Spanish Wines and Food at Creation Cafe

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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

Three Latest and Best

Christmas Eve: OK, folks, let me say, there's just not much better than a group of excellent friends, fantastic wines, and food prepared with care and attention. From the trout rillettes with olives and spiced nuts (with pomegranate seeds, natch) to the rich roasted red pepper soup, from the elegant green beans with chestnuts in a maple syrup-Scotch whiskey sauce to the noble prime rib and finishing with a gorgeous almond pear tart. And not to leave out the wines (since this is the closest these Burg hounds will get to a Bordeaux dinner) which included our rock star 95 Cristal, the 94 Tudal and Rafanelli Cabs, and 91 Phelps Insignia. O holy night, indeed.

Bin 36: Popped up to Chicago for a few days of R&R and couldn't miss a trek to Bin 36, still one of my favorite stops for supper, especially when I'm on my own. The best of the night? The NV Szigeti sparkling Gruner Veltliner from the Bubbles flight-- fantastic in such a clean style. (The bottle I brought home didn't break the bank, either.) Paired with the "Sin City" cheese flight, these sparklers were perfect. A Petillant demi-sec Vouvray was paired with a Pierre Robert so rich, I fell in love instantly. Like *marriage* material. With a supper of pork belly and apples, the 2006 Dr. Loosen "Dr. L" Mosel-Saar-Ruwer was the star of the Riesling flight. I love how Bin 36 gives you take-home notes since I usually add my own. (Next to the 2007 Fitz-Ritter Pfalz Gewurtz Spatlese? "Pig Candy.")

New Year's Eve at L'explorateur: I was hoping for a different format than the seated, endless dinner of two-bite courses, but even still, Neal Brown's two-bite dishes are worth waiting for. We passed a lovely New Year's Eve at L'explorateur with fabulous wines, terrific friends, and my favorite escargot ravioli -- with the snails encased in huge pillows of pasta swimming in garlic and butter sauce. Lots of winter notes with apple, celery, and fennel joined simple pleasures like simple pork tacos. A delicious end -- and beginning to the year.

Coming Soon: Euphoria!

"So, is there going to be a sign?" It was my first question to Chef Brad Gates when I met him at the Bugg's Temple building. We stood outside on a chilly day not unlike his opening a year ago, but so much different. First, he showed me where large signs for both Creation Cafe and the new restaurant, Euphoria, will wrap around the window on the west side of the building. Then he mentioned valet parking, the new menu, overhauled wine list, new front of house staff, and updated decor. Finally.

When former owner Chuck Mack sent out a notice in early September that they were closing Tavern at the Temple -- the top floor restaurant space -- most of Indy's food community breathed a sigh of relief. Many also asked about the fate of Brad Gates. Gates, an experienced NYC chef who ran Danny Meyer's famous Union Square Cafe for years, had been working in the kitchen with no influence on the most visible parts of the restaurant. Without a more complete vision, everything suffered, even the food. For a chef who's worked alongside some of the nation's best known names, it had to be frustrating. Food lovers and chefs alike wanted to see him use his talent. With Euphoria, he's got his chance.

Last year, Lynn Shepherd, Sandy Schimmel and Amy Hornsby took over the lower floor space and turned it into Creation Cafe, now a favorite stop for the lunch crowd. With Tavern closing, the same team had the first option to lease the upstairs space and they jumped at it. They also jumped at keeping Brad. Schimmel, Gates, and Adam Cornelius will work together as a team to ensure everything comes together.

What to expect from the new Euphoria? Even with extensive renovations last year, the room always had a slightly unfinished feel. The low, clubby Athletic Club chairs give the room a dated, old-school look. When they reopen, you'll find new art, upholstery, chairs, and even tablecloths to lighten the space. They'll finish out the private dining room on the west side and highlight the round Chef's Table in the main room. Glassware (yes! They have it now!) will be plentiful, Gates' says, and look for an entirely new wine list featuring the best that small, boutique distributors have to offer. (Adam, who recently sat the Master Court introductory exam with us, is the only remaining front of house staff.) Gates is already deep into staff training starting with the basics of seasonal ingredients. "If a customer says they want Brussels sprouts, I want a server to know when we're most likely to have them."

