1August 2013

National Sister’s Day Celebrate

annual 5k event SigN up Now

back to School prep your kiDS

August 2013

‘Fresh Casual’ DiningMary’s Market offers Healthy, Fresh options for Community

1 7/24/2013 1:28:19 PM

3August 2013

Want to contribute to your magazine? We need your help! If you’ve got a news release, a story tip, a great photo or want to write for us, send a note to the above email address and we will be in touch! Please visit yellowbook360.com/release to read the terms for submissions.

interested in advertising? Contact us at yellowbook360.com/advertise or call 800-929-0000.

©2013 hibu Inc. • All rights reserved. hibu™ is a trademark of hibu (UK) Limited.

rockfordriversedge@hibu.comget involved!

‘Fresh Casual’ Style is available at Mary’s Market

14

Habitat for Humanity gives aid18

Money-saving tips for everyone21

Inside

5 From the editorWhat’s special this month — in the magazine, and the area.

7 around townPeople, places, problems, good causes and occasions.

23 gotta go! Best bets for upcoming concerts, shows and events.

25 Snapshot Community residents share their photos with readers.

27 CalendarYour guide to music, theater, kid stuff and lots more.

30 and another thing...A fond farewell from this month’s issue of the magazine.

Forget fast casual dining — “fresh casual” is the new focus in the food industry. but despite growing excitement over this expanding restaurant category, the idea is nothing new to a rockford business. Photo courtesy of Mandolyn Mackenzie

on the Cover

National Sister’s Day, Celebrate24

annual winnebago County Fair30

you could bea community contributor!

Our magazine wants to be a place where residents and community leaders talk with one another. It’s easy to join the community conversation; just email articles, photos, information and ideas to the email address shown below.

Departments

Photo courtesy of Winnebago County Fair Assoc.30

Photo courtesy of White Shutter Photography

Photo courtesy of Huntington Learning Center 7

25

Photo courtesy of Mandolyn Mackenzie 14

3 7/24/2013 1:28:36 PM

14 August 2013

Forget fast casual dining — “fresh casual” is the new focus in the food industry. But despite growing excitement over this

expanding restaurant category, the idea is nothing new to a Rockford business.

Founded in 1982, Mary’s Market has long been an advocate of fresh, delicious food served quickly. Honing in on a menu of healthy yet tasty dishes served with flair and complemented by an in-house bakery, it’s no wonder Mary’s Market is a favorite of Rockford natives and those who visit.

Fresh Casual “I don’t like diet food. I like food that is natural, that is made

fresh, that is real,” said Mary’s Market head chef Christopher Holden. His statement perfectly embodies the driving force behind the made-from-scratch philosophy at Mary’s Market. Holden points out that unlike other restaurants that claim a fresh menu but simply cook pre-prepared items in house, Mary’s Market takes its claim seriously.

Breads, salad dressings, soups, sauces, potato and pasta salad, and chicken salad all are made daily in the restaurant.

“It’s made here, the real artisan way,” Holden said. Bread is made on site using live active yeast, cooked in two

ovens — one nearly the size of a bus. The bakery’s immense ovens boast conveyors, rotating trays and the use of old-fash-ioned wooden paddles for handling the fresh-baked bread.

“The foundation of our menu is our breads and our home-made soups,” said Bryan Suh, co-owner and operator of Mary’s Market and son of founder John Suh.

“There’s an updated niche called fresh casual — it’s fresh, homemade, as close to farm and table as possible, and that’s what we consider our category.”

in-house bakery benefits An in-house bakery means Mary’s Market controls its flavor

and quality right from the beginning. Homemade breads are paired with soups, sandwiches and salads to create just the right combination, the freshness and variety setting the perfect foun-dation for this fresh casual restaurant.

In addition, all breads are made with zero preservatives or additives. Mary’s Market has had the same head baker for de-cades, allowing her to carefully craft the perfect loaves and pass her knowledge down to assistant bakers.

