Digital Portfolio

Self PortraitLincoln-Way Central High School 2009

Pencil

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LipsJOLIET JUNIOR COLLEGE 2012

Pen and Ink

Octopus RosesJOLIET JUNIOR COLLEGE 2012

Pen and Ink

2

Flamesbetween the

C o m i n g H o l i d a y s 2 0 1 2

Between the Flames / Teaser PosterTHE ILLINOIS INSTITUTE OF ART 2012

Photoshop

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John WallPresenting

directed by

Rodney Grey

in theaters december 21

Flamesbetween the

Between the Flames / Promo PosterTHE ILLINOIS INSTITUTE OF ART 2012

Photoshop

4

Eating Healthy on a Budget When you’re on a tight budget, the thought of preparing tasty, healthy meals on a regular basis can seem daunting. Not only is it easy to get sucked in by grocery merchandising tricks, but it’s also normal for most of us to fall into a mealtime rut, eating the same foods over and over. But you’re in control of your kitchen—and if you cook smart, you can enjoy the first-class meals you deserve. You can save money and still have quality. If you’ve been using cost as an excuse to eat junk, you can kiss that excuse goodbye! With a little organization and creativity, you can have the proverbial champagne when cooking on a beer budget. To start, here is some quick review of basic tips of healthy eating: • Limit your intake of junk food and alcohol • Drink lots of water (at least 8 cups a day) • Limit salty and sugary foods • Avoid eating many foods that are high in saturated fats • Make “variety” the watchword of your eating

Don’t be afraid to surf the internet for recipes that use specific ingredients (plug the ingredient in as a keyword of your search), since you can often get good buys on breads, meats, and other items marked for quick sale before they go bad. Stock your fridge and cupboards with items that are quick and easy to cook (yet kind to your wallet): • Beans and lentils, whether canned or dried, make

nutritious, hearty soups, and can be a main course with the addition of fresh vegetables or rice.

• Brown Rice is a great addition to leftover meat and veggies. Although brown rice is slightly more expensive than white, the nutritional payoff is well worth it. Another inexpensive, easy-to-fix grain, millet, is best when bought fresh. Simply rinse it off and toast it before using it in recipes.

• Fresh vegetables and fruit should be bought at least once or twice each week, preferably in season, to ensure optimal taste and nutrition. You can also rely on canned/frozen varieties as handy additions to last-minute meals. Veggies make great stir-fries and vegetable patties, while fruit is good for a quick nutritious snack.

Finally, a few more helpful hints that can help yousuccessfully save a little green: • When cooking a big meal, make extra to freeze, or use

later in the week for lunches or quick suppers. Double recipes, then freeze half.

• Buying in bulk is almost always cheaper; you can freeze perishable items (such as meat, milk, and even bread) in smaller portions to use as needed. It’s always a good idea to buy non-perishable items in bulk (canned foods, dried beans and grains, etc.).

• Look high and low (literally) to find the less expensive generic or store brands on grocery shelves, often very similar to higher-priced brand names though packaged under different labels. Stores deliberately place the highest-priced brand-name items at eye level, but if you compare the cost per unit, you’ll be able to figure out the most cost-effective purchase.

• Limit your dining out, especially when it comes to fast food, since you’ll find yourself spending unnecessarily on items that are high in fat, salt, and calories, which short-change you in the nutrition department.▪

The Advantages of Eatting Healthy Food

page 2

Recipe of the Monthpage 3

Eating Healthy for Kidspage 3

Eating Healthy on a Budgetpage 4

Ms. Molly Kiemel1840 Wallington DrNew Lenox, IL 60451

Medical Letter6548 Graphic DriveTinley Park, IL 63254 Healthy Living

MK Monthly Medical

Managing Your WeightWeight control is a common reason that you might consider eating healthily. Although following a balanced diet can help you lose weight or maintain a healthy weight, this is only one benefit. Those who follow a healthy, well-balanced diet reduce their risk of chronic diseases, such as diabetes, heart disease and cancer. Aim to consume a diet rich in fruits, vegetables, whole grains and unsaturated fats.

