KC_Mag_September-2018

Food & Spirits EDITION

SEPTEMBER 2018

Meet the people behind your favorite food!

The hottest St. Charles' own CULINARY cold beer POWER COUPLE

in the Tri-Cities PAGE 27

PAGE 18

Local mayor Kevin Burns turns from

TWINKIES TO TOFU PAGE 45

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Editor's

NOTE Food satisfies us. It comforts us. Done right, it even brings us joy.

But we don’t always stop to consider how it all got to our tables, filling our plates, our glasses, and our bellies.

In this food and wine edition of Kane County Magazine, we take a look beyond the entree itself, to some of the people responsible for the great food we eat. We talk to them about their jobs, their products, and their own inspirations for doing the work they do, each and every day, to bring us great meals.

We introduce you to a bevy of local restaurants, food purveyors, brewers and markets across the Tri-City area. They are at the ready to help you eat on the run, dine with friends, share a family meal without the fuss, and even put some green back in your diet.

We stop in at Windy Acres Farm, where the entire Srail family gets their hands dirty bringing the area the best produce they can, from their own farm, and across the Midwest.

We relax and share a glass of wine with Ellen Schlaman, long-time “wine lady” at Geneva’s Galena Cellars, about how a long-distance friendship bridged the gap and jumpstarted a career she loves.

We chat up St. Charles power couple David and Juliette Reyes, chefs and owners at two of the city’s hottest restaurants – Grandstander and The Finery, about where they got started and what keeps them interested.

You can’t always eat out, (can you?) so when you feel like cooking, you look for experts to set you in the right direction.

We met with butcher Joe Linder, who had all the best information on personalizing your menu choices, and shared his story of family and food at Blue Goose Market.

If you’re firing up the grill, you may need some ice cold beer to go with whatever is hitting the flames. And the hottest cold beer around right now is coming from Dave and Heidi Files' nano-brewery in Batavia. Energy City Brewing has taken the town by storm, so we stopped in at a recent release to find out what sparked a chemist to concoct such tasty brews.

We’ve got cookbook reviews, insights from local chefs, and a frank and forward interview with Geneva Mayor Kevin Burns, who takes us on his personal journey from carnivore to vegan, telling how it helped change his life, and even sharing some favorite recipes.

Additionally, you’ll get the scoop behind the success of one of the area’s best fall events, Geneva’s Festival of the Vine, and information about a bushel of others, from seasonal parties to food centered fests, annual soirees and more. Fill up on the September edition of Kane County Magazine!

Thanks for reading,

Sherri Dauskurdas, Editor

on the

COVER

Sparked by creativity and chemistry, David and Heidi Files build a loyal following at Energy City Brewing in Batavia.

Photo by RON MCKINNEY

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SEPTEMBER

2018

PUBLISHER Daily Chronicle & Suburban Weekly Group Laura Shaw 630-709-4497 lshaw@shawmedia.com EDITOR Sherri Dauskurdas 630-427-6263 sdauskurdas@shawmedia.com DESIGNER Carol Manderfield 630-427-6253 cmanderfield@shawmedia.com LOCAL SALES MANAGER Daily Chronicle & Niche Publishing Jaclyn Cornell 630-845-5234 jcornell@shawmedia.com CORRESPONDENTS Vicki Petersen, Jonathan Bilyk, Susan O'Neil, Suzanne Flynn, Aimee Barrows, Chris Walker, Erin Sauder, Peter Stadalsky, Brenda Schory, Tom Witom PHOTOGRAPHERS Ron McKinney, Sandy Bressner, Jeff Krage This magazine is available by subscription for $24 a year. If you would like each month’s edition mailed to your home, send your request with payment information to Shaw Media, 7717 S. Route 31, Crystal Lake, IL 60014 or via email at subscriptions@shawmedia.com.

Published by Shaw Media 333 N. Randall Road, Suite 2 St. Charles, IL 60174

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INSIDE

What's

OUT AND ABOUT 8 TOASTING THE VINE How a Chicago event inspired Festival of the Vine’s food scene.

10 UP AND COMING EVENTS Check out great events upcoming around the area, from food fests and music to storytelling and high style.

FOCUS ON FAMILY

12 DINNER WITH EASE Local markets take on the role of personal chef helping busy families get meals on the table.

14 LIFE SKILLS IN THE CENTURY OF TECH Suburban Superdad Jonathan Bilyk takes on the ‘simple’ tasks his generation left behind.

DINING AND ENTERTAINING

18 CULINARY POWER COUPLE Chefs David and Juliette Reyes set up shop in St. Charles, again and again.

20 WINE WITH FRIENDS How a long-time friendship helped kindle a career for the local face of Galena Wine Cellars.

22 FIELD OF DREAMS Geneva farmer builds a family legacy at Windy Acres.

24 ON THE CUTTING EDGE Butcher Joe Linder helps busy families bring home the bacon (... and the steak, and the chicken).

27 ONE PART CHEMISTRY, ONE PART PASSION Batavia residents bring brewery to town.

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30 WRAPPING UP SUCCESS Freddy Martinez takes family business know-how to the streets.

32 RAISE A GLASS Stockholm’s Brew Pub brings quality menu, welcoming atmosphere to Geneva .

33 TOP NOTCH TASTE Quality ingredients, fresh food are the hallmark of Deane’s Market & Deli.

34 ELEGANCE IN ACTION Award-winning Wildwood offers up the finest in fine dining.

36 IMMERSIVE EXPERIENCE Eden on the River offers food, music and ambience that feel like a journey to the Middle East.

38 TAYLOR STREET PIZZA Local pie makers serving up tasty success since 1994.

39 FOXFIRE RESTAURANT Fifteen years of creative, fresh menu options to feed the soul.

40 BURGERS AND BEERS Main Street Pub offers quality food, local craft brews.

TRAVEL

43 TRAVEL AND FAMILY Some of the most important journeys are the ones that take you home.

HEALTH AND WELLNESS

45 FROM TWINKIES TO TOFU Geneva Mayor Kevin Burns goes from health food voyeur to vegan warrior.

48 TAKING LIFE, ONE STEP AT A TIME Physical therapy helps young stroke patient.

HOME AND LIFESTYLE

50 WATER, WATER EVERYWHERE… and not a drop to drink. Despite the rain, some plants and trees aren’t thriving. Wasco Nursery’s Megan Provencher tells you how to help.

52 DEER IN THE SPOTLIGHT It’s not an Animal Planet documentary, it's happening right here, at Hickory Knolls Discovery Center.

54 PLANTING SEEDS OF SUCCESS West Chicago garden center growing much more than flowers.

56 TOM’S COOKBOOK LIBRARY Longtime local food writer Tom Witom shares some recommendations for cookbooks and some sample recipes.

BUSINESS AND CIVIC

58 THAT’S LIFE Financial Planner Tom McCartney offer sage advice on life insurance and long-term planning.

630-584-2255 REMODELWITHMCDOWELL.COM McDowellinc@sbcglobal.net

vine

TOASTING THE

Chicago event inspired Festival of the Vine’s food scene

By VICKI MARTINKA PETERSEN

I

n a time before people purchased special refrigerators designed to house their bottles of pinot grigio and merlot, a unique fall festival celebrating the vines that bear winemaking grapes was born in Geneva.

Since 1979, the Geneva Chamber of Commerce’s Festival of the Vine has welcomed visitors from surrounding suburbs and states to dabble in new to them wines and culinary inspirations with the sounds of live music setting the backdrop throughout an early fall weekend.

After a rainy and cold debut in October 1979, Festival of the Vine was shifted to a warmer September date. It also adapted using the then new Taste of Chicago festival as a model.

“Restaurants got added to the festival, all in the ACE Hardware parking lot with a card table for sales and banquet tables for the food,” Laura Rush, the chamber’s communications manager, says. “The first year, there were only five or six restaurants. As the years went on, more restaurants joined in.”

The tradition continues with this year’s Festival of the Vine to be held Friday, Sept. 7, through Sunday, Sept. 9, in downtown Geneva.

8

OUT & ABOUT SEPTEMBER 2018

While many restaurants are long-time festival favorites, Rush says the festival welcomes new eateries each year as well. This year’s food lineup features lobster mac & cheese from Inglenook Pantry, short rib burger with cheese fondue from Craft Urban and gooey turtle on a stick from Kilwins of Geneva.

Festival of the Vine also added events and entertainment to the lineup offering something for the whole family.

“One year we had hay bales and a whole kids area in the Kane County parking lot with giant gourd

displays,” Rush says. “In the past few years, we added entertainment on Courthouse Lawn and face painting for the kids.”

A full musical lineup is on tap at this year’s event with performances slated all three days of the fest on the main stage and Courthouse Lawn.

But the heart of the festival remains with the “vine.” The chamber partners with SavWay Fine Wines & Spirits to select the wine offerings.

“They pick excellent wines. Visitors seems to be happy with the choices, judging by the lines each day to purchase selections,” Rush says.

Rush credits long-time Geneva employee, Chuck Lencioni, for helping start and develop improvements to Festival of the Vine right

up until his passing in 2010. In honor of his contributions, the chamber established the Chuck Lencioni Presentation Award, bestowed upon a restaurant whose display during Festival of the Vine goes above and beyond.

One thing that’s stayed the same through the years is the home base for Festival of the Vine: the heart of downtown Geneva.

the festival. We really appreciate the assistance of everyone involved.”

“We have looked at places outside of downtown, but still in Geneva, to hold it, but we wanted to keep Festival of the Vine where it is and encourage people to come and shop, eat and enjoy Geneva,” Rush says. “Even though it gets very busy and crowded in its current spot, there isn’t a better spot for the festival.”

It’s this level of professionalism and customer service throughout the event that Rush credits with helping Festival of the Vine remain a landmark event in Geneva.

Another long-time staple of the annual event is the support the community, which comes together to put together a top-notch festival each fall. Local businesses often feature wine related events in their shops. The City of Geneva, along with its police and fire departments, has been a supportive partner of the festival.

“We could not do it without any of them, as well as the support of area businesses where we hold the festival,” Rush says. “Our volunteers and paid staff are great assets too. Over 100 extra people are needed over the three days of

“I have worked the ID table, and while there are many locals who stop by, I’ve seen many who come from out of state to this event.

They plan their trips around Festival of the Vine. It is the beginning of autumn for many,” Rush notes.

Visit www. genevachamber.com/ festival_of_vine for more details on this year’s event.

OUT & ABOUT SEPTEMBER 2018

9

Check out these great events upcoming around the area!

TASTE OF BATAVIA BLOCK PARTY

THURSDAY, SEPTEMBER 6 Frank Catalano – 6 p.m. The Filling Station Pub & Grill Neal Alger Jazz Trio – 7 p.m.

Eden on the River

September 2 River Street, Batavia

Celebrate Labor Day weekend at the Downtown Batavia Block Party & Taste of Batavia. . This year the block party will blast you into the past with something for everyone, complete with live music, Cruise Night, Pie Bake Off, enormous kid’s area and plenty of dancing. River City Church will host a bounce house, face painting, balloons, and a raffle. There will be lawn games and bags, Pie Bake Off, hula hooping and more on River Street. Walk across the pedestrian bridge, or take a stroll across north Wilson St. and view the Classic Car Show that will line the street connecting N. River to the Riverwalk.

For more information visit downtownbatavia.com ....................................................

FOX VALLEY FOLK MUSIC & STORYTELLING FESTIVAL September 2 & 3 Island Park, Geneva

Since 1977, The Fox Valley Folk Festival has been a favorite way to celebrate the wrapping up of the summer festival season. Eight stages run from 11 a.m. to 6 p.m. both days, offering concerts, workshops, dances, hands-on teaching, folk music, folk dance and storytelling. On Sunday, from 6 to 7:30 p.m. enjoy the OldTime Community Barn Dance.

Or, from 7:30 to 10 PM take in "Ghost Stories" in the main music stage tent.

Admission is $20 per day for adults - $15 teens & elders with those 12 and under free! ($5 discount for both days -family rate of $45 per day for parents & their children) Free parking is available at the Kane Co. Government Ctr, 719 S. Batavia Ave

10

OUT & ABOUT SEPTEMBER 2018

.NAPERVILLE LAST FLING Friday, August 31 – Monday, September 3 The Last Fling is the largest annual fundraiser hosted by the Naperville Jaycees. It is a premier event in Naperville that lasts all four days of Labor Day Weekend. Enjoy carnival rides, games, community and concert performances. Don’t miss the Gerald Kia Labor Day Parade on Monday, September 3. Preceded by the annual Rooster 5K & Fling Mile, the parade will 2018 parade will launch from Naperville North High School, head south on Mill Street, and wind through downtown Naperville, ending at Naperville Central High School.

For a list of events and directions to Last Fling (which takes place along Jackson Avenue), visit www. lastfling.org. ....................................................

FRIDAY, SEPTEMBER 7 Fantasy Master’s Smooth Jazz Group – 6:30 p.m. The Wine Exchange Dean Simms and the Hot Notes – 8:30 p.m. Club Arcada SATURDAY, SEPTEMBER 8 Frank Catalano – 4:30 p.m. 1st Street Plaza Jack Macklin Trio – 7 p.m.

McNally’s Traditional Irish Pub SUNDAY, SEPTEMBER 9 Kingdom of Groove – 10:30 a.m.

