SLM-7-1-2014

Suburban Life MAGAZINE

JULY 2014

FOOD and Wine fantastic!

42

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INSIDE DINING & ENTERTAINING 12 SCHOOL FOOD

Culinary careers have taken on newfound popularity, thanks to pop cultures focus on all things "foodie" Take a glimpse inside the program offered at College of Lake County.

14 FOOD AND FRIENDS

Chef Nadia shares a great classic recipe, guaranteed to please the whole group!

17 NOT YOUR EVERYDAY FAIR FOOD

Photo by Joe Perez

4 | JULY 2014 | SUBURBAN LIFE MAGAZINE

Picking out a preschool can seem a daunting task, but with advice from local educator Michael Petrucelli, you’ll have no worries.

39 GOURMET FOR GOOD HEALTH

There's no reason to feel deprived when some of the healthiest foods for your body are luxuriously delicious as well.

40 AUTO-IMMUNE

local pharmacist Bob Listecki shares his research into this burgeoning health issue.

Learn the basics of wine tasting from local expert Visal Kheam of Flight 112 Wine Bar.

FASHION & BEAUTY

HOME & LIFESTYLE

42 DAY-TO-NIGHT WITHOUT THE WORRY

with tips from with Donna Greenwald of Hinsdale Travel.

These local culinary destinations boast food that fills the senses, as lovely to look at as it is luscious to eat!

36 CHOOSING WISELY

18 WINE-OH!

24 WHET YOUR TRAVEL PALATE WITH AN EPICUREAN ADVENTURE,

8

Family columnist Michele Stien thought this would be a summer to remember, but sibling bickering has her wishing she could forget!

HEALTH & WELLNESS

21 TAKE FLIGHT!

ARTISAN DINING

34 ARGUING FOR ARGUMENTS' SAKE

Downtown LaGrange gears up for its second culinary arts offering.

Editor Sherri Dauskurdas takes her love of wine on the road, as she visits local wineries and winemakers along the Northern Illinois Wine Trail, proving you need not go to Napa, for a true wine lovers experience.

EDITOR'S CHOICE:

FAMILY IN FOCUS

take one great summer dress from morning to evening with a few great accessories and the advice of some local fashionistas.

26 COOL YOUR COLLECTION

OUT & ABOUT

31 NOT-SO-DESERTED ISLAND

You’ll be loving the season thanks to great summer festivals, like Endless Summer in downtown LaGrange.

Find out from the experts how to store, cellar and keep your wine cool, and perfect, right to the very last drop.

47 SUMMER LOVING

Kitchens are key entertaining spaces, so design them with style, Lana Galloway from LaMantia Builders shows you what to consider.

48 ARTIST SHOWCASE

33 MARKET MASTER

50 CALENDAR

Travel the rails with commuter columnist Vicki Martinka Peterson to find the finest farmer’s markets, just steps from the train.

Bloomingdale artist Marianne Albers mckoveck shares her piece, “champagne toast.”

Summer festivals, outdoor concerts and lively activities fill the calendar this month.

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here are few things I like to write about as much as food. Dining, wine and beer pairings, international cuisine, cooking – you name it, I’ve penned a story or two about it. I even recall a feature on the perfect Thanksgiving turkey and why you shouldn’t graze over the leftovers throughout the day.

But seriously, the topic for fine food and wine seems to make everyone happy, and we have the best in the ‘burbs right here for you. From fine artisan dining, where the food looks pretty enough to frame, (but trust me, just eat) to lush, fragrant wines made right here in our communities, you’ll work up an appetite as you read through the pages of the July edition.

Worried about your health? Gourmet “foodie” foods rich in heart healthy nutrients, antioxidants and more can boost your body while they satisfy your cravings.

It’s all inside this month’s Suburban Life Magazine, and right outside your door at the restaurants, lounges, bars and retailers that make our communities such a great place to live, and dine!

Bon appetit!

Sherri Dauskurdas Editor

We found succulent sushi at Nabuki, and french country favorites at Vie. I traversed a host of suburban stops on the Northern Illinois Wine Trail, talked to the winemakers and even the growers in some cases, and discovered just how wonderful local wine can be.

MAGAZINE

Suburban Life Magazine Published by Shaw Media 1101 W. 31st Street Downers Grove, IL 60515 Phone: 630-368-1100 suburbanlifemagazine@shawmedia.com General Manager Laura Burke lburke@shawmedia.com Advertising Bill Korbel 630-427-6230 bkorbel@shawmedia.com Editor Sherri Dauskurdas 630-427-6209 sdauskurdas@shawmedia.com

Speaking of wine, we also learned how to store your favorites, in cellars and racks at home. And you can hear from Elmhurst wine experts at Flight 112 to learn more about choosing and pairing your vino and your very favorite dishes.

Designer Carol Manderfield 630-427-6253 cmanderfield@shawmedia.com on the

COVER From succulent sushi to perfectly grilled sirloins, the suburbs have taken dining to new levels, boasting clever fusions, artistic presentations, and modern spins on the classics, like this rustic Coq au Vin, prepared at Waterleaf in Glen Ellyn.

Page 14.

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Suburban Life

Account Executive Kathleen Sergent 630-427-6208 ksergent@shawmedia.com Correspondents Yvonne Benson, Allison Horne, Stephanie Kohl, Vicki Martinka Peterson, Melissa Riske, Michelle Stien, Wendy Foster, Elizabeth Harmon Photographers Ron McKinney, Joe Perez, Jason Adrian

Suburban Life 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 Suburban Life Magazine, 7717 S. Route 31, Crystal Lake, IL 60014 or via email at subscriptions@shawmedia.com. m y s u b u r b a n l i f e . c o m /m a g a z i n e

LEADER, FROM WITHIN For Anna Weselak, the strength to take charge just came naturally

By MELISSA RISKE

L

ombard resident Anna Weselak received her first membership to the national Parent Teacher Association more than 30 years ago while working as a first grade teacher in Aurora. Several years later, she would re-join the PTA, this time as a parent interested in supporting her children’s school.

It is through a simple desire, to work with others to make a difference that Weselak has built a solid foundation of service. From her work with local and national organizations to her Lombard-based consulting business, she is continually focused on helping others.

“I’m not only serving my community, I’m learning so much about my community and learning about what is going on, what are the current issues,” Weselak says.

Photo by Ron McKinney

Weselak volunteered in the PTA when her children were young. Through the years, she continued building on her work in the organization serving as both the Illinois PTA president and National PTA president.

Committed to making more time for her volunteer work and earning money to support her three children’s education, Weselak decided to return to work but set her goals on a more flexible schedule. After some time spent working in sales and marketing she decided to open her own consulting business, incorporating her love of teaching, helping others find ways to improve themselves and utilizing her well-honed sales and marketing experience.

She created Weselak & Associates, a consulting business that provides clients with seminars and training to improve productivity. Her clients include corporate companies as well as nonprofit agencies. This year marks the company’s 20th anniversary.

“The business brought together everything I’ve done as a person and allows me to help others

and to help them realize how to maximize their potential,” Weselak says.

Today, Weselak’s children are grown and she is the proud grandmother of five. Yet, she remains committed to several programs where she first volunteered when her children were young, including the Boy Scouts of America. Weselak is the chairwoman of the exploring committee for the Three Fires Council. She is involved in the work force development program for boys and girls.

“She really has a love of children,” Madigan says. “She has always done a great job of balancing her love of family and her love for business.”

She is a member of the Lombard Chamber of Commerce and the Greater Oakbrook Area Chamber of Commerce, the National Association of Women Business Owners and the American Society for Training and Development. She is a long-time member of the Lombard Service League .

Back when she was a new resident and young mom, Weselak found her involvement in the community was an opportunity to meet others as well. Many friendships have been built on the relationships she made through her volunteer work.

This includes her friendship with Ann Marie Rosen. Weselak and Rosen have worked together in a number of local organizations during the last 17 years including Zonta International Oakbrook Club, which is part of an international organization focused on woman’s issues and advocacy. Weselak serves as the president of the two-year-old club.

“Anna clearly has the ability to rally a team to work with her,” Rosen says. “She is a very positive leader.”

Masters of their EDITOR'S CHOICE:

Food can be more than simple sustenance – it’s a multi-sensory experience, filling you with tastes and aromas that spark nostalgic memories, and helping release the stresses of the day.

Done right, food is as beautiful as it is delicious, full of color and freshness in every meticulous bite. And you need not travel out of your way to find such culinary offerings. Right here in our communities are local culinary destinations boasting fantastic food, as lovely to gaze on, as it is luscious to eat! Here are three of our favorites:

t

Vie

4471 Lawn Avenue Western Springs

lox tartine, wood-grilled bread, chevre, watercress, pickled summer beans, radishes

No local list of artisan dining would be complete without Vie. One of the most heralded restaurants in the suburbs, Vie is the creation of acclaimed Chef Paul Virant, who builds his French country menu using as many locally-sourced foods as possible.

Begin the experience with luscious blue cheese fritters, served country-style with fresh berries, strawberry-rhubarb jam, pickled fennel, radishes, and arugula. Or perhaps the lox tartine and grilled bread, with goat cheese, watercress, radishes. The tastes of the country style comes alive in Virant’s entrees –wild nettle fettuccini, with roasted mushrooms, sweet onions and goat milk ricotta; or the pan-roasted fluke with white asparagus and toasted polenta.

Not sure what to order? Your entire table can enjoy a tasting menu, of five or eight courses, available by request.

wild nettle fettuccini, roasted morel mushrooms, braised spring onions, sorrel, goat milk ricotta

8 | JULY 2014 | SUBURBAN LIFE MAGAZINE

DINING & ENTERTAINING

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CUISINE Café Amano

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105 S. York Street Elmhurst

International fare meets with Midwestern hospitality at Elmhurst’s Café Amano. Chef Marco Conte offers an ever-changing menu of new additions with bold flavors and European flair – Pan-seared Mascovi duck breast with blackberry and blood orange coulis and brown butter sauteed asiago-potato gnocchi

Begin with a glass of more than 45 available wines, or choose a custom flight, perfectly paired with your meal.

Follow with crostini trio of creamy cheeses and fresh-roasted vegetables, or perhaps a salad of steamed asparagus and artichoke hearts tossed dressed with olives and apple cider vinegar| Save room for dessert – a melt-in-yourmouth bombe in white or dark chocolate or raspberry; or perhaps a traditional house-made tiramisu.

Asparagus & Artichoke Salad- Tender steamed asparagus, fresh tomato, imported olives & artichoke hearts tossed with apple cider vin.

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Raspberry bombe

DINING & ENTERTAINING

-Continued on page 10

SUBURBAN LIFE MAGAZINE | JULY 2014 | 9

-Continued from page 9

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Nabuki

18 E. First Street Hinsdale

Combinations of the freshest seafood, and perfectly rolled sushi favorites are offered in exquisite presentation .

Photos by Joe Perez

Heartier dishes, like the skirt steak, served with shoestring potatoes and caramelized onions, round out a diverse menu.

10 | JULY 2014 | SUBURBAN LIFE MAGAZINE

Amidst the quaint charm of downtown Hinsdale is a sleek and culinary contemporary destination.

