The New Lenox Patriot 110917
24 | November 9, 2017 | The New Lenox Patriot Life & Arts newlenoxpatriot.com Age is just a number Senior citizens, children all get involved in Halloween festivities Stacha Young, a caregiver at The Cottages, poses for a photo with her dog, Diamond, during the festivities. Colleen Rizich, of New Lenox, dressed as Belle from “Beauty and the Beast” collects candy from residents Oct. 31 during a trick-or-treat event at The Cottages of New Lenox. Photos by Amanda Stoll/22nd Century Media NOW HIRING Job Fair /Onsite Interviews: Wednesday, November 15, 2017 10 A.M. to 4P.M. Marquette Bank (no appointment needed) 9533 W.143rd Street, Orland Park, IL 60462 Looking for Full-Time/Part-Time Tellers, Senior Tellers and Customer Service Representatives within the Chicagoland area. Marquette Bank is an Affirmative Action and Equal Opportunity Employer,Minority/Female/Disabled/Veteran/Gender Identity/Sexual Orientation. Relevant military experience is considered for veterans and transitioning service men and women. Marquette Bank provides service for job seekers who require an accommodation in the job application process. If you are ajob seeker with adisability,orare assisting someone with adisability,and require assistance or an accommodation to apply for one of our jobs, please submit your request by calling 708-873-3552. So that we can appropriately assist you with an accommodation, you will be asked to specify the assistance needed to access Member FDIC our careers site and apply for open positions within Marquette Bank. ABOVE: The Kledzik children pose for a photo while trickor-treating at The Cottages of New Lenox. Pictured are (left to right) Stephanie, dressed as a vampire princess, Jennifer, dressed as a vampire sheep, Amanda, dressed as a jester, and Walter and Emily, dressed as Halt O’Carrick and Will Treaty from the “Ranger’s Apprentice” book series. LEFT: (Left to right) Colleen Ruzich, Julie Golobic and Julie Ruzich pose for a photo.
newlenoxpatriot.com Dining Out the New Lenox Patriot | November 9, 2017 | 25 The Dish Family recipes, atmosphere and ownership drive Mokena’s Balagio Menu boasts traditional, homemade and fresh Italian fare Amanda Stoll, Assistant Editor With a large selection of pasta, fish and chicken items, along with a madeto-order mentality, there is something for everyone at the new Balagio location in Mokena, which opened in March. The single-page menu provides a variety of traditional Italian recipes for a range of taste buds and diets, including vegetarian and gluten-free options. Additionally, the bar selection provides plenty of cocktails and wines. “I opened up my first Balagio [in Homewood] in 1997, and we try to bring the Chicago atmosphere to the [southwest suburbs] with the dining,” Mike Galderio Sr. said. “Cooking with my grandmother all the years, [I] learned a lot of recipes.” He said many of the menu items have come from employees, as well, including homemade pastas and bread. “We got pretty lucky when a couple local restaurants closed and all the Italian ladies came on board with us,” Galderio said. “It’s all fresh ingredients, and we try to stay with that, because that’s probably the key to our success. We’ve been doing it for a long time.” Galderio Sr., who is a Frankfort resident, runs the two restaurants with his son Mike Galderio Jr., and the two of them split their time between the Homewood and Mokena locations. “It’s definitely a tough industry; I’m not going to lie,” said Galderio Jr., who studied hospitality management The chicken Romano ($18) at Balagio in Mokena is made with artichoke hearts, white wine, Romano cheese and roasted potato. at Eastern Illinois University while working summers and weekends at the Homewood location, which opened in 1997. “I really don’t know what I’m going to get day to day, so it’s always a surprise. It’s a good surprise, too,” Previously, the family was a partner in Ciao Ristorante & Bar in Matteson. “I was 8 years old when we first [opened Ciao], peeling potatoes and stuff like that,” Galderio Jr. said. “So, I just kind of grew up in it ... bartending, bus boy, I’ve probably done every job in this except for cook.” He said he loves the look of the Mokena location, with modern touches, natural lighting and a sophisticated, sleek bar. The Mokena location is not as large as the Homewood location, making the dining area more intimate ,while still having space for group gatherings. Balagio in Mokena hosts groups of 40-50 people for luncheons, parties and showers. Galderio Sr. said patrons have been excited about the Balagio 9716 West 191st St. in Mokena Hours • 11 a.m.–9 p.m. Tuesday–Thursday • 11 a.m.-10 p.m. Friday • 4–10 p.m. Saturday • 3–8 p.m. Sunday For more information ... Phone: (708) 719-3370 Website: www.balagiorestaurant.com recently completed patio at Balagio, with seating for 60 people around cafe tables and covered, cabana-style seating, where people can tune in to a game on a TV. Large, sliding glass doors open between the bar area and the patio for an extended, outdoor seating space. “I’ve been doing this for 32 years,” Galderio Sr. said. “It’s a passion of mine, and it’s good to see the look on people’s faces when they’re happy about something — especially the food.” And good food makes people happy. The salmon ($21) entrée at Balagio in Mokena is served with garlic lemon aioli, house potato and vegetables. Photos by Amanda Stoll/22nd Century Media Frutti di mare ($21) — featuring shrimp, calamari, mussels, chopped clams, linguini and spicy marinara — is one of Balagio’s many pasta options. Gluten-free and whole wheat pasta are available upon request. The eggplant marinara ($9) appetizer is a customer favorite, with lightly breaded and fried eggplant, ricotta cheese and marinara sauce. The appetizer menu also features steamed mussels ($11) with fresh tomato sauce, basil and crostini; fried calamari ($12) with tangy cocktail sauce and fresh lemon; and baked goat cheese ($9) with black olive, marinara sauce and toasted crostini. Pasta dishes are at the core of the menu, with owner favorites being the shrimp francese ($21) with egg-battered shrimp, angel hair pasta and lemon butter sauce; and the country-style rigatoni ($15) featuring Italian sausage, tomato, mushroom, red pepper and garlic cream. Other entrée items include a veal piccata ($24) with tender medallions, lemon, capers, roasted potato and vegetables; chicken Romano ($18) with artichoke hearts, Roma tomatoes, white wine, Romano cheese and roasted potato. Although Galderio Sr. said Balagio is not a steak house, he knows steak is a go-to for some people, so the menu includes a 12-ounch New York strip ($29), served with bell pepper, smashed red potato and vegetables.