Feed Me/Drink Me

Greg Hardesty's Latest

2009-11-11T18:50:00.002-05:00

You guys don't need me for this -- looks like most of you have already found the blog covering Greg Hardesty's latest project, Recess.

The Jordan Family Blog

2009-11-10T18:50:00.005-05:00

Mollie Eley has set up a new blog for everyone interested in tracking Gabe's progress. It's also a good place to register support and monitor any ways you can help.

Update: The family has set up a site so friends can track Gabe's progress: GabeJordan.org

Gabe Jordan -- Stable but Critical

2009-11-09T20:43:00.003-05:00

All, lots of emails and phone calls today. Like all of you, I'm just heartbroken about Gabe Jordan, who many know from Goose, the Market. I don't have many more details but I know Chris Eley will let the entire Goose family know how things are going. I'm told Gabe is still critical but stable condition at Wishard. Mollie Eley will be coordinating meals for the family in the coming days.

Channel 6 had an update to the story tonight. Warning, the video is hard to watch as it features the audio from the 911 call.

A friend called me this afternoon and we talked about the hard year the Indianapolis culinary scene has had. Hold Gabe, Brook and their entire family in your prayers.

Mobilize for Patachou

2009-09-25T18:00:00.003-04:00

Hey, folks, here's something all of us as food lovers should be able to rally behind. Cafe Patachou will be moving shortly from their current location at 49th and Penn to the renovated Hamaker Pharmacy space on the corner -- just a few doors down. Owner Martha Hoover also plans to open Napolese, a pizzeria in the former Landrigan real estate space facing 49th. Apparently some residents in the neighborhood aren't so excited -- specifically about her request for a variance for outside seating. (There is, we've heard, some concern that the build out will be too much like Moe and Johnny's and turn the quiet corner into a beer-drinking Butler student hang out.)

We kind of think an expansion and addition for a decent local restaurant owner is a good thing. (And she's trying to do the right thing, considering, as Hoover notes, that many restaurants don't even bother to get a proper permit for outside seating,) If you support the expansion, too, please visit the Cafe Patchou website where Hoover has explained the situation in a letter to customers, neighbors, and supporters along provided the address, phone number and email of the city planner to contact. Please write or email to voice your support.

BLINDY Nominee 2009

2009-08-12T21:42:00.002-04:00

Hey, kids, I've been prepping for BlogIndiana 2009 which in only its second year has turned into a pretty darn big deal! (Great work, Noah and Shawn!) I present tomorrow and will sit on a panel on Saturday with some pretty darn cool bloggers.

And wow, honor of honors, even with our sparse output this summer, Feed Me/Drink Me was nominated for a BLINDY Award as Best Arts and Entertainment blog. Now, as you know, the full scope of A&E is pretty far outside this blogs purview -- especially compared to Lou Harry's blog at the IBJ. But, as they say, it's an honor just to be nominated. (So, go vote for me, will ya'?) Other nominees include Lou Harry's A&E blog; the fabulous Gabrielle Poshaldo's fashion blog Haute in the Heartland; Nationalities Council, and Saturday Morning Central.

I have no idea how the nomination procedure worked, but will pass it on for the rest of you deserving folks for next year.

Hope to see many of you tomorrow.

Blog Indiana 2009

2009-07-31T07:48:00.001-04:00

Hey, kids, BlogIndiana 2009 is quickly approaching August 13-16 on campus at IUPUI.

A few folks have asked why I'm speaking when I clearly haven't been blogging all summer. Well, this blog is nearly 5 years old, and if blog years are like dog years, then I'm an elder -- and you'd let your grandmother speak, wouldn't you? The conference also focuses heavily on social media, something we've been working on quite a bit around here lately. Additionally, there are issues I'll cover that many bloggers might find of interest especially those who have started local review blogs or play in a more national space. Food blogs have come into their own in the past few years and while nationally there have been debates about ethics and codes of conduct, some simpler advice may help some of the new local crop along.

* Review policies and why you need one
* Blogs and main-stream media (an issue especially in the wine-blog world)
* Comments, moderation, managing your community
* Review blog ethics like not accepting free stuff in exchange for reviews (and certainly *not* blackmailing business owners like what recently happened to Crocs-owner George Smith.)

I'll also cover Creative Commons, legal photo usage, and answer all manner of questions (if I can) about practical guidelines for bloggers to protect you, your non-profit or company, and maintain the freedom to create a great blog.

We'll also have room to discuss longer-term blogging issues such as building your brand, bloggers block, finding a voice, thinking about why you're really doing it, and creating room for experimentation.

Conference organizers Noah Coffey and Shawn Plew have a heck of a three-day event planned with special sessions for non-profits, higher education, and a whole day on social media (with a food panel featuring Jeff Lefevere of goodgrape.com, Heather Sokol of inexpensively.com, Kirsten Eamon-Shine of MiddleWestMeals, Heather Willard of FoodHussy and Feed Me/Drink Me.

Hope to see you there!

Wine Bar Deja Vu @ The Conrad

2009-07-28T18:55:00.011-04:00

IM's The Dish reports today that the Conrad has leased the Vitesse space to new owners who plan to try the wine bar concept again -- this time called Tastings. Deja vu? When the Conrad opened Vitesse with the wine-by-the-glass concept, within weeks the list had been mined for all the good stuff by the bottle and very little of the extensive by-the-glass list was actually on offer.

Of course, this one will be different, says Indianapolis Monthly. Says the Dish: "Tastings makes use of an Enomatic wine-tasting system, which seals bottles with oxygen to preserve the remainder of the bottle." What? Hey, I'm just repeating what they said :-) Actually, the Enomatic system which many of you have seen sucks oxygen *out* of the bottle. (Note to Disher: Oxygen and wine are not generally friends.)

But the real tidbit? Wine by the bottle will be for sale at the retail price -- and, as is (we think) legal in Indiana, you should be able to take home any unfinished wine in a bottle (in any restaurant.) Several bars such as the Chatterbox have retail carry-out licenses, but this will be the first I know of locally to sell for consumption at the lower mark-up.

It's a concept that can work -- or at least one I've been a little in love with since the old Plumpjack in San Francsico took advantage of their retail store pricing and became one of the best restaurants in town. The future owners of this particular Tastings who are from Indianapolis contend there aren't any other bars like this one (except for the other Tastings, I'd wager.) Well, I might disagree, having just seen this concept in at least one other city. Ultimately, I hope they can deliver and the list is good. Wouldn't it be great to enjoy a $50 bottle of pinot that's *really* a $50 bottle of pinot?

Updates:

**Not exactly sure how the business deal is working (the press release from the Conrad put no new light on it.) However, to make a correction, the future owners are local while the chain itself is based in St. Petersburg. The Conrad positions it as a "store" in the press release with food and outdoor seating but it's unclear if it will be a "store" with bottles out for purchase or if they're using "store" as the industry term for franchise location. Vitesse closes July 30 and Tastings should open in October.

** Mass Ave Wine Shoppe right here in River City pours wine by the glass and has food and seating options. Not sure if they allow you to purchase a bottle at retail price and consume it on-site. Will check.

**A huge shout-out to an attorney friend who spent a boatload of time yesterday searching and verifying Indiana's carry-out laws. The conclusion? It's not illegal to carry unfinished wine out of an establishment (and possibly proven legal, as well.) However, note that open container laws apply so check the requirements for more details. (More discussion and links attached to the FaceBook discussion of this post. Or email me for more info.)

Where I've been and what I've been doing

2009-07-24T08:01:00.003-04:00

Hey, all -- thanks for your patience while I've taken a nice, long summer blogging break. After 4.5 years of FM/DM, I'm due, right? I mean, who wants to keep doing the same thing after it gets old, right? Besides, you didn't really miss me, did you? Most of you know the news from the past few weeks:

* Greg Hardesty is shooting for a Sept 1 open date for his new place at 49th and College
* Cafe Nora closed
* Eli and Nicole sold H2O Sushi
* Ambrosia announces a 2nd location downtown in the old J.Gumbo's space

Additionally:
*Nicole Taylor's pasta shop is open and pretty awesome
*IMA very quietly stopped allowing Friday night movie patrons to bring their own beer or wine (but you can buy it on site, natch)
* The farmer's market season is in full swing. (Why can't we have better markets? Cheese, cured meats, olives, rotisserie chicken with potatoes covered in drippings?)
* I cured and dried my first bresaola. Next up: Saucisson sec.
* Did I mention the two weeks tasting wine and laying by a pool in Bandol? I'm now a certified Mouvedre-head.

So, why the break? I'll be honest, with FM/DM, things were getting a little nutty. My inbox was regularly full of PR requests, press releases, review requests, and demands for links. Frankly, I dislike how many restaurant owners and wine people were pressuring my friends and colleagues to get me into your restaurant to cover your new menu or wine dinner. Add to that a general dissatisfaction with fine dining here in Indianapolis and the last few months would have been a piss-and-moan factory around here anyway. The disappointing food scene, the poor quality that diners in Indy demand, and all the new food blogs celebrating how great everything is, ugh.

Lots of people are talking about food here but few have anything useful to say. Everyone has a food blog, column or newspaper section. And while people love to read about food and restaurants, too many blogs are poorly written ego-fests with glowing "reviews" of crap I wouldn't feed a dog. (And yes, I'm well aware that FM/DM has at every turn been one of those things :-) But come on, people, can't we do better?! Can't you offer some analysis? Some useful information? Why doesn't anyone work to have something original to say? Not every restaurant is great and we should be telling people about it. No one but customers -- that's us -- is going to hold these owners, chefs, and managers accountable. No one is going to demand that they be better. And until "just good enough" is no longer the norm, it won't change. (Come on store owners, don't you realize that every high end eater in this city orders from Artisinal or Murray's for every dinner party? Doesn't that bother you? Do you *think* there might be a market if you were expand your cheese selections beyond the boring and bring in better quality and different stuff? Every time I go to a dinner or party and something is truly original and different, I found it came by mail from outside Indy.)

Mix my rant well with a general boredom about food in our fair city, a frustration of the limited selection and quality, and a fascination wtih microblogging tools like Facebook and Twitter (@feedmedrinkme) where I've been posting quite often, and the result is a long blog silence from me.

What's next? Well, I'm still a blogger and the fabulous Noah Coffey and Shawn Plew once again have asked me to share some expertise at the BlogIndiana 2009 conference. More on that in another post. I'm still a big eater -- although, frankly, there are so few restaurants I even want to go to anymore, I don't go out nearly as much. I'm lucky to have a large circle of friends who tend to cook, eat in, and share incredible wines. I'm working with an incredible team to lead one of Indy's excellent fine dining societies (Viva la Chaine!) with incredible events. Take heart, I'm even more of a food snob than ever. Best of all, I'm working on a cool new chapter for FM/DM -- one that will engage all of you, I think, and be something pretty different. So, stay tuned.

Ultimately, FM/DM will be again what it was four years ago -- my own personal blog, one that I post to when I'm in the mood or have something to share. I know -- and appreciate -- that many of you have been emailing (read: hounding) me for the latest scoop, but I'm going to tell you, I might not have it. And if I know it? I might not share it. I'm going to move back to blogging for me, which is the real reason any of us who blog do it, right?

Thank you thank you thank you to all the subscribers who keep hanging in, all the kind folks who've emailed just to make sure I'm OK, and friends who've patiently waited it out and said "thank god, she's not talking about that damn blog all the time!" I look forward to many, many more pleasant meals with FM/DM -- and the creative juices will be flowing again soon.

Spicy Updates -- Thanks for pitching in!

2009-05-20T07:23:00.002-04:00

I knew our readers would step up to help -- and this spice drive has been truly impressive. Thanks all for helping with the pantry at Second Helpings! There are still a few more items up for grabs and we're planning on seeing you tomorrow night for the Meet and Greet. Snacks, wine, and a look at Second Helpings' home are all on tap.

Thursday, May 21
5:15-6:30 p.m.
Second Helpings -- Eugene and Marilyn Glick Center
1121 Southeastern Ave(off Keystone)
Free!

Here's the updated list of what's been donated so far! Excellent work!

Cheryl: 1 Black Pepper
Steve and Twyla: 1 Rosemary, 1 Rubbed Sage
Maggie: 1 Tarragon
Andy: 1 Garlic or Chili
Nikki: 1 Black Pepper
Andrea/Circle City Socialites: 1 Crushed Red Pepper (of course the roller derby gals pick "Crushed" Red Pepper!)
Vicki: working with vendors
Kirsten: 2 Cumin
Renee: 1 Lavender, 1 Clove and 1 nutmeg
Shawn: $10
Chuck Matsumoto: $20
Cheryl Pleak-Copeland: 1 Oregono, 1 Basil
Erin Day: 1 Garlic, 1 Parsley

Three Latest and Best -- Making My Way Back Edition

2009-05-19T09:13:00.001-04:00

Cheeses at Euphoria: Whether snacking or tackling a full menu, you must save room for a cheese course at Euphoria. German, Italian, French and US cheeses, there's Brillat-Savarin you'll need a spoon to eat, Port Salut, and Boucheron (a personal favorite, the gooier the better), and don't forget the Humboldt Fog, the 5-year aged Gouda, and the Robiola Bosina.

