Mcm september 2016

EPIC DELI

SANDWICHES FIT FOR FOODIES PAGE 13

SEPTEMBER 2016

Burgers THE RISE OF PUB GRUB

RAISE A STEIN!

UPCOMING OKTOBERFESTS

PAGE 42

P

PAGE 58

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INSIDE

FOOD & DRINK

BUSINESS & CIVIC

8 THE RISE OF PUB GRUB

39 WOMAN OF DISTINCTION

D.C. Cobb’s in Woodstock a top spot for unique burgers and brews

Jamie Maravich finds balance between banking career, volunteerism and family

13 EPIC-LY DELI-CIOUS New location, same crazy sandwiches

16 BEAN SCENE Conscious Cup Coffee Roasters leading the way in craft coffee

22 BORN AND BREWED

42 PRESERVING A LEGACY Fox Point Manor provides topnotch memory care for loved ones

HOME & LIFESTYLE

26 TRUE ITALIAN

Fall in love with these autumn reads

50 BOOK NOOK

FAMILY IN FOCUS

28 GOOD FORTUNE

54 ‘SELFIE’-WORTH

Yummy Asian Bistro chef Li Cheng goes from washing dishes to running the business

Is social media creating a society of narcissists?

TRAVEL

30 HONEYBAKED HAM CHEF

56 WINE WEEKEND GETAWAY

Jake Kuenster considers cooking a family affair

32 KITCHEN Q-AND-A With Woods Creek Tavern head chef Tony Girmscheid

34 THE BREAKFAST CLUB

BREWED

Five steps to success when investing

Scorched Earth Brewing Company committed to keeping it local After 17 years, authentic Italian cuisine drives Mandile’s success

22 BORN AND

40 FINANCE FOCUS

Benedict’s La Strata and Tony’s Café top spots to start your day

36 IN THE NAME OF SPAIN Tapas Calpé takes a trip to the heart of tradition

Local wineries converge near Starved Rock for Vintage Illinois Festival

OUT & ABOUT 58 RAISE A STEIN At these upcoming Oktoberfests

60 CALENDAR OF EVENTS See what’s happening in McHenry County this September!

62 ARTIST SHOWCASE McHenry resident Allison Bilinski shares ‘Patience,’ a photograph of her canine companion.

Scorched Earth Brewing Company committed to keeping it local

4 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

www.nwherald.com/magazine

CENTEGRA HOSPITAL-HUNTLEY NOW OPEN

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Our vision isn’t just about what happens inside our walls. It’s about how we can change your life beyond them.

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

ham, onion strings, barbecue sauce, jalapenos and a fried egg.

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

Features on Epic Deli, Scorched Earth Brewing Co., Tapas Calpé and breakfast hot spots Tony’s Café and Benedict’s La Strata will keep the cravings coming.

I may lack a certain culinary prowess in the kitchen, but I certainly know my way around a restaurant menu!

In this month’s Food and Wine edition, we’re satisfying your epicurean curiosity by featuring some of the county’s top spots for dining and drinking.

Gastropubs have become the latest craze, and D.C. Cobb’s in Woodstock takes its burger menu seriously. Two grilled-cheese sandwiches hold together bacon, grilled onions, Swiss cheese and mushrooms in the Dick Tracy burger, and the aptly named Hart Attack burger gets the salivary glands going, as it’s topped with pulled pork, Black Forest

Hungry?

The Oktoberfest season is upon us, which means it’s time to raise a stein and dance the polka. Find out what the Raue Center has in store for this year’s RauetoberFest, on Page 58. And – in “Meet the Chefs” – we’ve visited the kitchens of a few local cooks to discuss what inspires these culinary artists’ creations.

Whether you’re a self-proclaimed foodie or in desperate need of an evening out on the town, there’s never been a better time to dine in McHenry County than right now!

Published by Shaw Media 7717 S. Route 31, Crystal Lake, IL 60014 Phone: 815-459-4040 Fax: 815-477-4960 www.McHenryCountyMagazine.com

GENERAL MANAGER Jim Ringness 815-526-4614 jringness@shawmedia.com DIRECTOR OF NICHE REVENUE Sherri Dauskurdas 630-427-6263 sdauskurdas@shawmedia.com

Bon Appetite!

Kara Silva, Editor

EDITOR Kara Silva 630-427-6209 ksilva@shawmedia.com DESIGNER Carol Manderfield 630-427-6253 cmanderfield@shawmedia.com

on the

COVER

Quality pub grub is on the rise.

Find out why award-winning D.C. Cobb's in Woodstock is a preeminent place to explore the world of burgers and brews, on Page 8.

Photo by BEN JOHNSON

6 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

CORRESPONDENTS Melissa Riske, Kelsey O’Connor, Shonda Dudlicek, Yvonne Benson, Tom Witom, Allison Horne, Kevin Druley, Chris Walker, Stephanie N. Grimoldby, Michelle Stien, Sandra Manley PHOTOGRAPHERS Ben Johnson, Heather Nelson, Nancy Merkling

McHenry County Magazine is available by subscription for $24 a year. If you would like each month’s edition mailed to your home, send payment information and address to McHenry County Magazine, 7717 S. Route 31, Crystal Lake, IL 60014 or via email at subscriptions@ shawmedia.com.

www.nwherald.com/magazine

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The Challenger burger. Those who finish the burger in 20 minutes win a D.C. Cobb's hat.

The Rise of Pub Grub D.C. Cobb's a top spot for burgers and brews

By KELSEY O’CONNOR | Photos by BEN JOHNSON

T

he people of McHenry County spoke, and D.C. Cobb’s listened.

wanted our burgers to be different, and we wanted to put together combinations that people might not think of on their own.”

A few years ago, the Woodstock pub had a completely different The end result is an impressive list of menu. But, out of all of its menu items, a few options stood out as the most popular 20 inventive burger creations, most of which are named after people and places – the burgers.

D.C. Cobb’s started from scratch to create native to Woodstock. The Otis burger, for instance, is named after a Woodstock an entirely new menu featuring giant, resident who died in a car accident in delicious burgers.

2013. For every Otis burger sold, D.C. Owner Dan Hart and his team spent six Cobb’s donates one dollar to the Otis months experimenting with creative Foundation, which raises scholarship combinations. They also turned to the funds for college students. community to help create the new menu.

Another of the most popular options “We put a lot of thought into launching is the Dick Tracy, a burger topped with that menu,” says Hart. “We asked people mushrooms, bacon, Swiss cheese and through Facebook what they’d like to see grilled onion served between two grilled and researched other burger joints. We cheese sandwiches. Its name is an

-Continued to page 10

FOOD & WINE

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 9

-Continued from page 9 homage to Charles Gould, creator of the comic-strip detective and a long-time Woodstock resident.

Introducing an all-burger menu was a risk, but it paid off. For two consecutive, Northwest Herald readers selected D.C. Cobb’s as a Best of the Fox honoree for having the best burgers in McHenry County.

something great by adding food,” says Hart. “We wanted to make it into something more than a neighborhood bar.”

During that transition, Hart decided to tap into the pub grub trend of upscale food in a casual atmosphere.

“People want to go to a place that feels comfortable and feels like home,” says Hart. “I wanted to take the concept of The restaurant also offers an extensive a nice restaurant and blend it with the array of craft beers. The pubs 24 taps atmosphere of a pub. One the of the feature a selection of local and national great things about D.C. Cobb’s is the brews.

D.C Cobb’s has been open since the ’80s, ambiance. Everybody is welcome, and but – before Hart took over in 2008 – the we’re happy to see them.” pub didn’t serve any food.

“We thought that we could really give back to the community and make

10 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

FOOD & WINE

Dick Tracy burger

u D.C. Cobb’s is located at 226 Main St. in Woodstock.

For the menu and restaurant hours, call 815-206-5580 or visit dccobbs.net.

www.nwherald.com/magazine

INDOOR Other pubs with quality grub: DUKE’S ALEHOUSE AND KITCHEN 110 N. Main St. Crystal Lake 815-356-9980 thedukeabides.com An eco-conscious gastropub with regular live music and karaoke.

The eclectic menu features plenty of vegetarian and vegan options.

TRACKS 108 W. Main St. Cary 847-639-6064 tracksbarandgrill.com A Cary staple for three decades, this neighborhood bar is known for its extensive burger menu and fish fry. Come for the great weekly specials, such as $2 burger Tuesdays.

THE COTTAGE 6 E. Crystal Lake Ave. Crystal Lake 815-459-7520 thecottagepub.net

The Hurricane burger

This local hangout serves up everything from flatbread pizzas and burgers to fajitas. On weekends, patrons can enjoy bloody Marys, oysters and seafood specials.

CARY ALE HOUSE & BREWING COMPANY 208 W. Main St. Cary 847-639-7244 caryalehousebrewing.com Located in a historic space, this gastropub offers locally sourced food made from scratch daily.

Guests also can sip specialty cocktails and craft beer.

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Th

g ikin eV es t Qu

y l c i p e deli-cious

New location, same crazy sandwiches

By KELSEY O’CONNOR | Photos by HEATHER NELSON

T

here’s one common complaint that the staff at Epic Deli hear regularly; the menu is so diverse, and delicious, that patrons have a hard time deciding what to order.

“We’re doing unique, fun sandwiches, something that you probably couldn't get at any other sub shop,” says general manager Tyler Wildey. “We’re trying to do something different.”

The unique sandwich joint first opened five years ago. The shop began serving up a variety of creative subs and quickly drew in a loyal following.

Today, the menu has expanded to include close to 50 subs and paninis, one burger and a rotating roster of specials.

And the menu isn’t the only thing that grew. As Epic Deli became more popular, it was clear that the sub shop had outgrown its space. The original location could only seat 20 people. The addition of a back dining room added about 40 more seats, but the small space still couldn’t keep up with the growing demand.

So, Epic Deli closed for three weeks in June in order to pack up and move “When we started out we had lines out to a new, larger space. The new spot, located in a former sports bar the door every day,” says Wildey.

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

FOOD & WINE

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 13

“Our following has been really great and everyone in the area has been really supportive. We have regulars that come every week that drive an hour to get here.

It’s just good food; there’s something for everyone.”

The Chazz

–Tyler Wildey, general manager of Epic Deli in McHenry The Deadpool Changa

The Pandamonium

-Continued from page 13 in McHenry, held it’s grand opening in July.

