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Save Smarter • Live Better • Rockford Region/Freeport 95¢ • Oct. 15, 2014

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Right in Our Region

Take a Seasonal Brew Tour

By Karla Nagy, associate editor

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all means fresh ingredients straight from the field: hops only hours off the vine, local pumpkins, smoky malts, seasonal spices.

Right in our region, craft brewers have been hard at work on their seasonal beers, which showcase all of fall’s flavors. From hearty ales and German lagers to wheat and spice beers, beer

lovers can get a taste of Oktoberfest – American style – at Rockford Brewing Co., inside Prairie Street Brewhouse, 200 Prairie St., Rockford; Generations Brewing Co., 1400 S. Adams Ave., Freeport; Carlyle Brewing Co., 215 E. State St., Rockfod; and and Pig Mind’s Brewing Co., 4080 Steele Dr., Machesney Park.

Continued on p. 20

• Get All the SAVINGS You Deserve from Local Businesses

Choosing a Primary Care Physician • Hearty Soups & Breads • Rockford’s ‘Groove Walk-ing Dead’ Options for Back Pain Relief • Furniture Built to Last • Avoid Chimney Fires

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In This Issue

Right in Our Region: .....................Cover & p. 20 Local Seasonal Brews Your Home ........................................................11 Furniture Built to Last Inspiration & Worship .....................................12 Harvest Time Your Kitchen .................................................... 15 Butternut Squash Soup Recipe Your Outings ....................................................17 Its Ba-ack ... Groove Walk-ing Dead Your Health ...................................................... 25 Choosing a Primary Care Doctor Your Health ....................................................... 26 RMH Earns Top Performer Award Your Fun .......................................................... 27 Dining Locally ................................................. 29 Tips ................................................................... 31 Avoid Chimney Fires Your Money ...................................................... 33 Banking on Smartphones

Smart L iving Weekly ™

Publisher/Editor-in-Chief Bill Hughes Executive Editor Janine Pumilia

Managing Editor/Web Editor Chris Linden Associate Editor/Special Projects Editor Karla Nagy Senior Staff Writer/Promotions Coordinator Paul Anthony Arco Graphics Director Blake Nunes Graphic Designer Samantha Ryan Contributing Writers Rhonda Mix, Peggy Werner General Sales Manager Brent Hughes Sales Manager Brad Hughes General Manager/Northwest Business Magazine Dave Marino Account Executive Brian Hughes Administration & Circulation Manager Lisa Hughes Website www.NWQSmartLiving.com Published by Hughes Media Corp.

728 N. Prospect St., Rockford, IL, 61107 (815) 316-2300, Fax: (815) 316-2301 lhughes@northwestquarterly.com Smart Living Weekly.

Copyright 2014 by Hughes Media Corp., 728 N. Prospect St., Rockford, IL, 61107. All rights reserved. Reproduction in whole or part of any text, photograph or illustration without written permission from the publisher is strictly prohibited.

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Old is New I

t’s fun to live in an era when so many local brewers, winemakers and others take pride in crafting and selling tasty products made from locally sourced products. This is nothing new. Like the skinny necktie, this trend is a throwback to a bygone era. This fits right into our “Buy Local” mindset at Smart Living Weekly.

Most of us know that beer brewing was a thriving industry here, both before and after Prohibition. While some breweries closed during Prohibition, others endured by making other products. Less-known is the fact that Illinois was once a leading U.S. wine-producing region, thanks to our many French settlers. Prohibition put a mighty damper on that, since fields of grapevines withered away from neglect, along with winemaking knowledge passed down through generations.

Only recently has a new generation of Illinois vintners resurrected local winemaking. One leader of the pack is Galena Cellars, which endured plenty of laughter from critics when it planted vineyards near Galena in the 1970s. Its owners, the Lawlor family, have certainly had the last laugh, producing and selling thousands of gallons of wine each year, much of it made from their estate-grown grapes. Today they’re working in partnership with the University of Illinois and others to develop the “perfect Illinois signature grape” varietal. Local cold-climate grape varieties grown here remind us of Illinois’ strong French ancestry, with names such as Marquette, Frontenac, Lafayette, Seyval, St. Pepin and Marechal Foch.

In this issue, Karla Nagy’s cover article introduces you to some of the local beer brewers in our region who’ve bucked the odds, believing their neighbors would rather sip a brew with local personality than something canned in a giant factory. We concur!

Be sure to get out and enjoy these amazing weeks of autumn.

Upcoming beer tasting events will make it all the more rewarding! ❚ Janine Pumilia Executive Editor

October 16th, 2014

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Quality Furniture, Built to Last

By Rhonda Mix raftsmanship, style and durability are the hallmarks of Simply Amish Furniture, 2684 Sandhutton Ave., Rockford.

