THE STORIES AND CELEBRATION OF FOOD AND DRINK
Shaken, Stirred, & Secret:
NAPTOWN’S
UNDERGROUND
NIGHTLIFE
PUBLISHER
Adam Grubb
MANAGING EDITOR
Stephanie Decker
SENIOR EDITOR
Bailey Shelton
DESIGN
Molly Tippner
WRITERS
Melanie Brewer
Darcie Duranceau
Adam Grubb
Julia Hockman
Chelsea Kopelman
Carie McMichael
Lexi Mohr
Amanda Sadowski
Carly Schafer
Bailey Shelton
Madison Sterba
Claire Trost
PHOTOGRAPHY
Adam Gibson Architectural Photography
Adam Grubb Media
Ashely Hairston
Sarah Jordan
Sarah Price Photography
Julia Hockman
Julian Leal
Dave Pluimer
Karl Zemlin
ADVERTISING QUERIES
sales@adamgrubbmedia.com
is a member of Edible Communities and is licensed and published by Adam Grubb Media. Published four times yearly in February, May, August and November. No part of this publication may be used without written permission of the publisher. © 2025 All Rights Reserved.
Dear Reader,
A cocktail might have the capacity to bring communities together, but not without a little help. Sure, the cocktails at Sorry We’re Closed are tasty and unique, but the experience Daq and Gim creates goes beyond what’s in the glass. In the past 10 years, the faces of Indianapolis nightlife have changed, but the creativity and energy is as vibrant as ever. From speakeasies and pop-ups to staples re-engaging in new and interesting ways, we’re seeing explorations in food and drink take on a creative approach close to home.
In this issue, we’ve explored the touchpoints where community and creativity are meeting in local food and drink. In our cover story, writer Carie McMichael points to desire for connection as part of the draw for pop-ups and speakeasies around the city. She says these spaces act as a third place between work and home, on top of the exclusive or trendy atmosphere. Our recent partnership with Keeping Up Local similarly speaks to that want for connection, and in this issue, the KUL team is o ering their end-of-year recommendations from each corner of the city. From Carmel to Greenwood, they’re pointing you toward emerging restaurants as well as the staples they come back to time and again. We’ve also gathered four holiday cocktail recipes from local bartenders—perfect for hosting at home or meeting friends out and about this winter.
Beyond connection, this issue includes the basics and the bizarre of food and drink, from a deeper understanding of the whiskey on your shelf or the drawer in your fridge to the strange history of breakfast cereal. Our publisher’s column, What the Grubb?, is giving the inside scoop on the Harvey Wallbanger. Plus, we’ve rounded up some predictions and recommendations for food and drink in the new year.
We’re grateful to have you at the table.
Cheers,
Bailey Shelton, Senior Editor, Edible Indy ®
Cover photo by Sarah Jordan
Shaken, Stirred, and Secret
EVENTS
Community Calendar
HAMILTON COUNTY
REINDEER EXPRESS
November 15 – December 23
Noblesville, IN nickelplateexpress.com
WUNDERNACHT
November 19, 5 – 9pm Carmel, IN carmelchristkindlmarkt.com
CHRISTKINDLMARKT
November 22 – December 24
Closed Thanksgiving and Christmas Day Carmel, IN carmelchristkindlmarkt.com
CITY OF CARMEL HOLIDAY TROLLEY
November 22 – December 20
Fridays 5 – 9pm and Saturdays 2 – 9pm Carmel, IN carmel.in.gov
THE ICE AT CARTER GREEN
November 22, 2025 – February 1, 2026; Closed Thanksgiving and Christmas Day Carmel, IN theiceatcartergreen.com
A MERRY PRAIRIE HOLIDAY
November 28 – 29
Fridays through Sundays, December 5 – 21; December 22 and 23 Fishers, IN connerprairie.org
RHYTHM + BRUNCH
November 30 Fishers, IN huseculinary.com
HO HO HO HOMICIDE EXPRESS
December 3, 4, 10, & 11 at 6pm (21+)
Noblesville, IN nickelplateexpress.com
A CHRISTMAS STORY
December 5 – 27 Carmel, IN thecenterpresents.org
COFFEE CUPPING CLASS
December 5, 6:30 – 7:30pm Westfield, IN
NOBLESVILLE DECK THE DOWNTOWN WEEKEND
December 5 & 6
Noblesville, IN noblesvillemainstreet.org
Carmel Christkindlmarkt PHOTO CREDIT: ROBEN BELLOMO, BELLOMO STUDIOS
A Merry Prairie Holiday
SANTA SATURDAYS
December 6, 13, & 20, 2 – 5pm Carmel, IN carmel.in.gov
WESTFIELD TREE LIGHTING CEREMONY
December 6, 3 – 6pm Westfield, IN westfieldin.gov
MURDER AT THE UGLY CHRISTMAS SWEATER PARTY
December 17 & 18 (21+) Noblesville, IN nickelplateexpress.com
JOHNSON COUNTY
GREENWOOD SIP N SWIRL –SNOWSTORM IN THE CITY
November 23, 2 – 5pm Greenwood, IN
A CHARLIE BROWN CHRISTMAS: PRESENTED BY OUR TOWN PLAYERS
December 5 – 7, 2:30 – 9:30pm Franklin, IN festivalcountryindiana.com
DOWNTOWN HOLIDAY LIGHTING AND WINTER MARKET
December 6 Franklin, IN discoverdowntownfranklin.com
BREAKFAST WITH SANTA
December 13, 8:30 – 10:30am Greenwood, IN festivalcountryindiana.com
ICE SKATING AT JOHNSON COUNTY PARK
December 13 – 21, Noon – 10pm Nineveh, IN festivalcountryindiana.com
HOLIDAY OF LIGHTS
December 13, 5 – 10pm Edinburgh, IN festivalcountryindiana.com
HOOSIER HANDMADE CRAFT FAIR & WINTER MARKET
December 13, 9am – 3pm Franklin, IN festivalcountryindiana.com
MARION COUNTY
CHRISTMAS NIGHTS OF LIGHTS
November 7 – December 31 Indianapolis, IN christmasnightsoflights.com
CIRCLE CITY FOWLFEST
November 15, 1 – 5pm
Indianapolis, IN fowlingwarehouse.com
A CHRISTMAS CAROL
November 15 – December 24
Indianapolis, IN irtlive.com
JINGLE RAILS
November 15, 2025 – January 19, 2026
Indianapolis, IN eiteljorg.org
CHRISTMAS AT THE ZOO
November 22, 2025 – January 4, 2026; Closed Holidays Indianapolis, IN indianapoliszoo.com
BEEF & BOARDS CHRISTMAS
November 28 – December 31 Indianapolis, IN beefandboards.com
THE NUTCRACKER
November 29 – 30 Indianapolis, IN thecenterpresents.org
TRANS-SIBERIAN ORCHESTRA
December 4, 7pm Indianapolis, IN gainbridgefieldhouse.com
INDIAN SPICE & WARMTH WINTER EXPERIENCE: PLANT BASED COOKING CLASS
December 8, 6:30 – 8:30pm Broad Ripple, IN
TONIC BALL
November 21, 7pm Indianapolis, IN tonicball.org
NEWFIELDS WINTERLIGHTS
November 21, 2025 –January 4, 2026
Indianapolis, IN discovernewfields.org
MJ THE MUSICAL MURAT THEATRE AT OLD NATIONAL CENTRE
January 13-18, 2026 Indianapolis, IN indianapolis.broadway.com
RUSH COUNTY
MIDWEST CRAFT CHOCOLATE FESTIVAL
November 21 – 22 Rushville, IN midwestcraftchocolatefestival.com
Jingle Rails
at the Zoo
we think you’ll like this
Edible Indy® sta share the food and drinks that they are loving this winter. Check out their picks and try them for yourself.
THE GATSBY 1933 LOUNGE
Multiple locations in Indianapolis and surrounding area 1933lounge.com
Meet The Gatsby — a cocktail with main-character energy. Cool as a cucumber and sharp as a one liner at a 1920s speakeasy, this perfectly balanced gimlet brings together Hendrick’s gin, fresh cucumber and a bright splash of lime. One sip and you’re suddenly on a rooftop under string lights with jazz in the background and laughter drifting through the air. More than a cocktail, it’s an invitation to linger a little longer.
