Illinois Meetings+ Events Winter 2019

ILLINOIS MEETINGS + EVENTS // WINTER 2019

JUST RIGHT

Find a menu that fits your budget

COCKTAIL-STYLE

Discover innovative ways to host your next soiree

CHEF SECRETS

Culinary pros dish on new ways to wow guests

M E E T I N G S M A G S . C O M // W I N T E R 2 0 1 9

The

THE FEAST ISSUE

FEAST ISSUE

FLIP THE PAGE FOR A CORNUCOPIA OF F&B INSPIRATION

IL.MEETINGSMAGS.COM

PLUS

Find out what’s new in Alton {26}

Exclusive buyouts & party packages for family-friendly events.

BOOK NOW AND SAVE—CONTACT US TODAY 312.595.5300 | navypierevents@navypier.org

Aon Grand Ballroom

Festival Hall

INVEST l INSPIRE l IMAGINE There’s only one place in America where historic Route 66 meets the Great Rivers National Scenic Byway. Let the majesty of the confluence of the Missouri, Mississippi, and Illinois rivers inspire your team. Invest in creativity as you explore a region overflowing with history.

Walk along with President Lincoln as he made history in Alton. Climb to the top of the largest manmade mound north of Mexico. Imagine your next success where Lewis & Clark started their great adventure.

Journey to Southwest Illinois where awardwinning lodging, modern meeting facilities, and experienced staff await you. Conveniently located within minutes from downtown St. Louis and

accessible from 5 interstates, the Gateway Center is the region’s multi-purpose convention center offering beautiful, flexible event space with ample free parking.

Additional full-service hotels with meeting space: n

Best Western Premier Alton - St. Louis

n

DoubleTree by Hilton Hotel Collinsville - St. Louis

n

Pere Marquette Lodge & Conference Center

For more inspiration, visit RiversandRoutes.com/Meetings

Winter 2019 ILLINOIS MEETINGS + EVENTS MAGAZINE: IN THIS ISSUE

FEATURES

30

Chefs Tell All

From interactive F&B ideas to clever ways for introducing bold flavors to picky palettes, start here to reinvent your culinary strategy for 2019.

By Melissa Sersland

36

Budget-Minded Menus

Think creative F&B always has to be expensive? Think again.

By Brittany Trevick

DEPARTMENTS 6 EDITOR’S LETTER 20 TREND REPORT DMCs share their most innovative ideas for cocktail parties.

By Brittany Trevick

By Melissa Sersland

BLIND DRAGON’S MIDNIGHT WARLOCK COCKTAIL pg 20

26 DESTINATION If you’ve never heard of Alton, it’s time to put this southwest Illinois town on your radar. By Belinda Lichty Clarke 48 PEOPLE PROFILE Get to know Jill Torke.

By Kelsey Ogletree

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P H OTO : G A L D O N E S P H OTO G R A P H Y

22 MEET & EAT Food halls are the perfect venues to satisfy a group with wide ranging tastes: Here’s why.

north of ordinary

State-of-the-art meeting facilities in unique spaces raise the level of your event. Personalized service to fit your meeting needs in space proximate to afterhours experiences can be sourced by contacting Kimberly Wright, CMP at kwright@cnscvb.com.

find your unique meeting space at visitchicagonorthshore.com

Winter

2019 19

MEETING NOTES 9 PEERSPACE The online marketplace pairs planners with creative, oneof-a-kind meeting spaces.

By Megan Gosch

The Hampton Social

13 PLANNER’S POCKET DICTIONARY Learn the definitions of the most common dietary restrictions and diets out there. By Tracy Stuckrath

42

14 F&B A Chicago event planner shares eight trendy ways to change up your buffet.

By Elizabeth Tulipana

16 EXPERT ADVICE Discover the three steps to organizing a dine-around for your group.

By Josephine Werni

INDUSTRY UPDATE The Signature Room at the 95th

ILLINOIS MEETINGS + EVENTS // WINTER 2019

ON THE COVER

IL.MEETINGSMAGS.COM

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CHEF SECRETS

Culinary pros dish on new ways to wow guests

The

by Michaels

4

COCKTAIL-STYLE

Discover innovative ways to host your next soiree

M E E T I N G S M A G S . C O M // W I N T E R 2 0 1 9

THE FEAST ISSUE

Catering by Michaels uses a smoke dome in its duck fat fried chicken station. Photo by Catering

JUST RIGHT

Find a menu that fits your budget

FEAST ISSUE

FLIP THE PAGE FOR A CORNUCOPIA OF F&B INSPIRATION

new pocketsized tool

pg 15

16

40 INFOGRAPHIC USA ranked No. 1 in the Eventex Top 20 Destinations for Meetings and Events Index. Research courtesy of Eventex

42 REGIONAL NEWS What’s happening in the local community.

By Kelsey Ogletree

46 SNAPSHOTS We recap the third-annual Hospitality Fest.

By Kelsey Ogletree

PLUS

Find out what’s new in Alton {26}

P H O T O S : T H E H A M P T O N S O C I A L ; A N T H O N Y TA H L I E R ; N E I L B U R G E R

19 SIGNATURE DRINK Beatnik on the River shakes up a healthy-ish drink to warm you from the inside out. By Kelsey Ogletree

EDITOR'S LETTER

Set the Table

Kelsey Ogletree, editor CONTACT ME AT KELSEY.OGLETREE@TIGEROAK.COM

JUST CALL US FOOD CITY U.S.A. OpenTable lists 10,620 restaurants in Chicago, and hypothetically speaking, if you dined at a different spot every night, you could reasonably go three decades without eating at the same restaurant twice. Expand your dining area to include the entire state of Illinois, and it’s safe to say you could eat like it’s your job your entire life and never visit them all.

The sheer number of options planners have in choosing F&B for their groups is both wonderful and overwhelming. It would surely be easy to keep going back to the same reliable restaurant year after year, without thinking too much about it.

But the old adage, “nothing that’s worthwhile is ever easy,” holds true. You can’t settle for mediocre dining if you want to continue to make your meetings and events attractive to attendees.

A 2017 survey from AAA reports that 75 percent of Americans believe food and dining to be a key part of their travel experience, and four out of five engage in unique culinary activities while traveling. It makes a lot of sense, then, that building incredible F&B and culinary activities into your event agenda helps incentivize people to attend.

In this issue, which we’ve dubbed the Feast Issue, we’ve done much of the legwork for you. From out-there ideas for cocktail events to chef secrets and creative menus at every budget, the stories within these pages will hopefully encourage you to get outside of your comfort zone. (Warning: Don’t read on an empty stomach.)

So serve that kimchi, pour that kombucha cocktail and deliver bites on balloon trays. The time is now to reinvent your culinary strategy, and we’ll be here supporting you every step of the way.

Find, Friend, Follow

Find us online at il.meetingsmags.com, and make sure to “like” us on Facebook, and follow us on Twitter, Pinterest and Instagram to stay in the loop between issues. /IL MEE TINGSMAGS

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@IL MEE TINGSMAGS

/MEE TINGSMAGS

/MEE TINGSE VENTSMAGS

P H O T O : TAT E C A R L S O N

Cheers,

WINTER 2019

Packing a picnic and enjoying the Chicago Blues Festival.

il.meetingsmags.com EDITOR MANAGING EDITOR SENIOR EDITOR DIGITAL CONTENT EDITOR CONTRIBUTING WRITERS

EDITORIAL INTERNS

Kelsey Ogletree

I love Chicago’s Run for the Zoo. It’s a race held the first week of June each year, benefits the Lincoln Park Zoo and signifies the beginning of summer.

Morgan Halaska Megan Gosch Julianna Fazio Belinda Lichty Clarke, Melissa Sersland, Tracy Stuckrath, Brittany Trevick Jenna Barbari, Holly Fritz, Brianna Smiley, Josephine Werni

EDITORIAL ADVISORY BOARD

Lindsay Arellano, Rockford Area Convention & Visitors Bureau • Michelle Castady, DMCP, 360 Destination Group, Chicago • Ana Espinoza, Wagstaff Worldwide • Marla Fleishman, Pinstripes • Sarah Ficek, Heron Agency • Tricia Fusilero, Corporate Event Interactive • Stan Hansen, Sodexo Sports & Leisure • T.J. Johnston, Topgolf Wood Dale • Malaika Martin, Revel Decor • Ken McGarrie, DineAmic Group Hospitality Development Dana Morones, FFT Chicago • Dave Parulo, Meet Chicago Northwest • Tina Reedy, TRAVIS Inc. Shaun Rajah, The Drake Hotel, Hilton Worldwide • Gia Skiba, Entertainment Cruises - Chicago Nicole Zenner, CSEP, LK Events SENIOR MANAGING ART DIRECTOR ART DIRECTOR JUNIOR ART DIRECTOR PRODUCTION DIRECTOR PROJECT COORDINATORS CIRCULATION DIRECTOR SUBSCRIPTION MARKETING SPECIALIST EVENT MANAGER ACCOUNTING MANAGER CREDIT MANAGER ACCOUNTANT

Winter Wonderfest at Navy Pier. It is fun for my whole family!

DIGITAL MARKETING MANAGER WEB DEVELOPMENT MANAGER WEB ADVERTISING COORDINATOR

Courtney Nielsen Traci Zellmann Taylor Severson Dianne Talmage Brittni Dye, Alex Kotlarek Jeremy Wieland Rebekah Gregorich Kelsey Copeland Pat Schossow April McCauley Katie Bodin

“

What’s your favorite local event?

Kristin Mastantuono Sandy Powell Angela Beissel

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Start the conversation.

Contact Group Sales at 888.458.1422 or DellsSales@greatwolf.com

greatwolf.com/meetings

Where else

can you meet on the campus of an accredited research university, connect during a social event at an awardwinning winery, and collaborate during a breakout session in the peaceful surroundings of a national forest?

ONLY CARBONDALE

Meet 8

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126 S Illinois Avenue Carbondale, IL 62901 618-529-4451 carbondaletourism.org

PRODUCTS, PLACES & INSPIRATION

Meeting Notes PLANNER’S POCKET DICTIONARY

13

F&B

14

EXPERT ADVICE

16

SIGNATURE DRINK 19

Get Connected PEERSPACE peerspace.com team@peerspace.com

Uncovering Off-Site Gems

New platform helps planners discover unconventional meeting spaces.

P H O T O : P E E R S PA C E

AS

meetings and events trend toward out-of-the-box, interactive experiences in untraditional venues, planners are on the hunt for new and creative locales. Enter Peerspace: the Airbnbstyle space sharing platform pairing planners with unconventional and underutilized venues that fuel more effective meetings.

“Peerspace was founded on the idea (and research shows) that location is key when it comes to meeting productivity,” says Rony Chammas, co-founder and chief product officer of Peerspace. “Meeting in a unique or comfortable space with features like natural light, plants or interesting artwork or architecture can boost inspiration and productivity. It’s all about finding those one-of-a-kind, unexpected spaces to help your team meet more creatively.”

