Absolute Living

Absolute Living

NOVEMBER 2019

PERFORMANCE ART

HOLIDAY GIFT GUIDE

PAUL ARÉCHIGA – VERDE FLAVORS OF MEXICO

HOLIDAY DINING CHRISTMAS

BY DESIGN

1.NECKLACES LAYERED

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CONTENTS

November/2019

16

PERFORMANCE ART Paul Aréchiga –

Photography By Gabrielle Cheikh Noel

Verde Flavors of Mexico

12 23

HOLIDAY GIFT GUIDE

28

HOLIDAY DINING

DEBRAND FINE CHOCOLATES

38

CHRISTMAS BY DESIGN

Absolute Living has your one-stop guide to all your holiday giving.

Treat yourself and your loved ones this season.

When the occasion calls for special, these local favorites have you covered.

Stay on trend while staying in the spirit!

Volume 13. Issue 11. (#144

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ADDING

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Absolute Living

Publisher / Co-Founder JUSTYNA PEÑA

Editor-in-Chief / Co-Founder EDUARDO PEÑA

Account Executive JUSTYNA PEÑA

Senior Writer MATTHEW HUME

Contributing Writers JUSTIN GUILD DAVID STROHMEYER

Photography GABRIELLE CHEIKH NOEL JES NIJJER EDUARDO PEÑA

Art ROGER PEÑA

Marketing Director ISMAEL PEÑA

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Absolute Living Magazine is published monthly by Pena Group, Inc. Copyright by Pena Group, Inc. Absolute Living Magazine is a registered trademark of Pena Group, Inc.

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TRUFFLE COLLECTION

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PERFORMANCE

ART

Paul Aréchiga – Verde Flavors of Mexico

By Matthew Hume | Photography By Gabrielle Cheikh Noel | Artwork By Ismael Peña I walked up to Verde’s Ironworks location around dinner time one sunny, chilly, fall afternoon, with the unmistakable smell of fresh corn tortillas beckoning my palate.

As I stepped inside, and as Paul led me to the bar encouraging me to order a drink and appetizer, the beat of reggaeton and the promise of a well-made cocktail swept away any fall chill that otherwise might have followed me through the doors. I opted for a paloma and some guacamole (to me, a restaurant can always be judged by its guac), and with every sip, with every bite, I received an invitation to leave el otoño far behind and slip into a more amenable climate.

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Paul, with Adrian Rivera and Dario ArĂŠchiga co-owners

Executive chef Luis Aguilar and chef Dudley Nieto

A FAMILY MOSAIC The Aréchiga family hails originally from Guadalajara, home to the city of Jalisco, and home to agave, the root of tequila and its potable siblings. In Verde, the family-owned restaurant brings an authentic cultural experience to Indianapolis diners through food, drink and ambience—colors, texture and décor—much of which comes from the Guadalajara region.

For Paul, it’s important for Verde to reflect a true Mexican experience, shedding the stereotypical colors, characters and motifs of so many Mexican restaurants. “Instead, we’re about creating modern accents, colors and ambience that you could find in today’s restaurants in Mexico,” he says.

Verde isn’t the first of the family’s restaurants, but interestingly, the Aréchigas’ restaurant group—based in both suburban Chicago and Indianapolis—sprouted slowly, almost organically, as one by one, the family gained expertise that would prove helpful to its growth. “It’s funny how we were all getting ready in our own ways in separate fields,” Paul tells me. He, himself, had managed restaurants over the years and understood the leadership that required. His brother Carlos had studied marketing and communications, and his other brothers, Oswaldo and Abraham, had worked already in the culinary arts. Even his parents had been in the industry, doing kitchen work for various companies. Paul says it all kind of “clicked” in 2012, when the family opened its first restaurant in the Chicago suburbs. “We finally thought, why not do something for us instead of working for someone else? We had all the pieces in place, and so we took that next step.”

