Evansville Living - March/April 2014

Roberto Lorena’s Need for Speed //Camp Carson at 75 // Vintage Revival Home

MArch/April 2014

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EvansvilleLiving.com March | April 2014 1

David J. Carlson, M.D.

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ft

March/April 2014 • Vol. 15, Issue 2

Featured

40

For the Love of Wine

There’s never been a better time to enjoy wine — in Southern Indiana or California Wine Country; in your own wine cellar or tasting rooms across the Ohio River Valley. Raise your glass!

160

A Young Brazilian’s Need for Speed

Spend 15 Minutes with University of Evansville student and race car driver Roberto Lorena.

64

Vintage Revival

A family of four calls this 1899 home their perfect time capsule.

On the Cover Evansville residents Joshua and Allyson Claybourn enjoy wine and cheese at Winzerwald Winery’s tasting room at 2021 W. Franklin St. in Evansville. Photo

by Jordan Barclay.

4 March | April 2014 Evansville Living

PRESENTS

STARRING

NICOLE KIDMAN

March/April 2014

More Inside In Every Issue 10 From the Editor Creativity Counts 12 Snapshots 16 Contributors 18 Conversation 184 Final Detail New Harmony’s Bicentennial Celebration

Good Living 19 Style File Comfortable tees to wear with Indiana pride 20 We Were Curious The IceMen’s secret to a healthy team 20 Center of Attention Evansville native goes from homeless to inspirational 21 Encyclopedia Evansvillia Explore Fourth Street’s diverse past

30

21 By the Numbers Life-saving numbers 22 Creating Art “the dude” Woodward and his musical friends remember Lake Minneola 22 Test Drive Learning to cook with Thyme in the Kitchen 23 Shelf Life Reviews of three locally authored books 23 Q&A Get to know the person behind the museum’s new sky 24 Worth the Drive Tour the ninth U.S. President’s historic home

Departments 26 Sporting Life Interstate 69 is friendly to golfers 30 Local Issues Camp Carson turns 75

85 36 Travel Journal Ski and lounge in Park City, Utah

Home Style 57 What’s in Store Bippus Frame Shop’s picture perfect skills 58 Collectibles A Kentucky Derby fan seeks annual Derby glasses down the stretch 58 Digging In Protect flowers from frost 59 Get Inspired Explore the intricate craft of pysanky 59 On the Market Three unique homes currently for sale 60 Artful Living Joanne Massey’s floral exhibit goes pink 60 What’s Cooking WNIN launches “Evansville’s Great Kitchens”

Food & Drink 83 What We’re Trying Now Azzip Pizza, Babel Bar & Restaurant, Riviera Mexican Grill 84 Hot Dish Bob’s Gym Perfectly Fresh meals 84 Taste of the Town Girl Scout cookies for dinner?

85 Local Foodie A chef gets creative with food and beer 86 Chew on This Tasty tidbits on the dining scene 6 March | April 2014 Evansville Living

86 Now That’s Sweet Find the cookies you crave locally 88 Dining Directory More than 300 restaurant listings 110 Local Menus

City Life 162 Social Life 164 The Guide Where to go and what to do in March and April 172 On Display Art at St. Mary’s Epworth Crossing

Also in this issue

156 72 Just for Kids Special Advertising Section

A guide for nothing but the best!

78 Summer Camps

Special Advertising Section

Places to get your kids involved 104 Chef Profiles and Local Flavors

Special Advertising Section

Meet the chefs who make your meals 156 Community Profile

Special Advertising Section

Historic New Harmony

Evansville Living™ is published bimonthly by Tucker Publishing Group. Evansville Living is printed at Publishers Press, Lebanon Junction, Ky. Periodicals postage paid at Evansville, Ind., and additional offices. U.S. Postage Service ID: Evansville (ISSN 1533-0613) Postmaster: Send address changes to Evansville Living, 223 NW Second St., Suite 200, Evansville, IN 47708.

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EvansvilleLiving.com March | April 2014 7

City & Regional Magazine Association Awards

Volume 15 • Issue 2 March/April 2014 Editor & Publisher | Kristen K. Tucker President, Tucker Publishing Group | Todd A. Tucker MANAGING EDITOR | Nathan Blackford staff writer | Emily Patton editorial Interns | R.C. Lehman, Erin Miller

WINNER 2011 CRMA

Community Service for Evansville Living Downtown Idea Home 2010

Finalist 2011 CRMA

Ancillary Publications I for Evansville Business 2010 (circulation under 30,000)

Finalist 2010 CRMA

Ancillary Publications I for City View 2009 (circulation under 30,000)

Winner 2008 CRMA

Creative Director | Laura M. Mathis

Ancillary Publications I for City View 2007 (circulation under 30,000) - Silver

Art Director | Heather Gray

Multi-Media Extensions – Bronze

graphic designer | Hannah Jay graphic design Interns | Amanda Brinkman, Colin Hildenbrand Account Executives | Jessica Hoffman, Jennifer Rhoades, Krista McDonald Business Manager | Sara Short

Winner 2007 CRMA

Multi-Media Extensions – Gold Community Service – Gold

Winner 2006 CRMA Cover – Bronze

marketing Manager | Katelyn Phillips Distribution | Charlie Toon

Best of Indiana Journalism Awards

Feature Photographers | Jordan Barclay, Jerry Butts, Hunter Heiney, Zach Straw Contributors | Brick Briscoe, Carla Carlton, Kelley Coures, Mark Ganchiff, Kristine Hansen, Paul Leingang, Kristen Lund, Jane McManus, Joy Neighbors, Mel Runge, Irene Middleman Thomas, Brian Wildeman

2012 best design Other Than Cover First Place - “Wind, Reel, and Print”

2012 best Magazine Cover Design Third Place - November/December 2012

2012 Best Non-­Fiction Book Third Place - “Evansville at Two Hundred: 1812-2012”

2010 Best Journalism Website First Place - www.evansvilleliving.com

2010 Best Coverage of Minority Issues Second Place - “A Real Solution, Here”

2010 Best Design, Page One/Cover Third Place - May/June 2010

Letters Policy Send email to letters@evansvilleliving.com or mail your feedback to Letters, Evansville Living, 223 N.W. Second St., Suite 200, Evansville, IN 47708. Please include your name, address, and telephone number. Letters and posts may be edited for length and clarity. Find us on Facebook at facebook.com/evansvilleliving, on Twitter at twitter.com/ evansville, on Pinterest at pinterest.com/evansville, and on Instagram under the username @evansvilleliving.

connect with us

8 March | April 2014 Evansville Living

TUCKER PUBLISHING GROUP Todd A. Tucker, President Kristen K. Tucker, Vice President

Subscription Information Subscriptions are $18 for one year or $29 for two years. To subscribe, renew, or change address, write to the address listed below, call 812-426-2115, visit our website, or email subscriptions@evansvilleliving.com.

Calendar Items, Community Updates, Dining Guide Where to go, what to do and see throughout the Evansville area, and updates to the dining guide. Please email epatton@evansvilleliving. com information NO LATER than six weeks prior to the magazine cover date. Events may be edited or deleted for space.

Snapshots We invite you to submit a photo of yourself reading Evansville Living in an interesting place. Mail color photographs to Snapshots at the address listed below or email to epatton@evansvilleliving.com. Include names and cities of residence of people in the photograph, location, your address and phone number, and a self-addressed stamped envelope for return of the photo. We’ll select photos for reproduction in each issue.

Advertising Information Take advantage of Evansville Living’s prime advertising space. Please call us at 812-426-2115 or visit our website.

editorial Information Any views expressed in any advertisement, signed letter, article, or photograph are those of the author and do not necessarily reflect the position of Evansville Living or its parent company. Copyright © 2014 Tucker Publishing Group. No part of this publication may be reproduced in any form without written permission from Tucker Publishing Group.

Tucker Publishing Group 223 NW Second St., Suite 200, Evansville, IN 47708 ph 812-426-2115 • fax 812-426-2134 evansvilleliving.com

EvansvilleLiving.com March | April 2014 9

From the Editor

Creativity Counts

As

I edited this issue, I saw a theme of exploration taking shape. That’s what we aim to do with each issue of Evansville Living and its sister publication, the annual City View — encourage readers to explore their city.

Numerous studies show us creative people are observers — they are aware of and soak up their surroundings as they seek experiences each day. Creativity isn’t only for the “creative types” you see profiled in this magazine. It’s a powerful tool to help the parent run a household, the mayor run the city, the small business person looking for a new direction, or the writer tasked with knocking out 1,200 (or 300) words.

If the extended winter has kept you homebound, spring is a great time to spark your passion for experience. You’ll find plenty of ideas to explore in this issue.

Evansville Living has been the title sponsor of the Newburgh Wine, Art & Jazz Festival since it began nine years ago (you can experience it May 16 and May 17); naturally, we have an interest in wine. Never before have we covered the burgeoning wine industry — including Southern Indiana’s — in such a large fashion. Wine industry experts agree the U.S. is the largest wine market in the world, with 20 years of consecutive growth.

More than 100 million Americans call themselves wine drinkers, of our population of 313 million. Twitter claims 40 percent of their users tweet about wine. Some days it seems every other post in my Facebook news feed is wine related. (My friends count among the 100 million.)

Curating the content for the feature, “For the Love of Wine” (page 40), we called on a half-dozen wine experts and writers in the region who you’ll meet on page 16.

These talented writers and sippers, along with our own creative staff (count us among the 100 million, too), take us to wineries and tasting rooms throughout the area, introduce us to the winemakers, trace the Ohio Valley’s grape growing history, and teach us about pairing wine and food.

A natural pairing, wine and tourism offers travelers the opportunity to visit unique homegrown destinations, and we cover that, too.

I hope you are encouraged to explore the wineries of our area. Plan a drive, take a picnic lunch, buy local cheese at the winery, and enjoy the wine terroir of Southern Indiana.

If nine or 18 holes define your idea of exploration, consider writer Brick Briscoe’s suggestion: Take a quick drive up Interstate 69 to hidden gem golf courses located in Petersburg, Ind., and Oakland City, Ind. (page 26).

Staff writer Emily Patton found inspiration in a local couple exploring a different — and completely authentic — way of living: They purchased a house in an area of the city that has yet to see much redevelopment or preservation. Yet, the 1899 house with the cool retro vibe fits Paul and Kristen Gubbins and their two children perfectly.

(See page 64.)

Get out and explore — be open to what is revealed.

You’ll be better informed about your city, enjoy it more, and will likely find yourself brainstorming new ideas.

As always, I look forward to hearing from you.

Kristen K. Tucker Publisher & Editor

Letters to the editor can be sent to letters@evansvilleliving.com.

Read “300 Words,” the editor’s blog, at evansvilleliving.com/blog, each week.

10 March | April 2014 Evansville Living

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Snapshots

5Take a Hike: Evansville residents Vicki and

Bob Bender vacationed with grandsons Morgan and Kanin Bender with Evansville Living in tow on their trip to see Old Faithful in Yellowstone National Park in Wyoming.

5Kayak Kauai: Evansville Living kayaked the

Wailua River in Kauai, Hawaii with Jamie Parker of Prospect, Ky., Larry and Becky Larson of Evansville, Katie Loehrlein of Evansville, and Lisa Loehrlein of Marina Del Ray, Calif.

12 March | April 2014 Evansville Living

5Night on the Town: Evansville Living helped Janet Montanye Seale, Linda Stewart, Roxane Patton, and Barb Groat get ready for a big night in Las Vegas.

5Retreat and Relax: Evansville Living took a trip with Evansville residents Mary Elizabeth and Leroy Gilles as they celebrated their 50th wedding anniversary at the Firehouse Retreat in Gatlinburg, Tenn.

5Do the Wave: Jim Martin, former Evansville resident who currently lives in Alexandria, Va., packed Evansville Living on his hike to see The Wave near the Arizona/Utah border in July 2013.

The Wave is a famous sandstone rock formation among hikers and photographers, and has limited access to just 20 people per day.

5On the Beach: Evansville residents Gib and Hannah Riffle, and Kaleb Jordan read Evansville Living on the beach on their vacation to Orange Beach, Ala.

5Say Aloha: Gene and Mary Kennard of Newburgh, Ind., are “hanging loose” with Dorothy and Ron Conley, who spend January and February in Hawaii. They are formerly of Newburgh, Ind., and now reside in Indianapolis. The Kennards and the Conleys are enjoying the island paradise with their Evansville Living magazine.

5Surf’s Up: Evansville residents Mike and Ginny

5World Traveler: Evansville Living saw the British Parliament in London with Patty and Eric Pry of Evansville over the summer of 2013.

Wortz represented the city with matching T-shirts and holding Evansville Living in front of the Ron Jon Cape Caribe Resort in Cape Canaveral, Fla.

5Gather Together: Evansville’s Daughters of the

5Cast Away: Ron and Gary Wire, both of Evansville, took Evansville Living on their fishing trip at Lake Guntersville in Scottsboro, Ala.

5Mountain View: Roland and Paulette Tuley of Boonville, Ind., toured Alaska for five days with Evansville Living in hand. Before snapping a photo, the two were preparing to enjoy s’mores with a view of Mount McKinley in the background.

Nile brought Evansville Living along to the 97th Annual Supreme Session at the Gaylord Texan Resort and Convention Center in June 2013. Pictured in the first row from left are Sue Layman and Marian Trapp; second row, Nancy Markham, Margaret Coomer, Barbara Sinnett, Faye Holmes, Jennifer Kincaid, Shirley Sheets, and Jennifer Emsweller; third row, Linda Trible, Sandy Shafer, Tina Hobbs, Nancy Clem, Janie Buttrum, Sandra Goodman, and Gay Draper.

Thanks to her mammogram — and the doctors and staff at St. Mary’s Breast Center — Jane’s victory was early detection.

See more breast care victories at stmarys.org/victory.

EvansvilleLiving.com March | April 2014 13

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Commercial Real Estate Broker/Developer/Property Manager

Mike has more than 20 years of experience helping clients reach their commercial real estate needs.

Mike’s reputation, connections, and knowledge of Evansville make him the clear choice when it’s time for you to buy, sell, or lease commercial real estate.

As a native of evansville, mike has been involved in commercial real estate for most of his life. Mike has been the #1 RE/MAX Commericial Broker in the state of Indiana multiple times and he recently earned the coveted CCIM designation. the ccim designation recognizes mike as an expert in commercial real estate.

Mike specializes in selling and leasing a variety of commercial properties. some recent clients mike has worked with are the veterans affairs outpatient clinic, mcdonald’s, edward jones, and ups.

As a property manager, Mike can handle the day-today operations by collecting rents, paying bills, and overseeing the entire property. Each month, he will send you a detailed analysis of all transactions including a profit and loss statement, general ledger, and balance sheet. He takes the hassle away from you and takes 100% responsibility.

RE/MAX® of Indiana Commercial Broker of the Year Multiple times!

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PLEASE CONTACT MIKE FOR ALL YOUR COMMERCIAL REAL ESTATE NEEDS.

6131 Wedeking Ave. • Building G, Suite 1 • 812 -480 -7454 • www.richardsoncommercial.net • miker@remax.net EvansvilleLiving.com March | April 2014 15

Contributors

Wine and Wisdom “A friend once told me, ‘You have the best job in the world!’ He was referring at that time to my news writing position that allowed me to interview interesting people.

Now as a retired newspaper editor, no longer immersed in management duties, I have to say today that my job is even better!”

Paul Leingang

Paul Leingang is a freelance writer who lives in Evansville with his wife Jane. He retired as Communications Director of the Catholic Diocese of Evansville and editor of its weekly newspaper, The Message, after 25 years. Paul has spent years tasting and sampling wines under the guidance of vintners and viticulturists in Europe and the U.S. He has tasted port varieties in the Douro Valley of Portugal, sampled sparkling Sekt in southern Germany, enjoyed local wines in the Spanish province of La Rioja, and spent days and nights enjoying the terroir of the Rutherford District in the Napa Valley.

In between, the wineries of Indiana are close to home and deserving of attention.

“So far, my education with wine has been seamlessly woven into my wanderlust. By hanging out with winemakers and walking their vineyards I get a greater sense of place, or terroir, and their stories.”

Kristine Hansen

Kristine Hansen is the wine editor for a restauranttrade magazine and covers wine trends for Midwest Wine Press, Wine Enthusiast, Sommelier Journal, and Fodor’s Travel Guides. She also has written for Milwaukee Magazine and Midwest Living. She’s visited wine regions in California, Oregon, Portugal, Canada, and France, including Bordeaux. In October, she explored the romantic side of wine country during her honeymoon in Healdsburg, Calif.

16 March | April 2014 Evansville Living

We’ve assembled leading wine writers of the region to curate the feature story, “For the Love of Wine.” Meet the experts.

“I’m so glad to have the opportunity to share fun Louisville destinations with the readers of Evansville Living. Road trip!”

Carla Carlton

Carla Carlton is a Louisville, Ky., native and former arts editor for The Courier-Journal who now works in the communications office of Bellarmine University.

In her spare time, she writes about travel, food, and drink, specializing in bourbon. She is a regular contributor to The Bourbon Review and Food & Dining magazine and has been featured on NPR as a bourbon authority. She covers the bourbon industry in her blog, The Bourbon Babe (thebourbonbabe.com).

She is a charter member of the Bourbon Women Association and a member of the Midwest Travel Writers Association.

“I am repeatedly amazed at the great strides Midwest winemakers have made since I began serving as a wine judge nearly 20 years ago.”

Mel Runge

Mel Runge, of Evansville, a journalism school graduate of the University of Illinois, spent most of his newspaper career at the Evansville Press where he was city hall reporter, then assistant city editor, and lastly, business editor. After becoming a wine enthusiast in the early 1980s he wrote a wine column for the fun of it. He retired in 1998 after the afternoon Press folded. He retains his interest in wines and is a judge at the annual Illinois state wine competition.

“Exploring Indiana wine and Midwest wine now is probably what touring Napa Valley was like in the 70s; a lot of experimentation by talented winemakers and the opportunity for wine drinkers to talk directly to the person who makes the wine.”

Mark Ganchiff

Mark Ganchiff, of Chicago, is the publisher of Midwest Wine Press in Chicago, the leading source of news on the growing wine industry in the central United States (midwest winepress.com). He recently passed the Court of Master Sommeliers introductory course examination. Mark has been a wine judge at the 2012 Indy International Wine Competition, the 2013 Mid-American Wine Competition, the 2012 Illinois State Fair Wine Competition and the 2013 Michigan Wine Competition. He also enjoys speaking at wine events including the Cold Climate Wine Conference, the Illinois Grape Growers and Vintners Association Annual Meeting, the Midwest Grape and Wine Conference, and the Wisconsin Fruit and Vegetable Conference. Mark’s articles about regional wine have appeared in Vineyard & Winery Management, WineMaker, and Our Mississippi magazines. He has a journalism degree from Indiana University.

“I believe wine should be sipped, savored, and shared.”

Joy Neighbors

Joy Neighbors, of Birds, Ill., has been involved in the wine industry for more than 15 years as a writer, consultant, wine judge, speaker, and winery owner. Follow her blog, Joy’s Joy of Wine, joysjoyofwine.blogspot.com for weekly information on wine and culture.

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Conversation Positive Light I wanted to send a note saying thank you for all that you do with Evansville Living. The publication is always top-notch and helps lift our positive view of the community.

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At Home Just a short note to thank you for the great profile on our condo, “Overseeing the City,” in the latest issue of Evansville Living. We are pleased with the piece, which is nicely punctuated with the photographs. Of course, the feedback we have received has been overwhelmingly positive! Thank you for your continuous effort to promote our fine city. P.S. Thank you for the great shout out as the city’s best advocate.

Mayor Lloyd Winnecke, City of Evansville

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• Easy to grow and care for • Covered with blooms • Bright and colorful • All-Season bloomers • Disease free • Tried and tested

Many thanks for the wonderful article “Change Agents” on the Evansville Coin Club in Evansville City View 2014. It was very informative and an excellent description of the history of our Club. Special thanks to Nick Hebebrand for his thoughtful and patient interview.

Robert E. Zimmermann Sr., Evansville

Warm Welcome I loved the article “Lovely Lombard” on Lombard Avenue and the history of the beautiful homes in Evansville City View 2014. I live fairly close to Lombard and take many walks down that street just to see the beautiful homes. Each one is so unique. Next time I go walking, I’ll take your magazine with me as I look at the homes.

Jan Castiller, Evansville

Strong Support Thank you so much for including Cielo as “Best New Shoe Boutique” in your Best of City in the latest Evansville Living. We are so grateful to be part of such a great community that supports small businesses. We are looking forward to serving our customers for many years to come.

Stephanie Gerhardt, Owner, Cielo Luxury Shoe Boutique

Building Blocks I really enjoyed the article, “Lovely Lombard,” about the homes on Lombard Avenue in Evansville City View 2014! I also enjoyed the article on the gentlemen of Evansville history. I

love reading about anything history-related and reading first hand about some of the families who literally “built” Evansville is really nice.

Sheila Seiler, Evansville

Jump Start A “heartfelt” thank you for your superb work and professionalism in producing the “Go Red Evansville” insert in the January/February issue of Evansville Living. The layout, content, stories, and fabulous photographs truly give the movement momentum from which real impact will be made in our city and region.

Thank you again.

Kathy Scheller, Midwest Affiliate Evansville, American Heart Association

Seasonal Cheer We wanted to thank everyone involved in featuring our home in “Shiny and Bright” in the November/December 2013 issue of Evansville Living. We were very happy with the photographs, write up, and the professional dealings with your staff.

Ray and Rosemary De Cook, Newburgh

Memorable Words I’ve received several comments about the article “Building Milestones” in the November/December issue of Evansville Living about Steve Titzer and Ron and Kathy Hollander.

Getting ready to dedicate the Hollander Build — another family with a solid platform for future success. Yeah!

Jane Michele McClure, Major Gifts Officer for Habitat for Humanity of Evansville

Happy Feet I want to thank you for your generous support of the United Caring Services Ballroom Dance Event. Thanks to Tucker Publishing Group and our corporate sponsors, we raised more than $17,000 to help fund programs for transitional housing and Ruth’s House.

Tonya Rine, Treasurer on the Executive Board Member for the United Caring Services

Correction In Evansville City View 2014, our story “First Draft,” reported that Nick Davidson was interested in the beer making business from a young age — though not as young as we wrote. He received a beer brewing kit as a gift when he was in college.

center of attention Terri Hughes // test drive Thyme in the Kitchen // worth the drive Grouseland

Good Living Tee it up

style file

What’s more comfortable than a T-shirt? Not much. And when you add in a little

Midwestern style, it becomes the perfect weekend attire. These companies help keep you stylish with a look all their own.

— Nathan Blackford

United State of Indiana

The company started in 2010 with a simple design of the United States flag that replaced the stars with an outline of Indiana. Now, the company’s goals are to create high quality products, support Indiana artists and entrepreneurs, and to promote local living. Shop online at unitedstateofindiana.com.

Adult sizes are $26.

threadless

Located in Chicago, Threadless encourages artists to submit artwork to be placed on T-shirts. The designs, then, can be about anything.

Designers come from as far away as South Africa. T-shirts are priced at $12.95 and up. Threadless sells its items online at threadless.com.

19nine

Four friends, including two from the Evansville area, founded the company in 2011. Each design is researched for individual traditions, teams, and schools. A tee featuring Indiana University references the school’s basketball national titles.

Adult sizes are $25 and can be ordered online at 19nine.com.

The Home T

The company, launched from an apartment in New York City, is based on selling one thing: a T-shirt featuring one of the 50 states or a country and the word “Home.” Shirts are available in sizes from XS to XL. Decals are $10, gray T-shirts are $28 and black T-shirts are $30. Shirts are available online at thehomet.com.

photos provided by companies

EvansvilleLiving.com March | April 2014 19

Good Living

we were curious

power play

Whether it’s looking for a lost tooth on the ice or aiding a

player with a bloody nose, Brian Patafie says it’s all part of the job.

After all, Patafie is an athletic therapist/coordinator of injury management for the Evansville IceMen hockey team, which competes in one of the sports best known for physical contact. The 58-year-old is in his third year with the minor league team in the ECHL (formerly known as the East Coast Hockey League).

“Injuries are going to happen with the number of turnover in players, fatigue, and traveling,” says Patafie, who has both his certification as an athletic trainer and a degree in physical therapy. “But there’s a difference between playing injured and playing hurt. We won’t let them play injured, but we let them play hurt.”

Bumps and bruises are all too common in the sport, but Patafie says he’s dealt with injuries such as cuts from ice skates, torn Achilles tendons, and concussions. He says the most common problems occur in the knees and shoulders.

“There will be a guy who comes to you with something every day, and it’s my job to figure out if that something is something,” he says.

“Then there will be the guys who try to hide it so they can play.”

Patafie performs gait analysis where he watches how a player walks and moves to see if he’s favoring a leg or hip. While he sits

no pain, no gain // Evansville IceMen athletic therapist Brian Patafie works with forward Andre Bouvet Morrissette. Patafie serves as the first responder when a player is hurt on the ice.

photo by zach straw

IceMen athletic therapist works in injury prone sport

the bench with the team, he also has plenty of help behind the scenes. The Evansville IceMen have a partnership with Orthopaedic Associates, which provides diagnosis, surgery, and rehabilitation. The team also utilizes a massage therapist and chiropractor.

“We are the envy of many teams, not only for our building (The Ford Center), but also because of our medical partnership,” he says.

In addition to his athletic therapy duties, Patafie sets up the team’s pregame meals, while also booking travel and rooms months in advance. He also chairs the No More Bullies campaign, an anti-bullying program where he and players share their personal stories of overcoming bullies with the local youth.

— Emily Patton

For more information on the Evansville IceMen, call 812-250-7025 or visit evansvilleicemen.com.

Rising from the Fall Terri Hughes plays herself as homeless woman in “The Soloist” When Evansville native Terri “Detroit” Hughes was approached about being a part of the major motion picture “The Soloist,” she was told there was no acting involved. She just needed to be herself — living on Los Angeles’ Skid Row, homeless, suffering from an eating disorder, and delusional.

As Hughes watched the completed film, starring Robert Downey Jr. and Jamie Foxx, which tells the true story of a journalist who befriends a homeless Juilliard-trained musician, it became her reality check.

“Being in ‘The Soloist’ caused me to be able to mirror myself,” says Hughes, who recently spoke at the University of Southern Indiana to dispel the misconceptions about homelessness and encourage those who need help to seek it. The event was part of the USI Symposium on Homelessness.

“When the camera would roll, Joe Wright (director) didn’t tell us how to act. He said, ‘Just be yourself.’ I just started to cry, because after a few days, it was such a reality check. It woke 20 March | April 2014 Evansville Living

me up. I didn’t want to live like that anymore.”

Hughes was born in Evansville, but at two and a half weeks old she was adopted and went to live with a well-off family in Santa Cruz, Calif. But she found her life spiraling downward as she started returning to Skid Row on and off beginning in 1981 when her grandmother died. Then in 2006, she found herself staying long term after getting into trouble with the law for obstruction of justice, going through a divorce, and the death of her father.

Soon after the filming of “The Soloist” in 2008, producer Gary Foster saw there were more stories to tell about Los Angeles’ homeless population. He helped produce the award-winning documentary film “Lost Angels: Skid Row is My Home.” Hughes, who was also featured in the documentary, says it reveals her lowest point to where she is now.

Hughes sought help through Lamp Community, a nonprofit organization that seeks to permanently end homelessness.

hard truth // Evansville native Terri “Detroit” Hughes speaks to University of Southern Indiana students after a showing of the major motion picture “The Soloist.”

Hughes played herself in the film — a homeless woman living on Los Angeles’ Skid Row. She now travels the country, conducting presentations on homelessness, poverty, mental illness, and drug addiction. She currently lives in Los Angeles, but is looking to permanently relocate to Evansville soon.

—Emily Patton

For more information about the USI Symposium on Homelessness, contact Julie St. Clair at 812-465-1169 or jstclair@usi.edu.

photo provided by the university of southern indiana

center of attention

1940 by the numbers

Saving Lives All numbers represent statistical data from July 2012 to June 2013 provided by the American Red Cross — Evansville-Wabash Valley Region.

434

➤ Responses to fires, floods, and other emergencies

569

encyclopedia evansvillia

Then and Now

Fourth Street in Downtown Evansville has been

historic photo provided by willard library. current photo by kelley coures.

an important corridor since the earliest days of the city’s history.

For many years, farmers brought their produce to a very crowded stretch of Fourth between Walnut and Main streets. The outdoor farmers market was a staple in the city until health laws and other regulation forced its demise. The market was one reason the street still is wider in that section than after it crosses Main.

The retail hub of Evansville was centered at Fourth and Main for most of the 20th century. The main department stores, Schear’s (now the parking lot behind Kunkel Square) and Salm’s (the small park at Fourth and Main), stood for generations on that intersection.

The city’s first skyscraper (now Kunkel Square) was the 10-story Citizens Bank building, erected in 1916.

2014

➤ Families whose immediate needs — food, clothing, shelter, and emotional support — were met during an emergency or disaster

The commercial corridor leading to the Soldiers and Sailors Memorial Coliseum, also constructed in 1916-17, was home to many corporate offices relating to insurance, banking, and consumer lending. In the 1920s the first freestanding retail location for Sears and Roebuck was built there.

Sears chose Evansville because of the friendship between local manufacturer William McCurdy and the Roebuck family in Chicago. For generations the city was a test market for products as the populace was gauged to be a good cross section of America. The first photo shows the busy intersection in August 1940 and the second photo is of today. The Sears building has undergone significant repair and renovation by its current occupant, Old National Bancorp.

— Kelley Coures

885

➤ Total services provided to Armed Forces contacts, including emergency messages and services provided to veterans and families

1,372

➤ Volunteers who gave their time to help others in need

13,105

➤ Individuals who were trained in lifesaving skills, including CPR/AED, first aid, caregiving, and aquatics

45,321

➤ Individuals who were provided with preparedness information and training

71,922

➤ Lives that were potentially saved by blood donors — supporting 19 area hospitals EvansvilleLiving.com March | April 2014 21

Good Living

creating

Music on His Mind Two summers ago, a nervous Art Woodward sat across from Nashville songwriting bigwigs Kerry Kurt Phillips and Jason Matthews at the Sandy Lee Watkins Songwriters Festival in Henderson, Ky., Woodward picked up his guitar and performed an original tune about a favorite vacation spot of his youth, Florida’s Lake Minneola. Phillips and Matthews told him the tune had potential, but Phillips, who has penned hits for country stars Joe Diffie, George Jones, and Tim McGraw, said it needed something … or someone. Matthews added, “You need a girl.”

“I had this nice little ditty about Lake Minneola,” recalls Woodward, an Evansville resident who owns Art & Copy Creative Services, “but just like any story, it needed conflict. Their advice helped me take it to the next level.”

The revised song, a tale of first love, became the title track for Woodward’s debut album, “Lake Minneola on My Mind,” released in February under the name Art the dude (Woodward’s nickname since college).

Recorded at Ashbrooke Studios in Evansville with Scott Brown as sound engineer, the album features 20 local musicians, including vocalists Gina Moore and Andrea Wirth, multi-instrumentalist Monte Skelton, and Grammy Awardwinning bassist Jeff “Stick” Davis. The album, on which Woodward performs vocals, guitar, and harmonica, defies genre limitations, channeling rock, blues, country, and more.

His chief musical inspiration comes from his subconscious. He wrote the album’s opening track, “Happy to Be Here,” after dreaming that he was in a café where a patron played the song on a jukebox.

One of the songs Woodward holds dearest was released as a stand-alone track to raise funds for John Miller, a guitarist, former partner, and photographer with Photics, LLC, and stroke survivor. While Miller’s stroke affected the right side of his body, he still plays guitar with his left hand and recorded several tracks for Woodward’s album. “He Plays With

photo provided by art woodward

Local marketing man Art Woodward releases debut album

Fire” is available for download at cdbaby. com/cd/heplayswithfire.

Woodward earned an endorsement from acoustic guitar manufacturer Boulder Creek Guitars (he is pictured on the firm’s website, bouldercreekguitars.com), an honor bestowed to the likes of guitarists for Garth Brooks, Faith Hill, and Taylor Swift.

— Kristen Lund

Woodward will hold a CD re-release party April 15 at Lamasco Bar and Grill.

“Lake Minneola on My Mind” is available for purchase through artthedude.com, Barnes and Noble, Amazon, and iTunes.

test drive

Thyme to Savor

New culinary store offers specialty cookware and cooking classes

Thyme in the Kitchen chef April Boeke admits her hatred for measuring cups in front of 13 women at the start of class. When Boeke began her culinary career, she recalls she was a “dump cooker” — someone who throws together leftovers from her fridge, hoping the mixture results in a tasty meal.

I like to cook, but I’ll admit, I don’t venture out too much when exploring my taste buds. At Thyme in the Kitchen’s cooking class on Evansville’s West Side, I felt no judgment for my lack of culinary knowledge and quickly realized I am not alone when it comes to my lack of experimenting in the kitchen.

The Scoop

photo by Laura Berendes

Founded in December 2013, Thyme in the Kitchen is locally owned by Marcia Jochem and her husband, Gil. As guests enter, they’re greeted by a display of kitchen gadgets, accessories, and decor. The back of the store is occupied by a large kitchen space featuring all stainless-steel appliances and countertops and a bar with 16 place settings.

The Verdict

cook look // Katelyn Phillips learns cu-

linary tips from Thyme in the Kitchen chef April Boeke, who taught participants how to prepare a three-course meal without meat.

22 March | April 2014 Evansville Living

This specific class, called “Meatless Monday,” taught us how to prepare a threecourse meal without meat. We learned to prepare a grilled apple and pear salad, roasted vegetable pasta, and a sweet apple truffle des-

sert. Just in time for Lenten season, Boeke provided tips on how to trick dinner guests into feeling stuffed, even after a meatless meal. Her advice was to chop vegetables into bulkier chunks so it gives the illusion of a meatier meal. I also learned how to minimize dishwashing by using Ziploc bags to mix and shake ingredients.

Need to Know

Thyme in the Kitchen offers a variety of culinary classes for those wanting an intimate activity with a spouse, a corporate team-building exercise, a private cooking birthday party, or for any foodie longing for an appetizing experience close to home.

They cater to all skill levels and are taught by a diverse group of chefs. Class prices range from $20 to $115.

— Katelyn Phillips

For more information about Thyme in the Kitchen, call 812-437-2726 or visit its location at 2308 W. Franklin St.

Q&A

photo by jerry butts

seeing stars

Immersive theater shows us our place in space Mitch Luman is director of science

experiences at the Evansville Museum of Arts, History and Science. He has worked at the museum for nearly 30 years. On Feb. 7, the museum opened the Koch Immersive Theater, a $14.1 million replacement for the old planetarium. The upgrade includes a 40-foot dome, a 10,000-watt digital surround sound system, and stadium seating. We talked to Luman recently about the museum’s newest feature and what part of the sky catches his eye.

What is special about the new planetarium?

It is so much more than your dad’s planetarium. We don’t use that word anymore. It’s an immersive theater. The experience is immersive because what we are doing is using video projections to completely surround you. You feel like you’re in the action. We have the ability to use computer simulation and to really see our place in space and not just point out planets.

Sky king // Mitch Luman, director of

science experiences at the museum, sits in the Koch Immersive Theater.

How was the design for the renovated facility chosen?

We had the benefit of being able to consult with other facilities that were first adopters, such as Nashville (Tenn.) and Louisville (Ky.).

They were very frank about how they would do it if they had to do it all over again. I learned a lot by just talking to other people. We learned what to avoid, a lot of which are small things that our guests will not see. Every seat has to have a good sight line. The seats are generous and all well placed. We have a tilted dome, so you don’t have to sit straight up. We have a wonderful experience. And that is what makes it so immersive. You lose track of where you are.

Did you always want to work for a museum?

Many years ago I trained to be a teacher.

I had an experience in college where I was placed in a museum to work, and I loved it.

The experience just opened my eyes to a career that my guidance counselor never told me about. I finished my degree in education, taught for a year, and have been working in museums ever since.

Shelf Life

“The unseen woman’s voice was an instrument and somehow reminded him of something stolen from him, the theft unrecognized until this moment.”

— Page 155.

The Heirloom Pearls Kate Nixon is a former Hoosier, who has lived all over the state, including Evansville for several years before moving to Englewood, Fla., in 2000. In her first novel, she writes about wealthy, headstrong Isabel McIntire who rebels against the rules of society in the late 19th century and then must face the consequences.

CreateSpace Independent Publishing Platform 2013

“‘What are they burning? Sheds?

Barns? Houses?’ ‘All of those things.

And more,’ said Simon. ‘They’re chasing folks off, stealing everything that ain’t nailed down. Burning the rest to the ground.’”

— Page 41.

Rebel Raiders Lisa Actor Trimble grew up in Hanover, Ind., where stories of Morgan’s Raiders — Confederate soldiers who invaded Indiana during the Civil War — are legendary. In Trimble’s book, based on a true story and written for ages 9-11, Dill Dunbar strikes a bargain with 52 enemy soldiers to protect her family’s farm and her brother’s prized horse.

Wasteland Press 2013

What part of your career are you most proud of?

Professionally, this is the highlight of my career. I’ve had the privilege of working to build a planetarium. We had the benefit of lots of time and planning. We took our time to do it right. I am proud for the community because they supported us. We were saying that the best is yet to come, and it has arrived.

Do you have hobbies or pets?

For pets, I have telescopes. Astronomy is a hobby.

Do you have a favorite constellation?

No, I do not. My favorite planet is Saturn, the first planet I saw through a telescope.

It knocked my socks off. It was like a Christmas ornament that had to be made up. It was just fantastic. I’ve always looked up to the sky. I just never knew you could make a career out of it.

— Jane McManus For more information on the Evansville Museum of Arts, History and Science, visit emuseum.org or call 812-425-2406.

“With a determined voice and tears flowing down his cheeks, he vowed, “I promise you MarBeth, someday I WILL find a way to make the bad guys PAY!” — Page 10.

Mr. Consequence Ed Benedyk, Evansville resident and former F.J. Reitz English teacher, tells the story of two Chicago detectives assigned to track down Mr. Consequence, an unknown vigilante who is targeting repeat offenders in this recently published suspense thriller.

Bird Brain Publishing 2013

EvansvilleLiving.com March | April 2014 23

Good Living

worth the drive

A House for a POTUS History awaits in Vincennes, Ind. first college, the state’s first Catholic church, the first — well, everything, it seems. Indiana’s first city, Vincennes, has character and charm nurtured by residents who believe in the city’s past and present.

The love of history is expressed in the architecturally significant homes, churches, and civic buildings that define the city’s unique landscape. One of its hidden gems lies right on the state line at the home of the ninth president of the United States, William Henry Harrison. Named Grouseland after the plentiful grouse birds in the area when Harrison moved to the Indiana Territory as governor in 1801, the house was the first brick home in Indiana. Grouseland Foundation, Inc., a not-for-profit organization that works with the Francis Vigo Chapter of the Daughters of the American Revolution to preserve the two-story brick home, manages the mansion, named a National Historic Landmark in 1935.

Just 50 miles north of Evansville, Grouseland is one of two presidential monuments in Indiana; the other is the Indianapolis home of the 23rd president, William’s grandson, Benjamin Harrison. Visitors to Grouseland take note of the grandeur of the cantilevered staircase as they enter the foyer of the Georgian/Federal home.

Harrison is perhaps best known for his extremely short time in office — 31 days; he also delivered the longest inaugural address (8,444 words that took him nearly two hours to read). Harrison is remembered as a military hero who introduced campaign slogans such as “Tippecanoe and Tyler Too.” At Grouseland, tour guides educate their guests on Harrison’s contributions to American history and the westward expansion of the Northwest Territories into the upper Midwest, which became Indiana, Illinois, Wisconsin, Michigan, and parts of Minnesota, while he was governor of the Indiana Territory from 1800 to 1812.

People from across the globe visit the mansion to see the preserved artifacts of an American president, view period furnishings and architecture, hear about territorial history, 24 March | April 2014 Evansville Living

and see the Indiana state gun, named the Grouseland Rifle. Lisa Ice-Jones, executive director for Grouseland Foundation, Inc., says guests’ favorite parts of the tour vary.

“Some like the Indiana state gun, some comment on the cracks left from the earthquake of 1811, others admire the portraits, but most comment on how stately and grand the house is with all its period furnishings. We like to think this is the legacy of the Harrisons,” says Ice-Jones.

The mansion is home to many military and campaign memorabilia, as well as some furnishings that belonged to the Harrisons during their time at Grouseland from 1804 to 1812. In the dining room, visitors will notice a sideboard that was crafted for Anna Harrison, the wife of William Henry Harrison, paired with the original letter declaring the commissioning of the cabinet. The Harrison bedroom features a Windsor-style chair and a candle table also belonging to the Harrison family. Ice-Jones says the chair has been used during the inaugurations of Indiana Governors Mitch Daniels and Mike Pence; thus it has been dubbed “The Governor’s Chair.” The Grouseland tour also includes two original portraits of William Henry Harrison by artists Rembrandt Peale and John Wesley Jarvis.

Beginning in March, Grouseland, located at 3 W. Scott St. in Vincennes, is open 10 a.m. to 5 p.m. daily. Call for special scheduling outside of normal hours.

— Katelyn Phillips

For more information about Grouseland, to schedule a tour, or to volunteer, call 812-882-2096 or visit grouselandfoundation.org.

William henry harrison

When You Go: April Annual Dinner

On April 9, discover the story of unsung hero William Wells, also known as Blacksnake, a man who found himself at pivotal events in U.S. history. Enjoy a delicious dinner at the Robert E. Green Activities Center at 6:30 p.m. Call 812882-2096 to reserve your spot.

Life On The Homefront

In honor of Soldier Day on April 26, Grouseland offers a program called “Life on the Home Front,” a project of George Rogers Clark Memorial National Park.

Attendees experience what soldier life was like during Harrison’s time.

Candlelight Tours

Nearly 200 candles will light Grouseland at the unique open house events on Memorial Day weekend (May 24) and on Dec. 5 for the Christmas Candlelight Open House. Enjoy free tours of the mansion by candlelight and carriage rides along the Wabash River.

Photos provided by grouland foundation

Home to the first bank in Indiana, the

EvansvilleLiving.com March | April 2014 25

Sporting Life

Prides Creek and OAkland City golf courses

Two Fore the Road I-69 offers easier access to golf courses just to the north

By Brick Briscoe

26 March | April 2014 Evansville Living

Tee it up // The golf courses in Oakland City, Ind., and Petersburg, Ind., are now far easier to reach with the opening of Interstate 69. In the top two photos, Prides Creek in Petersburg opened in 1991 and recently had Bermuda grass planted for the fairways.

At bottom, the Oakland City Golf Club features small, hard-to-hit greens.

Photo provided by bRICK briscoe; photos provided by oakland city golf course

T

his is the first winter in memory that I haven’t been on a golf course at least once a week. In fact, I’ve not wandered onto a course all season. However, I’ve seen guys on Prides Creek Golf Course in Petersburg, Ind., in the snow hitting orange balls at invisible white flags, while kids are sledding down the dam.

By the time you read this, let’s hope we’ve been able to get in some golf, as the weathermen all say a change is a comin’. We all have our favorite and comfortable places that we play. But every golfer I know loves to get out to a new challenge, if not once a week, at least once a month.

Here are two quaint suggestions for courses that are opened to Evansville golfers thanks to Interstate 69. If you live on the East Side, you can travel to each of these courses in about a half an hour, no more sitting behind or dodging coal trucks on Highway 57.

I grew up being lugged along with my father to Oakland City (Ind.) Golf Club. Of course, I fell in love with the place. It is where I learned to love the game. I spent time with my hero and when I grew tired, I’d hang around the clubhouse and eat hamburgers until he finished. If you choose to get off I-69 at exit 33, good food and fun golf still await.

Board of Directors Secretary LuAnn Buck says, “It’s just a fun place, like a family.” She’s right. Most of the players are diehards. This is their course. They take pride in that and protect their facility. Patron pride in the course is warranted.

“We’ve taken this harsh winter

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Sporting Life

Colonial Williamsburg (featuring three nights at The Woodlands) April 22 - 27, 2014 Mr. Lincoln’s Springfield (with the Evansville Museum of Arts, History & Science) May 1 - 2, 2014 The Best of the Big Apple (Featuring four nights at Times Square) June 4 - 10, 2014 Yellowstone and the American West September 2 - 12, 2014 The Big Apple and Canada/New England Cruise featuring two nights at Times Square Seven night NCL Cruise September 24 - October 5, 2014 Mackinac Island Grand Vacation Featuring two nights at Grand Hotel September 14 - 20, 2014

Please e-mail or call for our complete schedule of tours, including many one-day tours!

E: lifestyletours1983@gmail.com P: 812.682.4477 Please visit our website for more info: www.lifestyletoursonline.com

28 March | April 2014 Evansville Living

Air Tours with Collette Vacations (Departing from EVV) Exploring the Alpine Countries October 2 - 14, 2014 Colors of New England October 10 - 17, 2014 Reflections of Italy (with Fr. Brenner) October 15 - 24, 2014 Classic Christmas Markets November 28 - December 6, 2014 San Antonio Holiday November 29 - December 3, 2014 Christmas on the Danube December 5 - 13, 2014 Antarctica December 31 - January 17, 2014

and been busy planning our events for the season,” adds Buck. Oakland City Golf Club is very social to say the least.

With an active bar and restaurant, there is always someone hanging out wanting to talk or get a card game going. According to Buck, on any given Saturday night they may serve as many as 80 steaks to an appreciative crowd of golfers and travelers who have discovered the weekly feast.

Let’s not forget golf. The track is a short (2,883 yards) nine-hole par 35 layout. Sound easy? Perhaps, but it will fool you. The layout makes the course easy to adapt to any level of player. I grew up with the opinion that this was a “grip it and rip it” course. No finesse needed.

That certainly isn’t the case if you are wanting to score.

The trick at “Oakland” is to hit the postage stamp greens. Most players from there can hit greens anywhere from learning how to navigate these tiny gems.

So while the kids were “swinging away,” the money players were learning how to hit targets and to putt on the slick greens.

No, you won’t walk away from the course feeling like you were beat up, but you’ll know you had a good time and your belly will thank you.

Just 13 miles up the interstate to exit 46 is another homey nine-hole layout at Prides Creek Golf Course in Petersburg, Ind. It is a gorgeous place year round, wrapped around the 90-acre Prides Creek Lake. The lake comes into play on all but one of the holes and so do the views.

One of my favorite spots is on the clubhouse veranda. As the sun comes up or goes down I can’t think of a better spot for a cup of coffee or an adult beverage.

There’s always someone to chat up too.

When Prides Creek Golf Course was opened in 1991, Pike County was the last county in the state to have a course.

I remember my father, Howard, and his friends laying out plans on the dining room table back in the 1970s, trying to figure out how to put together a course.

They stuck with it and it all came together on a unique combination of public land, private funds, and matching grants.

According to Board Treasurer Mike Voyles of Petersburg, “When we opened the course there weren’t as many facilities. Then came the course-building

boom and we had to make some changes to compete. And when the economy tanked we had to take action.”

What happened next is a testament to the place and the dedication of its clientele. “We raised enough cash in donations to replace our fairways with Bermuda grass (in 2011),” says Voyles.

The results were taken to immediately and attendance is up. “We try each day to be the best little nine-hole golf course we can. The facility is something we are very, very proud of now,” says Board Secretary R.C. Klipsch of Petersburg.

This, too, is a social place; it is also a place where you can go out alone and feel one with the surroundings. As far as the former goes there are several weekly opportunities to hang with the locals. Perhaps the hottest ticket, the Friday night couples league, attracts anywhere from 15 to 30 couples to enjoy a low intensity and friendly competition.

It is a layout that appeals to all types of groups. Retired couples, factory outings, traveling men’s and women’s groups from area courses and lots of community youth outreach is the norm. The play is challenging, but the yardages are within all age ranges. If you’ve got a massive slice, you may want your scuba gear. I can’t imagine how many golf balls are in the lake. The greens are ample, perhaps a tad slow, but always well kept. Those fairways? A brilliant investment. Even the most persnickety player is now playing the ball down all the time. Play smart and the water is easily avoided. If you go all out you may set a course record or you may run out of golf balls and shred your scorecard.

The clubhouse now sports a restaurant, “Sweet Stuff on the Greens.” So when you get finished hacking around, loosen your belt with a sandwich and some amazing cheesecake. A beer to celebrate or drown your sorrows is always a good call.

Both Oakland City Golf Club and Prides Creek Golf Course are open to all. Tee-times suggested, particularly on weekends.

For more information on Oakland City Golf Club, call 812-749-3923; Prides Creek Golf Course, call 812-354-3059 or visit pridescreekgolf.com.

Assisted Living. Emphasis on living.

At our health campus, enjoying a full and rewarding life is easy, even if you need daily assistance. Staff members are available 24 hours a day, and can help with things like grooming, housecleaning, and laundering. Enjoy casual living with just the right blend of support. For more information and a personal tour of our health campus, call today.

812-475-2822 3001 Galaxy Drive Evansville, IN 47715 riverpointehs.com

Rehab is work.

But it can also be fun.

Gourmet dining. Fine linens. Personal concierge service. This is rehab? Our Home Again rehabilitation service will pamper you while you undergo physical, occupational or speech therapy. To find out how we can help you or someone you love transition smoothly back home, call us to schedule a personal tour.

812-985-9878 714 S. Eickhoff Road Evansville, IN 47712 westriverhc.com EvansvilleLiving.com March | April 2014 29

Local Issues

Camp Carson

Happy Campers YMCA Camp Carson provides life lessons to youth

By R.C. Lehman

A

donated by the Kleymeyer Family) on the grounds.

In June 1940, William A. Carson purchased the land in Princeton, Ind., and donated it to the YMCA. Carson served as President of Old National Bank from 1948 to 1953, and during his tenure developed and oversaw the beginning of the branch banking system. Moreover, he set new standards for community philanthropy and service as exampled by his generous donation of the camp.

Leonard Schlamp of Evansville was the first camper to sign up for Camp Carson in the summer of 1940. According to Schlamp, camping is “fellowship, cooperation with others, respect for others, and just a wholesome atmosphere.” Schlamp, 88, spent his summer at Camp Shawnee on

happy trails // Above is an aerial shot

of YMCA Camp Carson’s cabins and a group of campers on the porch of one of the old cabins, which arrived in 1941 and have stood for 73 years.

Campers paddle in kayaks as a part of their summer activities. Below is an interior shot of the new cabins, which replaced the old cabins this year. Camp Carson is celebrating its 75th summer June 7.

Photos provided by YMCA Camp Carson

ll kinds of images come to mind with the word “camp.”

For some, it evokes thoughts of marshmallows, campfire songs, or roughing it. But at YMCA Camp Carson, which celebrates its 75th summer June 7, “camp” carries much more significance.

Since it first opened in 1940, Camp Carson has offered more than marshmallows and campfires to the lives of the youth who have attended its summer programs.

Camp Carson challenges children to expand their horizons with new goals and activities with which they may not have been previously familiar.

Mark Scoular, the executive director of Camp Carson, says that teamwork is essential to camp. “I think of camp as a unique place where all children are accepted. We create an environment where they feel safe and confident to take on new challenges.

They leave camp feeling empowered to take on life in so many ways. Camp truly does affect them in many ways for the rest of their lives.”

Many changes have taken place since the camp’s inception. In the summer of 1940, campers slept in the dining hall — the cabins arrived in 1941 and have stood for the past 73 summers. Camp Carson is currently replacing the originals with all new cabins, which will be in use for the first time this summer. They will keep a vintage cabin (Sioux Cabin/Cabin #1 which was

30 March | April 2014 Evansville Living

St. Mary’S Epworth CroSSing

A Comprehensive Outpatient Center Designed for Your Health & Well-Being

“This new facility and everything we have invested in it gives us an opportunity to fuel the total health and well-being of our patients — safely, conveniently, and with the same exceptional patient experience that is the hallmark of St. Mary’s.”

The newest addition to the St. Mary’s Health family of services, St. Mary’s Epworth Crossing is located on the corner of Epworth Road and the Lloyd Expressway and provides the community with easy and convenient access to services. The facility is devoted to a variety of outpatient health and wellness services, all seamlessly connected to create an exceptional healthcare experience.

SERVICES AT EPWORTH CROSSING INCLUDE: • The newly expanded Breast Center

Gwen Sandefur

• Urgent Care Epworth, which is nearly double in size

Chief Operating Officer of St. Mary’s Health

• A Wellness Center which delivers classes and programs focused on body, mind and spirit • Primary care and specialty Physician Offices • Lab and Imaging services — including a highly advanced 3T MRI, CT, digital x-ray and ultrasound • A Medical Equipment retail store • Women’s Physical Therapy Program for the treatment of issues such as pelvic floor disorders, including urinary incontinence

All of the services and the environment at St. Mary’s Epworth Crossing work together to provide the community an exceptional healthcare experience like no other — the St. Mary’s Experience. stmarys.org/EpworthCrossing EvansvilleLiving.com March | April 2014 31

2014 HYUNDAI EQUUS

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A powerful grille, modern HID headlights with LED turn-signal indicators add definition to a muscular profile that is enhanced by 19-inch staggered chrome alloy wheels. Hyundai has engineered a fresh new look in the luxury performance market.

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Local Issues the Green River near Bluff City, Ky., before attending Camp Carson.

“In 1940, the other campers and I had to sleep in the dining hall,” Schlamp says. “The activities that were offered that summer were mostly waterfront activities that included swimming, canoeing, and also hiking in the woods. There also was some ball playing. The campfire was a big thing as well as singing campfire songs.

“It was pretty rustic. Swimming in the river is more dangerous than a lake of course,” Schlamp adds. Today his great-grandchildren Kameron, Konnor, and Kyrissa attend Camp Carson.

In the beginning, the camp followed more of a traditional model. Over the years, Camp Carson evolved to provide not only the usual camp activities, but also specialty camps like Wrangler Camp, Dirt Bike Camp, INdependence Diabetes Camp, Family Camp weekends, and camps for children of Military Families. All the camps provide activities such as swimming, canoeing, crafting, mountain boarding, mud-hikes, skit nights, zip lining, dirt biking, archery, horseback riding, watersports, and most importantly friendships.

Each camp constructs its activities around building character, instilling Christian values, developing decision making abilities, and building community.

For Camp Carson’s staff, the word “camp” is all about “Acceptance, Challenge, and Empowerment” (ACE). Campers must agree to step outside of the realm of comfort, cellphones, computers, and fluorescent lights to accept each other, face new challenges, explore nature as well as the soul and leave feeling empowered to explore all the world has in store.

Flags of the seven different nationalities represented at Camp Carson are displayed on the drive in to the camp.

Bobby Racey, 18, is currently a member of the summer staff. Racey defines camp as “change as well as responsibility such as bonding with other people in a cabin, growing as a family through differences and respect, cleaning the cabin, and teamwork.”

The summer of 2014 will be Racey’s 11th year at Camp Carson (eight of which were spent as a camper). Since becoming a counselor, Racey says he has discovered “it’s a lot different being a counselor as opposed to attending the camp. I’ve learned that the counselors make the camp, not the activities. Since I’ve seen and known how the kids look up to

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Local Issues the counselors, I try to keep that in mind in terms of leadership.

“No matter how tired I may be by that last week of summer, I remember that this is the kids one week of escape, and with that in mind, I give it my all as a counselor,” Racey says. “I will definitely always be a part of Camp Carson, that’s not a question.

I eat, breathe, and sleep camp.”

Teamwork is encouraged through bunking with other individuals in cabins and successfully working together to set goals and overcome challenges. Whether that is a group challenge of balancing a 10-foot by 20-foot teeter-totter platform or an individual challenge of riding a water-zipline after stepping off a 45-foot tower.

Camp Carson also provides many special programs throughout the summer. For children of the military, there are camps for those who have parents currently serving overseas or soon to be facing deployment, as well as another week for those who lost a parent in combat or have a parent who was injured or disabled in combat. These programs celebrate the children’s service, help

them develop coping skills and also help them let their guard down for a week and be a kid with a group of youngsters who truly “get” their world.

In addition there’s a military themed day where the children are invited to celebrate their parents’ service and experience truck rides, humvees, assault courses, a climbing tower, MREs — similar to the foods their parents are eating overseas, and often a visit from the Indiana Adjutant General, Maj. Gen. R. Martin Umbarger, in a Blackhawk helicopter.

In partnership with St. Mary’s Medical Center and with support from the Jay Cutler Foundation, Camp Carson also provides a traditional camp experience for children with Type 1 Diabetes. This week allows these campers to participate in camp activities while living with other campers who deal with diabetes as the norm. At an age appropriate level, they also learn more about counting carbs, checking blood sugar, and how to balance food, insulin, and exercise. Supporting the traditional camp staff, a physician, nurses, and nutritionists

provide additional education and care for this session.

“The education piece of our INdependence Diabetes Camp is empowering the child on how to live life in general and that the disease does not define the child,” says Scoular.“For a week these children are invited to play, explore, learn, grow, and to have fun. For a week, they get to camp and be a kid.”

Lisa Verkamp, marketing and annual campaign director for the Downtown YMCA, says camp is “a place where kids can discover who they really are. It’s about taking away the complexity of their everyday lives so kids can focus on themselves and building friendships with others. I think every kid deserves a time like that to reflect and grow.”

Camp Carson’s summer programs begin June 15 and run through Aug. 8.

For more information on Camp Carson call 812-385-3597, email campinfo@ymcacampcarson.org or visit online at campcarson.org.

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EvansvilleLiving.com March | April 2014 35

Travel Journal

PArk City, Utah

something for every season Park City, Utah, earns Best Town Ever moniker by Outside Magazine

WINTER GAMES // Above, Irene Thomas enjoys the outdoor hot tub at the Stein Ericksen Lodge, which overlooks Deer Valley ski runs in Park City, Utah. Visitors enjoy the ziplines used originally for the K120 Olympic Nordic ski jumps. At right are the ski slopes at Park City Mountain Resort.

36 March | April 2014 Evansville Living

photo by Mark Maziarz and provided by the Park City Chamber of Commerce & Visitors Bureau.

K120 Nordic ski jumps. You can also visit the Alf Engen Ski Museum, Eccles Salt Lake 2002 Olympic Winter Games Museum, and the new adventure courses offered at the park, or just take a guided tour.

Our main goal was to ski — and we did, all three areas, even though we were in the middle of a rare, brutal cold snap that was felt all over the west in early December. We felt like royalty (and loved it) getting our rental ski equipment from Skis on the Run, which sent an attendant to our room

photo provided by Park City Mountain Resort

S

hhh…! As a long-time Colorado resident, I hesitated a bit writing this. An avid skier, I’d never before skied anywhere but my own state. But, as a travel writer, I must divulge the truth. On a recent trip to Park City, Utah I discovered that skiing there is an absolute delight. Just 35 minutes driving (really!) from the Salt Lake City Airport, I found the same light powder snow, that brilliant blue sky and a historic, beautifully maintained town that surprised me every day with its stellar restaurants, posh hotels and inns, friendly faces and a somewhat quirky, rather charming appeal.

I’ll never stop loving skiing in my own state, but if you haven’t experienced Park City, you need to, trust me.

Park City was named “Best Town Ever 2013” by Outside magazine, and it’s no wonder. After all, this destination offers such incredibly easy access to a major airport and cosmopolitan urban area while providing a marvelous escape and an incredible variety of things to do, to see, and to experience. After my too-short four day trip, I want to return soon.

This once-dilapidated mining town underwent a renaissance during the last 50 years or so, becoming home to three world-class ski areas, more than 100 lodging properties (ranging from private homes, to condos, to B&Bs, to some of the most sumptuous inns and hotels imaginable,) a dizzying list of top-flight, highly acclaimed restaurants, a delightfully restored historic main street, as well as an excellent state-of-theart museum, shops, and bistros. Perhaps most notably, Park City was chosen as the venue for the Sundance Film Festival (largest independent cinema festival in the U.S., founded in 1978 by Robert Redford). More recently, Salt Lake City hosted the XIX Olympic Winter Games and the VIII Paralympic Winter Games in 2002 and Park City was the venue for 14 events. It now sports the bobsled run, (yes, go ahead and just do it.

Only $200, reservations required, for the biggest rush of your life) or try the ziplines used originally for the

photo provided by irene Middelman Thomas

By Irene Middleman Thomas

to set us up and then picked it all up when we departed.

Bundling up like Michelin men, we ventured forth onto the well-groomed and beautifully laid-out runs of individually owned and operated Deer Valley Resort (no snowboarding allowed,) Canyons Resort (third largest ski resort in the U.S.) and Park City Mountain Resort (celebrating its 50th anniversary in the 2013/2014 season.)

Each has its own personality and features with spectacular scenery. We wanted to try them all, but after three vigorous half days at each, the cold got to us. We decided to try snowshoeing, where we would work up more body heat.

Under a cobalt blue sky, with sparkling diamonds of snow all around, we went on a blissfully peaceful snowshoe trek on Flagstaff Mountain with Tyler, our guide from All Seasons Adventures, and we did actually warm up. Just moments from our accommodations in Deer Valley Resort, the aspen trees were dense and surrounded us, but the views below of Park City were splendid.

Tyler brought spanking new snowshoes, snacks, water, and a wealth of knowledge about the area — well worth it, in my mind, to have a guide.

Non-winter visitors love the acclaimed mountain biking, hiking, alpine coaster, alpine slide, ziplines, outdoor concerts, festivals, and wildlife viewing that Park City is famed for. For winter visitors like me, it’s all about the snow sports. There are few places like this where one can visit three worldclass areas within about 10 minutes of each other, with a combined 9,326 acres, 426 runs, bowls and parks, and 58 lifts. All three Park City resorts (Deer Valley Resort, Canyon Resort, and Park City Mountain Resort) were voted for the second year in a row in the top 10 Ski Resorts in North America

by SKI Magazine’s 2013 Reader Survey.

Utah has an erroneous reputation of being a “dry” state — it’s definitely not. While a large portion of its population belongs to the Mormon faith and does not consume alcohol, others can partake as they choose.

Specific Utah rules are that anyone of age can now order alcohol at restaurants (but must order food as well), liquor stores are all state run, and bars operate as in any other state.

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Travel Journal

PArk City, Utah

photo by Mark Maziarz and provided by the Park City Chamber of Commerce & Visitors Bureau.

Whether you thirst for a cold beer or hanker after some hearty grub after skiing, take your last run from Park City Mountain Resort and ski down Quittin’ Time, the aptly named run that takes you straight to the many pubs and cafes on Main Street. Main Street is a truly charming area of historic storefronts and buildings dating from the town’s mining heritage — with nary a chain store or fast-food joint to spoil the view. Check out the various Bill White restaurants in the area, or just do as we did and head to Wahso, with its delectable Asian Fusion cuisine and adorable private booths. We ate in one supposedly frequented by Sting. Café Terigo on Main Street is a find as well, with a fabulous and famous grilled salmon filet and avocado salad topped with crisp baby onion rings and honey mustard. Yum! Locals know the best time to find the slopes and lift lines empty is during Sundance Film Festival, held each January, attracting thousands of Hollywood

A-listers. It is daunting to find any type of accommodations (or restaurant tables) during Sundance, so book ahead or plan on traveling from neighboring towns.

Celebrating independent filmmakers, the Sundance Film Festival team reviews thousands of independent films from all over the world. Be sure to check the website if you want to buy tickets for a film — and be sure to book way in advance if you plan to visit Park City during Sundance.

After an exhilarating day of skiing, snowboarding, mountain biking, hiking, or simply soaking in the Jacuzzi, why not end it as I did, with a sumptuous dinner of wiener schnitzel, accompanied by spaetzle, choucroute, and brown butter followed by aah, yes, Bavarian apple strudel covered in Gluhwein syrup, local honey, and walnut ice cream at the Goldener Hirsch Inn. You couldn’t do better in Austria!

For more information about Park City, Utah, visit visitparkcity.com.

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38 March | April 2014 Evansville Living

For the Better.

SM

Where to Stay Choosing the best place is a dilemma

in Park City, Utah, with a remarkable bevy of world-class options, but I can’t say enough about the Goldener Hirsch Inn (goldener hirschinn.com). Floating into the sumptuously soft cloud-like feather bed at the Inn was one of the highlights of our trip — the bed was so divine that my husband and I spent a good bit of time trying to figure out what made it so marvelous. Was it the Frette linens, the unbelievably light-yet-so-warm down comforter, or the oodles of fluffy down pillows? The 20-room, exquisitely furnished and decorated Inn is a joy — and in fact, it recently won the “Best Ski Boutique Hotel” in the 2013 World Ski Awards. An authentic replica of its namesake in Salzburg, Austria, this intimate property, replete with antiques, hand painted walls, and carvings somehow avoids being a “faux” copy — rather, it is a delightful little step into a cozy Austrian oasis, just steps from Deer Valley’s mid-mountain Silver Lake Village. Kelley Davidson, the genteel and genial manager, runs the inn like clockwork, with an impeccable staff attired in swank black and white Norwegian ski sweaters rushing to take your skis to the storage room or to help pull off the ski boots (we needed two men to get mine off) or to light the fireplace in your room. Each afternoon, complimentary warm cookies and hot cocoa beckon to guests.

