YOU Magazine June 2015 by Gannett Wisconsin Media

food issue

YOU

magazine june 17, 2015

Jessica Diederich fuels Green Bay Restaurant Week

june 2015 | www.greenbaypressgazette.com/you | 1

june 2015 contents your style

4 Top 10: An Ode to Pizza

14 Alfresco Summer: Outdoor Dinner Party Inspiration

your life

page

6 YOU Spotlight: Jessica Diederich fuels Green Bay Restaurant Week

page

On the Cover: Jessica Diederich. Photo by Mike Peters on location at OGAN, De Pere. Hair and makeup by Cheyenne Cameron of Salon Fifty Four, Green Bay.

12 Kitchen Confidential: Two local chefs discuss their careers and what drives them 18 Breaking Down Breakfast: Small modifications can increase nutrition

in every issue 11 Heard on the Street

page

23 Register at BellinWomensHalf.com

WI-5001904773

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20 YOU Picks: A Sampling of Our Favorite Things From Local Merchants 23 CYLG: TasteBud at the Green Bay Botanical Garden

you magazine staff

Dig In

Executive Editor amelia compton wolff

It’s rather fitting that my interview with cover woman Jessica Diederich spanned the course of two lunches. This is the Food Issue, after all.

Advertising Director Steve Teofilo

As Green Bay Restaurant Week’s main organizer, Jessica takes lunch very seriously – she doesn’t rush it, appetizers are encouraged and dessert is never off the table. All of this makes her a perfect lunchtime partner in crime and just a darn fun interview.

Circulation Manager Dave Sielski

Jessica is the kind of person you can just talk to about anything. Ambitious and focused with energy through the roof, Jessica brings Green Bay Restaurant Week to life each July. Now in its third year, the week-long dining event has some fun, new additions including more restaurants and a culinary challenge kick-off. Head to page 6 to read more about Jessica and get the dish on Restaurant Week 2015. In an issue all about eats, we dedicated some real estate on how to do it right. Food is fun, but let’s not forget its function. We need it to, you know, live. So turn to page 18 and find out how to kick your first, and some say most important, meal of the day up a notch. I promise it isn’t hard and will be a serious upgrade from grabbing a granola bar as you run out the door. The outdoor dining season in Wisconsin is obscenely short. It’s criminal, really. The upside is that its brevity makes us cherish it all the more, so we do it up outside for the few months when we can. Need a little inspiration? Check out Alfresco Summer (pg 14) for some ideas on how to throw a f lawless outdoor dinner party. And yes, a naked vanilla cake with mascarpone filling and fresh berries is a non-negotiable part of any outdoor gathering. I hope your summer is off to a fun and food-filled start. Just remember what the season is all about and take it easy once in a while. This issue is best enjoyed with a crisp glass of rosé, a warm breeze and waterfront view. Cheers,

Publisher Scott Johnson

  www.facebook.com/Youmag www.twitter.com/YoumagGreenBay www.instagram.com/YOUmagGreenBay

Graphic Artist KRIsty gnadt

Contributing Writers Amelia Compton Wolff, kirsty gungor, Meghan Diemel Photography Mike Peters, kirsty gungor, Press-Gazette Photography Staff

YOU Advisory Board Members Sharon Verbeten Brown County Public Library Patti Schisel The Ultimate Closet Allyson Watson, Definitely De Pere Amy Bailey Skogen’s Festival Foods Janie Denis Strutt Forte Modeling & Talent Dave Compton Wolff Cineviz Stephanie Schultz, MSM, RDN, CD Skogen’s Festival Foods Lisa Malak Local Five Live, WFRV Tina Quigley Mosaic Arts Inc. lori o’connor Press-Gazette Media

YOU Magazine is an advertorial magazine published monthly by Gannett Wisconsin Media. Contents of the magazine are owned by Gannett Wisconsin. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by means, electronic, mechanical, photocopying, recording or otherwise, without prior consent of Gannett Wisconsin. MAIL: YOU Magazine, P.O. Box 23430, Green Bay, WI 54305-3430. email: youmagazine@wisinfo.com. For content information, call 920.431.8213. for advertising information, contact Lori O’Connor at 920.431.8232.

