SW Lake, IL October 2018

SW Lake

SWLakeLifestyle.com

OCTOBER 2018

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The Foodie ISSUE

FOODIE HEAVEN

DESIGN YOUR PERFECT KITCHEN

AUTHENTICITY: THE FOOD TREND

MAN AT HIS BEST STARTS HERE. VOTED BEST BARBERSHOP 2017 AND 2018 BY READERS OF SW LAKE LIFESTYLE MAGAZINE

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LIFESTYLE LETTER

OCTOBER 2018 PUBLISHER

Michael Beightol | michael.beightol@lifestylepubs.com MANAGING EDITOR

Stephen Neilson | stephen.neilson@lifestylepubs.com CONTRIBUTING WRITERS

Getting Fresh AFTER SOME MODEST ATTEMPTS AT AMATEUR GARDENING THE PAST FEW YEARS, MANAGING NOT TO KILL A RANDOM PEPPER PLANT HERE AND THERE

Michael Beightol, Michele Buch, Stephen Neilson, Claire Ryan, Sue Shimkus CONTRIBUTING PHOTOGRAPHERS

Michael Beightol, Nicolette Martin, Stephen Neilson, Claire Ryan

(THANKFULLY, WHILE LEAVING MY WIFE TO DESIGN OUR LOVELY FLOWER GARDEN), I SUDDENLY DECIDED DURING THE SEEMINGLY ENDLESS CHILL OF LAST WINTER THAT IF OTHER DETERMINED FOLK COULD GROW THEIR OWN FOOD, WELL HECK, WHY COULDN’T I? Many seed germinating trays, heating pads, grow lights, and garden pot buying sprees later, I learned that Nature prevails. Not even I could stop things from growing, as long as I kept the water coming and added a bit of fertilizer here and there. I couldn’t kill kale. I was able to chard, hard. I felt like the Dr. of Peppers. I grew dill at will; I watched my Brussels sprout with their Brussels out. Heirloom tomatoes loomed large. I couldn’t squash my… well, you get the gist. My container gardens turned into a joyous jungle of tangled tongue-tantalizing fresh food. It was a bit of work, truth be told, to keep up Mother Nature's pace, but the taste almost daily of just-clipped herbs and just-harvested veggies was almost too good to be true.

In this month's Foodie Issue you'll be treated to these tastiest of treats: •Meet THE Guy at Neoteca: Guy Sorrentino, whose love of authentic cuisine is

CORPORATE TEAM CHIEF EXECUTIVE OFFICER CHIEF SALES OFFICER CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR EDITORIAL MANAGER EDITORIAL AD MANAGER AD COORDINATORS

LAYOUT DESIGNERS

deliciously realized in his artfully prepared meals.

•Local food blogger and Instagram artist Claire Ryan shares her passion for Home Cooking.

•You don't have to die to go to Foodie Heaven; Sue Shimkus takes you there (hint: it's Italy).

•Design your Perfect Home Kitchen with these innovations explained by Boone Creek Cabinetry & Design's expert, Michele Buch.

LAUNCH COORDINATOR PUBLISHER SUPPORT ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS

Tell you what folks... writing this, I've worked up quite an appetite. Time to harvest the crops!

Steven Schowengerdt Matthew Perry DeLand Shore Brad Broockerd Sara Minor Janeane Thompson Nicolette Martin Victoria Perry Kate Baxendale Chad Jensen Cyndi Harrington Alicia Huff Jessica Soetaert Cyndi King Dana Rudolph Emily Stout Hailey Stepanek Adella Wrisinger Carli DiMarco Melanie Carlisle Austin Park Michael O’Connell Harshith Potu Tejaswini Jagarlamudi

See you Around Town,

Stephen Neilson ALABAMA | ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA GEORGIA | IDAHO | ILLINOIS | KANSAS | MARYLAND | MICHIGAN | MINNESOTA MISSOURI | MONTANA | NEVADA | NORTH CAROLINA | OHIO | OKLAHOMA OREGON | SOUTH CAROLINA | TENNESSEE | TEXAS | UTAH

Stephen Neilson, Editor Stephen.Neilson@LifesylePubs.com ON THE COVER Housemade Gnocci from Barrington’s Neoteca

PHOTOGRAPHY BY STEPHEN NEILSON 4

SW Lake Lifestyle | October 2018

SWLakeLifestyle.com

VIRGINIA | WASHINGTON

514 W 26th St., Kansas City, MO Proverbs 3:5-6 SW Lake Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the SW Lake areas’ most affluent neighborhoods.

Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

No portion of this magazine may be reproduced in any form without written consent.

Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in SW Lake Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2018 FEATURES 16 Authenticity is the Most Important Food Trend Neoteca Brings Authenticity to Your Table... with a Gnarly Twist.

20 Italy: It’s Foodie Heaven “L’Appetito Vien Mangiando”.

24 Innovations in Kitchen Design Create Exciting Possibilities for Home Chefs Design Your Perfect Foodie Kitchen.

20 24

28 Home Cooking: A Passion Meet Local Food Blogger and Instagram Artist Claire Ryan.

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DEPARTMENTS 4

Lifestyle Letter

8

Good Times

9

Realty Report

12

Around Town

18

Culinary Creations

24 Open House 28 Artist’s Palette 32 Lifestyle Calendar 34 Parting Thoughts

GOOD TIMES 1.

2.

3.

Partners For Progress Hosts 14th Annual "Denim & Diamonds" Gala

Partners for Progress, a local not-for-profit organization providing specialized therapies (fo-

6.

cused on hippotherapy: exercise via horseback riding), recently celebrated their successes improving the quality of life of over 200 children and adults with physical, mental and emotional disabilities at their annual fundraising gala at Canlan Sports Complex. The well-attended event enabled PFP to continue helping hundreds benefitting from their support.

4.

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1. Equine-themed decor. | 2. The many raffle prizes included this sporty ride. | 3. NFP's therapies can enhance occupational life skills. | 4. Creativity abounded among the many raffle items contributors. | 5. Videos helped effectively tell the story of PFP's mission. | 6. Greg Jensen helped motivate participants to actively participate. | 7. Each table was named in honor of one of PFP's therapy horses. | 8. Country music by Scott DuBose energized the evening. | 9. Trophies from PFP's many recognized horses and riders were on display. | 10. PFP Special Olympics Team. | 11. Boot Scootin'. | 12.

Families served by PFP's mission filled the expansive hall.

8

SW Lake Lifestyle | October 2018

SW Lake Realty Report

REALTY REPORT

NEIGHBORHOOD

SOLD PRICE

LIST PRICE

Skycrest Estates

$880,000

$919,000

Wynstone

$820,000

Prairie Creek

%SOLD/LIST

LMT

BDRMS BATHS

96%

7

4+1 bsmt

4.1

$850,000

96%

250

4

4.1

$796,000

$800,000

100%

39

4

3.1

Jewel Park

$794,450

$829,000

96%

59

5

3.2

Herons Landing

$770,000

$789,900

97%

5

4

4.1

Swansway

$767,500

$798,000

96%

20

5

4.1

Fox Point

$735,000

$759,000

97%

17

5

2.1

Wicklow Estates

$599,900

$599,900

100%

2

4

2.2

Bridgewater Farms

$630,000

$650,000

97%

6

4+1 bsmt

3.1

MLS statistics from 8/1/18 to 8/31/18. All information herein has not been verified and is not guaranteed.

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GOOD TIMES 1.

2.

3.

Tropical Vibe for Local Leaders

6.

The only thing missing was a steel drum band when Sue Shimkus, owner of Lake Zurich Travel & Cruise, hosted a Business After Hours for a packed house of Lake Zurich Chamber members. Grass skirts, flowered shirts and flip-flops were the apparel of choice as revelers enjoyed an evening of networking fun beneath a setting sun.

4.

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1. Kelly Difino (The Gent’s Place, Deer Park) celebrates with Best Dressed Paula Hoerner. | 2. Michael Minton & Laura Lambertson. | 3. The Lake Zurich Travel team includes Sue Shimkus, Dana Innocenti, Angel Sidor & Janice Bless. | 4. Susanne DePaepe & John Maxwell. | 5. Gale Cohen DeMarco, Mark Savin (The Hungry Mule, Lake Zurich) & Sue Shimkus. | 6. Kim Snyders & Kelly Difino.

