WHAT’S COOKIN’! 2016-2017
The Tri-State’s Dining and Menu Guide
Haub Haub Steak Steak House House
Pizza Pizza King King
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contents W H AT ’ S C O O K I N ’ TA B L E O F
CHECK OUT ALL THE GREAT RECIPES AND ARTICLES IN OUR 2016/2017 ISSUE OF WHAT’S COOKIN’!
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M A S T E RC H E F C H R I S T I N E H A An Interview with the “Blind Cook”
‘A PP ’SO LU T E LY D E LI C I O US! The Tri-State’s Best Meal Starters
E VA NS V I LLE’S H A LE Y M AT T E S A Chat with the Chopped Junior Champ C ATC H I N G U P W I T H C H E F C H A SE M E N E E LY Food Network Star Keeps it Real in Colorado VEGAN COOKING FOR LIFE & LOVE Putting Your Heart into Healthy Eating THE C ASSEROLE CONUNDRUM UE Grad vs. Home-Cooked Meal C ARDINAL SPIRITS Bloomington-based Distillery making National Impact
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PAGE 22 HALE Y MAT TES
CHRISTINE HA’S RECIPE FOR PROSCIUTTO ARUGULA PIZZA
ALSO INSIDE THIS ISSUE: 26 38 46 60
RECIPES RESTAURANT SPOTLIGHT: GATTITOWN MENUS RESTAURANT LISTINGS
PAGE 40 VEGAN COOKING EVANSVILLEDINING.COM
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T H E T R I - S TAT E ’ S D I N I N G & M E N U G U I D E
Publisher BRIAN BENNETT
Operations Manager LEXIE MEDINA
Managing Editor & Writer THOMAS ELLIS
Account Representatives ALYSHA RICE
Production Manager, Designer & Layout Artist KELSEY HALBIG
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Staff Writer WHITNEY PATTERSON
Contributors LAURA ENGRAM, MARISA PATWA, NATHAN SIMON
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n 2012, Houston’s Christine Ha quietly entered the competition for season three of Fox’s flagship cooking show, MasterChef, but soon became the focus for a very unexpected reason: she’s blind. Having gradually lost her sight beginning in 2004 due to a condition known as neuromyelitis optica, the Helen Keller Personal Achievement Award winner had to recalibrate her entire world and adjust to looking at life through a fog. But she kept right on cooking, carrying on the traditions of her Vietnameseborn mother who passed away when Ha was just a teenager. Of course, even with all five senses intact, surviving a Gordon Ramsayhelmed reality show is a Herculean task. Without vision, it seems impossible. But not only did Ha surprise everyone - judges and fellow competitors alike - with her culinary skills and amazing palate, she advanced all the way to the finals, winning the $250,000 prize and a cookbook deal. Quite remarkably, Fox’s first and only blind contestant was crowned MasterChef.
CHRISTINE HA 6 | WHAT’S COOKIN’! 2016-2017
In addition to being a phenomenal talent in the kitchen, Ha has a bachelor’s degree in business administration from the University of Texas at Austin, an MFA in creative nonfiction/ fiction from the University of Houston and has created a Canadian cooking show for the blind, Four Senses. She’s currently researching her much-anticipated second cookbook, the follow-up to 2013’s Recipes from My Home Kitchen: Asian and American Comfort Food.
good, that was a small accomplishment for me. Because before that I think I had tried to make two or three or four dishes and they all turned out pretty much inedible. So, there have been a lot of small victories on the way and there are probably a lot more failures on the way [laughs].
When you ﬁrst arrived on the set of MasterChef, did the other contestants take you seriously?
To some people, “comfort food” means chips or sweets or unhealthy things they eat when they feel down. However, you took a whole different approach to it with your cookbook. The phrase itself kind of has a bad rap, because people really do think that it’s the kind of food that’s really fattening - it’s thick and rich and something that you would eat in the wintertime or when you’re sad. I guess that it is one deﬁnition of comfort food, but I think comfort food coming from a broader perspective is the type of food that brings back certain memories or has a nostalgic or sentimental value for a person when they eat it. So my idea of comfort food could be different from your idea of comfort food which could be different from another’s person idea of comfort food. So, for me, my cookbook was about my personal story and my personal take on what comfort food is to me. I was born of Vietnamese parents but raised mostly in Texas - so my idea of comfort food is a mixture of those two types of cuisines. I ate a lot of home-cooked Vietnamese food, but I also ate a lot of what is probably considered very traditional American food as well. I thought that it would be a good trip down memory lane to write a cookbook where I got to explore the recipes of the food that I grew up eating.
Were you concerned at all about the nutritional value of the “comfort foods” that you compiled for your cookbook? I think that when you talk about comfort food, it does tend to bring up ideas of high caloric food, but I think in this day and age, America - and, really, the world - is much more health-conscious. There is a trend that you see going towards lowcarb or the Paleo diet or things with low sugar. So for my daily cooking and everyday cooking,
I do tend to cook on the healthier side. But I think comfort food is something that should be celebrated and maybe something that I make on occasion - or just when I have the urge. Because I think that my philosophy in life is also “everything in moderation.” I think ﬁrst and foremost, you need to be happy with what you’re eating. So, I think if I was going to be happy eating peas and carrots or ﬁlleted ﬁsh every day, then that’s what I would do. But if once in a while I want, like, mac-ncheese or pizza or something, then I feel like that’s ok in moderation. Because I really feel like living as much of a stress-free life as you can and just being happy is the most important thing for your health. I think stress is a big cause of many auto-immune conditions - and I have an auto-immune condition. Growing up I was very much a stress ball - and in some ways I still am. But I’m slowly learning to manage that as I get older, and I don’t think we give enough credit to emotional and mental well-being. I think if some kinds of comfort food can do that for you, then by all means do that. But I think everything should be done in moderation.
Not at all. I mean, I didn’t catch wind of it myself until much later on when I became friends with some of the contestants and they told me the word around the block that was everyone was saying. Many of them didn’t think I was a real person. They thought I was an actor or that I was faking being blind or I was really terrible and was just one of those people that was being brought on for the ratings - you know how sometimes the auditions have some really crazy people. So, I think a lot of people did not take me seriously. I mean, there were some people that were very nice and treated me just like anyone else. We would talk about food, and they would help guide me to the restroom or whatever. But I think one evening a bunch of us were together and someone who was friendly with me did come right out and ask me, ‘Are you really going to cook and are you really going to use a knife and how are you going to make your recipes?’ So, I think a lot of people Cont. on page 8
Cooking-wise, did you have a big breakthrough at any point or was your progression incremental? I would say that it was mostly incremental, because I think it just takes a lot of practice and experimenting and experience to get better at a craft or a hobby, but there are certain memories I have of - I wouldn’t call them breakthroughs but maybe small milestones. I can remember the ﬁrst dish I cooked that was successful which was a Vietnamese Ginger Braised Chicken. I followed the recipe in a cookbook pretty much to a T. It’s not like I ﬁgured it out on my own, but the fact that I followed a recipe and it turned out successful and edible and really
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all about strategy and how you play the game - every challenge is different. There are a lot of factors that go into it - it’s not necessarily about being the best cook.
The final episode didn’t air until many weeks later. Was it difficult to keep your victory under wraps? And what was the aftermath like? A lot of people wanted to know
were under the impression that I was going to stand on the sidelines and tell my husband - who was with me for the top 100 audition - how to do all the cooking, that I was just going to read out a recipe. I was kind of taken aback, but I thought it was hilarious, because from my perspective, that’s just me and what I do - it’s very normal to cook without sight. But I guess from an outsider’s perspective it’s really interesting or fascinating. When it was my time to cook for the top 100, we were all in a warehouse, and the whole place fell silent. Then someone shouted out, ‘We’re all watching you, Christina.’ There was like a huge roar and applause. I think that’s when everyone realized I was the real deal. But even after that, at the beginning of the competition, people didn’t take me seriously - that’s why I was always chosen last for a lot of the team challenges. I didn’t resent that at all - I think they were just playing smart. If I was in their position, I would do the same thing. MasterChef, like a lot of other competitions, is really a matter of strategy. You have to figure out what you can do to be the best you can be in a certain challenge. I think I did that well enough to help me get to the top.
Chef Ramsay - who is generally very tough to impress - was quite generous with his praise for you during the competition. I think I was really happy with the praise but at the same time, I couldn’t see how everyone else’s dishes looked or tasted - I didn’t know what kind of skills they had in the kitchen. So, I was always second guessing - was constantly doubting myself regardless of the praise all the way up till the moment that I won. Even after that, I was like, ‘Am I really the one that won or that should have won?’ But in hindsight, I do think that it was
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if it was hard keeping it a secret, because I had to keep mum about it as each episode aired. For me, it actually wasn’t that hard - I told nobody. The only people that knew were the ones who had gone to the taping of the finale. Even my father who was living in Vietnam at the time did not know. I actually found it funny and enjoyable that everyone was asking me and bugging me about it all the time. Every time I did an interview they would try to catch me lying - try and trip me up to see if I had won. But I enjoyed the suspense and seeing my friends watch the show and not know what was going to happen - and then watch the next week. Not to mention that it was easy to keep the secret since Fox could sue me for a million dollars if I released the secret ahead of time [laughs]. It was weird as the show was airing and I started getting recognized at the grocery store. I wouldn’t say that I’m private or reserved, but I’m more of an introvert. I don’t crave attention or fame. So when all that attention started falling on me, it was a very strange period. I started feeling like I was being judged for a lot of the things that I did or ate or said - people would look at my grocery cart and wonder what I was buying; it made me feel very insecure. Everyone had this angelic image of me - that I don’t cuss, I’m really nice, I’m awesome. But I’m human. Now I’m much more secure in who I am, and I’m not so apologetic about the things I eat, the things I do and say. I’ve only been able to do that because I’m older and more mature.
temperature and texture - how it’s all put together. Is it seasoned well? Is there a balance of flavors. On MasterChef, I actually enjoyed the plating portion of cooking the most. I felt very calm, whereas the whole process leading up to that with the cameras in your face and the judges coming by to talk to you, getting all the ingredients together, etc. - it’s crazy.
Considering your MasterChef title and business education, are you looking to open a restaurant at some point? I have been thinking about that for a long time, and I think now is the time when I’m looking more seriously into it. I’m looking to do something here and also in Vietnam - everything is still kind of in the development stage, so there’s not really much to tell you about it, but I am looking to open something. As far as a concept, I have several different concepts in mind - I’m kind of from the mindset that you shouldn’t wait until it feels like the perfect moment. It’s more about just getting down to work and doing it. That attitude carries over into the restaurant. I don’t have one set menu in mind - it will simply depend on what’s right for the location, the timing, etc.
And there’s also a second cookbook in the works. Yes, it’s exciting - there are a lot of things that I have in the works. I’m going through my recipes that I’ve built up for the last four years since MasterChef - I’ve written down and saved a lot of them through all the cooking that I’ve done on my show in Canada, Four Senses, and also ideas inspired from my travels. I have this collection now, and I think I’m ready to start curating and figure out what I want to put in the next cookbook and what the theme will be.
For more info, visit christineha.com and theblindcook.com.
In 2015, you became a judge on MasterChef Vietnam. What challenges did your lack of sight present in that respect? I definitely had trouble judging the plating and the presentation. So, I kind of deferred to other judges to do that. I would ask for a description but of course, that description is inevitably biased by how they see it. But I couldn’t put my hands all over the plate and touch everything [laughs]. If that was allowed, then I could have pictured it in my head. But for me, from my perspective and sensibilities, it really does just come down to taste and the mouthfeel of a bite. It’s about
Try these delicious comfort foods with a savory twist, straight from Christine Ha herself!
Oven Fried Chicken 2 (3 lbs.) chickens, each cut into 8 pcs. 1 qt. buttermilk 2 c. all-purpose flour 1 tbsp. kosher salt 1 tbsp. freshly ground black pepper 1 tsp. dried basil 1 tsp. chili powder 1 tsp. garlic powder
PREP TIME: 10 MINS
1 tsp. dried marjoram COOK TIME: 1 tsp. onion salt 1 HOUR 1 tsp. dried oregano 1 tsp. paprika 1 tsp. ground sage 2 tbsp. MSG vegetable shortening or oil for frying
Place chicken pcs. in a baking pan and pour buttermilk over them. Cover with plastic wrap and refrigerate overnight. Combine flour, and all 11 herbs and spices in a lg. bowl. Take each chicken piece out of the buttermilk and cover liberally with flour mixture. Pour oil or shortening in a lg. heavy-bottomed stockpot to a depth of 1″. Heat oil to 360 degrees. Working in batches, carefully place several pieces of chicken in oil and fry for 3 min. on each side or until coating is a light golden brown. (It will continue to brown in the oven.) Don’t crowd the pieces. Remove chicken from oil and place each piece on a metal baking rack set on a sheet pan. Allow oil to return to 360 degrees before frying next batch. Preheat oven to 350 degrees. When all the chicken is fried, bake for 30 to 40 min. until chicken is no longer pink inside. Serve hot.
