"The Next Taste" Fall 2021

The Next Taste

Omni Barton Creek Resort and Spa Austin, TX Pg. 18

Distributed by: Distillery Channel Media, LLC

Publisher/President Randy Weckerly Vice President Bob Aldrich Editor: Joanne Tallon National Sales Rob Ladd

E D ITORIAL INQUIRIES: MARKETING.THEDISTILLERYCHANNEL@GMAIL.COM

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TA B L E O F C O N T E N T S 14 20 30 39 44 54 58 60 74 84 91 106 112

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Festival of the Vine- Geneva, IL Omni Barton Creek Resort and Spa A Wine Makers Secret Ingredient Ellwood Steak and Fish House Sip - Laugh - Enjoy -The Bottle Shop MAJiik App - An Interactive Media Fun In Geneva, Illinois Photos by Daniel Sullivan What to Do If I Can't Stop Eating George Washington's Distillery Frozen In Time a Real Ghost Town Brew Blogging Final Salut to Summer

Contributors: DINA GARCIA LAURA RUSH A RT S T RI CKLI N M I CHA EL KELLY STEVE BASHORE KELLY GORDON JIM GORDON DANIEL SULLIVAN ROBERT MILLS GEOFF PACE THE NEXT TAST STAFF

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Publisher Notes

Fall is upon us and celebrating life involves similar changes as the foliage on sugar maples. Change is ever present. Humankind adapts, generally seeking a better path where renewal is sought when the curtains begin to close on another year.

“The Next Taste Magazine” focuses this month on the world of small craft wineries, breweries, distilleries and travel destinations featuring storytelling and a multitude of pictures from the lens of their authors. For many years I found myself at a coffee shop or big box store having a cup of my favorite blend and whisking through the pictures, and reading what intrigued me. This month has some surprises.

Our travel adventurer Robert Mills pens a story about a California ghost town he came across during his travels. Our professional bloggers submitted stories from bourbon, beer and wine trails. Art Stricklin explored a great golf destination in Texas and we also have fabulous photo submissions through the lens Maui’s Daniel Sullivan's Photography. We also explore “The Bottle Shop” in Lake Geneva, Wisconsin, where you can sip wine, both inside and out, plus visit a new comedy shop on the premises on weekends. A fun day just steps from Geneva Lake.

We also focused on our Midwest roots, with “Festival of the Vine”, in Geneva, Illinois.

Geneva is the home to some of the best dining not only in Illinois but in America. The area Geneva Chamber of Commerce annually creates this warm festival for all to enjoy in the earliest of Autumn Days. Centered 60 miles from downtown Chicago, it's an easy Metra Rail Ride where the doors open right into the middle of Geneva’s shopping and dining.

If you are confused, Lake Geneva, Wisconsin and Geneva, Illinois are about an hour apart by car, similar names, but very different locations. The cover of this magazine says, “Midwest Fall Special” Now is the time to plan your trip, The Midwest is calling your name.

Enjoy this Fall!

Randy Weckerly

Text CBCT To

888-255-0077

To Get Our MAJiik App

Don't forget to download our Craft Beverage & Culinary Tours App as it is full of travel dining, and destination tips and news.

Photo by Daniel Sullivan

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Festival of The Vine Geneva, Illinois

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It seems fitting that Fall begins with F, as many words beginning with that letter, come to mind, when describing Festival of the Vine. Flavor, Fine, Friends, Food, Fun, Family, FANTASTIC! September 10-12 in Geneva, IL offers Festival of

the Vine, truly a feast for the senses. The Geneva Chamber of Commerce' three-day festival is a wine and food lovers delight.

Under a grand outdoor tent you can purchase a variety of wines by the glass, dine on everything from gourmet to deli and enjoy free musical entertainment on the main stage.

Written by: Laura Rush Geneva Chamber of Commerce and Tourism Bureau Photos: Karen Muihlfelt of Keeping Moments Photography

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The tempting smells from the Flavor Fare reflect Geneva chamber member restaurants coming together on the corner of N. Fourth & State streets to offer their best delicacies.

Wrapping around the Courthouse, on Saturday and Sunday, will be the Arts and Craft Show, featuring the works of talented local and out of state artisans.

Wines from the simple to complex can be purchased by the glass in the Wine Tent.

Experts have carefully picked this years selections to satisfy every palate.

Visit Third Street during Festival of the Vine and discover our over 140 specialty shops and award-winning restaurants. Special Festival of the Vine events will take place in some of these shops and restaurants. Visitors are encouraged to enjoy a complimentary trolley or carriage ride available for a relaxing closer look at historic downtown Geneva.

Enjoy complimentary music on the Courthouse stairs while visiting our business booths or partaking in the kids activities.

Sounds on the main stage can be described with one word, entertaining. Blues, Pop, Rock, Country and more are all on this years musical lineup. Dance into the night, clap along to a favorite song or just sit back and enjoy the show.

Let your senses take you on an unforgettable visit this weekend as we invite you to celebrate the start of autumn in Geneva at Festival of the Vine.

Our website below has the who, what, where and when to complete your weekend.

Please join us September 10-12 and FALL into FUN at the 41st Festival of the Vine.

Since COVID-19 regulations are ever changing, please visit genevachamber.com for up- to-date information on this festival including instructions on mask wearing and crowd control measures.

Festival of the Vine. For families. For friends. For a FABULOUS time.

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www.thebottleshoplakegeneva.com

617 W. Main Lake Geneva, Wisconsin 53147

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Omni Barton Creek Resort and Spa Austin, Texas

by Art Stricklin

Photos Provided By: Hualalai Golf Course and Hualalai Golf Hale Images

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AUSTIN, Texas -The book and movie of the same title, ‘Return of the Native', doesn’t have a lot of golf scenes in it, focusing on European romance instead. But a Texas-sized resort version that has returned to its former grandeur, has plenty of golf, lots of food and drink, plus you can bring your own romance to the newly restored Omni Barton Creek Resort and Spa. This golf rich (54 holes) 4,000 acre resort located in the rolling, wooded Hill Country region of Texas outside the capital city of Austin is one of the original Texas golf destinations. It opened in 1985, and launched the ongoing Texas golf boom with two highly rated Tom Fazio golf courses, which opened in 1986 and 1999, and one by native son Ben Crenshaw, 1991 But over the years, things began to get a little faded around the edges, a bit tired, maybe requiring a nip and a tuck here and there as all golf classics do from time to time.

newly restored golf, upscale lodging and a grand steakhouse in the Dallas originated Bob’s Steak & Chop House just off the main lobby.

“We feel like we’re continuing the great tradition here and creating new ones as well,” said Barton Creek Director of Golf Spencer Cody.