Mary Beth Poe Catering: OK, so, I'm a little in love with the sweet cheese tarts with candied nuts all nestled in the phyllo cups. Also, the shrimp wrapped in bacon. Plus, you guys make great mint julips. That is all.

A Little Scotch Egg Love: Yes, yes, I know, start up the "you only go to the same places engines", but who can't resist giving the guys a MacNiven's a little Scotch Egg love. Honestly. They're just awesome. (I recently read a review where someone dinged the Scotch Eggs because they're *fried*. Excuse me?)

Two Minute Warning: The Capitol Grille at the Conrad has had a couple of tough weeks losing GM Greg Van Winkle and apparently some kitchen staff. Friday night was packed but with surprisingly slow service. We were already wondering if the meal could be saved when our steaks arrived -- all painfully overcooked. Back they went. Of course, the next round were very rare, but we were out of time (and patience) to send them back for a third try. (We now know where to get a good black-and-blue steak in Indy.) On the plus side, the company was excellent and we had incredible wines thanks to our dinner companions' wine locker (Chapellet, Van Strasser, and Tikal, oh yes). It was clearly a tough night for the kitchen (and accountants, I'd suspect) but in the competitive downtown steakhouse market, customers expect a premium restaurant to nail it every time. Our evening ended on a high note with Ryan, John, and a bottle of bubbly at the Oceanaire. (The Capitol Grille web site says "be wined, dined, and dazzled." Ouch.)

Congratulations, R Bistro!

2009-05-18T14:07:00.000-04:00

Bon Anniversaire to the venerable RBistro celebrating 8 years in business on Thursday. Celebrating seasonal ingredients, local when possible, and an ever-changing (like clockwork each week), RBistro is one of our independent success stories. Kudos for Regaina delivering consistently great food and making her concept work.

Thanks and Keep 'Em Coming

2009-05-18T08:00:00.000-04:00

Thanks for the RSVP's and commitments to spices we've received so far! As Kirsten and I update the list, keep considering what you'll donate, then call Ben and do it. Whether you donate or not, we look forward to seeing you at the Meet and Greet next week. As of 5/14 we have confirmation for the following spices:

Cheryl: 1 Black Pepper
Steve and Twyla: 1 Rosemary, 1 Rubbed Sage
Maggie: 1 Tarragon
Andy: 1 Garlic or Chili
Nikki: 1 Black Pepper
Andrea/Circle City Socialites: 1 Crushed Red Pepper (of course the roller derby gals pick "Crushed" Red Pepper!)
Vicki: working with vendors
Kirsten: 2 Cumin
Renee: 1 Lavender, 1 Clove and 1 nutmeg
Shawn: $10
Chuck Matsumoto: $20

Check out the full list and contact Second Helpings to help out! See you Thursday in person!

5:15-6:30
Thursday, May 21
Second Helpings
Snacks, wine, free

Service Arrangements for Joseph Allford

2009-05-15T07:26:00.002-04:00

Services for Chef Joseph Allford will be held Saturday, May 16, 2009 at 4:30 p.m. at the Condo and Son Funeral Home in Wilkinson, with Rev. Jenny Charles officiating. Friends may call at the funeral home Saturday, May 16, 2009 from 2:00 p.m. until 4:30 p.m. Interment will occur at a later date. (From the Star obit.)

One Less Incredible Indianapolis Chef -- Joseph Allford

2009-05-13T07:30:00.007-04:00

As Arthur Black reported on his blog, Always Thirsty, I can confirm the death of Joseph Allford, pastry chef-extraordinaire, yesterday at his home. Joseph was the man behind the pastries, cakes, and chocolates at Peterson's for many years before leaving in March 2008. He had moved into the teaching at the Chef's Academy although his I hear his classes as Frasiers' were always crowd pleasers. He was young, vibrant, and made a mean chocolate cake. He'll be greatly missed. From The Chef's Academy:

While attending Indiana University, Chef Joseph began working part-time at the Encore Café. After two years at the Encore, it became clear that working in a professional kitchen would allow Joseph to explore his creative side as well as earn a living. After a class focusing on Reay Tannahill’s ‘The History of Food’, Joseph made the decision to continue his education at the New England Culinary Institute. Leaving the world of Psychology and Film Studies behind, he entered into the challenging world of professional cooking.

The two years spent in Vermont set the stage for Joseph to begin traveling and cooking internationally. After an internship at Indianapolis’ Something Different, Joseph moved to County Sligo, Ireland to work in the esteemed Cromleach Lodge. Working at one of the top Country Hotels in Ireland became the pivotal point in Joseph’s culinary career. Rising from a commis chef to the head chef de cuisine in a matter of two years, Joseph gained invaluable culinary experience. Spending time in patisseries and chocolate shops in Brussels, Cologne, London and Montreal opened the world of patisserie to Chef Joseph.

Upon returning to the United States, Joseph began working in several of Indianapolis’ top restaurants. The Kendall Inn gave Joseph the chance to have his first dessert menu. Tavola di Tosa allowed Joseph to perfect his technique in fine Italian and European pastries. Being asked to join the staff at Peterson’s Restaurant provided him with an opportunity to create dessert menus influenced by seasonality and regionalism. Indianapolis Monthly, Intake Magazine, Indianapolis Dine Magazine and the Indianapolis Star have recognized his award winning dessert menus.

Since 2004, Chef Joseph has been working at Peterson’s Restaurant, teaching culinary classes at Frasier’s Gourmet food shop and providing clients all over the United States with private catered events and wedding cakes. Chef Joseph taught at the Art Institute International Culinary School before joining The Chef’s Academy in 2008, using his talents to teach in the Pastry Arts program.

A Spicy Feed Me/Drink Me Meet and Greet!

2009-05-11T13:45:00.002-04:00

Hey, kids – I know it's been a long break but at little face-to-face get together is the perfect way to come back! Mark your calendars for next Thursday, May 21 as the fabulous Kirsten of Middle West Meals and I team up with Second Helpings to host a community get-together.

Here's the deal: In order for their culinary students to learn, Second Helpings -- the city's premier food rescue and retraining program -- needs to stock the pantry. Kirsten and I think filling this need is right up the alley of most of our readers.

Which herb or spice will you add to the Second Helpings pantry?

$35 Donation: Black Pepper (need 2), Mint
$25 Donation: Cumin (need 4) (Kirsten – 2), Oregano, Crushed Red Peppers
$20 Donation: Garlic tubs (need 2), Thyme leaves (need 4), Ground Chili (need 6), Tarragon
$14 Donation: Cloves (Renee), Rosemary, Cajun Seasoning, Nutmeg (Renee)
$10 Donation: Marjoram, Basil, Parsley or Dill
$8 Donation: Rubbed Sage, Coriander, Savory, Cinnamon, Chives, Fennel or Lavender (Renee)

Want to sponsor a spice? Contact Ben Shine via email at ben at secondhelpings.org or 317-632-2664, ext. 29, and reserve your spice of choice. (Plus, email me and I'll note your pledge, too!) Then join us on May 21, you'll get a chance to see Second Helpings in action, celebrate our effort, or just plain meet some fellow bloggers, food writers, chefs and food lovers in person!

There will be snacks (courtesy of Class 54 of the Second Helpings Culinary Job Training program, as well as the Best Chocolate in Town and Cabot Creamery) wine, and a chance to take a look around.

What to choose? I chose some of my favorites to cook with – Cloves, Nutmeg and Fennel. Hope to see you there!

5:15-6:30 p.m.
Thursday, May 21
Eugene and Marilyn Glick Center
1121 Southeastern Ave(off Keystone)
Free

April in Paris Dinner, Sunday, April 26

2009-04-24T09:48:00.000-04:00

If you've attended in the past, you know Ivy Tech's Culinary Program's annual April in Paris dinner is nearly as huge an event for the students -- who plan, prepare and serve the seven-course meal -- as it is for guests. (The event serves as a fundraiser for the Hospitality Administration program funding scholarships and study abroad.) Tickets and more info available online.

April in Paris
5:00-8:00 p.m., Sunday, April 26
The Fountains Banquet Facility (Carmel)
$125 per person

Weekend Events Open Thread!

2009-04-24T07:34:00.005-04:00

First, let me give a hearty welcome to our new readers/subscribers who found us throughrecent write-ups in Indy.com and the IndyStar. I typically cover a bit more local restaurant news, cooking, and my own eating adventures than I have lately, this week has been a flurry of events. Late April is one of the most busy food times of the year!

I haven't heard much about last weekend's Chef's Alliance dinner at The Oceanaire but will try to get some news in soon. While last year, all of the same events landed on the same weekend, this year they're a bit better spread out over three. This weekend includes Midwest Wine Experience (tonight), the Biergarten opening at Das Rat (the Rathskellar), the Slow Food event at RBistro and Ivy Tech's April in Paris both on Sunday. The local Confrerie des Chevaliers du Tastevine is in France on their group trip and the spring craziness ends with the Chaine des Rotisseurs Rites of Spring Elevation and Induction at Meridian next weekend, on May 3. (That's after two days of Derby Parties, of course!) (Huge kudos and a giant thanks to Chef Dan Dunville for accepting a challenge and creating not only a terrific menu for us but rallying his staff at such short notice. I believe it will one of our best events ever.)

Dont' forget one event in the non-food related column: tonight and tomorrow the annual Stutz Open Studio nights -- always a great way to enjoy art and run in to lots of people you know.

So, how about it? Any reports on fine dining events so far this spring?

Indy Food Co-op

2009-04-22T11:41:00.000-04:00

Image via Wikipedia

Sounds like plans are moving forward for an eventual food co-op grocery store for members. Don't know where they are on support, but they've planned stops on their spring member drive at popular festivals and events. They're also planning a May member meeting. Updates on their blog, Indy Food Coop.

Yes, It's Official: Elements is Closed

2009-04-21T12:05:00.003-04:00

I don't have much more info other than that owner Dennis Dunn informed his staff yesterday that the funding had run dry and Elements is closing. Rumors have been rampant for a while that closing was imminent.

Indianapolis Chaine des Rotisseurs members, please hold the May 3 date for our upcoming Induction and Elevation black tie dinner that was scheduled at Elements! I will be in touch via the email list about back up plans. We *will* have the dinner -- just clearly, not at Elements.

Midwest Wine Experience 2009

2009-04-21T11:45:00.000-04:00

Don't forget your tickets for Midwest Wine Experience this Friday, April 24 at the Montage. This event is always a stunner -- although it used to be all premium and collector cabs. It looks like's now more "Diamond in the Rough -- Part I" which isn't a horrible idea considering the economy. Tickets are hefty but it's for a good cause. Proceeds benefit Riley Hospital. 75 wines, deep discounts, spread o' food, silent auction. Not a bad way to spend a Friday night.

Midwest Wine Experience
6:30-9:00 p.m.
Friday, April 24
The Montage (at Allison Point)
$50 in advance, $75 at the door
Collector Room, $75 in advance, $100 at the door
Available at Kahns, Riley Hospital (Bekcy) 317-278-2854, or online

More New Blogs for Your List

2009-04-21T07:29:00.003-04:00

Looking for a few more blogs to add to your reader? These are keepers:

One Gastro-Gnome: How happy am I to see wine collector and fan Chuck Cooper finally sharing his wine and food adventures with us? Very happy! Great to see you in the blog-world! His SO is a pretty cool lady, too, so I look forward to hearing about their wine and food adventures.

Grape Sense: A Glass Half Full: I don't follow too many wine blogs. I tend to stick with local favorites and folks I know. This guy I don't know, but I kinda like his blog. It's good baseline knowledge (although he omits that roses they should be current year -- friends don't let friends buy old rose, although I accidentally bought some 06's the other day.)

Benko at James Beard House

2009-04-17T08:38:00.001-04:00

Enjoyed a lovely Sunday brunch with a special guest apparance by Chef Karl Benko and his lovely wife, Carrie. His news? He'll be the featured chef for a James Beard dinner, August 11 at NYC's James Beard House. More to come with details. (We hear there's an apparance on the TODAY show scheduled as well.) Hear hear!

Three Latest and Best

2009-04-16T07:02:00.000-04:00

Lunch at RBistro: Had a lovely late lunch with pals, spring pasta, and a chat with Chef Regina herself. A perfect way to introduce spring. Get the big table by the window. And the chocolate cake.

Dante at the Royal Sonesta in Boston: While my hostess had a lovely neighborhood French bistro picked, we were too tired to trek out again in the weather. Lucky for us, we stumbled upon one of the best modern Italian meals I've had in a really long time. Yes, Virginia, there are waiters who will intelligently answer questions about every menu item and wine on the list. (He had tried every wine on the list we asked questions about.)

Sushi Feed at BuDa Lounge: Sure, they've been open for six weeks or so, but Monday night, Stephen and Binh gave their new "regulars" a treat with a sushi-feed welcome. Dirty Geisha's for everyone! Thanks for the Opening Night festivities.

