What's Cookin' 2015-2016

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What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 1 •

table of contents

What makes you features

COVER STORY 40 What Makes You Famous?

Local Food, Drinks & More

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6 Chef Holli Ugalde From Hell’s Kitchen to the Culinary Farm 10 Ethnic Cuisine in the Tri-State Eat Outside the Box 12 Going Gluten-Free Popular Diet has Staying Power 14 Farm-to-Table West Coast Food Movement Catching On 16 Just Desserts Where to Get Your Tri-State Treats 34 Beer Me with Paul Bragin The Best of the Best 2015 Brews

• 2 • www.EvansvilleDining.com

What’s Cookin’! 2015 - 2016

pg. 20

2015

Blue Moon Burgers

What’s Cookin’

Submitted by: Mickey Schultz of KC’s Timeout Lounge

Publisher

Brian Bennett

info@evansvillemediagroup.com

VP of Operations

John Hewins

billing@evansvillemediagroup.com

Managing Editor & Writer

Thomas Ellis

tommy@evansvillemediagroup.com

Account Executives

Terri Hilborn

terri@evansvillemediagroup.com

Jessica Overstreet

jessica@evansvillemediagroup.com

38 Daniel Knight Studio B 20 Years of Photographic Memories

4 Advertiser Index

46 Chef Spotlight: Chase Meneely E-ville Native Really Gets Cooking in Colorado

69 Restaurant Listings

darin@evansvillemediagroup.com

49 Menus

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WHAT’S COOKIN’! IS PUBLISHED YEARLY AND IS DISTRIBUTED THROUGHOUT THE TRI-STATE. FOR INFORMATION ABOUT ADVERTISING, SUBSCRIPTIONS, DISTRIBUTION OR GUIDES & LISTS, CALL (812) 4266398 OR WRITE US AT 125 N. WEINBACH AVE, STE 510 EVANSVILLE, IN. 47711, WHAT’S COOKIN’! IS PUBLISHED

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What’s Cookin’! 2015 - 2016

Russell Finn

Operations Manager

Lexie Medina Staff Photographer

Rajiv KC

Contributors: Paul Bragin, Sara Gensler

www.EvansvilleDining.com • 3 •

Acropolis - 13 Biaggi’s Ristorante Italiano - 44 Carson’s Brewery - 41 Charlie’s Mongolian Barbeque - 42 / inside back cover Chido Mexican Bar & Grill - 52 Click4aMeal - 93 Daniel Knight Studio B - 96 Eclipse Bistro Tapas & More - 37 El Patron Mexican Restaurant - 64 Farm Boy Food Mart - 37 Gerst Haus - 58 Haub House - 42 House of Como - 63 Ivy Tech Community College - 37 Jeanne’s Gelato - 43 Just Rennie’s - 9 / 39 La Campirana Mexican Grill & Juice Bar - 11 Log Inn - 66 Los Bravos West - 47 Manna Mediterranean Grill - 67 Marx BBQ & Catering - 36 NW Chophouse & Wine Bar - 53 Oasis Cafe Mediterranean Grille - 68 Old Chicago - 7 Old Post Office Plaza - 94 Penny Lane East Coffeehouse - 60 Pie Pan - 36 Piece of Cake - 33 Pinch of Sugar - 39 Red Geranium - 50 / back cover Rounders Too - 39 Sauced Italian Restaurant - 5 / 61 Smitty’s Italian Steakhouse - 43 Sportsman’s Grille & Billiards - 45 Stoll’s Country Inn - 44 / 59 / inside front cover Taj Mahal Indian Cuisine - 11 Texas Roadhouse - 54 Tin Fish - 21 Tropicana Evansville - 1 Vecchio’s Italian Market - 36 Western Ribeye & Ribs - 36

What’s Cookin’

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ADVERTISER INDEX

What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 5 •

Chef Holli Ugalde Former reality TV star happy to live a quiet, organic life

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n 2010, Holli Ugalde entered the culinary lion’s den known as Hell’s Kitchen and walked away the season seven champion, facing down TV’s most intimidating personality, Chef Gordon Ramsay. The California native has since turned her attention to a much more relaxing pursuit - organic gardening. Away from the bright lights of reality television, Ugalde tends to a plot of land known as the Culinary Farm in the city of Beaumont, growing an assortment of herbs, plants and more. She also hosts organic cooking demonstrations, sharing a positive message about the impact of eating right.

Ugalde kindly discussed a range of topics, from living an organic life to surviving Hell’s Kitchen.

What is it about the word “organic” that seems to strike fear in the hearts and minds - and stomachs - of many Americans, particularly middle-Americans?

Many Americans are intimidated by the idea of an organic lifestyle for legitimate reasons. Organic produce isn’t as shiny and symmetrical as their standard counterpart which causes some people to feel that it won’t taste as good but I’ve found through personal

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experience that the uglier the better. When a plant has to struggle a bit due to nature (ie: bugs, rain, drought, etc…) it develops flavor, real flavor. Most of the standard food crops grown in the United States have been sprayed with pesticides since sprouting and/or have been grown with chemical fertilizers to speed things along. Although these methods are convenient, they aren’t the best for our bodies or soil. I say embrace the ugly food and avoid pretty packaging whether it be wax on an apple or a shiny bag of chips.

In your opinion, what are the consequences of this country’s current eating trends and what sort of effect do you think a move towards more organic foods/cooking could potentially have?

I think it’s safe to say that this country has a serious eating disorder. The majority of this nation’s residents are obese and still hungry.

How does this happen? Being that I was one of those overweight people, constantly hungry, I’m going to speak freely on the subject. We, as a nation, are bloated on preservatives and empty calories while still starving (insert rumbling stomach) for actual vitamins and key nutrients. If we lived by one rule of thumb I believe we can stop this “growing” trend of

obesity. Here it is: Read the ingredients on everything you want to eat. If you wouldn’t put each ingredient into your mouth on

its own, then it isn’t food. Organic or not, fresh food is so much better than something cont. on page 8

What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 7 •

packaged. Pesticides are still better than preservatives.

The shift from Hell’s Kitchen to organic gardening seems, at least on the surface, akin to a shift from Death Metal to NPR. Are there any similarities between your experiences on the show and your current endeavor?

I agree that the shift seems drastic on the surface but in all actuality, the farm seemed like a natural progression to me. Prior to the farm and filming Hell’s Kitchen, I delved in both savory and patisserie, each time gaining more knowledge and honing my skills but I’m a lifelong learner so I needed more, culinary-wise. After filming the show, and finishing the way I had, I knew that the next year of my life could be a game changer.

I chose to stay here in California to challenge myself once again instead of moving to dreary London to “hump the line” for someone else.

I started working a raw piece of land the hard way, by hand and with love…. not chemicals.

Has the ongoing California drought affected your organic gardening?

The California drought is a major concern when it comes to planning the season for The Culinary Farm at Green Acres. I began the farm during the drought so water has always been at the forefront of my mind. I stay away from fruits and vegetables that require a large amount of water, instead

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using seeds native to dry climates such as Algeria, Egypt, Africa and so forth. I have also begun embracing our native plants, better known as weeds. I’ve found that common weeds are packed full of nutrients, some more mild in flavor than the ever-so-popular kale, and are naturally drought tolerant. I highly recommend testing out purslane, lambsquarter, red rooted pigweed, common mallow, dandelion, chicory, curly dock, wild mustard and cattails to name a few. These plants grow in most states as well as on most continents. I believe it’s about time to taste what’s right under our noses.

Evansville has, at different times, been named one of the fattest cities in America as well as one of the most miserable. What advice or suggestions do you have re: diet/ food consumption based on your experiences as a chef and organic gardener?

I am going to continue speaking freely here… I was pretty depressed when I was overweight.

I was uncomfortable in my own skin, felt gross and definitely didn’t want to sweat because that would make me even more uncomfortable. I was depressed because my body was full of “food fluff” but no actual nutrients to keep my emotions (serotonin) in check. So here is what I recommend: make food an adventure. Walk around the neighborhood, parks or wherever there might be a bit of natural greenery (and know that you will have to sweat but a natural glow is beautiful!!). Try to identify edible weeds or urban gardens. If you make friends with a neighbor who happens to have some purslane growing in her driveway (and she hasn’t sprayed it with weed killer) ask if you can weed her driveway and make yourself a new friend plus a nice salad or soup. If that sounds way out of your comfort level then I

recommend sticking to this general rule: The more movement and greenery in your life the better.

Is there any way to prepare for a reality show face-off with Gordon Ramsey? Did you have any idea just what you were getting yourself into?

Ha ha! I suppose I could have watched Hell’s Kitchen before becoming a contestant but that’s not like me at all. I just jumped in and did my thing. The only thing a person can do is be the best of themselves, right?

Can you share an interesting anecdote from your time on Hell’s Kitchen?

I compare Hell’s Kitchen to “culinary life” boot camp. Ramsey tries to break you, wants you to show weakness; that weakness could be ego or self doubt. If you stay true and are capable of major growth then you’ll survive. I believe the same goes for life.

Follow Holli Ugalde on Instagram: Holli_ ugalde, Twitter: @chefholli and Facebook.

What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 9 •

Ethnic Cuisine in the Tri-State and find something new and exciting to eat – something that takes your taste buds by surprise.

If you’ve never been inside Gerst Haus (2100 W. Franklin St.), you simply haven’t lived.

This west side hotspot has aged beautifully and just keeps getting better. With an interior that screams German heritage and a menu that covers all manner of authentic German food, it’s the ultimate Evansville experience.

The city’s history comes alive here – which is great and all – but really, you need to focus on the Beef Stroganoff, Wiener Schnitzel, Bavarian Bratwurst, Goulash and many other Gerst favorites. This is how German food is done – Pig Knuckles, Corned Beef and Cabbage and so on. Plus, their selection of German beers will make your head spin.

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f you’re looking for a whole new dining experience – to eat outside the box, in effect – there are some truly tasty options out there in the tri-state. Local ethnic cuisine exists in many forms, from authentic German and Indian to traditional Lebanese, Mexican and more. Long-standing restaurants such as Gerst Haus and House of Como along with brand new places like La Campirana and five-year-old Taj Mahal are serving up unique dishes daily that offer a welcome change from typical American foods. Of course, there’s nothing quite like a perfectly cooked burger or tangy barbeque ribs; no argument here. But, it’s nice to know that you can go out any night of the week

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For more info, visit gersthausevansville.com.

It’s hard to find the words to describe House of Como (2700 S. Kentucky Ave.). This seriously kitschy Lebanese restaurant is like no other in the tri-state – and that is a very good thing, indeed. A lot has been made of the interesting décor and rest assured you won’t be disappointed by the year-round Christmas theme. But it’s the Lebanese family recipes that really keep people coming back time and time again. There’s truly nowhere else to go for such Arabian dishes as Djage, Yebra Malfoof and HoC’s crown jewel, Shish KaBob. Back any of those choices up with a delicious plate of Baklava and you’ve got a meal to remember.

The newest Mexican restaurant to hit the tristate restaurant scene is creating a major buzz.

La Campirana (food court inside Washington Square Mall) has quickly become the place to go for super fresh Quesadillas, Gorditas, Tacos, Sopes and Tortas. Lines form daily before the place even opens and for good reason. Plus, there’s a fresh fruit and juice bar for good measure to make La Campirana a delicious AND healthy choice for patrons looking to stay the nutritional course.

Follow La Campirana on Facebook.

When you’re talking ethnic cuisine, you’re definitely talking Indian food. And there’s no better place to go for an authentic meal than Taj Mahal (900 Tutor Ln., Ste. #101). Their endless menu offers anything and everything you could want, including Tanboori Kababs, Chicken, Lamb and Vegetable Specials, Biryani & Rice, Naan Bread and Indian desserts. And that’s just scratching the surface. Come in and check out all that’s on offer and enjoy one of the area’s best ethnic restaurants.

For more info, visit tajmahalevansville.com.

What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 11 •

Going Gluten-Free The latest trend in diets is gaining support, going mainstream

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ith fast food, fad diets, health concerns, and words like “organic,” “all-natural,” “pesticide-free,” and “antibiotic-free” dominating television, the news, and the internet, people often find themselves questioning what they’re actually putting into their bodies and whether it’s beneficial or detrimental.

Genetics, the environment, exercise, and socioeconomic status are all contributing factors to dietary choices and outcomes. A more recent focus on gluten allergies and celiac disease has caused a bit of panic and concern, leading to many restaurants offering gluten-free menus and an influx of people adopting the diet, whether or not they suffer from either ailment.

Celiac disease is a serious but rare genetic condition that often goes undetected, caused by an abnormal immune response to gluten, a protein composite found in wheat, barley, and rye, and can lead to the tearing of the lining of the small intestine. As such, diets of those who have this disease are limited, with the elimination of foods such as most breads, flours, pastas, potato chips, processed meats, sauces, cakes, cereals, and beer, although the list does not stop there. To disregard dietary limitations when suffering from this disease can cause painful physical reactions such as intestinal issues, anemia, bone pain, and a severe skin rash known as dermatitis herpetiformis. These symptoms, however, do not always manifest, and only an estimated 5-10% of cases in the U.S. are even diagnosed.

Another reason to adhere to a glutenfree diet is a wheat allergy - one of the top eight food allergens in the U.S. Unlike celiac disease, the problem lies with multiple proteins in wheat, not just gluten specifically. Symptoms can mirror those of celiac, but are far more extensive and dangerous. Typical allergic reactions can occur, such as nasal congestion, headache, difficulty breathing, swelling, and hives.

More serious are anaphylactic symptoms, like throat tightness, chest pain, irregular heartbeat, severe difficulty breathing, difficulty swallowing, and fainting.

Besides these two reasons, the decision to become gluten-free should be made after diagnoses with a specialist and consultation with a licensed dietician to ensure a wellrounded diet that contributes a sufficient amount of vitamins, minerals, and fiber.

Don’t self-diagnose, but always listen to your body when it’s telling you something is wrong. - Whitney Patterson More information on these allergies and foods to avoid can be found at your physician’s office and on mayoclinic.org.

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What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 13 •

Farm-to-Table West Coast food movement slowly but surely taking hold in the tri-state

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he idea behind “farm-to-table” is that local farmers provide the food that is then prepared and served at a local restaurant. Originating in California, the farmto-table movement suggests that local food is fresher, more nutritional, and more flavorful than food shipped across the country. It doesn’t have to travel as far to reach your plate. Many advocates of the movement also support it to avoid genetically-modified foods, and farm-to-table is often connected to the broader local food movement. Often at odds with the trend of fast food, farm-to-table offers healthier meal options as well as a “pedigree” of sorts for the food.

The movement began in 2003, when chefs Kimbal Musk and Hugo Matheson joined forces in Boulder, CO with a revolutionary idea: what if

they started a restaurant which served food made from local produce and meat? This wasn’t an unheard of idea, as Chez Panisse in California had been using a similar business model for several years, but Musk and Matheson turned it into a movement on a nationwide scale. Musk and Matheson have since opened several more restaurants across the country, sparking the farm-to-table movement.

The farm-to-table movement has brought with it dedicated farm to table restaurants.

These restaurants serve food that is from area farms, which the tri-state is not lacking in. The restaurants usually have one or two specific farms that they use for their food, and they’ll let you know just where your dish originated (often right on the menu!).

One of the main points of the farm-to-table movement is that the food is more nutritional.

Since it’s grown and cooked locally, it doesn’t need to be able to travel as long of a distance to its consumer. The food can be fresher, and non-genetically-modified with fewer preservatives, because it doesn’t need to withstand travel. The nutritional value of the food holds better as well because there is a shorter time frame between its production and it being prepared. When produce is allowed to grow for the optimum amount of time (meaning it doesn’t need to be picked early so it can be shipped), it gains more nutrients.

Another reason for support of the farm-to-table movement is that when you eat at a farmto-table restaurant, you’re supporting local farmers as well as the local business owners of the restaurant. This boosts the local economy, which is important in stimulating the growth of local businesses.

There are several options if you’re interested in healthy farm to table dining in the tristate. In Evansville, some must-try farm to table restaurants include The Dapper Pig (coming soon to Haynie’s Corner), Madeleine’s and Woodbine Supper Club. In Owensboro, the yearly ROMP Fest offers farm-to-table vendors of local produce and such places as The Creme Coffee House, Famous Bistro, Gambrinus and Miller House have featured dishes using strictly local produce. Keep an eye out as the movement spreads, as there are sure to be more options in the near future! - Sara Gensler

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What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

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Just Desserts Whether you simply need the sugar rush from a cupcake or scoop of gelato to make it through the day or a specially designed cake to mark a big occasion, the tri-state is sprinkled with shops devoted to satisfying your sweet tooth and helping you celebrate life. Fact: no matter how you slice it, a delicious dessert just makes people happy. And no one knows that better than the good folks at A Pinch of Sugar, Jeanne’s Gelato, Just Rennie’s and Piece of Cake Bakery, all who specialize in creating • 16 • www.EvansvilleDining.com

some of the finest cookies, pastries and more.

Without exception, they use only the best ingredients and produce only the highest quality goods – the proof is in the pudding, so to speak.

A Pinch of Sugar (579 N. Green River Rd.) specializes in creative cake designs – and delicious cakes in general. “Our most popular by far is the vanilla cake or our wedding cake,” owner Dianne Miles says. “It is not a white

cake; it is not a yellow cake. We do a French vanilla cake with butter cream frosting.” For the past several years, Miles and her team’s original cake flavors and designs have been a fixture at local events and family gatherings.

“We use a mixture of some family recipes,” she explains. “Mostly, though, they are flavors that I have come up with or that my employees have thought of and suggested. We like to think outside of the box.”

For more info, visit apinchofsugar.com.

If you’re looking for a tasty alternative to ice cream, look no further than Jeanne’s Gelato (2003 Lincoln Ave.). Owner Valerie Ewers

What’s Cookin’! 2015 - 2016

first discovered the Italian treat on a trip to California years ago and thankfully, had the foresight to bring gelato back to the tri-state.

With a warmer temp and lighter texture, gelato has a remarkable vibrancy that outshines standard ice cream. “The flavors just come alive – so intense, so refreshing, so dazzling,” Ewers says. And she should know. She loves to watch the reaction of first-time visitors to her shop, many of whom step back and say, “wow!” Ewers creates new flavors all the time, using fresh, organic ingredients (including fruits and nuts) that make for an incredible treat. Stop in and taste the difference!

For more info, visit jeannesgelato.com.

Once you’ve tried a Just Rennie’s (102 SE 4th St.) cookie, you’re hopelessly hooked.

The word “irresistible” gets overused a lot, but it genuinely applies to their soft, sweet, ridiculously good creations. “Our peanut butter chocolate is our most popular. I think it is the traditional aspect of the chocolate chip cookie combined with the peanut butter that people really enjoy,” says Chef Doug Rennie.

“Our Chef Doug Signature also does really well.

We add cinnamon and walnut to that, and people really seem to enjoy it.” Together, Chef Doug and his wife Marla make a mighty dessert team. They constantly tweak the recipes to get each cookie as close to perfect as possible. Not surprisingly, their commitment to excellence has yielded a faithful following as the business continues to grow.

For more info, visit justrennies.com.

Along with her three sisters, Cate Cisco has made Piece of Cake Bakery (210 Main St.) a tri-state pastry staple. Their decadent treats are created from family recipes handed down from generation to generation – cakes, candies, cookies, pies and more. But of all the goodies baked on site, Cisco says it’s their cheesecake that really flies out the door. “While the Tahitian is my favorite, the Black and White is the most popular,” she explains. “It is cheesecake layered between chocolate cakes, covered in chocolate frosting and topped with ganache.” Another big seller, the No Bake cookie, comes courtesy of Cisco’s grandmother. “I love them. Nothing fancy about them – just regular chocolate and peanut butter,” Cisco says. At Piece of Cake, baking is their passion – it’s just what they do.

For more info, visit pieceofcakebakery.com.

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 17 •

Recipes Make it tonight!

2015 is proving to be a tasty year indeed! We compiled a list of recipes that are sure to make your stomach growl. From local restaurant favorites to sweet treats, we have something for everyone.

Check out these mouth-watering recipes and be inspired!

