PILOT LIGHT EXPERIMENTS WITH SCIENCE FOR FOURTH ANNUAL FEED YOUR MIND BENEFIT TO BE HELD ON FRIDAY, OCTOBER 7TH

 PILOT LIGHT EXPERIMENTS WITH SCIENCE FOR FOURTH ANNUAL

FEED YOUR MIND BENEFIT TO BE HELD ON FRIDAY, OCTOBER 7TH 

 

Special Guest Chef Tom Colicchio To Headline Chef-Driven and Science-Inspired Fundraiser, 

With Featured Tastings From Pilot Light Founders Jason Hammel, Paul Kahan, Matthias Merges, 

And Justin Large, As Well As Extravagant Auction Packages From Award Winning Chefs

 

CHICAGO (August 2016) – Pilot Light, a not-for-profit started by award-winning Chicago chefs 

(Jason Hammel, Paul Kahan, Matthias Merges, and Justin Large), will host its fourth annual fundraiser to be held on Friday, October 7th at Morgan Manufacturing (401 North Morgan Street). The evening will begin at 6pm with a VIP Early Entry, and the main event will take place from 7pm-10pm, with an after party hosted by Pilot Light’s Young Professional Board to follow with exclusive access to award-winning Milwaukee chef Justin Carlile’s Red Light Ramen food truck.

James Beard Award-Winning Chef and Top Chef host Tom Colicchio will host Feed Your Mind 2016, with help from emcees Ji Suk Yi of Windy City Live and Mark Bazer of The Interview Show. This year, more than 20 plus notable chefs will donate their evening to serve signature tastings from some of the best restaurants in Chicago. The event will embrace a science-themed evening that will include a live and silent auction in representation of a science fair. Auction items will include a plethora of culinary inspired items, including a special luxury item to be announced, from Cleveland’s award winning chef Jonathan Sawyers

The evening will feature more than 20 unique tasting stations with items and experiences curated by each participating chef. All proceeds from the event directly support Pilot Light’s mission to empower Chicago school children to establish healthy relationships with food. 

Feed Your Mind 2015 raised more than $180,000 to support Pilot Light’s goal of empowering children to develop a healthy relationship with food through a standards-aligned classroom curriculum that weaves food education into school subjects, such as math, science, social studies, and English. All proceeds from the 2016 event will benefit Pilot Light, a 501©(3) organization, and Chicago school children. 

Pilot Light Founding Board Members and Participating Chefs

  • Paul Kahan, Avec, Blackbird, Dove’s, Publican, PQM, Nico Osteria, Violet Hour
  • Matthias Merges, A10 Hyde Park, Billy Sunday, Yusho (Logan Square, Hyde Park, Las Vegas)
  • Jason Hammel, Lula Café
  • Justin Large, Vander Mill Cider
  • Justin Carlile, Red Light Ramen 

Feed Your Mind 2016 will offer the following ticket levels, which are currently available for purchase at http://pilotlightchefs.org/fymtickets/

  • VIP - $275 (Limited Availability) - Entry at 6pm
    • VIPs enjoy early access to the event for an exclusive experience with the chefs and admission to the after party at 10:00pm.  VIP ticket holders will be provided with early access to the event at 6:00pm, access to the chef curated Gifting Suite, VIP line at the Bar and invitation to a private cocktail party with the chefs on September 27th at 6:00pm. 
  • General Admission - $125 – Entry at 7pm
  • After Party - $75 – Entry at 10pm
    • Hosted by Pilot Light's Young Professionals Board, the After Party will be held at Morgan Manufacturing. The evening will conclude with a special appearance by Justin Carlile and Red Light Ramen’s food truck

For more information about Pilot Light and the fourth annual Feed Your Mind event, please visit www.pilotlightchefs.org

PILOT LIGHT

Pilot Light is a not-for-profit organization that aims to empower children with the knowledge, attitudes, and skills they need to have a healthy relationship with food. Designed to inspire students to make healthier food choices, classroom lessons weave food and nutrition education into everyday subjects like English, math, social studies and science. From interactive food demonstrations to video and suggested readings to lectures, chefs and educators work together to develop lessons that align to the Common Core State Standards and Pilot Light’s standards for nutrition education. In the 2015-2016 school year, Pilot Light will reach over 1200 students attending school in underserved Chicago communities. For more information about Pilot Light, please contact Pilot Light Executive Director, Alexandra DeSorbo-Quinn at alex@pilotlightchefs.org, or 518-339-2296, or log on to www.pilotlightchefs.org.

