The Aréchigas bring authentic Mexican flavors to their restaurants
Page 8 'CHOOSE YOUR OWN ADVENTURE' Flights take over modern-day brewhouse landscapes and beyond
Page 14
Meal planning solutions that work for everyone
Page 36
$100 to open. No minimum monthly balance or monthly maintenance fees.
$100 to open. No minimum monthly balance or monthly maintenance fees.
$100 to open. No minimum monthly balance or monthly maintenance fees.
$100 to open. No minimum monthly balance or monthly maintenance fees.
when you open a new Total Access Checking account, enroll in online banking & e-statements, & have $500+ in direct deposits each month of the Qualification Period.2
bankstcharles.com/tac
Use any ATM nationwide, and we’ll refund the fee!4
refund the fee!4
Use any ATM nationwide, and we’ll refund the fee!4
bankstcharles.com/tac Use any ATM nationwide, and we’ll refund the fee!4
No minimum monthly balance or monthly maintenance fees. No overdraft fees5 — we don’t charge for mistakes.
No minimum monthly balance or monthly maintenance fees. No overdraft fees5 — we don’t charge for mistakes.
No minimum monthly balance or monthly maintenance fees.
No overdraft fees5 — we don’t charge for mistakes.
No minimum monthly balance or monthly maintenance fees. No overdraft fees5 — we don’t charge for mistakes.
1. Total Access Checking Bonus Information. Offer valid for accounts opened 2/1/24 – 1/29/25. Offer not available to existing or closed checking account customers of Wintrust Financial Corporation (‘WTFC’) & its subsidiaries or employees. Limit 1 bonus payment per customer, regardless of number of accounts opened; may only be received from 1 WTFC location. Offer combinable with any WTFC savings offer. Bonus payment subject to IRS 1099-INT reporting & may be considered income for tax purposes.
1. Total Access Checking Bonus Information. Offer valid for accounts opened 2/1/24 – 1/29/25. Offer not available to existing or closed checking account customers of Wintrust Financial Corporation (‘WTFC’) & its subsidiaries or employees. Limit 1 bonus payment per customer, regardless of number of accounts opened; may only be received from 1 WTFC location. Offer combinable with any WTFC savings offer. Bonus payment subject to IRS 1099-INT reporting & may be considered income for tax purposes.
1. Total Access Checking Bonus Information. Offer valid for accounts opened 2/1/24 – 1/29/25. Offer not available to existing or closed checking account customers of Wintrust Financial Corporation (‘WTFC’) & its subsidiaries or employees. Limit 1 bonus payment per customer, regardless of number of accounts opened; may only be received from 1 WTFC location. Offer combinable with any WTFC savings offer. Bonus payment subject to IRS 1099-INT reporting & may be considered income for tax purposes.
1. Total Access Checking Bonus Information. Offer valid for accounts opened 2/1/24 – 1/29/25. Offer not available to existing or closed checking account customers of Wintrust Financial Corporation (‘WTFC’) & its subsidiaries or employees. Limit 1 bonus payment per customer, regardless of number of accounts opened; may only be received from 1 WTFC location. Offer combinable with any WTFC savings offer. Bonus payment subject to IRS 1099-INT reporting & may be considered income for tax purposes.
or
2. Total Access Checking Bonus Qualifications. (i) Open new Total Access Checking account; (ii) mention offer during in-branch account opening, visit URL provided, or enter Echecking300 when applying online; (iii) have direct deposits totaling at least $500 per month made to the new account for 2 consecutive calendar months after the calendar month the new account was opened (‘Qualification Period’); & (iv) enroll in online banking & e-statements within the Qualification Period. Direct deposit is a payment made by a government agency, employer, or other third-party organization via electronic deposit, but does not include teller/ATM/mobile or remote deposits, wire transfers, digital banking/telephone transfers between accounts at WTFC, external transfers from accounts at other financial institutions, peer-to-peer network payments like Zelle® or Venmo, or debit card transfers & deposits. New account must be open & have a balance greater than $0 to receive bonus payment. Balance determined as of end of each business day as funds currently in the account including deposits & withdrawals made in the business day. For eligible customers, bonus is deposited into the new account within 30 calendar days after the Qualification Period. A listing of WTFC locations can be found here: wintrust.com/locations.
Total Access Checking Bonus Qualifications. (i) Open new Total Access Checking account; (ii) mention offer during in-branch account opening, visit URL provided, or enter Echecking300 when applying online; (iii) have direct deposits totaling at least $500 per month made to the new account for 2 consecutive calendar months after the calendar month the new account was opened (‘Qualification Period’); & (iv) enroll in online banking & e-statements within the Qualification Period. Direct deposit is a payment made by a government agency, employer, or other third-party organization via electronic deposit, but does not include teller/ATM/mobile or remote deposits, wire transfers, digital banking/telephone transfers between accounts at WTFC, external transfers from accounts at other financial institutions, peer-to-peer network payments like Zelle® or Venmo, or debit card transfers & deposits. New account must be open & have a balance greater than $0 to receive bonus payment. Balance determined as of end of each business day as funds currently in the account including deposits & withdrawals made in the business day. For eligible customers, bonus is deposited into the new account within 30 calendar days after the Qualification Period. A listing of WTFC locations can be found here: wintrust.com/locations.
2. Total Access Checking Bonus Qualifications. (i) Open new Total Access Checking account; (ii) mention offer during in-branch account opening, visit URL provided, or enter Echecking300 when applying online; (iii) have direct deposits totaling at least $500 per month made to the new account for 2 consecutive calendar months after the calendar month the new account was opened (‘Qualification Period’); & (iv) enroll in online banking & e-statements within the Qualification Period. Direct deposit is a payment made by a government agency, employer, or other third-party organization via electronic deposit, but does not include teller/ATM/mobile or remote deposits, wire transfers, digital banking/telephone transfers between accounts at WTFC, external transfers from accounts at other financial institutions, peer-to-peer network payments like Zelle® or Venmo, or debit card transfers & deposits. New account must be open & have a balance greater than $0 to receive bonus payment. Balance determined as of end of each business day as funds currently in the account including deposits & withdrawals made in the business day. For eligible customers, bonus is deposited into the new account within 30 calendar days after the Qualification Period. A listing of WTFC locations can be found here: wintrust.com/locations.
2. Total Access Checking Bonus Qualifications. (i) Open new Total Access Checking account; (ii) mention offer during in-branch account opening, visit URL provided, or enter Echecking300 when applying online; (iii) have direct deposits totaling at least $500 per month made to the new account for 2 consecutive calendar months after the calendar month the new account was opened (‘Qualification Period’); & (iv) enroll in online banking & e-statements within the Qualification Period. Direct deposit is a payment made by a government agency, employer, or other third-party organization via electronic deposit, but does not include teller/ATM/mobile or remote deposits, wire transfers, digital banking/telephone transfers between accounts at WTFC, external transfers from accounts at other financial institutions, peer-to-peer network payments like Zelle® or Venmo, or debit card transfers & deposits. New account must be open & have a balance greater than $0 to receive bonus payment. Balance determined as of end of each business day as funds currently in the account including deposits & withdrawals made in the business day. For eligible customers, bonus is deposited into the new account within 30 calendar days after the Qualification Period. A listing of WTFC locations can be found here: wintrust.com/locations.
2. Total Access Checking Bonus Qualifications. (i) Open new Total Access Checking account; (ii) mention offer during in-branch account opening, visit URL provided, or enter Echecking300 when applying online; (iii) have direct deposits totaling at least $500 per month made to the new account for 2 consecutive calendar months after the calendar month the new account was opened (‘Qualification Period’); & (iv) enroll in online banking & e-statements within the Qualification Period. Direct deposit is a payment made by a government agency, employer, or other third-party organization via electronic deposit, but does not include teller/ATM/mobile or remote deposits, wire transfers, digital banking/telephone transfers between accounts at WTFC, external transfers from accounts at other financial institutions, peer-to-peer network payments like Zelle® or Venmo, or debit card transfers & deposits. New account must be open & have a balance greater than $0 to receive bonus payment. Balance determined as of end of each business day as funds currently in the account including deposits & withdrawals made in the business day. For eligible customers, bonus is deposited into the new account within 30 calendar days after the Qualification Period. A listing of WTFC locations can be found here: wintrust.com/locations.
3. Digital Banking Services. Online or mobile banking required to access Zelle®. Internet/mobile connectivity required. Mobile banking required to access remote deposit capture. Deposits made through mobile banking or remote deposit capture are subject to deposit limits & funds are typically available by next business day. Deposit limits may change at any time. Third-party message/ data rates & other restrictions may apply. For more information go to wintrust.com/agreement-and-disclosure.
3. Digital Banking Services. Online or mobile banking required to access Zelle®. Internet/mobile connectivity required. Mobile banking required to access remote deposit capture. Deposits made through mobile banking or remote deposit capture are subject to deposit limits & funds are typically available by next business day. Deposit limits may change at any time. Third-party message/ data rates & other restrictions may apply. For more information go to wintrust.com/agreement-and-disclosure.
applying online; (iii) have direct deposits totaling at least $500 per month made to the new account for 2 consecutive calendar months after the calendar month the new account was opened (‘Qualification Period’); & (iv) enroll in online banking & e-statements within the Qualification Period. Direct deposit is a payment made by a government agency, employer, or other third-party organization via electronic deposit, but does not include teller/ATM/mobile or remote deposits, wire transfers, digital banking/telephone transfers between accounts at WTFC, external transfers from accounts at other financial institutions, peer-to-peer network payments like Zelle® or Venmo, or debit card transfers & deposits. New account must be open & have a balance greater than $0 to receive bonus payment. Balance determined as of end of each business day as funds currently in the account including deposits & withdrawals made in the business day. For eligible customers, bonus is deposited into the new account within 30 calendar days after the Qualification Period. A listing of WTFC locations can be found here: wintrust.com/locations.
3. Digital Banking Services. Online or mobile banking required to access Zelle®. Internet/mobile connectivity required. Mobile banking required to access remote deposit capture. Deposits made through mobile banking or remote deposit capture are subject to deposit limits & funds are typically available by next business day. Deposit limits may change at any time. Third-party message/ data rates & other restrictions may apply. For more information go to wintrust.com/agreement-and-disclosure.
4. ATM Fees. No WTFC transaction charge at ATMs in the Allpoint, ATM Access (Town Bank customers only), MoneyPass, or Sum networks. Banks outside the network may impose ATM surcharges. Surcharge fees assessed by owners of ATMs outside the network will be reimbursed. Reimbursement excludes 1.10% International Service fee for certain foreign transactions conducted outside the continental U.S.
3. Digital Banking Services. Online or mobile banking required to access Zelle®. Internet/mobile connectivity required. Mobile banking required to access remote deposit capture. Deposits made through mobile banking or remote deposit capture are subject to deposit limits & funds are typically available by next business day. Deposit limits may change at any time. Third-party message/ data rates & other restrictions may apply. For more information go to wintrust.com/agreement-and-disclosure. 4.
3. Digital Banking Services. Online or mobile banking required to access Zelle®. Internet/mobile connectivity required. Mobile banking required to access remote deposit capture. Deposits made through mobile banking or remote deposit capture are subject to deposit limits & funds are typically available by next business day. Deposit limits may change at any time. Third-party message/ data rates & other restrictions may apply. For more information go to
3. Digital Banking Services. Online or mobile banking required to access Zelle®. Internet/mobile connectivity required. Mobile banking required to access remote deposit capture. Deposits made through mobile banking or remote deposit capture are subject to deposit limits & funds are typically available by next business day. Deposit limits may change at any time. Third-party message/ data rates & other restrictions may apply.
