Friday Updates and Some Link Love

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.)

2009 Chef's Alliance Dinner Announced

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

Three Latest and Best

Lunch at RBistro: Popped in to RBistro for lunch a week or two ago and was warmed from the inside out by a rich vegetable curry with rice. And I learned somthing: The sticky toffee pudding makes me smile. Seriously, try taking a bite of this signature dessert and see if you can't stop a huge grin from spreading across your face when you taste how decadently delicious it is.

Supporting My Habit: I admit it. I have a pizza problem. I try to limit my addiction to once a week. But my latest favorite, Bazbeaux's Basilica (pesto, feta, sun-dried tomato and black olive) is not helping. Oh, damn you Bazbeaux for supporting my habit so well.

Wild Boar Bolognese at Meridian: On Tuesday, I'd just ordered my usual supper when I caught my first glimpse of it. An enormous bowl of parpadelle noodles with a huge topping of meat sauce, the kind that you can tell is going to be rich and spicy and a little bit sweet just from the smell. Yes, my friend and I mooched a taste (hey, the nice people offered!) and I fell a little bit in love. At least, enough in love to come back the next night for a bowl of my own. (Which also gave me enough for breakfast the next morning!) Oh, wild boar, I look forward to a long, happy winter with you.

Bonus Lunch at City Cafe: This tiny downtown standby is still as good as ever. While its known for soups, salads, and basics, ignore the specials at your peril. Yesterday? Rich braised pork loaded on a plate with fresh mango salsa, avocado and corn tortillas. (The watermelon raspberry lemonade was a little strange, but still, um, refreshing.) Tacos for everyone!

Alice Waters, Tallent, and Tea in Zionsville

**I hear Alice Waters tickets are sold out for her appearance at the IMA on December 2.

**Congratulations to Bloomington's Restaurant Tallent celebrating their 5 year anniversary today!

** We hear Serenity has opened in Zionsville, bringing you English tea from the people who have Serendipity in Carmel.

Guigal Wine Dinner at Tallent

If you know much about French wines, you'll have run across the producer Guigal. Known as one of the best producers of single vineyard Cotes Rhotie, this small family vineyard and their tiny team produce some of the best quality wines in the Rhone. Led by son Phillipe Guigal, these wines are some of the best the Rhone has to offer. While it would be great to meet the winemaker in person, we'll have to settle for Dave Tallent's cooking instead -- which isn't much of a sacrifice, really.

Restaurant Tallent and Big Red Liquors
Thursday October 2, 2008

Reception Hors d’ Oeuvres
Guigal Côtes du Rhône Blanc

Lobster Bisque, Truffles and Butter Poached Lobster
Guigal Condrieu 2003

Indiana Rabbit Loin with Cranberry Stuffing, Butternut Squash Pave and Brussels Sprouts
Guigal Côtes du Rhône 2005

Deconstructed Cassoulet, Duck Confit, House-made Sausage and Bacon, Braised White Beans, Natural Jus
Guigal Chateauneuf du Pape 2003

Duo of Indiana Lamb, Truffade, Swiss Chard, Sauce Rossini
Guigal Cote Rotie 2003

Composed Cheese Course
Guigal Tavel Rosé 2006

$90 per person, excluding tax and gratuity
Hors d’ Oeuvres begin at 6pm

Menu for Tallent's Wine and Swine Dinner

You knew it was coming. Restaurant Tallent and Bloomington's Big Red Liquors are pairing up for a celebration of "Oregon Wines and Indiana Swine." (Pork from Jim and Rebekah at Fieldler Family Farms and Dave and Diane at Fischer Farms.) Mmmmm. Guanciale. Roast Suckling Pig. Glazed Pork Belly. Sounds like hog heaven.

