Civic’s Michael Lasley on Celebrating 35 Years With Civic Theatre
In January, Michael Lasley celebrated his 35th anniversary with Civic Theatre — an increasingly rare milestone in any profession. His journey, filled with passion, resilience and a deep love for the arts, has shaped the evolution of Civic Theatre and carried it through some of its most challenging times, including the COVID-19 pandemic.
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DON WAS & THE PAN-DETROIT ENSEMBLE
THE PALLADIUM // FRIDAY, FEB. 28, 8 P.M. ET
Detroit native Don Was has built a remarkable and versatile career in the music industry, excelling as a musician, record producer, music director, film composer, documentary filmmaker, radio host and president of the legendary Blue Note Records. Over his career, he has earned six Grammy Awards as a producer, collaborating with an impressive roster of artists, including the Rolling Stones, Bob
Dylan, Bonnie Raitt, Willie Nelson, John Mayer, Ringo Starr, Wayne Shorter and the B-52s.
In addition to his production work, Was has toured across the U.S. with Grateful Dead guitarist Bob Weir as part of the Wolf Brothers. His latest project, the Pan-Detroit Ensemble, showcases top-tier Detroit jazz and R&B talents such as saxophonist Dave McMurray and keyboardist Luis Resto, honoring the city’s rich and vibrant musical heritage.
Get your tickets to see Don Was at the Allied Solutions Center for the Performing Arts at thecenterpresents.org!
Writer // Janelle Morrison • Photography // Courtesy of the Center
Janelle Morrison: When I turned 45, I decided it was time to rebuild my vinyl collection. I’ve managed to find one of my all-time favorites: “What Up, Dog?” I got it from a collector in Germany, and it’s the original 1988 pressing—in near-mint condition!
Don Was: How does it sound?
JM: Great! It’s in excellent condition! In a previous interview, I heard you share a story about how you first got into music and jazz. You mentioned being in the car—like many of us were back in the day when our moms left us there—and flipping through the channels when you landed on a Detroit jazz station playing a Joe Henderson song. You said the message you took from that moment was, “Don, you’ve got to groove through adversity.” How important do you think that message is today? Would you say it’s even more relevant now than it was in 1966?
DW: I don’t know… I mean, it’s probably relevant to everybody. And I think that’s actually a really important component of the stuff that gets categorized under the name jazz.
In addition to being improvisational music and having a vibe, this music came about because an entire culture was
demolished and dispersed around the world, and jazz became the secret language of the oppressed. I think that’s kind of mystical, but it’s an important component of why jazz speaks to people all over the world.
Blue Note Records, of which I am president, was created by two guys—Alfred Lion and Max Margulis—who were escaping Hitler. Different cultures, but oppression is oppression. These two guys were attracted to the message of freedom, resistance and rebellion, and those elements are all in jazz music. They came to New York wanting to be involved in the jazz scene because it spoke to them.
This music spoke to me as a rebellious teenager and taught me a very important lesson: Grooving in the face of adversity is kind of universal. There’s always some kind of oppression going on. That’s just the nature of human beings and their civilizations.
JM: Who was another of your earliest influences in addition to Joe Henderson?
DW: Wayne Shorter’s “Speak No Evil” is one of them. I had dropped out of college, was facing the draft and wasn’t getting the musical op portunities I’d sought. My life was kind of in crisis, and I’d go home, play the “Speak No Evil” album—side two—and
by the end of it, I’d remember what my hopes and dreams were. I’d remember who I was, and it would realign me. I still listen to that album for that purpose.
JM: As both a musician and an industry leader, what are your thoughts on the importance of supporting young jazz artists as they develop their craft and bring their unique expressions to the music?
DW: I think it’s essential. Music expresses deep emotional information that defies description in conversational language. We have these really rich inner lives, but the vocabulary doesn’t exist to express all of our feelings and to share them. That’s what art does. If we don’t nurture young musicians, jazz will turn into a museum piece rather than a vibrant form of contemporary expression, which it has always been.
JM: Who are some of the up-and-coming artists you’re working with now at Blue Note that we should keep an ear out for?