4. ATM Fees. No WTFC transaction charge at ATMs in the Allpoint, ATM Access (Town Bank customers only), MoneyPass, or Sum networks. Banks outside the network may impose ATM surcharges. Surcharge fees assessed by owners of ATMs outside the network will be reimbursed. Reimbursement excludes 1.10% International Service fee for certain foreign transactions conducted outside the continental U.S.
4. ATM Fees. No WTFC transaction charge at ATMs in the Allpoint, ATM Access (Town Bank customers only), MoneyPass, or Sum networks. Banks outside the network may impose ATM surcharges. Surcharge fees assessed by owners of ATMs outside the network will be reimbursed. Reimbursement excludes 1.10% International Service fee for certain foreign transactions conducted outside the continental U.S.
5. Overdrafts. We may decline or return transactions when you do not have enough money in your account
5. Overdrafts. We may decline or return transactions when you do not have enough money in your account to cover the transaction.
This month we bring you one of our favorite issues of Kane County Magazine, our Food & Drink edition!
I am a devoted foodie with a constant appetite for new flavors and experiences. The good news is our area has so much to offer to those with diverse palates and preferences. From the legendary Aréchiga family and their bevy of successful restaurants (pg. 8) to growing the gorgeous hibiscus in your own backyard (pg. 48), we've featured a lot of colorful and delicious ground for you to cover. I hope you enjoy it as much as we do!
From non-alcoholic drink options to whatever flights fit your fancy, we have something to wet anyone’s whistle (pages 12 and 14, respectively). Are you looking for a new experience and a little adventure? We’ve highlighted three newly minted eateries on pg. 20. Maybe you like to whip up your own creations at home? Our cuisine-minded writer, Katie McCall, doles out some sage advice for winning at your local farmers market, with a recipe to boot (pg. 18).
For those who love to support up-andcomers, we’ve featured a college program
bringing up the next generation of restaurateurs (pg. 16). Are your foodies on the younger side? Sarah Cerovac of our new On the Family Front column dishes on accessible and smart meal planning for the whole family (pg. 36).
As the season changes and the weather grows cooler, your wardrobe will need a fresh take. Check out Makoma House (pg. 28) for more inspiration! Don’t forget to cozy up with a few great books (my all-time favorite fall pastime). Start with recommendations from the Geneva Public Library on page 46. We have such a vibrant spread waiting for your perusal and I am excited for you to dive in –bon appétit, have fun and thank you for reading!
Kelley White, Editor
The brand new Leilani Asian Fusion restaurant in Aurora features sophisticated and delicious plates for patrons. Check out more on page 20!
Next month: Fall is a prime time to spruce up home! Find tips and trends in October's Home & Lifestyle issue.
Kane County Chronicle & Northwest Herald Laura Shaw 630-709-4497
lshaw@shawmedia.com
EDITOR Kelley White kwhite@shawmedia.com
DESIGNER
Julie Barichello 815-431-4072 jbarichello@shawmedia.com
LOCAL SALES MANAGER
Kane County Chronicle & Niche Publishing Tricia Walter 630-345-0066 twalter@shawmedia.com
CORRESPONDENTS
Jonathan Bilyk, Sarah Cerovac, Kevin Druley, Lara Jackson, Katie McCall, Vicki Martinka Petersen and Melissa Rubalcaba Riske
This magazine is available by subscription for $24 a year. If you would like each month’s edition mailed to your home, send your request with payment information to Shaw Media, 7717 S. Route 31, Crystal Lake, IL 60014 or via email at subscriptions@shawmedia.com.
Published by Shaw Media 7717 S. Route 31, Crystal Lake, IL 60014
Bacon Wrapped Filet Mignons
Boneless Ribeye • Prime Rib
Bone-In Strip Steak • N.Y. Strip Porterhouse
We dry age choice & prime cuts of American Beef and cut them to your specs!
Your Local Butcher • Homemade Italian or Polish Sausage • Brats • Aged Tender Steaks • BBQ Ribs • Jumbo Chops Signature Burgers for the Grill (12oz. each) Tuscan • Blue Cheese • Bacon-Onion Cheddar • Jalapeno Jack Gourmet Sliders A Summer Favorite! 20 Different Fresh Salads Daily and Our Own Homemade Potato Salad. What’s a party without Josef’s potato salad? CUSTOM CATERING FOR ALL YOUR PARTY NEEDS
7 REBEL WITH A CAUSE
Redefining the idea of fine dining at Mandrake
8 TRADITION, GREAT FOOD & FAMILY
The Aréchigas bring authentic Mexican flavors to their restaurants
12 RAISING A GLASS TO NON-ALCOHOLIC DRINK OPTIONS
Bars and breweries expand beverage menus
14 ‘CHOOSE YOUR OWN ADVENTURE’
Flights take over modern-day brewhouse landscapes and beyond
16 TRAINING FUTURE RESTAURATEURS
College program gives students real-world experience
18 KEEP IT FRESH
7 tips to best navigate your local farmers market
20 NEW IN TOWN
3 new eateries to add to your dining rotation
22 DELICIOUSLY DECADENT DESSERTS
Check out Hey Sugar and more sweet spots to satisfy your cravings
24 PATIO PERFECTION
Look into local outdoor dining
& LIFESTYLE
28 MAKOMA HOUSE
Building community through fashion
32 FULL STEAM AHEAD
CodeCraze offers fun ways for kids to learn tech
34 NOTHING LASTS FOREVER
Suburban Superdad reminisces about the Carpentersville dam
36 WEEKNIGHT DINNERS FOR THE WHOLE FAMILY
Meal planning solutions that work for everyone
38 A FARM FOR ALL SEASONS
New addition expands programs for Primrose Farm through St. Charles Park District
40 SEASONAL SELF-CARE
Relax and ease into fall at Elements Massage in Geneva
41 WAZIO ORTHODONTICS
Doctor John Wazio opens new office in Batavia
42 SPOOKY THRILLS ABOUND IN ELGIN THIS AUTUMN
Catch the creepy vibe of Halloween and plan to spend a spooky weekend in the Elgin area
44 ARTIST OF THE MONTH
Clay master Gianna Bisogni creates beauty from the earth
46 GRAB A BOOKMARK
Check out these reading recommendations for September
47 CALENDAR
Save the date for fun festivities and local happenings
& CIVIC
48 HIBISCUS HEAVEN
Giant flowers are a hardy, eye-catching option for Illinois gardens
50 VOLATILITY MEANS IT’S TIME TO BUCKLE UP
My Advisor & Planner suggests reacting too quickly can hurt your outcome
They’re not afraid to label their restaurant Mandrake “rebellious fine dining.”
It’s fine dining, but without the usual playbook. There are no white linens. No waiters in black suits. Inside the 34-seat restaurant in Geneva the focus is the food and allowing chef Jarrod Johnson to share his passion and creativity on a plate.
“Everything is cooked to absolute perfection and the pairings are so you would never think they would work,” explained Adrian Frost, general manager and beverage director for Mandrake Geneva.
After months of remodeling the historic building in Geneva, Frost and Johnson opened the doors in December 2023, moving closer to many of the customers who had been dining at their small Yorkville location. The Geneva location would allow the restaurant to double its seating capacity with additional patio seating in the warm months.
Frost and Johnson are re-defining the notion of fine dining, starting with menus created based around seasonal foods and inspired ideas from Chef Johnson.
“Seasonality is extremely important to him,” Frost said. “Every season is a completely different menu. And he never repeats the menu.”
By Melissa Rubalcaba Riske | Photos provided by Mandrake
The summer menu featured a duck breast served with crispy coconut rice and a cherry jerk glaze and mash up of Mexican-Italian foods in the elotes arancini created from roasted corn risotto fritters that the chef topped with cilantro-lime aioli, pickled red onion and cotija cheese.
To this extent, the ability to incorporate fresh, locally produced ingredients is highly important. Frost said they are working with business partners to acquire land in Big Rock to grow produce for the restaurant.
“Everything tastes better when it’s grown close to home,” Frost said.
Alongside seasonal menus, Frost has cultivated a large wine collection, with more than 400 labels and a focus on “an old world” selection that highlights France, Spain and Italy.
“Our wine is pretty unique,” Frost said, adding that the vast list means there is something for every taste and price point.
Another point of rebellion? Frost and Johnson don’t want to limit fine dining to special occasions. They believe the desire to try good food should be reason enough for treating oneself to a seat in the restaurant.
“This is thoughtful food, inspired food,” Frost said.
The menu features small plates, creating the ability to try several dishes in a visit. Couples, friends gathered around the table can easily share bites, creating unique meals in each visit.
“We have a couple that comes in every week, shares two plates and couple glasses of wine and we have those who will come in twice a season and try the entire menu,” Frost said. “It’s that rebellion-ess in the unconventional dining.”
While Johnson is a master in the kitchen, the team leaves the desserts to pastry chef Noelle Decore, an Aurora native, who crafts desserts that complement the chef’s flavors.
The restaurant’s name is inspired from the plant and its legendary history of growing in the most special of places according to the Romans and the Greeks, Frost said.
“According to the folklore, it can only thrive in the absolute perfect spot,” Frost said. “It’s one of my favorite plants to grow and the single most challenging plant. It requires absolute perfect conditions to make it thrive.”
And it is a symbol of what Johnson and Frost are seeking to create in their business.
Frost said, “We are ready to grow. And here in Geneva, it feels like home.”
1850 Lincoln Hwy., St. Charles 2169 Randall Road, Carpentersville 630-444-0673
www.salsaverderestaurant.com
By Melissa Rubalcaba Riske w Photos provided by Salsa Verde
burrito meal for one or a catering order for 600, the team at Salsa Verde understands each meal is special no matter the quantity.
The Aréchiga family has found its calling preparing delicious meals at its four take-and-eat locations and two sit-down restaurants. It’s been 12 years since the family started its first restaurant in Yorkville in 2012. In the short time the business has truly taken off and provided the family with opportunities to grow and delve into new directions.
Carlos Aréchiga, the oldest of four brothers, was studying marketing when his family decided to launch the first business.
“My parents wanted something we could all participate in,” he explained, adding that one of his cousins has also been a part of the business since its early days.
With two brothers already interested in the
culinary field, his parents, Carmen and Clemente, decided to open a small restaurant near their home. The family had emigrated from Guadalajara, Mexico in 2003 and settled in the Joliet area.
Guadalajara is known for its food and culture. The city in western Mexico, in the state of Jalisco, is the home of tequila.
The family’s first restaurant location in Yorkville soon took off.
“I remember the moment when we started to get really busy,” Carlos Aréchiga said. “This was not just part-time. This has possibilities.”
Two years after launching the first restaurant the family decided to open a second location in St. Charles. After one of his brothers moved to Indianapolis the family decided to open a location there in 2014.
In July, the family opened its fourth Salsa Verde location in Carpentersville.
Aréchiga family brings authentic Mexican flavors to their restaurants
More restaurants from the Aréchiga family
Explore more flavors of Mexico at the Aréchiga family's other restaurants around Kane County.
HACIENDA REAL
1602 Commons Dr. Suite 600, Geneva
630-884-5998
www.haciendaflavorsofmexico.com
EL JEFE
1271 N. Lake St., Aurora
630-340-3328
www.eljeferestaurant.net
Salsa Verde is the family’s fast-casual restaurants, keeping a similar menu of familiar items including tacos, tortas, burritos, nachos and rice bowls. Along with familiar favorites find creative items like the California bowl that features steak, rice, cheese and salsa served over fries.