The first wave of improvements came in 2016 with a renovation of the original Fazio Foothills course, the first of now a dozen Fazio courses in Texas, but still one of his favorite designs of the hundreds he has done, earning him the title, ‘golf’s greatest living architect’.

The golf was, and still is, the theme.

Austin, which proclaims itself as the live music capital of the world is the Lone Star State’s most “I don’t think you can find a bad piece of interesting city and lots of Bar-B-Q here take up land to build a course in the Hill Country area of at least 2-3 of the four basic food groups.

Texas and I know you can’t in Austin,” he said. “I didn’t know if I would come back and build so But a little something else was needed, a many courses in Texas, but I always hoped I few more non-golf attractions, a few more social would.” gathering spots and grand places to celebrate or commiserate a Barton Creek golf round with The Barton Creek history is as large and historic Texas-sized steak and libations. as the resort. The land was originally staked out in Enter the Dallas-based Omni hotel chain, led by hands-on CEO Bob Rowling and his son Blake Rowling, who have worked their restoration magic here over the last several years and the result is a

1984 by Texas Oilman Jim Bob Moffett along with former Texas governor John Connally and lieutenant governor Ben Barnes.

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Palmer Lakeside Course

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“You need can-do people to get great projects done, and that certainly was the case with guys like Jim Bob Moffett and John Connally,” said Fazio.

Today’s Jim Bob’s Lobby Lounge is a testament to his vision and hard work to make Barton Creek an original Texas golf destination.

The first Fazio course to be renovated was the original design when it was restored in 2018 as part of a $150 million Omni led project which included a second modern hotel tower, overlooking the Fazio Foothills Couse.

In addition to the 180 rooms, there was additional meeting space added and a new spa with an adult pool.

“The name and the history of the resort excite me,” Cody said. “But we now have the full support of Omni to become the No. 1 golf destination in Texas. You can come here for golf or family time or business and not lack anything.”

Of course, golf was, is and likely will always be the main attraction here and the original Fazio Foothills layout will always be first among equals.

Poolside- Barton Creek

The original Foothills course has more than its share of dramatic holes including a closing stretch of the stream and water-fall laden par 4 16th hole, the par 3 17th hole and the par 5 18th, which is routed uphill over a small bat cave with a stream cascading down the right side of the green and fairway.

The front nine has the dramatic par 3 9th hole with water and a large canyon along the left side and water crossing in front of the green. Parts of the back nine overlook massive wilderness overlooks with golfing eye candy as far as you can see.

The par 5 18th will always be one of the show stoppers because of the natural bat cave in front of the elevated green which can sink any short shot or finish off a great round.

It offers a challenging but fair layout that places a premium on shot-making. The course offers five different sets of tee boxes, rendering the course both rewarding to beginners and high handicappers, yet challenging to avid golfers. It was recently named the #3 top course to play in Texas by Golf Magazine.

Because of a recent agreement with the PGA of America, the original Fazio is also hosting some of the best golf club professionals in the country both at the PGA Cup in 2019 and the PGA Club Professional Championship in 2022.

To showcase their scenic 18th hole adjacent to the outdoor patio, lawn games and firepit areas and between the two hotel towers, Cody and his team have debuted the Sunset Swing from Thursday through Sunday

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Fazio Canyons Course

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As the sun starts to sink over the Foothills golf course, a member of the talented golf staff led by head pro Rufus Brijalba will tee off a ball from a small platform overlooking the 18th green, a huge Texas flag flies in the background and the Eyes of Texas song is played over the loudspeakers. It’s all about continuing old traditions while adding new ones.

The Crenshaw course, crafted by lifelong Austin resident Ben Crenshaw and partner Bill Coore was the next to receive the renovation treatment and reopened in December of 2018.

As befitting its namesake and his putting reputation, the Crenshaw course has plenty of large greens where the designer could practice his putting. Most of the greens are reached in regulation by the majority of golfers, but then the putting adventure begins.

The Fazio Canyons course, located about 10 minutes from the resort, will be renovated in 2022, but will not disturb the scenic Hill Country nature and the layout.

Mokara Spa

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The Fazio Canyons is more subtle, but still very interesting with holes routed both up and downhill in dramatic surroundings, including the par 4 10th hole where the fairway looks like it is sliding into the rushing river from left to right when you’re standing on the tee box.

It also contains the Barton Creek Golf Academy led by Barton Creek veteran Brech Spradley.

There is a fourth course as part of the Omni Barton Creek, known as Barton Creek Lakeside, located about 25 miles west of the resort. The Arnold Palmer designed course was once called Hidden Hills, until it became a bit too hidden and was taken over by Barton Creek.

Dining options include Omni Barton Creek's signature restaurant, Blind Salamander Kitchen & Bar, which offers healthy dishes and seasonal seafood with award-winning views of Austin's Hill Country.

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Inspired by the prickly pear cactus, Nopales is a Latin restaurant with creative cocktails and internationally inspired dishes. Add Velet Joe’s Coffee Bar and the Canyon Gill and you have a full choice of lunch and dinner dining outlets. Outside the entry of the restaurant is a burnt orange shrine to all things related to the nearby University of Texas, including trophy cases and framed articles highlighting the university’s athletic feats and former legendary head football coach Darrell Royal who used to have breakfast here most mornings.

Of course, Bob’s is the dinner show stopper with great service, wines, harder drinks prime Steaks and Lobster and a chance to top off another fine Omni Barton Creek day.

Full of golf and food? There is always the new adult spa, outdoor pools, nature trails and putt-putt course even a wedding pavilion. There’s the romance again.

The return of the (golf resort) native, who really never went anywhere, and just needed to be polished up is coming along just fine for this Lone Star Links Legend. The Omni Barton Creek Resort. Deep in the Heart of Texas.

Greece to Table "Bills Olive Oil" www.BillsOliveOil.com

Ellwood Steak and Fish House 2219 Sycamore Rd., DeKalb, Il. 815-901-0270

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The Art of Golf Travel 2022 Trips

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2022 The Masters Tournament, Augusta, Ga. Irish Golf Adventures, May 28-June 5, 2022 2022 PGA Championship, Stay, Play & Watch, Southern Hills, Tulsa Many More Golf Adventures!

Exclusive Private Courses and Impossible Tee Times

The Art of Golf Travel Where Do You Want to Go? Art Stricklin, CEO The Art of Golf Travel.

Go with Somebody who has Been There

Twitter: @artstricklin - FB: The Art of Golf Travel - Instagram: Astrick1 For More information on These Great Trips and Others, www.theartofgolftravel.com or astrick@flash.net

Author/Host:

Art Stricklin

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The Barrel A Wine Makers Secret Ingredient

Photos and Story by: Michael Kelly

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California: I recently did a story on corks and how they were the unsung heroes of wine. Perhaps barrels also should be considered in the same vein or as a winemaker’s secret ingredient.