DW: There’s a whole generation of really brilliant, visionary musicians. There are a couple of guys who have
trumpet player out of Baltimore named Brandon Woody, who made a debut album that’s going to flip people out, and a keyboard player named Paul Cornish. He comes out of the High School for the Performing and Visual Arts in Houston, the same school that Robert Glasper, Jason Moran and Beyoncé attended.
Immanuel Wilkins is a brilliant young saxophone player, Joel Ross is a great vibes player out of Chicago and Melissa Aldana is a wonderful saxophonist. I feel really good about this new generation of musicians coming in to advance the genre further.
JM: What can we expect from an evening with you and the Pan-Detroit Ensemble?
DW: If everyone walks out of the Palladium feeling better than they felt when they came in, I’ll be happy. That’s the ultimate goal—to make you feel good for a couple of hours. It’s kind of a soul-jazz thing, I guess you could call it.
We’re Detroit guys with a Detroit sound! There’s something special about Detroit music. It’s not just accessible, but it resonates all over the world. There’s a rawness, an honesty and an underlying groove to everything. We just naturally
FRIDAYS AT 7 P.M. This isn’t your grandmother’s Jane Austen! SATURDAYS AT 7 P.M. SUNDAYS AT 2 P.M.
Bold, surprising, boisterous and timely, this “Pride & Prejudice” for a new era explores the absurdities and thrills of finding your perfect (or imperfect) match in life. The outspoken Lizzy Bennet is determined to never marry, despite mounting pressure from society. But can she resist love, especially when that vaguely handsome, mildly amusing and impossibly aggravating Mr. Darcy keeps popping up at every turn? Literature’s greatest tale of latent love has never felt so theatrical or so full of life than it does in this effervescent adaptation. Because what turns us into greater fools… than the high-stakes game of love? (Dramatists Play Service, Inc.)
EMILY TZUCKER - DIRECTOR
The script itself is unique. Unlike the movie or the miniseries, which are very nuanced [with] lots of soft tones and voices, Kate Hamill’s adaptation is very funny and a little rowdy at times. It’s all very illustrative and almost cartoonish in our design to really lean into Hamill’s adaptation of the play, but at the same time, what I love is it juxtaposes with the really honest and nuanced parts of the book that are still in the play as well, so you get both, and it’s a fast play — two hours — and that includes the intermission.
We have 13 fabulous actors. Everyone’s hard-working, pleasant and funny. They are bringing a lot to each of their roles that have grown them and made them even more interesting. One of the great things about this famous classic novel is that it’s one of the original rom-coms. It’s a will-they-won’t-they romantic comedy. It’s a great way to learn about classic literature and theater in a way that is contemporary and fun!
CARLY KIRBY – LIZZY BENNET
This [P&P] will be my fifth [Civic] show, and mine and Emily’s third time doing Pride and Prejudice together — and I finally got the role of Lizzy!
CAST LIST
Lizzy Bennet .................... Carly Kirby
Jane Bennet ................ Julia Ammons
Lydia Bennet ................. Elaine Endris
Mary Bennet ................. Leah Hodson
Mr. Darcy .................. Tanner Brunson
Mr. Bingley ....................... Louis Soria
Mr. Collins ................... Matt Anderson
It’s definitely more comedic. Having that ability to find the physical and comedic parts of Lizzie has been fun. She’s smart and very sure of herself, but not in terms of love. The pace of the show is so fast and already funny in itself, so we just have to put it all together on stage!
TANNER BRUNSON – MR. DARCY
As of this March, this will be my tenth year with Civic and my second official principal role. I had just come off of doing “Macbeth” at Indy Fringe, and I wanted to do something lighthearted. Mr. Darcy can be a complex person, but honestly, there
Mr. Wickham .................. Daniel Wilke
Miss Bingley ................... Alaine Sims
Charlotte Lucas ....... Kelsey VanVoorst
Mrs. Bennet .............. Jennifer Simms
Mr. Bennet ...................... Rex Wolfley
Lady Catherine ...............Susan Smith
are days where it feels like I’m myself on stage — but with better posture!
