By Sean McDevitt
FightingIllini.com
In college athletics, student-athletes who choose to attend their state school and compete are called "homegrown." It means something to "stay home" and represent the university on the court, field, diamond, pitch, and track. That same mentality made Ryan and Abbie Rogiers decide it was time to come home, put down roots, and build a family restaurant in the town they grew up in, St. Joseph, Illinois. Their restaurant, The Wheelhouse, is farm to table, and that's no marketing slogan. Locally sourced ingredients are used to create their menu items, and the menu itself changes along with what's in season.
In business for four and half years, the couple has experienced tremendous success. This fall, the latest addition to their long list of culinary delights will be unveiled: Homegrown at the Atkins Golf Club at the University of Illinois. This new restaurant and catering business will be a centerpiece of the ongoing renovations to the Atkins Golf Club at the University of Illinois.
The story of Homegrown starts where else, but at home.
"We'll be married to that restaurant for a few years."
Ryan and Abbie Rogiers were not high school sweethearts, but they did know each other in high school. In a town of a little over 4,000, most kids knew each other growing up, and Ryan and Abbie were no exception. Ryan said they were friends in high school, but a reconnection in 2010 through the magic of Facebook allowed the couple to start a romance.
According to Ryan, it was Abby who suggested opening the restaurant. He was teaching Culinary Arts at Richland Community College when she came up with the idea, "I was teaching, and then she started thinking, 'Oh, we should open a little restaurant in our town here, and just use local farm stuff.' And I was like, 'Okay, but you don't know what you're getting into. We'll be married to that restaurant for a few years.'"
The next step included watching a documentary entitled, Sustainable.
"It's based on Marty Travis and his group of Down at the Farm farmers," said Rogiers. "That's a group of like seventy small local farms all around this area. And Abbie sought him out, and we started working with him using as much local food as possible."
As the restaurant grew, word of mouth increased. One of their patrons included the Director of Athletics at the University of Illinois Josh Whitman.
Rogiers said, "Last year, Josh started coming in and eating and liked the way we were doing the food and everything. So, he told us when they were doing the RFI that we should put in a presentation. We did that, and here we are."
As primary contact, the couple meets with Assistant Athletic Director for Golf Operations Jackie Szymoniak, who has been overseeing the project. The renovations are on track for the anticipated October opening, even though the clubhouse still looks like a construction zone.
"We don't have a specific date yet, because all the magic things have to happen," said Rogiers.
One of the magical things on the horizon includes a farm-to-table addition that will set Homegrown apart from other restaurants.
"I've run large companies in Chicago, catering and all of that, but we wanted to focus on the local farm stuff," said Rogiers. "So there's about four acres on the backside of this property, which we will be turning into fancy gardens and be able to be true farm-to-table. So, everything will be grown right here. We'll be able to drive to the other side of the course, and add everything for the restaurant. We'll start small with an acre and then build it up over the next couple of years."
"… laid back, good food, great atmosphere, happy place to be.."
Working with the University was a dream come true for the couple. Both Ryan and Abbie were big Illinois fans, with St. Joseph being only fifteen minutes from the Illinois campus.
"I believe Abbie still has a pair of shoes she got signed by the 1989 Flying Illini team," said Rogiers. "We've been fans our whole life. Abbie actually graduated from the University. Her second-oldest son, Ollie, just graduated from there, as well."
At The Wheelhouse, at least three to four items on the menu change once a month, based on seasonality from local farms and available products. It will be the same way at Homegrown. There will be a solid base menu, but throughout the year, the menu and specials will change with whatever's in season and whatever's growing well at that time.
Once the restaurant opens, Ryan has a strong vision of what Homegrown at the Atkins Golf Club at the University of Illinois will offer with food and atmosphere.
Rogiers said, "As my wife says, I do comfort food with a twist. So, comfort food with just a little twist, but that feeling where you're comfortable coming off the golf course, sitting down, and having a beer and a burger. And off of the same menu, maybe you have a couple coming out to date night in the same restaurant, same setting. And they can have a nice bottle of wine and some really nice entrees and appetizers and everything. So, just kind of laid back, good food, great atmosphere, happy place to be."