Prosciutto Arugula Pizza 1 c. flat beer 2 tbsp. butter 2 tbsp. sugar 1 tsp. salt 2.5 c. all-purpose flour 2.25 tsp. yeast dried herbs to taste (oregano, rosemary, thyme)
PREP TIME: 15 MINS olive oil pizza sauce prosciutto, cut into strips arugula, roughly chopped fresh buffalo mozzarella, thinly sliced parmesan cheese
COOK TIME: 25 MINS
Add beer, butter, sugar, salt, flour, yeast, and any herbs if using into bread machine in the order recommended by the manufacturer. Select DOUGH setting, and press START. Remove dough from machine when cycle is complete. Roll or press dough to cover pizza pans or stones, using dusted flour to prevent dough from sticking. Brush lightly with olive oil. Cover and let stand 15 min. Preheat oven to 400 degrees. Bake empty pizza crusts for approx. 10 min. Remove from oven and add sauce and mozzarella. Bake another 10 to 15 min. or until crust is lightly browned and crispy. Remove from oven, top with prosciutto and arugula. Grate parmesan cheese to taste. Serve hot. For a much quicker method, use premade pizza crust like Boboli.
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DELICIOUS It could be said that behind every amazing entree is an equally inspiring appetizer. Or in front of, more accurately.
n other words, as the old saying goes, you have to start somewhere... and what better place than with some of the tristate’s most delicious offerings from some of the most recognizable and revered restaurants around? Yes, there’s a very good reason why the nearly 20 locally-owned and franchised businesses on our list of appetizer gurus have been at it so long: quality, plain and simple. At every single place featured, you can always expect a well-prepared, fresh starter to get you primed and ready for the main course. Heck, many of the apps are practically meals unto themselves. And they’re almost all under $10, so you won’t break the bank even if you opt for the full dining experience and dessert to boot. Long story short, the next time you’re out for a meal in the tri-state, keep these ‘app’solutely delicious appetizers in mind...
Edgewater Grille APPETIZER: STUFFED PORTABELLA AMBROSIA As the saying goes at Edgewater, “Come for the food, stay for the view.” That’s not hyperbole, by the way. This longtime Newburgh favorite has a spectacular front row seat to the scenic surroundings of the Ohio River - a breathtaking view that perfectly complements the elegant interior and thoughtfully prepared menu that features some of the tri-state’s most delicious dishes, including Fresh Trout Almondine, Sauteed Eggplant with Capellini, Chicken Artichoke Pesto Pizza and Smoked Pork Loin Jacqueline. The latter is named after owner Jacquie Schen, a seriously talented chef who has put her heart and soul into the business. Wholly passionate about the food Edgewater serves, she strongly recommends the Stuffed Portabella Ambrosia for a dynamic starter. Enjoy the delicate ﬂavor of ground carrots, celery, onion and crabmeat with savory toppings of Alfredo and marinara sauce, served with warm pita bread - baked fresh. And for another fantastic choice, try the artichoke fondue with warm pita bread. And then stay for the view, of course.
1 E. WATER STREET | NEWBURGH, IN | 812-858-2443 10 | WHAT’S COOKIN’! 2016-2017
Bar Louie APPETIZER: NACHOS LIBRE This very popular east side bar has a casual but upscale feel that makes it stand out in a crowd. You can dress down for comfort and ﬁt right in or fancy it up a little bit for a romantic evening out. Either way, you’ll be right at home. Also, kids are more than welcome at Bar Louie; in fact, this place is family-friendly with an ever-evolving menu that covers all bases. We’re talking a great lineup of apps, ﬂatbreads, burgers, salads, sandwiches and entrees - with virtually every ingredient created in-house. On the appetizer front, Nachos Libre is a big fan favorite that deﬁnitely qualiﬁes as a meal unto itself. On a bed of crisp tortilla chips, they create a mouth-watering pile of grilled chicken, black beans, jalapeno, pico de gallo, cilantro and avocado ranch dressing. It’s served with queso for those who want to take it up another notch. Speaking of nachos, there are two new items coming to the Bar Louie menu: Asian Nachos and Totchos. And be sure to try the Fried Calamari if seafood is your thing.
7700 EAGLE CREST BLVD. | EVANSVILLE, IN | 812-476-7069
Western Ribeye & Ribs APPETIZER: JUMBO SHRIMP COCKTAIL
A classic appetizer with homemade cocktail sauce that has the perfect amount of zing! EVANSVILLEDINING.COM
Western Ribeye has been humming right along for 40+ years now, consistently offering some of the juiciest steaks, prime rib, ribs, chicken and freshest seafood around plus a famous create-your-own salad bar that’s absolutely loaded with veggies of all colors and more - practically a meal by itself and perfect for a healthy lunch. Not surprisingly, they know how to make a classic appetizer, too. And there’s no app quite as classic as their Jumbo Shrimp Cocktail, an ideal lead-in to one of Western Ribeye’s fantastic entrees. Just like the restaurant’s seafood dishes, the shrimp is always fresh and chock full of goodness. But what makes this starter really pop is the homemade cocktail sauce and that adds just the right amount of zing - or you can simply eat these delicious Florida Gulf shrimp just as they are. Your call. Speaking of shrimp, come in and try one of Western Ribeye’s amazing combo dinners: Ribeye & Shrimp, BBQ Ribs & Shrimp, Lobster Tail & Shrimp and more. Gift cards always available!
1401 N. BOEKE ROAD | EVANSVILLE, IN | 812-476-5405
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Texas Roadhouse APPETIZER: KILLER RIBS The thought of peanuts may remind some people of airplanes, but for the rest of us, our minds immediately drift to Texas Roadhouse where there’s always a bowl of them on the table along with the ever-present, irresistible smell of their famous fall-off-the-bone ribs, hand-cut steaks and grilled pork chops. If you’re a meat lover, there’s no place you’d rather be. Opened in Clarksville, IN nearly 25 years ago, Texas Roadhouse is all about hand-crafted food, right down to the fresh-baked bread. And while everything they do, including their legendary margaritas, is top quality, the star of the show remains their ribs. Naturally, most customers are thinking entree in that regard, but the beauty of the TR experience is that you can order a basket of Killer Ribs for a meal starter - a small slab of mouth-watering, award-winning ribs, slowcooked to perfection with a unique blend of seasonings and slathered in their signature BBQ sauce. Pair this killer app with an ice cold draft or a refreshing glass of iced tea.
7900 EAGLE CREST BLVD. | EVANSVILLE, IN | 812-477-7427
Big Bang Mongolian Grill APPETIZER: CRAB RANGOON If you’ve eaten at Charlie’s Mongolian Barbeque on Diamond Ave. in Evansville, then you know what’s in store at Big Bang - nothing less than a totally fun and unique dining experience. From the moment you walk in, you’ll be laughing and having a great time, and that’s because this new addition to the east side is owned and operated by Charlie himself. The man is truly one of a kind, equal parts cook and comedian. He’ll have you smiling while you’re sizing up the buffet options - from noodles to vegetables to meats, seafood and sauces (i.e., “cry like a baby” hot). Once you’ve piled your plate high, it all gets cooked on a hibachi-style grill - so, so good! But rather than jump right in, consider warming up with a little Crab Rangoon: a mixture of carrots, onions and special seasonings prepared fresh daily with a velvety cream cheese wrapped in a wonton dough, deep-fried to a golden brown and served with duck sauce. Pair it with Big Bang Shrimp for the win.
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2013 N. GREEN RIVER ROAD | EVANSVILLE, IN | 812-602-1400
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CONT. FROM PAGE 12
Gerst Haus APPETIZER: PHENOMENAL PRETZEL This pretzel is phenomenal, all right - phenomenally big, too. Bigger than the plate big. Or, to quote a certain famous billionaire, “huge.” Well, you get the idea. Gerst Haus has been serving up this seriously sizeable appetizer for some time now, and it’s been a customer favorite right from the word go. The soft dough is cooked to perfection, kosher salted and offered up with homemade spicy queso sausage cheese dip. And not to belabor the point, but this ridiculously good appetizer easily feeds four. It also pairs perfectly with a cold draft beer - in fact, a ﬁshbowl seems like a wise choice. And while you and your friends are at it (it feeds four, remember?), be sure to give Gerst’s Reuben Balls a try - they totally rock and go great with Thousand Island dip. Now, if you’re smart, you’ll save some room for the main course, because this is THE place for authentic German food.
2100 W. FRANKLIN STREET | EVANSVILLE, IN | 812-424-1420
Smitty’s Italian Steakhouse APPETIZER: BRUSCHETTA Another Franklin Street favorite with a long history, Smitty’s is known for its authentic Italian cooking, relaxed (and romantic) atmosphere and extensive wine selection/full bar specializing in boutique spirits and craft beer. Their menu offers a long list of classic, well-executed dishes and entrees - all prepared fresh with the highest quality ingredients. Everything from pizzas to specialty burgers and sandwiches, pasta, seafood, steaks and more is served up at Smitty’s. On the appetizer front, they do Bruschetta better than anyone - baked garlic toast topped with fresh tomatoes, basil, balsamic vinegar and mozzarella cheese. For bread lovers, this is what it’s all about, the quintessential way to start off an Italian dinner. You can also try Smitty’s Garlic Cheese Toast, another oft-requested app that pairs perfectly with a nice glass of wine. For an entree, deﬁnitely consider such crowd-pleasers as the Grouper Parmigiana, Baked Spaghetti, Chicken or Veal Piccata or the impossibly tender Porterhouse Steak. Plus, Smitty’s has a spacious Party Room for everything from baby showers to bridal showers, birthday, company and graduation parties, anniversaries and more.
2109 W. FRANKLIN STREET | EVANSVILLE, IN | 812-423-6280 14 | WHAT’S COOKIN’! 2016-2017
The Trifecta of Nightlife: Good Food, Good Drinks, & Great Atmosphere!
Sportsman’s Grille & Billiards APPETIZER: SHRIMP FEST Sportsman’s has been a ﬁxture of the west side bar scene for many, many years - from way back before Franklin Street became the seriously happening place that it is today. And they’ve stuck around all this time by giving neighborhood folks a comfortable place to relax and enjoy the trifecta of nightlife: good food, good drinks and great atmosphere. Plus, Sportsman’s is one of the best bars in Evansville for pool with several tables and plenty of room for friendly competition. But back to the food... These guys make a mean burger (i.e., Two Fisted Jumbo Burger, Black & Bleu Burger), killer chicken sandwiches and much more - all of which goes great with Sportsman’s most popular appetizer, Shrimp Fest. Fried, sauteed or cold, you can’t lose. Try the shrimp brushed with olive oil and cajun seasoning and ﬂame-grilled, served up with melted lemon drawn butter. Or opt for a shrimp cocktail of large gulf shrimp with sauce and fresh lemon wedges - or just go full-on fried. Whichever route you choose, just be sure to order a ‘Lemon Shot’ for dessert.
2315 W. FRANKLIN STREET | EVANSVILLE, IN | 812-422-0801
Mellow Mushroom APPETIZER: MEATBALL TRIO The anticipation for Mellow Mushroom to open in Owensboro was absolutely off the charts. But that’s to be expected when a restaurant has such an impeccable reputation for pizza wizardry along with a host of inspiring salads, sandwiches, hoagies, pitas and burgers. Now 200+ stores strong, the MM franchise is one of the most successful around and once you’ve tried any one of their forward-thinking, expertly crafted items, you’ll understand why - i.e., the Mushroom Club, “Herb” Veggie Burger, Maui Wowie and Great White pies... the list goes on. But they particularly excel at starting your meal off right. An excellent example is the Meatball Trio - three meatballs, grilled with fresh mozzarella on a bed of red sauce with shaved parmesan cheese and basil, sprinkled with breadcrumbs. We’re talking true Italian seasoning here, folks. It all adds up to a real melt in your mouth experience - just like another classic MM appetizer, the Stuffed Portobello Mushroom. Pair it with a nice glass of wine from their full service bar and enjoy the relaxed ambiance and chill tunes.