The family decided to leap outside of the fast-casual setting when it opened El Jefe in Aurora and Hacienda Real in Geneva Commons. In addition to the traditional favorites, these restaurants gave the Aréchiga family a chance to stretch its culinary muscle and elevate the dining experiences. Using the freshest ingredients, the chefs have elevated the dining experience.
And that extends well beyond the menu, Carlos Aréchiga said, adding that great care was taken in designing each location’s interior to evoke a warm, inviting feeling that will help diners forget the soggy or chilly temps outside the moment they are seated inside.
“A highlight of the experience is the visual ambiance,” Aréchiga said.
“Perhaps it’s a little bit of an escape. You are able to come in and feel like you have traveled somewhere else.”
The drink menus include hand-crafted beverages. There are traditional margaritas and beers as well as specialty cocktails that evoke seasonal flavors and tropical tastes. At Hacienda Real try the margarita carnaval, served inside a fresh pineapple and flavored with passion fruit and tropical flavors. For a more savory option, try a michelada which marries beer with fresh lime juice, sauces, spices, tomato juice and chili peppers.
On the weekend, the ambiance at El Jefe in Aurora can only be described as lively complete with entertainment that can include mariachi bands, salsa music and a DJ, too. The menu at El Jefe takes on a tropical feel with a substantial number of seafood options as well with menu favorites like grilled octopus and shrimp, along with a favorite, the Tomahawk and Ribeye steaks.
“We love to do what we do,” Aréchiga said.
One of the areas that has truly taken off for the family is the catering side of the business. From celebrations and parties to preparing food for 600 at a work event in a downtown Chicago high rise, Aréchiga said when the orders
come through the chefs start preparing the food and they’ll drive their delivery van from St. Charles to Chicago. They’ve prepared individual meals and set up food stations, bringing their delicious recipes to corporate functions and holiday events.
“We love doing it,” he added. “It has been fun to be able to evolve.”
One of the best parts of the catering features is the flexibility with Mexican cuisine, Carlos Aréchiga said, adding that it’s easy to find different options to satisfy requests, from vegetarian meals to gluten-free choices.
From the small family-business to multiple locations and restaurants, the Aréchiga family and its staff have evolved, but never lost sight of the importance of tradition, great food and family.
“We are very proud and happy to represent many people who, like us, come with a goal to look for a better life,” Aréchiga said.
He continued, “No two days are the same. And for our family, to serve our customers, it has been a passion for us.”
By Kevin Druley | Photos by Getty Images
Acraft connoisseur seeking a break from beer walks into a bar. An expectant mother soon follows. After that, it’s a teenager flanking his folks, continuing a family night out.
Brewers and bartenders find scenarios like these are more common thanks to the recent rise of non-alcoholic cocktails.
“We’ve definitely seen an increase in demand for them,” said Nick Miller, general manager of Pollyanna Brewing and Distilling Co. in St. Charles. “For whatever reason, people are more conscious about consuming alcohol.
“Sometimes, the underage folks in the group, if they’re out with mom and dad, they want to still feel like they’re having something other than a kiddie cocktail.”
Options for escaping that kids’ table staple abound around the Kane County Magazine coverage area. But first, a vocabulary refresher.
A non-alcoholic drink contains a “very negligible amount of alcohol,” says Nicole Bergner of Obscurity Brewing in Elburn, and patrons still must be over 21 to consume one.
Something that’s spirit-free, however, contains zero alcohol.
Various establishments use “mocktail” to describe non-alcoholic or spirit-free drinks. The brass at Obscurity, however, are aiming to phase it out within their walls to shift the concept of bars serving nonalcoholic drinks.
To Bergner, a former bartender turned mixologist and Illinois Crafted Hospitality general manager, it’s one way to help reduce reluctance for those wanting to go to bars without ordering alcohol.
“I’m happy to see that bartenders and restaurants are really tweaking their menus to accommodate those people,” she said. “Just because you don’t necessarily consume alcohol doesn’t mean that your experience has to be sacrificed.”
Considering the volume and diversity of activities at bars and breweries – including live music, game and trivia nights, and food truck pop-ups – expanding the drink selection away from alcohol also can help cultivate a customer base.
“It’s not the old corner-bar stigma where you better be there drinking or there’s really no reason for you to be there,” Obscurity and Illinois Crafted co-owner Luke Goucher said. “It’s really opened our clientele to be able to be all-encompassing and really promote that social aspect both with groups of adults and with family so you can come out and enjoy an evening.”
The Graceful Ordinary, which overlooks the Fox River in downtown St. Charles, also dazzles patrons with its complement of spirit-free drinks. One offering, the Golden Gal, includes a collaboration with a nearby business, The Irie Cup. The drink blends grapefruit basil cordial, The Irie Cup’s Golden Glow Tea-infused syrup and grapefruit soda to create what the menu calls an “effervescent escape.”
Cross Main Street and head a few paces east to El Puente to try non-alcoholic takes on classic cocktails known for helping visitors get away, including margaritas, pina coladas and daiquiris.
Many businesses offer hand-crafted non-alcoholic or spirit-free drinks, made with the same meticulousness as cocktails with spirits.
“Gone are the days of pineapple juice and grenadine,” Bergner said.
Not the age of non-alcoholic drinks, though. That has arrived and is here to stay.
BY KEVIN DRULEY
Ever-evolving bar and brewery draft lists often run deep. That doesn’t mean anxiety about which drinks to try should follow suit.
Is uncertainty your plight? Try a flight, a selection of beers, wines, whiskeys, meads, or other cocktails intended for tasting in a group.
“It’s kind of a choose your own adventure in a lot of ways, right?” said Luke Goucher, co-owner of Obscurity Brewing in Elburn and Illinois Crafted Hospitality. “So, they can really get that full, immersive experience and drive them to either confirm what they thought they liked or maybe drive them to something they haven’t tried before at a lower price.”
Nick Miller, general manager of Pollyanna Brewing and Distilling Co. in St. Charles, often sees the latter sequence unfold.
He recently recalled a visitor who admittedly shied from West Coast IPAs. After sampling one as part of a create-your-own flight – Pollyanna also has a set flight with five-ounce pours of five flagship beers – the patron ordered a pint of West Coast IPA and continued chatting with the bartender.
“It definitely opens the door for deeper conversation and more back and forth about what other beers they’ve tried, what other styles they’ve tried from other breweries and how they compare,” Miller said. “Yeah, it’s a cool opportunity.”
If bars and breweries lend themselves to being social, a reciprocal menu item simply seems right.
Speaking of Pollyanna and West Coast IPAs, Miller finds ordering flights also promotes conversation about how various beers are named. Guests often ask about Pollyanna’s West Coast, called Lexical Gap. The story stems from Pollyanna’s head brewer.
“He knew he had to brew an IPA but there’s no word in the English language that could capture his
distaste for brewing IPAs,” Miller said, “so there’s a gap in the lexicon.”
Not so with flights, which bring spirits together and whose alcohol-related definition indeed appears in the Merriam-Webster dictionary.
At Obscurity, which makes beer, cider and mead – a classic fermented beverage using water, honey, malt and yeast – visitors can order flights specific to those drinks or mix-and-match across styles.
Whiskey Bend in St. Charles, which offers more than 130 whiskeys under six headings, also provides options for flights.
The established Luxco flight includes pours of Yellowstone Select bourbon, Rebel 100 Proof bourbon, and Daviess County KSBW 96. Patrons also can choose three options from a list of 12 whiskeys to create their own flight.
To Goucher, “the other cool thing about” flights is “they’re social, they can be shared.
“Two people can order the flights, or you can share the flight. It allows you to talk about it and really be collaborative in the drinking experience.”
There’s also the chance to be scientific. Goucher sets a situation in which a flight order calls up a sequence of hoppy beers – say, a West Coast, juicy, and hazy IPA.
“Those beers are going to be completely different,” Goutcher said, “and it allows you to taste through those if you want to go that route, too. "To really understand which composition is your favorite and why and kind of really learn that with the bartender.”
By Melissa Rubalcaba Riske
It’s a fine dining experience, open twice a week on a limited basis and advance reservations are a must.
And the restaurant’s staff, from chef to front of the house, are all students.
The Spartan Terrace Restaurant on the campus of Elgin Community College is known to the community for its elevated dining, but to the students in the college’s culinary arts program, it’s another real-world experience as they prepare to launch careers in restaurants around the world.
“We are trying to make our students well rounded and prepare them for work in the industry,” explained Kimberly Rother, professor and instructional coordinator for the culinary and hospitality programs at Elgin Community College.
Rother and her team have worked to craft a strong, comprehensive curriculum that ensures students are well-prepared to dive into the industry, whether they
plan to start in the kitchen as a chef, a pastry chef or work in restaurant operations and management.
Enrollment in the award-winning program averaged 111 students for the past four years. Students can complete an associate degree at the cost of what many students pay for a single year at a private college. Rother said often, students complete one degree and return for a second, in addition to earning certifications.
“There’s the practical, cooking or baking and the business part of the industry,” Rother said, adding that even the best chefs need to understand purchasing, costs, budgets and more.
In culinary arts, experience is key. From the students’ lab work in the state-of-the-art kitchen to the instructors who bring a depth of knowledge from their work in the field. Rother said two recent additions to the faculty include ECC graduates who are excited to return to the program as instructors,
sharing their experiences to help ensure the next generation is prepared.
She’s also launched a visiting chef series where, during the semester, a chef spends a day providing demonstrations and working directly with the students to prepare a meal. For the students, the opportunity to connect with those in the field provides valuable insight.
“It’s an inspiration for them to work side-by-side,” said Tremayne Simpson, associate dean of sustainability, business and career technologies.
Simpson said one of the highlights he enjoys is as the advanced students begin to showcase their work, marrying what they’ve learned with their personal flair and diverse food backgrounds.
ECC’s culinary students been able to study abroad with programs in Italy and Austria, further building their food experiences, in addition to the program’s required internships. Rother said the internships often connect students to alumni and career opportunities. Simpson said ECC promotes thinking of the future
and that includes sustainable food practices. The culinary students will package their excess food servings for the college’s Spartan Pantry to support students with food insecurities.
“The best way to teach is to embrace the practices as we do,” Simpson said.
As a culinary program hub, ECC welcomes students of Waubonsee Community College to enroll in its program as in-resident rates, Rother said.
While it doesn’t have a culinary program, staff at its campus in Sugar Grove, Waubonsee Community College is having an impact on the local dining scene in other ways, most notably its Small Business Development Center, which is has provided one-toone mentorship to entrepreneurs as they pursue their dreams of owning a restaurant, coffee shop and even a food truck.
Launching a business in the food industry can involve eight to nine governing bodies, from dealing with the local health department to city officials. Noelia Ruiz, a manager with the Small Business Development Center, helps individuals navigate the roadmap to
launching their business, with a special focus on working with Spanish-speaking individuals.
“Noelia truly guides aspiring food business owners by helping them save time and money,” said Linda Alberty Layhew, communications manager for Waubonsee Community College.
Ruiz joined the SBDC in 2018 and has helped the center see a significant increase, nearly doubling in connections with Spanish-speaking businesses.
“The purpose of the SBDC is that we are here to listen, help, and advise you on the best way to get you to your goal, and that's why I'm here,” Ruiz said.
Ruiz is more than a guide, she decided to practice what she preaches, and she became a local business owner of La Garrafa in Aurora, which serves ice cream, coffee, street corn and Mexican snacks.
“I was inspired to start a business selling ice cream because in my town where I live in Mexico ice cream is very popular. The little town is known for its ice cream. Opening a food business was a great lesson for me too,” Ruiz said.
lthough beautiful and inspiring, for many, the farmer’s market can also be an intimidating, overwhelming place. Standing face-to-face with vendors (read: pressure to purchase), unusual ingredients and too many options often make it difficult to know where to start — and what to buy.