Wine aficionados are always talking about barrels and how the barrel has imparted this or that flavor. So, what exactly happens when wine is stored in a barrel? Where does the wood from the barrels come from? How did barrels become a defacto method of aging wine? What does toasting do for the barrels and subsequently the wine? Hopefully these and other questions will be answered in the following story.

History of the Wine Barrel The oak barrel dates back to the Greek historian Herodotus and people transporting barrels from ancient Mesopotamia along the Euphrates River (350 BC). In Roman times it was a convenient and durable way to transport wine. Oak barrels have historically been used in both the fermentation process as well as the aging process of wine. Using oak barrels allows more integration of the wine during fermentation.

Types of Wood for Barrels Key reason to use oak is while the cooper/ cooperage makes the barrels “leak proof”, oak allows oxygen in very small amounts to impart a change to the wine over time. For example, barrels can make a wine smoother and less astringent.

The two primary types of oak used are French oak and American oak. That said, oak barrels also come from Hungary, Romania and

Slavonian French oak are known for more subtle aromatics and adding nutty and smoky flavors.

American oak, with larger pores, provide a faster impact on the wine and provide hints of vanilla and coconut. Some winemakers even chose to mix the two traditional oaks by aging a portion in one type and a portion in another before combining for bottling. Other winemakers may choose to use an American oak but use a French oak head. This provides for a smoother finish and enough oxygen to form the right amount of tannins to help in for color retention.

Other woods are also available such as Cherry wood which imparts a dark red fruit flavor and aromatics of toast with a softness and sweetness.

For example a winemaker may use 20 barrels of oak and one barrel of cherry.

When a barrel is new, it will influence the wine to a much greater degree. When a barrel has been used two or three times, it is considered “neutral” but will still allow the wine to age, preserving the fruit flavors. Most winemakers when choosing the barrel profile to go with a specific varietal of wine, will use a combination of new and used (neutral) barrels to lock in a winemaker's intended desire.

Barrel sizes are not standardized but many use a 225 liter barrel which produces 25 cases of wine. These barrels can range in pricing for American oak of approximately $500 to $1,000 for French oak.

Recently I interviewed a very well know winemaker whose supplier uses optical sorting to select both tight grain and wide grain staves, then pieces the barrel together using the staves alternating tight and wide grain. This allows for a slow and even aging process in the same barrel.

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Toasting of Wine Barrels Traditionally barrels are toasted using an open flame in the middle of an open barrel.

That said more recently, other methodologies are available like convection toasting which is more replicable, repeatable and consistent.

Other ways also include radiant heat and longer convection toasting of oak. Different toasting and methodologies provide different aromatics such as sweeter aromatics, caramel, vanilla and spice characteristics. With each of these methods, different levels of roasting are available to the winemaker. Toasting is considered one of the key contributors in giving wine a “mouth feel”.

Generally, winemakers’ order their barrels “light, medium or heavily toasted” to get the correct flavor profile for the type of wine going into the vessel.

Most of the discussion of oak barrels revolves around red wine, however one of the exceptions is oaked California Chardonnay. The barrels selected are instrumental in creating buttery (along with secondary malolactic fermentation), crackerjack and popcorn flavors.

Picture from Social Vignerons

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Photo frm TN Coopers

Other options for to get “oak” in the flavor profile can come from imparting an “open mesh cloth with pieces of oak” in a barrel or stainless steel tank. Sometimes this is known as chips, blocks or staves being used.

The selection and characteristics of choosing a barrel is a “science” unto itself for most winemakers as discussed in this brief story.

This is why on most winemakers’ notes it is stated that X% was new French or American oak and Y% was “neutral or 2 year old oak barrels”.

Perhaps your next sip of a strong red wine, you can taste and differentiate the oak barrels used and how they affected the wine?

On a personal note I would like to thank Mary Beth Suther at TN Coppers for her time spent with me and her “barrel knowledge”.

Sláinte, Michael Kelly https://californiawinesandwineries.com

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Featured Destinations

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Trails Staff Picks

Photo by Daniel Sullivan

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New York …Chicago…San Francisco are known for upscale dining destinations enjoyed during special trips, a great weekend or simply out celebrating life.

The “Ellwood Steak and Fish House” located in DeKalb, Illinois celebrates a similar level of dining experience. All patrons are greeted with Midwest warmth and every dish served with a high degree of the owner’s hands-on perfection. Bill Hristakos, owner, expects every visit to become part of the fabric of your great dining experience.

Unique to the fabric of north central Illinois, “Ellwood Steak and Fish House” sits between two communities of DeKalb and Sycamore to the north. Dekalb's Northern Illinois University, stirs a vibrant feel to warm Fall Days having Division 1 Football just minutes away.

“Upscale Restaurant with an Upscale Feel” perfectly describes “Ellwood”, as the locals call it.

Situated on Sycamore Rd. across from Market Square Shopping Center, is as much a gathering place for regulars as it is for parents taking their NIU students to dinner while visiting on parents’ weekends.

Upon entering “Ellwood” you will be warmly greeted by a Host or Hostess at one of two different inner entrances. One door leads to the intimate and sophisticated lounge experience in the epicenter of good times celebrated in the “1790” Lounge.

Specializing in artisan cocktails, exotic wines and specialty beers, all served by an engaging and supremely friendly collection of bar tenders and staff.

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Mike, joyful and happy regular who seemingly knows everyone, holds court on most days, while sharing his festive and joyful camaraderie amongst staff and patrons alike. You will also find a mix of golfers relaxing in the 1879 as their after-round 19th hole. Kishwaukee Country Club sits to the south only a good drive and a chip away while the Dekalb and Sycamore Park District golf courses are no more than a ten-minute drive.

The “Ellwood Menu” brings a major city, coastal and worldwide appeal in its offerings.

Herb Crusted Salmon Salad, “Gehrke Farm Grass-fed Beef”, Steakhouse Philly Sandwich, Stuff Cheese Ravioli, Vodka Pasta and the 1879 Burger are just afew taste treats that support the Certified Black Angus 12oz. Bone-in FiletMignon, Canadian Salmon, Mediterranean Salmon, Seared Sea Scallops andGolden Shrimp featured items.

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Did someone say “What about an adult beverage or a great bottle of wine…? " While making your main course selections, you can lose yourself in the magnificent wine collection ranging from origins of California, Washington, Australia, France, Italy, and many other worldly ports of call. Prices vary from $26 - $300.

Domestic and Imported ales, hard ciders, and IPAs are available in a vast selection.

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One should also avail oneself to the “Bill’s Olive Oil” and their story of growth, harvest and production on Bill’s olive farm in Greece.

