Welcome, fall! You’re my favorite season for so many reasons: the often-perfect weather, the fun of fall sports and festivals, the beauty of the season’s colorful changes, and the final gatherings-in of my garden veggies — the harvest of fall crops and sturdy summer stragglers to cook up, eat up, and put up for winter. (I embarked upon my maiden voyage with all things Ball last fall y’all, and after a few jarring experiences I’ve concluded that, yes: man can can!) It’s so rewarding to reach into your pantry and cook up some of summer’s harvest to help warm the bleak midwinter.
Speaking of harvesting, I just had the privilege of photographing some fantastic-looking Carolina Reapers (handle with care: serious Scoville score!) being hand-gathered by a gentleman at his home garden — a man whose burgeoning hospitality/restaurant enterprise expands into Lake Zurich late this year. Fabio Viviani is known for his appearances on Bravo’s Top Chef, The Rachel Ray Show, and many Food Network shows. You may have visited one of his several Chicago-based restaurants; our drives to dine at a Viviani restaurant will be much shortened when his newest dining concept, “Lago”, opens. Our cover story gives a glimpse into Viviani’s passions and pursuits, and plans for the future.
Food is fuel, so Nicolas Jammet, one of three college mates who are co-founders of sweetgreen , shares an informative story of why whole, healthy foods matter.
All this foodie fun leaving you thirsty? We also highlight Blue Ash Farm Craft Spirits , a line of spirits including a refreshing floral-botanical gin, a vodka bursting with the flavor of tart Wisconsin cherries, and three types of bourbon including maple and honey varieties.
What would a food issue be without recipes? There are fall favorites here featuring apples, and a beefy chili from Blue Ash Farm founder Bill O'Donnell. And of course, there’s time for a taco in any season — check out the new Tako Chido on Rand Road.
Food brings us together, whether sharing home-cooked meals with loved ones or enjoying a night on the town; here’s hoping your family’s fall feast is bountiful.
PUBLISHER
Michael Beightol | michael.beightol@citylifestyle.com
EDITOR
Stephen Neilson | stephen.neilson@citylifestyle.com
STAFF WRITER
Christina Sikorski
CONTRIBUTING WRITERS
Michael Beightol, Angela Broockerd, Nicolas Jammet, Stephen Neilson, Christine Sikorski
CONTRIBUTING PHOTOGRAPHERS
Michael Beightol, Janie Jones, Kim Mikus, Jill Miner, Stephen Neilson
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
VICE PRESIDENT OF SALES Tiffany Slowinski
EXECUTIVE DIRECTOR OF HR Janeane Thompson
DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson
TECHNICAL DIRECTOR Josh Klein
CONTROLLER Gary Johnson
AD DESIGNER Whitney Lockhart
LAYOUT DESIGNER Kirstan Lanier
Proverbs
16N009 Healy Road
Just Sold
$5,600,000
Represented Seller and Buyer
Heidi used elaborate professional photography, lifestyle videos, masterful copywriting and advertising to market this estate. Heidi, ultimately, brought both seller and buyer together, culminating in the highest volume single real estate transaction ($11.2 million) in the area.
Unrivaled in its exclusive, pristine setting, this 46-acre luxurious estate boasts a main home, seven-acre lake, exquisite landscaping, a guest villa, barn, trails, fruit orchard and wooded nature preserves.
Quite simply, pictures, pricing, marketing, guidance and story-telling require an expert
Where neighbors can see and be seen.
1: This issue we feature several local events, including Lake Zurich Chamber’s Women in Networking. 2: Mimosas were served as Avalon Salon/Spa hosted a Women in Networking breakfast. 3: Tako Chido’s opening celebration with friends, family & the Lake Zurich Chamber of Commerce. 4: Celebrating the opening of Tako Chido (“Cool Taco”), at Rand and Honey Lake roads. 5: With food from a fiery grill, Mexican family favorites take on a new twist. 6: Superheros, fresh chips and a salsa flight at Tako Chido. 7: At Long Grove’s Buffalo Creek Brewery Marty and Kristi Jalove celebrate publishing his new book.
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Tag your Instagram photos with @SWLakeLifestyle
Team Coach (aka Store Manager) Rubi Morales proudly wields the scissors as members of the Lake Zurich and Barrington chambers along with Deer Park village officials cut the ribbon celebrating the grand opening of sweetgreen in Deer Park Town Center. Be sure to see our feature story about sweetgreen on page 24.