Hors d’ Oeuvres
Paired with A to Z Sangiovese Rosé 2007

Bacon Stuffed Scallop, House Cured Country Ham Succotash, Heirloom Tomato Sauce Vierge
Paired with Bergstrom Cumberland Reserve Pinot Noir 2006

“B.L.T”: Braised and Glazed Pork Belly, Fried Green Tomato, Smoked Paprika Aioli, Watercress
Paired with The Four Graces Pinot Noir 2006

Guanciale and Rabbit Agnolotti, Summer Squash, Slow Cooked Sugo
Paired with Sineann 4 Heathens Pinot Noir 2006

Roast Suckling Pig, Oregon Black Truffle and New Potato Gratin, Pepper Bacon Braised Romano Beans, Natural Jus
Paired with Archery Summit Premier Cuvee Pinot Noir 2006

Chocolate and Bacon Caramel Tart, House-made Turtle Ice Cream with Bacon Caramel, Candied Bacon
Paired with Sineann The Old Ball and Chain Dessert Syrah 2006

Hors d’ Oeuvres begin at 6pm.
Wednesday, September 3

$78 per person excluding tax and gratuity
Call Tallent for reservations

Restaurant Tallent: Wine and Swine

Look for a menu this week for Restaurant Tallent's Oregon Pinot Wine and Swine dinner on Wednesday, September 3 in Bloomington. I hear it will feature Sinnean, Bergstrom-Cumberland, Arch Summit, and Four Graces. Plus, one can only imagine the menu will be full of Dave's piggy love. You need to know what this man can do to pork. Call Tallent for reservations. I'll post the menu when I get it. (It *still* amazes me when I talk to food professionals who haven't been to this restaurant, and worse, haven't even heard of it.)

Update: Please note the date change to Wednesday, Sept 3.

The 15-hour Reduction

A few summers ago, Dave Tallent brought a sumptuous platter of tomatoes, basil, and mozerrella to a potluck I attended in Bloomington. While the dish was a simple one, I couldn't forget the balsalmic he drizzled on top -- thick, like syrup, and so sweet. I called him yesterday to find out of if there was a special trick to the reduction. "Low and slow," was his advice.

I don't often have the patience for good reductions. They can take a lot of time, but in the end, it's worth it. This one took 15 hours. Dave recommends reducing the vinegar over the pilot light on the gas range. I opted for the oven putting the vinegar in a baking dish and leaving it at 175 overnight. (Krissy warned "Open your windows because it *reeks*.) I kept the vent hood on low -- and while there were some eye-burning moments in the kitchen, the house isn't too bad this morning.

And best of all? I have a thick, drizzly, syrupy goodness that isn't bitter or harsh. And it's going all over a big platter of caprese with summer tomatoes, Trader's Point mozzerella, and garden basil.

Summer Menu at Tallent

Restaurant Tallent has a new summer menu and announces that they've expanded availability of their bar menu to anyone who sits on the south side of the restaurant. It's a great way to enjoy the Tallent experience during the week with smaller portions, more treats, and no duck fat hangover. Plus, you'll be back for a full dinner on the weekend, you know you will.

Peter Rosback and Sineann Events

I'm getting more information today, but looks like Peter Rosback, winemaker and owner of the cult favorite Oregon house Sineann, will be in town this weekend. If you're a fan of this winery known for their intense pinot noirs and zins (and some lovely whites), make sure you mark these on your schedule:

Friday, June 20, 6:00-7:30 p.m., tasting at Restaurant Tallent in Bloomington

Winemaker Peter Rosback will be on hand to pour and chat. Dave will have snacks. $25 per person. Plus, if you want to stay, there's a special 5-course tasting menu for the night paired with Sineann wines for $70 per person. Sineann is one of Krissy Tallent's favorite wines so you know Dave went all out on this tasting menu!

Chilled Sweet Pea Soup with Crab, Mint, and Preserved Lemon
Paired with Sineann Celilo Gewurztraminer

Thyme Oil Poached Gulf Oysters with Baby Fennel, Red Peppers, and Olives
Paired with Sineann Marlborough Sauvignon Blanc

Pan Seared Indiana Duck Breast with Black Truffle Grits, Collard Greens, and Morel Jus
Paired with Sineann Covey Ridge Pinot Noir

Pork Trio with Warm Fingerling Potato Salad, Sugar Snap Peas, and a Kentucky Bourbon Jus
Paired with Sineann Abondante Blend

Artisan Cheese Plate
Paired with Sineann Sweet Sydney Zinfandel Ice Wine

Saturday, June 21, 2:30-5:00 p.m., tasting at The Cobblestone Grill in Zionsville

Closer to home Rosback will be pouring 12 Sineann wines including four of his great summer whites in the garden if the weather holds. (Inside if not.) $10.00 charge for the tasting and you need reservations. From Doug at Grapevine Cottage: "To ensure that everyone gets a chance to try all the wines and meet Peter, we are taking reservations for the tasting in 1/2 hour increments. We will begin tasting at 2:30 and continue through 5:30. Just reply via email or give us a call with the number in your party and your choice of time. Reservations will be acknowledged via email." (Email thewineguy at prodigy.net with your desired time, how many in your group, and your contact information.)

