KCM Sept 2015

GENEVA'S FAMED FESTIVAL OF THE VINE RETURNS TO TOWN! PAGE 22

SEPTEMBER 2015

food!

GLORIOUS

We've scoured the cities to discover the tastiest choices | PAGE 8 Plus...

SKIN-SATIONAL FOODS perfect wine pairings spirited cocktails, and more!

TIME TO START THINKING ABOUT INDOOR ACTIVITES…..

Do you have a Basement that is underutilized?

Think of the possibilities….

Home Theater Home Office Bedroom Bathroom Laundry Exercise Room Auxiliary Kitchen Craft Room “Man Cave” or “Lady Cave” Wine Cellar Play Room for the Grandkids Added Storage/Shelving/Off-season Cedar closet Clothing storage Some other ways to transform your Basement: Remove the door to the stairway Open up part of a wall to make the stairway seem less narrow and dark Add and/or enhance Lighting Add a “Faux” window to create the feeling of natural light.

Create a “themed” room, around a hobby or interest There is unlimited potential in most basements, and your overall living space can often be doubled without adding onto your home!

Let’s brainstorm about your Basement!

Call us today!

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"Pearls are always Appropriate!"

Jackie Kennedy

Pearls in all sizes, shapes, and colors.

INSIDE

15

Simple pleasures

Geneva’s Buttermilk offers breakfast and lunch that are pure and nostalgic

DINING & ENTERTAINING 8 FOOD BY FARE In this special, extended Editor’s Choice section, we clue readers in to our favorite fare from around the area.

Pizza, burgers, seafood, breakfast and sweets.

15 SIMPLE PLEASURES

30 FEED YOUR FACE Food does more than satisfy your appetite, it nourishes from within!

Discover the best foods to give you healthy, glowing skin.

HEALTH & WELLNESS 32 FOOD WITHOUT FEAR

Geneva’s Buttermilk offers breakfast and lunch that are pure and nostalgic

Don’t let food allergies weigh you down. Lighten the load, with advice from experts.

18 IN THE SPIRIT

FAMILY IN FOCUS

Wine is fine, but the hottest drinks of the day are mixed, with flair. We talk to local bartenders to get their faves, and find out how to stir them up ourselves.

20 WINE WITH DINNER The best advice for wine is always drink what you like, but if you’re search for the perfect pairing, check out these guidelines from the experts.

22 TOAST OF THE TOWN It’s September, and that means it’s time for Festival of the Vine, Geneva’s annual event celebrating good food and great wines.

HOME & LIFESTYLE 24 TREMENDOUS TABLES Put together a dinner party your friends will savor, with tips from nearby decorators

26 WARM WELCOME HOME Cozy up your home, with furnace tips from Confident Aire.

28 A FEW OF MY FAVORITES Wasco Nursery’s Megan Provencher shares her her favorite garden gems, which aren’t always your garden variety .

4 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

FASHION & BEAUTY

34 MUNCH THAT LUNCH! School is back in session and for many, that means packing lunch for finicky kids. Stay sane and keep the kids satisfied with sage ideas from a local caterer.

36 YOGA FOR ALL This time-honored practice offers stress relief, fitness and more to participants of all ages, at Pottawatomie Community Center.

BUSINESS & CIVIC 42 PASSIONATE PRESERVATIONIST For Mary Zaander, activism comes naturally.

OUT AND ABOUT 44 PERFECT PAIRING Art and wine come together at Oscar Swan show.

46 JAZZ THINGS UP Annual Jazz Weekend to feature live shows across St. Charles

50 CALENDAR OF EVENTS Check out a variety of local events, courtesy of our own Planit Kane website!

www.kcchronicle.com/magazine

Editor's Note I’ve been hungry all month long.

Putting together the September issue of KC Magazine has tempted my taste buds, inspired my culinary creativity and introduced me to new favorites from across the Tri-Cities.

We’ve hit restaurant after restaurant – out-of-the-way treasures and popular stops – to bring our readers the most delicious dining offerings we could find.

Succulent seafood and brilliant burgers.

Decadent desserts, perfect pizzas and breakfast that’s “da bomb.”

Geneva’s popular Festival of the Vine, which offers tastings paired with great local cuisine in the Flavor Fare, and St. Charles Jazz Fest which treats folks to some of the best live jazz music at 10 participating restaurants and pubs in the city.

And speaking of jazz, we’ve got tips to “jazz” up your kid’s school lunch this fall, so don’t get stuck in a peanut butter rut.

I’ve always attested that people move to the Tri-Cities for the natural landscapes and the dining scene. The proof is in the pages.

Published by Shaw Media 333 N. Randall Road, Suite 2 St. Charles, IL 60174 Phone: 630-845-5288 www.kcchronicle.com/magazine

Thanks for reading,

Food. Glorious food.

Resident barflies and master mixologists share their favorite cocktail recipes, and a helpful guide to wine pairing will keep you looking like an expert whether at a private dinner party or night on the town.

Sherri Dauskurdas Editor

But food is more than flavor. Often its medicinal, sometimes it's, and even treacherous. We look at which foods are good for your skin, and what to do if a food allergy is causing you ill.

GENERAL MANAGERS Jim Ringness 630-845-5228 jringness@shawmedia.com Laura Burke 630-427-6213 lburke@shawmedia.com EDITOR Sherri Dauskurdas 630-427-6209 sdauskurdas@shawmedia.com DESIGNER Carol Manderfield 630-427-6253 cmanderfield@shawmedia.com

Food and drink are center stage in the Tri-Cities this month at two great events:

ACCOUNT MANAGERS Sandra Petti 630-313-0251 spetti@shawmedia.com

on the

COVER

Got a craving?

The Jackalope is one of Crosstown Pub's signature sandwiches.

We also hand-picked breakfast, pizza, seafood and sweets to tempt you tastebuds.

Page 8

Tricia Walter 630-845-5272 twalter@shawmedia.com CORRESPONDENTS Yvonne Benson, Chris Walker, Shonda Dudlicek, Allison Horne, Wendy Foster, Jody Paige PHOTOGRAPHERS Joe Perez, Jennifer Kaye

Kane County Magazine is available by subscription for $24 a year. If you would like each month’s edition mailed to your home, send payment information and address to Kane County Magazine, 7717 S. Route 31, Crystal Lake, IL 60014 or via email at subscriptions@shawmedia.com.

Photo by Jennifer Kaye

6 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

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KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 7

¢ EDITOR’S CHOICE ® FODD BY FARE ¢

PIZZA ¢ COTTO A LEGNA 500 S. 3RD STREET, GENEVA

Enjoy an upscale pizza experience in the heart of downtown Geneva at Cotto a Legna. The wood-fired pizzas are as beautiful as they are delicious, with delicate crusts and flavorful toppings that offer something for whatever your mood. The Fina blends creamy mozzarella and salty Prosciutto with fresh crisp arugula and shaved parmigiano cheese. For something delightfully different, enjoy the Salmone – with smoked skamorza, sauteed smoked salmon and fried sage. A lovely wine selection ensures perfect pairings at this stylish Geneva pizza destination.

¢ AURELIO’S

330 W. STATE STREET, GENEVA Those looking for a classic, nostalgic pizzeria experience need look no further than Aurelio’s Pizza in Geneva. A delicious thin crust and signature cheese blends give Aurelio’s a familiar delicious taste that keeps you coming back. Try an Aurelio’s Super Six – with sausage, cheese, green pepper, ham, pepperoni, and mushrooms – or try something different with the taco or Hawaiian pizza. Ample indoor seating is available, while a quaint back patio is the perfect spot to enjoy a pie among friends on a pleasant September evening.

Cotto A Legna in Geneva Photo by Jennifer Kaye 8 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

DINING & ENTERTAINING

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GALENA CELLARS

Picturesque

Riverside Dining Pal Joey's in Batavia Photo by Jennifer Kaye

¢ PAL JOEY’S

31 NORTH RIVER STREET, BATAVIA However you like your pizza crust – thin, super-thin, even gluten free – you’ll find it delicious at Pal Joey’s in downtown Batavia.

Choose from red sauce, white sauce or barbecue and pair with an array of both traditional and specialty ingredients. (We are partial to the artichoke and tomato with fresh garlic…yum!) But the pizza is only part of the story at Pal Joey’s. The other chapters are about location. Situated perfectly along the Fox River, Pal Joey’s has one of the best outdoor dining experiences in the Tri-Cities.

Beautiful views, a good river breeze and live music round out your evening.

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31 N. River Street Batavia Has something for everyone!

630.593.6600 Fine Italian Food & Award Winning Pizza Catering for Every Taste and Budget

Pal Joey’s

paljoeys.com

DINING & ENTERTAINING

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 9

¢ EDITOR’S CHOICE ® FODD BY FARE ¢

Cajun style black and blue burger at Valley Lodge Tavern in St. Charles Photo by Jennifer Kaye

BURGERS ¢ VALLEY LODGE TAVERN

¢ COUNTRY HOUSE

You can get personal with your burger at Valley Lodge, and build your own with more than 20 toppings and a half-dozen bread choices.

