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Inside Our New Home, Larkin Hall

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Larkin Hall

More than 30 years ago, we opened up shop on the second floor of a coach house in Chicago’s Wrigleyville neighborhood. Today, we are happy to call Larkin Hall our home. Our newly constructed, 80,000 square foot, state-of-the-art facility in the West Loop features expanded production, logistics and administrative spaces, as well as various onsite venues for meetings, events and celebrations.

 

Over the years, we’ve catered some of Chicago’s most special occasions, and now we’re honored to host you in our new home. The urban decor with warm wood finishes provide an easily transformable backdrop for any event, whether understated or glamorous. We invite you to come explore these new venue spaces.

Larkin Hall Tasting Room 2 Larkin Hall Tasting Room

Tasting Kitchen + 3 Tasting Rooms

Our fully equipped tasting kitchen is the perfect place to gather for a chef demonstration, intimate celebration, or corporate team-building experience. One, two or all three of the adjacent tasting rooms can be converted into breakout rooms, bars, specialty buffets or seated dinner areas. It’s a flexible space that our Culinary, Sales and Operations staff can convert to meet your needs.

Larkin Hall Bar Larkin Hall Bar 2

Bar + Event Space with Open-Air Patio

The built-in bar and event space can accommodate up to 60 guests for a seated dinner and as many as 100 for cocktails. Choose your favorite microbrew to serve on tap or treat guests to a creative, handcrafted cocktail. Combine all of the above event spaces for a unique mix-and-mingle experience where guests can explore different rooms and spaces to uncover a variety of featured bites, dishes, sweets and spirits.

Conference + Training Center

We’re ready to host your next meeting in our conference and training center. From AV to catered meals, we’ll help ensure your team has all the right tools to take planning and strategizing to the next level. The nearby tasting rooms double as breakout spaces. When your discussions have concluded, why not host a cocktail hour at the bar to celebrate the day’s work or an important milestone?

 

Commissary

The northwest side of Larkin Hall features a commissary with full picture windows and retractable glass doors. The bright room is the perfect spot to inspire productive meetings and brainstorming sessions. The space is flexible and can be arranged to accommodate the group’s needs, from 100 seated to 200 standing.

 

Future Venue: Wine Cellar

While still in the planning and design stage, ideas for the cellar include a large, built-in bar and a series of private dining rooms, each holding 20-30 guests. Collapsible walls accommodate larger groups in the private dining area. The space features a temperature-controlled wine collection with more than 6,000 bottles, viewable behind a glass wall.

 

Future Venue: Rooftop

Also in the planning and design stage, the rooftop venue on the third floor of Larkin Hall will be enclosed in glass on the south and east sides to preserve views of the city skyline. The outdoor space will include a landscaped patio area and green space perfect for any corporate or wedding event.
Situated at the western entrance to the Fulton Market corridor, Larkin Hall is located in one of the fastest-growing neighborhoods in Chicago and close to corporate offices, schools, airports, highways, stadiums and is minutes from downtown. Contact us to schedule a visit and start planning your next meeting or celebration!

#MeetUsInTheKitchen: Pound Cake Four Ways This Holiday Season

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The holiday season brings memories of crackling fireplaces, social and family gatherings and freshly baked goods coming from the heart of the home — the kitchen. Pound cake, a perennial, crowd-pleaser, is an easy recipe that offers the novice or seasoned baker with a canvas for whatever inspiration that can be imagined. Here, Chef Randall Jacobs offers four unique recipes for pound cake to add festivity to your holiday celebrations. Make sure to share your #MeetUsInTheKitchen moments with us on Instagram at @blueplatechicago.

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Recipe #1: Pound Cake

For the pound cake:

¼ cup vegetable shortening

1 stick of butter

1 ½ cups granulated sugar

3 eggs

½ cup milk

½ teaspoon vanilla extract

1 ½ cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

For the icing:

1/2 cup powdered sugar

2 tbs fresh lemon juice

1-2 tbs milk

Preheat oven to 325° F and grease pan with butter. In a separate bowl, sift together flour, baking powder and salt; set aside. With a mixer, cream the butter and shortening together then gradually add the sugar. Add eggs, one at a time, beating the mixture after each addition. Alternate adding the dry ingredients and milk to the mixture, starting with the flour mix and ending with the flour mix. Add the vanilla. Pour into a greased pan and bake for 1 to 1 ½ hours until a toothpick inserted in the center of the cake comes out clean.

Remove from pan and finish cooling on the rack. When the cake is completely cool, prepare the icing by whisking together all the ingredients. Pour over the top of the cake and let sit until the icing has completely dried.

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Recipe #2: Cranberry and White Chocolate Pound Cake

Follow recipe and method above for plain pound cake, then add the following ingredients as directed.

 

1 cup frozen or fresh cranberries

1.5 cups white chocolate chips (divided)

1 cup dried cranberries

 

After folding the flour mixture into the egg/sugar mixture, add fresh or frozen cranberries and six ounces of white chocolate chips to the batter. Right after the glaze has been drizzled onto the pound cake, top it with the dried cranberries and the remaining white chocolate chips.

 

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Recipe #3: Harvest Pound Cake with Caramel Glaze

Follow recipe and method above for plain pound cake, then add the following ingredients as directed.

 

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 medium Granny smith apples, peeled, cored and chopped

1 cup walnuts

 

Add the ground cinnamon and nutmeg into the sifted flour and baking soda. Add the apples and walnuts into the finished batter.

 

Caramel Glaze

1/2 cup butter

1/2 cup brown sugar

2 tablespoons milk

Make the sauce by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from heat. Drizzle over the cake.

