Zionsville Magazine September 2017

MAGAZINE

SEPTEMBER 2017

Barn Bliss

THE BARN IN ZIONSVILLE OFFERS RUSTIC ELEGANCE & COUNTRY CHARM FOR WEDDINGS

Pe r s o n a l T r us t s a n d E s t at e s

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PUBLISHER Tom Britt

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CREATIVE DIRECTOR Austin Vance

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EDITORIAL MANAGER

BARN BLISS: THE BARN IN ZIONSVILLE OFFERS RUSTIC ELEGANCE & COUNTRY CHARM FOR WEDDINGS

As a little girl riding horses on her family’s farm in Zionsville, Sarah Agee never dreamed that one day her functioning horse barn would be converted into a stunning wedding venue where brides and grooms would exchange vows. But that’s exactly what transpired.

7

29

Josh Brown

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SEPTEMBER WRITERS

Christy Heitger-Ewing Jon Shoulders / Matt Keating Matt Roberts

SEPTEMBER PHOTOGRAPHERS Amy Payne / Brian Brosmer

SHOP LOCAL! Help our local economy by shopping local.

Advertising supporters of the Zionsville Magazine offset the costs of publication and mailing, keeping this publication FREE. Show your appreciation by thanking them with your business.

4 Barn Bliss: The Barn in Zionsville

Offers Rustic Elegance & Country Charm for Weddings

20 Meet “Clony” Dungy: Mike Bostic Bears a Striking Resemblance to Colts Hall of Fame Coach

7 Born to Bulid: David Rausch Studio 25 St. Vincent Cancer Challenge in Zionsville Taking on Big Projects

11 What Happened to Good

Sportsmanship? Former High School, College and Pro Refs Say it’s Getting Worse

14 September’s Luckiest Hoosier Alive: James Thompson

Coming Up Sept. 16

26 Bon Appétit: Auberge Brings

Unforgettable French Cuisine to Zionsville

BUSINESS SPOTLIGHTS ARE SPONSORED CONTENT

The Zionsville Magazine is published by Towne Post Network, Inc. and is written for and by local Zionsville area residents. Magazines are distributed via direct mail to more than 10,000 Zionsville area homeowners and businesses each month.

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29 Hidden in Stonegate: The Carolina Grill Celebrates 10 Years in Zionsville

17 Hit the Road: New App-Based Delivery Service Gaining Momentum in Indianapolis & Beyond

atZionsville.com TownePost.com atZionsville.com / SEPTEMBER 2017 / ZIONSVILLE MAGAZINE / 3

Barn Bliss

THE BARN IN ZIONSVILLE OFFERS RUSTIC ELEGANCE & COUNTRY CHARM FOR WEDDINGS

Writer / Christy Heitger-Ewing Photographer / Brian Brosmer & Submitted

As a little girl riding horses on her family’s farm in Zionsville, Sarah Agee never dreamed that one day her functioning horse barn would be converted into a stunning wedding venue where brides and grooms would exchange vows. But that’s exactly what transpired.

Several years ago, Agee, who owns Plum & Poppy Weddings, a full-service wedding planning and design company, noticed a trend in her client requests.

“I was doing a lot of barn weddings,” Agee says. “So, it got me thinking that perhaps I should consider converting the family barn into a beautiful spot where my clients could tie the knot.”

She consulted with her father, Randy Keeker, who co-owns the property. He was on board so they renovated the 1,800 square-foot space, and in 2013 opened The Barn in Zionsville for business.

Agee admits that initially it was difficult for her to envision this space that once housed hay, horseshoes, saddles and pitchforks as a

place suitable for a fairytale wedding. With time, however, she began to see the barn through the lens of prospective brides.

The rustic ambiance appeals to clients, though Agee spiffs up the space by hanging soft lighting and chiffon drapes and by using gold chiavari chairs to make the location feel more formal.

“We incorporate some high-end aspects that add elegance,” Agee says. “That’s definitely our niche in regard to barn weddings.”

Other fun touches include the fact that Agee’s childhood Shetland pony,

4 / ZIONSVILLE MAGAZINE / SEPTEMBER 2017 / atZionsville.com

Merryleggs, still resides on the property for all the guests to admire.

“We got her when I was 5 years old. She’s now 29 — a grandma — but still so very sweet,” she says.

Bride Stephanie gushed about the gorgeous venue and the appreciation of accessories, including the barrels, bronze bike and spools. But it was Merryleggs who made the biggest impression.

“The pony was a hit with our guests,” she says.

Agee’s background is in catering and restaurant management. When she attended culinary school in upstate New York, she worked in weddings and dreamed of one day helping brides make their dreams come true.

