- $45 for one premiere ticket to see Judy Collins & Ari Hest on Thursday, February 4, at 8 p.m. (up to $70.85 value)
- $22 for one premiere ticket to see the Dirty Dozen Brass Band on Sunday, February 7, at 8 p.m. (up to $34.88 value)
- $38 for one front premiere ticket to see B.J. Thomas on Sunday, February 14, at 8 p.m. (up to $59.95 value)
- $14 for one premiere ticket to see The Wellington International Ukulele Orchestra on Monday, February 29, at 8 p.m. (up to $21.80 value)
- Judy Collins: This celebrated folk singer and social activist counts Joan Baez, Joni Mitchell, and Bob Dylan as peers. Her classical piano training and penchant for eclectic covers—of everything from “Amazing Grace” to “Send In the Clowns”—has earned her not only Billboard success but a Grammy to boot. Joining her will be Ari Hest, a singer-songwriter whose work can be heard on Army Wives and One Tree Hill.
- Dirty Dozen Brass Band: New Orleans jazz got a jolt of funk and bebop when this Louisiana group burst onto the scene in the ’70s. Since then, they’ve amassed a fanbase that includes fellow musicians and collaborators Modest Mouse and Widespread Panic.
- B.J. Thomas: Thanks his rendition of “Raindrops Keep Fallin’ on My Head” (originally penned by Hal David and Burt Bacharach while empathizing with an umbrella), “Hooked on a Feeling,” and other massive hits, this clear-voiced pop singer has earned five Grammys and two GMA Dove Awards.
- The Wellington International Ukulele Orchestra: Flight of the Conchords’ Bret McKenzie joins this New Zealand–based collective to weave comedy, playful vocal harmonies, and double bass into ukulele versions of pop tunes and standards.
Michael Dorf stood with his brother Josh, smiling over the barrel filled with wine from grapes they'd just crushed, fermented, and pressed. He claims that despite tastings and classes, he'd never begun to understand wine until this moment. As his understanding grew, he laid the foundations for City Winery: a full winery facility, restaurant, and concert venue inside urban Chicago. He now watches over more than 400 international wines and 20 house wines. Inside the winery, these wines—made from nine US and international varietals—age inside stainless steel tanks and American and French oak barrels. Here, staffers lead winemaking classes, letting visitors join the crushing and fermenting process, and showing them how make private barrels and fill custom juice boxes or bottles pasted with labels of their own design.
These monolithic tanks and barrels can be seen through floor-to-ceiling windows from most of the restaurant's rooms, where servers ferry Executive Chef Andres Barrera's dishes, each a blend of Italian, French, Spanish, and Middle-Eastern flavors. The culinary team crafts small and large plates of artisanal cheeses, seafood, and flatbreads—which they make using the winery's own wine lees as yeast. In the restaurant and Barrel Room tasting bar, staffers pour housemade wines piped fresh from the cellar through 14 taps, while visitors bask in the glow from hard wood and floor to ceiling windows. Patrons dine on a ground floor lit by soft blue lights and hanging lamps fashioned from old wine bottles, as well as a mezzanine level looking out on the city skyline. Private dining rooms gather guests around long communal tables, stretched between exposed brick walls. In the show venue, comedians, live musicians, and slapstick-prone stage crew members entertain audiences under the glow of tabletop candles.