Review: Tanya Tucker, making the most of her comeback at Philly’s World Cafe Live

by Dan DeLuca, February 7, 2020

Tanya Tucker took 10 years off before recording While I’m Livin’, her 2019 album that won the veteran country singer two Grammy Awards last month.

And to hear Tucker tell it during her terrifically loose, thoroughly entertaining show at the World Cafe Live on Thursday, she had no plans for a comeback.

Those two songs were at the show’s subdued center, but the rest of the night was raucous. Tucker carried herself with the swagger of a lifelong star who recorded her first Top 10 hit in 1972, when she was 13, and remained a relevant, consistent country hit-maker for two decades.

Read the full story on The Inquirer

CHEF NOTES: Episode Three

BY ROB COTTMAN

I have had the fortunate opportunity to meet many people throughout my life and travels, and every single one of them has taught me something about getting where you want to go. In this current chapter of my life as Executive Chef of World Cafe Live, I am grateful to work alongside many people in both the hospitality and music industry who are working hard daily to stay sharp in their respective fields. Here you will find my interviews with some of those people, and an exclusive inside look behind the scenes of who we are and what we do and why we love it.

EPISODE THREE: Meet Jorgan

Every single event large and small that comes through the venue must be coordinated on some level by the production department, and that makes Production Manager Jorgan Krug the busiest person in the building day in and day out. He maintains a hectic calendar, handles ridiculous changeovers, makes tour managers and event clients happy, leads a very strong team, and still finds time to explore his profession on the road. Working in a kitchen is its own grind, and I have so much respect and appreciation for the pace that Jorgan has to keep year-round.

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RC: What defines the daily role of a production manager in a music venue? What other elements are required specifically for a Production Manager at World Cafe Live?
JK: Production Managers oversee all of the technical aspects of an event, and act as the intermediary between venue and the touring party (artist/crew/management.)  Aspects include: vehicle parking, day schedule, tech crew labor staffing, coordinating tech elements, sourcing any gear rentals, handling backstage hospitality, and relaying safety concerns to security staff.  There are often a lot of heavy things being moved, tall ladders being climbed, and objects being hung high in the air; a PM must make sure all of this work is being done in a safe manner.

In addition to the execution of all of the above on the show day, the planning of everything must be negotiated and agreed upon ahead of time, in a process called “advancing.”  So expect to be planning all aspects of several weeks worth of events while simultaneously executing whatever event(s) are taking place in real time.

Lastly, a PM must also balance financial budgets with regard to show labor, employee payroll, catering, and equipment maintenance/repair.

WCL is unique in the amount, as well as the vast diversity, of events hosted.  The skills and temperament needed by Production staff to properly put on a rock’n’roll show, verses say a classical orchestra, are quite varied.  Having such a diversity of events helps to ‘round out’ ones skill set, and keeps things fresh and exciting.

RC: Having been on both sides of the stage, what motivated you to dive deeper into sound engineering and production management?
JK: People started paying me more money to execute their performances than to conduct my own.

RC: What are some key things that you look for in people when interviewing someone who wants to be a part of your production team?
JK: Must work well with others (often for long hours at a time.)  Time management and problem solving/troubleshooting skills are a must.  But above all, delivering under pressure.  Live concert production is often full of high-pressure situations, with strict time constraints, where any technical mistake made could have disastrous consequences, that likely will be noticed by everyone in attendance.  It’s not enough to simply keep your cool; you must thrive on that pressure, and naturally perform your very best in these circumstances.

RC: What are some of the craziest things that bands have requested on their riders?
JK: Backrubs, high fives, drugs, a locally supplied human body double, a picture of Dolly Parton, mannequins.  The crazier requests have not been in riders, but in person.

RC: With the long hours and weeks with events back to back to back, what are some of the small moments that remind you that you’re doing what you love?
JK: Touring crews expressing gratitude.  Interfacing with like-minded peers, surviving high stress situations, and pulling off sometimes near-impossible tasks, is extremely rewarding when accomplished.  When the show is done, the work is over, and the trailer is packed… being thanked, hearing that everything went smoother than anticipated, and leaving with a sense of mutual respect is very fulfilling; and ultimately the reason why the hard work is worth doing.