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SW Lake Lifestyle | October 2018

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11

AROUND TOWN

CHICKEN FARM CONTROVERSY, PART 1

LONG VACANT BANK FINALLY OPENS

An industrial-scaled chicken farm in unincorporated

The branch bank that was built in 2006 on

Lake County that generated concern among residents

the NE corner of Quentin & Rand in Kildeer has

in a mostly residential area south of Highway 59 and

finally opened. After completing construction of

Route 22 has been resolved, says Maria Peterson, can-

the facility it was mothballed due to the Great

didate for Lake County Board (District 17). “People like

Recession. Once the opening was greenlighted

me move to SW Lake Co. for lots of reasons, including

early this summer Fifth Third Bank Branch

good schools, quiet neighborhoods and open space,”

Manager Kara Kenyon worked with construction

Peterson says. “One thing for sure: nobody is likely

crews to modernize the 12-year old building and

to move to live in proximity to a 20,000 chicken farm

grounds. The Grand Opening occurred in mid-Au-

squeezed onto a 5-acre lot originally planned for

gust revealing an industry-leading design for

residential use.”

banking facilities.

CHICKEN FARM CONTROVERSY, PART II - RESOLUTION Community leaders responded to neighbors who were worried about noise, odors and traffic generated if the farm came to fruition. According to Peterson, it was due to “a flaw in the laws of the State of Illinois that permits agricultural production on a 5-acre parcel or larger, and that Lake County’s ability to regulate it is enormously reduced.”

In stepped North Barrington to annex the land to exercise land use ordinances under the village Comprehensive Plan. To minimize chances of something like this happening again she says she is working with the Lake County Planning Building & Development Department to develop a Legislative Initiative to amend Illinois law.

Peterson says an agreement was reached by the owner and village to wind down operations and

After a thorough vetting of a record number

bring the property up to code and that as of press

of qualified candidates, the Board of Directors

time no lawsuits were filed against North Barrington

announced that local resident and business

or Lake County.

owner Claire Slattery has succeeded Dale Perrin

Publisher’s Note: SW Lake Lifestyle has not

as Executive Director. Slattery, owner of Mindful

endorsed any candidates running for elective office.

Mix in downtown Lake Zurich and executive

We thank Ms. Peterson for providing this report.

12

REGIME CHANGE AT LAKE ZURICH CHAMBER

SW Lake Lifestyle | October 2018

CONTINUED >

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AROUND TOWN

(CON TI N UED)

director of the Ancient Oaks Foundation, is the Past President of the chamber. Perrin resigned earlier this summer to take a position with the Lake County BAR Association.

AUTUMN BIRD HIKES BEGIN Fall bird hikes, sponsored by Citizens for Conservation and Audubon Great Lakes. Get out and enjoy fall bird migration with Barrington area naturalist Wendy Paulson. Walks are free and open to the public, though spaces are limited and RSVPs are required. Good walking shoes are strongly recommended for these walks. Don’t forget your binoculars!

October 19, 8:30AM — Cuba Marsh (Park in parking lot off east side of Lake Zurich Rd, just south of EJ&E RR tracks. Lake Zurich Road runs between Rte. 14 and Cuba Road) October 26, 8:30AM — Galloping Hill* (park at Penny Road Pond parking lot in Barrington Hills).

Note: this route is a more strenuous hike.

November 2, 9:00AM - Crabtree Nature Center (3 Stover Road off of Palatine Road) Please RSVP to: Daniel Wear at 312.453.0230, ext 2010 or dwear@audubon.org and let us know how best to contact you should that be necessary.

Before you head out, please check the calendar at citizensforconservation.org for any last minute

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OCTOBER PROGRAM FEATURES BATS AT THEIR BEST Bats are the world's only true flying mammals, and they eat garden and crop pests and lower the risk of West Nile virus by consuming thousands of mosquitoes on a single night.