Use fruit, vegetables, lean protein and whole grains to replace high-fat, high-calorie foods. Staying within your required calorie range is vital for achieving and maintaining a healthy weight. The longer you are satiated, the less likely you are to exceed your ideal calorie range.

Decreased Risk of Heart DiseaseRegularly consuming high-fat foods

can increase your cholesterol and triglyceride levels,

which can cause plaque to buildup in your

arteries. Over time, this can lead to heart attack, or stroke. Eating a

moderate amount of healthful fats

such as those found in olive oil, avocados,

fish, nuts and seeds helps protect your heart

Decreased Cancer RiskFruits and vegetables are loaded

with antioxidants, which are substances that seek and neutralize

potentially damaging cells called free radicals.

As they seek out and steal electrons from

healthy cells, they can cause damage.

Antioxidants neutralize free

radicals by donating one of their electrons,

turning the free radical into a stable molecule.

Eating Healthy for Kids Food is fun, says MyPyramid for Kids. For kids, eating healthy means finding the right balance between good foods and not so good foods. Educating kids about proper nutrition is the first step in putting them on the right path. Some fun nutrition facts can help kids make good choices most of the time.

Breakfast is Important Kids who eat breakfast do better in school because they are better behaved and perform better, the American Dietetic Association explains. They also have an easier time maintaining a healthy weight. Some parents may struggle with getting their kids to eat in the morning, but breakfast can be quick and painless. Some simple yet nutritious breakfast options include whole-grain cereal and low-fat milk, a peanut butter and jelly sandwich, or whole-grain toaster waffles with fresh fruit.

Healthy Bones Means More Than Just Milk Milk and milk products are high in calcium, which is important for strong bones, says MyPyramid for Kids. Milk isn’t the only source of calcium, it is also found in soy milk and fortified juices, says the Vegetarian Resource group. Some vegetables, such as broccoli and chinese cabbage, also contain calcium.

Eat a Rainbow Fruits and vegetables come in a variety of different colors. These colors represent different nutritional components, such as beta carotene in carrots and the anthocyanins in strawberries. MyPyramid for Kids recommends kids eat more vegetables. Kids should try to eat a different colored fruit and vegetable every day and make it goal to eat a rainbow of colors each week.

Ingredients • ¼ cup lime juice • ¼ cup reduced-sodium soy sauce • 1 tablespoon canola oil • 1 teaspoon chili powder • 1 pound chicken tenders • 2 cups loosely packed fresh cilantro leaves (1-2

bunches) • 2 scallions, sliced • 2 tablespoons toasted sesame seeds (see Cook Tips)

Cooking Instructions Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour. Preheat grill to medium-high. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth. Oil the grill rack (see Cook Tips). Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto.▪

11 Facts about

American Eating Habits• 52 % of Americans believed

doing their taxes was easier than figuring out how to eat healthy.

• Data from the U.S. Dept. of Agriculture found that in 2012 the average American consumed nearly one ton of food. That’s 1,996 lbs of food a year.

• The 2012 study also revealed some other interesting numbers. Americans ate:

° 632 lbs. of dairy products – 31.4 lbs of that is cheese.

° 415.4 lbs of vegetables. The most popular choices are corn and potatoes. 29 lbs of those veggies are french fries.

° 273 lbs of fruit. Mostly apples and oranges.

° 183.6 lbs of meat and poultry. 60.4 lbs is chicken, 62.4 lbs is beef, and 16.1 lbs is fish/shellfish.

° 141.6 lbs of sweeteners, and 53 gallons of soda.

• 20% of all American meals are eaten in the car.

• At least 1 in 4 people eat some type of fast food every day.

• Americans consume 31% more packaged food than fresh food.

• Healthiness of the food we eat decreases by 1.7% for every hour that passes in the day.