Tallent in the Tribune

Nice reivew of Bloomington's Restaurant Tallent in the Chicago Tribune this weekend! In their three restaurants worth the drive feature, Tallent gets a glowing review from critic Phil Vettel. Nice work, all! (Thanks to Christine for the pointer.) They also recommend Firefly Grill in Effingham, IL and Lincoln Cafe in Mt. Vernon, Iowa.

Cooking for a Cause: Battle Secret Ingredient

Mark your calendars for Cooking for a Cause, on Sunday, June 8, 2008 at The Chef's Academy. There have been a spate of "Iron Chef-style" cooking challenges lately, but this one looks to be one of the best if the sheer talent involved is any indication. A benefit for Lungs for Life, the event will feature 6 of the city's best chefs making 3 dishes with a secret ingredient. Chefs will have 1½ hours to prepare 3 dishes incorporating the unknown delicacy which will, of course, only be revealed just before the competition. Guests at the event will be able to view the chefs through the kitchen windows and organizers even tout commentators! ("I wonder what he's going to do with those cuttlefish eyeballs.") Judges award points, you know how this works.

Event starts with a brunch at noon and final awards by 4:00 p.m. And the lineup?! Cheftestants include:

Chef Eli Anderson, H2O Sushi, Indianapolis

Chef Jason Anderson, Chef’s Academy Instructor, Indianapolis

Chef Neal Brown, L’Explorateur, Indianapolis

Chef Dave Tallent, Restaurant Tallent, Bloomington

Chef Greg Hardesty, Elements, Indianapolis

Chef Ryan Nelson, Oceanaire Seafood Room, Indianapolis

General Admission tix are $100. If you want a seat at the chef's table for the up close tasting and action: $250. Reserved Table (seats 8) for $700 or the Chef’s Table (seats 6) for $1300. For tickets or information, contact Heather at 317-578-3521. Tickets are already going fast for this one.

Chef's Alliance Pics at Flickr

Pictures from the afterparty last night are up at the Feed Me/Drink Me Flickr group. If anyone wants a particular pic, email me and I will send it over. (I won't tell if, you know, you have a secret love for Greg Hardesty or Karl Benko.) Shawn Sorrells was also snapping pics during the dinner and in the kitchen and hopefully, we'll have those posted soon, too. (And don't forget you can become a member and share pics with us all, too.)

An Open Love Letter to Restaurant Tallent

Dear Restaurant Tallent,

I'm in love. I admit it. Not just a fleeting infatuation I'll be over at the end of the school year, but a deep, abiding, respectful, can't-get-enough-of-you kind of love. Sure, I know you have lots of regulars, but I will always hold a torch for you alone. If I was near you -- in Bloomington -- I'd be there every night for dinner. You couldn't get rid of me. Your daily foie gras special seduces me. Dave's ability to incorporate down-home cooking into refined dishes leaves me weak in the knees. And I can't even discuss Krissy's desserts without fanning myself a little. Your latest irresistible display came last Sunday at the Chaine des Rotisseurs dinner.

For starters, a tuna tartare made with housemade chow-chow with an artichoke chip. Followed by a *perfectly clear* and meaty oxtail consomme "Rossini" with a buttermilk biscuit "sandwich" -- filled with a foie gras truffle mousse. I took mine apart and floated the foie gras mousse in my soup where it dissolved in melty goodness. Both paired perfectly with a French Jean-Louis Denois Brut NV.

Next came a seared sea scallop on a bed of thick white beans, crispy country ham (from Newson in Princeton, KY) and a perfectly flavored preserved lemon emulsion. The preserved lemon was perfect with the wine -- a 2006 Mauritson Sauvignon Blanc from Sonoma. This wine stayed while the salad arrived -- a wonderfully fresh and clean spring vegetable salad with local arugula and a Banyuls vinaigrette. So beautifully prepped (I envy people who can operate mandolines so cleanly), this salad was not too sweet, but perfectly tart/tangy/salty for the wine -- making for a completely different pairing.