The company has served the region for more than 21 years, offering high-quality furniture in styles that range from classic to contemporary.

And yes, real Amish people make it, right here in the Midwest, which allows customers a range of choices.

“Most of what we do can be classified as customizing orders,” says John Reisenbigler, co-owner. “We can fine-tune things for people, and we also offer a number of stains and different types of wood.”

Recently, the company designed and built custom cherry wood bookcases that stretched across 14 feet of wall space. “Custom orders are not unusual,” Reisenbigler says. “It was a pretty impressive set.”

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Simply Amish designers also are known for their versatile dining tables, like the one they recently built that extended from 5 feet to 15, with seating for 20.

Although not as fashionable as they once were, sideboards – otherwise known as buffets – are still frequently requested at Simply Amish.

“We sell more sideboards now than old, traditional hutches,” Reisenbigler notes. “And we see them popping up in entryways and other spaces.”

When shopping for high-quality furniture, do some research so you aren’t fooled by shoddy workmanship.

“You can tell good chairs by their weight and the way they sit on the floor,” Reisenbigler says. “Any chair that has rungs will stay stable for a longer period of time. When looking at tables, be sure to check

how the legs are tied in to the apron and mounted. Our tables are done with two leg bolts instead of one. This makes for a solid table, whether it’s small or large.”

“Not all Amish furniture is the same, and not all Amish furniture is built to the same degree of quality as our folks build it,” says Reisenbigler. ❚

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I  W

Fat in Fruit S

ometimes, it’s standard sermon fare to promise wealth to those who live by God’s rules. Certainly there are many indications in the Bible that God desires to take care of His people, and wants His people to take care of each other. There also is much precedent for giving to God our “first fruits” – the first and best rewards reaped from our labor. In our culture, that generally translates to money, rather than the fattest sheep or tastiest grapes.

But the desire for wealth is not a reason for people to follow Christianity, says the apostle Paul. Life in Christ is never promised to be safe, secure or comfortable, in a physical sense.

To the contrary, hunger, persecution and pain were often part of everyday life for early church leaders like Paul and Peter, through no fault of their own. This remains true across the world today.

The trick, says Paul, is to keep our heads straight and right with God, whether we’re in a state of great need or great plenty. Either condition can tempt us to lose our way and veer toward a carnal, rather than spiritual, life. And, wealth may cause us to think more highly of ourselves than we should, just as poverty may cause us to judge ourselves too harshly.

“I know what it is to be in need, and I know what it is to have plenty,” Paul writes to the Philippians, who have sent him a gift of money to support his ministry. “I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. I can do all this through him who gives me strength.” – Philippians 4:12 & 13 (NIV).

God directs us to cultivate the “fruits” that naturally result from living a Christ-centered life. As we practice “putting on the mind of Christ,” (Romans 12:12), which means training our minds to conform to God’s will, we reap “fruit of the spirit” – love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. (Galatians 5:22 & 23 NIV). These are fruits that no one can take away. No law can be made against them.

Being fat with fruit is better than having a fat bank account, in God’s eyes. Perhaps, from time to time, we should take time out to ask ourselves how rich we are in what matters most. ❚

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Cool Weather Means Hearty Breads and Soups

By Peggy Werner

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s the weather cools down, bread sales heat up at Great Harvest Bread Co., 1668 N. Alpine Road in Rockford.

Bread is a longtime cold-weather staple because most everyone has good memories of it. “As people walk into the store, you can just see them inhale because the smell reminds them of mom and home,” says Barbara Kaiser, co-owner with husband Steve. “Bread is an important part of everyone’s life.”

Bread, in general, is a steady commodity and has stood the test of time, even as fad diets come and go. “In general, people today are most concerned about eating healthy,” Kaiser says. “Carbohydrates are an important part of nutrition.

You need them for energy.”

Great Harvest grinds its own flour and uses no preservatives, dough conditioner or any other additives. About 300 to 500 loaves of bread are made from scratch daily, and from start to finish, the entire process takes about five hours.

“There are no shortcuts with homemade bread,” says Kaiser. “We don’t use anything in our kitchen that Grandma didn’t have in hers. We encourage our employees to take breads home and try them, so they know what they’re selling and can make recommendations. Everyone has a favorite, so the more we talk about what we like, the more we sell.”

The healthiest breads are made from whole grain, and Great Harvest has three 100-percent whole-grain breads, including Honey Whole Wheat, Dakota and High Five Fiber, which has five grams of fiber per slice, compared to the average three grams. Whole-grain bread is darker with a nuttier flavor, and contains more fiber and nutrients.

