svm-mag_04072014

o g l e c o u n t y l i v i n g m a g a z i n e 1

Bulk RateU.S. Postage

P A I DPermit No. 440

Sterling, IL 61081

PRSRT STD

P.O. Box 498*****ECRWSSEDDM*****

Postal Customer

Garden, landscapecenter shows offplants ... naturally

Homemade saucea family secret at

Mimmo’s Pizza

Swing into springwith early round

of Edgewood golf

Spring 2014

L I V I N G


!"

Hidden No More

Customers invited to wander among garden center displays

Articles and advertisements are the property of Sauk Valley Media. No portion of Ogle County Living Magazine may be reproduced without the written consent of the publisher. Ad content is not the responsibility of Sauk Valley Media. The information in this magazine is believed to be accurate; however, Sauk Valley Media cannot and does not guarantee its accuracy. Sauk Valley Media cannot and will not be held liable for the quality or performance of goods and services provided by advertisers listed in any portion of this magazine.

PublisherTrevis Mayfield

Advertising DirectorJennifer Baratta

EditorLarry Lough

Magazine EditorMarla Seidell

Page DesignRobin NorburgMatt Lindstrom

Published by Sauk Valley Media

3200 E. LincolnwaySterling, IL 61081

815-625-3600

L I V I N G

4 s p r i n g / s u m m e r 1 4

featuresArea of natural beauty

White Pines State Park offers limestone bluffs, towering white pines !

American, Italian cuisine on menu Mimmo’s Pizza to celebrate 25 years of great food and service""

Hidden no more

#$Customers invited to wander among garden center displays

Bringing families to the table

Belly Fire Farm a bio-intensive, organic farm "$"$"$"$

It’s a wonderful place to go

and just relax Edgewood Golf Club a

challenging but serene course #%#%#%#%

A place for all stages life Families celebrate reunions to anniversaries at White Pines Inn#&

Things to DoSpring and summer events in Sterling and Rock Falls

'&'&'&

6 s p r i n g / s u m m e r 1 4

Natural BeautyArea of

BY KIMBERLY WATLEY

SPECIAL TO OGLE COUNTY LIVING

White Pines State Park o!ers limestone blu!s , towering white pines

White Pines State Park has been a backyard getaway for Ogle County residents since the late

1920s when it was acquired.“!e thing that jumps out to new visitors is

a striking area of natural beauty,” said Elmer Stau"er, site superintendent.

Out-of-towners, including many from Cook County, use the park and its amenities as a staycation destination.

It is just far enough away from the city, without the expense of major travel. Visitors

often #nd themselves in awe of the rustic and majestic setting that is hiding in northern Illinois.

Pine Creek, which $ows through the park, is where the roads $ow into the creek. Fords were added as a way to avoid adding bridges. Instead, the road was built into the creek.

Driving on $owing water is one memory many never forget, Stau"er said.

“!e #rst time you drive across, you kind of feel like the creek is going to take you away,” he said with a laugh.

!ough the state has signi#cantly cut the budget for all state parks, the White Pines sta" closely monitors the fords as well as the rest of the park.

“!e creek can come up fast after heavy rains,” Stau"er said. “We close o" the crossings and monitor the creek very closely.”

With the park being the beloved gem it is, he said, visitors often pick up liter or report anything that is damaged.

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“!e visitors have become a part of the team.” Stau"er said. “We have Scout groups who do service projects too,” which help o"set the funding it lacks.

“We are doing the best we can with what we have, and we are proud of what we’ve done.”

Small for a state park, White Pines’ 385 acres seem larger, Stau"er said, because almost the entire park is being used for something.

“It is laid out in a manner that makes use of each acre,” he said. “Some parks are a few thousand acres but aren’t developed. I think this park is highly, but carefully, developed to protect the natural resources.”

!e limestone blu"s and towering white pine trees are unusual for this part of the Midwest, making visitors feel much farther from home.

Whether you are planning a day trip or staying in a log cabin at White Pines Inn, adjacent to the park, it is a new experience each time, Stau"er said.

“Seasons, time of day, weather – you can be walking in the same place, but with those changes, you have a di"erent experience every time you come,” he said. “!e natural beauty is constant and waiting for them to visit.”

Although the park sta" works closely with White Pines Inn, that is a private enterprise, owned and operated by Beth Henderson.