Each morning, a small — but just right — fruit and pastry buffet join the three choices of hot breakfast included in the stay.

Originally built as a schoolhouse in 1889, Washington School House (washingtonschool house.com) is now a chic, 12-room boutique hotel. With 16-foot ceilings, gorgeous antiques, and a cool ski bar, it is located just steps from the town lift to Park City Mountain Resort.

Stein Eriksen Lodge (steinlodge.com), Utah’s only Forbes Five Star Hotel and Spa, is luxe and pampering, with 186 guest rooms, including 61 suites and 145 stone fireplaces. Don’t miss its magnificent Skiers’ Buffet at lunchtime daily and be sure to indulge in a treatment in its glorious 23,000-foot Forbes Five-Star spa, then relax in the outdoor Jacuzzi while viewing the skiers on the mountain. visitparkcity.com/ visitors/resorts.

— Irene Middleman Thomas

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Does it surprise you that we live in the second-largest wine appellation in the U.S.? Or that the country’s first successful winemaking business was in the Indiana Territory? Wineries, each with a distinctive style, dot our rural landscape.

Tasting rooms, like Winzerwald Winery, are opening shop on city streets. Wine destinations — think Healdsburg, Calif. — attract a growing number of visitors. From refining our palates to enjoying wine just for fun, there’s never been a better time to be a wine lover.

Edited by Kristen K. Tucker 40 March | April 2014 Evansville Living

Being Labeled

Southern Indiana earns American Viticultural Area designation By Mel Runge

The

hillsides, ridges, and knobs of South Central Indiana are not known for producing 200-bushel-to-the-acre corn. But growing grapes and making wine is a different story. And that’s now official.

The Indiana Uplands, a region from north of Bloomington south to the Ohio River, was certified last year as an American Viticultural Area (AVA) by the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the U.S. Department of the Treasury. It’s the same classification given to the Napa Valley and other famous winemaking regions of the country.

For wine enthusiasts, the use of AVAs is an exciting indication that the U.S. and Midwest wine industries, destroyed by Prohibition, are indeed recovering and continuing to forge ahead. Early in the comeback, wineries might copy a French name, such as Burgundy or Champagne, to attract consumers. But as they developed their own distinct wines they wanted to be recognized as such. Before the AVA system was adopted, they were allowed to label their wines by state or county, the so-called Appellations of Origin. But political boundaries do not necessarily identify special wine-producing areas by which U.S. winemakers increasingly want to be known. It has always been a general rule that the smaller areas of origin produce more distinctive-flavored and higher-priced wine.

To answer winemakers’ needs for a way to better label their better wines, TTB introduced the AVA classification in 1980 to designate distinct wine areas. To qualify to use the AVA designation on a label at least 85 percent of the grapes in the wine must have been grown in the area.

An AVA is also necessary for the winemaker to use the term “Estate Bottled,” meaning both grown and produced on the property.

The Indiana Uplands AVA is the third AVA in the Tri-State. Shawnee Hills AVA, an Illinois area between the Ohio and Mississippi rivers from about Carbondale south was certified in 2006.

The Ohio River Valley AVA follows the river upstream from the Wabash River across Indiana, Kentucky, and Ohio into West Virginia. It was one of the country’s early AVAs, made official in

Photo courtesy of Oliver Winery

Oliver Winery

1983. Obtaining the Indiana (or Hoosier) These characteristics combine for good AVA should really help promote these vineUplands AVA was a lengthy process, taking grape growing, Butler says. The poor soils yards, wineries and grapes as they continue help hold down yields which means fewer to develop their regional identity.” more than a decade.

Gary Dauby, owner of Blue Heron Vine- grapes but grapes with more concentrated One other aspect of the AVAs is imyard and Winery overlooking the Ohio Riv- flavor that, in turn, produce more distinc- portant. The classification applies only to er in Perry County, is happy with the change. tive, flavorful wines. And hillside vineyards geographic area, unlike the classification He used the Ohio River Valley AVA on a tend to have advantages over flatland vine- systems used in some of the world’s most couple of his wines but will be changing to yards in ways such as hours of sunshine, famous wine areas where winemakers are the Uplands AVA as soon as new labels can milder temperatures, pruning require- restricted to the types of grapes they are albe approved and printed. “The Ohio River ments, and length of growing season. The lowed to grow and winery techniques they Valley AVA is so big I didn’t think it was that underlying limestone helps facilitate good are allowed to use. They’re at a standstill.

Our winemakers on the other hand drainage and flavor. significant,’” Dauby says.

Dan Adams is another winemaker happy Bradley Beam, enology specialist, wine- are forging ahead. This is especially true in to be changing AVAs. “It’s like being in Bur- maker and educator in Illinois, says the the Midwest where winemakers are plantgundy,” he says. The owner of Winzerwald purpose of any AVA is to promote a region ing new grape varieties developed mostly Winery of Bristol, Ind., who has a tasting that has a unique set of growing conditions, at our universities that are cold-hardy and room on Evansville’s West Side, said his vine- topography, soil types, elevations, and oth- produce wonderful wines. They are installing modern equipment and adopting inyard was originally planted by his great, great er features. grandfather in the 1860s. The vineyard was “The Upper Mississippi AVA, while novative vineyard and winery techniques. mostly lost during Prohibition but a few vines quite large in scope, does effectively de- As a result industry insiders, such as Beam, were saved for his grandmother to make the scribe a unique set of circumstances,” he believe Midwest wines are getting so good says. “The vineyards and wineries within they will challenge the very best. ❦ “very best grape jelly.”

Jim Butler, of Butler Winery in Bloom- this region are working with high-quality, For more information about the ington, who filed the initial application for yet extremely cold-hardy grapes like MarOhio River Valley and Uplands AVAs, the AVA designation, says some Hoosier quette and Frontenac planted on the slopes visit americanwineryguide.com/ winemakers didn’t use the Ohio River AVA of the Mississippi River Valley. While still regions/indiana. because they didn’t want the word “Ohio” somewhat new, the development of the ohio River Valley AVA on the labels of their Indiana wines.

Uplands AVA Butler says he already has the Indiana Uplands AVA term on some of his wines Columbus INDIANA but consumers are not likely to see the designation on other wines until the 2013 OHIO vintage, now being bottled, hits the market Indianapolis later this year.

Parkersburg Cincinnati The Indiana Uplands and Shawnee Bloomington Hills AVAs are similar in climate and geogWEST VIRGINIA raphy. They are both hilly (called knobs in parts of Indiana) with rather poor, thin Charleston soils mostly over limestone. The UpFrankfort lands AVA includes 4,800 square miles Evansville Louisville Lexington and Shawnee Hills 2,140 square miles.

KENTUCKY

EvansvilleLiving.com March | April 2014 41

High and Dry

Southern Indiana wine isn’t all about sweetness

By Mark Ganchiff

There

is dry and sweet wines. To make crisp and fruity wines sweeter, Turtle Run stops fermentation during the winemaking process.

“We’ve found that by stopping fermentation in our winemaking process, (wines are) sweet but don’t have a sugary aftertaste,” says winemaker Jim Pfeiffer. “By keeping some of the fructose in the wine — as opposed to having the yeast convert it to alcohol — the fruit flavors of the wine can really shine through.”

The subtle and complex wines from Turtle Run pair well with many kinds of foods.

Among wines to try is the white chambourcin, which is a blush wine made from grapes grown at Turtle Run’s vineyard.

Turtle Run’s dry traminette is one of the purest expressions of Indiana’s state grape. This wine is less floral than most traminette, so the apricot and orange flavors “shine through” brightly.

are now 73 wineries in Indiana, which is about eight times more than existed in 1989. Indiana wine is growing because there are now more quality wines, including wines that don’t contain much, if any, sugar.

Sweet flavors are not all the same, and some knowledge about the sensation of sweetness is helpful to appreciating wine. Two kinds of sugar in grapes and wine are fructose and sucrose.

The natural fructose in wine tastes sweeter than sucrose, which is commonly called table sugar. This means a small amount of fructose will provide the same level of sweetness as a larger amount of sucrose. For winemakers, the trick is leaving some of the grape’s fructose in the wine.

Leaving just a little natural fructose in wine is not an easy skill to master. But as Indiana winemakers gain experience, more wines have a crisp, clean sweetness as opposed to a “cotton candy” aftertaste.

For wine drinkers, it can also take time to distinguish between ripe fruit sweetness and table sugar sweetness. Tasting different wines is the best way to learn the difference.

Let’s take a look at three wineries in South Central Indiana that make dry wines as well as sweet wines. These wineries are all located about two hours east of Evansville, an easy day or overnight trip.

Laura and Jim Pfeiffer of Turtle Run 42 March | April 2014 Evansville Living

Photo by mark Ganchiff

Turtle Run Winery, Corydon This winery is known for having a range of wine styles, but the specialty

Blue Heron Vineyard, Cannelton According to Lynn Dauby, who makes wine with her husband Gary, “Our niche at Blue Heron is that we like our wines to have balance; the sweetness is there, but it’s in balance with the natural acids in the wine.”

Dauby points out how we perceive sweet flavors: If sweetness is offset by mouth-watering wine flavors, the sugar in the wine is often barely perceptible.

“Sometimes our customers say they don’t like dryer wines, but then they taste some of our low-sugar wines and say they like the sweet, fruity taste,” says Dauby.

The Daubys make two styles of chambourcin, a French-American red wine grape: one with European oak and one with American oak. One of the main qualities of oaked wine is a vanilla flavor. European oak also adds coffee and chocolate flavors.

The outdoor deck at Blue Heron is perched scenically above the Ohio River.

“The experience is what makes our winery unique. We’re not just a store that sells wine,” says Dauby.

Best Vineyards, Elizabeth This rural winery and vineyard is best known for its wide range of fruit wines, but the dryer wines are worth the trip too.

Winemaker Wilbert Best makes an oaky cabernet franc called County Red that won a gold medal at the most recent Indy International Wine Competition in Lafayette.

Cab franc is normally associated with Bordeaux, but it takes on an earthy character in Southern Indiana.

Best’s chardonel is made from grapes grown at the winery and is almost indistinguishable from cool-climate chardonnay. The residual sugar is one percent, just enough to balance the wine’s bright acids.

Whether it’s fruit wine or grape wine, Best says his goal is to create wines in a slightly different style than other local wineries. Overall, wines from Best Vineyards tend to be fuller bodied and more fruit forward, which is sometimes called a “country” style of winemaking. ❦ For more information about Turtle Run Winery, call 812-952-2650 or visit turtlerunwinery.com; Blue Heron Vineyard, call 812-547-7518 or visit blueheronvines.com; and Best Vineyards, call 812-969-9463 or visit bestvineyardswinery.com.

Best Vineyards

Photo provided by Blue Heron Winery

ohio River view from Blue Heron Winery

Wine Defined

From A to Z, the most important wine terms to know By Joy Neighbors

A B C

Appellation: A legally designated geographical region that identifies where the wine grapes were grown.

Balance: A wine achieves

balance when all of its elements (sugars, acids, tannins, and alcohol) are in harmony.

Complex: The change of flavors that occurs from the time a wine enters the mouth until it is swallowed, based on the wine’s depth, flavor intensity, bouquet, balance, and appeal.

D E

Dry: A wine with no notice-

able taste of sweetness.

Earthy: A wine with a rustic yet clean and appealing flavor, and an aroma described as mushroom, leather, or the clean smell of plowed earth.

F G

Finish: The taste of a wine after swallowing. Also known as aftertaste.

Gewürztraminer: A white wine grape that produces a glitzy floral aroma with the flavors of flowers, citrus, and spice.

H

Hot: A wine that is unbal-

Photo courtesy of Best Winery

anced by too high of an alcohol content, causing a burning sensation in the mouth and throat.

I

Ice wine: A dessert wine crafted from grapes frozen on the vine. Ice wine has the intense flavors of peach, melon, and honey, and is served in small portions due to the high alcohol content.

The word “Icewine” is trademarked by Canada.

J K L M

Jammy: A term used to describe a syrupy berry-flavored sweetness.

Kosher wine: Wine that is produced according to Jewish dietary laws under the supervision of a rabbi.

Legs: The droplets or tracks of wine that cling to the inside of a glass after the wine has been swirled.

Mouthfeel: This describes the manner in which a wine interacts with the mouth from the first sip, to swallowing, to the aftertaste. The mouthfeel acknowledges a wine’s texture, weight, dryness, or sweetness, and may be described as chewy, sweet, heavy, or tannic.

N O

Nonvintage (NV): A nonvintage wine is made from grapes harvested over two or more years.

Oaky: A flavor imparted by fermenting or aging wine in a barrel, or with oak chips. The flavor profile includes vanilla, butter, caramel, cedar, and spices, as well as toasty and smoky notes.

P Q

Punt: The indentation in the bottom of a wine bottle.

Quaff: To partake in an alcoholic beverage liberally.

R

Rosé: This may be the oldest type of wine known. Different red grape varietals are used, and the pink color can range from light to intense.

S

Structure: A combination of a wine’s texture and mouthfeel in relation to acid, glycerin, tannins, alcohol, and body.

T

Terroir: The geographical place where the soil, climate, and geology affect the grapes and characterizes where they grow.

U V W Y

Unfiltered wine: A wine that was not filtered to remove particles during the winemaking process.

Vintage: The year the grapes were harvested. The vintage is listed on the bottle.

Wine: An alcoholic beverage made from fermented grapes and fruits.

Yeast: One of the most important ingredients used in winemaking. The yeast converts the sugars from the grapes into alcohol and carbon dioxide during the fermentation process, which in turn produces the wine.

Z

Zymology: The study of wine fermentation.

For a complete wine glossary developed by Joy Neighbors, visit evansvilleliving.com.

EvansvilleLiving.com March | April 2014 43

Variety Show

Oliver Winery welcomes visitors with sights, sounds, and great tastes By Paul Leingang

The

tasting room is in an attractive building, with post-and-beam timbers framing the displays of bottles and cases of wine along the walls. A central bar offers space for guests to meet one-on-one with winery employees, or in groups of two or three or even more. Conversation rises and falls as bottles are pulled from cases or coolers, poured, and tasted.

A visitor’s experience at Oliver Winery in Bloomington, Ind., begins with a walk through a garden area and past a waterfall to the main tasting room. Three fulltime landscape architects are on staff to provide an attractive entrance experience, and deeper into the property, visitors can enjoy a picnic area.

Most visitors come from Indiana and nearby areas of the Midwest. Among them are amateurs and oenophiles from throughout the United States, and parents with their nearby Indiana University students.

Seasonal vineyard tours, Saturday concerts, and occasional special events add sight and sound to the experience of tasting some of the 30 or more wines available any time of the year. There are two labels. Oli-

ver wines are available locally and in many states. Creekbend wines are produced from 57 acres of grape vines on the property and usually available only at the original Oliver Winery north of Bloomington, or at the new Oliver Winery downtown on the courthouse square in Bloomington.

It is no accident that what was once IU Maurer School of Law Professor William Oliver’s basement hobby is now one of the largest wineries in the eastern United States, bottling 300,000 to 400,000 cases a year.

“We are certainly not risk-averse,” says Oliver’s son, Bill, with a laugh, responding to a comment about the business decisions he has made. His father, William, had helped influence the passage of the Indiana Small Winery Act of 1971, allowing wineries to sell directly to the public. It was Bill’s idea to bring in wine grapes from the West Coast, adding new varieties to the wines made from local and regional vineyards.

He opened the current tasting area in 1997 and added large stainless-steel tanks for increased production.

Camelot Mead (honey wine), the wine

Photos by Paul Leingang

Old Quonset Hut Cellar

Hospitality Director, Paul Mui of Oliver Winery 44 March | April 2014 Evansville Living

that put Oliver on the map (and is said to produce no hangovers), is again achieving popularity and awards, along with hard cider and fruit wines. But the central focus remains on wines produced from Oliver’s vineyards in the Indiana Upland region, which achieved new prestige when it was designated in February 2013 as an American Viticultural Area. ❦ For more information on Oliver Winery, call 812-876-5800 or visit oliverwinery.com.

Blending Family

Monkey Hollow blends family, fun, and serious wine experience

By Paul Leingang

Why

did Daniel Hedinger and his family start a winery?

“We wanted to keep the family farm intact,” says his daughter, Jaime Zellers. “But we didn’t want to do traditional farming.”

Zellers spends a lot of time hosting visitors at the tasting room. Her brother Daniel is the vintner. Brother Andy is who discovered a 19th century plat map referring to their farm area as Monkey Hollow. A sister, Tammy, helps out on weekends.

Photos by Paul Leingang

Jaime Zellers of Monkey Hollow

Monkey Hollow Winery near St. Meinrad, Ind., is among the newest of about 70 wineries in Indiana. The family started planting grape vines in 2003 and sold some of the first fruits to other wineries. After setting up its own production facilities and building a tasting room, Monkey Hollow opened in 2011.

It was quite an opening year, with medals for six wines at the Indy International Wine Competition, held annually in conjunction with the Indiana State Fair. Monkey Hollow’s traminette received a gold medal and was named Indiana’s Traminette of the year. The honors continue, and in 2013 its raspberry and blueberry wines won Double Gold awards at Indy. The winery does all production by hand, including one-at-atime bottling, corking, and labeling.

“We are family oriented,” Zellers says.

“We believe in community, helping out one another.”

Local organic products — meats and cheeses — are available, along with local crafts. Summer Saturday evening concerts feature local and regional musicians on the new patio, for picnics and wine by the bottle or by the glass. The tasting room, built by Amish craftsmen, of native oak and poplar may call to mind an old-fashioned barn but a modern geothermal system provides heating and cooling.

Visitors come to see the vines and taste the wines and to see the farm scenery and cattle in the nearby fields.

“Kids are welcome, too,” says Daniel Hedinger, the “Ol’ Grandad” whose nickname is on the label of a port-like wine made from a local blend. He is looking forward to expanding the vineyards and production space eventually to create more room for events and family gatherings.

The vineyard is part of the American Viticulture Area, newly designated in 2013 and the first such designation in Indiana.

Monkey Hollow is one of eight wineries on the Hoosier Wine Trail. ❦ For more information about Monkey Hollow, contact 812-357-2272 or visit monkeyhollowwinery.com.

EvansvilleLiving.com March | April 2014 45

Pepper’s Party

Father, daughter team runs popular Spencer County Winery

The

long, wooded gravel road that leads to Pepper’s Ridge Winery is deceiving. There is a party waiting at the end of the drive. Against that rustic backdrop, Pepper’s Ridge is bustling with activity as visitors enjoy live music, choose-your-own-wine slushies, and free Wi-Fi. Owner Kevin DeWeese opened Pepper’s Ridge on Aug. 11, 2012, in Rockport, Ind., after purchasing the property 12 years ago. DeWeese had a vision for what was simply a horse trail.

Four years ago, DeWeese put his plans to open a winery into motion by clearing trees and moving dirt to build a tasting room and facilities for winemaking. The tasting room is beautifully lined with finished wood as antiques decorate the walls. A canoe hangs behind the bar, which has a foundation built with brick found on the property.

“We make all of our own wine here and grow our own berries,” says DeWeese’s daughter, Lori DeWeese Page.

“We have 20 acres here and 9 acres across the street. We do not grow our own grapes, but anything we can get from Lakeview Orchard (also in Rockport), we use. Peo-

Tasting room at Pepper’s Ridge Winery

ple also show up with their own fruits, or say, ‘We have a crop of persimmons for sale, will you buy it?’” Pepper’s Ridge always tries to purchase its grape juice from other Indiana wineries first and still purchases within the U.S. if that’s not possible.

DeWeese wants to keep the winery in the family and pass it down to his four grandchildren. Pepper’s Ridge’s name is inspired by family themes. DeWeese’s father and grandfather both were nicknamed Pepper; the winery’s logo represents DeWeese’s father and his birddog.

Tastings are free, and there are always more than 20 wines available to try. The winery al-

lows visitors to bring in their own food, order from local pizza places (which will deliver to the winery), or buy a platter of Oberle cheese and sausage and Steckler Grassfed cheese, with Ritz or Club crackers.

Tell City Pretzels also are for sale.

The winery is open yearround and offers live music three Saturdays a month during the winter, and every Saturday in the spring and summer and sometimes on Sundays. It is also kidfriendly, making grape, orange, or Coke slushies. ❦ For more information on Pepper’s Ridge Winery, call 812-649-9463 or visit peppersridge.com.

Homegrown Feel

Ruby Moon Vineyard & Winery grows, makes own wines

By Emily Patton

Photos by hunter heiney

Before Ruby Moon Vineyard & Winery became a reality, own-

46 March | April 2014 Evansville Living

ers Anita Frazer and Jamie Like began as home winemakers. More than 10 years later, it’s no wonder the winery has maintained the hometown welcoming feel in their dream come true.

Ruby Moon is located just south of Henderson, Ky., and produces wines that are handcrafted in small batches from their own estate grown grapes on a 3-acre vineyard and other locally grown fruits.

“We were home winemakers and we liked going to wineries,” says co-owner Jamie Like. “We went to several in Indiana and just loved it. It was relaxed and chill, and we had a great time. One day,

Photo by hunter heiney

By Emily Patton

Smashing Success

Mystique Winery works hard to keep up with demand

They’d spent six years talking with other winery owners, stocking up on supplies, and turning a building on the family property into a tasting room and production area.

But when the new Mardi Gras-themed Mystique Winery opened its doors east of Lynnville, Ind., in November 2012, the Clutters were in for a surprise.

“The general consensus from the other wineries was that we’d need about 10,000 bottles in our first year,” says Seth Clutter, the family winemaker. “We went through 22,000 bottles. It was just constant for us.

But it was great to be that successful.”

The booming business created some challenges. Mystique’s tasting and production areas aren’t very large, though an outdoor patio — enclosed in the winter — offers additional seating. With larger crowds, the Clutters will offer additional tasting areas, even setting up tables in the production room.

Six family members, including Seth’s mom, Patti, are co-owners; the winery has only one part-time employee.

The Clutters all live in the same 40-acre property east of Lynnville, well off the beaten path. The winery is nestled into a wooded area just behind the home they’ve lived in

for 37 years. Now, they encourage guests to bring along a picnic lunch and enjoy a bottle of wine pretty much anywhere they’d like.

“We’ve had several people tell us that this property is a little slice of heaven,” says Patti. “We’ve lived out here so long, and we have taken advantage of that. We’ve got all kinds of birds and even a young eagle. Our customers tell us it is just peaceful here.”

All of the wines at Mystique are made from grapes, although some have other fruit added later. Seth says that helps ensure each vintage tastes the same.

Mystique offers several varieties of wine, and grows some of its grapes locally.

But Mystique has only a little more than an acre of vineyard planted, so it imports most of its juice from larger wineries and vineyards in Indiana.

While some wineries will try to appeal to sophisticated palates of oenophiles, you won’t get that at Mystique. They encourage customers to taste free samples of six of their wines and two wine slushies.

“We make the wines that we like,” says Seth. “We don’t go with trends. If we like it and we think it’s going to sell, we put it on the shelves.” ❦

Photo by nathan Blackford

The Clutter family had done the research.

Photo courtesy of Mystique Winery

By Nathan Blackford

Seth and Patti Clutter of Mystique Winery

For more information about Mystique Winery, call 812-922-5612 or visit mystiquewine.com.

we were in a winery and we started looking at some homemade made cheese from Kenny’s Farmhouse Cheese in Barren County, wine equipment much like we have for sale (at Ruby Moon). One Ky. Ruby Moon grows eight varieties of grapes including both American and French American hybrid varieties. ❦ crazy thing led to another and here we are.”

In October 2003, Like and Frazer purchased a tract of land in For more information on Ruby Moon Vineyard & Winery, Henderson County with approximately 5.9 acres. In the spring of call 270-830-7660 or visit rubymoonwinery.com.

2004, the first acre of grapes was planted.

On Nov. 11, 2006, Ruby Moon opened its door for business Tasting room at Ruby Moon Winery as a winery/tasting room and gift shop. The winery expanded in September 2011 after completing a new building adjacent to the tasting room, which houses a banquet hall, a one-bedroom suite that can be rented out nightly, and the wine making and bottling operations.

Visitors to Ruby Moon can sample its award-winning wines in the Tuscan-inspired tasting room, taking a seat at either the wooden seat at the bar, at a table in a large living space, or outside on a blue stone patio adjacent to the vineyards.

Wine tastings are free with purchase, or only $2 per person without purchase. Ruby Moon offers 11 dry, sweet, and sangria wine options to taste, and carries around 30 varieties of KentuckyEvansvilleLiving.com March | April 2014 47

Regional Tasting Experiences

Winemaker of the Forest

Evansville’s only tasting room offers wine and atmosphere By Erin Miller

An

extension of the winery located in Bristow, Ind., whose name means “vintner of the forest,” the Winzerwald Winery tasting room located at 2021 W. Franklin St. strives to keep its German roots alive. Found wood covers the floor, back wall and bar while a large piece of sealed and polished petrified wood shines as the bar top itself.

Tastings served from behind the counter consist of a flight of six wines of the customer’s choice for $5.

“Basically we have everything available from our dry reds to dry whites all the way to the semi-dry and semi-sweet, all the way down to our sweet wine,” says manager Ray Vigurs.

This year, the winery is introducing a blackberry fruit wine to complement

Derby City Wines

its best-selling blueberry and cranberry.

Among the winery’s many awards, Winzerwald’s Gewürztraminer, its top selling wine, won a silver medal at the 2013 Indy International Wine Competition while its second bestseller, Little Rhineland Red won silver at last year’s Historic Newburgh Wine, Art & Jazz Festival.

“People who say they don’t like wine, we give them the Little Rhineland Red first because it’s the same grape Welch’s grape juice uses, so it’s a smooth taste and soothing wine,” says Vigurs.

The winery’s varieties line the wall across from the bar so customers can purchase bottles of their favorite or a glass can be purchased for only $5. Small tables and chilled bottles ready for serving encourage conversation for those who want to stay a bit.

Free afternoon concerts by local musicians liven up the room every Sunday and a regional artist’s work is displayed on the tasting room’s walls each month for guests to enjoy or purchase.

“It’s nice that Evansville has a place like this,” says Vigurs. “We’re the only wine tasting room in Vanderburgh Country right now and people love it. We always have a good time.” ❦

Louisville tasting rooms offer up many varieties

By Carla Carlton

Many people choose wine the way

they pick a horse for the Kentucky Derby.

They get a hot tip from a friend. They trust the tasting-note cards at the store (the wine equivalent of the Daily Racing Form). Or they reach for a pretty label or a clever name. In many cases, the result is also the same: disappointment and a lighter wallet.

Fortunately, Louisville, Ky., has several establishments where the owners are well versed in vino and visitors can taste before they buy, significantly improving the odds of finding something fabulous.

For more information about the Winzerwald Winery Tasting Room call 812-423-2427 or visit winzerwaldwinery.com.

Photo by hannah jay

Franklin Street Winzerwald winery Tasting room

48 March | April 2014 Evansville Living

Westport Whiskey & Wine Although “whiskey” comes first in the name of this shop located in a specialty shopping center on the east side of Louisville, the majority of the inventory is devoted to wine — more than 3,000 bottles at last count. Since he opened the store in 2008, owner Chris Zaborowski has been on a mission to educate his customers about it.

“We take a hedonist approach: The best way to learn about wine is to taste it,” he says. In addition to an open wine tasting every Thursday from 6:30 to 8 p.m. ($5 per person), the store offers a dozen or more wine and spirits classes and tasting events every month, many led by the winemakers and master distillers.

Browsers can sample wine from the store’s self-serve Enomatic tasting system, which holds eight bottles. Purchase a reusable, reloadable wine card (minimum amount $10), insert it into the machine, select a wine and choose a pour of 1, 3 or 5 ounces (price based on retail bottle price). If you like what you taste, you receive a 10 percent discount on the bottle. In addition, you can always taste any of the bourbons the store currently has open.

The Perfect Match

Pairing wine with the right food makes all the difference By Kristine Hansen

When done well, the perfect pair-

ing of food and wine causes each to rise to the top, creating an even bigger presence on the palate.

There are two schools of thought in matching nibbles with vino. Like can be matched with like — such as the earthiness in a mushroom or salmon dish with a pinot noir expressing lots of terroir, or the effervescent nature of cava with sushi’s vinegar-rice — or create a study

in contrasts. This is where diners might balance savory with sweet, but with a caveat: Never let the wine or the food rise to the top. Each should have space to express, but not enough room to reign.

On a recent night I played it safe with a pairing, using citrus notes as the common flavor between the wine and the food. I opened a bottle of Napa Valley sauvignon blanc, eagerly anticipating the crisp acidity after a wintry day of cold temps and dark skies. Pairing it with a roasted cauliflower dish — featuring capers, roasted garlic, and lemon juice — drew out the wine’s zippiness (citrus notes) even more. It was an ideal match.

There should be caution in relying on the whole dish, however, when selecting a wine. Instead, look at a quality or two within.

For a pizza, my go-to pairing is a bottle of peppery malbec or syrah, to enhance a spicy tomato sauce but not overpower the cheese or toppings. This is actually when the whole white-wine-goes-with-fish rule gets tossed out the window. Is the cod topped with olives or a red-pepper sauce or curry? Take note, because those flavors are often paired with a red wine.

An example of pairing opposite flavors might lie in aperitifs and snacks. Although salty and spicy, a sweet prosecco washes them down quite well. And with leaner meats such as turkey and chicken, the apple notes in an Alsatian riesling bring out the meat’s subtle, juicy layers.

Other tips when pairing food with wine include keeping an eye on the food’s fat and sugar levels. Is it a juicy steak or wedge of chocolate cake? It would be a crime to match a light-bodied red wine that has a delicate profile — such as Beaujolais, from France — with either of these indulgent foods. Similarly, a pungent cheese needs a big, bold wine. And

Westport Whiskey and Wine

with a salad of lettuce greens, the oaky nature in, say, a Spanish or Italian red wine or even a Napa Valley cabernet sauvignon will mask the vegetal qualities in the salad.

The fun in wine pairing is to remain open to the unexpected. This past winter, while at Charlie Palmer’s Dry Creek Kitchen in Healdsburg, Calif., I experienced a pairing I never imagined I’d fall in love with: butternut-squash risotto with a pinot gris produced in nearby Russian River Valley. As fall squashes and pastas often are served with fruitforward red wines, this threw me. But I loved how the pinot gris brought out the squash’s bright notes and creamy texture of the risotto. ❦

Photo provided by Lambert Bridge Winery

For more information on Westport Whiskey & Wine, call 502-708-1313 or visit westportwhiskeyandwine.com. For more information on Taste Fine Wines and Bourbons, call 502-409-4646 or visit tastefinewinesand bourbons.com.

Photo provided by Westport Whiskey and wine

Taste Fine Wines and Bourbons Paul Meyer opened Taste Fine Wines and Bourbons six years ago to showcase wines from smaller, boutique producers that aren’t typically stocked by large package stores.

About two and a half years ago, he moved the shop from Louisville’s Crescent Hill neighborhood to a bright, airy storefront in the emerging NuLu area on East Market Street, where customers often keep him pouring until midnight Fridays and Saturdays.

Taste Fine Wines stocks about 400 wines and features 10 varieties — five whites and five reds — for tasting each week at the wine bar. Most of the 2-ounce tastes are $4 to $5 each; for twice that price, you get a 5-ounce glass (although Meyer notes with a smile that he doesn’t measure and tends to “pour generously”). The lineup changes every Tuesday and is updated on the store’s website. If you find something you love, you can buy it by the bottle or the case. ❦

EvansvilleLiving.com March | April 2014 49

Photo provided by Lambert Bridge Winery

Lambert Bridge Barrel Room

California Dreamin’

Head to Healdsburg for a balanced experience

By Kristen K. Tucker

I visited Northern California earlier this year, I did not know how broad the term “Wine Country” was, or that visitors define it by many different destinations.

There are more than 400 wineries in the area north of San Francisco — a vast selection from which to choose. A growing number of visitors are choosing Sonoma County over Napa Valley, and, more specifically, Healdsburg. Wine Enthusiast named Sonoma County among its 10 best wine travel destinations for 2012.

In the heart of Sonoma County, Healdsburg dates to the mid-1800s when it was a stop on the heavily-traveled route from San Francisco to the gold mines of Northern California. The town developed around the square, which remains the hub of activity today and is just a short drive or bike ride to the nearby wineries of the famous appellations — Russian River Valley, Dry Creek Valley, and Alexander Valley — that surround Healdsburg. Combined, the three valleys are home to more than 150 wineries.

50 March | April 2014 Evansville Living

Michael and Margy Hungate of Evansville, along with a friend, visited Healdsburg in April 2012. “We chose Healdsburg based on the reputation of the wineries in Dry Creek Valley,” Margy says. “It did not disappoint. It had rolling hills with vistas of beautiful vineyards everywhere you turned.

We were pleasantly surprised with local, organic growers who were thrilled to give us tours and tastings as if we were part of their family. Our stay at the H2 Hotel was just as lovely with a quaint feel and an accommodating staff. We ventured out to local restaurants and loved every meal we had.

We can’t wait to get back to Healdsburg!”

Locals talk about their town in terms of the new Healdsburg or the old. Before 2001, the town had family restaurants and just a sprinkling of visitors from outside of the area. Then the posh Hotel Healdsburg opened on the town square along with celebrity chef Charlie Palmer’s acclaimed Dry Creek Kitchen, followed by galleries, boutiques, wine tasting rooms, high-end eateries, and, of course, tourists. Yet despite

mauritson wines Photo by Kristen K. Tucker

Until

Healdsburg’s chic new trappings, it remains a simple country town.

I stayed at the Grape Leaf Inn, a lovely 1900 Queen Anne Victorian just four blocks from the town square. The inn is surrounded with gardens and century-old evergreens.

The rooms are very nicely appointed, comfortable, and small. Breakfast was delicious, and each afternoon, the inn’s speakeasy — behind a bookshelf in the breakfast room — opens for complimentary wine tastings.

(The inn’s owner also owns wineries.)

There’s plenty to do in Healdsburg, but the reason you’re there is wine. Here are five wineries, of the more than 400 Sonoma County wineries, I enjoyed.

Bridge winemaker Jennifer Higgins and certified sommelier Summer Jeffus.

Higgins explains their passion is to craft small lots of artisanal Bordeaux-style blends and varietals. “We get to source the best vineyards in Sonoma regardless of their appellation,” Higgins says. The winery produces 8,000 cases annually spread across 12 to 16 wines.

Lambert Bridge wine is sold through the winery and in select restaurants in San Francisco, Atlanta, and New York.

Selected as one of Wine & Spirit magazine’s Top 100 wineries in 2013, Bella Vineyards and Wine Caves specializes in old vine zinfandel and Rhone-style varietals.

Bella’s wine caves are tucked into steep hillside under its prized Lily Hill Vineyard, the crown jewel planted in 1915. The tasting room is nestled at the back of the entertainment area within the caves; 5,200 square feet are reserved for barrels and production.

Founded in 1972 by David Stare, Dry Creek Vineyards was the first new winery in Dry Creek Valley following Prohibition.

The ivy-covered stone structure recalls a country chapel and is framed by tall shade trees and a lush lawn where guests picnic.

Dry Creek Vineyard has a long track record of producing some of California’s finest fumé blancs and zinfandels.

Drinkers of sauvignon blanc perhaps have purchased a bottle of Dry Creek — you’ll recognize the sailboat on the label — at Evansville’s Winetree Liquors. (Dry Creek calls itself the Official Wine of Sailors for purely personal reasons — the Stare family’s love of sailing.)

Dutcher Crossing Winery proprietor Debra Mathy often can be found welcoming guests with Dutchess, her golden Labrador retriever and official greeter.

A lover of bicycles since childhood, Debra’s last gift from her father, a success-

Photo by Kristen K. Tucker

Dutcher Crossing Winery

ful Wisconsin businessman who encouraged her to buy a winery, was a high-wheel bicycle showcased on all of Dutcher Crossing Winery wine labels.

During my visit, winemaker Kerry Damskey led our group to the vineyard for a lesson in pruning. A strong advocate of blending, Kerry is advancing a new category in California with Dutcher Crossing’s Cabernet Sauvignon-Syrah wines. Although the blend has been done for decades in Australia, it is a new concept in California.

“The brightness and aromatics of Syrah are the perfect complement to the rich denseness of Cabernet Sauvignon,” Damskey says.

“At Dutcher Crossing Winery, our signature wine is a vineyard designated Cabernet Sauvignon-Syrah blend — ­ the first of its kind in Dry Creek Valley.” ❦

When You Visit Healdsburg

Photo by Kristen K. Tucker

The Mauritson family of Mauritson Wines has been farming in Sonoma since 1868.

Winemaker Clay Mauritson makes wines from the vineyards he tended as a teen.

“You’re familiar with the Rockpile appellation?” Mauritson asks our group.

Straddling the ridge between the two arms of Lake Sonoma is Rockpile AVA, one of the newest appellations in California.

Mauritson’s great-great-great grandfather first planted vines on the Rockpile valley floor in 1884, shipping every ounce of his wine back to Sweden. The family’s Rockpile ranch grew to 4,000 acres by the early 1960s, when all but 700 ridgetop acres was taken by the Army Corps of Engineers to develop Lake Sonoma. The steep hillsides and rocky terrain seemed mainly suitable for sheep grazing and wild pig hunting. It was not until the early 1990s that the first acres of modern-era vines were planted and thrived, revealing that Rockpile held great potential for ultra premium mountain fruit.

Mauritson’s wife Carrie poured tastings of their 2011 Mauritson Zinfandel from the Dry Creek Valley (well balanced and full of high toned fruit), 2012 Mauritson Sauvignon Blanc, also from the Dry Creek Valley (bright and fresh with hints of key lime pie), 2010 Rockpile Cabernet Sauvignon (broad and complex tannins will allow this wine to gracefully age for 9 to 11 years), and 2012 Rockpile Uncle’s Block Zinfandel (both lush and powerful).

Lambert Bridge Winery is a small, family-owned winery established in 1975 in the Dry Creek Valley, making it one of the oldest post-Prohibition wineries in the valley. A pairing lunch in their Candlelit Barrel Room was divine. Chef Bruce Riezenman, one of California Wine Country’s most sought-after chefs and a frequent speaker on food and wine pairings, presented lunch and Lambert Bridge wines with comments from Lambert

Grape Leaf Inn Healdsburg Chamber of Commerce and Visitors Bureau 707-433-6935 healdsburg.com Grape Leaf Inn 707-433-8140 grapeleafinn.com

Hotel Healdsburg 707-431-2800 hotelhealdsburg.com H2 Hotel 707-922-5251 h2hotel.com Bella Vineyards & Wine Caves 866-592-3552 bellawinery.com

Dry Creek Vineyard 800-864-9463 (winery) drycreekvineyard.com Dutcher Crossing Winery 707-431-2700 dutchercrossing winery.com Lambert Bridge Winery 707-431-9600 lambertbridge.com Mauritson Wines 707-431-0804 mauritsonwines.com

EvansvilleLiving.com March | April 2014 51

photos by Jerry Butts

A Toast to Friends

Sullivans’ love for wine inspires annual Napa trips, home wine cellar By Kristen Lund

In

the fall of 2001, Sandy Sullivan and Gretchen Miller, both of Evansville, decided to surprise their husbands, Dr. David Sullivan and Dr. Mike Miller, with a vacation to Napa Valley, Calif.

On Sept. 8, they arrived in wine country. Three days later, planes in the hands of terrorists crashed in New York City, Washington, D.C., and rural Pennsylvania. The couples cut their trip short by a day to head home to their young children — but not before stopping at one last winery.

“It was a weird, eerie feeling,” Sandy recalls. “They were pouring their best wines because nobody knew what tomorrow was going to be like.”

Despite the unforeseen ending to the getaway, that trip to Napa inspired the couples’ passion for wine, as well as a new

52 March | April 2014 Evansville Living

tradition. Every year since 2001, the Sullivans, accompanied by the Millers, and some years other couples, have made an annual trip to California’s wine region to experience the stunning scenery and world-class wines. Before their first visit to Napa, “we didn’t know that much about wine at all,” Sandy recalls. “It’s amazing how quickly after you start tasting wine that you develop a palate.”

The Sullivans and Millers — who prefer to travel to California in the fall, when grapes are harvested — typically visit two to three wineries each day. Sandy chooses their destinations by researching online, reading magazines such as Wine Spectator and Food & Wine, and studying the wine lists at fine restaurants in California.

“We always look for smaller boutique wineries where we can go in and sit with the owner or the winemaker,” Sandy says. “It makes it more personal.”

“They’re always excited about sharing,” adds Gretchen Miller.

“It’s an art to them, and they’re proud of their product.”

One of the group’s favorite destinations is Amizetta Estate Winery, a family-owned vineyard and winery outside St. Helena, Calif., that is named for the family matriarch — whose name has Native American roots and means “little friend.” Located atop a mountain,

sandy and Dr. david sullivan

the winery overlooks the hillside vineyards and a nearby lake, and visitors can sit outside for picnics. Tastings and tours are private and led by the owners, Amizetta and Spencer Clark, who launched their vineyard in 1979.

Another winery the couples enjoy is El Molino, also in St. Helena, Calif. El Molino, founded in 1871, offers only two fine wines (a chardonnay and a pinot noir) and is one of the Napa Valley’s oldest wineries.

Through their travels, the Sullivans developed such a love of wine that they decided to include a wine cellar in their McCutchanville, Ind., home, which they built in 2005. The room is underground and doesn’t require temperature regulation, since the changes in temperature are small and slow enough as not to affect the wine. (On a recent afternoon, the temperature clocked in at 54 degrees.) The wine cellar is decorated with bottles signed by winery owners and winemakers, and a heavy wooden antique door from Europe — purchased at an antique store in Springfield, Mo. — adds a dramatic touch to the entrance.

The Sullivans’ wine cellar includes some white and sparkling wines, but mainly red wines, from pinot noir to cabernet sauvignon. Most of the wine comes from their trips to California and enrollment in wine clubs at wineries they have visited, such as Amizetta, Scribe Winery, Schramsberg (known for its sparkling wine), Pride Mountain Vineyards, and Modus Operandi Wines. The smaller boutique wineries, Sandy explains, often don’t sell their wines to distributors, so they are not available for purchase in Evansville.

Of all the interests a couple could develop together, why wine? For the Sullivans, wine is all about making memories with friends. “It’s the bringing of friends together and the fun times you have,” says Sandy. ❦

Learning Curve

Wine education is a self-guided process

By Kristine Hansen

that I’ve flitted in and out of port houses along the river banks in Porto, Portugal, nor will I fail to understand the “Rutherford dust” acclaim given to Napa Valley’s Rutherford appellation since my car’s tires spun down its gravel roads after tasting fine-grain, dusty tannins in the region’s cabernet sauvignons.

In planning a trip to a wine region, it’s important to first determine when tasting rooms are open. Particularly in Europe, and lesser-traveled regions even within the U.S., tasting rooms are open by appointment only. This is not to say it’s a snooty vibe, more like the person staffing the tasting room is also driving a tractor through the vineyards, typical of a small-production winery.

Perhaps the biggest takeaway from my jaunts to wine regions around the world is that wineries are approachable, and this includes the winemaker. During a slow January in Napa Valley, I was stunned when Tom Rinaldi — winemaker at Provenance Vineyards — approached me in the tasting room to invite me to an impromptu tasting in the barrel room. While traveling through the Left and Right Banks of Bordeaux, France, I was shocked to see how available the winemakers were, often appearing in work boots and overalls, not the crisp dress shirt I might expect.

photo BY KRISTINE HANSEN

The

world of wine is so vast that even the most seasoned sommelier — winespeak for a wine professional — is continually on a learning curve.

One way to put a spark in a self-guided education about all things vino is to be immersed in tastings. Individual palates can be coached into discovering what varietals each person enjoys most. They may, for example, be buttery chardonnays from California’s Santa Maria Valley or smoky, dark-fruit malbecs from Mendoza, Argentina. Others prefer certain regions, even while considering the same varietal. A pinot noir from Germany is completely unlike its counterpart in Oregon’s Willamette Valley, for instance.

Local wine bars and restaurants such as Winzerwald Winery’s tasting room, The Wine Vault, and Ruby Moon Winery’s tasting room host a variety of opportunities to taste to the heart’s content. These range from winemaker dinners where the presiding host is familiar with the winery’s terroir (another wine-speak term for sense of place, that unique soil in which grapes are grown, as it varies from region to region, involving materials such as limestone, clay, and sand) to organized tastings where the admission price rivals that of a bottle, except visitors sample a dozen wines.

Savvy tasters bring a notebook along and aren’t afraid to mark up the spec sheets (information about the wines poured) provided at the tasting. That way, they’ll remember that fantastic fruit-bomb or delightfully oaky cab for their next dinner party.

If time and money allow, traveling to the origin is the best way to expand wine education. Wine regions are, of course, in areas surrounding Evansville but also in spots around the country such as Texas Hill Country, New York’s Finger Lakes region, and Napa and Sonoma in California, as well as up-and-coming regions in the Golden State such as Temecula just north of San Diego County.

Never will I see port the same way now

In a tasting room or while shopping for wines, shoppers will be confronted with the awards and points that a wine may receive.

While it’s never a good idea to buy solely based on awards and ratings — as there are many wineries that do not enter competitions or solicit reviews — it’s an excellent primer when deciding among wines. Operating on a 100-point scale, generally speaking, a wine that receives a score greater than 87 is considered to be superb.

Publications such as Wine Spectator, Wine Enthusiast, and Wine & Spirits, along with esteemed wine evaluators such as Robert M. Parker Jr., widely recognized as the most influential wine critic in the world, and Stephen Tanzer, editor and publisher of International Wine Cellar, use this point scale to print hundreds of reviews each month.

Another way wineries will generate buzz is to enter wine competitions. Among the country’s most significant are San Francisco International Wine Competition, the New York International Wine Competition, and the San Diego International Wine Competition. Medals are awarded to outstanding wines at these competitions, and news of that trickles into the wineries’ marketing materials, meaning you’re likely to see a shelf talker at your local wine shop bearing the news. ❦

EvansvilleLiving.com March | April 2014 53

12th Annual Indiana Wine Fair Sat., April 26, 12:30-7 p.m., The Story Inn, 6404 State Road 135, Nashville, IN Wine Down to the Weekend Thursdays, May 8-June 26, 5-7 p.m., Reitz Home Museum, 224 S.E. First St.

For

more information on all of Indiana’s wineries by region, visit Indiana Wines online at indianawines.org. >> The Hoosier Wine Trail includes Chateau de Pique, River City Winery, Indian Creek Winery, Scout Mountain Winery, Blue Heron Vineyards and Winery, Monkey Hollow Winery, Pepper’s Ridge Winery, and Mystique Winery.

For more information about the Hoosier Wine Trail, visit hoosierwinetrail.org. >> The Indiana Uplands Wine Trail includes Best Vineyards Winery, Brown County Winery, Butler Winery, French Lick Winery, Huber Winery, Oliver Winery, Owen Valley Winery, and Turtle Run Winery. For more information about Indiana Uplands Wine Trail, visit indianauplands.com. >> The Indianapolis Wine Trail includes Buck Creek Winery, Chateau Thomas Winery, Easley Winery, Mallow Run Winery, New Day Winery, Simmons Winery, and Cedar Creek Winery. >> Wineries across the Nation: We often think of the West Coast as the primary producer of wines in this country, but there are dozens of American Viticultural Areas (AVA) across the U.S. — many of which are within an easy driving distance. For a complete list of AVAs, visit wine.appellation america.com/wine-regionindex.aspx.

Events: Night of Vision at The Vineyard Gala Sat., March 15, 5:30 p.m., Old National Bank Events Plaza, 715 Locust St. The theme is California wine and there’s an opportunity to win a trip for two to wine country.

Grapes on the Grass Fri., May 16, Old Lock and Dam Park, 9 W. Jennings St., Newburgh, IN 9th Annual Historic Newburgh Wine, Art and Jazz Festival Sat., May 17, noon-9 p.m.

Old Lock and Dam Park, 9 W. Jennings St., Newburgh, IN Southern Indiana Uncorked!

Sat., May 24, 2-8 p.m., Harrison County Fairgrounds, 341 S. Capitol Ave., Corydon, IN EMC Uncorked Sat., June 7, Evansville Museum of Arts, History and Science, 411 S.E. Riverside Drive Zoo Brew Sat., June 7, Mesker Park Zoo & Botanic Garden, 1545 Mesker Park Drive 7th Annual Ruby Moon Winery Arts & Crafts Festival Sat., June 21, 10 a.m.-6 p.m., Ruby Moon Vineyard & Winery, 9566 U.S. Highway 41-A, Henderson, KY 2nd Annual Cajun Festival Sat., June 28, 11 a.m.–6 p.m., 13000 Gore Road, Lynnville, IN Wine Down to the Weekend Thursdays, Sept. 4-Oct. 23, 5-7 p.m., Reitz Home Museum, 224 S.E. First St. 7th Annual Jazz & Wine Festival Sat., Sept. 20, 4-11 p.m. , Main Street, Downtown Evansville, Second and Sixth streets. Gates at Fourth and Locust St. and Fourth and Sycamore St. Wandering Owl Wine and Beer Trail Sat., Oct. 18, 3-6 p.m., Wesselman Nature Society, 51 N. Boeke Road

Tastings: >> J’s Liquors, 2216 New Hartford Road, Owensboro, KY, 270-6838378. They carry more than 1,000 different wines and have tastings of six different wines every Thurs-

54 March | April 2014 Evansville Living

day and Saturday from 4-7 p.m. jsliquors.com. >> Monarch Beverage Company based in Indianapolis, 317-612-1310, monarchbeverage.com. Indiana’s largest distributer of beer and wine represents more than 500 different brands and supplies to several local restaurants and stores. Tasting Life is also distributed by Monarch and is a series of in-home wine tasting box sets. For more information, visit tastinglife.com. >> The Winetree, three locations in Evansville, 812-476-8141, winetreeliquors.com. Four different varieties of wine plus a spirit are hand-picked each week from The Winetree’s collection for a tasting from 4-7 p.m. The East Side location offers tastings each Wednesday; the North Side location has tastings on Thursdays, and the Darmstadt location tastings happen every Friday. winetreeliquors.com >> Varsity Liquors Evansville, 687 N. Green River Road, 812477-9463. Tastings are held every Friday from 6-8 p.m. Wine is usually offered, along with samplings of spirits, bourbon, and beer. For more information, visit facebook. com/varsityliquorsevansville. >> Wine Vault, 230 N. Burkhardt Road, 812-401-9463. Throughout the year, The Wine Vault teams with one of Evansville’s great restaurants to pair great wine and great food. winevaultevansville.com. >> Winzerwald Winery Tasting Room, 2021 W. Franklin St., 812-423-2427. Tastings include a flight of six wines of the customer’s choice, which are offered Wednesday through Sunday. winzerwaldwinery.com.

Films about wine: “Vino Veritas” Starring University of Evansville Theatre Department graduate Carrie Preston, this independent film features two couples preparing to go to a Halloween party.

But before leaving, they start drinking blue Peruvian wine and tell some personal and painful truths. The film was shot in 2011 and released in 2013.

“Sideways” Two men in their 40s take a weeklong trip through California’s wine country just before one of them is to be married. Critically acclaimed, the comedy was an Academy Award nominee for Best Picture in 2004. The film has also been credited with increased tourism in Santa Barbara County Wine Country and newfound popularity of pinot noir.

“Somm” The 2013 documentary follows four sommeliers — trained wine professionals — as they prepare for an exam to become Master Sommeliers, a title shared by just 200 others around the world. The four men face intense pressure in the final days before the test, and the film features a thoughtprovoking twist at the end.

Mobile Apps: Pair It! - $4.99

By Bandar Interactive Requiring iOS 5.0 or later, the Pair It! app offers more than 20,000 wine pairing suggestions, handpicked by wine pairing expert, chef, and educator Bruce Riezenman. You can match by food, wine, preview “Chef Bruce’s picks,” or let the Vegas-style slot machine make a match for you by simply shaking your iPhone. Available for iPhones through the App Store.

Snooth Wine Pro - $4.99

By Snooth Shopping for a wine but not sure if you’ll like it? This app uses image recognition technology enabling users to snap a photo of the wine label to match it to a vintner in the app’s enormous wine database.

It provides a detailed description and user reviews of the wine, all without ever opening the bottle.

Available for iPhones through the App Store.

Vivino Wine Scanner - Free

By Vivino ApS Snap a photo of any wine and learn more about it from a database of more than 3 million wines.

The app helps you remember your favorites, learn more about wine, and which one to choose for next occasion. Available for iPhones through the App Store.

Save the Date

May 16 & 17

Tickets on sale now at historicnewburgh.org

The 2013 Historic Newburgh, Inc. Wine, Art & Jazz Festival was held May 18 at Old Lock and Dam Park east of downtown Newburgh, Ind. These winners were named People’s Choice winners for best dry white, dry red, sweet white, sweet red, and dessert wines.

Dry White 1 Turtle Run 2 Carousel 3 Winzerwald

Dry Red 1 Monkey Hollow 2 Oliver 3 Turtle Run

Sweet White 1 Oliver 2 Oliver 3 Mystique

Grapes on the Grass Soiree Friday, May 16 6:30 – 9 p.m.

Sweet Red 1 Oliver 2 Winzerwald 3 Grateful Goat

Dessert 1 Winzerwald 2 Easley 3 Carousel

Wine, Art, & Jazz Festival Saturday, May 17, noon – 9 p.m.

Old Lock and Dam Park – Newburgh

EvansvilleLiving.com March | April 2014 55

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collectibles Kentucky Derby Glasses // get inspired Ukrainian Easter Eggs // artful living Joanne Massey

Home Style

what’s in store

All Framed Up

No job is too odd for Bippus Frame Shop Tom Bippus and Jill Isaac, siblings and third-generation owners of Bippus Frame Shop in Evansville, have yet to be given a framing challenge they couldn’t solve.

“Haven’t found it yet,” says Jill, standing in the stucco, terracottacolored shop on the edge of Evansville’s historic district at 200 Cherry Street. “We do it all.”

Clients have brought the pair interesting possessions suitable for framing. In addition to a lot of collectible coins and arrowheads, and ceremonial headpieces, Bippus has framed golf clubs, bagpipes, a marionette puppet, and even roofing shingles.

Jill says the most unusual thing the business has framed is an antique cameo pin and floral bouquet shadow

box, both made from human hair.

“A painted working scroll of the book of Genesis,” says Tom, adding to the list of unusual items framed

by Bippus. “We’ve done a silk World War II bomber scarf/map.”

Tom’s dedication to his work extends beyond his shop. One of his biceps is tattooed with a bevel gauge and the other is “inked” with a right angle square; both tools used in custom framing.

Jill and Tom’s father, Ray Bippus, and their grandmother, Berenice Bippus, started Bippus Frame Shop in 1977. The original location was across from the Evansville Museum of Arts, History and Science. The current shop, which has been used as housing for nursing students, a bookstore and a drug rehab facility, was built in 1858 as a single dwelling, renovated in 1911 by F. Manson Gilbert to its current two-story structure and then renovated again by the Bippus family in 1986. The shop consists of about 1,600 square feet of workspace on the first floor, with two occupied apartments on the second level.

“A lot of what we do is help to get things that are important to people up on a wall,” says Tom. “So you can enjoy the things that you like.”

Tom, who has a

picture perfect // Brother and sister pair Tom Bippus and Jill Isaac are third-generation owners of Bippus Frame Shop. There is no item too odd to be framed from human hair to puppets. degree in Fine Arts from the University of Southern Indiana, emphasized every frame is custom-made.

“We manufacture each piece individually. It doesn’t matter if it’s an 8-foot by 10-foot photograph or a peacock,” says Tom, pointing to a large painting of a peacock that belonged to a customer’s grandmother and was recently found in an attic. “Nothing is standard.”

Bippus works with both residential and commercial clients. Recently, the company completed all the framing work for St. Mary’s Epworth facility in Warrick County, and installation that included mostly local art created for the new facility (see story on page 172).

Tom and Jill agree they enjoy being located downtown and have enjoyed seeing the area improve over the years.

“We wouldn’t want to be anywhere else,” says Jill.

“I love being downtown. We do a lot of work with old things.”

— Jane McManus

For more information on Bippus Frame Shop, call 812-422-3899 or visit bippusframeshop.com. Follow Bippus Frame on Instagram at @bippusframe and Facebook at Bippus Frame Shop.

Photos by heather gray

EvansvilleLiving.com March | April 2014 57

Home Style

digging in

fear the frost After the long and cold winter we have had this year, many of us are anxious to get out of the house and back to playing in our gardens. Especially with the unpredictable winter we’ve had, it is important to be cautious before going to crazy on planting things too early.

The warmer temperatures, the growing number of nice days, the home and garden shows, the magazines, and television programs all tempt us with beautiful flowers.

The last frost in Evansville is traditionally around April 15, and most local garden centers shoot to have their inventories ready for Mother’s Day in early May. I’m not suggesting doing nothing before May; I am urging caution before investing in flowers that can get wiped out by a late frost. Many clients want their planters to look good in the early spring. There are ac-

tually quite a few plants that work well in the spring; it is usually just an issue with finding them available for purchase.

Shrubs like azaleas or rhododendrons are usually the easiest plants to find. Others like flowering almond, winter hazel, and quince all work well as larger base plants within the planter.

Perennials such as coral bells, ferns, Lenten rose, dianthus, and liriope are great options as filler plants in an arrangement. Pansies, snapdragons, and English daisy are my go to favorites for that extra pop of color. Although bulbs need to be planted in the fall to grow in the spring, they can usually be found ready to be planted.

After I have the base of plants installed I look for ways to add interest. There are many options for botanical

Down the Stretch The story of my Kentucky Derby glass collection isn’t about the

Photo by hunter heiney

great lengths I’ve gone to find each year from 1961 to 2013. It’s about my friends, family, and even old boyfriends who have given me a mint julep cup here and there.

My old college roommate keeps a running list in her iPhone of the glasses I have in case she stumbles across one in her daily life, while my mom calls me at every auction or yard sale to double check.

Each year, more than 120,000 mint juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby, each in a specially made collectible glass. If you’ve ever been to a race at Churchill Downs on the first Saturday in May, you know that your two must-have accessories are a hat and a mint julep in hand.

58 March | April 2014 Evansville Living

Photo by brian wildeman

Planting flowers before May can be a challenge

accents and sculptural elements that can either be bought or found to incorporate into an arrangement. Some of my favorite things to use are bundles of twigs, decorative spheres, dried flowers, and seedpods – pretty much any other sculptural accent I can find can be worked in.

— Brian Wildeman

Brian Wildeman is a landscape architect at Landscapes by Dallas Foster Inc., 825 Canal St. He can be reached at 812-8820719 and dallasfoster.com.

Each year adds a new julep glass to the collection

collectibles

I started collecting Derby glasses in 2000 when my dad stopped in to The Kentucky Derby Museum at Churchill Downs in Louisville, Ky., and bought my older sister and I each the 2000 glass. Living in coastal North Carolina at the time, you didn’t just stumble across Derby glasses like you do in the Tri-State. The gift became a prized possession — my encyclopedia reference — as I worked to memorize the list of winners that are printed on each glass since Aristides first won the race in 1875.

Growing up, my family always owned horses, which I envisioned as a Secretariat or Man O’ War (and I rode them like a Ron Turcotte or Johnny Loftus). It fostered my passion for horse racing, my love for the Triple Crown, and my thirst to complete a full set of glasses.

The first glass produced by Churchill Downs was in 1938, but it was used only in limited numbers and was a water glass, instead of a true mint julep glass. Some collectors argue this glass doesn’t belong in the full set. I’ve seen this glass only once sitting in a window of a small shop in downtown Midway, Ky., and of course, it wasn’t for sale.

The longer you search for the earlier years, the harder they are to find — and the more expensive they are. World War II created a severe shortage of materials, including glass, which meant a smaller number of glasses were produced in the early 1940s. Another challenge in completing a set is in 1946 and 1947 only blank undecorated glasses were created making recognizing them especially difficult.

But it doesn’t stop you from looking; going through every glass, memorizing the designs, and hoping the next antique store could have just the one.

— Emily Patton

On the Market get inspired

Dye Hard

Try your hand at a different type of egg this Easter

This year finds Ukraine in a state of political and civil unrest, though my recent experience with the country comes in an art form representing hope and life. I don’t remember the first time I saw a Ukrainian Easter egg, but the bright colors, intricate patterns, and pure artistry of the craft stuck with me. I finally decided to order a starter kit and challenge myself to create some of my own pysanky.

Pysanky (pronounced PIH-sahn-kih) is an ancient art handed down through many generations of the Ukrainian people. While it was originally a pagan folk craft, with the introduction of Christianity its symbolism was re-interpreted, and the practice became an important religious ritual. The women of a family traditionally created the eggs during the last week of Lent, then gave them away as gifts. While the eggs themselves are symbolic, their designs and colors can also have significance, and each motif was chosen to match the character of its intended recipient.

The word “pysanka” (the singular form of pysanky) comes from the verb meaning, “to write,” because the eggs are written on with beeswax. The wax is applied using a specialized stylus called a kistka. You might remember the wax crayons that often come with commercial egg dying kits — the wax-resist method used to create pysanky is similar, though more refined. While traditional kistky still are used, technology has allowed for modern versions that allow for better control.

For my eggs, I used what is called delrin kistky, which have plastic, heatresistant handles and brass funnels. Once the design is lightly drawn on the egg with pencil, the funnel of a kistka is heated over the flame of a candle, dipped into a block of beeswax, and heated again before applying the tip to the egg’s surface to release a stream of wax. This process will seal the white color of the eggshell below where the wax has been applied. The next step is to dye the egg the first color.

Dyes used for pysanky are stronger than your average Easter egg dye and must be applied in a certain sequence, generally from light to dark. The first color is yellow. Beeswax is then applied to the part of the design that should be yellow, and the egg is dyed again. This process is repeated until all the chosen colors are layered.

When the dye is completely dry, it is time to remove the beeswax. Several methods can be used, but I chose the traditional way of holding the egg near the candle’s flame, allowing the wax to melt, then wiping it until clean. Finally, apply a coat of polyurethane varnish to give it a glossy, protective finish. Most people wait to blow out the contents of the egg (a handy device is available online) after the varnish is applied, so any liquid that might touch the shell doesn’t affect the dye.

While these are the very basic steps, I’ll admit that pysanky is an advanced craft and it takes practice to learn the proper preparation and technique needed to get a nice result. Pysanky supplies are available at several online stores, including ukrainiangift shop.com, where I purchased my kit. If you’re interested in creating your own, be sure to visit these sites for tips and design ideas.

— Heather Gray

2620 Woodstone Lane, Evansville

Listing Price: $437,900 Vitals: This beautiful West Side brick home is located in Woodstone Estates on a spacious oneacre lot. Built in 2006, this 3,200-square-foot property features a flawless kitchen space, two and a half bathrooms, five bedrooms, and a great room with engineered hardwood throughout makes this home seem spacious, yet comfortable.

Listing Agent: Joyce Lawrence, F.C. Tucker Emge Realtors, 812-479-0801

2110 Duffers Lane, Evansville Listing Price: $549,900 Vitals: Overlooking the Eagle Crossing Golf Course on Evansville’s North Side, this five bedroom, four bathroom home offers custom features. It includes a spacious living room with a detailed double tray ceiling, gas log fireplace, and stately columns leading to an outdoor deck.

The lower level offers a second living area and a full kitchen and bar with a remarkable view.

Listing Agent: Janice Miller, ERA First Advantage Realty, Inc., 812-897-2400

900 Timberland Lane, Evansville Listing Price: $539,900 Vitals: Enjoy this secluded home situated on nearly five acres, surrounded with trees that make you feel like you’re miles from the city.

The 17-foot ceilings, skylights, and Palladian windows open the home to beautiful tree views in every room. This four bedroom, 3.5 bath home is perfect for entertaining next to the inground pool or in the great room.

Listing Agent: Johnna Hancock-Blake, Prudential Indiana Realty, 812-449-9056

EvansvilleLiving.com March | April 2014 59

Home Style

artful living

Photo by laura m. mathis

The colors of spring Riverwind Gallery features florals of Joanne Massey For gardeners, spring is time to get back outside and plant colorful flowers. But for artist Joanne Scott Massey, the flowers are of a different sort.

Massey is an Evansville artist known for the delicate details in her lush floral paintings.

Many of her florals are on permanent display at Deaconess Gateway Hospital, Deaconess Hospital, and the Communities of Solarbron.

April 5, Massey’s floral exhibit will open at Riverwind Gallery in Newburgh, Ind. There will be a reception from 1-4 p.m.

“I think there is more demand for florals,

and they are my favorite,” says Massey. “I have also painted many other subjects like landscapes, people, and abstracts. I also work in a free form style with clay. Much of my inspiration for florals transfers into my ceramic work which will also be exhibited at Riverwind.”

Massey has been painting professionally for 18 years, though she says she’s always had a love of art. She has a fine arts degree from the University of Southern Indiana.