Bread and soup naturally go together, and Great Harvest offers a variety of all-natural soup mixes, as well as jams, spreads and dips.

Great Harvest is open Tuesday through Friday 7 a.m.-6 p.m., and Saturday 7 a.m.5 p.m. ❚

Roasted Butternut Squash Soup Ingredients

1 butternut squash, about 2½ lbs 2 tbsp canola oil 2 onions, sliced 3 tbsp butter or margarine divided 2 Granny Smith apples, peeled, cored, quartered 1 leek, split, cleaned, sliced thin 4 stalks celery, diced 4 cloves garlic, chopped

1 quart chicken broth 2 cups water (about) 1 bay leaf 2 tbsp fresh thyme, divided ½ cup crème fraiche 1 tbsp milk as needed 1 tbsp sliced chives Pumpkin seeds for garnish Salt & pepper to taste

Directions

Preheat oven to 350 degrees. Halve squash lengthwise, remove seeds and rub cut sides with canola oil, salt & pepper. Roast cut side down in oven 30 minutes or until soft and lightly browned. Cool slightly; scoop flesh from skin.

Meanwhile, in large pot over medium heat, sautee onions in 1 tbsp butter until deeply caramelized, about 30 minutes; remove onions. In same pan, add 1 tbsp of butter and cook apples over medium heat until golden brown and slightly soft. Add leeks, celery, garlic, cook a few minutes until slightly soft. Add squash, chicken broth, water, onions, bay leaf, 1 tbsp thyme, salt & pepper to taste. Cover and simmer over low heat 25-30 minutes until vegetables and apples are completely soft. Remove bay leaf.

In batches, puree soup in blender until very smooth; use water if needed. Return soup to pot, add remaining thyme, season to taste.

Mix crème fraiche (or sour cream) with chives; thin with milk until it can be drizzled. Ladle soup into bowls, drizzle with crème fraiche mixture, top with pumpkin seeds. Serve with grilled or toasted Great Harvest Bread. Serves 4-6 as a main course.

Find more recipes at rockfordgreatharvestbread.com.

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Downtown Musical Pub Crawl Returns T

he popular Groove Walk, a longtime Rockford tradition featuring local musical talent playing in downtown venues, is back.

Rockford Area Music Industry (RAMI) and the River District Association (RDA) present Groove Walk-ing Dead on Saturday, Oct. 18, from 9 p.m.-1 a.m. This musical walk, a celebration of Rockford’s downtown nightlife and music scene, will showcase some of Rockford’s unique establishments and amazing musical talent.

Fifteen venues will host an array of musicians throughout the River District in downtown Rockford. Some fun additions this year will be a costume contest on the corner of State and Madison, and venues decorated with a Halloween theme. If Groove Walkers don’t want to hoof it to each venue, the RMTD Trolly will be offering rides.

Tickets, which admit patrons to all 15 locations, are $8 in advance or $10 at the door. Buy tickets before the event at all Alpine Bank locations, all participating establishments and Guzzardo Performance Music Center, or online at ramiawards.com.

Begun in 1998 by the committee for On the Waterfront, Groove Walk was held each spring until 2009, when a fall event was added. It continued as a semiannual event until 2012, the last

year for On the Waterfront. The rights were passed to RAMI, and now, after a two-year hiatus, RAMI and RDA have collaborated to bring Groove Walk back.

“We’re happy to be a part of bringing this great event back to Rockford,” says Stephanie Caltagerone, RDA board member. “Groove Walk-ing Dead showcases Rockford’s downtown establishments and gives local musicians the opportunity to be seen and heard.”

Among the artists and venues taking part: Jodi Beach Trio, at Octane Interlounge; jf.gaziano & beatmerchants, at Irish Rose Saloon; Derek Luttrell, at Salvaged by Sonya; and Vintage Vinyl, at CJ's Lounge.

For a complete list of performers and the venues hosting them, visit ramiawards.com. ❚ About Rockford Area Music Industry (RAMI): The RAMI Awards recognize and celebrate the efforts of groups and individuals who have involvement in the local music community.

About The River District Association (RDA): RDA is a private, 501(c)3 not-for-profit, membership-based organization, dedicated to promoting a growing, thriving, prosperous business and residential community in Rockford’s downtown neighborhood, River District.

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Seasonal Brews Continued from Cover

“We usually have 14 brews on tap at any given time,” says Steve Lenox, brewmaster for Rockford Brewing Co., which also has a full bar featuring its craft brews and a full-service restaurant.