Cork and Cracker Tasting at The Upper Room

2009-04-15T17:33:00.005-04:00

Thursday night tastings at Cork and Cracker are back starting tomorrow night, April 16 at The Upper Room. Tomorrow will feature the Spanish wines of Torres with National Wine and Spirits. Well, you certainly have been asking, and we are pleased to announce that we are starting our Thursday night wine tastings again!

Thursday, April 16th
6:30 pm to 8:30 pm
The Upper RoomBroad Ripple Steak House
929 E. Westfield Blvd
$15 for six wines and appetizers. No Reservations needed.

Next regularly scheduled tasting on May 7th.

A Little Bird...Tweeted, Twittered, Tweeked...

2009-04-15T07:58:00.001-04:00

Image via CrunchBase

Some of you have been after me for months to Twitter! The rest of you found me on Facebook like normal people. Either way, I've decided to take the Twitter plunge. So far, it's only made me feel really old, but I'll soon get the hang of it! (Social networking is hard!) If you want to follow my step-by-step food exploits, it's one of the places to find me these days. And thanks for the warm welcome!

Looking for more Feed Me/Drink Me?

Follow @feedmedrinkme on Twitter
Feed Me/Drink Me on Facebook
Feed Me/Drink Me group on Flickr: Share your photos!
Feed Me/Drink Me on Smaller Indiana
Feed Me/Drink Me on FOHBOH

Gods and Goddesses with PPIN

2009-04-14T04:06:00.002-04:00

Alas, I'll miss it (Hey, nephew who's getting married on Saturday!) but don't forget about Saturday's Planned Parenthood Indiana's 6th Annual Gathering of Goddesses and Gods at the Westin Indianapolis, a night of food, massage, pampering, a silent auction, and general luxury featuring and Endangered Species Chocolate "Better than Sex" VIP lounge. (Now *that's* an original contraceptive idea!) Good thing PPIN has you all set up with exams, birth control, and condoms since this year's menu is all aphrodisiacs! A sample?

Beef/grape skewers with passion fruit and chili; fig and marscapone en croute; and oyster shooters with lime. The Greek Market will feature psychic readings along with a garden salad with artichoke hearts, roasted red pepper, feta, and an olive oil and goat cheese vinaigrette. Dinner is honeyed chicken with dried cherries and champagne-braised orzo. And dessert wouldn't be complete without chocolate torte with blackberry mousse and an espresso and port reduction. More info and tickets online at PPIN. It will be a night of decadence, dinner and dancing -- plus, all for a great cause. (Look for pals Ed Wank and Dave O'Brien from HANK-FM as the evening's emcees.)

5-11:00 p.m.
Saturday, April 18
Westin Indianapolis
$130 a person, VIP $200

Indiana Food Blogs: They're sprouting up all over!

2009-04-10T13:50:00.000-04:00

January always brings a new crop of food and wine blogs on all sorts of topics. Some have a clear and unique function while others give us an inside glimpse to a family's life -- and eating! I know how hard it is to blog -- and keep blogging. Best intentions and all that, so I usually tend to give new blogs a few weeks, keeping an eye on them before adding them to my list. It's April and a few are still going strong -- all offering some sort of unique view. May you have many happy blog years to come!

City on a Hill: WeLL-pal (and frequent guest on NPR's Fresh Air) music writer Ed Ward recently moved from Berlin (Berlin Bites) to Montpellier in France. Ed's an accomplished cook complete with a full repertoire of San Antonio-style Mexican food. He's currently regaling us with tales about his food adventures in France. Or, as he puts it "Food, Wine, Travel and Unavoidably, the French."

Indy Winter Farmer's Market: They're just going out of season, but I'll bet they'll keep everyone updated over the summer. Add them to your reader to stay up with the latest.

Indiana Wine Blog: Every niche needs a champion, and this blog has become it for Indiana wine. I have a fundamental difference of opinion with the author when it comes to his topic, but he's doing a great job of consolidating news and information about a local industry that needs some image help. It's worth a read -- and should become a forum for some lively debate/discussion.

Would I Buy It Again? Ever walk into a place and say "Who *eats* this stuff?" It's these guys. Reviewing fast food, burgers, pizza, fast casual chains, and the occasional sit-down restaurant, they answer one primary question: Would they buy it again? Unfortunately, the answer is usually "yes". ("It's gross-out fun!" Feed Me/Drink Me.)

Going Green Mama: I've mentioned this handy local blog before and it's a good add to your reader. Along with easy recycling tips, the reality of family and expenses, this blog shares food ideas (yogurt in your crock pot -- who needs a fancy maker?) and updates on the local farmer's market scene.

Friday Updates and Some Link Love

2009-04-10T07:38:00.000-04:00

Spent the early part of the week in a rainy Boston and am heading to points Texas and Oklahoma next week for work and a wedding. Posting may be a bit sparse, but you people will all be out in your gardens, right? Here are just a few tidbits you might find interesting as we cruise in the long holiday weekend. (Long for me, anyway. Viva la day off!)

* Local Food Podcasts: Too Many Cooks may be gone, but Chef Daniel Orr has teamed with WFIU public radio for a new podcast, Earth Eats. Each week, Chef Orr talks about seasonal recipes, local producers, and the bounties of Indiana.

*A Seder's Delight: Local blog Wolfsong Enterprises has changed its name to Wolfsong Diner and is still your go-to source for Kosher delights and reports on great Seders and other Jewish celebration meals.

*Chef's Alliance: Don't forget the Chef's Alliance dinner with some of central Indiana's best chefs next Sunday, April 19. including Dave Tallent, Karl Benko, Ryan Nelson, and Regina Mahallick. Alas, I will miss it as I'm out of town, but it's always a fine way to spend a Sunday night. (Maybe, I'll grab a cab from the airport for the afterparty.)

Bleg of the Day: A Wedding Caterer?

2009-04-08T20:11:00.002-04:00

Image via Wikipedia

Here's a request for help from reader Erin. Any ideas for her?

I am getting married in October and looking for a great caterer. For us, it is all about the food and music! Our group is mostly non-meat eaters and tons of foodies. Do you or your readers have any suggestions? We don't want a sit-down dinner, so we are open to non-traditional caterers also. Any ideas?

Duck Proscuitto: The Serving!

2009-04-05T08:39:00.009-04:00

For those of you keeping up with the Duck Prosciutto Saga -- Day 1 and Day 2, yesterday, was, well, D-Day. I unwrapped both Thing 1 and Thing 2. I meant to let Thing 2 cure longer, but I also wanted to have enough to share around for a party I was attending on Saturday night. (A bunch of serious food and wine lovers, perfect for experimentation, mwahahaha.) Thing 1 had lost a lot of its weight, possibly more than the 30% Ruhlman recommends. Think 2 was a little plumper. Plus, there was the whole dying of curiosity thing.

Step 1: I unwrapped the both duck breasts from the cheese cloth. The squishiness I'd felt under the wrapping was the fat. The hard part was the meat. I sliced one open and the inside looked deep dark red with glistening beads of fat. A taste? Tastes OK. Smells really good. All systems go.

Step 2: I tried slicing it. I tried slicing it on the bias. I tried straight up and down. I couldn't get anything close to a thin slice. The fat was squishy. The meat was a mess. I stepped away from the prosciutto and called Chris Eley. I also emailed Neal Brown figuring he just lives a couple of block over if I needed emergency help. Both calmly talked me off my prosciutto-slicing ledge. I wrapped everything up tightly in plastic and planned to give it another try later, after I'd had a glass of wine.

Step 3: More calmly this time, I used a super-sharp long, thin knife, and began slicing. It was easier when I cut it with the meat on top instead of the fat. Also, I sliced it on the bias which, once I got in the groove, let me keep trimming off the hard dry outside. I sliced it just like I would smoked salmon. I mangled most of the slices just like I do smoked salmon, too, but at least they were thin. I can't believe I didn't take a picture of the plate. Frankly, I thought there would be some left, but there wasn't. Not a scrap! The best compliment a cook can have -- no leftovers!

All in all, I'd call it a success and I'll absolutely do it again. Chris recommends curing both breasts together with the meat sides together. That should eliminate some of the duck jerky effect on the edges. My cure was good -- salt with crushed juniper berry, clove, anise, and black pepper. Might be fun to try one with Chinese Five-Spice next time. Mmmm. That's an idea. Off to order another magret duck breast.

Recipe and instructions from Charcuterie: The Craft of Salting, Smoking, and Curing
More pictures of each step at Flickr.

First Binford Farmer's Market of the Season Tomorrow

2009-04-03T07:21:00.005-04:00

Image by NatalieMaynor via Flickr

While winter markets wrap up their Saturday schedules, summer markets are getting a head start before moving outdoors by the end of the month. Last summer's popular Binford Farmer's Market gets an early start at 9:00 a.m. tomorrow at the Divine Savior Lutheran Church fellowship hall.

Look for Terry Knudson lamb, Joseph Decuis soups, lots of baked goods including Cindy Hawkins of Circle City Sweets, as well as Pierogies in a Pinch (frozen by the dozen.) Not too many fresh veg/produce vendors yet.

Binford will also run next Sat, April 11 before opening their weekly summer markets at 8:00 a.m. on May 9 in the regular parking lot location. They'll run through October 24.

The Church is located just east of the fire station on East 75th Street -- 7315 East 75th, to be exact.

** The Indy Winter Farmer's Market at 25th and Central runs Saturdays through the end of April. (Bonus, tomorrow, a rain barrel workshop.)

Mo's Empire in Milwaukee Crashes

2009-04-03T07:04:00.004-04:00

The good news is that we hear local owner Jeremiah Hammond bought downtown stalwart Mo's, A Place for Steaks, outright from his partner, Johnny V, a few months ago. Mo's had been hanging on here in Indy, but Vassello's other restaurants and business ventures in Milwaukee (all with "Mo's" in the name) have been hit hard by the failure of real estate development deals. His Chicago bank is moving to foreclose on properties he owns in Milwaukee. The Milwaukee-Wisconsin Journal Sentinal reports Vassello is still a partner in the successful Mo's Irish Pub on Indy's northside.

Shout Outs to Some Local Talent!

2009-04-01T13:09:00.000-04:00

** A hearty congratulations to Indianapolis pastry chef Emily Griffin. Her Baker's Edge brownie pan (all edges, yes!) is featured in the spring Sur La Table catalog. Page 34!

** And a shout-out to another Indiana product -- Cheese Crisps from Grace Island Specialty Foods in Garrett, Indiana. You'd never know these perfect little gourmet cheese crisps are from an artisan producer until you read the ingredient list to see they contain only real food and spices. Nothing artificial here. Very professionally packaged -- find them at Cork and Cracker.

Duck Proscuitto: Day 2

2009-04-01T07:39:00.000-04:00

While Day 1 was Friday, Day 2 was really last Saturday. I put my duck breasts in to cure on Friday night and pulled them out Saturday evening. Per Ruhlman's instructions and Chef Chris Eley's advice, I rinsed them, patted them dry, wrapped them in cheesecloth, then did a not-very-tidy tying job with butcher's twine. Both little guys are happily hanging in a cool-ish, dark space. (Most important, says Eley, is dark with no airflow.) I've dubbed them Thing 1 and Thing 2.

In 7 days, I'll unwrap Thing 1 and see how he's doing. I hope he's doing OK, since I would like to take him to a party that night (sliced thinly and served with a baguette) Eley recommends curing for 10 days, so I'll unwrap Thing 2 mid-next week.

On the advice of a friend in Montreal who's much more adept at salting and curing than I am, I dried the curing salt and spices out in the oven -- on parchment paper at 350 for about 45 minutes. It can be reused -- either for curing duck legs for confit or for a rich and interesting "duck salt" on dishes. (Be aware, brines or wet cures can't be re-used, but some dry brines can be.)

Thumb's Up: Bu Da Lounge

2009-03-31T08:33:00.001-04:00

I was long overdue for a drink with the fabulous Kirsten of Middle West Meals and her husband, Ben so we scheduled for last week. None of us had yet tried the newest bar on Mass Ave -- Bu Da Lounge, just a few doors down from the Chatterbox. I'd heard good things and I'm happy to say they weren't wrong. Finally, someone opens a new place that's luxurious, delicious, and smart.

Upscale decor, comfortable chairs and tall tables give you just the right option of lounging with your cocktail or having dinner. The long bar down one side of the room is a great use of the shot-gun, old-school urban space with it's tin ceiling and real-city bar feel. Don't write this cocktail list off as just another book of Asian-themed girly-tinis before you really examine it. Sure, you'll find a lot of vanilla, lychee, pama and berry themes here, but don't overlook their take on a simple dirty martini -- the Dirty Geisha (with ginger stuffed olives) or their ginger beer and Woodford Manhattan. At least two other wanna-be hip lounges on Mass Ave *wish* they'd opened with drinks lists this good. (Not an apple-tini to be found, surprise!) Normally, it makes me nervous with prices are missing from the cocktail list, but ours were all an easy-to-swallow $9. Owner Stephen Phan is no newbie to the business and you'll find at least one familiar Nicky Blaine's alum behind the bar here.