june 2015 | www.greenbaypressgazette.com/you | 3

your style

top

Slice saver

Recipes galore

An ode to pizza

A delicious drizzle

By Amelia Compton Wolff

3 Extra cheese

4 Pizza bling

1. Pizza bags, $3.99. Cook’s Corner, Ashwaubenon. 2. “Truly Madly Pizza” by Suzanne Lenzer, $27.50. Barnes & Noble, Ashwaubenon. 3. Mozzarella di Bufala, $10 per piece. Nala’s Fromagerie, Bellevue. 4. Glass pizza ornament, $9.99. Thornberry Cottage, Howard. 5. Garlic extra virgin olive oil, $15 per 12.7 oz. The Oilerie, Suamico. 4 | www.greenbaypressgazette.com/you | june 2015

Thin crust, thick

crust, deep dish, circle or square – pizza in any form has our hearts forevermore. Here we present the tools for crafting your perfect pie as well as some fun flair to declare your undying love for the food that knows no limits. Pizza, mi amore.

Statement tee

Hot ‘za handler

Pretty pie

10 Uniform slices

Stylish server

6. Women’s t-shirt, $19. BetterThanRealLife on Etsy at etsy.com/shop/BetterThanRealLife, Green Bay. 7. Pizza mitt, $19.99. Cook’s Corner, Ashwaubenon. 8. Angelic flatbread, $4.99. Rustic Crust Old World pizza sauce, $4.99. BelGioioso four cheese blend, $3.99 for 8 oz. Pepperoni style beef sausage, $8.99 per pound. Living Fresh hydroponic basil, $3.99. Waseda Farms Market, De Pere. 9. Rocking pizza cutter, $29.99. Cook’s Corner, Ashwaubenon. 10. 15 inch pizza board, $125. August Haven, Ashwaubenon.

june 2015 | www.greenbaypressgazette.com/you | 5

Recipe success Jessica Diederich fuels Green Bay Restaurant Week By Amelia Compton Wolff Photos by Mike Peters on location at Plae Bistro, Bellevue, and OGAN, De Pere Hair and makeup by Cheyenne Cameron of Salon Fifty Four, Green Bay

6 | www.greenbaypressgazette.com/you | june 2015

you spotlight

Jessica Diederich whips out her smartphone to take a picture of the goat cheese curds with sriracha ketchup on the table before her. “We don’t have many pictures from here, so I want to get this,” the 35-year-old says, justifying the shameless food photo. By “here,” Diederich means Bleu Restaurant and Lounge in Ledgeview. By “we,” she means the Greater Green Bay Convention & Visitors Bureau. “Oh, that looks good,” Diederich says with an approving nod and turns the screen around to share her success. (For the record, Bleu’s goat cheese curds taste as good as they photograph.) Regardless if you support in-restaurant food photography or not, Diederich can get away with it for a couple of reasons: 1.) Her effervescent personality and adorable grin could right nearly any wrong. 2.) Her influence on locals and tourists alike is staggering. Where she goes, foodies follow. Diederich is the director of partnerships and business development for the Greater Green Bay Convention & Visitors Bureau, a role she has been in for nearly five years. That means she educates tourismbased businesses, like hotels and restaurants, on the latest trends and helps them make a lasting impression on visitors. It also means she is the muscle behind the Green Bay Restaurant Week machine, a week-long dining event where participating restaurants present threecourse menus at $10 for lunch and either $20 or $30 for dinner.

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But today Diederich is busy because The Food Network’s Alton Brown is in town for a live show at the Weidner Center and every restaurant wants the celebrity chef to dine at their establishment. In between teaching one restaurant owner how to leverage hashtags on Twitter and coaching another on food photography, Diederich’s phone pings with endless emails, texts and voice messages from restaurateurs alerting her to Brown’s every move. “He’s at Kavarna now,” Diederich reports. “This is awesome.” Diederich is obviously tight with those in the restaurant scene and it’s these relationships which helped spur the first Green Bay Restaurant Week in 2013.

spotlight continued on page 8 >>>

WI-5001868194

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you spotlight

Restaurant Week pro tips

<<< spotlight continued from page 7 “These restaurants have done such a good job banding together to make this event consistent,” she says. “That seems to be the recipe for success with this event – being consistent and offering something amazing.”