As a classically trained chef, former bakery owner, restaurant consultant and home garden enthusiast, I’m no stranger to sourcing and working with fresh ingredients. Growing up, I spent my days on four acres of rural land in Yorkville, Ill., at the knee of my mom and grandpa, watching first-hand how to plant, tend to and harvest a garden.
Professionally, I’ve trained under some of the best chefs for many of Chicago’s top farm-to-table restaurants, where I gained immeasurable experience with seasonal produce and ever-changing menus. Needless to say, I’ve learned a thing or two!
Now, I love educating and guiding younger generations (and farmer’s market newbies) on how to best support their local agriculture system. Despite cooler temperatures on the horizon here in the Midwest, a few good months still lie ahead, offering a bounty of ingredients like zucchini, tomatoes, eggplant, cabbage, winter squash and more. If you aren’t sure where to start, I encourage you to reference this list of insider tricks and tips, grab a (reusable) bag, and get shopping.
1. PREPARE: First, bring a sturdy bag or rolling cart to house your goods. Nothing’s worse than hauling around multiple bags that are falling off your shoulder while attempting to peruse the stands. Also wear a smaller, cross-body bag or hip-pack for easy access to your wallet, which should contain cash in the event a vendor doesn’t accept cards. Be sure to pack the essentials: water bottle, SPF, hat, light jacket and an umbrella. Most markets are rain or shine, so it’s best to be prepared for anything … and we all know that weather in the Midwest can change on a dime!
2. MENU PLAN: Farmer’s markets are inherently charming and bursting with aesthetically pleasing products, so without a game plan, you’ll want one of everything, which often leads to overbuying and food waste. Even for the most seasoned cook, markets are overwhelming when everything feels inspiring. To combat this, scour your favorite cookbooks and Pinterest saves before leaving the house, jot down a few meal ideas, and bring the list to help keep you on track.
3. SHOP EARLY: Most markets open by 8 a.m. — but be sure to double check online before heading out. Arriving early means better parking, little to no waiting in lines, and most of all, the freshest and highest quality selection available at your fingertips.
4. DO A LAP: The first thing I do is a quick walkthrough of the entire market. For some, this might seem like a waste of time, but I promise it’s well worth the extra few minutes. By doing so, I get a feel for the vendors, see who’s selling what, as well as compare prices and quality (wilted veggies versus just picked). This allows me to map out my shopping experience and ensure I’m going home with what I need.
5. TALK TO THE FARMERS AND ARTISANS: Don’t be afraid to get chatty! Inquire about their growing practices (organic, regenerative, etc.) or where the farm is located; hear their personal stories and ask for suggestions on how to prepare a specific ingredient. Establishing a friendship and sense of trust with who you’re buying from will in turn create not only a sense of newfound appreciation for the food you’re about to buy but also a deeper connection to your community.
6. USE YOUR SENSES: Many vendors will have samples available, which is a wonderful way to see if what you’re buying actually tastes good! Smell and touch the goods — but within reason. In other words, don’t go handling every tomato and nectarine on the table, but rather give a gentle squeeze or sniff here and there. If you feel uncomfortable with this, simply ask the grower to try a berry, tomato, kernel of sweet corn or slice of fruit.
7. BE OPEN-MINDED: While it’s smart to come with a plan, don’t be afraid to try something unusual or that instantly piques your interest. Some produce is only available seasonally (morel mushrooms, squash blossoms) — so why not try something new? And the end of the day, it’s all about having fun and stepping outside of your comfort zone.
This is a super simple way to use up all of those late-season zucchini and fresh herbs from your local farmer’s market or garden. If you’re feeling up to making your own homemade tomato sauce with fresh tomatoes from the market — more power to you!
You’ll Need:
3-4 large zucchini
1 package of feta cheese
1 jar of marinara sauce
2 cups shredded cheese (aged white cheddar, firm mozzarella or goat cheddar are delicious)
Whole, fresh thyme sprigs
3 tablespoons fresh oregano
1 bunch fresh basil, torn
Extra virgin olive oil
Directions:
Preheat the oven to 375 degrees F. Slice zucchini into flat, horizontal strips and set aside.
Using a rectangular-shaped baking dish (with a fitted lid), cover the bottom of the dish with 1/3 of the marinara, then layer 1/3 of the sliced zucchini, followed by 1/3 of the feta.
Repeat this process (layering marinara, zucchini, feta) until everything is used up.
Add the shredded cheese to the top, followed by all of the fresh herbs and a generous drizzle of olive oil.
Cover and bake for 45 minutes to 1 hour, or until the zucchini is tender, the sauce is bubbling around the edges and the cheese is melted.
Allow to rest 10-15 minutes before slicing. Enjoy!
Summer might be over, but you can still keep the carefree vibes of vacation going by shaking up your dining routine. If you’re looking for suggestions for sweet treats or a bite to eat, check out one of these burgeoning local eateries.
315 W. State St., Geneva www.gatherbakerygeneva.com
Deanna Keilty and her husband started baking sourdough bread almost a decade ago after their first child was born. Initially selling at only one farmers market, they joined every farmers market they could after her husband’s company shut down during the COVID pandemic. Last year, they had a shop at the Batavia Boardwalk Shops and participated in the holiday popup at Geneva Commons. In May, they transitioned to their first brick and mortar location in Geneva.
The bakery serves a selection of Artisan breads, handmade pastries, homemade pop-tarts, croissants and focaccia. Be sure to try a slice of chocolate eclair cake – a recipe from Keilty’s mom.
“We gave away free servings at our grand opening, and it's been hugely popular since. We can't seem to keep it in stock, which is so awesome,” Keilty says.
Aside from the cake, the sourdough bread and croissants continue to be best-sellers from their farmers market days.
“The almond croissant is my favorite, but our chocolate croissant is a customer favorite,” Keilty says.
(featured on our cover!)
2 N. River St., Aurora www.leilaniasianfusion.com
Leilani Asian Fusion, which opened last month, is a chef-driven experience that explores Filipino and Pan-Asian flavors and traditions. This newest addition to the downtown Aurora dining scene offers a diverse menu that includes inventive takes on sushi, steak, vegetarian dishes, boba (bubble tea) and signature cocktails.
“Leilani is named after my daughter in honor of her late father Jason Morales – an exceptional restaurateur and entrepreneur, engineer and longtime supporter of Aurora’s revitalization. His giving spirit and zest for life lives on within the walls of this beautiful labor of love,” says Abbey Tiu-Kemph, Kemph, owner of Leilani Asian Fusion and manager and strategic consultant for MORA Asian Fusion.
The lunch menu includes a variety of ramen and bento boxes as well as a sushi lunch set that comes with two half maki rolls, seaweed salad, miso soup and a potato croquette. Dinner options include hamachi kinilaw, chicken inasal and a truffle New York steak that’s drizzled with white truffle oil and served with shiitake mash potatoes and charred broccolini. Be sure to save room for matcha tiramisu or dragon fruit sorbet for dessert.
40w188 Campton Crossings Dr., St. Charles www.portofinostcharles.com
If your group has a wide range of culinary preferences, Portofino serves a little bit of everything including pizza, pasta, chicken, steak, seafood and more. This month the family-owned and operated Italian restaurant celebrates its oneyear anniversary.
Grab a bite to eat or enjoy a glass of wine while sitting on the patio as long as those summery warm days linger into the fall.
Begin your culinary journey with the Portofino salad – romaine lettuce, radicchio, carrots, cucumbers tomatoes and crumbled bleu cheese tossed in a house lemon and balsamic vinaigrette dressing. The Taylor Street pizza offers a taste of Chicago with sausage, Italian beef and giardinera. Pair your pizza with a side of rigatoni, linguini, angel hair or gluten free pasta topped with tomato basil, butter or Alfredo sauce.
Be sure to follow Portofino on Facebook to stay in the know about their daily specials.
As a purveyor of sweet treats, Sarika Singh says few things allow her to tap into the energy of Geneva's bustling destination downtown better than keeping her doors open a little later.
That's because, Singh, owner of Geneva's Hey Sugar bakery cafe, knows that there is often nothing better than a sweet treat right after a great dinner or chasing an amazing glass of wine, or even while out for a stroll in a downtown destination as warm and bustling as Geneva's.
"It's why we're located where we are, here on the corner with our huge windows on two sides, so people can see, even from a distance, that this is where they want to be," said Singh.
Throughout Kane County, those seeking sweet treats have no shortage of amazing options, no matter their taste or craving. Whether they be cupcakes, cookies, chocolate delicacies, ice cream or more, Kane County offers a cavalcade of chefs, bakers and confectioners, ready to serve up a host of desserts, ranging from the traditional to the extraordinary.
In Geneva, Singh launched Hey Sugar in 2020, finding to her amazement that even during a pandemic, people will still come out for a treat.
Located at the corner of Third Street and South Street, just around the corner from The Little Traveler and amid a cluster of Third Street's eateries, Hey Sugar has steadily grown its following in the four years since it rolled out its unique lineup of "whimsical cupcakes," English toffee, soft-serve ice cream treats, flavored lemonades and "adventurous hot chocolate."
Singh said the inspiration behind Hey Sugar was twofold. First, Hey Sugar builds on her experience managing and operating the former cupcake shop known as The Latest Crave.
But at Hey Sugar, Singh said the goal is to serve treats so beautiful and delicious that customers "want to take photos and enjoy their treats, just like they would in a European cafe."
"People always love something new and fun, and we are one of the only bakeries around with that kind of environment," Singh said.
Of the items at the shop, Singh said the English toffee remains at the top of the charts. But she said their cupcakes and ice cream also have proven to be strong draws, along with their selections of custom flavored lemonades and hot chocolates. Those cocoa drinks are made with "high end Belgian chocolate" and in the cooler months, are also mixed up with "adventurous" flavor choices.
"Believe it or not, we have people often coming in during warm summer evenings asking for one of our 'adventurous' hot chocolates," said Singh with a laugh.
For cupcakes, Singh said the crowd favorite is the black bottom, a combination of chocolate fudge cake and a cream cheese chocolate chip filling. But she said her personal favorite is carrot cake.
"I tell everyone, just pop it into the microwave for a few seconds, and just let that icing melt a little," she said. "It's simple, yes, but just so good."
Singh said Hey Sugar has become an important part of downtown Geneva's synergy, particularly in the evening, beckoning to guests who have just wrapped up dinner at one of the nearby restaurants or a glass of wine at a neighboring establishment just down the street.
"That 7-9 p.m. window? Yeah, it's pretty, pretty important for us," said Singh. "Because dessert is our specialty."