If you love sushi, an evening at Nabuki will be a dining experience you won’t soon forget. The flavors are as bold as the colors, a fusion of modern Japanese and Latin cuisine.

Everything is meticulously crafted, from the brilliant modern décor to the flavor profile of each perfectly constructed item on the menu. Start with glass of wine from Nabuki’s extensive reserve, and follow with one of many perfectly rolled sushi offerings – intricately layered for a presentation that’s as artful as it is appetizing. Sit down at the sushi bar for the restaurant’s signature Hamachi Tiradito, made with thin sliced Yellow Tail, jalapeno and cilantro, and served with yuzu soy and lime Or enjoy a Kicker Roll, specialty of Chef Juan Perez, made with super white tuna, spicy crab, jalapeno and avocado and artfully topped with maguro tuna, chili oil and wasabi potato puree. For a more substantial dinner delight, the Wasabi Filet is grilled and served on marinated shitakes with wasabi butter and warm potato salad.

Explosions of color and flavor fill each delightful bite

DINING & ENTERTAINING

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DINING & ENTERTAINING

SUBURBAN LIFE MAGAZINE | JULY 2014 | 11

TASTEFUL EDUCATION offered at local culinary school

By ELIZABETH HARMON

I

f the words “college dining” conjure memories of starchy, fried cafeteria fare, the delicious options available in new Culinary and Hospitality Center at the College of DuPage’s Glen Ellyn campus, might just change your mind.

In the mood for Classic French cuisine, such as a beef filet with Madeira sauce and seasonal mushrooms, potato gratin, paired with the perfect red wine? Or maybe a more casual lunch of anchocrusted boneless pork chops, hash browns and Texas caviar?

Wheat Café and Waterleaf, the student-operated casual and fine dining restaurants that are part of the college’s Culinary Arts program, offer that and more.

For local residents, the restaurants are a great option for gourmet dining at an economical price.

For the students, they offer an opportunity to put the skills mastered in the classroom to work in a real world setting.

“While the students in our service class are working with customers and handling all of the details such as pulling out a customer’s chair, addressing complaints and working with the kitchen, our food preparation students are working on preparation, cooking technique, and multi-tasking. But both are teams and must work together,” said Tim Meyers, Co-Coordinator of Culinary and Baking Arts.

Serving American regional cuisine, the 50seat Wheat Café offers a three-course meal consisting of soup, salad and entree, for $15 per person. Diners may choose from three entrée selections and menus change three times during the semester. Summer hours are Tuesday and Wednesday, with seatings at 11:15, 11:30 and 11:45.

No dinners are served during the summer.

equipped with lighted tabletops that allow students to evaluate the color and quality of wine.

“The philosophy of the program is to give a foundation of skills so that students can prepare to enter the culinary industry,” said Meyers, who has been with the college for nine years. He previously worked as a chef for a hotel company, as a food and beverage director for Marshall Fields, and for the U.S. Department of Agriculture.

COD’s Culinary and Hospitality Management program offers seven degrees under it’s auspice, with combined enrollment of about 1,600 students, which makes it the largest technical program on the COD campus.

Culinary and Hospitality students include both recent high school grads, and adults seeking a new career. “I’d say about sixty percent are right out of high school, and forty percent are career changers.

It’s nice because we have 18-year-olds and 50-year-olds working side-by-side,” Meyers said.

Evening and weekend classes are also available.

Many students go directly into the workforce upon completing their Associates degrees, Meyers said, but those interested in completing a Bachelor’s degree can transfer to a four-year program, including the 3+1 program offered though an agreement with Roosevelt University.

Students attend three years of College of DuPage at COD pricing, and the fourth year at Roosevelt University at Roosevelt pricing. The 3+1 program, allows students who have completed an Associates Degree in Culinary Arts, Restaurant Management, Hospitality Management or Meeting and Event Planning, to earn a Bachelor’s degree in Hospitality and Tourism Management through Roosevelt at a lower cost than a traditional program.

The Waterleaf Restaurant is open during the fall and spring semesters, Monday and Tuesday nights, serving Classic Cuisine and International menus, which also change during the semester.

“We’ve had very positive response and it’s a great way for students to complete a bachelor’s degree in Hospitality Management,” Meyers said.

Current menus, restaurant hours, cost, reservations and more, are available by calling 630.942.2284, or visiting http://www.cod.edu/ programs/culinary/dine.aspx . Reservations can also be made at OpenTable.com

The new Culinology and Food Science degree blends culinary arts with science and technology, preparing students for careers as research chefs, flavor developers, in the food processing and manufacturing fields, and in government research and regulation.

In addition to the restaurants, the new 66,000 square foot Culinary and Hospitality Center contains the Waters Edge Inn, a six-room boutique hotel staffed by Hospitality students, a bakery and chocolate room, meeting and event rooms available to the public, a culinary market, state of the art skills kitchen, and an amphitheater

“We just launched the program in January. With my background at the USDA and with the number of manufacturers in the Chicago area, I can see that there’s a bi g need for this type of training. We’ve been having a very positive response with it,” he said.

SUBURBAN LIFE MAGAZINE | JULY 2014 | 13

FOOD

AND Friendship with Chef Nadia Tilkian

Classic Cooking with wine: Coq au Vin A timeless French rustic dish, Coq au Vin (“Rooster in Wine”) is incredibly flavorful, yet easy to prepare. Traditionally fixed using a mature rooster, the recipe has since evolved and now commonly calls simply for a female chicken. This rich, hardy entrée enchants anytime.

• 4 chicken legs • 4 chicken thighs • 4 cups red wine • 2 cups onions, medium dice • 1 cup carrots, medium dice • 1 cup celery, medium dice • 1 tbsp peppercorns • 1 bay leaf • 6 sprigs fresh thyme

pNadia Tilkian is the executive chef at Waterleaf restaurant on the campus of Glen Ellyn’s College of DuPage. A former Clarendon Hills restaurant owner, Chef Nadia's culinary resume includes experience at Chicago locations Bistro 110 under Chef Glenn Wielo and Zinfandel, as well as service as a sous chef and chef de cuisine at the Zagat-rated Barrington Country Bistro.

• 3 tbsp bacon fat • 4 cups veal stock • 2 oz. unsalted butter • 8 oz. slab bacon, blanched, fried and diced • 12 fingerling potatoes, cooked • 16 mushroom caps, sautéed • 4 oz. pearl onions

M

arinate the chicken in wine starting the day before you plan to serve the meal. When choosing the wine, keep in mind, the more fortified the wine, the more flavor. Begin by preparing the bacon, saving three tablespoons of bacon fat. Remove your chicken from the wine, also reserving the wine for later use. Pat the chicken dry and season with salt and pepper. Next, tie the bay leaf, peppercorn and thyme together in cheesecloth to make a bag.

In a hot pan, add the bacon fat and sear the chicken skin side first until it is brown, then sear the other side. Remove the chicken and set aside in a baking dish. Next, sauté the carrots, onions and celery until they are soft. Add the red wine from the chicken to the vegetables and cook until the amount of wine is reduced by one-

14 | JULY 2014 | SUBURBAN LIFE MAGAZINE

DINING & ENTERTAINING

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After cooking, remove the ingredients from the liquid. Then, strain the liquid, skim off the fat and cook liquid in a saucepan until it is reduced by one-quarter. Place the chicken, bacon, mushrooms, pearl onions and potatoes in a pan and bring it back to temperature in a 400-degree oven for 15 minutes. Finally, stir 2 oz. of unsalted butter into the sauce, pour over the chicken and serve. This dish pairs wonderfully with rich, red wines like Cabernet or Bordeaux.

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MANGIA

for the modern day, at Paisan’s Pizzeria and Bar

By SHERRI DAUSKURDAS

I

n west suburban Berwyn, along a stretch of historic Route 66, sits a 20,000 square foot tribute to great food and riding the open road – Paisan’s Pizzeria and Bar. This is no simple pizza joint. It’s an expansive restaurant and banquet facility with comfort foods and handmade desserts served in a bold and impressive 20,000 square foot industrial-style space. Custom motorcycles are on display and a dragster hangs in mid-air above the bar.

Paisan’s serves thousands of customers every week in its dining rooms, banquet rooms, by delivery and at special catered events. But despite its size

and success the biggest thing about Paisan’s is its heart, and a foundation built upon family and friendship.

Paisan’s Pizzeria had humble beginnings more than 20 years ago. Owner Luigi opened the restaurant in Cicero in 1985, with a single small oven. But from that oven he filled order after order of homemade thin crust pizza, satisfying customers and creating a loyal following, one pie at a time.

Today, Luigi’s dream has become his son’s calling, and the second generation of Paisan’s had brought the family business to new and exciting levels.

But that same pizza recipe that made Paisan’s famous continues to satisfy diners alongside succulent burgers, hand tossed pastas, and freshly made gelatos.

“We are a true scratch kitchen,” says Paisan’s owner Pete. “Our executive chef and pastry chef oversee every plate that leaves the kitchen. We hand cut

our fries, make our own wings and wing sauces, smoke our own pulled pork.”

Everything at Paisan’s is made to order. Just moments after the customer orders a classic Paisan’s pizza, cooks begin tossing the dough, so that every bite is as delicious as the ones Luigi made himself nearly a quarter century ago.

“We also have the best burgers around and chef creates new specials every week,” says Pete.

And it’s not just the food that’s special. This is a family run business. Pete and his family still work at all the locations every day.

Together with event experts they are constantly hosting hip local events centered on food and drink – from formal beer tasting dinners to holiday events, cook outs to vendor nights, where diners can shop while they eat.

“We always are trying new things,” says Pete. “We can create anything you can imagine, here in the restaurant or delivered to your home, for your family, or your next big party.”

Paisan’s Pizzeria and Bar is located at 6226 Ogden Avenue in Berwyn.

Visit for a great beer and some award-winning food. Check them out at paisanspizza.com or on Facebook, where they post weekly specials every Friday night.

Photos by John Cox

THE ANSWER TO THE QUESTION WAS

FOOD

By WENDY FOSTER

A

s attendance at a much beloved tradition in La Grange started to wane, the solution for rejuvenating the event was to introduce a culinary element. The West End Art Food Festival has showcased top artists from the area for 18 years.

“La Grange has a lots of artistic folks that live in town,” said Steve Jasinski, president of the La Grange Business Association.

The festival has been an excellent way to promote their talents, while also highlighting the western part of La Grange, an oftenoverlooked part of town. Last year, event coordinators introduced the festival’s first culinary element: The Art of Food. Chefs from popular local eateries provided cooking demonstrations to rave reviews.

The West End Art Festival includes an art show, hands-on activities, live entertainment by local dance, theater and music groups and more. The event is presented by the La Grange Business Association in cooperation with the Village of La Grange.

The Art of Food was a natural offshoot of the festival. “Art is more than statues and painting. What about chefs that make these wonderful creations? Look at sushi. There’s the art of presentation. With all of the food TV shows out there, we decided this would be

m y s u b u r b a n l i f e . c o m /m a g a z i n e

a home run,” said Jasinski.

“This was a great way to spotlight all of the fantastic restaurants we have here in town. Food is popular. That was the driving force behind the decision to introduce the Art of Food. People want to see how things are made.”

He added that some local restaurants boast chefs who have been trained in Paris, San Francisco and other culinary hotpots. “[they] are in La Grange, doing fantastic jobs here.

