Dana Cree’s modern technique perfectly complements Hendrix’s poignant style, seamlessly culminating the Blackbird experience. The culinary partnership of Hendrix and Cree is right at home in the austere, yet serene, restaurant adding to the atmosphere that sets Blackbird apart. Managing Partner and Owner, Donnie Madia and Architect Thomas Schlesser crafted a unique and timeless atmosphere in 1997, earning the James Beard Award for Best Restaurant Design and Best Restaurant Design Graphics in 2002. The design incorporates sharp minimalism with expanses of white space and mahogany red oak complemented by a stainless steel open kitchen.
Named for the French slang term for a Merlot grape, Blackbird leads a growing cadre of independent restaurants helmed by chef/restaurateurs who have built a solid culinary reputation for Chicago. Delivering a smart and peerless approach to dining for patrons from all over the world, the restaurant has earned its place as one of Chicago's premier dining destinations, receiving Michelin stars in 2011, 2012, 2013 and 2014.blackbirdrestaurant.com
How We Started
In the 1980s, the industry standard for college and corporate cafeterias was casseroles and mystery meat, served glop by glop out of steam tables. If you were seeking a fresh vegetable, you were out of luck unless iceberg lettuce qualified. However, Fedele Bauccio and Ernie Collins, veterans of food service giant Saga Corporation, were convinced that cutting-edge employers and educators were ready for a different kind of food service. So they bought Bon Appétit Catering, a San Francisco-based catering company known for its incredible food presentation, and relaunched it as Bon Appétit Management Company. The new company hired chefs to cook fresh, restaurant-quality food from scratch — and the food-perks arms race began in the young Silicon Valley.
How We Stumbled Into Sustainability
Now it’s the 1990s. Our chefs were realizing that mass-market produce was being grown to look pretty and to travel well — but not necessarily to taste good. They began connecting directly with local farmers. These relationships set us on the path to becoming the food service industry’s most socially responsible company. In the years following the official launch of our Farm to Fork preferred purchasing program in 1999, we’ve tackled myriad problems in the food system. We’re the first in our industry to switch to sustainable seafood, rBGH-free milk, cage-free eggs, humanely raised ground beef, and pork raised without gestation crates (by 2015), and the first to address food’s role in climate change and the issue of farmworkers’ rights. We continue to redefine how we do business as we strive to provide “food service for a sustainable future.”bamco.com
The Brickheadz is a professional breakdancing group based in Chicago, IL. Established in 1985, it has remained one of the most original and predominant dance crews, and has been notably active in the global breakdancing scene since. The squad's main goals are performing, working for the community, and traveling nationally and internationally for breakdancing competitions and performances.facebook.com/brickheadz
Pedro Gomez, Justin Millius
Calihan Catering emphasizes creative gourmet cuisine, impeccable service and innovative event concepts that set the mood and spirit for memorable events. For over twenty five years our clients have come to rely on our gourmet culinary expertise for intimate dinners, personalized weddings, corporate events, social fundraisers and contractual dining.calihancatering.com
Making outstanding spirits and bottling them in a great-looking package wasn’t enough. We figured you’d want to tour our distillery and learn a little about the science of making alcohol. But who wants just a tiny pour of a warm sample after the tour? We want a drink! So, we built a cocktail bar in our distillery. Where you can enjoy our spirits the right way – on the rocks, shaken and icy cold, or in a delicious, original CH cocktail. And because we get hungry when we drink, we hired acclaimed chefs to make great food and bar snacks that pair perfectly with our spirits. Have a bite before dinner, or make a meal from our menu. Either way, stay a while and enjoy Chicago’s only distillery cocktail bar!chdistillery.com
Chef Charlie’s Vision:
“I want to use my passion for creating innovative flavor solutions that amaze my clients and help them succeed.”
We are the premium consulting practice for the global food industry. From food and ingredient manufacturers to restaurants, institutions and entrepreneurs, we’re all about helping companies like yours grow. In fact, the success of our clients is at the very heart of our company Mission.
To elevate the offerings and sales of our clients with innovative
culinary solutions and impeccable chef support.
We strive to always be a strategic partner helping
our clients grow and become the best in their industries.
Here is just a taste of our full menu of services that helps distinguish us in the marketplace:charliebaggsinc.com
Located in the heart of Lincoln Park, Chez Moi is the creation of Chef Dominique Tougne. With the help of former Blackhawks player Cristobal Huet, he opened the restaurant in May 2012. The idea is simple: Chef Dominique wants his place to be yours. Indeed, " chez moi " means my place/home. So don't hesitate, open the door, have a seat, and enjoy faboulous food just like if you were home. By chance, the Chef will stop at your table, talk about his creations and share some laughs with you. Admire the chandeliers while you are having a glass of wine, savour Chef Dominique's French feasts, enjoy warm service. You feel like home; this moment becomes unique.
GUESTS OF LA BANQUE AND AREA RESIDENTS ARE INVITED TO ENJOY A UNIQUE DINING EXPERIENCE AT LA VOUTE. THE RESTAURANT'S PLUSH DINING ROOM AND LOUNGE FEATURES FRENCH INSPIRED CUISINE BY CHICAGO CHEF DOMINQUE TOUGNE IN A COMFORTABLE BISTRO SETTING. TRUE TO OUR COMMITMENT TO THE ENVIRONMENT AND TASTE, EMPHASIS IS PLACED ON SERVING FOOD GROWN OR RAISED BY LOCAL FARMERS. DURING THE SUMMER MONTHS, OUTDOOR SEATING IS PROVIDED ALONG THE PLANNED GREENSPACE ON MARTIN AVENUE IN HOMEWOOD’S BUSINESS DISTRICT. THE FOCAL POINT OF THE RESTAURANT IS THE BANK’S VAULTS, WHICH INSPIRED THE LOGO FOR BOTH THE HOTEL AND THE RESTAURANT. A MASSIVE PNEUMATIC DOOR, INSPECTED AND SIGNED BY THE LEGENDARY FORMER FBI DIRECTOR, J. EDGAR HOOVER, SECURES THE VAULT, PROVIDING A UNIQUE BACKDROP FOR OUR BREAKFAST BUFFET AND PRIVATE DINING ROOM EXPERIENCE.chezmoichicago.com
THE CATZ STORY — EST.1986
The Chicago Who?
In 1994, the Chicago Federation of Musicians presented its inaugural Living Art of Music Awards (LAMA) to deserving Chicago based artist and groups. Nominees in the "Best Pop Group" catergory were Chicago, Richard Marx and The Chicago Catz. REWIND !! The Chicago Who? Richard Marx and Chicago, that makes sense; but The Chicago Catz! Who are they and why were they nominated.
The Chicago Catz are one of the Windy City's best kept secrets and treasures. For more than 26 years, this group of professional musicians have performed at some of the most prestigious private parties and events in Chicago. "High society hors d'oeuvre music", you're thinking. To the contrary, The Chicago Catz serve up and dish out the hottest "get out of your seat and dance" music in town!
During the late 70's and early 80's there were three hugely successful local bands in Chicago: R&B group Third Rail (later known as Maxx Traxx), Ska band Heavy Manners, and blues act Big Twist and the Mellow Fellows. Each band sold out night clubs, played college concerts and put out albums of original music. By day, the musicians were respected studio/session players. Jingle houses and album producers were always putting out the call for "those cats from Chicago". The stress from the "let's make records" grind and the competition from session work was enormous. Several of the guys from the three groups were longtime friends and had similar musical tastes, having grown up listening to R&B pop music. They thought that it would be fun to put together a high energy R&B pop dance band as a side project. It would create a nice change of pace from their daily business pressures and give them the opportunity to play together. Through their contacts, they knew they could pick up some club dates and "let their hair down" playing songs made famous by the likes of Stevie Wonder, James Brown, Temptations and other greats of the Motown era.
Their plan was put into action. They got together after their sessions and rehearsed for several months until the music was tight. During this time, word got out that the supergroup had formed. At their first appearance, devoted fans of "Third Rail/Maxx Traxx, Heavy Manners and Big Twist & The Mellow Fellows came out in droves to see them. The fireworks emanating from on stage fueled the audience and the group became an instant success, The "Catz" as they are called by their fans, have gone on to become one of the most sought after groups for corporate, private and special events. They still play occasional club dates at the urging of their friends and fans and always leave the crowd sweating and yelling for more. Their musicianship is arguably the best in Chicago and their philosophy is simple. "We're here to have fun, you might as well join us”.
