You’ve probably heard it said that there’s no better time than the month of May to be in Indianapolis. I’m here to confirm the rumors. While some of the hottest days of my life have been spent on turn three of the Indianapolis Motor Speedway on Memorial Day weekend, this is without a doubt our city at its finest this time of year. There’s electricity in the air. The season of festivals and farmers markets provides an outing for every weekend. Friends are eager to meet for drinks at the nearest patio. The race draws eyes to our corner of the Midwest, and Indianapolis responds with a sense of pride. “Welcome, Race Fans!” and checkered flags on every corner.
Whether you’re hosting a dinner with friends this month or making race day plans, there’s something in this issue for everyone. The farmers market guide you’ll find in these pages includes some of our staff favorites around the city, with a QR code to an interactive map of markets across the Indianapolis area. To feed our craving for coastal favorites, Lafayette’s own Claire Trost brings us a lobster-roll-inspired recipe.
We also caught up with Miles Teller while he was recently serving up cans of the Finnish Long Drink at the Upstairs Pub in Bloomington. Along with the brand’s Hoosier founder Evan Burns, Teller talks celebrity spirits, the Indy 500, and how Long Drink became one of the fastest-growing ready-to-drink brands in the world.
The menu for this summer seems to be defined with two main pillars: local growers, global flavors. While fresh and flavorful fruit and vegetables are at our doorstep, Hoosiers are embracing Mediterranean, East Asian, and African cuisine right here in the heartland.
We’re excited to be joining you on this flavorful journey.
All the best,
Bailey Shelton, Associate Editor, Edible Indy ®
August
September
Farmers Markets
Rolex↙ WE BOUGHT A IN UGANDA
Article
and photos by Lauren Li Primer
ROLL EGGS IN YOUR KITCHEN IN 1-2-3:
The fruits and vegetables of Nakasero Market in Uganda’s capital of Kampala range from exquisitely sweet pineapple and aromatic baby bananas to freshly shelled groundnuts and semi-husked mature coconuts. Uganda, the “Pearl of Africa,” is known for its vibrant markets. Last summer, I found myself winding through the city center with our guide, Fridaus, and my best friend’s family to the next stop: Owino Market. This spectacle has operated over 54 years with capacity for 50,000 vendors and 300,000 daily customers. Beyond its fame as a clothing bazaar, Owino teems with baskets of tomatoes, turmeric and traditional herbs, fresh meat cuts of the day, coops of live chickens, and matoke plantain fritters.
This market had everything. We could not help ourselves and bought a rolex on the way out.
When you think rolex, you likely think of a pricey wristwatch rather than rolled eggs. What a hot dog is to America, a rolex is to Uganda—a beloved street food of an egg omelet rolled into a handmade chapati flatbread. What makes the Ugandan market scene unique is the customization. If you pick up a red bell pepper enroute to the rolex stall, it is not uncommon for the chef to gladly incorporate the ingredient into a deluxe rolex.
Where can you find a rolex relative in the Indianapolis area? Yafa Coffee in Noblesville, Indiana’s first Yemeni café, offers a seasonal paratha collection. It includes a fluffy egg-andcream-cheese rolex using flaky paratha flatbread instead of chapati.
1. Prepare an omelet with optional vegetables (such as onion, pepper, tomato); protein (such as shredded chicken); cheese and seasoning.
2. Garnish with toppings such as avocado or shredded cabbage and carrot slaw.
3. Roll into a warm chapati flatbread like a breakfast burrito. Enjoy hot!
VICTORY TAKES ALL SCORE YOUR TICKETS NOW
we think you’ll like this
Edible Indy® staff share the food and drinks that they are loving this spring. Check out their picks and try them for yourself.
ADAM GRUBB PUBLISHER
PEPPERONI PIZZA ARNI’S
BAILEY
SHELTON ASSOCIATE EDITOR
OAT MILK DATE LATTE
AMBERSON COFFEE AND GROCER
401 S. College Ave., Indianapolis ambersoncoffee.com
TESS LAWYER-SMITH LEAD PRODUCER
BRUNCH AT TUPELO HONEY
TUPELO HONEY
320 S. Alabama St., Ste A Indianapolis tupelohoneycafe.com
Locations throughout Central Indiana
meetyouatarnis.com
The Hoosier classic and close relative to Pizza King is cause for local debate, but for me, nothing beats a classic slice of pepperoni from Arni’s. Small bits of flavorful pepperoni, covered in extra cheesy goodness and served up in sharing portions (if you’re into that sort of thing, that is).
Amberson is doing ethical coffee in a way that offers latent benefit—for one, they’re one of the few spots in the city with housemade syrups. Their date latte is naturally sweet and unlike any other coffee flavor you’ll find in Indianapolis. Think vanilla latte with a little something extra. Plus, I love their to-go jar concept. You walk away with a really good jar, which I wash and reuse. An aesthetically pleasing and frankly handy solution to single-use cups.
THE FEIJOADA DISH FERNANDO’S MEXICAN AND BRAZILIAN CUISINE
834 E. 64th St., Indianapolis fernandosindy.com
Feijoada is a black bean stew and Brazil’s national dish. The name comes from the Portuguese word feijão, which means “bean.” The stew is made with a variety of salted and smoked meats, usually pork and beef, and black beans.
Feijoada is often served with sides like white rice, farofa (toasted cassava flour), collard greens, and orange slices.
My favorite part of brunch at Tupelo Honey is deciding between the warm, buttery biscuits with whipped blueberry jam or the crispy chicken with hot honey. I usually cave and get both. The biscuits are almost dessert, and the chicken somehow feels like a reward. The place has a cozy, easygoing energy—like weekend mornings should. It’s indulgent without being too much: Southern comfort done right.
CAMILA SCHAEFER CCO AND CREATIVE DIRECTOR
Going Coastal in a Landlocked State
SAVOR THE FLAVORS OF THE SEA WHILE STAYING HOME THIS SUMMER
Written and photographed by Claire Trost
Breezy East Coast vacation towns have been making a name for themselves in popular culture and all over the internet the last few summers. Shows like “The Summer I Turned Pretty” and vacation read authors like Emily Henry and Elin Hilderbrand bring the setting to life in their bestsellers. Even the effortlessly chic and ultra-relaxed “Coastal Grandmother” aesthetic has infiltrated fashion, home design, and our everyday lexicon.
Playing a major supporting role in this trend is the food.
Whether it’s a rustic fish shack serving up the day’s catch, a tourist-packed main street full of specialty food shops, or an open-air patio with an ocean view, the food in coastal towns is as much a part of the experience as the sun and sand.
Perhaps the warm, salty breeze just makes food taste better by the shore. Or it’s that beach towns are home to some of the most fresh and flavorful dishes thanks to the proximity to the sea, bounty of local food, and the laid-back lifestyle. Either way, content creators have taken notice.
Private chefs, hired by the vacationing ultra-rich, are sharing their all-day cooking marathons where the only thing more stunning than the homes are the meals. Travel vloggers take followers off the beaten path to roadside stands stocked with the best the season and the local farms have to offer. Even Ina Garten, who has arguably been a mainstay of East Coast cuisine for years, came back on the radar this year with the release of her memoir, Be Ready When The Luck Happens
In the book, she shares the story of her Hampton’s specialty grocery store, Barefoot Contessa, namedropping famous peers who got their start in stores just like hers all along Long Island’s stretch of sea. Proving these beach towns are not just for the elite, but they are in fact a true foodie paradise.
The problem for us? Indiana is a long way from the Hamptons.
We would argue that once you take away “proximity to the sea,” the food cultures of Indiana and an East Coast beach town are not all that different.
Sure, fresh-off-the-boat seafood is harder to come by here, when it comes to a heritage that celebrates the fresh,
seasonal flavors of local farms and vineyards? Indiana is pro. Not to mention, thanks to our Midwestern ways, pretension is checked at the door.
And, good news: Fresh seafood is easily shipped.
Capture the feeling of summer on the coast, a trend that has no sign of going out to sea, all while staying close to home. Try this East Coast beach town classic with an Indiana twist.