Agee enjoys working with a wide range of clients, each of whom has their own ideas for how to make the day special. And because Agee allows them to select their own vendors, her brides and grooms don’t feel pressured to spend more than they can afford.

Now, she holds approximately 30 weddings a year at the Barn (which can hold up to 150 guests), hosting events from April through October. Though these months have the greatest potential for nice weather, Agee and her staff have ways to both warm up and cool down the Barn should temperatures creep to one extreme or the other.

“That’s one big point of distinction for us because most wedding venues have a controlled list of vendors,” Agee says.

“Because we let our clients choose their vendors, every wedding feels different.

We’ve seen everything from fine dining plated food to BBQ buffets to food trucks and everything in between.”

atZionsville.com / SEPTEMBER 2017 / ZIONSVILLE MAGAZINE / 5

Sarah Agee co-owns The Barn in Zionsville.

In a world of change, our focus is steadfast.

Groom Brandon notes because the Barn is privately owned, his family saved a good deal on catering and alcohol.

“When searching other venues, we found a lot of hidden fees whereas at the Barn it was a flat fee, which helped make the rest of our planning much easier and less stressful,” he says.

Wendy, who walked down the aisle in 2014, says the Barn boasted all of the qualities she was looking for in her wedding: shabby chic, rustic and country.

“Sarah is very open when it comes to decorating and [achieving] the vision you want,” Wendy says. “We even had an old ford truck of my husband’s grandfather that we used in some of our wedding photos.”

Agee thinks that folks are drawn to a family-owned and operated business.

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“We take a personal approach to taking care of our clients,” Agee says. “It’s just me and my dad, and my husband is a huge help, too. We enjoy being part of a day that families will remember forever.”

To learn more, visit thebarninzionsville.com.

6 / ZIONSVILLE MAGAZINE / SEPTEMBER 2017 / atZionsville.com

Born to Build DAVID RAUSCH STUDIO IN ZIONSVILLE TAKING ON BIG PROJECTS Writer / Christy Heitger-Ewing Photographer / Brian Brosmer

David Rausch began dreaming of becoming an architect when he was in seventh grade.

“My father owned a roofing business and was in construction so he probably planted the seeds, but I was drawn to the field back then and my focus has never shifted,” says Rausch, who now owns David Rausch Studio, a boutique architecture and interior design firm located in the Village of Zionsville.

A service-oriented firm, they do customized work to fit their individual clientele’s needs.

For that reason, they stay busy doing everything from faith centers to fire stations, hotels to houses, restaurants to rec centers.

About one-third of the firm’s work is custom single family residential, a third is hospitality work, such as hotels, restaurants, and clubs, and the remaining third is a variety of office buildings and lifestyle projects.

For example, the firm just concluded a renovation at the Plainfield recreation facility, they’re currently involved in early schematic design work at a Jewish community center, and they’re also erecting a hotel in downtown Ft. Wayne. In addition, Rausch is the architect of record for the downtown Indianapolis Marriott renovation

— a project that is a year in with a little over a year still to go.

The firm just finished doing architectural and interior designer work for DK Pierce, the first office building to be built in Creekside Park. They are also involved in building multiple homes in Zionsville, a handful of commercial building renovations, some Main Street façade renovations, as well as the Lemon Bar renovation.

Although many architectural firms have a tendency towards specialization, Rausch and his five-person team are fueled by tackling new projects that enable them to grow as professionals.

atZionsville.com / SEPTEMBER 2017 / ZIONSVILLE MAGAZINE / 7

Landscapes Unlimited project completed by David Rausch Studio.

“Each of our clients is very personal to us,” Rausch says. “We see ourselves as collaborators first and vendors second.”

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At the Indianapolis area’s largest locally owned national bank, our private bankers have a time-tested way of doing

take a genuine interest in your well-being and financial health. And every private banker has the authority to make the prompt decisions that can favorably impact your bottom line. So if you’re looking for someone

“Probably 80 percent of our work extends outside of Boone County, but we aspire to do more local projects,” says Rausch, a Zionsville resident since the mid-80s.

who’s ready to shake your hand and send a text, call Lindsay Harmon at 317-261-2270.

Service is something she takes personally.

He and his wife, Deidra, moved to the area more than three decades ago with the intent of staying briefly before returning to their Ohio roots. Central Indiana turned out to be a great place to live, work and raise a family (they have three grown children) so they stayed put. He plans to follow suit with his career.

Lindsay Harmon Vice President, Private Banker NMLS #1253815 www.nbofi.com

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“Discussing the why behind a project enables me to bring a creative flavor that will result in something that’s more fulfilling for the client and perhaps even exceeds their initial expectation,” Rausch says.