“We work hand-in-hand with Beth and her sta" to provide a quality outdoor experience,” Stau"er said.

!e inn features log cabin rentals, a gift shop, restaurant and theater, along with the Wedding Canyon and a reception center, LaBranche, in Polo.

In the park, seven marked trails cover roughly 5 miles combined. Camping, picnicking, hiking and simply enjoying nature, are some visitor favorite, according to Stau"er.

“!is is a place where a lot of people, when they have friends and family visiting, they bring them, and share the experience to show them what a special place we have here in Ogle County,” he said.

Often, he said, those who have grown up in the area take the beauty for granted, but they are quickly reminded by their visitors’ reactions that, “Yeah, this place is pretty special.”

Stau"er started as a summer worker at White Pines in 1974. Now he is the site superintendent, and for Franklin Creek as well.s

Photo by Alex T. PaschalOgle County Living

Carl and Amy Trimble of Oregon plan their search for a cache at White Pines

State Park. A high tech scavenger hunt, Geocaching can be done with

nothing more than a GPS and a good pair of shoes.

White Pines State Park6712 W. Pines Road, Mount Morris815-946-3717

Continued from page 6

10 s p r i n g / s u m m e r 1 4

Edgewood Golf Club a challenging but serene courseBY JOHN KERMOTT


It’s A Wonderful Place to go and Relax

Edgewood Golf Club has a challenging course, but it also serves a higher purpose.

Edgewood is a public, 9-hole layout among the rolling hills south of Polo. !e 3,120-yard, par 35 course was transformed out of Mrs. Scholl’s farmland in 1964 by a group of local men who wanted a place to play that was closer than Oregon or Dixon. Now, ironically, golfers will drive in from Rockford and other distant towns to play the peaceful course.

Tom Preston, a former Rochelle police o"cer and Ogle County sheri#, comes down from Oregon for a round of golf.

“It’s a wonderful place to go and just relax,” he said. “I enjoy it immensely.”

Because it’s in a quiet country setting, right out in the middle of everywhere, golfers will often be joined in their round by the natural wildlife.

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“It’s nice when you’re gol!ng and the deer come through,” Preston said. "e deer seem to be willing to let golfers play through.

While the course is peaceful it will also test your gol!ng skills. “It’s a challenging course, with some long holes,” Preston said.

Owner Bill Burkardt agreed.“"e !rst hole, a 430-yard par four to an elevated green,

was featured in the Rockford paper as the hardest par four in the area,” he said.

Burkardt, who bought the course in 2008, has done extensive remodeling on the clubhouse and made improvements to the course. He says that’s part of what makes this course unique is that every hole is di#erent.

“Number 2 is 110 yards over a creek, and then over a sandtrap to the green that’s 50 feet above the tee box,” he said. “And on hole number 7 you tee o# on a hill and shoot down to a green with a pond behind it.”

Burkardt is better known in the area as the owner of Burkardt’s LP gas, a propane gas delivery company. "e golf course, he says, loses money every year – not because of poor management, but because of a di#erent purpose of management.

“We’re in the gas business to make our money,” he said. “We’re in the golf business to serve the community.”

One way to serve the community is by allow charitable organizations to play the course for half-price, so they can play 18 holes with a cart for $10 on weekdays and $11 on weekends.

Continued on page 12

12 s p r i n g / s u m m e r 1 4

“And people can have bene!ts out here and have the course for half price,” Burkardt said. All kids 12 and under play free with a paid adult. “We love doing these kinds of things,” he said.

Even during the winter, the clubhouse is open to the community !ve days a week. It’s a comfortable setting with a !replace (gas, of course), which is always welcoming.

“When you walk through the door,, they treat you like family,” Preston said.

Periodically, throughout the winter the property is opened for family sledding on the hill, and a menu of mac and cheese, hot dogs and hot chocolate is o"ered.

Breakfast, lunch and dinner are available each day the club is open, and on the second Tuesday of the month (February through November), a special meal is featured.

“I cook on the grill,” Burkardt said, “and we have steak, pork chops, chicken breast, potato, and salads, all for $10.”

In the fall is the annual Fish Fry Fundraiser.“Gary Farley, from Farley’s Appliances, joins us,”

Burkardt said. “#e guys provide the !sh, and I supply everything else. We usually make about $2,000 with that, and all the proceeds go to the Dixon and Polo food pantry.”

