Take a look at the Program and Recipe - Northeastern Illinois Area ...

Giddy’up for a Good Time, Y’all! 

10:45 a.m. 

Silent Auction & Chef Appetizer Stations 

Wine Tasting by Mainstreet Wines & Spirits 

Beer Tasting by Two Brothers Brewing 

Starbucks Coffee 

12:45 p.m. 

Welcome & Remarks 

Andy Avalos, NBC5-TV Morning Meteorologist 

Performance by Take-A-Bow 

Northeastern Illinois Agency on Aging 

Dan Parsons, Chair, Board of Directors 

Event Chair 

Denise Izatt, Denise A. Izatt & Associates, Oak Brook 

Top Chefs Saddle Up To Stop Hunger Parade 

1:45 p.m. or Thereabouts 

Heads Or Tails 50/50 Raffle 

Live Auction 

Andy Avalos & Kurt Scholle 

Raffle winners will be pulled in between auction packages. 

Guests must be present to win. 

Thank You 2012 Sponsors!

The Mouthwaterin’ Menu 

Station Service - 10:45 a.m. to 12:45 p.m. 

Wild Mushroom Polpettini Meatballs ....................... Kim & Ellory Bisk, Kim & Ellory’s Kitchen 

Variety of Cheeses, Fruits & Chocolate Fountain ................................Stan Bryks, Drury Lane 

Gerry’s Seafood Bisque ............................................. Carol Buckantz, Shiraz on the Water 

Butternut Squash Soup & Mediterranean Farro Salad ..........Armando Cisneros, Bella Bacinos 

Patatas Alioli (Garlic Potato Salad) .......................Emilio Gervilla, Emilio’s Tapas Restaurants 

Pumpkin Cider Bisque with Mini Mushroom Tarts ................. Donna Hesik, Suzette’s Creperie 

Chef Carved Expresso Cowboy “Baron of Beef” 

with Wild West Sauce & Stagecoach Buns .........Scott Krabbenhoft, Hoffman House Catering 

Chips, Salsa, Guacamole & Ceviche ............................................... Ray Manz, Café Salsa 

Duck Confit Ravioli ................................................................. Pepe Martinez, Zak’s Place 

Lobster Mac ‘n Cheese ......................................... John McGowan, Devon Seafood + Steak 

Roasted Bosc Pear Bruschetta ........................................Ryan Neach, Maggiano’s Little Italy 

Champiñones Rellenos (Stuffed Mushrooms) .......................... Filemon Ochoa, Meson Sabika 

Texas Chili ................................................................. Mario Ochoa, Lonestar Steakhouse 

Braised Short Ribs with Whipped Sweet Potatoes......Daniel Ovanin, Glen Prairie Local Flavor 

Chef Table-to-Table Service - 1:25 p.m. 

Bruschetta .......................................................................Raul Armenta, Belgio’s Catering 

Pumpkin Cappellacci with 

Brown Butter Sage Sauce .....................Guadalupe Enriquez, Francesca’s at The Promenade 

Spinach Salad with Candied Pecans 

and Warm Bacon Dressing ............................John Fleming, J. Fleming’s Absolutely Delicious 

Midwest Chili ........................David Kramer & Tim Meyers, College of DuPage Culinary Arts 

Maple-Ham Stuffed Pork Loin with Bacon Beer Butter Sauce 

and Spicy Oven Roasted Broccoli and Cauliflower ......... Alan Pirhofer, Arrowhead Golf Club 

Pumpkin Bread Pudding Napoleon .................................. Victor Tenorio, Blue Frog Catering 

Dessert Stations - 1:45 p.m. 

Bananas Foster ...................................................................... Marco Conte, Café Amano 

Tres Leches Cake ........................................................................... Ray Manz, Café Salsa 

Miss Dottie’s Pound Cake ....................................Tassie Tagarelli, Miss Dottie’s Pound Cake

Dear Friends, 

Welcome to the 21st Annual Celebrity Chefs Brunch as 

we “Saddle Up to Stop Hunger”! Today everything 

is western - all trails lead to the Ponderosa! You sure 

look spiffy in those polished boots and shiny spurs. 

And I hope you didn’t have any trouble parking your 

rig - horse, buggy, buck-board, whatever! 

I’ve been thinking about my favorite western - The Rifleman - and how I might 

be able to connect Lucas McCain, this son, and the sheriff to aging. Admittedly, nothing 

came to mind. So I changed gears and went to Gunsmoke - Marshall 

Dillon, Chester, Miss Kitty and Aging? Still nothing… Then I thought, maybe I should 

focus on westerns with women in leading roles, like Annie Oakley, Dale Evans. Blank 

again! Why couldn’t I do this? I’ve done it for the last nine years. And now, nothing 

- because life was short back then! It was the wild, wild West and few ever survived 

long enough to be called “old”! Rarely did one out-smart the “gallopin’ 

consumption”, the hired guns and outlaws, or the dust from the trail rides. Life was 

very different then…and much shorter! 

This year I’m going to take this occasion to just say “THANK YOU” for all that 

you have done to support Holiday Meals on Wheels! The Agency on Aging certainly 

couldn’t have done it without you. Over the past 21 years, thousands of meals have 

been provided to thousands of elderly persons isolated and alone in the last stage of 

their lives. The price of one ticket buys about 5 meals and a friendly visit from a 

volunteer delivery person on a day (Saturday, Sunday, or a holiday) that had 

probably lost its meaning to the older person. “THANK YOU” for allowing frail, 

at-risk elders to stay at home…the place designed with them in mind… the place we 

all want to live and die! 

So with an attitude of gratitude, I welcome you, once again, to the 21st 

Annual Celebrity Chefs Brunch, “Saddle Up to Stop Hunger”! We will all look back 

on this day as a rootin’, tootin’ affair with very generous people in ten gallon hats, 

shirts and skirts with fringe, and polished boots with shiny spurs. It’s our pleasure 

to serve up the best grub the suburbs have to offer and at the end of the day wish 

“happy trails to you until we meet again”… 

Sincerely, 

Lucia West Jones 

Executive Director

Why Holiday Meals on Wheels 

Hunger takes no holiday! There are a significant number of older persons who are “food 

insecure” meaning they are unable to shop, cook or leave their homes. Due to increasing 

demand and insufficient funding, the publicly funded meals-on-wheels program is limited to 

only one hot meal per day, Monday through Friday. What about weekends and holidays? 

Holiday Meals on Wheels Goal 

Provide our vulnerable nutritionally at-risk elders with the most basic of human needs - one 

nutritious meal a day - every day! 

Holiday Meals on Wheels Facts 

• Money raised is dedicated to only cover the cost of the meal 

• Money raised covers no administrative costs 

• Program does not receive any Federal or State funding 

• Program survives on special events, donations, community support & you! 

The Future 

• Increase in holiday and weekend meal usage and money spent 

• Increase in special need clients due to living longer (85+ age growth), 

multi-health issues, mobolity, etc. 

2011 Holiday & Weekend Meals 

We were fortunate to provide a record-breaking 36,845 nutritious meals to at-risk seniors on 

holidays and Saturdays. However, even that did not meet the client need which continues to 

grow. All clients who receive a weekday meal should have the opportunity to have meals on 

holidays and weekends when the weekday program is closed. 

THANK YOU! YOU DO MAKE A DIFFERENCE! 

Holiday Meals on Wheels is a program of the Northeastern Illinois Agency on Aging, 

a non-profit organization chartered in 1974 and dedicated to combining resources, 

leadership and expertise on aging. 

www.AgeGuide.org 

(800 52802000 or (630) 293-5990 

Serving DuPage, Grundy, Kane, Kankakee, Kendall, Lake, McHenry and Will counties

TASTINGS HELD EVERY SATURDAY FROM 2:00 TO 6:00PM 

This is an excellent chance to "try before you buy." 

Sample some new selections and some of our old favorites. 

Mainstreet is more than just a wine store... 

• We offer a complete and comprehensive selection of spirits and brews, as well. 

• We also offer gift baskets for all occasions and a wide selection of glassware. 

• For any occasion, for parties or gifts, please let our friendly staff assist you in 

your selection. 

John Walano, Partner & Manager 

5425 S. LaGrange Road 

Countryside, IL 60525 

888.354.0355 

www.mainstreetwine.us

Master of Ceremonies 

Andy Avalos 

Andy Avalos appears on NBC5 News weekday 

morning newscasts from 4:30 to 7 a.m. He is also seen 

on NBC5 during the Today Show weather updates. 

Avalos returned to the NBC5 weather team in June 

2003, after a hiatus during which he owned and operated 

the Pancake Cafe in Lemont. He has more than 28 

years of weather experience, at NBC5 from 1994 to 

1998 and prior to that, at WLS-TV. 

As a formner restauranteur, Andy is keenly aware of the pleasure a good meal 

can give. He also knows how the lack of food impacts frail seniors, whose budgets 

are challenged to cover food, medicine, utilities and other necessities of life. 

We are honored to have Mr. Avalos MC the 2012 Celebrity Chefs Brunch and 

thank him for his steadfast support of our seniors! 

Event Chairperson 

Denise Izatt 

Denise has an extensive background in education 

and administration that has nurtured her passion to 

help others, not only in her current role as a Certified 

Financial Planner but her community service as well. 

An Illinois native, Denise earned her bachelor’s degree 

from the University of Wisconsin - LaCrosse and MBA 

from the University of Illinois - Chicago. 

Retired from officiating high school and college volleyball, she is taking 

pleasure in completing her list of 50 things she wants to do or see in her lifetime. 

Denise and her team of professionals at Denise A. Izatt & Associates are committed to 

providing caring, customized financial advice and service. Denise understands that 

many people don’t have family support as they age and that meals-on-wheels can be 

critical to their survival. 

We thank Denise Izatt for her enduring commitment 

to Holiday Meals on Wheels and helping our at-risk seniors!

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34 Chicagoland Locations 

www.CornerBakery.com 

Corner Bakery Cafe is the perfect place to Feed the Day! Our bold 

black and white awnings and comfortable, friendly atmosphere 

welcome you morning, noon and night for fresh meals and tempting sweets 

prepared with quality ingredients and served with a smile by people who know 

you - and who know what you like. 

We started as a little bread bakery, supplying fresh-baked bread to 

happy customers around town. People loved our breads so much, we couldn’t 

help but evolve into a cafe where we could serve equally remarkable 

sandwiches. This, of course, led to delightful sweets, savory panini, crisp salads 

and hearty bowls of soups and pasta. Before we knew it, we were a neighborhood 

favorite in communities all over - a place to find a warm welcome. Where 

people can gather with friends or hide out on their own. A place where fresh, 

innovative food is served up with unsurpassed quality and consistency by 

passionate employees. A place still dedicated to keeping our neighbors, friends 

and guests happy, in their special little Corner of the world. And anytime is a 

great time for a rich Fudge Brownie, tangy Lemon Bar or decadent Baby Bundt 

Cake, whether you need a morning break, an afternoon pick-me-up or the 

perfect way to top off your dinner. 

Whether it’s a quickie breakfast on the go or a business lunch, a 

catered meeting at the office or a department mixer, a chance to catch up with 

friends or the opportunity to take a little time on your own, we at Corner Bakery 

Cafe promise to provide a warm welcome and an escape from the chaos of 

your everyday life. 

Corner Bakery Cafe. Feed the Day!

Raul Armenta 

Belgio’s Catering 

416 West 5th Avenue • Naperville, IL 

(630) 369-6100 • www.belgios.com 

Chef Raul Armenta loves creating new ideas and experimenting with new food items. 

What a better place to showcase his talents and creations than at a leading catering company 

in the western suburbs. In his 12 years as Executive Chef at Belgio’s Catering, Chef Raul has 

learned and given so much to the community. He takes care of his customers’ culinary needs 

and makes sure they are 100% satisfied. 

