Due to weather related issues, in some areas there may be delayed deliveries of your Monday issue of the NewsTribune.
If road conditions are severe enough, your delivery person may not be able to deliver your NewsTribune at all on Monday.
In this case, your Monday edition will be delivered with your Tuesday newspaper.
We ask you to be understanding for the safety of our carriers.
NewsTribune photo/Amanda Whitlock St. Bede’s Last Supper Club members (left) Lydia Stariha, Ana Jereb and Morgan Knoblauch (right) and other members as well as the Rev. Ronald Margherio, O.S.B., sit down to their first club meeting at Amici Ristorante in Peru. The group is planning to expand their culinary knowledge by dining at local restaurants.
A new club at St. Bede Academy is diving into the local restaurant scene. The Last Supper Club started with a small group of friends having a meal at the HyVee buffet. “We were getting all different kinds of food,” said junior Min Hwang. The group started talking about the variety of local restaurants and how little some of them had sampled, particularly Hwang, a South Korean boarding student. “I’m a new person in Peru, so I don’t have any idea about different restaurants in Peru,” he said. So they decided to reach out to local restaurants to set up special sample menus for the group that has grown to about 30 students. “We’re completely avoiding the chain restaurants. We don’t want anything to do with that stuff,” said junior Kyle Kapraun of LaMoille. They expect most of the menus will feature a variety of appetizers that allow for sampling by the group. “The main portion is the more authentic appetizers,” said Jake Postula, a senior from La Salle. “That’s the whole point of the group. We don’t want the chicken breasts.” Even for those native to the Illinois Valley, this will be an opportunity to experiment with some less common meals, said sophomore Garett Barto of DePue. The group’s motto is to “Eat every meal like it’s your last supper,” Postula said. The club is an outgrowth of the Boy Scout-sponsored venturing program at St. Bede, which is designed to provide monthly activities for students, especially for those who may not participate in other extracurricular activities. For their first meal, the club dined at Amici Ristorante in Peru, where they sampled bruschetta, thin-crust Tuscan pizza with chicken and sausage, chicken parmesan, penne with tomato-vodka sauce, rigatoni with four cheeses and spumoni ice cream. “I enjoyed the meal in a restaurant that is cozy and homey,” Hwang said.
Login to your account:
If you'd like to comment on this article, please log in or click here to subscribe.