There’s even a homemade turkey burger if that’s your style. But we suggest choosing one of the delicious signature combinations already emblazoned on the Valley Lodge menu: The Cajun style black and blue burger is made with fried onions, blue cheese and a bit of a kick. The Saganaki burger turns gyros green with envy, pairing classic Greek flavors, saganaki cheese and a pita into a great burger anytime of the day.

The Country House is so famous for its burger, the website address is burgerone.com. With a hearty half-pound of beef on dark rye, its more than a simple patty melt, it’s an institution. Get it with cheese, or dressed in a pretzel bun if you prefer. (Gluten free also available.)

Or go exotic with the ostrich or buffalo burgers, either way you’ll be full and satisfied. Looking for a little less to handle? Try the trio of mini cheeseburgers on the appetizer menu.

109 W. MAIN ST., ST. CHARLES

10 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

2095 S KIRK RD., GENEVA

DINING & ENTERTAINING

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Casual Dining in a Rustic Atmosphere Located at the Northeast Corner of Fabyan Pkwy & Kirk Road.

Voted 2015 Best Burger of the West

by Readers of West Suburban Living

Ask about our catering service Online ordering is now available!

Jackalope burger Crosstown Pub and Grill in Batavia Photo by Jennifer Kaye

PLANNING A CELEBRATION?

We accommodate private parties

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Open 7 days a week for Lunch & Dinner

2095 S. Kirk Rd. • Geneva • (630) 208-8181 www.BurgerOne.com

¢ CROSSTOWN PUB AND GRILL

1890 MILL STREET, BATAVIA At Crosstown Pub, they start with fresh ground 1/2 pound Angus steak, before suiting up for a variety of flavor combinations sure to please. Partake in the Jackalope Burger, layered with onion rings, cheddar cheese, applewood smoked bacon and shut up sauce, (as in “shut up, that’s good). Or the curiously-named Hairy Uncle Dan, cooked with Chorizo sausage, tater tots, american cheese, bacon, and topped with a fried egg. But the most creative has to be the Nutter Mutter, a burger topped with candied bacon and peanut butter, grilled pineapple, feta and honey sriracha sauce. We’re not sure how they arrived at this one, and it’s not for the faint of heart.

But a nice touch is that every burger can be reborn with breaded or grilled chicken breast or black bean veggie patty.

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ROOKIES 2 ROOKIES 3 THE GROVE, ELGIN HUNTLEY 2486 Bushwood Drive 12220 Princeton Dr. Elgin (Rt. 47) Huntley P: 847.551.9006 P: 847-669-8600 F: 847.551.9043

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DINING & ENTERTAINING

ROOKIES 4 POPLAR CREEK PLAZA 4607 West Higgins Rd. Hoffman Estates P: 847-645-0005 F: 847.645.0295

“Rookies All American Pub & Grill”

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 11

¢ EDITOR’S CHOICE ® FODD BY FARE ¢

Chilean sea bass at Wildwood in Geneva Photo by Jennifer Kaye

SEAFOOD ¢ WILDWOOD

477 SOUTH THIRD STREET, GENEVA Has midweek got you down? Gear back up Thursdays at the Wildwood Oyster Bar. Enjoy fresh oysters from both coasts, shucked and iced with fresh lemons, champagne sauce, hot sauce and horseradish. Diversify with a plateful of peel and eat shrimp, tossed tastily in Cajun seasonings. Looking for a more formal affair? The dinner offerings boast a cozy seafood fondue for two – shrimp, crab and scallops simmered in a rich and creamy white wine sauce – served handily in a warm bread bowl. Or enjoy the steamed Chilean sea bass, lightly seasoned with citrus and fresh herbs, alongside sweet sugar snap peas and saffron rice. Pair it with the perfect glass of wine from Wildwood expansive selection to complete the experience.

12 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

DINING & ENTERTAINING

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FRANCESCA’S ¢

BY THE RIVER

200 S. SECOND STREET, ST. CHARLES

Perfectly prepared fish that flakes beautifully from fork to mouth – flavorful grouper, delicate tilapia, buttery salmon – prepared with rich, roasted sauces of tomato, mushroom, herbs and wine. That’s how Francesca’s stays at the top of the seafood game. Blending contemporary ideas about food with traditional rustic flavors and recipes, Francesca’s seafood options remain our favorites on the menu, year after year. Stopping for lunch? Don’t miss the Ciabatta al Salmone, a filet of grilled salmon served on fresh bread with arugula, avocado, red onion, tomatoes and lemon aioli.

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Pesce con Porri e Funghi at Francescas in St. Charles Photo provided

Fish and Chips at Claddagh in Geneva Photo provided

¢ E&S FISH COMPANY

¢ CLADDAGH

Whether you are ordering dinner or buying fresh seafood to prep at home, it’s hard to find fresher than E&S. This hidden gem of the TriCities comes across equally casual and special, with great lunches and limited dinner options by reservation. The fish tacos are a known specialty, as is the variety of fish sandwiches – blackened grouper, crab cake, salmon burger.

Softshell crabs are the ultimate in comfort seafood.

Who doesn’t love a good fish fry? And at Claddagh, they’ve got you covered. Fresh cod filets are dipped handily in Smithwick’s Irish Ale batter, and cooked until golden brown, crispy and delicious. Enjoy it with a pint of Smithwicks on the side, or your favorite beverage, tangy coleslaw and house made chips. Or try it as a sandwich, on toasted ciabatta bread with tomato and onion.

311 N. SECOND STREET, ST. CHARLES

DINING & ENTERTAINING

1702 COMMONS DRIVE, GENEVA

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 13

¢ EDITOR’S CHOICE ® FODD BY FARE ¢

Salmon Benedict at Nosh in Geneva Photo by Jennifer Kaye

Spinach tomato florentine Benedict Photo by Sandy Bressner

BREAKFAST ¢ NOSH

211 JAMES STREET, GENEVA Nosh is one of those places you discover almost by accident, taking a walk on a warm Saturday morning, or shopping downtown on a Sunday afternoon. Off the main drag but not out of the way, Nosh offers up the bedrocks of breakfast fare, polished into culinary gems. Whether you opt for one of nine signature benedicts (we adore the RedEye, made with sliced, coffee-crusted steak) or an old-school Costa Rican breakfast skillet, eggs and cheesy pink beans served along side jicama slaw, and homemade tortilla, you’ll be more than satisfied. And bring the kids! They will love the Mars Bar hotcakes, made with chocolate chips, almonds, caramel, whipped cream and love.

14 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

¢ ABBY’S BREAKFAST AND LUNCH

11 NORTH THIRD STREET ST. CHARLES It’s been said that breakfast is the most important meal of the day, and with the help of the folks at Abby’s Restaurant in St Charles, it can also be the most fun. The signature corned beef hash is complemented by seasoned roasted sweet potatoes, for a slightly sweet, slightly earthy finish.

Biscuit batter is prepared in the waffle iron, producing a taste and texture experience that is crispy and delicious, with plenty of nooks and crannies to carry the chef’s Andouille sausage gravy. We think it pairs perfectly with a fully–appointed Bloody Mary. Or partake in one of a half-dozen Egg Benedict selections. Up for something sweeter? Try a stack of the chocolate pancakes, with a steamy cup of Kona coffee.

DINING & ENTERTAINING

¢ HARNER’S BAKERY AND RESTAURANT

10 W. STATE STREET NORTH AURORA Farm fresh. Homemade. No frills. That’s what you get at Harner’s Bakery and Restaurant in North Aurora, and it’s satisfying as heck.

Country-fried steak and eggs, creamy-rich sausage gravy and fresh baked biscuits, pancakes in buttermilk or buckwheat. Want a pork chop for breakfast? Done. And served all day, every day. But don’t forget the sweeter side. Try a slice of Harner’s famous butter pecan coffee cake, or one of the best doughnuts in the business, straight from Harner’s in-house bakery.

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SIMPLE PLEASURES Geneva’s Buttermilk offers breakfast and lunch that are pure and nostalgic

By YVONNE BENSON

T

here’s something cheerful and pure about the childhood memory of picking a perfectly ripe strawberry from the plant, or discovering that a pea pod is surprisingly sweet for a vegetable.

It’s wholesome and real. And that’s what Buttermilk Restaurant in Geneva is about.

Owner Katie Kouvelis confessed, “…we have always wanted to open a modern, upscale breakfast place with real ingredients. [My husband Spiro and I] were sitting on our porch one day, and saw the listing for this place, and I just realized it would be the perfect location.”

something still didn’t feel right so we went back to the drawing board. When we came up with Buttermilk, we knew it was perfect.”

Another taste of perfection: signature buttermilk biscuits, texture rich with a crisp golden outside and a warm soft center.

