Edible Indy Fall 2015 | No. 17

Celebrating the Bounty of Bloomington, Carmel, Columbus, Indianapolis and Beyond

Central Indiana Craft Beer Guide Chef Jon Brooks, Milktooth Hoosier Women Sugar Creek Malt Co. Cast-Iron Cooking

Eat. Drink. Read. Think.

Local.

Member of Edible Communities

Issue Seventeen

Fall 2015

VISIT HAMILTON COUNTY MARKETPLACE Explore a marketplace of local favorites and farm-fresh flavors in Hamilton County. Pack a picnic dinner with farmers’ market fare for a sunset summer concert, enjoy an icy treat to go, wash down a burger with a craft pint or find essential ingredients for a dish at home. Hamilton County’s local chefs and artisans create concoctions to appeal to every appetite.

Nationally acclaimed Top 5 NY Chocolate Show Innovations using amazing premium chocolate, gelato too!

Come stir your spirit.

Two Locations 301 Carmel Dr., Carmel and Historic Indianapolis City Market 222 E. Market St., Indianapolis 317.518.8842 ChocolateForTheSpirit.com

A locally owned sharing plates restaurant and bar serving lunch and dinner Monday through Saturday for guests 21 and over. Divvy's contemporary American cuisine is served in a unique atmosphere and is a dining experience to be shared.

71 W. City Center Dr., Carmel 317.706.0000 DivvyCarmel.com

GJBC is a destination for those who love handcrafted beers, spirits and wines paired with delicious pub food. Serving unique beer experiences with pride in the heart of downtown Westfield.

110 S. Union St., Westfield 317.804.5168 GrandJunctionBrewing.com

Our boutique winery lets you taste, purchase or make your own. Tasting bar is open six days a week. Live music and Karaoke on the weekends.

7350 Village Square Ln., Ste. 200, Fishers 317.585.9463 HarmonyWinery.com

Providing a unique culinary outlet using local ingredients in our house made foods, drinks and grocery items while offering retail items from beloved food and beverage artisans from the great state of Indiana.

211 Park St., Westfield 317.804.8555 RailEpicureanMarket.com

A Slice of Britain on a plate with authentic British lunches and all day High Tea in a tearoom. Traditional British recipes made in-house from local ingredients or genuine imports. Theme nights, parties and group catering.

30 N. Rangeline Rd., Carmel 317.565.9716 TinasTraditional.com

Specializes in scratch made pastries, French Macarons, craft cookies, custom birthday and wedding cakes, full espresso bar and unique and approachable breakfast and lunch items, from scratch soups and ever changing creative breakfast and lunch specials.

303 E. Main St., Westfield 317.804.8200 UnionBakingCo.com

A specialty shop of oils, vinegars, spices and gourmet products. We offer tasting events, cooking classes and custom made gift baskets. Bon Appétit!

Hamilton Town Center 13185 Harrell Pkwy, Ste. 150, Noblesville 317.219.3423 VomFassHTC.com

An independently owned and unique eatery situated in the historic Andrew Carnegie Library in the Carmel Arts and Design District. Enjoy lunch and dinner in a casual, family friendly dining area, neighborhood pub downstairs or outdoor deck.

40 E. Main St., Carmel 317.573.4444 WoodysCarmel.com

www.ChocolatefortheSpirit.com

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edible INDY fall 2015

Contents 2

HOOSIER THOUGHTS

RECIPES

4

HAVE YOU HEARD?

20 Curried BBQ Chicken Sliders

6

IN THE KITCHEN Raising the Bar: Local ladies leading the way

12 EDIBLE EDUCATION Future Foodies of America, Ivy Tech 16 EDIBLE HERBS Don’t Say Goodbye to the Herbs of Summer

21 Crispy Portobello Goat Cheese Cups 22 Pumpkin Spice Cookies 30 Acorn Squash, Bacon and Heirloom Bean Bake with Farm Eggs 30 Whole Duck in a Dutch Oven with Apples, New Red Potatoes and Cabbage 31 Caramelized Pear, Black Walnut Snickerdoodle Cake with Brown Sugar–Cinnamon Sour Cream

18 SOMETHING’S BREWING Metazoa Brewing Co.

41 Cherry Pistachio Granola

20 WHAT’S IN SEASON Tailgating Twists with the Fitchen

44 Negroni

44 The Martinez 48 Peachy Keen Bourbon Butter

24 BEHIND THE KNIFE 20 Things You Haven’t Heard About Chef Jon Brooks 26 FARMACY Activated Charcoal 28 ON THE FARM Campfire Cast-Iron Cooking: Recipes from The Loft Restaurant at Traders Point Creamery 32 AGAINST THE GRAIN Sugar Creek Malt Co. Chit is King 36 HOOSIER WOMEN Leveling the Field, Alexa Lemley 42 LIQUID ASSETS Logan Hunter Bloomington Drink Slinger

Table of contents and cover photography by Mary McClung.

Cover: Acorn Squash, Bacon and Heirloom Bean Bake with Farm Eggs from Chef Brandon Canfield of The Loft Restaurant, Traders Point Creamery

edibleIndy.com

1

Summer is just a fading memory now, as leaves turn red, orange and yellow, pumpkins pop up in fields, crops are harvested and the smell of campfires fills the air. Now is the time to harvest your produce and prepare it for that cold, long Indiana winter.

Part of the Edible Indy mission is to bring our readers opportunities to learn new ways to keep “eating local” throughout those months when very little is in season in our neck of the woods. Canning tomatoes, freezing herbs, roasting peppers, pickling cucumbers—all ways our ancestors preserved their food crops back in the day that still work perfectly well to ensure you’ll have fresh, local foods for the season to come.

If you don’t have the ability to cultivate your own produce, remember to continue to support those businesses, such as the ongoing fall and winter farmers’ markets, the grocers and butchers who continuously carry local Hoosier harvests and artisan products and all the small shops bringing you the best of Indiana. Supporting local = a better economy for all Hoosiers (and better food).

Hoosier hugs during your harvest,

Photography by Mary McClung

Hoosier Thoughts

edible INDY publisher Rubenstein Hills LLC editor in chief Jennifer Rubenstein cfo Jeff Rubenstein managing editor Rachel D. Russell copy editor Doug Adrianson designer Cheryl Angelina Koehler web designer Edible Feast interns

Jennifer & Jeff Rubenstein

From the Editor’s Table I remember arriving in southern France for a year of study when I was in college—those first few weeks were brutal for a young, structured American. Years of studying French language and literature couldn’t have prepared me for the cultural whirlwind I became a part of in a matter of seconds. At first, I questioned my choice to make the move and plotted exit strategies on my walk to and from the university.

And then, it happened. I admired the poppies in the field alongside the hour-long unplanned stop the bus had made, counted the 101 stairs up to my apartment with pride, embraced the belief that all sandwiches should be smothered with butter and topped with healthy portions of pommes frites, accepted the reality that sometimes a toilet was just a stall with a hole in the floor. The months passed; a new way of life was born.

And before I knew it, it was time to go home. I cried for days and my heart was truly broken because deep down, no one ever wants a great adventure to end. It’s what fires us up, teaches us life’s most precious lessons and gives us purpose and hope.

At Edible Indy, we are privileged to meet people who are fortunate enough to live their adventure each day, and then to share those stories with you. From the chit enthusiast to the female distiller, there are some true adventurers in our community to fill you with wonder and optimism and to open that place in your mind asking one of life’s greatest questions: “What will my next adventure be?”

All best,

Rachel D. Russell Give the gift of Edible Indy to someone—even yourself—delivered right to your door! $32 for one year (four issues) or $52 for a two-year subscription (eight issues). Subscribe online at EdibleIndy.com 2

edible INDY

fall 2015

Elizabeth Notestine, Asst. Managing Editor Caryn Scheving, Graphics Mary McClung, Photography

advertising Katie Hopper: katie@edibleindy.com Jennifer Rubenstein: jennifer@edibleindy.com 317.489.9194 Please call or email to inquire about becoming an advertising partner and show your support for the local food culture in Central Indiana.

contact us Edible Indy PO Box 155 Zionsville, Indiana 46278 317.489.9194 info@edibleindy.com Edible Indy is published quarterly (March, May, September and November).

Distributed throughout Central Indiana and by subscription elsewhere. Subscriptions are $32 for one year/four issues and can be purchased online at EdibleIndy.com or by check to the address above.

Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, then you probably have not had enough wine with your healthy food. Please accept our sincere apologies and, if it’s important, please notify us! Thank you.

No part of this publication may be used without written permission from the publisher. © 2015 all rights reserved.

A FEW SHOUT-OUTS FROM OUR FOLLOWERS ON SOCIAL MEDIA.

READY! SET!

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Sharing the love of @EdibleIndy Instagram #hoosierfood #hoosierlove

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smallstepsofchange @awiselee The last few lazy days of summer. Perfect poolside reading!

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Have You Heard?

T

RALLY ’ROUND THE DINNER TABLE

he Billion Family Dinners Challenge: Take the challenge to help America track 1 billion family dinners and create a more loving and healthy society!

Sometimes, thinking of a family dinner around the table can evoke feelings of “days gone by”—an ideal that isn’t attainable in today’s fast-paced, media-addicted world. But those in the Midwest, America’s heartland, aren’t ready to give up that tradition just yet. In fact, a team of entrepreneurs in Indianapolis believes so strongly in the benefits of shared dinners that they’re looking to bring them back into the spotlight through a national advocacy campaign—The Billion Family Dinners Challenge—via their mobile application, DinnerCall.

“The important thing to remember,” Gerry Hays, DinnerCall’s CEO says, “is that family dinners are rarely perfect, but they’re always worth it.”

The team says that dinnertime may prove to be the most influential 30 minutes of the day for families (and society overall). However, the team is careful to note they’re not just sticking to the traditional definition of the Normal Rockwell family.

“DinnerCall defines a family dinner as two or more people, sharing the same meal, without the distraction of technology. So even if your immediate family isn’t around, sharing a meal with your neighbor, some friends, a teammate, a few coworkers or even a stranger counts as a family dinner. We’re all part of a global family, and it’s important to cultivate those relationships just as much as with our immediate families.”

What makes dinnertime so crucial to our society’s health? According to Hays, people who regularly eat together enjoy significant benefits including lower obesity levels, lower substance abuse rates, more positive relationships and happier more secure children. What’s

more, because people gain nourishment from both food and personal connectivity, they ultimately experience more joy and fulfillment in their lives.

Hays has seen the impact regular family dinners can have in his own home.

“By being more present in the moment and really connecting with everyone else around the table, I am closer to my three kids than I ever have been before.”

Given these clear benefits, imagine if every person spent more time being present at dinner and sharing a meal with others! Together, we could change the trajectory of love and compassion in our society.

“It’s been shown that just one more dinner together per week can breed these positive benefits,” co-founder and President Ashton Chaffee adds, “and that’s really what we’re trying to promote by rallying America to log dinners towards the Billion Family Dinners Challenge on DinnerCall. Whether you’re a dinner pro and get your family together for dinner regularly, or whether you’re just getting back into the swing of it, your participation in the Billion Family Dinners Challenge matters. Not only does it breed positive change for your family, but it helps encourage others to start building those same habits. Plus, if each household tracks just 10 dinners through DinnerCall, we’ll have collectively tracked 1 billion dinners in efforts to positively impact society!”

The app not only keeps dinnertime statistics—such as your total time spent around the table, average dinner length and how many people are eating at the same time as you on a national scale—it also allows you to store and share family dinner photos, provides conversation starters for the table and enables the sharing of key family milestones.

If you’d like to see your family—and our society—change for the better, participating in the Billion Family Dinners Challenge is easy: • • •

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Visit BillionDinners.com Download the mobile tracking application.

Grab family, friends or neighbors and begin tracking your dinners.

37 W. Main Street Carmel, IN 46032

FOR LOVE OF BEER AND PICKLES

BY JENNIFER CARMACK-BRILLIANT PHOTOGRAPH BY JENNIFER RUBENSTEIN

R

ight now in Indy, local is king. If you can think it, chances are, someone locally is making it. So how about really good pickles made with local craft beer? Yes, that’s happening, thanks to Indiana Pickle Company. Owner Rob Carmack came up with the idea while attempting to re-create a heirloom recipe from his childhood.

“Growing up on a small farm, my mother would take cucumbers from the field and pickle them in a whiskey barrel. My entire adult life I have never found anything close to them, so I finally just asked Mom for the recipe and got to work” said Carmack.

Now, in the interest of full disclosure, I have to admit that I too loved these same pickles as a child. How could this be possible? Was the author a child pickle stalking thief? Not quite. You see, Rob is my ... brother. I bet you weren’t expecting a little twist in a pickle tale, were you? Anyway, Rob had this idea to make Mom’s pickles—only, instead of using a whiskey barrel, why not brine them in craft beer?

Genius was born.

So what are these beer pickles? Rob rounded up growlers from some of Indy’s top breweries, picked cucumbers from his garden and hit the kitchen. What he ended up with will simply blow your mind.

Complex layers of flavors hitting your mouth at different points and moments, leaving you in a pickle-lust haze wondering “where have these been all my life?” I’m talking about creations like dill chips bathed in Sun King Wee Mac Scottish Ale (fondly named Wee Willies), or how about Spicy Spear Splitters infused with Triton Rail Splitter IPA? And don’t miss sweet, juicy pear and plum brined pickles in Flat 12’s Walkabout or spicy baby carrots (Dragon Tails) with a kick of Upland’s Dragonfly.

