Oak Brook Magazine July/August 2025

Skyvi Pergolas

Skyvi Pergolas: Elegant, Functional,

and Built to Last

A Custom Statement of Luxury

Skyvi Pergolas enhance any home with a sleek, customizable design. Available in dimensions up to 23’ x 16’ x 9’, they can be tailored with premium materials and features to complement your space.

Effortless Functionality

With louvered roofs and side panels, Skyvi Pergolas adjust at the touch of a button. Choose from screen fabrics or glass sliding panels to create an enclosed retreat for year-round enjoyment.

Exceptional Quality & Durability

Crafted from powder-coated aluminum and reinforced with stainless and galvanized steel, Skyvi Pergolas resist chipping, peeling, and harsh weather— standing strong against winds up to 68 mph. Plus, their ecofriendly production makes them a sustainable choice.

Versatile for Any Space

Perfect for patios, rooftops, or backyard escapes, Skyvi Pergolas also elevate commercial spaces, offering stylish outdoor comfort for patrons.

A Smart Investment

Skyvi Pergolas provide a high-end outdoor experience.

Experience the award-winning Italian restaurant, serving a culinary voyage of classic proportions. The restaurant offers a menu of trend-setting fare, including fresh fish, veal, chicken, award winning steaks and of course, our delicious pastas. Roberto’s Ristorante radiates a Tuscan atmosphere, compliments of its warm decor and impeccable service.

EA Full Plate of Local Flavor

very issue of Oak Brook Magazine is an opportunity to celebrate the individuals and organizations that define the heart and spirit of our vibrant community. In this edition, we are proud to spotlight four remarkable stories that showcase innovation, creativity, and connection— from middle school achievements to world-class culinary expansion.

We begin with the inspiring success of the newly launched Business Professionals of America (BPA) program at Butler Junior High. In just its first year, Butler’s BPA chapter has accomplished what many take years to achieve: a national title. Spearheaded by educator Ken Shum and supported by Principal John Hamilton, this program has transformed curious students into confident leaders. From local teamwork to national triumph, these young professionals are proving that drive and determination have no age limits. Their story reminds us that when mentorship and opportunity align, anything is possible.

Our next feature explores how a simple meal can change lives across continents. Venture Kitchen’s partnership with the One Feeds Two initiative represents the power of local business for global impact. With every meal purchased, a school meal is donated to a child in need. It’s a model that proves dining out can be deeply meaningful—and that Oak Brook businesses are playing an active role in fighting hunger worldwide. It’s community service reimagined, plated with purpose.

From academic excellence to artistic empowerment, we turn the spotlight on Kinda Arzon, an Oak Brook–based maternity photographer whose journey began with simple snapshots of her children. What started as a hobby has blossomed into a high-end portrait business celebrated in major publications and cherished by everyday women. Kinda’s passion goes far beyond the lens—she offers her clients not just beautiful images but a transformational experience. Through her studio sessions, she helps women embrace their strength, their beauty, and their stories—especially during one of life’s most tender and vulnerable seasons. Her artistry is matched only by her generosity, as she continues to give back through charity and advocacy rooted in her Syrian heritage.

And finally, one of Chicago’s most beloved culinary destinations is planting new roots right here in Oak Brook. The Purple Pig, known for its bold Mediterranean flavors and awardwinning chefs, is expanding into the western suburbs. Led by Oak Brook native Marianna Shubalis (Bannos) and her exceptional team—including James Beard Award–winning Chef Tony Mantuano—this new location will offer not only fine dining, but also a vibrant market concept for casual bites and gourmet goods. From deep family roots to a clear culinary vision, The Purple Pig’s newest chapter is a love letter to Marianna’s hometown— and a major milestone for our dining scene.

Together, these stories reflect the incredible diversity and dedication of Oak Brook’s people. Whether through education, entrepreneurship, artistry, or hospitality, each one adds a unique note to the harmony of our community.

Warm regards,

Scott Jonlich Publisher, Oak Brook Magazine

On the Cover: Cathy Mantuano, Tom Shubalis, Marianna Shubalis (Bannos) and Chef Tony Mantuano, co-owners of The Purple Pig

Photo by Victor Hilitski

Joe Rizza

FOUNDER & PUBLISHER

Scott Jonlich sjonlich@HinsdaleMag.com

GROUP PUBLISHER & EDITOR

Anne Healy anne@HinsdaleMag.com

MANAGING EDITOR

Larry Atseff larry@HinsdaleMag.com

CONTRIBUTING EDITORS

Maureen Callahan

Valerie Hardy

Anna Hughes

GRAPHIC DESIGNERS

Jennifer Frencl

Rachel Pavlovich

Katie Bolinger

CONTRIBUTING WRITERS

Chuck Fieldman

Exclusive cosmetic eyelid surgeon with specialization in blepharoplasty for the upper and lower eyelids and ptosis repair.

AMJAD Z. AHMAD, MD

LISLE 3100 Ogden Ave 630-505-8888

3000 N. Halsted St 773-799-8883

Jack Rodak

Jeff Vorva

FEATURE PHOTOGRAPHERS

Victor Hilitski

Greg Kozlick Atticus Fair, Video Editor

ADVERTISING SALES

graphics@hinsdalemag.com

Hinsdale Magazine Group 3 Grant Square #201 Hinsdale, IL 60521 630-655-3400 OakBrookMagazine.com

SUMMER IN THE SUBURBS

YOUR GUIDE TO LOCAL HAPPENINGS

Summer is in full swing, and we’ve got a list of happenings that showcase the best of summer in the west suburbs. In addition to the variety of family festivals, musical performances, and farmers’ markets throughout the area, be sure to check out these unique events that highlight great local businesses and causes.

“AN AFTERNOON IN THE GARDEN:” ELMHURST GARDEN CLUB GARDEN WALK & BOUTIQUE FAIRE

July 13, 10 AM-4 PM Wilder Park

ElmhurstGardenClub.org

Join the Elmhurst Garden Club for “An Afternoon in the Garden” during their 29th annual Garden Walk & Faire. The walk showcases both private and public gardens, along with a boutique in Wilder Park featuring crafters, gardening accessories, as well as horticulture

BY ANNA HUGHES

exhibits and experts. Most of the event proceeds are used to fund student scholarships. Tickets for the walk are available online, and the Boutique Faire is free to the public.

FAMILY BIKE NIGHT

July 17, 5:30-7:30 PM Heritage Park OBTPD.org

Grab your bikes, scooters, and strollers for an evening of family, fun, and movement! Family Bike Night is a chance for the whole family to cruise through designated paths and enjoy a beautiful summer night outdoors. Attendees can spruce up their rides with a free bike decorating station while enjoying music and snacks to keep the energy rolling. This event is free, and no registration is required.

SIDEWALK SALE

July 18-19

Downtown Hinsdale

HinsdaleChamber.com

Spruce up your summer wardrobe with Hinsdale’s hottest shopping event of the summer: the sidewalk sale. Stroll through the

streets of downtown to find fabulous pieces at incredible prices from your favorite local boutiques. Don’t forget to check out inside the stores as well—the sales aren’t limited to the sidewalk!

HINSDALE HUMANE SOCIETY ADOPTION EVENT

July 20, 10 AM-1 PM Burr Ridge Village Center

ShopBurrRidge.com

Are you searching for the newest member of your family? Or maybe considering a sibling for your current furry friend? Meet adoptable pets and support local animal rescue efforts during the Hinsdale Humane Society adoption event at the Burr Ridge

"AN AFTERNOON IN THE GARDEN"

Photo courtesy of Elmhurst Garden Club

'CUE FOR A CAUSE

Photo by Clark Maxwell

Village Center. Visit hinsdalehumanesociety.org today to view all their current adoptable pets!

CHRISTMAS IN JULY

July 20, 11 AM-2:30 PM

Lucille Restaurant at Drury Lane Hotel

LucilleRestaurant.com

If the summer heat and busy schedules have you yearning for the holiday season, Drury Lane has the event for you. The magic of the season is alive during their Christmas in July event. Guests will experience an unforgettable afternoon complete with festive decorations, cheerful holiday music, and an extravagant holiday feast. Visit their website for tickets, which cost $80 for adults and $30 for children ages 5-12.

summer concert at the new Oaks Amphitheater. Anyone interested (21+) can register online, where tickets and time slots are available.

BEN’S MEMORIAL MILE

August 9, 3-8 PM

Fishel Park

BensMemorialMile.com

HINSDALE HUMANE SOCIETY ADOPTION EVENT

A WALK IN THE PARK WINE TOUR

July 31, 4:30-7:30 PM Central Park

OBParks.org

Walking and wine? Enjoy both at once with a summer evening stroll during a casual guided wine tour of Central Park (about a 1.5-mile walk). As you tour the park, guests will experience a selection of several wines with light food pairings. The event will begin at the park’s Ginger Creek Pavilion and will end with a

FINE ARTS FESTIVAL

In honor of Benjamin Lee Silver, a former Downers Grove resident, run or walk a mile in support of mental health research and educa tion. During Silver’s 22 years, he was a competitive runner and passionate about making a difference in his community. Ben’s family and friends decided the perfect way to celebrate his life was by “sweating it out on the track in the name of effort, community, and love-regardless of speed.” The course will start and end at Fishel Park, where a community event with live music and other fun activities will take place.

‘CUE FOR A CAUSE

August 31, 12-7 PM

York & Vallette Streets

ElmhurstWalkin.org

Calling all self-proclaimed grill masters! Put your barbecue skills to the test at this year’s ‘Cue for a Cause. This friendly cooking competition is a top fundraiser for the

Elmhurst Walk-in Assistance Network, which has aided individuals and families in the Elmhurst community since 1997. This event is great for anyone, whether you’re behind the grill or waiting to fill your plate. Visit EWAN’s website for more information on how to get involved through sponsorship and team fundraising opportunities.

FINE ARTS FESTIVAL

September 6-7  Downtown Downers Grove DowntownDG.org

The Downers Grove Art Festival is celebrating 48 years with its September art show. Artists from across the country will showcase their art: jewelry, paintings, photography, woodwork, mixed media, drawing, fiber, ceramics, glass, and graphics. The live music and children’s art area, along with a variety of local boutiques and cafes near the art displays, make this a perfect family event. Interested artists can now apply to the festival online. n

Photo courtesy of Downtown Downers Grove Management Group

13 GOING ON 30

In its rookie year, Butler business professionals club earns national title

BY ANNA HUGHES

t the start of the 202425 school year, math teacher Ken Shum introduced Business Professionals of America (BPA) to Butler Junior High in Oak Brook. Inspired by his own experience with the organization as a student at Hinsdale Central High School, Shum pitched the idea to the school board to offer students meaningful opportunities in professional, civic, service, and

Just nine months later, Butler’s newly formed BPA chapter had exceeded all state level, nine students traveled to Orlando to compete in the National Leadership Conference, competing against top students from 20 states, Puerto Rico, China, and independent chapters from around the world. They

returned home with a first-place title in the Virtual Multimedia and Promotion team event, as well as top-ten finishes in four other categories.

In their first year, Butler students had established themselves as a leading team among thousands of junior high competitors nationwide.

“The first year of most programs is really about building a foundation that you can grow on,” Butler Principal John Hamilton said. “In one year, the collaboration between Ken and these kids didn’t build the foundation. They built a whole skyscraper.”

BPA offers students a chance to explore real-world skills through competitive events in a variety of

categories. These competitions emphasize the organization’s goals of self-improvement, leadership development, professionalism, community service, career development, public relations, student cooperation, and safety and health.