“They are delicious, we make them fresh daily,” she described. “They are fluffy and airy,

They enlisted Cara and Andy Mamott, of Haven Design Group, to design the space for them, and the result is just as simple and pure as the ingredients they use: white wainscoting walls carefully adorned with the name “Buttermilk” printed in large, black, simple letters and, of course, a picture of a cow. The lighting mostly flows from expansive windows, streaming sunshine. The rest comes from simple industrial-style lighting highlighting wooden tables, white chairs, and exposed duct work on the ceiling.

Together with their business partner Pete Kostopoulos, they opened Buttermilk in the spring of 2015. “Originally we were going to use a different name,” Kouvelis explained, “but

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not dense. We like to drizzle them with honey butter for just the right amount of sweetness.”

Just like any nostalgic memory, there are fond secrets. Kouvelis exposed the best kept secret on the Buttermilk menu: the Corned Beef Brisket Skillet. “The corned beef is cured in house, and it melts in your mouth.” She continued, “Also are Banaoffee Pie Pancakes, which stands for banana and toffee blended together. The buttermilk pancake batter is layered with bananas and chocolate chips, then topped with a warm toffee sauce, whip cream, graham crackers, and chocolate curls.”

Kouvelis revealed, “My favorite time at the restaurant is definitely the bustle of when we are packed. I love the energy and the stress of getting the orders out. It’s very exciting to see our restaurant filled with customers enjoying the food and the experience.”

In order to accommodate that bustling energy, Kouvelis has leased part of the store next door and is planning to expand to accommodate more sitting, also adding more booths.

Photo by Jennifer Kaye

DINING & ENTERTAINING

Just like childhood, Buttermilk’s menu changes and grows. Seasonal ingredients keep food at its peak and chefs continually offer items that keep up with food trends. Checking back regularly to discover new foods is part of the fun of Buttermilk.

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 15

¢ EDITOR’S CHOICE ® FODD BY FARE ¢

SWEETS AND TREATS ¢ LATEST CRAVE

¢ ALL CHOCOLATE KITCHEN

227 S. THIRD STREET, GENEVA Cupcakes have enjoyed newfound fame and favor on the dessert scene, in flavors and styles from simple to extravagant. Nowhere is that more evident than at the Latest Crave cupcake shop in downtown Geneva. Discover the Peanut Buttern-Jelly cupcake, like a peanut butter cookie and a peanut butter and jelly sandwich all rolled into one, and topped with with marshmallow fluff frosting. Or the Pineapple Upside Down, in which pineapple buttercream sits below a yummy yellow cake with a buttery brown sugar topping, pineapples and a cherry on top. Some 30 different varieties to satisfy anyone.

33 SOUTH THIRD STREET, GENEVA Chef Alain Roby of All Chocolate Kitchen is Geneva royalty. The award-winning pastry artist and chocolate and sugar sculptor has been featured on the Food Network, the Food Channel, and won awards from around the globe. And while his truffles, pralines and pastries are truly a treat, our favorite at ACK is the homemade gelato. Creamy, smooth, and all natural, these delights come in flavors to tempt any palate – key lime pie, tiramisu, hazelnut and passion fruit – to name a few. They are made fresh every day so the choices vary. Try a scoop of your favorite flavor with a delicate handmade French crepe.

¢ GRAHAM’S

318 S. THIRD STREET, GENEVA It’s hard to talk about sweets in the Tri-Cities without mention of Graham’s Fine Chocolates and Ice Cream. Handmade luscious chocolates are poured and formed on-site, behind a huge viewing window, fingerprinted by little hands pressed up against the glass to watch the magic happen. The result? Double-dipped chocolate candies. Deliciously rich truffles. Luscious salted caramels. Our favorites are the caramel sucker pops, all the chocolaty goodness without the messy fingers.

Latest Crave in Geneva Photo by Jennifer Kaye 16 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

DINING & ENTERTAINING

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All Chocolate Kitchen in Geneva Photo provided

DINING & ENTERTAINING

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 17

SPIRITED CHOICES Three great cocktails from the folks who know them best

By SHONDA DUDLICEK

¢ LUCK OF THE IRISH

FOX RIVER DISTILLING CO. GENEVA 2 oz. vodka 1 tsp Rose’s Lime Juice 1 oz. Basil Simple Syrup Splash of Sprite Mix and drink Fox River Distilling Co. opened last October as the first legal distillery in Kane County since Prohibition. The distillery produces premium handcrafted artisan spirits using traditional distilling methods and taking advantage of Geneva’s reverse osmosis system.

Fox River Distillery offers free tours on Fridays, Saturdays and Sundays, and coowners and husband and wife Mike and Amy Orlando are tasked with creating a new cocktail on every first Friday for the tours.

“We don’t typically sell cocktails,” Amy Orlando says. “We just think up stuff every time we need a new cocktail. If we disagree, we do both.”

Amy says Luck of the Irish was first offered back in March. “I’m telling you, people stop me on the street and send me emails about this drink. It has a very slight taste of basil but then you kick it up with vodka. Sprite or 7UP just rounds it out and brings it all together. It’s refreshing and light.”

Another favorite is Rev. Mike’s Handwarmer, which uses warm moonshine, apple cider, cinnamon and whipped cream. “We sold nine cases of moonshine after offering this. It took the fear out of moonshine for people.”

Luck of the Irish at Fox Valley Disitilling Co., Geneva Photo by Jennifer Kaye 18 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

¢ THE SEEDLESS

(Watermelon Martini) THE TURF ROOM NORTH AURORA

Use a melon baller to scoop watermelon balls. Soak overnight in marinade of 1 oz. Ketel One Vodka, citron lemon and Simple Syrup.

2 oz. fresh squeezed watermelon juice, strained 1 oz. lime juice 1 oz. Simple Syrup 2 oz. Pearl Vodka Shake 1 minute and garnish with two melon balls The Turf Room in North Aurora offers 11 signature martinis. But in eight years, The Seedless hasn’t changed. General Manager Tammy Goldstein was in search of that perfect watermelon drink, and she believes she’s found it in this signature martini.

“The key to any drink is fresh ingredients and a lot of watermelon drinks are made with liqueur and they tasted too sweet or like candy,” Goldstein says. “I tried them at a few different places but found the one I liked the best at the Ritz Carlton in Chicago. A watermelon – that’s what it tasted like!”

She said she realized she could juice and strain her own watermelon rather than rely on a too-sweet liqueur.

“The Seedless is extremely popular because it uses some sort or squeezed fruit,” Goldstein says, adding that strawberry ice cubes would also add a delicious twist.

However, Amy says she prefers Luck of the Irish. “It’s great any time of year, all seasons. People say they make this drink the most of anything we’ve offered.”

DINING & ENTERTAINING

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¢ B+R OLD-FASHIONED BARREL + RYE GENEVA

3 parts bourbon 1 part Simple Syrup 1 dash of bitters 1 twist (peel of orange) around the edge of the glass 1 big rock instead of smaller ice cubes

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Barrel + Rye offers a large selection of small batch bourbons, ryes and scotch.

But bartender Dan Berg prefers the B+R Old Fashioned with one big rock instead of multiple ice cubes. “It just tastes better. It melts slower and doesn’t become as diluted.”

Berg of Batavia has been bartending here for less than a year but says he prefers the Barrel and Rye way of using a big rock ice cube. “You can buy tray cubes in whiskey style,” which are the larger rocks.

The B+R Old Fashioned uses Angostura bitters and Regan orange bitters. “And we use Buffalo Trace Bourbon,” Berg says, “which is really sweet and smooth.”

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DINING & ENTERTAINING

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KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 19

WHICH

WINE? Wine is one of those things that can make or break a great meal.

Paired well, it enhances the flavor of the food, complements its characteristics, and leaves you more than satisfied. But paired poorly, it has the potential to make an otherwise lovely meal off-balance.

So by all means, drink what you like, but if you are looking for some general tips for pairing wine and food, we have them here, from the experts at www.foodandwinepairing.org BEEF

A simple grilled steak or a roast beef demands a wine that’s big a flavor, with enough tannin to cleanse the palate and balance the fat in the meat. Rich reds such as a Malbec, a Cabernet Sauvignon, or a Merlot are good choices. If your beef has some spice to it, try a Zinfandel or a Shiraz. If your beef dish is served with a heavy or rich sauce, avoid the Merlot. If you are preparing your meat in an acidic sauce, one of tomato or vinegar, you want a more acidy wine to match. Chianti is a great choice, with sufficient flavor to keep up with the tomato and pepper, as is a Sangiovese.

POULTRY

Off the bat, Chardonnay or white Burgundy are great matches for most chicken dishes, be they fried, roasted or cream sauced.

Chardonnays add an earthy and full flavor and complexity, while the Burgundy is a little leaner with more minerality. The exception is a smoked or spicy chicken, which actually lends itself better to a Cabernet Sauvignon. Other poultry options, including roast turkey, duck and game birds, are best paired with reds, particularly Pinot Noir, and red Burgundy.

