including sheridan
complimentary - Vol 1, Iss 2
Great chefs:
Cory Rasco at The Local Eatery & Pub
Training For The Big League at Roundtripper www . W estfield C ity M agazine . com For Locals, New Residents & Visitors
Articles • Shopping • Entertainment • Dining • Sports • Maps • Events • Special Offers
Letter from the Publisher
The ‘new’ city of Westfield is quickly taking hold. Grand Park, Grand Junction, new hotels and restaurants, the indoor sports complex and much more…there’s no limit to its expansion. Westfield City Magazine now has over 100 distribution locations in the city alone and, in addition, you’ll find the entire magazine inside Carmel City Magazine. That means Carmel residents are becoming more aware of the dramatic changes to their ‘sister’ city up north. And need I mention that there is a little road construction going on? We can all look forward to the time when commutes will be faster and more convenient…some day in a not-too-distant future.
Please check out www.WestfieldCityMagazine.com for updates on all things Westfield. You can also sign up for our free weekly E-Newsletters for special events and money saving offers from our advertisers. The Westfield City Magazine is proud to be a part of the dynamic Westfield community and hope you enjoy reading our publication. We’d love to hear from our readers so we can better serve you. If you have ideas for articles or want to publicize an event, please email your suggestions directly to me. Happy New Year from all of us at Westfield City Magazine! Steve Holloway, President Blue Heron Publications, LLC SHolloway@CarmelCityMagazine.com | (317)696-0674
NOW OPEN - WESTFIELD Come & Join us...
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J. Razzo’s can best be described as “Old World flavors in New World decor.” Our emphasis is on quality, from buying only the best ingredients – domestic and imported – to serving you the best food at a reasonable price with friendly, attentive service. Our sauces, dressings, and some of the pasta and breads are made fresh daily in our kitchen. Offer over 80 varieties of wines, Italian and American, which have been selected to compliment your meal choices. Plus a full bar serving the finest beer and liquor. See our full lunch & dinner menus at JRAZZOS2.com 3 1 5 0 E a s t S R 3 2 , We s t f i e l d , I N 4 6 0 7 4 • 3 1 7 . 8 0 4 . 2 0 5 1
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www.WestfieldCityMagazine.com
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Table of Contents EVERYTHING WESTFIELD INDIANA
Volume 1, Issue 2 www.WestfieldCityMagazine.com
publisher Steve Holloway editor-in-chief Jackie Holloway
5
vp production Cheri Moore
The Local Eatery & Pub
Digital & Social Media Editor Daniel McFeely
Great Chefs Cory Rasco of
13 Training For
––––– photography BY
The Big League at Roundtrippers Calendar of Events Dine, Wine & Food Map
account exec Gary Blackburn
Kaylee Purcell Cindy Wardlow ––––– 9 8 10
contributing writers Annessa Chumbley Melissa Purcell ––––– Distribution Susie Dobson Michael Roe –––––
cure4sure www.WestfieldCityMagazine.com
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Published by Blue Heron Publications, LLC www.BlueHeronPublications.com All contents COPYRIGHT 2014 Blue Heron Publications, LLC. All rights reserved. Any use of the contents of this publication without express written permission of the publisher is strictly prohibited. Some of the views by contributors may not be the representative views of the Publisher.
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Great Chefs
Cory Rasco
Interview by Annessa Chumbley, RD
I
f you want a renegade chef with a competitive edge, look no further than The Local Eatery & Pub in Westfield. Chef Cory unapologetically creates good food from well-sourced ingredients and isn’t afraid of a challenge.
The ambiance of The Local feels dynamic and organic, yet relaxing at the same time. When you walk in, you can see the farmers that currently supply the restaurant. There is something refreshing about total transparency. The Local is an 80% from-scratch kitchen, and boasts farm-fresh and hand crafted plates, so the experience is an adventure from start to end. Here is food that speaks for itself with a competitive, no-nonsense chef behind it. Get to know Chef Cory: 5
QA
Q: Define your food and The Local Eatery & Pub for us.
