Smart Living Weekly - May 6, 2015

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Right in Our Region

Dinner on the Dock Rocks

By Peggy Werner

A

sure sign that summer’s on the way is the start of Prairie Street Brewhouse’s Dinner on the Dock, at 200 Prairie St., in Rockford, set to kick off May 21.

The event brings together local musicians and great food and drink to the banks of the Rock River every Thursday. For several years,

it’s grown in popularity as a meeting place for those who want to get away without going far.

Highlights of this year’s Dinner on the Dock include a new sports bar and a new stage, along with new food and beverage choices, says Rachael Pennell, events manager at Prairie Street Brewhouse.

Continued on p. 20

• Get All the SAVINGS You Deserve from Local Businesses

Inside: Spring Mowing Advice • Buying Tips for Mother’s Day • Home Energy Savings: There’s an App for That Recipe: Grilled Stuffed Portabella Mushrooms • Restaurant of the Week: Rockford Brewing Co.

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In This Issue

Right in Our Region ......................... Cover & p. 20 Dinner on the Dock Your Home .................................................... ..... 11 Spring Mowing Sets Tone for Season Inspiration & Worship ........................................12 Through Eyes of Love Your Kitchen .......................................................15 Grilled Stuffed Portabella Mushrooms Your Outings ......................................................17 Rock River Philharmonic Explores Art Fusion

Your Health ............................................... .......... 25 10 Ways to Keep Your Kidneys Healthy Your Fun ..................................................... ......... 27 Restaurant of the Week ..................................... 29 Rockford Brewing Co. Dining Locally ............................................ ........ 29 Tips ............................................................. ......... 31 What to Give (and not Give) this Mom’s Day Your Money ................................................ ......... 33 Home Energy Savings: There’s an App for That

Smart L iving Weekly ™

Publisher/Editor-in-Chief Bill Hughes Executive Editor Janine Pumilia

Managing Editor/Web Editor Chris Linden Associate Editor/Special Projects Editor Karla Nagy Senior Staff Writer/Promotions Coordinator Paul Anthony Arco Graphics Director Blake Nunes Graphic Designer Samantha Ryan Contributing Writers Jim Killam, Peggy Werner General Sales Manager Brent Hughes Sales Manager Brad Hughes General Manager/Northwest Business Magazine Dave Marino Account Executive Brian Hughes Administration & Circulation Manager Lisa Hughes Website www.NWQSmartLiving.com Published by Hughes Media Corp.

222 7th St., Rockford, IL, 61104 (815) 316-2300, Fax: (815) 316-2301 lhughes@northwestquarterly.com Smart Living Weekly.

Copyright 2015 by Hughes Media Corp., 222 7th St., Rockford, IL, 61104. All rights reserved. Reproduction in whole or part of any text, photograph or illustration without written permission from the publisher is strictly prohibited.

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Helping Ourselves

L

ike many writers, I’m not great at math, so please be patient with me. I’m trying to figure out how much money our metro area will spend on Mother’s Day this year – and how much of that money will stay in our local economy longer than the 2 seconds it takes to send it out of state to Big Box HQ. The National Retail Federation says we’ll spend an average of $172 per U.S. mom this year, up from $162 last year.

Let’s be conservative and say we locals will only spend $125 per mom. (This is Rockford, not L.A. or New York City.) If only one in every 10 of us in this 4-county census area spends money on mom, that makes 35,000 shoppers. If 35,000 people spend $125 each, that’s about $4.3 million. Wow. It’s quite a local economic impact. In fact, this holiday sees more spending than any other except Christmas.

What a pity that only 13 percent of that money stays here when we shop at big box stores! Our local economic impact drops to $568,750.

On the other hand, if we did all of our Mother’s Day shopping at locally owned stores, we’d retain about 45 percent of that $4.3 million, or $1,968,750.

Let’s see. $1.9 million vs. $568,000.

Which local economic impact would Mom choose for her community?

Where we shop matters. A lot.

I based the 45 percent vs. 13 percent figures on results of one economic impact study done in Austin, Texas. Scores of other studies reveal pretty much the same story. Read them for yourself at the website of the Institute for Local Self-Reliance, ilsr.org.