Baker Memorial Church An Evening of Random Acts – 4:30 p.m. Mount St. Mary’s Park For the complete lineup of acts all weekend long, visit www. downtownstcharles.org .....................................................

This four-day event coordinates and promotes live jazz music in different downtown establishments. An array of downtown St. Charles venues will take part in each year’s event featuring numerous jazz groups, including Grammy award winning Saxophonist Frank Catalano, who performs every day at a different spot in town.

Patrons can enjoy jazz music from lunch through the evening, with the opportunity to visit multiple venues each day, including the 1st Street Plaza on both Saturday and Sunday afternoons. Highlights include:

Tickets can only be purchased online and include a commemorative tasting glass.

A free shuttle to and from the Geneva train station will be provided. For information, tickets and a list of participating brewers, visit PenroseBrewing.com. ....................................................

HARVEST HUSTLE ALL TERRAIN 5K

Saturday, September 22 Peck Farm Park 4038 Kaneville Road, Geneva 5:30 pm Race Time

ST. CHARLES JAZZ WEEKEND September 6-9

Saturday, the fun starts at 1 p.m. with a VIP hour from 1-2 p.m. and tickets will cost $80 each and include 20 sample pours. General admission is from 2-6 p.m. and tickets are $60 each, including 15 pours. Additional pours will be available for purchase. A limited number of Designated Driver tickets will be available for $10 each. Bruges Brothers and BopBar food trucks will be onsite with food available for purchase.

FreshGround will be at the event to help keep folks caffeinated, and 164 Brewing will offer their locally made craft soda for those seeking a palate cleanser and for DD ticketholders.

PENROSE CELEBRATION OF FUNK FESTIVAL Friday and Saturday, September 29-30 Penrose Brewing, Geneva

The weekend kicks off Friday night, September 29 with a fourcourse VIP dinner, pairing wild and funky beers with a specially prepared dinner from Nobel House. A very limited number of seats are available for this dinner for $145 each, including VIP access to Saturday's festival along with access to full allocation of wild bottles that will be on sale and a special edition Celebration of Funk glass.

Run through the prairie of Peck Farm Park at the Harvest Hustle Twilight All-Terrain 5K! This chip-timed race begins at 5:30 p.m. (on-site registration and check-in starts at 4:30 p.m.).

Enjoy an awards ceremony and post-race celebration until 7:30 p.m. The Harvest Hustle proceeds support the Geneva Park District Scholarship Fund, which provides recreational opportunities to community members in need.

Early Registration (before 9/10): $34. Early Registrants will receive a dry fit shirt, participant bag, and finisher’s medal. Late Registration (after 9/10): $39. Participants will receive shirts two weeks after race.

Race-Only Option: $20. Does not include shirt or participant bag.

Festival OF THE Vine SEPT. 7-9

Register Online through genevparks.org or through ChronoTrack at https://register. chronotrack.com/r/41456. ...................................................

FALL STYLE WEEKEND September 28-30 Downtown Naperville

Back by popular demand, ladies of all ages will be heading to Downtown Naperville for a full weekend of fashion, food and fun – celebrating style and the colors of the season for Fall, 2018. Events and great fall sales take place all weekend enabling gals and their pals to join in at any point.

Saturday features a morning Fall Fashion show at Empire featuring breakfast, libations and downtown fall fashions.Seating is limited, for reservations email raffi@empireburgerbar. com – and include your number of attendees and your phone number. Reservation will be confirmed via email. Breakfast price is $22 per person (which includes meal, coffee/tea and tax and tip; credit card will be required to hold reservation.

Sunday from 12 – 5 p.m., attend theFall Wine Walk benefitting Arranmore Arts! Tickets are required by age-appropriate attendees. Come sip and shop on a beautiful fall day. For more information about the weekend events, visit www. dowtownnaperville.com ...................................................

33RD ANNUAL SCARECROW FEST Oct. 5-7, 2018 Fri.-Sat. 10 a.m. -9 p.m.

Sun. 10 a.m.-5 p.m.

With 100,000+ attendees, this nationally recognized, awardwinning festival is ALL about the Scarecrows.

Make your own scarecrow and then hit the town to vote for your favorite. Over 100 hand-made and mechanical

scarecrows will be on display.

It’s pure family fun. Shop the arts & crafts show. Dance to live music. Spin on thrilling carnival rides. Best of all, admission is free. Deadline to enter your own creation is Sept. 28. For more information visit www. scarecrowfest.com or email info@scarecrowfest.com ...................................................

Good and plenty!

Geneva’s Festival of the Vine provides plenty of good wine, good food and good fun for the whole family! Taste wines from around the world. Sample mouth-watering specialties from Geneva’s acclaimed eateries at our Flavor Fare.

Find unique gifts at our incredible Fine Arts and Crafts show. For events schedule and details, go to genevachamber.com. We hope to see you there!

A picture postcard .

™

630-232-6060 • genevachamber.com

BATAVIA OKTOBERFEST October 5-7 North River Street

Batavia MainStreet brings Oktoberfest to the Fox Valley region, featuring feature authentic German food, music, entertainment and of course, beer!

Official Sam Adams stein hoisting contests on Friday night and Saturday night.

New this year is Oktoberfest Family Day. Sunday will be full of fun for the entire family including games, kid focused entertainment on stage, and event a Xfinity Sports Zone viewing area for football fans. All Batavia Oktoberfest happenings will be hosted on North River Street between Wilson Street and Spring Street. For more information, visit downtownbatavia.com/ oktoberfest

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OUT & ABOUT SEPTEMBER 2018

11

Dinner with ease

LOCAL MARKETS TAKE ON ROLE OF PERSONAL CHEF HELPING BUSY FAMILIES GET MEALS ON THE TABLE

By VICKI MARTINKA PETERSEN and SUSAN O’NEILL

Y

 Deane’s Market and Deli 500 S. 3rd St. #141, Geneva www.Deanesmarket.com

 Mariano’s 3025 E New York St, Aurora www.marianos.com

Despite the best of intentions to cook dinner for your family during the week, sometimes life gets in the way. On those nights when you get out of work late or you’re stuck in traffic, you could reach for your cell phone to order a family size pizza for dinner. Or you could make a slight detour on the way home to your local market and pick up a readymade meal.

People looking for a home-cooked meal to share around the kitchen table but who don’t want to have to cook it will find what they need at Deane’s Market & Deli on 3rd Street in Geneva.

An eat-in deli and market, owner Chris Deane said he and his wife had always planned to offer made-from-scratch meal elements to take home. Beginning with the homemade soups served for lunch packaged in pints or quarts was a natural.

Stroll through this Italian market where options abound for a ready-made meal. The deli serves up comfort food entrees, including rotisserie chicken, meatloaf and ribs. Stop by the hot bar to pick up a side of mashed potatoes or mac & cheese to go with your entrees. Or peruse the extensive salad bar, which features seafood salad, vegetable blends, pasta salad and potato salad.

ou frequently pin exciting new ways to dress up a chicken breast. You diligently plot out your dinners for the week, adding any ingredients you need to your grocery list app.

From salad bars to monthly meal prep sessions, these markets serve up plenty of options for fresh dinners on the go.

“It was very popular from the get-go,” he said.

Preparing the diner’s signature chicken pot pie is a three-day process, beginning with a chicken roasted on-site, using the chicken bones to make the stock for gravy, finally topping the pie with a chive biscuit dough.

“We can’t make them fast enough,” Deane said.

Customers can be assured that no additives, preservatives or anything that they would not want to put into their meals at home. Deane said the meals are as good or better than you can make at home if you had the time.

Other options include shepherd’s pie, vegetable lasagna, smoked chicken enchiladas, baked mostaccioli and more. Pasta is offered to pair with the spaghetti as well as takeand-bake baquettes, and if the customer calls ahead, a salad will complete the meal.

Pick up a packaged meal to bring home, or during sports season, on the way to a baseball or soccer game.

12

FAMILY IN FOCUS SEPTEMBER 2018

Don’t have time to grill? Mariano’s will cook dinner for you. Pick up some burgers, brats or salmon from the meat counter. Then head over to the grill station where staff will grill your meat or seafood purchases free of charge.

If you’ve got a taste for barbecue, Todds BBQ food stall has you covered. The smoked meats selections, which include brisket, ribs and smoked chicken, are served “au natural” without the sauce Or you can top off your dinner with Texas Spicy, Kansas City Sweet and Carolina Tangy sauces.  Factor 75 1853 Suncast Lane, Batavia www.Factor75.com If you’re looking for convenience without sacrificing healthy choices, Factor 75 may be the perfect fit.

Factor 75 was created to combine healthy food with convenience. The name Factor 75 is based on the concept that “75 percent of how you look, feel and perform is based on what you eat,” said President and CEO Mike Apostal.

 Simply Go Gourmet www.SimplyGoGourmet.com ChefPamelaAnne@gmail.com For people looking for that personal touch to their takeaway food, try an actual personal chef! Chef Pamela Anne (Warrington), owner of personal chef services Simply Go Gourmet, has been cooking healthy and nutritious home-cooked meals for more than 20 years.

Headquartered in Batavia, Apostal said Factor 75 delivers a little less than 40,000 fresh, healthy, prepared meals weekly – and not just locally - but to customers around the country, with free shipping to the Midwest.

Based on consulting with the registered dieticians on staff, Apostal said meals include only ingredients proven to optimize the mind and body, with features such as grassfed, antibiotic and hormone-free, soy and preservative-free, non-GMO (geneticallymodified organisms), gluten-free and organically grown.

Meals utilize a significant amount of lean protein, a healthy dose of low-glycemic carbohydrates and a substantial amount of healthy fat. There is still a selection of meals that accommodate to Paleo, Keto and dairyfree diets.

Weekly subscriptions are available, with 18-20 meals different choices each week in four-week intervals, and selections are constantly added or modified, based on customer feedback. Every subscriber receives a complementary nutrition consultation to start, with nutritionists available on-line for specific follow-up questions.

Nutrition coaching packages are also available to assist customers with recipe selections based on individual lifestyle and dietary needs.

Professional chefs prepare each meal to ensure that taste is never sacrificed.

“Food is meant to be enjoyed and looked forward to,” Apostal said.

Meal plans of from four meals to 18 meals per week are available. Pause, cancel, or change your meal plan at any time.

 Standard Market 1508 Aurora Ave., Naperville standardmarket.com For dinner on the go with a gourmet touch, try one of the What’s for Dinner Tonight@ meals at Standard Market. Made in-house, these dinners feature a different meal each night of the week that can be easily reheated in the microwave or conventional oven.

Dinners include a protein, side and vegetable offering that rotates every season. Current selections include grilled salmon with Moroccan couscous and asparagus; lemon crusted cod with butternut squash risotto and Caesar salad; and cashew chicken with jasmine rice, baby bok choy and kale salad with soy ginger dressing. Each bag serves enough for a least two or pick up a few bags to feed the whole family.

If you have some time to cook, Standard Market’s Let’s Make a Meal@ offers recipes tested by the in-house chefs that you can make at home. Each recipe includes everything you’ll need to cook a dinner for two. Don’t worry about prep work – the meals come with all ingredients measured out.

For a lighter bite, Standard Market serves up homemade soups and salads, such as roasted red pepper and cauliflower soup, chicken tortilla soup and southwest quinoa salad. The store also makes marketmade pizzas, including buffalo chicken and margherita French bread pizza that you can heat up at home.

Based in St. Charles, Chef Pamela Anne offers in-home cooking lessons, the creation of a gourmet in-home dining plan including all the grocery shopping, cooking and cleaning, as well as small party catering throughout the western and northwestern suburbs of Chicago.

Whether too busy to cook, don’t know how to cook, looking to make healthy lifestyle changes or implementing a practitioner’s diet plan, clients can take advantage of Chef ’s culinary skills and training from several health-conscious professionals to enjoy delicious and nutritious meals at home with all the work done for them.

Chef Pamela Anne received a formal culinary education at the Cooking & Hospitality Institute of Chicago. With personal chef certification and additional training from nutrition experts such as Dr. Andrew Weil and others, she is able to work with specialized diets such as gluten-free, dairy-free, autoimmune, anti-inflammatory, Paleo, Vegan, Diabetic and Weight Management.

Using food as medicine, her specialty is in complementing the treatment of medical professionals and nutritionists by providing meals personalized for clients with chronic illnesses such as hypertension, for GERD, and nutrient-dense, vegetable-forward diets for patients undergoing cancer treatment.

Arrangements with clients are customized, with weekly, bi-weekly, monthly cook dates, after surgery or a baby, for a special occasion or as a gift to a friend or family member.

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Kuipers Family Farm 1N318 WATSON RD. | MAPLE PARK | 815-827-5200 Beginning mid-August visit the farm for apple picking (Sat, Sun & holidays only) and the aroma of fresh apple cider doughnuts, home-baked pies, fudge, fresh apple cider made onsite and hand-spun caramel apples from The Orchard Shop & Bakery. Taste our six hard ciders at The Bin Tasting Bar! Take a scenic ride around the farm on The Farmview Railroad! Mid-September the pumpkin farm activities begin including Pig Races on the weekends, slide mountain, rat rollers, barnyard ballgames, 5 acre corn maze, jumping pillow, petting zoo, haunted forest, hayrides and much more! Visit www.YouPickFun.com for more info.

