Make It Better Entertaining Guide 2016

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CHICAGO AND NORTH SHORE

CHICAGO VENUES THAT WOW THE BEST COCKTAILS FOR A CROWD HOW TO CATER YOUR OWN PARTY EXPERT TIPS FROM EVENT-PLANNING PROS PARTY-PERFECT FASHION AND BEAUTY 108 SEPTEMBER /OC TOBER 2016

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By Jenny Muslin, Alexandra Whittaker and Liza Zimbler

By Julie Chernoff

By Jenny Muslin

Party Central: Exceptional Venues that Will Make Your Event Amazing

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Say Cheese: Building a Beautiful Cheese Platter

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Signature Sips

Create the Perfect Home Wine Cellar

By Maddie LaKind

By Meghan Streit

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Cater Your Own Party

By Julie Chernoff

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How to Design a Home That Is Made For Entertaining

By Genevieve Lill

What Your Party Pros Want You to Know

By Heather Leszczewicz

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10 Tips and Tricks for Looking Your Festive Best

By Gabrielle Tasiopoulos

10 Essential Beauty Products You Need in Your Handbag

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Party Pros Who Pay It Forward

By Liza Zimbler

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Entertaining Directory

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Closing Thoughts Photo courtesy of Calihan Catering

EDITOR’S LETTER

EFFORTLESS

1150 Wilmette Ave. Wilmette, IL 60091 | 847-256-4642

ENTERTAINING

Publisher & CEO Susan B. Noyes President & Chief

Francia Harrington Strategy Officer

BY JULIE CHERNOFF

Associate Publisher Michelle O’ Rourke Morris

I spend a fair amount of time fielding requests from friends and readers: “What’s your favorite place for fried chicken? Where should we go for brunch?

What’s the hottest new place in the suburbs?”

But without fail, at certain times of year (holidays, graduation, wedding season), the tenor of the calls and emails changes, and the level of panic increases.

Chief Operating Officer Sandy Tsuchida

Manager of Sales Lynne Madorsky perations & Client Relations O

Editor In Chief Brooke McDonald

Digital Editor Anna Carlson

Art Director Erica Barraca

Designer January Thomas

Where should I have my office party? Who do I call to cater a party at our house — next week?

My whole family is descending on us for the holidays … HELP!

Social Media Director Heather Leszczewicz

Executive Sales Planner Gabrielle Tasiopoulos

Beauty Editor Jenny Muslin

Dining Editor Julie Chernoff

Finance Editor Meghan Streit

Contributing Writers Maddie LaKind Genevieve Lill Lisa Zimbler

Fashion Contributor Tracy Clifford

Editorial Interns

Listen, I feel your pain. I’ve been there. Having worked in the restaurant and catering worlds for many years, I’ve seen all the lastminute emergencies, like a server who no-shows the day of a party, the linens that never get delivered, the lost reservation (been on both sides of that one!), the lastminute addition of guests, the misprinted invitations. Some are preventable, some are not; all are maddening and blood-pressure spike-inducing.

But there’s an easier way to entertain, and it involves research and planning. And it starts right here, right now, with Make It Better’s first pull-out Entertaining Guide, filled with tons of helpful info, from Chicago’s Coolest Party Venues (page 8) to Tips from Party Pros (page 32); from How to Cater Your Own Party (page 16) to How to Design a Home That Is Made for Entertaining (page 22). Need a recommendation for a breathtaking event location? Fabulous florist? Outstanding entertainment? Consult our party-planning directories, starting on page 42.

Alexandra Whittaker Jordyn Comitor Olivia Ellis Jamie Schmid

Production Intern Timothy Curley

Technical Advisor Jennifer Speaker

There are no excuses; the answers are literally here at your fingertips. Now get to it!

Senior Account Executives Denise Borkowski

Julie Carter Barbara Baisley Murray

Advertising Interns Jaclyn Barichello Danielle Resnick GOT FEEDBACK? Email susan@makeitbetter.net TO ADVERTISE: Contact michellemorris@makeitbetter.net HAVE AN EVENT? Email anna@makeitbetter.net

Happy Entertaining!

Julie Chernoff Make It Better Dining Editor

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SEPTEMBER /OC TOBER 2016

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CHICAGO AND NORTH SHORE

108 SEPTEMBER /OC TOBER 2016

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ON THE

COVER Alex Gonzalez, Director of Mixology, Wansas Tequila; Rob Garrison, owner of Depot Nuevo; Luis Monzalvo, Director of Mexico Operations, Wansas Tequila

A great party usually starts with a great cocktail, so we thought we’d introduce Make It Better’s Entertaining Guide with one of our new favorites. The Wansas Pomegranate Margarita is a year-round hit, perfect for a summer soiree thanks to the refreshing tartness of fresh lime juice, but equally appropriate for the holidays with its rich color and fruity depth from the fresh pomegranate juice (a favorite festive winter fruit!). Shaken and poured into salt-kissed glasses, this is a crowd pleaser that will make your party sparkle. Turn to page 13 for the full recipe.

And because this drink is too delicious to reserve only for parties, you can sip one any time at three-time Make It Better Best Of winner Depot Nuevo (1139 Wilmette Ave., Wilmette, 847-251-3111). Inspired by the cocktail’s vibrant hue to think pink in honor of breast cancer awareness, Depot Nuevo owners Rob and Ann Garrison will donate $1 from the sale of each pomegranate margarita through April 30, 2017 to the American Cancer Society.

“The American Cancer Society is working relentlessly to help save lives from breast cancer and all cancer by helping people stay well and get well and by finding cures,” says Maryann Rasmussen, senior market manager of the Lakeshore Division of the ACS. “You can’t beat cancer alone,” she says.

“We need everybody in the community to rally behind us and mobilize to make it happen.”

Cover Photo by Erica Barraca Flowers generously provided by FlowersFlowers, 1110 Davis St., Evanston, 847-328-7110

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PARTY CENTRAL EXCEPTIONAL VENUES THAT WILL MAKE YOUR EVENT AMAZING B Y J E N N Y M U S L I N , A L E X A N D R A W H I T TA K E R A N D L I S A Z I M B L E R

Whether you’re looking for a magical wedding setting or a large space for a company event, we’ve got you covered with these incredible Chicago venues.

No matter the celebration, an event is always especially memorable when it’s held at a unique location. These Chicago and North Shore gems offer a picture-perfect setting for your next wedding, anniversary party, shower, bar mitzvah or birthday bash.

PHOTO BY KINGENSMITH

Venue One Chicago Located in the old Richters Food Products factory by architect H. Peter Henschien, noted for his work on other meat-packing plants in Chicago, Venue One showcases the Chicago art deco style popular at the beginning of the Great Depression. The spacious West Loop spot’s warm, open design provides the perfect blank canvas for decorating, and has a massive floor space for dancing. 1034 W. Randolph St., Chicago, 312-396-2315 The Godfrey Hotel For a modern, stylish downtown venue, look no further than this recent addition to the Chicago hotel scene. With floor-toceiling windows, a stunning view of the city skyline and a bookable rooftop option, this River North hotel is sure to wow your guests from the moment they glance up at its Cubist-inspired facade. The venue is also very tech-savvy, with readily available LED HD displays for photo and video presentations.

127 W. Huron, Chicago, 855-649-2200 Navy Pier Variety is the name of the game at Navy Pier, which offers five unique spaces for weddings and events. The historic and

traditional Aon Grand Ballroom boasts an 80-foot domed ceiling and a balcony, while the Rooftop Terrace showcases lake and skyline views that are difficult to top. The Lakeview Terrace also offers a great view of Lake Michigan in a lofted space with natural light. The main exhibition space, Festival Hall, is more than 170,000 square feet and can be divided into two separate rooms. For smaller events, the pier offers 36 meeting rooms ranging in size from 750 to 8,200 square feet. 600 E. Grand Ave., Chicago, 312-595-5300 The Ivy Room at Tree Studios Lettuce Entertain You recently acquired the Ivy Room, a uniquely hidden European-style oasis in the heart of River North. The newly refreshed facility features a picturesque view overlooking a luscious green courtyard perfect for outdoor ceremonies or cocktails and holds 150–200 guests seated with a dance floor. Seasonal menus are customdesigned by Chef Chris Evangelides using locally sourced ingredients. 12 E. Ohio St., Chicago, 312-645-7760 Redfield Estate at The Grove If lofty trees in beautiful outdoor surroundings sound like your ideal event decor, then the Redfield Estate could be your dream come true. The vast grounds provide numerous areas where you can hold a ceremony or party — a wedding in the gazebo followed by a reception on the lawn in front of the pavilion and fireplace is a popular choice.

Indoors, the historic home features a great

The Geraghty The Geraghty, a 25,000-square-foot “venue of possibilities,” is the brainchild of Tom Kehoe, president and chief eventeur of Kehoe Designs, one of the most sought-after event design firms in Chicago. An open space offering a clean backdrop that can be transformed to match any style, the venue accommodates up to 1,000, yet is easily resized for intimate events as small as 75. And with 32 unique residential-style powderroom stalls, your guests will never have to wait in a line for the loo. Located just west of downtown off of I-55, The Geraghty is conveniently positioned for guests coming from every direction — city or suburbs. 2520 S. Hoyne Ave., Chicago, 312-967-2520

room with fireplace and loft, cathedral ceilings, chandeliers and a breathtaking two-story leaded glass window. 1421 Milwaukee Ave., Glenview, 847-298-0095 Lovely Lovely is known in Chicago for their delicious sweets, but the bakery has also become recognized as a romantic and intimate event space in the city. Lovely can accommodate 65 guests comfortably and up to 100 for a standing-room only cocktail reception. The outdoor patio is a popular setting for a wedding ceremony or cocktails, then guests can return indoors for dinner.

1130 N. Milwaukee Ave., Chicago, 773-572-4766 Chicago Athletic Association Hotel A club-like atmosphere without the members-only snobbery of yesteryear is the name of the game in this beautifully renovated former private athletic club and hotel. An impressive staircase leads to a cozy yet hopping lobby lounge adjacent to a massive game and billiards room and bar. Millennials will feel right at home in this new classic, featuring five eating and drinking establishments including Cindy’s, a groovy rooftop terrace; Milk Room, a coffee bar by day that transforms into a speakeasy-style craft cocktail bar by night; and even the popular chain, Shake Shack.

Events of 150–250 guests can be hosted in one of three unique ballrooms with windows overlooking Michigan Avenue.

The White City Ballroom features Carrera marble floors and windows overlooking Millennium Park and Lake Michigan. 12 S. Michigan Ave., Chicago, 312-940-3552 Chicago’s First Lady What better way to see the city’s breathtaking skyline than from a boat? Now, consider having your party on the water, and you’ve really upped the ante. Chicago’s First Lady is the official cruise operator for Chicago’s architectural tours, but can be transformed into an amazing venue for

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The Langham

your special event. The professional staff goes above and beyond to make your celebration seamless. Chicago’s First Lady can hold up to 200 of your nearest and dearest, and offers other boat options for smaller parties. 112 E. Wacker Drive, Chicago, 847-358-1330 The Langham Hotel With gorgeous views overlooking the Chicago River and city skyline, the elegant Langham Chicago is a storybook grand hotel cradled within an architecturally significant skyscraper designed by Mies van der Rohe. Lavish events accommodating 150–300 guests are held in the Langham’s Devonshire and Cambridge ballrooms, which offer panoramic city views, British sophistication and style and a worldclass culinary team that will customize exquisite gastronomic menus to fit even the most refined palate. The hotel also boasts spacious, contemporary rooms and an award-winning wellness spa. 330 N. Wabash Ave., Chicago, 312-923-7020 Deer Path Inn This historic 85-year-old English Tudorstyle inn and retreat (plus Best of 2016 1 0 E N T E R TA I N I N G G U I D E 2 0 1 6

winner) just received a well-deserved extreme makeover, closing its doors last year for a complete “down to the studs” renovation of its guestrooms, public spaces and Windsor ballroom. To the delight of generations of North Shore loyalists, the grand inn reopened its 15th-century English doors in early 2016.