“Six are staples, and the others cycle by season.”

For fall, Lenox has crafted – or has in the works – several beers. One is Oktoberfest. “It’s a classic Märzen style – malty, with a little hop, light body and clean finish,” he says. Märzen is a type of yeast, and also the German word for March, when these beers were originally brewed. Oktoberfest goes well with any German-style and spicy foods.

Another is the Brown Ale, which has more body than a lager.

“This has chocolate and aromatic malts, some caramel malt, and wheat and oatmeal for color,” Lenox explains. “It’s good with anything that has barbecue sauce.” An apple beer is coming, as is a spiced ale for Christmas.

“We’re planning on that to be like a glug or grog,” says Reed Sjostrom, the brewery’s general manager.

Special events include “Hoppy Halloween,” on Oct. 31, where Lenox will release his Pumpkin Ale. “I used smoked malt, and we used real pumpkins that we cooked and pureed ourselves and added

to the mash,” he says. “I added cinnamon, nutmeg, allspice, ginger and clove.”

The release date for his Bacon Beer is Nov. 14, at the brewery’s Bacon Fest. “It’s a Rauchbier [which means smoke beer], with a hint of maple infused with real bacon,” Lenox explains.

At Generations Brewing Co., owner and brewmaster Steve Winter has two fall seasonals.

“Rowdy IPA is a fresh-hop ale, made with centennial hops grown in Freeport and harvested in late August and early September,” he says. “It’s like an American strong ale, with floral aromas from the hops, and grapefruit, passion fruit and citrus notes.” Rowdy IPA was brewed in August, released in September and should be available through the end of November; it pairs well with spicy foods.

Belgo Holiday is a Belgian-style spiced ale.

“We made our own puree from locally grown acorn and buttermilk squash, sweet potatoes and pie pumpkins, and it’s spiced with cinnamon, allspice, nutmeg, coriander and plum sugar,” says Winter. Belgo Holiday will be out mid-October and available through the end of the year, and pairs well with honey ham or pork, and apple and pumpkin pie. “It’s also good over ice cream,” Winter says. “It’s really a cool beer.”

Generations brews are offered on tap only, and distributed to pubs, restaurants and bars throughout Stephenson, Ogle, Carroll, Lee and Whiteside counties; a complete list is available on the website. The brewery’s taproom, slated to open by the end of the month, will feature all of its beers as well as a full bar, but no food.

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Appointment by physician referral only

R  O R Catered events are planned, and patrons will be able to bring in their own food or have it delivered.

Oktoberfest beers got their start when a handful of German breweries were commissioned to brew beers for the wedding of Ludwig I, in October 1810. The nuptials were celebrated throughout Bavaria, and marking the royal event grew into an annual festival. Today, in beer tents at Oktoberfest in Munich, only original Munich beers are allowed, governed by strict Bavarian brewing standards. Don Carlyle, owner and brewmaster of Carlyle Brewing Co., focuses on this tradition for his Oktoberfest beer.

“We stick to German purity laws, which say only four ingredients can be used in the making of beer: hops, malt or yeast, and water,” he says. “We use two different malts – about 60 percent is Munich malt – and Märzen yeast.” Carlyle’s Oktoberfest was released a few weeks ago and should last another three, he says.

He’s also brewing a Holiday Spice, with a brown ale base spiced with cloves, cinnamon and a touch of vanilla. A Scottish ale is also coming soon. “It’s light- to medium-brown, with a slightly toasted taste of chocolate, which comes from the malt,” he says.

These will be out by Thanksgiving.

In addition to its brews on tap, Carlyle’s offers up pub-style foods like pretzels, bratwurst, sandwiches and pizza. With a few exceptions, Carlyle believes any beer can match with any food. “The Oktoberfest is especially good with mild cheese, German sausage and our pizza,” he says.

Originally, some beers were seasonal because of what was available. Brewing was typically a fall and winter activity, because that’s when barley and hops were harvested. Also, the oncoming cold weather made it possible to store beer longer, especially those with high alcoholic content. Not so today.

“Our palates are seasonal,” says Carson Souza, brewmaster and general manager of Pig Minds Brewing Co. “In summer, we crave crisp, light beers, and in cold weather, we turn to those with heavier bodies and bolder flavor profiles.”

Pig Minds brewpub has 10 beers on draft and features a totally vegan menu. “We have four or five flagship beers, which are in distribution, and three or four seasonal,” Souza says.

His Oktoberfest is a Märzen lager aged for 10 weeks. Souza has also crafted a fresh-hop harvest ale called The Director, using cascade, Zeus and nugget hops grown and harvested in Freeport. “I dried and added some hops after the wort was cooled, which really brought out aroma and flavor,” he explains. “This has an earthy spice, citrus notes and even a hint of grass.”

