Cabaret ZaZou’s premier production, Luminaire, takes immersive entertainment to a new level of artistry. Housed in an extraordinary Belgian Spiegeltent on the 14th floor of the Cambria Hotel, Luminaire creates a world where the laughs come faster and talented international cirque performers will capture your attention.
Frank Ferrante returns to his heralded, award-winning stage show for one night only on November 22 in a performance deemed by the Chicago Tribune as “nothing short of masterful.” Frank currently plays the comic lead “Forte” in the cirque extravaganza Cabaret ZaZou. Written by Ferrante, the two-act comedy celebrates Groucho’s style and spirit through stories, songs and riotous improvisation. Directed by Cabaret ZaZou’s Dreya Weber and currently airing nationally on PBS television. Click HERE for tickets.
Take a break from reality and immersive yourself with an evening filled with laughter and awe. Luminaire will transport you to a world filled with…
Book a special evening of hilarious comedy and extraordinary cirque performers plus wonderful singing, dancing, and a fabulous multi-course meal for your group of 10 or more in our inviting Belgian Spiegeltent.
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Blue Plate has more than 39 years of experience in a wide range of hospitality services including Event Catering, Delivery, and Business Dining. The company has also owned and operated several acclaimed restaurants in iconic Chicago locations including Rhapsody/tesori in the Symphony Center and Park Grill at Millennium Park. Our chefs have also honed their skills at top restaurants, such as Terzo Piano at the Art Institute of Chicago. “We always strive to provide fresh, seasonal food paired with impeccable service to all of our clients, ’’ says Jim Horan, CEO and founder of Blue Plate. “The secret is to create a streamlined experience that exceeds all expectations, and this partnership with Cabaret Zazou is a perfect pairing.”
Charles Haracz, Executive Chef
Charles joined Blue Plate as Executive Chef in
June 2021. He had previously spent 10 years with
Bon Appétit at the Art Institute of Chicago where
he oversaw all culinary operations for events,
including private, internal events for the
museum, and rental events for clients ranging
from weddings to corporate events and galas. He
also oversaw the three food retail outlets at the
Art Institute. In addition, Chef Haracz served as chef de partie to Chef Tony Mantuano
at the acclaimed Terzo Piano Restaurant at the Art Institute.