FOR MEDIA INQUIRIES, PLEASE CONTACT KARRIE LEUNG AT

847-790-6606/MARCI@KARRIELEUNGPR.COM

 312-636-3103/KARRIE@KARRIELEUNGPR.COM

###

CHEF-DRIVEN FUNDRAISER TO FEATURE SIGNATURE TASTINGS FROM PILOT LIGHT FOUNDERS PAUL KAHAN, MATTHIAS MERGES, JASON HAMMEL, AND MORE

CHICAGO (August 2015) - Pilot Light, a not-for-profit started by award-winning Chicago chefs, will host their third annual fundraiser on Friday, October 9th at Morgan Manufacturing (401 North Morgan Street). The evening will begin at 6pm with a VIP Early Entry, and the main event will take place from 7pm-10pm, with an after party hosted by Pilot Light's Young Professional Board to follow. 

President and CEO of Wholesome Wave, and 2015 James Beard Humanitarian Of The YearMichel Nischan will host Feed Your Mind 2015, with help from emcees Ji Suk Yi of Windy City Live and Mark Bazer of The Interview Show. This year, more than 30 chefs and mixologists will donate their evening to serve signature tastings from some of the best restaurants in Chicago. The event will also include a live and silent auction featuring unique chef-curated items and experiences. 

Feed Your Mind 2014 raised more than $150,000 to support Pilot Light's goal of empowering children to develop a healthy relationship with food through a standards-aligned classroom curriculum that weaves food education into school subjects, such as math, science, social studies, and English. All proceeds from the 2015 event will benefit Pilot Light, a 501 © (3) organization, and Chicago School children

Pilot Light Board Member and Founders

  • Paul Kahan, Avec, Blackbird, Publican, Big Star, PQM
  • Matthias Merges, Yusho Chicago, Yusho Vegas, Billy Sunday
  • Jason Hammel, Lula Café, Nightwood
  • Justin Large, Director of Culinary Operations, One Off Hospitality
  • Ryan Poli, formerly of Mercadito

Participating Chefs

  • Curtis Duffy, Grace
  • Chris Pandel, Balena
  • Giuseppe Tentori, GT Fish & Oyster
  • Lee Wolen, Boka
  • Hisanobu Osaka, Japonais by Morimoto
  • John Hogan, River Roast
  • Erick Williams, MK
  • Thomas Lents, Sixteen
  • ...and many more!

Feed Your Mind 2015 will offer the following ticket levels, which are currently available for purchase at http://pilotlightchefs.org/fymtickets.

  • Tastemaker - $325 (Limited Availability) - Entry at 6pm
    • Tastemakers enjoy early access to the event for an exclusive VIP experience with the chefs and admission to the "Feed Your Soul" after party at 10:00pm. Tastemaker ticket holders will be provided with a chef-curated gift bag at the end of the night, photo opportunities with the chefs, exclusive auction items, and the opportunity to sample the chefs' dishes before the event kicks off at 7:00pm.
  • General Admission - $125 - Entry at 7pm
  • "Feed Your Soul" After Party - $75 Entry at 10pm
    • Hosted by Pilot Light's Young Professionals Board, "Feed Your Soul" will be held on the upper level of Morgan Manufacturing. Details on guest mixologists, snacks, and desserts to come
  • 30 & Under Discount - $150 - entry at 7pm
    • 7pm event entry and admission to the after party.

For more information about Pilot Light and the third annual Feed Your Mind event, please visit www.pilotlightchefs.org.

CH DISTILLERY CONTINUES ITS MONTHLY GUEST BARTENDER SERIES WITH EDEN LAURIN OF THE VIOLET HOUR ON TUESDAY, AUGUST 11TH

CHICAGO (July 2015) - CH Distillery & Cocktail Bar (564 West Randolph Street) will continue its monthly guest bartender series on Tuesday, August 11th with Eden Laurin of Wicker Park's popular craft cocktail spot, The Violet Hour (1520 North Damen)Laurin will be behind the bar for one night from 8pm-midnight, serving up cocktails of her own creation, one using CH spirits and one wildcard with unlimited ingredients of her choosing. Katy Carolina Collins of Stupid F***ing Bird and her ukelele will provide tunes for the evening. 