Edgewood is a course that o"ers both a challenge to the golfer – and way to make a di"erence in the community.s


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Ogle County Golf Courses EDGEWOOD GOLF CLUB10684 W. Edgewood Road, Polo815-946-3636info@clubedgewood.comwww.clubedgewood.comPRAIRIEVIEW GOLF CLUBRoute 72 and German Church RoadP.O. Box 1075, Byron815-234-GOLF (4653)[email protected] RIDGE GOLF COURSE3069 N. Hill Road, Oregon815-734-4440www.silverridgegolf.comSUNSET GOLF COURSE216 Sunset Hill, Mount [email protected]

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BY KIMBERLY WATLEY


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Families celebrate reunions to anniversaries

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White Pines Inn, nestled in White Pines State Park,

is a place to build memories.Although not just for

weddings, as many as 90 couples a year exchange their nuptials at its Wedding Canyon and at LaBranche, in Polo.

Moreover, it becomes a destination for family traditions, said owner Beth Henderson.

Family reunions, birthday parties, showers, anniversaries, and vow renewals are some of the many special occasions generations continue to celebrate.

Several others come back each year to camp inside a log cabin, or take in a show at the inn.

“It really is a place for all stages life,” she said.

In business 80 years, with Henderson at the helm for 25 years, the inn exudes rustic charm, combined with an elegant !are, to provide a retreat for visitors.

"e restaurant features homestyle cooking, from individual meals to parties with several hundred guests.

“Everything is homemade,” Henderson said.

"e recipes are a “collection through life,” much of which she learned growing up in the kitchen with her parents and grandparents.

“We’ve had great cooks – not chefs – but real cooks, along the way too,” she said.

Erika and Zachary Oltmanns were married there on Jan. 4.

“"e food was outstanding,” Zachary said. “Erika and I got many compliments on how well the food tasted that night.”

"eir plans were slightly changed because of a snow storm. However, the couple say the sta# went along una#ected, providing them and their guests with an amazing time.

“"e White Pines sta# quickly was able to rearrange the rooms to accommodate our over 250 guests,” Zachary said. “We had our wedding and reception at LaBranche. We couldn’t have thought of a better place to have

“We had our wedding and reception at LaBranche. We couldn’t have thought of a

better place to have it, to be honest.”

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it, to be honest. With the snow!akes falling outside, and the cozy "replaces on inside, it was just perfect.”

#e Wedding Canyon is a 6-acre rejuvenated gravel quarry. From Mid-May through early October, Henderson said, every Saturday books up quickly for weddings. However, never is more than one at a time scheduled.

#e site features mature white pines, limestone formations, waterfalls, ponds, fountains, a large variety of statuary, arches, trellises, and a seemingly endless amount of backdrops for photography.

Although outdoors, it provides all the indoor conveniences, including air conditioned dressing rooms.

It has several add-on amenities, including horse and carriage, non-denominational pastor, 29 log cabins, cakes, invitations, and connections to others who provide services to complete any special event.

“It is a mini destination,” Henderson added. “We have many brides from Chicago, some from around the world, who are formerly from here and come back home.

“We can plan things long distance, have a whole bridal and banquet sta$. It is also a nice alternative for those who don’t belong to a church or simply love the outdoors.” s

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Hidden Timber Gardens, nestled amongst acres of white pines, seduces the senses in a way only nature can.

Tucked into the rural woodland landscape just 6 miles east of Oregon on Chana Road, Hidden Timber Gardens is a retail garden and landscaping center that o!ers an exceptional variety of trees, perennials and annuals refreshingly displayed in natural settings.

“Our concept is to let people see what plants look like when they are fully grown,” said Monica Putnam-Williams, who, with her husband, Jim Williams, started the business in 2008.

Customers are invited to wander among the display gardens, tucked amidst more than 800 fragrant, whispering pines, to get a true sense of what the established plants and trees will look like.

“Our display gardens have the same plants

growing in them that we sell,” Monica said. “Many plants don’t look very attractive growing in a container, nor can you tell what size they are going to be. We wanted to be able to show customers what a mature plant will look like and to give them a visual to help when planning their gardens.”

"e gardens also trigger the imagination by combining textures, colors and movement to help people create their own gardens.

"e couple’s favorite garden was designed by Williams using the style of Netherland designer Piet Oudolf – designer of the Lurie Gardens in Chicago’s Millennium Park.