The Chicago Catz have demonstrated to event planners that a "fun and party" atmosphere does not have to be sacrificed for fear of having a bunch of grungy, mediocre, part-time musicians show up as the evenings entertainment. They have proven there is a choice, other than dancing to the "Sleepy Time Orchestra", for your event.
If you want your guests to attend a party they'll remember, hire The Chicago Catz. There's only one thing worse than being the guest at a boring party: being the host at a boring party.
You've got nothing to lose, except a good time!www.chicagocatz.com/
After touring extensively with a variety of rock bands, Chris took interest in Indian music and started to study regularly with legendary Sitarist, Partha Chatterjee. This gave rise to an interest in fusion music and ever since Chris has been experimenting with how the classical music of the Indian & Arabic worlds can interface with a western groove. Whether it be a rock, electronic or ambient style, Chris is constantly looking at how the east can inform western pop music in a manner that is both refreshing and danceable. Strictly instrumental and deeply spiritual, Chris' music has a way of respecting the traditions he interacts with that always comes across as a thankful invitation to celebrate email@example.com
Circle City Sweets began in 2006 as a part time business in Indianapolis, Indiana by owner Cindy Hawkins. As the business grew and became an opportunity to move into a full-time business, Cindy moved to Chicago to attend the French Pastry School. In June 2008, after graduating from the program with honors, she returned to Indianapolis to get started on developing her business. Circle City Sweets was sharing space in a catering kitchen and was focusing on wholesale baking, catering and farmer’s markets. In 2010, the business moved into the Indianapolis City Market as a full French/American Patisserie. Since that time, the business has continued to grow and has proudly had a number of fellow French Pastry School graduates working for us. The business has expanded into a sister restaurant, Circle City Soups, run by her husband, Chef Roger Hawkins. The company is planning an expansion in 2014 into a second location as they continue to grow their wholesale and catering business.
Our cake team for the Great Gateaux is made up of a number of French Pastry School graduates. Pastry Chef Cindy Hawkins and Holly St. Myers are graduates of L'Art de la Pâtisserie program and Janna Mayes is a graduate of the first L’Art du Gâteau program. Sous Chef Tanya Kessenich is a graduate of the Art Institute of Indianapolis.circlecitysweets.com
Our professional mixologists have dedicated their careers to the fine art of making drinks. Anyone you know can shake a cocktail, but crafting one that is perfectly balanced takes practice and experience.
Our vision was to take classic cocktails and then source the best ingredients from around the world to properly balance them. These drinks were not created in the boardroom, but instead come from people who have dedicated their life to hospitality, the study of spirits and the history and art of bartending.
Chief mixologist, Charles Joly, is world renowned and has an extraordinary palate and attention to detail. While there are thousands of bars out there, only a small number make thoughtful, fresh drinks. Charles wanted to create something that would be the closest thing you could get to having a craft cocktail specialist at your disposal. Our drinks are as close as you can get to those served at high quality bars.
We focus on using only fresh, all natural ingredients, regardless of expense. We believe in quality over quantity and that the integrity of those ingredients is the only way to make an authentic drink. Each individual batch is precisely measured and we pay attention to small details such as how will the drink taste after it’s sat in a glass of ice for ten minutes. This attention to detail isn’t the norm, but we didn’t want to create something normal.
We hope you find that our cocktails are fun, flavorful and authentic. These are the drinks that we recommend to our bar clientele and the ones we drink ourselves. Cheers!http://crafthousecocktails.com/
Founded in 1963, Cress Creek Country Club has long been the premier family orientated country club in the Western Suburbs. The wide variety of programs, services and amenities has made Cress Creek the Club of choice for Naperville and all of its neighboring communities. Whether you're enjoying a round of golf on our Ron Prichard designed championship golf course, dining in the plantation style clubhouse, playing tennis or lounging at the pool, there is something for the entire family at Cress Creek Country Club. We look forward to seeing you at the Club very soon.cresscreekcc.com
Centered within the frenetic city that surrounds it, this luxury boutique hotel and spa evokes a vibe that isn't about seeing and being seen - only about living in the moment. At dana hotel & spa, giving is our pleasure, and it's this fundamental, yet profound principle that we practice daily.
dana has been designed for living; a boutique hotel and spa that offers an artful juxtaposition that balances the beauty of natural elements with state-of-the-art technologies, making our guestrooms and suites ideal for your lifestyle. Natural, sustainable woods, warm earth tones and flawless details create dana, one of the most unique hotels Chicago has to offer. Whether for serious business or untethered pleasure, let dana be the dramatic backdrop for any experience you dare to imagine.danahotelandspa.com
Delightful Pastries made Chicagoist's lists of the best doughnuts in Chicago on the strength of their paczki but their exceptional baking goes beyond Polish doughnuts. They also make outstanding breads, danishes, cookies, cakes and other sweets. Try a slice of their marble pound cake with a cup of piping hot black coffee. Delightful Pastries also offers baking classes so you can improve your skills at home. — Chuck Sudo
"The name hits the nail on the head" at this European-style bakery set in Jefferson Park, Old Town and the Loop's French Market where a "lovely staff" serves up "beautiful", "melt-in-your-mouth" pastries, cakes, cookies and more; "amazing breakfast sandwiches" and savory lunch bites supplement the sweets. – Zagatwww.delightfulpastries.com/
Darlene Jackson aka DJ Lady D is a pillar of Chicago’s music community. Hailed as “Chicago’s house music queen” by Chicago Magazine, she’s a constant performer at every relevant dance club, museum or cultural event to rise in the city. Lady D has also played nationally and internationally since 1995 with diverse appeal. She’s well known for her house, techno and disco sets for fan-filled and celebrity events. She’s toured extensively through North America (Canada, US & Mexico), Russia, Asia, plus several stops in Europe (France, Germany, Netherlands). She's also appeared at numerous festivals including Lollapalooza, Wanderlust’s Yoga In The City, Noise Pop and Chicago’s own Cultural Music Series in Millennium Park, setting the bar in the art of djing for men and women alike.
A media darling, DJ Lady D has enjoyed covers and features in Billboard, Spin, Chicago Magazine, Chicago Tribune, International DJ, Urb, XLR8R, Mixer, Venus, DMA, UR, New City and many more. The subject of radio broadcasts stateside (NPR) (WBEZ) and overseas (NE, FR, UK) and documentaries such as: Midnite Madness, Girl The Movie, Slipcue, Godfather of Disco, Maestro, Girls Gone Vinyl and more, Lady D is often called upon for her musical expertise. Time and again she has appeared on television for WGN, CLTV, Metro TV (NYC), NBC, and PBS. She has worked with the Chicago Chapter of N.A.R.A.S (the Grammys) as a voting member in their advocacy for continued governmental support of arts programs in schools. In addition, Lady D has coordinated the DJ curriculum for the Girls Rock Chicago! Organization for the last six years.
Currently, DJ Lady D remains focused on studio work and an upcoming tour (2015) celebrating 20 years of djing. She is also a resident whose DJ mixes appear on 101WKQX FM's popular Saturday night dance music show, "Electric Playground". With residencies at popular clubs like Untitled and the Foundation Room at House of Blues, DJ Lady D stays in demand locally as well as abroad.
For more than 3 centuries, the SPARR family has been introducing the rich heritage of her “terroir” wines to the world.
At the heart of the wine-growing region of Alsace, the vineyard of thirty hectares stretches on various slopes, north to south from Riquewihr to Sigolsheim and Turckheim. These vineyards fascinate with their complexities, then their vine-growing potential. Deep roots lead the vine to the terroir and explore the varied sub-soils, conferring to the wine its personality and character. Varietal expression fades away and leaves in its place the specific identity of each soil. This network of differences, and contradictions, characterizes magnificently Alsace.ribeauville-riquewihr.com
Growing up in a family where events revolved around food, owner Julie Goding was always surrounded by numerous cooks and bakers each with their own take on a recipe. This inspired Goding to start baking at a young age, and to continually tweak each recipe until satisfied with the final result.