101 W. 2ND STREET | OWENSBORO, KY | 270-684-7800 EVANSVILLEDINING.COM
WHAT’S COOKIN’! 2016-2017 | 15
CONT. FROM PAGE 15
Acropolis APPETIZER: DOLMADES
Grapevine leaves stuffed with spiced ground beef, rice, herbs and topped with homemade marinara sauce. 501 N. GREEN RIVER ROAD | EVANSVILLE, IN | 812-475-9193
If you’re in the mood for authentic Greek and Mediterranean cuisine, the tri-state offers no better place than Acropolis. Owned and operated by the charismatic Doros Hadjisavva, a native of Cyprus ( a small Mediterranean Island), the restaurant serves up not only traditional Greek dishes like Kota Lemonati (Lemon Chicken), Gyros and Lamb, but American classics like Rib-Eye Steak, Roasted Chicken and Hamburgers as well. The more traditional food options reﬂect Hadjisavva’s dedication to making Acropolis a family-friendly place where everyone can ﬁnd something to their liking. Of course, most come for the authentic Greek and Mediterranean cuisine, including amazing appetizers like Dolmades which are grapevine leaves stuffed with spiced ground beef, rice, herbs and topped with homemade marinara sauce. One taste and you’ll be transported to the chef’s homeland - that’s how much care goes into these time-honored family recipes. The experience is enhanced by the architecture of Acropolis and the atmosphere inside. It’s as if you’re spending an evening in a restaurant on a Mediterranean island. And that’s just what Hadjisavva intends. Catering is available for your big events!
Archie & Clyde’s APPETIZER: BBQ PORK LOADED CHEESE FRIES Just a short drive from Evansville, Archie & Clyde’s has been serving up a very large variety of pizzas, salads, sandwiches, wraps, paninis, Bar-B-Q and more for a decade now - not to mention seriously sumptuous starters like the BBQ Pork Loaded Cheese Fries. Imagine a bottom layer of their crisp, perfectlyseasoned fries, topped with a creamy cheddar cheese sauce then drizzled with tangy BBQ sauce and juicy pork piled high on top. It comes served with a side of sour cream, ranch dressing and sliced jalapenos to complete the ultimate app. No doubt this one goes under the “meal unto itself” category - unless you are feeling generous and want to share with friends. That’s up to you. Maybe then you’ll have room to try A&C’s Catﬁsh Curls and Kraut Balls which are just crazy good. Entree-wise, this place gets rave reviews for its BBQ and catﬁsh dishes. And you can’t leave without trying a nice, warm bourbon from their impressive selection - really hits the spot during the frigid winter months. 16 | WHAT’S COOKIN’! 2016-2017
8309 BELL OAKS DRIVE | NEWBURGH, IN | 812-490-7778 EVANSVILLEDINING.COM
WHAT’S COOKIN’! 2016-2017 | 17
CONT. FROM PAGE 16
El Patron APPETIZER: CHIMICAKE
A deep-fried tortilla delicacy with a warm caramel cheesecake filling topped with drizzled strawberry and chocolate syrup.
943 NORTH PARK DRIVE | EVANSVILLE, IN | 812-402-6500
When it comes to El Patron, you absolutely have to mention two things: their Burrito Gigante Challenge and unbeatable, speedy $7 lunch. The former has brought tons of adventurous customers in (even from neighboring states) to attempt the nearly impossible task of ﬁnishing a 5 lb burrito (rewarded with a cool t-shirt) and the latter is one of the best deals in the tristate, a quick, authentic Mexican meal for a great price. Yes, El Patron is the real deal. Run by a manager from the Vera Cruz area of Mexico, the restaurant offers Mexican recipes with special ingredients and seasonings to create an exciting and delicious menu with appetizers and entrees that are guaranteed to please. One of El Patron’s standout starters is something called a Chimicake. It’s a deep-fried tortilla delicacy with a warm caramel cheesecake ﬁlling topped with drizzled strawberry and chocolate syrup. Talk about a nice change from the ordinary sweet stuff! You can also try a Flan, Churro, Fried Ice Cream or Sopapilla the next time you’re in. Expect to be wowed by the 2016 Readers’ Choice Gold Award-winner for Best Mexican Restaurant.
Nisbet Inn APPETIZER: BEER CHEESE WITH A SIDE OF RIB GUMBO
6701 NISBET ROAD | HAUBSTADT, IN | 812-963-9305 18 | WHAT’S COOKIN’! 2016-2017
Over a century old, the Nisbet Inn has pretty much remained the same all these years despite its numerous owners. There’s just something about the building and the tradition of this out-of-the-way place that keeps people coming back - and most likely will for decades to come. The menu hasn’t changed much, either - you can still get those classic Nisbet soups, sandwiches and home-style plate dinners (ribs, smoked chicken, catﬁsh and so much more). Best of all, you can make it a full-meal deal by starting with Nisbet’s enduringly popular app, Beer Cheese with a side of Rib Gumbo. The Rib Gumbo is to die for - smoked red meat with rice, carrots, celery and chopped red beef steak tomatoes thrown into a specialized seasoned beef broth. FYI, Beer Cheese was initially created in Germany where it’s referred to as Bierkase. Germans were known to dip this cheese in beer as a tasty snack. It goes great with a red wine or a famous Nisbet icy cold ﬁshbowl. Other app options include Texas Toothpicks, Breaded Mushrooms, Jalapeno Poppers and more. Kids menu available and family atmosphere.
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Pizza King APPETIZER: CHICKEN WINGS A local, family-owned business, Pizza King is pizza royalty in the tri-state. These guys have been cooking up amazing thin-crust pies and meaty stroms for decades with a “sauce is boss” philosophy that you can taste in every bite. The ingredients are a secret, mind you - just the right mixture of spices to complement the fresh toppings and cheeses. And speaking of just the right mixture of spices, the King’s Wings make for the perfect intro to a pizza or strom. Start your meal with their original buffalo ﬂavored hot wings, baked to perfection, so tender and juicy. They come 8 to an order, served with ranch dressing (and be sure to try some pepperoncinis for an extra kick). Call in an order while you’re watching the big game with friends and enjoy the King’s Wings - a virtual taste explosion that will have you doing the “Chicken Dance.” No kidding. New ﬂavors are on the horizon, so there’s never been a better time to dine with the King!
1033 S. WEINBACH AVENUE | EVANSVILLE, IN | 812-476-4941 | + LOCATIONS ON THE WEST SIDE & NEWBURGH
Beef ‘O’ Brady’s APPETIZER: COMBO APPETIZER This Newburgh family favorite has a little bit of everything on the menu - and a LOT of sports action on their many big screen TVs. If you’re looking to keep up with the latest scores from the NBA, NCAA and NFL while enjoying everything from burgers and tacos to chicken and seafood, then Beef’s is the place to be. Plus, they’ve got 36 beers on tap - including all kinds of tasty craft brews from which to choose. Owner John Greenwell always keeps up with the latest seasonal releases to give customers a great variety of beverages. Now, few things go better with a cold craft brew than Beef’s Combo Appetizer. This popular starter features three crispy hand-breaded chicken tenders, three mozzarella planks, beerbattered onion rings and a cheese quesadilla. Served with four dipping sauces for the full effect. Keep in mind that every weekday at Beef’s is a value with lunch and dinner specials to feed the whole crew - or if you just want to pop in for a solo meal. Either way, you’re saving money at Beef’s!
8177 BELL OAKS DRIVE | NEWBURGH, IN | 812-490-9464 20 | WHAT’S COOKIN’! 2016-2017
Haub Steak House APPETIZER: FRIED GREEN TOMATOES For over 40 years, the family-owned Haub Steak House has been the tri-state’s premier place for prime-aged beef, racking up awards and consistently making the lists of top area restaurants. Indeed, their handcut and trimmed steaks have a very loyal following with customers often traveling from many miles away to enjoy a legendary Rib Eye, Barrel Cut Filet Mignon or New York Strip. But this Haubstadt jewel is not just a steak house. It’s also known for fresh seafood flown in daily - highlights include Maine Lobster Tail and Crab Stuffed Shrimp. Plus, Haub’s has a number of new apps such as Fried Green Tomatoes with buffalo mozzarella, garden goddess and balsamic reduction - lightly breaded, crisp and delicious. Or you can begin with the Twin Baltimore Crab Cakes with Cajun remoulade sauce, Shrimp Cocktail with spicy cocktail or Fried Calamari with marinara. Come in and check out the NEW dinner menu (all the faves are still there) and order a drink from Haub’s extensive wine and liquor selection. And keep in mind they welcome large parties in their newly-remodeled Georgia Manor and Stafford rooms.
101 E. HAUB STREET | HAUBSTADT, IN | 812-768-6462
Hornet’s Nest APPETIZER: FRIED PROVOLONE BRUSCHETTA There are establishments that have been around a “long time” and then there’s the Hornet’s Nest. The history of this beloved Evansville tradition stretches back to the 1800’s when it served as a tavern, hotel and dance hall. In the early 1900’s a fire destroyed the original building - a new structure was put in place and it’s served as the home of the Hornet’s Nest ever since. The casual atmosphere, great tavern fare and chef-inspired specials have kept people coming back year after year. In fact, one of their biggest draws is “Burger Madness,” 15 weeks of upscale specialty burgers (currently running through February) featuring such tasty creations as the Beef Banger, Chili Brisket DoubleDouble and Wild Boar Chorizo. Another big hit at the Hornet’s Nest - and just one of their many great appetizers - is the Fried Provolone Bruschetta which features provolone cheese, tomato, green onion, garlic, basil goddess and balsamic reduction. This super starter makes for a great intro to a number of entrees such as the Lollipop Pork Chop, Filet Mignon or Grilled Scottish Salmon. Hornet’s Nest also offers Sunday Brunch and catering year-round!
11845 PETERSBURG ROAD | EVANSVILLE, IN | 812-867-2386 WHAT’S COOKIN’! 2016-2017 | 21
Haley Mattes Local 12-year-old Chopped Junior champ stands head and shoulders above the competition
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arlier this year, Helfrich Park Middle School student Haley Mattes appeared on - and won - Food Network’s Chopped Junior. The current wave of reality competitions has opened many avenues for young kids to showcase and hone their budding talents that are otherwise relegated to hobbies during their formative years. Still, it’s obvious that these pint-sized competitors deserve their shot just as much as any adult - the judges give no slack for age, and the heat is definitely on, especially in the kitchen of Chopped Junior. But Haley handled the pressure with a calm and confidence belying her 12 years, even after being dealt a difficult hand of some irregular ingredients. She kept her cool and shined through with a positive attitude and a bevy of creative dishes to claim the win and a check for $10,000. Even with her busy schedule, Haley found time to chat with What’s Cookin’ about her Chopped Junior experience and what she hopes to accomplish in the coming years.
YOU JUST REALLY HAVE TO PRACTICE THINKING FAST. IF THERE IS AN INGREDIENT THAT YOU DON’T KNOW WHAT TO DO WITH, FRY IT.
You seemed very composed during the competition. What was your most stressful moment? My most stressful moment was in the dessert round when there were 16 minutes to go, and I hadn’t touched any of my basket ingredients. I remember looking up at the clock and thinking, “There’s no way.”
If you could have prepared anything differently, what would you have done? I would have done one element of my dessert at a time, instead of separating all the eggs at one time. I wish I would have done it separately, because I would’ve gotten my cake in sooner and my ice cream could’ve set longer. They would’ve ended up the same, but the way I did it made me more stressed.
Would you like to share any encouragement/ advice for future competitors of Chopped Junior?
How has your life changed since your win on Chopped Junior? I’ve gotten a lot of attention from random people that I don’t even know. People from different states even DM (direct message) me on Instagram. And I do get a lot of recognition in the events that I cater.
I’m envious that you got to meet Sarah Michelle Gellar, aka Buffy the Vampire Slayer, one of my inspirations. What female role models do you look up to and why? I look up to Anne Burrell , because she has a food show where she trains bad cooks (Worst Cooks In America) how to cook very nice meals. Most of the time she wins, because she pushes them to get a lot better.
How do you balance your love for cooking with family, friends, school, and all of your other activities? I cook every single day right after I get home from practice. I really push myself to get all my homework done at school during our 25 minute enrichment period, so that when I get home I have time to cook.
Do you think that your involvement in competitive sports and cheerleading helped you to maintain good sportsmanship on Chopped Junior? When I do sports, I try to be the best that I can at being nice to the other competitors, so at Chopped I didn’t want to be rude to the other competitors, because the judges would see that.
You just really have to practice thinking fast. And if there is an ingredient that you don’t know what to do with, fry it. Also, always have three components to an entree. That’s what I messed up, but thankfully the judges didn’t notice.
When you have down time from the whirlwind, how do you spend it? Well, honestly, I like to cook in my free time.
When you eat out, what are your favorite local restaurants/ dishes? My favorite restaurant is Little Italy, because I love Italian food, and I want to have an Italian restaurant. That makes me think that I could.
With the holidays coming up, food is an important part of family gatherings. What do you look forward to the most? I really love the homey-ness of the holidays, and that’s what makes me love cooking for it. I really love pumpkin or spiced desserts, because it makes me feel really warm. My family always does hors d’oeuvres on Christmas Eve after Mass, so I really love the cheese element that most hors d’oeuvres have. I also love all of the different textural components in most side dishes. For example, mashed potatoes are creamy and our family makes crunchy green beans. There is a mixture of soft and crunchy in my Aunt Nissa’s onion tart. I hope that she will teach me how to make it.