“Bill’s Olive Oil” are a favorite take home feature one can purchase to enhance your cooking.

You can also watch the story of “Bill’s Olive Oil” in the main entrance, which I guarantee you will find extremely fascinating.

Side-note: at the writing of this story, Bill is in Greece tending to his family, home and olive farm.

The overall experience is one that has established “Ellwood” as the go to place only 65 west of downtown Chicago.

If you are venturing to see the Fall 2021 colors, plan a stop at “Ellwood Stake and Sea Food”, to experience a major city dining experience served with Midwest charm and warmth.

Also download their App by texting Ellwood to 888-255-0077 or using this QR Code.

Story by ""The Next Taste Staff" enjoying many fun times at "The Ellwood".

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Sip - Laugh - Enjoy The Bottle Shop Lake Geneva, WI

A bottle of wine, cheese and crackers, root beer, tequila, beer, spirits of many kind with an overflow of good times, if you like, and all served with entertainment and comedy on the weekend, derived from the big heart and wonderful love of life of owner Beth Tumas.

The Bottle Shop of Lake Geneva, Wisconsin sits on the east side of the busy downtown district just minutes west from the juncture of routes 50 and 12; and a place where you should either begin or end your visit to Lake Geneva.

Beth Tumas, owner, now in her seventh year, fills her days growing a business from festive wine shop, to recently expanding the weekend experience bringing comedy shop experience to her adjacent theater; while in her “spare time”, adding a novelty shop expansion. Beth Says -“The Grapevine Theatre is a great way to see Stand-Up Comedy, concerts, or a play in an intimate setting. The 52-seat theatre allows everyone to have a great seat.”

Take a breath…Beth. You’re great!

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Don’t be left out on what’s going on in The Bottle Shop and Grapevine Theatre. Here’s a link to the on-line calendar. https://thebottleshoplakegeneva.com/calendar/

The Bottle Shop features an incredible worldwide collection of wine stocked to the ceiling and throughout the store. Once again, too much to describe in number and volume of choices. Browse the entire selection from the Bottle Shop Website. Here is the link to the unrelenting wine list from which you can make your selections. https://thebottleshoplakegeneva.com/wine/

Upon entering through the main door from the entrance on 617 W. Main Street, you have three choices: explore the intimate seating lounge where you can be served cheese samplings, wine flights while playing board games; or find a seat at the bar and engage Beth, staff and others in lively conversation - a true Wisconsin experience.

"Nuggets of Humor" are found throughout The Bottle Shop

The third option, weather permitting, is following the live music you hear coming from the patio area, where a community of joyful times and great wines can be slowly served with an indulgence leaning toward complete relaxation supplemented by the down to earth hominess's of the traditional 'Badger State' appeal of easy living.

Returning on Saturday nights to The Bottle Shop, you will find most weekends Comedy and Improv acts in the evening.

You can purchase wine and treats in the main store and carry them to the GrapeVine Theatre if you like…and what could be more fun at the end of the day enjoying a few laughs and a great refreshment. The Gravevine Theatre is also available for private parties to rent. For more information: https://thebottleshoplakegeneva.com/ grapevine-theatre/ Be sure to download The Bottle Shop App and keep up to date on all that is happening:

The Bottle Shop

617 W. State St. Lake Geneva, WI 53147 https://thebottleshoplakegeneva.com

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Grapevine Theatre

t en

R

e M

Grapevine Theatre The Grapevine Theatre is a great way to see Stand-Up Comedy, concerts, or a play in an intimate setting. The 52-seat theatre allows everyone to have a great seat. Stay tuned for more events to be scheduled in The Grapevine!

TheTheatre Grapevine T Rental Room Room -Room Rental includes the Room, table, chairs, stemware, garbage removal.

Room Rental -includes the Room, table, chairs, stemware, garbage removal.

Beverages No outside beverages permitted.

All drinks are purchased through The Bottle Shop, no outside beverages permitted, there is a minimum beverage/snack purchase in addition to room rental.

Beverages Food - You can bring in food that we do not offer. Catering is permitted (see our list of suggested Caterers) The Bottle Shop does not provide tableware, paper goods, flatware Noor outside servingbeverages utensils. permitted. purchase in addition snack Please bring your own. to room rental.

Set up and Clean up: Garbage cans provided.Set-up access ½ hour prior to event on the day of your event unless previous arrangements are made. Rental rates apply from the start of your event until clean-up is completed. Rates are prorated by the ½ hour.“Broom Clean” Clean up of room/area is responsibility of group. We will dispose of bag secured garbage. Removal of decorations and bagging of all garbage is the responsibility of the rental party.

(Use of glitter and/or confetti is not allowed.) Use of confetti or glitter will result in a $100 cleaning fee.

Deposit and fees: Deposit of $100 Non-refundable within 60 days. Deposit will be refunded if cancellation is received in writing prior to 60 days before the event. Deposit will be applied to the balance due the day of the event.

More Info: https://thebottleshoplakegeneva.com/grapevine-theatre/

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Highlights From:

Craft Beverage & Culinary Tours Members Facebook Group

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Lynfred Winery - www.lynfredwinery.com

Brick Stone Brewery - www.BrickStoneBrewery.com

More Brewing Co. - www.morebrewing.com

Obscurity Brewing and Craft Mead - www.drinkobscurity.com

For more information "Craft Beverage Culinary Tours" test "CBCT" to 888-255-0077 Join "Craft Beverage & Culinary Tours" Facebook Group to see more information about members like these.

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High Garden

John Daly Punch Bowl

Provided By: Journeyman Distillery

Provided By: Journeyman Distillery

Ingredients:

Ingredients:

• 1 ½-ounces Cucumber- Infused Journeyman Red Arrow Vodka • ½-ounce Rosemary Simple Syrup • ½-ounce Fresh Lime Juice • Cranberry Juice • Garnish: Sprig of Rosemary

• 8-ounces Journeyman Buggy Whip Wheat • 5-ounces Fresh Lemon Juice • 5-ounces Simple Syrup • Iced Tea • Garnish: Lemon Wheels

Instructions: 1.

Add all ingredients (except cranberry juice) to shaker with ice.

2.

3.

4.

5.

Shake well and strain into coupe glass.

Top with cranberry juice.

Garnish with sprig of rosemary.

Serve and enjoy.

Instructions: 1.

2.

3.

4.

Combine ingredients in a punch bowl.

Fill with ice and top with iced tea.

Garnish with Lemon Wheels.

Serve and enjoy.