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Mango BBQ Sauce (On the Mahi Mahi Taco)

Blue Moon Burgers

from KC’s Timeout Lounge

from BackStage

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from Lamasco’s

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Grandma’s Quick & Easy Casserole from Bits & Bytes

from Acropolis

from Just Rennie’s

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Fluffy Peanut Butter Pie

Farmers Market Salad

from The Log Inn

from Ivy Tech

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Honey Roasted Beet & Arugula Salad

White Chocolate Brownie

from NW ChopHouse

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Mousaka

Cranberry Tequila Chocolate Covered Bacon

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The Lamasco Irish Wake

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Chicken Piccata

from Tropicana Evansville

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Jerusalem Green Beans from Manna

from Biaggi’s

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What’sCookin’!

Cookin’!2015 2015- -2016 2016 What’s

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Lasagna

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Cannoli

Special Rice Noodle

from Jeanne’s Gelato

from The Red Geranium

from Charlie’s Mongolian BBQ

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Seared Salmon

ĨƌŽŵ ^ŵŝƩLJ͛Ɛ /ƚĂůŝĂŶ Steakhouse

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Moist Pineapple Cake

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Beef Stroganoff

Chido Signature Margarita

Chicken Blues from Talk of the Town

from Gerst Haus

from Stoll’s

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from Chido

“The most important ingredient of good cooking is love for who you are cooking for.”

Look for great beer and wine pairings throughout the recipe section.

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Many of these recipes are from local restaurants. Try them on your own and then try them at the restaurant to compare!

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Mojito

from Tin Fish

Add your own twist on some of these classic restaurant favorites!

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Pumpkin Cheesecake

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Pecan Cheeseball from Terri Hilborn

Pho Tai

from Laura Engram

from Lexie Medina

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 19 • ZZZ (YDQVYLOOH'LQLQJ FRP

recipes

Mango BBQ Sauce (On the Mahi Mahi Taco) 1 cup of BBQ Sauce 2 tbl. of Balsamic Vinegar 1 roasted Red Pepper 1 Mango (peeled & chopped) ^ƵďŵŝƩĞĚ ďLJ͗ <ĞǀŝŶ tŝůŬĞƌƐŽŶ ŽĨ ĂĐŬƐƚĂŐĞ Ăƌ Θ 'ƌŝůů

GOES GREAT WITH A PALE ALE! Stone’s Pale Ale fits the bill, slightly hoppy but very clean.

Won’t hurt the balsamic and blends well with red pepper.

Blue Moon Burgers 4 ŚĂůĨ ůď͘ ĞƌƟĮĞĚ ŶŐƵƐ ĞĞĨ ƉĂƫĞƐ 4 tsp. Worcestershire sauce 4 tsp. Montreal steak seasoning 1 cup blue cheese crumbles, divided 4 oz. Blue Moon beer, divided WůĂĐĞ ŽŶĞ ďƵƌŐĞƌ ƉĂƩLJ ŝŶ Ă ůĂƌŐĞ ďŽǁů͘ ĚĚ 1 tsp. of Worcestershire sauce and 1 tsp. of Montreal steak seasoning to the burger.

Then place 1/4 cup of blue cheese crumbles in the center of the burger, and shape the ŵĞĂƚ ĂƌŽƵŶĚ ŝƚ ƚŽ ĨŽƌŵ Ă ŶĞǁ ƉĂƩLJ͘ WůĂĐĞ ďƵƌŐĞƌ ŽŶ Ă ŇĂƚͲŐƌŝůů͕ ƉŽƵƌ ϭ Žnj͘ ŽĨ ďĞĞƌ around the edges then immediately cover it with a large metal bowl, allowing the burger to steam. Cook to desired length. Repeat process with remaining burgers. To serve, top with sautéed onions and more blue cheese crumbles on a toasted bun. Serves four. ^ƵďŵŝƩĞĚ ďLJ͗ DŝĐŬĞLJ ^ĐŚƵůƚnj ŽĨ < ͛Ɛ dŝŵĞŽƵƚ >ŽƵŶŐĞ WŚŽƚŽ ďLJ ĂŶŝĞů <ŶŝŐŚƚ͕ ^ƚƵĚŝŽ

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What’s Cookin’!

Cookin’! 2015 2015 -- 2016 2016 What’s

1 inch Thick Cut Bacon 2 oz. Tequila 2 oz. Cranberry Juice 1 oz. Cream 1 oz. Dark Chocolate

recipes

Cranberry Tequila Chocolate Covered Bacon

Slow cook 1” thick cut bacon for 1.5 hours at 275 degrees. Bring tequila, cranberry juice, cream, and dark chocolate to a simmer ƌĞĚƵĐĞ Ɵůů ƚŚŝĐŬ ƚŚĞŶ ƉŽƵƌ ŽǀĞƌ ƚŽƉ of cooked bacon and enjoy!

THIS DISH GOES GREAT WITH A COLD WHEAT BEER!

^ƵďŵŝƩĞĚ ďLJ͗ Et ŚŽƉŚŽƵƐĞ Θ tŝŶĞ Ăƌ WŚŽƚŽ ďLJ͗ ZĂũŝǀ <

Carson’s Eville Wheat A sweet treat deserves a balancing wheat beer that will not overpower the sweet chocolate taste. The wheat will complement the dish well.

White Chocolate Brownie ½ lb. White Chocolate ½ lb. ŽĨ ƵƩĞƌ 1 ½ cups granulated White Sugar 6 eggs 1/8 cup (2T) dark Rum 1 ½ tsp. Vanilla 1 ½ cups all-purpose Flour ¼ tsp. of Salt 5 oz. Chocolate Chips ¼ lb. Pistachio nuts DĞůƚ ǁŚŝƚĞ ĐŚŽĐŽůĂƚĞ ĂŶĚ ďƵƩĞƌ ŽǀĞƌ ǁĂƚĞƌ ďĂƚŚ ;Žƌ you can melt chocolate over a water bath and melt ďƵƩĞƌ ŝŶ ŵŝĐƌŽǁĂǀĞͿ͘ WŽƵƌ ŝŶƚŽ ŵŝdžŝŶŐ ďŽǁů͕ ĂĚĚ ŝŶ ƚŚĞ ĨŽůůŽǁŝŶŐ ŽƌĚĞƌ͗ ƐƵŐĂƌ͕ ŇŽƵƌ͕ ĞŐŐƐ͕ ƌƵŵ͕ ǀĂŶŝůůĂ͕ ƐĂůƚ ĂŶĚ ƉŝƐƚĂĐŚŝŽƐ͘ Dŝdž ǁŝƚŚ ƉĂĚĚůĞ ŽŶ ĮƌƐƚ ƐƉĞĞĚ͕ ŝŶĐƌĞĂƐŝŶŐ ƚŽ ƐĞĐŽŶĚ ďƌŝĞŇLJ Ăƚ ƚŚĞ ĞŶĚ͘ Ž ŶŽƚ ŽǀĞƌǁŽƌŬ Žƌ ƚŚĞLJ ďĞĐŽŵĞ ĐŚĞǁLJ ĂŶĚ ƚŚĞ ƚŽƉ ǁŝůů ŇĂŬĞ Žī͘ WŽƵƌ ďĂƩĞƌ ŝŶƚŽ ŐƌĞĂƐĞĚ ĂŶĚ ƉĂƌĐŚŵĞŶƚͲůŝŶĞĚ ϵdžϭϯ ŝŶ͘ pan. Sprinkle chocolate chips over top. Use the side ŽĨ ƚŚĞ ƌƵďďĞƌ ƐƉĂƚƵůĂ ƚŽ ƉĂƚ ƚŚĞŵ ĚŽǁŶ͘ ĂŬĞ Ăƚ ϯϱϬ ĚĞŐƌĞĞƐ ĨŽƌ ϲϬн ŵŝŶƵƚĞƐ͘ ZŽƚĂƚĞ ĞǀĞƌLJ ϯϬ ŵŝŶƵƚĞƐ ƚŽƉ ƚŽ ďŽƩŽŵ ĂŶĚ ŐŝǀĞ Ă ŚĂůĨ ƚƵƌŶ͘ tŚĞŶ ĚŽŶĞ͕ ƚŽƉ ǁŝůů ďĞ golden and the center will spring back. If center sinks ƵƉŽŶ ƌĞŵŽǀĂů ĨƌŽŵ ŽǀĞŶ͕ ƌĞƚƵƌŶ ŝƚ ƚŽ ƚŚĞ ŽǀĞŶ ^ W ĂŶĚ ĐŽŶƟŶƵĞ ƚŽ ďĂŬĞ͘ dŚĞ ďƌŽǁŶŝĞƐ ĐĂŶ ďĞ ƐĂůǀĂŐĞĚ͘ EŽƚĞ͗ can be served with vanilla bean ice cream, whipped cream and chocolate sauce. Serves 12.

What’s Cookin’!

2015 - 2016 What’s Cookin’!

2015 - 2016

Whipped Cream

2 cups heavy Cream 2 tsp. pure Vanilla ¼ cup granulated White Sugar or Powdered Sugar ĚĚ ƚŚĞ ĂďŽǀĞ ŝŶŐƌĞĚŝĞŶƚƐ ƵŶƟů ĚĞƐŝƌĞĚ ƚŚŝĐŬŶĞƐƐ͘

Chocolate Sauce

8 oz. of Chocolate 8 oz. of Heavy Cream ,ĞĂƚ ƚŚĞ ĂďŽǀĞ ŝŶŐƌĞĚŝĞŶƚƐ ŽǀĞƌ Ă ĚŽƵďůĞ ďŽŝůĞƌ ƵŶƟů ŵĞůƚĞĚ͘ ^ƵďŵŝƩĞĚ ďLJ͗ ŚĞĨ ŽƵŐ ZĞŶŶŝĞ ŽĨ :ƵƐƚ ZĞŶŶŝĞ͛Ɛ WŚŽƚŽ ďLJ͗ EŝĐŬ ƵƌĐŚŽůnj

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recipes

The Lamasco Irish Wake: 1.25 ounces of Jameson 1.25 ounces of Vodka 1.25 ounces of Blue Curacao 1.25 ŽƵŶĐĞƐ ŵĂƌĞƩŽ 2 ounces Orange Juice 2 ounces Pineapple Juice Pour in bar shaker over ice and shake vigorously. Serve in a pint glass and garnish with an orange slice and cherry. ^ƵďŵŝƩĞĚ ďLJ͗ ŵLJ ZŝǀĞƌƐͲtŽƌĚ ŽĨ >ĂŵĂƐĐŽ Ăƌ Θ 'ƌŝůů

“Strong enough to wake the dead, and delicious enough to make it a party!”

Grandma’s Quick & Easy Casserole 1 lb. ground Beef browned & drained (salt & pepper to taste) 1 can of Cream of Mushroom soup 1/3 cup of water 1 can of French-style Green Beans (drained) 1 can of French Onion Rings Tater Tots Dŝdž ƚŚĞ ĂďŽǀĞ ŝŶŐƌĞĚŝĞŶƚƐ ĂŶĚ ƉůĂĐĞ ŝŶ Ϯ ƋƵĂƌƚ casserole dish. Top with Tater Tots. Cover with ĂůƵŵŝŶƵŵ ĨŽŝů͘ ĂŬĞ Ăƚ ϯϱϬ ĚĞŐƌĞĞƐ ĨŽƌ ϰϱ ŵŝŶƵƚĞƐ to an hour. Uncover and bake another 15 minutes to brown tots.

WƌŽǀŝĚĞĚ ďLJ͗ ŝƚƐ Θ LJƚĞƐ Ğůŝ WŚŽƚŽ ďLJ͗ ĂŶŝĞů <ŶŝŐŚƚ͕ ^ƚƵĚŝŽ

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What’s Cookin’!

Cookin’! 2015 2015 -- 2016 2016 What’s

1 ŵĞĚŝƵŵ ƐŝnjĞ LJĞůůŽǁ ƐƋƵĂƐŚ ;ƐůŝĐĞĚ ƚŚŝŶͿ 1 green squash (sliced thin) 1 cucumber (sliced thin) ½ ĞĂĐŚ ŵĞĚŝƵŵ ƐǁĞĞƚ ƉĞƉƉĞƌ ǀĂƌŝĞƟĞƐ͗ ƌĞĚ͕ LJĞůůŽǁ͕ ŐƌĞĞŶ͕ purple ½ medium sweet or Vidalia onion (thinly sliced) 1 ĞĂĐŚ ŽĨ ϯ ǀĂƌŝĞƟĞƐ ŽĨ ŚĞŝƌůŽŽŵ ƚŽŵĂƚŽĞƐ ;ǁĞĚŐĞ ƐůŝĐĞĚ ŝŶƚŽ ƚŚĞ ĚĞƐŝƌĞĚ ƐŝnjĞͿ 6 cloves of crushed garlic (cook on high heat for 1 minute in 2 tbsp. of olive oil) 6-8 oz. ŽĨ LJŽƵƌ ĨĂǀŽƌŝƚĞ Žŝů ĂŶĚ ǀŝŶĞŐĂƌ ĚƌĞƐƐŝŶŐ ;njĞƐƚLJ /ƚĂůŝĂŶ works great) 3 tbsp. of thinly sliced chives

Lightly toss all the ingredients together and refrigerate for 8 hours or overnight. Serves 6. dŽ ĂĚĚ ƐŽŵĞ ŇĂƌĞ ƚŽ ƚŚĞ ƐƋƵĂƐŚĞƐ ĂŶĚ ĐƵĐƵŵďĞƌ͕ ƉƌŝĐŬ ƚŚĞ skin with the tongs of a fork and pull the fork down all sides of the squash and cumber. Once sliced, it adds very good ĞLJĞ ĂƉƉĞĂů ƚŽ ƚŚĞ ǀĞŐĞƚĂďůĞ ĐƵƚ͘ dŚŝƐ ŝƐ Ă ĨĂŶƚĂƐƟĐ ƐĂůĂĚ ƚŽ ĂĐĐŽŵƉĂŶLJ ƉŝnjnjĂ͕ ďĂŬĞĚ ĂŶĚ ŐƌŝůůĞĚ ŵĞĂƚƐ͕ ďĂƌďĞƋƵĞ Žƌ Ă

What’s What’s Cookin’!

Cookin’! 2015 2015 -- 2016 2016

ĐŽůĚ Žƌ ŚŽƚ ƐĞĂĨŽŽĚ ƉƌĞƉĂƌĂƟŽŶ͘ zŽƵ ĐĂŶ ĞǀĞŶ ĂĚĚ ŝƚ ƚŽ ǀĂƌŝŽƵƐ ƉĂƐƚĂƐ ƚŽ ŵĂŬĞ Ă ƐĞĞŵŝŶŐůLJ ĐŽŵƉůĞdž͕ LJĞƚ ƐŝŵƉůĞ ƉĂƐƚĂ ƐĂůĂĚ͘ zŽƵ ĐĂŶ ĂůƐŽ ƵƐĞ ŝƚ ĂƐ Ă ƚŽƉƉŝŶŐ ĨŽƌ ĨƌĞƐŚ ƐƉŝŶĂĐŚ Žƌ ĂŶLJ ƚLJƉĞ ŽĨ ůĞƩƵĐĞ͘ KƚŚĞƌ ŽƉƟŽŶĂů ŝŶŐƌĞĚŝĞŶƚƐ are pepperoncini peppers, capers, mushrooms, olives, ďĂďLJ ĐŽƌŶ ĂŶĚ ĂƌƟĐŚŽŬĞ ŚĞĂƌƚƐ͘ dŚĞ ůŝƐƚ ŐŽĞƐ ŽŶ ĂŶĚ ŽŶ͘ džĐĞƉƚ ǁŚĞŶ ŝƚ ĐŽŵĞƐ ƚŽ ĂĚĚŝŶŐ ĐŚĞĞƐĞ͕ ďĞĐĂƵƐĞ ĐŚĞĞƐĞ ƐŚŽƵůĚ ďĞ ĂĚĚĞĚ Ăƚ ƚŚĞ ƟŵĞ ŽĨ ƐĞƌǀŝĐĞ ĂŶĚ ŐƌĂƚĞĚ Žƌ ƐŵĂůů ĚŝĐĞĚ Žƌ ĐƵƚ ŝŶƚŽ ƐƚƌŝƉƐ ĂďŽƵƚ Ь͟ dž ϭ͟ ƐƚƌŝƉƐ͘

recipes

Farmers Market Salad

^ƵďŵŝƩĞĚ ďLJ͗ ŚĞĨ tĂƚĞnj '͘ WŚĞůƉƐ͕ D͘W͘ ͕͘ WƌŽŐƌĂŵ ŚĂŝƌ ĨŽƌ ,ŽƐƉŝƚĂůŝƚLJ ĚŵŝŶŝƐƚƌĂƟŽŶ Ăƚ /ǀLJ dĞĐŚ ŽŵŵƵŶŝƚLJ ŽůůĞŐĞ WŚŽƚŽ ďLJ͗ ĂŶŝĞů <ŶŝŐŚƚ͕ ^ƚƵĚŝŽ

GOES GREAT WITH A SAVIGNON BLANC! GIESEN SAVIGNON BLANC This tart, zingy white Sauvignon Blanc paired with the vinegar in the dressing will actually bring out the fruitiness of the wine.

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recipes

Fluffy Peanut Butter Pie 3/4 cup ŽĨ ƐŵŽŽƚŚ WĞĂŶƵƚ ƵƩĞƌ 1- 8 oz. cream cheese 1 cup of powdered sugar 1/2 cup of milk 9 oz. of Cool Whip 9 in. pie shell, graham cracker crust ĞĂƚ ĐƌĞĂŵ ĐŚĞĞƐĞ ƵŶƟů ƐŵŽŽƚŚ͘ ĚĚ ŝŶ ƉĞĂŶƵƚ ďƵƩĞƌ ĂŶĚ ƉŽǁĚĞƌĞĚ ƐƵŐĂƌ ƚŚĞŶ ŐƌĂĚƵĂůůLJ ďĞĂƚ ƚŽŐĞƚŚĞƌ͘ ^ůŽǁůLJ ĂĚĚ ŵŝůŬ ŝŶƚŽ ƚŚĞ ŵŝdžƚƵƌĞ͘ &ŽůĚ ŝŶ ŽŽů tŚŝƉ ĂŶĚ ƉŽƵƌ ŝŶƚŽ ϵ ŝŶ͘ ĐƌƵƐƚ͘ ^Ğƚ ŝŶ ĨƌĞĞnjĞƌ ĨŽƌ ϭϬ ŵŝŶƵƚĞƐ ƚŽ ƐĞƚ ƵƉ͘ ^ƉƌŝŶŬůĞ ŽǀĞƌ ƉĞĂŶƵƚ ďƵƩĞƌ ĂŶĚ ƉŽǁĚĞƌĞĚ ƐƵŐĂƌ ŵŝdžƚƵƌĞ͘ ZĞŵŽǀĞ ĨƌŽŵ ĨƌĞĞnjĞƌ and serve. ^ƵďŵŝƩĞĚ ďLJ͗ <ĂƚŚLJ ,ŽůnjŵĞLJĞƌ ŽĨ ƚŚĞ >ŽŐ /ŶŶ WŚŽƚŽ ďLJ͗ ĂŶŝĞů <ŶŝŐŚƚ͕ ^ƚƵĚŝŽ

Mousaka 2 medium Eggplants 2 medium Potatoes 2 Zucchinis 2 oz. Olive Oil 1 cup Vegetable Oil 2 lb. Ground Meat (ground lamb, beef or pork) 2 medium Onions, peeled and chopped 2 tbs. fresh chopped Garlic 1 tsp. Oregano Leaf 1 tsp. ground Cinnamon 1 tsp. Salt ½ tsp. ground Black Pepper

Béchamel Sauce 6 tbs. ƵƩĞƌ 1 tsp. Salt 1 tsp. Chicken Base ½ tsp. ground Black Pepper ½ tsp. EƵƚŵĞŐ 6 tbs. Flour 6 cups Milk 2 Eggs

