The Holiday Star Theater, originally Holiday Theatre, opened in 1950. Classic Cinemas took over the theater in 1980 and renamed it the Park Forest Theatre. In 1990, Classic Cinemas restored the theater to much of its original 1950s appearance, and divided the auditorium into two screens, with capacities of 374 and 276 seats
At FieldCrest School of Performing Arts, students ascend through three levels of stardom?I'm a Star (for toddlers through preteens), Fashion Plate (for toddlers through preteens), and Camera Ready (for teens)?through bundles of acting, modeling, and dance classes that build a solid foundation of arts education. Acting classes build upon pantomime and improv before moving into performance and technique, and modeling sessions teach students how to prowl and pose like a pro on the catwalk. Ballet, jazz, tap, and hip-hop lessons give pupils the grace and moves they need to perform classical and contemporary routines.
Since its founding in 1977, FieldCrest has cultivated a motivational environment that encourages self-expression and poise. Besides arts classes, it also offers etiquette courses that can convert even the most slovenly kids and adults into Miss Manners devotees.
Within Governors State University, the Center for Performing Arts welcomes audiences for engaging seasons of entertainment from fall to spring. No matter the weather outside, the venue's spacious stage keeps hearts warm with classic plays, elec
A smattering of 20 sauces and seasonings dripping from handspun wings coats patrons' fingers as they cheer on their favorite professional sports teams broadcast on Buffalo Wild Wings' TVs. Eyes are torn between watching teams dribble a ball, shoot a puck, and land a grand jeté, and plates of plentiful wings, burgers, wraps, salads, and ribs. For more entertainment, trivia games exercise brains, and the Blazin' Challenge offers recognition for those brave enough to down a dozen wings slathered in the eatery's hottest sauce in 6 minutes.
Some traits are hereditary: hair color, height, even color-blindness. Aguamiel founder Sylvia Xim?enez inherited something else: a passion for Mexican cooking. As a 3rd-generation restauranteur, she got her start when she was just 14 years old, working in the bustling environs of her family's Santa Fe Restaurant. During her years in the industry, she cultivated a sense of culinary adventurousness, finding ways to bring out each dish's inherent complexity. Xim?enez also relied on her precise attention to detail to make sure that every customer left the table counting the days until they could come back. It's these qualities that earned her attention from the ABC7's "Hungry Hound" Steve Dolinsky, and earned her a place on The ? Beat's list of up-and-coming Latin entrepreneurs. It's these qualities that diners experience every time they enter Aguamiel's door.
In order to help fulfill her vision, Xim?enez hired chefs that shared her own passion for authentic (but inventive) Mexican cuisine. The chefs at Aguamiel pack a pretty hefty resume. Executive chef Enrique ?Kike? Gomez spent decades as a teaching chef for Rick Bayless at Frontera Grill, and young-gun sous chef Fernando Manriquez topped the ranks of his culinary school at just 18 years of age. Together, the pair share an understanding of old and new, valuing both scratch-made preparations with traditional ingredients and the exciting possibilities of newer techniques such as molecular gastronomy. This shines through in their dishes; diners might opt for cazuela??roasted chayote, potatoes, and zucchini in pascal sauce. They could also sample ceviche made with ocean-fresh albacore tuna, or seared pork belly paired with mashed sweet potatoes.
No matter the order, dishes from Aguamiel's kitchen pair well with drinks from the well-stocked bar. Not content to simply follow the same old script, Aguamiel's mixologists have crafted a full menu of cocktails that you won't find at the average Mexican restaurant. The Rubia Bonita mingles Patron Silver with bitter orange liqueur, simple syrup, and lime juice before introducing a refreshing combination of fresh strawberries and cilantro leaves. Classicists find refuge, too; the bar also sports an extensive menu of traditional margarita preparations, as well as non-alcoholic agua fresca.
The legacy of Zuni’s House of Pizza's signature-pizza recipe dates back to 1954. On each pie, gooey cheese melts over robust lochs of sauce atop a thin- or stuffed-crust foundation, which is then peppered with a panoply of fresh pepperoni, green peppers, mushrooms, or other toppings. At the Cedar Lake location, chefs cycle between a variety of 20 appetizers, 20 entrees, and 13 sandwiches—such as a southwest roll-up drizzled in mexi-ranch dressing. The Dyer location focuses on classic-pizzeria fare, with five specialty pies complementing fragrant farfalle pastas and piping hot calzones. Frothy suds sidle up to slices at both locations for a pairing as classic as muscle cars and drive-ins or drag racing while reading Archie’s comics.