• Make a game plan. Go to gbrestaurantweek. com to see participating restaurants and all of their Restaurant Week menus to plan your meals. • Narrow your focus. The best way to navigate through the online list of restaurants is to narrow Now in its third year, Green Bay Restaurant Week has proven to be a your search by price point or type of cuisine. wildly successful program for the Green Bay community, businesses • Make reservations, especially for large and visitors alike. But Diederich admits it was a tough sell to the Convention & Visitors groups. Not all restaurants take reservations, Bureau whose mission is to draw but most fine dining establishments do and tourists from outside the area. they book fast. Diederich first came across • Buddy up. Try this year’s new offering the Restaurant Week conwith a date or friend – two for $20 and cept at an industry confertwo for $30 dinner options. ence she attended in • Sip savvy. Most restaurants offer 2011 where she learned drink pairings for each course so ask how other markets your server what they executed the event. Kick off Restaurant Week by supporting aspiring chefs recommend. on Tuesday, July 7 from 5 to 7 p.m. at Rock Garden “I presented it to

Cooking Up Restaurant Week

Culinary Challenge!

in Green Bay. The first Culinary Challenge features 10 student teams from Pulaski and Preble High Schools who will each conceive and create signature hors d’oeuvres. Sample the cuisine and pick your favorite! Money raised will benefit each school’s culinary arts program. Tickets are $10 each and are available at the Greater Green Bay Convention & Visitors Bureau, 1951 West and Preble and Pulaski culinary students.

a couple key people in my organization and they said it was a pretty local thing, and that’s not really our mission, so we scratched that idea,” she says. “I was not convinced it was just a local thing, but I let it go although it was still in the back of my mind.”

At the following year’s conference, Diederich turned to her nationwide colleagues for help. They armed her with the facts and figures she needed to prove that this event was not only good for the local community, but that it would strengthen the Convention & Visitors Bureau’s restaurant partnerships as well as elevate Green Bay’s foodie status in the eyes of the rest of the world. The argument? If you can pull off Restaurant Week, your community must have some amazing restaurants. “I got all the ammo I needed and I came back and wasn’t taking no for an answer. We have to do this, we are perfect for this and who better than us? We already have relationships with these restaurants, we could feasibly start this and run it ourselves,” Diederich says. “Our director of marketing and president both said ‘Okay let’s try it.’ I’m pretty sure I screamed.”

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Diederich and Director of Marketing Brenda Krainik set to work researching best practices, hosting focus groups and hammering out the details such as dates and price points. They also had to market the event to ensure both locals and visitors participated. “Our job is to paint this picture of our market for the foodies of the world, that this is definitely a place to check out. They may not have thought that before,” Diederich says. Once planning was finalized and Green Bay’s first Restaurant Week approached, there was nothing for Diederich and Krainik to do but sit back and watch.

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“We lost sleep we were so nervous about it. We got everybody to buy into this idea, so it has to work. If it doesn’t, well, they are going to be looking to me,” Diederich says. Luckily for Diederich, it worked. Very well. The first year 59 restaurants served 18,000 Restaurant Week meals. (To put that into perspective, Diederich was hoping to sell 4,000 meals.) Last year, 58 restaurants served 30,000 Restaurant Week meals with a total economic impact of more than $1 million. “We needed somebody to believe in it and I believed strongly in it,” Diederich says of Restaurant Week. “I just needed people to get on board who felt the same way. It needed somebody to take that step forward and do something about it.”

Forks Up

Seventy-two restaurants will participate in Restaurant Week 2015, which will run July 9 through 16. This year, diners will get to try more two for $20 and two for $30 dinner options. It may seem too good to be true, but that’s part of the point of Restaurant Week. Restaurants are held to strict standards when it comes to portion size and value. In Diederich’s own words, “When you finish this meal, you

spotlight continued on page 10 >>>

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june 2015 | www.greenbaypressgazette.com/you | 9

you spotlight

<<< spotlight continued from page 9 should be stuffed.” So how is it that diners can get a hefty three-course lunch for $10 or a three-course dinner at a fine dining restaurant for $20? “We aren’t making a profit off Restaurant Week,” says Diederich, who notes the participating restaurants view the promotion as an investment in creating return customers. “We do this for the community and these restaurants we partner with. We want to see them succeed and we want to show the culinary talents in this area. We aren’t just beer, brats and cheese. Those are great, but we have so much more to show.” The prix fixe menus showcase some of the area’s most talented chefs who have personalized each menu to reflect their culinary style and every menu at every restaurant is different. “These restaurants are amazing, they are pros who know what they are doing. They are our first impression of what we have to offer the rest of the world and they make us proud,” she says. “I’m so proud I get to be a part of it.” Come Restaurant Week, Diederich is on high alert. She eats out for nearly every meal, observing the dynamic of diners. “You see people getting together, people who went to high school together, couples, families, girlfriends,” she says. “They take the time to do it during Restaurant Week. Seeing stuff like that and knowing we are making an impact in people’s lives is awesome.” Diederich, a wife and mother of two, likes to think of it as saving the world, one meal at a time. “We joke in the office that we may have saved a marriage or two,” she says, “because we get couples to go out to dinner again.” 10 | www.greenbaypressgazette.com/you | june 2015