Do you plan on continuing your journey as a chef? Yes, I want to have a restaurant that is French for breakfast and Italian for lunch and dinner. I plan to go to the Culinary Institute of America, because I got a scholarship there. It was always my dream to go there. I really think that will help me make a great restaurant that a lot of people will love. I think it will show that you don’t have to be Italian or French to make great Italian or French food. I will learn it at CIA. I also plan to use the $10,000 that I won on Chopped Junior on buying machines for my restaurant to make it easier to get things out faster. I think that that’s what a lot of people are looking for now, to get their food fast. - Whitney Patterson
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CHEF CHASE MENEELY Reitz High School graduate continues to carve out own path in Colorado - and in the kitchen
Although exhilarating, I’m sure it’s also been exhausting. What do you do to decompress and stay grounded? Music and the natural world - I can get lost just riding my bike and listening to music. Everyone has their downtrodden and dark days - I am no different. It is a powerful feeling simply cruising around and jammin’ out to my favorite tunes. It reminds you that every day is a new one and that getting caught up in the things that don’t matter will only bring you down below your potentialities. I get the same but inexplicably different feeling whenever I get out and unplug from the bustling city of Denver and grab my backpack, venturing through breathtaking scenery and wild mountainsides. It is so easy to get caught up in the material world of modern society and nature brings me back down to earth and reminds me where the true beauty lies. It is truly indescribable. You can also never downplay the importance of the wonderful people in your life: family, friends, mentors, and strangers that can either have a small or momentous impact on your life. Every breathing soul has something they can offer the world and it’s a truth that many seem to forget from time to time; it’s a humbling thought.
Have any events in the past year caused you to re-examine your journey or make any changes?
hen we spoke to Evansville native Chase Meneely for last year’s issue of What’s Cookin’, he had recently been eliminated from Food Network’s Guy’s Grocery Games and was working as a sous chef at an upscale Denver deli with no immediate plans other than exploring his new home and possibly writing a book. The universe had something else in store, however. With Meneely’s positive, upbeat attitude, unbridled passion for the culinary arts and eclectic style - both in and out of the kitchen - it was no surprise to see him back on television winning the Guy’s Grocery Games Redemption Tournament (with a shellfish/ canned ravioli curry, no less). But he didn’t stop there. He also appeared on Cutthroat Kitchen and returned for their Halloweenthemed competition, Tournament of Terror, on October 19. One thing is certain: no one’s keeping this guy out of the kitchen.
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First off, congratulations. Did you ever expect this level of recognition and success? Well thank you, madam! I am not much for planning or expectations, so no, I didn’t. That being said, I have been on the hunt to do something greater with my talents and skills since I was old enough to actually look toward the future. The very first time I was on a show I realized, ‘Wait, this is what you have to do to do it?’ That’s when I figured that if other people can do it, so can I. I’ve spent 11 years honing my skills and there wasn’t a reason that I couldn’t actually reach the stars, so to speak. It’s strange when I am back home and I realize that I have so many people who are supporting my dreams, complete strangers that give me the motivation to keep pushing; it’s all so surreal.
With these successes my train of thought has shifted away from conventionality. I have spent years searching for my purpose in this line of work and I have come to the ultimate conclusion that the quintessential chef lifestyle isn’t for Chase Adam Meneely. Repetition to the point of perfection has never really appealed to me. I have used the visual aid of a pie graph a lot recently describing my next move. With a chef lifestyle you only use a piece of your whole pie, leaving your other passions and skills and loves off to the wayside in pursuit of the best restaurant, reward or recognition. My graph holds many more things I can bring to the table. I want to use my passion as a venue to connect community and bring smiles and inspiration to as many people as possible. At the same time, I want to take my talents and use them in a more intimate setting - create the best life for myself while maintaining my personal and professional dignity through private events and catering.
Evansville’s Haley Mattes won Chopped Junior this year. Any advice/ words of encouragement for budding chefs? Be prepared. This is a grueling yet amazing profession that can either make you resent your passions or send you flying skyward towards sights unknown. It is tough. Without the foresight of what it truly takes it can, and will, turn many away. Work hard but remember that life isn’t all about what you do for a living, that sentiment can easily get lost in this business. Don’t get discouraged. People will get the positions you were fighting for. You will miss holidays and fun times with family and friends, that is just part of it. Always remain humble and work towards bettering yourself every single time you clock in at work because the more you can bring to the table the more freedom you will ultimately have. Always ask questions, and I mean always. If you see someone doing something you don’t know how to do, ask. Not just how to do it but why they are doing it. As an executive chef, you should be able to learn something new from every single woman or man in your crew, from the dishwasher to the sous. Gaining the deepest understanding of your discipline is a beautiful feeling. You will learn more asking questions in the work place than you will in any class at a culinary school. The day you stop learning in this field is the day to hang up your apron and to find a new way to pay the bills. If you don’t love the job you are at, find another job. It’s so easy to get burnt out at places that don’t fulfill your love. This is a trade, not just a job - the whole world wants good food, don’t forget that. Lastly - and most importantly - never, ever sell yourself short. Don’t let people take advantage of your young and eager skill set. People pray on the young and talented all the time - don’t let it happen to you. Know and believe in your true and absolute worth.
NEVER EVER SELL YOURSELF SHORT. DON’T LET PEOPLE TAKE ADVANTAGE OF YOUR YOUNG AND EAGER SKILL SET.
You’re the spontaneous type, but what’s next? We’re all rooting for you to have your own show. Spontaneity is how I live my life. It keeps things both terrifying and interesting, which is how I like it. If you get too comfortable that is how complacency sets in, a fate worse than death in my humble opinion. I am currently in the process of starting an event catering business with a chef friend of mine aimed at providing healthy and whole food options at music festivals called Festival Chef. We want to provide people a community in which to get involved in perma-culture and sustainable living and how that can translate into a better way of life. It goes beyond simply slinging cheap, greasy pizzas and turning a profit and ventures into opening people’s minds into bettering themselves through the food they consume and the impact that has on the world around them. As for my own show, well, that is the ultimate plan... we will just
have to wait and see how this whole crazy adventure plays out! I thank the people who believe in me with the power of a thousand suns, you are the ones helping me turn my dreams into an ever approaching reality. Selah! - Whitney Patterson
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IT’S PROVING TO BE A VERY TASTY YEAR INDEED! WE COMPILED A LIST OF RECIPES FROM LOCAL RESTAURANTS AND LOYAL WHAT’S COOKIN’ FANS THAT YOUR FAMILY IS SURE TO LOVE!
HAM & CHEESE SAVORY CHEESECAKE FOR CRUST:
3 cups Saltine Crackers 1 cup grated Parmesan Cheese ½ cup melted butter
1# diced ham 2# cream cheese, softened 4 eggs, lightly beaten 8oz can pineapple tidbits in juice, drained 2 to 2 1/2 cups, Swiss cheese ¼ tsp garlic powder ¼ tsp black or white pepper ¼ tsp salt
In a bowl, combine the Saltine Crackers crumbs, Parmesan cheese and butter; set aside ¼ cup for the topping. Press the remaining crumb mixture onto the bottom of a greased 9-inch spring foam pan. Cover & refrigerator for at least 30 minutes. In a skillet, heat the ham until lightly browned; set aside. In a large mixing bowl, beat the cream cheese until smooth. Add eggs; beat on low until just combined. Add the ham, pineapple, cheese, salt, pepper and garlic powder. Beat until just combined. Pour into crust. Sprinkle with the reserved crumb mixture. Place pan on a baking sheet. Bake at 325 degrees for 70 to 90 minutes or until filling is almost set. Turn oven off. Leave cheesecake in the oven with the door ajar for 30 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool the cheesecake for additional 1 hour. Remove the cheesecake from the pan. Refrigerate overnight, if serving chilled. Serve with Crackers or French Baquette Makes 24 servings. Courtesy of Just Rennie’s
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IT’S PROVING TO BE A VERY TASTY YEAR INDEED! WE COMPILED A LIST OF RECIPES FROM LOCAL RESTAURANTS AND LOYAL WHAT’S COOKIN’ FANS THAT YOUR FAMILY IS SURE TO LOVE!
STEAMED COD WITH MEDITERRANEAN SAUCE
VEGAN CREAM OF MUSHROOM SOUP
6 medium tomatoes 1/2 tsp dried oregano 1/2 tsp thyme 1/2 tsp basil 1 tsp chives 2 green onions, finely minced 1/3 cup vermouth 2 lbs cod, salt & pepper to taste 1 tbsp olive oil small diced red pepper 3 cups cream 1/4 cup parmesan
Peel tomatoes and chop coarsely. Combine tomatoes, herbs, green onions and vermouth in a medium size saucepan. Simmer for 30 mins while preparing the cod. Place the cod on a large piece of foil, season with salt and pepper and fold foil around cod. Place in steamer over boiling water. Steam for 20 mins. Pour the juice from steamer pack into the sauce. Rewrap cod and keep warm. Add olive oil to sauce and simmer for 30 mins. After sauce is cooked, add cream and parmesan and stir until desired consistency. Pour sauce over cod and serve. Courtesy of Edgewater Grille
3 tbsp vegan butter or coconut oil 2 carrots, chopped 3 sticks celery, chopped 1 onion, chopped 5 cloves garlic, minced 2 cups mushrooms 3 tbsp flour 1 cup water 1-2 mushroom/vegetable bullion cubes (to taste)
1 bay leaf 1 tsp parsley 2 potatoes (optional) 1 quart cashew milk 1-2 tbsp thyme Salt and pepper to taste/if desired 1/2 cup rice, prepared (optional)
In a large pot, on medium high heat, melt the butter. Add the carrots, celery and half of the onion. Cook, stirring often, until the vegetables soften and begin to brown. Add the rest of the onion, the garlic, and the mushrooms. Cook these until the mushrooms just begin to brown. Add the flour, a little at a time while mixing, until the vegetables are coated and the flour is turning golden. Add water and stir well. Add bullion cube(s) and bay leaf. If you want potatoes, add those now, and add a little more water if necessary to cover the potatoes. Wait until the potatoes are nearly cooked through to move on. If you are not adding potatoes, simply wait for the onions to be softened. Add cashew milk, thyme, and other spices desired. Once bubbling, turn heat to low simmer and cook until potatoes are soft and the broth is flavorful. If you want rice, quinoa, or noodles, add them pre-cooked and at the end. Courtesy of Laura Engram
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IT’S PROVING TO BE A VERY TASTY YEAR INDEED! WE COMPILED A LIST OF RECIPES FROM LOCAL RESTAURANTS AND LOYAL WHAT’S COOKIN’ FANS THAT YOUR FAMILY IS SURE TO LOVE!
TEX-MEX BEEF FAJITAS
NOTES: Grill or pan-cook on an iron skillet. Skirt steak cut is best for flavor (plus it’s inexpensive). Serve with tortillas, beans, rice, cheese, guacamole, pico de gallo, salsas, and Mexican crema or sour cream. INGREDIENTS:
2 tbsp Worcestershire sauce 1 lime, juiced, or 2 tbsp cider vinegar 2 tbsp soy sauce 1 tsp chili powder 1 tsp ground cumin 2 tbsp brown sugar 4 cloves garlic, minced 2 dashes hot sauce 1/2 c lager beer (optional) 2.5 lbs skirt steak 1 onion, thinly sliced 2 green bell peppers; cored, seeded & julienned lime wedges for serving
Marinate meat: In a medium bowl, stir together Worcestershire sauce, lime juice, soy sauce, chili powder, cumin, sugar, garlic, hot sauce, beer if using, and salt & pepper to taste; toss with steak, onion, and bell pepper to coat. Cover and chill for at least 2h. Cook fajitas using grill: Preheat grill to high heat. Place iron skillet over high heat on grill, heat oil in skillet, and sauté onion and bell pepper until tender, approx 3m; remove skillet from heat. Oil grates and cook steak over high heat, covered, approx 1 to 3m per side, depending on thickness. Remove from heat and let rest 5m. Cook fajitas using skillet: In an iron skillet over medium-high heat, heat oil and sauté onion and bell pepper until tender, approx 3m; remove from heat. Raise heat to high and sear steak 1 to 3m per side, depending on thickness. Remove from heat and let rest 5m. Slice into strips and toss with onion and bell pepper. Serve with lime wedges. Active time: 35m Total time: 2h 40m Yields: 4 servings Courtesy of Christine Ha
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JALAPENO POPPERS WITH BACON
SALTED CARAMEL BUTTER BARS
FOR THE CRUST & CRUMBLE:
8 or 10 jalapeno peppers 8 oz cream cheese, softened 2 tbsp green onion, chopped 1 tsp garlic, minced 1 tsp salt 6 oz queso fresco cheese or fresh mozzarella 10 slices bacon, cut in half
Cut peppers length wise and remove seeds and white fleshy parts. Next, blend cream cheese, green onions, garlic and salt. Add cream cheese mixture ot peppers. Crumble and add Queso Fresca Cheese. Wrap bacon around pepper and secure with a toothpick. Preheat cast iron griddle or heavy baking sheet in oven at 375 degrees. Place peppers on griddle and cook for 20-25 mninutes.
