Shore March/April 2014

style & culture

march/april 2014

&

Great

EATING Drinking The Transformation of

RYAN THORNBURG VITICULTURE

EDUCATING WINEMAKERS

We give the very best to our patients and it makes all the difference.

That difference means more of our patients survive cardiac surgery, a heart blockage will be discovered before it casues harm and a new hip will erase pain and put new life into every step.

Giving our best is what distinguishes the hopitals of the Community Healthcare System. From stroke to cardiac care, to orthopedics and gastrointestional procedures, our hospitals rank among America’s 100 Best by Healthgrades®. That means better outcomes, fewer complications and a better healthcare experience for our patients.

Named Among America’s 100 Best Hospitals:

Our best is also the nation’s best.

To learn more, visit www.comhs.org, follow us on Twitter @CHSHospitals or friend us on Facebook at CHSHospitals.

You love that

he loves you.

Now love what he gives you.

711 Main Street Southlake Mall Schererville Merrillville 219.322.2700 219.769.1976 www.AlbertsJewelers.com

contents

MARCH/APRIL 2014

40

The Many Lives of Ryan Thornburg

BY JANE AMMESON

Chef Ryan Thornburg spends his days creating artisan preserves and other gourmet Michigan foods.

photo by JOSHUA NOWICKI

40

20 Great Outdoors

BY JANE AMMESON

Chef Brandon Baltzley takes his love of artisan food back to the land.

37 Educating Winemakers

BY JANE AMMESON

Michigan wine gurus use their knowledge of agriculture and fermentation to improve the reputation of Southwest Michigan grapes.

VISITSHOREMAGAZINE.COM

44 Middlebrook Farm

47 A Sweet Mess

BY KATHLEEN DORSEY, PAT KINCAID, TARA MCELMURRY, MATT SHARP AND ELOISE VALADEZ

Haute cuisine meets down home comfort with these favorite innovative cookie recipes.

50 Edible Eataly

BY GINA GRILLO

Lidia Bastianich of the newly-opened Eataly Chicago takes us behind the scenes at the Italian wonderland.

ON OUR COVER PHOTOGRAPHY BY Tony V. Martin DINING Giovanni’s Munster, Ind.

BY GINA GRILLO

How two city dwellers transformed from urban to agrarian, reviving an 1844 Michigan farm.

style & culture

march/april 2014

&

Great

EATING Drinking The Transformation of

RYAN THORNBURG VITICULTURE

EDUCATING WINEMAKERS

2

the right approach to

living & playing

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1245 Kilarney Spacious and well appointed with over 3700 sq ft. Hardwood floors, great kitchen with pantry, 2 ovens, SS appliances, island, breakfast room, privacy lot. Upstairs you will find 4 bedrooms, all have large Walk in closets. Master with dressing area and spacious bath. Upstairs home theater room, or play room. Main floor office or den and Great room that is light and bright with stone fireplace. 3 car garage.

Offered at $493,500

3 bedroom, 2.5 bath townhouse, walk-out unfinished basement with crawl, SS appliances, new carpet, new paint, Formal living, dining , den with fireplace. Large master with double sinks, walk in closet and tray ceiling.

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Various Lots

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in Phase V, IV. Call for prices

from $66,900

543 n. old sT. rd. 2 Sitting on 18 acres of lush wooded property with 6 beds, 6 baths, sits this 8,000 sq ft 1941 all brick home. Grand in scale with 7 fireplaces, 4 season’s room.

Features like lighted tray ceilings, daylight basement windows.

Caretakers home also.

1710 snead aVenue .68 Acres on Pond, Corner Lot with Southern Exposure to back

Priced to Sell $250,000

$139,900

lEasED

1361 neLson driVe Wooded Golf Course and Creek Views .468A

Offered at $894,500

$125,000

1220 ryder road

CoMinG soon!

Jackson Township on 3 acres. Newer 3 bedrooms, 3.5 baths, Studio or Car Display area plus 3 car garage, many possibilities!

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1709 snead aVenue

1073 Mission Hills CT.

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Main Floor Master Suite, 3 bedroom suites on upper level. Hardwood floors, professional kitchen.

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Large Golf Course Lot Pond and Fairway Views 1.6 Acres Walkout Possible

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laporTe , Karen CourT Tiffany Woods All brick 5,000 plus sq ft.

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sand Creek

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solD

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Room for a pool, whole house generator. Attached and detached garages.

Offered at $750,000

contents

MARCH/APRIL 2014

18 14

74 64

68 122 123 124 125 126

12

Artists and Suffragettes

BY KATHLEEN DORSEY Sharon Biggs Waller’s first historical novel takes readers back in time to the beauty and struggle of Edwardian England.

14

Dunes Artist

VISITSHOREMAGAZINE.COM

BY JANE AMMESON Miller Beach native and artist Leslie Green details her journey from commuting to community.

Surviving the Season

BY JANE AMMESON How to survive frigid temperatures and harsh conditions.

68

1

HOUSE & GROUNDS 82

Fair-Weather Friend

BY BRYAN DENTON For better or worse, America’s largest lake has a huge impact on South Shore weather.

Orchestra Outdoors

BY JANE AMMESON The Southwest Michigan Symphony Orchestra is changing traditional views on a night at the symphony.

18

18

127 128 129

74

In with the Old

BY CAROLYN PURNELL How to marry antique pieces with contemporary décor.

The Grand Party Bead Town Mardi Gras Opening Crossroads Chamber Gala Chefs of the Year Birdhouse Auction Festival of Trees ARTability Radio Harbor Country St. Joseph New Year’s Eve Snowball

A Lakeside Home with Tropical Influence

BY JULIE KESSLER

A beachwalk house in Michigan City brings to mind the sultry breezes of the Caribbean.

1

HOTSPOTS 32 54 78 80

Essential Events Bite & Sip Shore Things Last Look

18 19 111

Publisher’s Letter Editor’s Letter Contributors

photography by [clockwise, from top left] CAROLYN PURNELL, TONY V. MARTIN, ROB REGOVICH, BRYAN DENTON, TONY V. MARTIN

CLICKS

6

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PUBLISHER’S

LETTER

W You’ve got questions... we’ve got answers.

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At Obstetrical & Gynecological Associates, Inc., we understand women. We are women—sisters, mothers and daughters—just like you.

For more information or to schedule an appointment, visit our website at www.weunderstandwomen.com or call our office today.

e are in a world of anticipation here on the southeastern side of Lake Michigan.

Becoming familiar with the sights— sometimes even spectacles, especially in wintertime—the near silence, the stillness of the off-season along the shore has been an unusual experience. The visual beauty is never far from your mind but it is a wonderful opportunity to focus on the warmth of the people who build communities and businesses around old-fashioned hospitality, outdoor recreation, artistic innovation, agricultural renewal, endeavors of discovery and pursuit of everything sustainable.

Dr. Cheryl Short MD FACOG

Dr. Crystal Strickland MD FACOG

Dr. L. Jennifer Murphy MD FACOG

Dr. Elizabeth Rutherford MD FACOG

Of course, I have already begun compiling a personal list of those familiar tableaus that take different forms with the season including Michigan’s famous golf courses, Berrien County vineyards, some of the best beaches in the Midwest and terraces circling the harbors up and down the coast.

This is the year the Senior PGA tournament will be back and Harbor Shores will open a new world class hotel in Benton Harbor. Of the dozens of small specialty retailers and restaurants in Southwest Michigan and Northwest Indiana that have opened in the last year, many are sprouts of businesses that have succeeded elsewhere. The Olive Cart in South Haven seeded a second store on State St. in St. Joe, for instance. Other businesses like Indian Summer with stores in New Buffalo, Michigan and Chesterton, Indiana and Great Lakes Catering in Chicago, Porter and Michigan City, Indiana, realized that their customers---our readers---travel, shop and play all over the Lake Michigan region and the tri-state area.

The winter had bitterness enough to feed the yearning to get our outdoor lives back. I see that pent-up demand pouring out on the first sunny melt-off that swells the crowds visiting the arts districts that dot the coastal cities and towns. Likewise, the wineries, distilleries and breweries are hosting parties by now where people seem to reappear in the moment. Everyone you thought was in Florida or Arizona is suddenly back. And the whole area picks up again where we left off a few months ago.

We hit pause, not decline.

If you are like me you were already planning on adding onto the deck, thinking about how good that Michigan Pinot tasted last year and how nice it will be to sit around the outdoor fire pit after golf in a few weeks, even as you’re removing the last of the holiday decorations.

We may live in theFlickr moment, but there is no dream Retweet to replace Delicious Twitter the one about going to the beach.

The discoveries we have made in these pages are exciting and inspiring. We offer you the outline of a spring to celebrate in 2014.

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CHRIS WHITE

Accepting New Patients Glendale Medical Center 1101 E. Glendale Blvd., Suite 102 Valparaiso, IN 46383 (219) 462-6144 (877) 462-6249

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love the Lake???

You’ll really Love the Beach House!!!

EDITOR’S

LETTER

I

Fresh & Fun • Coastal & Cottage Custom Orders • Free Layaway Furnishing • Accessories

am tempted to be glib and just say I’m sick of food, but of course I’m not. I’m sure you know what I mean. The never-ending rearrangements of book titles with the words, “Salt,” “Sugar,” “Fat,” “Heat,” “Bread,” and/or the dreaded “Cake,” make me dizzy ...and I almost never cook.

OK, I make scrambled eggs. Chef Jean Joho once told me that his greatest food memory was the perfect scrambled eggs with cream and chives that his grandmother made when he was a boy in Alsace, which has only encouraged me to strive for perfection in this single realm I used to watch Iron Chef back in the day and there was a time when I thoroughly enjoyed Gordon Ramsay psychoanalyzing and disciplining these crazy, unqualified, clueless people who started, or took over restaurants and ended up in Hell’s Kitchen. Food television doesn’t know when to quit though and what might have been a funny, smart and novel idea for a while just gets stretched and stretched until it’s a boring nightmare that falls apart.

In a righteous search for sustenance ideas that are authentic and original, even the best storytellers, the most qualified doctors, Delicious the noblest editors and the greatest chefs trip into the extreme Flickr and completely absurd now and again.

We’ve all banked a few of these memories: The service of the lavender-pillow-tasting-course at Alinea was unforgettable, except for the morsel of food perched on top of it. DidFacebook we have a betterMySpace absinthe experience because it took 15 minutes to prepare two sips tableside at Fleur de Lys in San Francisco?

The overkill—and my willing participation—can never diminish Slashover Dot and over Mixx the fact that I love to read and look at food books again and never tire of beautiful photography.

I used to visit Grant Achatz’s website just to look at the pictures.

I constantly consult the collection from Gourmet magazine, Endless Reddit and writer FriendFeed Feasts, chosen from 60 years of the archive by editor Ruth Reichl. The best essays in the book were written by the poet Robert P. Coffin. Proving my theory that the best food writing is evocative poetry.

Here we have stories on the odd trajectory ofNewsvine the career of SlideShare Ryan Thornburg, backwards to his very own locally-sourced roots, juxtaposed with a modern, innovative take on cookie madness and the brilliant Chef Tim Sizer, the education of winemakers Yahoo bakers andYahoo Buzz like White Pine’s (Professor) David Miller, and cooks, beverage makers of all kinds. Your mouth will water.

For something completely different we have called upon artistphotographers Joshua Nowicki and Ryan Bolger for a glimpse Microsoft MSN of their stunning work on the splendid landscape around us.

(VisitShoreMagazine.com to see more incredible photos.)

The next issue marks the real beginning of the Shore season.

We know you are getting ready to rehab, re-plant, re-focus and revitalize For Spring 2014.

App Store Amazon We will be back soon with the Architecture issue.

HwY 51 • DOwNTOwN HOBART 619 E. 3RD ST. • 219-942-0783 HOURS: TUES-FRI NOON TO 5PM • SAT 10AM TO 2PM IN BUSINESS FOR 20 YEARS

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Behance

Discover What a Perfect Nights Sleep Can Do Your Local Sleep Headquarters Featuring

style & culture

Publisher Christopher T. White

1114 Lincolnway, LaPorte, IN

(across from LaPorte Hospital) (219) 362-3538 • www.fenkersfurniture.com

Summer Camps in the Dunes Adventures for All Ages in a National Park!

Attend an open house at Dunes Learning Center on March 22 or April 16. duneslearningcenter.org/summer-camp or phone (219)395-9555 to learn more

2013-2014

DUELING PIANOS

season

with Marta Aznavoorian & Winston Choi, piano

Friday, March 14, 2014 • 7:30pm • Bethel Church

THE WORLD BELOVED: A BLUEGRASS MASS The Symphyony Chorus & Monroe Crossing

VP of Sales John Tucker Advertising Operations Manager Eric Horon 219.933.3346 Eric.Horon@nwi.com Senior Account Executive Lisa Tavoletti Illinois/Indiana/Michigan 219.933.4182 Lisa.Tavoletti@nwi.com Account Executive Mary Sorensen Michigan 616.451.3006 Mary.Sorensen@nwi.com Traffic Manager Tom Kacius 219.933.3299 Thomas.Kacius@nwi.com Pre-press and Operations Special Projects Manager Kris Julius 219.933.3378 Kris.Julius@nwi.com

Published by Lee Enterprises The Times of Northwest Indiana Niche Division 601 W 45th Street Munster, Indiana 46321 219.933.3200 Michigan/Indiana Sales 1111 Glendale Boulevard Valparaiso, Indiana 46383 219.462.5151

Friday, April 4, 2014 • 7:30pm • Bethel Church

MAHLER 1 & BARBER VIOLIN CONCERTO Featuring Corey Cerovsek, violin

Friday, May 2, 2014 • 7:30pm • Bethel Church

SYMPHONY GOES TO THE MOVIES 0 VISITSHOREMAGAZINE.COM 1

Sunday, June 22, 2014 2 Performances! 2 pm & 7 pm Crown Point High School

GET YOUR TICKETS NOW! 219/836.0525 nisorchestra.org

New Subscriptions, Renewals, Inquiries and Changes of Address: Shore Magazine Circulation Dept., 601 W 45th St, Munster, IN 46321, or 800.589.2802, or visitshoremagazine.com Reprints and Permissions: You must have permission before reproducing material from Shore magazine.

Single copy price is $4.95.

One-year subscriptions $20 Two-year subscriptions $25

volume 10 / number 1

Editor / Associate Publisher Pat Colander 219.933.3225 Pat.Colander@nwi.com Managing Editor Kathleen Dorsey 219.933.3264 Kathleen.Dorsey@nwi.com Associate Content Producer Tara McElmurry 219.933.4333 Tara.McElmurry@nwi.com Associate Editor Eloise Valadez 219.933.3365 Eloise.Valadez@nwi.com Niche Assistant Matt Sharp Matt.Sharp@nwi.com Design Director Ben Cunningham 219.933.4175 Ben.Cunningham@nwi.com Designer April Burford Lead Photographer Tony V. Martin Contributing Editors Jane Ammeson Heather Augustyn Christine Bryant John Cain Marcia Froelke Coburn Jane Dunne Lauri Harvey Keagle Julie Dean Kessler Mark Loehrke Phil Potempa Contributing Photographer Gregg Rizzo Shore magazine invites readers and writers to submit ideas, comments and feedback through email at feedback@visitshoremagazine.com or the post office at Shore Magazine, 601 W 45th St, Munster, IN 46321, or 1111 Glendale Blvd, Valparaiso, IN 46383.

contributors JOSHUA NOWICKI started his professional career working in museums, including the Kalamazoo Valley Museum, Holocaust Memorial Center and Krasl Art Center. It was while working at the Holocaust Memorial Center that he discovered his interest in photography. Inspired by the beauty of southwest Michigan after moving to St. Joseph, he began taking nature and landscape photos. Joshua now focuses on photography, social media marketing, and graphic design.

GINA GRILLO is a photographer, writer and teacher who creates programs that explore creativity as a force for social change. For more than 14 years, Grillo’s photographs have appeared in magazines and newspapers worldwide— while serving as adjunct faculty in the photography department of Columbia College Chicago, where she earned an MFA. Her photographic documentary project, Between Cultures—Children of Immigrants in America, won the International Chicago Sister Cities Multicultural Book Award in 2006, after its publication in 2004, and opening exhibition at Ellis Island.

Two Locations:

421 State Street, St. Joseph, MI and 424 Phoenix Street, South Haven, MI Or shop online: www.olivecart.com We carry the highest quality extra virgin olive oils and aged balsamic vinegars in our stores and online for your gourmet cooking pleasures.

CAROLYN PURNELL is a freelance writer and photographer specializing in interior design, history, and all things adventurous and obscure. Aside from the Times, she writes regularly for ApartmentTherapy.com. She has recently finished a Ph.D. in history at the University of Chicago, and is now a visiting assistant professor at the Illinois Institute of Technology. She grew up in Texas and settled in Chicago by way of L.A., England and Paris.

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MARCH/APRIL 2014

shorelines Artists and Suffragettes

INSIDE SHARON BIGGS WALLER’S ‘A MAD, WICKED FOLLY’ send me to horse camp once a year and pay for a few lessons.

So one summer when I was 14, I started calling people who had horses, for sale. I figured if they were selling their horses then they probably didn’t have enough time to work with them. Ended up finding a farm in Chesterton, and I helped the owner with her horses for a few years.

“So like Vicky, I didn’t let obstacles get in my way. It also took me 17 years to find an agent for my novels.

I promised myself I wouldn’t give up when I first started writing, and I think Vicky is similar in that regard. I can’t see her ever giving up.”

Author Sharon And what about the Biggs Waller romance aspect? Vicky’s suitors are twofold—handsome police officer Will, and arranged prospective husband Edmund.

“Vicky and Will’s relationship was the easiest part to write, actually. I like writing characters that seem to have nothing in common in the beginning but are really well-matched because of what’s in their heart,” she says.

B

2 VISITSHOREMAGAZINE.COM 1

ut Edmund isn’t your typical romance novel “bad boyfriend.”

“I think we all get into relationships that are convenient and comfortable but that aren’t good for us…I wanted to show that kind of relationship without making Edmund seem like a cad. He’s more this frat boy out to have some fun, and Vicky is so earnest.”

Although many historical fiction stories leave much to be desired in the historical accuracy department, A Mad, Wicked Folly gives the reader an authentic glimpse into life at the turn of the century.

“I think just about every paragraph in the book had some research behind it,” Sharon says. “There’s so much to know, from how people talked, traveled, dressed, ate. And then there was the suffrage movement and the art. I worked with the curator of women’s suffrage at the Museum of London, and I interviewed several experts on suffrage and on art. I purchased over 30 books pertaining to women’s suffrage, art, drawing, food, fashion and daily life of the Edwardian era.” -KATHLEEN DORSEY For more content, please VisitShoreMagazine.com

photo by EDDA TAYLOR PHOTOGRAPHIE

S

haron Biggs Waller lives in the modern world, but she can relate to the past.

In her debut novel, historical fiction work A Mad, Wicked Folly, she tells the story of a budding suffragette in the tumultuous era of Edwardian London.

“I’ve always loved stories about girls that embrace their uniqueness and have the courage to step out on their own, regardless of societal constraints,” she says. “I’ve been fascinated by suffragettes ever since I saw the Schoolhouse Rock cartoon Sufferin’ ‘Till Suffrage in the 70s.”

Though Sharon’s life is far removed from the suffragettes in London in the early 20th century—she lives on an organic farm in LaPorte County with her husband—she has done a lot of thinking about the era, especially while living in London.

