PEORIA MAGAZINE March 2022

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What’s your why?

I W A N T T O T A K E C A R E O F T H E O N E S I L O V E .

Everyone’s “why” is different. And we want to hear all about yours, because the answer gets to the heart of everything that’s important in life. Asking why can lead you to your ultimate purpose, the reason for working so hard, for protecting what’s valuable, and for passing on what you’ve achieved. We’ll work with you on the how. You just tell us, what’s your why?

Let’s talk about your why. Call Tammy Waterworth, Senior Relationship Strategist, at 309-655-5371 or visit pnc.com/privatebank

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TRUST AND ESTATE ADMINISTRATION | WEALTH PLANNING | INVESTMENT MANAGEMENT | CREDIT AND CASH MANAGEMENT

COVER STORY

SPOTLIGHTS

42 A New, Downtown HQ: ‘Peoria, Illinois is a headquarters city’ By Mike Bailey

18 Office/Space

By Sally McKee 53 Bring on the Bots By Phil Luciano 62 Community Spotlight:

Delavan Rising By Steve Tarter

ON THE COVER: OSF HealthCare leaders cut the ribbon on the new Ministry Headquarters building in December 2021. Read the story on page 42.

FEATURES

35 Mom & Pop

Popping the Corks By Mike Bailey

10 Seed and Soil: The Farm Report Tilling a Vision for Future Generations By Rob Sharkey 22 Dish and Drink Thin Ice to Thriving Again By Joshua Lanning 26 Welcome (Back) to Friendly Valley By Phil Luciano 30 Cocktail Class By Dustin Crawford 32 Entertainment Central Illinois’ Music Scene Prevails By Roxy Baker

50 Peoria Retro

Retail Icon Evolves By Phil Luciano

58 Econ Corner

An Interview with Dr. Joshua Lewer, Bradley University By Mike Bailey

66 WordCount

An Interview with Melody Warnick By Jennifer Davis 70 People, Places and Parties From Peoria to Lebanon, Whiskey at the Warehouse, Black History Month, Ardor After Dark

COMMENTARY

7 Letter From the Editor By Mike Bailey 41 Performing Arts Calendar 79 Business News: In Brief 91 Classifieds 93 Thank You, Advertisers AND MORE 14 A Tale of Two Families By Ike Brannon 82 Progress Over Perfection By Dee Brown 86 Tax Season’s Greetings By Daryl Dagit 88 Activating Our Gears By Amy Burkett 94 One More Thing One Last, Emotional Ride By Phil Luciano 96 Toon Town By Daniel Ackley

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IN THIS ISSUE

MARCH 2022 CONTRIBUTORS: Roxy Baker, Ike Brannon, Dee Brown, Amy Burkett, Dustin Crawford, Daryl Dagit, Jennifer Davis, Joshua Lanning, Joshua Lewer, Phil Luciano, Sally McKee, Rob Sharkey, Steve Tarter FOLLOW@PEORIAMAGAZINES:

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Safe care your way

E D I T O R I A L EDITOR-IN-CHIEF Mike Bailey mbailey@peoriamagazines.com PUBLISHER Lesley Matuszak lesley.matuszak@wtvp.org

C R E A T I V E SENIOR COMMUNICATIONS EXECUTIVE Phil Luciano phil.luciano@wtvp.org WTVP DIRECTOR OF MARKETING AND COMMUNITY RELATIONS Julie Sanders julie.sanders@wtvp.org STAFF PHOTOGRAPHER Ron Johnson A D V E R T I S I N G PRESIDENT AND CEO OF WTVP Lesley Matuszak lesley.matuszak@wtvp.org CORPORATE SUPPORT MANAGER Angie Spears sales@peoriamagazines.com DIRECTOR OF PHILANTHROPY Tom Zimmerman sales@peoriamagazines.com

LETTER FROM THE EDI TOR

Your City Magazine Returns

LET ’ S CUT THE RIBBON ON A NEW, PROSPEROUS ERA IN CENTRAL ILLINOIS

C overs sell magazines. They grab you at a glance, or they don’t, so there’s a lot riding on them. We’re hoping you like the face of this month’s Peoria Magazine. Consider it a bargain, as it conveys two metaphors for the price of one. The ribbon-cutting on the new OSF HealthCare Ministry Headquarters in Downtown Peoria was an obvious choice for this “Workplace” edition. It’s a statement project on multiple levels, as it’s a reaffirmation of Peoria’s reputation as a “headquarters city,” a reincarnation of a historic building that once awaited a wrecking ball, a repurposing of an architectural jewel, a reinvestment in a Downtown that needs it and more, a restoration not just of bricks and mortar but of faith and confidence in a central Illinois trying to reinvent itself for the 21st century, a rebellious act against a global pandemic, a reminder of an era when central Illinois and its central city had prime-time aspirations. In short, it’s a potential game-changer. This month’s cover contains something of a dual meaning, as this also is a ribbon cutting, of sorts, on a new-look, new mission Peoria Magazine. Almost four months ago, WTVP acquired the magazine, which has existed in one form or another since 1989. The publication went on hiatus the first two months of 2022, providing time to begin building a staff and stable of writers pretty much from the ground up, to initiate a complete redesign – thank you, Grindstone Group – to fill nearly 100 pages with must-see stories and photos, and to prepare ourselves to come back the next month, and the month after that, and … You get the picture. It has been a whirlwind. As the new editor in chief, I come to this