Healthy Food

The A

dvantages of Eating

Grilled Chicken Tenders with Cilantro Pesto

Rec

ipe

of th

e M

onth

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PAGE 2

THE ILLIN

OIS IN

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Eating Healthy on a Budget When you’re on a tight budget, the thought of preparing tasty, healthy meals on a regular basis can seem daunting. Not only is it easy to get sucked in by grocery merchandising tricks, but it’s also normal for most of us to fall into a mealtime rut, eating the same foods over and over. But you’re in control of your kitchen—and if you cook smart, you can enjoy the first-class meals you deserve. You can save money and still have quality. If you’ve been using cost as an excuse to eat junk, you can kiss that excuse goodbye! With a little organization and creativity, you can have the proverbial champagne when cooking on a beer budget. To start, here is some quick review of basic tips of healthy eating: • Limit your intake of junk food and alcohol • Drink lots of water (at least 8 cups a day) • Limit salty and sugary foods • Avoid eating many foods that are high in saturated fats • Make “variety” the watchword of your eating

Don’t be afraid to surf the internet for recipes that use specific ingredients (plug the ingredient in as a keyword of your search), since you can often get good buys on breads, meats, and other items marked for quick sale before they go bad. Stock your fridge and cupboards with items that are quick and easy to cook (yet kind to your wallet): • Beans and lentils, whether canned or dried, make

nutritious, hearty soups, and can be a main course with the addition of fresh vegetables or rice.

• Brown Rice is a great addition to leftover meat and veggies. Although brown rice is slightly more expensive than white, the nutritional payoff is well worth it. Another inexpensive, easy-to-fix grain, millet, is best when bought fresh. Simply rinse it off and toast it before using it in recipes.

• Fresh vegetables and fruit should be bought at least once or twice each week, preferably in season, to ensure optimal taste and nutrition. You can also rely on canned/frozen varieties as handy additions to last-minute meals. Veggies make great stir-fries and vegetable patties, while fruit is good for a quick nutritious snack.

Finally, a few more helpful hints that can help yousuccessfully save a little green: • When cooking a big meal, make extra to freeze, or use

later in the week for lunches or quick suppers. Double recipes, then freeze half.

• Buying in bulk is almost always cheaper; you can freeze perishable items (such as meat, milk, and even bread) in smaller portions to use as needed. It’s always a good idea to buy non-perishable items in bulk (canned foods, dried beans and grains, etc.).

• Look high and low (literally) to find the less expensive generic or store brands on grocery shelves, often very similar to higher-priced brand names though packaged under different labels. Stores deliberately place the highest-priced brand-name items at eye level, but if you compare the cost per unit, you’ll be able to figure out the most cost-effective purchase.

• Limit your dining out, especially when it comes to fast food, since you’ll find yourself spending unnecessarily on items that are high in fat, salt, and calories, which short-change you in the nutrition department.▪

The Advantages of Eatting Healthy Food

page 2

Recipe of the Monthpage 3

Eating Healthy for Kidspage 3

Eating Healthy on a Budgetpage 4

Ms. Molly Kiemel1840 Wallington DrNew Lenox, IL 60451

Medical Letter6548 Graphic DriveTinley Park, IL 63254 Healthy Living

MK Monthly Medical

Managing Your WeightWeight control is a common reason that you might consider eating healthily. Although following a balanced diet can help you lose weight or maintain a healthy weight, this is only one benefit. Those who follow a healthy, well-balanced diet reduce their risk of chronic diseases, such as diabetes, heart disease and cancer. Aim to consume a diet rich in fruits, vegetables, whole grains and unsaturated fats.

Use fruit, vegetables, lean protein and whole grains to replace high-fat, high-calorie foods. Staying within your required calorie range is vital for achieving and maintaining a healthy weight. The longer you are satiated, the less likely you are to exceed your ideal calorie range.

Decreased Risk of Heart DiseaseRegularly consuming high-fat foods

can increase your cholesterol and triglyceride levels,

which can cause plaque to buildup in your

arteries. Over time, this can lead to heart attack, or stroke. Eating a

moderate amount of healthful fats

such as those found in olive oil, avocados,

fish, nuts and seeds helps protect your heart

Decreased Cancer RiskFruits and vegetables are loaded

with antioxidants, which are substances that seek and neutralize

potentially damaging cells called free radicals.

As they seek out and steal electrons from

healthy cells, they can cause damage.

Antioxidants neutralize free

radicals by donating one of their electrons,

turning the free radical into a stable molecule.