One of the pieces on display at Riverwind will be a 30- by 40-inch painting titled “Pink Inspiration.” It is a pink lily, specially commissioned by John M. Lawrence of Newburgh. Lawrence will auction off the painting to benefit the Evansville affiliate of the Susan G. Komen Foundation.

“He gave me the liberty to paint what I wanted,” says Massey. “It seemed so appropriate that a pink lily be the subject for the painting. The lily is a symbol of purity, motherhood and rebirth. That just seemed perfect.”

Early bidding on the painting begins April 1 at 9 a.m. The opening bid will start at $1,800 the auction will conclude during the April 5 reception.

There also will be a limited number of prints of “Pink Inspiration,” which will be signed and pretty in pink // Joanne Massey created the numbered by Massey. Only 50 piece below titled, “Pink Inspiration,” a 30- by 40-inch will be sold at $100 apiece, and painting of a pink lily. Massey’s floral exhibit will open are available now through Rivat Riverwind Gallery on April 5 in Newburgh, Ind. erwind Gallery. Notecards will also be sold. All proceeds will go to the Komen Foundation.

The floral exhibit will remain on display through May 15.

— Nathan Blackford

Photos by jerry butts

For more information about the show or purchase a print, visit riverwindgalleryart. com or call 812-853-2537.

For more information about Massey and her art, go to joannemasseyfineart.com.

60 March | April 2014 Evansville Living

what’s cooking

Lights, Camera, Kitchen Life happens in the kitchen. That’s what independent producer Jane Owen is discovering through working with WNIN on a program called “Evansville’s Great Kitchens,” which features kitchens from around the Tri-State, including Evansville, Jasper, Ind., and Henderson and Owensboro, Ky. The program is slated to premiere in June.

“Eating is something we need to do everyday,” says Owen. “Our culture has embraced making it more than just a necessity and more of a daily celebration.”

One of Owen’s first visits was to Sherry and Kirk Wright’s home Casa Finale on Riverside Drive in Downtown Evansville. Casa Finale’s three kitchens will be explored on the program and the entire home will be featured in the May/ June issue of Evansville Living. Other homes from the show will also be featured in future issues.

The Wrights named their home Casa Finale, which is rooted in Italian décor and construction, to represent the promise they made to each other that this would be the last home they would own or ever want after the extensive restoration of the downtown landmark.

Owen met with Sherry Wright to talk about her three kitchens, which she actively uses everyday to cook with her family and entertain friends.

“The kitchen is the social hub for most people,” says Brad Kimmel, president and CEO at WNIN. “We are excited to show off the large, unique, or unusual kitchens in our area, just like the shows on HGTV do on the national level.”

— Emily Patton For more information on WNIN, call 812-423-2973 or visit wnin.org.

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EvansvilleLiving.com March | April 2014 61

Dear Friends and Neighbors, As my company celebrates its 35th year of business, I wanted to take this opportunity to reintroduce myself and my company to you and invite you to learn more about us and how we are able to serve you.

Simply put, Landscapes by Dallas Foster is a full service landscape company based in Vincennes, with a second location in Evansville. We offer a wide range of services that go far beyond just general landscaping.

Originally from northern Indiana, I attended Purdue University and upon graduation, I moved to Vincennes to work for Forbes Nursery. After the death of the owner in 1979, I took out a $2,000 loan and started my own company.

Growing up on a farm, I have always had a fond love for the outdoors. This love of nature has been the foundation of my designs, mimicking nature in a way that looks and feels that it is a part of the surroundings. I have also found that the most successful landscapes touch the emotions and the senses. Over the years I developed a niche in designing a natural landscape, the style I am most known for, though our expertise extends to any style from formal to modern, simple to complex.

Together, my wife Susan and I share a love of landscaping. She joined me in business 26 years ago and together we have grown our company in quality, size and success. We have surrounded ourselves with a talented and dedicated staff who offer our clients the very best we can. From our talented crew members, our managers and office people, our employees are part of what makes our company great. With more than 8 years of service are Lisa, Marlene, Bill, Garth, Jim, Randy, Frankie, Matt, Jody & Dan and I appreciate their dedication to our company. Our designer Brian Wildeman has become a vital part of our company as well. From the moment I met Brian, I was impressed with his skills and talents. As a graduate of Purdue, he has a passion for exploring new and innovative approaches. Brian and his family live in the Historic District of Evansville and with his help, we opened an office in Downtown Evansville which allows us to better serve that market.

Brian and I have a hands-on and on-site approach to our projects. We work closely with each client to ensure their wishes and our artistry are incorporated together. Whether a project is large or small, we are continually involved, choosing plants and materials, working closely with the crew and communicating with the client.

I invite you to learn more about us by exploring our website and Facebook page. Brian or I would love for you to have us out to meet with you one on one to discuss your project. We can help bring your dream space to life.

Sincerely

Dallas Foster

Design • Install • Maintain (800) 659-0719 www.dallasfoster.com

62 March | April 2014 Evansville Living

Vincennes 3729 N Camp Arthur Road (812) 882-0719

Evansville 825 Canal Street (812) 423-7098

Inspiring for

Nature, Lives with Insight. with

EvansvilleLiving.com March | April 2014 63

Retro Renovation //

Vintage lovers Paul and Kristen Gubbins and their two children, Winnie, 3, and Eli, 9, embraced their 19th century home with their unique style. The house had only two previous owners before they moved into it in 2002.

Time Capsule

Family embraces 19th century home with retro style

When Kristen and Paul Gubbins toured their future home for the first time, the real estate agent apologized profusely.

As they walked through the rooms with newspapers in the windows, no electricity or running water in parts of the home, and in a “depressed” neighborhood, the agent told the newly married couple everything could be modernized. But that was always what they didn’t want — Kristen and Paul had found the time capsule they were looking for.

“The realtor kept saying, ‘This is horrible and not acceptable,’ and I don’t think she realized that I loved it. It was the fourth house we looked

64 March | April 2014 Evansville Living

By Emily Patton Photos by Jordan Barclay

Personal Touch // Clockwise, an entire library of vintage

books and records line the wall of the family’s den, as old radios decorate the top of the shelves. A mural of vintage and unique items decorate the wall above the living room couch. At left, old pictures of the couple’s family and other black and whites climb the stairs to the second floor. Kristen Gubbins, who studied art at Murray State University, says she’s tried to put her own interior design on every part of the home.

EvansvilleLiving.com March | April 2014 65

woven dreams.

Home Cooking // In Kristen and Paul Gubbins’ kitchen is a working 1961

Tappan Stove, which was from the home’s previous owner. As the Gubbinses’ children grew, they moved their meals from the small kitchen to the adjacent dining room. Opposite, vintage Pyrex bakeware shares shelf space with a rubber chicken. Fake fruit is colorful and nods to the 1950s.

Over four decades of providing unique masterpieces of the past and present

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at, and we said, ‘We have to go back and get it before anybody else does,’” Kristen says with a laugh.

The high school sweethearts at Castle High School in Newburgh, Ind., became only the third owners of the two-level 2,500-square-foot house built in 1899 on N. First Avenue. Since moving into their first home in February 2002, the couple has added their signature touch.

“We’ve always collected vintage stuff,” Kristen says. “It is very us.

We were always kind of different in high school. Ever since I had my driver’s license at 16, I’d drive to the thrift store. A lot of the stuff we had already, but we had a lot of space to fill.”

Collectibles and knickknacks decorate the walls, such as miniature figurines, an oversized Campbell’s Chicken Noodle Soup lantern, record players, chattering teeth, a vintage Betty Crocker cookbook, globes, and clocks.

The home originally was one residence, then renovated into a doctor’s office in the 1930s, then converted into three apartments in the 1950s, but they were rented out only for a few years.

The Gubbinses purchased the home in 2002 from an elderly owner, Maxine Stultz, who had lived there since 1947. She lived by herself after her husband’s death in 1961. Kristen and Paul converted the home back to a single-family residency for it to be zoned properly.

Kristen is quick to dispel any thoughts that the renovation happened overnight. It took more than a decade of decorating, redecorating, and repairing on a shoestring budget. The Gubbinses, who have

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two kids — Eli, 9, and Winnie, 3 — both are landlords and work out of their home as fulltime eBayers, which aids in the decorating process with the constant hunting at thrift stores, auctions, and yard sales, but it also means they had to be patient when fixing up their dream home. Paul also is a computer programmer who does some freelancing.

Some of the projects they have undertaken through the years are converting their second downstairs kitchen into a vintage laundry room, restoring all electricity and plumbing, adding white metal cabinets, removing asbestos flooring, and resanding wood floors.

The Gubbinses also have been very fortunate along the way. The preservation quality was nearly perfect, including a tiled fireplace, which has no chips or cracks. They found a box of extra tiles, in case they’re ever needed.

As the Gubbinses remodeled parts of their home over the years, they discovered saved trim, wallpaper, and rolls of linoleum flooring, all saved tidily. Origi-

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Square Yard Carpet 1711 N. Adams St. Henderson, KY (270) 827-1138 www.squareyardcarpet.com email: sqyd@henderson.net 68 March | April 2014 Evansville Living

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Seth Meet

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Living Space // In the family’s dining room, Kristen Gubbins covered the chairs with fabric she’s had since high school.

It also serves as a place to store eBay inventory. Below, the couple’s bedroom shows their resourceful nature as they painted their dresser and bedside tables.

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Born and raised in Evansville, Seth brings six years of experience with him on jobs. He also trains other pest management professionals. “I most enjoy developing relationships with customers,” says Seth.

A pro in green pest control, Seth keeps his certifications up-to-date through continued education classes.

What does Quality Pro mean for our customers?

• Comprehensive background checks on our sales and service technicians • Clearly outlined warranty and service agreements • Strict appearance policy that guarantees a long lasting impression

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Between Hobby Lobby & Gander Mountain EvansvilleLiving.com March | April 2014 69

nal 1920s wallpaper lines the kitchen pantry and a closet.

“We’ve been able to do remodeling where you can just patch the original back in,” says Kristen. “It would be a big challenge if we didn’t have that.”

The luck continued when blueprints indicated pocket doors would be enclosed in a wall that was built over them.

“People had told us they’ll be in the wall — ‘Cut open the wall and they’ll be there,’” says Paul. “We got a sledgehammer and knocked a small hole in the wall and they weren’t there. Now we had a hole in our wall. But later we were at a yard sale across the street and we started talking to the guy. He said, ‘Well, I have a set of pocket doors I can sell you.’”

“We don’t know (if they are the original), but it’s uncanny that they screwed right into place, the finish matches the fireplace, and they’re the right size,” says Kristen.

The Gubbinses have also proved extremely resourceful with their limited budget. Kristen calls Paul “her handy man,” while Paul says Kristen simply

Mood Tunes // The 1959 Philco model G-1608 stereo, which sits in the corner of the den, fills the home with easy-listening music. The couple has an extensive collection of vintage records. Opposite, the family’s collection of framed photographs.

Call today to schedule a no cost estimate!

812-476-9708 • healthyspacessystems.com

One Call Does It All

Landscape design/Installation Water features Retaining walls/Hardscapes Maintenance (weeding, shrub trimming, mulching) Irrigation/Service/Installation Fertilization/Weed control Spring clean-up Core aeration Lawn care (mowing, trimming, edging)

CALL 812-476-7677 www.dailylawnandlandscape.com 70 March | April 2014 Evansville Living

See us at the Tri-State Home Show April 5th & 6th.

closes her eyes and waves her hands and a design is created.

Kristen, who studied art at Murray State University, made the home’s curtains, recovered the dining room chairs with fabric she bought as a teenager, and covered cardboard boxes with fabric to store eBay inventory.

This type of ingenuity also led the Gubbinses to buy the homes on either side of them in order to make the neighborhood better and satisfy their hunger to continue fixing up old homes. For supplemental income, they rent out both to close friends and fenced in all three backyards to make one big backyard, which they share.

“In the last couple years, it has been less about what my house looks like and more about the people gathering in it,” says Kristen. F

Additions

By Popham

For more information on the Gubbinses’ vintage collection, check out The Robot Parade Vintage on Facebook.

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www.pophamconstruction.com EvansvilleLiving.com March | April 2014 71

___________

___________________

Just For

Kids

___________________

72 March | April 2014 Evansville Living

Special Advertising Section

Just for Kids special advertising section

_______________________

_

____________

____________________ Klassy Kids

Ma ndi Whitmore, Owner What are the advantages to shopping for clothes in your store versus online?

Pictures don’t always show the true fit of an outfit. The touch and feel of the fabrics is also very important. Many children are sensitive to rough seams and stiff material. In our shop, children can find a great look by trying on clothing and changing sizes, if needed.

Having to ship items back and not finding the exact size you need can be a problem. In-store shopping eliminates many hassles. We offer great customer service, alterations, monogramming, and free gift-wrapping on your selections. Our store prides itself in finding American-made clothing for our customers.

What’s new for spring?

The newest trend for spring is the bright colors in plaid, patterns, chevron print, and stripes for both girls and boys. The bright colors are available in shoes and sandals to complete your spring look. We have some fantastic dressy and casual brother-and-sister combinations. Klassy Kids offers more than 50 different companies with a style to fit every child. There is also a great selection of beautiful layettes, blankets, and special gifts. We are well stocked in First Communion dresses, veils, and gloves. Swing into spring at Klassy Kids. Our selections are functional and unique!

offered include: piano/vocal, percussion, guitar, violin, woodwinds, trumpet, Suzuki guitar lessons, and parent/child piano classes. For the young musician, Pre-K to second grade, our “Musical Adventures with Gina” offers several group activities including keyboard skills, bells, percussion, and more!

Children’s Center for Dance Education

Child Should Dance regardless of race, creed, or financial background. Dance training in classical ballet, modern, tap, and tumbling is available. Self-discipline and a healthy body image are promoted.

Auditions are open to all for “The Children’s Nutcracker” and a spring ballet.

Performances are held in several counties in addition to Evansville’s Old National Events Plaza. Visit childdance.org or call 812-421-8066. Prepare for summer!

Da ni Stucki-K ron, Ma naging Director How will my son or daughter benefit from dance instruction at Children’s Center for Dance Education, located at 5900 Vogel Road?

A welcoming atmosphere with well-qualified instructors in a safe environment is available for children ages 3-18. You may visit, watch a class, and enroll any time.

CCDE is the oldest nonprofit dance organization in the area with the mission Every

cMoe Camp!

Kids have a BLAST at cMoe summer camps!

H&H Music Norma n a nd Anita Charles, Owners What classes are available at The Musical Arts Center at H&H Music?

Since our start in 2003, H&H Musical Arts Center has maintained its goal to provide a teaching setting that enriches the developing musicians of the Tri-State area. With our staff of instructors, we are able to provide lessons Monday through Saturday, offering private lessons on most musical instruments, piano, and voice. Classes

______

COST: MEMBER: $135 | NON-MEMBER: $150

After care available | Choose from full & half day camps

Our camps are educational and taught by licensed educators. Campers get museum exploration time each day.

From cMoe camp parents: When it’s time to go to cMoe camp, the kids don’t argue about getting out of bed!

The variety of activities was amazing!

Great value!

For more info, call cMoe at (812) 464-2663 ext. 223, or visit www.cMoekids.org 22 S.E. Fifth Street, Evansville, IN 47708

ft&

EvansvilleLiving.com March | April 2014 73

___________

_________________ Vanderburgh County CASA, Inc. Suza nne Draper, Executive Director What is CASA?

CASA, Court Appointed Special Advocates, is a local nonprofit agency that recruits and trains volunteers to advocate for children that have been victims of abuse and/or neglect and involved in the Juvenile Court System. Many times these children have been removed from their own homes and placed with relatives or in foster care. CASA volunteers gather information from everyone involved in the case including teachers, therapists, doctors, foster parents and biological parents, and make recommendations to the Juvenile Court judge as to what is in the best interest for the child.

Why is CASA necessary?

Unfortunately CASA is necessary

because of the amount of child abuse and neglect that happens in our community. A report of child abuse is made every 10 seconds nationally. Child abuse occurs at every socioeconomic level, across ethnic and cultural lines, within all religions and at all levels of education. In Vanderburgh County, CASA was appointed to 693 new children in 2013. Our CASA volunteers put in over 17,000 hours of advocating for these children. However, at the end of 2013 we had more than 400 children waiting to be appointed a CASA volunteer. Barb Weber, a CASA volunteer, says: “Being a CASA has turned out to be so much more than I expected it to be. There are way too many children in the system for the Department of Child Services to ensure that all their needs are being met. This creates a golden opportunity for a CASA to truly make a difference in a child’s and even an entire family’s life.”

What can I do to help?

You can take that first step in learning more about CASA. We have informational meetings throughout the year to

___________

Just for Kids special advertising section

educate people that may be interested in learning more about what it takes and means to be a CASA volunteer before making the commitment to attend the 30-hour training. Vanderburgh County CASA is a local nonprofit agency that depends greatly on the generous financial support of our community thru attending our yearly fundraisers and donations. Call CASA at 812-424-5825 or visit vandcasa.com or on Facebook to learn more!

Children’s Museum of Evansville

Stepha nie Terry, Executive Director

Why cMoe Matters?

When children play, they learn.

Whether they are learning to move and control their bodies more smoothly, thinking through a problem at a new level of understanding, using their

Lil’ Rexing’s Pony Express For a party that your little one won’t forget!

Visit us on the farm for pony rides, a petting zoo, and fun playground equipment. Or, if you are hosting a party at your home we can bring the ponies to you.

We can customize your party by theme: Superhero | Princess | My Little Pony

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rnon Road

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74 March | April 2014 Evansville Living

li n

6811 W. Franklin Road, Evansville, IN 47712 | Contact Jamie at (812) 985-3175

nk

Like us on Facebook to see more party photos and call to schedule your special party or event.

Lake side La

Photographer Kari Kirsch

a West Fr

We’re open to your suggestions!

Forest Edge Road

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_________ Just for Kids special advertising section

language skills more effectively, or increasing their abilities to get along with others, children are learning through play. In providing an environment for play-filled learning, the Children’s Museum of Evansville (cMoe) affirms that play is not merely something to be tolerated in the gaps between eating, sleeping, and periods for formal learning. Play is essential to a child’s health and full development. The museum and its programs are interactive, hands-on experiences carefully designed to foster curiosity, creativity, problem-solving, and innovation through the power of play. By encouraging learning through play, we are setting children on the path to a stronger future.

What’s happening at cMoe?

cMoe is growing and has opened two brand-new permanent galleries!

Fantastic Plastic, on the third floor, is about the creation and uses of plastic in our world. The focus of the Live Well gallery is health literacy and personal responsibility for wellness. Children can prepare food, grow and sell veggies, move through the giant Carrot Climber, be a Roving Reporter, learn about their bodies, and discover the importance of playing it safe in the sun. cMoe also offers summer camps, birthday parties, and private facility rentals for family reunions, business conferences, wedding receptions, family-friendly special events, etc.!

Lil’ Rexing’s Pony Express Ja mie Rexing, Owner How much does a party cost, and is it only for birthdays?

A party on the farm costs $100 an hour. If we come to Evansville or Mount Vernon Ind., it is $125 an hour. And it doesn’t have to be just a birthday, it can be a family reunion, church picnic, or for any occasion!

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Summer Academy Evansville Day School

June 9 - July 25 Looking for an intriguing and enriching summer program for your middle and high school student?

Experience the Evansville Day School Summer Academy Middle School Summer Workshops • Safe Sitter Certification® • STEM • Force and Energy in Motion • Coloring Outside the Lines • Summer Olympics • Creative Dramatics

High School Summer Workshops • Entrepreneurship • Creative Writing • Dale Carnegie® Skills for Success • Princeton Review: SAT Ultimate Preparation Course Register by April 1, 2014 to receive a FREE T-Shirt.

For more information and to register, visit evansvilledayschool.org or email academy@evansvilledayschool.org.

(812) 476-3039 • 3400 N. Green River Road, Evansville, IN 47715

The TrusTed Name

iN

music

pianos • digitals • players • band & orchestra instruments • drums guitars • music • accessories • on-site repair service • lessons

What is included in a party?

When you come to the farm, we have picnic tables, a playground, and small animals to pet (potbelly pigs, sheep,

1313 Washington ave., evansville, in 47714 • WWW.handhmusic.net (812) 477-5339 (800) 442-1313 EvansvilleLiving.com March | April 2014 75

Just for Kids special advertising section

an alpaca, and other ponies). And of course, the pony rides! If we come to your location, we only bring the ponies. And we can dress the ponies up for whatever the occasion is!

What is the age range for a pony party?

We have had parties for both boys and girls ages 1-14. And all ages want to ride them. But I try not to put more than 150 pounds on the ponies.

Evansville Day School Anna Newton, Eva nsville Day School What does the Evansville Day School Summer Academy offer?

The Summer Academy offers educational, enriching, and exciting programs for children entering junior pre-kindergarten through 12th grade.

Open to all students around the

Tri-State area, the Summer Academy is the region’s premier summer program.

What does the Summer Academy offer for small children?

The preschool and primary school weekly, theme based curriculum, emphasizes creative exploration, imaginative plan and social skill development. Small children learn and play as they rotate through centers designed to provide a week of diverse and highly impactful learning and fun. Half-day, full-day, and extended care options are available for one week or multiple weeks. From kids yoga and Summer Olympics through Globe Trotting, Chef’s Academy, Tech Week and Arty Party, children stay engaged in fun and enriching activities.

How can middle school age students and young adults participate in the Summer Academy?

The Summer Academy offers intriguing workshops for middle and high school students as well. Middle school students can participate in customized, half-

320 N. Elm St., Henderson, KY (270) 826-5793 Mon. - Sat. 9 A.M. to 5 P.M.

76 March | April 2014 Evansville Living

Klassy Kids

Make Klassy Kids your stop for stylish spring clothes!

________________________

____________

___________________ day long workshops, where they can explore, integrate and create projects to their heart’s content. Students are introduced to a variety of topics; from arts, physics theories, basic rocketry, theater, to sports and science. Our offerings include: Safe Sitter Certification, How Does it Work?, Creative Dramatics and Theatre Performance, Coloring Outside the Lines, Fore and Energy in Motion, STEM, and Summer Olympics.

The Summer Academy also offers workshops for high school age students to engage them at a higher level.

What is unique about the Summer Academy?

The Summer Academy welcomes students from age 3 through 12th grade.

We have offerings to meet any child’s interest — expanded, educational curriculum, hands-on, stimulating summer experience on our beautiful campus.

How do I register my child for the Summer Academy?

The Evansville Day School Summer Academy is open to students around the Tri-State region. Parents may register their children at evansvilledayschool.org or for more information email academy@evansvilledayschool.org.

Evansville Christian School Paul Bair, Executive Director

How many Evansville Christian campuses are there and where are they located?

ECS operates three campuses. Our East Campus is located inside Bethel Community Church, our North Campus is located inside Christian Fellowship Church, and our Newburgh Campus is located inside First Christian Church. Our soccer fields are located at Crossroads Christian Church.

What makes Evansville Christian School unique?

_______ Several factors work together. First, our focus on academic excellence results in ISTEP scores in the top five percent of all schools and an “A” rating from the Indiana Department of Education. Second,

________________________

_______ Just for Kids special advertising section

Summer Academy Evansville Day School

our small classes and involved parents create a learning environment that inspires students to excel. Third, our focus on character development, technology integration, and leadership skills prepares students for the 21st century. Finally, a Biblical worldview is integrated throughout our curriculum.

How is spirituality incorporated in the curriculum at Evansville Christian School?

Our curriculum is aligned with and exceeds Indiana academic standards taught by Christian teachers who focus on teaching students from the perspective of God’s Word and serve as role models for our students. In addition to Bible class, students have a daily prayer/devotion time, learn scripture, attend chapel, interact with missionaries, and participate in service projects.

June 9 - August 1 Where Summer Fun and Learning Come Together

Does ECS offer any summer opportunities?

Yes, ECS offers two programs, which are open to the public! We offer an activity-based summer camp with flexible attendance options (only pay for the days you use which may vary from week to week). We also offer a popular Ready-for-Reading program, at multiple locations, for children entering kindergarten in the fall. For information on both programs, call 812-477-7777 or visit EvansvilleChristian.org. Registration for both programs is underway — so don’t delay!

Evansville Museum of Arts, History and Science

The Evansville Day School Summer Academy offers exciting and educational programs to students of all ages in the Tri-State area.

• Theme based weeks of creative exploration and imaginative play • From kids yoga and Summer Olympics through Globe Trotting and Arty Party, children will stay engaged in fun and enriching activities • Half day, full day and extended care options available for one week or multiple weeks • Customized, hands-on, intriguing workshops available for middle and high school students

Half Day

$155/week

Full Day

$185/week Register by April 1, 2014 to receive a FREE T-shirt.

For more information and to register, visit evansvilledayschool.org or email academy@evansvilledayschool.org.

(812) 476-3039 • 3400 N. Green River Road, Evansville, IN 47715

Josh Gilmore, Director of Me mbership a nd Marketing

_______ What Makes the Evansville Museum’s Camps Different?

The busy schedules of many households in the community make a weeklong camp impossible, so the

EvansvilleLiving.com March | April 2014 77

___________________ museum began a day camp program called Fun Fridays.

Fun Fridays are held weekly during summer break, and every one covers a different educational topic. These day camps can be both an introduction to a topic and a chance for children that are interested to delve deeper into a subject. The daylong format not only allows families with busier schedules to participate, but is also a more affordable option by allowing parents and children to pick the camps with themes that they find the most interesting.

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Just for Kids special advertising section

also have days that use our new Koch Immersive Theater.

The technology in the Immersive Theater will be a whole new learning experience. By incorporating elements of our theater, collection, and exhibits into our summer camps, Fun Fridays provide an experience you can’t get anywhere else.

How do CHILDREN sign up for camp?

Children ages 6-12 can participate in as many or as few Fun Fridays as they like. The museum is offering eight different camps this summer on a variety of topics. You can sign up for one or sign up for all of them! Each camp has a different fun theme. For more information on Fun Fridays, call the museum at 812-425-2406 or visit emuseum.org. This year, make your Fridays fun! k

___________________ What themes will be offered on Fun Fridays?

The camps will offer subject matter in the areas that the museum knows best: arts, history, and science. We will

__ __

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Summer Camps Special Advertising Section

______________

“Spark a Reaction” during the Evansville Vanderburgh Public Library’s Summer Reading Program for all ages.

June 2-July 28

Easier, quicker, and new ways to win prizes this year!

Pick up your SPARK Card at any EVPL location to get started.

SM

redefined.

evpl.org • (812) 428-8200 78 March | April 2014 Evansville Living

_

EXPLORE

Where else can you paddle along miles of uninterrupted shoreline, enjoy an acoustic show at an award-winning winery, and watch the sunset from the deck of a slumberous bed and breakfast?

ONLY CARBONDALE. EvansvilleLiving.com March | April 2014 79

815 S. Illinois Avenue | Carbondale, Illinois 62901 | 800.526.1500 | carbondaletourism.org

80 March | April 2014 Evansville Living

2014 Dining & Menu Guide

Best Sushi

in evansville

s year 4 with this guy.

celebrating

Jayson Munoz,

Chef and Owner

Visit us at mykanpai.com

4593 Washington Ave., Evansville, IN | 812.471.7076

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ckbhenderson.com

Coming Soon!

Jayson Munoz

Jayson Munoz and Mark Logan are opening up a gourmet taqueria, located in the former Noble Romans at Washington and Boeke in Evansville.

EvansvilleLiving.com March | April 2014 81

hot dish Perfectly Fresh Meals // local foodie Charisa Perkins // Now that’s Sweet Cookie Roundup

Food & Drink Love at First Bite

restaurants we’re trying now

Azzip Pizza 5225 Pearl Dr., 812-401-3572, azzippizza.me Little Zip: I chose a pizza base of fresh tossed 8” dough topped with Italian red pizza sauce, garlic butter, grilled chicken pieces, and melted provolone cheese. I then topped it with my choice of fresh veggies: tomatoes, spinach, chopped garlic, and the house sauce, Azzip Pesto.

First Impression: The atmosphere and menu design give this pizza joint a “college hangout” feel. Nineties tunes played from the speakers while I ordered in a six step process: Choose Your Size, Your Sauce, Your Meat, Your Cheese, Your Veggies, and Your Drink. The pie was amazingly fresh and crispy — and the perfect size to satisfy my hunger. I liked that I could be a little selfish and finally order a pizza that had everything I wanted on it — no compromises.

Repeat Worthy? Yes, over and over again. The drive from my East Side apartment isn’t even an issue.

Babel Bar & Restaurant

323 Main St., 812-431-9202, babelevansville.com Philly Roll: The Philly Roll is filled with fresh salmon, subtle avocado, cream cheese, and crunchy cucumber, topped with creamy Spicy Mayo sauce.

First Impression: I received great, friendly recommendations when ordering in this underground, Main Street sushi bar. The music chosen was of my liking, and the laid back atmosphere was just what I was looking for when meeting friends for lunch. The Philadelphia roll was simple, yet flavorful and is a must-try amongst the diverse menu.

Repeat Worthy? Definitely worth a night out after an IceMen game or concert. Check it out during the summer months to enjoy the outdoor patio.

Riviera Mexican Grill

10640 Highway 662, Newburgh, Ind., 812-490-9936, rivieranewburgh.com Chimichanga: A giant flour tortilla is filled with flavorful grilled chicken mixed with spicy peppers, deep-fried to a golden brown, then topped with cheese salsa and served with fresh lettuce, sour cream, pico de gallo, guacamole, Mexican rice, and beans.

First Impression: This quaint family owned restaurant is the hidden gem of Newburgh, Ind. The décor is colorful and the welcoming atmosphere will have you feeling right at home. The food came out within 10 minutes of ordering, I never needed to ask for a drink refill, and my dinner tasted phenomenal — it is definitely in my favorite Mexican dishes.

Repeat Worthy? Yes, I’d like to try it for lunch. The menu also offers healthy, light options so I won’t feel so gluttonous next time.

— Katelyn Phillips Photos by katelyn phillips flavors cover photo by heather gray

EvansvilleLiving.com March | April 2014 83

Food & Drink

hot dish

Familiar foods get healthy while staying delicious at Bob’s Gym For the last decade, Bob Swallows, founder and owner of

all four locations of Bob’s Gym in the Evansville and Newburgh, Ind., area, has wanted to change the way people eat by cooking and offering healthy meals. About a month ago that idea translated into a large commercial kitchen at the West Side gym location on N. Rosenberger Avenue and Perfectly Fresh meals.

Convenient, affordable, healthy, and delicious are the four goals of Perfectly Fresh meals.

“Every grain is whole grain, 75 percent or more of our meals are gluten-free. Our meats are local grass-fed beef, and no hormone, all vegetarian diet, antibiotic and cage free-chicken,” says Swallows.

Swallows teamed up with local farmers to provide locally grown vegetables and meats. Each meal has standards of 500 milligrams of sodium or less, 25 to 28 grams of protein, and 35 to 39 grams of carbs and 10 to 12 grams of fats.

A team of two professionally trained chefs, Derik Hooley and Blake Kollker (former executive chef at the Evansville Country Club), make several meal options each day. Tortillas, when used for taco and enchilada recipes, are made in-house with

perfect trio // Meal options from the Perfectly Fresh line include the popular Turkey Quinoa Meatballs, Tuscan Chicken, and a Paleo option. stone-ground whole grains. Gluten-free pasta and spaghetti squash are utilized for the most popular dish: spaghetti and turkey quinoa meatballs with fresh, house-made marinara. A Paleo diet option, which is based on the presumed diet of Paleolithic humans consisting mainly of fish, fruits, roots, nuts, and vegetables, is provided daily.

Once several meal options are cooked each day they are individually put into BPA-free microwavable plastic containers made by Berry Plastics.

The meals are sold refrigerated at each location for around $5.50$7 each and you do not have to be a Bob’s Gym member to purchase them. Meal plans are available.

— Erin Miller

For more information on Perfectly Fresh meals, call 812-760-1474 or visit facebook.com/Perfectlyfreshmeals.

taste of the town

Dessert for Dinner Signs of Girl Scout cookie addiction:

harder to resist temptation with cookie inspired dinner entrées.

May 2 at the Evansville Country Club, the Girl Scouts of Southwest Indiana will host their 4th annual Night of Adventure fundraiser, where Executive Chef Chris Garrett will prepare unique dishes that incorporate a different Girl Scout cookie in each.

As delicious as they taste with a cold glass of milk, there are many recipes that use Girl Scout cookies as ingredients. The menu for the fundraiser includes a salmon dish with a Lemonade cookie drizzle, Thin Mint dirt pudding, a Lemonade English dessert trifle, and a delicious baked potato bar.

Pair any of these dishes with a Thin Mint-ini or, new this Cookie crisp // The Cranberry Citrus Crisp Encrusted Pork year, a Lemonade martini.

Tenderloin features the newest Girl Scout cookie, Cranberry Girl Scouts of Southwest Citrus Crisps. The tenderloin is crusted with finely ground Indiana Chief Development cookie crumbles until evenly coated, giving it a sweet flavor.

Officer Pat Bateman says this

You have a mini refrigerator at work to store your arsenal of Thin Mints or you smuggle a sleeve of Peanut Butter Sandwiches in your purse to work and guard them like a pit bull.

We’ve all done it, and now the Girl Scouts of Southwest Indiana are making it a little

Photo by heather gray

Girl Scouts take their famous cookies to a new level

84 March | April 2014 Evansville Living

year’s menu will feature a new dish, Cranberry Citrus Crisp Encrusted Pork Tenderloin, made with their latest cookie, Cranberry Citrus Crisps. This entrée is paired with smoked sausage and sweet potato hash sprinkled with a cranberry glaze.

Derived from a Girl Scout Leadership Journey, this year’s theme is “Sow What?

Food for Thought” – a unique, Girl Scoutstyle evening for adults. Guests will have a chance to make their rounds after dinner to 10 sponsored “campsites” including competitive jousting, a putting green, and educational cooking related stations.

In keeping the Girl Scout tradition, campsite participants will receive a badge for every challenge and activity completed to wear proudly on a green sash. Event attire is casual; jeans are encouraged.

— Katelyn Phillips

To purchase event tickets, visit the Girl Scouts of Southwest Indiana downtown office at 223 N.W. 2nd St. Ste. 100 in Evansville or girlscouts-raintree.org.

Photo by hannah jay

Perfectly Fresh

local foodie

Have Your Beer and Eat it, Too Charisa Perkins started serving at Tin Man Brewing Co. a year ago, but when the owners discovered she had a culinary degree, they “pulled me into the kitchen.”

A 2009 graduate of Sullivan University in Louisville, Ky., with a culinary degree Perkins, 26, learned everything from knife cutting techniques to calculating food costs, which has helped prepare the Henderson, Ky., native for her position as head chef at Tin Man. “My friend was bartending and I was just kind of looking for a job so I ended up coming here, and I’ve loved it ever since the beginning,” says Perkins.

“The Davidsons (owners of Tin Man) are really great people and everyone who works here just makes for a nice work family.”

Perkins normally begins her workday at 8 a.m., three hours earlier than the restaurant opens, to prep and make lunch menu items like the soup of the day and soft pretzels.

“I pretty much have free-range on creativity, which is awesome,” says Perkins. “Everyday, I can come up with whatever soup I want to make. I try to make them original but still pretty tasty.”

Recent soup hits include spinach and arugula, a cheeseburger soup topped with lettuce tomato and pickle, and a roasted red pepper soup that quickly sold out.

A daily grilled cheese is also sold with the soups to complement the flavors. Provolone, Parmesan, and bacon sizzled together to accompany a recent gumbo, and mozzarella cheese melted down to harmonize with an herb and pesto soup.

Tin Man’s Monday pizza option has become very popular thanks to Perkins’ creativity.

“I’ve found that the more strange the pizza, the more people are interested,” says Perkins with a laugh.

Past pizza inventions by Perkins include a Reuben (corned beef, Thousand Island dressing, sauerkraut, and Rye bar food // Chef Charisa Perkins incorporates Tin Man’s bread crumbs, toasted beers in many of her dishes as head chef. Below, spicy maple and garnished on top) mayo fires up Tin Man’s chicken and waffle sandwich, another a crab Rangoon pizza, popular choice off its menu. chili cheese fry pizza, and a pizza topped with goat cheese, ham, and fig preserves.

Working at a brewery presents a natural opportunity for Perkins to be creative by incorporating beer into the menu. Every Friday, Tin Man makes a limited batch of specialty beer or serves a small amount of beer from other local breweries. Customers can enjoy the special day. Guests can choose from either selection on a first-come, first-served an 8-ounce beef patty, portabella basis, and as part of a Friday night dinner mushroom, fried or grilled chicken special with food selected by Perkins. and top it with house-made sauces and “Our fish and chips is made with a toppings such as freshly fried onions or beer batter using the Rivet beer,” says green tomatoes.

Perkins. “Czar is another one of the “I try to build things around what beers the brewers make here and I make people around here want to eat,” says a chocolate cake with the beer and put Perkins. “I like my food to be comfortcoffee in it, and it brings out the chocoing, making people feel at home but late really well.” different. Or things people just don’t The most popular menu item, the normally have everyday.” build-your-own-burger, is offered all — Erin Miller

For more information about Tin Man Brewing Co., 1430 W. Franklin St., visit them at tinmanbrewing.com or call 812-618-3227.

EvansvilleLiving.com March | April 2014 85

Photos by jordan barclay

Head chef gets creative with menu at local brewery

Food & Drink

now that’s sweet

cookie craze

From chocolate chip to macarons, take your pick of favorite cookie using this roundup of the delicious treats and sweets available around Evansville. — Emily Patton

HUMP COOKIES Just Rennie’s Cookie Company

Turtle cookies Donut Bank

Why We Crave It: The deliciousness of raw cookie dough is baked into these unique piled up dough cookies, which are soft and moist in the center. “It’s thick, really soft, but not as much on the outside. It’s almost like an addiction,” says Doug Rennie, who co-owns Just Rennie’s with his wife Marla.

Why We Crave It: Have a sweet tooth? This homemade chocolate chip cookie satisfies any craving with its chocolate buttercream border, sprinkled with pecans that holds in a dollop of caramel and is all drizzled with rich, chocolate ganache.

Seven locations in Evansville and Newburgh, Ind., donutbank.com

812-401-8091, justrennies.com

Why We love It: Shipping eight varieties of cookies nationwide, Just Rennie’s sends the taste of Evansville anywhere in the U.S.

Double Dip Cookies Piece of Cake

Old-fashioned Buttery Sugar Cookies Cathy’s Designer Cookies

812-424-2245, pieceofcakebakery.com

812-858-0634, cathysdesignercookies.com

Why We Crave It: Piece of Cake creates a homemade peanut butter cookie dipped in white chocolate then dipped in milk chocolate. “Who wouldn’t want a cookie dipped in chocolate?” asks Lora Gossard, one of the owners of Piece of Cake. “It’s decadence on decadence and makes it that much more cravable.

Why We love It: In its 16th year, Gossard says Piece of Cake uses the same quality ingredients since it opened and keeps its high standard that makes us come back for more than just one.

Vanilla French Macarons Sweet Bettys Bakery

812-402-3889, sweetbettysbakery.com Why We Crave It: This light, almond-based sandwich cookie is filled with vanilla buttercream frosting. “It’s not your common cookie,” says Andrea Miles, owner and lead baker.

“People are intrigued by something different and colorful. These are beautiful bright colorful cookies and not available everywhere.”

Why We love It: Miles recently filled a custom order for this delicious treat and she says “people have been going crazy over them.” The macarons can be made in several flavors.

86 March | April 2014 Evansville Living

Why We love It: Donut Bank’s Turtle cookie starts with familiarity of a chocolate chip cookie, but its toppings make it a delicious dessert.

Why We Crave It: They taste better than they look and they look amazing,” says Cathy Frederick of Cathy’s Designer Cookies. She uses top-notch ingredients and produces one cookie at a time.

Why We love It: Frederick says there has never been a design she couldn’t do from the outrageous to the tame. She also makes gingerbread and dark chocolate sugar cookies.

Chew on this

All 12 varieties Girl Scouts Cookies

Baked by ABC Bakers and Little Brownie Bakers, girlscouts.org Why We Crave It: The Girl Scout Cookie Program lasts for just six to eight weeks before you have to wait another year to fill out an order form or leave the grocery store with these tasty treats. Stock up your freezer and load up on Thin Mints and Tagalongs before they’re gone!

Why We love It: The Cookie program revenue is critical for funding our local Girl Scout councils. On average, Girl Scout council net revenue is approximately 65-75 percent of the local retail price, and the amount of troop proceeds is approximately 10-20 percent of the local retail price. In other words: buy a cookie, help a Girl Scout!

Now Open

Azzip Pizza (5225 Pearl Drive), 812-421-3572 has opened on Evansville’s West Side. The pizza joint offers all personal-sized pizzas (8-inch or 11-inch) made with one meat and all the vegetable toppings included. Thin and crispy pizza is baked in two minutes and 15 seconds.

nibbles

Western Rib-Eye & Ribs (1401 N. Boeke Road) has renovated and rebranded the front of its restaurant to attract a new generation of diners. It features steaks, seafood, chicken, and salads …

Major Munch Restaurant (104 N. Water St., Henderson, Ky.) is now The King’s Kitchen, and is still serving the same great food.

The change is all proceeds now go to feeding the hungry.

Photos by heather gray

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Dining Directory

Arranged by Category

The Dining Directory is compiled by the editorial staff of Evansville Living and is not based on advertising.

Evansville Living has made every attempt to present an accurate dining guide. Unless otherwise noted, restaurants are handicapped-accessible and accept major credit cards and checks. City and county ordinances prohibit smoking in many facilities. We suggest calling ahead to check which venues are exempt. All phone numbers are local (area code 812) unless specified.

Please notify us of significant changes in restaurant’s management, hours, location, or menu.

H Indicates 2014 “Best of Evansville Living” winner Fine Dining CAVANAUGH’S: 421 NW Riverside Drive, 433-4333. Steaks, fresh seafood.

Entertainment in piano bar. Meals $13-$50. Open 5-10 p.m. Sun.Thurs., 5-11 p.m. Fri.-Sat. Reservations OK. No checks.

Cork ’n Cleaver: 650 S. Hebron Ave., 479-6974. Steak, prime rib, chicken, seafood. Salad bar, soup, and sandwich lunches. Lunch $7-$9. Entrees $12-$18. Lunch 11 a.m.-2 p.m. Mon.-Fri. Dinner 4-9 p.m. Sun.-Thurs., 4-10 p.m. Fri.-Sat. Reservations OK. H Haub Steak House: (Place for a Steak, 2014) 101 E. Haub St. (next to railroad tracks), Haubstadt, Ind., 768-6462 or 800-654-1158. A la carte menu. Steak, prime rib, seafood, chicken, pork, vegetable side dishes, desserts. Meals $18-$40. $14-$16 early bird special 4-6 p.m. Open 4-9 p.m. Mon.-Thurs., 4-10 p.m. Fri.-Sat. Reservations OK. Jimmy Jeng’s Szechwan CHINESE RESTAURANT: 669 N. Green River Road (in Eastland Place), 479-7600. Extensive Chinese menu. Lunch $4-$6.

Dinner $8-$12. Open 11 a.m.-9:30 p.m. Tues.-Thurs., 11 a.m.-9 p.m. Fri.Sat., 11 a.m.-9 p.m. Sun. Reservations OK. No checks.

MA•T•888 BISTRO: 5636 Vogel Road, 475-2888. Specialties include lemongrass fish, Peking duck, and chicken lettuce wraps. Lunch $6-$8. Dinner $8. Open 11 a.m.-9 p.m. Tues.-Thurs. & Sun., 11 a.m.-10 p.m. Fri-Sat. Closed Mon. Reservations OK. MADELEINE’S A FUSION RESTAURANT: 423 SE Second St., 491-8611. Appetizers, soups, salads, entrees, including roasted monkfish with Peruvian purple potato carpaccio and dry-aged buffalo steaks. Meals $14-$26.

Open 4:30-10 p.m. Tues.-Thurs., 4:30-10:30 p.m. Fri.-Sat. Catering also available. Reservations OK.

88 March | April 2014 Evansville Living

Red Geranium: 520 North St., New Harmony, Ind., 682-4431. Contemporary American cuisine, extensive wine list. Lunch $7-$11. Dinner $17$30. Lunch 11 a.m.-2 p.m. Mon.-Fri. Dinner 5-9 p.m. Mon.-Thurs., 5-10 p.m. Fri.-Sat., 5-8 p.m. Sun. Brunch 9 a.m.-2 p.m. Sat.-Sun.

Upscale Casual Babel Bar & Lounge: 323 Main St., 431-9202. Tin Man beer, dessert sushi,

plush outdoor seating, and live music. $10-$30. Full menu coming soon.

Open 11 a.m.-2 p.m. Mon.-Tues., 4 p.m.-3 a.m. Tues.-Fri., 4 p.m.-3 a.m. Sat. Bonefish Grill: 6401 E. Lloyd Exp., 401-3474. Soup, salad, fish, steak. Average meal $15. Open 4-10 p.m. Mon.-Thurs., 4-11:30 p.m. Fri.-Sat., 4-10 p.m. Sun. Reservations OK. No checks.

BLUSH ULTRALOUNGE: 615 NW Riverside Drive, 433-4000. Continental breakfast for hotel guests, $12. Served 6 a.m.-10 a.m. Mon.-Fri. Full bar available 5 p.m.-11 p.m. Mon.-Thurs., until 3 a.m. Fri.-Sat. Must be 21 to enter after 4:30 p.m.

Commonwealth Kitchen and Bar: 108 Second St., Henderson, Ky., 270212-2133. “Gastropub” serving high-end pub food. $5-$15. 11 a.m.-10 p.m. Mon.-Sat. Delizio Gourmet Italian Eatery: 136 Second St., Henderson, Ky., 270212-3566. $10-$30. Coffee shop 7 a.m.-2 p.m. Mon.-Sat., Lunch 11 a.m.2 p.m. Mon.-Sat., Dinner 5 p.m.-9 p.m. Tues.-Thurs., 5 p.m.-10 p.m. Fri. & Sat. Bar 4 p.m.-10 p.m. Tues.-Thurs., 4 p.m.-12 a.m. Fri.-Sat. Reservations OK. Rooms available for private events.

EDGEWATER GRILLE: 1 E. Water St., Newburgh, Ind., 858-2443. Fantastic river view. Outside dining in season. Steaks, seafood, pasta, sandwiches, salads, daily specials. Wood-fired pizza oven. Music on

weekends. Meals $7-$18. Open 11 a.m.-9 p.m. Sun.-Thurs., 11 a.m.-9 p.m.

Sun.-Sat. Breakfast 8 a.m. Sun. Reservations OK for 8 or more.

House of Como: 2700 S. Kentucky Ave., 422-0572. Baked chicken dishes, lamb chops, fish entrees, and oversized steaks. $15. Open 4-9 p.m.

Tues.-Thurs., until 9:30 p.m. Fri.-Sat. NW Chophouse & Wine Bar: 7799 Old State Road 66, Newburgh, Ind., 8539500. Expertly butchered USDA Prime Steaks, fresh fish flown in daily, seafood, and salads. $10-$30. Open 10 a.m. - 8 p.m. Sun., 4-10 p.m. Mon. - Thurs., 4-11 p.m. Fri. - Sat. Sunday brunch 10 a.m.-2 p.m. Sun. The Jungle: 415 Main St., 425-5282. Lunch and dinner menus of soups, salads, pasta, and coffee, as well as a chef tasting option that includes five sample dishes feeding up to three. The restaurant also serves bread by the loaf, from whole wheat to Hungarian salad. Cocktail bar on lower and main levels. Meals $12-$20. Lunch 11 a.m.-2 p.m.

Tues.-Fri., dinner 5-11 p.m. Tues.-Sat. Closed Sun. and Mon. Raffi’s: 1100 N. Burkhardt Road, 479-9166. Mediterranean and Italian specialties, pasta, chicken, seafood, steaks, lamb. Meals $10-$16. Open 4-10 p.m. Mon.-Sat. Full bar service, wine list, outdoor dining, private party room. Reservations OK. SAFARI WINE & MARTINI BAR: 415 Main St. (upstairs from The Jungle), 4255282. Wines and spirits and a menu including seared tuna, beef filets, and desserts. Meal: $15-$26. Open 5 p.m.-midnight Thurs.-Sat. Private parties available any day for lunch or dinner.

Western Ribeye & RIBS: 1401 N. Boeke Road, 476-5405. Soups, salads, sandwiches, daily specials. “Certified Angus Beef™ steaks, chicken, seafood, baby back ribs. Lunch $6-$10. Dinner $8-$20. Full service bar. Open 11 a.m.-9:30 p.m. Mon.-Thurs., 11 a.m.-10:30 p.m. Fri., 4 p.m.-10:30 p.m. Sat., 11 a.m.-8:30 p.m. Sun. Reservations gladly accepted. No checks.

Private Clubs EVANSVILLE COUNTRY CLUB: 3810 Stringtown Road, 425-2243. Executive chef on staff. Diverse menu selection. Social membership includes dining.

Kennel Club: 5201 Kratzville Road, 422-1211. Executive chef on staff.

American and European classic cuisine. Reservations OK.

Kirby’s Private Dining: 1119 Parrett St., 422-2230. Open by reservation only to private parties, receptions for up to 270. Minimum $500 food tab. Menu arranged in advance with chef. Hours negotiable.

ROLLING HILLS COUNTRY CLUB: 1666 Old Plank Road, Newburgh, Ind.,

925-3336. Executive chef on staff. New and classic dishes including chicken, seafood specials, pastas. Dining-only memberships are available with an initiation fee, plus monthly fee.

Victoria National: 2000 Victoria National Blvd., Newburgh, Ind., 8588230. Chef-featured items weekly. Member-only dining.

Delis Anthony’s Heavenly Cheesecake: 919 N. Park Drive, 470-7763. Salads,

sandwiches, soups, wraps, breakfast items. Open 7 a.m.-8 p.m. Mon.-Sat.

wich lunches, desserts. Average meal $5. Open 7 a.m.-3:30 p.m. Mon.Fri. No reservations.

DIAMOND DELI: 421 NW Riverside Drive. 433-6122. Deli sandwiches, salads, burgers, and pizza. Open 9 a.m.-3 a.m. Sun-Thurs. 24 hours Fri.-Sat. Emge’s Deli and Ice Cream: 206 Main St., 422-3026. Sandwiches, homemade deli salads, soups. Meals $5-$7. Open 7:30 a.m.-2:30 p.m. Mon.Fri. No reservations.

Eric’s Corner Carry-out: 4220 Broadway Ave. 402-9788. Deli style sandwiches, chicken salad, tuna salad, BLTs. Featuring a Build-YourOwn Salad option and two soup options every day as well as Hawaiian Shaved Ice in various flavors. Outside seating available for family friendly atmosphere. Open 11 a.m.-6 p.m. Tues.-Sat. FRESH HARVEST DELI: 101 NW First St., Suite 114, 421-0407. Fresh soups, salads, sandwiches, paninis, desserts, daily specials. Meals $6-$8. Open 7 a.m.-9:30 p.m. Mon.-Fri. Lunch 10 a.m.-2:30 p.m. Dine-in or carryout.

No reservations.

The Great American Bagel: 3910 E. Morgan Ave., 476-7212. Fresh-baked bagels, plus deli sandwiches, soups, and salads. Items $1-$5. Open 6 a.m.-3 p.m. Mon., Tues., Thurs.-Sat. 6 a.m.-6 p.m. Wed. 7 a.m.-3 p.m. Sun. Honeybaked Ham: 1446 N. Green River Road, 471-2940. Provides boxed lunches, sandwiches, salads, as well as whole, half or slices of ham.

Variety of desserts and side items. $5-$30. Catering available. Open 10 a.m.-6 p.m. Mon.-Fri., 10 a.m.-4 p.m. Sat. Closed Sun. Honeybaked Ham Downtown Express: Old Post Office Plaza, 101 NW First St. Boxed lunches and salads only. $5-$10. Open 10:30 a.m.-2:30 p.m. Mon.-Fri. Jason’s Deli: 943 N. Green River Rd., 471-9905. Sandwiches, salads, and other healthy meals with fresh ingredients and no artificial trans fats, MSG, or high fructose corn syrup. Average meal $6-$8. Open 10 a.m.10 p.m. every day.

JIMMY JOHN’S: 701 N. Burkhardt Road, 401-5400. Deli-style sandwiches, fresh-baked bread, vegetables prepared daily, cold cut meats. Delivery available. Average meal $5. Open 10 a.m.-midnight Mon.-Thurs., 10 a.m.-3 a.m. Fri.-Sat.; 8680 Highland Drive, Newburgh, Ind., 490-7111, open 10 a.m.-10 p.m. Sun.-Thurs., 10 a.m.-midnight Fri.-Sat.; 130 N. St. Joseph Ave., 812-402-9944, open 11 a.m.-midnight. Sun.-Thurs., 11 a.m.3 a.m. Fri-Sat. H Lic’s Deli and Ice Cream: (Place for a Milkshake, 2014) 800 E. Diamond Ave., 424-4862; 4501 Lincoln Ave., 477-3131; 2311 W. Virginia St., 423-4173; 2001 Washington Ave., 473-0569; 504 N. Green River Road, 473-3428; 11 NW Fifth St., 422-2618; 8700 County Road 406 S., Newburgh, Ind., 858-0022. Deli-style soups, salads, sandwiches, locally made ice cream, sorbets. Most meals under $5. Open 10 a.m.-10 p.m. (summer hours to 11 p.m.) Mon.-Sun. No reservations.

Panera Bread: 220 Burkhardt Road, 476-7477. Breads, sandwiches, paninis, soups, salads, specialty coffee drinks. Items $2-$6. Open 6 a.m.-10 p.m. Mon.-Sat., 7 a.m.-9 p.m. Sun. Orders may be faxed to 476-7377.

Penn Station East Coast Subs: 137 N. Burkhardt Road, 479-7366; 4827 Davis Lant Drive, 402-7366; 5310 Pearl Drive, 434-7366; 1111 Barrett Blvd., Henderson, Ky., 270-826-7361; 3525 Frederica St., Owensboro, Ky., 270-683-1515. Quick and casual, grilled, made fresh-to-order sub sandwiches, homemade hand-cut fries, fresh-squeezed lemonade.

Open 10:30 a.m.-10 p.m. Mon.-Sat., 11 a.m.-9 p.m. Sun. Carry-out available.

ROLY POLY SANDWICHES: 5702 E. Virginia St., 962-2326. Wide selection of hot and cold rolled sandwiches, soups, chips, party platters, box lunches, cookies. Sandwiches $4.50-$7.50. Open 10 a.m.-6 p.m. Mon.Fri., 11 a.m.-6 p.m. Sat. Closed Sun. Delivery available until 2 p.m. No checks.

Schlotzsky’s Deli: 301 N. Green River Road, 471-4011. Deli-style soups, salads, pizzas, hot sandwiches on homemade bread. Average meal $5.

Open 8 a.m.-8 p.m. Mon.-Fri. 10:30 a.m.-8 p.m. Sat. 10:30 a.m.-7 p.m.

Sun. No reservations. No checks.

SIXTH Street Deli: 10 NW Sixth St., 422-3644. Breakfast, deli-style soups, salads, sandwich lunches. Average meal $5. Open 7:30 a.m.-2:30 p.m.

Mon.-Fri. No reservations. No credit cards.

Smiling Moose Deli: 724 N. Burkhardt Road, 477-3354. Breakfast served all day as well as hot and cold sandwiches, wraps, soups, and salads.

Meals: $6-$9. Open 7 a.m.-9 p.m. Mon.-Thurs., 7 a.m.-10 p.m. Fri.-Sat. 8 a.m.-8 p.m. Sun. Catering available.

Twilight Bistro and Market: 221 Main St., 421-0606. Soups, salads, sandwiches, marinated chicken breast, pork chops, and more. Iced tea is always complimentary. Open 8 a.m.-2 p.m. and 5 p.m.-7 p.m.

Tues.-Sat., closed Sun.

Se r

Bits and Bytes: 216 NW Fourth St., 423-5113. Breakfast, deli-style sand-

re B ng i v

t & Lunch s a f ak

• Fresh made salads, soups, & deli style sandwiches • Over 20 types of salads available daily

Emge’s Ice Cream

Ice Cream, Sundaes, & Shakes

Made to Order

Hours: Monday - Friday 7:30 a.m. - 2:30 p.m.

206 Main St. (812) 422-3026 EvansvilleLiving.com March | April 2014 89

Dining Directory Bakeries, Coffeehouses & Ice Cream Cool Beans: 410 E. Fourth St., Huntingburg, Ind., 683-5851. Espresso bar,

custom blended coffee, homemade muffins, fruit pie, cheesecake, brownies. Drinks $1-$4, desserts $2-$4. Open 6 a.m.-4 p.m. Mon.-Fri., 8 a.m.-4 p.m. Sat. Ben & Penny’s: 20 W. Water St., Newburgh, Ind. (behind Café Arazu), 858-2556. Ice cream and espresso bar, wine and cheese baskets, fine chocolates, and Ben’s Breakfast Deli. Open 9 a.m. - 6 p.m. Wed.-Sun. Beans & Baristas: Eastland Mall, 800 N. Green River Road, 475-8566. Full coffee bar, Italian sodas, and various pastry treats. Coffee $1.65 and up. Open 9 a.m.-9 p.m. Mon.-Sat., 11 a.m.-6 p.m. Sun. Cleo’s Bakery & Brown Bag Lunches: 9 W. Jennings St., Newburgh, Ind., 853-0500. A full bakery with cookies, scones, muffins, cupcakes, coffee, and more, and lunches that include signature sandwiches paired with choices of chips, pickles, and homemade soup. Bakery $2.50$4.50; Lunches $8. Open 7 a.m.-5 p.m. Mon.-Thurs., 7 a.m.-8 p.m. Fri.-Sat. Coffee Cottage & Café: 612 S. Weinbach Ave., 401-1930. Fresh baked items, plate breakfasts, plate lunches, soups, sandwiches, casseroles. Breakfast $5.75; lunch $7.75. Open 6:30 a.m.-4 p.m. Mon.-Fri., 6:30 a.m.-noon Sat. DEF CAFÉ: 417 N. Weinbach Ave., 618-0219 (video phone), 491-6036.

Espressos, lattes, cappuccinos, and mochas, plus a variety of teas, wraps, and breakfast foods. Meals $5. Open 8 a.m.-2 p.m. Mon.-Tues. and Thurs.-Fri., until noon Wed. Donut Bank Bakery And Coffee Shop: 210 N. St. Joseph Ave., 426-1011; 2128 N. First Ave., 426-2311; 1031 E. Diamond Ave., 426-0011; 5 N. Green River Road, 479-0511; 1950 Washington Ave., 477-2711; 3988 S.R. 261, Newburgh, 858-9911; 1200 Lincoln Ave., 402-4111; 1209 W. Broadway St., Princeton, Ind., 385-3711. Donuts, coffee, cookies, other baked goods. Items $.55-$5. Open 5 a.m.-6 p.m. Mon.-Sat., 5 a.m.-1 p.m. Sun. Drive-thru available.

Fresh Baked by Tracy: 833 S. Ninth Ave., Haubstadt, Ind., 615-0072.

Homemade cupcakes, cookies, brownies, breads, and cakes, as well as soups, salads, and sandwiches. Price: $1.15 and up. Open 6 a.m.-4 p.m. Tues.-Fri., 7 a.m.- 2 p.m. Sat. and Sun. Closed Mon. Great Harvest Bread Company: 423 Metro Ave., 476-4999. Fresh-baked bread, breakfast items, sandwiches, salads, homemade soups for lunch, specialty sweets, free samples, and gift baskets. Breads $4.95 and up. Open 7 a.m.-6 p.m. Mon.-Fri., 7 a.m.-5 p.m. Sat.

Arranged by Category Jeanne’s Gelato and More: 2003 Lincoln Ave., 479-8272. Variety of

gelato flavors: peanut butter, pumpkin, bubble gum, and more. Sandwiches, soups, salads, coffees, cookies, and smoothies. Meals $5-$7.

Open 11:30 a.m.-8 p.m. Mon.-Thurs., 11:30 a.m.-10 p.m. Fri.-Sat., 11:30 a.m.-7 p.m. Sun. Orange Leaf: 701 N. Burkhardt Road, 401-5215. Up to 70 flavors of yogurt.

Pay by the weight. Open daily from 11 a.m.-9 p.m. Sun.-Thurs., 11 a.m.10 p.m. Fri.-Sat. Pacetré Bake and Brew: 2734 Mt. Vernon Ave., 402-6005. Custom cupcakes with unique flavors for each day of the week, including mimosa, snickerdoodle, and red velvet. $3. Open 9 a.m.-6 p.m. Tues.-Fri., 9 a.m.-2 p.m. Sat. Closed Sun. and Mon. Catering offered.

Penny Lane Coffeehouse: 600 SE Second St., 421-8741. Fair trade organic espresso and espresso drinks, gourmet specialty coffees, Italian sodas, fresh-baked pastries, vegetarian soups. Open 7 a.m.-7 p.m.

Mon.-Thurs., 7 a.m.-8 p.m. Fri., 8 a.m.-5 p.m. Sat., 8 a.m.-7 p.m. Sun. Reservations OK. PIECE OF CAKE: 210 Main St., 424-CAKE. Customized cakes, cookies, coffee, sodas, and more. Open 8:30 a.m.-5 p.m. Mon.-Fri., 8:30 a.m.-2 p.m. Sat. Planter’s CoffeeHouse: 130 N. Main St., Henderson, Ky., 270-830-0927.

Full-service espresso bar, gourmet soups, salads, sandwiches, desserts. Open 10 a.m.-2 p.m. Mon. 7 a.m.-3 p.m. Tues.-Fri. Carry-out and catering available.

Riverview Coffee Co.: 421 NW Riverside Drive, 433-4280. Serves Starbucks coffee, pastries, muffins, donuts, chicken salad sandwiches, pretzels, and brownies. Open 7 a.m.-6 p.m. Sun.-Thurs., 7 a.m.-9 p.m.

Fri-Sat. STARBUCKS: Inside Barnes & Noble, 475-1054; 512 N. Green River Road, 476-7385; 6401 E. Lloyd Exp., Ste. 16, 401-1771; 4650 First Ave., 421-0461; 7755 Indiana 66, Newburgh, 858-0234. Items $2-$10. Hours vary by location. All locations carry the full line of Starbucks coffees, cheesecakes, cookies, and brownies.

Sweet Bettys Bakery: 5600 E. Virginia St., Suite E., 402-3889. Cookies, cupcakes, pies, custom orders, greeting cards, recipe books, and clothing. $5-$15. Open 10 a.m.-6 p.m. Mon.-Sat. Sweet CeCe’s: 8680 High Pointe Drive, Newburgh, Ind., 853-5276; 12414 U.S. 41 N., 867-6228; 5625 Pearl Drive, 401-5232. Custom creations made with a choice of eight frozen yogurt flavors, including fat-free, non-dairy, and low-sugar options. Toppings include candy, cookies,

and fresh fruit. Priced by weight; average frozen yogurt dessert is $3-$4. Open 11 a.m.-9 p.m. Mon.-Thurs., 11 a.m.-10 p.m. Fri.-Sat., noon8 p.m. Sun. TF Ice Cream: 1002 E. Walnut St., Boonville, Ind., 812-715-3367. Ice cream, sherbet, and more. Price: $0.85 baby cone; $1.98 large cake cone. Open 10:30 a.m.-9:30 p.m., Mon.-Thurs. and Sun., 10:30 a.m.-10:30 p.m. Fri.-Sat. WIRED COFFEEHOUSE: 111 NW Fourth St. Muffins, rice crispy treats, candy, espressos, coffee. Meals $3. Open 7 a.m.-6 p.m. Mon.-Fri.

Pizzerias Azzip Pizza: 5225 Pearl Drive, 812-421-3572. Innovative, new fast casual

concept. All personal sized pizzas (8” or 11”) made with one meat and all the vegetable toppings included. Thin and crispy pizza is baked in 2 minutes and 15 seconds. Warm cookies, salad, beer, and wine also available. 11 a.m.-9 p.m. Sun.-Thurs. 11 a.m.-10 p.m. Fri.-Sat. Big M’s Pizzeria: 1424 N. Main St., 434-6909. A traditional pizzeria with strombolis, lasagna, breadsticks, and chicken wings. Offers carryout and delivery. Lunch $5 and dinner $10-$20. Open 11 a.m.-10 p.m. Tues.Thurs., until midnight Fri.-Sat., and 3-10 p.m. Sun.-Mon. (except during football season: Sun. hours are noon-10 p.m.) Closed Fridays.

GREEK’S PIZZERIA: 240 S. Green River Road, 402-4733. Pizza, pasta, and sandwiches. Open 11 a.m.- 9 p.m. Mon. - Thurs. and Sun. 11 a.m. - 10:30 p.m. Fri. - Sat. Highland Pizza Shop: 6669 Kratzville Road, 402-8900. Hot pizza, sandwiches, stromboli, wings, and beer. Average meal $10-30. Open 11 a.m.