“Piet Oudolf designs with plant textures in mind before he considers color,” Monica explained. “In our Piet garden, we have many ornamental grasses and perennials with

Customers invited to wander among

garden center displays

BY LUCINDA HALL


All Photos Submitted by Monica Putnum

Hidden no more

Hidden no more



great texture from the leaves and from the seed heads.”

!e garden transitions color and textures from season to season

with spring Virginia blue bells, summer "owering perennials, fall grasses, and #nishes in winter with interesting seed pods heads that provide contrast against the snow. Intertwined are ornamental trees and shrubs that evolve through the seasons.

“Piet once said he didn’t like a plant un-less it looked good when it was dead,” she laughed. “He wanted to design gardens that had di$erent looks for di$erent seasons – such as a winter garden with seed heads shimmering in ice coatings.”

!e peaceful shade garden display is anchored by a massive three-trunk cottonwood tree providing the perfect environment for

the many hostas, coral bells and wild columbine that

thrive in the sun #ltering shelter the tree provides. In

late spring, the cottonwood releases thousands of white

feathery seed capsules, giving the allusion of snow.

Hidden Timber Gardens is widely known for it’s collection

of more than 100 di$erent hostas varieties. Shade-loving hostas come in a range of colors from the most delicate of pale greens to bold deep blue hues. Variegated leaves can also provide another color dimension. !e same is true of their size, from petite to massive. !e 2014 hosta of the year is Abiqua Drinking Gourd, with a bold blue colored and cupped leaf the size of a small dinner plate that catches water. !is award winner, along with past winners, is a part of the center’s collection and available for sale.

More than 200 shade, ornamen-tal and fruit trees, as well as a large selection of shrubs, are also available. Because the trees are displayed in secure underground containers, customers get a better perspective

of the size of the tree and how it will look in their landscaping.

With an emphasis on providing the healthiest of trees, Hidden Timber Gardens employ a pot-in-pot system rather than the typical “ball and burlap” method. Pot-in-pot trees are grown in containers to allow them to achieve more extensive, undisturbed root systems. !e containers are then placed in a larger container, with a layer of gravel, in the ground. An extensive irrigation system allows for regular watering. Trees are kept in their container, some as large as 25 gallons, until moved to a permanent location, helping to keep root system disruption and stress to a minimum.

“I don’t know of any garden center around here that has the pot-in-pot system,” Monica said. “!at is mostly done by growers. Our inventory is always really healthy looking and not stressed out because it is always being taken care of.”

While some perennials are gown on site, the majority of trees and plants are obtained from growers in the same cold-hardiness zone as Northern Illinois. It is well known that the hardiest plants are native to an area.

Key to selecting plants and trees is choosing the right plant for the right place, Monica advised. If a plant is growing in the proper conditions, it will not require as much maintenance. !e lowest maintenance plants and trees will be native to the region. Hostas are easy for shady spots. Ornamental grasses, cone"owers and sedums are better suited to full sun.

“When choosing a tree, shrub or perennial, make sure you know what type of soil you will be planting in – sand, clay, moist, dry and light conditions such as full sun, part sun or full shade,” Monica counseled, “Also, know how much time you want to spend in the garden. If you want something that doesn’t need much care, you don’t want to buy a plant that needs a lot of attention or it is going to die!”


20 s p r i n g / s u m m e r 1 4


Get away... Hidden Timber Gardens462 S. Chana Road, Chana815-751-4162www.hiddentimbergardens.cominfo@hiddentimbergardens.com Open April 22-Oct. 31Hours9 a.m.-6 p.m. Tuesday-SaturdayNoon-6 p.m. Sunday (April-June only)Closed Monday

Hidden Timber Gardens also provides complete landscaping from design and plant selection to delivery and installation. Jim spends much of the winter designing land-scapes, then he begins installa-tions in the spring, working un-til the ground freezes. He starts every project understanding the customer’s vision and crates designs to capture that image.

!e couple are still somewhat amazed by the unusual journey that led them to open Hidden Timber Gardens. !ey were high school sweethearts in Polo before she left to pursue college and a career as a paralegal in Chicago. He became an accomplished sheet metal fabricator and welder.

Fate would intervene, and years later they would

reconnect, marry and start a family on their Chana property. It was then that they started gardening and fell in love with it. She eventually achieved her Master Gardener designation from the University of Illinois Extension program. He went on to receive his AAS degree in Horticulture and Landscape Design and Construction at Kishwaukee College.