Most of the firm’s work is by referrals, which have spread far and wide as evidenced by the fact that the team just completed a project in Colorado, a house in Santa Fe and additional work in Washington, D.C. and Baltimore.

things. They put the client first. They ask questions and

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Therefore, when he first meets with a client, Rausch asks them why they want something done a certain way rather than what they want done.

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“Truth be told, I don’t ever see myself retiring,” Rausch says. “I get up every day, excited about what I do. Why stop now?”

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WHAT HAPPENED TO GOOD SPORTSMANSHIP? FORMER HIGH SCHOOL, COLLEGE AND PRO REFS SAY IT’S GETTING WORSE Writer / Matt Roberts Photographer / Brian Brosmer

In 2015, two high school football players in Texas attacked a referee during a game, with one of them knocking him to the ground and the other spearing him in the back with his helmet. A coach later admitted ordering the attack due to “bad calls”.

Last year in Beech Grove, a youth football coach was arrested for assaulting a referee during a game between two teams of second-graders. For as long as there have been competitive sports, fans, coaches and players have criticized officials. But there is

a growing sense that anger at bad — or even just adverse — calls has slipped the leash and mutated into abuse and, in some cases, violence.

Chris Purvis is a seasoned lacrosse official who sits on the board of the Indiana Lacrosse Officials Association.

“Sportsmanship has absolutely gotten worse,” he says. “What’s really alarming to me is the behavior of young players. They’re disrespectful not only to officials, but to their opponents. Kids will make an obvious foul, and they’re throwing up their hands, like ‘Are you kidding me?’ Meanwhile, the TownePost.com / SEPTEMBER 2017 / INDY METRO

coach isn’t reinforcing what they did wrong.

He’s saying the official was wrong, so that just perpetuates the behavior.”

Purvis says that summer travel league tournaments are even worse.

“I worked a summer game this year where parents were literally fighting in the stands, and the police were called,” Purvis says. “For a contest between eight-year-olds. We’ve lost a lot of officials who just say, ‘I don’t need this.’"

While participation in youth sports is exploding, the pool of qualified officials is

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decreasing. The National Federation of State High School Associations (NFHS) estimates that for every 10 new officials, only two will sign up for a third season. A dwindling roster of officials means a constant struggle to staff games.

Mark Baltz has spent the past 50 years officiating at every level, from high school and college basketball and football to 25 years as an NFL head linesman.

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“Youth leagues and their legal people are insisting that the officials be licensed,” Baltz adds. “So, it’s supply and demand. They’re getting young kids licensed, but that doesn’t mean they know what they’re doing. They have no experience, but they’re out there doing youth league games with two officials watching two teams of 11.

It’s impossible.”

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“A fight broke out on the floor,” he says. “Parents started jumping in from the stands. Security did a great job, and it could have been a lot worse, but it was a large school sectional between traditional rivals, and some of the officials only had

Former NFL official, Mark Baltz.

three or four years of tournament experience. If you haven’t worked that type of game, you’re going to be overwhelmed.”

In April of this year, NFHS embarked on a national recruitment campaign focused on encouraging high school athletes to stay involved in sports by getting their officiating license.

But most areas of the country have continued to see a reduction in the number of people willing to put on a striped shirt.

More than 20 states have found it necessary to enact criminal penalties against fans who attack referees. In Kentucky, it's now a Class D felony to “intentionally cause or attempt to cause physical injury to a sports official.” Similar legislation was proposed in Indiana but has yet to be passed.

Some leagues have addressed the sportsmanship deficit by increasing the severity of penalties for bad behavior. Indianapolis Catholic Youth Organization (CYO) has imposed a policy of disqualification for players or coaches on the first technical foul for high school games.

Maybe the problem is rooted in the overall coarsening of public behavior or the general lack of tolerance in society.

“I think it’s the pressure,” Purvis says.

“Pressure on players and pressure on parents. Everybody wants their kid to be a Division I star.”

9/30/2017.

TownePost.com / SEPTEMBER 2017 / INDY METRO

SEPTEMBER'S LUCKIEST ALIVE James Thompson SUBMIT YOUR STORY ONLINE AT TOWNEPOST.COM! If you are chosen, you'll win dinner for two at the Homestretch Steakhouse and $100 each in gambling comps.

You must be 21 years of age or older to participate.

BUTTERFLY BLAST Writer / Christy Heitger-Ewing

“How did you spot the trap? Thompson asked.