RC: We host over 500 shows a year with bands ranging from local artists to international acts and everyone in between. What are some of the ways your team lets each artist know we understand the grind?
JK: That number seems pretty low to me, hah.  Instead of asking “How are you?”  We’re more interested in how long the tour is, how much of the tour is already over?  “How long was the drive from last night?  Where are you off to tomorrow?  Oh that place, cool, yes that’s a fine room.  What’s this guitar you have here?”  We’re not just asking for the sake of conversation; it’s an overlap of interest shared by like-minded people in a similar space.  The music business is very much a people business.

RC: What sets us apart from other venues in the city and why is being an independent venue in Philadelphia for fifteen years and counting so important?
JK: Being independent in the venue space allows you to have a large diversity of programming, engage involvement in community, cultivate a designated experience for artists and attendees alike, and gives a freedom to forge a unique identity.

RC: What do you learn about the industry when you go out on the road and how do you bring those experiences back with you to the venue?
JK: In my experience, it’s really easy to form blind spots when you are doing one thing, or stay in one place, for an extended period of time.  When touring, being at a new place every day, you naturally investigate/notice aspects of a venue throughout the day that are of importance to you.  “The parking for the tour bus was way easier yesterday, the food at catering is better today, I can’t believe there are steps here and not a proper ramp”…these sorts of things.

Being in an investigative mindset and coming back to your home base can be eye-opening to improvements that can be made, whether in physical logistics or in general practices.  Having up-to-date knowledge of how production is being executed around the country (and the world) is obviously an invaluable asset; but it also builds empathy.  When you’ve personally been that guy that is 3,000 miles from home, for weeks at a time, tired, getting fed cold pasta in a greenroom with no heat, dealing with apathetic local sound crews… it builds a pretty strong desire to make sure others don’t go through those experiences when they enter your venue.

RC: What is the one show during your time at the venue that stands out to you the most?
JK: Snarky Puppy played several times; they are always quite the show.

RC: Who would be your dream act to perform on the World Cafe Live stage?
JK: Tom Waits.  Dillinger Escape Plan.

 

After the August death of David Berman, musicians will pay tribute in a Saturday World Cafe Live concert

by Jesse Bernstein, For The Inquirer

David Berman was 52 when he took his own life last August in a Park Slope apartment.

For those who knew the singer-songwriter — less than a week from embarking on only the third tour of his decades-long career — it was a crushing loss. The work of Berman’s longtime band, Silver Jews, was and remains a touchstone for indie rockers across the country, and his newer project, Purple Mountains, had just recently released its first record.

To Jeff Meyers, chief talent buyer at World Café Live, Berman’s death presented something else: a chance to do some good.

“Really bad situations just make me want to figure out what I can do to make it better,” he said.

On Saturday, the band Speedy Ortiz will be joined by a festival’s worth of Philadelphia musicians for “Philly Remembers David Berman,” a World Café Live tribute that will feature covers of Silver Jews and Purple Mountains songs. Additionally, on the recommendation of Speedy Ortiz’s Sadie Dupuis, selections from Berman’s poetry will be recited. All proceeds will go to MusiCares at the request of Berman’s record label, Drag City.

Berman died five days before he was set to play a sold-out concert at World Café Live, just the third time he would have appeared at a Philadelphia venue, and the first since 2008. As the guest services and box office teams scrambled to alert all ticket-buyers that the show had been canceled, Meyers was inundated with requests for the date itself to be kept, if only for fans of Berman to gather and listen to his music, together.

Though the timing was not to Meyers’ liking, the sentiment certainly was. Quickly, he identified an open date that made sense — Jan. 4 is Berman’s birthday — and began reaching out to Philadelphia musicians to gauge their interest.

What he found was a community that was eager to pay its respects to a beloved figure. “I didn’t really have to convince many people very much about this,” Meyers said.

