Kcm september 2016

SEPTEMBER 2016

Food & Wine n u f l l Fa y e b b A on ms r a F P PAGE 59

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INSIDE

FOOD & WINE

8 ALTIRO TAKEOVER Latin fusion restaurant heats up dining scene

12 TOP SPOTS IN TOWN The Finery & Blacksmith Bar, Gia Mia and The Burger Local voted ‘Best New Restaurant’

16 FESTIVAL OF THE VINE UNCORKED Annual wine festival hits downtown Geneva this month

18 NOT YOUR AVERAGE CABIN IN THE WOODS Plank Road Tap Room ‘keeps focus on beer and good people’

24 FINDING A NICHE

HEALTH & WELLNESS 54 IMMUNE HEALTH Calls for a shift in focus

56 TAKE A WALK ON THE WILD SIDE

28 ‘AUTHENTICALLY ITALIAN’

TRAVEL

58 WINE WEEKEND GETAWAY

34 AT MCNALLY’S IRISH PUB

Local wineries converge near Starved Rock for Vintage Illinois Festival

Chef Kevin Gillespie has the gift of grub

OUT & ABOUT

Gives food worldly flair at intimate Italian eatery

38 CHEF BRANDON MARZOLF Is at home in Country House’s kitchen

40 CHRIS DEANE Brings food full circle at Deane’s Market and Deli

Photos by MISSY DONOVAN

Monika Miller-Neumaier opens her heart and home to creatures in need

Local trails offer ample opportunity for healthy living

36 CHEF ISACCO VITALI

The best of Italy found at Gaetano’s restaurant

53 WOMAN OF DISTINCTION

Restaurant celebrates 10 years in Geneva’s thriving dining scene The best of Italy found on Gaetano’s menu

28 ‘AUTHENTICALLY ITALIAN’

BUSINESS & CIVIC

HOME & LIFESTYLE 42 SEASONAL SOIREES

59 FALL FUN ON THE FARM Abbey Farms in Aurora a perfect place to celebrate the seasons

63 SOCIAL LIFE Nick Jonas, Demi Lovato greet fans at Aurora outlet mall

64 ARTIST SHOWCASE Photographer Thomas H.P. Jerusalem, owner of Bat Cave Studios in St. Charles, shares images from his ‘Dunes’ project

Fresh ideas for fall dinner parties

66 CALENDAR OF EVENTS

46 CONFESSIONS OF A GARDENER

See what’s happening this month in Kane County!

Wasco Nursery landscape designer shares her passion for plants

48 AUTUMN RENEWAL Fall trends for outdoor living

50 WHAT YOU NEED TO KNOW About the right way to purchase a furnace

4 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

www.kcchronicle.com/magazine

No Matter what the Project‌ Details Matter at McDowell Remodeling!

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Editor's Note It’s no secret – at least to the people who know me even a little bit – that when it comes to cooking, I am no Julia Child.

When asked to bring a dish for potluck, I come bearing tortilla chips and cheese dip.

When asked to enter a soup recipe into our office cook-off, I admittedly heated up a couple cans of Progresso. I rely way too heavily on salt, cheese and hot sauce for flavoring, use eggs as a chief ingredient in most of my meals and, sadly, still rely on Ramen noodles and peanut butter and jelly sandwiches to get me through the day.

We’ve visited the kitchens of some of the area’s best chefs to discuss what inspires these culinary artists’ creations, and previewed some of Illinois’ preeminent wine festivals.

So, whether you’re a self-proclaimed foodie or find yourself eating out because you lack a certain cooking prowess, there’s never been a better time to dine locally than right now.

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

DIRECTOR OF NICHE PUBLISHING Laura Burke 630-427-6213 lburke@shawmedia.com

Bon Appetite!

Luckily, I live in the Tri-Cities area, and in close proximity to what is largely considered a formidable food scene.

Kara Silva, Editor

In this month’s Food and Wine edition, we’ll satisfying your epicurean curiosity with features on Altiro Latin Fusion, Gaetano’s Italian restaurant, Niche, Plank Road Tap Room and the Best New Restaurant honorees in the 2016 Best of the Fox contest.

EDITOR Kara Silva 630-427-6209 ksilva@shawmedia.com DESIGNER Carol Manderfield 630-427-6253 cmanderfield@shawmedia.com ACCOUNT MANAGERS Sandra Petti 630-313-0251 spetti@shawmedia.com Tricia Walter 630-845-5272 twalter@shawmedia.com

on the

COVER

Niche restaurant has been a part of Geneva's thriving dining scene for a decade, find out how the restaurant continues to reinvent itself, on page 24.

CORRESPONDENTS Melissa Riske, Kelsey O’Connor, Yvonne Benson, Elizabeth Harmon, Allison Horne, Jonathan Bilyk, Kevin Druley, Chris Walker, Shonda Dudlicek PHOTOGRAPHERS Ron McKinney, Missy Donovan, Joe Perez

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 PROVIDED

6 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

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Altiro Latin Fusion executive chef Roberto Avila Shaw Media file photo

ALTIRO TAKEOVER

LATIN FUSION RESTAURANT HEATS UP DINING SCENE

By ELIZABETH HARMON | Photos by RON MCKINNEY

R

oberto Avila, Miguel Villanueva and Jose Trejo’s Monday night tradition to cook and make cocktails for family and friends did more than please their loved ones’ palates; it inspired the trio to open a place of their own.

In March 2013, Avila – who had worked in the restaurant industry since his mid-20s – along with his two brothers-in-law, opened Altiro Latin Fusion in Geneva.

Altiro Latin Fusion has become a popular destination, serving a unique menu that is influenced not only by the family’s Mexican heritage, but the cuisines of Spain, Portugal, South America, Italy and France.

“There are all different influences in the food. We might serve pesto but with serrano peppers, a marinara sauce made with chorizo, tequila and Mexican peppers,” Avila says.

The restaurant specializes in small plates, which are served tapas style and in small portions meant to be shared, or al taco, in which the ingredients fill four small tacos.

“The concept is like a tapas bar, and it lets people try different flavors and have an experience,” Avila says, adding that some customers prefer to have all of the food brought out at the same time. “We can do that, too.”

Many of the meats are locally sourced, as is the produce. The Al Chilango taco features local skirt steak, queso Fresco, tomatillo-avocado salsa and, with a nod to French influence, shoestring potatoes. There are vegetarian selections, such as the Al Vegetal tapas, made with roasted Portobello mushrooms, pineapple, bell peppers, onions and avocado, which is served with Chipotle-avocado aioli. Seafood dishes include the tapas Al Raviole, which combines Basque jumbo shrimp, creamy Serrano pesto and red pepper.

In addition, Altiro offers appetizers, sandwiches, egg dishes, desserts, a beverage menu of Mexican beers and wines from Chile, Argentina and Spain, as well as signature mojitos and margaritas, such as the Ala Piña, made with muddled pineapple, tequila, lemon and pineapple-chipotle ice. “[Ala Piña] has a little bit of kick at the end,” Villanueva says of one of the restaurant’s most popular drinks.

The three owners all have restaurant backgrounds, and divide responsibilities at Altiro.

Avila serves as the executive chef, Trejo serves as sous chef and manages the kitchen, while Villanueva oversees the bar and front of the house operations.

Villanueva created the cocktail menu, and – over time – has concocted more than 150 different recipes for libations.

“We use everything organic, and everything is fresh made,” Villanueva says. “We try to rotate all the drinks the most we can, but sometimes … it’s very hard for us to rotate our drinks because we have a lot of popular drinks; if we take [one] off the menu, people will get very disappointed.”

-Continued to page 10 KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 9

Award Winning Wines Served on our Patio

-Continued from page 9 When it comes to the dishes on the restaurant’s menu, Avila says that ideas for recipes come from everywhere.

“We love to play around with the food, try different things all the time,” Avila says.

See our wide selection of wine accessories and gifts

When asked his favorite part of owning a restaurant, Avila said: “I love all of it. The food definitely, but more important for us are the people who come in. If people come in and are not taken care of, they are not going to come back.”

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The formula has proven successful, not only in Geneva but in the trio’s newest eateries, which includes another Altiro Latin Fusion in Chicago’s Roscoe Village (opened in May 2015) and Alchulo, an upscale restaurant that serves more traditional Mexican fare in West Chicago (opened in April 2016). The restaurants also offer catering.

While the owners are keeping busy with three restaurants, Avila doesn’t rule out the possibility of a fourth, possibly in Naperville or Barrington.

And maybe more, says Villanueva.

“I would say we could have one every year; that’s our goal,” says Villanueva. “You never know. Especially in the restaurant industry it’s hard to find the right location and the right people to work with. Our goal is to probably open up to six or seven. Hopefully things will continue the way they’re going.”

Altiro Latin Fusion co-owner Miguel Villanueva

¢ IF YOU GO

ALTIRO LATIN FUSION ADDRESS: 308 Anderson Blvd., Geneva PHONE: 630-232-7717 WEBSITE: www.altirolatinfusion.com 10 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

FOOD & WINE

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FOOD & WINE

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KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 11

TOP SPOTS IN TOWN The Finery, Gia Mia and Burger Local voted ‘Best New Restaurant’

By KELSEY O’CONNOR | SHAW MEDIA PHOTOS

A trio of restaurants is breathing new life into the local dining scene.

The 2016 Best of the Fox, voted on by Kane County Chronicle readers, recently named the best new restaurants in the area.

But anyone who has dined at these establishments probably isn’t surprised by the results. The Finery & Blacksmith Bar in St. Charles and Gia Mia’s and Burger Local, both in Geneva, have been packing in diners — and reshaping the local culinary environment — since their doors first opened.

Best of the Fox

THE FINERY & BLACKSMITH BAR 305 W. Main St. | St. Charles The Finery was truly a labor of love for chefs and owners Juliette and David Reyes.

“We did a lot of the design and construction ourselves,” says Juliette Reyes. “Tiling, painting, wallpapering – it was a big team effort, and we had a lot of fun doing it.”

The couple opened The Finery & Blacksmith bar in downtown St. Charles last July. The menu honors the diversity of American cuisine and is heavily influenced by what’s local and in season.

One of The Finery’s signature dishes is its country pheasant, served with black truffle, risotto, confit purse and pesto. Seafood dishes, such as roasted faroe salmon, are also crowd pleasers.

The pair took a cue from the community when building their restaurant concept.

“We talked to neighbors and friends who lived in the area,” says Juliette Reyes. “We found that there was a big desire for something that had an urban feel, finer food but still very approachable.”

THE FINERY & BLACKSMITH BAR p

They seem to have mastered the balance. The restaurant has a warm, comfortable atmosphere with critically-acclaimed food; it received a starred review from the Chicago Tribune earlier this year.

While high-profile reviews are helpful, Juliette Reyes says the support from the local community has helped The Finery thrive.

“It means everything,” she says. “Without the community, we would cease to exist.”

12 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

FOOD & WINE

www.kcchronicle.com/magazine

Unique. Unparalleled.

Uncommon.

Fine Line Creative Arts Center presents the 30th Anniversary of Uncommon Threads, the Fox Valley’s premier art-to-wear fashion show.

It’s a fashion show unlike any other, featuring the finest in wearable fiber and textile art. Come and see exquisite handcrafted garments created using a variety of techniques including weaving, felting, knitting, painting, silk screen printing, and more.

The event takes place at the Q Center at 1405 N. 5th Ave. in St. Charles on Sunday, October 23, 2016. Tickets are $65 per person.

10:00 a.m.

One of the Best

THE BURGER LOCAL 577 S. Third St., No. 102 | St. Charles The team behind Barrel + Rye in Geneva has struck gold again. The Burger Local, an upscale burger joint, has been holding its own among other popular Third Street establishments, including Barrel + Rye just a few doors down.

“It’s an urban version of a burger restaurant.

We have creative spins on burgers and comfort food,” says co-owner John Roberge. “We also have appetizers and salads that aren’t typical in a burger restaurant.”

Boutique Sales Begin

12:00 p.m.

Luncheon Followed By Raffle

Reversible Silk Shawl

by Pat Rued

1:00 p.m.

Fashion Show Begins

Fine Line Creative Arts Center

Call Fine Line at 630-584-9443 for ticket availability,

37W570 Bolcum Road St. Charles, IL 60175 Phone 630.584.9443 Fax 630.584.9490 info@fineline.org

or visit www.fineline.org for further details.

Tickets will be issued in the order received. Tables seat 10 and tickets are issued as paid orders arrive.

Tickets will be mailed on October 1, 2016. Ticket orders received after October 1st will be held at will call the day of the show.