There’s this aura that Mr. Darcy brings to everything — of being right, definitive, of taking a stance and making a choice.
SUSAN SMITH – LADY CATHERINE
I do tend to play the villains because they’re just so much fun. Lady Catherine is a delight. She’s privileged, she grew up privileged and she’s just a master of her own little universe. She has no problem telling everybody so. She’s kind of like the Red Queen in Alice in Wonderland. She wants it her way and nothing else.
She wants Darcy to marry her daughter. Period. That’s how it’s done. That’s the way the properties will come together. It [has] been planned since they were born, and Darcy is not cooperating, and she is not pleased with this. “Are the shades of Pemberley to be thus polluted?”
Civic’s Michael Lasley
on Celebrating 35 Years With Civic Theatre
In January, Michael Lasley celebrated his 35th anniversary with Civic Theatre — an increasingly rare milestone in any profession. His journey, filled with passion, resilience and a deep love for the arts, has shaped the evolution of Civic Theatre and carried it through some of its most challenging times, including the COVID-19 pandemic.
A
LIFE’S
WORK IN THE ARTS
Reflecting on his career, Lasley acknowledges the well-known adage: “If you do what you love, you’ll never work a day in your life.” However, he adds a caveat: It depends on what you do. Working in the nonprofit arts sector is anything but easy. Salaries often fall significantly below private-sector standards, and employees frequently juggle multiple roles to keep the organization running.
For Lasley, this reality became even more evident during the pandemic, when live performances — a fundamental as-
pect of theatre — became impossible.
“Theatre is about gathering people in a room and creating something together,” Lasley explained. “A show performed to an empty house accomplishes nothing. The audience needs us, and we need the audience.”
Navigating the uncertain landscape of a pandemic was daunting.
“I remember talking to people and admitting, ‘I don’t know what the hell I’m doing,’” Lasley shared. “Despite having extensive experience in different aspects of theatre production, the challenge of keeping Civic Theatre alive during such
an unprecedented crisis was overwhelming. Rebuilding after the pandemic was daunting. When we staged ‘The Color Purple’ in the fall of 2021, the first full production with no restrictions, it felt like we had forgotten how to do what we did. Even basic things like scheduling rehearsals felt foreign after 18 months of shutdown.”
Lasley estimated that Civic Theatre’s full recovery would take four to five years. However, he remained optimistic.
“Civic has endured world wars, economic downturns and more,” he said. “The pandemic was a unique challenge,
Writer // Janelle Morrison • Photography // Laura Arick, Courtesy of Civic
but our leadership and the Civic family carried us through.”
AN UNEXPECTED CAREER PATH
Lasley never anticipated that Civic The atre would become his lifelong work.
“At 15, 20 or even 25, I never thought, ‘This is going to be my career,’” Lasley admitted. “But here I am, 35 years later, and it’s become my life’s work.”
Even after three decades, the realization of his long tenure didn’t fully hit Las ley until his 30th-anniversary celebration in 2020 — a surprise event planned by his wife, Marni Lemons, along with colleagues and friends. “I’m a difficult person to surprise, but they pulled it off,” he said.
In an era where people rarely stay in one job for long, Lasley acknowledges how unusual his journey is. It’s rare for someone to remain in a single position for 35 years, but Civic Theatre has always felt like home.
GROWING WITH THE TIMES
Lasley’s first encounter with Civic Theatre was in 1988, when he saw a production of ‘Guys and Dolls’ featuring an all-Black cast.
who they can hire. And I’m proud of that. It means we’re doing our job and contributing to the ecosystem.”
Lasley is also focused on expanding Civic Theatre’s educational programs.
“We have robust programs for young people and high school students, and we’re looking into reinvigorating our programming for seniors,” Lasley shared. “Baby Boomers are healthier than past generations and want to stay active. We want to provide them with opportunities to engage in theatre.”
A LIFE OF LEARNING AND ADAPTATION
Lasley attributes his ability to navigate challenges to his upbringing. This mindset of adaptability and problem-solving has defined his career.