Asked what inspires her, Monica quickly responds: “Spring time and nature!”

“I’m always amazed that I can grow something!,” she said. “Every spring I’m excited to see the plants and trees growing and lea"ng out. We walk through the gardens every day to see how they are changing and what’s blooming.” s

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American, Italian Cuisine

BY CASSANDRA ZIMMERMAN


Mimmo’s Pizza to celebrate 25 years of great food and service

ON MENU

Mimmo Maniscalco has been sharing his family’s recipes and dreams with the Forreston community for the past 25 years at his family-run restaurant, Mimmo’s Pizza and

Lounge.Mimmo, along with his wife, Angela, and their children love to

provide freshly cooked homemade pizza, pasta, sandwiches and juicy steaks for eat in, delivery, and pickup.

!e restaurant, located on Main Street and specializing in American and Italian food, has something for every craving. !e well known and loved pizza has one special ingredient – the homemade sauce.

!e recipe is a long-standing family tradition that, according to Mimmo, “has been passed from my grandfather to my father and from my father to me for at least the past 75 years, probably more as that is as far back as I can remember.”



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“Many pizza sauces cater to certain tastes, either sweet or spicy, but not everyone prefers one over the other,” he explained. “Ours is di!erent. "e Maniscalco family sauce has just the right texture and a perfect amount of spice to tempt everyone’s palate without being overwhelming.”

Customers can enjoy traditional pizza toppings from choices such as Italian sausage, mushrooms, and shrimp, or can choose one of the several specialty pizzas, such as taco or pulled pork.

Mimmo also makes a specialty Margherita pizza, a traditional Italian delight that is topped with tomato, mozzarella cheese, and basil.

"e restaurant will feature a new menu starting in March with new items in addition to customer favorites, such as the chicken dinner and one-third-pound hamburgers.

Mimmo’s has specials every day of the week."e Friday Fish Fry and Prime Rib Saturday specials, which comes

with a 14-ounce USDA certi#ed choice ribeye steak, have caught the eyes of many locals, who say the food as well the atmosphere are fantastic.

"e restaurant also has a Taco Tuesday, and the Wednesday special is homemade Chicken Georgio.

"e restaurant also has special events for holidays and special occasions, such as the annual Halloween Bash, allowing the Maniscalco family to create and share their memories with friends and customers in the place that is so special to the family.

Mimmo and his family are also supporters of Forreston High School and the local community. "roughout the year, Mimmo’s provides discounts and donations for the Booster Club and other community organizations.

For Mimmo, the most important part of his restaurant is the ability to provide the community with great food and support.

“We are grateful to the community for allowing us to become a part of Forreston over the past 25 years and hope to continue to provide them with our great food and service for many years to come,” he said. “"e celebration of our 25th anniversary is a milestone that we will celebrate with the community in November.”

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Order up Mimmo’s Pizza and Lounge111 Main St., Forreston815-938-2406Hours4-11 p.m. Monday-Thursday10:30 a.m.-2 p.m., 4 p.m.-1 a.m. Friday4 p.m.-1 a.m. Saturday4-10 p.m. SundayFacebook: https://www.facebook.com/pages/Mimmos-Pizza-Lounge/194835080554116

26 s p r i n g / s u m m e r 1 4

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Children were busy painting their concretesquare during

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Photo byEarleen HintonOgle County Living

Travis Hogan, Brodhead, Wis, pulls 318.97 feet duringLeaf River Daze’s tractor pull

Photo by Chris JohnsonOgle County Living

28 s p r i n g / s u m m e r 1 4

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Bringing families to the table

All Photos Submitted

Belly Fire Farm a bio-intensive, organic farmBY KAYLA HEIMERMAN


Bringing families

to the table

Bringing families

to the table

30 s p r i n g / s u m m e r 1 4

Barniture

on the farm.”Parra, 38, and Hoehn, 33, moved to the farm

in 2012. !ey are about to open their third grow-ing season.

!e name Belly Fire Farm is a play on words, the couple say.

“!ere’s the belly "re that farm food brings us; it "lls us up and fuels our bodies,” Hoehn explained. “!ere’s also the fact that a good, organic, sustainable farm fuels the belly of the earth, the ground.