A calming, neutral palette was carefully chosen for the ballroom, which features warm espresso wood beams overhead and rich wood flooring covered by sumptuous woolen rugs in grays, blues and celery green. Deer Path’s magical outdoor courtyard is also a beautiful option for ceremonies or cocktails during warm-weather months. 255 E. Illinois Road, Lake Forest, 847-234-2280 The Estate by Gene & Georgetti The Estate by Gene & Georgetti brings the internationally award-winning culinary traditions, quality aged meats and polished service from its iconic Chicago steakhouse, Gene & Georgetti, to a carefully designed modern yet classic private dining space conveniently located near O’Hare airport. Tapping the talents of leaders in the wedding industry including

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event design firm Erin McDonald Lifestyle, the sprawling 5,000-square-foot space was created with a contemporary black and white palette, which coordinates perfectly with any event style, color or trend. 9421 W. Higgins Road, Rosemont, 847-653-3333 The Four Seasons Hotel A Chicago class act and top of the list for many Chicagoland families, The Four Seasons Hotel still reigns supreme when it comes to the finest service, award-winning cuisine and extravagant ballroom spaces designed with the discerning hosts and guests in mind.

Once the hotel’s fine-dining room, the newly renovated Lakeview Ballroom is perfect for intimate affairs for up to 130 with a dance floor. For bourbon lovers, the Bourbon Bar is the latest addition to the hotel’s banquet beverage offerings with a unique selection of bourbons whimsically displayed on rustic bourbon barrels with light-up signs. 120 E. Delaware Place, Chicago, 312-280-8800.

For our directory of spectacular venues, see page 42.

LEFT PHOTO BY KENT DRAKE PHOTOGRAPHY, TOP RIGHT PHOTO COURTESY OF THE LANGHAM, BOTTOM RIGHT PHOTO BY RICK AGUILAR PHOTOGRAPHY

Chicago Athletic Association

Ivy Room

BOOK YOUR EVENT TODAY. BIRTHDAY, ANNIVERSARY, CORPORATE AND PRIVATE EVENTS. See our website for details. We look forward to working with you to plan an event that offers a lifetime of memories for you and your guests.

3117 North Knox Avenue Chicago, IL 60641 www.klairmontkollections.org Free onsite parking

For More Information Please Contact: Andrew Vogel Vice President, Sales & Marketing avogel@klairmontkollections.org

#DRINK

SIGNATURE SIPS

CLASSIC COCKTAILS FIT FOR A CROWD

BY MADDIE LAKIND

A great party starts with a memorable cocktail. But who wants to be stuck mixing countless individual drinks all night? After all, your guests are there to spend time with you and won’t have any more fun if you’re slaving away at the bar. When it comes to libations for a crowd, “ease and simplicity” is our mantra. This is not the time for overly complicated concoctions full of unfamiliar ingredients. This is the time for fun twists on the classics. For those effortlessly elegant drinks that never seem to go out of style.

And, most importantly, for recipes that you can easily prepare in large batches and parse out to your guests throughout the night.

Check out our recipe collection from some of Chicago’s finest bars and beverage purveyors for easy, crowd-pleasing cocktail ideas for your next event.

El Matador

From Westwood Bistro Westwood Bistro in Lake Forest is known for its seamless fusion of French, Asian and American flavors. While their cuisine may be rooted in exotic ingredients and classic techniques, their cocktails couldn’t be easier.

Take the El Matador, one of their signature bar selections, combining Templeton Rye, a hint of aromatic St. Germain liqueur and freshly squeezed lime juice topped with a punchy splash of ginger beer. A tart and spicy blend that is sure to kick your night off to a memorable start.

2 oz Templeton Rye 1 oz St. Germain 3/4 oz fresh lime juice ginger beer Shake all ingredients together and double strain over ice. Top off with ginger beer and garnish with a lime wedge.

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Wansas Pomegranate Margarita Who doesn’t love a good margarita? It’s simple, stiff and always seems to get people in the celebratory spirit. As the most popular beverage in the world, it’s almost too easy these days to find subpar, watered-down versions of the classic. Fortunately, there are companies like Wansas Tequila who pride themselves on their “old fashioned, crafted tequila and cocktails made with the best ingredients.” Their Pomegranate Margarita recipe is no exception, featuring their signature tequila Silver, homemade simple syrup, fresh pomegranate and lime juices and a splash of triple sec. Be sure to whip up a double/triple/quadruple batch of this ruby beauty for your next party. Your friends will thank you.

2 oz Wansas Tequila Silver 1 oz pomegranate juice 1 oz fresh lime juice 3/4 oz simple syrup 1/2 oz Triple Sec Shake all ingredients together and serve over ice.

Garnish with a lime wheel or wedge.

#DRINK

Fig and Mint Martinita From Guanajuato

What’s better than a Margarita or a Martini? How about a combination of the two? The Fig and Mint “Martinita” from Glencoe’s beloved Guanajuato restaurant is one such hybrid, pulling on the best attributes of both cocktails to create one fabulous super drink. In addition to classic staples like Tequila Blanco, lime juice and St. Germain liquer, this Martinita recipe incorporates one special, secret ingredient — figs!

“Figs are a wonderful fruit for a drink,” says Guanajuato manager

Singapore Sling

PHOTOS COURTESY OF EACH RESTAURANT; WANSAS PHOTO BY ERICA BARRACA; GOLDEN LADY PHOTO BY ASHLEY HUTCHINSON

From Imperial Lamian

Looking for an exotic take on a classic cocktail that is sure to wow guests at your next party? Then the Singapore Sling from River North’s Imperial Lamian is just your ticket.

As home to some of the most authentic and whimsical Chinese cuisine in the city, it’s no surprise they have an equally creative beverage program chock-full of familiar favorites. For their take on the Singapore Sling — a famed gin-based cocktail whose origins stretch all the way back to the early 1900s — Imperial Lamian combines Old Tom gin with Cherry Heering (a potent cherry-flavored liqueur), Luxardo Triplum, pineapple juice and, the secret ingredient, a dash of Chinese five-spice bitters. A citrusy, boozy throwback drink that never goes out of style!

1 1/2 oz Old Tom gin 1/4 oz Cherry Heering 1/4 oz Luxardo Triplum 2 oz pineapple juice Dash of Chinese five-spice bitters Shake all ingredients together and serve over ice.

Garnish with pineapple leaf and nutmeg zest.

Margarita Challenger, “because they have a natural sweetness and [a] beautiful color.” A perfect way to add festive flair to these two recipe favorites.

1 1/2 oz premium tequila blanco (such as Wansas Tequila Silver) 1 oz fresh lime juice 1/2 oz St. Germain 2 whole figs (ripe) fresh mint In a shaker, muddle one fig and mint (4-5 leaves). Add ice, tequila, lime juice and St. Germain. Shake well.

Strain and serve in a cold martini glass. Garnish with the other fig and mint if desired.

Golden Lady

From Blue Plate Catering If a cocktail stunner is what you’re seeking for your next party, be sure to add the Golden Lady from Blue Plate Catering to your repertoire. Based on a traditional shaken gin cocktail, this particular recipe is thickened to foamy perfection with the addition of an egg white and gets an added double dose of flavor from lavender honey syrup and marigold flowers. According to Blue Plate, “The Golden Lady has all the elements of a classic cocktail, with the fun addition of one of the season’s newest trends: edible flowers. This makes it great for parties and events, as it infuses old-school taste with a new-school style.” We couldn’t have said it better ourselves.

Now the only thing left to do is try it for yourself.

1 1/2 oz Beefeater Gin 3/4 oz fresh lemon juice 1/4 oz lavender honey syrup petals of 2 marigolds, muddled, plus extra for garnish (preferably orange marigolds) 1 egg white 2 drops Angostura bitters Muddle marigold petals with lavender honey syrup.

Add lemon juice, gin, egg white. Dry shake. Add a small amount of ice and shake again. Strain into coupe or similar and top with two drops of Angostura. Garnish with a small marigold.

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CATER YOUR OWN PARTY STYLING AND STORY BY JULIE CHERNOFF PHOTOS BY ANJALI PINTO

Hiring someone to cater your party is a wonderful luxury, but it’s not always in the cards. Preparing the food on your own for say, 24 people, might seem a daunting task, but it doesn’t have to be. It’s all a matter of planning — knowing how to choose the right (i.e., easy!) menu, what to buy and what to make.

Get your seats …

Then your eats …

Extra tables, chairs, plates and silverware can be rented (try Hall’s Rental or House of Rental), or you can go to Bed Bath & Beyond or World Market and stock up on inexpensive glass buffet plates that you’ll use again and again; Costco is another great source for buffetware. For glassware, Schaefer’s Wines is a host’s secret weapon: If you order your liquor from them, not only will they deliver, but they will provide you with wine and rocks glasses, which they will pick up after the party along with any unopened beverages.

I always find that a unifying flavor theme, like Italian or Mexican, is the best way to go when planning the menu.

Chicago is filled with ethnic groceries where you’ll find a wealth of ingredients that will set the tone for your meal, and you’re on your way! There are also myriad delis and gourmet food stores that can provide help; if you want to buy a ready-made entrée, no one will dwell on it. They’re eating your food and drinking your booze and happy to be your guest.

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ABBONDANZA! BUFFET BAR • Negronis (gin, vermouth, Campari) • Prosecco • Italian Greyhounds (vodka, Campari, fresh grapefruit juice) • Pinot Grigio • Barbera d’Alba APPETIZERS Set up an abundant antipasti, with grissini (thin breadsticks) and Tuscan crackers; mozzarella bocconcini and Parmesan shards; sliced salami, prosciutto, mortadella and braesola; roasted, marinated veggies like mushrooms, artichoke hearts, red and yellow pepper strips; and of course, fabulous olives and marinated sundried tomatoes. Arrange a platter of pinzomonio (seasoned, extra virgin olive oil served with crudite, like carrots, celery, fennel and radishes, for dipping).

Mix and match platters, jars, and baskets for a country feel.

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ON THE BUFFET • A big mixed green or Caesar salad (easily thrown together; don’t be afraid to use bottled Caesar dressing if you need to!)

• Grilled or broiled sausages, served with mild and spicy giardiniera, a variety of mustards, and crusty garlic rolls • Two different pastas like Farfalle with Kale Pesto and White Beans; and Baked Ziti or Lasagne (make casserole earlier in the day and bake during appetizer hour … or order from a local restaurant!)

DESSERT • A selection of purchased sorbetti and gelati • Fresh berries marinated in limoncello and chilled • Homemade or purchased selection of biscotti • Purchased mini cannoli With the money that you save catering your own party, you can afford to splurge a little on good wine and someone to serve, clean up and do the dishes. Because after all that effort, don’t you deserve to enjoy the fruits of your labor?

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I TA L I A N F O O D S O U R C E S CAPUTO CHEESE MARKET:

231 E. Wisconsin Ave., Lake Forest, 847-482-0100, wisconcorp.com/ caputocheese.html CONVITO CAFÉ & MARKET: 1515 Sheridan Road, Wilmette, 847-251-3654 convitocafeandmarket.com D’AMATOS BAKERY: 1124 W. Grand Ave., Chicago, 312-733-5456 EATALY: 43 E. Ohio St., Chicago, 312-521-8700, eataly.com MARIA’S BAKERY: 410 Sheridan Road, Highwood, 847-266-0811 THE NOODLE:

708 12th St., Wilmette, 847-251-2228, thenoodlecafe.com PANOZZO’S ITALIAN MARKET:

1303 S. Michigan Ave., Chicago, 312-356-9966, panozzos.com PIATTO PRONTO: 5624 N. Clark St., Chicago, 773-334-5688 In addition, you can often find wonderful options at Whole Foods, Treasure Island, Trader Joe’s, Fresh Market, Sunset Foods, The Grand and Mrs. Greens.

Weddings Holidays Baby Showers Corporate Events Office Parties And More!