Next came a duo of Indiana duck with both a pomegranate syrup glazed breast next to a confit leg. It's amazing how two completely different preparations of the same meat can yield such different -- but equally tasty -- results. The tang of the pomegranate was super -- especially with the finishing salt on top. All was accompanied by a pea risotto and baby carrots. Best was the pairing with a Fratelli Revello Nebbiolo 2004. This was the wine I couldn't stop thinking about -- very Cabernet like, spicy, but still dry and big enough to handle the salt and savory flavors yet *perfect* with the slightly sweet peas in the risotto.

Next up was one of Tallent's famous cheese courses -- simple but incredible. In this case, we had the Capriole Mont St. Francis (as Dave put it, perhaps the stinkiest of all of the Capriole stinky cheeses) along with a wonderfully tangy and dark Belgian Endive Marmalade. (I have a random note here that there were pine nuts on something but I lose track at this point of whether or not they were on this dish or the next.) Wine was a 2003 Domaine de Grande Tinel Chateauneuf de Pape and my notes indicate this was an incredible pairing especially with the marmalade.

And as a cap to the evening, dessert was individual rhubarb struessel tarts with the flakiest crust and topped with honey lemon thyme ice cream. There was nothing to be done at this point but just dig in and it was fantastic, like eat-every-bite-and-lick-the-plate fantastic. Paired with a 2005 Grande Maison Monbazillac Cuvee des Anges.

Oh, Tallent, I know you can never return the love fully, but I just had to let you know.

Mauritson Wine Dinner At Restaurant Tallent

In the past few days, several folks have asked me the date of the dinner with Mauritson Wines at Tallent in Bloomington. Clay Mauritson, the winemaker, will be there to talk about his wines including a several of the top notch wines from their Rockpile vineyards -- some of the best in Sonoma.

Mauritson Wine Dinner
6:30 p.m.,
Wednesday, April 16

Hors d’ Oeuvres
Mauritson Sauvignon Blanc, Sonoma County, 2006 (Recently had this wine and it's a real knockout.)

Gulf Seafood Bouillabaisse with Fennel and Fingerling Potatoes
Mauritson Chardonnay, Sonoma County, 2006

Indiana Lamb Loin with House-made Sausage, Spring Vegetable Ragout, and Natural Jus
Mauritson Cabernet Sauvignon, Sonoma County, 2005

Bacon Wrapped Grouper Filet with Green Garlic Grits, Sweet and Sour Greens, and Roasted Chicken Jus
Mauritson Zinfandel, Dry Creek, 2006

Fischer Farms Beef Ribeye with a Shortrib Raviolo, Braised Mushrooms and Ramps, and a Bone Marrow Bordelaise
Mauritson Rockpile Vineyard Buck Pasture, 2005

Capriole Farms Cheese Plate
Mauritson Rockpile Vineyard Zinfandel, 2006

Dark Chocolate Napoleon with Espresso Cream and Vanilla Salted Caramel
Mauritson Rockpile Independence, 2005

$100 per Guest plus tax and gratuity
Call Restaurant Tallent for availability and reservations.
812.330.9801

Three Latest and Best

Two Dishes at L'Explorateur: I know some of you think I get stuck on a few of the same places, and others have had inconsistent experiences at L'explorateur. (I know others of you, like me, love it.) But last night? Last night I was reminded of how Chef Neal Brown is cooking at a level significantly higher than so many. While everything I had was delicious (I could eat a dozen of those pork buns with the dark, sweet sauce, and wonderfully sweet-tart pickled cabbage), two dishes rose a level above: The jellyfish salad in a warm "broth" of lime and apple juice with a vinaigrette of soy, miso, and chili oil would be just as at home on the menu at Morimoto or Nobu. The tang of the lime, sweetness of the apple, salty of the dressing and a huge hit of uber-freshness from the cucumber and cilantro made this dish work. The jellyfish -- soaked, marinated, then chopped into noodle-like pieces -- was perfectly tender, and the chili oil added a heat that was an exquisite pain, so enjoyable with the complexity and depth of the broth. (I couldn't stop eating the broth -- the heat was just sublime and such a contrast to amateurish dishes that are all heat with nothing to support it.) My only thought as my eyes were rolling back in my head (or watering, I can't tell which), was how great it is that we have a chef here who can think like this -- and execute it. Other great dish? The sweetbreads -- perfectly pan fried and crispy, but so tender, and served over a small bed of cooked greens in a salty dressing with green olives. The greens -- and green olives, amazingly -- were such a perfectly salty counterpoint to the sweetbreads I caught myself craving a huge, bubbly glass of champagne, perfect to pair with this dish. (I stuck with the lovely and low-key Ramsey Cabernet, just what I was in the mood for last night. Thanks, BK, Lindy said this was one of yours!) A perfect ending to a heavy food week. It all gives me hope even in Indianpolis, we have a few chefs doing fantastic work. Thanks, Neal.