I'd heard a rumor that they had pretty good sushi and wasn't disappointed. Food was equally smart and, quite frankly, delicious. Their best idea? Skipping the ubiquitous salmon and tuna nigeri and going straight for the big, gloppy rolls -- perfect for sharing. Of the 10 luscious offerings, ours were incredibly well-executed and a smart take on the traditions. Hey, if you're going to do big rolls, do them really well -- and make them substantial, unique and fun.

The Four Treasure takes the traditional tempura shrimp with actual and real crab meat (not that weird orange, shredded kind or any sort of Krab) and tops it off with fresh tuna, cilantro and black roe. Our Spider Roll was still warm -- tender soft shell crab with perfectly cooked and seasoned rice -- topped with an amazing shallot "dressing" that gave the each bite a perfect acidity. No shortcut, cheap-and-easy rolls these. No messing about with soy sauce and wasabi. Fish is eaten the way the chef intended. (I'd also be willing to be there's no restaurant supply jug of sushi rice vinegar in the kitchen, either.) The Asian-themed starters menu gives options to non-sushi lovers and traditionalists alike with calimari, tempura, edamame, and spring rolls.

This bar is small -- small enough to enjoy with friends, but not so small you wont' be able to find a table for cocktails and a snack. And don't miss the the book-case humidor in the back for cigars. Excellent service puts the polish on this hidden gem right in the middle of Mass Ave. Bonus, they open early in the day, perfect for late lunches or afternoon snacks.

Bits and Pieces: Wine, Signs, and HANK

2009-03-30T07:19:00.001-04:00

Wine Auction in the Star: Cathy Kightlinger gave the chairs of the Elegant Vintages Wine Auction a nice shout-out in her column last week. Of course, with a room full of bold-faced names, it's appropriate she should give props to the folks who make it all happen. Thanks to all who attended and bought wine to benefit the Indianapolis Zoo.

Euphoria and Creation Cafe, Now with Signs! Chef Brad Gates left me a phone message last week to let me know they were getting signage at last! It's the one thing I always ask about every time we chat. By the end of the month, look for signage at Creation Cafe and Euphoria to be officially installed.

Comfort Cookin' with HANK-FM: When pals Ed Wank and Dave O'Brien of HANK-FM, ask for a favor, I'm happy to oblige. On Saturday, joined IM's Beth Clayton and Heidi Dennis from Pearls and Ivy Catering to choose the winner of the American Dairy Association's Comfort Food Cookoff. We chose a chicken casserole with sage biscuits on top but there was a chocolate gravy served over biscuits (with melted butter on top, can you believe it?!) that was a close second.

Duck Proscuitto: Day 1

2009-03-28T12:09:00.000-04:00

Once again, Ruhlman inspired me with a post on duck prosciutto. If you don't already have his book, Charcuterie: The Craft of Salting, Smoking, and Curing, I encourage you to get it so you can follow along or even better so you can do this yourself!

Step 1: Obtain duck breast. Pekin is OK, but magret (the breast from a moulard duck raised for foie gras) is better. I did this by calling The Goose. You can also order online from D'Artagnan or Hudson Valley Foie Gras.

Step 2: The recipe calls for 1 lb which is sort of one boob's worth of duck breast. Two is good -- both sides, as it were. I cut mine in half. (You don't have to, you can cure it flat, then sort of wrap it together, but it takes longer to cure.) Leave all that great fat and skin on.

Step 3: I prepped my cure. Ruhlman's a purist and goes just for kosher salt and a little black pepper. I can never resist throwing in a few cloves, juniper berries, black peppercorns, and star anise. I skipped the spice grinder and just gave them a good crushing in the mortar.

Step 4: Rub the spices on both sides of the duck. Pour a good bed of kosher salt into a bowl or dish, top with the duck, a bay leaf or two, and more salt. The breast should be covered on all sides with salt. If you're doing two in the same dish, they shouldn't touch.

Step 5: Cover, refrigerate for about 24 hours. Don't overcure. Stand by for Duck Prosciutto Day 2.

Who Not to Feed this Spring?

2009-03-27T15:12:00.000-04:00

Image via Wikipedia

IDI wants us to remember that while we're eating well, and possibly outside, we should skip sharing the wealth with the birds on Monument Circle. Not only is human food bad for them, but the mess causes a whole other set of problems. Tell these birds to go forage on their own. In Carmel. Or Fishers. Or Greenwood. Anywhere but downtown.

As a reminder, please do not feed the birds. Human food can be harmful to birds. Additionally, bird droppings are unsafe, unsanitary and unsightly and can cause serious, costly damage. Thank you for your assistance.

2009 Chef's Alliance Dinner Announced

2009-03-27T07:46:00.003-04:00

Chef Ryan Nelson sent the news over yesterday. He's schedule the 5th annual Chef's Alliance Dinner for Sunday, April 19 and put together a fantastic line-up. One of the best dinners of the year, this event is one night when local chefs partner to both celebrate food and raise money for the Riley Children's Foundation. Nelson organizes the dinner and hosts at the Oceanaire each year.

Who's cooking? Last year's line up returns with Chefs Greg Hardesty, Tony Hanslits (Chef's Academy), Eli and Nicole Anderson (H2O Sushi), Karl Benko, Regina Mehallick (RBistro), Marc Urwand and Deidra Henry (Taste Cafe) and, of course, Dave and Krissy Tallent (Restaurant Tallent). Book your space now. This dinner will sell out.

6:00 p.m.-9:00 p.m.
Sunday, April 19
$150 per person
For tix, call Sheryl Parks, 317.955.2277

Suddenly Shuttered: Bistro de Paris

2009-03-26T20:43:00.003-04:00

From what I hear, employees of Carmel's Bistro de Paris arrived for work last week to find the place closed and empty. No notice. The food at this little French bistro was always passable, but the dining room was usually only half full. I'm sure they found it hard to complete with the burgers, pub grub, and 'zza just down the street, especially in these economic times. If you have favorite independents that you want to see make it, go. Go and eat. Don't wait. They need your business now.

Get Thee to the Goose: Delaware Cannonball

2009-03-25T19:44:00.009-04:00

"What is it?" I asked pointing at the red lump of what could only be cured meat sitting in the charcuterie and cheese case at Goose, The Market. Chris came over to introduce me to the Delaware Cannonball -- a goose pastrami. (Neal and Chris both corrected me that it is duck not goose. I had duck on the brain yesterday.)

You know, the best part of stopping in at The Goose to forage for dinner is finding these gems. This is some of the best cured meat I've ever had -- the texture is heavy, a bit grainy, and rich -- like any other good pastrami. And the spicing is tangy, strong with garlic, but not hot. This would make a fabulous sandwich, but really, why eat it any other way than just standing at the kitchen counter snarfing it up out of the paper wrapping. A little bit of pure heaven.

Spanish Wines and Food at Creation Cafe

2009-03-25T10:23:00.002-04:00

Image via Wikipedia

If you're looking for something to add to your calendar for tonight, the fine folks over at Kobrand have put together a Spanish wine tasting with Chef Brad Gates. (The menu card says Euphoria, but I'm told the tasting will be downstairs at Creation Cafe.) Sure, it's raining, but what better excuse to stay inside and plan for summer... Mmmm. Summer! Besides, at $30, the price is right.

Try Paella, Grilled Prawns, and Idiazabal (smoked raw sheep's milk cheese) with the Don Olegario Albarino. Next, gazpacho with Gran Feudo Rosado. Then a torta, manchego, and vanilla flan with the Poema Cava Brut. Lastly, choirzo, beef kebabs, and murcia al vino with Vina Salceda Crianza, the Reserva, and Abadia Retuerta Seleccion Especial.

7:00 p.m.
Wednesday, March 25
Creation Cafe
$30 per person

Elegant Vintages Wine Auction 2009

2009-03-25T07:05:00.003-04:00

And a great time was had by all! The food at the Conrad was quite good, the silent auction was lively, and the bidding an active rush in the main room. Friends at our table took home the Petrus while by my tracking, all the live auction items went for well above estimates. Kudos to event chairs Holly Banta and TJ Cole and to the fine folks at the Indianapolis Zoo for all their work. Hooray!

Three Latest and Best

2009-03-20T08:18:00.000-04:00

Pre-Opera Dinner at Meridian: Yes, it's official, those plump, crunchy little chicken-fried Oysters Rockefeller are one of my favorite things ever. Honestly, they're practically a fine-dining version of boneless chicken wings. Just without the chicken. And without the wings. Pirates for everyone!

A Spoonful a Day: Not kidding when I feel like I've rediscovered maple syrup. The dark, sweet nectar from Burton Maplewood Farms is so good -- so dark, smoke-filled, and sweet -- I could eat it by the spoonful straight out of the bottle. Maybe I will.

Food o' the Irish: At RBistro, Regina's Irish menu satisfied everyone at our table, enough so that our San Francisco-based guests declared themselves delighted. The corned-beef hash (complete with fried egg), the lamb, the vegetables, and the potted crab (swimming in butter, the way God and the Brits intended.) It was all A terrific way to welcome wine auctioneer David Reynolds and his lovely wife to town for the Elegant Vintages International Wine Auction!

Good News from Restaurant Tallent

2009-03-17T09:43:00.000-04:00

From points south comes news that Restaurant Tallent and a few photos will be featured in April's Saveur magazine. Hear, hear for well-deserved food porn! Let's hope some James Beard judges actually make it to Indiana to eat with Dave and Krissy.

Also, if you missed last week's tasting with Domaine Drouhin Oregon, you have another chance. Next week, Tallent presents a dinner featuring these much talked-about Oregon wines along with those from Washington's Novelty Hill.

Hors d'Oeuvres
Domaine Drouhin Oregon Arthur Chardonnay, Willamette Valley, 2006

Smoked and Roasted Arctic Char with Sweetpea Risotto and Pinot Noir Emulsion
Domaine Drouhin Oregon Pinot Noir, Willamette Valley 2006

Red Wine Braised Rabbit Taglietelle with Swiss Chard, Cippolini Onions, and Currants
Novelty Hill Merlot, Columbia Valley 2005

Pan Seared Indiana Duck Breast with Creamy White Beans, Mustard Greens, Ham Hock and Roasted Red Pepper Jus
Novelty Hill "Red Wine", Columbia Valley, 2004

Roasted Local Lamb with Root Vegetables, Goat Cheese Poltenta, and Natural Jus
Novelty Hill Syrah, Columbia Valley, 2004

House Made Cookies

Wednesday, March 25
6:00 p.m.
$80 per person inclusive

EU Cracks Down on Labeling Rules -- Chateau Doomed!

2009-03-16T08:25:00.000-04:00

Image via Wikipedia

Ran into this over at The Good Grape. The EU has begun to crack down on labeling and now has to grant permission for US wine makers to use terms like "chateau," "clos," "late bottled vintage," "noble," "ruby/tawny," "sur lie" and even "vintage" on their labels or as part of their names -- if the wine is to be shipping into the EU. More at Vinography.

National Maple Syrup Festival 2009

2009-03-15T21:07:00.003-04:00

Saturday, drove down to Medora, Indiana at the request of Scott Hutcheson, aka The Hungry Hoosier, to judge for the National Maple Syrup Festival at Burton Farms. Great fun was had by all as we judges tasted 15 or so dishes and examined recipes from all over the US. Chef Daniel Orr and I also had a chance to tour the sugar barn (a fabulous smelling log cabin), check out the evaporator (state-of-the-art), and hear about tapping the local maples for sap (up to 30 gallons per tree with three taps). A special thanks to Tim Burton for filling us in on the details of tapping his Indiana sugar maples.

We tasted, of course, and while the Grade A is oh, so elegant, the Grade B stole my heart -- darker, smokier, and denser. (Perfect with stone milled grits and sausage for breakfast this morning.) More pics at Flickr.

Best Places for Lunch this Lent

2009-03-13T16:59:00.002-04:00

Image by airnos via Flickr

A lot of people I know, and I'd wager you know, too, observe Lent in one way or another, even if they just give up meat on Fridays. Knowing this widespread tradition, it's more than a little irritating when fine dining menus offer almost no fish options. (For the 2nd week in a row, our regular Friday lunch haunt has given us only one hot option -- today, reducing one dining companion to soup and a salad.) So, what places and dishes do you recommend for Lent? Any particularly noteworthy specials that some chefs roll out for the tender six weeks of spring just before Easter?

Thursday Bits and Pieces

2009-03-12T07:17:00.003-04:00

Image via Wikipedia

Some Thursday shout-outs! for a few of you:

*Kudos to the folks at Mo'Joe Coffee who we hear have the java flowing for reporters and other folks behind the Cosmopolitan fire lines this morning.

*A huge shout-out to Chef Ryan Nelson at The Oceanaire Seafood Room for the fantastic seafood last weekend. Mussels and clams and shrimp, oh my!

*Thank you thank you to Brent, Tony and the crew at King David Dogs for helping me spread the tater tot love!

