|
By Kimberley Mathisen
Special to the Daily Southtown
Often, making dining decisions can range from
the extremely simplistic to the very difficult.
At Fresh Starts Restaurant & Bakery Inc. in
Flossmoor, diners can expect that process to lean toward the
problematic when faced with selecting just one entree, luncheon
salad or dessert from the varied menu.
Owners Joann Lindholm and her husband, Dale,
opened the restaurant nearly 19 years ago in the heart of
downtown Flossmoor. Over the years, thousands of meals — many of
which Lindholm said she developed — have been served to clients
hailing from nearby villages and towns as well as the northern
suburbs and Chicago.
With a seating capacity of 60 patrons, Fresh
Starts is described by Lindholm as an enterprise that is
involved in more than simply serving food. "We are really four
businesses," she said.
In addition to the restaurant, Fresh Starts
operates a wholesale and retail bakery, and also provides
catering services that include everything from entrees and
desserts to table linens and serving staff.
Restaurant patrons can enjoy continental
breakfasts, lunches and dinner. Lindholm said menus change twice
a year, and she and Brent Nardi, executive chef, work to create
some of the unique entrees.
All beef served at the restaurant is hormone-
and antibiotic-free, the chicken is free-range and organic, and
the fish is all line-caught and wild, she said.
"I avoid any farm-raised fish — our selections
come mostly from the North, and our herbs, vegetables and fruits
are purchased at local farmer's markets," she said.
Lindholm said chicken pot stickers, served with
a soy butter and scallion sauce, are hot-selling appetizers.
The luncheon crowd is gobbling up paninis, which
can include a variety of meats, fillings and cheeses, she said.
"They are as big as your head, and feature the
traditional New Orleans muffuletta (thin Italian bread) filled
with layers of provolone (cheese), salami and marinated
vegetables," she said. "They are then grilled on our panini
press (grill). They take up the whole plate."
Lindholm said the possibilities (for fillings)
are endless. "My favorite panini has prosciutto, provolone and
fresh basil with Portabello mushrooms, spinach and sun-dried
tomatoes," she said.
The dinner menu includes standards such as
steaks and pork chops, as well as a selection of seafood, fish
and pasta dishes.
"One of our most popular choices is the New
Orleans pasta that features andouille sausage, Amish chicken
with green onions and radiatori pasta tossed in a Cajun cream
sauce," Lindholm said.
While enjoying meals, patrons can select from an
extensive wine and beer list, and Lindholm said Fresh Starts is
home of "the 10-ounce martini."
With about 11,000 square feet of space, Fresh
Starts employs a total of 32 chefs and wait staff. Lindholm said
many members of the staff also work in the catering and bakery
portion of the business.
Lindholm, who estimated her work week at about
50 hours, said Dale doesn't work at the restaurant. "He's my
secret source of strength."
"Our executive chef has been with me a total of
eight years, and the assistant chef, Santos Gonzalez, has been
here 11 years," she said. "Our staff is tremendous. It's like we
are a family, all working together. I couldn't do it without
this group."
Fresh Starts also features local artists and art
exhibits at the restaurant. "Every two months, we feature a new
local artist and display their work on our walls."
Wine-tasting parties are featured at the
restaurant, where patrons can sample a variety of wines from all
over the world, she said.
Lindholm and the restaurant staff are planning
for the Flossmoor Festival, a one-day event Sept. 10.
"It's going to be a blast," she said. "They
close off the streets, and there's plenty of food, drink, music
and fun for the whole family.
"We're happy to be here, providing great service
to our customers. They know we're happy."
If you go ...
Fresh Starts Restaurant & Bakery Inc. is at 1040
Sterling St., Flossmoor. For more information, call (708)
957-7900, or go online to www.freshstartsrestaurant.com
Catering to clients
Customers at Fresh Starts Restaurant & Bakery
Inc. know that whether planning a small intimate dinner or a
large family party, help is available with the catering menu
offered at the Flossmoor restaurant.
Joann Lindholm, co-owner of Fresh Starts, said
catering private and corporate functions keeps staff busy year
round, with the holiday season the busiest time for catering and
bakery orders.
"The bakery and catering part of the business
accounts for 30 percent and 35 percent of the (overall)
business, respectively," she said.
Many of the 32 employees also work in the
catering department.
"We're the only upscale, premier caterer and
party planner in the area," Lindholm said. "The catering from
Fresh Starts includes plates, table linens, service staff and
the best food (customers) have ever had. Catering the meal lets
the host or hostess be a guest at their own party."
Everything from appetizers such as mini crab
cakes and lobster phyllo rolls, to pizza and full-scale dinners
is available through the catering portion of the business.
Dinner selections include specialties such as
whole beef tenderloin, spiral sliced ham, whole poached salmon
and several types of lasagna — including the popular vegetable
lasagna.
Lindholm says Thanksgiving is a busy time for
the catering portion of the business, and families can order
complete turkey dinners or items a la carte.
"I can do the entire meal or single dishes,
desserts and baked goods," she said. "It (Thanksgiving) is our
largest single-order day for catering pick-ups."
The bakery also is quite busy, and customers can
choose from seasonal favorites, some of which include deep-dish
pies, cookies, specialty cheesecakes, fruit tarts and scones.
— Kimberley Mathisen |
