Indy Food Co-op

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.

Duck Proscuitto: The Serving!

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.

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

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.

Bits and Pieces -- Freezing Wednesday

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]

Friday Bits and Pieces: Scams, Vanilla Beans, and RIP Copia

Like a wandering child who's finally returned home, I have a whole new appreciation for you all, my readers, who know and love good food! You are the people who embrace quality! You are the people who pay attention to how we eat and live. You are the ones who love to cook and explore and try. You are the ones that keep me seeking treats, hidden deals, and artisinal products. I've eaten with a lot of you know first hand that you can taste industrial shortenings or poor quality vegetables. And mostly, you are the ones that keep me blogging every day. Having had a very recent remind of how the Two-Buck-Chuck population lives, I wanted to not only affirm my position as a food snob, but embrace it! Food lovers, unite!

**I have to give a shout-out to my friend, cook-extra-ordianaire, and sister-in-arms, Victoria, who blogs about her annual shipment of vanilla beans. I may steal her idea -- it's brilliant! [Love Apples]

**Stacy at the IRA reports on a scam hitting local restaurants. If you get a letter from the government about Indiana Restaurant Association, check it out first. It might not be them! (UPdated --no blogging before coffee!) [Voice of Indiana Hospitality]

** Ole Oleson notes the passing of Napa's Copia Center closed due to lack of funds. A pet project of Robert Mondavi's, the idea was a good one, but probably more suited to Mondavi's free-spending days. If you haven't read House of Mondavi yet, you must. [Hoosier Wine Cellar]

** A good take on Alice Waters from Susan Gillie. She's right. (Plus, she gave my shoes a shout-out!) [Indieats.com]

"Fast, Cheap, and Easy"

...or so Alice Waters likened our fast food nation to the old adage "you are what you eat." Great to see all of you at the Alice Waters talk at the IMA. I'd say something profound about what it means to be an evangelist (and how it helps to have the power to get people to listen); or about her amazing ideas (even though they raise $500,000 per school per year for the Edible Schoolyard); or even how important it is that she's making people listen (even though some of her ideas are, well, idealistic.) But honestly, we all know how important to the food community Waters, Chez Panisse, and her visions are.

Even so, what a treat to see her in person. (And you already knew I wasn't a crack photographer.) We cut out early so missed the crush for the food prepared the Thom England's program at Ivy Tech. (Chef England heads Slow Food Indy.) I hear Thom and fellow Chef Neal Brown enjoyed a terrific lunch with Ms. Waters -- basking in the glow of how we *could* and *should* be eating. And if you're looking for a great gift, I hear she signed a whole bunch of copies of her newest book, The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution, so check with the IMA bookstore.

Next up? Mark Kurlansky, author of Salt: A World History, Cod: A Biography of the Fish That Changed the World, and The Big Oyster: History on the Half Shell
as part of the Butler Writer's Series on March 2.

Upcoming: Alice Waters at the IMA

Image via Wikipedia Did you get your tickets to see Alice Waters at the IMA tomorrow, Tuesday, Dec. 2? For many, she's the high-priestess of slow food and local ingredients. For others, she's a star in the restaurant world with her legendary Berkeley eatery Chez Panisse. Even better, she's led an amazing pesonal life mentoring (and more) some of the country's leading chefs and food producers. (For more, read David Kamp's The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution to understand the impact she's had in the world of fine food.)

A few weeks ago, I had a chance to interview her for Indianapolis Monthly's December What I Know section. (The article isn't online so buy it or read it at the checkout or whatever.) There's more Q&A with her at the IMA blog. And she'll be sticking around after her presentation to sign books on Tuesday. See you then!

Save Your Leftovers for Slow Food Indy

Save the Sunday after Thanksgiving for the Slow Food Indy Thanksgiving Leftovers Party. The group will gather at King of Glory Lutheran Church in Carmel at 2:00 p.m. Could be a good way to share a turkey sandwich (with cranberry and cream cheese, natch) or get your green bean casserole on. More info at Slow Food Indy's blog.

Terra Madre, Cooking Classes and Rare, Old Wine

Terra Madre Updates: Check out Slow Food Indy for daily reports from Chef Thom England on the Terra Madre conference and Salon de Gusto. Many of our delegates are finding that for once, Indiana is helping lead the local food movement.