The Belgio family has a long tradition of catering the finest foods to many of the most 

well known events in Chicago and the western suburbs. Belgio’s Catering offers full service catering 

for all occasions. They can accommodate any size party to fit your needs. Their services 

include (but are not limited to) complete food service, event coordination, full liquor service, 

bartending and wait staff plus complete party equipment. When you choose Belgio’s catering 

for your special event, you’ll be able to relax and enjoy the event - knowing that an experienced 

team of professionals is handling all of the details. 

Belgio’s is most notably recognized for their strong community and charity 

involvement. Recently, they were honored with the Spirit of Naperville Award for their service 

to area charities, not for their tasty cuisine. Belgio’s helps several local nonprofits each year. 

We are proud that they have chosen to support Holiday Meals on Wheels.

Bruschetta Topping: 

6 large tomatoes, diced 

½ large red onion, diced 

¼ cup basil, finely chopped 

2 tablespoons garlic, chopped 

1 teaspoon pepper 

1 tablespoon salt 

1 teaspoon oregano 

½ cup olive oil 

Parmesan cheese 

Bruschetta 

Chef Raul Armenta • Belgio’s Catering 

1. Mix all ingredients together. 

2. Put 2 tablespoons on each piece of bread (recipe below). 

3. Sprinkle parmesan cheese on top. 

Bruschetta Bread: 

½ cup olive oil 

¼ cup garlic, chopped 

2 loaves Italian bread, sliced 

Parmesan cheese 

Paprika 

1. Mix garlic and olive oil. 

2. Brush mixture on top of each piece of bread. 

3. Sprinkle parmesan and paprika on top. 

4. Bake at 350 degrees for 8-10 minutes or until crispy. 

5. Let cool. 

6. Add bruschetta mix.

Kim & Ellory Bisk 

Kim & Ellory’s Kitchen 

5215 Grand Avenue • Gurnee, IL 

(224) 622-2306 • www.kimandellory.com 

Kim & Ellory’s Kitchen is a Personal Chef and Catering Service. They cover all of 

Northern Illinois (including Chicago) and Southern Wisconsin. They have been the official 

tour chefs for Leinenkugel’s Beer since 2009, featured chefs for the Jewel Food Stores Holiday 

Baking Classes, main stage Chefs at the Great American Cooking Expo, as well as numerous 

other industry and professional trade shows around the country. Chef Kim writes articles for a 

number of magazines and websites, and both Kim & Ellory have been heard over 100 times 

on the Tom & Emily Morning Show on 95.1fm (WIIL). 

Chef Kim received her Certified Chef degree from the Florida Culinary Institute and 

has been a member of the American Culinary Federation since 2001. Her cooking expertise 

ranges from South and North American cuisine to Italian, French, Spanish, and Asian, just to 

name a few. Kim is the Chicago Ambassador for Book of Cooks, as well as a featured Chef at 

The Great American Cooking Expo. Born in Venezuela, she has also lived in the Caribbean, 

Rome, Italy (for 15 years), as well as here in the U.S. 

Ellory (pronounced like celery, without the “c”) is the one you’ll talk to when getting 

pricing or working out the details of your event. He also specializes in the desserts and grill 

work. He has worked for some of the largest restaurant corporations in the U.S. over the past 

30 years, such as OSI Restaurant Partners LLC, Lone Star Partners Inc, O’Charleys Inc, Keg 

Restaurants Ltd, and Carlson Restaurants, Inc (just to name a few). 

Their services range from Romantic Dinners for 2, to catered events of 1,000 or more. 

In-home Cooking Class Parties are their favorite thing to do. Chef Kim says “it’s great to be 

able to interact with people, while teaching cooking skills, insider tricks of the trade, and 

enjoying a glass of wine, all at the same time!”. They currently hold monthly Cooking Classes 

at Heather Ridge Golf Course in Gurnee Il. Kim & Ellory’s Kitchen also offers Chef Gift 

Certificates for those hard to buy for people.

Wild Mushroom Polpettini Meatballs 

Chefs Kim & Ellory Bisk • Kim & Ellory’s Kitchen 

Makes approx 32 servings/4 meatballs each 

Meatballs: Gravy: 

4 ounces butter 6 tablespoon butter 

¼ cup Garlic (minced) 4 ounces onions (diced) 

1 ½ pounds Wild Mushrooms (chopped) 2 ounces carrots (diced) 

4 eggs 2 ounces celery (diced) 

4 ounces heavy cream ½ cup white wine 

½ cup yellow mustard 6 tablespoon flour 

1.3 pounds ground beef 3 cup vegetable broth 

1.3 pounds ground pork 

1.3 pounds ground veal 

1 cup bread crumbs 

1 teaspoon pepper 

1 teaspoon kosher salt 

1 tablespoon parsley (chopped) 

Meatballs: 

1. Heat oven to 375. 

2. Melt ½ the butter in a pan, and sauté the minced garlic for about 2 minutes. Add mushrooms 

and cook until tender. Reduce liquid and set aside to cool. 

3. In a large bowl whisk eggs, cream, mustard, salt and pepper. 

4. Add all meatball ingredients, including sautéed mushrooms and meats to bowl. Mix well, 

using your hands. Do not use a mixer. 

5. Take approximately one ounce of mixture and form into a ball. 

6. Place on well greased baking sheet. Repeat for remaining meatballs. 

7. Bake 25 minutes. Remove meatballs from baking sheets, and retain the drippings. 

Gravy: 

1. In a sauté pan, add drippings from meatballs, and butter. 

2. Sautee onions, carrots and celery until soft. 

3. Add wine and let reduce to half. 

4. Add flour slowly while stirring to make a paste (roux). Make sure there are no lumps of 

flour. 

5. Add broth slowly, stirring at all times, until the mixture thickens. 

6. Add sauce to meatballs and gently toss to cover.

OAKBROOK TERRACE 

Stan Bryks 

Drury Lane Theatre & Conference Center 

100 Drury Lane • Oakbrook Terrace, IL 

(630) 530-8300 • www.drurylaneoakbrook.com 

A true Renaissance man… music was his career and cooking his hobby. Now food 

is his art and music his hobby. Graduating with a Masters in Music in his native Poland, Chef 

Bryks is an accomplished musician, playing oboe. He traveled all over Europe playing in 

orchestras, groups and chamber music. He was at ease in the kitchen at an early age, baking 

pies at age 12. His early inspirations for cooking came from his Mom, Aunts and Grandma, 

as well as an Executive Chef who operated three restaurants in Poland. Moving to Chicago at 

age 28, he apprenticed in various hotels, restaurants and catering to build his culinary 

repertoire. Music still reigns in the Bryks household. His wife is a professional singer and his 

son a gifted violinist. One of his most rewarding moments was playing a concert with his son. 

Chef Bryks has been a part of the Drury Lane family for 14 years, currently at the helm 

in the kitchen. This Executive Chef’s vision for clients is a rewarding experience, complete with 

fantastic food, superior service, and a top-notch facility, all at a value that fits their budget. The 

Drury Lane Theatre and Conference Center in Oakbrook Terrace is a dynamic and versatile 

facility that combines ideal location with functionality and elegance to make it one of 

Chicagoland’s favorite facilities for business and entertainment. Their goal has always been to 

offer the finest entertainment, meeting and banquet facilities in the entire Chicagoland area, 

and to be considered the very best. Their convenient location in Chicago’s prestigious western 

suburbs, just minutes from downtown and major airports, allows you to enjoy all the benefits of 

Chicago while avoiding the congestion of downtown. Drury Lane has the flexibility and 

experienced professional staff that can contribute to your event’s success. 

The luxurious 971-seat theatre plays host to a variety of award winning Broadway 

musicals and theatrical performances throughout the year. A full service dining room adjacent 

to the theatre offers lunch or dinner before each performance. The dining room also has a 

wonderful Sunday brunch, rated one of the best in the country!

Apricot Brandy Bread Pudding 

Stan Bryks • Drury Lane 

Makes one 12 x 20 pan (roughly 29 pieces) 

10 tablespoons melted butter 

3 loaves of brioche bread 

¾ cup additional melted butter 

1 cup sugar 

12 whole eggs 

2 ½ cups milk 

½ cup brandy 

1 tablespoon vanilla extract 

1 teaspoon ground cinnamon 

1 cup golden raisins 

1 quart heavy cream 

1 12 ounce jar apricot preserves 

Streusel Topping: 

¾ cup granulated sugar 

¾ cup soft butter 

1 ¼ cups flour 

1. Cut bread into 1” x 1” cubes and toss with 10 tablespoons butter. 

2. Toast bread to a golden brown color. 

3. Put toasted bread into a large baking pan. 

4. Spread apricot preserves and raisins over bread 

5. Mix together milk, butter, sugar, eggs, brandy, vanilla and cinnamon. Bring to a hot (not 

boiling) temperature. 

6. In a separate pan, heat up the heavy cream and put aside. 

7. Pour half the custard mixture over the bread, then half of the heavy cream. 

8. Press down gently on the bread and pour the remaining custard and heavy cream over it. 

9. Press down again and let it sit for around 15 minutes. 

10. For the streusel topping, mix all ingredients to a crumbly consistency then spread over 

bread mixture. 

11. Bake in a 350 degree oven for about 35-40 minutes or until a wooden pick inserted in the 

center comes out clean. 

12. Remove from oven and let it rest. 

13. Cut to desired portions and enjoy. Consider adding vanilla sauce, whipped cream, 

caramel sauce or another favorite topping!

Carol Buckantz 

Shiraz on the Water 

250 W. Schick Road • Bloomingdale, IL 

(630) 671-5103 • www.shirazonthewater.com 

Chef Carol Buckantz has always had a great love for food never planning to make a 

career of it. She originally planned to be a pediatrician but her family convinced her that her 

true calling was to the culinary arts. She started out working for Hyatt Hotels in their catering 

business, later deciding to attend the prestigious Johnson and Wales University. For nine years, 

Buckantz was the Executive Chef with Wyndham Hotels and Resorts. During that time she has 

worked in Minneapolis, Nashville, Pittsburgh, and Chicago. In 1998, Wyndham Grand 

Heritage Hotels awarded her “Chef of the Year”. 

After her tenure with Wyndham, she realized a dream, fusing her culinary talents and 

knowledge, by opening Moveable Gourmet in Oak Park. Buckantz enthusiastically impressed 

diners with homemade, delicious food strikingly presented, as well as offered cooking 

demonstrations and classes. 

In 2010, Buckantz joined Shiraz on the Water, located on the grounds of the Hilton 

Chicago/Indian Lakes Resort. Featuring contemporary American cuisine, Shiraz on the Water 

provides guests with beautiful scenic views overlooking a unique water setting. In addition 

to signature menu items such as Macadamia Nut Crusted Scallops, Short Rib Wontons and 

Cedar Planked Salmon with Crabmeat stuffing, Shiraz on the Water boasts an extensive wine 

list featuring over 1,000 labels from different regions around the globe. 

Shiraz on the Water can accommodate up to 225 guests in three different locations in 

the restaurant, including: Water View Dining, Shiraz West and the Shiraz Lounge & Bar area. 

Come and enjoy the menus Buckantz has created for Shiraz on the Water!

Gerry’s Seafood Bisque 

Carol Buckantz • Shiraz on the Water 

1 cup yellow onion, small dice 

1 cup celery, small dice 

1cup carrots, small dice 

2 bay leaves 

4 tablespoon garlic, chopped 

1 cup sherry wine or cream sherry 

4 teaspoons paprika 

1 teaspoon cayenne pepper 

1 teaspoon fresh thyme, chopped fine 

1 pound crabmeat, backfin or lump 

1 pound salmon, small dice 

1 pound any other fish, seabass, grouper, or lobster meat, smaller dice 

1-½ quarts heavy cream 

1-½ quarts lobster stock or chicken stock 

Approximately ¼-½ cup roux (equal parts butter-flour, cooked down to a beige paste) 

Salt and pepper, as needed 

1. In a large sauté pan heat the oil and sauté the onions, celery, and carrots with the 

chopped garlic, till soft, add the crab, salmon and fish and sauté till fish is cooked through, 

add the paprika and thyme and then deglaze with the sherry wine, reduce the wine by half. 