realists and will have a strong online presence, as well. Wherever you access media, we want to be there. More importantly, we’d like to broadcast a belief in ourselves. Once upon a time, “this town had a lot of swagger,” Jim Mormann, the OSF executive who oversaw the headquarters reconstruction, said in our cover story. “We gotta bring it back.” Agreed. Central Illinois is our home. All of us should want it to be its best self. If Peoria Magazine can play a small role in helping to make that happen by shining a spotlight on what makes this a special place, that’s what we intend to do.

assignment following a career spent largely in newspapers, which have sometimes been called “the daily miracle.” Relaunching Peoria Magazine with Publisher Lesley Matuszak – not coincidentally in the month of March, which heralds the arrival of spring, a time of rebirth and renewal – feels something like that. W hat can you expect? The magazine will retain some signature features – 40 Leaders Under Forty, Local Legends, Women of Influence, the Community Impact Guide – while returning to its roots as a business journal. Each issue will have four to five locally produced, primary stories, along with recurring sections that pay respects to our risk-takers (Mom-and-Pop of the Month), farmers (Seed and Soil), foodies (Dish and Drink), authors (WordCount), entertainers, artists, history makers (because you can’t know where you’re going if you don’t appreciate where you’ve been), and more. Each issue will sport a theme. The magazine will evolve as we learn what resonates. Reader ideas are welcome, as Peoria Magazine will be as compelling as you help us make it. Feel free to share at mbailey@ peoriamagazines.com. Ideally, local employers will hand Peoria Magazine to prospective recruits with the words, “This is what central Illinois is all about.” Hopefully, it helps make our case. Like OSF HealthCare’s new headquarters, we’d like to think the new Peoria Magazine can be a statement project, too, in its own way. Obviously, it betrays a belief in print – hey, they thought vinyl records had reached relic status, too – though we’re

Mike Bailey mbailey@peoriamagazines.com

MARCH 2022 PEORIA MAGAZINE 7

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S E E D A N D S O I L

I introduce myself as a farmer. I do this knowing that not many realize what that actually means anymore. Some people view farmers as awhimsical “Ol’ McDonald” type of character, going out every morning to milk a cow and collect some eggs before he grabs a hoe to plant his corn. This image is then challenged as they pass gigantic farm equipment while driving down the interstate. Others view farmers as monsters who openly want to hurt animals or destroy the environment, as portrayed in biased documentaries or media accounts. This image is then challenged as they meet an actual farmer or take a drive in the country. Just like in any industry, there are good folks and there are bad folks. So, when I introduce myself as a farmer, I am always curious what people think. I likenfarmerstorestaurantowners.With the latter, you have a general knowledge of what they do. You can visit their place BY ROB SHARKEY PHOTOGRAPHY BY GRAND VALE CREATIVE THE FARM REPORT: TILLING A VISION FOR FUTURE GENERATIONS Whippersnappers may have something to teach us Ol’ McDonalds, after all

THE FAMILY FARM. Emily and Rob Sharkey at their Bradford farm

10 MARCH 2022 PEORIA MAGAZINE

and get fed, but two restaurants can be completely different in how they operate. It’s no different in farming. M y farm is pretty normal for central Illinois. I raise corn and soybeans. When my dad retired in 2008, I stopped raising hogs, which gave me a lot more time in the winter. So, like most farmers, I have what is referred to as “off farm income.” For many, that is a part-time job or side hustle that keeps them busy and pays some bills. I know very few farmers for whom farming is their sole source of income. My wife and I have a side business, SharkFarmer Media. We currently navigate our farming operation while also producing and hosting two national XM radio shows, a weekly television show on RFD-TV, two weekly podcasts, an upcoming Roku show and, of course, “A Shot of Ag” on WTVP PBS. This is where my vision of what a farmer is has changed. I hang out with farmers similar to myself – basically farm kids who worked their tails off to eventually take over the family farm. We are masters at growing crops that ultimately feed the world. But sometimes, we don’t do a very good job of looking beyond our fence rows. To date, I have interviewed more than 1,500 people employed in agriculture in some fashion. I started out with a podcast talking to those like myself. As things grew, my wife started scheduling the guests, and she is more open-minded than me. All of a sudden, I was outside my comfort zone. It started out with first-generation farmers, something of a foreign concept to me. It’s a common belief in my world that you need to be born into ag. Unless someone has copious amounts of cash, it’s just not possible to start from scratch. Or so I thought. Here’s how things are supposed to work: I grow the crops, then I sell the crops to a middleman. Then I complain about how the middleman is screwing me over. The system is