Eating Healthy for Kids Food is fun, says MyPyramid for Kids. For kids, eating healthy means finding the right balance between good foods and not so good foods. Educating kids about proper nutrition is the first step in putting them on the right path. Some fun nutrition facts can help kids make good choices most of the time.

Breakfast is Important Kids who eat breakfast do better in school because they are better behaved and perform better, the American Dietetic Association explains. They also have an easier time maintaining a healthy weight. Some parents may struggle with getting their kids to eat in the morning, but breakfast can be quick and painless. Some simple yet nutritious breakfast options include whole-grain cereal and low-fat milk, a peanut butter and jelly sandwich, or whole-grain toaster waffles with fresh fruit.

Healthy Bones Means More Than Just Milk Milk and milk products are high in calcium, which is important for strong bones, says MyPyramid for Kids. Milk isn’t the only source of calcium, it is also found in soy milk and fortified juices, says the Vegetarian Resource group. Some vegetables, such as broccoli and chinese cabbage, also contain calcium.

Eat a Rainbow Fruits and vegetables come in a variety of different colors. These colors represent different nutritional components, such as beta carotene in carrots and the anthocyanins in strawberries. MyPyramid for Kids recommends kids eat more vegetables. Kids should try to eat a different colored fruit and vegetable every day and make it goal to eat a rainbow of colors each week.

Ingredients • ¼ cup lime juice • ¼ cup reduced-sodium soy sauce • 1 tablespoon canola oil • 1 teaspoon chili powder • 1 pound chicken tenders • 2 cups loosely packed fresh cilantro leaves (1-2

bunches) • 2 scallions, sliced • 2 tablespoons toasted sesame seeds (see Cook Tips)

Cooking Instructions Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour. Preheat grill to medium-high. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth. Oil the grill rack (see Cook Tips). Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto.▪

11 Facts about

American Eating Habits• 52 % of Americans believed

doing their taxes was easier than figuring out how to eat healthy.

• Data from the U.S. Dept. of Agriculture found that in 2012 the average American consumed nearly one ton of food. That’s 1,996 lbs of food a year.

• The 2012 study also revealed some other interesting numbers. Americans ate:

° 632 lbs. of dairy products – 31.4 lbs of that is cheese.

° 415.4 lbs of vegetables. The most popular choices are corn and potatoes. 29 lbs of those veggies are french fries.

° 273 lbs of fruit. Mostly apples and oranges.

° 183.6 lbs of meat and poultry. 60.4 lbs is chicken, 62.4 lbs is beef, and 16.1 lbs is fish/shellfish.

° 141.6 lbs of sweeteners, and 53 gallons of soda.

• 20% of all American meals are eaten in the car.

• At least 1 in 4 people eat some type of fast food every day.

• Americans consume 31% more packaged food than fresh food.

• Healthiness of the food we eat decreases by 1.7% for every hour that passes in the day.

Healthy Food

The A

dvantages of Eating

Grilled Chicken Tenders with Cilantro Pesto

Rec

ipe

of th

e M

onth

PAG

E 1

PAG

E 3

Med

ical

New

s Le

tter

6

535 North Michigan Ave, Chicago, ILCall us: (312) 555-9534 Visit us: www.ciboevino.com

A tavola non si invecchia.

At the table with good friends and family you do not become old.

Cibo e Vino Tri-fold Menu and Ad THE ILLINOIS INSTITUTE OF ART 2013

InDesign

7

WINE SELECTIONSPARKLING WINES Glass/Bottlewines offered from richest to lightest

Domaine Chandon Brut (California) split .......................................................... $8/$48

Batasiolo Moscato D’Asti (Italy) ............................................................................$7/$24

WHITE WINESwines offered from richest to lightest

Chateau St. Jean Chardonnay (California).........................................................$8/$30William Hill Chardonnay (California) ..................................................................$7/$26White Haven Sauvignon Blanc (New Zealand) ................................................. $8/$30Rodney Strong Sauvingon Blanc (California) .....................................................$7/$26Frisk Prickly Riesling (Australia) .........................................................................$8/$30Dolce and Gabana (Italy) .......................................................................................$8/$40Morasco Balsamic (Italy) ......................................................................................$12/$60Maso Canali Pinot Grigio (Italy) ..........................................................................$8/$30