ANNIE SURETTE
EXECUTIVE ASSISTANT
POLLO ASADO, CARNITAS & AL PASTOR TACOS
JULIETA TACO SHOP
1060 N. Capitol Avenue, Suite 1-103, Indianapolis insta: @julieta_tacoshop
Julieta Taco Shop might be the best place in Indy for tacos. I recently visited the Stutz building for the first time, and the best part was finally getting to try Julieta’s I got the pollo asado, carnitas, and al pastor tacos, and while they were all delicious, the pollo asado was definitely my favorite. It was juicy, bright, and perfectly seasoned.
CARLY SCHAFER
DIGITAL CREATOR @ keepingupinbrownsburg
TURKEY FIG & GOUDA TOASTIE
BRIE & BARTLETT
123 E. Main Street, Brownsburg brieandbartlett.com
Fall weather just calls for soup and hot sandwiches and Brie & Bartlett in Brownsburg delivers the perfect combo. Their Turkey, Fig & Gouda toastie is gooey, decadent deliciousness with melty gouda, sweet fig preserves, and a tru e-parmesan crust that makes it the sandwich of the season. Pair it with their creamy Broccoli Cheddar Soup (also topped with tru e parmesan) and it’s comfort food perfection.
DIGITAL CREATOR @keepingupingreenwood
INDIAN STREETSTYLE BURGER
CHAI & KATHI ROLL
8820 S. Meridian Street, Indianapolis chaiandkathiroll.com
You may not expect to stumble upon Indian street food this good in South Indianapolis—but Chai & Kathi Roll delivers big flavor in every bite. Their Indian Street-Style Burger layers a spiced aloo tikki patty with noodles, chutneys, and crisp veggies for a handheld masterpiece that’s equal parts comfort and adventure. It’s a playful, flavor-packed nod to the bustling food stalls of India.
MADISON STERBA
ADAM GRUBB PUBLISHER
PHOTO BY DAVE
EVERYDAY | 5–7PM
$4 FRENZY
Located inside Niemann Harvest Market, our Farmhouse chefs bring you scratch-made recipes featuring local products, innovative recipes, and comforting classics. Join us for a drink at the Cocktail Bar, featuring fine wine, artisan beverages, and a futuristic bottomfill draft beer system! Cheers!
Niemann Harvest Market is the official location for: for Breakfast, Lunch & Dinner
Cereal Drama
Written by Claire Trost / Illustration by Erik Anderson
Few grocery store aisles carry as much history—or controversy—as the cereal aisle. Behind the cheerful mascots and promises of being “magically delicious” or “the breakfast of champions” lies a tangled legacy of religious reform, family feuds, stolen recipes, marketing genius, urbanization, and even women’s liberation. And, the story starts in the American Midwest.
For centuries, hot cereal was the standard breakfast. But in the late 19th century, cold cereal emerged, driven by Midwestern farming, new technologies, and a growing national market. Religious reformers promoted wellness and purity, the Industrial Revolution changed the nature of life and work, and homemakers needed quicker, more convenient meals.
In Battle Creek, Michigan, Dr. John Harvey Kellogg ran a sanitarium (much like a health spa) rooted in holistic health and his religious convictions. He developed a bland, grain-based dry cereal he believed could cure both moral and physical ills. One guest, struggling businessman C.W. Post, worked in the kitchen to pay for his stay and witnessed Kellogg’s process and equipment toasting and making wheat flakes.
Inspired, Post launched Grape-Nuts—toasted wheat flakes flavored with grape sugar—in 1895, beating Kellogg to market and igniting fierce competition and legal battles.
Meanwhile, Dr. Kellogg’s strict health ideals clashed with his younger brother Will Kellogg’s business savvy. Will saw promise in using corn, already naturally sweet, and launched corn flakes in 1906 under the Kellogg name, excluding his brother. A legal fight ensued, which Will ultimately won.
Will’s decision to add sugar, pour profits into advertising, and market directly to children, even going as far as being the first to put toy prizes in the box, set the stage for the modern cereal industry.
By the 2000s, some cereal was nearly candy disguised as health food, triggering debates over nutrition and regulation. Today, there is a rise in Gen Z leaning away from cereal in favor of eggs and meat for the first meal of the day. In real time, the aisle continues to reinvent itself with whole grains, organic options, and even protein-packed blends.
Love it or not, every bowl connects you to a century-long story of innovation, competition—and “grrrreat taste!”
KEEPING UP in Indy’s Kitchens
FOOD AND BEVERAGE COMMENTARY FROM THE TEAM AT KEEPING UP LOCAL
The Central Indiana Keeping Up Local team is on a mission to help people across the Indianapolis area feel connected to where they live. What helps you feel more connected to your area than a great local restaurant? Our team has rounded up 20 HOT SPOTS TO VISIT, spanning across all pockets of the Indy metro area.
Written by Amanda Sadowski | @keepingupindowntownindy
When I eat out, a restaurant should deliver on three things: food that makes me feel good, an atmosphere that creates an experience, and customer service that keeps me coming back. So these aren’t so much the “Top 5”; they’re the ones I return to again and again.
1. The Garden Table (Mass Ave)
342 Massachusetts Avenue, #100, Indianapolis
My most-visited spot in Marion County. Fresh, vibrant food that works for brunch with friends or dining with kids. Favorites: daily quiche, açaí bowl, fajita bowl, and one of their salads with salmon.
601 E. New York Street, Indianapolis
For fine dining with a farm-to-table focus, Vida delivers on luxury and quality in every detail. Their tasting menu is one of the best in the city, for a curated dining experience you won’t soon forget.
850 Massachusetts Avenue, Suite 110, Indianapolis
This Asian fine-dining spot is our go-to date-night destination. Everything is curated beautifully, from bao buns to General Chao’s Chicken. Don’t miss the Embracing Flowers cocktail—it tastes as good as it looks.
4. Culinary Dropout
1320 E. 86 th Street, Indianapolis
Culinary Dropout is the spot for
outstanding service and a menu built for indecisive groups. My husband swears by the M.A.C. burger; I love their Sicilian Lemonade Stand mocktail. For a bit of blind box fun, try the $2.95 paper bag beer special.
5. The Exchange
301 Massachusetts Avenue, Indianapolis
This intimate speakeasy is worth seeking out. It nails the balance of atmosphere and craft cocktails, perfect for a night out with friends.
2. Vida
3. Modita
CENTRAL INDY
The Exchange
Modita
INDY Written by Chelsea Kopelman | @keepingupincarmel
The areas north of Indianapolis are BOOMING with culinary creativity and they really turn it up toward the end of the year. Here are five spots north of Indy you ought to try before 2025 comes to a close.
1. Anthony’s Chophouse & 3UP Rooftop Lounge
201 W. Main Street, Carmel
Anthony’s Chophouse is the spot for celebrations, a nice night out, or an elevated holiday dinner with friends in Carmel. After dinner, head up to the third floor for drinks and bites at 3UP Rooftop Lounge. In December the lounge transforms into a winter wonderland with decor perfect for any Instagram post.
2. King Dough Pizza
12505 Old Meridian Street, Carmel
An underrated pizza spot in Carmel, King Dough o ers pizza options unlike many others, including a homemade gluten-free pizza dough that passes the test. Heads up: They are open for dinner Mon–Thurs., Lunch and dinner hours run Fri–Sun.
3. Convivio Italian Artisan Cuisine
40 S. Main Street, Zionsville & 11529 Spring Mill Road, Carmel
House-made pasta, a mix of classic and unique Italian dishes, and a rotating menu with specials from di erent regions of Italy are table staples at Convivio. A personal favorite pasta dish is the Nero. The atmosphere is elevated, but it’s owned by a local family and welcomes families to take part in the dining experience.
4. Harry and Izzy’s Northside
4050 E. 82nd Street, Indianapolis
The ultimate neighborhood restaurant—where the food is actually noteworthy. From the same company that brought us St. Elmo Steakhouse, Harry & Izzy’s is the destination for everything from a business lunch to a
special occasion. You’ll find one of the city’s best happy hours from 4–6pm Sun.–Thurs., and a Holiday Pop-Up bar in December.
5. Birdies
632 E. State Road 32, Westfield
The ultimate food and experience combo in Westfield. Pop in with your family, friends, or on a date night for a meal that you’ll be surprised came from a restaurant best known as a sports bar and grill (in the best way). My recommendation: Bu alo chicken dip and teriyaki grilled chicken skewers. Then head outside to play a round of mini-golf on one of their two 18-hole courses. Plus, in December the course gets a glow up with lights for Christmas golf.
Harry and Izzy’s Northside
NORTH
Convivio Italian Artisan Cuisine
Written by Carly Schafer | @keepingupinbrownsburg
The west side of Indy is full of hidden gems, and these spots prove you don’t have to go far for great food and drinks. From cult-favorite wings and roadside barbecue to tacos and cookie skillets, here are five west side favorites worth checking out before the year’s up.