Early on, Meyers and Dupuis agreed that Speedy Ortiz would serve as a core band for the evening. Throughout the night, dozens of local singers and musicians, including Jake Ewald (Slaughter Beach, Dog) and Cynthia Schemmer (Radiator Hospital) will join them. Local poets like Jenn McCreary and Emma Brown Sanders will read from Berman’s poetry collection, Actual Air.

“People picked a selection of songs that I think represent the full emotional spectrum of what David was capable of writing about, often within the same song,” Dupuis said.

Dupuis has long found herself drawn to Berman’s work, both as a musician and a poet. She was once “obsessed” with Actual Air, and even attended the same poetry MFA program, at University of Massachusetts Amherst.

“I always felt a kinship to him, even though I didn’t know him personally,” she said.

Silver Jews started as a project of Berman, Stephen Malkmus, and Bob Nastanovich in 1989. Though the latter two would go on to find fame and critical acclaim with their own band, Pavement, Berman remained as the sole consistent member until he ended the band in 2009, releasing albums every few years and developing a small, dedicated fan base.

One of those albums was American Water, released in 1998, and one of those fans was Frances Quinlan, the singer for the band Hop Along, who will be performing a Silver Jews song Saturday night.

Quinlan spent a summer working as a house painter with a friend of hers, and each morning they’d listen to American Water as they made their way to work. At 7 a.m., Quinlan would hear the opening line of “Random Rules” — “In 1984, I was hospitalized for approaching perfection” — and they remain as striking to her now as they did on those mornings. “They’re just undeniable,” she said, comparing him to celebrated lyricists Joanna Newsom and Leonard Cohen.

Andy Molholt of Speedy Ortiz said that spending so much time with the material — not just listening, but rearranging for the musicians who will be playing it Saturday — has brought him closer to Berman’s observations of humanity in a way he had not been before. Understanding Berman’s humor, he added, is similarly vital to understanding his music. An expletive-laden line from a Purple Mountains song has felt to him especially evocative of Berman — somehow obscene, tender, vulnerable, and funny in the space of just a few words.

Berman’s struggles with his mental health were well-documented, often by him. He survived a suicide attempt in 2003, which his lyrics reflected. “Way deep down at some substratum/Feels like something really wrong has happened/And I confess I’m barely hanging on,” he sang on “All My Happiness Is Gone,” released in 2019.

According to Dominic Angellela, who will join Speedy Ortiz for a rendition of Silver Jews’ “Smith & Jones Forever,” the circumstances of Berman’s death can make it difficult to talk about him. To say what you feel about the death of an artist you never knew can feel trivial, or trivializing, he said. And so, Angellela decided that the best way to express his feelings about Berman was to get on stage, “and play some music I really believe in.”

“I’m just happy to be a part of it,” he added.

Angellela and the rest of the musicians won’t be alone in celebrating Berman on Saturday. In Portland and New York City, similar tributes will be taking place. To Dupuis, such celebrations are further reinforcement of what she’s learned since his death: just how many people held Berman’s music and poetry close.

“I think it’s lovely that so many people around the country felt so compelled to share how meaningful he was to them,” said Dupuis, “and how meaningful he will continue to be.”

“Philly Remembers David Berman: A Birthday Tribute”
8 p.m. Jan. 4, $17 in advance, $20 at the door, World Cafe Live, 3025 Walnut St., 215-222-1400, worldcafelive.com

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THROWBACK: BILLIE EILISH IS A STUNNING FORCE AT PHILADELPHIA’S WORLD CAFE LIVE

BY NICOLE ALMEIDA // ATWOOD MAGAZINE // OCTOBER 25, 2017

The tiny stage at the upstairs section of World Café Live in Philadelphia was the setting for a hurricane on October 20th. That hurricane is called Billie Eilish. Supporting her remarkable debut EP dont smile at me, Eilish embarked on her first, and sold out, North American tour at the start of the month. Philadelphia was one of the last stops of the tour before a leg of shows in Europe.