Those looking to break away from windowless conference rooms and drab ballrooms can find hidden gems in the local art galleries,

lofts, photography studios, warehouses, museums and even movie set locations listed on the platform.

Users simply scroll through the platform’s online marketplace (which currently hosts over 8,000 listings in 46 states) to find the perfect space to host anything from workshops and corporate retreats to teambuilding events and fitness classes. Venues are Peerspace reviewed and approved, and include a detailed description of the space, guest capacity, rental price and user reviews, as well as high-quality photos (Peerspace offers professional photography for high-potential listings).

Venues can be booked online at the click of a button.

“We’ve made finding and booking a space as simple and streamlined as possible so planners can actually enjoy that process of discovery,” says Chammas. “We want to make discovering and working in new and unique spaces easy and exciting.” —By Megan Gosch

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PRODUCTS, PLACES & INSPIRATION

PEOPLE»

Relationship Goals

For these four couples, the events industry proved to be much more than just a career.

Emily Cornelious

Marcus Cornelious

Director of Sales and Marketing, St. Jane Chicago

Director of Sales and Marketing, The Gwen, A Luxury Collection Hotel

THE MEET CUTE IMEX in Las Vegas in October 2013 through mutual friends THE WEDDING June 13, 2015 in Monterey, California THE MUSHY STUFF Emily: “I love the way Marcus loves. His ability to show love to all and his kindness is remarkable.”

Marcus: “Emily is my best friend. She supports me through my ups and downs, pushes me to be a better person and loves me unconditionally.”

THE INDUSTRY CONNECTION Emily: “We get each other’s frustration, wins and losses.

When I was traveling a ton, it was easy because he understood. We always make time for each other even through the long demanding nights at work.”

Marcus: “Through the good and bad days, it makes it easy for us to understand each other on a deeper level. We also seek guidance from each other.”

ON TALKING SHOP AT HOME Emily: “We both admire each other’s professional success.

We try to keep it to a minimum to not be consumed with work at home.”

Marcus: “We are technically competitors, so we draw the line and we don’t talk about the details.”

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David Haas

Micaela Haas

General Manager, Miracle Method Surface Refinishing (hotel vendor)

General Manager, The Rose Hotel

THE MEET CUTE At Lincolnshire Marriott Resort in 2007, where they were both working at the time, she in rooms and he as a banquet manager (when the lobby underwent a renovation years later, David asked them to save a piece of the floor, and he used that to stand on when he proposed at the Blackstone Hotel) THE WEDDING Aug. 20, 2011 at Lincolnshire Marriott Resort, featured on TLC’s “Four Weddings” THE MUSHY STUFF Micaela: “I love that he can carry a conversation with anyone.

He is smart with a sense of humor, and he is always positive. He is generous and thinks of others. Handsome, for sure! I know that he would like me to write about his smile and hair—we called him ‘Colgate’ 10 years ago.”

David: “When we first met, I loved her Argentinian accent, beauty and popularity around the resort. She even had her picture with Mr. Marriott by the time I arrived at the company.

I was reaching way out of my league! Now it’s her thoughtful and sweet actions. She is a caring and wonderful partner.”

THE INDUSTRY CONNECTION Both: “The industry can be very demanding of your time, energy and feelings; we have an understanding. We spend our days putting others first. We stay close laughing and telling stories about the good old days.”

ON TALKING SHOP AT HOME Micaela: “We bounce ideas off each other all the time. He is stronger in sales and marketing, and I am in operations. We complement each other in that way.”

P H O T O S : E M I LY G U A L D O N I ; M O D E R N I M A G E S T U D I O S ; ( O P P O S I T E , FA R R I G H T ) G E R B E R + S C A R P E L L I

BY KELSEY OGLETREE

Lisa Taylor

Gordon Taylor III

President, Illuminate Public Relations, Inc.

Director of Sales and Marketing, Waldorf Astoria Chicago

THE MEET CUTE Through a friend at Sofitel Chicago Water Tower’s Le Bar in 2008, when Lisa was working there as PR and marketing manager THE WEDDING June 27, 2009 at Trump International Hotel Chicago, where one of the bridesmaids was conference services manager

William R. “Will” Host

Denis Frankenfield

Associate Professor, Roosevelt University School of Hospitality & Tourism Management; and Meeting Planner

Retired Director of Events and Catering, Sodexo, Shedd Aquarium

THE MUSHY STUFF Lisa: “Gordon’s intensity, compassion for others, and sense of humor are some of his best traits. I’m continually amazed by his uncanny ability to quickly determine what is important to a person, find common ground and immediately make a lasting connection.”

Gordon: “I have yet to meet anyone that can laugh at themselves more than Lisa. Life with her is unpredictable and fun. And, she is the ultimate conversationalist while also being the best listener I know.”

THE MEET CUTE September 1980 at Meeting World at Rosemont Convention Center, when Denis was exhibiting for Marriott Indianapolis and Will was a meeting planner for an international trade association

THE INDUSTRY CONNECTION Both: “Our love for hotels was our first real connection that has endured for the last 10 years. We live and breathe hospitality and share an affinity for the Chicago market.”

THE WEDDING Officially, Sept. 24, 2015 on their 35th anniversary, at the Cook County Courthouse; though they joke they were really married by Hyde Park Bank in 1981 when they joined their personal finances

ON TALKING SHOP AT HOME Both: “Our No. 1 hobby is exploring restaurants, so our pastime is looking at the service experience, cuisine, atmosphere, and PR and marketing surrounding a restaurant. We also enjoy hotels and discussing what factors make them truly memorable. It’s exciting for us to discuss what makes businesses successful.”

THE MUSHY STUFF Will: “I love his steadfastness and calming attitude when I go neurotic. He is also wonderful at nursing me through a number of illnesses and health conditions I’ve had.”

Denis: “I love Will’s compassion and empathy for humanity, friends and relatives, and his thoughtfulness to his students, colleagues, friends and neighbors—along with his impulsiveness.”

THE INDUSTRY CONNECTION Will: “We clearly understand the work-life challenges faced by those of us in the industry—late nights, long days, weekends that are way too short or not at all.”

ON TALKING SHOP AT HOME Both: “Denis talks about the client who sends in their specification the day before the event, wants to make major changes to the menu and setup the morning of. Will talked about the stupid setup the catering manager gave him for a simple buffet of 150 people. We did agree, however, not to talk about our work if Will was holding a meeting at one of Denis’ properties.”

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PRODUCTS, PLACES & INSPIRATION

The Promontory

EVENT COMPANY PROFILE»

16” ON CENTER Each visionary branch of 16” on Center, including the venues and event rental services, is inspired by the real passions of the company’s team. A small, but experienced staff of hospitality experts is on hand to help event planners create a thoughtful, highly personalized function.

Finkelman, a Chicagoland native, says the inspiration for 16” on Center came from the time he spent working at a live music club in Columbia, Missouri, as a college student. It was there that he first fell in love with inti-

mate music venues and their potential for event functionality.

“All of the individual concepts and entities presented in our venue options and services are extensions of the unique people here,” Finkelman says.

“We feel it’s best to bring ideas to the public that we ourselves like.”

–Josephine Werni

Get Connected 16” ON CENTER 16oncenterchicago.com | 312.796.7116

E V E N T R E N TA L S P OT L I G H T

In addition to neighborhood event venues, 16” on Center rents unique items to spice up the F&B at any event.

JUICE BOX: Both the mobile beverage container itself and the cocktails it transports are completely customizable.

ICE CREAM CART: It’s movable and can be filled with whatever flavor of ice cream and toppings clients desire.

PASTRY PROGRAM: At The Promontory, chef Kristine Antonian-Vilarosa Chef Kristine Antonian-Vilarosa’s chocolate mint donuts

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uses seasonal ingredients to craft an ever-changing menu of breads, pastries and desserts.

P H O T O S : C L AY T O N H A U C K ; T H E P R O M O N T O R Y

C

hicago hospitality collective 16” on Center partners with local businesses to turn everything from bars to theaters into serviceable event venues. Founding partners Bruce Finkelman and Craig Golden have transformed 14 businesses (like Bite Café, Dusek’s Board & Beer, MONEYGUN, The Promontory, Thalia Hall and more) and have provided a single point of contact for event planners interested in utilizing these spaces as venues.

PLANNER’S POCKET DICTIONARY»

FOOD ALLERGIES Understanding the dietary needs of your attendees is paramount to creating safe and inclusive food and beverage for events. Consider this your go-to guide.

B Y T R A C Y S T U C K R A T H , C S E P, C M M , C H C , C F P M

FOOD ALLERGIES

Milk or dairy allergy » Avoid milk, yogurt, cheese, ice cream, cream, curd, butter, whey, casein Soy allergy » Avoid soy, seitan, tamari, tofu, shoyu, edamame, miso, natto, tempeh, textured vegetable protein Egg allergy » Avoid egg, albumin, whites, livetin, mayonnaise, meringue, ovalbumin, ovoglobulin, surimi, marzipan Tree nut allergy » Avoid almond, beechnut, Brazil nut, butternut, cashews, chestnut, hazelnut, macadamia, pecan, walnut, pine nut; also pesto, marzipan, Nutella, filbert, praline, natural extracts, nut oils Wheat allergy » Avoid wheat and all forms of it—bulgur, couscous, farro, durum, einkorn, kamut, semolina, spelt, triticale Fish allergy » Avoid all fish (e.g., anchovies, trout, mahi mahi, tuna, salmon, perch, grouper) and items made with fish (wine, sauces, imitation crab) Shellfish allergy » Avoid barnacle, crab, crawfish, krill, lobster, prawns, shrimp; some may also avoid mollusks (clams, oysters, octopus, mussels, scallops, squid) Peanut allergy » Avoid peanuts, artificial nuts, peanut flour, peanut butter

D I E TA R Y R E S T R I C T I O N S

Lactose intolerance » Cannot tolerate milk sugar (lactose) so must avoid all foods containing or made with milk Diabetic » Chronic disease that occurs when the body doesn’t produce any or enough insulin, leading to an excess of sugar in the blood; avoids foods with excess sodium and sugar, high carbohydrates or fried foods. Enjoys foods with natural fibers and sugars

Celiac disease » A genetic autoimmune disease where the ingestion of gluten leads to damage in the small intestine; can cause long-term digestive problems and keep one from getting needed nutrients; must maintain a strict gluten-free diet Nonceliac gluten sensitivity » This medical condition refers to individuals who cannot stomach gluten because they experience symptoms similar to those seen of celiac disease, yet testing for celiac disease and food allergies are negative. Must maintain a strict gluten-free diet.

