MK_060619

More documents

Recommendations

Info

20 | June 6, 2019 | the mokena messenger mokena mokenamessenger.com Summer Social PRESE NTE D BY 22ND CENTURY MEDIA AND COLLEEN MCLAUGHLIN, THE MCLAUGHLIN TEAM, COLDWELL BANKER RESIDENTIAL 5–8 p.m. Thursday, June 13 Orland Park Crossing 14255 95th Ave., Orland Park (143rd Street and LaGrange Road) Vendors include: • 22nd Century Media • 3B’s Mobile Boutique • Avon • Brannigan Chiropractic • Chicago Sky • Chiro One • ChoVonne Accessories • Colleen McLaughlin, The McLaughlin Team, Coldwell Banker Residential • Color Street Nail Strips • Crafts by Rosemary • DIY Sign Party • doTERRA • Dykstra Home Services • Elevate with Cathy • Fabulously Sweet Creations • Floor Coverings International - Orland Park • Fred Astaire Dance Studio • Glammerish • Gracie Pie Apothecary • Grow Art & Ecology • Health From Within • Honest • Imperfect Produce • Inspire Studio Gallery • LegalShield • Jewels 2 U • Juicy Luzy Sangria • L'BRI PURE 'n NATURAL Skin Care • LuLaRoe • Mary Kay Cosmetics • Matilda Jane Clothing • Norwex • Orland Park Crossing Join us for a night of music, fashion and fun! Fashion show produced by Jenny Applegate of The Leading Image • Paparazzi (Glamour Bijoux Jewelry) • Rock's #1 Gals Jewelry • Sheets by Karen • Shelf Genie of Chicago South • Surprise Parties • Tastefully Simple • The Leading Image • Totes & Taggies by Melinda • Unique Treasure Decour • Usborne Books & More • Virtue Cider • Wine, Spirit, Butterbeer Mixes • Women’s Healthcare of Illinois • Younique AND MORE TO COME! More than 40+ vendors! SPONSORED BY FREE tote bags to first 200 people, courtesy of Dykstra Home Services Give back to your community - Bring canned food items to donate to local MicroPantries! For FREE tickets, visit: 22ndCenturyMedia.com/summersocial SAVE THE DATE More events are on the way Last Call Before Fall 6–9 p.m. Thursday, Aug. 8, Georgios Orland Park, 8800 W. 159th St., Orland Park Ghouls Night Out 6–9 p.m. Thursday, Oct. 3, Konow’s Corn Maze, Tickets $ 5 ON SALE 16849 S. Cedar Road, Homer Glen Mistletoe Market 4–7 p.m. Thursday, Dec. 5, Orland Park Crossing, 14225 95th Ave. (143rd Street & LaGrange Road), Orland Park 22ndCenturyMedia.com/lastcall 22ndCenturyMedia.com/ghouls 22ndCenturyMedia.com/mistletoe
mokenamessenger.com dining out the mokena messenger | June 6, 2019 | 21 The dish At Parmesans, classic dishes are made with classical techniques Freshness, style set Parmesans Station apart Nuria Mathog Contributing Editor Frankfort resident Michael Papandrea believes food is best when it goes from the garden to the plate. That is part of the philosophy behind his Tinley Park restaurant, Parmesans Station, which opened in 2013. It is the second restaurant in the Parmesans franchise, which also includes Frankfort’s Parmesans Wood Stone Pizza. When Papandrea and his wife, Mary Ann, developed the concept for Parmesans, they knew what they wanted the food to taste like. “I wanted a bit of the garden in it, and I wanted it to feel very, very fresh,” Papandrea said. “I knew that things like using my garlic rolls to make the breading for chicken Parmesan was going to be very unique. The word ‘Parmesan,’ or ‘a la Parmigiana,’ is to bread and serve with sauce and cheese, and bake, and I knew there was going to be a lot of that on the menu. So, it just seemed like it would fit.” Papandrea’s journey through the culinary world began with his parents, who were both Italian and taught him the value of fresh-grown ingredients. “They both were very frugal and very much working from the garden most of the days,” he said. “Even through the winter, they would can and package and do all that stuff to keep things going Parmesans Station 18001 S. 80th Ave. in Tinley Park For more