3217 Lake Avenue, Wilmette | (847) 728.0848 | gigiscupcakeusa.com

exquisite cuisine ² impeccable service ² extraordinary creativity ² since 1967 424 north wood street | chicago, illinois 60622 | 312.829.3663 | georgejewell.com

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#HOME

HOW TO DESIGN A HOME THAT IS MADE FOR

ENTERTAINING

BY GENEVIEVE LILL

Most of us can feel it when we’re in one, but what gives a space its warm, inviting ambiance? To get to the bottom of what makes a home ideal for hosting, we asked several home building and design experts to share their insights with us. Here is what we discovered about creating a space that begs to be filled with guests.

A “GREAT” ROOM IS NOT ONE SIZE FITS ALL

The first step in creating a home that’s ready to host is to determine what a homeowner’s entertaining needs are.

PHOTO BY SCOTT BYRON AND COMPANY

“[A great space for entertaining] should be a space that matches your entertaining style,” Tony Perry, architect and president of A. Perry Homes says.

“Some people love elegant cocktail parties in larger spaces, others like a cozy space that exudes comfort. I prefer having rooms that can change the seating arrangement easily to accommodate the event’s needs.”

Interior designer Jeannie Balsam and her team quiz new clients about family logistics, as all of these factors influence the size and type of entertaining they do. Empty nesters have different at-home entertaining needs than young parents, for example.

Scott Byron of Scott Byron & Co., a landscape architecture firm, says, “How outdoor spaces are used for entertaining is most often a representation of the style preferences of the homeowner, which is very personal.” To gauge what clients want to accomplish with their spaces, Byron asks questions like how many

people will the space accommodate, how often will it be used and what kinds of activites are planned for the space?

SCALE DOES MATTER!

It’s a misconception that having an entertaining-ready home means it needs to be large. In fact, designers advise that it’s the scale that matters more than the size. Think about cartoon dining rooms where two people are sitting, usually uncomfortably, on opposite ends of an epically long table. This is not the environment most of us want to create when hosting guests at home.

“Homes become less comfortable when the scale is out of proportion,” Balsam says. “You can have just as much fun or more when you are close together.” Perry agrees. “It is about the right amount of space and scale for your needs,” he says. “Rooms that are too tall feel cold and uninviting.”

IT’S ALL ABOUT FLEXIBILITY AND MULTI-FUNCTIONAL USE

“Flexibility is the single biggest change in design in the last 20 years,” Perry says. “Homes need to be designed to accommodate a large party, a small intimate gathering and sometimes just two people.”

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“Sometimes we are forgoing a formal dining space and making the breakfast room into a sunroom with an eating area,” Perry says. “It often has the prettiest view and is best suited for people who entertain casually. By putting out the fancy china and fine linens, this space converts to a dramatic, gorgeous dining space that often can seat many more than a dining room.”

Mick De Giulio of de Giulio Kitchen Design (degiulio.org) builds many “expanded” kitchen spaces in lieu of formal dining rooms.

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“In my own kitchen, I have a fireplace, soft seating and great views from a big window that provides lots of natural light,” says De Guilio. “It all relates to the idea of an open plan — having that space include more than just the kitchen and cabinets.”

Balsam makes it her mission to get clients to use all the rooms of their home — from living rooms and dining rooms to studies — by making them inviting and multi-functional. A kitchen is no longer just for cooking; it’s also for socializing, entertaining and spending time with family. Dining rooms, if large enough, can have seating along the walls, in addition to a dining table, in order to encourage family and guests to move about the room and use it in different ways. She also designed a “keeping room” just off of a client’s kitchen that features a space for dining, reading or playing games as a family as well as hosting guests.

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The multi-use trend extends outside as well. Outdoor kitchens are becoming increasingly popular, in part because they serve to keep guests and hosts together.

“The outdoor kitchen creates usable areas for cooking and entertaining in the garden, and is a great way to entertain at home,” Byron says. When designing an outdoor kitchen, Byron says a grill and prep/counter top are essential. Other amenities to consider are a refrigerator, sink, bar top, smoker and beer tap as well as a Pergola for summer and heat lamps for cooler months.

TAKE A SEAT

Flexibility is the name of the game when it comes to seating, too. Balsam says she incorporates flexible seating into the first floor designs for a home wherever possible. Think console tables or coffee tables with ottomans or benches tucked underneath, plus well-placed occasional chairs.

PHOTO BY TRENDS PUBLISHING

Formal dining rooms have become less popular in recent decades, as homeowners instead opt to create an expanded take on a breakfast nook within their kitchens. And the open floor plan trend means a kitchen space often also includes a comfortable seating area and fireplace as well.

A. PERRY HOMES ARCHITECTS

BUILDERS

REMODELERS

Maya Marie Perry (left) Third generation of our family business entertaining friends.

Designing the perfect home for you.

Sometimes, life isn’t exactly picture perfect. The bed is unmade, the dishes are dirty, or the bucket of popcorn gets turned upside down. As architects and builders for over 30 years, we know that while life isn’t always perfect, there is a perfect home for you. We consider your interests, family traditions, and lifestyle, and design a custom home that not only matches it, but amplifies it.

Beyond baby-proofing, we create a home that is as livable as it is luxurious. Allow us to transform your life. It’s what we do best.

To see more of our work, visit our Design Studio or go to aperryhomes.com

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11222200 W OMES.COM | 847.549.0668 WAASSHHI INNGGTTOONN AAVVEE. , W I L M E T T E | A P E R R Y H E N T E R T A I N I N G G U I D E makeitbetter.net 2 5

#HOME

SETTING THE MOOD

“Err on the side of being just short of what the total count might be and have some chairs within easy reach,” Perry advises. “A mix of sofas, chairs, benches and ottomans will give everyone an option.”

Perry notes that lighting is an oftenoverlooked element. “A balance of direct and indirect lighting with dimmers can achieve a multitude of desired effects,” he advises, noting that homeowners should not forget to use outdoor lighting to set the mood al fresco as well.

De Giulio says he incorporates a comfortable seating area and counter stools into nearly all of the kitchens he designs. “People want to be engaged,” he says. “And not feel like the kitchen is separated into a work area while everyone else is in another area of the house.”

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Music is one way to bring energy to a party and to tie several different spaces together, so the designers recommend investing in a sound system that connects rooms inside and outside.

All of the designers mentioned the importance of having ample space to store items used for entertaining, such as platters and servingware — either in a separate room like a butler’s pantry or within a sideboard. Nothing can put a hitch in plans to entertain like an overwhelming sense of clutter, and that’s

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where having the right kind of storage throughout the house can help.

Layering is also important when it comes to the design details of a space.

“It’s all about layering to make it inviting,” Balsam says. “Mixing soft fabrics with leathers, adding mirrors and metals, and finding the right mix of all that. Layering draws people in and makes them feel comfortable and invited.”

Most importantly, Balsam notes, is for homeowners to create a home space that gives them the confidence to entertain, even at the last minute, so that they never miss the opportunity to create beautiful memories with family and friends.

For more great home design ideas, visit MAKEITBETTER.NET/HOME

LEFT PHOTO BY MEGAN CHAFFIN; TOP RIGHT PHOTO BY NICK NOVELLI; BOTTOM RIGHT PHOTO BY NICK JOHNSON

This strategy eliminates the need to be dependent on folding chairs for guests— although for clients who entertain a lot, she does recommend investing in Chiavari chairs, which can be stacked and stored when not in use.

Arlen Music Productions ELEGANT · FUN · INNOVATIVE

Arlen Music offers a full roster of exciting dance bands for weddings and fundraisers, as well as smaller ensembles perfect for ceremonies, cocktail hours and corporate events.

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6 Contact Tim Clark today to start planning your event | tim@arlenmusic.com | 847.869.8826

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#CHEESE

Resin cheeseboard and Laguiole knives courtesy of the Perfect Setting, Chicago; sterling silver platters and mouse courtesy of Buccellati, Chicago

SAY CHEESE!

BUILDING A BEAUTIFUL CHEESE PLATTER Cheese platters don’t have to be boring. With just the tiniest bit of effort (meaning think outside the pre-cut Costco cheese box), you can bring some wow to this entertaining standard. It’s time to up your cheese game.

STYLING AND STORY BY JULIE CHERNOFF

Props are important to the overall success of this DIY, so start with a great cheese board. This can be anything from wood to slate to acrylic resin, but preferably something on the larger side, as that gives the cheese room to breathe, both literally and figuratively. Condiment bowls for chutneys, mustards and preserves could be anything from cool ramekins and small mason jars to funky ceramics and gorgeous sterling pieces.

Proper cheese knives for cutting, slicing and spreading are a plus (Laguiole cheese knives fit the bill nicely), but of course, it’s all a backdrop for the main event: fabulous, perfectly ripened cheese.

SAY CHEESE!

When building your cheese plate, balance is critical. Nationally renowned cheese expert and food importer Sofia Solomon of Chicago’s Tekla, Inc., suggests varying the milk source (cow, goat, sheep), color and texture when making your choices. “Seasonality is important, so [choose] fresh and delicate goat and sheep milk cheeses in the spring and summer, [and] robust cow’s and sheep’s milk cheeses in the fall and winter,” says Solomon. “One spectacular cheese with several accompaniments would make a simple yet elegant statement, such as a Carles Roquefort with walnuts, fresh pears and pain de campagne, especially for the winter months.”

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PICK AND CHOOSE

For a grand cheese platter, five distinct cheeses of varying textures and flavors are optimal. Choose one from each category — smooth triple crème, stinky washed rind, tangy soft goat, nutty aged, and a tasty firm cheese. Some favorites to consider: Triple Crème: Brillat-Savarin; Fromager d’Affinois; St. André; Explorateur Washed Rind: Camembert; Pont-l’Évêque; Taleggio; Cowgirl Creamery Red Hawk Soft Goat: Humboldt Fog; Crottin de Chavignol; Capriole Sofia; Montrachet Aged: Parmigiano Reggiano; Manchego; Aged Gouda; Vella Dry Jack; Mimolette Firm: Cabot Clothbound Cheddar; Brebis d’Ossau; Kerrygold Cashel Blue Farmhouse Cheese; Antique Gruyère; Pleasant Ridge Reserve

Caputo Cheese Market Hundreds of cheeses from around the world — with a concentration of Italian formaggi, of course — are available here, and the prices are surprisingly reasonable. 231 E. Wisconsin Ave., Lake Forest, 847-482-0100, caputocheese.com

Other grouping options might be a country- or region-specific selection (i.e., France, Italy, Northern California, Midwest), or perhaps a tasting of sheep’s milk cheeses of varying color and texture.

To accompany the cheese, opt for complementary flavors. Certain pairings are can’t-miss classics, such as Manchego with membrillo quince paste and Marcona almonds, but feel free to experiment. That’s the joy of this exercise.

Fruit: Thinly sliced pears; fresh figs; tiny Champagne grapes; dried apricots Nuts: Marcona almonds; caramelized walnuts; roasted hazelnuts Condiments: Grainy mustard; membrillo (quince paste); chutney; tomato or fig jam; fruit mostarda Carbs: Crostini; crackers (be sure to offer a gluten-free option); baguette or epi; thin slices of dense raisin or nut bread; carta di musica Perhaps the most important thing to remember: Cheese should be served at room temperature, so prepare the platter at least an hour prior to service. Cheese needs to breathe. If there are leftovers, wrap them in cheese storage paper to preserve flavor and keep them vital.

WHERE TO BUY

There’s no excuse for mediocrity when there is such a bounty of great artisanal cheese available. Remember: The cheesemonger is your friend. Visit one of these stores and don’t be afraid to ask for tastes before purchasing — that’s why they’re there. Let them know what you like, and what the occasion is.

They are only too happy to turn you on to fabulous new cheeses that you might not yet know about.

Local Foods Specializing in local artisan and farmstead cheeses, Local Foods has the feel of a high-end indoor farmer’s market.

