Prisco’s Family Market

1108 Prairie Street, Aurora, IL 60506 | 630-264-9400

Hours: Monday - Friday, 7 am to 8:30 pm | Saturday, 7 am to 8 pm | Sunday, 8 am to 7 pm

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A selection of Christmas cookies to try your hand at!- Tuesday, November 29, 2016

Home baking has become something of a lost art in this hustle, bustle world we live in, and we think it’s a good time to consider a day of baking for you and perhaps your children or grandchildren. It is a wonderful way to bond in the holiday season, and this way everyone feels that they have contributed to the family Christmas cookie collection.

See if one or more of these recipes might be added to your traditional list of Christmas Cookies.





Cinnamon Anise Cookies

Preparation:  15 min. Cooking: 10 min. Total: 25 min.

Ingredients needed
2 eggs
1 Pint shortening
1 Cup sugar
4 Fl Oz orange juice
2 tsp anise seed
1/4 Cup all purpose flour
3 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
3 Tbsp. sugar

Eggnog Sparkle Cookies

Preparation:  120 min. Cooking: 10 min. Total: 130 min.

Ingredients needed
1 Cup salted butter, softened
1 Cup granulated sugar
2 large egg yolks
4 fl. oz. eggnog
1 1/4 Pint flour
2 tsp baking powder
1 tsp ground nutmeg
2 1/4 Oz red decorating sugar (1/3 cup)
1 tsp ground cinnamon

Rolled Sugar Cookies

Preparation:  20 min. Cooking: 8 min. Total: 28 min.

Ingredients needed
1 1/2 Cup butter, softened
1 Pint sugar
4 eggs
1 tsp vanilla extract
1 Pint flour
2 tsp baking powder
1 tsp salt


Coconut Snowball Cookies

Preparation:  20 min. Cooking: 10 min. Total: 30 min.

Ingredients needed
1 Cup unsalted butter, at room temperature
1/2 Cup powdered sugar
4 Tbsp. granulated sugar
2 tsp coconut extract
1 Pint flour
1/4 tsp salt
1/2 lb. white chocolate bar, chopped, or white chocolate chips
1 1/2 Pint sweetened shredded coconut

Pfeffernusse Cookies

Preparation:  15 min. Cooking: 15 min. Total: 30 min.

Ingredients needed
1 3/4 Pint all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt (necessary)
1/2 tsp ground cloves, ground
1/2 tsp cardamom, ground
1/4 tsp black pepper, ground
1 Cup unsalted butter, softened
1 Cup sugar
4 Tbsp. dark molasses
1 egg
powdered sugar

Swedish Heirloom Cookies

Preparation:  15 min. Cooking: 20 min. Total: 35 min.

Ingredients needed
1 Cup unsalted butter, room temperature
1 Cup powdered sugar
1 1/4 Cup sorghum flour
1/2 Cup tapioca starch
2 tsp tapioca starch
1/2 Cup almond meal
3 Tbsp. almond meal
1/2 tsp salt
1 tsp vanilla extract



Are you taking advantage of our Shopper's Choice Awards?- Tuesday, November 29, 2016

For many of you, our best customers, the weekly Shopper's Choice Awards has become part of your weekly shopping ritual. It’s a convenient and easy way to take advantage of special low prices on certain items, which are available only to registered customers.

The beauty is that each week we select three products, each priced at very low retails (most often below our cost) and allow you to choose one of the three that best suits your needs or interests.

Some recent examples have included:

  • Our homemade 12” sausage or pepperoni pizza - $6.99 ea.

  • Dutch Farm Large Eggs - dozen - FREE

  • Driscoll's Fresh Strawberries, 16 oz. - 99¢ ea.

  • Divella Pasta, 16 oz. package - FREE

  • Centrella Milk, Gallons, Skim, 1% or 2% - 99¢ ea.

  • $3 off any fresh meat purchase of $15 or more

Each week, we try to offer a selection that will have close to universal appeal, and with three items to choose from we are confident that every shopper will find an item worth making a trip to Prisco's to redeem. If you were to redeem one item every week, the odds are you will realize a minimum savings in excess of $125 annually on items that you purchase and consume frequently.