Self-reliance. I like the sound of that. Our ancestors had plenty of it when they settled here 170 years ago. If more of us realized the value of supporting businesspeople who actually live, work and spend their money here, we’d be a far more self-reliant community with higher employment.

Why not give Mom a more prosperous place to live this year? Buy her card, flowers, meal and gifts from local folks who have a direct stake in our region. Happy Mother’s Day! ❚ Janine Pumilia Executive Editor

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Early Spring Mowing Sets Tone for Season

By Jim Killam

T

hat grass you thought you’d never see again is finally growing – quickly. Once you’ve resurrected your dormant mower, it’ll be time to tackle the lawn.

Tim Kinney of Lincoln Rent-All & Lawn Equipment Sales, Inc., 3110 Auburn St., Rockford, offers advice on early season mowing.

A common mistake homeowners make when mowing in the spring is cutting too low. Grass does better when it’s mature and tall, so Kinney suggests letting the grass grow a little higher than normal before cutting it for the first time – just to let it start thick and healthy. Walk the lawn first and pick up any objects that might have been left out last fall.

Then mow, but not too short. “A lot of it is personal preference, but two-and-a-half to three inches is a good range,” he says. “If you take it too short – that’s called scalping it – that’s harmful. That will allow the soil to dry out and what you have then is a lot of weed growth. So if you do let your grass mature and get to a good length, that will keep the weeds at bay almost by itself.”

Should you bag? Rake? Mulch? “For the first mowing of the year, I would suggest bagging it, just to get all the old dead stuff up off the ground,” Kinney says.

After that, it’s a matter of personal preference. “A lot of people who put time and effort into fertilizing prefer to mulch, because they want to keep all the nutrients on the grass,” says Kinney.

“People who have pets and kids like to bag, to keep the grass clippings from getting dragged into the house.”

Kinney’s final piece of advice: Don’t mow in the same pattern every time. Eventually, the wheel tracks won’t go away, and the grass even begins to grow on an angle. Change direction every other time. ❚

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I  W

Eyes of Love I

t’s easy to feel compassion for a helpless animal, a small child or someone who is sick. Our emotion of sympathy helps us to do the right thing. But it’s much more difficult to treat people we don’t like with compassion. Maybe they repel us with their bad habits or annoying personalities. It’s easier to view them as the world does than through the eyes of God. Yet God alone is the judge of people.

He forgave us, in all our sinful ugliness, through Jesus Christ on the cross. His compassion wasn’t based upon our attractiveness; it was based upon His goodness.

We’re without excuse when we refuse to extend compassion to others. We’re to love because God first loved us. Period.

Throughout the Old Testament, God commanded His people to lavish compassion on one another. When they resisted, they paid a price. Zechariah wrote, “This is what the Lord Almighty said: ‘Administer true justice; show mercy and compassion to one another. Do not oppress the widow or the fatherless, the foreigner or the poor.

Do not plot evil against each other.’

“But they refused to pay attention; stubbornly they turned their backs and covered their ears. They made their hearts as hard as flint and would not listen to the law or to the words that the Lord Almighty had sent by his Spirit through the earlier prophets. So the Lord Almighty was very angry.’” (Zechariah 7:9-11 NIV) After the ministry, death and resurrection of Jesus was completed, God’s mercy to us was irreversible. Does this mean we have license to ignore His will? To the contrary, God expects us to recognize the compassion shown to us and, in gratitude, to pay it forward. He expects us to view people through His eyes of love.

Whoever claims to live in him must live as Jesus did. I John 2:6.

To be compassionate may be the truest test of strength and surest road to inner peace. Jesus said, “Peace I leave with you; my peace I give you. I do not give to you as the world gives.” (John 14:27a) ❚ --Janine Pumilia 12

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All About the Magnificent Mushroom M

ushrooms are the sixth most valuable horticultural crop and the third most valuable fresh produce item in the vegetable section of the supermarket, after potatoes and tomatoes.

Yet many Americans have little understanding of the mushroom. Here are some facts, from the Australian Mushroom Growers Association: • Mushrooms are neither a fruit nor vegetable and therefore have unique nutritional characteristics.

• Mushrooms have a modest amount of vitamin B12.

• Mushrooms generate vitamin D when exposed to sunlight.

• Fresh mushrooms are gluten-, cholesterol-, fat- and sodium-free.