These pickles are more than just talk. They recently took top honors at Indy’s Hottest Kitchen Entrepreneur Challenge. I’m not just saying this because my brother makes them—stop what you are doing right now and get some pickles! You can thank me later.

You can find jars at Goose the Market, and soon at R2GO, as well as other specialty markets and breweries.

(317)810-1330 Peacewaterwinery.com

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5

In the Kitchen

.A Ä ÌÏÌkÌ AÀ Local ladies leading the way

BY AMY LYNCH, PHOTOGRAPHY BY MARY MCCLUNG

Photography location: Traders Point Creamery, Zionsville 6

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À Ì1 Title: Director of Operations and Wine Director, Neal Brown Hospitality Group

Age: 31 Family: Husband, Rob; daughter, Jack; schnauzer mutt, Charlie

Favorite thing to cook: Fresh, simple vegetable salads

Least favorite thing to cook: Caramel sauces.

“I always burn them, and not in that good burntcaramel kind of way.”

Favorite food: Dry-aged rib eye, seared rare in a cast-iron skillet

What she orders: Rook’s mushroom XO dumplings, the roasted cauliflower at Bluebeard or a big bowl of Italian mussels at Pizzology

First food-related job: Pantry/pastry cook at Sola Restaurant in Chicago

Dream restaurant: “An enoteca-style wine tavern with emphasis on accessibility and educating the guest. Instead of just local wines, it would feature global wines at all price ranges and simple dishes to complement them.”

Erin Till Neal Brown Hospitality Erin@NealBrownHospitality.com

Edible Indy: How did you get to where you are today?

EI: What’s the biggest challenge you’ve faced as a chef?

Erin Till: I helped open the original Pizzology in Carmel in 2009 as the sous-chef. (Till also interned in 2008 for Neal Brown at L’explorateur, which was located in Broad Ripple in Indianapolis and is now closed, while attending culinary school at Kendall College.)

At Pizzology, I moved from sous to chef within a few months, then helped open the Libertine as the chef de cuisine in 2011.

ET: Motherhood. After having a child, my priorities completely shifted. Chef hours and commitment were no longer conducive to being the kind of parent I wanted to be. My peers are doing some amazing stuff right now, and I’d be lying if I said I wasn’t a bit jealous! During these last couple of years I’ve shifted my focus not only to wine, but also to developing our hospitality group into something awesome.

EI: How would you describe your style of cooking?

EI: Thoughts on the roles of female chefs within the local food industry?

ET: Western European, but on the simple side. My food at the Libertine was rather simple, yet somewhat elegant in a feminine sort of way. While I enjoy eating works of art, accessibility has always been important to me.

ET: There are some great women doing fantastic work in Indy’s food scene, but I’d love to see more.

edibleIndy.com

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k A kÌ kÄ Title: Co-owner/Chef, Rail Epicurean Market

Age: 39 Family: Husband, Toby; kids, Luke, Emma and Redding Favorite thing to cook: Tortilla Española and gazpacho

Least favorite thing to cook: Chicken

Favorite food: “I know this isn’t very gourmet, but nachos are my favorite.”

What she orders here in Indy: Egg rolls from Super Bowl Pho, coq au vin or suckling pig at Oakley’s Bistro, Caesar salad with blackened salmon from Local Eatery and Pub and Sam’s Benedict with the zucchini fritters at Tulip Noir.

First food job: Dairy Queen Dream job: “I’m doing it now at Rail.”

Melanie Miles Rail Epicurean Market info@preservationindy.com Edible Indy: What does a typical workday look like for you?

EI: What are you most proud of accomplishing?

Melanie Miles: I get in early in the morning to make pastries and prep for lunch. Sometimes I help with lunch service; sometimes Iಬm in my office working on finances. During dinner service, Toby and I trade off. Some nights, I cook dinner with our sous-chef, Mike; other nights, I act as front-of-the-house manager. When we started, it was just Toby and me, so we are used to doing whatever needs to be done.

MM: Opening Rail while eight months pregnant, and making it this far working side-by-side with my husband every day and raising three kids.

EI: Tell us about your culinary background.

MM: I started out in the music business in Nashville, Tennessee, but had to make a career change just a few years after graduating from college when I moved back to Indiana. I thought about opening a restaurant, so I enrolled in culinary school at Ivy Tech to learn classic cooking techniques and the business side of the food industry.

EI: What’s your cooking style?

MM: Iಬm inspired by Indiana comfort food and Western European cuisine. I like to take these two aspects and combine them.

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EI: Any local female chefs you particularly admire?

MM: I worked for two very talented women chefsಧKeltie Domina, owner of Keltieಬs restaurant (which was located in Westfield and is now closed) and Rachanee Keovorabouth, executive chef at Thomas Caterers (Indianapolis). They showed me how working hard and being a strong leader is vital and earns respect from men and women alike.

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À Ì k

Title: Executive Chef at R Bistro Age: 42 Family: One dog, two cats Favorite thing to cook: Seasonal produce and Middle Eastern food

Least favorite thing to cook: Liver Favorite food: “I could eat pizza every day.”

What she orders here in Indy: Steamed pork buns at Rook, salads at Black Market, vegetarian thalis (a set meal consisting of regional delicacies) from various Indian joints

First food job: Pizza King in Muncie Dream job: “I’m usually quite content with what I’m doing, but some days I think a dream job would consist of touring with a favorite band and acting as their chef from city to city. I also dream of running a bed and breakfast kitchen, cooking from the garden and barnyard.”

Erin Kem R Bistro rbistroonmassave@indy.rr.com

Edible Indy: How do you spend your day at R Bistro?

EI: What’s the biggest challenge you’ve faced as a chef?

Erin Kem: Mondays are a ಯmental day,ರ solidifying the weekಬs menu, planning and ordering. Tuesday is more physically demanding, prepping the weekಬs menu and having it ready by service. The rest of the week is lighter prep, cooking on the line at dinner, then starting the planning all over again for the next weekಬs brand new menu! Sundays are a sacred day off.

EK: Balancing professional and personal life is a bear in this business.

My family and friends know that my hours suck, so they always have to work around my schedule when it comes to a social life. I have to set aside time when work is off limits.

EI: How did you get into cooking?

EK: I cooked as a hobby from my teens into my 20s; after a year in France, I decided I wanted to go to culinary school. I attended the New England Culinary Institute in Burlington, Vermont at age 27 after already receiving a B.A. from Ball State, and I cooked in Germany for six months at the end of my education.

EI: What are your thoughts on women within Indy’s restaurant scene?

EK: At times, I feel like itಬs still somewhat of a boys’ club. However, there are plenty of local women in charge of kitchens and food-related businessesಧa remarkable change even from 13 years ago when I moved to Indy.

EI: What’s your culinary mantra?

EK: Fresh, local, simple. I embrace the French technique, but more Alice Waters than Julia Child. I want the ingredients to shine without distracting frills and gimmicks.

Amy Lynch is an Indianapolis-based freelance writer and editor. She enjoys cooking, local beer, travel, gardening and yoga.

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edible INDY fall 2015

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Edible Education

Culinary summer camp crafts young chefs

FUTURE FOODIES OF AMERICA STORY AND PHOTOGRAPHY BY MARY MCCLUNG

Culinary Campers practice their “mise en place” skills for an evening dinner served to family and friends.

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edible INDY fall 2015

Participants of Ivy Tech’s Camp Culinaire learned a full range of kitchen and food prep techniques each day.

R

emember camp? Some of us went to computer camp, some to tennis camp, some to that place with the lake and leaky canoes. Kids today do much the same, but with a new option: culinary camp.

As part of an effort to bring more food education to the next generation, the Hospitality Administration Department of Ivy Tech Community College held Camp Culinaire this summer. The mid-June event, designed for junior and senior high school students interested in learning more about food and future culinary careers, took place at the college’s Indianapolis Corporate College and Culinary Center.

A summer tradition since 2008, Camp Culinaire is the brainchild of Chef Lauri Griffin, assistant chair of the department, and has been overseen and developed by Chef Allen Edwards, Ivy Tech’s instructor of hospitality administration, each year since the beginning. The camp has become increasingly popular with the latest generation of food lovers, and is a great way to keep food skills honed or learn new techniques during those summer months when high school culinary classes are out. After all, no self-respecting junior chef wants a knife to rust from too much rest.

During the camp’s first four years attendees cooked in two sessions each day, as there was only one kitchen lab and one baking lab available. As the years have progressed, so have the amenities; now there are multiple kitchens with the latest equipment, making this camp much easier and more productive to host and learn.

At this year’s camp, about two dozen students from Indianapolis and regional high schools gathered for three days of learning and practice in culinary technique and production. Prior experience in the kitchen wasn’t a prerequisite. Two levels of culinary training were edibleIndy.com

13

Chef coats and hats gave students a real feel for life in the culinary world.

Above: Camp Culinaire gave kids interested in food a chance to meet other future chefs and form new friendships. Below: Student participants had the chance to spend three days with several highly skilled and experienced chefs.

offered: one for those who hadn’t yet wielded a chef knife, and a more advanced level for students with one or two years of prior culinary training in their high schools. For those who preferred the life of yeast and pastries, a Bake Shop Camp option was also offered.

Most culinary campers attended from Indianapolis Public Schools and township high schools, with a sprinkling of students from just outside the metro region. All looked professional in the Ivy Tech chef coats provided as part of the camp fee (along with a Mercer Knife or Baking Tool Kit—who wants to go to camp now?).

By mid-afternoon on the last day of camp, the young chefs-in-training were completely absorbed in culinary instruction. One group deconstructed chicken into parts, while two other students broke day-old French bread loaves into future crispy croutons. During the slicing and dicing, Chef Edwards showed two of his students how to prepare and use the kitchen’s high-tech smoker so they could prepare chicken to go with other dishes being created for that evening’s finale dinner, which would be served to fellow campers, family members and their guests.

Camp cooks took time out to visit Ivy Tech’s on-site garden, where they harvested herbs, salad greens and edible flowers to use in preparation of courses later that day. Some training involved going the extra mile in making food and handling ingredients.

“We introduce them to our recycling and composting operation, and most of them are excited about it,” said Chef Edwards, “especially about composting back into our own garden.”

When asked about future plans, many camp attendees talked about attending culinary school after they graduated from high school culinary programs. Their love for the science and art of food was evident. Chef Edwards finds that while some students are planning to study culinary arts at various places, such as the Culinary Institute of America (his alma mater), many of his students plan to pursue one of Ivy Tech’s highly respected culinary degrees. This is a smart option for those who want a top-quality culinary education for a low state-tuition price tag.

For more information about Ivy Tech’s culinary programs, visit IvyTech.edu/hospitality.

Mary McClung resides in Indianapolis and is senior at Herron School of Art & Design, completing her BFA in photography and intermedia. Her art and professional work includes photography and video. Mary’s love for the slow, sustainable, farm-to-table culture manifests itself through her work photographing and promoting the food and the food community in the Indianapolis area.

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edible INDY fall 2015

SPREAD SOME GOOD

© 2014 All rights reserved. Endangered Species is Registered Trademark of Endangered Species Chocolate, LLC.

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Edible Herbs

Don’t Say Goodbye to the STORY AND PHOTOGRAPHY BY MARY MCCLUNG

A

h, summer. As you look back at all the ways you used the fresh herbs you either grew or scored at the farmers’ market, you may suddenly be overcome with loss, knowing their days are numbered. As soon as the first hard frost comes, most of your fresh herb options will become an aromatic memory until they return next spring.

Luckily, it’s easy to harvest much of this year’s herb bounty and preserve the smell and flavor so that mid-winter, when it’s cold and grey and all you want is some sensation of summer, you can relive a moment in the sun.

There are 60 or more varieties of basil in the world, and only one good way to keep them for winter use. Fragile leaves don’t hold up to drying or freezing in oils.

For basil and other fragile herbs you love, here is the best hope for a ray of sunshine in February.

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edible INDY fall 2015

Dried Herbs: Simply tie bundles at the stems and hang them in a dry place with good ventilation (not the kitchen).

It takes only hours to a few days to dry herbs. When dry, simply pack the herbs loosely in a storage bag and store them in that cool, dry spot … you know, the one in your rustic Provence kitchen.

Dried bundles will last six to 12 months in a cool, dark area.

Flat Frozen Herbs: First, blanch your herbs. Blanching kills things that mold or degrade leaves and helps keep that bright green color when you pull the frozen delights out for cooking weeks, and even months, later. Here’s how: • • • •

Dip stems of basil in boiling water until just wilted—no more!

Go immediately from the boiling water to an ice bath to stop the heating.

After blanching, pat leaves dry and cut them from the stems.

Lay in a single layer inside a sealable freezer bag and place in freezer. When winter blues hit, pop open bag, break off a chunk, add to food and feel the warm summer love in your heart.

Herbs of Summer Herbs Frozen in Olive Oil: What about those heartier herbs, the kind that are perfect for winter stews, sautés and roasting? Sturdy plants like parsley, sage, rosemary and thyme (someone should write a song!) are great for mixing with and infusing into olive oil and then freezing into cubes. Plunk a cube into your recipe and you’re good to go. (Playing Simon and Garfunkel while cooking is optional.)

• •

Stem herbs and use whole leaves or chop them into pieces.