information ... Web: parmesans.com Phone: (708) 532- 8080 through the winter. For the amounts that they planted, they would always have extra.” Papandrea was one of the first students to attend the New England Culinary Institute in Montpelier, Vermont. After graduating, he served as the poissonniere, or fish chef, at La Caravelle, a restaurant in New York City specializing in French cuisine. Later, Papandrea spent time teaching French classical cooking at his alma mater, traveling through Europe, opening a restaurant in The Hamptons and operating a wedding catering service before eventually relocating to Illinois to be closer to Mary Ann’s family. In late 2012, Papandrea learned from a customer that the Tinley Park site, located at the 80th Avenue Metra station in Tinley Park, had became available. “We took a look at it and we knew how beautiful it was, and we thought it was a perfect place for showers and weddings,” he said. Today, the business caters roughly 25 weddings and 100 showers annually, Papandrea said, adding that “attentive service” is a staple of the restaurant’s business model. “That was one of the biggest things I saw going to a wedding locally,” he said. “I noticed, just sitting there, just waiting for At Parmesans Station in Tinley Park, the chicken Parmesan pizza ($14.50) is one of the restaurant’s top sellers. Photos by Nuria Mathog/22nd Century Media my server to come back, and I thought, ‘It would be so much different if they would hover, just a little ... It’s very important to make sure that [table No. 18] feels just as important as table No. 1.” At Parmesans, the pizza is always a crowd-pleaser. The restaurant offers a wide variety of gourmet pizzas, including a chicken Parmesan pizza ($14.50) and a cheeseburger pizza ($12.95) that comes with small patties, mozzarella and American cheeses, ketchup, mustard, and pickles. “[There are] things that are so unique that you would think, ‘Woah, that’s different,’” Papandrea said. “And then you eat it and you’re like, ‘Woah, that was like a fresh-baked cheeseburger on its own little crust.’” Many of the dishes incorporate the restaurant’s The fettuccini Alfredo ($13.50) can be paired with chicken for an additional $2.95 or made with gluten-free pasta for an additional $3.95. signature pesto — a sauce made in-house that can be found on many of the pizzas, as well as appetizers such as the pesto mozzarella bread ($6.95). Out of all of the items on the menu, Papandrea’s favorite is the fried calamari, which comes with marinara and lemon ($12.95). Parmesans’ desserts, which include Italian specialties such as the cannoli ($3.95) and tiramisu ($34 for a whole cake, $5.95 for a slice) are all made at the restaurant, without any canned fillings, Papandrea said. “If I make an ice cream, it’s maybe creme anglaise, so I make the base first, then we make the ice cream,” he said. “It’s the same thing with any frosting or icing we use — I never open a can, let’s put it that way. So, that makes the difference.”
Page 1 and 2: ® CHI-TOWN 5K North side vs. south
Page 3 and 4: mokenamessenger.com news the mokena
Page 11 and 12: mokenamessenger.com mokena the moke
Page 13 and 14: mokenamessenger.com sound off the m
Page 15 and 16: trial by fire LW East student build
Page 17 and 18: mokenamessenger.com life & arts the
Page 19: mokenamessenger.com life & arts the
Page 23 and 24: mokenamessenger.com local living th
Page 25 and 26: mokenamessenger.com real estate the
Page 27 and 28: mokenamessenger.com classifieds the
Page 35 and 36: mokenamessenger.com sports the moke
Page 37 and 38: mokenamessenger.com mokena the moke
Page 39 and 40: mokenamessenger.com sports the moke

MK_060619

Create successful ePaper yourself

Delete template?

Save as template?