A small-scale, first-generation farmer can get an Instagramaccount and chronicle the day-to-day challenges of raising a cattle herd. The viewers become invested and want to buy their next hamburger from someone they have grown to trust. Plus, they are willing to pay a premium! It’s not easy for me to admit that these new farmers have figured things out. But as I’m drinking my coffee and grumbling about these damn kids, it dawns on me that they have succeeded where I have struggled, showing our city friends that the way farmers are portrayed is not always accurate. When people have questions about the herbicide RoundUp or about how animals are treated, they know what to say. Maybe my wife was onto something in getting these first-generation farmers to interview with us. I don’t like being wrong … but I’m sure it’ll happen someday.

all we know and we live with it. Except for these new farmers. Apparently, nobody told them how things are supposed to work. They have this crazy notion that they can ask customers what they want and then actually sell it directly to them, eliminating that middleman. Here’s therub: Inorder todothis, the farmer must directly communicate with the customers. This simply can’t happen. I speak “farmerese,” and my customers speak city talk. It is impossible for us to communicate. So, how are these “newbies” doing it? Well, they have a distinct advantage. They didn’t grow up in agriculture. They know how to address their fears. They’re able to explain how food is grown safely. Not only that, they do it without an attitude. It’s weird. In farmers’ defense, we go to great lengths to make sure we produce safe food. And since we want to pass the farm on to the next generation, we are very concerned about sustainability. What we aren’t good at is communicating these ideas to anyone outside our bubble. Here’s another change: The new farmers are using social media to find customers. Since COVID hit, demand for direct-farm products has boomed. Seeing empty grocery store shelves has definitely made people want to be more aware of where their food comes from.

Rob Sharkey, aka “The Shark Farmer,” tills the land at his fifth-generation farm in the Bradford area, where he lives with his wife and kids. He hosts “A Shot of Ag” on WTVP PBS, among other media endeavors.

MARCH 2022 PEORIA MAGAZINE 11

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G U E S T C O M M E N T A R Y

A TALE OF TWO DOWNTOWN PEORIA FAMILIES

...and how InterPlay Park couldbegin to rectify a historicwrong

BY IKE BRANNON

OPPOSITE PAGE: InterPlay Park presentation by urban designer Theodore Hoerr (courtesy of KDB Group) LEFT: Old Saratoga Pool Hall and Bowling Alley, 109–111 S.W. Jefferson, demolished in 1963. Photos Courtesy Local History and Genealogy Collection, Peoria Public Library, Peoria, Illinois RIGHT: Richard Pryor’s family moved to the South Side after their previous home was razed for I-74.

I ssues of race have permeated Peoria’s politics for more than a century. This was especially true during the city’s “wide open” days before WorldWar II, when community leaders often turned a blind eye to illegal alcohol consumption, gambling, and other vices. Some of the impacts from the racial inequality of that era remain with us today and continue to divide our city. Literally. My family profited in that milieu. My great-grandfather and namesake operated a bowling alley called the Saratoga on the corner of Main and Jefferson. However, the real money was in the gambling and booze, which the Saratoga served up even during Prohibition. Richard Pryor’s family operated an establishment three blocks away that offered gambling and prostitution, among other things. But navigating the sin business was more difficult for the Pryors. Scott Saul’s 2015 biography, Becoming Richard Pryor , observed that the family’s businesses were often in trouble with the law, and that these legal battles cost the family significantly. The Saratoga, on the other hand, had no such troubles. Mayor Woodruff, who occasionally dropped in on in the poker games upstairs, saw to that personally. In some ways, my father’s childhood paralleled Richard Pryor’s. Like Pryor, he was raised by his grandfather. Each spent his early years in the family business. But my father received breaks that Pryor did not. His grandfather eventually moved them to the East Bluff, then a white, working class neighborhood. Pryor’s family

It also is aproject that comportswith the agenda of the current Secretary of Transportation, who has said it is his goal to tear down highways that serve to divide communities, and who has tried to direct money towards doing so. No one is considering tearing out I-74. But lessening its impact on Peoria and its downtown should be welcomed by everyone. Washington D.C., where I currently reside, recently completed the construction of a platform covering the trench carrying Interstate 395 through the edge of downtown and near the U.S. Capitol, which transformed an entire stretch of city. This spring, the District will construct a park over a stretch of Connecticut Avenue that runs in a trench through a portion of Dupont Circle, where my family and I live. Other communities are also realizing the opportunity costs of having roads cut through a city. While it may be facile to suggest that constructing a park over the interstate is going to materially improve racial differences in Peoria, improving our downtown would help bring both black and white families there and reconnect it to the rest of the city. And correct a historic wrong.

