Eat to the Beat:
The Beatles Vs. The Rolling Stones.
Thursday, February 9th at 7 p.m. at Nellcôte
Join Sound Opinions hosts Jim DeRogatis and Greg Kot for a once-in-a-lifetime event celebrating two of the best things in life: Food and Music. This year's Eat to the Beat dining experience is inspired by the classic rock debate: The Beatles vs. The Rolling Stones.
Jim and Greg have teamed up with two acclaimed chefs to create a spectacular multi-course dinner. In one corner, there's "Top Chef" Stephanie Izard of Girl and the Goat cooking to The Beatles. In the other, there's Old Town Social's Jared Van Camp cooking to the Stones. It all goes down February 9th at Van Camp's new West Loop restaurant Nellcôte.
Your $175 donation per person includes courses expertly paired with wine by Tenuta Santomé. You're also invited to join Jim, Greg and the chefs for a VIP reception with specialty cocktails and Maker's Mark for an additional donation of $75.
A portion of your donation is tax deductible, and all proceeds benefit Sound Opinions and WBEZ.
Nellcôte is located at 833 W Randolph in Chicago.
Questions or Comments? Email firstname.lastname@example.org
Sound Opinion is the world’s only rock and roll talk show, hosted by prominent music writers Jim DeRogatis and Greg Kot. Jim DeRogatis is a lecturer at Columbia College in Chicago and writes about music and culture for WBEZ.org. He previously spent 15 years as the pop music critic at the Chicago Sun-Times. Greg Kot has been the music critic at the Chicago Tribune since 1990.
Jared Van Camp
Jared is the Executive Chef/Partner of Old Town Social, Quality Social and Nellcôte. After graduating in 2000 from Johnson & Wales University with an AAS in Culinary Arts and receiving cum laude honors, Van Camp went on to work with a number of esteemed chefs, among them Donald Barickman of Magnolia’s in Charleston, South Carolina, as well as Paul Kahan of Blackbird and Rick Tramonto of Tru in Chicago. He also staged at wd~50 and Craft in New York City and Charlie Trotter’s, Everest and Trio in Chicago. His interests also include painting and sculpting, which he found time to study at the University of Illinois.
Selected as one of the Best New Chefs in 2011 by Food & Wine, Stephanie Izard is the chef/partner of the Chicago restaurant Girl & the Goat. A 2011 James Beard ‘Best New Restaurant’ nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens, Chicago Tribune, Time Out Chicago, Chicago Magazine and Chicago Reader. Stephanie is a graduate of University of Michigan and the Scottsdale Culinary Institute, and has worked in some of the most respected kitchens in Chicago including La Tache, Spring and Vong. She previously owned the highly acclaimed restaurant Scylla, which she sold just prior to appearing on and winning Season Four of Bravo's Top Chef. Izard’s first book, Girl in the Kitchen, was released this year (Chronicle).
Brother's Alan and William Spinazzé are leading a revolution in the world of Prosecco at Tenuta Santomé;, where their estate grown fruit is transformed into fine wine at the region's only 100% solar powered winery. From Proseccos made only with Glera, the traditional Prosecco grape, to still red and white wines including the indigenous locally famous Raboso grape, Tenuta Santomé adds a buzz to any meal or celebration. Tenuta Santomé and its Chicagoland distributor, Candid Wines, are thrilled to support Sound Opinions and Chicago Public Media. For more info, please visit http://www.tenutasantome.com/