We want to highlight the spotlight the fantastic restaurants we have here.”

The Art of Food is set up in the Baird and Warner Culinary Tent with hourly cooking demonstrations from noted local culinary artists. These are followed by a question and answer session. Last year, the event featured chefs from Prasino, Kama Indian Bistro, DeVries Market, Sushi House and more. This year’s participants have not yet been finalized.

Spectators are given gift bags with spatulas, recipes, and other goodies. “Last year, this was great for the businesses, great for the chef and restaurateurs. There were hundreds of people there, that may not ever have been

DINING & ENTERTAINING

in the individual restaurants before,” said Jasinski. He believes that this event is unique in the area.

“We’re very excited. The culinary event was super well attended last year. It was one of the most popular events. People were talking about it for months afterwards,” Jasinski said. “It worked really well. It exceeded expectations. We were so glad to see the number of people that came out.”

Not willing to be specific, Jasinski promised that event planners have “big surprises this year for people coming to the West End Art Festival and the Art of Food. “You’ll just need to come and see for yourself,” he said.

uThe La Grange West End Art Festival and Art of Food will take place the weekend of September 12-14, near Stone Avenue Station in west La Grange.

SUBURBAN LIFE MAGAZINE | JULY 2014 | 17

Sipping up

A trip through suburban wine country

By SHERRI DAUSKURDAS

I love wine.

I got hooked nearly 20 years ago, when a very good friend had her wedding in California's Mendocino wine region. I fell for the entire experience...the little shops and tasting rooms, the small, family run vineyards, the stories told by owners and winemakers as they poured you a glass. And of course the wine itself, each with its own distinct personality, some sweet and some sharp - like meeting a new friend with every tasting.

But California is a haul, and I decided to find out more about all the wine that was being made right here, in our own region. The Northern Illinois Wine Trail is quite a bit larger than you may imagine encompassing more than 30 wineries and vineyards across three loops, from Galena to Lake Michigan. But my journey would hit some suburban locales, all a decent afternoon trip from anywhere in the Chicago area. Perhaps my visits will inspire you to take your own trip around our towns. Check out the entire trail, with information and links to each stop on the trail, at www.northernillinoiswinetrail.com

tFIRST STOP: PRAIRIE STATE WINERY 217 W MAIN STREET, GENOA

u "Jessica's hospitality was a super complement to great wine"

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Located in the rural western town of Genoa, Prairie State Winery is the oldest winery in DeKalb County, and the 16th in Illinois, started in 1998 by a pair of former teachers from Lake Park High School in Addison. This quaint spot, like its sister location in Sycamore, offers a variety of red, white and fruit wines in its tasting room, all made in Genoa. A sweet favorite, the Prairie Dog Red, is a lush treat, like a bowl of fresh picked berries in the summer sun. If you find yourself near DeKalb in the evening, Check out the Friday night Wine Downs, featuring live music, local food, trivia and more. Sundays offer creative wine cocktails, including Bloody Mary’s made with vino, and wine-based mimosas in a new outdoor wine garden.

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m y s u b u r b a n l i f e . c o m /m a g a z i n e

tSTOP TWO: ACQUAVIVA IN MAPLE PARK 47W614 ROUTE 38, MAPLE PARK An Italian winemaker landed in this western Kane village and proceeded to capture the hearts of local wine enthusiasts when he planted a 40-acre vineyard right on Rt. 38. Today, Acquaviva is a destination – a combination of restaurant, vineyard, winery, and future bed and breakfast. The gorgeous grounds make you forget you are just minutes from the suburban highways. Known for rich and complex wines, Acquaviva's deep reds were my favorite, boasting notes of chocolate, spice, pepper and plum for a lush combination. A popular treat, the Christmas Wine in sold year round. It's a smooth red with spices added, served warm. I can hardly wait for early fall, as it will be a great addition to an evening around the fire pit with friends. In the tasting room, you can enjoy six tastings for six dollars, or even sign up for a winery tour, called “wine 101” by appointment. Delicious cold plates are available to complement your wine selections.

p "The ladies at Acquaviva really know their wine!"

uSTOP THREE: FOX VALLEY WINERY IN OSWEGO 5600 ROUTE 34, OSWEGO

t "Vice president Mike Faltz will give you a grand tour while you enjoy a glassful!"

Fifteen different varieties are produced at this family-run winery, much of it from grapes grown at the vineyard in Sheridan, Illinois. Owner and winemaker Mike Faltz started the winery with his father, when their homespun hobby outgrew the kitchen, the basement and the garage. The signature wines at Fox Valley are the Red, White and Blue. Red is a concord – light and grapey. White is a Moscato-style made with Niagra grapes. Blue is a fruit wine, rich with blackberry and blueberry, like liquid jam in a glass.

You can enjoy three complimentary tastings in their Oswego location and a tour of the winery. I also received a lesson about boxed wine, something Mike stands by 100 percent, citing advantages over the bottle which include: no oxygen (they pour from the bottom) no sunlight, no cork (a chemical in cork can alter the taste of the wine) and a more renewable form of packaging. The result is a wine that tastes the same from the first glass to the last, open up to six weeks in the fridge (not that it would ever last that long.)

u "Thanks Christine, for all the history on Lynfred and a peek inside the original barrel rooms"

tSTOP FOUR: LYNFRED WINERY IN ROSELLE 15 SOUTH ROSELLE ROAD The granddaddy of suburban wine making, Lynfred Winery is a standout, the first of its kind in the area, and still one of the best wine experiences around, 35 years after opening. While original owners Lyn and Fred Koehler have since passed, their tradition of wine and hospitality continues to this day, thanks to the perseverance of award-winning Chilean winemakers and a constant following of local clientele. The tasting room, located in an old-World styled vine covered estate home, is impressive, as is the entire hardwood laden facility. Not a detail was missed, from ornate oak carvings above the wine bar, to the patron-friendly wine cellar, and the intricately decorated staterooms of its bed and breakfast. Christina Anderson took me on a tour of the whole estate, and impressed doesn’t cover it. But even more impressive is the wine.

More than 100 varieties are made here, with grapes that arrive from vineyards across the nation. Tastings are $7, and they offer 8-10 wines on the tasting menu each month. Popular choices are the Vin de City Red and Vin de City White, but Christina described the winery’s fruit wines as having a “cult-like following”, available in 15 varieties, from apple to rhubarb. (The mango wine was exactly as it was described – Hawaii in a glass.) Enjoy your tasting with fruit, meats, or a delicious flatbread pizza on the wraparound porch.

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PRAIRIE STATE WINERY

Continued from page 19

217 W. Main Street Genoa, IL (815) 784-4540 322 W. State Street Sycamore, IL (815) 991-5266

ACQUAVIVA WINERY 47W614 Illinois 38 Maple Park, IL (630) 365-0333 Acquaviva Tasting & Wine Bar 214 W. Main Street St. Charles, IL (630) 513-6770

p"Maddi Dill was a super tour guide. Thanks so much for a great afternoon!"

FOX VALLEY WINERY

pSTOP FIVE: COOPERS HAWK WINERY AND RESTAURANT, NAPERVILLE 1740 FREEDOM DRIVE When talking about Illinois winemaking, Cooper’s Hawk is most certainly the youngster on the trail. But don’t discount youth, or you’ll be missing out on a great wine experience. When wine lovers Tim and Dana McEnery opened the first Cooper’s Hawk Winery & Restaurant in 2005 in Orland Park, they introduced Illinois to its first and only winery and restaurant under one roof. Now the company has six Illinois locations, each a satisfying combination of Napa-style tasting room and casual contemporary restaurant. All the wine at Cooper’s Hawk is made in west suburban Countryside. A tasting includes seven to eight different wines for about $7, and offered varieties vary monthly. Three menus are offered – a standard, a sweet and a lux. Event coordinator Maddi Dill walked me through the menu, which included a velvety port called NightJar, a club-exclusive Tempranillo which was surprisingly light on the palate, and a truly delectable ice wine, a dessert all on its own. More than 50 varieties are available for sale at any given time. Stay for lunch or dinner, or just a bite in the bar, and you can enjoy the Winemaker’s Blend, a Bordeaux-style wine available only by the glass inside the restaurant. Speaking of food, Winemaker Rob Warren works in constant harmony with the executive chefs, to create wine that complements the food, and vice-versa. Each menu item comes with the perfect wine suggestion.

I

Faltz Family Vineyard 2714 N. 4251st Road Sheridan, IL

LYNFRED WINERY 15 South Roselle Road Roselle, IL (630) 529-9463 Tasting Rooms 127 W. Front Street Wheaton, IL (630) 752-9463 21 W Jefferson Ave. Ste. 101 Naperville, IL (630) 420-9463 971 N Milwaukee Ave Wheeling, IL (847) 229-9463

t's great to have such a wide array of wineries and winemakers right here in our communities, at-the-ready for an awesome afternoon away. But if you find you have a little more time, I encourage you to venture to the Northwest Loop of the Wine Trail, and experience wine tasting against the landscape of rolling hills and lush green valleys that stretch along the Mississippi. One of my personal favorites is Galena Cellars Vineyard and Winery. I never had a more hospitable visit.

From the tours of the vineyard

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5600 Route 34 Oswego, IL (630) 554-0404

and property (each step of the winemaking process is housed in a different barn on site) to the history of the land and agriculture from the knowledgeable staff, it's a homespun experience that will leave you as pleased with the charm as you are with the wine.

Even better, you can pick up your favorite varieties close to home, at Galena Cellars Geneva tasting room, right along historic Third Street. Try the sangria blends, this summer, for a perfect patio indulgence.

COOPER'S HAWK WINERY & RESAURANTS 798 W. Algonquin Road Arlington Heights, IL (847) 981-0900 510 Village Center Drive Burr Ridge, IL (630) 887-0123 1740 Freedom Drive Naperville, IL (630) 245-8000 15690 S. Harlem Avenue Orland Park, IL (708) 633-0200 100 W. Higgins Road, Ste. V-1 South Barrington, IL (847) 836-9463 583 N. Milwaukee Ave.Wheeling, IL (847) 215-1200

DINING & ENTERTAINING

Savor

Experience

the

HOW TO TASTE WINE LIKE A PRO

W

e can all certainly drink wine like a pro, but can you taste wine like one? While there’s no wrong way to taste wine, there is a better way to do it; it’s called the 5 S’s of wine tasting. They are the basic steps one should go through to truly enjoy a wine. Before we tackle the steps, however, let’s take a step back to understand why we take the time to “taste” wine in the first place.

Simply said, it’s to decide if we truly like the wine. However, experts taste wine to determine the complexity or character of the wine, the potential for ageability and for possible faults. If you follow these steps, you eventually will learn to do likewise.

SEE

SWIRL

SNIFF/SMELL

SIP/SLURP

SAVOR

Don’t over-pour your wine; pour it just a quarter full (you will find out in the next step why). Now, SEE the color of the wine. Hold it in the light (preferably against a wine background like a white paper) and tilt the glass at a 45 degree angle. If you are doing a blind tasting, the color will help to narrow down your guesses. For white wines, is the color light yellow, straw yellow, or gold? For red wines, is the color pinkish, red or dark purple?