Cantina La Vis “Dipinti” Pinot Grigio (Italy) ......................................................$7/$26

RED WINESwines offered from richest to lightest

Louis Martini Cabernet Sauvignon(California) ................................................. $8/$30William Hill Cabernet Sauvignon (California) ...................................................$7/$26Don Miguel Gascon Malbec (Argentina) ............................................................$8/$30Dancing Bull Zinfandel (California) .....................................................................$7/$26Edna Valley Merlot (California) ............................................................................$7/$26Grayson Cellars Merlot (California) ....................................................................$8/$30McWilliams Hanwood Estate Shiraz (Australia) ...............................................$7/$26Lavern and Shirley (California) ............................................................................ $9/$40Johnny June (California) ........................................................................................$7/$26Da Vinci Chianti (Tuscany, Italy) .........................................................................$8/$30Bramosia Chianti Classico (Italy) ........................................................................ $9/$34Remo Farina Ripasso De Valpolicella (Italy) ..................................................... $9/$34Cantele Primitivo (Italy) .........................................................................................$7/$26Block Nine Pinot Noir (California) ......................................................................$8/$30

Mirassou Pinot Noir (California) .........................................................................$7/$26

CELLAR WINE SELECTIONWHITE WINE BottleWilliam Hill Reserve Chardonnay (Napa) ................................................................ $40

Frei Brothers Chardonnay (Russian River) ..............................................................$35

RED WINEDamilano Barolo (Italy) ...............................................................................................$80Riondo Amarone (Italy) ................................................................................................$65Ruffino Ducale Gold Chianti Classico Riserva (Italy) ............................................ $85Ruffino Ducale Chianti Classico Riserva (Italy) ...................................................... $48Freedom Ride (California) ........................................................................................... $62Trinitas Mysterium (California) ................................................................................. $36Modus Super Tuscan Ruffino (Tuscany) .................................................................. $48Villa Cerna Chianti Classico Riserva (Italy) ............................................................. $48Chateau Simard Bordeaux (France) .......................................................................... $48Tenute Silvio Nardi Brunello Di Montalcino (Tuscany) ...................................... $100

SOUP & SALADMinestrone or Zuppa Del Giorno (Soup of the Day)Home-made from fresh ingredients. Cup $3.75 – Bowl $4

Caesar Salad $8Crisp romaine lettuce with parmesan, mustard, olive oil, garlic, lemon juice, croutons.

Farfalle Pasta Salad $9Grilled chicken breast, arugula, sun-dried tomatoes, roasted garlic, and balsamic vinaigrette.

Grilled Shrimp & Mixed Green Salad $9Red & yellow peppers, fresh mango, and a mango vinaigrette.

Char-Crusted Steak & Mixed Green Salad $9Plum tomatoes, cucumber, red onion, gorgonzola cheese, cinnamon pecans, and balsamic vinaigrette.

Crab Cake Salad $10Made with bibb lettuce, fresh mozzarella, pine nuts, marinated artichoke hearts and mushrooms; with olive oil, garlic, and lemon dressing.

Calamari Salad $9Tender calamari with tomato, olives, radishes, green onion, celery hearts, olive oil, garlic, and lemon juice.

Tomato & Mozzarella Salad $8Fresh mozzarella and sliced tomato with portabella mushroom, roasted red peppers, pesto, olive oil and balsamic vinegar.

Bruschetta $6Toasted Italian bread topped with fresh tomato, basil, garlic, and olive oil.

Scampi $9Sautéed shrimp with mushrooms, artichoke hearts, black olives, garlic and butter.

Baked Oysters Rockefeller $8On the half-shell with creamed spinach, garlic, and white wine.

Crab Cake $7Giovanni’s own with fresh mango sauce and lime.

Fried Calamari $8Hand-breaded and served with cocktail sauce.

Stuffed Portabella Mushroom $7Stuffed with fontina cheese, plum tomato, and prosciutto ham.

Grilled Polenta & Italian Sausage $7With goat cheese and marinara.

Fried Artichoke Hearts $7Served with spinach, garlic & parmesan cream sauce.