- 9 p.m. Tues. - Thurs., 11 a.m. - 11 p.m. Fri. - Sat., 4 p.m. - 9 p.m. Sun. HOMETOWN PIZZA: 403 W. Highway 68, Haubstadt, Ind. 753-1115; 2511 Avenue of the Park, Owensboro Ky., 270-685-9922. Specialty pizzas, pizzas made-to-order, stromboli, ham and cheese, calzones, hot wings, salad, ice cream. Lunch buffet 10:30 a.m.-2 p.m. Mon., Wed.-Fri.; night buffet 5-8 p.m. Mon.; noon-10 p.m. Sat.-Sun. No credit cards.

LITTLE CAESARS: 2007 Washington Ave., 471-5755; 7755 B Fruitwood Lane, Newburgh, Ind., 858-2984; 220 N. St. Joseph Ave., 424-7976; 506 N. Green St., Henderson, Ky., 270-831-1800. A variety of pizzas and breads, including cheese bread, pepperoni cheese bread, and crazy bread. Large pizzas $5-$10. Open 11 a.m.-10 p.m. Mon.-Thurs., 11 a.m.-11 p.m. Fri.-Sat., noon-10 p.m. Sun. MAMA ROMA’S PIZZA & WINGS EXPRESS: 2008 E. Morgan Ave., 422-1212;

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3904 First Ave., 421-3000; 3115 Covert Ave., 477-MAMA Pizza, wings, salad, other entrees. Open 11 a.m.-9 p.m. Sun.-Thurs., 11 a.m.-10 p.m.

Fri.-Sat. Old Chicago: 6550 E. Lloyd Exp., 401-1400. Pizza, pasta, sandwiches, soups, World Beer Tour featuring 110 beers. Meals $9-$12. Carryout available. Open 11 a.m.-2 a.m. Mon.-Sun. No checks.

Papa John’s Pizza: 4814 W. Lloyd Exp. (West Side), 423-7272; 5436 E. Indiana St. (East Side), 473-5200; 3955 Haley Drive (Newburgh), 858-7272; 303 N. Weinbach Ave. (UE area), 477-7700; 4204 N. First Ave. (North Side), 425-2345; 2510 Frederica St. (Owensboro), 270-684-3300; 26 S. Green St. (Henderson), 270-826-4444. Pizza, cheese sticks, bread sticks, chicken strips, hot wings. Most meals $12. Carryout or delivery. Open 10 a.m.-12:30 a.m. Mon.-Thurs., 10 a.m.-1:30 a.m. Fri.-Sat., 11 a.m.-12 a.m. Sun. PAPA MURPHY’S: 4827 Davis Lant Drive, 491-7272; 4202 N. First Ave., 4376767; 779 S. Green River Road, 402-8686; 4222 Bell Road, Newburgh, 853-7272. Rancher pizza, cowboy pizza, Hawaiian pizza, stuffed pizza, and more. Average meal $10. Open 11 a.m.-8 p.m. Sun.-Thurs., 11 a.m.-9 p.m. Fri.-Sat. Pizano’s Pizza and Pasta: 4301 U.S. Highway 41-N., 604-1451. Pasta with homemade sauce, pizza, burgers, sandwiches, and salad. Open 11 a.m.-9 p.m. Sun.-Thurs., 11 a.m.-11 p.m. Fri.-Sat. Pizza Chef: Highway 261, at Newburgh Plaza, Ind., 853-3338; Pizza, baked Italian entrees, sandwiches, salad bar, hot food bar. Weekly specials.

Most meals $5-$7. Open 10:30 a.m.-10:30 p.m. Mon-Sat., 3 p.m. - 10 p.m. Sun. Reservations for party room only.

PIZZA KING: (dine-in facilities) 220 N. St. Joseph Ave., 424-7976, open 10:30 a.m.-9:30 p.m. Sun.-Thurs., 10:30 a.m.-10:30 p.m. Fri.-Sat.; 7777 Indiana 66, Newburgh, Ind., 853-3368, open 10:30 a.m.-10 p.m. Mon.-Thurs., 10:30 a.m.-11 p.m. Fri.-Sat., 11 a.m.-10 p.m. Sun.; 1033 S. Weinbach Ave., 476-4941, open 10:30 a.m.-10:30 p.m. Sun.-Tues., 10:30 a.m.-11 p.m. Wed.Thurs., 10:30 a.m.-midnight Fri.-Sat. Pizza, baked stromboli-type sandwiches. Pizza priced by size and toppings. Meals starting at $3.99. No reservations.

PIZZA OVEN: 5806 Stringtown Road, 425-1455. Pizza, stromboli, Texas barbecue sandwiches. Average pizza: $10.50. Open 4 p.m.-9:30 p.m. daily.

No orders taken after 9:25 p.m.

Pizza Revolution: Downtown Evansville Farmers Market, 812-430-5945.

Mobile Wood-Fired Pizza. 8 a.m.-1 p.m. every Friday, May-September.

Roca Bar and Pizza: 1618 S. Kentucky Ave., 422-7782. Sandwiches, salads, pasta entrees, pizza, steaks, chicken. Average meal $8.50. Open 4 p.m.-9:30 p.m. Mon.-Thurs., 4 p.m.-11 p.m. Fri.-Sat. Closed Sun. Roca Bar North: 12301 U.S. 41-N., 868-8898. Pizza, salad, sandwiches, and entrees. Average meal $6-$15. Open 11 a.m.-10 p.m. Sun.-Thurs., 11 a.m.-11 p.m. Fri.-Sat., 11 a.m.-9 p.m.

Rounders Pizza: 510 W. Mill Road, 424-4960, Open 11 a.m.-11 p.m. Tues.Fri., 12 p.m.-11 p.m. Sat., 4 p.m.-11 p.m. Sun. Closed Mon.; 12731 N. Green River Road, 867-7172. Specialty pizzas including the Nameless Special, a pie with the tomato sauce on top, and the Bavarian, a pie served with a condiment, mustard. Open 11 a.m.-9 p.m. Tues.-Thurs., 11 a.m.10 p.m. Fri., 12-9 p.m. Sat. 4-9 p.m. Sun. Closed Mon. SAM’S PIZZERIA: 2011 W. Delaware St., 423-3160. Pizza, sandwiches, calzones, breadsticks. Open 11 a.m.-midnight Mon.-Thurs., 11 a.m.-2 a.m.

Fri.-Sat., 4-10 p.m. Sun. SAMUEL’S PLACE: 518 S. Main St., New Harmony, Ind., 682-3001. Italianinspired cuisine including hand-tossed pizza, pasta, calzones, sandwiches, salads. Meals $5-$10. Open 11 a.m.-9 p.m. Wed.-Sat. Sandy’s Pizza: 609 S. Main St., Fort Branch, Ind., 753-3972. Pizza, strombolis, sandwiches, spaghetti. Open 10:30 a.m.-10 p.m. Mon.-Fri., 4-11 p.m. Sat.-Sun. (10:30 a.m.-2 p.m. lunch buffet). Tues.-Wed. smorgasbord. Reservations OK for parties. Dine-in, carryout, and delivery.

Spankey’s Una Pizza: 714 N. Sonntag Ave., 402-6776. A pizza joint with a variety of specialty pizzas such as The Westsider with an assortment of meat toppings, and the Alfredo Chicken Bacon. Prices: $5-$12. 11 a.m.-10 p.m. Sun.-Thurs. 11 a.m.-11 p.m. Fri.-Sat. TALK OF THE TOWN PIZZA: 1200 Edgar St., 402-8696. Pizza, adult beverages, and more. Meal price $8-$12. Open 11 a.m.-10 p.m. Tues.-Thurs., 11 a.m.-11 p.m. Fri.-Sat. Closed Sun. The Slice: 2011 Lincoln Ave., 402-8518. Pizza by the slice or pie. Nontraditional varieties. Slices $1.75-$2.75; pies $12-$16. Open 11:15 a.m. daily. Reservations OK. H Turoni’s Forget-Me-Not-Inn: (Pizza, 2014) 4 N. Weinbach Ave., 4777500. Pizza, salads, sandwiches. Most meals under $10. Open 11 a.m.11 p.m. Mon.-Thurs., 11 a.m.-12 a.m. Fri.-Sat. 4 p.m.-11 p.m. Sun. No weekend reservations.

H Turoni’s Pizzery and Brewery: (Pizza, 2014) 408 N. Main St., 4249871; 8011 Bell Oaks Drive, Newburgh, 490-5555. Pizza, salads, sandwiches, fresh-brewed beers. Most meals under $10. Open 11 a.m.-11 p.m. Mon.-Thurs., 11 a.m.-12 a.m. Fri.-Sat. 4 p.m.-11 p.m. Sun. No weekend reservations.

Diners, Cafés & Family Restaurants 1820 Café in the Vineyard Bookstore: 5721 E. Virginia St., 479-8777.

Croissants with chicken salad, gourmet coffees, fruit smoothies. Average meal $6. Open 9 a.m.-9 p.m. Mon.-Thurs. 9 a.m.-10 p.m. Fri.-Sat.

The Bar-B-Q Barn: 1003 E. Diamond Ave., 491-9868. Wood-smoked Bar-

12:30-5 p.m. Sun.

Al Dente: 318 Main St., Suite 100. 492-4567. Salad bar, sandwiches, fresh

homemade pasta, half-smoked BBQ. Meals $3.50-$6.50. Open 7 a.m.-4 p.m. Mon-Fri. AMERICAN PIT BOSSES: 1113 E. Riverside Drive, 425-5908. “Indiana-style” barbecue. Meals $5-$10. 7 a.m.-3 p.m. Tues.-Sat. Applebee’s: 5100 E. Morgan Ave., 471-0929; 5727 Pearl Drive, 426-2006; 1950 U.S. 41-N., Henderson, Ky., 270-826-9427; 5120 Frederica St., Owensboro, Ky., 270-926-3472. Soups, sandwiches, salads, varied dinner entrees. Lunch under $10. Average dinner $15. Open 11 a.m.-midnight daily. No reservations. No checks.

ARCHIE & CLYDE’S RESTAURANT & BAR: 8309 Bell Oaks Drive, Newburgh, Ind., 490-7778. Pizza, fried cheese ravioli, wraps, salads, soups, gyros, barbecue. Meals $8-$12. Open 11 a.m.-11 p.m. Mon.-Thurs., 11 a.m.midnight Fri.-Sat., noon-9 p.m. Sun. Bandana’s Bar-B-Q: 6636 Logan Drive, 401-9922. Pork, beef, chicken, and ribs specially prepared over a pit of select hardwoods for a signature smoked flavor. 11 a.m.-9 p.m. Sun.-Thurs., until 10 p.m. Fri.-Sat.

B-Q, walk-in and carry-out. Platters $10-$14. Open 11 a.m.-7 p.m. Mon.Wed., 11 a.m.-8 p.m. Thurs.-Sat. Closed Sun. Bar Louie: 7700 Eagle Crest Blvd., 476-7069. Full bar with large signature drinks, expansive menu with mini Kobe hot dogs, the Luigi sandwich with shaved ribeye, and large hamburger selection. Meals $9-$12. Open 11 a.m.-2 a.m. Mon.-Sat., 10 a.m.-midnight Sun. for brunch. No checks.

Beef O’Brady’s: 8177 Bell Oaks Dr., Suite A, Newburgh, Ind., 490-9464; 3189 Fairview Dr., Suite E, Owensboro, Ky. 270-685-4969. A familyfriendly pub and sports restaurant. Burgers, wings, appetizers, salads, burritos, wraps, and much more. Breakfast, lunch, dinner, and full bar. $5-$20. Newburgh hours 11 a.m.-10 p.m. Mon.-Thurs., 11 a.m.-11 p.m.

Fri.-Sat., 11 a.m.-10 p.m. Sun. Owensboro hours 11 a.m.-10 p.m. Mon.Thurs., 11 a.m.-11 p.m. Fri.-Sat., 10:30 a.m.-10 p.m. Sun. Big Mama’s Café: 1802 Stringtown Road, 401-5788. Old-fashioned burgers and homemade pies, catfish fiddler Fridays. Average meal $5.95$7.95. Open 5 a.m.-8 p.m. Mon-Sat. BIG TOP DRIVE-IN: 1213 W. Maryland St., 424-7442. Sandwiches, chicken strips, and ice cream. Average meal $5. Open 10 a.m.-10 p.m. Mon.-

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EvansvilleLiving.com March | April 2014 91

Dining Directory Thurs., 9:30 a.m.-11 p.m. Fri.-Sat., 2-8 p.m. Sun.

Arranged by Category Mon-Thurs., 11 a.m.-midnight Fri.-Sat., 11 a.m.-10 p.m. Sun.

Bob Evans: 1125 N. Green River Road, 473-9022; 5201 Pearl Drive, 425-

5100. “Homestyle” American menu. Average meal $7. Open 6 a.m.-9 p.m. Sun.-Thurs., until 10 p.m. Fri.-Sat. No reservations. No checks.

Boston’s The Gourmet Pizza: 3911 Venetian Drive, Newburgh, Ind., 8533400. Ribs, pizza, seafood, pasta, burgers, and sandwiches. Prices range from $6-$13 for entrees and $8-$20 for pizzas. Open 11 a.m.-1 a.m. Mon.-Sat. and 11 a.m.-midnight Sun. Buffalo Wild Wings Grill and Bar: 713 N. Green River Road (in Eastland Place), 471-9464; 5405 Pearl Drive, just off Lloyd Expressway, 4239464. Chicken wings cooked with various seasonings, burgers, salads, and chicken. Meals $4-$7. Open 11 a.m.-midnight Sun.-Thurs., until 1 a.m. Fri.-Sat., until midnight Sun. No reservations.

BURGER BANK: 1617 S. Weinbach Ave., 475-2265. Mini-burgers, cheeseburgers, fries, and more. Meals $5. Open 11 a.m.-7 p.m. Mon.-Thurs., 11 a.m.-8 p.m. Fri.-Sat., noon-6 p.m. Sun. CAFÉ 111: 111 S. Green River Road, 401-8111. Soups, salads, deli sandwiches, chicken salad, pasta salad. Lunch $9. Open 7 a.m.-3:30 p.m. Mon.-Fri. 10:30 a.m.-3 p.m. Sat. Closed Sun. CAFÉ COURT (RIDGWAY UNIVERSITY CENTER): 1800 Lincoln Ave., 488-2951.

Deli shop, SubConnection; hamburger joint, Grill 155; home style stop, Charleston Market; international location, Fusion; Italian eatery, LaVincita; and smoothie place, Freshens. Meals $6.95. Open 7-9:30 a.m. (breakfast), 10:30 a.m.-2 p.m. (lunch), 4:30 p.m.-7 p.m. (dinner) Mon.-Fri. The Carousel: 5115 Monroe Ave., 479-6388. Classic American cuisine. Average meal $6. Open 6:30 a.m.-9 p.m. Mon.-Sat. Open until 6:30 p.m.

Sun. Reservations for large groups.

The Carriage Inn: 103 Gibson St., Haubstadt, Ind., 768-6131. Plate lunches, sandwiches, soups, salads, steaks, assorted dinner entrées. Meals $2.50-$12. Open 10:30 a.m.-9 p.m. Tues.-Thurs., until 10 p.m. Fri., 4-10 p.m. Sat. Closed Sun.-Mon. Reservations OK. Charlie & Barney’s: 1801 W. Franklin Ave., 423-5355. Grill items, burgers, soup, chili, plate lunches, daily specials. Meals $5-$10. Open 9 a.m.-10 p.m. Sun.-Thurs., until midnight Fri.-Sat. H Cheddar’s: (New Restaurant, 2014) 2100 N. Green River Road, 4919976. Garden-fresh salads, homemade soups, and varied entrée selections including pasta, lemon pepper chicken, and tilapia. Meals: $7-$12. Open 11 a.m.-10 p.m. Sun.-Thurs., until 11 p.m. Fri. and Sat. CHEESEBURGER IN PARADISE: 8301 Eagle Lake Drive, 475-1074. Cheeseburger in Paradise burger, mushroom Swiss burger, Costa Rican steak wrap, jerk chicken wrap, and more. Meals $9-$15. Open 11 a.m.-11 p.m.

CHILI’s GRILL & BAR: 600 N. Green River Road, 475-1510. Big Mouth Burg-

ers, baby-back ribs, fajitas, steaks, sandwiches, salads, appetizers, desserts. Dine-in or carryout. Meals $5-$15. Open 11 a.m.-10 p.m. Sun.Thurs., 11 a.m.-11 p.m. Fri.-Sat. Reservations OK. No checks.

Cleavers: 5501 E Indiana St., 473-0001. A casual restaurant serving sandwiches including pulled pork, Chicago-style Italian beef, pork loin, and steak. Meals $7. Seating up to 75 or carryout. Open 10:30 a.m.-8 p.m. Mon.-Thurs, until 9 p.m. Fri.-Sat., until 7 p.m. Sun. Serves breakfast from 7-11 a.m. Sat.-Sun. Cold Stone Creamery: 6401 E. Lloyd Exp., 437-2653; 5435 Pearl Drive, 461-0100. Ice cream and frozen treats. Average item $4.39. Open 11:30 a.m.-10 p.m. Mon.-Thurs., 11:30 a.m.-11 p.m. Fri.-Sat. noon-10 p.m. Sun. (Hours change by season.) No checks.

Cracker Barrel: 8215 Eagle Lake Drive, 479-8788. Classic American cuisine. Most meals under $10. Open 6 a.m.-10 p.m. Sun.-Thurs., until 11 p.m. Fri.-Sat. No reservations.

Cross-Eyed Cricket: 2201 W. Lloyd Exp., 422-6464. Traditional American cuisine. Meals $5-$11. Open 6 a.m.-9 p.m. Mon.-Sat. 6 a.m.-8 p.m. Sun. No reservations.

Culver’s: 1734 Hirschland Road, 437-3333. ButterBurgers and frozen custard. Meals $5-$8. Open 10:15 a.m.-10 p.m. daily.

Daily’s Annex Bakery and Cafe: 701 N. Main St., 423-0320. Homemade soups, deli hot panini sandwiches, pastries galore. Meals under $7.

Open 8 a.m.-4 p.m. Tues.-Sat. Lunch served 11 a.m.-2 p.m. Closed Sun. and Mon. Doc’s: 1305 Stringtown Rd., 401-1201. Appetizers, salads, sandwiches, burgers, pizza, and desserts. Family room and kids menu available, along with free wi-fi. Full bar. Meals $5-$15. Open 11 a.m.-10 p.m.

Mon.-Thurs., 11 a.m.-1 a.m. Fri.-Sat., noon-10 p.m. Fri.-Sun. Downtown Diner: 122 First St., Henderson, Ky., 270-827-9671. Classic American breakfasts, soups, salads, sandwiches, plate lunches. Breakfast $3. Lunch $5. Open 6 a.m.-2:30 p.m. daily.

Ellis Park: U.S. Highway 41-N., Henderson, Ky., 425-1456 or 800-333-8110.

Clubhouse dining Thurs.-Sun. year-round. Sky Theatre open during live racing, July-September. Weekend reservations recommended during live racing.

FEED MILL RESTAURANT & BAR: 3541 Highway 60 E., Morganfield, Ky., 270389-0047. Seafood and BBQ. Average meal $8. Open 10:30 a.m.-9 p.m.

Mon.-Thurs., until 10 p.m. Fri.-Sat. Closed Sun.

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812.475.2888 | 5636 Vogel Road | Evansville | matchinabistro.com 92 March | April 2014 Evansville Living

Firehouse Subs: 1031 N. Green River Road, 477-2141; 222 S. Red Bank

Road, Suite L, 401-0740. Hot and cold subs with toppings such as smoked turkey, sliced chicken, veggie, and white chicken salad. Meals $6-$8. Hours: 10:30 a.m-9 p.m. Sun.-Thurs.; until 10 p.m. Fri.-Sat. Five Guys Burgers and Fries: 5402 E. Indiana St., 812-401-1773. Burgers, hot dogs, sandwiches, and Cajun fries. Meals $5. Open 11 a.m.-10 p.m. every day. Skip the line and order online.

FRANK JR.’S BARBEQUE & CATERING: 3012 Covert Ave., 475-9880. Barbecue, ribs, baked mac & cheese, chess pie. Average lunch $4. Average dinner $7. Open 11 a.m.-7 p.m. Wed.-Sat., closed Sun.-Mon. Limited seating, carry-out, and lunch delivery available. No credit cards accepted.

G.D. RITZY’S: Three Evansville locations: 4810 University Drive, 425-8700; 4320 N. First Ave., 421-1300; 601 N. Green River Road, 474-6259.

Grilled hamburgers, grilled chicken, chicken strips, kids meal, hot dogs, peanut butter and jelly sandwich, ultra-thin shoe-string style french fries, old-fashioned ice cream, milk shakes. Average meal under $6. Open 10:30 a.m.-10:30 p.m. Sun.-Thurs., until 11 p.m. Fri.-Sat. No checks.

The Grand Buffet: 1356 N. Green River Road, 476-6666. An international buffet including Japanese, Chinese, and American cuisine. Open 11 a.m.- 9:30 p.m. Sun.-Thurs., 11 a.m.-10 p.m. Fri.-Sat. Gasthoff Amish Village: County Road 650 E., off Hwy. 50, Montgomery, Ind., 486-4900. Amish-style buffet. Open 11 a.m.-8 p.m. Mon.-Thurs., 11 a.m.-9 p.m. Fri.-Sat., 11 a.m.-3 p.m. Sun. Reservations OK. GATOR’S HOT FISH HOUSE: 1203 N. Main St., 402-7775. Icelandic cod, catfish, pork chops, burgers, shrimp po-boys. Meals $5-$8. Open 10:30 a.m.-3 p.m. Mon.-Fri. No checks.

GATTITOWN: 316 N. Green River Road, 473-3800. Buffet-style pizzas, pastas, salads, and desserts. Buffet with drink $9. Open 11 a.m.-9 p.m.

Mon.-Thurs., 11 a.m.-10 p.m. Fri., 10 a.m.-10 p.m. Sat., 11 a.m.-7 p.m. Sun. Gemeca Inn: 802 E. Locust St., Fort Branch, Ind., 753-4441. Steaks, chicken, seafood entrees, soups, salads, vegetable side dishes. Meals $12-$15.

Open 4-10 p.m. Tues.-Sat. Reservations OK. Get and Go Casseroles LLC: 6840 Logan Drive, Suite A, 475-8830. Offers a variety of casseroles, such as Mexican lasagna, beef and cornbread bake, and other types of casseroles. $10-$30. Eat in and carry out.

Open 10 a.m.-6 p.m. Mon.-Fri. Golden Corral Family Steak House: 130 N. Cross Pointe Blvd., 473-1095.

Delicious, fully-stocked buffet. Open 10:45 a.m.-9:30 p.m. Mon.Thurs., 7:30 a.m.-10:30 p.m. Fri.-Sat., 7:30 a.m.-9:30 p.m. Sun. 1770 S. Green St., Henderson, Ky., 270-869-9310. Large buffet selections, steaks, shrimp, chicken. Breakfast 7:30-11 a.m. Sat.-Sun., lunch 11 a.m.4 p.m. Mon.-Sat.; dinner 4-9 p.m. Mon.-Sat., 4-11 p.m. Sun. Breakfast and lunch $7.09, dinner during the week $9.59, dinner Fri.-Sun. $9.99.

The Granola Jar Café & Bakery: 1033 Mount Pleasant Road, 437-1899.

Specializes in housemade granola, breads, vegetarian, vegan options.

Open 10 a.m.-2 p.m. Mon-Fri. Closed Sat. and Sun. HARBOR BAY: 4428 N. First Ave., 423-0050; 4706 Morgan Ave., 402-5122.

Seafood, steak, and chicken dishes including crab legs, oysters on the half shell, chowder, and grilled and fried fish. Average meal $6-$13.

Open 11 a.m. daily.

HAWG ‘N’ SAUCE: 6580 Leonard Road, Mount Vernon, Ind., 838-5339.

Barbecue entrees and home-style side dishes. Meals $8. Open 10:30 a.m.-8 p.m. Tues.-Thurs., 10:30 a.m.-9 p.m. Fri.-Sat. The Hornet’s Nest: Old Petersburg Road (at Boonville-New Harmony Road), Earle, Ind., 867-2386. Soups, sandwiches, salads, daily lunch specials, steaks, seafood, chicken. Sunday buffet 11 a.m.-2 p.m., $9.

Family-style meals for parties of 15 or more, weeknights only, $11.

Meals $6-$13. Kitchen open 11 a.m. daily, closes 9 p.m. Mon.-Thurs., 10 p.m. Fri.-Sat., 9 p.m. Sun. Reservations OK. No checks.

Hot Heads Burrito: 5625 Pearl Drive, 437-5010. Burritos, salad bowls, tacos, nachos, quesadillas to order with meat options including chicken, steak, pork, barbacoa, and taco meat. $7. 10:30 a.m.-10 p.m.

Mon.-Wed., until 11 p.m. Thurs.-Sat., 11 a.m.-10 p.m. Sun. J & B Barbecue: 48 S. Holloway, Henderson, Ky., 270-830-0033. Traditional barbeque beef, chicken, and pork with a variety of salads and sides. $5-$15. Open 10:30 a.m.-6 p.m. Tues.-Fri., 10:30 a.m.-1 p.m. Sat. J. Gumbo’s: 1211 N. Tutor Lane, 473-2951. Cajun and Creole classics such as gumbo, jambalaya, and bumblebee stew. Meals $7. Open 11 a.m.- 9 p.m. Mon.-Sat. and 11 a.m.-7 p.m. Sun. Jake’s Wayback Burgers: 115 Cross Pointe Blvd., 475-9272. Burgers, hot dogs, and hand-dipped thick milkshakes. Meals $4-$6. Shakes $3.

10:30 a.m.-10 p.m.

Just Rennie’s Cookie Co.: 102 SE Fourth St., 490-8098. Gourmet lunches, chicken salad sandwiches, club wraps, cookies. Meals $5.25-$7.50.

Open 9 a.m.-3 p.m. Mon.-Fri., closed Sat.-Sun. The King’s Kitchen: 104 N. Water St., Henderson, Ky. 270-212-2070. Catfish, burgers, chicken, seafood dinners, and more. Prices $5-10. All proceeds go to feeding the homeless. Open 11 a.m.-2 p.m. and 5 p.m.7 p.m. Mon.-Fri. Closed Sat. until warmer weather.

Landmark BBQ: 3901 Broadway Ave., 401-7427. Smoked and BBQ ribs, chicken, pork, ham, and mutton by the pound, plate, and/or sandwich. $5-$15. Open 10:30 a.m.-7 p.m. Tues.-Thurs., 10:30 a.m.-8 p.m. Fri., 7 a.m.-8 p.m. Sat., 7 a.m.-6 p.m. Sun. Plate lunches available Tues.-Fri. LIBBY AND MOM’S: 2 Richardt Ave., 437-3040. Home-cooked meals for

breakfast, lunch, and dinner. Average meal $6. Open 5:30 a.m.- 8 p.m.

Tues.-Fri. 5:30 a.m.-1 p.m. Sat. Closed Sun. H Log Inn: (Fried Chicken, 2014) 12491 Country Road 200 E., Haubstadt, Ind., 867-3216. Fried chicken, ham, roast beef, fiddlers, served familystyle for parties of three or more. Dinner $9.75 per person (children 4-12, $4.75). Open 4-9 p.m. Tues.-Thurs., until 10 p.m. Fri.-Sat. Reservations OK. No credit cards.

Logan’s Roadhouse: 1 N. Burkhardt Road, 471-8403; 5645 Pearl Drive, 421-0908. American fare including handcut steaks, baby-back ribs, mesquite-grilled chicken, appetizers, salads, seafood. Average lunch $8. Average dinner $13. Open 11 a.m.-10 p.m. Sun.-Thurs., 11 a.m.-11 p.m.

Fri.-Sat. Reservations OK. No checks.

Logsdon’s Restaurant: 1206 E. Main St., Boonville, Ind., 897-8813. Casual, family dining with tasty, home-style dishes including barbecue pork chops, fried chicken, and chicken and dumplings. Completely smoke-free. Meals $10. Open 11 a.m.-9 p.m. Mon.-Thurs., 11 a.m.-10 p.m. Fri. and Sat., 11 a.m.-3 p.m. Sun. Longhorn Steakhouse: 320 N. Green River Road, 473-2400. Steak, chicken, ribs, seafood, sandwiches, burgers. Prices for entrées range from $12-$22. Open 11 a.m.-10 p.m. Sun.-Thurs., 11 a.m.-11 p.m. Fri. and Sat. LUCKY JOE’S BAR & GRILL: 3300 U.S. Highway 41-N., Henderson, Ky. (inside Ellis Park). 425-1456. Sandwiches, burgers, salads. Average meal under $10. Open 11 a.m.-8 p.m. Mon.-Thurs., 10 a.m.-10 p.m. Fri.-Sat., 10 a.m.-8 p.m. Sun. Lyle’s Sportszone Pizza & Pub: 1404 E. Morgan Ave., 425-7729. Home of Lyle’s original loaded stromboli. Also serves pizza and sandwiches.

Outdoor patio seating available. Live weekend entertainment. $5-$15.

Open 9 a.m.-11 p.m. Mon.-Thurs., 9 a.m.-1 a.m. Fri., 11 a.m.-2 a.m. Sat., 11 a.m.-11 p.m. Sun. MAJOR MUNCH: 101 NW First St., 437-2363. Cheeseburgers, chili, grilled chicken sandwiches, grilled cheese, catfish. Meals $5-$7. Open 8 a.m.8 p.m. Tues.-Sat., 8 a.m.-2 p.m. Mon. Closed Sun. Marx BBQ: 3119 W. Maryland St., 425-1616. Barbecue chicken, pork, ribs.

Weekday specials. Meals $5-$10. Open 9 a.m.-8 p.m. Tues.-Sat., 9 a.m.-6 p.m. Sun. No reservations.

MAX & ERMA’S: 421 NW Riverside Drive (inside Tropicana), 433-4258. Burgers, sandwiches, steaks, pasta dishes. Average dinner $12. Average lunch $6.

Open 10:30 a.m.-midnight daily, bar open until 1 a.m. Fri.-Sat. No checks.

Maxine’s Café and Bakery: 1322 N. Green River Road, 473-3663. Featuring gourmet salads, soups daily, vegan, vegetarian dishes, and desserts.

Average meal $7. Open 9 a.m.-4 p.m. Mon.-Sat. No reservations.

Memphis & Main BBQ: 4946 Indiana 261, Newburgh, Ind., 858-0111. Mem-

phis-style dry-rubbed, slow-smoked barbecue featuring a variety of sauces. Dine in, carry out, and delivery. $5-$15. Open 11 a.m.-7 p.m.

Thurs.-Sun. Merry-Go-Round Restaurant: 2101 Fares Ave., 423-6388. Traditional American cuisine. Lunch $6-$8. Dinner $7-$9. Open 6:30 a.m.-9 p.m.

Mon.-Sat. No credit cards.

Meals and More: 7801 Bussing Ave. (inside Evansville Regional Airport), 423-1113. Traditional American fare. Meals $5-$10. Open 5 a.m.-7 p.m.

Mon.-Sun. Weekend hours often extended.

MJ’s Café: 801 St. Mary’s Avenue, Medical Office Blvd., on campus of St. Mary’s Hospital, 402-6313. Gourmet hot drinks, signature lattes, breakfast, salad, sandwiches, and soup options. Meals: $3-$6. Open 7 a.m.-3 p.m., Mon.-Fri. Mojo’s BoneYard Sports Bar & Grille: 4920 Bellemeade Ave., 4758593. Bar food including chicken wings, burgers, and strombolis.

Meals $5-$10. Open 4-10 p.m. Mon.-Thurs., until 1 a.m. Fri., noon-1 a.m. Sat., and noon-10 p.m. Sun. Moonlite Bar-B-Q Inn: 2840 W. Parrish Ave., Owensboro, Ky., 270684-8143. Barbecue chicken, ribs, pork, mutton, beef, fiddlers, ham, burgoo, sandwiches. Dinner $7-$18. Open 9 a.m.-9 p.m. Mon.-Thurs., until 9:30 p.m. Fri.-Sat., 10 a.m.-3 p.m. Sun. The New Harmony Inn & Conference Center: 504 North St., New Harmony, Ind., 682-4491 or 800-782-8605. Open 11 a.m.-2 p.m. lunch, 5-9 p.m. dinner Mon.-Thurs., 11 a.m.-2 p.m. lunch, 5-10 p.m. dinner Fri., 7 a.m.-2 p.m. breakfast/lunch, 5-10 p.m. dinner Sat., 7 a.m.-2 p.m. breakfast/lunch, 5-8 p.m. dinner Sun. Reservations OK. NISBET INN: 6701 Nisbet Station Road, Haubstadt, Ind., 963-9305. Homemade soups, desserts, barbecue. Lunch $6. Dinner $12. Open 10 a.m.-9 p.m. Tues.-Sat., closed Sun.-Mon. Reservations OK. O’Charley’s: 7301 E. Indiana St., 479-6632; 5125 Pearl Drive (at Red Bank Road and Lloyd Expressway), 424-3348. Soups, salads, sandwiches, dinner entrees. Meals $8-$15. Open 11 a.m.-11 p.m. Fri.-Sat., 11 a.m.-10 p.m. Sun.-Thurs. No weekend reservations.

Old Mill: 5031 New Harmony Road, 963-6000. Steaks, chicken, catchof-the-day, sandwiches, soups, salads. Meals $7-$14. Seafood buffet Fri., $17.95; Land and Sea buffet Sat., $14. Kitchen open 4-8 p.m. Wed.Thurs., 4-9:30 p.m. Fri.-Sat., 11 a.m.-8 p.m. Sun. Reservations OK.

Outback Steakhouse: 7201 E. Indiana St., 474-0005. Specialty steaks,

chicken, seafood entrees, salads, vegetable side dishes. Meals $14$18. Open 4-10 p.m. Mon.-Thurs., 4-11 p.m. Fri., 3:30-11 p.m. Sat., 11 a.m.9 p.m. Sun. Call ahead for seating. No checks.

OV WATER SPORTS GRILL: 1801 Waterworks Road, 425-1912. Burgers, hot dogs, gyros, small pizzas, fish dishes, and cold drinks. Meals $5. Open 2-10 p.m.

Mon.-Thurs., 2 p.m.-2 a.m. Fri., noon-2 a.m. Sat.-Sun. Open seasonally.

PG Café & Gallery: 1418 Franklin St., 402-4445. Breakfast items; hash browns, waffles, omelets, and more. Lunch menu includes soups, salads, and sandwiches. Variety of coffees, teas, beers, wines, homemade sodas, and ice cream. Meals: $10 and under. Open 7 a.m.-9 p.m.

Wed.-Thurs., Sun., 7 a.m.-midnight Fri.-Sat. Closed Mon.-Tues. No reservations. No checks.

The Pie Pan: 905 North Park Drive, 425-2261. Traditional American cuisine.

Average breakfast $3. Plate lunch $5.75. Homemade pies sold by the slice and whole. Open 6:30 a.m.-8 p.m. Mon.-Sat., until 2 p.m. Sun. Pita Pit: 1211 Tutor Lane, 402-6205. Flatbread pita sandwiches with choices of chicken, steak, turkey, prime rib, gyro, ham, tuna, veggie, vegan, and more. $3.50-$6.75. 7 a.m.-10 p.m. Mon.-Thurs., until 11 p.m.

Fri.-Sat., 9 a.m.-8 p.m. Sun. The Pointe: 830 LST Drive, 425-4840. Sandwiches, wraps, tacos, hot dogs, and ice cream. Average meal: $6-$7. Hours 10 a.m.-4 p.m. every day. Bar available from 4 p.m.-12 a.m. every day.

POP’S GRILL AND OLD FASHIONED ICE CREAM SHOP: 516 S. Main St., New Harmony, Ind., 682-3880. 1950s and ’60s-inspired diner-era fare: hot dogs, burgers, ice cream treats, and dinner specials. Average meal $5-$15. Open 11 a.m.-3 p.m. Fri., 11 a.m.-7 p.m. Sat., noon-5 p.m. Sun, noon-4 p.m. Mon. R’z Café and Catering: 104 N. Main St., Fort Branch, Ind., 615-0039. Classic comfort food to modern cuisine, including breakfast and lunch combinations as well as daily specials. $10-$30. Open 10:30 a.m.-2:30 p.m. Tues.-Wed., 10:30 a.m.- 9 p.m. Thurs.-Fri., 4-9 p.m. Sat., 10 a.m.-2 p.m. Sun. Reservations OK. Rafferty’s: 1400 N. Green River Road, 471-0024. Soups, salads, sandwiches, dinner entrees. Lunch under $10. Dinner $7-$17. Open 11 a.m.-10 p.m.

Sun.-Thurs., until midnight Fri.-Sat. No reservations. No checks.

Red Lobster: 4605 Bellemeade Ave., 477-9227. Soups, salads, sandwiches, seafood entrees, fresh-catch, daily specials. Meals $8-$18.

Open 11 a.m. daily. Closes 10 p.m. Sun.-Thurs., 11 p.m. Fri.-Sat. No reservations. No checks.

Mention this ad to reCeive speCial anniversary priCes for the Month of

anniversary speCials $15 eaCh slaB oF riBs 2 Whole chickens anY 2 dinners 2 lBs. pork

april only.

Meats:

Celebrating our 15th anniversary

Pulled ChiCken Pulled Pork ChiCken ribs ($8 Per Person if ribs are a ChoiCe of meat.)

sides: trY MY Bar-B-Que! i think it’s the best in town. if you don’t agree, i’ll give you your money back.

(812) 475-9880 (812) 746-0214

3012 covert ave. #F • evansville, in new hours Wed.-sat. 11 a.M.-7 p.M.

• • • • • •

Coleslaw Potato salad Green beans baked beans maC & Cheese Corn

all orders include:

PiCkles, onion, and bread

new Catering options available Meats: baked or fried ChiCken meat loaf ham Pork ChoPs beef Pot roast sPaGhetti

side dishes: au Gratin Potatoes Chili Green beans maC & Cheese mashed Potatoes

Whole Pies ($15): Chess • PeCan • sWeet Potato EvansvilleLiving.com March | April 2014 93

Dining Directory

Arranged by Category

RED ROBIN: 6636 E. Lloyd Exp., 473-4100. A variety of hamburgers includ-

Stoll’s Country Inn: 19820 Castle Creek Drive, 867-7730. Lunch buf-

ing the “Banzai Burger,” the “Royal Red Robin Burger,” and the “Whiskey River BBQ Burger.” Full bar menu. Open 11 a.m.-10 p.m. Sun.-Thurs., 11 a.m.-11 p.m. Fri.-Sat. The Red Wagon: 6950 Frontage Road, Poseyville, Ind., 874-2221. Catfish, oyster, shrimp scampi, and grilled salmon. Meals: $9. Open 6 a.m.-9 p.m. Sun.-Thurs., until 10 p.m. Fri.-Sat. Bar open 10:30 a.m.-9 p.m. Sun.Thurs., until 11 p.m. Fri.-Sat. ROOKIES SPORTS BAR & RESTAURANT: 117 S. Second St., Henderson, Ky., 270-826-1106. Angus beef steaks, seafood, pasta, chicken, sandwiches, Arabian salad. Meals $9-$15. Kitchen open 4-10 p.m. Mon.-Sat. Reservations OK. ROSE HILL CAFE: 8133 Rose Hill Road, Newburgh, Ind., 853-8443. Salads, casseroles, and desserts. Open 6 a.m.-2 p.m. Mon.-Sun. Salad World: 3311 N. Green River Road, 471-5083; 4951 W. Lloyd Exp., 467-7486; 200 Main St., 422-0777; 601 E. Boonville New Harmony Road, 867-2741. Soups, grilled appetizers, wraps, grilled pitas, sandwiches, full entrees. Average meal $5-$8. Open 11 a.m.-8 p.m. Mon.Sat. Closed Sun. No checks.

Show-Me’s Restaurant: 5501 Pearl Drive, 402-7100; 1700 Morgan Center Drive, 401-7469. Wings, burgers, chicken breasts, crab legs. Average meal $7. Open 11 a.m.-2:30 a.m. Mon.-Sun. SILVER BELL RESTAURANT: 4424 St. Wendel Road, 963-0944. Sandwiches, salad bar, steaks, fiddlers, pizza, vegetable side dishes. Family-style fried chicken dinner specials. Meals $5-$10. Kitchen open 11 a.m.-8 p.m. Mon.Thurs., 11 a.m.-9 p.m. Fri.-Sat., 11 a.m.-7:30 p.m. Sun. Reservations OK. SPUDZ-N-STUFF: 5225 Pearl Drive, 402-8287; 815 S. Green River Road, 888-620-9687; 101 NW First St., 402-7555; 192 Gardenmile Road, Henderson, Ky., 270-212-1777. Steak potatoes, steak fajitas, chicken and mushroom potatoes, taco potatoes, pitas, and more. Meals $7.

Open 10:30 a.m.-9 p.m. Mon.-Thurs, 10:30 a.m.-10 p.m. Fri.-Sat., 10:30 a.m.-7 p.m. Sun. Steak ‘N Shake: 7929 E. Lloyd Exp., 475-1400, open 6 a.m.-11 p.m. Sun.Thurs., until midnight Fri.-Sat.; 4850 W. Lloyd Exp., 424-8526, open 24 hours. Burgers, sandwiches, fries, chili, fried chicken strips, salads, desserts. Breakfast served midnight-11 a.m. daily. Average meal $5. No reservations. No checks.

Steeplechase Restaurant: 4101 U.S. Highway 41-N. (at the Clarion Inn), 424-6400. Full breakfast buffet and dinner. Open 6 a.m.-10 a.m. Mon.Fri., 11 a.m.-2 p.m. Mon.-Fri., 7 a.m.-11 a.m. Sat.-Sun., 5-10 p.m. Mon.Sun. No lunch served on weekends.

fet $8.95. Dinner buffet $9.95-$11.95. Breakfast buffet (Sat.-Sun. only) $6.50. Open 10:30 a.m.-8 p.m. Mon.-Thurs., 10:30 a.m.-9 p.m. Fri., 7 a.m.-9 p.m. Sat., 7 a.m.-8 p.m. Sun. Temptations Buffet: 421 NW Riverside Drive, inside Tropicana Hotel, 433-4000. Breakfast served daily, 6-10:30 a.m.; lunch served daily, 11 a.m.-2:30 p.m.

Texas Roadhouse: 7900 Eagle Crest Blvd., 477-7427. Ribs, steaks, side items, fresh baked bread. Meals $9-$12. Catering services also available. Open 4-10 p.m. Mon.-Thurs., 11 a.m.-11 p.m. Fri.-Sat., 11 a.m.-10 p.m.

Sun. No checks.

TGI Friday’s: 800 N. Green River Road (in Eastland Mall food court), 4918443. Specialty salads, sandwiches, burgers, steaks, chicken, pasta, seafood entrees. Meals $6-$14. Open 11 a.m.-1 a.m. Sun.-Wed., 11 a.m.-2 a.m. Fri.-Sat. No reservations. No checks.

THE TIN FISH: 300 W. Jennings St., inside Jennings Station in Newburgh, Ind., 490-7000. Fresh fish flown in daily, clam chowder, gumbo, salads, sandwiches. Open Mon.-Sun. 11 a.m.-8 p.m. Average meal $10. No checks.

Thomason’s Barbecue: 701 Atkinson St., Henderson, Ky., 270-826-0654.

BBQ varieties of pork, mutton, ribs, chicken, ham, or turkey, with sides like potato salad, slaw, and BBQ beans. $5-$10. Open 10 a.m.-6 p.m.

Tues.-Fri., 10 a.m.-4 p.m. Sat. No credit or debit cards.

WILSON’S GENERAL STORE & CAFÉ: 11120 Broadway Ave., 985-0202. Smoky barbecue menu. 11 a.m.-7 p.m. Tues.-Thurs., 11 a.m.-8 p.m. Fri.-Sat., 10 a.m.-2 p.m. Sun. No checks.

H Wolf’s Barbecue: (BBQ, 2014) 6600 N. First Ave., 424-8891. Barbecued pork, chicken, beef, pork ribs, large variety of vegetable side dishes, homemade soup, chili. Lunch $6-$8. Dinner $8-$12. Open 11 a.m.-9 p.m. Tues.-Sat. Closed Mon. Reservations OK. ZESTO: 102 W. Franklin St., 424-1416; 920 E. Riverside Dr., 423-5961. Hamburgers, fish and chicken sandwiches, tenderloins, soups, and ice cream. Average meal $5. Open 9:30 a.m.-10 p.m. Mon.-Thurs., 9:30 a.m.-11 p.m. Fri.-Sat., 11 a.m.-9 p.m. Sun. Zoup! Fresh Soup Company: 6240 E. Virginia St., 477-2664; 4660 N. First Ave., 423-1800. Soups, salads, and desserts. Low-fat, vegetarian, dairyfree, and gluten-free options. Meals $6.50. Open 11 a.m.-8 p.m. Mon.Sat., 11 a.m.-7 p.m. Sun.

Ethnic Asian/Oriental CANTON INN: 947 North Park Drive, 428-6611. Appetizers, soups, poul-

try, beef, pork, seafood dishes. Average lunch $7. Average dinner $10.

Lunch buffet $5.83, Mon.-Sat. evening and Sun. $7.42. Open 11 a.m.-9 p.m. Sun.-Thurs., 11 a.m.-10 p.m. Fri-Sat. Reservations OK. CHARLIE’S MONGOLIAN BARBEQUE: 315 E. Diamond Ave., 423-9897. Large selection of Asian-style vegetables and meats cooked on a hot griddle while you watch. Lunch $5. Dinner $6. Salad and dessert bar $2.

Open 11 a.m.-9:30 p.m. Sun.-Thurs., 11 a.m.-10:30 p.m. Fri.-Sat. No checks.

China King: 590 E. Diamond Ave., 423-1896. Traditional Chinese entrees.

Average meal $6.99. Open 11 a.m.-10 p.m. Mon.-Sun. China Super Buffet: 127 N. Burkhardt Road, 476-8788. Open 11 a.m.-10 p.m. Sun.-Thurs., 11 a.m.-11 p.m. Fri.-Sat. Lunch: $6.75; Dinner: $8.99; Sunday: $8.99.

China Village: 8423 Bell Oaks Center, Newburgh, Ind., 858-8238. Open 11 a.m.-10 p.m. daily. Buffet $8.15.

Chopstick House Restaurant: 5412 E. Indiana St., 473-5551. Chinese buffet. Lunch $4.75. Dinner $7.25. Open 11 a.m.-9 p.m. Tues.-Sat., 11 a.m.8:30 p.m. Sun. Closed Monday.

Crazy Buffet: 701 N. Burkhardt Road, 437-8803. Chinese buffet. Open for lunch 11 a.m.-3:30 p.m. Mon.-Sat. Dinner: 3:30-9 p.m. Mon.-Thurs., until 10 p.m. Fri.-Sat.; open 11 a.m.-9 p.m. Sun. FUJI YAMA: 915 North Park Drive, 962-4440. Soups, salads, noodles, rice, sushi, hand rolls, chicken, beef, shrimp dishes. Lunch $6-$10. Dinner $10-$15. Lunch 11 a.m.- 2 p.m. Dinner 4-10 p.m. Mon.-Sun. Reservations OK. No checks.

Golden Buddha: 3221 Taylor Ave., 473-4855; 5066 S.R. 261, Newburgh, Ind., 853-2680. Lunch $4.25. Dinner $7.25. Open 11 a.m.-9 p.m. Mon.Thurs., 11 a.m.-10 p.m. Fri., 11:30 a.m.-10 p.m. Sat., 11:30 a.m.-9 p.m. Sun. GRACIE’S CHINESE CUISINE: 12500 U.S. Highway 41-N., 868-8888. Lunch buffet $7.25. Dinner buffet $7.45, $8.45 on weekends. Open 11 a.m.-9 p.m. Tues.-Sun. Closed Mon. Reservations OK. IWATAYA JAPANESE RESTAURANT: 8401 N. Kentucky Ave. (at Mount Pleasant Road), 868-0830. Traditional Japanese dishes, sushi menu. Lunch $7-15. Lunch 11:30 a.m.-1:30 p.m. Tues.-Sat. Dinner $11-$25. Dinner 5-9:20 p.m. Mon.-Sat. Reservations OK. No checks.

Hot Fiddlers!

Since 1943

www.knobhilltavern.com Hwy 662 / Newburgh / 853-9550 94 March | April 2014 Evansville Living 2094 Chosen Ev Living OL.indd 1

2/21/14 11:26 AM

Jaya’s Restaurant: 119 SE Fourth St., 422-6667. Authentic Korean cuisine

and sushi. Lunch $5-$7. Dinner $7-$10. Lunch hours: 11 a.m.-3 p.m.

Mon.-Sat. Dinner hours: 5-9 p.m. Mon.-Thurs., until 10 p.m. Fri.-Sat. Closed Sun. Reservations OK. H KanPai: (Sushi, 2014) 4593 Washington Ave., 471-7076. International fare, Japanese sushi bar, beer, wine, sake. Lunch $6-$9. Dinner $10-$20.

Open 11 a.m.-10 p.m., Mon.-Sat., 11 a.m.-9 p.m. Sun. No checks.

Lincoln Garden: 2001 Lincoln Ave., 471-8881. Chinese appetizers, soups, lunch platters, and entrees including crab Rangoon and General Tso’s chicken. Average price $6. Hours 11 a.m.-9:30 p.m. Mon.-Thurs., until 10 p.m. Fri.-Sat., 11:30 a.m.-9 p.m. Sun.; lunch special $4.99. 11 a.m.-3 p.m. Sushi to go.

Lucky Dragon Chinese Restaurant: 4313 E. Morgan Ave., 479-5006. Average meal $8. Open 4:30-8 p.m. Mon., 11 a.m.-8 p.m. Tues.-Thurs., 11 a.m.-9 p.m. Fri.-Sat., noon-8 p.m. Sun. No checks.

Mama’s Kitchen: 1624 N. Green River Road, 479-7168. Stir-fried dishes, soups. Open 11 a.m.-9 p.m. every day. Lunch $8. Dinner $8. Reservations OK. No checks.

MANDARIN GARDEN: 2013 N. Green River Road, 476-7088. Lunch buffet $6.25. Evening buffet $8.25-$10.25. Seafood buffet Fri.-Sat. Carry out, private parties available. Open 11 a.m.-9 p.m. Mon.-Sun. Reservations OK. No checks.

Nagasaki Inn, Japanese Steak House & Sushi Bar: 5720 Virginia St., 4731442. Meals $8-$14. Sushi priced separately. Open 4-9:30 p.m. Mon.Thurs., 4-10 p.m. Fri.-Sat., 4-9 p.m. Sun. Lunch is served daily from 11:30 a.m.-2 p.m. Reservations OK. No checks.

Roppongi Japanese Steak & Sushi: 7221 E. Indiana St., 437-5824. Sushi, filet mignon, New York strip, and hibachi. Meals: $10 lunch; $15-$20 dinner.

Lunch hours: 11 a.m.-2 p.m. Mon.-Fri. Dinner hours: 4-9:30 p.m. Mon.Thurs.; until 10:30 p.m. Fri. 11 a.m.-10:30 p.m. Sat.; until 9 p.m. Sun. Full bar.

Shing Lee: 215 Main St., 464-2769. Cantonese menu. Average lunch $4.75.

Average dinner $7-$15. Lunch 11 a.m.-2 p.m. Mon.-Fri., dinner 4:30-7 p.m. Mon.-Thurs., until 9 p.m. Fri.-Sat. Reservations OK. No checks.

Taste of China: 4579 University Drive, 422-1260. Open 10:30 a.m.-9:30 p.m. Sun.-Thurs., 10:30 a.m.-10 p.m. Fri.-Sat. Lunch $3.95. Dinner $6.25.

No checks.

Teppanyaki Grill & Supreme Buffet: 201 B. N. Green River Road, 4746660. Asian buffet. Lunch: $6.99; Dinner: $9.99. 11 a.m.-9:30 p.m. Sun.Thurs.; until 10:30 p.m. Fri.-Sat.

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meetmeatzuki.com EvansvilleLiving.com March | April 2014 95

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Dining Directory Thai Chow, oriental foods: Route 1, Fort Branch, Ind., 753-3878. Classic

Thai food. Meals $7-$10. Open 10 a.m.-7 p.m. Mon.-Sat. Closed Sun. Reservations OK. No credit cards.

THAI PAPAYA CUISINE: 1434 Tutor Lane, 477-8424. Authentic Thai cuisine, including phad Thai, papaya salad, spicy prawn soup, and satay.

Meals $8-$10. Open 11 a.m.-9 p.m. Mon.-Thurs. 11:00 a.m.-10 p.m.

Fri.-Sat. 11:00 a.m.-9 p.m. Sun. Free private dining now available to accommodate 25-30 people.

TOKYO JAPAN RESTAURANT: 3000 N. Green River Road, 401-1020. Hibachi grill: chicken, beef, shrimp, and scallops. Meals $7-$10. Open 11 a.m.9:30 p.m. Mon.-Sun., 11 a.m.-10:30 p.m. Fri.-Sat., closed Tues.

Tokyo Teppanyaki: 2222 U.S. Highway 41-N, Henderson, Ky. 270-8691968. Hibachi grill. Meals $7-35. Open 11 a.m.-2:30 p.m., 4:30-9:30 p.m.

Mon.-Thurs., 11 a.m.-2:30 p.m., 4:30-10:30 p.m. Fri., noon-10:30 p.m.

Sat., noon-9 p.m. Sun. Two Brothers: 3806 N. First Ave., 423-6188. Authentic Chinese food prepared in Cantonese, Hunan, Szechuan styles, buffet and menu items.

Lunch under $6. Dinner under $11.30. Open 11 a.m.-9 p.m. daily. No checks.

VIETNAMESE CUISINE: 4602 Vogel Road, 479-8818. Vietnamese fare, including traditional noodle dishes. Meals $7-$10. Open 11 a.m.-9 p.m.

Mon.-Tues., 11 a.m.-9:30 p.m. Fri.-Sat., 11 a.m.-7 p.m. Sun. WOK ‘N’ ROLL: 311 S. Green River Road, 479-3118. Sweet and sour chicken, General Tso’s chicken, egg rolls, egg drop soup, crab Rangoon. Average meal: $5. Open 10 a.m.-9 p.m. Mon.-Sat. Closed Sun. YEN CHING: 406 S. Green River Road, 474-0181. Weekday lunch specials $4, evening menu items $7-$12. Sunday buffet 11 a.m.-2:30 p.m., $7.75.

Open 11 a.m.-10 p.m. Mon.-Thurs., until 10:30 p.m. Fri.-Sat., until 9 p.m.

Sun. Reservations OK. No checks.

ZUKI: JAPANESE HIBACHI GRILL & SUSHI LOUNGE: 448 N. Green River Road, 477-9854. Sushi and hibachi-grilled foods. Average meal $15. Lunch open 11 a.m.-2 p.m. Sun.-Sat. Dinner open 4-9 p.m. Sun.-Thurs., 4-10 p.m. Fri.-Sat. No checks.

German H Gerst Haus: (Place for a Beer, 2014) 2100 W. Franklin St., 424-1420.

Soups, salads, sandwiches, dinner entrees. Traditional German cuisine. Large imported beer list. Meals $7-$14. Open 11 a.m.-10 p.m.

Mon.-Thurs., until 11 p.m. Fri.-Sat., 11 a.m.-9 p.m. Sun. No weekend reservations.

Schnitzelbank Restaurant: 393 Third Ave., Jasper, Ind., 482-2640.

Authentic German food. Prices range from $10-$20. Open 8 a.m.-10 p.m. Mon.-Sat.

Greek Acropolis Authentic Greek Cuisine & Spirits: 501 N. Green River Road,

475-9193, open 11 a.m-9 p.m. Mon.-Thurs., 11 a.m.-10 p.m. Fri.-Sat., 11 a.m.-3 p.m. Sun.; The Acropolis Express, (Insdie YWCA) 118 Vine St., 424-7335, open 11 a.m.-1:30 p.m. Fine Greek dining, Greek-American cuisine, chicken, beef, lamb, salads. Will offer a portion of the menu at the Ford Center (1 SE Martin Luther King Blvd.). Average lunch $6.

Dinner $10-$20. Reservations OK.

Indian TAJ MAHAL: 900 Tutor Lane, 476-5000. Tandoori chicken, paneer tikka, panjabi curry, kadai paneer, and more. Lunch buffet daily. Around $8.

All-day buffet Sun. Dinner $10-$14. Open 11 a.m.-2:30 p.m. and 5-10 p.m. Mon.-Sat., 5 p.m.-9 p.m. Sun.

Irish Rí Rá Irish Pub & Restaurant: 701-B Riverside Drive, 426-0000. Tradi-

tional Irish pub cuisine. Wide range of bottled and tap beers. Average meal $10-$13. Open daily for lunch and dinner. Open 11 a.m.-11 p.m. Mon., 11 a.m.- midnight Tues.-Wed., 11 a.m.-1 a.m. Thurs., 11 a.m.-3 a.m. Fri., 1 p.m.-3 a.m. Sat., noon-9 p.m. Sun. No checks. Discover not accepted.

Italian/Mediterranean al dente: 318 Main St., Suite 100, 492-4567. Open 7 a.m.-3 p.m. Mon.-Fri.

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96 March | April 2014 Evansville Living

Specializes in handmade pasta, pastries, and BBQ. Daily special of salad bar, cup of soup, and drink, $5.99. Chef operated.

ANGELO’S: 305 Main St., 428-6666. Pasta, chicken, seafood, veal, pizzas.

Lunch $4-$5. Dinner $10-$15. Open 11 a.m.-9 p.m. Mon.-Thurs., until 10 p.m. Fri. 4-10 p.m. Sat. Closed Sun. Full bar.

Biaggi’s Ristorante Italiano: 6401 E. Lloyd Exp., 421-0800. Italian cuisine. Lunch $5-$10. Dinner $6-$16. Carryout available. Open 11 a.m.-9 p.m. Sun., until 9:30 p.m. Mon.-Thurs., until 10:30 p.m. Fri.-Sat. Reservations OK. Café Arazu: 17 W. Jennings St., Newburgh, Ind., 842-2200. Pitas, wraps, shish kebabs with lamb, chicken, and beef. Open 11 a.m.-9 p.m. Mon.Thurs., 11 a.m.-10 p.m. Fri-Sat. Closed Sun. DiLegge’s: 607 N. Main St., 428-3004. Plate lunches, soups, salads, sandwiches, pasta specialties. Lunch $5-$8. Dinners include pasta specialties, Italian veal, seafood, chicken entrees. Dinner $13-$18.

Kitchen open 11 a.m.-9 p.m. Mon.-Thurs., 11 a.m.-10 p.m. Fri., 4-10 p.m.

Sat. (sandwiches and appetizers available until 11 p.m.). Closed Sun. Reservations OK. House of Como Restaurant: 2700 S. Kentucky Ave., 422-0572. American and Arabian specialties. Meals $8-$20. Open 4-9 p.m. Tues.Thurs., 4-9:30 p.m. Fri.-Sat.

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Little Italy: 4430 N. First Ave., 401-0588. Italian and Mediterranean

pizzas, soups, salads, pasta, chicken, and sandwiches. Full service lunch and dinner and catering options. Open 11 a.m. to 9 p.m.

Mon.-Sat. Reservations OK. MAMA MIA’S: 421 NW Riverside Drive, 433-4227. Pizza, pasta, soups, and salads. Open 11 a.m.-9 p.m. Wed.-Sun. Closed Mon.-Tues.

MANNA MEDITERRANEAN GRILL: 2913 Lincoln Ave., 473-7005. Stuffed grape leaves, gyros, shish kebabs. Meals $10-$15. Open 11 a.m.-9 p.m. Mon.-Sat. Closed Sun. MILANO’S ITALIAN CUISINE: 500 Main St., 484-2222. Pizzas, pasta, baked sandwiches, dinner entrees. Lunch $5. Dinner $10-$12.

Lunch 11 a.m.-2 p.m. Mon.-Fri. Dinner 4:30-8 p.m. Mon.-Thurs., until 9 p.m. Fri.-Sat. Closed Sun. Catering. Reservations OK. No checks.

H Olive Garden: (Spaghetti, 2014) 1100 N. Green River Road, 4732903. Soups, salads, pasta, luncheon entrees. Average lunch $6. Dinner adds larger portions to lunch menu. Dinner $8-$15.

Opens daily 11 a.m. Closes 10 p.m. Sun.-Thurs., 11 p.m. Fri.-Sat. Reservations OK. PITA PAN: 4222 Bell Road, Newburgh, Ind., 853-9555. Gyros, pitaburgers, shish kebabs, baklava. Meals $5-$10. Open 10:30 a.m.-8:30 p.m. Mon.-Thurs., 10:30 a.m.-9 p.m. Fri.-Sat., 11 a.m.-6 p.m. Sun. Smitty’s Italian Steakhouse: 2109 W. Franklin St., 423-6280. Premium steak, pasta, pizza, Italian favorites. Items $15-$30. Open 11 a.m.- 10 p.m. Sun.-Thurs., 11 a.m.-11 p.m. Fri-Sat. Reservations OK.

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Mexican dishes, grilled steak dinners, and more. Dine-in or carry out.

Open 11 a.m.-10 p.m. Mon.-Thurs., until 10:30 p.m. Fri.-Sat., until 9:30 p.m. Sun. Cancun Mexican Restaurant: 341 S. Green St., Henderson, Ky. 270-826-0067. Fajitas, burritos, quesadillas, enchiladas, seafood, Mexican-style steaks, and more. Lunch special $6. Dinner $6$20. Open 11 a.m.-9 p.m. Mon.-Thurs., 11 a.m.-10 p.m. Fri.-Sat., 11:30 a.m.-8:30 p.m. Sun. Chipotle: 499 N. Green River Road. 471-4973. Tacos, burritos, salads, drinks, chips, guacamole. Open 11 a.m.-10 p.m. Mon.-Sun. EL CHARRO MEXICAN RESTAURANT: 720 N. Sonntag Ave., 421-1986.

Occasional mariachi band performances. Specialties include paella and chimichangas. Meals $5-$8. Open 11 a.m.-9 p.m. Mon.Thurs., 11 a.m.-10 p.m. Fri.-Sat., 11 a.m.- 8 p.m. Sun. EL patron: 4492 First Ave. 319-7213. The owners of El Charro have opened this restaurant on the North Side offering authentic Mexican cuisine. Open 11 a.m.-9 p.m. Mon.-Thurs., 11 a.m.-10 p.m.

Fri.-Sat., 11 a.m.-8:30 p.m. Sun. EL RIO: 1919 N. Green River Road, 471-1400. Authentic Mexican dishes.

Lunch starting at $3.50. Combos including soft drink $5.99. Dinner $6-$12. Open 11 a.m.-10 p.m. daily. Reservations OK except Friday.

No checks.

Hacienda: 990 S. Green River Road, 474-1635; 711 N. First Ave., 4236355; 5044 Pearl Drive, 422-2055. Tex-Mex menu available all day. Average lunch $6, dinner $10-$12. Open 11 a.m.-11 p.m. Mon.Thurs., 11 a.m.-midnight Fri.-Sat., 11 a.m.-10 p.m. Sun. Reservations OK. No checks.

Jalisco Mexican Restaurant: 4044 Professional Lane, Newburgh, Ind., 490-2814. Authentic Mexican cuisine. Average meal $10-$15.

Open 11 a.m.-10 p.m. Mon.-Thurs., 11 a.m.-10:30 p.m. Fri.-Sat., 11 a.m.-9 p.m. Sun. No checks.

LA CABAÑA: 821 S. Green River Road, 477-3351. Authentic Mexican entrees and seafood. Most lunches under $5. Most dinners under $8. Open 11 a.m.-10 p.m. Sun.-Thurs. and 11 a.m.-11 p.m. Fri.Sat. Reservations OK. La Paz Mexican Restaurant: 528 S. Main St., Henderson, Ky., 270826-3636. Traditional Mexican food. Average meal $10. Open 10 a.m.-10 p.m. Mon.-Sat. Reservations OK. H Los Bravos: (Taco, 2014) 3534 N. First Ave., 424-4101; 834 Tutor Lane, 474-9078; 4630 W. Lloyd Exp., 464-3163. Traditional Mexican menu. Most lunches under $5. Most dinners under $10. Open 11 a.m.-10 p.m. Mon.-Thurs., 11 a.m.-10:30 p.m. Fri.-Sat., 11 a.m.-9 p.m. Sun. Reservations OK. No checks.

Los Portales Mexican Grill: 3339 Green River Road, 475-0566. Authentic Mexican dishes, grilled steak dinners, and more. Dine-in or carry out. Open 11 a.m.-9:30 p.m. Mon.-Thurs., until 10 p.m.

Fri.-Sat., until 9:30 p.m. Sun. LOS TORIBIO: 1647 S. Green St., Henderson, Ky., 270-831-2367; 2810 U.S. Highway 41-N., Henderson, 270-830-6610. Traditional Mexican cuisine. Lunches $4-$6. Dinners $6-$11. Open 11 a.m.-9 p.m.