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Recipe #4: Bourbon Soaked Dried Fruit Pound Cake

Follow recipe and method above for plain pound cake, then add the following ingredients as directed.

 

1/2 cup dried diced apricots

1/2 cup dried cherries

1/2 cup dried currants

1/2 cup golden raisins

3/4 cup bourbon

 

One Day Before Baking:

In a large airtight container or Ziplock bag, soak all dried fruits in the bourbon. Marinate overnight, turning fruit frequently to ensure it is evenly marinated. Drain off bourbon from the dried fruits and coat with one tablespoon of flour; this prevents the fruit from falling to the bottom of the pan while cooking. Fold the fruit into the batter. Bake as directed above.

 

For an additional spin to your pound cake recipes, heat things up by substituting the icing for a bourbon syrup.

Bourbon Syrup

1 cup sugar

1 cup water

½ teaspoon pure vanilla extract

½ teaspoon maple extract

1 teaspoon unsalted butter

3 tablespoons bourbon  

 

In a small saucepan, bring sugar and water to a boil. Cook 2 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes.

 

Our In the Kitchen Tips:

  • Fun Gifting: Wrap individual baked loaves in kraft paper and tie with cooking twine attached to a small note care for a fun gift presentation.
  • Holiday Parties: instead of the usual holiday spread, set-up tasting stations in your kitchen of various small bites. Include a pound cake station with the various recipes; add beer and wine drink pairings to liven it up.
  • Make Ahead: Bake your cakes ahead of your celebrations minus any glaze and freeze by wrapping it in plastic wrap and foil then sealing in a separate bag. Once ready to serve, pull out to thaw and glaze with your favorite topping.

 

Happy holidays!

#MeetUsIntheKitchen — Squash: Fall’s Boundless Ingredient

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Pan Roasted Chicken with Squash | Blue Plate Catering

Pan Roasted Chicken Breast with Fall Squash Ragout, Wilted Arugula, Wild Rice and Carrot-Mascarpone Sauce. Photo credit: Blue Plate Catering

Once the smell of fall is officially in the air and we’ve pulled our jackets from their hibernation, our minds turn to fall’s ubiquitous and versatile ingredient: squash. It’s an old friend we are always happy to see here at Blue Plate as its subtle sweetness, mild nuttiness and vibrant colors provide us with a sandbox of inspiration to explore.

 

Types of Squash

While available all year long, (think zucchini or the fun, miniature, pattypan squash), winter squash takes longer to mature and is best harvested once cooler weather sets in. They are typically elongated and pear-shaped, and the most common types include butternut, acorn, banana, delicata, spaghetti squash, kabocha and even pumpkin.

“Kabocha squash have a remarkably sweet and tender flesh with a slightly nutty flavor,” says Blue Plate’s Sous Chef Randall Jacobs. “The dense, smooth, sweet flesh is so tasty that it needs very little fuss in preparation. Roasting or slicing and baking it with a bit of butter or oil and salt are the only ingredients this delicious squash needs. The dense flesh also holds its shape when cooked, even in liquids, which makes it perfect for using as chunks in soups or steamed dishes.”

 

Squash | Blue Plate Catering

Taryn Domingos/Flickr

Squash & Seeds | Blue Plate Catering

Isabelle Boucher/Flickr

Preparation and Storage

If you’ve ever taken a knife to a winter squash you know the task can be daunting; their heartiness doesn’t betray. To protect yourself, Jacobs recommends shaving a flat surface on the bottom so the squash doesn’t wobble when cutting. Alternatively, for thinner skinned squash, he suggests using a vegetable peeler to remove the skin. One favorite technique he prefers is to shave and julienne the squash into fine threads that can then be fried and used as a garnish on main dishes or hors d’oeuvres.

When storing, cool, dark places are squash’s best friend so avoid putting it in the refrigerator whole unless you want to cut ahead of time for prep. Squash with stems will also last longer than squash without if you are lucky to come across a large quantity of them.

 

Common Uses

Squash can be used in a variety of ways like the simple yet silky butternut squash soup to a filling for ravioli, or a holiday favorite, the nostalgic pumpkin pie. For chef Jacobs, his preferred and easy preparation is oven roasted. “Once the squash is cooked and tender, it can be used for many different applications. The cooked squash can be cut up and put into salads, or pureed and turned into a sauce or soup. One application that is unique and fun is using it on S’mores; the nuttiness and savory aspect works well with marshmallow, chocolate and graham crackers.”

Use chef Jacobs’ recipe below for a simple oven roasted kabocha (or other winter squash) to liven up your fall creations. Then share your #MeetUsInTheKitchen inspirations and other fall dishes with us on Instagram at @blueplatechicago.

What you’ll need:

  • 1 each     Kabocha squash
  • 2 Tbsp     Butter
  • 1 each     Cinnamon Stick
  • 1 each     Orange
  • 1 Sprig     Fresh Sage
  • 1 Tsp       Salt
  • ½ Tsp       Pepper

Preheat oven to 350 degrees

Cooking time: Approximately 30 min

Remove the skin from the kabocha and cut into eight quarters, then place the pieces in a bowl. In a saute pan, add butter, a crushed cinnamon stick, an orange peel, and fresh sage. Heat until the butter is melted and the aromatics come together. Once the butter is melted, drizzle it into the bowl with the squash; season with salt and pepper. Place all the ingredients in a pan and cover with plastic and foil (this helps to cut down on the cooking time.) Cook for about 15 minutes, covered. Halfway through the squash cooking process, remove the pan from the oven. Once the pan is removed, turn up the oven to 450. Remove the plastic and foil and roast for an additional 15 minutes or until tender.