eventually left downtown as well, but they went to live on the city’s South Side, a racially integrated, poorer neighborhood. Shortly before graduating from Peoria High, my father received a college scholarship based on his performance on a national exam. He won it, he once confessed to me, because the teachers proctoring the exam conspired to give him extra time. It allowed him to go to college and then, after a stint in the Army, law school before returning to Peoria to practice law. Despite his obvious brilliance, Pryor struggled at school, and never received the educational opportunities my father did. Luckily, he found a mentor who encouraged his desire to perform, paving the way for his entertainment career. But no one would say that he succeeded because of his schooling. One clear difference between how Peoria treated the two families was manifested in the construction of Interstate 74. The road dips through a swath of downtown, of course, and its construction resulted in the demolition of numerous Peoria businesses. The Pryors’ establishment was one of them. The Saratoga, on the other hand, was left untouched. The trench that carries I-74 through downtown created both a literal and figurative chasm that separated the Pryors from the Brannons, and black Peorians from white Peorians. The recent proposal to essentially build a roof over the interstate and create an urban park greatly appeals to me because it holds the potential of rejuvenating a downtown that desperately needs it, and that no amount of additional investment in the Warehouse District can accomplish.

Ike Brannon is a central Illinois native – Bergan High School, Class of 1983 – an economist and president of Capital Policy Analytics, a consulting firm in Washington D.C.

MARCH 2022 PEORIA MAGAZINE 15

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M ARCH 2020: COVID arrives and employees across the region and state find themselves in unfamiliar, sometimes confusing territory, unable to go into the office and having to create work spaces in their homes. MARCH 2022: Many employees have concluded that commuting to the family room couch or dining room table for work has its advantages, at least a few days a week. Many employers are making it happen. From Pearl Companies in Peoria Heights to OSF HealthCare, CEFCU and CliftonLarsonAllen LLP in Peoria, many central Illinois employers now offer a remote work option. What started as a temporary measure to contend with COVID now looks as if it may be here to stay, as employers try to remain competitive for talent, a portion of which wants that come-and-go flexibility. About 75 percent of Pearl’s 400workers across the country – two-thirds of them at its headquarters in Peoria Heights, where it’s the largest employer – are working from afar, said CEO Gary Pearl. The insurance, marketing and technology services firm had plans to invest up to $10 million in expanding/ renovating its Heights headquarters, but has shelved those blueprints, for now, in the wake of COVID, he said. OSF did go ahead with its Ministry headquarters, as it was well into renovation and constructionwhenCOVID hit. The facility originally intended to house upwards of 700 workers now has 500 permanent residents, with some 175 on a hybrid schedule between home and office. Again, the pandemic compelled the rethinking of longstanding workplace philosophies, said executives there. Working remotely also is a popular option for the 100 employees at the Peoria office of CliftonLarsonAllen LLP (CLA), a professional services firm. Roughly 10 percent of employees prefer to distance themselves full-time, said Mark Dalbey, CLA Managing Principal for Central Illinois. Meanwhile, “a greater percentage of employees said they need flexibility, yet don’t want to work from home every day,” he said. “We can make that work.” Employees with young children now have the freedom to pick them up from school, or those with elderly parents to take them to a doctor’s appointment.

Office/Space Peoria is coming off COVID with empty offices and remote work expectations. Has the local workplace been changed forever?

BY SALLY MCKEE PHOTOGRAPHY BY RON JOHNSON

18 MARCH 2022 PEORIA MAGAZINE

He was not surprised by that exodus and does not expect much change in the next few years. “Employees are working from home, and it will continue,” Camper predicted. Although the survey was limited to the city of Peoria, Camper said he’d expect similar vacancy rates in Tazewell and Woodford counties. Prior to the 2008 recession, local office vacancies were stable, under 12 percent. That doubled following the economic downturn. Office leasing and sales have been slow for a decade. “Last year, out of all the deals that we have done, there were just five or six for office leasing or sales. That is a small percentage of the deals we do,” Camper said. Sales of land for professional office space are nearly non-existent. Looking ahead, Camper expects many buildings to be repurposed, citing the example of Riverview Plaza, which was converted into apartments. A quality workforce is the lifeblood of any company, and many employers feel like they don’t have any choice but to offer remote work if they want to stay in the game. Others will confide that it’s less than ideal and nothing replaces the direct office interaction and resulting productivity. OSF CEO Bob Sehring notes the healthy collaboration, the “casual collisions” of people and ideas that can result when workers are under one roof. It’s more difficult now to maintain a company culture, said Pearl, who is giving his employees “a great deal of leeway” but still losing some. An environment has been created “where people that typically wouldn’t be looking for a job are now looking because they’re getting calls from headhunters saying you can move to this company, make more money and still work from home.”