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FAMILY IN FOCUS SEPTEMBER 2018

LEARNING CONNECTIONS

offers quality care at all le levels of learning

Learning Connections Preschool in St. Charles has been providing Kane County children with the highestquality care and early education for more than 20 years. Owner Laurey Goldsworthy and her staff engage children through play while embracing each child’s unique learning style and physical ability.

“Children enhance their physical, social, emotional, language, creativity, cultural awareness, moral values and cognitive development while at play and by doing,” Goldworthy explains. “Learning Connections Preschool provides a safe, warm, quality environment where children can learn through play, while utilizing the STEAM (science, technology, engineering, art, math) methods of teaching.”

Learning Connections, which is a locally-owned family business, provides both full-time and part-time care for children ages 15 months through 12 years.

Goldsworthy hopes to add infant care in the next few years, and also offer classrooms for special needs students. All of the teachers at Learning Connections have degrees in early childhood education, social work, special education or elementary education, and Goldsworthy has more than 30 years of teaching experience, previous serving as a teacher, assistant director, director and now business owner.

“I consider myself to be well-educated in my field,” Goldsworthy explains. “I don’t know that anyone is truly an ‘expert’ as there is always new information to learn.”

Goldsworthy purchased Learning Connections Goldswo

Preschool, which had formerly been known as Kids Connection Preschool for 15 years, because she wanted to continue the excellent care the previous school provided the community. She says that Kids Connection was well-known in the community for its excellent early-childhood education.

“We carry on the phenomenal philosophy they established and pride ourselves on our continued dedication to the highest standards of care and education,” Goldsworthy explains. “We are wellknown in the community for welcoming all children, embracing their uniqueness and accepting their differing levels of learning and physical abilities.

While owning and running a business has pushed Goldsworthy out of her comfort zone, she says she wouldn’t change a thing. She says that working with children has brought her more joy than she ever imagined.

“This is a new adventure for me, but I love all that I am learning,” she says. “I was compelled to take this adventure because I have a love for teaching and wanted to continue the legacy of a great philosophy of teaching and excellence in educating our community.”

Learning Connections Preschool is located at 2011 Dean St., St. Charles, and is open from 7 a.m. to 6 p.m. Monday through Friday.

For more information, call (630) 587-9400 or visit www.learningconnectionspreschool.com.

 SUBURBAN SUPERDAD 

Life skills in the century of tech With JONATHAN BILYK

It’s hard to overstate the importance of cable television to the life and childhood memories of one who straddles the dividing line between Gen Xer and Millennial.

of Trafalgar and Waterloo.) While a discussion of the musket and bayonet drew me in, I soon took note that this infantryman of legend also carried a sewing kit and cooking gear.

In ways that a full-fledged Millennial may find hard to understand, at a time in which we would have puzzled over terms like “World Wide Web,” and “smartphone,” or “Google” just sounded funny, those dozens of channels were a window to the world, helping us learn so much, in so many varied ways, for better and worse.

The 13-year-old version of me, I suppose, had never contemplated the fact that, in addition to shooting and stabbing colonial rebels, Napoleonic French imperial regulars, and other enemies of the realm, the Redcoats also needed to feed and clothe themselves – aspects of soldiering that appeared to make fighting wars a bit easier to manage.

Of course, while we had dozens of channels to choose from, we usually just spent hours scrolling through the onscreen guide or flipping mindlessly through the channels, until we landed on one of the same two or three we always decided to watch anyway.

In that moment, while I had had no real interest in either cooking or tailoring for survival, I decided those would probably be useful skills to develop. But being a typical American teenager of the 1990s, I decided I also had more important things to do, like watch baseball, be stupid with friends and play endless rounds of board games. Ordering pizza was so much easier than cooking freshly hunted game over an open fire, in any event.

For me, this meant the flipping usually ended at either ESPN, the History Channel or The Learning Channel (before Trading Spaces and similar ilk turned it into a never-ending ream of shows about house flipping and home design.)

And while Baseball Tonight and SportsCenter consumed far too much of my summer evenings, it was when baseball season ended that the programming on the other two channels often captured my attention, helping me learn a few important facts, while absorbing a large assortment of trivia.

Among the random nuggets, one that still stands out today had to do with the equipment of the colonial British soldier – the classic “Redcoat” – as in “The British are coming!” and tea barrels bobbing in Boston Harbor. (Or, if you’re still loyal to The Crown, the battles

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But fast forward a few years, and now I’m married, sitting on the couch on a weeknight, now with my wife by my side – still flipping mindlessly through channels until we land on the same two or three channels we always watch. While I remain a frequent flier on ESPN in moments of solitude, the remote now usually took us to Trading Spaces and house-flipping shows (which, as a new property owner, was suddenly more relevant and entertaining), or The Food Network.

And it was there people like Bobby Flay, Ina Garten, Masaharu Morimoto, Emeril Lagasse, Guy Fieri and – personal favorite – Alton Brown became familiar company.

Amid never-ending streams of “golden brown

and delicious,” the memory of that British soldier, sitting against a tree, cooking a meal while sewing his coat, came rushing back – along with the knowledge I had done next to nothing to cultivate my own culinary skills.

We have since dived headlong into the 21st Century and cut the cable TV cord, yet the Food Network has remained an essential part of this suburban dad’s life, as its online trove of recipes, advice and restaurant recommendations have helped keep the good food flowing.

And while the sets of Iron Chef, Chopped and Cutthroat Kitchen aren’t calling my name, and nothing cooked by my hand will ever earn a fist bump from Guy on Triple-D, most dishes have moved from “Hey, it’s hot, and at least we won’t starve” to “This is actually quite good.”

They might even earn a salute from that British soldier – unless, perhaps, he were somehow the ancestor of a certain foulmouthed British celebrity chef, who no doubt would berate even my best dishes as, , “rubbish,” while dressing me down for not knowing how to properly mend my apron.  Jonathan Bilyk writes about the triumphs and travails of being a modernday dad who legitimately enjoys time with his family, while tolerating a dog that seems to adore him. He also doesn’t really like the moniker “Superdad” because it makes it sound like he wants to wear his undergarments on the outside of his pants. (Also, the cape remains on back order.)

Your Local Butcher

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CUSTOM CATERING FOR ALL YOUR PARTY NEEDS

Culinary power couple

Chefs David and Juliette Reyes set up shop in St. Charles, again and again

By SUZANNE FLYNN | Photos by SANDY BRESSNER David Reyes was born and raised in Chicago, with a grandfather who ran three restaurants. He spent a lot of his spare time after school and on the weekends in those restaurants, learning the trade.

“It was always a part of my life,” Reyes says. “And going to culinary school was just the right thing to do.”

He met his wife Juliette, also a chef, while in culinary school. “We established a connection right away,” David said. And because both understand the difficulty of the restaurant business and the time it takes to dedicate to the craft, “we’ll never be jealous of each other’s career,” David says.

They put their strengths together to open up The Finery in 2015 at 305 W Main St. in St. Charles.

The building was the original blacksmith shop for the city of St. Charles. Juliette is the head chef of this restaurant.

Much like her husband, Juliette honed her skills with family, learning to cook from her grandmother. “I then went to work in professional kitchens for seventeen years, where I have learned and grown from others who have more experience than me,” Juliette says.

The Finery is a farm-to-table, seasonal restaurant. This was important, Juliette says, because great ingredients make great food.

She even uses a lot of vegetables

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from her own garden.

David has opened over thirty restaurants over the years, most recently in Nashville. He said that’s not the hard part – the challenge is finding steady people to work in the industry.

“You need a lot of character and determination to work in a restaurant,” David says. “It’s difficult to find subsidiary staff who last.”

Most recently, he opened The Grandstander in Geneva in 2016, and with his business partner Robert Mondi, relocated the restaurant this year to St. Charles – just 300 feet down from The Finery, at 11 N. 3rd Street. (It’s where Mondi once ran Abby’s Breakfast and Lunch.)

Inspired by his first-ever experience at Wrigley Field, David

named the restaurant after those diehard fans who filled the grandstand where he sat for the game. It is a modern smokehouse with gourmet bar food and many shareable menu items.

David modeled the interior after bars in Nashville – approachable feel with warm color, stressed wood and a lot of cedar. The Grandstander also boasts an array of dart boards, with steel-tip darts, offering a level of game-based entertainment that St. Charles lacked.

“Even though both of the restaurants are only 300 feet from each other, they are completely different,” David said. “The St. Charles community is embracing what we’re doing and that’s important to us.”

“We love being in St. Charles,” Juliette added. “The community is so supportive and we have loyal customers and have made great friends.”

THE FINERY

305 W Main St. St. Charles, IL (630) 940-2380 Tue –Thu: 4:00 pm to 10:00 pm Fri – Sat: 4:00 pm to 11:00 pm Sun: 4:00 pm to 9:00 pm Brunch: Sunday 11:00 am – 3:00 pm

THE GRANDSTANDER

Open 7 Days a Week 11am - 2am 11 N. 3rd St. St. Charles, IL (630) 377-0797

DINING & ENTERTAINING SEPTEMBER 2018

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Wine, with friends

Long-time friendship helped kindle a career for the local face of Galena Wine Cellars

By SUZANNE FLYNN | Photos by SANDY BRESSNER

Ellen Schlaman of North Aurora, didn’t know much about wine before becoming the Gift Buyer and Store Manager at Galena Wine Cellars in Geneva. “I only knew that I liked to drink it,” she says.

Schlaman is a long-time friend with winemaker and Galena Wine Cellars owner Chris LawlorWhite. Chris came to Ellen 2003 telling her she wanted to open remote location for her family’s Galena winery, closer to her many customers who traveled from the Chicago suburbs. Ellen scoped out a perfect spot for her in downtown Geneva.

The Geneva location opened in 2004 at 477 S. 3rd Street, Geneva, with a large dog friendly patio and indoor seating. “It’s a beautiful area which brings us a lot of local shoppers and visitors from all over the area,” Schlaman says. And she’s kept things moving at that location ever since.

Schlaman’s past roles have been in retail management and buying. Recently, she also took on the purchasing role for all three Galena Wine Cellar locations. She now travels to and from Galena every week.

“I love so many things about my job,” Schlaman says. “The customers are so easy to please and are pretty happy when they come in so it makes my job easy! But I have so many different hats to wear for my job which is what I love most. There is always something new and interesting – from the

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products, to the entertainment, to the groups of customers. And I have a great staff, which helps make my job even easier.”

The store also has a wide selection of local and imported gourmet cheeses, sausage, crackers and chocolates. If guests want to enjoy their cheese at the store, they are given a basket with a cutting board, knife and napkins to enjoy at a table, indoor or out, as if they are in Europe. Or guests can bring in carry out food or pizza to enjoy on the outdoor patio as well.

The wine sold at the Geneva store is produced and bottled in Galena and trucked to Geneva every other week. Schlaman sells wine by the glass, bottle, Bloody Mary’s made with Galena’s jalapeno wine, and wine slushies.

“We have also just relaunched our wine club membership which is starting to grow,” Schlaman says. “Members get exclusive access to events and specials.”

But at the heart of the business is the locally produced wine, and Schlaman says she loves introducing people to the Illinois wine. “They’re surprised when they taste it and never expected it could be as good as California or European wine,” she says.

GALENA WINE CELLARS

477 South Third Street, Geneva (630) 232-9463 www.galenacellars.com/winery/genevastore

Field of dreams

Geneva farmer builds family legacy at Windy Acres

By CHRIS WALKER | Photos by SANDY BRESSNER

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Wayne Srail, who always has been enthusiastic when it comes to agriculture, still germinates all of the produce and flower seeds that are grown in the fields at Windy Acres Farm in Geneva. As his daughter, Kristin Srail tells it, Wayne began his career growing tomatoes and other vegetables in a garden and would then sell them to the public.

“He was selling them in the parking lot of a tavern and loved it so much,” she says. “He met my mother and they looked for a farm out west.”

These humble beginnings gave birth to a family legacy, and livelihood at Windy Acres. Now as the farm approaches its 35thyear of operation, Wayne and his wife, Daryl, continue to be both the heart and the backbone of the farm, while their four adult children also play significant roles growing and offering delicious, high-quality fruits and vegetables to patrons across the area.

Over the years, the Srails branched out from selling only what they could produce, now working with other farms and local businesses, selling fresh eggs, meats, cheese, jarred items and more. The farm also hits the road, making appearances throughout the summer and into early fall at more than a dozen neighboring farmer’s markets.

Daryl serves in an administrative role and has built countless long-term relationships with customers. Some of those relationships are charitable as she’s helped the Farm work with charities such as Easter Seals and the Association for Individual Development. She advocates the use of fresh, healthy produce from the farm in meals and she shares that along with recipes often with customers.

Amanda Strail-Thomas, the oldest of the four siblings, handles communications, gaining

farmer’s market clientle, managing the CSA program and field trip programming.

always moving and doing something on the farm.

Kristin Srail’s manages media and marketing endeavors, acting as the farm spokesperson.

She’s also has taken on the role of venue coordinator and event supervisor for weddings and other special events.

“All four of us kids help out,” Kristin says.