Gluten free » Individuals who abstain from eating gluten as a lifestyle choice but have not been diagnosed as having a wheat allergy, celiac disease or nonceliac gluten sensitivity; avoidance of gluten is not medically necessary Ketogenic (keto) » Very low-carb (lowsugar and starch) diet based on real foods; allowed are unprocessed meats, fish and seafood, eggs, natural fat-sauces, vegetables grown above ground, berries, nuts and high-fat milk products FODMAP » An elimination diet that removes high FODMAP foods (carbohydrates and sugar alcohols found in certain foods) that can cause digestive symptoms, pain and bloating Paleo » Eats grass-fed beef and chicken, wild-caught fish, fruit, nonstarchy vegetables, nuts and seeds; avoids sugar, milk, all grains, legumes, potatoes and processed foods Vegetarian » Avoids beef, poultry, sea-

food and game; eats eggs, honey and dairy products Ovo-vegetarian » Avoids beef, poultry, seafood, game and any milk (dairy) products; does consume eggs and honey Lacto-vegetarian » Abstains from beef, poultry, seafood and eggs; consumes honey and milk/dairy products Pescatarian » Avoids meat from land animals, but does eat seafood, eggs, honey and milk Vegan » Refrains from eating anything made from or with meat, skin or products of land or sea animals, including insects, honey, eggs and milk.

Raw » Only eats foods heated to temperatures less than 113 degrees.

Kosher » Jewish dietary laws dictate what is kosher (fit for consumption). Permitted foods include Kosher-certified meat, poultry, fish and milk products as well as parve fruits, vegetables, eggs, fish, cereal products, nuts and grains. Forbidden are shellfish, pork, eating milk and meat together, and any noncertified meat, poultry or fish.

Jewish holidays have food traditions and additional dietary restrictions.

Halal » Term defined by Islamic dietary laws for what is permitted to be eaten by Muslims. Forbidden foods and beverages (haram) include anything containing alcohol, pork or pork products (gelatin, bacon), birds of prey, carnivorous animals or blood.

To be halal, animals must be slaughtered in the name of Allah.

TRACY STUCKRATH IS A PROFESSIONAL SPEAKER, PUBLISHED AUTHOR, AWARD-WINNING MEETING INDUSTRY CONSULTANT AND FOOD ALLERGY EXPERT. CONTACT HER AT TRACY@THRIVEMEETINGS.COM.

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PRODUCTS, PLACES & INSPIRATION

F&B»

NEW IDEAS

8 fresh ways to change up your buffet FOR NEARLY A DECADE, Elizabeth Tulipana, owner of Anticipation Events, of has been styling events throughout Chicagoland and beyond. We challenged her to put a new spin on the age-old buffet setup. The resulting ideas will have your guests clamoring to take both photos and bites. Forks up!

1.

2.

Twelve-course meal: An extravagant meal of tiny bites beautifully plated provides a huge wow factor to any event, if you have the budget.

3.

Food trucks: Want to move the party outdoors? Enlist the city’s best food trucks to roll in and serve comfort foods like doughnuts, grilled cheese, tacos or pizza.

4.

Breakfast for dinner: This is one of my personal favorites. Surprise attendees by serving decadent cinnamon rolls, quiches, breakfast meats and fresh fruit.

5.

Upside-down meal: Serve dessert first, followed by an entree, and then appetizers as a late-night snack.

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6.

Picnic baskets: Fill picnic baskets with fresh bread, charcuterie, cold salads and maybe a split of sparkling wine for the table to share.

7.

Individual lunch boxes: Good for a quick, casual meal, fill lunch boxes with local favorites or a few throwback food items to get people talking about the good old days of school lunches. Who doesn’t love a Capri Sun or a Fruit Roll-Up?

8.

Farm lunch: Fill giant wooden boards with meats, cheeses, spreads, chips, dips, nuts, fruit, sweets, condiments, crackers, vegetables, etc. The more the merrier, and plate it beautifully for a great shareable meal.

Get Connected ANTICIPATION EVENTS anticipationevents.com

P H O T O : I S T O C K . C O M / F C A F O T O D I G I TA L ; ( O P P O S I T E ) FA S E T T O

Family-style: Guests enjoy dinner served on platters in the middle of each table, enabling everyone to get food faster. It also helps spark table conversation, because you have to pass and share food with one another.

BOOK REVIEW»

Make It Meaningful A planning pro’s new book shares her take on planning events of any size.

TECH»

A POCKET-SIZED PRESENTATION TOOL Fasetto’s new product makes for seamless meetings while engaging attendees.

When it comes to meeting and events, tech issues are universal. Fasetto, Inc., an innovative tech company, aims to change that with the November launch of their new gadget Forum.

“Forum is a safety net,” Fasetto CEO Coy Christmas explains. “You can sleep in 15 minutes later because you will be confident that setting-up will go according to plan."

Designed as an integrated presentation solution, Forum creates a wireless network for participants to join—allowing them to view presentations on their own device and interact with the presenter—independent of Wi-Fi connection or the challenges that come with presenting in unfamiliar spaces.

“While Forum knocks down logistical presentation hurdles, it was ultimately designed to make engaging with the audience easier,” says Christmas. Presenters using Forum can conduct live polls, respond to questions, and share files and contact information with their audience, all in one convenient place. Fasetto also plans to work continuously to provide users with new Forum features that will be released through software updates. —Jenna Barbari

Get Connected

FASETTO INC. | holdaforum.com | 715.718.2464

So often, we think bigger means better. But as JDC Events president and CEO Jennifer Collins has learned, size is secondary to an event’s purpose and potential impact.

“People frequently ask me about the biggest event I have ever planned,” says Collins, “but it doesn’t matter how big or small an event is if it isn’t memorable or meaningful to those who attend.”

After more than 20 years in the event industry, Collins has released a new book, Events Spark Change, to share what she’s learned. With chapters focused on formatting an event around its purpose and desired outcome, details that can help to polish an event and methods planners can use to engage attendees, Collins aims to show experienced event professionals and nonplanners alike how every event has the potential to create change in the world, if only the details are focused around a central purpose.

Events Spark Change is now available on Amazon and Kindle e-book. —Jenna Barbari

Get Connected JDC EVENTS | jdc-events.com | 240.512.4220

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PRODUCTS, PLACES & INSPIRATION

EXPERT ADVICE»

Signature Room

HOW TO ORGANIZE A DINE-AROUND Choose Chicago’s Ben Smock shares tricks of the trade.

Ben Smock, who operates Chicago Concierge in partnership with Choose Chicago, has been organizing all sizes and styles of dine-arounds for over a decade.

According to Smock, the process can be broken down into three steps. First, planners must clearly identify the purpose of the dine-around.

“Are you trying to facilitate networking opportunities, or are you trying to showcase a city or a set of restaurants? Or simply entertain a group of people?” asks Smock. “These are the questions planners need to answer first,” Smock says.

After planners determine the objective of the dine-around, the next step is to get to know the audience they will be serving with the program.

“You need to take demographics, budgets and dietary concerns into consideration; all of these factors will help you select the right restaurant,” Smock says.

Once planners have chosen a restaurant that pairs well with the audience and the goal of the dine-around, the final step is to maintain efficient communication between the client and the restaurant. Smock stresses the importance of communicating the guest’s needs to the restaurant and vice versa throughout the entire process.

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P H OTO : N E I L J O H N B U R G E R ; (O P P O S I T E )

BY JOSEPHINE WERNI

Smock’s Restaurant Recommendations SHAW’S CRAB HOUSE: For large groups, Shaw’s Crab House is an accommodating option. “They’re unique in that no matter how large the group is, everyone can order individually off of the gigantic menu,” Smock says.

SIGNATURE ROOM: Located on the 95th floor of the John Hancock Building, Signature Room is an ideal spot for small and large groups and upscale business dinners.

“The staff at Signature Room are thoughtful and nonintrusive,” Smock explains.

“They understand the difference between a social engagement and a business dinner and switch gears to accommodate that.”

CARNIVALE: With family-style appetizers and an adventurous wine and cocktail program, Carnivale is a budget-friendly option that’s best suited for midsized groups of co-workers, casual networking events and team-building dinners.

Get Connected CHICAGO CONCIERGE | chicagoconcierge.com/dine-around | 312.656.6849

TECH»

BOTS OVER BRAINS EventBots, by Sciensio wins 2018 MPI Tech Showcase.

The perfect team member always responds to questions correctly, never calls in sick and works around the clock without complaint. While these qualities may be hard to come by in humans, EventBots, by Sciensio—chatbots which use artificial intelligence to answer attendee questions—can make the lives of event staff members infinitely easier.

EventBots, by Sciensio presented at the 2018 Meeting Professionals International World Education Conference and won the Tech Showcase because of its innovative and effective invention.

Planners can purchase an EventBot, upload important information and details about their event, turn the bot on and go live between one week and several months before the event. Once live, attendees can text the bot to ask about event specifics like Wi-Fi, menus, schedules and parking and will receive an answer in seconds.

EventBots can also be customized, allowing the bot to function not only as an information hub, but also as an extension of the event’s branding. Customizable bots can be given a name, avatar, and personalized response style to fit the tone of the event.

“Everyone can text, so everyone can use a bot. It’s simple and intuitive for attendees and easy for organizers,” says Chuck Elias, CEO of EventBots, by Sciensio. Participants can ask the bot a question once and then access it again in their messages easily whenever needed. “Truly, the bots are all about engaging with event participants.

It’s every planner’s goal to make the details of an event experience easy, so attendees can focus on the event itself. EventBots are a tool to help make that happen.” eventbots.com —Jenna Barbari

NO BOUNDARIES MEANS: • Numerous venue options for meetings of any size • A multi-use arena with over 200,000 Sq. Ft. of meeting space • More than 3,500 sleeping rooms within 15 minutes of the airport

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17

PRODUCTS, PLACES & INSPIRATION

EXPERIENCE SPOTLIGHT»

VIP TRANSPORTATION HERE’S HOW TO MOVE THROUGH THE WINDY CITY IN COMFORT AND STYLE, BY LAND, WATER AND AIR. B y J o s e p h i n e W e r n i S I LV E R C A R B Y A U D I

E N T E R TA I N M E N T C R U I S E S

When Uber won’t cut it, your VIP guests can get behind the wheel of an Audi from Silvercar. A5 Cabriolet, A4 and Q5 fleets are available to rent out of O’Hare International Airport. Each vehicle comes with GPS and toll tracking. silvercar.com/car-rentals/chicago-ohare; 312.752.4341

Take in panoramic views of the city skyline from the Chicago River on one of Entertainment Cruises’ six distinctive vessels. The newest ship in the company’s Chicago fleet, The Odyssey Chicago River, is a glass-enclosed, temperaturecontrolled boat that allows guests to dine and relax with views of the city year-round. entertainmentcruises.com/ our-cities/chicago; 888.957.2634

C H I C AG O H E LI CO P TE R EXPERIENCE Groups of up to six can enjoy thrilling tours of Chicago from the sky.

