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CHICAGO AND NORTH SHORE

CHICAGO AND NORTH SHORE

INSIDE: 2015 GARDEN TRENDS | MOM'S WEEKEND IN VEGAS | BEST BAKERIES IN CHICAGOLAND | MUST-HAVE SPRING ACCESSORIES

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GET HUNGRY! Turn to page 29

FEATURES

PHOTO BY JEWELL EVENTS CATERING

M AY 2 0 1 5 • V O L U M E 6 , I S S U E 5

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By Julie Chernoff, Maura Flaherty, Amber Gibson and Rachel Brown Kulp

By Tate Gunnerson

Get Hungry! The Dining Guide

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Mom’s Weekend in Vegas By Amber Gibson

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Three Craveable Kitchens

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The Perfect Accent: Must-Have Spring Accessories By Evangeline Politis

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How to Be a Great Date: Expert Advice for Single and Married Women By Marjie Killeen

Cover photographed by Kerri Sherman of Bloom & Focus, Lake Forest . Cover look information on page 37.

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DEPARTMENTS 29 FAMILY

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Kitchen Tools Your Kids Will Love

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Landscaping Trends for 2015

By Pamela Rothbard By Rachel Brown Kulp

A BETTER YOU

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Is Your Makeup Aging You?

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Return of the Big Lash

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3 Steps to Get Your Body Back on Track Today

By Jenny Muslin By Jenny Muslin

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By Christy Coughlin

DINING & ENTERTAINMENT

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How Sweet It Is: Best Bakeries in Chicagoland By Julie Chernoff

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Eat These Words

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The Musical Month of May

By Kelly Konrad By Robert Loerzel

MAKE A DIFFERENCE

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Better Makers and Their Impact Illinois Holocaust Museum Camp Kesem Youth Organizations Umbrella (Y.O.U.)

IN EVERY ISSUE

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Editor’s Letter You Said It Fresh Recommended Events Events Highlights Make It Better Column Give Time, Give Things, Give Support Closing Thoughts

The University of Chicago Cancer Research Foundation Auxiliary Board The Women’s Board of The Lyric Opera Chicago

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Skokie Schools Raise Money to Help Kids Around the World By Jenny Muslin

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EDITOR’S LET TER

DINE AND DASH The Dining Issue! It’s always my favorite issue (of course), and this year bigger and better than ever, chock-full of both useful information and delectable photographs. It’s a thrilling time for dining in Chicago—we are hosting the venerable James Beard Awards for the first time, fabulous new restaurants are opening on the daily, celebrity chefs are sharing their expertise in the kitchen with eager fans, and doughnuts have attained their rightful place in the pantheon of most important carbs. We cover all that in this issue and much more.

BY JULIE CHERNOFF

Of course, in May our thoughts also turn towards Mother’s Day. Those of us lucky enough to still have our moms around have much to be thankful for. Here’s wishing my mom— Ceil Singer, a faithful reader of Make It Better since it first started—a very Happy Mother’s Day. I plan to be in Detroit to celebrate with her in person this year. That brings me to my big news: this year’s Dining Issue will be my swan song as Editor in Chief of Make It Better. While I’m not going far—I will continue on as Dining Editor—I am stepping away from the full-time gig in order to spend more time with my far-flung family. My son Adam is in New Orleans (amazing food town); daughter Leah will start her consulting gig in Boston (another great dining destination!) this fall; and husband Josh is traveling back and forth to San Francisco (my all-time favorite restaurant city… do you sense a pattern?) with his new job. My plans are to travel more and spend quality time—free of deadlines and email and management duties—with my loved ones. But I leave my beloved editorial staff in good hands: Genevieve Lill will succeed me as Editor in Chief. You’ll be hearing more from her in our June/July issue. Bon appetit… and go hug your mom.

MONEY RAISED FOR NOT-FOR-PROFIT ORGANIZATIONS: $4,070,658

Be sure to check out our first-ever Make It Better Dining Guide, filled with great info on where to find the best pizza, burgers, brunches, bakeries and more—all in one easy reference guide! MAKEITBETTER.NET/2015DININGGUIDE And “Free Fridays” are back!! Be sure to follow us on Facebook, Twitter and Instagram for a chance to win “Free Friday” giveaways, like restaurant gift certificates, cookbooks, theatre and sports tickets, and more!

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WE LOVE TO HEAR FROM YOU, SO PLEASE KEEP SENDING US YOUR STORIES, COMMENTS, OPINIONS, IDEAS AND REVIEWS! FACEBOOK

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Make It Better

Thanks for all the emails, letters, tweets and Facebook messages this month! Here’s what you had to say: Our sincerest thanks for your support of our 9th Annual Meet & Match! We were delighted to have Make It Better as a media sponsor, and we are grateful for all of the work you did to promote the event. Despite frigid temperatures and CPS closings, we had a great turnout for the evening and our nonprofits and volunteers made numerous meaningful connections. Thanks to you, we welcomed a much largerthan-usual number of volunteers and nonprofits from the North Shore. We are already making plans for our 10th anniversary celebration next year and hope to partner with you again. We look forward to continuing the conversation with you and to finding additional opportunities for us to work together. —Andrea Ziel, Executive Director, WomenOnCall

Margot Pritzker and Anne Burke at the WomenOnCall Meet & Match

I also had tingling in my fingers and was tested for MS. I was eventually diagnosed with inflammatory arthritis. With medication the tingling was greatly diminished. Two years ago I decided to try eliminating wheat from my diet. With the medication my symptoms were reduced enough to be tolerable. With the new diet they were completely gone! In response to...

Finding a Way Back to Health After a Misdiagnosis (January/February 2015) This article was very interesting for me because I had a similar experience.

Correction: Our apologies to Nancy Searle. In the Philanthropy Awards article in our March/April 2015 issue, we mistakenly suggested that our Local Education Award was sponsored by The Searle Funds, when in fact, it was a gift directly from Nancy herself. We are so appreciative of Nancy’s sponsorship and support and sincerely regret the error.

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I sure wish I had tried an elimination diet when this first started. I consulted a lot of doctors and had a lot of uncomfortable and expensive tests when all I had to do was stop eating wheat. —Renee Mayer

Just spent an incredibly entertaining hour and a half surfing MIB. Happy to report the editorial is FAB! Love the philanthropic work. Rock on girls! —Megan Davy

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588 Lincoln Ave. Winnetka, IL, 60093 | 847-256-4642 Publisher & Co-CEO Susan B. Noyes Co-CEO Mindy Fauntleroy Associate Publisher Michelle Morris Editor In Chief Managing Editor Digital Editor Philanthropy Editor

Julie Chernoff Meghan Streit Anna Carlson Maura Flaherty

Art Director Lesley Smith Designer Melissa Johnston Beauty Editor Dining Editor Fashion Editor Finance Editor Fitness Editor Home Editor Senior Living Editor Sex & the Suburbs Editor

Jenny Muslin Julie Chernoff Evangeline Politis Meghan Streit Christy Coughlin Tate Gunnerson Stuart Greenblatt Marjie Killeen

Contributing Writers Amber Gibson Rachel Brown Kulp Kelly Konrad Robert Loerzel Pamela Rothbard Digital Marketing Editor Laura Levy Shatkin Photographers Jennifer Avello Kerri Sherman Paul Strabbing Design Intern Jessica Van De Loo Editorial Intern Lorene Schweig Chief Operating Officer Sandy Tsuchida Ad Sales Manager Megan Holbrook Senior Account Executives Patti Augustyn Julie Carter Account Executive Denise Borkowski Executive Sales Planner Haley Hughes Director of Videography Katy Nielsen GOT FEEDBACK? Email susan@makeitbetter.net TO ADVERTISE: Contact michellemorris@makeitbetter.net HAVE AN EVENT? Email anna@makeitbetter.net

Make It Better North Shore (ISSN No. 2151-0431) is published 7 times per year by Make It Better LLC, 588 Lincoln Avenue, Winnetka, IL 60093. Phone: 847.256.4642. Copyright 2015 by Make It Better LLC. All rights reserved. Application to Mail at Periodicals Rates is pending at Wilmette, IL and additional mailing offices. POSTMASTER: Send address changes to: Make It Better, 588 Lincoln Avenue, Winnetka, IL 60093. Make It Better is registered in the U.S. Patent and Trademark Office. Copyright 2015 by Make It Better LLC. All rights reserved.

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ONLINE

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OUR BETTER HALF IS ONLINE

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where to eat with your mini gourmet: restaurants parents and kids will love Parents, you don’t have to settle when it comes to dining out with your kids. There are restaurants that welcome children and still serve food you’ll love. We’ve compiled a list of local places to check out the next time you could use some quality family time.  MAKEITBETTER.NET/ MINIGOURMET

Brunch is our favorite mash-up and we’re sharing what we think are the best places for omelets, biscuits, crepes, toast and, of course, mimosas. Are you ready for a post-brunch nap yet?  MAKEITBETTER.NET/BRUNCH

5 delicious dinners from pantry staples With work, school, travel, lessons and everything else your family is up to, regular grocery runs don’t always happen. It’s a good idea to always have a few long lasting items on hand, but then what do you do with them? We show you how to go from pantry to fancy with these five easy recipes.  MAKEITBETTER.NET/PANTRY

what’s hot on makeitbetter.net FITNESS & HEALTH

FAMILY FUN

Young Mom Has Stroke Two Weeks After Birth of First Baby

Empower Your Daughters (and Sons!) With These Girl-Positive Toys

OUTINGS & TRAVEL

ORGANIZATION

The Hottest New Vacation Destinations

10 Clutter Cures That Won’t Cramp Your Style

BEAUTY

GET INSPIRED

Double-Duty Cosmetics: 6 Products You Need in Your Bag Right Now

Two Local TwentySomethings Defy Down Syndrome Stereotypes

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make it better is on instagram! Follow us @MAKEITBETTERNS to get a behind-the-scenes peek at what we’re up to around Chicago and the North Shore. Use the hashtag #NORTHSHOREMIB to share your fun photos with us!

CREPES PHOTO COURTESY OF FOODLIFE; BRUNCH PHOTO BY PATRICK NIEBRES; PANTRY PHOTO BY PAMELA ROTHBARD

our favorite brunch spots right now

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WHAT’S NEW?

BY ANNA CARLSON AND JULIE CHERNOFF

Pub and Grub

Wicker Park favorite Bangers & Lace has opened a 4,200 squarefoot outpost in Evanston on the site of the notorious Keg. It’s a big step up! Aside from a hip and fun remodel, they’ve got 32 craft beers on tap (including local favorite Temperance Beer) and inventive pub food from Chef Jesse Miller. We love the Venison Sausage with blueberry jam, smoked bacon and aged Gouda; the craveable Truffled Grilled Cheese Sandwich with rich Tomato Soup; and the Duck BLT. One more must-visit restaurant in this already chock-a-block town. BANGERS & LACE: 810 Grove St., Evanston, 847-905-0854, bangersandlacebar.com—JC

Fired Up

There’s a new way to enjoy authentic Japanese food on the North Shore. Fish on Fire calls itself “a great family restaurant with a flare,” and you can’t help but be entertained as chefs prepare certified Angus beef, chicken and seafood right in front of you (Teppanyaki) as large flat-screen TVs show the big game. You can also order from the kitchen or visit the fresh sushi bar. Whatever you pick, don’t forget to pair it with a mixed drink, wine or sake. FISH ON FIRE: 1615 Milwaukee Ave., Unit 135, Glenview, 847-813-5360, fishonfirerestaurant.com—JC

That’s One Angry Utensil!

Chef Shin Thompson is all about flavor at his new fast-casual concept, Furious Spoon. The ramen noodles are made fresh on site and they are tasty and toothsome. Choose from four terrific ramen soups (veggie, shoyu, miso or spicy “furious”), add toppings (poached egg and marinated mushrooms are musts, not to mention the pork belly), grab a Kirin beer, and enjoy. Bonus: so much deliciousness at super-reasonable prices. FURIOUS SPOON : 1571 N. Milwaukee Ave., Chicago, 773-687-8445, furiousramen.com —JC

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The Mag Mile is a lot more colorful thanks to the new Dylan’s Candy Bar store, the newest outpost of Dylan Lauren’s (Ralph’s daughter!) über-popular NYC sweets superstore. Of course, there’s a wide variety of candy (think chocolates, gummies, popular nostalgic and novelty sweets and more found in fun, unique packaging), but you’ll also find jewelry, bags, cosmetics and apparel perfect for anyone with a sweet tooth. You can even host your next party or event here or stop by the café, opening this spring. DYLAN’S CANDY BAR: 445 N. Michigan Ave., Chicago, 312-702-2247, dylanscandybar.com —AC

PHOTOS COURTESY OF EACH BUSINESS

Second City Sweets

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EVENTS

R E C O M M E N D E D

Stay up to date on all the happenings.  MAKEITBETTER.NET/EVENTS

BY ANNA CARLSON

The James Beard Awards 4 May 4 | Lyric Opera of Chicago, 20 N. Upper Wacker Drive, Chicago | jamesbeard.org The James Beard Foundation has been celebrating outstanding chefs, restaurant designers and architects, restaurateurs and more in the industry for 25 years. And, for the first time ever, the prestigious awards ceremony will take place in Chicago. M AY

Nick Offerman & Megan Mullally May 7 | The Chicago Theatre, 175 N. State St., Chicago thechicagotheatre.com Fans of “Parks and Recreation” are still mourning the loss of their beloved show, but they can get their fix of Ron Swanson and Tammy 2 during Nick Offerman and Megan Mullally’s “Summer of 69: No Apostrophe” tour. If you couldn’t tell by that name, this tour is all about their fiery marriage. M AY

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2015 Lake Forest Showhouse & Gardens 1 Ends May 17 | Lake Forest lakeforestshowhouse.com Go inside the home of one of our favorite directors: John Hughes. The home was designed by architect Edwin Hill Clark, who also worked on the Lake Forest Library, Ferry Hall, Lincoln Park Zoo and Brookfield Zoo. M AY

Spanish Campfire May 1 | Heller Nature Center, 2821 Ridge Road, Highland Park | pdhp.org Practice your Spanish at this Heller Nature Center event while playing games and enjoying an interactive hike. End the evening by roasting malvaviscos (marshmallows) around the hoguera (campfire). M AY

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Music Institute of Chicago Community Music Festival Ends May 3 | Various locations | musicinst.org/ mic-community-music-festival The Music Institute of Chicago is hosting 100 concerts in 16 days, and the event is almost over. Don’t miss the Ying Quartet, a Grammy Award-winning group, when they perform May 2 at Evanston’s Nichols Concert Hall. M AY