LOBSTER ROLL PANZANELLA
Out east, lobster rolls are a summertime favorite because they are a tad elevated, but still easy enough to take to the beach or on a picnic. A classic roll is chilled, cooked lobster in a mayo-based dressing. There may be some vegetables like celery or romaine for crunch, and it is all served on a soft, buttered split-top roll. There is vigorous debate in regards to which region and style does it best out east, but this deconstructed salad version has its own special twist with lots of juicy, sun-warmed tomatoes. And, there is no need to travel: A summer tomato is one of those things that Indiana just does best.
Lobster Roll Panzanella shown with Specialty Grocery Store Brownies (recipe online) and Beach Day Chicken Salad (recipe online).
Ingredients
4 lobster tails
1/4 cup unsalted butter, melted
1/4 tablespoon garlic powder
1 tablespoon fresh parsley, minced
1/2 lemon, juiced
6 (1-inch-thick) sliced pieces of sourdough, ciabatta, or other bread of your choosing. (Brioche works well and even leftover hot dog or burger buns are great!)
1/2 cup mayonnaise
2 1/2 pounds mixed ripe tomatoes, diced
1/2 red onion, thinly sliced
4 stalks celery, sliced
5 tablespoons extra virgin olive oil
1 shallot, minced
2 medium cloves garlic, minced
1/2 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 lemon, juiced
2 teaspoons salt
Freshly ground black pepper
1/2 cup basil leaves, julienned
Baking the Lobster
1. Preheat the oven to 400ºF.
2. Butterfly the lobster meat by cutting the lobster tails straight down the middle using kitchen shears. Pull the meat through the opening and place on the top of the shell. Place lobster tails in an oven-safe baking dish.
3. Combine the melted butter, garlic powder, parsley, and lemon juice in a bowl. Mix well and pour over each lobster tail until covered.
4. Bake the lobster tails for about 12 minutes, or until a thermometer reads between 140-145ºF. Let cool slightly before removing the meat from the tails and chopping into bite-sized pieces.
Toasting the Bread
1. Preheat the oven to 300ºF.
2. Spread mayo on both sides of the sliced bread. Place it in a warm cast-iron skillet to toast until golden brown on both sides. Place the bread on a baking tray lined with a cooling rack and toast in the oven for an additional 15 minutes.
3. Once cool enough to touch, dice into bite-sized pieces.
Prepare Salad
1. Add chopped lobster, bread, tomatoes, red onion, and celery to a large bowl.
2. In a small bowl combine the olive oil, shallot, garlic, Dijon mustard, red wine vinegar, lemon juice, salt, and pepper. Mix well and pour over salad. Combine the dressing with the salad by tossing the ingredients together.
3. Let rest about 30 minutes, tossing on occasion to make sure the dressing is absorbed. Finally, top with basil just before serving.
Scan the QR code for two additonal East Coast beach town inspired recipes to create a whole summer meal, check out Edible Indy’s website.
Lobster Roll Panzanella
Baked lobster tails
COMMISSION ROW
EVENT CENTER
Located above Commission Row, our private dining space is perfect for hosting events ranging from intimate gatherings to large affairs. As one of the top event spaces in Indianapolis, Above offers a beautifully elegant setting with unmatched culinary offerings.
STEAK, SEAFOOD & RAW BAR
Honoring the area’s historical roots, Commission Row stands as one of the premier fine dining restaurants in Indianapolis. We offer guests the finest quality steaks, a raw bar, and seafood— all artfully curated by our culinary team. Our menu serves as a culinary crossroad, designed to delight the palate with every dish.
MEL’S
PUBLIC SPEAKEASY
After an evening of dining at Commission Row, unwind with a drink at the adjoining Mel’s, a top-notch speakeasy in Indianapolis. Mel’s speakeasy offers a wide selection of wine, cocktails, and spirits.
KITCHEN SCIENCE
Beyond the Jar
ELEVATE YOUR MEAL WITH THE POWER OF PICKLES
Written and photographed by Kylee Scales
From picnic tables to Michelin-starred restaurants, few foods can transform a dish the way pickles can. Pickling is about more than preservation—it’s about elevation. It has the ability to transform just about any ordinary ingredient—vegetables, fruits, even meats—into an exciting flavor bomb. Look at the menus from some of the top restaurants in Indianapolis, and you will find pickled ingredients in some form.
The tangy acidity of pickles balances fatty foods by cutting through their richness. Pickle slices on a hamburger may come to mind, but a more elevated example is the Bone Marrow Brûlée at Commission Row, where a pickled onion-parsley salad balances the buttery bone marrow.
Pickled ingredients also add textural contrast. The Sacchetoni en Brodo dish on the Tinker Street menu is a perfect example of this. Crispy and crunchy pickled apple and fennel contrast tender braised short rib and red wine pasta.
There are a variety of pickling techniques, but quick pickling is a great starting point, with a short wait time and simple ingredients.
For the brine:
Equal parts water and vinegar (1 cup water, 1 cup vinegar)
1/4 part sugar by volume (¼ cup sugar)
1/16 part kosher salt by volume (1 tablespoon kosher salt)
Here’s what you do:
1. Prepare the produce by washing it and cutting it into thin, uniform pieces.
2. Make a brine by combining vinegar, water, salt, sugar, and spices such as mustard seeds, peppercorns, garlic, and dill.
3. Pour the brine over the produce in a jar. Make sure everything is submerged.
4. Seal the jar and place it in the refrigerator. Your pickles should be ready in a few hours.
This process works with almost any ingredient; pickled asparagus is great on a sandwich, and pickled strawberries can change up a traditional cake. Pickle with produce that is in season and slightly underripe for a firmer texture, which helps it retain its shape and crunch.
What’s In Your Cooler?
Written and illustrated by Reba Toloday
The month of May in Indy brings hundreds of thousands of people to the Indianapolis Motor Speedway, and what do the people bring? Their coolers. The Indianapolis Motor Speedway is a BYOC venue, which means that with your ticket to get in, you can also bring your cooler (as long as it’s less than 18" x 15" x 15") filled with whatever food or drink you might want, need, or desire during the most exciting 200 laps of the year. Each cooler has a distinct personality, which one are you?
Mix of Local & Cheap Beer
Adequate Hydration; Classic Selection of Chips & Cookies Cold Fried Chicken (Jug's if you know what's good)
THE TRADITIONALIST
This is not, by any stretch of the imagination, the traditionalist’s first time at the track. The Traditionalist prides themself, just like IMS itself, on the hearty traditions of the track, which is to say, they will be pre-ordering a Track Pack lunch from a local grocery store to pop in their cooler. Cold fried chicken, a selection of chips, a couple of waters (they aren’t idiots) and a freshly baked cookie await them when the hunger pangs hit at lap 95. Enough beer to keep things festive, a few local craft brews alongside some easy drinking domestics for good measure, and they’ll be patting themselves on the back until next year.
Quantity over Quality
THE PREPARED
#1
The cooler of The Prepared is a cooler you might like to also have tucked into the back of your car when you get stuck in an epic snowstorm, unable to move for hours. This teetotaler’s cooler was planned in advance, and likely is now a formula after years of slogging coolers to the track year after year. Plenty of fresh, homemade deli sandwiches prepared lovingly the night before the race. A few sodas to keep things alert and enough water and Gatorade to sustain a team ultramarathon. Not only ready for battle against the heat’s impacts on one’s hydration, this cooler also boasts a leveled-up skincare regimen, with high SPF in a bottle (never a spray, so rude to use for those around you in tightly packed bleachers), and a pre-chilled cooling towel to drape across one’s shoulders when the temps are getting high but the racing is getting good.
Jell-O Shots of All Flavors
Leftover Sandwiches to Share
THE HUNGOVER
This is the cooler of the wild. The risk takers. Perhaps, the cooler of the naive. To say this is the cooler of The Hungover is to speak of them in a future tense, as this cooler was not packed with intentions of moderation; no, this cooler was packed for a party. There are Jell-O shots of more flavors than you even knew Jell-O shots could be. The beverage selection is singular: cheap, domestic, ice cold, plenty of it. The food is two leftover sub sandwiches ordered the night before and tossed in the cooler just before you headed into the track, to be shared among the group. Hope you like ham and cheese! This is the cooler of the group who will ultimately abandon those sandwiches in lieu of a perfectly roasted, deeply brown, lacquered turkey leg, sold right outside the stands—which happens to pair perfectly with an ice cold beer.