The cheesemongers are extremely knowledgeable and happy to talk you through their selection with plenty of samples. 1427 W. Willow St., Chicago, 312-432-6575, localfoods.com Eataly If Italian cheese is your thing, Eataly is paradiso. You’ll find Chicago’s most extensive selection of Parmigiano Reggiano, Pecorino, mozzarella di buffala, burrata, and more. This is one-stop shopping for all of your Italian cheese board needs. 43 E. Ohio St., Chicago, 312-521-8700, eataly.com Marion Street Cheese Market If you live in the southern or western suburbs of Chicago, Marion Street is a great resource. You’ll find a well-curated assortment of cut-to-order cheese, including many Midwest farmstead cheeses. 100 S. Marion St., Oak Park, 708-725-7200, marionstreetmarket.com Pastoral Cheese is a true calling, and that couldn’t be more evident than at any of Pastoral’s locations. Each piece of cheese has a story, and the fromagers here know them all. 2945 N. Broadway, Chicago, 773-472-4781; 53 E. Lake St., Chicago, 312-658-1250; Chicago French Market, 131 N. Clinton St., Chicago, 312-454-2200, pastoralartisan.com Whole Foods You can never go wrong with the cheese selection at the nearest Whole Foods, but the Evanston/Green Bay Road store takes it a step further with a jawdropping display of international and American cheeses. They are SERIOUS about the fromage here. 2748 Green Bay Road, Evanston, 847-424-5700 and other locations, wholefoodsmarket.com

PERFECT PAIRINGS

BY J O R DY N CO M ITO R

Now that you’ve got the makings of the perfect cheese plate, you’ll need great wine to serve with it.

Luckily, Mike Baker, Advanced Sommelier in the Court of Master Sommeliers and lead buyer at Vin Chicago, says it’s actually much harder to get your wine and cheese combos wrong than right.

But, since we wouldn’t want you to stop at OK, here’s all you need to know to create the ultimate pairings.

Triple Crème Baker says an aromatic white works best with these sweet, buttery cheeses. You can choose a low-acid white like a Viognier or Gewurztraminer or a higheracid white (which Baker prefers) like a Riesling or Chenin Blanc.

Mike’s Pick: 2014 Domaine Boutet Sauinier Vouvray Demi-Sec, Loire Valley, France, $16 Stinky Washed Rind Classic washed rinds like Taleggio, Limburger or Epoisses work best with a red or white Burgundy, but earthy Pinot Noirs, dry Rieslings or a Gewurztraminer would work well too.

Mike’s Pick: 2013 Vincent Prunier Meursault, Burgundy, France, $39 Tangy Soft Goat The classic wine pairing for any goat cheese is a Sauvignon Blanc from the Sancerre region of France.

A dry, crisp Riesling will work well too, but the clean, acidic, subtly fruity Sauvignon Blanc perfectly cuts through the richness of the cheese readying the palate for another bite.

Mike’s Pick: 2014 Laporte “Le Rochoy” Sancerre, Loire Valley, France, $24 Nutty Aged Look for earthy red wines that will accentuate the nuttiness of the cheese such as an un-oaked Chianti or Barbera from the Piedmont region of Italy or a Malbec from the Cahors region of France.

Mike’s Pick: 2014 Clos Troteligotte “K-or” Cahors, Southwest, France, $17 Tasty Firm Lighter reds with a slight chill and a lively acidity such as an Oregon Pinot Noir or a Loire Valley Cabernet Franc pair well with firmer cheeses like a young cheddar or a Dutch Gouda/Parmesan blend called Parrano.

Mike’s Pick: 2014 Patricia Green Cellars Pinot Noir “Reserve,” Willamette Valley, Oregon, $22 Turn to page 30 to learn how to create the perfect home wine cellar.

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This wine cellar features multiple levels of displays and other custom design elements.

CREATE THE PERFECT HOME WINE CELLAR

BY MEGHAN STREIT

They say the kitchen is the heart of the home, but if you’re passionate about wine, the cellar may very well be the center of your house.

Before you add a wine cellar to your home, it’s important to think about how you intend to use the space. Michelle Labriola, director of sales and marketing for Glenview Doors, works with clients to create custom wine cellars. She begins the process by talking to people about their existing or planned wine collection and how they envision the cellar in their home.

“Some people want it to be a showpiece, and want to have parties and show off their collection,” Labriola says. “For other people, it’s very personal and private. We try to identify those objectives before getting to things like the cooling system.”

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Seth Deysach, a custom furniture designer who has created wine cellars for several clients, says to give some thought to the number of bottles you intend to store to determine the right size cellar for you. While 100 bottles might initially seem like a lot, if you’re going to be traveling to wine regions and bringing home cases of wine, you may find you need a larger cellar. Deysach also says it’s important to work with an experienced team because even some reputable architects may not be versed in the specific design requirements for wine cellars.

“I had a client, they were almost done with the house, and the architect designed in the middle of a room a four-sided glass box with a door that was supposed to be the wine cellar,” Deysach says. “But, they realized it would cost $1,000 a month to just to cool it because it’s all glass.”

PHOTOS COURTESY OF GLENVIEW HAUS

Not just a place to store vino, the right wine cellar can be a stunning focal point in your home as well as a spot to entertain.

# E#NHTEE A RD TA ER INING

Labriola says her company works with HVAC experts to select the right cooling systems for clients’ wine cellars. Glenview Doors sells doors specifically designed to maintain the proper temperature and humidity level in wine cellars.

“It’s so important that the door has insulation and functionality,” says Glenview Doors owner Greg Wozniak. “We can make those doors insulated and functional, but we can also make it very pretty. Once we know style of house, we can make the door to complement the wine cellar and overall feel of house.”

In September, Wozniak is planning to open Glenview Haus, a Chicago showroom with a significant emphasis on wine cellars. In addition to full wine cellars, clients will also be able to purchase smaller wine cabinets that are ideal for condos and smaller homes.

Mick Ter Haar, a sommelier and beverage director at Schaefer’s, says wine cellars should kept at about 55 degrees, and 70 percent humidity is ideal. Sunlight is bad for wine, so cellars should not be near windows. It is critical that corks remain moist, so bottles should be displayed horizontally, Ter Haar says.

This curved display showcases skilled craftsmanship.

As for what to stock in your wine cellar, Ter Haar says that about 75 percent of bottles should be for everyday drinking and 25 percent should be special bottles you intend to age for a while.

He says most whites can be stored for three to five years, while red wine lasts up to eight years, and some bigger-bodied reds like Bordeaux can be kept even longer.

“It’s nice to have options down in the cellar for a Tuesday night as well as for special occasions,” Ter Haar says.

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#TIPS

WHAT YOUR PARTY PROS WANT YOU TO KNOW Planning a party or large-scale event can be overwhelming and means so many decisions to make — from where to host it, to who to invite, what to serve and how to decorate. We talked to some of the best party-planning pros in the game and got their top tips to help you create the best fete for you and your guests — and still have time to enjoy yourself!

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PHOTO BY ERIC FLOBERG PHOTOGRAPHY

B Y H E AT H E R L E S ZC Z E W I C Z

#TIPS

CATERERS What are the three things you think anyone planning a catered event needs to know?

PHOTO COURTESY OF CALIHAN CATERING

Jeff Ware of Catering by Michaels: 1. Know your budget and be honest about it. Any professional vendor will be able to offer suggestions that work within your budget. 2. Know what’s important to you and communicate that clearly. If you really care about attentive service, let us know so we can make sure to staff appropriately, if you really care about locally raised food, let us know so we can write a menu that fits. 3.

Be sure to work with vendors you trust. At the end of the day caterers are not selling food, they are selling confidence.

John Rudy, VP of Catering at Food for Thought: 1. Catering is setting up a restaurant for one night. It’s going to cost more than just the food and beverage. Work with your caterer so that they can guide you to what will work best for your event and budget. 2. Give your guests some credit. You don’t always have to play it safe to please everyone. Your guests will try new things and already eat at great restaurants. 3. Have fun, it’s a party! You are hiring caterer so you can be a guest.

Make the planning as fun as the event. When you’re uptight and micro-managing the event the guest can tell and it makes them uncomfortable.

What is one mistake that can ruin an event?

Jodi Fyfe, Principal at Paramount Events: Poor planning — which is why you have to have the best team in town! Each client knows they have a full team behind them made up of event and culinary experts. Proper planning and talented people ensure that an event runs seamlessly from beginning to end for the client and their guests.

Cate Kaczala of Calihan Catering: Not taking the time to build a relationship of trust between you, the caterer, and the client.

The more trusting your relationship, the less anxiety your client will experience and the more pleasurable the event-planning experience will be for all involved.

When you talk to potential clients, what do you make sure you know about the event they are hosting?

JF: We always have a detailed conversation with our client so we can fully understand the type of event they are hosting, from the ideal style to who will be attending. Every event experience is completely unique to the client and their needs so we want to be sure we have a clear picture.

JR: Asking them how they see success is the most important question. Sometimes this answer amazes not only us but the client as well. When you ask someone to think about putting their feet up after the event and reflecting back on what made the event a success, the creative process gets really fun!

What are some of the dishes you love to serve?

JW: Chef action stations are really popular right now. These create direct interaction between our talented chefs and the guests and also allow them to see their food being prepared fresh and to order. Some of the most popular are Poke, Raclette, Tacos, really any type of street food that we can do with a gourmet twist. We never stop serving anything, there are always special requests and themed events that need items that are not considered trendy anymore.

JF: With us, every menu is customizable. This means that nothing is ever really off the menu, however, we always do everything we can to be as seasonal as possible with our E N T E R TA I N I N G G U I D E

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#TIPS

food. We especially love serving food that has ingredients from our own urban garden. Whenever possible, we grow our own herbs, vegetables and edible flowers.

CK: Our favorite dishes are the ones that are developed through collaboration with our clients — whether it’s creating a dish to pair with a specific wine or re-concepting grandma’s famous pot roast into an hors d’oeuvre. We love making these dishes, but most importantly, we love watching our clients enjoying dishes that they took part in developing them.

JR: Right now we love to serve dishes from a trolley or cart.

This allow us to serve in a fun and interesting way while giving guests choices or even an option to customize it themselves.

Our guacamole cart has been very well received with guests having option to top their own with anything from bacon and pomegranate seeds to blue cheese!

Pigs in a Blanket, thoughts?

JW: Kids love them, adults love them. When made fresh with a high-quality sausage and a lot of butter in the puff pastry, they taste delicious. They may not be something I would serve at a gala, but they will never go away.

CK: It’s a classic. Call it “Saucisson En Croute” and you are golden! You can dress it up with different types of sausage or pastry and even dipping sauces, but the original is still the most loved!

JR: Ha! Meat, sodium, gluten and guests never stop eating them!

Any general thoughts about hiring a caterer you think the general public should know?

JF: Catering isn’t what it used to be. There are still common misconceptions floating around out there that catered food has to be bad. From the beginning, we have worked to change the story and have always offered a modern approach. And freshness is key.

What’s a popular trend you can’t stand?

JW: Trio/quad plates. Don’t try to please everybody by putting chicken, fish and beef on the same plate. Be brave enough to commit to serving what you want to serve and have faith your caterer will make it delicious enough that everybody will love it. It’s also time for mason jars to go away, the garden-chic look has had its time.

CK: DIY anything — centerpieces, favors, etc. Remember the ‘Y’ stands for Yourself, and there are many other things you will want to be doing the week before your event.

FLORIST What are three things anyone planning an event needs to know before ordering the flowers?

Joanne Leiman of FlowersFlowers in Evanston: They need to consider the mood of the event. Knowing whether it’s going to be formal or informal impacts the design style, the flower 34

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#TIPS

What do you need to know when you are putting together flowers for an event?

JL: I need to know the flower availability, the mood/tone of the event, and the color scheme. I need to know where the flowers are to be placed and whether there are preferences or restrictions related to height.

What are the most requested flowers for various events?

JL: Hydrangea, roses and peonies.

Succulents in arrangements, thoughts?

JL: We love succulents in arrangements; they add a great texture and interest in the floral arrangement.