“And then there’s this other piece – the passion, and the "re in the belly that it takes to truly jump into farming in the current environment.”

Parra and Hoehn, who are married, graduated from Stateline Farm Beginnings, a farmer-led training and support program designed to help people plan and launch sustainable farm businesses.

!e couple chose organic, sustainable farming because it makes sense, they say.

Organic farmers closely examine the relationships between the land, the sky and the plants, Hoehn said. “It’s smart, because the more we understand our land, the less we

For Adolfo Parra and Danica Hoehn, their small, organic family farm is about nourishment – not just nourishment of

the body, but nourishment of the soul.“We hope that we can provide people not only

the vegetables they want, but also the connection to the land they want,” Hoehn said.

“And if they have the time to cook the food that we grow on the farm and eat like a family at the table, I think that would be perfect,” Parra

said. “I want [our food] to bring the family to the table.”

Belly Fire Farm is a bio-intensive, organic farm where Parra and Hoehn grow more than 30 crops – vegetables, herbs, greens, berries

and melons – in a small space without the use of conventional fertilizer, herbicides and pesticides.

“We grow for the earth of it,” Hoehn said. “!ere’s a lot of color, a lot of diversity

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have to work it – if we’re managing it well,” she said.

“To work the land is to give to the land,” Parra added. “We’re not just taking out, taking out. We’re giving to the land. We work as a team with the land.”

!e couple use the community-supported agriculture model on their farm, which means people who have bought shares in the farm reap the fruits of the land, either weekly or biweekly, depending on their share.

On Saturdays from June to September, they also have a farm stand where they sell their farm-fresh vegetables, herbs, greens, berries and melons, as well as handmade milk soaps and body butters.

Both prongs of their business not only get people organic, farm-fresh produce and other products, but also bring people together and build a community, the couple say.

“Folks are hungry for that relationship,” Hoehn said. “It’s a point of pride to have folks call Belly Fire Farm ‘my farm.’”

Belly Fire Farm still is a "edgling business. Landowners Paul and Carol Soderholm

are incubating Parra and Hoehn (and their 2-year-old son, Octavio) and their vision for the family farm.

Both Parra and Hoehn have full-time jobs o# the farm. Parra works at BioVantage, a biodiesel plant, in Belvidere, while Hoehn is the program director for Angelic Organics Learning Center, an urban agriculture program, in Rockford.

But the couple plan to have one of them

on the farm full time within the next 3 years.Belly Fire Farm is one of only two organic

farms in Ogle County, and is perhaps the only CSA in the region.

“We hope we can be that for the Sauk Valley,” Hoehn said. “It’s exciting. We’re very excited to be here and interact with the amazing people here and start building more and more of that community.” s

32 s p r i n g / s u m m e r 1 4

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Going organic...

Belly Fire Farm7450 W. Pines Road, Mount Morris815-916-9866www.bellyfirefarm.com (also on Facebook)

Farm stand open 8 a.m.-2 p.m. Saturdays, June 14-Sept. 20.Full and half CSA (community-supported agriculture) shares available from June 14 to Sept. 20. Full shares cost $550 and are picked up at the farm every week. Half shares cost $300 and are picked up at the farm or delivered to Aurora, Dixon or Sterling every other week.

Barnhart’s Stone Corner2169 E. Honey Creek Road, Oregon815-732-7816www.barnhartsstonecornerorganicfarmmarket.comFarm market open 1-5 p.m. Sundays, 4-7 p.m. weekdays, 8 a.m.-6 p.m. Saturdays, June-November

Danica Hoehn shows off peppers.


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Upcoming events throughout

Ogle County

April 12Uncorked, music with Paper Airplane; Hailey’s Winery, 114 S. Franklin St., Byron; haileyswinery.com, Facebook or 815-234-2220; 7-9 p.m.

April 15-17White Pines Dinner !eatre presents “Walkin’ the Line.” a Johnny Cash tribute show; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

April 22-24White Pines Dinner !eatre presents Midwest Dueling Pianos; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

April 25-27Polo Area Community !eatre presents “How to Eat Like a Child”; Polo Town Hall, 117 N. Franklin Ave., Polo; www.polotheatre.org or Facebook; 7 p.m. Friday and Saturday, 2 p.m. Sunday.

April 26-27All-town rummage sales; Polo; www.poloil.org or 815-946-3131; citywide rummage sales.