Place herbs into cube trays … don’t fill more than ¾ of each cube with herbs; ⅔ full is a nice amount.

•

Pour olive oil into each cube until you see the herb/oil ratio you want to achieve.

Place the cube tray into the freezer until your nuggets of herbaceous goodness are completely frozen (probably overnight).

Frozen cubes should be popped out of the tray and stored in a sealable freezer bag for future use.

• •

Note: Frozen cubes of olive oil melt pretty quickly at room temperature, so don’t put one or two on the counter then become distracted and walk away when you see Mario Batali on TV.

edibleIndy.com edibleIndy.com

17 17

Something’s Brewing

New brewery offers craft beer with a side of charity

METAZOA BREWING CO.

BY CHRIS BAVENDER

Photos on left side: Rand Wilson (General Manager), Dave Worthington (President), Cynthia Roush (Head of Communications & Marketing) and Aaron Koerner (Head Brewer)

I

t’s all about love for one of the latest microbreweries set to open this fall just south of downtown Indy—the love of craft beer and the love of animals.

“My wife and I have given donations to animal organizations for many years,” said David Worthington, president of Metazoa Brewing Co. (formerly Sanctuary Brewing). “This brewery will help us be able to make more of a difference with those organizations and give more than $50 or $100 here and there.”

The concept is simple: Each month 5% of the profits will go to a designated animal sanctuary.

“People can actually help the causes they care about by doing something they enjoy— drinking beer,” Worthington said. “It’s a winwin scenario for everyone involved.”

Eight of the 12 recipient organizations are based in Indiana in an effort to keep giving local.

“We know that there are many animal sanctuaries that need help and so we had a tough decision to make. However, we are very proud of the 12 groups we will be giving to,” Worthington said. “Each one is unique and helps animals in a significant way.”

That love for animals will also be reflected in the 18

edible INDY fall 2015

brewery’s pet-friendly amenities.

“Dogs, or brave cats, will be able to enjoy the patio and indoor seating areas of the brewery,” said Aaron Koerner, master brewer at Metazoa. “We will also have a shaded dog park for your best friend to get a little exercise.”

But the main focus at Metazoa will always be the beer, Koerner said.

“Without great beer, nothing else, like giving back to animals, would be possible,” he said. “We will also have a unique, comfortable atmosphere and sense of involvement, even if it’s your first time by.”

Metazoa is located in downtown Indianapolis at 140 South College Avenue, just down the street from the Milano Inn and minutes from Monument Circle.

“But far enough away that traffic doesn’t get you down,” Koerner said. “Being adjacent to Fountain Square brings in a lot of opportunity and neighborhood culture, too. The view is also one of the best in the city.”

The brewery will feature a 10-barrel brew house, which means an output of 310-gallon batches. Between 18 and 26 beers will be available served on cask, nitro and draft. Metazoa will also offer a dedicated cider line to accommodate people with wheat allergies.

“We will have seven house beers, seven seasonals per quarter and many constantly rotating one-offs,” Koerner said.

Also on the menu: a behind-the-scenes tour. Worthington and Metazoa co-owner Rand Wilson also own Brewery Tours of Indianapolis.

“We know what makes the best experience from viewing so many other breweries’ tours,” Koerner said. “We want to bring in some of the best aspects of what we’ve seen, but still have a lot of unique features.”

Those features will include the use of reclaimed material throughout the building.

“When we moved into the building we inherited loads of wooden crates that we’re using to build with. Some of our tables will be made of old bowling alley lanes and gym floors,” Koerner said. “Everything will feel a bit raw, with concrete floors and the exposed red iron of the building framing. It will be fairly simplistic, but not cold. Many clear garage doors will line the tasting room letting in light and warming up the space.”

A space, Koerner said, where customers can feel at home and be able to relax.

“If you’re living in a tiny apartment and want to invite your friends by, just come here,” he said. “We want to be Indianapolis’ living room. A place to chill.”

Metazoa Brewing Co.: 140 S. College Ave.; 317.522.0251; metazoabrewingco@gmail.com.

For opening day information, watch MetazoaBrewing.com.

Chris Bavender is a freelance writer in South Broad Ripple with more than 20 years’ experience as a print and broadcast journalist. Follow her on Twitter @crbavender and Instagram @chris_bavender.

METAZOA’S TOP CHARITY ORGANIZATIONS African Wildlife Foundation,

multiple offices, AWF.org/contact

Black Pine Animal Sanctuary,

Albion, BlackPine.org

Elephant Sanctuary, Hohenwald, TN, Exotic Feline Rescue Center,

Center Point, ExoticFelineRescueCenter.org

Friends of Ferdinand Inc.,

Indianapolis, FriendsofFerdinand.com

Humane Society of Indianapolis, Move to Act,

Elephants.com

IndyHumane.org

Indianapolis, MoveToAct.org

Planet Bee Foundation,

San Francisco, CA, PlanetBee.org

Red Wolf Sanctuary and Raptor Rehabilitation Center, Save the Chimps,

Fort Pierce, FL, SaveTheChimps.org

WildCare Inc., Wolf Park,

Rising Sun, RedWolf.org

Bloomington, WildCareInc.org

Battle Ground, WolfPark.org

edibleIndy.com

19

What’s in Season

Tailgating Twists These Harvest Recipes Are Sure to Raise a Cheer RECIPES AND PHOTOGRAPHY BY THE FITCHEN

Curried BBQ Chicken Sliders Inspired by a dish served at Queen Elizabeth II’s coronation in 1952, this chicken salad combines a traditional British favorite with sweet and smoky flavors in these irresistible sliders. Use small ciabatta rolls for the perfect bun.

Yields 18 sliders Olive oil or nonstick cooking spray 3 pounds chicken breasts ½ teaspoon sea salt ½ teaspoon black pepper 3–4 tablespoons olive oil (for sautéing shallots) 3 shallots, finely minced

6 teaspoons red curry paste ¼ cup tomato paste ¾ cup apricot jam 2 tablespoons curry powder ½ teaspoon cayenne powder 1½ cups coconut cream

2½ tablespoons Vegannaise (may substitute mayonnaise or Greek yogurt) 1 teaspoon sea salt Ciabatta rolls or slider buns Minced chives for garnish

Preheat oven to 375°F. Line 2 baking sheets with aluminum foil. Lightly spray with olive oil or cooking spray.

Arrange chicken breasts on the sheets. Sprinkle with sea salt and black pepper. Bake 8 minutes, then flip chicken breasts and bake 8–10 minutes more. Remove from oven. Allow to cool and then shred chicken on a cutting board using 2 forks.

Heat olive oil in a medium saucepan over medium heat.

Sauté shallots for 2 minutes. Add red curry paste, tomato paste, apricot jam, curry and cayenne powders. Stir all ingredients together until smooth and well-combined. Remove from heat. Add chicken. Allow to cool.

In a small bowl, mix together coconut cream and Vegannaise. Combine coconut cream and chicken mixtures.

Serve on rolls and garnish with finely chopped chives.

When using Vegannaise or mayonnaise, this recipe is dairy-free.

Recipe ingredients without the bun are gluten-free.

Jordan and Clark Cord are a 20-something married couple living in Central Indiana. As food bloggers, most of their time is spent in the kitchen.

Their mostly food-related hobbies include grocery shopping, trying and drinking new wines and tirelessly searching for the best Thai food in Indiana. You can follow them on their blog at TheFitchen.com.

20 20

edible INDY fall 2015 edible INDY fall 2015

Crispy Portobello Goat Cheese Cups Bite-size is best when it comes to tailgating. These crunchy, savory cups will be the star of your pregame.

Yields 24 wontons Olive oil or nonstick cooking spray 1 package wonton wrappers 3 tablespoons olive oil 2 medium yellow onions, finely chopped 8 cloves garlic, minced 5 cups Portobello mushrooms, diced 2 cups canned, diced tomatoes, drained 1½ teaspoons sea salt 1½ teaspoons black pepper 6 ounces goat cheese Fresh chives for garnish Preheat oven to 350°F. Spray a muffin pan with nonstick oil.

Place 1 wonton wrapper in each muffin space and carefully press down to create the “cup” shape. Bake for 8–10 minutes. Watch closely—they can quickly burn!

While the cups are baking, heat oil in a large skillet over medium heat. Sauté chopped onions until translucent. Add minced garlic and sauté for 3 more minutes.

Drain tomatoes to remove as much juice as possible and add them along with the diced mushrooms to the skillet. Add salt and pepper. Cook for 5 minutes, until mushrooms have softened.

Turn off heat and add goat cheese. Stir until

mixture is well-combined and creamy.

Place 2 tablespoons of filling into each wonton cup. Garnish with finely chopped chives.

This recipe is vegetarian. edibleIndy.com

21

Pumpkin Spice Cookies Long ago, we perfected an oaty version of chocolate chip cookies on our blog. We’ve made a few small changes to revamp this favorite recipe for fall. Thanks to plenty of pumpkin and hints of cinnamon, nutmeg and ginger, these cookies pair perfectly with all of your tailgate favorites … especially hot toddies.

Yields 18 cookies Nonstick cooking spray 3 cups quick oats 5 tablespoons brown sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 teaspoons pumpkin pie spice ½ cup + 2 tablespoons canned pumpkin purée ¼ cup coconut oil 2 teaspoons vanilla extract 4 ounces white baking chocolate Preheat oven to 350°F. Grease a baking sheet with nonstick cooking spray.

In a large bowl, combine oats, brown sugar, sea salt, baking soda and pumpkin pie spice. Mix together using a fork.

Add pumpkin, coconut oil and vanilla. Mix thoroughly using hands.

Form the mixture into 2-inch-diameter cookies about ⅓ inch thick and place on greased baking sheet.

Bake for 15 minutes.

While the cookies are baking, use a double boiler to melt the white chocolate, allowing it to cool after it’s melted. Then pour the chocolate into a small, resealable plastic bag. When the cookies are cool, snip off corner of plastic bag and drizzle each cookie with white chocolate. Create whatever design you want!

This recipe is vegetarian and gluten-free.

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edible INDY fall 2015

PRESENTED BY

Does Your School Have a Garden?

Enter to win the 2016 School Garden of the Year Award!

Open to any Indiana K —12 school with a garden. Winners will receive prizes ranging from $500 - $1,500 to help continue to “grow” their gardens in the year ahead. Winners will be selected in the following four categories and announced in early June 2016: OVER ALL BEST INDIA NA SCHO OL GARDEN OF THE YEAR BEST NUTR ITION AL RECIPE BEST EDUC ATIO NAL USE OF GARDEN

BEST ROO KIE GARDEN CIRCL E CITY RAIN BARR ELS BONU S AWARD! For complete details and to apply online, visit edibleindy.com/school-garden-of-year Application deadline March 1, 2016

edibleIndy.com

23

Behind the Knife

SECRET INGREDIENTS 20 Things You Haven’t Heard About Chef Jon Brooks

BY ELIZABETH NOTESTINE | PHOTOGRAPH BY MARY MCCLUNG

S

ince the opening of Milktooth in downtown Indianapolis’ Fletcher Place, all eyes have been on chef and owner Jon Brooks. The breakfast-fare-inspired spot opened just last October, and Brooks has already been named one of Food and Wine’s 2015 Best New Chefs, an honor bestowed upon only 10 other chefs nationwide.

We wanted to get to know the man behind one of Indy’s most popular new restaurants. Here are 20 things you haven’t heard about Chef Brooks.

The worst thing I’ve ever eaten was an iguana tamale in Oaxaca.

I got to meet and feed one of my culinary heroes, Jim Harrison, after a poetry reading in Montana.

I hate butternut squash.

I love vegetarians: they’ve given up meat so I don’t have to.

I had never cooked breakfast at a restaurant before opening Milktooth.

I wanted to run away with the circus when I was younger. I can ride a unicycle and juggle pins.

I was an amateur boxer when I lived in Missoula, Montana.

I would really love to revisit Japan, where I was lucky enough to spend two weeks when I was 15. I would really appreciate the food a lot more today.

I delivered my son, Roman, at home with my wife, Ashley, in our apartment above Bluebeard.

I thought I was allergic to octopus once but...y’know drugs.

I stumbled upon Kreuz barbecue in Lockhart, Texas, on a drive from Houston to Austin. My mind was blown, then I later found out they are pretty famous.

I met my wife, Ashley, at a backyard pudding-wrestling contest.

I almost drowned the first time I attempted surfing in Montanita, Ecuador.

My favorite films are Down by Law, There Will Be Blood and Before Night Falls.

The first beer I ever drank was a Franziskaner.

I got expelled from a Japanese language class for trying to climb out the window during a lecture.

I’ve never owned a new car.

I proposed to my wife on video before jumping out of an airplane.

I wore the same shirt every day for a month on a bet.

I am the first person who doesn’t serve dinner to be given a Best New Chef award by Food and Wine.

Visit Milktooth in historic Fletcher Place at 534 Virginia Ave., Indianapolis, and you will find Chef Brooks cooking up his local flare. Counter coffee service and pastries, 7–9am, brunch, 9am– 3pm, every day but Tuesday. MilktoothIndy.com. 317.986.5131.

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edible INDY fall 2015

Elizabeth Notestine is an intern with Edible Indy and a recent graduate from DePauw University where she received an anthropology degree with a focus on food studies. She is an Indianapolis-based freelance writer, and hopes to continue studying and developing her passion for food.