Here is how the program works:

  1. Review the offers listed and select your favorite. You are allowed to pick one offer each week.

  2. Once you click on the offer, simply print it out and take it along on your next shopping visit to Prisco's Family Market.

  3. Purchase the item offered at the register and our service manager will verify and activate redemption of the offer.

  4. Be certain to check your account next week as we reload new offers.

Not registered?

It's easy, and we promise it's worth it. Follow these simple steps:

That's it! If you have trouble, please contact us and we will help you through the process.


Happy Savings!

Debbie Wittenberg – Service Manager

Greek Olives- Wednesday, November 23, 2016

As more and more folks seek out healthier food alternatives, many of the foods found in a traditional Mediterranean diet have increased in popularity. One such food that we have seen large growth in here at Prisco’s are the various types of Greek Olives. We thought that it might be beneficial at this time to give you a bit more information about what types of olives are so popular in that part of the world.

(Much of the information contained in this blog article was found in a web posting on, written by Nancy Gaifyllia.)

The color of olives indicates what time during the harvesting season they were picked. Harvesting runs from October to January. The greenest olives are harvested in October, the red or pink in November, the black in December, and the wrinkled black (not to be confused with olives that have shriveled due to curing in salt) in January.

picSmall Cretan Green Olives
Crete is famous for these tiny olives, which are also cultivated in Messinia and Zakynthos.  Despite their size, they are packed with oil and are the source of some of the world's best olive oil.  When green, small quantities are harvested as table olives.  When black and ripe (December, January, and sometimes February), they are almost exclusively harvested for the production of olive oil.  Most of the table olives are consumed in Greece, never reaching western markets; the olive oil, famous the world over, is consumed in Greece and exported.

picHalkithiki Green Olives
These olives are harvested in October and are grown solely on the Halkithiki Peninsula.  Recently, green olives from Halkidiki were finally granted Protected Designation of Origin (PDO) status by the European Union (EU).  A PDO product is given this designation/label to highlight the fact that it is produced in a specific geographical region, and therefore unique.  The Halkdiki green olives are huge due to the microclimate and the geography: low-lying hills, lots of flat land and the sea being nearby.  These olives have a unique flavor profile and, like all other olives, are very healthy for you.

picGreen olives from Nafplion
Harvested at the beginning of the season, in October, these olives are named after a town which is found on the seacoast and which is famous for its exotic places and nature.  The Nafplion olive is rather small and has a nutty flavor.  They are used in Greek specialties, including cold appetizers, as topping for warm main courses, and in salads or in garnishes.  These kinds of olives are sometimes used simply for decorating salads and various meals.  They may also be used in local kebabs, besides chicken, lettuce and mayo.

picKalamata Olives, Red & Black
Also known as "pink" olives, these are harvested in November.  If left on the tree longer to further ripen, the Kalmata turn black and are harvested, at full ripeness, in December.  This is the olive most recognize as the Greek olive.  Kalamata is a region in Greece, famous for its production of olives and olive oils.

Most Kalamata olives are split prior to being brined or pickled, which allows the flavor, particularly of vinaigrette, to soak into the interior of the olive.  Yet before you begin eating, be aware that these olives are usually sold with their seeds in.  If you plan to serve these, eat them yourself or add them to recipes, be sure to remove the seed first.

picWrinkled Black Olives or "Throubes"
Unlike olives that shrivel up after curing, these are fully mature olives that are not picked...They ripen and shrivel on the tree.  Nets are placed under the trees and the olives fall off when fully ripe.  The wrinkling is their natural state.  They are the only olives that can be eaten directly from the tree, but are dry cured for commercial use.  Most throubes come from the Greek island of Thassos.  Favorite ways to serve them are with Patatosalata (Greek potato salad), or drizzled with olive oil and sprinkled with oregano.  They are meaty with a strong olive taste, and are not used to make olive oil.


Prisco’s celebrates its own version of Black Friday- Wednesday, November 23, 2016

We certainly hope that each of you had a wonderful Thanksgiving Day feast. By now I realize that a great many of you (especially the ladies) are getting your coats and hats on and are heading out to conquer great savings at the dozens of GIGANTIC DOOR BUSTER Black Friday sales events around town. However, if you count yourself as a card-carrying member of the local craft beer lovers official fan base, you are planning a slightly different outing for the wee hours Friday morning.