Others just like the comfort and convenience. “March 2020 was a shock,” Dalbey acknowledged. However, because the firm had remote infrastructure in place, it was able to avoid a complete shutdown. Indeed, with technology such as Zoom, employers have the ability to let people work from anywhere. “As long as the jobs are getting completed, we don’t care if they are at the office or in their basement,” Dalbey said. That said, the company’s mantra is “better together,” he said. With 22,000 square feet of space in the company’s Downtown office in the top two floors at 301 SW Adams, there is plenty of room for social distancing. “Our office has been fortunate to have minimal COVID cases,” Dalbey said. CEFCU employs more than 900 people throughout its branches, with about 50 to 60 working from home, said Community Relations Manager Martha Kamp. “We do have a number of employees who have switched to working at home completely and don’t even have a desk in our main office,” she said. Others are on hybrid schedules. “It is a good strategy, as we are a growing company,” said Kamp. Indeed, the company can use the extra space, and plans to continue with the work from-home option moving forward, with policies to govern the practice and a corporate team dedicated to overseeing that transition, she said. N early one-third of the office space in Peoria is empty. Vacancies increased from 23 percent in January 2021 to nearly 32 percent in January 2022, said Tom Camper, commercial real estatebroker with Joseph & Camper Commercial in Peoria. Much of that vacant space is downtown.

For Dalbey at CliftonLarsonAllen, it’s not hard to imagine companies looking at their brick-and-mortar locations and asking, “Why pay for this if less space is needed?” “Remote working is not going to go away,” he said. “Coming out of COVID won’t look the same as going into it.”

The Flip Side OF WORKING REMOTELY

Sally McKee is a journalist and former managing editor of the Journal Star in Peoria. Editor-in-chief Mike Bailey also contributed to this report. Many employers have employee assistance programs covered by health insurance, and primary physicians can refer patients to a therapist, Boerke said. Also, OSF offers a free app, OSF SilverCloud, which is a support resource for managing stress, anxiety and depression. For information, visit osfhealthcare.org . In addition to the COVID-19 pandemic, the nation is also in a behavioral health pandemic, said Dr. Kyle Boerke, Behavioral Health Director for Ambulatory Services at OSF HealthCare. Working remotely can improve work/life balance formany employees; for others it can create loneliness and isolation, he said. To ease the latter, he offered the following: • Start your day with your normal work routine. Shower, get dressed, eat breakfast. It may feel fantastic to work in pajamas all day, but people need a separation between work and home. • Stick to a schedule. Include breaks and lunch. Set an end time for the day. Don’t check emails through the night. • Set up a designated work space with an office chair. Leave it at workday’s end. • Set up a socialization schedule with co-workers: video visits, a coffee shop meeting, or a simple phone call. • Seek help, if needed. It can be difficult to recognize behavioral health problems in ourselves. Someone close may need to fulfill that role. Symptoms can include irritability, difficulty sleeping, trouble concentrating, and withdrawing from social situations.

“REMOTE WORKING IS NOT GOING TO GO AWAY... COMING OUT OF COVID WON’T LOOK THE SAME AS GOING INTO IT.”

MARK DALBEY, CLIFTONLARSONALLEN

MARCH 2022 PEORIA MAGAZINE 19

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D I S H A N D D R I N K

T he idea of driving a half-ton pickup truck onto a frozen lake seems impractical and slightly terrifying. Imagine pulling onto that lake and setting up a heater to stay warm, then drilling a hole the size of your hopes and dipping a tiny fishing pole into the cold abyss. Fishing on such thin ice sounds like you might just become fish food. The world of restaurants has always been on thin ice, with a small hope of catching a profit and a bigger hope of creating a memorable experience for everyone involved. When COVID-19 arrived in 2020 and really took off in March of that year, restaurant owners started seeing the ice melt underneath their feet. Many fell through. Two years ago, I was in Nashville helping a famous chef, Sean Brock, open three restaurants. One was a fast, casual spot that could easily pivot to takeout. Two were under construction. As with many restaurants, profits began to be eaten up by third-party THIN ICE TO THRIVING AGAIN Is there a path forward for restaurants? BY JOSHUA LANNING

IN THE KITCHEN. Joshua Lanning practices his craft at SingleThread in northern California, the 3 Michelin-Starred restaurant recently named #37 of The World’s 50 Best. Photo by Heather Lockwood

22 MARCH 2022 PEORIA MAGAZINE

FARM TO TABLE AT ITS FINEST. Getting right to the source at Down River Farm in East Peoria with Owner Evan Barry. Photo by Jeffery Noble while absorbing wild cost increases? It is not sustainable.