2. Add the stock, cream and bay leaf. Place on a low heat and cook for approximately 

45minutes. Add the cayenne pepper and salt and pepper. 

3. Thicken with roux till it coats the back of the spoon.

Armando Cisneros 

Bella Bacinos 

36 S. LaGrange Road • LaGrange, IL 

(708) 352-8882 • www.bacinos.com 

Chef Armando Cisneros started early at age 10 in the restaurant business, washing 

dishes and sweeping floors in restaurants in his hometown of Mexico City. Working his way 

into the kitchen, he learned from others. Cisneros brought that knowledge to Bella Bacinos, 

where he was Sous Chef for six years and is now their top chef. In support of local small farms 

in southern Wisconsin, northern Illinois and Michigan, Chef Armando guarantees that you will 

receive dishes prepared with only the freshest, local and sustainable ingredients. 

For his Italian culinary education, Cisneros has been traveling back and forth to 

Sheboygan, Wisconsin to work with the award winning Chef Stefano Viglietti. Together, they 

created an entirely new menu for Bella Bacinos that will change seasonally and is sure to 

delight even the most longstanding patron. 

Bella Bacinos has received the Wine Spectator Award for Excellence with its rotating 

list of interesting, value-oriented wines. Being named “best restaurant” for wine internationally, 

Bacinos has a selection of over 600 wines from Italy, America, Australia, New Zealand, and 

France. Bacinos has received rave reviews for its fresh seafood specials, as well as its 

homemade foccacia and Tuscan breads. According to Charlie Trotter, “Easily Bacinos is the 

best pizza I know of, all quality ingredients, everything fresh and made from scratch - the 

best!” Cisneros, along with owners Dan and Linda Bacin, believe that their customers have 

come to expect quality, value and a smile. 

Visit Bella Bacinos at... 

36 S. La Grange Rd 

La Grange, IL 60525 

708-352-8882

Butternut Squash Soup & Mediterranean Farro Salad 

Armando Cisneros • Bella Bacinos 

Butternut Squash Soup: 

1 butternut squash, about 2 pounds ½ teaspoon salt 

2 tablespoons extra virgin oil ½ teaspoon black pepper 

1 cup chopped onion 1 tablespoon finely minced jalapeno pepper 

1 ½ teaspoons chopped garlic 2 cups chicken stock 

½ cup thinly sliced carrot ¼ cup heavy cream 

½ teaspoons ground cumin 

1. Cut the squash in half and scoop out the seeds. 

2. Peel the squash and cut into 1 inch pieces. 

3. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, 

until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 

1 minute, and then add squash, jalapeno pepper, and chicken stock. 

4. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are 

tender. 

5. Remove from the heat and puree the soup using an immersion blender, or transfer to a 

blender or food processor. Puree until smooth. 

6. Return to the heat, add the cream and adjust the seasonings. 

Mediterranean Farro Salad: 

10 ounces farro (about 1 ½ cups) ¼ cup chives, snipped 

1 ½ teaspoons kosher salt, plus ½ teaspoon ¼ cup sherry vinegar 

2 cups green beans, cut into 1 to 2-inch pieces ¼ cup extra-virgin olive oil 

½ cup pitted black olives 1 tablespoon Dijon mustard 

1 cup red pepper, cut into thin strips 1 teaspoon freshly ground black pepper 

¾ cup parmesan, crumbled 

1. In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high 

heat. Cover and simmer on medium-low heat until the farro is almost tender, about 20 minutes. 

2. Add 1 ½ teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. 

Drain well. Transfer to a large bowl and let cool. 

3. Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green 

beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water 

and let cool for 2 minutes. Drain the green beans. 

4. Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. 

Stir to combine. 

5. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 

½ teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to 

combine and serve.

Marco Conte 

Cafe Amano 

105 South York Road • Elmhurst, IL 

(630) 279-9333 • www.cafeamano.com 

Chef Marco Conte opened his first restaurant at the age of 25 in Michigan. Always 

comfortable in a kitchen, he loves treating people to new and interesting cuisines from around 

the world. A fourth generation chef, the Conte family has had a significant influence on Chef 

Conte’s love for cooking. You will even find menu items named after his family members, such 

as Nona Santina Lasagna after his grandmother, as a way to honor all they have taught him. 

By the age of 12, he was working for his aunt learning about cooking and working his way 

up the “restaurant ladder.” In addition to his family, Chef Conte learned a great deal while 

traveling through the Italian countryside. He would dine at small restaurants and be brought 

back into the kitchen to visit with the chefs and learn about the meals they created. It was 

on this trip that Chef Conte learned the importance of using only fresh herbs when preparing 

meals; a rule strictly followed at Café Amano. 

Fourteen years after opening his first restaurant, Chef Conte moved to the 

Chicagoland area and opened Café Amano. Café Amano takes its name from the Italian 

meaning “by hand” and is true to that mission. Café Amano offers customers dishes to rouse 

the senses that include only the finest of ingredients, from hand-made pastries and Euro 

lunches, to French and Italian inspired house specialties in the evening. They have an 

extensive wine list along with a premium selection of spirits. Complete your experience with 

one of their decadent desserts balanced by a fine selection of cordials and the finest coffee 

available in Chicagoland. 

The restaurant is open Monday through Saturday for breakfast, lunch, and dinner; 

Chef Conte likes to open early to provide morning commuters a delicious breakfast and cup of 

Chicago’s own Intelligentsia Coffee. You can dine out on the patio, schedule a wine tasting, 

host a private party, or have Café Amano cater your next event. Attend one of Chef Conte’s 

monthly Cooking Classes, where you learn to prepare and taste cuisine from around the world. 

They range from classic upscale American, Italian, French and Spanish to special 

Thanksgiving and Christmas menus. Enjoy all of the food that is prepared and get their 

special, easy to make recipes. Whatever your pleasure, Café Amano has something for you!

Serves 4 

Bananas Foster 

Chef Marco Conte • Cafe Amano 

3 bananas, peeled and sliced into ½” pieces 

1 tablespoon of butter 

¼ cup sugar 

3 tablespoons dark rum 

2 cups vanilla ice cream or vanilla bean gelato 

Fresh strawberries for garnish 

1. Place ½ cup of ice cream into each martini glass and set aside or in the refrigerator. 

2. Place butter into small sauté pan and melt on low heat. 

3. When butter is melted, add sugar and bananas. 

4. Turn heat on high and sauté for one minute. 

5. Take pan away from heat and add dark rum. 

6. Stir to mix well and return to heat for flambe experience (use caution when returning pan to 

heat, it will fire up). 

7. Spoon banana mixture over vanilla gelato in martini glasses and garnish with fresh cut 

strawberries. 

8. Serve immediately and enjoy!

Guadalupe Enriquez 

Francesca’s at The Promenade 

641 E. Boughton Road • Bolingbrook, IL 

(630) 739-6300 • www.miafrancesca.com 

Chef Guadalupe was born in a small Mexican village, the sixth of eight children and 

the only one to finish grammar school. He started working at a young age to help support his 

family, all the while dreaming for better things to come. When he was seventeen he moved 

to the United States, hoping he would find that better way of life. He began his career in the 

restaurant industry at the ground level, as a dishwasher at Don Juan’s Restaurant. A year later, 

it was evident that he was learning and aspiring higher, he was promoted to salad prep and 

soon to a line cook. 

In 2003, Chef Guadalupe joined the staff at 312 Chicago to expand his knowledge 

and pursue the fine art of Italian cuisine. His drive and his passion next led him to engage 

a newer and fast growing family-owned business, Francesca’s. On board at Francesca’s 

as a line cook, he was shortly promoted to Sous Chef in 2006. For the next three years he 

sharpened and developed his skills and advanced to Chef at Mia Francesca’s in Chicago. 

In December 2010, Chef Guadalupe became the Chef of Francesca’s at The Promenade in 

Bolingbrook, the position he currently holds today. 

Francesca’s Restaurants have become a community staple of rustic, Italian cuisine in 

Chicago and the surrounding suburbs. Opening its doors in August 2009, the Bolingbrook 

community is now able to have their fill of the best pasta, pizzas and other Italian delights at 

Francesca’s at The Promenade. A 150-seat location with a 40 person private dining room, 

Francesca’s at The Promenade boasts a contemporary design yet has a very warm and inviting 

trattoria ambience. Over the last 19 years, Francesca’s had grown from the little spot on Clark 

Street, Mia Francesca’s, to include 20 locations. The success of each Francesca’s locations 

can be attributed to the quality of their food and affordable prices, but more importantly, their 

unbelievable relationships and focus on their patrons at each location. 

Francesca’s at The Promenade is located in Bolingbrook’s premier indoor-outdoor 

shopping center, The Promenade. Their menu features the zesty, earthy cuisine of Rome and 

the surrounding areas of Tuscany, Umbria and Lazio. Lunch and dinner are served daily with 

lunch beginning 11:30 a.m. and dinner starting at 4:00 p.m. Check out Francesca’s 

Passaggio at 3124 South 59 • Naperville, IL 60564 • (630) 946-0600

Pumpkin Cappellaci with Brown Butter Sage Sauce 

Guadalupe Enriquez • Francesca’s at The Promenade 

Filling: 

2 pound sugar pumpkin, quartered and cleaned ½ cup mascarpone cheese 

½ cup plus 3 tablespoons unsalted butter ½ cup freshly grated parmesan cheese 

Course salt and freshly ground pepper 

10 fresh sage leaves 

Pasta Dough: 

2 tablespoons extra virgin olive oil 

4 cups flour ½ tablespoon white pepper 

1 tablespoon salt 10 egg yolks 

2 tablespoons sugar 4 cups egg whites 

3 tablespoons garlic powder All-purpose flour, for dusting 

1. Preheat oven to 400 degrees. Place pumpkin in roasting pan. Rub cut sides with 3 tablespoons 

butter. Place one sage leaf in the cavity of each quarter. Season with salt and pepper. 

2. Cover pan with parchment-lined foil. Transfer to oven and bake until pumpkin flesh is easily 

pierced with a fork, about 1 hour. 

3. Remove from oven. Let pumpkin stand until cool enough to handle. Discard sage leaves. 

4. Using a spoon, scoop out pumpkin flesh and transfer to large bowl. Discard skin and use 

fork to mash pumpkin until smooth. 

5. Add mascarpone, parmesan and olive oil. Season with salt and pepper and stir to combine. 

Set aside. 

6. Mix all ingredients to form dough. Divide into 4 equal parts. 

7. Set rollers of a hand-crank or electric pasta machine to widest opening. Working one 

piece at a time (remaining pieces covered with plastic wrap), generously flour dough and run 

through the machine. Dust again and fold into thirds like a letter. Run dough through machine 

again and repeat the process 2 to 3 more times until smooth. 

8. Change rollers to next decreasing setting and roll out the dough once without folding. Keep 

rolling the sheet through on decreasing settings until rolled through second to last setting. 

9. Transfer pasta to lightly floured baking sheet and cover with plastic wrap. Repeat process 

with remaining pieces of dough. 

10. Working with one pasta sheet at a time, cut into 3 inch by 3 inch squares. 

11. Place 1 tablespoon of filling toward the middle of the top of each square. Using a wet 

pastry brush, brush edges of pasta to moisten. Fold bottom half over filling. Press out air and 

pinch dough together, working from the middle out. Seal edges with the ends of the times of 

a fork. Fold edges over filling and pinch together. Transfer cappellaci to lightly floured baking 

sheet as you work. 

