KC Magazine - September 2020

Food & SpEiDrITIiOtNs SEPTEMBER 2020

COMMEMORATIVE EDITION

THE SCOOP ON MATCHA AND KOMBUCHA PAGE 18

TAKE IN THE FOX RIVER AT ALTER BREWING PAGE 14

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Editor's

NOTE Happy September!

If you’re like me, you’re probably hanging on tight to those last, fleeting moments of warm weather. Even as we get back into the swing of school and work, I’m still relishing time on my porch (I recently bought a hummingbird feeder), iced coffee and walks without a jacket. While I’m a little apprehensive of my first Chicago winter, I’m very much looking forward to learning what fall in Kane County is all about.

This month, it’s all about food; and whether you’re a pumpkin fanatic or more on the kombucha train (P. 18), there’s something for you. Growing up, my mom was the queen of homemade, so editing this issue made me crave her fresh salsa, peach ice cream and grilled chicken caprese sandwiches. In St. Charles, all the buzz is about Wahlburgers, which is featured as our cover story (P. 8). I must confess: I did listen to New Kids on the Block when I edited and fact-checked this story. Maybe that’s how it’s meant to be read, too!

Even during tough times, food is something that brings people together. Cooking (and eating) with family and friends is important, and at KC Magazine, we kept that in mind.

Because we’re navigating a year unlike anything we anticipated, we’ve included food and drink options that can be enjoyed in person — a four-story restaurant opening in Aurora, for example (P. 29) — as well as delightful options available at home, like tricks to upgrade your at-home bar (P. 32).

Please find ways to enjoy amazing Kane County cuisine while still being safe and wearing a mask.

As always, thank you for reading!

Hannah Hoffmeister, Editor

PUBLISHER Daily Chronicle & Suburban Weekly Group Laura Shaw 630-709-4497 lshaw@shawmedia.com EDITOR Hannah Hoffmeister 630-427-6263 hhoffmeister@shawmedia.com DESIGNER Allison LaPorta 630-427-6260 alaporta@shawmedia.com LOCAL SALES MANAGER Kane County Chronicle & Niche Publishing Jaclyn Cornell 630-845-5234 jcornell@shawmedia.com CORRESPONDENTS Allison Bills, Kevin Druley, Nick Kelly, Vicki Petersen, Melissa Riske, Erin Sauder, Diane Spivak and Louise Treeny.

on the

COVER

New Kids on the Block star Donnie Wahlberg opened a Wahlburgers in St. Charles — read more on P. 8. Photo provided by Wahlburgers.

Next month: Has quarantine made you consider doing renovations? Look for our October home & hearth edition!

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Published by Shaw Media 7717 S. Route 31, Crystal Lake, IL 60014

SEPTEMBER

2020

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INSIDE

What's

FOOD & SPIRITS:

HOME & LIFESTYLE:

8 NEW BURGERS ON THE BLOCK After building 'step by step' since spring 2019, Wahlburgers opens

30 LOVING PLANTS TO DEATH Plants don’t need water every day, Wasco Nursery reminds us

12 FEELS LIKE HOME At Dee’s Place, you’re treated (and fed) like family

32 ELEVATE YOUR HOME BAR(S) Whether you’re working with coffee beans or bourbon, this is what you should keep stocked

14 VIEWS & BREWS ‘The complete package’: Take in the Fox River at Alter Brewing 18 CHA-CHA The scoop on matcha and kombucha 20 MADE FROM SCRATCH Chime and Stave boasts creative menu, inviting patio 21 A TASTE THAT MATTERS Although virtual, Northern Illinois Food Bank’s largest fundraiser aims for big impact on hunger

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BUSINESS & CIVIC: 34 WHAT’S COOKING Find a new favorite dish or ingredient at international grocery stores 36 WINNING RECIPE Tom McCartney and Sharon Piet share their method for equity investing

OUT & ABOUT:

22 EAT HEALTHY, EVEN WHEN YOU’RE OUT Digestive expert Dr. Tarun Mullick tries pizza at Riverside Pizza and Pub

38 TAKE A HIKE Whether at a forest preserve or along the Fox River, these make for healthy outdoor options

24 HERE’S TO FALL Raise a glass to drinks that go beyond pumpkin lattes

40 CONTROLLED BURNS Park district gives insight on prescribed burns

25 LONG-STANDING TRADITION Stockholm’s has been a community favorite since 2002

FAMILY IN FOCUS

26 DESTINATION: DESSERT A Q&A with Sarika Singh, the owner of Hey Sugar

41 FAMILY-FRIENDLY DINING WITH GREAT COCKTAILS Family columnist Chrissy Somers recommends Tri-Cities options

29 THE MORA, THE MERRIER Four-story restaurant in Aurora to offer Asian, American and Italian food

42 NOTHING NEW Fall weather usually brings original TV programming — maybe not this year

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new

s r e g r u B on the block After building ‘step by step’ opens since spring 2019,Wahlburgers vided

By Kevin Druley | Photos pro

L

inda Shields knew actor and entertainer Donnie Wahlberg possessed dazzling dance moves.

But who figured seeing her fellow St. Charles resident simply saunter around a dining room would make such an impression?

During a late July visit with family members to the new Wahlburgers restaurant in St. Charles, Shields experienced what many understand will set the sandwich chain outpost at 825 S. Randall Road apart: There was Wahlberg, founding member of New Kids on the Block and costar of the long-running

CBS police drama “Blue Bloods,” among other credits, walking up to say hello, pose for selfies and even ask how the food tasted.

“He saw everybody in that place, you know,” Shields says. “It was like, ‘Oh, I wonder if he’s going to come here.’ There was no wondering. He hit every single table and

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Donnie Wahlberg and Jenny McCarthy greet guests at the opening of Wahlburgers in St. Charles on July 28. Photo courtesy Sandy Bressner, Shaw Media.

stayed and chatted with every single table. Just a genuinely nice person.”

and fish sandwiches, chili, protein bowls and sweets amid the pandemic.

Wahlburgers executive chef Paul Wahlberg, who co-owns the chain with famous siblings Donnie and Mark, says visitors to the St. Charles location can expect more of the same. As long as Donnie Wahlberg isn’t working or traveling with his wife, actress Jenny McCarthy, he won’t be a stranger to the premises.

Numerous side options are available, although a favorite quickly emerged for Shields and Co. “Their tater tot selections were, like, to die for,” she says.

Since marrying McCarthy, an Evergreen Park native, in a ceremony at Hotel Baker in 2014, Wahlberg has embraced the St. Charles community and its dining scene. On New Year’s Day, he ate at the St. Charles IHOP with McCarthy and their children and left a $2,020 tip for a meal barely topping $78.

“St. Charles is home for him,” Paul Wahlberg says, “so this is a home experience for him.”

Naturally, Paul Wahlberg vouches for the entire Wahlburgers menu, which currently is offering a somewhat scaled-back selection of burgers, chicken

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For what it’s worth, Donnie Wahlberg’s favorite fare is the barbecue bacon burger, while Mark Wahlberg favors the impossible burger, which features a 1/4-pound, vegetarian, plant-based patty.

“For him, he’s now eating solely plant-based protein, and he’s very happy with that,” Paul Wahlberg says.

As a family of nine children, the Wahlbergs are no strangers to special orders or dietary restrictions.

Wahlburgers offers gluten-free bread options and sides and cooks with canola oil to be peanut allergyfriendly. Once a full menu returns, the Fluffanutta grilled banana, peanut butter, marshmallow and Nutella sandwich will be cooked in a separate area to prevent cross-contamination. Cupcakes that may

contain peanuts are separated from other foods.

“You can come in, you can feel safe, and you know that people are going to take care of you,” Paul Wahlberg says. “That’s the agreement that every restaurateur makes with customers. It’s like, you’re coming here, and we’re going to take very good care of you.”

So far, thousands of visitors from Kane and adjacent counties — as well as those from out of state — have felt welcome at the St. Charles Wahlburgers, if a slew of social media posts using the hashtag #WahlburgersSTC is any indication.

Shields says a Donnie Wahlberg signature turned her 12-year-old niece, Olivia, “giddy.” The star autographed a paper Wahlburgers menu at Olivia’s request.

Vanessa Schachtner met Donnie Wahlberg during an early August visit with family members and was overjoyed when he signed her original New Kids on the Block audio tape, circa 1988. A longtime fan,

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Schachtner — of Belvidere, 40-plus miles from St. Charles — could attest the decor of the newest Wahlburgers set it apart. She would know; she’s been to several other locations.

“Having more of Donnie’s stuff in there and then having Jenny’s stuff in there, having New Kids on the Block stuff in there, it’s not just focused on the three Wahlbergs,” she says. “They’ve kind of opened it up.

Plus, St. Charles, you know, having merchandise specific to the town is really different, so that’s nice.”

Paul Wahlberg has visited St. Charles sporadically since the Randall Road location broke ground in spring 2019.

Before Wahlburgers, he and his brothers opened Alma Nove, an Italian restaurant named for their mother, Alma, and

located in Hingham, Massachusetts, where Paul Wahlberg lives.