• Mushroom consumption is associated with a lower risk of breast cancer.

Mushrooms are relatively high in protein, averaging about 20 percent of their dried mass. They contribute a wide range of essential amino acids, are high in fiber, and provide several groups of vitamins, particularly thiamine, riboflavin, niacin, biotin and ascorbic acid. We receive the maximum nutritional benefits only upon cooking.

According to Produce Pete, a grocer, chef and celebrity spokesperson, portabellas (or portobellos) have open veils and flat caps that can measure up to six inches around. As they mature, the caps flatten and the surface darkens and wrinkles slightly, which gives them a richer, more intense flavor.

To maintain their high quality, store portabellas in paper bags (never in plastic) and refrigerate immediately. When ready to use, they don’t need to be washed, but if you must, don’t rinse them under water.

Use a damp paper towel or cheesecloth to wipe them off.

One cup of diced portabella – about one mushroom – has 19 calories, 2 grams of protein and 3 grams of total carbohydrates.

This recipe works well as an appetizer or a side dish. For more mushroom facts, visit powerofmushrooms.com.

For more great recipes using olive oil and fresh spices, visit theoliveoilexperience.blogspot.com. ❚

Grilled Stuffed Portabella Mushrooms Ingredients ⅔ ¼ 2 ⅛ ⅛ 1 4 2 2

cup fresh tomato, chopped cup shredded mozzarella cheese

tsp. Olive Oil Experience extra virgin olive oil

tsp. Spice Galleria oregano tsp. Spice Galleria fresh ground black pepper

garlic clove, crushed (5-6 inch) portabella mushroom caps Tb. fresh lemon juice tsp. Olive Oil Experience traditional balsamic vinegar

Directions Prepare the grill by spraying the grates with cooking spray, or line grates with foil. In a small bowl, combine tomatoes, mozzarella, ½ tsp. of the olive oil, oregano, pepper and garlic.

In a small bowl, mix ½ tsp. of the olive oil, lemon juice and balsamic. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard. Using a pastry brush, brush the mixture on both sides of the mushroom caps. Grill the caps for 5 minutes on each side or until soft.

Spoon ¼ cup of tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese is melted.

From the Kitchen of: The Olive Oil Experience & Spice Galleria.

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5 OFF $20 Purchase

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Rock River Philharmonic

Spring Performance Explores Art Fusion B y K a r l a N a g y, a s s o c i a t e e d i t o r n May 8 at 6 p.m., The Rock River Philharmonic wraps up its spring lineup with “Philharmonic:ReMIXed,” a performance art event that marks the first of its new Explorer Series. It will blend live classical music and electronic recordings with visual performance art and audience participation.

“The first event in the much-anticipated Explorer Series is a combination of audio and visual art that will leave you feeling inspired to create,” says Robert Tomaro, Rock River Philharmonic conductor and music director. “Select musicians from the Philharmonic will be performing solos, to be remixed by DJ Hakim Pinklyn. Blending live music with electronic is the perfect way to put a spin on classics that have been enjoyed for years.”

ReMIXed will be held at the Ironworks campus, 25 3rd St., Beloit, which was home to Beloit Corporation for more

than 150 years and now houses 13 businesses that encompass a million square feet on 24 acres.

The walls of buildings facing the Rock River are adorned with “Forged on the Rock,” murals depicting Beloit’s industrial history.

“Guests will be invited to River Philharmonic debuts its Explorer Series on the participate in a group art proj- Rock Ironworks Campus in Beloit, May 8 at 6 p.m. ect, led by graffiti artist Cody “We want to bring the music and its Steele,” Tomaro says. Note: Participation in the group art will involve paint, so wear message to a broader audience, and the name change conveys that,” says Tomaro. appropriate clothing.

The Explorer Series is part of a new In addition, The Rock River Philharmonic branding effort meant to expand the orches- expanded the Classical Series, in vene and tra’s reach, which in 2013 celebrated its programming, and also introduced a Pops 60-year anniversary. (Tomaro is only Series.

Cost for Philharmonic:ReMIXed is $10 the third conductor in its history.) That rebranding included a name change, from for adults and $5 for students K-12. For Beloit Janesville Symphony Orchestra to information or to purchase tickets, call (608) 313-1200 or visit rockriverphil.org. ❚ Rock River Philharmonic.