High SPF Lotion; Chilled Cooling Towel
Hydration
Hydration #2
Pre-made Sandwiches with Cold Cuts
THE INTERVIEW
THE FINNISH LONG DRINK
An Interview with Miles Teller and Finnish Long Drink
Interview by Adam Grubb / Transcribed and Edited by Bailey Shelton / Images Courtesy of The Finnish Long Drink
Last month, Edible Indy ® sat down with the owners of the Finnish Long Drink during an event in the Upstairs Bar in Bloomington. Long Drink Founder Evan Burns is originally from Jasper, Indiana, and he’s come back to his home state alongside Finnish co-owner Sakari Manninen to promote their rapidly growing Ready-to-Drink [R2D] cocktail brand under his belt. Long Drink co-owner and actor Miles Teller first fell in love with the canned version of Finland’s national cocktail in 2018, and has been one of the company’s biggest cheerleaders as it’s risen to one of the fastest-growing drink brands in the world.
Note: This interview has been edited for space and clarity.
“It’s my first time really putting my face in front of something and investing my own money.”
– MILES TELLER Actor and Co-Owner of The Finnish Long Drink
EDIBLE INDY: Miles, is this your first time in Indiana?
MILES TELLER: Other than being in Indianapolis for the 500 this is my first time, yea. It’s really pretty. And they said it was pushing 45 degrees, but it doesn’t feel like it, Toronto got down to, like, 20; it was crazy.
EI: What was your experience at the 500 like?
TELLER: So I started the race, I leaned over in the front, which was very cool. When the engines start revving up, that’s pretty exciting. And then they took me up to the crow’s nest where the snipers were, to see the whole track and then I went down in the snake pit for a little bit. People don’t even know, they don’t even know a race is going on there.
EI: No, and they don’t care.
TELLER: Then we went to St. Elmo’s, got that friggin’ cocktail sauce. I like horseradish, so I was good.
EI: So why Long Drink?
TELLER: Honestly, it was really organic for me. I tried it, then I got back to California and I couldn’t get it out there. We had a mutual acquaintance, me and a guy on the Long Drink team, so after I had them sending me shipments every couple weeks, they were, like, ‘Hey, Miles is a big fan of this, obviously, maybe we could try establishing an actual pairing of it.’ So it began as that, and then I started offering it to my friends, which is how we were able to get, like, Rickie Fowler and Kygo. There are a bunch of other golf guys who are investors, actually. I just, I don’t really drink seltzers, or anything like that. I just thought the taste was really complex, but it was really refreshing too. I honestly think it’s really refreshing. And the buzz is good, too, because it’s gin. So gin is, like, a really clean, upper, buzz, so that’s good.
EI: Evan, how did this product come to you?
EVAN BURNS: The two things that caught my attention, and I have to thank my Finnish co-founders for this, is when they took me to Finland, one, they helped me understand that Long Drink was everywhere. Karaoke, dive bar, fancy restaurant, you name it. Everyone in Finland is drinking Long Drink. In America, you know how you go out and everybody’s drinking Coca-Cola? When you go to Finland, it’s like that.
Then they told me this story, right? The government commissioned the creation of Long Drink for the Olympics in 1952, to be a “taste of the world above.” But what was really interesting, that I didn’t really understand at the beginning, was that nobody owned that story. It was the story of a whole category. Just like tequila has this story of being made in Mexico, distilled from agave, or champagne in the Champagne region of France, et cetera, what if we made a brand ourselves, and called it Finnish Long Drink, and brought it to America? Because it’s got this great story, that’s the story of a whole area.
EI: How’d you meet your co-founders?
BURNS: They walked into a party I was hosting in New York. The whole story behind this has been fate driven. I wish I could tell you we had some big architected strategy, but it’s been like, interesting ideas that we pursued, problems that we talked about, we overcame.
EI: Miles, is this your first foray into the beverage industry?
TELLER: It’s my first time really putting my face in front of something and investing my own money. I really don’t do social media, I don’t have an Instagram. So a lot of companies, when they want to partner with you, it’s pretty important for you to have an Instagram. And I’ve turned it down every time, because I was like, it’s not for me personally, it’s not worth it. You know, so I’ve turned down a lot of stuff, too. I try to be pretty authentic in everything that I do.
I just didn’t feel like people can sense when celebrities
are just selling shit to try and make money or something, you know? I’ve been involved in this company for six years now. The growth has been incredible, so it’s been all very seamless.
EI: There’s a sense though that in this space specifically, in the R2D [Ready to Drink] space, it’s so convoluted, there’s so many drinks, there’s so many brands, the Long Drink has stood up above all of those, and not just because you, or the other celebrities, but the product itself.
TELLER: (gesturing to the zero-sugar version of Long Drink) I call these skinny Finnies, by the way.
EI: You guys are hitting the whole country in a way that seems very genuine. What’s been the strategy there?
SAKARI MANNINEN: We try to keep it localized, we have salespeople in probably 30 states or so by now. I think that that’s a big part of the success as well, you need to be there where you want to be. Evan lives in the U.S. I recently moved back to Finland, but me and my two other Finnish co-founders, we come here, like, once or twice a week, just
to be with the team and meet my clients and my bars and stores and everything.
EI: When you’re out and about, and these people are talking about this drink, what are they saying? And what do you feel is in the next couple years of Long Drink?
TELLER: Well, I feel like our fan base is pretty loyal. In certain parts of the country, entire states, we outsell everything. There’s certain pockets where this is absolutely their favorite drink, like, Michigan, we outsell everything, High Noon, everything.
I think also people do appreciate the history of it. That’s something that we promote, and they feel like they’re getting something that feels kind of global. I also think there’s a bit of a refinement to it? There’s a lot of companies that have come and gone in the R2D space, those companies are no longer here, obviously, but even in times when the entire market is down, we’re still continuing to see a lot of growth. So yeah, they love it. I wear this hat, I think, 90% of my life. When our house burned down in the Palisades and it was one of the few things I grabbed, I was like, ‘I need that hat.’
EI: You guys don’t utilize your investors in the same way that some drinks do and that’s just a testament to your actual product itself.
TELLER: Well, I told them, I was like, ‘guys, put me on the road.’ We shot a commercial. But a big thing, you know, before we started hitting the marketing really hard, we wanted to make sure that it was readily available across the country. And obviously now up in Canada. Now we are truly nationwide. But I’m not the face of the company. I’m a very valuable add-on. If somebody feels passionate about it, if it works in my kind of vibe, in my career, I’m all in. I’ll absolutely do it.
But, like you said, people just love the drink. And if they see my face and they like me and want to try it, cool. If they could give two shits about me and still like the drink, that’s obviously equally as good.
EI: So do people talk to you about Whiplash, Maverick or others? What’s the number one thing that you hear in this crowd?
TELLER: Last night it was a lot of Footloose and I had a cameo in Project X , but it’s a fucking party movie. That’s literally the movie. Top Gun. Yeah, a lot of Top Gun stuff. Yeah, a lot of Footloose. There was a lot of that, for sure. Yeah, some people handed me some friendship bracelets last night. A lot of people asked about my dog. People love my wife, so I get a lot of questions about my wife. She’s, like, a girl’s girl. She’s awesome. I tried to bring her out, but she didn’t want to leave the dog.
[someone hands Teller a Guinness with a perfectly poured foam cap]
TELLER: What is that? I was hanging with an Irish guy in Toronto the last two days, so Guinness has just been on my mind. That was great.
EI: Well, Miles, it’s nice to meet you. Congratulations on all the success of not just your career but this drink specifically as well.
“DINING OUT” HAS A TOTALLY NEW VIBE
3 Factors for Designing Your Outdoor Kitchen
Written by Bailey Shelton / Images Courtesy of Wasson
For the homeowner that spends every sunny day outside and wants more, an outdoor kitchen is the logical next step. If you’re considering a refresh for your outdoor living space, Britt Husman, lead designer for Wasson Outdoor Design Build, shared a few helpful tips that can help in decision-making during the design process.
1. Know Your Cooking Style
Whether you align yourself as a top chef or just simply enjoy creating good food for family and friends, you should be able to envision how you see yourself in your outdoor kitchen. Do you want all the amenities or just a few? Do you enjoy cooking on a Blackstone? Are you a smoking meat connoisseur? Is a pizza oven something you’ve dreamed of having for your famous signature pies? All of these things factor into the design considerations
and functionality for your outdoor kitchen space. A designer will want to know your vision and thoughts and will create to accommodate what you’re passionate about.