It can easily fit 100 people and includes an outdoor patio. The number of staff has also increased to around 25, helping to relieve some of lengthy lines.

The new space has retained the relaxed, family-friendly atmosphere of the original location. Wildey and his team quickly spruced up the dark interior, adding arcade games, brighter colors and a large mural by a local artist.

“We’re really excited about how it came out; it looks really nice,” says Wildey.

salami, bacon, ham, pepperoni, roast beef, pepper jack, provolone, cheddar, banana peppers and ghost pepper ranch. If that sounds like a lot of ingredients, it is. Epic Deli prides itself on serving up “sandwiches of epic proportions.”

Each sub’s large size is mainly due to the host of creative ingredients piled on each one. The menu boasts a wide range of unique flavor combinations; visitors can try pulled pork and chicken strips with cherry coke barbecue sauce or a Chicago-style Italian beef chimichanga.

The menu also has stayed largely the same at The team draws inspiration from anywhere the new location. The most popular sandwich and everywhere. Wildey says he gets ideas from eating out at different restaurants, still is The Viking Quest – turkey, pastrami,

14 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

FOOD & WINE

reading cookbooks and watching culinary shows on Food Network.

“It helps to have a lot of creative people around me,” he says. “We’ve been lucky to have a lot of really great chefs work with us.”

Wildey says the support from the community has helped Epic Deli develop into what it is today.

“Our following has been really great and everyone in the area has been really supportive,” he says. “We have regulars that come every week that drive an hour to get here. It’s just good food; there’s something for everyone.”

www.nwherald.com/magazine

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Bean scene 16 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

FOOD & WINE

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LOCAL SHOPS TAKE TO CRAFT COFFEE

By TOM WITOM

In 2010, Conscious Cup Coffee moved to its current location on Route 14, where its space doubled and a big kitchen was added, enabling the company So says Michael Shipley, to produce its own flavored managing partner of the chocolate, coconut and vanilla independent, family-owned syrups from scratch and to business. The business roasts crush ginger and cardamom about 4,000 pounds of coffee for homemade chai. Shipley beans a month to supply Shipley’s flagship store in Crystal cites a commitment to using completely natural ingredients.

Lake, Cook Street Coffee – a sister outlet in Barrington, Both venues are full-service acquired in 2013 – and a number cafes that offer similar menus featuring specialty coffee drinks, of nearby wholesale coffee clients. breakfast pastries and a variety “We roast the highest grade we of sandwiches.

During its decade-long run, Conscious Cup Coffee Roasters has witnessed robust growth in specialty coffee.

can source of environmentally sustainable, seasonal coffee beans,” Shipley says. “Coffee is a commodity, and only the top two to three percent of coffee beans grown can offer really intensive flavor and be unique in their characteristics. Those are the ones we seek out, buying from such growing regions as Ethiopia, Kenya, Colombia, Guatemala, Indonesia and elsewhere.”

“We also sell a ton of packaged coffee, as well as equipment for home brewing, including French press, Chemex brewers and mugs,” says Shipley.

Recently the shops started selling cold-brew and nitro coffee on tap. Nitro coffee is a popular, nitrogen-infused, non-alcoholic coffee that retains its freshness and flavor; many customers take it home in growlers.

-Continued on page 18

www.nwherald.com/magazine

FOOD & WINE

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 17

Other spots for specialty coffee ¢ GROUNDS COFFEE BAR 82 Railroad St. Crystal Lake 815-900-1339 SUMMER HOURS: Monday through Friday, 6 a.m. to 6 p.m.; Saturday and Sunday, 7:45 a.m. to 6 p.m.

¢ ETHEREAL CONFECTIONS Photos Provided

HOURS: Sunday through Thursday 7 a.m. to 10 p.m.; Friday through Saturday 7 a.m. to midnight.

-Continued from page 17 Shipley isn’t intimidated by the influx of satellite stores by corporate giants, like Duncan Donuts and Starbucks. They are pursuing a different clientele; there’s room in the market for them, he says.

“Because we’re small and do 30-pound batch roasts, we can buy great coffee and create personal relationships with farmers and bring something special to our customers,” he says.

Though nothing is set in stone, Shipley says his company would “like to have a third store up and running in 2017, if possible.”

The more craft-focused specialty coffee shops that open, the better for all of us, Shipley observes. It elevates peoples’ perception of coffee, he says.

Today’s consumers are more aware of the origin and uniqueness of coffee from specific farms.

18 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

113 S. Benton St. Woodstock 815-575-9315

Research has shown specialty coffee “tangibly tastes better,” says Shipley, whose favorite is espresso.

He defines specialty coffee as seasonal, selectively sourced from a specific growing region, specific processing mill and specific farmers.

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FOOD & WINE

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¢ COOK STREET COFFEE 100 E. Station St. Barrington 847-387-3768 HOURS: Monday through Friday, 6 a.m. to 6 p.m.; Saturday, 7 a.m. to 6 p.m.; Sunday, 7 a.m. to 5 p.m. (sister store of Conscious Cup Coffee).

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Dr. Stephen Rivard (left) and Mary Kathryn Courtley (right).

“Before getting treatment at Illinois Vein Specialists, I thought that an open wound (leg ulcer) would just be a part of my life…and I would suffer in silence.”

W

hen mary kathryn courtley came into Illinois Vein Specialists to sell advertising for her local radio station, she would have never guessed her fortuitous encounter with Dr. Stephen Rivard would be such a blessing. Upon receiving a walk through of some of the procedures, Dr. Rivard noticed a small wound around her ankle and kindly asked if she would be willing to have an ultrasound of her legs. It was then that Dr. Rivard diagnosed her with varicose veins and promised that he could make her “venous leg ulcer” go away for good.

Although Mary Kathryn was not completely reassured, as she heard many Doctors make similar promises before, she was wiling to try whatever possible solution was available to her.

She recalls, “When I first got my ulcer I had no idea what it was. Naturally, I went to see my dermatologist, who took skin samples but could not determinethesourceoftheproblemandeventually referred me to another Doctor who tried to treat it topically. This went on for months with no hope, so I was then referred to a third Doctor, who performed painful scraping while wrapping the wound and prescribing medications to reduce the swelling. All of these attempts made the wound smaller, but it never really healed.

After exhausting what I believed to be my only options for two years and spending thousands of dollars, including testing for diabetes and seeing a holistic medicine practitioner, I simply covered it up with Band-Aids and wrapped it with scarfs. I felt completely hopeless.”

WHAT ARE VENOUS LEG ULCERS? Unfortunately, Mary Kathryn’s story is no anomaly but rather a common problem amongst the

general population. Generally, venous ulcers are open wounds predominately occurring in the lower legs of people suffering from poor circulation, often caused by inefficient vein valves that have been stretched and break. Eventually, this causes the tissue to swell and break open. Although the prevalence of venous ulcers in the U.S. is around 1 million people, if the source of the ulceration is left untreated, venous ulcers can recur and persist from months to many years, having a significant impact on a patient’s quality of life.

WHY MOST DOCTORS AND PATIENTS ARE UNAWARE? A CHANGING PARADIGM For the past several decades, compression therapy has remained the most common standard of care for venous leg ulcers and chronic venous insufficiency. However, wound wraps and compression stockings along with alternative topical or oral treatments, while helpful to increase circulation and reduce the size of the wound, require lifelong commitments to maintain and are frequently insufficient to actually heal a venous leg ulcer in a timely and cost effective manner when unaccompanied by treatment at the source.

Although treating a venous leg ulcer is somewhat common for Dr. Rivard at Illinois Vein Specialists, most other physicians and patients are unaware of the possibilities varicose vein treatment can have on the medical world. One of the reasons for this may be due to the fact that the practice of Phlebology (varicose and spider vein treatment) is the newest Board Certified sub-specialty in medicine (2008) with Dr. Rivard being of the first and limited few in Illinois. Mary Kathryn mentioned the fact that, “…Dr. Rivard was actually the first

Doctor in 2 years to call my wound an ‘ulcer’.” Dr. Rivard notes, “As I learned and began to understand the dynamic benefits of improving circulation through the treatment of chronic venous hypertension (varicose veins), I was both astonished and delighted to find how quickly leg ulcers could heal when treated at the source of the problem.” At IllinoisVeinSpecialists,Dr.Rivardemphasizes,“We have incorporated a broader mission not only to educate the general public on the implications of vein disease, but also other physicians so that they may better understand the possibilities for alternative treatments.”

A ROOM FOR HOPE AT IVS Mary-Kathryn recalls, “...there is barely a scar now and until I actually did it I didn’t realize how much of a difference the procedure could make on my life.

That is why it is so important when I see other patients who suffer like I did to share my story of hope.”

To find out how Illinois Vein Specialists, A Center of Excellence in the Diagnosis and Treatment of Vein Disease™, might be able to help you: call for an appointment at 847-277-9100, stop by our offices at 22285 Pepper Rd, (suite 105), Lake Barrington and look at our “brag book” or visit us on-line at www.

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Scorched Earth Brewing Co. committed to keeping it local

By KEVIN DRULEY

If “Drink Local” is the credo of the burgeoning craft beer movement, someone from Scorched Earth Brewing Company ostensibly was seated in the front of the room the day that mantra debuted.

McHenry County barn wood decorates the taproom at the Algonquin establishment, where berries from Heider’s Berry Farm in Woodstock are used for some brews, in addition to other homegrown products.

Co-owners Michael and Jennifer Dallas, who met in high school in Marengo and have been together for almost 20 years, favor the homey approach, and then some. Displaying their brewing equipment in the taproom is the final touch.

“You smell all the brewing smells; you kind of almost experience it, in a way,” Jennifer Dallas

22 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

FOOD & WINE

says. “I think that’s something that people really like, too. They get to kind of feel like they’re a part of it.”

Illinois Made, a department within the Illinois Office of Tourism, recently recognized Scorched Earth for its commitment to being local – producing products in Illinois using source materials from other state businesses. The brewery received an “Illinois Made” designation in July, a badge that only figures to boost visibility, which has grown since its 2014 opening.