FISH

wine like a Vinho Fish can be tricky, as the flavors and Verde. For shrimp, it’s all about the textures of a salmon filet are quite different from that of whitefish. But preparation: light acidic wines like Pinot Grigio there are some guidelines: or Sauvignon Blanc go • If the fish has a lot of flavor, with light, lemony dishes; such as tuna, or is served in a Riesling or Gewurztraminer rich, buttery sauce, choose a fullif there’s a more substantial flavored wine like a Chardonnay. sauce, or a sweeter version • A mild, lighter fish, such as of these two with a cocktail snapper or sole can be paired with a sauce. And while a plate of lighter wine, like a Sauvignon Blanc, briny oysters might holler out for particularly if the fish is served with a cold beer, if you want to go with a significant amount of lemon in wine, a crisp, structured choice the recipe. A sparkling Vino Verde like a Sauvignon Blanc or even can be the perfect choice for a light Champagne is a great match. meal on a hot summer night.

• Salmon, one of the richest and fattiest of fish, has its own distinct flavor, and it is strong enough to hold up nicely with a light red wine, such as a Burgundy or a Pinot Noir.

If you still want to stick with white, this is a good excuse to try a Pinot Gris. It smells and tastes of apple and pear, and often is followed by a hint of oak for fullness.

SHELL FISH

It varies by type and the way it’s prepared, but remember this: a rich dish needs a rich wine. Pair lobster and scallops with a clean and rich Chardonnay. Crab goes best with a dry Riesling, or a light sparkling

20 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

BARBECUE

Barbecue pairs best with an off-dry white wine, one with enough sugar to offset the spiciness of the food.

This could be an off-dry Riesling or Pinot Grigio. If you’re set on red, a fruity Beaujolais is a good choice.

ASIAN

An off-dry Gewurtztraminer or Riesling is a good match for the highly flavored and often spicy Chinese and Indian dishes, as the sugars in the wines will help smooth out the spices in the food.

DINING & ENTERTAINING

WINE AND CHEESE?

It’s one of the most famous pairings on earth. Here are some guidelines: • Blue Cheeses are salty and demand a sweet wine, Try Sauternes with Gorgonzola and Roquefort, Port with Stilton.

• Soft cheeses need wines with structure. Brie and Chevre do well with medium-bodied wines like Chardonnay, Pinot Grigio or Sauvignon Blanc. If you’re opting for red, try a Pinot Noir.

• Hard, full-flavored cheeses typically pair well with full, tannic wines, such as a Cabernet Sauvignon or Vino di Montepulciano. A good match for Parmigiano Reggiano is Amarone, a dry wine with lots of concentrated berry flavor. www.kcchronicle.com/magazine

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DINING & ENTERTAINING

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 21

Celebrate the flavors of fall at

Festival of S the Vine

avor the flavor of Geneva during Festival of the Vine, an autumn harvest celebration. Initially, a celebration of anything grown on a vine, the festival now revolves around food and wine.

A variety of unique wines from around the world are available for purchase at the event’s “Flavor Fare,” where more than 20 restaurants from Geneva will be showcased. For more than 30 years, restaurants have set up under one huge tent offering three of their favorite signature items. Visitors purchase tickets and buy a “taste” at one of the featured restaurants in the tent. Versatile local and Chicago area musical and dance entertainers take to the stage throughout the weekend.

Looking for some tips on spicing up an autumn dish? The Harvest Demo Stage, located on James Street, hosts a variety of free culinary demonstrations on Saturday and Sunday.

Other events during the festival include an arts and crafts show, merchant wine events, business booths, face painting for the kids, complimentary trolley and horse drawn carriage rides plus great shopping in Geneva’s historic downtown.

A complete schedule of events and hours can be found at www.genevachamber. com/festival_of_vine.php

Photos by Joe Perez

22 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

DINING & ENTERTAINING

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DINING & ENTERTAINING

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 23

THE PERFECT SET-UP

By WENDY FOSTER

An empty tabletop to a host is much like a blank canvas to an artist. It provides the perfect opportunity for the hostess to reflect personality, while setting the tone and character for a dinner party through the tablescape that is created.

Sandy Sanella works in the Linen Room at Little Traveler in Geneva. She says there are components of the basic table setting etiquette from generations past, and remain constant today. For instance, plates, glassware and flatware take up the same positions they always have. Forks are to the left of the plate, which is in the center. Knives and spoons are on the right. Silverware is in the order of its use, from the outside in.

Other components of table setting have changed through the years. Most importantly (and also reassuring to less confident

24 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

hostesses) Sanella says, things are more casual and personal now.

“There are no wrong answers anymore,” she says. “You can do anything you want, and if it looks good to you, go for it.”

Hostesses can get very creative with table linens. “What’s popular is easy care. No one wants to iron anymore,” Sanella says.

Items such as tablecloths, runners, place mats and napkins come in a myriad of Vintage, always is in style. “Pull stuff out that different shapes, textures and colors. Linens was your mother’s or grandmother’s or aunt’s. can be layered and placed symmetrically or asymmetrically. Many hostesses will Mix it with other things,” she says. substitute non-traditional items for table Mixing and matching dishes is popular as well covers including quilts, pieces of fabric and as practical. ‘’People don’t necessarily have more. place settings for 20 people, so instead, you can mix and match the different dishes what “You can even use butcher paper for a casual dinner,” she says. you have,” she says.

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COOKOUT FAVORITES! Napkin rings are not a necessity. Instead, Sanella says, “You can use ribbons, flowers or raffia. Or you can fold the napkin on the diagonal and tuck in a flower.”

Sanella advises hostesses to have fun and be imaginative with centerpieces. “Use flowers, fruit, vegetables; peppers come in different colors. Go to the produce section of the grocery store. You’ll find beautiful things,” she says. “You can ground your centerpiece with mirrors or picture frames. Set the table well ahead of time so you can play with it.”

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Most importantly, Sanella says, keep things personal and reflect the type of person you are.

“Relax. Nothing is worse than going to a dinner where the hostess is wound up and not enjoying the night,” she says. “Do what works best for you. It’s about having people over and being relaxed. You want people to want to come to your home.”

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HOME & LIFESTYLE

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 25

HOT TIPS H FOR A HEALTHY FURNACE

ere we are again - summer vacations have become fond memories, the kids and grandkids are back to school, and the farm fields and trees soon will be ablaze with autumn colors. Can you almost taste the apple butter and pumpkin pies? Your sense of smell soon will also be stimulated as the furnace fires up and cooks off the fine layer of dust that has been accumulating there since April. Yes… that smell.

While that furnace smell can never be eliminated, it can be “scheduled” at a time when the windows can be open - nice and early in the season. There are additional benefits to an early tune-up such as; avoiding repairs, better efficiency, and value (many contractors run specials in order to get the working units cleaned prior to all of the repair calls piling up during the extreme cold.)

With TOM WANGLER

26 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

But how does the average homeowner know what a top quality furnace or boiler tune-up should consist of?

HOME & LIFESTYLE

www.kcchronicle.com/magazine

The Department of Energy is a non-biased resource for this type of information, here are the top items to look for: 1. SAFETY FIRST!

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Gas appliance vent piping must be sized and fastened properly, be free of deterioration, and terminate properly to prevent combustion gases from being leaked into the home and endangering the occupants. Gas piping should be tested for leaks as well.

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2. AIR TO BREATHE

Not for the occupants, but for the appliances themselves. As homes get tighter, windows get replaced, or air sealing and insulation get upgraded, it is critical that gas appliances have the air they need to mix with the fuel so that they do not soot up and pose a fire risk.

3. CLEARANCE

Gas appliances should have adequate room around them, items stored too close can prevent access in an emergency as well as fire risks.

4. CALIBRATION

When the gas pressure is set right, the flue is sized properly, and airflow is correct it is running efficiently. There is a narrow range of emission standards for the unit, and a combustion analyzation test is the way to measure this.

As the colder weather closes in, and the windows close for good, remember to crack a window on cleaning days, disconnect garden hoses to prevent freezing and change the air filter often enough. Set reminders on your phone if it helps!

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Tom Wangler Jr. is president and 2nd generation heating and cooling specialist of Confident Aire located at 416 E. Wilson St., Batavia. For more information call 630-761-9007 or visit www.confidentaire.com

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 27

These are a few of my favorite things…

With MEAGAN PROVENCHER, SR. LANDSCAPE DESIGNER, ICN

I

often get asked about my favorite plant. Usually I can’t answer with just one, as I love just about every plant that is available to gardeners. It’s truly hard for me to narrow it down because plants are kind of like fashion or computers… there’s always something new on the horizon. But old favorites can’t be given up on and occasionally there are a few duds. I have to narrow it down eventually and use a lot of my favorites in my designs.

I was trying to explain to a colleague how I choose plants for the designs I create. It’s hard to say “because I love it” and have that be a legitimate reason for using a certain plant. But once I started to think about it, I realized that I do have some criteria that I abide by when I choose plants.

I always think about maintenance. Is this plant fussy? Does it need to be trimmed? Does it need special fertilizers or chemicals? I also think about its main characteristics. Does it flower? For how long? Does it have good fall color? Winter interest? Is it a dwarf form?