2. Know Your Vibe
Consider your lifestyle and the flow and aesthetics of your home. Your outdoor kitchen design should complement and/or extend the feel of your home. Is your home modern/ traditional/rustic? Do you entertain frequently, or do you just want it to be used
for family gatherings? Also, be sure you consult your HOA about any restrictions or considerations that should be identified with your designer.
3. Adding Accents
To maximize your new outdoor space and span multiple seasons, you should consider adding lighting, fire features, outdoor heaters. And don’t forget the ambient qualities, music and outdoor speakers can really set the mood! Plants are also important to consider, whether you want them for privacy, color, texture or to use them to grow fresh items to use in your kitchen, plants can create a wonderful backdrop.
5 ESSENTIAL HERBS TO GROW FOR COOKING
Try a raised herb box for easy access to these common kitchen herbs.
Mint: Great for desserts, as well as mixed drinks like mojitos and mint juleps.
Thyme: Perfect for seasoning meat and sauces.
Rosemary: Fragrant flavor that pairs well with poultry or grilled vegetables.
Parsley: Easily picked off for a pesto or green salad; common garnish for steak dinners.
Basil: Everyone’s favorite, and perfect pair to a tomato plant.
To explore more options for your custom outdoor kitchen, visit wassonnursery.com
FOUR SAUCES THAT MAKE THE DISH
EVERY ISSUE, THE FOUR TOP WILL SHOWCASE FOUR TOP-NOTCH CULINARY FINDS— RANGING FROM RECIPES TO RESTAURANTS TO COCKTAILS… AND MUCH MORE.
Written by Julia Hockman
What makes a dish go from good to great? Whether it’s the tangy kick of a housemade ranch, the sticky heat of a signature wing sauce, or a perfectly balanced dressing that transforms a simple salad, the right sauce can make all the difference.
We’ve all had that moment—you take a bite of something and it’s good, but then you dip it in a sauce, and suddenly you’re raving about the meal to the whole table. That’s when you know you’ve found it: a sauce that makes the dish. Some entrées are defined by the flavors drizzled, dunked, or smothered on top, turning the dish into a must-order.
It’s no secret that Indianapolis is home to some of these elusive secret sauces. After all, how could we at Edible Indy write an article about sauce without a nod to some of the greats, like St. Elmo’s Cocktail Sauce or Ale Emporium’s Herman Sauces?
We went above and beyond these classics to find four standout dishes around Indianapolis where the sauce isn’t just an afterthought—it’s the reason you keep coming back for more.
1. CULINARY DROPOUT’S BBQ SAUCE
1320 E. 86th St., Indianapolis culinarydropout.com
New to the Indianapolis food scene, Culinary Dropout is an elevated yet approachable restaurant known for its made-from-scratch, eclectic menu that’s sure to satisfy any taste. When it comes to sauces, there’s a wide variety. With unique offerings such as orange miso sauce, gochujang, and yuzu soy caramel, many dishes have a flavorful finishing touch.
Culinary Dropout
“A lot of people come in not knowing what to expect,” said Joe Zukrel, senior executive chef at Culinary Dropout, when describing the menu’s variety. “It’s hard to define but also hard to forget. Doing everything from scratch isn’t easy, but it’s part of what sets us apart.”
The slow-braised 36-hour pork ribs, a standout on the menu, cure for 12 hours in a house-made rub, cook for another 24 hours, before getting grilled and then served. The result is a tender, flavorful rack of ribs. But what really makes the ribs shine is, you guessed it: the sauce.
Culinary Dropout’s house-made BBQ sauce is sweet and savory at the same time thanks to flavors from bacon, jalapeños, and garlic. Vinegar, ketchup, and Worcestershire sauce add a tanginess that brings the sauce together. The same signature sauce can be found on the restaurant’s chopped chicken salad alongside house-made ranch.
2.
TWENTY TAP’S WASABI MAYO
5408 N. College Ave., Indianapolis twentytap.com
As the name suggests, Twenty Tap is best known for its selection of craft beers on tap. What many might not know is that the restaurant also features a surprising variety of house-made sauces and aiolis. Prominently featured on the menu, Twenty Tap has 11 unique sauces on display, serving up everything from curried ketchup to chimichurri and roasted garlic aioli.
The menu is full of appetizers with sauces that take center stage, like the poutine with veggie gravy, Bavarian pretzel with house-made mustard and beer cheese, and house seasoned fries and beer-battered cheese curds (both of which come with a choice of two house sauces).
While all of these sauces are noteworthy, it was the unexpected flavor of the wasabi mayo on the grilled salmon BLT that was the star of the show. While the wasabi adds some spice, the mayo balances it out nicely to ensure you aren’t tearing up during dinner. Plus, the added cucumber pulls the entire dish together, making this one to try for the sauce alone—even with the juicy salmon and crispy bacon in the mix.
3. GUGGMAN HAUS BREWING CO.’S BEER CHEESE
1701 Gent St., Indianapolis • (second location in Broad Ripple) guggmanhausbrewing.com
It’s no surprise that a microbrewery has mastered the art of beer cheese. With a nod to Guggman’s wide selection of beers on tap (all brewed onsite), its beer cheese is house-made with the taproom’s bestseller: Guggenweizen, a traditional German Hefeweizen.
The beer cheese is featured in several dishes on the menu, including:
• The pretzel, which also comes with house-made wholegrain mustard for dipping
The bar at Twenty Tap
Twenty Tap
• The haus fries, which also comes with house-made garlicdill aioli for dipping
• The pulled pork nachos, drizzled alongside crema and BBQ sauce on a bed of tortilla chips, pulled pork, and green onion
Whether you enjoy it drizzled or dipped, the beer cheese is a standout on each of these dishes. Whichever you choose, we recommend pairing your appetizer with a Guggenweizen to see why this beer makes for a full food and beverage experience.
4.
101 CRAFT KITCHEN’S LEMON HERB SAUCE
9708 District North Dr., Fishers • (second location in Carmel) 101craftkitchen.com/fishers
Known for its elevated comfort food, 101 Craft Kitchen has no shortages of dips, spreads, and sauces that elevate every bite with bold, house-made flavors. With unique options such as mango mint aioli, sherry vinegar, and hot pepper sauce, this restaurant clearly knows how to spice up a dish.
One example of this is the parmesan breaded lemon chicken. This dish is served on a bed of potatoes and green beans, both of which are first tossed in a housemade basil pesto and lemon vinaigrette. But what brings it all together is what’s drizzled on top: the house-made lemon herb sauce.
The lemon herb sauce is an aioli with hints of shallots, garlic, and fresh lemon. Finished with whole grain mustard and fresh herbs, this creamy, bright sauce balances tangy citrus notes with rich, savory flavors and subtle pops of texture thanks to the mustard seed.
Guggman Haus Brewing Co.
Guggman Haus Brewing Co.
101 Craft Kitchen
IMAGECOURTESYOF101CRAFT
KITCHEN
THERE ARE APPROXIMATELY
How Farmers Markets Fit Into Hoosier Food Systems
INTEREST IN BUYING LOCAL FOOD HAS ONLY INCREASED SINCE 2020 ACCORDING TO LOCAL LEADERS, AND THIS MARKET SEASON, FARMERS AND CONSUMERS ALIKE ARE LEANING ON LOCAL FARMERS MARKETS MORE THAN EVER.
From their porch, a collection of Wendell Berry poems in hand, Liz and Nate Brownlee watched the sun go down over their property. From then on, the farm was named Nightfall.
Over a decade ago, the Brownlees established Nightfall Farm on a 250-acre plot Liz’s family had previously leased out to soybean and corn producers. They converted 100 acres of tillable land to prairie grass and grazing pastures, and opened up shop for sale of sheep, poultry, and pork.
“I was taught to get an education and get off the farm. We came to farming, really, through a love of the natural world and wanting to see if we can be good stewards of it,” said Brownlee. “We felt like it was the best way we could use our time, providing food for sale in our community that wasn’t here.”
Their story represents one corner in the diverse and growing patchwork of Indiana’s agricultural industry. Indiana has over 55,500 farms, with an average farm size of 245 acres according to IN.gov. However, only 10% of the food we eat was produced here in Indiana.