“[I watched] the students develop from, ‘Hey, what events should I choose?’ To practice, practice [and] fine tune things, and then the day of competition [realize] ‘Wow, I’m getting a medal for this. I got a chance to go to nationals,’” Shum said. “It was just fun to be along for the ride.”

Shum and Hamilton were struck by the levels of maturity and professionalism that students showed during the entire process. Even in individually judged events, students supported one another through

This was the first year the BPA program has been offered at Butler Junior High resulting in tremendous success.

Through this program, we saw kids go from being kids to young professionals overnight. I mean, it was incredible to see.”

- PRINCIPAL JOHN HAMILTON, BUTLER JUNIOR HIGH

practice and preparation, demonstrating kindness and mutual respect throughout the process.

“One of the coolest things about teaching in junior high is that you see kids come in, they’re 11 years old, and then you see them leave as young adults over the span of three years,” Hamilton said. “Through this program, we saw kids go from being kids to young professionals overnight. I mean, it was incredible to see.”

Butler students also collaborated with Hinsdale Central BPA members, who shared their experiences with the

organization, offering guidance and encouragement. This connection also provides some comfort to Butler students as they continue onto high school, knowing club members are ready and willing to welcome them with open arms.

“[Butler graduates] came to offer them advice and cheer them on and really support them,” Hamilton said. “That was a cool bridge to see being built right in front of us, seeing these kids… come back and serve as real mentors.”

Shum and Hamilton agree that this is

only the beginning of the BPA program at Butler. They are excited to watch current and future members develop into young professionals and confident leaders.

“These are real-life skills that they’ll take with them to high school, to college, and then into whatever careers they choose,” Hamilton said. “These are things they can use in any field that they go into. It’s really an incredible thing.”

To learn more about Business Professionals of America, visit BPA.org. ■

Students from Butler Junior High at the National Leadership Conference showcase in Orlando.

Butler Junior High took home first place in the Virtual Multimedia and Promotion team event at the National Leadership Conference.

Wrap Up Summer

with a Back-to-School Stay in Oak Brook

Summer is slipping away but there’s still time to soak up sunshine and enjoy quality family time. Oak Brook offers the perfect destination to blend a little more summer fun with back-toschool shopping. Make lasting memories while you finish up your family’s back-to-school prep.

STAY

Check in to an Oak Brook hotel that perfectly fits your needs, whether that means extra space and a kitchen, newly renovated guest rooms, a swimming pool, or one where your dog can join in the family fun!

DINE

With dozens of restaurants and every kind of cuisine you can think of, you can explore new flavors along the way whether it is for a quick bite or a memorable family dinner.

SHOP

Oakbrook Center is Chicagoland’s premier open air luxury shopping center, home to more than 160 upscale retailers—perfect for checking off everything on your back-to-school list, from the latest styles to classroom essentials. Once your shopping bags are full, enjoy live music or a movie on the lawn.

FAMILY FUN

Oak Brook is packed with fun for all ages! Here you’ll find everything from mini-golf to golf, bowling and bocce, virtual reality adventures, thrilling escape rooms and movies on the big screen.

To plan your back-to-school getaway, visit www.onlyinoakbrook.com

IN PORTRAIT Empowered

photographer captures the beauty of motherhood

BY ANNA HUGHES

Sharing photos on social media has become second nature to millions. What started as a fun way to keep in touch with family and friends has launched many amateur creators into unexpected careers.

In a way, that’s exactly what happened to Kinda Arzon.

The Oak Brook-based photographer started sharing photos of her kids on Facebook—like many other moms with jam-packed camera rolls—during its rise to popularity in the late 2000s. Arzon, who had always been interested in photography, was surprised when friends reached out in awe of her hidden talent.

“People started reaching out to me saying, ‘I love the way you take pictures. Would you mind taking my family photos?’ And it’s kind of how it all started,” Arzon said. “I was so flattered that people were asking me to take their photos.”

Encouraged by this feedback, she signed up for photography classes near her home in San Diego and converted her garage into a studio, where she initially specialized in newborn photos. As her confidence grew, so did her ambition.

“I knew that I wanted to do more maternity,” Arzon said. “I just was just kind of bored of being outdoors. Everybody does outdoor pictures…I wanted something a little bit more challenging for me, so I started looking at studio lighting and more, like, editorial type of photography.”

Local

Kinda Arzon, who has degrees in chemistry and computer science, never imagined she would pursue her hobby of photography as a career.

Photo by John Gress and hair and makeup by Beauty by Araceli

Her shift to studio-based maternity portraits proved to be the perfect fit. Clients began flying in from all around California. She started photographing celebrities and landing credits in People Magazine, US Weekly, and the Wall Street Journal.

“I have worked in San Diego and in L.A., and I feel like the studio experience should be given to every person you know, everyday moms, everyday women…I’m not just taking their photos; I’m giving them an experience to feel like they’re movie stars,” Arzon said.

When Arzon and her husband moved to Elmhurst in 2020, she took that

mindset with her. She took a leap of faith on a two-year lease in Oak Brook—despite having no clients nearby—determined to provide a Hollywood experience in the Chicagoland area. Thanks to a hashtag on her Instagram account that attracted local accounts, her studio was almost immediately full of pregnant women ready for their photo-op.

“I feel like every woman needs to be treated like a celebrity,” Arzon said.

In order to make that a reality, Arzon and her team handle everything. Clients receive professional hair and makeup, access to a curated wardrobe of dresses and fabrics, and guided posing instruction. All they have to do is show up.

“The transformation process is amazing,” Arzon said. “They look at the first picture, and they’re like, ‘Oh, that’s me.’ Like, they’ve never seen themselves in this light before.”

As a mom of two, Arzon understands that pregnancy is often filled with joy but also anxiety and insecurity. She leads each session with empathy and

grace, focused on connecting with each client.

“My favorite part is just really showing someone who’s not feeling so great and not feeling so beautiful how beautiful they truly are,” Arzon said.

These photoshoots are vulnerable and emotional. Many of her clients have faced heartbreaking pregnancy losses, struggled through IVF, or anxiously waited years, hoping they’d one day be able to book a maternity photoshoot of their own.

“I’ve had a few clients who have gone through the IVF journey, so I told them to bring a lot of the needles that they injected themselves with, and we created artwork with it,” Arzon said. “Then I’ve created a photo where the mom is laying down, and then they’re kind of around her, just to kind of capture the journey.”

Arzon’s passion for helping people extends beyond the studio. She hosts cooking classes, another passion of hers, to raise money for local charities. She also co-founded a nonprofit to raise money for Syrian refugees, a cause she is passionate about because of her Syrian ancestry. Any time she can, she donates her photography services to support charitable events and organizations.

“If you’re unhappy with something, really search within yourself to find what’s going to bring you joy, whether it’s cooking, whether it’s learning how to sew, whether it’s learning how to [play] pickleball, whatever it is that’s going to bring you joy,” Arzon said. “And then I think, I think things will fall into place.”

“There’s no age limit to what we want to do or what we want to learn and what we want to create,” Arzon said.

“I’m very happy doing what I’m doing right now. I just never knew that this was ever going to happen.”

For more about Kinda Arzon, visit KindaArzon.com. You can also follow her on Instagram @kindaarzonphotography. ■

Above: Arzon has many celebrity clients, including Chicago Bears wide receiver DJ Moore and his family, who are pictured here. Left: Arzon specializes in editorial photography sessions at her Oak Brook studio.

YOUR BEST GOLF DAYS

START THIS SUMMER AT OAK BROOK GOLF CLUB

Local Tradition. Championship Golf.

HIT BALLS

RAIN OR SHINE

NEW Driving Range with 22 Bay Structure

SUMMER 2025 RANGE HOURS*

Monday 11:00am to 7:45pm

Tuesday 6:15am to 7:45pm

Wednesday 6:15am to 7:45pm

Thursday 6:15am to 7:45pm

Friday 6:15am to 7:45pm

Saturday 6:15am to 7:45pm

Sunday 6:15am to 7:00pm

*For expanded range hours or to book a tee time, visit www.golfoakbrook.org.

SAVOR SUMMER AT THE GRILL

Enjoy Patio Season with crisp salads, handcrafted sandwiches, hearty entrees, and refreshing beverages. Now offering gluten-free fare too!

OAK BROOK RESIDENTS

Discounted Golf Rates & Advance Tee Times via the Preferred Card. For details, visit www.golfoakbrook.org/course-memberships

New GPS on carts gives you precise distances, smarter club choices and faster play, helping you lower your score every round!

New expanded parking means easier access and more convenience every time you visit!

Menus with a Mission

At one of Dave Sloan’s restaurants, every meal means more

BY ANNA HUGHES

Every morning, Elmhurst native Dave Sloan wakes up with the same goal: to make other people happy.

To him, that’s the essence of the restaurant industry—where he’s spent the past 15 years building a name and a mission.

“I found my passion in food, the creativity around it, serving people, you know, having them really appreciate the effort and the food that you provide them,” Sloan said.

The York High School graduate traded his career in finance for food when he became CEO and Co-Founder of Naf Naf Grill in 2010. At its start, Naf Naf was a small

restaurant in Naperville focused on serving authentic Middle Eastern fare. Thanks to Sloan’s business background and entrepreneurial spirit, Naf Naf grew from this singular concept into 38 restaurants nationwide.

“Naf Naf was an MBA in restaurant management,” Sloan said “Of course, I made a ton of mistakes that I

learned from. Had a lot of successes as well.”

That experience inspired his next business idea: Alongside partners Franklin Buchanan and Stephanie Simpson, Sloan launched Venture Kitchen, a restaurant group built to develop emerging restaurant brands—building upon the same creativity and innovation that drove Naf Naf.

“It’s a passion of mine creating different brands,” Sloan said. “We’re taking brands that have shown some life or consumers really like, and we help them expand it throughout the Chicagoland area, hopefully soon outside of the Chicagoland area.”

“We’re just trying to do something good for the world, and this is our way of incorporating something good in our business to help people.”

- DAVE SLOAN, VENTURE KITCHEN

Today, Venture Kitchen includes four unique brands: Blackwood BBQ, Taqueria Invincto, Naansense, and their most recent addition, Minnie Bird. These restaurants are bringing authentic, high-end cuisine—Southern barbecue, Mexican, Indian, and fried chicken, respectively—to several locations across the city and suburbs. Sloan can often be found at one of Venture’s three Oak Brook locations on 22nd Street, ensuring everything is top-notch.

“The bigger goal is to get these brands into other markets and continue to grow them and just have a great restaurant business that can employ a lot of people,” Sloan said.

Sloan’s desire to serve, however, extends beyond delicious food and fantastic customer service. When he and his team started Venture Kitchen, they knew it was the perfect opportunity to incorporate philanthropy. They partnered with One Feeds Two, a charity founded by Sloan’s friend in England, and brought its mission to the United States.

“The premise of One Feeds Two is just, it’s phenomenal,” Sloan said. “It’s simple for the consumer to understand: You come to one of our restaurants, you eat a meal, we’re going to provide a meal to a child living in poverty.”

Anytime a meal or product is purchased at a Venture restaurant, they donate a school meal to a child living in poverty. Providing meals at school is key to their mission: they’re motivating kids to go to school and receive their meals—hoping to break the chains of poverty through education.

“We want consumers to understand that when they come to our restaurant, not only are they getting a great meal, but they’re also helping a child in need,” Sloan said. “We’re just trying to do something good for the world, and this is our way of incorporating something good in our business to help people.”

Naansense Indian fried chicken

David Sloan, Venture Kitchen

Photo by Victor Hilitski

One Feeds Two has provided almost 25 million meals to the most impoverished places around the world, specifically in parts of Africa and the Middle East, plagued by severe suffering and starvation.