'ƌĞĂƐĞ Ă ϭϯdžϵ ŝŶĐŚ ƉĂŶ͘ WĞĞů ƚŚĞ ĞŐŐƉůĂŶƚƐ ĂŶĚ ƉŽƚĂƚŽĞƐ ƚŚĞŶ ƐůŝĐĞ ϭͬϰͲŝŶĐŚ ƚŚŝĐŬ͘ ^ůŝĐĞ njƵĐĐŚŝŶŝ ƐĂŵĞ ǁĂLJ ƚŽŽ͘ ƌƵƐŚ ĐŽŽŬŝĞ ƐŚĞĞƚ ǁŝƚŚ ŽůŝǀĞ Žŝů͘ ŽĂƚ ĞĂĐŚ ƐŝĚĞ ŽĨ ƐůŝĐĞĚ ĞŐŐƉůĂŶƚ ĂŶĚ njƵĐĐŚŝŶŝ ǁŝƚŚ ŽůŝǀĞ Žŝů ƚŚĞŶ ƐĞĂƐŽŶ ƐůŝĐĞƐ ǁŝƚŚ ƐĂůƚ ĂŶĚ ĨƌĞƐŚůLJ ŐƌŽƵŶĚ ƉĞƉƉĞƌ͘ WůĂĐĞ ƚŚĞ ĞŐŐƉůĂŶƚ ĂŶĚ ƵĐĐŚŝŶŝ ƐůŝĐĞƐ ŽŶ ĐŽŽŬŝĞ ƐŚĞĞƚ͖ ďƌŽŝů ƵŶƟů ďƌŽǁŶ͖ ƚƵƌŶ ĂŶĚ ďƌŽŝů ƚŚĞ ŽƚŚĞƌ ƐŝĚĞ ďƌƵƐŚŝŶŐ Žŝů ŝĨ ŶĞĞĚĞĚ͘ WůĂĐĞ ǀĞŐĞƚĂďůĞ Žŝů ŝŶ Ă ƐĂƵĐĞ ƉĂŶ ĂŶĚ ďƌŝŶŐ ƚŽ Ă ďŽŝů͘ WůĂĐĞ ƐůŝĐĞĚ ƉŽƚĂƚŽĞƐ ĂŶĚ ĐŽŽŬ͘ /Ŷ ƚŚĞ ďŽƩŽŵ ŽĨ ƚŚĞ ƉƌĞƉĂƌĞĚ ďĂŬŝŶŐ ĚŝƐŚ ƉůĂĐĞ ƚŚĞ ƉŽƚĂƚŽĞƐ͕ ƚŚĞŶ ƚŚĞ njƵĐĐŚŝŶŝ ĂŶĚ ƚŚĞ ĞŐŐƉůĂŶƚ ƐůŝĐĞƐ ŝŶ ůĂLJĞƌƐ͘ /Ŷ Ă ůĂƌŐĞ ƐŬŝůůĞƚ͕ ĐŽŵďŝŶĞ ŵĞĂƚ ĂŶĚ ŽŶŝŽŶƐ͖ ĐŽŽŬ ƐƟƌƌŝŶŐ ƵŶƟů ƚŚĞ ŵĞĂƚ ŝƐ ĐŽŽŬĞĚ ĂŶĚ ƚŚĞ ŽŶŝŽŶƐ ĂƌĞ ƐŽŌ͖ ĚƌĂŝŶ ĨĂƚ͘ ĚĚ ŝŶ ƚŚĞ ŐĂƌůŝĐ͕ ƚŽŵĂƚŽ ƐĂƵĐĞ͕ ĐŝŶŶĂŵŽŶ͕ ŽƌĞŐĂŶŽ͕ ϭͬϮ ƚƐƉ͘ ŽĨ ƐĂůƚ ĂŶĚ ďůĂĐŬ ƉĞƉƉĞƌ ƚŽ ƚĂƐƚĞ͘ WŽƵƌ ŵŝdžƚƵƌĞ ŽǀĞƌ ƚŚĞ ůĂLJĞƌƐ ŽĨ ƚŚĞ ǀĞŐŐŝĞ ƐůŝĐĞƐ͘ WƌĞƉĂƌĞ ƚŚĞ ĞĐŚĂŵĞů ^ĂƵĐĞ͗ DĞůƚ ƚŚĞ ďƵƩĞƌ ŝŶ Ă ƐĂƵĐĞƉĂŶ͕ ǁŚŝƐŬ ŝŶ ŇŽƵƌ͕ ϭͬϮ ƚƐƉ ƐĂůƚ ĂŶĚ ƉĞƉƉĞƌ ƚŽ ƚĂƐƚĞ͖ ŐƌĂĚƵĂůůLJ ƐƟƌ ŝŶ ŵŝůŬ͕ ĐŽŽŬ ŽǀĞƌ ŵĞĚŝƵŵ ŚĞĂƚ ƵŶƟů ƚŚŝĐŬ ĂŶĚ ďƵďďůLJ͘ /Ŷ Ă ƐŵĂůů ďŽǁů͕ ďĞĂƚ ĞŐŐƐ͖ ƐƟƌ ŝŶ ƐŽŵĞ ŽĨ ƚŚĞ ŚŽƚ ƐĂƵĐĞ͕ ƚŚĞŶ ĂĚĚ ĞŐŐ ƚŽ ƐĂƵĐĞ ŵŝdžƚƵƌĞ͕ ŵŝdž ǁĞůů͖ ĂĚĚ ŝŶ WĂƌŵĞƐĂŶ ĐŚĞĞƐĞ ĂŶĚ ŶƵƚŵĞŐ͕ ĂŶĚ ƐƟƌ ĂŐĂŝŶ͘ WŽƵƌ ƚŚĞ ďĞĐŚĂŵĞů ƐĂƵĐĞ ŽǀĞƌ ŵŝdžƚƵƌĞ ŝŶ ďĂŬŝŶŐ ĚŝƐŚ͘ ĂŬĞ ŝŶ ƉƌĞŚĞĂƚĞĚ ϯϱϬ ĚĞŐƌĞĞ ŽǀĞŶ ĨŽƌ 45 minutes. Cut into squares. ^ƵďŵŝƩĞĚ ďLJ͗ ŽƌŽƐ ,ĂĚũŝƐĂǀǀĂ ŽĨ ĐƌŽƉŽůŝƐ

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What’s Cookin’!

Cookin’! 2015 2015 -- 2016 2016 What’s

Honey Balsamic Dressing

ĹŻĹŻĹ˝Ç Ä?Ä&#x17E;Ä&#x17E;Ć&#x161;Ć? Ć&#x161;Ĺ˝ Ä?ŽŽů Ä&#x161;Ĺ˝Ç Ĺś Ĺ?Ĺś Ć&#x161;Ĺ&#x161;Ä&#x17E; Ć&#x2030;Ĺ˝Ć&#x161; ĨŽĆ&#x152; Ď­ Ĺ&#x161;ŽƾĆ&#x152; Ĺ˝Ć&#x152; ƾŜĆ&#x;ĹŻ Ä?ŽŽů Ä&#x17E;ŜŽƾĹ?Ĺ&#x161; Ć&#x161;Ĺ˝ Ĺ&#x161;Ä&#x201A;ĹśÄ&#x161;ĹŻÄ&#x17E;Í&#x2DC; ĆľĆ&#x161; Ć&#x161;Ĺ˝Ć&#x2030; Ä&#x201A;ĹśÄ&#x161; Ä?ŽƊŽž Žč Ć&#x161;Ĺ&#x161;Ä&#x17E; Ä?Ä&#x17E;Ä&#x17E;Ć&#x161;Ć?Í&#x2022; Ć&#x152;Ä&#x17E;žŽÇ&#x20AC;Ä&#x17E; Ć?ĹŹĹ?Ĺś with a paring knife. Cut beets into quarters and then cut the quarters in half or thirds, Ä&#x161;Ä&#x17E;Ć&#x2030;Ä&#x17E;ĹśÄ&#x161;Ĺ?ĹśĹ? ŽŜ Ć&#x161;Ĺ&#x161;Ä&#x17E; Ć?Ĺ?Ç&#x152;Ä&#x17E; Ć&#x161;Ĺ˝ Ç&#x2021;Ĺ?Ä&#x17E;ĹŻÄ&#x161; Ď­Í&#x; Ć&#x2030;Ĺ?Ä&#x17E;Ä?Ä&#x17E;Ć?Í&#x2DC;

In large bowl whisk together balsamic vinegar Ä&#x201A;ĹśÄ&#x161; Ĺ&#x161;ŽŜÄ&#x17E;Ç&#x2021;Í&#x2DC; Ä&#x161;Ä&#x161; Ć&#x161;Ĺ&#x161;Ä&#x17E; Ć?Ä&#x201A;ĹŻĆ&#x161; Î&#x2DC; Ć&#x2030;Ä&#x17E;Ć&#x2030;Ć&#x2030;Ä&#x17E;Ć&#x152;Í&#x2022; Ç Ĺ&#x161;Ĺ?Ć?ĹŹ ƾŜĆ&#x;ĹŻ Ç Ä&#x17E;ĹŻĹŻ Ä?ĹŻÄ&#x17E;ĹśÄ&#x161;Ä&#x17E;Ä&#x161;Í&#x2DC; tĹ&#x161;Ĺ?ĹŻÄ&#x17E; Ä?ŽŜĆ&#x;ŜƾĹ?ĹśĹ? Ć&#x161;Ĺ˝ Ç Ĺ&#x161;Ĺ?Ć?ĹŹÍ&#x2022; slowly add the olive oil. Place in refrigerator ƾŜĆ&#x;ĹŻ Ć&#x152;Ä&#x17E;Ä&#x201A;Ä&#x161;Ç&#x2021; Ć&#x161;Ĺ˝ ĆľĆ?Ä&#x17E;Í&#x2DC; zĹ?Ä&#x17E;ĹŻÄ&#x161;Ć? Ď­ ĐŞ Ä?ĆľĆ&#x2030;Ć? ŽĨ Ä&#x161;Ć&#x152;Ä&#x17E;Ć?Ć?Ĺ?ĹśĹ?Í&#x2DC;

In a large bowl whisk together Âź cup of the Honey Balsamic Dressing, honey and salt Î&#x2DC; Ć&#x2030;Ä&#x17E;Ć&#x2030;Ć&#x2030;Ä&#x17E;Ć&#x152;Í&#x2DC; Ä&#x161;Ä&#x161; Ć&#x161;Ĺ&#x161;Ä&#x17E; Ä?Ä&#x17E;Ä&#x17E;Ć&#x161;Ć? Ä&#x201A;ĹśÄ&#x161; Ć&#x161;Ĺ˝Ć?Ć? Ć&#x161;Ĺ˝Ĺ?Ä&#x17E;Ć&#x161;Ĺ&#x161;Ä&#x17E;Ć&#x152; ƾŜĆ&#x;ĹŻ Ä&#x201A;ĹŻĹŻ Ć&#x2030;Ĺ?Ä&#x17E;Ä?Ä&#x17E;Ć? Ä&#x201A;Ć&#x152;Ä&#x17E; Ä?Ĺ˝Ä&#x201A;Ć&#x161;Ä&#x17E;Ä&#x161;Í&#x2DC; WĹŻÄ&#x201A;Ä?Ä&#x17E; Ä&#x201A; Ć?Ĺ&#x161;Ä&#x17E;Ä&#x17E;Ć&#x161; of foil on a sheet pan, transfer beets to pan and spread out evenly. Bake in oven for 15 minutes. Remove from oven and allow to cool for 15 minutes. Transfer to ĹľĹ?Ç&#x2020;Ĺ?ĹśĹ? Ä?Ĺ˝Ç ĹŻ Ä&#x201A;ĹśÄ&#x161; Ä&#x201A;Ä&#x161;Ä&#x161; Ć&#x161;Ĺ&#x161;Ä&#x17E; Ć&#x152;Ä&#x17E;ĹľÄ&#x201A;Ĺ?ĹśĹ?ĹśĹ? ,ŽŜÄ&#x17E;Ç&#x2021; Balsamic Dressing, toss well and place in Ć&#x152;Ä&#x17E;ĨĆ&#x152;Ĺ?Ĺ?Ä&#x17E;Ć&#x152;Ä&#x201A;Ć&#x161;Ĺ˝Ć&#x152; Ć&#x161;Ĺ˝ Ä?ŽŽů ƾŜĆ&#x;ĹŻ Ć&#x152;Ä&#x17E;Ä&#x201A;Ä&#x161;Ç&#x2021; Ć&#x161;Ĺ˝ ĆľĆ?Ä&#x17E;Í&#x2DC;

½ cup balsamic vinegar 3 tbl. honey ½ tsp. salt ½ tsp. pepper 1 cup. olive oil

Fresh Roasted Beets

2 lb. fresh, whole beets 6 cups water 4 oz. white vinegar Pinch kosher salt 1 cup Honey Balsamic Dressing 4 tsp. honey Dash salt & pepper Preheat oven to 400°. Rinse beets under cold water. Place water, vinegar and salt in a large pot and bring to a boil. Place beets in boiling water bring water back to a boil. Reduce heat to medium and cook the beets for 15 minutes.

Whatâ&#x20AC;&#x2122;s Whatâ&#x20AC;&#x2122;s Cookinâ&#x20AC;&#x2122;!

Cookinâ&#x20AC;&#x2122;!2015 2015--2016 2016

4 oz. fresh arugula Âź cup Honey Balsamic Dressing 3 cups fresh roasted beets 2 avocadoes, diced Âź cup dried cranberries 10 oz. goat cheese 5 oz. Ç Ä&#x201A;ůŜƾĆ&#x161;Ć?Í&#x2022; ÄŽĹśÄ&#x17E;ĹŻÇ&#x2021; Ä?Ĺ&#x161;Ĺ˝Ć&#x2030;Ć&#x2030;Ä&#x17E;Ä&#x161; Cracked black pepper

Separate goat cheese into 10 equal Ć&#x2030;Ĺ˝Ć&#x152;Ć&#x;ŽŜĆ?Í&#x2013; Ć&#x152;Žůů Ä&#x17E;Ä&#x201A;Ä?Ĺ&#x161; Ć&#x2030;Ĺ˝Ć&#x152;Ć&#x;ŽŜ Ĺ?ĹśĆ&#x161;Ĺ˝ Ä&#x201A; Ä?Ä&#x201A;ĹŻĹŻ Ä&#x201A;ĹśÄ&#x161; Ĺ&#x2021;Ä&#x201A;ĆŠÄ&#x17E;Ĺś Ć&#x161;Ĺ˝ Ä?Ć&#x152;Ä&#x17E;Ä&#x201A;Ć&#x161;Ä&#x17E; Ć&#x2030;Ä&#x201A;ĆŤÄ&#x17E;Ć?Í&#x2013; Ä?Ĺ˝Ä&#x201A;Ć&#x161; Ä&#x17E;Ä&#x201A;Ä?Ĺ&#x161; Ĺ?Ĺ˝Ä&#x201A;Ć&#x161; Ä?Ĺ&#x161;Ä&#x17E;Ä&#x17E;Ć?Ä&#x17E; Ć&#x2030;Ä&#x201A;ĆŠÇ&#x2021; Ç Ĺ?Ć&#x161;Ĺ&#x161; Ä?Ĺ&#x161;Ĺ˝Ć&#x2030;Ć&#x2030;Ä&#x17E;Ä&#x161; Ç Ä&#x201A;ůŜƾĆ&#x161;Ć?Í&#x2DC; Ć&#x152;Ć&#x152;Ä&#x201A;ĹśĹ?Ä&#x17E; Ä&#x201A;Ć&#x152;ĆľĹ?ƾůÄ&#x201A; ŽŜ Ä&#x201A; ĹŻÄ&#x201A;Ć&#x152;Ĺ?Ä&#x17E; Ć&#x2030;ĹŻÄ&#x201A;ĆŠÄ&#x17E;Ć&#x152;Í&#x2013; Ä&#x17E;Ç&#x20AC;Ä&#x17E;ŜůÇ&#x2021; Ä&#x161;Ć&#x152;Ĺ?Ç&#x152;Ç&#x152;ĹŻÄ&#x17E; ,ŽŜÄ&#x17E;Ç&#x2021; Ä&#x201A;ĹŻĆ?Ä&#x201A;ĹľĹ?Ä?

Dressing over arugula. Spread the fresh roasted beets, avocado and cranberries evenly across to top of the arugula.

Place the pieces of goat cheese down the center of the plate. Garnish with cracked black pepper and serve.

recipes

Honey Roasted Beet & Arugula Salad

^ĆľÄ?ĹľĹ?ĆŠÄ&#x17E;Ä&#x161; Ä?Ç&#x2021;Í&#x2014; Ĺ?Ä&#x201A;Ĺ?Ĺ?Ĺ?Í&#x203A;Ć? ZĹ?Ć?Ć&#x161;Ĺ˝Ć&#x152;Ä&#x201A;ĹśĆ&#x161;Ä&#x17E; /Ć&#x161;Ä&#x201A;ĹŻĹ?Ä&#x201A;ŜŽ

The sweet light taste of the Honey Roasted Beet & Arugula Salad is the perfect dish for summer!

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recipes Chicken Piccata 6 - 4oz. Boneless Chicken Breast 24 oz. ^ƉĂŐŚĞƫ EŽŽĚůĞƐ 1 cup Cream of Chicken Soup ½ cup hŶƐĂůƚĞĚ ƵƩĞƌ 2 each Lemons 1 ½ cups Chicken Stock 1 tbl. Capers (rinced) 4 tsp. Kosher Salt 4 tsp. Cracked Black Pepper 4 tsp. Granulated Garlic 8 oz. Chardonnay (Jacob’s Creek) ½ cup Salad Oil 2 tsp. Fresh Chopped Parsley ^ƉĂĐĞ ĐŚŝĐŬĞŶ ďƌĞĂƐƚ ĞǀĞŶůLJ ŽŶ ĐƵƫŶŐ board with skin side up. With meat ƚĞŶĚĞƌŝnjĞƌ ŝŶ ŚĂŶĚ͕ ƉŽƵŶĚ ƚŚĞ ĐŚŝĐŬĞŶ ƵŶƟů LJŽƵ ŚĂǀĞ Ă ĐŽŶƐŝƐƚĞŶƚ ƚŚŝĐŬŶĞƐƐ ŽĨ Ь ŝŶĐŚ ƚŚƌŽƵŐŚŽƵƚ͘ /Ŷ Ă ŵĞĚŝƵŵ ƐŝnjĞ ^ĂƵĐĞ Pan add together: Cream of Chicken Soup, hŶƐĂůƚĞĚ ƵƩĞƌ ĂŶĚ :ƵŝĐĞ ŽĨ Ϯ ůĞŵŽŶƐ͕ Chicken Stock, and Capers. Bring to a slow

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boil then reduce heat and cover. Cook ^ƉĂŐŚĞƫ ŶŽŽĚůĞƐ ŝŶ ƐĂůƚĞĚ ǁĂƚĞƌ ƵŶƟů ů Dente. Move to an ice bath. Heat a large Sauté Pan and carefully add the salad Žŝů͘ /Ŷ Ă ůĂƌŐĞ ŵŝdžŝŶŐ ďŽǁů ĐŽŵďŝŶĞĚ Flour, Kosher Salt, Cracked Black Pepper, and Granulated Garlic. Take the chicken ďƌĞĂƐƚ ŽŶĞ Ăƚ Ă ƟŵĞ ĂŶĚ ĚƌĞĂĚ ŝŶ ŇŽƵƌ ŵŝdžƚƵƌĞ͕ ƐŚĂŬŝŶŐ Žī ƚŚĞ ĞdžĐĞƐƐ͘ ĂƌĞĨƵůůLJ add chicken to preheated Sauté. Pan ĂŶĚ ĐŽŽŬ ƵŶƟů ŐŽůĚĞŶ ďƌŽǁŶ ŽŶ ďŽƚŚ sides, about 4 minutes per side. Remove ĐŚŝĐŬĞŶ ĨƌŽŵ ƉĂŶ ĂŶĚ ĚĞŐůĂnjĞ ǁŝƚŚ

ŚĂƌĚŽŶŶĂLJ͕ ĂĚĚ ƚŚĞ ĐŽŽŬĞĚ ^ƉĂŐŚĞƫ ŶŽŽĚůĞƐ ĂŶĚ в ŽĨ ƚŚĞ ƐĂƵĐĞ ĂŶĚ ƚŽƐƐ ƵŶƟů ŶŽŽĚůĞƐ ĂƌĞ coated evenly. Transfer to serving dish and lay chicken over pasta Pour remaining sauce over chicken Garnish with fresh chopped parsley.

Serves 4 to 6 people ^ƵďŵŝƩĞĚ ďLJ͗ DĂŵĂ DŝĂ͛Ɛ ͬ dƌŽƉŝĐĂŶĂ ǀĂŶƐǀŝůůĞ

GOES GREAT WITH A SAVIGNON BLANC! GIESEN SAVIGNON BLANC This white wine pairs perfectly with white meats that have green herbs. Enjoyed together, it brings out the rich taste of the chicken.