Learn more about the environmental services native bats perform at “Incredible Bats,” Tuesday, October 9 at 7 p.m., at the Barrington Area Library, 505 N. Northwest Highway, Barrington.

The program, cosponsored by Field and Flower Garden Club, Green Thumbs Garden Club, and Citizens for Conservation, will feature educators Sharon and Dan Peterson, who have promoted bat education in the Midwest since 1996. Sharon is an elementary school teacher and librarian trained by Bat

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SW Lake Lifestyle | October 2018

Conservation International; Dan is a bat naturalist.

The program is free; registration is available on CFC’s website at http://bit.ly/2O24vHO. For more information, call CFC at 847-382-7283.

DIY Scarecrow Day Saturday, October 10/13 11am-4pm

Build your own Scarecrow!

Bring old clothes, hats and shoes.

Sign up online for times. $5 voluntary donation requested.

Thursday, 10/18: Witches Night Out (ghouls allowed too!)

5pm- 8pm Friday, 10/26: Trick or Treating with the merchants in historic downtown Long Grove 2pm-5pm Long Grove Historical Ghost Walk: 6-9pm

Sunday, 10/28: Costume Pet Parade co-sponsored with

authenticity is the most important food trend 16

ARTICLE MICHAEL BEIGHTOL PHOTOGRAPHY STEPHEN NEILSON

WANDERING

INTO

NEOTECA

Stylish and modern, yet comfortable dining.

IN

BARRINGTON ONE EARLY MORNING THE FOUNDER OF THIS HOUGH STREET RESTAURANT WAS NOWHERE TO BE FOUND WHILE A POT OF BEETS SIMMERED AWAY ON A STOVE. Then Guy Sorrentino, the force behind successful restaurants in the Fox Valley and now downtown Barrington, burst through the kitchen doors. “Hello, hello,” he says, picking a table on Neoteca’s spacious deck. “It’s much too nice a day to not be outside.”

Sorrentino focuses on the Neopolitan foods of the Campagna region of Italy.

It’s a place he knows well, having lived there during childhood. When discussing his menu Sorrentino emphasizes that he gives his “mom all the credit,” adding that he planned to talk to her about preparing fresh octopus for a potential new dish.

“Authenticity is an absolute must. We source as much as possible fresh locally and do a lot of importing from Italy.” While Neoteca offers a variety of dishes – pastas, sandwiches, salads, appetizers and entrees – the restaurant’s heart and soul is pizza, made from scratch and delivered bubbling hot from a wood-fired oven burning locally-cut cherry, hickory and oak.

“Pizza made from authentic ingre-

Tall, glass-enclosed wine racks frame the main bar.

dients is a trend that never goes out of style,” he says. “Everything we make is hand-made.” Sorrentino travels back regularly to Italy to stay abreast with his craft, including studying under a twotime World Champion Master Pizzaiola.

General Manager Nick Jaros has worked with Sorrentino for more than eight years. “He started as an apprentice and is now a co-owner,” Sorrentino says.

SW Lake Lifestyle | October 2018

L-R: Timmy Saljihi, Pizzaiolo; Nick Jaros, Managing Partner; Jose Guadalupe, Chef; Guy Sorrentino, Owner.

“When guests eat at Neoteca we want our food to be reminiscent of what they might experience in Italy,” Jaros says. Wine selection is a big part of that, as evidenced by an impressive glassed-in state-of-the-art wine cooler. “We have a broad selection of Italian wines that pair well with the pizzas and other dishes we serve,” according to Jaros.

A new venture for Sorrentino, right across the street from Neoteca, is Gnarly Knots.

“I’m a flour and water guy,” Sorrentino says.

“When I tasted my first pretzel from Gnarly Knots in Winfield it was the best combination of flour, water and process that I ever had.”

Sorrentino arranged to open Gnarly Knots in Barrington, and to franchise the concept elsewhere. Think of Gnarly Knots as a quick

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Neoteca is at 130 S. Hough St., In Barrington.

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d e ff u t S d e k Ba

CULINARY CREATIONS

s e l pp A

E

njoy as a healthy breakfast in the morning or a delicious treat later in the day.