Two hours before Eilish started the show, the crowd was already fill ed with eager fans (and the occasional parent chaperone) who were bunched up as close as possible to the stage, counting down the seconds to see the singer. Their eyes shined in ecstatic anticipation. There was a palpable energy and buzz in the room, a replica of the buzz and excitement Eilish herself is creating in the industry right now – the word prodigy is a staple in conversations about her and her music.

Brooklyn-based and Nigeria-born opener Thutmose infected the crowd with that final bit of energy that was needed. Eilish’s fans seem to have taken the rapper in with open arms, singing along to his words and moving to the beats of his songs very naturally. Thutmose interacted with the crowd beautifully, and the look in his eyes was half disbelief and half gratefulness. Highlights of his set were “Blame” and “Still I Rise”, the latter which is bound to be played at the best parties and clubs for months to come.

Opening the show with the sassy and energetic “COPYCAT”, which also opens the EP, Eilish took the stage with brother Finneas O’Connell and from that moment onwards it was impossible to get your eyes off her. Eilish is a magnet and a force, the artist inside her demands we pay attention to her, and we happily oblige. Every single word that was uttered out of her mouth, repeated by the whole room.

Next, Eilish slowed the pace with “idon’twanttobeyouanymore”, “watch”, and “Six Feet Under”, songs which served to showcase her jaw-dropping vocal abilities and capacity to convey raw emotion through song. With her ukulele, Eilish then covered Drake’s hit single “Hotline Bling” – a homage to the artist who she admires and also a perfect segue into her own ukulele-driven song, “party favor”, which starts with the ring of a phone. Between both songs, Eilish teased, holding her hand like a phone by her ear and smiling – one almost believed the person who she addresses in the song was in that room.

“We have a surprise for you” Eilish said, as brother Finneas stepped out from behind the keyboard and took center stage. “This is my brother Finneas, and he’s going to play a song for you”. O’Connell, Eilish’s main collaborator and co-producer, then had the spotlight shine on him as he played an acoustic rendition of newest single “I’m in Love Without You”. At this moment, Eilish sat onstage, cross-legged, head resting on her hand, as she stared up at her brother. The slight smile on her face and the admiration in her eyes evidence of the special fraternal bond between the two of them and the one time during the set where she looked like a conventional 15-year-old girl.

But Eilish is not conventional, at least not when she’s performing. Eilish is her funny, honest self when she’s singing, dancing, and in between songs when she addresses a screaming and passionate audience. The attitude and certainty in all of her moves and perfectly pitched words aren’t an act, they’re a translation of who she is.

The girl who sings “it’s not you, it’s me and all that other bullshit” in “party favor” also candidly tells her fans that it’s “crazy”, in a good way, how they record everything she puts on social media and how that makes it easy for her to look back at things she didn’t save since all she has to do is look it up on YouTube. This same girl is stunned when the audience asks her to play an unreleased song called “I Wish You Were Gay”, replying “how do you know that?”, and seems unfazed when she sings mere inches from a fan’s face and is met with screams and “I love you so much!!!!”. Billie Eilish the artist and Billie Eilish the girl are inherent to one another.

Eilish treats the crowd to an unreleased song called “Listen” which she plays on the keyboard. Unsurprisingly, the audience already knows every word. “my boy” comes as another musical translation of Eilish’s fierce attitude and incredible dancing skills, while debut single “Ocean Eyes” closes the set with yet another stunning showcase of Eilish’s vocal abilities. Eilish and O’Connell rush off stage, but in mere minutes they return for the encore.

In an unexpected turn of events, Eilish abides to the one fan’s earlier request and, for the first time, her and O’Connell perform “I Wish You Were Gay” to the audience’s delight. A song about heartbreak and unrequited love is not supposed to be this charismatic, but Eilish works wonders with her words and melodies. “Bellyache”, the night’s final song, is both a display of Eilish’s capacities as an artist and performer and a promise that this is only the very beginning of a successful career for this out worldly talented girl. She moves like she owns the stage, brother Finneas joining her momentarily for a coordinated dance, and by this time the whole audience is moving and shaking along with her, ecstatically taking in the whole performance but somewhat nostalgic already with the knowledge that this is her last song. Once the set is done and the stage is bare, the crowd is left momentarily stunned by the show they just witnessed and seem eager and willing to live through the experience all over again.

