Event Highlights

• Exclusive Menu: Guests savored a unique, one-night-only menu developed by the 2024 winners exclusively for the MenuMasters Celebration. The ÌÇÐÄÊÓƵ Culinary Team had the privilege of recreating these award-winning dishes, showcasing culinary excellence and innovation.
• Awards Program: The evening featured a spirited awards ceremony, celebrating outstanding achievements in menu innovation.
• Epic After Party: The night concluded with an unforgettable After Party, entirely catered by ÌÇÐÄÊÓƵ. Guests enjoyed our culinary creations and experienced an exclusive, stunning celebration.

Honoring the 2024 Winners

We were thrilled to honor the culinary genius of this year’s winners, including renowned chefs like Nancy Silverton from Mozza Restaurant Group and Meherwan Irani from Chai Pani Restaurant Group, along with innovative brands such as Cava, Del Taco, and Fogo de Chão. Their innovative and delicious dishes were a highlight of the evening, and we were proud to recreate and serve some of them throughout the ceremony.

After Party Delights

Our culinary team ensured the After Party was a gastronomic delight with a diverse action sauce bar, a sweet and savory station, a four-star mushroom station, and a sweet caviar bar, all crafted by ÌÇÐÄÊÓƵ. The culinary experience we provided kept the celebratory vibes high and made the night truly special.

We are proud to have been a part of this amazing event and look forward to future collaborations. The MenuMasters Celebration was a night of exceptional culinary achievements and unforgettable experiences. Thank you to everyone who joined us and made it a success!

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Ingredients: 

• 3 cups Tteok-bokki (Korean rice cakes)
• 1 cup soy sauce
• 1 cup water
• 1/2 cup chicken demi-glace
• 2 tablespoons gochujang
• 1 tablespoon sugar
• 1 tablespoon chili garlic sauce
• 1 hard boiled egg, shaved
• 1 tablespoon black sesame seeds

Preparation:

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Empanada Dough

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• Yield: 12 empanadas
  • 2 ¼ cup all purpose flour
  • 1 ½ tsp salt
  • 1 stick (½ cup) butter
  • 1 large egg
  • â…“ cup ice water
  • 1 tbsp distilled white vinegar

Preparation:

1. In a food processor, combine butter and flour. Cut in the butter until there are clumps of butter no larger than peas.
2. Next, add all other ingredients and combine into a shaggy dough.
3. Once dough is formed, put dough onto the table and knead gently with the heel of your hand once or twice to bring the dough together.
4. Form the dough into a flat disc and wrap in plastic wrap, then chill for at least an hour before rolling out.
5.  If you want to spice things up, follow the same recipe above and add ⅛ cup or 2 tablespoons of Aleppo pepper!

Egg Wash

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• Yield: 12 empanadas
  • 4 egg yolks
  • 2 oz milk
  • 1 tsp sugar

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1. Mix all ingredients together with a fork.

Vegetable Pistou

Ingredients:

• Yield: 16 oz
  • 2 medium tomatoes
  • 4 oz acorn squash, diced small
  • 4 oz carrot, diced small
  • 2 oz onion, diced small
  • ½ oz garlic, minced
  • ½ tbsp smoked paprika
  • 2 oz olive oil
  • 2 tbsp sherry vinegar
  • ½ tbsp salt
  • ½ cup water

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1. Boil water, then score tomato skin on the side.
2. Boil tomatoes for 1 minute then place in ice water for 3 minutes.
3. Peel tomatoes then cut in half and squeeze out the seeds on the inside leaving only the flesh, then dice small and set aside.
4. Heat a medium rondeau pot over medium heat.
5. Add oil; once oil is hot add diced onion and carrot and sweat until aromatic. Then add garlic and cook for an additional 30 seconds.
6. Next, add all other ingredients to the pot. Simmer mixture on medium heat until the squash is softened and the liquids have reduced, about 30 minutes. Season to taste.

Beef Empanada Filling

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• Yield: 30 oz
  • 1 lb ground beef
  • 6 oz yellow onion, diced small
  • 1 tbsp ground cumin
  • 1 tbsp chili or chipotle powder
  • 1 tbsp salt
  • 1 oz diced green chile
  • 3 oz diced piquillo pepper
  • 1 tbsp fresh thyme
  • 2 oz tomato paste
  • ½ tbsp cooking oil
  • ½ cup water

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1. Heat a medium sized rondeau pot on medium, then add oil. Add the ground beef and brown.
2. Once beef is browned, add the onions and chile and cook until translucent.
3. Next, add all other ingredients and simmer for 20 minutes so the peppers and onion are fully cooked and the water has reduced. Remove from heat and let cool.