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Gorton’s Dog Day Parade May 9 | Gorton Community Center, 400 E. Illinois Road, Lake Forest | gortoncenter.org We love our pets, so dress them up and show them off during this four-legged parade. Awards will be given for Craziest Combo, Hippest Hound, Cleverest Costume and Top Dog. Floats are also encouraged! M AY

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Amphibians 15 Opens May 15 | Shedd Aquarium, 1200 S. Lake Shore Drive, Chicago | sheddaquarium.org The Shedd’s newest special exhibit is all about salamanders, frogs, and even rarely seen caecilians. Check the aquarium’s website for updates on events taking place throughout the exhibit’s run. M AY

Long Grove Chocolate Festival May 15-17 | Historic Downtown Long Grove visitlonggrove.com If you love chocolate, don’t miss this annual festival that’s a literal treat for the North Shore. As you shop for chocolate-dipped strawberries, doughnuts, brownies, fudge and more chocolate concoctions, bands will provide live entertainment. M AY

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Northshore Baconfest 16 May 16 | Wagner Farm, 1510 Wagner Road, Glenview | glenviewparks.org/event/baconfest It’s apparent that bacon’s moment isn’t yet over (will it ever be?) as some of the area’s best restaurants come together to share imaginative bacon creations. Among this year’s participants are Eddie Merlot’s, Bluegrass Restaurant, Nick’s Neighborhood Bar & Grill, North Branch and House 406. M AY

PHOTO COURTESY OF LIVE NATION AND MADISON SQUARE GARDEN ENTERTAINMENT

editor’s pick

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Bill Kreutzmann: “Deal: My Three Decades of Drumming, Dreams, and Drugs with the Grateful Dead” May 17 | Barnes & Noble, Westfield Old Orchard, 55 Old Orchard Center, Skokie | barnesandnoble.com Deadheads won’t want to miss out on this opportunity to meet Bill Kreutzmann and purchase his book, out May 5. M AY

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WINE PHOTO COURTESY OF CHICAGO BOTANIC GARDEN, ROBOT PHOTO COURTEST OF MUSEUM OF SCIENCE AND INDUSTRY

PHOTO COURTESY OF LIVE NATION AND MADISON SQUARE GARDEN ENTERTAINMENT

Grapevines and Wines

Robot Revolution 21 Opens May 21 | Museum of Science and Industry, 5700 S. Lake Shore Drive, Chicago | msichicago.org Get a glimpse into the future and interact with around 40 rare robots at MSI’s newest exhibit. Meet Baxter, a robot able to work with people, and PARO, a baby seal robot that has already been used as a therapy tool. You can even assemble your own robot. M AY

MB Financial Bank Bike the Drive May 24 | Lake Shore Drive, Chicago bikethedrive.org For five hours, Lake Shore Drive will be free of cars, so grab your bike and enjoy M AY

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the sunrise over Chicago’s skyline. With five starting points and three rest stops, this ride is perfect for both veteran and new bikers. End your ride with the festival at Butler Field including live music, breakfast and sponsored contests. Grapevines & Wines 27 May 27 | Chicago Botanic Garden, 1000 Lake Cook Road, Glencoe chicagobotanic.org What better way to spend a spring evening than with a glass of wine surrounded by the beauty of the Chicago Botanic Garden? Participating vendors at this wine tasting include Cooper’s Hawk Winery, Frontera Wines, Heritage Wine Cellars, The Sorting Table and more. M AY

Millennium Art Festival May 29-31 | Lake Street at Michigan Avenue, Chicago amdurproductions.com When the calendar says Memorial Day, that means Chicago’s festival season is heating up. Spend the last weekend of the month shopping for art in the heart of the city. This free festival also features live music and delicious food. M AY

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Through Soviet Jewish Eyes: Photography, War, and the Holocaust

MAY HIGHLIGHTS BY ANNA CARLSON

“Sense and Sensibility” CST’s Courtyard Theater, 800 E. Grand Ave., Chicago | chicagoshakes.com The Midcentury Mood: Milton Schwartz in America, 1953-1965 Art Institute of Chicago, 111 S. Michigan Ave., Chicago | artic.edu Through Soviet Jewish Eyes: Photography, War, and the Holocaust Illinois Holocaust Museum & Education Center, 9603 Woods Drive, Skokie ilholocaustmseum.org

MAY 1-3

The International Gem & Jewelry Show, Inc. May 1-3 Donald E. Stephens Convention Center, 5555 N. River Road, Rosemont | intergem.com Chicago Kids and Kites Festival May 2 Cricket Hill in Lincoln Park, W. Montrose Drive, Chicago | cityofchicago.org Kohl Children’s Museum’s Touch a Truck Family Festival May 3 Fields BMW, 700 Frontage Road, Northfield kohlchildrensmuseum.org Wildflower Garden Tour May 3 Gillson Park, 101 Lake Ave., Wilmette wilmettepark.org

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“Shining Lives: A Musical” (World Premiere) Opens May 8 Northlight Theatre, 9501 Skokie Blvd., Skokie | northlight.org Model Railroad Garden: Landmarks of America Opens May 9 Chicago Botanic Garden, 1000 Lake Cook Road, Glencoe | chicagobotanic.org Bee-tastic Mother’s Day May 10 Heller Nature Center, 2821 Ridge Road, Highland Park | pdhp.org 40th Annual Mother’s Day House Walk May 10 Evanston History Center, 225 Greenwood St., Evanston | evanstonhistorycenter.org

MAY 11-17

“Jersey Boys” May 12-24 Cadillac Palace Theatre, 151 W. Randolph St., Chicago | broadwayinchicago.com Chicago Craft Beer Week May 14-24 Various locations | chibeerweek.com On a Farther Shore: The Life and Legacy of Rachel Carson May 16 Brushwood Center at Ryerson Woods,

PHOTO COURTEST OF ILLINOIS HOLOCAUST MUSEUM & EDUCATION CENTER

ONGOING

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21850 N. Riverwoods Road, Riverwoods brushwoodcenter.org

MAY 18-24

Scholastic Warehouse Book Sale May 19 Winnetka Community House 620 Lincoln Ave., Winnetka winnetkacommunityhouse.org Teens and Finance May 20 North Shore Community Bank & Trust, 1145 Wilmette Ave., Wilmette | ncsbank.com *MAKE IT BETTER IS A PROUD CO-SPONSOR OF THIS EVENT.

Fiesta de la Casa May 22 Patty Turner Center, 375 Elm St., Deerfield deerfieldparks.org

MAY 25-31

Festival del Taco May 29-31 2600 S. Kostner Ave. (at 26th Street), Chicago | chicagoevents.com Do Division Street Fest and Sidewalk Sale May 29-31 Division Street at Damen, Chicago do-divisionstreetfest.com “Planet of the Apes” May 31 The Wilmette Theatre, 1122 Central Ave., Wilmette | wilmettetheatre.com

PHOTO COURTEST OF ILLINOIS HOLOCAUST MUSEUM & EDUCATION CENTER

PHILANTHROPY

Skin for Life May 28 Hyatt Deerfield, 1750 Lake Cook Road, Deerfield | skinfo.com

CORRECTION

Launch: Driving Fashion Forward April 12 Autohaus on Edens, 1600 Frontage Road, Northbrook | launchfashionshow.com March/April Recommended Events incorrectly stated that proceeds from Launch: Driving Fashion Forward would benefit The Auxiliary of NorthShore University HealthySystem at Highland Park. Proceeds solely benefitted The Winnetka Club.

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Sign up for the Better Letter now and vote for your favorite food-centric nonprofit at MAKEITBETTER.NET/SUBSCRIBE

FOOD IS LOVE—SHARE IT BY SUSAN B . NOYE S

Vote to win $2,500 for your favorite food-centric nonprofit! Chicago is not only an exciting city for foodies—it’s also a mecca for the healthy food-oriented nonprofit movement. That’s particularly important because one out of six people in Cook County are dependent on food pantries, shelters and other nonprofit help, according to an ABC Channel 7 report. Broad swaths of our city are food deserts without affordable fresh food options.

WIN FOR THE NONPROFITS. This is easy money and greater awareness for worthy nonprofits.

The Chicago Food Depository* has long been known for its highly effective training and distribution systems that feed the hungry over 157,000 meals daily. But other nonprofits are doing great work— particularly those with missions to develop nutritionally savvy and empowered children, schools, families and communities. So we’re offering you a contest in order to generate more awareness of and support for them, too.

Choose a Nonprofit: COMMON THREADS Teaches low-income kids to be smart cooks for a healthier life. Founded by Chef Art Smith and artist Jesus Salgueiro to fight childhood obesity and encourage families to cook and eat healthy foods together. In 10 years of teaching kids living in underserved communities how to cook wholesome, healthy food, they’ve served 21,607 children and adults 172,952 snacks and meals; a $5 donation provides a student with Common Threads “Passports”—Cooking Skills and World Cuisine recipe booklets that afterschool participants can take home to share.

WIN FOR YOU. If you like this magazine, you will LOVE our Better Letter, with its up-to-the-minute tips, trends and recommendations, particularly our fabulous dining and entertainment content.

COMMON THREADS has served 21,607 children and adults 172,952 snacks and meals. A $5 donation provides a student with cooking skills and recipes.

* Make It Better launched its Better Letter in 2008 with a campaign that donated $5 to the Chicago Food Depository, an amount that fed a family of four for a week.

PHOTOS COURTESY OF PILOT LIGHT

In short, if you subscribe to our free biweekly email newsletter— the “Better Letter”—we will donate $5 to one of the nonprofits described below in your honor. You choose the nonprofit. The organization chosen by the most new subscribers will also earn an extra $2500 from Make It Better.

WIN FOR EVERYONE. We grow another virtuous circle, connecting our audience who loves good food with nonprofits making it easier for all to enjoy healthy food.

Subscribe to the Better Letter e-newsletter and vote for your favorite food-centric nonprofit! MAKEITBETTER.NET/SUBSCRIBE 26_SusanColumn_2.indd 26

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E Pilot Light celebrates Chicago Food Day with a poetry slam, “I am what I eat”

healthy relationships with food. This free program is currently available in 6 schools to over 1,200 students; a $5 donation provides one child’s participation in three cooking lessons (about 6 hours of classroom instruction). PILOT LIGHT helps over 1,200 students develop healthy food habits.

KITCHEN COMMUNITY Plants “Learning Gardens” in under-served urban schools and provides curriculum and other program support to nurture stronger communities between teachers, students and families. Founded by Kimbal Musk (yes, Elon’s brother) and Hugo Matheson, it grew out of their successful community-bistro concept “The Kitchen,” one of which opened in Chicago last fall. Kitchen Community has built 196 Learning Gardens across the country; a $5 donation provides seedlings for one Planting Day at a local school. KITCHEN COMMUNITY has built 196 learning gardens across the country. A $5 donation provides seedlings for one Planting Day.

TOP BOX FOODS Delivers affordable boxes of fresh produce and healthy proteins to customers through a network of community partners in Chicagoland’s underserved neighborhoods. Founded by Sheila and Chris Kennedy, Top Box Foods is able to offer residents of food deserts a convenient way to purchase healthy food far below retail prices by purchasing wholesale, keeping overhead low, and relying on volunteers to help facilitate food deliveries. They have provided over 43,100 boxes of healthy food since May 2012 and have donated back nearly $36,000 (5%) of food-box sales back to community partners; a $5 donation helps Top Box Foods provide up to 13 pounds of fresh produce. PILOT LIGHT has provided over 43,100 boxes of healthy food. A $5 donation provides 13 pounds of fresh produce.

PHOTOS COURTESY OF PILOT LIGHT

PILOT LIGHT Founded by Chicago chefs Paul Kahan, Jason Hammel, Matthias Merges and Ryan Poli to respond to Chicago’s high rate of childhood obesity, Pilot Light works with the Chicago Public Schools to develop curriculum that educates and empowers kids to develop

A $5 donation provides one child 3 cooking lessons.

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THE DINING ISSUE

GET HUNGRY!

B Y R A C H E L B R O W N K U L P, J U L I E C H E R N O F F, M A U R A F L A H E R T Y A N D A M B E R G I B S O N

ver wonder why the month of May is so damn merry? Perhaps because it’s our Annual Dining Issue!

PHOTO BY KERRI SHERMAN

And this year, for the first time, May brings the James Beard Awards to our beautiful city, so the restaurant world is abuzz. We talk to some past winners and current nominees to get the real scoop. Learn about

If food is your passion, Chicago is your oyster. Figuratively speaking, that is. Everyone knows it’s a Wild Onion!

HUNGRY? NOT SURE WHERE TO START? We've compiled all of our most popular dining columns and articles in one handy resource.

CHICAGO AND NORTH SHORE

WHERE & WHAT TO EAT 2 0 1 5 D I G I TA L D I N I N G G U I D E

CHICAGO AND NORTH SHORE

WHERE & WHAT TO EAT 2 0 1 5 D I G I TA L D I N I N G G U I D E

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the hippest charcuterie in town, where to buy the tastiest (and prettiest) donuts, and find the best restaurant cooking classes—just perfect for a truly memorable Mother’s Day gift.

FEATURING CHICAGO’S BEST RAMEN | 15 TACOS YOU HAVE TO TRY WINE PAIRINGS FOR SUMMER GRILLING | FAVORITE BRUNCH SPOTS | HAMBURGER HEAVEN | AND MORE!

FEATURING CHICAGO’S BEST RAMEN | 15 TACOS YOU HAVE TO TRY WINE PAIRINGS FOR SUMMER GRILLING | FAVORITE BRUNCH SPOTS | HAMBURGER HEAVEN | AND MORE!

