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.
Of the 447 total acres that constitute the Lisle Park District, 58 of them make up River Bend Golf Course. Of those 58 acres, nearly 10% lie within federally protected wetlands, which course architect William J. Spears incorporated into eight of the course's nine holes. When water isn't the concern, the par 36 course and its bent-grass tees, greens, and fairways force players into difficult decisions involving course management, club selection, and which divot to bring in for office show-and-tell on Monday.
Wheatstack, nestled on the historic farmland of two of Lisle's earliest settlers, John and Bertha Hatch, doles out a bountiful harvest of comfort fare made from scratch. Warm up human food processors with an appetizer of choice, including 10 spicy thai or buffalo-style jumbo chicken wings or bruschetta constructed on a baseboard of country bread. To practice synchronized eating, patrons can dive into a serving of penne vodka swimming with pasta, roasted chicken, and parmesan cheese. A plate of sautéed lemon chicken sends angel hair pasta gliding across tongues like Roombas on ice, and seasonal veggies and a bed of wild rice snuggle up to an 8-ounce tilapia fillet, which can be grilled, blackened, or sautéed. Wheatstack's lengthy wine list pours out a variety of grapey nectars, including a Ruffino pinot grigio from Italy and a Raymond merlot. Little mouths 10 years old or younger can feast on offerings from the kids' menu, and guests with dietary restrictions can indulge in the gluten-free menu.
Vibrancy characterizes the atmosphere of Tapas Valencia, from the neon pastels popping out of the walls to the commotion at each table as diners pass around small, shareable plates such as cured salmon or beef tenderloin empanadas. Celebrating the Spanish dining tradition of “enjoying many appetizer-sized dishes,” the tapas restaurant also serves three kinds of paella, a Spanish rice dish originating from Valencia. Signature red and white sangria pair well with all of these meals and come in strawberry, peach, prickly pear, and mango.
Pump It Up's two indoor inflatable arenas bounce socked striplings high off the ground with a plethora of kid-friendly bounce pads. Trained, amiable staffers supervise fun-filled visits where parents can leap around with their kids through gargantuan, air-filled bounce houses, skip down air-filled slides, and slither like snakes covered in bacon grease through an air-filled obstacle course. Attendees can also focus their free play for special events, such as custom birthday parties and themed, private team parties. These themed soirees immerse children in a schedule of interactive activities befitting a pirate or a superhero while melting off youthful energy faster than ice cubes thrown into a running DVD player. Both giant arenas are climate controlled and maintained according to rigorous guidelines enforced by the well-trained staff and local police. Supplementing its thorough rule enforcement with expert installation and anchoring, Pump It Up holds itself to strict safety standards.