We know that you, my friends, will be staked out in Prisco’s parking lot, standing in line and chomping at the bit for the doors to open so that you can get your hands on this year’s prized allocation of Goose Island Brewery’s Bourbon County Rare Stout.

Here is what the brewer had to say about each variety being released this Friday.


  • BOURBON COUNTY BRAND STOUT - Brewed in honor of the 1000th batch at our original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer.

  • BOURBON COUNTY BRAND STOUT, PROPRIETOR'S - Proprietor’s Bourbon County Brand Stout is meant to show our immense gratitude to our neighbors here in Chicago – the loyal and adventurous fans whose support helped bring Bourbon County Brand Stout to towering new heights. Each year this release will differ from the previous year; a special variant created for Chicago and unique to the year it was released. Whether your first sip is today or was from that first batch in 1992, thank you for lifting us up on your big shoulders and joining us every year to celebrate the original bourbon barrel aged stout. The 2016 Variant – With chipotle peppers, cocoa nibs, and aged in bourbon barrels that previously stored maple syrup.

  • BOURBON COUNTY BRAND COFFEE STOUT - Everyday Goose Island smells Intelligentsia’s coffee roasting next to the brewery. This world class roaster puts the same craftsmanship into their coffee as Goose Island does with its beer. Each year this excellent coffee stout is made with a different bean variety, chosen in collaboration with our brewers and Intelligentsia’s experts. With the change in coffee comes a change in the flavor profile, making each release truly unique from the previous years. This year, Goose Island went on an origin trip to Costa Rica with Intelligentsia to choose Flecha Roja, a roast that blends flavors of fruit and cherry, chocolate and nuttiness and a sublime aroma.

  • BOURBON COUNTY BRAND BARLEYWINE - Aged in the second-use barrels that were once home to Kentucky bourbon, this traditional English-style barleywine possesses the subtlety of flavor the previous barrel denizens. Oak, charcoal, hints of tobacco and vanilla, and that signature bourbon heat are all present in this beer. Hearty and complex, Bourbon County Brand Barleywine is a titan and a timeline; a bold, flavorful journey through the craft of barrel aging.

For those of you in this select group, here are the ground rules for this Friday’s Bourbon County Stout release: The store will open promptly at 7:00am on Friday and this year’s Prisco allocation of the various Bourbon Stout items will be based entirely on a person’s position in line. We will be receiving an established amount of each variant of the product, but at this time we have yet to finalize how the allocation of each variant will be determined. However, the morning of the 25th, Jason and I will be on hand to explain those details to everyone waiting in line. Good luck to each of you and we hope everyone gets plenty of this year's limited stock to fully enjoy the experience.



The truth about some common turkey myths- Tuesday, November 15, 2016

Thanksgiving is next week, and up until now we've covered some basics on decorating for the pending holiday, as well as offered some suggestions on meal planning and recipes. Now it's time for a bit of fun fact checking: There is a lot of misinformation out there on how best to prepare your turkey; everyone has their own experiences, and subjective "facts" abound. It's time to debunk a few of these notions.

Here is a list of myths you probably believe about the centerpiece of nearly everyone's Thanksgiving fare:

[info courtesy of Reader's Digest –]

Myth: You don’t have to thaw a turkey completely before cooking.

Actually: A properly thawed turkey is key to making sure the bird is fully cooked. A partially frozen will cook on outside, but the insides will remain raw.

Myth: Always wash the turkey thoroughly.

Actually: Scrubbing down your bird is not only unnecessary, it could actually be harmful. In an effort to clean the bird, you are likely splashing disease-causing germs around your sink and countertop; even nearby utensils and other food could be exposed. The USDA says it's "virtually impossible" to wash bacteria off a raw turkey, so why risk it?

Myth: A stuffed turkey won’t cook through.

Actually: You can reduce risk by heating the dressing up to at least 130 degrees before placing it in the turkey. Also, check the temperature of both the stuffing and turkey before serving. Note: Stuffing should be heated to about 165 degrees regardless of whether it is cooked inside the bird or separately.