Crash Cooking Courses: CIA-Hyde Park alum Chef Ron Harris of Locally Grown Gardens is offering a number of cooking classes in November to help get you up-to-speed for Thanksgiving.

Le Cirque's Wine Auction: Nov. 17, NYC's famed Le Cirque will hold an auction of some its top old growth wines. NYwines and Christies will sell rare bottles of châteaux Margaux, Petrus and Yquem to help free up space in cellars and budget for new wine investment. More from Maccioni at Food Writers' Diary.

Beer, Yats, and Terra Madre!

Lots going on locally these days as the Fall weather settles in:

Need a Job in Beer? Louis Calli over at Vine and Table in Carmel has a position open for beer coordinator. (Hat tip to Hoosier Beer Geek)

Yat's on the Rise: Our own Yat's was named one of the top emerging chains to watch in the October issue of Restaurants and Institutions magazine. Joe has recently opened restaurants in W. Lafeyette and Chicago and plans 9 more locations in the next year for 15 total. Go, Joe! Spreading the chili cheese etouffee love. Other chains to watch included fro-yo shop Red Mango, Nashville's Bread and Company, Oklahoma City-based breakfast chain Jimmy's Egg, Bumblefish, Tilted Kilt, and Bolocco burritos. Love 'em or hate 'em, give Joe props for making a great concept work in these nutty times. (Hat tip to Wine Canine.)

Terra Madre Posts: Delegates from across Indiana will be heading to Torino, Italy this week for Terra Madre, the bi-annual, global gathering of chefs, farmers, and producers. Chef Thom England of Slow Food Indy will be updating us on the Slow Food Indy blog.

Alice Waters Tickets on Sale Today

Want to see Alice Waters when she's here on December 2? Get your tickets starting today through the IMA. Her talk, Delicious Revolution: An Evening with Alice Waters, is part of their Planet Indy series and will mark the opening of newly renovated, 600-seat Tobias Theater ("The Toby") at the IMA.

Several local Slow Food advocates and chefs are helping with the committee bringing her in and students from Ivy Tech will provide food and information on how you can get involved. She'll stick around and sign books afterward. This event is expected to sell out pretty quickly.

An Evening with Alice Waters
Tuesday, December 2
$10 for IMA members, $15 to the public, $3 for educators and students
http://www.imamuseum.org/ or by phone at 955-2339.

Broad Ripple Farmer's Market Dinner in the Garden

Late notice, but you can check to see if they have space available for tonight's "Dinner in the Garden," a benefit for Broad Ripple Farmers' Market. The dinner will be at Your Neighbor's Garden on the northwest side of Indianapolis near the intersection of Kessler and Michigan Road. Look for local chefs to create a feast from local and seasonal Indiana produce and meat. Bring your own wine. (Unfortunately, I don't know who's cooking.)

Friday, October 3

6:00 p.m.

$50 per person

For tickets or reservations (required), contact angiahansel1976 at yahoo dot com or call 299-7129.

Clean Out the Refrigerator Friday

These are beyond leftovers, but I hate to just throw things away.

* Barcelonas Tapas celebrated one dubious year open last weekend. I've heard mixed reviews about their lunch buffet. I missed the tent in their parking lot with food and drink on the house, but hey, congratulations to any business that makes it for a year.

* I heard the Slow Food dinner two weeks ago at Apple Family Farms was a hit even with the dicey weather. (Advice to some of you: Next time, take your own wine.) More at Slow Food Indy.

*A few folks are asking me about Dan Noble, former chef at the Omni (as well as Something Different/Snax and Glass Chimney). Noble has landed at IUPUI's University Place Hotel heading up their food, beverage and on-site restaurants, Chancellor's and The Den.

Apple Family Farms Slow Food Farm-to-Table Dinner

I hear there are still a few spots open for this weekend's Farm to Table Dinner at Apple Family Farm in McCordsville, just east of Indy. Chefs include Regina Mehallick (RBistro), Greg Hardesty (nee-Elements), Chris Eley (Goose, The Market), Aaron Butts (Joseph Decuis), and Amanda Taylor (Ivy Tech). Farm tour starts at 4:00 p.m. with dinner at 5:00 p.m. And what a menu it is!