Lasley added, “It was magical. To see a community theatre produce something of that caliber, with an entirely volunteer cast, was incredible.”
Since the 1950s, Civic Theatre has been a professionally managed community theatre with a paid permanent staff overseeing operations and programming. While the organization relies heavily on volunteers, it has gradually moved toward compensating certain roles.
DEVELOPING TALENT AND THE CIVIC THEATRE ECOSYSTEM
Lasley takes pride in the fact that Civic Theatre is a training ground for performers. Unlike fully professional companies like Broadway tours or regional theatres such as IRT or the Phoenix Theatre, which hire top-tier talent for even minor roles, Civic Theatre embraces the responsibility of developing performers.
“We have great quality people in leads and secondary roles for the most part, but you get into the more basic ensemble
There’s nothing you’re going to put in front of me that I’ll say I can’t do. I may choose not to, but I know I can figure it out.”
member, and their skillset just isn’t the same,” Lasley said. “Now, they’re learning by doing with us, and that’s part of our mission. For us, part of our mission is to make that person better by participating in the process. Eventually, they’re going to be able to play a lead for us or for somebody else.”
Lasley continued, “Many professional companies scout talent from Civic Theatre. We’re sort of the minor leagues for places like IRT or Beef & Boards. They’re coming to watch our shows — not necessarily to see what we’re doing, but to see
“My parents taught me to make myself indispensable,” Lasley shared. “If someone asked if I could do something, I said yes — even if I wasn’t sure how to do it yet. I don’t fear trying something new. If I don’t know how to do something, I figure it out. Nowadays, the Internet will teach you anything, but the key is having the confidence to try. There’s nothing you’re going to put in front of me that I’ll say I can’t do. I may choose not to, but I know I can figure it out.”
A LEGACY OF DEDICATION
Lasley acknowledges the immense responsibility he carries.
“It’s a big responsibility, and I don’t take it lightly,” he stated. “It’s not just the institution; it’s the people who are part of this institution that I’m also responsible for. I’m directly responsible for employees, contractors and the opportunities we provide. I’m also responsible for each audience member, cast member, crew member and student. If this theatre ceased to exist, all those people would lose. And I don’t want to see that happen — ever.”
Despite the obstacles, Lasley remains committed to Civic Theatre’s mission and future. His passion, coupled with the dedication of his team, has helped sustain the organization through turbulent times.
“I love this place,” Lasley expressed. “It was love at first sight, and I’ll keep fighting for it as long as I can.”
Four New Restaurants Bringing Fresh Flavors in 2025
Writer // Janelle Morrison • Photography // Laura Arick, submitted and courtesy of Carmel Clay Historical Society
The city of Carmel continues to expand its vibrant dining scene with the arrival of four new restaurants, each bringing a distinct culinary experience to the city’s core. Lone Pine, Charred, Freeland’s and Josephine are set to offer residents and visitors an exciting mix of flavors and atmospheres.
LONE PINE
Opened last November at 710 S. Range Line Road, Lone Pine is a steakhouse inspired by owner Josh Mazanowski’s family ranch in Montana. The menu features high-quality meats, fresh seafood, vegetarian dishes and classic sides with a creative twist. The drink selection includes a curated list of wines and craft cocktails. Lone Pine takes over the space previously occupied by Langton’s Irish Pub and Tucci’s. Reservations can be made at lonepinecarmel.com.
CHARRED
Set to open in early 2025 at 61 W. City Center Dr., Charred is an upscale steakhouse catering exclusively to guests 21 and older. The menu will showcase prime steaks, specialty butcher block selections, boutique wines and expertly crafted bourbon-based cocktails. Charred will be open for dinner throughout the week and on weekends. An official opening date has yet to be announced.
FREELAND’S
Opening in February 2025, Freeland’s is the newest concept from Tinker Street co-founder Tom Main. Located at 875 Freeland Way within the North End mixed-use development, the restaurant is housed in a historic two-story brick home built in 1845 known as “The Maples.” Named after Edward and Marcia Freeland, the restaurant will offer a Midwestern European fine dining experience, bringing an elevated yet inviting atmosphere to the space.
