ENTERTAINMENT INSIDER Backstage with The Arcada Theatre's Ron Onesti My Culinary Journey It's been another long day! I did a cooking segment on WGN TV this morning, which meant I had to prep it last night until about 2 am! Yes, cooking segment! I prepared a recipe of what I call, "Sunday Dinner Lasagna Rolls" topped with my Bolognese Sauce. I gotta say, it was pretty darn good, for a Rock 'N Roller! I would not call myself a chef, as there are those who have pledged their lives to the Culinary Arts, and have the schooling to back it up. However, I began my love for foodservice at an early age. It all started with four lemonade stands I had on the corners surrounding my block and the next one over at the age of nine (I could cross alleys but wasn't allowed to cross the street). I "hired" friends to sell the 25 cent drinks as I provided the Wyler's lem- onade packets and Dixie cups paying them 10 cents a glass. When I turned twelve my dad got me a job at an iconic Jewish Delica- tessen in Oak Park called The Onion Roll. I spent twelve years there going from busboy to deli-man and breakfast cook, honing my knife and sauté skills. I then combined that with old school techniques and reci- pes from my mom, aunts, and other influences in my life. I was romanti- cally hooked to the kitchen! As I attended the DePaul Univer- sity College of Commerce in down- town Chicago, I found myself with a big gap in my schedule. The City of Chicago came out with these special food concessions licenses at the time for food carts on State Street. I got lucky and was awarded one of those licenses. I had a pushcart built that allowed me to stand inside - of it. There was this ad I found in a magazine that had a picture of this "Li'l Orbit" mini donut maker. I purchased that and a Mr. Coffee machine, named the cart, "Ronnie's on State" and I was in the donut biz! So every morning I would push this cart out of a garage near State Street to my location in front of the Chas. A. Stevens Building, 29 North State Street. I would sell a bag of six mini donuts and a cup of coffee for $2 to the morning hurriers and hustlers. Then I would be in class by 10 am. That paid for my first two years of college. Just to see if the food biz was my cup of tea, I took a position with the foodservice division of Walgreens, "Wags" Restaurant. I became the Graveyard Shift Manager from 10:00 pm to 8:00 am. That lasted only six months, but I did learn quite a bit about structure and process in the restaurant biz! I also got quite the education from well overserved hungry post-disco dancers. Festivals in Chicago started to become a "thing" in the eighties. Chicago Mayor Jane Byrne began these neighborhood ethnic festivals at various parks. When she did an Italian Festival at Jacob Riis Park near my neighborhood, I was in! I sold frozen bananas, and I could not keep up! The dollar bills piled up and I was convinced this was the biz to be in! That was until I went "all in" at the next festival at the Ford City Shopping Mall about a month later. My excitement about all those dollar bills that were going to pile up that weekend blinded me to the possibility that it may rain a day or two of the four-day festival. I peeled and froze THOUSANDS of fresh bananas for the four weeks leading up to the event. The event. opening came and it did not rain one or two of the days...it rained ALL FOUR! To this day there are frozen bananas from that event lurking in freezers all around the city! After I got into the theatre busi- ness with The Arcada, I opened a white-tablecloth restaurant called "The Onesti Dinner Club" just a few blocks away. It was a 160-year-od church turned into an Italian steak- house. I hosted many of our theatre guests for dinners there before shows. for about three years. Then the eco- nomic downfall of 2008 came, and the restaurant went! I ventured off to open a few more. places. There was Rock 'N Ravi- oli and the Evanston Rocks Music Hall, Club 210 in Highwood and Be Bop A Lula's Rockabilly Café in Union, Illinois. They were fabulous and themed places of food, fun and music. But the times became tough, the pandemic and economic downfall drove a nail in those coffins and the venues became wonderful memories. 2016 was the 90th birthday of The Arcada Theatre. In honor of its Presented by Onesti Entertainment birth during the "Roaring Twenties," I wanted to create a Speakeasy-style experience in the building. What began as kind of an exhibit of early Arcada memorabilia and a bar that would seat six, evolved into the Club Arcada Speakeasy and Restaurant, seating two hundred guests with sev- eral rooms, a stage and dance floor, 200 antiques, original art, a fabu- lous menu, flapper girls, newsboys and a décor people flipped over! Since COVID, we renovated the Ar- cada and Des Plaines Theatres, and re-opened Club Arcada. I am about to go full time with our other venues in St. Charles and Des Plaines as they are all open just during shows at the moment. They include: BarCada Gaming Saloon, Rock 'N Za Pizza & Pinball Experience, Rock 'N Ravioli Italian Restaurant and Bar, Studio 64 Dance Club, Big Al's Tavern, Bourbon 'N Brass Speakeasy, Des Pizza, and the Little Italy Café on Harlem Avenue. So much hap- pening! How blessed am I? My world has become based on music and meat- balls! As I sit here having a glass of lemonade while I write this, I think of that very first glass. The fifty- plus-year journey from that glass to this one has been storied and a roller coaster of a ride! The only differ- ence is the vodka in today's glass. ARCADA (97) YEARS If you enjoy reading this feature, please let me know! I want to see who is out there! Check out the ever-changing, incredible lineup at the historic Arcada Theatre by calling 630.962.7000 or at www.oshows.com ENTERTAINMENT INSIDER Backstage with The Arcada Theatre's Ron Onesti My