26 | April 12, 2018 | The tinley junction Life & Arts tinleyjunction.com Elite ranks: From Cub Scout to Eagle Scout badges Community projects benefit local church, school Cody Mroczka, Editor Editor’s Note: An unedited version of this article was originally ran in error in the April 5 edition. The editor deeply regrets the mistake. Eagle Scouts have occupied the Office of the President, the Apollo space crafts, and once again the hallways of a Tinley Park high school. Joining the company of just a small percentage of all who have ever participated in Boy Scouts, two Victor J. Andrew juniors recently achieved scouting’s highest rank. The two were recognized on March 25 during an Eagle Scout Court of Honor ceremony at Tinley Park Community Church. Patrick Dunne and Luke Watzke, who both joined Tinley Park’s Troop 442 in first grade, earned the elite recognition after completing individualized community service projects last summer and then successfully completing a meticulous review process by a Boy Scouts of America review board. Dunne restored the baseball field at his former school, John A. Bannes, by removing weeds and debris, and replacing 20 tons of gravel before preparing it for play. Watzke took on the challenge of landscaping the grounds of Tinley Park Community Church, where Troop 442 has held meetings since it was started 40 years ago. The two Eagle Scouts, along with younger volunteer Scouts, sacrificed several summer weekend days, pulling weeds, hauling gravel, and manicuring the landscapes of their projects. “The project has to be Tinley Park Troop 442 Assistant Scout Master Patrick Butler, Eagle Scout Patrick Dunne, Troop 442 Scout Master Jeff Watzke and Eagle Scout Luke Watzke during the Court of Honor ceremony on March 25. PHOTO SUBMITTED something to do on your own for the betterment of the community,” Dunne said. “I wanted to have it done by the start of the school year, so the students could enjoy the field.” “Boy Scouts always make time,” Watzke added. “The Pastor couldn’t do it anymore, so I thought it was a nice way to give back to the Church.” The two boy’s dads, Patrick Butler and Jeff Watzke, serve as the Assistant Scout Master and Scout Master for Troop 442, respectively. Watzke stood in for Patrick’s Eagle Scout review while Butler stood in for Luke’s review, though neither could offer assistance. “It’s kind of nerve-wrecking, because you want to help them, but you can’t,” Butler said. “It’s sort of like a job interview. They not only ask you questions about your project, but the lessons you’ve learned throughout scouting.” All four said Scouting offers an opportunity to build leadership, interact with people from different backgrounds and develop life skills to carry forward into the future. “We’d rather have them learn by doing it. It’s not just dads up here; we’re there for support and guidance,” Jeff Five questions with Eagle Scouts Patrick Dunne and Luke Watzke What’s your favorite Merit badge? Patrick: Rifle shooting Luke: Shotgun shooting or welding What’s your least favorite Merit badge? Patrick: Wilderness survival Luke: Wilderness survival What is your favorite Scout memory? Patrick: Messing with my welding counsel at summer camp Luke: Sitting around the campfire, singing songs with the Troop The person you most admire? Patrick: My dad Luke: My dad What do you hope to do for a career in the future? Patrick: Something in engineering Luke: I’m looking to major in computer science Watzke said. “It shows them they can handle situations by staying calm, being prepared. It shows them what life is like.” For Patrick and Luke, the ranking is a longtime goal accomplished through hard work and dedication.