Working through the night, the bakers allow the fresh bread to cool and then quickly package it for deliveries. Mary’s Mar-ket has a wholesale department, meaning its fresh bread is used by businesses all through the Stateline.

the ever-improving menu Holden talked about the development of Mary’s Market’s

menu over the years.“The original concept was healthy, interesting food that’s

From the Farm to the table Mary’s Market uses the ‘Fresh Casual’ approach in its delicious dining experience.

by Mandolyn Mackenzie Community contributor

Come on in to Mary’s Market to enjoy some fresh, chocolate covered strawberries. All photos courtesy of Mandolyn Mackenzie

Don’t have a sweet tooth? there are plenty of healthy options and salads available for lunch and dinner. How about the famous blackened shrimp salad?

14 7/24/2013 1:29:52 PM

15August 2013

Continued on next page

• looking for a fryer at Mary’s Market? You won’t find one anywhere because they have no fried food. Instead, food is grilled, tossed, seared and baked to perfection.

• Head chef Christopher Holden also runs the Mary’s Market Facebook page, giving menu sneak peeks or even asking for opinions. Search and like Mary’s Market’s Facebook page today to learn about special offers, new menu items and behind-the-scene looks at Mary’s Market’s daily operations.

• Mary’s Market is planning to reenergize its breakfast menu in the near future. While customers enjoy current offerings such as the Swedish pancakes and trays of breakfast pastries, new breakfast sandwiches made on fresh Mary’s Market bread of course will be available soon.

• ever dreamed of giving that special someone a customized cookie? How about making a special event a little more unique with personalized treats? Mary’s Market is happy to offer customized cookies.

FuN FaCtS about Mary’S

fast casual,” said Holden, who joined Mary’s Market about two years ago. “Then it kind of shifted to more of comfort food with a twist.”

With the addition of Holden, Mary’s Market began increas-ingly focusing on food for a healthy lifestyle.

“The comfort food is still a strong part of it, definitely, but with more of a focus on dishes that not only taste good but that are actually good for you, with a slight

gourmet twist.” – Chef Christopher Holden

“Everything has to have a Mary’s Market signature twist that makes it different than what you would get anywhere else.” Holden mentioned special menu items such as popular fish tacos and in-demand lobster rolls.

Drawing inspiration from the East Coast and other regions, Holden said Mary’s Market tries to bring flavors and dishes from around the world home to the Midwest and open up

Head chef Christopher Holden poses with some of his famous dishes at Mary’s Market. breads, salad dressings, soups, sauces, potato and pasta salad, and chicken salad all are made daily in the restaurant. “it’s made here, the real artisan way,” Holden said.

4

15 7/24/2013 1:29:58 PM

16 August 2013

Continued from previous page

people to new things. “What I like about Mary’s Market is that we are very diverse

with our foods,” Suh said. “If you look at our menu, there’s a little of everything and we can hone in whichever category we want.”

what does Holden hear from customers?“ ‘If you get rid of the chicken salad — I’ll kill you,’ ”Hold-

en said with a laugh. “That’s the kind of stuff I hear. ‘Don’t get rid of this. Don’t get rid of that.’ A lot of people seem to be happy that we change our menu up at a rate that means there is always something new for them to try.”

Holden said customers always mention their love for the freshness and variety but that the No. 1 comment he hears is appreciation for the plentiful vegetarian options.

“Some customers say we’re the only place they can go where they can get more than a salad or a veggie burger,” Holden said.

Mary’s Market’s menu is easy to navigate with handy sym-bols designating what meals are CHIP-approved, vegetarian, or vegan.

“Today, people are growing increasingly concerned with what they eat, saying: ‘That’s a great new menu item — but is it bad for me?’ ” Holden said.

Holden noticed the increase of customers asking questions at the registers, wanting to know what items were vegetarian or gluten-free, and he decided to help make their decisions as easy as possible. Mary’s Market soon will list gluten-free options on its menus as well.

the history — and future — of Mary’s Market Mary’s Market’s story begins at its E. State location. Suh’s

father, Mary’s Market founder John Suh, traveled the country for a Michigan restaurant company called Uncle John’s. After taking over operations of the Uncle John’s on E. State, John Suh decided to rename the restaurant and change the focus.