Released three weeks ago, the Oktoberfest will be available until it’s gone. The Director was just released. Out in a few weeks will be Smokey Scott, a smoked Scottish ale.

All four brewers say they also experiment and come up with special batches on occasion. No matter the season, though, these crafters are sure to have a brew for you. ❚

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We’ re here , fo r yo u.

Area’s best in patient safety FHN Memorial Hospital was recently recognized for a second year for our patient safety record by the world’s largest independent, non-profit product-

We at FHN are committed to a safe patient experience, and are proud that

and service-testing organization. In their second U.S. study, in which safety scores were calculated for nearly 2,000 hospitals, only 6% nationwide – and only four hospitals in Illinois – earned a score

FHN Memorial Hospital, which scored higher than any other hospital close to the communities it serves.*

as high or higher as

It is our goal to offer our communities the best possible healthcare services we can provide, and recognition such as this confirms our commitment to your confidence in our processes and capabilities.

Whether you need surgery, cancer treatment or other specialty care close to home, a hand in welcoming a new baby into your life, help in handling a chronic health condition, or emergency care,

choose the best in the area for patient safety: FHN.

For more information, visit www.fhn.org or call 1-877-6000-FHN (1-877-600-0346).

* Within a 50-mile radius of Freeport

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How to Choose Your Primary Care Provider T here’s nothing more important than the health of you and your family, and teaming with a primary health care provider helps you to keep everyone’s health on track.

You and your family’s primary care provider work as a team to achieve and maintain your best possible health. You’ll share your medical history and that of your family, since many diseases, such as high blood pressure, diabetes and some cancers, can be hereditary. Armed with knowledge about your personal health history and the health history of your immediate family, your provider will work with you to get and keep you healthy.

That means that you want to choose a primary care provider who is knowledgeable, approachable and easy to talk to.

You also want someone whose office is conveniently located, and who can refer you to a specialist if needed.

FHN’s primary care providers care for patients at locations across northwest Illinois, from Pecatonica to Savanna, and

from Forreston to Warren. They include physicians and nurse practitioners specializing in family practice, who can care for every member of your family, from infants to seniors. Nurse practitioners complete a bachelor’s degree in nursing, followed by graduate training and certification. They can diagnose and treat illnesses and injuries, order tests and prescribe medicine.

Many adults see their primary care provider only for regular checkups, injuries or illnesses. If you have a chronic issue like high blood pressure, you’ll likely see your provider more often.

Children see primary care providers more often, for required inoculations and regular checkups. These visits also allow parents to ask questions about their child’s health and development. Pediatricians and family health care providers will be there through the bumps, bruises, coughs and colds of childhood.

For information on FHN’s primary care providers, visit fhn.org. If you’d like help finding the right provider for you, call FHN’s physician referral service, (877) 600-0346, ext. 975. ❚ Source: FHN

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Many Options for Back Pain Relief

By Craig Schmidt

O

nce upon a time, doctors recommended bed rest for people with low back pain, perhaps with a board under their mattress. This turned out to be poor advice. We now know that resuming normal activity speeds recovery.

Back pain is different for each individual. The pain can have a slow onset or arrive suddenly. It may be intermittent, constant, mild or so severe that the sufferer is unable to move. Overactivity, disk injury or merely getting older plays a role in backache.

The low back supports most of the body’s weight. A sudden jolt to the muscles and ligaments can produce acute low back pain. You’ll feel pain after you lift a heavy object, move jerkily, sit in one position too long or endure an accident. Low back pain may also be due to arthritis, kidney infection, pregnancy or cancer.

Most occurrences of back pain go away within a few days to a few weeks; others take longer to resolve or lead to more serious conditions.

Relief comes from a wide variety of treatments, including exercise, massage, physical therapy, yoga, aspirin and over-thecounter anti-inflammatory medications.

Interventional therapy can ease chronic pain (lasting longer than three to six months) by blocking nerve activity between specific areas of the body and brain.

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Trigger point injections: Pressure applied to a certain spot in the back sometimes causes pain at that trigger point or extending to the hip or leg.

A local anesthetic, either alone or combined with a steroid medicine (called corticosteroid), is injected into the area of the back that triggers pain.

Facet joint injections: A local anesthetic or corticosteroid is injected into a facet joint — one of the points where one vertebra connects to another.

Epidural injections: Epidural means “around the spinal cord.” Steroids injected into the spinal canal deliver a high dose of anti-inflammatory medicine to the spinal cord and nerve roots.