Photography: Stephen Neilson
Scan
“It’s exciting to open our new gym here in Fox River Grove,” said Kevin Masukevich, owner of Majestic Fitness. “We provide personal and group training, and boot camps using state-of-the-art equipment, including strength machines, free weights, treadmills and more.” Trainers analyze body type, BMI, and metabolism to create an individualized fitness plan for each member. Learn more at MajesticFit.com . The Barrington Area Chamber of Commerce held a ribbon cutting ceremony to celebrate Majestic Fitness’ opening.
Photography: Jill Miner
Sprawling across 72 acres, Openlands Lakeshore Preserve is now part of Fort Sheridan Forest Preserve in Lake Forest. There's a mile of Lake Michigan shoreline, restored ravines and blufftops, trails, overlooks and art installations. “We are thrilled this picturesque addition to Fort Sheridan is now in public ownership for all to enjoy,” said Angelo Kyle, president of the Lake County Forest Preserves. Openlands, a Chicago-based regional conservation organization and land trust, donated the property.
Photography: Kim Mikus
Get in touch by heading over to our landing page to connect: CityLifestyle.com/SWLake
“Sorry I didn’t get back to you sooner, but there’s always something else to do on the farm,” was the text I received from Bill O’Donnell. Most of the time when he’s at his farm in the rolling terrain of Wisconsin’s Driftless Area, texting is the best way for him to stay in touch.
After decades as a trader at the Chicago Mercantile Exchange — meaning early morning train rides from his home in Deer Park and daily wrestling with the vagaries of the markets — O’Donnell was ready for something else for the second half of his career.
His search ended when he bought a 50-acre farm back in the woods somewhere south of Madison. O’Donnell says it’s a place where his family and friends can unplug and celebrate not only the bounty of nature, but the quality of time spent in its tranquil surroundings. Having restored much of the property to allow the wetlands and tall grass prairies to reclaim the land, it teems with game and native plants.
O’Donnell dubbed it Blue Ash Farm — in homage to the original Blue Ash Farm owned by his grandparents in Kentucky, who named theirs for the Blue Ash trees on their piece of heaven in the Ohio River Valley. After his grandfather passed away and the farm was sold, all that remained were memories and a hand-carved wooden sign that hung from their pick-up truck. That same Blue Ash Farm sign is now firmly bolted to O’Donnell’s distinctively-blue vintage truck, a reminder of the spirit of simpler times.
Splitting his time between SW Lake County and Wisconsin means mostly that O’Donnell can’t wait to get back to the farm
O’Donnell is all-in on building Blue Ash spirits. He enjoys doing tastings and mixing up signature cocktails at parties and charity events. Cooking is a passion, too.ARTICLE BY MICHAEL BEIGHTOL
for hunting, fishing and foraging for wild foods. Over the years he’s added a cherry orchard and several beehives. Maple trees on the property provide fresh syrup in the spring. O’Donnell took up woodworking and now builds hand-crafted wood strip canoes and other projects from hardwoods harvested on the farm.
Tapping the spirit of his family heritage led to the launch a few years ago of Blue Ash Farm Craft Spirits.
These artfully-distilled artisanal gems include three types of bourbon, including one infused with maple syrup and another made with honey from the farm; a remarkably floral gin made with a variety of botanicals; a delicious cherry vodka bursting with tart Wisconsin cherries; and a smooth, original vodka made with American grains to round out the collection. His on-site tasting room enables travelers to this off-the-beaten-path neck of the woods to stop in, sip a few tastings, and savor the spirit of Blue Ash Farm.
Creativity must have been a family trait for the O’Donnell family while growing up in Winnetka. Bill’s brother Chris is an actor who’s starred in films and TV (Fried Green Tomatoes, Scent of a Woman, Batman Forever, Batman & Robin, and 14 seasons of NCIS Los Angeles). Another brother, John, is the founder and namesake for johnnie-O, a men’s lifestyle apparel brand that’s a mash-up of Midwest prep and Southern California cool.