John and his partner Nicholas Roberge opened the doors of their newly renovated, vintage-inspired space in early December.

The double diner burger, topped with house-cured pork belly and a fried egg, quickly became a fan favorite. For those with a more adventurous palate, the 4 pepper burger, served with ghost pepper jack, bacon, habanero-dusted fried onions and chipotle aioli is also popular.

Though they share a street, the atmosphere at Barrel + Rye and The Burger Local differ.

The Burger Local is more family-friendly and sports-oriented than its predecessor.

But one thing the two restaurants have in common is the positive buzz they’ve received from the community.

“It’s great; it’s awesome to have a reception like that so early on,” John Roberge says. “It definitely means a lot that our local town is interested in us and that people have supported us right from the beginning.”

-Continued on page 14 www.kcchronicle.com/magazine

FOOD & WINE

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 13

-Continued from page 13

One of the Best GIA MIA 13 N. Third St. | Geneva

While Wheaton is home to the original Gia Mia, the new location in Geneva has special meaning for chef and owner Brian Goewey.

“We’re 10-year residents of Geneva,” he says. “We’re part of the community, so it’s great that the community where we live are such supporters of our project.”

A LIVING HISTORY MUSEUM

The Geneva location of the “farm to fork” pizza bar opened in March inside a national historic building on Third Street. The space has been completely renovated to include an open, airy dining area and a new kitchen, complete with a brick pizza oven imported from Italy.

Union Illinois

“It’s a little slice of Chicago out in the ’burbs,” says Goewey.

The menu includes a variety of small plates, salads, hand-made pastas and, of course, wood-fired pizzas. The most popular picks have been the meatballs, made in-house and served over creamy polenta, and the whipped ricotta cheese paired with wildflower honeycomb and toast points.

The Illinois Railway Museum is composed of over 400 Railroad & Transportation vehicles representing different aspects of United States railroading. Ride trolleys, interurbans and coaches on our railroad!

The space recently debuted a new patio, adding 40 seats to what is quickly becoming a staple in the Geneva dining scene.

“We’re super fortunate and blessed that this project has taken off and been as busy as it’s been,” says Goewey. “It’s been overwhelming how positive the feedback has been.”

Hours of Operation: Sundays: April – October: 10:30 a.m. to 5 p.m.

Saturdays: May – October: 10:30 a.m. to 5 p.m.

Weekdays: Memorial Day – Labor Day: 10 a.m. to 4 p.m.

ILLINOIS RAILWAY MUSEUM

Call 1-800-BIG-RAIL or visit: www.irm.org 7000 Olson Rd., Union IL 60180

14 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

FOOD & WINE

GIA MIA p

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Kitchen Q-and-A The Little Traveler’s Atrium Café was voted Best of the Fox for Brunch, Lunch Value and Vegetarian Cuisine in the 2016 contest. The public also voted The Little Traveler as being “One of the Best” Coffeehouses and Restaurants.

Bothered by Varicose and Spider Veins?

The Little Traveler café’s chef/manager David Bogash has been working in the Geneva restaurant’s kitchen for three years.

Dr. Gilvydis can make them disappear.

On a recent visit, Bogash answered 6 questions for Kane County Magazine: Q: HOW LONG HAVE YOU BEEN A CHEF? A: Almost 30 years Q: WHAT IS THE MOST POPULAR DISH ON THE ATRIUM CAFÉ’S MENU? A: We’re noted for our fresh salads and the classic sandwich plate.

Q: WHEN YOU’RE NOT HERE, WHERE DO YOU LIKE TO DINE LOCALLY? A: Jose Maria’s Mexican restaurant Q: WHAT’S YOUR FAVORITE TYPE OF CUISINE? A: Italian and Southwest Mexican Q: WHAT’S YOUR FAVORITE INGREDIENT WITH WHICH TO COOK? A: Sugar. I love to bake.

Q: THE ATRIUM CAFÉ IS KNOWN FOR ITS PIES. WHAT’S YOUR FAVORITE PIE SERVED AT THE CAFÉ?

A: Mile-high Lemon Meringue Pie

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FOOD & WINE

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with CHEF DAVID BOGASH

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 15

GENEVA’S FESTIVAL OF THE VINE

By JONATHAN BILYK | Photos PROVIDED

L

aura Rush has some advice for those who might be stopping by downtown Geneva during the second weekend of September: Go online before you arrive, so that you know where you want to go; bring cash; and take the Metra into town or bring a designated driver.

drawn – as always – by the food, wine and entertainment, says Rush.

Grille, Sergio’s Cantina, Stockholm’s and The Sugar Path.

The wine list will offer a combination of 25 reds and whites at three price points, from such locales as Napa Valley, Canada’s Niagara region and even New Zealand, and produced by vintners, such as Mondavi, Tom Gore, Mount Vedeer, The Prisoner, Rex Goliath, Ruffino, Nobilo and more.

An assortment of area restaurants will host special tasting and culinary events – all centered on wine – throughout the weekend.

But her key piece of advice? Slow down a bit, and take it easy.

The wines will be accompanied by a lineup of cuisine served by about two dozen Geneva restaurants that will offer a variety of dishes to sample during the annual Festival of the Vine Flavor Fare. Available selections will include tacos, Swedish meatballs, Italian beef sandwiches, lobster mac ‘n’ cheese, fried goat cheese, ricottastuffed meatballs and Dijon salmon.

On Friday, Sept. 9, through Sunday, Sept. 11, tens of thousands of people are expected to – once again – visit Geneva’s historic downtown area for the city’s annual Festival of the Vine.

Now celebrating its 35th year, the festival offers visitors a chance to stroll the streets, soak up the dwindling summer sun and sample and savor quality vintages from the region, the country and the world – many paired with dishes crafted by chefs from Geneva’s lengthy list of dining establishments.

Last year, about 75,000 people came to the festival over its three days, says Rush, communications manager for the Geneva Chamber of Commerce, which hosts the festival.

Visitors came from across the Fox Valley, Chicago’s suburbs and beyond, 16 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

Participating businesses in the Flavor Fare, this year, are 318 Coffeehouse, Altiro Latin Fusion, Bien Trucha, Claddagh Irish Pub, El Molcajete on Third, Firehouse Pizza and Grill, Foxfire, Gen-Hoe, Geneva Ale House, Gia Mia Pizza Bar, Graham’s Fine Chocolates and Ice Cream, Hache Moderne Brasserie, Inglenook Pantry, Josef’s Elegante Meats and Deli, Kernel’s Gourmet Popcorn, Kilwins Chocolates and Ice Cream, Morano’s Pizza, Nobel House, Preservation Bread and Wine, Riganato Old World

FOOD & WINE

For instance, 318 Coffeehouse will offer its 27th annual Bacchus Meets Quetzalcoatl Wine and Chocolate Tasting Event, pairing wines from Geneva Wine Cellars with chocolate creations from Graham’s.

Preservation Bread and Wine, described as “Geneva’s premier wine bar café,” will host events featuring wine and cheeses selected by Preservation’s owner and resident sommelier Lawrence Coburn.

And The Little Traveler will offer samples of more than 75 wines from throughout Illinois, the U.S., Europe and South Africa. The first three samples will be free.

Other local establishments offering tasting events in coordination with the Festival include the All Chocolate Kitchen, Chez Moi, Fiora’s, Galena Cellars Vineyard and Winery, SavWay Fine Wines and Spirits and Wildwood Restaurant.

The special tasting events may require additional charges.

www.kcchronicle.com/magazine

Kitchen Q-and-A with CHEF GARRETT SCHROEDER

Nobel House was voted Best of the Fox for Seafood in the 2016 contest.

The public also voted Nobel House as being “One of the Best” Sports Bars and Tavern/Pubs in the area and “One of the Best” places for Barbecue, Ribs, Vegetarian Cuisine, Business Lunches, Chicken Wings, Cocktails and Martinis.

Nobel House’s head chef Garrett Schroeder has been working in the Geneva restaurant’s kitchen for twoand-a-half years.

The chef answered 5 questions for Kane County Magazine: Q: HOW LONG HAVE YOU BEEN WORKING AS A CHEF? A: 12 years

Rush notes that the festival will feature a full lineup of musical entertainment each afternoon and evening on the main stage at the Flavor Fare on State and Fourth streets. And, new this year, she says, the festival will include “Concerts on the Green,” featuring local entertainers performing “easy listening music” on the Courthouse Lawn at Third and James streets.

On Saturday and Sunday, the Festival will include its annual craft show – offering ideas for home decorating, the holidays www.kcchronicle.com/magazine

and more – which Rush says station to both avoid the big continues to grow in popularity. crowds and avoid battling it out over parking.

No matter the draw, however, Rush says visitors’ first stop should be to the Geneva Chamber’s Festival of the Vine event page to plan their visit, followed by a prompt trip to the ticket booth to purchase tickets used for purchasing wine and food at the fest.

The ticket booth only accepts cash.

“We’re always grateful for the big crowds,” she says. “It’s the whole point of why we do this, to bring people to downtown Geneva and see all we have to offer.” u For more information on Festival of the Vine, visit www. genevachamber.com/festival_ of_vine.php.

Visitors should leave their cars at home and take advantage of Geneva’s Third Street Metra

FOOD & WINE

Q: WHAT’S YOUR FAVORITE DISH ON NOBEL HOUSE’S MENU? A: Tuna Poke – sushi-grade yellowfish tuna, cucumber, red onion and carrots tossed in a citrus soy dressing, topped with tobiko and served with wontons.

Q: WHEN YOU’RE NOT HERE, WHERE DO YOU LIKE TO DINE LOCALLY? A: Barrel + Rye or Burger Local Q: WHAT’S YOUR FAVORITE TYPE OF CUISINE? A: Asian Q: WHAT’S YOUR FAVORITE INGREDIENT WITH WHICH TO COOK? A: Salt and Pepper NOBEL HOUSE 305 W. State St. | Geneva 630-402-0452 | nobelhousegeneva.com

Plank Road Tap Room ‘keeps the focus on beer and good people’

By KEVIN DRULEY Photos by MISSY DONOVAN

IF YOU GO

PLANK ROAD TAP ROOM ADDRESS: 39W149 Plank Road | Elgin PHONE: 224-238-3527 WEBSITE: www.plankroadtaproom.com

18 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

Plank Road Tap Room owners Alan and Breanne Moreno and manager Jeremy Teel believe studiously sampling the craft beers they'll eventually offer to a tight-knit clientele helps create a special bond and dialogue.

"We try to keep the focus on beer and good people, and it's worked really well for us so far," Teel says of the tap room, which has a cabin-inthe-woods vibe, and no TVs. The Tap Room, 39w149 Plank Road, Elgin, celebrated its second anniversary in August with open arms and forthcoming taps. The Morenos and Teel favor a rotating list, generally buying a keg of a different beer at a time and letting the hops, suds and such fall where they may before replacing it with a separate offering once it’s consumed.

Teel estimates that a customer who visits the Tap Room a day after his or her previous visit should be able to choose from two or three new beers. If there is a weeklong lull between stops, the customer should be able to try seven or eight

FOOD & WINE

new brews. Loyal visitors to the Tap Room's website (plankroadtaproom.com) or social media platforms typically know when the tap list is updated.

Also, the Tap Room recently joined Untappd (untappd.com), a network that allows patrons to easily find craft beer offerings and share their opinions of them.

More than a dozen selections entice customers, who'll find a variety based on popularity – often IPAs – and recent buzz in the ever-evolving craft beer world. Only rarely does the Tap Room devote a tap to a beer simply because of its brewery's reputation.

"Ninety percent of the time, at least, we're trying beers," Teel says. "We're either going out to breweries and trying them firsthand or their sales reps are bringing us samples. That's the hard part of the job, right? Tasting beer and determining if it should go on the list or not. But there's a lot that goes into it."

As such, the Tap Room operates under the "Bring www.kcchronicle.com/magazine

Your Own Food" platform. As ownership and management can attest, beer is their leading passion, and logistics of the quaint, but vibrant, location suggest an entire rebuild would be needed to install a kitchen, Teel says.

Food trucks offer a satiating salve for those who forget to stop for a bite on the way to western Elgin. Lately, they've provided companionship for the Tap Room's growing list of special events, which – in September – will include Oktoberfest Weekend (Sept. 17-18) and a still-inthe-works Yacht Rock Party (Sept. 30).

Oktoberfest will expand from a one-day, beercentered bonanza in 2015 to include themed food truck selections and events designed to heighten the feel of a longstanding German tradition.