Nerve block injections: A doctor injects the area around the nerve with a numbing agent. The numbness wears off, though, after several hours. ❚ Source: Medical Pain Management Services

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Don’t Miss Out! Outdoor markets are winding down, so enjoy the bounty while you can.

LAST ONE Oct. 17, 3-7 p.m. Rockford City Market, Water Street between State and Jefferson, Rockford.

JUST TWO MORE Oct. 18 & 25, 8 a.m.-1 p.m. Beloit Farmers Market, 300 block State, 400 block Grand, Beloit, Wis.

Camelot Oct. 16, 7:30 p.m. Lerner & Loew’s classic musical of the marriage of King Arthur to Guinevere.

Coronado Performing Arts Center, 314 N. Main St., Rockford, (815) 968-0595, coronadopac.org..

Owl Prowl Oct. 17, 8 p.m.- 9:30 p.m. A naturalist will tell you all about our county’s owls and lead you on a short night hike to try and hear some calling. Seward Bluffs Forest Preserve, 16999 Comly Road, Seward, winnebagoforest.org.

Ron White Oct. 18, 8 p.m. Comedian Ron “Tater Salad” White is best known as the cigar-smoking, scotch-drinking funnyman from the “Blue Collar Comedy” phenomenon. CPAC, Rockford, coronadopac.org.

Frenchman’s Frolic Oct. 18-19, 9 a.m.-4 p.m. Pre-1840s French fur trader rendezvous, with re-enactors in period dress and encampments, black powder shooting matches, primitive bow shooting and traders.

Macktown Living History Center, 2221 Freeport Road, Rockton, Ill., (815) 624-4200, macktownlivinghistory.com.

Haunted Pub Bus Tour Oct. 18, 7-11 p.m. Start at Hope & Anchor, then go by bus for more ghost stories at some of Rockford’s oldest pubs. $25 in advance. Hope & Anchor, 5040 N. 2nd St., Loves Park, hauntedrockford.com.

Tales That The Dead Can’t Tell Oct. 21, 7 p.m.

Forensic pathologist and Las Vegas CSI consultant Dr. See Theresa Caputo, Gary Telgenhoff psychic medium from the hit TLC show “Long uses science and Island Medium,” Oct. 24 humor to bring in Rockford. tales the dead can’t tell. Free; tickets required: box office (815) 2264100. Rockford University, Maddox Theatre, 5050 E. State St., Rockford.

Classic Film Series: Sidney Poitier Oct. 22, 1 & 7 p.m. To Sir With Love (1967), with discussion. Lindo Theatre, 115 S. Chicago Ave., Freeport, (815) 233-0413, classiccinemas.com.

Fall Bird Banding Oct. 18-19, Sat. 7 a.m.-4 p.m., Sun. to noon. See volunteers at Sand Bluff Bird Observatory check nets, and band and release migrating birds.

Free/donations appreciated. Colored Sands Forest Preserve, 10602 Haas Road, Shirland, winnebagoforest.org.

Theresa Caputo Live!

Oct. 24, 7:30 p.m. Psychic medium and star of TLC’s “Long Island Medium” television show gives interactive readings to audience members and shares personal stories about her life and her unique gifts. CPAC, Rockford, (815) 9680595, coronadopac.org.

Train Of Terror Oct. 18, 25, 6-10 p.m. A spooky 4-mile train ride with scary scenes on both sides of the track.

Lunch stand available. $8. Silver Creek and Stephenson Railroad, 2954 S. Walnut, Freeport.

(815) 235-2198 or (815) 235-7329.

Tom Chapin Oct. 24, 7:30 p.m. This performer engages the hearts, minds and imaginations of children and adults of all ages. Charlotte’s Web Concert Series. Mendelssohn Hall, 406 N. Main St., Rockford, (815) 964-9713, mendelssohnpac.org.

FAM Annual Gala Oct. 18, 6-midnight. An annual gala fundraiser to celebrate and support the museum. $95.

Freeport Art Museum, 28 W. Main St., (815) 235-9755.

Dry Creek Tasting Room Opening Oct. 25-26, 11 a.m.-8 p.m. Live music and canvas painting from Studio 317 for opening of this new tasting room. Dry Creek Estate, 8925 Stateline Road, South Beloit, Ill., (815) 871-5667. ❚

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5 NEW reasons to celebrate!

Try our new Fresh-tini collection! ™

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Call, visit or order at edible.com

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Edible Arrangements®, the Fruit Basket Logo, and other marks mentioned herein are registered trademarks of Edible Arrangements, LLC. © 2014 Edible Arrangements, LLC. All rights reserved.

