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In addition to the restaurant operation, 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 at Fresh Starts. Lindholm said menus change twice a year and she and Brent Nardi, executive chef, work together to create some of the unique entrees. Lindholm said she is proud of the high quality food served at the restaurant and works with Nardi to offer patrons the best possible dishes. 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." 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," Lindholm said. The panini muffaletta, a thin Italian bread from New Orleans, is filled with layers of provolone cheese, salami and a marinated olive and vegetable salad, she said. "They are then grilled on our panini press, and 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 employees also work in the catering and bakery portion of the business. Lindholm, who estimated her work week at about 50 hours, said although Dale is co-owner, he doesn't work at the restaurant. "He's my secret source of strength." She added that she is thankful for the dedicated and able staff that assist her at Fresh Starts. "Our executive chef (Nardi) 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 hosts 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 also 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 that is scheduled 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." More information about Fresh Starts Restaurant & Bakery Inc., 1040 Sterling St., Flossmoor, is at (708) 957-7900 or online at www.freshstartsrestaurant.com Kimberley Mathisen may be reached at kmathisen@starnewspapers.com or (708) 802-8846.