1. Walt’s Eats
1561 N. Green Street, Brownsburg
Walt’s has quickly become a west side favorite, bringing a taste of Lafayette to Brownsburg. Their wings have a cult following, but it’s the laid-back vibe that keeps people coming back— perfect for catching a game, grabbing a drink with friends, or enjoying one of their weekly specials.
2. Alley’s Reserve
18 Whittington Drive, Brownsburg
Alley’s Reserve is Brownsburg’s hidden speakeasy, tucked upstairs at Pinheads with just 25 seats and a
whole lot of character. The vibe is stylish and intimate, making it the perfect spot for crafted cocktails and elevated bites. Don’t miss the grilled slab bacon with bourbon glaze or the maple bourbon bacon ice cream.
3. Barley Thyme
1621 E. Main Street, Danville
Barley Thyme is a newer west side spot that balances cozy and creative. Start with the goat cheese appetizer, then save room for the warm cookie skillet (it’s non-negotiable if you’ve got a sweet tooth). Pair it with one of their small-batch brews made on-site, and you’ve got the perfect night out.
4. Tlahco Mexican Kitchen
125 N. Center Street, Suite 160, Plainfield
Tlahco brings vibrant Mexican eats
to Hendricks County. Their menu is loaded with street-style tacos, guacamole de la casa, and a ceviche bar. It’s bold and fresh with a trendy atmosphere makes this spot worth seeking out.
5. Rusted Silo Southern BBQ & Brew House
411 N. State Street, Lizton
This roadside BBQ joint does it right with slow-cooked meats over hickory and cherry woods on a custom-built brick pit. Tender smoked meats, comforting sides, and desserts (don’t miss Mama June’s Nanner Puddin!) all made with local ingredients. Add in a beer list with over 100 brews from across the country, and you’ll see why this spot has such a loyal following.
WEST INDY
Alley’s Reserve
Tlahco Mexican Kitchen
Barley Thyme
Written by Madison Sterba | @keepingupingreenwood
Looking for your next great meal south of Indy? These local favorites serve everything from scratch-made comfort food to elegant date-night dinners—making them true standouts in the community.
1. MO’s… A Place for Steaks –
Presented by Prime 47 in Carmel 780 US 31 S, Greenwood
Opening in November, MO’s... A Place for Steaks returns to its Indianapolis roots with a new Greenwood location—serving Chicago-sourced steaks, craft cocktails, and a luxury-yet-fun dining experience on the south side.
2. Our Table American Bistro
5080 IN-135 A, Bargersville
Our Table in Bargersville blends scratch-made dishes, fresh ingredients, and warm hospitality. From artisan flatbreads to crispy chicken sliders, fresh seafood, and sizzling steaks—try the Sautéed Walleye ‘Almondine’ or Chicken Piccata—Chef Joe crafts refined comfort food in a welcoming bistro atmosphere.
3. Iozzo’s on Je erson
351 E. Je erson Street, Franklin Iozzo’s on Je erson brings upscale Italian dining to Franklin. Enjoy authentic, top-quality Italian dishes, carefully selected wines, and
impeccable service—delivering a memorable experience that began as a downtown Indy favorite.
4. Up Cellar
63 Baldwin Street, Bargersville
Up Cellar blends speakeasy charm with farm-to-table dining. Savor premium steaks, fresh seafood, and seasonal dishes sourced from local farms—like the Piranha Board or Airline Chicken—paired with bourbon, wine, or cocktails in an intimate, elevated setting with a rooftop patio.
5. Antilogy
5867 N. State Road 135, Greenwood
At Antilogy, you get the best of both worlds—brunch done right and an elevated dinner experience. Think shareable plates and bold flavors, like the Beef Tenderloin Benedict or
Barbeque Brisket Mac. Grab craft co ee, bourbon, wine, or cocktails for girls’ nights or date nights.
Mo’s...A Place for Steaks
SOUTH INDY
Iozzo’s on Je erson
Antilogy
Pop Off:
IF WE ARE WHAT WE EAT, WHO WILL WE BE FOR 2026? FOR BETTER OR WORSE, THESE TRENDS ARE ALREADY PICKING UP STEAM, WITH ATTENTION EXPECTED TO GROW IN COMING MONTHS.
Written by Bailey Shelton
THE VIBE IS BACK ON TOP
It’s fair to say that atmosphere and ambiance are vital for some of the concepts emerging in recent restaurant openings. The highly anticipated The Pretender in Noblesville is one example—a curated menu from The Fountain Room Chef Ricky Martinez is already a draw, but paired with the moody Japanese listening lounge motif, this spot will set the tone for afterwork drinks and nights out in the suburbs.
Small plates and wine are also emerging as a quintessential night out. This genre of food, which is predominantly picky bits and a bottle of vino, doubles as an Instagrammable gab sesh. Oysters, too, fit nicely into this mix, because they feel fancy but the cost is comparable to chicken wings. (Plus, they pair just as well with hot sauce, which may or may not have been smuggled in via a friend’s purse.) Strange Bird even o ers an Indy City Oyster Club card, with discounts for members that order half-shell selections on the reg. At $12/mo for membership, the rough math here is that you’d have to be ordering at least six oysters per month for this to pay for itself.
Korean, Japanese, Indian, and Thai dishes are also gaining traction in the Midwestern palate. Hoosiers are learning to look for dumpling skirts, handcut noodles, omurice, poppadoms, satay, samosas, hojicha, and more. Whether a product of globalization or social media hype, the result is a food culture gaining a wider food diversity.
That said, Indianapolis has a few much loved spots that have welcomed diners for decades. Sakura serves up katsu curry and red bean desserts on their menu alongside the sushi selection. Mama’s House in Lawrence o ers tableside Korean BBQ, and has served authentic Korean food since
IMAGE COURTESY OF CLANCY’S HOSPITALITY GROUP
The Pretender (concept)
they opened their doors in 1989. Neither could be described as trend-chasing, but the food is phenomenal and authentic. Sometimes what’s trending opens the door to discovering something amazing that’s been around all along.
NOVELTY WITH A BITE
Creative or curious snacks are expanding their spot in the market, for adults and children alike. This is especially growing on digital platforms, where “gourmet candy” is sold through the TikTok shop and digital storefronts like Sugarfina for its eyecatching color or satisfying crunch. Jordan almonds dyed to look like martini olives, sugar coated gummy lips, wax candy—the stu bottle caps are made of—formed into a giant lobster and filled with rainbow jam.
Dirty Soda, originally a Utah favorite, also fits into this novelty category. The drink trend spread via viral videos and secret flavor combos. The opening of an Indiana SWIG location made this glorified italian soda a drive thru delicacy.
HEALTH AND WELLNESS
For better or worse, health and wellness continue to shape the food and drink space. There’s a continued focus on fiber and protein, two basic building blocks of nutrition that are easy to set goals and metrics around. According to a recent report from RAND, about 12% of Americans have used a GLP-1 Agonist like Ozempic or Mounjaro at least once. For women ages 50 to 64, that number is closer to 20%, according to the report. For these drugs, slower digestion and appetite suppression come alongside blood sugar regulation. Patients will notice a need for smaller portions or fewer meals. This raises the question, what happens when one in ten Americans start eating smaller portions? We may well see changes, especially in that over 50 demographic, in restaurant habits and grocery purchases.
SUPPLY AND DEMAND
Undoubtedly tari s will have an impact on food prices, as a hefty percentage of fruit and vegetables that Americans consume is grown in Mexican and South American soil. Local and federal governments hope this will spark US agricultural enterprises to fill the gap, but in the meantime these whole foods will see a price jump that’s unlikely to go down quickly. In August, food price inflation sat at 4% year-over-year according
FOOD AND TRAVEL
The Aperol Spritz summer has kicked food tourism into a higher gear, as global food and drink brands are starting to see the opportunity in travel markets. Ireland’s Kerrygold took social media by storm in May after inviting influencers on a PR trip to explore their farms. The trip coincided with the Ballymaloe Festival of Food in County Cork. Food influencers like Brooklyn-based Nasim Labichi (@lahbco) sipped afternoon tea, stayed on an 800-yearold estate, met the cows that make the butter, and dined in a walled garden on course after course of butter-infused fine dining.
Tillamook followed suit in September with a cheese tasting weekend in Oregon. New York Times Bestselling author Justine Doiron (@justine_snacks) was among the guest list for the factory tour, product sampling, curated meals, and bonfire on the beach to finish o the trip.
