Raise a glass to benefit Meals on Wheels Chicago

Oct. 11, 2016

Join Breakthru Illinois for an evening of elevated food and drinks prepared by some of Chicago’s top chefs and mixologists. Nourish, the Meals on Wheels Celebrity Chef Ball, takes place Friday, Oct. 21, and offers a VIP Chef’s Table experience beginning at 6pm, followed by a Chef’s tasting party at 8:30pm. In addition to dining and imbibing, guests will be able to partake in a silent auction and vacation raffle. All proceeds from the event will support Meals on Wheels’ services for disabled and elderly citizens in Chicago.

At the VIP event, guests will mingle during a cocktail reception before being seated in small clusters, each being privately served by three chefs and a mixologist. The tasting party will offer bites from all of the celebrity chefs and premium cocktails, beer and wine.

Aligned with Breakthru’s vision to be a force for good in its community, Breakthru IL is proud to partner with Meals on Wheels Chicago to help support giving back to local persons in need.

Meals on Wheels aims to improve quality of life and maximize independence for homebound seniors and disabled individuals. The charity does so by raising awareness and private funds that support meal delivery and home modification programs. Purchase tickets to the Celebrity Chef Ball here.

 

Below is a full list of participating mixologists:

Aaron Pollack, The Dawson | Allie Kim, Ronero | Ben Boice, Brown-Forman | Jason Kimbrel, Untitled Supper Club | Jeff Donahue, Sportsman’s Club | Jeremy Patenaude, Little Goat | Jon Harris, Virgin Hotels | Josh Fossit, Bad Hunter | Justin Anderson, Revival Food Hall | Laura Green, Duck Duck Goat | Lauren Parton, Volume 39, The Kimpton Gray Hotel | Lily Crabtree, Girl & The Goat | Melissa Pinkerton, The Betty | Meredith Barry, Sable | Michael Zell, Little Goat | Roger Landes, Smyth and The Loyalist | Steve Carrow, The Lunatic, Lover, and Poet | Wade McElroy, Sportsman’s Club

Wade McElroy, Sportsman’s Club

Wade McElroy has been bartending for more than 10 years in Chicago and New York City, working with establishments such as The Standard Hotel, Rye House, The Dutch and Barrelhouse Flat before partnering with Heisler Hospitality to open Sportsman’s Club and Estereo.

“I remember my Mom delivering meals for the MOW organization when I was just a young child, I’m very happy to contribute with my skill set here in Chicago and carry on the tradition.”

 

Joshua Fossitt, The Hunter

Joshua Fossitt has been working in restaurants for more than 16 years. While living in NYC, Josh worked with and for some of the best restaurant groups, bartenders and chefs in the world, including The NoMad, Le Bernardin and ESquared Hospitality among others. Josh moved to Chicago in the spring of 2015 and has been humbled by the warmth of the city's hospitality community. He looks forward to being part of the next stage of Chicago's development as one of the best cities in which to drink and eat in the world, and to working with the incredible crew at Bad Hunter.

 

Laura Green, Duck Duck Goat

Laura Green has been a Chicago resident for more than 13 years. Formerly at Bernie’s Lunch & Supper and Geek Bar, Laura is now the lead bartender of Duck Duck Goat. Her cocktail designs are simple, elegant and clean, but often boast a playful depth. Laura likes to create cocktail experiences that are thoughtful, fun and tell a story. In addition to slinging drinks at Duck Duck Goat, Laura is the Chicago brand ambassador for Two James Spirits out of Detroit, Michigan. In her copious spare time, she is finishing her master’s from DePaul University in Clinical Mental Health Counseling and working as a Clinical Intern at the Community Counseling Centers of Chicago.   

 

"I'm pursuing my master’s in Clinical Mental Health Counseling because I want to dedicate my life to giving back to my community, and I'm absolutely thrilled to be utilizing my skills as a beverage professional to do exactly that! I'm thankful for this opportunity and hope the event is a tremendous success."

 

 

 Jason Kimbrel, Untitled Supper Club

A 20-year service and hospitality veteran, Jason began learning the art of cocktails in 2005 under Kansas City's industry leaders. In the several years he’s spent in Chicago, he has been fortunate to participate in many cocktail competitions as well as taking an active part in the local U.S. Bartenders’ Guild Chapter. For the past two years, Jason has been behind the stick at Untitled Supper Club, and he makes an occasional guest appearance at Sparrow. He’s also currently collaborating on a new project in New Orleans.

 

 

Mike Zell, Little Goat

Behind the bar for many years, Mike has developed a unique style of crafting cocktails which usually involves intensive back preparations of smoking, infusing and aging different ingredients. He approaches his cocktails with a culinary influence to create an experience that takes time and thought.   