Beef Empanada

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• Yield: 1 empanada
  • 2 oz dough (4in circle)
  • 2 oz beef filling
  • 1 oz chihuahua cheese

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1. Add 2 oz beef filling and 1 oz chihuahua cheese to the circular piece of dough.
2. Fold dough with filling in half and crimp the edges.
3. Place on a baking sheet lined with parchment paper.
4. Brush empanada with egg wash and bake for 5-7 minutes or until golden brown.
5. Remove from the oven and allow to cool slightly before enjoying!

Vegetable Empanada

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• Yield: 1 empanada
  • 2 oz dough (4in circle)
  • 2 oz vegetable pistou
  • 1 oz manchego cheese

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1. Add 2 oz vegetable filling and 1 oz manchego cheese to the circular piece of dough.
2. Fold dough with filling in half and crimp the edges.
3. Place on a baking sheet lined with parchment paper.
4. Brush empanada with egg wash and bake for 5-7 minutes or until golden brown.
5. Remove from the oven and allow to cool slightly before enjoying!

Chimichurri Sauce

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• Yield: 8 oz
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • ½ cup finely chopped parsley
  • 2 tbsp chopped fresh oregano
  • 4 cloves garlic, minced
  • 1 small red chile, minced
  • 1 tsp salt
  • 1 tsp black pepper

Preparation:

1. Finely chop the parsley and oregano, Brunoise the chile, and mince the garlic.
2. Add all ingredients to a bowl and mix together. Taste for seasoning.

Piquillo Aioli

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• Yield: 16 oz
  • 3 oz piquillo pepper
  • 2 oz sun dried tomato
  • 2 tbsp water
  • 1 egg yolk
  • 1 cup neutral oil
  • 1 tbsp sherry vinegar
  • ½ tbsp black pepper
  • 1 tbsp salt
  • ¼ tsp xanthan gum

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1. In a food processor, combine the piquillo peppers, sun dried tomatoes, and water.
2. Once smooth, add the egg yolk, sherry vinegar, salt, pepper, and xanthan gum.
3. Process again, then slowly add the oil to begin emulsifying.
4. Continue to add oil until all is used and add salt to taste.

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Mistletoe Spritzer

• Glass: Champagne flute
• Method: Build in glass, cap off with shaker:
  • 1 oz Tito’s® Handmade Vodka
  • ½ oz St-Germain® Elderflower Liqueur
  • ¼ oz triple sec
  • ¾ oz PAMA® Pomegranate Liqueur
  • 3 oz cranberry juice
• Shake vigorously
• Fill flute up to one inch from the top
• Float sparkling wine or prosecco
  • 1 oz sparkling wine or prosecco
• Garnish: 1 Hibiscus flower

Bourbon Bramble

• Glass: Rocks
• Method: Build in glass, muddle:
  • 4 sage leaves
  • 1 heaping spoonful of mixed IQF berries
  • 2 oz Maker’s Mark® Bourbon
  • ¼ oz Demerara syrup
• Fill with ice and top the rest of the drink with lemonade
• Quick stir finished product with spoon
• Garnish: Lemon wedge

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Wrap Them In Color

Mal Marencik, Senior Event Producer at Kehoe Designs isn’t afraid of some bold color

“We have had so much fun with ‘magenta’ this year! Viva Magenta was the color of the year for Pantone 2023. Magenta mixed with mirrors and metallics set the stage for a fun, reflective colorway. We are sure to see ‘Viva Magenta’ make its way into this year’s holiday season designs.”
– Mal Marencik, CPCE

• Design & Production: Kehoe Designs, Mal Marcus
• Caterer: ÌÇÐÄÊÓƵ Chicago
• Planner: Urban Canvas Events (Shelly Rothstein)
• Photograph: Happy Hour Collaborative
• Venue: Theater on the Lake
• Entertainment: Flow Entertainment

Surprise Them With Materials

Claire Roenitz, Director of Sales at Flower Firm, is an expert at bringing in raw materials:

“While traditional holiday colors like red and green are timeless, using unique and unexpected colors and textures in holiday décor and tablescapes can make things interesting. Neutrals are a great backdrop to any design, so think about using gray, taupe, beige as well as dark brown and rich black, to bring your minimalist holiday décor to life. Wood tones, stone, glass, and metallics can also prove to be anything but expected for the holidays.”
– Claire Roenitz

Cozy Up With Texture

Brittanie Ahrens, Senior Event Designer at HMR Designs, is an expert at bringing in raw materials:

“Classic and simplified tones wrapped in chic sophistication and tied up with a touch of organic material will keep holiday decor in trend this season. Single element garlands, moss risers, spruce napkin rings and emerald boxwood trees all set against deep velvet linen and stone dinnerware will keep your guests lingering in comfort post dinner. Lean in as the days get shorter and warm up the table top with black taper candles.”
– Brittanie Ahrens

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At ÌÇÐÄÊÓƵ, we take pride in staying ahead of the culinary curve, and as we approach the end of 2023, we eagerly anticipate the trends that will define the food industry in 2024. Join us on a journey through the evolving flavors and innovations that will shape your dining experiences in the year ahead.

Chef Charles’ Insights: A Gourmet Journey

Our culinary maestro, Executive Chef Charles Haracz, shares his perspective on the ever-changing food landscape. “This year, we’ve witnessed remarkable trends that have transformed the way we approach food,” Chef Charles reflects. “One of the highlights was our exploration of mushrooms, especially the Lions Mane variety, sourced just eight blocks away from ÌÇÐÄÊÓƵ, in the heart of Chicago.”

The Mushroom Renaissance

Diving into the world of fungi, Chef Charles explains, “The recipe was inspired by our desire to partner with a local supplier, Four Star Mushrooms. We ventured into the extraordinary, crafting a Crème Brûlée with Mushrooms—a delightful departure from the ordinary.” It’s the Lion’s Mane Mushroom that truly stole the spotlight, adding a unique flavor profile to our dishes while delivering exceptional health benefits. Notably, research has shown that Lion’s Mane stimulates the growth of new brain cells, enhances the immune system, and contributes to improved mental well-being. Chef Charles believes this mushroom’s popularity isn’t fleeting; it’s here to stay, making its mark not only in restaurant kitchens but also in health and wellness circles.

“We’ve had tremendous fun experimenting with mushrooms throughout the year,” Chef Charles adds. “Our Lion’s Mane Mushroom Sandwich, smoked and soaked in Koji, then roasted, offers a delightful texture and taste reminiscent of smoked turkey breast. We’re excited to continue exploring inventive ways to reintroduce local and healthy food options.”

Chef Charles also highlights the versatility of mushrooms, particularly mycelium—the root-like structures of fungi. Mycelium is a nutrient-dense, protein-rich, and environmentally efficient alternative to traditional protein sources. Products featuring mycelium require minimal processing due to their natural “meaty” texture and taste, appealing to consumers seeking less processed plant-based meat options.

A World of Flavors: The Asian Influence

Beyond mushrooms, 2023 showcased the rising influence of Asian cuisines in the culinary world. “We saw the rise of fish steaks, particularly swordfish, and witnessed a growing fondness for curry,” Chef Charles remarks. “The curry market has experienced steady growth in recent years, but in 2023, driven by consumer demand, we observed a surge in popularity as new Asian restaurants emerged.”

Throughout 2023, we ventured into diverse culinary territories, exploring an array of cuisines, including Sri Lankan flavors for weddings and a delightful infusion of Indian spices in our kitchen. This culinary exploration not only introduced new flavors but also catered to a variety of palates on our culinary journey. At ÌÇÐÄÊÓƵ, our commitment is to offer culinary delights to satisfy every need, and as we head into 2024, this commitment continues to flourish. It has enabled us to introduce a diverse range of new options across the city, ensuring a vibrant dining experience for all.

Sustainable Dining: A Conscious Choice

As we move into 2024, the food and beverage industry is championing sustainability like never before. Sustainable packaging solutions are gaining traction, responding to the global call for eco-conscious alternatives. From plant-based plastics to zero-waste packaging, businesses are innovating to reduce their environmental footprint. The sustainable packaging market for F&B is expected to surpass 100 billion USD in value over the next five years, with startups leading the charge in developing edible and biodegradable plant-based packaging.

With the arrival of 2024, we look forward to a year filled with culinary delights and innovations. At ÌÇÐÄÊÓƵ Chicago, we’re dedicated to crafting unforgettable dining experiences that capture the essence of these trends. Join us on this gastronomic journey where flavor and health converge to redefine your relationship with food. Together, let’s savor every bite of what the future holds.