Myth: Basting helps keeps meat flavorful and moist.

Actually: Contrary to popular belief, experts say basting doesn’t flavor or moisten the meat much because most of the liquid runs right off the skin again. Plus, opening and shutting the oven frequently can cool an oven quickly, adding to overall roasting time.

Myth: You can tell the bird is done by its thigh temperature.

Actually: Food experts recommended using the four-spot test to check for doneness: Use your meat thermometer to check the temp of both thighs, the thickest part of the breast on each side, and each wing. The bird isn't cooked enough until all areas register around 170 degrees.

Myth: The skin isn't good for you and should be avoided.

Actually: While turkey skin may be high in fat, it's the monounsaturated variety. Monounsaturated fats help balance cholesterol levels, which could lower your risk of heart disease, and it may improve insulin and blood sugar levels... So feel free to enjoy a small portion.


How do you make a Thanksgiving meal for 20? …One step at a time.- Tuesday, November 15, 2016


Preparing & Cooking a Turkey

For some of you preparing a large family meal like Thanksgiving dinner is a practiced tradition at which you have a great deal of experience. For others, however, this can be a daunting undertaking fraught with visions of dry turkey, burnt rolls, runny mashed potatoes and tasteless gravy. Fear not, you can do this and chances are if you ask you can most likely get some experienced help from some of the more seasoned members of your family.

Since we get lots and lots of questions about turkey cooking and folks seem to appreciate when we do How-To meal preparation blogs, I thought it would be beneficial to write up tips for preparing that Thanksgiving turkey today.

This is the part most people freak out about. Why? Because selecting a fresh or frozen turkey is largely determined by personal preference and schedule, and choosing the correct size only requires some simple math. But actually cooking the turkey...? Well, that can be a bit tricky if you have never done it before.

Cooking a turkey doesn't need to be a mysterious process, however. Here are some tips and tricks for roasting your Thanksgiving turkey, courtesy of

  1. Remove giblets that are usually stored in a packet in the neck area of the bird. Use for preparing broth if desired. Remove and discard any large pockets of fat that may be present in the neck area.

  2. For whole poultry, drain juices and blot cavity dry with paper towels.

  3. Rub the inside of cavity and neck area with salt.

  4. Place breast side up on a rack in a shallow roasting pan.

  5. Brush the skin with oil or melted butter.

  6. Insert an oven-safe meat thermometer into the thigh area of large birds, not touching bone. (Or for large or small birds, use an instant read thermometer before you return it to the oven.)

  7. Roast, uncovered without liquid, according to the temperature and time given in the chart below. The roasting times provided in the chart below are for defrosted poultry that is refrigerator cold.

  8. If poultry browns too quickly, tent with foil.

  9. Because turkeys will continue to cook after being removed from the oven, remove them when the internal temperature is 5 degrees below desired doneness.

  10. Cover with foil and let stand for 15 to 20 minutes before removing any stuffing and carving.


Type of Turkey


Cooking Time
(Minutes Per Pound)

Oven Temp

Doneness Temp

Turkey, Whole

8 to 12 lbs.

15 to 20


170° to 175°


12 to 14 lbs.

15 to 17


170° to 175°


14 to 18 lbs.

14 to 16


170° to 175°


18 to 20 lbs.

13 to 14


170° to 175°


20 to 24 lbs.

12 to 13-1/2


170° to 175°

Turkey Breast, Whole

4 to 6 lbs.

22 to 30



Turkey Breast, Half

1-3/4 to 3-1/2 lbs.

35 to 40



Turkey Breast, Roast

1-1/4 to 1-3/4 lbs.

45 to 60




*For stuffed birds, add 15 to 45 minutes to the roasting time. Temperature of stuffing should read at least 165°.

An additional note on stuffing your bird: Should you or shouldn't you?

Ultimately, it's up to you if you want to cook your stuffing inside the turkey's cavity or separately, but you should be aware of the health risks. Stuffing inside the turkey can develop bacteria if it is not cooked to 165 degrees. The problem is that it is possible for the thigh of the turkey (where you insert the thermometer) to register an internal temperature of 180 degrees while the stuffing may be substantially cooler. If the stuffing has not reached 165 degrees minimum, it must be cooked longer, at which point you either have to remove it and bring it to the correct temperature on its own, or run the risk that your bird will overcook while you wait it out.