STEPPING UP TO VERDE Fast forward a few years to Verde, for which Paul manages daily operations. Opening first in Fishers in 2015, Verde expanded to Carmel in 2017, and the Ironworks location opened its doors this past September. Paul calls having a location in the Ironworks building, with its trendy restaurants and shops, and proximity to the Fashion Mall, both a challenge and an honor. “Indianapolis is growing so much,” he says, “and we’re growing right along with it. We’re excited to be pioneers of sorts in the industry in terms of consumer offerings, and we’re seeing people’s positive reactions to what we offer through every comment on social media, every check in, every photo that people post.” It’s not about the online presence, though—it’s about the very human connections that take place under Verde’s roof. “We’re humbled that people choose to come here for some of their most important life moments,” he tells me.

“I’ll never forget the man who proposed to his girlfriend by

bringing her here for dinner and then asking us to place the ring on her dessert.”

Paul’s essence is that which the Spanish language calls vanguardista—roughly translated as “avant-garde.” In short, he says that he’s driven to succeed in creating something new out of what wasn’t there before—and for him, one success drives another. That’s how he sees his role in Verde. As the only member of the family to live in Indianapolis, having spent over half his life here, he sees the growth of Verde as part and parcel of a city that’s expanding daily. “I’m really attached to Indianapolis,” he says, “and I’m growing as a businessperson. I feel like, through my own family and through Verde, I’m a definite part of the city’s fabric.” Still, he refuses to take all the credit for Verde’s success. “Everyone in my family has helped the restaurant grow into what it is today.”

When he’s able to break away from his work, he and his wife and two daughters often travel to Chicago to spend time with the rest of the familial entrepreneurs. He also has

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a penchant for extreme sports and mudding. “I take a trip once or twice a year to race four-wheelers down in Mexico,” Paul says. “Extreme sports inspire me to go beyond.” Indeed, Paul’s dream is to eventually expand Verde into the national market, to be recognized coast to coast, and perhaps even back in Guadalajara.

FORWARD VISION The Aréchiga family will soon open a 10th restaurant, this one again in the Chicago suburbs. And this time, Paul says they’ve teamed up with a well-renowned chef, Dudley Nieto. “He’s worked with so many modern restaurants across the country and in Mexico,” he says. “We decided to collaborate with him on our new menu to see what would happen if we let someone else guide us, and it’s been an amazing experience.” But what prompted the family, so successful in its restaurant ventures to date, to reach outside family borders in this case? “We’ve been doing this many years, and it’s working, but how do we elevate it?” Paul asks, rhetorically. “How do we challenge ourselves to improve our product and evolve as a restaurant? This is an industry that’s always changing, evolving, just like music, just like art. And to us, food is an art. There’s always room to grow, to expand in its presentation.” Each step higher gives the family an opportunity to one-up themselves, to bring a better and better experience to their patrons. “It’s as though we’re fulfilling our purpose in this way,” he says.

So the next time the winter blues come sneaking in, direct yourself to Verde, where Paul insists upon treating you as family, and promises that the time you spend there will be a true escape from the everyday.

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Verde means “green” in Spanish, and Paul explains that the name is important in describing the fresh take on Mexican dining that the restaurant brings to its patrons. “It’s loaded with meaning from the Mexican flag, of course, but it’s also about freshness and nature,” Paul says. “There was just something so organic about the color and the concept behind it. It just felt right because we knew we would be bringing a lot of flavors from Mexico to our customers.”

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DeBrand Fine Chocolates

Chocolate-Covered Dreams at DeBrand Fine Chocolates While the song says that once you leave its borders, you may never return to Toyland again, one step into the gleaming kaleidoscope of confections at DeBrand Fine Chocolates (8685 River Crossing Blvd., Indianapolis) will grant temporary entry to erstwhile children throughout the land. Enter and find yourself face to face with a potentially overwhelming line-up of DeBrand’s signature collections—the Classic, the Truffle, and the Connoisseur, for the daring palate—along with a collection of caramels, a variety of chocolate Tasting Bars, and seasonal temptations. With a friendly staff to help you home in on just what you crave, a full espresso bar, and the sleek, white-marbled café tables of the main seating room, your jaunt back to childhood dreams couldn’t be easier—or more finely staged.