JOSEPHINE
Dan and Anna Cage, the restaurateurs behind popular Indianapolis spots Ambrosia and Bocca, opened Josephine last month. Located in Carmel’s Sophia Square at the corner of West Main Street and First Avenue SW, Josephine will offer a French-inspired, contemporary tavern experience, adding a European flair to the city’s growing list of diverse eateries. Reservations can be made at josephinecarmel.com.
With these exciting additions, Carmel’s dining scene continues to evolve, offering something for every palate— from expertly grilled steaks to European-inspired fine dining.
Freeland Offers Elevated Midwestern Cuisine In Former Historic Carmel Home
Freeland at North End, Carmel’s newest dining destination, is the vision of owner Tom Main, who has brought his passion for hospitality and culinary excellence from Tinker Street to this new endeavor. Deeply rooted in local history, Freeland is nestled in a beautifully restored period home, “The Maples,” embracing the warmth and familiarity of home dining while offering an elevated and thoughtful culinary experience.
The Maples is one of Carmel’s most unique homes, nestled off Smokey Row. Built by Benjamin Chappell in the 1840s, the property was once distinguished by a long lane leading to the house, flanked by forty maple trees that Chappell himself planted.
The design incorporates elements of the original home while making necessary modern updates. The name “Freeland” pays homage to the family who once lived there (Edward and Marcia Freeland), ensuring that the space’s history remains part of its future. Even the dishware reflects this ethos: sourced vintage china, each piece with its own unique story.
THE VISION BEHIND FREELAND
Main shared what compelled him to take the magic he created with his team at Tinker Street and insert it into Freeland in Carmel. The uniqueness of the space stood out to him immediately. Unlike many new restaurants in modern developments, Freeland is housed in a historic home with deep community roots. It has even been featured on a Carmel Clay Historical Society tour.
“For those who have lived here for a long time, this place will evoke nostalgia. And for newcomers, it offers a different kind of experience — something outside of a mixed-use development,” Main said.
The goal was to create an intimate, welcoming setting. Unlike many restaurants that prioritize maximizing space, Main believes in fostering connections. “At Tinker Street, people come in as strangers and leave as friends,” Main noted. “I hope the same happens here.”
One key decision was to keep televisions out of the space. “We could put one in, but I don’t want it. I want people to be present, to engage with each other, to enjoy their meals without distraction,” Main explains.
ELEVATING CARMEL’S CULINARY SCENE
Executive Chef Matt Hamilton brings a wealth of experience from renowned restaurants across the country, including the two-Michelin-starred 42 Grams in Chi-
Writer // Janelle Morrison • Photography // Laura Arick, submitted and courtesy of Carmel Clay Historical Society
cago and Houston’s acclaimed March and Rosie Cannonball. Hamilton specializes in Southern European comfort food and has crafted Freeland’s menu around Midwest ern or “heritage” cuisine.
Hamilton’s journey in hospitality began early. His parents owned a custom food truck in the 1990s, ahead of its time. Work ing in that business as a child gave him his first taste of the food industry, teaching him the fundamentals of hospitality and entrepreneurship.
Hamilton has worked in high-end kitch ens, organic farms and cattle ranches, shaping his holistic approach to food. His time at March, a Michelin-starred tasting menu restaurant, was particularly formative as it instilled a deep appreciation for research-driven, regionally focused cuisine.
As he entered his mid-20s, Hamilton worked various roles in restaurants — from dishwasher to server to prep cook — before deciding to move to Chicago to attend culinary school. There, he trained in classic French cuisine and worked in esteemed kitchens that emphasized technique and precision.
dumpling-making, offering dishes that feel both familiar and intriguing.
His career took a fascinating turn when he accepted an opportunity to run a small bed and breakfast in Sitka, Alaska. There, he developed a deep appreciation for hyper-local sourcing, working directly with fishermen who moored their boats just outside his restaurant. He recalls the joy of selecting fresh halibut and salmon straight off the boat and even foraging for mussels by kayak on his days off.