delivery services such as Uber Eats and Postmates, which charged crazy percentages, eliminating an already slim profit margin. Owners had to use these services to be competitive as they fought vigorously to keep their doors open and their people employed and fully paid, often to the detriment of their own financial well-being. I’ll never forget all the meetings to discuss strategies just to keep going. The stress was almost overwhelming, and I wasn’t even the owner. Meanwhile, leaders in the culinary world strained to keep their employees and customers safe, as well. One thing I know: Food and beverage professionals are “get it done” people. They are some of the most creative, caring and resilient people I have ever had the pleasure to be around. Fast forward a year. Now we have severe staff and material shortages. The cost of something as basic as fryer oil has tripled. Gloves used for food safety are well over $150 per case. It has been curveball after curveball, and the restaurant industry has been pelted and bruised. The ice is so thin, you can see all the fish swimming under

your feet, but you don’t have the tools to make the catch. People are hungry and the demand is there, but restaurants struggle to meet that demand. Yet, many restaurant owners are afraid to increase prices. The idea of losing a single customer shakes us to the bone. Costs soar, menu prices remain the same, profits are not in sight. As a chef of 16 years who has been through six restaurant openings, I now realize, through the lens of COVID, that this industry, as it is, cannot stand. First, food and beverage workers can hold their heads high as they refuse to be trampled. They deserve good wages and health insurance. COVID slowed life down so much that many, myself included, realized what we have been missing. The price we pay to succeed is too high. That price is time and health. The pandemic refocused people’s priorities. The priority now is self care and self-respect. Second, the economics of restaurants are broken. Costs are too high and meal prices are too low. How can restaurant owners provide living wages and health insurance

Joshua Lanning is a Peoria native and graduate of New York’s French Culinary Institute who has worked at some of the finest restaurants in the world, including SingleThread in northern California, Noma in Denmark and Sean Brock’s Nashville establishments. He returned to central Illinois a year ago to open the Woolly Bugger restaurant at Sankoty Lakes before pursuing other career opportunities. If members of the dining public can put themselves in our shoes, and if the industry can continue to evolve with new priorities and practices, I believe that restaurants can again thrive. While the risk-to-reward ratio may not be in our favor at the moment, all is not hopeless. We saw some really brilliant business ideas come out of thepandemic, suchas so-called“ghost kitchens,” which are basically takeout operations without storefronts. Technologies will be created that will revolutionize how food gets into the customer’s hands. They likely will include more automation and enhanced utilization of QR codes. Apps such as Gigpro could help with staffing issues.

MARCH 2022 PEORIA MAGAZINE 23

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D I S H A N D DR I N K Welcome (Back) to Friendly Valley

PEORIA’S QUIRKIEST BAR WILL REOPEN ...WITH MUSIC

BY P H I L L U C I A NO P H O T O GR A P H Y BY RON J O H N S ON

C

ountless times over many years, Sean Kenny would drive past the iconic Friendly Valley Tavern and ponder a

true to its name, in a small valley at 3708 N. Meadowbrook Road. With no residences nearby, Kenny began hearing the sound of music. He’ll likely soon get his wish, putting a new spin on a local mainstay. Kenny, who owns Kenny’s Westside Pub in Downtown Peoria, has purchased The Friendly Valley, which shut down last fall after almost 80 years as perhaps the city’s quirkiest saloon. In the fickle and demanding entertainment industry, it’s hard enough to keep one place going. But take over a second bar? Amid a lingering pandemic? “I couldn’t pass up the opportunity,”

Kenny says with a smile. Tavern legend – judge its reliability accordingly – has it that the unusual structure was first used as a chicken coop. By 1942, according to city records, a saloon was operating at the address. Even with additions, capacity reached just 40 people, which made for a tight fit. Over the years, the interior remained unchanged, chiefly a weathered bar, pool table and scattered seats. A curved and paneled ceiling stretched just inside the front door, which opened to mismatched and faded floor tiles underfoot. Union bumper stickers dotted the back bar.

possibility: “I bet you could have some great concerts there.” Not inside, of course. Small and cramped, the Quonset hut-like saloon often would pack ‘em in cheek by jowl. As far as a concert on busy nights, there wouldn’t be room for a kazoo soloist, let alone a band. But outside? Though not far from the intersection of War Memorial Drive and University Street, the 1.1-acre site is almost hidden and,

26 MARCH 2022 PEORIA MAGAZINE

STAYING POWER: “ I was about 90 percent sure that whoever bought it would demolish the building. I’m glad he’s keeping the place going. He’s got a lot of good ideas cooking,” said previous owner Bill Wright of Kenny.

“I COULDN’T PASS UP THE OPPORTUNITY,” KENNY SAID WITH A SMILE.