April 30-May 1White Pines Dinner !eatre presents !e Rock ‘n’ Roll Crooner, Quentin Flagg; White Pines Inn, 6712 W. Pines Rd., Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

May 7-8White Pines Dinner !eatre presents a mystery show; White Pines Inn, 6712 W. Pines Rd., Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

May 14 -15White Pines Dinner !eatre presents “!e New American Songbook”; White Pines Inn, 6712 W. Pines Rd., Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

May 21-22 White Pines Dinner !eatre presents “Dancing Cheek to Cheek”; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

May 28-29White Pines Dinner !eatre presents “!e Man Who Hasn’t Been Himself Lately …” starring Joey Van, a comedian/impressionist; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

June 4 -5White Pines Dinner !eatre presents “A Touch of Kenny,” a Kenny Rogers tribute show; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

June 11-12, 18-19, 25-26White Pines Dinner !eatre presents “!e Golden Gals,” a “Golden Girls”-esque comedy/musical; White Pines Inn, 6712 W. Pines Rd., Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

June 12-15Town and Country Days; Polo; www.polodays.org, www.poloil.org or John Miller, 815-973-3507; kids carnival with face painting, clowns, games and prizes, entertainment, craft and collectibles show, parade and food; admission is $5 for beer garden, which opens at 5 p.m.

June 14Uncorked, music with Sour Grapes; Hailey’s Winery, 114 S. Franklin St., Byron; haileyswinery.com, Face-book or 815-234-2220; 7-9 p.m.

June 21Fields Project Art Festival; Mix Park, Oregon; www."eldsproject.com or Russ Senti at LOMC, 815-732-2220; mix-it-up sidewalk paintings; 10 a.m.-4 p.m.

June 22Fields Project Art Festival; LOMC, 1834 Illinois Route 2, Oregon; www."eldsproject.com or Russ Senti at LOMC, 815-732-2220; "ne arts show at 11 a.m., lunch and networking with artists at noon.

July 2-3White Pines Dinner !eatre presents “Yankee Doodle Dandee,” a patriotic musical revue; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.


34 s p r i n g / s u m m e r 1 4


307 First Ave.,Sterling815-564-9376Mon.-Fri. 9 - 6p.m.

Sat. 9 - 5p.m.; Sun. 10 - 4p.m.

We invite you to stop by and enjoy amulti-level shopping experience

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Imagine yourself as a radiant bridearriving in a horse drawn buggyoverlooking the countryside, just anotheroption to add to your beautiful day.The Oak Lane of Oregon facilityoffers an original 1800’s dairy barntransformed into a rustic charm receptionvenue. A place where your wedding

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36 s p r i n g / s u m m e r 1 4

Byron Forest Preserve

(815) 234-8535

Stocks. Bonds. CD's.IRA's. Mutual Funds.

July 3 -5Let Freedom Ring Festival; Village Square on Wesley Avenue, downtown Mount Morris; www.letfreedom-ringfestival.com or Facebook; entertainment, kids activities, parade, !reworks and food; parade 2 p.m. July 4, !reworks at dusk July 4.

July 9-10, 16-17White Pines Dinner "eatre presents “White Christmas,” a musical; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

July 11-13Polo Area Community "eatre presents “"e Seus-si!cation of Romeo & Juliet”; Polo Town Hall, 117 N. Franklin Ave., Polo; www.polotheatre.org or Fa-cebook; 7 p.m. Friday and Saturday, 2 p.m. Sunday.

July 11-13ByronFest; Byron; www.byronfest.org or 815-234-5500; carnival, classic car show, quilt show, arts

and crafts show, bags and softball tournaments, 5K, Ultimate Fitness Challenge, children’s area, live entertainment and food; admission is $6 in advance and $8 at the gate.

July 23-24White Pines Dinner "eatre presents “Simply Patsy,” a Patsy Cline tribute show; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

July 26Uncorked, music with Mike & Adam and Dry White Toast; Hailey’s Winery, 114 S. Franklin St., Byron; haileyswinery.com, Facebook or 815-234-2220; 7-9 p.m.