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Ingredients

• Crème Brûlée (yields 25)
  • 1005 grams of Cream
  • 180 grams of Sugar
  • 112.5 grams of Egg Yolk (liquid)
  • 5 grams of Iota
  • ¼ teaspoon of Kappa
  • 19 grams of Vanilla Paste
  • 180 grams of Lion’s Mane Mushroom (cut into small pieces)
• Mushroom Dirt (yields 15)
  • 150 grams of Oreo Crumble
  • 25 grams of Porcini Powder
• Edible Flowers & Micros (for garnish)
  • Citrus Marigolds (1 per)
  • Micro Mint (1 per)

Preparation: Crème Brûlée

1. In a saute pan add a small amount of oil, and hard sear the mushroom pieces on all sides
2. Add in cream, sugar, and vanilla
3. Bring to a boil to cook the mushrooms and dissolve the sugar
4. Purée with a stick blender
5. Temper in egg yolks
6. Blend with the stick blender. While blending, add in both the Iota and Kappa, and continue blending for 1-2 minutes until the thickeners are activated
7. Quickly pass through a fine mesh sieve
8. Quickly portion into small cups
9. Chill completely

Preparation: Mushroom Dirt

1. Combine both Oreo Crumble and Porcini Powder
2. Mix well.  

Preparation: Final Look

1. Sprinkle the Mushroom Dirt over the crème brûlée cups
2. Top with a single flower and some micros, positioning so they look like they’re ‘growing’ our of the dirt

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In the dynamic world of today’s modern business, success relies on crafting an environment that both inspires and empowers your workforce. Adapting to new paradigms isn’t just essential; it’s the key to thriving. As the business landscape changes due to remote work and evolving employee expectations, a necessary shift in how companies approach fundamental aspects of the workplace becomes prominent. Workforces now demand restaurant-quality dining; over 81% seek healthier options—a pivotal factor in job choices. Meals directly affect job satisfaction for 33%, and 48% consider food perks when selecting an employer.

Leading this transformation is ÌÇÐÄÊÓƵ—a hospitality industry titan with a four-decade legacy—redefining how businesses unlock their potential and achieve growth. Discover Workplace Dining: a transformative concept that offers benefits beyond mere meals. With rising demand for personalized, high-quality dining experiences, we continuously set the new standard for corporate culinary offerings.

The Impact of Workplace Dining on Business

Boosting Employee Satisfaction and Engagement: Cutting-edge research consistently shows that complimentary meals are more than a gesture—they nurture job satisfaction and engagement. When your team feels valued through quality dining experiences, you observe a motivated workforce propelling your business towards its goals.

Amplifying Team Dynamics: Imagine a space where employees connect, bond, and collaborate during meal breaks, fostering camaraderie and team spirit. Workplace Dining catalyzes communication within your organization, strengthening your company’s fabric.

Boosting Productivity to New Heights: The workplace environment significantly shapes employee output and directly impacts performance. This is a proven fact: well-fed employees are productivity powerhouses, radiating energy and focus. Investing in your team yields concrete results. Companies that prioritize employee well-being and dining experience observe significant improvements in productivity. This is more than mere support; it’s about nurturing your company’s core—your people—driving your success.

Enhancing Work-Life Balance: In modern business, time is precious. With Workplace Dining, you enable your employees to focus on their work and free them from the distraction of figuring out their meals at work. Watch as a healthier work-life balance takes shape, reducing stress and enabling your team to give their best. A balanced environment minimizes absenteeism and highlights the perks you offer.

Embracing Workplace Dining retains top talent. It’s not solely about food; it positions your business as a frontrunner in employee retention—an employer of choice that genuinely values workers. This approach opens doors to growth, recognition, and internal productivity.

Furthermore, with companies migrating to Chicago, adaptable spaces with premium amenities are crucial for attracting the best. To achieve cost-effective, sustainable food solutions, meticulous strategies are essential. This is where industry leaders like ÌÇÐÄÊÓƵ shine, providing the optimal solution tailored to your business needs. We excel in adapting to every specific situation.

Experience ÌÇÐÄÊÓƵ’s Legacy of Excellence

With a four-decade legacy as Chicago’s premier catering and foodservices, ÌÇÐÄÊÓƵ is driven by the profound impact Workplace Dining has on your business and employees. Delightful, locally-sourced meals transform your workforce into a happier, engaged powerhouse. Our customizable solutions, from daily deliveries to unforgettable events, make us the go-to choice for transformative dining experiences.