What’s Cookin’!

Cookin’! 2015 2015 -- 2016 2016 What’s

recipes

Jerusalem Green Beans 1 lb. Roast (cubed) 1 medium Onion (cubed) 3 large cloves of garlic (sliced) 2 tbsp. vegetable oil Salt (to taste) 1 ŝŶŶĂŵŽŶ ^ƟĐŬ 1 tbsp. ϳ ƐƉŝĐĞ ŵŝdžƚƵƌĞ 1 can chopped tomatoes 1 small can tomato paste 2 cans green beans or 1 lb. of fresh green beans WŽƵƌ Žŝů ŝŶƚŽ ƉƌĞƐƐƵƌĞͲĐŽŽŬĞƌ ŽŶ ŵĞĚŝƵŵ͘ ĚĚ ŽŶŝŽŶ ĂŶĚ ŵĞĂƚ͘ ^ĂƵƚĠ ƵŶƟů ŵĞĂƚ ŝƐ ďƌŽǁŶĞĚ ĂŶĚ ŽŶŝŽŶƐ ĂƌĞ ĐůĞĂƌ͘ ĚĚ ƐĂůƚ ĂŶĚ ƐƉŝĐĞƐ͘ ^Ɵƌ ƵŶƟů ĐŽĂƚĞĚ͘ ĚĚ ŐĂƌůŝĐ ĂŶĚ Įůů ǁŝƚŚ ďƌŽƚŚ Žƌ ǁĂƚĞƌ ƵŶƟů ŵĞĂƚ ďĂƌĞůLJ ƐŚŽǁƐ͘ ŽǀĞƌ ĂŶĚ ƉƌĞƐƐƵƌĞͲĐŽŽŬ ĨŽƌ ϰϱŵŝŶƵƚĞƐ͘ WŽƉ ƚŽƉ Žī ĂŶĚ ƐƟƌ ŝŶ ŐƌĞĞŶ ďĞĂŶƐ ĂŶĚ ƐŝŵŵĞƌ ŽŶ ƐƚŽǀĞƚŽƉ ƵŶƟů ŐƌĞĞŶ ďĞĂŶƐ ĂƌĞ ƚĞŶĚĞƌ ĂŶĚ ŚŽƚ͘ ĚĚ small amounts of tomato paste to thicken.

Serve over rice. ^ƵďŵŝƩĞĚ ďLJ͗ <ƌŝƐƟ DĂŶŶĂ ŽĨ DĂŶŶĂ DĞĚŝƚĞƌƌĂŶĞĂŶ 'ƌŝůů WŚŽƚŽ ďLJ͗ ĂŶŝĞů <ŶŝŐŚƚ͕ ^ƚƵĚŝŽ

Lasagna 8 sheets Lasagna noodles 1 Tbl. Olive Oil 5 cups ^ƉĂŐŚĞƫ ŵĞĂƚ ƐĂƵĐĞ 5 cups Marinara sauce 1 cup grated Romano Cheese 3 cups DŽnjnjĂƌĞůůĂ ŚĞĞƐĞ 5 Tbl. Fresh Parsley 1 Tbl. Salt and pepper 4 cups ŽĨ ZŝĐŽƩĂ ĐŚĞĞƐĞ 1 lb. ground Pork 1 lb. Italian Sausage

Try this dish at Smitty’s out on their beautiful patio!

^ƵďŵŝƩĞĚ ďLJ͗ ŚĞĨ ZŽŵŝĞ <ŝŵďƌĞůů ŽĨ ^ŵŝƩLJ͛Ɛ /ƚĂůŝĂŶ ^ƚĞĂŬŚŽƵƐĞ WŚŽƚŽ ďLJ͗ ĂŶŝĞů <ŶŝŐŚƚ͕ ^ƚƵĚŝŽ

TRY IT WITH THESE BEERS! Peroni This Italian lager works really well with red suaces. You can also try it with a Victory Pilsner, or a hearty German beer like Hoegaarden or Augustiner.

What’s What’s Cookin’!

Cookin’! 2015 2015 -- 2016 2016

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recipes

Seared Salmon Filet Searing the Fish First it’s important to source a high ƋƵĂůŝƚLJ ďŽŶĞůĞƐƐ ƐŬŝŶůĞƐƐ ƐĂůŵŽŶ ĮůĞƚ͘ tĞ ƌĞĐŽŵŵĞŶĚ ĂŶ ŽƌŐĂŶŝĐ ^ĐŽƫƐŚ ƐĂůŵŽŶ ĂǀĂŝůĂďůĞ Ăƚ ŵŽƐƚ ĮƐŚ ŵĂƌŬĞƚƐ͘ ^ĞĂƌŝŶŐ ƚŚĞ ĮƐŚ ŝƐ ĂŶ ĞĂƐLJ ƉƌŽĐĞƐƐ ƵƐŝŶŐ ŽŶůLJ ƐĞĂ ƐĂůƚ͕ black pepper, and virgin olive oil. 'ĞŶƚůLJ ĚƌLJ ĮůĞƚƐ ǁŝƚŚ Ă ƉĂƉĞƌ ƚŽǁĞů͘ ^ĞĂƐŽŶ liberally with sea salt and pepper. In a ŵĞĚŝƵŵ ƐŝnjĞ ƐĂƵƚĞ ƉĂŶ ŚĞĂƚ ŽůŝǀĞ Žŝů ũƵƐƚ ƚŽ the point where smoke rises from the pan.

WůĂĐĞ ƐĂůŵŽŶ ĮůĞƚƐ ŝŶ ƉĂŶ͕ ĂŶĚ ƐĞĂƌ ŽŶ ďŽƚŚ ƐŝĚĞƐ ĨŽƌ ϮͲϯ ŵŝŶƵƚĞƐ ĚĞƉĞŶĚŝŶŐ ŽŶ ĚĞƐŝƌĞĚ doneness.

Saffron ½ cup Long Grain White Rice 2 tbl. Small Diced Red Onion 2 tbl. Small Diced Bell Pepper 2 tbl. Small Diced Celery 2 tbl. Small Diced Carrots 1 cup. Fish or Chicken Stock In small sauce pot gently saute onion, ƉĞƉƉĞƌ͕ ĐĞůĞƌLJ͕ ĂŶĚ ĐĂƌƌŽƚƐ͘ ĚĚ ƌŝĐĞ ĂŶĚ ŵŝdž ǁĞůů͘ ĚĚ ƐĂīƌŽŶ͘ ĚĚ ƐƚŽĐŬ ĂŶĚ ďƌŝŶŐ ƚŽ Ă boil. Lower heat to a light simmer and cover. ŽŽŬ ƵŶƟů Ăůů ůŝƋƵŝĚ ŝƐ ĞǀĂƉŽƌĂƚĞĚ͘

Mandarin Relish 1 - 14oz can mandarin oranges 2 tbl. Chopped Fresh Cilantro

¼ cup Small Red Onion Diced Small 1 tbl. Chopped Parsley 1 tbl. ƉƉůĞ ŝĚĞƌ sŝŶĞŐĂƌ Pinch of Sea Salt

ƚŽ Ă ďŽŝů ĂŶĚ ƌĞĚƵĐĞ ďLJ ϭͬϯ ƚŚĞ ǀŽůƵŵĞ͘ ZĞĚƵĐƟŽŶ ƟŵĞ ǁŝůů ǀĂƌLJ ďƵƚ ƐŚŽƵůĚ ŽŶůLJ take a couple of minutes. Refrigerate and chill completely.

ƌĂŝŶ ŵĂŶĚĂƌŝŶ ŽƌĂŶŐĞƐ ŽĨ ũƵŝĐĞ͘ Dŝdž all ingredients and refrigerate.

Plate Assembly

4 Tangerines or Small Oranges ¼ cup Honey 1 tsp. ƉƉůĞ ŝĚĞƌ sŝŶĞŐĂƌ

Start with cooked rice in center of plate.

WůĂĐĞ ĮƐŚ ŽŶ ƚŽƉ ŽĨ ƌŝĐĞ͘ ƌŝnjnjůĞ ĮƐŚ ĂŶĚ ƉůĂƚĞ ǁŝƚŚ ƚĂŶŐĞƌŝŶĞ ŚŽŶĞLJ ƌĞĚƵĐƟŽŶ͘ dŽƉ ĮƐŚ ǁŝƚŚ Ă ŐĞŶĞƌŽƵƐ ƉŽƌƟŽŶ ŽĨ ŵĂŶĚĂƌŝŶ relish. Garnish with asparagus spears or any other vegetable that you prefer.

^ƋƵĞĞnjĞ ũƵŝĐĞ ĨƌŽŵ ƚŚĞ ϰ ƚĂŶŐĞƌŝŶĞƐ͘ Dŝdž all ingredients in a small saute pan. Bring

^ƵďŵŝƩĞĚ ďLJ͗ <ĂƚŚLJ ^ĂůĞ ŽĨ ZĞĚ 'ĞƌĂŶŝƵŵ WŚŽƚŽ ďLJ͗ ĂŶŝĞů <ŶŝŐŚƚ͕ ^ƚƵĚŝŽ

Tangerine Honey Reduction

For those with a sweet tooth!

Cannoli 2 cups Whole Milk ZŝĐŽƩĂ ŚĞĞƐĞ strained and wrapped in cheesecloth overnight 1 cup Sugar 2 cups Heavy Whipping Cream ƌĞĂŵ ƚŚĞ ZŝĐŽƩĂ ǁŝƚŚ ƐƵŐĂƌ͘ tŚŝƉ ŚĞĂǀLJ ĐƌĞĂŵ ƚŽ ƐƟī ƉĞĂŬƐ͘ &ŽůĚ ǁŚŝƉƉĞĚ ĐƌĞĂŵ ŝŶƚŽ ZŝĐŽƩĂ ŵŝdžƚƵƌĞ ;ĐĂŶ ĂĚĚ ĂŶLJ ŇĂǀŽƌƐ ƚŽ ŵŝdžƚƵƌĞ͗ ĐŽĐŽĂ͕ ǁŚŽůĞ ƉŝƐƚĂĐŚŝŽƐ͕ ŵŝŶŝ ĐŚŽĐŽůĂƚĞ ĐŚŝƉƐ͕ ĐŝŶŶĂŵŽŶ͕ ŝŶƐƚĂŶƚ ĐŽīĞĞ͕ ŶƵƚ ďƵƩĞƌƐ͕ Žƌ ũĂŵĞƐ͕ ƉƌĞƐĞƌǀĞƐ͕ ĨƌƵŝƚ ƐĂƵĐĞƐͿ WŝƉĞ ŝŶƚŽ ĐĂŶŶŽůŝ ƐŚĞůůƐ ;ǁĞ ƵƐĞ ǁĂŋĞ ĐŽŶĞ ďĂƩĞƌ͘Ϳ ĂŬĞ ĂŶĚ ƌŽůů ĐĂŶŶŽůŝ ƚƵďĞ͘ ŽŽů ĂŶĚ ĚƌŝnjnjůĞ ǁŝƚŚ ŵĞůƚĞĚ ĐŚŽĐŽůĂƚĞ͘ ^ƵďŵŝƩĞĚ ďLJ͗ :ĞĂŶŶĞ͛Ɛ 'ĞůĂƚŽ

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What’s Cookin’!

Cookin’! 2015 2015 -- 2016 2016 What’s

Shrimp Ham Bacon Pork Broccoli ĂƌƌŽƚƐ ĂďďĂŐĞ Onion Green Onion Bamboo Shoots Bean Srouts

recipes

Special Rice Noodle

Before cooking, add sesame oil, house special wine and one spoon of chili ƉĞƉƉĞƌ͘ WŽƌƟŽŶ ŝŶŐƌĞĚŝĞŶƚƐ ƚŽ Įƚ ůŝŬŝŶŐ ŽĨ consumer. ^ƵďŵŝƩĞĚ ďLJ͗ ŚĂƌůŝĞ͛Ɛ DŽŶŐŽůŝĂŶ Y

Moist Pineapple Cake 16 oz. of fresh pineapple cut in chunks 2 cups of sugar 1 tsp. of baking soda Я ƚƐƉ͘ of salt 2 large eggs 1 tsp. of vanilla Dŝdž ŇŽƵƌ͕ ƐƵŐĂƌ͕ ďĂŬŝŶŐ ƐŽĚĂ ĂŶĚ ƐĂůƚ thoroughly and set aside. Beat eggs, vanilla ĂŶĚ ĂŶLJ ũƵŝĐĞ Žī ŽĨ LJŽƵƌ ƉŝŶĞĂƉƉůĞ ĐŚƵŶŬƐ ƚŽŐĞƚŚĞƌ͘ ^ůŽǁůLJ ŵŝdž ŝŶ LJŽƵƌ ĚƌLJ ŵŝdž͘ ĚĚ LJŽƵƌ ƉŝŶĞĂƉƉůĞ ĐŚƵŶŬƐ ůĂƐƚ ĂŶĚ ƉŽƵƌ ŵŝdžƚƵƌĞ ŝŶƚŽ Ă ϵ dž ϭϯ ƉĂŶ ǁŝƉĞĚ ĚŽǁŶ ǁŝƚŚ ǀĞŐĞƚĂďůĞ Žŝů͘ ĂŬĞ Ăƚ ϯϮϱ ĚĞŐƌĞĞƐ ĨŽƌ ϮϱͲϯϬ ŵŝŶƵƚĞƐ Žƌ ƵŶƟů ƚŚĞ ƚŽƉ ŝƐ ůŝŐŚƚůLJ ďƌŽǁŶĞĚ ƚŚĞŶ ĂĚĚ ĂŶ icing of your choice. Ours is cream cheese. ^ƵďŵŝƩĞĚ ďLJ͗ ĂƌůĂ DŝůůĞƌ ŽĨ ^ƚŽůů͛Ɛ ŽƵŶƚƌLJ /ŶŶ WŚŽƚŽ ďLJ͗ ĂŶŝĞů <ŶŝŐŚƚ͕ ^ƚƵĚŝŽ

What’s What’s Cookin’!

Cookin’! 2015 2015 -- 2016 2016

www.EvansvilleDining.com • 29 • ZZZ (YDQVYLOOH'LQLQJ FRP

recipes

Beef Stroganoff 2 ½ lb. Inside Round Beef Cubed 1 large Onion diced 1 qt. sliced Mushrooms ½ lb. ƵƩĞƌ ½ tsp. White Pepper ½ cup ŇŽƵƌ 6 cups Water 4 oz. Beef Base 20 oz. Sour Cream ½ cup Red Wine ŐŐ EŽŽĚůĞƐ ŽŵďŝŶĞ ĮƌƐƚ ϱ ŝŶŐƌĞĚŝĞŶƚƐ͘ >Ğƚ ƐŝŵŵĞƌ ĨŽƌ ŽŶĞ ŚŽƵƌ͘ ĚĚ ϭͬϮ ĐƵƉ ŽĨ ŇŽƵƌ͘ Dŝdž ǁĂƚĞƌ ǁŝƚŚ ĞĞĨ ĂƐĞ͕ ĂĚĚ ƚŽ ďĞĞĨ ŵŝdžƚƵƌĞ͘ ĚĚ ƐŽƵƌ ƌĞĂŵ ĂŶĚ ƌĞĚ ǁŝŶĞ͘ WŽƵƌ over warm egg noodles. Top with a dollop of sour cream. ^ƵďŵŝƩĞĚ ďLJ͗ 'ĞƌƐƚ ,ĂƵƐ WŚŽƚŽ ďLJ͗ ZĂũŝǀ <

Chicken Blues 8” Fresh Hoagie Bun Y 'ůĂnjĞĚ ŚŝĐŬĞŶ ƌĞĂƐƚ Bacon Onion DŽnjnjĂƌĞůůĂ ŚĞĞƐĞ WƌŽǀŽůŽŶĞ ŚĞĞƐĞ ĂŬĞ ƚŽ ƉĞƌĨĞĐƟŽŶ ĂŶĚ ƚŽƉ ǁŝƚŚ ƌĂŶĐŚ dressing.

New menu item at Talk of The Town Pizza! Come in and try it today!

^ƵďŵŝƩĞĚ ďLJ͗ dĂůŬ ŽĨ ƚŚĞ dŽǁŶ WŝnjnjĂ WŚŽƚŽ ďLJ͗ ZĂũŝǀ <

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Chido Signature Margarita 1.25 oz. Maestro Dobel Silver Tequila .75 oz. Cointreau 2 oz. &ƌĞƐŚ ^ƋƵĞĞnjĞĚ >ŝŵĞ :ƵŝĐĞ ^ŚĂŬĞ ĂŶĚ ƐƚƌĂŝŶ ŽŶ ƚŚĞ ƌŽĐŬƐ ĂŶĚ ƚŽƉ ǁŝƚŚ ϭ Žnj͘ ŽƌĂŶŐĞ ũƵŝĐĞ ĂŶĚ Ă Gran Marnier Floater. Serve in a salt rimmed margarita glass with a lime wedge garnish. ^ƵďŵŝƩĞĚ ďLJ͗ ŚŝĚŽ

What’sCookin’!

Cookin’!2015 2015--2016 2016 What’s

3 slices Lime 2 tbs. Sugar 6 sprigs Mint Leaves 2 ½ oz. Clear Rum 16 oz. iced soda water

recipes

Mojito

“Pair it with our famous Tio Chico Fish Tacos, castillo’s fresh papaya salsa, fresh cilantro and secret hot sauce.

Named and famed after Uncle Chico.”

