This year, capture the magic of the holiday season at The Drake. With festive pastries, cocktails, menus and carolers there is no shortage of holiday merriment. Executive Chef Franco Diaz and his team of nationally renowned culinary artists will be serving up The Drake's signature dishes - guaranteed to satisfy everyone's taste buds. There are still plenty of festive options to create wonderful winter memories. We invite you to create traditions of your own this December when you partake in REAL CHICAGO festivities at The Drake Hotel.
Holiday Afternoon Tea
November 29 - January 5, 11am - 5pm
Adults $40, Children $20
New Year's Eve Celebration
December 31, 9:30pm
Black Tie New Year's Eve
Charles Dickens Brunch
Dec 14,15, 21 and 22, 12 - 2pm
Adults $75, Children $32, under 5 complimentary
Christmas Eve Buffet
December 24, 12 - 7pm
Carolers and a visit from Santa
Adults $102, Children $50
Christmas Day Dinner
December 25, 12 - 7pm
Plated dinner, carolers and a visit from Santa
Adults $102, Children $50
New Year's Brunch
January 1, 11:30am - 3pm
Live jazz entertainment
Adults $80, Children $39
Christmas Eve Dinner
December 24, Seating at 4:30, 6:30, and 8:30pm
Adults $96, Children $45
New Year's Eve
December 31, 9:30pm - 1am
New Year's Eve
Prix fixe menu and bottle of champagne
80th Anniversary Celebration
December 6, 11am - 2am
Featuring live entertainment, trivia and $.80 whiskey shots
Every year The Drake Hotel chefs team up to create a confectionery masterpiece for the holidays. In the past they've created villages, beaches, castles, and cities. This year the theme takes us back almost a century to 1920's Chicago. The 1920's "Greetings from Chicago" theme, unveiled last month, features Chicago's iconic buildings and symbols: the Wrigley sign, the Art Institute Lion, Frank Lloyd Wright's home, and, naturally, The Drake. However, there are three sweet pieces of real estate open for the winners of Pastry Chicago's 8th Annual Gingerbread Competition. Over fifty professional and amateur chefs throughout the Chicagoland area have submitted their iced ideas. Sunday, December 8th, all of the delectable designs will be on display for the public from 2PM- 4PM in the Gold Coast Ballroom. For such an occasion, light food and beverages will be provided. The best gingerbread architecture will be exhibited in the lobby through the holidays.
Celebrate the commencement of 2014 in The Drake Hotel with Chicago Scene, AKIRA Chicago, Dance Floor Junkies, and DJ Sye Young. There is no better place to celebrate the New Year. Red Eye Chicago voted The Drake's party the #1 New Year's Party in Chicago. Voted one of "The Top 10 New Year's Party in the USA" by AOL City Guide, The Drake and Chicago Scene team up to provide the most memorable celebratory experience. Ring in the New Year in three ballrooms with 45 bars and bartenders, a buffet, circulated hors d'Oervres, and, of course, champagne. For more information: http://chicago-scene.com/new-years-eve-chicago.htm
Coq d'Or has an extensive history and a special connection to the "water of life": whiskey. Opening on December 6, 1933 the day after the repeal of Prohibition, the high demand and long lines for drinks only allowed time to serve 40 cent whiskies. In honor of Coq d'Or's 80th Anniversary, join us December 6th for our liquor license celebration featuring trivia from 5:30 - 6pm, live entertainment and shots of whiskey prices at 80 cents -- a penny for each year we've been serving Chicago.
The Drake Hotel is pleased to announce the launch of The Drake Hotel’s newly branded website: thedrakehotel.com. The new sophisticated site offers a contemporary look and a streamlined user experience. With improved navigation and functionality, the website provides quick and easy access to essential information. The enhanced experience features all major aspects of The Drake Hotel: meetings, weddings, dining and accommodations. Event planners can explore, examine and email requests with enhanced resources. Visitors can stay informed with the latest hotel happenings and announcements in the press section. Menus can be surveyed, galleries can be perused and arrangements can be made all with the click of a button. The improved site also provides a brief history of The Drake Hotel as well as an overview of the Gold Coast.