The menu is new but includes some old favorites (the suckling pig, mussels, and calamari) and new features (wild striped bass, yellow fin tuna, and a shrimp curry.) He's added six new steaks and wants to emphasize he's the kind of chef who can improvise. "If someone wants mixed vegetables, or a tasting menu, or whatever, we can do that. They should just ask."

Good news! He's bringing back the cheese list! Right now, he has 21 cheeses from $1.75-3.25 a portion with many that are far from the same old thing. (Robiola Bosina, 5-year Extra Aged Gouda, Humboldt Fog, or Brillat-Saverin Affine, Gorgonzola Dolce, or Old Kentucky Tomme, anyone?) If anyone can make a cheese course cool again, Gates can.

Look for his menu to change often. Look for valet parking. Look for a new, professional, trained attitude when it comes to service and bar staff. Look for many a long, winters evening with a multi-course tasting menu at the Chef's Table. All-in-all Euphoria has all the early marks of finally coming in to what we all hoped it would be. It's been a long wait.

Euphoria soft-launches October 21 with a $20-a-head benefit party. They'll continue with informal events through Halloween (and a planned Creation Cafe/Euphoria joint bash) with a hard open November 8.

Red Hawk Sighting!

Was running errands on the north side and popped by the new location of Cork and Cracker. Rob and Ashley have partnered with co-owner Heather (and her partner) for this new venture at Michigan Rd and 106th (practically next door to El Rodeo!) The shelves are a little bare compared to the gourmet tidbits and wine accessories at the Broad Ripple store, but the important stock is in! Wine, wine, everywhere. Expect the same great wine list with hard to find faves, high value names, and very little you'd find on the grocery store shelf -- all in the $12-20 range.

Even with a few bare shelves, the cheese case held the most important merchandise -- Mt. Tam, Pt. Reyes Blue, and one of my favorite all-time cheeses -- the Red Hawk. This triple cream cheddar (yes, you heard me right) will blow your mind. (And yes, I do know that our own Fons at Trader's Point Creamery had a hand in the making of my favorite gem.) There was only one left, but Heather says they'll be making regular orders from Cowgirl Creamery, so they hope to keep it in stock.

Three Latest and Best

Salted Caramels from Blu Boy: All of Blu Boy's exquisitely hand-crafted chocolate jewels are delicious in every flavor -- complete with hand painted tops. But my favorites right now? Salty, sweet, chocolate caramels. You won't be able to eat just one.

Chouda with Fons: What's better than eating Trader's Point Creamery Chouda -- a cheddar/gouda blend? Eating with Fons Smits, the cheesemaker, of course! (I almost didn't recognize him without his trademark knee high boots, white shirt, and paper hat!

Golden Plums from Locally Grown Gardens: Cold, ripe, sweet, and so juicy, you'll need a napkin when you bite into these home grown bounties of fruit goodness. Yet another reason why summer is my favorite season. All from the every-day farmer's market at 54th and the Monon Trail.

Two-Minute Warning: Is the honeymoon over? I'm kind of over Fresh Market, or maybe I'm wishing it would get over itself. Popped in today for some necessities and a little inspiration and found them lacking in both...again. Produce was scarce and some of the baked goods were bordering on day-old. The quality of their cute little cakes and breads really isn't that high to begin with, and I find I'm really disturbed by the total lack of local *anything* (along with those horrible, horrible plastic bags.) I almost always hear conversations between customers about how mass produced meat is so bad. People! You can get local, natural meat in Indiana so easily! Their prepared salads, soups, and dips are fine, but not above average. And even hungry, I find nothing I really want to eat. But perhaps most of all, I am over the check-out staff. Sullen, unfriendly, unknowlegable, attitude-laden -- it's adding insult to injury at the ridiculous prices. If I want stone faced silence, no smile, and a lack of product knowledge, I can go to Marsh up the street. Either way, Fresh Market's failures give me an excuse to keep patronizing my local faves. They won't displace my Goose-love anytime soon.