heardonthestreet By Amelia Compton Wolff Downward dog in the great outdoors during Definitely De Pere’s Yoga

in the Park

which kicks off July 9 and runs every Thursday through August 27. Classes begin at 6 p.m. on the center lawn at Voyageur Park in downtown De Pere. Taught by Flow Yoga Studio owner Ryanne Cunningham, this outdoor yoga class is perfect for all levels (no experience needed) and is free and open to the public. Be sure to bring your own water bottle and yoga mat. Visit definitelydepere. org for more information. Namaste!

Foodies, start your engines! Food Truck Friday On Broadway kicked off June 12 with seven more events to follow on June 28, July 10 and 24, August 21 and 28, September 11 and 25. Dig in from 11am until 2pm on Museum Place adjacent to Veterans Park inside the Broadway District. In addition to the trucks, Titletown Brewing Co. and other Broadway restaurants will be on hand each Friday along with a selection of local wine and a main stage entertainer. The series is an off-shoot of Current Young Professional’s YPWeek Food Truck Rally held in April. Photo by Shaunae Teske Photography.

If smoking cocktails and spherification are your speed, you will be right at home in Proof, a molecular cuisine and cocktail establishment opening this summer at 127 N. Broadway in De Pere. Proof is the sophomore establishment of Tony Oczus, owner of The Libertine in Green Bay, and is slated to open in late July. It will feature a curated drink menu of “more intense” cocktails that will run you about $10 each, six craft beers on draft and not a drop of soda (unless you count the house-made cola syrup). Chef Sebastien Amoruso will present 15 small plates ranging from $9-12 apiece. Keep an eye on Proof’s Facebook page for more details.

Yoga In The Park

Voyageur Park, Downtown De Pere Thursdays, July 9th-August 27th, 6:00 p.m.

3rd

annual

members of all ages and skill y t i n levels u free for comm Join Deﬁnitely De Pere for YOGA IN THE PARK on Thursday evenings this summer in Voyageur Park, conveniently located off the Fox River Trail! Ryanne Cunningham of Flow Yoga Studio leads this free, all-levels class, just bring your own mat! Bring a non-perishable food item with you to class and help us support BEN’S WISH, helping those in need in our own community. Presenting Sponsor:

Yoga Studio Partner:

More info at www.deﬁnitelydepere.org/yoga june 2015 | www.greenbaypressgazette.com/you | 11

Lorie Zilles. Photo by Keith Bassett.

Kitchen Confidential Two local chefs discuss their careers and what drives them By Meghan Diemel Nicole Hoida. Submitted Photo.

Northeast Wisconsin’s food culture may not receive the exposure and hype of destinations like New York City or Napa, but if you’ve live here, you know that culinary gems exist in our backyard. Two local chefs took a moment to share what inspires them and how they see their place in the industry. Lorie Zilles, 29, is executive chef at Plae Bistro and a graduate of Le Cordon Bleu of Minneapolis. Nicole Hoida, 29, is executive chef at Backstage at the Meyer and has 11 years of culinary experience. Together they are leading the charge and making a name for themselves – and their restaurants – in Green Bay.

What spurred your interest in cooking?

Zilles: My mother inspired my passion of cooking. I have been cooking with her since I can remember, being 4 years old and standing on a chair every morning to make breakfast. My mom always had a from-scratch, homemade meal on the table every night, which inspired me to carry my passion for food toward college. Hoida: I was 18 and working my first culinary job. The executive

12 | www.greenbaypressgazette.com/you | june 2015

your life chef I was working under explained, in detail, why you did certain processes to create the desired outcome of a product. It was at that point that food became an art and working in a busy restaurant became a thrill in order to be able to create happy guest experiences during high levels of volume.

What are your absolute must-have kitchen tools?

Zilles: My must haves for tools in my kitchen [are] sharp, good knives, a stone and a steel. I believe in starting off every day with a sharp knife for perfection with all my knife cuts. And honestly, the important tool needed is a staff that is a team,

because no restaurant can survive with one chef. You need a team of cooks all on the same page, great communication and having each other’s backs no matter what. Hoida: An oven, range and grill are absolute must-haves. You can make anything work with this equipment. And a variety of knives – you always need the right knife for the job at hand.

What are some of your favorite tools to splurge on?