Some of these select events are not open to the public, but the content does raise the bar for food tourism. There’s a clear potential to build an experience beyond sampling. Some options to explore for the next foodie trip might be a cooking residency at Scotland’s Ballintaggart, where their curated masterclasses of the Scottish larder come with views of the sweeping Scottish landscape. Another option might be a curated retreat through the south of France with tour company Reverie. This tour company is one of many, but uniquely, they partner with author and baker Erin McDowell for weeklong explorations of the Basque region. Groups explore seaside villages, sample from local restaurants, and learn about regional food history through experiential cooking courses.
Reverie tour
IMAGE COURTESY OF REVERIE
IMAGE
Swig’s Dirty Soda
to the USDA, with prices projected to increase even more through the end of the year.
Not all food prices will spike at the same rate, with lower tari countries like the U.K. or Australia importing di erent portions of the market. In June, the United Nations Trade and Development agency reported that U.S. tari s would cause major shifts in global fish trades. With major suppliers to the U.S. like Brazil and Canada experiencing higher tari rates, many are looking to turn their trade domestic or to other shores. According to the report, the U.S. accounts for $16 billion in annual seafood imports.
Hoosiers in lower income brackets are also facing cuts to free and reduced lunch for public schools, as well as cuts to food stamps and federally supported food funding. This will likely put pressure on mutual aid and community nonprofits, which could be a special focus for charity as we approach the holiday season. A Longer Table (formerly the Patachou Foundation) is continuing to work with school food programs to make healthy meals more accessible to children and teens. Second Harvest leads food banks and initiatives across Central Indiana, and Flanner House is
cultivating food justice programs in Indianapolis’ Fall Creek neighborhood, to name a few.
COMMUNITY THROUGH FOOD
In 2025, Indianapolis saw continued interest in food and drink as a community builder. GANGGANG brought a five-course tasting dinner with Cunningham Restaurant Group and exclusive speakeasy to their annual BUTTER Art Fair. The fair even previewed the event with an inviteonly dinner at Tinker Street earlier in the summer. The city is clearly hungry for art-meets-food programming, with exhibition space Companion on Washington Boulevard hosting regular community meals alongside their openings since 2022. ART DISH , the Harrison Center’s monthly supper club, is another great example of art in conversation with food, with this ticketed event spotlighting local chefs as well as artists-in-residence.
Of course, there are ever-growing ways that food and community intersect. Chef Logan McMahon recently brought back his Mystery Meat vegan pop-up for a third time. With the success of her past dinner parties, chef Grace Seibert has started o ering a curated dinner service as Ssuk . The name translates to mugwort in Korean. An invite to be envious of, especially after seeing her mouthwatering tres leches layered with matcha, lemon, and stinging nettle to celebrate the work of artist Kim Beck.
BUTTER Art Fair
PHOTO BY GERALD ENCARNACION
INSIDE SWING:
INDY’S NIGHT OF STYLE, FLAVOR, AND UNEXPECTED MOMENTS AT VICTORY FIELD
Written by Melanie Brewer / Photos by Adam Grubb Media
There are events that entertain, and then there are events that redefine what a night out can be. SWING, at Victory Field presented by Krieg DeVault, delivered the latter. It brought together vintage glamour, downtown energy, and a clear love for Indianapolis’ food, community, and culture.
A red carpet, a skyline, and a swing-era revival, SWING opened with instant style. Cameras clicked, cocktails flowed, and guests leaned into the vintage theme with sharp tailoring, bold accessories, and looks that balanced throwback and trend. It felt like the kind of night you tell people about later.
Local restaurants anchored the evening with a wide range of culinary
o erings. From reimagined steak tartar and churros at The Fountain Room to carefully crafted cocktails with muddled berries and basil, the food and drink scene reflected the creativity of Indy’s hospitality community. There was no shortage of conversation around favorite bites and unexpected flavor combinations.
Tattoos? Absolutely. Mini temporary tattoos for the hesitant, real ink for the bold. The on-site artist had a waitlist all night. Tip for next year, arrive and get in line early.
Other standout moments included a sketch artist for your ‘backside’, collectible trading cards, and a sneak peek at the Indianapolis Indians’ updated logo and jersey design, which made its debut during the event.
At sunset, the mood shifted. The band got bolder, the drinks started to glow, and the cigar bar added a smoky edge to the night. By dark, the dance floor was all movement and light.
By the end of the night, more than $550,000 had been raised to support Indianapolis Indians Charities and the local organizations they fund through their grant program. A powerful reminder that fun and impact don’t have to exist separately.
If you missed it this year, do not make that mistake twice. Tickets for 2026 go on sale November 7 at swingvf.org. The energy, the experiences, and the purpose behind SWING make it one of the most memorable nights in the city.
KITCHEN SCIENCE
WTF is a Vegetable Crisper?
(AND HOW DO I USE IT?)
Written by Carie McMichael
Crisper drawers—all refrigerators have them, but most owners can’t explain their exact purpose. Many Hoosiers use at least one as their “cheese drawer” catch-all for favorite dairy delights. But a micro masterclass on crisper drawers can curb food waste and maximize even the most delicate of produce. So, what exactly is a vegetable crisper?
Crisper drawers are a double threat in the kitchen, controlling humidity and ethylene gases. Many refrigerators have vents on crisper drawers that allow the user to set their desired level of humidity: closed vents for higher humidity and open vents for lower humidity. Indiscriminately dumping fruits and vegetables into crisper drawers without understanding how they work actually speeds up spoilage.
High-humidity crisper drawers are ideal for the more melodramatic members of the produce family. Thin-skinned or leafy greens like asparagus and fresh herbs lose moisture fast and wilt even faster without proper humidity. Once the organic Italian parsley comes out of the grocery bag and hits the refrigerator, it seems like it begins wilting out of spite, but in a high-humidity drawer, natural moisture is maintained.
Low-humidity crisper drawers are hospitable for produce that generates high levels of ethylene gas. Produce like apples, avocados, and peaches all emit ethylene gas that accelerates the ripening process. An open vent in a crisper drawer allows the gas to escape. Isolating high-ethylene produce and their “negative aura” from sensitive produce like broccoli, carrots, and celery can ensure the longevity of all.
Proper use of crisper drawers saves money, saves produce, and saves users the headache of pivoting dinner plans due to unexpected rot. In addition to separating those high-ethylene items from the herd…
consumers can take additional steps to give their crisper drawers a helping hand:
• Do not wash produce until you are ready to use it. Excess moisture can lead to rot.
• Always remove produce from any plastic packaging for better humidity control.
• Always keep drawers ⅔ full for maximized air flow.
• If you have only one crisper drawer, set the humidity to high and keep high-ethylene produce isolated elsewhere in the refrigerator.
Photographer:
922 Massachusetts Avenue, Indianapolis
@tBodhi_indy
bodhi-indy.com
Photographer: Chloe Dyar @savor.indy
THE INTERVIEW
A Conversation with Joey Chestnut
Interview by Adam Grubb, Edited by Bailey Shelton / Photos by Adam Grubb Media and Karl Zemlin
“The DPMs are just o the hook.” Those are the words of an ESPN commentator in 2019 as Joey Chestnut downed his 23rd dog of a staggering 71 that earned him his 12th Nathan’s Hot Dog Eating Contest title. (That’s Dogs Per Minute, for those playing at home.) In July, he earned his 17th mustard belt, with the runner up trailing 30 hot dogs behind. Chestnut has earned worldwide recognition for his spot on the competitive eating stage, and is one of the fiercest competitors in Major League Eating.
Note: This interview has been edited for space and clarity.
EDIBLE INDY: Joey, you’re a champion, world record holder, and a local here in the Central Indiana area for the last four and half years or so. What do you tell those who aren’t familiar with your story?
JOEY CHESTNUT: Well, it wasn’t planned. I started when I was in college, doing everything right, getting my engineering degree… I signed up for one contest. My friends knew I was the biggest eater. I didn’t brag about it. Honestly, I was a little bit hesitant.
I remember it was a lobster-eating contest, and I’d never eaten lobster. As soon as it started, I fell in love with it. I love the whole aspect of the competition, and eating in front of people in a way that you just shouldn’t do. My whole life I’d try to eat calmly like everybody else. And now I can eat with urgency and in a primal way in front of everybody. And so I became a weekend warrior and it just got bigger and bigger. Eventually it took over everything.
EI: And now you’re one of, if not the top competitors in the space. Does that still surprise you that people recognize you out in public?
CHESTNUT: Yeah, that was never a goal. I see myself as a competitor and just a normal guy who likes to eat. So the whole thing has been wild and so unexpected.