O’Donnell is all-in on building Blue Ash spirits. He enjoys doing tastings and mixing up signature cocktails at parties and charity events. Cooking is a passion, too. He’s appeared on the nationally syndicated Rachel Ray Show, Andy Cohen’s Watch What Happens Live on Bravo, ABC’s The Chew, and is a regular on local TV, including the WCIU morning show, You & Me. He’s proud of a few signature dishes that include slowroasted pulled pork and a beefy chili (secret ingredient: chocolate chips).
To spread the gospel on Blue Ash Farm Spirits O’Donnell has beaten a path throughout Wisconsin and Illinois putting together an impressive collection of retailers and restaurants that proudly sell and pour his products.
On his website there’s a feature that shows all the places where to get his award-winning products, including the new Lake Liquors in Lake Zurich, Garfield’s and Vintage Wine & Spirits in Barrington, Sunset Foods in Long Grove, Garden Fresh Market in Mundelein, and numerous restaurants and country clubs, to name a few.
When he’s not on the farm in Wisconsin, O’Donnell is back in SW Lake County enjoying family life with his wife, Amy, and their children (Billy, Patrick, Jake and Abby). Learn more by visiting BlueAshFarm.com .
When he’s not on the farm in Wisconsin, O’Donnell is back in SW Lake County enjoying family life with his wife, Amy, and their children (Billy, Patrick, Jake and Abby).Blue Ash Farm, from down the trail
This is a simple, easy-to-make chili, best enjoyed with a Blue Ash Farm Honey Bourbon. Mix up a drink, prepare the recipe and enjoy.
INGREDIENTS
• one pound ground beef
• one medium onion, diced
• one 4 oz can green chilies, chopped
• one 15 oz can tomato sauce
• two 15 oz cans pinto beans
• one 28 oz can diced tomatoes
• two tablespoons chili powder
• one teaspoon cumin
• one teaspoon salt
• one teaspoon black pepper
• 1/3 cup chocolate chips
• Brown meat, then add onions and sauté.
• Add all other ingredients, including liquid in cans.
• Bring to a boil, then simmer slowly and stir occasionally.
• Serve with chopped onions, cheese and cornbread. Mix up another drink, or open a hearty cabernet or a favorite craft beer. Bill O’Donnell says this chili is even better the next day.
The Blue Ash Farm Variety Gift Box
Picking peppers at his home garden
Think for a moment about Leonardo DaVinci’s drawing titled “Vitruvian Man.” We’ve all seen it. It’s a drawing of a nude man in two superimposed positions; arms and legs spread apart and inscribed in both a circle and a square. Describing the drawing, art historian Carmen C. Bombach said it “justly ranked among the all-time iconic images of Western civilization.” In pen and ink, DaVinci created a man not only with perfect dimensions, but also a figure that appears to be in perpetual motion.
Some might say that perpetual motion is an apt description for Barrington Hills resident Fabio Viviani. Chef, celebrity, entrepreneur, and visionary also apply.
On the morning that Viviani graciously agreed to meet a reporter and photographer in his home, he momentarily interrupted a phone call and waved them over to park in the back with instructions to follow him to the kitchen. Hearing just snatches of his phone call, it was clear he was in a deep conversation with colleagues about the launch of another business. Logistics, marketing, distribution, contracts, and more were dealt with and dispatched with the efficiency of a CEO.
Fabio Viviani Hospitality (FVH) is one of the leading hospitality companies in the US, with nearly 60 locations in 15 states. SW Lake County will have its first FVH restaurant opening in late 2023 in Lake Zurich. Based in a building now under construction at
the corner of Old Rand Road and US 12, the restaurant, called Lago, will be an entirely new concept for Viviani; think upscale but casual Italian steakhouse and seafood. “We’ll have the best steaks every day with fresh seafood flown in from some of the best purveyors on both coasts,” he said.
Lago will join a collection that includes several restaurants known by any foodie in Chicago: Bar Siena, Prime & Provisions, and Siena Tavern. The specificity of the Italian lineage of his restaurants is not a marketing ploy. It’s a place close to his heart.
The only child in a four-generation household, Viviani grew up in a housing project on the outskirts of Florence, Italy. “We were broke all the time,” he said. “We ate only one meal a day.” At 11 years old he was already working: “I was on the late shift in a bakery, from midnight to 7 am. I was too young and working illegally, but the baker knew we wouldn’t get caught since the inspectors only checked during the day.” The pace was exhausting with work through the night and then school, but he kept it up, learning a trade and doing his part to contribute to the family earnings.