From the Ridiculous to the Sublime: While I was in Bloomington last week (for the FARM review, guess restaurant goes into which category), I couldn't have skipped Restaurant Tallent. Chef Krissy Tallent at the bar making us "fluffernutters" with her housemade (and toasted) marshmallows and spiced nut butter was pretty sublime while we drank wine in the bottle since I was in college. Had an excellent bar dinner made even better by lots of laughing and a chance to catch up with the Tallents.

Cobb Salad at Nordstrom Grill: I've been looking for a traditional, west coast-style Cobb salad for a while and found a passable facsimile at Nordstrom Grill. Had a pleasant lunch with a former colleague (and blossoming food writer in her own right) and was happy to finally see that someone knows how to put together a Cobb the California way -- with lots of bacon, blue cheese, and avocado. But the best part? The chocolate mint "sticks" that come with the check!

Two Minute Warning: Hey, Servers at Palomino! I know you're trying to turn tables quickly during a busy lunch service, but when people are clearly having a business lunch and deep in discussion, please don't try to remove their plates every time they put their fork down! Yesterday, while a colleague and I discussed ideas, our half-eaten entrees were nearly snatched away in five separate kidnapping attempts. With dessert, we only had to fend off the "areyoufinishedyet" and "maywetakeyourplate" zealots twice. Next person who attempts to remove my rhubarb-strawberry cobbler gets the fork I had to ask for in the back of the hand!

Dates to Save for Food/Wine Events

That last weekend in April is starting to look a little crazy! Not only is Thursday, April 24 Dine Out for Life night, but the rest of the weekend is a star-studded food and wine fest!

Midwest Cabernet Experience
Friday, April 25
One of the best catalog tastings of the year, this one is all collector cabs and worth every penny! 75 Cabs all $30 retail and above (plus a spread from the Montage). Benefits Riley Heart Center at the Riley Hospital for Children. $75 in advance/$100 at the door. Collectors Club tix (cabs that retail for $100 or more) $125 in advance/$150 at the door. Get tickets at Kahn's or through Riley Hospital.

Chef's Alliance Dinner
Sunday, April 27
Don't miss the annual Chef's Alliance Dinner hosted by Chef Ryan Nelson of The Oceanaire. As he's done for the past three years, Nelson brings together some of his top peers to cook an 8-course feast benefiting Riley Children's Hospital. Look for Chefs Nicole and Eli Anderson (H2O Sushi), Tony Hanslits (The Chef's Academy), Regina Mehallick (R Bistro), Greg Hardesty (Elements), Karl Benko (nee Peterson's), and James Beard nominee Dave Tallent (Restaurant Tallant) and Marc Urwand and Deidra Henry (Taste Cafe and Marketplace). $125 per ticket. Contact a participating chef or their restaurant for tickets.

April in Paris
Sunday, April 27
This yearly benefit for Ivy Tech is a perfect showcase for culinary students and diners alike. Seven courses at The Fountains Banquet Center in Carmel. $125 per person. Information and tickets online.

Steve Oakley and Dave Tallent Make James Beard List

Ahh, spring, when the weather turns warm and the long list of nominated chefs heads out to James Beard Award judges who name the best chefs, restaurants, and restaurateurs in the US. Here at home, chefs Steven Oakley (Oakleys Bistro) and Dave Tallent (Restaurant Tallent in Bloomington) are on this year's "long list" of chefs nominated in the Great Lakes region. (The region also includes Chicago chefs, so it's a tough class.) Oakley has been nominated several times in the past for the James Beard Best Rising Chef award.

Thanks to Bloomington food maven Christine Barbour for the pointer. From Christine, here's what happens to make the short list:

The next step in the awards process is that this list, which has been winnowed down by committee from a broader list of nominees, is submitted to the Beard judges, most of whom do not live or even dine in Indiana. Since judges can only vote for chefs in whose restaurants they have eaten and we are in the Great Lakes category with Chicago, well, you can figure out that the rules aren’t exactly stacked in Indiana’s favor.