Passengers flying during the holiday season will get aerial views of special light displays at Lincoln Park Zoo, Millennium Park and more. chicagohelicopterexperience.com

Silvercar

Chicago Helicopter Experience

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P H O T O S : S I LV E R C A R ; E N T E R TA I N M E N T C R U I S E S ; C H I C A G O H E L I C O P T E R E X P E R I E N C E ; ( O P P O S I T E ) A N T H O N Y TA H L I E R

Entertainment Cruises

Get Connected BEATNIK ON THE RIVER beatnikontheriver.com 312.526.3345

SIGNATURE DRINK»

SECOND FIDDLE

Beatnik on the River’s best-selling cocktail is healthy-ish.

T

he inspiration for this cocktail came from whiskey being the second-biggest seller in bars, hence playing “second fiddle” to vodka, says Benjamin Wood, bar director at Beatnik on the River, the latest concept from Bonhomme Hospitality Group that opened in summer 2018. A riff on a whiskey sour, “the unexpected combination of pineapple, turmeric and sumac salt make the cocktail rich and exotic,” says Wood. Plus, thanks to its anti-inflammatory properties, turmeric adds a little health boost to this warming, approachable sipper. Drink up! —Kelsey Ogletree

INGREDIENTS —.75 oz. fresh lemon juice —1 oz. fresh pineapple juice —.5 oz. turmeric syrup (to make, add 1 tsp. turmeric powder to 1 quart of simple syrup and stir to dissolve) —1.5 oz. Wild Turkey 101 bourbon

DIRECTIONS Combine all ingredients in a Boston shaker and shake; strain over ice. Serve in a double Old-Fashioned glass rimmed with sumac salt (equal parts sumac to Maldon sea salt flakes, ground together with a mortar and pestle).

Garnish with half a pineapple wheel.

TECH»

EVENTBRITE PARTNERS WITH FUNDBOX TO FACILITATE EVENT FINANCING Eventbrite, already a popular tool for helping planners keep registration, ticketing and other event logistics streamlined in one convenient place, will now include funding options.

Eventbrite has now integrated Fundbox, a financial tech company that assesses credit risk within minutes and can supply access to credit as soon as the following business day.

With the addition of Fundbox, qualified organizers of events large and small in need of financing will be able to receive credit and monitor their events all in one portal.

Fundbox Senior Manager of Business Development Sasha Dobrolioubov says “Eventbrite customers need credit and Fundbox is best suited to help get them funded.”

Event creators can now simply download the app extension from within Eventbrite’s marketplace and blend their bank account to localize their financial and other event needs.

“We’re excited about this partnership with Eventbrite because it’s a technology-forward company and we have very similar missions. We care about our customers and creating the most user-friendly experience possible,” says Dobrolioubov.

Get Connected EVENTBRITE | Eventbrite.com FUNDBOX | fundbox.com

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TREND REPORT CREATIVE COCKTAIL HOURS

THAT’S THE SPIRIT!

Creative cocktail hours are raising the bar for networking events. B Y B R I T T A N Y T R E V I C K YOU WALK INTO A COCKTAIL HOUR expecting the usual scenario of events: mildly pleasant small talk, house wine and beer, and some sort of presentation. Not the case anymore—planners want something different, something experiential that clients will talk about until their

Much of this, not surprisingly, can be attributed to social media. People see others’ amazing experiences and have that melancholy, anxiety-inducing feeling of FOMO. Social media also means that an event’s digital footprint will be around forever, so planners want to capitalize on that event’s success beyond the evening.

Heather Brown, CMP, DMCP, senior national sales manager of AlliedPRA in Chicago, echoes that sentiment. “[Our clients] are always trying to outdo what they did before,” says Brown. “Social media is constantly raising the bar.”

Her company was tasked with planning an event for 100 guests tailored to that idea of an unexpected cocktail hour for a pharmaceutical company. The client wanted to incorporate team-building with an interactive twist. So, when attendees entered the venue, they were directed to one of 10 tabletops set with cocktail ingredients, garnishes, mixers, juices and various types of glassware. Each table was then instructed to come up with their own cocktail, poured by a preassigned bartender. After 20 minutes, a panel of the company’s leadership team judged the cocktails and voted for the top three, which were then served to the entire group.

“As a DMC, we’re often tasked with coming up with something no one else has seen before,” says Brown. “It can be a challenge, but those events are always really exciting.”

In terms of cocktail hour-related trends, Brown notes that interactive components are a common ask from clients. People want to attend events at which something is actually going on—not just conversations with

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cocktails. She cites another event she worked on that included appetizers served on balloon trays that rose 10 feet in the air. Even something as simple as presenting food in unique ways can memorialize an event in attendees’ minds.

For Michelle Castady Orlando, DMCP, general manager at 360 Destination Group in Chicago, unique cocktail events mean unexpected service elements. For example, at an event for an IT group, they served craft beer out of a Kegway (a beer keg Segway). It was a huge hit as the guests were very into beer and anything tech-related.

Another event included smoked ondemand Old-Fashioneds featuring barrel-finished whiskey. “By incorporating a celebrity mixologist who handcrafted a spirit just for this event and personally smoked each drink while interacting with the attendees, we were able to offer an experience they couldn’t have had individually,” she says.

Interestingly, Orlando is seeing more cocktail hours breaking the mold by offering mocktails, or cocktails without alcohol. The spirit-free cocktail is becoming ever popular, especially for daytime meeting breaks and luncheons, as an alternative to craft cocktails.

What about the future? Brown hints that murder mystery-style cocktail hours are on the horizon. She and her team have concocted an event based on the childhood classic “Clue” that has guests participating in a competitive game. Tying in interactive icebreakers during events will continue to evolve.

“People get really engaged,” says Brown.

“They want that surprise and wow factor.”

P H O T O S : ( C L O C K W I S E ) A S H L E Y G A L M I N A S P H O T O G R A P H Y ; T R OY T H E I N Z E R O T H P H O T O G R A P H Y ; B L U E P L AT E C AT E R I N G

next cocktail hour.

Clockwise from top: Celebrity mixologist Charles Joly of Crafthouse Cocktails, formerly of The Aviary; cocktails delivered via balloon vessels; color-changing drinks.

Aba blueberry spritz

Trendy Chicago Cocktail Venues ABA: Opened summer 2018 in the West Loop, this Mediterranean restaurant serves up classic cocktails with a twist, like the Mango G&T and the Green St. Manhattan. abarestaurantchicago.com; 773.645.1400

THE AVIARY: This Fulton Market favorite is part of The Alinea Group. theaviary.com; 312.226.0868 BLIND DRAGON: Another new addition to the Chicago scene is this River North karaoke lounge in the basement of the Found Chicago hotel. blinddragon.com; 312.643.0449

PACIFIC STANDARD TIME: According to Brown, this River North addition has a craft cocktail program akin to that of high-end restaurants. pstchicago.com; 312.736.1778

THE ROYAL PALMS SHUFFLE BOARD CLUB: Come for the cocktails; stay for the shuffleboard.

There’s nothing quite like it. royalpalmschicago.com; 773.486.8682

THE VIOLET HOUR: This Wicker Park speakeasy has a cocktail menu that’s tough to compete with. theviolethour.com; 773.252.1500

IL.MEETINGSMAGS.COM

21

MEET & EAT FOOD HALLS

HALLS OF FAME

Chicago’s food hall scene continues to boom with two new players added in 2018.

Clockwise from top: Revival Food Hall; shoyu ramen from Furious Spoon at Wells Street Market; Showroom Food Hall at Marriott Marquis Chicago

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P H O T O S : R E V I VA L F O O D H A L L ; M A R C I N C Y M M E R ; M A R R I O T T M A R Q U I S C H I C A G O

BY MELISSA SERSL AND

DURING THE 2018 ANNUAL meeting of the American Bar Association, Thomas Happell, senior meeting planner for ABA’s Section of International Law, was looking for a site to hold a low-key reception.

“Because so much going on around [our meeting] is very staid—award presentations and speeches in hotel ballrooms—we try to make our events low-key and a little less formal,” says Happell.

As such, he and his team chose to hold the event at Latinicity, one of several food halls opened in downtown Chicago in the past few years. Each offers new food concepts from both established and up-and-coming Chicago chefs; Latinicity offers an array of Latin American-inspired cuisine.

With about 100 guests, the ABA organized a buyout of the 22,000-square-foot space (Latinicity can accommodate up to 700 people). Happell ordered passed hors d’oeuvres and asked Latinicity to provide one to two food items from each food purveyor. Offering a variety was a hit with guests, Happell says.

“The food hall has an affordable price point and a strong variety that makes it very appealing,” Happell says. “If you have a diverse crowd of attendees—we had people from around the world—a food hall makes it easier to accommodate a lot of different palettes than a standard plated meal.”

Guests also enjoyed that they had plenty of space to stand or sit. “The layout naturally causes people to move around,” Happell says.

Interested in hosting a future event in a food hall? Check out some of the newest options in Chicago below.

Revival Food Hall Revival Food Hall prides itself on offering guests a taste of the city. “This is a city built upon neighborhoods,” says General Manager Tim Wickes. “What better can we do than to

Learn about our Think Outside meeting offer and explore the possibilities!

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MEET & EAT FOOD HALLS

bring those neighborhoods to the Loop?” The food hall, which opened in 2016, is located in The National (a historic Daniel Burnham building) across the street from Federal Plaza and offers both the main food hall space as well as an indoor-outdoor lounge on a separate floor.

Number of vendors: 17 (counting food stalls, pop-up food concepts and the Revival Café-Bar) Must-try dishes: Grilled cheese sandwich from The Fat Shallot, catch of the day from Brown Bag Seafood Co. and 12-hour smoked brisket from Smoque BBQ Event spaces: With 24,000 square feet of marketplace, Revival can fit around 600 people in the first-floor food hall. The sixth-floor lounge can accommodate up to 250.

Wells Street Market

P H O T O S : P O R K & M I N DY ’ S ; M A R C I N C Y M M E R

This newcomer, opened in 2018, features food concepts from star Chicago chefs Jimmy Bannos Jr. (The Purple Pig), Jeff Mauro (Pork & Mindy’s, which also has a stall at Forum 55) and Takashi Yagihashi (formerly of the Michelin-starred Takashi). Wells Street Market is located across the river from Merchandise Mart.

Number of vendors: Nine fast-casual restaurants, a full bar and a flower shop Must-try dishes: Donut ice cream sandwich from Firecakes Donuts, Grand Central Burger from Grand Central Bar and pork gyro from Piggie Smalls Gyro Shop Event space: Wells Street Market can accommodate groups over 250 with 10,500 square feet of space featuring floor-to-ceiling windows.