Furthermore, users can share information that interests them with others on social media outlets. The exacting efforts to which The Drake Hotel and Killswitch Collective have developed this website are evident from the first click. The REAL CHICAGO experience is showcased through the impactful design and rich history creating a story that complements the content with photos, leaving users informed and connected. "From business travelers to corporate groups to couples planning their weddings, The Drake Hotel has provided countless experiences to remember, and we think it’s time that the website does the same,” comments Meredith Reshoft, creative director and principal of Killswitch. “Anyone who walks into The Drake will find themselves ensconced in old Chicago style, from the architecture and décor to the gorgeous hallways, warm and rich with history. We were able to take the vision of The Drake Hotel Team and create a unique, highly captivating website that showcases The Drake Hotel as a historic icon, while bringing it in to the modern day.”The Drake Hotel, a national historic place and Chicago original, has become synonymous with luxury – thedrakehotel.com personifies that luxury to a tee. The website is nearing the relaunch date, so be ready to click refresh.
Media can access additional information about The Drake Hotel at news.hilton.com/drake.
The Drake welcomes its newest addition, Executive Chef Franco Diaz. Born and raised in Bensenville, Ill. Diaz is excited to bring his worldly talent back to where his lifelong passion for cooking began –Chicago.
Diaz’s passion for food and the culinary arts was ignited at a young age. This passion stayed with him when he began his culinary studies at Kendall College, earning his degree in Culinary Management. Throughout the years, he was able to hone his skills and depth of knowledge. He most recently was involved in the launching of two St. Regis luxury properties in Princeville, Hawaii and Bal Harbour, Fla. Under his guidance, the St. Regis Resort Bal Harbour was named a AAA five diamond hotel three months after opening. Before his time with St. Regis, Diaz was the banquet chef at the Peninsula Hotel in Chicago. It was there where he was selected to explore and perfect his craft participating in an exchange chef program at the Michelin rated Victoria Young Frau Hotel in Switzerland.
Moving back to the state where his culinary roots were planted, Diaz is focused on bringing in the best quality of ingredients from around world to incorporate in the development of new menus. “To be welcomed into such a well-known establishment within the industry and community is an honor,” Diaz stated. With his seasoned talent and extensive experience in the culinary world, Chef Diaz is committed to delivering great food and excellent service for guests.
Introducing a Gluten-Free Menu in the Palm Court:
The Drake Hotel’s Palm Court is delighted to introduce a new gluten-free alternative to the traditional afternoon tea menu. The menu, including gluten-free sandwiches, pastries, and scones will be effective May 31, 2013. Today, an increased amount of people have special dietary needs and food allergies, yet very few options cater to their needs.
“We are pleased to be expanding our menu offerings to fit the health needs of all clientele,” says Food and Beverage Director Eric Benamara. “We wanted to ensure that the Drake offered them somewhere they could still indulge in the luxury of Afternoon Tea.”
Traditional Afternoon Tea is served daily, gluten-free menu options are available upon request.
Revisit the Palm Court for Special Summer Price!
This summer is the perfect time to take a break from the hustle and bustle and revisit the Palm Court for afternoon tea. Starting in June, an exclusive customary tea will be offered in the serene Palm Court atmosphere, just mention the Summertime Tea code to your server and receive a special summer price. For an extra touch of luxury, enjoy a glass of champagne with afternoon tea and make your experience every inch the elegant and refined occasion it should be.
Make your afternoon tea reservation, visit OpenTable or contract Shaun Rajah at 312.932.4619 or Shaun.Rajah@hilton.com
This summer, education and vacation will go hand-in-hand for families that embark on a Real Chicago adventure at The Drake Hotel. Whether raising an aspiring professional athlete or a budding historian-to-be, parents can extend learning opportunities and fun adventures for their curious children by visiting www.thedrakehotel.com and booking their stay.