Opentable.com's Indiana Top 10

Enjoyed some serious Burgundies the other night with some serious Burgundy drinkers, one of whom pointed out the new lists format on Opentable.com. It's always interesting to see how local restaurants are stacking up. Keep in mind that Opentable.com doesn't provide reservations services for all of our fine dining establishments and only ranks the ones it carries.

Best Overall --Indiana
1. L'explorateur
2. Joseph Decuis
3. Eddie Merlot's - Fort Wayne
4. Eddie Merlot's - Indianapolis
5. The Melting Pot - Castleton
6. R Bistro
7. Capital Grille - Indianapolis
8. The Melting Pot - Greenwood
9. Oceanaire Seafood Room - Indianapolis
10. St. Elmo Steak House

Most Booked -- Indiana
1. St. Elmo Steak House
2. Weber Grill - Indianapolis
3. Harry & Izzy's
4. Palomino - Indianapolis
5. McCormick & Schmick's Seafood - Indianapolis
6. Ruth's Chris Steak House - Indianapolis
7. Maggiano's - Indianapolis
8. Ruth's Chris Steak House - Indianapolis Northside
9. Ruth's Chris Steak House - Mishawaka
10. Oceanaire Seafood Room - Indianapolis

Capriole, Trader's Point Creamery Win at ACS

Over the weekend in Chicago, two Indiana cheesemakers brought home top awards out of 181 producers from 30 US states and 3 Canadian provinces. The annual American Cheese Society competition featured 1149 cheeses and other dairy products this year. Here are the Indiana awards:

*Fresh Goat Cheese with Flavor Added -- 1st Place: Capriole, Inc -- O'Banon (which is fresh goat cheese wrapped in Bourbon soaked chestnut leaves)
*Fromage Blanc (Cow's Milk) -- 1st Place: Trader's Point Creamery, Fromage Blanc
*Yogurts -- 2nd Place: Trader's Point Creamery, Whole Milk Yogurt
*Flavored Cultured Milk Product -- 3rd Place: Trader's Point Creamery, Fromage Blanc Spicy

I'm sure we'll hear more this year at the TPC folks report in. Best of Show this year was Wisconsin's Carr Valley Cheese Company's Snow White Goat Cheddar. Full list of results and categories here if you're looking for your favorite.

Murray's Cheese Course

Speaking of cheese, let's give a big Feed Me/Drink Me shout out to fellow food lover and restaurant regular, Carrie, who recently completed one of the best courses on cheese -- the Murray's Cheese U Boot Camp. Why do they call it Boot Camp? 3 days, 48 different cheeses, 3.3 pounds of cheese per person. This course is a tough one. Let's hear it for local food lovers who keep sacrificing themselves for the benefit of us all!

And they're off: ACS Awards in Chicago

The folks at Traders' Point Creamery -- and I'd wager a few other Indiana cheesemakers -- are off to the annual American Cheese Society competition today. The conference is in Chicago this year complete with sessions ("Pairing Coffee with Cheese" and "Beer/Wine Smackdown: What Goes Better with Cheese"). There's a cheese sale, a dine-around, more sessions, and of course, judging for those coveted awards. The Fleur de la Terre won big last year, and I'm guessing the Chouda is entered as well. Good luck to our cheesy Indiana friends!

New Yorker Profiles Achatz

Interesting profile of Grant Achatz in the New Yorker this week including the revalation that he completely lost his sense of taste in his cancer treatment at the end of last year. (It's slowly returning but could take up to a year.) Lots of interesting information on the science of taste and the realities of his options if his cancer returns.

Plus, the Sun Times tells us Terrance Brennan and Artisinal (among other nationally known chefs) are opening projects in Chicago soon. I know a lot of cheese lovers who will be happy to make the pilgramage to an outpost of Artisinal. (hat tip to Grub Street)

Leftover Fresh Herbs --

Those leftover fresh herbs you paid a fortune for from the grocery store? Or the huge bunches of flat leaf parsley or cilantro stuck in the fridge after making a recipe? Searching for "leftover herbs" and recipes gets you a bunch of soups and omelets, but what about those strong herbs that don't play well with bouquet garni? Or the fact that you're not planning a soup anytime soon? Any given day, I have leftover tarragon, cilantro, or dill -- not really a combination that works all mixed together.