(Karla Nagy photo)

O

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R  O R

Dinner on the Dock Continued from Cover

Since its beginning in 2011, the event has grown from 80 to 700 guests, and an even bigger crowd is anticipated for the upcoming season.

“We expect more people this year, because we’ll have the space,” Pennell says. “I think people are enjoying the revitalization of the downtown and appreciate having something to do on Thursday nights. People love it all – the music, waterfront, food and beverage. It all adds up to what people love,” she says.

Kim Benson, of Benson Stone Co., who never misses a Thursday night at Dinner on the Dock, is looking forward to this summer’s Thursday nights.

“There’s nothing else like it,” she says. “It’s so fun, and you see people you know – some you haven’t seen in a long time. The beers are fun and interesting. It’s an awesome social event. Whenever I’m there, it feels like I’m on vacation. It’s such a happy and uplifting time. I’m a huge fan, and I try to get everyone I know to come down and enjoy the fun,” she says.

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It will all begin again this year on Thursday, May 21, and continue every Thursday through August – rain or shine. In the event of rain, the event will be held inside the Rockford Brewing Company atrium. Food and drink is available from 5 to 10 p.m. and live music can be heard from 6 to 9 p.m. The free event is open to people of all ages.

Dockside Bar & Grill, a sports bar which opened May 1, provides a casual setting on the river level, with an indoor and outside seating area. Dockside will be open the same hours as Rockford Brewing Company, except on Thursdays, during Dinner on the Dock. The sports bar will be open for drinks only, beginning at 3 p.m. Food will be served on the deck.

Dockside will offer the same full bar drink menu offered at the restaurant, plus additional beers not locally brewed. A Walnut Burger will replace the Black Bean Burger as a vegetarian choice on the menu, Pennell says.

The ever-changing restaurant bar list has 16 handcrafted beers on tap, including the infamous Nikolob, “the beer that made Milwaukee jealous.” The beer was first made in Rockford in the 1800s, in the same building, when it housed Peacock Brewery.

The hometown beer is described as a light crisp lager with noble Czech hop.

The sports bar will have a purpose all its own, says co-owner Chris Manuel, vice president of Rockford Brewing Co., who operates the business with building owner Dustin Koch and partner Reed Sjostrom.

“It’s a casual setting, where you can get great food, great service, fresh beer, in a friendly outside environment,” Manuel says.

R  O R “It’s where people can take a break from the business of life and sit by the water. This is something Rockford has craved for a long time, and we’re happy to be able to bring back dining by the river.”

These are the newest developments since the building was purchased by Loyd and Diane Koch in 2000 and construction began in 2012. Improvements include banquet rooms for large or small groups, office space, high-end apartments, a brewery, bar, fuel station and docks for boats and more, all with the hope of giving some life to the city’s downtown and riverfront.

“We’ve pieced it together on purpose,” Dustin Koch says.

“As we’ve added new things, we’ve seen Rockford accepting and enjoying us and this has helped us to generate ideas on how to utilize the space.”

“We’ve always wanted to lead the way for added development in downtown Rockford,” Manuel says. “We wanted to see a vibrant downtown, with a unique and fun environment, and we’re seeing it now.”

Musicians will perform from a new stage attached to the boat dock, which frees up deck space. The deck has seating for about 200 people, and tables of eight or more can be reserved on a firstcome, first-served basis by calling (815) 277-9427. Otherwise, people are encouraged to bring lawn chairs or arrive by boat and anchor in the river, or use one of the 20 slips for public use at no cost. The boat dock has spaces for 60 boats, but most are rented.

Those making reservations for Dinner on the Dock this year can plan on a $5 fee per person, in advance, to hold a table. The new fee goes toward paying for the entertainment and ensures that the limited seating is well utilized, says Nicole Blough, assistant

events manager at Prairie Street Brewhouse.

The entertainment lineup this year includes Midnight Vintage, May 21; Dirty Fishnet Stockings, May 28; The Wells Division, June 4; The Lone Canary, June 11; Swingbilly RFD, June 18; The Grandkids, June 25; Miles Nielsen and the Rusted Hearts, July 2; Starlite Radio, July 9; Harlan Jefferson, July 16; Three Good Men, July 23; Unity the Band, July 30; Piano Fondue: dueling pianos, Aug. 6; The Jimmy’s, Aug. 13; Dead Horses, Aug. 20; and Honest Collins, Aug. 27.