“When I lived in England, I used to walk by the statue of Emmeline Pankhurst, the mother of suffrage in England, and I’d think about what life was like for women and teenage girls during the suffrage movement,” she says.

“What you if you wanted to be something other than a wife and then be told you couldn’t because you were a girl? What if you went ahead and did it anyway? What would the challenges be?

“And then Victoria Darling’s story started to take shape.”

Protagonist Victoria Darling’s greatest dream is to become an artist. Despite disapproval of her parents and her peers, she will stop at nothing to practice and improve on her talents for drawing.

After being expelled from finishing school for posing nude for an illicit art class, she returns to London where her parents have arranged a marriage for her. Needless to say, Vicky isn’t too impressed with the idea.

“Vicky’s parents really cling to old values, as many upper middle class people did,” Waller says. “They worked hard to climb the social ladder and they weren’t about to let things change. The middle and lower classes were actually more progressive in their thinking, and when Vicky starts moving in a different world, she sees new opportunities and a new way of life.”

So she joins up with a group of militant suffragettes, campaigning for women’s right to vote. She becomes a famous propaganda artist promoting the issue of women’s rights, and eventually is arrested, when she meets a handsome and enigmatic police officer whom she can’t wait to draw.

Although the Edwardian era is very popular for entertainment in 2014—television shows such as Downton Abbey and the revival of Upstairs Downstairs come to mind—Sharon’s book was written before the surge of attention was given to the time period.

“It’s such a buttoned-up world, but yet so many things were changing,” she says. “There was so much drama in the Edwardian era, because people aren’t meant to stay rigid and unchanging.

People will always push against restraints and dare to dream, that’s just human nature. And it’s fun to watch it all unfold in those gorgeous costumes!”

Sharon sees a part of herself in Vicky’s exploits, she says.

“I wanted a horse so badly, but my parents could only afford to

SHORE MAGAZINE PROUDLY PRESENTS THE COLLECTIONS OF THE NEXT GREAT DESIGNERS

FRIDAY, MAY 9, 2014 HERITAGE MUSEUM & CULTURAL CENTER

at the Priscilla U. Byrns Center 601 Main Street | St. Joseph, MI Featuring the top emerging fashion designers from the Lake Michigan area.

Doors Open

5:30 pm (ET) | 4:30 pm (CT)

Reception

6:00 pm (ET) | 5:00 pm (CT)

Event starts

7:00 pm (ET) | 6:00 pm (CT)

Judging and finale 9:00 (ET) | 8:00 (CT)

Wine and hors d’ouevres will be served.

Tickets are $25 in advance and $35 at the door.

Reservations are encouraged because seating is limited.

Buy tickets and make reservations today by contacting Amy Zapal at 269-983-1191 or azapal@theheritagemcc.org

nwi.com/fashionontheshore

shorelines The Southwest Michigan Symphony Orchestra offers outdoor concerts on the lakeshore for a relaxed, atmospheric experience.

Classical Innovation

S 4 VISITSHOREMAGAZINE.COM 1

outhwest Michigan Symphony Orchestra (SMSO) is definitely not your grandmother’s pearls and formal night at the performing hall. Indeed, it might not even be at night or inside, and the dress code no longer requires a lorgnette.

“It’s all about making a difference in the community,” says Robin Fountain, SMSO’s conductor, with his Downton Abbey British accent. “Last year it was Shrek the Musical held at Shadowland Pavilion and for the upcoming Young by Design we commissioned Larry Schanker to write a piece for a collaboration with the Benton Harbor High School Drumline and The Boys and Girls Club of Benton Harbor Drumline.

“What we’re doing is making transformational experiences, which is what art is all about. I think it’s transforming many lives in our area.”

Fountain, who was born in the UK and educated at Oxford University, The Royal College of Music in London, and

Carnegie-Mellon, started conducting for the symphony orchestra six years ago.

The Maestro has also been on the faculty at Vanderbilt University’s Blair School of Music since 1994, winning the 2007 Blair School’s Faculty Excellence Award as well as the university-wide Sarrat Award for excellence in undergraduate teaching.

“Robin is the creative genius,” says Sue Kellogg, executive director of SMSO. “He and I work together bouncing ideas off of each other and then he goes with it.

It’s all in keeping with our new mission— ’Transforming Lives Through Music.’”

Brainstorming and ideas about the orchestra’s programs come from anywhere and everywhere.

“Charlie Stempien, who owns the Liquor Locker and Rooster’s in St. Joseph with his wife Barbara, works with us when we do events,” says Kellogg. “He came in one day and said ‘I want to do microbrews,’ and so now for this year’s Summer Solstice concert we’re doing ‘Music and Microbrews’ featuring artisan beer from local microbreweries.”

Among other intriguing concepts is

this year’s “Dancing with the Symphony Stars,” SMSO’s biggest fundraiser, which will pair local celebrities with the Citadel Dance and Music Center in Benton Harbor and staged at the brand new Inn at Harbor Shores in Benton Harbor.

“It’s a different world,” says Barbara Globensky, who has been a member of the SMSO board for the last two decades as well as its past president and is now vice president in charge of audience development. “When I first came on the symphony board our performances at first were at the St. Joseph High School and then at the Mendel Center at Lake Michigan High School. But many people don’t want to just sit and listen to music for two hours, they want the music but to be able to do other things too.”

According to Globensky, this is SMSO’s way of welcoming those who haven’t been coming to their more traditional concerts which this year includes guest artist Alexander Schimpf, an award-winning pianist performing the centerpiece of Beloved Classics.

“Robin does pre-concert talks and tells

photo by ROB REGOVICH

The Modern Southwest Michigan Symphony Orchestra

G

lobensky notes that research indicates school work improves with the discipline of playing an instrument and that students lives are enhanced with music in the curriculum.

Despite all these modern outreach efforts, SMSO never forgets the classics.“We love our classical music too,” Globensky says and adds there is always the idea through SMSO innovation, “young people will find their way to classical music as well.” -JANE

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us what to listen for,” she says about the program offered before concerts where the conductor provides insight into the life and times of the composers, the context of the music as well as hints of what to listen for during the concert.

Orchestras are all about their community, Kellogg explains, and each community is different.

“We looked at our community because we wanted to align ourselves with what’s important here and decided to start a program at the Boys and Girls Club and focus on education,” she says. “We asked people to donate instruments for the kids, and people were very responsive.”

SMSO offers a myriad of other educational programs with the goal of inspiring young minds. These include the Young People’s Concert which brings more than 3,000 southwestern Michigan elementary and middle school students to see musicians from the SMSO perform in a concert setting. Another recent program is called “Side-by-Side Concert” because it provides student musicians the opportunity to play alongside symphony musicians. There is also “Musiciansin-Schools,” a collaboration with Berrien RESA to bring SMSO musicians into classrooms to create a hands-on musical experience.

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Leslie Green

Miller Beach’s Native Artist Before Leslie Green started living the dream, she was in the rat race with the rest of us. • “Driving to Stickney at 5 a.m. every weekend morning on the road hugging the lakeshore, I’d think ‘I don’t want to be here,’” recalls Leslie Green. “‘I want to be in Miller painting.’”

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ut Green was earning good money with great benefits as a union trade painter and leaving all that to pursue fine arts in Miller Beach where she had lived as a youngster before moving to a myriad of cities in Northwest Indiana and in and around Chicago, required courage and commitment to her craft.

“It was a crazy thing, but I was just drawn to being back here,” she says. “When I was young, the dunes were my sanctuary.”

At the time she was living in Northbrook with her partner Linda Levi, a psychotherapist with offices in Chicago and Park Ridge. So besides leaving her job, she would also have to convince Levi that a move to the east side of Gary—a city with a less than stellar reputation for denizens of Chicago’s northern suburbs—was a great idea.

“I took Linda here, and she fell in love with the area,” says Green. “She raised her sons in Northbrook and was looking for a change.”

Art was Green’s passion when she was young, but life as it does with many of us, took her down different paths. After high school, Green attended the Art Institute of Chicago on a full scholarship but left before earning her degree.

“I guess I didn’t have much of a basis for how do you make a living as an artist,” she says. Over the years, Green supported herself not only as an artist and painter but also by working in artist supply stores and head shops, walking dogs and delivering messages by bicycle.

“And that’s when my father got sick.

But my art never fully left me.”

And so at age 36, Green returned to school, attending the American Academy of Art which she describes as “this very old conservative French school of art.”

But around this time, she also left her marriage, which necessitated a paying job, so she was sidetracked again with jobs doing decorative and industrial painting on such projects as The Auditorium Theatre, the grand 1920 former cinema in Chicago known for its opulent interior spaces inspired by the regal Rococo style of Versailles, and a Frank Lloyd Wright home in Wisconsin among others. She also worked as a

photo by TONY V. MARTIN

shorelines

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“It’s a wonderful sign and a great place for pizza,” she says about the place where she ate decades ago when she first lived in Miller.

But her artwork isn’t confined just to a few mediums. Green also creates posters, metal art, painted furniture and turns her work, through digital printing, into images for, among other items, cups, coasters, T-shirts, license plates, phone covers, ball caps, car magnets and knit caps.

She also designs what she terms stained glass-effect mosaics. The creation of these stained glass lookalikes began when Green was still in the trades. It’s a found art sort of thing where she began collecting discarded pieces of Plexiglas, glass and old window frames coated with an acrylic glaze and using these discards to design beautiful and colorful windows, custom signs and furniture in different sizes. She is also working on logos for the city of Gary, Miller Beach and the dunes.

Some of her work is available in stores such as the Lake Street Gallery and Indie Indie Bang! Bang!, a boutique home, fashion and gift shop, both on Lake Street in Miller Beach.

It can also be seen on her website, lindagreenstudio. com, and by appointment at her gallery.

“When I was in the trades and knew I was going to be leaving, I hired an art professor to critique my work,” recalls Green.

“She said I was going to have to pick just one medium. I obviously didn’t do that.” -JANE AMMESON

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sign artist for the hip Trader Joe’s grocery stores.

Now, she and Levi live a block or so off the beach in a wonderful box-like house with big windows and the perfect space for Green’s studio—a warm and cozy space crammed with antique and hand-painted furniture, book shelves filled with art books, displays of her works, boxes filled with tubes of paints and brushes, computers and printers and photos of family, friends and favorite places including the sign for her father’s Buy Low Fish Market in Gary.

In this stage of her career, Green’s skills continue to emerge, and she finds herself retracing her Miller Beach roots by photographing decades-old signage and turning it into art. She photographed and painted the sign from her Uncle Mickey’s discount furniture store at 15th and Broadway in Gary. The building is empty but the neon and bulb ghost sign reading “Michael’s Norman Furniture” remains. So does the signage for Pumps on 12 in Beverly Shores, Pink Pussy Lounge on Broadway in the Glen Park area and Dom & Pete’s Point View Bar which is still standing on U.S. 12/20.

“I did a watercolor of the Point View Bar and sold it to Dom’s grandson,” says Green who then took the image and put it all of different substrates—the primary underlying material on which her art is made— such as puzzles, satchel bags, metal and ties.

Green says her search for heritage signage was initially inspired by the classic sign in front of Ono’s & Jo’s, a pizza and sandwich shop in business just steps away from the beach on Lake Street in Miller for almost 60 years.

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Chef Brandon Baltzley

BALTZLEY’S JOURNEY FROM SOE TO THE GREAT OUTDOORS

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When Leigh Hansen, who not too long ago had been working on her PhD in French literature at the University of Chicago, woke up early during the first Polar Vortex, one of her sows was about to give birth.

• “It’s so cold,” she fretted as the temperature at noon still hovered around minute five degrees.

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ansen and her husband Brandon Baltzley were expecting 10 to 12 piglets, which is average for a sow but when I next talked to Hansen, only five had been born.

“They all lived,” she says, “and for Ossabaws, the small number isn’t unusual.”

Then Hansen takes me on a pig discourse beginning with the introduction of Iberico black-footed hogs brought by the Spaniards some 400 years ago to Savannah, Georgia.

Hansen and Baltzley are raising Ossabaws not only because their meat is dark and rich but also because it’s as native as pork gets.

Sustainable and native are part of the philosophy of this foodcentric couple, who are currently doing popup dinners on weekends at Soe Restaurant in Sawyer and are opening TPIM restaurant near Michigan City in late spring.

Anyone who even peripherally follows the Chicago food scene has mostly likely heard of Baltzley, kind of a poster boy for über chefs who struggle because of creative genius, hard knocks and, at times, poor choices. Though still under 30, Baltzley has an impressive resume. He was opening chef at the 6th Street Kitchen in New York and then it was on to Michelin-rated, three-star restaurant Alinea in Chicago. Polar opposite of simple, Alinea chef/owner Grant Achatz is considered to be one of the vanguard in molecular gastronomy food philosophy and dinner there includes instructions on the best way to eat the dishes being served.

After some bumps in road (very big bumps but you can read Baltzley’s autobiography Nine Lives: A Chef’s Journey from Chaos to Control to find out all about those), he and Hansen ended up on a farm in Maine and fell in love with the rigorous life and the ability to be close to the food they eat.

“We wanted to remain in proximity to Chicago, but needed nice, open spaces you don’t necessarily find in or around Chicago,” says Baltzley about why they chose this area. “We looked all around Harbor and Dune Country. The land we ultimately chose was a good fit for many reasons, but we especially like the historical value of the property we chose for TMIP. The old farm house that will serve as our restaurant is over 150 years old.“ For Soe, Baltzley’s communing with Irma S. Rombauer, author with her daughter Marion Rombauer Becker of the classic The Joy of Cooking.

“We wanted to showcase traditional American cuisine that everyone grew up with,” Baltzley tells me. “Some might call my food a bit ambitious and, let’s face it, I tend to use certain food items that aren’t necessarily in everyone’s wheelhouse. Basing the food for Soe off of The Joy of Cooking ensures there will be something that everyone can enjoy, not to mention, maybe a little different take on dishes you remember from your childhoods.”

As for TMIP, Hansen notes their kitchen will serve straight from its harvests with an emphasis on the use of native heirloom varietals.

This purism means that coffee at TMIP will be a brew of acorns and chicory since coffee beans don’t grow in the area.

“This includes meat and dairy in addition to vegetables and other produce,” she says, hence the Ossabaws. “Anything not supplied by the farm will be sourced as locally as possible.”

For more information, visit facebook.com/SoeCafe or tmiprestaurant.com. -JANE AMMESON For more content, please VisitShoreMagazine.com

photography by JANE AMMESON

shorelines

BRANDON BALTZLEY’S SCOTCH EGGS

BRANDON BALTZLEY’S BEEF STEW 2 10 8 15 1/2 2 1 1/2 1 5

pounds chuck roast cups beef stock carrots scallions tablespoon apple cider vinegar tablespoons canola oil cup cornflakes cup flour peanut oil for frying quart carrot juice tablespoons sugar

Season roast with salt, celery seed and black pepper, then sear in a cast iron Dutch oven. Add beef stock and one cup of red wine 3/4 of the way up the sides of the roast. Cover and bake at 225ºF for 4 hours or until fork tender.

For Cornflake-Crusted Carrots: Blanch the carrots and then shock in cold carrot juice. Cut half of the carrots into 3/4 inch rings and toss in flour, then buttermilk and then crushed corn flakes. Fry in peanut oil.

For Glazed Carrots: Take reserved blanched carrots and heat up a cast iron to medium high heat, throw carrots in cast iron, dry, add carrots and glaze with carrot juice 1 tablespoon at a time, turning every 2 minutes until carrots are charred black.

eggs teaspoon vinegar cup soy sauce cup rice vinegar pound pork sausage teaspoon garlic powder teaspoon onion powder teaspoon salt teaspoon chili flakes tablespoon hoisin sauce tablespoon hot chili-sesame oil

1 teaspoon toasted fennel seed 1 teaspoon fish sauce 1/2 tablespoon brown sugar flour 2 eggs, uncooked seasoned bread crumbs peanut oil grain mustard whipped cream prepared horseradish

For Eggs: Bring a pot of water to boil. Drop shelled eggs in lightly and boil for exactly 5 minutes. Then soak boiled egg in ice water with a dab of white vinegar. Peel egg very carefully as it will break and yolk will be useless. Soak egg for 4 hours in soy sauce and rice vinegar to taste.

For Sausage: Season sausage with garlic powder, onion powder, salt and chili flakes. Whip in hoisin sauce, hot chili-sesame oil, toasted fennel seed, fish sauce and brown sugar.

Mold sausage over boiled, prepared egg. Place flour in one pan or bowl, beaten eggs in another and in another place the seasoned bread crumbs. Dip sausage covered eggs first in flour, then egg wash and then breadcrumbs. Deep fry at 350º F in peanut oil until golden brown. Finish in a 350º F for three minutes in oven if using a thick amount of sausage.

For topping: Mix whipped cream with prepared horseradish, the amount of horseradish depends upon how hot you want your topping.

Serve over grainy mustard and top with whipped cream prepared with horseradish.

SCOTCH EGGS From Joy of Cooking Preheat deep fryer to 375 º F. Make a forcemeat with finely chopped or minced ham.

2 to 3 mashed anchovies in oil Salt and Pepper

Coat thickly with the forcemeat: Hard cooked eggs Bind with: Raw egg Dip in: Egg and breadcrumbs Deep fry until the coating is brown. Slice in half and serve on croutons.

MARCH/APRIL 2014

Charred Scallion Puree: Clean cast iron and reheat, put 1/2 of the scallions on cast iron for 1 minute or until charred. Place charred and raw scallions in blender along with apple vinegar and a pinch of salt. Emulsify with 2 tablespoons of canola oil.

Just for fun, I thought I’d see how much tweaking Baltzley did with Irma S. Rombauer’s recipe for Scotch eggs. Well, she used anchovies, and he left them out.

He used pork sausage and added some Asian condiments—hoisin, hot-chili sesame and fish sauces while she eschewed pork and instead used forcemeat which is a mixture of ground, lean meat emulsified with some type of fat. In this case, the meat is minced ham and the fat comes from the oil in the anchovies. They both deep-fried their eggs.

Baltzley places his Scotch eggs on a grain mustard and tops them with whipped cream and horseradish, while Rombauer puts hers on top of croutons—yes, croutons. In many ways except for the meats (and aren’t ham and pork from the same animal?) and Asian versus anchovies, the recipes are similar.

But it’s interesting, Baltzley’s recipe seems so much more familiar to what we eat now than Rombauer’s recipe, which comes from the 1975 edition of her book. Though we should note, well after Rombauer had passed away, when her book was revised and released in 1997 the ingredient list had pork sausage, the anchovies had disappeared and the eggs were baked not fried. But no hoisin sauce.

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BRANDON VS IRMA

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THE GRAND PARTY, NEW BUFFALO METHODIST BEAD TOWN, GARY CROSSROADS CHAMBER GALA, MERRILLVILLE CHEFS OF THE YEAR, MUNSTER BIRD HOUSE AUCTION, NEW BUFFALO FESTIVAL OF TREES, MUNSTER ARTABILITY SHOW AND AUCTION, CHESTERTON RADIO HARBOR COUNTRY BENEFIT, SAWYER NYE CELEBRATION 2013, ST. JOSEPH SNOWBALL, PORTAGE

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sensational celebration the grand party new buffalo

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photography by gregg rizzo

The Grand Party was held at Customs Imports on December 6. Guests enjoyed delectable food, great wine, incredible musical talent, karaoke with the stars, and plenty of shopping.