The most enduring ownership arrived in 1971 with Joe Wright. His business acumen was decidedly eccentric. His deadpan humor was often delivered without a smile. He didn’t much focus on upkeep. He liked to shoot pool, and he could beat just about anybody – while using a broomstick. His demeanor and habits could leave newcomers puzzled, but regulars liked him just fine, enough to keep the place going for decades. As Wright’s contemporaries died off, so did much of his business. Last summer, cancer took him at age 85. The pub was left in the hands of son Bill Wright. For a while, he made a go of it. But pressing demands for building repairs proved financially daunting. Besides, as a recent retiree, he wanted to enjoy a leisurely life, not try to resuscitate a dying saloon. So, last fall – after a goodbye party and a final last call - he shut the doors and put The Friendly Valley up for sale. It sat shuttered until Kenny came to the rescue. Kenny, 36, started Kenny’s Westside Pub on Farmington Road in West Peoria about nine years ago. After four years there, he moved the business to 112 SW Jefferson Ave., where his kitchen not only boasts an impressive menu but his high-tech concert stage with a regular lineup of national touring musicians. Over the years, Kenny had occasionally popped in for a beer at the Valley, which he admired for its diehard grit, which ultimately prompted his $150,000 bid,

which bested the offers of two other pub owners. Wright says he is glad the bar’s legacy will continue. “I was about 90 percent sure that whoever bought it would demolish the building,” he said. “I’m glad he’s keeping the place going. He’s got a lot of good ideas cooking.” Kenny has been putting a lot of elbow grease into the place, putting a new shine on the joint. “It’s gonna be the same tavern, but better,” he says. In the basement, he found several vintage beer lights – including a Falstaff tiffany-style lamp – that he has restored for display. Plus, with electrical upgrades, Kenny will be able to add gaming machines, which should help the bottom line. As to bigger plans, he thinks outdoor concerts will draw big-time. He plans to build a stage and serve food and drink from an old, revamped food truck. Though there is parking for just 25 vehicles, the property could host as many as 1,000 people. Expect a grand reopening in late March or early April, and concerts once the weather turns warm. Says Kenny: “I think it’ll be a popular place to go and hang out.”

Phil Luciano is a senior writer/columnist for Peoria Magazine and content contributor to public television station WTVP.

MARCH 2022 PEORIA MAGAZINE 27

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This cocktail features dense and complex flavors that go down smooth and velvety, in a creamy foam. Like the weather in March, its shakes go from dry to wet to dry again to emulsify the components and create the airy foam that settles atop the drink. The Blackberry Velvet is a form of daiquiri that derives inspiration from the classic cocktail The Clover Club , named after the bar that popularized it in Philadelphia before Prohibition. First, the tools . You will need a cocktail shaker, measuring jigger, both a hawthorne strainer and a fine mesh strainer, and a nice cocktail glass. I prefer a coupe. Now, the ingredients. To the shaker add: • 1 egg white • 1 barspoon of blackberry jam • 1 dash of rhubarb bitters • 1 dash of plum bitters • .5oz of simple syrup • .75oz of fresh lime juice • .5oz crème de mûre (a sweet blackberry liqueur) • .75oz black strap molasses rum • 1oz aged white rum The process: 1. Shake hard for 5-10 seconds but be careful to hold the shaker together, as the air inside will want to expand. This “dry shake” emulsifies the thicker ingredients and allows the egg white to break down into a foam similar to meringue. 2. Add ice and shake hard again for 10 seconds. This “wet shake” will chill and dilute the cocktail. 3. Using the hawthorne strainer, strain the drink into the empty half of your shaker set. Discard the ice. 4. Dry shake one last time for 5 seconds to really build up the foam. 5. Pour through the fine mesh strainer into your glass. 6. Garnish with skewered blackberries and enjoy! The Blackberry Velvet

Welcome toMixology 101 COCKTAIL CLASS D I S H A N D D R I N K

About our mixologist: Dustin Crawford co-owns “The 33 Room” in the old Pabst Brewery building of Peoria Heights with business partner Kip Rodier. The U.S. Marine Corps veteran traveled the world before returning home to work his magic behind the bar at various central Illinois establishments such as 2 Chez and Pour Bros. Craft Taproom.

Let’s face it, it has been a long two years, it’s winter in central Illinois, and many of us could use a little pick me-up. As a result, we’re introducing this new feature, which offers up a concoction that is just the right fit for the month at hand. You absolutely do want to try this at home. We’ll let our cocktail chemist Dustin Crawford take it from here.

30 MARCH 2022 PEORIA MAGAZINE

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Come Celebrate St. Patrick’s Day at Kellehers! • Heated Tents in the Street with a DJ • Music by Peoria’s Favorite Irish Band ~ Turas • Bagpipes walk through • Breakfast starting at 8:00 am • Corned Beef Dinners, and other Irish Fares including Guinness Brats • Kellehers own Pattish Irish Stout

ENJOY ONE OF THE LARGEST ST. PADDY’S DAY PARTY IN THE MIDWEST ON WATER STREET IN THE WAREHOUSE DISTRICT!

P L A Y I N G I N P E O R I A

CENTRAL ILLINOIS’ LIVE MUSIC SCENE PREVAILS Live music will always play in Peoria.