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By Matthew Hume

Lori suggests the Chocolate Art Box as a unique gift idea. “The whole container is a work of art—the box itself is made of chocolate!”

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DeBrand’s Indianapolis store celebrated its two-year anniversary earlier this fall, a mere drop in the chocolate bucket in terms of the company’s legacy— the DeBrand headquarters in Fort Wayne was founded in 1987 by Cathy BrandBeere, who still serves actively as company president. But having a DeBrand presence in Indianapolis is entirely thanks to the impassioned, entrepreneurial drive of Lori Sonner and her husband Bill, DeBrand partners in charge of daily operations at the River Crossing location. In fact, Lori had a hunch she wanted to work with DeBrand when she and Bill first visited the Fort Wayne store some 20 years ago. “It’s not just chocolate here,” Lori says. “It was and is an experience with chocolate and friends and family. When we first visited all those years ago, we thought it was fun, and I wanted to bring that feel to our region.” As it turns out, Lori would have to wait a while to fulfill this dream. Since 1987, DeBrand had developed a highly successful model, and to partner with Lori and Bill to run the Indianapolis store required time and trust from Cathy Brand-Beere. Two years on, however, Cathy calls it an honor to have had Lori and Bill approach her again after all those years and is pleased with the store’s success.

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Holidays at DeBrand All though the year, but especially with the holidays approaching, DeBrand serves double duty as both a welcoming gathering space and as a purveyor of fine chocolates. Rooms can be rented for events ranging from bridal showers to birthday parties, and from company meetings to holiday gatherings. The “Party Room” can seat 20-24 adults, and after 6:30pm on Sundays, the entire shop can be rented, allowing seating for 40 and mixing and mingling for 75. If you’re planning a smaller get-together for family or friends, you might consider the “Conversation Corner,” where renting a room has never been sweeter. “You pay by buying chocolates, drinks, dessert—any product we offer,” Lori says. And what you don’t spend through your purchases, DeBrand adds to a gift card so that you can come back for another sweet, already paid-for treat.

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As for the variety and aesthetic of the product offered, nothing beats firsthand experience, and the following are mere suggestions to whet your appetite for wonder, no matter the time of year. If you’re looking for seasonal selections, check out the Cherry Cordial, unveiled every November. As big as a DeBrand truffle, these cordials surround the cherry within in a luscious blend of milk and dark chocolate. Then there’s the Holiday Medley, a miraculous whirl of pistachios, tart raspberries and crisp rice, all encased in creamy white chocolate. And if you’ve never gloried in the richness of a DeBrand Caramel Apple, you’d better grab that apple fast—Lori says they’re only taking special orders for Thanksgiving at this point.

Guests come to DeBrand for quality, memory-making experiences, and as the holidays draw nearer, demanding more time and energy for shopping, remember that DeBrand keeps its doors open until 10:30PM on Friday and Saturday nights. Consider it the perfect, soul-warming finale to a full day of family holiday shopping. As DeBrand says, they’re “The One Gift You Know They’ll Love.”

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Holiday Dining

At Grindstone on the Monon, the warmth of home shines through even on the coldest winter night. Offering the perfect setting for an intimate holiday date or a long overdue family night out, Grindstone considers itself to be a true community gathering place. During the holiday season, that extends to office parties and family reunions.

Priding itself on a menu that changes quarterly, the holiday ushers in added comfort foods and soups, with an appropriate heaviness to match the lengthening nights. And the kitchen always keeps ingredients fresh and seasonal throughout the year.