Hold the glass by the base and give the wine a good whirl. Note the streams of the wine going down the glass; these are called “legs” or “tears.” Legs indicate the body, or thickness of the wine. They do not indicate quality.

Again, the type of legs will help to narrow down your wine varietals.

Swirling will have helped release the nose, or aroma of the wine, so give your wine a good sniff. Don’t be coy; put your entire nose into the glass. Do you smell fruits, spices, earthy overtones, or oak?

Can’t smell anything? Swirl again. Are you having problems grasping for words to describe what you are smelling? When you first start these exercises, it helps to go through these steps with friends. They just might find the words when you cannot!

Now for the best part, SIP the wine; better yet, SLURP it. What is slurping? Sip the wine but don’t swallow it. Hold the wine at the front of your mouth and open your mouth like you are going to whistle.

Instead of blowing air out (whistling), suck in air (slurping). Again, don’t be coy. Slurping can be noisy, but it’s fun. Similar to swirling, slurping helps release flavors and aromas in wine.

After slurping and sipping, give your wine good swallow and savor the flavors. Is the wine sweet, bitter, sour or salty? Did it feel buttery? Was it crispy?

Was it tannic? Describe the flavors. How long did these flavors last? A wine that lingers in your mouth is said to have a long finish versus a short finish. Typically, a ‘good’ wine will have a long and complex finish. That’s it. Enjoy!

Visal Kheam is the owner of Flight 112 in Elmhurst. He has more than 13 years experience in the wine industry operating several stores in addition to his Elmhurst wine bar and restaurant. m y s u b u r b a n l i f e . c o m /m a g a z i n e

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Experience ELMHURST

A SHEAR ENCOUNTER u

December marks the 30th anniversary the salon, operated by the Brooks sisters and their staff. Beautifying people’s lives, they continue a family tradition nearly 70 years in the making.

Believing continued education and professionalism are what drive the team to provide the ultimate salon experience, they have been awarded “Top 200 Salons” in 2000 and 2006 and “Best of Elmhurst” five years running. Look around the web to read the reviews and decide for yourself.

Would you like to be treated with respect in a cheerful environment with people who love what they do?

Stop in. Check it out. Sip the signature cucumber water, and leave refreshed and renewed.

129 W VALLETTE ST. | ELMHURST (630) 279-7155

t K&T COLORS

Photos by Jason Adrian Photography

What is K&T Colors? A custom frame shop? An art supply store? Art classes for children? A boutique full of creative gifts? K &T is all of the above right here in Elmhurst! K&T Colors is a family owned shop which is constantly evolving and offering new items while maintaining a wide range of traditional materials for student artists, young and old, and new materials to challenge those wanting a new form of creativity. The recently expanded selection of books fosters creative thinking and advances skill, while the contemporary art kits and crafts provide hands on artistic fun for all ages.

K&T Colors is applauded by many for its broad selection of frames and undeniably fantastic framing abilities as well. Check out K&T Colors and discover what this local artsy shop has in store for you!

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568 S. YORK | ELMHURST 630-834-6040 | KTCOLORSELMHURST.COM

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RUFF LIFE u

Ruff Life in Elmhurst is a locally-owned and operated all-natural food and treat shop for furry friends. All the edibles sold at Ruff Life are free from corn, wheat and soy. Also carried is a full line of all natural foods from manufacturers such as Fromm, Orijen, Blue Buffalo, Stella and Chewy's, and Primal. Ruff Life specializes in offering limited, single ingredient, and raw food items for dogs with allergies and digestive issues, as well as lines of treats and toys that are made in the USA, and some locally in Illinois. Ruff Life is 100 percent dog friendly, so drop in with your pawed pal and say hello.

126 W VALLETTE ST. | ELMHURST (630) 359-4037

t THE UPTOWN SHOP

An Elmhurst “People’s Choice Award” winner again for 2013, The Uptown Shop has specialized for more than a decade in imaginative, personal and welldesigned offerings, and seasonal gifts for every holiday. In November, the store transforms into a Christmas shop!

Discover Trollbeads, Chamilia, Pandora and more in the bead shop, the largest selection in the Midwest. For home décor, an array of area rugs, is complemented by antique/vintage furniture restoration solutions. A fabulous line of eco-friendly one-step paints is available. A “kids area” features classic toys and novelties and will keep little ones busy and happy while parents shop. For our workshop schedule and more information about our store please check our website: UptownShop. com 111 EAST FIRST ST | ELMHURST 630 832-9200 | CLOSED SUNDAYS m y s u b u r b a n l i f e . c o m /m a g a z i n e

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delicious W

Destination:

TAKE A TRIP THAT TICKLES YOUR TASTEBUDS hether you’re a connoisseur, or simply an enthusiast, a food and wine themed vacation is an exciting way to expand the horizon of your palate, as you explore cultures and traditions through food and wine and travel to diverse wine growing and culinary regions. Have you always wanted to take cooking classes in Tuscany or sample wine at an exclusive estate? You can stay in Italian villas, roll up your sleeves and participate in hands-on Italian cooking, or get a true sense of how grapes are grown and wine produced.

Donna Greenwald Owner of Hinsdale Travel (630) 325-1335 thetravelpro@yahoo.com.

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River cruising is hailed as one of the most hassle-free ways to explore multiple European destinations, and several river cruise companies provide spectacular culinary offerings, playing off the flavors of each region.

One we recommend is the Uniworld Boutique River Cruise Collection. IT is internationally celebrated for its award-winning epicurean offerings. As one of only three cruise lines to have earned a Top Dining Award from Zagat Cruise Lines Survey, Uniworld’s talented chefs serve regional and seasonal specialties prepared with traditional flair. Ingredients are sourced fresh each

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morning from local farmers markets to ensure each dish remains faithful to the authenticity an individuality of each destination. Guests learn the fascinating story and eye-opening process behind the creating of these traditional masterpieces during onboard and onshore culinary demonstrations, complete with tastings. From pasta-making in Bologna to sampling saffron truffles in Austria, the Epicurean Adventurer Program is an educational and delicious way to connect intimately with the history of each region. If you’d like to learn more, Hinsdale Travel is offering a River Cruise Night, on September 17.

If you prefer a larger ship, consider planning a cruise aboard one of the major cruise lines, such as Holland America or Celebrity. Holland America offers the Culinary Arts Center, presented by Food and Wine magazine. This offers a groundbreaking experience combining the love of food and wine with unique and engaging programs. Experience hands on cooking classes, appearances by guest chefs, wine tasting and mixology, and discover the secrets and traditions of regional cuisine, from the flavors of Alaska to the

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A L L -I N C L U S I V E

For your next great wine-tasting vacation, leave your passport at home and hit some of the best wine regions in the United States.

California is the top wine producing state, and there are spectacular tours of this regions.

Napa and Sonoma are the most popular, and there are great places to stay, where innovative menus inspired by the bounty of the valley are paired with wines of the region.

If you’d rather not drive while wine tasting, arrange for a winery tour by train.

If you are more interested in the food than the wine, try the City of New Orleans, the Creole capital of the world. From slow-cooked soul food and corner store po’boys to gorgeous French-style five-course meals, this is a city where chefs come to make their way – the likes of John Besh, Paul Prudhomme and Emeril Lagasse.

Whatever your pleasure – the cooking class or wine tasting in Italy or France, a delicious European river cruise, or a stateside culinary getaway, let us help you plan the perfect excursion to whet your palate.

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Bordeaux to Bordeaux 8 Days

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Mediterranean. There even are culinary programs for kids and teens.

Bordeaux, Vineyards & Châteaux

2,899 per person, cruise only

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Revel in France’s renowned cuisine and rich wine-making heritage aboard Uniworld’s “Bordeaux, Vineyards & Châteaux” boutique river cruise. This luxurious voyage along France’s Garonne, Dordogne, and Gironde rivers is a gourmand’s dream come true.

This Truly All-Inclusive 2015 Boutique River Cruise Includes:

7-night cruise in a riverview stateroom on the breathtaking River Royale All gratuities onboard and onshore Arrival and departure day transfers

Unlimited fine wines, beers, spirits, juices, and mineral water onboard All meals onboard Fully hosted shore excursions And much more

Ask our river cruise specialists about unadvertised Uniworld offers.

Contact Hinsdale Travel 201 E. Ogden Ave, Hinsdale, IL 630-325-1335 thetravelpro@yahoo.com Visit www.hinsdaletravel.com for more!

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* Rate listed in US dollars. Rate is for cruise only, per person based on double occupancy for travel in Category 3, River Royale, on the 3/15/2015 departure date. Rate does not include port charges of $161 per person, taxes, airfare, or government fees. Subject to availability. Capacity controlled.

Other restrictions may apply. Uniworld reserves the right to change or withdraw offers at any time.

For complete details on all promotions, general information, and terms and conditions applicable to all Uniworld trips, contact HinsdaleTravel. CST #2075415-20

SUBURBAN LIFE MAGAZINE | JULY 2014 | 25

I’ S T

and the cool deals are never ending!

Visit the Treasure House for beach reads and outdoor furniture, picnic baskets and tablecloths, or just a few shady moments to browse our indoor Sidewalk Sale at the end of July!

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Keep your wines award-winning with stellar storage

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—Jim and Trish Lenahan, 2014 BEFORE

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630.790.5904

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Character. Comfort. Collaboration.

KRISTIN PETRO I N T E R I O R S ,

I N C .

T

here is a lot that goes on from the moment grapes are picked from the vine to the instant the cork is popped in a wine bottle, and whether it is a 10-year-old Cabernet or a one-year-old bottle of Moscato, storage is a key factor in keeping that bottle of wine fresh.

Pam Kopp from Lakeshore Wine Cellars is sharing her wine storage tips to help keep your collection tasting great until the very last drop is finished.

Wine is a very finicky beverage, and there are many tricks and tips to keep it fresh while storing it for extensive periods of time. Climate-controlled wine cellars are the most ideal way to store wine, but if that’s not an option, there are some basic helpful tips to maintain its freshness.

From Inspiration to Execution.

Contact our Design Team at 630.864.8940 www.kristinpetro.com

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uBASIC STORAGE

For starters, light and wine do not mix.

The sunlight can spoil the wine and cause it to become undrinkable.

Most people opt to store wines in basements and cool, dark places because throughout history, wines have been preserved in caves and cellars. One other positive to basement storage is that there are generally limited windows, which also helps preserve the wine.

“Light is not good for the wine, so when we build a cellar, we try to enclose the room so it’s like the inside of a refrigerator,” Kopp says. “When there’s a window it’s like the seal is broken.”

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Storing wine on its side or upside down is

-Continued on page28

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Your Full Service

LANDSCAPING COMPANY

-Continued from page 27

VISIT OUR SHOWROOM FOR IDEAS TO SUIT YOUR NEEDS

also ideal, because the wine is touching the cork, which keeps the cork moist and prevents it from dying out. If the cork dries out, air can enter the bottle and spoil the wine. Therefore, after opening a bottle of wine, it is best to finish it within the week for the best taste. (by appointment only)

uCLIMATE CONTROL One of the main reasons most people opt to install wine cellars or utilize special wine refrigerators are because it’s easier to regulate climate and temperature controls.

“Insulation, vapor barriers and humidity all play an important roles in building a wine cellar,” Kopp says.