INGREDIENTS 5 medium-sized gala apples 5 1/8Â cups granola 2 tablespoons melted butter 5 teaspoons maple syrup Ice cream or whipped cream for serving (if making for dessert)

INSTRUCTIONS 1. Cut a layer off the top of the apples with a knife.

With a melon baller tool or a measuring teaspoon, remove the core and seeds from each apple.

2. Pack 1/8 cup granola into each apple, and place into the slow cooker.

3. Drizzle the apples evenly with the melted butter, and add a teaspoon of maple syrup to each apple.

4. Cover, and cook on high for 2 to 2 1/2 hours until tender, but not falling apart.

Recipe from TheMagicalSlowCooker.com.

18

SW Lake Lifestyle | October 2018

5. Serve as is, or add ice cream or whipped cream.

Enjoy!

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Italy: It’s Foodie Heaven ARTICLE SUE SHIMKUS

“L’APPETITO VIEN MANGIANDO”

Dining al fresco in Florence.

20

SW Lake Lifestyle | October 2018

ONE OF MY FAVORITE TRAVEL DESTINATIONS, ONE ALSO EXTREMELY POPULAR WITH OUR CLIENTS, IS ITALY! If you are a buona forchetta (one who loves food), then Italy is your destination, where it’s just as important to be passionate about food as it is to actually eat well.

The good cooks and great chefs in Italy are obsessed with materia prima or “basic ingredients”, a key that makes Italian food so good. In all Italian towns and villages, you still find traditional food markets, and many Italians who take the time to go to their favorite stalls to select the freshest artichokes, zucchini and tomatoes. Additional testament to the Italian love of materia prima are weekend pursuits of hunting for mushrooms, chestnuts or truffles, depending on the time of the year.

WHERE TO EAT “A tavola non si invecchia” literally means, “At the table one does not age.” Dining out in Italy should above all be a source of pleasure and a happy, sociable event.

A trattoria is generally a notch below a ristorante in price; they’re known for casual atmospheres, and usually offer local dishes with great local ingredients.

An osteria or locanda often represents dining that's a good value.

Traditionally an osteria was a place you could get something simple to eat to go with your wine, and patrons often sat at communal tables. Today, it’s harder to find traditional osterias; the enoteca has somewhat replaced them, as a wine bar offering light snacks (spuntini) and possibly bottles of wine to go.

Tavola Calda (literally, “hot table”) is often displayed outside cafès where you can select from a variety of pre-prepared sandwiches or pastas which will be heated up for you. There is usually no waiter service at the table. They are good for a quick lunch.

A Paninoteca is a sandwich shop where you can point to the ready-made sandwich you want and head on your way.

The Rosticceria is a great choice for anyone renting an apartment or villa. You can buy a selection of delicious roast vegetables and, as the name suggests, roast meats. Imagine a very upmarket takeaway; it's an excellent solution for a hassle-free dinner at home.

“L’Appetito Vien Mangiando” means “appetite comes with eating”, and relects the love of food.

Many Italians enjoy breakfast at their local bar, often ordering a cappuccino and freshly baked brioche (croissant); in Sicily, it’s called a cornetto. Locals also order freshly squeezed orange juice, spremuta d’arancia, often made from the freshest Sicilian oranges.

It’s common to have an aperitivo, a drink before lunch or dinner, either alcoholic such as Campari and soda or light sparkling wine called Prosecco, or non-alcoholic such as a fruit juice succo di CONTINUED >

October 2018 | SW Lake Lifestyle

21

ITALY: IT’S FOODIE HEAVEN

(CON TI N U ED)

Italian Trattoria.

Sicilian food shop.

When in Rome...

frutta. The aperitivo is usually accompanied with olives, chips, cheese samplers, nuts and other savory snacks.

Lunch time is typically 12:30-1:00pm, with dinner around 8:00pm. Traditional meals include an antipasto (appetizer), primo (first course, usually pasta, soup, or gnocchi), secondo (second course, usually meat or fish) accompanied by

Sue Shimkus is president of Lake Zurich

a contorno (side salad, potatoes or vegetables), followed by

Travel; she and her team send many happy

un dolce (dessert).