The 2015 Central Indiana Beer Guide is Sponsored exclusively by

Bier Brewery and Taproom 5133 E. 65th St. Indianapolis, IN 46220 BierBrewery.com WHEN YOU GO, TRY THE

Hator

Coming Soon

Big Lug Canteen 1435 E. 86th St. Indianapolis, IN 46260

IF YOU LIKE BEER, it’s good to be a Hoosier.

Indiana is brimming with a wide variety of breweries offering

whatever

your

taste buds desire—whether it’s a pilsner, a sour or even a cider, these and many more are crafted right inside this fine state. So let’s raise a pint glass to local, fresh beer, handcrafted by our hard working friends and neighbors—

CHEERS!

Black Acre Brewing Company 5632 E. Washington St. Indianapolis, IN 46219 BlackAcreBrewing.com WHEN YOU GO, TRY THE

Saucy Intruder

Black Swan Brewpub 2067 E. Hadley Rd. Plainfield, IN 46168 BlackSwanBrewPub.com WHEN YOU GO, TRY THE

Cream Stout

Blind Owl Brewery 5014 E. 62nd St. Indianapolis, IN 46220 BlindOwlBrewery.com WHEN YOU GO, TRY THE

None-the-Wiser

Bloomington Brewing Company 1795 E. 10th St. Bloomington, IN 47408 BloomingtonBrew.com WHEN YOU GO, TRY THE

Ruby Bloom

Books and Brews 9402 Uptown Dr., Ste. 1400 Indianapolis, IN 46256 BooksNBrews.com WHEN YOU GO, TRY THE

Imperial Apple Ale

Broad Ripple Brewpub 840 E. 65th St. Indianapolis, IN 46220 BroadRippleBrewPub.com WHEN YOU GO, TRY THE

, as Lawn Mower Pale Ale Checckhec‘‘kem,‘eomf fout Brugge Brasserie you 1011 E. Westfield Blvd.

Indianapolis, IN 46220 BruggeBrasserie.com

LEGEND

uses sugar creek malt co. malt distributed by world class beer worth the drive

WHEN YOU GO, TRY THE

POOKA

Cannon Ball Brewing Company 1650 N. Delaware St. Indianapolis, IN 46202 WHEN YOU GO, TRY THE

American Style Black Ale

3 Floyds Brewing Co. 9750 Indiana Pkwy.

Munster, IN 47321 3Floyds.com

WHEN YOU GO, TRY THE

Zombie Dust

450 North Brewing Co. 8111 E. 450 N. Columbus, IN 47203 450NorthBrewing.com WHEN YOU GO, TRY THE

Pothole Porter

Barley Island Brewing Company 639 Conner St. Noblesville, IN 46060 BarleyIsland.com WHEN YOU GO, TRY THE

Dirty Helen

Bent Rail Brewery 5301 Winthrop Ave. Indianapolis, IN 46620 BentRailBrewery.com

Cedar Creek Winery & Brew Co. 3820 Leonard Rd. Martinsville, IN 46151 CedarCreekWineandBrew.com WHEN YOU GO, TRY THE

Cream Ale

Chapman's Brewing Company 300 Industrial Dr. Angola, IN 46703 ChapmansBrewing.com WHEN YOU GO, TRY THE

Englishman

Chilly Water Brewing Co. 719 Virginia Ave., Ste. 105 Indianapolis, IN 46203 ChillyWaterBrewing.com WHEN YOU GO, TRY THE

One Hop Wonder IPA

Crown Brewing 211 S. East St. Crown Point, IN 46307 CrownBrewing.com WHEN YOU GO, TRY THE

Java Porter

Cutters Brewing Company 9973 E. U.S. Hwy 36 Avon, IN 46123 CuttersBrewing.com

WHEN YOU GO, TRY THE

Floyd’s Folly

Danny Boy Brewing 12702 Meeting House Rd. Carmel, IN 46032 DannyBoyBeerWorks.com WHEN YOU GO, TRY THE

Irish Red Ale

Daredevil Brewing Co. 1151 Main St. Speedway, IN 46224 DareDevilBeer.com WHEN YOU GO, TRY THE

Rip Cord

Deviate Brewing 4004 W. 96th St. Indianapolis, IN 46268 DeviateBrewing.com WHEN YOU GO, TRY THE

Chipolte Rye Porter

Flat 12 Bierwerks 414 N. Dorman St. Indianapolis, IN 46201 Flat12.me WHEN YOU GO, TRY THE

Hello My Name Is Amber

Flix Brewhouse 2206 E. 116th St. Carmel, IN 46032 FlixBrewHouse.com

WHEN YOU GO, TRY THE

Luna Rosa Wit

Fountain Square Brewing Co. 1301 Barth Ave. Indianapolis, IN 46203 FountainSquareBrewery.com WHEN YOU GO, TRY THE

Preacher’s Daughter Amber Ale

Function Brewing 108 E. Sixth St. Bloomington, IN 47408 FunctionBrewing.com WHEN YOU GO, TRY THE

Coffee Milk Stout

Goshen Brewing Company 315 W. Washington St. Goshen, IN 46526 GoshenBrewing.com WHEN YOU GO, TRY THE

Millrace Hefe

Grand Junction Brewing Co. 110 South Union St. Westfield, IN 46074 GrandJunctionBrewing.com WHEN YOU GO, TRY THE

Amarillo Sunset

Great Crescent Brewery 315 Importing St. Aurora, IN 47001 GCBeer.com

WHEN YOU GO, TRY THE

Coconut Porter

Half Moon Restaurant and Brewery 4051 S. LaFountain St. Kokomo, IN 46902 HalfmoonBrewery.com WHEN YOU GO, TRY THE

Outliers Brewing Co. 534 E. North St. Indianapolis, IN 46204 OutlierBrewing.com WHEN YOU GO, TRY THE

Whitcomb Rye

People's Brewing Company 2006 N. 9th St. Lafayette, IN 47904 PeoplesBrew.com

WHEN YOU GO, TRY THE

Farmer Daughter’s Wheat

Planetary Brewing Co. 500 Polk Ave., Ste. 22 Greenwood, IN 46143 PlanetaryBrewing.com WHEN YOU GO, TRY THE

Vanilla Porter

Cole Porter

Point Blank Brewing Company

Coming Soon

105 E. Beaver St. Corydon, IN 47112 PointBlankBrewing.com

Heady Hollow Brewing Co. 11069 Allisonville Rd. Fishers, IN 46038 HeadyHollowBrewing.com

Indiana City Brewing Co. 24 S. Shelby St. Indianapolis, IN 46202 IndianaCityBeer.com WHEN YOU GO, TRY THE

Shadow Boxer

Lafayette Brewing Company 622 Main St. Lafayette, IN 47901 LafayetteBrewingCo.com WHEN YOU GO, TRY THE

Star City Lager

Mad Anthony Brewing Company 2002 Broadway Fort Wayne, IN 46802 MadBrew.com WHEN YOU GO, TRY THE

Harry Baals Irish Stout

MashCraft Brewery 1140 N. State Road 135 Greenwood, IN 46142 MashCraftBrews.com WHEN YOU GO, TRY THE

Lil Tart

Coming Soon

Metazoa Brewing Co. 140 S. College Ave. Indianapolis, IN 46202 metazoa.beer

New Day Meadery 1102 Prospect St. Indianapolis, IN 46203 NewDayCraft.com WHEN YOU GO, TRY THE

Johnny Chapman Cider

Oaken Barrel Brewing Company 50 Airport Pkwy Greenwood, IN 46143 OakenBarrel.com WHEN YOU GO, TRY THE

Indiana Amber

WHEN YOU GO, TRY THE

Swamp Donkey Brown Ale

Power House Brewing Company 2735 N. State Road 9 Columbus, IN 47203 PowerHouseBrewingCo.com WHEN YOU GO, TRY THE

Ceraline Cream Ale

Quaff On! Brewing Company 116 N. Grant St. Bloomington, IN 47408 QuaffonBrewing.com WHEN YOU GO, TRY THE

Busted Knuckle

Redemption Alewerks 7035 E. 96th St., Ste. K Indianapolis, IN 46250 RedemptionAlewerks.com WHEN YOU GO, TRY THE

Deliverance IPA

Salt Creek Brewery 466 Old State Road 37 North Bedford, IN 47421 SaltCreekBrewery.com WHEN YOU GO, TRY THE

Bradweiser

Switchyard Brewing Co.

Twenty Below Brewing

PO Box 382 Bloomington, IN 47402 SwitchyardBrewing.com

5408 N. College Ave. Indianapolis, IN 46220 TwentyTap.com

WHEN YOU GO, TRY THE

WHEN YOU GO, TRY THE

West-Coast Amber

Twenty Below Hefeweizen

Taxman Brewing Company

TwoDEEP Brewing Co.

13 S. Baldwin St. Bargersville, IN 46106 TaxmanBrewing.com

714 N. Capitol Ave. Indianapolis, IN 46204 TwoDeepBrewing.com WHEN YOU GO, TRY THE Coombah’s Legacy IPA

WHEN YOU GO, TRY THE

Deduction

The Tap Craft Beer Bar 101 N. College Ave. Bloomington, IN 47404 TheTapBeerBar.com

Union Brewing Co. 622 S. Rangeline Rd., Ste. Q Carmel, IN 46032 UnionBrewingCo.com

WHEN YOU GO, TRY THE

Brickyard

WHEN YOU GO, TRY THE

Paradise Seed-y Wit

Thr3e Wise Men Brewing Co. 1021 Broad Ripple Ave. Indianapolis, IN 46220 Thr3eWisemen.com

Upland Brewing Co. 350 W. 11th St., Bloomington, IN 47404

WHEN YOU GO, TRY THE

Two Lucy’s Blackberry Wheat

TASTINGS: 4060 Profile Pkwy, Bloomington, IN 47404 820 E. 116th St., Carmel, IN 46032 4842 N. College Ave., Indianapolis, IN 46205

Three Pints Brewpub 610 W. Mitchell Ave., Martinsville, IN 46151 ThreePintsBrewPub.com WHEN YOU GO, TRY THE

UplandBeer.com

TEAM AMERICA WORLD POLICE

WHEN YOU GO, TRY THE

Campfire Session IPA

Tin Man Brewing Co.

Wabash Brewing Company

1430 W. Franklin St. Evansville, IN 47710 TinmanBrewing.com

5328 W. 79th St. Indianapolis, IN 46268 WabashBrew.com

WHEN YOU GO, TRY THE

WHEN YOU GO, TRY THE

Overlord Imperial Ale

Tow Yard Brewing 501 S. Madison Ave. Indianapolis, IN 46225 TowyardBrewing.com

Cannonball Pale Ale

Wooden Bear Brewing 21 W. North St. Greenfield, IN 46140 WoodenBearBrewing.com

WHEN YOU GO, TRY THE

WHEN YOU GO, TRY THE

Tow Yard Wrecker

Triton Brewing Co. 5764 Wheeler Rd. Indianapolis, IN 46216 TritonBrewing.com

Pennsy Trail Pale

ZwanzigZ Pizza & Brewing 1038 Lafayette Ave. Columbus, IN 47201 Zwanzigz.com

WHEN YOU GO, TRY THE

WHEN YOU GO, TRY THE

Rail Splitter

Honey Wheat Ale

Scarlet Lane Brewery 7724 Depot St. McCordsville, IN 46055 ScarletLaneBrew.com WHEN YOU GO, TRY THE

Dorian Stout

St. Joseph"s Brewery & Public House 540 N. College Ave. Indianapolis, IN 46202 SaintJoseph.beer WHEN YOU GO, TRY THE

Cornerstone Koelsch

Sun King Brewing Co. 135 N. College Ave. Indianapolis, IN 46202 7848 E. 96th St., Fishers, IN 46037 SunKingBrewing.com WHEN YOU GO, TRY THE

Sunlight Cream Ale

BREW YOUR OWN! Brew Link Brewing Company BrewLinkBrewing.com

Brew-by-U 3021 Meridian Meadows Rd., Greenwood, IN 46142 Brew-By-U.com

Great Fermentations 5127 E. 65th St., Indianapolis, IN 46220 GreatFermentations.com

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Looking for a local product from start to finish? Look no further than Sugar Creek Malt Co., based out of Lebanon. This malthouse opened this year and is working with 11 farmers within a 200 mile radius to produce 200 acres of grain—like barley, rye and wheat. These grains are then malted on their farm in small batches and sold to Indiana craft breweries. It doesn’t get much more local than this folks!

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edibleIndy.com

25

Farmacy

In with the Good, Out with the Bad

ACTIVATED CHARCOAL

BY LAUREN KOPF | PHOTOGRAPH BY MARY MCCLUNG | GRAPHICS BY CARYN SCHEVING

F

or thousands of years, activated charcoal, also known as activated carbon, has been used to promote digestive and whole body health. This natural fix-all has been in the spotlight of recent trends for its detoxifying properties. From whitening teeth to detoxifying the digestive tract, activated charcoal is a natural and economical fix for some of the most common health and household problems.

What is activated charcoal and how does it work?

Activated charcoal is a form of carbon processed to have small, low-volume pores, increasing the surface area available for absorption. The surface is extremely porous and negatively charged, causing positively charged toxins to bind to it. This means that if activated charcoal is ingested or topically used, consumed toxins are absorbed into the activated charcoal and removed from our bodies.