EI: The Nathan’s hot dog contest, Fourth of July, that’s everyone’s Super Bowl in a competitive eating competition. Is that still the case for you?
CHESTNUT: Yeah, it’s in my DNA. I love that contest. It’s energy, it’s electric. I hear over and over again, it’s part of people’s Fourth of July.
EI: I know you had a year o of Nathan’s over the last year because of some partnership conflicts, so getting back to that in 2025, I’m sure was a nice moment for you.
CHESTNUT: Yeah, last year didn’t go as planned. It wasn’t a planned year o , but I stayed busy and we figured things out and this year it all worked out really well.
EI: You live here in Indy, and there’s a great local food scene. What do you like?
CHESTNUT: There’s awesome surprises, especially in Westfield. There’s Chiba, the sushi is amazing. But then that’s just super local for me. I think there’s always been great restaurants here. They were just a little bit harder to find and now they’re a little bit bigger.
EI: St. Elmo’s is big in your heart. You have a record there. When you were a part of that competition and you won, what did that mean for you?
CHESTNUT: Well, that’s a long story. I started coming to Indianapolis for the first time because of St. Elmo’s, that contest. And I think it was around 14 years ago. Every time I would come for that contest, I just loved this place. So really, that contest introduced me to the Indianapolis area. It made me fall in love with Indiana.
And that contest is awesome. The fiery horseradish on top of, like, amazing shrimp… It’s delicious. At first I thought it was, like, an acquired taste, but it’s so unique.
EI: Is there a record that you have now that you know you could beat if you just went out and tried?
CHESTNUT: Years ago I did jalapeño poppers. And I don’t even really like jalapeños... I only did, like, 118… I wouldn’t be surprised if I could break that one without practice at all. But most of my records these days, they’re pretty sizable. I would love to break my 141 hardboiled egg record, but that would take some work. And the perfect conditions, and finding the rhythm.
EI: What was that time frame?
CHESTNUT: That was eight minutes. I was so close to a perfect 12 dozen. I just slowed down a little bit. But yeah, that one would be a cool one to break, but it’d be hard.
EI: What’s next? What do you have in your sights?
CHESTNUT: I’m just taking things one day at a time. And I’m working with awesome brands. You mentioned Impossible; they’ve been great to work with. Nathan’s Hot Dogs—I’ve had a long relationship with them. I’m happy I’m working with them again. We’ll see where things go.
I’m maintaining my health. I plan to keep doing the competitive eating. Those are the things I love: I love traveling, and I love eating. I love beating the heck out of people. There’s nothing better. It’s a great feeling. As long as I can do those things, I’m happy.
SHAKEN, STIRRED, AND
NAPTOWN’S UNDERGROUND NIGHTLIFE
Written by Carie McMichael / Photos by Sarah Price Photography and Julian Leal
The idea of secret doors and whispered passwords to access nightspots seem as vintage as the distant roar of the 1920s. But in a highly commercialized industry fraught with competition for attention, there are still some corners of the city where curious patrons can find underground experiences. Being in the know becomes your golden ticket to the most exclusive hidden flavors in all of Indianapolis.
Naptown is no stranger to underground experiences like pop-ups, cocktail residencies, or modern speakeasies.
Prohibition ended nearly 100 years ago, but the elusive charm of secretive clubs, bars, and lounges ironically remains a tourist attraction. Take, for instance, The Commodore, an intimate speakeasy tucked away inside Fountain Square’s Murphy Building. No password is required, but patrons will need a keen eye to spot the entrance in absence of a glowing neon sign.
On Mass Ave, there’s the romantically lit Wiseguy Lounge, which blends right into the backdrop of one of the city’s most storied commercial corridors. The Indy Star hinted in January of last year, “You don’t need a password for this one, you just have to figure out what business it is connected to. Hint: Think about the name Wiseguy…”
Perhaps the most dramatic, however, is The Vault in the heart of Bates-Hendricks. If patrons are clever enough to locate the code hidden at the entrance, they can cross the threshold into an immersive experience punctuated by live jazz, specialty cocktails, and even a cigar selection that can be enjoyed on a private deck.
Even more exclusive than these speakeasies are pop-up events: industry creatives installing themselves in existing establishments with cocktail residencies, sometimes operating one night only. The very nature of pop-ups invites mystique and FOMO for patrons who need a break from the one-size-fits-all sports bars. Even more poetically, there is a bottled joy imbued in these events that is resplendent yet ephemeral—like a moonflower blooming for a single night, its signature appeal wilting with its petals at sunrise.
At the forefront of this horizon of Indy’s underground food and beverage scene is Daq & Gim, a group of industry creatives in association with Sorry We’re Closed. Led by the profusely talented Dalton Lineback and Ellie Lord, Daq & Gim blends Indy’s congenial hospitality with craft cocktails and food items curated as carefully as a gallery installation.
Wiseguy Lounge
The Vault
“We had someone say that it’s literally like a family reunion every time they go to our pop-ups.”
DALTON LINEBACK, Daq & Gim
The pair have 20 years of industry experience combined: Lineback is a devoted student of mixology who has shaken and stirred in almost every corner of the food and beverage industry while Lord sharpened her out-of-theicebox thinking through her education at the Herron School of Art.
“It obviously helps with our business and Sorry We’re Closed, the marketing and design side of it,” Lord says of her degree, “but when it comes to creating a cocktail—the idea of the craft cocktail world appealed to me because of that match of my degree with the creative process.”
Lineback and Lord first conceived of their pop-up events during a visit to one of New Orleans’ biggest food and beverage festivals, Tales of the Cocktail—a showcase for talent from all over the world, “popping up” in closed or vacant spaces like cafés or even warehouses. Lineback and Lord wanted to apply this model to the ever-evolving landscape of Indy’s food and beverage scene.
“I think people are ready for growth,” Lineback says. “Lots of sports bars and steak houses, but now we’re getting into this boutique style of experience with a very local focus on quality and flavor.”
Lord attributes much of their success to recent national attention on Indianapolis, as well as patrons searching for more reasons to leave the house. “We used to have conversations all the time about how we had to start this now, before we miss it. Because Indianapolis is booming, exploding year after year. Just the Pacers alone have brought us so much attention, and people are going out and celebrating the city more.”
One of the more recent pop-ups at Irvington’s Strange Bird, dubbed “Sorry We’re Strange” featured both live music and a DJ, yard games like cornhole and ring toss, a booth where guests could get both temporary and permanent tattoos, and an inflatable obstacle course that launched giggles into the night air. Strange Bird’s interior cabana couture provided two bartops, churning out some of Daq & Gim’s most
Dalton Lineback and Ellie Lord, Daq & Gim
The Commodore
creative crafted cocktails. Glasses flavored with pickle juice or crowned with cotton candy all caught attention, but none so much as the Olada Lote.
The standout cocktail of the evening, the Olada Lote, gave “pick me” energy with its head-turning garnishes: a colorful slice of corn cob paired with an ostentatious plume of husk reaching for the sky. While the garnishes may have caught patrons o guard, the flavor odyssey kept it on everyone’s lips.
At first blush, the cocktail seemed to be a Piña Colada— a creamy base of Planteray OFTD rum with the freshness of pineapple and lime to conjure a sunny sleep on the beaches of Cozumel. But as the ice began to melt, additional ingredients like cilantro, chili tincture, and cotija cheese gave the drink a savory depth of flavor that took you from the beach to a marketplace street corn stall.
Lineback and Lord hope that the dramatic and delicious composition of their creations will have an even greater impact on Indy’s cocktail and cuisine scene that refocuses the experience of community. Creating food and drink that sparks conversation erodes the growing trend of self-isolation in bars.
“Like, there were four or five days after that people kept saying ‘Man, Monday was awesome, dude. I had so much fun. I saw so many people that I knew there, I got a tattoo,’ and I’m, like ‘Hell yeah!” Lineback says. Pop-ups like “Sorry We’re Strange” reinvent the idea of a third place for Naptown residents trying to break away from routine.
“Especially with how horrible everything is right now,” Lord says, “it gives people, I think, something to look forward to. With it being, like, every three months, people can mark it on their calendars. We had someone say that it’s literally like a family reunion every time they go to our pop-ups.”
Lineback and Lord say that Daq & Gim will continue to host pop-ups throughout Indianapolis with a goal to eventually open a brick-and-mortar establishment, which would allow them to focus more on their craft and brand of hospitality—jogging in pace with The Vault and the rest of the best in Indy’s underground. One day, Hoosiers may be able to sit down at their bar, order an Olada Lote, and enjoy a story from a friendly bartender that answers the question, “Why would anyone put corn in a cocktail?”