“We get video of our feeding programs, and we get to see [the difference it makes],” Sloan said. “It’s great to see these kids get their one meal that they may only get a day, and it’s life-changing for them. Hopefully, even if it’s just one kid able to break away from poverty, it was all worth it.”

Although Sloan will never meet all these children, they are his source of

businesses across different brands contribute to their local communities, and he encourages all others to do the same.

“There are 350 million people in the United States. A lot of these people eat out every single day. If we can get to a point where every restaurant is doing this, we can pretty much solve world hunger,” Sloan said. “Of course, it’s a big vision, but you know, you got to start somewhere.”

To learn more about Venture Kitchen and One Feeds Two, visit VentureKitchen.co. By purchasing a meal at one of their restaurants, you are making a difference in a child’s life. Visit The Overlook in Oak Brook for dine-in or carry-out at one of these Venture Kitchen restaurants: Blackwood BBQ, Taqueria Invicto, and Minnie Bird. Other locations are available on their website. ■

motivation every day. Knowing that kids on the other side of the world benefit from his success is more than enough incentive to grow more restaurants.

“It’s always been important to me to show my kids, you know, ‘You’re so lucky to live here in the United States with all these opportunities. Do things for other people that can help them,’” Sloan said. “For me, that’s part of it as well, too, just showing my kids to be a good person and help others.”

Sloan considers the restaurant industry to be one of the most giving fields. He witnesses countless

Taqueria Invicto quesabirria tacos

Blackwood BBQ

Minnie Bird fried chicken

Where to PIG Out Next

Marianna Shubalis (Bannos) and team make her hometown their renowned restaurant’s second home

BY VALERIE HARDY

When it comes to swine dining in the heart of Chicago, nobody does it better than The Purple Pig. Situated along the Magnificent Mile (444 N. Michigan Ave.), this James Beard Award-winning restaurant, featuring “nose-to-tail cooking” and an extensive array of Mediterranean dishes, has been a top stop for tourists and locals alike for over 15 years.

Soon, suburbanites will also have easier access to this dining destination’s delicious dishes because The Purple Pig is headed west. This spring, the acclaimed restaurant announced its expansion to Oak Brook, the hometown of two of its owners: Marianna Shubalis (Bannos) - whose ex-husband Jimmy Bannos Jr. was The Purple Pig’s co-founder and original chef - and her father, Tom Shubalis.

The new location is slated for 15 Oakbrook Center, a prime space on the west side of the mall, formerly occupied by

Tom Shubalis, Cathy Mantuano, Chef Tony Mantuano and Marianna Shubalis (Bannos), co-owners of The Purple Pig, which is scheduled to open in Oak Brook later this year.

Photo by Victor Hilitski

home furnishing retailer Mitchell Gold + Bob Williams. Shubalis (Bannos) is excited about the site’s proximity to shopping hot spots Lululemon and the Apple store, and she is eager to “bring culinary talent” to that area of Oakbrook Center.

While Oak Brook has undergone a culinary renaissance of sorts in recent years, “it does not have any James Beard or Michelin chefs,” Shubalis (Bannos) explained – something that the addition of The Purple Pig will hopefully change. While an executive chef for The Purple Pig’s Oak Brook location had not been appointed at the time of publication, Shubalis (Bannos) said there will be “a lot of involvement” in the restaurant’s operation from current Executive Chef Efrain (Effy) Medrano and Chef Tony Mantuano, who – along with his wife Cathy, is a co-owner of the restaurant.

James Beard Award-winning and Michelin-starred Chef Mantuano has been a partner with The Purple Pig since its inception in 2009. His work with Chef Medrano dates back to when Medrano was working under him at Spiaggia, the restaurant that set the standard for Italian dining in Chicago. Shubalis (Bannos) said having these two chefs together in the kitchen again is “a beautiful reunion of culinary vision.”

In addition to the obvious roles of Chefs Mantuano and Medrano, Shubalis (Bannos) attributes her restaurant’s longevity to its commitment to “putting out

“I’m humbled and grateful for the warm welcome.”

– MARIANNA SHUBALIS (BANNOS), ON THE COMMUNITY’S RESPONSE TO THE ANNOUNCEMENT THAT THE PURPLE PIG IS COMING TO OAK BROOK

exceptional products, serving phenomenal dishes, featuring an amazing wine and beverage program, and providing guests with exceptional service.”

This same high-end experience will greet diners at the new restaurant, which is anticipated to open this fall, pending village permitting and construction progress. At over twice the size of the original, the Oak Brook location will also be able to provide private dining and a spacious outdoor area.

Another unique feature of the Oak Brook restaurant will be a market concept, offering the opportunity for

“shoppers, working moms, and others looking for a ‘grab and go’ experience to pick up something from our amazing assortment of pastries, gelato, and more,” Shubalis (Bannos) explained. The market will also sell private label items, such as nationally and internationally sourced olive oils and balsamic vinegars, and branded souvenir t-shirts and other products.

With all the opportunities the new restaurant presents, Shubalis (Bannos) said she could envision turning the Oak Brook Purple Pig “into our flagship location.” She also shared that there is interest in expanding the restaurant further – specifically to Nashville.

Longtime Oak Brook residents Tom Shubalis and Marianna Shubalis

Photo by Victor Hilitski

Chef Tony Mantuano Photo by Victor Hilitski

In any of its iterations, The Purple Pig is in good hands with Shubalis (Bannos) at the helm. She cites her “financial and people management skills” as her greatest contributions to the business, which she cultivated in her earlier career as a senior executive at Ralph Lauren Corporate in New York.

However, the restaurant’s longstanding and predicted future success is not hers alone. Her father’s involvement is critical, she explained. The senior Shubalis owned The Diplomat West, a banquet hall in Elmhurst, and “has the sharpest brain and greatest business acumen,” Shubalis (Bannos) said.

The restaurant’s leadership team is rounded out by the “beautiful partnership” with the Mantuanos, Shubalis (Bannos) stated, who bring important and unique skills to the group. “Chef Tony is the lead on culinary talent and brings expertise in dining, and Cathy is the talent behind all things wine and service.”

Shubalis (Bannos) also commended Jason Schultz of the J. Rich Company,

“friend, commercial realtor, and project manager,” for his pivotal role in the expansion to Oak Brook. News of the new Purple Pig has been met with enthusiasm. “We received over 165 inquiries in the first few days after the news broke,” Shubalis (Bannos) said. “It is incredibly touching, and I’m humbled and grateful for the warm welcome.”

Shubalis (Bannos) aims to provide a similarly warm welcome to patrons of the Oak Brook eatery. The restaurant’s ambiance is “not pretentious, not stuffy,” she explained, and the menu, boasting fan favorites as well as seasonal specials, will keep diners coming back time and again.

Shubalis (Bannos) can’t pick a favorite dish from the menu – “everything Chef Effy and Chef Tony create is amazing” – but highlighted the whipped feta smear, chicken thigh kebab served over smashed potatoes with a house-made Tzatziki sauce, and any of the handmade pastas, including her daughters’ favorite: orecchiette with house-made Italian sausage and broccoli. ■

BACK OF THE HOUSE

Marianna Shubalis (Bannos) and family beyond The Purple Pig

The Shubalis family moved to Oak Brook in the 1980s, and Marianna Shubalis (Bannos) attended Notre Dame School in Clarendon Hills and Downers Grove North High School before heading to the University of Iowa and, subsequently, Columbia College. She spent nearly a decade working in New York City but wanted to be near her parents when she started her own family.

Today, not only does Shubalis (Bannos) work alongside her father, but she and her two daughters, Gianna (11) and Olivia (9), live just a few doors down from her parents, Tom and Georgia Shubalis. “They support me a lot as a single mom, and I support them with things like technology,” Shubalis (Bannos) said of this symbiotic relationship.

“Family is most important to me,” she added, as is her heritage. Her father emigrated from Greece at 2 years old, and her mother grew up in a Greek orphanage before she was adopted at age 9. An homage to her roots, Shubalis (Bannos) is active in the Holy Apostles Greek Orthodox Church in Westchester.

While she spends much of her time at The Purple Pig, Shubalis (Bannos) prioritizes family and community contributions. She was co-president of the ParentStudent Association at her daughters’ school and recently applied to serve on Oak Brook’s Sports Core Advisory Committee.

Shubalis (Bannos) and her parents can also be found cheering on Gianna and Olivia at dance competitions and softball games. “It’s harmonious organized chaos,” Shubalis (Bannos) said of her busy but full life. “I learned how to navigate family, work, and community commitments from my mom and dad, and I want to keep doing the same to set a good example for my girls.”

The Purple Pig features delectable pork and many other Mediterranean-influenced individual and shareable dishes. Photos by Karl Solano

Chef Effy, Purple Pig’s executive chef Photo by Karl Solano

A NEW LOOK

Oak Brook beautification initiative underway

The Village of Oak Brook has launched an exciting beautification initiative to revitalize key public spaces and enhance the community’s appeal for residents, visitors, and

Trustees has committed to a thoughtful and forwardlooking investment in Oak Brook’s landscape.

The project focuses on three prominent locations:

• Route 83 and 22nd Street

• 22nd Street/I-88 Underpass ork Road and 22nd Street

While each site features unique improvements, all share updated branding elements to create a cohesive visual identity throughout the Village.

At Route 83 and 22nd Street, the southwest corner will receive new gateway signage and landscaping, while the northeast corner will include a gateway bollard and native plantings in the drainage area. The median on Route 83 will be reconstructed with decorative concrete knee walls and elevated plantings, including trees and flowers.

The 22nd Street/I-88 underpass will be enhanced with upgraded lighting and branding features to improve both safety and aesthetics. These improvements will also help visually connect the east and west sides of the viaduct, creating a more unified and inviting environment.

At York Road and 22nd Street, the project includes new gateway signage, fresh landscaping, and enhancements to the median south of the intersection—designed to mirror the median improvements at Route 83 for a consistent

CivilTech Engineering, a leading transportation design firm with experience in working with over 70 Illinois municipalities, is spearheading the design and engineering. Jim Woods, Oak Brook’s Contract Civil Engineer, noted:

“Monument signage, viaduct improvements, and landscaped medians will enhance the aesthetics of key areas in Oak Brook. The design incorporates materials and elements that reflect the community’s rich culture, history, and traditions—establishing a distinct identity and a strong

Residents provided feedback at a public open house held in June. The project is currently undergoing a coordinated review by the Village, the Illinois Tollway, and the Illinois Department of Transportation. Pending final approvals, completion is anticipated within 18 months. ■

SWING INTO SUMMER

Oak Brook golf shines with upgrades and an elevated experience

With summer in full swing, Oak Brook Golf Club is filled with golfers enjoying an elevated experience this summer due to improved leadership and fiscal management by the Oak Brook Board of Trustees. For the first time, revenues generated by golf operations have been reinvested into Oak Brook Golf Club and the results are a big hit with members, residents and golfers.

Through proactive financial management and diligent off-season visioning and planning, the positive changes happening at Oak Brook Golf Club are evident to golfers from the moment they enter the grounds.

The parking lot expansion is complete to accommodate the huge demand. Finding a parking spot is

now an easy and manageable process.

The course itself is in excellent shape this season and golfers are appreciating the new state-of-the-art Visage Club Cart GPS on the carts. This tool supports golfers as they play their rounds by providing accurate distance and course navigation information.

The biggest highlight for golfers this season is the brand-new 22 bay covered driving range. Long recognized as one of the area’s most popular practice facilities, this major enhancement raises the bar for golf practice in the western suburbs. Now golfers can enjoy heated bays, shaded shelter, extended daily hours and season length as well as access to professional instruction. Whether perfecting a swing adjustment or

taking a lesson, golfers can now experience a more comfortable and convenient environment.