Culinary Journey It's been another long day ! I did a cooking segment on WGN TV this morning , which meant I had to prep it last night until about 2 am ! Yes , cooking segment ! I prepared a recipe of what I call , " Sunday Dinner Lasagna Rolls " topped with my Bolognese Sauce . I gotta say , it was pretty darn good , for a Rock ' N Roller ! I would not call myself a chef , as there are those who have pledged their lives to the Culinary Arts , and have the schooling to back it up . However , I began my love for foodservice at an early age . It all started with four lemonade stands I had on the corners surrounding my block and the next one over at the age of nine ( I could cross alleys but wasn't allowed to cross the street ) . I " hired " friends to sell the 25 cent drinks as I provided the Wyler's lem onade packets and Dixie cups paying them 10 cents a glass . When I turned twelve my dad got me a job at an iconic Jewish Delica tessen in Oak Park called The Onion Roll . I spent twelve years there going from busboy to deli - man and breakfast cook , honing my knife and sauté skills . I then combined that with old school techniques and reci pes from my mom , aunts , and other influences in my life . I was romanti cally hooked to the kitchen ! As I attended the DePaul Univer sity College of Commerce in down town Chicago , I found myself with a big gap in my schedule . The City of Chicago came out with these special food concessions licenses at the time for food carts on State Street . I got lucky and was awarded one of those licenses . I had a pushcart built that allowed me to stand inside - of it . There was this ad I found in a magazine that had a picture of this " Li'l Orbit " mini donut maker . I purchased that and a Mr. Coffee machine , named the cart , " Ronnie's on State " and I was in the donut biz ! So every morning I would push this cart out of a garage near State Street to my location in front of the Chas . A. Stevens Building , 29 North State Street . I would sell a bag of six mini donuts and a cup of coffee for $ 2 to the morning hurriers and hustlers . Then I would be in class by 10 am . That paid for my first two years of college . Just to see if the food biz was my cup of tea , I took a position with the foodservice division of Walgreens , " Wags " Restaurant . I became the Graveyard Shift Manager from 10:00 pm to 8:00 am . That lasted only six months , but I did learn quite a bit about structure and process in the restaurant biz ! I also got quite the education from well overserved hungry post - disco dancers . Festivals in Chicago started to become a " thing " in the eighties . Chicago Mayor Jane Byrne began these neighborhood ethnic festivals at various parks . When she did an Italian Festival at Jacob Riis Park near my neighborhood , I was in ! I sold frozen bananas , and I could not keep up ! The dollar bills piled up and I was convinced this was the biz to be in ! That was until I went " all in " at the next festival at the Ford City Shopping Mall about a month later . My excitement about all those dollar bills that were going to pile up that weekend blinded me to the possibility that it may rain a day or two of the four - day festival . I peeled and froze THOUSANDS of fresh bananas for the four weeks leading up to the event . The event . opening came and it did not rain one or two of the days ... it rained ALL FOUR ! To this day there are frozen bananas from that event lurking in freezers all around the city ! After I got into the theatre busi ness with The Arcada , I opened a white - tablecloth restaurant called " The Onesti Dinner Club " just a few blocks away . It was a 160 - year - od church turned into an Italian steak house . I hosted many of our theatre guests for dinners there before shows . for about three years . Then the eco nomic downfall of 2008 came , and the restaurant went ! I ventured off to open a few more . places . There was Rock ' N Ravi oli and the Evanston Rocks Music Hall , Club 210 in Highwood and Be Bop A Lula's Rockabilly Café in Union , Illinois . They were fabulous and themed places of food , fun and music . But the times became tough , the pandemic and economic downfall drove a nail in those coffins and the venues became wonderful memories . 2016 was the 90th birthday of The Arcada Theatre . In honor of its Presented by Onesti Entertainment birth during the " Roaring Twenties , " I wanted to create a Speakeasy - style experience in the building . What began as kind of an exhibit of early Arcada memorabilia and a bar that would seat six , evolved into the Club Arcada Speakeasy and Restaurant , seating two hundred guests with sev eral rooms , a stage and dance floor , 200 antiques , original art , a fabu lous menu , flapper girls , newsboys and a décor people flipped over ! Since COVID , we renovated the Ar cada and Des Plaines Theatres , and re - opened Club Arcada . I am about to go full time with our other venues in St. Charles and Des Plaines as they are all open just during shows at the moment . They include : BarCada Gaming Saloon , Rock ' N Za Pizza & Pinball Experience , Rock ' N Ravioli Italian Restaurant and Bar , Studio 64 Dance Club , Big Al's Tavern , Bourbon ' N Brass Speakeasy , Des Pizza , and the Little Italy Café on Harlem Avenue . So much hap pening ! How blessed am I ? My world has become based on music and meat balls ! As I sit here having a glass of lemonade while I write this , I think of that very first glass . The fifty plus - year journey from that glass to this one has been storied and a roller coaster of a ride ! The only differ ence is the vodka in today's glass . ARCADA ( 97 ) YEARS If you enjoy reading this feature , please let me know ! I want to see who is out there ! Check out the ever - changing , incredible lineup at the historic Arcada Theatre by calling 630.962.7000 or at www.oshows.com