For easy serving, use cupcake liners. Courtesy of Jennifer Dyson
2 cups (1 pound) salted butter, room temperature 1 cup sugar 1 1/2 cups powdered sugar 2 tbsp vanilla extract 4 cups all-purpose flour, sifted
FOR THE FILLING
1 (14 oz) bag caramel candies 1/3 cup milk or cream 1/2 tsp vanilla 1 tbsp coarse sea salt
Preheat the oven to 325º. Butter or line with parchment paper a 9x13 baking dish. In a large bowl combine butter and sugars, mix on medium speed until creamy. Add the vanilla and beat until combined. Slowly add the flour to the butter mixture on low speed and mix until a smooth, soft dough forms. Press 1/3 of the dough into the prepared baking pan, and bake in preheated oven for 20 minutes or until the edges are a pale golden brown. Refrigerate the remaining 2/3 of the dough. While the crust bakes, place the unwrapped caramel candies and cream in a microwave safe bowl and microwave on high for 1 minute. Stir until smooth. If the caramels are not completely melted, continue microwaving on high heat for 30 second intervals, stirring after each one. Once the caramels are melted, stir in the vanilla. Set aside until the bottom crust is done baking. Pour the caramel filling over the crust, sprinkle with salt and crumble the remaining dough over top. Continue baking until the filling is bubbly and the topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares. Courtesy of Mary Ann Schmitt
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LEINIE’S BERRY WEISS Apple Raspberry Pie
1 recipe for double pastry crust; commercial pie crusts work fine 6 cups (or 6 large) Granny Smith apples – thinly sliced 1/4 cup lemon juice 2 bottles or cans Leinenkugel’s Berry Weiss (24 ounces) 6 ounces of raspberries 3/4 cup sugar 2 tbsp all-purpose flour 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 1/8 tsp ground cloves Peel and slice apples. Mix apples with lemon juice to prevent them from turning brown. Spread apples in a 9”x12” dish. Pour in Leinie’s Berry Weiss. Refrigerate a minimum of 2 hours, but no longer than 8. Prepare and roll out 2 pastry crusts. Line a 9” pie pan with one pie crust. Drain all but 1/4 cup Leinie’s Berry Weiss from the apples. Combine apples and 1/4 cup of Berry Weiss liquid in a mixing bowl with sugar, flour, cinnamon, nutmeg and cloves. Toss until all apples are equally coated. Gently stir in raspberries. Transfer mixture to the pastry-lined pie pan. Cover with second pie crust and flute around the edge. Cut or poke a design in the top of the crust to provide ventilation while baking. Sprinkle top with sugar. To prevent the edge of the pie from burning, cover edge with aluminum foil. Bake at 375°F for 25 minutes. Remove foil and bake for another 25-30 minutes until top is golden brown. Let cool before serving.
PLEASE ENJOY LEINIE’S RESPONSIBLY. ©2016 JACOB LEINENKUGEL BREWING CO., CHIPPEWA FALLS, WI
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Gattitown 316 N. GREEN RIVER ROAD | EVANSVILLE, IN | 812-473-3800
Fun, fun, fun: Family-friendly pizza place still the go-to party spot for kids all over the tri-state
FUN! If you are looking for a fun place to eat in Evansville, try the salad bar & pizza at Gattitown!
Remarkably, the history of the Gatti’s pizza franchise stretches back almost 50 years. For those old enough to remember, the original “Mr. Gatti’s” location here in Evansville often served as THE place for kids to hang-out during the 70’s, 80’s and 90’s - especially after youth baseball games and other sporting events, as well as for birthdays (lots and lots of birthdays). No doubt just about everyone who grew up during that period of time in the tri-state spent many a night celebrating something big there. But it was also a great place to visit for no particular reason at all other than to enjoy an afternoon or night out - not only was the pizza just fantastic, but the restaurant had such a fun atmosphere with a super cool game room and always something exciting going on. Nowadays, that wonderful tradition lives on at Gattitown - slightly different name, same basic concept: bringing together friends and family to celebrate those special occasions in life. And of course, it’s still the most fun place for kids in town with games galore - from laser tag to air hockey and everything in between - and plenty of party rooms. Thankfully, some things never really change - the pizza still rules here, the buffet rocks and the salads and desserts are out of this world. Best of all, the prices are more than reasonable so you can bring the whole family out for a great meal and not leave with empty pockets. Come on in for a fun, family-friendly experience! For more info, visit gattispizza.com.
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Vegan Cooking FOR LIFE & LOVE Following a plant-based diet presents challenges, but the learning curve brings healthy rewards
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Did You Know?
HERE ARE A FEW statistics ABOUT VEGANISM that many people don’t know
Most vegans might start out with a remark about how fantastic they feel. Well, I do feel fantastic. And the healthiest I ever have in my entire life. The funny thing is that my decision to go vegan - eating a strictly plant-based diet - didn’t stem from a desire to be fantastically healthy. I’m no health nut. In the past, my idea of dieting has typically been eating just a little less of whatever I feel like, or maybe this time I’ll have a salad with my dinner. No, although once I learned in a neat little nutrition course that a plant-based diet was the healthiest way to eat, this never motivated me. Instead, the reasons I went vegan were because (1) I care for the environment, and (2) I love animals and care about their treatment. I know that most people don’t think about such things when they’re enjoying a meat-based meal - and I’m not on a crusade. This is just what works for me and how I choose to approach my diet, despite the inherit challenges.
The approximate number of people in the United States that practice a vegan lifestyle
What’s interesting is that even though Evansville is without a doubt a meat-lovers paradise, it is also well-known as the hometown of Marisa Miller Wolfson, producer of the savvy and entertaining documentary Vegucated, which is full of interesting information about the difficulties involved with adopting a vegan lifestyle.
THE YEAR THAT THE OFFICIAL VEGAN SOCIETY WAS FOUNDED
My thing is, I love cooking. I’ve loved cooking ever since I married and found myself spending a lot more time in the kitchen than my spouse. I truly grew to love the whole process from conception to creation.
However, when I went vegan, cooking was suddenly very different. Trying to create a béchamel base usually just left me with some funky concoction - vegan butter, flour, and milk - which milk substitute do I even use? And forget about then making an alfredo sauce out of it - vegan cheese really loses its cheesiness once emulsified into soy or almond or coconut milk. No. Vegan cooking throws a lot of traditional methods out the window. It was extremely daunting at first, and at the beginning you might rely heavily on store bought meals and substitutes. That is, until you have tried the deliciousness of homemade vegan cheddar, black bean burgers, cashew-based chowders, seitan stews, and smokey laekon (vegan bacon). Then you have to have more. And then you scour the internet for vegan recipes and videos, and lean in as you accelerate into that learning curve. For me, as someone who enjoys cooking as a means of self-expression, vegan cooking is something special. It really requires that you have your heart in it. Every meal I create reminds me of my love of life, and that all of us have this wonderful ability of being able to relate and empathize with all the others meshed up with us in this incredible experience, when we care to.
THE PERCENTAGE OF AMERICANS WHO SAY THEY ATE LESS MEAT IN THE LAST 12 MONTHS
10X PLANTS YIELD 10 TIMES MORE PROTEIN PER ACRE THAN MEAT
So if you’re considering a vegetarian diet or a vegan lifestyle, try seeing each tasty meal as a chance to connect and show love, not simply for family, friends, or community; but for life. It’s pretty fantastic. - Laura Engram
To learn more about becoming a vegan, visit peta.org where you can order a FREE vegan starter kit. WHAT’S COOKIN’! 2016-2017 | 41
Recent UE grad decides it’s time to ditch the drive-thru and learn to prepare home-cooked meals.
rowing up, my mom was the breadwinner of my family and primarily took care of my sister Breana and I. As a full time radiologist, she had long hours and tiring days diagnosing people with cancer and reading x-rays, leaving little time for her to spend hours slaving in the kitchen to make us gourmet meals. Truthfully, family dinners were nonexistent in my household and drive-thru runs at McDonalds and Burger King were the regular for all of elementary school. My mom did the best she could for us with what she was given and I know we’re both grateful to her for all of the blessings she has bestowed upon us. Although we were spoiled with Bratz dolls, all the educational toys a supernanny could dream of and so many books that both Breana and I chose professional ﬁelds having to do with writing, we do lack some basic skills - like how to cook.
When we went to the grocery store as kids, we often bought TV dinners or frozen ﬁsh sticks or nuggets that my mom would quickly prepare in the oven. I started baking pizza in the oven myself around sixth grade, usually just on snow days or sick days, but if I was left stranded somewhere with a nice kitchen and fully-stocked fridge of ingredients, I’d probably be screwed. Even in college, I usually ate out or stuck to my overpriced meal plan. The most elaborate
thing I ever cooked for myself was nachos. But having graduated and now seven months pregnant, I suddenly feel pressured to become a 5 star chef. I want to be able to prepare my daughter delicious, healthy meals as she ages. I want to make it a priority to have sit-down, home cooked meals with my family. The embarrassing truth is that my boyfriend, Alex, is a better cook than I am. He grew up with family dinners every night and learned how to grill from his dad and cook from his mom. I don’t necessarily agree with the idea of the roles society has assigned each gender, but I would like to at least be a decent enough cook to be on his level.
These past few months I have cooked him chicken, pasta and pancakes and he has heartily eaten them all and told me they were good. Whether he was lying in order to save himself from hurting my hormonal feelings, I’m not sure, but I do think I’m getting better. So when my family decided to throw a Labor Day party this year, I thought, “What better way to test out my cooking skills than making something for everyone?” I decided on cooking a green bean corn casserole - a recipe I stole from my Aunt Pat who used to make this delicious treat every Thanksgiving. I was nervous because I was preparing something I knew many people were going to eat and I wanted it to turn out perfect. The ingredients are as follows:
Green Bean Corn Casserole 1 can of French style green beans, drained 1 can of white corn, drained 1 can of sliced water chestnuts, drained 1 cup of grated cheddar cheese ½ cup of chopped onion 1 cup of sour cream 1 can of cream of celery soup 1 stick of butter, melted 1 tube of Ritz crackers, crushed
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I ﬁrst got out an 8x12 pan to layer the beans and corn. Then I had to mix the water chestnuts, onion, sour cream and soup together. Honestly, that was pretty easy. I thought it looked a little gooey and gross at ﬁrst but I knew that if my casserole turned out anything like my Aunt Pat’s, it would be paradise for my tastebuds. My favorite part came last, which was crunching up the Ritz crackers into bread crumbs and mixing them with melted butter. But once I pulverized the crackers, I realized there was no butter in my house and I hadn’t gotten any at the store. My step-dad tried to come to the rescue with a tub of butter from one of the fridges in our garage but it was two months expired and I didn’t want to take any risks. I would have gone out and gotten more butter but I had already started making the casserole late, had only 40 minutes for it to bake at 375 degrees, with people coming over in 30 minutes, and I still had to put on the pretty yellow dress I had picked out for the party, put on my makeup and straighten my hair. So I sucked up my tears and pride and sprinkled the butter-less crackers on top, defeated that my casserole wouldn’t taste nearly as good without the carb spread. When the timer went off 40 minutes later, guests had just started to arrive so luckily, it was perfect timing. “Marisa made this?” some of our guests asked teasingly when they were grabbing food for their plates. I smiled shyly, hoping they would try some of it and like it. Miraculously, every person that tried some said they absolutely loved it. Just hearing that made me so happy. Again, I’m not sure if they were all just saying that so they wouldn’t hurt my sensitive feelings and ate it to be nice, but it gave me the conﬁdence to really branch more out of my comfort zone and start preparing meals with trickier ingredients and more complicated instructions. My casserole was pretty simple to make but it made me feel like I can really have the family dinners with my daughter and Alex like I always dreamed of when I was little. I’m not in anyway saying being a good cook equals being a good mom. I love my mother very much and it’s ok that cooking just wasn’t her thing. I just want to be able to bake cookies with my daughter on a rainy day and grill steaks with my boyfriend on the Fourth of July. And sure, I’ll never be Gordon Ramsey but that’s ok. At least for now, I know how to make a damn good green bean corn casserole. - Marisa Patwa
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My name is Nathan Simon. I am the new (recently crowned) Southern Indiana Brand Ambassador (SIBA for short) to Cardinal Spirits from Bloomington, Indiana. I grew up in Evansville, and I am a (mostly) lifelong resident of this fair city.