Check out Where & What to Eat: The 2015 Make It Better Dining Guide at MAKEITBETTER.NET/2015DININGGUIDE

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THE DINING ISSUE

JAMES BEARD JUBILEE BY AMBER GIBSON

The James Beard Awards are the Oscars of the restaurant industry. The award ceremony has traditionally been held in New York, but this year, for the 25th anniversary, the party is coming to Chicago for the first time. Chefs and bartenders get to walk the red carpet as they step into the national spotlight for the hard work they do every day in the kitchens of the nation’s best restaurants. On May 4th, chef and TV host Alton Brown will host the ceremony at the Lyric Opera of Chicago in front of nearly 2,000 guests. Awards for restaurants and chefs will be presented, with a gala reception to follow, and the event is open to the public. A few of this year’s nominees and our favorite local victors look forward to the big day and reflect on their winning memories. DANA CREE

Pastry Chef, Blackbird/avec 2014 and 2015 Best Pastry Chef Nominee “Bringing the James Beard Awards here not only shines a national light on the vibrant food and beverage scene, but allows Chicago to show the culinary world our deep sense of hospitality fueled by Midwestern generosity. Most importantly, it means we get to feed some of the best chefs and culinary professionals in the country!” “I wore a tux last year. I love the sophistication and ambiguity of a feminine tuxedo, worn by women like Greta Garbo, Josephine Baker and Janelle Monet. I think it's sexier than an evening gown. I have spent the last 15 years of my life wearing the same pants and coats as all the men in the male-dominated culinary [field]. It feels natural to share the traditionally male evening wear in the same spirit when being honored for the work I do in my chef’s coat and pants.”

Managing Partner/Owner, One Off Hospitality 2012, 2013 and 2015 Outstanding Restaurateur Nominee “As my dear business partner Terry Alexander always says, ‘No one person is bigger than the whole.’ While it is wonderful to be among such incredible company, my overall goal is to provide opportunities for our chefs and restaurant managers. Seeing our team receiving James Beard Awards is a far greater honor for me [than my own nomination].”

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PHOTOS COURTESY OF

DONNIE MADIA

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THE DINING ISSUE

STEPHANIE IZARD

Chef/Owner, Girl & The Goat 2013 Best Chef Great Lakes Winner “Top Chef, winning that award, got my name out there a little more nationally, but for me, winning a James Beard Award meant the most because it’s something that your peers actually vote for. So it made me feel like the chef community was behind the things I was doing at the restaurants.”

TANYA BAKER

Executive Chef, Boarding House 2015 Rising Star Chef Nominee “I am completely humbled with the nomination for Rising Chef. It is not something I would have ever dreamed of happening. It definitely encourages me to push onward and upward to making every day better than the last! I take a lot of pride in saying that I am from Chicago. It's truly a blessing to be part of a city with so many acclaimed restaurants and chefs that are paving the way to excellence with the hospitality industry.”

BRUCE SHERMAN

CARRIE NAHABEDIAN

Chef/Owner, NAHA and Brindille 2008 Best Chef Great Lakes Winner “Winning was a tremendous experience. It truly is a shock when you hear your name and everyone cheering for you. Grant Achatz gave me the award and the first person who congratulated me backstage was Jacques Pepin followed by Thomas Keller and Bobby Flay.”

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LEFT PHOTO COURTESY OF LITTLE GOAT; RIGHT PHOTO BY PAUL RUDNY

Chef/Owner, North Pond 2012 Best Chef Great Lakes Winner “Being the 25th anniversary of the Awards, it’s only fitting the Beard folks more explicitly acknowledge the talent in other cities outside of New York. [Hosting the awards] is a validation of what we in the restaurant community in Chicago have known for some time now—that this is an exciting, smart, world-class dining city.

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THE DINING ISSUE

Longanisa Sausage with Green Garlic-Shrimp Fried Rice and Swan Creek Farm Egg

FROM TÊTE TO TAIL: THE MAKING OF A SUCCESSFUL RESTAURANT BY JULIE CHERNOFF

And what better place to open a meat-centric boîte than on Randolph Street, where generations of meatpacking companies have thrived, and now the buzzy restaurant epicenter of Chicago? So in 2014, Rice and Guzowski opened Tête Charcuterie (tetechicago.com), where they preside over the dazzling panoply of made-on-premise fresh and cured charcuterie, from the namesake fromage de tête (headcheese) to duck rillettes; from Filipino longanisa sausage to mortadella. They took over the space from Robert’s Packing Co., gutted it and worked closely with John Kelly Architects to create the space they wanted, with an open kitchen, bright red tile,

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exposed brick and a charcuterie bar. “We wanted it to be very interactive to the eye,” says Guzowski. “It allows us to see what’s going on in the kitchen, and makes it easy for our guests to be a true part of the meal.” As for that well-stocked charcuterie bar, the Tête chefs are big sushi fans, and it’s their homage to a sushi bar, where the guests watch the chefs prepare the food in front of them, slicing and plating each item with care. Rice and Guzowski both came of age in Hoffman Estates, although they pursued very different culinary paths after high school. Rice is the more classically trained, having graduated from the Culinary Institute of America, staged in France (with

PHOTO BY KERRI SHERMAN

When Sausage King Doug Sohn closed his eponymous Hot Doug’s last year, Chicago mourned the loss. But fear not; chefs Thomas Rice and Kurt Guzowski are poised to assume the mantle at their West Loop restaurant, Tête Charcuterie.

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THE DINING ISSUE

Working the Charcuterie Bar

his grandfather and father making sausages, so that’s how it came about.” The ancient culinary art of charcuterie is a labor-intensive craft. “I’m very intrigued by the science behind sausage and terrines,” says Guzowski. “There’s a lot of work that goes into getting the flavor and texture just right. And the visual… it has to appeal.” Unlike many restaurant partnerships where one runs the kitchen while the other manages the front of the house, Rice and Guzowski insist that Tête is a 50/50 culinary partnership. “We share all aspects of the menu, talk out our ideas, push each other creatively,” says Guzowski. “Two heads are better than one.” Lest you think that pâtés and sausages are all that they do here, know that there are Michelin-quality starters and entrées to be found as well, including a 40-ingredient Vegetable Cocotte that is possibly the best vegetarian dish available in Chicago right now. It’s a veritable garden of veggies, herbs and flowers, running the gamut from raw to pickled to roasted to sautéed, then garnished with smen, a traditional Middle Eastern preserved herb butter that is pure umami. “As much technique and love that goes into our charcuterie, we wanted to carry that over into the a la carte section,” says Rice. “We wanted things to be thought out and cared for. So the vegetables and different dishes that we do, the spices, the different seasonings, we want to bring out the most flavor we can.”

Michelin superstars Alain Ducasse and Paul Haeberlin), and worked with chefs Jean-Georges Vogerichten and Paul Liebrandt in New York. Guzowski took a more Chicago-centric route to his partnership with Rice, attending the Cooking and Hospitality Institute of Chicago (CHIC), cooking at Courtright’s Restaurant in Willow Springs (where he and Rice first met), and then a stint with the Boka Group as executive chef at the now-shuttered Landmark Grill. They reconnected in 2010 when Rice moved back to town. They shared a dream of owning their own place; more specifically, they were both thinking charcuterie, a then up-and-coming trend in the U.S.

Happily for Tête Charcuterie, the doors opened and the accolades followed, including a 2014 Chicago Tribune Dining Award and a nod from Eater Chicago as a Top Newcomer of 2014. But for Rice and Guzowski, it’s about more than just acclaim. They try to set an example for their staff. “The mentorship aspect [of the restaurant business] is really important to us,” says Rice. Guzowski agrees. “You want your cooks to leave here and tell people, ‘I worked at Tête.’ We want them to learn to be solid cooks,” he says. “You don’t want anyone to leave feeling that they didn’t learn something important. Nowadays, some people are just jumping in to the molecular side willy-nilly. But you have to understand where you’re coming from and what you’re doing.”

PHOTOS BY KERRI SHERMAN

Working in France, Rice remembers “walking into those little charcuterie shops and eating a terrine or a jambon beurre on the way home from work. And Kurt remembers growing up with

Opening a restaurant takes a great leap of faith. For Rice and Guzowski, it was soul testing. First there’s the decision to go off on your own; you must raise the money; find a location; create the physical space, both front and back of the house; jump through hoops with permits and inspections; create a menu; hire a staff; and finally, open the doors and pray that customers will walk through them. Repeatedly.

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SPONSORED CONTENT FEATURE

WHAT IS KEFI? B Y K E F I G R E E K TAV E R N

Kefi is the essence of being Greek. It is the spirit and energy that drives the philosophy of an entire nation. At Kefi Greek Tavern, that spirit and energy translates directly into the menu, where one can find signature dishes that are both authentic and contemporary. TZATZIKI SAUCE

Ingredients: • 1 large seedless cucumber, shredded • 1 tablespoon salt, for salting cucumbers • 3 cups Greek yogurt, preferably FAGE brand • Juice of one lemon , about 3 tablespoons • 3 tablespoons extra-virgin olive oil • 1 garlic clove, finely minced • Salt and black pepper, to taste

COVER LOOK

Method: Shred the cucumbers with a grater, place in bowl and toss with salt. Let sit for 30 minutes. Drain water & squeeze with a paper towel to soak up any remaining liquid. Mix cucumbers, yogurt, lemon juice, olive oil, garlic, salt and pepper until well combined. Chill for an hour. Taste for salt & pepper. Serve with warm pitas and fresh veggies.

KeFI - Greek Tavern -

1014 Chruch St., Evanston 855-927-5483

Ed Wohl Birdseye Maple Serving Board, $95, courtesy of Sawbridge Studios, Winnetka MATCH pewter and glass salt cellar, $110; MATCH antique-influenced pewter serving spoon, $40; MATCH pewter spreader, $60; MATCH pewter condiment spoon, $23, all courtesy of Material Possessions, Winnetka Food Styling by Tête Charcuterie, Chicago Photographed by Kerri Sherman of Bloom & Focus, Lake Forest

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SPONSORED CONTENT

KeFI - Greek Tavern -

THIRD TIME’S THE CHARM BY JULIE CHERNOFF

When the doors open on Kefi Greek Tavern sometime this month (May 2015), it will be the third iteration of John Tasiopoulos’ downtown Evanston restaurant since it first opened in 2013. He’s hoping that the third time’s the charm. With the original 27 Live café and then the Treblemakers Grill, Tasiopoulos found that people didn’t realize that the restaurant was open unless there was an event or show in the nightclub space that evening. He was proud of the food they were putting out, but it was a similar menu to other downtown Evanston hotspots. This time, he isn’t affiliating the restaurant with his successful event space and nightclub. This time around, it will stand on its own.

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“We’re going to do an authentic Greek Taverna, with centuryold recipes from my mother and grandmother, combined with some newer twists,” says Tasiopoulos. This isn’t your standard Greektown restaurant, mind you. “It’s traditional Greek with a spin. A lot of small plates, Greek appetizers that diners can sit down and enjoy with a bottle of wine.” The twist might be the addition of leeks and lemongrass to the spanakopita, or a seafood moussaka based on matriarch Maria Tsiopoulos’ family recipe. Daily and seasonal specials will focus on market-fresh produce and proteins. What does “Kefi” mean? “In Greek, it has multiple meanings… passion, happiness, a sense of fun, a joy for life,” shares Tasiopoulos. “You love life, and enjoy what you do. And that really describes me perfectly. I’m a passionate guy.” Tasiopoulos didn’t always love his job. He spent many years making a go of the corporate world, but he was miserable. His wife Theresa encouraged him to follow his heart, and in 2008 he opened the Old Neighborhood Grill on Central Street in Northwest Evanston. He’s never looked back. His restaurant business is a family affair. Father Peter, a European craftsman and carpenter, built the wooden bars in the Whiskey Lounge and 27 Live’s main space. Theresa is doing the interior design of Kefi, and worked on the new logo with daughter Tatiana, a graphic artist. Oldest daughter Gabrielle bartends at the Lounge, and youngest daughter Marie loves sampling all the delicious food. But it’s his mother Maria who is the real inspiration for this passion project. “My mother always made everything from scratch. We never had canned soup, we never had store-bought bread,” says Tasiopoulos. “She wasn’t formally trained, but I’d put my mom up against any professional chef. Everything was always fresh. And that’s what we’re going to incorporate here. Because that’s the only way I really know how to do it.”

Kefi Greek Tavern 1014 Church St., Evanston 855-927-5483 27live.com

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THE DINING ISSUE

Chef Carrie Nahabedian

WORKING THE LINE: 7 RESTAURANT COOKING CLASSES WORTH CHECKING OUT BY R ACHEL BROWN KULP

There are dozens of places to sharpen your culinary skills in this gastronomically obsessed city—from cooking schools to cooking parties—but what better way to master the art of fine cuisine than to learn from the maestros themselves? We rounded up some of our favorite restaurant cooking classes to take you out of the classroom and into the trenches.

I had the opportunity to try out Chef Carrie Nahabedian’s cooking class at Brindille first hand. The class is lead by Nahabedian and Brindille's pastry chef, Craig Harzewski. Classes are offered one to three times per month and tailored to participants’ interests, but, says Nahabedian, “I like to make a dinner party.” The students in my class had pre-requested a Midwest-centric menu, which included a fish course, meat course and dessert. In our matching striped aprons and cradling cups of good coffee, we got behind the line with Nahabedian as she demonstrated the preparation of each course, doling out nuggets of culinary wisdom along the way. The experience was casual and surpris-

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ingly intimate, like shadowing the family matriarch in her home kitchen as she skillfully recreates heirloom dishes from memory. After our lesson, we sat in the Brindille dining room for a private three-course meal complete with thoughtful wine pairings. $175 per person includes lunch, wine and recipes. For more info, contact Brindille at 312-595-1616 or online at brindille-chicago.com

LITTLE GOAT The Little Goat Diner offers twice monthly cooking classes for 10-12 participants in their cozy private event space. The

PHOTO BY PAUL STRABBING

BRINDILLE

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Belly Q

classes are open to the public, but private parties can also be accommodated. Classes cover a diverse array of topics—from cooking seasonally to pastry to bread making—and the level of participation varies with the class topic. Beverages are provided throughout the lesson, and the experience culminates with a multi-course dinner served family-style. $85 per person includes meal and beverages. Classes are announced on their Facebook page: Facebook.com/littlegoatchicago

BELLY SHACK /BELLY Q

$50 includes lunch and a beverage. For more info, contact Belly Q at 312-563-1010 or Belly Shack at 773-252-1414

FLORIOLE Floriole Café and Bakery shares its secrets for perfect French pastry in their monthly macaron class. Up to eight participants prepare macarons under the tutelage of chef Sandra Holl and her staff in the Floriole kitchen, while nibbling on appetizers like cheese straws, stuffed dates and salads. Brunch and bread classes are also on the horizon. $80 includes snacks and soft drinks; beer and wine available for purchase. For more info, contact Floriole Café at 773-883-1313 or email cafe@floriole.com

