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44 | September 12, 2019 | The Northbrook tower life & arts northbrooktowerdaily.com Arepie brings flavors of Venezuela to downtown Glencoe Eric DeGrechie Managing Editor Glencoe residents Mitchell Estrada and Maria Jose Guerra Garcia are a passionate couple. Whether they’re talking about food, the North Shore or their home country of Venezuela, the husband-and-wife team light up with energy and enthusiasm. That’s why it should be no surprise that their joint venture, Arepie, in partnership with Glencoe’s Tudor Wine Bar, is off to a rousing start. “It gives me goosebumps to bring Venezuelan food here to Glencoe,” Estrada said during a recent interview with 22nd Century Media at 338 Tudor Court. “We’re proud to let people know about this culture we’re not ready to let go of.” Arepie, which opened Labor Day weekend, serves food out of Tudor Wine Bar on Saturday, Sunday and Monday mornings. Estrada, a longtime friend of owner Jason Walsh, discovered the potential for a successful business endeavor over some Little League baseball. “My son was playing and I asked my wife [Garcia] if she would make breakfast for the kids because it was an all-day tournament,” Estrada said. “We filled up a whole cooler and went to the park. Within 20 minutes, the food was gone.” Parents started asking the couple where they could get more of these little sandwiches, known as arepas, and a culinary idea was hatched. “The village needs more options. I think we’ve had the same options for a decade,” said Walsh, who opened Tudor Wine Bar four years ago. “I like that this is not a cookie-cutter operation. I’m not sure many people have heard of arepas, but then I tried them and wow.” The concept of arepas comes from different indigenous peoples in South America. They are often a staple in the diets of natives of Colombia and Venezuela. Made from ground maize dough, arepas are served at breakfast and dinner with different fillings like cheeses, meats, poultry, fish and vegetables. At Arepie, arepas ($7) In Lo ving Memory Victor R. Fernitz Victor R. Fernitz, 88, a 58-year resident of Northbrook, passed away August 14th shortly after suffering a stroke. Vic was the loving husband of the late Mary Frances (nee Reddington) and devoted father of Alison (Gary) Pearson, Jeanine (Steve) Elsberg, David (Louise), Daniel (Kathy), Carol (Dave) Salb, Regina (Alberto) Ruocco, and John (Maria). He was the adored Papa of his 17 grandchildren and 4 great grandchildren. Vic was born in Chicago, January 20, 1931, to the late Victor R. Fernitz, Sr. and Theresa Veneny, graduated Lane Technical College Prep High School in 1948 and married Mary Frances in 1952. Vic joined Combined Insurance Company of America (now AON) upon graduating high school. He was a dedicated, loyal employee for 44 years, achieved great success, and made many lifelong friends during his tenure at CICA. Upon retirement, he donated his time, energy and knowledge volunteering as a Member and Board Member for the Northbrook and Lincolnshire Rotaries, and as a Board Member for Shore Community Services in Skokie. Visitation will be held Saturday, November 2nd at St. Norbert Catholic Church, 1809 Walters Ave., Northbrook, from 9:00AM until time of mass at 10:00AM. In lieu of flowers, donations may be made to Shore Community Services, Inc., Administration Center, 8350 Laramie Ave., Skokie, IL 60077; www.shoreservices.org or National MS Society, P.O. Box 4527, New York, NY 10163; www.nationalmssociety.org Arepie (at Tudor Wine Bar) 338 Tudor Court, Glencoe (773) 910-5477 5-10 a.m. Monday 7-11 a.m. Saturday 9 a.m.-1 p.m. Sunday www.arepie.com The cheese with avocado arepa ($7) is one of four arepa dishes offered by Arepie, which opened Labor Day weekend in Glencoe. Photos by Peter Kaspari/22nd Century Media In addition to arepas, Arepie also serves pan de jamon. The variety pictured contains olives. include carne merchada (Venezuelan shredded beef); ham, egg and cheese; ham and cheese; and cheese with avocado. Garcia, a master pastry chef, wanted to take the idea of an arepa a step further and created the arepie, a hand-held, customcrafted delicacy. She compares the creation to a pan de jamon, a Venezuelan Christmas bread, but an arepie is smaller. “I’ve been cooking all of my life. I love cooking and in Venezuela, there are many options,” Garcia said. “For me, cooking is love. With cooking, you can celebrate with family and friends in a very social setting.” Nutrition is important to Garcia as many of her creations are gluten free. Arepie also sources locally and its menu is dotted with items named after area connections. The El Venezolano ($8) is made with sweet honey baked ham, bacon, green olives and raisins. The Bluff ($8) is filled with ham, bacon or both. The Popeye ($8) is spinach and ricotta cheese. The Drive ($8) is chicken and the Lake Ave. ($8) is cheese. All arepies are served with complimentary coffee. Fresh juice is also available for purchase. “A lot of the feedback we’ve received from customers is that they like the texture and the crispiness of the arepas,” Estrada said. “They like the mixture between the salt and the sweet.” Arepie has become a popular destination for vegetarians with the cheese and avocado arepas being the biggest seller. An avocado-based sauce made in-house has been so well received that Estrada joked people “drink it right out of the container.” According to Garcia, shops selling arepas in Venezuela are as common as Starbucks in the United States. Catering is available at Arepie and the eatery is also doing well with pickup business. “We do get a lot of comments about our price point being where it needs to be. The most expensive dish is $8,” Estrada said. There is talk of expanding hours beyond mornings and Walsh thinks Arepie could provide a solid destination for nearby Writers Theatre customers. “Let’s face it, most of the options in town are expensive for dining,” Walsh said. “This is a great option with a glass of wine and a quick meal.”
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