In 1971, Carmel resident James Thompson was in Vietnam where he was assigned as an advisor to the field maintenance unit of the Vietnamese Air Force division. The Chinook helicopter rotor blades were made of a composite sandwich material that was a fiberglass over a honeycomb and it had the bad habit of unbonding. Though they had a test set to check for issues, it often went on the fritz. One day, Thompson was tasked with finding a helicopter pilot to fly the test set from Bien Hoa Air Base to the Army’s depot ship at Vung Tau for repairs.

“It’s an old VC trick in which they set up butterflies,” the pilot explained, using his hands to imitate the broad wings of a butterfly.

“They’re the size of two ping-pong paddles and painted to blend in with the grass. When the rotor downwash hits them, they collapse like this.” He moved his palms from a spread-out position to a praying pose. “That sets off Claymore mines all around the landing zone that detonate horizontally, making mincemeat out of a Huey and everyone inside it.”

“I located a seasoned army pilot on his third tour in Vietnam,” Thompson says. On their way back from Vung Tau, they got a radio call asking if they could pick up an American chaplain and drop him at a leper colony to distribute food and clothing. They agreed, so after dropping off cargo for the Vietnam Air Force, they picked up the chaplain and two security guards.

“I’d brought along my camera and was snapping photos of the lush, green countryside,” recalls Thompson, who grew suspicious as they approached the leper colony and didn’t see a soul in sight. “It seemed odd since usually a mob of people is waiting to swarm the chopper to receive the precious cargo.”

“You clearly saved our bacon today,” said Thompson, who had a wife and two young daughters back home.

It seems it was radio communication that gave the Viet Cong the chance to set the trap.

“The VC listened on every frequency, so when they heard that we were going to drop off the test set and pick up the chaplain and his supplies, that gave them plenty of time to set up the mines,” says Thompson, who was in Vietnam for just one year. During that year, he got shot at a handful of times, always when he was in a chopper.

“They were lousy shots. They always hit the tail rotor,” Thompson says. “The near-landing at the leper colony was the only time I ever was in real peril over there.”

As they were letting down, suddenly the pilot pulled up on the collective control so violently that it threw the chaplain and his guards to the floor. Thompson reflexively reached to grab one of the Despite the peril, Thompson says he enjoyed his tour in Vietnam. guard’s M-16 rifles from flying out the open side door.

“I grew to really like the Vietnamese,” Thompson says. “They’re “What was that about?” Thompson called to the pilot on his headset. clever, wonderful, industrious people.”

“The landing zone was mined,” the pilot responded.

The close brush with death left Thompson shaky, though even as they returned to Bien Hoa he thought, “Hey, this is a war zone. This kind of thing is expected.”

Thompson, who was raised in Indianapolis, attended Arsenal Tech High School, and received a degree in aeronautical engineering from Purdue, served 23 years in the Air Force before retiring as a lieutenant colonel in 1980.

“I’m a very lucky guy to be here,” Thompson says. “Had I used Nevertheless, back at the base, Thompson was eager to learn details. another pilot that day, I would probably not have survived.”

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Proper fall fertility helps the turf plant recover from the summer stress and store energy in its root system over winter. This allows for a healthier, greener lawn in the spring. We have heavy clay soils throughout central Indiana. Fall is a great time to aerate, over seed or add an organic boost. The aeration allows for soil movement to relieve compaction in your clay soils and to increase macropores in the soil.

Fall is also the best time to do any seeding in your lawn and to develop your turf for the coming year. An organic boost can help with building the soil by developing organic matter in the soil. Increased organic matter helps provide the nutrients required by the turf and helps build sustainability of the lawn. A quality weed control in the fall helps reduce the weed population in the spring.

Visit Total Lawn Care online at tlcindy.com for additional information.

HIT THE ROAD

NEW APP-BASED DELIVERY SERVICE GAINING MOMENTUM IN INDIANAPOLIS & BEYOND Writer / Christy Heitger-Ewing

A new app-based, peer-to-peer delivery service is gaining momentum in Indianapolis. Roadie, a less expensive, more convenient way to ship items of all shapes and sizes, is also a fabulous way for folks looking to make a few extra bucks as it’s designed for those who are already headed in a specific direction to pick up and deliver items along their route.

“It’s similar to Uber and Lyft, but it moves things rather than people,” says Kelly Bailey, who has worked as a Roadie drive for about a year. “Let’s say you’re taking a road trip to the Ozarks. Just open up your Roadie app, plug in your destination, and find out if there are any gigs available along the way.”

Marc Gorling, founder and CEO of Roadie, got the idea for his app-based shipping company when he was working on a home renovation project and wanted to find an economical and efficient way to ship boxes of tile to his house from a few hours away.

“What if someone was already headed in this direction?” he thought. “If they were coming this way anyway and were willing to transport those tiles for a fee, we would both stand to gain.”