THE SALSA TRUCK By day you can catch the Salsa Truck’s mobile Mexican food truck as it roams Chicago slinging tacos and quesadillas, or belly up to their brick-and-mortar location, The Garage. By night, you can spice up your culinary routine with one of their salsa-making

classes, or brush up on your knife skills. Classes for six to 20 guests are hosted out of The Garage once a month, based on demand. Chef Dan Salls says, "I want our guests to take the tools and techniques from a professional kitchen and apply them not just to Mexican cuisine, but anything they would want to cook at home." Classes are BYOB and hands-on, so bring a six-pack of Modelo and dig in! Price ranges from $40-$70 and include a post-lesson taco feast. For more info, mail salsatruckevents@gmail.com or call The Garage at 312-344-1784

ONE OFF HOSPITALITY GROUP One Off Hospitality, the restaurant group behind some of the best dining in the city (avec, Blackbird, The Publican) offers a monthly Master Cooking Class series, featuring a rotating cast of chefs de cuisine from their various restaurants as master instructors; once a year executive chef Paul Kahan takes the helm. Classes are structured as demonstrations with guests gathered around the chef’s table. $300 for Kahan’s class; $175 for all others. Includes full meal and beverages. For more info, contact Ashley at 312-496-0012 or ashley@publicanqualitymeats.com One Off Hospitality also runs a series of beverage classes for those inclined to tipple. Topics on offer include Syrup 101 and Seasonality and The Evolution of the Cocktail. Prices for beverage classes range from $65-$150. Contact Aubrey@theviolethour.com for more info

NIETO’S Nieto’s in Highland Park takes an intimate approach to the typical cooking class. Carlos and Debbie Nieto host private classes of six to eight people in their log home in Antioch. Led by Nieto’s executive chef, Ramiro Velasquez, they are designed to suit students’ preferences, but typically comprise a multi-course meal. Participants can choose to get their hands dirty in the kitchen or sip a cocktail and watch chef Velasquez do his thing. $250 per person includes cocktails, a multi-course meal with wine pairings and recipes. For more info, contact Debbie Nieto at 847-432-0770

BOTTOM PHOTO COURTESY OF LITTLE GOAT; TOP PHOTO BY PAUL RUDNY

Chef Bill Kim regularly offers a dynamic array of cooking classes at both Belly Q and Belly Shack, with spots available for up to 20 people. Topics cover a wide range—from grilling to dumplings and cocktails—and feature Kim’s signature blending of Latin and Asian influences. On the menu this month at Belly Q is a brunch class where, among other items, students will learn how to make nori waffles with sake maple syrup—yum! Classes are typically structured as demonstrations and run about two hours.

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DONUT DAZE BY MAUR A FL AHERT Y

SPONSORED CONTENT

There were donuts, then cronuts, now wonuts… oh my! Long gone is the time when Dunkin’ Donuts and Krispy Kreme ruled the donut scene. Nowadays you can find specialty donuts: ones made of red velvet dough, or coated in pistachio frosting; long johns topped with bacon or even waffle donuts—aka wonuts! With such a wide, delicious variety, it can be difficult to choose just one! We are here to help. Take a look at some of our favorite sprinkly, sugary, even savory not-just-forbreakfast treats:

8. LEMON PISTACHIO OLD FASHIONED

1. NUTELLA POCKET

Waffle Café, $2.50 203 E. Ohio St., Chicago | 312-846-1242 wafflescafechicago.com

Stan’s Donuts & Coffee, $3.25 1560 N. Damen Ave., Chicago 773-360-7386 | stansdonutschicago.com

2. PISTACHIO-MEYER LEMON Do-Rite Donuts, $2.95 50 W. Randolph St., Chicago 312-488-2483 | doritedonuts.com

3. RED VELVET

Glazed & Infused, $3 813 W. Fulton Market, Chicago 312-226-5556 | goglazed.com

4. S’MORES

Beaver’s Coffee + Donuts, 4 for $6 131 N. Clinton St., Chicago 773-392-1300 | beaversdonuts.com

5. DOUBLE CHOCOLATE YELLOW CAKE Doughnut Vault, $3 401 N. Franklin St., Chicago doughnutvault.com

PHOTO BY KERRI SHERMAN

6. WHITE GANACHE WITH CHOCOLATE SPRINKLES

Waffle Café, $2.75 203 E. Ohio St., Chicago | 312-846-1242 wafflescafechicago.com

7. CINNAMON SUGAR

Beaver’s Coffee + Donuts, 4 for $2 131 N. Clinton St., Chicago 773-392-1300 | beaversdonuts.com

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Stan’s Donuts & Coffee, $3.25 1560 N. Damen Ave., Chicago 773-360-7386 | stansdonutschicago.com

9. RED VELVET WITH WALNUTS Waffle Café, $2.25 203 E. Ohio St., Chicago | 312-846-1242 wafflescafechicago.com

10. CHOCOLATE TURTLE

11. COCONUT CREAM

Firecakes Donuts, $2.86 68 W. Hubbard St., Chicago 312-329-6500 | firecakesdonuts.com

12. CANDIED MAPLE BACON Do-Rite Donuts, $2.50 50 W. Randolph St., Chicago 312-488-2483 | doritedonuts.com

13. ROCK STAR

Beaver’s Coffee + Donuts, 4 for $6 131 N. Clinton St, Chicago 773-392-1300 | beaversdonuts.com

14. COCONUT CAKE

Stan’s Donuts & Coffee, $2.50 1560 N. Damen Ave., Chicago 773-360-7386 | stansdonutschicago.com

15.VANILLA BEAN GLAZED Do-Rite Donuts, $1.95 50 W. Randolph St., Chicago 312-488-2483 | doritedonuts.com

16. MAPLE BACON LONG JOHN Glazed & Infused, $3 813 W. Fulton Market, Chicago 312-226-5556 | goglazed.com

17. SPRINKLES

Glazed & Infused, $2.50 813 W. Fulton Market, Chicago 312-226-5556 | goglazed.com

MIXED BERRY CROSTATA BY BENT FORK BAKERY

A delicious treat anytime of day! INGREDIENTS:

For Crostata Dough: • 1 1/4 cups flour • 2 tablespoons sugar • 4 ounces cold butter, diced • 2 tablespoons ice-cold water For Filling: Combine 4 cups of your favorite berries (raspberries, blueberries, blackberries or halved strawberries) with 2 tablespoons orange juice or liqueur. For Crumb Topping: Crumble together 1/3 cup light brown sugar, 3/4 cup flour & 1/2 teaspoon cinnamon with 2 ounces melted butter. Method: For crostata dough, pulse flour and sugar in food processor to combine. Add butter and pulse until consistency of coarse meal. With motor running, add water and pulse until it just comes together. Dump onto floured surface and shape into ball. Flatten, wrap with plastic and chill 20-30 minutes. On floured surface, roll dough into 12” circle. Transfer to parchment-lined baking sheet. Fill with berries, leaving 2” border. Sprinkle evenly with topping. Fold over border to make a “pie.” For shiny surface on crust, brush with a beaten egg and sprinkle with sugar. Bake at 425F for 16-18 minutes until golden brown and fruit just starts to bubble. Cool for 15 minutes and slice and serve with your favorite ice cream or fresh whipped cream.

THE BENT FORK BAKERY

335 Waukegan Rd., Highwood Ph: 847-926-4438 | Fax 847-926-4483 thebentfork.com

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“FOODSEUM” COMING TO CHICAGO IN MAY BY R ACHEL BROWN KULP

Each exhibit will feature a single food type—encased meats, for instance (more on that momentarily)—and explore three essential tenets: the food type’s historical origins, its trajectory from the farm to the dinner table, and the transformative influences of different cultures on things like taste, texture and preparation. The Foodseum will eventually have an on-site kitchen to provide guests with that most essential component of the food experience—eating. The launch of the inaugural exhibit, a tribute to the hotdog (and encased meats in general), is scheduled to coincide with the James Beard Awards in May, and will offer Chicagoans a taste of what’s to come. The temporary exhibit is expected to run through September.

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The Foodseum is the brainchild of Kyle Joseph, an entrepreneur and former engineer who spent many years traveling in Europe. When Joseph was two, his father transplanted the family from their home in California to London, allowing them the opportunity to travel extensively. His childhood aboard trains and in small bed-and-breakfasts exposed him to a mosaic of unfamiliar cultures, but the thread that connected his experiences was food. At every stop, Joseph found himself enveloped by local flavors, welcomed with a warm meal that cracked open the barriers of language and culture. “They shared who they were through their food,” says Joseph of the people he encountered.

PHOTO BY KATHY HILLEGONDS PHOTOGRAPHY

Chicago’s first non-profit food museum—Foodseum (foodseum.org)—is scheduled to open its first pop-up exhibit this month. It will feature interactive exhibits that allow guests to explore the history and meaning of food in our culture.

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Foodseum Founder Kyle Joseph Artists' rendering

Joseph hopes the Foodseum will do for visitors what years of travel did for him. The space is intended to be a place where people can “learn about, celebrate and be inspired by food.” Currently, the Foodseum is an entirely volunteer-run organization—meaning it’s a labor of love not only for Joseph, but for everyone involved. Foodseum hasn’t found a permanent home yet, but Joseph is dreaming big. Consulting with the major museums in the city, Joseph learned that nearly 65 percent of museum visitors are tourists. “Based on that number, we need to be close to tourism,” Joseph says. The team hopes to land a permanent facility in an accessible downtown neighborhood by 2017. Joseph’s team has already assembled an impressive advisory board of venerable Chicago chefs, including Paul Kahan, Doug Sohn, Takashi Yagihashi, Matthias Merges, Ed Kim and Paul Virant. They’ve also developed strong relationships with other local food-related non-profits, like Pilot Light, whose mission neatly aligns with that of Foodseum. And in December, they completed a successful Kickstarter campaign, raising over $30,000 to fund the first Foodseum exhibit.

“We aim to be a platform to host educational discussions and provide insights from all sides,” says Joseph. To that end, the organization will remain neutral on hot-button topics like industrial production and GMOs, focusing instead on providing visitors with a basic understanding and deeper connection to the sources of their food and its evolution. “Food is so engrained in [human] history…it’s who we are,” Joseph says. “We want to make sure that story isn’t lost.”

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To get involved or to learn more, contact Kyle Joseph at Kyle@Foodseum.org, foodseum.org or @foodseum.

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PHOTOS COURTESY OF THE NEON MUSEUM, BELLAGIO SPA, AND LUX AT SLS LAS VEGAS

FAMILY | travel

Neon Museum

MOM’S WEEKEND IN VEGAS BY AMBER GIBSON

Your last girls’ getaway to Vegas may have been a hazy alcohol-fueled college spring break or bachelorette party escapade, but that was years ago. Return to Sin City now and discover a grown-up side of town for a much classier ladies’ weekend—just perfect for a mother-daughter or best gal-pal escape. Relax at the artsy LUX at SLS Las Vegas (slshotel.com/vegas), the latest display of opulence in the hotel frenzy on The Strip. This all-suite tower opened in August 2014 and the intricate tapestry-like wall coverings, plush oversized sofas, armoire and chandeliers combine whimsy with European elegance. A handful of suites even include floor-to-ceiling enclosed balconies. The rooms, lobby and casino are all designed by Philippe Starck. Plus, you can indulge in a little SoCal-style retail therapy without leaving the hotel at the Fred Segal Collective (fredsegal.com).

DO

Celebrate the city’s flashing lights at the Neon Museum (neonmuseum.org), one of Vegas’ newest attractions. More than 150 retired neon signs—once part of the skyline—are on display and serve as a fascinating lens through which to explore the history of Las Vegas. Hour-long guided tours are available daily. Enjoy a mother-daughter shopping spree at The Shops at

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Crystals (shopsatcrystals.com), where you’ll find fashion’s most coveted names all under one roof. Connected to ARIA Resort, the 500,000-square-foot retail mecca is home to North America’s largest Louis Vuitton store, along with flagship boutiques for PRADA, Gucci and Tiffany & Co. Retail heaven! A trip to Vegas isn’t complete without seeing Cirque de Soleil (cirquedesoleil.com). With eight different shows to choose from, there’s truly something for everyone, from The Beatles LOVE at The Mirage (mirage.com) to the risqué Zumanity at New York-New York (nynycasino.com). These iconic Vegas shows are dramatic, unforgettable masterpieces, worth planning ahead for and splurging on prime tickets.

SPA

If you’re staying at the SLS, Ciel Spa is a convenient stop for pampering. You don’t even have to leave your cabana for a poolside massage, but you’d be missing out. Warm white tones and billowy curtains create a celestial dreamscape, the perfect

PHOTO COURTESY OF THE NEON MUSEUM

STAY

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backdrop for a signature treatment like the “Soothe Life’s Stresses” 80-minute massage with warm basalt stones and aromatherapy oils. Or, you could detoxify with a seaweed serum wrap or hydrate from head-to-toe with a nourishing shea butter massage. Give yourself some time to lounge in the herbal steam room in between treatments. Yes, plural. You’ll want more than one. Combine a mani-pedi session with afternoon tea at the Bellagio (bellagio.com) with a special mother-daughter spa package. Share tea and scones in a private suite while spending quality time together enjoying an organic manicure and pedicure featuring jojoba oil and Amazonian buruti fruit.

DINE

Experience the cuisine of the world-famous Joël Robuchon in an accessible, informal style at L’Atelier de Joël Robuchon at MGM Grand (mgmgrand.com). Blurring the boundaries between kitchen and dining room, L’Atelier allows you to interact with kitchen staff in a friendly atmosphere while watching your meal being prepared. The highest-quality ingredients and technique

Bellagio Spa

LUX at SLS

are incorporated seamlessly in an environment that is both refined and relaxed. Make sure to try the signature L’Agneau en Carré Doré a la Fleur de Thym (miniature lamb chops). Wander off The Strip for chic old-school charm at The Barrymore (barrymorelv.com) in the boutique non-gaming Royal Resort Hotel (roaylhotelvegas.com). Sip one of their 50 wines under $50 on the spacious patio or slide into a booth with a big group of girlfriends. Try the new spring menu or a special Mother’s Day brunch that features an unlimited Bloody Mary and mimosa bar. You don’t have to choose between dinner and a show at the Cosmopolitan’s (cosmopolitanhotel.com) Rose.Rabbit.Lie., a modern supper club where you never quite know what to expect. Come and dine early or late, but plan to stay all night as you imbibe from a champagne tower or punch bowl, while dancing the night away. Or, rest your tired toes and just sit back and enjoy the live music while reaching into the cookie jar for one last treat.