Q: What’s your personal favorite ingredient to cook with?
A: Upscale dining - my goal is to make
A: Right now? Black garlic. Do you know
food that people want to take pictures of before they eat it. Our restaurant is a concept of farm-to-table that allows for us to directly support local growers and bring the best, freshest food to the customer. We always use what’s in season, which means constant change. Our food is respected. We are a place for the foodie, but with a family spin. It’s where a group of friends can share appetizers and drinks, or a family can enjoy fresh food.
what that is? (I had no idea, though I’m deeply in love with garlic, so black garlic sounds to me like an intense, seductive version of regular garlic, and thus something I need to know about.) It originated in Asia and is made in clay pots where it ferments for 3 - 4 months. It kind of tastes like sweet licorice.
Q: Does that make it difficult to keep a consistent menu? Do people know what to expect? Or should I say, do they mind not knowing what to expect? A: Yes and no. Our Market Specials rotate about every two weeks. I think it keeps people coming back to see what’s new, what’s in season, what we have pushed the limits on. They trust us. Then there are our House Favorites and Classics - we always keep those on the menu year round. Q: Hmmm...so what one word should come to your patron’s mind when they eat your food? A: “Interesting”. I make food that is out-ofthe-box and pushes the envelope without letting it fall. My approach is to bring a dish to the table with unusual flavors you would never think to combine, but yet have it taste like flavors that belong together.
________________ Braised lamb shoulder, butternut polenta and fall veggies
Q: What are your culinary priorities? A: Cleanliness and organization. If those
are missing, it makes a good dish really difficult to accomplish. A kitchen and chef’s space has to be organized to let creativity flow. My personal pet peeve is clutter, so I guess this just flows over into the professional space.
Q: Speaking of you, what trait in your personality do you think comes through on your food? A: My competitive spirit. I love a good competition and want to be the best. (In fact, Chef Cory and Chef Craig are competing in the World Food Championships in Las Vegas! The competition will air on A&E March 3-16. We are cheering them on from Carmel!)
________________ Squid ink risotto, grilled squid, and pumpkin gremalota
Q: If someone is new to The Local, what do you suggest they try? A: Any of the Market Specials. They are the
result of our constant creativity, and because they’re based on seasonal ingredients, each part of the dish is guaranteed to taste its best.
Q: What is your most popular menu item? A: Probably the Black Bean Quinoa
Veggie Burger (avocado, goat cheese, arugula, cilantro pesto and chipotle mayo)
Q: What is your favorite thing to make currently? A: Corn Bread and Crawfish. From-scratch cornbread muffins covered with crawfish gravy, white cheddar and chives. People crave it. Q: What do you like to cook at home? A: I never cook at home. It’s what I do all day and it’s always on my mind. So, no cooking at home for me.
jam. Mmmmmm. Or the Roasted Poblano Torta, with black beans, roasted poblanos, guacamole, tomato, jalapeño, romaine and garlic aioli. Or the braised pork butt tossed in a house bbq topped with a house sauce and slaw. I could keep going! And I cannot even speak to the succulent seven Market Specials, because those change every two weeks! I learned from The Local that the whole eating experience should be one rich in agriculture, community, nourishment, and filled with flavors along the way that bridge the growers to the consumers. The conclusion is: Head to The Local with your family or gang of friends, and enjoy local ingredients with maximum flavor made by chefs with maximum talent. You never know what they’ll come up with next. The Local Eatery & Pub also has a gluten free menu and caters to specific dietary needs.
From the way he said the last sentence, it was like that confession made him a better chef. My 5-year old daughter ordered the Mac-NCheese, which, as a dietitian mom, I must confess is an order that typically makes me cringe. However, I was eating hers with this Mac-N-Cheese! She sweetly fought me for it, as she devoured every bite of the cavatappi pasta, white cheddar cheese sauce, and bacon lardons. It was smooth, creamy, and comfort in a bowl. Nothing was left. What Classics looked good to me? The Lamb Burger, with feta basil mousse, arugula, cabernet onions and tomato
________________ sea salt gnocchi with wild mushrooms and porchini cream
________________ Waffle battered PBJ with crème anglaise
Handcrafted Brews • Wine • Spirits Family Friendly • Locally-Sourced Food Grand Junction Brewing Company is a Westfield original, a destination where people will come for the beer and stay for the experience.