The stage is Billie Eilish’s natural habitat. There is no other explanation as to why the 15-year-old from Los Angeles performs in front of sold out crowds all around North America with such ease. Every step she takes, every note she hits, and every look she gives displays a conviction which confirms that she is exactly where she needs to be – it would be a crime to deprive Eilish from the stage and the fans from her.

CHEF NOTES: Episode Two

BY ROB COTTMAN

I have had the fortunate opportunity to meet many people throughout my life and travels, and every single one of them has taught me something about getting where you want to go. In this current chapter of my life as Executive Chef of World Cafe Live, I am grateful to work alongside many people in both the hospitality and music industry who are working hard daily to stay sharp in their respective fields. Here you will find my interviews with some of those people, and an exclusive inside look behind the scenes of who we are and what we do and why we love it.

EPISODE TWO: Meet Lauren

The hours associated with being a chef can be challenging, so a friendly face to greet you when you enter the building is a real game changer to start the day. Guest Services Manager Lauren Shughart has been that person for me and for so many of our guests and artists.

IMG_2361RC: How do you feel a Guest Services department differs from a Box Office staff and what has been the impact for you and your team in transition from one to the other?
LS: A lot of other venues keep these departments separate but for us, being a small, independent venue, merging the two just made sense. For me, even as a Box Office Manager, it was always about making guests feel extremely welcome when they’re here for a show. So when I was informed that we were going to create a Guest Services department, I saw this as a chance to go even further when it comes to making our guests happy. The transition from one to the other has been pretty seamless and has only allowed for more opportunity and growth for each of my staff members.  I’m excited to see how this department continues to grow!

RC: Why is it important to surround yourself with the right colleagues and how have you been so successful in maintaining a great team?
LS: I’m a big believer in the saying “If you love the place you work, you’ll never work a day in your life,” and that’s honestly how I feel every day.  That’s not only because of the work I do, but the people that I’m surrounded by.  Everyone that works here has a passion for what they do and that makes me strive to do better every day. When I’m hiring for any position in my department, I’m not just looking for someone who wants any old job.  I’m looking for people who are truly committed to being here and I think that shines through with the team I currently have.

RC: What are the biggest challenges you face in managing guest expectations in a building with two simultaneous event spaces?
LS: We work in a really big, confusing building and pretty much every night of the week we’ll have two shows happening simultaneously. That can definitely be a challenge, especially on busy nights.  The biggest thing for me is making sure all our guests are well informed on the workings of our building before they even arrive.  The sending of this information helps a great deal when it comes to the guest experience the night of.  But no matter how hard we try to get the information out there, there’s still going to be people that arrive and have no idea where they’re going or even what band they’re here for.  So, by getting details out in advance to our guests it allows for me to give more attention to those folks who might not be as well informed.

RC: What about the music industry have you learned since you started working here that has surprised you the most?
LS: That even though the industry seems SO big, it’s really quite small.  We all seem to know each other in one way or another.

RC: What are your most common Frequently Asked Questions? What are a few of your favorite questions that have made you really have to turn on the charm?
LS: The most frequent question we get is “I’ve never been to World Cafe Live before, how does it work?”.  Which is my favorite frequently asked question because that means with every night and every new artist we bring through we’re bringing a whole new crowd of people who have never stepped foot in our building before.  OH and probably second most frequently asked question- “Does Standing Room Only really mean I have to stand all night?” (in case you were wondering – yes, it usually does).

I wouldn’t say these are my favorite questions but probably the most memorable:
“What time does Free at Noon start?”
“Can I bring a cot to the concert?”
And lastly, and definitely one I’ll never forget… “Didn’t there used be a Petting Zoo here?”