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Author: Geoff Pace-CEO of MAJiik

MAJiiK Uniquely Empowers Consumer Connection

The new currency in today’s connected world is the digital connection brands create with their consumers. For brands to build true connections with people, they need to meet consumers where they interact most – on their mobile phones, and create content that puts a brand’s own people front and center. Consumers want interactions with and content from brands that humanizes an otherwise faceless company.

Simply put, real consumer connection breeds loyalty, protecting businesses from changing times, or from losing customers to competition. 64% of consumers say that their loyalty to a brand increases when they feel connected. Connection also directly impacts a brand’s bottom line. 76% of consumers say they would buy from a brand they feel connected to over a competitor, and 57% say they are more likely to increase how much they spend with a brand when they feel connected.

So, how do brands and businesses connect to their consumers to create a more intimate and interactive relationship – one that lasts and grows over time? It’s MAJiiK!

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"The MAJiik Mo bile App" is a one-of-akind platform that connects brands, businesses and consumers together in real-time through immersive experiences, dynamic digital content delivery, interactive experiences, brand storytelling, offers, loyalty clubs and so much more.

Use the MAJiiK app to highlight your brand or business and reach your consumers with increased adoption, deeper social engagement, expanded monetization and efficiency.

Consumers want more from brands than just a social media post. MAJiiK will help brands accomplish this using these principles:

For Example to Get an App

Be Authentic – Be original and genuine in your communication approach, personality and voice.

Remain Relevant – Have a point of view for your brand or business.

Continuously monitor trend setting changes in consumer behavior and adjust your communication strategy accordingly.

Be Persistent – Be smart regarding the frequency of consumer messaging.

You should ensure your frequency is moderate, appropriate, timely and relevant to the needs of your consumers. Ultimately, it’s all about quality of messaging, not quantity.

Be Consistent – Use the same perspective and tone across all communication mediums. Messaging should remain consistent with your brand’s core values and the way your brand builds relationships with consumers and partners in face-to-face encounters outside of the digital world.

These principles hold true for brands and individuals in any industry.

Remember, your current consumers and potential new ones are everywhere and if you really want to meet their needs while elevating your brand, you must actively engage them with mobility. MAJiiK believes the future success of brands relies on creating memorable and individualized experiences. That’s why we created the MAJiiK app. Live social on the MAJiiK app and your brand will thrive…

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"FESTIVAL OF THE VINE" September 10-12, 2021

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GENEVA Reconnect with family and friends in picturesque Geneva, Illinois. The town, framed by

the scenic Fox River, beautiful parks and historic neighborhoods, offers boutique shopping, sophisticated dining and luxurious lodging. Festivals and non-stop special events bring a bustle of activity throughout the year welcoming locals and visitors from around the state.

Located just 40 miles west of Chicago and easily accessible via train or the interstate, Geneva offers boundless opportunities for good fun and great memories.

Shop-

O ver 160 specialty shops are housed downtown in charming Victorian-style homes and

historic buildings. Geneva merchants fill their shops each season with exclusive treasures from around the world. Distinctive art galleries, trendy clothing, elegant home decor, specialty cookware, designer jewelry, stylish shoes, unique food places, fun children’s clothes and toys, unusual garden plants and accessories are housed in every corner of the shopping district. The creative arts-quilting, knitting, stitching, beading, scrap-booking and pottery painting- are also represented. A different experience awaits those wanting to shop the more than 70 shops and dining areas at the Geneva Commons located minutes from the downtown. Options abound and make Geneva one of the best shopping destinations in the Chicagoland area.

FeastE ndless options await your palate from local eateries and neighborhood pubs to

award-winning restaurants with American and international cuisine. Gather at landmark establishments in casual or sophisticated settings where welcoming staff make you feel part of the family. Fine wine lists, unique beers, signature specials, and tempting treats offer interesting choices for everyone. Snack on miniature pastries, chocolate fondue, home-made ice cream and other delicious treats throughout the afternoon and don’t forget to visit one (or several) of the fine wine sellers to sample and shop for gifts and related accessories. At night, check out establishments for “open mikes,” live entertainment and great dancing in friendly settings.

Stay-

S weet dreams await you with luxury lodging offering a host of amenities and services to

travelers of all ages and of every budget. Swimming pools, exercise rooms, fireplaces, spa services, river view terraces, boutiques, gardens, and WiFi-Internet connections provide the ultimate in comfort and indulgence. Stay in hotels that are recipients of AAA Three and Four Diamond awards or retreat to an historic bed & breakfast inn on seven acres of tranquil terrain. Enjoy friendly staff and unforgettable experiences just a few minutes from the downtown. Don’t forget to explore special weekend and romantic getaway packages or settings for wedding, receptions, banquets, and private parties.

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Daniel Sullivan

Master Photographer

Hawaii and Idaho Photos Provided By Daniel Sullivan Ph ot os Pr ovi de d B y: Dani el S ulli van

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Moonrise Over Makena, Maui

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Aerial view of Maui’s Southern Coast where Makenas Puu Olai Cinder Cone rises up from the ocean . Prints like this are available on my website via link in my breaches bio. https://www.facebook.com/ "A whale off the coast of Lahaina . danielsullivanphoto Photographing a breach is the perfect combination of anticipation, technique and pure luck".

Daniel Sullivan

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Matters of importance recently led Daniel Sullivan to Idaho. Following photos were shot during this time. Editors Note

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"A rainbow arches high over the blue waves of Peahi".

Idaho Daniel Sullivan

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Idaho

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Idaho

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Idaho We dream of alien worlds, as we dip our minds under oceans of blue, into the womb of another reality. I’ll never forget the first time I saw a humpback whale , it changed me forever.

Daniel Sullivan

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Lahaina Harbor

Idaho

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Publisher's Notes: Upon returning from an eight hour trip back to Maui, Daniel captured this amazing photo of the stars on the Southside of Maui during an "astrophotography tour" .

The Milky Way was epic and the moon and atmospherics made for some great shots . When visiting Maui, spend a great day with Daniel Sullivan and learn much about Maui and Photography at the same time. Contact Daniel or book on line: www.danielsullivan.tours

Lahaina Courthouse

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The Jacaranda trees of Kula were in full bloom with canopies of purple this past April.

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Available On Line Years of research and over 20,000 cups served when we rolled it out in 2019...it's now ready for your early morning cup.

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Member

What to Do If I Can't Stop Eating By: Dina Garcia RD, LDN

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When we are in an overwhelming state of stress, reaching for food may be the only way to get some much-needed relief.

Sometimes stress may actually have nothing to do with it. It could just be eating patterns we’ve developed. But in most cases though there is an element of food restriction that is driving our brain to keep desiring food past the point of satiety

Dina Garcia, RDN Miami, Fl

Life can be quite unpredictable.