Natural sources for activated charcoal include coconuts, certain types of wood, bamboo and other organic materials.

7OMRGEVI &IRI¿XW Recent health and wellness trends point to the use of topical skincare products loaded with naturally sourced activated charcoal. The activated charcoal draws out dirt and other toxins, leaving skin clean and refined. It acts as an antibacterial agent, deeply detoxifying the skin without causing redness or irritation caused by many other skincare products.

Boscia Skin Care has an activated charcoal line including a Detoxifying Black Cleanser, Pore Purifying Black Strips, Luminizing Black Mask and Revitalizing Black Hydration Gel. Yes To Brands has a Yes To Tomatoes Activated Charcoal Bar Soap, which may be used from head to toe to treat skin.

Using encapsulated active charcoal is a more affordable way to treat skin topically. Combine one capsule of activated charcoal with a few teaspoons of aloe vera and then smooth over the face while being careful to avoid the eyes and mouth. Let the mixture dry before rinsing off with warm water and patting skin dry with a clean towel.

meal with one full glass of water to help the activated charcoal work its way into your system. Follow your meal with another full glass of water to aid in the detoxifying process and to prevent dehydration and constipation.

The Garden Table, a local eatery and juicery located in Broad Ripple, offers a Detox Dream cold-pressed juice beverage with activated charcoal included in its 100% natural ingredient list. This juice helps to flush out toxins in the body by cleansing the liver and preventing bloating as it goes through the system. It is important to consume this beverage on an empty stomach as it will affect your body’s ability to absorb nutrients from food.

Whitening Teeth Activated charcoal is a natural, easy and inexpensive cure for the red wine, coffee and tea stains that accumulate over the years on your pearly whites. This is because it pulls and absorbs residue and plaque that cling to teeth and cause these stains. And activated charcoal balances out the pH levels in the mouth, improving overall oral health.

To brush with activated charcoal, dip a wet toothbrush into powdered activated charcoal and brush teeth as usual. Before rinsing, sip water, swish in your mouth and spit out to ensure all areas have been treated. If you have caps, crowns or veneers, do not use this treatment as it may cause further staining. Take care to protect countertops and fabrics as they might become stained if the activated charcoal comes in contact with them.

Water Filtration Staying hydrated is essential for whole body health. Drinking enough water helps to fight fatigue, aids in flushing out toxins, improves organ function and aids joint and tissue health. Filtering your water with activated charcoal will trap impurities such as solvents, pesticides, industrial waste and other chemicals and free radicals. These filters are also shown to remove some fluoride from water.

Treating Gas and Bloating

Activated charcoal is a natural, affordable fix for household, beauty and health issues. Remember, always consult with a medical professional before starting a new health regimen, and when buying activated charcoal products look for those free of chemicals, with pure, natural forms of activated charcoal.

There are many who profess the efficacy of activated charcoal to treat diarrhea and intestinal pain and issues. Oftentimes, this is done by taking a capsule (dosage varies by person) an hour before eating a

Lauren Kopf is a Platt 99 bartender and Ball State graduate from Rushville. She has an unwavering passion for good food and good drink.

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edible edible INDY INDY fall fall 2015 2015

On the Farm

Three remarkable recipes from The Loft Restaurant at Traders Point Creamery

CAMPFIRE CAST-IRON COOKING RECIPES BY CHEF BRANDON CANFIELD, THE LOFT RESTAURANT| PHOTOGRAPH BY MARY MCCLUNG

F

all is the perfect season for the tickle of a campfire under your nose and hearty fall food in your belly. These deliciously unique recipes created

by Chef Brandon Canfield of the famous Zionsville farmstead restaurant, The Loft, are ideal dishes to cook up in a cast-iron skillet, on a campfire or in an oven. Cast-iron cooking is the latest old heritage cooking trend getting back to the rustic ways, but with a gourmet edge.

The Loft Restaurant 9101 Moore Rd., Zionsville TradersPointCreamery.com 28

edible INDY fall 2015

Whole Duck with Apples, New Red Potatoes and Cabbage

Acorn Squash, Bacon and Heirloom Bean Bake with Farm Eggs

Caramelized Pear, Black Walnut Snickerdoodle Cake with Brown Sugar–Cinnamon Sour Cream

Chef Brandon Canfield is the executive chef at The Loft Restaurant in Zionsville, one of the only farmstead restaurants in Indiana. He is best known for his hyper-local food inspired by heritage Midwestern cooking, and practices whole animal butchery. He is newly married and loves spending time in his backyard grilling. edibleIndy.com

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Whole Duck in a Dutch Oven with Apples, New Red Potatoes and Cabbage Serves 4 4–5 pounds fresh whole duck Acorn Squash, Bacon and Heirloom Bean Bake with Farm Eggs

Salt and pepper to taste Enough twine to truss a duck

Serves 4–6

1 rib celery, cut into fourths Oil to coat pan ½ large onion, diced 12 garlic cloves, whole Pinch of salt ½ head cabbage, cut into wedges ½ pound large new red potatoes, diced 2 carrots, cut into chunks ½ cup beer, wine or vegetable broth

½ pound bacon, cut into ¼-inch pieces 1 acorn squash, skin removed, diced into ½-inch pieces ½ cup onion, diced Pinch of salt and pepper 1 cup cream 2 cups cannellini, pinto and red kidney beans, cooked and drained 4 sprigs fresh sage, minced 6 farm eggs ½ cup goat cheese (or a local triplecream-style cheese) In a 12-inch cast-iron skillet over medium heat, add bacon and cook until fat is rendered and bacon is almost crispy. Remove bacon from skillet, but leave the fat.

Add squash and onions. Season with pinch of salt and pepper. Cook until squash gets a little color and onions turn translucent.

Add cream, beans, bacon and sage to skillet. Bring to a simmer. Reduce liquid by about half, or until it starts to thicken slightly. When mixture has a stew consistency, crack eggs evenly onto surface. Dot with cheese. Cover with lid or aluminum foil.

Keep over medium to low heat. Egg whites should be set and yolks runny. Crack pepper over top and serve from skillet.

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edible INDY fall 2015

2 Idared apples, cut into chunks 8 sprigs thyme

Season the duck, inside and out, with generous amount of salt and a few cracks of pepper. Stuff the cavity with a few chunks of apple, sprigs of thyme and celery. Truss the duck.

Allow the bird to come to room temperature and salt to dissolve into meat, about 30 minutes. Pat dry.

In large Dutch oven over medium heat, add light sheen of oil. Sear breast side until fat begins to render and skin browns, about 10–15 minutes. Flip bird over. Repeat browning. Remove bird and keep ¼ inch of fat in pan.

Add onion, garlic cloves and pinch of salt to pan. Cook until translucent and garlic begins to soften, but not burn. Add cabbage wedges, potatoes, carrots and remaining apple.

Set duck inside nest of vegetables and ½ cup beer, wine or vegetable broth. Cover.

Cook slowly without disturbing for about 1½ hours. Allow pot to rest at least 15 minutes before carving.

Caramelized Pear, Black Walnut Snickerdoodle Cake with Brown Sugar–Cinnamon Sour Cream Serves 6-8

For the cake: 1¼ cup all-purpose flour 1 teaspoon baking soda 1 tablespoon cinnamon 1 stick soft butter, plus 1 teaspoon for skillet 1¼ cups sugar, divided into 1 cup and ¼ cup

Piazza produce is proud to feature products from local farmers & artisans.

½ teaspoon salt 2 eggs ¼ cup black walnuts, toasted 1 cup buttermilk 2 pears, firm but ripe, cut into eighths*

For the brown sugar–cinnamon sour cream: ½ cup crème fraiche (or sour cream) 3 tablespoons brown sugar 1 teaspoon cinnamon Pinch of salt Sift the dry ingredients together in medium bowl. Set aside.

In another bowl, cream the butter, 1 cup sugar and salt. Add eggs 1 at a time. Scrape sides of bowl and incorporate dry ingredients. Add nuts and slowly incorporate buttermilk until batter is loose enough to fall from a spoon, but not liquid.

Place cast-iron skillet over fire or low flame. Add 1 teaspoon of butter and melt slightly. Add to the skillet ¼ cup sugar and pears. Set tightly into pan and heat until pears begin to gain a little color. Pour batter over caramelized pears, gently tapping skillet to evenly spread batter over pears.

Bake covered in campfire until center is almost set (approximately 25 minutes), or bake in oven at 425°F. Remove from heat. Allow to rest for about 10 minutes until cake is set.

Serve with butter and the brown sugar–cinnamon sour cream.

We consider local, product we pick up from the producers while making our daily deliveries.

5941 West 82nd Street | Indianapolis | 1-800-772-7255 | piazzaproduce.com

* Any seasonal fruit (peaches, apples, blueberries, mulberries) can be substituted.

REFRESH. RENEW. REPLENISH.

3 & 5 Day Raw Juice Cleanses now available online www.thegardentable.com/cleanse

908 E. Westfield Boulevard — Broad Ripple Village

! "

edibleIndy.com

31

Against the Grain

Sugar Creek Malt Co.

BY RACHEL D. RUSSELL | PHOTOGRAPHY BY MARY MCCLUNG | ILLUSTRATIONS BY CARYN SCHEVING

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edible INDY fall 2015 edible INDY fall 2015

T

he rain this June and July in Central Indiana was exhausting.

Those of us in the area spent a large portion of our time spying for sunrays in the horizon and shaking our wind-battered umbrellas free of raindrops. So as I sat and watched the deluge drown my idea of summer, I hoped it wouldn’t rear its ugly head on July 16.

This was Sugar Creek Malt Co.’s field day and open house in Lebanon. Edible Indy had been invited and the excitement was building.

Why so much excitement? That’s where the affable Michalkes (pronounced like Milwaukee) come onto the scene with their contagious enthusiasm. Jim and Heather Michalke, along with their son, Caleb, and daughter-in-law, Whitney, have undertaken a venture lost in Indiana’s yesteryear: malting.

You might ask how this all came about. Jim is a hog and row-crop farmer in Lebanon, and his wife, Heather, assimilated to country life after being raised on the south side of Chicago, so Caleb grew up with the agriculture bug. He earned his degree from Purdue and taught for a couple of years before determining it wasn’t his path.

Two years ago, the four family members came up with the concept of a farm focused on growing grains that could then be malted on location. One year ago they started cultivating that idea, and now here they are—providing “local malt for local beer” out of a retrofitted barn in Lebanon.

But don’t be fooled … it didn’t come easy.

Wanting to dive into farming and malting grains, Caleb couldn’t get the information he needed locally (remember, yesteryear was a while ago). That’s when Caleb’s education began, which took him to North Dakota and Winnipeg. There he learned about moisture, time, temperature, types of brew, enzymes—all of the magic that goes into malting for craft brew.

Armed with education and determination, Sugar Creek Malt Co. became a reality earlier this year and according to the Michalkes has now entered the field of only 50 craft malt houses throughout the nation.

And on July 16, on a sparsely clouded, sunny summer day Central Indiana souls had been starving for, Sugar Creek Malt Co. had its open house.

During the event, guests were treated to a tour of the facility and an explanation of the careful process the grain, like barley, goes through before it fills its purpose of becoming part of “small batches of malt for craft breweries,” according to Caleb.

Amongst the guests were some of the 11 farmers throughout Indiana, Kentucky and Ohio, all within a 200 miles radius, Sugar Creek has contracted with to grow 200 acres of grains. (The Michalkes are personally growing 20 acres of barley, 20 acres of wheat and 20 acres of rye.) These farmers are a proud and necessary part of a local circle of life—from field to malt house to brewery. One farmer even leaned down with me to hold a piece of barley in her hand and point out

From Left to Right: Heather and Jim Michalke, Caleb and Whitney Michalke and a few of the farmers and brewers making chit happen.

edibleIndy.com

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Look closely and you can see the chit sprouting out of each piece.

The Michalkes are personally growing 20 acres of barley, 20 acres of wheat and 20 acres of rye.

the difference between two- versus six-row varieties. And while only 100–150 of this year’s planted acres can be used—back to that pesky rain that drenched Indiana in early summer—looking forward Sugar Creek hopes to increase this number to 400 acres.

So what exactly is the malting process? It begins with placing the grain, let’s say barley here, in storage tanks. From there, it’s moved for cleaning to a 1948 Clipper machine, which has been totally restored and, according to Whitney “separates the bad from the good.”

Then, the barley is soaked in a steep tank for 2–3 days in a germination room. During this time, each piece of tiny barley goes through an important metamorphosis—this is when chitting happens.

“Chitting is a very important part of the malting process.”

Caleb told those of us on the tour looking to see exactly what that meant and seeing each piece of barley sprouting what looked like a little threaded tail out of one end.

And once the chitting occurs, those little barley bits are sent to germinate further on a pneumatic germ floor or on a malting floor for approximately four days. And germination is a tricky business, according to Caleb, as they analyze each batch to ensure quality.

After germinating, the chit-sprouting barley is dried in a machine special ordered from the East Coast, and based off of tobacco drying machine technology, because small-scale malting equipment is not easy to find. After installation, and a tweak or two from the company that installed it and a local individual who definitely had a learning curve, the result is only about a five point temperature differential, which according to Caleb is the key to good drying.

Then, the barley is placed into a machine that “debeards” each piece—bye bye chit!—then it’s cleaned one last time before being bagged and stored. The end destination of this malted goodness produced up to two tons at a time involves craft brew.