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Regular air conditioning units won’t cut it for wine cellars, as they tend to dry out the corks and damage the wine. Wine fridge units built specifically for storing vino keep the humidity inside the cellar and ensure the corks stay moist for proper storage.

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“You really want to choose a unit specific for wine cellar because humidity is very important,” she adds. “The most important thing is that it will maintain wine at a steady temp.”

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Kopp sets most of her wine cellars in the range of 55-58 degrees for both reds and whites. They can be stored at the same temperature, and if desired, white

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Building a Personalized Wine Cellar For those hardcore wine aficionados with extensive expensive collections, a wine cellar might be the best way to go.

Kopp has been designing personalized wine cellars for 13 years for venues as large as Binny’s to pantries-turned-wine cellars in homes.

“The average residential wine cellar with a chiller holds right around 1,000 bottles of wine, but we can do as little as a hundred,” she says. “We can turn closets into cellars or make a beautiful cellar in a large, dedicated space.”

Depending on the amount of space available, Kopp can design pretty much anything that a homeowner wants. Each wine cellar is catered to individual needs, and after taking care of the necessities like the vapor barrier and insulation; homeowners can help pick out the decorative ends of things like racking, flooring and the door.

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“The cost really depends on so many things, including how many bottles, what structure is already built and whether the cellar is there to entertain or simply to store wine,” she adds. “We can design a wine cellar to fit any budget.”

July 12 www.jazzinglenellyn.org

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  

                                                                        

          •   •     •  •  •  

  •   •

 

ISLAND PARADISE

W At house parties, kitchens are key with Lana Galloway

Lana Galloway is Showroom Manager for LaMantia Design & Construction (708) 387-9900

ith the summer months in full swing, we anticipate parties and celebrations with delicious foods and beverages.

And, because of the warmer weather, we always plan for the party to be outside. But, as we all know, most parties end up in the kitchen.

entertaining. Seating at the Island brings the guest or family member into the center of the activity, while keeping them from being underfoot. Who amongst us hasn’t spent time preparing food in a kitchen while “doing a dance” around family or friends?

Designers are well trained to create separate centers or zones within the whole of the kitchen space–, prep, cook, clean-up, beverage area, casual dining, eat-in areas – while continuously remaining cognizant of the distance the cook will travel while preparing a meal. Kitchen designers also know there are certain additions to the kitchen space that make the space really special.

Another perfect addition for any kitchen is a beverage center. Elaborate or simple, the addition of a beverage area pulls traffic away from the basic work zone. Many times, for a simple installation, we slide a beverage refrigerator into the end of an island; simple, concise, but serves the purpose.

While a more elaborate beverage center may consist of many beautiful items; wine storage and display, both room temperature and cooled. It paints a lovely picture in and of itself. Consider the beauty of the stemware and sparkly glasses displayed within open or glass cabinets. Cold beverages of all types also can be kept within this area. A beverage center footprint, as small as 24 to 48” wide, can house a multitude of items and enhance the efficiency of any kitchen, large or small.

When a kitchen is being designed, entertaining always is part of the equation. There are certain elements that must be considered. First, and foremost, does the space allow an Island? If so, where best would the Island situate, or better yet, could we achieve two Islands; each providing a different purpose? If we are preparing the space for two cooks, then a second sink, second oven or micro-convection and refrigerator drawer offers stellar added real estate.

Further, island seating is, by far, the preferred seating in the kitchen, particularly when

Your kitchen is the heart of your home, the most often used and busiest room in the house. Make it all it can be!

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Vicki Martinka Petersen enjoys taking long train rides through the western suburbs to her job as a media relations specialist for a health care association in Chicago. She believes Chicago isn’t the only fun destination along the train line and is sharing what the suburban train stops have to offer.

Ticket to Ride

By VICKI MARTINKA PETERSEN

Market master It is easy at the grocery store to toss produce into the cart without giving it much thought, but it is quite another experience to actually interact with the person who farmed the crop. Whenever I visit a farmers market, I pick up tips through conversations with merchants, including: • The best way to store produce (i.e. fridge vs. counter) and how long it will stay fresh.

• Whether or not produce can be frozen (surprisingly a lot can).

• Suggestions to prepare the items I purchase (this is how I discovered grilling fruit).

Whether you’re looking to “eat local” or need to pick up salad fixings for dinner, here are some of the many farmers markets you can shop along the train line.

FIRST STOP – Riverside Farmers Market in Riverside (south of tracks, www.riverside. il.us). From fresh produce and herbs to wine and cheese, a variety of vendors set up shop at the Riverside Farmers Market, which takes place from 2:30 to 7 p.m. every Wednesday through Oct. 15 in the parking lot between the library and township hall in downtown Riverside.

Sweet treats include fudge from Aunt Diana’s, cake balls from Chocolate Twist and assorted baked goods from Yoder’s Bakery.

Even Fido can get a baked dog treat at Lovin’ Tails. Need to pick up a hostess gift? BWGSLAM Potters offers locally produced pottery and Wanderlust Soaps & Sundries has handmade soaps.

Be sure to check out the market’s blog, Just Eat Local, for the latest news about the market as well as the harvest calendar for Illinois so you’ll know what produce is in season.

SECOND STOP – Westmont Open Market in Westmont (north of tracks, Irving Street and Cass Avenue, www. westmontevents.com). Part of the Westmont Street Fair in downtown Westmont, the Westmont Open Market features farm fresh fruits and vegetables, specialty foods, artists and more.

The market takes place from 5 to 9 p.m. Thursdays through Aug. 28.

Vendors include Big Head Farm, Great Lakes Kettle Corn, Scentsy Wickless Candles and Spice Merchants. After shopping at the market, be sure to check out the other activities at the Westmont Street Fair, including cooking demonstrations, classic car show and musical performances.

LAST STOP – Downtown Downers Grove Market in Downers Grove (south of tracks at the train station, www.ymcachicago.org). Jointly sponsored by the Indian Boundary YMCA and the Village of Downers Grove, the Downtown Downers Grove Market has expanded the past few years to include more than 60 vendors.

Shoppers can get produce, fresh meat, eggs, olives, hummus, teas and other culinary treats.

Entertaining this weekend? Set the table with fresh cut flowers, pick up soaps and lotions for the guest bathroom, and maybe treat yourself to a new pair of earrings.

Talk about one-stop shopping!

The market is open from 7 a.m. to 12:30 p.m. Saturdays through Oct. 18. Besides shopping for meals for the week, the market also includes entertainment from local musicians, periodic YMCA fitness classes, cooking demonstrations and health screenings.

Arguing for argument's sake I

keep reminding myself that I am going to make the most of this summer. (I am going to make the most of this summer. I am going to make the most of this summer.)

I promised I would soak up every moment with my kids because, come fall, they will both be in school all day. I have been documenting each day on Facebook with #100HappyDaysofSummer. I have worked tirelessly to plan fun activities to keep them occupied, entertained and living life. I’m trying to stop and notice them, enjoy them and live in “the now.” Despite my best efforts, there are days I want to ditch my minivan on the side of the road.

Here’s the thing: They. Will. Not. Stop. Arguing.

They honestly sound like an old married couple most of the time.

Not too long after my daughter got out of school, somewhere around day 15 of 100, I remembered why I was slightly anxious for her to go back last fall. Even though my son still hadn’t started, at least I got a break from the constant bickering between the two of them. It starts the minute they wake up in the morning and goes on until the last second of each day as they are falling asleep.

34 | JULY 2014 | SUBURBAN LIFE MAGAZINE

My resident debaters can find just about anything argument-worthy, starting with television rights. Madelyn wants Disney Channel and Colin want Nickelodeon. Colin is sitting too close to her at the breakfast bar and when he moves over he’s blocking the TV. Madelyn wants to sit in the seat behind me in the van, but Colin decides he needs to sit there to be

"One wants me to push her on the swing and the other wants me to join him on the teeter-totter" closer to me. We are going to lunch and Colin wants McDonalds and Madelyn wants Wendy’s.

We are listening to the radio and one wants Kidz Bop and the other wants to watch a DVD. They are playing with some random Legos sitting on the kitchen table and argue over who made something out of them first. We have roughly four bazillion Legos and they choose these five random Legos to argue over.

FAMILY IN FOCUS

We are going to the park and one wants to go to the park in our neighborhood and the other one wants to go to the one by our old house. We finally come to an agreement on the locale, only to discover one wants me to push her on the swing and the other wants me to join him on the teeter-totter.

Everything is a competition, from who can ride their bike faster to who loves me more. They endlessly antagonize each other. At times, they can find annoyance in the other’s mere presence.

Madelyn is the “little mommy,” correcting everything Colin does and says and tries to keep him in line. Colin just likes to get a rise out of his sister (like all brothers do.)

I finally have gotten to the point where I told them that if they don’t stop the bickering, I am going to be forced to go and get a full-time job and put them in summer camp all day. I know that is a terrible thing to say, but it is the option least likely to get me thrown in jail, compared to abandoning them on the side of the road.

Yet, just when I pull out the want ads I notice them playing together so nicely it warms my heart. I listen to them talk to each other, help each other, laugh with each other. It erases all m y s u b u r b a n l i f e . c o m /m a g a z i n e

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the endless back-and-forth I suffered throughout the day. I guess siblings are meant to fight. I know full well that come fall, they will miss each other and probably seek each other out on the playground.

They may fight like cats and dogs, but their bond is as strong as their will.

Write This Down with Michelle Stien

Michelle Stien is a stay-at-home mom of two children, ages 4 and 6. Her mother always told her to “write this down,” so she is sharing her experiences with other suburban women to help them deal with the craziness of being “Mom.”

m y s u b u r b a n l i f e . c o m /m a g a z i n e

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FAMILY IN FOCUS

SUBURBAN LIFE MAGAZINE | JULY 2014 | 35

Tough questions reap rewards for preschool and child

S

electing your child’s first school may be one of the most exciting, yet intimidating decisions that you will have to make. Children in quality preschool programs improve their social skills, are better at following directions, waiting turns, problem-solving, participating in activities, collaborating, and relating to other children, teachers and parents. In addition to providing a warm, safe, and nurturing environment, a top quality preschool program should provide a well-rounded experience that helps children become confident, joyful and fully prepared students, while developing a life-long love of learning.

There are a variety of teaching philosophies that you will learn about as you research child-care options. Many may seem difficult to apply to a young child where things like safety and security may be your primary concerns. Terms you may hear include: Reggio Emilia approach, Montessori Method, Activity or Play Based Learning, Waldorf approach, and others. The common theme is that all of these methods should focus on children as individuals, getting them enthused about learning, and having them prepared for kindergarten and beyond.

Some important questions to ask before, during, and after a visit to the school: • Is there a warm and nurturing atmosphere in a physical environment that you can envision your child in?

• Are there safety and security measures in place that are followed, practiced, and actively reviewed?

• Are there health and safety standards in place, and what is the “wellness” policy?

• Does it offer a wide range of enriching activities to meet the individual needs of each child including a focus on building each child’s emotional, social, cognitive and physical skills?

36 | JULY 2014 | SUBURBAN LIFE MAGAZINE

• What size are the classes and what is the student teacher ratio in the different classrooms?