I think about the overall plant too. Is it new? Unique? Something no one has seen before? Will the client love it like I do? Does it do the job I need it to do? What about the winter? Will it die if it’s buried under the snow next to a sidewalk?

There are so many more questions that I ask myself when I choose plants and I find that there is always a plant for every situation.

HERE ARE A FEW OF MY TRIED AND TRUE FAVORITES: (this list will change in about six hours so ask me again tomorrow…)

¢ ROSES I can tell you that every single time I walk past roses in the Garden Center, I stop and smell them. Every.Time.

¢ NINEBARK Lovely burgundy color and easy to grow – rabbit proof, too!

28 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

¢ PRAIRIE DROPSEED Native grass that has the coolest texture and smells like buttered popcorn when it blooms.

HOME & LIFESTYLE

¢ GINKGO They were around when the dinosaurs were…is there anything tougher than that?

¢ ‘SUMMER BEAUTY’ ALLIUMS AND ‘ROZANNE’ CRANESBILL The sales staff at WN make fun of me for planting these two all over the Fox Valley.

Love them! www.kcchronicle.com/magazine

90 Years A Growing Legacy Quality Plants, Professional Service & Expert Advice . . . Since 1925 ¢ HYDRANGEA I have a bit of an addiction to hydrangea because no two are the same and they rock when it comes to performance. There is a hydrangea for every stinkin’ spot in your garden. Shade, sun, tall, short, pink, blue, white, you name it and a hydrangea will work.

FALL is for PLANTING...

TREES - Did the summer heat make you realize you need more shade in your yard?

Tag trees in our growing fields for planting later this fall.

¢ PLANTS THAT FEED AND ATTRACT BUTTERFLIES We have a duty to make sure the critters can enjoy our gardens. Butterflies are in danger so I automatically try to attract them to client’s gardens. Even just a small patch of Butterfly Weed or some native plants that are food sources will do the trick. Little is more beautiful than a butterfly landing on a coneflower.

PERENNIALS - Do some of your beds have color only in the spring?

Plant perennials that bloom in the summer or fall!

Try Coreopsis, Coneflowers or Coral Bells for summer color and Autumn Joy Sedum or Amsonia for the fall.

It’s hard for me to pick just one or two favorites so I have made it my mission to love all plants and choose them thoughtfully for their new homes! What’s your favorite plant? Now go buy it for a friend to enjoy and spread the love!

BULBS - Plant your spring blooming bulbs now to have a burst of vibrant color early next year.

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

www.kcchronicle.com/magazine

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KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 29

HELPING SKIN FROM THE INSIDE, OUT

By ALLISON HORNE

It’s your skin. It’s the largest organ of the body. But it’s also your shell, your outer beauty and a piece of your identity.

Like any other body part or organ, skin needs to be protected, cared for and nourished. And there are many different foods that can be used as preventative and recuperative care.

“Our skin is an external organ, which means the food we digest can potentially help our skin from the inside, out,” says Tiffany Lewis, owner and licensed esthetician at Tiffany Lewis Skincare in St. Charles. “But we can also topically apply skin care products that contain essential nutrients from food.”

THE BASICS

The biggest skincare factor, often overlooked, is water intake.

“Water will help maintain hydration levels in your skin, keep it smooth and supple, decelerate the development of fine lines, and purify pores,” Lewis says.

Generally, an individual should ingest half of their body weight in water ounces each day.

(So a 150 lb. person should take in 75 ounces of water daily.)

“The biggest thing people forget about is water,” says Dr. Kalli Prater, of Tranquility Spa and Wellness Center. “Otherwise, it will leave your skin cracked, wrinkly and dry. Water will definitely aid you.”

FOODS TO INGEST

From berries to green tea, there are plenty of foods that can be ingested to help keep skin looking nourished and healthy.

Antioxidants are great for getting rid of toxins already in the body, and blueberries and other dark fruit are full of antioxidants.

“Blueberries have long been known for their health benefits,” Lewis says. “They are rich in fiber, vitamins A and C, polyphenols and manganese, while also being low in fat and sodium.”

Lewis recommends simply tossing a handful of blueberries on yogurt, oatmeal, smoothies and salads every day to get the health benefits.

“Berries and dark fruit definitely help support skin from the inside out,” Dr. Prater says.

To help protect skin from the sun, a cup of

30 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

FASHION & BEAUTY

green tea per day has been proven to help with both the skin’s elasticity and help ward off sun damage.

“Some studies have shown that the polyphenols in green tea actually prevent UV-induced damage,” Lewis says. “This does not mean, however, that green tea replaces wearing a broad-spectrum SPF every day, but it can work in conjunction with topical SPF to protect against the sun’s aging and burning rays.”

Lewis sells an Advanced Protection SPF 30 Face Location at the spa that contains green tea for that very reason.

For those who have issues with skin blemishes, Prater recommends avoiding dairy products.

“Dairy is a big acne producer because of all of the extra hormones and estrogen,” Prater says.

“The extra estrogen ends up coming out on peoples faces.”

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FOODS TO APPLY TOPICALLY

Not only does eating the right food help skin glow, but also, applying certain foods topically on skin can have its benefits.

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Coconut oil is a great natural chioce for keeping skin at a healthy oil level. Lewis says that coconut oil helps preserve the skin’s smooth texture and hydration levels, as well as recuperate from oxidative stress.

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Various fruit and vegetable masks also can be beneficial for great skin.

“Pumpkin is great and there are enzymes in the mask that help get rid of dead skin cells and regenerate it,” Prater says. “They’re popular in the fall, when pumpkin is more in season.”

Prater notes that sea vegetable-based masks made of kelp are ideal for summertime. The Tranquility Spa and Wellness Center also offers a variety of fruit enzyme peels, many of which include lemon.

“Lemon is used in a lot of the products, because it has a lot of great enzymes and a lot of antioxidants, which protect your skin and keep it young,” Prater says.

Lewis offers a special Refine + Brighten Facial all year round, which combines coconut and papaya enzymes with a 20 percent lactic acid peel and a ultrasonic device to help make skin firmer, clearer and more luminous.

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Whether it involves eating fruits and vegetables or applying them topically, skin is an organ and needs to be taken care of just like any other.

“There is little scientific research that exists today that directly links certain foods to the health or imbalance of our skin,” Lewis says.

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847.304.5526 www.healingspacellc.com KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 31

Don’t let food allergies weigh you down

By CHRIS WALKER

K

ids enjoy painting eggs, making baskets, eating jellybeans and going on egg hunts on Easter.

But not Denise Blaszynski

me at a picnic and said, ‘Look at her,’ because she had broken out in hives,” Talbott said. “At first I wasn’t aware of all the peanut allergies but I quickly learned about them.”

Peanut is one of the most widely known food allergies and it continues to be on the rise. A study by Food Allergy Research & Education found that the number of American children with a peanut allergy tripled between 1997 “My family always thought I was car sick, so and 2008. It affects everyone differently, and they didn’t think it was a big deal,” she said. “It can cause a fatal allergic reaction so one must wasn’t until later that I found out that I’m allergic avoid peanuts and products containing peanuts. to pork. Now we do our own Easter tradition Physicians ask those with peanut allergies to because of it. Plus, two of my kids have allergies carry an epinephrine auto-injector in case of an so it makes it a lot easier.” emergency.

Blaszynski is an Elburn resident and one of the “When my daughter started pre-school they had more than 15 million Americans who suffer from her eat at a separate table because of the nut food allergies, including those at a life-threating allergy,” Talbott said. “Fortunately her reaction risk. Like many with food allergies, it took her isn’t as severe. She can sit next to someone family some time before they recognized what who is eating peanut butter and we have it in was causing her to suffer. Fortunately, a lot more the house. She knows she can’t have it though is known about food allergies today. and we make sure to ask restaurants about all St. Charles resident Amy Talbott found out about ingredients before ordering.” her daughter’s nut allergy by accident.

When Sue Lebron’s son, Elijah, was just a baby she realized something was wrong when she fed “My older daughter brought my younger one to As a child, she ate her family’s traditional ham, sausage and bacon buns on Easter morning, and then spent the rest of the day wretchedly ill, missing out on any fun holiday activities.

32 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

HEALTH & WELLNESS

him macaroni.

“He would vomit and suddenly look like he had a cold,” she said. “His nose would run and his face would swell up so we took him into the doctor and they did some tests.”

According to Dr. Daryn Abraham, a board certified allergist-immunologist for Allergy & Asthma Medical Associates in Carol Stream and St. Charles, most parents don’t realize their children have a food allergy until they have a bad reaction.

“There can be a myriad of symptoms and typically they’ll call their primary physician, urgent care or emergency room,” Dr. Abraham said. “Then they’ll get referred to us.”

Dr. Abraham and his associates then utilize skin and blood tests to determine the likelihood of food allergies.

“Right now those are the gold standards for testing,” he said. “A lot of kids outgrow some of these allergies as they get older, but they tend to hold onto

www.kcchronicle.com/magazine

peanut and shellfish for much longer. We’ve even had some adults come in who get peanut allergies later in life.”