According to Christine Ferroli of Indiana Farmers Market Community of Practice, there are between 175 and 180 farmers markets across Indiana. “That just shows how Hoosiers are really stepping up and valuing local foods and access to local foods,” she said.
With grocery prices on the rise, and increased shipping costs limiting imports, consumers are shifting to local producers and food systems for an answer. Farmers markets are traditionally the first port of call for people trying to
Farmers Market, 1926. Vendors’ booths line the sidewalks and fill the street. Most booths have covers over them. Melons, bananas, and apple cider are some of the items available. Several of the women shopping are carrying baskets. Behind the market on one side is an open, park-like area. Other businesses including Taggart’s Bread Company are in the background.
buy local meat and produce, and this market season is no exception.
THE LANDSCAPE OF LOCAL MARKETS
Through their docuseries, More Than Corn, 12 Stars Media has been documenting the stories of Hoosier farmers for years. In collaboration with Partners IN Food and Farming and the Broad Ripple Farmers Market, they’ve spotlighted farms like Nightfall and Full Hand Farms in Noblesville.
Owners of Full Hand Farms in Noblesville Genesis McKiernan-Allen and Eli Robb plan their crop rotation a year in advance based on the detailed market records from the years before. Crops are picked early in the morning
Broad Ripple Farmers Market
before field heat sets in. They load their refrigerated truck the night before and arrive at the market at 6 a.m. to set up.
“Going to market is a part of a weekly rhythm for us”, McKiernan-Allen told More Than Corn. The Full Hand Farms staff of 10 in peak season begin harvesting as many as 25 different vegetables on Wednesday for Saturday market.
Most farmers market shoppers expect to pay a premium for buying local, but inflated grocery prices are narrowing that gap. A well-placed farmers market can also make a huge impact on main street businesses. Yorktown is one example; nearby brick and mortar stores report a boost in sales when the market is on.
“When we were getting started we didn’t anticipate seeing the same faces week after week, talking about the food we grow, encouraging someone to try something new. Food is so basic. It’s how we live. It’s amazing to be able to connect with people who are really passionate and curious [about what we do],” McKiernan-Allen said in the Full Hand Farms episode of More Than Corn.
THE FUTURE OF MARKETS AND LOCAL FOOD
Beyond the entertainment value, farmers also see these weekly markets as a regular opportunity to educate the public on their product. A growing interest in what we eat has also created a need for farmers that know how to answer.
“There’s a correlation between eating locally and living longer, healthier lives,” Ferroli says.
But not all farmers want to address the public every week. Lessie Lennon, owner of Celtic Glenn Heritage Livestock, moved away from farmers markets altogether in favor of the Bloomington Farm Stop, “It allows us to spend our time farming rather than vending.” Under their farmer-operated storefront, 52 different local vendors sell their goods on consignment all week long.
Manager Bobbie Boos said, “For a farmer, you have to commit to the market, right? You pay your dues, you go rain or shine. You never know if it’s going to be a good day to actually sell your goods—you hope you sell them. Whereas here, you harvest, you drop them off, and we do the rest.”
Not every community is ready to support a model like community-supported agriculture harvest subscriptions or a Farm Stop program, and not every shopper would prefer a store model or pickup system. The diversity of these systems instead shows a broader interest in local food.
PROBLEMS FACING LOCAL FARMS
The watchword of Indiana agriculture this year has so far been ‘uncertainty.’ Federal funding through the USDA has come under scrutiny alongside other programs, meanwhile looming tariffs leave Indiana producers to wonder how much of a hit they should plan to take.
Zionsville Farmers Market Pike Farmers Market
For small, independent farmers, this uncertainty has raised interest in building strength and security without complete reliance on federal or state programs. However, their problems are often unique and complex. Farms have a high startup cost, including land rental from $8,000 to $13,000 per acre according to Purdue Agricultural Economics. The majority of Indiana farmers entering the trade are first generation, meaning they lack the resources and knowledge of a multi-generational farmer. Small and midsized farmers also feel the pressures of wearing all hats—they work the land, but they’re also responsible for packaging, transportation, marketing, and educating their customers.
Community organizations like the Hoosier Young Farmers Coalition, Partners in Food and Farming (PIFF), and Indiana Grown have been working over the past decade and beyond to aid a new generation of farmers in growing their businesses.
Meanwhile, communities are trying to make farmers markets more accessible to low-income communities through matching programs like SNAP, EBT, WIC, and Senior FMNP. Incentives vary by program, typically matching purchases dollar-for-dollar or in set increments. Fresh Bucks Indy, for example, doubles SNAP EBT amounts up to $20 per visit at participating Indianapolis farmers markets.
While it takes a lot of work for Full Hand Farm to go to market, McKiernan-Allen appreciates community efforts. “It is a two way street,” she said. “I know it takes a Herculean effort for consumers to get there on Saturday morning.”
LOOKING TO THE FUTURE
Although some communities are early and enthusiastic adopters of more diverse food systems, the farmers market seems to be ground zero for getting the average person interested in local ingredients.
In More Than Corn, McKeirnan-Allen gives credit to
Indiana’s rich history of local agriculture. She sees farmers markets as one clear pillar of that history.
“Markets have been going on for thousands of years. Details may change but that act of people bringing goods to a central location at an agreed upon time to share or sell their wares is something that is deeply rooted.”
The unique accessibility of farmers markets also acts as an entry point to eating locally. Developing the relationships between consumers and producers helps create alternative shopping patterns that can persist from season to season and year to year.
“Markets have been going on for thousands of years. Details may change but that act of people bringing goods to a central location at an agreed upon time to share or sell their wares is something that is deeply rooted.”
– GENESIS M cKIERNAN-ALLEN Co-owner, Full Hand Farms in Noblesville
Shelby County Farmers Market
Full Hand Farms
FARMERS MARKETS
A LOCAL GUIDE TO INDIANAPOLIS AREA MARKETS AND BEYOND
Contributors: Bailey Shelton, Julia Hockman, Kelly Redlin, and Taylor Brewster
EAST SIDE FARMERS MARKETS
Pendleton Farmers Market
Located beside the main entrance to Falls Park in Pendleton, highlights of this farmers market include colorful fruit and vegetables, local honey, and fresh cut flowers. While the market itself is a draw, Pendleton’s scenic waterfall and nearby historic main street make a nice daytrip from downtown.
Falls Park Drive
Pendleton, IN
May through September Saturdays, 9 a.m. to 12:30 p.m.
Fort Ben Farmers Market
(Accepts Fresh Bucks and SNAP)
Fresh, local produce meets food truck vendors at Fort Benjamin Harrison’s farmers market. This mid-week market aims for accessible grocery options from local vendors.
Fort Ben Cultural Campus
8950 Otis Ave.
Indianapolis, IN
June through October Thursdays, 4 p.m. to 7 p.m.
Shelby County Farmers Market
(Accepts SNAP)
This market is great for folks looking to support family farms and local vendors. On Saturday mornings, a colorful array of market stalls take over the Shelbyville public square, along with live music and familyfriendly programming.
Shelbyville Public Square
Shelbyville, IN
May through September Saturdays, 8 a.m. to noon
NORTH SIDE FARMERS MARKETS
Broad Ripple Farmers Market
Through many years of locationevolution, the Broad Ripple Farmers Market has remained a staple for its community and neighbors. Proudly claiming the title as the largest farmers market in Indiana, BRFM has expanded their season into the winter months, where they continue to offer seasonal produce, pastries, dips, and the makings for charcuterie boards.
Glendale Town Center 6001 N. Rural St.
Indianapolis, IN
May through September Saturdays, 8 a.m. to noon
Carmel Farmers Market
In focusing on certified kitchens, inspected farms, and passionate makers, the Carmel Farmers Market has set expectations for its visitors over the years. Every product—from local meat and eggs to crisp wine and decadent chocolate—is held to the highest standard ensuring you’re taking home quality, feel-good treats.
2 Carter Green
Carmel, IN
May through September Saturdays, 8 a.m. to 11:30 a.m.
Shelby County Farmers Market
Broad Ripple Farmers Market
Carmel Farmers Market
Carmel Farmers Market
Noblesville Farmers Market
The Noblesville Farmers Market features over 85 local creators and vendors each season. In addition to the usual bounty of fruits, vegetables, and seasonal produce, you’ll also find homemade candles, jewelry, and community-driven events. Take part in a complimentary Pure Barre class, Kids Entrepreneur days, and engaging guest speakers.