Off the fairways, The Grill at Oak Brook Golf has innovated and expanded their culinary offerings. A newly added gluten-free menu section caters to dietary needs, while popular winter favorites like the Friday Fish Fry, pot roast quesadilla, and barbecue ribs are now available all year long. The Grill’s refreshing lineup of summer seasonal cocktails is the perfect way to quench your thirst and cool down after your round.

To book your tee time, visit GolfOakBrook.org. The driving range is open 7 days a week: Tuesday-Saturday 6:15am to 7:45pm; Sunday 6:15am to 7pm; Monday 11am to 7:pm. The Grill is open daily Mon-Thurs 8am to 8pm and Fri/Sat/Sun 7am to 8pm. ■

A New Standard in Laser Hair Removal

now available at CSC Steil Dermatology

Laser hair removal has become an increasingly popular solution for those seeking smooth, hair-free skin without the constant need for shaving, waxing or plucking. The process works by using concentrated light beams to target pigment in hair follicles. The absorbed light damages the follicles, preventing future hair growth. Because hair grows in cycles, multiple sessions are required to achieve optimal results.

At CSC Steil Dermatology, boardcertified dermatologists Dr. Christina Steil and Dr. Rachel Bognet now offer advanced laser hair removal services using the cutting-edge

Clarity II™ laser system. This stateof-the-art device is designed to deliver fast, effective hair removal for all skin types while ensuring uniform treatment across large areas, reducing the risk of patchy results. One of the key advantages of the Clarity II™ system is its speed and efficiency. Traditional laser hair removal systems often require long treatment sessions, but Clarity II™ operates with high power and rapid repetition rates, allowing procedures to be completed in nearly half the time. This makes it an excellent option for treating larger areas such as the back, legs or chest while still providing precise results for smaller, more delicate areas like the face or bikini line. It is a very effective

treatment for razor bumps due to shaving.

Unlike older laser technologies that require numbing gels or cooling agents to ease discomfort, Clarity II™ incorporates advanced cooling technology with real-time Temperature Sensing to protect the skin throughout the procedure. This innovation significantly enhances patient comfort, minimizing the stinging sensation that some patients may experience during laser hair removal. This feature along with real time IntelliTrak technology ensures treatment efficacy and safety.

People are opting for laser hair removal to achieve longer-lasting

results compared to traditional methods. Shaving requires frequent upkeep, while waxing can be painful and lead to ingrown hairs. Laser treatments provide a more permanent reduction in hair growth, making them an attractive option for those who want to save time and effort in their grooming routines. Additionally, athletes such as swimmers and cyclists often remove body hair to enhance performance, while others seek hair removal for personal comfort or medical reasons, such as reducing irritation from shaving.

For those considering laser hair removal at CSC Steil Dermatology, the process begins with a consultation to assess skin type, hair color and treatment goals. While laser hair removal is safe for most individuals, results can vary depending on factors such as hair thickness, skin tone and hormonal influences.

Each session typically lasts between 5 and 30 minutes, depending on the size of the treatment area. Patients may experience mild redness or sensitivity immediately following the procedure, but these side effects generally subside within a few hours. Since hair grows in different phases, multiple treatments, usually spaced four to six weeks apart, are necessary to achieve longterm results.

The cost of laser hair removal varies based on the size of the area being treated and the number of sessions required. During a consultation, the team at CSC Steil Dermatology will provide a personalized quote and answer any questions about the procedure.

CSC Steil Dermatology, founded in 2002 by Dr. Steil, has always been committed to providing quality, patient-centered dermatological

care. The practice serves patients in Hinsdale and Downers Grove with a comprehensive range of minimally and noninvasive skin treatments. With a focus on state-of-the-art technology, the team offers solutions for a wide variety of skin conditions, from medical dermatology needs to aesthetic concerns.

“Patient comfort has always been our top priority.”

— Dr. Christina Steil

Dr. Steil is a skilled dermatology expert with years of experience in cosmetic and medical treatments, known for her caring approach to patient care. Dr. Bognet focuses on both medical and aesthetic dermatology, customizing treatments to fit each patient’s needs. Together, they provide personal attention and

top-quality care for every patient. With the latest technology, expert dermatologists and a patient-first approach, CSC Steil Dermatology offers a safe and effective solution for those looking to reduce unwanted hair. The practice’s use of the Clarity II™ laser ensures high-speed, comfortable and long-lasting results, making laser hair removal a convenient and worthwhile investment.

For individuals ready to experience the benefits of laser hair removal, scheduling a consultation with CSC Steil Dermatology is the first step toward achieving smooth, hair-free skin.

: cscdermatology.com

) 630-455-0045

* staff@steilderm.com

Dr. Rachel Bognet, MD and Dr.. Christina Steil, MD

Where nature and community come together

With its picturesque setting and expansive layout, K-B House feels like a welcoming neighborhood. Winding paths, lush greenery, and thoughtfully designed spaces create a true sense of home—where comfort, community, and connection come naturally. Here, every moment fosters a deep sense of belonging. Let it begin today. Find Home with Us.

6101 S County Line Rd.

Burr Ridge, IL 60527

630-230-9543

Phil Vettel at The Foxtail in Downers Grove, which was the first restaurant he reviewed as “Curbside Critic” – what he called himself during COVID, as he pivoted to critiquing restaurants’ carryout offerings. “The Foxtail was smart,” Vettel said. “With every order, they sent a roll of toilet paper.”

A MAN WITH GREAT TASTE

Going back to the table with former Chicago Tribune restaurant critic Phil Vettel

BY VALERIE HARDY | PHOTOS BY VICTOR HILITSKI

For over three decades, Phil Vettel shaped Chicagoland’s dining scene. An acclaimed restaurant critic for the Chicago Tribune, Vettel – also a longtime Downers Grove resident – is now “mostly retired,” but he still enjoys food and fun, just with a bit more time now for family. Over a glass of wine and appetizers, Hinsdale Magazine Group’s Valerie Hardy caught up with this consummate foodie about his life, storied career,

and time after retiring from the Tribune.

Hinsdale Magazine Group (HMG): What is your connection to the western suburbs?

Phil Vettel (PV): My wife, Paula, and I bought a house in Downers Grove back in March of 1981, and I have lived in the same house this whole time. We really liked the house and the property, but when our second

child was on the way, the house started to feel small. Nothing makes a house feel smaller than babies with all their apparatuses. So, we decided to build on, expanding our home.

HMG: Do you still have family in the area?

PV: My wife passed away four years ago. Both of my sons attended Downers Grove North High School, but now one of my sons lives in Houston and the other is in the

Nashville area. It’s nice because I can always jump on a plane and get away from here if there is a horrible snowstorm coming. I have two grandsons and a granddaughter due in August. My grandsons call me Pupah (G is a tough consonant for little kids).

HMG: Where are you originally from, and how did you end up in Illinois?

PV: I’m originally from New York City, but around my 15th birthday, my parents were divorcing, and we moved to Florida. I came up here for college. I started at Northwestern University and then got my journalism training at Eastern Illinois University in Charleston. They had just hired three new faculty members – former newspaper men in their first year teaching – and I stayed with them and soaked up everything they had to say.

HMG: What was your pathway out of college into a career in journalism?

PV: I was in a hurry to graduate from college at a point. I had taken my sweet time until then. Part of the reason I had been in this six-year BA program is because I had a chance to join a bar band…so I quit school to be in a rock and roll band, playing in Chicago for about a year. It was time to get back to school, so I did that for another year, then ran out of money, so I took another year off and worked as a bus boy, bartender, and waiter. Finally, back in school and ready to graduate, I applied for a job at what was then the Suburban Tribune… They asked me to send in a resume, and I couldn’t send it in right away –because I didn’t have a resume. Fortunately, Eastern had computers with floppy disks – not many places were that advanced at the time – so I printed off 100 resumes and stuck one in an envelope. They hired me – my one and only job interview.  Looking at the hysterical resume I put together (I had a year here, a year there in

school), I’m not sure how I got the job. I must have done ok on the interview.

HMG: What was your first role at the newspaper?

PV: I was hired to be, essentially, the real estate editor. We’re talking 1979, and back then, mortgages had super-high interest rates, but it was also when the industry first came up with the adjustable rate mortgage. It was actually a really interesting job!

HMG: How did you go from writing about real estate to writing about restaurants?

PV: They remembered that I had been in a band, and one day they said, “There’s a nightclub – we review their acts – maybe you’d be interested in that.”  The answer is always yes at your first job! So, I began reviewing acts at the Blue Max, a nightclub at the Hyatt Regency O’Hare. There were some big acts. I saw Frank Sinatra Jr., B.B. King, The Pointer Sisters. A comic would open up the shows – and the comic they picked was this skinny, Black kid from Cleveland – Arsenio Hall – and once upon a time I was sitting with my pencil and paper writing about how he did.

The other thing they said is, “We review restaurants, and maybe you could do that,” so I did that too.  I moved down to the big paper [The Chicago Tribune], and I wound up in the features section.

HMG: How did you balance work as a restaurant critic and time with family?

PV: It was a great gig! I got to write, try all different things, do some traveling. It wasn’t that much of a family strain… Plus, my wife and I always had two [paid] date nights per week – Friday and Saturday. My kids grew up saying, “Who’s the babysitter tonight?”

The kids didn’t come around to [joining in on the dining perks] until high school. Then they heard from their friends, “Wow! Your dad does that?” and they wanted to go to not tell their friends they never went. Even so, they didn’t want to do the whole big thing – until my one son’s 25th birthday, when he said he had always wanted to go to Alinea. I asked if he was sure he didn’t want a used car instead, since it would cost about the same! We did go to Alinea.

HMG: How have things changed in the restaurant industry since you started as a food critic?

PV: It was a different time. The role didn’t have quite the prestige it does now. Food was just becoming a really big part of our culture. Then, I could probably name three celebrity chefs total; now, I can probably name five or six in DuPage County.

One of the biggest, most significant, changes is how smart the consumers, the diners, have gotten.  I used to write reviews and explain what cilantro was. Back then, the high point of dining used to be steak Diane and cherries jubilee – flamed tableside, a big honking deal… Today, people are much more sophisticated and harder to impress.

On the chef side, the level of training has really gone up, and the business savvy. Chefs got more creative, took higher risks in putting out food people might not understand, but it got embraced, and they made money off of it.  One thing chefs always say about the Chicago market is how open diners are to it. They’ll try it –they’re not afraid.

HMG: Has the increase in cooking competition and other culinary shows had an impact on diners or the restaurant industry?

PV: You could make a strong case that TV shows and competitions of that

I used to write reviews and explain what cilantro was. Back then, the high point of dining used to be steak Diane and cherries jubilee – flamed tableside, a big honking deal… Today, people are much more sophisticated and harder to impress.

- PHIL VETTEL ON HOW THE RESTAURANT INDUSTRY HAS CHANGED

kind drive more butts into seats than the Michelin Guide, and I’m not exaggerating. Television, in general, is the great corrupter, though. Not only do they put out inaccurate images, but there’s also a certain seductiveness that can get people into buying and doing stuff that they ordinarily wouldn’t… I had dinner with Bobby Flay once, and he was nowhere near as outsized at a sit-down dinner as he is on TV. Television is not inherently dishonest; it’s just amplified.

HMG: What was most rewarding about your career as a restaurant critic?

PV: I was very happy to chronicle Charlie Trotter’s career.  I started right around when he stared.  He’d call me up from time to time –always making a joke. That was really rewarding.  Also watching Grant Achatz. I first got to taste his food in Evanston and be there for the first iteration of Alinea.  I was very happy to be around for that.