“There may have been a time where they offered to sell the farm, but I remember telling my parents not to do it. This is where we grew up. This is the most fun and we’re able to feed to community with our big garden and we just love it. Everything is fresh here and it’s an honest way to live.”

Jaime Srail is the farm’s market manager. In addition to conducting produce inventory and managing he CSA produce box, she is involved in human resources, hiring and scheduling staff on the farm. She’s also works with local charity organizations, including the Northern Illinois Food Bank.

The farm is located at 37W446 Fabyan Pkwy. in Geneva. Windy Acres Farm Stand is open daily from 9 a.m. until 6 p.m. Mid April through December 22.

Finally, Scott Srail, the youngest in the family, is the field, farm and bakery manager. On any given day, one is likely to find him driving a tractor or behind other equipment generating field cultivation. Much like his father, Scott is DINING & ENTERTAINING SEPTEMBER 2018

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On the cutting edge Butcher Joe Linder helps busy families bring home the bacon (…and the steak, and the chicken)

By CHRIS WALKER Photos by SANDY BRESSNER

Growing up, Joe Linder wanted to be a fireman.

But instead of putting out fires for a living, St. Charles resident helps people choose the perfect cut of meat to cook over the fire.

He does that, as well as prepares a variety of other cuts of beef, poultry and fish, as a butcher at Blue Goose Market in St. Charles.

“I honestly never imagined being a meat cutter,” Linder says of a job he’s held for two decades. “But they offered me a job here so I figured I’d give it a try and see how it works out. I liked it a lot, have kept up with the times and moved forward to thrive with it.”

Linder got his start working in the deli right out of high school, for a year before transitioning to the meat department, where he’s happily remained.

“It’s funny, because all of my siblings have worked here at one point of time. My nieces and nephews have also worked here and my Mom has been a cashier going on for 28 to 30

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years now. It’s a family atmosphere, anyway.”

We suit the customer based on their needs.”

Blue Goose has become sort of a second home for Linder and he says he truly enjoys his work, especially when it comes to seeing and helping his regular customers, as well as the new ones.

Recently, those needs have evolved, and now customers often are on the lookout for do not take as long to prepare.

That includes the parent that’s buying in bulk for the entire family as well as the elderly couple cooking for two and those just making a meal for one. The flexibility is key.

“If someone comes in looking for a certain type of steak, we can go out and get it for them,” he says. “We can satisfy each customer on an individual basis. If someone wants just one shish kebab, then we’ll get that for them.

“For family meals, there’s a lot of grab-and-go nowadays because people don’t have the time to cook a roast,” he says. “They’ve got soccer, sports, whatever … and just don’t have the time it takes like they used to 15 years ago.

We’re trying to keep up with that, meals that people can take and heat it up, and have the same quality if they were taking meat off the counter.”

Customers can find high quality, rich marbled beef, flavorful pork and chicken, specialty

meats and fresh seafood at Blue Goose, and Linder is always happy to assist them, although if he’s choosing for himself he’s likely going with beef.

“I’m a meat guy and have to have my meat and potatoes,” he said. “My wife will go on a health kick and say ‘you can only eat so much red meat,’ but my favorite is a rib eye steak.

It’s nice and marbled. You put it on the grill to your plate and dig right in.”

Blue Goose Market 300 South 2nd Street St. Charles (630) 584-0900 www.bluegoosemarket.com

DINING & ENTERTAINING SEPTEMBER 2018

25

NOW OPEN IN GENEVA hand crafted pasta • fresh baked bread seasonal menu • italian wine • local beer NOW SERVING LUNCH AND DINNER! tuesday through saturday 11AM to 9PM closed sunday & monday

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HAPPY HOUR Dine in only TUESDAY - FRIDAY • 2PM - 5PM 1/2 Price Pastas*

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WEDNESDAY - FRIDAY • 2PM - 5PM

Stop in for our happy hour drink specials

TUESDAY ALL DAY

1/2 price bottles of wine*

(bottles under $60)

630-402-0597 317 w state st. geneva il 60134 osteriabigolarorestaurant.com

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DINING & ENTERTAINING SEPTEMBER 2018

ONE PART CHEMISTRY, ONE PART PASSION Batavia residents bring brewery to town

By AIMEE BARROWS

What started out as Batavia resident David Files’ fascination with craft beer has grown into Energy City Brewing, the community’s first-ever brewery that brings unique, award-winning creations to the western suburbs. Files and his wife, Heidi, opened the nano-brewery in October, 2017, and have been attracting guests not only from Kane County, but from out of state as well.

ECB is unlike many aarea craft breweries. First of all, it’s not a taproom; there is no bar and no food.

It’s a retail shop that’s only open twice a month when customers line up for hours to get their hands on the limited-quality, uniquely-flavored beer, to taste and take home.

David, who works full-time as a chemical engineer, spends hours learning about brewing techniques and new ingredients for each batch of beer. Because the location is so small, ECB is only a one-barrel brewery, which yields about 330 12-oz. bottles. However, folks can find ECB beer at several liquor stores around the Chicago area, as well as in many local restaurants. The seemingly unattainable nature has only furthered the excitement around Batavia.

Photos provided

-Continued on page 28 DINING & ENTERTAINING SEPTEMBER 2018

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-Continued from page 27

“We’re such a small brewery that production is limited, so the beer menu changes every month, depending on what’s available,” Heidi explains. “But it’s very rewarding to see a line of people coming to try our beer. It makes me hopeful that there’s potential for growth.”

David brews traditional styles of beer, like ales and pilsners, and historical beers like Russian Imperial stouts, but is also experimenting with newer styles, like New England IPAs, which he says are very popular. He says he looks to his customers for ideas on what to brew next, but no matter the style, David uses only the highest-quality ingredients, like hops that come from Australia.

“People really enjoy our IPAs. It’s kind of what we’re known for,” David explains. “It has a lot of hops and multi-dimensional flavors. I try to brew a variety of styles because that gives us a diverse audience.

Some people like historical styles and others like trendier, more exotic beer.”

David and Heidi are longtime Batavia residents and are raising their three children in the community. David had been brewing beer for years in his garage, and thanks to a lot of support and encouragement from family and friends, he and Heidi decided it was time to make David’s beer available to the

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public. Of course, the confidence boost David got from winning several home-brew competitions over the past ten years didn’t hurt, as he took home the top prize at the Urban Knaves of Grain Annual Home Brew Competition.

“I was looking for something interesting and exciting to take on, and I’ve always had a passion for brewing,” he explains. “Brewing beer is a cross between science and art, and it’s something I know well. I thought I’d make a good contribution to the brewing community.”

ECB has four part-time employees who help David and Heidi since both have outside full-time jobs.

All of the brewing is done on weekends, and while Heidi says owning the brewery is a lot of work, it’s definitely rewarding.

“We’re confident that we make excellent beer,” she says. “We want people to have a great experience when drinking out beer and we want to continue to be on the forefront of brewing. It’s been wonderful so far. We’ve felt so supported by the city and other local businesses, as well as the public.”

Energy City Brewing is located at 2 ½ W. Wilson St. Suite A-1 in Batavia, and is open the first Saturday of each month from 11 a.m. to 3 p.m.

For a beer listing or more information, visit www. energycitybrewing.com.

Steve Mitchell, – llinois

WHERE ART COLLIDES WITH STYLE Presented by and benefitting

Fine Line Creative Arts Center St. Charles, IL

Jane Miller – Wisconsin

SUNDAY, OCTOBER 21, 2018 10am - 3pm • Boutique area showing the ultimate in jewelry, scarfs, handbags, hats and more, all available for purchase.

• Three-course lunch • An amazing runway show featuring one of a kind wearable art, all available for purchase after the event.

• A unique raffle featuring artisan prizes.

Ellen Granier Bevill – Illinois

Begin your holiday season at Uncommon Threads and find your own piece of wearable art. Something for everyone!

See our website www.fineline.org or call 630-584-9443 for more information and to purchase tickets.

Tickets must be purchased in advance of event.

Nancy Krahn – Illinois

Held at:

Q Center 1405 North Fifth Avenue

(entrance on Route 25 at Country Club Road)

St. Charles, Illinois

Shuttle available from remote parking lot

Wrapping up success Freddy Martinez takes family business know-how to the streets

By AIMEE BARROWS

Photo by Sany Bressner

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DINING & ENTERTAINING SEPTEMBER 2018

Freddy Martinez knows a thing or two about the restaurant business.

He’s worked in his parents’ Batavia restaurant, El Taco Grande, since he was 15 years old. So it only made sense that he continue his family tradition as an adult by not only helping his parents run their eatery, but by opening his own business, Fernando’s Street Kitchen.

Folks can find Martinez, now 41, cooking up egg tacos, quesadillas and other Mexican culinary delights every Saturday at Batavia’s Farmer’s Market.

What began last season with just two frying pans and a pop-up tent right in front of El Taco Grande has grown into a three flat-top griddle operation that serves around 100 people at the market each week. Martinez explains that Batavia Main Street asked him to participate in the farmers market, and he was excited to join the fun. And the idea has been very popular, as Martinez says that he often sells out by 11 a.m.

“It’s something new. A lot of people look for food trucks or taco trucks,” he says. “People can now get a full meal [at the farmer’s market] instead of just shopping for produce or baked goods.

We’re getting great feedback from the community in general.”

Martinez learned everything he knows about cooking from his father, Manuel Martinez, who opened El Taco Grande 27 years ago. He says that his father, who emigrated from Mexico City, wanted to bring authentic, traditional Mexican food to America. Martinez takes the basics of what he was taught and adds his own flair to his dishes, and says that he learned how to run a business from his parents.

“I like being creative with my recipes,” he says. “I just experiment with flavors and ingredients. I mix and match things and learn what works well together, whether it’s seafood, steak or chicken. Having been there 27 years, I’ve seen businesses come and go. I’ve

For more information about Fernando’s Street Kitchen, visit the Facebook page @ Fernando’s Street Kitchen.

seen what my dad has done to be so successful and I’m trying to continue that.”

The elder Martinez can frequently be found grilling next to his son at the farmer’s market and other special events. Freddy Martinez says that street food is very popular in Mexico City, so his father is always willing to help when he can because it reminds him of his childhood.

“Dad really enjoys being out on the street with me because he grew up in that environment,” Freddy says. “He had a produce stand in Mexico City to help support his family.”

While city ordinances don’t allow pop-up food vendors on public streets, Martinez can also be found at special events around Batavia.

This year, Fernando’s Street Kitchen participated in the Windmill City Fest and Batavia Block Party, and also caters private events. Freddy

Martinez says that he’s looking forward to growing Fernando’s Street Kitchen and becoming more involved with the community.

“I love cooking and I love interacting with the public,” he says. “Hopefully with the new dishes that I create people will want more. We know we’ll be around for years to come, and as long as the farmer’s market wants us, we’ll be there introducing people to new items.”

DINING & ENTERTAINING SEPTEMBER 2018

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Stockholm’s Brew Pub

BRINGS QUALITY MENU, WELCOMING ATMOSPHERE TO GENEVA

By AIMEE BARROWS Photos by SANDY BRESSNER

Even though Stockholm’s Brew Pub has been in Geneva for more than 16 years, it’s constantly evolving and changing. Owner Michael Olesen and Chef Jerry Kowalczyk are always updating the menu with fresh dishes, and pairing them with the brew pub’s handcrafted beers. In fact, Stockholm’s is known for its popular monthly “Beer Dinners,” when Olesen and Kowalczyk create special meals and match them with some of the unique beers that Stockholm’s is known for.

“Stockholm’s has 14 beers on tap that are brewed in –house at all times,” Olesen explains. “Beer was the primary beverage for centuries in Europe, and the different styles developed around the regional foods. Pairing these with our diverse menu will allow you to experience flavors that you never knew were there, both in the food and in the beer. These are culinary delights to your palate.”

The quality of the food and beer make Stockholm’s stand out among other restaurants. Kowalczyk and Olesen stay on top of current trends in the culinary industry, while staying true to reliable, classic dishes that guests have come to love. But no matter the dish, only the highest-quality, freshest ingredients are used in each menu item.

Kowalczyk began working in the industry when he was teenager and says that he learned everything about running a restaurant from his father. He says that working as a chef is his passion.

“He was not the best cook, but loved to entertain and accommodate all of his guests whether in his home or out dining,” he explains. “I learned from him that food is a huge part of business, family and friends. Wining and dining to me is a huge part of my life.”

Even though Stockholm’s is considered an upscale establishment, guests will find

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a warm, casual, family-friendly environment that can accommodate everyone’s taste. Olesen likens it to a “vardshus,” which means “tavern” in Swedish and he wanted to keep the old-world tradition of brewing beer- cask-conditioned and unfiltered for a full flavor.

As a lifelong Geneva resident, Olesen came up with the idea for Stockholm’s in the mid-1980s. In fact, he tried to purchase the tavern that had been in the same location, but when the deal fell through, life took him in a different direction.

But when the building became available again in the early 2000s, Olesen jumped at the chance and

by May of 2002, his dream had become a reality. Olesen says that he fell in love with the restaurant industry while in college when he worked as a bartender.

“Stockholm’s location has been a local tavern since the 1930s, and is ideally located in the heart of downtown Geneva,” he says.