From where Teel is sitting, the Tap Room's growing community of craft beer enthusiasts frequently has presented itself as cool and calm for all seasons. The location is "seemingly out in the middle of nowhere," Teel says, but as more people learned of the welcoming, conversational nature inside, more people flocked there.

“They’ve all gotten to know each other through our location and through coming in and coming to events and hanging out to the point where we have a really nice core now of regulars, if you will," Teel says. "[They] all get along really well and know each other, and that makes it a lot of fun, to come into work and you’re just kind of hanging out with your newfound friends.”

"This year, we decided to kind of up the ante a little bit," Teel says.

Teel says that full details of the Yacht Rock Party remained unclear as of press time, but considering the availability of many of San Diego-based Ballast Point's brews, neither he nor his colleagues are worried. Then again, isn't nonchalance the overriding aim of an event that channels Topsiders and soft, yacht rock to create a late-summer vibe?

Q: HOW LONG HAVE YOU BEEN WORKING AS A CHEF? A: 21 years Q: WHAT’S YOUR FAVORITE DISH ON GENEVA DINER’S MENU? A: The Mediterranean Omelette – Fireroasted red peppers with garlic and marinated artichokes with provolone cheese served with hash browns and choice of toast or English muffin.

Q: WHAT’S YOUR FAVORITE TYPE OF CUISINE? A: Seafood Q: WHAT’S YOUR FAVORITE INGREDIENT WITH WHICH TO COOK? A: Steak and fish

¢ Food Truck: Rogue Curbside Kitchen

¢ Oktoberfest Weekend

WHEN: 5 to 8 p.m.

Saturday, Sept. 3

(working title) This year, Plank Road Tap Room WHEN: Friday, Sept. 30 is going big: Two full days of Enjoy dockside beverages from great brews and food trucks.

Ballast Point and a playlist full of yacht rock classics. The Toasty Cheese food truck will make a stop at the tap room, too. More details to come. Visit website for details.

www.kcchronicle.com/magazine

In the 2016 Best of the Fox contest, the public voted Geneva Diner as being the Best Diner in the area. The diner’s head chef and owner Vasil Ajazi has been working in the restaurant’s kitchen for 19 years. He answered 5 questions for Kane County Magazine:

Q: WHEN YOU’RE NOT HERE, WHERE DO YOU LIKE TO DINE LOCALLY? A: Patten House or Old Towne Pub and Eatery (both in Geneva)

UPCOMING EVENTS

The food truck Rogue Curbside Kitchen will make a stop at Plank Road Tap Room for the first time. The menu includes shortrib sandwiches, burgers and more.

Kitchen Q-and-A with CHEF VASIL AJAZI

WHEN: Saturday, Sept. 17, through Sunday, Sept. 18

¢ Yacht Rock Party w/Ballast Point

FOOD & WINE

GENEVA DINER 14 S. 2nd St. | Geneva 630-232-1288 | thegenevadiner.com

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KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 21

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FINDING A NICHE

RESTAURANT CELEBRATES 10 YEARS IN GENEVA’S THRIVING DINING SCENE

By CHRIS WALKER Photos by MISSY DONOVAN

24 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

A few years ago, Vince Balistreri and Chris Ayukawa asked each other if they would come to Niche in Geneva to eat and hang out.

Their answer was “not really,” so the respective general manager/wine director and head chef, decided to make changes at their restaurant.

“At first we started as a fine-dining, tablecloth, upper-echelon-in-the-suburbs

FOOD & WINE

restaurant. We had a nice run at that, but then the economy took a hit,” Balistreri says.

“We decided we weren’t really into it, so we did a switch so that everyone could feel comfortable. We’ve kept it nice, but now you can come in here with shorts and a T-shirt in the summer and get a burger and a whiskey or beer and not feel like you have to have on a suit or tie. It’s been good for us and we think it’s been good for everybody.”

www.kcchronicle.com/magazine

Kitchen Q-and-A with CHEF JULIAN BETANCOURT

Abby’s Breakfast and Lunch in St. Charles was voted Best of the Fox for Breakfast and “One of the Best” places for Brunch in the 2016 contest.

Abby’s head chef, Julian Betancourt, has been working in the St. Charles restaurant’s kitchen for just over a year.

On a recent visit, Betancourt answered 6 questions for Kane County Magazine: Q: HOW LONG HAVE YOU BEEN A CHEF? A: 18 years Q: WHAT IS YOUR FAVORITE DISH ON ABBY’S MENU? A: The Mexican Skillet (chorizo, bell peppers, onions, fresh jalapeños and queso Chihuahua served with salsa verde sauce) and the Enchiladas (chicken chorizo, diced onions and homemade verde sauce wrapped in three corn tortillas and topped with queso fresco and two fried eggs) Q: WHEN YOU’RE NOT HERE, WHERE DO YOU LIKE TO DINE LOCALLY? A: Villa Verona (Geneva)

Change can be difficult, but this one ultimately was well received.

“We’ve always loved what we’ve done here and we still wanted to have the menu continue to have high-end entrees while maintaining an emphasis on making things in house,” Ayukawa says. “We do our bread and sausage here and love the food we provide, but now we’re more accommodating and accessible for people.

Now people can come in and dine causally instead of a more committed format. People can come in and split entrees if they want, which is great. We’re just a lot more diverse than we once were.”

Niche’s menu is one that is frequently changing, offering a diverse variety of eclectic, American contemporary cuisine.

Some current entrees include braised pork cheek, grilled lamb rack, ribeye, cornish

-Continued on page 26 www.kcchronicle.com/magazine

FOOD & WINE

Q: WHAT’S YOUR FAVORITE TYPE OF CUISINE? A: Italian Q: WHAT’S YOUR FAVORITE DISH TO COOK? A: Original Mexicano Q: WHAT’S YOUR FAVORITE INGREDIENT WITH WHICH TO COOK? A: Oregano ABBY’S BREAKFAST AND LUNCH 11 N. Third St. | St. Charles www.abbysbreakfastandlunch.com 630-377-0797

-Continued from page 25 hen roulade, pan-roasted monkfish, red grouper and grilled coho salmon. Some of the small plates include brisket meatballs, potato gnocchi, burgers and buttermilk fried chicken.

“The menu really goes kind of back and forth,” Ayukawa says. “Grouper is one of the standouts right now and everything really has its moments.

Since we have such a diverse crowd, we sell a little bit of everything right now.”

what we’ve learned during these past 10 years. Our expectations are always high, and we want to offer the best that we can.”

Niche’s small, hard-working staff strives for excellence and hopes to deliver service that welcomes diners to return again and again.

“We run a small kitchen staff and are a small family group of individuals that cooks together every single day and challenges ourselves,” Ayukawa Niche celebrated its 10-year anniversary on Aug. 18 says. “We do the best possible work as much as with a special six-course tasting menu. we can, and it’s nice to get a good response from our diners. Sometimes we’ll take a popular item “Sometimes we’ve cared too much about the trends going on in other cities that we’ve lost track off the menu because it’s time to move on, and of what people in the suburbs are comfortable with it’s nice because people trust us to try different eating,” Balistreri says. “We’ve done a much better things.” job of accommodating and that’s been part of

¢ NICHE’S WHISKEY COLLECTION IS TOP SHELF Niche restaurant manager/ wine director Vince Balistreri has always been a whiskey guy. That’s one of the reasons why Niche has one of the finest whiskey collections around.

“We get people from all over to come and try our whiskeys,” he says. “It’s a huge draw for us.”

While the restaurant originally put an emphasis on wines – which it still features – whiskey has become one of the driving forces at Niche.

“We’ve developed a cocktail list, which is something we didn’t have before,” he says. “Since I’ve spent my whole career in the business, I was able to get ahead in the whiskey trend and I’ve been able to get a lot of the whiskeys that other places don’t get, so that’s part of the reason why people come from all over to try them.”

Many American, Canadian and Irish whiskeys, Japanese whiskeys and rye whiskeys, as well as a long list of bourbons,

26 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

scotches, single malts and many unique specialties are part of the restaurant’s massive collection.

Niche’s cocktail list features a variety of signature items, as well as some unique twists on some of the classics.

“We have the old, and we’re always trying some new things too,” Balistreri says. “Our cocktail menu changes about every two weeks.”

FOOD & WINE

Food photos are provided

¢ IF YOU GO NICHE ADDRESS: 14 S. Third St. | Geneva PHONE: 630-262-1000 WEBSITE: www.nichegeneva.com

www.kcchronicle.com/magazine

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FOOD & WINE

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 27

‘AUTHENTICALLY ’

ITALIAN

Gaetano’s menu a fusion of the best of Italy

By JONATHAN BILYK | Photos by MISSY DONOVAN

W

endy Di Benedetto isn’t surprised when someone comes in looking for a dish of noodles with red sauce and an oversized meatball.

But Di Benedetto, who – with her husband, chef Gaetano Di Benedetto – operates Gaetano’s restaurant in Batavia, says she sees such misunderstandings, less as faux pas, and more as an opportunity for a bit of culinary education.

Di Benedetto says that diners have dropped in from throughout Kane and DuPage counties, and beyond, drawn by Gaetano’s unique and authentic approach to Italian cuisine.

Di Benedetto describes Gaetano’s approach as “Italian fusion,” because she says that Gaetano’s dishes incorporate the best elements of Italian cuisine from all of the country’s varied regions. He Born, raised and trained as a chef in Sicily, does this by using an array of “different spices, aromas and seasoning” that can Gaetano Di Benedetto has worked in restaurants for more than three decades, be found across Italy. attaining and holding the position of “He’s always respecting the old traditional executive chef at restaurants throughout ways, while adding a modern twist,” Di Benedetto says.

All pasta and sausages are “homemade,” prepared fresh at the restaurant. And most dishes are cooked in the restaurant’s woodburning oven,” she says.

Di Benedetto says that the menu includes such favorites as the rigatoni alla Trasteverina, or “house-made Italian sausage and wild mushrooms in tomato-cream sauce, tossed with Parmigiano and topped with goat cheese,” and the Costine di manzo alla Milanese, or “beef short ribs braised Milanese style, served over saffron risotto and dusted with gremolata.”

“So much of what passes for Italian food in America is actually what we would call American-Italian,” says Di Benedetto. “But in Italy? It will be hard to find any place serving a meatball – unless you are in an area for tourists.”

“Authentic Italian food is something very different,” she says.

This August, Gaetano’s is marking its second anniversary since opening in the Tri-Cities.

Occupying a prime storefront at the corner of Wilson and River streets, a block west of the Fox River in Batavia’s historic downtown, the restaurant has built a loyal and growing following in the Fox Valley, expanding on the success established at the original Gaetano’s restaurant in Forest Park. www.kcchronicle.com/magazine

Italy, France, England and the U.S., according to his online biography.

He eventually brought his expertise to the Chicago area, and in 2002 opened Gaetano’s in Forest Park. In 2011, the Italian government awarded Gaetano with the Ospitalita Italiana designation, making Gaetano’s one of only about 600 restaurants in the world officially recognized as “authentically Italian.”

But the menu includes a full range of other, still more adventurous authentic Italian entrees, salads, desserts and antipasti (appetizers), such as the calamari al porto rosa, or “tempura-fried calamari rolled with asparagus, topped with sun-dried tomato, spicy shrimp sauce and served with soy-lime citronette and borlotti aioli.”

-Continued on page 30 FOOD & WINE

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 29

How much do you know about varicose veins?

“So much of what passes for Italian food in America is actually what we would call American-Italian. But in Italy? It will be hard to find any place serving a meatball – unless you are in an area for tourists.”

- Wendy Di Benedetto of Gaetano’s restaurant in Batavia

-Continued from page 29 Di Benedetto says her favorite dish on the menu is the pappardelle ai funghi selvaggi, which the menu describes as pappardelle pasta “tossed with wild mushrooms, sautéed with garlic, shallots and white wine, finished with Parmigiano.”

“I’m just a mushroom lover, and I think pappardelle pasta is just so delicious,” she says. “It’s my go-to dish when I want to treat myself.”

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The restaurant is only open for dinner service. Di Benedetto recommended reservations for those wishing to dine, particularly on busy nights, such as Friday or Saturday. Gaetano’s is listed on Open Table, for those wishing to reserve online.

And the restaurant also offers its pastas and sauces for sale during the Batavia Farmers Market, which takes place every Saturday.

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Di Benedetto says that the restaurant continues to draw more and more converts to its authentically Italian approach to cuisine.

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“I always love it when people are pleasantly surprised,” she says. “They try it and love it, and say, ‘Oh my gosh, I can’t believe I’ve never had anything like this before.’ It’s wonderful.”