A customer who has an item to send simply posts a gig online or on their phone. Then Roadie matches them with a driver who is already going that direction. Senders not only save money on shipping but on not having to box or package their items.

Plus, they enjoy personalized pick-up and delivery service.

TownePost.com / SEPTEMBER 2017 / INDY METRO

Bailey notes that Roadie is a great way to earn extra cash when you’re going on vacation. It’s also ideal for college students who need extra bucks for books or coffee or retirees who may appreciate making a little extra dough during their post-career travels.

“It’s not a full-time job, by any means, but it’s a convenient way to make some extra cash,” says Bailey, noting that thanks to money earned from Roadie, her daughter will graduate from Purdue this year debt-free. “I’m hyped about the service — not just for the company but also for the community. There are many opportunities for residents in Indianapolis to make money driving for Roadie.”

For those interested in becoming a driver, all it takes is to sign up, create gig alerts and make offers on gigs you can take. Convenient and easy, drivers set their own schedule and earn rewards such as roadside assistance and free food from Waffle House.

Cost for shipping items is calculated based on weight of the item and distance traveled. Most local gigs will cost between $8 and $50, while long-distance gigs with oversized items may cost up to $650. Shipping pets is more but Roadie uses people who are certified to deliver animals cross-country and who make frequent stops along the way to feed, exercise and provide extra TLC to their precious cargo.

“Anything that’s hard to ship you can move with Roadie — furniture, televisions, bikes, golf clubs,” Bailey says. “We do everything but haul vehicles.”

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FALL INTO HOME AND OUTDOOR LIVING NEW SUBURBAN INDY SHOW AT GRAND PARK COMING SEPT. 21-24 Suburban Indy Shows will be opening the doors of Grand Park to the neighborhood for the Suburban Indy Home & Outdoor Living Fall show starting on Sept. 21-24.

The event will be located at Grand Park in Westfield.

As a brand new venture, the Home and Outdoor Living Fall show will merge interior and exterior design experts into the same venue. Attendees can expect to connect with local, suburban businesses to discuss landscape, home improvements and home building needs, as well as sample and purchase local food, shop local artists, purchase décor from local garden centers and find out what’s “on trend” for the upcoming seasons.

Parking is free, compliments of Central Indiana Chevy Dealers.

Suburban Indy Shows believes wholeheartedly in supporting their neighbors. Ten percent of ticket sales will be donated from the Home and Outdoor Living Fall show to the Sunshine Social Club, an organization that is dedicated to serving adults with intellectual disabilities.

For more information on the Suburban Indy Home & Outdoor Living Fall Show, as well as other upcoming 2018 shows, visit suburbanindyshows.com.

Suburban Indy Shows is the creation of north side local, Donell Heberer Walton.

She is a 17-year veteran in the production of large-scale consumer shows, having led the Flower and Christmas (among other) shows at the Indiana State fairgrounds for many years.

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MEET "CLONY" DUNGY MIKE BOSTIC BEARS A STRIKING RESEMBLANCE TO COLTS HALL OF FAME COACH

INDY METRO / SEPTEMBER 2017 / TownePost.com

Mike Bostic shows off his "Colts Cave" with his sons Emerson and Michael.

Writer / Jon Shoulders Photographer / Brian Brosmer

The similarities between Mike Bostic and former Indianapolis Colts head coach Tony Dungy are far from strictly physical.

It is the striking physical likeness that initially prompted Bostic to don the guise of what he calls Clony Dungy for Colts home games and special events like the Pro Football Ultimate Fan Association’s (PFUFA) annual four-day summer event in Canton, Ohio. But the coaching philosophies and professionalism Dungy brought to bear as a coach provided the true inspiration for Bostic — not only in assuming the appearance of the beloved football figure, who served as Colts coach from 2002 through 2008, but also in his own 15-year career as a sports coach.

says Bostic, who began his coaching career alongside his former tennis coach at Lawrence North High School before coaching tennis at Carmel High School from 2000 to 2015. “He put the players first, and he put his family first. He based his coaching on principles that I could really relate to. It’s kind of a tribute to him and all he did for Indianapolis.”

he cut up a sweater to resemble a sweater vest and transformed a pair of his wife’s earmuffs into a makeshift headset.

“It was hysterical seeing people’s reactions,” Bostic recalls. “A few years later my wife surprised me with Colts season tickets.

When we were leaving the first preseason game, some lady that passed me on the street said, ‘Hey, you look like Dungy!’

I wasn’t even dressed like him. I’ve been going to every game since, for the last four seasons, dressed like coach Dungy, and it’s just a blast. I get a lot of double takes.”