Federal Hill Commons 175 Logan St. Noblesville, IN
May 3 through October 11 Saturdays, 8 a.m to noon
WEST SIDE FARMERS MARKETS
Avon Farmers Market
The Avon Farmers Market has everything from fresh produce to sweets and fair food. The market features 40 vendors, including a mix of booths, concessions, and food trucks. This evening market is a
Brownsburg Farmers Market
great way to grab a local dinner while stocking up on the freshest foods and handmade items.
Hendricks Regional Health Building Avon, IN
June 3 through August 26 Tuesdays, 4 p.m. to 7 p.m.
Brownsburg Farmers Market
With 30 vendors offering fresh food, sweet treats and homemade goods, this market features weekly
special events, including its popular Strawberry Shortcake Festival. New events this year include a Shop Local night to support small businesses and a Hometown Heroes night to recognize veterans and first responders.
Brownsburg Town Hall Green 61 N. Green St. Brownsburg, IN June through August Thursdays, 4 p.m. to 7 p.m.
The Original Farmers Market
The Original Farmers Market at Indianapolis City Market brings fresh produce, meats, dairy, and baked goods directly from local farmers to downtown shoppers. This vibrant gathering spot offers peak-season foods while supporting regional growers, providing both a perfect lunch destination and community hub for nonprofit engagement.
Monument Circle Indianapolis, IN May 17 through September 24 Wednesdays, 10 a.m. to 1:30 p.m.
Avon Farmers Market
Zionsville Farmers Market
This chef’s market features food, plant and drink vendors with many familiar faces returning this season. Visitors can enjoy live music, weekly activities in the Fun Zone (including puppies, games, crafts and a bookmobile) and eco-friendly merchandise featuring a punny design.
340 S. Main St.
Zionsville, IN
May through September Saturdays, 8 a.m. to 11:30 a.m.
SOUTH SIDE FARMERS MARKETS
Garfield Park Farmers Market
A vibrant hub in a flourishing community, bringing together fresh local produce, artisan goods, and a strong sense of connection. This market is a haven for sustainable and organic farms. They are pet- and child- friendly, offer live music, and feature a monthly Artist Market starting in July.
2345 Pagoda Dr. Indianapolis, IN
May through October Saturdays, 9 a.m. to 12:30 p.m.
Greenwood Farmers Market
Greenwood Farmers Market has been operating for over 30 years. Its beautiful selection of live plants and flowers, and commitment to Indiana fresh produce make it a standout among local markets. Some weekends feature live music, cooking demonstrations, or themed market days.
525 N. Madison Ave.
Greenwood, IN
May through October
Saturdays 8 a.m. to noon
Bargersville Farmers Market
Bargersville Farmers Market is a perfect spot for a charming date night or family fun outing. Enjoy food trucks, live music, and lots of community events, along with a vast array of farm fresh produce, artisan goods, baked treats, and handmade crafts.
24 N. Main St.
Bargersville, IN
May through October Wednesdays, 5 p.m. to 7 p.m.
Franklin Farmers Market
Located in the heart of historic downtown, this market showcases a variety of local produce and handcrafted goods made in Indiana. You can enjoy live music, family friendly activities, zumba or yoga classes, and then take a stroll around downtown to visit other local shops.
237 W Monroe St Franklin, IN
May through October Saturdays, 8 a.m. to noon
FARTHER OUT
Nashville Indiana Farmers Market
51 State Rd. 46
Nashville, IN
May through October Sundays, 11 a.m. to 2 p.m.
Farmers Market at Minnetrista
1200 N. Minnetrista Pkwy. Muncie, IN
May through October
Saturdays, 9 a.m. to noon
Bloomington Community Farmers Market
401 N. Morton St.
Bloomington, IN April through September Saturdays, 8 a.m. to 12:30 p.m.
For a full directory listing of area farmers markets, scan the QR code.
For a map showing area farmers markets, scan the QR code.
Zionsville Farmers Market
Farmers Market at Minnetrista
CREATIVE SideDishes
IDEAS FOR YOUR NEXT OUTDOOR PARTY
Written and photographed by Reba Toloday
Carrot Salad With Reserved Lemon Vinagrette
CARROT SALAD WITH PRESERVED LEMON VINAIGRETTE
Inspired by French bistro salads, this bright and flavorful carrot salad is a vibrant stunner of a side dish. The addition of preserved lemon provides a salty, savory kick to the dressing and the cilantro is refreshing and clean. This salad is great at room temperature, and keeps well for several days (getting better by the day).
Preserved lemon paste is easily found at specialty grocery stores and online. Serves 4, easily multiplied
Ingredients
2 tablespoons lemon juice, plus half a lemon for serving
2 tablespoons preserved lemons (either finely chopped, or 2 tablespoons of puree)
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
1 teaspoon honey
5 tablespoons extra virgin olive oil
1 pound carrots, grated, or julienned for longer strips
¼ cup cilantro, chopped black pepper
Method
1. In a lidded jar, add lemon juice, preserved lemon, Dijon, salt, honey, and extra virgin olive oil. Add lid and shake until combined. Dressing can be made up to 3 days in advance.
2. Grate/shred carrots and add them to a large bowl. Add cilantro and toss carrots with vinaigrette. Taste and season with salt and additional lemon juice. Drizzle additional olive
oil and freshly cracked black pepper prior to serving.
DIJONNAISE GRILLED BROCCOLI
The idea of smearing a mayo based sauce onto vegetables prior to grilling might feel counterintuitive until you realize that mayo provides not only flavor but also gives the vegetable a nice nonstick coating. The broccoli gets nicely charred and crispy, and the addition of Dijon and red pepper flakes makes this simple dish everyone’s favorite. Serves 4, easily multiplied
Ingredients
1 large head (about 2 pounds) broccoli, cut into long florets
¾ cup mayonnaise (I like Dukes)
2 tablespoons Dijon mustard
½ teaspoon red pepper flakes (I like Espelette pepper, which is fairly mild. Season to your taste!)
juice of ½ lemon
kosher salt
Method
1. Place florets in a large bowl or on top of a sheet tray. Using gloved (or clean) hands, add the mayo, Dijon, and pepper flakes, coating
the vegetables into every nook and cranny. Set aside. Do not clean off the sheet pan or bowl.
2. Heat a grill (gas or charcoal) with two heat zones, one side hotter than the other. For a charcoal grill, pile all the coals on one half. For gas, turn on half the burners.
3. Lay all the florets directly on the hot side of the grill. Close the lid and let cook for 2-3 minutes without touching them. After 2 minutes, open the lid and flip the florets over, adjusting as needed to ensure the pieces are getting well-browned and cooked through. Close the lid for another 1-2 minutes.
4. Once the florets are browned, move them to the cool side of the grill to finish cooking, about 3-5 minutes. Taste a few pieces to test for doneness. Transfer broccoli back to bowl or sheet pan. Drizzle with lemon juice and toss. Sprinkle it with red pepper flakes. Delicious warm, but also great at room temperature, or even straight from the fridge the next day!
WATERMELON SALAD WITH THAI BASIL AND BLACK PEPPER VINAIGRETTE
Indiana is a significant watermelonproducing state particularly in Knox County, where over 70% of the state’s watermelon crop is grown. In July, when the farm stands open up and we start spotting those deep green Sugar Baby melons on the side of the road, it’s easy to stock up every week. One of our favorite ways to work through the heavy, juicy melons in the summer is this savory fruit salad.
Dijonnaise
Grilled Broccoli
The simple, pantry-friendly black pepper vinaigrette here is a personal favorite. It is acidic, earthy, and has that special subtle heat that comes from freshly ground black pepper. Fresh Thai basil gives a lot of freshness and salty ricotta salata sprinkled on top gives texture.