These days, I'm loving the ability of good cream cheeses or fromage blanc to take on strong flavors. Personally, I'm not a huge fan of the fresh cheese -- similar to ricotta -- from Trader's Point and goat cheese (as noted in the article) can work. But for an easy cocktail party snack, simple cream cheese can work wonders. Taking a page from Steve Jenkin's Fromage Fort concept, I've started playing with "leftover herbs" -- or Herbes Fort. And I'm finding, the more the better! Here's my current incantation of the idea:

1 8 oz package of cream cheese

1-2 cups leftover herbs (chopped fine)

1-2 cloves garlic

tiny squeeze of lemon or lime juice

EVOO if needed

Let cream cheese come up to room temperature. Wash and dry herbs, then pulse in food processor with garlic. Add mixture to cream cheese, along with just enough lemon/lime to loosen it up. (Lime is great with cilantro! Lemon with dill!) You can experiment by adding a 1/2 cup of chopped walnuts (good with the more traditional mixture), pine nuts (good with basil, cilantro or dill), or even pecans. A little honey is nice with a rosemary/lavender mixture or with fennel. Add olive oil as necessary to smooth out the whole mixture. Meld overnight in the fridge. Serve with thiny sliced salumi of choice.

An Homage to Fromage

Hey! Look, mom! I'm in the March issue of Indianapolis Monthly writing about cheese. (I think I'm the livestock go-to girl over there.) I spent a good deal of the Christmas break running around to meet with some of Indiana's top cheesemakers, tramping through pastures, and looking at milking parlours -- and it's scary looking equipment -- up close! (Hey, I grew up around cows you *eat* not cows you drink from. It's all new to me.) It was, of course, pretty fun to write about the incredible people who know how to translate milk into creamy, aged goodness. You all can read the articles for yourself (better yet, buy your own copy), but at the very least, I thought I'd share a few things I learned along the way. (Look for a few notes this week that didn't make it into print on Fair Oaks Farms, Trader's Point Creamery, Capriole, and Swiss Connection.)

Q: Chocolate or Cheese

The other night while crowded in a cozy bar for dinner, I couldn't help but overhear the conversation at the table next to me -- and the spirited answers! The question? If you had to give up one or the other for the rest of your life, what would it be? Chocolate or cheese? What a question! So, I pose it to you, dear reader. What would you give up? Chocolate or Cheese?

Q: Your Favorite Cheese

Happy Ash Wednesday, better known as the day we all recover from Fat Tuesday. Hopefully, no one is giving up anything drastic for Lent -- like meat, chocolate, cheese, or any other goodies. It's been a slow news week (or I've just been slow.) I've got *nothing* for you guys today. So, here's a question for you: What's your favorite cheese? Can you get it in Indy? If so, where? If not, where do you order it?

Wednesday Tidbits

Bravo Moves South: Bravo! Italian Kitchen is opening a Greenwood location (from Cory at Property Lines.) Word on the local scene is that few restaurants -- chains or otherwise -- are seeing the numbers they hoped from the south side. There may be some overall economic issues (many restaurants had a tough December), but Greenwood may be an exception to the "if you build it, they will come" rule, one on which many restaurant investors were relying. Recently, one local restaurateur considering an expansion spent a week sitting in seemingly popular Greenwood establishments tracking and counting customers throughout the day. He wasn't surprised by what he found: a boatload of popular chain restaurants half empty. "When you consistently walk into Chili's right in front of a mall and it's not full, there's a problem."

Additionally, look for 2008 to bring some shake-ups in the chain market in Indianapolis, especially on the northside. With a slow December, restaurant supply companies (the closest early indicators to failure) say big changes are coming. A record number of restaurants have fallen behind -- and without a December bump to pay bills, some won't make it into summer. At least one company says look for the big chains to start closing locations that aren't working -- and addressing the market saturation among diners in the Castleton area and 86th St. corridor. We'll always have new ones coming in, but look for less patience from parent companies for restaurants to prove themselves.