Mike Dallas, a successful home brewer – thanks in part to the kit he received for Christmas about 10 years ago ¬– ultimately advanced his passion past the dreaming stage. After numerous family discussions, he left his career in public administration to begin the stages of opening a brewery. His wife certainly supported his vision. www.nwherald.com/magazine

“You smell all the brewing smells; you kind of almost experience it, in a way. I think that’s something that people really like, too. They get to kind of feel like they’re a part of it.”

- Jennifer Dallas, co-owner of Scorched Earth Brewing Co. in Algonquin

Photos provided

Jennifer Dallas works full time at Morgan Stanley, barrels, and Jennifer Dallas says that plans call but – nonetheless – is extremely involved as for distribution soon. co-owner of the brewery.

Food trucks and live music are frequent features “It was always that gradual learning about the at Scorched Earth, which offers tours at 11 a.m. process and then really deciding, ‘Hey, this could on the first Saturday of each month, barring be a viable business for us,” Jennifer Dallas says. major holidays. The next tour is set for Oct. 1.

“Definitely a process.”

For $10, the price includes a beer tasting and a Scorched Earth pint glass.

Scorched Earth, which is open from Thursday through Sunday (For hours, check the schedule at www.scorchedearthbrewing.com.), typically offers around 10 beers on tap, and unveils a new release during most weekends.

Inevitably, tour questions arise about the brewery’s name. Naturally, the name originated from research the couple conducted in the hopes of furthering the ultra-local motif.

Mainstay beers such as Hickster (American cream ale), Rugged Coalminer (porter) and Base Jumper (IPA) also are packaged in bottles. Along with crafting strong seasonals, Scorched Earth also is committed to perfecting its sour beers.

Frequently offered on tap, the sours are aged in

“We definitely wanted something that was tied to Illinois’ history,” Jennifer Dallas says. “We saw the pictures of the prairie and then the prairie fires, and we just thought, ‘Oh, Scorched Earth.

There’s kind of something to that.’ … The prairie fires represent something that, one on hand, is

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destructive, but it also represents kind of all of our ecosystems that we have in the state today and kind of new beginnings, in a way.

“We just thought it was relevant and something that we could do a lot with.”

IF YOU GO

SCORCHED EARTH BREWING CO. 203 Berg St. Algonquin 224-209-8472 scorchedearthbrewing.com

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 23

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t e e M s f e h C the

True Italian

AFTER 17 YEARS, AUTHENTIC ITALIAN CUISINE DRIVES MANDILE’S SUCCESS

By YVONNE BENSON | Photos by NANCY MERKLING

M

andile’s Italian Ristorante in Algonquin embodies an authentic Italian spirit.

It embraces family-style dining on made-fromscratch dishes.

“Mandile’s is a true authentic Italian establishment,” says Michael P. Mandile. “We strive to produce fresh-made pasta, brickoven pizza, fresh seafood, center-cut steaks and the freshest of produce, all within a warm atmosphere.”

The recipes served at Mandile’s come from Calabria, the southern region of Italy where the views consist of both mountains and seascapes.

pasta sheets, layered with a blend of imported cheeses and prime grade beef – it’s simply outstanding.”

“When we say Italian we mean it; we make everything from scratch,” he says. “You will not see any cans or processed product in our kitchen. The true Italian way is our business model – no corners are cut. This is what has driven success over the past 17 years.”

When Mandile’s Italian Ristorante first opened in 1999, the space was a blank canvas for Mandile to bring his vision to life.

Likewise, customers often comment on the romantic atmosphere achieved at Mandile’s restaurant. Customers are transported to another place; one that’s warm, inviting and different from the doldrums of daily life.

Chef G. Castillo is seasoned in a variety of cuisines, ranging from Mexican, French and, of course, Italian. After years of working under French chefs, Castillo became an executive sous chef for five years at a well-known Italian restaurant in Chicago. Now he’s at the helm of the Algonquin Italian eatery.

“I have been [at Mandile’s] ever since 2011,” Castillo says. “It was the perfect mix of luck and timing I would say, it is a great establishment.”

26 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

“It is quite amazing how everything has progressed since then,” says Mandile.

Castillo’s favorite dish to cook is Porchetta, although you may not find it on the regular dinner menu.

When it opened, there was only open land surrounding the restaurant. Now Algonquin has grown around the restaurant and with it.

“It takes quite a bit of skill and time to master this but, when executed perfectly, it is truly satisfying,” says Castillo. “Porchetta is a traditional Italian Dish; it is a boneless pork roast stuffed with garlic, rosemary, fennel and layers of meat … . Slow roasted, it’s quite the treat.”

The combination of Mandile’s hospitality and Castillo’s Italian cooking, helps create an environment reminiscent of dining in an intimate restaurant on the southern coast of Italy.

Mandile recommends Oysters Rockefeller from the restaurant’s dinner menu.

“Fresh, East Coast oysters stuffed with spinach and a blend of cheese and sambuca, baked to perfection,” Mandile says. “Our lasagna is a big seller; the best I have ever had. [It is] handmade

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IF YOU GO

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MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 27

GOOD FORTUNE

Yummy Asian Bistro chef Li Cheng goes from washing dishes to running the business

By YVONNE BENSON | Photos by NANCY MERKLING

Owner and Chef Li Cheng of Yummy Asian Bistro in Fox River Grove immigrated to the U.S. from a small village in China, where his only exposure to cooking was his mother’s.

Cheng arrived in New York City about 13 years ago.

He worked his way up in a Chinese restaurant, from washing dishes to cooking.

“I learned how to cook, step by step in the restaurant,” he says.

Cheng worked at a variety of restaurants, gleaning knowledge from each one. He learned quickly and did well. Now, he is living the American Dream; he’s running his own business.

beef and pork. It’s a main course.”

When it comes to eating his own food, the chef’s go-to menu item is, surprisingly, an American dish.

“I mostly eat the General Tsao Chicken and the fried rice,” he says.

Those dishes are admittedly different from Cheng’s Chinese roots.

“The food I serve in the restaurant is American style,” he says. “For example, back home, we have the whole fish, but in America it’s without the bones – same with chicken. At home, we eat the whole chicken, but here there’s white meat and dark meat; it’s totally different.”

Other differences include the spices. There’s Hunan and Szechuan, which are completely different flavors, he says.

The chef enjoys cooking, he says, however, “It’s my business so I need to do it. Right now, I work six days a week “Here [in America], there is just one kind of spice,” Cheng says. “Once I tried [Szechuan spice] in the with only Mondays off.” restaurant, but customers could not eat it, so they said, Yummy Asian Bistro serves a ‘Only American style.’” variety of Asian cuisines, including On Mondays, when Chef Li gets a day off, he doesn’t Chinese, Japanese and Thai.

People rave about the restaurant’s eat Chinese food – American style or authentic. sushi maki rolls, particularly the “Sometimes I just eat pizza or I try a diner or steak Spicy Tuna. house; other times I try Thai food,” he says.

However, Cheng says that his Cheng has certainly come a long way from his mother’s favorite dish to cook on the cooking in a Chinese village. As the owner of Yummy menu is the “General Tsao Asian Bistro, Cheng enjoys offering a fusion of Asian Chicken because it’s very flavors to the American palate. easy,” he says (with a laugh). “It’s white chicken IF YOU GO meat, and then you YUMMY ASIAN BISTRO sauté with the sauce.

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MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 29

For HoneyBaked Ham chef Jake Kuenster,

COOKING IS A FAMILY AFFAIR

By CHRIS WALKER | Photos by NANCY MERKLING

H

oneyBaked Ham and Café in Crystal Lake features a healthy selection of ham and turkey sandwiches, salads and sides.

Specialty sandwiches include the BBQ Smoked Stacker, Ham and Turkey Pesto, Roast Beef and Cheddar, Ham and Turkey Bella and Mediterranean Veggie. Guests also can build their own sandwich by choosing from an array of meats, cheeses, sauces and fresh breads.

HoneyBaked Ham and Café’s chef, Jake Kuenster, took some time away from the kitchen to chat with McHenry County Magazine about cooking and what he enjoys most about food.

CHRIS WALKER: How did you get into cooking?

JAKE KUENSTER: Both of my parents are wonderful cooks. My grandmother owned her own catering business. Food has always been a huge deal on both sides of my mother’s family and my father’s family; they taught me to love food.

WALKER: What do you like most about cooking?

u IF YOU GO

HONEYBAKED HAM AND CAFÉ 5186 Northwest Hwy., Suite 139 | Crystal Lake 815-477-4426 www.myhoneybakedstore.com/crystallake/1721

30 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

KUENSTER: Of course the eating part is number one.

I love to find a dish that is amazing to me and learn how to cook it myself. Nothing is better than cooking a meal and sharing it with my loved

FOOD & WINE

ones, and watching their faces [fill] with delight from something I cooked.

WALKER: What is your training, background and previous experience?

KUENSTER: My father owned a barbecue restaurant when I was a kid. I started cooking there. Then, I got a job as a line cook at a restaurant in my hometown.

After that, I started working at my mother’s restaurant. I have been there ever since.

Walker: What is your signature dish/favorite thing to prepare?

KUENSTER: That is a tough question. My favorite food to prepare is whatever I am craving at the moment, from Greek to Mexican to Polish to Italian.

I think my specialty is large pieces of meat. From smoking ribs, chicken, pork shoulder, whole pigs to roasting leg of lamb, prime rib or deep-frying whole turkeys.

Right now I am interested in lamb barbacoa for tacos. That is roasting lamb shoulder or leg of lamb in agave leaf with chili peppers. Yum!

Bastianich. The reason I look up to these chefs all has something to do with what they cook. If they cook too fancy it turns me off. I love simple dishes that don’t taste simple. If they cook the food I like, which is endless, I like them.

WALKER: What's your favorite cooking memory?

KUENSTER: My mother cooking my favorite birthday dinner in August when it’s about 100 degrees out.

She would make me pork sauerkraut and dumplings. It’s a very labor-intensive meal.

She is a wonderful mother.

WALKER: You get to make dinner for a party of any four people in the world.

Who are they and what would you serve them?

KUENSTER: Bobby Flay, Giada De Laurentiis, Emeril Lagasse and Rick Bayless.

I would make a steak for Bobby, lasagna for Giada, shrimp and grits for Emeril and lamb barbacoa tacos for Rick. I would want feedback on all the meals I made for them so they could teach me how to make each meal better.

WALKER: Do you have any culinary heroes you look up to?

