When faced with lemons—or many other fruits—the proprietors of Oh, Olive! don't contemplate lemonade. Instead, they envision freshly pressed batches of extra-virgin olive oil, such as their tangy Eureka-lemon variant. The family-run shops specialize in this flexible condiment and stock their shelves with estate-produced Delizia oils. Their catalog covers both plain and fused types with flavors that range from the spicy notes of chipotle peppers to the sweetness of blood oranges, a fitting complement to cuts of chicken and fish. They also vend balsamic vinegars from Modena, Italy. Fruits feature heavily in the imported collection, which includes pomegranate, blackberry-ginger, and cinnamon-pear vinegars in addition to a dark-chocolate infusion and the 18-year balsamic—a traditional vinegar aged in oak barrels and given a high-school diploma.
Often, the staff members don't separate the acts of purchasing and cooking with their wares. They prefer to interact with customers and host tastings, classes, and contests to encourage innovative recipes. Amid more than 60 kinds of oil and vinegar, Oh, Olive! sells meal add-ons as well. Tiesta Tea produces soothing, toasty brews, and stuffed olives contain hidden servings of jalapeños, sharp cheddar, and asparagus.
On a trip to Chicago from his native Italy, young Mario Tricoci changed his life forever. The fledgling hairdresser stopped in at a prestigious salon, where he impressed the owner with his impeccable display of skill and landed himself a job. The next six decades brought strings of industry awards and the opening of his very own salon, which soon exploded into 26 locations in four states. With his styling prowess proven both to the industry and to the clients he encountered each day, the coiffeur decided to share his gift with others. In 2004, he established Tricoci University to foster a new generation of cosmetologists and spa technicians trained to thrive in the luxury-spa industry.
Throughout the Midwest, Tricoci prot?g?s study a rigorous curriculum in high-end salon and spa surroundings to learn how to create beautiful hairdos, choose skin-flattering cosmetics, and beautify nails and skin. A team of experienced industry professionals readies pupils for the beauty world with in-depth classes, and outside education arrives via video demonstrations and guest-artist lectures on Vidal Sassoon's Wedge-Bob Postulate. More advanced students get a preview of their career to come by beautifying real people during instructor-supervised treatments, which lend the stylist essential experience as the client enjoys a pampering session at a discounted rate.
Basic Training Academy programs?captained by personal trainers who have either earned or are completing their NFPT certification?enlist the power of positive reinforcement to keep patrons sprinting toward their fitness goals. The 60- to 90-minute sessions, which trade in the shrill screams and sarcastic parrot sidekicks of a drill sergeant for supportive mantras, focus on flexibility, strength, and conditioning. Three levels of boot-camp classes put physiques through challenging calisthenics, torching fat while attendees hustle through picturesque landscapes and vault over elk in parks and forest preserves.
People who want to augment their training experience can enlist in Basic Training Academy's AZPAC (A-Z Physical Assessment Consultation) program. Personal trainers work one-on-one with clients to assess lifestyle patterns before creating personalized long-term fitness strategies. To cement the bonds of workout camaraderie and give students a chance to bask, the academy also holds an annual retreat to Devil's Lake State Park, where participants escape the noise of the city and learn that Devil's Lake is just like a normal lake, only with more chocolate in it.
Chef John des Rosiers wants visitors to his restaurant-shop Wisma—which means home in Indonesian—to enjoy eating meals in their own homes as much as they do in a restaurant. Using organic and sustainable ingredients, many sourced from local producers such as Q7 Ranch and Anson Mills, he and his staff assemble and cook each dish before sealing it in a recyclable container for customers. They draw inspiration from the culinary styles of Europe, Asia, and the Americas, and craft every dish from scratch. On a normal day in their kitchen, the chefs may top handmade pizzas with housemade sausage and pesto, cook vegetarian incan quinoa and madras curry, and sear beef barbacoa for fajitas.
Desserts at Wisma are also a focal point, not an afterthought. Tres leches and double-chocolate cakes cleanse the palate after main dishes, as do six sorbet and ice-cream flavors such as lemon-basil sorbet and mint-strawberry ice cream. The staff also stocks small-batch wines and seasonally changing craft beers by the bottle, which customers can taste before they take home to plant and grow more bottles of wine or beer. Though many see it only briefly, the shop is filled with eclectic decor such as exposed brick offset by a yellow bike hung on one wall, cow-print and plaid chairs, and floral lampshades.
The rays of the sun. The flicker of candlelight. The soft glow of fireflies on a summer evening. Humans are attracted to natural radiance, even in the metaphorical sense. While faces may not actually have the power to emit light, it's no surprise that phrases like "he was beaming" and "she lit up when she saw him" often find their way into the English language. The aestheticians at Medical Arts Unlimited's Advanced Skin Care Medical Spa understand the desire to keep the fires of youth burning bright. Ranging from facials and chemical peels to microdermabrasion and Botox injections, their results-oriented clinical treatments take years off of features while simultaneously delaying further signs of aging. In addition to their traditional treatments, aestheticians also equip beautifying technologies, including IPL and DioLite lasers, to keep skin healthy with the aid of the safest science. They also extend their handiwork's effects with a full range of products designed for the everyday maintenance of at-home use.
As a branch of the not-for-profit Advocate Health Care system, the Advocate Condell Centre Club has filled two 60,000-square-foot locations with fitness amenities for exercisers of all ages and ability levels, captained by professional and welcoming staff members. The club's philosophy follows the Advocate network's holistic approach, taking on a mission of all-over wellness with features for exercise, rehabilitative therapy, sports performance, and spa services. Much like a territorial wolverine, each of the facilities' elements?from a trove of resistance-training machines to a demonstration kitchen for cooking classes?occupies its own specialized area. Lake County magazine and Libertyville Patch have highlighted the club for its weight-loss systems and free training program for cancer patients, respectively.