Hey Sugar is just one of many outstanding, locally owned boutique options for dessert in the region.
l ALL CHOCOLATE KITCHEN
33 S. Third St., Geneva
The famed destination in downtown Geneva invites its guests to "Eat Dessert First." The motto is emblazoned on the canopy over the restaurant's front door. And famed chocolatier Chef Alain Roby is constantly bringing people back for more, serving up a dizzying array of decadent chocolate delights. These can include word-famous cakes, truffles, gelato, chocolate fondue – by reservation, subject to availability – and a rotating array of seasonal plated dessert entrees, among many other treats, accompanied by the All-Chocolate Kitchen's extensive list of European coffees and teas, including gourmet Italian coffee and the restaurant's signature Ultimate Coffee Experience, featuring siphon coffee.
l DEAR DONUTS CAFE
570 S. Randall Road, St. Charles
Opened in 2023 by sisters Sue Park and Sophie Kim, Dear Donuts has brought Korean-style donuts and pastries to the Tri-Cities. In addition to their signature cream-filled brioche donuts, Dear Donuts offers an assortment of coffees, smoothies, bubble teas, soft serve ice cream and more.
l MOCHII DONUT
2704 E. Main St., St. Charles
One of six Chicago area locations, Mochii Donut brings another Asian-inspired dessert choice. Open until 8:30 p.m. Monday-Saturday, and until 6 p.m. Sunday, Mochii Donut features a product made popular in Japan long ago, featuring crispy donuts with a fluffy and moist mochi-infused interior, in a distinctive bubble-ring shape.
l SUNSHINE'S CUPCAKERY
1012 McLean Blvd., Elgin
Opened in February 2024, Sunshine's serves as a fun and cute showcase for the cupcakes that shop co-owned Wendy Medina has been serving up on the side for 15 years. Open until 8 p.m. Tuesday-Saturday, and 3 p.m. on Sunday, the Cupcakery offers a scrumptious list of traditional favorites, as well as special weekend flavors and other inventions, along with cake pops, muffins and smoothies.
l SWEETNESS COOKIE COMPANY
454 Redington Dr., South Elgin
Open until 8 p.m. Tuesday-Friday and 5 p.m. on Saturday, Sweetness offers an array of beautifully decorated and even more delicious, frosted cookie creations, including banana cream, deep dish chocolate chip, double chocolate caramel, strawberry shortcake, raspberry cheesecake, French silk pie, and so many more cookie varieties, often changing by the day.
l VAN'S FROZEN CUSTARD
16 E. Main St., East Dundee
Sometimes there's just no substitute for a frozen treat. Open until 9 p.m. Tuesday-Thursday and Sunday, and until 10 p.m. Friday-Saturday, Van's hits all the right notes, serving up custard in cups and cones of vanilla and chocolate, along with a changing flavor of the day, as well as treats like sundaes, shakes, malts, banana splits, floats and concretes, with a long list of possible toppings and mix-ins.
2486 Bushwood Dr., Elgin | 847-551-9006
1996 S. Kirk Road, Geneva | 630-402-0468
12220 Princeton Dr., Huntley | 847-669-8600
1360 Lake St., Roselle | 847-278-1666
1545 W. Main St., St. Charles | 630-513-0681 www.rookiespub.com
Rookies All-American Pub & Grill has seven locations across Northern Illinois with it’s newest location now open in Crystal Lake. The menu features a variety of pub food and American favorites including their famous wings, burgers, sandwiches and specialty pizzas. Check out their house drinks – Bob’s Mai Tai has been a house specialty since 1975 – as well as house wines by Robert Mondavi, by the glass or by the bottle. The restaurant regularly hosts special events, such as Cruise Nights from June through September at Elgin and St. Charles locations and Atomic Bingo (Tuesdays in Elgin and Geneva, Wednesdays in St. Charles). A huge patio and bar with a live music stage is open in Geneva
Rookies at the ice rink!
480 Randall Road, South Elgin | 847-931-0400
125 Washington St., West Dundee | 847-428-4483 www.villagesquire.com
Village Squire Restaurants have been part of the Fox Valley since 1974, family owned and operated. The Squire is an English pubstyle casual dining restaurant featuring live music Wednesdays through Sundays and a cozy atmosphere with a great outdoor patio featuring two fireplaces for enjoyment in the warm weather months. Some of their specialties include charbroiled steaks, juicy prime rib and a wide variety of gourmet burgers, salads, sandwiches, pizzas, pasta and fresh fish. Famous for their house drinks, Mai Tais and Rum Barrels are made in-house and are an all-time favorite. For a casual drink or dinner, Village Squire is a great place to be!
201 S. Third St., Geneva | 331-248-0541 www.mandrakegeneva.com
Mandrake is a seasonal culinary experience unlike anything else in the suburbs. A popular destination restaurant among the foodie crowds for their unique, composed plates and elegant yet edgy atmosphere, Mandrake offers upscale dining turned on its head with a casual approach and rebellious ingredient-focused menu. Enjoy an unrivaled, European-focused wine list and cocktails designed to pair with the expertly-crafted food while relaxing on their stunning contemporary patio right in the heart of downtown Geneva. Whether it’s a Saturday lunch with friends, a casual early evening meal, or a romantic dinner for two, Mandrake is the place to be.
40W188 Campton Crossings Dr., St. Charles 630-359-8184 | www.portofinostcharles.com
Portofino Trattoria has mixed the taste of upscale Italian cuisine with the comfort of feeling like you’re at home. Kane County’s newest Italian restaurant offers popular Italian dishes and delicious drinks while catering to guests of all ages. Unwind near a fire table with your favorite cocktail and/or enjoy a meal on our beautiful, quaint, cozy patio. With daily drink/food specials, Portofino is the greatest place to be!
Alexander’s Cafe
1725 N. State St., Elgin | 847-888-4146 1650 W. Main St., St.Charles | 630-549-0514 www.alexanderscafe.com
Alexander’s Cafe is named in honor of Alexander the Great, a king of Macedonia in Northern Greece, where the restaurant owners are from. Alexander’s serves breakfast and lunch 7 a.m. to 2:30 p.m. – all home-cooked meals are made fresh on the premises by the chef. All of the soups, sauces, gravies and dressings are made fresh on-site. Alexander’s also features bloody marys and mimosas!
Hacienda Real
1602 Commons Dr., Suite 600, Geneva 630-884-5998 | www.haciendaflavorsofmexico.com
Hacienda Real is a contemporary Mexican restaurant with a focus on craft cocktails, chic bites and high-end tequila brands. With locations at Geneva Commons and Yorkville, we offer an intimate and sophisticated setting fit for our exceptional clientele. HR is the newest concept of Arechiga Restaurant Group, a food and hospitality company with locations in the Chicago west suburbs and the Indianapolis metropolitan area.
Salsa Verde
1850 Lincoln Hwy., St. Charles 630-444-0673 | www.salsaverderestaurant.com
Salsa Verde redefines the concept of modern, fast-casual Mexican food by offering dishes prepared from authentic recipes in a friendly and vibrant environment. Tamales, tortas ahogadas and traditional street tacos are among the specialties diners love to order. No reservations needed. Dine in and try Salsa Verde’s one-of-akind salsa bar, which features different salsas and garnishes prepared fresh daily. In a rush? The restaurant also has a drive-thru for those on the go. Salsa Verde also offers catering, where clients do the planning and Salsa Verde takes care of the cooking. For updates and promotions on popular catering packages, visit the website.
Building Community Through Fashion
For anyone who has recently passed through downtown St. Charles, it’s hard to miss the newest women’s clothing boutique, Makoma House, situated in a standalone, tan stucco building at 211 S. Main Street, donned with freshly potted flowers and colorful, patterned bags hanging from a wooden ladder.
And for anyone who has recently been in the shop (or online), it’s hard to miss the almost-addicting allure of owner Maggie Komes.
On any given day, Komes, 24, can be found filming “a-day-in-the-life” videos for her social media accounts, inviting viewers to follow along while she opens the shop, lights candles, waters plants, unboxes new arrivals, styles mannequins and whips up mouth-watering lattes.
One could argue that Komes is an actual living doll, as she playfully models outfits in the mirror of the dressing room, accessorized by her flawless manicure, glossy dark locks and crystal blue eyes set against sun-kissed skin. A delicate, gold septum nose ring coupled with her sweet disposition and soothing voice exudes a boss-babe vibe, instantly inspiring those watching to buy anything (and everything) she’s selling.
But for Komes, it’s not just about the pretty clothes.
While the moniker was simply born from combining her first and last name (and love of Frankoma Pottery), Komes intentionally included “house” to emphasize the space as a more intimate, welcoming environment —far beyond somewhere to solely purchase clothing and accessories.
“I envisioned creating a spot where women could meet, have a drink, chat, get to know me and just hang out,” said Komes. “I’m always thinking about how we can all support one another. Long before we even opened, it was my goal to bring the community together.”
And that she has. Within the first few months of opening, Komes hosted several events in her space, including the Alleyway Soirèe, where she and other surrounding businesses threw a block party, featuring pop-ups from local artisans, food trucks, live music and the famous Makoma House gelato cart. At her July Brunch and Bouquets event, guests enjoyed pastries and a custom iced coffee bar while arranging their own bouquets with blooms from a local flower farmer.
“I don’t think shopping has to be a formal experience,” said Komes. “It’s all about getting people in here and having fun.”
Upon entering the airy, feminine space, one is greeted by a neutral, calming palette of whites accented with warm woods and pops of pearlescent tile. The arched dressing rooms are outfitted in custom designed wallpaper, featuring Komes’ signature bows and “martini ladies” logo, as well as a little fox, paying homage to the St. Charles community.
Two tufted, mauve-hued swivel chairs anchor the room, inviting guests (and shopping partners) to lounge between trying on new looks. Petal-like light fixtures float overhead, floral-scented candles flicker nearby and French-Indie music hums in the background.
From special occasion dresses and buttery-soft loungewear to a build-your-own necklace bar and unique gifts (think coffee table books, glassware, perfume), Komes’ artistic eye and ability to curate unexpected outfits inspires customers of all ages, shapes and sizes to step outside of their comfort zone — season to season.
“My own style is always changing, so I figured why not switch up the vibe of the store, too. Summer was very inspired by the Italian coast, but moving into fall and winter, I’m thinking NYC street style, very editorial … blazers, baggy jeans, trench coats, leather jackets, chunky sweaters,” said Komes. “I want every woman to feel empowered, beautiful and confident — no matter where they’re going or what they’re doing. I promise I have something for everyone.”
Despite Komes’ love of fashion (a self-proclaimed shopping addict from the womb) and years of working in retail, the thought of opening her own brick-and-mortar seemed unrealistic as a fresh graduate from the University of Illinois at UrbanaChampaign with a degree in advertising. It wasn’t until her aunt, Abby Komes, a St. Charles local, mentioned the building was available for rent earlier this year.
“I had been tossing around the idea of possibly opening an online store, but when we visited the space, I was immediately drawn to that round window facing Main Street. I saw the potential and thought maybe this is it,” said Komes. “I went home and didn’t sleep that night. The next day, I took my dad to see the space — and he was instantly sold.”
A week later, she took a leap of faith and signed the lease. Immediately following, Komes’ family rallied to help build out the gorgeous space that is now a breath of fresh air to the downtown retail scene.
Her aunt showcased her unparalleled DIY skills by handcrafting every single fixture, including the marble-topped front counter and clothing displays. Her brother, uncle and dad, all tradesmen with expertise in electric, plumbing and ironwork, helped get construction off the ground. Komes traveled to Nashville with her mom and aunt for their first
buying trip. Her grandmother even sewed the curtains for the changing rooms.
“It was truly a family affair,” said Komes. “We all have a very special relationship, and I couldn’t have done this without them.”
Looking ahead, Komes is excited to expand her online store, offer private styling services and build even more connections in the community through her monthly shopping events. She also plans to open a private workspace nearby that will serve as a studio for future photoshoots and social media content.
But even that isn’t enough to keep Komes creatively satisfied.
“I’m already thinking about a future shop in another town. Maybe something dark and moody, like a sister store,” said Komes. “I have to see the bigger picture … This can’t just be it. It’s what keeps me going.”
n FOLLOW MAGGIE KOMES on
@makomahouse for details on upcoming events, new product arrivals, styling tips and lots more!
By Vicki Martinka
With technological advancements enhancing everything from the way we work to the way we manage our day-to-day lives, children might benefit from advanced learning opportunities beyond what’s taught in the classroom. That’s where programs like CodeCraze in Batavia and Ready Set Code in Aurora come in place to help fill those gaps.