After he turned 15 the baker told him of plans to open a restaurant, and Viviani’s education continued, gaining experience beyond food preparation to include hospitality. After four years, at just 19 years old, Viviani
went to his boss, the baker/restauranteur, to announce that he would be leaving to open his own place. “But you have no money,” Viviani said the baker told him. In retelling the story, Viviani said that he responded by saying “You’re right. I have no money, but you do.” A deal was struck, and with backing from the baker, and eventually more investors, Viviani opened his first restaurant. Over the next eight years, he launched several more businesses — restaurants, bars and nightclubs. Things were going great, but eager to claim their earnings, the businesses were sold, and with his share in the bank, Viviani took a well-deserved vacation to sunny California. That lasted about three months: “I was bored not working,” Viviani said.
Initially, he helped a friend run a restaurant in California. Then he opened his own restaurant and in rapid succession, he had a small empire — Café Firenze, Firenze Osteria, Bar Firenze, and Mercato by Fabio Viviani — all in the Los Angeles area.
In 2013, Fabio teamed up with DineAmic Hospitality, and launched his Chicago area restaurants. He also opened additional Mercato by Fabio Viviani concepts across the country.
Next came the expansion of his brand into airports with the opening of Osteria by Fabio Viviani, which won USA Today’s Reader’s Choice Award for “Best Airport Sit Down Dining.” Next, he launched his casino brands in the Northeast, and then later at Morongo Casino Resort and Spa in Cabazon, CA, the largest gaming and hospitality deal to date in a single property — with eight restaurant concepts under one roof.
Viviani was really making a name for himself. It wasn’t long before Hollywood, specifically cable TV, came calling — and things really got cooking.
Best known for his participation in Bravo’s Top Chef seasons 5 and 8 — earning the “Fan Favorite” title — his on-screen appearances and off-screen successes have propelled him to become one of the most influential culinary and hospitality names in the country. Viviani is a recurring guest on The Rachael Ray Show and numerous Food Network Shows, such as “Cutthroat Kitchen: AllStar Tournament,” which he won.
“We were broke all the time,” he said. “We ate only one meal a day.”
By the time he was 11-years old Fabio Viviani was already working at a bakery, and his career in food was well underway.
In fact, the same morning he met the journalists he was fresh from a remote appearance at Navy Pier in Chicago, where he was on Good Morning America as a judge for its “United States of Tacos” competition. Certainly, he’s the 21st century version of a man in motion.
After a photo session in his home kitchen, the photographer suggested just a few more shots outside. A few photos were taken at his outdoor kitchen, and then across the back lawn to what he calls his working farm. To say that the crop this summer was abundant is an understatement. Full crates of a variety of tomatoes at the peak of freshness, melons trained to hang from a fence, fiery Carolina Reaper peppers, wild Italian strawberries, and an endless variety of other vegetables and herbs spread across the back of the property.
His guard came down at the chicken coop. “These are my pets,” Viviani said. “Would you like to meet Red?” He stepped past a protective fence, opened the door to the hen house and quietly called for his favorite to come out. Slowly and warily, with gentle coaxing by Viviani, Red appeared. She was scooped up and nuzzled by her owner.
“So, Fabio,” the reporter asked. “Where is all this work you’re doing heading toward?” Without hesitation he said, “My retirement. It will be just like this but without people like you guys asking questions and taking photos,” he joked. And he’s planning to still be in Barrington Hills with his wife, Ashley (who grew up here) and his son. “This is all I really need.”
And then the visit was over. Viviani, the man in motion, was already back on the phone as he walked to the house. Countless emails, text messages and phone calls had to be dealt with to run his growing enterprise from the comforts of home and farm.
To learn more visit FabioVivianiHospitality.com
Text “LAGO” to 8059915126 to get invited to VIP GRAND OPENING WEEKEND of Lago Italian SteakHouse in Lake Zurich (target: late 2023). In addition to Lago and another FVH restaurant to open locally, Viviani is launching JARS, a franchise single-serve desert shop. To date, 100 franchises are planned for the United States, and another 60 overseas. The JARS flagship shop is now open in the West Loop at 216 N. Peoria Street. The website is JarsByFabioViviani.com.