110 S. Union Street • Westfield, IN 46074 317-804-5168 • GrandJunctionBrewing.com
dining: quick guide american
Applebee’s Charleston’s Chili’s Kona Grill Mitchell’s Fish Market Prime 47 Ted’s Montana Grill The Local
asian
China Buffet China Wok
Bar-B-Que Big Hoffas
Breakfast
Erika’s Place First Watch The Original Pancake House The Pancake House
Cafeteria
Jonathan Byrd’s Cafeteria
coffee, tea & sweets
Gigi’s Cupcakes (See ad p. 16) The Goodie Basket Union Baking Company White House Donuts
delicatessen
Heavenly Ham McAlister’s Deli
Garden to Table Rail Epicurean Market Local Pub & Eatery
italian
Biaggi’s J. Razzo’s 2 Italian Restaurant & Wine Bar (See ad p. 2)
Mexican
Abuelo’s Agave Blu Cabo’s Mexican Cuisine & Cantina Chipotle Mexican Grill Don Pablo’s
El Jaripeo Los Cotorros- Sheridan Los Torros
Pizza
Bella Pizzeria BoomBozz Pizza & Taphouse Jan’s Village Pizza Tony Sacco’s Coal Oven Pizza
Pub fare
BoomBozz Pizza & Taphouse Buffalo Wild Wings Grand Junction Brewing Company (See ad p. above) Henry’s Pub & Grill Midwest Grill Red Robin Gourmet Burgers Local Pub & Eatery
wine & Liquor 21st Amendment
winery
Blackhawk Winery
Calendar of Events Additional events can be found on the Community Calendar at www.westfieldcitymagazine.com
November 28 - December 14 God’s Favorite by Neil Simon/Westfield Playhouse. Successful Long Island businessman Joe Benjamin is a modern-day “Job” with a demanding wife, ungrateful children, and wisecracking household employees. Just when it seems things couldn’t get any worse, he is visited by Sidney Lipton, a messenger from God (and compulsive film buff) with a mission: test Joe’s faith and report back to “the Boss.” The jokes and tests of faith fly fast and furious as Neil Simon spins a contemporary morality tale like no other in this hilarious comedy. Director Danny Russel. 1836 State Road 32 West (317)896-2707 www.westfieldplayhouse.org
December 6th Westfield in Lights/Westfield Parks & Recreation. The City of Westfield’s annual Christmas celebration jump starts the holiday season and is sure to provide a fun, family experience. Gather and enjoy the annual tree lighting ceremony with the Mayor and experience all things Christmas! Musical performances, food trucks, live nativity scene, Santa express train, carriage rides, pictures with Santa, and live reindeer. Time: 3:30- 7:30 p.m. Union & Penn Streets www.westfieldinlights.com
December 15th Holly Jolly Jamboree/Cool Creek Park and Nature Center. Come be merry with us as we welcome Mrs. Claus and the jolly old elf himself, Santa Claus. The Clauses will be available for pictures throughout the program. Jingle John of Silly Safaris will be presenting his Animals of the North Pole program which will include several animals that like the cold weather, including a reindeer! Crafts and cookies will also be available! Time: 2-4 p.m. Cool Creek Park and Nature Center 2000 E. 151st Street
January 30 - February 15 Home Games by Tom Ziegler/Westfield Playhouse. Director Cheryl Fesmire. 1836 State Road 32 West (317)896-2707 www.westfieldplayhouse.org