Updated guest bartender series lineup can be found below.

  • September: Andrew Embry / Brown Trout
  • October: Mea Leech / Pump Room

CH Distillery's guest bartender series runs the second Tuesday of every month from 8pm-midnight. For more information, please visit www. chdistillery.com, or call (312) 707-8780.

CH DISTILLERY TO CELEBRATE 2ND ANNIVERSARY BY BRINGING BACK THE INFAMOUS OXYCONTIN COCKTAIL FOR ONE NIGHT ONLY ON TUESDAY, AUGUST 25TH

CHICAGO (July 2015) - On Tuesday, August 25th from 5pm-11pm, CH Distillery & Cocktail Bar (564 W. Randolph) will celebrate two years of local distillation, cocktail creations, and inventive food. This year's celebration will include the second re-issue of CH's original signature cocktail, the Oxycontin, caviar, games in the distillery and tunes by DJ Bart Lazar.

The Oxycontin was a cocktail on CH's opening day menu that became so popular the makers of the prescription painkiller sent the West Loop distillery a cease and desist letter. CH complied rechristening the drink Cease and Desist, which still consists of CH London Dry Gin steeped in Lapsang Suchong tea with fresh house made ginger syrup, honey, and lemon. 

CH will commemorate their second anniversary, which celebrates many milestones, including being the first distillery with a cocktail bar in Chicago, producing the city's first local amaro, and receiving several industry awards, by bringing back the name for one night only. CH will playfully serve cease and desist letters to anyone who orders the cocktail-of-honor that evening, which will be available by the glass for $11 and in a pitcher for $45. Because there's no better way to celebrate an anniversary than with great booze and caviar, a 1 oz. serving of caviar with accoutrement (blinis, crème fraîche, shallots, capers) will be available for $33 and for $38 with a shot of CH Vodka.

For more information please visit www.chdistillery.com or call (312) 707-8780.

 

MAPLE & ASH EXECUTIVE CHEF DAVID OCHS TO SERVE A THROWBACK TO CLASSIC 80'S CRUISE SHIP SURF & TURF FARE

CHICAGO (July 2015) - Maple & Ash (8 West Maple Street), the highly anticipated steakhouse slated to open late summer in the Gold Coast, is teaming up with Sportsman's Club (948 N. Western Avenue) to give the city's West Side a taste of what's to come. Executive chef David Ochs and beverage director Cristiana DeLucca will join Sportsman's for a nautical-themed backyard BBQ on Monday, July 27th, as a special addition to their usual Sunday BBQ series. 

This Maple & Ash "Bonus Weeknight" BBQ will take place on Sportsman's patio from 6pm-9pm and will feature a throwback to the classic cruise fare of surf & turf and potatoes with a martini. Each $20 cash-only ticket, which can only be purchased on-site, will provide guests with a plat of chef Ochs' riff on surf & turf (Beef Tenderloin, Crab Legs, Twice Baked Potato, Sauce Americane), an Allagash Brewing Company beer and a classic Maple & Ash martini by DeLucca.

THE DAWSON EXECUTIVE CHEF SHAUN KING TO FEATURE GERMAN CLASSICS IN CELEBRATION OF OKTOBERFEST

CHICAGO (July 2015) - Oktoberfest, the annual festival that originated in Munich, Germany, has extended beyond its native roots. These days, it's an opportunity to celebrate the start of autumn worldwide, while enjoying great beer and delicious food. The Dawson (730 West Grand Avenue), never one to turn down the opportunity to drink and celebrate, will host an Oktoberfest Kick-Off event on Saturday, September 19th from 2pm-8pm. Guests can enjoy live music on the The Dawson's spacious patio while partaking in a wide variety of German beer and a $20 bottomless Bavarian spread of German classics by executive chef Shaun King. 

For those who are unable to attend The Dawson's Oktoberfest Kick-Off, a $25 plate of German fare will be available for dinner Saturday, September 19th through Sunday, October 4th. The meat-centric plate will include traditional German favorites with The Dawson's unique flair. 