EVENT PLANNERS What are the three things anyone planning an event needs to know about working with an event planner?

Lisa Zimbler of Lisa Zimbler Events: 1. A well-seasoned professional planner is an asset to any event. 2. They can be a wealth of knowledge — a professional and objective voice that will help ease you through the planning process to create an event that brings the client’s vision to life (not theirs). 3. You should feel a bond with the planner you hire, and allow yourself

the chance to build a trusting relationship with this person.

The best event planners I know have a passion for this business, and truly love what they do. Trust them, because they really do have your best interests at heart!

Megan Estrada of North Shore Weddings and Events: There is a misconception that by working with an event planner, you’ll spend more on your event and have less control. It’s actually the complete opposite. Just like a real estate agent or an attorney, an event planner is your advocate and works to provide you a better event and execute it with the most value.

What is one mistake that can ruin an event?

LZ: The biggest mistake people make in planning a wedding, social or corporate event is not hiring the best creative partners their budget will allow. Invest the most in those that will make the biggest impact on the success of your event. The other mistake is time. With events, time is money and every hour should be considered. From set-up, hair and makeup to transportation, every minute should be accounted and planned for. If it isn’t, it can cost you!

Claire Weller of Big City Bride: If you don’t allow yourself to enjoy an event, you’ve ruined it. Plan an event with evolves and changes. Make it an experience. Plan production. Allow time to enjoy and to entertain.

PHOTO BY OLIVIA LEIGH PHOTOGRAPHIE

selection, the containers that would be used to hold the flowers, and much more. Second, they would want to know a color scheme, bright and bold or soft and subdued, or if there are specific colors to be included to complement a color scheme. And, third, they would need to know that they need to be flexible and work “with” Mother Nature. Mother Nature can impact a specific flower’s availability, color and size, and sometimes this is unpredictable.

What is one piece of advice you share with all of your clients?

ME: No one remembers what they ate, what flowers you had or the songs the band played. They remember how they felt during and after the event. If you craft an excellent event it should be a happy blur to your guests. A seamless memory of great conversation, food and entertainment.

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CW: If you’re having fun, your guests will too. If you’re dancing, they will. If you’re at the bar, the party will be at the bar. As a host, it’s so important to enjoy the party you planned.

wouldn’t enjoy the symphony without the conductor. Let us organize the madness so you can enjoy the moment and the process as well.

How do you make sure an event is running smoothly?

Surprise dances or flash mobs, thoughts?

LZ: I do a ton of troubleshooting as well as anticipation of potential challenges and needs of both the client and vendors servicing the event. There are so many layers of planning and coordination that I conduct in advance to ensure its success from beginning to end.

ME: I love planned surprises. The key word is planned. If someone wants to walk onto stage and sing karaoke with the band, likely, no one’s enjoying that. The key is to create an inviting controlled environment where everyone can feel comfortable having a good time.

CW: Every event should have a Plan A, B and C! Things run smoothly when everyone involved knows how any challenge should be faced.

What’s a popular trend you can’t stand?

Any general thoughts about hiring an event planner you think the general public should know?

ME: Don’t be afraid of consulting an event planner. Consult a few and find the right one for your personality and budget.

Many people think that event planners are too expensive or won’t allow them to have control over their event. An event planner should keep you on budget and provide you the best event possible.

CW: They’re worth the investment. You wouldn’t build a house without a contractor. Every circus needs its ringmaster.

Each ship needs a captain and every plane, a pilot. You

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LZ: Each event should be designed to capture the true unique essence of who the couple or the guest of honor is, to achieve its purpose/goal. Inspiration from Pinterest or magazine-styled photo shoots is always a great way to get started, but with weddings, it often leads to frustration and disappointment once a client realizes the financial ramifications of trying to recreate these events.

ME: Bling. I can’t stand hanging crystals and fake diamonds everywhere.

CW: Favors — no one needs knickknacks. Short ceremonies.

People have gathered for your wedding ceremony, be sure to put time, love and great thought into the planning. Make sure your ceremony is worthy of the celebration to follow.

#FA SHION

DRESSED TO PARTY

10 TIPS AND TRICKS FOR LOOKING YOUR FESTIVE BEST B Y G A B R I E L L E TA S I O P O U LO S

From wedding season to holiday season, graduations to galas, work functions to casual gatherings with family or friends, there’s always a party around the corner, which means finding something great to wear while juggling the stress and busyness of daily life. Tracy Clifford of Tracy Clifford Style has your back with these tips and tricks to make sure you’re always ready to look your best when it’s party time.

TOP LEFT PHOTO AND TOP RIGHT PHOTO BY COLIN LYONS PHOTOGRAPHY

1 Closet Check

Be sure to review your current wardrobe before hitting the stores for new party gear. We tend to fixate on finding something new, when in reality, the perfect outfit is already hanging in our closet. New does not always mean better.

2 L.B.D. There’s never a bad time to bring out your favorite Little Black Dress! It is a classic look that is appropriate for every party and always on trend year after year.

3 Accessories Are Key Accessories can complete and change an outfit. Changing up your shoes or adding statement jewelry can take you from coffee at the office to champagne at a holiday party. You can also accessorize to make the same outfit look different enough to wear to multiple parties in a season.

4 Time to Tailor When shopping for a particular event, allow enough time to visit the tailor. No one is a perfect size anything! Clifford

recommends allowing at least one week from store to party.

5 More is Not Always a Good Thing A special occasion doesn’t necessarily mean you need to break out the sequins, fringe or sparkly embroidery. There is a fine line between festive and tacky — save the extra glitz for the party’s decor!

8 It’s a Shoe Thing Parties often include long periods of standing and cocktailing. Do not choose a shoe that puts comfort or balance to the test!

At either end of the comfort spectrum are walking shoes and car service shoes — party shoes fall somewhere in the middle.

6 Know Your Party Style Be conscious of where you are going and who is going to be present. For instance, watch your hemlines and necklines at corporate events, don’t take a large handheld clutch when the night requires balancing a cocktail and handshakes, and don’t wear white to a wine tasting.

9 Outerwear When the temperature drops, be mindful of what you are wearing over your party attire. You cannot wear your warmest North Face coat over a cocktail dress.

And you do not want to be waiting for your Uber on a snowy night in a sleeveless top and heels. It’s worth investing in a fur piece (real or faux) or pulling out your best coat to complete your look and stay warm.

7 Party Clothes Log The party circuit can be smaller than we realize, especially come holiday, gala or wedding season, so you may want to keep track of what you wear and who is in attendance. You do not need a new look for every party if you just vary your looks when you’re going to be with the same people.

10 All Work, Some Play Remember that a work party also means work people. Do not wear anything too fashion forward or sexy to a work function.

You have to see the party guests back at work on Monday. You want to be fun and look fun without altering your work persona.

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#BEAUTY

PARTY PERFECT THE 10 ESSENTIAL BEAUTY PRODUCTS YOU NEED IN YOUR HANDBAG

BY JENNY MUSLIN

You can only fit so many beauty products in a clutch or evening bag. Since you can’t bring your whole arsenal of cosmetics to a party, these essentials will help you maximize touch-ups in minimal time — and never hold up the bathroom line again!

1

2

CONCEALER

THERMAL SPRING WATER

A little concealer under your eyes instantly wakes up the face and only takes seconds to apply. Pat concealer under eyes and onto any type of blemish. Kathleen Finlay, specialist for Cle De Peau at Neiman Marcus in Chicago, favors Cle De Peau Beaute Concealer ($70) in “almond,” to brighten and correct.

You may not think you need to add thermal water to your regimen, but beauty pros swear by its hydrating and freshening abilities — and better yet, it comes travel-sized. “I pack the Avene Thermal Spring Water ($18.50) on every airplane trip to freshen up when I land,” says Kathy Hurst, esthetician at EGEA Spa “Even men love it to throw in their golf bag to refresh on the course.” The ultra-lightweight mist sets makeup and prevents foundation from looking cakey. Angie Giannikopoulos, salon manager at Teddie Kossof Salon, also loves this product for hydrating, healing and soothing skin.

3 GLOSS

You can’t have lipstick without gloss. Add a dab to the center of your bottom lip to make your pout look fuller. Hurst recommends HydroPeptide Perfecting Gloss ($38). The gloss is a lip-enhancing treatment that uses volumizing peptides to instantly add volume and definition while providing long-lasting hydration. With six color options, there is a perfect shade for everyone.

4 LIPSTICK

5 HAIRBRUSH/MIRROR COMPACT

Every woman would love to have a mirror and brush in their purse, but there’s never enough room.

This pocket-sized hairbrush and mirror by Body Benefits ($2.49) folds into one compact and fits in any handbag.

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6 DRY SHAMPOO

Dry shampoo is a must-have for fine hair types or simply anyone looking to freshen up their locks. Giannikopoulos calls Rene Furterer Naturia ($28) the best dry shampoo on the market. The product volumizes while cutting any oil in the hair, and a little goes a long way.

PHOTOS COURTESY OF MANUFACTURERS

Lipstick is slim enough to fit in even your smallest handbag and instantly brightens your face. Carla Makowski, makeup artist at Andreas Hogue Salon, recommends Mirabella Colour Vinyl lipsticks ($26). The color lasts for hours, the shades are beautiful with amazing shine, and they’re paraben- and gluten-free.

#BEAUTY

7 BLOTTING PAPERS

If you’re the one with the shiny forehead in photos, blotting papers like these from tarte ($10) will become your new best friend. A package of papers is slim and will fit in your handbag or even your pocket.

Dab a single paper on your nose, forehead and chin to eliminate shine and reduce oil.

These are particularly handy in the summer!

9 BOBBI PINS AND A HAIRBAND ‘Nough said!

8 BROW GEL

Your eyebrows are one of your most important facial features since they frame your face. Brow gel like this one from Anastasia Beverly Hills ($22) sets brows while making them look fuller and more defined. Brush the wand through your brows to tame unruly hairs and fill in any sparse sections.

10 VOLUMIZING PRODUCT

As any party or occasion goes on, hair starts to flatten and lose volume. The right product can revitalize hair. Brenda Bonomo, stylist at Pascal Pour Elle, finds that a quick sprinkle of Label. M Resurrection Dust ($15) at the roots instantly adds volume and lift like you just walked out of the salon. “It has a weightless hold and is a New York Fashion Week must. It literally revives your style,” says Bonomo. Just massage at the roots.

SHE HAS THE LOOK. WHAT ABOUT

YOU?

WE HAVE YOUR LOOK AT

720 WAUKEGAN ROAD, DEERFIELD 847.940.1818 | AVENUEFASHIONS.COM

#PHILANTHROPY

Catering by Michaels

PARTY PROS WHO PAY IT FORWARD

BY LISA ZIMBLER

These local event pros do more than just put on a good party; they use their talents to better their communities (and the planet)!

SHARING THE LOVE

David Rothstein and his talented orchestra have been rocking Chicagoland’s most elite weddings and special events since 1999. What sets Rothstein apart from the rest is not just his great love for music, but his love for making each client feel special.

From custom tailoring repertoires to presenting his clients with personalized gifts, going “above and beyond” is his mantra both personally and professionally.

“It’s really the mentality of our company,” Rothstein says. “We’re hightech, but I really want to hold onto the humanness of what we do.”

Rothstein says his gift for giving was inspired by the 71-year love story of his late grandparents, Hy and Rebecca.“Hy made her breakfast in bed every day, and always brought her a flower from their garden,” Rothstein says.

In their memory, Rothstein launched Share Your Love, a program that donates leftover floral centerpieces from his clients’ events to area nursing homes. Rothstein personally delivers the flowers the next morning, and says the response from the residents is overwhelming.

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“Flowers represent the fact that someone out there cares for them,” Rothstein says. “It’s wonderful to see seniors receiving them and how it brightens their day.”

Rothstein performs at more than 150 events a year, and says at least 70 percent of his clients choose to participate in the Share the Love program. Rothstein is so in love with “sharing the love” that he’s even willing to deliver flowers from events where he did not perform.