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GAETANO’S ADDRESS: 15 E. Wilson St., Batavia PHONE: 630-406-3009 WEBSITE: gaetanos.us www.kcchronicle.com/magazine

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KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 31

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At McNally’s Irish Pub,

chef Kevin Gillespie has the gift of grub

By KEVIN DRULEY Photos by MISSY DONOVAN

ulinary geeks might consider the executive chef at McNally’s Irish Pub to be the other Kevin Gillespie – former “Top Chef” contestant.

C

First an eager bystander and eventually a collaborator with his mother and grandmother, he fondly recalls the hours spent in the family kitchen creating not only hearty meals, but the intangibles tied to the entire process.

lingonberries and microgreens, is “one of those things that if it’s done right and done well, it’s absolutely mouthwatering,” Gillespie says.

“You get that real nice, crispy skin and that soft underbelly. It’s just absolutely fantastic.”

Poll the dining room of the recently reopened St. Charles restaurant at 109 W. Main St., however, and they’ll tell you there’s only one.

“I enjoy the whole beginning from scratch, starting from nothing and becoming a finished product, seeing the results of everyone sitting down at the table together,” Gillespie says. “And it brings family together, which is just fantastic for me. That’s what it’s all about.”

Initially, Gillespie found the pork belly to be outside some patrons’ comfort zones. Not to worry. He felt the same way about Brussels sprouts growing up, but now relishes the McNally’s spin on the vegetable, adding sriracha, honey and applewood smoked bacon to the crisp food.

What this Gillespie lacks in “Top Chef” chops, he makes up for in chumminess. A 1993 graduate of what then was simply St. Charles High School, Gillespie savors the unique opportunity to cook in proximity to family and friends while still leaving his home each day.

“I’ll tell you, it’s hilarious,” Gillespie says. “I have people come down, servers and [general manager Shay Clarke], they always come down to the kitchen. Everyone always tells them, ‘Oh, I know the chef. We grew up together. Went to high school together.’ And if I can – if I’m not busy – I’ll always try to make my way out to the dining room and meet with those people and say hi to them. Because a lot of times, it’s been years since I’ve seen them.”

Little backtracking is needed in one conversational area. McNally’s patrons likely aren’t flabbergasted over Gillespie’s career choice considering his penchant for cooking as a child.

34 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

Gillespie has lived or worked in the Tri-Cities for much of his life, save a stint at Florida Southern College in Lakeland in the mid-1990s. He received his culinary certificate in Culinary Arts/ Chef Training from College of DuPage in Glen Ellyn in 1997, and began working as a chef at the Herrington Inn and Spa in Geneva the following year.

Stints as executive chef at FoxFire and The Patten House, also located in Geneva, were next.

Gillespie joined the McNally’s staff in February, toting an existing fondness for his new employer.

He had frequented the restaurant with friends and family for some time, citing its reputation as a community destination.

His favorite dishes to prepare begin with McNally’s offerings of small plates, or appetizers.

The pork belly, served on brioche toast with FOOD & WINE

Among entrees, Gillespie beams about Granny’s Irish Boxty, an Irish potato pancake that is available in a handful of different varieties. A traditional dish on the Emerald Isle, the boxty receives plenty of feedback from the native Irish segment of McNally’s clientele, which delights Gillespie all the more. He doesn’t mind hearing about how someone’s grandmother made it and pondering a possible adjustment in his preparation.

“There is really no true way to make a boxty,” Gillespie says, “So, it’s kind of like one of those things when you serve it to someone, they say, ‘I love this part of it, but you should try this,’ or, ‘You should try and put this type of potato in.’ … It’s just outside the box thinking. It’s kind of cool.” www.kcchronicle.com/magazine

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– Kevin Gillespie, head chef of McNally’s Irish Pub in St. Charles

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In addition to McNally’s, which recently added Sunday brunch, Gillespie lauds the Tri-Cities restaurant scene at large. He and his wife, Jessica, venture out for dinner once or twice a month. Gillespie mentioned The Finery & Blacksmith Bar and Shakou Sushi, both in St. Charles, among recent favorites.

Festival OF THE Vine SEPTEMBER 9-11

“The best way to, you know, grow the palate, is to exercise it by going out and just trying new stuff,” Gillespie says.

New stuff in an old haunt. For this Kevin Gillespie, that sounds like the life.

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 Italy, Mexico and France at our Flavor Fare. Find unique gifts at our incredible Fine Arts and Crafts show.

For events schedule and details, go to visitgenevaillinois.com.

We hope to see you there!

u IF YOU GO

MCNALLY'S IRISH PUB ADDRESS: 109 W. Main St., St. Charles PHONE: 630-513-6300 WEBSITE: www.mcnallyspub.com www.kcchronicle.com/magazine

A picture postcard .

™

630-232-6060 • visitgenevaillinois.com

FOOD & WINE

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 35

Chef Isacco Vitali gives food worldly flair at intimate Italian eatery

By ALLISON HORNE | Photos by MISSY DONOVAN Some travel the world for fun, but others, like chef Isacco Vitali, travel the world so that they can share their experiences and love of food with others.

Vitali has cooked all over the world, but has taken his talents to the western suburbs at his very own restaurant, Isacco’s Kitchen, in St. Charles.

“I just kind of wanted to do a smaller menu with no mass production.

I wanted more of a chef-to-table place.”

– Isacco Vitali, Isacco's Kitchen in St. Charles

Vitali grew up in Milan, Italy, just an hour from Switzerland, where his family worked in the cattle industry.

He started working as a butcher at a young age and first started cooking when he was 16.

After attending cooking school in San Pellegrino, Vitali moved to Scotland to attend college to study foreign languages.

“I really wanted to travel,” he says.

While in college, he continued to cook and work in restaurants.

Following school, he moved to London, where he met a pastry chef who he worked with on a cruise ship. He traveled the world aboard the cruise liner for seven years.

While working on the cruise ship, he also happened to meet his wife, Tracey, who was a passenger on the boat.

“I was doing a cooking demonstration, and we started

talking,” Vitali says, adding that they hit it off immediately.

His wife is ultimately what brought Vitali to the Chicago area. After a couple of years of long-distance dating, the duo married in 2007.

Vitali took a job at Charlie Trotter’s in the city and dove headfirst into the Chicago food scene.

But, it didn’t take long before Vitali realized that he wanted to be his own boss. So, two years after getting married, he opened his own restaurant – Isacco Kitchen – in 2009. The restaurant could seat about 100 people, and it gained popularity for serving classic dishes at an affordable price.

“I wanted to help myself,” Vitali says. “I opened the restaurant because I wanted to make more sales with my knowledge and be my own businessman.”

After finding great success at his restaurant, Vitali opted to downsize and open something a little more personalized so that he could cater to each individual.

“I just kind of wanted to do a smaller menu with no mass production,” Vitali says. “I wanted more of a chef-to-table place.”

The new location opened in December 2015 and can seat 35

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ISACCO'S KITCHEN ADDRESS: 131 S. First St. | St. Charles PHONE: 630-444-0202 WEBSITE: www.isaccokitchen.com

people. The new, more intimate space frees up enough time for Vitali to make homemade pasta and bread and serve seafood in season.

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“I learned a lot from traveling,” Vitali says. “The menu is very contemporary.

I like to [use] plenty of different ingredients.”

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Despite the downsizing, Vitali still does catering, homemade pasta and sandwiches to go, and personalized chef visits.

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But even with years of experience in the restaurant industry, Vitali still enjoys experimenting at home and trying new things in the kitchen.

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“I like mixing and trying new recipes,” Vitali says. “I cook at home a couple of days a week.”

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Vitali has his own vegetable garden at home that he often integrates into his cooking, but his favorite food still tends to be seafood.

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“I like seafood,” Vitali says. “What I eat mostly depends on what is in season. I like to follow the seasons.”

When it comes down to it, Vitali says he just likes to cook for everyone around him.

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“I love cooking at home for friends and family.”

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Plan your day with a visit to our website: www.DowntownCL.org KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 37

Chef Brandon Marzolf

is at home in Country House's kitchen

By YVONNE BENSON Photos by MISSY DONOVAN

E

xecutive Chef Brandon Marzolf has found a home at Country House, located at the corner of Fabyan Parkway and Kirk Road in Geneva. Food has always been a part of Marzolf's life, as many of his family members worked in kitchens when he was a kid.

“My mother and grandmother have always worked for restaurants. When I was 9 years old, I washed dishes for the bartenders,” Marzolf says.

“I've always liked the family environment. I knew from a young age that I wanted to be a chef or be involved in food.”

Marzolf started small by taking home economics classes in high school, but it wasn't long before he decided to take his love of the culinary arts to the next level. Marzolf opted for enrollment into culinary school, and later received an opportunity to work under a French chef in California.

“I worked my way [up] from washing dishes and, eventually, I got into Nick's Fish Market, and I got to move to Chicago,” says Marzolf. “I became the executive chef of the Rosemont location and then I wanted to look into some other kinds of restaurants and expand my horizons. I worked at steakhouses, and I've done some work with the Hollywood Casino trying to be well-rounded.”

38 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

There’s a lot to love about cooking, Marzolf says.

“For me it's the creativity end of it. I just love playing with different ingredients and different fusions. With the Country House, I'm able to come up with all of the daily specials,” he says.

One of his special pleasures is developing the weekly burger.

In fact, if Marzolf were to choose his favorite menu item, he says it would be a burger.

“Our Top Drawer Burger is a blended burger.

It's about one-third ground short ribs, one-third brisket and one-third chuck. The combination of those three different muscles from the cattle really builds a lot of different flavors and makes it a unique burger,” says Marzolf, adding that the Top Drawer Burger is the most flavorful.

“People think it's just a burger, but we can be very creative with a simple burger by adding different toppings and seasonings,” Marzolf says. The burger is just one example of how Marzolf likes approaching familiar foods with a different “We've even combined different kinds of meats on top of a burger making it a muffuletta burger.” perspective.

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“I like cooking techniques and building flavors. I try to do something a little different from what you would get up the road,” he says. “What makes us different from another casual dining restaurant?

Every chef is trying to be the next best thing and set themselves apart.”

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The executive chef appreciates that the restaurant allows him to be creative and he, in turn, mentors less experienced cooks.

“We get a lot of chefs who are very young and who are aspiring to become chefs and managers. It's exciting for me to see them grow like I did when I was younger.”

The culinary world has changed a lot since Marzolf was younger.

“It's a whole different ball game from where it was 20 years ago – the fusions alone,” he says. “You wouldn't see a Latin and an Asian dish being combined. TV and the Food Network have really changed how we see things. We didn't have chefs on television. It's given a lot of exposure and caused a lot of intrigue and inspiration.”

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KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 39

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Life has pretty much come full circle for Geneva resident Chris Deane.

Deane started working in a butcher shop in Connecticut when he was 14 years old and now, 40 years later, he’s back at it again.

But this time, he’s in a market and deli of his own.

Deane opened Deane’s Market & Deli in Geneva in April after spending 25 years in the food service industry, working for companies such as General Foods, Kraft and Nestle.

The two chefs he hired have taken and run with the recipes while adding their own stamp on the menu. Deane would be the first to tell you that they are equally as passionate about cooking from scratch and clean ingredients.

"They also help me expand my palate – an in-kitchen joke – and come up with their own amazing takes on my favorites."

The main menu consists of the recipes Deane developed over the years

“I picked up a lot along the way,” he says.

“Key metrics for running a restaurant, like food and labor costs, and how to reduce waste.”

The one thing he didn’t anticipate was the time and effort to cook everything from scratch. He had originally planned on doing most of the cooking with one other chef, but it didn’t take long for him to realize that he needed two.

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DEANE'S MARKET & DELI ADDRESS: 500 S. Third St., No. 141 | Geneva PHONE: (630) 402-0139 WEBSITE: deanesmarket.com 40 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

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“My kids would tell you that this is the food they grew up eating,” he says.

The roast beef is a fan-favorite, but one of the recipes, the porchetta sandwich, was his favorite when he worked in the butcher shop.

“I tracked down the recipe and included it here,” he says. "All our food is made in house from our soups to meats."

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Deane specializes in roasting or smoking all of the meats, just like home. He has even developed his own recipe for brining and roasting Pastrami – a special that sells out quickly on Thursdays.

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"I was especially excited about the commercial-size smoker," he says. "I debated for a long time about adding one to the kitchen, but my family and friends insisted. Now I can really make all our favorites. Except for one item – pizza."

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Deane still makes time to do traditional family pizza night on Fridays.