There are four barley varieties currently in production at Sugar 34

edible INDY fall 2015

Creek: Scarlett, a German variety that produces traditional German malts; Conlon, a plump North American variety that will give brewers really high-extract yields; Full Pint, a variety specifically developed for the craft brewing industry for its flavor; and Thoroughbred, which is Sugar Creek’s only six-row with lineage from French malting varieties and is good for Belgian-style ales. They also have two rye varieties, a red wheat and, hopefully in the near future, spelt, which provides a nutty flavor for beers; buckwheat, which is gluten-free; and oats, which add thickness and foam retention in beer.

Right now, Sugar Creek Malt Co. is working on what they call several base malts out of their tworow varieties—pilsner, pale ale, Vienna and Munich. They are also “playing around with the sixrow variety and making some darker, more flavorful six-row malts,” Caleb said.

As if that wasn’t enough to get your taste buds going, by the end of the year this oneof-a-kind Indiana business hopes to have their roasting and smoking facility up and running to offer a line of smoked malts showcasing the range of flavors barley offers.

One of the last remaining questions for beer geeks and neophytes remains: How does the malt taste when brewed? At the open house, Great Crescent Brewery (Aurora) was pouring beer made with Sugar Creek’s malt. I think those who gave it a try would agree—local through and through never tasted so good.

Learn more about Sugar Creek Malting Co. at SugarCreekMalt.com or by emailing caleb@sugarcreekmalt.com.

Rachel D. Russell is the managing editor of Edible Indy. She has a passion for food, second only to writing, and enjoys hearing about how food has shaped lives. She is always interested in comments and ideas for new stories. She can be reached at editor@edibleindy.com.

A sampling of the grain varieties currently in production at Sugar Creek Malt Co.

Sugar Creek Malt Co. is located in Lebanon.

As part of the process, barley is placed in a pneumatic germ floor.

After the initial cleaning process, the barley is soaked in a steep tank for two to three days in a germination room.

edibleIndy.com

35

Hoosier Women

Indiana Welcomes Its First Female Distiller

LEVELING THE FIELD

BY KAREN KENNEDY PHOTOGRAPHY BY MARY MCCLUNG

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edible INDYfall fall 2015 edible INDY 2015

T

he mind of a true chef is constantly at work. Whether he or she is awake or asleep, flavor profiles, ingredients, pairings and techniques are constantly darting around the periphery, like goldfish in a bowl. When you ask a true chef where their inspiration for a particular creation comes from, they will often stare at you blankly—not because they don’t want to answer you, but because they can’t. They have no idea. When pressed, they will often say something along the lines of “It just came to me,” or “I couldn’t stop thinking about how to use that ingredient.”

Such is the case with Alexa Lemley.

Lemley is the creative force behind Artisan Foodworks and 240Sweet, both based in Columbus. Artisan Foodworks is a catering company specializing in large-scale outdoor events and 240Sweet produces extraordinary handcrafted artisan marshmallows in a multitude of flavors. Lemley owns both businesses with her wife of one year and partner of 10, Samantha Aulick.

One might think the demands and pressures of running two successful businesses might be enough to keep Lemley’s mind occupied. One would be mistaken. What could possibly be missing from this particular equation? Why, something to drink with all of this food, of course—vodka, gin and whiskey, to start.

Lemley is opening a distillery. And when she does, she will be the first female distiller in the state of Indiana and one of only a handful of chef-distillers in the country.

“First of all, we like booze,” she said with a sly grin. “And if we’re eating really good food, we’d like to have really good booze to go with it. And we were making extractions already, for the marshmallows and other things; mint, vanilla, pepper, rosemary, basil and lemon, to name a few. So we were already on the way. And it’s just another way to use local ingredients, which is really important to us.”

In her first batches Lemley plans to use corn and soybeans from the farmer right across the road, and she is already thinking about how various ingredients will play against each other.

“For the gin, I think about juniper, of course, but also lush Asian-inspired ingredients like kaffir lime, lemongrass, catnip and lychee,” said Lemley. “I want to make a marshmallow vodka and an Indiana corn whiskey, and something with all of those delicious yellow carrots growing in our garden.”

The garden she refers to is just a bit more than most at-home gardens. It’s nearly two acres, bursting with several tomato varieties, numerous peppers, herbs, leeks and beets.

Little Kitty is a 176 Spirits distillery cat. These cats are common in distilleries all over the world and are known for keeping the mice and rats out as the grains attract rodents. Little Kitty was bred to resemble the color of whiskey.

Hanging with the Boys Distilling is a largely male-dominated business, so Lemley and Aulick are jumping in the pool with the boys.

“It’s always been a pretty macho thing,” said Lemley. “Booze was made for men and marketed to men. We went to Colorado to learn about distilling and we were the only women there. But I think women have more sensitive palates. We want to make things that are approachable, in terms of both flavor and price, and a little more nuanced than the rest.”

“We also visited some of the local distilleries,” she added. “Hotel Tango Whiskey [in downtown Indianapolis], of course. I think people are excited about what we’re going to do.” edibleIndy.com

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Southeast Indiana - Dearborn County

From Our Farms To Your Table...

Christine and Max Lemley cooking at the Moroccan stew station with friend, Harumi. (Photos

Come Shopping!

courtesy of 240sweet.)

Orchards, Farms & Markets : Greystone Family Farm Lawrenceburg, Indiana

: Beiersdorfer Orchard Guilford, Indiana

: Phillips Berry Patch New Alsace, Indiana

: Salatin’s Farm

A Family of Food Lovers

Specialty Spirits

Blazing culinary trails appears to run in Lemley’s family. Her great-uncle Sap Essex owned Columbus’ famous Sap’s Donuts, which made the first mass-produced yeast donut. And by a stroke of kismet, the original steel doors from the donut factory were given to them when the factory was razed, which they will use for the distillery.

Lemleys’s mother, Christine Lemley, is a French-trained La Varenne—and Le Cordon Bleu—trained chef and oenologist who had her own food and wine shows on PBS back in the ‘70s. Because the shows were filmed in her house, the family still benefits from an in-home, television-cooking-show-style kitchen, and Lemley loves to cook there. And her father owned a Columbus-based catering company called Lemley’s Catering, and she grew up cooking in that kitchen, too. To bring things full circle, Lemley’s great-grandmother was infamous for her bathtub gin in the Great Depression.

Moores Hill, Indiana

: Great Crescent Brewery Aurora, Indiana

: At the Barn Winery Logan, Indiana

: Rowland Winery Dillsboro, Indiana

: Holtkamp Winery New Alsace, Indiana

WHISKEY CITY FESTIVAL NOV 6-7

Building the Empire

Please call/visit online. Hours vary by day/season.

+

Request a Visitors Guide Today!

1-800-322-8198 www.visitsoutheastindiana.com 38

edible INDY fall 2015

If the success of their first few ventures serves as a benchmark for what to expect from the new distillery, we should anticipate great things. The marshmallow empire that is 240Sweet started out as just a creative marketing technique to attach to their catering menus. Now Lemley and Aulick, along with a staff that can reach 30 in high season, crank out around 250 different flavors of marshmallows available for purchase across the country and abroad.

Marshmallow making classes are available, and last year the pair started an annual marshmallow festival called Puff Fest, drawing thousands. They have also been featured in a variety of magazines including O, Real Simple, Food & Wine and Martha Stewart Living.

The new distillery will be called 176 Spirits and the brand name of line will be Little Pot, so named because of their very small still. Lemley has a vision for how the elixirs she wants to make will be branded. “Think antique medicine bottles; vintage snake oil,” she said. But for her it’s more about what’s inside the bottle.

“Delicious is our focus, in everything we do,” said Lemley. “As a chef, it’s important to bring about a balance of flavors. For example, something should not be spicy simply for the sake of being spicy.

There has to be a reason why it needs to be spicy. All of the ingredients need to work together, in all things we do. That’s the approach we will take with our booze. Our batches will be very small; they have to be, because our still is only 30 gallons. We will make what sounds good to us, and if we don’t like it, we’ll start over. It will be several years before an artisan license to sell what we make will come available. That gives us plenty of time to experiment.”

And there’s one more reason why a distillery seems like a good idea to Lemley: “Marshmallows are incredibly labor intensive,” she said. “With booze, the still does a good part of the work. You set it up and then you wait for the good stuff to happen. I love that.”

Once their distillery is up and running, they hope to add a tasting room, which would add another reason to jump in your car and drive to Columbus.

Karen Kennedy is an Indianapolis-based food writer with over 25 years’ experience in the hospitality industry in Indiana, Chicago and Vermont. She is the owner of Small Potatoes, a catering and event planning company and the creator of the Indie Indy Foodie Tours. She, along with her dedicated team of foodies, work to promote independently owned restaurants throughout the Indianapolis area.

“A taste of NY on Indy’s South Side” Pizza by the slice 11-4pm daily Locally owned & operated!

Serving Local Beers 8810 S Emerson Ave

(Emerson & County Line in the Kroger shopping center)

Dine-in Carry out Delivery Catering Food truck

317-865-0911

edibleIndy.com

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INSPIRED BY AUTHENTIC LOCAL INGREDIENTS SPOKE & STEELE IS A MODERN PRESPECTIVE ON THE CLASSICS. OUR DISHES ARE INSPIRED BY LOCAL INGREDIENTS AND FROM THE FIRST SIP TO LAST BITE, YOU WILL EXPERIENCE AUTHENTIC FLAVORS THAT IGNITE THE INDY DINING SCENE.

123 SOUTH ILLINOIS STREET INDIANAPOLIS, IN 46225 | 317 737 1616

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edible INDY fall 2015

SPOKEANDSTEELE.COM

Everything You

Knead

A Grocery Store & So Much More!

Market District is simply the best food experience ever. From shopping to chopping to dining in our signature restaurant, table by Market District, it’s the everyday to the epicure in one delicious place!

Think grocery shopping that is efficient and exciting.

So whether you need Tide® to do laundry or Taleggio to pair with a Barbera, whether you’re shopping for your family or a foodie feast, you can find everything, every day. And, it’s all been carefully chosen by our food experts to fulfill your eating, cooking and entertaining needs — regular to rare.

Get used to enjoying an extraordinary selection of fresh meats and seafood, plus fresh local and organic

produce. Discover housemade treats throughout our store, Patisserie and Bakery specialties, Cheese and Charcuterie, and the list goes on and on. Plus, we’ve got popular Deli and grocery items, a full-service Pharmacy and more.

Did we say more? What we meant was an incredible collection of local products from meats and cheeses to flowers and snacks, 400+ bulk items, Beer, Wine & Liquor, a Demo Kitchen, House & Home Wares, Catering and even a Restaurant, where our Chefs make the day’s menu based on the bounty of wonderful seasonal foods we have in-store — always original and fresh!

Your Carmel Market District is literally brimming with new things to see, taste and discover as well as new ways to save every time you shop. Come in hungry and leave full of food, food know-how and oh, the pastabilities! Market District — it’s a world of food in-store for you each and every day.

2.

A World of Food, A World of Savings One thing we know at Market District is that people who love food also love to save. That’s why we give you appetizingly low prices every day on all your favorite products. And, just wait until you see our special in-store deals — sign up for our Advantage Card and never miss one! If there’s one thing we know, it’s that smart shoppers are our bread and butter.

The Advantage Card Saving is a Piece of Cake!

To make the most and pay the least for your shopping experience at Market District, sign up for our FREE Advantage Card! Simply scan it when you check out to activate sale prices and special in-store savings. Then, make the most of your savings by: • Registering your card and e-mail address online to: - Save BIG on the eAdvantage Offer of the Week — a select item (often FREE) loaded right to your card!

- Get eReceipts delivered to your e-mail - Get eOffers™ : additional digital coupons you can load to your card to save even more!

• Scanning your card to access our gift card and Pharmacy savings programs And, get personalized coupons for the foods you buy most mailed right to your door!

Our Brands We Stand Behind Our Products 100%!

You’ll notice our family of brands throughout our store dedicated to quality and value. These brands are our way of helping you save money without compromising your taste and standards. They all carry our 100%-satisfaction-or-double-your-money-back guarantee and include: • Market District — Feeding your passion for food with distinctive flavors and the highest-quality ingredients.

• Giant Eagle — Thousands of reliable, quality products at everyday prices you can feel good about.

• Nature’s Basket — Simple, wholesome foods from the brand that believes eating better is a part of living well.

• Farmers Market — Farm-fresh produce at affordable prices.

• Top Care® — Quality health, beauty and wellness products at discount prices.

To get your Advantage Card, visit our Customer Service We encourage you to try them all and see how Desk or fill out an application online at refreshing it can be to get the great products you want www.marketdistrict.com/card. at better-than-national-brand pricing.

3.

Super Fresh

e c u d o r P

The Selection Keeps Growing!

Our Produce Department is a mecca of the freshest local, imported, specialty and organic fruits and vegetables found anywhere. And, there’s lots of it!

Rows and rows of the juiciest oranges and berries, crisp celery and peppers, plus arugula, fennel, watercress, you name it.

Bananas for Organics?

We’ve got THOUSANDS throughout our store! Now you can choose from a broad and welcoming selection of certified organic products, not just in produce, but in groceries and dairy — even our Health, Beauty & Wellness Department!

Included are more than 100 organic fruits and vegetables — a second-to-none selection that is conveniently placed and easy to find.