“It energizes me knowing I’m doing this for someone, and it’s such a gratifying and powerful thing when you hand the flowers over to them,” Rothstein says.

FOR THE LOVE OF ART, ONE SCRAP AT A TIME

Award-winning invitation and fine paper boutique Hannah Handmade creates unique artistic designs for some of the most elite weddings, galas and social and corporate events around the country. The company even boasts creating invitations for the White House.

Andrea Liss founded the Evanston-based company in 1991, and realized early on that the scale and scope of many of her projects resulted in large amounts of leftover materials.

“It seemed like such a waste to simply throw them away, so I started looking for places to donate them,” Liss says. “It started small with donations to local schools, but as my business grew, I started looking for more places with the need for materials and the program expanded.”

PHOTO BY CHRISTY TYLER PHOTOGRAPHY

Glitz, glamour and extravagance are words that spring to mind when it comes to weddings and special events. But beyond the big business of providing the products and services for these grand affairs of the heart, some industry insiders have found a deeper meaning in the work they do that lingers long after the evening’s last dance.

#PHILANTHROPY

GRANTING THE WISH FOR A WEDDING

Orchestrating every detail of a wedding is a labor of love for Ali Phillips, one of the most sought-after planners in Chicago, whose company, Engaging Events by Ali, has been sending couples down the aisle for over 13 years.

Phillips’ passion for planning a special day that truly reflects a couple’s love story is what led to her work with Wish Upon a Wedding, a nonprofit organization that provides weddings and vow renewals for people facing terminal illness or a life-altering circumstance.

Phillips launched the Chicago chapter in 2010, utilizing her connections in the industry to enlist a host of vendor “wish granters” willing to donate venues, flowers, catering and other services needed to create a beautiful wedding for couples in need.

Phillips recalls the story of Beth and Nick, the first couple she assisted through the Wish Upon a Wedding program. Beth was fighting cancer, and the couple worried about how they would ever manage planning a wedding in between chemo treatments.

In a matter of weeks, the Wish Upon a Wedding team put together the wedding of the couple’s dreams.

One Scrap at a Time

Liss started a program called Scraps to Art, which donates leftover art materials and scraps of paper products to local organizations that support the arts. Liss is a firm believer in the power of artistic expression, and says the program has been a wonderful way to connect with causes close to her heart.

“I believe in the healing power of art, and feel very fortunate that I have found a way to help others in the day-to-day life of my business,” Liss says.

Donations, including materials like paper, envelopes, fabric, ribbons, beads, yarn, felt and other crafting supplies, can be made to Scraps to Art. If you have materials you would like to donate, or know of an organization that could benefit from Scraps to Art, call 847-864-8292 or email scraps@hannah-handmade.com.

KEEPING IT GREEN

Practically a household name on the North Shore, Catering By Michaels has been supplying food for every occasion — from holiday “Trays to Remember” to corporate picnics to lavish sitdown dinners — since 1980.

Director of Operations Jeff Ware estimates that 7 to 12 percent of food prepared for the average catered event is leftover or wasted.

This is one of the reasons the company made internal changes that meet Green Seal standards — a national organization that certifies companies that incorporate sustainability and greenconscious environmental practices into their business models.

In addition to integrating green practices into their company culture, Catering By Michaels gives back by regularly donating excess food products to the Greater Chicago Food Depository and the Salvation Army. Smaller donations are sent to area fire and police departments to help feed first responders.

“We made the decision that operating in the most sustainable way possible was the right thing to do,” Ware says. “We do it for ourselves more than for our clients.”

“It was so rewarding for all of us to help this most deserving couple,” Phillips says. “And on the wedding day, it gave them time to really take a step away from Beth’s illness, and celebrate their love with each other and with their family and friends."

For wedding ideas, tips and trends, visit MAKEITBETTER.NET/ WEDDINGS

#DIRECTORY

2016 DIRECTORY FLORISTS

A New Leaf Various locations, anewleafchicago.com Bloom 3 1503 Chicago Ave., Evanston, 847-424-0003, bloom3.com Edwards Florist of Northbrook 1353 Shermer Road, Northbrook, 847-272-4344, edwardsflorist.com FlowersFlowers 1110 Davis St., Evanston, 847-328-7110, flowers-flowers.com Hlavacek Florist of Glenview 1010 Waukegan Road, Glenview, 847-729-0513, hlavacekflorist.net Lord & Mar 836 N. Western Ave., Lake Forest, 847-295-5456 Molly Flavin Floral Design 259 Market Square, Lake Forest, 847-604-4255, mollyflavin.com The Flower Shop 693 Vernon Ave., Glencoe, 847-835-5390, facebook.com/ Flowershopglencoe Twigs Florist 38 E. Center Ave., Lake Bluff, 847-234-8944, twigsflowershop.com Veil Event Design 2939 W. Belmont Ave., Chicago, 847-350-8121, veileventdesign.com

CATERERS An Apple A Day Catering 317 Park Ave., Glencoe, 847-835-2620, anappleadaycatering.com AO Sushi 3217 Lake Ave., Wilmette, 847256-4404; 1178 McHenry Road, Buffalo Grove, 847-353-3333, aosushi.com Bake 425 Various locations, bake425.com

Bent Fork 333 Waukegan Ave., Highwood, 847-926-4438, thebentfork.com Blue Plate 1061 W. Van Buren, Chicago, 312-421-6666, blueplatechicago.com Boka Catering Group 820 W. Lake St. 2nd Floor, Chicago, bokacatering.com

Guanajuato 73 Green Bay Road, Glencoe, 847-242-0501, myguanajuato.com Harry Caray’s Catering & Events Various locations, harrycarays.com Hecky’s Barbecue 1902 Green Bay Road, Evanston, 847-492-1182, heckys.com

Calihan Catering 833 W. Haines St., Chicago, 312-587-3553, calihancatering.com

Heller Catering 29870 N. Skokie Highway, Lake Bluff, 847-295-1310, heller-catering.com

Catered by Design 9204 Waukegan Road, Morton Grove, 847-965-4094, cateredbydesign.com

Hel’s Kitchen 3027 Commercial Ave., Northbrook, 847-205-5125, helskitchen.com

Catering by Michaels 6203 Park Ave., Morton Grove, 847-966-6555, cateringbymichaels.com

Inspired Catering & Events 1300 W. Hubbard, Chicago, 312-226-7611, inspiredcateringandevents.com

Convito Café & Market 1515 Sheridan Road #5, Wilmette, 847-251-3654, convitocafeandmarket.com

J & L Catering 312-280-7900, jandlcatering.com

Deerfields Bakery 201 N. Buffalo Grove Road, Buffalo Grove, 847-520-0068, deerfieldsbakery.com Depot Nuevo 1139 Wilmette Ave., Wilmette, 847-251-3111, depotnuevo.com Entertaining Company 1640 W. Walnut St., Chicago, 312-829-2800, entertainingcompany.com Food For Thought 7001 Ridgeway Ave., Lincolnwood, 847-982-2608, foodforthoughtchicago.com Foodstuffs Various locations, foodstuffs.com Froggy’s 306 Green Bay Road, Highwood, 847-433-1560, froggysrestaurant.com Gigi’s Cupcakes 3217 Lake Ave., Wilmette, 847-7280848, gigiscupcakesusa.com

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Jewell Events Catering 424 N. Wood St., Chicago, 312829-3663, georgejewell.com Kenmare Catering & Events 108 W. Germania Place, Chicago, 312-787-0190, kenmarecatering.com Limelight Catering 2000 N. Racine, Chicago, 773-883-3080, limelightcatering.com Mariano’s Various locations, marianos.com Nothing Bundt Cakes Various locations, nothingbundtcakes.com Paramount Events 1750 W. Lake St., Chicago, 773-880-8044, paramounteventschicago.com Parties & Special Events

By Lettuce Entertain You 312-527-9222, lettuceparties.com

FLOWERS FLOWERS

Pinstripes Various locations, pinstripes.com Roti Various locations, roti.com Sweet Time Café 2 Northfield Plaza #105, Northfield, 312-229-1782, sweettimeinc.com Taste on Chestnut 507 Chestnut St., Winnetka, 847-441-0134, tasteonchestnut.com The Grand Food Center 341 Hazel Ave., Glencoe, 847-835-2842; 606 Green Bay Road, Winnetka, 847-446-6707, grandfoodcenter.com Three Tarts Bakery 301 N. Happ Road, Northfield, 847-446-5444, threetartsbakery.com Westwood Bistro 950 N. Western Ave., Lake Forest, 847-295-2500, westwoodbistro.com Wolfgang Puck Catering wolfgangpuck.com

EVENT/PARTY PLANNERS All Things Party 4 Market Square Court, Lake Forest, 847-234-4200, allthingsparty.net Big City Bride 954 W. Webster Ave., Chicago, 773-525-7526, bigcitybride.com

Maze Home 735 Elm St., Winnetka, 847-441-1115, mazehome.com Oui Madame 550 Lincoln Ave., Winnetka, 847-441-0182, ouimadame.net Peachtree Place 303 N. Happ Road, Northfield, 847-441-7585, peachtreeplaceonline.com Simon Pearce 737 N. Michigan Ave., Chicago, 321-649-4008, simonpearce.com NORTH SHORE WEDDING & EVENTS

Debi Lilly, A Perfect Event 3050 N. Lincoln Ave., Chicago, 773-244-9333, debililly.com Ellie 847-664-9370, facebook.com/ elliestyled Event Creative 219 N. Paulina St., Chicago, 312-442-0887, eventcreative.com Flower Show Productions, Inc. 1000 N. Milwaukee Ave. Suite 401, Chicago, 312-241-1250, flowershowproductions.com Frank Event Design frankeventdesign.com Kehoe Designs 2555 S. Leavitt St., Chicago, 312-421-0030, kehoedesigns.com

PHOTO BY OLIVIA LEIGH PHOTOGRAPHIE

Lisa Zimbler Events 773-677-2423, lisazimblerevents.com Michelle Durpetti Events 312-988-9900, durpettievents.com North Shore Weddings & Events 990 Green Bay Road, Winnetka, 312-546-2360, northshoreevents.com Paulette Wolf Events 1165 N. Clark St. Suite 613, Chicago, 312-981-2600, pwe-e.com

Platinum Events 1918 Raymond Drive, Northbrook, 847-291-8400, enjoyplatinum.com Stacey Moe Events 847-323-5284, facebook.com/ staceymoeevents

DÉCOR & GIFTS Alexis Vintiques Design 558 Green Bay Road, Kenilworth, 847-370-9455, alexisvintiques.com Elizabeth Grace 2438 N. Clark St., Chicago, 773477-9830, elizabethgrace.com HMR Designs 1200 N. North Branch St., Chicago, 773-782-0800, hmrdesigns.com Irish Connoisseur 1232 Waukegan Road, Glenview, 847-998-1988, irishirish.com Kneen & Co 399 W. Fullerton Parkway Suite 1E, Chicago, 773-880-8424, kneenandco.com Mandarine 1820 Glenview Road, Glenview, 224-432-5906, mandarinehome.com Material Possessions 704 N. Wabash, Chicago, 312-280-4885; 954 Green Bay Road, Winnetka, 847-446-8840, materialpossessions.com

The Storied Table 1640 W. Walnut St., Chicago, 773-230-7781, thestoriedtable.com

EVENT SPACES 19 East

19 E. 21st St., Chicago, 312-487-4721, foodforthoughtchicago.com/19east 360 Chicago Observation Deck 875 N. Michigan Ave. 94th Floor, Chicago, 888-875-8439, 360chicago.com Adler Planetarium 1300 S. Lake Shore Drive, Chicago, 312-922-7827, adlerplanetarium.org/ private-events Armour House Mansion & Gardens at Lake Forest Academy 1500 W. Kennedy Road, Lake Forest, 847-615-3219, armourhouse.com Brookfield Zoo 8400 31st St., Brookfield, 708-688-8355, czs.org/ Brookfield-ZOO/Catered-Events Café Brauer 2021 N. Stockton Drive, Chicago, 312-742-2400, lpzoo.org/private-events-cafebrauer Chicago Athletic Association 12 S. Michigan Ave., Chicago, 844-312-2221, chicagoathletichotel.com

SPONSORED CONTENT

GET RED CARPET READY WITH THE

HOLLYWOOD FACIAL

BY T R I O M E D S PA

You don’t have to be a movie star to experience the benefits of a Hollywood facial.