Stockholm’s prides itself on being Geneva’s “go-to” tavern, welcoming repeat customers week after week.

In addition to the food and beer, Olesen also attributes his success to the friendly, knowledgeable and hard-working employees.

“Three people in our kitchen have been with Stockholm’s since we opened over 16 years ago, and the majority of our staff has been with us for 10 years or more,” he says.

“Come into Stockholm’s and relax, enjoy a great meal and become a part of the family.”

Stockholm’s is located at 306 W. State St., Geneva and offers dine-in, patio and carry-out services. The restaurant is open from 11 a.m. to midnight Monday through Thursday, from 11 a.m. to 1 a.m. Friday and Saturday, and from 10 a.m. to midnight on Sunday. For more information, call (630) 208-7070 or visit www. stockholmsbrewpub.com.

Quality ingredients, fresh food are the hallmark of

Deane’s Market & Deli T

hree and one half tons of roast beef, over 3,000 avocados, more than two tons of pork and acres of brownies later, Deane’s Market & Deli is in their third year of serving fresh, quality food.

“We started with a simple concept of serving sandwiches for eat in or take out and things grew exponentially from there,” says Chris Deane. With two “Best of the Fox” awards this year for “Best Deli and Best Sandwich Shop” year three promises more exciting growth for The Market.

Chris Deane loves to cook and his family loves to eat what he cooks. After many years of discussion and some subtle hints from his family, he took the plunge and opened Deane’s Market & Deli on Third Street in Geneva.

Growing up, he worked in a traditional Italian butcher shop and understands the importance of quality meat and how to prepare it; the result is Deane’s Market & Deli signature house roasted and smoked meats.

In-house preparation by Chris or one of the chefs he employs, is how things are done at The Market. They make everything in the kitchen from the BBQ sauce, dressings for the seasonal salads, the red sauce, soup stock for the daily soup, to the amazing meatballs featured as the Wednesday special.

The focus on fresh, seasonal and quality food has resulted in growth into unexpected areas for Chris and The Market.

“Our catering business has increased dramatically over the last year,” says Chris, “we are working with customers for corporate and personal entertaining several times a week.

The perk of being a privately owned business means we have the flexibility to really work with our customers individually from set up to menu.”

Another surprising area of expansion has been the demand for our take home meals from our freezer section.

“I initially added this option as a trial. It has been a growing trend for some years now that

to sponsor their summer concert series and are currently collecting school supplies in conjunction with 100 Kids Who Care in order to give back to the community. We are fortunate to have a tremendous base of regular customers and love the daily interaction.”

Chris feels that cultivating a comfortable atmosphere for both employees and clientele has been one of the keys to their success.

people are looking for quality clean label foods to take home and prepare,” Chris explains.

“We began with some family favorites and have been adding new selections every few months. We have many clients that stock up on a regular basis. The chicken pot pie with a homemade biscuit crust was our initial offering and is still a customer favorite along with the newer smoked chicken enchiladas.”

Year three plans include more menu introductions and further expansion of the cheese and entertaining selection in the market area. Packing picnics for concerts in the city, boating, and sporting events for customers is an easy option for summer and fall outings with the selection on hand. The eclectic home goods are continually changing and the range of options for entertaining foods has grown along with the regular business.

You can find almost all of Deanes Market’s soups along with items not on the regular menus such as homemade meatballs and sauce, shepherd’s pie and vegetarian burgers in their take home section.

The Market is always incorporating suggestions from both customers and staff and experimenting with new trends and seasonal ingredients that keep the menu interesting and customers anticipating the next new thing.

Stop in and find your new favorite!

“One of the most satisfying things for me has been the integration into the community in a new way. Being here every day makes you part of people’s lives,” says Deane. “We partnered this summer with the Geneva Park District

 Deane's Market & Deli is located at 500 S. Third in Geneva. For more information, call (630) 402-0139 or visit www.deanesmarket.com.

DINING & ENTERTAINING SEPTEMBER 2018

33

Awardwinning Wildwood offers up fine-dining, welcoming atmosphere

By ERIN SAUDER Photos by JEFF KRAGE

A

fter spending nearly three decades traveling in the corporate world, Patrick Neary was ready for a new adventure.

“Dining out most nights, I wanted to take those experiences - both good and bad - and offer locally what I believed to be the most welcoming dining experience,” he said.

And Neary has successfully done just that with Wildwood, the upscale American restaurant he opened more than 12 years ago in Dodson Place on Geneva's Third Street.

Cuisine at the full-service lunch, dinner and Sunday brunch establishment includes an extensive menu of grilled steaks and fresh seafood complemented by special seasonal offerings.

“And while other fine dining establishments offer a la carte pricing that may be somewhat deceiving – with extravagant extra charge for salads and side dishes – Wildwood has consistently offered guests a choice of salad with all dinner entrees and a choice of side dish with most steaks, chops and poultry entrees,” Neary said. “No surprises or extravagant pricing here.”

Guests looking to pair their meal with a glass of wine won’t be disappointed. For eight consecutive years, the restaurant’s wine list has received the Wine Spectator’s Award of Excellence, a feat not achieved by any other restaurant in the Fox Valley.

“Whether by the glass or by the bottle, we have approachable California, Washington, Oregon

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DINING & ENTERTAINING SEPTEMBER 2018

and international wines that pair nicely with our menu offerings and respond to a broad array of guest preferences,” Neary said.

Wildwood patrons can eat and drink in Wildwood’s dining room, separate lounge, or one of two outdoor patios. The restaurant has also become a destination venue for both corporate and family events.

Neary can attest the industry is not always an easy one.

“We attempt to just stay the course and ride out challenges rather than let them define who we are and what we do,” he said. “We’ve been in business over 12 years now, a large part of which I attribute to listening to and reacting to guest feedback– not only what they like and don’t like, but what changes they would like to see and what brings them back.”

And what compelled him to first open Wildwood is what continues to drive Neary today: “The love for food and drink in a comfortable environment with good friends, combined with a little bit of insanity.”  For more information, visit www.wildwoodsteak.com.

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537 E. State St., Geneva | 630-232-8351 | www.genhoerestaurant.com DINING & ENTERTAINING SEPTEMBER 2018

35

Eden on the River a tasty Middle Eastern dining experience

By AIMEE BARROWS

W

hen guests step inside Eden on the River, they’ll be treated to an immersive Middle Eastern experience. Not only is the food made from traditional, old-world recipes, but owners Omar Musfi and his wife, Rawan Alhalabi, provide an authentic ambiance and live world music on weekends that can’t be found elsewhere. The couple’s goal is to give each customer an evening of culture that they soon won’t forget.

“We try to make it a full experience with the food, the drinks and the service,” Musfi explains. “We have an extensive wine menu, including Lebanese wine that pairs perfectly with our food. And they hear the different types of music. We want to give them the full Middle Eastern experience.”

Musfi and Alhalabi, along with their partner, Simon Khatib, opened the upscale, yet casual, full-service restaurant in downtown St. Charles in November of 2017, but this isn’t the first time the couple has ventured into the hospitality industry. Musfi and Alhalabi, who both grew up in Syria, were the previous

36

DINING & ENTERTAINING SEPTEMBER 2018

owners of Meditteraneo in DeKalb. When that restaurant closed after its building was demolished, they were looking to buy another space where they could bring their authentic Middle Eastern food to the western suburbs.

“We chose St. Charles because it’s a bigger city and there was no Middle Eastern food in the area,” he says. “The community has really welcomed us. We’ve gotten a lot of support from the City of St. Charles, the Chamber of Commerce and the Downtown St. Charles Partnership. And business continues to grow every month. We have a lot of regulars, but every day we welcome new guests.”

appeals to many people who are looking for healthier dining alternatives. The restaurant also offers several gluten-free and vegan options.

In addition to the food, Eden on the River has a full bar, and serves unique cocktails, including the signature cocktail, “Damascus” which Musfi created in honor of his hometown. Guests can also enjoy their drinks and meal while sitting on the outdoor patio that overlooks the beautiful Fox River.

Musfi and Alhalabi go out of their way to ensure that each guest leaves satisfied with their experience by visiting every table.

It’s the traditional Middle Eastern dishes, made with only the freshest, quality ingredients that keeps people coming back.

Musfi created the menu based on his mother’s recipes, and the chef is from Syria.

“I enjoy interacting with people. It is part of our tradition to make sure everyone feels welcome in our home. I talk to every table about our food and we try to make them happy,” he says.

“That’s the difference. We make it the same way we make it back home,” he says of his menu. “It’s all fresh and made from scratch.

You can’t find this type quality food anywhere else.”

Eden on the River is open 11:30 a.m. to 9 p.m.

Tuesday and Wednesday, 11:30 a.m. to 10:30 p.m. Thursday, 11:30 a.m. to 11:30 p.m. Friday and Saturday, 11:30 a.m. to 9 p.m. Sunday and closed Monday. The restaurant offers catering services and can host private parties.

Some of the most popular menu items are the kabobs, which can be made with Angus steak, chicken or shrimp. Other favorites include hummus and falafel. Musfi says that many of the menu items are vegetable-based, which

 For more information, call (630) 945-3332 or visit www.edenstcharles.com.

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Taylor Street Pizza SERVING UP TASTY SUCCESS SINCE 1994

By ERIN SAUDER

While many people enjoy pizza, not everyone can make a successful career out of it.

But Dave Cotter and his family have been doing just that for nearly 25 years.

They opened their first Taylor Street Pizza location in Bartlett in 1994, serving up thincrust, deep-dish and Chicago-style pies, as well as pasta and sandwiches. Today, that number has grown to eight, with pizzerias now in Elgin, Wasco, Geneva, North Aurora, West Aurora, Algonquin, and Carpentersville.

The company offers carryout, delivery and catering services. Dine-in is available at the Wasco location.

The secret to Taylor Street’s success?

Authentic Italian family recipes for one. The company’s "From The Old Neighborhood" tagline helps drive that message home.

“We continued to buy the same quality ingredients and produce high-quality products,” Cotter said.

“We make our own pizza dough fresh daily.

We make our own marinara, pizza sauce and beef gravy from scratch,” Cotter said. “We use fresh vegetables that are cut daily. I believe if you use quality, fresh ingredients, provide a great product and great service, and give back to the community you will succeed.”

He recognizes that pizza is an ever-evolving industry and that Taylor Street will have to continue to evolve with it.

The latter is especially important to him.

To that end, Taylor Street Pizza will be introducing several new pies and sandwiches to the store menus.

“Creating a business that is successful allows us as a family to give back to the community,” Cotter said.

When the economic downturn hit in 2008, Taylor Street, like many in the restaurant industry, took a hit.

“It really hurt the pizza business. The cost of goods skyrocketed,” Cotter said.

But he was determined to trim costs where he could without changing the foundation that Taylor Street was built on.

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DINING & ENTERTAINING SEPTEMBER 2018

“We prefer our classics as they have been tried and true. But we do recognize that new trends have to be looked at,” Cotter said.

“I’ve always been in the restaurant business.

When we moved to Chicago area we saw pizza was king,” Cotter said. “The rest, as they say, is history.”

 For more information, visit www.taylorstreetpizza.com.

FOXFIRE RESTAURANT

15 YEARS OF CREATIVE, FRESH MENU OPTIONS TO FEED THE SOUL

By AIMEE BARROWS | Photos by JEFF KRAGE

C

seen many families grow and change.

The restaurant has hosted many milestone events, from engagement parties to weddings to funeral luncheons.

urt and K.C. Gulbro, the father/son co-owners of FoxFire, must be doing something right. The downtown Geneva steakhouse is celebrating its 15th anniversary of providing its guests with delectable meals in an upscale, yet casual, setting.

K.C., who is FoxFire’s chef, loves to experiment with new flavors. He changes the menu with each season, giving guests a great opportunity to return and try something new. In fact, K.C. rolled out a new menu this month.

“We have seen our share of kids starting school and graduating college. Couples that have had their first date here are now celebrating their tenth wedding anniversaries,” he explains. “We’ve become a part of people’s lives.”

As the youngest of four boys, K.C. remembers spending hours in the kitchen cooking with his mother while his older brothers would help Curt with other chores.

He’s worked in the restaurant industry since he was a teenager and has been a cook, bartender, manager and chef. But it’s his mother’s cooking that continues to be K.C.’s inspiration as he creates new items for FoxFire’s everevolving menu.

“We wanted to focus on sustainable, regional dishes, but also have the same comfort food,” K.C. explains. “But we also have some new flavors that will entice our diners to try new things.

We’re always trying to keep ourselves fresh.”

FoxFire’s open kitchen give guests the opportunity to watch K.C. and his staff prepare their meals, which is something else that makes the restaurant unique. While FoxFire has long been famous for its steaks, it’s also one of the more popular seafood establishments in the area. K.C. says that he wants to keep the menu varied and offer choices that suit everyone’s palate.

“Not everyone wants a steak, so we have pasta and few vegetarian offerings on the menu,” he explains. “We serve salmon, Chilean sea bass, scallops, lobster and more. We have one of the biggest seafood selections in town, which gives people more options.”

Guests will not only love the food, but the warm, welcoming atmosphere that Curt, K.C. and their staff provide each day. K.C.

says that his father’s outgoing personality is one reason that the restaurant has been so successful.