12. Bring large pot of water to boil. Generously salt and return to a boil. 

13. Working in batches, add cappellaci and cook until tender, 5 to 6 minutes. 

14. Meanwhile, tear remaining 6 sage leaves into small pieces. 

15. Heat 4 tablespoons butter and sage in a large skillet over medium high heat until 

aromatic and browned, taking care not to burn, about 3 minutes.

John Fleming 

J. Fleming’s Absolutely Delicious 

18 N. Cass Avenue • Westmont, IL 

(630) 434-0224 • www.willbeyourchef.com 

Chef Fleming’s first culinary aspirations began in his pre-teen years growing up in Virginia, 

cooking with his father on weekends and crabbing in Chesapeake Bay. Moving to Illinois at age 

12, a year later he took his first job in the industry as a dishwasher/bus boy. After graduating from 

high school, he had his first introduction to fine dining with Chef Mike Clark, formerly of Les Saisons 

in San Francisco. Chef Clark was disciplined and taught him that every plate that passed through 

his hands would be an extension of himself. That philosophy laid the groundwork for the rest of 

Fleming’s culinary career. 

After stints at various area restaurants, Fleming needed to understand the science behind 

his cooking and enrolled in the Culinary School at Kendall College. He interned at The American 

Club Resort in Kohler, Wisconsin with Executive Chef Rhys Lewis, where he learned the art of 

American Regional Cookery. This experience gave him focus and re-affirmed his love of food with 

true composition and artistic plate presentation. After graduation, he worked with John Draz, a 

former instructor of his at Kendall, as Sous Chef in the reopening of Plentywood Farms in 

Bensenville. In 1998, he accepted the position of Sous Chef in the opening of Parkers Ocean Grill 

in Downers Grove. Within a year he was asked to be the Executive Chef of the new Café 

Winberie’s in Buffalo Grove and remained there until 2002. 

At this point in his profession, Fleming came to a place where he realized that the next 

time he opened a restaurant, it would be his own. His first solo venture in Westmont was called 

Absolutely Delicious Restaurant and Catering and survived for five years, thanks to a loyal clientele 

base, in spite of being in a poor location. Then, like a bolt of lightning, a space with a great 

location opened up in downtown Westmont. It was now time to put his ‘name in lights’ and reopen 

as J. Fleming’s Absolutely Delicious. 

Opening in August 2008, J. Fleming’s has indoor and outdoor patio seating in a vibrant 

space with lots of greenery. The menu is his sculpted version of American, very diverse with a little 

bit of something for everyone. Open for lunch and dinner, it soon will be open for breakfast on 

Saturday and Sunday. They feature a full bar, a Private Chefs Room for 12, daily specials, and 

live entertainment on Friday and Saturday nights. J. Fleming’s Absolutely Delicious offers all types 

of catering from simple orders to full service creations built to suit your needs and looks forward to 

providing you a great overall dining experience.

Spinach Salad with Candied Pecans and Warm Bacon Dressing 

Chef John Fleming • J. Fleming’s Absolutely Delicious 

Each serving: 

Cleaned trimmed baby spinach 

¼ cup oven roasted vegetables (recipe follows) 

½ hard boiled egg sliced 

2 tablespoons candied pecans (recipe follows) 

1 ounce warm bacon dressing (recipe follows) 

1 tablespoon cooked rendered smoked bacon or panchetta 

1 tablespoon shaved pecorino romano 

1. Toss 1 ounce of the warm bacon dressing with spinach. 

2. Top with oven roasted vegetables, pancetta bacon, candied pecans, egg slices & shaved 

romano cheese. 

3. Serve immediately. 

Warm Bacon Dressing (yield 12 servings): 

½ pound smoked bacon or pancetta cut into 1” x 1/8” strips ½ cup honey 

¼ cup roughly chopped shallots ½ cup balsamic vinegar 

1 tablespoon chopped garlic 2 tablespoons cornstarch 

1 cup chicken stock 2 tablespoons whole 

grained dijon mustard 

1. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove 

bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and reserve 

for later use. 

2. Place the bacon grease in a saucepan over medium-high heat. Add the shallots and sauté 

until they start to brown. 

Then add the garlic. Sweat the garlic just for a minute, do not brown. 

3. Put the cornstarch in a mixing bowl whisk together well with the cold chicken stock. 

4. After the shallots have caramelized, add the dijon mustard to the shallots and whisk together. 

5. Then whisk in the chicken stock, balsamic vinegar and honey to the mustard and shallots 

and garlic mixture. 

Continue stirring until mix thickens and just begins to boil. Remove from heat and store in 

refrigerator until needed. 

Reheat in a double boiler or over very low heat setting or microwave. 

Recipe continued on last pages of this book...

Emilio Gervilla 

Emilio’s Tapas Restaurants 

4100 Roosevelt Road • Hillside, IL 

(708) 547-7177 • www.emiliostapas.com 

While working in his grandfather’s bakery and tapas bar in Spain, Chef Emilio 

Gervilla daydreamed of one day opening his own tapas restaurant. In pursuit of this goal, he 

took part in chef apprenticeships in hotels throughout Spain. This is where he developed a 

way of adapting each new cuisine to recipes for his little dishes, or tapas. 

After moving to the United States, he worked at various restaurants for the Lettuce 

Entertain You restaurant group. He had the distinction of opening their Cafe Ba-Ba-Reba, 

Chicago’s first tapas bar and restaurant. Chef Emilio Gervilla has been wowing diners with 

his Tapas, the “Little Dishes of Spain” since 1988 when he took the leap and opened his own 

Emilio’s Tapas Bar Restaurant in Hillside. He has been named the “King of Tapas” by Crains 

Chicago. 

With two locations, there is never an excuse for not treating yourself to the best cuisine 

this side of Barcelona. From bite-size tapas to full-size entrees, the menus are brimming with 

tempting treats like paella, grilled pork tenderloin, and Spanish-style tomato bread, a 

bruschetta-like concoction served with Serrano ham and Manchego cheese. A full bar with 

tasty sangria and a large selection of Spanish wines and sherry makes a visit to Emilio’s a 

mini vacation to Spain. 

Having a party? Your place or ours? Emilio’s Tapas offers platters to go for the next 

event at your place. Emilio’s Tapas has private and semi-private rooms for your next corporate 

or family event. Our professional event planners can also help you customize your own menu 

and work within your budget. 

Emilio proved that dreams do come true; and if you can’t go home again, you can 

bring home along with you. Emilio believes great food, good ambiance, and selling city-style 

food at country prices, is giving the guests what they like! 

Visit the other fine Emilio’s restaurant... 

Emilio’s Sol y Nieve – 215 E. Ohio Street, Chicago – Phone: 312-467-7177

Serves 4-6 people 

Patatas Alioli 

Emilio’s Famous Garlic Potato Salad 

Chef Emilio Gervilla • Emilio’s Tapas 

2 pounds of small red potatoes, boiled, peeled and cut into 4 or 6 pieces 

2 ounces of fresh chopped garlic 

2 cups of mayonnaise 

1 cup of sour cream 

2 teaspoons of yellow mustard 

1 teaspoon of ground white pepper 

1 ounces of chopped fresh parsley 

1 red bell pepper 

Salt and pepper to taste 

1. Mix together mayonnaise, sour cream, mustard, garlic, salt, white pepper and parsley. 

2. Combine this mix with the boiled red potatoes and chill. 

3. Plate and garnish with thin slices of red bell pepper and fresh parsley.

Donna Hesik 

Suzette’s Creperie 

211 W. Front Street • Wheaton, IL 

(630) 462-0898 • www.suzettescreperie.com 

Extraordinary cuisine and an unpretentious atmosphere are the two features that make 

Suzette’s Creperie one of the most sought after places to dine in Wheaton. Suzette’s is a 

gathering place for those who enjoy fine European delights, spirits and wine. Owner/Chef 

Donna Hesik’s down-to-earth approach to cuisine traces back to her unusual career path. For 

nearly 20 years, Hesik lived in the rough and tumble world of corporate marketing and 

advertising. Eventually, her entrepreneurial spirit and keen sense of creativity led her away 

from the office and into the kitchen to open Suzette’s Creperie. Hesik was honored to have the 

opportunity to study at Badia a Coltibuono in Italy under Lorenza di Medici. She also trained 

under Patrick Shabert at the French Culinary Experience in Wheeling and assisted Chez 

Madelaine, both in Hinsdale and during trips to France. 

From light bistro lunches to five-course classic French dinners, Hesik is known for her 

attention to detail and finely tuned European preparation techniques. Her menu features both 

savory and sweet crepes, as well as other luncheon and dinner items, such as Onion Tarts, 

Crab Tarts, Quiche, Terrines, Pissaladierre, Homemade Pate, and Salads. In 2005, Hesik 

expanded to open a Patisserie, a French inspired bakery, featuring artisanal breads and both 

savory and sweet products. The Patisserie is open from 7:00 a.m. to 9:00 p.m., Monday 

through Saturday. 

You pick the venue and let Suzette’s take care of the catering! The would be happy 

to customize a menu, perfectly designed for your event at Suzette’s, in your home or any other 

venue. Let Suzette’s make your Holidays a little easier this year by taking care of your baked 

goods needs. From cheesecake, fruitcake, gift cookies and candies to special family 

celebrations, Suzette’s talented and creative pastry staff will help you out!

How to Pack a French Picnic! 

Serves 8 

Wild Mushroom Tart 

Chef Donna Hesik • Suzette’s Creperie 

1 package of puff pastry 

3 pounds mixed fresh mushrooms, sliced (domestic, crimini, shittake, morel, chanterelle) 

2 tablespoons olive oil 

2 tablespoons butter 

2 shallots, minced 

3 tablespoons garlic, minced 

½ cup sherry 

1 cup heavy cream 

1 cup Gruyere cheese, grated 

Salt and pepper 

1. Line eight tart shells with puff pastry. 

2. Prick bottom with a fork and line with foil and pie weights or dried beans. 

3. Bake at 325 degrees for ½ hour until lightly browned. 

4. Sauté sliced mixed mushrooms in butter and oil about 5 minutes, add shallots and garlic 

and sauté an additional 5 minutes. 

5. Add sherry and cook until reduced by half. 

6. Add heavy cream and reduce by half. 

7. Add Gruyere cheese. 

8. Season to taste with salt and pepper. 

9. Fill baked tart shells with mushroom mixture and bake in 350 degree oven until nicely 

colored on top, approximately 10 minutes. 

10. Serve warm or room temperature.

Scott Krabbenhoft 

Hoffman House Catering 

1530 Hubbard Avenue • Batavia, IL 

(630) 406-0330 • www.hoffmanhouserockford.com 

Chef Krabbenhoft has been able to turn his love of food into a career in cooking 

and has spent the last 16 years sharing this passion with family, friends and co-workers. He 

started out as a bus boy/dishwasher and progressed through various tasks in the kitchen, 

learning and developing his skills along the way. Throughout his career, he has had the good 

fortune of working with and being mentored by talented chefs and managers in the Rockford 

area. Along his culinary journey, he has been a chef for local restaurants in the Rockford, 

Beloit and Janesville areas. For the past three and a half years, Chef Scott has been employed 

with Hoffman House as a Chef for the Rockford location. He is also the Chef for the Holiday 

Inn Express in Janesville, Wisconsin where Hoffman House is the sole caterer for all its 

banquets. 

Hoffman House Restaurant was first opened in 1946 by seven Hoffman Brothers. 

Since then, the Hoffman House family has grown to include two catering operations and three 

full service restaurants: Hoffman House in Rockford, Fire House Pub in Roscoe and the seasonal 

Ishnala Restaurant in the Wisconsin Dells on Mirror Lake. The Hoffman House is now 

co-owned by Robert Prosser and Dale Vogel, who both began their careers with Hoffman 

House and worked closely with the Hoffman Brothers. They believe that following the brothers 

formula for success, “serving the highest quality food in a warm, friendly manner and at a fair 

price,” is still as relevant today as when Hoffman House first opened. As part of its catering 

operations, Hoffman House has served the Senior Nutrition Program since 1985. Within the 

Agency on Aging’s service area, Hoffman House caters to nutrition providers for both 

congregate sites and home delivered meals in DuPage, Kane, McHenry, and Will counties. 