Vodka (93 Points from Wine Enthusiast and a Triple Gold Winner) Black Raspberry Bramble (92 Points) Tiki Rum (92 Points) Lake House Spiced Rum Standard Dry (88 Points) Terra Botanical Gin (Recently Released) White Oak Whiskey Bourbon (Recently Released our ﬁrst Barrel) Songbird Coffee Liqueur Songbird Flora Liqueur (Named “Strangest Spirit in Indiana” by Playboy Magazine)
I have tended bar in a fair number of establishments around Evansville. I have a huge passion for spirits and cocktails (beer, wine... alcohol in general). It’s now my job to tell you about Cardinal Spirits, what we do, and to help bring the joy of craft spirits and cocktails to Evansville.
collaboration with Upland Brewing in Bloomington. We distilled their seasonal stout Teddy Bear Kisses.) The distillery is located in downtown Bloomington; featuring a tasting room on the front end with a beautiful bar and patio. There is a great menu of amazing Cardinal Cocktails to try, with a food truck (usually) parked on site. We offer tours of the full facility (you get to see how it’s made) with samplings of all our year-round products. Pair that with the other great treasures of Bloomington (take a booze tour with Upland Brewing and Oliver Winery) and it makes for a great weekend (or day trip).
Cardinal Spirits is a fairly young distillery (we opened in early 2015), but our name is rapidly growing. We distill premium spirits using the highest quality ingredients, and we source local ingredients whenever possible. All parts of the distilling process (from fermentation to mashing to aging to bottling) happen on-site. Since our opening in February 2015, we have distilled 12 spirits and 4,000 cases; more than any other craft distillery in Indiana in 2015 (yes, there are others). We’ve been talked about in many regional publications, as well some national publications. Many of our products have also received some level of national recognition. Our spirits are distributed to grocery stores, liquor stores, restaurants, and bars all over Indiana. We also do small-batch and seasonal releases as well, so there is always something new coming out. (Our latest release, Black Bear Bierschnaps, is a
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AMISH Stoll’s Country Inn 19820 Castle Creek Dr Evansville, IN 812-867-7730
BARBECUE Bandana’s Bar-B-Q 6636 Logan Dr Evansville, IN 812-401-9922 Bar-B-Q Barn 1003 E Diamond Ave Evansville, IN 812-491-9868 Hawg ‘N’ Sauce 6580 Leonard Rd N Mt Vernon, IN 812-838-5339 Hickory Pit Stop 1521 N Main St Evansville, IN 812-422-6919 J & B Bar-B-Q & Catering 48 S Holloway St Henderson, KY 270-830-0033 Marx Barbeque 3119 W Maryland St Evansville, IN 812-425-1616
Haubstadt, IN 812-963-9305 Old Hickory BBQ 338 Washington Ave Owensboro, KY 270-926-9000
Peak Bros. BBQ 6353 US-60 Waverly, KY 270-389-0267 Shyler’s BBQ 5416 E Indiana St Evansville, IN 812-476-4599 Thomason’s Barbecue 701 Atkinson St Henderson, KY 270-826-0654 Wilson’s General Store & Café 11120 Broadway Ave Evansville, IN 812-985-0202 Wolf’s Bar-B-Q 6600 N First Ave Evansville, IN 812-424-8891
MoonLite Bar-B-Q Inn 2840 W Parrish Ave Owensboro, KY 270-684-8143
Allegra Lounge (Holiday Inn Airport) 7101 US-41 Evansville, IN 812-867-7999
Nisbet Inn 6701 Nisbet Rd
Backstage Bar & Grill 524 Main St
711 Tavern 711 E Virginia St Evansville, IN 812-422-0904
518 W Main St Newburgh, IN 812-858-2782 Dapper Pig 1112 Parrett St Evansville, IN 812-401-3333
Ole South Bar-B-Q 3523 Hwy 54 E Owensboro, KY 270-926-6464
Memphis & Main BBQ 118 W Locust St Boonville, IN 812-646-7110 4946 State Route 261 Newburgh, IN 812-858-0111
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Evansville, IN 812-424-5020
Darmstadt Inn 13130 Darmstadt Rd Evansville, IN 812-867-7300 Bar Louie 7700 Eagle Crest Blvd Evansville, IN 812-476-7069
Experience this popular establishment with handcrafted martinis, cocktails and a madefrom-scratch kitchen that features fantastic eats, including delicious apps, flatbreads, burgers, salads, sandwiches and more! Eat. Drink. Be Happy. Blush Ultralounge (First floor of Le Merigot) 615 NW Riverside Dr Evansville, IN 812-433-4000 Bokeh Lounge 1007 Parrett St Evansville, IN 812-909-0388 CKB Commonwealth Kitchen & Bar 108 2nd St Henderson, KY 270-212-2133 Chilly Willy’s Pub 3039 Claremont Ave Evansville, IN 812-423-0726 Cricket’s
Dave’s Sports Den 701 N Weinbach Ave Evansville, IN 812-479-8887 Deerhead Sidewalk Cafe 222 E Columbia St Evansville, IN 812-425-2515 Diamond Lanes 2400 US-41 Evansville, IN 812-424-4677 Doc’s Nightclub 1305 Stringtown Rd Evansville, IN 812-401-1201 Enigma Bar & Grill 4044 Professional Ln Newburgh, IN 812-490-0600 Fat Boy Tavern 115 N McCreary St Fort Branch, IN 812-753-9914 Fester’s Sports Bar & Grill 10301 Old Hwy 62 W Mt Vernon, IN 812-985-7333 Fool Moon Grill & Bar 5625 Pearl Dr Evansville, IN 812-467-7486
Franklin Street Tavern 2126 W Franklin St Evansville, IN 812-459-5210 Fred’s Bar & Grill 421 Read St Evansville, IN 812-423-8040
812-402-2544 Hornville Tavern 2607 W Baseline Rd Evansville, IN 812-963-0967 J’s Sports Bar & Grill 1602 S Vann Ave Evansville, IN 812-401-2266 KC’s Corner Pocket Bar & Grill 1819 N Fulton Ave Evansville, IN 812-428-2255
Gerst Haus 2100 W Franklin St Evansville, IN 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 a large selection of draughts and imported beers. Hagedorn’s Tavern 2037 W Franklin St Evansville, IN 812-423-0794 Haynie’s Corner Pub 1114 SE Parrett St Evansville, IN 812-423-8221 Highland Inn 6620 N 1st Ave Evansville, IN
KC’s Time Out Lounge & Grill (Washington Square Mall) 1121 Washington Square Evansville, IN 812-437-9920 Kipplee’s 2350 Division St Evansville, IN 812-476-1936 Knob Hill Tavern 1016 SR-662 Newburgh, IN 812-853-9550 Koodie-Hoo’s Grill & Bar 231 W 2nd St Mt. Vernon, IN 812-838-5202 Lamasco Bar & Grill 1331 W Franklin St Evansville, IN 812-437-0171 Legends 1050 S Weinbach Ave Evansville, IN 812-476-7444
Bar & Grill (Ellis Park) 3300 US-41 Evansville, IN 812-425-1456 Lyle’s Sports Zone 1404 E Morgan Ave Evansville, IN 812-425-7729 Marigold Bar 2112 S Weinbach Ave Evansville, IN 812-475-8780 Nisbit Inn 6701 Nisbit Rd Haubstadt, IN 812-963-9305 O’Brian’s Sports Bar & Grill 1801 N Green River Rd Evansville, IN 812-401-4630 Old Chicago 6550 E Lloyd Expy Evansville, IN 812-401-1400
1531 S Green River Rd Evansville, IN 812-477-4088 Ri Ra Irish Pub 701 NW Riverside Dr Evansville, IN 812-426-0000 Roca Bar North 12301 Hwy 41 N Evansville, IN 812-868-8898 Roca Bar South 1618 S Kentucky Ave Evansville, IN 812-422-7782 Rookie’s Sports Bar & Grill 117 2nd St Henderson, KY 270-826-1106 St. Phillips Inn 11200 Upper Mt Vernon Rd Evansville, IN 812-985-5558
On Deck Riverside Bar & Grill 100 2nd St Henderson, KY 270-826-2424 Peephole Bar & Grill 201 Main St Evansville, IN 812-423-5171 Piston’s Bar & Grill 2131 W Franklin St Evansville, IN 812-401-1699
Leroy’s Tavern 2659 Mt. Vernon Ave Evansville, IN 812-464-8300
Rick’s 718 Bar & Grill 718 3rd Ave Evansville, IN 812-423-0872
Rick’s Sports Bar
Sportsman’s Grille & Billiards 2315 W Franklin St Evansville, IN 812-422-0801
In addition to Sportsman’s Grille & Billiards’ reputation as a west side hotspot for college nightlife, they also offer a variety of flavorful dishes that go way beyond your usual pub fare.
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Stockwell Inn 4001 E Eichel Ave Evansville, IN 812-476-2384
Tin Man Brewing Co. 1430 W Franklin St Evansville, IN 812-618-3227
Beef O’Brady’s 8177 Bell Oaks Dr Newburgh, IN 812-490-9464
Taylor’s Tavern 2509 W Parrish Ave Owensboro, KY 270-683-5577
Turoni’s Brewery 408 N Main St Evansville, IN 812-424-9871
Tiki Time Bar & Grill 840 LST Dr Evansville, IN 812-425-1912
Winzerwald Winery (Tasting Room) 2021 W Franklin St Evansville, IN 812-423-2427
Blush Ultralounge (First floor of Le Merigot) 615 NW Riverside Dr Evansville, IN 812-433-4000
Tin Man Brewing Co. 1430 W Franklin St Evansville, IN 812-618-3227 TJ’s Stockyard Inn 1217 Baker Ave Evansville, IN 812-402-9273 TREEHOUSE GRILL & PUB 1550 Mesker Park Dr. Evansville, IN 812-909-2320 Turoni’s Forget-Me-Not Inn 4 N Weinbach Ave Evansville, IN 812-477-7500 Turoni’s Pizzery & Brewery 408 N Main St Evansville, IN 812-424-9871
CASUAL THEME Allegra Lounge (Holiday Inn Airport) 7101 US-41 Evansville, IN 812-867-7999 Another Broken Egg Cafe 701 W 1st St Owensboro, KY 270-691-8960 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 Evansville, IN 812-424-5020
Carson’s Brewery 2404 Lynch Rd Evansville, IN 812-759-8229
Bar Louie 7700 Eagle Crest Blvd Evansville, IN 812-476-7069
Mystique Winey 13000 Gore Road Lynnville, IN 47619 812-922-5612
Beans & Baristas (Eastland Mall) 800 N Green River Rd Evansville, IN 812-475-8566
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Bob’s Lounge 907 N Fares Ave Evansville, IN 812-425-4929 Bokeh Lounge 1007 Parrett St Evansville, IN 812-909-0388 Bonefish Grill 6401 E Lloyd Expy Evansville, IN 812-401-3474 Buck’s Tavern 1015 N Fulton Ave Evansville, IN 812-429-0055 CKB Commonwealth Kitchen & Bar 108 2nd St Henderson, KY 270-212-2133 Cambridge Golf Course 1034 Beacon Hill Dr Evansville, IN 812-868-4653 Cheddar’s Casual Café 2100 N Green River Rd Evansville, IN 812-491-9976
812-401-3333 Doc’s Nightclub 1305 Stringtown Rd Evansville, IN 812-401-1201 Double D’s 1206 E Main St Boonville, IN 812-897-8813 Fool Moon Grill & Bar 5625 Pearl Dr Evansville, IN 812-467-7486 Hadi Shrine 6 Walnut St Evansville, IN 812-423-4285 Hooters 4620 Lincoln Ave Evansville, IN 812-475-0229 KC’s Corner Pocket Bar & Grill 1819 N Fulton Ave Evansville, IN 812-428-2255 KC’s Time Out Lounge & Grill (Washington Square Mall) 1121 Washington Square Evansville, IN 812-437-9920 King’s Kitchen 104 N Water St Henderson, KY 270-212-2070
Chili’s 600 N Green River Rd Evansville, IN 812-475-1510 Dapper Pig 1112 Parrett St Evansville, IN
Kitchen Buffet The (Tropicana Evansville) 421 NW Riverside Dr Evansville, IN
812-433-4000 ext. 6059 If you’re looking for unlimited variety, the Kitchen Buffet is the place to be. This Tropicana Evansville favorite serves breakfast and lunch daily, dinner on Friday and Saturday nights, and brunch each Sunday.
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. Come on in and let Mama make you a delicious meal!