According to the U.S. Food and Drug Administration (FDA), there are more than 160 foods that can cause allergic reactions to people suffering from food allergies and there are eight foods in particular that account for 90 percent of these allergic reactions. These foods are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans.

The symptoms of food allergies are numerous and commonly affect the digestive system, respiratory system and skin. Cramps, diarrhea, nausea and vomiting; coughing, wheezing, sneezing, difficulty breathing and runny noise; and itching, swelling, redness and breaking out in hives are many of the symptoms, while anaphylaxis is the most severe.

Anaphylaxis, which can cause shock and lead to unconsciousness and even death, can start within a few minutes to a few hours after eating. It’s most often triggered by peanuts, nuts and seafood. The FDA states that in the united states alone, there are 30,000 annual emergency room visits and 150 deaths caused by anaphylaxis.

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For those who suffer mild to moderate symptoms, their reactions are often treated with prescribed antihistamines and steroids.

Since there aren’t any cures for food allergies, the best way to prevent a reaction is to avoid the food and devise an emergency plan so that you and your family know how to handle a negative reaction.

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KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 33

Taking pressure off the parent-packed

LUNCH

By JODY PAIGE

T

he start of a school year brings mixed emotions for parents and children alike.

Parents often have strong feelings about school lunches as well, and making healthy mid-day meals that a child will eat is no small feat.

Molly Evans has plenty of experience preparing lunches, with a daughter in seventh grade and twin boys in fifth grade. And as the chef/owner of Savory & Sweet Specialties, Evans provides personal chef services, in-home private parties and cooking lessons throughout the suburbs of Kane County and the surrounding area.

So how do you find the recipe for that healthy lunch your children will eat?

A nice variety of produce, protein, hydration and complex carbohydrates should be the goal, Evans says.

“I think the bigger issue is making sure they don’t have the foods that cause them to crash or lose focus later such as soft drinks or foods that have artificial colors that some studies have linked to headaches and attention issues,” Evans says.

34 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

She suggests starting with the easy and obvious in the healthy foods category.

like it with chocolate chips) and whole grain crackers with cheese,” she says.

“You can never go wrong with fruit and vegetables. We all need more of those,” she says.

Another idea Evans employs may take some of the lunch packing pressure off parents.

To make it easier for everyone, Evans suggests having fresh cut fruits and vegetables in the refrigerator.

It also is important to include a lunch component that will fill them up, such as complex carbohydrates, Evans says. These include whole wheat bread, whole wheat pasta, whole wheat wraps and proteins such as nut butters, Greek yogurt or hard boiled eggs.

“I really think once kids hit about second grade they should be responsible for making their own lunch. It is automatically less time consuming for parents and the kids will almost be guaranteed to eat what they pack.”

Evans suggests a list on the refrigerator of what the lunch should include – main dish, fruit or vegetable, drink and a small treat item.

“From there they could decide on their own what/how much they want. Just like adults, While more and more creative lunch items pop some days kids are in the mood for certain in the newsfeed on Facebook or Pinterest, Evans foods and not others,” she says. says it doesn’t need to be that complicated.

The American Heart Association suggests “It’s really not realistic for today’s working parents. We just don’t have time to make kids lunches in the shape of a teddy bear or happy face - it’s crazy!

“While not always healthy, almost all kids will look forward to their lunch more if there is some type of treat or salty snack,” she adds. Some easy options for this that are not too bad for them are popcorn, chocolate covered nuts or raisins, or a banana bread (my kids especially

FAMILY in FOCUS

another easy way to pack a healthy lunch is to include leftovers of a favorite dinner in a thermos.

Also a certified safe food handler, Evans says a hot/cold thermos is a great lunch tool.

“My kids often use their thermos for smoothies when the weather is warm,” she says.

Mid-day meal motivation

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KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 35

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This ancient discipline has been around for thousands of years, yet arguably seems to remain the “hot new thing.”

Downtown Crystal Lake has charming, innovative shops, restaurants, entertainment and more.

With programs suitable for all ages, the St. Charles Park District can be a haven for anyone wanting to incorporate this time-honored physical, mental and spiritual discipline into daily life.

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36 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

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FAMILY in FOCUS

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Building strength and flexibility, of course, are underlying goals of many sports disciplines, from weight lifting to swimming, golfing to cycling. They also are foundations to living more active and independent lives as one ages.

Aimed at both the serious athlete and senior citizen, two park district programs – “Yoga for the Athlete” and “Chair Yoga” – offer ways to increase energy levels and stamina, agility and balance, mobility and acuity, to maximize performance whether on the athletic field or in one’s own home.

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Whether it’s the goal of building stronger muscles for a seasoned hiker or the restorative support demanded by a stressed-out executive, yoga brings an increased confidence in one’s physical body and an emotional and mental comfort that enriches every moment on and off the yoga mat.

www.kcchronicle.com/magazine

FAMILY in FOCUS

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 37

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FAMILY in FOCUS

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 39

PETS

Charity Event Celebrates 30 Years

By Anderson Animal Shelter

Featured Sponsor: DePaw University Canine Campus For thirty years Anderson Animal Shelter’s Gala Dinner and Auction has been a tradition in the Fox Valley. The Gala is the shelter’s premier fundraiser and each year celebrates the work that this nonprofit organization accomplishes in our community.

A Night to Paws generates thousands of dollars that directly impacts the lives and futures of the animals in their care. The success of the shelter and this event is directly related to the support received from individuals who attend as well as corporate supporters and sponsors.

Event organizers are especially excited about this year; not only are they celebrating 30 years, but they are also eager to highlight all the positive changes the shelter has made in the last year. In November of 2014, the shelter re-opened after an extensive remodel where a large percentage of the building was renovated. Furthermore, changes in animal training and behavior modification have been made and adoption numbers have skyrocketed.

“We are extremely proud of our accomplishments,” said Beth Drake, Executive Director. “A tremendous amount of hard work, dedication and passion has made our changes and forward progress possible.” Located on over 5 acres in South Elgin, Anderson Animal Shelter is a publicly supported organization and offers a number of programs and services to the community.

In addition, attendees will be treated to something very special – a ‘Dancing With The Stars’ themed entertainment. Six brave members from the Fox Valley community have agreed to be paired with professional dancers from Vargo’s Dance Studio (Geneva) and perform in front of gala attendees.

Similar to the television show, amateur dancers have selected a song and dance and are taking private lessons from Vargo’s.

Jamie Vargo, owner of Vargo’s Dance had this to say, “We are so excited to be working with Anderson Animal Shelter for this exciting event! We have some great volunteers who are working hard every week in order to perform their dances. We are looking forward to showing them off in November!”

“I have always enjoyed an occasional dance, thanks to my mom’s helpful training at a young age,” said Jonathan Gripe, president of the Board of Directors for Anderson Animal Shelter. Jon is one of the six amateurs currently taking lessons and preparing for the event. He continued, “I also enjoy watching Dancing with the Stars. However, I never thought that

preparing (not to embarrass myself) for the gala, would be so challenging.

On TV they make it look so easy. Thanks to the best dance instructor on the planet, Jamie, I plan on doing our best. I should probably also name our next rescue; “Cha Cha”.”

You don’t want to miss out on this special event, for an equally special cause.

Tickets are now on sale to the public. If you own a business, the shelter is currently searching for those who might be interested in sponsorship or advertising opportunities. Those who participate will receive a number

of benefits depending upon the level of involvement. In addition to supporting a great cause, you will be able to establish and strengthen your brand recognition at both the dinner and auction, as well as in the shelter and community. The shelter’s Gala is also a great way to entertain clients, employees and vendors.

For more information on the event or to purchase tickets visit www.events. org/2015ANighttoPaws or call 847-697-2880 x31.

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BUSINESS & CIVIC

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 41

PASSIONATE PRESERVATIONIST

For Mary Zaander, activism comes naturally

By MELISSA RUBALCABA RISKE

F

or anyone who ever has doubted the power of the printed word, a walk through a RiverPark in downtown Geneva is in order.

It’s project that started nearly 20 years ago, and yet Zaander can still list names of those volunteers and their contributions to building the park.

The current site of outdoor summer concerts, native grasses and blossoms, and a habitat for birds, bees and butterflies, once was poised for a condominium development.

“It truly was a community project,” Zaander says.

Until one day Mary Zaander of Geneva wrote a Letter to the Editor, published in the Tri-City Republican Newspapers, in 1996.

“I’m not a real public person, but I do have values and I feel it’s important to speak up and make your values known,” Zaander says. “As difficult as it can be to get out there, sometimes you just have to do it.”

But her interest in natural preservation didn’t begin with that letter. Long before RiverPark, Zaander had a passion for the outdoors and nature. She earned her master’s in arts in environmental science and has served as a volunteer steward for the Kane County Forest Preserve and the Elburn Forest Preserve. She is a former board member of the Kane DuPage Soil & Water Conservation District.

“As difficult as it can be to get out there, sometimes you just have to do it.”