If you’re still not ready to go home, not to worry: it’s now coffeetime! Note: In Italy one usually drinks cappuccino before 11am; Italians don’t prefer drinking milky beverages later. After lunch or dinner they’re more likely to order a caffè corretto, a coffee “corrected” with a shot of strong alcohol that aids digestion. Try asking for a “Caffè corretto grappa, per favore”.

Mangia!

22

SW Lake Lifestyle | October 2018

clients to Italy and beyond. Contact her at LZtravel.com or 847.438.5551.

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OPEN HOUSE

Innovations in kitchen design create exciting possibilities for home chefs ARTICLE MICHELE BUCH PHOTOGRAPHY STEPHEN NEILSON AND PROVIDED

SOME OF THE HOTTEST TRENDS GET-

Gaggenau has also innovated stove-

TING HOME CHEFS EXCITED THESE DAYS

tops with flex-induction that provides

ARE DUE TO AN ARRAY OF NEW TECH-

unprecedented precision. New functions

NOLOGICAL

OFFERED

enable the free positioning of cookware

FROM SOME OF THE TOP BRANDS IN

and precise regulation of temperature

KITCHEN APPLIANCES.

within different heat areas allowing more

INNOVATIONS

One such trend is the convection steam

24

SW Lake Lifestyle | October 2018

flexible cooking.

oven, perhaps the most efficient and versa-

When we start the design process with

tile oven now available. One version offered

our clients we need to know up front their

by Subzero-Wolf does everything from

appliance choices so that everything fits

re-heating food to sous vide cooking, and

seamlessly with cabinetry, counters and

everything else in between. For example,

other finishes. We make sure that proper cir-

convection plus steam creates amazingly

cuitry and plumbing are in place to support

tender meat dishes. Imagine for the holidays

high-end functionality.

a beef tenderloin evenly cooked with a beau-

When we started designing and build-

tiful exterior crust, all made possible with a

ing kitchens years ago it was an accepted

temperature probe and the power of con-

practice to see refrigerators and ovens

vection heat plus steam. When steam isn’t

protrude from cabinets and counters.

needed there is a straight convection mode

Those days are long gone. Now we recess

that can be used for baking things like that

appliances for a sleeker appearance with

perfect batch of Christmas cookies.

much cleaner lines.

Another leader in this field is Gaggenau,

We really enjoy working with families

the first manufacturer to introduce the com-

who love to cook, whether for each other,

bination of steam and convection for not

their families or for entertaining. These folks

only roasting, steaming and baking, but also

invest in top-of-the-line equipment because

simmering, braising, regenerating and juice

of how it enhances their lives.

extraction. Steam ovens are great for tricky

About the Author: Michele Buch and her hus-

and time-consuming dishes such as Crème

band, Denis, are the owners of Boone Creek

Brule; no stove top stirring or water bath is

Cabinetry & Design. To learn more please

needed since ramekins can be put right in

go to boonecreekcabinet.com or call

a steam oven.

815.385.8414.

CONTINUED >

October 2018 | SW Lake Lifestyle

25

OPEN HOUSE

(CON TI N U ED)

Innovative Kitchen Products 1. Gaggenau 400 Series Combination Steam Oven | 2. Gaggenau Induction Cooktop | 3. Wolf Combination Single Oven and Steam Oven

1.

2.

Michele and Denis Buch.

3.

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SW Lake Lifestyle | October 2018

Comfort

YOUR FAMILY’S

MATTERS TO US

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27

ARTIST’S PALETTE

ARTICLE AND PHOTOGRAPHY CLAIRE RYAN

HOME COOK ING :

F

A PA S S I O N

OOD HAS BEEN BOTH MY VOCATION AND MY PASSION. I’ve worked in corporate food service, at a juice bar, for a world renowned chocolatier, and I write a food blog (“Simple Fresh Yum.”) I love it all, but home cooking is my greatest pleasure. Around February of this year, I stumbled across a YouTube program, "Diane in Denmark,” that seemed to embody

so much of what’s important to me in terms of enjoying life

food photo tips

and celebrating with food. It was through Diane that I was introduced to the world of Instagram and the idea that com-

