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December 2018

December 18, 2018
4. Shore Club
4. Shore Club

Hosts looking to plan a beach-friendly summer bash may find one of the three event spaces in Shore Club, located on the edge of North Avenue Beach, fits the bill. The seasonal venue has doubled its kitchen to allow it to handle larger events; and the Patio at Shore Club, an open-air space that can accommodate 250 for a seated dinner or 300 for a reception, also added lighting for evening events before the venue’s May opening. The Oasis at Shore Club, offering cabanas, daybeds, and sun beds, can hold events for 200 seated or 250 standing guests. Decked out with floor-to-ceiling glass windows offering unobstructed views of Lake Michigan, the Restaurant at Shore Club has incorporated additional seating to allow for bigger groups. The covered, temperature-controlled room serves a Mediterranean-inspired menu, with dishes that include a house charcuterie board, grilled baby octopus, and other fresh seafood; it can house 300 guests for a seated event or 500 for standing reception.

Photo: Courtesy of Shore Club
1. The Dalcy
1. The Dalcy

At 6,000 square feet, the Dalcy is Lettuce Entertain You’s largest private event hall in the city, housed on the third floor of Mediterranean-influenced Aba eatery in Fulton Market. Although modern elements were added to the interior, no major structural changes were made to the building, which, dating back to 1887, is reportedly one of the neighborhood’s oldest, preserving original design elements such as its brick walls and arched windows. With room for 320 seated guests (with dancing) or 550 standing attendees, a number of seating options are possible, including a classroom configuration that could be used for a daytime meeting and a crescent-style layout for award dinners or other events. Catering options include Aba-inspired small plate dishes like beef tenderloin with a cauliflower puree or pan-roasted halibut; the restaurant’s rooftop, featuring skyline views, ivy, and a fireplace, can hold reception-style events for 220 guests.

Photo: Kent Drake
2. The Chicago Architecture Center
2. The Chicago Architecture Center

In late August, the Chicago Architecture Center, formerly known as the Chicago Architecture Foundation, moved to a new 20,000-square-foot space located above the dock where the organization’s river cruises depart. The center has tapped Blue Plate Catering to provide food for events held at the Gold Coast venue. Available space includes the galleries, which span two floors and more than 8,000 square feet, offering views of the Chicago River, Tribune Tower, and other landmarks through 40-foot-tall windows. Guests can check out a 4,250-building model of Chicago, various exhibitions, and the Buck Grand Atrium, a large, open space on the first floor with ample room for cocktail tables. Hosts can also make use of the multiple microphones, monitors, and capabilities for live streaming in the Joan & Gary Gand Lecture Hall, which seats 140 for lectures, presentations, or meetings, or rent the more compact ArcelorMittal Design Studio, which seats 36.

Photo: Courtesy of The Chicago Architecture Center
3. Royal Palms Shuffleboard Club
3. Royal Palms Shuffleboard Club

With 11 regulation-size blue shuffleboard courts, bathrooms with flamingo wallpaper, and cocktails served in mason jars, the 20,000-square-foot Royal Palms Shuffleboard Club’s design combines a cruise feel with Floridian flair. Open since March, the massive Bucktown venue, formerly used as a flower truck depot, features DJs spinning vinyl and a rotating list of food trucks, which park inside the space to serve patrons. Royal Palms accepts a limited number of reservations for groups of 10 or more for its eight cabanas, which include a reserved court and mandatory beverage package. The club’s 1,500-square-foot rooftop, featuring a view of the 606 trail and Wicker Park, are available for private parties of 150 standing or 50 seated guests as of late June. The food trucks that work with the venue can be tapped to provide catering packages, or guests can order a la carte from whichever truck is parked inside that day.

Photo: Courtesy of Royal Palms Shuffleboard Club
5. Chicago Marriott Downtown Magnificent Mile
5. Chicago Marriott Downtown Magnificent Mile

All the meeting and event space at Chicago Marriott Downtown Magnificent Mile—a total of 65,000 square feet—was updated during a multimillion-dollar renovation completed in February. Local design firm Zimmerman Weintraub Associates used Chicago’s history as an architecture, city planning, and transportation hub to create the Marriott’s new city-in-a-garden concept; the hotel now sports decor fashioned from man-made and natural materials, including recycled brick and pattern-cut metal gabion screens. The hotel’s meeting and event space options range in capacity from 15 people to 2,200, including 26 meeting rooms and larger venues, such as the 12,972-square-foot Chicago Ballroom, which can accommodate 470 to 1,400 seated guests or 1,000 guests for receptions, and the Grand Ballroom, a 19,000-square-foot room with a 2,200-person seated capacity and space for 2,000 at a reception-style event. Both can be sectioned off for smaller events and have been equipped with new carpeting, light fixtures, and furniture with rustic metal, refined glass, and stone accents.