RC: What is the best story you’ve ever been told when someone is trying to get tickets for a sold out show?
LS: A lot of people tend to take the “my husband/wife is going to kill me for waiting to buy these.  Can you do anything?” route.  I’ve also been offered someone’s kidney before- which I politely declined.

RC: What are you most focused on for the venue in 2020?
LS: My team and I are focused on making 2020 a great year for the venue!  This is going to sound cheesy but I’m really proud of what we’re doing and what we continue to do so I can’t wait to see what 2020 brings!

RC: What new menu item from The Lounge is a must have for guests looking for recommendations?
LS: Crisp Salad with Ahi Tuna is definitely a go-to for me!

CHEF NOTES: Episode One

BY ROB COTTMAN

I have had the fortunate opportunity to meet many people throughout my life and travels, and every single one of them has taught me something about getting where you want to go. In this current chapter of my life as Executive Chef of World Cafe Live, I am grateful to work alongside many people in both the hospitality and music industry who are working hard daily to stay sharp in their respective fields. Here you will find my interviews with some of those people, and an exclusive inside look behind the scenes of who we are and what we do and why we love it.

EPISODE ONE: Meet Gabe

As a Chef, one of the best compliments to your food is the perfect cocktail. One of my favorite collaborators is World Cafe Live Bar Manager and resident mixologist, Gabe Dullek.

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RC: What do you feel like defines a mixologist and how do they differ from bartenders?
GD: Like a most bartenders, I’m reticent to embrace the term “mixologist”, even if it makes sense on paper. That’s probably because of the common perception surrounding it; it suggests an image of pretention that most of us don’t want to be associated with. Given the chance to rewrite popular perception, I’d define a mixologist as a bartender who also creates cocktail recipes and has a passion for the art of the cocktail.

RC: Where does your passion for spirits and cocktails stem from?
GD: I get most of my culinary appreciation from working with my dad, who’s been a chef for as long as I can remember. He’s always had a capital “R” Romantic view of cooking and treated it as his art that he had the opportunity to share. I can’t place the exact moment when I steered that same passion towards spirits, but after a few years in the industry, I started taking over the cocktail program at WCL. When I realized I had been reading cocktail books in my free time, I knew I’d caught the bug.

RC: What is your take on representing traditional recipes vs using personal creativity to put a twist on a classic?
GD: My love of history leads me to try more than my fair share of traditional cocktail preparations, and when I share those with other people, it feels like momentarily resurrecting the past. But the past isn’t necessarily sacred, and older isn’t necessarily better. That’s why it’s important to study context, learn from it, and expand upon it. Never stop improving what’s been done before.

RC: How do you encourage people who are less informed about the nuance of spirits and invite them in to try something new?
GD: I asked the same question of Derek Brown at a signing of his book “Spirits, Sugar, Water, Bitters”. He told me that a bartender’s most important tool behind the bar is charm. If someone asks for a basic cocktail, offer to make them something better. Make it a collaboration between you and them. Bartending being a social career, you can usually pick up on whether someone will be receptive to that approach. The other key is to avoid being condescending. I treat my liquor knowledge with the same enthusiasm as a kid opening their toybox for something to show you.

RC: What is your favorite spirit to use in cocktail creation, and why?
GD: There’s a wide range of Italian Amari (bittersweet herbal liqueurs) out there, and maybe the best thing about them is that no two are alike. Take any cocktail and swap out the sweet ingredient for an Italian Amaro and it’ll result in a beautifully complex drink.

RC: What spirit in your opinion should never be mixed?
GD: Single malt Islay scotch. But in general, any spirit for which the aging process is part of the appeal. Those flavors can take a generation to develop, and they’re easily masked by additives. I won’t be so dramatic as to suggest that someone who enjoys their ten-year-old scotch with sprite is committing an act of sacrilege, but it would be wasteful.