Major Munch 101 NW First St Evansville, IN 812-437-2363 104 N Water St Henderson, KY 270-212-2070
Mama Mia’s (Tropicana Evansville) 421 NW Riverside Dr Evansville, IN 812-433-4227
With a menu that features
Popeye’s 3300 N First Ave Evansville, IN 812-602-1599 Red Robin Gourmet Burgers 6636 E Lloyd Expy Evansville, IN 812-473-4100 Rocky Mountain Chocolate Factory (Inside Cold Stone Creamery) 6401 E Lloyd Expy Evansville, IN 812-437-2653
Koodie-Hoo’s Grill & Bar 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
1801 N Green River Rd Evansville, IN 812-401-4630
Royal Suite 4706 E Morgan Ave Evansville, IN 812-402-5122 Max & Erma’s (Tropicana Evansville) 421 NW Riverside Dr Evansville, IN 812-433-4258
Just one of the many fantastic eateries inside Tropicana Evansville, Max & Erma’s features a delicious menu: 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, including plenty of choices to please all ages. Mellow Mushroom 101 W 2nd St Owensboro, KY 270-684-7800 O’Brian’s Sports Bar & Grill
Zoup Fresh Soup Co. (East) 6240 E Virginia St 812-477-2664 (North) 4660 N First Ave 812-423-1800
CHINESE Big Bang Mongolian Grill 2013 N Green River Rd Evansville, IN 812-602-1400 Canton Inn Restaurant 947 North Park Dr Evansville, IN 812-428-6611
Show-Me’s (East) 1700 Morgan Center Dr 812-401-7469 (West) 5501 Pearl Dr 812-402-7100 TGI Fridays (Eastland Mall) 800 N Green River Rd Evansville, IN 812-491-8443 Walton’s International Comfort Food 956 Parrett St Evansville, IN 812-467-4255 Wayback Burgers (East) 115 N Cross Pointe Blvd 812-475-9272 (North) 624 E Diamond Ave 812-779-8208
Charlie’s Mongolian BBQ 315 E Diamond Ave Evansville, IN 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
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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. China King 590 E Diamond Ave Evansville, IN 812-423-1896 China Village 8423 Bell Oaks Dr Newburgh, IN 812-858-8238 Chopstick House Restaurant 5412 E Indiana St Evansville, IN 812-473-5551 Crazy Buffet 701 N Burkhardt Rd Evansville, IN 812-437-8833 Golden Buddha 3221 Taylor Ave Evansville, IN 812-473-4855 5066 SR-261 Newburgh, IN 812-853-2680
669 N Green River Rd Evansville, IN 812-479-7600 Lincoln Garden 2001 Lincoln Ave Evansville, IN 812-471-8881 Mandarin House 1111 Barrett Blvd Henderson, KY 270-826-3001 MA T 888 China Bistro 5636 Vogel Rd Evansville, IN 812-475-2888
Bits & Bytes 216 NW Fourth St Evansville, IN 812-423-5713
Shing-Lee Chinese Restaurant 215 Main St Evansville, IN 812-464-2769
All you could ask for in a casual, simple lunch or breakfast destination. Bits and Bytes offers 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.
Taste of China 4579 University Dr Evansville, IN 812-422-1260 Two Brothers 3806 N First Ave Evansville, IN 812-423-6188 Wok ‘N’ Roll 311 S Green River Rd Evansville, IN 812-474-0181 Yen Ching Chinese Restaurant 406 S Green River Rd Evansville, IN 812-474-0181
Gracie’s Chinese Cuisine 12500 US-41 Evansville, IN 812-868-8888
Grand Buffet Mongolian Grill 1356 N Green River Rd Evansville, IN 812-476-6666
Acropolis Express Tea Room at the YWCA 118 Vine St Evansville, IN 812-42-GREEK
Jimmy Jeng’s Szechwan Chinese Restaurant
Anthony’s Heavenly Cheesecake
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Evansville, IN 812-499-8273
5 N Green River Rd 812-479-0511 1950 Washington Ave 812-477-2711 1200 Lincoln Ave 812-402-4111 (North) 2128 N First Ave 812-426-2311 1031 E Diamond Ave 812-426-0011 (West) 210 N St. Joseph Ave 812-426-1011 (Newburgh) 3988 SR 261 812-858-9911 Emge’s Deli & Ice Cream 206 Main St Evansville, IN 812-422-3026 Firehouse Subs (East) 1031 N Green River Rd 812-477-2141 (West) 222 S Red Bank Rd 812-401-0740 Flying Saucer Café (Evansville Airport) 7801 Bussing Dr Evansville, IN 812-423-1113
Café 111 111 S Green River Rd Evansville, IN 812-401-8111
Gayla Cake 422 N Main St Evansville, IN 812-454-9791
Cleo’s Bakery & Brown Bag Lunches 9 W Jennings St Newburgh, IN 812-789-6485
Granola Jar 1033 Mt. Pleasant Rd Evansville, IN 812-437-1899
Daily’s Annex Bakery & Café 701 N Main St Evansville, IN 812-484-6635 Donut Bank Bakery & Coffee Shop (East)
Great Harvest Bread Co. 423 Metro Ave Evansville, IN 812-476-4999 HoneyBaked Ham 1446 N Green River Rd Evansville, IN 812-471-2940
Jason’s Deli 934 N Green River Rd Evansville, IN 812-417-9905
McAlister’s Deli 2220 N Green River Rd Evansville, IN 812-618-2050
Jeanne’s Gelato 2003 Lincoln Ave Evansville, IN 812-479-8272
Panera Bread 220 Burkhardt Rd Evansville, IN 812-476-7477
Jimmy John’s 701 N Burkhardt Rd Evansville, IN 812-401-5400 8680 Highland Ave Newburgh, IN 812-491-7111
Penn Station East Coast Subs (East) 137 N Burkhardt Rd 812-479-PENN (7366) (North) 4827 David Lant Dr 812-402-PENN (West) 5310 Pearl Dr 812-434-7366 (Henderson) 1111 Barrett Rd 270-826-7361 (Owensboro) 3625 Frederica St 270-683-1515
Just Rennie’s 100 SE 4th St Evansville, IN 812-490-8098
Step off a street in downtown Evansville and into a classic bistro in Tuscany. That’s the experience you’ll have when you let Chef Doug and Marla Rennie help you plan your next event in their beautiful new banquet room. The comfortable, unique setting makes everything from corporate meetings to wedding rehearsal dinners and private parties memorable. And their cookies are like nothing you’ve ever experienced!
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 drinks. Penny Lane East has the same fantastic menu and an equally cool atmosphere. PG Cafe 1418 W Franklin St Evansville, IN 812-402-4445
Piece of Cake 210 Main St Evansville, IN 812-424-2253
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. Nearly two decades on, Piece of Cake continues to satisfy the tri-state’s sweet tooth.
Pinch of Sugar 519 N Green River Rd Evansville, IN 812-476-7650
It doesn’t matter what you’re looking for – delicious specialty cakes 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. 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
Riverview Coffee Company (Tropicana Evansville) 421 NW Riverside Dr Evansville, IN 812-433-4280
This full-service coffee shop features Starbucks Coffee, cappuccinos and lattes, plus a variety of hot and cold beverages and
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frozen drinks. The food menu features assorted pastries, muffins, cookies, brownies, donuts, freshlymade chicken salad sandwiches and more. Salad World (East) 3311 N Green River Rd 812-471-5083 (Downtown) 200 Main St 812-422-0777 (North) 601 E Boonville New Harmony Rd 812-867-2741 (Newburgh) 4222 Bell Rd 812-490-6070
812-401-2433 Twilight Bistro 221 Main St Evansville, IN 812-421-0606 Zoup Fresh Soup Company (East) 6240 E Virginia St 812-477-2664 (North) 4660 N First Ave 812-423-1800
Schlotzsky’s 301 N Green River Rd Evansville, IN 812-471-4011 Spudz –N– Stuff (East) 815 S Green River Rd 812-401-7783 (North) 601 E Boonville New Harmony Rd 812-867-7783 (West) 5225 Pearl Dr 812-402-8287 (Henderson) 2630 US-41 270-212-1777 (Newburgh) 4222 Bell Road 812-490-6070 (Owensboro) 3500 Villa Point Dr 270-804-4747
Acropolis 501 N Green River Rd Evansville, IN 812-475-9320
812-473-9022 (West) 5201 Pearl Dr 812-425-5100 (Princeton) 2825 W Broadway St 812-386-1228 (Owensboro) 3123 Leitchfield Rd 270-683-3515 Buffalo Wild Wings (East) 715 N Green River Rd 812-471-9464 (West) 5404 Pearl Dr 812-471-9464
Denny’s Restaurant (East) 351 N Green River Rd 812-473-1063 (North) 3901 US-41 812-423-9459 Ellis Park Clubhouse 3300 US-41 Henderson, KY 812-425-1456
Burger Bank 1617 S Weinbach Ave Evansville, IN 812-475-2265
Five Guys Burgers 5402 E Indiana St Evansville, IN 812-401-1773
Carousel Restaurant 5115 Monroe Ave Evansville, IN 812-479-6388
Franklin Lanes 1801 W Franklin St Evansville, IN 812-423-5355
Carriage Inn 103 E Gibson St Haubstadt, IN 812-768-6131
Frontier Restaurant 12945 IN-57 Evansville, IN 812-867-6786
Cleavers Restaurant 5501 E Indiana St Evansville, IN 812-473-0001
Sweet Betty’s Bakery 5600 E Virginia St Evansville, IN 812-402-3889
From their popular Greek Night themed events to casual mid-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 the restaurant.
Culver’s 1734 Hirschland Rd Evansville, IN 812-437-3333
Tom + Chee 2121 N Green River Rd Evansville, IN
Bob Evans (East) 1125 N Green River Rd
Denny’s Classic Diner 5212 Weston Rd Evansville, IN
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812-424-4472 19501 Elphers Rd Newburgh, IN 812-867-7156
Cracker Barrel 8215 Eagle Lake Dr Evansville, IN 812-479-8788 Cross-Eyed Cricket 2101 Pennsylvania St Evansville, IN 812-422-6464
GattiTown 316 N Green River Rd Evansville, IN 812-473-3800
Gatti’s has a proud history of serving delicious pizza in innovative ways. Since 1969, they’ve strived to deliver unforgettable experiences for families in
the neighborhoods where we all live and work. Gemeca Inn 802 E Locust St Fort Branch, IN 812-753-4441 Get and Go Casseroles 6840 Logan Dr Evansville, IN 812-475-8830 Golden Corral 130 Cross Pointe Blvd Evansville, IN 812-473-1095 1320 N Green Street Henderson, KY 270-869-9310 Highland Inn 6620 N First Ave Evansville, IN 812-402-2544 Hilltop Inn 1100 Harmony Way Evansville, IN 812-422-1757 Hornville Tavern 2607 W Baseline Rd Evansville, IN 812-963-0967 IHOP 601 N Burkhardt Rd Evansville, IN 812-471-0510 Ivy Room (SWIRCA) 16 W Virginia St Evansville, IN 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 7247 Main St Wadesville, IN 812-673-4996
Old Mill 5031 New Harmony Rd Evansville, IN 812-963-6000
Libby & Mom’s Café 2 Richardt Ave Evansville, IN 812-437-3040
Pie Pan 905 North Park Dr Evansville, IN 812-425-2261 Popeye’s 3300 N 1st Ave Evansville, IN 812-423-4291 Rafferty’s 1400 N Green River Rd Evansville, IN 812-471-0024
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 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.