• Is the school convenient to your work or home? Happy parents help make happy children.

• Are there age appropriate outdoor play areas that are maintained in a safe condition?

Does it offer multi-cultural and developmentally appropriate materials and equipment, and do you feel a sense of respect for diversity and respect for various cultures?

• Is there a professional faculty committed to early childhood development, and do they have

access to on-going training and continuing education credits?

• Are the teachers CPR and first aid certified?

• Can I visit my child any time during the day?

• Does the school have references available?

• Do you feel a sense of community among the teachers and parents in the building?

Choosing childcare is a very personal decision in which there are no right or wrong answers. Do your best though to ask the right questions.

FAMILY IN FOCUS

Michael Petrucelli is the on-site owner of the Goddard School at 8350 Lemont Road in Darien. Goddard School is a nationally recognized educational system of multiple locally owned and operated schools for early childhood and elementary education.

m y s u b u r b a n l i f e . c o m /m a g a z i n e

THE ART OF

BALANCE Real World Strategies to Live the Life YOU Love

Tuesday, August 5, 2014 Luncheon: Learn Workshop: Where: Ticket Price:

Make your Reservation Today!

11:30-1:15 pm 1:30-2:30 pm Eagle Brook Country Club 2288 Fargo Blvd. Geneva Lunch $35; Lunch and workshop $50

Is it possible to have it all? Women have unlimited opportunities today. We can become dazed by all the choices and towering expectations that face us daily. How do we balance it all? Single, marriage, motherhood, homemaker, careers, caring for elders and volunteering to name a few of the many roles we choose to juggle.

Join us for the Women’s Power Luncheon Series featuring guest speaker Kathleen Caldwell, president of Caldwell Consulting Group and founder of the WHEE Institute (Wealthy, Healthy, Energetic Edge).® Kathleen has more than twenty years of experience in global business strategy, is a highly respected advisor, coach, speaker and author.

Kathleen Caldwell,

Panelists include: Gloria Bunce, Executive Director, CASA; Maureen McAllister, President, McAllister Consulting; Jackie Camacho-Ruiz, Director, JJR Marketing; Mary K. O’Brien, CEO, Fox Valley Orthopaedic Institute, Kristine Kowalski, VP Marketing, KCT Credit Union.

Women’s Power Luncheon Series featuring guest speaker

The Women’s Power Luncheon has been designed to inform, inspire and engage aspiring business women, decision makers and leaders on contemporary business and life topics.

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If you are interested in purchasing a ticket or sponsoring a table, please contact Jim Ringness at 630-845-5320, email: jringness@shawmedia.com or by visiting kanecountymag.eventbrite.com For more information contact Kelly Buchanan at 319-471-1202 Priority reservations due by July 31, 2014

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Summer fun can leave behind more than grass stains Summer is upon us, and that means outdoor fun with friends, picnics and concerts, camping and family vacations.

Going out to dinner with family, whether it’s at barbecues or at nice restaurant, is one of the great things about summer. People have more time off, and so, of course we tend to eat out more often. Just remember that when you’re out and considering what to drink with your meal, making bad choices can really impact your dental health.

uDON'T BRING HOME ANY SODA.

uWHEN YOU HAVE THE CHANCE, CONSIDER USING A SUGAR SUBSTITUTE RATHER THAN THE REAL THING. Xylitol is a sugar substitute that has the amazing effect of starving out the cavity causing bacteria in your mouth, and it tastes great! Just make sure the product you buy is 100 percent xylitol, and not a mixture of other substitutes.

uIF YOUR LITTLE ONES ENJOY THE COOL SWEET TREAT OF A SNOW CONE OR A SLUSHIE DRINK, REMEMBER THAT THEY ARE CHOCK FULL OF FOOD COLORING, ANOTHER DETRIMENT uCONSIDER AVOIDING THINGS LIKE SOFT DRINKS AND DARK RED TO A HEALTHY MOUTH. A good idea is to rinse with water right after WINES. Trust me, with all the graduation parties, barbecues, picnics and other special events throughout the summer, they'll get more than their fair share of the stuff.

Both tend to have a staining effect on teeth and are rather acidic. Sometimes that staining is superficial and can be removed as soon as you brush, other times it tends to settle in and can only be removed with whitening. Sticking with lighter colored and less acidic drinks will reduce your risk of cavities significantly.

that your kids are still following their morning and evening routines when it comes to oral hygiene. Just because they may wake up right before lunch or run around late into the night, with no school the next day, doesn't mean they get to skip brushing their teeth.

Summer is filled with fun and frivolity, so enjoy it all, just make sure to keep taking care of your teeth, or you won’t be smiling as bright come autumn.

Saqib H. Mohajir DMD, FADIA

Dr. Mohajir is a member of the American Dental Association, Illinois State Dental Society, Chicago Dental Society and is a Fellow of the American Dental Implant Association. He maintains a private practice in Lemont, Illinois.

such a treat. Regardless of the time of year, adequate water throughout the day is essential to stay healthy, and to clean out any loose carbohydrates left in their mouths after snacking.

Even better, brush your teeth as soon as you can to avoid the food coloring lingering on the tooth enamel. And speaking of brushing, make sure

Pinewood Dental

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GOURMET for good health With high-quality nutrient -rich foods, there’s no shortage of delicious options

By STEPHANIE KOHL

W

hen it comes to eating healthier, you might think you have to sacrifice taste and give up all treats.

However, with the ready availability of high quality “foodie” foods, and a recent trend of eating more natural, organic and locally sourced-items, options for healthier eating are seemingly endless.

Chris Thielman, a professor in the culinary and hospitality management program at College of DuPage, says when you eat high quality food, you don’t need as much of it.

“If you are eating fresh, in season and high quality food, your body will be satiated much faster,” he says.

Among those good-for-you foods that people are turning to are things like extra virgin olive oil, red wine (in moderation), wild salmon and other wild caught fish, Greek yogurt, organic and/or all natural meats and poultry, dark chocolate and quinoa.

factors for heart disease. Flavanols in cocoa beans have antioxidant effects that reduce cell damage implicated in heart disease. Flavanols, which are more prevalent in dark chocolate than in milk or white chocolate, also help lower blood pressure and improve vascular function.

Thielman says when relying on dark chocolate, it is important to pay attention to the purity of the dark chocolate, as illustrated in a percentage of cocoa mass on the package.

“The more pure the chocolate, the better it is for you,” he says, adding to be advised that using dark chocolate in place of another type of chocolate will change the flavor of the item you are preparing.

Anytime you turn on the television, you are likely to

see a commercial for some brand of Greek yogurt, the popularity of which has been on the rise as of late.

According to WebMD, while all yogurts are excellent sources of calcium, potassium, protein, zinc and vitamins B6 and B12, what distinguishes Greek yogurt is its thicker, creamier texture because the liquid whey is strained out. It also contains probiotic cultures and is lower in lactose and has twice the protein content of regular yogurts.

While eating yogurt as a snack or side is appealing to some, Greek yogurt can also be used as a substitute for sour cream, according to Thielman, yielding less fat and less calories than if you had used sour cream.

When it comes to extra virgin olive oil, Thielman advised there are many ways to use it. He suggests using it in salad dressings or as an ingredient in sauces, as well as sautéing with it.

Extra virgin olive oil has been touted as having great anti-inflammatory benefits, as well as being full of good fats.

“If you are going to cook with it, buy a less expensive olive oil,” Thielman says. “If you are going to use it as an ingredient, use a more expensive olive oil.”

As people make their meat, fish and poultry choices, many now turn to more natural and organic choices. When given the choice, some choose wild fish, grass fed beef and organic chicken.

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“People really want to get back to the basics of food. People are way more concerned with the preservatives in food,” Thielman says. “People want to have something that’s more natural, more fresh.”

According to the Mayo Clinic, chocolate and its main ingredient, cocoa, appear to reduce risk m y s u b u r b a n l i f e . c o m /m a g a z i n e

HEALTH & WELLNESS

SUBURBAN LIFE MAGAZINE | JULY 2014 | 39

Connecting The Dots of

AUTOIMMUNE DISORDERS A pharmacist’s perspective after some reading and study with Bob Listecki

I

ntrigued by the presence and complications of autoimmune disorders, I decided to further my research on the topic. Of the sources I discovered, two publications stood out:

• “What Your Doctor May Not Tell You About AUTOIMMUNE DISORDERS” by Dr. Stephen B. Edelson, M.D. • “The Probiotics Revolution” by Dr. Gary B. Huffnagle, Ph.D HERE’S WHAT I HAVE COME TO DISCOVER: If you have one autoimmune disorder you probably have 10, and there probably are 100 health conditions that ought to be called autoimmune disease, and most are being caused by metals, mainly mercury, hiding in different tissues, causing different symptoms.

HERE’S HOW IT WORKS: Different foods cause inflammation, and act like an “army” with a search and destroy mission to find those metals or mercury, causing damage to the tissues. This “army” discovers the hidden mercury, and presents with symptoms of autoimmune disorder – things like food sensitivities.

ALCAT blood testing, available at the pharmacy, can determine which foods are causing the inflammation. Eliminating and rotating these foods can help to eliminate the inflammation or the mission to find these metal toxins.

Food sensitivities are much delayed than their allergy counterparts. If one has a diagnosed autoimmune disorder and eats a highly sensitizing food, a reaction may start as late as two weeks after consumption, and may take two to four months to heal. Unless you test for these foods, you’ll likely never see this connection to your symptoms. No doubt dairy and wheat are big players in this army.

But there are ways to counter the symptoms and begin to feel better.

40 | JULY 2014 | SUBURBAN LIFE MAGAZINE

Florajen3 (a probiotic) and 95 percent FOS (fructoolegosaccharides - a prebiotic) when taken daily increases the health of our bodies intestinal biome. This combination, called “synbiotic therapy” offers the highest cell cultures at the lowest cost in the market, averaging about $27 per month. More information is available at Glen Ellyn Pharmacy to drive consumer understanding of this important dietary issue.

HERE’S WHY: He attests that you have to get the metals out of the cells and into the transportation mechanism of the body, then on to the excretion pathways.

If any one of the steps is not working well, the “highway” backs up. This leaves the metals still hidden in the tissues, attracting that army of foods to continue the attack and destroy mission.

This dot in the process may take two years to complete.

The next dot is the connection to Vitamin D. For the most part, these autoimmune disorders remain nearly non-existent at the equator, where the sun angle is providing higher levels of this metal detoxing vitamin. The incidence of autoimmune disorders begins to increase at about 32 degrees of latitude. (In America, at about Atlanta, Georgia.) By 32 degrees we cannot acquire free vitamin D from the sun all year long. In Chicago we cannot make any from mid-October until mid-March.

Shade finds the silver dental fillings and mercury amalgams to be the source of the elemental mercury, while fish consumption (especially tuna) is the main source of organic or methyl mercury. Older preservatives such as ethyl mercury, used in in immunizations, can have an effect on the overall mercury load of these autoimmune disorders. Links even have been found to autism (now considered an autoimmune disease) and low vitamin D.

For example, one autoimmune disorder is diabetes, and in Northern Finland, the population experiences juvenile diabetes at its highest incidence rate. Giving babies 1000 IU daily dietary vitamin D supplementation eliminated 90 percent of those cases.