Cheffy Shuffle: Oh, the drama of small town restaurants. Kathy Jones, chef at Cobblestone Grill quit and has re-emerged as chef at Cafe de Paris, the new bistro on Carmel's Main Street. (The Dish reports she'll be doing African influenced food? Seems odd in a French Bistro, but whatever.) Oh, you Zionsville folks are snickering behind your glasses of merlot over all this, I know.

Fletchers of Atlanta: Life might not be over for this Indiana institution. Look for new ownership from inside the kitchen in the next few weeks. They're hoping to help Fletcher's return to the best of the past -- and they *might* even be able to pull off the relaunch by Valentine's Day. (Looks like the website URL has already been hijacked by poachers since they've been closed.)

Name This Cheese: Going Local's Victoria Wessler announces that Fons Smits at Trader's Point is just about ready to unveil his newest cheese, a *pasteurized* cow's milk cheese that he calls a cross between Gouda and Cheddar. (Fons is a man that knows his Cheddars if you've ever had Cowgirl Creamery's Red Hawk.) Fons has been calling this new cheese "Chouda" which he pronounces in his wonderful Dutch accent as "Chowda". He also says "Gow-da" where we'd say "Goo-da" so, my vote? Call it "Chowda" but spell it so everyone knows how to pronounce it! Wessler says they're looking for ideas for the new name through the end of the week. Post here and I'll send the email over to Fons. (Would rather not post his email here to avoid filling up his spam box.)

Women, Tell Men How You Feel -- about Dining: Scott Hutcheson, the Hungry Hoosier asks the question of women: How to you rate men based on how they choose restaurants? Take the survey via his blog.

Quiz Answer: Huitlacoche is corn smut. (Heh, "corn smut" -- must be Michael Pollan's version of food porn.) It's actually a fungus that attacks corn in damp conditions and enlarging the kernels and turning them grey. Popular in some southwestern cuisine. In the late 89s, the James Beard Foundation even led a charge to change the name to "Mexican truffles."

Tidbits

Back to Normal: Normally, things slow down around here over the holidays, but on Christmas Day, nearly 5000 of you from across the United States hit our pages looking for restaurants open on Christmas Day. That's what I call a *market*.

Another One Bites the Dust: Rumor has it another downtown restaurant may be calling it quits this spring. This much awaited eatery on downtown's east side kept lots of new customers coming in this summer but apparently has found that good food and good service are what it takes to keep them coming back. No formal confirmation yet on a closing date.

Cottage Cheese: Do you eat cottage cheese? Have a favorite? Where do you find it? Who makes it? With so many local producers making everything from dry curd to long set (the old fashioned kind without rennet), I'm about to go on a health kick.

Quiz Answer: Caul fat is the fat that surrounds the intestines of a pig. Sounds gross. Tastes good. Rendered chicken fat is schmaltz. And I have no idea if there's even such a thing as fat from a pig's head. I made that answer up. 66% of you got it right.

Wine, Cheese, and Dosage

Wine Warehouses: Thanks to Nolan Smith for an educational tour of the warehouse at Crossroads Vintners. These guys keep bringing in some of the best and most popular wine brands including a few you'll recognize (like Hey! Mambo, Woop Woop, and Cartlidge and Browne) and a few you wine experts will know are wonderful (like Patz and Hall, Sineann, and even Twisted Oak.) Their spirits inventory includes some fine Bourbons and Junipero gin -- one of my favorites. They even carry the Jeff Gordon Napa wine, but be warned, it requires more of an F1 budget.

With Wine Goes Cheese: Sampled some delicious Indiana artisinal cheeses with a recent wine tasting. A fantastic sweet, pungent swiss (Jegerlehner Swiss), a mellow but sharp cheddar style (Meadow Creek Kase), and my favorite -- especially with the dry white sparkler -- the Pazia, a Parmesan style cheese with a much higher moisture content and the distinctive salty herbal quality of a good parm. All from Swiss Connection.