Even limited exposure to the Pride of the Fox suggests the Randall corridor is bustling and offers numerous other dining options. What sets Wahlburgers apart?

“It’s the whole package,” Paul Wahlberg says. “It’s the food, it’s the experience, it’s really the importance of knowing that this is an extension of home for people. We want it to feel that way. We want people to be excited when they come in and really enjoy themselves.”

So far, so good.

“It’s worth it,” Shields says. “We’re going to go back, most definitely.

Whether Donnie’s there or not, we’re going to go back.”

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Feels like

Home

At Dee’s Place, you’re treated (and fed) like family

By Louise Treeny | Photos provided

D

ee’s Place is good for the soul.

Since its May opening, the new restaurant has been serving southern food and live entertainment.

“I’m so surprised at how open people are at trying new food,” says Maria Nevarez-Lott, marketing director at Dee’s Place. “Everyone’s familiar with barbecue and ribs, but (I see) a lot of catfish and okra being ordered.”

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degree in culinary arts, jokes that he specializes in music and food.

And he’s right: That’s where Dee’s Place shines.

The open dining area has a weekly lineup intended to have something for everyone. Thursday is karaoke night, hosted by Jim the DJ. Friday is comedy night, Saturday is blues music and Sunday is jazz (and brunch). Maurice’s high bar for talent determines which bands make the cut, so you can expect quality performances.

Dee’s Place first got its start in Chicago in 2007. Now, it’s taken its award-winning fried chicken recipe to South Elgin, to be closer to where owner Maurice lives. “The city has welcomed us with open arms,” he says.

While this writer didn’t get onstage for karaoke, she did sample plenty of food. Everything — from the fried chicken’s special seasoning to the barbecue sauce to the macaroni and cheese is made from scratch.

Maurice, who has a bachelor’s degree in music education and vocal performance and an associate’s

“Nothing here is cooked out of a can,” Maurice says. “Nothing here comes out of a box.”

For sides, try the coleslaw, which is creamy and sweet, thanks in part to some plump raisins tossed into the mix. The macaroni and cheese is stick-to-your-insides gooey, cheesy and slightly baked on top. And both the spaghetti and mashed potatoes come with vegetables — green peppers, onions, you name it.

Dee, the establishment’s namesake, prefers the fried chicken and fried green tomatoes, which have quickly become a bestselling appetizer.

The fried chicken’s flour breading doesn’t flake onto your plate — it sticks to the juicy, hot chicken in a way only the south could pull off.

The restaurant also offers tender barbecued ribs, grilled jerk chicken, fried catfish and fried shrimp, all of which use secret recipes and breadings made from scratch.

But it’s not only about the food.

Both Maurice and Dee take time to

greet the customers in a way that’s not just transactional. “I want to make sure everybody is enjoying themselves,” Dee says.

They prioritize the family aspect of the restaurant.

“When you come here, it should feel like you’re going to your cousin’s backyard barbecue,” Maurice says.

“I don’t care how rich you are, I don’t care how poor you are, I don’t care what color you are. Every single person who walks in this door is a part of our family.”

IF YOU GO DEE’S PLACE 558 Randall Road, South Elgin www.deesplacesouthelgin.com Follow on Facebook to see if their food truck is coming near you

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&

VIEWS BREWS ‘The complete package’: Take in the Fox River at Alter Brewing

By Hannah Hoffmeister Photos by Spencer Plum

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T

hey had the knowledge, the staff and the passion to open a new craft brewing company.

What they didn’t have was a name.

“A friend asked (founder David Yob) a very simple question: ‘What are you trying to do? Why are you getting into the brewing industry?’” says Ken Henricks, president of Alter Brewing. “And he said, ‘Well, you know, we really have a passion for craft beer. We’ve got an accomplished brewer. So we’re really just trying to alter our career paths.’ And the light bulb went off right there.”

After its first location opened in Downers Grove in late 2015, Alter Brewing’s model switched to

“growth through A-plus location, hospitality and brand awareness outposts,” Henricks says. Hence, the brand expanded with the May opening of a second spot, Alter Brewing and Kitchen, which has a spacious patio and taproom situated along the Fox River in the heart of St. Charles. A-plus location? Check.

The new location also added a food menu, which executive chef Eric Klekamp compares to doing covers of songs — taking traditional bar and comfort food and, well, altering it.

Klekamp says his team was “very conscious of being inclusive” when developing the menu. “There was a

lot of thought given to making sure we had a breadth of vegetarian and gluten-free items,” says Henricks.

“That particular segment of the menu is really resonating.”

The vegan mushroom banh mi and ever-changing burger of the week have been hits so far. “We tend to be pretty bold,” Klekamp says of the seasonal flavors incorporated into the burger of the week.

“People in St. Charles have been overwhelmingly accepting,” he says. “People are getting it, which is fantastic.”

Heavy Squeeze — an unfiltered lemon wheat beer similar to a shandy and described on Alter’s website as “a lemon square in a

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FROM LEFT TO RIGHT: Grilled lamb chops, roasted brussel sprouts, and veggies and polenta.

FOOD & SPIRITS SEPTEMBER 2020

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THE SCALLOPCROWNED BURGER: an August burger of the we ek featuring a bacon-wrapped, seared scallop with mangocantaloupe relish and topped with herb hollandaise.

can” — has dominated the Alter drinking scene. It was originally intended to be a seasonal offering but is now a year-round option after being so well-received. It “flew off the shelves,” says Mark Hedrick, director of brewing operations at Alter.

An informal team names the beers — Hell Hazed Over (New England-style India pale ale), Hopular Kid (Extra pale ale) and Alterior Motive (IPA), among the fruits of its labor.

Festbier, a traditional German beer, is the next planned seasonal offering.

“This year’s version is super clean, very well-balanced,” says Hedrick, who started brewing beer as a hobby more than 20 years ago.

In late October or early November, the outdoor patio

area will be enveloped in a 900-square-foot “heated enclosure,” which Henricks says has panoramic glass paneling to still allow for those river views. In keeping with the cold weather, around this time the company will release Swedda Wedda, an oatmeal stout geared toward winter.

Everyone at Alter highlighted the culture of teamwork.

Klekamp says it’s great to be a part of a place where everyone is genuinely happy to be there. “I’ve never seen a team come together like this,” he says.

“You can’t just have good beer, you can’t just have good food, you can’t just have a cool space to hang out,” Hedrick says. “You really have to have the complete package.”

FROM LEFT TO RIGHT: Cherry Hypergiant, Raspberry Plush, Hell Hazed Over and Hopular Kid.

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e

S

y o p u u r e r o c u i ti n p

W I T H

A

L I T T L E

C H A - C H A

T H E S C O O P O N M ATC H A A N D KO M B U C H A

By Allison Bills

These healthy options have storied pasts in Asia and Europe, but both have been gaining popularity in the U.S. as of late. With quick graband-go matcha and kombucha options popping up around Kane County, these healthy drinks (and unique food options) provide an easy way to add some nutrients to your diet.

Kombucha, which originated in China in 220 B.C., is a fermented tea drink made with tea, sugar, bacteria and yeast. It may not sound like the most appealing combination, but its digestive benefits make this drink popular for the healthconscious.

“Kombucha is very vinegar-y tasting,” says Chelsey Lutz, owner of Green Gypsy Juice in

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Geneva. “I think it’s one of those things that people don’t necessarily love the first time they try it, but you know how good it is for you and it grows on you.”

Kombucha gets its vinegar taste from a fermentation process. “Fermented foods are great for digestion and keeping a good balance between probiotics and bacteria,” says Janet Tomas, manager of Fruitful Yield in Batavia. “The sugar content is also very low. That’s what people drinking kombucha are striving for.”

While Lutz doesn’t sell any kombucha at her shop, a walk-up window inside of Moveable Feast + Co., she does brew it at home, a popular option for fans of the drink. It’s not a short process — the “mother,” or symbiotic culture of bacteria and yeast, ferments the tea for several weeks. Lutz then adds flavor and lets it sit for an additional few weeks.

Photo provided by Green Gypsy Juice

H

ealth and diet trends come and go, but kombucha and matcha look like they may be sticking around for a while.

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“It’s really good for your digestive health and intestines,” Lutz says. “It’s also a healthy alternative to drinking a soda — it’s also like drinking a cocktail without the alcohol.”

For those who don’t want to home brew their own kombucha, GT’s, a family-owned company that has been around for over 20 years, offers more than 30 kombucha flavors.

GT’s can be found on the shelves at many major stores and Batavia’s Fruitful Yield.

Graham’s 318 Coffeehouse in Geneva even offers GT’s kombucha on tap.

“We felt kombucha had a following in the area, and that offering it on tap to our customers was something we have not seen on Third Street yet,” says Jennifer Farley, general manager of Graham’s 318 Coffeehouse.

Like kombucha, matcha, which has roots back to the Tang Dynasty in China, has seen a rise in popularity as of late for its health benefits. However, many businesses are getting creative with how they utilize its flavors.