These items support a variety of healthy lifestyles, including vegetarian and vegan, as well as palates sensitive to gluten, dairy and other allergens. You’ll find a fair amount of Fair Trade products, too!

And, we’re big on supporting local farmers, too, bringing the flavor home with harvests from neighboring farms within 150 miles of Carmel. The colors are gorgeous, the selection tremendous and the flavor, straight-from-the-farm fresh.

We also fresh-cut fruits and veggies in-house daily for your cooking convenience and even make freshsqueezed juice right before your very eyes!

Rose to the Occasion!

Our Florists 4.

certainly did, with a gorgeous array of fresh flowers to keep your home beautifully appointed with natural color. Ask them for their exquisite arranging advice or simply choose a rustic bunch to dazzle your table. From entertaining to celebrating, our full-ser vice Floral Depar tment is a rich and wondrous landscape of local and luxurious flowers, sure to set your setting apart.

The Cutting

Edge!

Expertly Selected, Fresh-Cut Meat

What makes a butcher shop so special? It’s the butchers. Ask what’s so great about our meat and ours will explain the virtues of local pasture poultry, bison and fresh game meats. Then, they’ll sing the praises of prime and dry-aged beef, local Berkshire pork and housemade chicken and pork sausages. They’re full of meaty information, make no bones about it!

Oh, and want your knives sharpened for FREE? Just ask!

A Boatload of

Seafood!

your popular And then there’s our friend the Fishmonger, who’s hooked on not just jumbo scallops, catfish, but fresh Alaska king crab and halibut , tender mahi mahi, fresh caught to live lobster and wild Copper River salmon. Ask anything from how they’re with you and how they’re cut and prepared. We have an ocean of knowledge to share a knack for cooking seafood, too! from our Just getting your feet wet? Let us steam your shrimp for you, or choose even scale We’ll s. burger ready-to-cook marinated and stuffed fillets, or fresh salmon learn about and cut any fish you desire because we want to make it easy to love and seafood of all varieties — think of us as a school of fish!

5.

Curd & The Cure

The

Artisan Cheese & European Charcuterie

Welcome to our Cheese Shop, home to more than 400 artisan, imported and local cheeses hand-selected by our certified Cheesemongers. Choose from exquisite finds like Beemster Gouda, Point Reyes Farmstead Original Blue™ and Sèvre et Belle Bucherondin. Or, bring home a bit of French Comté, P.D.O. Greek Brined Feta or Piave Stravecchio. And, please don’t pass by our outstanding collection of fresh, local cheeses made with milk from grass-fed cows down the road and absolutely rBST-free!

Then, experience the standard in European entertaining when you pair your picks with elegant, world-class cured and aged meats, all found in our authentic Charcuterie. Delight in Italian spiced

6.

Mortadella, Pancetta or Salami Cotto and delicate Spanish Serrano. Or, perhaps you prefer a little French terrine, confit or caviar?

We also bring you local Smoking Goose charcuterie, known for their handcrafted lamb, pork and beef specialties, as well as surprising finds like hearty country elk and deer pâtés.

Fresh Milk & Butter Bar Churn the Clock Back Here is where you’ll find dairy done deliciously right — farm fresh and old-fashioned — featuring compound butters, cheeses and more. Go home with a fresh sense of how milk should taste — cool and rich with a hint of sunshine and hay.

Full-Service Delicatessen Putting the Deli in Delight From classic cold cuts and deli salads to house-roasted and Market District Dietz & Watson meats, our Deli is bustling with counter appeal and Team Members who make your stop for lunch meats a colorful and flavorful experience. Find quality, value and savory satisfaction, as well as Applegate and other gourmet specialties.

Loaf Us!

Come around with Bakery & Patisserie

It’s true, we’re a little flaky for baked goods (in a sweet way). We delight in individually portioned, American and European-inspired treats that recall the elegance of teatime, and our signature sour cream crumb and all-butter brioche coffee cakes are no less indulgent.

We are also quite taken with our lovely, popular cupcakes, fruit tarts, muffins, cookies, pies, gobs and beautiful celebration cakes crafted in every variety you can imagine — all frosted with our classic buttercream. Anything less would be unthinkable.

from French baguettes and rustic Paesano to housemade Jalapeño Cheddar and Cinnamon Swirl — as well as some special local finds — all making our Bakery smell a bit like heaven.

Speaking of which, we also have authentic, French-style croissants and macarons, as well as our in-house fried-and-filled donuts, Italian tiramisù and housemade honey butter buns — divine.

Stop by and pick up a little something that takes you to your happy place — or stay with us in ours!

And don’t forget our breads. Oh, my! A wide selection of artisan, whole-grain, and classic loaves

Oh-So Sweets Shop Fun, fanciful and seriously sweet, our Sweets Shop is a chocolate lover’s dream. Everywhere you turn you’ll find the finest in European cocoa bars, artisan confections and the ecstasy of hand-dipped chocolate novelties pulled fresh from a sweet pool of rich, Belgian chocolate.

Watch as we dip crisp pretzel rods, Rice Krispy Treats®, Oreos®, Nutter Butters and more, each swirled to perfection and ready to eat. We also make our own butter y fudge, fresh roast nuts, pop a lot of gourmet popcorns and spin cotton candy, too!

Enjoy a scoop of rich, authentic Italian gelato, travel back in time with our retro candy aisle or select hand-decorated truffles from Moonstruck. It’s one big confectionery wonderland. We wonder how you’ll choose !

7.

A Walk

Down

Aisle

the

The Incredible Bulk In our Bulk buying section, you’ll discover all the advantages of purchasing as much or as little as you like, including lower pricing and minimal package waste.

Sample or stock up on 400+ of your favorite bulk foods, including dried mushrooms, ancient grains, heirloom beans, rice, pastas, nuts, granolas, dried fruits, teas and much, much more. Select from a vast variety of spices conveniently pre-packed in small and large bags so they’re never less than fresh and always a great value. Then, visit our bulk Olive Oil & Vinegar Bar for oils from around the world and balsamics that showcase their sweet and sour best.

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Ordinary to Extraordinary At Market District, we bring you everything to feed your family, plus lots of extras to elevate the eating experience. Find favorite brand-name products alongside a wealth of Fair Trade, non-GMO, allergenfree, organic and vegan foods. Plus, we love local! We’re bringing you the best of Indiana, including favorites like LocalFolks Foods, Amber Waves granola, Best Boy & Co. sauces and hot fudge and Copper Moon Coffee!

And check out our specialty snack section with the latest in trendy noshing and our wide variety of gourmet coffees, teas and beverages. Enjoy premium ice creams, 10,000 natural and organic products, nearly 7,000 international items and 4,000+ specialty groceries that transform the pantry from storage space to treasure trove one bite at a time.

House & Home Whether chopping, blending, serving or rending, we have the tools to keep you cooking your very best. Set the table with handpicked glassware, serving ware and textiles. Have fun with Fishs Eddy’s smart Brooklynese line. Prep and present with USA Pan & Nordic Ware, along with imported French Le Creuset®. Entertain with eco-friendly Be Home products handmade with unique, reclaimed materials, or find that just-right knife for filleting fish, chopping vegetables or slicing bread. Plus, find BPA-free storage systems, gadgets galore, juicers, waffle irons, blenders, even stylin’, disposable paper products. From Microplane zesters to chic spoon resters, we’ve got everything you need to rule the roast!

Pretty Special!

Health, Beauty & Wellness Our Health Beauty & Wellness Department is like no other. We not only carry all of your favorite, everyday health and beauty products for men and women, but also offer a complete Vitamin & Nutrition Store, and a full-service Beauty Bar. Here you’ll find Licensed Beauty Professionals available for blowout and salon services, as well as free hair, skin, and nail care consultations.

It is equally nice whether you are preparing for a special event or just want to treat yourself to a little indulgence. Simply make an appointment with one of our Licensed Cosmetologists to have your hair, makeup, brows or lashes done, or ask their advice regarding the numerous prestige, specialty and organic lines we carry in our collection. Find signature names like: • Serenity + Scott Beauty • Dr. Hauschka • Lavido • John Masters Organics • Mineral Fusion, and more No need to make an extra trip to a department store any longer. In fact, we’re betting you’ll find our Health, Beauty & Wellness Department to be a rare combination of chic and convenience — all in one very you-oriented place.

So, if you need toothpaste, deodorant, soap or hair spray, we’ve got you covered. Interested in local or organic products? Our selection is impressive. Maybe you’re searching for sports nutrition, supplements, herbs and vitamins. Just know we carry all the best, including alternative protein soy and plant-based products, as well as special brands for women’s fitness — nurture your body inside and out.

And, when it comes to men’s grooming, we’re happy to say we offer many of the same top-shelf products made especially to meet male hair, skin, shaving and nutrition needs.

Beauty Bar Hair, Skin, Brows, Cosmetics The Market District Beauty Bar is the first of its kind — an in-store salon with a menu of services that will make you feel pampered, unique and totally on trend.

Full-Service Pharmacy A Prescription for Service

Our Pharmacy Team comes to you with 35 years of expert pharmaceutical knowledge and service earned as Pittsburgh, PA’s Giant Eagle Pharmacy — experience and care you can count on right from the start. Our friendly, professional Team Members bring a legacy of accuracy and attentiveness to Carmel, making sure you get the prescriptions you need and programs that make staying healthy easy and affordable. It’s our goal to make every Pharmacy customer a returning one, so everything we do is to help take care of you.

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comes a celebration of food we call With a store full of fabulous ingredients and a team of culinar y experts table by Market District , a full-ser vice, deliciously distinct dining experience. farms, dairies, local food producers Everything our Chefs cook is made with the freshest ingredients from in addition to the fare on our and our store, where we shop each day to craft signature, inspired meals Bryan Ferreira is cooking up a outstanding menu. Is it Copper River salmon season ? You can bet Chef recipe for that! dinner daily and brunch on Sunday.

Family friendly and food focused, table by Market District serves lunch and A casual yet creative culinar y experience, we bring passion to the plate — and the palate!

Join us for the best of brunches every Sunday from 9:30 a.m. to 2:30 p.m. — a meal our Chefs adore, and appetizingly so!

In the mood for a drink? Sip down and stay a while! Our Bar offers specialty cocktails crafted by hand with fresh ingredients.

Add to that local and craft beer choices, 18 craft beers on tap, a full bottled beer and wine list with a Reserve wine list for special occasions, and you can see how happy hour just got elevated to ecstatic. You can even stop in for after-dinner drinks and desser t — a little late night elegance — sweet.

Events & Catering

We Make Entertaining Deliciously Easy!

Planning a party? From intimate gatherings to full-out functions, our Catering Team can help you host an event that everyone will be talking about (at least when they aren’t eating). Dinners. Business meetings. Weddings. Brunches.

We do it all with just one call!

Tailgating or celebrating? Ask about our Foodie Fleet food truck that brings Chef-made fare right to your door! And finally, if you’re looking to host a truly singular experience, our full-service table by Market District Culinary Team can custom-create an event that suits your needs, budget and taste in our elegant, in-store banquet space that holds up to 200 people. But hurry!

The holidays are booking up fast, so don’t be last. Call 317.569.0378 today!

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We're d e r a p e r P or You! f e d a M s d o o F h s e Fr

One of the beautiful things about having Chefs on-site is all of the wonderful foods they cook up for your pleasure. Ready to eat, our selection of Chef-prepared foods ranges from fresh sandwiches and soups to authentic fresh sushi, a lovely salad bar, salads to-go and posh snack boxes. We’re even fresh-squeezing juices from fresh-cut fruit and veggies. Did we say fresh? Did we say fabulous? Did we say convenient? Take home, to work, or sit down and have a bite in our comfortable Café!

Culinary Innovation Station Now You’re (We’re) Cookin’!

Just bought a steak and want us to cook if for you? Have a salmon fillet you’d like grilled? Bring it over to our Culinary Innovation Station and let our Chefs do their thing, including recommending their favorite sauces and seasonings.

Dinner is that simple — and that delicious!

In-Store Starbucks Another Perk!

Market District and Starbucks have partnered to bring you all your favorite Starbucks beverages — have a sip on your shopping trip!

Beer, Wine & Liquor Now, that’s the Spirit!

Inside our store you’ll find a complete Beer, Wine & Liquor Department where our Beer Experts and Wine Stewards await ready to assist.

Let them help you select from hundreds of craft, imported and domestic beers that you won’t find anywhere else — the latest and greatest from Belgians and pilsners to lagers and IPAs — always something brewing!

Or, ask a question about a 2009 Cabernet and learn about it’s terroir, it’s vintage, it’s nose and exactly what to pair it with. (They’re kind of into it.) And, they bring you a vast selection to choose from, including limited-timeonly special case buys, along with a well-stocked Liquor Department to match their wealth of knowledge.

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Edible at Home

Sweet & Salty Cherry Pistachio Granola

RECIPE AND PHOTOGRAPH

BY KATIE HOPPER

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ho can resist the essence of fall? The vibrant colors and rich fragrances delight the senses like no other season. This cherry pistachio granola, made with pure Indiana maple syrup, pistachios, cherries and oats, will fill your home with the warmest, sweetest mouthwatering aroma.

Enjoy a bowl as your morning cereal, or sprinkle on top of yogurt with fresh fruit. A comforting, easyto-make, perfectly delicious breakfast treat or snack for all to enjoy!