KUENSTER: Rick Bayless, Bobby Flay, Giada De Laurentiis and Lidia

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MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 31

Kitchen Q-and-A WITH WOODS CREEK TAVERN HEAD CHEF TONY GIRMSCHEID

By CHRIS WALKER | Photos by HEATHER NELSON

W

oods Creek Tavern, a gastropub in Lake in the Hills, focuses on serving local and regional craft beer, wine on tap, and fresh, classic American fare in a welcoming environment.

Chef Tony Girmscheid took some time away from the kitchen to chat with McHenry County Magazine about his culinary skills and what he enjoys most about cooking.

CHRIS WALKER: How did you get into cooking?

WALKER: Do you ever get tired of cooking?

TONY GIRMSCHEID: I got into cooking when I was 8 years old. I came downstairs and my Uncle Jerry was cooking French toast and taught me how to do it.

GIRMSCHEID: I never get tired of cooking. It can be tiring, but I never get tired of it. I just wish I didn’t have to clean up the mess afterwards!

WALKER: What do you like most about cooking?

GIRMSCHEID: My favorite thing about cooking is that there are no rules or boundaries.

WALKER: What is you training, background and previous cooking experience prior to Woods Creek Tavern?

GIRMSCHEID: My training started in the Army, then to L’Academie De Cuisine in Maryland.

I have worked in many different types of cuisine, focusing on techniques and dishes that I enjoy the most. I have worked in a country club setting, as well as everything from white tablecloth to modern Italian to contemporary American.

WALKER: What’s your favorite cooking memory?

GIRMSCHEID: My favorite cooking moment was serving 800 guests on New Year's Eve at Walleye Grill. We had five ports of call throughout the venue and ran service flawlessly.

WALKER: You get to make dinner for a party of any four people in the world (dead or alive). Who are the four and what do you serve them?

GIRMSCHEID: I would love to cook for my four grandparents. They all died, but it would be an amazing experience to cook for them all at the same table.

I love comfort food. There is nothing like a well-balanced meal.

WALKER: What is your signature dish or favorite thing to prepare?

GIRMSCHEID: My signature dish is any type of homemade pasta. I love to make all types of pastas and all types of sauces.

Any time that I get an opportunity to make a homemade pasta, I find myself at ease and relaxed.

WALKER: What are your favorite things to eat at home?

GIRMSCHEID: My favorite things to eat at home are Georgio’s Pizza and homemade pasta. I love Italian food for the consistency and reliability. I enjoy simple flavors done well.

32 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

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MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 33

THE BREAKFAST CLUB Benedict’s La Strata and Tony’s Café top spots to start your day

By ALLISON HORNE Breakfast has taken on a life of its own at several local restaurants in McHenry County. From specialty French toast to stratas and beignets, there are so many must-haves just waiting to get devoured.

The 2016 Best of the Fox, voted on by Northwest Herald readers, honored Benedict’s La Strata for “Best Breakfast” in McHenry County, and Tony’s Café was voted “one of the best” in the same category. (Brunch Café in McHenry and Fox River Grove also was voted as “one of the best” spots for “Breakfast.”)

John Pilafas first opened Benedict’s Eggs and More about 15 years ago in Dundee with his wife, Sara. When the couple moved to Crystal Lake eight years ago, they decided to open up another location in the neighborhood, Benedict’s La Strata.

“I create the things that go on the menu,” Pilafas says. “I try to change up the seasonal menu items at least every eight weeks or so.”

Pilafas says eggs benedict is the most popular menu item, but that everyone also loves the handmade beignets. His personal favorite, which he admits is a tad on the heavy side, is the goat cheese and artichoke strata, which is essentially a baked casserole.

But it’s not just the food that everyone loves at Benedict’s La Strata. The restaurant also is known for its excellent coffee, which is Pilafas’ own blend, which is specifically made by Intelligentsia for the restaurant.

“It took me over six months to pick a coffee when we first opened,” he says. “We now have our own private blend from Intelligentsia that they roast for us every week, called ‘Benedict’s Blend.’”

“We used to call ourselves the Charlie Trotter’s of breakfast food,” Pilafas says. “We wanted to Pilafas also sells it across the street at Taste treat breakfast more like a fine-dining experience of Benedict’s, where they sell espresso, when we first started.” cappuccinos, pastries and gifts. His wife, who is The restaurant, located at 40 N. Williams St. in the creative genius behind décor and marketing Crystal Lake, was such a hit that the duo decided at the restaurants, handpicks the gifts sold at to open up more of a grab-and-go place, called the store.

Taste of Benedict’s, across the street, for those “The food is the main attraction, but it’s pretty in a hurry. much become the place where everyone goes His passion for food and the local, friendly atmosphere has earned Benedict’s La Strata a slew of other Best of the Fox awards this year, including “Best Vegetarian,” “Best Bowl of Soup,” “Best Kids Menu,” “Best Omelet” and “Best Pancake.”

“It’s always quite an honor,” Pilafas says. “I always get a kick out of winning best breakfast.

It’s something to shoot for all the time. Now when I get the James Beard Award… .”

to meet,” Pilafas says. “The staff is extremely friendly, everyone knows everyone by first names. It’s really just a gathering place.”

Just down the street is Tony’s Café, another family favorite in Crystal Lake. Owner John Zimka took over Tony’s two years ago when the former owner, Tony, decided to retire after 20 years of owning the business. Zimka has kept the same family-friendly atmosphere – including keeping its staff members.

Pilafas regularly changes Benedict’s La Strata’s “That’s really the crux of who we are,” Zimka menu based on the season, but there are plenty says. “It’s just like a giant, big family.” of regular food items that keep the locals coming Tony’s Café also was recognized in the Best of back for more.

34 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

FOOD & WINE

the Fox contest for being a “one of the best” honoree for having the best “Omelet.”

“It’s definitely good for business,” Zimka says.

“It’s something that gives you a pat on the back and makes us feel like we’re doing something right and that we’re heading in the right direction.”

Tony’s Café has undergone some major changes since Zimka took over, including the addition of an outdoor patio, which adds an extra 60 to 70 seats, as well as upping the quality and uniqueness of the food. It may be easy to make eggs and bacon at home, but Tony’s Café offer more than your basic breakfast.

“I came up with a stuffed potato pancake, which is a pancake filled with sausage, bacon, cheese, eggs and another pancake on top with sausage gravy,” Zimka says.

He says the pancake berry burrito also is popular, which consists of a pancake with yogurt, blackberries, kiwis, strawberries and other various fruit.

“I’m constantly trying new menu items, making it more eclectic, and trying to figure out what the customers want,” Zimka says. “We also offer very large portions. I’m sure no one ever walks out of here hungry.”

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BENEDICT’S LA STRATA 40 N. Williams St. | Crystal Lake 815-459-6500 www.benedictseggs.com TONY’S CAFÉ Dartmoor Plaza Shopping Center 1030 McHenry Ave. | Crystal Lake 815-477-8118 tonyscafe.weebly.com

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In the name of Spain

TAPAS CALPÉ A TRIP TO THE HEART OF TRADITION

By SHONDA DUDLICEK

An Italian butcher opens a Spanish tapas restaurant inside of a meat and wine shop.

gravy,” Domanico says. “Everybody loves that dish.”

Frutti di Mare, which is fettuccini and grilled vegetables sautéed with a seafood medley of bay scallops, mussels, clams, calamari, white bass and jumbo gulf shrimp in fresh garlicolive oil sauce.

Photo provided

It almost sounds like the beginning of a joke, but – in fact – Nick Domanico, along with business partner Rich Monfeli, run Orchard Prime Meats and Wine Shoppe in Cary (open seven days a week), while Domanico also runs Tapas Calpé restaurant with his son, John, (four days a week) in the same location.

The tapas restaurant, which opened 10 years ago, is named after Calpé, Spain, a town located on the Mediterranean coast. Domanico’s father-in-law lives in Spain and has visited him there more than 20 times over the years.

“It’s a beautiful place on the water,” Domanico says.

“I’ve taken a liking to how [a] tapas restaurant is run and the culture – the communal thing,” Domanico says. “I had always been in the meat business in my family, and we had enough room in our store.”

The menu changes three times a year, not including weekly specials. Domanico and his son tinker with it during the days the restaurant is closed.

“Our menu was created through the experience of eating food in Spain and being in the meat market business,” says Domanico. “We sell a lot of what we have here. Every week we calibrate with chef Julio Ramirez, who understands Spanish cooking.”

36 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

Ramirez, who is Ecuadorian and a friend of Domanico’s, used to own Julio’s Café in Lake Zurich and, after closing it, came to work at Calpé.

Domanico is content with Tapas Calpé only being open four days a week.

Shrimp is a popular dish and cold tapas, such Catalan Ceviche, which comes with bay scallops, calamari, white bass and jumbo gulf shrimp mixed in a citrus mojo salsa with blood orange, cilantro and Latin chilies. Hot tapas include Spicy Shrimp, which is a jumbo gulf shrimp sautéed with red pepper flakes, Spanish white wine and roasted garlic sauce. Domanico also points to the Spanish ribs – thick and slow roasted “Spanish style” in a classic barbacoa sauce.

Tapas Calpé offers wine dinners, which pair different dishes with complementary wines. Happy hour specials were added from 4 to 6 p.m.

Wednesdays and Thursdays to drum up more business. Tapas Calpé offers $12 wine bottles and a glass of wine for $4, craft beer bottles for $2.50 and $6 special tapas plates picked each week.

New to the tapas-style of dining? Domanico “If you want to keep your name on a quality advises groups order multiple items. product, you can’t be open a lot,” he says of the “It’s an informal way of eating. You don’t just 50-seat restaurant. “After 30 years in business, I order a dish and wait. They come out as you know what it takes to be sustainable.” order them,” Domanico says. “It’s not for Creating new dishes every week is a lot of everyone; this is more you order different things work, Domanico says. Recent offerings include and wine to go with what you’re eating.” seafood pasta, fingerling potatoes, Medjool dates from Lebanon and lobster paella.

¢ IF YOU GO

“It’s not just Spanish but Mediterranean, even some French,” he says.

Domanico’s favorite dish is pasta, which he makes himself from his grandmother’s recipe.