Forum 55 Opened in 2017 following a renovation of the Under 55 Café in Mid-Continental Plaza near Millennium Park, Forum 55 was community-driven from the beginning, says Paula Rae Gillingham, vice president of operations at Eurest, which oversees the hall. Two incubator programs, Apron Exchange and FOODWORKS, operate within Forum 55 to provide kitchen space to women- and minor-

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From top: Bao to the Pork sandwich from Pork & Mindy’s at Forum 55: Wells Street Market

ity-owned businesses. Forum 55 is cash-free; order at a kiosk and pick up your food when it’s ready. If you’re in the mood for greens, it has one of the largest salad bars in Chicago and features produce from Midwestern farmers.

Number of vendors: Eight fast-casual stalls, a grab-and-go marketplace and a salad bar Must-try dishes: Pig Candy BLT from Pork & Mindy’s, Barrel Burger from Flame and challah French toast from Prelude Event space: With 8,000 square feet of space, Forum 55 can accommodate up to 280 people.

Showroom Food Hall at Marriott Marquis Chicago Conference attendees at McCormick Place have a new option for dining. The newest addition to Chicago’s food hall scene, the Marriott Marquis Chicago’s Showroom Food Hall opened in August 2018. Chef James Kerwin (who previously worked with Furious Spoon) has developed five new food concepts for the food hall inspired by Americana and Chicago’s Motor Row. Number of vendors: Five Must-try dishes: House-made Pop Tarts from Revolution Coffee Counter, Kumpir Spud from Hot Licks and Mother Clucker Sandwich from Argosy Soup & Sandwich Event space: The Food Hall on its own is not being rented out for events currently, though the hotel is exploring options for doing so in the future. The hotel has 93,000 square feet of meeting space.

Get Connected FORUM 55 forum55chicago.com | 312.849.9512 LATINICITY latinicity.com | 312.795.4444 REVIVAL FOOD HALL revivalfoodhall.com SHOWROOM FOOD HALL AT MARRIOTT MARQUIS CHICAGO | marriott.com/hotels/travel/ chimq-marriott-marquis-chicago | 312.824.0500 WELLS STREET MARKET wsmchicago.com | 312.614.4176 info@wsmchicago.com

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25

DESTINATION ALTON

Great River Road

ALL ABOUT ALTON

Where grand rivers converge, new venues emerge from historic sites.

FIFTEEN MILES NORTH OF ST. LOUIS IS THE HISTORIC RIVER TOWN

Stay

OF ALTON. Sitting on the banks of the Mississippi River, Alton is part

Opened in the former Alton Atrium Hotel and Conference Center in June 2017, Best Western Premier Alton-St. Louis Area Hotel received $4.2 million in improvements, including a complete renovation of the 4,5000-square-foot ballroom. Now divisible into four sections, the ballroom has new flooring, lighting and wall coverings, an upgraded sound system and high-speed internet.

The hotel lobby also was transformed and includes a waterfall element. “Now it provides an open canvas for our breakfast seating, community tables (with charger outlets), and several seating areas that provide a very welcome and relaxing space for all of our guests,” says

of the Meeting of the Great Rivers National Scenic Byway, a 33-mile stretch that includes the confluence of three major rivers: the Illinois, the Mississippi and the Missouri. Alton is famous for its limestone bluffs, brick-paved streets and Civil War-era history (the area was a major stop on the Underground Railroad and had many ties to Abraham Lincoln).

Today, the greater Alton area is a year-round tourist and meeting destination. From the holiday season through the end of February, it’s home to the largest gathering of bald eagles outside of Alaska.

“Alton is part of a greater regional story that

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includes Route 66 and the Great River Road,” says Katie Bennett, tourism sales manager for the Great Rivers & Routes Tourism Bureau.

“Alton offers a feeling of escape while maintaining easy access to historic sites, locally owned shops and restaurants, and more.”

P H O T O S : G R E AT R I V E R S & R O U T E S T O U R I S M B U R E A U ; ( O P P O S I T E ) B E S T W E S T E R N P R E M I E R A LT O N - S T. L O U I S A R E A H OT E L

BY BELINDA LICHT Y CL A R K E

Top and middle: Best Western Premier Alton-St. Louis Area Hotel. Bottom: Clark Bridge over Mississippi River

ALTON BY THE NUMBERS

2,000 POUNDS OF PEEL-N-EAT SHRIMP ARE SERVED EACH WEEK AT FAST EDDIE’S BON AIR, A LEGENDARY BAR OPENED IN 1921 10 MINUTES: THE DISTANCE FROM ALTON TO THE INTERSECTION OF THE GREAT RIVER ROAD AND ROUTE 66 4 COUNTIES SERVED BY GREAT RIVERS & ROUTES TOURISM BUREAU 4 SCENIC BYWAYS IN THE REGION, INCLUDING THE LONGEST DRIVE ON THE GREAT RIVER ROAD

Jacinda Dunlap, director of sales and marketing. The lobby can also be used for trade shows and vendor exhibits.

Troy Taylor, owner of American Hauntings INK., says the Jacksonville-based group has been hosting its Haunted America Conference at the hotel for four years. “The facilities are top-notch and the team we work with at the hotel take care of every possible need. We couldn’t ask for a better venue for our event.”

Meet Alton’s downtown WOW Furnishings and Event Center has 6,500 square feet across several buildings dating back to the 1880s.

“The open layout with soft industrial lighting, gold Chiavari chairs, custom-built farm tables and uniquely repurposed furnishings give the event center an intimate feel” says co-owner Bryan Brynildsen. “This rare combination can be utilized to accommodate vintage, traditional or contemporary events.”

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DESTINATION ALTON

Dine The Vogue Room at Tony’s Restaurant is one of Alton’s newest dining venues, located in downtown Alton in what was once the Vogue Department Store building. The Vogue Room can accommodate 250 seated guests and features hardwood floors, elegant chandelier lighting and exposed brick.

Old Bakery Beer Co. began as a bakery in the late 1800s and continued operations as such until the early ’80s. Reopened in 2015 as a certified organic craft brewery, this vibrant downtown venue offers private event space for up to 100 seated guests and 130 for a reception event.

Clockwise from top: Lewis and Clark State Historic Site, WOW Furnishings and Event Center, Old Bakery Beer Co., eagle over river

See History is a key theme in Alton. National Great Rivers Museum, located at the Melvin Price Locks and Dam No. 26, offers visitors a unique look into the history of the Mississippi River. Lewis & Clark State Historic Site marks the beginning of the famous duo’s exploration in Illinois. The popular Millionaire’s Row, located in Alton’s historic Middletown District, features the Beall Mansion, which now operates as a bed and breakfast. The mansion has 845 square feet of adjoining meeting space in three rooms, including a formal dining room.

Get Connected

BEST WESTERN PREMIER ALTONST. LOUIS AREA HOTEL bwpremieralton.com | 618.462.1220 GREAT RIVERS & ROUTES TOURISM BUREAU riversandroutes.com | 800.258.6645 LEWIS AND CLARK STATE HISTORIC SITE campdubois.com | 618.251.5811 NATIONAL GREAT RIVERS MUSEUM mtrf.org | 877.462.6979 OLD BAKERY BEER CO. oldbakerybeer.com | 618.463.1470 TONY’S RESTAURANT tonysrestaurant.com | 618.462.8384 WOW FURNISHINGS AND EVENT CENTER facebook.com/wowfurnishings | 618.444.7969

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P H O T O S : G R E AT R I V E R S & R O U T E S T O U R I S M B U R E A U ; WOW F U R N I S H I N G S A N D E V E N TS C E N T E R

BEALL MANSION beallmansion.com | 618.474.9100

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P H O T O : C AT E R I N G B Y M I C H A E L S

Catering by Michaels ramen station

CHEFS TELL ALL FROM NEW INTERACTIVE F&B IDEAS TO CLEVER WAYS FOR INTRODUCING BOLD FLAVORS TO PICKY PALETTES, CONSIDER THIS YOUR GUIDE TO MORE CREATIVE CUISINE IN 2019.

By Melissa Sersland IL.MEETINGSMAGS.COM

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As the bar

FOR SURPRISING GUESTS GETS SET HIGHER AND

H I G H E R , T H E C H A L L E N G E I N T E N S I F I E S F O R P L A N N E R S TO M A K E E V E N T F O O D A N D B E V E R AG E M E M O R A B L E . T H A N K F U L LY, T H E S E C H I C AG O C H E F S A N D F O O D A N D B E V E R AG E T E A M S A R E S T E P P I N G U P TO T H E P L AT E , S H A R I N G A DV I C E A N D N E W I D E A S TO WO W YO U R G U E S T S A N D T H E I R TA S T E B U D S . R E A D O N F O R A DV I C E A N D I N S P I R AT I O N F O R E V E R Y T H I N G F R O M C R A F T I N G A L L-V E G A N M E N U S TO P U T T I N G O N A F I E R Y C U L I N A R Y S H O W.

CAFFEINE REMIX Conference attendees love (and rely on) their morning coffee. But how can you make the traditional conference staple more exciting?

The Rolling Bean, a traveling espresso and smoothie bar, works with clients from Nike to Ted Baker to

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create customized coffee drinks for events. “By letting our clients customize the specialty drink of the day, we let them take the reins,” says owner Jonathan Levy.

That includes items like handcrafted espresso drinks, and even creative latte art—perfect for Instagram.

You can also work with The Rolling Bean to create custom drink toppers, from initials and company names to logos. For Nike, they developed a Swoosh latte, complete with the iconic logo made of cinnamon.

Other favorites include lattes made with homemade syrups, like Almond Joy and lavender, along with matcha tea lattes. The Rolling Bean also offers a line of fresh teas and makes a customized Oreo hot chocolate, Levy says.

When serving guests from different parts of the world, Levy prides himself on making each region’s coffee the way they do. That means espresso for guests from Italy and flat whites for guests from Australia or New Zealand. Levy has also offered café con leche and Cuban or Turkish coffee for events.

V E G A N A L L T H E WAY Creating menus to accommodate a wide variety of dietary restrictions has become an increasing challenge in recent years, as more people abstain from certain food items due to health concerns or other reasons.

Typically, planners put together a menu that’s primarily for guests without dietary restrictions, with some limited options for those with restrictions. But there’s a simpler solution that can save you money and headaches.

Myles Bosack, director of marketing at Jewell Events Catering, says his company has developed allvegan menus for clients. “All-vegan menus are popu-

P H OTO : T H E R O L L I N G B E A N

FA M I L I A R F L AV O R S While you may want to serve bold, internationally inspired flavors, not all guests are adventurous. Enter chef Bill Kim, known for his Korean barbecue with a twist at bellyQ*, who prides himself on making flavorful food that’s also approachable. The key is creating items that guests have some level of familiarity with, he says. “People need to recognize what they’re eating. That’s very important for us.”

One example is Kim’s Korean-fried chicken served with scallions and crushed garlic peanuts. Another is bellyQ’s play on bolognese. “People know a bolognese is a meat-based sauce with tomatoes, but we do our take on it,” Kim says. “When people have that familiarity with [a part of the dish], they are more likely to compare it to what they know.” Kim’s bolognese (the Tea-Smoked Duck Bolo “RTC” Style) incorporates red Thai curry, tomato, carrots, onions, celery and smoked duck. The “pasta” is Biang Biang noodles with Shaoxing wine.