Aaron Butts: Crispy Gunthorp Farm pork belly, kim chi pancake, white miso caramel, and kumquat

Regina Mehallick: Chilled heirloom tomato soup with fromage blanc and Indiana caviar

Greg Hardesty: Spanish tortilla featuring local free range eggs with smokey Indiana sweet corn salsa

Chris Eley: Roasted lamb stuffed with lamb, blackberry-persimmon gastrique, fennel pesto, sweet potato, chestnut honey, preserved lemon, Beluga lentils, Swiss chard, country ham, ricotta cheese, celeriac, gala apples, sweet onion, and smoked almonds

Amanda Taylor: Jonathon apple cake with spiced apple chutney, rum crème anglaise sauce.

Mass Ave Wine Shoppe will sell wine at a "nominal cost" (not sure what that is) with that revenue donated to Slow Foods. Proceeds from all these dinners go to help the Terra Madre delegation on their way. Tickets are $65 per person and available online.

Still Going Local: Slow Food Recaps

For more reading on Slow Food, Going Local and the politics of food, there's been lots of coverage this week spurred by Slow Food Nation.

*The Future of Food as discussed by the final panel including Wendall Berry, Alice Waters, Michael Pollan, Eric Schlosser and more. [Diner's Journal]

*Michael Bauer spent the weekend drinking the Slow Food Kool-Aid. [Between Meals]

*Want to help? Dagoba Chocolate gives away free seeds through Seed The Day. Mmmm. Seeeds. [Slashfood]

It's Going Local Week!

The challenge? Eat something local every day or go to a Farmer's Market or U-Pick. Host a local foods dinner or read a book on better, local eating or slow food. More on Going Local Week and how to get involved at Going Local. Look for promotions and specials at all your favorite local restaurants and markets.

Tasting Best Of...for Dine

I expect to spend this evening in a food coma. We're judging "Best of..." today for Indianapolis Dine, our quarterly snarf fest of some of Indinapolis' best dishes. This time around? 54 entries of pizza. We taste blind with no knowledge of who's who until after we're all finished. I have faith in Indy's many tremendous pizza makers and best of luck to all!

Slow Food Nation '08

Our own Chef Thom England, is in San Francisco is out in SF for Slow Food Nation this weekend and blogging updates. (Slow Food Nation is a national gathering and celebratin of Slow Food in the US.) Check out his posts at Slow Food Indy.

Farm to Table Dinners: Onward Ho!

Missed RBistro's Farm-to-Table dinners last week and I've been dying to hear how the spit-roasted goat worked out! In the meantime, Slow Food Indy gears up for the next one -- a joint-chef effort at Apple Family Farms in McCordsville on Sept 14.

Ragina Mahallick, Greg Hardesty, Chris Eley, Aaron Butts, and Thom England will all prepare dishes. Farm tour starts at 4:00 p.m., Dinner at 5:00. $65 per person. Buy tickets online. Proceeds to the delegation for travel to Terra Madre.

R Bistro, An Extra Night and...Goat on a Spit!

That was quick! I'd heard R Bistro's Slow Food Farm-to-Table dinner, Tuesday, August 19, was close to sold out but before I could check, Regina announced she'll be adding a second night, Wednesday, August 20.

From Regina: "Tuesday's dinner has sold out, and availability for Wednesday's dinner is limited (most of the seating is pre-reserved for those patrons placed on the Tuesday wait list). If you were originally on the Tuesday list, please let us know if Wednesday will work for you. The dress code for both dinners is casual, as we will be spending part of the night outside next to a spit-roasted goat."

The menu includes:

1st Course--Okra pancakes with tomato raw sauce
Main Course--Roast Goat with homemade pita, Mediterranean yogurt-cucumber salad, zucchini chutney, Indiana tomato wedges
Ajvar--red pepper relish, charred eggplant
Dessert--Sweet corn ice cream with a mulberry jam biscuit

R bistro

Aug. 19th & 20th, 6:30 p.m.

$50/person (inclusive, not including drinks)

423-0312