As I’m sure you have noticed, I wear a lot of different hats. But my number one job is being a mom, and a warrior one at that. It’s hard enough being a mom in today’s world without life throwing you a major curveball. I’ve been through the ringer at times, and I am so moved by stories of other tough mommas that power through, come out stronger and are sometimes lucky enough to help others in the end.
Ranking high on the list of things that characterize Chicago summers are the seemingly endless musical offerings we enjoy, from Lollapalooza to the Chicago Jazz Festival. But there are other sounds to be heard, other instruments at play. We’re talking tap. And if “42nd Street” and Fred Astaire are your reference points for this great American art form, you’re in for a sweet surprise.
Rising star Michael Peña began his acting career right here in Chicago. “My mom’s best friend said, ‘You should be an actor!’ ” he says. “So I went to a casting call at Lane Tech High School in 1995.” Peña — who’s still never taken an acting class — snagged a spot as an extra in “To Sir, With Love II,” but he wouldn’t make it big until years later, when he starred in “The Shield” and landed roles in films like “World Trade Center” and “Crash.”
Bill Terlato bought his turn-of-the-century, English-style manor almost 20 years ago. But standing on the Lake Bluff manse’s lush green lawn, he notices a set of stone stairs leading to a grove of trees for the first time. “I literally did not know that was there,” he says. That’s because when Terlato is at the Tangley Oaks estate, he’s not there to relax — he’s there to work. The sprawling property serves as the headquarters for Terlato Wines International and as home base for Terlato, who oversees all aspects of his nearly 70 brands.
There’s no shortage of steakhouses in Chicago, which meant that Matt Moore and David Flom had an added challenge when opening Chicago Cut in 2010. So the steakhouse vets immediately set themselves apart, serving steaks dry-aged and butchered in-house in an upscale yet unpretentious setting. Three years later, they’re differentiating themselves once again with a new executive chef, Travis Strickland (above), and a menu focus that goes beyond the beef to highlight seafood and local products.