RC: What spirit do you think is the most overlooked when creating cocktails?
GD: Vermouth has been relegated to this sad role of punching bag for martini drinkers. Probably because they’ve never had a good one or worse, had one that’s been sitting behind the bar way past its expiration date (refrigerate your vermouth, everybody). Like amaro, a decent vermouth can add complexity to almost any cocktail or be enjoyed on its own.

RC: How do you handle the challenges of high volume bartending, where there isn’t time to develop a conversation around each drink?
GD: The greatest challenge has been ensuring speed and ease of service without sacrificing quality; thankfully I have as much time to prepare as I’m willing to put in. I took inspiration from stories of Donn Beach, mixing and batching ingredients ahead of time to speed up service and guarantee consistency. I’ve been given the opportunity to continuously experiment with and improve those formulas and will continue to do so.

PHOTOS BY MARIO OLIVETO

“Teen Learning Community Bryn Mawr: 14 Years of Prototyping Talent-Based Student Philanthropy” via Mainline Suburban Life

“In the winter of 2006, with World Café Live’s Hal Real in full support early on, Lower Merion’s student impresario Dani Ella Yaron was able to stage several revenue-generating concerts highlighting student musicians to start the funding for an innovative teen center.

Real very generously gave Teen Learning Community one hundred percent of gate revenue, based on the realistic expectation that people in the audience would spend a lot of money on food and drinks.

As a result of Hal Real’s business model, through three concerts, we were able to bring in over two thousand dollars to pay for insurance policies to underwrite our events and look into a broader campaign to purchase the up-for-sale Bryn Mawr Hardware Store.”

Meet with students and ask them what they can do – their talents – and what they want to do, set a purpose, and do the work. And, of course, if you can find someone as generous as entrepreneur Hal Real of World Café Live to get you started financially, you will be in good shape.”

READ FULL STORY

Goose Island Takeover 2019: Bites & Brews

As part of our Goose Island Takeover on June 22nd, we are hosting a one night only Bites & Brews” beer dinner featuring seasonal and exclusive beers with dishes prepared specifically to pair with each one.

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Similarly to how brewers pair hops with other ingredients to create craft beers, our Executive Chef, Rob Cottman, has tasted each beer for both hidden and prominent notes to create a five course menu meant to “take you on a journey of Goose Island and World Cafe Live cuisine.” He adds, “They all blend together like a DJ blending different genres of music in one flawless set.”

Goose Island’s Philly brewer, Tim Caron, also feels the natural connection between food, beer, and music: “We love collaborating with musicians, festivals, venues, and other people in the music industry any time we can. Music and brewing are both creative outlets, so we like to mix them together and enjoy the results.”

Plus, there are both meat and vegan options available! This menu was created with both diets in mind – no afterthought protein substitutions, but carefully crafted plates. “People have been eating a plant-based diet for decades, but these days the creativity of vegan options is out of this world. I like to create dishes that people can enjoy daily and not look at like novelty creations,” explains Cottman.

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[Vegan] Thai basil risotto with a vegetable stack of eggplant, zucchini, squash, and spinach tofu ricotta finished with sundried tomato pesto

Light and flavorful, this is the perfect menu to pair with summer beers, plus our very own exclusive World Cafe Live Spotlight Session IPA — “a New England style session IPA loaded with malted and flaked oats, then abundantly hopped and dry hopped with some of our favorite hops (Cashmere, Idaho 7, and Chinook),” describes Caron.

Join us for a delicious experience and to learn more about the beer pairings from Goose Island’s own Philly brewers, who will be on site to walk you through each course.

JUNE 22 // 6PM // $60 // TICKETS

Now Hiring: Servers / Food Runners

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World Cafe Live is now accepting applications for qualified servers and food runners/bussers. Potential applicants should have a preferred 2+ years experience in the service industry and be able to navigate working in a fast-paced and high pressure environment. World Cafe Live thrives on a team mentality and expects all employees to contribute positively to our team in a multitude of ways. Upon applying please attach a resume as well as 5 reasons you think you would be a great addition to our team. We look forward to hearing from you!

Applications can be submitted to: jobs@worldcafelive.com