-Head Chef Morgan

>ĂLJ ƚŚĞ ϯ ƐůŝĐĞƐ ŽĨ ůŝŵĞ ŝŶ ƚŚĞ ďŽƩŽŵ ŽĨ Ă ƐŚĂŬĞƌͬŐůĂƐƐ͘ ĚĚ ƚŚĞ Ϯ ƚďƐ͘ ŽĨ ƐƵŐĂƌ ĂŶĚ ϲ ƐƉƌŝŐƐ ŽĨ ŵŝŶƚ ůĞĂǀĞƐ͘ DƵĚĚůĞ ŝƚ ƵŶƟů ŝƚ ĚŽĞƐ ŶŽƚ ůŽŽŬ ŐŽŽĚ͘ dŚĞŶ ĂĚĚ ƚŚĞ ƌƵŵ͘ ^ŚĂŬĞ ŝƚ ƐĞǀĞƌĂů ƟŵĞƐ ĂŶĚ ƉŽƵƌ ŝŶƚŽ ϭϲ Žnj͘ ŐůĂƐƐ ŽĨ ŝĐĞĚ ƐŽĚĂ ǁĂƚĞƌ͘ dŽƉ ǁŝƚŚ Ă shot of sprite and a sprig of mint. ^ƵďŵŝƩĞĚ ďLJ͗ ,ĞĂĚ ŚĞĨ DŽƌŐĂŶ ŽĨ dŝŶ &ŝƐŚ WŚŽƚŽ ďLJ͗ ZĂũŝǀ <

Pumpkin Cheesecake 5 oz. Ground Gluten-Free Gingersnap cookies 2 tbs. ƵƩĞƌ 3- 8 oz. ƉĂĐŬĂŐĞƐ ƌĞĂŵ ŚĞĞƐĞ͕ ƐŽŌĞŶĞĚ 1 ¾ cups Sugar 3 tbs. <ŝŶŐ ƌƚŚƵƌ 'ůƵƚĞŶͲ&ƌĞĞ DƵůƟƉƵƌƉŽƐĞ &ůŽƵƌ 5 Large Eggs ½ tsp. Vanilla 2 ŐŐ zŽůŬƐ ¾ tsp. Cinnamon, fresh ground Я ƚƐƉ͘ Ginger, ground Я ƚƐƉ͘ all spice, fresh ground Я ƚƐƉ͘ EƵƚŵĞŐ͕ ĨƌĞƐŚ ŐƌĂƚĞĚ 15 oz. can Pumpkin WƌĞŚĞĂƚ ŽǀĞŶ ƚŽ ϱϱϬ ĚĞŐƌĞĞƐ͘ ƵƩĞƌ ƚŚĞ ďŽƩŽŵ ĂŶĚ ƐŝĚĞƐ ŽĨ Ă ƐƉƌŝŶŐͲ ĨŽƌŵ ƉĂŶ͘ WƌĞƐƐ ŐŝŶŐĞƌƐŶĂƉ ĐƌƵŵďƐ ŽŶƚŽ ƚŚĞ ďŽƩŽŵ ĂŶĚ ƐŝĚĞƐ ŽĨ ƚŚĞ ƉĂŶ͘ ƌĞĂŵ ƚŚĞ ĐƌĞĂŵ ĐŚĞĞƐĞ ĂŶĚ ƐƵŐĂƌ͘ ĞĂƚ ŝŶ ĞĂĐŚ ĞŐŐ ;ĞdžĐĞƉƚ ƚŚĞ Ϯ LJŽůŬƐͿ͕ ϭ Ăƚ Ă ƟŵĞ͕ ĂŶĚ ƚŚĞŶ ƚŚĞ ŇŽƵƌ ĂŶĚ ǀĂŶŝůůĂ͘ DŽǀĞ Ϯ ϭͬϮ ĐƵƉƐ ŽĨ ƚŚĞ ŵŝdžƚƵƌĞ to a second bowl and beat in the yolks, cinnamon, ginger, allspice, nutmeg, ĂŶĚ ƉƵŵƉŬŝŶ ƵŶƟů ǁĞůů ŝŶĐŽƌƉŽƌĂƚĞĚ ĂŶĚ ƐŵŽŽƚŚ͘ ĂƌĞĨƵůůLJ͕ ƉŽƵƌ ŚĂůĨ ŽĨ ƚŚĞ ƉƵŵƉŬŝŶ ŵŝdžƚƵƌĞ ŝŶƚŽ ƚŚĞ ƐƉƌŝŶŐͲĨŽƌŵ ƉĂŶ ǁŝƚŚ ĐƌƵƐƚ͕ ƚŚĞŶ ƉŽƵƌ ŝŶ ŚĂůĨ ŽĨ ƚŚĞ ƉůĂŝŶ ĮůůŝŶŐ͘ ZĞƉĞĂƚ ŝŶ Ă ƐǁŝƌůŝŶŐ ƉĂƩĞƌŶ ǁŝƚŚ ůĂƐƚ ŽĨ ƚŚĞ ƚǁŽ ĮůůŝŶŐƐ͘ ƌŝnjnjůĞ ŝŶ ƚŚĞ ƉůĂŝŶ ŵŝdžƚƵƌĞ ƐŽ ƚŚĂƚ ƉĂƌƚƐ ŽĨ ƉƵŵƉŬŝŶ ĂƌĞ ƐƟůů ǀŝƐŝďůĞ͘ ĂƌĞĨƵůůLJ Ɛǁŝƌů ƚǁŽ ŝŶĮŶŝƚLJ ƐLJŵďŽůƐ ;ůŝŬĞ Ă ĨŽƵƌͲƉĞĚĂůĞĚ ŇŽǁĞƌͿ ŝŶƚŽ ƚŚĞ ĮůůŝŶŐ ǁŝƚŚ Ă ƐƉĂƚƵůĂ͘ Ğ ƐƵƌĞ ŶŽƚ ƚŽ Śŝƚ ƚŚĞ ĐƌƵƐƚ Ăƚ ƚŚĞ ďŽƩŽŵ͊ ĂŬĞ ŽŶ ƚŚĞ ĐĞŶƚĞƌ ƌĂĐŬ ŽĨ ŽǀĞŶ ĨŽƌ ϳ ŵŝŶƵƚĞƐ͕ Žƌ ƵŶƟů ŝƚ ďĞĐŽŵĞƐ ƉƵīLJ͖ watch carefully. Reduce heat to 200 degrees for 20 minutes without any disturbance. Then, place some foil over the pan and bake for 40 minutes ŵŽƌĞ͕ Žƌ ƵŶƟů Ă ƚŽŽƚŚƉŝĐŬ ĐŽŵĞƐ ŽƵƚ ƐĞŵŝͲĐůĞĂŶ ĨƌŽŵ ƚŚĞ ĐĞŶƚĞƌ͘ ůůŽǁ pan and cake to cook completely, then cover and refrigerate for at least 6 hours. Unhinge and remove the side of the pan. Then transfer and/or slice and serve. ^ƵďŵŝƩĞĚ ďLJ͗ >ĞdžŝĞ DĞĚŝŶĂ WŚŽƚŽ ďLJ͗ >ĞdžŝĞ DĞĚŝŶĂ What’s What’s Cookin’!

Cookin’! 2015 2015--2016 2016

www.EvansvilleDining.com • 31 • ZZZ (YDQVYLOOH'LQLQJ FRP

recipes

Pecan Cheeseball 1- 8 oz. pkg. Cream Cheese 1- 6 oz. Jar of Old English Cheese 6 Green Onions (scallions) 1 pkg. ƵĚĚŝŶŐ ĞĞĨ ĂƐŚ ŽĨ ĐĐĞŶƚ ¾ cup Chopped Pecans Chop up green onions and beef. Cream all ingredients together, form ŝŶƚŽ ďĂůů ĂŶĚ ƌŽůů ŝŶ ĐŚŽƉƉĞĚ ƉĞĐĂŶƐ ƵŶƟů ĐŚĞĞƐĞ ďĂůů ŝƐ ĐŽĂƚĞĚ ǁĞůů͘ ZĞĨƌŝŐĞƌĂƚĞ͘ ZĞĐŝƉĞ ŵĂLJ ďĞ ĚŽƵďůĞĚ ĨŽƌ ůĂƌŐĞ ƉĂƌƟĞƐ͘ ^ƵďŵŝƩĞĚ ďLJ͗ dĞƌƌŝ ,ŝůďŽƌŶ

• 32 • www.EvansvilleDining.com ZZZ (YDQVYLOOH'LQLQJ FRP

Pho Tai 5 lbs. Beef Bones, with some meat 2 lbs. ĞĞĨ ŽdžƚĂŝů 1 Daikon Radish, chopped 2 Onions, quartered 2 oz. ǁŚŽůĞ ^ƚĂƌ ŶŝƐĞ WŽĚƐ 1 ŝŶŶĂŵŽŶ ^ƟĐŬ 4 Whole Cloves 1 tsp. Black Peppercorns 3 dŚƵŵďͲ^ŝnjĞĚ &ƌĞƐŚ Ginger Roots 1 tbs. Sugar 2 tbs. Salt 1 tbs. Fish Sauce 18 oz. ZŝĐĞ ^ƟĐŬƐ

1 lb. Beef Sirloin, sliced thin 4 oz. Mung Bean Sprouts 10 Stalks Green Onion sliced thin 2 cups Fresh Cilantro Leaves 1 Onion, thinly sliced Toppings Siracha Hot Pepper Sauce džƚƌĂ ĞĂŶ ^ƉƌŽƵƚƐ Sweet Thai Basil Limes, quartered

Place the beef bones in an eight quart stock pot over medium-high heat. Fill the pot with 2 gallons of water, cover, and bring to a boil. ŽŽŬ ĨŽƌ ĂďŽƵƚ Ϯ ŚŽƵƌƐ͕ ƌĞĮůůŝŶŐ ǁŝƚŚ ǁĂƚĞƌ ĂƐ necessary. Reduce heat to bring the stock to a ŐĞŶƚůĞ ƐŝŵŵĞƌ͘ ĚĚ ƚŚĞ ŽdžƚĂŝů͕ ƌĂĚŝƐŚ͕ ŽŶŝŽŶƐ͕ ƐƚĂƌ ĂŶŝƐĞ͕ ĐŝŶŶĂŵŽŶ ƐƟĐŬ͕ ĐůŽǀĞƐ͕ ƉĞƉƉĞƌĐŽƌŶƐ ĂŶĚ ŐŝŶŐĞƌ͘ ^Ɵƌ ŝŶ ƐƵŐĂƌ͕ ƐĂůƚ͕ ĂŶĚ ĮƐŚ ƐĂƵĐĞ͘ ŽǀĞƌ ĂŶĚ ĐŽŶƟŶƵĞ ƚŽ ƐŝŵŵĞƌ ĨŽƌ ĨŽƵƌ ƚŽ ƚǁĞŶƚLJͲĨŽƵƌ ŚŽƵƌƐ͘ ^Ŭŝŵ ƚŚĞ ĨĂƚ Žī ƚŚĞ ƚŽƉ ĂŶĚ then strain the stock into another pot. Cover ĂŶĚ ĐŽŶƟŶƵĞ ƚŚĞ ůŽǁ ƐŝŵŵĞƌ͘ ŝƐĐĂƌĚ ĂŶLJ ƐŽůŝĚƐ ůĞŌ ŽǀĞƌ͘ ^ŽĂŬ ƚŚĞ ƌŝĐĞ ŶŽŽĚůĞƐ ŝŶ ďŽŝůŝŶŐ ŚŽƚ ;ďƵƚ ŶŽƚ ƐƟůů ďŽŝůŝŶŐͿ ǁĂƚĞƌ ĨŽƌ ĂďŽƵƚ ϭϬ ŵŝŶƵƚĞƐ ŝŶ Ă ĐŽǀĞƌĞĚ ƉŽƚ͘ tŚĞŶ ƐŽŌ ;ƐůŝŐŚƚůLJ ŵŽƌĞ ƚŚĂŶ al dente), strain out the water. In each serving ďŽǁů͕ ĮƌƐƚ ƉƵƚ ƐŽŵĞ ŶŽŽĚůĞƐ͘ dŚĞŶ ůĂLJĞƌ ƐŽŵĞ ďĞĞĨ ƐůŝĐĞƐ ;ƐƟůů ƌĂǁͿ ŽŶ ƚŽƉ ŽĨ ƚŚĞ ŶŽŽĚůĞƐ͘ EĞdžƚ ĂĚĚ ƐŽŵĞ ŽŶŝŽŶƐ ĂŶĚ ďĞĂŶ ƐƉƌŽƵƚƐ͘ &ŝŶĂůůLJ add the green onions and cilantro on the very top. Spoon the scalding hot broth slowly over ƚŚĞ ďĞĞĨ ƵŶƟů ĐŽǀĞƌƐ ĞǀĞƌLJƚŚŝŶŐ͘ ^ĞƌǀĞ ƉŝƉŝŶŐ hot with toppings on the side. ^ƵďŵŝƩĞĚ ďLJ͗ >ĂƵƌĂ ŶŐƌĂŵ What’s Cookin’!

- 2016 What’s Cookin’!

20152015 - 2016

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 33 •

BEER ME. Paul Bragin

local beer tasting expert News4U beer reviewer Paul Bragin has tasted more than his share of brews and still keeps coming back for more. IPAs, local crafts, ciders, German offerings, seasonals and so on; he’s tried them all and shared his thoughts - good, bad or indifferent. So far 2015 has proven to be a banner year for beer and Bragin’s been kind enough to compile his top choices to date, including food pairing suggestions. Be sure to check for availability as some of these brews come and go during the year.

Franziskaner Weissbier - 5 A thick, tan/white head forms on this dark brown beer when poured into a wheat beer glass. The sweet scents of wheat and malt take hold of the nose when sniffing the beer. The taste of wheat first hits the palate when drinking and is followed by a hint of banana that is a common part of the flavor profile of many wheat beers. This beer is versatile enough to pair with both lighter and heavier dishes.

Kentucky Barrel Old Fashioned - 4.5

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A medium white head crowns this ale when poured into a glass, with a deep amber beer beneath it. Spices and some cherry notes dominate the nose, along with the scent of alcohol.

Malt flavors first shine through while drinking the beer, with the spice and fruit notes coming back during the finish. This beer is 10% ABV, so be careful. Beer connoisseurs will want to pick up this seasonal while it’s still available.

What’s Cookin’! 2015 - 2016

Fat Head’s Head Hunter IPA - 4.5 A thick white head rests on top of a golden colored beer. Any nose within a mile radius can smell the hops on this one, which have both pine and citrus notes from aggressive hopping. The hop flavors remain while sipping the beer, especially in the very long finish. Faint hearted beer drinkers will want to avoid this one, but people who love hops will definitely enjoy this beer, especially when paired with spicy foods.

Dogfish Head IPA - 4.25 A thin white head that evaporates almost immediately tops this beer.

What’s left behind is a beer that seems to have pink undertones from the grapes used in the brewing process. Fruity notes from the grapes highlight the scent profile, with hop notes also present. The first taste highlights the beer flavors with some wine flavors from the grapes in the finish. Pair this one with pork or cheeses like gruyere or young Gouda.

Carson’s RIPA - 5 A thick white head tops the deep, golden-red ale below it. A strong pine scent from the hops dominates the scent of the beer. Citrus and more pine notes from the hops first come through when drinking, with a little sweetness from the malt in the aftertaste, followed by more hops.

Pair it with spicier dishes. Hopheads will definitely enjoy this offering that shows why Carson’s is at the forefront of brewing in Evansville.

Goose Island Summer Ale - 4.5 A very thick white head forms on this honey-colored beer and never seems to completely vanish. Pine notes from the hops stand out in the scent profile. The pine notes continue along with some citrus notes during the first sip of the beer and especially in the long finish.

This beer would pair well with a grilled meat like pork served with a citrus based sauce or spicy dishes.

Rogue Dead Guy - 4.5

Dark Horse - 4.5

A nice off-white head sits at the top of a deep amber colored beer.

Sweet scents of malt are first picked up by the nose. The malt also presents itself as the first flavor on the tongue while sipping the beer, but some hop bitterness comes through in the finish. This is a great choice for anyone who loves craft beer. Pair it with spicy foods as well as pork dishes.

A thin white head slowly forms on this beer that has the color of an unfiltered apple cider. The sweet smell of malt dominates the nose. The malt flavors remain with the first sip of the beer, but a slight note of hops comes through in the finish. This is a seasonal beer but more than worth the wait for it to come back around. Pair this with a ham or a good quality ham and cheese sandwich.

Ratings are given from 1-5. “5” is the best rating a reviewer can give, meaning they were very pleased with the beer and would strongly recommend it. “1” is the lowest rating a reviewer can give, meaning they did not enjoy the beer at all.

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 35 •

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What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 37 •

Photographic Memories

Local photographer Daniel Knight celebrates 20 years of capturing life’s special moments responds, “I do people.”

This friendly, engaging attitude extends to every aspect of Studio B and goes a long way in explaining how Knight has stayed at the top of his game for so many years. His professionalism is unparalleled; every client gets the royal treatment no matter the size or scope of the job: • As the client enters Studio B, they are greeted by the friendly staff and studio dogs

T

o not only survive but thrive for two decades in any business is quite an accomplishment, but the ever-changing, competitive field of photography presents a particularly daunting challenge.

And yet, on June 1, 2015, Daniel Knight marked 20 years of excellence at his Mt. Vernon-based Studio B. The tri-state’s favorite photographer also recently received a fifth Readers’ Choice Award in recognition of his exceptional work and sterling reputation. For Knight and his fantastic crew, treating clients with great care and respect is the key. In other words, it’s all about the experience.

The relaxing atmosphere of Studio B attracts a very broad range of clients. In fact, Knight routinely photographs infants, children, families and seniors but also does commercial and industrial work, even food assignments. With 25 years of study and practice, he’s prepared for virtually any situation. Most importantly, Knight never loses focus; he remains more committed than ever to creating great memories.

There’s nothing he cherishes more than producing fine photographic portraiture, a lasting connection to that special moment. No wonder then that when asked what he does for a living, Knight nearly always

• The client can choose to shoot indoors in the state of the art studio with an infinity wall and a variety of background options or outdoors on 17 acres of land, including barns, forest area and pastures • Knight ensures that hair, makeup and clothing maintain a pristine quality • The images go through Studio B’s front end designers; the best images are chosen and light color correction and exposure issues are adjusted • The client comes back in less than two weeks to the presentation room to view their images on the big screen projector and decide which ones they would like to receive on Studio B’s high quality archival photo paper and canvas wraps • The images then go to Studio B’s retoucher who fine-tunes the color and exposure along with softening, removing or fading imperfections • The images are carefully checked for quality, framed and wrapped for the client to pick them up and display proudly in their home What are you waiting for? Give Studio B a call today and ensure that life’s special moments are captured by an award-winning photographer with a real gift for making people feel comfortable and a long history of producing exceptional work.

Studio B is located at 3941 Blackford Rd. E in Mt. Vernon / 812838-2707.

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What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 39 •

What makes you

• 40 • www.EvansvilleDining.com

?

What’s Cookin’! 2015 - 2016

What makes you RED DAWN CARSON’S BREWERY 2404 Lynch Rd. 812-759-8229

?

to let you bring in outside food should you choose to enjoy a frosty brew or non-alcoholic ginger beer in the tap room, and occasionally have food trucks available in good weather.

What does Carson’s Brewery do best? Meet Red Dawn, their amber wheat. Flanked with an artistic and recognizable label when bottled, this brew is coppery in color, with dense head.

Besides the rich wheat flavor, it’s infused with caramel malt, and not too hoppy, but a perfect marriage of the two, and refreshingly simple. At 5.5% alcohol, it will be hard to resist a second. Bring a smoky cheese plate and some barbeque or some spicy pasta for an excellent food pairing. And don’t forget to take home a growler and some Carson’s swag.

Carson’s Brewery, located just off Lynch Road, has been crafting delicious brews since 2012 and has quickly become a local and regional favorite. Besides a fun, friendly staff offering said beer onsite in a cozy tap room and on their swanky patio, Carson’s distributes to liquor stores and bars all over the place. They offer flights to try a variety of their staples such as Harlot (honey blonde) and Brown Cow (brown ale), 4-pack bottles, two sizes of refillable growlers, and rent out kegs for private parties and such. As if that’s not enough, they’re gracious enough What’s Cookin’! 2015 - 2016

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What makes you

CHARLIE’S FLAIR Charlie’s Mongolian Barbeque 315 E. Diamond Ave. 812-423-9897

What makes you

SUCCULENT STEAKS HAUB HOUSE 101 E. Haub St. Haubstadt, IN 812-768-6462

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First things first: the food at Charlie’s is fantastic. You get to create your own stir-fry meal, piling your plate high with a seemingly endless selection of the freshest meats, chicken, seafood, vegetables, noodles and a slew of sauces (from mild to “cry like a baby” hot). Then you pass your creation on to the professional cooks and watch as they heat it up on an open grill. It then comes right off said grill and into your hands - ready to eat. Long story short, this place is a great alternative to the usual hotspots for lunch and dinner, a totally different experience that is made even more special by the man whose name is on the sign out front: Charlie.

You’re simply not going to find a more entertaining restaurant owner around. He’s got a unique sense of humor that he uses to great effect when greeting customers or helping to prepare their plates for the open grill. In fact, nothing makes Charlie happier than making people laugh - especially when he knows you’re new to the restaurant. He’ll make your heart healthy and your stomach happy.

Since 1970, Haub House has been serving up some of the most deliciously fresh and homemade German-inspired dishes in the tri-state. Originally a grain warehouse built in 1900, Haub has the feel of an upscale family restaurant, with linen tablecloths and ambient lighting, but the class is accompanied by reasonable prices for the extensive quality menu that they offer. Besides tender porkchops and sweet desserts like bread pudding, their main claim to fame is, of course, steak.

They offer a New York Strip that is a hearty 12 ounces of marbled prime beef, rich and bursting with flavor. Then there’s the specialty Haub House ribeye, which at 16 ounces, is an impressive cut, indeed. But you can also opt for the Delmonico, a smaller option. Of course, no steakhouse would be complete without a juicy, tender filet mignon, offered in a smaller or larger portion. Pair any of these in-house, hand-cut meats with a baked potato or German fries and a full-bodied glass of red wine, and enjoy a meal fit for a king.

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What makes you

WINE SELECTION Smitty’s Italian Steakhouse 2109 W. Franklin St. 812-423-6280

What makes you

TASTY GELATO Jeanne’s Gelato 2003 Lincoln Ave. 812-479-8272

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Several years ago, Smitty’s transitioned from a tavern that catered to the Franklin Street nightlife crowd to a more traditional, Italianthemed restaurant with equal focus on great steaks and seafood.

It’s an approach that has paid off for Executive Chef Romie Kimbrell and Dining Room Manager Shannon Slygh. But it’s not just the menu that’s been tweaked. Over time, Smitty’s has come to be known just as much for their incredible wine selection as for the food. Slygh, in particular, has worked to create a wine list that stands up to any other establishment in town. Indeed, the options are almost overwhelming - so many choices with new wines being added all the time. If you consider yourself a connoisseur, Smitty’s is the place to be. You will never, ever run out of wines to try and, of course, while you’re tasting at a table or in either of the two full bars, you can enjoy such menu highlights as Grouper Parmigiana, Chicken Marsala, Baked Spaghetti or a classic Rib-Eye.