Into adulthood through a career in graphic design, she continued this pursuit of baked good perfection, making cookies as gifts for coworkers, family and friends. Her gingerbread cookies became a fast favorite, and soon requests started coming in for gingerbread cookies year round. This acclaim inspired Goding to change careers and pursue her life-long dream to become a pastry chef. She enrolled in the French Pastry School's L'Art de la Patisserie program in Chicago, graduating in 2010. After a few more years of practice, learning and perfecting, in November 2013, Dough Dough Bird Baking Company was born with a single mission: make gingerbread cookies available year round!doughdoughbirdbc.com
Jolene Worthington & Diana Moles
At Eli’s that means everything from coming up with the perfect recipe and selecting the finest ingredients to hand-decorating and staying up all night to bake our crisp all-butter cookie crusts. Eli Schulman believed baking was an art. So when he created the very first Eli’s Cheesecake as the signature dessert for his award-winning restaurant, Eli’s the Place for Steak, a legend for 39 years, his customers proclaimed it “Chicago’s Finest.” With the same care and dedication demonstrated by Eli himself, The Eli’s Cheesecake Company, a family owned business, has been baking up delicious cheesecakes and other desserts since 1980. At Eli’s, we slow bake our cheesecakes in small batches, taking the time to allow our ingredients to develop to their optimum flavors…the key to achieving Eli’s unique taste and texture. Eli’s prefers using regional ingredients from local farms and producers who share Eli’s commitment to quality.elicheesecake.com
Elysia Root Cakes grew out of Elysia Root’s desire to create uniquely beautiful and delicious cake, cupcakes and cookies. Having planned her own wedding, Elysia knows how important every detail is in making every bride’s perfect wedding day a reality, from the dress, the flowers to….of course the wedding cake!
Elysia specializes in creating exquisite and artisan sugar flower décor that results in an unforgettable keepsake and showcases each couple’s wedding style. Everything for your reception should be a reflection of who you both are – your guests are there to celebrate you and your marriage and you are creating an experience to share with your guests with your selections of the venue, décor, flowers, cake etc. A wedding is more memorable when everything is “favorites” of the couple and that absolutely applies to the flavor of the cake! Like the outside of the cake, the inside can be just as customized and we love working with our clients to create a scrumptious cake that tastes as good as it looks!
Elysia believes that each wedding cake that she and her team creates should be always couture, always custom, and always uniquely you! Often the cake is the last impression of the reception, make it a reflection of who you both are!
Before launching Elysia Root Cakes, Elysia who has her B.S. in Business from the University of Illinois and a M.B.A. in Strategic Management and Marketing Management from the University of Chicago, worked in the Insurance industry for 10 years in various roles. Cake decorating began as a fun hobby for Elysia in 2010 and she enjoyed making cake creations for her family, friends, and colleagues.
Elysia received her formal training in the pastry arts at The French Pastry School in Chicago where she attended L’art du Gâteau and studied with Chefs and Master Cake Artists Nicholas Lodge, Mark Seaman, and Kristin Ryan, as well as Chefs and World Pastry Champions Scott Green and Joshua Jackson. Elysia has continued to refine her skills by taking additional classes from some of the world’s best sugar and cake artists including Nicholas Lodge, Ron Ben-Israel, Mark Seaman, Susan Carberry, Lauren Kitchens, Mike McCarey, Courtney Clark, Debbie Brown, Marina Sousa, Rick Reichart, Jacqueline Butler, and Kaysie Lackey.elysiarootcakes.com
The globally recognized Eurest launched in 1996 in the US and provides dining services to local, regional and national companies within the Business & Industry markets, including employee dining centers, on-site catering, vending, executive dining rooms, and other managed services. Eurest is proud to serve the world’s most respected and successful corporations, including many of the Fortune 500.eurest-usa.com
European Imports Ltd. is a family-owned importer and distributor founded in 1978 by Seymour Binstein. The company began as a cheese importer supplying primarily the Chicago market. In 1984 European Imports Ltd. started its foodservice division, supplying product to an extensive list of major hotel and white tablecloth restaurants in the Chicago area as well as servicing caterers and foodservice jobbers. Nationally, the foodservice business is handled through foodservice distributors with customers in Arizona, Minneapolis, Birmingham, Indianapolis, Detroit, Pompano Beach, St Louis and Texas. In 2000 European Imports Ltd. acquired Pee-Wee Imports to expand foodservice operations in Arizona. In 2001 an Arizona warehouse was opened to enhance service to retailers and foodservice segments in that rapidly growing market. Products for the foodservice division include olive oil, vinegar and vegetables in bulk, meat and game, baking chocolate, pastry ingredients and par-baked bread.eiltd.com
For 30 years, Food For Thought has been driven by two principles: delicious food and gracious hospitality. Our Catering division is renowned for creating truly special events. The FFT Hospitality Group provides café, contract dining and conference catering services for thousands of customers daily. And our newest venture, Food Box Catering, conveniently delivers fresh and delicious menu items right to your door.foodforthought-chicago.com
Several years ago, we looked back on our history (our company was 75 years old then) and sought the words that best defined Frederick Wildman and Sons. They were “venerable, “steadfast”, “loyal”, “prestigious” and “dynamic”. Those five words and all they mean continue to define the company today. To me, the word and concept of being “dynamic” is crucial as we enter our 9th decade. Several aspects of our dynamism come quickly to mind: new suppliers, an expanded selection of fine spirits, a renewed management structure and energized relationships with our shareholders, distributors and customers across the United States. Of course, our core commitments to quality in our products and relationships remain “steadfast” and our logo, the “Oval of Quality” still represents all of our values. Our doors are always open for your inquiries and comments. Thank you for joining us on our website and thank you for your continued support.frederickwildman.com
In Quercy, everything that is precious is black... starting with the local wine, called « The black wine of Cahors» by the English in the Middle Ages.
For four generations, this «Vin Noir» has flowed in our family’s veins, and been the object of all our efforts in the historic Cahors vineyards. In love with this grape variety – its history, its aromatics, and its deep black colour – we have made it our leitmotif from father to son, perpetuating our know-how and values since 1887.
The estate’s winegrowing history goes back to the Middle Ages, when it belonged to the Abbey of Lagarde Dieu in the Tarn-et-Garonne department. Their vineyard holdings at the time covered nearly 1,000 hectares.www.hauteserre.fr/index.php/en.html
Several religious wars later, and never ceasing to produce wine, Château de Haute-Serre had a place of honour on the menu of an 1889 gala dinner alongside the likes of Château Margaux and wines from Pommard. This is a great, prestigious wine, and a standard for the appellation.
However, the vineyard did not escape the phylloxera crisis in the late 19th and early 20th centuries. The vines were completely ravaged and left to revert to their natural state. In 1970, Georges Vigouroux appeared on the scene. The first vintage of the resuscitated Château de Haute-Serre was in 1975, after five long years spent renovating the estate.
Gibsons Bar & Steakhouse has been the pinnacle of Gold Coast dining for over 2 decades.
Housed in the space made famous by Mr. Kelley’s, where Streisand and Sinatra performed, and later occupied by 70’s and 80’s hot spot Sweetwater, Gibsons continues the star studded tradition with a nightly procession of the famous and powerful. You can trace our history pictorially throughout the restaurant where autographed photographs of athletes, politicians, movie stars, rock stars, entertainers of all kinds, and of course the diehard Gibsons “locals” appear.
The locals are the heart and soul of Gibsons, some of them enjoying the food, service, and party atmosphere 3 – 4 times a week.
They are family, recognized and pampered from everyone in the establishment, beginning with owners Steve Lombardo and Hugo Ralli and continuing through the restaurant staff, many of whom have worked for Gibsons since its inception. How do you become a local? Usually your second trip is enough for the staff to remember you and bring you into the family.gibsonssteakhouse.com
Jen Templeton’s love affair with food and baking began early. Coming from a family of farmers, gardeners and hunters, Jen was always in touch with the source of her food. She learned about canning and preserving from her mother and great-grandmother, and would spend hours in the kitchen with her little sister stirring up cookie doughs with a wooden spoon. Holidays were always filled with homemade edible gifts, some of which still make it into the holiday treat roster at Jen’s bakery, GingerSnap Sweets & Such.