Rendering: Courtesy of Marriott
6. Hotel Zachary
6. Hotel Zachary

Hotel Zachary, the new 173-room Lakeview hotel from Tribute Portfolio, part of Marriott International as well as Hickory Street Capital, a real estate development company owned by the Ricketts family, who also are majority owners of the Chicago Cubs, officially opened in late March. Situated across from Wrigley Field in the midst of the new Gallagher Way entertainment district—which includes 12 restaurants, a 30,000-square-foot open-air plaza, and a conference center—the hotel contains a number of historical touches, such as original blueprints and an original sketch that Wrigley Field architect Zachary Taylor Davis made of the ballpark. In addition to serving breakfast every day, the intimate second-floor Alma Room, named after Davis’s wife, is available for seated events for 55 guests; with the tables removed, the space, which features exposed brick walls and a hot pink neon "Love Alma” sign, accommodates as many as 100 guests.

Photo: Dave Burk
7. Flight Club
7. Flight Club

Flight Club, a social darts venue designed by the London-based Russell Sage Studio, incorporates a 1900s-era English fairground theme and vibrant colors, defaced art, festoon string lights, and other whimsical elements. The second floor, dubbed the Midway, offers 4,000 square feet of event space—complete with views of the city and the Chicago River and room for an 80-person seated event or a 300-guest reception. Eleven dart-playing areas, featuring traditional oak dartboards and leather banquette-style seating, can each accommodate 20 guests. Private event menus feature a mix of flatbreads, dips, and other hand-held fare, which guests can wash down with a botanical cocktail or craft beer, wine, and premium liquor beverage package. In addition to the second floor, the entire 9,000-square-foot venue, offering a total of 14 dart-playing areas, is available for parties of as many as 500.

Photo: Courtesy of Flight Club
8. Chicago Magic Lounge
8. Chicago Magic Lounge

Custom-built for magic performances, the 7,200-square-foot Chicago Magic Lounge was constructed on the site of a commercial laundromat by a group of local magicians who wanted to create a lounge to honor Chicago-style magic and serve the city’s magic enthusiast community. The venue, which opened in February, offers three separate private event areas: a 34-capacity enclosed bar area; the Blackstone Cabaret Theater, with tables and banquette seating for 120; and the 654 Club, which offers intimate, more traditional theater gallery seating for approximately 40. The Art Deco-theme space includes terrazzo flooring, vintage posters of magicians, and a library located near the entrance filled with rare magic books. Open bar, ticket-based, or champagne drink packages are available for events, along with tenderloin sliders, marinated olives, and other passed hors d’oeuvres and small bites or heartier buffet-style food options, including items ranging from crudité to beef tenderloin and pork belly sliders.

Photo: Courtesy of Chicago Magic Lounge
9. Marchesa
9. Marchesa

Marchesa, a new 6,500-square-foot River North venue from Kathryn Sullivan Alvera and Jason Clark, who helped create Chicago hotspots Prosecco and Narcisse, offers four unique event spaces. The Art Deco-tinged Main Salon—at one point a pool hall, grocery store, and steak house—features a marble fireplace and brass bar; it has room for 150 guests for receptions or 100 for a seated event. The intimate first-floor Savarin Room, decked out with brass-and-bamboo chandeliers and a malachite ceiling, offers a front-row seat for two to 12 diners to watch Marchesa’s pasta chef at work through a picture window that overlooks the kitchen. With room for more than 1,000 bottles, the lower-level Cave room, outfitted with French tapestries and a gilded torchiere to evoke the limestone caves that lie below fine wine houses in France’s Champagne region, holds 50 people for cocktails or 30 for a seated meal. The second-floor Apartment space, modeled after a Parisian pied-a-terre, with hand-stenciled walls, silk damask drapes, and a baby grand piano, fits 80 cocktail reception guests or 50 people for a seated dinner. Executive chef Mark Sabbe, formerly of Mercat a la Planxa and Sono, can craft custom three-course dinners featuring French, Italian, or Spanish influences, or elaborate meals featuring intermezzo courses paired with fine wines.