Visit Hoffman House’s other locations at... 

Fire House Pub Ishnala Restaurant Hoffman House Restaurant 

10670 Main Street Ishnala Road (minutes from the Dells) 7550 East State Street 

Roscoe, IL 61032 Lake Delton, WI Rockford , IL 61108 

(815) 623-8389 (608) 253-1771 (815) 397-5800

Expresso Cowboy “Baron of Beef” 

Chef Scott Krabbenhoft • Hoffman House Catering 

1 20 pound beef inside round roast 

4 tablespoons kosher salt 

1 1/3 tablespoons sweet paprika 

1 1/3 tablespoons garlic powder 

1 1/3 tablespoons.dried tyme 

1 1/3 tablespoons finely ground coffee beans (your favorite kind) 

3 cups of brewed cold coffee 

1. Preheat oven to 325 degrees. 

2. Place Roast in a roasting pan. 

3. Mix the five spices together in a bowl. 

4. Pour the cold coffee over the roast. Then cover the roast with the spice rub and then place 

in the preheated oven for 2 ½ hours uncovered and cook until inside temp is to 120 degrees 

in the center of roast. 

5. Transfer the roast to a cutting board or another pan to let rest. 

6. Let the roast rest for 30 minutes before slicing.

David Kramer & Timothy Meyers 

College of DuPage Culinary Arts 

425 Fawell Boulevard • Glen Ellyn, IL 

(630) 942-2800 • www.cod.edu 

Food has been a part of Executive Chef David Kramer’s life since he was 12, working 

in his family grocery business. His interest turned into a passion, which he now shares with his 

students in the College of DuPage Hospitality Administration program. Chef Kramer is a graduate 

of COD’s Foodservice Administration program, the Culinary Institute of America in Hyde Park, New 

York, and Northwood University in Texas. Travel and training in Europe have broadened his 

understanding of the history, traditions and cultures of many regions. 

Kramer enjoys the challenges and variety of teaching. His students benefit not only from his 

teaching experience but also from his broad professional career as an Executive Chef at 

restaurants, including Lawry’s The Prime Rib, The 95th, Hyatt Hotels, the Art Institute of Chicago, 

and Marriott Hotels. Much of his career was spent working with Richard Melman at Lettuce 

Entertain You Enterprise restaurants, Papagus Greek Taverna and Maggiano’s Little Italy. For Kramer 

and teaching, it’s not about the food and service; it’s about the people who prepare and serve that 

experience. 

Chef Timothy Meyers, C.C.C., C.C.E., is a graduate of Kendall College. He has been 

employed in the hospitality industry for 15 years, working for Hyatt hotels, The University Club of 

Chicago and the former Marshall Fields. Meyers has taught part-time for College of DuPage for the 

past ten years. Before that he was program coordinator for the Culinary and Pastry Arts program 

at the Technology Center of DuPage. He is multi-talented, teaching both culinary and baking/pastry 

classes, as well as instructing sanitation and purchasing courses. He is a member of the American 

Culinary Federation, where he served on the board as apprenticeship chair. 

The College of DuPage Culinary Arts Program offers an associate in applied sciences 

(A.A.S.) degree in Culinary Arts, Baking and Pastry Arts, and Foodservice Administration. 

Graduates have many employment opportunities available to choose from. The Culinary & 

Hospitality Department has moved into a phenomenal new LEED certified building that allows them 

to offer two incredible new dining experiences. Wheat Café, a 60-seat casual dining room 

specializing in seasonal, farm to table, contemporary American cuisine, is open for lunch and 

dinner. Waterleaf is the 150-seat fine dining restaurant Culinary where students will be able to 

showcase their skills and get real-world experience. The International cuisine class will prepare and 

serve dinner Tuesday evenings during the fall and spring semesters and the Classical French cuisine 

class will do the same on Wednesday nights. Other nights during the week, Waterleaf will be 

staffed by area restaurant professionals. Reservations are at www.opentable.com.

Midwest Chili 

Chef David Kramer • Chef Timothy Meyers 

College of DuPage Culinary Arts 

Serves 10 

1 to 1 ½ pound boneless beef chuck pot roast 

1 ¼ cups beef broth 

2 28 ounce cans diced tomatoes 

1 large onion, chopped 

1 medium green sweet pepper, chopped 

1 medium red sweet pepper, chopped 

1 jalapeno* chile pepper, seeded and chopped 

1 tablespoon hot chili powder 

3 cloves garlic, minced 

1 ½ teaspoons ground cumin 

8 ounces bulk hot Italian sausage 

1 cup fresh, frozen, or drained, canned whole kernel corn 

2 22 to 30 ounce cans chili beans 

1 tablespoon masa harina tortilla flour, optional 

Shredded cheddar cheese (optional) 

Corn chips (optional) 

1. Trim fat from meat. In a 6-quart Dutch oven, combine meat, water and bouillon. 

2. Roast, covered, in a 350 degree F oven for 2 ½ to 3 hours or till the meat is very tender. 

3. Remove meat from Dutch oven; let stand for 30 minutes. Reserve ¼ cup drippings in pan. 

4. In the Dutch oven, combine the reserved ¼ cup beef drippings, the undrained tomatoes, 

onion, green and red sweet peppers, jalapeno, hot chili powder, garlic and cumin. Bring to 

boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. 

5. Meanwhile, shred meat using two forks to gently separate the meat into long thin strands; 

cover and chill till needed. 

6. In a medium skillet cook the sausage till no pink remains; drain off fat. Cover and chill till 

needed. 

7. Add beef, sausage and corn. Simmer, covered, for 30 minutes more, stirring occasionally. 

Add undrained chili beans. Simmer, covered, for 30 minutes more, stirring often. If you like, 

slowly add masa harina to the chili mixture, stirring constantly. Cook and stir for 5 minutes. 

8. Remove from heat. Let stand for 15 minutes (this allows chili to thicken slightly). 

9. Serve with shredded cheese and corn chips, if you like. 

*Tip: Handling Hot Chile Peppers - Because hot chili peppers contain volatile oils that can 

burn your skin and eyes, avoid direct contact with chiles as much as possible. When working 

with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, 

wash your hands and fingernails well with soap and water when you are done.

Ray Manz 

Cafe Salsa 

9932 W. 55th Street • Countryside, IL 

(708) 352-5100 • www.cafesalsa.com 

Ray and his wife, Patti, have always had a weakness for Mexican food, in fact, so 

much so that they decided to open their own establishment in 1981. Through a series of trial 

and error, they finally found the right combination of friendly service and delicious food that 

diners have experienced and continue to expect at Café Salsa. 

Through years of experimenting with the many vibrant flavor combinations Mexico 

offers, Ray and Patti and their talented staff are dedicated to sharing their passion for Mexican 

food and culture with their guests in a friendly, festive manner. 

The award winning Cafe Salsa features brightly colored walls and multihued decor 

that sets a lively tone. Their extensive lunch and dinner menus include many Mexican 

traditional dishes such as carnitas, enchiladas, and fajitas, as well as contemporary Mexican 

items, including Margarita Salmon with sautéed vegetables, or grilled Rib eye with mushroom 

salsa, and their ever-changing specials menu. Two items Salsa customers won’t let them take 

off the menu are their world-class margaritas and homemade salsa and chips. Why tamper 

with perfection? 

Almost as extensive as their dinner menu is the tequila menu, offering over 50 

different premium tequilas to enjoy at your table or at the bar. The bar is fully stocked and 

draws a crowd for all Chicago televised sporting events. 

The Café Salsa family is committed to exploring new ideas and foods to share with 

their guests. Salsa also offers catering, featuring taco or fajita buffets, party trays, and several 

other side options. If you have yet to visit Salsa, Ray is confident they can show you and your 

family why they have such a loyal following and why you will come back.

Makes 8 – 6 ounce servings 

Ceviche 

Chef Ray Manz • Cafe Salsa 

1 pound ½ inch diced tilapia or other fresh seafood 

5 ½ ounces freshly squeezed lime juice 

2 level tablespoons kosher salt 

½ teaspoon crushed black pepper 

5 ½ ounces red onions 

11 ounces tomato, finely chopped 

5 ½ ounces cucumber, finely chopped 

2 ounces jalapeno (seeded and deveined), finely chopped 

2 ounces cilantro, finely chopped 

5 ½ ounces white onions, finely chopped 

1. Pour lime juice into tilapia along with red onion, salt and black pepper. 

2. Cover, chill and let marinate for approximately 2 hours. 

3. Toss in cilantro, tomato, white onion, cucumber and jalapeno and mix well. 

4. Serve on your favorite tostadas or chips!

Pepe Martinez 

Zak’s Place 

112 S. Washington Street • Hinsdale, IL 

(630) 323-9257 • www.zaksplace.com 

Hard at work in the kitchen at Zak’s Place is Chef Pepe Martinez. Chef Martinez 

started his culinary training at an early age in his native Mexico, following his sister Ema 

around the family’s kitchen. She instilled in him the drive to do your best and go after what 

you want in life. Early in his career, Martinez was mentored by and worked under the tutelage 

of renowned pastry chef Michel Briand at Ambria for six years. Since then he has enjoyed the 

creative artistry of pastry. In furthering his profession, his culinary repertoire has expanded to 

the position of Chef de Cuisine at Zak’s. Chef Martinez credits his late father, Jose, as a 

guiding force who believed in his talent. All about family, he also thanks his daughter Yessica 

who loves helping him year after year at the Celebrity Chefs Brunch! 

Zak’s Place was started in 2007 by two friends with the vision of creating a 

neighborhood restaurant with an urban feel. It began with the idea that excellent food and 

service should be customary and that has remained their primary goal throughout, maintaining 

a comfortable and inviting environment. After being named by Chicago Magazine as one of 

the best new restaurants in 2007, the rhythm has not slowed. 

Chef/Owner Yamandu Perez spent half a decade at renowned Gabriel’s in 

Highwood before starting this new venture. He is aggressive about changing the menu with the 

seasons. For every palette, Zak’s Place features lunch, bar and dinner menus. Check out the 

seared foie gras peach bread pudding with riesling and orange blossom reduction, a 

chocolate-braised short rib with white truffle orzo, and a seared ahi tuna with soy nut crust 

butternut squash and ginger purée baby bok choy with soy caramel sauce. 

Perez hand selects the over 300 bottles of wine from around the world to offer his 

patrons, in addition to hosting numerous wine tastings throughout the year. Zak’s Place 

offers two separate banquet rooms for private parties and events. They were recognized in the 

Chicago Magazine September 2009 issue as one of the 30 “Best Burgers” in Chicago. Their 

11-ounce Black Angus beef with caramelized onions, applewood-smoked bacon, melty 

Cheddar, and a Labriola onion brioche bursts with flavor.

6 red bell peppers, roasted and skins removed 

1 large onion, diced 

4 cloves garlic, peeled 

1 ounce fresh thyme 

2 quarts chicken stock 

8 ounces goat cheese 

1 quart heavy whipping cream 

Roasted Bell Pepper Soup 

Chef Pepe Martinez • Zak’s Place 

1. Put all ingredients in a large saucepan and stir to mix well. 

2. Simmer for 20 to 30 minutes. 

3. Remove from heat. 

4. Using an immersion blender or standard blender, blend until smooth. (Note: If using a 

standard blender, it’s helpful to remove the plug on the lid and cover with a kitchen towel, allowing 

the heat to vent without making a mess.) 