Matcha is a type of green tea that is made by grinding tea leaves into a powder. So, unlike drinking regular green tea, you are actually ingesting the entire tea leaf rather than just the liquid it was brewed in. “I would describe

matcha as being kind of earthy,” Lutz says.

“It really tastes like green tea, but it’s more potent than a tea bag.”

There is caffeine in matcha, making it a great option for people who don’t drink coffee or want a more “stable” form of caffeine.

The antioxidants found in matcha, called polyphenols, can help lower blood pressure and cholesterol and are even known for anti-aging.

“You get a lot of the benefits that you would from drinking green tea,” Tomas at Fruitful Yield says. “The polyphenols are great antioxidants to fight against the toxins we are getting on a daily basis.”

Lutz says while matcha has been around for a while, she thinks it has become more universally available recently. At her shop, she serves three basic drinks with matcha: matcha lattes, served hot or cold; “mermaid milk” with hemp, matcha, dates, vanilla, coconut oil, cinnamon and filtered water; and a “paradise” smoothie with pineapple, cucumber, lime, kale, matcha, coconut manna and vanilla.

“Now you have matcha cocktails, matcha donuts… it’s definitely been around forever but you couldn’t always get it everywhere,” she adds.

Geneva’s Hey Sugar even offers matcha soft serve ice cream, while Graham’s 318 Coffeehouse serves hot and cold matcha lattes and a “matcha escape” drink with coconut, lavender and matcha.

Matcha powder can also be added to salad dressing, salads, yogurt or even oatmeal. “I think our health-conscious customers appreciate the options of the matcha and kombucha,” Farley says, noting sales of the two drinks have been on the rise.

From store-bought powder to trendy coffee shop drinks, matcha and kombucha are becoming an accessible way to integrate probiotics and antioxidants into any diet.

“It’s going to add to a healthy lifestyle — easily,” Tomas says. “The industry has made it so easy to get healthy.”

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T

he motto at Chime and Stave is simple but effective: good food, good service.

“We’ve been told our community needs this,” says co-owner Christine Jurczyk, who opened the restaurant with her husband, Richard, last October in Campton Hills.

The restaurant uses the freshest possible ingredients, including local options when available. Executive chef Enzo Cullotta has coined it a “scratch-made kitchen.”

Cullotta says he was “born into the business” of cooking. His family owned a restaurant for 48 years, and for 25 years Cullotta ran a banquet hall that seated 1,200. His passion, he says, is in creating new dishes. “We’re always brainstorming,” he says.

The section of the menu called “Enzo’s Specials” changes weekly, with the understanding that wildly popular dishes might make it to the permanent menu. Both Jurczyk and Cullotta agree: Everyone comes back for the specials.

Other favorites are steaks, which change based on best quality available; the fish and chips, which are battered and fried per order; and the cheese curds, which are beer-battered Wisconsin cheddar. The menu changes per season to be a little lighter in the summer and heartier in the winter, Jurczyk says.

Perhaps the most alluring aspect of the spacious restaurant is the backyard patio,

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which has two built-in fireplaces, jumbo games including Yahtzee and Connect Four, and plenty of seating.

In addition to the outdoor patio, Chime and Stave also boasts a private room, which seats 50 and is available to be rented out for anything from business meetings to graduation parties. Those who rent the private room also get the chance to sit down with Cullotta and develop their own menu.

In keeping with its name (chimes and staves are parts of barrels), Chime and Stave brought in a mixologist to develop signature whiskey-based cocktails for its bar. Cullotta makes the simple syrup, and the bar uses fresh lemons and limes.

The community stood by them when they were only offering to-go orders this spring, Jurczyk says. During that time, the restaurant also regularly served families in need. Now they offer specials: Kids eat free on Tuesdays with the purchase of an entree, and wine bottles are half off on Wednesdays.

It’s the kind of restaurant where you might want to eat a birthday dinner or celebrate after your team wins the baseball game.

“We want to be that neighborhood restaurant you want to come to,” Jurczyk says.

 IF YOU GO CHIME AND STAVE 40W188 Campton Crossings Drive, Campton Hills www.chimeandstave.com

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A Taste That Matters Although virtual, Northern Illinois Food Bank’s largest fundraiser aims for big impact on hunger

By Louise Treeny | Photos provided

I

f you’ve ever considered supporting the Food Bank, now is the time to do so.

a video by Jewel-Osco, the event’s main sponsor; and 30 raffle draws.

“Because these restaurants have so graciously donated their food and come to this event over the last nine years, we wanted to give back to them,” says Fisher. “We are buying a number of $100 gift cards to these restaurants that have so graciously partnered with us.”

“We’ve seen a dramatic increase in hunger,” says Christine Fisher, the manager of special events and promotions for Northern Illinois Food Bank.

The Food Bank, which serves 13 counties (including Kane) has seen two to five times the number of people seeking assistance, she says.

In response, it has increased its number of mobile pantries from 10 to 18 and number of daily meals served from 190,000 to 220,000.

One of the best (and most entertaining) ways to support the Food Bank is through its biggest annual event, A Taste That Matters. Usually a night that features tastings from 30 restaurants for 1,000 people, the event will be all virtual this year. It will be held from 6 to 7 p.m. Sept. 24 and available to stream for free on the Food Bank’s Facebook page.

In keeping with the past eight years, A Taste That Matters will feature a silent auction that will be available online to view and bid prior to the event.

Those $100 gift cards will be raffled off throughout the evening. A raffle ticket, which is available to purchase for $100, enters you into all 30 drawings.

According to a Northern Illinois Food Bank flyer, Feeding America is anticipating a 70% increase in food insecurity rates in 2020 for the Northern Illinois region. To offset that, A Taste That Matters is hoping to raise $400,000. Every dollar donated can be stretched to $8 worth of groceries.

You can expect a variety of items: electronics, jewelry, alcohol, purses and more.

The hour will also feature a cooking demonstration, likely an appetizer; a cocktail demonstration; video presentations on the Food Bank and the meaning of Hunger Action Month;

“The need is so much bigger than it was just six months ago,” Fisher says. “We’re having to raise more dollars, and we’re having to get out more food to more people.”

To learn more, visit the Food Bank’s website at www.solvehungertoday.org.

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Finally, restaurants are open with outdoor seating for social gathering purposes — with some safe restrictions for coronavirus, of course.

Just think, if we can wear masks and socially distance, we can still eat out while controlling the spread of the virus.

Let’s support our local restaurants; come with me and do takeout at least twice a week.

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Every once in a while, you just get a craving for something that might not work in your typical diet. For me, that was pizza! I wanted to do this in a balanced manner, so I decided to check out Riverside Pizza and Pub. To start out, I had to balance the protein in advance of the carbs from the amazing, highly regarded pizza. I ordered the meatball trio.

With this order, you get three good-sized meatballs with marinara and baked mozzarella.

The red sauce is so good that it takes you back to an episode of The Sopranos sitting in a little village in New York’s Little Italy. Forget about it!

Fantastic! Or, should I say, bella!

Of course, I came for the highly regarded pizza but was also trying to balance the carbs, protein and fat. So I looked for one pie that had a lot of toppings to create a favorable balance. I was torn between the Bacon Chicken Alfredo Pizza and the Don. After all, who wouldn’t want to try a pizza called the Don? (That is, if you are in that Sopranos episode still.) I realized I was only going to have two slices, but gladly I had others to whom I could

take the pizzas. So, I asked them to dish out one slice of each and pack the rest. The first pie had a luscious and creamy blend of alfredo sauce enhancing the red onions, chicken and bacon. Oh my! And the Don came back more boldly with Italian beef, sausage, red onion, garlic, mushroom and giardiniera. Pow. What a balance with their homemade crust.

Let’s just say my taste buds were dancing, and the balance was maintained. Check out one of their three locations in St. Charles, Batavia or South Elgin, and you will literally never forget about it!

 Dr. Tarun Mullick is a specialist trained at Johns Hopkins and Cleveland Clinic in Gastroenterology and Endoscopy based in Geneva. Connect with him at www.mullickmd. com or by phone at 630-232-2025.

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TELEHEALTH APPOINTMENTS PLEASE CALL 630-232-2025

Ask the doctor

It is my honor and privilege to serve the community and readership of this publication. Our practice’s focus is to care for patients, to help them and tailor their care individually with current therapies. Here are some questions we've recently been asked:

Q: Heartburn and gas are bothering me. What should I do?

Should I try over-the-counter medicines, and for how long?

A: It is important to go to a gastroenterologist for evaluation of

the heartburn. An evaluation should include an endoscopy to determine the level of esophagitis and rule out a precancerous condition, Barrett’s esophagus. In addition, it is important to identify ulcers and gastritis. Other conditions such as eosinophilic esophagitis, which is related to food allergies, can present similarly. Length of treatment and types of treatment, along with lifestyle and dietary changes can be determined.

Q: Has the screening age for colon cancer just changed?

A: Colon cancer screening is for both men and women. It is

preventable, beatable and treatable. Screening starts at 45 unless you have symptoms prior at whatever age or family history of polyps or cancer. Get screened.

Q: Do you offer telehealth? Many practices don’t? What do you think about that?