How to carve your turkey

Once you have successfully prepared your turkey, the final task is carving. Some people may argue that there is no right or wrong way to portion out a turkey, but you can streamline the process and make it easier on yourself by adhering to the following instructions, courtesy of

  • Remove the string - Place the turkey on a carving board. Remove the string tying the legs together, using the tip of your chef’s knife.

  • Remove the legs and thighs - Cut through the skin that connects the breast and the drumstick. Slice down until you reach the joint. Using a paper towel, grab the leg and push down, separating the leg and thigh from the bird. Use your chef’s knife to slice through the joint.

  • Remove the drumsticks - Separate the drumstick and the thigh by cutting through the joint that connects them. Transfer the drumstick to a platter; set aside the thigh meat on a cutting board to slice later. Repeat steps 2 and 3 with the other leg.

  • Remove the wishbone - Find the wishbone at the front end of the breast. Use your fingers to pull it out. Tip: Removing the wishbone makes it easier to carve off the breast meat.

  • Remove turkey breasts - Find the breastbone. Position a long, flexible knife (or a boning knife) on one side of it, and slice downward, as close to the bone as possible. As you slice, use your other hand to pull the meat away from the breastbone, until you’ve cut the breast off the carcass in one piece. Transfer to the cutting board.

  • Remove the wings - Using the chef’s knife, slicing through the joint to remove a wing, and transfer to the platter. Repeat steps 5 and 6 on the other side.

  • Slice the thigh meat - Work on the cutting board. Holding the thigh bone with tongs or a paper towel, remove the meat from the bone with the edge of the chef’s knife. Transfer meat to platter.

  • Slice the breast meat - Using the tongs to steady the breast, position the meat so you’ll cut it at its shorter length. Slice against the grain, taking care to keep the skin attached. Transfer pieces neatly to a platter.

No one said preparing the turkey for Thanksgiving would be easy, but it doesn't need to be a frightening prospect either. Take the above information into account when you start cooking come Thanksgiving day, and you will no doubt receive rave reviews from your friends and family.


Have a wonderful Thanksgiving!

Chris Tope – Meat Manager


Taking the "Stuffiness" out of Thanksgiving Dinner- Tuesday, November 8, 2016

Thanksgiving is a truly American holiday -- one that has proven so popular that other nations have copied it over time.  It’s the one occasion each year that, regardless of heritage or religious beliefs, all Americans readily participate in and enjoy.  In fact, no other holiday is so universally celebrated that the main entrée and its accompanying side dishes and desserts themselves have become a tradition, and are the same no matter what state you visit or what ethnic background runs in your family.

We at Prisco’s think that that is just wonderful and don’t want to change a thing about this most revered food holiday...But that’s not to say that it might not be a good idea to mix it up just a bit.  In fact, we encourage you to try making a few subtle changes to those traditional "can’t do without" dishes that will be part of your family's Thanksgiving meal.  For example, while we certainly expect each of you to be serving turkey as the main centerpiece of your meal, consider a slight variation in the way it’s prepared...Just to add a new twist to the dish, as it were.

From appetizer through dessert, we dug into our recipe file and have come up with a nice selection of very traditional items served by many families at Thanksgiving.  However, in keeping with the "mix it up" attitude, all of the recipes we've chosen are pretty distinctive, and we feel they just might set your dinner table apart from other Thanksgiving dinners.  We hope that you find one or two worth trying.

There are links below to the actual recipes, as well as lists of the key ingredients so you can decide if it’s worth adding them to your shopping list.

Have a wonderful Thanksgiving!