Jen worked in foodservice through high school and college, learning how a restaurant operated as she worked her way through multiple front of house and kitchen positions. She enjoyed the industry, but once she moved from southern Missouri to Chicago in 1998 she began a career in finance. After several successful years she realized she was not suited to sitting at a desk and began to explore the prospect of returning to foodservice. Jen enrolled at The French Pastry School and found pastry to be a perfect fit.
Completion of the L’Art de la Patisserie program was followed by an internship at the French Pastry School, where Jen was fortunate to work with and learn from many outstanding staff and visiting chefs. Jen accepted a position at Julius Meinl, moving through the organization over four years learning various aspects of the coffee and pastry business. She ended her time with Julius Meinl as Executive Pastry Chef, and began working with Tiny Lounge in 2011. There she was quite fortunate to be supported in her prospect to build a wholesale pastry and catering business. In spring of 2012 she struck out on her own and started working on a space for GingerSnap Sweets & Such. By summer 2012 the dream was a reality, and Jen and her fabulous staff have been working ever since in an effort to solve a few of the world’s problems with cake.gingersnapsweets.com
In 1935, restaurant owner Gus Poulos created his first batch of homemade ice cream that was far richer and more satisfying than any other in that era, anywhere in Chicago. Word traveled fast about the quality of Homer's Ice Cream. Its humble beginnings as a two-table ice cream parlor did not last long. Soon people from all around, up and down Chicago's North Shore came to Homer's. In fact, Homers Wilmette Restaurant and Ice Cream Parlor, located at 1237 Green Bay road in Wilmette, IL is the original location.
Legend has it Al Capone, having a lakefront house in nearby Glencoe, was a frequent visitor and most appreciative customer. Al Capone spent many hours in the Wilmette location and always had an unusual entourage. He was one of Gus' most pleasant customers.
Gus' two sons, Steve and Dean, who grew up in Wilmette, continue to carry on their father's devotion to providing the finest quality ice creams and toppings to their customers. They still make ice creams the old-fashioned way: thick, heavy, and so very delicious.
Today, many prominent dignitaries and entertainment stars religiously request varieties of Homer's Ice Creams sent to hotel suites, private homes, and assorted entourages when in Chicago.
Transplanted Chicagoans, as well as out of town visitors, continue to request Homer's overnight wherever they are. Homer's has been shipping overnight ice creams for years. Homer's would love to ship pints to you.homersicecream.com
We are a global hospitality company with widely recognized, industry leading brands and a tradition of innovation developed over our more than fifty-year history. Our mission is to provide authentic hospitality by making a difference in the lives of the people we touch every day. We focus on this mission in pursuit of our goal of becoming the most preferred brand in each segment that we serve for our associates, guests, and owners. We support our mission and goal by adhering to a set of core values that characterizes our culture.
We manage, franchise, own and develop Hyatt branded hotels, resorts and residential and vacation ownership properties around the world. As of December 31, 2013, the company's worldwide portfolio consisted of 549 properties.hyatt.com
Kevin Kelly & Javier Trujillo
J&L Catering was founded in Chicago’s River North neighborhood in 1989. With more than 20 years of food service experience and a life-long passion for great food, owners Ted Grady and Kevin Kelly continue to bring freshness and creativity to Chicago’s catering market.
We have become known for our original and exciting cuisine and for the ability to work in a variety of settings where both precision and flexibility are essential to meet a client’s changing needs. J&L has experienced robust growth and is a financially sound company. J&L is owner-operated and has more than 40 managers, chefs, and event designers, and on-premise service personnel for the corporate accounts we manage. Our service staff for all private events is personally recruited and trained by J&L management. These individuals, many of whom have been associated with J&L for more than five years, currently number more than 60, including captains, waiters, bartenders and chefs.
Our professional staff is personable and stylish, providing experienced and efficient service to our clients. Typically, J&L will provide a full range of services for your event, including event management, tabletop design, a professionally trained staff, a complete bar package, entertainment, decor and floral arrangements.jandlcatering.com
The quirky brand!
Fun, irreverent, a little silly, but always delicious. That is Jo Snow Syrups.
I started making coffee syrups when I owned a café because I got so bored with the flavors that were out there. I was obsessed with this Mexican coffee drink called Café de Olla & set about recreating it. It may have started with coffee, but it didn’t stop there.
A friend asked me to make fruity syrups for her Italian deli.
Bartenders started creating cocktails with my syrups.
I dreamt of having a snow cone stand.
FAQ: How did Jo Snow get its name?
My husband, my good friend and I came up with the name on a road trip to Kansas City to check out a snow cone stand. After seven hours of being locked in the car with each other, you tend to get a little delirious! I had another name in mind, but decided it was just too serious. I wanted this brand to be fun & quirky & light hearted. I wanted this brand to be “me”. Jo Snow Syrups was born.
That’s my story…and I’m sticking to it!josnowsyrups.com
Welcome to La Fournette. We bring to you an authentically French bakery and café through a uniquely different experience. We bring generations of expertise and craftmanship and blend it with new ideas, culture and spirit.
As was true of their founding bakery in Schnersheim, France, where the village markets dictated the daily offerings, La Fournette’s products are respectful of the seasons and local produce. Crusty, aromatic, and flavorful; the way bread is supposed to be, most of our breads are made with natural sourdough starters, a slow process that results in superior flavor and texture.
All of the products are made in our own bakery which was designed to be energy efficient and operate with minimal waste. The Zimmermanns spent years researching and planning before opening La Fournette to ensure that their customers in Chicago would enjoy the same quality and small-town welcome that they did in Schnersheim.lafournette.com
La Sardine is a West Loop staple serving classic French comfort food for Lunch and Dinner. This first-rate bistro is decorated with warm cherry-wood accents and brick walls compliment vibrantly painted columns. La Sardine features classic French dishes ranging from Escargot à la Bourguignonne, French Onion Soup, House-made Charcuterie, Lyonnaise Salad, Bouillabaisse, Steak Frites and the best Soufflés in the city. La Sardine offers an extensive French wine list that is approachable but will intrigue even the most die-hard Francophiles. La Sardine has daily specials Monday through Friday that include half priced bottles of any wine on the list on Mondays, a $33 prix fixe dinner on Tuesdays, and dollar oysters at the bar on Fridays. In addition, La Sardine offers a happy hour Mon-Thurs from 5-7 with bar bites under $3 and glasses of wine, beer, and cocktails $7 and below.lasardine.com
Here at Labriola Café, we believe that food is meant to be celebrated. We've found the perfect balance between European tradition and American passion. We see every day as a new chance to express ourselves and show off just what we can do.
The place to go for honest to goodness delicious. Come in for a meal or just to satisfy a craving – bread is only the beginning and you’ll taste our enthusiasm for authenticity in every bite.http://labriolacafe.com/
Le Rêve Patisserie and Café, opened in the summer of 2008 by Andrew Schneider and Therese Hittman, serves traditional bistro meals from breakfast through late-night dinner. Located in the heart of the Wauwatosa Village, Le Rêve is renowned for its exceptional design. Once a 100-year-old bank, the building has since converted into a spacious patisserie and café with classic leather banquettes, playful pendant lighting, and a signature zinc-topped bar.
Le Rêve offers a French menu prepared by chef de cuisine Patrick Murphy. Guests can also choose an assortment of breads and traditional pastries, made by classically trained pastry chefs, from the signature glass display.
Le Rêve is also available to host your special event. Our dining rooms will accommodate up to 80 guests.lerevecafe.com
Lovely's doors opened at 1130 North Milwaukee Avenue in Wicker Park on June 30, 2007. Our vision was and continues to be that Lovely exists as a unique place for customers to stop in for their coffee, tea, & exemplary espresso drinks, along with their favorite pastry, on the way to the rest of their day. Additionally, we designed Lovely to be a destination spot for gathering with friends, meeting with colleagues, and as a comfortable space for hours of work and study. Thanks to our loyal customer base, Lovely continues to grow after all these years. Lovely would be nothing, however, without the family of employees who make it as lovely as it is. The purposeful and respectful attention they pay to each other, the business, and the customers is easily our greatest asset and what makes Lovely exceptional.