“Calabrese pasta, with a hearty, rich kind of

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TAPAS CALPÉ

133 W. Main St. | Cary 847-639-3991 | tapascalpeofcary.com HOURS: 4 to 6 p.m. (happy hour) Wednesdays and Thursdays; and dinner from 5 to 9 p.m. Wednesday through Saturday

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COMMUNITY-DRIVEN

Jamie Maravich finds balance between banking career, volunteerism and family

By MELISSA RUBALCABA RISKE | Photos by FROM ME 2 YOU PHOTOGRAPHY

A

s a high school student Jamie Maravich took a friend’s advice and found a parttime job working at a bank. She never could have predicted it would be the start of her career.

From her role as a bank teller through the ranks of several jobs and titles, Maravich has come to understand the banking business and, today, she’s a market president, responsible for 12 retail branches in McHenry and Lake counties.

“It’s been a great place to work because I’ve been able to do a number of different roles, and it feels like a number of different careers without leaving the company,” Maravich says.

And beginning a career in banking as a high school student was a lesson too, as she learned how to prioritize work, school and making time for a social life. After graduating high school – and while working full time for BMO Harris – she attended classes at Harper College before enrolling at Illinois State, where she completed her bachelor’s degree in organizational management. Later, while once again working full time at the bank, she completed her master’s degree.

From managing projects to managing operations and retail locations, Maravich says she has enjoyed her journey in the banking industry. Her role also has opened doors to becoming more involved in the community.

She is a board member for the McHenry County Economic Development Corp and the Crystal Lake Chamber of Commerce.

“It is very fulfilling to be a part of the chamber and MCEDC,” Maravich says. “A healthy business community leads to a healthy overall

community.”

Mary Margaret Maule, executive director for the Crystal Lake Chamber, says Maravich’s support of the chamber through her time, sponsorship and professional support helps strengthen the role of the chamber and the overall business community.

“This is more than networking; this is people willing to reinvest in the community,” Maule says.

Maravich is also a graduate of the Leadership of Greater McHenry County, a program that provides leaders with detailed insights into the different aspects of the county. Maravich called the program tremendous and says that the program was a great opportunity to truly understand the community.

Maravich balances her career, volunteer work and service on the boards with time spent with her family – which includes her husband, Chris, their son, Heath, and daughter, Kyla.

Balancing career and family, Maravich says, means setting priorities.

“You have to be present in what you’re doing and be thoughtful in your choices,” Maravich says.

And she’s quick to point out that success isn’t achieved without great support, crediting her husband, mom and staff, as well as those she works with on boards and committees.

enduring professionally-supported, one-on-one relationships. Through the years, Maravich has been a witness to the way the program transforms lives, for the children as well as the adult mentors.

“You can’t help but be in love with the mission,” she says. “It’s just incredibly heartwarming and inspiring.”

And, for the last six years, she’s also made time to serve on the board of directors for Big Brothers and Big Sisters of McHenry County. Big Brothers Big Sisters provides children facing adversity with strong and

2016 Sponsors

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BUSINESS & CIVIC

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 39

FINANCE FOCUS

FIVE STEPS TO SUCCESS WHEN INVESTING

By PAULA DORION-GRAY, CFP®

I

nvestors can be especially doubtful during presidential election years when campaigns spotlight our country’s challenges. To add to the uncertainty, worldwide terrorist fears capture the headlines and our hearts regularly. Yet with all of the rhetoric outlining the negatives and heightening our fears about where the next attack may arise, it’s important to focus on your own vision for the future. Some wise person once told me, “Don’t focus on those issues you can’t control – only to those you can.”

The current political and economic challenges may seem unprecedented but, looking back, you can see controversy and uncertainty are a constant. The issues that worry investors today aren’t new.

Let’s review a few of these going back just 16 years. Since 2000, we’ve had the tech bubble, the attack on the USS Cole, on-going wars in Iraq and Afghanistan, subprime mortgage crises, the Lehman Brothers collapse, $68 billion in

damages from Hurricane Sandy and a protracted recession, to name a few.

Staying focused despite the day-to-day distractions of the market is never easy. Staying committed to your financial plan (assuming you have one) is critical to success even when it’s tempting to head to the sidelines.

Remember, for every bull there is a bear and for every bear there is a bull. Historically, markets have always bounced back from market declines – some take longer than others but always come back and move higher than the previous high.

The five steps for success when investing are as follows: 1. Don’t let your emotions drive your decisions. Irrational and impulsive decisions are often made when emotions lead.

Always review your original goals and identify if they have changed and why. When there is uncertainty in the air or scary news that makes you question what you should do, call your financial advisor and review the current plan strategy or create a plan that reduces emotion.

2. Understand your risk tolerance.

Risk is inherent in all investments, including cash. You can limit your risk and develop a plan to minimize your risk but you can’t eliminate it.

Be sure you understand your tolerance – if your advisor does not discuss this key component to your overall plan then how do they know what makes you comfortable?

3. Diversify. It is virtually impossible to guess which asset class will out-perform in any given year. Diversifying is an excellent tool to manage risk in times of market volatility.

4. Stay invested. Historically, investors who stayed the course were usually rewarded for their patience. One or two years of market

40 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

BUSINESS & CIVIC

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performance is not a good measure when you are investing for the long-term, which I believe is the only way to invest.

5. Have a financial plan. Have a plan aligned with your risk tolerance which speaks to your specific goals and concerns for the short and long-term.

Life is never lived without challenges or hurdles. When it comes to investing and understanding where you want to be, following these five steps may help you to reach your goals in spite of what is going on in the world around you.

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Please consult legal or tax professionals for specific information regarding your individual situation. The opinions expressed and material provided are for general information, and should not be considered a solicitation for the purchase or sale of any security.

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BUSINESS & CIVIC

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 41

PRESERVING A LEGACY

Fox Point Manor provides top-notch memory care for loved ones

W

By STEPHANIE N. GRIMOLDBY Photos by NANCY MERKLING

And that’s OK at Fox Point.

hile watching the Rio Olympics recently, a resident of Fox Point Manor – a memory care community in McHenry – was happy to see the U.S. athletes doing well.

obtain objects from a resident’s childhood.

“President Reagan is going to be so excited to see this,” the resident said.

It’s all about preserving a resident’s legacy and maintaining his or her dignity.

Staff members seated nearby didn’t rush to correct her. It’s understood that those in memory care suffer from Alzheimer’s or other forms of dementia and may not always know what day it is or what year it is.

“They always get told ‘no,’ and we want to tell them ‘yes,’” says Sabrina Powers, director of memory care. “Telling them ‘no’ reminds them of what they’ve lost.”

“We don’t correct them – we live in their moment,” says Judy Nordschow, director of sales and marketing.

That directive is reflected in the shadow boxes that adorn each resident’s private room. Many feature black-and-white wedding photos, show residents standing in military uniform or even

42 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

BUSINESS & CIVIC

Wherever his or her mind has settled – no matter the decade – the staff at Fox Point will accommodate those thoughts, Nordschow says.

Instead, staff members work to provide the most uplifting atmosphere possible, starting from the moment residents are greeted by concierge Dennis Smith.

“The first thing in the morning, when I walk in, I make rounds,” Smith says. “[I see] Gil – we talk baseball for two minutes; Rosemary, [she always asks], ‘What do I owe you for the paper?’ [And I always say], ‘No, today it’s on me’; Helen, she can www.nwherald.com/magazine

Unfortunately, Doris died earlier this year. But Bill still visits Fox Point Manor and the memory care residents often.

“I come back here to see the pastors and to see the staff,” he says. “I love them all.”

be crabby, but I can get a smile.”

Many family members perceive memory care as a frightening place to leave a loved one. But that shouldn’t be the case.

Unfortunately, after just a few months at Fox Point, it became apparent that Doris needed more than just a bit of assistance from Bill and staff members.

“Memory care is not a scary place to be,” Nordschow says. “There’s nothing to be afraid of. If you hear those words, ‘your loved one has dementia,’ don’t be afraid to look at Fox Point [Manor].”

So, she moved across the street to Fox Point Manor, where she could receive the memory care she needed for what eventually was diagnosed as Pick’s disease, a rare form of dementia that robs people of speech.

A GOOD CHOICE

Bill could walk across the street every day to visit his wife, whom he married in 1953, while he stayed in his apartment in the assisted living community.

Bill and Doris moved into Fox Point’s assisted living community in 2011.

It wasn’t ideal, but after breaking his hip, Bill, 91, knew he and “the love of my life” couldn’t live on their own any longer.

“It was a good choice,” says Bill. “I’d rather be in my condo, but I couldn’t get up and down the steps or take care of [my wife]. I did it four years, taking care of Doris.”

“I hated to bring her over [to Fox Point], but I thought this was the best place for her … a place nearby,” Bill says.

And the care she received was top-notch.

“I thought the staff was wonderful,” says Bill.

“They treated us like we were a king or queen.”

Having a community that offers memory care and assisted living, as well as independent living, assures residents that no matter what turns of life they face, they won’t have to move to an entirely different community if their needs change, Nordschow says. The furthest they’d travel would be across the street, as Doris did.

Fox Point understands how difficult it can be to uproot a family member time and again, because residents do become like family. In fact, caregivers who work with residents at Fox Point assisted living often will visit those who transfer to Fox Point Manor because of the strong relationships they have fostered.

And if a resident ever does need a trip to the hospital, caregivers and staff frequently visit them – on their own time – because they understand that dementia is just another disease, and that those affected by it still need love and care.

“They’re still people,” says Allison Wetter, a sous chef at Fox Point. “Just because they can’t remember, they still deserve to be talked to, remembered, loved, just like someone who is 100-percent healthy.”

-Continued on page 44 www.nwherald.com/magazine

BUSINESS & CIVIC

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 43

“They’re still people. Just because they can’t remember, they still deserve to be talked to, remembered, loved, just like someone who is 100-percent healthy.”

- Allison Wetter, sous chef at Fox Point Manor in McHenry

-Continued from page 43

A CARING, ALL-INCLUSIVE OPTION

Judy Johnson of Johnsburg believes in the care provided at Fox Point.

Her mother died from Alzheimer’s, so when her father, Gil, showed signs of dementia, it was particularly hard to swallow.

“It was sad at first, thinking this would be the last place he’ll live,” Johnson says.

But since moving to Fox Point Manor, her father has undergone a 180-degree change.

