June 15, 2019 5:30 p.m.End:
June 15, 2019 8:30 p.m.Location:
Batter & Berries, 2748 North Lincoln Avenue, Chicago, IL 60614BallStateBACSBrunchTour2019.eventbrite.com
Make your reservation, avoid the usual line and wait time to get in, and meet members of the Ball State University Black Alumni Constituent Society for a private brunch with champagne toast at Batter & Berries on Saturday, June 15. There are three seating times available: 5:30, 6:30, or 7:30 p.m.
Cost is $35 per person and includes one meal and one beverage. Gratuity is also included.
Meal choices include:
- French Toast Flight + House Made Sausage (Chicken or Pork)
- Cluck-N-Gaufre—our version of Chicken and Waffles
- La Colombe Brisket Hash
- Spinach Omelet
- B&B Poutine
- Chili Garlic-Grilled Shrimp Wrap
$10 of the ticket price will go toward the BACS Endowed Scholarship Fund (#461) and BACS Book Scholarship Fund (#462). Scholarships from these funds are awarded to current Ball State students each year to help offset educational expenses.
Please RSVP by Sunday, June 9, 2019. Visit BallStateBACSBrunchTour2019.eventbrite.com to purchase tickets.
Special thank you to BACS and Craig Richardson, '90, for hosting this inaugural event on the BACS Brunch Tour. The tour will continue in different cities throughout the summer and fall.
About Batter & Berries:
Batter & Berries was founded by Craig Richardson,’90, in 2012 as an eclectic breakfast, lunch, and brunch restaurant. The purpose was simple: To provide a world-class dining experience like no other. By presenting guests with unique food options and an upbeat, invigorating atmosphere, he has done just that.
Most of the menu items are made in house each day. Every egg is cracked by hand, sausages are handmade from locally sourced poultry and Maple Leaf Farms Pork, and potatoes are shredded fresh daily. Batter & Berries uses 100% pure maple syrup, nothing artificial. The french toast batters and sauces are made with fresh fruit, which leaves an unmistakable impression on the palate.