A: Yes, we offer telehealth. This means you can get treatment

without leaving your home. We will only bring you in for necessary tests, and you can choose locations away from hospitals, which likely have more serious COVID-19 patients.

It’s safer to go to smaller practices and centers like ours. In general, it appears telehealth is here to stay for years to come. It presents an alternative. And, for those who don’t like waits — we call you. Thus, you can continue to do whatever you need to in the meanwhile.

Q: Everyone tells me my diarrhea or bloating is just in my head. Is that true? Are there medicines for it?

A: It’s a real symptom or symptoms. Thus, it needs to be addressed.

If testing with endoscopy for celiac and workup for Crohn’s and other diseases are unrevealing, then functional causes exist, which include food allergies, food intolerances or IBS (irritable bowel syndrome). If you have symptoms, then please go to a gastroenterologist for a workup, as treatments exist.

There are multiple new medicines we offer for treatment. We are committed to bringing new, cutting-edge therapies to the western suburbs.

WWW.DEDUCTIBLESHOP.COM IT'S YOUR DEDUCTIBLE! Why pay thousands more for care, tests, repairs MEDICAL - AUTO - HOME - VET (PETS)

LOSE WEIGHT NOW! Connie, Batavia -- “Lost 44 lbs, with Dr. Mullick’s recommended system, and it stayed off.”* Jamie, Geneva -- “Lost 12 pound in my FIRST MONTH!! It really works.

Call for appointment 630-232-2025

Pay LESS for your colonoscopy or endoscopy.

Facility Fees are significantly lower. Cost of health care is going up. Pay less for your test. We are JCAHO certified.

Met your Deductible?? Get in before year end. Save on your deductible. Pay LESS. Heartburn, Diarrhea, Constipation, Liver Disease, Pancreatitis, Abdominal Pain, Colitis, Crohns/ Ulcerative Colitis, Gallbladder, Rectal Bleeding We have quality doctors and team on staff to serve you well. Its our honor to take care of you.

AMERICAN COLONOSCOPY AND ENDOSCOPY CENTER

2631 Williamsburg Ave 301. Geneva, IL. Call now for your appointment. 630-232-2025

IF YOU DO BREAST CANCER SCREENING, GET COLON CANCER SCREENING. It affects men and women BOTH and is the second leading cause of cancer deaths. It is VERY important to get this screening done - colon cancer is beatable and treatable if caught early enough through colon screening.

HEARTBURN PATIENTS PLEASE COME TO GET EVALUATED FOR PRECANCEROUS BARRETT’S; ESOPHAGEAL CANCER HAS INCREASED IN THE PAST 4 DECADES. FREE BOTTLE OF A USANA VITAMIN WITH COMPLETED COLONOSCOPY FOR NEW CLIENTS* *Some restrictions may apply. Available while supply lasts.

Dear Dr. Mullick, My family never had polyps or cancer.

Do I really need a colonoscopy? Jane Dear Jane: Great question. Colon cancer can affect anyone, regardless of family history. Everyone over age 45 should get a colonoscopy. If you have family history you should start at age 40 or 10 to 15 years before the youngest relative with a problem. Screening helps reduce risk.

Dr. Mullick, I’ve got bloating and gas. Sometimes I have diarrhea or nausea after I eat. Could I have food allergies?

My doctor said it’s IBS (irritable bowel). Kristen

Dear Kristen: Yes, food intolerances to lactose, sucrose and fructose are common, so you may need to avoid those. We have tests in the office for that. The symptoms of IBS and food allergies are often similar, so testing for food allergies is reasonable. We can test for that, too. We have helped many patients diagnosed with food allergies, so it’s not all IBS.

SAVE YOUR LIFE! TELLYOUR FAMILY AND FRIENDS

Get colon cancer screening. Beatable, Treatable, Preventable in most situations.

S. from Geneva. “I am glad I had my colonoscopy done at the American Colonoscopy and Endoscopy center. I had some polyps removed and that will likely prevent a cancer.

The facility was wonderful and it saved me money.”

LET’S BEAT IT! 630-232-2025.

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Call now for your clinic appointment and test date. 630-232-2025.

PPO, Medicare, and Cash payment accepted

*Results may not be typical.

ANSWERS: Colonoscopy, Telehealth, Gas, Heartburn, Healthy

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Here's

TO FALL

W

hy should coffee drinkers have all the fun when it comes to fall drinks? From Oktoberfest-style lagers to beers inspired by your favorite breakfast foods, here are some fall-oriented beverages to enjoy while the leaves change.

 ENERGY CITY BREWING 917 First St., Batavia www.energycitybrewing.com For all the pumpkin spice lovers out there, Energy City Brewing delivers with its Milkshake Pumpkin Spice beer. The pale ale is brewed with pumpkin puree, vanilla, cinnamon, ginger, nutmeg, allspice and milk sugar. While mimosas get all the attention at brunch, Energy City Brewing offers a beer counterpart with Bistro Grande Blueberry & Banana Pancakes. Comparable to the brewery’s Blueberry Pancakes beer, this version balances the tartness of blueberries with the sweetness of banana and New Hampshire maple syrup. Be sure to check their website for the latest offerings each week for drive-thru pickup.  GALENA CELLARS 477 S. Third St., Geneva www.galenacellars.com

Raise a glass to fall-inspired drinks that go beyond pumpkin lattes

By Vicki Martinka Petersen

If a road trip to its vineyard in Galena isn’t in the cards anytime soon, you can stop by a Galena Cellars store for a wine tasting closer to home. Pick up a bottle of Oktoberfest wine on your way to a socially distanced Oktoberfest gathering. This popular Germanstyle, semidry white wine is a blend of traminette, riesling and muscat grapes. The Late Harvest Riesling, a dessert wine, features a blend of melon and peach flavors. Looking to warm up on a cool fall evening? The Caramel Apple wine, produced from locally grown apples in Wisconsin, can be served warm.  MARTINI ROOM 161 E. Chicago St., Elgin www.martiniroomelgin.com If you’re not ready to hang out in public just

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yet, the Martini Room offers cocktails to go for curbside pickup. The cocktail selection includes fall-inspired flavors such as the Bloody Pomegranate martini, featuring blood orange vodka, pomegranate liqueur, triple sec, and pomegranate and lime juices. Or try the Starburst martini with citrus vodka and peach schnapps with a touch of cranberry, orange and pineapple juices.  PENROSE BREWING 509 Stevens St., Geneva www.penrosebrewing.com New favorites are always on tap at Penrose Brewing, which specializes in small batch brewing. Its rotating selection features new and seasonal beers, such as the debut last fall of Dryft, a Mosaic forward India pale ale. Also jumping on the breakfast-inspired bandwagon, Penrose offers Pancake Robots, an imperial stout with maple syrup and vanilla — perfect to pick up before heading to a fall brunch. Check the website for the latest on curbside pickups and on-site service.  TWO BROTHERS ROUNDHOUSE 205 N. Broadway Ave., Aurora www.twobrothersbrewing.com/restaurants/ roundhouse Nestled inside the former roundhouse used at the end of the BNSF line to redirect trains back to Chicago, Two Brothers Roundhouse offers a variety of seasonal beers and specialty brews like the Atom Smasher. This oak-aged Oktoberfest-style lager features a blend of roasted malt, caramel and toffee.

The Heavy Handed wet-hopped IPA, available in October, pairs nicely with fall favorites like a caramel apple tart or a slice of ginger spice cake.

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LONG-STANDING

TRADITION Stockholm’s has been a community favorite since 2002

By Louise Treeny | Photos by Sandy Bressner

M

ichael Olesen, the owner of Stockholm’s in Geneva, figured out the key to his restaurant’s success when he was still in college.

 PANDEMIC RESPONSE Stockholm’s is taking COVID-19 very seriously. “First thing to recognize is that this disease — the COVID-19 virus — is a very real issue,” he says.

But with that seriousness comes some playfulness to how the precautions are presented. The restaurant is reserving every other table for the Viking gods: “Please leave this table vacant — we don’t want to upset Thor!”

Olesen jokes.

“I wrote a thesis paper on the industry,” Olesen says.

“The only variable that has a statistical impact on success or failure is quality of your people.”

That became part of his philosophy on running a restaurant. Now, most of his staff has been around for nearly a decade, something almost unheard of when it comes to the restaurant industry. “The key to Stockholm’s is our people,” says Olesen. “And I appreciate how each one of them fits into the success of Stockholm’s.”

 FOOD AND BEER Open since 2002, Stockholm’s serves a full range of quality food, beer, wine and cocktails. “Across the board, we do exceedingly well,” Olesen says, highlighting the hamburger and Southwestern fare, among others. “We have something from the littlest feller wanting smiley face fries and dinosaur-shaped chicken nuggets, up to whatever grandmother might want. And everybody in between.”

Stockholm’s is the oldest brewery in the Tri-Cities, around long before so many local brewing options opened. The beer is brewed “unfiltered and naturally conditioned,” which gives it a broader

flavor profile.

“It’s the way it used to be, and it’s the way it should be,” Olesen says. “I try to brew the beers to be traditional in style to complement the high-quality food that we put on the plate.”