Starting June 17, the historic Cape Cod and the Shedd Aquarium will partner to offer families a one-of-a-kind experience exploring the underwater grace and wonders at the Shedd Aquarium with the exclusive hands-on Stingray Touch exhibit and a unique family style meal designed specifically to complement this experience in the Cape Cod restaurant at The Drake Hotel.
The menu, created by Chef Gee Cuyugan, features sustainable seafood items that continue the interactive learning experience from the Shedd exhibit with the introduction of an array of seafood dishes. The menu is served family style, encouraging families to enjoy each other’s company all while exploring these new foods with one another.
“As a father I understand the importance of opening your children up to new experiences,” said Eric Benamara food and beverage director at The Drake. “We feel this partnership will provide families with a unique opportunity, one that encompasses the learning about new species and exploring new cuisines.”
The package includes a 15 minute tour of the exhibit at the Shedd that includes access to the Stingray Touch Exhibit located in a new 20,000-gallon pool, under a tented structure on the aquarium’s south terrace. Here visitors will experience first-hand how a 3 ft long diamond-shaped ray feels as it glides under water, and the movement of approximately 40 cownose rays (Rhinoptera bonasus) and yellow rays (Urobatis jamaicensis).
To make reservations contact the Cape Cod Manager, Ted Daskalopoulos at 312.932.4347
Other Recommendations for hands-on experiences this Summer include:
We invite you and your special girl in for an experience filled with pampering, bonding and memories with our American Girl Package. The special experience starts on Michigan Avenue exploring all that the American Girl Store has to offer. At night, you and your special girl will return to our deluxe accommodations where fresh baked cookies and milk will be waiting at turn down service with a special bed waiting not just for you, but also a special sized doll bed for your American Girl!
Create family fun with your little ones when you explore the endless possibilities of our Explore with LEGOs Package. Your family is sure to build lasting memories with this package, which includes our deluxe accommodations, a personalized welcome letter, fresh baked cookies and milk at turn down service, breakfast in Drake Bros', a voucher for a Roy Rodgers in any of our outlets, complimentary internet and a $50 Gift Card to Lego Store.
If the weather outside is frightful, inside it’s delightful at The Drake Hotel’s Palm Court. Here kids won’t just play tea, but actually get to have the real deal! Starting July, every Thursdays at 2:30 p.m. is story time, and present children will be invited to gather around the story wyvern to learn about The Adventures of Drake Bear.
Drake Bear is the special bear that if shown in outlets, special rewards are given. Bring your bear to Cape Cod and receive a scoop of ice cream or bring your bear to Palm Court and receive a Shirley Temple or Roy Rogers just for bring your Drake Bear along!
If the kids are feeling a bit more adventurous, it might be time for The Drake scavenger hunt! Seeing all the parts of the hotel and learning a bit of history along the way is a fun way to spend some time!
Looking for some warm sunshine? Head on over to one of the city’s finest beaches to catch some rays or play in the sand. In fact, The Drake Hotel is the only beachfront hotel in the city!
Will you have a large amount of children attending your wedding or event? You might consider setting up a kids’ room. Once the party gets started in the main room, invite your younger guests to their own room. You can set up TVs with movies or a gaming system, have crafts or coloring available, and set out some board games and toys. If you really want to go all out, consider having a sundae buffet just for them! Hiring a professional babysitter to watch the kids and supervise their activities will ensure a fun night for all. Not only will the parents appreciate you welcoming their children (while giving them a night "off"), the kids will love getting to play with cousins and friends they may not get to see very often. And they don't have to hang out with the grownups!
Have you met The Drake Hotel's Drake Bear? Drake Bear has been around for many years, but over the last few years he has been hibernating. This summer he will be back and out in the city! Drake Bear will be making appearances throughout the hotel and even some outside the hotel, so keep your eyes peeled or check out his adventures on Facebook and Instagram. To learn about his story and how he came to the hotel, join us on Thursdays in Palm Court for afternoon tea story time. Every Thursday, June 15 through August 14 at 2:30 p.m., children will be invited to listen to the special Drake Bear story.