Dates - Stuffed & Wrapped
What you will need to serve 6

  • 24 pecan halves
  • 24 large pitted dates
  • 2-ounces Parmigiano-Reggiano cheese
  • 4-ounces sliced prosciutto
  • Freshly ground black pepper


Stilton Stuffed Mushrooms with Herb Butter

What you will need to serve 8

  • 8 oz  butter
  • 10 shallots, finely chopped
  • 10 oz bread crumbs
  • 8oz blue Stilton cheese
  • 2 tbsp freshly chopped sage
  • 4 tbsp freshly chopped parsley
  • 1 1/2 lb. open cap mushrooms


Scalloped Sweet Potatoes

What you will need to serve 8

  • 1-1/2 lbs sweet potatoes, peeled, cut in half lengthwise, sliced into paper-thin slices
  • 1/4 cup unsalted butter, cold, cut into pieces
  • 1-1/2 cups cheddar cheese, shredded
  • 1-1/4 cups low fat milk


Apricot Herb Glazed Turkey

Ingredients you will need

  • A turkey
  • Butter
  • Apricot preserves
  • Fresh sage
  • Fresh rosemary
  • Sliced carrots
  • Celery
  • Onion
  • Flour
  • Salt & pepper
  • Broth or water


Chocolate Pecan Pie

Ingredients you will need

  • 2 eggs
  • 1 cup light corn syrup
  • 3/4 cup sugar
  • 1/2 tsp salt (optional)
  • 1 tsp vanilla extract
  • 2 Tbsp unsalted butter, melted
  • 1 cup pecan halves
  • 1/2 cup semisweet chocolate chips
  • 1 9 inch frozen pie shell, thawed


We have a new local vendor with a wonderful mission of love and caring!- Tuesday, November 8, 2016

If you know us at all, you realize that we strongly and passionately do all that we can to support local vendors and artisans who toil to bring tasty, healthy, and useful products to market. We recently came across a new artisan that stands out and has a unique marketing concept.

The company, based here in Aurora, is called Aspen Lane Wines. It came into being because of two unrelated events that happened to come together. Bob Evanosky, a local area home winemaker, had the idea of combining his love of making wine with creating a business that would provide a sustainable source of income to a select group of nonprofit organizations. To truly understand where this idea came from and what prompted the passion necessary to make it happen, you need to understand a bit more about the Evanosky family.

Bob and Sonya Evanosky have three sons: John and Christopher, who are identical twins, and Jack, who is 26 months younger. All three boys were diagnosed with a fatal genetic disease known as metachromatic leukodystrophy (MLD) in early 2005 when John and Christopher were three years old and Jack was one. At the time, the Evanoskys were told that most likely none of their boys would live past the age of six.

MLD results when the body does not produce an enzyme known as ARSA. The absence of this enzyme allows waste products to build up in the body and destroy white matter in the brain as well as myelin around the nerves. Children affected by the infantile form of MLD typically lose their ability to move or speak in a very short period of time. Children become medically fragile quadriplegics and encounter a variety of respiratory, feeding and visual issues which ultimately result in death.

Shocked as they were upon receiving this devastating news, Bob and Sonya were not about to take this verdict at face value and they poured their energy into researching what was known of MLD and what research was being done to find a cure. They learned that cord blood stem cell transplants were being used to treat MLD at Duke University Medical Center in North Carolina. After an evaluation by the doctors at Duke, Jack was deemed eligible for a transplant but because Christopher and John’s symptoms had progressed too far, they could not receive the treatment. Jack received his stem cell transplant in 2005, making him the second youngest child with MLD to undergo this treatment. Later, in 2009, John Evanosky participated in a trial that allowed him to receive a transplant using Bob’s stem cells. Christopher had a similar transplant in 2011.

Today, all three of the Evanosky boys are still alive. Though they are disabled, they are healthy, happy and attend school. Because of their experiences at beating back this deadly disease, the Evanoskys were determined to find a way to pay it forward and that is where Bob came up with the idea of combining his love of wine making with a philanthropic mission to help support nonprofits who work to make a positive impact on the lives of individuals and families affected by disabilities. All the profits of their company Aspen Lane Wines are used to support charities that help disabled children and adults, as well as charities that fight chronic diseases.

We recently learned about the Evanosky family and were thrilled to be able to support their efforts by selling their wines in our store.