“Curt has a big, big heart and you can see it in his eyes,” K.C. says. “He truly wants to know what you thought of your experience. The ownership is hands-on. It’s a father-son team and it’s been a lot of hard work. We’re in the kitchen, we’re on the floor, we’re greeting every table and on weekends Curt will even sing with the band.”

After 15 years in business, FoxFire’s guests have become like family. K.C. says that he’s

“She would teach me how to make lasagna, spaghetti, ribs and more. I love her cooking,” he says. “I like to create and I like that I can express myself through food and please people, too. I feed the stomach and feed the soul.”

FoxFire is located at 17 W. State St., Geneva. The restaurant is open from 11 a.m. to 9 p.m. Monday through Thursday and from 11 a.m. to 10 p.m. Friday and Saturday. For more information, call (630) 232-1369 or visit https://foxfiregeneva.com.

DINING & ENTERTAINING SEPTEMBER 2018

39

Main Street Pub offers quality food, local craft brews

By AIMEE BARROWS

If you’re craving a burger, there’s only one place to go in the tri-city area: Main Street Pub in St. Charles. With almost 20 burgers on the menu, the chefs at Main Street Pub have the market cornered on creating the juiciest half-pound Angus burgers you’ll ever taste.

The pub is relatively new to downtown St. Charles, having just opened in May 2017.

Everything on the menu is made from scratch, using fresh, never-frozen ground beef. Guests can customize their burger with a variety of fresh toppings, or even substitute a chicken breast or a vegetarian black bean and quinoa patty. Main Street Pub also serves brats made six different ways, and has many appetizers and fresh salads on the menu.

Scott Fisher, who received his culinary degree at College of DuPage, is a co-owner and the head chef at Main Street Pub, as well as its sister locations, Jackson Avenue Pub in Naperville and Main Street Pub in Glen Ellyn. Chris Dodsworth serves as general manager, and is also a co-owner, along with Fisher, Kevin and Brian Hahn.

“Our main focus is on our quality of food and customer service,” Dodsworth says. “Every month we have a featured burger, appetizer and drink that’s not normally on the menu.”

Nothing goes better with a burger than a craft beer, and Main Street Pub has a rotating list of local craft beers, in addition to regional and national brews. The restaurant also has a full line of wine and liquor, including an extensive selection of scotch and bourbon. Dodsworth

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DINING & ENTERTAINING SEPTEMBER 2018

says supporting local breweries is important to him, and he often orders the 20 tap beers based on customer demand and feedback.

Dodsworth has more than 20 years of experience in the restaurant industry. He attended Indiana University and quickly realized after graduating that he wanted to manage restaurants. He says he loves interacting with people on a daily basis, and is enjoying his role at the St. Charles pub.

“We had always heard great things about St. Charles and the community,” he says. “St. Charles has a nice selection of entertainment

and restaurants to choose from, and our concept seemed like a good fit for this area.”

Dodsworth hopes to expand Main Street Pub’s patio and add more TVs and a fire pit in the next few years, and is also looking ahead to opening a fourth location in the future.

Main Street Pub is located at 204 W. Main St., St. Charles and is open 11 a.m. to 1 a.m. Monday and 11 a.m. to 2 a.m. Tuesday through Sunday. For more information, visit www.mspstcharles.com.

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The Glass-Half-Full Guy:

TRAVEL AND FAMILY

By PETER STADALSKY

This weekend I drove up to the woods of Rothbury, Michigan for my family reunion.

We are getting together for the first time in more than 30 years. I never have met most of my relatives from the Dutch side of the family, so it was a giant social of strangers, who remind me an awful lot of myself!

We pieced together family trees, played ridiculous games, told crass jokes, and I heard old stories of my dad being shot at with a shotgun shell stuffed with paper.

Having traveled many parts of the world, one thing I noticed very quickly is how important ‘family’ is to many cultures, even our own.

When I had returned home from one of my six-month, cross-country epics, I realized how focused on my own priorities I’d become, putting family events on the backburner.

Since my brother and I moved out, everyone naturally dispersed and took interest in their own life’s path.

So, I started to make it a point to visit my parents for dinner, every Sunday, at their home about one hour south of my own. It’s become

our Sunday tradition, and a very important part of our week. Our relationship has grown so deep and special over the past four years of dinners, we hardly ever miss a week.

It’s so easy to get absorbed in my career and personal life and not realize I haven’t talked to a certain relative in months, or even years.

I noticed this potential for a huge gap in my life, created by years of not making an effort to see family. I see a lot of my peers experiencing the pressure of “being somebody important” in our professions. It’s not uncommon for us to sacrifice family and friends for our employers.

But I’ve come to the conclusion that for myself, family and friends have to come first.

Because work is always going to be there, and when 30 years have past, I don’t want to have missed the best years, and the best people, of my life.

Most of my family is spread out all across the country, so I can’t simply pop in and say “hello.” But I can load my car up with a bag of clothes and hit the road on some weekend for get-togethers, whether those are large

family reunions, or a weekend crashing on my cousin’s couch. I know that when I’m old, sitting in my rocking chair sipping lemonade, I won’t for a second be rehashing memories of successful business moves or working weekends. Rather I’ll be cherishing moments like these with family, beating everyone in a game of limbo.

The greatest currency we have is time, and it can never be saved, only spent. I must be wise in the ways spend my time because I only get one chance. I don’t see myself not being a travel-aholic, but whether I’m on the road or in the grind, I always will make time for the ones I love. u Peter Stadalsky is an Aurora resident and adventurer. He shares his travel experiences with a “glass-half-full” view of the world.

TRAVEL SEPTEMBER 2018

43

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FROM HEALTH FOOD VOYEUR TO VEGAN WARRIOR Kevin Burns turns ‘from Twinkies to tofu’ for a better life

By BRENDA SCHORY Photos by SANDY BRESSNER

N

ot so long ago, Kevin Burns would eat just about anything. The Geneva mayor says everything that would land on the table was fair game.

“I readily admit that junk food is my Achilles’ heel,” Burns, says. “Ding dongs, Twinkies, candy bars... mine was the standard American diet, where fast food was commonplace. At a ball game, I’d have hot dogs, cotton candy – I’d eat all of it.”

His less than stellar eating habits took their toll. There were weight issues. He had high blood pressure, and a general lack of energy.

“I’d have a big breakfast and get hungry again around 10:30 a.m. when I’d eat again,” Burns says. "I’d grab a brownie or cookies and coffee ... Then I’d have a big lunch at noon and be lethargic by 2 p.m. I’d have dinner at 6 p.m. and by 7:30 p.m., I’d be exhausted, tired again.

I had a lot of rising and crashing.”

But now in his 50s, this admitted junk food junkie has become a dietary vegan.

“I went from Twinkies to tofu,” Burns says.

Veganism is, according the The Vegan Society, a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. In dietary

terms, it denotes the practice of dispensing with all products derived wholly or partly from animals.

It was a little over a year ago that Burns’ journey began. Today, eating a totally plant-based diet of no dairy, no meat and no processed foods, Burns says he's never felt better.

“I eat more than I ever did and I never have that feeling of post-meal exhaustion,” he says.

He has lost 40 pounds, having his suits taken in three times, from a size 40 to a 36. His high cholesterol and blood pressure became normal.

His persistent eye condition, iritis, became stable with less inflammation. That meant less medication, and fewer side effects, all of which he attributes to the shift in diet inspired by his partner, Aimee Bychowski, who gradually turned the tide on their eating habits in search of better health for herself.

During the winter of 2016, Bychowski says she began struggling with a return of

endometriosis symptoms, for which she'd had surgery in the past.

“I just started looking at the health issues that I was dealing with for alternatives, how diet played into it, how it was affecting us,” Bychowski says. “I was reading more and more that a lot of it was related to dairy products.”

So she stopped buying milk-based yogurt and chose some made with a coconut and cashew base. During that next spring and summer, she prepared more salads and lighter meals.

Neither she nor Burns were big red meat eaters, Bychowski says, so “giving up” beef wasn’t a problem.

“I don’t think I ever cooked steak for us,” Bychowski says.

Burns says Bychowski’s cooking skills, coupled with a new philosophy of going to plant-based whole foods served their dual purpose for better health.

-Continued on page 46 HEALTH & WELLNESS SEPTEMBER 2018

45

-Continued from page 45 “It was a slow progression, arcing toward that plant-based diet,” Bychowski says. “By the fall of 2017, we had used the whole summer to transition.”

dynamic way to experience the benefit of food and I’m lucky Aimee is an extraordinary chef. I did not have to force myself to eat it. I like it. I enjoy it like any regular meal.”

Bychowski did more research, reading more about it, looking at documentaries, and talking to her doctor.

They still have burgers and brats – but they are plant-based, Bychowski says.

“We felt it was working for us,” Bychowski says. “More and more people were going without meat, dairy or processed foods and felt so much better. It’s a no-brainer.

It’s not a ‘diet’ of ‘I can’t eat this or that.’ It’s not thinking about carbs or sugars. It’s just looking at what is natural and grown locally.”

For Burns, the change also brought him clarity, worked with his medications, and helped him avoid the peaks and valleys of energy.

“I have a sense of being more evenkeeled with respect to everything I do,” Burns says.

A typical breakfast would be oatmeal made with almond or soy milk or fresh fruit with granola, pancakes or waffles made with whole-grains. Lunch could be a salad with baby kale, avocado, grapefruit, pine nuts and roasted chickpeas in a lemon vinaigrette.

“Chickpeas are roasted in the oven with seasoning on them as an alternative to croutons,” Bychowski says.

Dinner could be gyros with tempeh – a form of tofu – with whole-grain pita, lettuce, tomato and tzatziki sauce that Burns says taste as good as meat-based gyros.

“I ate tofu and didn’t know it,” Burns says, laughing. Oreo cookies also are vegan.

"I could eat 70 of them – but I shouldn't."

What also inspired Burns was the knowledge that what he was eating was actually good for him.

“I had the habit of consuming food without thinking about it,” Burns says. “These last 18 months – the volume of food is not as important as the quality of the food. It’s a

46

HEALTH & WELLNESS SEPTEMBER 2018

“We have a brand of dairy-free pizza. I make ‘mac and cheese’ with a sauce made out of boiled potatoes and carrots.”

Even when eating out, Bychowski says every restaurant they’ve gone to in Geneva has been accommodating, without a problem or a challenge.

“I think we are starting to see changes in the way that we are eating as a society,” Bychowski says.

“We are noticing with non-GMOs and farmers markets being big again. We have the local Heritage Prairie and organic farms where people are really looking for that locally sourced produce.”

Burns is part of the Metropolitan Mayor Caucus Environment Committee, and at a June meeting, he and the coordinator selected a vegan menu of tofu chicken wraps and big salads.

“It was plant-based, environmentally friendly," Burns says. "And nobody knew."

 Kevin and Aimee’s recommended reading for vegan eating and cooking: • “Whole: Rethinking the Science of Nutrition”

by T. Colin Campbell • “The China Study”

by T. Colin Campbell and Thomas M. Campbell II M.D. • “The China Study Cookbook”

by LeAnne Campbell • “How Not to Die”

by Dr. Michael Greger, M.D. • “The Blue Zones Solution”

by Dan Buettner • “Forks over Knives: The Plant-Based Way to Health”

by Gene Stone

 Tempeh Gyros

By Sophia DeSantis at Veggies Don’t Bite • Tempeh package in block form MARINADE: • 1 ½ teaspoons garlic , finely chopped • 2 teaspoons Greek oregano or regular oregano if you don't have Greek • 2 teaspoons dried thyme • 2 tablespoons lemon juice • 2 tablespoons Tamari, low sodium if needed, or soy sauce for non-gluten free version • 1/2 teaspoon sea salt (see notes) • 1/4 teaspoon ground black pepper • 1 cup veggie broth , low sodium if needed THE DAY BEFORE OR EARLY THAT DAY: 1. Cut the block of tempeh in half width wise so it makes two shorter blocks.

2. Boil in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.

3. Meanwhile, make marinade by combining everything in a large container.

4. Once the tempeh is done, allow to cool. Using a very sharp knife, cut into 1/8 inch thick slices.

5. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.

NEXT DAY OR LATER THAT DAY: 1. Preheat oven to 350 F (175 C).

2. Take tempeh slices out of the marinade –but save the marinade – and spread them out in a thin layer in a 9 x 13 baking dish.

3. Gently pour about 1/4 cup of the marinade over the tempeh slices.

4. Bake for 30-35 minutes or until the edges are brown.

Makes about 2 1/2 cups

• 1 cup cucumber , peeled and grated • 1 cup raw cashews (see note) • 3/4 cup water (add up to 1/4 more to thin out as desired) • 1 1/2 tablespoons fresh lemon juice • 2 1/2 teaspoons distilled white vinegar • 3 cloves garlic , medium size • 1/2 teaspoon sea salt • pinch ground black pepper • 1 1/2 tablespoons fresh dill 1. Put the grated cucumber in a paper towel or dish towel, squeeze out the excess water until mostly dry. Set aside.