Something about Dungy’s successful coaching approach, which led to a Super Bowl championship in 2007, must have rubbed off on Bostic. The northeast Indianapolis native and Ball State University grad won eight state championships as head During Bostic’s first trip to Canton for the annual PFUFA event, Dungy happened to coach during his 15 years coaching tennis be speaking at a local church nearby. Bostic for the Carmel Greyhounds. ended up attending the speaking event, and was afterwards finally able to shake In 2009, Bostic accompanied his sons the hand of the man he admires – and Emerson, 14, and Michael, 12, to the resembles – so much.

Indianapolis Zoo’s annual Halloween “It’s more than just a costume for me, ZooBoo event and, on a whim, decided to because when I was coaching I really tried to throw together an impromptu Tony Dungy “Last year I got to meet him again at the emulate how he approached his profession,” costume. To approximate the Dungy look, Steelers game on Thanksgiving,” Bostic says.

TownePost.com / SEPTEMBER 2017 / INDY METRO

“He’s been really great. He follows me on social media, and he’s a good sport about it.

I told him that it’s fun for me, but it’s also in honor of a great coach and a great person.”

This year marks Bostic’s twentieth as a physical education teacher at Forest Dale Elementary School, and in 2015 he decided to retire from coaching tennis to free up time with his family. The Clony Dungy persona isn’t his only family-oriented hobby these days. When his basement flooded last year, Bostic decided to renovate the space into what he calls a Colts Cave, including a painstakingly detailed, smallscale replica of Lucas Oil Stadium. With no woodworking experience, the diehard Colts fan studied countless photos of the stadium, bought the necessary materials and got busy.

“There’s still stuff I want to add to it, like figures of the entire Super Bowl roster from the ‘06-‘07 championship team,” he says. “That’ll be a good winter project to go down there and work on that. It’s a nice stress relief.”

That’s only one of several ongoing projects that keep Bostic occupied these days. A few years back, he fashioned a Lego figurine to resemble Dungy for he and his kids to play with. They began taking staged photos of what they affectionately called Lego Clony Dungy, and a request from a colleague prompted a huge idea for the tiny figurine.

“A coworker of mine at school said she was going to Texas to see her son graduate from the Air Force, and asked to take the

Bostic and his sons got to meet former Colts head coach, Tony Dungy, last year.

Lego Dungy and take pictures around San Antonio,” Bostic says. “From there, I created a Facebook page and got it into my head that I was going to send the figure with family and friends all over the world and set the goal of sending a figurine to every continent.”

Bostic then crafted a few more Lego Dungys to send to friends and strangers alike, and since then the figurines have had their pictures taken all over the world including the White House, Italy, Ireland, Jerusalem and even the South Pole.

A different kind of creative breakthrough came last Thanksgiving when Bostic was attending the Steelers vs. Colts game in Indianapolis. He noticed scores of fans spinning souvenir towels around the stadium and realized he could create a more unique product fans could spin to create excitement during games. The result is Rally Rings, which Bostic says is a combination of a foam finger, a rally towel

and a fidget spinner.

“We decided to patent the spin mechanism and create a product that you can take to high schools, colleges and pro sports,” he says. “It’s gotten to the point now where we can sell them to any high school and they can print the school logo on it and put a corporate sponsor on the back, and do it as a giveaway at a game. So, we’re trying to break into that promotional market now.”

Bostic says his seemingly endless energy for all his various hobbies comes from a desire to stay connected with his local community and create unique family memories at the same time.

“I like to have goals and be creative,” Bostic says. “My boys have fun with all these projects and things as well. It’s created a lot of cool memories for them. I’m sure they’ll look back and say, ‘Man, my dad was crazy, but it was really a lot of fun.’”

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ST. VINCENT CANCER CHALLENGE COMING UP SEPT. 16 More than 30,000 Hoosiers will be diagnosed with cancer this year. Join your friends and family to inspire hope in their lives at the St. Vincent Cancer Challenge in Zionsville’s beautiful Lions Park on Saturday, September 16th. The event features a 3-Mile Run/Walk and a 6-Mile Run/Walk, and 100 percent of proceeds benefit St. Vincent Cancer Care patients and their families.

This year’s St. Vincent Cancer Challenge fundraising goal is $200,000. Since 2009, nearly $2 million has been raised for St. Vincent cancer patients and their families

thanks to the generous participants of the run/walk events. Funds raised have benefited St. Vincent Cancer Care programs and services, including the mobile cancer screening, art therapy services, survivorship programs, state-of-the-art equipment and more.

