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.
Conceived by Las Vegas restaurateur Mark DiMartino, Tilted Kilt Pub & Eatery evokes Ireland by way of Vegas, with waitresses dressed in plaid mini kilts shouldering trays of chilled beer and pub fare. Like an enchilada stuffed with four-leaf clovers, the eatery’s irish nachos interpret a south-of-the-border classic in a Celtic way, slathering potato chips in cheese sauce and seasoned ground beef. Alternatively, pot roast and vegetables simmer traditionally in the Olde Dublin irish stew’s Guinness-infused beef stock. Barkeeps pour a full bar’s worth of wine, cocktails, and beer, which surfaces in bottles, bombers, and multi-brew mixes such as the Blue Moon-and-Guinness combination. 56 high-definition TVs—including three jumbo TVs and four screens on the outdoor patio—glow with a ceaseless parade of professional and college baseball, basketball, and hockey, and live bands add to the entertainment smorgasbord on Friday and Saturday nights.
Bowling is the great social equalizer—a common ground where grizzled undercover clowns, blue-collar English lords, LARPer librarians, big and tall lingerie models, hordes of hive-minded hipsters, and the other two social demographics that comprise America can unite in common cause and topple a gaggle of stuck-up, inanimate wooden pins. Brunswick has been a household name in this egalitarian pastime almost since the beginning, with a company history that dates back to the 19th century, providing classic American good times to all manner of patrons across the country. And with today's Groupon tying the room together, you'll get to play two games (up to a $10 value) in its hallowed halls wearing a pair of freshly disinfected bowling shoes (a $3.99 value).
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.
Golfer’s Paradise’s friendly golfing confines foster year-round golfing within the indoor hitting stalls of their AboutGolf simulators. Using real clubs, players pulverize orbs into an immense screen that utilizes 3-D graphics to vividly emulate the immaculate greenery, calculated topography, and yellow-brick cart paths of some of the world’s most famous courses. Golfers can trace powerful drives into the windswept, simulated stratosphere of St. Andrews Old Course or evade the treacherous water hazards at Michigan’s Robert Trent Jones–designed course, The Heather. Along with technology that ensures each shot travels in a realistic manner, the simulators boast advanced swing-tracking sensors that collect data and even offer advice to correct unsound swings.
A staff of PGA-certified instructors oversees Golfer's Paradise's two executive-style lounges, offering expert advice to help transform swing imbalances into trustworthy motions. Pupils benefit from the instructors' hard-won wisdom combined with the computer-generated feedback of the simulators, which reveals detailed results of the position of one's clubface at impact and the effects of sweaty-palm syndrome.
PGA Class A instructor Mike Erwin has a resumé that sparkles with such gems as time spent working with PGA professionals, as well as a quarter century spent teaching the fundamentals of golf. During each of his lessons, Erwin focuses on the three core components of the swing: grip, posture, and impact position, drilling students in basic skills to build consistent, top-notch performance on the course. Lessons infuse old-school fundamentals with sophisticated technology, recording sessions with 3-D K-Vest apparatuses or digital V1 swing analysis that allows pupils to monitor their posture and correct common mistakes such as improper positions that cause loss of power instead of hitting it with the club. In addition to mentoring players one-on-one, Erwin fosters early development of fair play and concentration with junior golf classes and hones driving distances with winter golf skill seminars.