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Smart Dining Weekly Our Top Picks for Terrific Local Restaurants Key: D Dinner, L Lunch, Br Brunch, Bk Breakfast

Price: $ under $12.50, $$ $12.50-$25, $$$ $25+

9 East Coffee  Specialty coffees, pastries, breakfast & lunch items. 9 E. Stephenson St., Freeport. (815) 233-7300. $ Amici Italian Grill  Upscale-Casual/Italian. Fresh, authentic Italian cuisine. 5506 Clayton Circle, Roscoe, (815) 6237171. LD Sun-Th 11am-9pm, F-Sat 11am-10-pm. $-$$.

Bravo Pizza  Italian/American favorites, full bar. 376 Prairie Hill Rd., South Beloit, Ill. (815) 624-7900. LD Sun-Th 11am10pm, F-Sat to 11pm. $.

Butterfly Club  Upscale-Casual/Fine Dining. 5246 E. Co. Road X, Beloit, Wis., (608) 362-8577. LD T-Th 5-9:30pm, F 4:30-10pm, Sat 5-10pm, Sun noon-8pm. Live bands. $$.

Cafe Fromage  Artisan sandwiches, soups, cheese plates, baked goods. 431 E. Grand, Beloit, Wis., (608) 207-3094. $.

Cannova’s Pizzeria & Fine Italian Cuisine  Casual.

Pizza, pasta, steak, seafood. 1101 W. Empire St., Freeport, (815) 233-0032. D T-Th, Sun 5-9pm; F-Sat 10pm. $-$$.

Ciao Bella Ristorante  Upscale-Casual/Italian-American.

Extensive wine list; daily specials. 6500 E. Riverside, Loves Park, (815) 654-9900. LD M-F 11am-9pm, Sat 5-9pm. $$.

Costa’s Ristorante  Upscale-Casual. 133 Blackhawk Dr., Byron, Ill., (815) 234-4707. Open daily 4pm. $-$$.

Dos Reales  Casual/Authentic Mexican. 5855 E. State St., Rockford. LD M-Th, Sun 11am-10pm; F-Sat to 10:30pm. $.

Franchesco’s Ristorante  Upscale/Italian-American. Sommelier, live entertainment, weddings, Sinatra Lounge, Benny’s Bar. 7128 Spring Creek Rd., Rockford, (815) 229-0800. LD M-Th 11am-10pm, F to 11pm, Sat-Sun 4pm. $$.

Giordano’s  Casual/Italian. Pasta, deep-dish pizza, specialties. 333 Executive Pkwy., Rockford, (815) 398-5700. LD 11 a.m.-midnight $.

JMK Nippon Japanese Restaurant & Sushi Bar  Upscale-Casual. Food cooked tableside. 2551 N. Perryville, Rockford, (815) 877-0505. L T-F 11:30am-2pm, Sat 2:30pm; D M-Th 5-9:30pm, F-Sat 10:30pm, Sun 4:30-9:30pm. $$.

Joey C’ Cucina & Cocktails  Upscale-Casual/Italian.

2583 N. Mulford Rd., Rockford, (815) 639-1200. LD M-T 4-10pm, W-Th 11am-9pm, F to 10pm, Sat-Sun 4-10pm $.

Leombruni’s Italian Village Pizza & Restaurant  Casual. 110 W. 2nd St., Byron, Ill., (815) 234-2696. D T-Th 5-9pm, F-Sat to 11pm, Sun to 10pm. $.

™

Lucha Cantina  Casual/Mexican. Fresh ingredients, no MSG, steaks, mac ‘n cheese, burgers. 1641 N. Alpine, Rockford, (815) 977-4319. LD M-Th 11am-midnight, F-Sat 2am. $.

Main Street Bistro  Fine dining, full bar, live music Th&Sat. 109 S. Galena Ave., Freeport, (815) 232-2322. M-Sat 2pmmidnight. $$ Maciano’s Pizza & Pastaria  Casual. Italian favorites, beer & wine. 6746 Broadcast Pkwy., Loves Park, Ill., (815) 963-7869. LD Sun-Th 11am-midnight, F-Sat to 11pm. $$.

Merrill & Houston’s Steak Joint  Fine Dining. Ironworks Hotel, 500 Pleasant St., Beloit, Wis. (608) 313-0700. D Sun.Th 4:30-9pm, Fri-Sat. to 10pm. $$.

Napoli Pizzeria III & Top Dollar Slots  Pizza, pasta, sandwiches, dinners, desserts. Takeout/delivery. 6560 N. Alpine, Loves Park, (815) 877-9888. LD Sun-Th11am-10:30pm, F-Sat to 11:30pm. $-$$.