Lovely’s owners & operators, Bob & Gina Hartwig, were the first bride and groom ever to be married at Lovely on its brand new patio on October 4, 2008, thus establishing Lovely as a unique wedding venue in Chicago. This was not only the continuation of their personal love story, but an opportunity to add the honor of hosting other couples’ most special day as an exciting and fulfilling addition to Lovely’s repertoire. Lovely weddings are hosted more frequently now than ever before. In 2009, the Lovely family decided to grow, inspired by our love of pairing brunch with baking. We opened Bakin’ & Eggs at 3120 North Lincoln Avenue in Lakeview on November 9th of that year, and it continues to be ever more popular with our regular customers as well as new faces every single day. The opportunity to sell Lovely pastries alongside our newly designed breakfast, brunch, and lunch menu was the fulfillment of a goal for Lovely to be a preferred wholesale pastry provider in Chicago and beyond. In no time, Lovely had more wholesale clients and produced way more product than our little Lovely kitchen could keep up with! In the blink of an eye, it was time to grow again.
On June 14, 2012, the doors to Lovely, too opened at 1138 West Bryn Mawr Avenue in Edgewater. With our new enormous kitchen and its state of the art equipment came the opportunity to hire more team members, take on more clients, and expand our menu and offerings! Along with a beautiful production kitchen, Lovely, too has a sweet little café with all the charm you’d expect and the pastries you’ve grown to love at Lovely and Bakin’ & Eggs.lovelybakeshop.com
My name Dave Schneider, I am a well-rounded and experienced graphic designer currently living on the north side of Chicago.
I enjoy pretty much anything creative (design, photography, art, music) and I strive every day to learn and expand my knowledge and skills.
When I am not sitting in front of the computer, you can probably find me out on a soccer field somewhere.nobodypanic.com
Oak Mill Bakery is a family-owned specialty bakery committed to serving Chicagoland with the freshest and finest European style baked goods since 1986. Specializing in high-end cakes, pastries, tortes, sweet table displays and baked goods made from scratch and fresh from our ovens daily. We strive to use natural ingredients such as fresh fruits & purees, natural butter, fresh eggs, real cream and parve chocolate to keep the quality of our product at the forefront. We invite you to stop by one of our stores to sample our daily selections. Mówimy po polsku!oakmillbakery.com
Stephen Henry & Fabrice Bouet
The story of downtown Chicago’s Palmer House Hilton is one of romance and undeniable charm. Potter Palmer was a Chicago business magnate—well-known for a variety of endeavors, including his significant role in the development of downtown Chicago’s iconic State Street. Bertha Honore, 23 years Potter’s junior, was a wealthy socialite who also had a drive to learn and succeed. An introduction by Potter’s former business partner, Marshall Field, sparked a romance—and eventual engagement—between Potter and Bertha that led to perhaps one of the most extravagant wedding gifts of all time – Palmer House. It was a grand Chicago Hotel—one destined to take its place among the most luxurious hotels in Chicago and beyond. However, only 13 days after its grand opening, the Palmer House fell victim to the Great Chicago Fire. But that didn’t deter Potter. Determined to rebuild his hotel, Potter secured a $1.7 million loan–negotiated on his signature alone. On November 8, 1873, the new Palmer House welcomed its first guests, marking the opening of what would become the nation’s longest continually operating hotel. - See more at: http://palmerhousehiltonhotel.com/about-our-hotel/#sthash.TvUH4pJG.dpufpalmerhousehiltonhotel.com
Growing up in Leon, Mexico, Patricia always dreamed about graduating from college. Her family relocated to the United States. In Chicago, while working in assembly line and other factory jobs, she work her way through school and finally graduated as a Graphic Designer from Saint Xavier University in May 2006. She loves art studio, and really enjoyed designing; it never crossed her mind working in cake decorating.
However, in 2011, her sister Maria Muñiz, graduate of The French Pastry School, decided to sell her cake shop and to support her husband’s business; Patricia and her husband couldn’t pass the opportunity, and Jose Luis bought Pastel! Cakes and More. With Jose Luis managing employees, Patricia quickly discovered how to use her background skills and previous experience in the kitchen, discovering a new love in fondant and cake decorating. As soon as she could, and eager to learn more, she enrolled in L’Art de la Pâtisserie at The French Pastry School and graduated June 2013. For Patricia cake designing/decorating is not a job, but her new found love. Every cake order brings its own challenges, but along with it the opportunity to keep learning and to keep the excitement going. In this profession you never stop learning, there is always something new, and that is what she likes about it. Along with Pastel!’s staff and cake decorators, she strives to provide customers with great looking cakes. Today, she is very happy about this incredible opportunity to participate in the Great Gateau 2014!pastelcakesandmore.com
Chef Mauro Mafrici and his wife, Architect Kimberly Anguil Mafrici help their guests experience Italian food and dining in a whole new way. Their newest venture, PELAGO, redefines up-scale Italian dining with a focus on homemade pastas and seafood. For every guest, Italian cuisine will be redefined. The traditions of Italian cooking from the North to the South of Italy have been translated with a local twist and modern cooking flair to create a contemporary menu for an outstanding culinary journey.pelagorestaurant.com
At Pete’s Fresh Market we believe in giving you the best quality products for the best value.
We got our start in the early 1970s as a small, full-service produce stand on the south side of Chicago and have not strayed far from those humble beginnings. Produce is still the heart and soul of our business, as our fruit and vegetables continue to be hand-picked and delivered daily. Extending beyond fresh produce, each of our stores has a full service kitchen, bakery, and deli with dedicated and artistic staff. In-house butchers are at your service to answer your questions, assist in your selection, and prepare our fine meats to your exact specifications. Finally, no supermarket would be complete without aisles of your pantry essentials. We boast thousands of top quality groceries and imports, including a wide array of international, gluten-free, and organic products.
As a family owned and operated business with over 40 years of experience, Pete’s Fresh Market has stayed true to its core values: delivering the highest quality and freshest products at an honest price.
Four-time Talk of the Town winner Pete’s Fresh Market currently has 10 locations throughout the Chicagoland area, with future projects in the pipeline. Stop in and see why we give you the best quality for less!petesfresh.com
Pierre's Bakery is a family owned business. Top quality ingredients are obtained to prepare exceptional baking products.
Pierre's bakery specializes in European artesian breads. Wedding cakes, Birthday cakes, Sweet 16 cakes, Gelato, French pastries, Cookies, Mexican and American pastries.
Our new location offers Julius Meinl Coffee. We have Hot and Iced Coffees such as Cappuccinos, Lattes, Hot Chocolate, and Assorted Teas. We also offer Breakfast pastries, delicious desserts, cookies, gelato, and sorbet.facebook.com/pages/Pierres-Bakery-Chicago-Damen
Some of the most impressive culinary masters insist on using Plugrá® European-Style Butter to ensure superior results in every masterpiece. Slow-churned for less moisture with the optimal 82% butterfat, Plugrá is the secret to richer, creamier sauces, flakier pastries, higher cakes, sizzling sautés, and flavorful presentation.plugra.com
Amanda Warren , Cristina Buffalino
Since its inception in 2006, David Burke’s Primehouse has continued to redefine the modern American steakhouse by pushing the envelope of culinary creativity. The menu is marked by notable and whimsical dishes that are signature to the eclectic and innovative style of Chef David Burke, such as Pretzel Crusted Crab Cake and Kobe Beef Sashimi on Himalayan rock salt.
The first chef to own his own bull, Chef Burke's commitment to quality is evident in the USDA prime grade, hand-selected beef served in David Burke's Primehouse. The restaurant dry-ages its meats in a Himalayan salt-tiled aging room on premise. The result is perfectly marble-ized, tender beef with a rich depth of flavor.
David Burke’s Primehouse features a rotating menu that focuses on seasonal, local and organic ingredients and inventive dishes that reflect evolving culinary trends. Highlighting the entrée menu are the award-winning 55-Day Aged Rib Eye, Bone-In 20 oz. “South Side” Filet Mignon and Butter Poached Lobster.davidburkesprimehouse.com
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.
My love affair with preserving fruit began as a student at the French Pastry School in Chicago, where I was moved by the beauty and simplicity of the process. It is this passion, combined with a close attention to detail, that ensures the quality and richness of our products.