To accommodate guests with dietary restrictions, about 10 percent of bellyQ’s catering menu is vegetarian or gluten free. One example of a gluten-free option is bellyQ’s savory scallion pancake, made with a vegetable base. Guests have the option of adding pickled vegetables, hummus or pulled pork to the pancake, which they can fold and eat like a taco.

The Rolling Bean’s lattes come complete with Instagramable latte art.

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lar, and I think are much more commonplace in today’s market,” Bosack says.

When exploring whether to offer an allvegan menu, Bosack says your guests should drive the decision. Some of Bosack’s corporate clients, for instance, have requested all-vegan meals because animal rights advocacy aligns with their mission.

To plan an all-vegan menu that also pleases nonvegans, Bosack recommends choosing a hearty and flavorful entrée, so no one will be missing meat. Jewell’s eggplant, zucchini and roasted red pepper tower or globe eggplant crudo are good options.

Other popular vegan dishes that combine vibrant flavors and colors are Jewell’s beet and roasted vegetable salad with fig jam and vegan cream cheese, and pearled couscous in a roasted red pepper cup with seasonal vegetables.

WOR KI N G TOG E TH E R Incorporating popular local foods is a great way to help out-of-town guests experience more of Chicago’s unique flavors if they

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don’t have time to leave the main conference venue.

The catering staff at InterContinental Chicago Magnificent Mile works with several local favorites—including Garrett Popcorn, Stan’s Donuts and Molly’s Cupcakes— incorporating them into the overall dining experience. Randy Reed, executive chef at the InterContinental, works with vendors to decide how their logos should be displayed near their products.

Bringing these vendors into hotels is a “trust relationship,” says Reed, because “they want to ensure their product is being stored properly so it doesn’t go stale.” Reed also partners with local companies Alliance Bakery and Gladstone Bakery to bring in pastries.

When it comes to sourcing ingredients for his own dishes locally, Reed says that the focus has evolved from broadly local to “local, as long as it is fresh and sustainably sourced,” he says. He works with Slagel Family Farms, located about two hours south of downtown, to source meat products. Since researching

individual farms and business to source specific ingredients is time consuming, Reed partners with Midwest Foods, a company that works with local farms to get their produce into restaurants.

Planners can demonstrate to guests that ingredients are locally sourced by highlighting on menus the origin of a few key ingredients came from, notes Reed.

B A R S TA R S Food and beverage bars are a familiar concept.

Chicago-based Limelight Catering, however, thinks about them a little differently, encouraging guests to get outside their comfort zones.

The bar setup works well, says Devon Brennan, associate director of Limelight Catering, because instead of offering guests a lot of options (read: a lot of expense and food waste), you’re offering them options on a smaller scale that still allows them to make the selection themselves.

Limelight has used several fun concepts for bars. At a gala at Ravinia Festival Gala,

P H O T O S : C AT E R I N G B Y M I A C H E L S ; ( O P P O S I T E ) J A S O N W. K A U M E Y E R / J E W E L L E V E N T S C AT E R I N G

Build-your-own “choco taco” station from Catering by Michaels

Roasted beet salad with arugula and gourmet greens in a cucumber collar with goat cheese, caramelized onion and fresh-cracked pepper

Limelight integrated a cocktail and food bar, offering gazpacho served in individual glass shooters with spirits poured over the top.

“The acidity came together nicely, and there was also nice color blocking,” Brennan says of the item.

To mix up continental breakfast, Limelight has offered a toast bar where guests could choose from toast toppings like avocado, beetcured salmon and fruit. “Instead of just a continental breakfast, the presentation is themed and everything is cohesive,” Brennan says.

Limelight has also served ancient grain bars; a Korean taco bar; and an onigiri (rice ball) station, where guests chose filling and sauces to be added to their steamed rice pocket.

S H OWSTO PPE RS Food action stations for Catering by Michaels are all about showcasing chefs and providing an exciting visual for guests, says Jeffrey Ware, director of operations.

“Stations are the hottest trend out there,” Ware says. “Chefs are such celebrities now, and

everyone wants to interact with them.”

One popular station is ramen, Ware says.

Chefs use a tea siphon to infuse the ramen broth with mushrooms or herbs in front of guests. Then guests can choose from more than a dozen mix-ins like Sriracha or sesame seeds to add to their bowls.

Catering by Michaels also offers a duck fat fried chicken station. The chef uses a mini fryer to fry breaded chicken in duck fat in front of guests, then serves the chicken on a base of cheddar-bacon popcorn and tops off the dish with Sriracha ranch aioli. For an added wow factor, the chef uses a dome to infuse hickory smoke into the dish.

“It’s a super fun presentation,” Ware says.

“When the dome is pulled back and smoke billows out, it creates a cool visual and gives guests the aroma of the dish.”

Any action station that involves a flambé is also popular among planners, says Ware.

That includes the company’s Flaming Donuts station. As chefs heat up butter, bourbon and brown sugar, guests get a fiery show as the

alcohol burns off. At another station, chefs use a blow torch to sear wagyu beef before adding sauce and serving it to guests. * bellyQ will close for events in March 2019.

Get Connected BELLYQ bellyqchicago.com | 312.563.1010 CATERING BY MICHAELS cateringbymichaels.com | 847.966.6555 THE INTERCONTINENTAL CHICAGO MAGNIFICENT MILE icchicagohotel.com | 312.944.4100 JEWELL EVENTS CATERING georgejewell.com | 312.829.3663 LIMELIGHT CATERING limelightcatering.com | 773.883.3080 THE ROLLING BEAN therollingbean.com

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THINK CREATIVE F&B ALWAYS HAS TO BE EXPENSIVE? THINK AGAIN. WE ASKED A HOTEL, A RESTAURANT AND A CONFERENCE CENTER TO CREATE THREE MENUS AT THREE DIFFERENT PRICE POINTS—AND THEY DELIVERED.

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C

hef Kevin McAllister sat at a Cuban restaurant in Chicago contemplating why the fresh steak sandwich he was eating cost half of what he served at The Robey, a hotel/ restaurant in Chicago’s Wicker Park neighborhood. Then it hit him—it was the quality of the products and the simplicity found in one over the other. The Cuban restaurant served theirs with a thin slice of steak, onions and melted cheese, while customers who order The Robey’s sandwich will find themselves biting into mediumrare flat-iron steak topped with tomato-onion jam, garlic aioli, crispy fried onions and pickled fennel. Both have quality, fresh ingredients, but as the cost steepens, the ingredients become more elaborate and the concepts more out-of-the-box.

That same thought process can be applied to catering. The more money you spend, the more food—and likely more creative concepts—you’re going to get. To emphasize that point, we asked one hotel, one restaurant and one conference center to create three different menus that demonstrate what planners can get at various price points. As you can see, even the low budget choices offer plenty of appealing options.

Emily Yao, manager of sales and team development at Paramount Events in Chicago, notes that it’s difficult to articulate exactly what an average low, mid and high price point is, because each catering company, restaurant, hotel conference center and any other venue differ based on product, labor and other factors. In general, Yao says, the cost of food and beverage has risen in recent years and will likely continue to rise.

P H OTO : T H E R O B E Y

MENUS Budget-Minded

Artfully plated dessert course at The Robey

Hotel:

The Robey, CHICAGO Low Price Point

Mid Price Point

High Price Point

Shaved garden veggies, Boston bibb lettuce, green goddess dressing

Curly endive, concord grape vinaigrette, pickled and roasted cauliflower, candied pistachios, fresh farm grapes

Smoked salmon rillettes, rye crisp, red beet giardiniera stout reduction

• Celery root veloute, torn bread crisps, chive oil

• Roasted chicken breast, fall squash puree, roasted Brussels sprouts, pomegranate seeds, wild rice

• Chocolate ganache, strawberry gel, chocolate crumble, vanilla custard

•

•

Seared foie gras, toasted brioche, pistachio butter, concord gel, pickled onions, black pepper, chives

Seared sea scallops, brown butter sage plum puree, toasted brioche, micro peppercress, fresh yellow plums and red wine reduction

Butter-poached lobster, grilled escarole, roasted red pepper, charred onions, fingerling potatoes, beurre monte, chicken jus

• Barrel cut rib eye, Dijon sweet potato puree, blistered cipollini onions, hen of the woods mushrooms, oxtail ragout, horseradish chips, baby kale and pilsner jus

• Almond and poppy seed bread, blackberry sorbet, canary melon, marcona almonds and shaved white chocolate

• Mini chocolate chip cookies

•

• Pineapple curry soup, coconut stick

• Pan roasted sea bass, butternut squash puree, black garlic, spigarello, toasted pumpkin seeds, delicata squash, maple

• Roasted poussin, celery root and wild rice risotto, crispy Brussels sprouts, fresh leaves, cranberry gastrique, puffed rice

• Toasted honey cake, brown butter plum sorbet, flexible white chocolate, candied oats, baked Italian plums, natural syrup

• Almond and rosemary madeleines

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Restaurant:

River Roast, CHICAGO Low Price Point

Mid Price Point

High Price Point

House salad with tomatoes, onions, red wine vinaigrette

Shrimp De Jonghe

Passed hors d’oeuvres

•

Classic Caesar salad with romaine, Parmesan croutons, creamy Caesar dressing

Hot Mini beef Wellington, white truffle aioli

•

Mini loaded potato (twice-baked spud)

River Roast signature chicken breast lightly smoked, oven roasted, natural jus; served with Yukon Gold mashed potatoes and seasonal vegetables

• Assorted cookies, fudge brownies, lemon bars, seasonal berries, fresh fruit

•

Seared seasonal salmon, lemon chive butter served with Yukon Gold mashed potatoes and seasonal vegetables OR Filet mignon 8 oz. demi-glace, served with Yukon Gold mashed potatoes and seasonal vegetables

• Assorted cupcakes, ice cream station, strawberry, chocolate, caramel sauce, mixed berry compote, sprinkles, crushed peanuts, red cherries, whipped cream

• Locally roasted Metropolis coffee (and decaf) and assorted international teas

Golden gobbets (seasoned fried chicken), honey Tomato soup shooter and mini grilled cheese sandwich Cold Tomato bruschetta, spiced ricotta and French bread Deviled eggs, crispy bacon, cornichon, chives Yellowfin tuna tartare, ginger, scallions, Sriracha, togarashi chip Preserved fruit and goat cheese, walnut, crostini

Crab cake slaw and tartar sauce

• Mixed greens with candied pecans, goat cheese, dried cranberries, raspberry vinaigrette

• Housemade cookies, triple-chocolate brownie bites, lemon squares, mini èclairs, fresh fruit tarts, fresh fruit and berries