To make your afternoon tea reservation, visit OpenTable or contact Shaun Rajah at 312 932 4619/ firstname.lastname@example.org.
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!
Create family fun at The Drake while exploring the Magnificent Mile Lego store. Imagine the endless possibilities with our Lego family fun package which features our deluxe accommodations, a personalized welcome letter, fresh baked cookies and milk at turn down service, a voucher for a special Roy Rodgers beverage in any of our restaurants, breakfast in Drake Bros' and a $50 gift card to the Lego store. Book now and create your family fun this summer at The Drake while exploring the Lego store and all of the Magnificent Mile!
With spring upon us and summer right around the corner, wedding season is officially in full swing. And what will be inspiring weddings all season? The Great Gatsby! With a new movie inspired by the novel by F. Scott Fitzgerald coming out, along with our continued nostalgia for the glitz and glamour of the 1920s, this season will be filled with images, customs, and décor from this vibrant time period. Here are a few ideas:
The Champagne Coupe: Whether you fill it with champagne or your signature cocktail (made with gin of course), this retro glassware is the perfect choice for a Gatsby inspired event.
Jazz: No 1920s party would have been complete without this classic American art form. Have a jazz trio perform during cocktails and then add a full band to get the dancing started later in the evening.
Period Inspired Hors d’Oevres: Nothing made Gatsby’s parties more glitzy than a spread of lavish passed hors d’eouvres. Take your culinary inspiration from era favorites or you choose a more modern take, either way make sure your hors d’eouvres are passed on silver trays with white glove butler service.
Remember, desserts don’t always have to be sweet. As spring approaches, take advantage of fresh herbs and vegetables to add a savory element to your dessert selection. Some ideas include adding a sprig of basil to the top of raspberry cheesecake, making pudding out of white asparagus, or serving avocado ice cream. You may think your guests will scoff, but many enjoy trying something that is new and fresh. Mixing sweet and savory is a great way to create a memorable and beautiful dessert selection!
The “Make-Your-Own” station is great for all kinds of occasions. They provide not only a fun culinary experience, but they also create conversation and excitement among guests. From the “First-Day-of-a-Conference-Ice-Breaking-Reception” to the “I’ve-Known-These-People-All-My-Life Rehearsal Dinner,” creating a “Make-Your-Own” station is sure to delight.
Ideas to Try:
Remember to keep in mind the dress code when planning these stations as they often tend to be messy.
Pizza Station: This station is ideal for a smaller group as it will require oven time. Venture into more daring ingredients like lamb meatballs or cilantro pesto.
Nacho Station: Try having both low-end ingredients and high-end ingredients such as nacho cheese sauce mixed with ground bison. This can also work with French Fries or Tater Tots.
Grilled Cheese Station: Mix and match with different cheeses, breads, and vegetarian and non-vegetarian fillers and condiments.
Celebrate Family and Traditions this Mother’s Day at The Drake
The Drake Hotel presents a spectacular day for your mother on May 12, 2013 with our annual brunch. The traditional brunch offers three seatings at 9:45 a.m. to 2 p.m. The whole family, especially your mother, will beam with joy at the elegant spread of sumptuous offerings.
"As a mother I realize how precious time with my children is,” explains Ann O'Riordan, Director of Catering at The Drake Hotel. “Being in a setting like The Drake, mothers are able to spend this quality time with their children of any age, be it in the special children’s room full of games or relaxing and conversing over brunch.”
On the brunch menu is a dazzling array of lavish culinary offerings including a multitude of hot and cold entrées. Among the selections are carving stations, a domestic caviar bar, and breakfast favorites such as made-to-order omelets and French toast. Sophisticated dessert displays showcase seasonally inspired cakes, pies, pastries and sweets.
While dining, guests will enjoy live music provided by the Eric Schneider Jazz Trio. The adjacent Drake Room will be transformed into a children's room to include entertainment such as face painting, a caricature artist, cookie decorating to name a few.
