Choice-meat maestros at both Stefanelli's new location in Lockport and longstanding shop in Blue Island stock shelves with italian sausages, imported wines and cheeses, and fresh carry-out-menu items and catering platters. The breaded eggplant sandwich ($4.99) slumbers under a blanket of red sauce and cheese, and the muffolatto sandwich ($6.99) dresses to the nines in a three-piece suit of hot capicola, ham, and mortadella, garnished with a corsage of genoa salami. Cap off meals with a traditional cannoli ($1.49) picked fresh from an Italian cannoli tree. Alternatively, the catering menu ratchets up proportions with platters of pasta, chicken entrees, and sandwiches such as the torta round sub ($29.99), sized to feed 10 people or an entire convention of toddlers. The full pan of baked mostaccioli ($39.99) arrives topped with cheese and a desire to feed at least 20 people, and the half-pan of chicken or sausage vesuvio ($29.99) feeds 10–15 people and comes sidekicked with italian potatoes and mushrooms drizzled in a white-wine sauce.
Voted "Best Pumpkin Fest" by viewers of Fox News Chicago, Bengtson's Pumpkin Farm captivates visitors with the autumn-themed fun of four new attractions, pig races, a 3-acre corn maze fit for all ages, and the Kids Village complete with a jail and a fire station. Swine speed toward the finish line 10 times daily, spurred on by the cheers of bleacher-seated audiences, and human competitors race playmates or sentient scarecrows through the giant Crazy Corn Maizey's swaying stalks. The Pumpkin Chucker launches gourds skyward, and pint-size patrons mirror mid-air trajectories on kiddy rides such as the new 90-foot Mega Fun Slide and Flying Frogs (free through October 30, excluding pony rides). Ghoulish chefs and mad scientists cook up screams in the Haunted Barn before sending the spooked off to enjoy the soothing effects and bleated lullabies of goats, zebras, kangaroos, and other critters at the petting zoo.
The doctors and staff at Integrated Physical Medicine treat a broad range of ailments by way of chiropractic techniques, physical therapy, therapeutic massage, and more. By taking a 360-degree approach—which entails applying a variety of treatment techniques to any given problem—the pros customize their rehabilitation methods in order to repair injuries and strengthen individuals’ defenses against future pain.
Keller's Farmstand was established only 21 years ago, but its roots run all the way back to the 19th century. Since emigrating from Bavaria in the mid-1800s, the Kellers have produced four generations of green-thumbed farmers, most of whom answered to the name Frank. It was during the reign of Franks I and II that the Kellers' first roadside produce stand opened, and the family's crop of grapes, raspberries, and potatoes helped their homestead survive the Great Depression. In the 1960s, brothers Frank III and Ray took over their father's farm and expanded the scope with corn, soybeans, oats, and hay grown on fields in Plainfield and Oswego. In 1991, Frank IV opened his first vegetable kiosk, and Kellers Farmstand was officially inaugurated.
These days, the three farmstands are open during the spring, summer, and fall, welcoming guests with fresh-picked seasonal offerings and annual harvest festivals. Depending on the location and the time of year, guests might find heirloom-tomato plants and flowers in finely wrought hanging baskets, ears of the family's specialty sweet corn, or homegrown pumpkins, gourds, and winter squashes. Their news page keeps shoppers up-to-date on the latest goings-on, with regular updates on flower sales, rain delays, and the farm?s ongoing battle with the mole men.
The Gomez family members first chose to share their family-style Mexican cooking with the Chicagoland area in 1992, founding Los Arcos Mexican Grill. Currently, the family's restaurant empire includes four locations, each of which shares a similar dedication to Mexican and Tex-Mex comfort foods. The chefs make all of the tamales and soups in-house, rounding out the selection with a traditional assortment of tacos, burritos, tortas, fajitas, tostadas, chimichangas, and more. However, they also demonstrate their willingness to create inventive new dishes. This is readily apparent in the menu's signature item: the hollowed out half of a grilled pineapple filled with pineapple pieces, onion, red peppers, jalape?os, and either shrimp and octopus or chicken and skirt steak.