Red Fez (Hadi Shrine Building) 6 Walnut St Evansville, IN 812-423-4285 Red Wagon 6950 Frontage Rd Poseyville, IN 812-874-2210 Rockhouse at Wolf’s 31 N Green St Henderson, KY 270-212-1151
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 Evansville, IN 812-963-9310 Stoll’s Country Inn 19820 Castle Creek Dr Evansville, IN 812-867-7330 Zesto’s 102 W Franklin St Evansville, IN 812-424-1416
Rose Hill Café 8133 Rose Hill Rd Newburgh, IN 812-853-8443
CKB Commonwealth Kitchen & Bar 108 N 2nd St Henderson, KY 270-212-2133
Smitty’s Italian Steakhouse 2109 W Franklin St Evansville, IN
Cavanaugh’s (Tropicana Evansville) 421 NW Riverside Dr
Merry-Go-Round Restaurant 2101 US-41 Evansville, IN 812-423-6388 O’Charley’s (East) 7301 E Indiana St 812-479-6632 (West) 5125 Pearl Dr 812-424-3348
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Evansville, IN 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. 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. Cork ‘N Cleaver 650 S Hebron Ave Evansville, IN 812-479-6974
away - the perfect setting for intimate candlelit dinners. Yet, Edgewater can accommodate groups of up to 200 people for anything from birthdays and wedding showers to receptions and office parties. Madeleine’s Restaurant 423 SE 2nd St Evansville, IN 812-491-8611
GERMAN Gerst Haus 2100 W Franklin St Evansville, IN 812-424-1420
Acropolis 501 N Green River Rd Evansville, IN 812-475-9320
INDIAN Taj Mahal Indian Cuisine 900 Tutor Ln Evansville, IN 812-476-5000
Red Geranium (New Harmony Inn Resort) 520 N St New Harmony, IN 812-682-4431
Taste of India 4700 Vogel Rd Evansville, IN 812-909-2880
Edgewater Grille 1 E Water St Newburgh, IN 812-858-2443
The Edgewater Grille is nestled high on the banks of the Ohio River in the heart of historic downtown Newburgh. Its spacious dining rooms are open year round, providing panoramic views of the riverscape that will take your breath
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Coldstone Creamery (East) 6401 E Lloyd Expy 812-437-2653 (West) 5435 Pearl Dr 812-461-0100 Jeanne’s Gelato 2003 Lincoln Ave Evansville, IN 812-479-8272 Orange Leaf 701 N Burkhardt Rd Evansville, IN 812-401-5215 Sweet CeCe’s 5625 Pearl Dr Evansville, IN 812-401-5232
Famous Bistro 102 W 2nd St Owensboro, KY 270-686-8202
NW Chophouse & Wine Bar 7799 IN-66 Newburgh, IN 812-853-9500
Evansville, IN 812-428-3004
Ri Ra Irish Pub 701 NW Riverside Dr Evansville, IN 812-426-0000
ITALIAN/ MEDITERRANEAN Angelo’s 305 Main St Evansville, IN 812-428-6666
House of Como 2700 S Kentucky St Evansville, IN 812-422-0572
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 unique dishes and some of the best traditional food around too. Little Italy 4430 N 1st Ave Evansville, IN 812-479-7777
Biaggi’s 6401 E Lloyd Expy Evansville, IN 812-421-0800 Café Arazu 17 W Jennings St Newburgh, IN 812-842-2200 DiLegge’s 607 N Main St
Manna Mediterranean Grill 2913 Lincoln Ave Evansville, IN 812-473-7005
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. Milano’s Italian Cuisine 500 Main St Evansville, IN 812-484-2222
JAPANESE Fuji Yama 915 North Park Dr Evansville, IN 812-962-4440 Ginmiya Asian Diner 4827 Davis Lant Dr Evansville, IN 812-471-8100 Iwataya Japanese Restaurant 8401 N Kentucky Ave Evansville, IN 812-868-0830 Kanpai Sushi & Asian Bistro 4593 Washington Ave Evansville, IN 812-471-7076 Roppongi Japanese Steak & Sushi 7221 E Indiana St Evansville, IN 812-437-5824 Tokyo Japan 3000 N Green River Rd Evansville, IN 812-401-1020
Oasis Cafe 5702 E Virginia St Evansville, IN (812) 602-3660
Tokyo Teppanyaki 2222 US-41 Henderson, KY 270-869-1968
Olive Garden 1100 N Green River Rd Evansville, IN 812-473-2903
Zuki Japanese Grill 1448 N Green River Rd Evansville, IN 812-477-9854
Sauced Italian Restaurant 1113 Parrett St Evansville, IN 812- 402-2230 Smitty’s Italian Steakhouse 2109 W Franklin St Evansville, IN
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 Carleos 3118 Alvey Dr Owensboro, KY 270-684-0290 Chava’s Mexican Grill 4202 N First Ave Evansville, IN 812-401-1977 Chipotle Mexican Grill 499 N Green River Rd Evansville, IN 812-471-4973 El Charro 720 N Sonntag Ave Evansville, IN 812-421-1986 El Maguey 3250 Warrick Dr Boonville, IN 812-897-6666
great prices, El Patron is the place for you. This north side favorite is known for its welcoming atmosphere and different take on the usual Mexican fare – not to mention the “Gigante Burrito” challenge. The portions are more than generous, so you always leave satisfied. Give El Patron a try – you won’t be disappointed. El Rio Mexican Cuisine 1919 N Green River Rd Evansville, IN 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 Evansville, IN 812-437-5010
KOREAN Jaya’s 119 SE 4th St Evansville, IN 812-422-6667
El Patron 943 North Park Dr Evansville, IN 812-402-6500
If you love great Mexican food, great service, and
Jalisco Mexican Restaurant 4044 Professional Ln Newburgh, IN 812-490-2814
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270-830-6610 1647 S Green St Henderson KY 270-831-2367 Los Tres Caminos 12100 US-41 Evansville, IN 812-868-8550
La Campirana 724 N Burkhardt Rd Evansville, IN 812-550-1585
The newest Mexican restaurant in Evansville, La Campirana has already built a loyal following with an irresistible selection of quesadillas, gorditas, tacos, sopes and tortas. It also doubles as a fresh fruit and juice bar, catering to healthconscious 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
Moe’s Southwest Grill 6401 E Lloyd Expy Evansville, IN 812-491-6637 Qdoba Mexican Grill 922 N Burkhardt Rd Evansville, IN 812-401-0800 Riviera Mexican Grill 10604 SR-662 Newburgh, IN 812-490-9936 Taco Tierra 420 S Green River Rd Evansville, IN 812-402-8226 Tequila’s Mexican 408 Woodwind Plz Mt. Vernon, IN 812-838-2392
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Opened in 2006 by the Holderbaughs & Bradleys to offer the area a place where families and friends could meet to enjoy good times and great food. As you will see, their menu has a very large variety of foods from Pizza, Salads, Sandwiches, Wraps, Paninis, Entrees, Bar-B-Q, and kids menu. Take your time, relax and enjoy. Plan your parties or family gatherings here. Rooms available with seating up to 150. Azzip Pizza 5225 Pearl Dr Evansville, IN 812-401-3572 Big M’s Pizzeria 1313 N First Ave Evansville, IN 812-434-6909 Boston’s Gourmet Pizza 3911 Venetian Dr Newburgh, IN 47630 812-853-3400 Cicis Pizza 101 S Green River Rd Evansville, IN 812-477-2424 Cleavers 5501 E Indiana St Evansville, IN 812-473-0001
Los Portales 3339 N Green River Rd Evansville, IN 812-475-0566 Los Toribios 2810 US-41 Henderson, KY
Newburgh, IN 812-490-7778
Archie & Clyde’s 8309 Bell Oaks Dr
Dave’s Sports Den 701 N Weinbach Ave Evansville, IN 812-479-8887
Deerhead Sidewalk Cafe 222 E Columbia St Evansville, IN 812-425-2515 Fat Boy’s Pizza 10722 Hwy 662 Newburgh, IN 812-518-3061 Fetta 118 St Ann St Owensboro, KY 270-926-0005 Firedome Pizza & Wings 2046 US-41 Henderson, KY 270-831-1977 Franklin Street Pizza Factory 2033 W Franklin St Evansville, IN 812-477-2141 Gardo’s Italian Oven 13220 Darmstadt Rd Evansville, IN 812-868-8071 Gattitown 316 N Green River Rd Evansville, IN 812-473-3800 Heady’s Pizza 4120 N 1st Ave Evansville, IN 812-437-4343 Highland Pizza Shop 6669 Kratzville Rd Evansville, IN 812-402-8900 Kipplee’s 2350 E Division St Evansville, IN 812-479-1542 Lombardi’s New York Pizza
513 Barrett Blvd Henderson, KY 270-854-4391 MAMA MIA’S (Tropicana Evansville) 421 NW Riverside Dr Evansville, IN 812-433-4227 MAMA ROMA’S (EAST) 2008 E Morgan Ave 812-422-1212 (SOUTH) 3115 Covert Ave 812-477-6262 MISTER B’S PIZZA 2611 US-41 Henderson, KY 270-826-1111 OLD CHICAGO 6550 E Lloyd Expy Evansville, IN 812-401-1400 PANGEA KITCHEN 111 S Green River Rd, Ste E Evansville, IN 812-401-2404 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 PARKWAY PIZZA 3911 Broadway Ave Evansville, IN 812-423-3339
PIZZA CHEF 423 W Main St Boonville, IN 812-897-1600 4938 SR-261 Newburgh, IN 812-853-3338 PIZZA DEPOT 2801 Boonville-New Harmony Rd Evansville, IN 812-867-9131
2011 W Delaware St Evansville, IN 812-423-3160 SANDY’S PIZZA 609 S Main St Ft. Branch, IN 812-759-3972 SCHAUM’S PIZZERIA 240 S Green River Rd Evansville, IN 812-402-4733
WOODY’S PIZZERIA 518 S Main St New Harmony, IN 812-682-6666
PRIVATE DINING BALLROOM AT SAUCED THE 1119 Parrett St Evansville, IN 812-422-2230
SLICE THE 2011 Lincoln Ave Evansville, IN 812-476-8518
EDGEWATER LA VERANDA BANQUET ROOM 1 E Water St Newburgh, IN 812-858-2443
SPANKEY’S UNA PIZZA 714 N Sonntag Ave Evansville, IN 812-402-6776
IVY ROOM (SWIRCA) 16 W Virginia St Evansville, IN 812-464-7800
PIZZA REVOLUTION Evansville, IN 812-430-5945
SUSAN BOBE’S PIZZA 101 W Broadway St Princeton, IN 812-385-2554
JUST RENNIE’S 100 SE 4th St Evansville, IN 812-401-8098
ROCA BAR NORTH 12301 Hwy 41 N Evansville, IN 812-868-8898
TALK OF THE TOWN PIZZA 1200 Edgar St Evansville, IN 812-402-8696
OLD POST OFFICE 100 NW 2nd St Evansville, IN 812-253-2102
ROCA BAR SOUTH 1618 S Kentucky Ave Evansville, IN 812-422-7782
TURONI’S FORGET-ME-NOT INN 4 N Weinbach Ave Evansville, IN 812-477-7500
SCHMITT CATERING & MORE Evansville, IN 812-909-0566/812-774-6547
TURONI’S PIZZERY & BREWERY 408 N Main St Evansville, IN 812-424-9871
PIZZA KING (EAST) 1033 S Weinbach Ave 812-476-9441 (WEST) 220 N St. Joseph Ave 812-424-7976 (Newburgh) 7777 SR-66 812-853-3368
ROCKHOUSE AT WOLF’S 31 N Green St Henderson, KY 270-212-1400 ROUNDERS PIZZA 510 W Mill Rd Evansville, IN 812-424-4960 ROUNDERS TOO 12731 N Green River Rd Evansville, IN 812-867-7172 SAM’S PIZZERIA
TURONI’S PIZZA 8011 Bell Oaks Dr Newburgh, IN 812-490-5555 WALTHER’S GOLF ‘N FUN 2301 N First Ave Evansville, IN 812-464-4472
BONEFISH GRILL 6401 E Lloyd Expy Evansville, IN 812-401-3474 HARBOR BAY SEAFOOD 4428 N First Ave Evansville, IN 812-423-0050 LURE SEAFOOD & GRILLE 401 W 2nd St Owensboro, KY 270-240-4556
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Madeleine’s Fusion Restaurant 423 SE 2nd St Evansville, IN 812-491-8611 NW Chophouse & Wine Bar 7799 IN-66 Newburgh, IN 812-853-9500 Red Lobster 4605 Bellemeade Ave Evansville, IN 812-477-9227
STEAKHOUSES Cavanaugh’s (Tropicana Evansville) 421 NW Riverside Dr Evansville, IN 812-433-4333 Cork ‘N Cleaver 650 S Hebron Ave Evansville, IN 812-479-6974 Double D’s 1206 E Main St Boonville, IN 812-897-8813
Newburgh, IN 812-853-9500 Outback Steakhouse 7201 Indiana St Evansville, IN 812-474-0005 Smitty’s Italian Steakhouse 2109 W Franklin St Evansville, IN 812-423-6280
Haub House 101 E Haub St Haubstadt, IN 812-768-6462
Tin Fish 300 W Jennings St Newburgh, IN 812-490-7000
A fantastic fish joint with a large bite of flavor! Try their fish & chips as well as their famous fish tacos. 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 Eclipse Bistro 113 SE 4th St Evansville, IN 812-463-6040
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Hornet’s Nest 11845 Petersburg Rd Evansville, IN 812-867-2386 House of Como 2700 S Kentucky Ave Evansville, IN 812-422-0572 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 Evansville, IN 812-473-2400
Texas Roadhouse 7900 Eagle Crest Blvd Evansville, IN 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 & Ribs 1401 N Boeke Rd Evansville, IN 812-476-5405
Western Rib-Eye has been making people happy for decades with a menu featuring some of the tristate’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 Pangea Kitchen 111 S Green River Rd, Ste E Evansville, IN 812-401-2404 Thai Papaya 1434 Tutor Ln Evansville, IN 812-477-8424
VIETNAMESE Vietnamese Cuisine 4602 Vogel Rd Evansville, IN 812-479-8818
Madeleine’s Fusion Restaurant 423 SE 2nd St Evansville, IN 812-491-8611 NW Chophouse & Wine Bar 7799 IN-66,