Menu items include a half-pound Angus beef hamburger on a brioche bun with lettuce, tomato, red onion and cheese. All sandwiches are $6-$7 and include Grilled Chicken, BBQ Pulled Pork, Usinger Bratwurst on a hoagie with beer kraut, grilled onions and peppers, Vienna Beef hot dog on a poppy seed bun with Chicagostyle condiments, and a garden salad with a choice of dressings.

Grilled chicken can be added to the salad for $3. Additional sides include chips, pasta salad, coleslaw, and fruit, each for $1.

“We see a lot of the same people week after week, and they come from all over because it’s something different to do for people of all ages. We encourage everyone to come down and enjoy the event,” Blough says. ❚

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10 Ways to Protect Your Kidneys D

iabetes, high blood pressure, cardiovascular disease and a family history of kidney failure are the key risk factors for chronic kidney disease. It’s important to learn about the basics of kidney disease and how to keep the kidneys healthier longer.

This is what you should know about kidney disease, according to The National Kidney Disease Education Program: • Early kidney disease has no signs or symptoms.

• Kidney disease usually does not go away.

• Kidney disease can be treated. The earlier you know you have it, the better.

• Blood and urine tests are used to check for kidney disease.

• Kidney disease can progress to kidney failure.

Know what you can do to keep your kidneys healthy, especially as you age. The National Kidney Disease Education Program suggests these tips for protecting your kidneys: 1.

2.

3.

4.

5.

6.

7.

Control high blood pressure.

If you have diabetes, maintain proper blood glucose levels.

Keep your cholesterol levels in the target range.

Eat fruits, vegetables, whole grains and low-fat dairy foods.

Cut back on salt in your diet.

Limit beverages containing alcohol.

If you smoke, make a plan to quit.

8. Be physically active and maintain your ideal weight.

9. Take your medicines as prescribed.

10. See your doctor for regular checkups, and ask about getting your blood and urine tested for kidney disease.

Beloit Health System has three board certified nephrologists who care for patients with kidney disease. If you would like more information, please call (815) 227-8300. ❚ Source: Beloit Health System

Get SLW Health articles every week. Visit NWQSmartLiving.com and start your e-Edition today.

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Live Butterfly Exhibit Through May 17, Tues.-Fri. 9 a.m.-5 p.m., Sat.-Sun. 10 a.m.-3 p.m. Special butterfly house filled with hundreds of live butterflies. Included with admission. Nicholas Conservatory & Gardens, 1354 N. 2nd St., Rockford, (815) 987-8858, nicholasconservatory.com.

Philharmonic: ReMIXed May 8, 6 p.m. First in the new Explorer Series combines music and visual art.

Philharmonic musicians perform solos to Comedian Jerry Seinfeld performs May 15 in Rockford. be remixed by DJ Joshua Manion, followed by audience participation (optional) in a group Birdfest 2015 art project. Wear clothing you don’t mind get- May 9-10, 8 a.m.-4 p.m. Sat., 8 a.m.-3 p.m. ting paint on. Ironworks campus, 525 3rd St., Sun. See birds up-close as you observe volunBeloit, rockriverphil.org. teers check nets, and band and release migrating birds. Keynote speakers daily, 11:30 a.m.; Ringling Bros./Barnum & Bailey Circus: Nuts & kids’ activities; art show; more. $3/$1 children.