This experience instilled in him a lifelong respect for seasonal ingredients and sustainable sourcing.
EXPLORING MIDWESTERN CUISINE
At Freeland, that philosophy extends to the heart of Midwestern cuisine. “What is Midwestern cuisine?” the chef pondered when developing the concept. The answer led to an exploration of the region’s immigrant influences, particularly from Germany, Poland and the broader Eastern European and Black Sea regions. The menu highlights time-honored techniques such as fermentation, preservation and
“We realized that Midwestern cuisine hasn’t really gotten a lot of attention, so we wanted to explore things like pierogies, dumplings and casseroles,” Hamilton said. “Why do we eat them? We started researching the history behind these dishes and the people who brought their traditions and recipes to help shape Midwestern cuisine. Our goal was to tell that story in a way that’s approachable and familiar, but with some new ingredients or sauces that people might not have heard of, even though they may have had something similar.”
Hamilton added, “When you look at Eastern European cuisine, you see a lot of dumplings, vegetable preservation and fermentation. We wanted to capture that and make it something people will be comfortable eating, but maybe they’ll also learn something along the way. I’ve really enjoyed learning about the history and discovering dishes I’d never heard of before.”
Hamilton is also committed to fostering relationships with local producers. The restaurant works closely with Fields Market Garden, an urban farm just steps away. This partnership ensures that the restaurant’s menu remains seasonal, fresh and deeply connected to the local
food ecosystem.
Hamilton spoke about working with Kate Sexton, the urban farmer at Fields Market Garden.
“I’ve really been working closely with Kate to align her planting schedule with some of the ingredients I’ll be using heavily,” Hamilton said. “Kate has been amazing. She’s doing great work at the farm and is really passionate about teaching and being involved in the community.”
Besides its thoughtfully crafted menu, Freeland places a strong emphasis on ambiance and service. The restaurant’s front-of-house experience offers service that is warm, polished and welcoming— fine dining without the pretense.
Freeland creates an atmosphere that feels both elegant and deeply personal. Whether guests arrive in formal attire for a special occasion or in casual wear for a spontaneous night out, the restaurant welcomes people as they are and is poised to become a cherished addition to Carmel’s dining scene.
Freeland is finally approaching its long-anticipated opening. The team is aiming to welcome guests just before Valentine’s Day. “I can’t wait for people to come in and experience this place,” Main stated. “It’s been a journey, but I truly believe it will be worth it.”
Josephine Brings French Flair to Carmel’s Growing Dining Scene
Writer // Janelle Morrison • Photography // Laura Arick
Carmel’s vibrant culinary landscape has recently welcomed a new addition that promises to elevate the city's dining experience. Josephine, a French-inspired contemporary tavern, opened its doors in December 2024, offering an exciting new option for food lovers. Located in Carmel’s Sophia Square (formerly the Pint Room) at the intersection of West Main Street and First Avenue SW, Josephine comes to the city courtesy of restaurateurs Dan Cage and Anna Pizzi Cage, known for their acclaimed Indianapolis eateries Ambrosia and Bocca.
A LEGACY ROOTED IN TRADITION
For many Hoosiers, the name “Ambrosia” brings back fond memories of high-quality Italian cuisine and impeccable service. Ambrosia was founded in 1979 by Gino Pizzi, who, along with his parents Giuseppe and Anna, pursued the American Dream by opening an Italian restaurant in Indianapolis. A true testament to hard work and perseverance, Ambrosia quickly became a local institution, continuing its legacy as a family-owned restaurant for decades.
Gino’s daughter, Anna, and her husband, Dan, now oversee the restaurant, ensuring that Ambrosia remains a beloved dining destination. Their passion for food and hospitality runs deep. With a strong family legacy and a shared commitment to quality, it’s no surprise that Dan and Anna decided to bring their next restaurant venture to Carmel.
After years of running Ambrosia and Bocca, both of which have established loyal customer bases in Indianapolis, the Cages felt it was time for a new challenge. Carmel, with its expanding food scene, offered an ideal location for their latest venture.