Reservations can be made by calling 312 787 2200 or online at OpenTable.com. Costs are $120 per person, $50 for children ages 6-12, and free for children under 6 (all prices are exclusive of taxes and gratuity). In addition, valet parking will be offered for $13 to brunch guests for up to three hours.
Also on May 12, 2013, from 11 a.m. to 5 p.m., a special Mother’s Day afternoon tea will be offered in Palm Court. The afternoon tea, $38 for adults and $20 for children under 12, will include a live harpist, a beauty bar courtesy of Mario Tricoci, a fashion show in addition to the famous tea service. What better way to celebrate your mother than at the historic Drake Hotel?
For those who wish to gift their mothers with the extraordinary tea or dining experience any time of the year, gift cards are also available.
Media can access additional information about The Drake Hotel at news.hilton.com/drake.
After a landmark 2012 season, the Jazz Institute of Chicago and The Drake Hotel are continuing their partnership to present NextGenJazz, a six-concert jazz series at The Drake Hotel. Beginning April 2013, on the first three Thursdays of April, May, June, July, September and October, from 7 p.m. to 11 p.m., some of Chicago's best new jazz artists lead trios in the elegant and classic Palm Court. Free and open to the public, the 2013 series kicks off with Makaya McCraven on April 4, 11 and 18.
Unlike the early days of jazz, places where young musicians can perform in residence are few and far between. The NextGenJazz partnership with The Drake provides a great opportunity for the Jazz Institute to connect new audiences to emerging artists and a unique venue for Chicago’s talented young performers to hone their craft. "We are looking forward to continuing our partnership with The Drake Hotel and are excited to invite new audiences to discover Chicago’s emerging jazz artists at the Palm Court. The Drake provides a unique backdrop, where elegance blends with innovation," says Lauren Deutsch, Jazz Institute of Chicago executive director.
The series reflects the Jazz Institute’s commitment to supporting new artists who represent the next evolution of the art form, and enables The Drake to engage with the community as well as provide guests new, interesting entertainment. "The Drake is, and has been for decades, an integral part of the Chicago community,” says Stefan Gruvberger, hotel manager at The Drake Hotel. “We look forward to continuing our involvement with the city through partnerships with organizations like the Jazz Institute of Chicago and are excited to offer our guests entertainment that is truly Chicago.”
For reservations, please contact Shaun Rajah at firstname.lastname@example.org or call 312-932-4619.
A complete 2013 schedule follows. Schedules and artists are subject to change. For the most recent information, visit www.jazzinchicago.org or www.drakechicago.com.
NextGen Jazz 2013 – Season Schedule
April 4, 11, 18 - Makaya McCraven Trio
Drummer and producer, Makaya McCraven has quickly established himself as one of the city’s first-call sidemen, thanks to his innate musicality and ceaseless invention. A young veteran who has spent years developing his artistry, working with jazz legends and hip-hop pioneers, McCraven now ushers in a new era of jazz with his peers, bringing fresh sound to venerated traditions.
May 2, 9, 16 - 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.
June 6, 13, 20 - Junius Paul Trio
An established electric and acoustic bassist, Junius Paul combines a variety of genres including jazz, hip-hop, house music, funk, classical and gospel. A multifaceted local, national and international performer, Paul is always in high demand, sharing the stage with Wynton Marsalis, Curtis Fuller, Donald Byrd, Fred Anderson, Nona Hendryx and Chico DeBarge. He has performed at festivals in England, France, Austria, Ghana, Italy, and Brazil.
July 4, 11, 18 - Christopher McBride Trio
Raised in a household filled with the sounds of gospel, jazz, hip-hop, reggae, soca, dancehall, world, and R&B, saxophonist Christopher McBride has shared his musical gift with audiences across the globe. McBride has performed in Ireland, England, Scotland, China, Italy, Switzerland, and Spain sharing the stage with musical greats including Billy Preston, Antonio Hart, John Clayton, Jimmy Heath, Bobby Broom, Percy Gray, Roy Hargrove, Talib Kweli, 88 Keys and Milton Mustafa.