Owner Valerie Ewers still remembers the very first time she tried gelato out in California. It was a “wow” moment - the flavors just came alive, so intense and refreshing and unlike anything she had ever tasted before. That experience inspired her to bring the Italian treat to Evansville and Jeanne’s Gelato has been a local favorite for delicious desserts ever since. With a cleaner taste and different texture than traditional ice cream, gelato is organic and incredibly vibrant. Over the years, Ewers has created over 200 flavors and counting, including such mouth-watering creations as honeydew melon and honeysuckle but also plenty of classics like chocolate that still remain very popular. Ultimately, she can use just about any ingredients to make a new flavor (she’s mixed wines with fresh pears, for instance) and often experiments or takes suggestions from patrons. But one thing remains the same: Ewers never tires of seeing a customer’s reaction when they try gelato for the first time. The smile says it all...

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What makes you

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FINE ITALIAN DINING Biaggi’s Ristorante Italiano 6401 E. Lloyd Expy.

812-421-0800

What makes you

AMISH FOOD STOLL’S COUNTRY INN 19820 Castle Creek Dr. 812-867-7730

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Odds are that you’ve already dined at this nationwide restaurant but if not, you’re in for a delicious Italian experience. No doubt, whether you visit a Biaggi’s in Colorado or right here in Indiana, you’re guaranteed the same great food and service. It’s an especially ideal place to bring the family, because Biaggi’s caters to all ages and appetites with a menu that features a great lineup of starters, and entrees, including amazing steaks and chops, signature pastas and prepared -to-order pizzas with handmade dough. In addition, they offer a full gluten-free menu and numerous dishes under 600 calories for the health-conscious. Their classic Italian dishes like Eggplant Parmesan are irresistible and meat options like HerbCrusted Lamb Chops hit the mark every time. Seafood standouts include Salmon & Shrimp Risotto and you can never go wrong with pizza choices like Wild Mushroom & Truffle or Chicken Piccante.

Biaggi’s may not be a locally-based restaurant, but it still feels just as comfortable and friendly as any other place in town, fitting perfectly into the tri-state scene. You’ll never have a bad meal!

Stoll’s is known far and wide for their made-from-scratch Amish recipes and owners Rodney and Carla Miller take great pride in using only the freshest ingredients, including real potatoes, prime cuts of meat and garden veggies. After opening the first incarnation of Stoll’s over 26 years ago in Linton, IN, the Millers brought their delicious Amish food to Evansville, and it was an immediate crowd pleaser.

People come from all over the region for such homestyle favorites as fried chicken, fried pork chops, roast beef, fried cod fish, catfish and goulash (how often do you see that on a menu?). Other delicious options include barbecue pulled pork, country fried steak, sausage and kraut, Salisbury steak, salmon patties and sliced turkey and gravy. But don’t forget their famous side items: homemade mashed potatoes, corn, green beans and more. Stoll’s also offers a tasty breakfast buffet on Saturdays and Sundays which includes homemade biscuits and gravy, grits, bacon, ham, sausage patties and links, scrambled eggs, pancakes and much more!

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What makes you

DAZED & CONFUSED Penny Lane Coffeehouse 2004 Washington Ave. 812-473-4440

What makes you

FLAMING BURGERS Sportman’s Grille & Billiards 2315 W. Franklin St. 812-422-0801

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Evansville’s most happening coffeehouse offers so much more than coffee, adding culture, community, and a comfortable, welcoming atmosphere for everyone. One can be sure to be greeted with a genuine smile, and diehard regulars are there every day, whether it’s for a tasty drink, lunch, breakfast, live music, art, work, or conversation with good folks. Besides the perfect summer iced coffee and locally made pastries, Penny Lane also offers a menu of build-your-own and film-themed specialty “sammiches.” A great movie and delicious sandwich, it’s the Dazed & Confused for the win. Smoked ham and turkey are piled high with crunchy banana peppers for a kick, and tangy swiss cheese and queso spread on a chewy ciabatta roll. An original adventure in taste, this “sammich” can only be improved upon by adding a side of potato salad and PL’s famous smoothie, the Dirty Hippie, a health-conscious and fresh creation of fruit, juice, and soy milk. Grab a couch and enjoy the many reasons why Penny Lane IS Evansville.

The Franklin Street bar scene wouldn’t be the same without Sportsman’s. It’s been a favorite hangout for college students and neighborhood folks for years as well as a particularly happening spot for pool players with plenty of tables to keep friendly competition going all night. Drinks are bottom barrel cheap at Sportsman’s, and the bar staff can make just about anything you can dream up. But if there’s one thing that this place is known for, it’s their selection of flame-grilled burgers: Bleu Cheese Mushroom, Black & Bleu Burger, Texas Burger, Breakfast Burger and the ultimate Sportman’s creation, Two Fisted Jumbo Burger. For sure, the T-F Jumbo requires both hands considering that it’s stacked with two six-ounce patties, bacon, grilled onions, BBQ sauce and a double dose of cheddar cheese. If you’re up for the challenge, this is the burger for you.

But no matter which flame-grilled creation you choose, it’s all good at Sportsman’s. From the food to cheap drinks, billiards to great friends, this place ROCKS. What’s Cookin’! 2015 - 2016

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at the upscale French spot Coohills. He now calls downtown Denver’s Masterpiece Deli home, as Sous Chef of “fine dining between bread.”

What inspired your penchant for cooking?

Well, my way of doing things has never been conventional at all. I started cooking when I was young because I was too picky to eat what my mom made for dinner. “You can eat what you made!” was a thing I heard a lot. Eventually, I took it to heart and started making my own dinner. I also got grounded a lot when I was younger so I would spend entire days in the summer my freshman/ sophomore year in high school perfecting recipes I saw on Good Eats. Honestly, that was one of my biggest influences more than anything - having all the time in the world to watch and learn from Alton Brown and then having nothing better to do with my time.

Chef Spotlight Chase Meneely

F

or Evansville native and Reitz High School graduate Chase Meneely, cooking has been not only a passion and talent, but also a saving grace. After obsessing over cooking shows, copying recipes, washing dishes, and bouncing around, soaking up whatever knowledge was available, he knew being a chef was the ultimate goal. As a picky eater and a bit of a wild child, he combined the necessity of nourishment and fueled that into education and a career, finally spreading his culinary wings and settling in Colorado last summer. Meneely even appeared on Food Network’s Guys Grocery Games in April of this year, much to the delight of his family

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and friends, who gathered at Schaum’s Pizzeria on the east side of Evansville to cheer him on from afar. His journey, however, began at home, with experience at a number of local establishments such as Cafe Arazu when it first opened. Meneely co-created specials for the restaurant with owner Penny Nejad at just 19 years old. Now, years later, he’s enjoying the music, culture and scenery of Denver in between pumping out delicious creations and pursuing his dream, formerly as Sous Chef at the ultra-hip and inventive Punch Bowl Social and garde manger (pantry chef)

Tell us about your early experiences that got your foot in the door.

My mom is friends with the owners of the Cork and Cleaver so I got a job washing dishes. Quickly realizing how miserable dishwashing is, I convinced them to let me man the salad bar, chopping vegetables and small appetizers, prep items, stuff like that. I was 15-16 at the time. I never really thought about a career in food, it just sort of happened. I ended up taking a job at Kipplee’s working more of an actual cook station, making pizzas and frying foods and things like that. I then later got an opportunity to work at Firefly as the salad guy after it had opened. Within a month I told some fibs to the owner saying I knew how to run a grill and would like to try it out. Fake it till you make it,

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you put yourself in the fire.

What educational influences helped drive you?

My junior/senior year I went to the SICTC and took Culinary Arts under a guy named Chef Ed Ellis who had known my parents for years and even knew me as a little baby. He was the first person I ever called Chef, and he taught me a lot about the refined techniques of using my knife, mother sauces, building flavor profiles classic, basic stuff. I even entered a competition my junior year and won first in state.

Kitchens are often busy and stressful, and the career itself is time-consuming. Have you ever had a doubtful moment about your career choice?

I worked at Firefly for about a year and it taught me a lot about the mechanics of working on a real line. Almost everyone I worked with was 10+ years older than me but I just fit right in there. It came time for me to go to my first music festival - Rothbury in ‘09 - and they wouldn’t let me have off for the weekend, so my first order of business as a fresh 18 year old was to say, “Screw you guys, I’m going to rage all weekend.” A pretty immature response to my first real job, but it was the first time I realized I had a skill set that people in the industry really looked for. I came back and got a job working for Café Arazu a month after they initially opened and began working directly with Penny, the owner, to get the place in running order for their lunches. It was the first time I ran a hot side line and created all of the specials for a restaurant. Lunch was my domain. It was the first time people were asking me what to do and not the other way around. I was 19.

baby. I had never done it before, but I slid my way in and was careful to make sure no one could tell I had no clue what I was doing.

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The ruse worked because I ended up cooking every steak, grilled fish, and chicken that place sent out. You learn quickly whenever

Art forms such as cooking are often cathartic for those who perform. What is your favorite part and what are your future plans?

My favorite thing about cooking is drinking a glass of wine while friends/family are in the next room also drinking glasses of wine and enjoying themselves; the smells that I create that make people crave whatever it is I am cooking; the feeling of watching the smiling face of a person take the first bite of the food that I created; taking a hodgepodge of random ingredients and creating a cohesive flavor profile; the infinite art form that comes alive with fire and metal and organic material. As for the future? I don’t really make plans like that. I have a skill set that allows me to live a fluid lifestyle. I can take what I can do and live anywhere in the world and make food. That’s the beauty of this line of work - everyone wants a tasty plate. I’d really like to write a book or get a traveling show. Basically, I just want to be Anthony Bourdain minus the heroin problem.

-Whitney Patterson

What’s Cookin’! 2015 - 2016

menu directory Pho Tai

50 - Red Geranium 52 - Chido Mexican Bar & Grill

Submitted by: Laura Engram

53 - NW Chophouse & Wine Bar

Recipe On Page 15

54 - Texas Roadhouse 56 - Smitty’s Italian Steakhouse 57 - Sportsman’s Grille & Billiards 58 - Gerst Haus 59 - Stoll’s Country Inn 60 - Oasis Cafe Mediterranean Grille 61 - Sauced Italian Restaurant 62 - Bits & Bytes 63 - House of Como 64 - El Patron Mexican Restaurant 66 - Log Inn 67 - Manna Mediterranean Grill 68 - Penny Lane East Coffeehouse

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2015-2016

Restaurant Listings

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RESTAURANT LISTINGS

Deerhead Sidewalk Cafe 222 E Columbia St 812-425-2515 Diamond Lanes 2400 US-41 812-424-4677 Doc’s Nightclub 1305 Stringtown Rd 812-401-1201

AMISH Stoll’s Country Inn 19820 Castle Creek Dr. 812-867-7730 Stoll’s Country Inn’s Amish and Mennonite homestyle cuisine features a large selection of daily entrees on their delicious buffet. With a menu that changes daily, some of their entrees include succulent sliced roast beef, country pork chops, their signature meatloaf and smoked sausage.

BARS/PUBS/ TAVERNS 711 Tavern 711 E Virginia St 812-422-0904 Allegra Lounge (Holiday Inn Airport) 7101 US-41 812-867-7999 Backstage Bar & Grill 524 Main St 812-424-5020 In a prime downtown location, Backstage is ideal for a night on the town with friends offering • 70 • www.EvansvilleDining.com

live entertainment nearly every day of the week.

They also boast a full menu with an assortment of classic dishes with unique twists. From appetizers to tacos, Backstage has you covered.

Fat Boy Tavern 115 N McCreary St Fort Branch, IN 812-753-9914

KC’s Time Out Lounge & Grill 1121 Washington Square 812-437-9920 Kipplee’s 2350 Division St 812-476-1936 Knob Hill Tavern 1016 SR-662 Newburgh, IN 812-853-9550

Lamasco Bar & Grill 1331 W Franklin St 812-437-0171

Bokeh Lounge 1007 Parrett St 812-909-0388 CKB Commonwealth Kitchen & Bar 108 2nd St Henderson, KY 270-212-2133 Chilly Willy’s Pub 3039 Claremont Ave 812-423-0726

Fred’s Bar & Grill 421 Read St 812-423-8040

Cricket’s 518 W Main St Newburgh, IN 812-858-2782

Hagedorn’s Tavern 2037 W Franklin St 812-423-0794

Darmstadt Inn 13130 Darmstadt Rd 812-867-7300 Dapper Pig 1112 Parrett St Dave’s Sports Den 701 N Weinbach Ave 812-479-8887

Highland Inn 6620 N 1st Ave 812-402-2544 Hornville Tavern 2607 W Baseline Rd 812-963-0967 KC’s Corner Pocket Bar & Grill 1819 N Fulton Ave 812-428-2255

Love a little variety in your music? A little spice?

Lamasco Bar & Grill is the place for you! Drawing talented bands from all over the region and beyond, Lamasco packs them in every week; the energy is always intense.

You just never know what you may find when you arrive – Lamasco keeps things interesting and always entertaining.

Dance the night away, karaoke, enjoy some tasty eats or all of the above.

You’ll always leave with a smile on your face.

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Sauced

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RESTAURANT LISTINGS

nightlife, they also offer a variety of flavorful dishes that go way beyond your usual pub fare.

Sportsman’s offers hearty food accented by fresh herbs and veggies.

St. Phillips Inn 11200 Upper Mt. Vernon Rd 812-985-5558 Stockwell Inn 4001 E Eichel Ave 812-476-2384 Toast 1550 Mesker Park Dr 812-909-2320 Legends 1050 S Weinbach Ave 812-476-7444 Leroy’s Tavern 2659 Mt. Vernon Ave 812-464-8300

are so many reasons to visit the OC. And be sure to check out their Rewards program which offers all sorts of added value to your dining experience.

Roca Bar South 1618 S Kentucky Ave 812-422-7782 Rookie’s Bar 117 2nd St Henderson, KY 270-826-1106

Lucky Joe’s Bar & Grill (Ellis Park) 3300 US-41 812-425-1456

On Deck Riverside Bar & Grill 100 2nd St Henderson, KY 270-826-2424

Sportsman’s Grille & Billiards 2315 W Franklin St 812-422-0801

Lyle’s Sports Zone 1404 E Morgan Ave 812-425-7729

Peephole Bar 201 Main St 812-423-5171

In addition to Sportsman’s reputation as a west side hotspot for college

Marigold Bar 2112 S Weinbach Ave 812-475-8780

Pineapple Project 1323 S Barker Ave 812-491-6229

Old Chicago 6550 E Lloyd Expy 812-401-1400

Rick’s 718 Bar 718 3rd Ave 812-423-0872

From Old Chicago’s impressive line-up of world class craft beers to their famous selection of thick crust pizzas, zesty, grade A burgers and incredible wings, there

Ri Ra Irish Pub 701 NW Riverside Dr 812-426-0000

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Tiki Time Bar 840 LST Dr 812-425-1912 Tin Man Brewing Co. 1430 W Franklin St 812-618-3227 TJ’s Stockyard Inn 1217 Baker Ave 812-402-9273 Yellow Tavern 521 Church St New Harmony, IN 812-682-3303

Roca Bar North 12301 US-41 812-868-8898 What’s Cookin’! 2015 - 2016

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RESTAURANT LISTINGS

Haubstadt, IN 812-963-9305 Peak Bros. Bar-B-Que 6353 US-60 Waverly, KY 270-389-0267 Thomason’s Barbecue 701 Atkinson St Henderson, KY 270-826-0654

BARBECUE Bandana’s Bar-B-Q 6636 Logan Dr 812-401-9922 Bar-B-Q Barn 1003 E Diamond Ave 812-491-9868 Flames Grille 1200 Columbia St 812-205-4704 Hawg ‘N’ Sauce 6580 Leonard Rd N Mt. Vernon, IN 812-838-5339 Hickory Pit Stop 1521 N Main St 812-422-6919 J & B Bar-B-Q & Catering 48 S Holloway St Henderson, KY 270-830-0033 Landmark BBQ 3901 Broadway Ave 812-401-7427

Marx Barbeque 3119 W Maryland St 812-425-1616 Marx Barbeque & • 74 • www.EvansvilleDining.com

Catering has been going strong for nearly 60 years.

And no wonder – their authentic barbecue is known far and wide. In fact, the original Marx sauces are so revered that they are bottled and sold at the Evansville location. With all this in mind, Marx is the ideal choice to cater your important event – big or small. There’s so much more than delicious BBQ available, including a great selection of entrees, fresh vegetables and salads and amazing desserts. Dine in or have them cater for you. Marx hits the mark either way.

Memphis & Main BBQ (Newburgh) 4946 State Route 261 812-858-0111 (Boonville) 118 W Locust St 812-646-7110 MoonLite Bar-B-Q Inn 2840 W Parrish Ave Owensboro, KY 270-684-8143 Nisbet Inn 6701 Nisbet Rd

Wilson’s General Store & Café 11120 Broadway Ave 812-985-0202 Wolf’s Bar-B-Q 6600 N 1st Ave 812-424-8891

BREWERIES/ WINERIES

Carson’s Brewery 2404 Lynch Rd 812-759-8229

Founded in 2012, Carson’s is southern Indiana’s premier microbrewery.

They started with barrel batch sizes used to test, improve and perfect many different types of beer. A

few had what it took to make the cut and became the staples of their core offerings. These and their seasonals are available to you both in package and in your favorite bar or restaurant, including favorites like Red Dawn and RIPA. Mystique Winey 13000 Gore Road Lynnville, IN 47619 812-922-5612 Tin Man Brewing Company 1430 W Franklin St 812-618-3227 Turoni’s Brewery 408 N Main St 812-424-9871

Winzerwald Winery (Tasting Room) 2021 W Franklin St 812-423-2427

CASUAL THEME Al Dente 318 Main St 812-492-4567 What’s Cookin’! 2015 - 2016

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Nick’s NW Chophouse

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RESTAURANT LISTINGS

Allegra Lounge (Holiday Inn Airport) 7101 US-41 812-867-7999 Applebee’s (East) 5100 E Morgan Ave 812-471-0942 (West) 5727 Pearl Dr 812-426-2006 (Henderson) 1950 US-41 270-826-9427

Backstage Bar & Grill 524 Main St 812-424-5020 In a prime downtown location, Backstage is ideal for a night on the town with friends offering live entertainment nearly every day of the week.

They also boast a full menu with an assortment of classic dishes with unique twists. From appetizers to tacos, Backstage has you covered.

Bokeh Lounge 1007 Parrett St 812-909-0388 Buck’s Tavern 1015 N Fulton Ave 812-429-0055 CKB Commonwealth Kitchen & Bar 108 2nd St Henderson, KY 270-212-2133 Cambridge Golf Course 1034 Beacon Hill Dr 812-868-4653 Cheddar’s Casual Café 2100 N Green River Rd 812-491-9976 Chili’s 600 N Green River Rd

6 Walnut St 812-423-4285 Hooters 4620 Lincoln Ave 812-475-0229 KC’s Corner Pocket Bar & Grill 1819 N Fulton Ave 812-428-2255

KC’s Time Out Lounge & Grill (Washington Square Mall) 1121 Washington Square 812-437-9920 KC’s Time Out Lounge offers excellent pub fare with a twist. Long time favorites such as

Bar Louie 7700 Eagle Crest Blvd 812-476-7069 Beans & Baristas (Eastland Mall) 800 N Green River Rd 812-475-8566 Beef O’Brady’s 8177 Bell Oaks Dr Newburgh, IN 812-490-9464 Blush Ultralounge (First floor of Le Merigot) 615 NW Riverside Dr 812-433-4000 Bob’s Lounge 907 N Fares Ave 812-425-4929

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812-475-1510 Dapper Pig 1112 Parrett St Doc’s 1305 Stringtown Rd 812-401-1201 Double D’s 1206 E Main St Boonville, IN 812-897-8813 Hadi Shrine

chicken tenders and onion rings are available.

But, why not step out of the ordinary and try a few shrimp jammers, pork potstickers and a Greek gyro? And, if you are feeling like some live music, KC’s brings in great entertainment throughout the week.