Let ÌÇÐÄÊÓƵ be the driving force that elevates your workforce’s well-being and unlocks your company’s true potential!

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Try Chef Charles’ Nichols Farm Heirloom Tomato Salad, which packs a fresh punch of flavor, that’s sure to please. Yum yum!

Serves 10 people

Ingredients

• Apricot Mostarda (Yields 1 ½ cups)
  • ½ cup apple cider vinegar
  • 1 tablespoon olive oil
  • 1 cup diced dried apricots (6 ounces)
  • 2 tablespoons sugar
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons whole-grain mustard
  • 1 teaspoon mustard seeds 
  • Salt
  • ¼ cup of Calabrian chile (remove seeds & rinse)
• Heirloom Tomatoes (6 tomatoes)
  • Sliced wedges (5 Slices per salad mixed colors if possible) 
  • Drizzled with EVO
  • Sea salt, fresh cracked black pepper, and sliced chives
• Torn Basil (for garnish)
• Basil oil (for garnish)
  • 8 ounces of basil leaves
  • ¼ cup grapeseed oil
  • Kosher salt   
• Pea Tendril (clean pea tendrils)
• Toasted Pistachios (8 ounces roughly chopped and sprinkled on burrata)
• Buratta (five 4-ounce pieces of burrata)
  • Cut into fourths (2 quarters per salad)
  • Finished with sea salt & chive oil 

Preparation: Apricot Mostarda

1. Heat olive oil in a small saucepan. 
2. Add Shallot, cook until light caramelization
3. Add mustard seeds, garlic, and Calabrian chile. Cook for a minute, add vinegar & sugar. 
4. Bring to a simmer stirring until the sugar is dissolved. 
5. Whisk in the mustard & add the apricots. Bring to a simmer & cook for about 12 minutes or until the mixture has a jam-like consistency. 
6. Chill in a mason jar or airtight container. 

Preparation: Basil Oil

1. Combine chives and grapeseed oil in a blender and puree.  
2. Bring the chive and oil mixture in a medium saucepan, heat up to 160F (or until it starts to bubble).
3. Immediately strain through a chinois (if you don’t have a chinois, you can use a coffee filter!)
4. Once chilled, then transfer the oil to a squeeze bottle and reserve, keep refrigerated.

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Jim Horan |  Founder & CEO  |  he/him/his

Been with ÌÇÐÄÊÓƵ since: 1983

Favorite ÌÇÐÄÊÓƵ event:  Julia Child visiting and having breakfast with ÌÇÐÄÊÓƵ.

Favorite ÌÇÐÄÊÓƵ dish:  Anything grilled over coals.

Fun Fact:  My Social Services education was excellent training for my present career.

Daniel Joseph  |  Operating Partner  |  he/him/his

Been with ÌÇÐÄÊÓƵ since: 2009

Favorite ÌÇÐÄÊÓƵ event: The Art Institute Salutes Richard and Maggie Daley April, 2011 – Millenium Park

Favorite ÌÇÐÄÊÓƵ dish: Wao Bao Station

Fun Fact: Mastered the art of conversation by listening.

Beth Bracco |  VP of Business Development  |  she/her/hers

Been with ÌÇÐÄÊÓƵ since: 1994

Favorite ÌÇÐÄÊÓƵ event: Colgate Reception at Symphony Center where Bonnie Raitt performed

Favorite ÌÇÐÄÊÓƵ dish: The housemade pita chips are addicting!

Fun Fact: I’ve mastered the art of attending 4 events in one night!

Beth Hayes |  Senior Advisor |  she/her/hers

Been with ÌÇÐÄÊÓƵ since: 1991

Favorite ÌÇÐÄÊÓƵ event: IPW/Choose Chicago event in 2014 where Cinespace was transformed into Chicago Neighborhoods and there were live performances by Janelle Monáe and Broadway in Chicago.

Favorite ÌÇÐÄÊÓƵ dish: Caramel Chocolate Mousse Bombs

Fun Fact: Because I have been spoiled by working for ÌÇÐÄÊÓƵ since I was 25, I have never learned to cook!

Brian Luczak |  CFO |  he/him/his

Been with ÌÇÐÄÊÓƵ since: 2023

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