Zilles: …Things that make life a little easier, like immersion blenders (big and small), and Hobart mixers, and fancy can openers that people can’t break. Hoida: I love a French top, steamer and a tilt skillet. These make any job a lot easier. An immersion blender works wonders as well.

Do you find it difficult to be a woman leader in the industry?

Zilles: No, I don’t find it hard to be a women leader in this industry. I believe that I’ve earned this position because of my hard work and dedication that I will always continue to strive for. I believe also treating people with respect is the only way you can have people respect you, and always showing excellent leadership skills helps others to strive for perfection. Hoida: I don’t; I stand my ground with respect to others, of course. As long as you give respect and make sure to stay true to your beliefs and follow through, that strong leadership is shown and not taken for granted.

It’s okay to

plae

with your

food.

(seasonal outside patio ) Chefs Table available seats 6-10 people 6 course dinner A Place to Laugh And Eat

www.plaebistro.com

1671 Hoffman Road, Suite 10 Green Bay WI | 920.632.7065

june 2015 | www.greenbaypressgazette.com/you | 13

your style

Al Fresco Summer Outdoor dinner party inspiration + tips Story and photos by Kirsty Gungor of loveliesinmylife.com Meal provided by Festival Foods â&#x20AC;˘ Cake created by Hey Sugar!

Kirsty Gungor is a blogger, photographer, fashion maven and do-ityourselfer extraordinaire. Originally from South Africa, Kirsty now lives in Green Bay with her husband and four children. Read more at www. loveliesinmylife.com.

14 | www.greenbaypressgazette.com/you | june 2015

With summer’s sunshine beckoning to leisurely days ahead, I’m most excited about a deliciously frequent supply of relaxed backyard meals, simple evenings of sun soaked dining. And with summer dresses, colorful blooms and swinging hammocks come the best opportunities for entertaining outdoors. Whether they’re the bubble-blowing, air filled with music family barbecues by the pool or those cozier rustic meals at sunset with friends, summer evenings are meant for blissful al fresco dining. We threw a party of our own, taking full advantage of the lush green and long days, adding a few twinkle lights and colorful details to make it extra special and serving a simple but tasty menu. Here are a few tips for throwing a dinner party your guests will talk about all summer.

Tip 1: Create ambience

Lighting

The quickest way to achieve that idyllic secret garden setting is with lighting. Backyard dinner lighting is crucial to creating that perfectly relaxed, getaway feeling for your guests. Twinkle lights and candles make things cozy and add charming atmosphere to a space. Bigger bulbs draped overhead create a romantic cafe terrace effect and our thrifted candlesticks and tapered candles are an inexpensive way to add a soft glow down the length of the table.

A golden sunset tablescape

The art to laying an elegant table is simple, include a spray of fresh beautiful blooms. Start with white linen, an airy summer staple that allows the perfect blank canvas to play with pops of color. Add a little whimsy with a large mixed bouquet (ours is from Costco) cut into small colorful bundles and tucked inside mason jars. Play with your color scheme by bringing it in elsewhere, like in the napkins or glassware. We picked up mismatched amber glasses from the thrift store, adding textural layers to the delicate tapered candles and creating a fun, but chic combination.

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Tip 2: Serve a no-stress meal and a signature drink Looking for something easy and simple, delicious eats that donâ&#x20AC;&#x2122;t leave you a crumpled mess before your guests arrive? Try something trouble-free and impressively mouthwatering, like an antipasto board alongside an assortment of olives. Add a bowl of fresh shrimp with lemon and a few fancy breads with dipping sauces. For dessert? A naked vanilla cake with mascarpone filling and fresh dark berries.

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your style Your signature cocktail is fresh, fruity and slightly earthy. Here’s how to make it.

Hand-crafted champagne cocktail with daily provisions Cocktail created by Best Food Green Bay, @bestfoodgreenbay on Instagram and Twitter Ingredients: Handful of fresh seasonal berries Generous squeeze of fresh lime Few shakes of Angostura Bitters English cucumber Rosemary Tito’s vodka Champagne Ice Directions: Muddle together the mixed berries and lime. Shake together the muddled berries, bitters, vodka and ice. Pour into glass using a fine strainer to remove pulp. Top off with champagne. Garnish with blackberry and rosemary stem on side of glass. Top cocktail with slice of English cucumber.

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Breaking Down Breakfast Small modifications can increase nutrition in big ways By Meghan Diemel

Whether it is avocado on toast or oatmeal doctored with fruit and nuts, the horizons of a healthy breakfast have expanded greatly. Breakfast is said to be the most important meal of the day, so it’s important that there are healthier alternatives to large breakfast burritos filled with fat, calories and sodium.