Boltz Edition Sand Bluff Bird Observatory, 5209 Haas Road, May 8-10, Fri. 7 p.m., Sat.-Sun. 1 & 5 p.m. Meet Shirland, Ill., (815) 629-2671, sandbluff.org. performers, watch machinery get uncrated, try on costumes, learn to juggle, dance and more, Beloit Farmers Market then watch the show. BMO Harris Bank Center, May 9-Oct. 31, 8 a.m.-1 p.m. Sat. Vendors selling Rockford, thebmoharrisbankcenter.com. local produce, organics, baked goods, honey, jams & jellies, bedding plants, fish, meat, eggs Get into the Grove & cheese, fresh flowers, artisan crafts, scents May 9, 9:30 a.m.-3:30 p.m. A day of nature & skin care. State and Grand, downtown Beloit, play that will include activities in drumming, downtownbeloit.com. singing, storytelling and art, as well as all of us taking part in the great experience of just being Mother’s Day Jazz outside. Severson Dells Forest Preserve, 8502 May 10, 3 p.m. The jazz piano stylings of Dan Montague Road, Winnebago, Ill., (815) 335- Pincus, in this special performance for Mom, 2915, seversondells.org. with refreshments from Rockford Brewing Co., and the 320 Store; meet the artist. $10/$6 Steve Belliveau: Getting Excited About Science students. Emerson House, 420 N. Main St., May 9, 2-4 p.m. This fast-paced science show Rockford, (815) 964-2238, mendelssohnpac.org. incorporates large props, music, humor, audience participation. Janesville Performing Arts Halestorm Center, 408 S. Main, Janesville, janesvillepac.org. May 10, 7:30 p.m. The American hard rock band is joined by The Pretty Reckless and Starset.

Robbie Fulks Coronado Performing Arts Center (CPAC), 314 May 9, 7 p.m. This singer/songwriter with the N. Main St., Rockford, (815) 968-0595, corosoul of a country singer and the mind of a nadopac.org. vaudevillian can sing the kids’ ditty “Eggs” and Haggard’s “Sing a Sad Song” back to back and Jerry Seinfeld mean ’em both. Severson Dells, Winnebago, May 15, 7 p.m. The comic/actor/writer/proseversondells.org. ducer performs with his observational humor.

CPAC, Rockford, coronadopac.org.

Spring Plant Sale May 9-10, Sat. 9 a.m.-4 p.m., Sun. to 2 p.m. 13th Annual ArtWalk Choose from hundreds of colorful plants, May 15-16, 5-9 p.m. Fri., 10 a.m.-2 p.m. Sat. A including unique varieties from local nurseries. weekend of art and entertainment as downAfterwards, stroll the beautiful Klehm grounds town businesses transform into fine-art galto see what’s blooming. Free admission. Preview leries. Shop hundreds of works from about 50 May 8, 5-8 p.m., $5. Klehm Arboretum & Botanic artists featured at more than 25 venues, many Garden, 2715 S. Main St. Rockford, (815) 965- offering live music. Free trolley rides. Downtown 8146, klehm.org.

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Restaurant of the Week

Rockford Brewing Co.

By Peggy Werner

he Rockford Brewing Co., 200 Prairie St., Rockford, serves up delicious food, great beer, and a view of the Rock River.

The restaurant serves lunch and dinner seven days a week, with a rotating lineup of 16 craft beers on tap, all brewed onsite.

The restaurant and brewery are located inside the 85,000-square-foot Prairie Street Brewhouse, a multi-use venue that was home to the original Peacock Brewery, which operated from 1849-1899; the next owner changed the name to Rockford Brewing Co., which operated on and off until 1939. The brewery is a backdrop to the bar, which is made of reclaimed materials from the 1849 building. Restaurant decor features exposed original brick and ductwork. “It’s a mix of old and new, and people like the natural look of the original building, with the warmth of wood,” says Chris Manuel, vice president of Rockford

Brewing Co., and co-owner of the business with Reed Sjostrom and Dustin Koch.

The menu features daily specials, and appetizers such as shrimp & avocado ceviche, truffle fries, a hum- Reed Sjostrom, Chris Manuel and Dustin Koch. mus plate and Poutine, made with Yukon gold fries, screw city light braised pork belly, cheese curds Island Salmon, served with coconut rice, and herbed bacon gravy. curried cauliflower and peas and cucumber “Handhelds” are sandwiches like pulled mint yogurt. For dessert, there’s a root beer pork, screw city light corned beef, turkey float, pie in a pint, cheesecake of the day or club, and a BLT, which can be served with crème brûlée. a half-pound beef patty, cherrywood bacon, This summer, Dinner on the Dock is and/or duck bacon. There are soups and sal- each Thursday from 5-10 p.m., with a sandads, sides like house-made chips with sea wich menu and live music from 6-9 p.m. salt and build-your-own pizzas.