1 Dee Dee Duhn with Javier Carvenas, both of Michigan City

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2 Maxine Kroll of Chicago with Kristin Fatouros of New Buffalo 3 Rebecca and Tom Vant Hof of LaPorte 4 Juli Westergren of New Buffalo, Barb Globensky of St. Joseph with Gretchen Rock of Bridgman

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5 Ginger and Mike Wregglesworth of Buchanan

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6 Donna Salerno of New Buffalo with Cheryl Kasper of Grand Beach 7 Mark Toncray and Janet Sullivan of Riverside 8 Patty Zboril of Three Oaks, Nancy Gino and Paula Dudiak, both of Sawyer 9 Brian Muno, Mary Dunbar and Mary Lou Wattman, all of New Buffalo 10 Karen Shoemaker, Nora Howe, both of New Buffalo and Melissa Brown of Long Beach

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WANT MORE? please go to visitshoremagazine.com to view and purchase click photos

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bead-dazzled mardi gras | gary

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photography by tony v. martin

2 Mayor Karen Freeman-Wilson with Fran Taylor of Gary 3 Joanne and Bill Braman of Gary

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4 Sean Egan with of Hammond with Maria and Niall McShane of Munster 5 Shar and Gary Miller of Highland

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6 Maria Diaz of Merrillville and Pete Doherty of Schererville 7 Rob Hanrahan of Highland and Darlene Brown of Merrillville

Northwest Indiana’s Bead Town exhibit opened January 9 with artist Stephan Wanger as guest of honor. Bead Town will be on display at various venues in Northwest Indiana including the Marshall J. Gardner Center in Miller Beach, prior to the Methodist Hospital Foundation’s annual spring gala.

MARCH/APRIL 2014

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1 Meagan and Brian Johnsen of Gary

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celebrating service

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crossroads chamber gala merrillville

photography by gregg rizzo

The annual Crossroads Chamber Gala, which recognizes community leaders, was held Saturday, November 16 at the Radisson Star Plaza. Police and firefighter awards were presented to both Merrillville and Crown Point officers at the event.

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1 Ken and Sherry Sink of St. John 2 Amber and Kevin Knaga of Crown Point 3 Trudy and Peter Tarpo of Crown Point 4 Rachel DeBoer of Crete with Manoah Whitten of Crown Point 5 Tim and Deann Patena of Crown Point

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6 Sue and John Reed of Dyer 7 Shelley and Ted Bilski of Hobart 8 Ron and Julie Olthoff of Merrillville

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9 Farren Felus, Tim Fealy and Vicky Smith, all of Crown Point 10 Sharon and Mike Zaucha of Crown Point

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11 Pete Land with Marsha and Larry Scott, all of Crown Point 12 Jim and Nancy Camp of Valparaiso 13 Josh Polman and Jilllian Rau, both of Valparaiso

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haute cuisine chefs of the year | munster

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photography by tony v. martin

1 Mandy and Evan Merkel of Crown Point 2 Nicola and Annette Luna of Schererville 3 Cheryl Molenda of Dyer and Kyle Richardson of New Lenox

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4 Denise and Michael Paszkied of Hebron 5 Ruben and Hilda I. Calvo of Dyer 6 Ashlee Lavelle and Mark Bell of Crown Point

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Northwest Indiana Chapter of the American Culinary Federation Chefs of the Year dinner was held at Briar Ridge Country Club on January 13. It was a night of great food and elegance celebrating innovation in the culinary arts.

7 Robb and Michelle Renninger of Valparaiso

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MAR 28-30, 2014

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CottageandLakefrontLiving.com

MARCH/APRIL 2014

Your season at the lake starts here!

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feathered friends

glittering trees

photography by gregg rizzo

photography by tony v. martin

birdhouse auction | new buffalo

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Artisans from Southwest Michigan and beyond submitted their works of art, in birdhouse form, to be auctioned off at this event. The event was held at the Marina Grand Hotel in New Buffalo on January 10.

festival of trees | munster

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1 Brian and Simendea Kissman of New Buffalo

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2 Mark Toncray and Janet Sullivan of New Buffalo 3 Angela Riechert of Three Oaks with Heather Hanson of Union Pier

1 Helen Garrison of Hammond and Ashley Halpern of Munster

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2 Alexis Fry of Highland and Linda Favors of Dyer

4 Rhonda and Ed Slingsbay of New Buffalo

3 Elizabeth Woodbury of Highland and Don Nadgeman of Michigan City

5 Betty and Rick Scanlan of Union Pier

4 Christine Vega, Sue Reitan and Mandy Merkel all of Crown Point

6 Tim and Cathy Rogers of New Buffalo

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The Center for Visual and Performing Arts held the 25th annual Festival of Trees luncheon on December 4.

Guests enjoyed the shopping and tree display, followed by a punch bowl toast, lunch and reception. The afternoon’s entertainment was provided by Harpist Kara Bershad.

5 Sue Crisman of Crown Point and Margaret Christenson of Griffith

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7 Lance Hornaday with Kathleen Check of Chicago

6 Charlotte Strowhorn of Gary and Christine Small of Munster

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amazing art ARTability show and auction chesterton

photography by gregg rizzo

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Supporters of Opportunity Enterprises came to Framing Concepts Gallery in Chesterton for Amazing Art by Amazing People. They enjoyed appetizers and wine while bidding on a variety of canvas art available for sale by silent auction. Ceramics and glass art products were also available.

1 Chris Elam, Keith Sutherland and Kaylie Elam, all of Valparaiso 2 Deborah and Clare Samahor of Valparaiso

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3 Kirstie Keller with Dolores Hallowell, both of Valparaiso

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4 Ben and Cassandra Dunn of Porter, Onica Leverich of Hobart and Cathy Jasinski of Valparaiso 5 Shelby Richardson and Ricky Garvey of Chesterton

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7 Robin Brown with Michelle Richardson, both of Valparaiso 8 Terry Cunningham of Porter, Ruth Cunningham of Chesterton & Debbie Babcock of Chesterton

10 Vanessa and David Stupay of Valparaiso

MARCH/APRIL 2014

9 Carol Loesche, Anna and Jayne Larson, all of Valparaiso

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6 Liz Metts of Wanatah with Heidi Radford of Valparaiso

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arts and airwaves

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radio harbor country benefit sawyer

photography by gregg rizzo

WRHC 106.7 FM, Harbor Country’s community radio station, held a fundraiser event featuring a live fashion show, Schmattas: A Shop-A-Holic Tells All written and performed by Gail Isaacson, a raffle, a silent auction and wine on December 7 at Fritz Olsen Gallery, Sawyer.

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1 Robin and Mariele McBride of Stevensville 2 Martha Cares of Sawyer with Arnie Saks of Michigan City 3 Stan Sabal of Stevensville with Sharon Phillips of Three Oaks

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4 Barb Price of Union Pier, Cindy Ellis of Sawyer and Louise Valentin of New Buffalo

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5 Alene Valkanas of Union Pier with Patty Panozzo of Michiana Shores 6 Mary Fran Tieman with Paula Welsh, both of Union Pier 7 Dona and Joseph Gradowski of Orland Park 8 Louis Price of Union Pier, Tom Zagara of Chicago and Steve Ellis of Sawyer

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9 Nancy Baird and Robert Tatina of Sawyer 10 Paula Polak of Bridgman with Lynn Pregont of Sawyer 11 Dave Repetto of Sawyer with Dave Knoebber of New Buffalo

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2013 farewell

ballroom blitz

photography by gregg rizzo

photography by tony v. martin

nye celebration | st. joseph

The Heritage Center in St. Joseph did New Year’s Eve right this year, with a celebration featuring singer Niki Haris.

Tickets included dinner-salad, one drink ticket, late night hors d’ oeuvres and champagne at midnight.

snowball | portage

On December 7 ballroom dancers of any level were welcome to Woodland Park, Sycamore Hall for a dinner dance. There was a buffet dinner, general dancing, and door and raffle prizes.

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1 Bruce and Cindi Cave of Crown Point

1 Bobby Nydza with Chelsea Heckert, both of St. Joseph 2 Tracy Miller of Millburg with Randy Miller of Coloma

2 Bob and Trudy Hull of LaPorte

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3 Jessica and J. Swindell of Michigan City

3 Meredith George with Jody Bigelow, both of Benton Harbor

4 Tenner Hemphill of Lynwood with Jim and Dianne Slater of Munster

4 Al Baker of Benton Harbor with Laurie Pagogna of St. Joseph

5 Carol St. Germain and Dave Mantz of Valparaiso

5 Mike and Beth Lewis of Benton Harbor 6 Pete Jorgensen of St. Joseph with Dave Randolph of Stevensville

6 Eileen and Kyle Pace of Michigan City

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Come see what’s popp

Fun pops up like daffodils this time of year in Southwestern Michigan.

Come watch imaginations unfold during our annual Lego® competitions. Cheer for the Senior PGA players as they compete for a championship title on our signature golf course.

Breathe in the sweet scent of orchard blossoms in our rolling countryside. Kayak mist-blanketed waters.

Sip award-winning microbrews. And see the sun splash a blaze of colors across Lake Michigan’s horizon.

ping up this spring!

swmichigan.org 269-925-6301 facebook.com/swmtc

essential EVENTS The information presented in Essential Events is accurate as of press time, but readers are encouraged to call ahead to verify the dates and times.

Please note that Illinois and most Indiana events adhere to central time, and Michigan events are eastern time.

CALENDAR COMPILED

BY ASHLEY BOYER

Indiana

Feb 21 Dunes History Series— Focus on Maple Sugaring, 5pm Fri4pm Sat, Dunes Learning Center, 700 Howe Rd, Chesterton. 219.395.9555. duneslearningcenter.org. Participants at this sweet retreat-style workshop can immerse themselves in the local traditions of maple sugaring—from the Native American origins to modern day techniques. Appropriate for all ages, this overnight workshop covers the history and science of maple sugaring and participants have the chance to assist in tapping male trees and enjoy a variety of foods prepared from the sap.

Mar 1 Micro Beer Brew Night, 7-10:30pm, Centennial Park Banquet Facilities, 1005 S Centennial Dr, Munster. 219.836.6937. munster. org. Tantalizing seasonal brews, some brand new to the market, and an appetizer buffet paired with the beers will be served at this tasty annual event.

Mar 1-2 MHA Antiques Show, call for times, Porter County Expo Center, 215 E Division Rd, Valparaiso.

219.464.0133. mentalhealthpc.org.

This annual exhibition brings antiques and treasures to Porter County.

Funds benefit Mental Health America of Porter County’s annual giftLIFT program, which connects people whose lives are impacted by mental health with the opportunity to receive gifts for the holiday season.

Mar 8 Brews at the Shoe, 3pm early entry; 4pm general admission, The Venue at Horseshoe Hammond, 777 Casino Center Dr, Hammond.

855.234.7569 or 702.777.2782. horseshoehammond.com. Craft beer lovers and connoisseurs can sample more than 150 beers from more than 30 breweries and enjoy live music at Chicagoland’s boldest beer festival.

Mar 8-9, 15-16 Maple Syrup Time, 10am-4pm, Deep River County Park, 9410 Old Lincoln Highway, Hobart.

219.769.PARK. lakecountyparks.com.

Visitors can learn the sticky business of producing syrup from tree sap, plus see how corn is stone ground into cornmeal and more, at this yearly event. There’s fun for the whole family with games and puzzles for kids, quilting and checkers. Visitors can warm up with hot maple tea, coffee or hot chocolate, and take home some handmade maple syrup and cornmeal available for sale.

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Mar 15-16 Shipshewana on the Road, 9am-6pm, Porter County Expo Center, 215 E Division Rd, Valparaiso. 269.979.8888. shipshewanaontheroad.com. For two days only, this popular outdoor market stops in Valparaiso with products and merchandise from artisans, crafters, flea market dealers and retail business owners—including finished and unfinished pine furniture, handmade crafts, toys,

home décor, handmade jewelry, clothing and more.

Apr 11 Mini Taste of Munster, noon-3pm, Community Park Social Center, 8710 Lions Club Dr, Munster.

219.836.7275. munster.org. The best restaurants in Munster come together for this delicious event where attendees will be treated to samples of some of the best dishes Munster has to offer.

Apr 15-20 Harre Union Jazz Fest, call for times, Valparaiso University Harre Union Ballroom, 1509 Chapel Dr, Valparaiso. 219.464.5415. valpo.edu. The Midwest’s largest non-competitive jazz event spans six days and features a variety of jazz performers, including John Fedchock on the trombone on Thursday and Friday and Grammy award-winning New York Voices performing on Saturday.

Apr 26 Jewelry, Gem & More Show, 10am-4pm, Woodland Park, 2100 Willowcreek Rd, Portage.

219.762.1675. portage-in.com.

Just in time for Mother’s Day, this attendees can pamper themselves with jewelry, health and beauty products, candy, chair massages, makeovers and more.

Apr 26-27 Waterscape Weekend Garden and Pond Expo, 9am-5pm, Lake County Fairgrounds, 889 S Court St, Crown Point. illianagardenpond. org. April may be known for its rain showers, but this expo looks ahead to sunnier days with wind twirlers, stone bird houses, yard art, patio benches, koi and goldfish, aquatic plants, landscape lighting, irrigation, hot tubs, flowers and veggies, water features, recycled art, gourd décor, ironworks and more.

Michigan

Through Apr 26 Indoor Farm Market, 11am-3pm Sat, Foundry Hall, 422 Eagle St, South Haven.

269.543.4658. southhaven.org. The South Haven Farmers’ Market moves indoors for the winter with freshly picked produce, baked goods and handmade items.

Mar 28-30 Southwest Michigan Golf Show, 2-7pm Fri, 10am-6pm Sat, 10am-4pm Sun, Kalamazaoo County Expo Center, 2900 Lake St, Kalamazoo. michigangolfshow.com.

The Kalamazoo County Expo Center welcomes more than 100 exhibitors each year to this event, a favorite of golf enthusiasts. Attendees can learn about all things golf, prepare for the upcoming season with a variety of hands-on activities, participate in Long-Drive and Guess-Your-Distance contests and more.

Mar 28-30 Cottage & Lakefront Living Show, 3-9pm Fri, 10am-9pm Sat, 11am-5pm Sun, DeVos Place, 303 Monroe Ave NW, Grand Rapids.

616.742.6500. showspan.com. Every year cottage enthusiasts flock to this popular show. This show promises

not to disappoint with a marketplace selling unique items from Michigan and beyond, a fine art show, a wooden boat-building demonstration, a giant sand castle build and more.

fragrant, eye-candy garden displays serve as inspiration for gardeners.

Activities include educational workshops, cooking demos, kids’ activities and more.

Apr 24-May 10 Gilmore International Keyboard Festival, throughout West Michigan.

269.342.1166. thegilmore.org.

Internationally recognized as America’s most prestigious piano music festival, this biennial festival celebrates its 25th year with performances from some of the most notable and accomplished pianists and keyboard musicians—including John Legend, Ben Folds and Rafal Blechacz—and artists just emerging on the international stage.

Mar 19-22 Chicago Nerd Festival, Stage 773, 1225 W Belmont, Chicago. 773.327.5252. stage773. com. For the second year in a row, nerds unite for one glorious weekend in Chicago to laugh, pay homage and celebrate their favorite genres of nerdiness with stand up, improv, one-woman puppet shows and more.

Apr 25-27 Art Attack, Harbor Country. 219.469.5332.

269.469.5409. harborcountry.org/ artattack. Spanning the eight towns of Harbor Country, this art-filled weekend includes a full palette of colorful activities—gallery receptions, artist’s demonstrations, exhibitions, theatre, music, wine tasting, open houses and more—at variety of establishments throughout the area.

Apr 26 Sounds of Saugatuck, throughout Douglas & Saugatuck.

616.886.1162. saugatuck.com. Live music can be heard at various venues during this fun evening. A free shuttle is offered between venues.

Illinois

Through Jun 15 Envisioning China—A Festival of Arts and Culture, various locations around the University of Chicago Campus, Chicago. 773.702.2366. arts. uchicago.edu. This five-month festival features more than 40 events and exhibitions related to Chinese cultural history. The diverse selection of art, film, music and performance events are free and open to the public, supporting the festival’s mission of creating a dialogue around Chinese art and heritage.

Mar 6-9 2014 Peace on Earth Film Festival, Chicago Cultural Center’s Claudia Cassidy Theater, 78 E Washington, Chicago. peaceonearthfilmfestival.org. This free festival showcases a captivating exploration of film in the areas of nonviolence, tolerance and social justice. This year’s compelling lineup features three Fukushima pieces (two features and a short), the controversial beef exposé Cowspiracy and the 2014 Oscar nominee Prison Terminal: The Last Days of Private Jack Hall.

Mar 15-23 Chicago Flower & Garden Show, 10am-8pm Mon-Sat, 10am-6pm Sun, Navy Pier, 600 E Grand Ave, Chicago. chicagoflower. com. In line with this year’s theme “Do Green. Do Good.”, this year’s show spotlights cutting-edge garden designs, products, practices and techniques. More than two-dozen

Apr 11 UNICEF’s Message of Hope Gala, 6:30-midnight, Four Seasons Hotel Chicago’s Grand Ballroom, 120 E Delaware Pl, Chicago.

312.222.9121. unicefusa.org. This annual gala features entertainment, exciting live and silent auctions, a raffle and dancing at the After Party.

Funds raised benefit The Eliminate Project—a partnership between the U.S. Fund for UNICEF and Kiwanis International to eliminate maternal and neonatal tetanus from the face of the earth by 2015.

exhibitions Indiana

Through Apr 6 American Ruins— Challenging Ideas of Progress, The Snite Museum of Art, University of Notre Dame, Notre Dame.

574.631.5466. sniteartmuseum. nd.edu. The 20 photographs included in this exhibition explore American ruins in relation to the nation’s industrial history, domestic spaces, the American West and the personal fascination of one artist—Camilo José Vergara—with ruined landscapes. Also, through Mar 16: The Artist’s View— Landscape Drawings from the Crocker Art Museum, No Little Art—Dürer’s Apocalypse and Northern Renaissance Prints,and Ornament Doesn’t Need Little Flowers—Anton Würth and Engraving in the 21st Century; Apr 6-May 18: 2014 Thesis Exhibition by BFA and MFA Candidates.

Through Apr 6 Trucks—Recent Works by John Himmelfarb, Brauer Museum of Art, Valparaiso University Center for the Arts, 1709 Chapel Dr, Valparaiso. 219.464.5365. valpo. edu/artmuseum. Chicago-based artist John Himmelfarb showcase his whimsical representations of trucks at this exhibit. His works are executed in a wide variety of media—including sculpture, painting and printmaking—and an outdoor sculpture made out of an actual truck accompanies the exhibit. Also, through Apr 6: Mr. Imagination— Chicago Self-Taught Artist and Modern Vision—Japanese Prints from the Ruth A. Ruege Collection; Apr 16-May 11: Valparaiso University Art Student Exhibition, Valparaiso University Art Faculty Exhibition, and Classical and Popular School Japanese Paintings from the Walter and Dörte Simmons Collection.

photography by [from left to right] TONY V. MARTIN, JOHN J. WATKINS, METROCREATIVECONNECTION

happenings

Apr 24-May 10

Apr 26-27

WATERSCAPE WEEKEND GARDEN AND POND EXPO 9am-5pm, Lake County Fairgrounds 889 S Court St, Crown Point illianagardenpond.org

Mar 7-May 11 What is Left Unspoken, Lubeznik Center for the Arts, 101 W Second St, Michigan City.