PHOTO COURTESY OF THE NEON MUSEUM

PHOTOS COURTESY OF THE NEON MUSEUM, BELLAGIO SPA, AND LUX AT SLS LAS VEGAS

Neon Museum

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PHOTO <CREDIT>

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HOME

PHOTO <CREDIT>

PHOTO BY DAVE BURK FOR HEDRICH BLESSING PHOTOGRAPHERS

BY TATE GUNNERSON

You donâ&#x20AC;&#x2122;t have to be a professional chef to have a well-stocked, beautifully designed kitchen. You just have to call the right designer. Home Editor Tate Gunnerson has found three kitchens we love in Evanston, Glencoe and Wilmette. M AY 2 0 1 5

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HOME

hen Wildfire’s chef partner Joe Decker and his wife Kim decided to embark on an environmentally friendly renovation of the kitchen in their Wilmette home, they sought help from Evanston-based architect Nate Kipnis, FAIA, and Chicago-based interior designer, Michael Del Piero. “I wanted our interior environment to be as healthy as possible, but there were so many choices that I was feeling overwhelmed,” Kim explains. “Nate and Michael both did a great job of listening to us and the ideas we had.” The designers transformed the former builder’s special into an uber-functional space with separate office and dining areas as

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well as an adjoining pantry and mudroom. “It’s not an overly big kitchen, but there’s a lot of stuff going on,” Kipnis says. Ecofriendly materials include ultra-efficient LED lighting, sustainably harvested woods and pressed-paper countertops. “It has a really fabulous color that looks like bluestone,” Del Piero says. As one might expect of a cook’s kitchen, the space has also been outfitted with top-of-the-line appliances, including a 3,000-pound gas-fired, Woodstone wood-burning pizza oven— a last minute request by Decker. “You flip it on, start cooking and by the time your guests come, you’re ready to rock,” Joe explains. “This kitchen is a lot of fun to work in.”

PHOTOS BY JANET MESIC-MACKIE

Eco-friendly finishes cut a classic profile in the home kitchen of Wildfire’s chef partner, Joe Decker, and his wife, Kim.

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PHOTOS BY JANET MESIC-MACKIE

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PHOTOS BY DAVE BURK FOR HEDRICH BLESSING PHOTOGRAPHERS PHOTO <CREDIT>

HOME

After an extensive renovation by Thomas Shafer Architects, a bright and spacious kitchen is ready for its close-up. hile the kitchen may be the heart of the home, some beat harder than others. Nicole Putzel’s is a prime example: when the trained chef and mother of two is not preparing meals for family and friends, she blogs recipes at putzelkitchen.com, films instructional videos and hosts private culinary classes—all out of the spacious kitchen that Tom Shafer and Scott Crowe, of Thomas Shafer Architects in Evanston, created in a seamless addition to her and her husband’s Tudor-style home in Highland Park. “The original kitchen was pretty small and kind of a dated mess,” Shafer explains. “Nicole really wanted a bright and

open feeling kitchen, but she didn’t want to lose the flavor of the house.” Beamed ceilings with beadboard, face-frame cabinets (some with ribbed glass) and hand-scraped hickory floors allow the bright, airy space to conform to the home’s Tudor style architecture. “It’s a very bright and cheerful space,” Shafer explains. Although the renovation meant that the Putzels had to move out of their home for a year, Nicole says that the result is well worth the wait. “It can be nerve-wracking to do a big renovation, but Tom and Scott were extremely patient and attentive,” she says. “They did a phenomenal job.”

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HOME

n authentic vintage aesthetic was really important to these clients,” says KitchenLab founder, Rebekah Zaveloff of Austin and Pamela Rothbard’s kitchen in Glencoe. Formerly a side-by-side galley-style kitchen and butler’s pantry, Zaveloff joined the spaces, relocated the sink to a newly created center island and clad the wall with subway tiles. Black moldings and grout create interest and contrast. “Balancing the white subway tile with black is really important to getting that high-contrast look,” Zaveloff says. To create the old-fashioned kitchen that her clients envisioned, Zaveloff brought in a mix of materials, including oak

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and painted cabinetry, Carrara and stainless steel countertops and bronze and nickel hardware (patina included). “We sorted through old latches and hinges to see which were the least beat up, but a few of them still have a lot of rust on them,” Zaveloff explains. “That’s what you would see in an old house because they age at different rates.” The result is an old-world sensibility without sacrificing the latest in modern conveniences. “We have a 1929 house and we wanted something that felt organic and old-fashioned,” Make It Better contributor Pamela Rothbard says. “This kitchen has a lot of character.”

PHOTOS BY MEGAN CHAFFIN

Old-world character meets modern conveniences in this scullery-inspired kitchen in Wilmette by KitchenLab’s Rebekah Zaveloff.

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PHOTO COURTESY OF MROBINSONPHOTO.COM

e kitchen of e, Kim.


KITCHEN

DESIGN TRENDS BY A. PERRY HOMES

Kefi Gre tha of a Gre ene the sign aut

Designing and building nearly 50 kitchens a year keeps us current with the needs of the modern family. Read on for our insights into the latest kitchen design trends. Multiple work stations for family cooking. The work triangle layout died years ago. Families are busy and cook together, so we design multiple areas for preparation and storage that are convenient to the active cooking area.

TZA

Ingre • 1 la • 1 ta • 3c • Jui • 3t • 1g • Sa

Natural finishes avoiding any possible allergen-producing materials. Our clients desire a home that is a safe haven from the toxins their families face everyday. We love natural surfaces because they are durable, beautiful and good for the environment. Granite countertops can’t be beat.

Met Shre bow utes towe cucu garli Chill Serv

Oversized sinks that can accommodate large trays and multiple chefs. In our next model home, we designed a 6-foot sink for ultimate flexibility. Not to be outdone, another client has a 7-foot sink.

PHOTO COURTESY OF MROBINSONPHOTO.COM

PHOTOS BY MEGAN CHAFFIN

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Multiple refrigerators that are designed for specific functionality. Under-counter refrigerators for kids drinks (or dad’s beer), wine fridges that are convenient to the dining areas, and drawer fridges for perishables are perfect in a home for the family that loves to cook and entertain.

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FAMILY

KITCHEN TOOLS YOUR KIDS WILL LOVE BY PA M E L A R OT H B A R D

When it comes to kids in the kitchen, there’s often a thin line between productive and destructive. Don’t touch the knife. Here, let’s wipe up that spill. It can be exhausting when kids “help!” But letting them work by your side will enable them to build

NESTED MEASURING CUPS

The mother hen opens to reveal an egg, which then opens to a little chick inside—the whimsical cups give accurate measures from 1/4 to 1 cup. They make measuring even more fun. Available at Fred and Friends, fredandfriends.com, $12

confidence and some basic culinary skills that could lead to real help in the future. They’re more likely to try new foods if they’re involved in their preparation. These tools will lure your kids into the kitchen and will keep them from wreaking too much havoc. Pretty soon they’ll be your little prep chefs.

ANIMAL PAW OVEN MITT

These silly oven mitts offer real protection from hot pots and pans. Sized large enough to fit older kids (and fun-loving adults). By Kina Ceramic Design, available on Etsy.com, $23

NONSLIP NESTING MIXING BOWL SET

Is there any kitchen task kids love more than whisking? They’ll love the rainbow hue of this Joseph Joseph tool that acts as two whisks in one—both a flat and balloon whisk—and has siliconecoated steel wires to protect your non-stick surfaces. Available at Bloomingdales, $10

YOLK SEPARATOR

Meringues and egg white omelets are a breeze when your little ones are separating the yolks for you. Your only problem will be getting them to stop. By Peleg Design, available at Monkey Business, mnkbusiness.com, $13

3-PIECE NYLON KNIFE SET The youngest chefs can build confidence by learning to cut their own fruits and veggies with this 3-piece nylon safety knife set. Even the handle is sized for their smaller hands. Available at Curious Chef, curiouschef.com, $9 58

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GREEN SALAD SPINNER

Round and round—kids can’t get enough of spinning and drying greens; they may even eat the salads they produce. This OXO spinner features a quick-stop button that ups the fun. Available at Bed, Bath & Beyond and Crate & Barrel, $30

PHOTOS COURTESY OF MANUFACTURES

2-IN-1 SILICONE TWIST WHISK

Five bright nonslip, no-spill bowls won’t necessarily make your kids want to work more in the kitchen but they will sure leave you with fewer messes to clean up when they do. These bowls are the real mother’s little helpers—even their angled rims help keep food contained. Available at Crate and Barrel, crateandbarrel.com, $50

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APPLE PEELER/CORER

Kids will be eager to make their own after-school snack when they see how easy it is to prep perfect apples. A few turns of the crank produces peeled and cored spirals (spirals!) of crisp, delicious apple. This tool is likely to be voted “most fun” by your kids. Available at Williams Sonoma, Williams-sonoma.com, $30

CORN STRIPPER

PHOTOS COURTESY OF MANUFACTURES

Outsource the making of your summerfresh corn salad to your kids with this fun gadget. No more sharp knives and wobbly cobs, this OXO tool easily strips kernels and collects them in the attached container. Available on Amazon. com, $14

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FEATURE | gardening

LANDSCAPE TRENDS FOR 2015

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PHOTO BY LYNN GALLIGAN

Spring has arrived! Lush landscapes are blooming along Chicagoâ&#x20AC;&#x2122;s North Shore, framing homes with vibrant color, sculptural foliage and incredible edibles. The garden experts at Craig Bergmann Landscape Design, Mariani Landscape and Chalet Landscape, Nursery and Garden Center offered us a peek at the hottest landscape and container garden trends of 2015 along with helpful hints for creating your own backyard oasis.

PHOTO COURTESY OF ILT VIGNOCCHI

BY R ACHEL BROWN KULP


FEATURE | gardening

Here’s what to “spring” for in 2015:

THE NEW CLASSICS

Gina Iliopoulos, garden specialist at Mariani Landscape in Lake Bluff, says hydrangeas are still going strong in 2015, and that “planted in masses, they create a stunning show.” For a year-round spectacle, the oakleaf Snowflake hydrangea offers luxurious summer blooms, vibrant autumn foliage and beautifully textural peeling bark in winter. Adopt the Trend: Iliopoulos says, “Hydrangeas do like afternoon shade. Plant them appropriately and provide adequate hydration.” The team at Craig Bergmann Landscape Design in Lake Forest says bright colors and interest are always in style. And with the introduction of the drought-tolerant and mildew-resistant Bounce impatiens, Steve Kooyenga, senior landscape architect at Chalet in Wilmette, says, “Huge mounds of annual bright and pastel colors return to gardens [this year].” Adopt the Trend: Bounce impatiens come in three different sizes, but being new, Kooyenga says, “we’re really not sure how tall each of them will grow.” Try a range of sizes to see what works best in your garden.

PHOTO BY LYNN GALLIGAN

PHOTO COURTESY OF ILT VIGNOCCHI

CONTAINER COLOR

Staff members from the design department at Craig Bergmann tell us container plantings continue to be popular this spring, providing homeowners with innumerable options for adding interest and architecture to their landscape. Kooyenga concurs, adding that containers featuring pops of color are sprouting up along the North Shore. “It’s out with the traditional cement, and in with containers made from all or partially recycled materials in vivid color,” he says. Plants of different heights and sizes create a dramatic look. J A N U A R Y/ F E B R U A R Y 2 0 1 5

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PHOTO COURTESY OF CHALET

PHOTO COURTESY OF CHALET

FEATURE | gardening


Adopt the Trend: It’s tricky for plants to survive in a container with a small volume of soil, so for containers, the folks at Craig Bergmann say bigger is really better. And when choosing your containers, Kooyenga says to look for styles that complement your home’s architecture, and “pick a color that repeats …from an inside room that has a view to the container.”

SWEET HOME CHICAGO

At Craig Bergmann, they’re finding the locavore and farm-to-table movements are impacting landscape design, with more customers requesting vegetables, fruit trees and berry-producing plants. Adopt the Trend: Try compact ornamental peppers, which can be both edible and beautiful. But beware of peppers labeled “For Ornamental Use Only,” which indicates they’ve been treated with a chemical unsuitable for consumption. Speaking of locavore, Iliopoulos says she’s seeing landscape projects utilizing native plantings—which, she says, “are more likely to establish quickly and will naturally be hardy and healthy.” Adopt the Trend: Iliopoulos recommends using native plants in traditional garden design. “Your native garden does not have to be a prairie, and it can be a sculpted formal space,” she says. And although native plants are sturdy, remember to treat them with patience and care while they establish.

PHOTO COURTESY OF CHALET

PHOTO COURTESY OF CHALET

FEATURE | gardening

Container plantings add interest and architecture to landscaping. J A N U A R Y/ F E B R U A R Y 2 0 1 5

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FASHION

B Y E VA N G E L I N E P O L I T I S CONCEPT BY JULIE CHERNOFF AND LESLEY SMITH

Get a quick shot of color and glitz with just a few bold accessories. From a statement necklace to a brilliant bag, these pieces make it easy to update your look this summer. These accents pop against the sophisticated backdrop of The Langham Chicago and seasonal neutral ensembles.