Lily Crabtree, Girl & the Goat

Lily Crabtree has worked in the service industry for 12 years and has been a bartender at Girl & the Goat since 2014.  She creates simple cocktails with intriguing flavors and aims to provide patrons with a memorable evening at “The Goat.” As a southern transplant, Lily has embraced the northern lifestyle alongside the lake. She couldn't imagine what life would be like without marathons, crisp autumn weather, or the Cubs.

 

“I’m fortunate enough to work in an industry with large hearts and plenty of influence. I am also fortunate to work for someone who exemplifies this belief. Steph Izard’s willingness to continuously give to various causes has opened my eyes to the responsibility our industry has to philanthropy. I’m honored to be a part of this unique event.”

 

 

Justin Andersen, MONEYGUN

For a fifth straight year, Justin is participating in the annual Meals on Wheels Celebrity Chef’s Ball. Anderson works for 16” On Center, a local music and hospitality collective where he is a partner at MONEYGUN. He also is the director of operations for the newly opened Revival Food Hall downtown in Chicago’s Loop.

“For a fifth consecutive year, it is truly an honor to be asked back to participate in an event that not only puts so much culinary talent under one roof on a given evening, but at the same time benefits such an important cause and organization. Here’s to another successful year!”

Aaron Pollack, The Dawson

"The one thing I've always felt that has set the Chicago culinary and beverage scene apart from other major cities is our dedication to a good cause; to use our talents, skill sets, and abilities to not just further ourselves, but help bring attention to the things in our world that are bigger than success, growth, and notoriety. It's an honor to work along side the rest of these participants, and most importantly, to help out an amazing, and much needed, organization."

 

Elia Covino, Rebar at Trump Hotel Chicago

Elia has worked at Trump International Hotel and Tower in Chicago for more than three years, starting at the hotel's Terrace bar then moving to Rebar, the hotel's lounge. Before Trump, Elia lived in Coral Gables, Florida and worked at the Shore Club Hotel on Miami Beach while earning her degree in International Studies from the University of Miami and Juris Doctorate from Florida International University. When Elia isn't shaking up cocktails at Rebar, she teaches megaformer Pilates classes at Chi50 in Bucktown, Chicago. 

Jeff Donahue, Sportsman's Cub

Jeff Donahue has always appreciated a simple, straightforward cocktail and gravitated toward the idea that less is more. As managing partner and beverage director at Sportsman's Club, the first venue in Heisler Hospitality's (Matt Eisler and Kevin Heisner) neighborhood tavern series, Donahue hones in on this approach, bringing the focus back to the basics and the back bar. Rounding out Sportsman's Club's beverage program, Donahue also draws on his extensive sommelier experience to select the bar's thoughtful terroir-driven wine offerings, available by the glass and for carry-out.

Melissa Pinkerton, The Betty

Melissa Pinkerton is the beverage director at The Betty, a high-volume cocktail bar located in the West Loop. With many years in the food and beverage industry, she combines a cost-effective program with a fun and innovative cocktail program.

 

"I have chosen to be a part of this because I love the service that Meals on Wheels provides. We all need to lend a helping hand to those in need, especially when the day-to-day grind causes many to be so self-involved."

Roger Landes, Smyth and The Loyalist

Roger Landes is the "head bar guy" at Smyth and The Loyalist, the new joint-restaurants from Chefs John and Karen Shields. He specializes in strong drinks with a strong emphasis on throwing a party every night. He’s there every night, so come say hi!

“I can think of no charity more deserving of my time than Meals on Wheels. I am humbled to be apart of such a well-maintained, beautiful group.”

Lauren Parton, Amuse Booze

With roots grounded in her culinary background as a chef, Lauren’s approach to cocktails fuses the worlds of food and beverage to create innovative drinkable and edible cocktails. As a beverage consultant and trainer, Lauren develops drink programs for restaurants and bars. Lauren created the award-winning cocktail program for the W Hotels and Loews Chicago. Described as the “Greatest Mixologist in the World” by Emmy-award winning daytime television host, Steve Harvey, Lauren is currently the sommelier and bar banager of Vol. 39 and is a member of Tastings.

"I have spent my entire career in hospitality; it is a way of life for me and something that I am devoted to. To have the opportunity to serve a meaningful feast that benefits Meals On Wheels is an opportunity to extend the reach of hospitality to those that need it most in my home town."