Sausage & Peppers $8Our hand rolled Italian sausage sautéed with fresh bell peppers and topped with marinara sauce.

Shrimp Pizza $8With black olives, roasted red peppers, fresh tomato, and spicy marinara on an eight-inch crust.

Baked Garlic Loaf $3.50 535 North Michigan Ave, Chicago, ILCall us: (312) 555-9534 Visit us: www.ciboevino.com

A tavola non si invecchia.

At the table with good friends and family you do not become old.

Veal Scallopine Piccata $22Lightly breaded and served in white wine sauce.

Veal Scallopine Toscana $22Thinly sliced with mushrooms, scallions, a light brown sauce and a touch of marinara.

Veal Parmigiana $22Breaded cutlet with tomato sauce, parmesan, and melted mozzarella.

Chicken Vesuvio $14.75Served on the bone sautéed in olive oil, garlic, rosemary and white wine with roasted potatoes and peas.

Chicken Alfredo $15.95With fettuccine pasta in alfredo sauce.

Grilled Chicken Breast $15.95

Marinated & served with grilled zucchini, asparagus, red peppers, and radicchio from our wood-burning grill.

Roasted Duck Half $19.50Served in shiitake mushroom, fresh tomato, and Marsala wine sauce.

16 ounce N.Y. Strip Steak $27Bone-in, aged for 21 days and prepared on our wood-burning grill.

8 ounce Filet Mignon $28Prepared on our wood-burning grill and served in natural au jus.

12 ounce N.Y. Strip Steak $25Sautéed with Barolo wine, mushrooms, and green peppercorns.

Grilled Pork Medallions $18.50Served in Madeira wine sauce with olive oil whipped potato and grilled vegetables.

Scampi $19.95Sautéed in garlic, lemon, thyme, and butter.

Grilled Swordfish $18.75From the wood burning grill and served in lemon butter sauce.

Lake Perch $18.50Sautéed with thyme and lemon butter.

Lake Superior Whitefish $17.95Broiled and served with primavera vegetables in lemon butter.

APPETIZERSBruschetta $6.50

Carpaccio di SalmoneThinly sliced fresh salmon, served with arugula. $9.50

Mozzarella Caprese $12.95Fresh mozzarella, tomato and basil.

Prosciutto di Parma & Melone $11.00Parma ham served with Cantalupe melon.

Antipasto Italiano $12.95Fresh mozzarella, salame, coppa and black olives.

Prosciutto de Parma & Mozzarella $12.50Parma ham served with Buffalo mozzarella.

Bresaola Arugula & Parmigiano $13.50Thinly sliced cured beef, served with arugula and parmigiano.

Cozze fresche alla Marinara $14.50Fresh mussels marinara.

Fiori di zucca alla romana $14.95Pumpkin flowers with mozzarella and anchovies.

Burrata con prosciutto di Parma $16.50Imported buffalo mozzarella with Parma ham.

SANDWICHESServed with fries.

Giovanni’s Burger $8.75Grilled to your specifications with lettuce, tomato, onion and your choice of cheese.

Roast Beef or Italian Beef $7.50Roast Beef in natural au jus or Italian Beef in red sauce. Served on a French roll with your choice of hot or mild peppers.

Italian Sausage $7.50Served on a French roll with red sauce topped with melted mozzarella and your choice of hot or mild peppers.

The Front Street $8.95

Pizza sausage flattened and baked with pizza sauce and served on Vienna bread.

PIZZA 10” Small 12” Medium 14” Large

Thin Crust $6.95 $8.95 $10.95

Thick Crust $8.25 $10.25 $12.25

Deep Dish $10.75 $12.75 $14.75

Each Additional Ingredient $1.35 $1.55 $1.95

IngredientsSausage, Pepperoni, Mushroom, Onion, Green Pepper, Olives, Spinach, Primavera

Vegetables, Tomato, or any of your favorite fresh ingredients

Gnocchi $14.50Hand-made potato dumplings with meat sauce.

Manicotti $14.50Crepe-like pasta filled with ricotta and parmesan cheeses.