2. Blend all ingredients, except the cucumber and dill, in a highspeed blender and puree until smooth.

• 2 red or yukon gold potatoes • 1 1/2 teaspoons sea salt • 2 tablespoons veggie broth, aquafaba, or drizzle of olive oil (see notes)

2. Place them in a bowl and cover with water to help remove some of the starch. Allow to soak for 5-10 minutes.

3. Prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet.

4. Drain the potatoes and pat dry. Put them back in the bowl.

5. Add broth, aquafaba – the juice from a can of chickpeas – oil or whatever liquid you prefer and salt. Mix well.

3. Add cucumber and pulse until well incorporated.

4. Add dill, pulse until finely chopped.

7. Turn the oven up to 450 F (230 C).

5. Refrigerate to thicken. The longer you leave it, the thicker it gets.

8. Spread the potatoes over a cookie sheet and bake for 30 minutes.

Recipe makes about 2 1/2 cups sauce.

9. When the potatoes are done, warm the pita bread in a damp towel for 2-3 minutes to soften.

If you need the recipe to be nut-free, substitute 1 1/2 cups of silken tofu instead.

If you use tofu, take out the lemon juice, which is used to cut the sweetness of the cashews.

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1. Meanwhile, slice the potatoes into thick french fry sized slices.

You can keep the skins on.

6. Once tempeh gyro slices are done, remove from oven and cover with foil to keep warm. Set aside.

RECIPE NOTES: If you are not using a high speed blender, you can either soak the cashews overnight, grind them into a fine powder using a coffee grinder or boil them for 30 minutes.

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SM-CL1566235

HEALTH & WELLNESS SEPTEMBER 2018

47

TAKING LIFE, ONE STEP AT A TIME:

PHYSICAL THERAPY HELPS YOUNG STROKE PATIENT Most 10-year-old boys take for granted the ability to walk up a flight of stairs, but Javier Solorzano Jr. (“Junior”) is not your typical fifth grader. He’s taking life one step at a time with the help of the pediatric rehabilitation staff at Northwestern Medicine Delnor Hospital.

Junior was born with a congenital heart defect.

Within the first two years of his life, Junior underwent three major heart surgeries at a different hospital, lasting 10 hours each.

After spending months in the hospital, Junior returned home and managed his heart condition.

Junior was living a normal life, explains his father, Javier. However, at age seven, Junior became seriously ill and was hospitalized once again. He needed a breathing tube and catheter. When he was ready to be discharged, he needed to be off blood thinner medication for 10 days before he would be able to go home. During those 10 days, Junior had a stroke that paralyzed his entire left side. As a result, he was wheelchair bound and needed oxygen.

It was a long road back to recovery, and this time, specialists referred Junior to Northwestern Medicine for more comprehensive pediatric care, close to

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HEALTH & WELLNESS SEPTEMBER 2018

home. That’s when he started working with Joe Madonia, DPT, physical therapist at Northwestern Medicine Delnor Hospital Pediatric Outpatient Rehabilitation Clinic.

“Junior has overcome more hurdles in only ten years of life than most people do in their entire lives. He’s had it as bad as you can have it, but you’d never know it. He’s always smiling, and he always makes me smile,” said Madonia.

Junior first attended physical therapy at Central DuPage Hospital and then switched to Delnor Hospital’s Pediatric Rehabilitation Clinic, when it opened in August 2017. The 3,000 square foot

clinic provides rehabilitation services for children who experience delays as a result of illness, injuries, birth defects or other conditions, and features colorful pediatric artwork, vibrant lighting and child-sized amenities.

For over a year now, Junior has attended weekly physical therapy sessions, with Madonia and Laura Ballines, a Northwestern Medicine interpreter, who helps the Solorzano family communicate with the therapists.

Using pediatric-focused physical therapy, Madonia works with Junior to restore function, increase strength and improve mobility. In each session, Madonia instructs Junior in English, and Ballines translates the direction into Spanish. Without hesitation, Junior responds and smiles from ear-to-ear, when he successfully accomplishes the task.

Madonia uses a variety of tools such as slow motion video to demonstrate proper form and small hand weights for building strength. Fitting Junior with proper orthotics to provide the right support for walking was also important. Like any boy his age, Junior is motivated and inspired by rewards. His reward of choice? Watching his

favorite Pink Panther video after completing a difficult task, such as walking a certain distance on the treadmill.

Junior is now able to take a few unaided steps using a cane, and he no longer relies on oxygen.

He’s starting to use his left hand and he can push up out of his wheelchair and bed. This fall, Junior will attend elementary school four days a week, where he receives 30 minutes of therapy. He will miss school one day a week in order to attend therapy sessions with Madonia and other therapists at Delnor Hospital.

“Joe is an excellent therapist.

The improvement in Junior is huge. It is very helpful to have these services so close to home,” says his father, Javier, a resident of Aurora.

The pediatric outpatient rehabilitation clinic is ensuring children like Junior lead a full and satisfying life at home and in school, explains Madonia.

“Junior was so immobile before, and he’s come such a long way. His progress shows how a dedicated clinic can make a difference.”  To learn more about Northwestern Medicine Delnor Hospital Pediatric Outpatient Rehabilitation Clinic, please visit nm.org/pediatricrehab.

T H E PAT H TO B E T T E R O RT H O PA E D I C C A R E STA RTS H E R E .

Northwestern Medicine Orthopaedics offers specialized care, close to where you live and work. Whether you need care for common injuries or complex issues, we offer a complete range of orthopaedic care including nonsurgical and surgical treatment options. From back pain to hand conditions to joint replacement, our nationally ranked orthopaedics program* combines innovation and expertise to get you back on the path to living a better life. To schedule an appointment, call 630.938.6100 or visit rmg.nm.org/orthopaedics

*Northwestern Medicine Central DuPage Hospital ranked #30 in Adult Orthopaedic Hospitals by U.S. News & World Report, 2017-18

SM-CL1562148

HEALTH & WELLNESS SEPTEMBER 2018

49

Water, water everywhere and not a drop to drink‌

We have the history books of a 93-year-old nursery at our disposal, and we can honestly tell you that fall is consistently our favorite time of year to plant. As the days get shorter, plants start the process of slowing or stopping their growth, as they prepare for dormant season (winter). Most trees and shrubs take to transplanting quite well as dormancy approaches. As fall begins, nighttime temperatures start to drop; the combination of cool nights and warm ground encourages root growth in most species.

The water a plant needs starts to diminish as we get deeper into the fall season. This year however, as we approach fall, we have locally dry conditions that are causing stress to new plantings, as well as

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HOME & LIFESTYLE SEPTEMBER 2018

established plantings. Despite the fact that we had a very rainy spring and early summer, it seems that the faucet was turned off in July.

You may notice established trees changing fall color a little sooner than normal or even dropping leaves prematurely.

If your tree(s), regardless of age, are showing some stress (premature fall color, leaf drop, etc.) it is not too late to help them out. The way that we water an established tree varies greatly from how we recommend water a newly planted tree, so pay close attention to the following instructions:  Watering and caring for an established tree An established tree is one that has been in the ground for three

Let Us Take Care of All Your Landscape Needs years or more. If a tree hasn’t been recently transplanted, it should have an extensive root system. Many established tree root systems extend well beyond the drip line and can often be twice as wide as the tree canopy itself. The feeder roots for trees are the smaller finer roots out towards the end of the root system. In order to effectively water a tree, you have to get water to those feeder roots. An oscillating sprinkler placed in the lawn or bed directly under neat the dripline or just outside of the dripline is my preferred method for watering established trees. Leave the sprinkler to run for 2 hours per location. It is important to let the sprinkler run for an extended period of time in order to deliver water down to where the tree’s roots are.

Based on the tree's size and the coverage area of your sprinkler, it may be necessary to move the sprinkler around the circumference of the tree's drip line in order to effectively hydrate the tree. This is a very effective watering method and can be repeated once every 2-3 weeks or until regular rainfall occurs.  Watering and caring for a newly planted tree As stated above, trees need water delivered to wherever the feeder roots for a tree are located. In the case of newly planted trees (trees that were transplanted this year or

in the last 2-3 seasons) the root system may actually be narrower than the canopy of the tree. Sprinklers or lawn irrigation systems are not effective at getting water to the root system of newly planted trees. Our preferred method is to water the tree with a slow trickling hose placed right next to the trunk of the tree (in the mulch ring). Typically we tell people to turn the hose on about a quarter turn and let it trickle at the base of the tree for 30-45 minutes. This method will hydrate the root ball and the surrounding soil that contains the tree's root system.

I recommend doing this type of water once every 7-10 days for your younger trees. It is important to let a tree dry out a bit in between waterings.

This drying out period will encourage the roots to go deep and will help prevent root rot diseases which are more prevalent in our heavier soils than they are in parts of the country that have sandy or loose soils.

Meagan Provencher is the Senior Landscape Designer for Wasco Nursery & Garden Center. She can be reached at 630-584-4424 or design@ wasconursery.com

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51

DEER IN THE SPOTLIGHT

at Hickory Knolls Discovery Center

By CAROL HAGGAS

I

it would be worthwhile to show visitors that, no, nature is nature and such animal behavior can happen right here in your own backyard, too,” said Otto. “These are massive animals – in excess of 300 pounds probably – and the force of what they’re capable of can only be imagined. I’m sure they were ferociously stomping the ground and grunting loudly as they fought each other.”

t had to have been a scene worthy of an “Animal Planet” documentary on territory dominance.

Two bucks – male deer – one maybe slightly past his prime, the other raring to show his prowess, fight to claim breeding rights. They charge each other with force and determination, their magnificent antlers morphing from showy display of virility into weapons of destruction.

It would be a battle to the death – literally – as their antlers became hopelessly interlocked. No one would emerge victorious; both would fall to their death, forever intertwined.

The fact that such a confrontation played out, not on a TV screen but on the grounds of Norris Woods Nature Preserve, makes the new display at Hickory Knolls Discovery Center that much more fascinating.

A glass case just inside the Center’s entrance, positioned fittingly beneath the donated trophy head of a White-Tail Deer, is the final resting ground for an interlocked pair of antlers belonging to two deer caught in just such a struggle. Young Buck and Drop Tine, as the pair came to be known, were familiar to the ecological restoration resources team who regularly oversaw maintenance of Norris Woods. Amid a landscape of torn-up plants and dried leaves, their bodies were discovered in November, 2014.

Their conjoined antlers told the story of what happened.

“We think that one of Young Buck’s tines

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HOME & LIFESTYLE SEPTEMBER 2018

This wasn’t the first time two territorial White-Tail Deer were locked in mortal combat on Park District property. A similar situation occurred several years ago, according to Otto. flexed and became stuck behind the oddly shaped point on Drop Tine’s rack,” said Pam Otto, Manager of Nature Programs and Interpretive Services. “They were unable to disengage and so both bucks fell together and died.”

Due to the unusual nature of their demise, as well as the extreme size of their rack of antlers, the decision was made to preserve the skulls for education purposes. The Illinois Department of Natural Resources Conservation Police was called to the site and tagged each deer to signify that the manner of their death was natural. Otto and other members of the naturalist staff harvested the bucks’ heads and buried them 6 feet underground where natural decomposition could occur safely below the frost line. Six months later, in May, 2015, the skulls were exhumed and, over the course of another year, were further processed to ready them for display.

“Because this is the kind of thing that you only think happens out in the wild, we thought

“We didn’t discover those two deer until it was too late to preserve them properly for display,” said Otto.

“But because we remembered that earlier pair of bucks, we knew we had to act quickly to secure Young Buck and Drop Tine.”

At no point in the harvesting, burying, exhuming or restoration process were Young Buck’s and Drop Tine’s antlers ever unlocked.

They are positioned in the display case exactly as they were found. Time, however, did loosen the lower jaws of both deer and these, too, are displayed to help show the relative age difference between the two. By comparing the size and wear on the intact teeth, one can infer that Drop Tine was older than Young Buck, although their exact ages cannot be determined.

So, although they once battled for supremacy in their St. Charles territory, Young Buck and Drop Tine are united in their new mission – educating visitors about the habits and habitats of the White-Tailed Deer. Hickory Knolls Discovery Center is proud to give these once majestic animals a permanent home.

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53

Planting seeds of success West Chicago garden center growing much more than flowers

A

very special business in West Chicago holds the key to job training and employment opportunities for people with disabilities. As a direct result of their hard work, We Grow Dreams Greenhouse sells a wide array of high quality annuals, perennials and mums for area gardeners, decorators and landscapers alike.

The idea for a greenhouse employing people with disabilities came about when several local families were investigating job opportunities for their high school and adult children.

A greenhouse was identified as a labor-intensive business, something necessary for a dynamic job vocational training program for these potential team members.

The program would provide a set of building blocks for the new employees, such as how to punch

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HOME & LIFESTYLE SEPTEMBER 2018

in and out for work hours, how to shake hands and establish a personal rapport with co-workers and customers. Being on time, understanding directions, learning key locations within the property and completing the tasks assigned also are key components of their weekly jobs. With the assistance of their job coaches, most tasks are completed on time with a sense of pride. When jobs are not finished, the team next up will get things done.

Then there are the flowers.

Each spring the garden center offers more than 650 varieties of annuals, 80 unique perennials, ground covers, ivy, hanging baskets and even tropical plants.