If your preferred beer is nonalcoholic and of the root variety, look no further. Stockholm’s version is kid-tested — when first piloting it, Olesen brewed four recipes and only let kids try it for a weekend. When there were “a couple enterprising young boys who mixed their glasses,” Olesen used these recipes to create what eventually became Stockholm’s Small Batch Root Beer.

“It is absolutely amazing,” he says.

The official menus are tabbed as official commemorative menus to document this time, too. “You’ve got to maintain a sense of humor,” Olesen says. “So much research has shown a positive attitude is so important in overall health: physical health and mental health.”

The COVID shutdown has affected every aspect of operations at Stockholm’s, including community initiatives. Over the past two years, Olesen and his crew have raised over $5,000 for The Conservation Foundation, monies used toward cleaning up the Fox River and surrounding natural areas. While the new norm has put the fundraising efforts temporarily on hold, Olesen hopes to pick back up by Earth Day 2021.

“We are very cognizant of the larger world that we live in and want to be a good steward,” Olesen says.

So whether it’s to support the environment, taste the high-end food or enjoy a nice pint, there’s something for you at Stockholm’s in Geneva.

 IF YOU GO STOCKHOLM’S BREW PUB 306 W. State Street, Geneva 630-208-7070 www.stockholmsbrewpub.com FOOD & SPIRITS SEPTEMBER 2020

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Q&A DESTINATION: DESSERT

A Q&A with Sarika Singh, the owner of new bakery Hey Sugar

By Hannah Hoffmeister | Photos provided

K

C Magazine sat down with Sarika Singh, the owner of Hey Sugar. This new bakery, which offers rotating flavors of soft serve ice cream (like lavender!), homemade toffee, cupcakes and more, opened in July at 507 S. Third St. in Geneva. From oversized bathtub to beautiful floral wall to sprinkle- and cotton candy-covered creations, the shop and its sweets are certainly worthy of a photo or two. This interview has been edited slightly for length.  KC MAGAZINE: Tell me more about your place. What’s the goal of the brand?

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SARIKA SINGH: I traveled quite a bit through Europe the last two years, and I just loved every bakery, every ice cream store, patisserie, every small hole-inthe-wall place was just designed with so much floral. It was so inviting and just fun. I have two girls, and they loved it. And I think that inspired a lot of the decor in this space. I drew it out, and we hired a company in the city to implement my design. I love it. The reason for me to switch location — I wanted to make it bigger. I wanted to offer more products.

And I wanted it to be updated and kind of aligned with where we are in the world right now. I have a 13-year-old daughter

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who loves Instagram and Snapchat.  KC: This is very Instagrammable!

SS: Right! That was the idea. The inspiration has come a lot from my travels, my kids. And not to mention our premium products. I’ve taken the menu I used to have at The Latest Crave and kind of amped it up. We’ve added a lot more bakery items, breakfast items. On top of that, we’re in partnership with a tea company that we carry called the Rare Tea Cellar. Ninety percent of their business is catering only to Michelin-starred restaurants. So their teas are phenomenal; there’s a story behind every tea we carry. So for that tea lover, this is ideal. Our coffee comes from an award-winning company out in Seattle called Dillanos. Our ice cream is from a local dairy farm out in Sandwich, Illinois, who worked with us to come up with the mix we’re using.

We have limited seating. We were supposed to open back in March, but when everything got shut down, we halted our construction. We hang out here often, and we realized in Geneva, people were out and about. And it’s great to FOOD & SPIRITS SEPTEMBER 2020

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see that because so many small businesses have gotten hurt during these times. We said, “You know what? We’re just going to open next week.” It literally happened overnight.

All my staff from my previous store has come here — a lot of high school and college students. It’s really important to provide them a little bit of financial stability before they have to go to school. That’s kind of the story as to how we are where we are right now.  KC: When did you start dreaming of owning your own business?

SS: I come from a family of business owners. My dad used to own businesses back in India. Here, the move was because we owned a business.

My husband is an entrepreneur; he owns a ton of businesses in the area. So I kind of just fell

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into that. Initially, the first couple years, you’re putting in a lot of time.  KC: Is that something you love?

SS: I love the business aspect of it. I’m not a baker; I don’t have a baking background, but I’ve learned to. It comes with the trade. I just love being my own boss.  KC: If you were going to get something to eat and something to drink here, what’s your go-to?

SS: My go-to drink would be the caramel macchiato. And to eat would be the affogato, which is vanilla ice cream with an espresso shot. And I’m not a coffee person!  KC: Tell me more about the toffee.

SS: The English toffee — it’s exactly the same

recipe that my old store used to have. We have a bunch of retail stores that actually carry our toffee. The last two years, I provided toffee to PGA, so every month I’d mail it out to the list of golfers that they would give me for their birthdays! We’ve had a lot of people just come in (and ask) “Do you guys have The Latest Crave toffee?” It’s nice to hear that people are still excited to come back here just looking for that one product.  KC: How has the response been from Geneva?

SS: It’s been overwhelmingly positive. Like I told you earlier, I didn’t anticipate that when we opened on July 17, that we’d be as busy. I thought we’d have enough time to train our new employees, but we didn’t — we just went right in! The support’s been great.

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THE MORA,

THE MERRIER Four-story restaurant in Aurora to offer Asian, American and Italian food

By Nick Kelly | Photos provided

D

on’t let Jason Morales’ background in engineering and construction fool you. He’s a creator.

Morales has owned an engineering firm for about 18 years and has worked in construction for about seven, but his favorite part of construction stems from aesthetics and design. He’s half engineer, half artist.

“People have always referred to me as a dreamer,” he says. “I was always dreaming of ideas and scenarios.

Now, it’s even worse. My mind just doesn’t stop. It’s a blessing and a curse at the same time. When I think of something I really want to tackle, I get obsessed with it.”

His latest obsession: Mora on the River in Aurora.

Restaurants have presented Morales with perhaps the perfect outlet for his skills and interests. Keeping a restaurant afloat while encountering countless opportunities for creativity gives Morales the challenge he needs and wants.

Mora in Aurora is no different. It will have three different restaurants and four concepts.

This summer, an outdoor restaurant under a tent in front of the building opened for guests to eat and drink, but this is only the beginning of a dining experience that spans levels. In the basement will be a speak-easy with American cuisine. On the first floor, Asian cuisine.

On the second floor, Italian cuisine. On the three floors below, guests will be limited to that specific cuisine.

But all three cuisines will be available on the rooftop.

Morales opened his first Mora restaurant about four and a half years ago, but this is an idea he has always wanted to try. “I figured if I did all three (cuisines), my market share would be tremendous and continue to grow,” Morales says.

He plans to open the first floor in November. A new floor will open every four months after that until all four are operational.

Ward 5 Alderman Carl Franco, a small partner in Mora on the River, says he hopes it will help keep more younger people around on evenings, among other benefits to the overall energy downtown where restaurant options are limited. And Franco is optimistic about Mora’s chance to succeed in Aurora, largely because of people such as Morales.

“He’s got ideas,” Franco says. “I think he’s willing to roll the dice and say, ‘Let’s try this. If it doesn’t work, then let’s go onto something else.’”

One of those ideas that came up in collaboration is the Second Chance program. Morales and Abigail Kemph, another partner who has a master’s degree in clinical mental health, were talking about their backgrounds and wondering how they could make a change in the community. Out of those discussions came a program that will help individuals who are in high-risk populations, such as those with a criminal background or those experiencing homelessness.

The program, which will be run by the Life Anew foundation (which Kemph created), will provide individuals with employment opportunities at Mora as well as mental health services, Kemph says. It might just be Mora in Aurora to start, but the plan is to expand it to all four Mora locations at some point.

“Mora is all about diversity and serving the whole community in general,” Kemph says.

And it’s about more than only food, which is where Morales’ creativity can thrive. He wants to have all kinds of live music, dance parties and Mardi Gras celebrations in the street outside.

He’s probably thinking of yet another idea this moment.

“It’s a given that your product has to be great to begin with,” he says. “I think what sets us apart is the fact that we put a huge emphasis on the social aspect of the business. We want to have a great time.”

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L Loving g plants to

DEATH

Prune in June — and your plants don’t need water every day

S

top loving your plants to death.

We all do it. There’s nothing to be ashamed of, but you gotta stop. Sometimes loving them too much can lead to WORSE disease, bug issues and death.

We lose more plants to overwatering than anything else. We field calls every day about leaves with holes, webs on stems, funky colored leaves and more. But in the grand scheme of things, plants are resilient. Think

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about it this way: Plants in nature don’t have humans fussing about every spot, every hole, every wilted leaf; yet, they survive. So, let’s learn from nature and take a step back from our plants for a minute and just observe. It’s okay to inquire about weird things you notice (always ask actual professionals first — don’t rely on the internet!) but don’t be too quick to count a plant dead or dump a bunch of chemicals on it, hoping it will improve immediately. Here are some tips (and tough love…) on how to put some emotional distance between you and your shrubbery.