5. Season as desired with salt and pepper.

John McGowan 

Devon Seafood + Steak 

17W400 22nd Street • Oakbrook Terrace, IL 

(630) 516-0180 • www.devonseafood.com 

Chef John McGowan has over 30 years of restaurant experience. A graduate of the 

Culinary Institute of America, he has spent the past 20 years honing his seafood specialty 

to perfection. With his extensive knowledge and skills, he was the ideal choice to serve as 

Executive Chef of the newly opened Devon Seafood + Steak in Oakbrook Terrace. Chef 

McGowan brings in daily shipments of the finest quality seafood and prep in small increments 

to ensure maximum flavor and freshness. 

Devon Seafood + Steak offers the area’s freshest premium seafood, prime steaks and 

a large selection of wine. We work with quality fishmongers, ranchers and artisan producers 

to create dishes that are excellent from the start, using fine ingredients that separate the good 

from the great. We aim to source clean, seasonal, fair trade and local ingredients of the 

highest quality, working with artisan producers who care about their craft as much as we do. 

At Devon, you can expect seamless service in a classic, upscale atmosphere that sets 

it apart from other restaurants. Our daily specials in the bar feature discounted appetizers, 

oysters and 1lb lobsters at cost on Wednesdays. 

Devon Seafood + Steak is also the perfect setting for your banquet, wedding 

rehearsal dinner, private party, business lunch or any other special occasion that demands an 

excellent meal and elegant setting. We offer versatile accommodations and a wide selection 

of menu choices for any size gathering.

Family Caregiver Support Program 

W e ’ r e h e r e t o h e l p ! 

N o r t h e a s t e r n I l l i n o i s A g e n c y o n A g i n g 

You may be a daughter, a son or a spouse, a sister or brother, a niece or nephew—or simply a good 

friend. You do what you need to do to help an older family member or friend in need. 

You are a family caregiver and you are not alone! 

The Family Caregiver Support Program provides valuable resources for those who are giving 

unpaid care to adults age 60+ and for those with Alzheimer’s disease or a related disorder. 

The program includes: 

�� Caregiver Resource Centers to give information about available services. The Centers 

assess your situation and help connect you to programs to assist you. 

�� Alternatives to take a break from caring of your elder called Respite Services, 

includes options to help in the home or at another location. 

�� Options to obtain support in unforeseen circumstances called Gap-Filling 

Services, covering a variety of items to assist you. 

�� Legal Services to help you take care of your loved ones. 

�� Caregiver Counseling Centers to coach/counsel you through troubling times, such as 

how to bring the family together or to help the senior accept needed services. 

�� Training and education to assist you to take care of yourself or to learn “how-to” 

caregiving skills to aid your older family member. 

�� Support groups to share experiences and to understand that you are not alone. 

Northeastern Illinois 

Agency on Aging 

245 W Roosevelt Road, Ste 41 

West Chicago, Il 60185 

Phone: 630-293-5990 

800-528-2000 

Fax: 630-293-7488 

E-mail: Donna Copeland Hill 

dcopelandhill@AgeGuide.org 

Caregiver Support Programs are 

available in the eight counties the 

Agency on Aging serves: DuPage, 

Grundy, Kane, Kankakee, Kendall, 

Lake, McHenry and Will. 

If you would like further details 

about the Caregiver Support 

Program or other services for older 

adults, contact the Agency on Aging 

at 800-528-2000 (toll-free in Illinois). 

Northeastern Illinois Agency on Aging We’re here to help! 

Working Harder to Make Aging Easier � Your aging connection at www.AgeGuide.org

Ryan Neach 

Maggiano’s Little Italy 

1901 E. Woodfield Road • Schaumburg, IL 

(847) 240-5600 • www.maggianos.com 

What would inspire a disgruntled political science/pre-law graduate to enter the 

world of culinary arts? Watching the Food Network and knowing he could do it better! Ryan 

enrolled in the Cooking and Hospitality School in Chicago and the rest is history. After 

graduating in 1998, he accepted a position with Maggiano’s in Oak Brook and has remained 

within the corporate family, traveling between Boston and the Chicagoland area. Chef Neach 

is currently Executive Chef in Schaumburg. Neach’s love of food extends to his enjoyment of 

preparing southern style cooking and the pleasure that goes with eating it. He wants diners to 

know that Maggiano’s is a “scratch kitchen” with a chef driven concept that will delight guests. 

When you step into Maggiano’s Little Italy, you’ll be welcomed by delightful aromas 

reminiscent of the classic 1940’s Little Italy dinner houses. In a vibrant atmosphere, filled 

with the nostalgic Italian charm of red-checked tablecloths and family portraits, Maggiano’s 

welcomes you to a warm and unique dining experience. The passion in our food comes from 

the passion in our chefs. Our food is prepared lovingly with only the freshest of ingredients, 

authentic recipes and pride. For lunch or dinner, whether you are celebrating one of life’s 

momentous occasions or just feel like enjoying a home-cooked meal, Maggiano’s Little Italy 

is the one dining experience that has all the right ingredients. The festive dining spaces make 

Maggiano’s the perfect setting for any event!

Roasted Bosc Pear Bruschetta 

Ryan Neach • Maggiano’s 

Serves 4 

5 pieces of garlic toast 

5 tablespoon of gorgonzola spread (1 tablespoon per piece) 

5 roasted pear wedges 

1 piece of imported prosciutto cut into 1/5th 

¼ ounces of rocket arugula 

1 teaspoon honey balsamic glaze 

1 tablespoon honey balsamic glaze 

1 tablespoon chopped walnuts 

1. Spread 1 tablespoon of gorgonzola cheese mixture on each piece of garlic toast. 

2. Then place one roasted pear wedge on top of each piece. 

3. Toast in a 450 oven for approx. 2 minutes. 

4. Place the prosciutto over the top of each Bruschetta toast. 

5. Toss the rocket arugula with the 1 teaspoon of honey balsamic glaze and place over the top 

of each piece. 

6. Garnish with a little chopped walnuts and the drizzle the tops of each Bruschetta with more 

of the honey balsamic glaze. 

Gorgonzola Spread: 

Equal parts of gorgonzola cheese and cream cheese 

Chopped chives 

Roasted garlic 

1. Mix everything in a mixer until incorporated. 

Honey Balsamic Glaze: 

Extra virgin olive oil 

Balsamic vinegar 

Honey 

1. Equal parts of each one mixed together and then seasoned with a little salt and pepper. 

Roasted Pears: 

Bosc Pears, not peeled 

Honey Balsamic Glaze 

1. Split the pear in half and cut into 4 equal wedges yielding 8 pieces. 

2. Lay each piece flat and cut out seeds. Toss the pears with the honey balsamic glaze. 

3. Place the pears onto a parchment lined sheet tray and bake in a preheated 325 oven for 

20 to 25 minutes or until the pears are al dente.

Filemon Ochoa 

Meson Sabika 

1025 Aurora Avenue • Naperville, IL 

(630) 983-3000 • www.mesonsabika.com 

Born and raised in Chihuahua, Mexico, Chef Filemon Ochoa was surrounded by the 

elements of cooking at a young age, and that is when his passion for Spanish food began. 

Filemon started his culinary training in Mexico and later developed his skills by working in 

various Chicagoland restaurants. Striving for a harmonious approach to flavor, texture and 

esthetics have been the cornerstone of Filemon’s creativity. Traveling to Spain on culinary tours 

has allowed him to bring insight to the latest authentic Spanish cuisines. Mesón Sabika owes 

its consistency of excellent food to Chef Filemon Ochoa and is proud to have been consistently 

rated among the best tapas restaurants by Zagat ratings. 

Renowned for exemplary service, historic ambiance and distinctive Spanish cuisine, 

Mesón Sabika brings tapas to a new echelon in the western suburbs. Originally built in 1847, 

Mesón Sabika has been meticulously renovated and offers an unmatched dining experience 

where family and friendship is celebrated. Guests are welcome to dine indoors and enjoy the 

grace and charm that the mansion offers with its original oak woodwork, lace curtains and 

hand painted ceramics. Weather permitting, guests can enjoy the ultimate alfresco experience 

on the brick terrace facing the landscaped four-acre estate with 150 year old oak trees. 

The Pavilion at Mesón Sabika is a fully enclosed option for your event, with the feel of 

an outdoor Pavilion. It accommodates weddings and parties of up to 300 guests year round. 

The menu at Mesón Sabika offers a variety of Spanish cuisine to choose from including cold 

tapas like house cured Atlantic salmon and hot tapas such as grilled squid with garlic. Soup, 

salad and paella options pair well with red and white sangrias. In the great tradition of the 

tapas bars and restaurants in Spain, we welcome you to come celebrate friends, family and 

life!

Champiñones Rellenos 

Filemon Ochoa • Meson Sabika 

Serves 3-4 people (approximately 10 mushrooms) 

1 pound large mushrooms (stems removed and finely chopped) 

2 ounces yellow onion, minced 

1 ½ ounces fresh spinach, chopped 

2 ounces garlic, minced (evenly separate for filling and mushrooms) 

2 ounces manchego cheese, finely grated 

1 ounce tetilla cheese, finely grated 

1 ounce parmesan cheese, finely grated 

1 ounce bread crumbs 

3 ounces olive oil 

2 teaspoons parsley, chopped 

3 ounces white wine 


Filling: 

1. In a skillet, lightly coat bottom with olive oil and sauté the onions, mushroom stems, garlic, 

spinach, salt and pepper until tender. Remove from heat and set aside. 

2. Mix in the cheeses and bread crumbs. Set aside. 

Mushrooms: 

1. Place mushroom caps in bowl and add 3 ounces of olive oil, 2 teaspoons of chopped 

parsley, 2 teaspoons of chopped garlic, 3 ounces of white wine and salt and pepper to taste. 

2. Mix together then put on baking tray face up. Bake at 350 degrees for 7-10 minutes or until 

the mushroom cap is soft. Remove and let cool. 

3. Once cool, take filling and insert in each cap until full. 

4. Bake at 350 degrees for 7-10 minutes or until cheese is melted. 

5. Remove and serve warm with tomato sauce. 

Tomato Sauce: 

2 ounces carrots, chopped 16 ounces peeled tomatoes (canned or fresh) 

1 ½ ounces celery, chopped Pinch or oregano 

2 ounces yellow onions, minced Pinch of basil 

2 teaspoons olive oil Pinch of black pepper 

2 teaspoons unsalted butter Pinch of sugar 

3 ounces white wine 

1. Saute all ingredients with olive oil until soft, then add 3 ounces of white wine. Add the 

peeled tomatoes and juice along with a pinch of oregano, basil, black pepper and sugar. 

Simmer for 20 minutes. 

2. Remove and pour mixture into blender with 2 teaspoons of unsalted butter. 

3. Pour onto plate and place mushrooms on top.

Mario Ochoa 

Lonestar Steakhouse 

2705 Plainfield Road • Joliet, IL 

(815) 436-7600 • www.lonestarsteakhouse.com 

Mario Ochoa was born in Jalisco, Mexico and has been a raving fan of great food 

since his arrival in America over 15 years ago. His Lonestar Steakhouse experience started 

with broiling steaks in 1999 and in 2001 became head chef. Mario is one of the company’s 

most respected meat cutters and hand cuts steaks daily. In addition he prepares many scratch 

items that delight our guests each and every day. In his free time, Mario spends time with his 

wife Lorena and two beautiful girls Eleny and Ximena. 

Lonestar Steakhouse is located at 2705 Plainfield Road in Joliet, Illinois. We believe 

every day deserves a great steak and we are committed to providing a unique steakhouse 

experience, offering one-of-a-kind flavorful food and outstanding service. From the grill to the 

table, we want your meal to be memorable. Our mesquite-grilled creations go beyond steak 

with salmon, ribs, sandwiches, salads, burgers and more. And it’s all brought to you by servers 

who care in a fun and casual atmosphere. We’re right around the corner and you’ll feel right 

at home here. We currently have over 100 locations nationwide. 