King’s Kitchen 104 N Water St Henderson, KY

270-212-2070 Koodie-Hoo’s 231 W 2nd St Mt. Vernon, IN 812-838-5202 Lucky Joe’s Bar & Grill (Ellis Park) 3300 US-41 Henderson, KY 812-425-1456 Major Munch 101 NW First St 812-437-2363 (Henderson) 104 N Water St 270-212-2070

Mama Mia’s (Tropicana Evansville) 421 NW Riverside Dr 812-433-4227 With a menu that features homemade dough, pizza by the slice and many of your favorite dishes like Chicken Parmesan and Shrimp Fettucini Primavera, Mama Mia’s is a great place to take the family for dinner as well as an ideal lunch destination.

Their 15 minute or less express lunch includes choice of soup or salad, breadsticks, 1/2 size entree and non-alcoholic drink. Come on in and let Mama make you a delicious meal!

Max & Erma’s (Tropicana Evansville) 421 NW Riverside Dr 812-433-4258 With a fantastic menu, Max & Erma’s sets the standard high for Tropicana Evansville and What’s Cookin’! 2015 - 2016

Temptations Buffet (Tropicana Evansville) 421 NW Riverside Dr 812-433-4000 ext.

6059 This is not your everyday buffet! Temptations Buffet features multiple cuisines. Get ready for an all-you-can-eat feast that

812-423-1800

CHINESE Canton Inn Restaurant 947 North Park Dr 812-428-6611

Charlie’s Mongolian BBQ 315 E Diamond Ave

China King 590 E Diamond Ave 812-423-1896 China Village 8423 Bell Oaks Dr Newburgh, IN 812-858-8238 Chopstick House Restaurant

O’Brian’s Sports Bar & Grill 1801 N Green River Rd 812-401-4630 Popeye’s 3300 N First Ave 812-602-1599

RESTAURANT LISTINGS

how their guests are treated when they are there. Pickle chips, pulled pork sliders and fish tacos are among some of the favorite dishes with the locals. Other all-American fare rounds out the rest of the menu and include plenty of choices to please any casino-goer or diner alike.

Red Robin Gourmet Burgers 6636 E Lloyd Expy 812-473-4100 Rocky Mountain Chocolate Factory (Inside Cold Stone Creamery) 6401 E Lloyd Expy 812-437-2653 Royal Suite 4706 E Morgan Ave 812-402-5122 Show-Me’s (East) 1700 Morgan Center Dr 812-401-7469 (West) 5501 Pearl Dr 812-402-7100

spans the culinary palette.

Choose from breakfast or lunch served daily. Be on the look-out for “Themed nights” every Friday and Saturday. Themes can range from Home-style to Creole or Italian to Mexican. There truly is something for everyone at Temptations!

Steeplechase Café (Clarion Inn Airport) 4101 US-41 812-424-6400

Wayback Burgers 624 E Diamond Ave 812-779-8208 (East) 115 N Cross Pointe Blvd 812-475-9272

TGI Fridays (Eastland Mall) 800 N Green River Rd 812-491-8443

Zoup Fresh Soup Co. (East) 6240 E Virginia St 812-477-2664 (North) 4660 N 1st Ave

What’s Cookin’! 2015 - 2016

812-423-9897 Much more than just a restaurant, Charlie’s is an adventure. From the spectacle of watching the cooks prepare your food to the infectious personality of Charlie himself, there’s never a dull moment. The entertainment value alone is worth the trip, but the dishes are the real stars of the show. You get to pile your plate high with a seemingly endless selection of the freshest meats, chicken, seafood, vegetables, noodles and a slew of sauces (from mild to “cry like a baby” hot).

This place is like no other.

5412 E Indiana St 812-473-5551 Crazy Buffet 701 N Burkhardt Rd 812-437-8833 Golden Buddha (East) 3221 Taylor Ave 812-473-4855 (Newburgh) 5066 SR-261 812-853-2680 Gracie’s Chinese Cuisine 12500 US-41 812-868-8888 Grand Buffet Mongolian Grill 1356 N Green River Rd 812-476-6666 Jimmy Jeng’s Szechwan Chinese Restaurant www.EvansvilleDining.com • 77 •

RESTAURANT LISTINGS

669 N Green River Rd 812-479-7600 Lincoln Garden 2001 Lincoln Ave 812-471-88881 Mandarin House 1111 Barrett Blvd Henderson, KY 270-826-3001 MA T 888 China Bistro 5636 Vogel Rd 812-475-2888 Shing-Lee Chinese Restaurant 215 Main St 812-464-2769

week evenings, the best in Greek cuisine is always served up at Acropolis. Doros, the owner/operator, is originally from Cyprus, the Mediterranean island off the Greek coast, and it is from that background that he has designed the menu and flavor of Acropolis. For something you don’t normally find in these parts, try the lamb shanks or stuffed Greek chicken.

Aldente 318 Main St 812-492-4567

Taste of China 4579 University Dr 812-422-1260

Anthony’s Heavenly Cheesecake 812-499-8273

Teppanyaki Grill & Supreme Buffet 201 N Green River Rd 812-474-6660

Bits & Bytes 216 NW Fourth St 812-423-5713

Two Brothers 3806 N First Ave 812-423-6188 Wok ‘N’ Roll 311 S Green River Rd 812-474-0181 Yen Ching Chinese Restaurant 406 S Green River Rd 812-474-0181

DELI/CAFES Acropolis Express at the YWCA 118 Vine St 812-42-GREEK From their popular Greek Night themed events to casual mid• 78 • www.EvansvilleDining.com

All you could ask for in a casual, simple lunch or breakfast destination. Bits and Bytes offer a large variety of sandwiches, also soups, salads, and other finger foods. Their specialty is a sandwich dubbed the ‘Floppy Disc’ made with your choice of meat and cheese. Every day of the work week features a different lunch special.

Café 111 111 S Green River Rd 812-401-8111 Cleo’s Bakery & Brown Bag Lunches 9 W Jennings St Newburgh, IN 812-789-6485

Coffee Cottage & Café 612 S Weinbach Ave 812-401-1930 Daily’s Annex Bakery & Café 701 N Main St 812-484-6635 Donut Bank Bakery & Coffee Shop (West) 210 N St. Joseph Ave 812-426-1011 (North) 2128 N 1st Ave 812-426-2311 1031 E Diamond Ave 812-426-0011 (East) 5 N Green River Rd 812-479-0511 1950 Washington Ave 812-477-2711 1200 Lincoln Ave 812-402-4111 (Newburgh) 3988 SR 261 812-858-9911 Emge’s Deli & Ice Cream 206 Main St 812-422-3026 Firehouse Subs (East) 1031 N Green River Rd 812-477-2141 (West) 222 S Red Bank Rd 812-401-0740 Flames Grille 1200 Columbia St 812-205-4704 Flying Saucer Café (Evansville Airport) 7801 Bussing Dr 812-423-1113 Gayla Cake 422 N Main St 812-454-9791 Granola Jar 1033 Mt. Pleasant Rd 812-437-1899

Great American Bagel 3910 Morgan Ave 812-476-7212 Great Harvest Bread Co. 423 Metro Ave 812-476-4999 HoneyBaked Ham 1446 N Green River Rd 812-471-2940 Jason’s Deli 934 N Green River Rd 812-417-9905

Jeanne’s Gelato 2003 Lincoln Ave 812-479-8272 You can experience authentic “Flavors of Italy” at Jeanne’s Gelato.

Relax as you smell the fresh baked waffle cones, and indulge yourself with their award winning delicious gelato. And satisfy your hunger with their famous Paninis and a selection from their soup and salad menu. Complete your visit by enjoying Italian coffees, Italian sodas, Gelazzies (shakes and smoothies), and more. A variety of bakery items available daily, cakes, pies, brownies, bars, and cookies!

Jimmy John’s (East) 701 N Burkhardt Rd 812-401-5400 (Newburgh) 8680 Highland Ave 812-491-7111

Just Rennie’s 100 SE 4th St 812-490-8098 What’s Cookin’! 2015 - 2016

Backstage What’s Cookin’! 2015 - 2016

www.EvansvilleDining.com • 79 •

RESTAURANT LISTINGS

Chef Doug & Marla Rennie open their doors to their comfortable, Tuscany-inspired bistro to Downtown diners daily.

Classic beef or vegetarian lasagna, chicken and asparagus crepes and pecan-crusted pork tenderloin are among just a few of the lunch highlights. But be sure not to leave before you’ve

812-479-PENN (7366) (North) 4827 David Lant Dr 812-402-PENN (West) 5310 Pearl Dr 812-434-7366 (Henderson, KY) 1111 Barrett Rd 270-826-7361 (Owensboro, KY) 3625 Frederica St 270-683-1515

drinks. Penny Lane East recently opened to great reviews with the same fantastic menu and a pub atmosphere at night with alcohol and classic bar food. Look out for live music at both locations.

Piece of Cake 210 Main St 812-424-2253

with gorgeous designs, fresh cookies, tasty cake pops or scrumptious cupcakes – Pinch of Sugar is Evansville’s favorite place for sweets. Since 2011, Pinch of Sugar has served as Evansville’s most trusted bakery for specialty cakes. Customers have trusted them with everything from a few dozen cupcakes for a school event to elaborate, decorative, specialty cakes for birthdays, anniversaries, graduations, weddings and more.

Planters Coffeehouse 130 N Main St Henderson, KY 270-830-0927 R’z Café & Catering Co. 104 N Main St Fort Branch, IN 812-615-0039

had one of the ridiculously good Just Rennie’s cookies.

McAlister’s Deli 2220 N Green River Rd 812-618-2050 PG Cafe 1418 W Franklin St 812-402-4445 Panera Bread 220 Burkhardt Rd 812-476-7477 Penn Station East Coast Subs (East) 137 N Burkhardt Rd • 80 • www.EvansvilleDining.com

Penny Lane Coffeehouse (Downtown) 600 SE 2nd St 812-421-8741 (East) 2004 Washington Ave 812-473-4440 Penny Lane is a downtown favorite. The atmosphere is relaxed with a cool vibe that attracts an artistic crowd as well as coffee lovers of all ages. Plus, the menu includes a great selection of vegetarian and non-vegetarian sandwiches and specialty

This award winning bakery just keeps growing. The menu features an assortment of cakes, cookies, candy and pies – all made from family recipes both new and old. 15 years on, Piece of Cake continues to satisfy the Tri-State’s sweet tooth.

Pinch of Sugar 519 N Green River Rd 812-476-7650 It doesn’t matter what you’re looking for – delicious specialty cakes

Riverview Coffee Company (Tropicana Evansville) 421 NW Riverside Dr 812-433-4280 This full-service coffee shop features Starbucks Coffee, cappuccinos and lattes, plus a variety of hot and cold beverages and frozen drinks. The food menu features assorted pastries, muffins, cookies, brownies, donuts, freshly-made chicken salad sandwiches and more.

Salad World (East) 3311 N Green River Rd 812-471-5083 (West) 5625 Pearl Dr What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

Talk of the Town Pizza www.EvansvilleDining.com • 81 •

RESTAURANT LISTINGS

812-467-7486 (North) 601 E Boonville New Harmony Rd 812-867-2741 (Downtown) 200 Main St 812-422-0898 (Newburgh) 4222 Bell Rd 812-490-6070 Schlotzsky’s 301 N Green River Rd 812-471-4011 Spudz –N– Stuff (North) 601 E Boonville New Harmony Rd 812-867-7783 (East) 815 S Green River Rd 812-401-7783 (West) 5225 Pearl Dr 812-402-8287 (Downtown) 101 NW 1st St 812-402-7555 (Henderson) 2630 US-41 270-212-1777 (Newburgh) 4222 Bell Road 812-490-6070 (Owensboro) 3500 Villa Point Dr 270-804-4747 Sweet Betty’s Bakery 5600 E Virginia St 812-402-3889 Tom+Chee 2121 N Green River Rd Twilight Bistro 221 Main St 812-421-0606 Vecchio’s Italian Market 300 W Jennings St Newburgh, IN 812-490-7879 Zoup Fresh Soup Company (East) 6240 E Virginia St

• 82 • www.EvansvilleDining.com

812-477-2664 (North) 4660 N First Ave 812-423-1800

FAMILY/ HOMESTYLE Acropolis 501 N Green River Rd 812-475-9320 From their popular

(Princeton) 2825 W Broadway St 812-386-1228 (Owensboro, KY) 3123 Leitchfield Rd 270-683-3515 Buffalo Wild Wings (BW3) (East) 715 N Green River Rd 812-471-9464 (West) 5404 Pearl Dr

812-422-6464 Culver’s 1734 Hirschland Rd 812-437-3333 Denny’s Classic Diner (West) 5212 Weston Rd 812-424-4472 (Newburgh) 19501 Elphers Rd 812-867-7156 Denny’s Restaurant (East) 351 N Green River Rd 812-473-1063 (North) 3901 US-41 812-423-9459 Ellis ParkClubhouse 3300 US-41 Henderson, KY 812-425-1456

Greek Night themed events to casual midweek evenings, the best in Greek cuisine is always served up at Acropolis. Doros, the owner/operator, is originally from Cyprus, the Mediterranean island off the Greek coast, and it is from that background that he has designed the menu and flavor of Acropolis. For something you don’t normally find in these parts, try the lamb shanks or stuffed Greek chicken.

Bob Evans (East) 1125 N Green River Rd 812-473-9022 (West) 5201 Pearl Dr 812-425-5100

812-471-9464 Burger Bank 1617 S Weinbach Ave 812-475-2265 Carousel Restaurant 5115 Monroe Ave 812-479-6388 Carriage Inn 103 E Gibson St Haubstadt, IN 812-768-6131 Cleavers Restaurant 5501 E Indiana St 812-473-0001 Cracker Barrel 8215 Eagle Lake Dr 812-479-8788 Cross-Eyed Cricket 2101 Pennsylvania St

Five Guys Burgers 5402 E Indiana St 812-401-1773 Franklin Lanes 1801 W Franklin St 812-423-5355 Frontier Restaurant 12945 IN-57 812-867-6786 Gatti Town 316 N Green River Rd 812-473-3800 Gemeca Inn 802 E Locust St Fort Branch, IN 812-753-4441 Get and Go Casseroles 6840 Logan Dr 812-475-8830 Golden Corral (East) 130 Cross Pointe Blvd What’s Cookin’! 2015 - 2016

Highland Inn 6620 N First Ave 812-402-2544 Hilltop Inn 1100 Harmony Way 812-422-1757 Hornville Tavern 2607 W Baseline Rd 812-963-0967 IHOP 601 N Burkhardt Rd 812-471-0510

7247 Main St Wadesville, IN 812-673-4996 Libby & Mom’s Café 2 Richardt Ave 812-437-3040

Log Inn 12491 S 200 E Haubstadt, IN 812-867-3216 Built in 1825, the Log Inn is the definition of a local tradition, officially recognized as the oldest restaurant in Indiana. If you need further proof, consider that Abraham

(West) 5125 Pearl Dr 812-424-3348 Old Mill 5031 New Harmony Rd 812-963-6000

Pie Pan 905 North Park Dr 812-425-2261 A frequent winner of the Evansville Courier and Press Readers’ Choice Award, the Pie Pan is on everyone’s favorite restaurant list. Their breakfast menu will get your day off to a great start – eggs, bacon,

Rafferty’s 1400 N Green River Rd 812-471-0024 Red Fez (Hadi Shrine Building) 6 Walnut St 812-423-4285 Red Wagon 6950 Frontage Rd Poseyville, IN 812-874-2210 Riverbend Food Factory 713 N Green St Henderson, KY 270-827-2206

RESTAURANT LISTINGS

812-473-1095 (Henderson) 1320 N Green Street 270-869-9310

Rockhouse at Wolf’s 31 N Green St Henderson, KY 270-212-1151 Rose Hill Café 8133 Rose Hill Rd Newburgh, IN 812-853-8443

Smitty’s Italian Steakhouse 2109 W Franklin St 812-423-6280

Ivy Room @ SWIRCA 16 W Virginia St 812-464-7800 Koodie-Hoo’s 231 W 2nd St Mt. Vernon, IN 812-838-5202 Korner Inn 15 W Main St Elberfeld, IN 812-983-4200 KT’s Fire Grill What’s Cookin’! 2015 - 2016

Lincoln once dined there.

The family style food is beloved – from the fried chicken to the ham and side dishes including mash potatoes, corn and green beans.

Merry-Go-Round Restaurant 2101 US-41 812-423-6388 O’Charley’s (East) 7301 E Indiana St 812-479-6632

sausage, pancakes and much more. The dinner menu includes beloved specials like country fried steak, open face roast beef and meatloaf. And don’t forget dessert! You can’t leave without trying a piece of their incredible pies. The Pie Pan is homecooked food at its best.

Popeye’s 3300 N 1st Ave 812-423-4291

Once a favorite tavern, Smitty’s has transformed into Evansville’s only west-side Italian dining experience. It boasts fresh, cooked to order steaks, pastas and more.

With a quaint dining room and a cozy patio, Smitty’s is ideal for a family outing or an unforgettable date night.

St. Joe Inn 9515 St Wendel Rd 812-963-9310

Stoll’s Country Inn 19820 Castle Creek Dr 812-867-7330 www.EvansvilleDining.com • 83 •

RESTAURANT LISTINGS

Stoll’s Country Inn’s Amish and Mennonite homestyle cuisine features a large selection of daily entrees on their delicious buffet. With a menu that changes daily, some of their entrees include succulent sliced roast beef, country pork chops, their signature meatloaf and smoked sausage.

Zesto’s 102 W Franklin St 812-424-1416

FINE DINING Bonefish Grill 6401 E Lloyd Expy 812-401-3474 CKB Commonwealth Kitchen & Bar 108 N 2nd St Henderson, KY 270-212-2133

Cork ‘N Cleaver 650 S Hebron Ave 812-479-6974

520 N St New Harmony, IN 812-682-4431

Edgewater Grille 1 E Water St Newburgh, IN 812-858-2443

Established in 1964, the Red Geranium Restaurant is one of the region’s most charming and romantic restaurants. Serving breakfast, lunch and dinner, the Red Geranium Restaurant offers seasonal American cuisine and Midwest favorites.

The restaurant also offers an extensive international wine list, and diners may enjoy three distinctively different dining rooms.

Madeleine’s Restaurant 423 SE 2nd St 812-491-8611

NW Chophouse & Wine Bar 7799 IN-66 Newburgh, IN 812-853-9500 With fresh fish flown in daily, you are guaranteed the highest quality seafood experience at NW Chophouse. From the salmon filet to the crab cakes, every dish is bursting with flavor. And if you truly enjoy a tender

• 84 • www.EvansvilleDining.com

Orange Leaf 701 N Burkhardt Rd 812-401-5215

FROZEN TREATS

Sweet CeCe’s 4827 Davis Lant Dr 812-477-5276

Coldstone Creamery (East) 6401 E Lloyd Expy 812-437-2653 (West) 5435 Pearl Dr 812-461-0100

GERMAN

Cavanaugh’s (Tropicana Evansville) 421 NW Riverside Dr 812-433-4333 Flawless steaks. Fresh seafood. Impeccable service. Enjoy the finest cuisine paired with sweeping river views.

Cavanaugh’s is the perfect place for the perfect evening. Limited to individuals 18 years of age or older. The casual upscale atmosphere of the Piano Bar at Cavanaugh’s is the ideal place to meet friends - or clients. Enjoy signature martinis, delicious appetizers or indulge in the full dinner menu of Cavanaugh’s.

with their award winning delicious gelato. And satisfy your hunger with their famous Paninis and a selection from their soup and salad menu. Complete your visit by enjoying Italian coffees, Italian sodas, Gelazzies (shakes and smoothies), and more. A variety of bakery items available daily, cakes, pies, brownies, bars, and cookies!

Gerst Haus 2100 W Franklin St 812-424-1420 Experience the best in German food in an authentic beer hall atmosphere. Signature dishes include fresh wiener schnitzel, bratwurst and corned beef and cabbage. The Gerst Haus features giant frozen fishbowls of Gerst Amber beer as well as 26 draughts and a large selection of imported beers.

steak, NW Chophouse is your place. To top it off, they have an impressive wine list to perfectly complement your meal.

Red Geranium (New Harmony Inn Resort)

Jeanne’s Gelato 2003 Lincoln Ave 812-479-8272 You can experience authentic “Flavors of Italy” at Jeanne’s Gelato.