Cherry Pistachio Granola

Graphic by Caryn Scheving

Makes 6 cups 3 cups rolled oats 1 cup roasted salted pistachios ½ cup sunflower seeds ½ teaspoon cinnamon ½ cup Indiana maple syrup ½ cup honey ¼ cup coconut oil 1 egg white 1 teaspoon vanilla extract 1 cup dried sweetened cherries

Preheat oven to 300°F. Line an 18-inch baking sheet with parchment paper or silicon baking mat.

In large bowl, toss oats, pistachios, sunflower seeds and cinnamon.

On stovetop, melt maple syrup, honey and coconut oil. Remove from stove. Allow mixture to cool slightly.

In separate bowl, whisk egg white and vanilla.

Using spatula, pour maple syrup mixture over oat mixture. Mix until well combined. Add egg white mixture.

Spread oat mixture onto baking sheet. Bake for 40 minutes, stirring mixture every 15 minutes. Allow granola to cool completely before adding dried cherries.

Tips: • Egg white is the secret to clumpy granola clusters.

• Do not stir your granola after removing from oven. It will crisp as it cools.

• Store in airtight container at room temperature up to 3 weeks.

Katie Hopper is an Edible Indy team member. She has a passion for cooking healthy, wholesome foods and creating safe, allergy-friendly substitutions for her food-allergic family. For food allergy advice and substitutions, she can be reached at katie@edibleindy.com edibleIndy.com

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Liquid Assets

The Bloomington Drink Slinger

LOGAN HUNTER

BY LAUREN KOPF PHOTOGRAPHY BY MARY MCCLUNG 42

edible INDY fall 2015

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loomington-born master bartender Logan Hunter has only begun to elevate the growing craft cocktail scene in his hometown. When Hunter isn’t managing the bar for local artisan distillery Cardinal Spirits, he is planning the opening of his own craft cocktail bar. Hunter’s passion for creating craft cocktails stems all the way back to his humble Indiana upbringing.

“My father and my mother met while my father was managing Nick’s English Hut, which is one of the oldest bars in Bloomington.

So I was kind of born in a bar. I guess it’s just kind of in my blood,” says Hunter.

As he got older, Hunter experimented with different ingredients.

He found himself mixing drinks for friends and constantly experimenting with different flavor combinations at house parties in college.

In 2011, Hunter moved to New York City to pursue a career in acting. Like most struggling actors, he began working in restaurants and bars to supplement his income. After working his way up from server to bartender, Hunter became inspired to truly pursue craft cocktailing as a profession instead of a necessity.

“Death & Co. was the bar that really changed my view on bartending and made me think I could make a career out of this. Seeing those bartenders taking so much care in what they were doing and seeing so much passion inspired me,” Hunter says.

That initial hit of inspiration motivated Hunter to dedicate himself to learning everything he could about making craft cocktails. After several years of drinking in as much knowledge as possible and gaining experience in New York City, Hunter returned to Bloomington to be closer to his family. He quickly began consulting for local bars such as The Irish Lion and Michael’s Uptown Café, helping to

build up bar programs and sparking a new movement in the way people thought about cocktails in the area.

While working at Uptown Café, Hunter met two of the Cardinal Spirits founders, Adam Quirk and Jeff Wuslich. After getting to know each other, Jeff and Adam offered Hunter an opportunity to help them with their bar program and quality control.

“The demand for well-crafted, classic cocktails is higher than ever, but the supply is a bit thin. I feel people aren’t drinking these days as much for the buzz, and more for the enjoyment of well paired flavors,” he says.

After approximately 15 years of working as a bartender and manager for other people, Hunter is undertaking his own venture, Alchemy.

“Every detail from cocktail to countertop will be executed with true craftsmanship,” says Hunter.

Alchemy will have a very rustic European atmosphere with a heavy focus on craft cocktails and a food menu to complement it.

Giving Bloomington a classy, elegant craft cocktail bar complete with a knowledgeable staff sans the pretentiousness is Hunter’s goal. His avoidance of titles such as “mixologist” fits his passionate, no fluff style of delivering down-to-earth, yet irresistible, cocktails to his guests.

“Nobody that is really a cocktelier refers to themselves as a mixologist. I’m a glorified drink slinger.”

Lauren Kopf is a Ball State graduate from Rushville, Indiana, with an unwavering passion for good food and good drink.

Turn the page for some recipes from Logan Hunter . . . edibleIndy.com

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The Martinez This classic recipe first appeared in O. H. Byron’s 1884 Modern Bartenders’ Guide and is said to be the inspiration for the Martini. Legend is mixed on who created this classic cocktail and its origin: Only the drink knows the true story.

1½ ounces gin 1½ ounces sweet vermouth ¼ ounce Luxardo Maraschino Liqueur 2 dashes Angostura bitters Place all ingredients into a shaking tin. Fill with ice. Shake for 10 seconds, then double strain into a coupe glass. Garnish with orange twist.

Negroni While the drink’s origins are unknown, the most widely reported account is Count Camillo Negroni invented it in 1919 in Florence, Italy, at Caffè Casoni, now called Caffè Cavalli. Count Negroni asked the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish instead of the typical lemon garnish to signify it was a different drink.

1 ounce gin 1 ounce Campari 1 ounce sweet vermouth Stir ingredients in mixing glass with ice. Strain into a rocks glass. Garnish with orange twist.

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Eating Local Simplified Getting Hoosier-grown goodness on your plate doesn’t have to involve hours in the kitchen. These fine establishments proudly serve up the freshest locally sourced cuisine.

The farm-to-table movement begins with Central Indiana farms and dedicated producers who care about bringing only the best to market, which is a very good thing for locally owned restaurants that search out the best dairy, meat, produce and beverages for their patrons.

Farm-to-table is gaining momentum not only with bornand-bred Hoosiers, but the many visitors to Central Indiana. Edible Indy connects growers, producers and food artisans with their community.

Here is a select list of some of those chefs and owners who take great pride in celebrating Hoosier-grown goodness. *This is a paid advertisement.

Cardinal Spirits is a craft distillery and cocktail bar just off the B-Line in Bloomington. We combine ageold distilling techniques with modern technology, and specialize in creating memorable experiences.

CardinalSpirits.com

Featured as one of Gayot’s top 10 new restaurants of 2013, Cerulean offers contemporary American cuisine with an emphasis on Hoosier hospitality in a casual fine-dining environment. CeruleanRestaurant.com/ indianapolis

922 S. Morton St., Bloomington, M–Th 4–10pm, F–Su 12pm–12am, 812.202.6789

339 S. Delaware St., Indianapolis, Lunch: M–F 11am–2pm, Dinner: M–Sa 5:30–10pm, 317.870.1320

We’re proud to keep it local at Harry & Izzy’s! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal. All open M–Th 11am–11pm, F–Sa 11am–midnight, Su noon–9pm.

HarryAndIzzys.com Northside: 4050 E. 82nd St., Indianapolis, 317.915.8045

The District Tap is Indianapolis’s newest tap house featuring more than 60 beers including over 30 local craft beers on tap and a menu of unique food options they call damn good food. TheDistrictIndy.com

Airport: 7800 Col. Weir Cook Memorial Dr., Indianapolis, 317.241.0533

3720 E. 82nd St., Indianapolis, F–Sa 11am–1am, Su noon–midnight, 317.577.7800

Downtown: 153 S. Illinois St., Indianapolis, 317.635.9594

Dine at a true farmstead restaurant, located inside a beautiful historic barn on an organic dairy farm.

Food grown and raised on-site takes center place on organic menus shaped by seasonal rhythms. Open for Lunch, Dinner, and Sunday Brunch. 317.733.1700, TraderspointCreamery.com Milktooth is a neighborhood brunch destination, serving up Indy’s first Mod Bar coffee program along with upscale breakfast and lunch. Focusing on seasonal, local ingredients—everything is made in house. 317.986.5131, MilktoothIndy.com 534 Virginia Ave., Indianapolis, W–M 7am–3pm

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edible INDY fall 2015

9101 Moore Rd., Zionsville. Lunch: M–Sat 11am– 2:30pm; Dinner: Tu–Th, Su 5–9pm, F–Sa 5–9:30pm; Sunday Brunch: 9:30am–2:30pm

Founded in 2009, Chef JJ’s Back Yard is a unique, personal and hands-on culinary experience with a focus on the Big Green Egg®, corporate team building, private events and grilling classes. 317.602.3828, ChefJJs.com Housed in a former rockabilly nightclub from the 50s/60s, Thunderbird is one of the shining stars in Indiana’s gastronomic revolution. An attentive cocktail list complements the 80-seat dining area dedicated to all things Southern. Fuel up on perfect portions of biscuits and gravy, cornbread with maple syrup and hushpuppies or order from one of the most extensive bourbon menus in Indiana. 317.974.9580, ThunderbirdIndy.com

Downtown: 42 W. South St., Indianapolis, opening Spring 2015 St. Elmo gives a big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses! 317.635.0636, StElmos.com

1040 Broad Ripple Ave., Indianapolis, M–F 11am–6pm, Sa 10am–5pm.

127 S. Illinois St., Indianapolis, M–F 4–11pm, Sa 3–11pm, Su 4–10pm

1127 Shelby St., Indianapolis, Tu–Th 4pm–midnight, F–Sa 4pm–2am, Su 4–10pm

Tina’s Traditional Old English Kitchen offers a Slice of Britain on a plate with authentic British lunches and all day High Tea in a tearoom. Traditional British recipes made in-house from local ingredients or genuine imports. Theme nights, parties and group catering.

TinasTraditional.com 30 N. Rangeline Rd, Carmel, T–Su 11am–4pm, 317.565.9716 The Propylaeum: 1410 N. Delaware, Indianapolis , M–F 11am–3pm, 317.638.7881

A locally owned, quaint cafe featuring clean scratch made food. They use pasture raised meats and nonGMO fed dairy supporting local farmers throughout the year. Vendors include Traders Point Creamery, Tyner Pond Farm’s sausage, local farm fresh eggs, Corner Stone Bakery bread, Smoking Goose Meats, blood sausage from Chicago and locally roasted organic Harvest Café coffee.

9840 N. Michigan Rd., Carmel, M–Sa 8am–2pm, Su Brunch 9am–2pm, 317.283.2776, jacquies.net

Local Roots, California Wines (and vibes)!

If you love tasting great Napa Valley wine in a fun, eclectic, groovy atmosphere, then Peace Water Winery is your place!

Best yet, 50% of our profits are donated to charities. So come in for a tasting, buy a glass, take home a bottle or join our wine club and learn how “One Bottle Does a World of Good!”. 317.810.1330, PeaceWaterWinery.com

The Garden Table is a local eatery and fresh juicery in the heart of the Broad Ripple Village. We serve seasonally influenced and locally sourced food and cold pressed juice.

We believe in simple dishes, made from natural ingredients, grown and harvested by local farmers. 317.737.2531. TheGardenTable.com

37 W. Main St., Carmel, T–Th 2–9pm, F–Sa noon–10pm, Su noon–5pm

908 E. Westfield Blvd., Indianapolis, Tu–Sa 8am–3pm , Su 9am–3pm.

Upland offers a brewpub, beer bar, tap house and tasting room, all serving up Indiana’s finest craft brews,gourmet burgers to beet and pesto pizza. The Carmel Tap House and the Brew Pub have full service lunch and dinner menus.

Inspired by authentic local ingredients, this modern sophisticated restaurant puts a modern per-spective on the classics. From the first sip to the last bit experience one-of-a-kind dishes that will ignite any appetite.

For a full listing of locations visit UplandBeer.com Bloomington BrewPub: 350 W. 11th St., Bloomington, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm— 12am, 812.336.2337

123 S.Illinois St., Indianapolis, Breakfast daily: 7am– 10:30am, Lunch daily: 10:30am–2pm, Dinner: M–Th 5:30pm–10pm, F–Sa 5pm–10pm, 317.737.1616, SpokeAndSteele.com

Carmel Tap House: 820 E. 116th St., Carmel, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm–12am, 317.564.3400 edibleIndy.com

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Last Bite

The Perfect Spread

PEACHY KEEN BOURBON BUTTER RECIPE AND PHOTOGRAPH BY JENNIFER RUBENSTEIN

Makes 6–7 half-pint jars 5–6 pounds of peaches, pitted and sliced (skins on)* 1 cup pure maple syrup 1 cup bourbon cup brown sugar cup honey cup balsamic vinegar 1 teaspoon cinnamon teaspoon nutmeg

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Fill Dutch oven with sliced peaches. Mix remaining ingredients and add into pan.

Lightly toss to coat peaches.

Place Dutch oven over low heat.

Allow peaches to simmer, uncovered for 5–6 hours, occasionally stirring. If peaches start to stick to pan, add additional ~ cup of bourbon.

Once peaches start to break down and sauce thickens, remove from heat. Allow to cool completely. Use a masher and gently mash peaches, allowing for the butter to be chunky and spreadable.

Butter can be kept in refrigerator up to 3 weeks, or can be canned with traditional water bath for 20 minutes for a shelf life up to a year. Butter may be frozen, as well, for up to 6 months in appropriate containers.

Serve on your favorite breads, with local cheeses, on top of ice cream or even muddle in your favorite bourbon cocktail for a twist. * Natural pectin, a setting agent, is found in peach skins.

edibleIndy.com

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