Mon.-Thurs., until 10 p.m. Fri.-Sat., closed Sun. Reservations OK. Los Tres Caminos: 12100 U.S. Highway 41-N., 868-8550. Authentic Mexican cuisine including chimichangas, burritos, Mexican pizza, and quesadillas. Meals: $8. Open 11 a.m.-9 p.m. Sun.-Thurs., until 10 p.m. Fri.-Sat. Moe’s Southwest Grill: 6401 E. Lloyd Exp. (inside The Evansville Pavilion), 491-6637. Fresh Mexican cuisine. Meals $4-$8. Beer, wine, margaritas. Open 11 a.m.-9 p.m. Mon.-Sun.

Qdoba Mexican Grill: 922 N. Burkhardt Road, 401-0800. Fresh Mexican

cuisine, bottled beer, margaritas, and catering. Open 10 a.m.-9 p.m. Mon.Thurs., 10 a.m.-10 p.m. Fri.-Sat., 10 a.m.-8 p.m. Sun. No checks.

Riviera MEXICAN Grill: 10604 S.R 662. Newburgh, Ind., 490-9936.

Fajitas, quesadillas, nacho platters, taco salads, and chimidogs. Open 11 a.m.-9 p.m. Mon.-Thurs., 11 a.m.-10 p.m. Fri.-Sat., 11 a.m.-8 p.m. Sun. Taco Tierra: 420 S. Green River Road, 402-8226. Mexican fast food.

Open 10 a.m.-10 p.m. Mon.-Thurs. & Sat., 10 a.m.-11 p.m. Fri., 10 a.m.-9 p.m. Sun. No checks.

Tumbleweed Southwest Grill: 1868 U.S. Highway 41-N., Henderson, Ky., 270-869-9800. Southwestern-style meals, chicken, steak, fajitas, salads. Lunch $5-$7. Dinner $9-$12. Open 11 a.m.-10 p.m. Sun.-Thurs., 11 a.m.-11 p.m. Fri.-Sat. No checks.

Spanish ECLIPSE SPANISH TAPAS BAR AND RESTAURANT: 113 SE Fourth St., 463-6040.

Cold and hot tapas including olives, nuts, cheeses, paella (saffron rice with seafood, chicken, and Spanish chorizo), and seafood dishes, plus Spanish wines, beers, and sangria. Tapas $5-$12. Lunch hours: 11:30-2 p.m. Fri.; dinner hours: 4:30-9 p.m. Mon.-Thurs.; 4:30-10 p.m.

Fri.-Sat. Closed Sun.

Tavern Food Bokeh Lounge: 1007 Parrett St., 909-0388. Sandwich baskets and subs.

Full bar and live music. $10-$30. Open 5 p.m.-3 a.m. Tues.-Sat.

CORNER POCKET BAR & GRILL: 1819 N. Fulton Ave., 428-2255. Soups, salads,

sandwiches, plate lunches, pizzas, stuffed baked potatoes, and appetizers. Breakfast available all day. Plate lunches $5. Open 7 a.m.-3 a.m.

Mon.-Sat., 10 a.m.-midnight Sun. 18 and over. Live entertainment Sun. Darmstadt Inn: 13130 Darmstadt Road, 867-7300. Soups, salads, sandwiches, plate lunches. Dinner entrees include steaks, fried chicken, seafood. Most lunches under $6. Dinner $8-$12. Kitchen open 7 a.m.-3 a.m. Mon.-Sat., 9 a.m.-6 p.m. Sun. Sandwiches available until 10 p.m. daily except Sun. No reservations.

DAVE’S SPORTSDEN PIZZA & PUB: 701 N. Weinbach Ave., #110, 479-8887.

Lyleboli, TNT burger, Brew City fries. Meals $5. Open 11 a.m.-11:30 p.m.

Mon.-Thurs., 11 a.m.-12:30 a.m. Fri.-Sat., 11 a.m.-11 p.m. Sun. Deerhead Sidewalk Cafe: 222 E. Columbia St., 425-2515. Soups, salads, sandwiches, double-decker pizzas. Meals $7-$10. Kitchen open 11 a.m.-11 p.m. Mon.-Thurs., 11 a.m.-midnight Fri.-Sat., noon-midnight Sun. Reservations OK. Fred’s Bar and Grill: 421 Read St., 423-8040. Bar and family room. Classic tavern menu. Meals $5-$8. Kitchen open 10 a.m.-3 a.m. Mon.-Sat. Closed Sun. Reservations for large groups only. No checks. No credit cards.

Hickory Pit Stop: 1521 N. Main St., 422-6919. Barbecue chicken, turkey, pork, mutton, variety of side dishes. Average meal $6. Kitchen open 10 a.m.-midnight Fri., 11 a.m.-11 p.m. Sat., 11 a.m.-9 p.m. Sun. Reservations for large groups only.

H The Hilltop Inn: (Tavern Food, 2014) 1100 Harmony Way, 422-1757.

Sandwiches including brains, fried bologna, fried fish, salad bar, steaks, chicken, seafood entrees. Meals $6-$14. Kitchen open 11 a.m.9 p.m. Mon.-Thurs., until 10 p.m. Fri.-Sat. No weekend reservations.

Hooters: 4620 Lincoln Ave., 475-0229. Appetizers, including cooked and raw oysters, soups, salads, sandwiches. Average meal $6. Open 11 a.m.-midnight Mon.-Thurs., 11 a.m.-1 a.m. Fri.-Sat., noon-11 p.m. Sun. Reservations for large groups only. No checks.

Hornville Tavern: 2607 W. Baseline Road, 963-9318. Soups, salads, sandwiches, dinner entrees including 16-oz. smoked pork chops, fried chicken, steaks, daily specials. All items available all day. Open 11 a.m.9 p.m. Mon., Wed., Thurs., 11 a.m.-10 p.m. Fri.-Sat. Kitchen closed on Sun., bar open noon-6 p.m. Closed Tues.

K.C.’S TIME OUT LOUNGE & GRILL: 1121 Washington Square Mall, 437-9920.

Shrimp jammers, loaded fries, fried ravioli, egg rolls, Southwest burger, pulled pork sandwich, Italian beef and gravy, and more. $6-$10.

Open 11 a.m.-3 a.m. seven days a week.

Kipplee’s Stadium Inn: 2350 Division St., 479-1542. Fried appetizers, soups, salads, sandwiches, pizza. All meals available all day. Average meal $6. Kitchen open 11 a.m.-11 p.m. Sun.-Thurs., until 1 a.m. Fri.-Sat. No reservations. No checks.

Knob Hill Tavern: 1016 Highway 662 W., Newburgh, Ind., 853-9550.

Soups, salads, sandwiches, dinner entrees including shrimp, steak, chicken, fiddlers, hand-tossed pizzas. Meals $8-$15. Kitchen open 11 a.m.-10 p.m. Mon.-Thurs., 11 a.m.-11 p.m. Fri.-Sat., 11 a.m.-9 p.m. Sun. No reservations.

Koodie-Hoo’s: 231 W. Second St., Mt. Vernon, Ind. 838-5202. Burgers, seafood, sandwiches, and home-style meals. Full bar. $5-$15. Open 8 a.m.-1:30 a.m. Mon.-Sat. KT’S FIRE GRILL: 7247 Main St., Wadesville, Ind., 673-4996. Rib-eye and filet steaks, barbecued chicken, ribs, sandwiches, burgers, pizza, strombolis, and seafood. Average dinner $5-$8. Open 10 a.m.-9 p.m.

Mon.-Thurs., until 10 p.m. Fri.-Sat. Saloon hours: 10 a.m.-volume.

Lamasco Bar & Grill: 1331 W. Franklin St., 437-0171. Basic tavern menu including soups, salads, sandwiches. Breakfast served all day. Meals $5$9. Open 7 a.m.-3 a.m. Mon.-Sat., 11 a.m.-3 a.m. Sun. Reservations OK.

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7776/484-1066. Grilled pork tenderloin, hot ham and cheese on a hoagy, Greek salads, nachos and cheese. Average meal: $7-$10. Open 11 a.m.-3 a.m. daily.

O’BRIAN’S SPORTS BAR & GRILL: 1801 N. Green River Road, 401-4630. Irish tavern food, reubens, burgers, soup, salad. Lunch $8-$9. Open 11 a.m.3 a.m. daily. No checks.

PEEPHOLE BAR & GRILL: 201 Main St., 423-5171. Cheeseburgers, onion rings, fries, and the splitter (a fried hot dog). Meals $5. Open 11 a.m.-3 a.m. daily.

The Pub: 1348 Division St., 423-2121. Burgers, gyros, specialty sandwiches, salads, pita pizzas, Greek pastries, dinner entrees. Meals $6-$11. Kitchen open 11 a.m.-9 p.m. Mon.-Thurs., until 11 p.m. Fri., 4 p.m.-11 p.m. Sat., 11 a.m.-2 p.m. Sun. Reservations OK. Sara’s Harmony Way: 500 Church St., New Harmony, Ind., 682-3611.

Various wines, specialty beers, and an assortment of cheeses and salamis. Catering available. Open noon-6 p.m. Mon.-Thurs., until 8 p.m.

Fri. and Sat., until 5 p.m. Sun., limited hours in January and February.

The Sports Book Bar & Grill: 701-C Riverside Drive, 401-0309. Salads, sandwiches, wings, burgers, and beer. Meals: $4-$11. Open 11 a.m.-11 p.m. Sun.-Thurs., 11 a.m.-1 a.m. Fri.-Sat. SPORTSMAN’S BILLIARDS AND GRILLE: 2315 W. Franklin St., 422-0801. Hamburgers, chicken breasts, catfish plates. Meals $5-$10. Open 11 a.m.-3 a.m. daily.

St. Joe Inn: 9515 St. Wendel Road, 963-9310. Soups, salads, sandwiches, plate lunch specials, fiddlers, steaks, fried chicken dinners. Meals $4$7. Kitchen open 11 a.m.-9 p.m. Reservations OK. No credit cards. Not handicap accessible.

St. Philip Inn: 11200 Upper Mount Vernon Road, 985-5558. Soups, salads, sandwiches, plate lunch specials. Dinner after 4 p.m. including fried chicken, steaks, shrimp. Average lunch $6. Dinner $7-$12. Kitchen open 10 a.m.-10 p.m. Tues.-Sat. Closed Sun.-Mon. Stockwell Inn: 4001 E. Eichel Ave., 476-2384. Plate lunches, homemade soup, salads, sandwiches, steak, pork chops, fiddlers, brain sandwiches. Meals $5-$10. Bar open 11-3 a.m. Mon.-Sat. Kitchen open 11-1 a.m.

Mon.-Sat. Reservations OK. Yellow Tavern: 521 Church St., New Harmony, 682-3303. Must be 21 to enter. Traditional American food. Meals $9-$12. Carryout available.

Open 11 a.m.-close Mon.-Sat. No credit cards.

EvansvilleLiving.com March | April 2014 101

Dining Directory Breweries & Wineries Boucherie Vineyards and Winery: 6523 Keyway Drive, Spottsville, Ky.,

WATCH each night from 6 -10pm to BID on donated items that are auctioned off live to viewers like YOU. The WNIN Spring Auction supports the informative, entertaining and inspiring programming featured on WNIN.

270-826-6192. Wine tastings and winery tours. Tasting prices vary, $13 per bottle. Open 11 a.m.-6 p.m. Wed.-Sat. Carson Brewery 2404 Lynch Rd., 759-8229. American ales, wheats, brown ales, IPAs, and multiple seasonal products. Beers start at $6.50. Open to the public & tours 3 p.m. to 7 p.m. Wed., 3 p.m.-8 p.m. Fri., Sat.-Sun. Tasting room is open for rental Mon-Sun prices starting at $200 an hour, beer and catering purchased separately.

Monkey hollow winery: 11534 E. County Road 1740 N., Saint Meinrad, Ind., 812-357-2272. Open 11 a.m.-6 p.m. Tues-Sun. MYSTIQUE winery: 13000 Gore Road, Lynnville, Ind., 812-922-5612. Open 11 a.m.-6 p.m. Wed-Thurs., Sat-Sun. 11 a.m.-8:30 p.m. Fri. Pepper’s ridge winery: 4304 N. County Road 200 W., Rockport, Ind., 649-9463 (WINE). Wine tastings. Tastings are free. Bottles range from $8-$20. Open noon-6 p.m. Wed.-Sun. Ruby Moon Vineyard and Winery: 9566 U.S. Highway 41-A., Henderson, Ky., 270-830-7660. Visit for wine tastings, Kentucky-made cheese, and self guided tours. Rent out the “Audubon Room” for private parties, showers. Rates start at $175. Rent overnight ‘Sunset Suites” for $89 per night. 11 a.m.-6 p.m. Tues.-Sat. Closed Sun.-Mon. Tin Man Brewing Company: 1430 W. Franklin St., 618-3227. Appetizers, sandwiches, and dinners. Craft beer including pilsner, red ale, IPA, stout, and porter. 11 a.m.-11 p.m. Mon.-Thurs. 11 a.m.-midnight Fri.-Sat. 11 a.m.-9 p.m. Sun. WINDY KNOLL WINERY: 845 Atkinson Road, Vincennes, Ind., 812-7261600. Wine tastings, gift shop, gourmet items. Bottles range from $10-$35. Open noon-6 p.m. every day, except certain holidays.

Winzerwald Winery Evansville Tasting Room: 2021 W. Franklin St., 423-2427. Serves all of the great wines produced at the Winzerwald Winery, which is located in the Hoosier National Forest. Special wines include German favorites such as Mai Wine, Gluhwein, and even specialty holiday wines. Prices range $10-30.

Open 12 p.m.-7 p.m. Wed-Thurs., noon-8 p.m. Fri-Sat, noon5 p.m. Sun.

Catering ACROPOLIS AUTHENTIC GREEK CUISINE & SPIRITS: 501 N. Green River Road,

April 28-May 4, 2014 The 41st annual WNIN Spring Auction couldn’t happen without YOU the generous bidders and the businesses who donate the auction items.

Thank you for your support!

Please consider donating an item. www.WNINSpringAuction.org events@wnin.org or (812) 423-2973 for more information.

Call Gregg today about drum and percussion lessons.

• 27 years of experience • Individual and group instruction • Equipped with all professional percussion instruments

Gregg Martin

Percussion Instructor gregg@theguitarlab.com

1010 S. Weinbach Ave., Evansville, IN 47714 • (812) 402-5656 • www.theguitarlab.com

102 March | April 2014 Evansville Living

475-9193. Fine Greek dining, Greek-American and Mediterranean cuisine. On- and off-site catering. Restaurant includes up to 150-person banquet room. Acropolis Banquet Hall, 2508 U.S. Highway 41-N., caters up to 350 people.

Bauerhaus Mobile Catering: 759-9000. Customized menus from simple party trays with gourmet hors d’oeuvres to elegant seven-course meals. Specialize in private residential parties and grand corporate affairs with professional event coordination. Licensed bar services available. Exclusive caterer to The Pagoda Visitors Center. No party size limit. www.thebauerhaus.com.

CATERING BY ROBYN: 453-2679. Complete meals to go, party appetizers, dinner parties, business luncheons.

Cheryl Mochau, Personal Chef: 499-4631. Specializes in preparing and teaching others to prepare food for low-fat and special diets, including Atkins, salt-free, gluten-free, sugar-free, and others. Can cook for one to 12 people.

Edgewater Grille Catering: 858-2443. Specializes in cooking Smoked Pork Jacqueline and Salmon Elizabeth. No party size limit.

THE EVENT GALLERY BY MADELEINE’S: 956 Parrett St., 467-4255. From intimate gatherings to receptions up to 400 guests.

Frank’s Catering: 3012 Covert Ave., 475-9880 or 746-0214. Barbecue, ribs, baked macaroni and cheese, chess pie. 11 a.m.-7 p.m. Mon.-Sat. Cater every day by appointment. Will serve up to 600.

Just Rennie’s Catering: 401-8098 or 455-7927. Specializes in fine foods.

No party size limit.

Kirby’s Private Dining: 1119 Parrett St., 422-2230. Open by reservation only to private parties, receptions up to 250. Minimum $500 food tab. Menu arranged in advance with chef. Hours negotiable.

Kokies Food Service & Banquet Centers: 423-8229. Can prepare anything from tacos to lobster for clients. Will serve up to 600.

Madeleine’s A Fusion Restaurant: 423 SE Second St., 491-8611. Specializing in unique ingredients to make one-of-a-kind dishes. Private party rooms available or let Madeleine’s come to you.

The New Harmony Inn & Conference Center: 682-4491. Caters within a 50-mile radius of New Harmony, Ind., and offers a variety of food from steaks to sandwiches. Will serve up to 500.

Penn Station East Coast Subs: 137 N. Burkhardt Road, 479-7366; 4827 Davis Lant Drive, 402-7366; 5310 Pearl Drive, 434-7366; 1111 Barrett Blvd., Henderson, Ky., 270-826-7361; 3525 Frederica St., Owensboro, Ky., 270-683-1515. Off-site catering with free delivery. From 10-10,000 people. Perfect for business meetings, outings, and showers. Choose from boxed lunches, sandwich platters, and cookie platters. Tea and lemonade available by the gallon.

Schnitzelbank Catering: 888-336-8233 or 812-634-2584. 409 Third Ave., Jasper, Ind. Caters from your home-cooked favorites to elegant cuisine.

On the spot with mobile kitchens. Party size range is 20-20,000 people.

50

LVWOMANMAGAZINE.COM | FALL 2013

EvansvilleLiving.com March | April 2014 103

Chef Profiles & Local Flavors

Chef Profiles & Local Flavors

4482 N. First Ave. 812-423-0050 1801 Morgan Center Drive 812-402-5122 2691 W. Broadway, Princeton 812-635-0057 harborbayrestaurant.com

Special Advertising Section

420 Frederica St., Owensboro 270-852-8120 atbills.com

607 N. Main St., Evansville 812-428-3004 dileggesrestaurant.com

113 S.E. Fourth St., Evansville 812-463-6040 eclipsetapas.com

Bill’S ReStauRant changes menus and wines based on availability and season, as we search for the best products to express our love of finely crafted food and drink from every part of the globe. We combine international flair with downhome goodness, and we’re happy people seem to enjoy it.

DilEggE’S baked lasagna, like all the other items, comes from original family recipes.

We start with pasta and layer it with our own sliced Italian sausage, meatballs, and three kinds of cheese and cover it with DiLegge’s rich homemade meat sauce.

PAELLA MIXTA A Classic Spanish dish recipe of meat, chicken, seafood, and saffron rice originated in the fields of a region called Valencia, eastern coast of Spain. Its wonderful golden color is an essential part of the dish. Come to Eclipse try new things and have fun. Know that we will strive to serve you with love and gratitude.

104 March | April 2014 Evansville Living

Visit HArBor BAy at one of 3 locations. We are a full service seafood restaurant offering all your favorite seafood, steak, chicken dishes, and a full salad bar at the North location only.

Harbor Bay North Sat. Buffet 5 p.m. - 8 p.m.

Sun. Buffet 11 a.m. - 2 p.m.

Fried Chicken, Ham & Fish Unlimited soup & salad Bar

Mon. - Fri. includes dessert

1211 N. Tutor Lane, Ste. A, Evansville 812-473-2951 jgumbos.com

2003 lincoln ave., evansville 812-479-8272 jeannesgelato.com

102 S.E. 4th St., Evansville 812-490-8098 justrennies.com

JEAN LAfiTTE BowL Our famous Bumblebee Stew and Voodoo Chicken served over a flour tortilla and topped with shredded cheese and sour cream.

Gelato is a creamy, frozen dessert that combines centuries of Italian artistry and culinary genius. Anyone that has tasted authentic gelato will tell you that it is one of life’s true pleasures. “Gelato” translates to “frozen” in Italian, but has become the Italian word for ice cream. Gelato, unlike American ice cream, is lower in fat, greater density, and a warmer serving temperature. Visit for a variety of flavors.

DiScovEr our incredibly good cookies, now with the convenience of ordering online at JustRennies.com! Just Rennie’s Cookie Company’s gift boxes hold two to 24 cookies, baked fresh, individually sealed and carefully packed.

Choose from 10 flavors. We ship to overseas military bases at domestic rates, and to all 50 states.

Special Advertising Section

2913 Lincoln Ave., Evansville 812-473-7005 manna-grill.com

MAnnA’s Mission is to serve fresh, healthy food at an affordable price. Come and judge for yourself. Left: Manna’s Mediterranean Salad with Chicken, less than 300 calories. A fresh bed of chopped romaine lettuce with chopped tomatoes, cucumber, green onion tossed with lemon juice, olive oil, dry mint, and topped with grilled to order chicken shawarma.

Order Online Over half of all Papa John’s Pizzas are ordered online! What are you waiting for? papajohns.com

Use this QR code to Order Online!

500 Church St., new Harmony 812-682-3611 sarasharmonyway.com

2109 W. Franklin St., Evansville 812-423-6280 smittysevansville.com

GeorGe Bentel made his way to New Harmony in 1823 with his famous beer in tow. As time went by, the number of breweries brewing Bentel’s beer shrank. When Sara learned the beer was still being brewed in Aurora, Ind., she brought the Harmonist beer back home, and now features this dark German lager at Sara’s Harmony Way.

WElcomE to the newest member of the Gerst Haus, Sportsman’s family. Smitty’s Italian Steakhouse brings the finest Italian dishes made from old family recipes.

Or go to papajohns.com to order your next pizza today.

ST. JOE INN

905 north Park Drive, evansville 812-425-2261

1211 Tutor Ln., Evansville 812-402-6205 pitapitusa.com

Pie Pan has you covered for breakfast, lunch, and dinner – great home cooked meals all day long. In the evening, join us for one of our distinctive dinners, such as the Prime Rib. This dinner comes with a salad and baked potato.

FrEsh. hEaLThy. FasT. Pita Pit is an alternative to fast food restaurants — a place with great tasting food, less fat, and healthier options.

Everything is grilled fresh to order. Build your own pita from our 30 different toppings and 20 different sauces. Enjoy a pita for breakfast, lunch, or dinner!

ThE ST. JoE Inn has been Since 1836 around since 1836. Over the years, ownership has 9515 St. Wendel Road, Evansville changed, but the tradition of 812-963-9310 great food has always stayed the same. Our hand breaded Southern-style chicken, fried golden brown, is served with our home made bread. For an extra treat, try one of our home made desserts like apple pie with ice cream.

“LEgEndary Food, LEgEndary SErviCE.®” 7900 Eagle Crest Blvd., Evansville Our recipes use only the finest ingredients and all of 812-477-7427 texasroadhouse.com our recipes are made from

scratch every day! Our slow cooked Fall-off-the-Bone Ribs and Homemade Texas Red Chili have won awards all over America. We also lay claim to some of the most flavorful, freshly cut steaks anywhere.

EvansvilleLiving.com March | April 2014 105

Chef Profiles & Local Flavors

THE TIN FISH 300 W. Jennings St., Newburgh 812-490-7000

408 N. Main St., Evansville 812-424-9871 4 N. Weinbach Ave., Evansville 812-477-7500 8011 Bell oaks Drive, Newburgh 812-490-5555

1401 N. Boeke Road, Evansville (North of the Lloyd Expressway) 812-476-5405 • westernribeye.com

521 Church St., New Harmony 812-682-3303 theyellowtavern.com

ComE ENJoy the freshest seafood in the area along with one of our many great cocktails including: hand-muddled lemon drops, mojitos with fresh mint straight from our garden, and dirty martinis. Our North Atlantic Cod is lightly breaded and fried to a golden brown.

It is served with crisscut fries and our delicious sweet and sour coleslaw.

Try our specialty gourmet pizzas. We serve Lots-AMeat, Cousin Hazel’s Famous Meatball, Veggie Dream, Mexican Fiesta, Greek, and Vinny’s Pepper Planet to name a few. Cousin Hazel’s Famous Meatball is made with homemade spicy meatballs, garlic, pizza sauce, onions, green peppers and mozzarella cheese.

Perfectly PrePared steaks, ribs, seafood, pork chops, and more, all enhanced by our legendary salad bar and exceptional service in a relaxing atmosphere. A true Evansville tradition, updates inside and out at Western Ribeye & Ribs reflect our ongoing focus on giving both new and established guests the best in fresh, modern dining offerings.

THe Yellow TaverN proudly presents bread pudding as our signature dessert. Made with french bread, the dish is topped with pecans and a mild whiskey sauce. During the week, we also serve a variety of homemade pies in addition to a creamy refrigerated cheesecake.

106 March | April 2014 Evansville Living

Fresh. Relaxed. Delicious. Visit Biaggi’s and enjoy large portions of affordably-priced pastas, soups and salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available in a comfortable, relaxing atmosphere. Our private event room and wine room are perfect for making your next gathering an event to remember. Lunch and dinner served daily. For more information, visit www.biaggis.com.

6401 E. Lloyd Expressway • Evansville 812-421-0800 • www.biaggis.com

A proud family tradition of quality since 1967.

Now in our third generation of providing the tri-state area with the most delicious donuts, cakes, & cookies, all served with a friendly smile. We specialize in fun food and consider it a privilege to provide you & your family with only the finest bakery treats.

Visit us soon and see our newest tiered party cake designs. We have many custom cookie options that are sure to satisfy you and your party guests. Not to mention our exclusive recipe donuts and pastries which have even been mentioned in Saveur Magazine as one of the top 12 in the country!

We take pride in our coffee! Custom blended with only select arabica beans and winner of the readers choice awards for best coffee 8 years running. And our fit frappes and smoothies just can’t be beat.

Stop by today and see why...

Special Advertising Section

Bienvenido!

El Patron Mexican Restaurant is new on Evansville’s North Side. We offer the finest Mexican cuisine in the Tri-State Area, with our motto being: Make it good, Make it fast, and Make it affordable. Daily lunch specials are only $7. We offer many specialties such as our famous fajitas. We use a special recipe to cook tender strips of marinated chicken breast or strips of steak with sautéed onions, bell peppers and tomatoes, garnished with lettuce, guacamole, sour cream, pico de gallo, Mexican rice, refried beans, and tortillas. And, choose up to three of your favorite entree items to make your own combination.

Jayson Munoz took ownership at Kanpai four years ago. From the service to the food, Jayson immediately started making new and exciting changes. One exception: The sushi that Evansville has loved for over 15 years remains. Now, people can come to a locally owned sushi place with a big-city Voted best sushi in Evansville 2014 atmosphere and fresh fusion cooking.

Whether it be sushi or a new beer, we want people to come where we know your name and assist you in trying new things. We also want to do this while keeping everything at moderate prices. We want you to have an affordable, fast, and healthy choice at lunch. Our four-course bento box lunch is totally customizable. We use organic vegetables, free-range chicken, and grass-fed beef. As winners of the Best of Evansville 2014 for Best Sushi, our large sushi boat includes six different rolls and a choice of two soups or salads. It is a deal worth trying.

Wednesday night is Ladies’ Night at Kanpai. It’s a night when ladies can come out, kick back, and relax with live music and $8 bottles of wine.

We also host parties and will even bring our sushi artist to your home for private parties. Whatever the occasion may be, Kanpai will work with you.

943 North Park Drive, Evansville 812-402-6500 • elpatronevv.com

4593 Washington Ave. • Evansville 812-471-7076 • www.mykanpai.com

401 W. 2nd St., Owensboro, KY 270-686-8202 This delectable franchise is operated by local owner Lauren Nicholson. Gigi’s Cupcakes are made daily from scratch in their kitchen, conveniently located on Burkhardt Road near Panera Bread and The Wine Vault.

Gigi’s Cupakes bakes fresh cupcakes every day, offering gluten-free choices and 12 different flavors daily. With a menu that changes each day, customers are always able to try something new.

Recently, the franchise has begun to offer Gigi’s Stuffed Cookies – two baked-from-scratch cookies stuffed with buttercream frosting – and six different varieties of tasty cheesecake cupcakes. The store is open Monday through Saturday from 10 a.m.-7 p.m. Gigi’s Cupcakes happily delivers for any occasion. Now, five years later, Gigi’s Cupcakes is spreading love one cupcake at a time in more than 97 locations in 23 states across the country.

236 N. Burkhardt Road • Evansville 812-437-9149 • www.gigiscupcakesusa.com

Lure Seafood and Grill is a new restaurant concept that is sure to impress. Not only is Lure located in Owensboro’s newest and grandest hotel in the heart of the new downtown river walk and parks; it also strives to offer fantastic ambiance, heartwarming hospitality, and exquisite food with classic cocktails of the same caliber. While offering a menu that is not only approachable to anyone’s palate, it is also accessible to anyone’s pocketbook. Seafood may be in the title, however, the range of the menu far exceeds that limitation. Everything from Lobster tails, steaks, and great sushi to your favorite homestyle classics such as shrimp and grits, macaroni and cheese, and burgers are all commonplace at your favorite table in Lure. So, come visit this unique establishment on your next intimate dinner for two, with your family and friends, or your next business meeting.

EvansvilleLiving.com March | April 2014 107

Chef Profiles & Local Flavors

Old Chicago is a neighborhood favorite, famous for our friendly service, and known for our pizzas available in two styles of crust crafted using fresh ingredients.

Enjoy our line-up of specialty pizzas or build your own on our signature Chicago-Style Deep Dish crust, or our newest crust, the Tavern Thin, square-cut, light in texture and crispy end-to-end. Our menu also offers shareable appetizers, delicious pastas, calzones, salads, sandwiches, and desserts including Old Chicago’s Famous Big Cookie. Since nothing complements pizza better than beer, Old Chicago also offers 110 different brews from around the world with 30 on draft.

Established in 1976, Old Chicago opened its first location in Boulder, Colo. The restaurant was operated on a few basic principles: Serve up delicious, hand-crafted pizza, the best lineup of cold beers in town, and always treat guests like family. Now, more than 36 years, Old Chicago is still a neighborhood favorite, offering a fun, casual environment that the whole family can enjoy.

6550 E. Lloyd Expressway • Evansville 812-401-1400 • www.oldchicago.com

The inspiraTion behind Perfectly Fresh was Bob’s many years of seeing his customers painfully willing themselves to eat tasteless, lifeless food. He knew that healthy food didn’t have to taste like cardboard. We sought out and partnered with the area’s best chef. Blake Kollker brings a wealth of culinary experience including time as Kenny Blake Kollker, chef Chesney’s personal chef and most recently as the Executive Chef at the Evansville Country Club.

Chef Blake elevates the meals with fresh herbs, spices and house-made stocks and sauces.

West: 200 N. Rosenberger Ave. North: 8700 N. Kentucky Ave. East: 345 Bentee Wes Court Newburgh: 8120 High Pointe Drive 812-760-1474

Penn Station East Coast Subs www.penn-station.com

Penn Station East Coast Subs was founded in 1985. Twentyseven years later, there are over 290 locations, and all nine locations in the Evansville region are locally owned and operated by owners Jeff and Kendra Kelsey. In 2008, Mr. Kelsey was named Franchise of the Year for the Penn Station franchise system.

At Penn Station, your freshgrilled sub sandwiches, fresh-cut homemade french fries, trays of fresh-baked cookies, and fresh-squeezed lemonade are made fresh to order. Our catering program features boxed lunches, catering trays of fresh sub sandwiches, and gallons of iced tea and freshsqueezed lemonade. Check out the local website for Penn Station at www.psevansville.com.

Evansville: 2 East Side Locations, West Side, Newburgh and Kentucky: Henderson, 2 Owensboro Locations, Elizabethtown, Radcliff

108 March | April 2014 Evansville Living

Aaron and Stephanie Peckenpaugh began their pursuit of the perfect pizza in 2011 as they sought to bring Evansville authentic wood-fired pizza. After working with some of the industries top pizza makers, they opened The Pizza Revolution.

They have been perfecting their recipes and menu since. Sourcing as many fresh and local ingredients as possible, they bring a new take on pizza to Evansville. Their authentic Napolitano style pizzas boast flour and tomatoes from Italy and hand stretched fresh mozzarella. As a mobile food operation, they attend the areas best events and parties making pizzas in their 1,000 degree oven in 2 minutes!

9901 Petersburgh Road, Evansville • 812-430-5945

Special Advertising Section

Executive Chef Jeremiah Galey is a 25-year-old Posey County native already with 10 years experience under his belt. Learning under celebrated chefs, Galey has honed a style all his own.

“I’ve been working on the best possible ways to fuse different cultural and ethnic flavor combinations with the Red Geranium’s signature Midwestern American cuisine. I’m just a huge fan of food; both preparing and eating.”

This year marks New Harmony’s bicentennial and the Red Geranium Restaurant’s 50th anniversary. Says Chef Galey, “To say the restaurant has been open for 50 years is a bold statement in itself, but to consider that that’s an entire quarter of this town’s rich history is incredible. It’s become a landmark all it’s own.”

520 North St. | New Harmony, IN 47631 | 812-682-4431

Tin Man Brewing Co., is a full-production craft brewery offering fresh, locally brewed beer to Evansville. Our tasting room is open daily, where you can enjoy all of our brews, a selection of locally produced wine, and a modern gastropub cuisine with an emphasis on using organic products. Enjoy an evening of live music on Tuesdays, a uniquely crafted beer from our small batch releases on Fridays, or a guided behind-the-scenes tour of the brewery offered on Saturdays.

1430 W. Franklin St., EvanSvillE 812-618-3227 • tinmanbrewing.com

A Long Standing

TRADITION

25 years in business in the the Tri-State Area

Weekly specials prepared by Chef Marvin.

Monday-Friday Lunch $8 Hibachi

Stoll’s Country Inn Restaurant, Bakery, and Catering is celebrating 25 years in business in the Tri-State area. Boasting a long tradition of Home Style cooking. Stoll’s Country Inn began in Linton, Ind. in 1989, and has amassed quite a group of loyal customers in their 25 years of existence.

This August, Rodney and Carla Miller, Owner-Operators, and their family, proudly will mark their nine-year anniversary at the Evansville location. The Millers extend a warm invitation to you to enjoy a large selection of delicious foods, great service with wonderful southern hospitality.

(steak, chicken, shrimp...including appetizer)

Lunch Specials $8

Monday: Rice Toppings Tuesday: Sizzling Platters Wednesday: Ramen Noodles Thursday: Yakisoba Friday: Hot Boxes (Doesn’t Include Sushi) Wednesday

19820 Castle Creek Dr., Evansville 812-867-7730 12188 Indiana 54 Linton, IN 812-847-2477

Lady in Red

50% off 2 sushi rolls

Thursday

Friday and Saturday

Bucket of beer and 1 order of seared oysters $10

$7 Sushi Hibachi Dinner 20% off Long Island Iced Tea $4 All Night

Zuki Night Out

Happy Hour, 4-5 p.m.

1448 N. Green River Road • Evansville 812-477-ZUKI • www.meetmeatzuki.com

EvansvilleLiving.com March | April 2014 109

italian

Biaggi’s RistoRante italiano 6401 E. LLoyd ExprEssway EvansviLLE (812) 421-0800

Hours: Mon.-thurs. 11 a.m.-9:30 p.m.

Fri.-Sat. 11 a.m.-10:30 p.m.

Sun. 11 a.m.-9 p.m.

House Specialties: Bruschetta, Fettuccini with lobster, White Chocolate Bread Pudding Atmosphere: Relaxed, Casual Credit Cards: MC, Visa, amEx, Discover

APPETIZERS

SOUP / SALAD

Stuffed Mushrooms $7.99 Stuffed and seasoned with Italian sausage, spinach, garlic, white wine, and herbed butter.

Tuscan Minestrone

$4.99

Sherry Tomato

$4.99

Chicken Florentine

$4.99

Calamari Fritti $9.99 Tender calamari, lightly breaded, fried, and served with fresh tomato sauce and Italian salsa.

Lobster Corn Chowder

Bruschetta Classico $7.49 Oven-toasted Italian bread topped with plum tomatoes, sweet basil, garlic and fresh mozzarella drizzled with a balsamic vinegar glaze.

Spinach Salad

Crab and Lobster Dip $8.99 A rich and creamy blend of crab and lobster baked with spinach, artichoke, and mascarpone cheese. Served with herbed flat bread for dipping.

Fried Ravioli $7.49 Homemade spinach-and-ricotta-cheese-filled ravioli, lightly fried and served with a scallion cream sauce.

Jumbo Lump Crab Cakes

$9.99

Two freshly prepared jumbo lump crab cakes with basil breadcrumbs and a red pepper aioli

Bacon-Wrapped Dates

$7.99

Applewood smoked bacon-wrapped dates oven-roasted with a maple balsamic glaze.

$4.99 / 7.99

Caesar Salad

$5.99 / 8.99

Average Entrée: Dinner: $12-$22 Lunch Menu: Yes Banquet Facilities: Yes Children’s Menu: Yes Carry-Out: Yes Reservations: Yes Liquor: Yes Handicapped Access: Yes Catering: Yes

110 March | April 2014 Evansville Living

PIZZA Chicken Piccante $9.99 Spicy grilled chicken, smoked bacon, leeks, Montchevré goat cheese, and our Italian cheese blend.

Sausage $9.99 Italian sausage, tomato sauce, caramelized onion, and our Italian cheese blend.

Mediterranean $9.99 Vegetarian with red and green peppers, onion, mushrooms, black olives, garlic-herb Montchevre goat cheese, and our Italian cheese blend.

Pepperoni $9.99 Pepperoni, fresh tomato sauce, and our Italian cheese blend.

Margherita $8.99 Traditional preparation with fresh tomato sauce, basil, and our Italian cheese blend.

Sicilian Meatball $10.99 Homemade Sicilian meatballs, salami, Italian cured bacon, caramelized onions, imported buffalo mozzarella, fresh tomato sauce, and our Italian cheese blend.

$6.49

Wedge Salad $6.49 A wedge of crisp iceberg lettuce topped with our homemade bleu cheese dressing, crispy bacon, diced tomatoes and red onion.

Beet Salad $8.99 Fresh beets roasted with a honey balsamic marinade and served with arugula and field greens, avocado, sun-dried cranberries, toasted pistachios, and whipped garlic-herb Montchevre goat cheese.

Messina Salad $5.99 Field greens, sliced cucumbers, tomatoes, olives, capers, red onion, and feta cheese splashed with red wine vinegar and olive oil.

Chopped Chicken Salad $12.99 L / 13.99 D Iceberg lettuce, grilled chicken, tomatoes, avocado, Gorgonzola cheese, crispy bacon, and red onion tossed in our special house dressing.

Seared Salmon Salad

Dress: Casual

$5.99

House Salad

$13.99 L / 14.99 D

Fresh salmon fillet hand-cut by our chef and seared on iron with a fennel seed-black peppercorn crust. Served over mixed greens tossed with red onion, cherry tomatoes, capers, feta cheese, and a lemon vinaigrette.

SANDWICHES (LUNCH ONLY) All sandwiches are served with our oldfashioned cucumber and onion salad and your choice of French fries, sweet potato fries, or Biaggi’s homemade potato chips.

Prime Rib & Three Cheese $9.99 Tender slices of slow-roasted prime rib of beef, smoked bacon, cheddar, Swiss and smoked Gouda cheeses, caramelized onions, and horseradish mayonnaise baked on ciabatta bread.

Smoked Turkey Panini $8.99 Smoked turkey, smoked Gouda cheese, applewood smoked bacon, and fresh green onion.

Served warm on grilled Italian bread.

Tenderloin Sliders

$10.99

Two “mini-burgers” of grilled filet mignon medallions, caramelized onions, arugula, Gorgonzola cheese, and Dijon aioli.

PASTA

CHEF’S SPECIALTIES

DESSERT

Lasagna Bolognese $10.99 L / 13.99 D Pasta layered with our hearty bolognese and a three-cheese cream sauce baked until golden.

Chicken Parmesan $11.99 L / 15.49 D Breast of chicken delicately breaded, lightly fried, and baked with tomato sauce and mozzarella cheese. Served with spaghetti topped with our garlic Alfredo sauce.

Tiramisu $6.99 Espresso and liqueur-soaked ladyfingers layered with a mascarpone mousse.

Fettuccini with Lobster $13.49 L / 15.99 D Black fettuccini tossed with lobster, wild mushrooms, and a homemade lobster cream sauce.

Ziti al Forno $12.49 L / 14.99 D Savory shrimp and chicken baked in a lobster cream sauce with Italian cured ham, red onion, and our Italian cheese blend.

Penne Sardi $11.49 L / 14.99 D Penne pasta tossed with grilled chicken, wild mushrooms, caramelized onions, and a sundried tomato cream sauce. Finished in the oven with a topping of crispy garlic and oregano seasoned breadcrumbs.

Chicken Cannelloni $10.99 / 14.99 D Fresh pasta filled with roasted chicken, fresh ricotta cheese, and spinach. Finished with Alfredo and a touch of tomato sauce.

Shrimp and Crab Cannelloni $12.99 L / 16.99 D Spinach pasta filled with shrimp, crab meat, ricotta cheese and fresh spinach. Baked in a rich lobster-tomato cream sauce.

Capellini di Mare $13.49 L / 16.99 D Angel hair pasta, large shrimp, scallops, and calamari sautéed in a spicy tomatovegetable sauce and topped with mussels and Little Neck clams.

Butternut Squash Ravioli $11.99 L / 13.99 D Roasted butternut squash-filled ravioli tossed in a brown butter sage sauce with toasted walnuts, diced butternut squash, and Parmesan cheese.

Farfalle Alfredo $11.99 L / 14.49 D Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onion, and peas tossed in our Alfredo sauce with Asiago cheese.

Spaghetti and Meatballs $11.99 L / 13.99 D Spaghetti with homemade meatballs and fresh marinara sauce.

Spaghetti Marinara $9.99 L / 11.99 D Spaghetti with a simple, fresh marinara sauce, fresh mozzarella, and basil.

Eggplant Parmesan $9.99 L / 13.99 D Parmesan-breaded eggplant, lightly fried and baked with tomato sauce and mozzarella cheese. Served with spaghetti topped with our garlic Alfredo sauce.

Potato-Parmesan Crusted Tilapia $11.99 L / 15.49 D Tender fillet of tilapia lightly pan-sautéed with a potato-Parmesan crust. Served with couscous ratatouille and a lemon-basil butter sauce.

North Atlantic Cod $13.49 L / $17.99 D Fillet of moist and flaky North Atlantic cod seasoned with herbs and seared on iron.

Served over a bed of whipped cauliflower and drizzled with a lemon caper vinaigrette.

Salmon & Shrimp Milanese $13.99 L / 18.99 D Fresh fillet of fennel seed/black peppercorncrusted salmon seared on iron. Served with large grilled shrimp, creamy Italian rice with asparagus and saffron, and a lemon-basil butter sauce.

Garlic Shrimp Organata* $15.99 Oven-roasted shrimp in an oregano and garlic breadcrumb crust. Served with capellini tossed in a fresh tomato-basil butter sauce.

FROM THE GRILL Chicken Marsala $12.99 L / 16.49 D Tender pan-sautéed chicken breast with mushrooms, caramelized onions, and a Marsala wine sauce. Served with garlic mashed potatoes and sautéed spinach.

Chicken Pietro $11.99 L / 15.49 D Pan-sautéed chicken breast simmered in our homemade sauce of balsamic vinegar, Dijon mustard, rosemary, a touch of honey, and portabello mushrooms. Served with a medley of sautéed vegetables.

Key Lime Pie $6.50 Our homemade Florida key lime pie with a crumbled almond biscotti crust. Served with raspberry sauce and whipped cream.

White Chocolate Bread Pudding $6.99 A decadent interpretation of the classic made with rich, buttery brioche bread.

Cannoli $6.50 Two large pastry shells filled with sweet ricotta and finished with shaved chocolate and pistachios.

Nutella Skillet Cookie $5.75 Homemade hazelnut chocolate chip cookie dough baked in a cast iron skillet and served warm with vanilla bean ice cream.

Lemon Tower Cake $6.99 Three layers of moist lemon cake with a creamy lemon frosting. Served with our homemade vanilla-lemon cream sauce and garnished with fresh strawberries.

Créme Brulee $6.99 Homemade custard made with Tahitian vanilla beans and topped with a layer of caramelized sugar.

Warm Apple Crostata $6.99 Sautéed apples with cinnamon and raisins baked in a flaky pastry crust. Served with vanilla ice cream and homemade caramel rum sauce.

New York-Style Cheesecake $6.99 Served with fresh strawberries and whipped cream.

Torta Cioccolata $6.99 A chocolate lover’s dream — dense chocolate cake served warm with vanilla ice cream.

Pronto Pack Pronto Pack from Biaggi’s $35.00 Enjoy the great taste of Biaggi’s at home or on the go. Perfectly sized to serve 4-5 people, our Pronto Pack includes the salad and pasta of your choice and our freshly baked bread with Biaggi’s Butter for dipping.

Large tube pasta tossed with our hearty meat sauce, Italian sausage, and a touch of cream.

Osso Buco $24.99 D Veal shank slowly braised with garlic, herbs, vegetables and white wine until fall-off-thebone tender. Served with delicate gnocchi tossed in a sage-brown-butter sauce.

Quattro Formaggi Tortelloni $11.99 L / $13.99 D Extra-large cheese-filled tortelloni tossed in a delicate cream sauce with a touch of basil and pine nut pesto and served over fresh marinara sauce.

Grilled Pork Chops* $16.99 Marinated pork chops, grilled and topped with a mild Parmesan and Gorgonzola butter.

Served with sautéed vegetables and garlic mashed potatoes.

PICK YOUR PASTA Farfalle Alfredo • Rigatoni alla Bolognese Ziti al Forno • Spaghetti & Meatballs Penne Sardi • Spaghetti Marinara

Filet Mignon* $25.99 An 8 oz. filet mignon grilled to perfection and served with a sun-dried tomato cream sauce, sautéed mushrooms, asparagus, cherry tomatoes, and garlic mashed potatoes.

* Available after 4 p.m.

Rigatoni alla Bolognese

$10.99 L / 13.99 D

PICK YOUR SALAD House • Caesar

EvansvilleLiving.com March | April 2014 111

bakery

Donut Bank EvansvillE

1031 E. Diamond ave.

(812) 426-0011 2128 n. First ave.

(812) 426-2311 5 n. Green River Road (812) 479-0511 210 n. st. Joseph ave.

(812) 426-1011 1950 Washington ave.

(812) 477-2711 1200 lincoln ave.

(812) 402-4111

nEWBURGH 3988 sR 261 (812) 858-9911

PRincEton

1209 W. Broadway (812) 385-3711

HEnDERson location coMinG soon!

9 convenient locations! open Every Day!

DonUtBank.coM

Donuts

Glazed, Long Johns, Cake Donuts, Jelly Filled, Creme Sticks, Tigertails, Cinnamon Rolls, Kettle Danish, Fruit Fritters, Pecan Rolls, Pecan Krispies, Donut Balls & Donut Holes

Pastries

Danish Rolls, Baked Pecan Roll, Sweet Rolls, Carmel Nut Danish, Fruit Bars, Muffins, Brownies & Bars, Blonde Brownies, Mini Muffins, Mini Danish - Special Order Only

Bagels

Apple Walnut, Three Cheese, Blueberry, Cinnamon Raisin, Sesame Seed, Plain, Gourmet, Whole Wheat and our made from scratch Cream Cheeses available

Cookies new larger size!

Chocolate Chip, Peanut Butter, Sugar, White Chocolate Macadamia, Oatmeal Raisin, Iced Fancy Cookies, Iced Turtle Cookies

Portrait Cakes & Cookies

House Specialties: Donuts, pastries, bagels, muffins, cakes, and coffee

custom designs for any occasion

Healthy Options: Fit Frappe Protein Drinks, all Natural Oatmeal - Gluten free

Cakes for Birthdays, Holidays, Graduation, & more!

Credit Cards: MC, Visa, amex, Discover Atmosphere: Casual

add your favorite portrait to make your cake truly special

Fondant Iced Decorated Cookies several designs available, shaped cookies for holidays, 13” Decorated Cookie Chocolate Chip, Peanut Butter, Sugar, White Chocolate Macadamia Nut

Sheet Cakes 1/4 – Full Sheet Round Layer Cakes 4” – 12”

Vanilla, Chocolate, Strawberry, Yellow, Red Velvet, Marble, Carrot Cake Various toppings available

Cupcakes Flavored & Edible Images Cake Squares

New! Cake Balls

112 March | April 2014 Evansville Living

Our famous house coffees are custom blended with only select Arabica beans. Available exclusively at Donut Bank.

Coffee

House Blend, House Blend Decaf, French Vanilla, Italian Dark Roast

Espresso Drinks Espresso, Cappuccino, Cafe Latte House Specialties Served Hot or Cold — Mocha, Caramel Macchiato, Chocolate Monkey, Turtle Latte, Peanut Butter Cup Latte, Caramel Mocha Nut, Chocolate Covered Strawberry Mocha

Steamers flavored drinks less espresso Hot Chocolate

New! Chai Tea Served Hot or Cold in Original or Extra Spicy Iced Tea Berry Green & Regular Hot Tea Herbal & Organic Extras Extra Espresso Shot, Whipped Topping, Flavored Syrup Shot New! Soy Milk, Half & Half Add to any drink

9 Locations to Serve You:

1031 E. Diamond Ave 1950 Washington Ave 5 N. Green River Rd 3988 S.R.261 Newburgh

426-0011 477-2711 479-0511 858-9911

2128 N. First Ave 426-2311 1200 Lincoln Ave 402-4111 210 N. St. Joe Ave 426-1011 Princeton 812-385-3711

Henderson Location Coming Soon!

Open:

Mon-Sat 5am - 6pm

Sunday 5am - 1pm

Frozen Drinks Smoothies

Strawberry, Strawberry Banana, Pinâ Colada, Wildberry, Blueberry Pomegranate

Créme

Strawberry Crème, Vanilla Bean, Peanut Butter Cup, Orange Dreamsicle, Strawberry Cheesecake, Cookies & Creme

Frappé’s Caramel, Vanilla Bean, Coconut Mocha, Mocha New! Fit Frappé’s only 130 calories

20g protein, 3.5g fat, less than 1g sugar

Vanilla Latte, Mocha, Chocolate, Vanilla — Caffeine Free flavors available

New! Oatmeal to Go All Natural — Cinnamon Apple Walnut, Cherry Cranberry & Walnut, Maple & Almond

EvansvilleLiving.com March | April 2014 113

Mexican

El Patron 943 North Park Drive evaNsville (812) 402-6500 visit elPatroNevv.com for a comPlete meNu

Hours: Mon.-Thurs. open 11:00 a.m. - 9 p.m.

Fri.-Sat. open 11:00 a.m. - 10 p.m.

Sun. open 11:00 a.m. - 8:30 p.m.

House Specialities: Paella, Burrito Gigante, Fajitas Atmosphere: Casual Dress: Casual Daily Lunch Specials: $7 Children’s Menu: Yes Online Ordering: Yes Carry-Out: Yes Patio Seating: Yes Credit Cards: MC, Visa, AmEx, Discover No Checks Visit us at elpatronevv.com or download our app.

Vegetarian Combos 7.25 A. Chalupa, cheese enchilada & rice B. Two bean burritos, with nacho cheese & rice C. Bean burrito, cheese enchilada, and bean tostada with cheese D. Bean burrito, quesadilla and a chalupa E. Potato burrito, bean enchilada & rice

Quesadillas

El Presidente 14.00 King's plate, eight shrimp and a T-Bone.

Served with Mexican rice, steamed mushrooms, grilled onions, and vegetables.

Mucha Papa 6.99 Baked potato stuffed with choice of grilled chicken or steak with salted onions, peppers, and tomato.

Quesadilla Fajitas 6.99 Grilled tortilla stuffed with tender strips of steak or marinated chicken breasts, sautéed onions, bell peppers, tomatoes.

Served with lettuce, pico de gallo, and sour cream.

Quesadilla con Camarones 8.75 Cheese quesadilla filled with grilled shrimp, sautéd vegetables and side salad.

Quesadilla Rellena 5.99 Grilled tortilla filled with cheese, shredded beef, ground beef or chicken, and refried beans. Served with lettuce, guacamole, and sour cream.

Quesadilla Roja 6.50 Cheese quesadilla with your choice of ground beef, shredded chicken, or shredded beef, and refried beans. Served with tomatoes, sour cream, lettuce, and cheese salsa.

Burritos

Fiesta Burrito 6.50 A large flour burrito filled with seasoned ground beef or shredded chicken, topped with tomato salsa, lettuce, and sour cream. Served with rice and beans.

Burrito Indiana 8.25 Monster steak or chicken burrito filled with refried beans, pico de gallo, lettuce, and sour cream. Topped with cheese salsa.

Our Famous Fajitas

Single order (beef, chicken, or mixed) 9.99 Double Order (beef, chicken, or mixed) 16.99 Fajitas Mexicana (beef, chicken, & chorizo) 10.99 Fajitas El Patron (beef, chicken, & shrimp) 2.25 Double 18.50 Fajitas de Camaron (shrimp) 12.25 Double 20.00 Fajitas Indiana (beef, chicken, shrimp, & chorizo) 13.25 Double 19.50 114 March | April 2014 Evansville Living

Our Signature Dishes

El Patron T-Bone 12.99 Succulent 14 oz. Angus Beef T-Bone. Served with Mexican rice and fries.

Quesadilla Popeye 7.50 A flour tortilla grilled and stuffed with cheese, onions, tomatoes, and healthy spinach. Served with rice, tossed salad, and covered with cheese.

Camaron Salad 6.50 Fresh lettuce, bell peppers, shredded cheese, onions, tomatoes, pico de gallo, and juicy grilled shrimp.

Quesadilla Indiana 7.99 Double layer melted cheese, stuffed with your choice of tender grilled strips of chicken, or strips of steak sirloin, cooked with bell peppers, tomatoes, onions, and mushrooms.

Served with Mexican rice, lettuce, pico de gallo, and sour cream.

Seafood

Camarones a la Diabla 9.95 Delicious shrimp cooked with our “Diablo Salsa.” Served with Mexican rice, beans, and tortillas.

Camaron a la Plancha 7.99 Grilled shrimp served with tossed salad, Mexican rice, and steamed vegetables.

Rio Grande 8.99 Two delicious tilapia fillets served with our famous “Aztec Seasoning.” Served with rice, squash, mixed vegetables, mushrooms, bell peppers, and tossed salad.

Pork Dishes

Carnitas 8.25 Tender pork chunks cooked in its own juices, garnished with lettuce, pico de gallo, and guacamole. Served with rice, refried beans and tortillas.

Chuletas Indiana 8.25 Two succulent smokey pork chops, with refried beans, Mexican rice, topped with mushrooms, and cheese sauce.

El Charro Specialties

Chimichanga 6.99 A flour tortilla filled with your choice of shredded beef, pork, or spicy chicken breast, deep fried to a golden brown, topped with cheese salsa, served with lettuce, sour cream, pico de gallo, guacamole, rice, and beans.

Taco Salad Fajita 7.25 Crispy flour tortilla shell with melted cheese salsa, topped with your choice of chicken or steak, sautéed with onions, bell peppers, and tomatoes, garnished with lettuce, pico de gallo, and sour cream.

Enchiladas

Enchiladas Supremas 6.99 One rolled corn tortillas, one chicken, one beef, one cheese, one bean enchilada, topped with enchilada sauce, shredded cheese, lettuce, sour cream, and tomatoes.

Chiles Poblanos 7.50 Two poblano peppers stuffed with Mexican white cheese, coated with a light batter and served with Mexican rice and refried beans.

El Patron Burger Deluxe 5.50 Two juicy beef patties, topped with cheese, crispy bacon, lettuce, onions, mushrooms, and tomatoes. Served with fries and pickles.

Taco Salad 6.25 Crispy flour tortilla shell, melted cheese sauce, topped with seasoned ground beef, pork, or tender shredded chicken breast, cooked with peppers, tomatoes, and onions.

Paella 10.99 Charbroiled chicken breast, steak, and shrimp seasoned with an ancient Aztec blend of spices, rice, onions, tomatoes, and bell peppers.

Mexican Style Steaks

Carne Asada 8.99 Tender sirloin steak, garnished with lettuce, pico de gallo, onions, and guacamole. Served with rice, beans, and tortillas.

Tacos de Asada 7.99 Three soft tacos stuffed with tender strips of steak, served with pico de gallo, refried beans, and shredded cheese.

Steak Mexicano 8.99 Succulent steak topped with sautéed onions, tomatoes, and bell peppers. Served with rice, and refried beans.

Chile Colorado 8.99 Strips of steak simmered with “Diablo Salsa.”

Served with Mexican rice and refried beans.

Steak Ranchero 8.99 Juicy sirloin steak topped with supreme salsa, and served with Mexican rice, and refried beans.

The

Enchiladas Veracruz 8.99 Three enchiladas stuffed with shrimp, with sautéed onion, tomato, green pepper, covered in a melted cheese. Comes with a side of rice and a tossed salad.

Gigante Burrito Challenge

IF YOU FINISH THE WHOLE THING, YOU RECEIVE A FREE T-SHIRT!

Chicken Dishes

Pollo Loco 7.50 Tender grilled chicken breasts, served with rice and a tossed salad.

Giant burrito filled with steak, chicken, pork, rice, beans, lettuce, pico de gallo, and sour cream. Topped with melted cheese.

Pollo Bandido 7.99 Grilled chicken strips served with mushrooms, rice, lettuce, guacamole, tomatoes, and sour cream.

Pollo El Patron 7.99 A delicious portion of our marinated chicken breast and shrimp, topped with sautéed onions on a layer of melted cheese, and served with Mexican rice and beans.

Dinner Grande 10.25 Chalupa, taco, chille relleno, tamale, enchilada, rice, and refried beans.

Nachos Fajita 7.25 Strips of grilled steak or chicken breasts, served on a gigantic bed of crispy tortilla chips, topped with melted white cheese, lettuce, tomatoes, bell peppers, and onions.

Flautas Mexicanas 6.99 Four rolled corn tortillas deep fried to a golden brown, stuffed with shredded beef, pork, or chicken. Served with lettuce, sour cream, and guacamole.

EvansvilleLiving.com March | April 2014 115

7 8 Gigi’s Menu

CupCakes

2 0 1 3 - 2 0 1 4

GiGi’s cupcakes 236 N. BURKHARDT ROAD EAST LLOYD COMMONS (812) 437-9149 PHONE ORDERS WELCOME gigiSCUPCAKESUSA.COM

Hours: Mon.-sat. 10 a.m.-7 p.m.

House Specialties: Gigi’s Cupcakes offers a different special six days a week

Fri

Banana Cream Pie

Yellow cake with a vanilla filling, banana buttercream frosting, crushed vanilla wafers & a wafer on top

Wed Fri

Birthday Surprise White cake with fluffy, pink buttercream frosting and colorful sprinkles

Fri

Wed

Blackberry Cobbler Blackberry cake with white chocolate chips baked in, blackberry frosting, topped with sugar crystals and rimmed in streusel crumbs

Carrot Cake

Carrot cake topped with a cream cheese frosting and green sugar crystals

Atmosphere: a Chic Cupcakery Credit Cards: MC, Visa, amex, Discover Average Entrée: $3.25 per cupcake after a dozen $3 per cupcake

Thu Sat

Chocolate Chip Cookie Dough

Chocolate chip cookie cake with cookie dough frosting, chocolate chips, topped with a Gigi’s chocolate chip cookie

Tue

Chocolate Covered Strawberry Devil’s food cake with strawberry frosting and dipped in ganache

Fri

Chocolate Salted Caramel

A special dark chocolate cake filled with caramel, caramel frosting dipped in ganache with a pinch of sea salt

Sat

Chocolate Turtle

Devil’s food cake filled with caramel topped with caramel frosting chocolate ganache, pecans and caramel

Online Ordering: Yes Catering: Yes Tue

Coconut Cream Pie Coconut cake filled with coconut cream filling, topped with coconut cream cheese frosting & graham cracker crumbs

Mon

Mellow Cream

116 March | April 2014 Evansville Living

Devil’s food cake with dark chocolate chips, filled with marshmallow cream, dipped in chocolate ganache & topped with buttercream

Wed Fri

Double Stuff

Dark chocolate cake filled with a marshmallow cream, Oreo® buttercream frosting also filled with marshmallow cream, topped with a mini Oreo®

Everyday

Midnight Magic

(White or Chocolate Chip) Dark chocolate cake with dark chocolate chips, topped with a white cream cheese or a chocolate buttercream frosting

Mon Sat

Kentucky Bourbon Chocolate pecan pie cake spiked with bourbon, a bourbon cream cheese frosting, topped with chocolate chips, pecans, caramel and ganache

Thu Sat

Miss Princess

White cake with fresh strawberries baked in, topped with a cream cheese frosting, pink sugar crystals and a pink fondant crown

Tue

Lemon Dream Supreme

Lemon cake with a lemon filling, topped with lemon buttercream frosting, yellow sugar crystals and a candied lemon slice

Tue Thu

Peanut Butter Cup

Milk chocolate cake with peanut butter cups baked in, peanut butter buttercream, drizzled with ganache and topped with a mini peanut butter cup

Tue Thu Sat

Mon

Rocky Road

Spring Cupcakes

Moist chocolate cake with pecans baked in, filled with mellow cream, marshmallow buttercream frosting, topped with ganache, marshmallows and pecans

Champagne Bouquet

Pink champagne cake topped with a champagne cream cheese frosting and buttercream roses with crystal sugar.

Scarlett’s Red Velvet

Mon Wed

Strawberry Shortcake

Thu

Everyday

Texas Milk Chocolate

Wedding Cake

Red velvet cake with a vanilla filling topped with cream cheese frosting, a white chocolate heart and red sugar crystals

White cake with fresh strawberries baked in, topped with a strawberry buttercream frosting and red sugar crystals

Milk chocolate cake topped with milk chocolate frosting, chocolate sprinkles and a yellow fondant star

Lemon Daisy

Raspberry Peach Blossom

Triple Chocolate Torte

Rich Lemon cake baked with Sprite and filled with lemon filling and topped with lemon cream cheese frosting daisy.

Moist Peach cake baked with peaches, peach schnapps cinnamon and raspberry filling topped with raspberry buttercream, a fresh raspberry and fondant blossoms.

Rich, dark chocolate cake with a brownie texture, baked without flour, topped with a chocolate ganache rose and powdered sugar.

Naturally gluten free.

White cake topped with a vanilla buttercream frosting and sprinkled with white nonpareils

Order ahead to save time and ensure that you get your favorites.

Order online at www.GigisCupcakesUSA.com or by phone.

Turtle Cheesecake

MINIS

multiple flavors available by the dozen daily

CHEESECAKES

Classic, Chocolate Chocolate Chip and Turtle available daily

MONDAY

TUESDAY

W EDN ESDA Y

Carrot Cake

Birthday Surprise

Kentucky Bourbon

Chocolate Covered Strawberry

Blackberry Cobbler

Mellow Cream

Coconut Cream Pie

Chocolate Salted Caramel

Midnight Magic

Lemon Dream Supreme

Double Stuff

Rocky Road

Midnight Magic

Midnight Magic

Strawberry Shortcake

Peanut Butter Cup

Strawberry Shortcake

Wedding Cake

Scarlett’s Red Velvet

Wedding Cake

Wedding Cake

White Midnight Magic

White Midnight Magic

Classic Cheesecake

Chocolate Chocolate Chip Cheesecake

White Midnight Magic THURSDAY

FRIDAY*

SA T UR DA Y

Chocolate Chip Cookie Dough

Banana Cream Pie

Chocolate Chip Cookie Dough

Birthday Surprise

Midnight Magic

Carrot Cake

Chocolate Turtle

Miss Princess

Chocolate Salted Caramel

Kentucky Bourbon

Peanut Butter Cup

Double Stuff

Midnight Magic

Scarlett’s Red Velvet

Midnight Magic

Miss Princess

Texas Milk Chocolate

Wedding Cake

Scarlett’s Red Velvet

Wedding Cake

White Midnight Magic

Wedding Cake

multiple flavors available by the dozen daily

White Midnight Magic

White Midnight Magic SUNDAY Baker’s Choice Please call store for details

*Gluten FreeFriday SEE STORE FOR FLAVORS

Along with our daily menu, we bake “Seasonal and Special Daily Cupcakes.”

Be sure to look at our menu boards in the store.

Chocolate

White

Variety

*Despite the fact that we bake and offer cupcakes without gluten and/or nuts, all of our cupcakes are prepared fresh in the same kitchen, allowing for the potential of cross-contamination.

Our baking equipment comes in contact with peanuts, other nuts, nut oils and extracts, as well as products containing gluten. Therefore, our cupcakes cannot be certified as a nut-free or gluten-free product. Please speak with a Gigi’s Cupcakes employee if you have further questions. © 2013 Gigi’s Cupcakes. All Rights Reserved.

Cajun

J. Gumbo’s CaJun Joint 1211 N. TuTor LaNe SuiTe a evaNSviLLe (812) 473-2951 jgumboS.com

For $1 more add another entrée Red Beans & Rice Slow-cooked red beans with yellow onion, smoked sausage, and Cajun spices.

Bumblebee Stew (v) A blend of yellow corn, stewed tomatoes, onions and black beans in a creamy, sweet-and-spicy butter sauce.

Bringing Louisiana to Indiana

White Chili (v) Cajun white bean chili with stewed tomatoes, onion, cilantro, jalapeno, and a hint of dill.

