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24 | June 6, 2019 | the orland Park Prairie life & Arts <strong>OP</strong>Prairie.com School’s out, pool’s open for the summer Memorial Day weekend marks beginning of Centennial Park Aquatic Center’s season Daniel Gruszka, of Orland Park, swims May 25, Centennial Park Aquatic Center’s opening day. The Centennial Park Aquatic Center staff gets ready for the summer during the facility’s opening day. Photos by Laurie Fanelli/22nd Century Media Jimmy and Molly Piko, of Orland Park, come up for air after having an underwater conversation during Centennial Park Aquatic Center’s opening day. Alexander Bueno, of Orland Park, splashes in the shallow end at Centennial Park Aquatic Center. Carter Banyon, of Orland Park, makes a splash coming out of a Centennial Park Aquatic Center water slide. Charlie Banyon jumps into the deep end at Centennial Park Aquatic Center.
<strong>OP</strong>Prairie.com dining out the orland park prairie | June 6, 2019 | 25 The Dish Summer of smokin’ hot BBQ, bands at Tribes Alehouse T.J. Kremer III Contributing Editor Not much goes better with some good old barbecue than a cold brew to wash it down. And, throughout the summer, both will be featured at Tribes Alehouse in Tinley Park. Mitch Garcia, head chef at Tribes, will put together a special barbecue menu for events planned for June 16, July 7, July 28, Aug. 11 and Sept. 1. Garcia said barbecue brisket and wings will be regulars, but other items will rotate through the menus. “I put together a menu, a diverse menu,” Garcia said. “We’re doing smoked prime rib this year. ... We’re pretty excited about using some of those aged barrels.” For the June 16 event, Tribes is partnering with Founders Brewing Co. to make special use of a barrel from the brewing company’s Canadian Breakfast Stout. “It’s the barrel that they use to age the beer in,” said Kevin McCarthy, general manager. “We’re going to bust it up, throw it in the smoker, and we’re going to smoke some prime rib and a lot of cool stuff.” Diversity is the name of the game for Garcia, who has spent time in restaurants across the country in his more than 35 years in the industry. And that diversity is well represented in Tribes’ menu. There’s the Bourbon Street shrimp with dirty rice ($12); the Asian noodle salad with udon noodles, chicken, quinoa, The Maine lobster roll ($23) is one of Tribes Alehouse’s most popular menu items. Tribes Alehouse 9501 W. 171st St. in Tinley Park Hours • 11:30 a.m.-11 p.m. Sunday-Wednesday (kitchen till 9 p.m.) • 11:30 a.m.-midnight Thursday-Saturday (kitchen till 10 p.m.) For more information Phone: (708) 966-2051 Website: tribesbeerco.com napa cabbage, spinach, snap peas, yellow peppers and soy ginger vinaigrette ($13); the Nashville hot chicken sandwich with pickles, house hot sauce, lettuce, tomato and pickled jalapeno, served on a bacon-brioche bun ($12); the Tribal cheesesteak with sliced rib-eye, tricolored peppers, sauteed onion and provolone cheese, with giardiniera on the side ($14); and the Korean short rib tacos with pickled cabbage slaw, cilantro and chili sauce ($14). “One of the biggest things is, for me, when I move to a city or area, I try to see what the locals eat and try to get a vibe on what the trends are there, and then try to infuse that with trends nationally,” Garcia said. To complete the trifecta of food, brews and music, Tribes is expanding its summertime weekend lineup for live music to include regular shows on Fridays and Saturdays, in addition to its already popular Sunday afternoon lineups. Bands are scheduled for most weekends (weather permitting) on its 125-seat patio from 7-10 p.m. on Fridays and Saturdays, and 2-5 p.m. on Sundays. The Nashville hot chicken sandwich ($12) is served with pickles, house hot sauce, lettuce, tomato and pickled jalapeno, served on a bacon-brioche bun. Photos by T.J. Kremer III/22nd Century Media
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