CH DISTILLERY & THE DOGMA GROUP ANNOUNCE COLLABORATIVE SPIRIT

CHICAGO (March 2015) - CH Distillery & Cocktail Bar (564 W. Randolph) is launching a collaborative spirit with partners of the newly launched Chicago-based The Dogma Group (Clint Rogers, Alex Renshaw, and Brian Sturgulewski), in April 2015. Fernet-Dogma, an update on the Italian herbaceous and aromatic spirit, was barrel-aged for months to create a minty and bitter spirit with deep bourbon and coffee notes. CH and The Dogma Group will celebrate their collaboration with a pre-tasting launch party at CH Distillery on Tuesday, April 28th from 5-11 pm. Fernet-Dogma will be available for purchase at CH Distillery in May for $35 but guests can pre-order bottles at the tasting event. The event will include live music in the distillery as guests enjoy cocktails featuring the soon-to-be-released specialty spirit. Starting in May, Fernet-Dogma will be available at a variety of West Side bars.  

CH DISTILLERY CONTINUES GUEST BARTENDER SERIES WITH WORLD RENOWNED MIXOLOGIST, CHARLES JOLY

CHICAGO (March 2015) – CH Distillery & Cocktail Bar (564 W. Randolph) will continue its monthly guest bartender series on Tuesday, March 31st with world renowned mixologist, Charles Joly. For one night only, from 8pm-midnight, James Beard award-winning Joly, who was named “Best Bartender in the World” in 2014 and “Best American Bartender” at Tales of the Cocktail in 2013, will be behind the stick serving up two cocktails: one using CH spirits and one wildcard with unlimited ingredients of his choosing. A portion of the proceeds will go to Un86’d, a local grassroots charity created to aid in monetary relief for restaurant professionals in need.

As if Joly’s craft cocktails weren’t enough of a draw, CH Distillery will also be hosting “That’s What Cheese Said” from 6pm-midnight with guest chefs Alfredo Nogueira (chef Fredo) of Analogue, Ryan Pfeiffer of Blackbird and Aaron Thebeault of Girl & The Goat. CH executive chef Bobby Mayo will share his kitchen for the evening as each chef creates a unique grilled cheese of their choosing. Chef Mayo will be serving a gluten-free, vegetarian grilled cheese. Guests can enjoy never-before-seen cocktails with a variety of grilled cheeses as DJ Bart Lazar takes care of the tunes from 7pm-midnight.

The regular menu will not be available on Tuesday, March 31st. For more information, visit www.chdistillery.com or call (312) 707-8780. 

CELEBRATING THE AMERICAN STEAKHOUSE TRADITION, MAPLE & ASH TO OPEN IN CHICAGO’S GOLD COAST SUMMER 2015

CHICAGO (February 2015) – A new partnership between executive chef /partner David Ochs and managing partner Brian O’Connor, Maple & Ash will be a wood-fired steakhouse located (8 West Maple Street) in Chicago’s ever-evolving Gold Coast neighborhood. Celebrating the American steakhouse tradition, Chef Ochs’ menu will showcase the craft of cooking with live fire in a 12-foot wood and coal hearth. Separate menus for the first floor bar and patio and second floor lounge and main dining room create a variety of experiences from a casual meal to a special occasion. The first floor menu features thoughtful bar food, classic cocktails and wine. Utilizing live fire as a visual, the second floor spaces will offer a menu of vegetables, meat and seafood, as well as seasonal offerings to showcase updated steakhouse classics. Inspired by the anatomy of live fire, Karen Herold of Studio K has incorporated various iterations of the “maple” and “ash” concept into the design. With the wood and coal hearth as the focal point of the restaurant, Herold has developed a succession of luxurious, bespoke areas with detailed finishes to create a contemporary approach to the traditional American steakhouse.

SCONE CITY SLATED TO OPEN IN CHICAGO’S WICKER PARK WINTER 2015

CHICAGO (February 2015) – Reinventing the classic notion of the traditional English high tea pastry, Scone City (1632 W. Division) will bring an urban, chef-driven bakeshop and espresso bar to Wicker Park, slated to open Winter 2015. Offering an array of light, yet buttery artisanal scones by pastry chef Laurie McNamara (Le Cordon Bleu, Lemon Tree Grocer) and specialty Halfwit Coffee Roasters program by John Mook (Passion House Roasters), the local bakeshop and espresso bar will offer a modern, yet comfortable space and experience for guests.

The sweet scone menu includes everything from cherry almond and ginger spiced pear to maple bacon and an afternoon tea scone (currant with lady gray tea icing). The savory menu is just as diverse with heartier, yet just as unique selections such as brie & honey, prosciutto & aged gruyere and a pizza scone (pepperoni, mozzarella, tomato sauce, fresh basil and oregano). Mook’s beverage program will feature a wide selection of specialty and seasonal coffee drinks and pour-over coffee, as well as an assortment of hot teas.