Both places offer opportunities for elementary and middle school students beginning in third grade to build their STEM skills. In addition, CodeCraze offers courses for high school students.
CodeCraze has three main pillars of learning:
• Computer Programming/Coding classes that focus on various programming languages including Python, JavaScript and block coding languages like Scratch.
• Robotics with an emphasis on the Vex robotics platform.
• Hands-On Engineering, which includes digital fabrication, electronics, mechanical construction and 3D modeling.
“We compete regularly in robotics competitions, achieving high rankings in state championships,” says Mehmet Cakmak, who started CodeCraze with his wife, Dr. Brooke Luetgert.
Ready Set Code also offer competitive robotics and industrial robotics for high school students and adults. Over the summer, younger students enjoyed a variety of camps including robotics, coding essentials, app & game design and AI & cybersecurity.
“Someone working in a STEM field usually made that career choice while in middle school. We want to give all kids the opportunity to have that exposure and find out if this is the field for them,” says Nicole Astra, executive director of APS Training Academy, the non-profit arm of Ready Set Code.
As a non-profit, APS Training Academy was created to empower vulnerable, underserved communities by providing free STEM opportunities. But the grants that
fund APS limited this training to families within a certain income threshold. After years of turning away families who didn’t qualify for APS Training, Astra says organizers decide to broaden their reach by starting Ready Set Code that available for all children last year.
“We make this training as accessible and easy as possible for families. And every purchase from Ready Set Code contributes toward APS programming,” says Astra.
In addition to their headquarters in Aurora, Ready Set Code also partners with organizations and schools to offer classes in North Aurora, Aurora, Oswego, Naperville and coming soon to Geneva.
These classes not only help youngsters while they’re in school, but also lay the foundation for their future professional lives.
“Despite their tech-savvy nature, many young people are unaware of the underlying technology behind their daily screen activities. In today's world,
coding is more of a necessity than an advantage for job searches and career development,” says Cakmak.
And the learning doesn’t stop in the classroom. For example, students enrolled in Ready Set Code’s Robotics Coding Essentials- Build Your Own SelfDriving Car with mBot had the option to purchase what they need to use their mBot at home.
“Ready Set Code classes typically have a take home element to promote continuous learning, such as an online account that kids can use for years to come,” says Astra.
CodeCraze even offers programming to help adults build their technology skill sets.
“We recently introduced a program for career changers and those looking to add new skills to their existing ones,” says Cakmak.
For the latest class offerings, visit www.codecraze.com and www.readysetcode.com.
IT'S PROBABLY DIFFERENT FOR YOU.
But for me, the thought arises each time I pass that gymnastics center.
As we age, all of us are confronted daily with constant reminders of the passage of time.
Perhaps it's a glance in the mirror, with a grayer or more wrinkled visage staring back. Or a kid's milestone achievement. Or a previously harmless activity that now results in soreness or injury.
Or trying to wrap your brain around the understanding that your favorite grunge song from the mid-'90s is now as distant from the present day as the Beatles’ first No. 1 hit was from the '90s.
But that's not really what this piece is about.
Rather, I'm talking about the disorienting feeling that comes with the knowledge that, as the years
march relentlessly on, not only do we change, but so does the landscape in the rearview mirrors of our mind's eye.
For me, that realization is most acute when visiting old haunts from the past.
As a suburban kid, walking through abandoned malls can be particularly problematic, as can encountering neighborhoods, shopping centers and industrial parks where my internal GPS tells me should only be corn and soybeans.
Perhaps, though, no feeling of rapid onset nostalgic disorientation can compare to the first time I passed that gymnastics center some years ago.
If you've ever met me, you'd recognize quite quickly that gymnastics and I have never exactly mixed, even as a young man. Today, in middle age, merely watching another man perform a routine on the
rings or pommel horse can cause soreness.
But again, getting old isn't really what this piece is about.
You see, that first day on the street in front of that gym, looking through my car's passenger side window, the sight my eyes were relaying to my brain in that moment did not match what my mind's eye said should be there.
For more than two decades, that building had housed a rather successful big box retail store. It had been the site of my first real job.
I was there for some of the first trailers, for opening day, for the first Black Friday, just about the first everything. And I continued working at that store all through college and for a few years after, until I finally landed my first career-oriented journalism gig that paid enough to pay the bills and allowed
me to bid adieu to the retail world.
So you can imagine the shock when my eyes told me that store no longer existed.
Of course, I had read it in the news, and been told by others that the store was closing. I had contemplated making the drive, walking the aisles one more time, and perhaps asking to pop into the truck dock and stock rooms, to smell the scents, hear the sounds, and perhaps see old friends in their familiar places, if only in my memories.
But I never found the time, and then it was too late.
Now I fear much the same scenario is playing out again with another spot dear to my memory bank, from roughly the same period. While those looking for me at that time could often find me in the aforementioned big box store, those same people would likely have had a much harder time finding me in this other location.
Growing up in the communities along the Fox River, hours of fun each day could be found exploring along the Fox River Trail, seeking out hidden gems tucked away along the banks.
Few places, though, compared to the little islands and peninsulas rising out of the river at the Carpentersville Dam.
Sure, most people may prefer the areas around the dams in towns like St. Charles, Geneva and North Aurora. But for me, the C'ville Dam offered something those other places did not: a bit of solitude.
Pulling up just as the roar became audible, an unofficial side trail beckoned. From there, a short walk through the woods and across the iron beams atop the spillway doors, then another short walk to the left, brought me down to the river's edge, to a misshapen tree that had grown to overhang the river.
And there, amid the dam's dull roar, punctuated only by the songs and squawks of birds, that is where, if you knew me well enough, you could find me for a few hours on warm, sunny days, perched on that tree trunk, leaning against a branch, a few feet above the river, a book often in my hand, shutting out the world (and the associated nonsense of the big box or other concerns) for just a bit.
So, it was with another nostalgic pang of sadness that I learned from the news that the C'ville Dam will soon be no more.
It wasn't necessarily a surprise, though. The arguments in favor of removing the dams are persuasive. Most, if not all, will be ripped out before long. But that's not really what this column is about.
Rather, it's just about how this dam removal news makes me feel.
As you read this, the demolition work may have already been completed. I can't say for sure, as I haven't found the time to head down there to see for myself.
But this time, I'll more than likely skip that trip, instead choosing to allow those memories to roar on in the museum of my mind's eye, just the way they were.
And besides, no one wants their final memory of a place like that to be the residual soreness (or worse) that comes from a middle-aged man trying to climb back up onto that tree.
n 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.)
Some solutions to meal planning might sound weird, but they work!
The dreaded question for a busy family on a weeknight: “What’s for dinner?” We’ve all been there: running around to various sports practices and extracurriculars or dealing with picky toddlers. What do busy parents do when they really want to avoid that trip through the drive-thru?
The following moms have some simple ideas that any parent can apply to their nightly routines without putting too much pressure on themselves (in other words, these are doable: you don’t have
to perfectly portion meals in beautiful Pyrex containers or make your own pasta from scratch!)
In our household, it seems we always end up making a “kid dinner” and an “adult dinner.” We like to try recipes that are really flavorful and filling. For example, pasta with peas, bacon, parmesan and mint. So, while my husband and I may chow down on this interesting flavor combination, the kids will balk at it [insert joke about peas being universally awful].
In a situation like this, the kids would have the pasta and the bacon with a different vegetable and fruit on the side to round out the meal. We serve our kids dinner on plates with divided sections so that they always get a protein, a carb, a vegetable and a fruit for lunch and dinner. It often ends up looking like “kiddie charcuterie,” but it works.
Planning ahead for the week seems daunting, but it is often the best way to keep costs down and eliminate decision fatigue. Every week we decide on three or four main dishes we will cook throughout the week and try to make sure that they are reheat-friendly for subsequent nights or for adults to pack as lunches for work. Any dish that can be made in a 9-by13-inch pan is ideal for this: lasagna, meatloaf, modified stir fries or baked pasta dishes.
Mom of five Courtney Welsand agrees.
“Meal prep is my best friend four nights a week,” she says. “I shop on Monday, prep on Monday and have it set aside for the week. When we have football, wrestling and cheer practices and cheer also on the weekend, I have to be prepared. Air fryer meals are my best friend, along with occasional crock pot meals.”
In an effort to add some nutrition for picky eaters, I try to sneak in vegetables to anything that has sauce, á la Jessica Seinfeld. (Yes, that’s right: the wife of the famous comedian is a cookbook author.) In red sauces for pasta, I add puréed sweet potatoes and/or carrots; in creamy sauces like alfredo, I add puréed broccoli. Since I have no time (and let’s be honest, no desire to steam, purée and freeze vegetables in portions), I just use baby food. It may sound weird, but it works.
If planning ahead is not your forte, there are plenty of meal kit services out there as well. If you are like my family where there is a “kid dinner” and an “adult dinner,” a service like Little Spoon may be right for you.
Mom of three Tina Killian says that her daughters loved the kids’ meals offered by Little Spoon and ate them right up. She likes that there is a lot of variety, and the meals are balanced, containing protein and a variety of vegetables. The
meals come pre-made and portioned and can be frozen for up to two months if needed. She says she probably will continue ordering Little Spoon just for the kids, as the cost is not exorbitant.
Killian also tried Hello Fresh, which sends customers ingredients already portioned to be cooked for a meal.
“We had lots of fun cooking together and trying new things [with Hello Fresh],” she says.
Mom of two, Jamie Wellington, went a different route and tried Factor 75 for her and her husband’s dinners.
“The meals were really good! The cost just got out of hand when trying to feed two adults, so we stopped,” she says.
Mom of one, Nichole Martinez, says they tried the Marley and Spoon services, because as a vegetarian, she got stuck in a rut and was looking for inspiration.
“Since my husband is the primary cook in the house, we were looking forward to participating in dinner together and inspiring me to cook dinner more,” Martinez says. As others have mentioned, the Martinez family tries to stick to a weekly routine to minimize waste.
It seems the majority of families interviewed here find the cost of meal kit delivery services to be prohibitive after a while, but initially there are noticeable benefits: inspiration to get out of a rut of the same-old meals, variety for little ones and saving time when you just can’t bring yourself to make two separate dishes every night.
One last bit of wisdom from the moms in my neighborhood: keep some pancake mix in your pantry that only requires adding water and some breakfast sausage in your freezer. Breakfast for dinner is always a hit and a novel experience for picky little ones. Bon Appetit!
n Sarah Cerovac is a high school Spanish teacher and mother of three wonderful boys.
By Melissa Rubalcaba
Tomatoes are ripe, sunflowers have grown tall and the new building to house staff offices and agricultural programming is ready to open at Primrose Farm in St. Charles.
The St. Charles Park District is ready for the opening of its newest and fully accessible facility that will bring year-round programs and improved experiences for visitors to its working farm. The Education Center, located on the west side of the farm complex, is an exciting addition to the property, with its large multipurpose room, and a kitchenette designed for cooking classes and demonstrations.
“We are excited to expand the educational opportunities for all ages here at the farm,” said Alison Jones, manager of farm programs and
interpretive services.
The working farm grounds have always been open year-round, but the staff found it challenging to host programming during the winter when cold temperatures and snow made it less ideal for visitors who didn’t have a place to escape the weather.
“I’d love to offer farm-to-table cooking classes, maybe teach the basics of canning or crafting cocktails,” Jones added.
Visitors will appreciate the addition of new flushable washrooms for visitors to use, and the path from the parking area to the building has been paved to enable greater accessibility.