Quiz Answer: Looks like most of you know your dosage levels. Great work! In champagne, the levels go like this from sweetest to driest:

Doux
Demi-Sec

Sec

Extra Dry

Brut

Nature

Yes, it's true, brut is drier (less sweet) than "Extra dry", and occasionally, you'll see an "extra brut" which is even drier still. Nature or Brut Nature is dryer than everything. 80% of you got it right.

Three Latest and Best

Ahhh, am back from a long weekend, rejuvenated and well fed. Loved popping into some new places and seeing excellent chefs and owners trying some new ideas and fresh approaches. Kudos to the owner at Vinoteca who's taking a risk on a new and upcoming neighborhood (near Howard University) and seeing success. Here are my Three Latest and Best, the almost all out-of-town edition:

Vinoteca, Washington DC: When this new eatery in the Shaw/Howard/U Street area received good early reviews a month or so ago, they found themselves packed, but the owner was worried. He knew their future was in locals sitting down for great pasta, their house made charcuterie, and cheese menu. So, they changed their reservations strategy, went to open seating, and now are packed every night with folks they know will come back. Everything was delicious (from the tuna/garlic aioli, bison/buffalo mozzerella, and venison/goat cheese sliders to the ham and sage-stuffed ravioli, surprisingly good with a roasted red pepper sauce.) But my favorite thing was the menu of 12 or so cheeses and 8 or so cured meats offered by the portion ($2 each for cheese and $1.50 for meat). Instead of dessert, we ordered ash coated goat cheese, manchego, Explorateur, and a fantastic triple cream cow's milk cheese from Cowgirl Creamery, natch, called Red Hawk along with a duck prosciutto, speck, and lomo (a cured meat with a paprika crust). The big family style plate with cranberry sauce and honey easily made it around a table of 10. A brilliant idea, really, and one that works with their robust wine list.

Dean and Deluca, Georgetown: Every time I wander through Dean and Deluca, I have to block it from my memory or I'd just be depressed all the time. After a day of heavy meals, we decided to just get cheese, pasta and snacks for supper, stay in, and watch a movie. Of course, I had to introduce my pals to braseola which we easily found at their massive meat counter along with a good prosciutto. We added a goat cheese (the kind that's firm in the middle and mushy/smelly on the outside), a cranberry Stilton (for the holidays, I'm not normally big with the fruit cheeses), and a handful of dates. With squid ink pasta and whipped up vodka sauce, we had a perfect supper. Even better with the local egg nog doctored holiday style.

Lunch at Palomino: Back in Indy, I'd forgotten what a warm and busy lunch spot Palomino could be. From see-and-be-seen tables in the middle of the dining room to tucked away nooks great for working lunches without being bothered, this bustling downtown restaurant is still doing great -- even after all these years. I love their half/half combos and offset the creamy Gorgonzola penne with a chop chop salad.

Three Latest and Best

Too busy to eat! Plus, getting ready for the onslaught of holiday parties and dinners which starts tonight. So here's a very abbreviated Three Latest and Best. Don't worry -- next week's will be long and plentiful!

Bone-in Ribeye at Mo's: Sure, you've heard me looking for prime rib lately, but this fantastic steak is the closest one might get to prime rib nirvana at a downtown steakhouse. Thick, perfectly marked, and still sizzling with fatty goodness. This is a steak.

Favorite Dish of the Year: Two words people: Mussaman Curry. At Sawasdee. That is all.

Triple Cream Brie from Trader Joe's: One can find bries all over town, yea, verily, I say unto you, even a double cream is to be had at many a decadent cheese counter, but nay, oh, nary a counter carries a triple cream brie. Only Trader Joe's. Which is sort of strange, but not really an issue when you're serving champagne. A luscious, melty, salty triple cream is the only thing for it.

What I Should Have Ordered -- the Raspberry Lemonade at City Cafe: So, I found myself at City Cafe this week for lunch and I had a nice, safe chicken sandwich. (You've got to respect a place that won't change the menu or make modifications by request. That turkey wrap is always a wrap -- not available as a sandwich.) That said, I'm still mad at myself for not ordering the raspberry lemonade. Note to self: When *everyone* has a glass, it's probably worth a try.

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.