» TIP #1: Lighting is key. Mini-

munities there aren’t geographically limited.

mize shadows and use natural light

Six months into my Instagram journey the vast majority

whenever possible.

of people who follow me are people who I don’t know personally. I think they are drawn to the idea of respecting and

» TIP #2: Find your best angle; often

rejoicing in everyday moments, especially those that relate to

this is from straight above, but play

food. As the number of my postings increase, so too does the

around. Sometimes from the side is

number of my followers.

more interesting.

I strive to use foods of the best quality by shopping at farmer’s markets, local farms, and local producers, includ-

» TIP #3: Contrast and color are your

ing Patyk Farms in Richmond (produce), Wallace Farms

friends; try to bring both into the photo.

in Iowa (grass fed meats) and Honey Lake Bee Co., North Barrington. I find great inspiration for my food life from Ina

» TIP #4: After the picture is taken,

Garten (“The Barefoot Contessa”), author Michael Pollan

use the editing tools. You’ll almost al-

and the food blog "Oh, She Glows.” Though very differ-

ways want to increase lightness to

ent, each recognizes food’s importance in our culture and

some degree.

understands its ability to greatly influence quality of life.

I think, as humans, one of our greatest drivers is the desire for connection. When we find joy in its preparation, presentation and sharing, food can bring us that connection, whether it’s with the people around our table or our virtual friends around the world.

Claire Ryan of North Barrington posts regularly on Instagram. Follow her at @coffeegirlclaire.

28

SW Lake Lifestyle | October 2018

» TIP #5: Use filters. Try them all and see which ones work for you.

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SW Lake Lifestyle | October 2018

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October 2018 | SW Lake Lifestyle

31

OCTOBER

LIFESTYLE CALENDAR

13 FALL EXTRAVAGANZA ART & CRAFT FAIR 135 Buesching Rd,

and connect to the moment. Your art

door. Hosted by the Onion Pub &

night out! Each 3rd Thursday features

Brewery, produced by Barrington

a local artist exhibition with works for

Area Chamber of Commerce, and

sale, complimentary appetizers from

proudly sponsored by SW Lake

On Occasion Catering and a cash bar.

Lifestyle. Details at https://busi-

Admission free.

ness .barringtonchamber.com/ events/details/great-barrington-

Lake Zurich

Calling all craft lovers! St. Francis will be hosting an arts and craft fair in Valker Hall from 10-4pm. Over 40

tastefest-2018-20402.

28

crafters have come together to help

SUPER HERO CAPE CREATION

get you holiday shopping under way.

Wauconda Area Library,

Free admission; bring the family.

Storytime Room

We'd appreciate if you could bring a

Be a superhero everyday when you

non-perishable item to donate to the

customize your very own superhe-

local food pantry.

ro cape! Materials supplied at the

A NIGHT OF COSTUME BALL – CHILDREN’S HALLOWEEN MUSICAL THEATER

library. Details and registration at

Barrington’s White House 145 West

wauclib.org.

Main Street Barrington, IL 60010

14

Begins at 3pm. Join the singing and

AMERICAN ART PRESENTATION: CRYSTAL BRIDGES MUSEUM

19

dancing adventures of three wacky witches, a level-headed broom and some mischievous elves attending

Barrington’s White House,

HALLOWEEN AT FOGLIA YMCA

145 West Main Street

Foglia YMCA

ning best prize. An original musi-

From 3pm-5pm. Learn about many of

To celebrate Halloween, the Foglia

cal presented by a troupe of actors

America’s most famous paintings and

YMCA is hosting a special Halloween

for primary-aged audiences. Cos-

gain insights into the collecting strat-

event on Friday, October 19, 6-8:30

tumes and audience participation

egy of museum founder Alice Walton.

p.m.For members and non-members;

encouraged. A zany good time! $10

Art historian/professor Gayle Sey-

will feature tons of slightly-spooky

General Admission, more info at

mour, Ph.D. will present a slide lecture

family-friendly activities:

barringtonswhitehouse.com.

with highlights from the esteemed

Haunted House, Petting Zoo, Pony

museum’s

permanent

Frankenstein’s ball in hopes of win-

collection—

Rides, Trick-or-Treat Lane, Carnival

some of the most recognized pieces

Games and Prizes, Costume Pa-

in American history. Reception with

radePre-Register: $10/child & $5/

cash bar following event. General Ad-

adult. Day of: $15/child & $5/adult;

Local Village Trick-or-Treat Hours:

mission $15, Student Admission $10.