219.874.4900. lubeznikcenter.org. This exhibit feature 2-D and 3-D conceptual pieces by artists Barbara Hashimoto— displaying installation pieces create by turning everyday junk mail into art—and Doug Fogleson—displaying “overlapped” imagery. Also, Mar 7-May 11: Embroidered Archetypes.

Michigan

Through Mar 1 Shoot, Box Factory for the Arts, 1101 Broad St, St. Joseph.

269.983.3688. boxfactoryforthearts.org.

More than 99 photographers entered 189 photographs in five categories for a chance to win prize money in each category. All submissions are on display in all three galleries.

Illinois

Through Apr 27 Renior’s True Colors—Science Solves a Mystery, The Art Institute of Chicago, 111 S Michigan Ave, Chicago. 312.629.6635. artic.edu/aic. This exhibition takes an in-depth look at the detective work done by the museum’s conservators and scientists and the secrets they uncovered about Renior’s painting process. Also, through Mar 9: Ed Clark; through Mar 20: Hroshige’s Winter Scenes; through Mar 30: Isaac Julien—The Long Road to Mazatlán and Iterations—John Ronan’s Poetry Foundation; through Apr 6: The Year of the Horse; through Apr 7: The Czech Avant-Garde Book; through Apr 20: Amar Kanwar—The Lightning Testimonies and Ugo Rondinone—we run through the desert on burning feet, all of us are glowing our faces look twisted.

performance Indiana

Northwest Indiana Symphony Orchestra, various venues.

219.836.0525. nwisymphony.org.

Conducted by the charismatic Kirk Muspratt, this professional orchestra performs concerts that range in atmosphere from the whimsical pops series to the edifying and inspirational maestro series, many of which offer preconcert discussions with the conductor an hour before the concert. Mar 14: Dueling

Pianos (The Auditorium at Bethel Church, 10202 Broadway, Crown Point); Apr 4: Chorus Concert (The Auditorium at Bethel Church, 10202 Broadway, Crown Point).

Michigan

The Acorn Theater, 6 N Elm St, Three Oaks. 269.756.3879. acorntheater.com.

The 250-seat Acorn is home to a carefully reconstructed, rare Barton Theater Pipe Organ and boasts bistro tables and occasionally offbeat entertainment options.

Box Factory for the Arts, 1101 Broad St, St. Joseph. 269.983.3688. boxfactoryforthearts.org. The Berrien Artist Guild has converted an old box factory into a multidisciplinary arts resource, housing galleries, studios, an art shop and a café. Visitors also can take advantage of the Box Factory as an entertainment venue, attending stage performances by singers, musicians, poets and actors.

Southwest Michigan Symphony Orchestra, various venues.

269.982.4030. smso.org. This versatile orchestra offers a traditional Mendel Mainstage Series, small ensemble works in the Around Town Series, and the Performing Artists series, which showcases a wide range of styles with guest artists. Mar 23: Young by Design (LMC Mendel Center Mainstage, 2755 E Napier Ave, Benton Harbor); Apr 26:

Beloved Classics (LMC Mendel Center Mainstage, 2755 E Napier Ave, Benton Harbor).

Illinois

Auditorium Theatre of Roosevelt University, 50 E Parkway, Chicago.

312.902.1500. auditoriumtheatre.org.

A National Historic Landmark and a mainstay of Chicago architecture and theatre since 1889, the Auditorium continues to provide unparalleled ballet performances and a variety of artistic productions. Feb 28-Mar 9: Alvin Ailey American Dance Theater; Mar 14, 16: Cloud Gate Dane Theatre of Taiwan— Songs of the Wanderers; Mar 22-23: Houston Ballet—Aladdin; Mar 24: Mayday; Mar 28: Inside Amy Schumer’s Back Door Tour; Apr 5: Chick Corea and Bela Fleck; Apr 8: VIVID 2014—CCPA Annual Showcase; Apr 11: Carnival of Animals and a ChiArts Showcase of Music & Dance Student Matinee Series; Apr 12: River North Dance Chicago; Apr 30-May 11: The Joffrey Ballet—Romeo and Juliet.

For more events and destinations, please go to visitshoremagazine.com

MARCH/APRIL 2014

Through Apr 20 The Harmon and Harriet Kelly Collection of African American Art—Work on Paper, Krasl Art Center, 707 Lake Blvd, St. Joseph. 269.983.0271. krasl.org. This stunning exhibition of 70 historical and contemporary artworks offers a rare chance to view a collection of African-American art dating from 18991902. Also, through Apr 20: Heather Parrish; Apr 25-Jun 22: Krasl Art Center Biennal Sculpture Invitational and Ken Thompson.

SHIPSHEWANA ON THE ROAD 9am-6pm Porter County Expo Center 215 E Division Rd, Valparaiso 269.979.8888 shipshewanaontheroad.com

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GILMORE INTERNATIONAL KEYBOARD FESTIVAL Throughout West Michigan 269.342.1166. thegilmore.org

Surviving THE

season WORDS BY JANE AMMESON

PLAYING OUTDOORS IN WINTER

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aby, it’s cold outside, really cold but Vikki Armstrong, owner of Beyond Fitness in St. Joseph, (which she describes as a fully integrated system to improve quality of life, whether that means fitness training, weight management, recovery from an illness or disability), doesn’t let the temperature hold her back.

“I think it’s really important to get outside, not just in the summer but year round,” she says. “I love running outside when it’s snowing when it’s quiet, that to me is like heaven. I really enjoy snowshoeing in Grand Mere. There’s so much energy we get from being outside. We live in one of the most beautiful areas of the world—the beaches, the hiking trails, the parks, the water—you get so much from the sunshine and fresh air, nature, just to be outside, to be free.”

When Armstrong, a Brit and award-winning triathlete and a modern pentathlete (she runs, swims, fences, rides horseback and shoots in one competitive event) who would have gone to the Olympics—except that when she was at the tip top of her game, the event wasn’t available for women—talks about fitness, I listen.

OK. Then add to her accolades the fact that she is one of 50 health

If you’re outside you need layers which let your skin breathe. You don’t want to sweat when you’re outside, in the cold because that will make you colder.

and fitness people invited to a global conference hosted

by Haylie Pomroy author of the bestseller, The Fast Metabolism Diet Book: Eat More Food and Lose More Weight. Pomroy has asked Armstrong to translate her book into British English, a whole different language from American English.

“There’s an English saying that there’s no bad weather, just bad clothes,” Armstrong says, as she begins to elucidate about surviving, thriving and staying active in outdoors in cold weather.

“If you’re outside, you need layers which let your skin breathe. You don’t want to sweat when you’re outside in the cold because that will make you colder.” The athletic industry, she says, has done an amazing job of creating clothing that worn in layers will keep you warm.

Armstrong notes the importance of making sure, despite the cold weather, that if you are working out, you are drinking plenty of water.

“One of the things about being outside in the cold is people don’t realize how dehydrated they are,” she says. “If you’re dehydrated going into an activity, you’re really going to be dehydrated during and afterwards. As a population we’re not great at staying hydrated.”

Water is important inside and outside the body, she explains.

“Hydrating, hydrating, hydrating,” says Kelly Ross, an aesthetician and cosmetic coordinator in St. Joseph, when asked what she thinks is the most important aspect of protecting your skin from being rough and chapped. “Green tea is a great anti-oxidant for cold weather.”

For more extreme cases of chapping, Ross says microdermabrasion can be effective for

n

It’s good to start the new year off with a clean diet: healthy, nonprocessed foods. Just avoid all those edibles loaded with salt, sugar and fat.

all those edibles loaded with salt, sugar and fat.”

Forget about St. Bernard dogs bearing casks filled with brandy to revitalize victims lost in mountain snowdrifts though. Taking a shot or two of Jägermeister to warm-up when you’re outdoors is not a good idea either.

According to Rick Johansen, M.D., medical director for Berrien County Health Department, one key to wellbeing in cold weather is to avoid alcohol before going outside.

Though, you may feel a little warmed because of an increased blood flow to the skin, you are actually losing heat and encouraging hypothermia.

Hypothermia will happen a lot faster, he says. Symptoms of hypothermia include confusion, dizziness, uncontrollable shivering, memory loss, disorientation, incoherence, slurred speech, drowsiness and exhaustion. These are signs of decreased blood flow to the brain and a prelude to organ failurel.”

For people who’ve spent a lot of time outdoors when the temperature is below freezing, Flora Kamala, a registered nurse who lives in Stevensville, recommends checking for signs of frostnip and frostbite.

The most likely areas for cold weather

damage occur where there’s less body mass and blood flow. The extremities— fingers, noses, toes, cheeks, chin and ears are the most vulnerable parts of the body and also the most likely to be exposed to wind chill and cold. Frostnip is the precursor to frostbite and is a warning to get someplace warm fast.

Symptoms include a lightly painful, prickly or itching sensation, shivering, numbness and redness of the skin. When frostnip advances to frostbite, the skin may turn white, pale or grayish-yellow in color and be firm or waxy to the touch.

Overexertion when outdoors can cause sweating says Captain Rockey Adams, Berrien County’s emergency management coordinator, which in turn, causes the body to chill and be even more susceptible to hypothermia. To protect yourself when outdoors in the cold, layer loose-fitting clothes and then cover with a waterproof parka or jacket.

Be sure to keep dry and if you are crosscountry skiing or running in extremely cold weather, take along dry socks and clothing in case you get wet. And be sure to change wet clothes for dry ASAP.” For more content, please VisitShoreMagazine.com

photography courtesy of ISTOCK

refreshing complexions. Also good are skin peels and facial scrubs.

“By removing dead skin, microdermabrasion helps moisturizing products get through,” she explains. “Besides that, everyone should wear sunscreen every day of the year. People don’t realize how the sun impacts our skin even on cloudy days. Zinc-based sunscreens don’t break down as quickly and they can have an anti-aging factor too.”

While good winter cardio activities include cross-country skiing, walking with friends, walking the dog, shoveling, ice-skating, snowshoeing and building a snow fort with your kids counts too.

Chris Wagner, membership director at Renaissance Athletic Center in Benton Harbor, cautions that temperature matters and always check a weather report before venturing outdoors.

“Around the lake, temperatures can change fast,” he says. “Exposed skin can become damaged within minutes when temperatures shoot down into the negative range. Cover your head with a hat. That helps keep heat contained around your head and always wear gloves to keep your blood flowing and circulating.”

The right foods are also key.

“Eating well-balanced meals can help you stay warmer and hydrated and you can drink hot tea or hot chocolate to keep your body warm,” says Wagner.

“When you’re going to be doing outside activities, take a handful of nuts and dried fruit that doesn’t have extra sugar in it,” says Armstrong. “You can also take ingredients for a protein shake and mix it with water when outdoors.”

Nutrition is important in other ways, whether outside or inside.

“I think our American psyche is that we’re going to run out of milk and chocolate tomorrow, so we have to have it all today but that’s not the mentality we should have,” says Armstrong. “I always preach that you cannot out-train bad diets. If you are putting bad fuel into your body, you’ll never get it out by exercising. That’s why now, when we’re susceptible to cold and flu because of the weather, it’s good to start the new year off with a clean diet: healthy, non-processed foods. Just avoid

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WINE U T AGRICUL

When Jim Lester, owner of Wyncroft Winery in Buchanan, Michigan—his wines are served in top-notch Lake Michigan area restaurants including 16 at Trump Tower, Les Normandes, Everest, Alinea and the Peninsula Hotel in Chicago—first wanted to make wine, his educational choices were few.

I’M CONSTANTLY TASTING MY WINES AGAINST THE WINES OF THE WORLD PARTICULARLY THOSE OF FRANCE, WHICH I STILL THINK ARE WAY AHEAD OF THE NEW WORLD. 8 VISITSHOREMAGAZINE.COM 3

pinot noir.” Lester’s wines are sold locally at Reserve in Grand Rapids, Salt of the Earth in Fennville, Soe in Sawyer, Bistro on the Boulevard in St. Joseph and the Bentwood Tavern in New Buffalo. Those restaurants did not exist back when Wyncroft started winning awards.

When Dave Miller graduated from Michigan State University with a doctorate in plant physiology, he received an offer from Clemson University to be a peach tree physiologist at about the same time St. Julian Winery, one of the oldest in the state, asked him to become an assistant wine maker.

By the time Miller left St. Julian in 2010 to open his own business—White Pine Winery, which has a tasting room in downtown St. Joseph—he had risen to the position of vice president of wine-making. Miller not only makes wine from the grapes he and his wife grow in their vineyards near Mattawan, Michigan, he also consults and teaches at Michigan State University.

Miller believes Southwest Michigan is now in the same position as Napa Valley was back in the 1950s.

“The grapes up north get a lot of press,” he says about the Traverse City and Mission Peninsula wineries.

“The traditional wines for Southwest Michigan in the 1940s and ’50s were fortified and made with concord grapes because that’s what the farmers down here grew for Welch’s.

“Up north they got a lot of vacationers with a lot of money who were intrigued by the small winemakers up there and started putting money into making good wine. Here, it was hard to get the growers out of the concord mentality. But we have the ability to grow very good wines.”

Indeed, Miller describes this area as having untapped potential. “You can still buy land here that’s affordable, and we have Chicago in our backyard,” he says.

Both he and Lester see the climate and soil as comparable to the great wine regions of the Old World like Burgundy, Alsace, Bordeaux and along the Rhine and the Rhone.

“New world wines like those made in California and Australia come from hot sunny climates,” he says noting a big difference in taste and alcohol content.

After 30 years in the industry, Miller likes the idea of giving back through teaching. Now that there are programs and curriculums set up for winemaking in Michigan.

“Anybody can squeeze grapes and get them to ferment, but there’s a lot of science involved and a lot of learning necessary to make good wines,” says Miller who has analyzed the agricultural side of the business closely including the characteristics of grape vines and crop load in Michigan for years.

But that is just one side of the business.

“Studies show that wineries increase the number of hospitality jobs in a community,” says Bob Harrison, the president of Lake Michigan College who has a team exploring the possibilities of offering an associate’s degree program or a certification

photography [this page] by JANE AMMESON; [opposite page] TONY V. MARTIN

Lester ended up majoring in theology at Andrews University and began his career in winemaking as a hobby.

“The great thing about higher education is it teaches you how to learn and so when I decided to find out about wine, I found a mentor and also read books,” he says.

Lester also knew enough to take a more scientific approach towards winemaking then a strict hobbyist would have.

“I started making small batches, taking notes and studying the results like researchers do,” he explains.

“I developed the aptitude by my nose and mouth.

Then, since I already had a sense of marketing, it became a natural step to wanting to open my own business. My thought was why not do something I was passionate about?”

His learning continues and Lester says there’s always a constant interplay between what he knows and what he learns every year from the grapes that grow in his vineyards.

“I’m constantly tasting my wines against the wines Jim Lester [left] of the world,” says Lester, with Ryan Stetins enjoying “particularly those of France, a glass of wine. which I still think are way ahead of the New World.

We have a tendency to think if you have all the right equipment, you can make good wine.”

Lester is an artist and his decisions about wines are not necessarily about business but about achieving the best expression of the grape. That’s why when he first started his Wyncroft, he eschewed warnings about messing around with the noble grapes and instead went ahead and planted French varietals.

His experimenting—he says it took seven years after planting to find out what worked—paid off. He was among the first to produce Michigan’s barrel fermented chardonnays as well as a pinot noir.

“In 1985, I produced Michigan’s first Bordeaux blend of cabernet sauvignon, merlot and cabernet franc,” he says. “At one time, Michigan only had one

Dave Miller, owner of White Pine Winery, inspects a wine sample.

program in aspects of winemaking including growing, marketing and sales. “We’ve sent the team out to Walla Walla, Washington and the Finger Lakes area of New York, both of which are big wine growing areas, to look at what they’re offering. We think the idea has a lot of potential.”

In the meantime, LMC is partnering with Michigan State University in offering online courses through the Viticulture Enology Science and Technology Alliance (VESTA), a national grape and wine education program.

VESTA offers instructor-guided education from industry professionals as well as hands on experience under the tutelage of professional mentors at vineyards and/or wineries close to where the student lives.

The goal is to establish programs of study in viticulture, enology and wine business entrepreneurship through collaborations with educational institutions, government and industry.

“We also offer community education classes as well,” says Harrison. “The geography of our area is perfect for growing wine and putting in the academic support for learning all aspects of the business makes sense as well.”

Like Miller, Lester, who consults with grape growers and some of the younger wine makers in the area, feels the need to share what he knows.

“Now that I’m 61, I think of getting apprentice(s) and other ways of passing what I know on,” says Lester.

“I have the experience now, though experience simply means I made mistakes but lived to tell about them.”

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ANYBODY CAN SQUEEZE GRAPES AND GET THEM TO FERMENT, BUT THERE’S A LOT OF SCIENCE INVOLVED AND A LOT OF LEARNING NECESSARY TO MAKE GOOD WINES.

RYAN CHEF TO

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EXECUTIVE

photo by TONY V. MARTIN

THORNBUR RETAIL

MARCH/APRIL 2014

the past I always could get in touch with Ryan Thornburg. All I had to do was call the Bistro on the Boulevard where he was the well-known and affable executive chef who made seriously great food.

But that was then.

Recently it took a serious game of phone tag until I finally caught up with Thornburg late at night as he drove his truck from Grand Rapids—where Thornburg and his wife Julie have a retail shop at the recently opened Downtown Market on Ionia Street—to the Thornburg’s home in Stevensville, on the outskirts of the St. Joe/Benton Harbor metropolis.

Or maybe he was driving home from Chicago where he’d just had a day full of tastings for his recently developed line of preserves including Stanley Plum with Green Cardamom at Pastoral, a purveyor of artisan cheeses, breads, pantry goods and wine with three Chicago locations, a showcase for his Thornburg’s products.

Of course the former chef could have been just a short distance from his home visiting The Buck Burgers and Brew in downtown St. Joseph, where the recently created “Thornburger”—topped with cream cheese, bacon and his Raspberry with Jalapeno and Kaffir Lime preserves—is on the menu.

But then again, Thornburg might have been traversing the equally short distance from the Ideal Place in the Arts District of downtown Benton Harbor. At the Ideal Place, where Chef Barb Clark is now using Thornburg’s Stanley Plum Preserves as an accompaniment to her brined and grilled pork chops.

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Ryan Thornburg outside of his store front.

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head chef at both Tosi’s and the Bistro, Thornburg had alliances with fruit and vegetable farms, relationships that he leveraged to secure the pick of the crops. Using large open copper kettles to simmer the produce, he and Julie worked on Thornburg preserves with the help of their kids who didn’t mind the picking and cleaning.

The Thornburgs placed their products in local stores like Perennial Accents in St. Joe. Then word spread rapidly after that and orders began flooding in from South Bend, Chicago and Grand Rapids.

At first the Thornburgs had a few products: Jams made from black raspberries, Bartlett pears, Stanley plums and heirloom tomatoes and local honey from bees who had feasted on star thistle, blueberry blossoms or wildflowers, were packed into gleaming jars.

But the first season’s efforts ran out quickly as demand increased. Before long, Thornburgs added more products—a line of aged balsamic vinegars with such intriguing ingredients as whiskey maple, black currants and needles from Douglas firs, Southwest Michigan maple syrup aged in whiskey barrels (from the Journeyman Distillery in Three Oaks) and more preserve combinations including selections like blueberry with pinot noir and lavender, heirloom tomato with star anise and white pepper and blackberry with lemon balm.