Say Good-Bye, Wolgang. "Good-bye, Wolfgang"

2009-03-10T07:37:00.004-04:00

Image by Getty Images via Daylife

And finally, the end to the worst kept "news" in Indy's food world. Last fall, the emails started coming as IMA decided not to renew the Puck's Catering contract. Next, they heard formal presentations from several companies (including a few local faves) interested in taking over the restaurant and catering at the IMA. At that time, they chose Sodexo for the primary operation and retained Kahn's as a second option for catering. At least one other well-known local caterer presented, but for those of you wondering how the IMA could choose a national, corporate food company over a local shop? Think of what's involved -- sourcing product for enormous events, some with hundreds of attendees and little notice. Running -- cost effectively -- everything from sandwiches to canapes day in and day out -- at an efficient price? Someone's got to be able to control food costs using national benchmarks to ensure you're making a profit in what can be a low-margin business. Someone's got to deal with staffing, prep, and hiring in a high volume and low cost business. Think of it another way, Sodexo runs food for St. Vincent Hospital. Not so many formal events, but lots of people to feed 24/7. Formal announcements were made yesterday -- Sodexo in. Puck's out.

No word yet on what they'll do with the former Puck's restaurant space although reports are the company will develop a concept and menu for a new restaurant in the next few months. Not sure if that's for the museum cafe or another fine dining enterprise. They're looking for an executive chef.

Everything is Better with Bacon: The Goose

2009-03-06T07:09:00.003-05:00

"Porky goodness" can't begin to describe how exited I was to see Chef Chris Eley's Indiana Bacon of the Month club. (It's a sad commentary on what gets me excited these days, but there you go.) Take eating locally to a whole new level as Eley at Goose, The Market hand cures fabulous heritage pork bellies for your bacon eating pleasure (and a little lamb and beef thrown in). I mean, seriously, this line-up is *unreal*! Sign up by the 15th of any month to get a pound of bacon plus a whole lotta goodies including a bacon t-shirt, recipes, and info on the pig and its breed.

April 2009: Rum and Cherry Wood Smoked Bacon (Duroc)
May 2009: Hickory Smoked Lamb Bacon (Suffolk)
June 2009 Bourbon Smoked Paprika Bacon (Berkshire)
August 2009: "Wild" Boar Bacon (Duroc)
September 2009: Chinese Five Spice Bacon (Tamworth)
October 2009: Vanilla Sorghum and Cider Bacon (Large Black)
November 2009: Double Smoked Hickory Bacon (Red Waddle)
December 2009: Maple and Crushed Chili Bacon (Duroc)
January 2010: Brendle Honey and Clove Cured Bacon (Berkshire)
February 2010: Soy Cured Beef Bacon (American Kobe)
March 2010: Coriander and Shagbark Hickory Smoked Bacon (Ossabaw)

Eley's done his homework and notes which pigs are listed on the Amerian Livestock Breeds Conservancy as well as the Slow Food USA Ark of Taste. A portion of the porceeds will go to Heifer International to buy you a partnership in an animal for hunger relief. (Pigs! Sustainable agriculture!)

4 consecutive months shipped to your door: $129 (plus tax)
4 consecutive months picked up in store: $69

If you're going to sign up, get in line behind me!

Elegant Vintages 11th International Wine Auction

2009-03-05T10:27:00.001-05:00

Wine lovers, it's that time of year again! If you haven't already purchased your tickets for the Elegant Vintages Wine Auction (presented by The Jacoby Agency -- Insurance and Financial Services) and benefitting the Indianapolis Zoo, now is the time to act. Seats are filling up for this annual live auction -- now considered the premier wine event of the year. The details? Black tie, The Conrad, 5-course meal, incredible wines at your table and during the reception, and some of the best collector lots of old and rare Burgs, Bordeaux, and California stunners.

A taste? The 1973 Stag's Leap Cabernet famous for beating the French entries in the 1976 Judgement of Paris. A paired wine dinner for 10 of your friends at Euphoria. Ride an elephant? Take a trip to Calfornia wine country. More than 300 bottles will be up for sale along with art, jewelry, animal activities and more. The evening is made more lifely by San Francisco charity wine auctioneer David Reynolds.

My table is full, but email if you're coming and we'll start a second. This event is one of the best of the year for hard core food and wine lovers. I hope to see you there! Buy tickets online.

Tickets are $150, $200, and $300.
Saturday, March 21, 2009
The Conrad Hotel

Where to Eat in Columbus, Ohio?

2009-03-05T07:24:00.002-05:00

Hey, kids, regular reader David C. is heading to Columbus, OH this weekend and wants to know if you have any food recommendations for him! What's good? What to avoid? Help a reader out!

More on Nutrition Data on Indiana Menus:

2009-03-04T20:55:00.004-05:00

Image by ShellyS via Flickr

Last week's post on HB 1207 sparked a flurry of email. As with all issues, people are passionate, and there are also two sides. The bill would require "food establishments" with 20 or more locations in Indiana to provide full nutritional data for their items as well as calorie and carb counts on the menu (or menu board). Deb Scott, a restaurateur with 20 years of experience in the mid-range market (and in the interest of full disclosure, a vice president of the Indiana Restaurant Association,) sent a personal note on why she thinks the bill could be harmful to small business -- and not really get us the real data we need anyway:

"It's not the providing of information that restaurants have a problem with – many chains provide the information now. The issues are:

Cost: While everyone is thinking "chain," it is really brand that the bill covers. As you know, with any brand there is a franchisor and franchisees. While the franchisor may pay for nutritional analysis (but probably share that cost with the franchisees), a local small business owner who is a franchisee may own only one location in Indiana. He would be responsible for paying for all the other expenses such as printing menus, menu boards, drive-thrus, etc. Grocery delis, convenience stores and hotels are covered as well as local Indiana chains including MCL, Arni's, Pizza King, Sunshine Cafes.

Liability: Humans making the food. Items can be substituted by distributors. There is lots of room for error and no protection against frivolous lawsuits.

Inconsistency: While a chain may have paid for the requirements in New York, when Indiana or any other jurisdiction adds their spin, then there are more costs in analysis, more costs in changing menus.

Some people think all restaurants should provide the information thinking that nutritional analysis software is readily available, but the software is general in nature. The burden is great for true nutritional analysis which is typically done in labs. This is true especially for a restaurant that creates menus focusing on local, fresh ingredients, that changes their menu frequently."

Three Latest and Best

2009-03-02T07:14:00.001-05:00

Bourbon Salmon Reuben at The Oceanaire: Ignore the lunch specials at your peril. The wild salmon in a sweet glaze sat happily with a mound of sauerkraut on thick, toasted pumpernickel -- a tasty new take on an old favorite.

Dinner in The Ripple: Celebrated a friend's birthday at Broad Ripple Steakhouse Saturday. If, like me, you haven't had a meal there in a while, it's still how I remember, reliable and delicious. The maple walnut salmon would have been too sweet on its own, but was perfect with salty red potatoes. And sure, it's not in season but the asparagus was cooked perfectly and hit my spring craving for veg.

Brunch at Elements: I've been meaning to try it for weeks and finally made it to Sunday brunch at Elements. The simple menu has something for everyone including salads, whole plates, a three-course prix fixe, all in the Elements style. The eggs Benedict were a treat -- rich hollandaise coated two perfectly soft-poached eggs, a tender slice of steak, and toasted brioche. Perfect from our sunny perch.

Don't Forget Open That Bottle Night!

2009-02-28T08:38:00.000-05:00

Image via Wikipedia

Don't forget, tonight, the last Saturday in February is Open That Bottle Night 9, the one night a year when you should open that special bottle you've been saving for a special occasion. In 2000, Wall Street Journal wine writers Dorothy Gaiter and John Brecher and began the tradition when they discovered many readers have bottles they save and end up waiting too long. They all had stories. So, that special wine someone gave you from your birth year? Or for graduation? Or from a special occasion? Why not enjoy it now!? Invite friends, tell the story of your wine, open it, be prepared for your wine to be an aged beauty or a couger just past her prime. Bring a backup just in case. Decant and enjoy!

Trader's Point Creamery -- now in jars

2009-02-28T07:01:00.000-05:00

Had a few folks over for snacks the other evening and was so happy to see Fons Smits, cheesemaker at Trader's Point Creamery, and his fantastic wife, Eileen, and they came with treats! Never say "no" to men bearing gifts of dairy especially when it's the Fleur de la Terre, cottage cheese and fromage blanc in the new glass jars! I know the European-style dry cottage cheese isn't everyone's taste, but I love it so. (That watery stuff squicks me out.) We happily worshipped at the stinking curd altar (thanks, Eileen!) -- a cheese board arrayed with the smelliest of the smellies including the Red Hawk from Fons' days at Cowgirl Creamery. All hail the aged goat! All hail the raw milk! All hail cheese!

Nutrition Information on Menus in Indiana?

2009-02-27T13:07:00.003-05:00

So, as Masson notes, nearly dead isn't dead, especially when it comes to the HB 1207 -- the nutritional data bill. I'm kinda shocked this passed the house. I mean, I *love* it! But Hoosiers love their chain food and their big portions. The bill, if it passes the Senate and the Governor signs it (and I'd think he would given his focus on health), requires chain restaurants to post ten specific details of nutritional data on each food item. Even better, it requires calorie and carbohydrate counts to be printed by each dish on the menu. Bravo!

Seattle's menu labeling law just went into effect. NYC instituted menu labeling requirements for chains with more than 15 restaurants in 2007. Restaurants and the New York Restaurant Association sued and lost -- twice. Just last week, an appeals judge upheld the decision. Indiana's law would affect restaurants with 20 or more locations in Indiana. The NYC law wasn't without problems -- for both small chains and the fast food giants -- but it was the first to require calorie counts right on the menu.

I'm surprised restaurants and business haven't been making a public push against the measure due to the tough economic times and the heavy saturation of chains in Indy -- especially on the north side. And what about higher end offerings? Ruth's Chris or Capital Grille (33 or so locations at last count)? Of course, fighting against the bill is a hard PR sell. Why make it difficult for people to see the reality of what they're eating -- especially in a state with a weight problem?

Will it change what I eat if I see right in front of me "Lobster mac and cheese: Cal: 3500. Carb: there aren't enough zeros"? Absolutely. And health advocates are banking it will for you two. I suspect the issue will heat it up when it hits the Senate floor. I have a funny feeling there's going to be a slim chance of passage. But wouldn't it be great?!

Update: Important error on my part -- this bill applies to chains with 20 or more restaurants in Indiana. So, really? Fast food and some fast casual -- like Qdoba, Buffalo Wild Wings (I'm guessing), and others.

My First Time -- Glass Closures

2009-02-27T07:48:00.001-05:00

Why won't the foil cutter work? Mutter, mutter. Off comes the plastic "capsule" revealing a squarish cap. As I twisted, I'm thinking, this is the oddest screw cap I've ever seen! Except it wasn't -- the cap was the metal top covering the new glass closure. My first sighting in the wild!

These glass closures -- Vino-Seal or Vino-Lok -- from Alcoa are the next evolution in an industry trying to solve the problem of traditional cork. This one, on a bottle of Peter Rosback's Sineann is functional -- and unlike a Stelvin closure -- still gives the user the experience of elegance. The glass stopper looks nice.

It can be a bit tricky to remove. But who said wine is perfect?

The Problem with Yelp

2009-02-25T07:30:00.001-05:00

Image via CrunchBase

I'm not a fan of the mass review sites like Yelp. If I don't know who's making the recommendation or writing the review, their opinion doesn't mean much to me. Reader reviews with specifics ("park at the 18th St. garage" or "get there before seven or you won't get a table") hold some water, especially when I'm out of town. But for the most part, I don't know if their raves about food will be my raves about food.

There's also a culture among the non-food-obsessed to put a postive shiny spin on every place place they happen to visit. "It was great! Would definitely go back!" As if they feel any negative word is bad karma. They're like the "average user experience" write-ups popular in local newspapers and on local websites. Personally, I want someone with expertise to tell me what they liked and didn't like so I can decide for myself.

Enter Yelp!, a national online site where any user anonymously can quickly and easily look up restaurants and comment on their experiences. Not a bad idea, really, except for the, well, the making money part. Problems first surfaced last year, when the San Francisco Chronicle's Michael Bauer wrote that a few chefs had encountered diners threatening them with bad reviews if meals and drinks weren't comped. As he notes:

Most restaurants have come to accept and understand the rules that guide professional critics, but they haven't come to terms with the palates of hundreds of customer/reviewers who have the power to write negative comments on a whim.

Of course, Yelp posts a review policy telling its users that it's not kosher to demand free anything. Legitimate reviewers (and even most bloggers) know the rules. But the extortion that one chef reports in Bauer's post -- comp us or else! -- is truly frightening. At least one chef commented that they tell these users to go on and write their bad review, casting further suspicion on the entire service.

Now, Michael Atkinson, founder of the social networking site FOH-BOH, reports even worse shenanigans on the part of Yelp! The East Bay Express published an article last week on Yelp's newest sales pitch to chefs and how it was gaining traction. Sales reps from the company are now calling restaurants with bad reviews posted and offering -- for a mere $299 a month -- to remove those bad reviews! As part of their service now, the folks at Yelp make money by cleaning up negative comments! Wow. Just Wow. What little shred of usability just went out the window. Talk about a no-negative review policy. How about we make some money on those?!