Relax as you smell the fresh baked waffle cones, and indulge yourself

GREEK Acropolis Fine Greek Cuisine and Spirits 501 N Green River Rd 812-475-9320 From their popular Greek Night themed What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

Tin Fish

www.EvansvilleDining.com • 85 •

RESTAURANT LISTINGS

events to casual midweek evenings, the best in Greek cuisine is always served up at The Acropolis. Doros, the owner/operator, is originally from Cyprus, the Mediterranean island off the Greek coast, and it is from that background that he has designed the menu and flavor of Acropolis. For something you don’t normally find in these parts, try the lamb shanks or stuffed Greek chicken.

INDIAN Taj Mahal Indian Cuisine 900 Tutor Ln 812-476-5000 Taj Mahal Indian Cuisine offers delicious regional specialties. Some are hot and spicy, some mild and some are laced with curried sauces.

They use only the finest and freshest natural

clay oven. They invite you to enjoy their warm setting, friendly service and variety of traditional dishes!

Taste of India 4700 Vogel Rd 812-909-2880

an intimate dinner for two. Biaggi’s is a casual setting that offers one of the finest selections of wine in the area, making it easy to pair the right

• 86 • www.EvansvilleDining.com

Lucy Bella’s Pizzeria

IRISH Ri Ra Irish Pub 701 NW Riverside Dr 812-426-0000

ITALIAN/

MEDITERRANEAN Angelo’s 305 Main St 812-428-6666

Biaggi’s Italiano 6401 E Lloyd Expy #3 812-421-0800 With a beautiful décor and classy menu filled with imported pastas, beef, chicken pork and seafood entrees, Biaggi’s

dish with the right glass.

Don’t forget about their delectable desserts, too!

2201 US-41 Henderson, KY 270-212-2352

Café Arazu 17 W Jennings St Newburgh, IN 812-842-2200

Manna Mediterranean Grill 2913 Lincoln Ave 812-473-7005

Dilegge’s Italian 607 N Main St 812-428-3004

Oh, Manna, this place is good – fresh, flavorful and fast meals inspired by the regions surrounding the Mediterranean Sea. Come in and try delicious, authentic Mediterranean dishes: beef gyros, lamb kabobs, chicken shawarma, tabbouleh salad, fresh falafel and so much more. This locally owned business is dedicated to serving you only the freshest vegetables, grains, legumes and meats flavored with exotic spices. Take a break from the usual and enjoy a Manna meal.

House of Como 2700 S Kentucky St 812-422-0572

ingredients in every dish.

Many are prepared in authentic Indian fashion, like savory Tandoori Chicken roasted in a

Little Italy 4430 N 1st Ave 812-479-7777

is truly beyond the ordinary. It’s the perfect location for a group celebration, a night out with the family or

House of Como is truly one of Evansville’s best kept culinary secrets.

Featuring Italian, Arabic and Lebanese cuisine, steak and seafood, it remains a cornerstone of the local dining scene.

Don’t let the eclectic exterior fool you. Inside you will find not only unique dishes but some of the best traditional food around, too.

What’s Cookin’! 2015 - 2016

Zuki Japanese Grill 1448 N Green River Rd 812-477-9854

Oasis Cafe 5702 E Virginia St (812) 602-3660

KOREAN Jaya’s 119 SE 4th St 812-422-6667

This new addition to the east side restaurant scene offers a great selection of Mediterranean fare including Grilled Kafta Kabob, Lamb Shank and Shish Taouk plus delicious soups, salads and sandwiches. Owner Raffi is a fixture in the tri-state with a long history of serving up amazing food, so you know it’s going to be good!

LIGHTER FARE Sara’s Harmony Way 500 E Church St New Harmony, IN 812-682-3611

MEXICAN Cancun Mexican 341 S Green St Henderson, KY 270-826-0067

Olive Garden 1100 N Green River Rd 812-473-2903

Sauced Italian Restaurant 1113 Parrett St 812- 402-2230 An exceptional alternative to typical Italian food and a highlight of the burgeoning Haynie’s Corner Arts Disctrict, Sauced has already become a local favorite with a fairly priced menu that includes such delicious creations as The “Casalena,” Shrimp Pugliese, and Stuffed Chicken Parmesan plus amazing appetizers like Sweet Prosciutto, Salmone and Ratano Carpaccio.

Find out why people are coming from all over the tri-state to enjoy the Sauced experience!

What’s Cookin’! 2015 - 2016

RESTAURANT LISTINGS

Milano’s Italian Cuisine 500 Main St 812-484-2222

Smitty’s Italian Steakhouse 2109 W Franklin St 812-423-6280 Once a favorite tavern, Smitty’s has transformed into Evansville’s only west-side Italian dining experience. It boasts fresh, cooked to order steaks, pastas, and more.

With a quaint dining room and a cozy patio, Smitty’s is ideal from a family outing or an unforgettable date night.

JAPANESE Fuji Yama 915 North Park Dr 812-962-4440 Ginmiya Asian Diner

4827 Davis Lant Dr 812-471-8100

Chava’s Mexican 4202 North 1st Ave 812-401-1977

Iwataya Japanese Restaurant 8401 N Kentucky Ave 812-868-0830

Chido Mexican Grill (Tropicana Evansville) 421 NW Riverside Dr 1-800-342-5386

Kanpai Sushi & Asian Bistro 4593 Washington Ave 812-471-7076

Get ready to immerse yourself in a bold, new, eating experience! From the island-themed design, music and surf videos, to rice bowls salads and signature Chido Fish Tacos, your senses will be dazzled. Located between Ri Ra Irish Pub and Boogie Nights, Chido Mexican Grill features frozen margarita machines, multiple craft beer taps, free downtown lunch delivery and catering options.

Roppongi Japanese Steak & Sushi 7221 E Indiana St 812-437-5824 Tokyo Japan 3000 N Green River Rd 812-401-1020 Tokyo Teppanyaki 2222 US-41 Henderson, KY 270-869-1968

Gerst Haus

www.EvansvilleDining.com • 87 •

RESTAURANT LISTINGS

Chipotle Mexican Grill 499 N Green River Rd 812-471-4973 City Taco 2403 Washington Ave 812-477-1955 El Charro 720 N Sonntag Ave 812-421-1986 El Maguey 3250 Warrick Dr Boonville, IN 812-897-6666

El Patron 943 North Park Dr 812-402-6500

If you love great Mexican food, great service, and great prices, El Patron is the place for you. This north side favorite is known for its welcoming

disappointed.

El Rio Mexican Cuisine 1919 N Green River Rd 812-471-1400 Fiesta Acapulco 8480 High Pointe Dr Newburgh, IN 812-858-7777 Hacienda Mexican Restaurant (East) 990 S Green River Rd 812-474-1635 (North) 711 N 1st Ave 812-423-6355 (West) 5440 Pearl Dr 812-422-2055 Hot Head Burritos 5625 Pearl Dr 437-5010 Jalisco Mexican

restaurant in Evansville, La Campirana has already built a loyal following with an irresistible selection of quesadillas, gorditas, tacos, sopes and tortas.

Conveniently located in Washington Square Mall, it doubles as a fresh fruit and juice bar, catering to health-conscious patrons in search of something more nutritional than the usual fare. Word of mouth is fantastic - come in and taste for yourself!

Los Bravos (East) 6226 E Waterford Blvd 812-474-9078 (North) 3534 N 1st Ave 812-424-4101 (West) 4630 W Lloyd Expy 812-464-3136 atmosphere and different take on the usual Mexican fare – not to mention the “Gigante Burrito” challenge. Lunch specials are only $7, drink and tax included! The portions are more than generous, so you always leave satisfied. Give El Patron a try – you won’t be • 88 • www.EvansvilleDining.com

Restaurant 4044 Professional Ln Newburgh, IN 812-490-2814

La Campirana 1212 Washington Square 812-550-1585 The newest Mexican

One of the area’s favorite and most authentic Mexican restaurants, Los Bravos is the place to go for fast and delicious burritos, enchiladas, quesadillas, tacos and so much more. Choose from the menu or create your own dish. They’re famous for their margaritas which go perfectly with most any appetizer but

especially the chips and various cheese and salsa dips. Bravo, indeed!

Los Portales 3339 N Green River Rd 812-475-0566 Los Toribio’s (North) 2810 US-41 Henderson, KY 270-830-6610 (South) 1647 S Green St Henderson KY 270-831-2367 Los Tres Caminos 12100 US-41 812-868-8550 Moe’s Southwest Grill 6401 E Lloyd Expy 812-491-6637 Qdoba Mexican Grill 922 N Burkhardt Rd 812-401-0800 Riviera Mexican Grill 10604 SR-662 Newburgh, IN 812-490-9936 Taco Tierra 420 S Green River Rd 812-402-8226 Tequila’s Mexican 408 Woodwind Plz Mt. Vernon, IN 812-838-2392 What’s Cookin’! 2015 - 2016

Archie & Clyde’s 8309 Bell Oaks Dr Newburgh, IN 812-490-7778 Azzip Pizza 5225 Pearl Dr 812-401-3572 Big M’s Pizzeria 1313 N 1st Ave 812-434-6909 Bordy’s Pizza 8000 Bell Oaks Newburgh, IN 812-490-2100 Boston’s Gourmet Pizza 3911 Venetian Dr Newburgh, IN 47630 812-853-3400 Brick Pizzeria 101 NW 1st St 812-602-3035 Cici’s Pizza (East) 101 S Green River Rd 812-477-2424 Dave’s Sports Den 701 N Weinbach Ave 812-479-8887 Deerhead Sidewalk Cafe 222 E Columbia St 812-425-2515 Firedome Pizza & Wings 2046 US-41 Henderson, KY 270-831-1977 Firehouse Subs 1031 N Green River Rd 812-477-2141 Gardo’s Italian Oven What’s Cookin’! 2015 - 2016

13220 Darmstadt Rd 812-868-8071 Gattitown 316 N Green River Rd 812-473-3800 Heady’s Pizza 4120 N 1st Ave 812-437-4343 Highland Pizza Shop 6669 Kratzville Rd 812-402-8900 Kipplee’s 2350 E Division St 812-479-1542 Lombardi’s New York Pizza 513 Barrett Blvd Henderson, KY 270-854-4391 Lucy Bella’s Pizzeria 2201 US-41 Henderson, KY 270-212-2352

Caprese, a wake-up call for the taste buds. The atmosphere is instantly comfortable, casual yet classy.

your dining experience.

Mister B’s Pizza 2611 US-41 Henderson, KY 270-826-1111

Papa John’s (East) 303 N Weinbach Ave 812-477-7700 5436 E Indiana St 812-473-5200 (North) 4204 N 1st Ave 812-425-2345 12414 Hwy 41 North 812-867-7272 (West) 4814 W Lloyd Expy 812-423-7272 (Newburgh) 3955 Hayley Dr 812-858-7272

Old Chicago 6550 E Lloyd Expy 812-401-1400

Parkway Pizza 3911 Broadway Ave 812-423-3339

From Old Chicago’s impressive line-up of world class craft beers

Pizza Chef (Newburgh) 4938 SR-261 812-853-3338 (Boonville) 423 W Main

to their famous selection of thick crust pizzas, zesty, grade A burgers and incredible wings, there are so many reasons to visit the OC. And be sure to check out their Rewards program which offers all sorts of added value to

St 812-897-1600

Mama Roma’s (East) 2008 E Morgan Ave 812-422-1212 (South) 3115 Covert Ave 812-477-6262 (North) 3904 N 1st Ave 812-421-3000

RESTAURANT LISTINGS

PIZZA/ SANDWICHES

Mama Mia’s (Tropicana Evansville) 421 NW Riverside Dr 812-433-4227 Combining the best aspects of hometown joints and large chains, Mama Mia’s at Tropicana Evansville achieves a difficult balancing act. This Italian eatery has very reasonable prices and a great variety of dishes including a delicious Double Deluxe pizza and Parmesan Gnoochis and appetizers like the Calamari Fritti. Mama Mia’s also has a great wine list and amazing salads like the Mia

Pizza Depot 2801 Boonville-New Harmony Rd 812-867-9131 Pizza King (East) 1033 S Weinbach Ave www.EvansvilleDining.com • 89 •

RESTAURANT LISTINGS

812-476-9441 (West) 220 N St. Joseph Ave 812-424-7976 (Newburgh) 7777 SR-66 812-853-3368

everyone with a smile and making them feel welcome. The Nameless Pizza is their signature

812-402-4733 Shylers Wood Fired Grill 405 S Green River Rd

Turoni’s Pizzery & Brewery 408 N Main St 812-424-9871

Pizza Revolution 812-430-5945 Roca Bar North 12301 US-41 812-868-8898

Turoni’s ForgetMe-Not-Inn 4 N Weinbach Ave 812-477-7500

Roca Bar South 1618 S Kentucky Ave 812-422-7782 Rockhouse at Wolf’s 31 N Green St Henderson, KY 270-212-1400 Rounders Pizza 510 W Mill Rd 812-424-4960

Rounders Too 12731 N Green River Rd 812-867-7172 Known for superb thin crust pizza, Rounders Too is one of the friendliest

restaurants in town.

Owners Stacia Miller and Joe Sells know most of their customers by name and take pride in greeting • 90 • www.EvansvilleDining.com

out together and there’s always great blues music playing. You’ll be talking about Talk of the Town, too!

creation, prepared upsidedown with the sauce on top and a mound of cheese, meat and fresh veggies below, plus Creole spices that seal the deal.

Rounders Too also has some of the coldest and cheapest beer around.

What are you waiting for?

Sam’s Pizzeria 2011 W Delaware St 812-423-3160 Sandy’s Pizza

609 S Main St Ft. Branch, IN 812-759-3972 Schaum’s Pizzeria 240 S Green River Rd

812-476-4599

Turoni’s Pizza 8011 Bell Oaks Dr Newburgh, IN 812-490-5555

Slice The 2011 Lincoln Ave 812-476-8518

Walther’s Golf ‘n Fun 2301 N First Ave 812-464-4472

Spankey’s Una Pizza 714 N Sonntag Ave 812-402-6776

Woody’s Pizzeria 518 S Main St New Harmony, IN 812-682-6666

Susan Bobe’s Pizza 101 W Broadway St Princeton, IN 812-385-2554

PRIVATE DINING

Talk of the Town Pizza 1200 Edgar St 812-402-8696

Edgewater Grille 1 E Water St Newburgh, IN 812-858-2443

Home of brick oven pizza and da blues, Talk of the Town is fast becoming just that under its new owners. Along with perfectly cooked pizzas, they also feature a great selection of sandwiches including an unforgettable Stromboni that pairs with Grippos and a pickle for a true Evansville experience.

The beautiful, expansive patio areas out back are ideal for the whole family to enjoy a day or night

Ivy Room at SWIRCA 16 W Virginia St 812-464-7800

Just Rennie’s 100 SE 4th St 812-401-8098 Chef Doug & Marla Rennie open their doors to their comfortable, Tuscany-inspired bistro to Downtown diners daily.

Classic beef or vegetarian lasagna, chicken and asparagus crepes and What’s Cookin’! 2015 - 2016

Kirby’s 1119 Parrett St 812-422-2230

Old Post Office 100 NW 2nd St 812-253-2102 Schmitt Catering & More 812-909-0566/812-7746547

SEAFOOD

the highest quality seafood experience at NW Chophouse. From the salmon filet to the crab cakes, every dish is bursting with flavor.

The full service bar has a great selection of wines to complement the menu.

Par-K Seafood 757 S Green River Rd 812-401-5222

Then, check out the rest of the menu that boasts the largest oysters in the area that come fresh from the Chesapeake Bay. The service is as friendly and impeccable as the atmosphere. So, come in, eat, drink and even take in some live music.

SPANISH

Red Lobster 4605 Bellemeade Ave 812-477-9227

Eclipse Bistro 113 SE 4th St 812-463-6040

Tin Fish 300 W Jennings St Newburgh, IN 812-490-7000

A small, independentlyowned and operated restaurant in downtown Evansville, Eclipse offers a warm, cozy, romantic

Bonefish Grill 6401 E Lloyd Expy 812-401-3474 Gator’s Hot Fish House 1203 N Main St 812-402-7775

Flawless steaks. Fresh seafood. Impeccable service. Enjoy the finest cuisine paired with sweeping river views.

Cavanaugh’s is the perfect place for the perfect evening. Limited to individuals 18 years of age or older. The casual upscale atmosphere of the Piano Bar at Cavanaugh’s is the ideal place to meet friends - or clients. Enjoy signature martinis, delicious appetizers or indulge in the full dinner menu of Cavanaugh’s.

Haub House 101 E Haub St Haubstadt, IN 812-768-6462

Madeleine’s Fusion 423 SE 2nd St 812-491-8611

What’s Cookin’! 2015 - 2016

Cavanaugh’s (Tropicana Evansville) 421 NW Riverside Dr 812-433-4333

Double D’s 1206 E Main St Boonville, IN 812-897-8813

Lure Seafood & Grille 401 W 2nd St Owensboro, KY 270-240-4556

With fresh fish flown in daily, you are guaranteed

STEAKHOUSES

Cork ‘N Cleaver 650 S Hebron Ave 812-479-6974

Harbor Bay Seafood 4428 N 1st Ave 812-423-0050

NW Chophouse & Wine Bar 7799 IN-66 Newburgh, IN 812-853-9500

with our famous house sangria or a glass of wine from our selection of vineyards.

RESTAURANT LISTINGS

pecan-crusted pork tenderloin are among just a few of the lunch highlights. Lastly, be sure not to leave before you’ve had one of the almostfamous Just Rennie’s cookies.

A quiet little fish joint with a large bite of flavor! Try their fish & chips as well as their famous fish tacos.

and relaxed ambience.

It reflects the Spanish romance and unique eclectic concept of dining.

Enjoy a variety of tapas

The atmosphere of this family restaurant may be upscale, but the prices are more than reasonable considering the superior quality of the food. All of the meats are carefully selected, aged in the www.EvansvilleDining.com • 91 •

RESTAURANT LISTINGS

Haub House locker, handcut and trimmed. People travel many miles from many states to enjoy their excellent steaks and seafood. It’s guaranteed that your visit will be pleasant and enjoyable.

Hornet’s Nest 11845 Petersburg Rd 812-867-2386

House of Como 2700 S Kentucky Ave 812-422-0572 House of Como is truly

one of Evansville’s best kept culinary secrets.

Featuring steaks, seafood, and Lebanese, Arabic and Italian cuisine, it remains a cornerstone of the local dining scene. Don’t let the eclectic exterior fool you.

Inside you’ll find not only unique dishes but some of the best traditional food around, too.

Logan’s Roadhouse (East) 1 N Burkhardt Rd 812-471-8403 (West) 5645 Pearl Dr 812-421-0908 Longhorn Steakhouse 320 N Green River Rd 812-473-2400 Madeleine’sRestaurant • 92 • www.EvansvilleDining.com

812-476-5405

423 SE 2nd St 812-491-8611

NW Chophouse & Wine Bar 7799 IN-66, Newburgh, IN 812-853-9500 If you truly enjoy a perfectly cooked steak bursting with flavor, NW Chophouse should be on your short list of restaurants to try. Along with tender rib-eyes and filets, enjoy delicious chicken and seafood

options and an impressive wine list.

Outback Steakhouse 7201 Indiana St 812-474-0005

Smitty’s Italian Steakhouse 2109 W Franklin St 812-423-6280

unforgettable date night.

Texas Roadhouse 7900 Eagle Crest Blvd 812-477-7427 It all began on February 17, 1993, when Kent Taylor opened the first Texas Roadhouse in Clarksville, Indiana. Kent’s goal was to own not just a family restaurant and not just a steak restaurant, but a place where everyone, of all ages, could come and have a great meal and great fun for a great price.

Western Rib-Eye has been making people happy for nearly four decades with a menu featuring some of the tri-state’s best steaks, most tender ribs and freshest seafood.

They also cook up a phenomenal burger that more than measures up to the quality of their signature plates. And don’t forget their hugely popular “create your own” salad bar – it’s always loaded with a great selection of fresh veggies and much more.

THAI Thai Papaya 1434 Tutor Ln 812-477-8424

VIETNAMESE Vietnamese Cuisine 4602 Vogel Rd 812-479-8818

Western Rib-Eye & Ribs 1401 N Boeke Rd

Once a favorite tavern, Smitty’s has transformed into Evansville’s only west-side Italian dining experience. It boasts fresh, cooked to order steaks, pastas, and more.

With a quaint dining room and a cozy patio, Smitty’s is ideal from a family outing or an What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

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What’s Cookin’! 2015 - 2016

What’s Cookin’! 2015 - 2016

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What’s Cookin’! 2015 - 2016