Johnson attributes his improvement to the individual attention he has received, and says his doctor, who had given him six months to live when he first moved to memory care, is amazed.

“It’s a very good place for him,” Johnson says. “I recommend it.”

Memory care residents receive full care, with staff members assisting with meals, brushing teeth, showering, dressing and more.

While residents may need assistance with daily living activities, residing in memory care doesn’t mean they sit in their rooms all day. Quite the opposite, actually.

“We prefer them to be out of their room, in the community,” Powers says.

Fox Point caregivers engage residents in whatever level of activity they can safely handle.

44 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

“Now, you can have fun,” she says. “You are no longer stressed with that person. You can take them to dinner. You don’t have to care about And whenever possible, residents eat their meals everything for them.”

Bill agrees. in the dining room, served by a wait staff, just like at a restaurant.

“It’s a good place to be in your golden years,” Bill That could mean playing trivia with other residents, exercising, baking or even taking trips to the McHenry Dam to go fishing.

An added bonus is that memory care is allinclusive, from utilities to meals to individual care, so if a resident’s needs change, extra costs aren’t incurred, Nordschow says.

says.

• Some residents’ surnames were not used in this story in order to protect their identities.

LIVE GUILT-FREE

Some family members may feel guilty when contemplating a memory care community for a loved one. But they shouldn’t, Nordschow says.

“In a lot of instances, a family member who tries to [take care of their loved one] ends up being in worse shape than the person with dementia,” she says. “It’s hard to be a 24-hour caregiver for your loved one. They get run down. They fall. They end up in rehab. The spouse, who was healthy, deteriorates.”

Knowing that residents will receive excellent, personalized care by Fox Point staff can lift a great burden, Nordschow says.

Instead of worrying about every detail of their loved one’s health, family members instead can relax, visit at any time and just enjoy their time together.

BUSINESS & CIVIC

¢ FOX POINT MANOR

3300 Charles J. Miller Road McHenry 815-322-7168 www.seniorlifestyle.com/property/ fox-point/#about 2016 WALK TO END ALZHEIMER’S MCHENRY COUNTY Fox Point will be taking part of the 2016 Walk to End Alzheimer’s on Sunday, Sept. 25, at Sunset Park (Miller Road and Albrecht Road) in Lake in the Hills. To donate to Team Fox Point, visit act.alz.org

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FALL IN LOVE WITH THESE AUTUMN READS

By SANDRA MANLEY

Spring always stimulates conversation about reinvention and change, but I find myself to be more stimulated at the start of fall.

As children, we fall into a pattern of thinking that autumn, as it’s the beginning of a new school year, is a time for new beginnings.

School supplies, new teachers, new backpacks and even a new wardrobe.

As an adult, this feeling of “newness” seems to have never left. During the start of fall, I find myself considering new hobbies and trying new things.

(And sometimes I buy a new wardrobe, too!)

As the leaves turn, so do the pages of our books. So, when your iced coffees become hot again, grab one of these books and enjoy!

50 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

AUTUMN PICKS ¢ ‘ALL THINGS CEASE TO APPEAR’

by Elizabeth Brundage My favorite kinds of mysteries are not “who-dunits,” but “WHY-dunits.” In “All Things Cease to Appear,” we are introduced to the Clare family, which has recently moved to upstate New York from the city.

It is the late-1970s, a time when the social conventions of the ’50s and ’60s were put to the ultimate test.

From the beginning of the novel, we learn that the matriarch of the Clare family, Catherine, has been brutally murdered in the family’s new farm house, which was previously owned by a well-known family that lost the farm due to financial reasons.

Her husband, George, is the first suspect.

The Clares, the neighbors, the boys who used to live on the farm and the other members of this small town uncover more about their neighbors than they bargained for and have to make some difficult decisions as a result. Only one person is murdered, yet a whole town feels the ripple effect.

HOME & LIFESTYLE

¢ 'MODERN LOVERS'

by Emma Straub “Comingof-age” as a descriptor for a book, to me, is limiting. I think there are multiple points in our lives when we “come into” our age and who we are destined to be as people.

In Straub’s latest novel, both parents and children are tested, both in their relationships and their ambitions for the future.

Set in Ditmas Park, Brooklyn, two families share a common history with the parents having established a punk music band (called Kitty’s Mustache) during their years at Oberlin College in the 1980s.

Now the children are in high school, about to embark on their own adventures into adulthood and the pressures of family life and marriage stir up trouble within their families and between them. This was a fantastic read and one where I was annoyingly unavailable to family and friends because I was so hooked. You’ve been warned!

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BACK-TO-SCHOOL PICKS ¢ ‘LITTLE BITES: 100 HEALTH, KID-FRIENDLY SNACKS’

by Christine Chitnis and Sarah Waldman It’s so easy to create snacks and treats for kids that are loaded with sugar and salt (and buy them, too).

This book provides 100 simple recipes that combine allergenfriendly nutrition with kid-friendly presentation (think bright colors and bite-size portions). I tried a few of these recipes myself and found that many of the recipes were great for transporting, which made them also good for bringing to work parties. So, invite your kids, grandkids or anyone who wants to incorporate healthier treats into their cooking repertoire and try these delicious snacks.

www.nwherald.com/magazine

¢ ‘THE YEAR OF COZY’

by Adrianna Adarme You know you’ve found a good book when one of the activities is creating a banner that says “SO HANGRY” to hang in your kitchen (page 174). I expected this book to be an ode to the comforts of home: candles, cozy blankets and maybe a few hot chocolate recipes.

What I got was a year’s worth of activities, crafts and recipes that made me want to turn my phone off and reconnect. Adarme’s book starts in autumn, and it prompts us to start DOING things again, instead of pinning projects on Pinterest and binge-watching shows on Netflix. We all certainly have our own comforting rituals that we go to, but it’s delightful to have an entire book from which to draw new inspiration.

Follow up: Adarme’s is publishing a coloring book to complement her first book, and it will include 40 new recipes! The coloring book is due for publication in November and is available for pre-order now.

¢ ‘DESIGN MOM: HOW TO LIVE WITH KIDS: A ROOM-BY-ROOM GUIDE’

by Gabrielle Stanley Blair My poor mother.

I can remember the relief in her face as we took the bus to school after every summer break – finally freedom! When children are away at school, it usually means fewer messes and more time to regroup and reorganize. This book is a guide for function and beauty in each room, with tips to make everyday living more functional for the whole family.

For example, a mini-recycling bin placed at the front of the entryway for quick disposal of junk mail (genius!).

Sandra Manley, LSW, grew up in Island Lake, IL. She is an Oncology Social Worker at the Robert H. Lurie Comprehensive Cancer Center, specializing in Adolescent and Young Adult Oncology and Solid Tumors. In her spare time she can be found roasting vegetables in her oven, enjoying a very dark cup of coffee, and of course, reading.

You can follow what she is reading on Goodreads: Goodreads.com/ SandraReadsMSW.

The book also offers tips from the author’s household that do not have to do with interior design, such as giving cute dish towels as hostess gifts (so practical) and listening to classic dance music while cleaning the kitchen after a meal. (Who wouldn’t want to sing “Twist and Shout” while doing the dishes?)

A house isn’t a home without the people in it, and this book inspired me to seek out function in my own home, as well as to embrace the family traditions that inspire really eclectic home décor.

HOME & LIFESTYLE

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 51

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HOME & LIFESTYLE

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 53

‘SELFIE’WORTH

Is social media creating a society of narcissists?

I

had barely hit the “send” button when emailing last month’s column about my keeping up with my kids’ technological demands, when my daughter asked me if she could download another app on her phone – “Lively.”

A few days later, I spotted my daughter propping up her phone against her orange juice cup as she ate her waffles. I had to ask, “What are you doing?”

Her reply was so nonchalant, “I’m recording myself eating my breakfast for everyone to see.”

Of course, I had to delicately explain to her that no one cares about her eating her breakfast.

Then I promptly had her delete the app. I got a major sigh and eye-roll, but she obliged.

I’m left a little befuddled as to how I’m supposed to navigate through this aspect of raising a daughter. I want her to know that she is beautiful, special and can do anything. But,

54 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

despite how special she is, there’s a pretty good chance that she and her waffles aren’t going viral any time in the near future.

Based on the blogging students do in school, I’ve already witnessed her dismay when only five people comment on one of her latest posts. As if raising a confident – yet modest – daughter wasn’t difficult enough, I have to do so in a society fraught with “selfies” and photo filters, and one that bases self-worth on how many “likes” a person can get on an Internet post.

to dye my hair, and I know she died a little inside every time I opted to wear my brother’s clothes instead of a nice blouse or a dress. Fast forward 25 years and, many days, I still feel like a teenager teetering on the edge of being a confident woman and blending in with the crowd.

Then I started to wonder, am I a narcissist? After all, I’ve used the word “I” at least 20 times in this column so far.

After sifting through some truly ridiculous online quizzes, I came upon one in Psychology Today that seemed more legit. Upon further research, it turns out that the fact that I’m even worried about being a narcissist means that I’m not one.

Narcissists are more concerned whether you like their outfit as opposed to whether or not people think they are narcissist. Even if a person knows I remember my mom calling me a “Prima Donna” he or she is a narcissist, that person doesn’t care because he or she believes they are better than when I was a teenager. At the same time, she everyone else. wanted me to dress nicely. I wasn’t allowed Meanwhile, I am guilty of falling into the social media trap, myself. But how am I supposed to promote my own business and navigate social interactions when the latest and greatest in marketing techniques is selling yourself on social media? The last thing I want is to be a narcissist raising a narcissist. It’s exhausting.

FAMILY in FOCUS

www.nwherald.com/magazine

Helping Honeymooners

since 1984

With all this female empowerment we have fought for since 1848, I still was confused about the real difference between selfconfidence and narcissism.

In an Internet post to Psychology Today on June 6, 2012, Lisa Firestone says: “Self-esteem differs from narcissism in that it represents an attitude built on accomplishments we've mastered, values we've adhered to, and care we've shown toward others. Narcissism, conversely, is often based on a fear of failure or weakness, a focus on one's self, an unhealthy drive to be seen as the best, and a deep-seated insecurity and underlying feeling of inadequacy.”