September 5, 12, 19 - Katie Ernst Trio
An accomplished musician and vocalist, bassist Katie Ernst has impressed audiences nationwide with her multifaceted performances. Ernst has performed at the Chicago Jazz Festival, the Rochester International Jazz Festival, the Chicago Cultural Center, the Naperville Jazz Festival, and numerous jazz clubs throughout the East Coast and the Midwest. In 2007, she received a coveted Downbeat Award for her singing and was featured in Downbeat Magazine's June issue.
October 3, 10, 17- Rajiv Halim Trio
Up and coming saxophonist, composer, bandleader and educator Rajiv Halim, took a non-traditional path toward his musical passion. Studying music at Gallery 37 and winning multiple competitions, he initially began his secondary education as a chemical engineering student. After careful consideration, he revisited and embraced his musical curiosity, expanding his formal education in jazz studies. Halim has performed with Von Freeman, Orbert Davis, Ari Brown, Nicole Mitchell, Maggie Brown, Ernie Adams, Stewart Miller, as well as leading his own groups.
About the Jazz Institute of Chicago
Founded in 1969, the Jazz Institute of Chicago presents and preserves jazz by nurturing new talent, sustaining active artists, providing educational opportunities, encouraging the creation of new work and making jazz available for all. For more information, visit www.jazzinchicago.org.
When it comes to planning a cocktail party, we often are asked by our guests to advise on what hors d’oeuvres should be served during the cocktail party. Every type of party has different requirements, and therefore a different approach to a menu. Here are some basic tips to help making this decision a little less stressful:
Is your event a social event or a corporate event?
Basically, who are the attendees and what will they be wearing? When planning a formal event like a wedding, a gala, or a holiday party it is very important to choose hors d’oeuvres that will be easy to eat in one or two bites. Also, hors d’oeuvres served at a formal event should never be greasy or flaky.
In contrast, if you are planning a less formal event -such as a corporate networking- there is more leeway for hors d’oeuvres that are less elegant. For instance, a mini pizza or a mini quesadilla can be a nice, hearty, three-bite choice for a less formal event. One thing to remember though, no matter how informal, you never want your attendees getting caught with a mouthful of food in front of the boss. Therefore, plan more seating and tables to accommodate for these types of items.
What time of the year is it and what vegetables and fruits are in season?
As with all menus, the season is a factor. In the dead of winter, tomatoes and basil on a crostini, while lovely, isn’t the best choice. You may love butternut squash all year round, but avoid it during the spring and summer. Seasonality is something your catering manager would be happy to advise you on.
What factor should be considered?
While hot hors d’oeuvres vs. cold hors d’oeuvres are a factor, it is a good idea to make decisions based more on variety in texture, richness and flavor. Favorites such as a mini beef wellington or melted brie in a puff pastry are both lovely, but would not recommend serving both due to similarities in texture and richness. Considering hors d’oeuvres with more contrast, such as watermelon with goat cheese and balsamic served along with baby lamb chops, provides guests with more variety.
A Final Thought:
Formal or informal, winter or spring, everyone, EVERYONE loves Pigs in a Blanket. It defies all laws of menu planning and has attained a special status in the world of hors d’oeuvres. So, unless your guests are 100% vegan, don’t feel bad about serving them.
A wedding item we are seeing less and less of these days is the guest book. Many couples feel the traditional guest book will be set out on the day of the wedding and then unfortunately end up on a shelf for years to come. Why not think outside the “book” and try some of these fun and inventive ideas for a register of your guests that will surely be enjoyed for years to come:
All of these ideas can be used for inspiration and modified for the couple's tastes and personalities. What’s important is that youregister your guests in a way that will be meaningful to you as a couple and helps you to remember their presence at your wedding in the future. The only thing required? DON’T FORGET A PEN!