Bob currently offers six different varietals under the Aspen Lane label:

  • Starfish - 2015 Sagemoor Vineyard Columbia Valley (WA) Sauvignon Blanc. Sourced from Sagemoor Vineyard on the east bank of the Columbia River in Washington State, this wine exudes typical Sauvignon Blanc. Pineapple, guava, lime, and jalapeno dominate on the nose. Gala apples, lime, and that telltale grassiness marry with the aforementioned flavors on the palate. This wine is the perfect marriage of the New Zealand and Washington styles of Sauvignon Blanc. The wine finishes over a long period of time, dominated by an acidic backbone that makes your mouth water.

  • 5200 - 2015 Sagemoor Vineyards Columbia Valley (WA) Riesling. This wine begins with fresh banana, Fuji apple, pear, and nectarine on the nose. On the palate, apple, lemon, pear, and nectarine join your senses leading to a lasting finish of balanced acid with only a slight bit of sweetness (1.15% residual sugar).

  • Jack-O-Bug - 2014 Gordon Estate Vineyard, Columbia Valley (WA) Chardonnay. Light straw in color, this oak aged Chardonnay opens with baked apple, lemongrass, and light brown sugar on the nose. Those aromas continue onto the palate joined by lemon and baking spices from the oak. Slightly grassy in flavor, this wine is incredibly drinkable. Softened by malolactic fermentation, but not buttery, this wine finishes slowly and coats your mouth.

  • The Maniac - 2015 Mission Hills Vineyard, Walla Walla Valley (WA), Rosé of Sangiovese. Though Sangiovese is not a typical variety for rosé, it delivers more than you would expect. Cantaloupe, nectarine, peach, and honeydew melon jump out of the glass on the nose. On the palate, watermelon replaces the honeydew and is joined by red apple, lime, and peaches. Supported by bright acidity typical of the variety along with chalky minerality, this wine finishes over a minute in length. With only 0.3% sugar, this is the rosé you want to have stocked in the refrigerator for your entire summer.

  • John John - 2013 Mission Hills Vineyard, Walla Walla Valley (WA), Sangiovese. This medium garnet-colored wine begins with strawberry, red cherry, raspberry, and orange peel on the nose. On the palate, the raspberry and strawberry are joined by almond almost to the point of marzipan. Creamy in mouthfeel and with smooth tannins, this wine finishes with moderate acidity. Fermented in 15% new oak.

  • Big C - 2013 Les Collines Vineyard, Walla Walla Valley (WA), Primitivo. This wine is medium garnet in color and was picked at the end of the 2013 harvest. Primitivo is the Italian clone of Zinfandel, and in the Walla Walla Valley, it tends to ripen late in the season. Blueberry, black cherry, and raisin join with a hint of bell pepper on the nose. Black cherry, cranberry, tobacco, and black tea finish out the flavor profile on the palate. Smooth, chocolatey tannins lead into a long finish with a fair amount of natural acidity.

I do hope that you will try a bottle or two of this outstanding wine and know that you are doing good for children and families in need. Check out our holiday catalog (available in-store) where you will find a coupon offering a savings of $5 off the purchase of two bottles. - Offer is valid through 11/19. Any one (or more!) of these wines would be great for Thanksgiving Day.



10 Ways to Keep Your Thanksgiving Stress-Free- Tuesday, November 1, 2016

Hosting a big turkey dinner can be a challenge but, if you do it with love and ask for some help, it need not become a stress-filled event. The following tips -- put together by Editor Debra Steilen of Better Homes & Gardens -- will prove to be a big help in making Thanksgiving a pleasant family occasion for all your guests -- and for you, the host or hostess, as well.

1. Create a plan. Sit down and make a guest list. From the number of guests you invite you can plan a meal. The secret to a simple meal is planning ahead so everything doesn't demand your attention all at once.

2. Plan a potluck. A potluck can be a great way to share the load, and with just a little planning you can avoid 15 green bean casseroles at your dinner table. Ensure menu variety and head off an all-deviled-egg buffet by assigning food categories to your guests.

3. Shop early. Brookhaven stores will get busier closer to Turkey Day. Plan your main shopping trip a week in advance and follow up with a second trip a day or two before Thanksgiving to pick up things like produce and bakery goods. Ask your spouse or partner to help with the shopping; it’s always easier if you have help finding things, and an extra pair of hands makes putting the groceries away much less stressful.