Hours: Mon.-Sat.: 11 a.m.-9 p.m.

Sun.: 12-7 p.m.

House Specialties: Etouffée, jambalaya, drunken chicken po’ boy, gumbo

Jambalaya Traditional Creole-style jambalaya with tender chicken, sausage, and the “trinity” (bell pepper, onion, and celery).

Atmosphere: new Orleans

Bourbon Street Chicken Tender chicken slow-cooked in a lightly sweet butter-hoisin sauce. Perfect for those who like it on the mild side.

Credit Cards: MC, Visa, amEx, Discover Dress: Casual Average Entrée: Dinner: $7 Children’s Menu: Yes

Etouffée Your choice of crawfish or shrimp in our hearty golden roux sauce with onions and celery, and a dash of red, white and black pepper.

Creole Ratatouille Classic French tomato stew with New Orleans flare! Our stew features zucchini, squash, okra, and bell peppers!

Gumbo Our home-style soup starts with a deep brown roux, onions, and bell peppers, and is slow-cooked for over 4 hours and served with tender chicken and smoked sausage.

Drunken Chicken Tender chicken with garlic, olive oil, stewed tomatoes, and Cajun spices slow-cooked with beer.

Voodoo Chicken Slow-cooked chicken in a spicy Cajun tomato sauce with garlic and crushed red pepper, sprinkled with our Voodoo Sauce.

Chicken Red Hot Shredded chicken in a tangy Cajun buffalo sauce with red onions and celery. Topped with bleu cheese crumbles upon request!

Jean Lafitte Bowl Our famous Bumblebee Stew and Voodoo Chicken served over a flour tortilla and topped with shredded cheese and sour cream.

Heat. Think you can handle it?

Gluten Free (v) Vegetarian Option

Carry-Out: Yes Handicapped Access: Yes Catering: Yes

Crawfish Cheese Dip Our Crawfish Etouffée blended with dark red chili powder, cheddar cheese, and served with tortilla chips.

Black & Bleu Dip Our famous Bumblebee Stew sprinkled with bleu cheese and served with tortilla chips.

NOLA Nachos Crisp tortilla chips smothered in our Drunken Chicken and White Chili with cheddar cheese, jalapeno, and sour cream.

Voodoo Nachos Crisp tortilla chips smothered in our Voodoo Chicken with cheddar cheese, jalapeno, and sour cream, sprinkled with our Voodoo Sauce.

118 March | April 2014 Evansville Living

Drunken Chicken Po’ Boy French bread or a wrap loaded with our famous Drunken Chicken and sprinkled with green onions.

Voodoo Chicken Po’ Boy Our spicy Voodoo Chicken served on a French bread or a wrap with green onions and a dusting of our secret Voodoo Spice!

Jean Lafitte Po’ Boy A sweet and spicy blend of our Bumblebee Stew and Voodoo Chicken topped with shredded cheddar cheese, jalapenos, and sour cream served open-face on bread or as a wrap. A pirate’s bounty of a sandwich.

Chicken Red Hot Po’ Boy Shredded chicken in a tangy Cajun buffalo sauce with red onions and celery, and topped with bleu cheese crumbles, served open-face or as a wrap.

Pizza

PaPa John’s EvansvillE, nEwburgh, hEndErson, and owEnsboro

Menu

papajohns.com Choose Your Toppings

Choose Your Crust

EXTRA CHEESE / ONIONS / GREEN PEPPERS BABY PORTABELLA MUSHROOMS / PINEAPPLE SAUSAGE / SPICY ITALIAN SAUSAGE / BACON BLACK OLIVES / GRILLED CHICKEN / PEPPERONI SLICED ROMA TOMATOES / CANADIAN HAM TWO-CHEESE BLEND / THREE-CHEESE BLEND

THIN / ORIGINAL Hours: Mon. - Thurs. 10 a.m. - 12:30 a.m.

Fri. & Sat. 10 a.m. - 1:30 a.m.

Sunday 11 a.m. - 12 a.m.

Specialty Pizzas Small 11.99

Medium 13.99

Large 15.99

XLarge 17.99

Atmosphere: Casual

THE WORKS

SPICY ITALIAN Pepperoni and spicy Italian Sausage.

THE MEATS

GARDEN fRESH fresh-sliced onions & green peppers, baby portabella mushrooms, black olives and fresh-sliced Roma tomatoes.

GRILLED CHICKEN ALfREDO

BBQ CHICKEN & BACON Authentic barbeque sauce, topped with grilled all-white chicken, hickory-smoked bacon and fresh-sliced onions.

Pepperoni, canadian bacon, spicy Italian sausage, fresh-sliced onions & green peppers, baby portabella mushrooms and black olives.

Pepperoni, sausage, beef, hickory-smoked bacon and canadian bacon.

Made from grilled tender sliced all-white chicken breast, and creamy white Alfredo sauce.

OR MAKE IT HAWAIIAN BY ADDING PINEAPPLE!

SPINACH ALfREDO* Creamy spinach blended with garlic Parmesan Alfredo sauce.

Build Your Own $5.99

CHEESESTICKS ORIGINAL BREADSTICKS GARLIC PARMESAN BREADSTICKS PAPA’S CHICKEN POPPERS (10) SWEET TREATS Cinnamon or Apple DESSERTS Papa’s Chocolate Chip Cookie DIPPING SAUCES*

$5.99 $4.99 $5.99 $5.99 $3.99 $6.00 $ .40

BBQ, Spicy Buffalo, and Honey Chipotle

Special Garlic, Pizza, Blue Cheese, Ranch, Cheese, Honey Mustard, Barbeque and Buffalo Hot Sauce

BEVERAGES TWO-LITER Pepsi/Diet, Mountain Dew/Diet, Dr. $2.99 Pepper/Diet, Sierra Mist 20 Oz. BOTTLE $1.50 CUSTOMER PAYS ALL APPLICABLE SALES TAX.

*Product may not be available at all restaurants.

Evansville 5436 E. Indiana 473-5200

Dress: Casual Average Entrée: $9 - $16 Entertainment: No Carry-Out: Yes

Sides & Beverages PAPA’S WINGS

Credit Cards: Visa, MC, AmEx, Discover, and Debit Cards (Sorry, no checks please!)

SMALL MEDIUM LARGE XLARGE

CHEESE PIzzA ADDITIONAL TOPPINGS

ADDITIONAL CHARGES MAY APPLY

6.99 1.00

8.99 1.25

10.99 12.99 1.50 1.75

2ND PIzzA DEAL

Buy any Large Pizza & Get the 2nd for $7.99* Equal or Lesser Value *Small $4.99/Medium $5.99/Extra Large $9.99

Delivery: Yes Reservations: No Liquor: No Handicapped Access: Yes Catering: Yes

Toppings

Canadian Bacon / Pepperoni / Spicy Italian Sausage Sausage Bacon / Anchovies / Extra Cheese / Mushrooms Onions / Black Olives / Green Peppers / Jalapenos Banana Peppers / Pineapple / Grilled Chicken fresh Sliced Tomatoes

North Side West Side 4814 W. Lloyd Expressway 4204 First Ave. 425-2345 423-7272

Online Ordering: papajohns.com

U of E Area 303 N. Weinbach Ave. 477-7700

Henderson Newburgh Owensboro Evansville 41 North 26 Green St. 1244 Highway 41 North 3955 Hayley Drive 2510 Frederica St. 858-7272 Corner of Green & Center St. 270-684-3300 867-7272 270-826-4444

Owensboro 3322 Villa Point Drive #110 270-663-6333

EvansvilleLiving.com March | April 2014 119

SALAD

Seafood

HOUSE SALAD Baby greens, apple vinaigrette, sunflower seeds, carrot, tomato 6

Lure

CAESAR SALAD Fresh romaine, Caesar dressing, parmesan crouton 6

401 W. 2nd St., OWenSbOrO, KY (270) 686-8202 LureSeafOOd andgriLLe.cOm

LURE NICOISE SALAD Egg, haricot vert, sesame tuna, miso apple vinaigrette, edamame 14

BITES

COBB SALAD

WONTON NACHOS

Egg, bleu cheese, bacon, avocado, tomato, apple vinaigrette 12

Crispy wonton, edamame, queso fresco, garlic chili sour cream, iceberg lettuce, with a choice of

Hours: Mon. - Thurs. 10 a.m. - 10 p.m.

Fri. - Sat. 10 a.m. - midnight Sunday 10 a.m. - 9 p.m.

Price Range: $10 - $30 Attire: Casual Reservations: Yes Walk-ins Welcome Catering: Yes Outdoor Seating Available Credit Cards: Visa, AmEx, Mastercard, Discover

SESAME AHI TUNA 16 JERK CHICKEN 12

MUSHROOM RISOTTO CROQUETTES Truffle butter 8

LOW COUNTRY DEVILLED SHRIMP Wasabi cocktail sauce, lemon aioli 12

FRIED OYSTERS or CLAMS Tasso ham, hollandaise, lemon 10

ADD MORE LOBSTER SALAD 12 LOBSTER TAIL 12 CRISPY CHICKEN 6 CRAB LEGS 14 CRAB CAKES 8 GRILLED SHRIMP 6 SESAME TUNA 8 DEVILED SHRIMP 6 SALMON 8 SUNFISH 8

CALAMARI A LA CICCIA

LAND

Balsamic reduction, sugar, basil 12

JUMBO SCALLOPS

Steaks are topped with bourbon bacon demi-glaze and tobacco onion, with baked potato and creamed spinach.

Mango chutney, scallion 14

22 oz. PORTERHOUSE 38

BLACK SESAME TEMPURA SHRIMP

10 oz. FILET MIGNON 26

Tempura fried, chili garlic teriyaki, lemon 12

CRAB CAKES Lump crab cakes, creole remoulade 12

12 oz. SIRLOIN 20 BACON WRAPPED TENDERLOIN Beer mac & cheese, broccoli raab 20

GNOCCHI FINOCCHIO Fennel, fresh cream, Italian sausage 10

CRISPY CHICKEN

TRUFFLE FRIES

Crispy fried white meat chicken, waffle fries, Asian slaw 16

Waffle fries, truffle oil, parmesan, salt, pepper 7

HALF JERK ROASTED CHICKEN

BEER PRETZELS

Jamaican jerk seasoned Amish chicken, rice, & peas 18

Beer cheese, mustard sauce 8

SOUP LOBSTER BACON BISQUE 10 CHICKEN & ANDOUILLE GUMBO 8 TOMATO BASIL SOUP 6

SEA SALMON BEARNAISE Fresh grilled salmon, sauce bĂŠarnaise, broccoli raab, steamed rice 22

DRUNKEN BASS 120 March | April 2014 Evansville Living

Crispy rice noodles, broccoli raab, soy butter, steamed rice 32

TEMPURA CATFISH

SMALL FRY

Two catfish filets, hushpuppies, slaw, lemon caper tartar sauce 16

Tempura shrimp, cream cheese, and cucumber topped with avocado and eel sauce 9

SHRIMP & GRITS

NIGIRI

Sautéed jumbo shrimp, cheddar cheese grits, tasso ham gravy 26

TWO PIECES OF PROTEIN AND RICE 5

SESAME AHI TUNA Miso aioli, teriyaki, ginger steamed sticky rice 30

SAUTEED HAWAIIAN SUNFISH Honey, lemon, and Tabasco butter with jasmine rice, and broccoli raab 24

COLD WATER LOBSTER TAILS Twin 4 oz. cold water lobster tails, drawn butter, lemon with a baked potato and broccoli raab 35

FIRECRACKER

KING CRAB LEGS

Spicy tuna, cucumber, cream cheese, sesame, tempura crunch, spicy mayo 11

Over one pound of Alaskan king crab legs, drawn butter, lemon, with a baked potato and broccoli raab 24

AHI TUNA WHITE TUNA SALMON YELLOW TAIL SNOW CRAB STEAMED SHRIMP QUAIL EGG DEVILLED SHRIMP TOBIKO UNI IKURA EEL

WHITE DELIGHT White tuna, strawberry, lemon peel, wasabi honey sauce 12

PASTA PENNE MASCARPONE Italian sausage, green peas, basil, marcarpone cream 18

RASTA PASTA Jerk BBQ shrimp, spinach fettuccini, onion, bell pepper, jerk spiced cream 24

BEER MAC N CHEESE Penne, West 6th IPA cheese sauce 16

LOBSTER & TRUFFLE RAVIOLI Shrimp, garlic butter, sautéed spinach 18

SIDES

RASTA PASTA

JASMINE RICE • WAFFLE FRIES HUSH PUPPIES • ASIAN SLAW ASPARAGUS • MACARONI AND CHEESE CREAMED SPINACH & LEEKS BAKED POTATO • BROCCOLI RAAB

TROPICAL SCALLOP

SUSHI

LIGHT & SPICY CRAB

HOUSE SPECIAL ROLLS

SURF & TURF Tempura shrimp & grilled asparagus topped with seared filet and horseradish cream 14

ONE FISH TWO FISH Tuna & avocado rolled in sesame and topped with salmon with spicy mayo 11

Spicy scallop and mango topped with yelllow tail and scallion 11

Spicy crab topped with shrimp and wasabi honey sauce 10

DOWN ON THE BAYOU Pickled shrimp, scallion, and cucumber topped with tomato and jalapeño 11

Like us on Facebook EvansvilleLiving.com March | April 2014 121

italian

Old ChiCagO EvansvillE 6550 E. LLoyd ExprEssway EvansviLLE (812) 401-1400 www.oLdchicago.com

Hours: Daily 11 a.m.-2 a.m.

Happy Hour: Mon.-thurs. 4 p.m.-6 p.m.

Daily Happy Hour: 10 p.m.-Close House Specialties: Pizza, beer, and full bar Atmosphere: Casual Credit Cards: MC, Visa, amEx, Discover Dress: Casual Average Entrée: $8 Children’s Menu: Yes Online Ordering: Yes Lunch Menu: Yes Outside Patio: Yes Carry-Out: Yes

MADE-FROM-SCRATCH PIZZA SINCE 1976 CLASSIC CRUSTS CHICAGO-STYLE

TAVERN THIN

Handmade deep dish baked golden brown with a buttery finish and served in the pan.

Individual (serves 1), medium (serves 2-3) or large (serves 3-4)

Handmade, stretched thin and square cut.

Baked crispy and topped with sweet pizza sauce.

Individual (serves 1) or 14-inch (serves 2-3)

SPECIALTY PIZZAS

CHICAGO-STYLE CRUST INDIV.

MEDIUM

LARGE

CHICAGO 7™

10.50

18.25

DOUBLE DECKERONI™

10.50

MEAT ME™

TAVERN THIN CRUST INDIV.

14-INCH

21.25

10.25

19.75

18.25

21.25

10.25

19.75

10.75

19.75

22.95

10.50

21.50

THE CLASSIC

10.50

18.25

21.25

10.25

19.75

NEW! TUSCAN CHICKEN WITH SPINACH

10.50

18.25

21.25

10.25

19.75

Pepperoni, Italian sausage, red onions, black olives,sliced mushrooms, green peppers and signature house pizza sauce.

Covered coast-to-coast with a double dose of pepperoni,hot sauce and parsley.

Loaded with Italian sausage, Canadian bacon, andouille sausage, pepperoni, green olive garnish and fresh basil.

Signature house pizza sauce, pepperoni, sliced mushrooms, Italian sausage and roasted garlic.

Lemon garlic sauce, sun-dried tomatoes, applewood-spiced chicken, bruschetta tomatoes and roasted garlic. Topped with fresh spinach tossed in a lemon vinaigrette.

CREATE YOUR OWN PIZZA

CHEESE

ADD TOPPINGS

CHICAGO-STYLE INDIVIDUAL (serves 1) CHICAGO-STYLE MEDIUM (serves 2-3) CHICAGO-STYLE LARGE (serves 3-4) TAVERN THIN INDIVIDUAL (serves 1) TAVERN THIN 14-INCH (serves 2-3)

7.75 12.75 14.95 7.50 13.75

1.00 each 1.75 each 2.25 each 1.00 each 2.25 each

MEATS Pepperoni, Italian Sausage, Canadian Bacon, Applewood-Spiced Chicken, All-Beef Meatballs, Andouille Sausage, Salami, Smoked Bacon and Seasoned Ground Beef CHEESES Extra Mozzarella, Cheddar, Parmesan, Swiss, Provolone, Ricotta, Pepper Jack, Feta and Bleu Cheese VEGGIES Mushrooms, Green Peppers, Red Onions,

Black Olives, Spinach, Tomatoes, Jalapeños, Green Olives, Red Peppers, Anaheim Peppers, Kalamata Olives, Marinated Cherry Tomatoes, Green Onions, Pepperoncinis, Yellow Peppers, Artichoke Hearts and Sun-Dried Tomatoes

MORE Fresh Basil, Pineapple, Roasted Garlic and Anchovies 122 March | April 2014 Evansville Living

STARTERS

CALZONES

CLASSIC CHICKEN WINGS

MEAT ME™

Served with carrots and celery sticks and ranch or bleu cheese dressing with choice of flavor. Five 5.25 Ten 9.95 SAUCES: Original Buffalo, Firehouse, Sweet Thai Chili or Applewood BBQ; DRY RUB: Jamaican Jerk; OVEN ROASTED: Applewood Spice

Sliced Canadian bacon, Italian sausage, andouille sausage, pepperoni, fresh basil, a blend of mozzarella, ricotta and Asiago cheeses and green olive garnish. 10.25

Handmade dough with pepperoni, green onions and cheese. Baked and served with pizza sauce. 7.95 Handmade pretzel dough with Tillamook® sharp cheddar cheese and minced jalapeño peppers. Served with our signature cheese sauce. 4.95

ITALIAN SAUSAGE STROMBOLI BUILD YOUR OWN ’ZONE

Filled with your choice of three toppings.

9.95 Additional ingredients 1.25

CHICAGO 7™

An Old Chicago original with pepperoni, Italian sausage, red onions, black olives, green peppers, sliced mushrooms and a blend of mozzarella, ricotta and Asiago cheeses. 9.95

CHICAGO FIRE

ITALIAN NACHOS

House-made pasta chips baked with mozzarella, pepper jack, pepperoni, pepperoncini and Italian sausage. Served with our pizza sauce. 8.95

SALADS CRISPY CHICKEN SALAD

Crispy chicken, fresh greens, tomatoes, onions and shredded cheeses. Served with ranch dressing. 9.95

ROASTED CHICKEN AND APPLE WALNUT SALAD

A spicy mix of pepperoni, salami, sweet Italian sausage, three Italian cheeses, red peppers, red onions, and pepperoncini.

Topped with a fresh jalapeño baked into the crust. Served with a side of ranch. 9.95

Three melted cheeses, spicy sausage, onions, peppers and pizza sauce baked up in our made-from-scratch pizzini dough. 8.85

ENTRÉES OH MY SPAGHETTI PIE

House-made with mozzarella, provolone, Parmesan and ricotta cheeses, layered in our signature marinara sauce with seasoned beef and Italian sausage.

Finished with Asiago and chopped parsley.

10.95 Add a beef meatball or grilled applewood-spiced chicken 1.75

BURGERS BBQ BACON CHEDDAR

Brushed with house-made BBQ sauce and topped with melted Tillamook® sharp cheddar cheese and peppered bacon strips. 9.25

CLASSIC CHEDDAR

Loaded with melted cheddar cheese.

Served on a toasted bun with lettuce, tomato and mayo. 8.75

Fresh greens, bleu cheese crumbles, apple slices, toasted walnuts, sun-dried cranberries and applewood-spiced chicken, all tossed in creamy herb dressing. 10.25

PEPPERCORN BLEU

SPINACH, CHICKEN, AND AVOCADO SALAD

PEPPER JACK TURKEY

Applewood-spiced chicken with avocado slices on spinach and romaine, tossed with lemon vinaigrette and sun-dried tomatoes. Finished with Parmesan and black pepper. 10.25

CALIFORNIA CHICKEN

Grilled chicken breast, fresh avocado slices, Swiss cheese, Romaine and tomato with ranch dressing, stacked on a fresh bun. 8.95

SICILIAN PEPPERONI ROLLS™

JALAPEÑO CHEESE PRETZELS

SANDWICHES

Hand-seasoned patty topped with housemade bleu cheese sauce and crispy onion strings. Served over house peppercorn sauce with lettuce and tomato. 9.25 Blended with onions and roasted peppers, topped with avocado mayo, pepper jack cheese and crunchy Anaheim peppers. 8.95

TRADITIONAL SPAGHETTI

Traditional Spaghetti - Spaghetti tossed in our signature meat sauce topped with your choice of a house-made meatball or sweet Italian link sausage. Finished with Parmesan cheese and Italian parsley. 10.50

CRISPY CHICKEN TENDERS ORIGINAL OR BUFFALO

Served with fries and your choice of ranch or blue cheese for dipping. 10.25

TOASTED CHEDDAR & MACARONI WITH CHICKEN

Macaroni and grilled chicken mixed in creamy cheese sauce with a splash of light beer, topped with cheddar cheese and buttery bread crumbs. Finished with chopped parsley. 10.95

*Items and prices subject to change.

deli

Penn Station eaSt CoaSt SubS EvansvillE

137 n. Burkhardt Road (812) 479-PEnn (7366)

MONTHLY SPECIAL Includes sandwich, fresh-cut fries, and fountain beverage

GRILLED TO ORDER SUBS

KIDS MEAL

4” size sandwich, half-size fresh-cut fries, kiddie cup beverage, lollipop

6”, 8”, 10”, 12” Subs Available

n. Green River Road 4827 Davis lant Drive (812) 402-PEnn (7366)

CLASSIC SUBS

CHICKEN

PHILADELPHIA CHEESESTEAK

100% U.S.D.A. Choice steak, provolone. YOUR CHOICE: sautéed onions, fresh mushrooms, banana peppers, spicy-brown mustard, mayo, pizza sauce

CHICKEN TERIYAKI

5310 Pearl Drive (812) 434-PEnn (7366)

nEWBURGH

CLUB

KEntUcKy

REUBEN

8887 High Pointe Drive (812) 401-PEnn (7366) Henderson 1111 Barrett Blvd.

(270) 826-7361 Owensboro - HWy 54 3023 Highland Pointe Drive (270) 852-8888 Owensboro 3525 Frederica st.

(270) 683-1515 Elizabethtown 1811 n. Dixie Highway (270) 360-0377 Radcliff 1945 n. Dixie Blvd.

(270) 351-PEnn (7366) Hours: Mon.-Sat. 10:30 a.m.-10 p.m.

Sun. 11 a.m.-9 p.m.

House Specialties: Made fresh-to-order sub sandwiches, homemade, hand-cut fries, and freshsqueezed lemonade.

Credit Cards: MC, Visa, Amex Catering: Yes, off-site with free delivery, from 10-10,000.

PsEvansvillE.cOm

Smoked ham, oven-roasted turkey breast, applesmoked bacon, swiss, lettuce, tomatoes, honey mustard, mayo Slow-roasted corned beef, sauerkraut, swiss. YOUR CHOICE: Thousand Island dressing

Chicken breast, swiss, teriyaki sauce. YOUR CHOICE: sautéed onions, fresh mushrooms

CHICKEN PARMESAN

Chicken breast, provolone, parmesan, oregano, pizza sauce. YOUR CHOICE: sautéed onions, fresh mushrooms

CHICKEN CORDON BLEU

Chicken breast, smoked ham, swiss, lettuce, tomatoes, honey mustard, mayo

ITALIAN

LIGHTER OPTIONS

PIZZA

GRILLED ARTICHOKE

Pepperoni, smoked ham, provolone, parmesan, pizza sauce. YOUR CHOICE: sautéed onions, fresh mushrooms (also add sweet Italian sausage – it’s za best)

ITALIAN

Smoked ham, hard salami, pepperoni, provolone, lettuce, tomatoes, red onions, banana peppers, olive oil & red wine vinegar, salt & pepper, oregano, mayo

SAUSAGE

Sweet Italian sausage, provolone. YOUR CHOICE: sautéed onions, fresh green peppers, pizza sauce

Artichoke hearts, provolone, oregano, parmesan, mayo. YOUR CHOICE: fresh mushrooms

CHICKEN or TUNA SALAD

Chicken or tuna salad, provolone, lettuce, tomatoes, pickles

GRILLED VEGETARIAN

Create your own grilled veggie sandwich – same as the Dagwood without the meats.

YOUR CHOICE: teriyaki

CREATE YOUR OWN DAGWOOD Try it “East Coast Style.”

Your choice of meats, provolone, lettuce, tomatoes, red onion, banana peppers, oil & vinegar, salt & pepper, oregano, mayo

MEATS: smoked ham, salami, pepperoni, oven-roasted turkey, slow-roasted corned beef CHEESES: provolone, swiss, american, parmesan TOPPINGS: lettuce, tomatoes, red onions, peppers, pickles CONDIMENTS: spicy-brown mustard, honey mustard, mayo, olive oil & red wine vinegar, salt & pepper, oregano

EXTRAS FRESH-CUT FRIES

Hand-cut Idaho potatoes flash-fried in cholesterol-free peanut oil

CHEESEBREAD

Authentic, hearth-baked bread topped with provolone, parmesan, oregano. YOUR CHOICE: pizza sauce

CHOCOLATE CHUNK COOKIE Fresh-baked daily

CHIPS, ETC.

FRESH-SQUEEZED LEMONADE

FRESH BREWED ICED TEA

FOUNTAIN SOFT DRINKS

CATERING MENU TRY PENN STATION CATERING FOR PARTIES, MEETINGS, AND GREAT TIMES.

BOX LUNCHES

PHARMACEUTICAL REP’S FAVORITE!

Enjoy any of our cold Deli Classics (Club, Italian, Dagwood, Chicken Salad, Tuna Salad) along with chips, a Chocolate Chunk Cookie Bite and a mint, in a convenient stackable container. Box lunches can be prepared with a variety of sub sizes. Available in 6”, 8”, and 10”

CRUNCHY CHIPS

Ask about our chip selection when you order

FRESH-BAKED COOKIES If you’re looking for sweet endings, we offer fresh-baked Chocolate Chunk Cookies. Choose either our tasty 4-ounce size, or get a tray of 80 (just as tasty) 1-ounce bites.

ORDERING IS AS EASY AS 1, 2, MMMMMM. 1. SIZE UP YOUR ORDER. Got a lot of hungry people? Our Party Sub Trays are genuine crowd pleasers, while our Box Lunches are individually delicious options for meetings and office functions.

DRINKS BY THE GALLON Handle a crowd’s thirst with gallons of our signature Fresh-Squeezed Lemonade or Fresh-Brewed Iced Tea. Each gallon serves about 8-10 thirsty folks.

2. GET YOUR CRUNCH ON. Add chips and our fresh-baked Chocolate Chunk Cookies to your order. Lucky order.

3. ORDER YOUR DRINKS. Don’t forget Fresh-Squeezed Lemonade and Fresh-Brewed Iced Tea – available by the gallon.

ASK ABOUT FREE DELIVERY AND CATERING REWARDS!

PARTY SUB TRAYS Looking for a real crowd pleaser? Our Party Sub Trays are packed with up to 30 specially-made, party-sized, cold Deli Subs - very handy when you’ve got a lot of hungry people to feed.

Choose from Smoked Ham, Oven-Roasted Turkey Breast, Chicken, or Tuna Salad. Or, create your own (what we call a Dagwood).

Want additional subs or trays? Speak with a manager to match the number of subs to number of guests.

Contact store manager for pricing

CREATE YOUR OWN MEATS: smoked ham, salami, pepperoni, oven-roasted turkey, slow-roasted corned beef CHEESES: provolone, swiss, American, parmesan TOPPINGS: lettuce, tomatoes, red onions, peppers, pickles CONDIMENTS: spicy-brown mustard, honey mustard, mayo, olive oil & red wine vinegar, salt & pepper, oregano

EvansvilleLiving.com March | April 2014 125

american

Perfectly fresh Meals West: 200 N. RoseNbeRgeR ave.

North: 8700 N. KeNtucKy ave. east: 345 beNtee Wes couRt NeWburgh: 8120 HigH PoiNte DRive Meal packages available. purchase a specific quantity of meals to be used per week or month. There is no limit on redeeming your meal plans. pick up your meals at any bob’s gym location. everyday single Meal price: $7 Delivery available to your business.

Convenient

While most of us desire to live a healthier lifestyle, our desire for convenience usually wins out. Healthy eating – planning, shopping, preparing – is difficult to fit into our already busy lives. Perfectly Fresh offers pre-portioned heat and eat meals with no kitchen mess. Simply stop in to any Bob’s Gym location (no membership required) or set up a convenient office delivery.

Affordable

Perfectly Fresh meals are priced similarly to that of a drive-thru disaster meal. Compared to home-cooked, by the time you’ve purchased the same quality meats and produce, that $4 spice that you only needed once, and thrown out two-thirds of the cauliflower and pine nuts that you didn’t need, Perfectly Fresh meals are usually less expensive than cooking at home (without the hassle!).

Healthy

The Perfectly Fresh kitchen pantry and fridge are always packed with fresh produce, high quality meats, and a large variety of healthy whole-grains. We offer at least one daily, gluten-free option and for those that desire to eat only what the caveman had available to them, we offer a daily Paleo option.

Delicious

The inspiration behind Perfectly Fresh was Bob’s many years of seeing his customers painfully willing themselves to eat tasteless, lifeless food. He knew that healthy food didn’t have to taste like cardboard.

We sought out and partnered with the area’s best chef. Blake Kollker brings a wealth of culinary experience including time as Kenny Chesney’s personal chef and most recently as the Executive Chef at the Evansville Country Club. Chef Blake elevates the meals with fresh herbs, spices and house-made stocks and sauces.

Call (812) 760-1474 for more information.

126 March | April 2014 Evansville Living

• LOCALLY GROWN PRODUCE FROM FARMER PARTNERS • GERBER FARMS, CAGE-FREE, NO HORMONE CHICKEN • GRASS FED BEEF FROM LOCAL FARMS • 25-28g LEAN PROTEIN • 35-39g CARBS • 10-12g HEART HEALTHY FAT

Chicken Enchiladas

• LESS THAN 500mg SODIUM

• 100% HEART HEALTHY WHOLE GRAINS, RICE, AND BEANS

Pick up a meal at any Bob’s Gym location or schedule a Perfectly Fresh delivery to your office.

A perfect start to a fresh new you!

A few of our favorites: Turkey quinoa meatballs, Asian chicken with noodles Chicken asparagus Risotto Hibachi steak Italian chicken with penne & roasted vegetables

Like us on

to check out new weekly selections.

EvansvilleLiving.com March | April 2014 127

SeaSonal american cuiSine

Red GeRanium 520 North St. New harmoNy (812) 682-4431 preSS 3 ViSit NewharmoNyiNN.com for a complete meNu Seasonal Hours: March 1st - March 31st Dinner & Bar Hours: Sun. - Thurs. 5 p.m. - 8 p.m.

Fri. & Sat. 5 p.m. - 9 p.m.

Weekend Brunch Hours: 9 a.m. - 2 p.m.

Beginning April 1st Lunch Hours: Mon. - Fri 11 a.m. - 2 p.m.

Dinner & Bar Hours: Sun. - Thurs. 5 p.m. - 9 p.m.

Fri. & Sat. 5 p.m. - 10 p.m.

Weekend Brunch Hours: 9 a.m. - 2 p.m.

Atmosphere: Casual Dress: Casual Average Dinner Entree: $25 Children’s Menu: Yes Reservations: Yes Handicapped Access: Yes Carry-Out: Yes Credit Cards: MC, Visa, AmEx, Discover Banquet Facilities: Red Geranium holds up to 50 for private parties Entertainment: Weekend Live Patio Jams May through September 128 March | April 2014 Evansville Living

EvansvilleLiving.com March | April 2014 129

Country

Stoll’S Country Inn 19820 Castle Creek Dr., evansville (812) 867-7730 12188 inDiana 54 linton, in 812-847-2477

Hours: Evansville Hours Mon. - Thurs. 7 a.m. - 8 p.m.

Fri. 7 a.m. - 8 p.m.

Sat. 7 a.m. - 9 p.m.

Sun. 7 a.m. - 8 p.m.

Linton Hours Mon. - Thurs. 10:30 a.m. - 8 p.m.

Fri. 7 a.m. - 8 p.m.

Sat. 7 a.m. - 9 p.m.

Sun. 7 a.m. - 8 p.m.

Atmosphere: Casual Credit Cards: Visa, MC Reservations: Yes Walk-Ins Welcome Catering: Yes Large parties and groups are welcome Specialty: Full buffet

130 March | April 2014 Evansville Living

Buffet Menu a Monday a

Peppered Steak Meatloaf Bread Pudding Lima Beans Beef & Noodles Soup of the Day (Roasted Pepper)

a Tuesday a Kraut & Sausage BBQ Pork Sliced Roast Beef Peas Tomato Celery Soup

a Wednesday a

Ham & Beans Cornbread Fried Potatoes Salisbury Steak Mac & Cheese Cabbage Soup of the Day (Chicken & Rice)

a Thursday a Spaghetti/Lasagna Pot Roast Kraut & Sausage Bread Pudding Lima Beans Cheesy Potato Soup

a Friday a

Catfish Stewed Tomatoes & Bread Goulash German Potato Salad Fried Shrimp Mac & Cheese, *After 4 p.m. enjoy lunch favorites plus: Salmon Patties, Hush Puppies, Baked Ham, Baked Cod Fish, Peel & Eat Shrimp, Baked Beans, & Clam Chowder Soup. 7 Sets Frog Legs $5.99 with buffet purchase.

a Saturday a

Ham & Beans Cornbread Fried Potatoes BBQ Ribs Spinach Cabbage Beef & Noodles *After 4 p.m. Baked Ham & Sliced Roast Beef, Soup of the Day (Chili)

a Sunday a

Sliced Turkey Baked Ham Sliced Roast Beef Kraut & Sausage Broccoli Cheese Soup Macaroni & Tomatoes Beets Sweet Potatoes Chicken & Dumplings

Don’t Forget!

Stoll’s Caters!

Call us for all your event needs!

Rehearsal dinners, receptions, wedding showers & bridal showers!

10 Reasons you’ll Be thRilled with ouR exceptional cateRing seRvices.

1. no shopping All buffet food items, condiments, service-ware, & drinks provided.

2. no cooking Ready to serve.

3. effortless party planning with experienced event coordinators.

4. fair pricing Several packages for every budget.

5. Reliable service We have catered thousands of repeat customers over the past 25 years.

6. easy clean up We set up & clean up! No work for you. Just enjoy your gathering.

7. no cancellation fee ever!

8. sample tasting Prior to booking your event.

9. discounts when you’re booking rehearsal dinner & wedding reception Our place or yours.

10. we guarantee you will not run out of food, or you will not pay a dime for our services!

Be a guest at your own party.

Basic Buffet package here’s our Most popular Menu:

Sliced Roast Beef Turkey Roast Green Beans Cole Slaw California Blend (Broccoli, Cauliflower & Carrots) Mashed Potatoes with gravy

Bread (White & Wheat) with butter and apple butter Peach & Blackberry Cobbler Coconut Cream Pie Cherry Pie Tea & Coffee (Sample Menu only – MANY options available)

Quality Home Cooking, Excellent Variety, & Great Customer Service!

Fresh ingredients • Real mashed potatoes • Prime Cuts of meat

any event, full service or drop off, large or small. give us a call.

brewery

tin Man Brewing Co. 1430 W. Franklin St., EvanSvillE (812) 618-3227 tinmanbrEWing.com Hours: Mon. - Thurs. 11 a.m. - 11 p.m.

Fri. & Sat. 11 a.m. - midnight Sunday 11 a.m. - 9 p.m.

Tin Man Brewing Co., is a full-production craft brewery offering fresh, locally brewed beer to Evansville, IN. Our tasting room is open daily, where you can enjoy all of our brews, a selection of locally produced wine and a southern gastropub cuisine with an emphasis on using organic products.

MONDAY

$2 Converter Series Pints $12 Pizza Special

Weekly Schedule: Mon: $2 Pints on all Converter Series beer. $12 Pizza specials.

TUESDAY

Tues: Live Music from 6- 8 p.m. Illustrator Pint Glasses with fill of Converter Series beer available for $6.

WEDNESDAY

Wed: Team Trivia at 8 p.m. First place receives a $50 gift card, second place receives a $25 gift card.

Thurs: Half price off all Converter Series pitchers of beer. 10% off food purchases with valid student ID after 5 p.m. (not in combination w/ specials). $5 hamburger special plus choice of fries, mashed potatoes, or mac-n-cheese.

Add-ons are $1 each, sauces are $.50 each.

Live Music 6-8pm $6 Illustrator Series Converter Pints

Team Trivia 8pm

THURSDAY

1/2 Price Pitchers of Converter Series $5 Build Your Own Burger

FRIDAY

New Small Batch Releases or Guest Beer

SATURDAY

$5 Converter Series Growler Fills Free Brewery Tours 2-5pm for 21+

SUNDAY

$7 Brunch 11am-2pm Growlers & Cans Available To-Go

Fri: New small batch release or featured Indiana guest beer on tap.

Sat: $5 growler fills of Converter Series beer. Free brewery tours (21+) on the hour between 2 p.m. - 5 p.m.

Sun: $7 Sunday brunch from 11 a. m. - 2 p.m. Purchase growlers or cans to-go!

Credit Cards: Yes Lunch & Dinner Menu: Yes 132 March | April 2014 Evansville Living

YOU WILL BECOME ONE OF US.

SNACKS

ENTREES

(2) Salmon Corncakes $10

Shrimp & Grits $15

(3) Soft Ale Pretzels $6

Manhattan $12

with roasted corn & green tomato salsa & lemon aioli

with spicy white cheese sauce

(4) Fried Green Tomatoes $7

with cucumber & horseradish riata

SANDWICHES

Comes with choice of side

House seasoned shrimp over cheddar grits with bacon, scallions, & a soft-boiled egg

House made roast beef, mashed potatoes, & brown gravy over garlic toast (comes with side)

Fish Tacos $12

Lightly breaded cod, pickled cabbage, roasted corn & green tomato salsa & poblano aioli (comes with side)

Fish & Chips $12

Rivet battered cod with spicy tarter sauce

Salmon BLT $10

Seared salmon filet with bacon, bibb lettuce, tomato, & lemon aioli

Cuban Pork $12

House seasoned pork belly, ham, & bacon with pickle, onion, & spicy mustard mayo.

Pork Belly & Fried Green Tomato $8 Orange glazed pork belly, fried green tomato, pickled cabbage, & pumpkin butter on a cornbread waffle

Smothered Chicken $13

Chicken breast smothered with goat cheese, tomato, & spinach topped with seasoned bread crumbs (comes with side)

SALADS

Add chicken $3, salmon $5, or shrimp $6

Wedge $7

Chicken & Waffle $7

Fried chicken, bibb lettuce, & red onion with spicy maple mayo

Iceberg lettuce wedge, with bleu cheese dressing, crispy bacon, tomato, & bleu cheese crumbles

Black Bean Burger $8

Southwestern $7

Vegan patty with roasted corn & green tomato salsa on a bed of bibb lettuce

Chipotle dressing, Roasted corn, poblano peppers, black beans, cilantro, fried tortilla strips, & lime wedge

BUILD YOUR OWN BURGER $8 Choice of ½ lb. beef patty or portabella mushroom dressed with lettuce, tomato, onion, & pickle

SAUCES $0.50 Each

ADD ONS $1 Each Cheese: American Bleu Cheese Cheddar Goat Cheese Mozzarella Pepper Jack Provolone Spicy White Cheese Sauce Swiss

Bacon Fried Egg Caramelized Onions Jalapeños Sautéed Mushrooms Garlic Spinach Ham Fried Green Tomato Fried Onions

Horseradish Sour Cream BBQ Mayo Spicy Maple Mayo Spicy Mustard Mayo Poblano Aioli Buffalo Sauce (Mild or Hot) Spicy Ketchup Country Gravy

TO SEE OUR FULL MENU, COME TO TIN MAN BREWING CO. OR VISIT WWW.TINMANBREWING.COM.

Japanese

ZUKI 1448 N. GREEN RIVER ROAD EVANSVILLE (812) 477-9854 mEEtmEAtzukI.cOm OpENING SpRING 2014 DOwNtOwN EVANSVILLE pRIVAtE kARAOkE BAR

Hours: Lunch: Mon.-sun. 11 a.m.-2 p.m.

Dinner: sun.-Thurs. 4-9 p.m.

Fri.-sat. 4-10 p.m.

Washoku Lunch BENTO BOX LUNCH

(served with soup & salad as well as 2 sides) Chicken Katsu (deep fried breaded chicken) 10 Chicken Teriyaki 10 Beef Teriyaki 10 Salmon Teriyaki 10 Sashimi (sliced raw fish) 12 Nigiri (chefs choice 5 pcs. Nigiri sushi) 12 Special Sushi Roll (choice of special sushi rolls, with the exception of the OMG roll and spicy tuna sandwich) 11

Scallop 14 Yakisoba (Japanese noodles with chicken, beef, shrimp, and vegetables) 12

LUNCH COmBiNaTiONs Steak & Chicken 14 Chicken & Calamari 12 Steak & Shrimp 16 Chicken & Shrimp 14 Steak & Calamari 14 Calamari & Shrimp 14

Appetizers

Sushi Tower (cripy wonton wrap, with marinated tuna, salmon, yellow tail and mango) 10 Maguro Poki (fresh tuna cubes marinated with poki sauce, seaweed salad and roasted sunflower seed) 11 Ika Sansai (marinated squid) 8 Fire Scallop (seared seasoned scallop with spicy crab, served on fire) 9 Zuki Fried Shrimp (deep-fried marinated shrimp and mushrooms, with yum yum sauce) 8 Negi-Maki (beef spring onion roll) 7 Kake Butter-Yaki (seared fresh oysters with lemon butter sauce) 8 Egg Roll (deep-fried pork and vegetable egg roll) 5 Tatsuta Chicken (deep-fried marinated chicken strips) 6 Shrimp Tempura (deep-fried egg battered shrimp) 7 Chicken Tempura (deep-fried battered chicken) 6

House Specialties: Dancing mama sushi roll, hibachi steak & seafood, recently added new menu items Atmosphere: Casual, but classy JapaNEsE CUrry riCE

Credit Cards: MC, Visa, amex, Discover Dress: Casual Average Entrée: $10 Private Room Available: Yes Children’s Menu: Yes Carry-Out and Delivery: Yes Reservations: Yes Liquor: Full bar with a large selection of sake Catering: Yes Handicapped Access: Yes

134 March | April 2014 Evansville Living

(served with miso soup) Chicken Curry 10 Beef Curry 10 Shrimp Curry 10 Tonkatsu Curry (deep fried breaded pork on curry) 10

ZUki siZZLiNg (served with soup) Sizzling Beef 10 Sizzling Chicken 10 Sizzling Shrimp Sizzling Salmon 10

NOOdLEs UDON Noodle & Sushi (udon noodle soup & california roll) 12 Grilled Chicken Yakisoba 10 Grilled Shrimp Yakisoba 10 Type Of NOOdles **sOBA (buckwheat noodles) UdON (thick wheat flour noodles) RAMeN (wheat noodles)

JapaNEsE Gyoza (steamed and seared Japanese pot stickers) 6 Edamame (boiled soybeans) 5 Oshinko (assorted Japanese pickled vegetables) 6 Hiyayako (chilled tofu with bonito flakes & scallions) 5 Ika Maruyaki (grilled squid) 7 Agedashi Tofu (deep fried tofu with bonito flakes & tempura sauce) 5 Yamaimo (sliced Japanese mountain yam) 5 Maguro Yamakake (tuna cubes with grated Japanese mountain yam & fresh quail egg) 10 Sishamo (grilled half dried smelt) 5 Beef Sashimi (thinly sliced raw beef marinated with sesame oil and raw quail egg) 8

sidEs Fried Rice • Egg Roll • Fried Banana Grilled Vegetables • Steamed Rice

Hibachi LUNCH

(comes with soup or salad, fried rice, and hibachi vegetables) Calamari 11 Salmon 11 Swordfish 11 Chicken 10 Teriyaki Chicken 11 Zuki Sirloin Steak 12 Teriyaki Sirloin Steak 13 Zuki Filet Mignon 14

Chef's Special Salads

Tropical Salad (fresh tuna, seaweed salad, and spicy crab with sesame dressing) 8 Tuna Tataki Salad (seared tuna on fresh greens with avocado and pon-zu sauce) 11 Seaweed Salad (marinated seaweed) 5

Sushi Salad (fresh head lettuce with crab and steamed shrimp) 5 Kimuchi (spicy vegetable salad) 4 Suno-Muno (cucumber and crab salad with pon-zu sauce) 4 Tuna Salad (fresh magura tuna with cucumber, avocado, and scallions served with chili sauce and eel sauce)12

Mello Yellow 9 Spicy Tuna Crunch 9 Spicy Tuna Sandwich 12

raW aNd COOkEd ZanMai Roll 11 Mafu Roll 11 Crystal Roll 11 Hurricane Scallop Roll 11 Let’s Get Crazy Roll 11 OMG Roll 12 Spicy Albacore Roll 11 American Dream 11 Jayne Roll 11 Dynamite Scallop 11 J Lo 11

Salmon 18 Shrimp 22 Chicken 15 Teriyaki Chicken 16 Zuki Sirloin Chicken 22 Teriyaki Sirloin Steak 23 Zuki Filet Mignon 24 Yakiniku steak (thinly sliced sirloin with yakiniku sauce) 20 Scallop 22 Lobster 29 Zuki Hibachi Vegetables 12

VEgETariaN

SUSHI

spECiaL sUsHi rOLLs Surf-N-Turf 11 Mangoimp 11 Indiana Roll 10 Caterpillar Roll 10 Zuki Roll 10 Dancing Mama 10 EVV Roll 10 Small Mouth Roll 10 Spider Roll 10 Dragon Roll 9 Fried Lobster Roll 11 Nevada Maki 9 Fancy Roll 9 Thrilla in Manila 10 Manhattan Roll 10 Yum Yum Roll 8 Zig Zag Roll 11 Holly Roll 11 Las Vegas Roll 10 Thai Roll 11 No. 10 10 Sunset Roll 10 Oriental Roll 9 Crunchy Shrimp 10 Pretty in Pink 8 Philadelphia Roll 9

Futo Maki 9 AAC Roll 5 Fried Asparagus Roll Avocado Roll 5 Sweet Potato Roll 5 Mac & Cheese 5

Washoku Dinner TEmpUra diNNEr

Sushi & Shrimp Tempura (4 pcs. California Roll, 4 pcs. Nigiri sushi, & 4 pcs. shrimp tempura) 20 Shrimp & Vegetable Tempura 19 Chicken & Vegetable Tempura 18

siZZLiNg diNNEr Chicken 18 Beef 20 Salmon 18 shrimp 20

BENTO BOX diNNEr High Roller Box (5 pcs. sashimi, 4 pcs, Nigiri sushi, beef, or chicken teriyaki, california roll, salad, & scallop bacon) 30 Beef Teriyaki Box (beef, shrimp tempura, egg roll, & steamed rice) 20 Salmon Teriyaki Box (salmon, shrimp tempura, egg roll, & steamed rice) 20 Chicken Teriyaki Box (chicken, shrimp tempura, egg roll, & steamed rice) 20

Sumo-Sam 11 Zen-Ju 11 Kenny’s Special 11 Tiger Eye Roll 11 Roko Maki 11 Halloween Roll 11 Rainbow Roll 11 Alaska Roll 9 Sunrise Roll 10 Rock & Roll 11 Ume Maki 11 Volcano Roll 10

Steak & Calamari 23 Shrimp & Calamari 23 Land & Sea (steak & shrimp) 24 Emperor’s Choice (steak & chicken) 22 Geisha’s Choice (shrimp & chicken) 22 Seafood Combination (lobster, shrimp, & scallop) 35 Steak & Scallop 25 Zuki Special (steak & lobster) 32

Side Orders

sirloin steak 10 filet Mignon 14 Chicken 7 shrimp 8 Hibachi Vegetables 6 fried Rice 2 Japanese steamed Rice 1.50 House salad 2 Hibachi soup 2 Miso soup 2

JapaNEsE Katsudon (deep fried breaded pork chop with egg on rice) 14 Tendon (shrimp and vegetable tempura on rice) 14 Unadon (barbecued eel on rice) 15 Tonkatsu (deep fried breaded pork) 12 Chicken Katsu (deep fried breaded chicken) 12 Chirashi Sushi (bowl of sushi rice with raw seafoods on top) 22 Tekkadon (bowl of sushi rice with fresh tuna on top) 20 Zuki Love Boat (a choice of 4 special sushi rolls, california roll, 6 pieces of sashimi, & 4 pcs. Nigiri sushi) 55 Zuki Party Boat (a choice of 4 special sushi rolls, california roll, tuna roll, 8 pcs. sashimi, & 8 pcs. Nigiri sushi) 75 Sushi Dinner (7 pcs. Nigiri sushi & california roll with masago) 20 Sashimi Dinner (12 to15 pcs. of assorted raw fish and shellfish) 20

spECiaL FriEd riCE

raW

diNNEr COmBiNaTiONs

Chicken Fried Rice 5 Beef Fried Rice 6 Shrimp Fried Rice 6 Vegetable Fried Rice 5 Combination Fried Rice (chicken, beef, & shrimp) 7

Zuki Favorites

Braised Red Snapper with Sweet Soy & Ginger, served with mushroom rice 20 Steamed Tilapia Fillet & Tofu on Miso Broth 18 Hamachi-Kama (Grilled yellow Tail Collar) 15 Garlic Steak 24

Hibachi diNNEr

Calamari 19 Swordfish 18

Children's Menu

sirloin steak 9 Chicken 9 shrimp 9 Bento Box (chicken nuggets, french fries, & a rice ball) 9 ** $8 split charge (soup, salad, fried rice, & hibachi vegetables) ** All steaks substitute to filet mignon for an extra $3 ** 15% gratuity will be added to groups of five or more (on New year’s eve, Valentine’s day, & Mother’s day, a 15% gratuity will be added to each person) ** On children’s menu (12 years and under, served with soup or salad, fried rice, and hibachi vegetables)

Handcrafted food

Bill’s RestauRant 420 Frederica St. OwenSbOrO (270) 852-8120 atbillS.cOm

@Bill’s we specialize in hand-crafted foods prepared from carefully sourced products — local when possible.

Appetizers Papas Fritas 7 a perfect appetizer to share. new potatoes deep-fried and served with Spanish smoked paprika aioli for dipping.

Hours: Lunch: Tues. - Fri. 11 a.m. - 2 p.m.

Dinner: Tues. - Sat. 5 p.m. - close

Great Lakes Smoked Whitefish 9 old Hickory-smoked fresh whitefish, made into a spread and served with house made bread crisps.

House Specialties: Impeccably fresh seafood, house made breads, local sourcing

Chicken Livers Florentine 9 deep fried chicken livers tossed with onions, spinach, garlic, and a balsamic vinaigrette.

Atmosphere: Eclectic

Steamed Prince Edward Island Mussels 10 Steamed in white wine, butter, and garlic.

Served with fresh bread for the broth.

Credit Cards: Yes Dress: Casual Average Entree: $18 - $26 Carry-Out: Yes Reservations: Yes; preferred

Monkfish Pakora 10 fresh monkfish and vegetables in a curry batter, deep fried and served with a house-made cilantro chutney for dipping.

Country Style Pork and Escargot Pate 10 House-made pate served cold with toasted bread and a coarse creole mustard.

Liquor: Full Bar

Entrees

Lunch Menu: Yes

Choice Beef Sirloin Béarnaise 21 Sirloin steak cooked medium-rare, topped with roasted shallots and béarnaise.

Handicapped Access: Yes

Sweet Hot Twice Cooked Pork Belly 22 organic pork belly braised in soy sauce, then deep fried until crisp, tossed with a sweet hot chinese black bean sauce.

Pork Tenderloin Madeira 21 organic pork tenderloin medallions pan-fried, finished with a madeira wild mushroom sauce, then served over grits.

136 March | April 2014 Evansville Living

Chicken Cerignola 20 organic breasts of chicken sautéed with cerignola olives, peppers, onions, and garlic, finished with a pesto marinara sauce.

Rainbow Trout Forestier 22 Idaho rainbow trout pan-fried with guanciale, oyster mushrooms, and peas.

C & C Maque Choux 20 domestic catfish pan blackened and served on rice smothered with a corn and crawfish stew.

Southwestern Oysters 22 extra select chesapeake oysters dredged in corn flour, deep fried, and served on a Southwestern chipotle cilantro cream.

Fresh Maine Diver Scallops 23 Pan-seared, served with butternut sauce, and a drizzle of red pepper coulis.

Ciopinno 25 the classic Italian fisherman’s stew made with fresh mussels, shrimp, and sea bass.

Soba Noodles and Winter Squash 19 Kobucha squash, okra, and haricot vert roasted with white miso, served with soba noodles, and a chili sesame oil dressing.

Desserts

Poached Pear Crumble 7 Bosc pears poached in cardamom red wine syrup, topped with a butter crumble crust and freshly whipped cream.

Creme Brulee 6 a classic fresh baked vanilla custard finished with a crisp burnt sugar crust.

Pineapple Savarin 7 a yeast leavened sponge cake baked with a topping of caramelized pineapple, and soaked with an allspice rum syrup.

Gastropub

PaStaS

tRuffled MaC and Cheese

$10.95

CaRBonaRa

$14.95

Homemade mac and cheese with truffle oil

Prosciutto, capers, pine nuts, and roasted cauliflower

Buffalo MaC and Cheese $12.95 SnackS

Homemade mac and cheese, house buffalo sauce, and grilled chicken

Buffalo ChiCken egg Rolls $7.95 Buffalo and bleu cheese sauce

Cauli Pesto Pasta

House alfredo sauce, house pesto, roasted cauliflower, and penne. Add chicken $3.

Philly Cheesesteak egg Rolls $7.95 A-1 aioli

BRussels sPRouts

$5.95

Not like grandma's!

MediteRRanean flat BRead

House hummus, feta cheese, kalamata olives

ChiCken Quesadilla

$9.95

$8.95

House tortillas, Chihuahua cheese, Cholula aioli, avocado salsa

tRuffle & PaRMesan fRies

$5.95

MediteRRanean CaulifloweR

$9.95

Your new guilty pleasure!

House hummus, feta cheese, pine nuts, kalamata olives Seafood

new oRleans shRiMP

$12.95

seaRed sCalloPs

$14.95

Savory, spicy sauce

With chili aioli OR truffled corn puree

new yoRkeR

new oRleans Pasta

$12.95

Polenta Ravioli

$12.95

PoRCini MushRooM Ravioli

$12.95

Penne, grilled chicken, and Worcestershire cream sauce

Served with sage infused tomato sauce Served with truffled corn puree SaladS

BiBB

s - 4.95 l - 7.95

house

s - $4.95 l - $7.95

Walnuts, red onions, bleu cheese, and balsamic vinaigrette. Add chicken $3.

$8.95

Caramelized onions and bleu cheese.

Served with fries.

CaPRese sandwiCh

$7.95

Mozzarella, tomato, house pesto, and balsamic reduction. Add chicken $3.

House Specialties: Brussel sprouts, seared scallops, roasted cauliflower, lamb meat balls, buffalo chicken egg rolls, New Orleans shrimp Atmosphere: Casual Credit Cards: Yes

Average Entree: $12

$7.95

CaesaR

$6.95

wally

$9.95

Bibb lettuce, granny smith apples, red grapes, candied walnuts, bleu cheese, and balsamic vinaigrette

wagyu Beef BuRgeR $9.95

Chihuahua queso, avocado salsa, and Cholula aioli.

Served with fries.

Hours: Mon. - Wed. 11 a.m. - 9 p.m.

Thurs. - Sat. 11 a.m. - 10 p.m.

Sunday Closed

CaPRese

Fresh buffalo mozzarella, tomato, house pesto, and balsamic reduction

Between Bread

southwesteRn wagyu Beef BuRgeR $12. 95

CKBHenderSon.Com

Dress: Casual

$10.95

Caramelized onions and bleu cheese.

Served with fries.

108 2nd St. HenderSon (270) 212-2133

Romaine, pine nuts, hearts of palm, and red onions. Add chicken $3.

Smoked salmon, cream cheese, onions, & capers served with French bread

koBe Beef hot dog

$11.95

Commonwealth kitChen + bar

Meat

flat iRon steak

$9.95

laMB & goRgonzola MeatBalls

$9.95

Pig wings

$8.95

Masitas de PueRCo

$8.95

House made chimichurri sauce and potato mash

Children’s Menu: Yes Carry-Out: Yes Online Ordering: Yes Lunch Combos: Yes Beer, Wine, and Signature Cocktails Catering: Yes

Tomato marinara OR gorgonzola cream sauce

Mini pork shanks tossed in house buffalo sauce

Cuban pork chunks, lime, and grilled onions

EvansvilleLiving.com March | April 2014 137

ItalIan and amerIcan

Dilegge’s 607 N. MaiN St. EvaNSvillE (812) 428-3004 dileggesrestaurant.com

ANTIPASTI (APPEtIZERS)

Mozzarella in Carrozza Toasted Ravioli Jalapeño Poppers Jumbo Breaded Shrimp Batter Fried Mushrooms Batter Fried Zucchini

$6.25 $5.95 $5.95 $8.95 $6.25 $6.25

House Specialties: Poultry, veal, tenderloin, and pasta Atmosphere: Casual Credit Cards: MC, Visa, Discover, AmEx Dress: Casual Average Entree: $10 - $18 Banquet Facilities: Yes; Seats up to 100 people Carry-Out: Yes Reservations: Yes Lunch Menu: Daily Blue Plate Special and Soup of the Day Liquor: Yes Handicapped Access: Yes Catering: Yes

138 March | April 2014 Evansville Living

$10.95 $7.95 $8.95 $5.95

INSALATA (SALAD)

Insalata DiLegge

Hours: Mon. - Fri. Open at 11 a.m.

Sat. Open at 4 p.m.

Sunday Brunch in the Banquet Room 10 a.m. - 2 p.m.

(Available at Dinner) Smoked Salmon Antipasto Fungi Ripieni Granchio (mushrooms) Gamberi Saute (shrimp) Bruschetta

$5.25

With Mostaccioli Pasta With Cheese Filled Pasta

$6.25 $6.75

Combination

$3.95

Caesar Spinach Grilled Chicken Chef Cottage Cheese or Apple Sauce

$5.95 $6.50 $7.95 $2.95

PASTA ENTREES

(Entrees include garlic bread. Add a combination salad for .99 at lunch and $1.99 at dinner)

Lasagna Manicotti Ravioli Eggplant Parmesan

L $8.95 D $10.25 L $8.25 D $9.75 L $8.25 D $9.75 L $8.95 D $9.75

Angel Hair

Linguine & Clams Fettuccine Alfredo Baked Ziti

SPAGHETTI Rigatoni

L $8.95 D $12.95 L $8.95 D $9.75 L $8.25 D $9.75

Mostaccioli

Your choice of above pasta with the following:

DiLegge’s Meat Sauce DiLegge’s Marinara Sauce Garlic Olive Oil and Herb

L $7.95 D $7.95 L $7.95 D $7.95 L $7.95 D $7.95

Pesto Sauce Roasted Italian Vegetables Hot & Spicy Vegetables

L $8.25 D $8.95 L $8.95 D $9.95 L $8.95 D $9.95

(Add a homemade meatball or Italian sausage for $2.10 at lunch and $2.50 for dinner)

POLLO (CHICKEN) Pasta with Chicken & Italian Vegetables $16.95 Chicken Piccata $17.95 Chicken Scampi $17.95 Chicken Alfredo $16.95 Chicken Parmesan $16.95 Chicken Forrester $16.95

PECES (SEAFOOD) Shrimp Alfredo $18.95 Scampi (Shrimp) $18.95 Fried Jumbo Shrimp $16.95 Italian Style Tilapia $17.97 Clams & Linguine $12.95

VITELLO (VEAL)

Veal Piccata Veal Parmesan Veal Forrester

$18.95 $18.95 $18.95

Filetto Di Manzo (Beef Tenderloin) medium $16.95 large $21.95

GRINDERS (ItALIAN SANDWICHES) Whole $7.95 Half $5.75

Italian • Sausage • Meatball • Eggplant Italian Meat Sub ($6.50)

SANDWICHES (Served with chips, pickle wedge, and white or wheat bread/bun)

Grilled Chicken Breast $6.25 • Grilled Tenderloin $6.25 • Ribeye Steak $8.95 Hamburger $5.75 • German Bologna $5.50 • Tuna Fish $5.75 • Fish Fillet $5.75 Egg Salad $5.25 • Steak Fries $2.25

Cheesecake Jumbo Brownie Sundae (Big enough for 2!)

Italian Wedding Cake (Seasonal)

DESSERTS

$4.25

$7.95 $5.25

Spumoni Vanilla Ice Cream

topped with Chocolate Sauce $2.95

$3.25 $2.75

spanish

Del Huerto — froM the Garden —

9. esparraGos (seasonal)

Grilled asparagus with aioli** sauce. $10 911. Add Serrano Ham** wrap $7

10. patatas braVas

Para Empezar ( — starters —) 11. tortilla española

Classic baked Spanish egg potato pie topped with fresh tomato, and queso fresco. $10 (Served at room temperature)

Sliced roasted potatoes in our house spicy tomato saffron sauce.

21. toMatoe fresco (seasonal)

Slices of tomato and queso fresco topped with our house vinaigrette dressing. $12

24. tabla fria

Variety of Spanish cheeses, mixed Spanish olives, and imported Spanish Seranno Ham.** $18

23. judias Verdes

Sauteed green beans in a buttery-lemon sauce with roasted almonds. $10

31. escaliVada

29. pan catalán

Slices of bread rubbed with romesco spread and topped with imported Spanish Manchego cheese. $11

96. pure de Garbanzo

Garbanzo beans, garlic, and manchego cheese spread with sliced bread. $10 97. JAMON SERRANO A plate of thinly sliced cured and aged imported Spanish Serrano ham.** $17

Paella Traditional Spanish rice with saffron dish, originating from the fields of Valencia, eastern Spain.

18. paella MiXta

Rice with saffron, mixed seafood, chicken, and Spanish chorizo.

REGULAR $17 182. GRANDE SIZE $32

Mediterranean roasted vegetables with Queso Fresco cheese and a touch of Romesco. $13

De La Tierra ( — froM the land —

5. caracoles de la casa

Sauteed imported escargot in a tomato-saffron and anchovy sauce. $13

6. albondiGas de las casa

Spanish meatballs stuffed with cheese & spinach in our house saffron-tomato sauce. $13

7. parrillada

Grilled chicken, beef, and Spanish chorizo with onions and peppers. $13

8. pollo españa

EclipsE spanish Tapas Bar & rEsTauranT 113 S.E. Fourth St. Downtown EvanSvillE (812) 463-6040 EclipSEtapaS.com Hours: Dinner Mon. - Thurs. 4:30 p.m.-9:00 p.m.

Fri. & sat. 4:30 p.m.-10:00 p.m. sun. Closed Specialty Drinks: Old & new World Wines sangria Red or White hibiscus, Chocolate and Espresso Martinis, Coffee Drinks and herbal Martinis, Organic spirits, and Gluten Free Beer

Chicken breast sautéed in Spanish paprika and a garlic buttery lemon sauce. $11

Atmosphere: Casual Elegant

16. cordero** a la parrilla*

Credit Cards: MC, Visa, amEx, Discover

Three lamb ribs grilled and seasoned with rosemary and garlic. $15

Del Mar — froM the sea —) 1. GaMbas eclipse

Average Entrée: $7-$15

2. cazuela de Mariscos

Carry-Out & Reservations: Yes

Lightly breaded shrimp sautéed in our spicy cream sauce. $14 Seafood combination with olives, onions, sweet peppers in our spicy saffron tomato sauce. $13

4. Vieiras al ajillo**

Liquor: Yes, Full service

Sautéed scallops with Spanish paprika and garlic butter sauce.* $14

25. Montadito de salchicha

13. Mejillones Vascos

28. Montaditos de carne

98. ATUN MEDITERRANEO Grilled and seasoned tuna steak with hints of alioli and mojo sauces. $13

92. paMplonada

Mussels in our house spicy saffron tomato sauce. $12

Slices of toast topped with grilled sausage and alioli** sauce. $9 Slices of toasted bread topped with grilled bite sized beef chorizo topped with Queso Fresco cheese. $10

We are vegetarian, vegan, and gluten free friendly.

Catering: Yes

Roasted chicken with Mediterranean vegetables, Manchego cheese in our house tomato saffron sauce. $15

93. soloMillo al jerez

4 oz. beef tenderloin in a Spanish sherry reduction sauce. $18 *Salmon, Scallops and Cordero are cooked medium rare. **May contain cured, raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.

Visit our website for coMplete details and Menu. eclipsetapas.coM

CORPORATE CATERING

Let us serve you during your next corporate meeting, seminar, retreat or private party.