Turner Construction Company is the presenting sponsor for the event, and Pearson Automotive is serving as the packet pick-up sponsor. Packet pick-up will take place at the St. Vincent House, 2031 Dugan Drive in Indianapolis, on Friday, Sept. 15 from 11:00 a.m. to 6:00 p.m. For

every short test drive taken in a Pearson Automotive vehicle during the Drive 4UR Community Event, $20 will be donated to the St. Vincent Cancer Challenge. In addition, American Senior Communities is the wellness tent sponsor, and DWA Healthcare, Indiana Members Credit Union and Monarch Beverage are matching fund sponsors of the event. This year’s honorary emcee is WTHR’s Julia Moffitt.

To register for the run/walk as an individual, participate on a team or to easily donate to the St. Vincent Cancer Challenge, please visit StVincentCancerChallenge.org.

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atZionsville.com / SEPTEMBER 2017 / ZIONSVILLE MAGAZINE / 25

Bon Appétit

All the entrees and dishes at Auberge are made by Executive Chef John Hoog, who uses only the best selection of fine ingredients to create delightful harmonies of satisfying flavor. Hoog was previously the head chef of Matt the Miller’s in Carmel.

Writer / Matt Keating Photographer / Amy Payne

If you are looking for a taste of France, Auberge Restaurant, 175 S. Main Street, Zionsville, is the place to visit.

Entering Auberge feels like walking into a French chateau.

Paul Vezolles, owner of Auberge, says the restaurant, located in The Brick Street Inn, offers food inspired by the cuisines of France that are made to be savored.

“I love the excitement of providing excellent food and joy to our guests,” Vezolles says.

“I want people to have a nice feeling when they are eating here. I want the coziness and ambiance of both The Auberge Restaurant and The Brick Street Inn to become widely known. I want make them both to become destination places.”

Auberge, which offers a relaxed and elegant setting where every visit is truly a special occasion, had a soft opening with family and friends on the July 4 weekend. They officially opened to customers on July 12.

Vezolles bought The Brick Street Inn in 2010. He took over the inn’s restaurant at the end of last year. Patrick Mullins previously operated Patrick’s Kitchen and Drinks in the inn.

Auberge Brings Unforgettable French Cuisine to Zionsville

“I like all of the menu items,” Vezolles says.

“We spent a lot time working on the menu, and John put a lot of rigor and effort put into the recipes. We plan to change the menu sometimes, make seasonal changes.

It may also grow over time. This has been a wonderful experience working on everything to open the restaurant. The other business owners in the area have been great.”

Vezolles originally hails from Indianapolis, and has been married to his wife, Linda for 30 years. They have five children. Vezolles and Linda reside in Charlotte, North Carolina.

Vezolles recently spent some time in Los Angeles visiting highly-rated French restaurants and found that the food at Auberge, in many cases, surpassed the cuisine at the west coast establishments.

Auberge menus has a story behind it.

“The Coq (rooster) franchise is one of the symbols for France, though not an official symbol of The Republic of France,” Vezolles says. “Its use as a symbol of France dates to The Middle Ages, based on the same Latin word ‘gallus,’ being used in Latin to refer to a rooster, as well as to the French people.”

In addition to the restaurant, Auberge has a full bar and an outdoor patio.

To perfectly complement each dish, Auberge offers an extensive wine list, as well as craft beers and a craft cocktail menu designed by mixologist Zach Wilks.

“We offer more French wines than any other place,” Vezolles says. “We also have numerous red and California wines.”

Vezolles opened Auberge to provide central Indiana with a great place to enjoy traditional and contemporary French food, skillfully prepared, in casual yet refined and elegant surroundings.

“I can’t say they were better than us,” Vezolles says. “I ordered the items we have in common, and they were either just as good as Auberge, or we were better.”

Auberge also offers private dining and meeting rooms. The William Zion Library and The Chautauqua room can accommodate private dinners for eight to 48 guests, and receptions for up to 75 people.

Vezolles says a rooster featured on the

“This is a great place for companies to have

26 / ZIONSVILLE MAGAZINE / SEPTEMBER 2017 / atZionsville.com

meetings or off-site retreats,” Vezolles says. “We have hosted State Supreme Court justices as well as The Miss Indiana contestants. It’s also a perfect venue for wedding receptions.”

Vezolles says he loves being in the center of Zionsville village, surrounded by the best of Midwest small town charm.

“I love this area,” he says. “It’s a great place to live, and Zionsville is a perfect place to get away for a wonderful vacation. Auberge and the great food will enhance the experience of being in Zionsville.”