• Locally roasted Metropolis coffee (and decaf) and assorted international teas

Golden gobbets at River Roast

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P H O T O S : R I V E R R O A S T ; ( O P P O S I T E ) I S T O C K . C O M / @ N O I R C H O C O L AT E

• Surf and turf: petite filet mignon with demi-glace and grilled jumbo shrimp

Mushroom crostini at Lincolnshire Marriott Resort

Conference Center:

Lincolnshire Marriott Resort, LINCOLNSHIRE Low Price Point

Mid Price Point

High Price Point

Mushroom crostini Chicken kabobs Duck and cheese quesadillas Burrata, tomato, balsamic

Smoked salmon cornets Beet and goat cheese tarts Artichoke beignets Mini Reubens

Avocado prosciutto and manchego Spicy tuna cones Lobster salad tarts Italian sausage and goat cheese Smoked salmon cornets

•

•

Chicken and wild rice

Lobster bisque

•

•

•

Pumpkin and mascarpone ravioli

Fall market salad: beets, carrots, fennel, cider vinaigrette

Harvest salad: baby greens, local apples, candied pecans, Bleu cheese, vanilla balsamic vinaigrette

Arugula salad, fresh mozzarella, roasted tomato, crostini and basil vinaigrette

• Caper-crusted seared chicken with gremolata, lemon, beurre blanc wine sauce

• White chocolate mousse bombe with lemon cream center, raspberries, pistachio

•

•

•

Seared walleye pike with sun-dried tomato OR 10-oz. Parmesan-crusted strip steak with red wine sauce

Beef tenderloin and seafood combo plate: 5-oz. center-cut filet with red wine sauce and pan-seared bass with roasted red pepper chimichurri

•

Flourless chocolate cake with candied orange or key lime pie with white chocolate mousse, blueberry jam

Caramel s’mores tart or vanilla bean cheesecake with blackberry compote, Grand Marnier Chantilly

•

GET CONNECTED LINCOLNSHIRE MARRIOTT RESORT chicagomarriottlincolnshire.com 847.634.0100

PARAMOUNT EVENTS paramounteventschicago.com 773.880.8044

RIVER ROAST riverroastchicago.com 312.527.1417

THE ROBEY therobey.com 872.315.3084

*All menus are subject to change and do not necessarily reflect current private event menus available.

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Industry Update RESTAURANT NEWS 42

1. USA (760)

PEOPLE NEWS

43

SNAPSHOTS 46

PEOPLE PROFILE

1. USA » 2. UNITED KINGDOM » 2. NETHERLANDS » 4. AUSTRIA » 5. ITALY » 6. POLAND » 7. BELGIUM » 8. RUSSIA » 9. IRELAND » 10. FRANCE » 11. PORTUGAL » 12. SLOVAKIA » 12. SPAIN » 14. GERMANY » 15. INDIA » 15. CZECH REPUBLIC » 17. TURKEY » 17. COSTA RICA » 17. ISRAEL » 20. FINLAND »

2. NETHERLANDS (670 - tie)

2. UNITED KINGDOM (670 - tie)

BEST OF THE BEST

USA is ranked the No. 1 destination in the Eventex Top 20 Destinations for Meetings and Events Index.

Top 20 Destinations for Meetings & Events

48

(760) (670) (670) (540) (480) (410) (400) (380) (330) (270) (170) (150) (150) (140) (110) (110) (100) (100) (100) (80)

Rank DESTINATION (Score)

Research courtesy of Eventex

THE EVENTEX AWARDS, founded in 2009, celebrate the most innovative, creative and effective events from around the world. Since its inception, more than a thousand entries from

Full rankings

over 85 countries have competed in the awards.

In this year’s ranking of destinations, Eventex named USA the

4. AUSTRIA

No. 1 destination for meetings and events. USA stands out as the

(540)

destination of some of the best brand activations, experiential and corporate events. This is a growing trend, as the U.S. Bureau of Labor predicts that the event industry will grow by 44 percent from 2010 to 2020, exceeding most growth predictions for other industries.

For a full list of winners visit: eventex.co/winners-2018; eventex.co/all-stars/destinations; eventex.co/all-stars

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5. ITALY (480)

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The index takes into account the number of wins over the past two years and allocates a weighted score for gold, silver, bronze trophies and participation.

Gold is worth 100 points, silver is worth 50 points, bronze is worth 30 points, participation is worth 10 points.

INFOGRAPHIC

USA’s 2018 honors included:

BEST FESTIVAL (THIRD PLACE)

Magical Winter Lights Houston People Generation, Inc.

BEST EVENT (THIRD PLACE)

Dodge Demon Launch at the New York Auto Show George P. Johnson Experience Marketing

BEST INTERACTIVE OUTDOOR EVENT (THIRD PLACE)

BEST SPORTING EVENT (SECOND PLACE)

2017 FISA World Rowing Championship Opening Ceremony BadAss Media & Meetings

BEST GALA (THIRD PLACE)

Fortune 500 International Sales & Marketing Conference

Temple University Hospital 125th Anniversary “Acres of Diamonds” Gala

Russell Harris Event Group

BEST TECH EVENT (THIRD PLACE)

BEST POP-UP EVENT (THIRD PLACE)

Yext, Inc.

Tolo Events

ONWARD17

Bone Appetit

Tolo Events

BEST PRODUCT LAUNCH (WINNER)

Dodge Demon Launch at the New York Auto Show George P. Johnson Experience Marketing

Three U.S. companies appeared in the Top 20 Event Organizers & Agencies

11.

IM CREATIVE (230)

18.

18.

EXPERIENCE WILLOW LLC

THE OVAL OFFICE BVBA

(150)

(150)

The index takes into account the number of wins over the past three years and allocates a weighted score for gold, silver and bronze trophies. Gold is worth 100 points, silver is worth 50 points, bronze is worth 30 points.

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REGIONAL NEWS

The Hampton Social

Mesler

RESTAURANT NEWS»

Mesler Chicago’s Hyde Park neighborhood saw the opening of the 98-room SOPHY Hyde Park this past fall. The hotel includes Mesler, a restaurant whose name literally translates to “to mix and mingle.” Brunch enthusiasts will enjoy Mesler’s daily brunch, served instead of the traditional breakfast and lunch service.

From 2-5 p.m. daily is a “Hyde Park Social” period that is followed by dinner. Mesler also offers a late-night lounge menu seven days a week, as well as room service. Official menus include options like chicken and waffles, house-made pastas, a signature burger, and various cuts of sustainably raised beef served at dinner. A 15-foot, double-sided fireplace separates the hotel reception area from the 40-seat Mesler lounge. Hyde Park’s scientific discoveries from the last century have inspired décor centered on metals, orbital light fixtures, and geometric motifs. An outdoor lounge area will accommodate 24 guests.

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Split-Rail

Inside, a private dining room, complete with an outdoor patio and fire pit, accommodates up to 14 guests.

Split-Rail Chef Zoe Schor’s West Town favorite Split-Rail reopened in September following a closure for reconcepting. With a menu now revolving around Southern fried chicken and the essential accompaniments, it’s just the spot for down-home comfort food come winter.

The restaurant has several options for private events: a private dining room accommodating up to 22; a chef’s table experience in the kitchen for up to 12; and a buyout that can hold up to 120.

The Hampton Social The third location of The Hampton Social, a splashy restaurant/bar concept from Parker Restaurant Group, opened in Streeterville in September. With a nautical-inspired ambience and two patio spaces, the restaurant is ripe with Instagram moments (think: a neon

“Rosé All Day” sign). At the opening event, guests had the opportunity to play “Prosecco Pong”—an activity worth asking about for private events, too. An outdoor rooftop has seating for up to 62, and the covered terrace will be available for use in any season.

Accommodate up to 250 guests with a buyout of the entire restaurant.

Walton Street Kitchen + Bar Opened in September in the Gold Coast, the 158-seat, two-level restaurant from Ballyhoo Hospitality showcases American cuisine with a worldly approach from executive chef Jon Keeley. Menu highlights include king crab, Hamachi crudo and fried green tomatoes, in addition to a creative beverage program offering riffs on traditional cocktails, like a Moscow Mule made with ginger-flavored kombucha. A private dining room on the second floor accommodates up to 40 guests and overlooks Walton Street.

P H OTO S : N E I L B U R G E R ; T H E H A M P TO N S O C I A L ; M E S L E R ; Z AC H S C H O R

Walton Street Kitchen + Bar

PEOPLE NEWS» Rockford Area CVB has announced one new hire and three role changes. Phil Elsbree has returned to RACVB as senior sales manager, having previously been on staff prior to the past eight years working in sales at local and regional hotels. Lindsay Arellano, who has been with the RACVB since 2001, was promoted to vice president of sales and service. She previously served as director of sales and service. Kristen Paul moved from the role of executive assistant to destination development operations manager. Before coming to the RACVB two years ago, she worked in Chicago in the hotel industry for 10 years.

Andrea Cook was promoted to associate director of marketing and communications. She has worked at the RACVB as marketing and communications Manager since 2013.

three decades of experience in the hospitality industry, including overseeing the opening of the Wit Hotel in the Loop.

Sage Hospitality has appointed Caryn Granzow director of sales and marketing at The Blackstone. Granzow brings a decade of experience in the Chicago hotel market to her new role, through which she’s responsible for all sales and marketing efforts for the 335room property.

Renaissance Chicago Downtown Hotel has a new executive chef. Russell Shearer, who has more than a decade of experience in hospitality, joined the downtown hotel from JW Marriott Chicago. He oversees all of the hotel’s culinary operations, including Raised rooftop bar.

Mark Shouger is the new

Katie Rozinski is now spa

general manager of Hotel EMC2 in Streeterville. Most recently he was managing director of Ronald McDonald House. He has more than

director at The Spa at Trump, the four-star spa located inside the five-star Trump International Hotel & Tower Chicago. Prior to joining the

LOCAL WINNER Associated Luxury Hotels International awarded a scholarship of $1,000 to five recipients to use toward their CMP certification.

From the Midwest, the winner was Kelsey Kottkamp, event marketing specialist at McDermott, Will & Emery in Chicago. She was nominated by Pamela Bronkema, the organization’s director of event marketing.

team, she was spa manager at Bellagio Resort and Casino in Las Vegas. In her new role, she’ll implement creative new programming and spa packages.

Jacobson was named incoming president and CEO for Illinois Hotel & Lodging Association. He previously served as senior director of industry relations and political engagement for the U.S. Travel Association and officially joined IHLA on Oct. 1, 2018. Jacobson replaces Marc Gordon, who retired this year after a 21-year tenure.

Michael

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REGIONAL NEWS

HOTEL NEWS»

Claridge House Chicago The latest property from Chicago-based Oxford Hotels & Resorts, LLC is Claridge House Chicago in the Gold Coast.