Creating a warm, hospitable environment is the cornerstone of Grindstone on the Monon’s business, and staff never fail to welcome customers as though they’re family. At Grindstone, the holidays are all about getting together with family, enjoying some wine, and roasting up a fine meal. Pull up your chair and settle down by the fire at Grindstone.

Enjoy a warm and hospitable environment this holiday.

WESTFIELD

17470 Wheeler Rd. IN 46074

grindstoneonthemonon.com ABSOLUTELIVING

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Holiday Dining

At Convivio, dining together as a way of sharing a mutually fulfilling experience is at the heart of good living. And of course, the holidays are the perfect time for guests to enjoy fine food and wine while passing time with friends and family.

This month, they will debut a new menu featuring cuisine of the mountainous Italian Piedmont region. On December 3, join them as they host an 8-course tasting dinner with Moet et Chandon pairings, or ring in 2020 with their special New Year’s Eve menu.

For Convivio’s owners, the holidays are about spending time with family and friends and slowing down to relax and enjoy all the best life has to offer. In their opinion, there’s no better way to do so than at the table. Buon appetito, amici!

Dining together…a mutually fulfilling experience at the heart of good living.

CARMEL

11529 Spring Mill Rd. IN 46032 ZIONSVILLE

40 S Main Street, IN 46077

convivioindy.com ABSOLUTELIVING

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Holiday Dining

The team at Field Brewing really loves the holidays, and an enthusiasm for bringing holiday fun and flavor to their patrons is evident throughout their seasonally “crafted” menu. Check out their Thanksgiving beer flight, including a Cranberry Pilsner, Stove Top Amber and Sweet Potato Porter. Closer to Christmas, come by for holiday favorites like sweet potato pie, bread pudding, pot roast Manhattan—and of course brews like the “12 Stouts of Christmas” and “Union Street Holiday Cocktail.”

All of Field Brewing’s ingredients are secured with a mind toward connection with the community, from local farmers with a similar mind towards providing natural quality. That attention towards healthful connections lays the groundwork for farm-to-table meals in a setting fueling meaningful relationships, the heart of what Field Brewing is about. As such, Field Brewing opens its doors as an event space for live music, holiday movie viewings, family and corporate parties, wreath-making events, and even a holiday singles night. Stop by with some friends— or on your own—to mix and mingle and do the holiday right.

A setting to fuel meaningful relationships.

WESTFIELD

303 E Main St, Westfield IN 46074

fieldbrewing.com ABSOLUTELIVING

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Holiday Dining

Juniper on Main provides an intimate, cozy dining experience perfect for small gettogethers. And while the impending cold weather and snow may keep patrons from enjoying their charming dining pergola, the owners of Juniper on Main are bringing the beauty of the season indoors to this historic bungalow, with garden naturals, winter whites, and all the essence of the season they can muster. The holiday season at Juniper will be filled with comfort food galore, and your children won’t be able to look away from the front counter, overflowing with sweet treats. In a seasonal addendum to the restaurant’s southern coastal menu, Juniper on Main is introducing fried goat cheese with figs, rosemary and honey, as well as seasonal desserts from a Savannah holiday—think chocolate bread pudding, mason jar trifles, and banana pudding.

Come December, Santa himself will be stopping by for a meal at Juniper on Main in between other demanding holiday engagements and endless supervision of the elves at the North Pole. Call the restaurant to reserve a spot with Santa at two brunch seatings on December 1 or two dinner seatings on December 7. Juniper on Main is also welcoming small get-togethers for the community and local businesses, and hosting beer and wine pairing dinners during the winter months.

Dining with friends and family in a historic bungalow lends itself to holiday nostalgia for adults and children alike, and with bountiful food, decadent sweets, and historic charm, Juniper on Main welcomes guests to create holiday memories to last a lifetime.

CARMEL

Bountiful food, decadent sweets, and historic charm.