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"I have been working on the dough and sauce for 30 plus years and will only make it at home for friends and family," he says.

"It is my favorite food, and I want to keep it special. Now my kids have to learn how to make it."

While in the planning stages for the menu, family members insisted that he include food for take-home meals from the freezers and coolers.

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"I can't believe how successful this aspect of the business is," he says. "We have regulars already for our pot pie, soups and macaroni and cheese. They are constantly selling out. It is a lot of fun to come up with new items to put out there."

The family’s contribution doesn’t just stop there. All three of his children have put in hours at the deli, and two work regular shifts. His wife, Vicki, is a full time real estate agent, but also handles the marketing and social media for the restaurant.

"This is something my wife and I have talked about doing somewhere for over 30 years," he says. "We love Geneva, and it has been a great place for our family. The time was right to take a leap and follow the dream."

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KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 41

Seasonal soirées

FRESH IDEAS FOR FALL DINNER PARTIES

By YVONNE BENSON

T

he summer months are often hot and humid, which makes pulling off an alfresco dinner party difficult. Fall, however, can be the perfect time to throw that outdoor, themed get-together or wine-pairing party. The cooler temperatures and autumn colors create an idyllic atmosphere for hosting any outdoor, at-home event.

When planning your party, think about upcoming holidays, such as Halloween and Thanksgiving, and plan it around that, says Jason Stoffels, the chef and owner of Enticing Cuisine in Batavia.

Stoffels also mentions that hosts should consider allowing guests to bring their children.

Shuki Moran is the owner of Exceptional Events in Geneva, and he wouldn’t shy away from including children either, but it’s important to make sure that the children remain entertained so that the adults can enjoy themselves, too, he says.

“I would put the kids at a separate table and bring something special for them to do,” says Moran, who has planned numerous events for clients, such as TV personalities Jenny McCarthy and Donnie Wahlberg.

A simple idea for an adult dinner party could be to have a food focus, such as a seasonal ingredient, particular wine or craft brew. You can invite guests to bring a bottle of wine or six-pack at a certain price point and have a blind tasting party, where the owner of the winning wine or brews receives a gift. For a wine-pairing party, the host should provide assorted cheeses, charcuterie, fruit or chocolate and beverages for non-drinkers.

For foodies, using farm-to-table or seasonal ingredients is a sure way to get guests excited about the menu. An autumn-themed party can include seasonal ingredients, such as pumpkin or corn.

42 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

of the time of year, “When you're outdoors you want to make sure it's light,” he says. “Even dessert needs to be light, like sorbet or gelato. Something light and simple.”

Stoffels emphasizes that centerpieces can also help set the mood and play to a theme.

“Pumpkins and pumpkin bread, soup and ravioli,” Soffels suggests. “You could have corn soup, corn muffins and a nice corn soufflé.”

For an autumn theme, Stoffels recommends, “Little mini pumpkins [that] can be carved, hallowed out and used for soup or you can use a big [pumpkin] and serve everyone from it.”

Moran considers himself a detail-oriented person, so lighting is a vital component when it comes to creating atmosphere. “… If you can do lighting, like Christmas lights, it will look like an Italian villa; it will be very romantic,” Moran says.

Location also can play a role in your dinner party.

By hosting a party at a park along the Fox River, you could have a picnic and roll out blankets and pillows under a tree and serve dishes in baskets.

Stoffels explains that he’s catered many events to all kinds of locations. Hosts can even pick up picnic-style fare from Enticing Cuisine and bring it to a desired location, instead of preparing dishes at home.

If you’re still pining for summer, Moran recommends “light food, like a Caprese salad, or some sort of salad with arugula and apples or watermelon and parmesan cheese.”

He recommends pairing items with Champagne and bread with olive oil. A light main course, such as chicken, is preferable, and regardless HOME & LIFESTYLE

“The biggest thing is the set-up and the display,” Stoffels says.

“People like to see a decorated table. With fall, pumpkins, corn, hay, gourds, and golds and brown colors; it’s all about the … appeal.

I’d like to say that food comes first, but they want to see pretty first and then the food.”

Moran agrees that a great dinner party is all about creating a beautiful setting.

“I would have floating candles or regular candles, a lot of flowers or floral arrangements or even flowers in mason jars,” Moran says.

And it’s OK to use indoor furniture for an outdoor dinner party.

“The way I see it, I would take our indoor dining room to the outside,” says Moran. “I would make it fancy with a nice tablecloth – I like bright colors, like bright green, fuchsia and orange. It makes it much more festive.”

To be successful in hosting a quality dinner party, it doesn’t matter if you can drop big bucks or are more budget-conscious – “I think you can do anything on a budget,” says Moran.

“You can use your own China or you can go to Ikea if you don't have a lot of money,” says Moran, adding that renting tables, chairs, linens and place settings could be a feasible option.

One of the most crucial components to consider when planning your dinner party is the guest list.

“Make sure your guests like each other,” Moran says. “Don't mix people who don't know each other. That's very risky. Make sure everyone knows each other and likes each other.” www.kcchronicle.com/magazine

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America's Treasures

America’s Treasures Antiques, Furniture and Gifts is a 5,800-square-foot space and has more than 30 dealers.

Items available for purchase include furniture, shabby chic, traditional antiques, lighting and home décor. The shop also offers Vintage Market & Design paint, Miss Mustard Seed Milk paint and Fusion Mineral paint. A local delivery service is available for large or heavy items. Follow us on Facebook to see all of the shop’s new items.

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10 N. Third St. | Geneva | 630-208-1003 www.AmericasTreasuresGeneva.com Open 7 days a week | 10 a.m. to 5 p.m. Monday; 10 a.m. to 6 p.m. Tuesday - Saturday; and 11 a.m. to 5 p.m. Sunday

Frivolous Treasures

Located in downtown Elburn, Frivolous Treasures is home to roughly 15 dealers who are committed to providing customers with a fun and affordable shopping experience. Items include antique and vintage-inspired wares, urban farmhouse, architectural finds, Euro chic, home décor, painted furniture, garden décor, handcrafted cards, candles, fair trade, gifts, seasonal décor, Star Trek memorabilia and jewelry. Follow Frivolous Treasure on Facebook.

138 N. Main St. (Route 47) | Elburn | 630-847-5138 Open 7 days a week | 10 a.m. to 5 p.m. Monday through Saturday; and 11 a.m. to 4 p.m. Sunday

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Kane County Antique and Flea Market

Once a month, the Kane County Antique and Flea Market, located at the Kane County Fairgrounds in St. Charles, offers wares from dealers across the country. About 1,000 indoor and outdoor booths feature antiques, collectibles and memorabilia, furniture, glassware and china, quilts, vintage clothing, toys, jewelry and more. The flea market takes place the first Sunday and preceding Saturday of every month from March through December. Admission is $5, children under the age of 12 (with parents) will be admitted free of charge, and parking is free.

Photos provided

Kane County Fairgrounds | 525 S. Randall Road | St. Charles www.kanecountyfleamarket.com

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Amazing Grace Antiques

This historic home’s 14-plus rooms are filled with affordable antiques, primitive to Victorian. Shop in this relaxed, kidfriendly, hometown atmosphere, where the coffee and hugs are free. A garden has been added to the shop, too.

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401 N. Main Street (Route 47) Elburn | 630-365-2006 www.amazingraceantiques.da bz/ Follow us on Facebook

Bee-Attitudes Antiques Located in a beautiful Victorian home on the corner of Batavia Ave. and Wilson St., we have eight dealers in our shop at the moment, so there is sure to be something for everyone. Glassware, artwork, lighting fixtures, oriental decor, jewelry, mirrors and silverware. In furniture, we carry various styles, including French, Victorian and cottage chic.

Rt. 31 & Wilson St. | Batavia | (630) 761-0813 Open MON-SAT 10 a.m. to 5 p.m. and SUNDAY NOON to 5 p.m.

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Call Me Old Fashioned Antiques

Call Me Old Fashioned Antiques is the newest addition to Trellis Farm and Garden in St. Charles. Taking a cue from its original dairy-barn origins, the shop holds a mix of antiques, collectibles and primitives at affordable prices, and offers customers a unique shopping experience. With creative displays and new inventory being added daily, it is sure to please any treasure hunter and offers a one-stop-shop for any home decorating needs. Follow us on Instagram @oldfashionedantiques to see the latest inventory and design ideas.

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Treasures

2N492 Kirk Road | St. Charles | 630-584-2024 Open 8 to 6 p.m. Monday through Friday; 8 a.m. to 5 p.m. Saturday; and 11 a.m. to 4 p.m. Sunday www.oldfashionedantiques.com

CONFESSIONS of a plant lover with MEAGAN PROVENCHER | Photos PROVIDED

I

t has been said that everyone has his or her passion about something.

I’m a plant person.

I’m not wooed with jewelry, but a really nice hydrangea would melt my heart (my husband learned this very early on in our relationship). It started in college with my Horticulture professor.

She would walk us through the college grounds with a bullhorn shouting out the names of every plant we came across. (Did you know that Illinois State University has every tree species that grows in Illinois on its campus?)

I can still hear her voice shouting “Douglas-fir – pseudotsuga menziesii – spell it right people!”

Today, I am still in love with plants. I love their textures, flowers, winter interest, ups and downs, strange habits, their rules – everything 46 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

about them. You would think that once I learned the names of them 25 years ago that I would be done, but nope.

Did you know that there have been hundreds of new plants introduced just in the past year?

These new plants are usually improvements on the old. For example, you’ve all seen the gorgeous ‘Annabelle’ hydrangeas blooming all over town; their big white mop heads standing up grandly in gardens. But then it rains, and she falls down and is no longer everyone’s favorite.

But never fail! Plant breeders have listened to your woes. They found a plant among all of those floppy ‘Annabelles’ that was standing up straight. So, they worked on it and ‘Incrediball’ was born. ‘Incrediball’ has stronger stems (and bigger flowers), and we rarely hear complaints that it flops over. If you have a bad taste in your mouth from a plant that hasn’t done well in your garden, check into newer varieties of the same HOME & LIFESTYLE

plant. You might be pleasantly surprised that what you didn’t like about the original, such as “helicopters” on maple trees, is now gone from the new.

I often use characteristics other than flowers to choose plants when I design. Texture is extremely important. While many folks roll their eyes when I suggest hosta plants, there are thousands available and every one is different.

Their puckered leaves, with painted stripes of yellow or green or blue, offer a bold texture and statement in the garden that is unparalleled. Pair a large leafed variety, such as “June,” with some dainty Maidenhair Fern, and you have a recipe for serene beauty in the garden.

Fall color is an ace in my pocket, as well. Maples and burning bush get all of the credit for their stunning fall color but many other trees and shrubs put on a show in October, too. Ginkgos have beautiful clear yellow fall color, and sumacs

www.kcchronicle.com/magazine

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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.

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

Plant perennials that bloom in the summer or fall!

have deep reds and burgundies. Extend your season by staggering plants that have early-, mid-, and late-season color. Fall can last for months if you do your research.

Join me in discovering a passion for plants.

Don’t just think of them as a necessity in your yard to make it look nice. Learn their names, their habits, their quirks. Treat them like family and you’ll be rewarded for many years to come.

Meagan Provencher is the Sr. Landscape Designer for Wasco Nursery in St. Charles.

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KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 47

AUTUMN RENEWAL Four fall trends for outdoor living With NANCY WINGREN

J

ust because fall brings with it a chill in the air, doesn’t mean you have retreat to the indoors.

Here are four seasonal trends to keep you outside all autumn long.

48 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

1. FIRE IT UP. Fire up more than just the grill. Extend the time you spend in your outdoor living room well into the cooler fall months. From fire tables to fireplaces, bring the warmth, comfort and vibrant color of a fire feature for outdoor entertaining.

Adding a fire element to a patio space will create an inviting focal point. Fire tables range in height from coffee table height to dinner table, chat or pub table heights. Whatever you choose, make it your own by choosing a height and style that fits your personal taste.

HOME & LIFESTYLE

2. SPLASH OF COLOR. Mix it up this fall by changing the color scheme of your outdoor fabrics. A simple change or addition of pillows or throws can give the current outdoor furniture a completely different look. As the season changes from late summer to fall, swap out pillows and accent pieces with warm and inviting fall colors and patterns. Don’t forget to add throws and strategically placed blankets to help complete your fall look and to keep you warm and cozy in the cooler fall evenings. www.kcchronicle.com/magazine

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G Continuing with creating focal points, as well as adding color to an outdoor space, the trend this fall and winter is adding colorful pots that are generous in size. Our suggestion is to go big! Large pots can be very versatile, from creating lovely gardens in small spaces to providing a stately welcome to visitors. Incorporating large and colorful pots serve as welcoming accents to paths, stairs and foyers, and they also serve as decorative separations in a landscape.