Yelp's CEO responds on his own blog to critique the reporter's use of anonymous sources -- but never once denies or addresses the fact that they charge businesses to remove or re-order bad reviews! What bugs me a little is that restaurant owners don't seem worried. They seem more irked by the "negative" tone of Yelp (that it allows negative reviews at all) instead of the fact that the service is extorting money to change content. The whole thing offends me. Expertise matters. Good and bad feedback matters, but transparency matters most. A content company can't censor. Worse, they can't charge customers for it.

I'd love to hear if anyone locally has been approached.

Growing the Empire de Chou

2009-02-24T11:07:00.000-05:00

Look for the northside Petit Chou to open the week of March 9 at Clay Terrace. Executive chef Tyler Herald, a mainstay in the farmer's market scene, will oversee the opening -- and introduce their new dinner service. The location has been in the works for a while, but in this economic climate, it's great to hear *someone* is spending money. Go, Martha.

All Around the Town: Fat Tuesday Edition

2009-02-24T08:16:00.001-05:00

Looks like chains won't be required to post their nutritional data anytime soon. The bill is nearly dead in the Indiana assembly. [Masson's blog]

The Smoking Ban continues to work it's way through the statehouse. There are exceptions for "tobacco bars" but no definitions of what those mean. Sounds like it would save the fledgling Indy Cigar Bar, thank goodness! [Masson's blog]

Roquerfort tarifs go way up. Thanks, George. Maybe curtailing French cheese purchases will stop the economic bloodbath. [Curdnurds]

No formal date is set, but the Indy Food Coop is planning a summer launch date. They're lining up vendors (and taking names). [Going Local]

Angelina Jolie Topless!

2009-02-23T01:54:00.003-05:00

Now that I have your attention...just housekeeping detail or two. I've migrated feeds over to the "new," "improved" Feedburner. (Now, with more Google!) If your feed doesn't load properly, breaks for you, or your email subscription goes wonky, you can re-subscribe in no time!

Three Latest and Best

2009-02-22T11:38:00.001-05:00

We all look for balance, right? Work versus eating versus blogging versus staying fit versus the energy to do it all. Hey, I'll admit, lately, those of you who aren't regular readers have taken a look at my posts and said "What a cranky bitch!" And hey, you'd be fair to say so. ('Cause I kind of am in the winter.) But last week, I had a chance to run into quite a few of you, and it's energizing! Here's a big shout out to the folks The Urbanophile and I ran into on Friday night at R Bistro! Thanks for the mad props. Also, thanks to all of you who rolled out for Pecha Kucha Indy Friday night. I *promise* next time I'll present something on food.

White Cheddar and Apple Bread Pudding at RBistro: The waiter came over and asked how we liked the dessert we'd decided to split. My friend paused with a spoonful of Regina's rich savoury/sweet cheese and apple bread pudding on the way to his mouth. "I'm beginning to regret my decision," he said. "That is, I'm beginning to regret that I didn't order my own."

Guac at Adobo: Someone recently complained to me that Adobo only serves their margaritas straight up in a martini glass. My answer: Have you tried asking them to serve them on the rocks? That's what I do and it works every time! (They don't have a blender behind the bar to make the crushed ice nightmares -- which is as it should be.) Guac and fish tacos were a perfect weeknight stop for a girls discussion group. Looking for a deal? Check their long list of drink and food specials -- I'm all about the $1 pastor and fish tacos, 4-6 p.m. Monday through Friday and 1/2 price margs on Thursday.

Lunch at Elements: OK, I *swear* I'm ordering something different next week. I can't blather on to you again about the skirt steak sliders. I can, however, say the tomato soup was perfect -- and as always the pork belly croque madame with the perfectly fried egg on top made me envious of my neighbors' plates.

Indy Star in 30 Seconds or Less

2009-02-22T08:10:00.002-05:00

From today's Indy Star:

* A good concierge may be relied on for many things, but don't look to them for good Italian restaurant recommendations. (Someone tell the Conrad that Iaria's is not good Italian.)

* A nice shout out to Indyethnicfood.com. If you don't already use this valuable resource, make sure you add it to your list. It's a little old school, but the go-to place to check locations, updates, and comments on all of Indy's ethnic restaurants. (Love how the Star doesn't actually let you click through from the article to the site. Kinda boneheaded.)

James Beard 2009 Long List: Congrats Dave Tallent

2009-02-17T07:34:00.000-05:00

Last Friday marked the arrival of the 2009 James Beard Award semi-finalists, known as the "long list". The short list hits in late March. For the 2nd year running, Bloomington chef David Tallent of Restaurant Tallent makes the list in the Best Chef: Great Lakes category. (Absent is perennial Indianapolis nominee Chef Steven Oakley.)

The 20-chef Great Lakes category will be narrowed to 5 chefs for the finals. Judges must vote on restaurants where they've actually dined. (He faces tough competition from Cincinnati's Jean-Robert de Cavel, Koren Grieveson of Chicago's Avec, and even Cleveland's Michael Symon. In Indiana, it's truly an honor to be nominated. Congratulations, Dave!

Three Latest and Best

2009-02-16T19:37:00.000-05:00

Lunch at Elements: Again: So, I'm a little in love with the skirt steak sliders -- like marriage material love. Friday, enjoyed my favorite dish while inhaling the tortilla soup. Bonus? The earliest, most delicate spring peas. Owner Dennis Dunn has some interesting plans for the spring involving some visiting James Beard chefs.

A Little Yat's Love: After the sold out roller derby bout on Saturday night, we hit Yat's right at closing time. The smokey red beans and rice, the chili cheese etoufee and spicy maque choux was as perfect as finding Joe himself behind the counter. Thanks for staying open a few minutes later just for us!

More from The Goose: Chef Christopher Eley had smoked ham hocks in stock the other day -- I picked up one and wish I had a dozen more in my freezer. Threw it in with split peas, carrots, pearl onions, and a few fingerlings. Possibly the best split pea soup I've *ever* made. Fantastic, Chris!

$1 Million Dollar Valentines Day?

2009-02-14T12:00:00.000-05:00

Image by Darwin Bell via Flickr

You'd never think the fine dining restaurant segment has been hit by the economy based on the numbers I'm hearing for tomorrow. Forget flowers. We hear reservations are through the roof -- and many local faves have expanded hours and added seatings. Elements, Meridian and most other local fine dining standbys are reporting full bookings all day. Fogo (rumor has it) has 1300 people booked for eating meat tomorrow. Ruth's Chris has 800 coming for the day.

While many who dine out often say they're cooking in tomorrow night, here's a toast to a much needed spring boost to the local restaurant business. Happy Valentine's Day, indeed.

Ballard at the Winter Market?

2009-02-14T07:01:00.002-05:00

The Indy Winter Market folks are reporting Indianapolis Mayor Greg Ballard will make a stop at the indoor farmer's market at 11:00 a.m. tomorrow. More info at Indy Winter Market's blog.

Update: The winter market blog says Ballard is now supposed to be there at 10:00 a.m.

Szigeti Sparkling Gruner

2009-02-13T06:00:00.005-05:00

Over the Christmas holidays, I was in Chicago and popped in to Bin 36 for dinner. If you've been to this popular wine bar, you know how easy it is to get lost in the wine and cheese flights. My first choice was sparklers and soft, salty cheeses. (Pierre Robert, I love you!)

The highlight of the sparkling wine flight was the Szigeti (pronounced Zig-it-ee, says the importers website), a crisp, clean sparkling Gruner-Veltliner (from Austria, natch), the first I'd ever seen. For the money, it was a real knockout -- an excellent value. And, for those of us who look for proseccos and cavas for everyday drinking, this was a treat, that rare sparkler that drinks like a more expensive wine. The clean, acidic style was miles above that rushed, yeasty, oddly sweet-musty nose and cloying finish you find too often in the $20-30 Champagnes and sparkling wines. The bottle I brought home was as good as I remembered.

My new favorite wasn't available in Indianapolis, but with a little sleuthing and a leap of faith by the reps at In Vie and folks at Cork and Cracker, the Szigeti sparkling Gruner has arrived. Many of you have listened to me rave about it as my best find over the holidays. (I mean, seriously, I just couldn't stop thinking about this wine.) Now it's your turn to try it out. The only cases in town are sitting at both locations of Cork and Cracker -- Broad Ripple and North Michigan Road. (Ashley was a sport listening to me go on about this wine at New Year's Eve without actually having a bottle to try!) Retail price: $22.99.

What will this be similar to? If you've been enamoured with the popular New Mexico-produced Gruet, try this Gruner. You'll be impressed by the increase in quality and cleaner style in the same price range and I suspect, you'll have just found a replacement.

Here's the deal. Indy isn't a big town for sparkling wines. People just don't buy and drink them in the same proportions as other places, but I think this one is worth it. And who doesn't love something different in a sparkling wine? So, on my recommendation, go try this wine! Give it a shot, and report back if you liked it (or didn't) and why. I look forward to hearing what you think.

Many thanks in advance to the fabulous Marie Silberstein and Ashley Lockwood for making this happen just in time for Valentine's Day! Cheers!

Open Thread: Brunch in Indianapolis

2009-02-12T12:44:00.001-05:00

So, last weekend, a friend and I were trolling for Sunday brunch options -- not the snappy quick neighborhood meal (no offense to Taste and the Chous) but a sit in a nice setting, drink a bottle of wine, go home, and take a nap alternative. Meridian no longer serves brunch. Euphoria is closed on Sundays. The Elements menu is very small -- fine for Friday lunch but not rich enough for brunch. And other than steakhouses (like Ruth's on the Northside) and Scholar's Inn (and their seafood "scrambles"), I'm wondering if we're missing any options. Any other alternatives?

Valentines' Day Plans

2009-02-12T06:25:00.003-05:00

Image by Getty Images via Daylife

Sounds like quite a few fine dining options are filling up quick for Valentines' Day. In a classic "you snooze, you lose" holiday scenario, your options are limiting quickly if you want to eat at the high end. A quick check on Opentable shows *no* availability for any of the 45 Indianapolis-area restaurants on Valentine's day -- with the exception of the fine, winter retreat Bella Vita New Castle. Some options you might not have considered?

* Roller Derby. Who doesn't like a night off with Bud Light and a soggy slice compliments of the Naptown Roller Girls.

* Fogo de Chou. Make your carnivore's dreams come true with this orgy of meat. Don't forget the papaya cream at the end.

* A home cooked meal. Guys, even if it's a grilled cheese sandwich for two (maybe with a little bacon, truffle oil, and Italian prosciutto), never underestimate the effect of just making the effort. Throw in a bottle of fine champagne and you're in business.

If you're still sold on reservations for supper, check out the new, revitalized Indianapolis Monthly Dish newsletter. This week's tasty edition has a roundup of local fine-dining faves and their options for the V-Day. (And bonus, it's National Condom Week. Be careful out there!)

Three Latest and Best

2009-02-11T07:21:00.003-05:00

While I've not been in the mood to eat, it seems like nearly all I've done lately! That first run of the spring was *brutal.* So, while I figure out how I'm going to go fit in a bathing suit this summer, here are my three latest and best.

The Elements of Lunch: If you haven't popped in, you should try Friday lunch at Elements. While it's become a near-weekly ritual for a few of us, there always seems to be something new to try. My current fave? The steak sliders with blue cheese brimming with melty steak-juice on an excellent French bread bun.

Simple, Comfort Food: Bar. Meridian. Cesar Salad. Bowl of Smoked Corn Soup. That is all.

Meatloaf at Creation Cafe: While I still find some dishes (and often the service) hit or miss at this popular downtown eatery, I can't fault them for the pulled pork nachos. Or, for the recent meatloaf special. The crust was the best part - just as it should be.

Monday Morning Duke's Mixture: Alinea, CSA's, and Whole Foods

2009-02-09T07:25:00.000-05:00

Ah, the sun! This little break in the weather has been just enough to get me going again. First good run of the spring yesterday and I thought I was going to die! Too much duck confit! And with Valentine's Day right around the corner! While I scare up some posts to feed the masses, here are a few Monday morning tidbits to hold you over:

** Blogger Carol Blymire is still working her way through the Alinea cookbook with Alinea at Home. It's a fascinating read (Cranberry -- Frozen and Chewy) even if you're not following along on page 43.

** Going Green Mama has a list of all the CSAs in the central Indiana area. Some are hit or miss but unfortunately, she took her reviews down. CSAs are a good way to get started with local, fresh vegetables if you're not growing your own.

**The Whole Foods/Wild Oats merger is still in dispute -- and the FTC has asked for another 30 days to help spur "settlement" talks says Natural-Specialty Foods Memo.

Open Thread: Dreaming of Spring Food

2009-02-03T08:15:00.000-05:00

It's snowing. Again. Don't know about you folks, but I'm just about ready for spring! Fresh spring vegetables, delicate fruit, new cheeses, herbs, and baby animals. What favorite foods are you looking forward to for spring? What will be the first thing you make when the summer farmer's markets are in full swing?