At Trio Med Spa in Northfield, the North Shore’s premier location for the most advanced anti-aging technology, you can experience the go-to pre-red carpet treatment to the stars for yourself.

Unwind in Trio’s tranquil surroundings while letting the pros get to work. Utilizing the latest advances in non-laser skin resurfacing, breakthrough HydraFacial MD™ technology is combined with boosters based on your skin’s specific needs. Even those with sensitive skin prefer this non-irritating, ultra-hydrating treatment. The hydradermabrasion procedure cleanses, exfoliates, extracts, hydrates and offers antioxidant protection to leave you with clearer, more radiant skin. After the facial, expect improved appearance of fine lines, wrinkles, enlarged pores, oily or acne-prone skin, hyper-pigmentation and brown spots.

Why do Tinseltown’s elite love this facial?

Although the treatment lasts just 30 minutes, this isn’t about temporary results.

In addition to being a non-invasive procedure, the treatment slows the skin’s aging process and improves the quality of your skin over time. Since there is no downtime, this is the perfect facial to have before your next special event. Trio Med Spa is a full-service med spa led by a highly-respected North Shore plastic surgeon. Other services include Botox, dermal fillers and use of a state-of-the-art Sciton Laser. Clients who mention MIB receive 10 percent off any service through end of December 2016 (cannot be combined with any other offers).

#DIRECTORY

Four Seasons Hotel Chicago 120 E. Delaware Place, Chicago, 312-280-8800, fourseasons.com/ chicago Galleria Marchetti 825 W. Erie St., Chicago, 312-563-0495, galleriamarchetti.com Garfield Park Conservatory 300 N. Central Park Ave., Chicago, 312-746-5100, garfieldconservatory.org Gene Siskel Film Center 164 N. State St., Chicago, 312-846-2800, siskelfilmcenter.org/rentals

KLAIRMONT KOLLECTIONS

Chicago Botanic Garden 1000 Lake Cook Road, Glencoe, 847-835-8370, chicagobotanic.org/events

Dana Hotel and Spa 660 N. State St., Chicago, 312-202-6000, danahotelandspa.com

Chicago Children’s Museum 700 E. Grand Ave., Chicago, 312-527-1000, chicagochildrensmuseum.org

Deer Path Inn 255 E. Illinois Road, Lake Forest, 847-234-2280, thedeerpathinn.com

Chicago Cultural Center 78 E. Washington St., Chicago, 312-744-3316, cityofchicago.org

Driehaus Museum 40 E. Erie St., Chicago, 312-482-8933, driehausmuseum.org

Chicago History Museum 1601 N. Clark St., Chicago, 312-799-2254, chicagohistory.org/hostevent Chicago Illuminating Company 19 E. 21 St., Chicago, 312-326-9500, chicagoilluminatingcompany.com Chicago’s First Lady Cruises 112 E. Wacker Drive, Chicago, 847-358-1330, cruisechicago.com City View Loft 324 N. Leavitt St. Suite 200, Chicago, 312-600-8439, cityviewloftchicago.com Civic Opera House 20 N. Wacker Drive, Chicago, 312-827-3580, lyricopera.org/ about/civicoperahouse

East Bank Club 500 N. Kingsbury St., Chicago, 312-527-5800, eastbankclub.com Entertainment Cruises 600 E. Illinois St., Chicago, 888-289-8833, entertainmentcruises.com Fairmont Chicago, Millennium Park 200 N. Columbus Drive, Chicago, 312-565-8000, fairmont.com/Chicago Found Kitchen and Social House 1631 Chicago Ave., Evanston, 847-868-8945, foundkitchen. com/private-events

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Germania Place 108 W. Germania Place, Chicago, kenmarecatering.com/ germania-place Gleacher Center 450 N. Cityfront Plaza Drive, Chicago, 312-464-8787, gleachercenter.com Grand Piazza 1431 W. Taylor St., Chicago, 312-226-5566, niashf.org Hampton Inn Chicago Downtown/Magnificent Mile 160 E. Huron St., Chicago, 312-706-0888, hamptoninnmagmile.com Hard Rock Hotel Chicago 230 N. Michigan Ave., Chicago, 312-345-1000, hardrockhotelchicago.com Harold Washington Library Center 400 S. State St., Chicago, 312-747-4300, chipublib.org/ locations/15 Harris Theater 205 E. Randolph Drive, Chicago, 312-334-7777, harristheaterchicago.org/rent/the-space-uses Hilton Chicago 720 S. Michigan Ave., Chicago, 312-922-4400, hiltonchicagohotel.com

Hotel Allegro 171 W. Randolph St., Chicago, 312-236-0123, allegrochicago.com Hotel Monaco 225 N. Wabash Ave., Chicago, 312-960-8500, monaco-chicago.com Hotel Palomar Chicago 505 N. State St., Chicago, 312-755-9703, hotelpalomar-chicago.com House of Blues Chicago 329 N. Dearborn, Chicago, 312923-2000, houseofblues.com/ chicago Hyatt Chicago Magnificent Mile 633 N. Saint Clair St., Chicago, 312-787-1234, chicagomagnificentmile.hyatt.com InterContinental Chicago Magnificent Mile 505 N. Michigan Ave., Chicago, 312-944-4100, icchicagohotel.com Ivy Room 12 E. Ohio St., Chicago, 312-645-7760, ivyroomchicago.com JW Marriott Chicago 151 W. Adams St., Chicago, 312-660-8200, marriott.com Kings Bowl America Various locations, kingsbowlamerica.com Klairmont Kollections 3111 N. Knox Ave., Chicago, 773-685-1904, klairmontkollections.org Kohl Children’s Museum 2100 Patriot Blvd., Glenview, 847-832-6600, kohlchildrensmuseum.org Lincoln Park Zoo 2001 N. Clark St., Chicago, 312-742-2000, lpzoo.org/private-events Lincolnshire Marriott Resort 10 Marriott Drive, Lincolnshire, 847-634-0100, marriott.com

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Gary Griffin directs the Olivier Award–winner for Best New Play in 2015

KING CHARLES III

Marti Maraden directs The Bard’s witty satire on young love

LOVE’S LABOR’S LOST Chicago Premiere, directed by Rachel Rockwell, based on the Oscar-winning film

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SUBSCRIBE TODAY for the best seats!

312.595.5600 • chicagoshakes.com MAJOR 2016/17 SEASON SU PPORTE R S

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#DIRECTORY

Loews Chicago Hotel 455 N. Park Drive, Chicago, 312-840-6600, loewshotels.com/ chicago-downtown

Palmer House Hilton 17 E. Monroe St., Chicago, 312-726-7500, palmerhousehiltonhotel.com

Loews Chicago O’Hare Hotel 5300 N. River Road, Rosemont, 847-544-5300, loewshotels.com/ chicago-ohare

Park Hyatt Chicago 800 N. Michigan Ave., Chicago, 312-335-1234, chicago.park.hyatt.com

LondonHouse Chicago 85 E. Wacker Drive, Chicago, 312-357-1200, londonhousechicago.com

Peggy Notebaert Nature Museum 2430 N. Cannon Drive, Chicago, 773-755-5100, naturemuseum. org/plan-an-event

MileNorth Hotel 166 E. Superior St., Chicago, 312-787-6000, milenorthhotel.com Millennium Knickerbocker Hotel Chicago 163 E. Walton Place, Chicago, 312-751-8100, millenniumhotels.com Millennium Park 201 E. Randolph St., Chicago, 312-742-1168, cityofchicago.org Morgan Manufacturing 401 N. Morgan, Chicago, 312-763-3317, 401morganmfg.com Museum of Contemporary Art 220 E. Chicago Ave., Chicago, 312-280-2660, mcachicago.org/ About/Venue-Rental Museum of Science & Industry 5700 S. Lake Shore Drive, Chicago, 773-84-1414, msichicago.org/ visit/private-events National Museum of Mexican Art 1852 W. 19th St., Chicago, 312-738-1503, nationalmuseumofmexicanart.org

Pinot’s Palette Various locations, pinotspalette.com Pritzker Military Museum & Library 104 S. Michigan Ave., Chicago, 312-374-9333, pritzkermilitary.org Public Chicago 1301 N. State Parkway, Chicago, 312-787-3700, publicchicago.com Radisson Blu Aqua Hotel 221 N. Columbus Drive, Chicago, 312-565-5258, radissonblu.com Raffaello 201 E. Delaware Place, Chicago, 312-943-5000, chicagoraffaello.com Ravenswood Event Center 4011 N. Ravenswood Ave., Chicago, 773-388-2170, ravenswoodeventcenter.com Renaissance Blackstone Chicago Hotel 636 S. Michigan Ave., Chicago, 312-447-0955, blackstonerenaissance.com

Navy Pier 600 E. Grand Ave., Chicago, 1-800-595-7437, navypier.com

Renaissance Chicago Downtown Hotel 1 W. Upper Wacker Drive, Chicago, 312-372-7200, marriott.com

Omni Chicago Hotel 676 N. Michigan Ave., Chicago, 312-944-6664, omnihotels.com/ hotels/chicago

Revel Space Various locations, revelspace.com

Ovation 2324 W. Fulton St., Chicago, 773-278-3467, ovationchicago.com

SAIC Ballroom 112 S. Michigan Ave., Chicago, 312-345-3506, saic.edu/ saicballroomrental

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Shedd Aquarium 1200 S. Lake Shore Drive, Chicago, 312-939-2438, sheddaquarium.org

The Drake 140 E. Walton Place, Chicago, 312-787-2200, thedrakehotel.com

Sheraton Grand Chicago 301 E. North Water St., Chicago, 312-464-1000, sheratonchicago.com

The Estate by Gene & Georgetti 9421 W. Higgins Road, Rosemont, 847-653-3333, theestatechicago.com

Smart Museum of Art 5550 S. Greenwood Ave., Chicago, 773-702-0200, smartmuseum. uchicago.edu Sofitel Chicago Water Tower 20 E. Chestnut St., Chicago, 312-324-4000, sofitel-chicago.com Soldier Field 1410 S. Museum Campus Drive, Chicago, 312-235-7000, soldierfield.net Spertus Institute for Jewish Learning and Leadership 610 S. Michigan Ave., Chicago, 312-322-1700, spertus.edu Spiaggia Private Events 980 N. Michigan Ave., Chicago, 312-280-2750, spiaggiarestaurant.com Swissotel Chicago 323 E. Upper Wacker Drive, Chicago, 312-565-0565, swissotel.com/hotels/chicago Symphony Center 220 S. Michigan Ave., Chicago, 312-294-3260, cso.org/about/ facility-rentals/spaces The Art Center of Highland Park 1957 Sheridan Road, Highland Park, 847-432-1888, theartcenterhp.org The Art Institute of Chicago 111 S. Michigan Ave., Chicago, 312-443-3530, artic.edu/about/ event-planning The Chicago Theatre 175 N. State St., Chicago, 312-462-6300, thechicagotheatre. com/specialevents.html The Crystal Ballroom & Lounge 529 Davis St., Evanston, 847-570-4400, crystalevanston.com The Crystal Gardens at Navy Pier 700 E. Grand Ave., Chicago, 312-595-5436, crystalgardenscatering.com