Transforming the former Hotel Indigo, the hotel underwent a $9 million transformation that resulted in the 165-room boutique property and on-site Juniper Spirits & Oysters restaurant. The lobby of the hotel is meant to feel like a living room, with travel photos taken on smart phones covering one wall. Guest rooms have the vibe of city apartments, and each has a bedside tablet for requests, alarms, room service and more. One meeting space on property, the DaVinci Room, is filled with natural light and can host up to 60 guests with catering from Juniper Spirits & Oysters.

The Blackstone The Wheelhouse Hotel

The Blackstone

The Wheelhouse Hotel Chicago-based Bedderman Lodging debuted its most upscale concept to date with the opening of The Wheelhouse Hotel in Wrigleyville in September. With only 21 rooms, it’s an intimate property that can accommodate buyouts, making it a good option for smaller groups that want to take over a space. It’s housed in a restored early 20th-century brownstone, and no two rooms are exactly alike. Also on-site are Union Full Board, a restaurant serving Detroit-style square pizza, and Tinker to Evers (a speakeasy-style cocktail concept) as well as a rooftop bar concept.

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DESTINATION NEWS»

Rockford and Winnebago County

Visitor spending in Rockford and Winnebago County reached an alltime high of $383.7 million in 2017, an increase of 8.3 percent over 2016. The increase in visitor spending put an additional 196 people to work in new tourism industry jobs, with spending now supporting 3,084 jobs countywide (an increase of 6.9 percent) and $93.8 million in payroll (up 9.6 percent).

An analysis of visitor spending since 2009 shows that tourism continues to grow faster in Winnebago County than all other metro areas in Illinois.

From 2009 to 2017, visitor spending in Winnebago County grew 51 percent; with local growth outpacing 12 other large counties and much faster than the set average of 35 percent.

McHenry County

The Illinois Office of Tourism announced both international and domestic travel expenditures reached $39.5 billion in 2017, which is a $1.1 billion boost to the state’s economy since 2016. Visitors to the state hit an all time high in 2017 with an additional 1.6 million travelers from 2016 contributing to an increase of visitor spending, tax revenue and local jobs.

McHenry County played a role in the state’s added economic domestic growth, with $247.39 million in travel expenditures (a 4.2 percent increase) and $8.15 million in local tax revenue (a 4.4 percent increase). More than 6,000 jobs were created across the state as a result of visitor spending, with 1,720 of them in McHenry County.

P H OTO S : T H E W H E E L H O U S E H OT E L ; T H E B L AC K S TO N E ; ( O P P O S I T E ) C H A R L E S D E VA I V R E ; C H R I S S A L ATA

Planners seeking an off-beat creative exercise for their attendees can book a new canvas meetings breakout at The Blackstone. Dubbed “What Inspires You?” the session provides blank canvases and paint pens for teams to share or create their own works of art. When booking the breakout, planners also have the option to add-on tickets to The Art Institute of Chicago (across Michigan Ave. near the hotel) for $25 per person.

Marshall’s Landing

VENUE NEWS»

Marshall’s Landing Named one of the city’s best new event spaces for 2018 by Crain’s Chicago Business, the 12,000-square-foot Marshall’s Landing allday café has a 30-seat bar and an 80-seat private dining room inside Merchandise Mart.

A venue buyout includes access to a 27-foot-by14-foot projection screen above a grand marble staircase. The charming space is accented with cuisine from James Beard-nominated chef Michael Kornick and includes a technology element great for business meetings: Servers don’t come to your table unless summoned by you pressing a Kallpod button, as to avoid disturbing private conversation.

Terrace 16

The restaurant at Trump International Hotel & Tower Chicago has reopened as Terrace 16, featuring a reconcepted menu (which changes seasonally) by executive chef Nick Dostal. The new American restaurant known for its idyllic 16th-floor terrace (which holds up to 200 guests for private dining) serves breakfast, lunch, dinner and Sunday brunch. A must-try is the chef’s take on Chicago’s famous popcorn: a mix of truffle cheese, salted caramel and classic butter, alongside a menu of creative craft cocktails and excellent entrees like Ora king salmon and egg-yolk tagliatelle.

Hey Nonny Arlington Heights opened a 1,400-square-foot music venue and gastropub this fall that’s slated to have concerts from a wide range of music genres six nights a week. Hey Nonny will also serve cocktails and farm-to-table cuisine. The space will be open for private daytime meetings during the week, making it a one-stop-shop for post-business entertainment and dining.

TAO Chicago Four Corners and TAO Group debuted the fifth TAO nightlife concept in Chicago in September. Located in an 1892 landmark building that was originally home to the

Chicago Historical Society in River North, the restaurant and nightclub occupies 34,000 square feet of space and can accommodate groups of up to 1,800 guests. Within the space are two venues that can be separated by an operable wall; the rear club features 40-foot

ceilings, while the more intimate front club has a DJ booth and Asian-inspired décor. The restaurant can seat up to 300 guests and can host up to 1,000 for a cocktail reception, while the nightclub can hold 300 seated guests or 800 total.

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SNAPSHOTS HOSPITALITY FEST

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Hospitality Fest 2 5

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Lucky Strike served as the host venue for the third-annual Hospitality Fest, which gathered more than 750 meeting and event planning professionals for a four-hour evening event. With the goal of spotlighting options across Chicagoland for holiday parties, 74 table sponsors showcased ideas for F&B, event spaces and corporate activities.

The teams and volunteers wore bowling shirts with presenting title sponsors’ names on the front to create a fun, laidback atmosphere. Hospitality Fest also included several 20-minute TED Talk-like education sessions on topics like customer service, branding and mentoring.

The event was organized by Jim Grillo, CMP, who founded Hospitality Fest to replace the Here’s Chicago Meeting & Event Industry’s End of Summer Bash.

1. Annie Freedman. 2. Emily Gilbert.

3. John Caron and Natalie Kay. 4. Caitlyn Danforth and Jinny Mergl. 5. Scott Littleson, Mark Aston and Melissa Lipton.

6. Jessica Lindberg, Laura Wrasman and Kim Bronder. 7. Donna Mitsos, Gail Orfanos, Aileen Laracuente and Monika Janiak. 8. Event games. 9. Attendees brainstorming. —Photos by Edward Fox Photography & Video

SUBMIT YOUR EVENT PHOTOS To have your meeting or event photos featured here, contact the editor at kelsey.ogletree@tigeroak.com.

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ILLINOIS MEETINGS + EVENTS // FALL 2018

Impactful.

Regional.

MEETINGSMAGS.COM

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HOLIDAYS EXTENDED Plan seasonal office parties into 2018

MEETINGSMAGS

On the Fly

AIRPORT HOTELS MAKE MEETINGS EASIER FOR TRAVELE RS

// F A L L 2 0 1 8

And Many More FRESH POW

OUTSIDE THE CITY

s means Traveling to the suburb rs more options for planne

Area ski slopes make winter easier to bear

ILLIN OIS GOES BIG FOR ITS YEAR LONG BICEN TENN IAL CELE BRAT ION {33}

R 2018 . C O M // W I N T E

Trend

FORECAST

See what’s new for 2018 in food, décor, technology and venues

ILLINOIS MEETINGS + EVENTS // SPRING 2018

Coming Next Issue: DESTINATION » ROCKFORD VENUE REPORT » NATATORIUMS

Flip to page 30 to meet the Impossible Burger, a plant-based patty that replicates meat.

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FEATURES » WELLNESS 2.0 &

Spring 2019 Advertising Deadlines

SUSTAINABILITY // INSTAGRAM MABLE VENUES

THE VALUE OF SPORTS

SUSAN ROSE 312.755.1133 | susan.rose@tigeroak.com CATHY LAMOUREUX 312.755.1133 | cathy.lamoureux@tigeroak.com

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LISA ROSE 312.755.1133 | lisa.rose@tigeroak.com

// S P R I N G 2 0 1 8

#nofilter 10 STRIKING VENUES THAT BEG TO BE SHARED

SPACE RESERVATIONS » JANUARY 11, 2019 AD MATERIALS DUE » JANUARY 25, 2019

Quaint Escapes

SUBURBAN INNS OFFER REFUGE FROM THE CITY

ILLINOIS BICENTENNIAL // BREWERIES

AFFORDABLE. Get your business in front of meeting and event professionals, advertise with Illinois Meetings + Events magazine.

On Tap

CRAFT BREWERIES HELP GUESTS UNWIND

Head Northwest

Schaumburg holds many surprises for planners and attendees {24}

PEOPLE PROFILE JILL TORKE

Reinventing The Ritz An empowering approach to leadership makes Jill Torke, director of sales and marketing for The Ritz-Carlton, Chicago, a superwoman in the city’s hotel scene.

BY KELSEY OGLETREE When I first learned Jill Torke was from Wisconsin, I had to ask her all my questions about supper clubs. Much to my delight, she was well-versed on the Midwest phenom and happily obliged. It’s her down-to-earth personality and affable approach that make her as lovely as a leader as she is as a friend. Having carried The Ritz-Carlton, Chicago through its management transition period in 2015 (when it officially came under the Marriott umbrella) and a renovation in 2017, she and her team are a major reason the luxury hotel consistently ranks among the city’s best.

ILM+E: How does your Midwest upbringing inform your management style?

JL: My parents instilled in me a strong work ethic. It applies not only to your business life, but your personal life.

Everything that’s worth having takes hard work and dedication. What stems from the foundation of a great work ethic is trust. I try to create a team here that’s built around trust and respect. I think we’ve been successful because when leadership has trust in you, you bring that down to your team.

People want to work where they feel good about themselves.

ILM+E: What challenges have you faced in the repositioning of The Ritz-Carlton?

JL: For years there was a lot of confusion, as it was managed

by Four Seasons—a direct competitor. Then management shifted to Ritz-Carlton. We closed to remodel, and when we put a new product out [in July 2017], we said, “we have these wonderful bones and reputation, and now we’re going to give you something better.” So far it’s been embraced.

THE RITZ-CARLTON, CHICAGO ritzcarlton.com/chicago 312.266.1000

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ILM+E: As Chicago’s hotel boom continues, how do you differentiate?

JL: Our No. 1 focus is to distinguish ourselves with our name and the fact that we are now a true Ritz-Carlton. We fly the flag, carry our credo cards and have that commitment to quality—that is a huge change from what this hotel was three years ago. From a group perspective, yes, we’re a luxury property, but we’re super agile in our approach. We’re not a cookie cutter that says, “here’s your rate, here’s your offer,” and we don’t have a take-it-or-leave-it approach. We look at how we can become even more flexible to fight for a piece of business.

I L L U S T R AT I O N : T R A C I Z E L L M A N N

Get Connected

ILM+E: Torali, the hotel’s new steakhouse, has been a hit.

What’s your favorite dish there?

JL: The avocado toast is ridiculous. It has a fried egg and olive oil on top—so good. And coming from Wisconsin, I like a good steak.

Photo credit: Bellagala-McCafferty

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