Rockford Brewing Co. is open Sun.Entrées include fish and chips, Medi- Wed., 11 a.m.-10 p.m.; Thurs. to midnight; terranean beer chicken, ribeye steak, black- and Fri.-Sat. to 2 a.m. For reservations, call ened bone-in pork chop, and Grilled Jail (815) 227-9427. ❚

(Blake Nunes photo)

T

(815) 877-0505. L T-F 11:30am-2pm, Sat 2:30pm; D M-Th 5-9:30pm, F-Sat 10:30pm, Sun 4:30-9:30pm. $$.

Top Picks for Local Restaurants Amici Italian Grill  Upscale-Casual/Authentic Italian. 5506 Clayton Circle, Roscoe, (815) 623-7171. LD Sun-Th 11am9pm, F-Sat 10-pm. $-$$.

Bravo Pizza  Italian/American. 376 Prairie Hill Rd., South Beloit, (815) 624-7900. LD Sun-Th 11am-10pm, F-Sat 11pm. $.

Main Street Bistro  Upscale-Casual/Fine dining. Th&Sat. 109 S. Galena, Freeport, (815) 232-2322. M-Sat 2pm-midnight. $$.

Maciano’s Pizza & Pastaria  Casual. Beer/wine. 6746 Broadcast Pkwy., Loves Park, (815) 963-7869. LD Sun-Th 11am-10pm, F-Sat 11pm. $$.

Merrill & Houston’s Steak Joint  Fine Dining. Ironworks Hotel, 500 Pleasant St., Beloit, Wis. (608) 313-0700. D Sun.Th 4:30-9pm, Fri-Sat. 10pm. $$.

Café Fromage  Casual/American. Regional foods. 431 E. Grand Ave., Beloit, (608) 312-2070. BrLD M-F 7am-6pm, SatNapoli Pizzeria III & Top Dollar Slots  Takeout/delivery.

Sun 8am-5pm. $.

6560 N. Alpine, Loves Park, (815) 877-9888. LD daily 11am.

Cannova’s Italian Cuisine  Casual. 1101 W. Empire St., Freeport, (815) 233-0032. D T-Th, Sun 5-9pm; F-Sat 10pm. Pearl Bistro  Casual. Brick oven pizza, burgers, sandwiches, appetizers, steak, seafood, signature cocktails. 6876 Spring $-$$.

Creek, Rockford, (815) 654-3400. LD daily. $-$$.

Ciao Bella Ristorante  Upscale-Casual/Italian-American.

Extensive wine list; daily specials. 6500 E. Riverside, Loves Prairie Street Brewhouse  Upscale-Casual/American. 200 Prairie St., Rockford, (815) 277-9427. LD Sun-W 11am-10pm, Park, (815) 654-9900. LD M-F 11am-9pm, Sat 5-9pm. $$.

Th to midnight, F-Sat to 2am. $-$$.

Costa’s Ristorante  Upscale-Casual. 133 Blackhawk Dr., BySisters Thai Café  Casual/Thai-Laotian. Authentic cuisine. ron, Ill., (815) 234-4707. Open daily 4pm. $-$$.

In Clock Tower Resort, 7801 E. State St., Rockford, (815) 229Dos Reales  Casual/Mexican. Authentic Mexican fare, 4545. L M-Sat 11am-2:30pm; D Sun-Th 5-9pm, Sat 10pm. $. lunch menu. 5855 E. State St., Rockford, (815) 227-4979. LD Tavern on Clark  Casual/American. 755 Clark Ave., RockSun-Th 11am-10pm, F-Sat to 10:30pm. $-$$. ford, (815) 708-7088. LD daily 10am. $-$$.

Giordano’s Famous Stuffed Pizza  Casual/Italian. Pick-up/ delivery. 333 Executive Pkwy., Rockford, Ill. (815) 398-5700. This Is It Eatery  Casual/American. 16 N. Chicago Ave., Freeport, (815) 616-5449. LD T-Th 11am-8pm, F-Sat 10pm. $.

LD Sun-Th 9am-11p.m; F-Sat to midnight. $.

JMK Nippon Japanese Restaurant & Sushi Bar  Upscale- Vito’s Ristorante  Casual/Authentic Italian. 1620 N. Bell Casual. Food cooked tableside. 2551 N. Perryville, Rockford, School Rd., Rockford, (815) 312-5080. LD T-Sat 11am. $$. ❚

In the Spotlight

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Cannova’s

annova’s has been serving up authentic Italian dishes and pizza since Anthony and Philippina Cannova started the restaurant 1921.