The last dot is the testing for species and location of mercury in our bodies. The MercuryTri-Test from QuickSilver Scientific is a hair, urine and blood test for both the elemental and inorganic forms of mercury. Test creator and inorganic chemist Chris Shade, considers the removal of the metal toxins to be a long-term process - a marathon not a sprint. His detoxing program suggests three months of therapy and three months rest, with retesting to validate reductions in these hidden stores of metals.

HEALTH & WELLNESS

These autoimmune conditions seem to be growing and advancing, resulting in more sick people in the population. Causes could include the manner of our birth, or even how our grandmothers were born. Our diet is playing a large role, as is the overall condition of our immune systems. If you’re concerned, get more information or purchase one of several tests mentioned in this article at Glen Ellyn Pharmacy.

Bob Listecki is a pharmacist with Glen Ellyn Pharmacy, located at 486 Roosevelt Road.

m y s u b u r b a n l i f e . c o m /m a g a z i n e

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“Our goal is to correct the issue causing your pain, so you won’t be dealing with the same issue in the future.”

Are you still dealing with neck or back pain? Has it started to affect you at work, makes it hard to sleep or sleep comfortably, or bothers you when bending, lifting or turning? Would you like to not only feel better, but not have to worry that it will come back unexpectedly?

Fortunately, there’s no reason to suffer from neck or back pain, or have it affect your life.

Main Street Chiropractic works to not only decrease current pain, but prevent future pain. Situated one floor above the popular Ballydoyle Irish Restaurant in downtown Downers Grove, Main Street offers specialized treatment leaving you feeling better.

“We treat the problem, not just the symptoms,” says Dr. Mike DeCubellis. What exactly does that mean? You might be experiencing pain and aching in your back after injuring it a long time ago. Ever since its never felt the same. The doctor and his professional staff treat the underlying cause, the area that hasn’t healed properly, through an integrated treatment approach.

Patients come to here for a variety of reasons, but there is one thing they all have in common: The wish they had come sooner. Dr. DeCubellis has noticed a startling trend in the past ten years. “More people are seeing us with neck and back problems as computer and mobile device use is causing tremendous pressure on their necks and backs. The sooner we start the better the results” Lifestyle habits like these can be addressed. Main Street’s integrated range of treatments includes

chiropractic adjustments, massage and physiotherapies such as electrical stimulation or cold laser.

Rehab therapy and gentle repetition help restore strength to a weak back. At Main Street Chiropractic, each aspect of therapy is designed to address your specific needs.

From the moment you step into the Clinic, you’ll be informed if they can help, to what extend can they help, how long it will take and what the cost will be. The doctor will evaluate you through a battery of tests, and you’ll be presented with a treatment plan that’s based on your unique condition. Dr. DeCubellis and his team will be also be happy to work alongside medical doctors such as neurosurgeons or orthopedic surgeons.

This thorough, integrated approach leads to positive outcomes for patients. Says Dr. DeCubellis: “Our goal is to relieve your pain, so that you won’t have to come back.”

Main Street Chiropractic and Wellness Center 5157 Main St., Suite 200 Downers Grove, IL 60515 (630) 435-6461 ChiropracticDownersGrove.com adno=S0246630

Look

fabulous

without the fret, in a dress that takes you day to night

By YVONNE BENSON

T

here once was an epoch when a woman would wear a dress and pearls while vacuuming her home and then dress even more formally for dinner. Today’s woman might occasionally have the leisure and desire to pull that off; however, most are running from one thing to the next with the rapidity of a machine gun. It has become important to assemble outfits that transition easily from day to night, from work to dinner, and from errands to a party.

Christina Peri at Enzee in Elmhurst and Rebecca Margarites at Jolie Boutique in Downers Grove both have keen insight into this necessity and have the boutiques to back it up.

Margarites has been in the dress business for 23 years. Her first local store opened in Downers Grove 13 years ago.

In consideration of a transitional, day-to-night dress, she offers that basic, comfort and color are key.

“Basic, basic, basic, “ she advises. “And then I would add black. I would look for a jersey lycra material. You should also

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FASHION & BEAUTY

look for fit. Something that’s a little bit more figure flattering. A tighter silhouette - something that hugs closer to the body... to be fitted somewhere. If you’re older, then an A-Line [silhouette] will be better, especially someone who has more generous hips. Otherwise maybe tighter on the body with a draped neckline.”

When thinking about a transitional dress, Peri explained that this is an instance where a woman can embrace the fashion trends.

“Fashion rules are constantly changing and nowadays many dresses can be worn during the day or at night,” she says.

“Many of today’s designers are creating pieces that give women freedom and flexibility in their clothing choices.

“Length doesn’t really matter,” she adds.

“The maxi dress (which is longer and hits at about the ankle) can be worn during the day or in the evening. This holds true to shorter dresses as well.”

Although the dress might not be that important for transitioning from day to night, Peri provided some direction, in the form of bling.

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Beauty Basics with Doreen Salo

Put your 'do' on a diet

Margarites adds that what you carry can have as much of an impact as what you wear.

“You definitely would want to ditch any kind of backpack or oversized leather bag and downsize to a clutch or something that’s more sophisticated. I would go from a closed toe pump to an open toed strappy sandal. I would take off the jacket and add a wrap. I would change the jewelry to something with sparkle. Then voilà! Presto chango! ” Throw a few change agents into that sparkly bag as well, in the form of cosmetics. “[Evening] would be a time to add a little more drama to your make up - darken up your make up and add more eye liner,” Margarites says. “It’s an opportunity to put your hair up. Add a little lip gloss - a little shine to the lip.”

You are what you eat, and that goes for your hair too. It’s not just what you put on your locks that counts, but also what you put into your body. But don’t despair, better-looking hair can start with your next meal. It takes a few months for vitamin deficiencies to be noticeable, but it’s never too late to eat a wholesome diet.

If you have the time, you might even add a shiny top coat to those nails.

“When in doubt, keep the dress simple and conservative and use your accessories to transform your look,” Peri says.

In short, choose a base dress that you like and then dress it up or down with appropriate jewelry, shawls or jackets, and footwear. Check yourself in a full-length mirror before heading out. Maybe give yourself a sassy wink or pat on the back for being a busy woman who is able to look appropriate and good regardless of the situation. After all – it’s all about the attitude! m y s u b u r b a n l i f e . c o m /m a g a z i n e

PROTEIN: Hair is nearly all protein…it’s the building blocks of healthy tresses. Excellent sources are chicken, turkey, fish, dairy products, eggs, legumes and nuts.

OMEGA 3 FATTY ACIDS: They support scalp health. Found in salmon, trout, herring and in plant sources including avocado, seeds and walnuts.

IRON: Too little in your diet can cause baldness.

Good sources are red meat, chicken or fish.

Vegetarians can find iron in spinach, kale, broccoli and lentils.

VITAMIN C: Aids in the absorption of iron. Found in oranges, strawberries, papaya, sweet potatoes and broccoli.

VITAMIN B: Without it, hair can become brittle. Good sources include fresh dairy products, meats and dark leafy vegetables.

VITAMIN E: Provides a protective barrier against the elements. Found in green leafy vegetables, broccoli and certain vegetable oils.

ZINC: Low zinc can lead to hair loss and dry scalp.

Zinc can be found in eggs, beef, seafood, spinach and cashews.

Hair typically grows at a rate of 1/4 inch to 1/2 inch a month, so you might not see results for six months or longer. But don't get discouraged. The benefits of healthy eating will reach from your head to your toes. So eat right, in the pursuit of hair happiness!

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“It’s all about the add-ons,” she advises.

“For the daytime, a sleeveless dress can be paired with a cardigan or blazer for a more conservative look or a scarf and denim jacket for a laid back casual look. Keep your accessories casual with a stack of bracelets, simple pendant necklace and hoop earrings.

Look for textured metals, semi-precious beads and leather accents. For evening, add a sparkly clutch or wristlet and a pashmina or shawl for a chilly night then glam it up with crystal jewelry.”

HERE IS A "HEALTHY HAIR MENU":

SUBURBAN LIFE MAGAZINE | JULY 2014 | 43

Dariusz Jewelers

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44 | JULY 2014 | SUBURBAN LIFE MAGAZINE

FASHION & BEAUTY

m y s u b u r b a n l i f e . c o m /m a g a z i n e

You wouldn’t wear furs in the summer, so protect them with

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am officially obsessed with the hottest trend of the summer; the floppy hat!

A bold yet nostalgic style of the ‘70s, worn by iconic fashionistas such as Faye Dunaway, Cher, and the ever-gorgeous Brigitte Bardot, the retro chic style is back and as sexy as ever. And now we are seeing it on the likes of celebrities Kim KardashianWest and Kate Moss.

Fall in love with our individualized services: • Furs • Leathers • Repairs • Alternations • Storage • Redesign • Cleaning • Shearing

Whether you want to hide a bad hair day or to fend off Chicago area winds, the floppy hat will save the day and your look, keeping you on trend with the stars. The floppy hat is a perfect accessory to any summer ensemble and well-suited for any event.

From vacations and concerts to date nights and ladies luncheons, make sure you are stocked with this must-have item in all of your favorite colors, as well as some neutral tones for those “over-the-top” ensembles that don’t need any additional distraction from their magnificence.

Take Coco Chanel’s words to heart, as she once said “all girls should be classy and fabulous.” Add a floppy hat or several to your collection, as it adds a touch of both.

Randi Moxi is a northwest suburban producer of special events, fundraisers and fashion productions and also works to develop up and coming talent in modeling for photo shoots, commercials, short films and fashion shows.

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FASHION & BEAUTY

SUBURBAN LIFE MAGAZINE | JULY 2014 | 45

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SUMMERFEST, revisited

La Grange gives new life to an old favorite, with Endless Summerfest

I

f you grew up in or around La Grange during the 1980s and early ‘90s, you likely recall the annual Summerfest. Teens waited with anticipation discover the lineup of musical acts, youngsters paused in awe at the entrance to the carnival, and the aroma of fried dough and corn dogs wafting through the air.

Just steps off LaGrange Road and the Burlington train station, the festival is the inaugural kickoff for the park. Endless Summerfest visitors can enjoy new attractions, experience great live performances, taste unique food from local vendors, witness a spectacular firework show and relax in the park with family and friends.

This season, after a multi-year hiatus, The Park District of La Grange and La Grange Business Association (LGBA), are reviving the event and giving it new life, as very first La Grange Endless Summerfest.

“We wanted to recapture the excitement and nostalgia that surrounded the former event, and with this location, we can bring in a lot more,” she says.

Live entertainment throughout the weekend includes: Big Wheel, Hair Bangers Ball, Saracens, Kickin’ Jimmy, 16 Candles, Mason Rivers and Andrew Salgado. There is a $3 per person admission charge to the food and entertainment area from 5 p.m. – 9:30 p.m. on Friday and Saturday. Children under 12 are free. Delicious fare from La Grange restaurants and food vendors will be available.

In addition to the music stage, you will find a carnival with rides and games, children’s activities area, beer and wine tent, Community Business Expo and much more.