Photo: Mila Samokhina
10. Tied House
10. Tied House

When Tied House’s owners began building the Lakeview eatery from the ground up in the former Harmony Grill space, they wanted to infuse its upstairs private event space with elements that reflected the building’s history. Guests can now gather around a 15-foot-long table crafted from old speakers and boom boxes, a nod to Schubas Tavern, the live music venue next door from the same owners. Because the building originally housed a Schlitz taproom, artifacts that relate to the brewmaker that were uncovered during antique and thrift store shopping have also been incorporated into the space, which can accommodate 100 for a seated event or as many as 200 for a cocktail reception. The main first-floor dining room, bar, and three-season patio, featuring glass doors that can be opened to create one large space, are available for events of 400 standing or 250 seated guests. It can accommodate another 250 guests by adding Schubas’ space and stage. For events held in the upstairs or main dining area, which were designed by Gensler architect Lee Greenberg, James Beard award-winning chef Debbi Gold can create a custom menu. It opened in February.

Photo: Ted Grussing
Peter Callahan
Peter Callahan
For a winter wonderland-theme party, New York-based Peter Callahan used actual snowballs to serve cocktails. The tray was laid with shaved ice to hold the snowballs in place, and the team carefully measured the amount of the drink to commensurate with the time the guest could comfortably hold the snowball—no gloves required.
Photo: Courtesy of Peter Callahan
Wolfgang Puck Catering
Wolfgang Puck Catering
At the opening of the new City Market Social House, Los Angeles-based Wolfgang Puck Catering debuted “Rose and Lemongrass Infused Dew Drops.” Chefs used a spherification process that allowed guests to eat gazpacho right off of a fresh-cut rose bud.
Photo: Courtesy of Wolfgang Puck Catering
Creative Edge
Creative Edge
Creative Edge in New York created "Fenced In," a dish comprised of heirloom green tomatoes, burrata, smoked pepper pesto, and micro herbs underneath an edible lattice dome. For certain events, the catering firm serves it with a small wooden hammer, allowing guests to break the lattice apart and create a crouton effect.
Photo: Courtesy of Creative Edge
Love Catering
Love Catering
For the premiere of the latest season of American Horror Story, Los Angeles-based Love Catering worked with FX Networks and Industria Creative on a menu of black-color appetizers. Highlights included a smoked charcoal yucca with cauliflower-squid ink mousse (pictured), plus a reverse spherified charcoal vodka lemonade cocktail.
Photo: Courtesy of Love Catering
Eatertainment
Eatertainment
Toronto-based catering firm Eatertainment created an Enchanted Forest-theme dessert station this year, which included s'mores cones, matcha green-tea cookies, and black forest-flavored cookies.
Photo: Courtesy of Eatertainment
Eatertainment
Eatertainment
Also part of Eatertainment's Enchanted Forest set-up were pre-batched cocktails served in glass suspension funnels. The "Tropical Twisted Vodka Cocktail" (left) featured Asian apple vodka, tropical fruit juice, grenadine, and red edible shimmer powder, while the "Pineapple Gin Cooler" (right) included gin, fresh pineapple juice, fresh lime juice, and gold edible shimmer powder.
Photo: Courtesy of Eatertainment
Patina Catering
Patina Catering
Los Angeles-based firm Patina Catering created a hollow sea urchin filled with yuzu granite. The urchin is brought out on a bed of rock salt that has clove, cinnamon, and juniper, and it is torched until fragrant.
Photo: Courtesy of Patina Catering
Blue Plate Catering
Blue Plate Catering
At a fund-raiser for the Illinois Masonic Medical Center, Chicago-based caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. The first course, called "A Play on Expectations and Disorientation," was served on a Jacob's Ladder-inspired serving dish. (Jacob's Ladder toys are used to release energy and combat anxiety.) The dish included a corn-saffron push pop, sweet white corn bisque, elote with poached langoustine and chorizo, and baby corn.
Photo: Courtesy of Blue Plate
Blue Plate Catering
Blue Plate Catering
The fifth course at the same Blue Plate dinner was called "Things Aren’t Always As They Seem." It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.
Photo: Courtesy of Blue Plate
Love Catering
Love Catering
Love Catering created an on-theme meal for H&M and Moschino's fall collaboration. Working with the Gathery, the caterers helped execute the event's 1990s MTV theme, creating a twist on the classic Salisbury steak TV dinner. The tray-passed dish featured an elevated array of mini bites, including pan-seared filet mignon topped with brown butter gravy, and a tri-color carrot disc with wild mushroom and tarragon aioli.