 WATERING Plants don’t need water every day, no matter what your neighbor/garden club/ internet/mother/friend of a friend’s painter who once bought a tree says. Plants need water when they are dry. The best solution for overwatering is to poke around the base of the plant. Push back the mulch a bit and check the soil moisture around the base of the plant like you would a cake. Poke in a small wood dowel or a paint stick; if it comes out muddy, the plant is plenty wet. If it comes out dry and only spotted with mud,

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then give your plant a good soak. A long, slow soak is much, much better than lots of little short waterings. (And soaker hoses don’t work — use the regular hose at a slow trickle at the base or a bucket.)

Young trees (planted within one to four years) could benefit from a long soak (about 30 minutes with the hose at the base at a slow trickle) maybe once every two-three weeks. Yes, WEEKS — definitely not every day and rarely every other day. They just don’t have the root system to keep up with that much water, and they drown. Now don’t get me wrong: Trees can dry out also, but they tend to recover better from being too dry than too wet. You can treat shrubs and smaller plants like perennials the same way, but they may need it more frequently — on average about once per week, maybe twice if it’s super hot.

Always check the soil to be sure!  BUGS AND DISEASE If you start looking closely enough, you will find some sort of “thing” on every plant you own and freak out unnecessarily. But those “things” aren’t usually anything to worry about. We subscribe to the “if you can’t see the bug, you can’t spray for it” school of thought. Basically, that means we don’t get too worried about holes in leaves, yellow leaves in small quantities or minor fungal issues such as powdery mildew.

Sure, there are plenty of diseases that we worry about (apple scab, fire blight) but we treat those preventatively, not when we see the disease. Sometimes you

have to just let the plant fight for itself and deal with the damage by ignoring it. It’s okay for leaves to have holes, for branches to break or die, and for plants to go through awkward teenage phases.  SHAPE AND FORM I see A LOT of pruning disasters. Put away those hedge clippers and only prune when necessary. A good rule of thumb is “Prune in June.” June is a great time to prune to shape things that flower in the spring — but only if needed. Just because it’s June doesn’t mean a plant NEEDS a haircut. Take a look at its overall health and shape, and then decide if you need to tweak it a bit to help it continue growing in a positive way. Most shrubs set their flower buds for the next year in July or August, so if you do fall pruning on spring blooming plants, you are cutting off all of next year’s flowers (I’m looking at you, lilacs and viburnums…).

Pruning evergreens in the fall also opens them up for winter damage, as all that new growth they get after you prune is not up to the task of surviving a Chicago winter. That’s when you see burnt tips and damage the following spring that is hard to recover from.

Let us grow them into the garden of your dreams.

Don’t get mad at me for saying this, but QUIT MESSING WITH YOUR PLANTS (told you there would be tough love). I bet you’ll see a huge difference in their health and performance. Love them for who they are — sometimes messy, sometimes full of holes, sometimes misshapen, sometimes leafless — but always beautiful in their own way.

Meagan Provencher is the Sr. Landscape Designer at Wasco Nursery & Garden Center. She can be reached at 630-584-4424 or design@ wasconursery.com Follow us on Facebook, Instagram, and Twitter!

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hese days, many of us are choosing to ring in happy hour at home. It’s more important than ever to boost your bar setup.

To start, make sure to include a variety of spirits, liquors and mixer choices. One of those should be a bottle of vermouth, says Mary Claire Malloy, co-president of SavWay Fine Wines & Spirits.

“One thing we’ve noticed in the industry is the priority Americans have come to place upon their vermouths as well as the quality of their bourbons, their tequilas, et cetera,” she says.

“Americans have become savvy about the spirits and the ‘art of the cocktail.’”

Carpano Antica, for instance, has become a mainstay for vermouth connoisseurs. “It initially appeared as somewhat of a luxury vermouth, yet nowadays it sells as an everyday vermouth,” Malloy says. “Why? The quality of the cocktail is that much better, and Americans demand and expect it. Of course, the COVID crisis has come into play in reinventing how Americans view their home bars as presumably more Americans are spending more time at home.”

Aperitifs are another must for an at-home bar.

“Aperol, Campari and Amaro are heavily sought

after,” Malloy says. “The European herbal liqueurs have experienced a revival as more Americans strive to make their home bars comparable to the restaurant bars they may hesitate to visit.”

If tequila is more your style, high-end brands like Casa Dragones, Clase Azul and Fortaleza are trending. Though they can be pricey, the shelf life is indefinite. “A $129 bottle of Clase Azul Reposado, currently out of stock everywhere, will forever last on the bar shelf,” says Malloy.

coffee,” she says. “Similar to if you have a day-old muffin — it still tastes good but not as good as if you’re getting the freshest possible.”

Contrary to popular belief, beans should not be put in the freezer or refrigerator to keep them fresh. “It creates too much moisture in the beans and therefore alters their makeup,” Micheletto says.

Another key to a good cup? A good coffee grinder.

Your liquor cabinet should also include a bottle of bourbon. Bardstown Bourbon Company’s Fusion Series No. 2 is a favorite among customers due to its affiliation with blenders from Jefferson’s, High West, and Belle Meade distilleries, according to Malloy.

“You can find really good ones at a decent price, like under $100,” Micheletto says. “But, like buying a car, there’s a ton of options available in different price ranges. Don’t go super cheap, though. If you want a good cup of coffee, the grind is important. Grinding too much is a thing.”

Lastly, no at-home bar is complete without tonic water. Emerging brand favorites among Malloy’s clientele are Fever-Tree and Q Mixers.

If you like adding a splash of flavor to your coffee, Micheletto recommends eschewing store-bought syrups. “Making your own is the way to go,” she says. “You can easily make your own simple syrup and then add different flavors daily, like lavender or caramel extract. I love just plain cinnamon.”

 PREFER COFFEE OVER COCKTAILS? UP YOUR JAVA EXPERIENCE WITH A HOME COFFEE BAR.

Fresh beans are essential to a great cup of joe, says Kate Micheletto, owner of The Uncommon Palate in East Dundee. “They can make or break a

That, Micheletto says, is another necessary staple. “A good coffee bar should have good cinnamon and cocoa powder, too.”

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f months of home cooking due to COVID-19 has left your palate screaming for something more, why not check out the plethora of nearby international grocery stores? You’ll find both authentic ingredients and ready-to-take dishes.

FIND A NEW FAVORITE DISH OR INGREDIENT AT INTERNATIONAL GROCERY STORES

By Diane Krieger Spivak

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 CHIKA INTERNATIONAL MARKET Take, for instance, Chika International Food Market in Bolingbrook, which specializes in mostly organic foods from Africa and the Caribbean. “We cater to Afro-Caribbeans,” says owner Chika Muoghalu. “Things we grew up with we try to bring here and refresh their memory.”

The most popular is yams, says Muoghalu.

“They’re not your yams; they’re Ghana yams.

They’re very big and only grown in tropical areas.” Plantains, sardines and grains like gari also top the list, along with soup, another staple of the Afro-Caribbean diet. Soups include okra, palm nut and peanut butter. “Not like here,” says Muoghalu. “No sugar.”

Goat meat, used in soups and sauces, is popular in Africa, and free-range chickens there produce

a tougher meat, which doesn’t “disappear in the sauce,” says Muoghalu.

Jollof rice is a popular dish. Ghanaians prefer jasmine rice in this dish, while Nigerians use parboiled rice, says Muoghalu.  ANGELO CAPUTO'S FRESH MARKETS Angelo Caputo's Fresh Markets is a familyowned market using time-honored family recipes going back three generations. Caputo’s, in South Elgin, sells ready-made Italian dishes as well as a full line of groceries to make your own. Caputo’s has its own chefs and imports many basics like pastas and olive oils. The market makes its own Italian sausage in a variety of flavors.

“Everything is made from scratch the old-world ways, using my mother-in-law’s recipes,” says CEO Robertino Presta. Caputo’s specializes in Italian baked goods. “We have our famous almond cookies, and our hand-rolled cannoli shells are made every day.” The bakery also serves up specialty cakes,

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 NIGERIAN JOLLOF RICE Recipe from www.allnigerianrecipes.com and provided

by Chika International Food Market A popular Nigerian rice recipe, this is an easy dish to prepare. After you try it, send a picture to KC Magazine or tag us on Facebook!

including cannoli cakes, and its private label La Bella Romana, says Presta.  LA HUERTA MARKET & GRILL In St. Charles, La Huerta Grill & Market carries a wide selection of meats in its old-fashioned butcher shop. “That’s a big selling point for us,” says Laz Marquez, president and owner. Skirt steak arrachera is “our number one product in terms of our butcher shop,” he says.

But La Huerta’s most popular item overall is its guacamole. “We sell a ton of guacamole and chips,” says Marquez. Red and green sauces are also top sellers. Peppers — guajillo, ancho and pasilla — are popular for cooking, too.

Favorite dishes include menudo and pozole, which interestingly, are common weekend dishes. The reason? “They’re fantastic dishes for hangovers,” says Marquez. Similar to a stew, pozole is made with boneless ham. Menudo is made with honeycomb or beef tripe. “It’s a little bit spicy and rich in vitamins,” adds Marquez, noting the dishes come with a choice of nine or ten different options on the side.