Some days we feel like a total rockstar and other days it can feel like we are dropping every ball that comes our way. Finding time and energy to destress from it all can seem hard. Sometimes as we reach for food, we may be grasping for just a moment of relief from our stress.

Eating, especially something that is high in fat or carbs, activates our parasympathetic nervous system (AKA rest and digest mode) and temporarily turns off the stress response in the brain.

Restriction can show up in so many ways. There is the obvious, which is simply not eating enough food. But it can also show up as future restrictions. This is where you’re telling yourself that tomorrow you’re going to eat “better”. This just makes you want to eat more in the moment because the brain thinks it’s not going to get it again

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So, what can you do if you feel like you can’t stop eating?

1- Give yourself some grace.

Sometimes food is the only thing we can grab onto when we are in dire need of dialing down our fight/flight mode and turning up our rest/digest response. tu Work on eliminating guilt. Diet culture is constantly sending us messages that make us want to feel guilty for eating.

Challenge those messages.

2- Make sure to fuel your body on a

regular basis with satisfying foods. If you wait until you’re starving to eat, you’ll most likely overeat when you do finally get to eat.

The Bottom LineIf you keep finding yourself in situations where you can’t stop eating, despite feeling full, then there is a good chance you are engaging in restrictive thoughts or behaviors.

To move in a more positive direction allow yourself to eat guilt-free, try to have balanced meals on a If you are always limiting your food intake due to some type of diet your body regular basis and eat in the here and now by not may fight back with increased hunger. To thinking about what you ate earlier or how you’re ensure you are getting balanced meals you going to eat “better” tomorrow. can follow my PF3® method. PF3® is an acronym for protein, fiber, fat and fun.

Include these elements into your meals and make sure to eat enough to keep yourself satisfied.

3- Steer clear of tomorrow thinking. If

you’re telling yourself “I’ll start over tomorrow” or “I’m going to start eating healthy on Monday” There is a good chance your brain will want to eat as much as it can now since it thinks it’s not going to get it later.

I'm Okay!

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George Washington's Distillery

by Steve Bashore

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Mount Vernon, Virginia - The study of the life of George Washington understandably focuses on his military career and his public role in our nation’s founding.

Throughout the years he was also a farmer, an agricultural innovator and a businessman.

Late in life he entered into one of his most profitable endeavors, when he constructed a large whiskey distillery on his 8,000-acre Estate known as Mount Vernon.

In the late 1790s George Washington completed his second term as President, he was undoubtedly looking forward to retirement. He had made two previous attempts to retire from public life, first following the Revolutionary War, as he wrote to Marquis de Lafayette in April 1784 “From the clangor of arms & the bustle of a camp— freed from the cares of public employment, & the responsibility of Office—I am now enjoying domestic ease under the shadow of my own Vine, & my own Fig tree.”

In 1787 he was called back into public service to head the Constitutional Convention, and following that, in 1789 he was unanimously elected our first President.

The retirement he had envisioned had not lasted long. In early 1797, Washington looked forward to being back at Mount Vernon permanently. As he prepared for that eventuality, he was in need of a new farm manager. He selected James Anderson, a Scot, originally from Inverkeithing. Anderson had come to the United States in 1791, with his wife and seven children. He settled in central Virginia but was anxious to work for Washington.

His experience in farming, milling, livestock management and distilling was impressive.

Following an exchange of letters, Washington offered Anderson the position. Anderson began work at Mount Vernon in January 1797.

Within weeks of taking the job, Anderson wrote Washington proposing a distillery be constructed next to the gristmill. At 65 years of age, Washington was hesitant about this proposition. However, realizing the potential profits could be a helpful retirement income Washington agreed to start distilling on a small scale.

He directed Anderson to set up two stills in the cooperage next to the mill and based on the success there Washington agreed to construct a new larger distillery.

Construction on the new distillery began in October 1797. By late March of 1798 it was up and running with five stills. Working in this distillery were 8 men, two paid staff, James Anderson’s son John was the manager, along with an assistant distiller named Peter Bingle.

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Working alongside them and shouldering much of the hard work of making whiskey where six young enslaved men, Hanson, Peter, Nat, Daniel, James and Timothy.

Production was impressive with 4,500 gallons of rye whiskey being produced in 1798 and nearly 11,000 gallons made in 1799. Small amounts of peach, apple and persimmon brandy were also produced.

Sadly, Washington died in December 1799, and his nephew Lawrence Lewis inherited

the Distillery and Gristmill. Production continued for a few more years but was never as profitable as in Washington’s time. In 1814, the distillery burned down.

The distillery receded into history until the first archaeological work was done by the state of Virginia in the late 1920s. While the state did restore the gristmill, the distillery was covered back over, as prohibition was ongoing and the likelihood of restoring a distillery was, let’s say, very limited.

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In the late 1990s, George Washington’s Mount Vernon acquired the site from the state and set about restoring the gristmill. Archaeology was conducted for six seasons, uncovering the entire site which revealed the layout of all equipment.

We also have the original ledgers and letters between Washington and Anderson giving the restoration and research team real insights into the operation. Mount Vernon contacted DISCUS (The Distilled Spirits Council of the United States) and through the generosity of many of the major spirits companies’ funds were raised to reconstruct Washington’s Distillery.

The Distillery opened to the public in late March 2007, and we made our first production run in the building in 2009.

At that time, our key consultant was Dave Pickerell. Dave had been one of a team of distillers consulting on the project and assisting with early distillations on a small still made by Vendome.

This still was set up next to the gristmill while the archaeological excavations were taking place. Dave worked with my staff in Historic Trades through early 2017 helping us develop our early whiskies and brandies. Dave also helped to guide a very special single malt project in March of 2012 working with Dr. Bill Lumsden (Glenmorangie), Andy Cant (Cardhu) and John Campbell (Laphroaig).

Since our first production efforts we have been fortunate to work with several distillers on a variety of spirits and with each year we have gained additional knowledge and expertise.

Ted Huber of Starlight Distillery in Indiana has been very helpful on our brandy runs.

Through our connection with Ted Huber, we were fortunate to have Lisa Wicker come work with us in the fall of 2016. She was working for Ted at that time prior to her heading up Widow Jane Distillery in Brooklyn, New York.

At this time Dave’s consulting workload was increasing and he stepped away as Lisa joined our team. With Lisa’s fresh look at our production, changes were made and our yields increased, as did the quality of our spirits. This working relationship has continued since 2016, and our spirits have continued to increase in quality. In 2018, we also branched out from rye and made rum, working with Lisa Wicker and Maggie Campbell. Later that year we made our first bourbon.

The spirit of Washington is alive in more ways than one at Mount Vernon. We continue to tell those stories here. Visit Mountvernon.org on more information about our offerings from the Distillery.