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4. EXTEND THE EVENING WITH LIGHTING.

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Lighting technologies for outdoor living spaces have changed over the years. Add weatherproof table and floor lamps to bring the comfort of the indoors to the outdoors.

A new trend this fall is stringing cafe lights overhead. New LED technologies offer old style cafe string lights in both modern and informal designs. LEDs are warmer colored and are available in all kinds of systems. The controller for newer LED lighting schemes can be done on a smart phone to control dimming, brightness, colors and on/off controls.

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u Nancy Wingren is the president of Chicago Outdoor Living, Inc. For more information, visit chicagooutdoorliving.com or call 312-835-9775.

*Diplomat, American Board of Foot & Ankle Surgery *Fellow, American College of Foot and Ankle Surgeons

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 49

What You Need to Know About the Right Way to Purchase a Furnace

O

ften times it is on a blustery winter day, or worse yet a holiday, when a homeowner discovers the furnace is in need of major repair or replacement. If this were to happen to you, would you be in the right frame of mind to purchase a furnace or major home heating and cooling system without panic or stress? We haven’t come across many folks who would be. Making an educated decision on the purchase of a furnace at a time like this just doesn’t work.

50 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

Why do people put themselves between a rock and hard spot when their furnaces bite the dust? Often, they are intimidated by the cost and process of upgrading their systems in advance, so they just avoid it.

Let us help you avoid the panic and stress that comes from not being prepared in advance.

Studies show that the need for making the decision to purchase a furnace or HVAC system happens 1.7 times in a family’s lifetime. In short, when the time comes to purchase a furnace or HVAC system, they will be making it for the first time.

HOME & LIFESTYLE

Nearly every furnace needs one major repair between 10 and 15 years of installation. A furnace designed to last 20-25 years is worth repairing. The builder models, only designed to last 10 to 15 years in the first place, are not.

Between seasons, when the weather is mild, is the time to purchase a furnace or upgrade to an HVAC unit. Manufacturers find their warehouses overstocked with brand new furnaces, air conditioners and HVAC systems. To even out production and cash flow, they offer large rebates and financing, too good to pass up. This is the time to find out whether or not you need

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25th Year Celebration!! to purchase a furnace or upgrade to an HVAC unit. Know what you need, which units are available and what rebates and financing are available before your furnace bites the dust.

This is key in avoiding panic, stress and being shorter on funds.

Gone are the old days when people had no Internet to research contractors in advance.

Gone are the old days when people had to get multiple estimates or “three prices” out of a phone book, where the biggest crook often had the biggest ad. Today you can cut to the chase and call on experts, and do your own research on multiple investment levels, which will allow you to make an educated decision and purchase a furnace or HVAC system the right way.

Make sure your HVAC expert performs a manual J load calculation to determine the precise amount of energy needed to keep your home at the desired set points for both temperature and humidity in all types of weather. Have them demonstrate the rate of payback and inform you of incentives and rebates at different investment levels also.

All you need to do is choose the furnace model or HVAC unit that fits your budget.

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

www.kcchronicle.com/magazine

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HOME & LIFESTYLE

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 51

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 2016 Women of Distinction and provide honorees with an opportunity to share their stories.

Purchase tickets online by October 23 at https://www.shawmediaevents.com/e/KaneWOD2016 * To reserve full tables of 10 in advance or for questions call Kelly Buchanan at 319-471-1202 or kbuchanan@threesixtybluesky.com Presenting Sponsor

Keynote Sponsor

October 26, 2016 11:00 a.m. registration 11:30 a.m. - 1:15 p.m. Awards Luncheon St. Charles Country Club 1250 Country Club Drive, St. Charles

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OPEN DOOR POLICY

Monika Miller-Neumaier opens her heart and home to creatures in need

By MELISSA RUBALCABA RISKE | Photo by RON MCKINNEY There’s no question that St. Charles resident Monika Miller-Neumaier considers herself a “dog person.”

For Miller-Neumaier, the work was hard, but she recalled the cultural experience was one of a kind.

Last year she and her family provided temporary foster care for 13 dogs from Anderson Animal Shelter and they helped 12 of them to find new homes.

Miller-Neumaier’s family arrived in St. Charles in the late 1970s when her father, Dr. Walter Miller, established his pediatric practice in St. Charles. For the eight Miller children, life was busy and while interests varied they all shared a love of fitness.

And one pup managed to tug so hard at their heart strings that they couldn’t say good bye.

Miller-Neumaier admits, the pup wasn’t the cutest of the bunch, describing her as cute as a large lab rat, but there was something undeniable about Emmie’s demeanor.

“We had her for four months and finally my son says ‘Mom I think we’re supposed keep this one’” Miller-Neumaier says. “Dogs just become a real part of your life.”

Taking in a dog, tackling obedience and behavioral issues and then finding a new family to take over isn’t easy, but it’s work that MillerNeumaier and her family have grown to love.

“I think dogs have a way of unifying people,” she says. “They are a magnet for most people.”

But in many ways, Miller-Neumaier herself is the magnet, drawing in both human and canine companions.

After graduating from college she began work as a middle school teacher in Kane County when after a couple of years she decided something was missing. She decided to make a career turn and leave the comforts of her home and family and accept a two-year central American Peace Corps post in Belize.

It was the early 1990s and she was located in a remote village, living in a shelter without running water or electricity, helping to build a structure for a school and create a library.

“Growing up, we were all a bunch of athletes,” Miller-Neumaier says, adding that she was fighting for her right to play sports in an era just after the law of Title 9, which guaranteed woman equal sports opportunities.

She remembers petitioning administrators at St. Charles High School for a women’s soccer team and her younger sisters reaped the benefits of this hard work, including her sister Marci Miller-Jobson, who played for the US Women’s National Soccer team and is a coach today at Baylor University.

The family’s love of fitness carries through today as they celebrate a reunion in early September before lacing up their running shoes to run the Fox Valley Half Marathon.

There’s even a sibling rivalry as they compete for their personal records and vie for a family trophy.

“I’m not particularly fast,” Miller-Neumaier says. “It just makes it fun and it’s a big party. It keeps us motivated.”

Miller-Neumaier says she started running marathons at age 40.

“I’ve met some of the best people through caring for dogs and running,” she says.

Her mother, Barbara Miller, recalled visiting her daughter in Belize and seeing firsthand how residents used small rations of rain water and lived in simple means.

Though she’s taken up long distance running the last 11 years, she has long shared her love of fitness and health as a teacher. She has earned several exercise and wellness certificates and enjoys teaching fitness classes to students of all ages at Power Wellness Corp.

“It was quite a lesson for me,” Miller says.

“I’ve always loved health and fitness and I want

to inspire that in others,” Miller-Neumaier says.

Regardless of age or fitness level, she works with clients helping them to reach their health goals. While it’s different than her original career path of teaching middle school students in the classroom, Miller-Neumaier says she loves the connections she makes with her students and helping them attain their health goals.

“Whether you are a hardcore athlete or just starting out or dealing with pain or rehab, I try to work with each person with kindness and encouragement,” she says.

Her mother says it’s no surprise that MillerNeumaier spends her time caring for canines and helping others, as that is a message she and her husband, have long tried to instill in their family.

“We’re called to serve others and we’ve always tried to instill that message, that even as children we can help make a difference,” Barbara Miller says.

HEALING SPACE 2075 Foxfield Road, Suite 102, St. Charles, IL 60174

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BUSINESS & CIVIC

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 53

Immune health calls for a shift in focus Fall is in the air, and as we leave behind the long, luxurious, sunny days of summer, we shift in attitude. It is back from vacation, back to school and back to more serious endeavors. On some level, we hunker down for the colder, darker days and begin to anticipate the holiday season with its highs and lows. For many of us, this can result in fatigue and stress, wearing down our immune system and making us more vulnerable to the many viruses that surround us. We even refer to this time of year as “Cold and Flu Season”.

Perhaps this year, we can shift our focus and selfcare so we can stay vibrant and healthy.

Many people prepare for the season by getting a flu shot—a vaccination for the Influenza strains that are predicted to infect us this year.

The flu shot introduces inert flu virus in order to stimulate the body to produce antibodies that will ward off the actual virus, should it hit.

But there are some issues with the “flu shot” approach. For one thing, it is not always possible to predict the strains of flu that will be prevalent this season. So relying solely on the flu shot as protection can give a false sense of security: it doesn’t bolster the immune system against any viruses that are not in the vaccine. That means you can get colds or flu even if you have gotten the shot.

It makes more sense to boost the immune system, our natural defense. Simple measures like getting enough sleep, eating a nutrient rich diet, hydrating with plenty of water, cultivating

54 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

peace, rest and a positive attitude all help the immune system to function at its best.

There also are some effective natural therapies that give extensive protection from all viruses by boosting the immune system. They are recommended for everyone, whether you got the flu shot or not. Homeopathic remedies can be taken once a week throughout the season to prevent infection (like a natural flu shot).

Botanical and nutritional supplement programs also are effective in flu prevention. Should you start to get an active infection, natural remedies and an energy medicine protocol can help rid the body of virus within 24-48 hours.

This year, let’s intend to shift our attitude in a new direction. With attention to self care and a program of natural support, we can navigate this season with health, confidence, and well being.

Board-certified Physician Marilyn Mitchell, M.D. is the founder of HealingSpace Medical Center, an organization promoting and encouraging an integrative approach to medicine.

HEALTH & WELLNESS

www.kcchronicle.com/magazine

Upcoming Events: •Energy Healing Webinar - Sunday, September 18 8pm Dr. Mitchell will discuss the type of energy work we offer both in-office and long-distance.

•WiseWoman© Workshop - Thursday, Sept 29 6pm Join Dr. Mitchell in this workshop dedicated to exploring how to move gracefully through midlife.

•Thermography Event - Thursday, October 6 6pm Dr. Mitchell and Kelly White, CT will explain the role of thermography in today's medical world.

Call 847-304-5526 to register!

*WiseWoman has a small fee

Our specialty is treating patients with common and complex medical conditions that are not readily helped by traditional treatments alone.

We succeed by using an integrated approach to guide all our patients to complete healing and wellness.

HealingSpace Medical Center ✥ Integrated Medicine

✥ Nutritional Counseling

✥ Men & Women's Health Services ✥ Permanent Weight Loss ✥ Holistic Gynecology ✥ Integrated Cancer Care

& Survivorship ✥ Breast Health/Thermography ✥ Energy Medicine ✥ Homeopathy

✥ Therapeutic Massage ✥ Manual Lymph Drainage ✥ Lab Services ✥ Educational Workshops ✥ Insurance/Payment

Options Available

✥ CareCredit

2075 Foxfield Road, Suite 102, St. Charles, IL 60174

847.304.5526 www.healingspacellc.com HEALTH & WELLNESS

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 55

TAKE A WALK ON THE WILD SIDE

Local trails offer ample opportunity for healthy living ¢ Hit the trails On your next walk, visit one of these Fox Valley-area trails: • Great Western Trail • Fox River Trail • Virgil L. Gilman Trail • Illinois Prairie Path

With miles and miles of trails connecting Kane County communities, there is ample opportunity to explore the beautiful Fox Valley area.

Walking for wellness is free, and it’s easy to do as you can exercise at your own pace and intensity.

Experts suggest walking 6,000 steps a day in order to improve health and 10,000 steps per day to lose weight. A 20-minute walk, or about 2,000 steps, equals a mile.

¢ Even though 40 percent of the trips taken in the U.S. are less than 1 mile, less than 10 percent of trips taken are made by walking or biking. ¢ Researchers have found that women who walked at least one-and-a-half hours per week had significantly better cognitive function than women who walked less than 40 minutes a week. ¢ The mortality rate among retired men who walked less than 1 mile per day were almost twice as much as those who walked more than 2 miles per day.

The benefits of walking include the improvement of self-esteem and mental well-being. Walking also can help control weight and shrink body fat, increase bone density, boost immune function, lower blood pressure, decrease high cholesterol, and reduce the risk of coronary heart disease, stroke and diabetes.

A few facts as sited by the National Park and Recreation Association, include: ¢ In 1970, 66 percent of children walked to school. Today, only 13 percent walk. ¢ A 2000 study reported that walking regularly (three times or more a week for 30 minutes) saves $330 a year in health care costs.

