PRINCETON CLUB OF CHICAGO VOLUNTEER GATHERING - MARCH 15, 2017
Calling all Princeton Club of Chicago Volunteers!
It's time for our annual event to say THANK YOU in appreciation of your dedication and support of Princeton and the Princeton Club of Chicago.
Please join us for happy hour and light snacks/charcuterie at Danke, founded by fellow Tiger Matt Sussman '08.
Chicago, IL 60603
Click HERE to let us know you will be joining us by Monday, March 13th at midnight please!
If you have any difficulties registering on-line, please call the Princeton Club at 847-256-5800.
Questions? Contact Princeton Club of Chicago President Rob Khoury '90 @ firstname.lastname@example.org
From terrine to table, Danke is a charcuterie-focused sandwich shop and wine bar located in 16" On Center’s Revival Food Hall. Meats, cheese, and bread rule the second project by Scott Manley and Matt Sussman of Logan Square’s award-winning, alpine-inspired Table, Donkey and Stick. Danke’s inviting menu highlights Chef Manley’s exceptionally crafted meats and Sussman’s widely-respected bread program. According to the Chicago Tribune, the "sandwiches are in contention for best-in-city status."
A twelve-seat counter flanks one side of the deli, giving patrons the option to grab and go, or sit and explore the unique wines and craft beers Sussman, a certified sommelier, and Tegan Brace have expertly selected.
Matt Sussman '08
A native New Yorker and baking enthusiast, Matt got his start experimenting with many bread styles using commercial equipment he kept in his garage. His passion for naturally leavened breads and great wine was the impetus for his first restaurant Table, Donkey and Stick and Danke’s charcuterie-based sandwiches would be naked without his fresh baked bread.
As the Executive Chef of both Table, Donkey and Stick in Logan Square and Danke in Revival Food Hall, Scott Manley has built his reputation by producing some of the best and most unique charcuterie in Chicago. Manley partnered with Sussman in 2012 for Table Donkey and Stick. At Danke, Scott makes charcuterie accessible to a greater audience in the Loop with his thoughtful style that highlights the flavorful complexities of cured meats.
Tegan, a veteran of Table Donkey and Stick, worked with Matt and Scott for over two years before transitioning into her role as General Manager at Danke. A visual artist, she is passionate about creating experiences through hospitality, wine, and art. Find out more about her work at Teganbrace.com