BY ROXY BAKER PHOTO BY JEFFERY NOBLE

WORLD’S FINEST. The stunning Steinway & Sons Model D Concert Grand — the pinnacle of concert grand pianos — awaits countless performances at the newly restored Scottish Rite Theatre in Downtown Peoria. Photo by Joel VandeKrol

L ive music: Does it play in Peoria, or not? I may be standing a bit too close to that raging fire of a question to answer without bias, but don’t mind if I give it a shot. First, you need to know that I haven’t a shred of musical ability in my entire body. I am purely a rabid appreciator and am thrilled to have landed in a career that focuses on just that – appreciating, honoring, dissecting and sharing the gift of music. Central Illinois is ripe with mega talented artists of every variety, and I am certain that the ratio of “OMG”- talented musicians per capita in the 309 is staggering. There may be a scientific way to accurately assess that ratio, but music is a feeling you get in your gut, spine, heart and soul. The business of music is full of creative humans that do it because of those feelings, not just for the money. And yet, the business of music pervades our community! Those feelingswere testedbeginning in March of 2020 as the COVID-19 pandemic began to shut down our businesses. While nearly every single one of us sat by helplessly inmost every aspect of life, the live-music industry had almost nowhere to go. You can’t get your music “curbside.” Whether it’s country, pop or hardcore rap being played at an openmic night at the bar or at the 12,000 seat Civic Center Arena, those aren’t tangible assets that can be shipped to you overnight and dropped on your doorstep. Sure, you can buy a local artist’s CDs to help them through, but how many have risen to that point in their musical journey for it to be life sustaining? Along with countless others that have a lot of skin in the local music game, I was scared the shutdown would crush the spirits of local music makers. What we discovered instead was that artists of all kinds are clever and resourceful, and most were able to pivot and eke by. Many dug their heels in and distracted themselves by digging in even deeper to the depths of their creative wells. Today, we are all reaping those rewards! In fact, central Illinois offers a multitude of opportunities for up and-coming musicians trying to make a go of it. There are open mic nights at various venues. Sometimes it’s playing

thepianoor anacousticguitar at a local restaurant. Peoria’s Riverfront hosts multiple festivals, including Peoria Irish Fest - Erin Feis Oktoberfest, Soul Fest and more. Downtown Peoria is home to the longstanding Peoria Civic Center, the newly renovated Scottish Rite Theatre, and Kenny’s Westside Pub, which attract local talent as well as globally recognized touring acts. Summer Camp Music Festival made a triumphant return to Chillicothe’s Three Sisters Park last year, and is gearing up for the 21st time on Memorial Day weekend with headliners including the Smashing Pumpkins and Little Feat, along with more than 100 other acts. The music scene in our area is so alive, it isa toughtasktoplanaweekend out to be a music “gormandizer.” That’s one of my favorite words, thanks to the late, great New York pioneering music venue CBGB OMFUG. The last “G” stood for gormandize, meaning to consume something ravenously. Greater Peoria and its residents are one big ol’ hotbed of ravenous music appreciators of nearly every genre. And thankfully, local musicians are

putting plenty of delicious sounds on our proverbial dinner plates, from newgrass/Americana standouts such as The Way Down Wanderers and Harvest Sons to the folk stylings of Chicago Farmer and the Fieldnotes to funk masters Steady Flow. These bands that make their homes in the 309 not only presented us with new work over the last couple of years, they have been touring regionally and even nationally. Meanwhile, we not only support their work and local music in general, we gormandize it! In short, I’m no longer worried. Live music most definitely plays in Peoria, and it takes more than a global pandemic to change that.

Roxy Baker is a local radio personality at Peoria radio

station WWCT, 99.9 on the FM dial, half of the Rik & Roxy in the Morning broadcast from 6 a.m. to 9 a.m. Monday through Friday.

MARCH 2022 PEORIA MAGAZINE 33

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M O M A N D P O P

T he year 2021 was supposed to be the year that Mike Vandy realized his entrepreneurial dream after a couple of decades toiling as an accountant for others. The 45-year-old Bartonville resident had spent the year before doing his homework and writing up a 40-page business model. He was going to make and sell wine for a living – imagine that! – opening his Waters Edge Winery & Bistro in a high-traffic location of walkable, vibrant Peoria Heights. Thirsty customers would flock in to consume it in profitable amounts. He was ready to take the plunge, to pop the cork. “I had looked at every single pro and con, and it all pointed to my happiness,” he recalled recently. Ah, what is it they say about “the best-laid plans of mice and men”? Indeed, Vandy was moving full steam ahead on building his urban winery when March 2020 blew in to deliver a one-two punch that he never could have seen coming: the arrival of a global pandemic, and a POPPING THE CORKS IN PEORIA HEIGHTS Mike Vandy is raising a glass after his perfect storm BY MIKE BAI LEY PHOTOGRAPHY BY RON JOHNSON

AT THE EDGE Waters Edge Winery owner Mike Vandy pours a glass of his popular red.

MARCH 2022 PEORIA MAGAZINE 35