While the building had been a vision for the park district, additional grant funding helped the project to become
A Facility of the St. Charles Park District 5N726 Crane Road | St. Charles, IL 60175 630-513-4370 | www.primrosefarm.org
a reality. The St. Charles Park District was awarded $750,000 matching grant from the Illinois Public Museum Capital Grant program, which was administered by the Illinois Department of Natural Resources. The project costs were estimated at $1.68 million.
Primrose Farm opened in 2008, providing a perspective of farm life and welcoming visitors of all ages. It has hosted field trips, the popular summer camps, animal care programs, a popular barn dance and fall hayrides.
Just in time for the debut of the new space, the marketing team for the St. Charles Park District crafted
a refreshed branding and logo for the working farm. The new image incorporates some of the farm’s favorite residents, its cows and chickens. The circular logo is meant to symbolize the cycles of farm life and the farm’s beauty visible each season, from the first buds in the spring to the crisp autumn air before the blankets of the first snowfall.
“We felt this new logo is a better representation of the farm and its offerings,” Jones said.
All are invited to attend the grand opening of the new education center. For more details, visit www.primrosefarm.org.
Saturday • September 21
Timeslots: 4pm, 4:30pm & 5pm
Enjoy a variety of games and sample delicious local food and libations during a leisurely stroll down the farm’s Cattle Lane Trail. Participants can also take a tractordrawn wagon ride on the south side of the farmyard. All attendees are welcome to spend time around a blazing campfire.
21+
Purchase tickets: stcparks.org/events $35 per person
Primrose Farm • 5N726 Crane Road St. Charles, Illinois 60175
As the leaves begin to change and the air turns crisp, our bodies and minds undergo a transition too. Fall is a season of transformation, and it's the perfect time to focus on self-care to ensure a smooth transition from the lively summer months to the cooler, more introspective days of autumn. One of the best ways to prepare your body for this seasonal shift is through massage therapy. Here’s how massage can help you embrace the fall season with ease and wellness.
n
Fall often signals the onset of cold and flu season. Massage therapy can play a crucial role in boosting your immune system. Regular massage sessions stimulate the lymphatic system, which is responsible for ridding the body of toxins and supporting the immune system. Enhanced lymphatic flow helps in the production of white blood cells, essential for fighting off infections. By incorporating massage into your routine, you can fortify your body's defenses and stay healthier during the fall months.
n
The shorter days and reduced sunlight in fall can lead to Seasonal Affective Disorder (SAD), a type of depression that occurs at a specific time of year. Massage therapy is a powerful tool for combating SAD by promoting the release of serotonin and dopamine, the body's natural mood enhancers. These neurotransmitters help improve mood and promote a sense of well-being, making it easier to cope with the seasonal changes.
The drop in temperature can often lead to increased joint and muscle stiffness. Massage therapy can alleviate these discomforts by improving blood circulation and warming up the muscles. Techniques such as deep tissue massage and hot stone therapy are particularly effective in relieving the aches and pains that come with cooler weather. Regular massages can keep your muscles flexible and your joints limber, making it easier to stay active and enjoy the beauty of fall.
The shift to cooler, drier weather can take a toll on your skin, leading to dryness and irritation. Massage therapy, particularly when combined with moisturizing oils and creams, can help maintain skin hydration. Massages improve blood flow, which helps nourish the skin and enhance its natural barrier function.
Fall is often a busy time with back-to-school activities, holidays on the horizon, and the end-of-year rush at work. Massage therapy offers a sanctuary of relaxation amid the hustle and bustle. By reducing cortisol levels (the body's primary stress hormone), massage helps alleviate stress and promotes a sense of calm. Regular massages can help you manage stress more effectively, ensuring that you remain centered and grounded as the season progresses.
The change in daylight can disrupt sleep patterns, making it harder to get the rest you need. Massage therapy can promote better sleep by relaxing the nervous system and reducing muscle tension. Techniques such as Swedish massage and aromatherapy massage are particularly effective in promoting relaxation and improving sleep quality. A good night's sleep is essential for overall health and well-being, helping you stay energized and focused throughout the fall.
As fall is approaching and you prepare for the fall season, consider incorporating massage therapy into your self-care routine. The numerous benefits, from boosting immunity to promoting relaxation, make it an invaluable tool for maintaining your health and wellbeing. Embrace the seasonal transition with a body and mind that are relaxed, rejuvenated, and ready to enjoy all that autumn has to offer.
By making massage a regular part of your self-care regimen, you can ensure that you enter the fall season feeling your best. Book a session today and experience the transformative power of massage therapy for yourself.
n ELEMENTS MASSAGE
507 S. Third St., Geneva 630-232-7335 elementsmassage.com/geneva
By Lara Jackson • Photos provided by Wazio Orthodontics
The western suburbs have been home to family owned and operated Wazio Orthodontics for over 27 years, and Dr. John Wazio recently opened his new office in Batavia, located at 950 W. Wilson St., at the end of May.
“We have two locations in the tri-cities area,” he said. “We have one in Batavia and one in St. Charles. I purchased the Batavia practice from a retiring orthodontist in 1999, which was located downtown. The St. Charles office, originally built in 1922, has been an orthodontic office since 1970. I purchased the St. Charles practice in 2001 from another retiring orthodontist. Both offices are equally efficient with advanced technology; however, the new Batavia location has a different feel. It’s modern.”
Wazio sought out the services of skilled professionals. He wanted a modern feel with a comfortable and pleasant environment for both patients and staff. Once he began explaining his vision to the architect, designer and contractor, they took it from there. Wazio said everything was thoughtfully selected, from the layout of the rooms, lighting, patient flow, furniture, wall coverings, storage, the exterior signage and more.
“This was a long process but worth the wait,” he said. “We decided on store front windows not only for the natural lighting aspect, but the windows also allow patients to look outside and the public to see inside. It has a metal pitched roof, which gives the building a
distinct look from the exterior. There are vaulted ceilings in the reception room, which give a more spacious feel, and as you walk through the hallway there is a compression moment, which is deliberate. As you continue into the clinic, the space opens once again.”
The original downtown Batavia location was 1,600 square feet, which presented workflow and efficiency challenges. According to Wazio, the new building ultimately was designed with the patient experience in mind.
“We had our challenges during the process,” he said. “There were matters that arose with the city, architect, contractor and the engineer. They had specific concerns about the roof design, drainage in the parking lot and numerous other issues. It just took longer than I expected. But now that it’s complete, I would not change a thing.”
Wazio and his wife, Kris, who is also office manager and insurance coordinator, wanted to make sure they showcased local talent in the offices. As such, the artwork of local photographers Brian DeWolf and April Duda is on display. The St. Charles office features DeWolf’s work while Duda’s is featured in the Batavia office. Both photographers’ work captures the uniqueness of the tri-cities. They are currently collaborating with local sculptor Bill McGrath, whom they commissioned to create a piece for the new Batavia location.
Wazio has consistently embraced cutting-edge technologies to enhance patient comfort and ease, all while remaining committed to the highest standards of care. Beyond offering traditional braces and Invisalign, Wazio’s approach to dentofacial orthopedics – focusing on the correction and guidance of teeth, jaws and facial structures during growth – provides young patients, as early as age 7, with treatments that optimize their eruption and growth patterns.
Wazio dedicates time to thoroughly evaluate each patient, ensuring a comprehensive understanding of their unique needs. Through clear communication and the customization of treatment plans, he addresses critical aspects such as bite alignment, TMJ (temporomandibular joint) health and even airway functionality, ensuring optimal outcomes for every patient.
With the change of season, catch the creepy vibe of Halloween and plan to spend a spooky weekend in the Elgin area. Here are just the right amount of spooky and fun things to do this fall in the Elgin area!
For the past 11 years, the city of Elgin’s streets have been crawling with zombies. On Oct. 19, prepare for an evening of pulse-pounding excitement with Nightmare on Chicago Street, featuring electrifying performances, immersive environments, apocalypticthemed drinks, delectable food options and a soundtrack that will keep your heart racing!
The Elgin area has many fall events and many are free to attend:
n La Fiesta de Elgin: Sept. 13-14
n Fiestapalooza in Carpentersville: Sept. 14
n Heritage Fest in West Dundee: Sept. 13-15
n Fall Fest in Carpentersville: Sept. 20-21
n Bluff City Cemetery Walk: Sept. 21-22
n Oktoberfest in East Dundee: Sept. 27-28
n Pumpkin Fest in South Elgin: Oct. 5
n Bartlett Fall Festival: Oct. 19
n Nightmare on Chicago Street: Oct. 19
n Sleepy Hollow Headless Horsemen: Oct. 26
Plan to enjoy the Fox River Trolley Museum’s Ghost Ride, a family-friendly evening event full of ghost tales while on a train ride. Tickets sell fast, so get your tickets for one of three weekends in October. Drive down the street that inspired the movie "Munger Road." It’s easy to find and just a car ride to the outskirts of Elgin. Plan to see the Headless Horseman of Sleepy Hollow fame at a family-fun bonfire in the Elgin area’s Sleepy Hollow. This beautiful community hosts an annual bonfire, and the headless horseman always appears for one more ride.
Enjoy all the games available in the Elgin area. Visit the Grand Victoria Casino in downtown Elgin. Crack the code and work together to escape a themed room at Escapade 360 in Elgin offers unique challenges and immersive experiences. Unleash your competitive spirit and test your axe-throwing skills at Spartan Axe Throwing in East Dundee. Relive your childhood (or introduce it to your kids!) at a retro arcade. At Underground Retrocade in West Dundee, you can play
classic games, compete for high scores, and enjoy the nostalgic vibes.
Seeing the leaves change colors is fall’s most beautiful feature. One of the best spots to take in the sights is the Fox River Bike Trail. Running through multiple preserves and Elgin area communities, you can see all of fall’s beauty, both natural and through decorations.
While the Elgin area celebrates its delicious and savory dishes like chili and other soups and stews, seek out the businesses offering spooky favorites such as themed martinis at the Martini Room and local Oktoberfest brew at Black and Gray Brewing. Be sure to sample the apple cider doughnuts at Country Doughnuts and the pumpkin spice coffee at East Side Cafe Coffee and Wine Bar.
The Tri-Cities are booming with arts and artists — perhaps nowhere more vibrantly than Batavia’s Water Street Studios, which hosts events, galleries and up to 25 artists in residence. Each month, Kane County Magazine and Water Street Studios are partnering to highlight artists and their work.
During Christmastime of 2020, Gianna Bisogni was gifted a certificate for a ceramics class at Water Street Studios by her mother, a resident of Batavia. She delighted in ceramics classes in high school but hadn’t picked the medium back up since graduating.
“I fell in love with working with clay all over again,” says Bisogni. “The environment in class and during open studio time was always light and fun, full of people who want to talk about ceramics and share ideas and techniques.”
Bisogni began working in the studio in August of last year, continuing her work with clay and enjoying everything the town around Water Street has to offer. “I really enjoy being able to take a break from working in my studio and walking downtown to grab a coffee or something to eat and take in the view of the river from the bridge,” she says.
As for her art, one of the most challenging pieces Bisogni created was a planter featuring an attached water dish. “If I’m not working with clay I am usually tending to my houseplants and want to learn how to make my own planters,” she says. “Learning how to throw the form wasn’t necessarily hard but it does take some finesse to get the walls of the planter a uniform thickness. The challenge came when I was putting the finishing touches on the piece. I was attempting to smooth out the top edge when my tool slipped nicking the side I had just meticulously smoothed. In my haste to grab another tool to smooth out the nick I grazed the planter again, leaving a line through the outer surface. Having finally thrown a perfect planter exactly how I wanted it, I had to step away from the piece for a moment to come to terms with the fact that I had ‘ruined’ it. Rather than ruminating on the mistake, I decided to go with it and make the marks more deliberate.”