Meet the Author -Steve Bashore Bio Steve Bashore is the Director of Historic Trades at George Washington's Mount Vernon. In this position he oversees the interpretation, operations and maintenance of Washington's Distillery and Gristmill as well as the Farm and Blacksmith Shop. Steve is a traditional miller and distiller by trade and has been operating, interpreting and repairing historic watermills for 27 years. Since 2007, he has been distilling at George Washington's reconstructed distillery producing rye whiskey, bourbon, single malt whisky, rum as well as peach and apple brandy. He has been a spirits judge for the American Craft Spirits Association, and for World of Whiskies. Steve has traveled extensively in the United States, England and Europe researching windmills, watermills, and distilleries and lectures regularly on these subjects.

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Monday is 1/2 Price Pizza and over 30 Tastes on Tap Church Street Brewing Company 1480 Industrial Drive Suite C Itasce, IL 60143

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Frozen in Time - A Real Ghost Town Bodie, California

Story & Photos by Robert Mills

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"Hundreds of “Ghost Towns” Remain...

Relics of the West’s gold mining past, but Bodie stands out. " Robert Mills

On the remote, eastern edge of

California, beyond the Sierra Nevada mountains, very high on a desolate, windswept, treeless plateau at 8,375 feet, lies the weathered remains of what, in 1880, was a booming gold mining town of 10,000 people.

Not a soul lives there today.

The town of Bodie is preserved in a state of “arrested decay” as a State Historic Park by California State Parks. The State maintains the buildings just as they were found when it took over in 1962. It undertakes no restoration, it simply preserves what is left of the town in its authentic 1880’s appearance.

Gold was discovered in the 1840’s in riverbeds in northern California, leading to a Gold Rush beginning in 1849. Over the next several years, over 300,000 people came from countries all over the world to look for gold in California.

William S. Bodie was one of those gold seekers. He left his home in Poughkeepsie, New York, and took a sailing ship from New York City around Cape Horn to San Francisco.

From there he ventured into the Sierra Nevada mountains and beyond, and eventually discovered gold in 1859 near what is now called Bodie Bluff.

William left his prospect on Bodie Bluff to seek supplies and food needed to develop his mining claim. On his return in November of 1859, he was caught in an early blizzard, a common occurrence at that high elevation, notorious for sudden storms with ferocious winds, zero visibility, and subzero temperatures. Bodie was alone, unprepared for such conditions, and days from help. He froze to death. Sadly, he never lived to see his claim succeed, or the town that bears his name.

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A stamp mill (used to crush rocks for extraction of the gold) was established to serve the mines near Bodie Bluff in 1861, and it flourished, starting with about 20 miners.

Soon, there were over 30 active mines nearby, and the town’s population grew to 10,000 by 1880. The booming town included dozens of stores, restaurants, 65 saloons, gambling halls, opium dens, brothels, churches, schools, three newspapers, banks, and a theatre.

Mining towns in the Wild West were infamous for being lawless and violent.

But even against that standard Bodie stood out, quickly developing a reputation as one of the most dangerous and violent of them all.

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"Goodbye God, we are moving to Bodie."

Robberies and gunfights were a near daily occurrence. Bodie was joked to be so remote and bad that even God did not go there.

A little girl, on learning that she would be moving with her parents to Bodie, wrote in her diary, which was widely published in the West, “Goodbye God, we are moving to Bodie.” The term “Bad man from Bodie”, became a popular epithet.

Over $35 million in gold, at 1880 prices, was extracted from the Bodie mines, the equivalent of about a quarter of a billion dollars in today’s currency. But the mines began to play out in the final decades of the 19th century and the population declined to a handful by the turn of the century.

Even these few holdouts left by the 1940s, and the town stood completely vacant, except for ghosts, for a generation,

until the State of California stepped in, purchased the site, and in 1962, turned it into a State Historical Park.

Today, Bodie casts a spell as you walk its eerily silent streets past exquisitely weathered and perfectly preserved wooden structures, its stamp mill, and abandoned snow sleds and wagons, which make for a captivating backdrop against the windswept desolate treeless hills around the town. The buildings are so preserved that, as you peek in the windows, you almost feel that the miners and gunslingers must have just left for an errand and will be returning soon.

Bodie State Historic Park is open daily 9 to 6 pm, with guided tours by Park Rangers. The town is 13 miles east of US Highway 395 about 36 miles north of the small town of Lee Vining, near the eastern boundary of Yosemite National Park.

Bodie, California Photos by Robert Mills

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Meet Robert Mills: Coming up in our Next Issue Meet Robert Mills

Publisher Note: by Randy Weckerly

Robert Mills is a regular contributor to "The Next Taste" Magazine and our companion podcasts.

I believe it is time to feature author, Robert Mills in our next issue.

I have known Robert since we were in high school.

We recently reconnected during a high school reunion.

I was fascinated to hear about his world wide travel and corporate adventures, from Africa to South America and other destinations around the world. Robert will be featured on our next issue of "The Next Taste Magazine"

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Robert Mills

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Robert Mills has climbed 57 of the Highest Peaks in the Continental United States.

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Mike Calbot The Golf Doctor

M ike has been associated with, and in the business of golf since the late 60’s. He has traveled

extensively in golf; and has been seen in over 50 countries around the world as a renowned Golf Trick Shot Artist, professional golf instructor, master clinician and public speaker.

I n his travels, Mike has come into contact with nearly every type of golf operation

conceivable, which has allowed him to be one of the more knowledgeable individuals in the world in the business of golf instruction. He has successfully operated as an entrepreneur and independent contractor in the golf business since 1978. Prior to 1978, Mike was head professional for a private club for 6 years and assistant professional at several other country clubs earlier in his professional career in the late 60’s, including the famed Marco Island C.C which was home to the late Gene Sarazen.

M ike has an instructional TV Series entitled “The Golf Doctor” which has been seen on

Wink-News a CBS affiliate for 35 years and is viewed by millions of people annually. In addition, Mike is the author of a golf instructional video “Learning Golf” (Produced in 1978), published writer (Golf Tips and Golf articles). Mike can be seen and heard weekly on the Radio/TV weekly show, "The Next Taste on Tour",which he gives golf advice and tips to its listeners.

M ike Calbot as golf instructor, swing analyst and golf trick shot expert, travels the world giving performances, schools, clinics and corporate outings, which allow him continuous exposure.

His Golf Studio boasted a healthy clientele in the thousands and has personally given over 85,000 lessons.