www.CarmelCityMagazine.com
Complete automotive repair Service all makes and models Locally owned and operated Free local shuttle service Nice difference.® Mon – Fri: 7am – 6pm Sat: 8am – 2pm 14807 N. Gray Road, Westfield, IN 46062 (317) 848-5511 / ChristianBrothersAuto.com 9
Mule Barn Rd
N 1200 E
206th St
E 300 N
206th St Six Points Rd
W 17th
Lamong Rd
W 31st
Mule Barn Rd
Joliet Rd
N 1200 E
City Hall E 200 N
Police Station
193rd S
St Fire193rd Station
N
Park
E 100 N
Casey Rd
School
Eagletown Rd
Post Office
186th St
Golf Course
Trails SHERIDAN
176th St
W 31st
Mule Barn Rd
Eagletown Rd
Joliet Rd
N 1200 E
38 19
37
31
INDIANAPOLIS EXECUTIVE AIRPORT
32
CARMEL
FISHERS
31
St. Maria Goretti Catholic Church School
OSBORNE PARK
e ek
166th St
37
Ave
WESTFIELD NOBLESVILLE
Ditch Rd
32
gl e Ea RAYMOND WORTH PARK
161st St
69
Shamroc Springs Elementa
465
WOOD WIND GOLF CLUB
INDIANAPOLIS
reek A ve
eC gl
156th St Ditch Rd
Towne Rd
Shelborne Rd
N 1200 E Ea
169th St
Cr
N 1200 E
Downtown
151st St
W E S T F I E L D 146th St
C A R M E L
203rd St Tomlinson Rd
199th St
38
Grassy Branch Rd
Horton Rd
TO SHERIDAN, via HWY 38
31
THE CLUB AT CHATHAM HILLS
Moontown Rd
206th St
E 33rd
MACGREGOR PARK
196th St
Monon Trail Elementary
St
GRAND PARK
Grand Park Village
M A I N
SIMON MOON PARK
171st St Westfield City Services Center
Oak Rd
ck
South St
32
Gray Rd
Midland Union Bible College & Academy Trace Trail
Natalie Wheeler Tr.
Monon Trail
ARMSTRONG PARK & TRAIL
OLD FRIENDS CEMETERY PARK
GRAND JUNCTION PARK & PLAZA
169th St
Oak Trace Elementary
S T R E E T Grand Junction Trail
Moontown Rd
Tr
a il
FREEDOM TRAIL PARK
HADLEY PARK
Carey Rd
ra c dT e
QUAKER PARK
Washington Woods Elementary
Fallen Hoosiers Memorial Anti-Slavery Friends Cemetery
S Union St
Spring Mill Rd
Midlan
WestfieldWashington Historical Society & Museum
186th St
Shady Nook Rd
Westfield Middle & Intermediate Schools
Wheeler Rd
181st St
ASA BALES PARK
186th St
Grassy Branch Rd
Westfield Washington Public Library
Dartown Rd
WHEELER’S WESTFIELD AIRPORT
Westfield High School
N East St
ve Kinsey A
186th St
N Union St
Spring Mill Rd
191st St
191st St
169th St
Carey Ridge Elementary
161st St LIBERTY PARK & RICHARDSON WETLANDS
ary BRIDGEWATER CLUB
E
eyhou n d Pa s s Gr
31
St. Theodore Guerin High School
151st St
Co
Monon Trail
ol C r e
Oak Ridge Rd
Spring Mill Rd
COOL CREEK PARK
e k Trai l
146th St Gray Rd
Carey Rd
e ton ys Ke
Rohrer Rd
Clay Terrace
Pk
E X C E L L E N C E / I N N O VAT I O N / T E A M W O R K
Standard Locknut LLC is proud to support Westfield, home to nearly 200 team members at our 125,000square-foot plant on 169th Street. For more than 60 years industry has recognized Standard Locknut as a leader in the manufacture of bearing accessories and contract machining. You will find made-in-Westfield products in many industries. With our team of highly skilled and dedicated associates, our primary objectives are to provide the highest quality products, on time and error free while remaining flexible to our customers’ needs.