Taking a cue from his Uncle John’s past, he named his restaurant Aunt Mary’s. Wanting to add a market aspect, John Suh started selling sliced meats, candies and chocolates from an off-shoot of the restaurant called Mary’s Market. The menu grew from there, always focusing on a fresh, market theme.

In 1991, the Suh family opened the Edgebrook Mary’s Mar-ket location, and the Perryville location was added in 2002.

“We really wanted to focus on Mary’s Market and put all of our energy into the restaurants,” Bryan Suh said, “so in 2000 we found a good owner for Aunt Mary’s.”

This is why Aunt Mary’s and Mary’s Market share the lot — but not ownership — at the E. State location. The Mary’s Market team would love to expand in the future.

“We consistently get comment cards from people from the Chicago suburbs who want us to open up,” Bryan Suh said.

The rising popularity of Mary’s Market’s fresh casual menu means that might happen sooner rather than later.

Community involvement A made-from-scratch menu isn’t all that Mary’s Market

feels is important — community involvement is also a key tenet. Mary’s Market participates in the Rockford Miracle Mile initiative and has been a partner with the Rockford Airfest for years. It recently launched a reading program for local school-children, offers a SCRIP program for local schools, acknowl-edges local teachers and volunteers with certificates for free goodies, and frequently donates to local charities.

One of the biggest partnerships might be the tastiest: At the end of the night, Mary’s Market donates its leftover bread to Cornucopia Food Pantry to help fight hunger in Rockford.

Mary’s Market staff show off some of their customized cookies. these cookies are available for purchase.

1991 In 1991 the Suh family opened the

Edgebrook Mary’s Market location, and the Perrvyille location was added in 2002.

Dates to remember...

16 7/24/2013 1:30:00 PM

17August 2013

Never Had Mary’s?Never been to Mary’s Market? Here are some of the most popular itemsabout which people are talking.

Here are some of our favorites: • Beef & Bleu Philly Sandwich: Sliced roast beef served

on Francese bread with caramelized onions, sautéed mushrooms, truffle aioli and bleu cheese.

• Tropical Mango Salad: Fresh mangoes, strawberries, toasted walnuts, feta cheese, mixed greens and citrus vinaigrette, finished with raspberry vinaigrette.

• Spicy Buffalo Chicken Wrap: Grilled buffalo chicken, tomato, fresh mozzarella, scallions, romaine lettuce and carrot ranch dressing.

• Homemade Mary’s Market Soup: Try any signature, made-from-scratch soup served in a sourdough boule.

what else is offered?• Catering Mary’s Market catering has been in the Rockford

area since 1982 and continues to grow, offering new menu items and increasing standards of service. It does corporate catering and off-site catering where exceptional food quality and superb service are demanded. Mary’s Market has everything from a world-class bakery to its “everything-made-from-scratch” kitchens. Mary’s Market’s staff of highly trained professionals will plan an event to accommodate every need, customizing and personalizing any function. Whether an office function or special family gathering, Mary’s Market is here to serve. Check out the menu online today at marysmarket.com/catering to see all our delicious and convenient catering options.

• Weddingswedding catering at Mary’s Market has been exploding.

Rockford brides, thrilled with personalized menus, gourmet food presented in an aesthetically pleasing way and unique options such as s’mores and dessert bars, having been booking up Mary’s Market at a record pace.

For either Catering or Weddings, contact Tammy Block at 815-397-7291 or at catering@marysmarket.com.

—Mandolyn Mackenzie

Mary’s Market takeawaysThanks to the diverse gourmet menu, the countless made-

from-scratch and healthy options, and the friendly staff at three convenient locations, this unique Rockford original is one of the most loved restaurants in town.

The undeniable passion and ingenuity of the Mary’s Market team shines through into daily operations and the menu.

“The best part is seeing something through from a vision to a dish a customer

tries and loves.” — Chef Christopher Holden

“That’s what every chef looks for,” Holden said. “That’s why we do it, because you have it in your head and you want to see somebody enjoy that, and that makes it all worthwhile.”

Anyone who hasn’t visited Mary’s Market yet is in for a treat. Bring the family, friends and anyone else who will want to enjoy the night out.

tHiNk hibumagazine.com/survey

tell uswhat you

17 7/24/2013 1:30:02 PM