Olada Lote Strange Bird
POTS & PANS PIE CO. SERVES UP
Holiday Magic
Written by Julia Hockman
Nestled in the heart of SoBro, Pots & Pans Pie Co. is working toward a lofty goal: to make the best pies in the world. It’s no small feat, and a commitment the pie shop has pursued since its humble beginnings in 2016.
Founder and Owner Clarissa Morley started the business at local farmers markets, later opening the storefront in 2018.
“I started the business with $1,000,” Morley said. “You essentially have zero overhead, and you can get a feel for whether or not you’ve got a product that can really take o .”
Today, Pots & Pans Pie Co. continues to sell at farmers markets across the city, including Broad Ripple, Carmel, Zionsville, and Garfield Park. The shop also o ers shipping nationwide.
Pots & Pans Pie Co. specializes in scratch-made sweet and savory pies, including frozen take-and-bake options. Using local, seasonal ingredients and their signature lard-andbutter crust, the monthly rotating menu ensures fresh o erings year-round.
This season is no di erent: November’s menu is full of tantalizing treats to adorn your holiday table. The current o erings include caramel pumpkin, maple pecan, and sweet potato pies. Plus, they o er a complete Thanksgiving dinner
pot pie, layered with mashed potatoes, roasted turkey, cornbread stu ng, gravy, and more.
Morley also provided a sneak peek into December’s menu, which will feature hot cocoa cream and eggnog icebox pies, among others.
While pie is a holiday classic, Morley believes pie is the perfect food year-round. And she’s right, it’s quite a versatile dish: sweet or savory, hot or cold, with limitless ingredient options.
“There are a lot of really trendy baked goods that come and go, but pies are something that we’ve been making for ages,” Morley said. “That felt really special to me.”
Morley isn’t stopping there. Pots & Pans Pie Co. recently opened The Clubhouse, a nostalgic trailside outpost at 54th and the Monon. The concept o ers mini pies, cookies, soft-serve ice cream, hot dogs, warm pretzels, and more. The concession stand for the community helps families re-create core childhood memories.
This holiday season and beyond, Pots & Pans Pie Co. is connecting the Indianapolis community one perfect pie crust at a time.
ROAST TENDERLOIN WITH MUSHROOM DIANE SAUCE
Who knew holiday prep can be as easy as marinate, roast, and serve? This Wellington-inspired recipe embraces the flavors like Dijon, rosemary, and mushroom without the technical skill and pu pastry—a layperson’s holiday dinner in the making.
INGREDIENTS
Marinade: beef tenderloin roast
2 teaspoons Dijon mustard
⅓ cup balsamic or red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon salt
black pepper
1 sprig rosemary
½ cup olive oil
Roast: shallot
2 sprigs rosemary
chopped vegetables (carrots, potatoes, or Brussels sprouts all work well here)
Mushroom Sauce:
chestnut mushrooms
cream butter
garlic
splash of Marinade (see above)
METHOD
Mix marinade ingredients in a bowl. Remove any packaging around your beef tenderloin and place the cut in a sealable container (a resealable plastic bag works well). Add marinade to the container, making sure the meat is completely covered. Refrigerate for 8 to 12 hours. If you’re doing this on the day of, any time is better than no time at all.
Preheat olive oil in a large saucepan over medium heat. Take your marinated tenderloin out of the refrigerator. Remove the meat and set the marinade aside. Begin to preheat your oven to 425° F.
On the stove top, raise the temperature of the pan to high heat, then add your tenderloin to the pan, searing on both sides. Chop shallots and vegetables that you’d like to roast alongside the beef. Once seared to golden brown, remove the cut to a roasting dish.
Add shallots, chopped vegetables, and a few sprigs of rosemary around the beef. Pour ½ cup of the marinade over the vegetables, then add an equal amount of water (this will help the meat retain moisture as it roasts, and prevent the vegetables from burning). Add the lid to your dish, or cover with aluminum foil. For foil, tent slightly so that it’s not pressing down on the meat.
Roast until the internal temperature
is around 135° F. Your butcher should be able to provide an approximate time based on the size of the cut, but this will generally range from 35 to 50 minutes.
While your tenderloin is in the oven, turn your attention back to the stove top. For a mushroom sauce, dice mushrooms and garlic. You’ll bring the saucepan used for searing back up to medium heat and deglaze the pan by slowly adding in the remainder of your marinade. Add butter to the pan, then your chopped garlic. Once the garlic is fragrant, add in your mushrooms. Let cook until the mushrooms have softened completely and the sauce has thickened, mixing frequently so nothing sticks and a film does not develop. Slowly stir in cream to your desired consistency. Add freshly cracked black pepper to taste. Remove the sauce from heat.
Once the beef tenderloin has reached the appropriate internal temperature, remove it from the oven and slice it to check that it’s done to the desired amount (if not, place it back in the oven for additional ten minute intervals until it’s the right color). Then, let the meat rest for a few minutes.
For serving, slice the tenderloin into ½ inch medallions. The mushroom sauce can be served over the meat or as a gravy over potatoes. Vegetables from the roasting pan should be fork tender and flavorful.
FOUR WHISKEYS TO STOCK YOUR HOLIDAY BAR
EVERY ISSUE, THE FOUR TOP SHOWCASES FOUR TOP-NOTCH CULINARY FINDS— RANGING FROM RECIPES TO RESTAURANTS TO COCKTAILS… AND MUCH MORE.
Written and photographed by Julia Hockman
As autumn leaves turn into winter chill and holiday gatherings draw near, there’s no better time to elevate your home bar with whiskeys that capture the season’s warmth and complexity. Whether you’re hosting intimate dinners or festive parties, these four distinct whiskey styles will ensure you’re prepared for any occasion, from crafting classic cocktails to savoring neat pours by the fireplace.
Elijah Craig Toasted Barrel
750ml - $79.99
elijahcraig.com
1. KENTUCKY STRAIGHT BOURBON: THE HEART OF AMERICAN TRADITION
Start with a quality bourbon, the cornerstone of any well-stocked bar. Bu alo Trace is a great entry point option, but choose Elijah Craig Toasted for a richer, more robust flavor profile. Look for a bottle with at least four years of aging and a mash bill heavy on corn for a well-balanced sweetness.
Bourbon’s vanilla and caramel notes make it perfect for holiday cocktails like bourbon punch or a warming hot toddy. Its versatility shines in both the classic Old Fashioned, ideal for pre-dinner sipping, and more festive creations incorporating seasonal ingredients like cinnamon, apple cider, or maple syrup. A good mid-range bottle will serve you well without breaking the budget, o ering enough complexity to drink neat while mixing beautifully in cocktails.
2. RYE WHISKEY: SPICE FOR THE SEASON
Rye whiskey brings a spice that perfectly complements holiday flavors. Its higher rye content creates notes of black pepper, cinnamon, and baking spices, creating sips that are practically made for winter entertaining. Try Hard Truth Sweet Mash Rye for a local favorite, sold uncut and unfiltered at full barrel strength. Angel’s Envy Rye o ers a sweet and smooth alternative, imparted by its Caribbean rum cask finish.
Rye turns a Manhattan into something special, with a spicy base that cuts through sweet vermouth with a dash of aromatic bitters. For holiday parties, try rye in a Paper Plane cocktail or muddle it with cranberries and rosemary for a seasonal twist. The grain’s natural spiciness pairs well with traditional holiday spices, making it a go-to for cold-weather cocktails.
hardtruth.com
Hard Truth Sweet
Mash Rye
750ml - $90
3. SINGLE MALT SCOTCH: ELEGANT AND COMPLEX
A single malt scotch adds a touch of sophistication to your whisky collection. Choose a Highland or Speyside for approachable complexity, o ering honeyed sweetness balanced with subtle smoke. Glenlivet is a popular option, with flexible cocktail options and a smooth taste straight from the glass. Tomintoul 16 year single malt scotch is also smooth and mellow, creating a gentler Speyside whisky. It’s easy to drink, with subtle notes of almond, anise and a wood spice finish—a perfect winter flavor combination.
Scotch is perfect for quiet moments during the holiday rush, whether it’s a dram neat or with a splash of water. For entertaining, it creates an elegant Rusty Nail when combined with Drambuie, or try it in a Scotch-based hot toddy with honey and lemon.
Stocking Strategies
In addition to these spirits, keep classic cocktail ingredients on hand: good bitters, sweet and dry vermouth, simple syrup, and fresh citrus. Don’t forget seasonal additions like cinnamon sticks, star anise, fresh cranberries, and apple cider.
