Compare Transport LLC dispatches a fleet of clean, punctual taxi vehicles for general and airport transportation around Chicagoland. Most of the company’s drivers have decades of experience, and their language fluency includes Polish, French, Greek, and Spanish, allowing them to easily serve and transport their customers.
Bachman Aero's FAA-certified pilots take to the sky inside choppers for flight services such as aerial photography, sightseeing, or lessons in helicopter certification. They provide beginning pilots a chance to log hours in their helicopters, helping students prepare for commercial pilot flight exams or their oral exam on pig Latin pilot jargon. The in-house instructors also groom accomplished pilots for a career in teaching with instructor lessons.
With its massive selection of varietals and styles, Lynfred Winery seems determined to make something for almost any wine drinker. The cellar brims with everything from bold, spicy reds to crisp and refreshing whites, as well as fruit wines made from apples, cherries, rhubarb, and pears. The grapes arrive from vineyards throughout California and Washington state, although the rest of the fruit typically comes from a bit closer to home, including growers throughout Michigan and Wisconsin. Despite this variety, the staff's commitment to approachable, fruit-forward flavors characterizes virtually everything that the winery makes.
This dedication to easy drinking seems only natural given the winery's origins in a home basement. In 1975, Fred Koehler, along with his wife Lynn, decided to try to re-create the family wines his father and grandfather had made throughout the 1920s. The batches grew larger with each passing vintage, and, in 1979, Fred and Lynn chose to upgrade their homespun hobby into a commercial venture. Within six years, Lynfred Winery's creations began to appear in the national spotlight as they garnered awards and medals from wine competitions across the country. This attention allowed Fred to swell production even more, eventually expanding to a larger location in 1990.
Fred and Lynn's legacy continues to inspire the staff as they operate a facility that creates more than 100,000 gallons of wine each year using as many as 80 varietals. These wines appear on restaurant menus, on retail shelves, and inside fish tanks throughout the Chicagoland area.
The Great American Cooking Expo presents "It's Just a Taste: Food and Wine Festival" brings together celebrity chefs, culinary trendsetters, and food and wine connoisseurs for two days of eating, drinking, and education. The event fills Arlington Park Racecourse’s 50,000 square feet with delicious aromas generated by more than 100 exhibitors, who alternate between demonstrating advanced techniques and providing tasty morsels and wine samples for the crowds. While professionals show off the methods that produce exceptional flavors, more than 25 premium beverage manufacturers offer up the perfect wines to pair. They provide more than 125 wines to sample, along with ample spirits and cordials.
The event’s organizers hope to provide more than fleeting culinary satisfaction. They also organize stations to help generate menu ideas, teach specific recipes, or inspire visitors to find the perfect gift for a culinary-inclined friend, whether it’s a set of new pots or a kidnapped celebrity chef.
Naturally, the chefs at Cooper’s Hawk have a sharp eye when it comes to wine pairings. Each of the restaurant’s contemporary dishes is crafted with a particular wine in mind, which makes plenty of sense given the fact that there’s a winery located just next door. Surrounded by oaken barrels and racks lined with glistening bottles, diners may be forgiven for thinking that they made a wrong turn and ended up in the winery itself. After your meal, see the real thing in the Napa–style tasting room, where you can sample up to eight different wines. The selection includes something for everyone, including graceful blush wines and cabernets whose flavors unfold like a novel scribbled on the wings of an origami crane.
After undergoing a complete overhaul for the 2013 season, Eleventh Hour Haunted House swallows visitors in 30,000 square feet of strobe lights, fog, and theme park-quality sets—some of which loom over patrons at 20 feet high. Such epic scale has earned the indoor labyrinth a coffin full of accolades, including the title of "Best Overall Halloween Event" from ChicagoHalloweenGuide.com last year. But despite the ominous environments and bloodcurdling characters, Eleventh Hour actually eliminates the scariest part of the season: long waits. Instead of making guests stand in line or rake invisible leaves before heading inside, the haunted house invites them to kill time in a festival area with food and refreshments for sale.