Photo: Courtesy of Love Catering
F10-Catering
F10-Catering
F10-Catering in Palm Springs, California, created an Indio corn station featuring a variety of dishes all made with local corn. Items included Indio corn fritters, made with bacon, arugula, and sweet chili sauce; corn blini, made with creme fraiche and caviar; corn panna cotta; corn and roasted papilla chile tamales; and more.
Photo: Jakob Layman
Patina Catering
Patina Catering
For Los Angeles restaurant Venue 66, Patina Catering used Saku tuna, ponzu, yuzu granite, and furikake to make a unique, visual dish. Spoons of tuna were placed on streaks of green scallion puree and furikake, and the granite was spooned over the tuna.
Photo: Courtesy of Patina Catering
Centerplate
Centerplate
National food and beverage corporation Centerplate recently added beehives to the top of the Javits Convention Center in New York. The company uses the hives to source their own "Jacob's Honey," which head chef Alex Reyes uses for salad dressings and desserts, such as the cardamon panna cotta with rose water honey syrup (pictured). Jacob's Honey bottles are also given as gifts for partners and clients.
Photo: Courtesy of Centerplate
The Purple Pig
The Purple Pig
The Purple Pig in Chicago serves a turkey leg confit. Large turkey legs are cured overnight with fennel seed, black peppercorns, cayenne pepper, salt, and sugar, then confited in pork fat with rosemary, sage, thyme, and garlic. They are served with a salad of endive, fresh parsley, and crispy fried lentils, and finished with agrodolce.
Photo: Courtesy of the Purple Pig
1. Get guests moving early.
1. Get guests moving early.
Morning workouts can increase productivity throughout the day. IMEX America in Las Vegas has begun offering the IMEXrun, an early-morning 5K along the city's infamous strip. The 2017 run drew 450 conference attendees from 50 countries.
Photo: Courtesy of IMEX
The inaugural In Goop Health summit, held in June in Los Angeles, featured collagen martinis, sound bath mediation, crystal therapy, and other unconventional wellness-focused ideas. There were also several workout classes offered to start the day, including a foam-rolling session from popular trainer Lauren Roxburgh.
The inaugural In Goop Health summit, held in June in Los Angeles, featured collagen martinis, sound bath mediation, crystal therapy, and other unconventional wellness-focused ideas. There were also several workout classes offered to start the day, including a foam-rolling session from popular trainer Lauren Roxburgh.
Photo: John Salangsang/BFA.com
2. Create productive and energizing meeting breaks.
2. Create productive and energizing meeting breaks.
Use session breaks to energize and refresh guests with options such as Wolfgang Puck Catering's spa-water hydration station. Fresh fruit and herbs can be added to water, and combinations include orange, mint, and lemon for an immunity boost; blueberry, apple, and raspberry for an antioxidant boost; and cinnamon and strawberry for a metabolism boost.
Photo: Jessica Lynne Photography for Wolfgang Puck Catering
IMEX America has hosted a dedicated meditation room for the last few years. During breaks in the busy three-day conference, guests can step inside for regular sessions on yoga, mindfulness, and meditation run by mindfulness trainer Lee Papa.
IMEX America has hosted a dedicated meditation room for the last few years. During breaks in the busy three-day conference, guests can step inside for regular sessions on yoga, mindfulness, and meditation run by mindfulness trainer Lee Papa.
Photo: Courtesy of IMEX
Wolfgang Puck Catering also offers a variety of energizing snack options with brain-boosting foods such as almonds, walnuts, and flax seeds. Options include a customizable trail-mix bar, a build-your-own parfait bar, and a build-your-own oatmeal bar (pictured).
Wolfgang Puck Catering also offers a variety of energizing snack options with brain-boosting foods such as almonds, walnuts, and flax seeds. Options include a customizable trail-mix bar, a build-your-own parfait bar, and a build-your-own oatmeal bar (pictured).
Photo: Jessica Lynne Photography for Wolfgang Puck Catering
3. Healthy doesn't have to mean boring—or bland.
3. Healthy doesn't have to mean boring—or bland.
Turn up the color in a meeting room with an eye-catching veggie charcuterie, like this one from the Hotel Palomar Los Angeles—Beverly Hills. Brightly colored seasonal vegetables are displayed on a tiered platter and served with herb hummus.
Photo: Courtesy of Hotel Palomar Los Angeles—Beverly Hills
For a healthy, visually appealing cheese board, Tart Restaurant at Farmer’s Daughter Hotel in Los Angeles serves a veggie option featuring green beans, baby carrots, celery sticks, sliced radishes, hummus, and prunes.
