In 1966, taxi drivers Sam Levine and Fred Bartoli finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. Along with pal George Loverde, they invested in property just off the bustling Magnificent Mile, but then didn’t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, “Put pizza in it.”
Though the rest is history, it wasn’t quite easy. Bartoli and Loverde came from Italian and Sicilian backgrounds, but neither knew the key to a good pizza. It wasn’t until they hired Alice Mae Redmond, the woman responsible for the dough at Pizzeria Uno, that the Gino's East Chicagoans know and love was truly born. Although Alice Mae retired back in 1989, the recipe for her flaky, golden deep-dish pizza crust lives on.
Today, Gino’s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, customers find Alice Mae’s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings—from sausage and pepperoni to jalapeños and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don’t know how to work silverware, as is a bounty of sandwiches.
With an armada of kayaks, canoes, and stand-up paddleboards at their command, Midwest Paddlesport Adventures' team spearheads expeditions to bodies of water across Northern Illinois and Southern Wisconsin. Frequent trips include calming floats down the Fox River––which is densely populated by local wildlife––and Lake Andrea, a former quarry characterized by local rocks. The expert navigators safely guide groups to their destinations, pointing out animal tracks and majestic waterfowl and they commute to the office.
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.
The licensed educators at Kindermusik help enrich family relationships and bolster kiddies' mental development through interactive, music-focused play dates. Children from newborns to 7-year-olds can investigate the world of sound waves through age-specific sessions of sing-alongs, musical compositions, and sound barrier-breaking drum solos. ACE Music & Me sessions foster reading and language skills through dance and rhyme, and Village classes stimulate cognitive growth through musical activities. Guardians are encouraged to pick up a tambourine and belt out a note alongside their musical wards. After each pressure-free play date, Kindermusik instructors outfit each parent with a number of after-class activities suited to their child's developmental level and ability to impersonate Dick Clark.
The Chicago Cooking Expo packs 12,000 square feet of Arlington Park racecourse to the brim with culinary expertise, food trucks, and top local chefs on October 27 and 28. Local gourmands converge to nibble samples of international cuisines, sip wine and spirits, and indulge at a chocolate bar with chocolate fountains, crepes, cakes, and cookies. Notable foodies will sign autographs in a designated pavilion, and local culinary students will face off in skills competitions. Guests can take home more than just memories, as vendors will sell top-shelf cookware, specialty sauces, and gourmet chocolates. The Expo will also be taking donations for the Chicago Food Depository.
The finish line is a blur of color. Every runner and walker that arrives at Active Care ColorBlast 5K's end point looks like he or she just escaped in slow motion from an exploding chalk factory. In addition to sporting this prismatic new fashion statement, they all seem to have smiles on their faces. That's because the event is more of a celebration than a competition—getting as much color as you can takes precedent over getting the best time you can. In fact, lingering at key points along the 5k route is encouraged. It's at these locations, named color stations, that volunteers toss colored powder—which is made from completely natural and biodegradable food-grade cornstarch—towards the participants, turning their white t-shirts into something akin to tie-die.
More hues wait at the finish line, where group color throws begin immediately after the race's end. As the vibrant cloud rises above the crowd, it announces a collective victory, not just for each participant but the community as a whole. 100% of proceeds from each Color Blast 5k benefits Clearbrook's programs and services for individuals with intellectual and developmental disabilities.