EvansvilleLiving.com March | April 2014 139

Seafood

Harbor bay North

4482 N. First Ave. (iN the North pArk shoppiNg ceNter) (812) 423-0050 MoN. - suN. opeN At 11 A.M.

eAst

1801 MorgAN ceNter Drive (iN the showplAce eAst theAtre coMplex) 812-402-5122 MoN. – Fri. opeN At 3 p.M. sAt. – suN. opeN At 11:00 A.M.

priNcetoN

2691 w. BroADwAy (Next to showplAce priNcetoN) 812-635-0057 weD. - Fri. opeN At 4 p.M. sAt. AND suN. opeN At 11 A.M. closeD MoN. AND tues.

KARAOKE Friday & Saturday North 8:30 p.m. - 12:30 a.m.

East 9 p.m. - 1 a.m.

Atmosphere: Casual Credit Cards: MC, Visa, AmEx, Discover Dress: Casual

Harbor Bay North only Sat. Buffet 5 p.m. - 8 p.m.

Sun. Buffet 11 a.m. - 2 p.m.

Fried Chicken, Ham & Fish

Appetizers

Burgers

Boom-Boom Shrimp Spinach Crab Dip Crab Stuffed Shrooms Shrimp Cocktail Fried Shrimp Chicken Wings Fried Mushrooms Jalapeno Poppers Fried Pickles Flat Bread Pizza Pretzel Bread Stix Crab Cakes Chips and Salsa Onion Rings Mozzarella Stix Popcorn Shrimp Classic Sampler

Cheeseburger Harbor Burger Bay Melt unlimited soup & salad Bar Fire House Burger Mon. - Fri. includes dessert Black and Blue

sAlAds

steAks

speciAlties

8 oz. Delmonico 5 oz. Filet Mignon 8 oz. Filet Mignon

Bacon Wrapped Scallops Fish and Chips Chicken Alfredo Orange Roughy Fried Shrimp Mango Mahi-Mahi Shrimp Scampi Old-Fashioned Catfish Fiddlers Chicken Strips Monterey Bay Tilapia Oyster Platter Popcorn Shrimp Fish and Shrimp Snow Crab Legs

sANdwicHes Alaskan Salmon Burger Fried Catfish Fried Atlantic Cod Hawaiian Chicken Buffalo Chicken Italian Chicken Pork Tenderloin Turkey & Ham Club

Children’s Menu: Yes

House Salad

Reservations and Carry-Out: Yes

Caesar Salad Crispy Chicken Salad Islander Salad Soup & Salad Combo

Chicken Bacon Ranch Greek Gyro Wrap Chicken Caesar

soups

FresH oysters

Beef Barley New England Clam Chowder Potato Bacon Soup

½ Dozen/Dozen Oysters on the Half Shell Garlic Parmesan Oysters Cheesy Baked Seafood Southwestern Oysters

Liquor: Yes, Full Bar

140 March | April 2014 Evansville Living

wrAps

ItalIan

Salads

Paninis Tuscan Chicken Seasoned grilled chicken strips with provolone cheese & sun dried tomato pesto on sourdough bread.

Reuben Corned beef, Swiss cheese, sauerkraut, & thousand island dressing on pumpernickel bread.

Venetian Ham, Genoa salami, pepperoni, Swiss cheese, & Dijon mayo on sourdough bread.

Milano Smoked turkey, provolone cheese, roasted red pepper strips, & sweet basil on sourdough bread.

Meatball Italian meatballs, black olives, parmesan & provolone cheese on sourdough bread.

Veggie Artichokes, black olives, grilled mushrooms, parmesan & provolone cheese on sourdough bread.

Peanut Butter & Banana Peanut butter, banana, & honey on sourdough bread.

Soups (Three served daily)

Three Cheese Tomato Vegetarian Vegetable* Chicken Noodle* Vegetable Beef* Cream of Broccoli* Italian Wedding Soup Spinach Tortellini* Ham and Bean Soup* Beef Stew* Cream of Potato* Chicken & Dumplings* Chicken Tortilla or Chicken Enchilada* Gazpacho* *Homemade Soups

Strawberry Summer Salad Apple Autumn Salad Penne Pasta Salad Farfalle Caesar Pasta Salad Fresh Fruit Salad Greek Salad Mozzarella Salad Chicken Salad

Jeanne’s Gelato 2003 LincoLn Ave. evAnsviLLe (812) 479-8272 jeAnnesgeLAto.com

Bakery Cookies (All butter cookies) Triple Chocolate Chip, Oatmeal Supreme, & Peanut Butter Brownies (Made with Creme de Cacao) Turtle Brownies, Plain, & Frosted Bars Lemon, Key Lime, & Pumpkin Cakes & Cupcakes Italian Cream Cake, French Chocolate, Red Velvet, Fresh Strawberry, Lemon Supreme, Banana, Carrot, Apple Cake with Hot Butter Rum Sauce, New York Cheesecake, Chocolate Espresso Cheesecake, Pumpkin Cheesecake, Apple Pie Cheesecake, Peanut Butter Chocolate Cheesecake, Chocolate Nemesis (flourless cake), & Tiramisu Pies Apple, Cherry, Pumpkin, Pecan, & Fresh Strawberry Baklava, Truffles, Pralines, & Shortbreads

Gelato Chocolates Vanillas Nuts Coffees Fresh Fruits Pies Herbal Infusions Italian Specialities

Hours: Mon. - Thurs. 11 a.m. - 8:30 p.m.

Fri. - Sat. 11 a.m. - 10 p.m.

Sunday noon - 6 p.m.

Extended summer hours.

Specialities: Fresh, homemade, and authentic gelato Visit for a variety of flavors.

Atmosphere: Casual Credit Cards: MC, Visa, Discover Average Meal: $4 - $7 Carry-Out: Yes Catering: Yes Visit us on Facebook for daily selections and seasonal menu changes.

Sorbetto Fresh Fruits Herbal Infusions Wines

EvansvilleLiving.com March | April 2014 141

CATERING

– Salads –

Just Rennie’s cateRing at the old post office

Southern Belle Salad

With Raisins, Bacon, Tomatoes, Mandarin Oranges & Apple Cider Vinaigrette Baby Spinach Salad

With Tomatoes, Bleu Cheese, Spiced Candied Walnuts & Roasted Pear Vinaigrette

100 N.W. SecoNd St. evaNSville (812) 401-8098 juStreNNieS.com

Classic Caesar Salad

With Asiago Cheese & House Made Croutons Greek Salad Zero Echo

Hours: Mon. - Sat. Dress: Casual to Upscale Average Entrée: Lunch: $10+ Dinner: $23+

Just Rennie’s Catering At The Old Post Office

With English Cucumbers, Tomatoes, Feta & Olives with Mint Vinaigrette

– Pork – Pecan Encrusted Pork Tenderloin

With Sesame Aioli Stuffed Pork Loin

With Onions, Apples & Raisins with Apple Cider Glaze Euro Stuffed Pork Loin

With Baby Spinach, Onions, Feta & Sun-Dried Tomatoes

Children’s Menu: Yes

– Chicken –

Liquor: Yes

Chicken Italy

With Basil Pesto & Provolone Chicken Picatta

With Capers, Marinated Artichokes & Lemon Sauce Chicken Dijonnaise

– Steak & Seafood – Prime Black Angus Hand-Cut Steaks Norwegian Salmon

With Lemon-Dill Beurre Blanc Tilapia Florentine

Just Rennie’s Catering is an exclusive caterer at The Old Post Office. We also cater at Just Rennie’s Tuscan Wine Room, The Old Courthouse, The Pagoda, The Reitz Home Carriage House, The Koch Family Children’s Museum, The Granary in New Harmony or your own location.

142 March | April 2014 Evansville Living

Jesse Daniels Photography

asian bistro

Kanpai Bento Lunch ......$8.64

Includes four-course meal, drink, and tax.

Choose one chicken & vegetables beef & vegetables shrimp & vegetables (add $1.08) general tso's chicken thai sweet & sour chicken chicken chop chae (add $2.16)

4593 Washington ave. evansville (812) 471-7076

What you’re paying for lunch at another restaurant: 2 courses (average cost) ..........$6.99 Drink (average cost) .................$2.29 Purchase of a drink for the second half of your day (average cost) .............................. $.89 Total ................................... $10.17 Tax ......................................... $.82

visit mykanpai.com for a complete menu

Grand ToTal ................$10.99

Hours: Mon.-sat. 11 a.m.-10 p.m. sun. 11 a.m.-9 p.m.

with 2 courses less

Choose one

Which deal do you think is better?

miso soup kanpai salad nobu salad (add $3.24) seaweed salad (add $3.24)

House Specialties: Cumin encrusted ahi tuna with avocado, cilantro, and roasted jalapeño salsa; godzilla roll; yum yum roll; sushi pizza

Choose one white rice brown rice fried rice

Atmosphere: Casual

Choose one half california roll one egg roll two crab rangoon two gyoza half spicy tuna crunch roll (add $3.24) half s.o.b. roll (add $3.24) half godzilla roll (add $3.24)

Credit Cards: MC, Visa, amEx, Discover Dress: Casual Average Entrée: $12

S.O.B. Roll

Dynamite Roll

signature Appetizer: Crab Rangoon and egg Rolls

“We truly want to become your lunch place. We will give you a 4-course meal with everything included (even a drink to go that you can enjoy the second half of your day) for $8.64. Give us a chance to earn your lunch business. I’m Jayson Munoz, the owner, and if something’s not right, we’ll make it right. I look forward to seeing you soon!”

I LOVE THE TRI-STATE

Photos by Adam Tesh

Banquet Facilities: Holds up to 42 for Private Parties Children’s Menu: Yes Carry-Out: Yes Online Ordering: Yes Lunch Menu: Yes Beer and Wine: Yes Catering: Yes, private chef available Entertainment: Weekly on Wednesday night EvansvilleLiving.com March | April 2014 143

Mediterranean

Manna Mediterranean grill 2913 LincoLn ave. evansviLLe (812) 473-7005 manna-griLL.com

ish Kabobs

Hours: Mon.-Sat. 11 a.m.-9 p.m.

Sunday 11 a.m. - 3 p.m.

Atmosphere: Casual relaxed Credit Cards: MC, Visa, amex, discover Dress: Casual Average EntrÊe: $8+ Children’s Menu: Yes Carry-Out: Yes Handicapped Access: Yes Catering: Yes

Mediterranean Our Popular Salad with Chicken Gyro Plate Less than 300 calories

Chicken Shawarma Plate

Drive Thru: Call ahead for quicker service at drive thru Beef and Chicken Shish Kabobs

Lamb Shank Fork tender

Mixed Grill Platter

Vegetarian Party Platters for Catering

Visit manna-grill.com for our complete menu.

Veggie Combo Plate 144 March | April 2014 Evansville Living

FAMILY DINING

Distinctive Dinners • HomemaDe sanDwicHes & soups

Breakfast Specials Voted Best Breakfast

Value Breakfast ................................$4.25 “Kickoff” Breakfast ............................$6.80 “Touchdown” Breakfast ....................$6.25 Two Egg Breakfast - Special ..............$4.95 Country Fried Steak ..........................$6.25 Polish Sausage, 2 Eggs ......................$6.25 Country Biscuits n’ Gravy ..................$4.25 3 Eggs, Bacon or Sausage and Toast .$5.75 BLT & Egg with American Cheese .....$5.25 Croissant Egg & Cheese Sandwich ....$5.25

Chef’s Suggestions Soup And Quiche -(cup) ....................$7.50 Soup And Salad .................................$6.25 Quiche Lorraine.................................$6.75 Spinach Quiche .................................$6.75 Bacon Spinach Quiche ......................$6.75 Chili Cheese Melt ..............................$3.95 Clubhouse, Reuben, and Tuna Melt Sandwiches Chicken Parmesan.............................$7.50 French Onion “Our Own,” Vegetable Soup, and Homemade Chili

Daily Specials $4.95 & $5.75 & $6.75 Monday Homemade Chicken Pot Pie w/salad Country Fried Steak, choice of two vegetables Meat Loaf ’n’ choice of two vegetables Pork Tenderloin & Dressing, choice of two vegetables

Your choice $3.25 per slice Country Apple Dutch Apple Cherry Peach Raisin Pecan Black Bottom Custard Chocolate Bavarian Cherry Cheese Cake German Chocolate Pumpkin (in season) Banana Meringue/Cream Coconut Meringue/Cream Chocolate Meringue/Cream Lemon Meringue Sugar Free Apple Strawberry (in season) Carrot cake Sugar Free Cherry

$6.75 Baked Pork Chops ’n’ kraut Polish Sausage ’n’ kraut Liver ’n’ onions Each with two vegetables Soup of the day – Cream of Broccoli Bowl ............. $3.25 Cup ...............$2.75

Wednesday $6.75 Baked Pork Chops ’n’ kraut $5.75 Ham Steak ’n’ choice of two vegetables $4.95 Spaghetti with salad $6.50 Beef tips, noodles - 1 side Soup of the day – Bean Soup w/cornbread Bowl ............. $3.75 Cup ...............$2.75

Thursday

Friday (4 - 8 p.m.) $6.75 Salmon Patty ’n’ choice of two vegetables Lasagna with garlic bread Prime Rib with a salad and baked potato Soup of the day – Cream of Potato Bowl ............. $3.25 Cup ...............$2.25

Saturday (4 - 8 p.m.)

Spaghetti with salad Meat Loaf with choice of two vegetables Country Fried Steak Prime Rib with a salad and baked potato Soup of the day – Vegetable Bowl ............. $3.25 Cup ...............$2.25

Sunday

Whipped Cream .75 Ice Cream .75 Cheddar Cheese .75

905 North park dr. evaNsville (812) 425-2261 thepiepaN.Net

Tuesday

Homemade Chicken and dumplings Swiss Steak ’n’ choice of two vegetables $6.50 Chicken Fried Chicken, choice of two vegetables Soup of the day – Tomato Bowl ............. $3.25 Cup ...............$2.25

From Our Pie Pan Ovens

the pie pan

Hours: Mon.-Sat. 6:30 a.m. - 8 p.m.

Sun. 6:30 a.m. - 2 p.m.

Breakfast 6:30 - 11 a.m. every day Atmosphere: Family Dining Credit Cards: MC, Visa, Discover Food Type: Family Dining House Specialities: Homemade Soups, Tuna Melts, Reuben Sandwiches, Breaded Tenderloins, Chicken Strips, and Pies Dress: Casual Average Meal: $7-$10 Carry-out: Yes Children’s Menu: Yes Lunch Menu: Yes Handicapped Access: Yes Reservations: Yes

Chicken ’n’ Dressing - White Meat Extra 50¢ Salisbury Steak Pork Tenderloin & Dressing $5.75 Ham Steak Each with choice of two vegetables Soup of the day – Vegetable Bowl ............. $3.25 Cup ...............$2.25

Sides • Real Mashed Potatoes • Green Beans • Corn

• Peas •Beets • Fried Okra • Corn Fritter • Apples • Limas • Home Fries

EvansvilleLiving.com March | April 2014 145

deli

pita pit 1211 tutor lane evansville (Corner of burkhardt and vogel) (812) 402-6205 pitapitusa.com

Hours: Mon-Fri: 8 a.m. - 9 p.m.

Sat. 10 a.m. - 9 p.m.

Sun. 10 a.m. - 7 p.m.

House Specialties: Grilled to order sandwiches and salads. Over 30 fresh vegetables and over 20 sauces to choose from. Vegan and vegetarian selections.

Atmosphere: Casual Credit Cards: MC, Visa, Amex, discover Dress: Casual Average Sandwich: $6.75 Children’s Menu: Yes Catering: Yes Delivery and Drive-Thru Available

Breakfast Pitas $6.25

Awakin’ with Bacon Bacon, eggs, grilled onions, grilled green peppers, hashbrowns, and cheddar cheese Ham n’ Eggs Black forest ham, eggs, grilled onions, grilled green peppers, hashbrowns, and cheddar cheese Steak n’ Eggs Thinly sliced steak, eggs, grilled onions, grilled green peppers, hashbrowns, and cheddar cheese Meat the Day Black forest ham, bacon, eggs, grilled onions, grilled green peppers, hashbrowns, and cheddar cheese Morning Glory Eggs, tomatoes, grilled onions, grilled green peppers, hashbrowns, and cheddar cheese

Double Meat – Add $1.99

Meat Pitas $6.75

Veggie Pitas $6.25

The Local Ask us about our unique local creation Chicken Caesar Chicken breast, bacon, romaine, parmesan cheese, and caesar dressing Chicken Crave Chicken breast, black forest ham, romaine, onions, melted provolone cheese, and light honey dijon Buffalo Chicken Chicken breasts grilled in buffalo sauce, romaine, onions, tomatoes, green peppers, provolone cheese, and ranch dressing Prime Rib Prime rib, shredded lettuce, tomatoes, onions, green peppers, cheddar cheese, and horseradish dijon Philly Steak Thinly sliced steak, grilled onions, grilled mushrooms, grilled green peppers, melted provolone cheese, and ancho chipotle sauce.

Turkey Deli style turkey, shredded lettuce, tomatoes, cucumbers, provolone cheese, and light mayo Gyro Mediterranean seasoned beef, romaine, black olives, cucumbers, tomatoes, onions, feta cheese, and tzatziki

Falafel Falafel, shredded lettuce, cucumbers, tomatoes, feta cheese, black olives, and tzatziki Hummus Hummus, spinach, tomatoes, cucumbers, black olives, feta cheese, and tzatziki * Additional spreads available at select locations

Spicy Black Bean Black bean patty, onions, cucumbers, tomatoes, spinach, pepperoncinis, provolone cheese, and ancho chipotle sauce Cheese Your choice of cheese, cucumbers, shredded lettuce, tomatoes, green peppers, and ranch dressing Garden Romaine, tomatoes, onions, green peppers, cucumbers, and ranch dressing Choose from a variety of toppings, cheeses, and sauces for your pita.

Make it a COMBO!

Add chips, soup, or a cookie and a fountain drink to any pita or salad. In store only.

Regular Combo – Add $2.75 Large Combo – Add $3.50

Family gatherings, office meetings, parties... any excuse will do. Pita Pit is always a big hit , especially with today’s health-conscious crowd.

Let our fresh, healthy pitas be your go-to choice for your next event or gathering. You can choose one of our specialty platters or select from our Express Lunch Menu.

Simply call and tell us your desired pick-up or delivery time. Catering for 5 to more than 500.

Express Lunches

Includes a pita, chips, and cookie of your choice.

Specialty Platters

Our pita platters serve up to 10 guests.

Large Salads

Our large salads serve up to 12 guests.

146 March | April 2014 Evansville Living

Club Black forest ham, turkey, bacon, shredded lettuce, tomatoes, provolone cheese, and light honey dijon BLT Bacon, shredded lettuce, tomatoes, and light mayo Dagwood Turkey, black forest ham, prime rib, shredded lettuce, onions, tomatoes, cheddar cheese, light mayo, and horseradish dijon Black Forest Ham Black forest ham, shredded lettuce, tomatoes, provolone cheese, yellow mustard, and light mayo Tuna Tuna, shredded lettuce, tomatoes, pickles, cheddar cheese, and light mayo

pizza

The Pizza RevoluTion

Mobile wood-fiRed Pizza (812) 430-5945

Some of Our Upcoming Events: Downtown Evansville Farmers Market May - September, Every Friday from 8 a.m. - 1 p.m.

Historic Newburgh Wine, Art, & Jazz Festival Saturday, May 17 Evening on the River Friday, May 31 7th Annual Kenny Kent Lexus Jazz & Wine Festival Saturday, September 20 Credit Cards: MC, Visa, amEx, Discover Average Price: $8+ Call us about your next event!

(812) 430-5945

Find us on Facebook, Instagram, & Twitter for photos and an up-to-date schedule of events.

EvansvilleLiving.com March | April 2014 147

AmericAn

Sara’S harmony Way 500 ChurCh st.

New harmoNy, IN (812) 682-3611 sarasharmoNyway.Com

SARA’S HARMONY WAY Coffee Shop a Wine Bar a Sara’s Dinner Menua All of our platters come with crackers, fresh fruit, and exotic veggie chips

Cheese and Salami Platter - $8

Hours: coffee shop open 7 days a week, 8:00 a.m. - 2 p.m.

Wine Bar Open: mon.-Thurs., noon - 6 p.m.

Fri.-Sat., noon-8 p.m. (or longer if people are enjoying themselves) Dinner: Thurs. - Sat., 4 - 7 p.m.

Coffee Shop: espresso, chai, and latte drinks Wine Bar: Blend of red, white, rose, and sparkling wines sold by the glass and bottle

Goat Cheese with Fig Jelly - $9 Blue Cheese Terrine - $9 Hummus - $7 Quesadilla - add bacon, tomato, onion, blackened chicken and black beans - $6 Sara’s Sliders - 4 mini Ham & Gruyere sandwiches with honey mustard sauce - $7 Blackened Fish Sandwich with pesto mayo - $8 Build Your Own Baked Potato with choice of cream, cheese, green onion or bacon - $6.50, add BBQ pork $1.50 Reuben Panini comes on Rye with Swiss cheese, sauerkraut & chipolte mayo - $9 Pulled Pork BBQ Sandwich - $8.50 BYO Burger - Add cheese, bacon, onion, lettuce, pickle, mayo, mustard and ketchup.

Comes with Veggie chips - $8.50 Marinated in a light apple cider vinegar and served with black tortilla chips $7

Atmosphere: casual Credit Cards: All major credit cards Reservations: Yes Prices: $7 Banquet Facilities: Yes Catering: Yes

All cheeses and salamis can be purchased by the block for take-out! a Coffee Shop a Visit us for a great cup of coffee or a delicious lunch

Menu: Soup of the day, homemade quiches, and salads

Like us on Facebook!

Come enjoy Indiana’s First Commercial Beer!

148 March | April 2014 Evansville Living

ItalIan FamIly dInIng

ChiCken ParMigiana

Soups

Minestrone, italian-style Vegetable, ChiCken Florentine

Appetizers

brusChetta baked garlic toast topped with Fresh tomatoes, basil, balsamic Vinegar, and Parmesan Cheese

Veal ParMigiana Pan Fried with seasoned bread Crumbs, baked with Marinara sauce and Mozzarella Cheese italian sausage and PePPers roasted Peppers and Caramelized onions all italian FaVorites inClude salad and ChoiCe oF Potato or CheF’s daily Pasta

Pasta

garliC Cheese toast

hoMeMade baked lasagna six layers, Filled with Meat and Cream sauce

Mozzarella Marinara breaded Mozzarella, served with Marinara sauce

ManiCotti ricotta Cheese-filled, baked in tomato Cream sauce

Salads

italian tossed salad Mixed greens with tomatoes, onions, and garbanzo beans tossed in italian Vinaigrette Mozzarella CaPrese Vine-ripened tomatoes, Fresh Mozzarella and basil leaves drizzled with olive oil and balsamic Vinegar

Steaks

our signature steaks are u.s.d.a. Choice, selected from the finest corn-fed, Midwestern beef. Meats are aged 3 to 4 weeks to ensure the most flavorful, juicy and tender cuts. seasoned with our famous butter zip sauce. ribeye steak 12 oz. 16 oz.

sPaghetti with Marinara or Meat sauce a la bolognese FettuCCini alFredo Flat noodles with Creamy alfredo sauce and Parmesan Cheese all Pasta entrees inClude souP or house salad

Children’s Menu

sPaghetti, FettuCCini alFredo, Meatballs, Cheese Pizza, ChiCken, haMburger

Sides

VesuVio Potatoes, garliC Mashed Potatoes, baked Potato, FrenCh Fries, CreaMed sPinaCh, green Peas, Marinara, alFredo, Meat sauCe, sausage, Meatballs

Dessert

new york striP steak 12 oz. 16 oz. the king of steaks

tiraMisu ladyfingers soaked in dark rum and espresso, layered with sweet Mascarpone Cheese, topped with whipped Cream and Cocoa

sirloin steak 6 oz. 9 oz. 12 oz.

bread Pudding with Praline sauCe

20 oz. Porterhouse steak best of both worlds; you get the n.y. strip and Filet on the bone

Seafood

grouPer PiCCata

bourbon glazed salMon grilled Fillet of salmon

Italian Favorites

ChiCken Marsala

Veal Marsala sautéed with Mushrooms

italian CreaM Cake Pecans and Cream Cheese Frosting ChoColate Fudge nut brownie sundae Fresh baked brownie topped with ice Cream and hot Fudge sauce sPuMoni iCe CreaM Combination of Chocolate, Cherry and Pistachio ice Cream

Wines

Featuring: Moscato, Chianti, Pinot noir, Pinot grigio, Cabernet, sauvignon blanc

Smitty’S italian SteakhouSe 2109 w. Franklin St. EvanSvillE (812) 423-6280 SmittySEvanSvillE.com

Hours: tues. - Sun. open 11 a.m. lunch menu available tues.-Sun. (Kitchen closes at 10 p.m. each night, except Fri.-Sat. at 11 p.m.)

House Specialties: Steaks, pasta, Italian dishes Atmosphere: Casual, outside patio available Credit Cards: mC, Visa, amEx, discover Dress: Casual Average Entrée: dinner: $15-$20 Banquet Facilities: yes Carry-Out: yes Reservations: yes; not on Friday or Saturday nights Liquor: yes Handicapped Access: yes

Lunch menu available Tues. - Sun. EvansvilleLiving.com March | April 2014 149

tavern food

St. Joe Inn 9515 st. wendel road evansville (812) 963-9310

Hours: Serving food tues.-Sat. 11 a.m.-9 p.m.

House Specialties: fried chicken, fiddlers, catfish, cod, grilled tilapia, homemade bread, and pies Atmosphere: Casual Credit Cards: not accepted atM on premises Dress: Casual Average Entrée: dinner: $9-$12 Banquet Facilities: no Children’s Menu: Yes Carry-Out: Yes Reservations: Yes Lunch Menu: Yes, daily lunch specials Liquor: Yes, full bar Catering: no

St. Joe Inn Sandwiches 1/4 lb. Hamburger ............................... $2.75 1/4 lb. Cheeseburger .......................... $2.95 1/2 lb. Double Hamburger.................. $4.25 1/2 lb. Double Cheeseburger ............. $4.75 100% Angus Beef Burgers Grilled Tenderloin ................................ $4.75 Breaded Tenderloin ............................. $5.00 Fish (Cod) ............................................. $4.75 Grilled Cheese ..................................... $2.25 Hot Ham & Cheese.............................. $3.75 Bacon (2 Slices) .................................... $1.50 Sandwiches Served on Homemade Bread .....................$1.25 extra Sandwich Dressed ......................$1.00 extra

Chicken (A-La-Carte) Served After 4:00 p.m.

1/4 Dark ................................................ $6.25 1/4 White .............................................. $6.75 1/2 Mixed ............................................. $8.00 1/2 Dark ................................................ $8.00 1/2 White .............................................. $8.50 Livers ..................................................... $6.50 Gizzards ................................................ $6.50

Dutch Treat ........................................... $3.75 1/4 lb. German Bologna on homemade bread

1/2 lb. Homestyle Burger .................... $5.75 double cheeseburger, dressed, on homemade bread

St. Joe Club .......................................... $5.75 turkey, bacon, Swiss cheese, lettuce, tomato & mayo, on homemade bread

1/2 lb. Patti Melt .................................. $5.25 double patti & Swiss cheese on grilled rye bread with grilled onions

Grilled Chicken Breast (6oz.)............... $5.00 1/2 lb. Double Cheese Bacon Burger ..... $5.50

Potatoes Baked Potato ....................................... $3.00 Baked Potato Loaded ......................... $3.75 American Fries ..................................... $2.25 German Fries........................................ $2.25 French Fries .......................................... $2.25 German Potato Salad .......................... $2.25 Sour Cream ............................................ $.50 Blue Cheese Dressing ........................... $.50

Livers and Gizzards served with milk gravy

Steak/Shrimp All Steaks Served on Sizzler Platters.

Includes Potato, Salad or Slaw Rib Eye (10 oz.) .................................. $12.95 Ground Chuck (10 oz.) ....................... $11.25 Shrimp (6-butterfly) ............................ $11.50 Pork Chop (2-6 oz.) ............................ $11.75 Sauteed Mushrooms & Onions .. $2.25 extra

Friday night Special Fiddler Plate ....................................... $10.95 Cod ..................................................... $10.95 Catfish Fillet ....................................... $10.95 All fish freshly breaded with seasoned cornmeal and fried to a golden brown

Baked Tilapia ..................................... $10.95 delicately seasoned and grilled to perfection, served on a bed of wild rice with garlic bread and salad Served with choice of 2: German Potato Salad, Baked Beans, Macaroni & Cheese, Slaw, Hash Brown Casserole

Saturday night Special 1/4 Chicken (Dark) ............................... $8.50 1/4 Chicken (White) ............................. $8.95 1/2 Chicken (Mixed) ........................... $10.95 1/2 Chicken (White) ........................... $11.95 Choice of 2: Mashed Potato, Dressing, Vegetable Choice of 1: Slaw, Combination Salad Comes with Homemade Bread

150 March | April 2014 Evansville Living

Specialty Sandwiches

Appetizers Onion Rings.......................................... $5.00 Fried Cauliflower.................................. $4.50 Combo Platter.................................... $10.50 5 Potato Skins....................................... $5.95 made from fresh baked potatoes

Mushrooms........................................... $5.00 freshly battered and breaded

Cheese Sticks (6) .................................. $4.50 Chicken Strips (5) ................................. $5.75 Munchers .............................................. $4.50

Salads Spinach Salad....................................... $5.75 served with our own dressing

Chef Salad ............................................ $5.75 Combination ........................................ $2.75 Cottage Cheese................................... $2.00 Slaw ....................................................... $2.00 Applesauce .......................................... $2.00

HomemAde deSSertS on WeekendS tea and Fountain drinks ....................$1.75 Small milk and Coffee ...................... $1.50 Beer on tap – Pitcher, Glass, or 16 oz mugs Can you remember the apron?

The apron was good for many, many purposes.

The principal use of Grandma’s apron was to protect the dress underneath.

Because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven.

Hand-Cut STEAKS USDA Choice Sirloin* 6 oz. 9.99 / 8 oz. 11.49 11 oz. Hearty Cut 14.99 16 oz. Cowboy Cut 18.99

chicken specialties Country Fried Chicken - Tender, all white meat chicken breast, hand-battered, golden-fried, and topped with madefrom-scratch cream gravy 10.99 Grilled BBQ Half Chicken - Marinated 1/2 lb. breast basted in our BBQ sauce 9.99 Oven Roasted Chicken - Specially seasoned and slow roasted 9.99 BBQ Roasted Half Chicken - Basted with our BBQ sauce 9.99 Smothered Chicken - Grilled, marinated chicken breast with sautéed onions, sautéed mushrooms and made-fromscratch cream gravy or jack cheese 10.99 Portobello Mushroom Chicken - Marinated chicken breast grilled and topped with Portobello Mushroom sauce, jack cheese and fresh parmesan 11.49

country dinners Grilled Pork Chops - Fresh, hand-cut, boneless chops seasoned, grilled, and served with Peppercorn sauce Single Chop 9.99 Double Chop 13.99 Pulled Pork Dinner - Tender, slow-cooked pork covered in our signature BBQ sauce and served with toasted fresh-baked bread 9.99

New York Strip* Generous cut of a steakhouse classic 17.99 Ft. Worth Ribeye* 10 oz. 14.99 / 12 oz. 16.99 /16 oz. 19.99 Bone-In Ribeye* - 20 oz. Our largest and most flavorful steak, hand-cut to perfection 22.99

american

Texas Roadhouse 7900 EaglE CrEst Blvd.

EvansvillE (812) 477-7427 tExasroadhousE.Com

Porterhouse Texas T-Bone* 23 oz. 23.99 Dallas Filet* 6 oz. 16.99 / 8 oz. 18.99 Filet Medallions* - Three tender filets (9 oz. total) topped with choice of Peppercorn or Portobello Mushroom sauce and served over seasoned rice 17.99 Road Kill* - 10 oz. Chopped steak smothered with sautéed onions, sautéed mushrooms and jack cheese 9.79 Steak Kabob* - Marinated sirloin with onion, mushroom, tomato, red pepper, and green pepper served on a bed of seasoned rice (choice of one side) 10.99 Prime Rib* 10 oz.14.99 / 12 oz.16.99 / 16 oz.19.99 Please ask us about availability. Horseradish upon request.

Smother Your Steak - Sautéed mushrooms, sautéed onions and choice of brown gravy or jack cheese 1.99

Fall-off-The-Bone RiBs EACH PLATE WITH YOUR CHOICE OF TWO SIDES. Half Slab 12.99

Full Slab 17.99

Our “blue ribbon” winning ribs are slow cooked with a unique blend of seasonings and our signature BBQ sauce.

Hours: mon.-Thurs. 4-10 p.m.

Fri. & Sat. 11 a.m.-11 p.m.

Sun. 11 a.m.-10 p.m.

House Specialties: ribs, steaks, side items, fresh baked bread Atmosphere: casual family dining Credit Cards: mc, Visa, amex, Discover Dress: casual Average Entrée: Dinner: $9.99-$13.99 Children’s Menu: Yes Carry-Out: Yes

Beef Tips* - Cuts of steak with sautéed mushrooms, onions, brown gravy, and sour cream over seasoned rice or mashed potatoes (choice of one side)10.99 Country Fried Sirloin - Hand-battered, fresh-cut sirloin served crispy and golden, topped with made-from-scratch cream gravy 10.99 Country Veg Plate - Choose a total of 4 side items (one salad only, please) 8.99

Dockside Favorites EACH PLATE WITH YOUR CHOICE OF TWO SIDES. Grilled Salmon - A fillet salmon steak, grilled moist and tender and topped with our special lemon pepper butter 13.99

Reservations: Yes Liquor: Yes

Fried Catfish - U.S. farm-raised catfish, lightly breaded in southern cornmeal, deep-fried, and served with Creole Mustard sauce 3-Piece 10.99 4-Piece 13.99 Grilled Shrimp - Two skewers of shrimp, seasoned and grilled, then drizzled with garlic lemon pepper butter and served over a bed of seasoned rice 13.99

* May be cooked to order. consuMing raw or undercooked Meats, poultry, seafood, shellfish, or eggs May increase your risk of foodborne illness, especially if you have certain Medical conditions.

EvansvilleLiving.com March | April 2014 151

seafood

THE TIN FISH

300 W. JENNINGS ST. NEWBURGH (812) 490-7000

Hours: 7 days, 11 a.m.-8 p.m.

House Specialties: fish tacos, crab cakes, clam chowder, raw Chesapeake oysters Atmosphere: Casual Credit Cards: MC, Visa, amex, discover

APPETIZERS Served with lemon, cocktail & tartar sauce Chips & Salsa (Diva’s) ........................ 3.45 / 5.00 Mini Crab Cakes (4) 2 oz. cakes...........................7.50 Raw Oysters on the Half Shell .................Mkt Price Fried Calamari ........................................................9.50 Fried Pickles .............................................................4.50 Crab-Stuffed Mushrooms....................................4.75 Onion Rings (fresh cut) .................Sm 2.50 / Lg 4.95 NEWShrimp Fritters.......................................... 5.50 SALADS House Salad ...................................Sm 2.50 / 6.75 Caesar Salad ................................... Sm 3.95 / 5.95 Grilled Fish Salad (your choice) ............................12.95 Chicken on Salad........................................... 9.95 Shrimp on Salad........................................... 14.95 PO’ BOY SANDWICHES Served with cole slaw, tartar & hot sauce Oyster, Shrimp, Clam or Crab Cake ........... 9.99 Jumbo Fish Po’ Boy ....................................... 9.99 FRIED PLATTERS Served with crisscut fries, cole slaw, tartar & cocktail sauce Fish & Chips............... (3 pcs) 8.25 / (6 pcs) 15.25 Jumbo Shrimp............................................... 13.95 Calamari .........................................................11.95 Catfish Filet ...................................................12.95 Walleye .......................................................... 14.95 Tilapia ............................................................. 13.95 Mahi-Mahi .................................................... 13.95 Oysters ............................................................15.75 Scallops .......................................................... 16.50

Dress: Casual Average Entrée: dinner: $6-$10 Banquet Facilities: Two private rooms accommodating up to 50.

Call to reserve your space.

Children’s Menu: Yes Carry-Out: Yes Reservations: for parties of eight or more Liquor: full Bar: extensive wine list and large selection of beer Entertainment: every friday & saturday 5:30-8:30 p.m.

152 March | April 2014 Evansville Living

GRILLED PLATTERS Served with cole slaw, tartar & cocktail sauce Add crisscut fries for $2.00 Salmon ...........................................................12.95 Shrimp ............................................................ 13.95 Catfish Filet .................................................. 10.95 Mahi-Mahi ....................................................12.95 Walleye ........................................................... 13.95 Orange Roughy.............................................. 13.95 Tilapia .............................................................11.95 Mixed Fish Grill ...........................................15.95 Swordfish, Salmon & Mahi-Mahi Mixed Seafood Grill .....................................17.25 Salmon, Swordfish, Mahi-Mahi, Shrimp & Scallops Grilled Scallop Plate .................................... 16.50

FRIED COMBOS Served with crisscut fries, cole slaw & tartar sauce Tin Fish Combo:.......................................... 14.95 Fish, Shrimp, Scallops & Calamari Fish & Shrimp: .............................................12.95 3 fish, 5 shrimp Fish & Clams:................................................11.95 3 fish, 4 oz. clam strips Fish & Oysters:..............................................15.95 3 fish, 5 oysters Fish, Shrimp & Crab Cake: ....................... 14.95 3 fish, 2 shrimp & 1 Crab Cake CHICKEN Served with crisscut fries & cole slaw Chicken Tenders ....... (5 pcs) 7.75 / (10 pcs) 12.95 Chicken Taco ...................................................5.75 Chicken Taco Plate ........................................ 8.50 Chicken Sandwich.......................................... 8.95 Chicken Burrito ..............................................9.95 BURGERS Served with cole slaw & crisscut fries Hamburger ......................................................7.25 Cheeseburger ...................................................8.25 Bacon Cheeseburger .......................................9.25 TACOS Plate includes cole slaw & crisscut fries Choose your style: Tin Fish Original: fresh pico de gallo, white sauce, hot sauce Tio Chico: fresh papaya salsa, fresh cilantro, and lime Each / Plate Fried Cod ............................................. 4.59 / 7.50 Fried Calamari: .................................. 4.59 / 7.50 Grilled or Fried Tilapia ....................................................5.57 / 7.95 Shrimp .................................................. 5.97 / 8.97 Merluza ................................................ 5.97 / 8.97 Salmon ................................................. 5.97 / 8.97 Scallop .................................................. 5.99 / 8.99 Mahi-Mahi .......................................... 5.99 / 8.99 Walleye ...................................................6.37 /9.29 Make your taco plate into a double for only $4.29

BURRITOS Includes cole slaw and crisscut fries Stuffed with shredded cabbage, cheddar cheese, fresh salsa, white sauce, and hot sauce.

Fried Cod .........................................................9.95 Calamari ........................................................ 10.95 Salmon ...........................................................11.95 Mahi-Mahi ....................................................11.95 Garlic Shrimp ................................................12.95

We’ll make any burrito as spicy as you like it!

Pizza

Turoni’s 408 Main St. EvanSvillE (812) 424-9873 4 n. WEinbach avE. EvanSvillE (812) 477-7500

Home-made Chili Supreme Nachos Garlic Cheese Toast Bread Sticks Florentine Bread Bruschetta Popper Toast Jalapeno Poppers Grilled Cheez-eze Cheese Fries

8011 bEll OakS DrivE nEWburgh (812) 490-5555 House Salad Chef’s Salad Italian with Chicken Spinach Salad The “Perfect” Chef The “Perfect” Spinach

WWW.turOniS.cOM Hours: Mon. - Thurs. 11 a.m.-11 p.m.

Fri. 11 a.m.-midnight Sat. noon-midnight Sun. 4 p.m.-11 p.m.

Newburgh: Sun. noon-11 p.m.

Atmosphere: Casual Credit Cards: MC, Visa, amEx, Discover Dress: Casual Average Meal: $15 for 2-topping large pizza

Turoni’s House Special Lots-A-Meat Pizza Cousin Hazel’s Famous Meatball Vinny’s Pepper Planet Veggie Dream Veggie House Special 3 Cheese Chicken & Broccoli Cheezy-Cheez Iron-Man

Greek Vincenzio’s Masterpiece “A” Hawaiian-Delight Queen Margarita Chicken Fajita Mexican Fiesta Buffalo Chicken Bar-B-Que Chicken

Chargrill Steak • Veggie Roll • Stromboli Brewmaster Burger • Pizza Burger • ¼ LB. Turoni Dog Cousin Hazel’s Meatball Sub • Vinny’s Rockin’ Turkey Club

Kids Menu: Yes Banquet Facilities: Yes Carry-out: Yes Delivery: No reservations: Newburgh: Sunday - Saturday Liquor: Yes Handicapped Access: Yes Entertainment: No EvansvilleLiving.com March | April 2014 153

SteakHouSe

WEstErn ribEyE & ribs 1401 N. Boeke Road evaNsville (812) 476-5404 westeRNRiBeye.com

Hours: Sunday 11 a.m. - 8:30 p.m.

Mon.-thurs. 11 a.m. - 9:30 p.m.

Fri. 11 a.m. - 10:30 p.m.

Sat. 4 p.m. - 10:30 p.m.

House Specialities: Famous Salad Bar, angus Beef, BBQ Ribs, Marinated Chicken Breast

HAND-CUT RIBEYE The juiciest of steaks, wellmarbled for superior flavor and tenderness. We add our family’s special seasoning blend and charbroil to order for dining excellence.

SUCCULENT MARINATED CHICKEN BREAST A full 8 ounces of skinless chicken breast marinated in our legendary sauce and carefully charbroiled.

Credit Cards: MC, Visa, amex, Discover Dress: Casual Average Entrée: $12 - $24 Lunch Menu: Yes Banquet Facilities: Yes Kids Menu: Yes Carry-out: Yes

16 OUNCE SMOKED PORK CHOP A specialty of the house.

Extra-thick meaty chop seasoned and slowsmoked for full flavor.

MEATY BBQ RIBS A half-rack of tender slow-cooked ribs, basted in our signature honey barbecue glaze.

Reservatios: Yes Liquor: Yes Handicap: Yes Catering: No

154 March | April 2014 Evansville Living

All entrées are served with our LEGENDARY SALAD BAR, your choice of side and hot bread.

tavern food The Yellow Tavern follows on the tradition of the historic Yellow Tavern formerly located at the southwest corner of Main and Tavern streets. The name Yellow Tavern was first used during the Owen Community days. The original Tavern was built in 1815 and destroyed by fire in 1908.

A La Carte Salads

Breaded Chicken Salad 6.95 Breaded chicken tenders over tossed greens, with fresh vegetables and cheese Grilled Chicken Salad 6.95 Grilled boneless chicken breast over fresh tossed greens, with fresh vegetables and cheese House Salad Cole Slaw German Potato Salad

3.25 2.75 3.25

Side Orders

Hot Wings French Fries Baked Potato Breaded Zucchini Jalapeno Popper Chicken Tenders Onion Rings Breaded Mushrooms Breaded Cauliflower Mozzarella Sticks Veggie Combo Platter

Pizza Beef Sausage Mushroom Pepperoni Green Peppers Onion Cheese Loaded Extra Items

8.75 2.75 3.00 5.25 5.95 6.95 4.95 5.25 5.25 4.50 8.95

9”

12”

10.00 10.00 10.00 10.00 9.00 9.00 9.00 13.50 1.50

12.75 12.75 12.75 12.75 11.50 11.50 11.50 17.25 1.75

Steaks and Chops are hand trimmed.

Add Grilled Mushrooms Grilled Onion Green Peppers T-Bone 12 oz T-Bone 16 oz Pork Chops Breaded Shrimp

1.75 1.25 1.25 14.95 17.95 13.95 12.95

Sandwiches

Add to any sandwich: American / Swiss / Pepper cheese Bacon .75 Grilled Onion Green Peppers 1.25 Grilled Mushrooms Hamburger Grilled Tenderloin Grilled Chicken Breast Brain Grilled Cheese German Bologna Cheeseburger Breaded Tenderloin Barbecue Pork Cod Fish Ham Bratwurst Reuben Rib Eye Steak

Desserts

Bread Pudding Cheesecake

.50 1.25 1.75 4.00 5.95 6.50 5.95 3.95 4.25 4.50 5.95 7.75 5.25 5.25 5.95 6.95 7.75

4.25 4.00

The YeLLOW TAVeRN 521 CHURCH ST. NEW HARMONY (812) 682-3303 THEYEllOWTAvERN.COM

Dining Hours: Mon.-thurs. 11 a.m.-10 p.m. fri.-Sat. 11 a.m.-11 p.m.

Bar remains open after kitchen closes House Specialties: Pizza, cheeseburgers, grilled tenderloins, bread pudding, and offering seasonal soups and wraps Atmosphere: Casual Credit Cards: no We have an atM on the premises. Personal checks accepted Dress: Casual Average Entrée: $7-$15 Banquet Facilities: no Carry-Out: Yes Liquor: full bar Must be 21 to enter non-smoking EvansvilleLiving.com March | April 2014 155

Special advertising section

New Harmony

By Catherine Cotrupi, Community Engagement Manager, Historic New Harmony

Exploring and Engaging The Arts

Photos provided by Historic New Harmony

“Fine, performing, and culinary arts still thrive in New Harmony as they did in the times of the Harmonie Society and Owen Community,” says Connie Weinzapfel, Director of Historic New Harmony. That quote from the upcoming publication, “New Harmony: 200 Years in Utopia” perfectly sums up the spirit of New Harmony, Ind. New Harmony always has been an inspirational haven for creative ways of thinking.

The first Western settlers emphasized hard work and quality in the goods they produced in their idea of a utopian society. While the arts for art’s sake weren’t promoted in Harmonist culture, there was an emphasis placed on craftsmanship and trade. After they sold their town — land, buildings, and all — to social reformer Robert Owen in 1825, his community emphasized scientific investigation, innovation, and cultural improvement through ingenuity and creative thinking.

2014 SEASON Last of the Red Hot Lovers

By Neil Simon

June 20–29

The Hound of the Baskervilles

By Sir Arthur Conan Doyle, adapted by Steven Canny and John Nicholson

July 11–20

The Fantasticks

Book and lyrics by Tom Jones Music by Harvey Schmidt

July 25–August 3

Producing Artistic Director – Elliot Wasserman Managing /Marketing Director – Angela Torres

Paula Leggett Chase and Joe Paparella Boeing Boeing, 2013 Season photo by LaVerne Jones

e.com r t a e newharmony th 77/ NHT-SHOW 8

Produced by the University of Southern Indiana

D14-109661

156 March | April 2014 Evansville Living

Today, locals and visitors alike can find a plethora of ways to engage with creative pursuits in New Harmony throughout the year, and we really do have it all. From antiques to art shops and a contemporary gallery operated by the University of Southern Indiana, we have the visual arts covered — and then from cafés featuring local acts to our historic sites hosting famous actors and screenwriters from Los Angeles and musicians visiting from all over the world, we have performance art covered as well.

You can also find hands-on experiences with the arts in New Harmony. A shop selling soap made in-house also offers workshops allowing visitors the chance to make their own and there are many craft classes offered through the New Harmony Gallery of Contemporary Art. Another way to engage with New Harmony is through the many offerings that the town boasts of through architecture and public art.

From Victorian homes and storefronts, to sculptures found in the parks, gardens, and public spaces, New Harmony is visually stimulating for its visitors. One can find these works of art in the nooks and crannies in a variety of ways. While many folks enjoy casually meandering to see what they happen upon, others choose to explore more thoroughly through tours. Historical walking tours starting at the Atheneum (another

Special advertising section

work of art in and of itself) are guided by local retirees and students from USI and are a great way to engage with the town’s historical past and significance. Other tours through town can be accessed via cell phone. Currently there are two tours offered: a public art tour and an architecture tour and both are available on all types of cell phones.

A F i n e A r t Galle r y Located in historic New Harmony

Presents the 16th Annual

First Brush of Spring April 9-12,

watch plein air artists

Broadening our definition of “The Arts” The range of opportunities is endless here in New Harmony. While people traditionally think of art, music, and theater collectively encompassing “the arts,” there are many offerings in town that also fit into a wider, more inclusive definition of this concept. Many stores offer locally made items such as musical instruments, toys, knickknacks, and beautifully handfabricated jewelry.

Several establishments contribute to our now expanded definition of “the arts” through their successful experiments in the culinary arts. Locally homemade icecream can be purchased in town and the oldest commercial beer in Indiana can be enjoyed here as well.

For those seeking the occasional indulgence, the therapeutic arts are present in

April 8, 7p.m.

• Panel Discussion C.W. Mundy, Carolyn Anderson, Laura Robb, Quang Ho, and Scott Christensen

April 9, 5-7p.m.

• Field to Finish Exhibit

New Harmony as well. These range from typical massages, facials, and scrubs to the lesser known revitalizing activities involving aromatherapy and chakras. s For more information, contact Catherine Cotrupi, Community Engagement Manager for Historic New Harmony at 812-682-4488 or Sara Rhoades, Senior Gallery Associate for the New Harmony Gallery of Contemporary Art at 812-682-3156 or visit visitnewharmony.com.

April 12 • Art Sale, Kid’s Mini-Workshop, and Paint Out Competition

Contact:

Maggie Rapp 812-459-9851 hoosiersalon@sbcglobal.net www.hoosiersalon.org

www.facebook.com/hoosiersalonNH

Upcoming Events and Opportunities

All of us that live, work, play, create, and perform in New Harmony hope that you will enjoy your visit and take advantage of the many ways to engage with the arts that are so intrinsic to the history of this beautiful and historic small town. **Denotes Historic New Harmony affiliated event.

March 1-April 12 Maidens of the Cosmic Body Running at the New Harmony Gallery of Contemporary Art **

March 15 Auction at Wilson’s Auctioneers and Appraisers

April 9- 12 First Brush of Spring, Paint Out at the Hoosier Salon

March 19 Concert: Jen Chapin at Sara’s Harmony Way**

April 11 Concert: Troubadours of Devine Bliss at Stage Left

March 7 Concert: Eunan McIntyre at Stage Left

March 22- 23 Spring Fling vendor fair in Ribeyre Gymnasium and on Main & Tavern streets

April 19- May 30 Stacey Reason – guest curator at the New Harmony Gallery of Contemporary Art **

March 15 Spring Art Stroll in downtown New Harmony

March 22 Concert: Small Potatoes at Stage Left

March 15 Open Reception: Maidens of the Cosmic Body Running at the New Harmony Gallery of Contemporary Art **

April 3 Prince Maximilian Storytelling Workshop at the Working Men’s Institute**

April 23- 22 29th Annual Heritage Artisans Days at various historic sites near the Atheneum**

March 4 Mardi Gras Fundrasier at Sara’s Harmony Way

March 15 Open Reception: artists Rita Hicks Davis, Janet Lorence, and Linda Mayer Volz at the Women’s Institute & Gallery

April 5 Concert: Under The Beams: Jeremy Kittel Band at Murphy Auditorium**

April 25 Concert: Harpeth Rising at Stage Left May 3- 4 Arts in Harmony at the historic Ribeyre Gym and on Tavern Street

Buy your copy of the New Harmony Bicentennial Book at the Museum Shop inside the Atheneum.

800-231-2168

EvansvilleLiving.com March | April 2014 157

Janice Sells Homes.

Janice

812-453-0779 • janice@era.com janicemiller.com

Miller 1415 North Pointe, Evansville

$729,900

6644 Sharon Road, Newburgh

$899,000

A MUST SEE! Absolutely beautiful home designed by McCullough & built by Randy Elpers. Located on over three acres with a lake and dock and incredible landscaping. Full finished walkout lower level! 6,192 total SF! Fabulous lower level offers two bedrooms, full bath, a study, rec room with a cherry finished bar area.

oNE oF A KiND PRoPERTY! Four bedrooms, plus office, 5.5 baths and 6,689 total SF. Offers an array of the most sought after buyer features: walkout basement, four car garage, stacked crown molding, high-end materials, quality construction plus acreage and a detached building in the Castle School System!

2110 Duffers Lane, Evansville

2088 Lakes Edge Dr., Newburgh

$549,900 DREAM HoME! Incredible Brick ranch with full finished walk-out basement, Lake views on Eagle Crossing Golf Course and over $50,000 in upgrades by present owner! Five bedrooms, four baths and 4,579 total SF. Custom dream kitchen. Main level master suite. Lower level has tons of light, bar with refrigerator and dishwasher, family room with fireplace, three bedrooms, and much more!

6499 Orchard Lane, Newburgh

$547,500 FABUloUS RivER viEWS! NEW liSTiNg! Stately executive home, within walking distance to Downtown Newburgh. Amenities include: 4,111 SF, 3 car garage, many updates & move in ready. Screened porch & patio areas offer great views of extensively landscaped large lot.

158 March | April 2014 Evansville Living

$599,900 BRAND NEW UPDATES! Custom built, one owner home on 55 acre Blue Lake, in Lakeridge Crossing! Six bedrooms, 3.5 baths and 6,240 SF. Finished walkout basement! Updates include: new roof, new granite counters in kitchen, new stainless appliances and new carpeting.

1622 Square Deal Mine Road, Boonville

$350,000 iN-lAW CoTTAgE! Wonderful brick two-story home offering fabulous inground pool and guest house/in-law cottage! Four bedrooms, 3.5 baths and 4,229 SF. Finished total! This property sits on over three acres and features include: large pole barn/garage, finished basement with rec. room, professional landscaping, covered patio, sunroom, screened patio with brick floor, two car sideload garage, and so much more!

fifteen minutes Roberto Lorena // The Guide Area Events // On Display Epworth Crossing

Photo courtesy of Million dollar quartet

City Life

Music Men // Inspired by the true story of the famed recording session where Sam Phillips, founder of Sun Studio in Memphis, brought together icons Elvis Presley, Johnny Cash, Jerry Lee Lewis, and Carl Perkins, The Million Dollar Quartet is a Tony Award-winning Broadway musical coming to Old National Events Plaza on March 26. For more information, see our Guide, page 169.

EvansvilleLiving.com March | April 2014 159

15 Minutes

Roberto Lorena

Need for Speed University of Evansville freshman and race car driver lives life in the fast lane

By Kristen Lund • Photo by Zach Straw

U

niversity of Evansville freshman Roberto Lorena admits that before he first set foot on a racetrack, he couldn’t see the intrigue of auto racing.

“I thought, what’s the point of watching cars go around and around for two hours?” he says. But one day, bored, he stopped by a rental go-kart track near his native city of Sao Paolo, Brazil. As soon as he climbed into a vehicle, he was hooked — although, as he recalls, “I was super scared. I couldn’t get my foot off the brake.”

Lorena started racing go-karts competitively in 2009, and by the next year, he was competing on the national level in Brazil.

Then an American team recruited him to come to the U.S. — a country whose auto racing program is “way more competitive,” Lorena says. In 2011, he moved to Florida alone at 15. There, he began open-wheel racing, topping out at speeds of 145 miles per hour.

This spring, for the first time, he will race a Porsche 911 GT3 —

What goes through your mind while racing?

Not much. You have to be really focused.

During practice sessions, you find spots on the track to use as reference: This is where I brake, this is where I turn, this is where I go up a gear. I never get stressed. I’ve seen some drivers get cut off and they’re screaming, hitting the steering wheel. When I get to the track, I just think about crossing the finish line. I’ll do everything to keep myself calm and do what I have to do.

How do you train for competitions?

It’s an expensive sport, so you have very limited practice. In 2011, I only got two days of practice, and this year will probably be the same. On a good season, you might get 10 testing days. But what you can do is learn about the setup and work on your physical preparation. Strength in the upper body is really important to hold the car on track. And I try to read as much as I can about the mechanical side of it – the changes you can make to the car to make it handle the way you want.

160 March | April 2014 Evansville Living

a high-performance version of the popular sports car — with his current team, Miami-based Ansa Motorsports. In just a few years of competing in the U.S., Lorena has earned honors such as Rookie of the Year and fourth place in the Formula 2000 series and seventh in the Formula 1600 series.

Lorena now calls Atlanta home when he’s not studying at UE — a school that piqued his interest after he met with a team of leaders from UE’s Schroeder School of Business, Institute for Global Enterprise, and international programs when they visited Brazil last spring. In addition to studying marketing at UE, he works nearly 30 hours a week (“Is that a lot?” he asks) as a customer service representative at D-Patrick and is involved with UE’s Formula SAE team, a group of engineering students who design and build a formula race car for an international competition.

We caught up with Lorena to learn more about his life in the fast lane.

What’s it like to crash during a race?

Every time I moved, I found somewhere that was close to anything I needed so When you crash, time stops. The adrena- I could walk. I take the bus to work, and line is incredible. I had a crash at 110 miles that’s all I’ve seen of Evansville drivers. I’m per hour — a driver cut me off into the a resident of Georgia, so I have to take the grass, and there was a wall right on the test there. I finally got it scheduled in Januother side of the racetrack. As I was go- ary, and they sent me to the wrong DMV, ing toward it, I thought: “OK. I’m going so now I’ll try to take it in March. to crash. What can I do?” You try to turn the steering wheel, brake, accelerate, go How do your marketing studies at the other way. Nothing works. Then you UE overlap with your passion for take your hands off the steering wheel and racing? you crash. And that all happens in, like, Marketing is a really important part of auto racing. I need the marketing knowledge to two seconds.

I haven’t really gotten hurt. Cars sell myself and earn sponsorships and keep are built to withstand impact, but even doing what I love to do. I also like doing though they are safe, you still have a gray research and working with numbers, and area. We had the highest level of casual- marketing consists of that. It’s a natural fit. ties in the sport last year, so it’s still not as safe as it should be. But if you’re thinking What are your goals for the future? about that, you’ll never go racing.

I’ve never had a specific series I wanted to race in. I just love racing. I have fun doing What do you think of Evansville it. As long as I can sustain myself and make drivers? a living, I’d be up for anything with an enHonestly? I don’t have a driver’s license. gine and four wheels.

fast lane // University of Evansville fresh-

man Roberto Lorena studies marketing, and this spring, he will race a Porsche 911 GT3, a highperformance version of the popular sports car, for Miami-based team Ansa Motorsports. He also works 30 hours a week at D-Patrick.

EvansvilleLiving.com March | April 2014 161

Social Life Back in the Day Premiere Newburgh Showplace Cinemas

JAN.

9

Eric Rosenbaum, Laurie Rosenbaum Alton, Michael Rosenbaum, and Court Alton

Michael Rosenbaum and his fans at the premiere of Back in the Day

Junior League of Evansville Fairytale Luncheon Evansville Country Club

Jan.

25

Lisa Vaughan as Elsa with her guests

Sponsors of the Fairytale Luncheon, Heritage Family Dental Staff

Strawberries and Champagne Annual Gala Evansville Country Club

Nicole Minton and her daughter Amelia 162 March | April 2014 Evansville Living

feb.

15

Evansville Alumnae Chapter of Delta Sigma Theta Sorority, Inc.

22nd Annual Holy Rosary Gala

Really Big Show

Evansville Country Club

Old National Events Plaza

FEB.

FEB.

8

1

Mitch and Sherrie Singler at the Curtain Call Reception following the show

Co-chair, Lori Goris, center, and her parents, Tom and Maggie Koetting

Jon and Lauren Bordfeld

Red Cross Heroes Breakfast Deaconess Hospital

FEB.

26 John and Leslie Miles at the Curtain Call Reception following The Really Big Show Heroes Campaign Co-Chair Linda White reading Mayoral Proclamation

13th Annual WNIN Gala Evansville Country Club

Jan.

25

Fire Chief Mike Connelly and Amy Canterbury If you're planning an event and would like to have it featured in an upcoming issue of Evansville Living, submit an application at evansvilleliving.com/social-life.

WNIN President Brad Kimmel and his wife Mary

Katie Waters and Matthew Graham

Lynn Miller Pease, WNIN Gala Co-Chair, and Timothy Weir

EvansvilleLiving.com March | April 2014 163

The Guide A bimonthly calendar for those who think there’s nothing to do in (and around) Evansville and those who know better.

How to Submit events:

Disney’s Beauty and the Beast

March 9. The smash-hit Broadway musical, based on the Academy Award-winning animated feature film, tells a classic musical love story and is filed with unforgettable characters, lavish sets and costumes, and much more.

RiverPark Center, 101 Daviess St., Owensboro, KY. 3 p.m. $54.50-$75.50. 270-687-2787 or riverparkcenter.com.

To have your event listed in The Guide, email epatton@evansvilleliving.com with information NO LATER than six weeks prior to the magazine cover date. Events may be edited or deleted for space.

HAIR

➤ March 9-15

March 10. This exuberant musical about a group of young Americans searching for peace and love in a turbulent time has struck a resonant chord with audiences young and old. This show contains adult material. Old National Bank Events Plaza, 715 Locust St. 7:30 p.m. $22-$52.

812-435-5770 or centre.evansvillegis.com.

Lincoln: The Constitution and the Civil War

Through March 21. The University of Evansville hosts this nationally traveling exhibit. It features reproductions of original documents including Lincoln’s first inaugural speech, the Emancipation Proclamation, and the Thirteenth Amendment. Special lectures on Lincoln and the Civil War are planned and open to the public.

University of Evansville, University Libraries, 1800 Lincoln Ave. Free. 812-488-2236 or evansville.edu.

Bach’s Lunch: Organic Strings 2

A Few Good Men

Through March 23. This Broadway hit about the trial of two Marines for complicity in the death of a fellow Marine at Guantanamo Bay sizzles on stage. Evansville Civic Theatre, 717 N. Fulton Ave. 7:30 p.m. Fri. and Sat., 2 p.m. Sun. $10-$18.

812-425-2800 or evansvillecivictheatre.org.

Zieg

March 11. After an extremely successful concert last season, the Evansville Philharmonic’s Eykamp String Quartet returns in a new program. Organist Sarah Moon will join them.

St. John’s East United Church of Christ, 7000 Lincoln Ave. 11 a.m.-1 p.m. $5 tickets, box lunch available for an additional $10 if ordered by Friday before the concert. 812-473-0668 or stjohnseast.org.

High School Art Show Opening Reception

March 13. Support the Evansville Museum of Arts, History and Science as well as local high school students at the reception of the High School Art Show. Evansville Museum of Arts, History and Science, 411 S.E. Riverside Drive. 7 p.m. 812-425-2406 or emuseum.org.

Tri-State Science and Engineering Fair

March 13. The University of Southern Indiana’s Tri-State Science and Engineering Fair is an annual event that provides opportunities for talented K-12th grade students to showcase their interest in scientific research and receive community recognition for their achievements.

Recreation, Fitness, and Wellness Center, USI, 8600 University Blvd. 9 a.m.-4p.m. Call for more details. 812-228-5019 or usi.edu/science/fair.

Walk on the Wild Side: Nature Programs for Toddlers

March 14. A one-hour interactive program for toddlers ages 2-5. This program will explore “tree cookies.” Participants will make tree cookie necklaces and learn how trees grow. John James Audubon State Park Museum, 3100 U.S. Highway 41-N., Henderson, KY. 10-11 a.m. $4 per child. 270-826-4424 or parks.ky.gov.

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EvansvilleLiving.com March | April 2014 165

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Enjoy cocktails and dinner before the games begin. Evansville Country Club, 3810 Stringtown Road. $75 per player. 6-10 p.m. 812-4283246 or auroraevansville.org.

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The Guide

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March 15. As part of the University of Southern Indiana Screaming Eagles Running Series, the focus of this series is to increase the health and well-being of the Evansville community, while providing hands-on experience for students in the Sports Management program. USI, 8600 University Blvd. 9 a.m. $20 before March 8, $25 after March 8. 812-464-8600 or usi.edu/running.

Motown Pops

March 15. Enjoy music that you, your children, and their children can all sing along to. Owensboro Convention Center, 501 W. Second St., Owensboro, KY. 7:30 p.m. $10.50-$40.

270-687-8800 or 270-687-2787 or riverparkcenter.com.

Bicentennial House Opening and Thomas Say Entomology Collection Opening

March 15. Historic New Harmony’s regular tour schedule resumes with the addition of tours of the Bicentennial House and the Thomas Say Entomology Collection at the Beal House. New Harmony, Ind. 812-682-4488 or harmony@usi.edu.

Jr. Pre-K Roundup

March 15. Evansville Day School will host Jr. PreK Roundup where children who will be 3 years old by Sept. 15 are eligible for this preschool program. Potential students will explore the Jr. Pre-K classroom, while parents will meet with EDS faculty for a Q&A session. Parents will have the opportunity to learn more about the exciting programs offered at EDS. Reservations are required. Evansville Day School, 3400 N. Green River Road. 9 a.m. and 10:30 a.m. 812-4763039 or kbayles@evansvilledayschool.org.

The Little Mermaid

March 15. The Evansville Philharmonic Youth Orchestra and Evansville Ballet present “The Little Mermaid,” an original ballet composed by our very own Dr. Brian St. John. The Victory Theatre, 600 Main St. 7 p.m. $15. 812-4255050 or evansvillephilharmonic.org.

Night of Vision Gala at The Vineyard

March 15. The theme for the evening is “Wine Country,” filled with dinner, dancing, live and silent auctions, and an opportunity to win a trip for two to California wine country. Entertainment by The Pitts. Old National Bank Events Plaza, 715 Locust St. 5:30 p.m. $100 per ticket.