“I’m always looking for new items that are from our area and under-identified,” Thornburg explains. He forages for seasonal ingredients with his brother Brad, a chef as well, who

Ryan Thornburg and his wife, Julie at their retail outlet in Grand Rapids’ Downtown Market, where they sell a variety of homemade preserves [at right].

also works in bottling production for the company.

One result of the brothers’ foraging is a new item—jam made from ramps and onions.

“There are a lot of wild things growing here that are readily available if you forage,” says Thornburg. “They’re untapped foods. Foraging really opens your eyes to something you’re not used to.”

Julie Thornburg, who has a degree in hospitality from Grand Valley State College, manages the day-to-day operations and also, along with their kids, hits the farmers markets in season.

Thornburgs now have a retail store in Benton Harbor in front of their commercial kitchen where Thornburg and Company products are made.

Thornburg left the Bistro last year and keeps busy with his exploding business which now includes the Downtown Market Grand Rapids where the couple opened a retail store.

The expansive market has grown rapidly since opening Labor Day weekend of last year. Housed in an old warehouse, the $30 million dollar refurbishment resulted in an outdoor seasonal farmers market as well as an indoor food hall which so far accommodates 19 vendors.

“We have a fishmonger who was at Pike Place Market in Seattle,” says Thornburg, describing Fish Lads which has a stall as well as a restaurant at the emporium.

photography [this page] by JOSHUA NOWICKI; [opposite page] TONY V. MARTIN

Whatever, wherever. I’m not even sure Thornburg knows exactly where he is or where he’s going since opening Thornburg and Company in 2011 and becoming an immediate, sensational success.

It sounded like such a simple idea.

Thornburg grew up in the small town of Waterlivet, northeast of St. Joseph, in the house where his father had been raised. While the place is not a farm by agricultural standards, his dad kept a big garden and there are fruit trees around and the family always preserved much of the bounty.

From an early age, it was apparent to both Thornburg and his family that food was going to be his future. After attending the American Culinary Federation, Thornburg moved into an apprentice chef program with sponsored training at the venerable Tosi’s Restaurant in Stevensville. He worked his way up to chef at Tosi’s and remained in that post for five years and then, he explains, he “took a step back” to work as a wine representative.

Thornburg next had the opportunity to work with New York Chef Ali Barker who had moved to the area to open the Bistro on the Boulevard at the Boulevard Inn, the venerable downtown St. Joe hotel overlooking Lake Michigan. Thornburg stayed at the Bistro for three years but returned to Tosi’s when co-owner and head Chef Gary Manigold decided to step down.

When Ali Barker left St. Joe for a chance to make his mark in Ohio, Thornburg returned to the Bistro as executive chef.

That was the job he held when he and his wife Julie started Thornburg and Company. The company was a re-creation of his childhood in the sense that it combined his love of the southwestern Michigan countryside brimming with fresh produce with commerce.

[This page, clockwise from top right] Thornburg fills a jar with homemade preserves; A label is placed on a jar of honey; Thornburg’s speciality wine.

Currently there are two other places to eat in the food mall, Rak Thai Bistro and Tacos el Cuñado, which also has meals to go and Latin American groceries. Other ready-made meals are available at Making Thyme Kitchen and Miss Maddie’s Fine Foods and other specialty vendors include Montello Meat Market, Aperitivo, a wine and cheese shop, Grocer’s Daughters Chocolates, Field and Fire, an artisan bakery, Spice Merchants, Dorothy and Tony’s Popcorn, Old World Olive Press and Simpatico, a coffee roaster.

There are also cooking classes and seminars for food entrepreneurs like a recent series on selling and transporting food including Introduction to wholesale, and growing wholesale sales through grocery retail.

The Grand Rapids Market also hosts a Happy Hour with drink specials and live music every Thursday from 4 to 7 p.m. and Office Hours, a designated networking space for owners and entrepreneurs looking to connect with business savvy foodies, that meets from 10 a.m. to noon on Wednesdays.

“It’s very exciting. It’s the first year-round market in Grand Rapids,” says George Aquino, who just stepped down after three years as board chairman for the Downtown Market. “It anchors the corner, and it’s definitely a catalyst for expanding

the downtown in terms of walkability. There are already condos going up because of the market.”

Aquino, who spent most of a cold, snowy Sunday at the market recently to recount his foodie experiences as related to the versatile array of market vendors including bread from Field and Fire—the owner once worked as a baker at Zingerman’s—a drink at the Bloody Mary Bar and a purchase at Fish Lads, which Aquino pronounces the best fish anywhere.

“The community has really embraced us,” says Thornburg, describing his own retail space as well as the market itself.

No matter how hectic life may seem, Thornburg is achieving his dream of helping to lead Southwest Michigan’s agricultural heritage into the forefront of the food world. He is a leading force in the effort to put small artisan family farms and food producers at the center of the game, a major player in the region’s rural landscape.

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Bob and Janet Schuttler on their farm in Three Oaks.

From Chicago’s Magnificent Mile to Middlebrook Farm

WORDS AND PHOTOGRAPHY BY GINA GRILLO

How many city dwellers dream of a simpler life in the country, a chance to get back to nature and to connect to the earthy rhythm of the great outdoors?

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hen Bob and Janet Schuttler were first married in 1996, they never imagined their present life as cattle farmers and owners of Middlebrook Farm in Three Oaks, Michigan—how could they when there was no history of farming between them?

Janet says, “Farming was never even a passing fancy, working the land had never been on our radar screens.”

Living in Barrington, a northwest suburb of Chicago, the Schuttlers’ were focused then on raising their four kids and getting them safely off to college. Once the nest was officially empty, Plan A was to pack up and move into a high-rise on Michigan Avenue, ready to realize those fantasies of cultural adventure, and full engagement with the frenetic energy of city living.

Bob Schuttler, president and CEO of his family-owned business Victor Construction, could now walk to work and turn his attention to office build-outs and other jobs downtown. Janet, originally from South Bend, admits some initial resistance to high-rise living, but with a master’s in mental health counseling, she was soon searching for volunteer opportunities.

Before long Bob and Janet were enjoying cultural consumerism at its best. But as they will be the first to tell you, they are not the type of people to sit still for long. Quickly the luster of big city life began to dull.

Janet says, “We were of retirement age, and found ourselves asking

MIDDLEBROOK FARM 6678 Forest Lawn Rd Three Oaks, Mich. middlebrookfarm.net

the questions, ‘Why are we living this way, and what are we getting out of it?’ We wanted to feel more relevant, and in this process we began to question the 30-year lifestyle we had created.”

The Shuttlers’ have always loved a project, and so it didn’t take long for them to start looking for a way to put their feet back on terra firma. In 2002, they purchased a vacation home in Union Pier and then dedicated the next three years to bringing it back to life. In 2005, on a drive through rural Michigan, the Shuttlers’ found Middlebrook Farm, an 1844 farmhouse on 22 acres of land. They bought Middlebrook at first as a weekend retreat.

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ccording to Bob, “Upon close observation, we saw that our soil was gray and lifeless, nothing was living other than the mono-crop of choice—corn one year, soybeans the next. There were no worms, fireflies, ants, spiders, nothing.”

Bob can pinpoint the moment of inspiration when he knew that he and Janet would plunge headlong into farming. “For me I can tell you exactly when that moment happened—I was walking down Michigan Avenue, and I had just finished Omnivores’ Dilemma by author Michael Pollan. This book inspired a huge life change for us, and helped move our decision to take the next step into breeding cattle.”

Just as the Schuttlers were becoming aware of industrialized farming and the plight of feedlot livestock, Pollan’s book clinched the decision. The author would have cheered their choice to raise Lowline Angus, based on the premise that this breed of cattle is very efficient grass conversion.

The Schuttlers moved to Middlebrook and began farming full-time in December 2007, in spite of the best advice from friends and family that this would be an unrealistic pursuit without a viable potential for profit.

“Initially, we planned to build a herd of full-blood

registered Lowlines to sell as breeding stock. That morphed into the production of grass-fed beef as the demand for sustainably and humanely raised meat increased. Today we do both,” Bob explains.

The Schuttlers are proud that Middlebrook cattle are 100 percent grass-fed, grazing in legume and grass pastures and eating high-quality hay in the winter. Based on this diet, they are certain that the beef from Middlebrook cattle is lower in saturated fat and calories, higher in Omega-3 fatty acids and Conjugated Linoleic Acid (CLA), and that grass-fed finished beef can contain up to four times more Vitamin E than grain or corn-fed beef.

Bob and Janet work Middlebrook Farm themselves, with minor help each week with mowing and yard work. Life for the Schuttlers has changed dramatically, taking on a new sense of purpose. Long days start at sun up and they work until the daylight runs out. In the summer they routinely eat dinner around nine o’clock.

In addition to day-to-day farming, the Schuttlers’ are active promoters of the new wave of sustainable farming.

“We encourage people to visit our farm, and host farmhouse group tours as a way to advocate this new way of oldfashioned farming—we like to share experiences about small sustainable organic farming and to help people learn how to eat more naturally.”

Middlebrook Farm has become a way of life for the Schuttlers, and agriculture takes passion, financial commitment and plenty of hard work.

“We have learned to let the weeds go,” Janet says, and seated at the their kitchen table it seems clear to me that this philosophy has much to do with their success.

Focusing each day on the work they were always meant for—work that they love and which gives them greater purpose—has been a growth experience. In order to have all this, the Schuttlers agree that sometimes you may just have to let the weeds go.

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A MESS

As the snow begins to melt and the breeze starts to warm, what better way to greet the new season with some fresh, sweet morsels? These recipes will bring friends together, out of hibernation and enliven the kitchen preparing it for the tasty warmth to come. • Though some cookie recipes are products of well-loved family favorites, others can be infused with elements of haute cuisine or this season’s hottest flavors.

RECIPES BY KATHLEEN DORSEY, TARA MCELMURRY, PAT KINCAID AND MATT SHARP PHOTOGRAPHY BY TONY V. MARTIN

WORLD PEACE COOKIES I found this recipe in college, and it’s been a cookie staple of my repertoire ever since.

The whole idea behind World Peace Cookies is that they are so good, if everyone could have one of these cookies, there would be no more fighting in the world.

I’m not sure this recipe can singlehandedly bring about peace in our time, but they are distractingly good and a hit with any crowd of chocolate lovers. And bonus: the dough does not contain any eggs, so it is suitable for eating right off the mixer attachment.

Recipe adapted from Dorie Greenspan (makes about 3 dozen) 1-1/4 cups flour 1/3 cup cocoa powder (Hershey’s dark chocolate works best) 1/2 teaspoon baking soda 1 stick plus 3 tablespoons butter 2/3 cup (packed) light brown sugar 1/4 cup white sugar 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup milk 5 ounces semi-sweet dark chocolate

In a medium bowl, mix the flour, cocoa and baking soda together. With a stand mixer, use the paddle attachment to beat the butter on medium speed until soft and creamy. Add the sugars, salt and vanilla and beat until well incorporated.

Pour in a little of the flour mixture at a time (to avoid flour flying all over the place) and mix until incorporated. At this point the dough should be a bit crumbly. Add in the milk until the dough resembles traditional cookie dough – not too crumbly, but not too sticky. Use your judgment and pour in just a little at a time. Stir in the chocolate chips with a spoon until well mixed. Pinch a small amount of dough and roll it into a ball.

Place on an ungreased cookie sheet and bake at 325°F for 10-12 minutes. When the cookies are ready, transfer to a wire cooling rack or a flat platter and allow to cool. They will solidify as they cool.

-KATHLEEN DORSEY

OATMEAL BUTTERSCOTCH COOKIE Preheat oven to 375°F. Combine flour, I remember eating my first oatmeal baking soda, salt and cinnamon in small butterscotch cookie. They are some of bowl. Beat butter, granulated sugar, my mom’s favorite cookies to make. brown sugar, eggs and vanilla extract in A simple recipe is on the back of the large mixer bowl. Gradually beat in flour Nestle Tollhouse butterscotch chip mixture. Stir in oats and morsels. Drop bags, but she would always add an extra by rounded tablespoon onto ungreased secret ingredient that always made them baking sheets. Bake for 7-8 minutes for personal to her. chewy cookies or 9-10 minutes for crisp 1-1/4 cups all-purpose flour cookies. Cool on baking sheets for 2 1 teaspoon baking soda 1/2 teaspoon salt minutes; remove to wire racks to cool 1/2 teaspoon ground cinnamon completely.

1 cup (2 sticks) butter or margarine, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract or grated peel of 1 orange 3 cups quick or old-fashioned oats 1-2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18-22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars. -MATT SHARP

RED VELVET COOKIES I’ll be honest, when I found this recipe, I was just looking for a way to incorporate color into our cookies. But it was so easy and delicious, I’m sure I’ll be making these again.

They are cakey yet dense, and go wonderfully with a glass of milk.

1 box red velvet cake mix 8 ounces cream cheese (softened) 1/2 cup butter 1 egg 1 teaspoon vanilla 1 cup white chocolate chips

Beat together the cream cheese and butter until well combined. Add the egg and vanilla and mix until incorporated. Add the cake mix and beat until well combined. Add the chocolate chips and stir to mix. Roll small balls of dough and place on an ungreased baking sheet.

Bake for 10-12 minutes at 350°F. When cookies are ready, cool them on a wire rack or a flat platter.

-KATHLEEN DORSEY

RUM BALLS This cookie recipe was given to me by Janet Mitchell from St. Paul Episcopal Church in Munster. She makes a double batch each year to give as gifts. My family and friends have enjoyed them for several years, too. They are quick to assemble with an aroma that heightens expectations of the first bite.

2 cups Vanilla Wafer crumbs 2 cups chopped pecans or walnuts 2 cups powdered sugar 4 tablespoons Hershey’s cocoa (I used Special Dark) 1/2 cup rum (light or dark) 3 tablespoons white corn syrup

Combine dry ingredients. Blend rum and corn syrup. Mix all ingredients. Form into 1-inch balls (lightly grease hands, first) Roll in more powdered sugar and then chill. Roll in powdered sugar a second time, if desired. They do have a kick because they are not baked! Store in airtight container and keep cool. Makes about 45 cookies. -PAT KINCAID

SMITH FAMILY GINGER SNAPS The ginger snap cookie is a staple on my mom’s side of the family.

These deliciously chewy, melt-in-your-mouth cookies can be found at the center of any family cookie spread because to us, the taste of these gingery, molasses cookies bring us together even when we’re far apart.

2 1/2 2 2 1/2 4

sticks of butter softened cup of Crisco shortening cups white sugar eggs cup of molasses cups flour

4 2 2 1 1/2 1

teaspoons baking soda teaspoons cinnamon teaspoons ginger teaspoons ground cloves teaspoon salt bowl of white sugar

Preheat the oven to 350°F. Mix the softened butter, Crisco shortening, sugar, eggs and molasses well in a very large bowl (this makes a lot of dough, so be ready!). Sift the flour, baking soda, cinnamon, ginger, cloves and salt in a separate, smaller mixing bowl. Add the flour mixture into the dough a little at a time and mix well. Once dough is thoroughly mixed, gently roll the dough into 1-inch balls and roll in the bowl of sugar. Bake cookies 10-15 minutes until cookies looked cracked and done. Makes about 10 dozen cookies. Prep time about 45 minutes. Total baking time is 3 hours. -TARA MCELMURRY

SNOW BALL COOKIES

Because this recipe is from a hand-written card in my collection, I know it must have been one I copied from a magazine cookie recipe in the 1970s. The texture of the cookie is a bit of a surprise, because the almond paste makes it so moist. And the chocolate kisses are like a cherry on top of a sundae. Unwrapping the chocolate kisses gives a cookie helper a sweet job.

The recipe for these cookies was passed down from my great-grandma to my grandma and then to my dad. These sugary, soft cookies have always been a favorite of my dad’s. This year was the first time I made them by myself, and I was pleasantly surprised at how easy they were to make.

12 ounce package Hershey’s Kisses 1-1/2 cups unsalted butter (room temperature) 2 cups all purpose flour 1 cup sugar 1-1/2 teaspoons baking powder 2 large eggs, separated (room temperature) 1/4 teaspoon salt 1/2 teaspoon vanilla 8 ounce can of almond paste (not filling)

1 cup butter, softened 1/3 cup granulated sugar 1 tablespoon water 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 1 cup chopped pecans 1 cup sifted powdered sugar

Pre-heat oven to 325°F. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.

Add the granulated sugar. Beat until combined, scraping the bowl. Beat in water and vanilla until combined.

Beat in as much of the flour as you can with the mixer, adding in small amounts at a time. Stir in the remaining flour and chopped pecans. Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Bake for about 20 minutes or until bottoms are lightly browned. Transfer the cookies to a wire rack and let cool. Once cooled, gently roll and shake cookies in the powdered sugar.

Makes about 36 cookies. -TARA MCELMURRY For more content, please VisitShoreMagazine.com

MARCH/APRIL 2014

Pre-heat oven to 325°F. Line cookie sheets with parchment paper or foil. Unwrap at least 36 Kisses. Sift flour, baking powder and salt into small bowl and set aside. Grate almond paste on large hole side of grater.

Combine paste, butter and 1/2 cup sugar (the rest will be used later, for rolling). Beat on high for 3 minutes, until soft and fluffy.

Add egg whites and vanilla. Beat until mixed. Mix in flour by hand until “just” incorporated. Form dough into 1-inch balls. Roll balls in remaining sugar and place on prepared cookie sheets, leaving 2 inches between each. Bake 15 minutes or until bottoms are light golden. Gently press chocolate kiss into center of warm cookies.

Makes 36 to 40 cookies. -PAT KINCAID

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ALMOND COOKIES WITH CHOCOLATE KISSES

In an Italian family, the celebratory ritual of creating and sharing the meal trumps all. In my own family this has also been the case.

Providing and preparing delicious nourishment can become an event that connects the members of a family in the present— while linking us to our shared past, and to those no longer at the table. In the act of peeling and chopping garlic cloves to sauté in olive oil with fresh tomatoes and basil for spaghetti sauce, my grandmother’s presence is magically felt in my kitchen. words by GINA GRILLO • photography by TONY V. MARTIN

Lidia Bastianich

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photo [top] by GALDONES PHOTOGRAPHY

I

talked with Chef Lidia Bastianich, well-known for her PBS cooking shows Lidia’s Italy and Lidia’s Family Table, to learn about the new ways she is sharing the wonders of Italian food culture with the masses—most recently as the self-proclaimed Dean of Educational Programs at the new Eataly Chicago restaurant.

Eataly, the brainchild of Italian businessman Oscar Farinetti, opened its first store in Turin, Italy in 2007.

Eataly Chicago opened in December 2013 as the newest store in this chain of gourmet food emporiums, joining other store locations across Italy and in New York, Tokyo and Dubai.

In Eataly Chicago and Eataly New York, Farinetti partnered with Lidia Bastianich, Joe Bastianich and Mario Batali to bring the culinary expertise of master chefs, restaurateurs and wine connoisseurs to the American public. Eataly’s mantra, “Eat– Shop–Learn,” stays true to a vision for creating a multidimensional and unparalleled experience for the consumer.

Bastianich says, “We are interested not just in selling food, but in providing a circular 360-degree food experience, raw, fresh, pasta, cooking...and one that involves all of the senses.”