Made in the USA • ISO-9001:200 Certified
1045 East 169th Street Westfield, IN 46074 800-783-6887 Phone 800-573-5515 Fax www.stdlocknut.com
Training for the
Big League
With Grand Park’s opening in Westfield, baseball has become the main focus. Roundtripper Academy has been focusing on baseball and players, however, for over 20 years. Roundtripper (RT), a baseball training academy, opened in Carmel in 1993 and moved to a larger facility in Westfield
eleven years ago. It’s a tribute to staff and their commitment to students that RT has had such a successful run. The RT staff consists of former pro and collegiate players, including owner Chris Estep. All-American at the University of Kentucky, Estep went on to play for the Pirates, Reds and Expos. Giving lessons to
youth during off-seasons showed him the need for this type of facility and for skilled, knowledgeable trainers. The personnel, whose bios are on RT’s website, know their job. Ken Niles, trainer and San Diego Padres scout, sums it up. “I’ve been to academies like this throughout the U.S. This place is unique due to the quality of coaches. Their level of expertise is amazing. The ability to understand the player, mentally and physically, results from years of playing and teaching.” The staff trains each student based on personal body type and skill; they don’t believe in a ‘cookie cutter’ approach. Each trainer has an expertise and generally targets a specific age group. Players reaching the next age/skill level are then moved to the appropriate trainer. RT prides itself on individual focus. Their main client is the up and coming ball player, but they’re willing to work with anyone with a goal. One example is a gentleman who was heading to fantasy camp and wanted to hit against big-league pitchers. He worked with Estep, who trained him as he would any player with lessons at bat and an at-home strengthening plan. Sue Estep, co-owner of RT and Chris’ wife,
continued; “Our goal is to help each client become the very best that they can be. Their goal is our goal.” She mentioned a 9 year-old autistic player who, after a few lessons, hit his first homerun. He earned a car sticker to show off his accomplishment, and the staff was thrilled to share his experience. RT has two personal athletic trainers in partnership with Community Health Network. They’re available for member’s injury checks and strength training. They also have a workout facility and three outdoor fields. The fields were built to attract more competitive tournaments. Sue believes this objective, when shown to the City of Westfield, served as a catalyst to the building of Grand Park. Mayor Andy Cook often threw out the first pitch at tournaments and he saw the possibilities. The influx of players to Grand Park works for RT, too, with teams looking for practice facilities. New technology offers even more opportunities to improve. RT is the first of ten academies in the U.S. to have the Smart Kage. This technology measures speed, strength, balance, and skills specific to bat swing and pitching. Players and
coaches walk away with a personalized bio for each player and a readily accessible report for colleges or scouts. Technology such as the Smart Kage also allows trainers to focus on exactly what each individual needs. As Sue explains, “Every minute of every hour will be spent working on the correct dynamics.” Camps offered in winter expand opportunities for college and scout connections. From November to December, coaches from IU, University of Louisville, Ball State, Wright State, Anderson, Butler, and Dayton University, among others, work with players each Saturday. Summer camps are offered to players aged 6 to 12+. At summer’s end, a showcase featuring 115 high school prospects is scheduled for 40+ college coaches and scouts. A sense of pride is clear when Chris Estep talks of the 300+ players who have gone on to play college ball and the 35 who were drafted by the pros. Their accomplishments inspire everyone who works at RT. Niles
W
he p t e r he
received a text from a player who received full tuition to play at Butler. “He texted me right after he told his parents. To know I had a part in opening that door means a lot to me.” Several RT students were recently mentioned in Baseball America. “We concentrate completely on the kids we train now, so it’s a nice reminder when we see former RT kids mentioned,” Sue reflected. The Esteps have seen many changes over the past 20 years. What has stayed the same is the belief in what they do at RT. Focus on the individual, their work ethics and the belief that each player can improve is a winning combination. “Every kid can’t be a big-leaguer,” said Estep, “but every kid who walks through that door will be better when they leave.”
Interview by Melissa Purcell Thanks to Chris & Sue Estep Owners of Roundtripper
ros go to pra ctic e
www.WestfieldCityMagazine.com
ROUNDTRIPPER ACADEMY
www.roundtripper.com | 317-896-2900 16708 Southpark Drive, Westfield
Celebrating 20 years of excellence! 15