Today, their granddaughter, Linda, and her husband, Patrick Beckman, carry on the tradition, at 1101 W. Empire St. They use many original recipes for pizza, spaghetti sauce, Italian beef, fresh bread and pizza dough.

House specials include a Sicilian filet, marinated in olive oil and red wine; Italian-style baked cod; and seafood Alfredo. Linda’s made-from-scratch desserts include tiramisu, cheesecake and chocolate spoon cake.

Then there are the award-winning pizzas: the Classic; the New York; the double-crusted Gloria Read, named for a longtime customer; and the Sicilian.

Cannova’s is open Sun.-Tues. 5-10 p.m. and Fri.-Sat. until 11 p.m. ❚

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A /C $89

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May 6

T  I

Gift-Giving Tips for Mom’s Day D

on’t just give Mom a pair of socks and some flowers for Mother’s Day. You can do better than that. Here’s a “give this, not that” list of Mother’s Day ideas: Do Give: Your time. Last year, 44 percent of mothers surveyed by online deal site PriceGrabber said they wanted quality time with their family for Mother’s Day. Whatever you choose to do together, you’ll be giving her the gift she wants most.

Don’t Give: Stuff. There’s a difference between a thoughtful gift that has meaning to the recipient, and something clearly bought out of desperation. Moms know the difference. Put some thought into the gift a week or two before the big day.

Do Give: A great meal out. Dining out was on the list of most-wanted gifts for mothers in every geographic area surveyed by Ebates. What could make Mom happier than a great meal with her family?

Don’t Give: Practical kitchen items. No matter how much Mom says she wants a new set of pots and pans or can opener, don’t give them as Mother’s Day gifts. Get her something fun that she really wants, like a piece of unique jewelry, her favorite bath products, or an attractive scarf.

Do Give: Gift cards. A gift card to her favorite store was another popular selection of moms surveyed by Ebates. But don’t think giving her a gift card is all you have to do. Research to find just the right card for her, and then offer to accompany her on a shopping excursion to her favorite locally owned store. That way, you’ll be giving her two things she wants most – a gift card and time spent with you.

Don’t Give: Technology. Do you really want to give Mom a smartphone that will be obsolete by next Mother’s Day? Or a tablet so complicated she’ll never figure out how to use it on her own? Instead, keep gift items simple, personal and nostalgic. ❚

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Home Lighting Apps Save Energy, Money

F

rom the kitchen, basement or couch, you can now turn lights on or off remotely, create “zones” of activity, and control every light in your home without ever flipping a switch. These benefits, along with saving energy and money, are why consumers are rapidly adopting automated lighting and wireless or cloud-based home management systems.

While these systems aren’t new, the ability to combine them with apps and the most energy-efficient lighting technology is. In fact, it’s allowing homeowners to use them in ways they never thought possible.

One example is readily matching your family’s lifestyle with energy-saving lighting controls. Enhance home security with your smartphone or tablet by remotely controlly lights in your house while you’re away. Lighting controls with motion sensors will dim or turn off lights automatically when a room is unoccupied.

Pair these systems with Energy Star-certified LED bulb technology for faster savings. LEDs use 75-80 percent less energy than incandescent bulbs, which saves about $6 per bulb or about $14 a fixture annually, according to the Environmental Protection Agency. Adding lighting controls will save even more.

Some LED bulb solutions may look like familiar light bulbs,

and some may not. To help you select the right one for each area of your home, the New York State Energy Research & Development Authority offers all the resources you need. On its website, you’ll find instructions on how to read the Lighting Facts label on LED packaging, charts on warm and cool lighting, bulb shapes and a handy calculator to help you see how much you can save while setting up your specific bulb functions.

Once you get your LEDs and your automated lighting set up, you’ll have plenty of time to reap the advantages, especially considering that Energy Star-certified LEDs can last up to 49,000 hours longer than the usual 1,000 hours you get from a standard incandescent bulb.

For more ways to save and be more energy efficient with Energy Star-certified LED bulbs, visit nyserda.ny.gov/led-savings. ❚ Source: NewsUSA

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