Olympic Tavern  Casual/American. 2327 N. Main St., Rockford, (815) 962-8758. LD M-Sat 11am-2am. $-$$.

Prairie Grass Pub  Burgers, wraps, pork chops, steaks, pasta, daily fish fry. Craft beer, wine, signature cocktails. Deck, banquets. Prairie View Golf Course, 6734 German Church Rd., Byron, Ill., (815) 234--8535. LD daily 10am. $-$$.

Prairie Street Brewhouse  Upscale-Casual/American.

Riverside dining, handcrafted beers, banquet rooms, marina.

200 Prairie St., Rockford, (815) 277-9427. LD Sun-W 11am10pm, Th to midnight, F-Sat to 2am. $-$$.

Tavern on Clark  Casual/American. Tavern-style fare, big burgers, steaks, fries, flatbreads. Full bar; banquets. 755 Clark Ave., Rockford, (815) 708-7088. LD daily 10am. $-$$.

This Is It Eatery  Ribs, burgers, pasta, salads. 16 N. Chicago Ave., Freeport, (815) 616-5449. LD T-Th 11am-8pm, F-Sat to 10pm. $.

Vito’s Ristorante  Casual/Italian. Authentic fare from family recipes. Sauces, soups, mama’s meatballs, desserts fresh daily. 1620 N. Bell School Rd., Rockford, (815) 312-5080. LD T-Th 11am-10pm, F-Sat to 11pm. $$.

White Pines Inn  Home-style dining in log cabin atmosphere. Area’s largest buffet Sunday. 6712 White Pines Rd., Mt. Morris, Ill., (815) 946-3817. BkLD M-Th 8am-8pm, F-Sat to 9pm, Sun to 7pm; Br Sun 8am-2pm. $$$. ❚

Find more great local restaurants.

See our Expanded Dining Guide at NorthwestQuarterly.com/Dining

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T  I

Tips to Avoid Chimney Fires

C

ooler weather means cozy fires in your wood stove or fireplace, but it also means the possibility of mishaps such as chimney fires.

Chimney fires occur because of creosote – smoke and unburned particles that form a flammable residue on the walls of your chimney. Here are some tips to help to lessen the chance of a chimney fire.

• Used seasoned wood that’s had time to dry properly. “If it’s been seasoned for two years, we get moisture content down to around 20 or 25 percent,” says Brad Vander Heyden, owner of Advanced Chimney Systems, 3486 Lonergan Dr., Rockford. “The wood tends to burn hotter, and we have less creosote buildup.”

• Generally, it’s better to burn less wood with more air to get the most out of your stove or fireplace. A smaller, hotter fire creates less smoke and creosote, and burns more completely.

• Never burn cardboard boxes, wrapping paper, trash or Christmas trees.

• With a wood stove, install a stovepipe thermometer to help to monitor flue temperatures.

• Have fireplaces, stoves and chimneys inspected and cleaned regularly. As a general guideline, Vander Heyden recommends cleaning after burning a cord of wood (about 128 cubic feet). ❚ Sources: Chimney Safety Institute of America, Brad Vander Heyden.

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Y M

More Americans Banking with Smartphones S

martphones have become an essential part of everyday life; from texting and email to social media, Americans rely heavily on their mobile devices. Not surprisingly, more consumers are using their mobile devices to pay bills and handle their finances.

According to the inaugural Bank of America Trends in Consumer Mobility Report, almost one-third of respondents who use their phones for mobile banking say they log on at least once a day, and 82 percent access their accounts at least once a week.

The report revealed further interesting insights into consumer mobile banking behaviors and preferences.

• More than half of respondents have at least tried mobile banking, while 90 percent are using online banking.

When using their bank’s mobile app, U.S. consumers most commonly check their balance, transfer funds between accounts and pay bills.

• Consumers are also using their smartphones for more complex transactions like mobile check deposit. Nearly 58 percent used mobile check deposit, and 38 percent use it frequently.

• Consumers prefer a mix of banking options. Mobile and online banking are becoming more widely used, but visits to bank branches are still common. The survey found that 84 percent of respondents visited a bank branch within the past six months, but nearly half report turning to mobile or online banking as their preferred method.

• Consumers prefer added security measures. In the next two years, 60 percent say they would be comfortable with a fingerprint scan/swipe feature to gain access to their mobile banking app, and nearly one-third with retina scans and voice recognition.

For additional insights into consumer mobility, view the full Bank of America Trends in Consumer Mobility Report at newsroom.bankofamerica.com/presskits. ❚ Source: Brandpoint

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