Monday Morning Miscellaney

2009-02-02T08:12:00.000-05:00

Last Supper: Had a great dinner at L'explorateur on Friday. It was great to see the place packed like I'd never seen it -- the bar full and many, many diners. What a way to celebrate and bid adieu to the escargot ravioli, sweetbreads, and cassoulet.

Zoobiliation Tix Today: Don't forget Zoobiliation tickets go on sale today celebrating the Komodo Dragon! This massive black tie affair is one of the best nights of the year, but don't wait! Last year, the $225 tickets sold out in two weeks. Online purchase only.

Taste of Elegance 2009!

2009-01-28T20:58:00.003-05:00

Congratulations to the winners of this year's Taste of Elegance pork competition. I was a judge this year along with Chef Tony Hanslits (Chef's Academy), Casey Kenley (dine magazine), Chef Brandon Hamilton (last year's winner), and our man in pork and past president of Indiana Pork from Muncie. (Who I must apologize in advance to for not writing down his name.)

I didn't stay for the awards, but I can share:

1) The quality of all 11 entries was very high. I'm not talking about 11 dishes with 3 or 4 really good. We, as judges collectively had 7 or 8 dishes we'd ranked very highly.

2) The judges, while all experts, did not come to consensus right away on the top 5 or 6 dishes. I mean this to say that it wasn't one of those situations where we all agreed on 1, 2 and 3, then had to decide the rest. We averaged our five scores and ranked accordingly.

3) There was less than a point separating the top 3 scores. There was about half a point between 1 and 2. Was it close? Oh, yes. Even down to fifth or sixth place.

4) There was a wide variety of preparations, cuts, cooking styles and more. Ironically, the biggest failures were the most traditional prep. It's interesting to see how innovative cooking techniques (or well executed but less common classic preparations) won out consistently over the tired and true grill, roast, or "pulled-pork"-style braise.

So, without further ado:

Chef Par Excellence (First): Ryan Nelson, Oceanaire Seafood Room
Pork Sweetbreads (with caul fat on a bed of lentils, working with one of the most difficult parts of a pig, this dish was tender, perfectly seasoned with a well-balanced richness.)

Superior Chef Award (Second): Jeff Bane, The Chef’s Academy
Butter "Scotched" Pork (Holy Crap, I've never had meat the texture of this dish. It was so tender, it was unreal. It was like pork confit.)

Premium Chef Award (Third): Steven R. Masch, Mudsock’s Grill, Noblesville
Yuctan-style Roast Pork in Banana Leaves with Habernero Mint Gastrique (Perfect flavor combinations all centered around the starring-role pork.)

People’s Choice Favorite Entrée: Greg Schiesser, Indiana Downs
Ginger/Cherry Braised Pork and Crispy Pork Streudel (This might have been my personal favorite -- loved the texture and crust on the pork, the cherry/apple compote, and even the pastry streudel.)

People’s Choice Best Display: Jeff Bane, The Chef’s Academy (With his "Scotched" pork display)

Then, a note about the wine pairings. We judged the wine pairing award (won by Indiana Downs) separately and thank goodness we did. Chefs were only given a few minutes to pick an Indiana wine provided (we were told) by the winemakers. Winemakers?! Why on Earth would you not have whites ready at serving temperature? Why on Earth would someone not be opening and tasting these bottles? (One wine was corked and undrinkable!) If Indiana winemakers want to be taken more seriously as producers of quality products, they need to start acting like it and ensure their wines are served properly. (Only one white of the 8 or so we were served was even remotely cold.)

Even with the weather, it was a great turnout by all -- and of course, my favorite piggy ice sculpture was back! I had a blast (thanks for asking me!) and congratulations to all the chefs who braved the weather to come out. Pictures of the dishes, the chefs and crews, and more at Flickr.

All I Know I Read in the Papers: Greg Hardesty's New Venture

2009-01-28T11:03:00.002-05:00

Jolene Ketzenberger's news in today's Star is some good restaurant news for food lovers in Indianapolis. We knew Greg Hardesty wouldn't be gone for long (and he's got lots of fans), so it's good to see he's working on his next project -- The Soft Parade -- which will feature small plates and food in bowls (my favorite kind). I'll bet he knows more about a location than Ketzenberger is telling us. I know the capital market is tough out there for restaurants, but let's hope this one sees the light of day. It gives us all something to look forward to for spring.

Taste of Elegance Today

2009-01-27T13:05:00.000-05:00

Ten of the cities best chefs will be bringing their piggy A-game (we hope) to the Indiana Roof Ballroom this evening for the Indiana Taste of Elegance, the annual pork cooking competition from Indiana Pork (in conjunction with the Indiana Soybean Alliance and the Indiana Corn Marketing Council.) I'll have the full skinny (not!) for you today as we're hoping to taste some really amazing dishes. Several Indiana chefs have moved on to win -- or do very well -- at the national level. Piggy Salut!

It's Official: L'explorateur to Close

2009-01-27T08:32:00.004-05:00

We'd all heard the rumors, and frankly, I wanted to let Neal make what I knew was a very tough choice on his own. He's announced, over at his own blog, that he and Lindy will be closing L'explorateur. January 31 will be their last day. (The move downtown had been on hold for a few weeks and recently was called off altogether.)

I've spoken to a lot of you in the past few weeks who have, in the past few weeks, had better meals than ever there. However, as we all know, the economy has hit most fine dining restaurants harder than most. And L'ex was never overly packed on it's best weeks. I have a number of very sad feelings about this closing, not just because it was one of my favorite restaurants personally, but because it says something about us in Indianapolis and how we value fine food. Frankly, what it says about us really pisses me off. Sometimes, I think we diners get exactly what we deserve -- more crappy chains, more low-end oversalted, processed chow, and more chefs who just half-ass their way through their menus thinking they're doing just fine.We have to stop rewarding chefs who aren't getting it done, who focus on low-end medicore food because it's convenient and cheap.

I'm sure many of you will have a myriad of reasons why L'ex failed -- and I might even agree with a few of them. But for now, I'm pretty sad that one of our best culinary talents in Indy isn't going to be sharing food with us for a while.

Three Latest and Best -- Wine Weekend Edition

2009-01-27T05:23:00.004-05:00

Lunch at Elements: Ever a peaceful oasis downtown, Friday lunch in a perfect time to sit down at Elements and escape for an hour or two. My croque madam with a perfectly fried egg on top and greens dressed simply was the the order of the day. (Next time? I'm going for those beef tenderloin sliders!)

St. Vincent's Day with the Confrerie: Wow. Wow. While I could leave this post at that and everyone who was there would know exactly what I meant, I feel I should explain more. St. Vincent's Day (honoring the patron saint of winemakers) was a perfect occasion for a true feast in the French style with our local chapter of the Confrerie des Chevaliers du Tastevin, a wine society specializing in all things Burgundy. Chef Brad Gates' incredible short ribs were the centerpiece of the meal (providing the backdrop to the only more incredible Burgundies. The attendees themselves provided the perfect third component to a French feast with warm welcomes to old friends and new. (Brad, can I have a bucket of that lobster ravioli to go?) Salut a Tous en Saint Vincent, Patron des Vignerons indeed.

Jackson Estates at Meridian: And as if the weekend couldn't get any better, Chef Dan Dunville at Meridian outdid himself with a true wine-pairing delight. I've long held that some whites -- especially dry Sauv Blancs and Chardonnays can be the hardest wines to pair well, but they didn't phase Dan. A scallop with preserved lemon and a rich, cheesy risotto and tomato jam worked perfectly with the Jackson Estates 2006 Sauv Blanc -- along with the very interested 1993 version of the same wine. The 2006 was a real stunner. Winemaker Michael Patterson, fresh off the plane and only a little jet lagged, toured us through the next offerings, the Jackson Estates Chardonnay and Pinot Noir, both 2007. Dunville kept knocking our socks off -- first with a barramundi on a bed of gnocchi and tarragon beurre noisette (and a perfect, earthy bit of chard and capers) then with a lamb "sirloin" dusted in fennel pollen (with a Pinot?! Isn't that cheating?! Maybe, but oh, so good!) Even dessert had me for every bite -- along with the Petit-Manseng November Brumaire. Yes, yes, it's from southern France and not New Zealand, but it was great all the same. (Apparently the Jackson Estates dessert wine decided to take a trip of its own after it cleared customs to end up halfway around the world.) A shout out to Dave Davis of World of Wines who distributes Jackson Estate. Terrific job all around.

Stuart Hobson and Heartland Distillers

2009-01-22T19:26:00.007-05:00

Hey, kids! This month's Indianapolis Monthly (February by the cover date) has a great little piece on Stuart Hobson, the former owner of Fisher's Liquors who's now making his own vodka with his new company, Heartland Distillers, I had a chance to go chat with Stuart before the holidays (and snap some pics), to get the skinny on his new Indiana Vodka. Artisinal spirits are taking off like fire-water in Chicago and points north. Heartland is Indiana's first entrant into the market -- although we hear there's another on the way. Hobson also says his license is the first new distiller's license granted in Indiana since Prohibition. (And no, his still isn't named "Carl". That's the family name of the still maker -- from the old country.)

Three Latest and Best

2009-01-21T07:37:00.000-05:00

Bouillabaisse at Meridian: Lesson number 1: Always listen to your waiter's specials. It's winter, and Chef Dan Dunville has been playing around with the hearty classics. Last week? The Bouillabaisse -- full of mussels and that rich tomato broth loaded with spices (and crusty bread at the bottom of the bowl, natch.)

Lobster Mac and Cheese at Capital Grille: You know you've got a problem when you refuse to split. Four people? Four orders of lobster mac and cheese. Hey! Get your own!

Veal Cannelloni at Capri: Even still, Capri is one of those neighborhood eateries where you're likely to run into neighbors, relatives, and old friends, especially on Saturday nights when everyone ventures out for Italian-American comfort food. I was tempted by the osso bucco, but the veal canneloni hit the spot -- loaded with sauce and cheese it made winter just a little further away.

Open Thread: Devour Downtown Fatique?

2009-01-20T07:55:00.002-05:00

Wow, that simple Devour Downtown post yesterday opened up a flood of response. Based on your emails, some of you have had good deals and others feel it's no deal at all. Of course, the lesson to restaurateurs is that fine diners are just as good at seeing through a cost-cutting menu as industry professionals. (And to be fair, while I've been along for 3 or so previews of Devour Downtowns, there are several places I wouldn't recommend you go where the food was/is not good and the menu wasn't anything special.) We all know Devour Downtown in Indy has never taken on the cache of restaurant weeks in other cities where diners compete for reservations and focus on sampling the hot spots. But I wonder, is two two-week Devour Downtowns too much? Are the poor quality menus a reflection on the economy? Are restaurants themselves fatigued with the event? Are diners? We all know some owners who are outside of downtown and very happy not to have to participate (and others who choose not to.) So, what do you think?

Devour Downtown Starts Today

2009-01-19T10:44:00.003-05:00

Looking for a way to try some pricey downtown restaurants without breaking the bank? Devour Downtown starts today and runs through Jan 31. For the next two weeks, 35 downtown restaurants will feature $30 fixed price menus. Now here's the catch. These menus are great bargains if you want to try fine dining where a meal might set you back $75 a person or more. For more casual places -- $30 each is a feast or includes dinner for two. Plan accordingly.

Best bets? As usual, steakhouses and The Oceanaire are always the best deals. (Don't forget Ruth's Chris downtown with half-price on their entire wine list under $100.) RBistro always has a fantastic menu for Devour Downtown, and favorites like Elbow Room and Greek Islands are a feast!

Restaurants new (or newer) to Devour Downtown include Adobo, Euphoria, and Scotty's Brewhouse. Full list of participating restaurants (some with their menus listed) is online.

Rustic Apple Tart -- By Popular Demand

2009-01-18T11:06:00.004-05:00

Hey, for those of you who want more Feed Me/Drink Me, check us out over on Facebook. I frequently share photos and answer questions -- and it's been great to have lots of you join my group of friends! And what are you missing? This morning, I posted a pic of a rustic apple tart from dinner last week. Mmmm. My favorite!

And readers demand the recipe. I can do even better than that -- I can point you to the step-by-step directions along with the Alice Water's recipe over at the fabulous Smitten Kitchen. (I will add that you should make this in a springform pan with a parchment liner -- or on a baking sheet. The butter and sugar caramelizes in the oven and glues the tart down, making it tough to get out of a closed sided pan or dish.) Now, I'm off to make those sugar puffs.

A Reader Writes: Corn Chowder Recipe?

2009-01-18T10:03:00.003-05:00

From a faithful reader (and old college pal) in Kansas City:

"I saw a great corn chowder recipe that included shrimp and used an immersion blender recently. Can't find it now. Thought maybe you or your friends might know of it or a good one!"

Any help for our corn-chowder making friend?

Cassoulet: Ultimate Pork and Beans

2009-01-16T17:06:00.005-05:00

Needing a little touch of the south of France? Since it turned cold, I've only been able to think about the traditional slow-cooked white bean dish -- cassoulet. Now, keep in mind that you'll need to try this a few times before it's perfected. Cassoulet isn't white bean chili. Think of it more like the original clean-out-the-pantry casserole, only with what country French peasants would have on hand -- pig, sausage, cured duck, fat, and beans.