1142 N Green St • McHenry 815-385-6900 www.worldwidetraveler.net • Collision repair with care • 24-hour towing • Eco-friendly waterbo waterborne paint system

So, it would seem that the key in all of this is to focus on celebrating accomplishments –real accomplishments. Not simply eating a bowl of Cheerios and feeling like it should go viral.

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The second major component to making sure I don’t raise total jerks is to make sure they have empathy for others. I need to continue to focus on teaching them to respect others and treat everyone with kindness and empathy.

Perhaps that’s where this world has gone off the rails. Could it be that our selfabsorption has turned us into a callous society that is too busy counting “likes” and shares rather than getting out there and becoming contributing members of society?

My husband says, “That’s just the way of the world.”

To which I reply, “Not in my … I mean our house.”

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1 Motivated Mommy

Are You An

Artist?

with Michelle Stien • Michelle is a mom, freelance writer, group fitness instructor and motivational speaker. She also fits in marathon running, coordinating 5k events, volunteers and keeps the Stien household running like a fine-tuned machine ... most of the time. To inquire about speaking for your group or organization, contact her at mstien77@ gmail.com or visit 1motivatedmommy.com www.nwherald.com/magazine

See your work in the pages of McHenry County Magazine!

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

FAMILY in FOCUS

Artist1/6HsqFILL.indd 1

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 55 7/25/16 11:36 AM

Wine weekend getaway

LOCAL WINERIES CONVERGE NEAR STARVED ROCK FOR VINTAGE ILLINOIS FESTIVAL

By SHONDA DUDLICEK

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

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

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

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

“Illinois wineries are a destination.

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

- Cindy Fleischli, executive director of the Illinois Grape Growers and Vintners Association in Springfield

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

Sleepy Creek Vineyards, Spirit Knob Vineyard & Winery, Vahling Vineyards, Von Jakob Vineyard, Waterman Winery & Vineyards, West of Wise Winery, Wild Blossom Winery and Willett’s Winery & Cellar.

“Illinois wineries are a destination,” Fleischli says, adding that there are 106 wineries in Illinois that bring in $700 million in annual sales. “There’s a lot to be said for what our 106 wineries are accomplishing.”

“To have almost 30 of them all in one place is a lot. It’s an opportunity to have them come to you,” Fleischli says. “Each represents the personality of wine and the maker.”

Participating wineries will include Alto Vineyards, August Hill Winery, Baxter’s Vineyards & Winery, Berryville Vineyards, Blue Sky Vineyard, Cooper’s Hawk Winery & Restaurant, Creekside Vineyards, Fox Creek Vineyards, Fox Valley Winery, Galena Cellars Vineyard & Winery, Hill Prairie Winery, Illinois Sparkling Co., Kickapoo Creek Winery, Kite Hill Vineyards, Lasata Winery, Lavender Crest Winery, Massbach Ridge Winery, Pheasant Hollow Winery, Piasa Winery & Villa Marie Winery, Pomona Winery, Prairie State Winery,

56 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

(plus a $1.27 fee). This includes three tickets for non-alcoholic beverages. Designated drivers will receive a special colored wristband and two tickets for an alternative beverage. Tickets purchased at the door cost $7 a person and include two tickets for non-alcoholic beverages.

Additional tasting tickets cost $1 each.

Guests should bring photo identification showing proof of age.

Chairs and tables will be available to guests, but visitors should bring blankets and lawn chairs to save seats. Five vendors will be selling food and drinks, but coolers and food can be brought into the venue, but will be subject to inspection by security. Grilling is allowed only in the parking lot and outside alcoholic beverages are not allowed.

The weekend’s entertainment lineup will include five bands: Katie Belle & the Belle Ringers, Old as Dirt Band, Lisa Rene Band, Steve Sharp and Wake the Sheep, and Marry Sochat and the Special 20s.

Matthiessen State Park, located in central LaSalle County, is south of Utica and east of Oglesby. More information and ticket orders are at vintageillinois.com.

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

Tickets for designated drivers and children ages 5 and older are also available. Advance tickets for underage attendees are available until midnight Sept. 15 and cost $5 a person

TRAVEL

www.nwherald.com/magazine

¢ MAKE A NIGHT OF IT

From campsites and budget motels to bed and breakfasts and lodges, here is a list of local accommodation options in towns near Matthiessen State Park: MARSEILLES • Troll Hollow MENDOTA • Lord Stockings B&B OGLESBY • Best Western • Brightwood Inn • Days Inn Ottawa • Econo Lodge • Fairfield Inn & Suites • Fox River B&B • Hampton Inn • Heritage Harbor Boat & Breakfast • Holiday Inn Express, Marsha’s B&B • Prairie Rivers B & B, River House B&B • Starved Rock Adventures • Starved Rock Villas • Super 8

PERU • Fairfield Inn • Hampton Inn • Holiday Inn Express • La Quinta Inn • Super 8 TONICA • Kishauwau Country Cabins UTICA • Grizzly Jack’s Grand Bear Lodge • Landers House • Starved Rock Lodge • The Willows • Hickory Hollow (campground) • LaSalle/Peru KOA (campground) • Starved Rock Campground

Photo provided www.nwherald.com/magazine

TRAVEL

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 57

Photo provided

RAISE A STEIN AT AREA OKTOBERFESTS

By ALLISON HORNE

S

cheduled to coincide with Munich’s own Oktoberfest in late September, RauetoberFest is back for a third year, and its organizers have upped the ante.

After cutting the Raue Center’s Oktoberfest from two days to one day last year, organizers have opted to, once again, make the festival a twoday event. The event will take place Friday, Sept.

9, and Saturday, Sept. 10, at Beyond Stable Farm, 11129 Illinois Route 176, Woodstock.

“The location is fun; it’s in a barn,” says Kate Wilford, general manager of the Raue Center.

“It’s all indoors, so you don’t really have to worry about weather.”

The event, which will take place in a beer garden-type fashion on a newly renovated farm, will be a little more contemporary Friday night, and will follow with a day full of German festivities on Saturday.

¢ CAFÉ 20 OKTOBERFEST If one weekend of Oktoberfest isn’t enough fun, Café 20 has an entire week of activities planned for its Oktoberfest. Celebrate the 10th annual event with traditional polka bands, live music, events for the kids and food. The entire week will kick off with a keg tapping on Thursday, Sept. 13. A full schedule of events can be found online.

costs $25 a day and can be purchased in advance.

“You get access to a VIP area, a shorter line, one free beer and parking,” Wilford says.

General admission costs $5 a person.

“It’s a family-friendly event that everyone can come to,” Wilford says. “It’s a really cheap ticket price.”

Friday’s music will include Ralph Covert of “Ralph’s World” from 5 to 7 p.m., followed by Jimmy Nick & Don’t Tell Mama from 8 to 11 p.m.

On Saturday, the Die Musikmeisters Band, a traditional German oompah band, will perform from 4 to 10 p.m.

The fun isn’t only for adults. While parents can enjoy traditional German brews, the children can hang out in the root-beer float garden or enjoy a multitude of activities for kids.

All proceeds will benefit the general operating costs of the Raue Center, which includes educational programs both at the center and in local schools, as well as major projects and stage décor. The nonprofit theater has hosted Grammy, Tony and Academy award winners over the years. u For more information on the Raue Center or RauetoberFest, visit rauecenter.org/upcomingevents/rauetoberfest.

For anyone who wants to skip the line, organizers are offering an express pass, which

¢ CRYSTAL LAKE BREWING OKTOBERFEST

¢ BROKEN OAR OARTOBERFEST

WHERE: Café 20, 756 E. Grant Hwy., Marengo

Food trucks, traditional Oktoberfest fare and plenty of live music will keep you occupied while sipping on local craft brews at Crystal Lake Brewing’s Oktoberfest. Enjoy the sounds of Future Stuff, Bucket Number 6, Déjà vu and the Jake Mack Trio during the festivities, while Ana’s Eats and Treats, MJ’s Coffee Bar and Cookout on Wheels provide the grub.

Kick back along the Fox River and listen to five local bands in three days, while enjoying German fare and beer at Broken Oar’s Oartoberfest. Downpour, 97 Nine, Friction, Kashmir and Semple will all be performing, and Broken Oar will raffle off Chicago Bears vs. Green Bay tickets. This fan-favorite was voted the “Best Place to Visit By Boat” in McHenry County, so come by boat or land.

WHEN: Tuesday, Sept. 13, through Sunday, Sept. 18

WHERE: Crystal Lake Brewing, 150 N. Main St., Crystal Lake

WHERE: Broken Oar, 614 Rawson Bridge Road, Port Barrington

INFO: cafe20marengo.com; 815-568-5653

WHEN: 3 to 11 p.m. Friday, Sept. 16, and Saturday, Sept. 17

WHEN: Friday, Sept. 23, through Sunday, Sept. 25

INFO: crystallakebrew.com; 779-220-9288

INFO: Free; brokenoar.com; 847-639-9468

www.nwherald.com/magazine

OUT & ABOUT

¢ MCHENRY SUNRISE ROTARY OKTOBERFEST Celebrate the best of Oktoberfest while sipping on an unlimited sampling of beer at the McHenry Sunrise Rotary Oktoberfest.

Every admission ticket includes a commemorative event mug on a lanyard, a free sausage with chips and unlimited beer sampling throughout the event. There also will be raffles and other fundraising activities to benefit the McHenry Sunrise Rotary Club.

WHERE: McHenry VFW Post No. 4600, 3002 W. Route 120, McHenry WHEN: 6 to 9 p.m., Saturday, Oct. 15 INFO: $30 a person or $50 for a pair of tickets; rotary-oktoberfest.com

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 59

SEPTEMBER 2016

CALENDAR

HARVARD BALLOON FEST

WHEN: 4 to 9:30 p.m. Friday, Sept. 2; and 6 a.m. to 9:30 p.m. Saturday, Sept. 3, and Sunday, Sept. 4 WHERE: Milky Way Park 300 Lawrence Road | Harvard

activities and art projects. Admission costs $5. For more information, visit rauecenter. org.

will showcase the art and fine crafts in the region. For more information, visit www. wpbw.org.

FARM-TO-TABLE DINNER: 'VEGETARIAN IT'S OUR RIVER DAY 2016 HARVEST' AND MONTINORE WINES WHEN: 1 to 4 p.m. Saturday, Sept. 17

WHEN: 6 to 9 p.m. Saturday, Sept. 10 Harvard will host its inaugural Hot Air Balloon WHERE: Loyola University Retreat and Ecology Campus Festival on Labor Day weekend.