Eataly is a place where the consumer can taste what is in season, try the newest cooking instruments, connect to the process of production and where the food comes from, and then bring all these elements into their own kitchen and to their family’s meal preparation.

According to Bastianich, central to the Eataly Chicago vision is to recreate the Italian Piazza, or public square, duplicating the European gourmet style of shopping, cooking and eating. The Italian shopper, not akin to one stop shopping, buys a loaf of fresh bread at La Panetteria (or Bakery), meat at the La Macelleria (or Butcher), fish at La Pescheria (or Fishmonger), cheese at Formaggi, produce at La Vedura, and desert at La Pasticceria.

Exhausting work, and so why not stop for a quick break from shopping like the Italians do, and have a pizza, an espresso or a gelato at any of the 23 eateries providing both standing and more formal seating options?

The authentic Italian experience is duplicated for the local shopper in Chicago on the two massive floors of eateries, fine dining restaurants, retail departments, culinary bookstore, classrooms and conference room— all under one Eataly roof.

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As Dean of Eataly’s School, (or La Scuola), Bastianich believes in a dimensional approach to culinary influence that includes offering scheduled group classes, private classes, private group demos, events and tastings, to appeal to all levels of learners. In addition, onsite demos and tastings further encourage the visitor to experience gourmet items from each of the 20 regions of Italy, including more than 100

varieties of olive oil, a vast selection of wines, a wood burning pizza oven with a volcanic stone brought from Italy, handmade pastas, sauces, and a litany of specialty food items, abundant enough to satisfy anyone in search of an authentic Italian cooking and eating experience in Chicago.

Cooking classes begin in March 2014, designed by Eataly professors (in this case chefs, food producers, regional varietal wine makers and pasta makers) with the idea that classes are designed to teach through observing, tasting and drinking for the student to return home and share that same meal with their family.

For Bastianich, her love of cooking has been more of an evolution than a life plan. As a child, Bastianich lived with her grandmother on a farm in Istria, Italy (now Pula, Istria), where they harvested almonds, walnuts, figs,

cherries, apricots, pears and quince, milled their own wheat into flour, and raised olives to make olive oil, raised pigs for fresh prosciutto and sausages, chickens, and goats for milk and ricotta cheese.

She always loved cooking, but from an early age loved studying science, and even thought about going to medical school. Throughout college, she paid her way by working in the food industry and during this time also met her husband, Felice.

Initially, Bastianich pursued courses like the “Science of Food” and the “Anthropology of Food,” this based on her personal family history, and interest in organic farming.

Early in her marriage, Bastianich and her husband became restaurant partners, which gave her an opportunity to connect with some of the best Italian chefs in New York, and marked the beginning of her 10 year training as a souschef. Then Bastianich, along with her husband and young family, began making regular trips to Italy to spend time with notable Italian chefs, restaurateurs and local wine producers, all central to their vocation.

“I’ve always been curious, and a researcher at heart,” Bastianich says, “so it only made sense to pursue the art of Italian cooking by learning all I could about food and wine

$65 per night

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HERITAGE MUSEUM & CULTURAL CENTER

ST. JOSEPH, MICHIGAN

MUNSTER 219-933-3200 CROWN POINT 219-662-5300 VALPARAISO 219-548-4300 MICHIGAN 616-802-0063 mary.sorensen@nwi.com

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MARCH/APRIL 2014

producers and from illustrious Italian chefs that crossed my path.”

During this process she befriended great chefs, like James Beard and Julia Child and always loved to learn from and share with them.

Now, Bastianich is also the author of nine cookbooks and two children’s books. She sees a need for both young and old to become knowledgeable about the origin of food, to learn more about where food comes from and how it is produced.

Love of Italian food and wine continues to flourish in the family business, where Bastianich works alongside her son, Joseph Bastianich, and daughter, Tanya Manuali Bastianich, and also has the rare pleasure of cooking with her grandchildren on Lidia’s Family Table on PBS. Bastianich continues to serve as a conduit for the ‘real Italian cuisine,’ promoting methods for Italian cooking made up of simple quality ingredients, with trends in slow food and artisan food production that support this culinary transition for the mainstream chef. On a recent visit to Eataly Chicago I found a T-shirt that perhaps said it best: “La vita e troppo breve per mangare a male,” which means, life is too short not to eat well.

bite & SIP GIOVANNI’S 6 0 3 R i d g e R d , M u n s t e r. 2 1 9 . 8 3 6 . 6 2 2 0 . giosmunster.com. This classic upscale Italian bistro is a local favorite, with charm, gracious service and an extensive menu. Innovative selections include a variety of appetizers, and specials are paired with recommended wine by the glass. A crab cake salad with fresh mozzarella and Bibb lettuce is a staple for lunch, and all entrées are accompanied by hot and crusty garlic Parmesan cheese rolls. You can indulge in a traditional multi-course Italian dinner or order by the item.

For lighter fare, soups, salads and pizzas are served with cheerful dispatch. Sumptuous dinners include a renowned Veal Scallopine Piccata, served in a white wine sauce, and scampi sautéed in garlic, lemon, thyme and butter. The wine list is extensive but educational, and the desserts range from classic tiramisu to real Italian gelato. Lunch entrées average about $12, while dinners cost $18 to $25.

MILLER BAKERY CAFÉ 555 S Lake Street, Gar y. 219.427.1446. millerbakerycafe.com. Veteran restaurant manager Jack Strode has brought the historic Miller Bakery Café back to life featuring creative small plates, fresh seafood and the finest grilled meats. Savor original recipes like scallops with soft polenta, pepperonata and Romesco Sauce, red chili glazed salmon with Israeli couscous, spring peas, and golden pea shoots, or a classic NY Strip grilled to perfection with custard potatoes and fresh veg du jour. For more casual fare, our MB Burger is made with fresh ground beef, bacon jam and smothered with crispy Fontina onions, great with a Bell’s beer, sparkling bourbon lemonade, or a glass of one of our boutique wines. For dessert, try our signature bread pudding made with buttery croissants, golden raisins and toasted pecans served warm with fresh blueberries, whipped cream and whiskey caramel sauce.

Enjoy a fresh approach to New American Cuisine with beautiful food and creative cocktails in a fun atmosphere of artistic design, casual elegance and warm, attentive service in the newly renovated historic Miller Bakery.

CIAO BELLA

1514 US 41, Schererville 219.322.6800. ciaobellaonline.com

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The information presented in Bite & Sip is accurate as of press time, but readers are encouraged to call ahead to verify listing information.

The cuisines of three different regions of Italy are featured at the newly opened Ciao Bella, a ristorante, pizzeria and wine bar. Patrons can sample a 12-inch gourmet pizza with a creative array of toppings like the Pizza Quattro Stagioni—tomatoes, artichokes, prosciutto and black olives—or the sauceless Pizza Al Fichi topped with goat cheese, figs and onions and drizzled with a balsamic glaze. For those who like more traditional pies, there are thin-crust options with toppings such as sausage, fresh garlic, salami and jalapeños. Or try such entries as Ciao Bella’s signature dishes, Rigatoni Boscaiola—spicy Italian sausage and rigatoni noodles topped with a tomato cream sauce—and the Chicken Pollo Ala Romana, a chicken breast sautéed in a white wine sauce with roasted tri-color peppers and then sauced in a tomato cream. There’s also a great selection of seafood, pork and beef. Desserts change frequently, but the tiramisu is always on the menu. The extensive wine list focuses on European and Californian wines. Delivery and take-out available.

TIMBROOK KITCHENS 17 Ridge Road, Munster. 219.241.9558. timbrookkitchens.jimdo.com. After years of selling their specialty pies at farmers markets around Northwest Indiana, Timbrook Kitchens store in Munster will bring a permanent home to these flaky delicacies. Featured menu items include handheld egg pies, quiche, pastries and sandwiches perfect for a quick workday lunch. Timbrook Kitchens also offers package deals to share with family, friends or coworkers.

Michigan

BISTRO ON THE BOULEVARD 521 Lake Blvd, St. Joseph. 269.983.6600. theboulevardinn.com/bistro. This American Bistro on Lake Michigan has a well-deserved and unrivaled reputation in Southwest Michigan.

The view through the French doors overlooking the bluff is spectacular no matter what season, though dining outside on the porch has its own special charm, particularly at sunset or on a starry summer night. The interior of the dining room and cozy adjacent bar is impeccable. The menu

photo [this page] by TONY V. MARTIN; [opposite page, clockwise from top] TONY V. MARTIN, TONY V. MARTIN, courtesy of BISTRO ON THE BOULEVARD

Indiana

changes frequently to accommodate seasonal, fresh and available fruits and vegetables, many are grown locally. Menu items include horseradish crusted salmon accompanied by sautéed spinach in a Michigan cherry vinaigrette, steak frites—a tallgrass 8-ounce top sirloin with pomme frites and herb butter—and crispy duck confit with sweet potato perogies, micro greens and walnut vinaigrette. Prices are reasonable, starting at $14 for the All-American Burger with bacon, smoked gouda, lettuce and tomato, to steaks for around $30. Be sure to check out the last Wednesday of the month sushi menu for such delights as seaweed salad with sesame dressing, shrimp tempura, avocado and cucumber with wasabi topikiko—as well as the choice of sakes.

Reservations are always helpful, especially on the weekends.

CRANE’S PIE PANTRY RESTAURANT AND BAKERY 6054 124th Ave, Fennville. 269.561.2297. cranespiepantry.com. Crane’s Restaurant & Bakery decor reflects the Crane family’s love for history and tradition, with antiques and memorabilia in every nook. The restaurant is known not only for the delicious cider, homemade food and wonderful fruit pies, but also as a place to purchase, in season, top quality fresh fruit. Crane’s uses only the freshest ingredients and fruits from their farm or from fellow West Michigan farm neighbors, which allows the family to provide customers with the best tasting, homemade foods and desserts time and again.

SKIP’S RESTAURANT AND CATERING 16710 Lakeshore Road, New Buffalo.

269.469.3330. skipsrestaurantandcatering.info.

For nearly four decades, Skip’s has been serving the finest in Prime Rib, hand-carved steaks, chops, seafood and more. Garnering numerous awards throughout the years, Skip’s is renowned for its quality food, service and atmosphere.

Their house specialty, the succulent Prime Rib, has earned numerous awards and customer accolades, and is best enjoyed medium rare.

In addition to their in-house dining, Skip’s is available for on-site and off-site catering for a variety of events.

TIMOTHY’S RESTAURANT 16220 Lake Shore Road, Union Pier. 269.469.0900. timothysrestaurant.com. Timothy’s Restaurant is the showcase for Chef Tim Sizer, who was born and raised in Union Pier before earning his degree in culinary arts and embarking upon a storied career on the east coast of Lake Michigan. His menu reflects his cooking philosophy; by using fresh ingredients, contrasting and complimenting flavors, and combining textures and colors, the food is sure to draw diners in. Chef Tim also provides excellent customer service to provide customers with a convenient and welcoming experience.

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[Clockwise from top] Miller Bakery Café; Giovanni’s; Bistro on the Boulevard

MARCH/APRIL 2014

For more restaurant listings, please go to visitshoremagazine.com

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Miller Bakery Café

New American Cuisine

Re f re sh & S avo r

Featuring creative small plates, fresh seafood & the finest grilled meats Private party or special event seating up to 100 Rustic elegance and warm, attentive service in the newly renovated historic Miller Bakery

T - Th 11am - 9pm • F 11am - 10pm Sat 5 - 10pm • Sun 4 - 8pm 6 VISITSHOREMAGAZINE.COM 5

219-427-1446 555 S. Lake Street • Gary, Indiana 46403 www.millerbakerycafe.com ycaf

www.facebook.com/MillerBakeryCafe

LUSCIOUS AND ACCESSIBLE AT MILLER BAKERY CAFÉ

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ack Strode brings a winning combination to his role of restaurateur at Miller Bakery Café. A thirdgeneration resident of Miller, he is dedicated to bringing an excellent dining experience to the region. And as a seasoned and successful veteran managing Smith and Wollensky, Rosebud Prime and the Cheesecake Factory in Chicago, Jack has brought the same energy and savvy to the reopening of Miller Bakery Café. He and his family saw an opportunity to bring an important historic building and long-time dining favorite back to life and better than ever.

“We all work as a team here to bring the best dining experience possible to our patrons,” says Jack. “We think it’s a unique advantage to have several chefs bringing their expertise to revive a long-time dining favorite.”

Now the lakeshore’s premiere dining destination, Miller Bakery Café has a Grill Master who specializes in butchering and grilling fresh meats and fish. All of the steaks are from the family-operated, highly rated Linz Meats. “We think our filet mignon is the best outside Chicago. We’re very selective about our meat,” says Strode. That means always fresh, rarely frozen meats and fish. And each cut, each filet is expertly prepared, with much of it butchered in-house.

“We know how it should be prepared and we have complete quality control. It makes a big difference in the quality of preparation and your dining experience.”

Signature dishes include house-butchered, bone-in ribeye— “so tender and flavorful”—seared jumbo scallops with polenta and Romesco Sauce, and grilled Chilean sea bass in ginger broth over capellini with scallions, tomatoes and sauteed spinach. “And our customers have told us that we have the best fried perch in the region which we prepare very lightly breaded, sautéed, and served with a light buerre blanc sauce and garlic mashed potatoes.”

Miller Bakery Café also offers many creative small plates that have won praise from patrons, like the very popular bison sliders with smoked gouda and caramelized onions and sundried tomato mayo on a pretzel roll. Another popular small plate is the beef medallions with pancetta, blue cheese and madeira demi-glaze. More than a dozen small plates and dishes are under $12. “You don’t have to spend a lot of money for a wonderful dining experience.”

Pasta lovers will enjoy the creative pasta dishes like the lobster truffle linguini or vegetable linguini with fresh mozzarella. While the beef and fish are famously top-quality, Miller Bakery Café offers a number of delicious vegetarian dishes. A popular alternative to beef is the grilled portobello mushroom steak.

The hand-picked, very creative boutique wine list offers perfect pairings, in a wide range of prices, as well as brand names people know and love.

“We are committed to serving the best food, to our loyal patrons and to our welcome first-time diners—they all make everything worthwhile.” Jack’s and his family’s generational dedication to the South Shore communities of Indiana, Illinois and Michigan is evident with every dish served.

MILLER BAKERY CAFÉ 555 S Lake St, Gary, Ind. | millerbakerycafe.com 219.427.1446 | facebook.com/millerbakerycafe

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Crane’s Pie Pantry

FRESH MICHIGAN FRUIT IN THE SUMMER’S BEST PASTRY

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Tasty Olive

NATURAL MEDITERRANEAN FOODS TO TEMPT ANY PALATE

A tradition of goodness since 1916

Come for a visit!*

Crane’s Conveniently located -Take Blue Star Highway to M-89, turn east to Crane’s Pie Pantry… Look for the little cabin at our entrance. *Kids menu available (269)561-2297 Cranespiepantry.com On line ordering available

Indulge in our high-quality gourmet olive oils and balsamic vinegars.

We offer carefully, hand selected products from around the world that will tantalize your tastebuds.

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All olive oils and balsamics can be tasted before you buy!

We also carry handmade pastas from Italy, locally made biscotti, and a few specialty items including spices, bread mixes and sea salts.

Custom gift baskets available with your favorite items.

2014 45th Street

(Porte de Leau Plaza)

Highland, IN 46322 219.924.7881 Mon-Fri: 10am-6pm or Sat: 10am-3pm

MARCH/APRIL 2014

he idea of sharing great food starts with great products. The Tasty Olive Company specializes in quality olive oils and balsamic vinegars from around the world, not only extra TASTY OLIVE virgin olive oils but 2014 45th St fused and infused flavors that elevate any Highland, Ind. meal to new heights.

219.924.7881 To supplement these products, visit the pasta display where most products come directly from a small distributor in Italy. Add the olives, special sauces, flavored sea salts, and finish the meal with biscotti directly from the Gourmet Goddess in Munster, Ind. A complete line of quality, healthy products are available right in Highland, Ind. The Tasty Olive Company can create unique gift baskets for any occasion. Stop in or call for more information.

Pie Pantry is home to a world-famous bakery, restaurant and fresh fruit… Cherries, peaches, apples with cider to die for! Everything is homemade. From the warm buns for your sandwich to soups to world famous pies. Using only the freshest ingredients and fruits from our farm or from fellow farm neighbours, we provide only the best tasting, homemade foods and desserts!

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ounded in the late 60’s, Crane’s Pie Pantry Restaurant and Bakery is still a unique environment, one where happy regulars and delighted first time patrons love to stop in and muse over the menus. It just might be the pie choices that first catch their attention. All year round, pies are baked every morning, to be bought fresh—try a warm slice!—or select frozen desserts to take home and enjoy whenever guests pop in.

And who knew fabulous Michigan fruit pies would become the hottest alternative to wedding cakes? With the elegant rustic appeal, Crane’s wedding pies are quickly becoming a Michigan favorite to serve to guests. There are 13 different fruit pies and crisps, made with the finest harvests of Michigan’s orchards to surprise and delight guests with a truly memorable treat.

Crane’s also creates homemade and handcrafted sandwiches and soups. Try the popular Turkey Apple Panini made with juicy Honeycrisp apples and deli turkey. Or try the blast from the past that endures: the Sloppy Joe on a homemade bun, so CRANE’S PIE PANTRY good it’s still one of the best 6054 124th Ave (M-89) sellers. “Our sandwiches are so Fennville, Mich. good because they’re homemade 269.561.2297 and fresh,” says Hagger. cranespiepantry.com

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Point O’ Woods

EXPERIENCE THE TRADITION AT POINT O’ WOODS

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POINT O’ WOODS 1516 Roslin Rd Benton Harbor, Mich.

269.944.1433 www.pointowoods.com

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beers and innovative cocktails.

Ideally located, the Point is just a few miles from historic downtown St. Joseph located on a bluff overlooking Lake Michigan and the St. Joseph River, the burgeoning Benton Harbor Arts District and three great public beaches—Silver, Tiscornia and Jean Klock Park. Canoe and bike rentals are available at various locations and in the summer, there’s the St. Joseph Farmers Market on the bluff as well as free horse pulled trolley rides, free concerts at the John E. N. Howard Bandshell overlooking the river and lake and downtown motorized trolley rides to beaches and the Box Factory for the Arts. Just a short distance away near many of the delightful small villages dotting this area are fruit orchards offering U-pick, award winning wineries with tasting rooms, a plethora of microbreweries and even an artisan distillery.

To accommodate all skill ranges from pro to casual golfer, the Point offers “TEE IT FORWARD,” a joint initiative between the USGA and The PGA of America that encourages players to play from a set of tees best suited to their driving distance. In addition to providing more enjoyment for golfers, “teeing it forward” can also be one of the most important steps that golfers take in improving pace of play.

Since its founding in 1958, Point O’ Woods has emphasized its connection with the surrounding communities. Because of their commitment to the excellence of their Caddie program, 33 Point O’ Woods caddies have won the Evans Scholarship for Caddies, a nationwide program that grants more than 200 full tuition and housing awards each year.

Jones’ forward thinking has created a long lasting and comfortable venue for all those up to the challenge of playing one of his favorite courses to those teeing off on a beautiful historic course for a friendly round.

MARCH/APRIL 2014

ooking back after a long career, Robert Trent Jones Sr., designer of more than 500 golf courses worldwide, described Point O’ Woods Golf & Country Club as being “perhaps my best American course.” Jones, one of the premiere course architects, perfected much of his signature style when creating Point O’ Woods, a course not only known for its beauty but also its walkability.