Full list of nominees from across the US from NY Magazine.

Stag's Leap Dinner at Restaurant Tallent

Been looking for an excuse to visit Restaurant Tallent? Looking for an opportunity to try one of the best restaurants in the state? Here's your chance requiring just a quick trip to Bloomington. Chefs Dave and Krissie Tallent will host a Stag's Leap wine dinner with Big Red Liquors on Wednesday, Dec. 5. Snacks start at 6:30 p.m. This one looks to be fantastic. Call the restaurant for reservations. 812-330-9801. $80 per person (not including tax and tip). Here's the menu!

Hors d’ Oeuvres
Stags’ Leap Winery Amparo Rosé, Napa, 2006

Lemon, Black Pepper, and Peekytoe Crab Risotto
Stags’ Leap Winery Viognier, Napa, 2006

Pancetta Wrapped Rabbit Loin with Truffled Rabbit Cannelloni and Wild Mushroom Ragout
Stags’ Leap Winery Merlot, Napa, 2004

Pan Roasted Pacific Coast Sturgeon with Braised Pork Belly and Black Currant Sauce
Stags’ Leap “The Leap” Cabernet, Napa, 2002

Spice Crusted Elk Loin with Braised Elk and Fingerling Potato Hash, Brussel Sprouts and Chestnuts, and Foie Gras Bordelaise
Stags’ Leap Petite Syrah, Napa, 2004

Tarte Tropézienne with Citrus and Vanilla
Beringer “Nightingale”, Napa, 2003

What I Learned in this Month's Dine Magazine

Absinthe is really legal? Apparently so, since testing shows that most commercial brands of absinthe carry legal quantities of the banned chemical (thujone) found in wormwood. Fans will tell you hand crafted absinthe, even by a trusted and experienced herbalist, can still be dangerous. But if you've been wanting to try a trusted brand, it should be easier to find. Who knew?

Blank of the Month Clubs: I've always loved the idea of ___ of the Month clubs. They're gifts that keep on giving year round. And today, they're moving past wine, chocolate, and flowers into the realms of coffee, olives, loose-leaf tea, and even cheese-and-wine (from our local Frasiers). Also, there's a nice mention of Artisanal in NYC, the cheese shop that's come up in many conversations in the past few weeks. I've heard more than a few foodies swear by them for mail ordering of hard to find and region specific cheeses. (On their website, you can search for and sort cheeses by milk type, country, and wine pairing.)

Best of Indy -- Pies: With pies, I didn't post a long analysis after judging like I usually do. Frankly, we had such a fun panel and we were all so sugar-fueled, all I remember of that day was just manic tasting, laughing, talking, and making some notes. I suspect all of my comments were gibberish after 34 pies. (I calculated later that I ate the equivalent of an entire pie *myself*. And was still hungry 2 hours later.) But really, how can an afternoon with judges like Krissy Tallent, uber-foodie Bob Whitt, and Pierre Giacometti not be a blast? We taste blind with a "reveal" at the end after we've turned in all our scores and we were pleasantly surprised that Peterson's pastry chef Joseph Allford blew us away with his two wining pies. (He didn't blow us away with his third entry -- a strange blueberry and banana concoction, but that's the life of a pie maker, I suppose.) Along the way, as usual, I learned a ton about baking, assembly processes, the qualities of lard and butter crusts, good fruit, bad fruit, and what works in the realm of fillings. The vast majority of the pies we had were just much too sweet (like chocolate crust, chocolate filling, and chocolate candy). One judge found a pastry tip in her piece of pie (oops!). And I also learned that pastry chefs who work with dairy toppings must have a pristine refrigerator. Toppings pick up all kinds of tastes and odors not great for your pie. All in all, it was a great day, and I may be making a trek up to Mama Bear's for that terrific berry pie this fall. That was one I could have eaten all on my own -- with no prompting.

Great Minds Think Alike! After my own visit there a week or two ago, it was such a treat to see the write up on Sandra Rice and Noodle, the fresh, new Vietnamese restaurant on Pendleton Pike. Sang Nguyen came out and chatted with us the day we were there making spot on menu recommendations. It's nice to see their interesting story and philosophy on food in print.