Children under 2 are FREE! Details at

Deer Park: 10/31, 4pm-7pm

fogliaymca.org.

Island Lake: 10/31, 4pm-8pm

18

32

19

31 Lake Barrington: 10/31, 3pm-7pm

24

Lake Zurich: 10/31, 3pm-8pm Hawthorn Woods: 10/31, 4pm-8pm Wauconda Trick or Treat on Main:

3RD THURSDAYS; BE STILL: PAINTINGS BY BOBBIE AND STEVE PUTTRICH

GREAT BARRINGTON AREA TASTEFEST

Barrington’s White House,

(Lake Barrington)

145 West Main Street

From 5pm-8pm, area restaurants

Finding stillness and natural beau-

team up to share a salacious sam-

We are always accepting submissions

ty in the people, places, and things

pling of specialty tastes from across

for events you'd like to see included

around them, Steve and Bobbie

the area. Local wineries, brewer-

in our Calendar section. Submissions

present works in watercolor and oil—

ies and distillers get in the act, too.

are accepted via the Contact Us tab

paintings that encourage us to stop

Tickets: $35 in advance; $40 at the

at SWLakeLifestyle.com.

SW Lake Lifestyle | October 2018

Sunday Oct 28, 2pm-6pm

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October 2018 | SW Lake Lifestyle

33

PARTING THOUGHTS

SPOOK-TAILS DO THE MONSTER MASH WITH THESE FALL-FOCUSED COCKTAILS PERFECT FOR HALLOWEEN FESTIVITIES PHOTOGRAPHY NICOLETTE MARTIN

CANDY CORN BOURBON

Kid-friendly!

TOASTED MALLOW

DIRT + SQUIRMS

INGREDIENTS

INGREDIENTS

INGREDIENTS

+ 2 ounces bourbon (Bulleit)

+ 1.5 ounces vodka (Tito’s)

+ Milk

+ 1/2 ounce brown sugar

+ 1.5 ounces Godiva

+ Mint chocolate chip ice cream

& cinnamon syrup

+ Halloween Oreos

chocolate liqueur

+ 2 dashes of orange bitters

+ 1/2 ounce Frangelico liqueur

+ 5 candy corns

+ Graham crackers

+ Gummy worms

+ Marshmallows DIRECTIONS

DIRECTIONS

DIRECTIONS

Combine all ingredients in a shaker tin. Muddle

Combine all ingredients except for the graham

Crush 5-8 Oreos inside a plastic bag.

the candy corns inside the shaker tin, add ice

crackers and marshmallows in a shaker tin.

Layer the bottom of a glass with half of

and shake vigorously until sufficiently chilled

Add ice and shake vigorously until sufficiently

the crushed Oreos to make a nice base.

and blended. Strain through a fine mesh

chilled and blended. Crush graham crackers in

Add 2-3 scoops of mint chocolate chip ice

strainer in an old fashioned glass over a large

a plastic bag to make a fine powder. Coat half

cream and fill the rest of the glass with cold

ice cube. Garnish with a piece of candy corn on

of a martini glass with your crushed graham

milk. Add another layer of crushed Oreos to

top of the ice cube and enjoy!

crackers and strain your cocktail into the

float on top. Finish with 2-3 gummy worms

coated martini glass. Layer the top of the drink

around the top and enjoy!

with marshmallows and toast with a crème brûlée torch. Enjoy!

Cocktails crafted by Sam Lage, beverage director for 39 Bevco. 39Bevco.com 34

SW Lake Lifestyle | October 2018

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