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.rarebirdpreserves.com
Shaw’s is two restaurants in one – a jazzy, sophisticated, seafood restaurant and a carefree, lively oyster bar. Both serve top-grade fish and shellfish, several varieties of just-shucked oysters, and inventive sushi and sashimi combinations, made with the freshest fish in town.shawscrabhouse.com
Sofitel Chicago Water Tower provides upscale accommodations just minutes from the Magnificent Mile Navy Pier Museum of Contemporary Art Lake Michigan and many fashionable boutiques and restaurants.
This luxurious downtown hotel is a real architectural star in the place where skyscrapers were invented. Discover the finest of everything in the Windy City at our downtown Chicago hotel.Our unique hotel designed by French architect Jean-Paul Viguier is a 32-floor prism of glass featuring stunning views of Lake Michigan and the Chicago skyline.Select from 415 rooms on 32 floors including 32 suites and one presidential suite all featuring Sofitel's luxurious feathertop and duvet sleep system - SoBed.
Relax and savor delicious cuisine and the stylish ambiance of one of the best restaurants in Chicago - Cafe des Architectes. Make a night of it and enjoy cocktails before or after dinner in our chic lounge Le Bar.sofitel.com
Southern France has been the dream of Chef Amanda Tommey Terbush for quite some time. Amanda is originally from Columbus, Georgia and comes from a long line of bakers and food enthusiasts. Her grandmother, Vela, was one of the best bakers in her family. Aunt Bevelyn, who has written and published several Southern-style cookbooks, with which Amanda takes much inspiration. And her mother, Cheryl, who is an amazing bread maker, most noted for her sweet rolls.
Amanda attended the University of Georgia and studied Therapeutic Recreation. This took her to New York City to work as a Recreation Therapist, working with such diverse populations as persons with AIDS , spinal cord and traumatic brain injuries, children with psychiatric and psychological disorders, and persons with mild to moderate demetia. When Amanda and her husband, Alan, moved to Chicago, she took a job in a chocolate shop, to get out of the house and meet new people. This changed everything. Amanda fell in love with everything chocolate and was the catalyst for applying to pastry school. In 2008, Amanda was accepted to the prestigious French Pastry School in Chicago. Eager to learn, Amanda staged at the newly opened Chocolate Academy at Barry Callebaut and they offered her a job after graduation. Her time at the Chocolate Academy was a master class in pastry, working with world-renowned chefs and being exposed to new ideas and techniques. This knowledge would be the foundation for pushing Amanda and in 2010, she became the Pastry Chef for Cook au Vin/La Boulangerie in Chicago. With chocolate being such a passion, she left in 2012 and took an R&D position with Vosges Haut-Chocolat. Amanda's restless creative nature struggled between making chocolate and making pastries. During her time as Pastry Chef, Amanda was longing to work with chocolate. Now that she had the chance to work with chocolate and confections at Vosges, Amanda dreamed of creating pastries again. Thus, the idea of Southern France was born.southernfrancechicago.com
Rich Labriola, president of the Labriola Baking Company, partnered with Stan Berman, founder of Stan’s Donuts, to bring the more than 50-year-old donut shop to the Midwest. Labriola, a well-known Chicago baking company, supplies high-end bread products including the company’s famed pretzel bread to grocers and restaurants.
Stop by Stan’s Chicago today to try a baker’s dozen of our whimsical donuts, gourmet coffee, and luscious gelato.stansdonutschicago.com/
A gourmet French pastry shop in charming Downtown Oak Park,
Sugar Fixé Pâtisserie creates delicious pastries that combine classic European traditions with American styles. All pastries are made from scratch using high quality, natural ingredients. Proudly serving Julius Meinl coffee, espresso, and teas.
Stop by to enjoy a latte and croissant while watching the Sugar Fixé team hard at work in the exposed kitchen.sugarfixe.com
Founded by Chef Anne Shaeffer, Sulpice Chocolat is a Chicago-based artisan chocolate house specializing in the world's FIRST designer, painted chocolate bars. In fact, we are proud to say that we are on the forefront of pioneering this exciting new way to enjoy luxury chocolate bars. By individually decorating each bar with one of our signature splatter painted or marbleized designs, we aim to enrich the chocolate experience by inspiring both taste and sight.
Each one of our decadent chocolate bars are individually crafted with premium quality chocolate couverture, this is the same chocolate that is used to make truffles at chic boutique chocolate shops, and the finest nuts and spices. We then go one step further to enhance our decadent chocolate by creating modern and exotic flavors such as Chai Tea Spice and Pistachio with Cardamom & Orange Essence. We also love the modern classics such as roasted almonds with pink Himalayan sea salt and a spicy dark chocolate with cinnamon, cayenne and chipotle chili peppers. Each one of our flavor profiles were developed by our owner/head chocolatier and inspired by her days as a pastry chef when she frequently created new and inspired flavor combinations for her renowned plated desserts.
At Sulpice Chocolat, we believe that each and every taste experience is enhanced when it is matched by pure beauty. This is why every Sulpice Chocolat chocolate bar is individually hand-painted with one of our signature splatter painted or marbleized designs – ultimately resulting in a total and unparalleled visual chocolate experience. Because of our unique take on chocolate bars and our belief that “chocolate should be an experience, not just a guilty pleasure”, Sulpice Chocolat’s line of painted chocolate bars was included in the 53rd Annual Grammys gift bags as the Official Chocolatier.sulpicechocolat.com
Dennis Stanton, Liz Marin
Welcome to the Swedish Bakery located in the fabulous Andersonville neighborhood in Chicago. We are proud to specialize in European style pastries and cakes. It is our promise to provide our customers with the best bakery products made from the finest ingredients. Our products continue to be made with the same attention to quality and detail as they have been for over 80 years.
Liz Marin grew up in Chicago and started working at Swedish Bakery in 2006 as a sales staff member. After a couple of years, she transitioned to the back of the house where she ignited her passion for cake decorating. Liz’s specialties include wedding, sculpted, and children’s cakes.
Swedish Bakery is located in the Andersonville neighborhood in Chicago. The bakery opened in the late 1920's and continues to be the ultimate neighborhood sweet stop. Traditional Swedish products continue to be made, as well as an infusion of other European and old fashioned American items. We are proud to specialize in European style pastries and cakes. It is our promise to provide our customers with the best bakery products made from the finest ingredients. Our products continue to be made with the same attention to quality and detail as they have been for over 80 years.swedishbakery.com
Coming from a long line of family cooks and bakers, good food has been a crucial part of Sandra's life. She learned at a young age from both her grandmother and mother who were deemed the best bakers in their community. Sandra started baking for friends, family, church events and even had a little cinnamon roll business at the age of 10. But her passion came at the age of 12 when she watched her mom take a class in cake decorating at a local craft store. Memorized by the decorated cakes, she stared practicing on her own and it didn't take long before she was decorating cakes with her mom. After college, Sandra continued baking and decorating on the side for parties and various events but wanted to learn more. In 2012 Sandra enrolled in the L’Art de la Pâtisserie program at The French Pastry School of Chicago and knew that she wanted a career in pastry.
During school she was an intern Flirty Cupcakes and upon graduation she began working as a baker for Nordstrom Café; shortly after, opened her own business, Sweet Nouveau, Chic Sweets Boutique where she specializes in custom cakes and desserts. Sandra's business has been featured on You and Me This Morning and one of her cake creations was on display at Nordstrom's on Michigan Ave for breast cancer awareness last October. She still continues to bake for Nordstrom Cafe as Sweet Nouveau continues to grow and is currently setting her sights on entering into cake competitions.mysweetnouveau.com
As Chicago's oldest cupcake emporium, Swirlz Cupcakes celebrated 7 happy years in September 2013. Our Lincoln Park, Chicago store is fresh, fun, upbeat and a little sophisticated too.
At Swirlz Cupcakes we offer regular size and mini cupcakes, as well as a new line of cakes that feature a creative array of rotating gourmet flavors that change daily and seasonally. A line of our delicious gluten-free and vegan gluten-free cupcakes that are sold in our store are also available at Whole Foods Market, throughout their Regional Midwest stores.