I was also on the James Beard committee for 11 years, which gave me a unique seat, from which I could advocate for Chicago and other Midwest restaurants… I was still only one vote, but I was on the committee and could persuade other committee voters to go to those places.

HMG: Were there any downsides to your job as a restaurant critic?

PV: I decided early on that I had to review restaurants at least once on a Friday or Saturday night to experience

the absolute chaos of a weekend night at these restaurants. That dictated our social life. We couldn’t make plans, unless friends wanted to come with. Then, not only did I pick the restaurant, but we’d look at the menu, and I’d tell them what they could eat.

HMG: What was your approach to reviewing restaurants?

PV: I would usually wait six weeks after a restaurant opened until I went in to let them get their footing. I’d wait four weeks between the first and second visit. Then I’d try to go one more time… Until 2018, when I took off the so-called mask and put my name and face in the paper, I would make the reservations under fake last names. I had credit cards in different last names.

Even with good resources, we still had limited resources. We only published one review a week. If I used that one review to slam a place, I’d feel like I let the readers down…so even if it wasn’t the best, I would share what to order if you are going to go there… Every restaurant has two dishes that they do extremely well. The best restaurants have all the dishes they do really great.

In the good old days, people would show up to restaurants with my column torn out to [guide their ordering]. I would always talk to the chef before publication, and one thing I’d ask them is if they are still doing [a certain] dish, just so they knew and could prepare and not run out of dishes I recommended.

HMG: You’re retired now? How are you spending your time?

PV: I’m semi-retired. I took a buyout in 2021. It was time. My wife was very sick at the time and passed away four years ago.

I got a consulting gig for a restaurant group – working on tastings, menus, launching new restaurants. I learned a lot about the business… Also, for the last couple years, I’ve been writing a monthly column (restaurant features) for Naperville Magazine.

Otherwise, I putter around the house, making sure the garden looks nice. That was what Paula did. I need to keep that up.

I’m not bored at all. I make my own fun, and I still get into the city –especially during the summer.

HMG: What are some of your favorite restaurants close to home?

PV: I like Pierce Tavern and have had good luck at Gia Mia in Downers Grove. I’m very fond of Petite Vie in Western Springs. Thassos and Il Mio in Clarendon Hills too, and further out west, Craft Urban in Geneva and Aurora.

HMG: What is a restaurant that closed but you wish was still around?

PV: Carlucci up on Butterfield. Now it’s Cooper’s Hawk, which has a good thing going – insanely reasonably priced wine. ■

COA

At COA, the food speaks first—bold, vibrant, and steeped in the flavors of Spain and Latin America. With every dish, Executive Chef Ezequiel Dominguez invites guests to explore rich culinary traditions reimagined through contemporary techniques. Dayto-day operations are expertly led by Chef de Cuisine Felipe De Santiago, ensuring a consistently elevated dining experience.

While tapas remain at the heart of COA’s approach— encouraging connection, curiosity, and shared experiences—the menu has expanded far beyond small plates. Guests now come not only for datiles rellenos and gambas al ajillo, but also for hand-cut prime steaks, fresh seafood, and thoughtfully crafted entrées. From the Australian bone-in lamb chops to the signature paella mixta, COA offers bold, satisfying options for every appetite.

Patio season is in full swing, inviting guests to dine alfresco at COA—soak up the sun during the day or unwind beneath the stars at night. From a perfect midday escape to a leisurely evening meal, the inviting patio is open all summer long. Lunch is fast, fresh, and flavorful—featuring a tapas menu, salads, entrées, and a ‘choose your own’ combination with a variety of sides.

Planning a private event? COA offers the perfect setting with exceptional service, elevated cuisine, and a refined ambiance to impress every guest. Whether you’re hosting an intimate wedding rehearsal dinner

or infusing business meetings with a tapas twist, COA provides an expansive canvas for private events. Come together with friends, family, or colleagues in the exclusive enclave of our Spanish tapas haven, elevating any occasion into an unforgettable celebration.

The bar program is equally expressive, with over 40 premium tequilas and mezcals, plus signature cocktails like the sage pineapple smash and Valencia old fashioned. Spanish and Latin American wines round out a beverage list designed to complement the kitchen’s bold flavors.

Though COA is located within the historic Drake Oak Brook, its ambiance feels worlds away. Rich with handpainted tiles, carved wood, and warm, earthy tones, the space invites guests to slow down and savor every moment. Step into the soul of Spain—right here in Oak Brook, Illinois. COA brings an authentic Spanish influence to every bite and sip. Experience the culture.

More than just a restaurant, COA is a celebration of heritage, community, and flavor. Whether you’re stopping in for lunch on the patio, cocktails and tapas at the bar, or a full-course dinner, every visit offers something new—and something worth sharing.

COA

2301 York Road

Oak Brook, Illinois 630-264-1550 coaoakbrook.com

Minnie Bird

Minnie Bird—the crave-worthy chicken concept known for its playful throwback vibe and indulgent fast-casual food—is coming to Oak Brook. The expansion marks the brand’s second location, following its debut in Schaumburg in 2024, where it quickly earned a devoted following for its golden fried chicken tenders, saucy sandwiches, and nostalgic menu offerings that include free ice cream and “dirty sodas.”

The food is equal parts fun and flavor. The signature tenders are hand-breaded and made to dip—served with thick slices of Texas toast, slaw, and a lineup of house-made sauces. The Minnie’s Fried Chicken Sandwich is already a fan favorite, stacked with slaw, sweet pickles, honey mustard, and Minnie’s signature sauce on a toasted brioche bun. Minnie Bird also features an extensive menu of dirty sodas—a Utahborn drink phenomenon made by mixing classic sodas with flavored syrups, cream, and citrus. In addition to the standard offerings, each month brings new limited edition dirty sodas with toppings and inclusions that range from fruit purees to cotton candy. To top it all off, every order includes a swirl of free soft-serve ice cream, which features a new flavor every month.

While the food leans Southern-inspired, the atmosphere is pure throwback charm—bright, friendly, and filled with little touches that keep the experience

fun and memorable. The brand, which takes its “Minnie” name from a beloved family matriarch, is all about feel-good moments and a sense of discovery— whether that’s a new soda flavor, a seasonal ice cream special, or a saucy combo worth coming back for.

That family matriarch has family ties that run deep in the restaurant world. Minnie Bird was founded by Elmhurst native and Venture Kitchen and Naf Naf Grill founder, David Sloan, in a partnership with Sean Thomas, the grandson of Wendy’s founder Dave Thomas. Sean’s great-great-grandmother, Minnie Sinclair, helped raise his grandfather Dave and inspire his passion for food. Minnie Bird carries on the family tradition with its own unique twist.

With its unique mix of flavor, fun, and fast-casual convenience, Minnie Bird isn’t just another chicken joint—it’s a feel-good food experience that makes you smile. The new Oak Brook store is expected to open later this summer.

Minnie Bird

1715 W 22nd Street

Oak Brook, Illinois

847-466-5821

eatminniebird.com

A GLOBAL COMPANY

with a Local Flavor

The Western Suburbs' FlavorChem is a family business in a worldwide market

BY MAUREEN CALLAHAN

“We make flavors from A-Z,” said Eric Larson, Production Manager at FlavorChem. “We don’t actively sell a zucchini flavor yet, but we do sell a Greek Yogurt flavor, so technically, I guess we’re A-Y,” he jokes.

FlavorChem is an international enterprise that manufactures over 5,000 flavors, fragrances, and ingredient solutions annually for private-label food products on four global campuses. The company’s headquarters and largest operation is located on the northern border of Downers Grove.

To understand just how broad FlavorChem’s reach is, President Ken Malanowski says to “picture any aisle in a grocery store, except the produce department, and you’ll understand the size of the scent and flavor market.”

Just about anything in the food or beverage world has a flavor and a

scent. Personal care items like lip balm, lotion, toothpaste, and perfume, as well as art supplies, stationery, and even toys, fall under this umbrella as well. When you consider the spectrum of consumer products that require scent and taste, it is truly mindboggling.

When a customer requires a flavor - for example, a candy company - a chemist, who is also a flavorist, works with them to fulfill their request. The flavorist uses analytical equipment to get the formula about 90% finished based on data from the company’s 6,000-plus sample library. The final 10% is

what makes the flavor unique. The formula is tweaked in one of FlavorChem’s onsite labs until the customer is satisfied.

The flavorist’s expertise is crucial, as Customer A might need a blueberry flavor for baked goods versus Customer B, who needs a blueberry flavor for ice cream, which would be quite different. It’s truly a niche field. There are only 800 flavorists worldwide, and FlavorChem employs ten of them.

While FlavorChem’s campus consists of nine buildings, its most significant manufacturing space is dedicated to liquid production. A cast of 70 employees covers three shift operations, five days and nights a week. About 300,000 lbs. of flavor are made annually in this 20,000-square-foot area. A little goes a long way. Most flavors are used at about .1 - .5%. One pound of flavor makes about 1,000 lbs. of candy.

The average customer orders about 150 gallons of flavor concentrate at a time. Orders are hand-filled and

A FlavorChem beverage applications scientist creating a plant based beverage. Applications scientists evaluate a finished project.

packaged to ensure careful quality control. Every product passes rigorous quality tests. “The idea is that the order passes several sets of eyes to be sure all is correct before it leaves us,” said Larson. Every item is FDA, Kosher, Hallal, Organic, and SQF (Safe Quality Foods – a globally recognized food safety and quality management and certification) certified.

FlavorChem, once a small operation, is now a mid-sized player in the industry. Their book of business is extensive. “Our clients are the Fortune 500 of the food, candy, and beverage market,” said Ross Sprovieri, Owner and CEO. “They’re all household names.”

The company was started by Ross’s father, Salvatore Sprovieri. The chemist began his career at Chicago candy giant Brach’s Corporation in the early fifties. At the time, there were only a handful of flavor companies that served the entire food industry. Salvatore spent the next ten years learning how to make flavors.

At the time, Brach’s was the world’s largest candy maker - a one-stop shop for chocolates, gummies, and other types of confections, all under one roof. There were hundreds of flavors to study. Eventually, Salvatore reverse-engineered all the flavors the candy magnate bought to make their product. By the end of his decade run, he had shown the corporation how to extract their own vanilla, peppermint, and citrus oils.

Salvatore’s next move was to Liquid Carbonic, a compressed gas company

that sold carbon dioxide to bottling plants. A visionary, he realized the possible market for soft drink flavors. Over the course of his employment, he created flavors like orange, grape, and cherry that were sold to the bottling plants to make flavored soda.

After being laughed out of a presentation at which he suggested Liquid Carbonic create their own soda flavors, Salvatore packed his desk and left. “He called my mother right after the meeting and told her they were going into business for themselves,” said Ross. “Things happen for a reason, though. Had it not been for the condescension of his boss that day, FlavorChem might never have happened.”

General Sugar Products –FlavorChem’s first business name – began in Salvatore’s basement. His brother, Phillip, became his partner. Their first products were 5-gallon syrup tanks of flavoring that created soda pop when mixed with carbonated water. The sale of the flavor concentrates generated enough cash to build a 1,000-square-foot building in Bellwood. One thing led to another, and an acquisition got the Sprovieri brothers into bakery flavors, followed by vanilla extract.

“Every weekend and sometimes at night, we worked as a family,” Ross remembered. “It was a grind. The wives and kids helped in the beginning. Our label printer wasn’t perforated, so we folded and tore the labels as we watched TV at night.”

Fast forward to FlavorChem today, with a workforce 300 strong on the

Downers Grove campus (400 globally). The company is now acquiring buildings and businesses worldwide, the most recent being Huber the Nose, a Zurich-based company with 50 years of flavor and fragrance research.