“We’ve always talked about doing something different, and French cuisine felt like the right concept to explore,” Dan said. “The opportunity presented itself, and when we saw the beautiful architecture in Carmel, we felt compelled to make it happen.”
The Cages also have strong ties to the area. They’ve long enjoyed dining at Carmel’s many fine restaurants and had been hearing from patrons who frequently visit Ambrosia that they would love for them to bring a restaurant to Carmel. The final push came when a friend in real estate shared the listing for the space in Sophia Square. From there, the Cages knew it was time to take the leap.
A FRENCH TWIST ON COMFORT FOOD
The name “Josephine” is both a nod to history and a personal touch for Dan and Anna. Inspired by Josephine Bonaparte, Napoleon’s wife, the name embodies both French elegance and warmth—a fitting reflection of the restaurant’s atmosphere.
Dan explains that while Josephine is deeply inspired by French cuisine, it is not meant to be pretentious or overly formal. Instead, the focus is on making French comfort food approachable.
“We want people to feel comfortable here,” Dan explained. “It’s not a fine-dining, multi-course restaurant. We want it to be
and enjoy classic dishes like steak frites, poulet frites and our chicken cordon bleu sandwich.”
The menu is designed to cater to a variety of tastes, offering hearty and filling dishes that people can return to week after week. This approach aligns with the Cages’ goal of creating a welcoming neighborhood restaurant, much like their previous ventures.
ELEVATING THE CARMEL DINING SCENE
Carmel’s Main Street has become a hub for foodies, with a diverse range of restaurants offering everything from seafood to Mexican cuisine. As the city continues to grow, the Cages hope that Josephine will add to the eclectic mix by introducing a French-inspired concept.
“We’ve got great restaurants in Carmel already,” Dan said. “But we think a French comfort food tavern is a great complement to what’s already here. French cuisine can be intimidating for some, but we’re making it approachable, and that’s our point of difference.”
Anna echoes this sentiment, explaining that the Cages have always focused on creating neighborhood spots that feel like a second home to guests.
“I grew up in a family that valued community and family above all else,” Anna shared. “That’s what Ambrosia has always been about, and it’s the foundation of what we want to bring to Josephine as well.”
The Cages are proud to serve as stewards of the Pizzi family legacy and continue to honor their commitment to providing quality food and exceptional service. Carmel, with its growing reputation as a
foodie destination, was the perfect place for their next chapter.
REIMAGINING THE SPACE
When it came to designing Josephine’s interior, the Cages wanted to transform the space while respecting the building’s architectural roots. The former Pint Room had a large beer cooler in the middle of the dining room, which the Cages removed to create custom booth seating and an open, airy atmosphere.
“We really wanted to make sure the space felt different,” Dan said. “We didn’t want people to walk in and think it was just a fresh coat of paint. We wanted to create something special.”
Josephine’s bar offers a well-curated wine list, with a focus on French varietals. The wine program features around 60 different selections, with a healthy offering of wines by the glass. The cocktail menu also includes classic French-inspired drinks, perfect for sipping while enjoying the restaurant’s cozy ambiance.
A FOCUS ON THE COMMUNITY
As much as Josephine aims to bring a new dining experience to Carmel, it also seeks to foster a strong connection with the local community. The Cages are committed to being a neighborhood restaurant that people can rely on for both special occasions and casual meals.
“We want to be a place where people feel comfortable coming in regularly,” Anna emphasized. “We want to be part of the community and serve the people who live and work here.”
A BRIGHT FUTURE AHEAD
For Carmel’s growing community of food lovers, Josephine offers a refreshing addition to the city’s dining scene. With its inviting atmosphere, delicious food and commitment to quality, Josephine is poised to become a favorite among Carmel residents and visitors alike. As Dan and Anna Cage continue to build on the Pizzi family’s legacy, Josephine offers a unique French twist that promises to be a lasting presence on Carmel’s Main Street.
Follow along on Instagram @EatJosephine_Carmel for the latest updates and menu offerings.