So please stop by and let us create a fun wedding, corporate event, party, gift or just a cupcake experience for you----because, remember... cupcakes make people happy.swirlzcupcakes.com
Born and raised in Monterey, California, it was only natural that Alpana Singh would develop an interest in wine. Her family owned an ethnic grocery store in Monterey where she worked at an early age; a life experience that she credits for her present day work ethic. While waiting tables in college, she discovered her love for wine and found that it combined her varied interests of traveling, history and food. At the age of 19, Alpana landed her first job in the wine business as a sales clerk at Nielsen Bros. Market in Carmel, California. In 2000, at the age of 23, she became the sommelier for the highly acclaimed Everest Restaurant in Chicago. Three years later, Alpana passed the final level of the Master Sommelier exam.
For ten seasons, Alpana served as the host of the Emmy Award-winning restaurant review television show, Check, Please!, which airs weekly in Chicago on the PBS station WTTW Channel 11. She appeared frequently on the station’s nightly news program, Chicago Tonight, where she answered viewer questions regarding wine and spirits in her ongoing segment, Ask Alpana. Nationally, Alpana has appeared on The Today Show and Food Network’s Iron Chef America as well as in numerous publications including Newsweek, Food & Wine, Wine Spectator, Bon Appetit, and The New York Times. Most recently she received the 2013 Sommelier of the Year Wine Star award from Wine Enthusiast and was also named one of Food & Wine’s Sommeliers of the Year in 2013.boardinghousechicago.com
The Clare rises as an integral part of downtown Chicago—with the blue of Lake Michigan at one hand, the proud skyline at the other and at its feet all you could ever desire for enrichment, excitement and fulfillment. This premier retirement residence and the unique lifestyle it offers await you here and now. At a moment when who you are aligns perfectly with where you are. Members of The Clare community have chosen to reinvent retirement by being at the center of this uniquely urban lifestyle and adding to its vitality. We invite you to join them. When the style fits, live it.
I started my Career in 1998 working for Gaddy's restaurant in Schaumburg il (AAA four Diamond). Along the way I have served as Executive Chef in Many notable Restaurants and Hotels
*Westin Hotels (Cook- Sous Chef) 2000-2004
*Deerpath Inn in Lake Forest 2004 (chaine des rotisseurs, Dirona rated restaurant)
*Karma Restaurant 2005-2006 (Chicago North Shore best Fusion restaurant 2005, Top ten Suburban Restaurant Daily Herald 2005,)
*Hyatt hotels and resorts (Schaumburg) 2007 -2012
*The Clare 2013-2015 A luxury Senior Living High rise Located on Michigan Avenue.
A few Honors I have earned over the course of my Career has been
*2003 represent the united states in Matsumoto Japan’s Ice Carving Festival
*2009 Performed as a pastry Chef at the Disney Epcot Food and Wine Festival
* Permanent Committee member of the Les Amis des Escoffier
*Member of the Disciples of Escoffier United States
My Take on Cuisine as an Executive Chef is to use the freshest possible ingredients with refined execution. As Executive Chef I believe you must be highly skilled in all areas of the kitchen. This includes Garde Manger, Savory, Pastry, Baking and Confectionary Areas of the Kitchen. We must Move forward as Culinarians and at the same time we must pay respects and Keep the traditions and the discpline alive from the Chef’s That came before us. To be a Chef is a very big responsibility. Not only do we represent ourselves but at the same time we represent our Chef’s who Trained us and also our staffs that we Manage. We must work hard every day trying to reach perfection.
The French Pastry School of Kennedy-King College at City Colleges of Chicago is the premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs.
The French Pastry School instructs over one thousand students and pastry professionals in hands-on classes each year and offers two main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. Additionally, the Chef Instructors of The French Pastry School lead demonstrations on the premises and around the country for thousands more pastry professionals and enthusiastsThe French Pastry School
IN THE 1920's, the building opened as the Luxor Russian Baths. It was a respite, the social center for a community of hard-working immigrants that lacked the luxuries of the wealthy. A place where vodka was at hand and a bowl of borscht and a cold beer was a staple. We drew on these early stories heavily when developing Trenchermen.
Back then the Bloomingdale Trail was the city's central transit system, feeding commuters from the west side to downtown. A station was just blocks away. Through the middle of the century, the place remained a spot to steam and bathe and grab a drink and have a bite and sit back to chew the fat, big & small. Politicians, athletes, influencers and kingpins took to its walls to steer free of the public's eye.
Like any good story, this one has its hard times, too. It became a transient hotel. For another stretch, a brothel. In the 90's, its windows were boarded and the city of Chicago pushed in the courts to demolish the thing.
But the building was given a new life when purchased and converted into apartments on its upper floors and restaurant space beneath. Shawn McClain went on to open Spring in the space, further entrenching the building's communal story within the rich and diverse history of Chicago.
The building is also classified with the second highest rating on the Chicago Historic Resources Survey.
WE OPENED TRENCHERMEN in July of 2012. Though the baths have long since stopped steaming, you'll find their white tile and pieces of the building's past within our space. But most important to us, we've kept that spirit of a social center for the surrounding neighborhood alive. It's what Trenchermen is all about.trenchermen.com
Mariano Turano came to America from Calabria, Italy, in pursuit of his dream to provide a better life for his family. In 1962 he founded Campagna Bakery in Chicago, Illinois. Only 1,000 square feet in size, this small bakery made a big impression with its authentic old world breads amongst its surrounding neighborhoods. Not long after it’s opening, Mariano merged bakeries and talents with his brothers Carmen and Eugenio forming Campagna-Turano Bakery in Berwyn, Illinois. Due to their uniquely delectable breads such as Mariano’s Old Fashioned Italian Round, the bakery’s popularity grew and soon demand was on the rise. Thanks to a delivery route implemented by Mariano himself, that demand was met and soon Campagna-Turano Bakery was on its way to becoming one of the most popular Italian bakeries within the Chicagoland area.
In 1967, Campagna-Turano Bakery expanded their product line to include new items such as French and Vienna Breads, Kaiser Rolls, and Mamma Susi Pizzas. It was then that Campagna-Turano Bakery, now known only as Turano Baking Company, decided to take on the wholesale market, introducing Mamma Susi’s Pizza to local Grocery stores. The pre-cooked, frozen panned pizza was a first for local grocers and proved to be a delicious success with an average of 12,000 pizzas being sold per week. It wasn’t long after that more and more grocers and restaurant owners became aware of Turano’s reputation for quality and reliability, and soon new Turano products found their way onto restaurant tabletops and grocery shelves throughout the Chicagoland area.
Cause for this rapid increase was primarily due to the persistence of Mariano’s three sons, Renato, Umberto, and Giancarlo steadily tracking and producing more business for the Turano Baking Company. Having been in the business since the beginning, their experience and passion was second-to-none and their enthusiasm for improving on what their father had originally founded years before was the driving force behind the company’s growth. In addition to financial growth, the company’s product line went through a growth spurt as well, providing an even greater variety of quality breads, including sub rolls, paesano and peasant breads.
With all of these new products in demand it was inevitable that the company would go through major expansions leading to the purchase of a second bakery in Bolingbrook, Illinois, producing frozen, par- and fully-baked breads and rolls. In addition to delivering fresh bread daily throughout the Midwest, Turano also services the entire nation with frozen, par- and fully-baked bread products. Their product line now consists of over 400 quality breads and baked goods.
Though the first generation of founders has passed on, Turano is still a family-owned business. The tradition of quality and reliability continues with the leadership of Mariano’s sons, Renato, Umberto and Giancarlo. With their leadership, the company has consistently progressed into a family owned success achieving major accomplishments in the baking industry and receiving numerous industry awards. Now as the company continues to grow, with plants in: Berwyn, Illinois, Bolingbrook, Illinois, Villa Rica, Georgia and Orlando, Florida the next generation of the Turano family eagerly contributes to the company’s success with the same passion, determination, and enthusiasm as their fathers, while still maintaining the tradition of quality and artisanship their grandfather started almost half a century ago.turano.com
Established in 1879 to uphold the sacred obligations of citizenship, to promote honesty and efficiency in government, and to support cultural institutions and the beautification of the city, the Club has been a contributing partner in the growth and development of Chicago. Through the efforts of its membership, the Club is a catalyst for action in the political, economic and social arenas and focuses its leadership and resources on important social issues.