The business the Sprovieri family built has grown exponentially but is still family owned. And it feels like it. “We try hard to take care of our employees,” said Ross. “Our goal is for our workforce to enjoy being here and feel appreciated.” With several crew members celebrating 30 years or more, it’s working.

Community outreach enhances the familial feel of this workplace. Employee engagement teams work with charitable causes, from humane societies to food banks to adopt-afamily programs near the holidays.

The company periodically hosts students from the College of DuPage’s Culinariology School to discuss career opportunities. Hinsdale Central’s Women in Engineering Club visited the campus for a broader view of job possibilities in flavor and fragrance. Second graders from The Avery Coonley School signed on as “flavorists for a day” as they learned about supply chains and community economics for a social studies lesson.

FlavorChem is happy to help. “The village has been good to us over the years,” Ross knows. “We’re glad to give back to education and also be a part of the economic engine of Downers Grove.” ■

FlavorChem started from humble beginnings with syrup delivery to soda companies.

R&D scientists develop flavors.

FlavorChem's early years: Salvatore Sprovieri and his brother Phillip Sprovieri in 1975

DWELL AT HOME with Iconic City Foods

DwellSocial makes all your favorite city cuisine possible again, without the hassle

BY MAUREEN CALLAHAN

Our favorite foods can transform any day into a celebration. Or just make dinner easier. If you have ever lived in the city, you know how easy it is to order from your favorite places. Many restaurants deliver, but if not, DoorDash or Grubhub do the heavy lifting.

Many of us, now living in the suburbs, miss the ease of that process. Sure, you can still order, but you’re now limited to the variety and proximity of your neighborhood restaurants unless you want to pay high third-party delivery service fees. Even then,

you might be out of their zone of delivery.

Enter DwellSocial, a unique platform that offers the opportunity to order your city favorites, delivered to your door, almost completely ready to eat. While many items require a small finishing touch at home, it’s usually not beyond oven warming or nuking something. Simple instructions make it very easy to have your favorite meal hot, finished, and on your plate in no time.

For example, a Pequod’s pizza. The pie starts in Pequods’ custom oven, where they form their signature blow-torched crust. As the pizza

Photo courtesy of Pequod’s Pizza

leaves the restaurant- three-quarters baked- the driver calls to announce the estimated time of arrival, along with instructions on how to heat your oven to finish baking it as soon as it’s delivered.

DwellSocial makes city favorites like Joe’s Seafood, Honey Butter Fried Chicken, Café Ba-Ba-Reeba! - and so many more - a reality again, without the hassle of fighting traffic and finding parking if you were to pick it up yourself.

For some, birthday celebrations have never been the same without Sweet Mandy B’s cupcakes. And Do-Rite Donuts used to define our weekend mornings. Welcome them to your new place in the suburbs. (Both of these come completely ready to eat, by the way).

No offense to our local dining scene, of course. We love you, too! But it’s like making new friends while keeping the old. You always want to check in with old friends, right?

So how is DwellSocial different than Uber Eats and Instacart? The company follows a business model different from that of any other food delivery service platform. It’s all arranged in advance. Deliveries are made from specific restaurants on certain days, depending on where you live. You log on to the DwellSocial app and put in your home zip code to see a list of restaurants and the days on which deliveries from each will be made in your area.

The fee structure is also different from other delivery apps. A $5 reservation fee reserves space for your order in the delivery vehicle (square footage is

limited). In addition to the cost of the food and sales tax, a driver support fee of 20% of that total covers delivery.

“We figured out that if we could collect two or three orders from the same place, we would break even on the deliveries and be able to pay our drivers a reasonable amount,” said Allen Shulman, DwellSocial co-founder and CEO. “And that matters to us. We have a pool of about ten safe, reliable drivers whom we count on to keep our business running.”

Customers are given a window of time to expect their order and can also track the driver’s whereabouts on the app. Not home that afternoon? No problem. Your order can be left in a cooler on your front porch.

DwellSocial’s fees are considerably less when compared side-by-side with on-demand delivery services. All in all, service costs end up being comparable to dining in at your favorite iconic urban haunt, but

minus the hassle of getting there. Think of the 20% as what you would tip a server, who is, instead, the driver. Consider the hassle it saves to have your favorite food delivered to your door. It’s a no-brainer!

It’s also a different, more efficient business model. Advanced order placement gives partnering restaurants ample time to prepare the food during their downtime. Nothing is done in a rush, and you’ll taste it.

DwellSocial partners with restaurant chefs to choose foods they know will travel well when they leave the restaurant almost finished. “At this point, we know what will work for home delivery from a distance,” said Shulman. “You won’t find a burger and fries or a steak on our menus, because our chefs know those things don’t travel well. We want customers to be able to take the last step at home and have it taste like it would at the restaurant.

Shulman’s idea for DwellSocial was a pivot of a previous idea that involved hiring contractors for home services. An entire neighborhood booked a contractor to perform repairs and improvements on the same day, therefore saving the contractor’s time and money by working in the same general area.

When COVID hit, Chicago restaurants were suffering. Shulman realized the possibility of helping them while simultaneously offering suburbanites a chance at their favorite city foods. It was, and still is, a win-win idea!

Photo courtesy of Do-Rite DonutsPhoto courtesy of Café Ba-Ba-Reeba

Photo courtesy of Joe’s Seafood, Prime Steak & Stone Crab

Decades of Dining

Historical restaurants and eateries in Chicago

BY ANNA HUGHES

With dozens of new restaurants popping up across the city and beyond, consider returning to the basics and visiting some of Chicago’s oldest restaurants, eateries, and bakeries. These Windy City staples have been serving generations of Chicagoans, providing top-notch food, quality service, and a classic Chi-town experience for guests. Learn more about the history of these special places that have all thrived for over a century.

DALEY’S RESTAURANT, EST. 1892

DaleysRestaurant.com

Daley’s Restaurant is considered to be the oldest restaurant currently operational in the city of Chicago. John Daley, a young Irish ironworker (unrelated to Mayor Daley), founded Daley’s Restaurant in 1892 to serve local construction workers. He opened a “temporary” diner at 809 East 63rd Street— which soon became the enduring Daley’s Restaurant. In 1918, he sold the restaurant to two young Greek immigrants, Tom Kyros and Paul Emmanuel, who came to America in search of the American Dream. Since then, Daley’s Restaurant has been a family-owned restaurant serving fresh, homestyle meals. In 2018, the

iconic restaurant moved across the street from its original location, allowing for continued success during its next century of service.

THE BERGHOFF, EST. 1898 TheBerghoff.com

In 1870, Herman Berghoff emigrated from Germany to America, eventually opening his own brewery in Indiana. When the World’s Fair came to Chicago in 1893, Berghoff set up a stand, selling his beers for only a nickel to people entering and exiting the fair. His success at the fair inspired him to open a more permanent shop, and The Berghoff was born. When Prohibition hit, Berghoff used this setback as an opportunity to expand his offerings into classic German fare and sodas. Thirteen

years later, Herman obtained Chicago’s first post-Prohibition liquor license, reopening the bar and the restaurant. This momentous occasion became a yearly tradition, and The Berghoff now always receives the city’s first liquor license. The restaurant has been 100% family-owned and operated for over a century, and many staff members have worked at the restaurant for generations.

THE WALNUT ROOM, EST. 1907 MacysRestaurants.com/ Walnut-Room

The world-famous Walnut Room was the first ever restaurant inside a department store, also making it the longest running restaurant inside a department store. It opened in 1907 as the South Tea Room inside Marshall Field’s (now Macy’s), but it became known among the ladies of Chicago as the Walnut Room due to its Circassian walnut paneling imported from Russia and Austrian crystal chandeliers. By 1937, it was officially named The Walnut Room. The 17,000-square-foot dining room was one of the first places deemed socially acceptable for women to socialize in the early 20th century, leading to the popularization of department store restaurants. Since then, the restaurant’s elegance and historical significance have cemented it as a Chicago staple, especially during Christmastime. Genera-

Photo courtesy of The Berghoff Restaurant

tions have traveled to see the marvelous 45-foot tree that hangs from the ceiling and experience popular menu items like Mrs. Hering’s 1890 Original Chicken Pot Pie.

FERRARA BAKERY, EST. 1908

FerraraBakery.com

Salvatore Ferrara was just 16 years old when he emigrated to the United States from Nola, Italy, in 1900. Armed with the skills of Italian pastry making, he was inspired to open the first Italian pastry and candy shop on Taylor Street in Chicago’s Little Italy. He soon became known across the city for his pastries and wedding cakes. He later met and married Serafina Pagano, known as a dynamic business personality and philanthropist, and the two worked together to grow Ferrara Bakery. While Pagano worked at the bakery, Ferrara pursued an additional venture focused on candy. Ferrara Pan Candy Company would become one of the most prominent candy manufacturers in the world thanks to their iconic creations like Lemonheads and Red Hots. Today, it’s one of the world’s leading

confectionery companies. Back on Taylor Street, the third generation of Ferraras continues Salvatore’s legacy, creating delicious desserts with fresh ingredients.

LOU MITCHELL’S, EST. 1923

LouMitchells.com

Breakfast is the most important meal of the day, and William Mitchell took that message to heart. In 1923, he opened a restaurant named after his son, Lou, that was the first diner in Chicago to serve breakfast food all day. Lou Mitchell’s specialized in classic breakfast, brunch, and lunch menu items, many of which have become trademarks of the American breakfast. In 1949, the restaurant moved across the street, where it remains today. Guests in 2025 can experience a wonderfully similar experience to diners in the mid-20th century; much of the restaurant is unchanged. Outside, Lou’s famous neon sign from 1949 advertises “the world’s finest coffee.” Inside, original wood booths, seats, and stools enhance the classic Lou’s experience. The restaurant was passed down to Lou himself, who ran the restaurant into his 70s and later sold

it to his niece, Katherine Thanas, in 1992. The restaurant remains in the Thanas family today. ■

Photo courtesy of Lou Mitchell’s

Photo courtesy of Ferrara Bakery

The influence of this nation has reached every corner of the earth. Greece is one of humankind’s oldest and most powerful ancient empires. Its mark on the world is indelible. This is the birthplace of some of the world’s greatest philosophers who shaped the republic. Few other places can claim the contributions made to science and mathematics, not to mention athletics and the arts.

Explore three and a half millennia of ancient ruins (and almost as many ornate churches). Sample some of Europe’s freshest seafood and olives from trees that date back to biblical eras. Whatever you do, leave plenty of time to lie on sun-soaked beaches and swim in the tepid Mediterranean waters. Breathtaking scenery and friendly people will make it the trip of a lifetime.

The Greeks have a good thing going, and they want to share it with you. Let them. Ópa!

ATHENS & THE MAINLAND Athens has an old-world vibe with modern conveniences. The Acropolis, perched above the city, is the ultimate reminder of a powerful ancient civilization. It holds the Parthenon, Greece’s most recognized icon. Explore the ruins of temples and markets of the Agora, the social and political center of ancient Athens. Take a break to cool off in the National Gardens. As night falls, pull up a chair at any of the tavernas in Plaka, a friendly neighborhood in the shadow of the Acropolis with a village-like feel.

CRETE The island was a former part of the Venetian Republic. Fulfill your daily requirement of ancient ruins at Knossos, an archeological site from the Bronze Age thought by many to be the oldest city in Europe. It was a major center of the Minoan civilization. Explore what is left of the Palace of Minos, circa 1900 BC. Tour the Sacred Monastery of Arcadi, a center of resistance against Ottoman forces.

