• Meet John Hogan, Chef du Chord

     
    FROM THE Spring 2017 ISSUE
     

    John Hogan grew up loving the blues—and cooking. He found a way to combine his passions at Chicago’s River Roast, with hearty menus offering a side dish of live music.

John Hogan has a hard time recalling which came first—playing music or playing chef. “That’s so hard to say, I had a hankering for both as a kid,” says the Chicago native who used to con his way into downtown clubs as a teenager to see his favorite blues acts and had a brief stint as a band promoter. That was before he became a lauded chef and had the idea to bring music to his own venues. 

The idea began in the ‘90s with Savarin, his noted French restaurant, which hosted live music on Friday nights. Music is also now a part of River Roast, a meat-centric destination popular for its carving stations as much as its Thursday night showcases and Blues & Brews weekend brunches. Here, you can see local bands and also frequently catch Hogan stepping up to the mic. The restaurant (in partnership with Tony Mantuano) has plans to soon expand the program, too, including private performances for groups. “We want to keep it moving forward for many reasons, not just for us as a restaurant, but to keep the fire of Chicago blues burning,” Hogan says.

ILM+E: In your opinion, what are the commonalities of music and food?
JH:
I think there’s a lot of connections, with the blues especially. It started down in the Mississippi Delta in the early 1900s when people would go to Sunday church and then have their early Sunday supper before playing music on the porch. That’s true Americana. With our concept of River Roast, it’s very communityoriented, too. We have a lot of big tables and a lot of people sharing food, and the blues kind of bleeds into that gathering space.

ILM+E: How can event planners tap into the music programming?
JH:
Besides our offerings every other Thursday and on the weekends, we’ve started to push our sales office to include blues in the private dining sector. We’re in the midst of putting together a dinner package with food and music

ILM+E: River Roast actually has one of the largest private dining spaces in Chicago. What do you offer in addition to the tunes?
JH:
It’s huge, we have approximately 24,000 square feet in here. We’ve branded it as River Roast Private Events and have a lot of our dining room touches on the menu either with a set table or plate-ups if they’re doing a la carte. We can always customize it. 

You may not have seen her name among Chicago’s James Beard award nominees or caught in the buzz of another trendy eatery opening, but the ripples of Rita Dever’s culinary creations have made an impact far and wide. After cooking around the world, the Pacific Northwest native put down roots as Lettuce Entertain You Enterprises’ (LEYE) associate partner and corporate chef where she collaborates in the company’s test kitchen to innovate new dishes for all LEYE restaurants.

 

For Chicago-based event planner and stylist Rachel De Marte, her bright, dynamic personality isn’t just one of her many amiable characteristics. It’s her calling card.

“I’m a big personality and a maximalist through and through. There’s definitely an energy and excitement level I bring to each event that you’ll start to grasp as we sit down together to brainstorm,” says De Marte. “‘Where does she get all of this energy?’ and ‘force of nature’ are things I hear all the time,” she laughs.

 

INGREDIENTS:
—3 oz. dry sparkling rosé
—1.5 oz. Ramazzotti Aperitivo Rosato
—.5 oz. Batavia Arrack (or Blanc Rhum Agricole)
—1 oz. tonic water

DIRECTIONS:
Combine ingredients in a wine glass, add ice and enjoy!