Lasagna $14.50Layers of pasta, meat, cheese, and mushrooms baked with meat and béchamel sauces.

Cannelloni $14.50Crepe-like pasta filled with ground veal, ham, chicken, spinach, and parmesan cheese.

Eggplant Parmigiana $14.50Thinly sliced breaded eggplant baked with tomato sauce, mozzarella cheese and parmesan cheeses.

Linguine Primavera $14.50Fresh vegetables sautéed in olive oil and garlic tossed with linguine cheese and parmesan cheese.

Fettuccine Alfredo $15Parmesan cheese, butter and cream sauce with your choice of egg or spinach pasta.

Seafood Risotto $19Italian Arborio rice with shrimp, scallops, asparagus, shiitake mushroom, red peppers, butter and cheese.

Shrimp Marinara $19Sautéed shrimp served over capellini in marinara sauce.

Meat Ravioli $14.50Hand-made and served with choice of meat, marinara, or tomato sauce.

Linguine with Toscano-Style Beans $13.50Assorted beans with linguine, olive oil, and lentil puree.

Linguine & White Clam Sauce $15.25Fresh clams sautéed with olive oil, garlic, and wine.

Linguine & Red Clam Sauce $15.25Sautéed with a touch of marinara.

Spaghetti or Penne $12.95served with hand-made meatball or Italian Sausage and choice of meat, marinara, or tomato sauce .

PASTAServed with a house salad or a cup of soup.

ENTRÉESServed with a house salad or a cup of soup and (unless noted) a side choice of potato, vegetable, or pasta.

Tiramisu $6Espresso & rum-soaked lady fingers layered with zabione and mascarpone cheese.

Flourless Chocolate Soufflé Cake $6Served with crème anglaise and raspberry sauces.

Chocolate Grand Marnier Mousse Cake $6

Giovanni’s own flourless cake layered with Grand Marnier mousse, covered in chocolate served with crème anglaise and raspberry sauces.Crème Brulee $6Baked custard topped with caramelized sugar.

Cannoli $5.25Crisp pastry shell filled with sweetened ricotta cheese with chocolate chips then dipped in nuts.Bread Pudding $6Served warm with crème anglaise and whiskey sauce.

Panna Cotta $6Chilled espresso & chocolate flavored cooked cream topped with chocolate ganache.

Ice cream or Sorbet $3.75Ask your server for available flavors.

DESSERTS

8

I L L I N O I SMILE AFTER MAGNIF ICENT MILE

Chicago’s 26 miles of lakefront and beaches are free and open to residents and visitors alike. In fact, they were foremost in Daniel Burham’s plan to make Chicago’s lakefront and beaches always open and unobstructed for the public to enjoy. And to this day, you can see that his vision is still alive and well, from the joggers and volleyball players to the swimmers and sail boaters who take to the lakefront every day. Of course, admission is free.

Chicago’s

��terfr���

For more information visit http://www.enjoyillinois.com

Chicago Flyer THE ILLINOIS INSTITUTE OF ART 2013

InDesign

9

M A T T E R S O F T H E

Forward Movement, Inc. Logo THE ILLINOIS INSTITUTE OF ART 2014

Illustrator

Matters of the Heart Logo THE ILLINOIS INSTITUTE OF ART 2014

Illustrator10

ROCKY MOUN

TAIN N

ATION

AL PA

RK, COLO

RA

DO

2013. DIG

ITAL PHOTOGRAPHY.

11

ROCKY MOUN

TAIN N

ATION

AL PA

RK, COLO

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2013. DIG

ITAL PHOTOGRAPHY.

PEAKS and ROCKS

12

To the TopROCKY MOUNTAIN NATIONAL PARK,

COLORADO 2013

Digital Photography

13

Thin Air ROCKY MOUNTAIN NATIONAL PARK, COLORADO 2013

Digital Photography

14

15

On Top of the WorldPIKES PEAK, COLORADO 2013

Digital Photography

16

Emma THE ILLINOIS INSTITUTE OF ART 2013

Digital Photography17

Hannah THE ILLINOIS INSTITUTE OF ART 2013

Digital Photography

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Molly KiemelMKIEMEL1201@GMAIL.COM