A shady outdoor kitchen
New In Deer Park, sweetgreen Has a Variety of Made-to-Order Meals Highlighting Healthy Ingredients.
ARTICLE BY NICOLAS JAMMET | PHOTOGRAPHY BY STEPHEN NEILSON & PROVIDED
In 2007 three college classmates opened their first restaurant and called it sweetgreen (sic). Now the first sweetgreen has launched right here in SW Lake County, and we can’t wait to share our menu of fresh, flavorful, made-from-scratch bowls, plates, salads, sides, and more.
You may not have heard of us yet, but we’re in the business of feeding people, and we’re out to change what that means. We’re creating a new definition of ‘fast food’ that’s delicious, sustainable, and healthy. Food the whole family will love.
When my other co-founders (Nathaniel Ru and Jonathan Neman) and I were in college, there were two choices: food that was slow, expensive, and fresh — or fast, cheap, and unhealthy. We saw an opportunity to create a business where quality was never sacrificed for convenience. Just three months out of school, we started sweetgreen in Washington, DC.
Since then, we’ve become the go-to for millions of people looking for delicious, locally sourced food that’s made from scratch daily and limits waste. Today, sweetgreen operates over 215 locations around the country serving hearty, nutritious meals with local, organic, and sustainable ingredients from farmers we know and trust.
We make great food that tastes amazing because, to us, getting more people to eat well is our secret ingredient to changing the world.
The choices we all make about what we eat, where it comes from, and how it’s prepared have a direct and powerful impact on our health and mood, our neighborhoods, and the rest of the planet.
The easier we make it for all of us to embrace eating well — from how good it tastes, to how convenient it is to get, to how sustainable it is — the better off we’ll all be.
Dave Hopkins, Area Coach (Chicago-West suburbs) and Rubi Morales, Team Coach, at sweetgreen Deer Park's Grand Opening.Our local sourcing and earth-friendly menu means that we’re already 30% less carbon intensive than the average American diet. We work closely with our suppliers to help implement industry-leading strategies for carbon minimization.
Our core values — proudly displayed in every restaurant — guide our actions, and we aim to empower our customers, team members and partners to be a positive force on the food system. That’s why we’re building a transparent supply network, why we cook from scratch, and why we’re building a community of people who believe in the power of real food.
Bursting with variety, convenience, and quality, our menu is full of chef-curated bowls, plates, and salads overflowing with delicious, seasonal, local produce and dressed to impress — seriously, you’ve gotta try the spicy cashew dressing.
We’re always excited to add new ingredients to our menu that not only meet our food ethos but also deliver fresh, delicious flavors that we know the community will love.
We prioritize sourcing quality ingredients, with fresh produce delivered each morning. We have developed deep ties to producers in the state of Illinois, allowing us to build an extensive network of trusted farm partners. Currently, suppliers for sweetgreen include Gotham Greens (basil), Phoenix Bean (tofu), Lillie’s Q (honey barbecue sauce), Riveridge (apples), Mick Klug Farm (corn), and LaClare Creamery (goat cheese), to name a few.
Our local sweetgreen, located within Deer Park Town Center, is open daily from 10 a.m. to 9 p.m. The restaurant can accommodate 26 diners indoors, with room for an additional 24 people on the patio. Come on in and say hello or order online or on our app for easy pickup or delivery. With the sweetgreen app, you’ll also get exclusive access to special promos, rewards, challenges, seasonal specials and more.
Companies can invite nature into their workplace with an office program that delivers personalized, plant-forward meals at the same time every day. It’s called sweetgreen Outpost, a batch delivery program that brings locally sourced, made-from-scratch food to work. When a workplace participates with a sweetgreen Outpost, everybody enjoys:
• Low fees on all orders
• Healthy and delicious food made fresh to order
• Easy individual ordering & in-app customization
• Convenient pickup spot inside the workplace
• Daily batched delivery (with no minimum orders)
About the Author: Nicolas Jammet is co-founder and Chief Concept Officer for sweetgreen. Learn more at sweetgreen.com.
SOME OF THE LOCAL SUPPLIERS FOR SWEETGREEN INCLUDE GOTHAM GREENS (BASIL), PHOENIX BEAN (TOFU), LILLIE’S Q (HONEY BARBECUE SAUCE), RIVERIDGE (APPLES), MICK KLUG FARM (CORN), AND LACLARE CREAMERY (GOAT CHEESE).
Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cureall, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.
Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.
Crust:
• 1 1/2 cups flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cubed
• 1/4 cup iced cold water
Filling:
• 2 apples, peeled and sliced into thin slices
• 1/4 cup packed dark brown sugar
• 1 1/2 tablespoons flour
• 1 1/2 teaspoons lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• Caramel sauce
• Optional: 1/4 chopped walnuts or pecans
Crust:
(Note: If running short on time, store bought crust works great, too.)
Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.
Filling:
Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.
Assemble and Bake:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.
This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.
• 1/4 red onion, sliced
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• Sliced sourdough bread
• 1-2 tablespoons butter
• 4 ounces Brie, sliced
• Fig jam, or preferred choice of jam
• 1 Granny smith apple, sliced
• Arugula
• Thinly sliced ham, optional
Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!
This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.
INGREDIENTS:
• 4 tablespoons butter
• 2 cups Granny Smith apple, chopped
• ¼ cup pecans or walnuts
• 1/3 cup apple juice
• 3 tablespoons brown sugar
• 3 tablespoons dried cranberries
• 1 teaspoon lemon juice
• ¾ teaspoon cinnamon
• ½ teaspoon nutmeg
INSTRUCTIONS:
Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!
OCTOBER
OCTOBER 4TH
275 MOHAWK TRAIL, LAKE ZURICH | 7:00 PM
Sean Gaskell plays a 21-stringed West African harp (“kora”). Songs composed for the kora date back centuries to tell the story of the Mande empire. Gaskell studied in Gambia and has performed at more than 350 libraries, schools, and universities. Presented at the Ela Area Public Library (EAPL.org).
OCTOBER 7TH
LONG GROVE | 12:00 PM
Spend an autumn day in Historic Downtown Long Grove where scarecrow engineers can build their own scarecrows. Plan ahead and bring clothing and accessories to enter a contest for the funniest, scariest, and most creative scarecrow. Winners will be announced on Halloween Day. Learn more at LongGrove.org .
OCTOBER 14TH
DOWNTOWN BARRINGTON | 2:00 PM
Sip and savor while meandering Barrington’s downtown. Check in at a wide variety of businesses for a souvenir wine glass, sample pours and tour map. Park on the street or at the Village Center and Village Hall parking lots. Presented by the Barrington Area Chamber of Commerce (BarringtonChamber.com).
OCTOBER 17TH
ONLINE DISCUSSION | 4:00 PM
Meet virtually with Richard Goodman, author of “French Dirt: The Story of a Garden in France.” Goodman currently lives in rural Louisiana and has published other books, as well as pieces in the New York Times, Harvard Review, and Vanity Fair. Presented by Barrington’s White House. Go to BarringtonsWhiteHouse.com to register.
OCTOBER 18TH
ONLINE DISCUSSION | 7:00 PM
Hear expert advice from the nationally known Terry Savage on the current state of the economy and financial markets, including a Q&A session following her presentation. Presented by the Barrington Area Library. Register at BALibrary.org .
OCTOBER 27TH
LONG GROVE | 6:00 PM
Join this family-friendly, hour-long walk through the historic downtown, led by a costumed guide. Register online in advance at LongGroveHistory.org . Presented by the Long Grove Historical Society. Editor's Note: Tickets often sell out more than a week ahead. Date subject to change based on weather; check website to confirm.
NOVEMBER 8TH -
DECEMBER 31ST
MARRIOTT’S LINCOLNSHIRE THEATRE
This Tony and Grammy Award-winning musical tells the inspiring and true story of Carole King’s remarkable musical journey. From the chart-topping hits she wrote for herself and others, see a dizzying array of songs including “You’ve Got a Friend,” “So Far Away,” and “Natural Woman.” Show times and tickets at MarriottTheatre.com
“We sought out Renee to sell our home in Long Grove after seeing the success that she has had in our neighborhood. It quickly became obvious why our neighbors had chosen her. She is by far the most professional, thorough, and transparent REALTOR® we’ve ever worked with. Selling a home can be an extremely stressful experience. If you’re thinking of buying or selling a home, I would highly recommend her and her team. You simply won’t find anyone better in the business.”
- Marsha C.