 

The Autumnal Gimlet, created by Wade McElroy, Sportsman’s Club 1 oz Hendricks Gin 1 oz Lustau East India Solera Sherry .75 oz Lime .5 oz Cinnamon Syrup 1 dash Angostura Bitters	The Thrill of First Nighting, Created by Allie Kim, Ronero 1 oz Hendrick’s Gin ¾ oz Dolin Genepy des Alpes  ½ oz Art in the Age Rhubarb Tea Liqueur ¾ oz Bragg Apple Cider Vinegar ¾ oz Demerara Sugar Syrup ½ oz Fresh Lime Juice Garnish – Sprig of Sage
The Rabid Rabbit Punch, created by Josh Fossitt, Bad Hunter .5 oz Honey syrup .5 oz Lemon Juice .5 oz Pineapple Juice .75 oz Carrot Juice 1.5 oz Don Julio Reposado 1 dash Bitter End Jamaican Jerk Bitters	The Remedy, Created by Jason Kimbrel 2 oz Hendrick’s 0.75 ozl Cucumber and Aloe Cordial 0.5 oz Grilled Pineapple Juice 1 oz Fresh Lime Juice 3 dashes Absinthe 1 dash Saline Solution 3 drops Instafoam
Persimma down now!, created by Lily Crabtree 1.5 oz ketel one .5 oz persimmon masala syrup .25 oz combier .75 oz lemon	Off the Grid, created by Jeff Donahue 1.5oz Hendrick’s Gin 1oz Lakewood Organic Cold Pressed Coconut Juice .75oz fresh lime juice .5oz Saler’s Gentian Liqueur .25oz Hamilton’s Pimento Dram .25oz Simple syrup
As Above, So Below, created by Roger Landes 2oz Hendrix Gin 3/4 oz Lemon Juice 1/2 oz Dimmi 1/2 oz Simple 1/2 oz Lillet Rose Float of Sparkling Wine Lemon Juniper Twist	Amado Mio, created by Lauren Parton 2 qts. Pomegranate Juice Sugar 1/4 part Giffard Pampelmousse Rose 1/4 part St.Germain 1 1/2 part Chamomile Tea - Rishi 2 parts Hendricks 1/2 part Brut Rose

 

 

Don Julio Tequila

As one of the world’s finest luxury tequilas, Don Julio prides itself on its attention to quality, craftsmanship and tradition. Each bottle of Don Julio Tequila is made from handpicked, 100% pure Blue Weber Agave plants from the highlands of Jalisco, which give the tequila its mellow, fully-developed agave flavor.

Ketel One Vodka

This year, Ketel One was voted the No. 1 best-selling vodka by Drink International’s 50 Best Bars Brand Report. The brand distinguishes itself by its four ‘F’s: fragrance, flavor, feel and finish. Using carefully selected European wheat and a combination of modern and traditional distilling techniques, Ketel One is crisp to taste and soft on finish.

Jack Daniel’s Tennessee Whiskey

The 150 year old whiskey is mellowed drop by drop through 10-feet of sugar maple charcoal, then matured in handcrafted barrels., and it doesn’t follow a calendar. It’s only ready when Jack’s tasters say it is. It’s how Jack Daniel himself did it over a century ago, and how it is still done today.

Gentleman Jack

Inspired by the original gentleman distiller and Jack Daniel’s founder, Gentleman Jack is unique due to its second charcoal mellowing that gives it an exceptional smoothness. Gentleman Jack is known for its balanced flavor of oak with notes of caramel and vanilla.

Hendrick’s Gin

Hendrick’s is the marriage of two different spirits from two stills: the Bennet still and the Carter-Head still. The combination produces a gin that’s extraordinarily smooth, but still retains character. Combining flowers, roots, fruits and seeds from around the world, Hendrick’s offers a balance of subtle flavors of rose petal and cucumber.

Smirnoff Vodka

Smirnoff vodka quickly became one of the most famous vodkas in Russia after its founding in 1864 by Piotr Arseneevich Smirnov. As a co-creator of the original Moscow Mule in 1941, Smirnoff is celebrating seventy-five years of America's first vodka cocktail! As part of the festivities, Smirnoff is sending its vintage 1974 Citroen Smirnoff Copper Delivery Truck across the nation to serve freshly-prepared mules. The Meals on Wheels Celebrity Chef Ball will be the truck’s first stop.

Talbott Vineyards

The Talbott family’s interest in wine began on silk-buying trips in Europe for their tie business. After falling in love with the wineries in Italy in France, they returned to the U.S. determined to start their own winemaking business in California using the Burgundian techniques that they had become passionate about. Today, Talbott wines are known for their lushness, grace and great aging potential, and have become benchmarks of quality on the Central Coast.

Storypoint Vineyards

Storypoint Vineyards offers a collection of flavorful wines from California's best growing regions. Storypoint Winemaker Aaron Piotter seeks out fruit from distinctive California vineyards, giving each wine a combination of grapes from regions both storied and yet to be discovered – adding a new chapter each vintage.

 

Come for dinner, and raise a glass to a good cause. Purchase tickets here.