Happy Spring!

by Lisa Stamos

--------------

Our first food and entertainment themed issue attracted a wonderful mix of people doing what they love. On the entertainment side, we share the stories of actors, filmmakers, a playwright who also wrote the lyrics for his musical, and Chicago’s most-enduring and endearing vocal talent, Ron Hawking. Add to that a story about America’s literary giant Ernest Hemingway—that one of his closest friends was a long-time Barrington resident who served with him in World War I, in Italy. The Valley View Farm where Hemingway’s dear friends lived in Barrington is host to JourneyCare’s upcoming June 24 gala. It’s a story you won’t want to miss!

Our cover story about Jeff Galfer, as well as a visit with Matt Singletary—both of whom grew up in Barrington—will give you an inside look at life in Hollywood and how each is making it in the entertainment business. Times there have changed, and these dedicated talents are well on their way, even ready for takeoff, by creating their own path to success.

It is exciting to see the food and hand-crafted beer and spirits scene around Barrington growing. We have such a wonderful mix of restaurants in town. Add to that newcomers Flesk Brewing Company over at the Ice House Mall, getting ready to open as of press time. The brothers O’Brien are looking forward to welcoming the community through their doors with a hand-crafted beer from their microbrewery. Copper Fiddle, known for its award-winning spirits, offers a fun stop for a cocktails and live music over in Lake Zurich. Just up Route 12 from Copper Fiddle is a new restaurant, Zin Gastro Pub, offering the freshest ingredients and creative menu items with small plates, meals, and a Sunday brunch.

One of Barrington’s most cherished food stops is the Bread Basket Family Restaurant. We are excited to honor Chris and Sam Nikolaidis, its owners, who share their remarkable life stories in Quintessential People. For so many, going there for a meal is part of life in Barrington. The couple’s humble and fascinating beginnings and and achievements are an inspiration.

The farm-to-table movement is growing within our restaurants, and within local organizations like Smart Farm. When it comes to organic, hand-crafted local food and drink in Barrington, what’s old is new again. Barbara Benson’s feature, “Chicken Pot Pie and Cut-Rate Whiskey” is a thoughtful, yet humorous look at local epicurean history. Find out the role that saloons played in our town’s founding in the mid-1800s. Of course, back then everything was farm-to-table. We are just now catching up to how our pioneers sourced and made their meals.

We hope you enjoy our spring issue. Our advertisers tell you their stories as well, and how they can be of service to you. We appreciate them supporting Quintessential Barrington, and making this, Barrington’s signature magazine, possible. Please keep them in mind when you go to market.

Warm spring wishes,

signature

publisher@qbarrington.com