110 E Main Street Carmel, IN 46032

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Steel: A Timeless Trend Steel entrance systems are not just a hot trend right now—they are timeless as steel windows and doors have been around, that is, for hundreds of years. The current steel trend comes from the look that can be achieved with this versatile material. Because of its strength, you can achieve very minimal site lines, translating to more glass and less “substance.”

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Rolled and Solid Steel As with all products, not all steel is made the same. Steel products typically fall into two categories, solid and rolled.

Rolled steel windows and doors are made by taking thin sheet metal and folding it to create a profile for a window or door. Because the material is thinner, the profiles are generally larger or wider than solid steel.

The strength gained in using solid steel allows for the narrowest site lines available in the industry.

The Thermal Break A term in the steel industry to be wary of is “thermally enhanced.” Some manufacturers claim that their windows are “thermally broken or thermally enhanced,” but a true thermal break is characterized by a nonconductive material situated between the panes of glass and steel extrusions. It is important to ensure that you are getting a true break to avoid issues associated with cold weather.

When considering steel, make sure that it has a true thermal break. Steel is used heavily in southern California and Texas, and in other climates that have a stable and warm environment, because the temperate climate doesn’t require a thermal break. In Central Indiana, unfortunately, that isn’t the case. As with any other metals, steel is a strong conductor of energy, so without a true thermal break the cold will conduct to the interior of the window or door. As such, without a true thermal break, you can expect poor energy efficiency and even ice build up on the interior side of your windows and doors during cold Indiana winters.

Other Considerations Considering steel for your new home or remodel project?

Here are two important considerations: 1. Steel will fall at the top of the scale for price point, especially true thermally broken steel.

2. You need to ensure proper planning, as steel windows and doors take 16-20 weeks to produce at a minimum.

Want to learn more about steel or to discuss your upcoming project? Contact Franklin Window & Door.

Franklin Window & Door has thoroughly vetted the steel market both nationally and internationally to find the best steel windows and doors available that are also appropriate for the central Indiana climate.

Contact us today either by phone or online at

317.993.3660 franklinwindowanddoor.com

1069 3rd Ave SW. Carmel, IN 46032

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Christmas by Design

By David Strohmeyer

Following Christmas trends can overwhelm – and possibly even squelch – the special feeling in creating a personal holiday décor. To prevent burnout, we find building on your existing home décor and incorporating heirloom Christmas decorations to be a good starting point. Families with small children might set aside an area in the home where fine objects are kept. Our mother always had a small tabletop tree, where her special “designer” ornaments and ribbons were on display. We children would pass gently by, admiring the elegant tree.

Why not update your story with unique and stylish décor with some of your favorite things this year?

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Trends for Holiday 2019

Green on green

Rustic modern

Mixed metallics

Black and white Rustic modern - Natural rattan balls, linen ribbons and woody ornaments reflect a love of nature and casual elegance.

Kick it up with white or any single color that coordinates with your interior and existing décor elements.

Boho chic – A mix of brightly colored yarn and felt ornaments, charming animals, multi-colored bristle trees and geometric shapes is a fresh and fun look. Handmade décor and shiny vintage balls add to the eclectic, funky vibe.

Green on green - Sage is back in a big way. Shades of sage, moss and emerald, combined with multiple textures, have a contemporary monochromatic impact that evokes a verdant, garden feel. Bulb plants such as amaryllis and paperwhites add freshness.

Black and white - Traditional multi-colored Christmas décor, mixed with white black-andwhite patterned balls and ribbons, brings a graphic joy and panache to colorful traditional ornaments and objet.

Mixed metallics - Silver, gold, copper and bronze brighten

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up dark holiday greenery, and combining them creates depth.

Mercury glass, metal and crystal radiate light. Random twinkle lights sparkle when placed deep inside a tree.

Add trendy pink champagne to the mix for a boutique look.

The stylish décor transitions beautifully into the New Year.

Cheers!

David Strohmeyer and Carol Golden, owners of The Empty Vase, celebrate 10 years in business in 2020. Their holiday designs can be seen at their shop in SoBro.

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