MYKONOS

Sixteenth-century windmills and rows of candy-colored houses make this island appear to be the picture of relaxation. Narrow, cobblestone streets lead to upscale beach clubs on white sand. But after sunset, Mykonos has some of the best nightlife in Greece, with clubs known to host international DJs until the wee hours. Be sure to meet Petros, the resident local pelican and island mascot.

SANTORINI Whatever else you might miss, don’t let it be this island. When you picture Greece, this is what comes to mind. Whitewashed, cubiform houses under cobalt blue roofs make up cliffside villages above the Aegean Sea. Hike rugged trails formed by millennia-old volcanic eruptions. Stroll the windswept black sand beaches. Tour a vineyard and make a memory as you raise a glass of Assyrtiko against the sunset of a perfect day.

RHODES History buffs will love the ancient ruins and remnants found on this island. The Castle of the Grand Masters, occupied by the Knights of St. John during the Crusades, later captured by the Ottomans, is now a UNESCO heritage site and one of the Seven Wonders of the Ancient World.

JUSTICE in FOCUS

Q&A with State's Attorney Bob Berlin

Hinsdale Magazine Group last caught up with DuPage County State’s Attorney Bob Berlin in January 2022. In this issue, we revisit Berlin in a wide-ranging discussion on how his office works daily to protect local residents.

Hinsdale Magazine Group (HMG): What are the most pressing school safety concerns facing DuPage County today, and how does your office collaborate with schools and law enforcement?

Bob Berlin (Berlin): My office spearheaded efforts to create a

resource-sharing agreement among our school districts. In May 2023, we announced DuSmart, a mutual aid agreement between DuPage School Districts and Special Education Cooperatives to assist each other during catastrophic events exceeding the capacity of an individual school district. To my knowledge, this is the first agreement of its kind in Illinois.

The DuPage County School Safety Task Force, of which I’m a member, has met regularly since the Sandy Hook Elementary School shooting in 2012. The Task Force includes superintendents, principals, school resource officers, social workers, law enforcement, fire personnel, and the

Regional Office of Education. One major focus is identifying students in crisis—those experiencing stress, bullying, or mental health issues— and getting them help before violence occurs. In many school shootings, warning signs like “leakage” occur—statements or behaviors that indicate intent to commit violence. Our Task Force has helped schools develop threat assessment teams to address these signs. We know we can’t afford even one mistake.

We prosecute all school threat cases, most often in Juvenile Court where the minor and the minor’s parents receive services to address the root

causes of the behavior. The goal is prevention.

HMG: Regarding violent crimes, what prevention strategies are working locally?

Berlin: DuPage County is tough on violent crime, but we’re also smart on crime. We support proven programs that reduce crime, but we also prosecute violent offenders and hold them accountable. I serve on the Executive Board of Fight Crime: Invest in Kids, which supports programs like early childhood education and home visiting. These initiatives improve academic and behavioral outcomes and reduce future criminal activity.

Last year, our advocacy led to the Illinois General Assembly approving a $75 million increase to preschool birth-to-3 programs and Child Care Assistance Programs.

Our approach of prosecuting violent offenders and seeking appropriate sentences has helped reduce violent crime. In 2024, Unlawful Use of a Weapon by Felon cases were down 19%, Fleeing/Eluding down 7%, Aggravated Battery down 19.5%, and Domestic Violence down 5.7%.

Holding violent criminals accountable deters others and keeps our streets safer. Our law enforcement agencies are exceptional, and offenders know that in DuPage County we’ll hold them accountable.

HMG: What efforts are underway to reduce repeat offenses, especially among non-violent offenders?

Berlin: Research shows problem-solving courts are effective for offenders whose crimes stem from addiction or mental illness. These courts rely on collaboration between the judicial and treatment communities to ensure both accountability and services to reduce substance abuse and recidivism.

DuPage County’s Drug Court, active since 2002, focuses on breaking addiction cycles. So far, 497 defen-

dants have graduated. The Mental Illness Court Alternative Program (MICAP) redirects offenders whose crimes were influenced by a mental health diagnosis, providing an alternative to traditional prosecution through integrated treatment.

Our FOCUS Courtroom handles first-time drug possession cases. A specialized probation unit conducts assessments, coordinates treatment, performs visits, and files regular reports. There are over 800 cases in this courtroom.

“DuPage County is tough on violent crime, but we’re also smart on crime.”

- DUPAGE COUNTY STATE'S ATTORNEY BOB BERLIN

The Veterans Court offers a second chance for veterans suffering from PTSD, brain injuries, and substance abuse. Our Diversion Program allows first-time, non-violent offenders to avoid a conviction if they accept responsibility and successfully complete the program.

All these programs have strong track records. Diversion programs are especially effective at preventing recidivism, positively impacting public safety.

HMG: Has the nature of financial crimes evolved with technology, and how is your office responding?

Berlin: Financial crimes have increased and become more complex. To meet these challenges, I added a Supervisor and First Chair to the Public Integrity/Financial Crimes Unit, now totaling four attorneys. Our team works directly with local law enforcement to secure Grand Jury subpoenas for financial records and IP information.

We’ve also invested in Cellebrite software, which helps collect and

analyze digital data from phones under court authorization. Additionally, we utilize Sheriff Mendrick’s Digital Forensic Investigations Unit, which conducts digital evidence extractions for DuPage and surrounding areas. These cases are labor intensive, but we’re committed to prosecuting financial crimes, which often result in prison sentences.

HMG: What are the challenges in enforcing child support orders, and what resources are available?

Berlin: One major challenge is collecting support from the self-employed or gig economy workers. The easiest method is income withholding, where employers deduct support from paychecks and send it to the State Disbursement Unit. This works well for W-2 employees but is harder to enforce for 1099 earners or business owners who manage their own payroll. In these cases, compliance relies heavily on the individual’s willingness to follow the court order.

A valuable resource for parents seeking to collect child support is the Title IV-D child support program, administered by the Illinois Department of Healthcare and Family Services. It uses administrative tools like driver’s license suspensions, tax intercepts, and bank liens when income withholding fails. A recent amendment to the Income Withholding Act now requires employers to report newly hired 1099 employees to the department—a step forward in enforcement.

The IV-D program also partners with the Illinois Attorney General and some State’s Attorneys, including DuPage County, to pursue judicial enforcement via contempt proceedings. These are reserved for extreme cases where individuals have the means but refuse to pay.

Despite the difficulties, our Child Support Division collects over $35 million annually in unpaid support. This not only helps struggling parents but also strengthens our community. ■

Ankin Law

Hinsdale Magazine Group (HMG): You’ve been practicing personal injury law in Illinois for more than 30 years. What led you to this field?

Howard Ankin: I come from a family of lawyers. I grew up watching my father and grandfather help people during some of the most difficult moments in their lives, and that had a big impact on me. I knew I wanted to follow in their footsteps. Personal injury gives me a way to speak up for people who’ve been hurt or ignored by the system.

HMG: Howard, what makes Ankin Law different from other injury firms?

Mr. Ankin: We’re one of the largest filers of personal injury and workers’ compensation cases in the state, but we’re also deeply focused on the individual client experience. Our team of more than 90 attorneys and staff brings an incredible depth of knowledge, and we handle a wide range of cases—from auto accidents and workplace injuries to wrongful death, medical malpractice, and Social Security Disability. “Injury law made personal” is our tagline and north star. We get to know our clients and what’s going on in their lives. Injuries are personal and affect not only the client, but everyone around them.

HMG: Why is your involvement in organizations like the Illinois Trial Lawyers Association (ITLA) and the American Association for Justice (AAJ) important to you?

Mr. Ankin: These organizations are essential because they’re on the front lines of defending the rights of injured people. ITLA and AAJ, a national organization, not only keep us informed on changes in the law and legal strategies, but they also advocate for policies that protect consumers and preserve access to justice nationally. I

also stay involved locally—serving on boards like Chicago Volunteer Legal Services and mentoring law students—because I believe in strengthening the profession from within and giving back to the community that supports us.

HMG: What do you wish more people knew before contacting a personal injury attorney?

Mr. Ankin: That there’s no risk in reaching out. Consultations are free, and we work on a contingency fee basis—so clients pay nothing unless we win. Also, timing is critical. The sooner we can get involved, the better we can preserve evidence and position the case for success. Waiting too long can limit options, even in cases with strong merit.

HMG: Why is it important for people to be familiar with your firm before they need legal help?

Mr. Ankin: When something goes wrong—whether it’s an accident, injury, or sudden loss—people don’t want to scramble to find legal help. They want to call someone they already trust. That’s why it’s important for us to stay visible in the community. We want people to feel confident turning to us when they’re facing the unexpected, knowing that we’ll be ready to step in and fight for them.

Howard Ankin

10 N Dearborn St #500 Chicago, Illinois

Hinsdale Magazine Group (HMG): What sets MKFM Law apart when it comes to handling family law cases?

MKFM Law: Our firm brings together decades of collective experience in all aspects of family law. What truly sets us apart is our ability to combine compassionate representation with strategic advocacy. Every family situation is unique, and we take the time to understand our clients’ priorities—whether it’s protecting their children, their financial future, or their peace of mind.

HMG: What types of family law cases does your firm handle most often?

MKFM Law: We handle a full spectrum of family law matters, including divorce, collaborative divorce, legal separation, child custody and parenting time, child and spousal support, property division, post-decree enforcement, prenuptial agreements, guardianship, and adoption. Our attorneys are also skilled in complex matters involving high-net-worth individuals, business ownership, and contested custody.

HMG: How do you support clients through such emotionally charged situations?

MKFM Law: We emphasize empathy, clarity, and communication. Family law issues are often deeply personal, so we strive to create an environment where

clients feel heard, supported, and informed. Our attorneys offer not only legal guidance but emotional reassurance and a steady hand throughout the process.

HMG: Has the firm adopted any tools or practices to improve the family law experience for clients?

MKFM Law: We embrace alternative dispute resolutions, including collaborative divorce and mediation. These methods can significantly reduce conflict and preserve family relationships. We also make it a priority to keep our clients informed and prepared at every step.

HMG: What advice would you offer to someone considering divorce or facing a family law issue?

MKFM Law: Don’t wait to speak with an experienced attorney. Early legal guidance can prevent costly mistakes and help you better understand your rights and options. A well-planned approach is always better than a reactive one—especially when children or longterm finances are involved.

Mirabella, Kincaid, Frederick & Mirabella, LLC

1737 South Naperville Road, Suite 100 Wheaton, Illinois

630-665-7300

mkfmlaw.com

From Oak Brook TO AFRICA

The Drake Luxury Brands bold global leap

BY HINSDALE MAGAZINE GROUP STAFF

The Drake Oak Brook has been a symbol of elegance in the western suburbs, known for its rich history, classic architecture, and timeless charm. Under the ownership of Jim Nagle, a former Chicago attorney, and third-generation lawyer, the iconic hotel has undergone a dramatic revival, positioning itself as a local landmark and a growing luxury brand with global ambitions.

Nagle, who pivoted from law to real estate preservation and civic leadership, has made it his mission to restore and elevate The Drake. His work has helped transform the property, and now his vision is expanding beyond Illinois.

Through The Drake Luxury Brands, Nagle leads a $250 million international expansion into

Ethiopia, one of Africa’s fastestgrowing and culturally rich nations. The project—located in Mekele, the capital of the Tigray region—marks the brand’s official entry into the global luxury market.

“This is an incredibly exciting time for the Drake Luxury Brands,” said Nagle. “Ethiopia represents a gateway to Africa and a hub of heritage, innovation, and growth. We are thrilled to bring our unique style and character to this remarkable country.”