The Joliet location has been serving steak lovers since December 1995. Managers 

include General Manager Ryan Carls and Assistants Jennie Laxton, Matt Smith, and Rhea 

Pappas and of course “Super” Mario Ochoa.

Makes 2 ½ gallons 

Texas Chili 

Chef Mario Ochoa • Lonestar Steakhouse 

10 pounds ground chuck 

1½ quarts onion, chopped 

3 cups green pepper, chopped 

½ cup water 

6 pounds stewed tomatoes 

46 ounces tomato juice 

1½ quarts kidney beans 

½ cup hot sauce 

Your favorite special herbs and seasonings 

1. Cook and stir the beef, onion, and green pepper in a large pot over medium heat until the 

beef is brown and onion and pepper are tender. Drain excess fat. 

2. Stir in all remaining ingredients. 

3. Bring mixture to a slow boil. Cover and reduce heat. Simmer, stirring occasionally so that it 

does not stick. 

4. This chili is best simmered for several hours. The longer you simmer, the more flavorful!

Daniel Ovanin 

Glen Prairie Local Flavor 

1250 Roosevelt Road • Glen Ellyn, IL 

(630) 613-1250 • www.glenprairie.com 

Chef Daniel Ovanin began his culinary training at the Cooking and Hospitality 

Institute of Chicago after moving to the Windy City from Los Angeles. He launched his 

career washing dishes at Gia Mia in Burr Ridge where he quickly became a sous chef. Later 

he served as kitchen supervisor at Ciazza Restaurant in the Burr Ridge Marriott and then as 

kitchen manager at the Five Seasons Country Club in Burr Ridge. Chef Daniel then took his 

skills and talents to the Compass Group in Evanston before taking on a leadership role at Glen 

Prairie at the Crown Plaza Hotel in suburban Glen Ellyn. 

Ovanin, currently Executive Chef of Glen Prairie, makes weekly visits during the 

growing season to local farmer’s markets with his team to source the freshest ingredients for 

the restaurant’s contemporary American cuisine. With a strong emphasis on local Midwest 

flavors and products, the restaurant features natural and organic ingredients, with a 

comprehensive wine list highlighting “green” farmed wines. With the intent to promote and 

sustain the American family farmer, Glen Prairie is family-farm sourced. The restaurant also 

promotes sustainability and “green” living by using recycled paper for its menus and 

employing only 100% compostable and biodegradable materials for its take-out supplies. 

Guests can dine at Glen Prairie knowing that they are supporting the local economy while 

minimizing the impact on the environment. 

From the excellent local cheeses to the chervil-crusted Wisconsin northern pike set over 

sautéed green beans, Glen Prairie keeps its promise of serving artisanal, Midwestern foods. 

Chef Daniel has created some comforting fall dishes that are sure to satisfy guests’ taste buds. 

Items on the new menu include his Confit Duck Leg with White Bean Cassoulet, Braised Beef 

Shortribs over Whipped Sweet Potatoes and Sweet Corn Cakes as a Starter. 

In a setting of natural stone, hardwood floors, earth tone colors, intimate spaces and 

communal seating, Glen Prairie offers casual sophistication in a warm and comfortable 

atmosphere. Glen Prairie, now recognized as a destination restaurant in the suburbs, was 

recognized as one of Chicago Magazine’s Best New Restaurants of 2009.

Braised Beef Short Ribs 

Chef Daniel Ovanin • Glen Prairie Local Flavor 

4 8-10 ounce boneless beef short ribs 

2 onions, quartered 

1 carrot, rough cut 

1 stalk of celery, rough cut 

1 quart red wine 

1quart water 

3 tablespoons tomato paste 

2 bay leaves 

1tablespoon black peppercorns 

1 sprig of fresh thyme 

2 tablespoons Hungarian paprika 

2 tablespoons granulated garlic 


1. Season ribs with salt, pepper, paprika and granulated garlic. 

2. Sear on both sides in skillet. 

3. Place seared ribs in braising pan or roasting pan. 

4. Add vegetables to the same skillet and cook for 2 minutes. 

5. Deglaze skillet with red wine and cook for 2 minutes. 

6. Transfer the vegetables with the wine and add the water to the roasting pan with the ribs. 

7. Add the thyme, peppercorns and bay leaves and cover tightly with lid or aluminum foil. 

8. Place in 325 degree oven for roughly 2 ½-3 hours. 

9. Let ribs cool for 30 minutes before removing from pan. 

10. Once cool, remove ribs and strain the liquid into a sauce pan and reduce by half or until 

desired consistency. 

11. Serve with your favorite sides!

Alan Pirhofer 

Arrowhead Golf Club 

26W151 Butterfield Road • Wheaton, IL 

(630) 653-5800 • www.arrowheadgolfclub.com 

Executive Chef Alan Pirhofer has always had a passion for creating great food and 

commanding great culinary teams. He first ignited his enthusiasm for cooking by traveling and 

working in the Alsace and Paris regions of France. Returning to the states, he apprenticed 

under Chef Francis Leroux at Café Du Midi in Chicago. Chef Pirhofer has since been 

dedicated to culinary excellence and is committed to creating diverse menus. He strives to 

execute memorable cuisine in a creative, consistent, resourceful, and professional manner. 

His early beginnings refined his culinary and managerial skills and has afforded him 

many prestigious positions over the past 21 years. Before joining Arrowhead Golf Club in the 

winter of 2008, Chef Pirhofer had already completed an impressive culinary journey in the 

kitchens of top Chicago restaurants including Brasserie JO, The Club at Symphony Center, 

Carlucci Restaurant Group, and several four star restaurants including Carlos in Highwood 

and Trio in Evanston. He was most recently executive chef at the critically acclaimed Erba 

Restaurant, where in 2007 Chicago Magazine awarded him the coveted Best New Restaurant 

and Best Dessert award. Many celebrities have enjoyed his culinary talents. Chef Pirhofer is 

honored and privileged to have satisfied superstars like Julia Child, Jacques Pepin, The Three 

Tenors, Yo Yo Ma, Madonna, and Robert Redford. 

Chef Pirhofer now offers unique, seasonal daily specials and presents delectable 

cuisine at Arrowhead. When asked about his creative and culinary goals, Pirhofer stated, “I 

want Arrowhead to focus on food that is simple with bold flavors and is visually stunning”. 

The Arrowhead Clubhouse overlooks the 27-hole championship golf course providing 

spectacular views and an amazing backdrop for any special event. The majestic facility boasts 

traditional and unique spaces that can accommodate 20 to 300 guests. Arrowhead is the 

perfect site for private parties, corporate meetings, trade shows, fund-raisers, wedding 

receptions and ceremonies. The award winning Arrowhead Restaurant and Bar features unique 

American cuisine with an extensive wine and spirits selection to complement your dining 

experience. Arrowhead offers the best patio dining in the area on their stone, lantern lit 

veranda with panoramic views of the golf course. Passionately dedicated to making every 

event successful and memorable, Chef Pirhofer and the professional event planning team will 

customize any event to the delight of you and your guests!


Oven Roasted Broccoli and Cauliflower 

Chef Alan Pirhofer • Arrowhead Golf Club 

Pork Loin: 

3 ½ pound pork loin Salt and fresh ground pepper as needed 

½ pound ham sliced thin Butchers twine 

3 garlic cloves, minced Maple butter 

3 tablespoons rosemary chopped fine 

1. If pork loin has been tied, discard strings. 

2. Put loin, fat side down, on a cutting board lined with plastic wrap. Butterfly pork in a spiral 

cut: Find beginning of a flap on 1 long side of loin (where bone was removed). Starting at 

inside edge of flap, make a long cut lengthwise down side of loin with a very sharp boning 

or paring knife, stopping 1 inch from bottom (this is beginning of spiral). Turn knife parallel 

to bottom of loin and begin to cut your way inward (parallel to bottom), keeping thickness 

of meat as even as possible, using your other hand to gently lift and pull top portion of meat 

away from knife, until loin is 1 long flat piece of meat. 

3. Cover pork with a sheet of plastic wrap and pound to ½ inch thick with a smooth meat 

pounder or rolling pin. 

4. Remove plastic wrap and spread 1 tablespoon Maple butter and a ¼ of the rosemary over 

pork. Top with half of ham, slightly overlapping slices. Spread 1 tablespoon Maple butter over 

ham, then top with remaining ham and spread with remaining tablespoon Maple butter and a 

¼ of the rosemary. 

5. Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side 

down (fat side up), on cutting board. 

6. Tie with kitchen string at 1-inch intervals. 

7. Rub roast all over with minced garlic and remaining rosemary, season with salt and pepper, 

covering fat layer well. 

8. Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven 20-30 minutes 

or internal temperature of 160 degrees. 

9. Let the pork rest 12 minutes, slice and serve with Bacon Beer Butter sauce. 

Maple Butter: 

¼ pound butter unsalted softened ½ cup maple syrup 

1 tablespoon butter unsalted ¼ cup shallot minced 

1. In a small pan medium heat sauté shallots in butter till translucent. 

2. Add maple syrup and reduce by half set aside and cool. 

3. When shallots have cooled combine shallots and softened butter hold cool but still soft. 

Recipe continued on last pages of this book...

Tassie Tagarelli 

Miss Dottie’s Pound Cake 

www.missdottiespoundcake.com 

Once upon a time there was a great lady named Miss Dottie. She had an ebullient, 

outgoing personality, luminous spirit and zest for life. The pound cake that bears her name is 

an original, just like her! 

Sadly, she passed away suddenly, leaving a huge hole in the heart of her daughter, 

Tassie Tagarelli, an accomplished floral designer and owner of Instincts Design Studio, Ltd. 

Years ago, when Tassie started her career in the floral industry, she wanted to make sure her 

vendors gave her the best flowers and would remember who she was. So she started bringing 

them cakes. Tassie’s pound cake soon became a huge favorite. Miss Dottie always told Tassie 

they should sell her delicious pound cakes, but they could never figure out what to name the 

special cake or where to sell it. 

A month prior to the sudden passing of Miss Dottie, Tassie was introduced to Marco 

Conte of Café Amano in Elmhurst. Marco asked her what she did with all of the cakes she 

baked. She explained the story of using her delicious cakes as bribery. He requested a sample. 

The next night, she arrived with a slice of pound cake and as they say, the rest is history. 

Marco loved the cake, said he would like to sell it in his gourmet shop and asked Tassie what 

she would name it. Without hesitation she said, “I will name it after my Mom and call it Miss 

Dottie’s Pound Cake. 

Miss Dottie’s uses only the finest, all natural ingredients. No artificial ingredients. No 

preservatives. No short cuts. Each cake is hand measured and made from scratch. You will 

taste the difference. 

We are honored our pound cakes were included in care packages shipped to soldiers 

in Afghanistan. The cakes were a huge hit! We are currently shipping our cakes to soldiers 

all over Afghanistan and recently launched Operation Pound Cake. 

Please visit our website for more information, to order our scrumptious cakes or donate 

to Operation Pound Cake. We offer worldwide shipping. 

Miss Dottie’s Pound Cake is the perfect gift for any occasion!

Decadent Chocolate Cranberry Cookies 

Chef Tassie Tagarelli • Miss Dottie’s Pound Cake 

The measurements below are correct! Like all cookies, these are scrumptious hot out of the 

oven, but they will fall apart if touched before they are completely cool. 

Makes about 26 cookies 

¼ cup flour 

¼ cup Dutch process cocoa powder 

1 teaspoon cinnamon 

1/8 teaspoon baking powder 

6 tablespoons unsalted butter, softened 

½ cup sugar 

2 large eggs 

8 ounces dark chocolate, 70% cacao 

1 cup Ghirardelli white chocolate chips 

1 cup dried fruit mix - cranberry/raspberry/blueberry 

1 pinch salt 

Additional white chocolate for drizzle, if desired 

1. Preheat oven to 350°. 

2. Cover cookie sheets with parchment paper. 

3. Melt dark chocolate and keep slightly warm. 

4. Combine dry ingredients; flour, cocoa, cinnamon, baking powder and salt. 

5. In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat 

until smooth. Stir in melted chocolate. 