4. Prepare as much as possible in advance. There are plenty of side dishes, desserts, and breads that can be made ahead of time. For instance, measure seasonings and store them in labeled bags or containers; cut and store vegetables; and roast garlic a week in advance, then store the cloves in olive oil in the refrigerator.

One thing that you should not do, however, is pre-stuff your turkey.  Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The cavity of the bird actually insulates the stuffing from the cold temperatures of the refrigerator and acts as an incubator for the harmful bacteria. 

The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables such as onions and celery the night before. The safest method is to mix the ingredients and lightly stuff the turkey just prior to popping it into a preheated oven.

5. Remember: practice makes perfect. If you're braving a new recipe or using ingredients that you aren't quite familiar with, try them out beforehand so you'll be primed for success on Thanksgiving Day.

6. Let your family help. Have the whole family help clean house and put up decorations. Children will jump at the chance to make place cards, fold napkins, and dress up your holiday table. This will also keep them out of the kitchen while you attend to the food.

7. Use your microwave oven. Take advantage of this appliance to reheat food before serving when all the burners on the stove-top are occupied.

8. Let the turkey rest before slicing. To avoid a last-minute crunch and assure tender turkey, let the bird rest out of the oven, covered, for about 20 minutes before slicing.

9. Serve buffet-style. Serving dinner buffet-style saves on both space and cleanup time. Also, with pretty serving bowls and silver utensils, guests can help themselves to seconds whenever they want.

10. Relax. Remember that Thanksgiving is supposed to be a day full of family, relaxation, and reflection. Thanksgiving is a great time for families to gather and spend the day together sharing traditions, so don’t let the task of being the host or hostess overwhelm you and rob you of that joyous family experience.


Plan ahead to assure a great Thanksgiving- Tuesday, November 1, 2016

Once we flip the calendar to November, a sudden uptick in activity occurs around here as we all prepare for the busiest time of the year for our store -- the holiday season. That, of course, kicks off with Thanksgiving.

The center of any Thanksgiving dinner is the turkey, and as far back as anyone in the store can remember for the vast majority of our customers that means purchasing their annual locally grown, fresh -- never frozen -- HoKa turkey. The Kauffman farm out in Waterman, IL, has been our primary source for fresh turkeys for decades. While the majority of Americans will be dining on a frozen bird that may have been in cold storage for close to a year, if you order a HoKa turkey, I can assure you that your dinner is currently still running around the farm without a care in the world. When we say fresh we mean fresh; our birds don’t arrive until just days before Thanksgiving.

The price of turkeys have been rising the past few years, but thanks to diligent cost control work by the Kauffman family we will be able to offer the same price per pound as last year. We want to ensure that every customer gets just the right size bird for their family feast, so please help us out by pre-ordering your turkey one of three ways.

  1. Next time you visit our store, stop in the meat department and place the order with a staff member.

  2. Call the store at 630-264-9401 and place an order by phone,

  3. Or easiest of all, visit our website at and place your order effortlessly from the comfort of your home.

Okay, so we all know that every Thanksgiving meal features turkey as the main course. But there are also some other fairly standard dishes found on most Thanksgiving tables, like dinner rolls, mashed potatoes and gravy, green beans, sweet potatoes, cranberries and, of course, stuffing. However, as certain as God made little green apples there will be some assortment of freshly baked pies offered for dessert, such as pumpkin, pecan, apple, cherry, or a host of other possibilities. If you love good pie -- and who doesn’t? -- we have just what you need.

We are offering a selection of over two dozen varieties of fresh, traditional holiday and fruit pie favorites. These aren’t skimpy frozen pies, either…Oh no. I'm talking about large 9” pies, each weighing in at over two pounds of delicious goodness. For the pie connoisseur we have a special treat: An old-fashioned colonial apple pie heaped full of fresh Ida red apples and cinnamon weighing 4 lbs. per pie!

Check out the selection on our website, you won’t be disappointed. Again, in order to guarantee that you get just the pies you are looking for, pre-order your pie needs using the same choices as listed above for turkey orders.


See you at the store.