Today, almost 60 years since Jones laid out the 18-hole course located in Benton Harbor, Mich., his legacy with its focus on creating a challenging course based upon natural topography, has impacted some of the world’s best golfers, many who played here for the 40 years Point O’ Woods hosted the Western Amateur.

“The Point O’ Woods demands a test of your entire game,” said Tiger Woods.

“The Point O’ Woods is one of the finest tournament venues in the world,” said Phil Mickleson.

“There’s something wonderful about being able to play a world famous golf course where you’re walking in the footsteps of legends,” says Ronald Fox, Course Superintendent for Point O’ Woods, talking of legends like Ben Crenshaw, Curtis Strange, Hal Sutton, Chris DiMarco, Justin Leonard, Tom Watson, Fred Couples and Davis Love III. “It was certainly one of the highlights of my amateur career to play at Point O’ Woods and win such a prestigious event on such a great golf course. The Western Am really was a Major for us amateurs and to play in front of so many fans at the Point was truly memorable.” Curtis Strange, Western Amateur Champion Others who have played in the Western Amateur at the Point, Andy North, Hal Sutton and Bobby Clampett, returned in 2012 to play in Senior PGA at Harbor Shores.

Club members hail from both the Chicago area and the communities surrounding Benton Harbor. Family heritage is an important part of the club’s history as well. Many members who play here now were first brought to the club when young by their parents or even grandparents.

But reverence for tradition doesn’t mean stuck in the musty past. Amenities at Point O’ Woods, located near the shores of Lake Michigan, include a new clubhouse, re-designed Pro Shop, poolside cabana, tennis courts and family friendly activities. The large enclosed event tent is perfect for hosting family gatherings, business functions and parties. In warm weather, members can enjoy a drink on the large outdoor deck off the clubhouse bar with its majestic views of the sweeping 18th green.

Executive Chef Mike Bredice works with local farmers and food producers to bring the freshest local products to the seasonally changing menu, serving both long time favorites— The Point Wedge, a classic salad with applewood smoked bacon, crumbled bleu cheese and tomato with choice of dressing, rack of lamb, filet and sautéed lake perch—while mixing it up with the new—bison meatloaf, Black and Blue Salad and Sweet potato fries. A fine selection of white and red varietals is available by the glass and by the bottle as well as an assortment of artisan

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Bistro on the Boulevard

BISTRO ON THE BOULEVARD: SUPERIOR DINING AND ACCOMMODATIONS WITH A VIEW

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hether it’s for an overnight stay, a casual dinner, or a lovely Sunday brunch, guests at the Boulevard Inn & Bistro agree: It’s a wonderful experience! The family-operated, all-suite hotel is situated in the heart of St. Joseph’s charming downtown, yet just up the hill from the beach, making it the ideal destination for everyone who loves to shop, play and experience some of the best cuisine in southwestern Michigan.

Area readers have enthusiastically chosen Boulevard Inn & Bistro as Best Hotel and Best Sunday Brunch, the panoramic view and creative menu an unbeatable combination. The dining room is light and airy, overlooking St. Joseph’s on-the-lake beauty. The Inn’s classic, columned verandah is the perfect setting for breakfast for two or a luncheon with friends, and guests can choose from a menu of one-of-a-kind appetizers, entrees and desserts.

Bistro chefs prepare dishes with fresh produce, meats and cheeses delivered direct from local farmers; licensed greenhouse growers also ensure fresh produce is available year-round. The inspired menu changes seasonally and offers unexpected delights.

Desserts are seasonally influenced; the Warm Apple Cider Cobbler with maple gelato and candied pecans is a popular choice.

Zesty beverage selections include signature cocktails and a revolving craft-brew selection on tap from local breweries; guests enjoy knowing they’re experiencing one-of-a-kind pairings with unique brews.

Atmosphere is the crowning touch to an excellent dining experience. The Boulevard Inn has all the hallmarks of a traditional inn, combined with up-to-the date amenities provided with a recent remodel. Hardwood flooring, brass and wrought-iron railings, and granite accents in the bar area contribute to the aura of elegance.

In the Bistro, the casual dress code is perfect for guests ready for a hearty burger and refreshing soda after the beach, or an evening of fine cuisine. And the Bistro prides itself on its waitstaff’s professional, cordial and friendly service, with you as their top priority.

From time to time live music from musicians in the region amps up the fun factor.

BISTRO ON THE The Boulevard Inn & Bistro is BOULEVARD always open to new ideas and guests’ 521 Lake Boulevard St. Joseph, Mich. suggestions, because whether it’s a 269.983.3882 menu, beverage or accommodations, facebook.com/ guests are the first priority. theboulevardinn

Join memorable us for a truly meal...

Bouillabaise mussels, shrimp, salmon, crab, lobster claw, and market fish in saffron broth, roasted garlic, crostini & spicy aioli

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Amazing classic American bistro food, beautiful ambience, lovely cocktail & wine bar and destination dining overlooking Lake Michigan at its best!

521 Lake Boulevard St. Joseph, MI. www.theboulevardinn.com (269) 983-3882

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Timothy’s

TIMOTHY’S CREATIVE AND LUXURIOUS CUISINE

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hef Timothy Sizer is calm and modest as he talks about his passion for truly creative cuisine, but this is a man of great energy who insists on freshness and consistent quality in every dish from his kitchen.

Timothy’s, a fine-dining restaurant in Gordon Beach Inn’s wooded setting just up from the Lake Michigan shoreline in Union Pier, Michigan, may be the most dedicated venue in the region for up to 14 varieties of fresh fish, from the waters of Hawaii, Florida, and Lake Michigan. All year round, the menu offers indigenous fish like Michigan whitefish, crusted with fresh horseradish.

Owner and executive chef of Timothy’s and involved with all phases of the dishes prepared, Sizer heads out into the earlymorning countryside to hand-pick summer produce, including zucchini blossoms, prepared the same day, lightly dusted with flour and gently fried.

“Going out to the local farms is how I start my day in the summer,” says Sizer.“You’re In the farmland, all by yourself—it’s a great time, a peaceful time.”

This thoughtful approach to the very beginnings of a spectacular dish informs Sizer’s philosophy: “Always use the finest and freshest ingredients possible. Create flavors that contrast but at the same time, complement each other.

Combine different textures and colors. And special attention to

presentation—there’s emphasis on height and centralization on the plate.”

“And of course, good service is just as important as the food that’s served.”

Sizer’s attention to detail, insistence on freshness, and talent as a chef have made Timothy’s a premiere dining venue.

Sizer is a graduate of Johnson & Wales University in Rhode Island with a degree in culinary arts and has experience in several fine dining establishments. His passion for fresh seafood began as executive chef at a Jacksonville, Florida, restaurant where fish was strictly catch of the day. “We were buying fish right off the boats every morning, and now, fresh seafood really inspires me.”

The menu is diverse and carefully crafted, with a wide selection of beef and chicken dishes in addition to fish and seafood.

“There’s a lot of loyalty here,” says Sizer, speaking of his staff.

“We all get along. And striving to create truly delicious dishes is a passion we all share.

“Eating should be one of the great joys in life. At TIMOTHY’S Timothy’s, our goal is to 16220 Lakeshore Rd fulfill that promise. That’s Union Pier, Mich. why our slogan is ‘Trust it to 269.469.0900 timothysrestaurant.com be wonderful.’”

Trust it to b "Trust it to be Wonderful."

Restaurant

Located at the historic Gordon Beach Inn 16220 Lakeshore Road, Union Pier, MI

timothysrestaurant.com

269-469-0900

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Giovanni’s

GIOVANNI’S CHEF POHL BRINGS CREATIVITY TO FINE ITALIAN CUISINE

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A Cozy Neighborhood Family Restaurant You Can Always Call Home!

We offer expertly prepared Pastas, Veal, Risotto, Seafood, Steak and delicious Desserts.

Plan Your Next Event ent with Us! Please call for information about private parties and on-site catering.

603 Ridge Road, MunsteR, in | 219-836-6220 www.giosmunster.com

Celebrating 40 Years Harbor Country's

ONLY

Award-Winning Steakhouse • Prime Rib • Hand-Carved Steaks • Fish and Seafood • Freshly Ground Steak Burgers Friday and Saturday Night Seafood and Prime Rib Buffet Banquet Rooms Available

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Like us on Facebook at Skip's Restaurant & Catering

Red Arrow Highway

(At the corner of Lakeshore Road)

New Buffalo Township

269-469-3341

t Giovanni’s, Munster’s premier venue for fine Italian fare, Chef Chris Pohl directs the activity in the kitchen, where simmering pots give off savory aromas.

“The idea is to elevate each dish, like our signature veal piccata. I enjoy making it and it’s very popular,” Pohl says.

The morning market informs the creation Chris Pohl of the daily specials. “You go with the season’s best, only the best and never the second-best just because it might be on the menu,” says Pohl. Save room for our homemade desserts and our fresh baked daily bread and rolls always available to purchase.

Family-owned for nearly five decades, “At Giovanni’s we strive for really good service in a calm, pleasant atmosphere in our elegant dining room,” says Pohl.

“It’s about offering the finest food.

GIOVANNI’S Whether it’s a weekend dinner or 603 Ridge Rd a special occasion on the weekend, Munster, Ind. you’ll always enjoy the best Italian 219.836.6220 cuisine at Giovanni’s.” giosmunster.com

Skip’s Restaurant

SKIP’S NEW BUFFALO FAMILY TRADITION

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lot has happened in 40 years, including a name change to Skip’s Restaurant & Catering, but one thing remains the same: the Sobecki family’s dedication to their customers, because without them, they wouldn’t be celebrating 40 years, they said.

Although Skip’s is well known for its succulent, awardwinning Prime Rib, there’s more on the restaurant’s menu than just beef. Skip’s offers a variety of entrees to suit everyone’s palate, including fish, seafood, chops, ribs, burgers, pastas and more. Gluten-free and vegan options are also available upon request. The restaurant is large and has many rooms available for parties with varied dining options.

In addition to serving up some of the finest food in Southwestern Michigan, Skip’s also hosts a seasonal Farmer’s Market in its parking lot from mid-May to mid-October. What began with a handful of vendors seven years ago has now become a waiting-list-only for vendors vying for one of 40 spots at this destination Farmer’s Market in New Buffalo.

To find out more on what Skip’s will be offering in 2014, SKIP’S RESTAURANT visit the restaurant’s Facebook Red Arrow Highway page at Skip’s Restaurant & New Buffalo Township Catering.

269.469.3341

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Ciao Bella

SCALZO OFFERS TUSCAN CUISINE IN EASE AND ELEGANCE

Dine on Authentic Italian Cuisine in a Rustic, Relaxed setting.

We offer the finest and freshest flavors and an extensive award winning wine list.

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hen Giuseppe “Joe” Scalzo talks about Ciao Bella, his Tuscan-inspired restaurant, his passion for creating soul-satisfying dishes comes through. The Calabria, Italy-born Scalzo discovered that passion for cooking while working at a small restaurant in Florence, Italy—and then brought it to the U.S. “Having a place where people can Joe Scalzo share love and friendship over good food that’s prepared with experience and skill is something beautiful,” says Scalzo, so it’s no wonder he named his restaurant Ciao Bella—“hello, beautiful.”

Echoing the Tuscan trattorias of his youth, Ciao Bella offers authentic Italian fare from family recipes reflecting different regions in Italy. “We wanted to bring a little of that trattoria feel here, to Northwest Indiana.”

Scalzo is dedicated to creating dishes embracing the CIAO BELLA Mediterranean diet, “one of the 1514 US 41 best in the world, authentic food Schererville, Ind. made with love and appreciation 219.322.6800 for great flavors.” ciaobellaonline.com

Timbrook Kitchens

TIMBROOK KITCHENS’ SWEET AND SAVORY FAVORITES

Join us for our 2014 Academy Awards Party Sunday, March 2nd Red carpet arrival 6pm, Dinner 7pm

69 per person

$

(plus tax & gratuity)

Our Menu for the Stars consist of 5 courses each paired with a different wine.

Reservations required.

Express Lunch

11am-2:30pm - $9.95 All you can eat buffet Mon, Wed & Fri Create your own pasta Tues & Thurs

Our gift cards can make a perfect gift for friends, family and business associates.

1514 U.S. 41, Schererville, IN 219.322.6800 M-Th 11am-10pm | F-Sat 11am-11pm | Sun 11am-10pm www.ciaobellaonline.com

visit www.opentable.com to make your reservations

Handcrafted Comfort Food H a n d w i c H e s

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timbrookkitchens.jimdo.com

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f the best kitchen is one that turns out sweet and savory pastries in delectable flavors with consistently superior quality, then Timbrook Kitchens is on course.

Tired of the same-old, same-old at lunchtime? Try Timbrook Kitchens’ Handwiches— hand-held versions of favorite dishes and new concepts, like the Meatloaf-Aged Cheddar Pocket or the Smoked SalmonHavarti Hand Pie. Timbrook Kitchens has many delicious sides, too: thai peanut slaw, kettle chips, smoked gouda mac & cheese and more.

Savory pies are a welcome change, too—feta and spinach, artichoke and chicken and lots more. “We use many different crusts in our pastries,” says Baker Chris. “People really enjoy being able to come in and get a nice, savory pie that they can take right with them and eat.”

Timbrook Kitchens’ desserts are truly inspired, TIMBROOK KITCHENS with cheesecakes, tarts and of 17 Ridge Rd, Munster, Ind. course dessert pies, all sold by 219.241.9558 the slice, half pie or whole pie. timbrookkitchens.jimdo.com

house&

GROUNDS

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The blues and greens of Caribbean waters infuse the living room of Alex and Alice Tompsidis with tropical ease, bathed in light from windows and French doors in this Beachwalkarea home in Michigan City, Ind. Shades of brown in the kitchen’s granite countertop at the breakfast bar coordinate with the oak cabinets.

a

a

tropical

A LAKESIDE HOME WITH

INFLUENCE WORDS BY JULIE DEAN KESSLER | PHOTOGRAPHY BY TONY V. MARTIN

Key West influences, a flair for design and a splash of fun have made Alex and April Tompsidis’ Michigan City beach home a welcome retreat. • Bought just over a year ago, it’s in the heart of the Beachwalk community, a winding cluster of homes across from Lake Michigan that are both owned and rented, all managed by Beachwalk Vacation Rentals (BVR).

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Those open spaces are left uncluttered. “I like clean lines. Life is so complicated; it’s nice to be in a place where there isn’t a lot of color and clutter. It leaves a place for your imagination, a place to read and think.” And to do the sewing and crocheting she enjoys.

Hardwood floors of oak throughout the home and on bannisters contribute to the clean lines.

April loves interior decorating: “It’s one of my passions,” and not surprisingly, she lends a light touch to the decor. “I love the Key West colors,” evident in the colorful pillows on the pale couch and chairs. Caribbean-inspired blue wooden shutters top the front porch windows.

MARCH/APRIL 2014

April explains they bought their home, but retain the unique advantage of being able to make it available to renters when they’re not enjoying it themselves, with BVR handling cleaning and maintenance after each rental.

But the 5-bedroom home is designed and decorated first and foremost for the Tompsidis family.

“It’s a sophisticated cottage,” says April, who credits local builder Jody Snider with its pleasing architectural details. Two square supporting columns separate the foyer from the living room, yet eliminate the need for a wall there, contributing to the open design that flows from the entrance, through the great room and on to the kitchen and breakfast bar.

w house&

GROUNDS

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While furniture is minimal and tchotchkes almost nonexistent, “I try to always have a small space within a space, so you always have that warmth.” A white-painted cabinet at one end of the living room holds her latest diorama.

Beside the gas fireplace, a tall glass jar holds shells and other beach-y finds. A curved, whitepainted coffee table has a frosted-glass topper, referencing the frosted beach glass at nearby Lake Michigan’s edge.

Can lights in ceilings throughout offer indirect lighting, but during the day natural light pours in from the many windows. Two double doors in the living room open onto to a large screened-in porch, and most rooms access a deck or porch.

April notes, “This is an intergenerational house. Downstairs, someone older can stay, because there’s a bedroom with a bath that has a walk-in shower rather than a tub.” The curved vanity there surprises, with its painting of bright sailboats.

“Then upstairs, there are the bunk beds for kids.”

Here, too, the lines are uncluttered. Blue-andwhile toile covering the double set of bunk beds and two of April’s own paintings add touches of color. “There are two of my paintings in the living room, and I’m getting ready to find more art for the walls.”

Including each of the four bedrooms upstairs, “I like all the rooms to have a different feel.” In one, a bedspread evokes the look of India, while the door leading to a small deck has frosted glass with delicate, painted bamboo branches. “It gives you the feeling of something exotic. I want to do a painting for this room,” muses April.

Two of the bedrooms connect to a bath with pocket doors, and another space-saving pocket door closes off the commode and shower.

The master suite is notable for its coffered ceiling with small trays outlined in blue. Double doors lead to a deck where “There’s white wicker furniture; you can sit with a glass of wine and enjoy the view.”

Rather than access to bedrooms from a single, long hallway, rooms are angled from a large landing, where a spiral staircase leads up to a viewing room. The landing alone has three double windows, a windowed door, and two smaller windows, seeming in its height and light to resemble the studio where April creates her artwork.

Wainscoting of painted white bead board in a satin finish is throughout the home, but here on the landing it is, uncharacteristically and effectively, in a darker shade of blue, with pale yellow above.

Outside, bluestone pathways lead to the front door and in back to a planned guest house. For now, the 26-acre Lake Kar offers a pleasant view from the patio. Perennials—150 of them—are popping up with springtime.

And inside, April sounds content as she reflects, “All the rooms are places I’d like to be in. Isn’t that what a house is supposed to be?”

For more content, please VisitShoreMagazine.com

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MARCH/APRIL 2014

[Clockwise from upper left] A coffered ceiling lends interest to one of five bedrooms; a third-story viewing room gives unobstructed views of Lake Michigan; white-painted table and chairs enough for company contribute to the home’s clean lines; a double set of bunk beds accommodates young guests and leaves room to play; one bedroom’s color and design create an India-inspired theme; use of pedestal washstands make practical use of space; clean lines and no clutter keep a bedroom as serene as the rest of the home; the same oak hardwood throughout the home is seen in this spiral staircase and landings.

WORDS BY BRIAN DENTON PHOTOGRAPHY BY RYAN BOLGER

If you’ve lived along the Lake Michigan shoreline for more than a year or so, you’ve probably learned a little about the benefits and detriments of having one of the world’s largest lakes for a neighbor. And just like any other neighbor, you must take the good with the bad. If you want to enjoy a lazy summer afternoon in your neighbor’s pool, you must forgive their dog’s occasional “redecorating” of your front lawn.

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8 VISITSHOREMAGAZINE.COM 6

ll along the shoreline, Lake Michigan impacts weather year-round.

How much of an impact?

“I’d say it has a tremendous impact,” explains Ed Fenelon, the meteorologist-in-charge at the National Weather Service’s Weather Forecast Office in Romeoville, Illinois. “You have a general effect on temperatures near the lake, and the lake breeze boundary. In the case of a more extreme weather event, you can see blinding lake effect snow in the form of a single banded event running down the entire length of the lake, stretching from as far north as the Manitou Islands all the way down to Northwest Indiana.”