The Field Museum 1400 S. Lake Shore Drive, Chicago, 312-922-9410, fieldmuseum.org/ visit/special-events The Godfrey Hotel Chicago 127 W. Huron, Chicago, 312-649-2000, godfreyhotelchicago.com The Golden Triangle 330 N. Clark St., Chicago, 312-755-1266, goldentriangle.biz The Gwen 521 N. Rush St., Chicago, 312-645-1500, thegwenchicago.com The James Chicago Hotel Magnificent Mile 55 E. Ontario, Chicago, 312-337-1000, jameshotels.com/ chicago The Lakewood 1758 W. Lake St., Chicago, 312-366-2293, thelakewoodchicago.com The Langham Chicago 330 N. Wabash Ave., Chicago, 312-923-9988, langhamhotels.com The Metropolitan Club 233 S. Wacker Drive, Chicago, 312-876-3200, clubcorp.com/ Clubs/Metropolitan-Club The Montgomery Club 500 W. Superior St., Chicago, 312-587-0508, themontgomeryclub.com The Newberry 60 W. Walton St., Chicago, 312-943-9090, newberry.org/ plan-event The Peninsula Chicago 108 E. Superior St., Chicago, 312-337-2888, chicago.peninsula.com

#DIRECTORY

The Ritz-Carlton Chicago 160 E. Pearson St., Chicago, 312-266-1000, ritzcarlton.com

University Club of Chicago 76 E. Monroe St., Chicago, 312-726-2840, ucco.com

Boka 1729 N. Halsted St., Chicago, 312-337-6070, bokachicago.com

The Rookery 209 S. LaSalle St., Chicago, 312-553-6100, therookerybuilding.com

Venue One Chicago 1034 W. Randolph St., Chicago, 312-396-2315, venueonechicago.com

Bull & Bear 431 N. Wells, Chicago, 312-527-5973, bullbearbar.com/events

The Standard Club 320 S. Plymouth Court, Chicago, 312-427-9100, stclub.org

Venue One North Shore 550 Lake Cook Road, Deerfield, 847-374-0718, venueonenorthshore.com

Cindy’s 12 S Michigan Ave, Chicago, 312-792-3502, cindysrooftop.com

The Talbott Hotel 20 E. Delaware Place, Chicago, 800-825-2688, jdvhotels.com

Virgin Hotels Chicago 203 N. Wabash, Chicago, 312-940-4400, virginhotels.com

The Tiffany Foundation Celebration Garden 344 E. Balbo Ave., Chicago, chicagoparkdistrict.com

Waldorf Astoria Chicago 11 E. Walton, Chicago, 312-646-1300, waldorfastoriachicagohotel.com

The Westin Chicago River North 320 N. Dearborn St., Chicago, 312-744-1900, westinchicago.com

Warwick Allerton — Chicago 701 N. Michigan Ave., Chicago, 312-440-1500, warwickhotels.com/allertonhotel-chicago

The Westin Michigan Avenue Chicago 909 N. Michigan Ave., Chicago, 312-943-7200, thewestinmichiganavenue.com

W Chicago — City Center 172 W. Adams St., Chicago, 312-332-1200, wchicagocitycenter.com

The Whitehall Hotel 105 E. Delaware Place, Chicago, 312-944-6300, thewhitehallhotel.com

W Chicago — Lakeshore 644 N. Lake Shore Drive, Chicago, 312-943-9200, wchicago-lakeshore.com

theWit Hotel 201 N. State St., Chicago, 312-467-0200, thewithotel.com

WhirlyBall Various locations, whirlyball.com

The Woman’s Club of Evanston 1702 Chicago Ave., Evanston, 847-475-3800, wcofe.org Thompson Chicago 21 E. Bellevue Place, Chicago, 312-266-2100, thompsonhotels. com/hotels/thompson-chicago Trump International Hotel Tower Chicago 401 N. Wabash Ave., Chicago, 312-588-8000, trumphotelcollection.com/Chicago Union Station 500 W. Jackson Blvd., Chicago, 312-655-2481, chicagounionstation.com

Wilmette Wine Cellar 1100 Central Ave, Wilmette, 847-920-5883, wilmettewine.com

RESTAURANTS

Coco Pazzo 300 W. Hubbard, Chicago, 312-836-0900, cocopazzochicago.com Coco Pazzo Cafe 636 N. St. Clair St., Chicago, 312-664-2777, cocopazzocafe.com Del Frisco’s Double Eagle Steak House 58 E. Oak St., Chicago, 312-888-2499, delfriscos.com/ private-dining Formento’s 925 W. Randolph St., Chicago, 312-690-7720, formentos.com/ private-dining Gene & Georgetti 500 N. Franklin St., Chicago, 312-527-3718; 9421 W. Higgins Road, Rosemont, 847-653-3300, geneandgeorgetti.com Gibsons Bar & Steakhouse Various locations, gibsonssteakhouse.com Girl & The Goat 809 W. Randolph St., Chicago, 312-492-6262, girlandthegoat. com/private-events

Avli Estiatorio 566 Chestnut St., Winnetka, 847-446-9300, avli.us

GT Fish & Oyster 531 N. Wells St., Chicago, 312-929-3501, gtoyster.com

Balena 1633 N. Halsted St., Chicago, 312-867-3888, balenachicago. com/private-events

Hard Rock Cafe Chicago 63 W. Ontario, Chicago, 312-943-2252, hardrock.com/ cafes/Chicago

Blackbird 619 W. Randolph, Chicago, 312-496-0012, blackbirdrestaurant.com/ private-events

Hub 51 51 W. Hubbard, Chicago, 312-828-0051, hub51chicago.com/ private-parties

Imperial Lamian 6 W. Hubbard, Chicago, 312-595-9440, imperial-lamian. com/private-dining Italian Village 71 W. Monroe, Chicago, 312-332-7005, italianvillagechicago.com/private-dining Koi 624 Davis St., Evanston, 847-866-6969, koievanston.com Le Colonial 937 N. Rush St., Chicago, 312-255-0088, lecolonialchicago. com/private-dining Little Goat Diner 820 W. Randolph St., Chicago, 312-888-3455, littlegoatchicago.com/ private-events Momotaro 820 W. Lake St., Chicago, 312-733-4818, momotarochicago. com/events Morton’s The Steakhouse 699 Skokie Blvd., Northbrook, 847-205-5111, mortons.com/ northbrook Nico Osteria 1015 N. Rush St., Chicago, 312-994-7100, nicoosteria.com/ dining NoMI 800 N. Michigan Ave., Chicago, 312-239-4030, hyatt.com Perennial Virant 1800 N. Lincoln Ave., Chicago, 312-981-7070, perennialchicago.com Pump Room at Public Chicago 1301 N. State Parkway, Chicago, 312-787-3700, pumproom.com/ private-dining Riva Restaurant on Navy Pier 700 E. Grand Ave., Chicago, 312-644-7482, rivanavypier.com Rockit Bar & Grill 22 W. Hubbard, Chicago, 312-645-6000, rockitbarandgrill.com

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Sepia 123 N. Jefferson St., Chicago, 312-441-1920, sepiachicago.com Seven Lions Chicago 130 S. Michigan Ave., Chicago, 312-880-0130, sevenlionschicago.com Siena Tavern 51 W. Kinzie St., Chicago, 312-595-1322, sienatavern.com Soho House Chicago 113-125 N. Green St., Chicago, 312-521-8000, sohohousechicago.com/ private-hire Sunda 110 W. Illinois, Chicago, 312-644-0500, sundachicago.com Tavern at the Park 130 E. Randolph St., Chicago, 312-552-0070, tavernatthepark.com The Bristol 2152 N. Damen Ave., Chicago, 773-862-5555, thebristolchicago.com/ priavte-events

Allori Photography 27 N. Upper Wacker Drive #104, Chicago, 312-379-9180, alloriphotography.com BBJ Linen 6125 W. Howard St., Niles, 847-329-8400, bbjlinen.com Cagen Music LLC 915 Shermer Road, Northbrook, 847-559-0900, cagenmusic.com Card & Party Giant 1318 Waukegan Road, Glenview, 847-657-7770, cardandpartygiant.com Chicago Helicopter Experience 2420 S. Halsted St., Chicago, 312-967-8687, chicagohelicopterexperience. com Classic Kids Winnetka 566 Chestnut St., Winnetka, 847-446-2064, classickids.com Classic Party Rentals 9480 W. 55th St., McCook, 800-322-5868, classicpartyrentals.com

The Dawson 730 W. Grand Ave., Chicago, 312-243-8955, the-dawson.com

Colin Lyons Photography 182 W. Lake St. #309, Chicago, 312-285-4533, colinlyonsphotography.com

The J. Parker 1816 N. Clark St. 13th Floor, Chicago, 312-254-4672, jparkerchicago.com

Dear Emily 874 Green Bay Road Suite 260, Winnetka, 847-4460907, dearemily.com

Tre Soldi 212 E. Ohio, Chicago, 312-664-0212, tresoldichicago.com

Erica Barraca Photography ericabarracaphotography.com

ZED451 739 N. Clark St., Chicago, 312-266-6691, zed451.com

OTHER

(Music—Bands/DJs, Tent/ Table/Chair/Linen Rental, Invitations, Transportation, etc.)

Elise Brill of Leesi B Cosmetics 847-714-0006, leesib.com Frost Lighting of Illinois, Inc. 1381 N. North Branch St., Chicago, 312-642-7600, frostchicago.com Hall’s Rental 6130 Howard St., Niles, 847-929-2222, hallsrental.com

House of Rental Various locations, houseofrental.com Ken Arlen Evolution Orchestra 1415 Sherman Ave. Suite 101, Evanston, 847-869-8826, arlenmusic.com Mite Printing 180 W. Washington, Chicago, 312-236-3278; 311 Park Ave., Glencoe, 847-835-0085, miteprint.com Paul Morse Photography 202-550-3296, paulmorse.com Partytime-HDO Productions, Inc. 6150 Howard St., Niles, 847-967-6800, tentprofessionals.com Round the Table Hospitality rtthospitality.com Royal Travel & Tours Various locations, royal-travel.com Tablescapes Event Rentals 1827 W. Hubbard St., Chicago, 312-733-9700, tablescapes.com Tabletoppers Inc. 1161 S. Northpoint Blvd., Waukegan, 800-826-9576, tabletopperslinen.com The City Lights Orchestra 211 E. Ohio St., Chicago, 312-644-0600, citylightsorchestra.com The Stu Hirsh Orchestra 450 Susan Lane, Deerfield, 847-914-0444, stuhirshorchestra.com

Pascal pour Elle

Good Grapes

Pascal pour Elle sits at the heart of downtown Glencoe. This North Shore pillar of style is the benchmark for salon excellence.

Good Grapes is the premiere boutique wine and craft beer provider. We partner with caterers for optimal food / wine pairings. Free loaner glassware. Uncork your best event yet with Good Grapes!

368 Park Ave., Glencoe 847.501.3100 pascalpourelle.com

821 Chestnut Court, Winnetka 847.242.9800 | goodgrapes.com

Guanajuato Contemporary Mexican Restaurant and Tequila Bar

Calihan Catering Contemporary cuisine and distinctive service in the tradition of fine entertaining.

833 W. Haines Chicago, IL 60642 312.587.3553 calihancatering.com

Guanajuato is a family-friendly, contemporary Mexican restaurant and tequila bar. We are committed to using fresh and healthy ingredients to craft delicious meals and signature cocktails.

We offer catering and are looking forward to helping you with any future events.

73 Green Bay Road, Glencoe 847. 242.0501 myguanajuato.com

THE

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Stacked & Folded We are a fresh local restaurant focusing on creating a fast casual dinning atmosphere that’s chef driven and healthy. We offer a full catering menu which is a perfect compliment for your next event, business lunch or dinner party.

551 Lincoln Ave., Winnetka 847.386.9100 stackedandfolded.com

MI•TE Print and Stationery Our designers and experienced staff are excited to work with you to create a unique and memorable invitation that reflects your personal style.

311 Park Avenue, Glencoe 180 West Washington, Chicago 847-835-0085 (Glencoe) 312-236-3278 (Chicago) Miteprint.com

# C LO S I N G T H O U G H T S

I am thankful for the mess to clean after a party because it means I have been surrounded by friends. ~Nancie J. Carmody

PHOTO BY HEATHER LESZCZEWICZ

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SEPTEMBER /OC TOBER 2016

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