Scone City owners and operators, Tim and Jessica Canning (Lemon Tree Grocer) enlisted 555 International to transform a turn-of-the century dairy barn into a flexible 1200 square foot space. Creating a comfortable environment with a distinct urban edge, 555 utilized unexpected elements such as reclaimed oak plank flooring stenciled with a distressed trellis pattern, white marble countertops and white washed brick walls. Serving as a backdrop for the bakery, a cozy lofted seating area in the back boasts tufted slipper chairs, wood tables and a custom blue velvet banquette sofa. 

THE DAWSON TO HOST KICK-OFF POP-UP DINNER SERIES, “FROM WISCONSIN…WITH LOVE” ON THURSDAY, MARCH 26TH

CHICAGO (February 2015) – The Dawson (730 West Grand Avenue) is kicking off their pop-up dinner series on Thursday, March 26th from 6-9 pm with “From Wisconsin…With Love.” Inspired by camping in the great outdoors of Wisconsin, the first walk-around spirited dinner will be a collaboration between The Dawson and Wisconsin-based Death’s Door Spirits and Bittercube.

The Dawson’s beverage director Clint Rogers and Bittercube’s Nick Kosevich and Ira Koplowitz have curated a six-course cocktail menu, which will be paired with dishes from The Dawson’s executive chef Shaun King. To set the scene for the non-traditional spirited dinner, The Dawson will bring the great outdoors inside with details such as an ice fishing tent, campfire stove and bonfire. The cocktail and food pairings that will be offered include the following:

  • Shanty (Death's Door Gin, Elderflower, Green Apple, Horseradish, Bittercube Jamaican No. 1 Bitters, Sparkling Wine) Pairing: Fluke, Lardo, Fennel, Tangerine
  • Baraboo Trail (Death’s Door Gin, Grapefruit, Mezcal, Wisconsin Maple Syrup, Salt, Bittercube Corazon Bitters) Pairing: Romanesco Steak, Celery Root, Cauliflower, Cerula
  • Ghost Story (Dried Orange And Cherry Infused Death’s Door White Whiskey, Raisin Brandy Syrup, Bittercube Cherry Bark Vanilla Bitters, Orange, Cherry) Pairing: Black Sugar Flambe, Chocolate Ganache, Barrel Smoked Sugar Puff Pastry

Tickets for “From Wisconsin…With Love” are $65 (tax and gratuity included) and can be purchased at http://the-dawson.com/wisconsinwithlove. The Dawson’s pop-up dinner series will continue on Thursday, April 23rd with a French bistro-themed cocktail and food pairing with partners Scofflaw and The Violet Hour

THE DAWSON TO CELEBRATE ST. PATRICK’S DAY WITH AUTHENTIC IRISH MENU AND SPECIALITY COCKTAILS

CHICAGO (January 2015) – Staying true to owner Billy Lawless’ Irish roots, The Dawson (730 W. Grand Ave.) is offering an authentic St Patrick’s Day menu, which will be available Saturday, March 14th through Tuesday, March 17th. Chef Shaun King has created a traditional Irish menu with a twist, which will include classics such as Fish & Chips (Halibut, Malt Vinegar, Tartar Sauce), Shepherd’s Pie (Beef, Mash Potatoes, Root Vegetables, Fried Whiskey Onions) and Corned Beef Cabbage Sandwich (Beer Braised Sauerkraut, 1000 Island, Rye).

Beverage director Clint Rogers has created several cocktails for the notoriously drinking-centric holiday. The Dawson Old Fashioned (Redbreast 12yr, Clover Honey Syrup, Orinoco Bitters, Ice Rock) will be available for $15 and Dawson Irish Coffee (Jameson Black Barrel, Bourbon Barrel Sugar, Metric Coffee, Fresh Cream) will be available for $12. The Dawson will also offer Guinness on tap, along with Dawson Snakebite for $10, which is made by layering Guinness and Lindeman’s Kriek, a Belgian sour cherry beer, in a pint glass.

On Saturday, March 14th, The Dawson will have bagpipers and, weather dependent, the patio will be open for partygoers to enjoy pints and Irish Coffee outside. 