6. Add dry ingredients and mix well. Fold in white chocolate chips, dried cranberries. 

7. Drop by tablespoons onto cookie sheets. Bake until cookies look dry and cracked but still 

feel soft when pressed lightly (10 to 12 minutes). 

8. Remove from oven and let cool completely on parchment paper. 

Note: You can drizzle the top of cookies with white chocolate if you’d like. Personally, I prefer 

them as is, as did all of my “tasters” - enjoy!

Victor Tenorio 

Blue Frog Catering 

(630) 873-9183 

Chef Victor started cooking at the young age of 17 and has been in the kitchen ever 

since. He received his culinary training through his own initiative and by his bootstraps 

working at various restaurants in Chicago’s western suburbs. He started as a line cook at 

Moondance Diner in Westmont, where he trained in all related kitchen techniques. He then 

moved on to Cucina Roma and Mon Ami Gabi, where he advanced his skills and further 

developed his talents. He credits Chef Brad Morgan, former owner of Zander’s Cafe in 

Downers Grove, for helping him develop his culinary passion and spotlight various influences 

in his cuisine, such as Thai and French. Tenorio teamed with Morgan for 7 years as his chef 

de cuisine and during that time they were a recipient of the Chicago Tribune’s prized “Four 

Fork’s” rating. Tenorio moved on to Chef at Cafe Winberie’s in Buffalo Grove, while there, he 

delighted diners with his impressive specials. 

Blue Frog Catering has always been a dream of Chef Victor’s. This catering venture 

allows him to present and showcase his own ideas and create his own menus. He enjoys 

working with people to achieve their goals for a fantastic food feast in their homes or at 

special events to make them memorable. When he’s not working in someone else’s kitchen, 

he relishes time with his wife, Lupe, their daughter, Fatima, and sons, Diego and Andreas.

Starbucks Coffee is proud to support Holiday Meals on 

Wheels and the 20th Annual Celebrity Chefs Brunch! 

BLOOMINGDALE 

148 S. Gary Ave. 

Bloomingdale, IL 60108 

CAROL STREAM 

596 E. North Ave. 

Carol Stream, IL 60188 

GLENDALE HEIGHTS 

345 Army Trail Rd. 

Glendale Heights, IL 60139 

GLEN ELLYN 

Downtown Glen Ellyn 

536 Crescent Blvd. 

Glen Ellyn, IL 60137 

Roosevelt & Nicoll 

691 Roosevelt Rd. 

Glen Ellyn, IL 60137 

PLEASE VISIT US AT THE FOLLOWING LOCATIONS 

LOMBARD 

North & Grace 

332 E. North Ave. 

Lombard, IL 60148 

Lombard Fountain Square 

Butterfield & Meyers 

2370 Fountain Square Dr. Unit C 


Lombard Double Drive-Thru 

201 W. Roosevelt Rd. 


OAKBROOK 

22nd & Tower 

2407 W. 22nd St. 

Oak Brook, IL 60523 

VILLA PARK 

198 W. Roosevelt Rd. 

Villa Park, IL 60181 

WHEATON 

Wheaton Town Square 

31 Town Square 

Wheaton, IL 60187 

Downtown Wheaton 

Front & Main 

101 E. Front St. 

Wheaton, IL 60187 

Geneva & Main 

115 W. Geneva Rd. 

Wheaton, IL 60187

Take A Bow includes a talented group of enthusiastic young 

ladies. They perform throughout the city and suburbs to help 

raise money for various causes. Their shows feature lively 

performances of singing and dancing from both classic and 

new Broadway shows. 

“I am proud to work with such talented and beautiful girls, who are 

devoting their time and talent to Take A Bow in order to make this world a 

brighter place one note at a time.” Anna Avalos, Managing Director 

Looking for high quALiTy, fun enTerTAinmenT? 

Book Take A Bow for your corporate party, charity event, concert 

venue, public performance or festival venue! 

ConTACT 

Anna Avalos 630.363.0399 me2compute@comcast.net 

Tricia Brouwers triciabrouwers@53.com

One Call for your health, life 

and financial insurance needs. 

Call Humana today: 

GHAO838ES2 

• Health insurance 

• Dental coverage 

• Vision insurance 

• Life insurance 

• Juvenile life insurance 

• Cancer insurance 

• Critical illness coverage 

1-800-569-2492 

(TTY: 711) 

9 a.m. to 5 p.m., Monday - Friday 

Northeastern Illinois Agency on Aging 

presents another great event supporting Holiday Meals on Wheels! 

Get Connected at the 18th Annual 

August 27 & 28, 2013 • Drury Lane Oakbrook Terrace

Spinach Salad with Candied Pecans and Warm Bacon Dressing, continued 

Chef John Fleming • J. Fleming’s Absolutely Delicious 

Candied Pecans (yield 12 servings): 

1 large egg white 1 teaspoon ground cinnamon 

½ cup sugar ½ teaspoon salt 

½ teaspoon freshly ground clove ½ teaspoon salt 

½ teaspoon freshly ground nutmeg 1 pound pecan halves 

Pan spray 

1. Preheat oven to 350°F. Spray baking sheet with pan spray. 

2. Whisk egg white in bowl until foamy, thick and opaque. Add pecans and stir until well 

coated. Strain excess egg mixture. 

3. In another bowl mix sugar, spices, and salt. Add nuts to dry mixture and toss till well 

coated. 

4. Transfer to an already coated sheet pan, spacing apart. Bake nuts until deep golden brown, 

about 15 minutes. Cool completely on sheet. Transfer to container; cover and store at room 

temperature. (Can be made up to 4 days in advance.) 

Oven Roasted Vegetables: 

2 pounds large red onions, peeled, sliced and cut into ½” x 1” pieces 

2 pounds small brussel sprouts, cleaned, trimmed and quartered 

1 large butternut squash, peeled and cut into 2” chunks 

Salt, to taste 

Black pepper, to taste 

Olive oil, as needed 

1. Preheat oven to 350°F. 

2. Put the prepared vegetables into a large bowl. Toss with salt, black pepper and olive oil. 

3. Place on a large baking sheet or baking dish, spread the vegetable mixture evenly. 

4. Bake about 20-30 minutes, stirring once to make sure the vegetable are roasted evenly. 

After 20 minutes, use a folk to test if the vegetables are tender, if not, go on baking until 

vegetable are tender. 

www.AgeGuide.org 

(800) 528-2000 

(630) 293-5990 

Working Harder to Make Aging Easier


Oven Roasted Broccoli and Cauliflower, continued 

Chef Alan Pirhofer • Arrowhead Golf Club 

Bacon Beer Butter Sauce: 

¼ cup cooked bacon ¼ cup BBQ sauce 

¼ cup shallots minced 2 cups heavy cream 

4 sprigs fresh thyme ¼ pound butter, unsalted cut in small pieces and kept cold 

1 12 oz. bottle good ale beer 1 tablespoon butter unsalted 

1. In a medium sauce pan melt 1 tablespoon butter and sauté shallots till just soft. 

2. Add bacon and thyme and cook 3 more minutes. 

3. Add beer and BBQ sauce, reduce by half. 

4. Add cream and reduce by half, strain to a second pan. 

5. On a low heat (do not boil sauce), whisk in half the butter till melted add by whisking 

remaining butter to thicken. 

6. Pour over sliced pork. 

Spicy Oven Roasted Broccoli and Cauliflower: 

1 pound broccoli florettes 1 teaspoon minced garlic 

1 pound cauliflower florettes ¼ teaspoon red chili flakes 

1 red bell pepper, cut julienne 1 teaspoon kosher salt 

½ cup extra virgin olive oil 

1. Whisk together olive oil, garlic, chili flakes, and salt. 

2. In a medium bowl combine vegetables and marinade. 

3. Lay vegetables in a single layer on a baking tray. 

4. Roast in a preheated 400 degree oven for 10 minutes or till vegetables are just browned 

and slightly softened. 

5. Serve while hot. 

Mark Your Calendars Now... 

Holiday Meals on Wheels 

Celebrity Chefs Brunch 

Sunday, November 3, 2013!

Thank You ALL for Your Support! 

MC......................................... Andy.Avalos 

NBC5.Morning.Meteorologist 

Event Chair ................Denise Izatt, CFP, MBA 

Denise A. Izatt & Associates, Oak Brook 

Music........................................ Kurt Scholle 

Ron Meyers, Pianist, 630-961-0278 

Balloons .............Corporate Event Interactive 

Ed Graziano, 312-540-1000 

Pipe & Drape ................... Crown Exposition 

Mike Kronemann, 630-739-5871 

Event Decor ..............The Rothenberg Family 

in honor of Alice Rothenberg 

Volunteers .....BP Volunteers, West Suburban 

Chapter, Naperville 

CB&I Employees, Plainfield 

Starbucks Employees 

Invitation Design ................ Eye Create, Inc. 

Bill Ferguson, 815-436-9360 

Photography .......Miles Boone Photography 

Miles Boone, 630-963-1667 

Silent Auction Baskets by ........ Linda Parato 

and Wendy Molof 

You DO Make a Difference! 

Brunch Steering Committee 

Patricia Briggs 

Charles Capperino 

Jennifer Franck 

Paulette Goodman 

John Luthy 

Robert J. O’Connor 

Mary Persinger 

Lynne Rains 

Gerry Rounds 

Melissa Schmitz 

Phyllis Sheahan 

With Special Thanks 

To all of our wonderful volunteers, generous 

cash and auction donors, Agency on Aging 

staff and Board Members who go 

above and beyond: 

Veronica Bollero, Lockport 

John Kokum, Libertyville 

Jean McCollum, Naperville 

...and many others for their valued 

time, energy & effort!

Howdy partner and welcome to the Saddle Up to Stop Hunger 

shindig! A bit of cowboy wisdom for y’all as you mosey around the 

Ranch...“Don’t worry ‘bout bitin’ off more than you can chew, 

your mouth’s bigger’n you think.” Enjoy! 

Celebrity Chefs Brunch Ranch 

Hoffman House 

Catering 

Meson 

Sabika 

Suzette’s 

Creperie 

Cafe 

Salsa 

5 6 15 16 25 26 

4 

3 

2 

1 

Devon 

Seafood + Steak 

Kim & Ellory’s 

Kitchen 

Live Auction 

Preview 

Emilio’s 

Tapas 

Mainstreet 

Wines 

Wet Your Whistle! 

Drury 

Lane 

Pop 

& Water 

Express 

Checkout 

7 

8 

9 

10 

14 

13 

12 

11 

17 

18 

19 

20 

24 

23 

22 

21 

Silent Auction 

Corral #1 

Cash 

Raffle 

27 

28 

29 

33 

32 

31 

30 

Rootin’ Tootin’ 

Raffle 

Starbucks 

Cowboys Love Coffee! 

34 

35 

36 

37 

38 

Silent Auction 

Corral #2 

43 44 53 

42 

41 

40 

39 

45 

52 

46 51 

47 

50 

48 49 

Two Brothers Brewing 

Step up to the Saloon! 

Shiraz on 

the Water 

Cafe 

Amano 

Glen 

Prairie 

Zak’s 

Place 

54 

55 

56 

57 

58 

Miss Dottie’s 

Pound Cake 

1:30 p.m. 

Table Service: 

•Arrowhead 

Golf Club 

•Belgio’s 


•Blue Frog 


•COD 

Culinary Arts 

•Francesca’s at 

The Promenade 

•J. Fleming’s 

Absolutely 

Delicious 

Bella 

Bacinos 

Mainstreet 

Wines 

Wet Your Whistle! 

Maggiano’s 

Little Italy 

Lonestar 

Steakhouse

Take a look at the Program and Recipe - Northeastern Illinois Area ...

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