Also featured throughout the weekend is a local business expo, which will showcase the amenities and services offered by many businesses in the area

“This is a great opportunity to show cooperation with local businesses to put on a three day event for the community,” says Dean Bissias, Director of the Park District of La Grange

"The Business Expo is a great way for visitors and residents to personally connect with some of the terrific independent businesses that are all around us,” said Steve Jasinski, president of the LGBA. " “It’s part of our continuing effort to encourage people to support local businesses first,” he says.

The three-day festival kicks off Friday, August 1 and runs through Sunday, August 3, from the grounds of Gordon Park at the intersection of Ogden & Locust, in La Grange.

The newly-renovated, 14-acre Gordon Park is the perfect spot, organizers say, with ample space for attractions and crowds, while allowing the heart of the downtown business district to remain open and unencumbered.

“That was one of the reasons the original Summerfest wrapped up,” says LGBA director Nancy Cummings. “Three days with the road closed was a struggle for our downtown businesses. Gordon Park has been reborn as the perfect venue.” m y s u b u r b a n l i f e . c o m /m a g a z i n e

La Grange Endless Summerfest is open Friday from 4- 10:30 p.m., and Saturday and Sunday from Noon – 10:30 p.m. A fireworks show, sponsored by Country Financial, will be featured at dusk on Friday and Sunday. Pony rides and a petting zoo and special activities for children are showcased from Noon – 4:30 p.m. on Saturday

OUT & ABOUT

and Sunday free of charge. CArnival rides also are offered.

For updates information please visit the La Grange Endless Summerfest website www.lagrangeendlesssummerfest.com.

SUBURBAN LIFE MAGAZINE | JULY 2014 | 47

MARIANNE ALBERS MCKOVECK BLOOMINGDALE “CHAMPAGNE TOAST” ACRYLIC ON CANVAS Marianne Albers McKoveck is a visual and emotional storyteller. The use of bold color and offset perspective infuse her stories with energy and excitement. Landscapes, seascapes, birds, flowers, still life, and figurative compositions are all frequent themes.

She starts with a quick wash of burnt sienna over a heavy canvas. Using her own photographs as reference, she carefully designs a dynamic composition. As the work progresses, some areas are developed more than others. To achieve an ethereal effect, she softens some of the edges, and adds multiple layers of transparent color. The painting becomes an exploration into a world where color and light are the only inhabitants.

40th Annual

La Grange craft Fair Downtown La Grange

July 12th & 13th Sat 7/12 9am-6pm Sun 7/ 7/113 3 110am-5pm

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showcase

C

artist

Marianne’s award winning art hangs in private and corporate collections.

Passes, Par ties & Rentals!

Reserve today at 630-766-7015

Group and Private Swim Lessons for beginner to advanced swimmers.

Bensenville Water Park & Splash Pad 1100 W. Wood St. | 630-766-7015 bensenvilleparkdistrict.org

MENAGE A TROIS | ACRYLIC ON CANVAS 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 SuburbanLifeMagazine@shawmedia.com, subject head “Local Artist Submission.”

OUT & ABOUT

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For passes, reservations or inquiries visit the Deer Grove Leisure Center or call 630-766-7015.

SUBURBAN LIFE MAGAZINE | JULY 2014 | 49

JULY EVENTS In The Suburbs

50 | JULY 2014 | SUBURBAN LIFE MAGAZINE

Wednesday evening in June, July and August. Picnics are welcome, but alcohol is not permitted. The concerts are sponsored in part by the City of Warrenville Hotel Motel Tax Fund. For more information, call 630-393-1171 JULY 19 - NAPERVILLE ALE FEST Saturday: 1:00PM - 5:00PM at Naper Settlement 523 S. Webster Street, Naperville The second annual Naperville Ale Fest will feature over 180 unique beers from craft breweries around the country. Some of Naperville’s best restaurants and catering companies will also be in attendance. A portion of the proceeds from The Naperville Ale Fest will be donated to the Naper Settlement and the Naperville Heritage Society. Naper Settlement is closed for the festival.Cost: $45 07/25 NAPER NIGHTS COMMUNITY CONCERT SERIES Friday: 5:00PM - 10:00PM at Naper Settlement 523 S. Webster Street Naperville Rock out to great music at Naper Settlement’s Naper Nights Community Concert Series and dance the night away on our beautiful 12-acre grounds. Enjoy an evening featuring the music of Pink Floyd. Think Floyd brings a performance of Dark Side of the Moon in its entirety and songs from throughout the Floyd era. Bring your lawn chair or blanket, your family and friends for a summertime tradition that features cold drinks and great food and fabulous music! No outside food or beverages are allowed. Food and beverages will be available for purchase.

Cost: $15 ($10 for children/seniors) Call: 630-420-6010 JULY 26 - COMMUNITY DAYS WEEKEND AT DUPAGE AIRPORT Sunday: 9:00AM - 5:00PM Saturday: 9:00AM - 5:00PM at DuPage Airport Flight Center 2700 International Drive West Chicago Join us for a fun, family-friendly weekend! Commemorative Air Force is bringing their B-24 Diamond Lil, T-6 Texan,

and Boeing Stearman. Tours and flights are available, visit airpowersquadron.org to reserve your flight! 2014 Community Days Weekend at DuPage Airport will also include a static display of aircraft, vintage military vehicles, vintage cars, Airport snow removal equipment and ARFF vehicles, tenant displays and DuPage Flight Centers own Kitty Hawk Cafe! Cost: Free Admission, Aircraft Tours $5. For more information, call 630-208-5600 JULY 26 THROUGH JULY 27 - SWEET’S CIVIL WAR ENCAMPMENT Saturday July 26 - Sunday July 27 at Four Seasons Park Finley Road at 16th Street Lombard The Lombard Historical Society will host a Civil War encampment at Four Seasons Park in Lombard. Sweet’s Civil War Encampment will feature both Confederate and Union soldiers recreating an 1863 military campsite, military drills and demonstrations, cannon fire during a skirmish, Civil War era music, and other living history activities.

JULY 30 - CONCERTS ON THE COMMONS: JOHNNY RUSSLER & THE BEACH BUM BAND Wednesday: 7:00PM - 8:30PM at Warrenville Public Library District 28W751 Stafford Place Warrenville Lets go to the islands! Enjoy the tropical sounds of Caribbean rock, reggae and calypso with songs from Jimmy Buffett, Bob Marley, Paul Simon, Zac Brown Band and many more. Free outdoor concerts will be held every Wednesday evening in June, July and August. Picnics are welcome, but alcohol is not permitted. The concerts are sponsored in part by the City of Warrenville Hotel Motel Tax Fund. For more information, call 630-393-1171

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OUT & ABOUT

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JULY 1 THROUGH JULY 31 - OAK BROOK PARK DISTRICT SUMMER CONCERT SERIES Thursday: 7:00PM - 9:00PM, Central Park 1500 Forest Gate Road Oak Brook Bring your blankets, baskets, and lawn chairs for these free performances. In case of inclement weather, concerts will be moved into the Family Recreation Center gym. For weather updates, call the hotline at 630-645-9553. Weber Grill Restaurant will be onsite providing delicious freshly grilled items for purchase. If you would prefer something off Weber Grill Restaurant’s menu, please call 630-953-8880 and place your order by 3pm on concert days and Weber on Wheels will have your food ready at the show! (Credit card required). June 26: Denny Diamond Trio Band. July 10: The Illinois Brass Band.

July 17: The Sting Rays. July 24: Midwest Dueling Pianos. July 31: Prohibition Orchestra. For more information, call 630-9904233 JULY 9 - CONCERTS ON THE COMMONS: SPOKEN FOUR Wednesday - 7:00PM - 8:30PM, Warrenville Public Library District 28W751 Stafford Place Warrenville With a repertoire of songs from the 50s to today’s Top 40, these vocalists and musicians have mastered every word, every nuance, every soaring note that will have you on your feet and dancing. Free outdoor concerts will be held every Wednesday evening in June, July and August. Picnics are welcome, but alcohol is not permitted. The concerts are sponsored in part by the City of Warrenville Hotel Motel Tax Fund.For more information, call 630-393-1171 JULY 9 THROUGHT JULY 13 - GLENDALE HEIGHTS FEST Wednesday July 09 - Sunday July 13 at Camera Park, 101 East Fullerton Avenue Glendale Heights Known to many as one of the Western Suburbs’ premier events, Glendale Heights Fest will be held at Camera Park.

Enjoy the carnival and rides along with exciting entertainment and fantastic food booths. Enjoy a breathtaking display of fireworks at dusk on Wednesday, July 9 and on Sunday, July 13.

Plan to spend a fun-filled time at Glendale Heights Fest with delicious food and entertainment for the entire family.For more information, call 630-260-6000 JULY 12 - JAZZ IN GLEN ELLYN Saturday: 10:00AM - 4:00PM at Downtown Glen Ellyn Main Street at Crescent Blvd Glen Ellyn Experience live jazz in a downtown festival setting featuring a line-up of top Chicago jazz musicians, delicious food, wine, beer, and other refreshments. This free event transforms Main Street Glen Ellyn into a jazz garden oasis. In the spirit of an outdoor event, bringing your own chair is encouraged and appreciated. For more information, call 630-469-0907 JULY 12 - POP FEST! Saturday: 1:00PM - 5:00PM at Rock Bottom Warrenville 28256 Diehl Road, Warrenville Bringing together everyone’s favorite two things, Local Craft Beer and Gourmet Popcorn from Popcorn Palace! New this year, there will be a silent auction consisting of gifts from Chicago Craft Brewers and local business! All proceeds from the silent auction will go to the Naperville Area Humane Society.For more information, call 630-836-1380 JULY 12 THROUGHT JULY 13 - NAPERVILLE WOMAN’S CLUB FINE ART FAIR Sunday: 10:00AM - 5:00PM, Saturday: 10:00AM - 5:00PM at Naper Settlement 523 S. Webster Street, Naperville The 55th annual juried Fine Art Fair features more than 100 artists from around the country and is the longest running art fair in Illinois. For more information, call 630-420-9680 JULY 16 - CONCERTS ON THE COMMONS: FLAT CATS Wednesday: 7:00PM - 8:30PM at Warrenville Public Library District 28W751 Stafford Place Warrenville Enjoy a range of vintage and modern music rooted in the hottest swinging jazz and blues, contemporary classics and timeless standards. Whether you choose to listen, tap your foot or cut a rug on the dance floor, you are sure to be entertained. Free outdoor concerts will be held every

m y s u b u r b a n l i f e . c o m /m a g a z i n e

Sights and Sounds that Delight

High Infidelity

Fun for Kids!

Soundstage Music!

FREE with admission

FREE with admission

Tiger Show, Magic Show, Racing Pigs, Petting Zoo

Classic Rock, Country & Tribute Bands

Carnival Rides!

Fabulous Fair Food!

Unlimited Ride Specials Brand New! - Wacky Worm Family Roller Coaster

BBQ, Fresh Roasted Corn, Elephant Ears & more

Grandstand Favorites!

Additional admission charge

FMX Freestyle Motocross Professional Championship Bull Riding Demolition Derby

The Neverly Brothers

Meet Local Businesses!

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July 16-20 • 2014

www.KaneCountyFair.com Sign up for email news Buy tickets online 630-584-6926 Kane County Fairgrounds Randall Rd at Rtes. 64 & 38 St. Charles, Illinois

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