- A framed poster of a tree; each guest signs a leaf – Any framed picture that somehow commemorates your wedding and is meaningful has a much better chance of making it up on a wall and therefore admired through the years.
- The continuing popularity of photo booths is the perfect way to commemorate your wedding. Ask the photo booth attendant to make two copies of every picture your guests take - one for the guest to take home and one for you. Imagine going through those pictures 25 years from now!
- 11 bottles of wine you love and label them 1, 5, 10, 15, etc. and ask your guests to sign the bottles of wine. Then, for each corresponding anniversary, you can open that year’s bottle of wine and remember the guests that help make your wedding day special. Ask a wine specialist to help you choose wine that will age appropriately. And don’t forget to save that special bottle of Champagne for your 50th!
It’s almost that time when hundreds of millions of movie lovers tune in to watch the glamorous Oscars ceremony and learn who will receive the highest honors in filmmaking. The Oscars reward the previous year’s greatest cinema achievements as determined by some of the world’s most accomplished motion picture artists and professionals.
Awards are presented for outstanding individual or collective efforts in up to 25 categories. In celebration of the crown jewel award of the evening, the Best Picture category, Coq d’Or has created three special cocktails inspired by some of the nominees. These special cocktails will be offered in Coq d’Or the weekend of the Oscars, Friday, February 22 through Sunday, February 24, 2013 only.
The following are the “translations” between the drink specials and the movies themselves:
Zero Dark Worthy: Vodka, Cherry Brandy, Dark Crème de Cacao. This cocktail references the film “Zero Dark Thirty.” The title refers to the time of day, zero dark thirty which is 12:30 a.m. in military-speak, when the a key operation in Pakistan occurred in the film. As homage, a dark colored, “heavier” martini has been created.
Silver Tequila Playbook: Sauza Hornitos Silver tequila, Licor 43 and grapefruit juice. “Silver Linings Playbook,” a film depicting a bi-polar man trying to put his life back together after release from a mental hospital, is highlighted with this drink. The film culminates in a quirky dance competition football bet that can only be seen to be believed. A cocktail with a little racy (tequila) and spicy (Licor 43) was created to complement the themes of the film.
Beasts of the Southern Drink: Jim Beam Devil’s Cut, Wilderberry Liqueur, splash of soda. This drink brings light to the film “Beasts of the Southern Wild” where a community of people barely subsisting in Louisiana with little infrastructure have a solid sense of community and joy. This cocktail reflects the film by showcasing a strong backbone (Jim Beam Devil’s Cut) balanced by the sweetness (Wilderberry Liqueur) of the characters connections to each other.
Senior Sous Chef Christina Schubert has the best way to sweeten up your valentine's day.
Chocolate has been around for a long time. The first documented appearance was in 1100 BC. Originating in Mexico, Central America and northern South America, now most of the chocolate eaten worldwide is grown in western Africa. Chocolate first expanded to western culture in the 1500s with the Spanish Conquistadors, but the first Swiss chocolate factory didn't show up until 1819. And milk chocolate didn't appear until 1875.
Chocolate has been thought of as an aphrodisiac since the Aztecs and the Mayas. Chocolate contains chemical compounds that enhance mood and promote higher serotonin levels in the brain. Serotonin is the hormone that is associated with falling in love. There have been studies that show that melting chocolate on your tongue can cause a similar reaction as passionately kissing, making it a perfect food to express your love.
Although September 13 is International Chocolate Day, February 14th has given it a real run for its money. And here is a chocolate recipe to tempt your own sweetie this Valentine's Day.
In a heavy bottom small sauce pan, bring the cream and the corn syrup to a boil. Remove from the heat and stir in the chocolate until smooth and glossy. Pour into a warm ceramic bowl and dip to your heart’s content.
- ½ cup heavy cream
- ½ cup dark corn syrup, although you can substitute honey
- 9 ounces of good dark chocolate, chopped into small chunks (the higher the percentage on the package, the more intense the flavor)
- Fresh strawberries or your favorite fruit