56 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

HEALTH & WELLNESS

www.kcchronicle.com/magazine

Ream’s Meat Market

Day to Night Whether you are a mom running around town with the kids or busy at work – you are always on the look out for that perfect outfit to transition from Day to Night.

We selected some of our favorite items that will help you with little to no effort!

r e e B t f a r C h t i Celebrate w Celebrate with Craft Beers, Fine Wines & Cheeses •Craft Beers

DAY

• LAMade Suzie Dress: Knot tie or tuck for a tank • Articles of Society Skinny Jeans • Waffles and Honey Chevron Necklace

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ver 100 v arietie s of Sm oked Meats a Sausa nd ges

• LAMade Suzie Dress • CAM Rose Gold Chain – To add that subtle “bling” • Waffles and Honey Chevron Necklace for layering

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• BAGGU Suede Clutch

Fine Quality Meats & Sausages Fresh • Aged • Cured • Smoked 250 S. Main St. (Rt. 47) • Elburn South of the tracks • 630.365.6461 Hours: Mon-Fri: 9am-6pm • Sat: 9am-4pm • Sun: 10am-4pm Closed Labor Day

25 S Third St., Geneva, IL, 60134

A GREAT OLD FASHIONED FULL SERVICE MEAT MARKET

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•Cheeses - smoked super sharp cheddar, - gouda,- baby swiss, - blue

630-457-5505

www.joriandjune.com

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 57

Wine weekend getaway

LOCAL WINERIES CONVERGE NEAR STARVED ROCK FOR VINTAGE ILLINOIS FESTIVAL

By SHONDA DUDLICEK

Illinois may not be the first state that comes to mind when thinking about a wine-tasting weekend away, but the state’s largest wine festival kicks off this month.

Celebrating its 11th year, Vintage Illinois will feature live musical entertainment and food and wine from nearly 30 local wineries, all while being surrounded by the beauty of Matthiessen State Park in Utica.

The festival will take place from 11 a.m. to 6 p.m.

Saturday, Sept. 17, and noon to 5 p.m. Sunday, Sept. 18.

Many are surprised to hear Illinois has a wine festival, says Cindy Fleischli, executive director of the Illinois Grape Growers and Vintners Association in Springfield, a nonprofit organization that sponsors Vintage Illinois.

“Illinois wineries are a destination,” Fleischli says, adding that there are 106 wineries in Illinois that bring in $700 million in annual sales.

“There’s a lot to be said for what our 106 wineries are accomplishing.”

says. “Each represents the personality of wine and the maker.”

Advance general admission tickets are available until midnight Thursday, Sept. 15, and cost $20 a person (plus a $2.09 fee). A ticket includes a souvenir glass, wristband and seven tasting tickets. Tickets purchased at the door cost $25 a person and include a souvenir glass, wristband and five tasting tickets.

Tickets for designated drivers and children ages 5 and older are also available. Advance tickets for underage attendees are available until midnight Sept. 15 and cost $5 a person (plus a $1.27 fee). This includes three tickets for non-alcoholic beverages.

Designated drivers will receive a special colored wristband and two tickets for an alternative beverage. Tickets purchased at the door cost $7 a person and include two tickets for non-alcoholic beverages.

“Illinois wineries are a destination.

There’s a lot to be said for what our 106 wineries are accomplishing.”

Additional tasting tickets cost $1 each.

Guests should bring photo identification showing proof of age.

Participating wineries will - Cindy Fleischli, executive include Alto Vineyards, August director of the Illinois Grape Hill Winery, Baxter’s Vineyards Chairs and tables will be available Growers and Vintners & Winery, Berryville Vineyards, to guests, but visitors should bring Association in Springfield Blue Sky Vineyard, Cooper’s blankets and lawn chairs to save Hawk Winery & Restaurant, seats. Five vendors will be selling Creekside Vineyards, Fox Creek Vineyards, Fox Valley food and drinks, but coolers and food can be brought Winery, Galena Cellars Vineyard & Winery, Hill Prairie into the venue, but will be subject to inspection by Winery, Illinois Sparkling Co., Kickapoo Creek Winery, security. Grilling is only allowed in the parking lot and Kite Hill Vineyards, Lasata Winery, Lavender Crest outside alcoholic beverages are not allowed.

Winery, Massbach Ridge Winery, Pheasant Hollow The weekend’s entertainment lineup will include five Winery, Piasa Winery & Villa Marie Winery, Pomona bands: Katie Belle & the Belle Ringers, Old as Dirt Band, Winery, Prairie State Winery, Sleepy Creek Vineyards, Lisa Rene Band, Steve Sharp and Wake the Sheep, and Spirit Knob Vineyard & Winery, Vahling Vineyards, Von Marry Sochat and the Special 20s.

Jakob Vineyard, Waterman Winery & Vineyards, West of Wise Winery, Wild Blossom Winery and Willett’s Winery Matthiessen State Park, located in central LaSalle County, is south of Utica and east of Oglesby. More & Cellar. information and ticket orders are at vintageillinois.com.

“To have almost 30 of them all in one place is a lot. It’s an opportunity to have them come to you,” Fleischli 58 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

TRAVEL

MAKE A NIGHT OF IT

From campsites and budget motels to bed and breakfasts and lodges, here is a list of local accommodation options in towns near Matthiessen State Park: MARSEILLES • Troll Hollow Mendota • Lord Stockings B&B OGLESBY • Best Western • Brightwood Inn • Days Inn Ottawa • Econo Lodge • Fairfield Inn & Suites • Fox River B&B • Hampton Inn • Heritage Harbor Boat & Breakfast • Holiday Inn Express, Marsha’s B&B • Prairie Rivers B & B, River House B&B • Starved Rock Adventures • Starved Rock Villas • Super 8 PERU • Fairfield Inn • Hampton Inn • Holiday Inn Express • La Quinta Inn • Super 8 TONICA • Kishauwau Country Cabins UTICA • Grizzly Jack’s Grand Bear Lodge • Landers House • Starved Rock Lodge • The Willows • Hickory Hollow (campground) • LaSalle/Peru KOA (campground) • Starved Rock Campground

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FALL FUN ON ABBEY FARMS

By KELSEY O’CONNOR | Photos PROVIDED

-Continued on page 60

“When I started, Pumpkin Daze was just a corn maze and a few activities. Now we’ve really grown into a large, family-oriented outdoor festival. It’s an old-fashioned country fair, that’s our idea behind it.”

– Adam Voirin, chief operating officer at the farm

-Continued from page 59 There’s no better place to celebrate the fall season than Abbey Farms.

movie, try the flashlight corn maze or bounce on One of the newest additions to the farm is the the night jumping pillow. (Most farm attractions Nagel Emporium. The new facility opened about The old-fashioned farm, located in Aurora, offers are included in the price of general admission.) two years ago and offers more than 8,000 square feet of private event space. The rustic, a variety of seasonal activities and events for all The seasonal country store offers a variety of reclaimed-wood barn can comfortably fit up to ages. From tractor rides to a craft beer garden, small toys and enticing baked goods.

300 guests, but it can be customized for almost there’s truly something for everyone.

In the fall, the store offers up pumpkin and apple any event size.

“It’s really a place you can come when you’re cinnamon donuts, pies and a rotating selection The space is an ideal location for weddings. The a kid and keep growing up and keep coming of homemade bread. There’s also a beer and back,” says Adam Voirin, chief operating officer wine tent, along with fire pits that are available space can accommodate a cocktail lounge and an oak dance floor, with an outdoor fireplace at the farm. “The whole family can come out to rent. on the patio. Brides can get ready in a private and spend the entire day here.”

“When I started, Pumpkin Daze was just a corn room with antique furniture and a full-length The biggest event of the season is Pumpkin maze and a few activities,” says Voirin, who has mirror. And the farm, the second-highest spot Daze, which runs from Sept. 17 through Oct. worked at the farm for more than seven years. in Kane County, offers stunning views of the 31. The family-friendly festival includes a “Now we’ve really grown into a large, familysurrounding fall foliage. variety of activities, including a pick-your-own oriented outdoor festival. It’s an old-fashioned “We try to have the best of both worlds. It’s pumpkin patch, tractor rides and a petting zoo. country fair, that’s our idea behind it.” finished to make it look like an old barn, but it’s New attractions include a human hamster ball Abbey Farms is a nonprofit organization run a modern building,” says Voirin. “You have WiFi, experience and more. The festival also boasts almost completely by volunteers. All proceeds heating, air conditioning and running water.” one of the largest corn mazes in Kane County. from events go to benefit the various ministries The space is surrounded by acres of scenic After dark, visitors can catch a spooky outdoor of the Monks of Marmion Abbey.

60 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

OUT & ABOUT

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More fun on the farm

SCOUT DAY WHEN: Noon to 4 p.m. Sunday, Oct. 16 Abbey Farms will host an afternoon dedicated to the Scouts of America.

Troops can enjoy a hayride together, will be able to race against each other through the corn maze and will eat lunch at a reserved picnic table in the park. The cost to attend is $15 a person and includes general admission, a lunch voucher and a reserved picnic table, or $8 a person, which includes general admission only.

CRAFT BEER GARDEN WHEN: Noon to 9:30 p.m. Saturday and noon to 5:30 p.m. Sunday Come to Abbey Farms for a refreshing glass of craft beer or wine. Let the kids explore and play while parents can relax under a tent and enjoy a beverage. College football will be aired on Saturdays and NFL games will be aired on Sunday inside the red tent. Must be age 21 and older and a valid I.D. must be presented.

TRICK OR TREAT COSTUME DAY WHEN: 2 to 6 p.m. Sunday, Oct. 30

farmland, but it’s close to many modern comforts.

“You feel like you’re out in the middle of the country, but you’re only a few miles from hotels and restaurants.”

IF YOU GO

ABBEY FARMS ADDRESS: 2855 Hart Road in Aurora PHONE: 630-966-7775 WEBSITE: abbeyfarms.org HOURS: PARK: 10 a.m. to 6 p.m.

Tuesday through Sunday (closed Monday) SEASONAL STORE/BAKERY: 10 a.m. to 6 p.m. Tuesday through Sunday (closed Monday) SATURDAY NIGHT MAZE: 6 to 10 p.m.

OPEN 7 DAYS A WEEK

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Come to Abbey Farms for tricks and treats. All guests who come in costume will receive half-priced general admission. Attendees will receive a treat bag and will gather candy from farm staff.

CHRISTMAS TREES, WREATHS AND STORE SEASON WHEN: Weekend before Thanksgiving through Dec. 23 The farm is open everyday from 10 a.m. to 7 p.m., and bakery items are available all week.

This winter, bring the family to Abbey Farms and hunt for a Christmas tree in more than 120 acres or choose one of the freshly cut fir Christmas trees from Michigan. Trees come with complimentary tree netting and tree shaking along with unlimited hot chocolate and a donut per group member. U-Cut trees cost $45 and up, precut trees cost $9 a foot and the costs of wreaths and garland varies.

Saws also will be available for rent for $10.

FOR A GREAT LOCAL DEALS, DON’T JUST WING IT…

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September 15, 2016 3:00 - 7:00 pm

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SOCIAL

Life

CELEBRITY SPOTLIGHT Nick Jonas, Demi Lovato greet fans at Aurora outlet mall

On Aug. 2, pop star Demi Lovato and singer Nick Jonas stopped by Chicago Premium Outlets in Aurora for a quick Q-and-A session before greeting fans. The pair visited the Aurora mall to promote their concert at Allstate Arena. Hundreds of screaming fans awaited Jonas and Lovato’s arrival, and were entertained with music and dancing to pass the time. The celebrity appearance lasted about 15 minutes.

SHAW MEDIA FILE PHOTOS

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OUT & ABOUT

KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 63

Artist SHOWCASE

THOMAS H.P. JERUSALEM BAT CAVE STUDIOS IN ST. CHARLES PHOTOGRAPHY "DUNES - WHITEOUT SUNSET"

While growing up in West Germany during the Cold War, Thomas H.P. Jerusalem would use photos as a means of understanding a story.

“I still remember my dad's over-sized N.Y. Photo Academy books from the ’60s that I browsed through many times when I was a kid,” he says, adding that as a non-native English speaker, he would often rely on the pictures to tell the story rather than the words. “Now, I have these occasional déjà vu [moments] that remind me of one of these photos, and I try to build a story around it.”

Inspired by those early memories, Jerusalem (also known as Jerry) – a professional photographer at Bat Cave Studios in St. Charles – takes photographs akin to the vintage-style images seen in the ’60s and the early-’70s. He also enjoys shooting surrealistic portraits of models in conceptual environments.