Serves 4-6, easily multiplied
Ingredients
6-8 cups roughly cut up pieces of watermelon, about 5 pounds before cutting
1 loose cup of Thai basil leaves and flowers
6 ounces Ricotta Salata, crumbles
For the Vinaigrette
3 tablespoons sherry vinegar
⅓ cup extra virgin olive oil
1 ½ heaping teaspoon freshly ground black pepper
½ teaspoon kosher salt
Method
1. To make the vinaigrette: combine vinegar, oil, black pepper, and salt in a lidded jar or vessel and shake to combine.
2. The dressing here can be overwhelming if all tossed in the same bowl and left to sit, so here's what I suggest:
a. In a separate bowl from serving, gently add watermelon and dress with 1/4 cup of dressing.
b. Using your hands (it's just so much easier), carefully toss and coat the watermelon pieces in the dressing.
c. Using your hands or a slotted spoon, carefully transfer the dressed melon to a serving bowl or dish.
2. Add basil leaves and ricotta and toss. Drizzle more dressing over the top, 1 tablespoon at a time, until sufficiently dressed.
GRILLED POTATOES WITH BOURSIN
Boursin—the flavor-packed crumbly cheese found in small boxes in grocery stores across the U.S.—is useful for a quick punch-up to an otherwise simple recipe. In this case, large yellowfleshed potatoes are cut into wedges and grilled until perfectly roasted and deeply golden. The hot potatoes melt the cheese a little bit and before you know it you have a super seasoned, delicious potato side dish.
1 box (5.3 ounce) Boursin cheese, any flavor (I used Garlic and Fine Herbs)
¼ cup flat-leaf parsley, minced
Method
1. Scrub potatoes until clean. Cut each potato into wedges and add to a sheet pan.
2. Season with olive oil, salt, pepper, and paprika.
3. Heat a grill (gas or charcoal) with two heat zones, one side hotter than the other. For a charcoal grill, pile all the coals on one half. For gas, turn on half the burners.
4. Using tongs, place seasoned potatoes on the grill and cover with a lid, allowing to cook for 3-5 minutes. Flip potatoes over and repeat until the other side of the cut wedge is browned and golden and a fork easily pokes into the biggest potato wedge. If potatoes get too dark and are still not cooked through, move to the cooler side of the grill while the remaining potatoes cook.
5. While potatoes grill, crumble about a fourth of the Boursin cheese on the base of whatever your serving dish will be (the hot potatoes will melt these bits and make everything nice and saucy).
6. When the potatoes are cooked through, transfer them to the serving dish. Sprinkle with remaining Boursin cheese and parsley. Serve warm or at room temperature.
Watermelon Salad with Thai Basil and Black Pepper Vinaigrette
Grilled Potatoes with Boursin
GRASS PERFECT ENOUGH FOR A PICNIC.
Struggling with a lackluster lawn?
GreenImage Landscape & Design’s AOT (aerating, overseeding, and top dressing) revitalizes your yard by improving soil quality for long-lasting, healthy grass.
Unlike chemical-heavy treatments, AOT uses organic materials, making it a safe, eco-friendly choice. Get the lush, sustainable lawn you’ve always wanted—naturally!
With AOT’s organic approach, your grass is so pure, you could eat off it—if you really wanted to!
FEAST
YOUR EYES
CHICKEN STEAM BUNS & MOCKTAIL
Enjoy crispy chicken steam buns with yuzu mayo, herbs, and pickled vegetables at Indy’s highest rooftop bar located at the newly-opened InterContinental Indianapolis Hotel. Pair them with an artisanal cocktail or mocktail made with fresh herbs, citrus-leaning fruits, and bright botanical ingredients.
ASTREA ROOFTOP BAR
Downtown Indianapolis @ astrearooftop astrearooftop.com
by Hae Lee Cho @vincentblooming
FRANKENPIE
Pots & Pans Pie Co. (located at 49th and College) makes FrankenPies special for Pi Day. It is a slice of each of their March pies in one tin. Kylee Scales was lucky enough to snag one of these pies for her Pi Day celebrations. Starting at top center and working around the pie clockwise, the flavors are Blackbottom Frangipane (her favorite), Butterscotch (her husband’s favorite), Cashew Coconut Cream, Sugar Creme Brulee, Pineapple Passionfruit, and Apple Crumble.
POTS AND PANS PIE CO.
Broad Ripple, Indianapolis @potsandpansindy potsandpansindy.com
by Kylee Scales @kyleeskitchen
PEACH TEA WITH RASPBERRY
Peach iced tea is a white tea with raspberry syrup. MONON COFFEE CO.
Broad Ripple, Indianapolis @mononcoffeeco mononcoffee.com
Photo
Photo
Are These 5 Kitchen Gadgets Worth the Counter Space?
Written by Bailey Shelton
Home cooks with limited counter space will know the pain and sacrifice of choosing which appliances will make their way into your kitchen. The air fryer converts will tell you that it’s a lifechanging innovation that they use every day, but that’s not true of everyone and everything. Anthony Bourdain once said that all you really need to cook like a pro is one good knife and one good pan, but that seems like a bit of overcompensation, too. So what makes an appliance worth the counter space? We’re judging based on what it makes, how easy it is to use, and how easy it is to tuck away when it’s not in use.
The Rice Cooker
If you hate rice, this isn’t for you. For the rest of us, rice cookers come in two standard sizes. Popular brands like Zojirushi tend to offer either a 10-cup or 5-cup rice cooker. The bigger rice cookers are great for large families or meal prep, especially because for whatever reason, the larger the volume of rice, the harder it is to cook properly in a pot. The smaller rice cookers are a nice gift for a first apartment or home. They’re similarly sized to a single-serving slow cooker, but rice cooker meals require fewer recipes and forethought. With their detachable basin, they’re easy to clean and store in a cabinet once cooled.
The Slow Cooker
easy offerings at potlucks, where you can keep a buffalo chicken dip warm for the whole evening and still have an easy cleanup once you’re home. Beware the regift, though. Via weddings, parents, and grandparents, it’s easy to inherit three slow cookers within a year.
The Stand Mixer
Yes, the KitchenAid stand mixer is gorgeous. And they must know it, too, because they keep releasing new colorways and specialized attachments. The two downsides, of course, are that a proper stand mixer is expensive and
The time-honored slow cooker is great for people who are interested in learning to cook with a recipe but want a wide margin for error. It’s also great if you eat a lot of stews or one-pot meals, or like to meal prep dinners for the week. There are also some great 5 cup options, which work well for college students who hate food courts. The smaller units also make for
heavy, meaning upper cabinet storage is out of the question. That said, if you are a cookbook fanatic, especially if you frequently cook from chef recipes, there is no replacement for a proper stand mixer when it comes to baking. If you’re just starting out in the kitchen, try it the long way first, then go to the bathroom mirror and have a long, hard conversation with yourself about your future in home baking. After that, go ahead and buy the stand mixer.
The Sous Vide
This is a foodie gadget, and don’t let anyone try to tell you differently. The main benefit here is that cooking properly with a sous vide means the meat comes out perfectly cooked every time. The main downsides include a lot of water splashing as you try to figure out complex instructions and balance temperature and timing. Much like a fondue pot, it’s great for entertaining guests, but it’s unlikely you’ll use it every day, and even less likely you’ll use it more than once a month a year from now.
The
An air fryer is a great alternative for reheating food or making oven meals like tray bakes, chicken, or muffins in a fraction of the time. That said, they are generally bulky and hard to tuck away after use. Also many air fryers are hard to take apart and properly clean, so you’ll want to see it in person before settling on a particular model.
KitchenAid® Design Series Evergreen Stand Mixer. Williams Sonoma, williamssonoma.com, $699.95
Typhur® Sous Vide Station, All-in-One Design.Typhur, typhur.com, $599.00
Beautiful by Drew Barrymore Infrared Air Fry Toaster Oven, Cornflower Blue. Walmart, walmart.com, $99.00
MAY HOROSCOPES
Horoscopes
ASTROLOGY-INSPIRED BITES AND SIPS FOR EVERY SIGN
Blessings, Edible Readers!
May is one of my favorite months in Indiana because there are so many outdoor events! This is a wonderful time for creativity, teamwork, and setting a clear vision with others. Take good care of yourself and enjoy dining out!
TAURUS (April 20 – May 20):
Confidently accept opportunities that are a good fit, Taurus. You seem to have the Midas touch these days. Celebrate like any proper Hoosier with an Indiana-produced spicy hand-breaded tenderloin sandwich from Swayzee Loins in Carmel. Take time to sit back and enjoy the empire you’ve created, but get outside in the garden to stay grounded. Your crown can get heavy!