With fall comes the explosion of color that many customers anxiously await. Nearly 40 colors of mums – with names like Paintbox Purple, Radiant Red, Sundance Yellow and Emberglow

Orange – are available in 4.5 inch, 6, 9 and 14 inch pot sizes. This makes it very easy for the causal flower lover to pick a favorite color and size for pots, window boxes or front porch displays. Add to this a collection of dazzling fall cabbage and kale, and any gardener will have a host of colors and textures to use in decoration.

Pumpkins, gourds and straw bales round out the fall offerings.

For customers searching for something unique for fall, show up early for the unusual (and sought-after) hanging mums.

Also grown are tri-colored mums, featuring 3 unique colors blooming at the same time in larger 14 inch pots. These sell out quickly, usually gone by the end of September.

As for the role team members play in our production of these plants: they are the people responsible for washing the

We Grow Dreams pays its team members the state's minimum wage, offering them a path to qualify for additional benefits later in life.

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pots (which the garden center recycles), filling the pots with soil and transferring them all to our growing houses throughout the year beginning in February.

Team members also paint and stain growing benches, weed the grounds, maintain the center’s five acres, grow produce for various food pantries and handle all of the center’s composting.

With an average of 30 plus team members on the payroll, We Grow Dreams is one of the largest employers of people with disabilities in the area. And the garden center pays its team members the state's minimum wage, offering them a path to qualify for additional benefits later in life.

We Grow Dreams operates year around, with varying hours which are posted online at www.wegrowdreams.org.

Also provided online are plant

lists and details about the job program.

We Grow Dreams is located at 1055 West Washington in West Chicago. Call 630-293-0100 for more information. If you have questions regarding a potential team member contact Gregg, for plant info ask for Linda.

Donations to this 501c3 not for profit business are always needed and can be mailed to: We Grow Dreams Greenhouse, 1055 West Washington St. West Chicago, Il 60185 or can be made thru our website at www. wegrowdreams.org by clicking on the donate button and following the directions thru Pay Pal.

Handcrafted... Jewelry Handbags Scarves Hats Unique Gifts 226 S. Third St. Geneva 630-457-5606 falmouthroadjewelry.com HOME & LIFESTYLE SEPTEMBER 2018

55

Tom’s Cookbook Library with TOM WITOM

Kick back in the dog days of summer with a different kind of book…a cookbook! And we’ve got just the person to lead you in the right direction, Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. His quick and simple reviews, known as Tom’s Cookbook Library, are featured regularly in our sister publication, the Kane County Chronicle. Contact him at editorial@kcchronicle.com or check up his past reviews online at www.kcchronicle.com

‘Savannah Celebrations’ goes for tried and true “Savannah Celebrations” (Pelican) shines a light on simple Southern party menus.

Its author, Martha Nesbit, draws on extensive experience as a food editor, columnist and restaurant reviewer for the Savannah Morning News.

Nesbit has assembled a diverse collection of 16 special-occasion meals from christening parties and simple fish suppers to wild game dinner and Gullah cooking which refers to the combination of African and Low Country cultures.

The book includes more than 150 recipes.

A good side dish in the chapter on birthday parties is Summer Vegetable Stir Fry (recipe below).

SUMMER VEGETABLE STIR FRY (Serves 8) • 2 Tbl. olive oil • 2 zucchini, pared lightly and sliced into 1-inch sticks • 1 or 2 yellow squash, pared lightly and sliced into 1/4-inch rounds • 1 large onion, cut in slivers • 1 large green pepper, cut in strips • 1 large red pepper, cut in strips • 1 large yellow pepper, cut in strips • 1 garlic clove, minced • 1 (14-oz.) can whole tomatoes, roughly chopped, with juice, or 1 can diced tomatoes, with juice • 3 Tbl. parsley, washed and chopped • 1 Tbl. fresh dill, chopped • 1 Tbl. fresh basil, chopped • 1/4 cup Parmesan cheese, grated

An alternative to boozy cocktails “Session Cocktails” (Ten Speed Press) highlights the latest trend to captivate creative bartenders: low-alcohol drinks for any occasion.

The book represents the work of food and drinks writer Drew Lazor and the editors of Punch, a James Beard Award-winning online magazine that covers wine, spirits, beer and cocktails.

Session, in this context, refers to leisurely consumption of fresh-flavored low-alcohol beverages. Readers (both professional and home mixologists) will find more than 60 inventive recipes.

Typically, a session cocktail contain no more than 3/4 ounce of strong spirit. Under a header “Rules of the Low-ABV (alcohol by volume) Drink,” strong spirits such as scotch, aquavit and other potent spirits are recognized as flavorful seasonings, rather than the base of your drinks.

Here are a couple classic cocktails re-created at low proof: SESSION MARGARITA

SESSION MANHATTAN

• 1 1/2 ounces Manzanillla Sherry • 3/4 ounce tequila or mezcal • 3/4 ounce orange liqueur (preferably Combier) • 3/4 ounce lime juice • Bar spoon agave syrup • Pinch of salt

• • • • •

Put all the ingredients in a shaking tin, add ice and shake until chilled.

Strain into a rocks glass filled with ice, then garnish with a lime wheel.

1 ounce sweet vermouth 3/4 ounce rye whiskey 3/4 ounce amontillado sherry 1/2 ounce dry vermouth 2 dashes of Angostura bitters

Put all the ingredients in a mixing glass, add ice and stir until chilled.

Strain into a coupe, then garnish with a lemon twist.

In a large stir-fry pan, saute zucchini, squash, onion, peppers and garlic in olive oil until vegetables begin to soften, about 5 minutes.

Add tomatoes and juice. Sprinkle on herbs.

With pan uncovered, allow mixture to simmer over low heat about 10 minutes more. Turn off heat. Sprinkle on Parmesan cheese.

Serve immediately.

HOME & LIFESTYLE SEPTEMBER 2018

57

By THOMAS MCCARTNEY

I

had the good fortune of having grown up as part of a multigenerational farm in a very picturesque setting. My family was very rich, but we had little money.

It is not uncommon for small business owners to have most of their net worth tied up in their business and in this regard our situation was no exception.

What was exceptional, however, was my father’s foresight: he had secured permanent life insurance with a highly-rated company and regardless of what type of year the business had, he made sure that his premiums were paid.

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BUSINESS & CIVIC SEPTEMBER 2018

As a result, when this Korean War Veteran and former collegiate athlete died at the young age of 64, after fighting cancer for 16 years, he was able to take care of the family he loved so dearly, even from the grave.

The concept of life insurance can be traced back to as early as 100 B.C. when soldiers of the Roman Empire formed burial clubs to pay for funeral expenses of fellow soldiers. Centuries later, a formal life insurance industry developed and continues to innovate and evolve. This protection long has been an essential foundational block of financial planning.

Whether you are interested in obtaining coverage for the first time or realize that it has been too long since you last reviewed

your current coverage, here is a quick primer.

Term life insurance covers you for a specific period of time, or term, and offers a death benefit, but no cash value. Term can be an inexpensive way to protect beneficiaries and can be utilized for: • people who have a temporary need for life insurance protection (for example, a parent who wants to assure that there is money for college education.)

• individuals who need a large amount of insurance protection but have limited cash • those with specific business needs (for example, protecting a business against the loss of a key employee).

Permanent life insurance is any form of life insurance other than term. Common examples include whole life, universal life (including indexed-universal life) and variable universal life. These policies combine term life insurance with a longterm, tax-sheltered savings plan.

Permanent policies are intended to provide a death benefit for an insured’s lifetime. These contracts also build up a cash value that can provide some additional flexibility as you may be able to borrow against, withdraw from, or use to pay future premiums1. Permanent insurance is typically used for: • estate planning including income tax-free death benefits that are also protected from the claims of creditors in many states2 • those who prefer more stable premiums over the life of the policy • those who seek a policy that allows them to build taxdeferred values or even in some cases tax-free future income1 Deciding on the type and amount of life insurance you need – whether for personal or business solutions – requires proper consultation from a licensed financial advisor. In the meantime, if you’d like additional guidance feel free to visit www.mapyourfuture.net for tools to help prepare you for the conversation.

Dad seemed “bullet-proof ”. As a youth, he was voted the “healthiest boy in Rock County” and as a man I felt he resembled the muscular, bald figure on the Mr. Clean label (minus the earring). The thought of becoming terminally ill in the prime of life seemed as remote to him as it may to you.

There may be no better time to plan for your future than now3.

Loans and partial withdrawals will decrease the death benefit and cash value and may be subject to policy limitations and income tax.

1

Section 101(a)(1) of the Internal Revenue Code states as a general rule that death proceeds are excluded from the beneficiary’s gross income for federal income tax purposes, however there are exceptions in some situations

2

This material is intended for informational purposes only and should not be construed as legal or tax advice and is not intended to replace the advice of a qualified attorney or tax advisor. File#1113-2018.

3

 Tom McCartney is the Founding Principal of My Advisor & Planner and a registered representative and investment advisory representative with M Securities. Investments in securities involve risks, including the possible loss of principal. My Advisor & Planner is independently owned and operated.

McCartney and his team can be reached at info@mapyourfuture.net or 630-457-4068.

Photo by Indre Cantero

Securities and Investment Advisory Services offered through M Holdings Securities, Inc. (Member FINRA/SIPC).

My Advisor & Planner is independently owned and operated.

File #0709-2018

BUSINESS & CIVIC SEPTEMBER 2018

59

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Kiko learns to walk (and LOVE) again When Kiko’s owners surrendered him to Anderson Animal Shelter, they stated that he had suddenly lost the use of his rear legs three days prior and still wasn’t improving. They were no longer able to care for him if he couldn’t walk, so we took him in and got to work.

Not being able to use his rear legs was only one of the battles this littleguywould wouldend endup upfighting. fighting. littleguy

"Michelle stopped by to see me at work one day and brought up the story of this poor little paralyzed dog. Since he needed such specialized care and I used to be a vet technician she thought we would be a good match, but I was not ready to even think about adopting yet. I had just lost my dog after 17 wonderful years and I knew that I would be ready soon, just not today," Ellen recalled. Then as she remembered what happened next, she burst out laughing. "So, what do you think Michelle does? She leaves, then immediately returns with Kiko. She convinced me to foster him, but honestly, I knew within 20 minutes that I was never letting him go. He was meant to find me."

Kiko's happy ending started at that very moment. Ellen began by creating a supportive holistic healing and health plan for him. Kiko started intense therapeutic sessions with an acupuncturist, massage therapist and chiropractor.

Kiko spent the next two years on a very long road of recovery, up against an exhaustive list of medical complications that prevented him from being medically cleared for adoption. This included demodectic mange, a number of recurring blood and bladder concerns and multiplebroken teeth. Also, due to the paralysis of his back legs, which kept him essentially immobile, his bladder function was compromised and required manual expression by clinic staff.

And after a bit of time and a lot of love, this tiny dog with the spirit of a warrior began to walk again with a little swagger in his step. "I'll be walking him and I will just start to cry because he is such a soldier. He walks, he runs, he even jumps up onto the couch!"· Ellen was so moved by Kiko's story and the role that Anderson played in it, she decided to join Anderson's Legacy Society. "I wrote Anderson into my will. I want to leave my legacy by supporting the things I love even after I'm gone."

Adopt. Donate.

Foster. Volunteer.

Kiko's resilience and fighting spirit captured the love and attention of our staff and volunteers. Elizabeth Closson, one of Anderson’s dedicated volunteers, spent many afternoons with Kiko out of his kennel working on his muscle strength. Another volunteer, Michelle Adams, was so taken by Kiko that she purchased a wheelchair of his very own so that he could further build up his strength - with the hope that one day soon, he would walk again on his own.

Michelle's deep love for Kiko translated into her being a very important part of his happily-ever-after. She spent a lot of time advocating for Kiko by sharing his story with everyone she could.

As luck or fate would have it, one day Michelle found herself in a conversation with her friend, Ellen Ferguson, and began to tell her the story of the handsome chihuahua at Anderson named Kiko.

Anderson Animal Shelter - A Humane Society -

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SOUTH ELGIN

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BLOOMINGDALE

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www.andersonanimalshelter.org This message is made possible thanks to our featured sponsor DePaw University Canine Campus

DePAW Canine Campus

Stop in at DePAW to check out our gourmet pet food items! We offer an extensive variety of quality dog and cat foods such as Natural Planet, Pure Vita, Fromm, NW Naturals Frozen Pet Food, Stella & Chewy’s Freeze-Dried & Frozen lines, and Bosco & Roxy’s Gourmet Bakery Treats & Frozen Yogurt. If you do not see your preferred flavor, we will order it special for you at no extra charge!

Looking for the perfect treat for your pet? Check out our wide selection of Fruitables and Nutri Source packaged treats, Pig Ears, Bully Sticks, Bully Horns, Smoked Knee Caps, and Himalayan Dog Chews.

BOARDING • GROOMING • TRAINING • DAYCARE • EDUCATION • depawK9campus.com 630.232.8663

An Eclectic Mix of Unique Decor, Custom Furnishings & Architectural Salvage

Summer Hours: Tues. & Wed. 10am - 5pm, Thurs., Fri., & Sat. 10am 7pm, Sun. 11 - 5pm

227 S. Third St., Suite 205 2 floor in the Berry House, Geneva 630-402-0072 • www.thelittleredbarndoor.com nd

To see this kitchen visit Havlicek Builder’s, Cooper Woods model in Geneva.