2710 S. Country Club Road | Woodstock Harvard-area nonprofit organizations will receive 75 percent of the proceeds.

The “Vegetarian Harvest” will be the final Hot air balloons will make ascensions on harvest and will feature an all-vegetarian Friday evening, Saturday morning, Saturday dinner with organically-grown produce evening, Sunday morning and Sunday paired with the wines of Montinore. The evening (weather permitting). evening will begin with a wine reception and The festival also will feature entertainment appetizers in the LUREC gardens, followed by and food will be available for purchase. a five-course wine dinner in Searle Hall. The Attendees should bring lawn chairs and cost is $80 a person (40 people max). For blankets. For more information, visit more information, visit www.luc.edu. harvardballoonfest.com.

WHERE: Cornish Park 101 S. Harrison St. | Algonquin

ART FAIR AT THE DOLE

Bring out your dogs and join the Broken Oar for its dog-friendly beer fest, benefiting SaveA-Vet.org. The event will feature local and national craft brews and live entertainment.

The event is open to adults ages 21 and older. The entry fee is $25 a person. For more information, visit the event Facebook page.

FALL FAMILY FEST

WHEN: 10 a.m. to 2 p.m. Saturday, Sept. 10 WHEN: 10 a.m. to 5 p.m. Saturday, Sept. 3; WHERE: Lions Park in Cary and 10 a.m. to 4 p.m. Sunday, Sept. 4 The Fall Family Fest will feature pony rides, WHERE: Lakeside Arts Park at the Dole hay rides, a pumpkin patch, petting zoo, 401 Country Club Road | Crystal Lake crafts and more. Admission costs $9 for Attendees to the Art Fair at the Dole can children ages 3 and older; $5 for children wander through outdoor tents filled with ages 1 to 2; and children under the age of art or explore the indoor exhibits during 1 will be admitted free of charge. For more Lakeside Legacy Arts Park's juried art show, information, visit www.carypark.com. located on the grounds of the historic Dole Mansion. For more information, visit www. TAI CHI BALL QIGONG WORKSHOP WHEN: 2 to 3:30 p.m. Saturday, Sept. 10 lakesideartspark.org.

WHERE: Young Masters Martial Arts and EIGHTEEN HOLES FOR HOMES Fitness, The Woodstock Square Mall WHEN: Noon to 7 p.m. Friday, Sept. 9 110 S. Johnson St. | Woodstock WHERE: Turnberry Country Club The Tai Chi Ball Qigong Workshop is for 9600 Turnberry Trail | Lakewood beginners and intermediate level students, Eighteen Holes for Homes will help raise and it incorporates Tai Chi wooden balls money for building homes with Habitat for during the workout. The workshop will Humanity of McHenry County. Lunch and cover the basic circling, rocking and rotating dinner will be provided. To golf, it costs $150 movements with breathing techniques. The a person or $550 for a foursome. Dinner workshop costs $28 a person. To register, costs $25. For more information, visit web. visit www.youngmastersfitness.com or call clchamber.com.

815-206-2222.

During the “It’s Our River Day,” attendees will learn about local environmental groups, participate in cleaning up the river, watch a live water rescue demonstration and more.

The event is free to attend and open to all ages. For more information, visit algonquin. org/eco.

BARKS N' BREWS

WHEN: 2 to 7 p.m. Saturday, Sept. 17 WHERE: Broken Oar 614 Rawson Bridge Road | Port Barrington

THE GREAT MCHENRY CAMPOUT

WHEN: 5 p.m. Saturday, Sept. 17, to 8 a.m.

Sunday, Sept. 18 WHERE: Petersen Historic Farm 4112 McCullom Lake Road | McHenry The Historic Petersen Farm will host a campout for local families. Attendees should bring their camping gear to set-up tents in the oak grove. The event will feature a scavenger hunt, an opportunity for families to observe bugs and frogs, a penny hike and crafts. There also will be a campfire and a morning breakfast and group walk. The cost is $30 per family. For more information, visit www.ci.mchenry.il.us.

MCHENRY DOWNTOWN UNCORKED

WHEN: 1 to 4 p.m. Saturday, Sept. 17 WHERE: The starting point will be McHenry WHEN: 5 to 11 p.m. Friday, Sept. 9, and 4 to WHEN: 10 a.m. to 5 p.m. Saturday, Sept. 10, Villa, 3516 Waukegan Road, McHenry 10 p.m. Saturday, Sept. 10 and 10 a.m. to 4 p.m. Sunday, Sept. 11 The McHenry Area Chamber of Commerce WHERE: Beyond Stable Farm WHERE: Woodstock and surrounding will host Downtown Uncorked – a craft fair, 11129 Illinois Route 176 | Woodstock countryside; visit 103 E. Van Buren St., farmers market and wine-tasting festival.

Woodstock, for a map with the listed studios.

The Raue Center’s annual Oktoberfest is a Attendees will receive up to 30 tastes of daylong celebration of traditional German Artists in Woodstock and the surrounding wine and can munch on delicacies while music, food and beer. Also, attendees can countryside will open their studios to display visiting local shops in the downtown area. bring their children along to partake in and sell their work. The self-guided tour Each participant will choose a free bottle of the Kinderfest, an area set aside for kids’

RAUETOBERFEST

60 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

AUTUMN ART TOUR

OUT & ABOUT

www.nwherald.com/magazine

wine and a goody bag to take home. Tickets cost $30 online, available at www.mchenrychamber. com, or $35 at the door.

WOODSTOCK INTERNATIONAL FILM FESTIVAL

WHEN: 1 to 7 p.m. Wednesday, Sept. 21, through Sunday, Sept. 25 WHERE: Classic Cinemas' Woodstock Theater 209 Main St. | Woodstock

sampling and take-home products. Beer, wine, soda, coffee and tea will be offered. The class costs $55 a person. For more information, visit www.luc.edu.

RICHMOND WINE WALK

WHEN: 1 to 4 p.m. Saturday, Sept. 24 WHERE: Downtown Richmond

The Woodstock International Film Festival will feature a lineup of films from around the world.

This year’s festival will feature foreign films from Denmark, Brazil, United Arab Emirates, France and Sweden. For a lineup of films, visit www. classiccinemas.com.

The Richmond Wine Walk will feature three wines and appetizers at 10 participating locations in downtown Richmond. The event costs $35 a person and includes a wine glass, swag bag and complimentary bottle of wine. For tickets call the Richmond/Spring Grove Chamber of Commerce at 815-678-7742. The event sells out every year so purchase tickets early.

BAKE SHOP 101

SKI JUMP TOURNAMENT

Campus, 2710 S. Country Club Road, Woodstock During Bake Shop 101, attendees will learn the basics on how to bake fruit pies, tarts, éclairs and pizza dough. The class will include plenty of

The Norge Ski Club will host the 31st annual Ski Jump Tournament. Admission buttons are

WHEN: 11 a.m. to 2 p.m. Saturday, Sept. 24 WHERE: Loyola University Retreat and Ecology

WHEN: Noon to 4 p.m. Saturday, Sept. 24, and Sunday, Sept. 25 (Gates open at 11 a.m.)

WHERE: Norge Ski Club, 100 Ski Hill Road, Fox River Grove

good for both days. Admission costs $11 and $15 at the gate. For more information, visit www. norgeskiclub.com.

MCHENRY COUNTY FARM STROLL AND MARKET

WHEN: 11 a.m. to 5 p.m. Sunday, Sept. 25 WHERE: Numerous farms in McHenry County The second annual McHenry County Farm Stroll and Market is a free, self-guided tour of 12 family-owned farms in McHenry County, including the towns of Richmond, Hebron, Harvard, Marengo, Union and Woodstock.

The event will showcase local organic and sustainable fruits, vegetables, animals and more.

Attendees should bring cash to the farms. For more information, visit web.extension.illinois. edu.

You’ll feel at home here Senior Living Community

Visit us at hearthstonewoodstock.org For more information, call or visit us online.

815-338-2110 www.nwherald.com/magazine

OUT & ABOUT

MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 61

Artist SHOWCASE

62 | SEPTEMBER 2016 | MCHENRY COUNTY MAGAZINE

ALLISON BILINSKI MCHENRY PHOTOGRAPH “PATIENCE”

OUT & ABOUT

www.nwherald.com/magazine

E

ver since she was a child, McHenry resident Allison Bilinski has been an animal-lover.

At the age of 11, she began blending her love for animals with photography when she entered a photo of a "rabbit waiting int the grass" into the Morain Hills State Park photo contest, she says.

"Photography has been my passion, and I've always had a love for animals," says Bilinski. "Putting the two together brings me a lot of joy. I strive to get the perfect shot that will bring happiness to everyone who sees it."

To continue her artistic education, Bilinski has taken classes in both film and digital photography at McHenry County College.

She takes photographs as a means of spreading joy.

"I want to bring joy and happiness to others through pictures and capture a fleeting moment in time that they can hold onto forever," she says.

Bilinski currently works as a dog trainer, and she actively competes in several dog sporting events. Bilinski's three dogs are her "best models and her best friends," she says.

Assisted Living and Memory Care

Introducing

Travanse Living™ at Grayslake Opening late 2016, Travanse Living™ at Grayslake will offer Assisted Living and Enlight Memory Care to area seniors, helping them live Life. Uplifted!

What is life uplifted? It’s the comfort of hospitality, the vibrance of Pathway® Senior Living’s award-winning VIVA!SM programming and the security of 24-hour care.

Services & Amenities: – Choice of studio, one-bedroom and two-bedroom apartments – Licensed nurse and support staff available 24 hours a day, seven days a week – Multiple dining venues with all day dining available – Housekeeping, laundry and maintenance services – Courtyard with walking path, gazebo and raised gardens – Beautiful common areas and on-site fitness and technology centers, spa, bistro and theatre

Welcome Center Now Open

For more information, contact grayslakemarketing@travanseliving.com or call 847-786-5550.

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

1865 E. Belvidere Road Grayslake, IL 60030 Assisted Living and Memory Care OUT & ABOUT

www.TravanseLiving.com MCHENRY COUNTY MAGAZINE | SEPTEMBER 2016 | 63

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