GEMINI (May 21 – June 20):
Enjoy life’s little luxuries. This is a good month to schedule a full day of self-care and reconnecting with yourself. If you can’t swing a full day, you can treat yourself to a lion’s mane mushroom steak and Taylor family caesar salad at Borage in Speedway. This cafe, bakery, and market is a vibrant space surrounded by thousands
Written by Andrea Simpson
of plants native to Indiana. Take extra time for yourself. This is also a great time to start a side business; go for it!
CANCER
(June 21 – July 22):
You may encounter some delays or challenging information this month. Find your strength because you surely have it! Head over to Mochi Joy in Fishers for some Mochi Donuts! These donuts are made with rice flour and have a delightful chewiness. The seasonal flavors are smile-inducing. Take this to heart, Cancer. What new ingredients or techniques can you bring to the situation for the best outcome? You’ve got this!
LEO (July 23 – August 22):
Take a rest. Take a vacation! Leo, the answers you seek now will only arrive from slowing down. I suggest a respite at Josephine in Carmel. Savor the Ibérico pork chop with roasted potato, sautéed kale, rosemary velouté, and fried sage. Please don’t forget the bone marrow and vin & fromage hors d’oeuvres. Like Napoleon’s wife, for whom the restaurant is named, be inspired by artful and passionate living. Enjoy life’s pleasures.
VIRGO (August 23 – September 22):
Are you finishing grad school, getting a certification or gaining new knowledge, Virgo? Good for you! Your skilled work and expertise will be rewarded. As any good student knows, the key to success is amazing study snacks! I suggest a trip to Exotic Snacks Indy in Noblesville. The snack shop, located inside a phone repair shop, offers unique snacks from around the world. These treats, and a good playlist, will help inspire you to work for one more hour!
LIBRA (September 23 – October 22):
Something is missing. It’s time to shake this discontent or boredom you’ve been feeling. Head down to Natural State Provisions on Dorman Street in Indianapolis. Enjoy the
Borage
Mochi Donuts at Mochi Joy
Cubano with Smoking Goose city ham, house mojo pork, mustard, and Swiss on a pressed French roll. This laid-back pub features its own dog park! Enjoy an afternoon, and you may realize some answers are right in front of you.
SCORPIO
(October 23 – November 21):
A new person is coming into your life, Scorpio. A relationship may begin a new phase. Whether that manifests personally or professionally, this is a beautiful time. Learn more about this new mystery partner at Spoke & Steele, nestled just inside the golden doors of the beautiful Le Meridien Indianapolis. It will give you an intimate vibe. Enjoy their seared center cut filet, with grapefruit and arugula salad or stick with a table full of petit plates. Let your guard down and show your sensitive and friendly side. Trust your intuition.
SAGITTARIUS
(November 22 – December 21):
Open your heart and mind to those around you. What talents and treasures do you have that you can share with your community? Use your trustworthy and compassionate nature to good use, Sag! A great place to gather people is the new Bar Ellis in Noblesville. Dine on duck breast from Maple Leaf Farms, served with
blackberry peppercorn sauce and maple pecan sweet potatoes while you share your next big idea for helping others. Your energy is infectious.
CAPRICORN
(December 22 – January 19):
This is a time for self-discovery and quiet meditation. While others may be out and about, give yourself permission to take a time out. Rejuvenate your soul at Hannah’s Bánh Mi restaurant in Castleton, which serves authentic French pastries, gourmet coffee, and pho. Choose a foot-long, like Hanna’s special banh mi with BBQ pork, jambon and paté, or a durian smoothie. Bring a book or a thoughtful friend who likes to talk about philosophy.
AQUARIUS
(January 20 – February 18):
All your work is leading to a big payoff, Aquarius! The seeds you have been planting have come to bear fruit and couldn’t have come at a better time! You may have been starting to worry unnecessarily. Nourish yourself and loved ones at the Fire and Ice Café on 62nd and Allisonville in Indianapolis. The Euro-American, gluten free menu offers a delicious vegan Nicoise salad with the galette Brettonne, a lovely, light buckwheat crepe with city ham, Gruyère cheese, and a sunny side up egg. Everything is coming up roses.
PISCES
(February 19 – March 20):
Be ready for a windfall, Pisces. Be open to the possibilities, whether a gift of time, money, or even a new career opportunity. The only question is, where to celebrate? A Cinco De Mayo brunch may be in order at Cholita in Broad Ripple. Their brunch menu includes everything from très leches french toast to Mexican caramel crêpes to house tacos and drink specials. This is a month to relish!
ARIES
(March 21 – April 19):
You must make decisions, but consider a more playful approach, Aries. You’ve got so much going on, it may be helpful to step back. To gain a fresh perspective, drive through Titus Bakery in Westfield. After enjoying a few delicacies such as their long johns, Bismarks, munchie sticks, fritters and danishes, take a long walk on the adjacent Monon Trail walking path. The fresh air will help you clear your mind and prepare your next steps.
Andrea Simpson believes there is magic around us. A certified oracle card reader and past life regressionist, she has been tapping into other realms for over a decade. A business owner herself, Andrea loves to shop small and eat local.
Galette Brettonne at Fire and Ice Café
Spoke & Steele
Cholita
A LOOK INTO THE BIZARRE AND WONDERFUL WORLD OF FOOD AND LIFE.
WHAT THE GRUBB?
The Strategy and the Stroll:
TWO WAYS TO CONQUER THE FARMERS MARKET
By Adam Grubb, Publisher
Ah, the farmers market. It is a place where ambition meets aroma, where local produce shines and wallets quietly weep. It is a beautiful, bustling mix of earnest foodies, stroller pilots, and people who just came for a cinnamon roll but somehow left with a $22 jar of artisanal pickles.
If you have spent even a single Saturday weaving through the tents at an Indy-area market, you have probably noticed two distinct types of market-goers: the Strategist and the Wanderer. Both are critical to the ecosystem, but their approaches to the market could not be more different.
You can spot a Strategist before they even reach the first booth. Their game plan is tactical. A quick loop first, assessing the goods, comparing peaches, sniffing out the best bread before committing. Efficiency is the goal, but so is pride. Leaving a farmers market without securing a full meal’s worth of local treasures is simply not an option.
And then there is the Wanderer. The sweet soul floating from booth
to booth like a dandelion seed on a breeze. Plans or lists do not weigh down Wanderers. They are here for the experience, the vibe, and maybe the faint hope that something delicious will simply find them. Purchases are made purely on emotion. A tomato that smells just right. A handmade ceramic mug because “it spoke to me.”
For every Strategist who walks away victorious with their perfectly curated haul, there is a Wanderer who walks away smiling, arms heavy with unexpected treasures.
FARMERS MARKET
STRATEGY TIPS
(Even for the Wanderers)
If you are looking to balance a little strategy with your spontaneity this market season, here are a few light suggestions:
• Bring cash and a card. Some vendors love old-school greenbacks, others have mobile readers. Be ready for either.
• Start with a lap. Do not buy the first tomato you see. Walk through once to get a feel for your options.
• Tote bags, plural. Bring more than you think you will need. A baguette always seems small until you are juggling fresh flowers and a carton of peaches, too.
• Timing matters. Early birds get the pick of the produce, but latecomers sometimes snag great deals as vendors pack up.
• Snack early. A well-fed shopper makes better decisions. Also, you deserve that pastry.
THE HEART OF THE MARKET
At the end of the day, the farmers market is less about efficiency and more about connection. It’s where you shake hands with the person who grew your food. Where you try something new because a smiling vendor said, “You have to taste this.” A few unplanned moments can turn a regular Saturday morning into something memorable. Grab a bag, grab a coffee, and let the day unfold.
Just leave room for the cinnamon roll. Trust me.
This wasn’t our idea.
When we opened The HC Tavern + Kitchen we knew we had to include St. Elmo Steak House’s most beloved steak, the center-cut filet mignon, on our menu. We also introduced a decadent new appetizer: The Lobster “Cargot,” which is loaded with lobster, cheese, garlic and butter. These two dishes have lived happily on their own, until Fishers residents began pairing the two culinary gems together. As this secret menu item gained a cult-like following, we asked ourselves, “Why are we keeping this a secret?”
Alright, Fishers, you win. The Filet + Lobster “Cargot” is now o cially on the menu.