tinleyjunction.com Dining Out the tinley junction | April 12, 2018 | 27 The Dish Chuy’s Tex-Mex offers a different kind of fusion Amanda Stoll, Assistant Editor True or False? Traditional Mexican tacos are served topped with cheese? If you guessed true, you would be wrong according to Jose Salazar, general manager at Chuy’s in Orland Park. Lucky for those cheeselovers out there, Chuy’s serves both traditional and Texan-inspired dishes, and some with a little bit of both. The chain started in Austin, Texas in 1982 and has nearly 100 locations, mostly spread across the South, East Coast and Central Great Plains. Hallmarks of the chain include a nacho car, a selfserve nacho bar situated in the trunk of a Buick 1958, and the chihuahua bar, where visitors can bring a framed picture of their dogs to hang up and receive a free appetizer to boot. Salazar said last week there were almost 300 pups adorning the walls and bar area, but he is hoping to get that number up to at least 1,000. One room is reserved as the hubcap room, where the ceiling in the original location was painted purple, and — because of the owners’ displeasure with the color — consequently covered with a variety of hubcaps. Upon closer inspection, the iconic purple paint can be seen between the gleaming hubcaps at the Orland Park location. Many of the same things can be found at all Chuy’s locations — including the menu, nacho car, chihuahua bar, indoor palm tree decor and hubcap room — but the artwork adorning the walls, the design and layout are unique to each location. Most of the decor in the restaurant is brought in from Mexico, where Salazar said the company tries to support local artists, including those who have been making the more than 1,000 handcarved wooden fish on the ceiling in the bar area. Chuy’s opened March 27, and so far Salazar said the Chicka-Chicka Boom-Boom chicken enchiladas ($12.29) have been among the most popular menu items. He said what sets the dish apart are the fresh ingredients, inhouse roasted chicken and, of course, the Boom-Boom sauce. The Boom-Boom sauce, one of a variety of sauce options at Chuy’s, is made with cheese, roasted New Mexican green chiles, tomatillos, green onions, cilantro and lime juice, as well as some “secret spices.” The creamy jalapeño sauce, although originally served as only a salad dressing, has become a favorite, Salazar added. It is a ranchbased sauce with a jalapeno kick, and people put it on everything from tortilla chips to burritos and tacos. Chuy’s even sells the creamy jalapeño sauce in 32-ounce take-home containers for those who cannot live without it. Their burritos ‘big as yo’ face,’ tacos, house specialties and enchiladas are served with freshly cooked Mexican or green chile rice, and house-made refried or charro beans. Their burritos are made with homemade tortillas stuffed with refried beans and cheese ($9.99), seasoned ground sirloin ($10.29), oven-roasted chicken ($11.29), or fajita chicken or beef ($11.99). The Elvis Green Chile The blended strawberry margarita is made with fresh-squeezed lime juice. Chuy’s 15610 S. LaGrange Road in Orland Park Hours • 11 a.m.-10 p.m. Sunday-Thursday • 11 a.m.-11 p.m. Friday-Saturday For more information … Web: chuys.com Phone: (708) 403-5334 Fried Chicken ($12.29) is a popular Chuy’s original recipe, featuring a chicken breast breaded with Lay’s potato chips, deep fried and topped with green chile sauce and cheddar sauce. Chuy’s connection to The King includes a small shrine within the restaurant and an annual celebration in January, during which patrons who dress up as Elvis or Priscilla Presley eat for free. Happy Hour at Chuy’s is from 4-7 p.m. Monday-Friday, when visits to the fullyloaded nacho car are free of charge. Happy Hour also features drink specials including traditional or strawberry house ritas ($5.95) served frozen, on the rocks and made with fresh squeezed lime juice; the The Chicka-Chicka Boom-Boom chicken enchiladas ($12.29) at Chuy’s feature freshlyroasted, hand-pulled chicken and cheese inside homemade tortillas and topped with Boom-Boom sauce. Photos by Amanda Stoll/22nd Century Media The purple ceiling in the hubcap room at Chuy’s is adorned with hubcaps from various cars of various eras, providing a uniquely shiny and interesting focal point. grande house ritas ($8.95), served in a pint glass with 1800 Silver tequila and extra Grand Marnier; the house Texas martinis ($9.75), made with top-shelf premium tequila and a choice of Cointreau, Grand Marnier, or Patron Citronge, and served with jalapeño-stuffed olives; and domestic beers ($4). Other specialty drinks on the menu at Chuy’s include the Chuy’s Brew, a frozen lime margarita topped with a 7-ounce Corona, and seasonal sangrias made with fresh fruit. Salazar said Chuy’s regularly partners with local organizations such as The Bridge Teen Center in Orland Park and area schools for fundraisers. For more information on upcoming events and fundraisers, visit www.chuys. com/community.