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The Mike Calbot Golf Academy

"Building Confidence Through Better Understanding" through progressive practice programs quickly elevating the skills of beginner, intermediate and advanced golfers. https://golfdoctorusa.com Call: (239) 482-0900 Email: mikecalbot@golfdoctorusa.com

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Join us beginning Oct 2021 on the MAJiik App All shows will be featured on our "Craft Beverage & Culinary Tours" App To Get Our App: Text CBCT to 888-255-0077

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Humor for the Day- by Red Skelton - Famous Comedian Guide to a happy marriage, when asked he said "Two times a week we go to a nice restaurant, have a little beverage, good food and companionship. She goes on Tuesdays and I go on Fridays." Humor from the 1950-60s.

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Chicago Style - The Next Tastes

BREW BLOGGING

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Authors: Kelly and Jim Gordon Chicagoland

We’re Kelly and Jim Gordon, a Craft Couple that’s been on our craft journey together for about 10 years now. We’ve traveled all over the country visiting breweries, wineries, coffee shops, restaurants, music venues, and record stores; going on tours, doing tastings, seeing shows, eating fabulous local cuisine, and collecting some of the best memories of our lives along the way.

Craft beer and wine has definitely become a huge hobby for us. We’re from the Chicagoland area originally, lived in Central Illinois for 8 years or so, but are now back up in the burbs, and really enjoying all the new-to-us places in and around our new town of Naperville, IL. There are still so many great places on our list, but here are a handful of our favorites.

Goldfinger Brewing Company 513 Rogers St, Downers Grove, IL 60515 www.goldfingerbrewing.com When we started our craft beer journey, lagers were not on our radar. Now having tried thousands and thousands of different beers, this style has definitely grown on us. We were fascinated to learn of the complexities involved in brewing a lager.

Goldfinger Brewing is a lager-focused brewery, committed to sustainable brewing, in Downer’s Grove, conveniently located a few blocks from the metra stop. This year-old brewery has a limited draft menu (usually about 4-5 beers), but I promise you these beers are absolutely incredible. This place nails every beer style and reminds you of what a crispy lager is supposed to taste like.

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Their taproom is huge, and they have a very large tented outdoor area as well. They offer soft pretzels with beer cheese (of course) or Boom Box Pretzels for purchase if you feel like a snack. They also allow patrons to bring their own food, so pack a picnic!

They have televisions and board games, so you can bring the whole family to enjoy the chill atmosphere and low ABV beers. They do have some beer carry-out options (growlers and crowlers) if you’re interested, or you can always inquire about their available 4-packs.

As I mentioned, this place is still just a baby, but it’s making a name for itself amongst the Chicago craft beer scene. This is a must stop brewery if you are out in the burbs. You’ll thank me later.

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Noon Whistle Brewing 1748 W Jefferson Ave, Naperville, IL 60540 www.noonwhistlebrewing.com While Noon Whistle Brewing isn’t “new,” their location in Naperville is. If you've ever visited their original location, you will recall how small it was. They moved much of their production to Naperville in 2020 and the taproom opened shortly thereafter.

This indoor seating is expansive, and they have a quaint beer garden in the back as well. Noon Whistle’s Naperville taproom has a massive draft menu, and I do mean massive!

Text CBCT to 888-255-0077 to get the the CBCT App

While we were there recently they boasted 27 beers/seltzers on draft, and an additional 9 beers available in cans for on-site consumption.

Their Lombard location does have a kitchen, but if you’re into food trucks, check out the food calendar on their website, and peep that beer list while you’re at it! There is ample parking too, so bring all your buddies!

Order Distillery Channel Coffees: www.thedistillerychannel.com

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Tasting deVine Cellars - Lynfred Winery 21 W Jefferson Ave, Naperville, IL 60540 www.lynfredwinery.com

For those looking for a winery experience, Lynfred is our absolute favorite of Illinois wineries. They’re based out of Roselle, and have tasting rooms in Wheeling, Wheaton, and Naperville. We were members for a number of years before moving, and recently renewed our membership while doing some tastings at their Naperville location.

Jim had the classic reds, and I tried the reserve flight, both were lovely. We ordered a charcuterie board, and the GM (a sommelier) brought it out to us, and not only told us a little bit about the meats and cheeses on the board, but walked us through his career with Lynfred as well.

They offer many different wines ranging from sweet fruit wines to the boldest, fullbodied reds, and they have also added craft beer and bourbon to their menu, so there’s something for everyone.

We really like that Lynfred’s staff are so knowledgeable, and informed on the wines they sell. The Naperville tasting room is located in downtown Naperville, with ample parking in the rear of the building.

Enter in and head down to the cellar for a flight. They also offer classes, and dinners, so check them out on Facebook or Instagram for the most up to date information about what’s going on over there.

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My name is Kirk. I am a craft beer enthusiast from Batavia, IL who is passionate about the talented brewers and the success of the growing brewing industry in the Chicagoland area and across the Midwest.

After years spent in the corporate world, I have decided to leave that behind and partner with the Brews Cruise group to pursue my passion.

My vision is to help establish the Chicagoland area as a recognized destination for great craft beer.

Cheers! https://www.brewscruise.com/chicagoland/

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Final Salute to Summer

"Music by the Lake" George Williams College of Aurora University Williams Bay, WI -Pictures tell the

story. What a nice surprise to find during the last days of summer, an event on Geneva Lake on the campus of George Williams College.

"The Bacon Brothers" performed the last concert of the year during a sparkling shoreline day on the northwest shore of Geneva Lake.

Older brother, Michael, and Kevin Bacon (and who knew they have been touring and producing songs for years) on stage for a nice two hour set of their original music.

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This event was well organized with parking at a local gradeschool just minutes from the venue, and then boarding a yellow school bus for a three minute ride. Veteran concert attendees loaded lawn chairs and coolers upon entering the buses. The efficient staff, during the unloading phase, off loaded all items prior to guests getting off making it super easy.

George Williams College provides a pristine campus for the nearly 200 full time students.

Rolling hills, surrounded by a constant view of Geneva Lake, made one envious of those getting their degree here.

"Music by the Lake" had four, 2021 performances; one in July and three in August. "Straight No Chaser" , "Chicago Philharmonic", "Ronan Tynan" and "The Bacon Brothers" filled Sunday events. Beginning in September, "Sundays at 4" featuring leaders in "Arts and Ideas" are on the calendar.

"The Bacon Brothers" have been singing and performing since childhood. Their easy listening music were mostly original cuts from their eight albums. Michael is a strong talent; being featured during one song playing the ukulele and then ending on a viola. Fun and entertaining with a glass of wine, made a great afternoon.

Upon walking to the return buses, I regretted not knowing about all three concerts prior to this event. I would highly recommend those coming to the Lake Geneva area in 2022 to visit this campus along the shore.

For more info: https:// www.musicbythelake.com/s/1512/ musicfest/start.aspx

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Campus of: Georg e Williams College of Aurora University Story and Photos by Randy Weckerly

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