Lineup and Community ImpacT
Writer // Janelle Morrison • Photography // Courtesy of Fishers Event Center
The highly anticipated Fishers Event Center has officially opened its doors, bringing a new era of entertainment and community engagement to Hamilton County. With a packed lineup of events ranging from concerts and comedy to professional sports and family-friendly performances, this state-of-the-art venue is set to become Indiana’s premier destination for entertainment.
A NEW COMMUNITY HUB
The Fishers Event Center will host an eclectic range of shows and events designed to appeal to all ages and interests. Jeff Foxworthy, Blake Shelton and Megan Moroney are just a few big-name performers coming soon to the newly opened center.
For a full event calendar and ticket information, visit fisherseventcenter. com. Fans can also subscribe to the venue’s newsletter for updates and early ticket access.
Beyond its role as a top-tier entertainment venue, the Fishers Event Center is
set to serve as a cornerstone of the community. The 7,500-seat facility will host local high school graduations, sporting events like the Mudsock basketball rivalry and community gatherings on its Forum Credit Union Plaza. Additionally,
the center will be home to three professional sports teams:
These tenants alone will account for approximately 60 sporting events annually, further solidifying the venue as a central hub for both sports enthusiasts and families.
CUTTING-EDGE FEATURES
The Fishers Event Center stands out
for its innovative design and fan-first approach. Highlights include:
• Free-flow parking for a seamless entry experience
• Self-checkout concession stands, allowing fans to quickly grab food and return to their seats
• Variety of seating options, from traditional suites to loge and drink rail seating, offering unparalleled sightlines from every corner of the venue
• A diverse menu curated by the culinary team, blending classic arena favorites with upscale and locally inspired dishes
These features aim to deliver a worldclass experience for every visitor, whether attending a concert, a sporting event or a private function. The venue also offers opportunities for VIP suites and sponsorships. Businesses and indi viduals can inquire about these options on the website to enhance their event experiences.
SUSTAINABILITY AND COMMUNITY COLLABORATION
Sustainability is a key focus of the Fishers Event Center. The venue incor porates energy-efficient designs that exceed building code minimums by 27% and employs eco-friendly practices such as biodegradable food and beverage packaging. In addition, the center active ly supports local businesses, sourcing meat from Fishers Farms and partner ing with nonprofits to staff concession stands, creating funding opportunities for community organizations. The Zam boni is an exciting feature to highlight as it utilizes FastIce technology, which enhances efficiency in ice maintenance and overall rink operations.
ECONOMIC AND CULTURAL IMPACT
The Fishers Event Center is poised to boost the local economy by attracting visitors from across the region. General Manager Mitch List notes that many attendees are traveling from out of town, staying in hotels and dining in the area, bringing significant tourism dollars to Hamilton County.
“Pre- and post-event, the Fishers District is buzzing with activity,” says List.
“We’re thrilled to play a role in driving business to local establishments and creating a vibrant community atmosphere.”
As the venue continues to evolve, plans include expanding outdoor events on the Forum Credit Union Plaza, such as community festivals and pre-event gatherings. Additionally, the Fishers Freight will kick off its inaugural arena football season in April 2025, offering families a fast-paced and accessible alternative to traditional football games.
Sustainability is a key focus of the Fishers Event Center. The venue incorporates energyefficient designs that exceed building code minimums by 27%...”
For those interested in staying informed about upcoming events, tickets and venue details, the Fishers Event Center offers multiple resources: Visit fisherseventcenter.com
ollow the center on social media (Facebook, Instagram, LinkedIn and Twitter) gn up for the venue’s newsletter to receive alerts about new shows and presale opportunities
Mitch List sums it up best: “I’d encourage everyone to come check it out. The food is amazing, the sightlines are unbeatable and there’s truly something for everyone. It’s an intimate and exciting arena experience that you don’t want to miss.”
With its innovative design, diverse event lineup and commitment to community impact, the Fishers Event Center is set to be a game-changer for Hamilton County. Mark your calendars and get ready to experience the best of entertainment right in your backyard!