Fenelon would know. He’s spent over two decades forecasting weather around the Great Lakes. He explains that forecasting weather is complicated, and the lake adds yet another variable to the complex array of factors at work.

With the help of advanced atmospheric modeling software, Fenelon and his team of meteorologists are able to tackle the complicated challenge of forecasting weather along the southern shores of Lake Michigan. Ben Deubelbeiss is a meteorologist, and a 3-year member of Fenelon’s team in Romeoville.

Deubelbeiss elaborates on Fenelon’s words concerning the impacts of the lake on shoreline weather. “In the spring, the air is warming up, but the water in the lake is still cold. The cold water cools the air above it.” This causes an atmospheric boundary to form along the shoreline where the warm air and cold air meet. But the cold, dense, high-pressure air is able to push that boundary inland by displacing the warm, less dense, low-pressure air to higher elevations. This inland movement of cooler air from the lake is called a lake breeze.

“We can see temperatures drop 15 to 20 degrees due to a lake breeze,” says Deubelbeiss.

Of course, this isn’t the only impact

0 VISITSHOREMAGAZINE.COM 7

\

Lake Michigan has on spring weather. Clouds, precipitation and thunderstorms tend to form where warm air and cold air meet. Fenelon describes the lake breeze boundary can stir up thunderstorms just inland from the shore, causing inconvenience and even damage (in more extreme cases) to the neighboring cities.

As summer turns to fall, Lake Michigan offers a different kind of weather event to lakeshore residents. By this time, the water in the lake has warmed after a summer of sunshine. As cooler air masses move in from the northwest, they create another imbalance in air temperature. But unlike the spring weather, the warm air is now found along the surface of the lake.

As the prevailing winds move a cold air mass across the lake, that warm air is drawn up into the atmosphere. And with it, moisture.

Moisture rises with the warm air and condenses in the atmosphere as it cools. If the temperature difference, humidity and prevailing wind speeds allow for enough moisture to collect in the atmosphere as the air moves over the lake, the resulting event is lake-effect clouds.

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hose lake-effect clouds eventually meet a shoreline and head inland, causing another lake-effect weather event: lakeeffect rain. The moisture, condensed in the form of clouds, now falls to the earth as watery precipitation. And as fall becomes winter, lake-effect rain becomes lake-effect snow.

There’s good news and bad news for the south shore. The good news is that lake-effect rain and

lake-effect snow occur along downwind shore lines.

Winds in the Midwest are generally from the west, making Michigan the typical downwind shoreline.

The bad news is that winter winds do occasionally come from a more northerly direction. In these cases, the Indiana shore is downwind. But wait, there’s more.

Deubelbeiss notes the amount of lake-effect snow is limited, to an extent, by the distance the colder air travels over the warmer water (this distance is called the “fetch”). Cold air with a shorter fetch will pick up less moisture, while cold air with a longer fetch will pick up more moisture.

So with a prolonged northerly wind, cold air is traveling all the way from Michigan’s Upper Peninsula down to the Indiana shoreline, picking up moisture as it goes. And when this accumulation

For more content, please VisitShoreMagazine.com

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breezes or lake-effect storms can impact how the airports in Chicago direct planes during takeoffs and landing approaches.” He also notes that the impact to drivers is significant as well, with lake-effect snow diminishing visibility on roadways and causing dangerous driving conditions.

“Lake-effect snow advisories and warnings are issued on a county basis,” says Fenelon. An advisory indicates inconvenience, while a warning indicates more serious danger. “Most people turn to local media outlets to find these warnings, but they can always be found on our website.” You can find up-to-date weather information for the south shore at weather.gov/chicago.

MARCH/APRIL 2014

of moisture reaches shore, it means tremendous snowfall along the south shore.

Odds are good that if you live in Northwest Indiana or Southwest Michigan, you’ve experienced a lake-effect storm. And you might have noticed an unusual quirk to them. Due to their nature, it is not unusual to see extremely isolated lake-effect storms.

Fenelon describes this as one of the most intriguing aspects of lake-effect weather. If you happen to drive east along I-90 during the winter, you could leave Hammond with sunny skies, hit blizzard-like snowfall Gary, and reach calm flurries

by Portage.

Lake breezes and lake-effect storms can significantly disrupt air and ground transportation.

This is why Fenelon explains that forecasting these events accurately is so important. “Strong lake

O

WORDS AND PHOTOGRAPHY BY

CAROLYN PURNELL

In with the

Old MIXING ANTIQUES WITH BIG BOX PURCHASES

Home décor catalogs give us images of rooms with immaculately styled shelves, cozy layouts and artfully placed pillows. It can be incredibly tempting to try to recreate those perfect settings in your own home, but perhaps you’ve found that once all those items are actually in place, there’s something about it that feels cold and staged. part, this is because many of the tricks that stylists use aren’t conducive to real life, and our homes can’t always have photo-perfect lighting and sightlines, but in many cases, it is also because a straight-from-a-catalog room is one-dimensional, featuring products that are too similar in style, age and design.

One of the joys of items from big box stores like Target, West Elm and Pottery Barn, aside from the fact that they are easy to access, is the aura of freshness that they give off. These pieces are new, unworn and full of potential. Many of their goods feature trendy colors, modern lines and a crisp aesthetic that can make an interior feel polished and updated.

But in order to feel balanced, a room needs variety, and perhaps counterintuivitely, those modern pieces will feel even more current if they are paired with antique accessories. If every piece is shiny and new, a room will seem like a space that is waiting to be lived in, rather than one that has already seen its share of experiences. A hint of history will go a long way to giving your home a personal, bespoke sense of style.

Sometimes people shy away from the “used” look of older pieces, so here are some tips on how to blend the old and new in a way that will appeal to even the most modern sensibilities.

For those who want to ease into the mix, try searching for accent pieces that have patina, a unique story or an intriguing aesthetic. Even the smallest accessories can add life to a home. Some good choices are pottery, rugs, clocks, textiles, art and tchotchkes. Use an old piece of China to hold your house keys, or bring in a few old books to add some sophistication.

If you want to incorporate the two styles in a larger way, mixing furniture is an excellent way to achieve a harmonious, yet eclectic look. With antiques, search for classic lines that will complement those of your more modern pieces. Timeless shapes will always go well together, and the age difference alone will add the character your room needs. Modern, white pieces add an instant spot of freshness to a traditional interior, while aged wood and brass add warmth to modern interiors.

Sources

TARGET target.com I’m currently loving the “Threshold” and the Nate Berkus lines.

WEST ELM westelm.com CB2 cb2.com TJ MAXX 40 Main St Schererville, Ind. 1684 E 80th Ave Merrillville, Ind. IT’S JUST SERENDIPITY 5630 Hohman Ave, Hammond, Ind. itsjustserendipity.biz HIDDEN TREASURES Consignment Boutique 2211 U.S. 41 Schererville, Ind. hiddentreasuresconsign.com SETTINGS ANTIQUES AND INTERIORS 120 S Main St Crown Point, Ind.

shore THINGS build Michigan

WATER PLACE 18853 W US 12, Ste 3, New Buffalo. 269.231.5153.

The Water Place is a decorative plumbing and hardware products superstore. With whirlpools, faucets and cabinets, this facility has “everything you need for plumbing services.”

design Indiana

FENKER’S HOME FURNISHINGS AND GIFTS 1114 Lincolnway, LaPorte, Ind. 219.362.3538. At Fenker’s Home Furnishings and Gifts, they offer quality home furnishings for every room of the home. Fenker’s carries furnishings for the living room, dining room, den, bar, sunroom and more.

They also offer delivery service, clock repair and design services, and are always available with friendly and helpful advice and recommendations.

LIKE NEW HOME FURNISHINGS BEACH HOUSE & WICKER GALLERY 619 East 3rd St, Hobart. 219.942.0783. This home decor store offers gently used high quality furniture in their retail space. The store also offers selection of new furniture in their Beach House and Wicker Gallery.

Michigan

DECORATING DEN INTERIORS 269.266.7094. decoratingden.com. This awardwinning international design firm provides fullservice, professional interior decorating. Well-trained decorators bring their ideas and expertise directly to clients’ homes, along with fabrics, furniture, floor and wall coverings, lighting and other accessories.

drive

ALBERT’S DIAMOND JEWELERS 711 Main St, Schererville 219.322.2700. albertsjewelers.com.

8 VISITSHOREMAGAZINE.COM 7

The information presented in Shore Things is accurate as of press time, but readers are encouraged to call ahead to verify the listing.

Besides the fact that Albert’s showcases 12,000 square feet of jewelry, the store in itself is an entertainment destination. A bar, large-screen TV, dance floor and karaoke are among the many ways that patrons can let loose while browsing every type of fine jewelry imaginable. Brands include Cartier, Breitling, Omega, Tacori, Roberto Coin, David Yurman, Mikimoto, with more than 100 feet of bridal jewelry on display. Josh Halpern [pictured above] is the President at Albert’s.

DORMAN GARAGE, INC 1317 Lake St, LaPorte. 219.324.7646. dormangarage.com. With more than 20 years of experience, Dorman Garage specializes in classic car restoration. Aside from offering restoration services, there is also a large inventory of restored classic automobiles for sale.

eat Michigan

THE OLIVE CART 424 Phoenix Rd, South Haven. olivecart.com. The Olive Cart offers high quality extra virgin olive oils and aged balsamic vinegars in their West Michigan stores and online for the best in gourmet cooking pleasures. The store offers a tasting room with tapenades, glazes, stuffed olives, fresh-baked breads, pastas, pestos and unique gourmet gifts featuring Michigan made pottery.

heal Indiana

CENTER FOR OTOLARYNGOLOGY 9120 Columbia Ave, Ste A, Munster. 219.836.4820.

Bethany Cataldi, D.O., specializes in ear, nose and throat surgery and facial plastic surgery. In fact, she is the only female facial plastic surgeon in

photo [this page] by TONY V. MARTIN; [opposite page] JONATHAN MIANO

Indiana

Northwest Indiana who’s been specifically trained in surgery of the face, head and neck. Dr. Cataldi’s expertise in such procedures exclusively ranges all spectrums, from topical treatments like skin peels, to hair removal, to full nasal construction.

COSMOPOLITAN DENTISTRY 225 Aberdeen Dr, Ste E, Valparaiso.

219.548.2322. cosmopolitandentistry. com. Dr. Luis Cuellar, a certified dentist in cosmetic surgery, performs the latest in cosmetic procedures, including smile makeover, porcelain crowns and veneers, bonding and tooth-whitening. Computer imaging shows changes before they’re made, and Cuellar uses other high-tech dentistry devices such as lasers, Diagnodent and air abrasion.

FRANCISCAN PHYSICIANS HOSPITAL 701 Superior Ave, Munster. 219.922.4200. franciscanphysicians.org. Franciscan Physicians Hospital offers nearly 50 medical specialties and subspecialties in a 63-bed acute care hospital setting. Physicians and staff provide award winning services, stateof-the-art technology and best-in-region staffing ratios to deliver the highest quality of care. An endovascular program led by world-renowned Dr. Paul Jones provides NWI patients the best in heart care.

FRANCISCAN ST. MARGARET HEALTH 5454 Hohman Ave, Hammond.

219.932.2300. smmhc.com. One of the largest acute-care hospitals in Northwest Indiana, Saint Margaret Health offers myriad services in their Dyer and Hammond locations as well as multiple off-site facilities. The hospital offers all private inpatient rooms, a wide variety of health care services and state-of-the-art technology.

OBSTETRICAL & GYNECOLOGICAL ASSOCIATES, INC 1101 E Glendale Blvd, Ste 102, Valparaiso.

877.462.6249. weunderstandwomen. com. The board-certified obstetriciangynecologists—Drs. Murphy, Rutherford, Short and Strickland—at this clinic specialize in pregnancy care, family planning, infertility and menopause, along with general women’s wellness. Patients are made to feel at ease because of the clinic’s state-of-theart equipment and a skilled staff.

live Indiana

McCOLLY REAL ESTATE Various Locations. Since 1974, McCOLLY Real Estate has provided superior service by understanding personal needs. Whether the customer is a first time home buyer,

Michigan

COLDWELL BANKER RESIDENTIAL BROKERAGE 10 N Whittaker St, New Buffalo.

269.469.3950. coldwellbankeronline.com.

New Buffalo’s premier real estate firm features properties in Michigan, Indiana, Illinois and Wisconsin. Both the in-office staff and the Coldwell Banker website offer multiple services and resources for buyers and sellers.

Illinois

DEWITT PLACE 900 N DeWitt Pl, Chicago. 312.642.7020. dewittplace.com. This 82-unit vintage building, built in 1924, offers corporate housing, temporary furnished apartment rentals and long-term temporary housing solutions. These studio and one-bedroom apartments come with a variety of amenities, including a fully equipped kitchen, wireless Internet access, DirecTV satellite service and an exercise room.

pamper Indiana

SKINFULLY SMOOTH 1 J e f f e r s o n S t r e e t , Va l p a r a i s o .

219.246.9159. Skinfully Smooth offers medical and cosmetic skincare procedures in the luxury of a spa environment.

Customers can enjoy services such as laser hair removal, microdermabrasion, waxing, anti-aging treatments, vein treatments and more.

stay Indiana

INN AT ABERDEEN 3 1 5 8 S S t a t e R d 2 , Va l p a r a i s o .

219.465.3753. innataberdeen.com.

[Top] Like New Home Furnishings Beach House & Wicker Gallery in Hobart.

[Right] Franciscan St. Anthony Health in Michigan City.

Located in the beautiful and prestigious Aberdeen neighborhood, just minutes from downtown Valparaiso, the Inn at Aberdeen is a comfortable and convenient place to stay. A variety of unique rooms and suites are available, as well as a Flavia coffee and tea bar, a full gourmet breakfast every morning, and all of the amenities needed for both a personal and business stay. A conference room is available for business meetings and private parties.

Michigan

THE BOULEVARD INN 521 Lake Blvd, St. Joseph. 269.983.6600. theboulevardinn.com. Warmth and coziness are a theme at this historic hotel in St. Joseph. From the plush furniture in the lobby to the comfort food at the Bistro, to the luxurious amenities in the hotel’s suites, the Boulevard offers more than just a place to stay. Business and fitness centers are also available for use.

visit Indiana

NORTHWEST INDIANA SYMPHONY ORCHESTRA 1040 Ridge Rd., Munster. 219.836.0690.

The orchestra, a group of 75 rostered professional musicians is under the leadership of Music Director and Conductor, Kirk Muspratt. The orchestra plays a full season of subscription concerts, in addition to a number of educational outreach initiatives, designed to allow

interaction and personal involvement by students represented in each program.

Michigan

POINT O’ WOODS 1516 Roslin Road, Benton Harbor.

269.944.1433. pointowoods.com. Point O’ Woods, located near the shores of Lake Michigan, is famous for the Robert Trent Jones Sr. Championship Golf Course.

Amenities include a new clubhouse, re-designed Pro Shop, poolside cabana, tennis courts and family friendly activities.

The large enclosed event tent is perfect for hosting family gatherings, business functions and parties. In warm weather, members can enjoy a drink on the large outdoor deck off the clubhouse bar with its majestic views of the sweeping 18th green.

SOUTHWESTERN MICHIGAN TOURIST COUNCIL 2300 Pipestone Rd, Benton Harbor.

269.925.6301. swmichigan.org. The natural attractions of Southwest Michigan—the dunes, miles of scenic Lake Michigan beach, rivers and parks with hiking trails and biking paths—offer beauty in every season. The friendly staff at this nonprofit organization can assist travelers whether they seek solitude or a group learning experience.

For more business listings, please go to visitshoremagazine.com

MARCH/APRIL 2014

COLDWELL BANKER, DAWN BERNHARDT 2110 N Calumet Ave, Valparaiso.

219.241.0952. dawnbernhardt.com. Dawn Bernhardt is the go-to agent for homes in Chesterton’s luxurious Sand Creek subdivision, along with other properties in Porter, LaPorte and Lake Counties. The website offers an abundance of resources for both buyers and sellers.

resale, commercial, land, new construction or luxury home buyer, McColly is there to provide the best options. From purchase to financing to rentals and relocating, we provide one stop real estate with you in mind throughout our local communities, nationally and internationally.

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FRANCISCAN ST. ANTHONY HEALTH 301 W Homer St, Michigan City.

219.879.8511. saintanthonymemorial.org.

This acute care hospital, serving LaPorte, Porter and Berrien Counties, boasts an integrated health care network that is made up of an intensive care unit, a new birthing unit, an emergency department, behavioral medicine, rehabilitation services, medical surgery units, oncology, pediatrics and a multidiscipline physician practice.

last look STAIRWAY AT SUNSET IN UNION PIER FEATURED PHOTOGRAPHER

JOSHUA NOWICKI 0 VISITSHOREMAGAZINE.COM 8

Photographer Joshua Nowicki frequently shoots Lake Michigan shores at various locations and seasons throughout the year. This photo was taken from a series of photos during March and April 2013.

To see more of Josh’s work from last spring, VisitShoreMagazine.com.

If you would like to submit photos for consideration, please send links, zipped files or email a low-res version to kathleen.dorsey@nwi.com.

nwi.com nwi.com

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cIRcLE gMc 2440 45th Street, Highland, IN IN 219-865-4400 IL 773-221-8124 www.circleautomotive.com

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TEaM ToyoTa 9601 Indianapolis Blvd., Highland, IN 219-924-8100 www.teamtoyotaon41.com ToyoTa oN 30 4450 E. RT 30, Merrillville, IN 219-947-3325 www.toyotaon30.com

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SUbaRU oF MERRILLVILLE 1777 W US Route 30, Merrillville, IN 855-423-5957 www.subarumerrillville.com

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MIkE aNdERSoN chEVRoLET the Chevy Giant on I-65 I-65 and 61st Avenue, merrillville, IN 219-947-4151 www.mikeandersonchevy.com

NIELSEN SUbaRU 5020 u.S. highway 6, Portage, IN 888-503-4110 www.nielsen.subaru.com

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SoUThLakE kIa rt. 30, 1 mi. East of I-65 merrillville, IN 888-478-7178 www.southlakeautomall.com

SMITh FoRd 1777 E. Commercial, Lowell, IN 219-769-1090 www.smithautogroupusa.com

chRISTENSoN chEVRoLET 9700 Indianapolis Blvd., Highland, IN 888-999-9141 www.christensonchevy.com

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TEaM hoNda 4613 East Rt. 30 Merrillville, IN 219-947-3900 www.teamhondaon30.com

wEbb hyUNdaI 9236 Indianapolis Blvd., Highland, IN 219-923-2277 www.webbhyundai.com

gRIEgERS chRySLER 1756 U.S. 30 West, Valparaiso, IN 219-462-4117 www.griegersmotors.com

TEaM aUdI 3990 E. rt 30, merrillville, IN (one mile east of the mall) 888-805-3689 www.teamvwaudi.com

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The Franciscan Midwest Bariatric Institute is here to give you confidence and to inspire health.

As an accredited Bariatric Surgery Center, we provide an excellent level of expertise and the tools to help you lose the weight that’s holding you back—from trusted experts like Dr. Gerald Cahill, who give you confidence that you’ve chosen the best.

Empower yourself with a life-saving choice. Learn more about our surgical weight loss program and free seminars. Call the Midwest Bariatric Institute at

(219) 852-2518 inspiring health 24 Joliet St. (US Route 30), Dyer, IN 46311

FranciscanStMargaret.org/weightloss