Cassoulet is made traditionally in a huge earthenware dish, but for my latest round, I used a Dutch oven. A very large Dutch oven. (I also invited friends over, because there's no way I can eat this myself.) The other thing you'll need for cassoulet is time, or at least a solid ability to plan your dish a few days in advance. Don't worry, the heavy work comes on Day 2.

You'll need to do some research to find a recipe that works for you, but I started with Anthony Bourdain's classic Cassoulet from the Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking. Then, you'll need to plan your ingredients. Duck confit (which takes a couple of weeks if you make it yourself) can be found at Goose, The Market, as can the pork sausages, pork belly, and even the fresh pork rind. Call Chris. He can help you out.

Day 1: Soak your beans. As Bourdain says "see, that was easy."

Day 2: Cook the beans with onion, bouquet garni (I used lots of rosemary), the pork belly, a small piece of the pork rind, and salt/pepper.

While they're cooking, brown the sausages in a couple of tablespoons of duck fat, then drain them, and saute and brown 3 onions, sliced thinly in the drippings and garlic. Add the cooked pork rind and brown it as well.

Transfer the onion and pork rind mixture to the food processor and process until it's a puree. (Add a little duck fat if it's too thick.)

Once the beans are cooked, drain them reserving the cooking liquid. While they're cooling a bit, take your Dutch oven and line the bottom of it with the fresh pork rind. (Chris reminded me: skin side down, fat side up.) The pork rind liner keeps the beans from burning and sticking to the bottom of the pan. At this point, you'll also want to get your duck confit ready to go. (If you make it yourself, this will involve digging duck legs out of tubs of fat. Starting to see a them here.) Cut the cooked pork belly into 2-inch pieces. Now comes the fun part. Layer all the ingredients into the Dutch oven -- a layer of beans, a few dabs of the onion puree, the sausages, (more puree), another layer of beans, then the pork belly, then more beans, then the duck confit, then more beans and so on. Keep adding the onion between each layer and save the last for the top. Then top up the whole business with the reserved bean liquid. (And save a couple of cups for Day 3.) Bake the behemoth uncovered (mine weighed 30 lbs) at 350 for an hour, then 250 for another hour (at least.) The top will crust over. Mmmm.

Day 3: Take your casssoulet out of the refridge. Break the crust and if it's dry, add another cup or two of the reserved bean liquid. Bourdain doesn't call for it, but some people smush bread crumbs into the top to help get more of a crust on it. Bake for another 2 hours -- or until crazy hot.

Serve in bowls with crusty French bread and good wine -- like the Bandols we're having. (And already knowing I didn't salt the beans enough when cooking, I've set the table with small rustic bowls of salt -- smoked, citrus, and good Kosher salt with cracked pepper.

Buttermilk Cornbread -- Yes You Can!

2009-01-16T14:09:00.000-05:00

Is it just me or is it freezing outside?! No. Really. It's cold. Like too cold to go to the grocery store for the sour cream I forgot. However, with a spare minute to catch up on blog posts, I give you Buttermilk Cornbread!

This is not only for those of you who I know appreciate it (and like the biscuits, actually make and email me!) but for those who emailed me about how horrible biscuits are for you -- especially with lard. Shame on me for posting? Nah, shame on you for not just eating one, just one, slathered in butter and jam...Lard be damned. Moderation is the key.

The cornbread is lard free but not buttermilk free -- buttermilk really makes it sing as I found out recently when I made a batch with the regular milk/vinegar substitution. They were not the luscious, buttery goodness they usually feature. (Sorry Erin.) Cornbread purists from north and south will also take note of the sugar content. This was southern for my family -- but most will say this is the Yankee version. True southerners like a little more sugar in theirs. I ate my most recent batch with Chef Cindy Hawkins' green tomato marmalade. Fantastic -- a little squeeze of lemon and this jam sings. So, here it is -- just in time for the coldest winter this decade:

Buttermilk Cornbread

1 cup flour
3/4 cup white or yellow corn meal
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 egg
2 tbsp sugar
1 3/4 cups buttermilk
1 stick butter

First, melt the stick of butter in a pan. Then in a bowl mix the egg and sugar. Alternately add dry ingredients and buttermilk. Pour the melted stick of butter in a pan, then pour in batter and bake until brown. (My mother's note says: Preheat over 10 minutes to 425, then reduce to 375. Bake about 30 minutes.) I like it golden brown on top. The sides will pull away from the pan, and the crust will be the best buttery goodness ever.

Great with beef stew, beans, ham, chili or winter dish of your choice.

Cassoulet and Other Cold Weather Treats

2009-01-15T07:59:00.002-05:00

I made duck confit a couple of weeks ago (mmmm, duck fat!) and now the beans are soaking for cassoulet. I'm making Tony Bourdain's recipe from the Les Halles Cookbook which involves pork belly, more duck fat, sausages, and lining the Dutch oven with pork rind. Oh, yeah. Of course, it occurred to me that I'd only make this for a large group of friends and in the dead of winter. (I mean, what the heck else is there to do but make a 3-day dish?)

So, what's your favorite cold weather treat? As you're hibernating in this below-zero nuttiness, what are you craving for cooking on this long winter nights?

Bits and Pieces -- Freezing Wednesday

2009-01-14T12:50:00.001-05:00

Just a few interesting items to keep an eye on:

** Carmel's Vine and Table starts a four class-series of classes on wine basics and food pairings this Thursday. She also reviews classes at Kiss Z Cook (with a compare/contrast to Frasier's). [That'll Teach Me]

** A new Indiana winery is open in the Lafayette area, Wildcat Creek. With easy-to-get juice, sounds like several more in the state are slated to open in 2009. No word on which ones, if any, will actually grow their own. [Indiana Wine Blog]

** Don't forget Slow Food Indy's annual meeting on Jan. 25. [Slow Food Indy]

** Slow-cooked ribs and marrow. I want this. [Wine Canine]

Scholar's Inn Bakehouse Shuttered

2009-01-14T06:27:00.003-05:00

Old news, but as of last week, the Scholar's Inn Bakehouse in Broad Ripple is closed, shuttered, locked up tight with a "For Lease" sign in the window and a disconnected phone. One has to wonder if a local coffee and sandwich shop couldn't make it in that location, what will? Another bar perhaps? And with local leaders touting the strength of daytime business in Broad Ripple (and commercial rents approaching the downtown prices), one has to wonder what went wrong. The website is still up touting sandwich specials. Cory Schouten reports Kosene and Kosene raised their rent and their business had been down.

A Reader Writes: Legal Beagle?

2009-01-12T07:16:00.001-05:00

A reader writes:

Have you heard if the Legal beagle is still open? Went by there about a week ago and it looked awful closed.

Open Thread: Cooking Question

2009-01-08T07:22:00.001-05:00

Some of us cook more than others and are learning different cuisines, dishes, and techniques. Winter seems to be that time when I get so bored with the weather that I cook just to experiment on something or try something new. I've spent winters learning Thai and Moroccan food, perfecting macaroni and cheese, and even making endless chutneys and jams. So, what do you want to learn this winter? Braising? Finally, the perfect ribs? Wok Hay? Sausage making? Confits and slow cooked French classics? What's on your cooking-learning list?

Guest Blogger: Cory Schouten

2009-01-07T20:10:00.004-05:00

Some days, it feels that way! Cory's got good stuff today.

The Music Mill will call it quits in March when their lease is up. [Property Lines.]

A press event I didn't get invited to! (Sometimes, it's a relief.) Taste of Tango is set to open some time. Maybe next week. [Property Lines]

2009 Indiana Taste of Elegance

2009-01-07T08:44:00.002-05:00

It's January which means it's time for the annual Taste of Elegance pork competition sponsored by Indiana Pork (in conjunction with the Indiana Soybean Alliance and the Indiana Corn Marketing Council.) Holy Moly, no wonder they expect 400 plus attendees including legislators, pork producers, and other agriculture industry folks.

This year? Forget the Colts, this is going to the the SuperBowl of Pork! The biggies are back in the field of twelve squaring off for this year's chance to represent Indiana nationally. Look for Chefs Ryan Nelson, Dan Dunville, Brad Gates, and even Daniel Orr from Bloomington -- along with 8 other central Indiana culinary experts -- to duke it out for the title of Big Pig. Indiana has produced enough finalists in the national competition that any chef who wins here will have a credible chance. Last year's event won by Brandon Hamilton was great fun from the pork knuckles (my favorite) to the wacky pig ice sculpture, and Brandon finished in the top 5 nationally. Chefs have to creatively use pork and their dishes are judged for taste, appearance and originality. They'll compete for five prizes from $1000 to $250.

Scheduled to compete this year:

Jason Anderson, Dunaway's
Anthony Armstrong, Hot Tuna (at the Omni Severin)
Jeff Bane, The Chef's Academy
Dan Dunville, Meridian (and a past winner)
Chip Huckaby, Barto's Catering
George Neely, Culinary Innovations
Ryan Nelson, The Oceanaire Seafood Room
Greg Schiesser, Indiana Downs
Josh Horrigan, The Chef's Academy
Steven Masch, Mudsock's Grill
Daniel Orr, FARMBloomington
Brad Gates, Euphoria

International Culinary School Looking for Instructors

2009-01-06T12:48:00.001-05:00

Here in Indianapolis, we’re lucky to have three thriving culinary education programs. The fastest growing, you might not know is Chef Marc Aquilara’s International Culinary School at the Art Institute of Indianapolis on the north side (at the Pyramids). With a beautiful new facility, this program offers associates degrees in culinary and pastry cheffing, and a bachelor’s degree in hospitality.

Fast growing means great opportunity. Program director Chef Marc (a talented MBA-holding chef who once worked for the French President) is looking for qualified chef instructors with culinary degrees and AAs or BA's to teach. Interested in teaching pastry? Or technique? I'm horribly late getting the word out for the start of term in January. But if you're interested in teaching later in the summer or next fall, post here or email me and I'll be happy to put you in touch with Chef Marc.

Open Thread: Your Top 5 Meals of 2008

2009-01-06T08:08:00.000-05:00

I'm terrible at year end round ups but saw Lou Harry had a good "year in food" roundup in last week's IBJ (although I'm lame and didn't get the link before the new paper came out and now can't point you to it.) It made me think about my top 5 meals of last year -- meals that were truly memorable or outstanding for one reason or another. So, here's my question to you, dear readers. What were your top 5 meals last year? (If you share yours, I'll share mine!)

Scholar's Inn: What to Make of This

2009-01-05T12:55:00.001-05:00

I give you the specials for SI/Scholar's Inn in their entirety. (I thought this place was now called Sexy and Intimate?) Wasn't this all-specials-all-the-time-shortcut-food-menu the road they were going down before they closed and reopened? And I leave it to you to decide if the "Recession Menu" is better or worse than the "Twin Towers" dessert at Manhattan on the north side. From their email:

1. All Signature Martinis will be half price EVERY NIGHT!!!
2. A Select Wine list where all bottles are half price EVERY NIGHT!!!
3. We are adding new lower price menu items.
4. We will have an additional 'Recession Menu' which will have appetizers & salads for $5 and entress for no more than $12.

They are also discontinuing lunches in January.

But why all the exclamation points? If these specials are EVERY NIGHT!!! then why not just call it a price reduction/menu change? Why tout half price bottles of wine off a "select list" just so we think you're nice guys? I'd like to see a place actually just price their bottles at retail prices (which for most is about half the wine list price.) The website lists even more specials -- so many, you practically need a scorecard.

And in a *completely* unrelated note, Cory Schouten at IBJ's Property Lines reports quite a few restaurant changes downtown may be coming in this economy. Leases are expensive things.

Buttermilk Biscuits

2009-01-05T09:05:00.001-05:00

I was shocked, shocked, I tell you, when I heard from a fairly well-known local food lover (and reader of this blog) confessed that he had been in the US for 20 years and never had homemade biscuits! Well, the madness stops now. While making a huge pot of beef stew over the holidays (in my new Dutch oven!), I made a quick batch of biscuits using my mom's (and grandmother's) recipe. The copy I have is, oddly, in my sister's handwriting, so you can tell this one's been passed around.

Baking Powder Biscuits

3 cups flour (plus more for working)
1 tsp salt
4 tsp baking powder
6 tbsp Crisco (or butter, or lard)
1 1/4 buttermilk*

*Buttermilk works best, but in case you're short, the conversion for "fake" buttermilk is to use 1 tbsp of white vinegar and make up the remaining cup with regular milk. Once it curdles, you're ready to go.

Mix all dry ingredients. Cut in shortening with knife until mixture is crumbly. Add milk and mix well. Roll out dough on a floured board to 1/2 inch-3/4 inch thick, and cut out. Place on a greased cookie sheet and cook for 20 minutes in oven preheated to 400 degrees.

These biscuits freeze well and while they're equally good with beef stew or chicken and dumplings, they're really, *really* good with butter and honey.