Tables for 10 available for $1,000. 812-422-1181 or evansvilleblind.org.

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The Monster Who Ate My Peas

March 17. Centre’d On Kids presents “The Monster Who Ate My Peas,” based on the multi-award-winning book written by Danny Schnitzlein and illustrated by Matthew Faulkner.

ArtsPower’s newest musical tells the funny and poignant story of a young boy who doesn’t want to eat his peas. Old National Bank Events Plaza, 715 Locust St. 9 a.m. and noon. $6.25.

812-435-5770 or centre.evansvillegis.com.

St. Patrick’s Day with the Sweet Adelines

March 17. Spend your St. Patrick’s Day with the Sweet Adelines International Spirit of Evansville, a women’s barbershop-style choral group. Reitz Home Carriage House, 224 S.E. First St. Noon1:30 p.m. Mon. 812-426-1871 or reitzhome.com.

Wise Women Lecture Series

March 18. Enjoy informational guest speakers, educational discussions, and relaxing lectures in the company of women only. Deaconess Women’s Hospital, 3rd floor conference room, 4199 Gateway Blvd. Light refreshments begin at 5:30 p.m., the program begins at 6 p.m. Free.

Reservations requested. 812-842-4200 or deaconess.com/TWH.

artists utilizing dance forms such as ballet, jazz, tap, modern, and contemporary. The second act March 22. Community and business leaders alike is the classic story of “The Wizard of Oz” with come to enjoy friendly bidding wars and walk a twist. RiverPark Center, 101 Daviess St., Owaway with items unavailable at other venues. ensboro, KY. 7 p.m. $23-$25. 270-684-4024 or Guests are encouraged to come masked in secreowensborodancetheatre.org. cy as they enjoy dinner and dancing throughout the evening, all while seeking out their favorite auction item. Proceeds will benefit SWIRCA and ➤ March 23-29 other programs. Tropicana, Walnut Room, 421 N.W. Riverside Drive. 6-10 p.m. $75. 812-464Chonda Pierce in Concert 7800 or swirca.org.

March 23. The nation’s top-selling female comedian, Chonda Pierce, is packing up her Owensboro Dance Theatre in Concert: cheerful southern charm, musical charm, and The Land of Oz quick wit to present “Girl Talk.” Old National March 22. The show begins with a vibrant first Events Plaza, 715 Locust St. 6 p.m. $23 for act featuring pieces from professional guest

Rivercity Masquerade Ball & Auction

Celebration of Leadership

March 18. Celebration of Leadership is a process and an annual event whereby Leadership Evansville publicly seeks out and honors individuals, organizations, projects, and businesses that make significant, collaborative contributions to our community. Old National Bank Events Plaza-Ballroom, 715 Locust St. 5:30 p.m. 812-629-5133 or leadershipevansville.org.

Walnut Street Theatre presents Driving Miss Daisy

March 18. “Driving Miss Daisy,” Alfred Uhry’s classic play, is a funny, timeless, searing, and ultimately hopeful meditation on growing old, relationships, and loyalty. Henderson Fine Arts Center, 2660 S. Green St., Henderson, KY. 7 p.m. $17-$29. 270826-5916 or haaa.org.

YWCA Personally Speaking

March 21. The YWCA Personally Speaking Series presents “A History Lesson in Photographs” presented by Patricia Sides, Archivist at Willard Library. YWCA Parlor, 118 Vine St. Noon. Individual tickets $6, special discounts for series tickets. 812422-1191 or ywca evansville.org.

USI College of Liberal Arts Faculty Colloquium

March 21. Kevin Alton, associate professor of English at the University of Southern Indiana, will discuss “Armed with Madness: Leonora Carrington and the Power of Myth.” Kleymeyer Hall, Liberal Arts building, USI, 8600 University Blvd. 3:30 p.m.

Free. 812-465-7089 or mjstacer@usi.edu.

Second Annual Color Blast 5K

March 22. A color celebration to recognize the positive impact individuals with special needs have on our lives, to acknowledge their abilities, and help spread awareness. Participants wear white and along the route participants will be blasted with non-toxic colored powder at each mile and the finish line. The color fun continues to the after party for live music, food, crazy fun, and group color showers. English Park, 1 Woodford Ave., Owensboro, KY. 8 a.m. 270-926-1100 or colorblast5k.org.

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Musical Fairytales

March 22. Join the Philharmonic as they play music by composers inspired by some of the most beloved fairy tales — Rossini’s Overture to his opera Cinderella, Ravel’s five ballet scenes set to Mother Goose (including Beauty & The Beast and The Enchanted Garden), and Stravinsky’s colorful and animated score to the Commedia dell’Arte story of Pulcinella, which prominently features the Eykamp String Quartet. The Victory Theatre, 600 Main St. 7 p.m. $23-$64. 812-425-5050 or evansvillephilharmonic.org.

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168 March | April 2014 Evansville Living

The Guide general admission, $28 for Gold Circle, or $21 for group admission of 10 or more. For tickets, call 800-745-3000 or visit chonda.org or museconcerts.com.

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Celebrate what Downtown Evansville has to offer with the Pop Up Evansville event along Main Street on Saturday, March 29 from 10 a.m. to 7 p.m. The event, Pop Up Main Street, coincides with the Division II Elite Eight NCAA Basketball Tournament played throughout the week at The Ford Center.

Pop Up Main Street features several “pop up” storefronts hosted by various local businesses. Expect to see exciting live performances from Studio D dancers, a book signing, shopping from local boutiques as they display exclusive clothing in storefronts along Main Street, and much more.

Inspired by the mission of Leadership Evansville’s VOICE, City Core and Experiences, Pop Up Evansville hopes this event will encourage families to enjoy a fun day strolling alongside the pop ups discovering the gift shops, local artwork and exhibits, and numerous restaurants featuring local and ethnic cuisine.

Event volunteer Jennifer Stewart says “Main Street is my home for my family and for my business. I know how great living and working here is and would love for other families and businesses to experience the life of Downtown Evansville.”

The event also is supported by the Growth Alliance for Greater Evansville (GAGE), an organization that provides support to new and existing businesses that enhance the overall economic vitality of Evansville and Vanderburgh County.

— Katelyn Phillips For more information on the Pop Up Main Street event, see our Guide, page 170.

March 24-28. During spring break, students can spend time at a collaborative camp by spending each day at a different fun and educational location. Various locations. 9 a.m.-4 p.m. Extended care offered. $150 for nonmembers, member discount of $15. Please register in advance by contacting any location. Angel Mounds, 812-853-3956 or angelmounds.org; Mesker Park Zoo & Botanic Garden, 812-435-6143 or meskerparkzoo.com; cMoe, 812-464-2663 or cmoekids.org; Wesselman Woods Nature Society, 812-479-0771 or wesselmannature society.org; Evansville Museum of Art, History and Science, 812-425-2406 or emuseum.org.

NCAA Div. II Elite Eight Men’s Basketball Tournament

March 24-29. Be a part of the excitement as the NCAA Division II Elite Eight compete to move on to the Final Four. The Ford Center, 1 S.E. Seventh St. $15 for single session, $36 for an all-season pass. 812-422-1515 or thefordcenter.com.

Million Dollar Quartet

March 26. Million Dollar Quartet is the Tony Award-winning Broadway musical, inspired by the electrifying true story of the famed recording session where Sam Phillips, the “Father of Rock ‘n’ Roll,” brought together icons Elvis Presley, Johnny Cash, Jerry Lee Lewis, and Carl Perkins for one unforgettable night. Old National Bank Events

Plaza, 715 Locust St. 7 p.m. $22-$57. 812-4355770 or centre.evansvillegis.com.

Coffee Hour

March 27. Wahnita DeLong Reading featuring Tony Barnstone, Albert Upton Professor of English at Whittier College and author of 13 books of poetry. Melvin Peterson Gallery, University of Evansville, 1800 Lincoln Ave. 4 p.m. Free. 812488-2241 or evansville.edu.

Susan G. Komen Bowl for the Cure®

March 28. Bowlers and non-bowlers alike can get in on the action for this fun, family-friendly event. Register your team today. Echo Lanes, 1698 Second St., Henderson, KY. 812-9622202 or komenevansville.org.

Magnolia

March 28. Friday Night in the Forum presents “Magnolia” (1999). Films are free and open to the public and a discussion follows the film.

Wright Administration Building, Forum I, University of Southern Indiana, 8600 University Blvd.

7:30 p.m. 812-465-7128.

GVSU Early Music Ensemble

March 28. Guest musicians from Grand Valley State University perform. Wheeler Concert Hall, University of Evansville, 1800 Lincoln Ave. 7:30 p.m. Free. 812-488-2754 or evansville.edu.

Singles Weekend in New Harmony

March 28-29. This weekend for singles or dating couples is designed to equip singles to be able to follow their heart without losing their mind.

The workshop, entitled “How to Avoid Falling for a Jerk or Jerkette,” can help singles make the right choices before they get into a relationship.

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The Guide

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New Harmony Inn, 504 North St., New Harmony, IN Free, but please register in advance.

Times to be announced. 812-477-2260 or communitymarriagebuilders.com.

Eville Con

March 28-30. Eville Con, an anime convention made by anime fans for other anime fans, is an event for teens, young adults, parents, and even little fans. Clarion Inn, 4101 U.S. Highway 41-N. $25-$40. For more information, call 888-9467548 or visit evillecon.com.

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Noises Off

March 28-April 6. A fifth-rate theater troupe unwittingly performs both sides of comedic calamity in this play-within-a-play. A hilarious fiasco of flubbed lines and missed cues plagues the rehearsal and run of a mindless sex farce – where the onstage antics are compounded by offstage romantic turmoil. Theatre Workshop of Owensboro Opryhouse, 417 Frederica St., Owensboro, KY. 7:30 p.m. Fri. and Sat., 2 p.m.

Sun. Adults $15, students $10. 270-683-5003 or theatreworkshop.org.

Songs of the Boardwalk

March 28-29. Evansville Civic Theatre brings back its concert series. Enjoy music from years gone by in “Songs of Boardwalk.” Evansville Civic Theatre, 717 N. Fulton Ave. 7:30 p.m. $12.

812-425-2800 or evansvillecivictheatre.org.

The Miracle Worker

March 29. This stirring dramatization of the story of Helen Keller and her tutor Anne Sullivan will be performed by the Montana Repertory Theatre. Jasper Arts Center, 951 College Ave, Jasper, IN. 7:30 p.m. $30-$35. 812-482-3070 or jasperarts.org.

Pop Up Main Street

March 29. Celebrate what Downtown Evansville has to offer with the Pop Up Evansville event along Main Street. The event features “pop up” storefronts hosted by various local businesses.

Discover Main Street’s gift shops, local artwork, and numerous restaurants. Main Street, Downtown Evansville. 10 a.m.-7 p.m. Free. For more information, call 812-453-9556.

Dora and Diego visit the Zoo

March 29-30. Dora the Explorer & Diego visit the Zoo for fun activities, including a meet & greet and photo ops. Mesker Park Zoo & Botanic Garden, 1545 Mesker Park Drive. 812-435-6143 or meskerparkzoo.com.

➤ March 30-April 5 Jazz Society Guest Artist Series

March 30. The Evansville Jazz Society brings numerous well-known jazz artists to the University of Evansville through this annual concert series. Wheeler Concert Hall, Krannert Fine Arts building, UE, 1800 Lincoln Ave. 4 p.m. $5-$15.

812-488-2754 or music.evansville.edu.

44th Annual USI Juried Student Art Exhibition

March 31-May 4. Annual presentation of selected student art works chosen by an expert in the field. A reception for the artists will be April 6. USI McCutchan Art Center/Pace Galleries, University of Southern Indiana, 8600 University Blvd. Gallery hours 10 a.m.-4 p.m. Mon.-Fri.; 1-5 p.m. Sun. Free. 812-228-5006 or usi.edu/ libarts/artcenter-galleries.

170 March | April 2014 Evansville Living

Musical Jokes

April 1. This April Fools’ Day-inspired celebration of humor in music features composers from Mozart to PDQ Bach, who have written music designed to make listeners laugh. Wheeler Concert Hall, University of Evansville, 1800 Lincoln Ave. 7:30 p.m. Free. 812-488-2754 or evansville.edu.

RAIN-A Tribute to the Beatles

April 1. RAIN performs the full range of The Beatles’ discography live on stage, including the most complex and challenging songs that The Beatles themselves recorded in the studio but never performed for an audience. Old National Bank Events Plaza, 715 Locust St. 7:30 p.m. $21$48. 812-435-5770 or centre.evansvillegis.com.

Talk Religious to Me: Why Sacred, Soul, and Spirituality are No Longer Dirty Words in Higher Education April 2. Tamara Gieselman, University chaplain, explores religion and higher education. Eykamp Hall, Room 252, Ridgway University Center, University of Evansville, 1800 Lincoln Ave. 4 p.m. Free. 812-423-8633 or evansville.edu.

Chad Hartwig and James Henderson Ceramics and Photographs

April 2-28. Revel in the jewel tones of these complimentary ceramics and photographs.

Jasper Arts Center, 951 College Ave, Jasper, IN. A reception will be held 5-8 p.m. April 3. Free.

812-482-3070 or jasperarts.org.

12th Annual Youth First Passport to Adventure Benefit Auction

April 3. Passport to Adventure Benefit Auction is an adventured-themed auction featuring signed celebrity memorabilia, vacations, and more to support Youth First, an award-winning nonprofit organization dedicated to strengthening youth and families. Southern Indiana Career and Technical Center, 1901 Lynch Road. 5 p.m. Free.

812-421-8336 or youthfirstinc.org.

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April 3-6. On the eve of her 25th birthday, Catherine, a troubled young woman, has spent years caring for her brilliant but unstable father, a famous mathematician. Now, following his death, she must deal with her own volatile emotions. Evansville Civic Theatre Annex, located in the North Park Shopping Center, 1000 North Park Drive. 7 p.m. Thurs.-Sat., 2 p.m. Sun. $10.

812-425-2800 or evansvillecivictheatre.org.

School of Fine Art & Design Student Art Show

April 4-May 3. The Ivy Tech Community College School of Fine Art & Design presents its student art show. Bower-Suhrheinrich Visual Arts Center, 3501 N. First Ave. Grand opening 5-7 p.m.

April 4. Free and open to the public. 1-888-IVYLINE or ivytech.edu/southwest.

Next to Normal

April 4-13. University of Southern Indiana Theatre & New Harmony Theatre’s Repertory Project production of “Next to Normal,” a rock musical taking on modern problems, with music

by Tom Kitt, book and lyrics by Brian Yorkey and directed by Eric Altheide. Mallette Studio Theatre, USI, 8600 University Blvd. 7:30 p.m. and 2 p.m. Sun. Adults $18, seniors (60+) and non-USI students $16, USI employees $15, and USI students $12. 812-464-8600 or usi.edu/theatre.

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EvansvilleLiving.com March | April 2014 171

On Display

St. Mary’s Epworth Crossing

The art of healing

Fine art displays add final touches to St. Mary’s Epworth Crossing

By R.C. Lehman • Photos by Jordan Barclay

W

hen St. Mary’s planned its new Epworth Crossing outpatient center, it was designed to heal mind, body, and spirit. Since research has shown that environmental factors like light, color, and artwork can have a significant impact on stress levels, great care was taken to make the patient experience as positive as possible.

The artwork inside St. Mary’s Epworth Crossing, a 44,000-square-foot facility, was selected by Begley Art Source, a division of the Evansville Museum Shop of the Evansville Museum of Arts, History and Science.

The Begley Art Source specializes in custom artwork for site-specific projects in addition to museum curatorial services, and chose 23 artists to feature at Epworth Crossing.

“We knew that the artwork selection was critical to the overall look and feel of the facility,” says Anne Johnston, director of Epworth Crossing. “We selected artwork that would provide color and life and also support the healing environment. We hoped that the artwork would resonate on some level with every person in the facility.”

Of the 23 commissioned artists, 11 were local. Those local artists are Kristen Wilkens, Lenny Dowhie, John and Donna Hendricks, Larry and Karen Hampton, Joycelyn Todisco, Alex Morgan, Tara Blessinger, Jordan Barclay, and Amy Musia. A number of photography pieces were placed in the corridors of the Clinic area. The photographers were local professionals who provided nature imagery from the region. All of the art is now on display at St. Mary’s Epworth Crossing.

Local artist Karen Hampton spent more than 300 quilting hours on her luminescent digital fiber art piece — not including design time. Hampton, who collaborated with her husband Larry, used nature’s elements of water, rocks, leaves, trees, gardens, and ponds

with an emphasis on water to produce a soothing mood in the piece, titled “Tranquility.” The Hamptons’ tapestry is in the waiting room of the new and expanded Breast Center.

Fellow artist Amy Musia was asked to produce art that would be placed outside of a life-changing room for patients — a room where one may learn that he or she has cancer. Musia wanted to provide a piece, entitled “Zen,” that can transcend the patient away from the current situation for a moment.

“Studies have shown that healthcare facilities with art inside them may cut the healing time in half for the patients,” says Musia.

For more information about the artwork at St. Mary’s Epworth Crossing, call The Begley Art Source at 812-402-2180 or visit begleyartsource.com.

172 March | April 2014 Evansville Living

Healing Art // Above clockwise, Evansville native Alex Morgan’s three nature photographs line the walls; Anne Johnston, director of St. Mary’s Epworth Crossing, sits in the new outpatient center; Renee Dinauer of Santa Rosa, Calif., makes unique, freeform wall art formed of steambent hardwoods; Evansville native Amy Musia’s wall sculpture is titled “Zen,” which was created to ease one’s mind and to offer peace. Below, Karen Hampton of Evansville created a luminescent digital fiber art piece titled “Tranquility.”

The Guide Women’s Weekend Away

April 4-6. Women’s Weekend Away is a unique event where women all over the TriState relax, rejuvenate, and reconnect. Enjoy dynamic keynote speakers, participate in workshops, visit with vendors, and enjoy the beauty of New Harmony, Ind., in the spring.

New Harmony Inn and Conference Center, 504 North St., New Harmony. All day. $25-$124. 812-450-5000 or deaconess.com.

As You Like It

April 4-13. Moving between the wickedness of the royal court and the revivifying forest of Arden, Rosalind and Orlando play out their sweeping and romantic courtship against a backdrop of political rivalry and exile. Shanklin Theatre, University of Evansville, 1800 Lincoln Ave. 7:30 p.m. April 4, 5, 10, 11, 12; 2 p.m. April 6 and 13. Adults $15; senior citizens, UE faculty, & non-UE students $13; UE students free.

812-488-2031 or evansville.edu.

Jersey Boys, and Wicked. With live band and vocalists straight from Broadway. Jasper Arts Center, 951 College Ave., Jasper, IN. 7:30 p.m. $28-$33. 812-482-3070 or jasperarts.org.

Eggstravaganza

April 5. Ages 3-7 are invited to the annual Eggstravaganza. Children will enjoy Funny Bunnies Art, storytelling by professional storyteller Mary Jo Huff and Easter snacks. The event will close with furry guests. John James Audubon Museum, 3100 U.S. Highway 41-N., Henderson, KY. 10 a.m.-noon. $7. 270-827-1893 or at kim.mcgrew@ky.gov

Floral Exhibition Public Reception and Auction Benefit

April 5. Evansville artist Joanne Scott Massey’s Floral Exhibition opens to the public at the Riverwind Gallery in Newburgh, Ind. A public auction of her acrylic painting titled “Pink Inspiration” will take place at the reception to benefit the Susan G. Komen Evansville Tri-State Affiliate. Limited addition prints and notecards will also be sold to benefit Komen. Early bidding starts on April 1, at 9 a.m. Riverwind Gallery, 10400 W. Indiana 662., Newburgh. 1 p.m. $28$33. 812-482-3070 or jasperarts.org.

7th Annual Preschool Fair

April 5. Can’t decide on a preschool for your child? Visit this preschool fair to speak with educators and providers of child-centered services. Meet providers first-hand, ask questions, and get the latest information. Evansville Vanderburgh Public Library, Central Branch, Lobby, 200 S.E. Martin Luther King Jr. Blvd. 10 a.m.-1 p.m. Free. 812-428-8200 or evpl.org.

The Amazing Race: Girl Scout Edition

Announces

April 5. Girls are given different challenges to complete; the team that completes all challenges wins. Historic Downtown Newburgh, Ind. 8 a.m.–1 p.m. $15 per person, adults and girls. Deadline to register is March 28. 812-4214970 or girlscouts-raintree.org.

The Biggest Sale of the Season

Marriage Insurance

April 5. This workshop for engaged couples is designed to equip couples with the skills they will need to build a successful marriage. Couples that complete this workshop will receive $100 toward their wedding. Clarion Inn, 4101 U.S. Highway 41-N. 2 p.m. Free. 812-477-2260 or communitymarriagebuilders.com.

MARCH 17 – APRIL 19

Wildflower Extravaganza

April 5. Three leisurely hikes throughout the day will explore the vibrant forest flora. Additional programs for all ages will also be available. John James Audubon State Park Museum, 3100 U.S. Highway 41-N., Henderson, KY. 9 a.m., 11 a.m., and 1 p.m. Free. 270-826-2247 or parks.ky.gov.

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Magical Fairy Tale Ball

Traditional | Transitional Contemporary Designs

April 5. The Magical Fairy Tale Ball, benefiting Ark Crisis Child Care Center, gives every child a chance to feel like a prince or a princess for a day. This family event features an elegant, kid-friendly meal, music, dancing, crafts, family photos, and an auction. Dress as your favorite character or in your Sunday best and spend the evening with your child’s favorite princesses and fairy tale characters. You can also become a “Fairy Godparent” and sponsor an Ark child to attend the Fairy Tale Ball.

Evansville Country Club, 3810 Stringtown Road. 4:30-7 p.m. Call for more details.

812-423-9425 or arkcrisis.org.

Broadway Today

April 5. Get ready to be entertained by the best of the past two years of Broadway with selections from such hits as Book of Mormon,

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The Guide 4th Annual Mardi Bras

April 5. This event incorporates a unique style show that showcases the artistic endeavors of the Southwestern Indiana arts community.

Professionals and amateurs alike are welcome to participate under any or all categories, and it will feature artwork in the form of corsets, brassieres, and eveningwear. Sass Squad will be the featured performer. Tropicana Conference Center, 421 N.W. Riverside Drive. 7 p.m. $25.

812-421-0059 or argevansville.org.

Gershwin & Friends

April 5-6. Join the tribute to Gershwin and Friends featuring celebrated pianist Richard Glazier. The Victory Theatre, 600 Main St. 7 p.m. Sat., 2 p.m. Sun. $23-$70. 812-425-5050 or evansvillephilharmonic.org.

Relay for Life of Vanderburgh Colleges

April 5-6. Cancer never sleeps, and neither do those participating in the overnight event. Fight to end cancer with a single step remembers lost loved ones and honors cancer survivors. University of Southern Indiana, 8600 University Blvd.

6 p.m.-6 a.m. 812-475-9486 or allison.smith@cancer.org.

➤ april 6-12 USI Spruce-Up

April 6. The annual event combines the efforts of students, alumni, employees, and community members to clean up campus landscaping and outdoor areas that keep the university looking

beautiful. University of Southern Indiana campus, 8600 University Blvd. 1-4 p.m. 812-465-1215, volunteerUSI@usi.edu, or usi.edu/volunteer.

Bowl for Kids’ Sake of Posey County

April 7. This national fundraiser is Big Brothers Big Sisters of the Ohio Valley’s largest each year, helping to raise funds so more Bigs and Littles can be paired up, more friendships can be created, and improved outlooks on life can be started. Get a team of four to six and secure a minimum of $35 in donations to participate.

Posey Lanes, 6401 Lower New Harmony Road, Mount Vernon, IN. Time to be announced. 812425-6076 or bbbsov.org.

Bach’s Lunch: Encore and Extras

April 8. Back by popular demand, young violinist Spencer Sharp returns with his amazing technique and beautiful playing. Organist Sarah Moon will join violinist Kathryn Savia and oboist Elizabeth Robertson in the J.S. Bach Concerto for Violin and Oboe. St. John’s East United Church of Christ, 7000 Lincoln Ave. 11 a.m.-1 p.m. $5, box lunch available for an additional $10 if ordered by Friday before the concert.

812-473-0668 or stjohnseast.org.

Walk a Mile in Her Shoes: Men’s March to Stop Rape, Sexual Assault & Gender Violence

April 8. Sixth annual event co-sponsored by University of Southern Indiana and AFBC to educate the community about violence prevention and men’s roles in this topic. Men from the community and USI campus wear women’s

high-heel shoes to demonstrate their unification against violence. USI, under the UC Bridge, 8600 University Blvd. 5 p.m. Free. 812-4229372 or albionfellowsbacon.org.

Field to Finish Exhibit Opening Reception

April 9-May 28. More than 30 artists will display a field study done at the 2013 First Brush of Spring Paint Out along with a completed studio piece of the same subject. Artwork is for sale.

The public is invited to this free event and refreshments will be served. New Harmony Salon Gallery, 507 Church St., New Harmony, IN. 5-7 p.m. Free. 812-682-3970 or hoosiersalon.org.

16th Annual First Brush of Spring Paint Out April 10-12. The FBOS Paint Out brings more than 150 artists to New Harmony to paint outdoors and compete for prizes. Visitors may watch the plein air artists at work and purchase original artwork. New Harmony Salon Gallery, 507 Church St., New Harmony, IN. 5-7 p.m.

Free. 812-682-3970 or hoosiersalon.org.

Boonville Tri Kappa 2nd Annual Style Show April 10-12. Kappa Kappa Kappa, Inc., commonly known as Tri Kappa, is a philanthropic organization existing only within the state of Indiana. Raising funding to support local schools and charities through scholarships and donations, the Boonville Associate Chapter of Tri Kappa hosts its second annual style show, featuring fashions from Maurices. Rolling Hills Country Club, 1666 Old Plank Road, Newburgh, IN. 6 p.m. $25. 812-682-3970 or trikappa.org.

Chemistry Connection

April 11-12. A Girl Scout overnight of grades 2-5.

Girls will experience life on the University of Southern Indiana campus while participating in fun STEM activities throughout the evening.

USI, 8600 University Blvd. 6 p.m. Friday to 9 a.m. Saturday. $20. No cost for adults. 812-4214970 or girlscouts-raintree.org.

The Barber of Seville

Proceeds will help send Tri-State children to the Summer Camp Program at Camp Reveal $500 to register a team of four $125 to register individually Complimentary lunch between 11:00 am and 12:45 pm Sponsorships available starting at $100

Register: www.EvansvilleRescueMission.org ● 812.421.3800 ● erm@2rescue.org

Monday, May 12, 2014 Rolling Hills Country Club Start Time: 1:00pm 174 March | April 2014 Evansville Living

April 11-12. The University of Evansville Opera will perform its spring production of Rossini’s “The Barber of Seville.” This comedic opera is in Italian with English translations projected above the stage. Wheeler Concert Hall, University of Evansville, 1800 Lincoln Ave. 7:30 p.m. $10.

812-488-2754 or evansville.edu.

PC Pound Puppies Spring Craft Show/ Classic Car Cruise-In

April 12. Posey County Pound Puppies, a nonprofit organization dedicated to saving the lives of dogs by helping them find new families, is hosting its fourth annual craft show to raise funds and awareness for area dogs in need. Participants can shop from more than 50 vendor booths, participate in raffles, enjoy live entertainment, and much more. A variety of concession foods will be offered. Outside, you can take part in their fourth annual Classic Car Cruise-In. Posey County Fairgrounds, 111 Harmony Township Road, New Harmony, IN., 9 a.m.-3 p.m. For more information, contact Cathy Powers at 812-963-3890.

Aaron Kizer OSO event

April 12. Experience the photography and art of Owensboro, Ky. Special guest artist Aaron Kizer will create to music by Debussy. RiverPark Center, 101 Daviess St., Owensboro, KY. 7:30 p.m. $10.50-$30. 270-687-2787 or riverpark center.com.

check it out // April 25

Sing Your Heart Out

Inspired by the popular TV show “American Idol,” the fourth annual Marian Educational Outreach Tri-State IDOL Gala will take place on Friday, April 25 at the Clarion Inn Conference Center on U.S. Highway 41-N. in Evansville.

“The first year we raised approximately $20,000, last year we netted more than $60,000 so we’re definitely looking to exceed those numbers again this year,” says Beverly Williamson, Director at MEO. Williamson says MEO is trying something different this year. Instead of “celebrity judges” voting on the winners, they will only use a “pay to vote” system where audience members can donate to support their favorite contestant. The singing competition will feature six finalists who will vie for $1,300 in prizes.

Dinner, a cash bar, and live and silent auctions will accompany the singing competition. DeVonna “Dee Dee” Lawrence, sister to Philip Lawrence, will perform at the 2014 event supporting MEO. Dee Dee grew up in Evansville and is a graduate of Reitz Memorial High School. The Lawrences grew up singing gospel music at their church. When Dee Dee’s brother, Philip Lawrence became successful in the music industry, he moved his entire family from Evansville to Los Angeles. Philip Lawrence has enjoyed remarkable success writing, singing, and recording hit songs with pop phenom Bruno Mars.

“I believe this idea is genius,” says Dee Dee. “Who could go wrong with singing and competing all while helping many deserving students all in the same night.”

MEO is structured as a funding agency that enables Evansville diocesan schools to provide development experiences for their teachers and to provide additional special education programming for students with unique needs.

— Katelyn Phillips For more information on the Marian Educational Outreach Tri-State IDOL Gala, see our Guide, page 179.

or visit www.youthfirstinc.org

Gershwin & Friends

Alfred Savia, Conductor Saturday, April 5, 7 pm & Sunday, April 6, 2 pm Victory Theatre

The Man I Love

Embraceable You

Rhapsody in Blue

Richard Glazier, Piano/Host

CONCERT SPONSOR Crescent, Cresline, Wabash Foundation

812/425-5050

www.evansvillephilharmonic.org

EvansvilleLiving.com March | April 2014 175

The Guide Art Sale at Ribeyre Center

April 12. More than 40 artists will have their artwork for sale. Ribeyre Center, 603 S. Main St., New Harmony, IN. 9 a.m.-noon. Free. 812-6823970 or hoosiersalon.org.

Lights, Camera, Action

April 12. First annual charity scholarship fundraiser fashion show. Proceeds will benefit Fate college scholarship and cystic fibrosis. The night will feature fashion, music, and cocktails.

Tropicana Executive Conference, 421 N.W. Riverside Drive. 7 p.m. $20-$50. 812-205-9009 or fabulousafterthirtyevansville.vpweb.com.

Walk MS: River Valley

April 12. Walk MS: River Valley features onemile and three-mile courses, both with rest stops along the way. While both courses are fully accessible, walking is optional. Evansville Civic Center Courtyard, 1 N.W. Martin Luther King Jr. Blvd. Check-in begins at 9 a.m., walk beings at 10 a.m. $35. For more information contact Lindsey at 317-870-2501 or visit nationalmssociety.org.

10K Spring into Fitness

April 12. As part of the University of Southern Indiana Screaming Eagles Running Series, the focus of this series is to increase the health and well-being of the Evansville community, while providing hands-on experience for students in the Sports Management program. USI, 8600 University Blvd. 9 a.m. $20 by April 5, $25 after April 5. 812-464-8600 or usi.edu/running.

Park Ridge Road

April 12. “Park Ridge Road” is the story of a

people trying mightily to bring one of their own back into the fold although they were stymied at every turn by his behavior. Henderson Fine Arts Center, 2660 S. Green St., Henderson, KY. 7 p.m. $20. 270-826-5916 or haaa.org.

Guns & Hoses

April 12. A charity boxing match between local police officers and firefighters. Watch the TriState’s finest and bravest square off in exciting boxing matches. The Ford Center, 1 S.E. Seventh St. Doors open at 6 p.m., event starts at 7 p.m. $15-$30. 812-422-1515 or thefordcenter.com.

Ribs and Butts Fundraiser

April 12. United Caring Shelter’s annual Barbecue Ribs and Butts sale. Place your order for 5 pounds of BBQ Pork Ribs and/or 7 pounds of BBQ Pork Butt. Time and location to be announced. 812-422-0297 or unitedcaring services.org.

➤ april 13-19 Local Voices: Conversations with Local Authors - National Library Week

April 13. A panel of local authors will discuss their works, and books will be on hand to purchase and have signed. Evansville Vanderburgh Central Library, Browning Events Room, 200 S.E. Martin Luther King Jr. Blvd. 1:30 p.m. 812428-8200 for details or visit evpl.org.

Easter Seals Telethon

April 13. Be a part of the live audience for the annual Telethon, hosted by anchors from WEHT Local/Local 7 WTVW and featuring

local children and adults served by the Easter Seals Rehabilitation Center. Clowns, costumed characters, games, and E’ville Iron Street Rod Club “Cruise-In for Easter Seals.” Aired live on WEHT Local. Noon-6 p.m. Free. 812-437-2627 or eastersealsswindiana.com.

Girl Scout Day of Dance

April 13. The Day of Dance program for Girl Scouts will educate girls on the experience and art of dance! Program will cover tap, jazz, tumbling, and Spanish dance. Children’s Center for Dance Education, 5900 Vogel Road, Suite A. 2-4 p.m. $5 per girl, $15 fee for non-Girl Scouts.

Please register in advance. 812-421-4970 or girlscouts-raintree.org.

Patchwork Central Spring Pancake Extravaganza

April 13. Enjoy a delicious pancake breakfast at Patchwork Central. Patchwork Central, 100 Washington Ave. Times and prices to be announced. 812-424-2735 or patchwork.org.

Hair

April 13. This exuberant musical about a group of young Americans searching for peace and love in a turbulent time has struck a resonant chord with audiences young and old. This show contains adult themes. RiverPark Center, 101 Daviess St., Owensboro, KY. 7 p.m. $44.50$55.50. 270-687-2787 or riverparkcenter.com.

Wise Women Lecture Series

April 15. Enjoy informational guest speakers, educational discussions, and relaxing lectures in the company of women only. Deaconess Women’s Hospital, 3rd floor conference room, 4199 Gateway Blvd. Light refreshments begin at 5:30 p.m., the program begins at 6 p.m. Free.

Reservations requested. 812-842-4200 or deaconess.com/TWH.

Annual Style Show

April 17. The newest, hottest trends for women and men alike move down the runway at the annual style show. This event benefits local charities. Tropicana, 421 N.W. Riverside Drive.

10:30 a.m. $40. 812-867-3130.

The Second City: Happily Ever Laughter

Driving Miss Daisy

Park Ridge Road

March 18, 2014 Tues | 7pm

April 12, 2014 Sat | 7pm

TICKETS: $19 and $29

TICKETS: $20

For tickets/Info: 270-831-9800 or www.haaa.org *All tickets subject to $2 Box Office processing fee.

176 March | April 2014 Evansville Living

April 17. Chicago’s legendary comedy theatre, The Second City, presents Happily Ever Laughter, a hilarious revue featuring some of the best sketches, songs and improvisation from The Second City’s 53-year history. RiverPark Center, 101 Daviess St., Owensboro, KY. 8 p.m. $25.

270-687-2787 or riverparkcenter.com.

Third Annual Hats Off to Holly’s House Gala

April 18. This benefit for Holly’s House features an evening of food and entertainment, including live and silent auctions, to support the organization. The speaker of the event is Erin Merynn. Holly’s House is a child and adult advocacy center for victims of intimate crimes.

Holiday Inn, 7101 U.S. Highway 41-N. Doors open at 5:30 p.m. Ticket prices to be determined. 812-437-7233 or hollyshouse.org

YWCA Personally Speaking

April 18. The YWCA Personally Speaking Series presents “The Lessons of the Holocaust for the 21st Century” presented by Lisa Muller, Teacher Fellow at the U.S. Holocaust Memorial Museum and English teacher at Castle High School.

YWCA Parlor, 118 Vine St. Noon. Individual tickets $6, special discounts for series tickets.

812-422-1191 or ywcaevansville.org.

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The Guide April 19. Celebrate Earth Day on Franklin Street with all-day activities and fun for the entire family, as well as an art crawl throughout local businesses. W. Franklin Street. Facebook.com/ FranklinStreetEventsAssociation or franklinstreetevents@gmail.com.

Rise Up and Run 5K/10K

April 19. As part of the 30 Days of Poverty event, the Evansville Christian Life Center is hosting a 5K/10K run. The run will raise awareness and action to fight poverty in Evansville.

Runners can register for the 10K run, 5K run/ walk, 1-mile walk, or the kids dash. Crossroads Christian Church, 10800 Lincoln Ave., Newburgh, IN. 9 a.m. (kids dash starts at 8:30 a.m.) $20. 812-423-9222 or restoringpeople.com and 30daysofpoverty.com.

VEX Robotics Novice Competition

April 19. The Alcoa Foundation and Ivy Tech Community College’s VEX Novice Program is focused on getting young people involved in science, technology, engineering, and mathematics training (STEM). Vectren Auditorium, 3501 N. First Ave. 7:30 a.m. registration, 9 a.m. competition Sat. ivytech.edu/southwest/vexrobotics.

➤ april 20-26 Crossroads Christian Church Easter Service April 20. Celebrate Easter with Crossroads Christian Church. The Ford Center, 1 S.E. Seventh St. 10 a.m. Free. 812-422-1515 or thefordcenter.com.

Keep Evansville Beautiful Arbor Day Celebration

April 22. Celebrate Arbor Day with Keep Evansville Beautiful. Swonder Ice Arena parking lot, 209 N. Boeke. 11 a.m. Free. 812-425-4461 or keepevansvillebeautiful.org.

April 23. In conjunction with National Dine Out week, the local American Red Cross is presenting a Dine Out event to help raise funds to support services including disaster relief and services to military and Armed Forces. Local restaurants pledge to give back to help those affected by disaster. Varied locations. 812-4717200 or redcross.org/tristate.

St. Mary’s Auxiliary Style Show

April 23. St. Mary’s Medical Center Auxiliary presents a style show and luncheon to raise funds and awareness for the annual scholarship for nursing and children of employees. St. Mary’s Manor, 3700 Washington Ave. 10 a.m. $35.

812-485-4260 or stmarys.org.

Heritage Artisan Days

April 23-25. Historic New Harmony welcomes artisans who specialize in paper marbling, beekeeping, silversmithing, and scherenschnitte (paper cutting), to name just a few. Also returning will be the oxen, period musicians, and 19th century doctor. Antheneum, 401 N. Arthur St., New Harmony, IN. 8:30 a.m.-3 p.m. $12 adults, $5 children. Pre-registration required for groups.

812-682-4474 or mjwilliams2@usi.edu.

Brim and Rim Event

April 24. Join the Friends of Mental Health, an

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Visitors to the 16th Evansville Philharmonic Guild Homes of Note Tour will have the unique opportunity to view one of the newly renovated Lockmaster Cottages overlooking Old Lock and Dam Park and the Ohio River in Newburgh, Ind. The cottage, pictured above, is one of five Newburgh homes included on the tour set for Saturday, April 26, from 9 a.m. to 4 p.m.

The cottages were built in 1928 to house the lockmaster and assistant lockmaster at Lock & Dam #47, which operated until the Newburgh Locks and Dam were completed in 1975. Last year, the Newburgh Town Council and Parks Board renovated the cottages. They now are available for overnight stays.

Other homes on the tour include 214 W. Water St., 200 E. Jennings, 409 E. Jennings, and 212 W. Main St. Diane Wessel has been the Homes of Note co-chairwoman for the last four years and a Guild supporter since 2001, and she expects about 500 people will view the homes.

“We are especially excited to feature a unique, classic car, courtesy of Newburgh resident Jim Moore, in the driveway of each of the homes,” Wessel says. “It will really draw in the men who are touring with us.”

Free parking is available at Newburgh Elementary School, where a shuttle service will transport guests to the homes. Ticket holders may also drive to each home.

Tickets for the tour are available for $15 at the Evansville Philharmonic office (located in the Walker Building at 401 S.E. 6th St.) area Schnucks stores, Wildflower Boutique, Paul’s Menswear, House of White Bridal Boutique, and each home the day of the tour for $20.

— Katelyn Phillips

in home carpet

(812) 423-5415 • (800) 497-0257 • 2124 N. Willow Road www.evansvillerugcleaning.com 178 March | April 2014 Evansville Living

Notable Homes

Let’s Dine Out

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check it out // April 26

For more information on the Homes of Note Tour, see our Guide, page 180.

Photo provided by the town of newburgh

Earth Day and Art Crawl

affiliate organization of Southwestern Healthcare, at their annual luncheon to raise funds and awareness for mental health in the local community. All art auctioned off at the event is hand-painted by artists associated with the University of Southern Indiana. Old Post Office Plaza, 100 N.W. Second St. 11:30 a.m.-1:30 p.m. $50. 812-436-4221 or southwestern.org.

Right to Life Annual Banquet

April 24. The Right to Life of Southwest Indiana’s annual banquet has a history of bringing big names to Evansville: former vice presidential hopeful Sarah Palin and Senator Rick Santorum have both spoken at the event. This year’s event will feature speaker Lila Rose, president of Live Action, and five-time Grammy award-winner, Sandi Patti. Old National Bank Events Plaza, 715 Locust St. Doors open at 5 p.m., dinner starts at 6 p.m. 812-474-3195 or evansvilleforlife.com.

Historic Lighting Fundraiser

April 24. Old Evansville Historic District has been working for several years to install historic lighting in the neighborhood. There will be a spaghetti dinner fundraiser with a cash bar and half pot to help this cause. Sweetwater Events Center, 8335 Eagle Lake Dr. 4-8 p.m. For more information, contact 812-887-5904.

Take Back the Night

April 24. Sixteenth annual event presented by Albion Fellows Bacon Center and sponsored by community partners. This event allows the community to honor survivors of rape, incest, sexual abuse, sexual harassment, and sexual violence by standing witness to the impact of

the crime, screaming out loud to the community that it will not be tolerated, and by breaking the silence in a speak out. Evansville Riverfront, starting at Tropicana Pavilion, 421 N.W. Riverside Drive. 5:30 p.m. Free. 812-422-9372 or albionfellowsbacon.org.

Stand Against Racism

April 25. The YWCA invites those who believe in a society free of racism to join us in taking a Stand Against Racism at a rally on the campus of University of Southern Indiana. USI, 8600 University Blvd. 812-464-8600 ywcaevansville.org.

USI College of Liberal Arts Faculty Colloquium

April 25. Jessica Garcés Jensen, associate professor of French at the University of Southern Indiana, will discuss “Contemporary French Fiction and the Female Reproductive Experience.”

Kleymeyer Hall, Liberal Arts building, USI, 8600 University Blvd. 3:30 p.m. Free. 812-465-7089 or mjstacer@usi.edu.

Blue Bridge Music Festival

April 25-27. Enjoy a weekend full of musical performances, master classes, dancing, BBQ, and more. RiverPark Center, 101 Daviess St., Owensboro, KY. Full weekend package $160, one-night package $125, festival only $50. 270687-2787 or riverparkcenter.com.

Fourth Annual MEO Tri-State IDOL Gala

April 25. Marian Educational Outreach (MEO), a nonprofit organization providing funding for special education teachers’ salaries and professional development for educators in the Catholic Diocese of Evansville, presents its third

annual IDOL competition, where local talented singers compete for cash prizes. Clarion Inn and Conference Center, 4104 U.S. Highway 41-N. 4:30 p.m. $75. 812-402-6700, ext. 312, or meoidol.com.

Collaborator

April 25. Friday Night in the Forum presents “Collaborator” (2011). Films are free and open to the public and a discussion follows the film.

Wright Administration Building, Forum I, University of Southern Indiana, 8600 University Blvd.

7:30 p.m. Free. 812-465-7128.

27th Annual Tri-Fest

April 25-27. Tri-Fest is a weekend-long familyfriendly event held in downtown Henderson with rides, games, live entertainment, and nonprofit food vendors. 100 N. Main St. 10:30 a.m.

For more information, call Bill Floyd at 270-8311527 or visit hendersontrifest.org.

Ohio Valley Birding Festival

April 25-27. Sponsored by the Evansville Audubon Society, the Ohio Valley Birding Festival features guided spring migratory bird watching and hikes in Southwestern Indiana and Western Kentucky. Some sites include Eagle Slough Natural Area, Wesselman Woods Nature Preserve, and John James Audobon State Park.

Various locations and times. For more information contact L.D. Harry at 812-867-0144 or ohiovalleybirdingfestival.org.

Party for the Planet

April 26. Celebrate Earth Day with Mesker Park Zoo & Botanic Garden by enjoying games and crafts, and learning conservation tips. Organi-

EvansvilleLiving.com March | April 2014 179

The Guide zations from around the community will be taking part in this fun event. Mesker Park Zoo & Botanic Garden, 1545 Mesker Park Drive. 812435-6143 or meskerparkzoo.com.

Spring Fair Rummage Sale

April 26. Come support Weekday Christian Education at the Spring Fair. This rummage sale includes a number of different churches contributing to the event. Last year’s fair had more than 35 churches actively involved. Indiana National Guard Armory, 2900 E. Division St. 7 a.m.-3 p.m. 812-425-3524.

OVAL Kitchen Tour

April 26. Tour five kitchens in Henderson, Ky., and watch a chef prepare a food sampling in each one for participants. The Boucherie Winery will also be part of the tour. Location and times to be announced. 270-860-1930 or ohiovalleyart.org/kitchentour.

Ivy Tech Foundation’s Annual Gala

April 26. Come enjoy this unique gala benefiting the Ivy Tech Foundation. Ivy Tech Foundation, 3501 N. First Ave. 6 p.m. $150 per person (includes the $100 contribution to the Foundation). 812-429-1408 or ivytech.edu.

Girls Night Out

April 26. Join cMoe in your pajamas for a funfilled girls’ night out. Guests will enjoy exhibits, pizza, ice cream, a pajama parade, a dance party, door prizes, and more. Ages 3 and up.

Children’s Museum of Evansville, 22 S.E. Fifth St. 5-8 p.m. $15 per girl, $12 for cMoe members or groups of 10 or more. Please reserve in advance. Reservations required for groups and

discount. Must be accompanied by friend 18 or older. 812-464-2663 or cmoekids.org.

5th Annual Spring Funk in the City Art Festival

April 26. Located in the heart of the Haynie’s Corner Arts District, Funk in the City features more than 100 artists/artisans from Indiana, Kentucky, and Illinois. Come support the artists and enjoy great food vendors. Haynie’s Corner Arts District, Adams and Second streets. 10 a.m.-4 p.m. For more information, contact funkinthecity@gmail.com.

Evansville Tennis Center Dinner and Auction

April 26. The Evansville Community Tennis Association is holding its fundraiser dinner and auction. The public is welcome. All proceeds go to promote tennis in the area. Crescent Room, Evansville Tennis Center, 6-10 p.m. 812-4016060 or skeown@evansvilletennis.com.

Going, Going, Gone to the Dogs

April 26. The largest fundraiser for the Vanderburgh Humane Society, Going, Going, Gone to the Dogs features a preview cocktail party, dinner, and both live and silent auctions. The event provides funding to care for the homeless animals that are surrendered to the shelter.

Holiday Inn Evansville Airport Hotel, 7101 U.S. Highway 41-N. 5:30 p.m. preview party. $75 per person; $125 benefactor; $1,000 for corporate table of 10. 812-426-2563, ext. 218, or 214, or vhslifesaver.org.

March of Dimes Evansville

raise awareness about March of Dimes and premature babies. Sunrise Park, Riverside Drive & Waterworks Road. 9 a.m. registration; 10 a.m. walk begins. 812-266-6005 or marchofdimes.com/Indiana.

Mahler’s Resurrection Symphony

April 26. The Evansville Philharmonic Orchestra is joined by the Evansville Philharmonic Chorus and two superb soloists for Gustav Mahler’s Symphony No. 2, “Resurrection.” The Victory Theatre, 600 Main St. 7 p.m. $23-$70. 812425-5050 or evansvillephilharmonic.org.

The Wonder of Water

April 26. Dive in with Girl Scouts and explore the earth’s most precious resource while having fun. Children’s Museum of Evansville, 22 S.E. Fifth St. Time to be announced. $20, extra $15 fee for non-Girl Scouts. Please register in advance by calling 812-464-2663, ext. 230. For more information, call 812-421-4970 or visit girlscouts-raintree.org.

16th Annual Homes of Note House Tour

April 26. Hosted by the Evansville Philharmonic Guild, ticket holders can explore five homes in historic downtown Newburgh, Ind. Guided tours of each home will be available throughout the day. Classic cars will also be displayed. Shuttle service is available. Historic downtown Newburgh. 9 a.m.-4 p.m. $15 in advance or $20 on day of event. 812-401-6483 or evansphilguild.org.

Give Hope Run

April 26. Join in the 4th Give Hope Run 5K

April 26. The annual March of Dimes walk to

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180 March | April 2014 Evansville Living

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The Guide benefitting St. Jude Children’s Research Hospital.

Burdette Park. 8 a.m. 1-800-545-1696 or givehoperun.org.

➤ april 27-may 3 51st Annual WNIN Action Auction

April 28-May 4. The WNIN Action Auction is broadcast live for 28 hours over 7 days. More than 800 businesses make auction donations.

WNIN offers viewers the opportunity to bid on and buy thousands of items and services donated by area businesses and individuals without having to leave their homes. WNIN Studios, 405 Carpenter St., 6-10 p.m. each night.

812-423-2973 or wnin.org.

37th Gumberts Award Competition

April 29. A very prestigious competition featuring the top musicians in University of Evansville’s senior class, selected by the Department of Music faculty. At the end of the recital, one performer will be named the winner by a panel of judges. Wheeler Concert Hall, UE, 1800 Lincoln Ave. 7:30 p.m. Free. 812-488-2754 or evansville.edu.

Linda Stephen Origami

May 1-30. This Nebraska artist will bring a smile to your face with her delightful origami paintings. A reception will be held May 1 from 5-8 p.m. Krempp Gallery Exhibit, 951 College Ave., Jasper, IN. Gallery hours 8:30 a.m.-5 p.m. Mon.Fri.; 8:30 a.m.-7 p.m. Thurs.; noon-3 p.m. Sun. Free. 812-482-3070 or jasperarts.org.

The Apple Tree

May 1-4. “The Apple Tree” is a series of three musical playlets tied together by a common theme and references. The first act is based on Mark Twain’s “The Diary of Adam and Eve”; the second act is based on Frank R. Stockton’s “The Lady or the Tiger?”; the third act is based on Jules Feiffer’s “Passionella.” RiverPark Center, 101 Daviess St., Owensboro, KY. 7:30 p.m. Thurs.Sat., 2 p.m. Sun. $22 in advance, $24.50 at the door. 270-687-2787 or riverparkcenter.com.

Spring Commencement

May 2-3. University of Southern Indiana Spring Commencement exercises will be held in the Physical Activities Center (PAC). Graduate ceremony Friday night and undergraduate ceremonies in each USI college on Saturday.

Physical Activities Center, USI, 8600 University Blvd. Times to be announced. usi.edu/ commencement/2014-spring-commencement.

Lake Barkley Weekend

May 2-4. This Marriage Enrichment Weekend is designed to give couples new skills that will help them grow closer and deepen their relationship.

Lake Barkley State Resort Park, 3500 State Park Road, Cadiz, KY. 4 p.m. Friday to noon Sunday.

Free. 812-477-2260 or communitymarriage builders.com.

Bloomin’ Zoo Garden Festival

May 2-4. Beyond exotic animals, the Mesker Park Zoo & Botanic Garden also boasts exotic plants. Available for purchase are tropical bedding plants, unusual perennials, shrubs, bamboos, and ornamental grasses. The proceeds benefit the

zoo’s community education programs. Mesker Park Zoo & Botanic Garden, 1545 Mesker Park Drive. 812-435-6143 or meskerparkzoo.com.

The Nerd

May 2-18. Beginning with the most awkward and funny surprise party ever, history’s worst houseguest, airborne cottage cheese, and a clever twist ending add up to a perfect storm of side–splitting comedy. Trinity Centre, 407 W. Fifth St., Owensboro, KY. 7:30 p.m. Fri. and Sat., 2 p.m.

Sun. Adults $15, students $10. 270-683-5003 or theatreworkshop.org.

Mark Lowry in Concert

May 3. Singer, songwriter, and comedian Mark Lowry, along with Gospel great Russ Taff create an evening of music, comedy, and ministry. Old National Events Plaza, 715 Locust St. 7 p.m., doors open at 6 p.m. $21-$28. For more information, call 800-745-3000 or visit marklowry.com or museconcerts.com.

Honest Abe 5K Run

May 3. Run to support the Lincoln State Park.

Lincoln State Park, 15476 N. County Road 300 E., Lincoln City, Ind. More information to be announced. 812-937-4710 or in.gov.

Bring the Derby Home

May 3. Live betting, hors d’oeuvres, cash bar, live auction, and more. Derby attire requested.

Private tent. Ellis Park, 3300 U.S. Highway 41-N, Henderson, KY. $75 for members, $100 for nonmembers. Time to be announced. 21 years of age and older. Call the Reitz Home Museum for reservations at 812-426-1871 or reitzhome.com.

To advertise on WTSN/ Me-TV, contact Don at Don.Breivogel@wtsn36.com or 812-759-8191

182 March | April 2014 Evansville Living

Family Fun Day

May 3. Support local children’s mental health initiatives by visiting with area family service providers and enjoying inflatables, kids’ games, exercise demonstrations, snacks, and more. Downtown YMCA, 222 N.W. Sixth St. 9 a.m.-1 p.m. Free. 812-436-4221 or southwestern.org.

Shine Through the Night Gala and Auction

May 3. Enjoy dinner catered by Biaggi’s, dance to live music from AKACIA, and bid on a variety of silent auction items. Sweetwater Event Center, 8335 Eagle Lake Drive. 7-11 p.m. $75 per person. 812-475-1012.

The Next Time You Leave Home, Your Pets Don’t Have To!

Little Hearts Hold Big Hopes Walk

In-home pet sitting and dog walking Insured and bonded Pet CPR and First Aid Certified Accredited Member of the Better Business Bureau Member of Professional Pet Sitters International

May 3. Mended Little Hearts is an organization dedicated to offering support and resources to the families of newborns diagnosed with heart defects. Join them on this one mile walk to show support and to help raise awareness for congenital heart defects. Tropicana Pavilion.

Registration begins at 8 a.m., the walk begins at 9 a.m. Free. mendedlittleheartsevv.org or julie_mlh@yahoo.com.

Harmonie Hundred

May 3-4. On Saturday, the route is 50 miles or 27 miles. Lunch and snacks are provided to all riders. On Sunday, riders can choose between a 50-mile route, 38-mile route, and a 16-mile “Family Ride.” All riders will wind through the Harmonie State Park. The Harmonie Hundred is a tour not a race. Helmets are mandatory. New Harmony School, 1000 East St., New Harmony, IN. 8 a.m.-2 p.m. $30 registration fee for both days, $20 for one day only. T-shirts $12-$20. 812-5685376 or harmoniehundred.net.

Arts in Harmony

May 3-4. “Arts in Harmony” is an open-air fine arts, crafts, and music festival. More than 40 local and regional artists with a wealth of arts and crafts. Downtown New Harmony, Ind. Time to be announced. Free.

Newharmony.biz.

SWIMGA 2014 Annual Plant Sale

May 3-4. Purchases from this annual event help fund more than 21 gardens in Evansville, as well as various projects throughout the community. Vanderburgh County 4-H Center, Show Barn Building. 201 E. Boonville-New Harmony Road. Saturday 8 a.m.-4 p.m., Sunday 10 a.m.-1 p.m. Free. Contact Larry for more information, lcaplan@purdue.edu.

Holiday World & Splashin’ Safari

May 3-Oct. 26. Holiday World will be open for family-fun entertainment. After Labor Day, only open weekends and Splashin’ Safari is closed. Holiday World & Splashin’ Safari, 452 E. Christmas Blvd., Santa Claus, IN. Times and prices vary. 812-937-4401 or holiday world.com.

Vendor Fair & Style Show

May 7. SWIRCA & More hosts the annual Vendor Fair & Style show. This event officially kicks off the start of the fashion season.

Come join us for a day of fun, fashion, and fabulousness. SWIRCA & More, Ivy Room, 16 W. Virginia St. 10 a.m.-2 p.m. Free. 812-4647804 or swirca.org.

Check out our reviews on Angie’s List. www.EvansvillePetSitters.com | 480-1616 info@evansvillepetsitters.com

ADVERTISING INDEX Company...............................Page Aching Acres........................................7 Acropolis, The..................................82 Aquatic Control.............................180 Bamberger, Foreman, Oswald & Hahn........................IBC Bauer’s Tents................................... 100 Biaggi’s................................106, 110, 111 Bill’s Restaurant.....................104, 136 Bodyworks Massage Therapy....................................... 100 Brinker’s Jewelers................................5 Carbondale Convention & Tourism Bureau......................79 Carol McClintock............................34 CASA.....................................................72 Cheeseburger in Paradise............89 Children’s Center for Dance Education.......................77 Cigar! Cigar!.......................................99 cMoe Children’s Museum of Evansville................................ 73 Colonial Classics, Inc...................168 Commonwealth Kitchen + Bar..............................137 D-Patrick................................................ 2 D-Patrick Honda............................165 D-Patrick Lincoln Ford................. 80 Daily Lawn & Landscape..............70 Darla’s Oasis Pool Store...............69 Deaconess Hospital.....................IFC Diamond Galleria by Rogers, The..................................25 Digestive Care Center...................38 Dilegge’s....................................104, 138 Dirt Finder Maid Service..............71 Donut Bank..................... 106, 112, 113 Eclipse Spanish Tapas Bar & Restaurant............104, 139 El Patron.............................107, 114, 115 Emge’s Deli & Ice Cream..............89 ERA.......................................................158 Evansville Christian School.........17 Evansville Day School............75, 77

Evansville Kia, Mazda, Volvo............................... 27, 32, 177 Evansville Museum......................... 35 Evansville Pet Sitters................... 183 Evansville Philharmonic Orchestra.................................... 175 Evansville Rescue Mission.........174 Evansville Rug Cleaning............. 178 Evansville Surgical Associates......3 Evansville Vand. Cty Pub. Library..................................78 F.C. Tucker/Emge Realtors.........56 Farm Boy Food Service..................91 First Bank............................................. 32 First Security Bank...........................61 Frank Jr.’s Barbeque and Catering................................93 Fusion Spa..........................................171 Gaylord Hotels Nashville Opryland.................87 German American Bank...............39 Gibson County Visitors & Tourism Bureau....................180 Gigi’s Cupcakes...............107, 116, 117 H & H Music.......................................75 Harbor Bay Seafood..........104, 140 HealthSouth Deaconess Rehabilitation Hospital.......170 Healthy Spaces................................70 Henderson Arts Alliance........... 176 Hilliard Lyons...............................OBC Hillside Gardens...............................18 Historic New Harmony Bicentennial Book...................157 Home Instead.................................168 Hoosier Salon New Harmony Gallery.....................157 House of White Bridal.................171 J Gumbos.................................. 104, 118 Jeanne’s Gelato...................... 104, 141 Just Rennie’s............................109, 142 Kanpai........................................ 107, 143 Kenny Kent Lexus - LXC Central Lexus Dealer.................11 Klassy Kids-Elm St. USA...............76

Knob Hill Tavern..............................94 Landscapes By Dallas Foster, Inc...............................62, 63 Lea Matthews Furniture & Interiors....................................67 Lifestyle Tours..................................28 Louisville Tile Distributors..........37 Lure.....................................107, 120, 121 MA.T.888 China Bistro..................92 MacCauley, Mary..........................170 Manna Mediterranean Grill.......................................105, 144 McClintock, Carol/F.C. Tucker Emge Realtors.............34 McMahon Exterminating, Inc...................................................166 MeTV..................................................182 New Harmony Theatre (NHT)..........................156 Newburgh Wine Festival............. 55 NiteLiters, Inc....................................68 Old Chicago...........90, 108, 122, 123 Papa John’s Pizza....................105, 119 Penn Station East Coast Subs................108, 124, 125 Perfectly Fresh............. 108, 126, 127 Pettinga Financial Advisors........... 1 Pie Pan, The.............................105, 145 Pita Pit........................................105, 146 PMG Tree Care & Landscape Company, Inc..............................98 Popham Construction...................71 Prudential Indiana Realty.......... 167 Raben Tire Co., Inc............................ 9 Red Geranium Enterprises...............109, 128, 129 Rexing’s Pony Express.................... 74 Richardson, Mike....................... 14, 15 River Pointe Health Campus/ West River....................................29 Rug Gallery of Newburgh..........173 Rug Merchant...................................66 Sail Windjammer...........................103 Sara’s Harmony Way...........105, 148

Smitty’s Italian Steakhouse.......................105, 149 Square Yard Carpet........................68 St. Joe Inn.................................105, 150 St. Mary’s Medical Center...............................12, 13, 131 Stoll’s Country Inn.......109, 130, 131 SWAT Pest control..........................69 T.R.U. Event Rental.........................96 Texas Roadhouse...................105, 151 The Guitar Lab................................102 The Pizza Revolution..........108, 147 The Rug Gallery of Newburgh...............................69 The Yellow Tavern...............106, 155 Thyme in the Kitchen...................94 Tin Fish Newburgh...............106, 152 Tin Man Brewing Co...............109, 122, 123 Town Square Media.....................179 Tri-State Athletic Club................101 Tri-State Family Dental.................. 8 Tropicana Evansville......................88 Tucker Publishing Group.............97 Turoni’s......................................106, 153 UE School of Business and the Institute for Global Enterprise......................................33 Uebelhor - Chevy............................28 Victoria’s............................................169 Visit Bloomington............................91 Weinzapfel & Company, LLC........................... 167 Wesselman Woods Nature Preserve...............................................78 Western Rib-Eye & Ribs....106, 154 WFIE TV 14.........................................181 WNIN..................................................102 Yoga 101.............................................102 Youth First Inc................................. 175 Zeidler’s Floral...................................99 Zieg Plastic Surgery Center and Lipo Spa..............164 Zuki............................. 95, 109, 134, 135

EvansvilleLiving.com March | April 2014 183

Final Detail

New Harmony turns 200 Town will celebrate with a new book, house, and a 10-day party

On May 10, 1814, George Rapp wrote to the Harmonists living in Harmony, Penn., telling them he’d found a suitable place in the Indiana Territory to establish a new town.

On that spot along the Wabash River, Rapp set about creating a communal society that eventually became New Harmony.

This year, the Indiana town’s residents will celebrate its 200th birthday with the printing of a new book, the construction of a new house, and a 10-day festival in early August called the Capstone Week. There will be other special events through the year.

Connie Weinzapfel is the director of Historic New Harmony, a unified program of the University of Southern Indiana and the Indiana State Museum and Historic Sites, Inc. And as she sees it, the bicentennial is as much about the future as it is about the past.

“We are, of course, engaged in talking about the town’s history in all of our events,” says Weinzapfel. “We have traditional communal celebrations that go back 200 years. But some of the things that we are doing are really about the future of New Harmony, and that’s what I am particularly interested in.”

One of the future-focused projects is the construction of a new home. It’s based on the idea of a traditional Harmonist single-family home, taking up about the same footprint and offering the same living space. But it’s being built with sustainable materials and energysaving utility systems.

Kent Parker is in charge of construction, in cooperation with the Kent and Laurie Parker Family Foundation. Master craftsman Ralph Glaser also is involved with the project. The design is by architect Rupert Condict of Evansville, who won a design contest.

“We asked architects to think about the single-family homes the Harmonists built, and we asked them to come up with a plan for a single-family home now that would be sustainable, green, and moderately priced,” says Weinzapfel. “The house is being built now, and it will be open to the public several times this year.”

184 March | April 2014 Evansville Living

history book // Former President William

Howard Taft and other dignitaries ride down Main Street at New Harmony’s Centennial Celebration. The book on New Harmony’s bicentennial, titled “200 Years in Utopia,” is available for $7.99 at the Historic New Harmony Museum Shop inside the Atheneum/Visitors Center.

Other bicentennial activities include the publishing of a new book, designed and produced by the Tucker Publishing Group. Rather than historic photos, the book focuses on contemporary life in New Harmony. Many of the approximately 70 photos chosen for the book — the majority submitted by the public — offer unique perspectives of the town’s well-known places.

In addition, New Harmony will host a 10-day bicentennial observation, Aug. 1-10.

Aug. 8 is generally recognized as the town’s birthday, and local residents, ambassadors from sister cities, and politicians will be invited to town that day for a special ceremony. The following day, a Saturday, there will be a parade and an evening concert featuring music from the town’s history and a new composition by New York composer and Posey County native Philip Hagemann.

“New Harmony is a good example for small towns across America,” says Weinzapfel.

“It is still a place where people make a decision to live here. It’s much like the first two communities here. Those were considered ‘intentional’ communities, because those people chose to come here. And I think that’s the way it is today.”

— Nathan Blackford

For more information on Historic New Harmony, call 812-682-4488 or email harmony@usi.edu. historical photo provided by the University of Southern Indiana Archives and Special Collections/Don Blair Collection

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