THE DAWSON OFFERS A DECADENT VALENTINE’S DAY MENU FOR TWO

CHICAGO (January 2015) – In celebration of the holiday, The Dawson (730 W. Grand Ave.) will offer a Valentine’s Day dinner menu for two. Chef Shaun King has designed a special Valentine’s Day menu that will be available for dinner Friday, February 13th through Sunday, February 15th. The à la carte menu features imaginative starters such as Ahi Tartare “Nachos” (Potato, Ancho, Fermented Black Bean, Cilantro, Charred Aioli) and Oysters & Caviar (Beet Sabayon, Cucumber, Rye Lavash, Pork Belly). The main courses, designed for two, include items perfect for a special occasion such as Surf & Turf (Scallop, Wagyu Brisket, Tamarind Broth, Celery Root, Bok Choy, Charred Rose Petals, Pomelo), Poussin for Two (Dirty Rice, Moroccan Pancakes, Harissa Honey Butter, Petite Salad) and Roasted Loup De Mer (Fregola, Calamari, Castelvetrano Olive, Citrus, Beet, Romesco Sauce).

Beverage director Clint Rogers has created a specialty cocktail in honor of the holiday weekend, Blood and Sand (Famous Grouse Scotch, Sweet Vermouth, Cherry Heering, Blood Orange Juice, Bitters), which will be available Valentine’s Day weekend for $12. Reservations can be made by calling (312)-243-8955. 

FIFTY FIRST KITCHEN & BAR TO OPEN IN NASHVILLE WINTER 2015

NASHVILLE, Tenn. (January 2015) – A new venture between chef/partner Anthony Galzin, general manager/partner Caroline Galzin (Le Colonial, mk) and local restaurateur Christy Shuff, Fifty First Kitchen & Bar, is slated to open late winter 2015 in Nashville. Located in The Nations (5104 Illinois Avenue), one of city’s latest flourishing neighborhoods, Fifty First Kitchen & Bar will be a seasonal, chef-driven restaurant and bar with a house charcuterie and small plates menu rooted in rustic Italian cuisine. The focused, frequently evolving menu will draw from regional producers, as well as its large on-premise garden, scheduled to open spring 2015.

Chef Galzin’s thoughtful and honest approach to cooking will be showcased in a myriad of chefdriven shareable plates, such as Grilled Quail (rutabaga, guanciale, pear mostarda, hazelnut), Braised Beef Shortrib (sunchoke risotto, pickled radish, orange) and George’s Bank Swordfish (caper-fennel relish, charred citrus). General manger Caroline Galzin will spearhead a small and focused beverage program, featuring a contemporary spin on classic cocktails and house made aperitifs, as well as collaborations with local breweries. The wine program will feature approximately 20 selections, frequently changing to complement the seasonal fare.

The neighborhood restaurant and bar will be situated in a converted turn-of-the-century house, complete with the original fireplace and high wood slatted ceilings. The contemporary design mingled with the traditional foundation will create a cozy, comfortable aesthetic for guests to enjoy thoughtful, creative dishes by chef Galzin. 

CH DISTILLERY LAUNCHES 2015 GUEST BARTENDER SERIES WITH GRAHAM ELLIOT BISTRO'S PATRIC GERTZ ON TUESDAY, FEBRUARY 17TH

11e86fd32adcad9a0a220494c123ce8c.jpg

CHICAGO (January 2015) Starting Tuesday, February 17th, CH Distillery & Cocktail Bar (564 W. Randolph) will continue its monthly guest bartender series. The second Tuesday of every month, for one night only, the guest bartender will create two cocktails behind the bar: one using CH spirits and one wildcard with unlimited ingredients of his or her choosing. The 2015 series will kick-off with Graham Elliot Bistro’s Patric Gertz and continue strong in March with James Beard award-winning Charles Joly, who was named “Best Bartender in the World” in 2014 and “Best American Bartender” at Tales of the Cocktail in 2013. The full lineup as of now is listed below:

  • February 17: Patric Gertz/Graham Elliot Bistro
  • March 10: Charles Joly/Craft House
  • April 14: Matty Colston/Parachute
  • May 12: Alex Renshaw/Drumbar
  • June 9: Tommy Lansaw/Wood
  • August 11: Eden Laurin/Violet Hour and Robby Haynes/Analogue

CH Distillery’s Guest Bartender Series runs the first Tuesday of every month from 8PM till midnight. For more information, please visit www.chdistillery.com, or call (312) 707-8780.