The Glenlivet 15-year-old Single Malt Scotch 750ml - $89.99 theglenlivet.com
Jameson Black Barrel 750ml - $35.99 jamesonwhiskey.com
4. IRISH WHISKEY: SMOOTH HOSPITALITY
Round out your selection with Irish whiskey, known for its smoothness and approachability. Jameson Black Barrel is known for its rich complexity and makes for an excellent rye-based Old Fashioned. For a mild, sweeter option, opt for Writers Tears, known for its honeyed, citrus notes. Tripledistilled and often aged in bourbon barrels, Irish whiskey o ers warmth without intimidation, perfect for guests who might be new to whiskey. Its mellow character makes it excellent for co ee cocktails, essential during long holiday evenings. An Irish co ee becomes a dessert in itself, or try it in a holiday punch without overpowering seasonal fruits and spices. It’s the most versatile option for guests with varying whiskey experience.
These four whiskey styles provide the foundation for virtually any whiskey cocktail while o ering distinct tasting experiences for guests who prefer to sip neat. From the familiar comfort of bourbon to the intriguing complexity of Scotch, your holiday bar will be ready for whatever the season brings— whether that’s a cozy nightcap or a festive toast to ring in the new year.
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Cooking Up Hoosier Pride
THE WORLD FOOD CHAMPIONSHIPS
HEAT UP INDIANAPOLIS
Written by Melanie Brewer / Photos by Adam Grubb Media
Indy’s most delicious event and the world’s largest food sport competition, the World Food Championships, once again called Indianapolis home this year, drawing hundreds of competitors and thousands of spectators.
Over five days of competition, more than 400 teams battled for their share of $450,000 in prize money. Champions from each of the 12 categories advanced to the Final Table, where they competed for the coveted World Food Championship Crown and a grand prize of $150,000. Categories ranged from burgers and desserts to noodles, vegetarian dishes, and live-fire barbecue.
Competitors included self-taught home cooks, classically trained chefs, and dedicated “weekend warriors” who travel the world to compete. The WFC has also been featured in several network television productions, including “Chopped” and “The Biggest Loser,” and continues to be the focus of an annual docu-series showcasing the Final Table showdown.
EDIBLE INDY® JOINS THE JUDGING TABLE
Edible Indy® had the privilege of participating as guest judges for two standout competitions: the Biscuits and Jampionship and the Fire Woman Challenge.
The Biscuits and Jampionships’ Tea Party Challenge, presented by The Jelly Queens, brought fierce creativity to the table,
Mary Plummer’s “European Traveler” tea-themed platter earned her the Biscuits and Jampionship crown with a score of 98.875.
Judges for the Fire Woman Challenge deliberate at the World Food Championships in Indianapolis, evaluating each dish using WFC’s signature E.A.T.™ Methodology.
JUDGING AT THE WORLD FOOD CHAMPIONSHIPS
Dishes at the World Food Championships are evaluated using the o cial E.A.T.™ Method, which stands for Execution, Appearance, and Taste. Each category is scored separately, with Taste weighted at 50%, Execution at 35%, and Appearance at 15%.
Execution evaluates how well competitors accomplish their recipe and meet category requirements. Judges consider whether the dish came together as intended and if it aligns with its description. Errors like undercooked meat or soggy buns can lower scores.
Appearance measures visual appeal and presentation. Judges assess whether the dish looks appetizing and appropriate for its category. Only the primary dish is judged for appearance.
Taste is the most heavily weighted category, focusing on flavor balance and ingredient harmony. Judges score on a scale of 1 to 10, with 10 being perfect, and are instructed to judge objectively without personal bias.
Each entry receives multiple scores, with the lowest dropped before a computerized system determines the final rankings, often down to thousandths of a point.
Adam Grubb, founder of Adam Grubb Media and publisher of Edible Indy®, serves as a WFC guest judge.
Competitors delivered dishes to the judges amid a flurry of heat, creativity, and competition.
think “Bridgerton” meets “Game of Thrones” meets English tea party. Each competitor presented a themed three-tiered platter complete with tea pairings and fine china. Themes ranged from European travels to a Pride and Prejudice–inspired tea celebrating Jane Austen’s 250th birthday. The flavors were as charming as the presentations, mostly sweet, with a few savory touches from local meats and cheeses.
The standout performance came from Mary Plummer, whose “European Traveler” theme captivated judges and earned her a near-perfect score of 98.875, securing her the title of Biscuits and Jampionship Champion.
The Fire Woman Challenge, meanwhile, turned up the heat, literally. Female pitmasters competed headto-head for 90 minutes in a live-fire, no-electricity, no-menu-limit showdown. The competition celebrated skill, endurance, and bold creativity as chefs crafted their best dishes over open flames.
In the end, Maria Fernanda Molina Villalobos of Costa Rica claimed victory with her stunning shrimp tacos, impressing judges, including Adam Grubb, Edible Indy® publisher, with her vibrant flavors and flawless execution. Her final score of 98.375 earned her the title of Fire Woman Champion.
The World Food Championships not only brought world-class competition to the Hoosier capital but also highlighted the deep-rooted passion for food that thrives here year-round. From backyard grills to downtown kitchens, Indy’s chefs, makers, and food lovers continue to prove that the Midwest’s culinary heartbeat is as strong and as flavorful as ever.
For more information about the World Food Championships, visit worldfoodchampionships.com or scan the QR code.
Cookability & Design:
HOW FERGUSON HOME’S CARMEL SHOWROOM INSPIRES CULINARY LIVING
Written by Darcie Duranceau / Photos by Adam Gibson Architectural Photography and Ashley Hairston
The kitchen is often called the heart of the home, but those who truly love to cook know that the heart beats best when the space appeals to all five senses. This space demands a perfect marriage between high-end design and flawless functionality, creating an environment where culinary creativity thrives. That is exactly what’s in store with Chef Kat in Ferguson Home’s Carmel Showroom—heart and inspiration.
Ferguson Home strives to be a true one-stop shop, providing a seamless experience for customers by o ering plumbing, lighting, appliances, cabinetry, and hardware in real world applications—see it, touch it, experience as it could be used in your own home. Senior Showroom Manager, Natalie Gertiser, explains that the Carmel location serves as a powerful source of inspiration, showcasing the industry’s largest selection and the newest design trends.
The showroom actively demonstrates the concept of cookability with three working kitchens staged in realistic vignettes. These spaces don’t just display fixtures; they showcase what the applications could look like in a finished home.
Chef Kat Weathers is bringing her Le Cordon Bleu training and 15 years of culinary expertise to the showroom. By hosting cooking demonstrations and event preparation,
Chef Kat allows customers to see how the products can be used in everyday life. This expert insight transforms the selection process, helping homeowners envision how a specific oven’s interface works or how a faucet’s placement impacts food prep, ensuring the final design is tailored not just for looks, but for the homeowner’s unique culinary lifestyle.
The greatest challenge in a renovation is coordinating multiple suppliers, but Ferguson Home mitigates this by providing a comprehensive selection under one roof. Whether a customer is planning a full remodel or a smaller refresh, they can find everything needed to bring their vision to life—to bring a strong heartbeat back to their homes, maybe even recreate some of the flavors of the amazing Chef Kat.
For anyone ready to plan a new kitchen, Natalie Gertiser recommends a visit to experience the space firsthand. “Come check out all the newest products and trends as we have over 22,000 square feet of inspiration and products to look at.”
By prioritizing both visual appeal and practical function, the Ferguson Home Carmel showroom proves that the true luxury of a kitchen is found in its ability to support the life lived—and cooked—within it.
CHEERS TO THE SEASON HolidayCocktails
Assembled by Bailey Shelton from Local Bartenders
Each year, Indianapolis is alive with holiday pop-ups for the season. Whether you’re sipping from a dome along Geist Reservoir, enjoying the view of lights from a rooftop, or cozied up at home with friends and loved ones, these cocktails are sure to be toast-worthy.
SMOKE SHOW
Huse Culinary
This smokey sweet bourbon citrus cocktail is currently on the menu at multiple Huse restaurants, including HC Tavern and Harry & Izzy’s. Bartenders Maia McIntosh and Lauren Mull collaborated to create this warming drink with a bit of flair. There are a few di erent methods for adding smoke to cocktails; this recipe uses a lid smoker that’s easy to get as an at-home mixology kit. The spectacle of the smoke peeling from the glass makes for an excellent party trick.