INGREDIENTS • 3¾ cups long-grain, parboiled rice • 2-3 cups tomato stew • Chicken (whole chicken, drumsticks or chicken breast) • Pepper and salt (to taste) • 2 medium onions • 3 Knorr cubes • 2 teaspoons thyme • 2 teaspoons curry powder (Nigerian curry powder) PREP WORK 1. Prepare the tomato stew, using tomatoes, tomato paste, vegetable oil and onion. For more details, visit “How to Cook Nigerian Tomato Stew” on www. allnigerianrecipes.com. This can be prepared ahead of time and stored in the freezer, too.

2. If using the whole chicken, wash and cut it into pieces.

Cook with the thyme, Knorr cubes and 2 bulbs of chopped onion. The cooking time depends on the type of chicken used. When done, grill in an oven or fry it.

3. Parboil the rice, then rinse and drain it.

DIRECTIONS 1. Pour chicken stock and tomato stew into a sizable pot and leave to boil.

2. Add drained parboiled rice, curry powder, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

3. Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

If you parboiled the rice, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning.

Serve with peppered fish, fried plantains, Nigerian Moi Moi, Nigerian salad or coleslaw.

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g in n Win

R E C I P E

I

t was my good fortune to have grown up in a rural community north of the cheddar curtain on a multigenerational family farm. My mother’s talents in the

kitchen were legendary and her skills were extended beyond our family to include beneficiaries like our “hired hands” as well as the general community via bake sales for a charitable cause.

To this day, when people approach me to ask about her health, they often follow up by sharing a memory about a favorite dish, pie or meal. Unlike some “competitors,” she would readily share her recipes. We knew, however, that others’ attempts to imitate fell short, as it was the combination of quality ingredients and her technique that resulted in culinary excellence.

I think this same concept applies to investing. A tried and true recipe applied consistently with skill over time should result in a good outcome.

Investing over the past few years, for many, has felt like a wild rollercoaster. Market volatility and unusual sector performance have been so distracting that even industry veterans can find themselves tempted to begin messing with their recipe. These temptations seldom lead to good results.

In the same spirit Mom has had for almost nine decades, allow us to share our recipe for success for investing in equities.

EMPIRICAL EVIDENCE, NOT HYSTERICAL HEADLINES. Violent market swings can create conditions where investors are wanting for explanation and can find themselves seeking comfort from wherever they might find it. Investment “gurus” typically come out of the woodwork during times like this, inevitably some

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claiming they saw the current market scenario coming and made a tactical call that was of amazing benefit to those who listened and acted upon their prophecy. These personalities can draw investors like bugs to a bug zapper — often to the same result.

If you are an investor, in regard to equities, there are three key tenets that have survived the test of time.

They are:  Small-Cap Stocks have a tendency to outperform Large-Cap Stocks over time.  Value Stocks have a tendency to outperform Growth Stocks over time.1  Stocks of highly profitable companies have a tendency to outperform stocks of companies with low profitability over time. 2 These tenets are based on the careful

analysis of market data and over time have held true whether you are focused on U.S. Markets, Developed Non-U.S. Markets or Emerging Markets. Showing the differential in return across these markets requires more space than this article is allowed, but if you are skeptical, we would welcome the opportunity to review together.

There. We’ve shared our recipe card for equity investing, just like Mom used to share her recipe for her famous cherry pie. I have that recipe, too, but try as I may, I can never equal the texture of her pastry-like crust nor the sensation of a perfect balance of sweet and tart filling packed around the fresh cherries.

I guess seasoned hands make a difference.

FILE# 3209347.1

Relative price as measured by the price-to-book ratio; value stocks are those with lower price-to-book ratios. 2 Profitability is a measure of current profitability, based on information from individual companies’ income statements.

1

Photo by Indre Cantero

This material is intended for informational purposes only and should not be construed as legal or tax advice and is not intended to replace the advice of a qualified attorney, tax advisor, or plan provider. Past performance is no guarantee of future results. Investing risks include loss of principal and fluctuating value.

There is no guarantee an investment strategy will be successful.

 Tom McCartney and Sharon Piet are teammates at My Advisor & Planner and are Registered Representatives and Investment Adviser Representatives with M Securities. Securities and Investment Advisory Services are offered through M Holdings Securities, Inc., a Registered Broker/Dealer and Investment Adviser, Member FINRA/ SIPC. My Advisor & Planner is independently owned and operated.

Tom and Sharon can be reached at info@mapyourfuture.net, at 630-457-4068, or you can visit them at www.mapyourfuture.net.

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Whether at a forest preserve or along the Fox River, these make for healthy outdoor options

By Melissa Rubalcaba Riske earching for a change of scenery? A short drive can place — even within Kane County! Remember to observe social distancing and leave plenty of space for fellow explorers. Carry a mask in case you need to go inside for restrooms. Be sure to bring your own beverages and snacks, and leave nature the way you found it by cleaning up after yourselves. It’s also best to double-check locations, as some facilities located in the parks may be closed temporarily. From short walking loops to longer hikes, there is something for everyone.  BLISS WOODS FOREST PRESERVE 5S660 Bliss Road, Sugar Grove Stop and smell the wildflowers or take in the trails lined with sugar maples and basswoods as you explore this forest preserve.

Included in this preserve is the Virgil-Gilman Bike Trail, which

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connects with other local woods as well as Waubonsee Community College.

which is believed to have been deposited by glacial ice and water more than 10,000 years ago.

 FOX RIVER TRAIL This trail connects multiple communities from Algonquin to Aurora in more than 40 miles of biking, hiking and even crosscountry features along the Fox River with plenty of sights to enjoy from the Carpenter Dam to the Fabyan Forest Preserve. Enjoy the foliage and even compare the views from walking or biking.

 PECK FARM PARK 4038 Kaneville Road, Geneva

 JOHNSON’S MOUND FOREST PRESERVE 41W600 Hughes Road, Elburn Described on its website as a “quiet walk in the woods,” the trails in this forest preserve offer visitors a chance to feel close to nature walking under a canopy of tall trees. Make time to visit the stratified gravel hill, or “kame,”

If you’ve got young ones in tow, a visit to Peck Farm Park is a great place to explore with space to enjoy nature and interactive features. Visitors can learn more about the area’s history and take in wide open views of the surrounding areas. The sensory garden is a delight. The Hawks Hallow Nature Playground is a great way to let young ones play in nature with its eight learning stations. And yes, parents, there are washrooms too and a covered picnic area for snack breaks.  PRIMROSE FARM 5N726 Crane Road, St. Charles A visit to this working farm is a great way to escape the suburban scenery. There are multiple trails

for hikers and bicyclists ranging in loop distances of less than a mile to 2.2 miles. Enjoy the sights and sounds of the farm, and even take in time to visit the barnyard. The fun with this location is the views go well beyond the farm and include gardens, orchards, natural areas and more.  RED OAK NATURE CENTER/ CAVE IN BATAVIA 2343 S. River St., Batavia Take your hike up a notch and explore a cave located on the Fox River Trail along the Fox River. The fall will be a beautiful time to take in this trail as the leaves change colors and crunch beneath your feet. The six wood-chipped trails are open to walkers and bikers, and dogs are permitted on the trail as well. The nature center is temporarily closed, but there is still plenty to explore outdoors.

OUT & ABOUT SEPTEMBER 2020

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Readyto ride?

Sunset BYOB

Looking for local bike trails?

Find the 2020 Fox River Trail Guide at www.foxriverbiketrails.com and at most locations noted below.

Ages

21+

CRUISES

Select Fridays through October Make it an evening to remember with friends or your significant other! Admire the every changing natural skyline and striking sunset colors as you cruise the waterway with a drink in hand. Bring your own beer or wine.

Along the Fox River in Pottawatomie Park • St. Charles, IL

w w w. f o x r i v e r b i k e t r a i l s . c o m

Tickets available: stcparks.ticketleap.com

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REGISTER ER TODAY! Join us as LivingWell Cancer Resource Center’s Bridge Walk and Northwestern Medicine’s Cancer Survivors’ Day Celebration Event partner for a brand new virtual event.

Friday, September 25 Visit giving.nm.org/2020BridgeWalk and register or donate today!

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OUT & ABOUT SEPTEMBER 2020

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By Sara Carlson | Photos provided

T

he fall season is also prescription burn season in the St. Charles Park District’s natural areas, but that doesn’t mean burning will actually take place as planned.

Conducting a controlled burn in any of the park district’s 415-plus acres of natural areas is a complex process and dependent on numerous environmental conditions. Temperature, precipitation, humidity levels, wind speeds and wind direction are just a few factors that all have to align in order for the burn to happen.

“It’s not black and white. It’s 100% dependent on the weather and conditions,” says Park District Ecological Restoration Supervisor Jill Voegtle.

She stressed that even though the park district plans for two burn seasons — one each in the fall and spring — conditions may not allow for any or all of the burns to take place.

