Want a classy dessert for your wedding but don’t love cake? A new idea that we see taking off is the “Cheese Cake” though you won’t find these at everywhere. Literally, it is a cake made of cheese. Your cheese cake maker will fashion wheels of different types of cheese to make create a presentation that is barely distinguishable from a traditional wedding cake. It can be garnished with flowers just like a traditional wedding cake, as well as served with accoutrements such as preserves, crackers, or grapes that add to the presentation.
A $15,000 wedding ring was returned to a guest after being retrieved by a Drake team member from five tons of garbage in the hotel’s trash compactor.
“It feels amazing to have it back on my finger,” said the giddy Jodi Eastgate while showing off the wedding ring she feared she would never see again.
Eastgate had taken it off the night before, and in the rush of checking out Sunday morning, she forgot to put it back on. It wasn’t until 15 minutes later that she realized it wasn’t on her finger. She rushed back up to her room, thinking she might have knocked the ring into a Cheesecake Factory bag by the bed, but the room had already been cleaned.
She described feeling sick and being in tears when the family departed the hotel for the airport. Once at Midway International Airport, Eastgate couldn’t bring herself to leave. Her husband and daughter boarded their flight home, and she headed back to The Drake in hopes there still might be a chance of finding her ring.
Back at The Drake, it was confirmed that the Cheesecake Factory bag from her room was already in the hotel’s trash compactor, and couldn’t be searched safely until Monday.
Hank Hawerbier, Director of Operations at The Drake said, “I thought it was worse than finding a needle in a haystack, and a lot messier”.
Once the compactor was disconnected, Hawerbier asked staff member David Lyons to help search for the ring. Lyons agreed and suited up, but after three hours, hope started fading. Eastgate took a step away and just moments later when she returned, Lyons had started finding pieces of everything Eastgate said might be found in their hotel room trash, including the Cheesecake Factory bag with the ring inside. Lyons took the ring out of the bag and handed it to Eastgate, who immediately put the ring in its rightful -place back on her ring finger- and as of a week later, she still hasn’t taken the wedding ring off.
Here is the story from CBS
The School of the Art Institute of Chicago (SAIC) and The Drake Hotel’s Palm Court are pleased to present the Masters of Design and Post-Baccalaureate 2013 Fashion Show on Wednesday, May 15. Doors open at 7 p.m. for a cocktail hour and the show begins at 8 p.m.
Forgoing the traditional runway show in favor of a more dynamic in-the-round presentation, models on elevated platforms will present three to five looks from each of the 12 designers in a display created around the Palm Court fountain. For tickets, visit saicmdespost-baccfashion2013.eventbrite.com.
The 12 student designers represent two degrees offered through SAIC’s Fashion, Body and Garment program. Collections by Master of Design students demonstrate the culmination of technical skills and conceptual themes cultivated throughout the curriculum. Designs by Post-Baccalaureate Certificate students expand on one of two themes—sustainability and historical costumes—explored through semester-long studios.
Off to a great start with The Makaya McCarven Trio, the Jazz Institute of Chicago and The Drake Hotel continue the NextGenJazz concert series at The Drake Hotel with the Marquis Hill Trio on May 2, 9 and 16. Join the Thursday evenings in Palm Court and enjoy the Jazz sounds over a cocktail from 7 p.m. to 11 p.m.
For reservations, please contact Shaun Rajah at email@example.com or call 312-932-4619.
Marquis Hill Trio
A well-known name on the Chicago Jazz scene, trumpeter Marquis Hill has toured the U.S. and abroad with Dee Alexander, Ernest Dawkins and Willierm Delsifort, and leads his own group the Marquis Hill Black-tet. With a distinctly clean, clear approach, Hill helps define the sound of Chicago’s new generation of jazz artists. He released his debut album “New Gospel” in 2011, and recently released his sophomore album “Sounds of the City” to critical acclaim.
Spring is finally here, and that means it’s time to get out and enjoy the freshest menus of the season. The Drake Hotel is welcoming spring with fresh menu items in the Cape Cod and Coq d’Or.
Coq d’Or is known for the seasonal Quiche and this spring is no different. The featured savory baked egg custard with seasonal vegetables in a homemade crust, is served with petite gem lettuce and an heirloom tomato vinaigrette making this fluffy quiche a flavor you’re sure to enjoy.
Also new on the menu is a Mezze Platter which features the freshest flavors of the season with a unique duo of dips. The Fava Bean Hummus incorporates all the jewels of spring with mint, cilantro, green onion, jalapeño, and rice wine vinegar. The Spiced Eggplant Spread is blended with caramelized onions, dark roasted eggplant, and has a tartness that comes from dried mango and pomegranate. Served with vegetable crudite and warm Naan bread.