Her letter was a spark for the community’s fiery passion about preserving the river’s environment and creating a natural corridor.

Other residents joined the effort, and soon, it was the city, and not the developer that held the purse strings for the project.

After the city bought the parcel, city leaders turned to the group of impassioned citizens and gave them the task to preserving the land and fulfilling their vision of a natural park setting.

There was little funding, but an ample supply of residents of all ages turned out during the next seven years to volunteer on the project.

Geneva resident Sharon Jones was a cochairwoman on the RiverPark project, inspired

by Zaander’s Letter to the Editor. She says the citizens were united by Zaander, who lead meetings and helped steer the effort, always seeking and receiving support.

“She’s a visionary and she had the personality to bring people together,” Jones says.

42 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

In the mid 1990s, she and two friends decided to take their volunteer passion for restoring native ecosystems and created the business Witness Tree Native Landscapes. The business focuses on restoring remnant native prairies, woodlands and wetlands. In addition to the work on ecosystems, the business gave staff members flexible schedules, allowing Zaander and her co-founders to care for their children and continue to participate in volunteer efforts.

“We built it up over the years,” Zaander says.

“We have wonderful clients, many of whom we consider our friends.”

She’s also taken a special interest in the climate, working with the Citizen Climate Lobby.

“I’ve seen the effects of climate change with invasive [plant] species,” Zaander says. “It concerns me and it concerns a lot of people.

Working with the CC Lobby encourages government leaders to take a leadership role and to be concerned about the changing climate.”

BUSINESS & CIVIC

Zaander says she’s encouraged by the positive meetings she and other members have had with members of congress.

Changing perceptions on climate change may seem daunting, but as Zaander walks through RiverPark she is reminded of what happens when people come together, work together and share a vision for a better tomorrow.

“It was worthwhile,” Zaander says. “We really enjoy seeing people use the park and seeing people learn about the natural features in the park, taking photos, watching birds, seeing butterflies. It’s the natural world and space we live in and it’s very rewarding seeing people enjoying that.”

www.kcchronicle.com/magazine

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KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 43

PERFECT PAIRING

Wine and art

Get away to a day of great art, just minutes from Geneva’s Festival of the Vine.

The Oscar Swan Inn and Estate offers its annual art show on the grounds of its shady gardens, from noon to 4 p.m. Sunday, September 13.

Twenty local artists will be exhibiting an array of mixed media, paintings, and award-winning colored pencil art, both for display and sale. Indulge in a glass of vine, a refreshing craft beer or sip on a cool iced tea as you indulge in autumn fare and stroll through the art-in-the-round style tented showing.

Talk to the artists about their work, and maybe even discover that perfect piece for your home.

This event is set against the backdrop of eight wooded acres, an elegant garden pool, and a majestic turn-of-the-century mansion. The Oscar Swan Inn and Estate is locates just east of downtown Geneva at Call Oscar Swan at 1800 W. State Street. Call 630-232-0173 to reserve your spot. t PAMELA BERNARD

Pam Bernard been a resident of St. Charles for 42 years. She is married with three children and taught elementary school art in the area. Since retiring from U-46 she has been working as an artist, concentrating in colored pencil and watercolor. Currently a member of AAL and GGAG and CPSA, her work has been exhibited in their shows, at the St. Charles Library, The Holmstead, If Walls Could Talk... and Wasco Nursery.

44 | SEPTEMBER 2015 | KANE COUNTY MAGAZINE

OUT & ABOUT

www.kcchronicle.com/magazine

p CAROL BONICK

Carol Bonick received her degree in art and education from Northern Illinois University.

She then taught art at the middle school level in the Algonquin and Elgin area. After taking a break of several years to raise a family and become active in the business world, she began her personal pursuit of art by producing a diverse portfolio of paintings. Her work has been exhibited at the Oscar Swan Inn Art Show in 2013, the Bloomingdale Park Museum Art Show - 2014, a one-person Art Exhibit & Sale at The Little Traveler in Geneva – 2015.

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www.kcchronicle.com/magazine

OUT & ABOUT

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 45

Annual Jazz Weekend

to feature live shows across St. Charles

T

he 4th Annual St. Charles Jazz Weekend is set to host free, live Jazz music September 10-13 in Downtown St. Charles. Ten venues plan to host jazz groups for lunch, dinner, and late evening entertainment.

Catch great live music while you enjoy a meal or cocktail at one or several of the participating locations: • • • • • • • • • •

Baker Memorial United Methodist Church The Filling Station Pub & Grill The House Pub Nuova Italia Ristorante Szechwan Chinese The Jank Guitar Store The River House Barbeque Shakou Sushi Valley Lodge Tavern The Office Dining & Spirits

Lynne Schwartz, director of the Downtown St. Charles Partnership, says she is excited for this year’s lineup, and pleased to once again feature Catalano. “Not only do we have some new venues this year, we have also added some new components to our 2015 Jazz Weekend.”

Grammy Award Winning Saxophonist, Frank Catalano, Returns

For example, DJ Ungos at Shakou will be spinning Jazz remixes, and Jank Guitar Store will host Tilky Jones, who will speak about his experiences as a musician and actor.

“In our 4th year producing Jazz Weekend, we are pleased to offer people new ways to enjoy the Jazz experience.”

The venues will host performers from soloists to The Kane County Chronicle and Shaw Media have quartets, covering a range of jazz styles. All perfor- again partnered with the Downtown St. Charles mances are complimentary for guests of the venue. Partnership on this event to help reach audiences that have an interest in jazz. This year, Fox Valley Three-time Grammy-award winning saxophonist Auto Group and The Private Bank are welcomed as Frank Catalano will headline at The Filling Station Pub & Grill on Thursday evening, and play again at Gold Sponsors of St. Charles Jazz Weekend.

The House Pub on Saturday evening.

The Jazz Weekend lineup is as follows, with all performances and venues subject to change.

THURSDAY, SEPTEMBER 10, 2015 FRANK CATALANO The Filling Station Pub and Grill 6:00pm to 9:00pm DJ RICH UNGOS SPINNING JAZZ Shakou Sushi 8:00pm to 11:00pm

FRIDAY, SEPTEMBER 11, 2015 DREAMS DANCE ACADEMY - JAZZ Dance Performance 1st Street Plaza 5:30 pm to 6:30 pm

ALEX MURPHY JAZZ The Filling Station Pub and Grill 7:00 pm to 9:00 pm FRANK LAMPHERE’S RAT PACK JAZZ Nuova Italia Ristorante 7:00 pm to 10:00 pm

SATURDAY, SEPTEMBER 12, 2015 ALEX MURPHY JAZZ Behind Municipal Bldg.

1:00 pm to 3:00 pm

THE STC JAZZ MESSENGERS FROM ST. CHARLES EAST The Jank Guitar Store 3:00 pm to 5:00 pm ALEX MURPHY JAZZ Szechwan Chinese 6:30 pm to 8:30 pm TILKY JONES SPEAKING ABOUT INCORPORATING GUITAR INTO HIS CAREER The Jank Guitar Store 7:00 pm to 7:30 pm

MARTINIS AND SINATRA Valley Lodge Tavern 8:00 pm to 11:00 pm FRANK CATALANO The House Pub 10:00 pm to 12:00 am

SUNDAY, SEPTEMBER 13, 2015 KINGDOM OF GROOVE - JAZZ WORSHIP Baker Memorial United Methodist Church 10:30 am to 11:30 am

OCTOBER CONCERTS Be Connected. Experience ESO

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Lynn Harrell Plays Tchaikovsky -

OPENING WEEKEND! October 3 / 7:30 p.m.

October 4 / 2:30 p.m.

Hemmens Cultural Center, Elgin Andrew Grams, conductor Lynn Harrell, cello Ives Variations on America Tchaikovsky Variations on a Rococo Theme Tchaikovsky Andante Cantabile Brahms Symphony No. 1 Celebrate ESO’s opening weekend with the dynamic and exciting Music Director, Andrew Grams!

October 16 / 7:30 p.m.

Schaumburg Prairie Center for the Arts October 17 / 7:30 p.m.

October 18 / 2:30 p.m.

Hemmens Cultural Center, Elgin

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ANDY SCHLINDER DUO The Office 3:00 pm to 5:00 pm ALYSSA ALLGOOD QUARTET The House Pub 8:30 pm to 11:30 pm

Thrills

Andrew Grams, conductor Damon Gupton, narrator Arnold Tam O’Shanter Overture Mussorgsky Night on Bald Mountain Saint-Saens Danse Macabre Gounod Funeral March of a Marionette Stookey Lemony Snicket’s The Composer is Dead Maestro Grams leads you through music that haunts the soul while Gupton, known for roles in “Whiplash,” “Suits,” and “Unfaithful,” narrates the comedic orchestra instrument tutorial, The Composer is Dead.

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NICK ODMAN JAZZ The River House Barbeque 12:30 pm to 3:30 pm

Matthew Kraemer, conductor Music from Star Wars, Aliens, Back to the Future, Star Trek and more!