“I want residents to understand that we burn the best we can with the time allotted and focus on our priority sites, our high-quality sites,” says Voegtle, who is also a certified prescribed burn manager, licensed through the Illinois Department of Natural Resources and required to be on site during controlled burns.

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Just as important, she says burning the same section every year is not always recommended.

“Every three years is good or every other year for larger areas such as Hickory Knolls,” she says.  BENEFITS OF BURNING A controlled or prescribed burn — the deliberate process of applying fire to natural areas that are fire tolerant — is a fairly new science that is constantly evolving, Voegtle says, but it is conducted to restore the health of the ecosystem.

For example, prairies have evolved with fire and many native plant species are fire tolerant, but nonnative weeds are not. Burns help remove invasive and non-native plants such as garlic mustard.

“Killing off 95% of garlic mustard from the prairie through a controlled burn allows all the plants in that ecosystem to better compete,” Voegtle says.

Controlled fires also help with nutrient recycling.

The ash from a fire is incredibly rich in nutrients and minerals that get recycled back into the soil. This, along with more sunlight and warm soil, allows plants to sprout more vigorously the next growing season.  COMMUNICATION In advance of a controlled burn, the park district

will notify area residents. Postcards will be mailed, and adjacent businesses will receive a call the day of the burn. Additionally, signage will be put along roads near the burn site and/or within parks to inform guests.  SITE PREP The day of the burn, park district staff will prepare the site. If, for example, residential homes neighbor the burn area, the park district will mow around those areas to create burn breaks, preventing the fire and smoke from harming residents’ trees and other landscaping.

“We have to think about the heat, not just the flames,” Voegtle says. If there are pine trees next to the burn site, the radiant heat would brown out those trees and kill the needles even if the flames don’t touch them, she explains. Therefore, crews will mow to create a buffer between the site and the residential properties.

Voegtle says the number of staff onsite during a burn depends on the size, complexities and conditions.

“Some controlled burns require three crew members, but others need more than 10,” she says.

For more information about controlled burns within the park district, contact Voegtle at jvoegtle@ stcparks.org.

OUT & ABOUT SEPTEMBER 2020

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FAMILY-FRIENDLY DINING

WITH GREAT COCKTAILS? COUNT US IN! With Chrissy Somers, www.FamiliesOnTheFox.com

A

t this time in years past, we would’ve celebrated the day our kiddos went back to school with open arms. This year, those arms are less eager to open completely… at least, not without an excessive amount of hand sanitizer.

Needless to say, this year is going to be a little different. We have some school-aged children in school every day for the full day.

Others are completing one of many different hybrid schedules, and even more are attending school remotely.

At the same time, many adults are working remotely as well. With so much “togetherness” at home, people are bound to go a little stir-crazy.

Families on the Fox strongly urges our audience to get out of the house and do all the things because there simply is so much to do in your area! Yes, even with COVID-19 restrictions.

One way to get out of the house and break up the mundane day-in, day-out routine is to have a meal at a local eatery! Check out our suggestions below in each of the Tri-Cities for you and your crew.  ST. CHARLES | FIRST STREET PLAZA This block of restaurants all share an outdoor

patio space in a really neat atmosphere. Gia Mia, McNally’s Pub, and La Mesa Modern Mexican are three options here, all of which offer kids menus and a beautiful variety of adult beverages. Just across the street, you will find Alter Brewing and their beautiful riverside patio. For a homemade sweet treat after lunch or dinner, you will find Kimmer’s Ice Cream just down the block.  GENEVA | OSTERIA BIGOLARO With a newly added menu “for the kiddos,” this made-fresh-daily Italian restaurant is the perfect spot to bring the family. With an outdoor patio space or indoor dining options available from 4 to 9 p.m. WednesdaySaturday, you are bound to find a dish you will fall in love with. And did we mention the kids menu is SUPER affordable? Ranging from $4-6 per dish, the kids can have handmade pasta or protein unlike any other! Not only are the entrees for adults delish, but the cocktails and wines can also be paired to perfection. Here’s a bonus: Mention “Families on the Fox” and you get 20% off your order.

affordably! Meals, side dishes, appetizers, side salads AND bread pudding are all included in these new options. The vast majority of the beers on their list are locally brewed in the Northern Illinois region. How cool is that?!

For more dining ideas, visit the EAT LOCAL GUIDE on www.FamiliesOnTheFox.com.

Be sure to follow @FamiliesOnTheFox on Facebook and Instagram to stay in the loop with what’s going on in the Tri-Cities!

Chrissy Somers is the owner of Families on the Fox, a website that serves as a free resource to the Tri-City community.

A daily events calendar, indoor fun resource guide, seasonal events, pre-planned date nights, adult fun outings and more can be found when you visit www.FamiliesOnTheFox.com.

Photo by Katie Kaltz Photography

 BATAVIA | THE SIDECAR SUPPER CLUB & BEER GARDEN Serving family-style to families of two, four or six, this new option from Sidecar Supper Club (same amazing owners as River’s Edge Bar & Grill) is helping families get fed more

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 SUBURBAN SUPERDAD 

NOTHING NEW

FALL WEATHER USUALLY BRINGS ORIGINAL TV PROGRAMMING — MAYBE NOT THIS YEAR

F

ew events on the calendar are as socially divisive as the onset of fall.

For many, that first chilly wind, rustling the leaves, provokes a reaction akin to the onset of middle age. Realizing the warmth of summer will soon be but a sunny memory, people rush about, trying to squeeze out the final few drops of gold, perhaps stubbornly refusing to don regular shoes, sweaters or even long pants until reality forces the issue. For others, it’s a time of delight, sending them rushing to the closet for their hoodies, boots and scarves, with images of future firelit evenings dancing in their eyes.

As middle age has caught up with me, reminding me of my mortality, the grieving over the passing of summer has become more pronounced than in the golden days of yore.

But as a younger man, autumn’s arrival annually produced a feeling one could almost describe as giddy. This could be ascribed in no small part to the arrival of the fall television season.

After a summer filled with reruns and garbage gimmicky shows, the new fall season offered the possibility of watching something unique, something different, something good — or, at least, something I hadn’t seen before.

It’s why I cannot fathom the television viewing habits of my children.

Sure, in the most recent years of the 21st century, thanks to the advent of Netflix and streaming on-demand video, nearly all of us — particularly in 2020 — have slipped at some point into the trap of the binge watch. Thanks to the unique circumstances of the year, the vice of couch potato gluttony has turned into a society- and life-saving virtue.

But I still cannot wrap my head around not only my children’s capacity for binge viewing, but the sheer euphoria they seem to experience at watching the same programming, over and over and over.

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To be clear, there are certain television episodes and films I can recite nearly line for line. And I have been known to sing the theme song from “Cheers,” if the notion beckons (or you ask nicely and buy me a drink). But there is no way I could fathom subjecting myself and everyone around

to the same particular programs — endlessly, on repeat, until another adult in the room says, “Haven’t you already watched this episode three times? Today? Turn it off and go outside.”

It’s why I’m not particularly concerned about how my kids, and perhaps their friends, will hold up should COVID-19 resurge in Illinois and force us into another round of quarantine Netflix-and-tryto-stay-chill. But for the rest of us, who actually enjoy the experience of discovering new, semiquality media to consume? The emergency sirens have begun to hum a bit.

During the first round of COVID-19 lockdown, Netflix and other streaming video services offered an escape with an array of new — and sometimes, not bad — programming to discover.

In the months since, however, Hollywood has remained shut down. Movie theaters aren’t really an option. And the major networks have announced fairly lean fall programming lineups, with some openly admitting they’re not even attempting to start their typical fall season programming until early next year.

With the weather soon to take a turn toward snow and cold, many of us may soon be faced with the prospect of contemplating whether we, too, will need to return to the old choice of reruns or turn it off and go outside — no matter where you fall on the end-of-summer grief spectrum.

 Jonathan Bilyk writes about the triumphs and travails of being a modernday dad who legitimately enjoys time with his family, while tolerating a dog that seems to adore him. He also doesn’t really like the moniker “Superdad” because it makes it sound like he wants to wear his undergarments on the outside of his pants. (Also, the cape remains on back order.)

FAMILY IN FOCUS SEPTEMBER 2020

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Home Is Where the Hearth Is

Visit our show room to see over 40 burning models on display. See a wide selection of electric, gas, and wood fireplaces designed to enhance the warmth and beauty of your home. You’ll also find a full line of mantels, fireplace screens, and hearth accessories to complete the picture.

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1255 Bowes Road, Elgin (847) 741-6464 • thehouseoffireplaces.com Monday-Friday 10 a.m. to 5 p.m. | Thursday 10 a.m. to 8 p.m. | Saturday 9 a.m. to 3 p.m.

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We can create any of your remodeling ideas, from design to installation We Do It All.

FINE CUSTOM CABINETRY AWARD-WINNING DESIGNERS AND ARTISAN TRADESMEN

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

321 Stevens Street, Geneva • 630.232.9500 • www.genevacabinetgallery.com HOURS: Monday-Friday 9am-5pm or by appointment

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10/2/20 1:32 PM