This commitment to community is seen in many ways. As early as 1893, Chicago gained recognition as a world-class city when it hosted the World's Columbian Exposition. Club members were instrumental in having Chicago named as the site for the Exposition by the United States Congress. In the 1990s, the Club celebrated its role in the opening of the Harold Washington Library Center—the largest circulating library in the world and the largest municipal building in North America. Every decade between the 1890s and 2000 has seen accomplishments of this magnitude.
In addition to our Club's motto of "commitment to community and country," our 23-story clubhouse provides a haven for its Members and their guests. Located in the heart of Chicago's downtown financial district, it is a place to meet, socialize, and enjoy fine food and impeccable service. The clubhouse is composed of guest rooms and suites, conference rooms, ballrooms, formal and informal dining rooms and lounges, a library, state-of-the-art health and fitness center, and a swimming pool. The Club has also amassed one of the nation's largest privately-held art collections, containing paintings, sculptures and antiques.
Special activities and exclusive cultural events are planned for members to meet, socialize and be entertained, enriched and informed. Theater outings, chamber music concerts and travel opportunities are just some of the activities members enjoy. Through participation in special interest groups, members may enhance their knowledge on topics of interest, hone their professional skills, enjoy their favorite hobbies and develop new interests.www.ulcc.org/
Chandra R. Pridgeon
Preserving the Art of French pastry since 2002 Vanille Patisserie, an authentic French patisserie in the heart of Chicago, creates luxurious cakes of exceptional quality and artistry in its masterful blend of classic
European traditions with modern flavor profiles and contemporary palettes. French for vanilla, Vanille (vah-NEE) also offers artisanal desserts and pastries, including delicious entremets (mousse cakes), luscious tarts,
handmade chocolates and candies, fresh baked croissants and classic French macarons.
Veruca Chocolates is a boutique chocolate company in Chicago, specializing in intricate hand-made and decorated confections. Each piece is made from the finest ingredients, and finished to entice the eye as well as the palate. We are a top 25 Food & Wine chocolate company, and all of our products are made in our chocolate lab in Chicago and are certified Kosher.verucachocolates.com
The Maison VEUVE AMBAL was founded in the heart of the Burgundy wine-growing regions.
Marie AMBAL was married to a Parisian banker. After his death she returned to her native village of Rully, where her brother still lived. He was an owner and merchant of Burgundy wines.
This time saw the beginnings of the champagne method. Marie was interested in it and decided to create her own Maison in 1898. To begin with, she produced both red and white high-quality champagne-method sparking wines. She worked to make the Maison flourish in economic and quality terms. When she died in 1929 the reins passed to her grandson, Charles Roux-Ambal.veuveambal.com
This wine represents more than 7 generations of our Family’s viticultural « savoir faire ». Each year, we strive to live in harmony with what mother nature offers us. The diversity of our vineyard’s terroirs permit us to make unique wines full of character which define our winery’s signature style. Our strength is our tireless Hard work. It is due to this hard work that we are able to emphasize the flavors and finesse of our terroir which define our wines. Throughout the winemaking process, our mission, or our « obssession », is to carefully attend to the wines in order to produce the best quality possible allowing us to deliver a powerfully, rich wine.
Each harvest signifies a new birth for our winery. We pay special attention to the cultivation of our vines. We pick our grapes by hand followed by a careful selection of only the best grapes from each cluster. We impart our passion throughout the aging process to finally attain a unique blend which defines « Vignoble des 2 lunes ».
In the cellar we allow the wines to evolve in barrel for 12 months before sharing them with you. The « Vignoble des 2 lunes », an authentic product one shares with others at precious times.vignobledes2lunes.fr
Washburne Culinary Institute is one of the oldest culinary schools in the nation. Headquartered on 63rd and Halsted on the City Colleges of Chicago Kennedy-King campus, Washburne marries the latest culinary techniques with the hands-on experience to ensure that our graduates receive world-class culinary and hospitality training. The Washburne tradition produces graduates who are well-rounded individuals ready to work in Chicago’s most successful restaurants.washburneculinary.com
Rebecca Weber is the fourth generation family member and the head decorator at Weber’s Bakery, located on the southwest side of the city. Weber’s Bakery is one of the oldest retail bakeries in Chicago; it has been in business for 84 years. Weber’s specializes in traditional items such as coffeecakes and doughnuts, European treats such as kolacky, and decorated cakes. Weber’s has long been known for its whipped cream and fresh fruit-filled cakes, but since entering the business, Rebecca has added a line of specialty fondant celebration cakes and wedding cakes that has become very successful. Rebecca officially joined the family business in 2013 after completing the L’Art du Gateau program at the French Pastry School in the autumn of 2012. However, she has worked at the bakery in various capacities since 2002! She absolutely loves her work and is committed to keeping the bakery moving forward and creating new items while maintaining the same high standards for product quality and customer service that have been set by her father, grandfather, and great-grandfather.
Weber’s Bakery is located at 7055 W. Archer Ave., Chicago, IL, 60638webersbakery.com
West Town Bakery & Diner
is driven by a passion for feeding people good food. We start with organic & all-natural ingredients sourced only from the people and farms that share our passion. Then we go nuts and make pastries, cakes, and other tasty things that change the way people think about their sweets.westtownbakery.com
Welcome to Wine & Cheese by TCC, a fine wine and artisan cheese shop, wine bar and café located in the heart of historic downtown Plainfield, IL.Wine and Cheese by TCC started as a dream that became a reality on Friday, August 13, 2004. Yes, it was Friday the 13th, but TCC stands for Two Clueless Chicks - we're commercial bankers converted to wine-geek-wanna-be's and we're too clueless for a superstition like that to make a difference. We've come a long way since opening day, when our products didn't have prices and our cash drawer had no change! Our dream is to provide a haven for other clueless wine and cheese lovers - a place where you feel comfortable asking questions and sharing your experiences and passion for great food and wine.wcbytcc.com
Xoco—pronounced “SHO-ko”—is the Aztec word for “little sister.” But there’s nothing little about Xoco’s bold Mexican marketplace flavors. Open early and closing late, this quick-service café from Rick and Deann Bayless proffers contemporary expressions of Mexico’s most beloved street food and snacks: flaky empanadas, hot-from-the-fryer churros, frothy Mexican hot chocolate, crusty tortas and meal-in-a-bowl caldos.rickbayless.com
Our company is built on the principles of making quality products and providing reliable service.
Our diversified product range continues to grow by following trends, improving our standard products, and listening to the customer.
Our unique service has established our place in this industry. This allows us to make a distinctive and substantial impact for our clients.zardaking.com
Zarlengo’s is a family-owned and operated Italian Ice and Gelato company. It all began when Tom and his father John had a vision of one day opening their very own ice cream shop in their hometown of Chicago Heights. In 1983, with a baby on the way, Tom and wife Mary Lou partnered with John and Sally Zarlengo to establish Zarlengo, Inc. With deep roots in construction, the culinary realm was a new and exciting venture that was filled with many ups and downs. All items were originally purchased from various suppliers but taking after his father, Tom wanted to place a higher emphasis on quality. The first item ever produced by Zarlengo’s was the Zar Bar, a hand-dipped ice cream bar that at the time was only available dipped in dark chocolate. We now produce over 10 varieties of Zar Bars including limited runs of Gelato Bars. Shortly after, Tom took an interest in producing his own Italian Ice beginning with his first flavor: Lemon! Through trial and error, he refined his recipe until he came up with the lemon recipe that is still served to this day. His list currently exceeds 50 all-original recipes and continues to grow as new flavor possibilities emerge.
Today our products can be found in restaurants, country clubs, specialty stores, hospitals, grade schools, tradeshows, and U.S. Cellular Field at every White Sox home game. We specialize in homemade Italian ice, artisan gelato, and handcrafted ice cream novelties. Our goal is to offer our patrons the best tasting frozen desserts they’ve ever had! We do this by carefully selecting the freshest ingredients available and by making all products in small batches or production runs. All recipes are still made from scratch by either Tom, his eldest son Tommy, or his youngest son Todd. We take pride in every product we produce. Be sure to take your loved ones out for something special. After all, our products are handmade by our family…for yours.zarlengositalianice.com