KANE COUNTY MAGAZINE | SEPTEMBER 2015 | 47

Purch Your T ase ickets

TO D A Y!

Please join us for the Women of Distinction Awards luncheon.

Awards Luncheon

The Women of Distinction Award will be presented to women who have been chosen as representative role models and leaders in their fields and communities.

A welcome reception will provide networking opportunities preceding lunch and the awards ceremony. The awards ceremony will honor the 2015 Women of Distinction and provide honorees with an opportunity to share their stories.

Purchase tickets online by October 23 at http://kanewod2015.eventbrite.com * To reserve full tables of 10 in advance or for questions call Kelly Buchanan at 319-471-1202 or kbuchanan@ threesixtybluesky.com Presenting Sponsor

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October 28, 2015 11:00 a.m. registration 11:30 a.m. - 1:15 p.m. Awards Luncheon St. Charles Country Club

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SEPTEMBER EVENTS

In Kane County

SEPTEMBER 10-12 ELDERDAY CENTER 10TH ANNUAL MUM SALE 10 A.M. - 4 P.M. ELDERDAY CENTER 328 W. WILSON STREET | BATAVIA Elderday Center will be holding its 10th annual mum, kale, and cabbage sale on the lawn of Bethany Lutheran The mum colors available will be gold, red, yellow, orange, purple, lavender, and white and will be $10 per plant. If you would like to guarantee a specific color’s availability, you can pre-order your mums by contacting Susan Oppenborn at Elderday Center at 630-761-9750.

All pre-orders must be paid in advance by check or credit card (VISA, MC & DISCOVER) and can be picked up any of the three sale days.

SEPTEMBER 10-13 ST. CHARLES JAZZ WEEKEND DOWNTOWN ST CHARLES The 4th Annual St. Charles Jazz Weekend is set to host free, live Jazz music September 10-13 in Downtown St. Charles. Ten venues plan to host jazz groups for lunch, dinner, and late evening entertainment. See full story and schedule on page 46.

SEPTEMBER 11-13 FESTIVAL OF THE VINE Downtown Geneva 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 at the Flavor Fare. Find unique gifts at our incredible Fine Arts and Crafts show. See full story on page 22.

SEPTEMBER 11 FAMILY FUN NIGHT AT BLACKBERRY FARM 7 P.M. Enjoy a fun-filled family evening of rides, games, and more at Blackberry Farm! At dusk, watch the movie “Babe” on an outdoor screen. Don't forget to bring blankets, picnic baskets and lawn chairs to enjoy the show! $5 SEPTEMBER 11 STYLISTICS | 8 P.M. ARCADA THEATRE | 105 E MAIN ST. ST. CHARLES A soul music vocal group, and were one of the best-known Philadelphia soul groups of the 1970s.

All of their US hits were ballads, graced by the soaring falsetto voice of Russell Thompkins, Jr. and the lush productions of Thom Bell, which helped make the Stylistics one of the most successful soul groups of the first half of the decade.

SEPTMEBER 11-20 ARTSFEST | ST. CHARLES The St Charles Arts Council and their Event Partner, the St. Charles Park District, will showcase theater and spoken word programming at the upcoming All-City, All-Arts Event – ArtsFest | St. Charles. The event features terrific arts programming going on all over the city.

St. Charles native Russ Devereaux will present No Permission Needed – street performance art, on Saturday, September 19 at 6 p.m. Devereaux will perform in front of the Municipal Center in the heart of historic downtown St. Charles, at the intersection of Route 64/Main Street and Riverside Avenue. Beginning at 6 p.m. the will be displaying his imagination through expertly crafted verse, rhythmically appealing rhyme, and a never-ending stream of energy that will

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OUT & ABOUT

invigorate and leave you with a renewed sense of hope and appreciation for humanity.

Other participants include: • Vero Voce Theater presenting Mid-Life! The Crisis Musical, with performances on Fridays and Saturdays at 7:30P.M. and Sundays at 6P.M., thru September 13, 2015. Tickets are available online at www.verovoce.com or by calling (630) 5840139.

• Steel Beam Theatre presenting Good People, September 11 - 13, and 18 – 20. For Tickets and More information - SteelBeamTheatre.com.

• Fox Valley Repertory offers up Maybe Baby, It's You September 11 – 13, and 17 – 20. For Tickets and More information – http://www.foxvalleyrep. org/MaybeBaby/.

For more information about this weekend of art, check out the St Charles Arts Council’s web site – StCharlesArtsCouncil.org or call the SCAC at 630.443.3794 or email us at info SEPTEMBER 13 SCANDINAVIAN DAY FESTIVAL | 10 A.M. - 6 P.M. VASA PARK | 35W217 ROUTE 31 | SOUTH ELGIN 36th Annual Festival celebrating the cultures of Denmark, Finland, Iceland, Norway and Sweden.

Entertainment by Swedish recording artist Peter Nordberg, Norwegian singer-songwriter Ann Marita, Violinist Dorothy Shaw, Chicago Spelmanslag, Combined Nordic Men’s Chorus, and Nordic Folk Dancers. Nordic Beer Tasting event and Living History area. Free pony rides and activities for children. Scandinavian food, vendors and displays. Price: Adults $10, children 12 and under free SEPTEMBER 26 10,000 MANIACS | 8 P.M. FERMILAB | PINE STREET & KIRK RD, BATAVIA The 30-year collaboration between Jerome Augustyniak, Steven Gustafson and Dennis Drew, forms a nuanced and compelling rhythm section. Guitarist Jeffery Erickson recently made his recording debut with the band writing and singing two songs. The band is still creating great music, with the Music from the Motion Picture album released in 2013, and now finishing up Twice Told Tales, a collection of traditional folk songs from the British Isles, performed with their own unique twist. Tickets $39/$20 for ages 18 and under On-line ticketing now available http://www. centerstageticketing.com/sites/fermilab/ showdates.php?s_id=381 or call the Box Office at 630-840-ARTS (2787) www.kcchronicle.com/magazine

Norbert M. Becker, M.D.; Kevin M. King, M.D.; Anjali S. Hawkins, M.D., PhD.; 1000 Randall Road, Suite 100, Geneva, IL (630) 232-1282 www.genevaeye.com

Evaporative Dry Eyes: Imaging Meibomian Glands with the New Lipiview II Dry Eye is a chronic disease affecting more than 100 million people. Without proper treatment, it can continue to worsen over time.

There are two forms of dry eye: evaporative and aqueous deficient. Some people can have a combination of the two forms. Tears are made up of three layers: the lipid (oil) layer, the aqueous (water) layer and the mucin layer. The lipid layer prevents tear evaporation while the aqueous layer provides moisture and nourishment to the eye.

Evaporative Dry Eye occurs when the lipid layer of the tears is deficient. It is estimated that 86% of all dry eye patients have evaporative dry eye. This form of dry eye is caused

by MGD (Meibomian Gland Disease). There are approximately 75 meibomian glands in the lids of each eye and they create the oil layer that prevents the tears from evaporating too quickly. Tears can evaporate from 4 to 16 times faster with a deficient lipid layer. The lipid produced by a normal functioning meibomian gland has the consistency of olive oil and flows freely. With MGD, this oil can have the consistency of toothpaste and can be trapped in the glands. With chronic disease, the structure of the glands can be affected either by shortening in length or by completely shutting down. This damage is irreversible and can cause worsening of symptoms.

The Lipiview Device is able to measure the lipid layer of the tear film to see if it is deficient. And now we can also view detailed images of the meibomian gland structure by DMI (Dynamic Meibomian Imaging) with the new Lipiview II. These dramatic images of the glands can show if the structure is healthy or if the glands are showing degenerative changes such as blockages, atrophy or thickening. And this imaging can be easily repeated over time

to monitor the glands for changes making it easier to see the progression of this disease.

If the meibomian glands are showing signs of blockage and degeneration, treatment with The Lipiflow System may be warranted. Lipiflow is a groundbreaking treatment that addresses the root cause of evaporative dry eye, the meibomain glands. This twelve minute in-office procedure applies a combination of direct heat and massage to the eyelids. This liquefies the oil in the meibomian glands and gently expresses the oil out of the glands.

Opening the blocked glands can allow your body to resume its natural production of normal tear film oil. While some patients report feeling relief soon after the procedure, it can take up to three or four months to see the maximum results. Although Lipiflow is not a cure for evaporative dry eye or MGD, it is a very important treatment aimed at preventing further deterioration of the meibomian glands caused by this chronic disease.

Geneva Eye Clinic is proud to be one of the few clinics in the Chicagoland area to have this breakthrough technological advance in dry eye treatment available for our patients. Now we can do more than just treat the symptoms, we can treat the cause.

For more information, visit our website at www.GenevaEye.com or call the office at 630-232-1282.

DESIGNING & BUILDING FINELY CRAFTED HOMES Photo by: Rolfe Hokanson

321 Stevens St., Geneva, IL 60134 630.232.4000 • www.Havlicekbuilders.com