"DUNES - SEAGULLS" The western suburban artist says that he’s captivated by images that appear to be devastated, displaced, eerie and edgy, with rebel and punk influences.

“I like provocative shots, pictures that tell a story, images that fascinate the viewer,” he says.

Jerusalem’s work has been published in U.S. and international magazines, and several of his photographs have won awards. He also is listed in the One Life Photography Annual Catalogue and has an online portfolio at Italian PhotoVogue and Art+Commerce/Vogue N.Y. This photo, taken as part of Jerusalem’s “Dune’s” project, was meant to resemble an early-1900s beach shoot.

The photographer creates “images that haunt you by being both familiar and strange,” he says. “They raise more questions than answers, and the longer you study them, more mysteries come to light.”

Jerusalem’s studio is located at 1020 Cedar Ave., Suite 129, in St. Charles. To view more of Jerusalem’s work, visit www.a-moment-in-time. com.

To submit an entry to Artist Showcase, email artwork, title of piece, name and village of residence of artist, a two- to three sentence description of the piece, short bio and artist photo to KaneCountyMagazine@shawmedia.com, subject head “Local Artist Submission.”

64 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

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KANE COUNTY MAGAZINE | SEPTEMBER 2016 | 65

SEPTEMBER 2016

CALENDAR

WINE TASTINGS, LIVE MUSIC AT GENEVA CELLARS

WHEN: Wine tastings are from 4 to 9 p.m. Friday; 11 a.m. to 7 p.m. Saturday; 1 to 5 p.m. Sunday. Live music is from 8 to 10 p.m. Saturday WHERE: Geneva Wine Cellars and Tasting Room, 227 S. 3rd St., Geneva Geneva Wine Cellars hosts wine tasting each weekend for $8, and, on Saturday nights, the shop hosts live music on its outdoor patio or in the wine bar. For more information, visit www. genevawinecellars.com.

TASTE OF BATAVIA BLOCK PARTY

WHEN: 4 to 9 p.m. Sunday, Sept. 4 WHERE: Batavia Riverwalk, Houston Street at Island Ave. in Batavia

the importance of fair trade. Those interested in attending should sign up at www.littletraveler. com. For more information, email katherine@ chicagofairtrade.org or visit www.chicagofairtrade. org.

'COMPLETE WORKS OF WILLIAM SHAKESPEARE'

WHEN: 8 p.m. Friday and Saturday, and 3 p.m.

Sunday, running Sept. 16 through Oct. 9 WHERE: Steel Beam Theatre, 111 W. Main St., St. Charles An irreverent, fast-paced romp of a play, “Complete Works of William Shakespeare” features a cast of four women, who create a funny path through the comedies, histories and tragedies of Shakespeare.

For tickets, call 630-587-8521 or visit www. steelbeamtheatre.com.

Celebrate Labor Day weekend as Batavia MainStreet hosts the “Taste of Batavia” sampler party complete with live music, lawn games, bags, and a classic car show.

AUTUMN FAIR

40TH ANNUAL FOX VALLEY FOLK MUSIC AND STORYTELLING FESTIVAL

The Geneva Park District Foundation will host its annual Autumn Fair, which will feature a petting zoo, pony rides, games, crafts, a birds of prey exhibit and musical entertainment. For more information, visit www.genevaparks.org.

WHEN: 11 a.m. to 6 p.m. Sunday, Sept. 4, and Monday, Sept. 5 WHERE: Island Park, 2 E. State St., Geneva Illinois' largest Folk Festival will feature live music on eight stages and workshops with more than 30 participating acts. The Festival, which take place on a 13-acre island, also will feature a food area, arts area and a kids stage. Suggested festival admission costs $20 per day for adults, $15 for teens and seniors, and children ages 12 and younger will be admitted free of charge. For more information, visit foxvalleyfolk.com.

FESTIVAL OF THE VINE

WHEN: Friday, Sept. 9, through Sunday, Sept. 11 WHERE: various locations in downtown Geneva Geneva’s Festival of the Vine will provide wine, local food and live entertainment. Taste wines from around the world, sample local restaurant specialties at the Flavor Fare and find gifts at the Fine Arts and Crafts show. For more information, visit www.genevachamber.com/festival_of_vine. php.

SCANDINAVIAN DAY FESTIVAL

WHEN: 10 a.m. Sunday, Sept. 11 WHERE: Vasa Park, 35 W. 217 Route 31, South Elgin

WHEN: 11 a.m. to 3 p.m. Saturday, Sept. 17 WHERE: Peck Farm Park, 4038 Kaneville Road, Geneva

FOX VALLEY MARATHON

WHEN: Sept. 18 WHERE: Downtown St. Charles (South First and Illinois streets) The Marathon is a USATF sanctioned event. The course features towns, bridges, waterfalls, parks, an authentic Dutch windmill, river paths and lots of shade. For more information, visit www. foxvalleymarathon.com.

BATAVIA HOUSE WALK

WHEN: 11 a.m. to 4 p.m. Sunday, Sept. 25 WHERE: Various homes in Batavia The Batavia House Walk will feature four unique homes, tea at the Newton House and a cocktail hour at Water Street Studios. Tickets cost $20 and $25 if purchase the da of the walk. For more information, visit downtownbatavia.com/the-batavia-housewalk.

DAVID BOWIE NITE

WHEN: 7:30 p.m. Thursday, Sept. 29 WHERE: Arcada Theatre, 105 E. Main St., St. Charles

The 37th annual festival celebrates the cultures of Denmark, Finland, Iceland, Norway and Sweden.

There will be entertainment by Swedish band “Jaerv,” Leikarringen Heimhug Norwegian Folk Dancers, Ron Eckberg, violinist Dorothy Shaw, Folk Singers Kyle Elsbernd and Dave Kirkeby and – back by popular demand – an ABBA Salute. The event will feature a morning church service, free pony rides, face painting, Scandinavian food, vendors, displays and a Nordic beer tasting. Admission is $10 for adults, and children ages 12 and younger will be admitted free of charge.

Arcada will host Space Oddity with special guest Angie Bowie. Attendees will experience a live recreation of one of rock ‘n’ roll's most electrifying performer's, David Bowie. Tickets start at $29. For information or to order tickets, call 630-962-7000 or visit www.arcadalive.com.

WEST SUBURBAN FAIR TRADE MEET UP

The Batavia Fine Arts Centre will host its second annual "Hope is a Home" concert, featuring former "American Idol" finalist and Christian artist Danny Gokey. The concert will benefit nonprofit organization Emmanuel House. There will be a V.I.P. unplugged session with Gokey before the main concert. Food will be provided by Chik-fil-a. For tickets, visit www.emmanuelhouse.com.

WHEN: 10:30 a.m. to noon Wednesday, Sept. 14 WHERE: The Little Traveler, 404 S. 3rd St., Geneva The Little Traveler will host its first Fair Trade Western Suburban meet-up. Attendees will be told stories from fair traders, enjoy a continental breakfast ($5), gain exposure to alternative fair trade brands and designers, and learn about 66 | SEPTEMBER 2016 | KANE COUNTY MAGAZINE

'HOPE IS A HOME' CONCERT WITH DANNY GOKEY WHEN: 7 p.m. Saturday, Oct. 1 (doors open at 6 p.m.)

WHERE: Batavia Fine Arts Centre, 1201 Main Street, Batavia

JAZZ THINGS UP

AT ST. CHARLES JAZZ WEEKEND SEPT. 8-11 Join some of the area’s best jazz musicians for St. Charles Jazz Weekend, a four-day event that coordinates and promotes live jazz music in different downtown establishments. Enjoy live music from lunch through the evening, with the opportunity to visit multiple venues. Some performers are returning favorites, while others are new to the weekend event, but all promise to delight.

This weekend’s performances will include: THURSDAY FRANK CATALANO 6 to 9 p.m.

THE FILLING STATION PUB & GRILL CHARLIE CRUCE 8:30 p.m. to midnight ROX CITY GRILL

ROGUE JAZZ 7 to 9 p.m.

THE FILLING STATION PUB & GRILL JOHNNY BURNETT 8:30 p.m. to midnight ROX CITY GRILL FRANK CATALANO 10 p.m. to midnight THE HOUSE PUB

SUNDAY

STEVE BARNES AND THE HAZY SPARROWS 9 p.m. to midnight THE HOUSE PUB

KINGDOM OF GROOVE 9 to 10 a.m.

BAKER MEMORIAL CHURCH

FRIDAY DREAMS DANCE ACADEMY 5:30 to 6:30 p.m.

1ST STREET PLAZA

ALEX MURPHY QUINTET 10:30 to 11:30 a.m.

BAKER MEMORIAL CHURCH

ROGUE JAZZ 8:30 to 11 p.m.

MCNALLY’S IRISH PUB

ANDY SCHLINDER DUO 3 to 5 p.m.

THE OFFICE

ALEX MURPHY TRIO 7 to 9 p.m.

THE FILLING STATION PUB & GRILL

ROGUE JAZZ 4 to 7 p.m.

MCNALLY’S IRISH PUB

MARSHALL NELSON 8:30 p.m. to midnight ROX CITY GRILL ALYSSA ALLGOOD 9:30 p.m. to midnight THE HOUSE PUB

SATURDAY RODERICK CHAMBERS 7 to 8 p.m.

THE JANK GUITAR STORE

JOEL BAER QUARTET 9 p.m. to midnight THE HOUSE PUB u For more information, visit downtownstcharles. org/events/ stcjazzweekend.

PET WALK & PARADE TO BENEFIT ANDERSON ANIMAL SHELTER

By Anderson Animal Shelter Featured Sponsor DePaw University Canine Campus

Do you want to walk your pet for a good time and good cause? Individuals and families can register now to join the Pet Walk and Parade – a highlight of Anderson Animal Shelter’s Pets-a-Palooza festival on Sunday, Sept. 18, from 11 a.m. to 4 p.m. at Mooseheart Child City & School, off Route 31 between North Aurora and Batavia. In addition, Anderson invites walkers and any residents to create their own fundraising web page to seek additional funds that will further benefit the shelter’s life-saving programs for homeless animals.

The Pet Walk and Parade is part of Pets-a-Palooza, a family- and pet-friendly party that celebrates the joy of animal companions. While a registration fee is required to participate in the Pet Walk and Parade, the rest of the event is free.

t-shirt. A family of four who raises a minimum of $75 will also receive a free family registration and free t-shirts for up to four persons. The fundraising page is easy to set up and share with others. Go to http://www.andersonanimalshelter.org/ PetsAPalooza to register and get started with a fundraising page.

In addition to the Pet Walk and Parade, Pets-a-Palooza will feature free pet contests and demonstrations throughout the day, as well as pet- and-human themed merchandise for sale. Local businesses will have booths, and Anderson, along with other rescue groups, will have dogs and puppies available for adoption. The Mooseheart Child City & School campus also offers the perfect location for packing a family picnic or enjoying food that will be available for sale.

Pets-a-Palooza is made possible with the support of event sponsors and advertisers, including: Petco Foundation, Autumn Green Animal Hospital, Blue Buffalo, Batavia Animal Clinic, Cleveland Veterinary Clinic, Costco Wholesale, DePaw University Canine Campus, Nova Communications, Orchard Road Animal Hospital, Pepsi Beverages Company, Perfectly Posh, Pet Supplies Plus, Sam’s Club, School of Art, and Scott Queen State Farm Insurance. Sponsorship, advertising and vendor opportunities are still available.

With lots of happy feet and paws, the easy 0.8-mile walk starts at 12:30 p.m. on Sept. 18.

Walkers have a chance to collect goodies along the route while meeting new furry and nonfurry friends. Costumes aren’t required, though walkers and dogs are encouraged to embrace the festive spirit of the day. The route is wheelchair-accessible, and dogs must be leashed. Here are two options for participating in the Pet Walk and Parade:

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• Individual/family walker only: Convenient, online advance registration is available now through Saturday, Sept. 17 at 5 p.m. An individual walker registration is $25. A family (up to four people) is $75, with $10 for each additional family member. Register here: http://www. andersonanimalshelter.org/PetsAPalooza. Onsite registration also will be available for an additional $5 fee.

More information about the festival, Pet Walk and Parade, sponsorship and vendor options can be sniffed out on Anderson’s website at http://www.andersonanimalshelter. org/PetsAPalooza, or contact Anderson’s Development Department at (847) 697-2880 x25.

• Individual/family walker and fundraiser: Walkers and any residents can also create their own fundraising web page to seek donations from family and friends that will further benefit the shelter. An individual walker who raises a minimum of $25 will receive a free Pet Walk and Parade registration and free Pets-a-Palooza

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