The sprawling 100-acre complex includes a 250-room luxury hotel, outdoor music amphitheater, theme park, and an impressive 120,000 -square-foot natatorium and sports center. Scheduled to open in late 2026, the development is a bold expression of Drake’s evolution—

from a suburban boutique hotel to an international lifestyle brand.

But the roots of this story run even deeper. At the center are Nagle and Tekste Gebreselasse, a Wheaton North High school graduate, who have forged a powerful mentor-mentee bond that has endured for over a decade. Gebreselasse, who once worked alongside Nagle at The Drake Oak Brook, has long envisioned bringing this partnership to his home continent. Now serving as Managing Director of African Markets for Drake Luxury Brands, he’s more than a business leader— he’s the cultural bridge.

Hinsdale Magazine Group explores the full story of their enduring friendship, shared vision, and this long-awaited collaboration in our next issue. ■

Jim Nagle and Tekste Gebreselasse

Paws for A CAUSE

DuPage Paws for People’s

therapy dog

teams support students with vision and hearing loss

BY VALERIE HARDY

Adog may be a man’s best friend, but it can also be one of a child’s best teachers. This has been the case within the School Association for Special Education in DuPage County (SASED) classrooms serving children with vision and hearing impairments.

It all started during the 2012-2013 school year when a few registered therapy dogs and their handlers voluntarily visited two SASED

vision-impaired classrooms. These visits were enjoyable and rewarding for the students, teachers, and therapy dog teams alike, so they continued and expanded to additional classrooms and schools.

Charlotte Keane, an Elmhurst resident whose dogs were credentialed as therapy animals through Pet Partners (a national pet therapy registration organization), learned about the partnership between these therapy dog teams and the SASED classes. Keane was at a

veterinarian appointment for her black cocker spaniel, Sláinte, who had deteriorating eyesight and had to wear protective goggles outside. The vet mentioned that his wife, also a veterinarian, visited with children with vision loss in their classrooms. He said, “It would be great if you and your dog could go too,” Keane recounted, given that Sláinte shared vision challenges similar to the students’.

The vet’s recruiting efforts were effective. Keane soon connected with

Charlotte Keane’s blind dog, Sláinte, inspired her to recruit more therapy dog teams to visit students with vision and hearing loss.

Handler Connie Peterson and dog Rowan successfully renew their therapy dog team registration.

Therapy dog Chia Pet joins students’ circle time to help them practice socialization skills.

the vet's wife, Dr. Nicole DiGiacomo, and under her mentorship, in 2014, Keane and Sláinte also began visiting SASED classes for students with vision impairments. In 2015, the growing group of volunteer therapy dog teams adopted the name DuPage Paws for People.

Keane, now the organization’s president, explained the importance of therapy dog visits. “They motivate kids and inspire kids – socially and emotionally,” she said.

One of Keane’s favorite moments from Sláinte’s and her visits involved a little boy named Lincoln. He was of preschool or kindergarten age, and he had just gotten safety glasses, which he needed but hated. To encourage Lincoln to wear his glasses, Keane proposed a deal: “If Sláinte wears her glasses, will you wear your glasses in class?” she asked.

Lincoln proceeded to put on his glasses, and “it was the cutest thing,” Keane explained. “He and Sláinte went nose to nose and checked out each other’s glasses. She kissed him, and he hugged her. They both kept their glasses on for the rest of the day.”

Sadly, a couple of years ago, Sláinte died just shy of her 14th birthday. However, her impact lives on. After her passing, people who knew Sláinte kept asking Keane if they could donate to DuPage Paws for People in her memory. Keane told them no because the organization was not an official nonprofit, to which some asked in response, “Why not?”

Thus, in 2023, DuPage Paws for People of Illinois became a State of Illinois registered 501(c)(3) organization, and with the donated funds it has received, including a contribution from Elmhurst’s 100+ Women Who Care in February, it continues

“They motivate kids and inspire kids – socially and emotionally.”

– CHARLOTTE KEANE, PRESIDENT OF DUPAGE PAWS FOR PEOPLE, ABOUT THERAPY DOGS

to grow. Today, DuPage Paws for People serves students with hearing loss as well as those with vision loss from preschool through high school.

Though it may look different depending on the needs and ages of the students involved, Keane described a typical therapy dog team visit. The students usually sit in a circle or semi-circle, and the handler, with the dog, goes around, greeting each child and asking them how they are doing. “It is great practice at communication and socialization,” Keane said.

Some of the dogs do tricks, she added, and the students can decide if they would like the dog to perform a trick for them. The handler may also ask if the students would like to learn to brush the dog or if they would simply like to pet it. “Some of the dogs are just giant rugs, and the kids are just little hands all over them,” Keane said, noting that petting the dogs “releases endorphins and destresses” the students.

DuPage Paws for People also made custom short leashes printed with their logo, and the children may help the handler take the dog on a walk through the classroom or down the hallway. “Kids love to have responsibilities,” Keane said. “It gives them great confidence.”

The visits take place on Fridays and last approximately 30 minutes. The organization’s 15 therapy dogs and their handlers visited upwards of 100 children this year. However, Keane explained that the average active length of service for a therapy dog is only three years. Accordingly, DuPage Paws for People’s goal is to recruit more therapy dog teams in order to “say yes to everybody and do more visits,” Keane said.

Perhaps one of these future recruits is Keane’s own pet pup: a two-year-old Havanese, who she said is “too much of a puppy now to be a therapy dog, but hopefully someday.” ■

To donate to or learn more about volunteering with DuPage Paws for People, visit DuPagePawsforPeople.com.

DuPage Paws for People Board member Ann Sassano and her dog Tula on a walk with a student in the SASED program

The Sky’s THE LIMIT

Fly with the Woodland Aero Modelers Club without ever leaving the ground

BY MAUREEN CALLAHAN

It’s a bird, it’s a plane...well, yes, it is! If you regularly hike or cycle at Waterfall Glen Forest Preserve, you might have seen members of the Woodland Aero Modelers (WAM) radio control (R/C) flying club honing their craft. Literally. The group flies their planes on a field within this forest preserve.

R/C-controlled mechanisms originated in 1898 when Nikola Tesla demonstrated a radio-con-

trolled boat at Madison Square Garden. While the trial was not done on an aircraft, it proved the possibility of R/C.

World War II saw the U.S., Germany, and the U.K. experiment with R/C aircraft for military purposes. Since then, R/C has become a technically sophisticated discipline that has become much easier since the discovery of transistors, GPS, and lithium batteries. “With technology constantly advancing, the sky is

literally the limit!” said WAM secretary Ed Miller.

WAM designs, builds, and flies R/C model aircraft for fun and competition. The group was founded in 1936 and is chartered by the parent organization Academwy of Model Aeronautics (AMA), a nationwide non-profit that celebrates aviation through a network of clubs that support flying fields and the safe enjoyment of model aviation. Membership runs the full

Ed Miller of Woodland Aero Modelers with his plane Big Yellow Cub

spectrum from kids to teens to men and women and retirees.

The “pilot” of an R/C plane never leaves the ground. A transmitter allows communication between the pilot and a receiver located inside the plane. The pilot sends signals to move mechanisms that change the plane’s position. “Our airplanes fly the same way as a full-scale airplane,” Miller stated. “The only difference is the scale of the airplane, and there’s obviously nobody actually ‘on board.’”

You can literally show up with no experience, and WAM will get you flying in no time. From start to flight, they’re here for you. The club offers free flight training in addition to help and advice on how to select and purchase planes. They’ll even help you build the plane and are able to assist with repairs and technical issues.

Flight training is carried out using the “buddy box” teaching method. Instructor and student radios are linked together. The instructor can take control of the plane at any time. “It’s similar to the way you learn to drive a car at a Driver’s Ed class,” Miller described. “The instructor can take over at any time if the student gets into trouble.”

Typically, students learn takeoff, landing, and basic flight in a relatively short period of time. As soon as the student is proficient in the basics, the instructor may sign them off as a safe and competent flier and present them with a solo flight certificate.

Pilots need to join the Academy of Model Aeronautics and get licensed by the Federal Aviation Administration (FAA). They must also take a collaborative test between the FAA and the industry that covers

safety materials. While this sounds like a process, “it’s really not,” Miller reassured. “The test is very easy.” WAM is there to help every step of the way.

The next decision is the type of plane to purchase. Beginners usually start with “trainers,” which are stable and easy to fly when learning. Airplanes can be purchased as kits, traditionally made from balsa, plywood, or foam. Some easy assembly is usually required. Ready-to-fly models, powered by electric motors, gasoline, and nitro engines, are also an option.

WAM’s yearly open house, held annually during the second week of June, is a great chance to visit the flying field and take a free introductory “buddy box” flight with an instructor. The club is willing to pair up a newcomer with an instructor at other times, as well.

The opportunity to fly indoors during winter months makes it possible to enjoy this hobby year-round.

WAM welcomes anyone with interest to attend their monthly meetings on the first Tuesday of every month at VFW Post #503 in Downers Grove at 7.00 p.m. It’s a great way to meet members, ask questions, and see if R/C piloting is for you. Events such as fun fly competitions, meetups with other clubs, and holiday events give the organization an active social side. Club memberships for anyone under 19 years old are free. “Anyone can get involved,” said Miller. “It’s a great hobby for parents looking to share something with their children, for retirees looking for a new hobby, and anybody in between.”

Come fly with us! ■

For information on Woodland Aero Modelers, please visit WoodlandAeroModelers.org.

Tony Mataitis of Woodland Aero Modelers with his plane Pilatus

Brook Forest Elementary School Girl Scouts

PHOTOS BY MADELINE CRAIG

Girl Scout Troop 55501 brightened the grounds of the Oak Brook Historical Society’s Heritage Center with a beautiful flower planting this spring. The girls worked together to add color and charm to the historic site, demonstrating teamwork, community spirit, and environmental care. Their efforts not only enhance the beauty of the Heritage Center but also support its mission to preserve and celebrate local history. Troop 55501’s contribution will be enjoyed by visitors all season long.

Troop Leaders: Mrs. Ashley Stout & Dr. Eleni Dimitriou

Oak Brook Historical Society Volunteers: Ron Ariana and Elizabeth Arts

Troop Members: Diya Aggarwal, Julia Atassi, Azalea Azamat, Chloe Dimitriou, Siara Duggal-Stephens, Katalina Fiascone, Amelia Forler, Aanya Garg, Victoria Gaytan, Isra Humayun, Roxanne Kocsis, Hannah Ma, Sara Meshkat, Emily Rios, Olivia Rios, Celine Sarhan, Selene Sharma, Gwen Skinner, Florence Stout, Emma Trumbell, & Elina Vaziri-Gohar

The Women of Oak Brook

The Women of Oak Brook formed a team to support the Hinsdale Hospital Foundation’s Pink 5K in May, hosted by the Oak Brook Park District. With over 20 participants running and walking, the team contributed to a meaningful cause— funding mammogram screenings for women in need. The Foundation raised over $25,000 through the event. The Women of Oak Brook later celebrated with their families at a lively Pink Power Party, featuring a DJ, kids’ crafts, an ice cream truck, and pink-themed accessories curated by Kendra Scott.

Village of Oak Brook Pancake Breakfast

Oak Brook residents gathered for a morning of fun and food at the Annual Pancake Breakfast on Sunday, May 4. Sponsored by First Watch, the event featured all-you-caneat pancakes hot off the griddle, served with sausage, fruit, juice, and coffee—all prepared on-site by Village Trustees and first responders. Families enjoyed a festive, welcoming atmosphere with exciting activities for kids, including fire and police truck tours, inflatable axe throwing, a Star Wars surprise, and visits from Sparky the Fire Dog and Pawficer Bandit.

PHOTOS COURTESY OF THE VILLAGE OF OAK BROOK