July 30-31, Aug. 5-7White Pines Dinner "eatre presents “LOL … Little Old Ladies … "ird Time’s a Charm!”; a comedy; White Pines Inn, 6712 W. Pines Road, Mount Mor-ris; www.whitepinesinn.com, Facebook or 815-946-

3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

July 30-Aug. 3Ogle County Fair; Ogle County Fairgrounds, 1440 Limekiln Road, Oregon; www.oglecountyfair.com or 815-732-6962; exhibits, entertainment, demolition derby, truck and tractor pull, rodeo, carnival and food.

Aug. 8-10Lincoln Buy-Way; www.drivelincolnhighway.com/events.php or Facebook; rummage sales along Lin-coln Highway

Aug. 9Uncorked, music with Elizabeth Steed; Hailey’s Winery, 114 S. Franklin St., Byron; haileyswinery.com, Facebook or 815-234-2220; 7-9 p.m.

Aug. 9Polo Car, Truck and Tractor Show and Swap Meet; www.poloil.org, Cli#, 815-718-2590, or Bob, 815-493-2948; trivia competition, music and 50/50 ra$e; registration 8 a.m.-noon, show 8 a.m.-4 p.m.

Aug. 13 -14White Pines Dinner "eatre presents “Sunshine on my Shoulder,” a John Denver tribute show; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

Aug. 20-21White Pines Dinner "eatre presents “"e Chair-man’s Board,” a musical revue; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

Aug. 23Byron Crossroads Blues Festival; Second and Union streets, downtown Byron; www.byroncrossroads-bluesfestival.blogspot.com, Facebook or Steve Jones, 779-537-4006; 11 a.m. to 11 p.m.




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Swing by the market... The Byron Farmers Market in Sunshine Park, Byron, is open from 8:30 a.m. to noon Saturdays from mid-June through October.

The Forreston Farmers Market in the parking lot at state Routes 26 and 72, Forreston, is open from 8 a.m. to noon Fridays from June through October.

The Mount Morris Farmers Market at the Mount Morris Public Library, 105 S. McKendrie Ave., Mount Morris, is open from 3 to 6 p.m. Wednesdays from June through September.

The Oregon Farmers Market on the Ogle County Courthouse lawn, 105 S. Fifth St., Oregon, is open from 8:30 a.m. to noon Saturdays from June 1 to Oct. 26. It also is open during Concerts in the Park in Park West, 14th Street, Oregon, at 6:30 p.m. Tuesdays from June 11 to July 23.

The Polo Farmers Market in the lot at 204 S. Division Ave., Polo, is open from 3 to 6 p.m. Thursdays from July 11 to Oct. 10.

Aug. 27-28White Pines Dinner !eatre presents “Chances Are” starring David Robbins, a Johnny Mathis tribute artist; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

Aug. 28Byron Chamber of Commerce Golf Play; PrairieView Golf Club, 6734 German Church Road, Byron; http://byronchamber01.businesscatalyst.com or 815-234-5500; fundraiser for local cause; $90 a person or $325 a foursome, includes greens fees, cart, lunch and dinner.

Sept. 3 -4White Pines Dinner !eatre presents “Sweet Dreams & Honky Tonks,” a musical revue; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

Sept. 10-11, 16-18White Pines Dinner !eatre presents “Greater Tuna,” a comedy; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com, Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

Sept. 13Uncorked, music with Fuze; Hailey’s Winery, 114 S. Franklin St., Byron; haileyswinery.com, Facebook or 815-234-2220; 7-9 p.m.

Sept. 1464th annual Arts Festival; John Deere Historic Site, 8334 S. Clinton St., Grand Detour; www.johndeere-attractions.com or 815-652-4551; juried art show, music and food.

Sept. 24-25White Pines Dinner !eatre presents “!e Nifty Fifties,” a musical revue; White Pines Inn, 6712 W. Pines Road, Mount Morris; www.whitepinesinn.com,

Facebook or 815-946-3817; matinee seating at 11:45 a.m., evening seating at 5:45 p.m., Sunday seating at 3:30 p.m.

Sept. 26-28Stillman Valley Fall Festival; www.stillmanvalley-fallfestival.com, Facebook or Jill, 815-645-2011; carnival, craft show, car show and food; parade at 2 p.m. Sunday.

Sept. 26-27All-town rummage sales; Polo; www.poloil.org or 815-946-3131; citywide rummage sales.

Sept. 27Chili Cook-O"; Polo; www.poloil.org or 815-946-3131; chili cook-o" and annual Larry Lannen blood drive; blood drive at 9 a.m., chili tasting at noon.


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