Throughout the community in Batavia and beyond, Bisogni loves to view others’ creations and believes in the power of art. “The great thing about art is that in one form or another it appeals to every single one of us,” she says. “It can bring people together and get them talking. It can make you feel deep emotion through use of color and form. It allows for self-expression where words fail. It preserves our history and communicates in a way that transcends language. It gives a voice to those crying to be heard. It’s good for the soul.”
u Bottle v Planter
w Stamped and torn dishes x Carved pots y Sand set z Rust pitcher { Parallel bowl
Gianna Bisgoni is an artist and plant enthusiast from St. Charles. She has focused on ceramics since 2021, working on honing the repetitive motions needed to manipulate clay on wheel. She has loved art since attending art fairs and classes with her mom and siblings as a child. Her passion for creating was reawakened by taking ceramics courses at Water Street Studios where she later became a clay lab subscriber. She also loves learning about and collecting plants, maintaining a collection of rare house plants and a yearly vegetable garden. About
Nourish your mind with new reading material and savor these September book recommendations, courtesy of the librarians at Geneva Public Library.
FOR ADULTS:
Sex and Vanity" by Kevin Kwan
Daughter of an American-born Chinese mother and blue-blooded New York father, Lucie Churchill has always downplayed her Asian heritage in favor of her white-privileged upbringing. Lucie struggles with accepting her fiancé, who "fits" the life she planned to have, especially with her strong attraction to George Zao, who reminds Lucie that life is full of adventures worth exploring. Moving between summer playgrounds of privilege, peppered with decadent food and extravagant fashion, "Sex and Vanity" is a modern love story while also being a comedy of manners set between two cultures. Kevin Kwan, author of best-selling "Crazy Rich Asians," has once again skillfully tapped into the world of the uber-wealthy and their rich-people problems. While some aspects of the story can only be imagined by a middle-class upbringing, the romance between the main characters and the antics of middle-aged aunties are relatable and humorous! A perfect read for anyone looking to escape into a good book.
– Mary Foster, library associate
FOR TEENS AND ADULTS:
Principal Kenneth Moore runs Urban Promise Prep School in Washington, D.C., with an iron fist. The all-male, low-income students tolerate the stifling atmosphere in exchange for a good education, but there are plenty of conflicts between the students and their highly respected but crooked principal. When Moore is shot during a basketball game, three students quickly become the prime suspects: J.B., a smart, quiet kid; Trey, a rough-around-the-edges basketball star; and Ramon, an immigrant and chef with dreams of opening a restaurant. Despite mounting evidence against them, all three claim innocence and are determined to prove it. Their investigations reveal a stark power imbalance in the student-teacher relationships at the school and a system that sets boys of color up to fail. Through varied points of view, details are revealed that will have readers questioning all of their assumptions. Readers will also be intrigued by the questions the novel raises about justice within the education system. A thrilling murder mystery that will keep you guessing until the final page.
– Kylie Peters, teen librarian
Take a breather, it's Labor Day! 3 2 1
The 48th Annual Fox Valley Folk & Storytelling Festival from 11 a.m. - 6 p.m. each day
Folk & Storyelling Festival
Batavia Community Band holds a free concert at Peg Bond Center from 3-4 p.m.
Batavia History Trolley Tour at the Batavia Depot Museum, starting at 6 p.m. with tours going for 45-60 minutes
*Ticket required
Wine & Canvas at Blackberry Farm in Aurora *Registration/tickets required
Sunset Cascade Master Class at PInot's Palette in St. Charles from 1-4 p.m.
*Registration required
Use some of those apples from your Primrose Farm trip to make apple dumplings for National Apple Dumpling Day!
Happy birthday, U.S. Air Force!
Take in the fun at the Fall Youth Talent Show at Playhouse 38 in Geneva (7-9 p.m.)
Join the Big Truck Show in St. Charles *Free event
Get out there and find your favorite nerd store to celebrate National Comic Book Day!
Go for a private autumn hayride in St. Charles Fridays & Saturdays thru Oct. 19.
*Advanced registration required
Visit Primrose Farm for an afternoon of apple picking. *Tickets required, advanced registration may be required
Get exercise with the harvest Hustle 5K & Kids' Mile from 10:15 a.m. - 12:15 p.m.
Keep the fun going at Pints By the Pond in Batavia, a ticketed, 21+ event starting at 1 p.m.
Batavia Depot Museum hosts the Nickelodeon Day of Play, partnering with Nickelodeon's Our World global initiative. Free event, 10 a.m. - 5 p.m.
and plan ahead for the month of September
I’m sure you have seen the giant, paper plate-sized flowers blooming around town. Deep reds, pinks and whites, some with dark eyes or even black foliage. You’ve probably done a double take, thinking this crazy tropical-looking flower couldn’t possibly grow in Illinois.
Surprise! They really do! Hardy and tough, perennial hibiscus species love our hot summers and come in many colors. They are easy to grow, drought tolerant and reward you with hundreds of giant flowers from late July until October. Some are tall while some are more mid-sized, but all make a great statement in the garden. You can treat them like perennials and site them in the back of the border or use them like a shrub where they can get large and give a late summer show. They die back to the ground each year, so it’s not something that you usually have to divide or move once it’s established.
Perennial hibiscus average about 4 to 5 feet wide and tall and grow fairly quickly. Make sure you give them plenty of room because a more mature hibiscus can be quite large even though it dies back each year.
The only trick to keeping them going is to make sure you don’t cut them back until late spring because they are very, very late to come up in the spring. Sometimes they don’t even show any new growth until almost the end of May. I leave about 12 inches of old stems left on them until they have sprouted to about 6 inches tall, and then I cut back the rest. That way you know where they are in the garden and don’t accidentally pull them out thinking they are dead. They rarely die over the winter, but if you are messing around in the garden early, you may think they have. Just ignore them until you see their new leaves emerge, and then they will take care of themselves. You can plant them just about any time they are available, but it’s best to get them in the ground before the beginning of October, if possible.
I have Holy Grail hibiscus in my garden, and it has enormous, deep bloodred blooms. The hummingbirds are always buzzing around it, and it looks spectacular next to the black-eyed Susans that are still blooming. It really brightens up the border when there aren’t a ton of other plants still blooming.
Note: Almost all hibiscus available for sale are from Proven Winners and have the moniker "Summerific" before their name. They even have a whole week dedicated to celebrating their blooms – look for #summerificweek on Instagram! The below listed are all considered Summerifics, but I removed the prefix to save space.
• All Eyes on Me: Shorter version, light pink flower with dark red eye
• Ballet Slippers: 7-inch ruffled flowers, white with light pink blushes, red eye
• Berry Awesome: 8-inch flowers, lavender pink, dark eye, deep green foliage
• Cherry Choco Latte: Large 9-inch flowers, white with red viens, red eye, dark green foliage
• Cranberry Crush: 8-inch deep scarlet red flowers, green maple like leaves
• Edge of Night: Shorter version, bright pink flowers with red eye, jet black foliage
• Evening Rose: Puckered, hot pink flowers with near black foliage
• French Vanilla: Creamy ivory, the closest to yellow as they come, red eye, green foliage
• Holy Grail: Very large, dark red flowers with deep burgundy foliage
• Lilac Crush: Lavender blue, thick petals, big plant can get close to 6 feet
• Perfect Storm: Compact form, large white flowers with red eye, deep black foliage
• Spinderella: 8-inch white flowers with pink edges and red eye, dark green foliage
• Valentine’s Crush: Bright red flowers, large leaves that have a bronze cast to them, very upright
• Watermelon Ruffles: Newest introduction has magenta pink flowers with extremely ruffled edges, very striking
Meagan Provencher is the Senior Landscape Designer at Wasco Nursery in St. Charles. She can be reached at 630-584-4424 or design@wasconursery.com. Follow us on Facebook, Instagram and YouTube!
Igrew up as part of the fourth generation of farmers on McCartney Farms in Southern Wisconsin and have many fond memories, including the painful process of learning how to drive our International Farmall Model M tractor.
Grandpa Merle was very proud of
this tractor because it was the “first tractor made after the war.” Despite its archaic, manual transmission and narrow tires, it was still serviceable. One day while sorting hogs, Dad told me to jump up on the M and move it over by a gate.
As a 9-year-old, my foot barely could depress the metal clutch, and the
next thing I knew, the ancient red tractor was jerking uncontrollably as I traveled across the barnyard. As the nose of the tractor snapped through the first wooden gate, I envisioned traveling across the cornfield and into the buildings at our next farm.
As this surreal, erratic journey continued, I could faintly sort out
the loud cries of instruction from Dad, Grandpa and the hired hand as my life flashed before my eyes. I contemplated the trouble I was going to be in after this uncontrolled journey was finally over. Fortunately, the right rear tire struck a massive wooden post that the now-shattered gate had been hinged on, and the
old engine coughed and sputtered before it came to a peaceful rest.
Watching the markets recently reminds me of that fateful first ride on the M. After a surprising lack of volatility earlier this year with the VIX hovering well below its historic average, it was easy to have forgotten what market volatility is like.
A common measure of stock market volatility is the Cboe Volatility Index, or VIX. The VIX index measures the expectation of stock market volatility over the next 30 days implied by S&P 500 index options.
It is our observation that uncertainty gives markets indigestion, and this theory was supported in early August. As of Aug. 12, while the average market close of the VIX was 14.49, changes in the political climate along with global interest rate volatility exasperated equity markets, resulting in the close hitting a high for the year of 38.57.
Volatility’s return may tempt you into bad investing habits like trying to “time the market” by selling and buying in an attempt to profit from short-term market swings. Trying to do so can lead to unfortunate outcomes. DALBAR has long measured the variance of the average investor compared to common market indices; unfortunately, average investor behavior continues to impair their returns.
“After dismal returns for the Average Equity Fund Investor in 2022 of -21.17% compared with the S&P 500 return of -18.11%, the Average Equity Fund Investor experienced an even higher gap against the market in 2023, experiencing returns of 20.79% compared with the S&P 500 returns of 26.29%,” according to the DALBAR Quantitative Analysis of Investor Behavior (April 11, 2024).
“How can this be?” you may ask yourself. Let’s take a look at another study regarding what the results of missing only a few days of strong returns can have on an investor’s portfolio. Take a look at the chart on the opposite page (Ibbotson Associates).
While market volatility can be nerveracking, reacting emotionally and responding to short-term declines by changing long-term investment strategies could lead to regrettable results. Changes in your portfolio should be contemplated with your financial advisor based on changes in your goals and life events, not based on short-term market volatility. Maintaining a focus on your goals should allow you to ignore the feeling of whiplash I experienced on the M and to instead arrive more purposefully to your destination. For conversations beyond returns and asset-allocation, give our team a call.
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. The information has been obtained from sources considered to be reliable, but we do not guarantee that the foregoing material is accurate or complete and does not constitute a recommendation. Investing involves risk and you may incur a profit or loss regardless of strategy selected, including diversification and asset allocation. Any opinions are those of Tom McCartney and not necessarily those of Raymond James.
Tom McCartney is the Founding Principal of My Advisor & Planner and a Wealth Manager, RJFS. Securities offered through Raymond James Financial Services, Inc., member FINRA/SIPC. Investment advisory services are offered through Raymond James Financial Services Advisors, Inc. My Advisor & Planner is not a registered broker/dealer and is independent of Raymond James Financial Services.
Tom and his team are located at 107 S. 2nd St., Geneva, IL 60134 and can be reached at info@mapyourfuture.net, at 630-457-4068, or you can visit them at www.mapyourfuture.net.
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