“I’m still a big believer in the importance of a quality breakfast meal,” says Lee Hyrkas, RD, CD and performance nutrition specialist with Bellin Health. “Even though individuals may not feel hungry at breakfast, our hunger typically continues to build throughout the day. I often find that my clients who skip breakfast regularly tend to have trouble controlling their snacking later in the evening. A nutritionally sound breakfast can help us stay on track for the day.

“Some research has even revealed that individuals who eat a larger breakfast and gradually reduce their portions at lunch and dinner tend to have an easier time losing and maintaining weight,” he adds. Oatmeal is the “it” food in the culinary world as of late; it’s

18 | www.greenbaypressgazette.com/you | june 2015

deemed as the go-to breakfast because of its health benefits. “Oatmeal is a great choice,” explains Alicia Slusarek, an RD-eligible nutrition professional who graduated last year from the University of Wisconsin - Green Bay. “There are several studies that I’ve been reading recently that say people who have eaten oatmeal had a lower body weight and steadier blood glucose levels. They have increased nutrient intake and a better diet quality often times.” Slusarek recommends topping off your oatmeal with energy-boosting toppings like seeds, nuts, fruits and dried fruits. “Nuts and seeds are especially great because they contain a healthy mono and polyp-unsaturated fat, which are heart healthy and it also provides great fiber, folate, magnesium, copper, selenium and zinc,” she explains. “I think flax seed is a super seed. It is the best plant-based source of Omega-3 that we have on the planet. It’s an ideal way of getting these pow-

your life

erful anti-inflammatory agents into our diet, as well, by sprinkling some flax seed on our oatmeal in the morning.” If your breakfast plans often take you to diners and mom-and-pop restaurants because of business or family obligations, Slusarek offers advice to better your breakfast choices there as well. “One thing you can do is order an omelet,” she says. “Focus on adding veggies to the omelet, as well. Tell the waiter to go light on the cheese or light on the processed meat, skip them all together, or maybe get it on the side. “Poached and hard boiled eggs are also great options,” she adds. “Pair those with wheat toast and ask the waitress to hold the salt on these foods – you can always add your own. You can always top your own toast as well. If you get toast with peanut butter or low fat cream cheese, those are better options than the sugary jellies or butter.” If a drive-thru restaurant is an absolute must, Hyrkas says the best options include egg white biscuits or wraps topped with cheese or ham. Consider eating the breakfast sandwich with the top bun removed to save on calories and skip the breakfast sandwiches loaded with bacon or sausage. Hyrkas also offers this parting advice. “Although a smoothie might sound like a ‘healthy’ option, I typically recommend avoiding smoothies made at fast-food restaurants. These smoothies often contain a large amount of calories and added sugar from juice, fruit flavored syrups and sweetened yogurt. “If you do order a smoothie, make sure whole fruit is one of the main ingredients,” he advises.

Breakfast 101 What makes an ideal breakfast through the eyes of registered dietician? Hyrkas suggests the following:

• Lean protein such as eggs or egg whites. He also enjoys tossing peppers and spinach into his eggs or omelet. He says it’s an easy way to get a serving or two of vegetables to start the day.

• Berries or tart cherries.

Berries and cherries are packed with an array of phytonutrients, antioxidants and fiber.

• Include a complex carbohydrate. His favorites include steel-cut oatmeal or sprouted grain bread. “I love this style of breakfast because it’s packed with protein and fiber, which helps keep me full through the morning hours,” he says.

your ideal you awaits

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Attend a FREE workshop to learn more. June 18 – 6:00 p.m. July 16 – 6:00 p.m. Aug. 20 – 6:00 p.m. For more information or to RSVP, call (920) 431-1880. june 2015 | www.greenbaypressgazette.com/you | 19

picks

a sampling of our favorite things from local merchants

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Create more variety in your outfit by mixing textures! This Denim and Lace dress is perfect for summer, paired with a Fender guitar pick necklace and hat. For more styles from Apricot Lane Boutique, check out Jessicaâ&#x20AC;&#x2122;s peach dress on pages 7, 8 & 9.

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20 | www.greenbaypressgazette.com/you | june 2015

Tasty Touchdown Support your favorite team with our Lombardi roll featuring panko crusted escolar maki topped with dill pickle, scallion and house made tartar. Available only at KOKO Sushi Bar & Lounge in Green Bay.