Quilted lambskin Sugar bag, $2,190, Lanvin Drapey sleeve top, $70, Banana Republic Sloan-fit cropped zip legging, $90, Banana Republic

Ivanka Trump printed pump, $130, Loriâ&#x20AC;&#x2122;s Shoes

P H OTO G R A P H E D B Y J E N N I F E R AV E L LO HAIR BY MICHELLE KARAKAS OF E L IZ A B E T H A R D E N R E D D O O R S PA MAKEUP BY CHINA THOMAS OF E L IZ A B E T H A R D E N R E D D O O R S PA

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Zephyr short necklace, $985 Zephyr mid-length necklace, $1350, Lanvin Crystal pendant necklace, $690, Lanvin Basket pave earrings, $48, Kate Spade Short sleeved blouse, $13, H&M

M O D E L S : B AY L E Y A L E X A N D R A AND ALEXANDRIA CERANSKI, CO U R T E S Y O F 1 0 M G MT. A SPECIAL THANK YOU TO THE L ANGHAM CHICAGO

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FASHION

On Bayley: White daisy theme necklace, $2,685, Lanvin

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Smooth calfskin shopper tote, $1490, Lanvin Dolce Vita gold snakeskin lace-upâ&#x20AC;&#x2122;s, $183, Loriâ&#x20AC;&#x2122;s Shoes Cross front turtleneck, $90, Banana Republic Sloan-fit cropped zip legging, $90, Banana Republic

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On Alexandria: Pendant tassel necklace, $1490, Lanvin

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Formenti leather t-strap sandal, $130, Loriâ&#x20AC;&#x2122;s Shoes Sloan-fit cropped zip legging, $90, Banana Republic

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Michael Kors Bedford shoulder bag, $298, Macyâ&#x20AC;&#x2122;s Cross front turtleneck, $90, Banana Republic Sloan-fit cropped zip legging, $90, Banana Republic

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On Alexandria: Bracelet with blue topaz and diamonds, David Yurman Cable classic bracelet with amethyst and gold, David Yurman Renaissance Bracelet with Citrine, Iolite, and Gold, David Yurman Petite precious cable bracelet with blue sapphires in gold, David Yurman Cable Classic Bracelet with Blue Topaz and Gold, David Yurman Renaissance Bracelet with Guava Quartz, Peridot, Pink Tourmaline, and Gold, David Yurman Petite precious cable bracelet with emeralds in gold, David Yurman Double-Drop Earrings with Blue Topaz and Gray Diamonds, David Yurman Dress, H&M

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SPONSORED CONTENT

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Celebrate her inner goddess Receive bonus spa dollars with every $100 gift card purchase. Valid April 7May 10, 2015. Elizabeth Arden Red Door Spa, reddoorspas.com

Classic necklaces by enewton design Add a touch of class to your ensemble; can be worn dressed up or down. Londo Mondo, londomondo. com, $54-165

Hand-woven straw clutch with gold clasp Perfect for a spring wedding or graduation party. Sara Campbell, saracampbell. com, $178

Exotic Cuff from Istanbul 24K gold leaf, coral and pearl cuff. Persimmon/wilmette, persimmonart. com, $420

Sondra Roberts Crossbody Bag Pearlized crossbody bag with chain detail. Mattie M, MattieM.com, $55

Lisa Freede Bracelet Satellite crystal double wrap bracelet. Frances Heffernan, francesheffernan.com, $95

Daniel Wellington Watch For the classic and chic mom, rose gold Swedish watch with interchangeable nylon or leather strap. Juniper Boutique, juniperboutique. com, $175

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BET TER YOU | beauty

IS YOUR MAKE UP

AGING YOU? BY JENNY MUSLIN

You’ve seen them! Heck, you may be guilty of them yourself: makeup mishaps that instantly age you and seem to scream, “I’m wearing makeup!” Don’t let these common makeup flubs add years to your pretty face.

Volpentesta also says enhancing your lashes brings out your eyes and makes you look youthful at any age. Lashes do become shorter and scarcer as we age, but that’s nothing a good mascara and eyelash can’t correct. Volpentesta recommends Benefit’s They’re Real! Mascara and RevitaLash Eyelash Enhancer.

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WEARING THE WRONG SHADE OF LIPSTICK When it comes to finding the right lipstick, Bobbi Brown’s rule of thumb is to choose a color that’s one or two shades darker than your natural lip color. When the color is too light, it can make you look like a corpse. If you have thin lips, darker colors make lips look even thinner. The right shade will awaken your face, but don’t forget to try it before you buy it. After sampling the shade, walk around with it for a bit and look at it in natural light. Finishing with a gloss concentrated at the center of your lower lip makes lips appear fuller. APPLYING BLUSH TO THE MIDDLE OF YOUR CHEEKS Blush can brighten up your face, but applied wrong, it instantly makes you look clownish or jowly. Blush should look like a

natural flush. Instead of concentrating the color in the middle of your cheeks, blend the blush right into the center of your cheekbones using an upward, circular motion. When you wear blush too low, it “pulls down your face,” and applied just at the cheeks, it looks dated. Blush should go on after you’ve applied your moisturizer, foundation or bronzer. USING TOO MUCH FOUNDATION OR CHOOSING THE WRONG COLOR The caked-on foundation look happens when you overload it or don’t moisturize beforehand. With foundation, a little goes a long way. Find the right color by testing the foundation along your jawline and on your forehead. It should blend right in with your actual skin tone. Most people have yellow undertones in their complexion, so a foundation with a yellowish cast usually looks most natural. Volpentesta

PHOTOS COURTESY OF MANUFACTURES

HARSH BROWS AND SPARSE LASHES Today, it’s all about full, arched brows. Maintain groomed brows by having them shaped by a professional every other month. Celebrity makeup artist Josie Volpentesta says, “I feel that a mistake women make is plucking their eyebrow hairs all out and then drawing them in, which appears harsh and makes them look older than they are. Try a powder or a brow gel as opposed to a pencil for a more natural look. My favorite is by Anastasia Beverly Hills.”

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PHOTOS COURTESY OF MANUFACTURES

suggests shying away from powder foundations, which appear dull and make skin appear less radiant. “Nothing’s wrong with a little powder to set your foundation, but a cream foundation overall will make skin look more youthful,” she says. “Don’t forget to moisturize skin first. You can also use tinted moisturizer along your t-zone.” When using concealer, make sure you hydrate eyes first so the concealer goes on smoothly. And, choose a concealer that is a shade lighter than your natural skin tone. “When women wear under-eye concealer without layering it on top of eye cream, it enhances under-eye wrinkles, one of the first signs of aging,” Volpentesta says. She recommends Algenist Complete Eye Renewal Balm and Josie Maran Argan Creamy Concealer Crayon. WEARING SPARKLES It’s fine to add a bit of bronzy shimmer to your collarbone or cheekbones with a highlighter like RMS Living Luminizer. But, on the other hand, sparkles and glitter should be left to the teenagers. On adult women, the look appears juvenile and cheesy.

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BET TER YOU | beauty

BY JENNY MUSLIN

From Pucci to Moschino, the spring runways were all about statement lashes. With the “big lash” trend, we’ve seen an influx of lash-enhancing products from feathery extensions to revolutionary mascaras. Here are three strategies for luscious lashes. Lash extensions are perfect for women who have sparse or lightcolored lashes, or just want to make their eyes stand out. At The ‘60s Beauty Lash in Winnetka (the60sbeautylash.com), experts apply individual lash extensions to each of your existing lashes starting from the interior of the eye to the exterior. The specially formulated glue used is gentle enough for clients with sensitive skin or allergies. Lashes look so lush you can forgo mascara for two and a half weeks, until it’s time to have a new set of lashes applied.

FALSE LASHES

It may look intimidating, but applying false lashes to your own eyes can be done! First, curl your actual eyelashes with an eyelash curler. Next, remove a strip of lashes from the container and hold it up against your eye. If the false lashes seem too long, use a scissors to trim the ends. Next, add a thin layer of waterproof adhesive (Duo brand works best) to the base of the false lash strip. Hold it for around 30 seconds to allow the glue to get tacky.

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Bend the strip in a horseshoe shape so it will adhere to the natural contours of your lash line. Now, starting at the inner corner of your eye, press the strip onto the base of your lash line working to the outer edge. Allow lashes to dry for at least five minutes. Finish by applying a coat of mascara to your fake and real lashes.

EYELASH CURLER AND A GOOD MASCARA

If extensions or falsies are not your thing, take your eyelash curler and hold it under a hair dryer for about eight seconds to warm up. Starting at the base of your lashes, firmly press down on the curler, then repeat a few times working your way towards the tips of your lashes. Use a lengthening mascara and wiggle the wand horizontally as you coat the lashes from base to ends. Follow with a thickening mascara (we like Clinique Lash Doubling Mascara or Benefit They’re Real! Mascara) using an upward sweeping motion. When you remove your makeup each evening, apply a small amount of Vaseline on lash ends to condition them overnight.

PHOTO COURTESY OF THE '60S BEAUTY LASH

EYELASH EXTENSIONS

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PHOTO COURTESY OF THE '60S BEAUTY LASH

BET TER YOU | beauty

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BET TER YOU | sex & the suburbs

HOW TO BE A GREAT DATE EXPERT ADVICE FOR SINGLE AND MARRIED WOMEN BY MAR JIE KILLEEN

Are you a good date? Being an accomplished dater is a critical skill to finding romance as well as keeping a relationship fun, healthy and interesting over time.

ADVICE FOR COMMITTED CHICKS It’s wonderful to have a stable sweetie, but that doesn’t mean you should take each other for granted romantically, because things can get stale and boring fast. Follow these four steps to make date night a great night.

1 Make actual plans. Chicago matchmaking and dating expert Stef Safran, owner of Stef and the City (stefandthecity.com) says, “You can’t fly by the seat of your pants when it comes to your social life; you have to make plans.” Safran has a service for singles where she creates a personalized social plan for them. “Single people expect a date to be planned and fun.” Dates 78

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should be special for partnered people too—enough with the pizza on the couch already! Get concert tickets, reserve a table at a cool spot, or check out Groupon offers for ideas of new activities to try. Doing something stimulating will make your time together more exciting.

2 Dress up. In a recent interview, actress Eva Mendes joked that sweatpants were the number one cause of divorce in America. She has a point. We should present our best self to our mate from time to time. According to noted dating coach and “Steve Harvey Show” (steveharveytv.com) regular Bela Gandhi, President of Smart Dating Academy (smartdatingacademy.com), straight men are turned on by femininity, so take a page from the single woman’s book and get girly. Get a manicure, a blowout, put on some lipstick and wear a pencil skirt or a figure-hugging dress. “It makes your partner feel respected when you look good for him,” Gandhi says. Plus, dressing up makes you feel good about yourself, and that’s hot.

3 Be interesting. Rehashing everyday subjects like kids, money, chores, work or family can put a damper on a fun evening. Both Safran and Gandhi advise their clients to prepare conversation topics about current events, pop culture, travel and sports, which is good advice for partnered people too. “Be interesting,” Safran says, “don’t go into housewife mode.” By exploring new topics, you’ll discover more about each other. 4 Put sex on the table.

Intimacy is an important part of a healthy long-term relationship, and an evening alone is the perfect opportunity to celebrate all the ways you connect with your beloved. Savor the conversation and romance, but save time and energy for the bedroom—or whatever sexy locale you come up with. ADVICE FOR SINGLE BABES Take heart, ladies. If you really want a relationship, chances are you’ll find one. There are 107 million single adults in

PHOTO COURTESY OF STEF SAFRAN AND BELA GANDHI

All of us—regardless of our marital status—could use some advice about how to amp up our powers of charm and connection. So, with the help of two of Chicago’s most knowledgeable dating experts, let’s learn how to create some enjoyable one-on-one time with our special (or potentially special) someone.

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PHOTO COURTESY OF STEF SAFRAN AND BELA GANDHI

Stef Safran, left; Bela Gandhi, right

America and technology has made it easier than ever to find a match. “Love exists for every single person that wants it,” Gandhi says. “If you want love, you can find it.” Here are four guidelines for dating success.

1 Have a good attitude. Showing up to a date with a positive, confident attitude is the number one thing you can do to assure the date goes well, Gandhi says. “It’s all about confidence. Your mood is infectious.” Assume the guy already likes you and show up with the expectation that you’re going to have a good time together, and voilà, you will. 2 Give him approval. Being a good date means making your date feel good about himself. “I want to make my date feel like a million bucks,” says Gandhi. “The best way to get someone to like you is to like them first.” So show some warmth, greet the guy with a hug, and look for what’s good in him and tell him. 3 Don’t expect perfection or

instant chemistry. Safran says, ”Singles have this fantasy that everything is going to be perfect on a first date. It’s unrealistic.” She advises single women to have fewer expectations and criteria for their date and to give the budding relationship time. “There’s no short cut when it comes to getting to know [some]one.” Not feeling chemistry? Good, says Gandhi, who believes butterflies and fireworks are often old dating patterns coming up in your body and represent anxiety. “The right person should take the knot out of your stomach.”

4 Embrace old-fashioned values. Hey, you’re a grown woman. If you want to hook up with your hot date after dinner and a movie, no one’s saying you can’t. But if you’re looking for a relationship that will last, sex too soon is a bad strategy, advises Gandhi. “Our rule for both women and men is ‘sex-clusivity.’ No sex until you’re exclusive.” All those tumultuous emotions and sensations that arise with a new lover can actually lead to poor decision-making when finding a life partner. So get out there and use these techniques for more enjoyable dates and happier relationships.

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ON TRACK TODAY! BET TER YOU

BY CHRIST Y COUGHLIN

Are your healthy New Year's healthy resolutions now a distant memory? Have you been enjoying far too many decadent meals and over-the-top desserts? Have many weeks passed since you visited the gym? We understand. But, let’s make today the day we get back on track. Set a plan for the day and the coming week. Now is always the time to refocus your energies on your good health. Follow these three simple rules to get it done. MEDITATE IN THE MORNING

Start by focusing your mind on the day ahead. Ramaa Krishnan, founder of Full Bloomed Lotus (fullbloomedlotus.com) says daily meditation gives us greater freedom to make healthy choices and helps keep our lives on track.

“Everyday life gives us a fresh start with the new day. Meditation is a time to clean the slate, to let go of the past and reenter the present,” Krishnan says. “I describe it as a time to sit back and discharge fear from our cells and charge them with faith, which is what it takes to claim back our health, physically and emotionally.” Krishnan offers this simple meditation to start your day: Sit in a comfortable place, taking care to make sure cell phones and other distractions are turned off. Start with a few slow deep breaths. Watch each breath rise and fall and enjoy the simple act of breathing. Although thoughts continue to occur, allow them to happen like snowflakes that we have no control over, and return to placing your attention on the act of breathing. In a few minutes, a quiet will descend, even as the thoughts continue their chatter. Rest in that quiet for as long as you can before you return to your day. Try one of Krishnan’s meditations: (fullbloomedlotus. com/fbl-products/meditation-cds). You only need 10 minutes!.

THINK BEFORE YOU EAT

Integrative nutritionist Carol Amendola D'Anca (foodnotmeds. com) says you can get your eating back on track by becoming more mindful. Try to identify your own “trouble spots” (grabbing fast food, skipping lunch, overdoing it on office goodies—you probably know what yours are).

D'Anca points out two common trouble spots and solutions: • Eating out usually means large portions and meals prepared with excessive salt, fat and sugar. Instead, spend time planning healthy alternatives and cooking at home. Cook once and eat twice by making extra for another meal. • Getting caught in the pleasure trap by eating foods that cause the effect of quick and short-lived satisfaction? Instead, stabilize your blood sugar by eliminating processed foods that have been colored, sugared and flavored artificially, which is just about anything with a label. Eating this way is very hard on the body. Vegetables have no label. Here’s a healthy meal plan to kick start your progress today: • Breakfast: Oatmeal with fresh berries • Lunch: Quinoa, strawberry and bok choy salad, or lentils with steamed spinach and grape tomatoes

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PHOTO COURTESY OF WIN PUBLIC RELATIONS

"The more ‘trouble spots’ you identify, the better equipped you are to avoid repeating the circumstances that sidetracked you."