Cape Cod also has a fresh menu featuring grilled Mahi Mahi topped with a variety of spring vegetables, making this dish not only a tasty choice but a healthy one too. The 8 oz Mahi Mahi is grilled and served with a mix of toasted orzo, including red pepper coulis, haricot vert, roasted red bell peppers and served with capers and chopped kalamata olives.
Vibrant spring colors shine in the new seasonal Mussels. The mussels are from Prince Edward Island’s mussel industry, which is Canada’s top producer and exporter of rope cultured blue mussels. The one pound of mussels are cooked in white wine, leaks, garlic chips and served with a grilled crostini.
Coq d’Or invites whiskey fans to join the new Coq d’Or Whiskey Club this May 2013. Interested individuals can complete the initial complimentary registration anytime online at www.thedrakehotel.com/dine/coqdor. Once enrolled, members will receive a membership card entitling them access to quarterly events and featured quarterly whiskies in Coq d’Or.
“We know Chicago is home to many whiskey drinkers with sophisticated tastes,” explains Kai Wilson, The Drake Hotel beverage manager. “By starting the Coq d’Or Whiskey Club, we hope to provide everyone with a special opportunity to sample some new whiskies and meet people with similar tastes and interests.”
Each quarter, members will receive an update, via email, with information on the quarter’s event, including when it will occur and what the featured whiskey will be. These events, hosted by Coq d’Or, will provide an opportunity for members to taste, learn and ask questions about different types of whiskies. The event program will vary from event to event depending on the featured product.
The quarterly email will also update members on the custom tailored whiskey collection for the quarter. These whiskey collections are only available for purchase by current Whiskey Club members when visiting Coq d’Or. These collections will change quarterly with the seasons in mind and will revolve around a common theme. The first collection features a select grouping of rye whiskies including Old Potrero 18th Century Style Whiskey, Rittenhouse Rye Bottled in Bond and Templeton Rye Small Batch.
Coq d’Or has had long history and a special connection to whiskey from the very beginning. Opening on Dec. 6, 1933, the day after the repeal of Prohibition, high demand and long lines only allowed time for the serving of 40 cent whiskies. In honor of the opening day of Coq d’Or and the 80th anniversary approaching this December, the Coq d’Or Whiskey Club was born.
Coq d’Or Whiskey Club members must be 21 years of age or older. There is no membership fee. Interested whiskey lovers can online at http://www.thedrakehotel.com/dine/coq-dor/.
Instead of giving individual favors to each guest, many couples are choosing alternate ways to thank their guests for coming to their wedding. A donation to a charity of the couple’s choosing has been very popular lately, and is a lovely way to spend the extra cost you would have spent on favors. If you do choose to give favors, think about items that are meaningful to you as a couple, such as huckleberry jam from your family’s huckleberry bushes or coffee beans from Starbucks where she first caught his eye. Anything that reminds your guests of you as a couple will be cherished and taken home, rather than discarded by the end of the night.
Romance, power, beauty and desire converge at the ChicagoStyle Wedding magazine bridal fashion shoot at The Drake.
The Drake Hotel recently hosted ChicagoStyle Weddings for a photo shoot highlighting bridal trend fashion for an upcoming issue of the magazine. The photo shoot was inspired by the romantic pairing of The Drake’s old Hollywood glamour and latest sensual looks in bridal fashion. Several local salons, stylists, and makeup artists will be showcased in the 2013 July issue showcasing the favorite looks.
The eight gowns featured in the ChicagoStyle Weddings July fashion spread vary from a classic ball gowns to form fitting sheath gowns. Specifically, some of the gowns display soft colors, the most recent look coming off the runway with a light ombre, which has become increasingly popular. Ombre is a French term that represents the appearance of tones, with colors graduating from light to dark. It’s a simple concept but with a dramatic, romantic impression, which explains the ombre wedding trend and pairs well with the theme of the ChicagoStyle Wedding shoot.
These looks were completed with current makeup and hairstyles trends to match. One hairstyle featured at the shoot was the incorporation of simplistic braids into the style, which was inspired from the red carpets of this year.
2013 most sought after bridal looks can be found in the upcoming issue of ChicagoStyle Weddings, coming out July 2013.
Easter egg hunts, floral dresses, and smiling faces were all present at The Drake Hotel’s annual Gold Coast brunch. The affair provided friends and family an opportunity to enjoy each other without the worry of cooking and cleaning up. The adjacent children’s room was also a success, where parents could let their sugar filled children play and laugh with the Easter Bunny, a balloon artist and other activities.
“The goal of our Easter Brunch is to provide an event that is relaxing for our guests but also very memorable,” commented Ann O’Riordan, Director of Catering.
If you missed out on the Easter Brunch, you can still make reservations for our Gold Coast Mother’s Day Brunch!