Chiberia, Snowmaggedon. Plowed In. Last winter gave us a whole new vernacular of cold-isms as well as appreciation for warm places. To prepare you for this season, we’ve compiled a list of positively glowing restaurants that you can consider for your upcoming meeting or event. After all, the hearth was designed as the very first meeting spot.
Meet & Eat
Meet & Eat
It used to be your only options for catered meals were buffet, plated or boxed. Not anymore! With these creative ideas from Rachel De Marte, culinary director for Chicago’s newest event space Venue One, food can be fun again.
Photos courtesy of Po Le Cucina
I’m feeling a bit of Pennsylvania pride at the moment. It might be the well-deserved summer after that really long winter, or it might be the fun things I’ve done in PA the last few weeks, but I think it really has more to do with Pennsylvania earning top marks for its food by Open Table.
Last week the Four Seasons Los Angeles at Beverly Hills hosted a poolside cooking demonstration to celebrate the launch of some new additions to the Cabana Restaurant menu. As waiters circulated with samples on silver serving trays the press in attendance (myself included) swarmed for every bite. Here’s what makes this surprising: those nibbles didn’t include the usual high-end fare of caviar or glistening slices of sashimi. There were no Kobe beef sliders or lobster wontons.
Planning a happy hour or maybe you’re focusing on a family-friendly event? We’ve got unique drink options for both!
First we were happy to see a recent release from Choose Chicago picking up on the trend of seasonal craft sodas sans the alcohol, which are perfect for kid-focused events or those held at a venue with liquor restrictions.
You don’t need to own a yacht to show your group a good time away from shore withthese accessible, yet adventurous, charters and dockside eateries.
It’s hard to believe, but it’s been 15 years since celebrated Chicago spot mk The Restaurant opened its doors showcasing fresh and seasonal American cuisine with French and Italian influences. Now, in 2014, owners Michael and Lisa Kornick and executive chef Erick Williams have more reason for you to celebrate with the expansion of seasonal tasting menus that bring the cuisine of cities around the world.
Like everyone else I’m beginning 2014 resolved to eat healthier.
Steakhouses are as much a part of our history as the Great Chicago Fire—but there’s more to the mouth than Gibsons. From a Brazilian eatery to Fleming’s, here’s a look at what’s cooking in our local chophouses.
It’s time to check your mailbox-Illinois Meetings + Events’ brand-new Winter Issue has arrived. We hope you’ve been enjoying it and all the stories related to the best topic for winter: food!