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• Snacks: Small amounts of walnuts, berries, crackers (organic made with fresh seeds) and hummus. If you don’t need the “crunch” of crackers, then use fresh romaine leaves to scoop the hummus. • Dinner: Salmon is a great protein source. Here are some nutrition tips to get your through your first week: • Continue to plan out your meals for a few days at a time and prepare as much as possible at home versus going out. • Add a fermented kombucha tea to your diet each day, ensuring that you are keeping your gut microbes at a healthy level for optimal digestion. • Crowd out processed foods and meat by adding more fruits and vegetables. Stick with berries for fruit and lightly sautéed peppers, onions and green vegetables. • Comfort yourself at night or during the day with a mug of green tea.

CHOOSE EXERCISE THAT EXCITES YOU

The key to success? Ramsay says to start with an effective yet manageable exercise routine. Here’s a routine that is easy to start and maintain: • Start with Ramsay’s treadmill workout today: "Set the incline to 2.0 at a speedy walk and after a two-minute warm up, move that incline up. Hold on to the treadmill front panel or grips when necessary or challenge yourself with no hands. Alternate the incline up and down every two minutes. Purposefully squeeze the glutes and feel your core work. Aim to do this for 30 minutes for at least five times in the week to jumpstart your body, and keep your mind moving forward.” • Ramsay suggests adding stretching at night using his book “Anatomy of Stretching”. "This will help you connect with your body [and] allow more freedom of movement, which will inspire more exercise," he says. • End your day by nurturing and honoring your mind and body with a warm bath with a few drops of your favorite essential oils. Take a few minutes to plan tomorrow and the remainder of the week, and commit to staying on track for your mind, body and health.

PHOTO COURTESY OF WIN PUBLIC RELATIONS

Craig Ramsay (craigramsay.com), an internationally recognized fitness and wellness expert, says to look at returning to healthful

habits as a fun new start, not something to dread. His own humorous, high-energy style has helped to motivate legions of fans to get moving. "I ask people to get excited about getting back to it and enjoy the healthy challenge ahead,” Ramsey says. “First, get into an appropriate routine where you will be successful and stay motivated by the results you see and feel."

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DINING

HOW SWEET IT IS BEST BAKERIES IN CHICAGOLAND BY JULIE CHERNOFF

Chicagoans are carb loaders, and damn proud of it. Weather got you down? Eat some pie. Celebrating a win? Have a cupcake. Having drinks with the gal pals? Grab some macarons.

BEST BREAD

Man might not live by bread alone, but if he did, this is where he would stock up. Baker Miller The first artisan-flour company in Chicago works magic on your daily bread. The play here: Seeded Sunflower Rye. 4610 N. Western Ave., Chicago, 312-208-5639

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Hewn Bakery Hand-forged artisan bread (and the crustiest, best almond croissants I’ve ever had) baked fresh daily. The play here: Heirloom Potato, Rosemary & Garlic. 810 Dempster St., Evanston, 847869-HEWN

PHOTO COURTESY OF HEWN BAKERY

You get the picture, right? So if there’s a public service to be performed here, it’s to narrow down the crowded field. But every bakery has a niche, so it’s important to differentiate. Of course, many of these multi-tasking bakeries could score in a number of categories, but let’s stay focused, shall we? Time to commence the task at hand: eating your own sweet way across Chicagoland (with heartfelt apologies to my diabetic and/or gluten-free friends and relatives).

Little Goat Bakery The public couldn’t get enough of the bread at Girl & the Goat, and you’ve got to give the people what they want. The play here: Sourdough. 820 W. Randolph St., Chicago, 312-888-3455

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BEST CUPCAKES

This is a crowded category, to be sure. Is the cupcake craze past its peak? Maybe. But tell that to the hordes waiting outside Sprinkles’ Cupcake ATM. Couture Cupcake Café Designer cupcakes for North Shore fashionistas. The play here: The Jimmy Choo. 1157 Wilmette Ave., Wilmette, 847728-0509 Jolly Good Fellows Adorable candy store/soft serve/cupcake bakery hybrid in Lake Forest. The play here: Peanut Butter Cup. 270 Market Square, Lake Forest, 847-861-2000 Molly’s Cupcakes Winner of the Food Network’s “Cupcake Wars,” and known for their fabulous filled cupcakes. The play here: Flourless Molten Chocolate. 2536 N. Clark St., Chicago, 773-883-7220 Sprinkles Did I mention the lines and the lifechanging Cupcake ATM? The play here: Triple Cinnamon. 50 E. Walton St., Chicago, 312-573-1600

BEST MACARONS

These gorgeous almond-meringue confections are all the rage. Purchase them singly or by the sleeve, but eat them quickly as they are most delicate and tender the first few days.

PHOTO COURTESY OF HEWN BAKERY

Bon Macaron So coveted, they are by appointment only. The play here: Milk Chocolate Passion Fruit. 1407 Grand Ave., Chicago, 312-228-4325 Sugar Fixé Their Oak Park store was such a hit, they’ve opened in Lincoln Park. The play here: Nutella. 958 W. Armitage Ave., Chicago, 773-799-8399 Vanille Patisserie Everything is gorgeous here, but the macarons are the jewels in the crown. The play here: Green Tea. 2108 N. Clark St., Chicago, 773-868-4574; 131 N. Clinton St., 773-868-4574

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BEST PIE

Pies aren’t just for Thanksgiving, people. It’s important to know what’s what. Bang Bang Pie The piecrust is made with leaf lard, so you know they’re legit (and definitely not kosher). The play here: Malted Milk Chocolate. 2051 N. California Ave., Chicago, 773-276-8888 First Slice Pie Café Known for their community outreach programs as much as their great pie. The play here: Key Lime. 5357 N. Ashland Ave., Chicago, 773-275-4297 Hoosier Mama Pie Pie is ALWAYS a good idea, especially in this sun-filled room. The play here: Ginger Custard. 749 Chicago Ave., Evanston, 847-868-8863

BEST PATISSERIES

When it comes to pastries, the French know exactly what they are doing. A visit to one of these stores is the next best thing to Paris. Vive la France! Ambrosia Euro-American Patisserie The croissants! The pastries! The cakes! Magnifique! The play here: Chocolate Croissant. 710 W. Northwest Highway, Barrington, 847-3048278

Floriole Café & Bakery The Sophie’s Choice of bakery selections. How do you choose a favorite? The play here: Fruit Galettes. 1220 W. Webster Ave., Chicago, 773-883-1313

Three Tarts Bakery This fabulous all-butter bakery can do it all, but the deco cakes are the pinnacle. The play here: Wedding Cake. 301 S. Happ Road, Northfield, 847-446-5444

Patisserie Coralie This corner café is charming and very French, much like its owner, Pascal Berthoumieux. The play here: CoconutMango-Passion Fruit “Egg.” 600 Davis St., Evanston, 847-905-0491

Tipsycakes Another master of fondant and dimensional design. They can build anything. The play here: 3-D Custom Cake. 1944 N. Damen Ave., Chicago, 773-384-4418

Toni Patisserie & Café The perfect stop after visting the Seurat at The Art Institute. The play here: Éclair. 65 E. Washington St., Chicago, 312-726-2020

So cosmopolitan, so refined. These bakeries will class up your act.

BEST HOME-STYLE BAKED GOODS

Rule #1: Frosting is omnipresent. Rule #2: Brownies and cookies are on point. Rule#3: Crazy good selection makes choice impossible. Solution: Screw the diet. Buy out the joint. Baker Boys It’s all good…with the added extra bonus of homemade frozen custard. The play here: Cheesecake. 733 St. Johns Ave., Highland Park, 847-433-0430 Bent Fork So adorably cute, especially the little vintage kitchen store attached. The play here: Banana Chocolate Chip Coffee Cake. 333 Waukegan Ave., Highwood, 847-926-4438 Sweet Mandy B’s Comfort dessert mecca is here. The play here: Red Velvet Cake. 1208 W. Webster Ave., Chicago, 773-244-1174

DECO CAKES

Whether wedding or birthday, congrats or goodbyes, every occasion is made sweeter with a special dessert—and these bakeries “take the cake” to new heights. Alliance Bakery Take a gander at the onsite gallery to get a feel for what they can do with fondant. Unbelievable stuff. The play here: 3-D Custom Cake. 1736 W. Division St., Chicago, 773-278-0366

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BEST EUROPEAN BAKERIES

Café Selmarie A beautiful spot in Lincoln Square. You’ll swear you’re in Vienna. The play here: Sacher Torte. 4729 N. Lincoln Ave., Chicago, 773-989-5595 Gerhard’s The individual desserts here are threestar restaurant gorgeous. The play here: Chocolate Marjolaine. 720 N. Western Ave., Lake Forest, 847-234-0023 Il Giardino del Dolce The biscotti. The cannoli. Espresso, per favore! The play here: Sfogliatelle Napoletane. 2859 N. Harlem Ave., Chicago, 773-889-2388

BEST OLD SCHOOL BAKERIES

If you need a donut, a birthday cake, a box of cookies or a selection of Danish, head in this direction. Deerfields Bakery Baking since 1886 and still going strong. The play here: Apple Almondine Kuchen. 201 N. Buffalo Grove Road, Buffalo Grove, 847-520-0068; 813 Waukegan Road, Deerfield, 847-945-0068; 25 S. Roselle Road, Schaumburg, 847-534-0068 Swedish Bakery Swedish, sure, but so much more…they also make a great cannoli. The play here: Toska Torte. 5348 N. Clark St., Chicago, 773-561-8919 Tag’s Bakery A must-stop destination on charming Central Street. The play here: Florentine Cookies. 2010 Central St., Evanston, 847328-1200

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ENTERTAINMENT | books

EAT THESE WORDS B Y K E L LY K O N R A D

Food isn’t just about sustenance—it’s also about family, friends and fellowship. It is the thread by which we’re all tied, breakfast through dinner, those moments in our lives that flow from circumspect to celebratory. Here are several great books that celebrate the importance of a good meal.

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Fresh Off the Boat Eddie Huang Before it was a television show, it was a book—Huang’s hilarious memoir finds its center in two things, family and food. Isn’t that how it usually goes?

Cinnamon and Gunpowder Eli Brown Perfect for your summer bucket list—a renowned chef is taken hostage by a beautiful pirate. His only chance for survival? Cook her a kick-ass meal every Sunday using just what the boat’s paltry galley has to offer. Top Chef meets the high seas!

Coffee Gives Me Superpowers Ryoko Iwata Well, of course. This read is the byproduct of the much-loved website, I Love Coffee—Ryoko’s blog about being a coffeelovin’ Japanese woman living in Seattle. It doesn’t hurt that she has a great partner in Matthew Inman, the brainchild behind The Oatmeal.

Lizzie and Jane Katherine Reay A person’s passion for all things culinary can be consuming, but does it come before personal happiness? Read what happens when one sister puts her dream on hold and discovers there may be another one worth chasing.

Yes, Chef Marcus Samuelsson An eloquent memoir that illustrates that family doesn’t recognize racial or ethnic boundaries, Samuelsson’s story starts where so many do—in the kitchen with Grandma.

Lives of Notorious Cooks Brendan Connell Food and cultures clash in fantastic ways in this impressive piece of historical fiction— readers play Peeping Tom to 51 chefs ranging from early historical times through World War I.

Tender at the Bone: Growing Up at the Table Ruth Reichl Reichl gets to the heart of her culinary passion as she introduces her readers to those characters from her past that influenced her upbringing. Plus, recipes. Who can resist?

My Year of Meats Ruth Ozeki A modern take on Upton Sinclair’s “The Jungle,” Ozeki’s debut novel is mesmerizing—as a documentarian taking on the American meat industry and its use of dangerous hormones.

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ENTERTAINMENT | theater

THE MUSICAL MONTH OF MAY BY ROBERT LOER ZEL

“SHINING LIVES”

May 8—June 14| Northlight Theatre, 9501 Skokie Blvd., Skokie 847-673-6300 | northlight.org This world-premiere musical tells the story of women who worked at the Chicago’s Radium Dial Co. in the 1920s, handpainting watch dials with radium — a supposedly harmless element that turned out to be deadly. Based on Melanie Marnich’s play “These Shining Lives,” the musical was created by three veterans of Chicago theater: Jessica Thebus wrote the book and lyrics, while Andre Pluess and Amanda Dehnert collaborated on the music. It has the potential to move us with its tale of courage.

“SENSE AND SENSIBILITY”

Through June 7 | Chicago Shakespeare Theater, 800 E. Grand Ave., Chicago | 312-595-5600 | chicagoshakes.com Jane Austen’s novels seem like a natural fit for stage musicals, with romance, longing and wit to spare. Chicago Shakespeare commissioned Tony Award-nominated composer Paul Gordon

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to write the book, music and lyrics for this new version of Austen’s first published novel, which follows the lives and loves of the Dashwood sisters. Chicago Shakespeare’s masterful artistic director, Barbara Gaines, is directing this world premiere.

“MELANCHOLY PLAY: A NEW CHAMBER PIECE”

April 30—June 14 | Piven Theatre, 927 Noyes St., Evanston | 847866-6597 | piventheatre.org Piven Theatre is where magic realist Sarah Ruhl got her start, and now the little stage in Evanston is hosting the Midwest premiere of the Tony Award-nominated playwright’s chamber musical, which features an onstage string quartet. North suburban native Polly Noonan, who frequently works with Ruhl, is directing and starring in the show, which adds Todd Almond’s music to an earlier play by Ruhl. It’s a portrait of a melancholy woman whose life turns strange when she suddenly becomes happy. (Another Ruhl play, “In the Next Room, or the Vibrator Play,” runs May 15-24 at Northwestern University’s Josephine Louis Theater.)

“DOUBT: A PARABLE”

May 5—July 12 | Writers Theatre, performing at Glencoe Union Church, 263 Park Ave., Glencoe | 847-242-6000 | writerstheatre.org As Writers Theatre prepares to move into its shiny new home this fall, it’s wrapping up its “under construction” season with John Patrick Shanley’s Pulitzer Prize-winning play about a Catholic priest suspected of sexual abuse in the 1960s. The esteemed William Brown, a Writers Theatre regular, is directing the show inside the library of an actual church, which should enhance the illusion that we’re eavesdropping on this riveting drama.