INGREDIENTS
1 ½ ounces Maker’s Mark bourbon
¼ ounces lemon juice
¾ ounces pineapple juice
¾ ounces honey syrup
1 bottle Owen’s soda water
Garnish: dehydrated lemon
METHOD
Add a smoker to the top of the tumbler glass. Add wood chips to the smoker and set it ablaze. Close the lid quickly.
Add all ingredients except soda water to a mixing glass with ice and shake vigorously for 20 seconds.
Take the smoker o the tumbler and add ice to the glass. Strain the cocktail over the fresh ice. Top with soda water. Garnish with dehydrated lemon.
COCONUT CURRENT
Clancy’s Hospitality
A toasty holiday cocktail requires just a bit of at-home mixology, with a fun warm result. With two types of rum and a delectable coconut cream, this recipe balances dark and light to last the long nights. You can find bartender Claire McGuinness’ coconut creation at both Grindstone Public House and Grindstone on the Monon. For those making it at home, the honey and cinnamon syrup and coconut cream also pair well with co ee for a coconut mielle.
INGREDIENTS
1.5 ounces Plantaray Dark Rum
1 ounces Hard Truth Toasted Coconut Rum
1 ounces coconut cream* (2 parts milk, 1 part cream)
.75 ounces honey cinnamon simple syrup**
METHOD
Build in shaker, shake and pour over fresh ice into double rocks glass rimmed in cinnamon sugar, dust with nutmeg.
*Coconut Cream
House blend of one part real coconut cream and two parts coconut milk.
**Honey Cinnamon Simple
Mix one cup hot water, one cup honey and one tablespoon cinnamon until dissolved. Let cool to room temperature before refrigerating.
Christmas in Hawaii
PHOTO
CHRISTMAS IN HAWAII
Sahm’s Hospitality Group
This combination of island spirits and Christmas flavors is ideal for a themed party. Channel your inner Santa in sunglasses and board shorts, and sing “Mele Kalikimaka” as you mix up this blend of whiskey, cranberry, and ginger beer.
INGREDIENTS
2 ounces bourbon whiskey
¾ ounces rosemary cranberry syrup*
¾ ounces lemon juice
¼ ounces angostura amaro
2 dashes tiki bitters
Top with ginger beer
METHOD
Combine all ingredients in a tin with ice and shake. Strain into a Collins glass and fill with ice. Top with ginger beer and stir slightly.
Garnish with cranberries, rosemary, and a dehydrated lemon.
*Rosemary Cranberry Syrup
Combine 1 quart cranberries with 1 quart granulated sugar and muddle cranberries. Place over medium heat and add 3 sprigs of rosemary. Cook until cranberries are softened, add 1 quart of water, and cook until all sugar is dissolved. Let your mixture come to room temperature and strain.
SUGAR PLUM FAIRY
Provision
From lead bartender Sarah Brown, Provision is serving up this mix of fruit and spice that will dance in your head all season long. Elite home bartenders will have a bit of a shopping list in store, or enjoy the industrial-meets-fine-dining atmosphere of Provision for a sample of the seasonal menu from the experts.
INGREDIENTS
1 ½ ounces reposado tequila
½ ounces plum whiskey
½ ounces cranberry orange cinnamon syrup
¼ ounces Licor 43
¼ ounces Cointreau
¼ ounces Alchermes
¾ ounces lime juice
METHOD
Rim a chilled cocktail glass in sugar and set aside. Assemble in a shaker, shake, then pour into glass, and serve.
Sugar Plum Fairy
Good Intentions,
Great Flavors
NOURISHING HABITS FOR THE NEW YEAR
Written by Lexi Mohr, OTD, OTR/L
What an amazing time of year. The slate is clean, and we get to set fresh intentions for the months ahead. And let’s be honest: Many of those goals involve food.
Food can feel overwhelming these days. Diets, rules, “good” lists, “bad” lists—it’s exhausting. But what if this year we did things di erently? Instead of chasing restrictions, what if we approached food with gratitude and curiosity? Imagine how that could not only reshape our eating habits and bodies, but also bring peace to our minds.
Over the years, I’ve supported people through every type of eating struggle—restriction, bingeing, body image battles, you name it. What I’ve found is simple: Most of us have a complicated relationship with food. But here’s the good news: we can change that.
Food isn’t just fuel, it’s joy. It’s the smell of dinner simmering
LEXI MOHR’S TIPS FOR WELCOMING A NOURISHING MEAL:
• Pause and breathe, give thanks for your food’s journey
• Say a rmations about your meal supporting your life
• Eat slowly, rest your fork between bites, and savor each moment without phones or TV
on the stove, the laughter around a restaurant table, a recipe passed down through generations. Food is life force, literally. Fresh, colorful ingredients from the earth carry nutrients and energy that our bodies thrive on. And when we slow down and enjoy a meal mindfully, our bodies actually digest and absorb those nutrients better. Science shows it: Slowing down reduces gas, bloating, and inflammation while boosting energy and balance (Akans, 2023). Most importantly, it helps us release the guilt around what we eat so we can savor food with freedom and joy.
So maybe this year we shift our goal to trusting our bodies again. They are wise, miraculous, and built to guide us, if we listen. One day that might look like wild-caught salmon from Kona Jack’s Fish Market with farmers market veggies, another day fresh seasonal fruit, or simply a night out with friends at 9 th Street Bistro and its delicious flavors.
Let’s leave behind rigid rules and step into gratitude, abundance, and trust. This is where we thrive.
Bon appétit, and cheers to a mindful, joyful journey with food!
YOUR NEIGHBORHOOD LAWN SERVICE –CUSTOMIZED FOR YOU
At GreenImage, we’re more than just a lawn care provider—we’re your neighbors.
We offer custom maintenance packages tailored to your property’s unique needs. Choose the services that work best for you:
MOWING & EDGING – Keep your lawn looking sharp and well-maintained
FERTILIZATION & WEED CONTROL –
Ensure a lush, green lawn all season long
MULCHING & BED MAINTENANCE –
Refresh your landscape with neatly maintained beds
AERATION & OVERSEEDING – Strengthen roots and promote thick, healthy grass
SEASONAL CLEANUPS – Clear away leaves and debris for a tidy yard year-round
SHRUB & TREE CARE – Expert trimming and care to enhance your property’s beauty
IRRIGATION MAINTENANCE –
Keep your system running efficiently for optimal watering
Try our new AOT (aerating, overseeding and top dressing) Program. It’s the solution you’ve been waiting for!
ADDRESSES ROOT CAUSES – AOT proactively improves soil structure, nutrient absorption, and promotes long-lasting growth
ECO-FRIENDLY DESIGN – Made from organic materials, AOT is a safe alternative to chemical-heavy solutions
SUSTAINABLE CHOICE – Aligns with growing interest in organic and sustainable practices
VERSATILE SOLUTION – Addresses uneven growth, bald patches, and helps create a lush, healthy lawn
POSITIVE IMPACT – Benefits both your property and the environment
Dan Weingart Owner, GreenImage Landscape & Design
A LOOK INTO THE BIZARRE AND WONDERFUL WORLD OF FOOD AND LIFE.
WHAT THE GRUBB?
HARVEY WHO?
By Adam Grubb, Publisher
Harvey Specter might have conquered the courtroom on “Suits,” but long before him there was another Harvey with a far less glamorous legacy: the Harvey Wallbanger. This drink was born in the 1950s, and legend has it that a California surfer named Harvey got so hooked on the mix of vodka, orange juice, and Galliano that he would stumble out of the bar and bang into the walls on his way home. That is the story. And I believe none of it.
The Harvey Wallbanger is not exactly a showstopper. It is a screwdriver with a dumb hat. Galliano, the vanilla-like liqueur, is something you buy when you’re finishing your bar in your basement, you know, for looks. And Galliano, with its licoricemeets-medicine flavor, is the sort of thing you either love or instantly regret.
Now the bartender has to excavate that forgotten bottle of Galliano from the dusty back row, climb a ladder, pour an ounce, and wonder why you hate them.
The drink had its moment in the 1970s, plastered across magazine ads and even turned into a mascot, a cartoon Harvey Wallbanger with a goofy smile and surfer shorts. Yes, that happened. For a brief time, Harvey was America’s favorite drinking buddy. Then, like shag carpet and fondue sets, he faded into obscurity.
Today, the drink survives mostly as a curiosity. A relic of when cocktail culture thought “add Galliano” was a revelation.
So here’s to you, Harvey Wallbanger. Loud name, simple recipe, and a legacy that proves not every trend ages well.
Ordering one in a busy bar feels like cruel comedy:
“Hey, grab me a beer.”
“I’ll take a vodka soda.”
“And I’ll have a… Harvey Wallbanger.”
of the Huse
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