For a healthy, visually appealing cheese board, Tart Restaurant at Farmer’s Daughter Hotel in Los Angeles serves a veggie option featuring green beans, baby carrots, celery sticks, sliced radishes, hummus, and prunes.
Photo: Courtesy of Tart Restaurant at Farmer’s Daughter Hotel
A colorful Mediterranean table display from the Hotel Colonnade in Coral Gables, Florida, features red pepper hummus, baba ganoush served with mixed cured olives and baby mozzarella, dates, feta cheese, halloumi, tzatziki, stuffed grape leaves, grilled artichoke hearts, heirloom carrots, pita chips, and grilled bread.
A colorful Mediterranean table display from the Hotel Colonnade in Coral Gables, Florida, features red pepper hummus, baba ganoush served with mixed cured olives and baby mozzarella, dates, feta cheese, halloumi, tzatziki, stuffed grape leaves, grilled artichoke hearts, heirloom carrots, pita chips, and grilled bread.
Photo: Courtesy of Hotel Colonnade
4. Make it memorable and motivational...
4. Make it memorable and motivational...
The Forbes Under 30 Summit, held in October in Boston, aimed to create memorable moments within a larger conference. During one session, former N.B.A. player Amare Stoudemire shared tips and led an informal basketball game for attendees at a gym on the campus of Emerson College.
Photo: Johnny Wolf
In early December in Los Angeles, AwesomenessTV and Gatorade welcomed local high school women to a motivational workout class led by celebrity trainer Gunnar Peterson, actress Lea Michele, World Cup champion Julie Foundy, and TV host Rachel DeMita. The women led a conversation about how playing sports shaped who they are today. A visually appealing workout area featured colorful lockers adorned with the phrase “Sisters in Sweat.”
In early December in Los Angeles, AwesomenessTV and Gatorade welcomed local high school women to a motivational workout class led by celebrity trainer Gunnar Peterson, actress Lea Michele, World Cup champion Julie Foundy, and TV host Rachel DeMita. The women led a conversation about how playing sports shaped who they are today. A visually appealing workout area featured colorful lockers adorned with the phrase “Sisters in Sweat.”
Photo: Phillip Faraone/Getty Images for Awesomeness
5. ...and Instagram-friendly.
5. ...and Instagram-friendly.
The workout can continue even while guests are sitting and networking. For Kehoe Designs’ Love Yourself Fitness & Networking Event, held in June in Chicago, decor included orchids anchored to kettlebells as centerpieces. Balance balls set in gilded stands (pictured) made for unexpected, inventive—and healthy—side chairs.
Photo: Courtesy of Kehoe Designs
Propel Electrolyte Water recently hosted a series of workout events for consumers across the United States. Known as Propel Co:Labs, the events ended with a two-day festival in Los Angeles in August. Strategic marketing agency Invisible North designed a photo booth set that channeled the color and energy of the brand’s #LetsGetUgly campaign; guests used the vignette’s fitness props while getting snapped by a multi-camera photo system, which captured the moment in a 180-degree GIF.
Propel Electrolyte Water recently hosted a series of workout events for consumers across the United States. Known as Propel Co:Labs, the events ended with a two-day festival in Los Angeles in August. Strategic marketing agency Invisible North designed a photo booth set that channeled the color and energy of the brand’s #LetsGetUgly campaign; guests used the vignette’s fitness props while getting snapped by a multi-camera photo system, which captured the moment in a 180-degree GIF.
Photo: Courtesy of Propel
6. Have fun with it.
6. Have fun with it.
Kimpton Hotels & Restaurants revealed that 91 percent of the brand’s bartenders plan to use vegetables in cocktails in 2018, including nontraditional options such as beets, carrots, green beans, butternut squash, corn, and radishes. At Firefly in Washington, D.C., the “This Is How We Cass-E-Role” cocktail features El Pelotón de la Muerte mezcal, Green Chartreuse liqueur, Cynar liqueur, salted lime simple syrup, and pureed green beans.
Photo: Courtesy of Kimpton
And don't forget dessert, of course. An array of guilt-free options is available at the Westin Galleria Dallas, including dairy-free dark chocolate mousse with blueberry compote (pictured), a fresh fruit martini topped with non-dairy chantilly, honey yogurt with toasted pecans, and dairy-free strawberry mousse with granola crumbles.
And don't forget dessert, of course. An array of guilt-free options is available at the Westin Galleria Dallas, including dairy-free dark chocolate mousse with blueberry compote (pictured), a fresh fruit martini topped with non-dairy chantilly, honey yogurt with toasted pecans, and dairy-free strawberry mousse with granola crumbles.
Photo: Courtesy of the Westin Galleria Dallas
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