PHOTO COURTESY OF JEFF SCIORTINO

Putting together a new musical is a big deal. It isn’t easy finding the right combination of words, melodies, characters and spectacle that will win over audiences. But three new musicals are hitting local stages in May, and hopes are high that they’ll leave us humming as we walk out the doors.

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MAKE A DIFFERENCE

BY MAUR A FL AHERT Y

DONATE YOUR TIME FOR THE WINNETKA CLUB HOUSEWALK Winnetka Club 847-446-1830 | thewinnetkaclub.com Volunteer as a docent for a day for a two-hour shift at one of the beautiful homes along the Winnetka Club Housewalk on May 20. The proceeds from the Housewalk will benefit The Winnetka Club, which started in 1908 to serve the greater North Shore. Today the club carries out its mission by creating civic opportunities, improving the community, honoring local heroes and fundraising for charitable organizations. One of their main programs provides scholarships to graduating seniors living in the New Trier Township. If you are interested in volunteering, contact their staff at 847-446-1830. There is a reduced ticket price of $35 for docents who wish to participate in the house walk. RUN OR WALK TO SAVE THE LIVES OF MOTHERS AND CHILDREN U.S. Fund for UNICEF 312-222-9141 | www.unicefusa.org Sign up online at unicefusa.org/7K to run or walk in UNICEF’s 2nd Annual Young Ambassadors 7k on Sunday, May 3 at the Cook County Forest Preserve. Proceeds from the run will benefit The Eliminate Project, UNICEF’s partnership

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with Kiwanis International that supports the elimination of maternal and neonatal tetanus (MNT), a deadly disease that takes the life of one newborn every 11 minutes. With every $1.80 raised, UNICEF can vaccinate one more woman and protect her and her future newborns against this deadly disease. UNICEF’s Young Ambassadors Chicago is a group of globally minded young people ages 10-15 in the Chicago area volunteering as champions, advocates and fundraisers for UNICEF’s work. Registration opens at 8 a.m. and the race starts at 9 a.m. Register online now! WALK TO END HUNGER Greater Chicago Food Depository 773-843-7794 |chicagosfoodbank.org Go online to chicagosfoodbank.org to register you and your family for the 30th Annual Hunger Walk on June 20 at Soldier Field. According to the 2014 Hunger in America Study, one in six of our neighbors across Chicagoland turns to the Great Chicago Food Depository for help every year. Over half of the depository’s clients must choose between paying for food and paying for their medical bills. The Greater Chicago Food Depository serves these clients at over 650 food pantries, soup kitchens, shelters and programs. Help show your support for these individuals and families in need and sign up now!

PHOTO COURTESY OF GREATER CHICAGO FOOD DEPOSITORY

GI V E T I M E

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PHOTO COURTESY OF GREATER CHICAGO FOOD DEPOSITORY

GI V E SU PP ORT

PHOTO COURTESY OF AMY FOX HONNEY

institutions, including Presence St. Joseph Hospital, Sinai, Swedish Covenant Hospital and Ingalls Health System, to provide people with access to mammograms. According to a report by the American Cancer Society, only 50 percent of women 40 and older reported having a recent mammogram in 2013. Help change that!

BUY A MOM A MAMMOGRAM A Silver Lining Foundation 312-345-1322 | asilverliningfoundation.org Make a donation online at asilverliningfoundation.org to ensure that women in need have access to potentially lifesaving screenings. Responding to the needs of uninsured and underinsured women (and men), A Silver Lining Foundation has partnered with select Chicago area healthcare

HELP FUND SKIN CANCER EDUCATION Skin Cancer Foundation 212-725-5176 | skincancer.org Make a donation online at skincancer.org and help support efforts to educate the public and medical professionals about skin cancer and prompt effective treatment. The Skin Cancer Foundation was founded in 1979, and is now the only international organization dedicated to fighting the world’s most common cancer. The foundation reports that skin cancer is actually more of a lifestyle disease, which is why public awareness and education campaigns can help dramatically decrease the number of people affected. Over 9,000 people in the United States die every year from skin cancer. As the summer approaches, help educate your loved ones about the dangers of sun exposure and help lower those statistics!

MISSION: To be the strongest alternative to gangs. They arm young people with the support and skills they need to restore their lives and improve their neighborhood. Crushers Club is rooted in four ideals—respect, discipline, ownership, and love—that give members a fighting chance.

CRUSHERS CLUB ATHLETICS

This is a corrected reprint from the March/April 2015 issue of Make It Better. Our apologies to 3rd Annual Philanthropy Award Winner (Athletics) Crusher’s Club and founder Sally Hazelgrove for last month’s errors.

EXEMPLARY BECAUSE: Sally Hazelgrove moved her family to Englewood and asked neighborhood youth which activity would motivate them to try harder in school and stay away from gangs. Their answer: boxing. Hazelwood singlehandedly obtained a funding grant, and rented 5,000 square feet in a local church where students learn to box and develop leadership skills. Crushers Club has served over 200 youths, ages 7-18, and offers academic help and mentorship to find jobs outside of Englewood. Schools report improved academics and attitudes for 90 percent of the Crusher Club participants, and all of the youth report that they feel happier and safer. — Susan B. Noyes CRUSHERS CLUB: BY THE NUMBERS: 200 young

men served with 90% improved academic performance » 1 Golden Glove winner » 85% of participants from the juvenile justice system did not reoffend » Annual cost is $4000 per person, as opposed to $90,000 per person to incarcerate.

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MAKE A DIFFERENCE | better makers

BETTER MAKERS AND THEIR IMPACT 1

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ILLINOIS HOLOCAUST MUSEUM

SHOWN IN PHOTOS: (1) Holocaust survivors Adele Zaveduk of Northbrook, Estelle Glazer Laughlin of Lincolnshire, Max Epstein of Highland Park, Magda Brown of Skokie, and George Brent of Wilmette; (2) Ken Cooper of Skokie, Museum VP of Development; Renee Crown of Wilmette, Humanitarian Awards Dinner honoree; and Jessica Lindholm of Park Ridge, Museum Assistant Director of Development; (3) Lester Crown of Wilmette; (4) Dick Durbin, U.S. Senator of Illinois; Ken Cooper of Skokie, Museum V.P. of Development; and Fritzie Fritzshall of Buffalo Grove, Museum President and Holocaust survivor.

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PHOTOS BY RON GOULD STUDIOS, IMPACT PHOTO BY ROBIN SUBAR PHOTOGRAPHY

Humanitarian Awards Dinner March 12, 2015 Hyatt Regency Chicago $2.5 million raised

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PHOTOS BY RON GOULD STUDIOS, IMPACT PHOTO BY ROBIN SUBAR PHOTOGRAPHY


MAKE A DIFFERENCE | better makers

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MELISSA SONG PHOTOGRAPHY

YOUTH ORGANIZATIONS UMBRELLA (Y.O.U.)

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PHOTOS BY TASOS KATOPODIS FOR GETTY IMAGES

SHOWN IN PHOTOS: (1) Kelli Patterson, Calle Hutchen, Jenny Herb, Heather Bartell, all from Winnetka; (2) Greg and Denise Smith of Winnetka; (3) Jane Saccaro, CEO of Winnetka with Camp Kesem camper and counselor, Katie Sweeney (“Snickers”); (4) All proceeds benefit Camp Kesem and its nationwide network of free summer camps, ensuring the organization’s ability to support more of the 3+ million children who have a parent with cancer, or who have lost a parent to cancer.

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The Magic Ball March 7, 2015 Chicago’s Redmoon Theater $735,000 raised

PHOTOS BY YANCEY HUGHES

CAMP KESEM

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44th Annual Benefit Evanston Golf Club March 7, 2015 Over $350,000 raised SHOWN IN PHOTOS: (1) Omar Brown of Evanston, Nicki Pearson of Evanston, Richard Rykhus of Evaston, Roger Williams of Skokie, Pat Savage-Williams of Skokie, Peter Braithwaite of Evanston; (2) Zach Williams of Skokie, Mayor George Van Dusen of Skokie, Cook County Commissioner Larry Suffredin of Evanston; (3) Future artists in the recording Studio.

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Catered by Evanston Golf Club Their top three sponsors were Dentons, Hagerty Consulting and Northwestern University.

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MAKE A DIFFERENCE | better makers

THE UNIVERSITY OF CHICAGO CANCER RESEARCH FOUNDATION AUXILIARY BOARD

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Lucky 7 March 7, 2015 Michigan Shores Club Wilmette $165,000 raised

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MELISSA SONG PHOTOGRAPHY

PHOTOS BY T & S HUGHES PHOTOGRAPHY

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SHOWN IN PHOTOS: (1 ) UCCRFAB Gala and Auction Co-Chairs from left to right: Terri Kingdom of Wilmette, April Krydynski of Wilmette, Lisa Hoffman of Highland Park, Board President Midge Wegener of Wilmette, Margo Frost of Wilmette and Ann Mohn of Wilmette; (2) UCCRFAB Board Members, Laura Glick of Winnetka, Beth Aldrich of Wilmette and Lisa Hoffman of Highland Park; (3) All proceeds go directly to cancer research. Premiere Queen Level Sponsors: The Robert’s Family Foundation, The Leahy Foundation and North Shore Community Bank ACT IMP

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Catered by Michigan Shores Club Wilmette THE WOMEN’S BOARD OF THE LYRIC OPERA CHICAGO

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The Lyric Wine Auction The Lyric Stage February 7, 2015 $1.8 million raised

PHOTOS BY TASOS KATOPODIS FOR GETTY IMAGES

PHOTOS BY YANCEY HUGHES

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SHOWN IN PHOTOS: (1) Anne and Chris Reyes of Lake Forest; (2) Nancy S. Searle and Marilynn Thoma, both of Winnetka, admiring Imperial from Ch. Gruaud Larose; (3) Steven and Nancy Crown of Winnetka; (4) One hundred percent of the proceeds go directly to Lyric’s annual campaign, which supports the world-renowned opera company’s activitie, such as the recent performance of Tosca.

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Lead Sponsor: Northern Trust Catered by Thomas Lents of Sixteen and Calihan Catering ACT IMP

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MAKE A DIFFERENCE | local treasure

SKOKIE SCHOOLS RAISE MONEY TO HELP KIDS AROUND THE WORLD BY JENNY MUSLIN

A TEAM OF TEACHERS AND musicians are leading the way Around the same time, Shelley Nizynski, a secondfor the students at Skokie’s John Middleton Elementary grade teacher at John Middleton Elementary School, had School and McCracken Middle School. It’s practically kis- just returned from a mission trip to Ghana. After witnessmet that the key players involved connected through their ing firsthand the struggles of the children there, Nizynski love of music and philanthropy. Their shared passion and created A Better Life For Kids, a nonprofit organization partnership has helped grow awareness for two nonprofit that provides opportunities such as food, medicine, essenorganizations: Aiding tial supplies, and educaChildren Together and tion opportunities for A BETTER LIFE FOR KIDS A Better Life For Kids. children in Ghana. A Better Life for Kids is a non-profit organization founded to Five years ago, middle “We are especially provide opportunities and to invest in the futures of children school teacher Jen Ciok proud to sponsor eight in need. We strive to achieve lasting improvements in the was teaching her stuorphaned deaf children quality of life of needy children in Ghana. dents about child labor to attend a boarding ABETTERLIFEFORKIDS.ORG in other countries. The school for the deaf,” students were shocked Nizynski says. “These and outraged by this, and in turn sent letters to the U.S. children are shunned by their society because of their disCongress. To their surprise, the students heard back from ability, but now they have been given hope with a chance to Congresswoman Jan Schakowsky (D-IL), who had read learn proper sign language and how to read and write. We their letters and supported their beliefs. The students were are focused on building personal, meaningful relationships inspired to do more. Ciok and her students created an after- with all of the children so that they know they are loved.” school organization called Aiding Children Together, where Each year, much of the money raised by Aiding Chilthey could continue to raise funds for children in need. dren Together (Ciok’s organization) has been donated to

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PHOTOS COURTESY OF A BETTER LIFE FOR KIDS

It’s been said that the best way to teach children is through example.

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Darryl Boggs, Wendy Morgan, Amy Keipert, Jennifer Ciok and Shelley Nizynski

PHOTOS COURTESY OF A BETTER LIFE FOR KIDS

A Better Life For Kids (Nizynski’s organization). “When together, called “Shine A Light,” which encourages others to I found out that Shelley was doing work in Ghana to stand up to injustices and suffering in the world and be the benefit children and guarantee their right to education, voice to bring change. “The song highlights A Better Life for health, safety and equality, Aiding Children Together Kids’ work in Ghana, as well as the middle school students’ decided that we wanted to work with her to make an im- efforts to bring hope to the children we serve,” Nizynski pact on that community,” says. “Listening to ‘Shine Ciok says. “We realized A Light’ is a very personal that the money we raised and meaningful experience “Shine A Light” is available for download now at could really help to make for us, because the middle CDBABY.COM/CD/MCCRACKENMIDDLESCHOOLKID a difference in the lives school students are singDownloads will entirely benefit A Better Life For Kids. of children there. This ing about children we have has helped our students grown to know and love.” at McCracken be able to With the help of fellow see how their money is being used and how it has really musician and educator Darryl Boggs and pianist Dean Rochanged the lives of so many.” lando, Morgan and Ciok’s students recently recorded “Shine Wendy Morgan, a professional singer, songwriter and A Light” at Chicago’s renowned Mayne Stage. teacher, happened to be listening to “NPR Worldview” one The students’ and teachers’ hard work culminated on day when she heard Ciok discussing her organization on the the evening of Feb. 26, when McCracken students accomradio. Morgan felt an immediate connection to Ciok’s story panied Morgan and Boggs in the Leap for Ghana concert, and contacted her to get involved. What evolved was a song where they performed “Shine A Light” live for the first that Wendy and the McCracken students sat down to write time. They raised over $2,500 at the concert.

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CLOSING THOUGHTS

“One cannot think well, love well, sleep well, if one has not dined well.”

PHOTO COURTESY OF JEWELL EVENTS CATERING

—Virginia Woolf, A Room of One's Own

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CHECK OUT

WHERE & WHAT TO EAT: THE 2015 DIGITAL DINING GUIDE

CHICAGO AND NORTH SHORE

WHERE & WHAT TO EAT 2 0 1 5 D I G I TA L D I N I N G G U I D E

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Make It Better May 2015  

the dining issue, 2015 garden trends, mom's weekend in vegas, best bakeries in chicagoland, must-have spring accessories, help a food-centri...

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