Appetizers at Auberge include Mullels & Frites, a full pound of steamed mussels in a garlic, white wine and butter sauce, served with hand-cut fries with garlic tarragon aioli; Burrata, served with basil pesto, roasted grape tomatoes, grilled watermelon, crostini and topped with balsamic glaze; and a Charcuterie Plate, a rabbit & pork terrine, with saucisson rouge pickled vegetables, Brick Street Tomme, French cheese, corniches and a duo of French mustards.

Entrees include the delicious Boeuf Bourguignon, a tender red wine braised beef, carrots, pearl onions, button mushrooms and red and purple potatoes in a red wine reduction sauce, finished with lardons and Fleur de sel; Seared Duck Breast, a Maple Leaf Farms duck seared to medium rare topped with a balsamic mostarda served with a wild mushroom risotto and sautéed asparagus; and the excellent Ratatouille, a fresh summer squash, eggplant, red peppers, and onions, cooked in a tomato, garlic, and white wine sauce, served with a creamy goat cheese polenta.

Auberge also serves a wide variety of savory and sweet breakfast choices.

“People eat out so much that they are always looking for fresh options,” Vezolles says. “Good cuisine, if it is done right, is always memorable. I want everyone who comes to Auberge to have an unforgettable experience.”

Paul Vezolles is the owner of Auberge and The Brick Street Inn.

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/ ZIONSVILLE MAGAZINE / SEPTEMBER 2017 / atZionsville.com

HIDDEN IN STONEGATE THE CAROLINA GRILL CELEBRATES 10 YEARS IN ZIONSVILLE Writer / Jon Shoulders Photographer / Brian Brosmer

As the Carolina Grill celebrates its 10-year anniversary in 2017, General Manager Matt Taylor says the restaurant’s leadership and serving staff work as hard as they have from day one to distinguish themselves with a welcoming aesthetic and a diverse cuisine.

Located within the primarily residential Stonegate neighborhood in Zionsville, Taylor says the restaurant was launched in 2007 to provide a focal point for the local community.

“When Stonegate was developed, everybody involved really wanted to have that sense of community versus just a subdivision, so the restaurant was put right in the middle of

it,” says Taylor, who worked in the Carolina Grill kitchen for six years before securing his current position as general manager. “It’s a multifaceted place, and we kind of have something for everybody depending on what room you’re in.”

The family-friendly upstairs dining area, featuring repurposed barn wood flooring, is open for lunch and dinner, and offers up what Taylor calls American comfort food with a twist.

“We have our Hoosier fare like breaded pork tenderloins, but we’ll branch out and do some fun things whether it’s jambalaya and étouffée, or east coast barbecue with vinegar and mustard in the sauce,” says Taylor, adding that the menu changes seasonally so the chefs can include as many

fresh ingredients as they can. “Everything’s made from scratch, down to our dressings and sauces. I’d put our fried pickles, fried mushrooms and breaded tenderloin against anybody’s in the state.”

Local products are sourced whenever possible, including meats from Saint Adrian Meats & Sausage in Lebanon and breads from Becky’s Bake Shop in Zionsville. Taylor says a current customer favorite is the chili lime brisket crepe, for which the chefs braise their smoked brisket in beer and top the folded crepes with a loaded beer cheese sauce.

A more subdued aesthetic awaits those visiting the downstairs Tap Room, where guests can pull up to the 19th century, hand-carved bar top and sample from more

atZionsville.com / SEPTEMBER 2017 / ZIONSVILLE MAGAZINE / 29

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than 100 whiskeys, local craft beers including Taxman, Sun King and Upland, as well as a selection of custom house cocktails.

“If you want to celebrate an anniversary or anything that requires an intimate kind of gathering, the Tap Room is the way to go,” Taylor says. “It’s not a hustle-and-bustle kind of bar — it has a relaxed kind of feel to it. Our bar manager, David Hiner, does a good job of keeping fresh cocktail lists and will often do his own infusions.”

A post-meal sweet-tooth crisis can be averted by taking the whole family by the ice cream parlor before leaving, for a selection of sweet treats. Taylor says unique features like the ice cream parlor, as well as a separate event space on the downstairs level, named the Stable Room after its large stable doors, which can accommodate 50 to 70 people for private events, have helped the Carolina Grill grow its customer base through the years.

“It’s definitely not just for the neighborhood,” Taylor says. “We pull from Lebanon, Whitestown, Carmel, Fishers and even from Indianapolis and Greenwood. It’s funny because there are people in Zionsville that still don’t know we’re here since we’re kind of hidden, but the fact that we have something for everyone has helped with word of mouth.”

The Carolina Grill is located at 7629 West Stonegate Drive in Zionsville.

For more information or to make a reservation, call 317-769-3743 or visit mycarolinagrill.com.

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