Current Publishing Consume Food and Drinks Guide – 2021 by Current Publishing

June 2021

CURRENT PUBLISHING youarecurrent.com

FOOD & DRINKS GUIDE

June 2021

A dash of southern charm, in the heart of the Midwest CURRENT PUBLISHING youarecurrent.com

110 E Main Street Carmel, Indiana 46032

317-591-9254 Monday-Saturday: 11AM-9PM Sunday: CLOSED

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A love story: Tobacco and coffee By Anna Skinner anna@youarecurrent.com Images of whiskey may accompany one’s thoughts when thinking of enjoying a luxury cigar, but Blend Bar co-owner and President Corey Johnston said the best beverage to enjoy with a cigar is coffee. “What’s unique about coffee is, it’s available all over the world, and so is tobacco,” Johnston said. “Coffee is still the No. 1 beverage. Coffees from different parts of the world have unique flavor profiles, so we blended our own brand of coffee (with Hubbard & Cravens) from Africa, and we think it pairs best with the cigar. It’s sort of like a wine pairing with cheese. What makes it so delightful is you can have different types of coffee and it hits the palate differently, just like tobacco, just like wine, just like food.” Blend Bar opened at 3981 E. 82nd St. in Castleton in 2013. In 2017 it was named the best cigar lounge in the world by Cigar Journal. Since then, Johnston has strived to create a luxurious space that lives up to the title. Despite being a cigar bar, the inside of the building isn’t foggy with smoke. A $300,000 HVAC system circulates the air eight times per hour. “We went above and beyond trying to make

THE JOURNALIST OLD-FASHIONED Commentary by Anna Skinner

Blend Bar offers cigars that range from $5 to $100. (Submitted photo)

the furniture and interior design something relaxing and comfortable and approachable,” Johnston said. “A lot of people come in and think it’s going to be a smoky bar, and yes, it’s a lounge that has smoking, but the way the ventilation is, it takes away that.” Blend Bar also employs the state’s only cigar sommelier, Richard Peyton. His job is to help connect customers with the perfect cigar. Blend Bar’s cigars are 100 percent tobacco that has been aged five to seven years. Unlike a cigarette, the cigars have no added toxins and take about 2 hours to smoke. For more, visit blendbarcigar.com.

I started writing Current Publishing’s Behind Bars column almost six years ago, at age 21. I didn’t truly appreciate a balanced cocktail until after years of refining my palette and learning what it means to put the “craft” in craft cocktail. Writing the column also has refined my palette to be less appreciative of overwhelmingly sugary simple syrups and more apprecia- Use brown sugar instead of regular simtive of a balanced recipe, which led ple syrup to create a cozy cocktail called The Journalist. (Photo by Anna Skinner) to the creation of a recipe that is truly my own — a rich, cozy take on the old-fashioned that I like to call “The Journalist.” I like to actually taste the liquor in my drinks, so if you don’t want a punchy bourbon beverage, then add a bit more sugar. Ingredients: 1/2 tablespoon loosely packed brown sugar, 1/2 tablespoon warm water, dash of cherry bitters, dash of chocolate bitters, 2 oz. Maker’s Mark FAE-01 limited released bourbon, bourbon cherry, orange swath Directions: Muddle brown sugar with 1/2 tablespoon of warm water and both bitters in the bottom of a rocks glass. I actually enjoy a little bit of gritty brown sugar in my cocktail, but if you want a smoother version, use a pre-made brown sugar simple syrup. Place a large ice cube in the glass and add bourbon, then express the orange swath over the drink and tuck it next to the ice along the rim. Add a bourbon cherry and enjoy. Cheers!

June 2021

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Limoncello: A versatile drink By Anna Skinner anna@youarecurrent.com

GRAND OPENING

10% OFF

YOUR FIRST ONLINE ORDER

www.thainineindy.com

9873 N Michigan Road #150, Carmel, IN 46032 (317) 731-6939 RESERVATIONS • ONLINE ORDERING • DINE-IN • TAKE OUT

Matteo’s Ristorante Italiano’s house-made limoncello is so popular, owner Adson Franco orders 5,500 lemons each year to keep up with demand. Limoncello, a lemon liqueur made from soaking lemon peel in grain alcohol and adding simple syrup, is used as either an aperitif or digestif, in which it can be enjoyed either before or after a meal. It originated in Italy in the early 20th century. Franco said the Italian regions of Naples, Sorento and Amalfi claim bragging rights for creating the alcoholic beverage. Franco makes 5-gallon batches of limoncello at a time. Although Indiana liquor laws prevent him from selling it by the bottle, an $8 glass of limoncello is still the restaurant’s most popular beverage. “We make it in-house and peel about 100 lemons, and that’ll give us about 5 gallons,” Franco said. “We go through about 100 gallons monthly. We are always making it. We order lemons three times a week.” Franco orders the lemons from Sorento, Italy. Sorento lemons differ from American

Matteo’s Ristorante Italiano owner Adson Franco displays the restaurant’s house-made limoncello. (Photo by Anna Skinner)

lemons. “American lemons are smaller,” Franco said. “Italian lemons are a bit sweeter, and it’s just a cleaner flavor. It’s not as bitter.” Franco soaks lemon peels in high-quality grain alcohol for two to three weeks. When the peels have absorbed the alcohol, he makes a simple syrup out of boiling water and sugar and filters it through the lemon peel three times. Then, he freezes the golden liquid for 10 hours. The final product is limoncello. For more, visit matteosindy.com.

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Join us for a unique, upscale avern experience. Matt’s features a large craft beer selection and delicious food, as well as drink and appetizer specials throughout the week.

June 2021

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Shop celebrates 25 years By Anna Skinner anna@youarecurrent.com For the past 25 years, Noble Coffee & Tea has been a cozy place for the community to gather. Co-owner Robyn Wilson began working at the shop in 2009 as a barista for Jim Howard, the original owner, but her memories span further back. “I grew up here in Noblesville and graduated from Noblesville High School, so everything is very familiar to me – the customers, teachers, people I went to school with,” Wilson said. “For me, it’s important to keep a place that is comfortable and provides everybody a place to go.” Recently, Wilson was working at the shop when she overheard a customer say that Noble Coffee & Tea was similar to safe spaces in video games. “I guess in video games there’s safe spaces and a place you go to rest, and I thought that was a really nice thing,” she said. The shop, at 933 Logan St. in downtown Noblesville, celebrated its silver anniversary in April but had a low-key celebration because of COVID-19 restrictions. Wilson said she’s considering another celebration later

One of Noble Coffee & Tea’s most popular beverage is boba tea, which commonly includes tea and tapioca or fruit-flavored balls called boba. (Photo by Shwa Hall)

this year. The most popular item on the menu is still filter coffee because it’s roasted next door, but Wilson said boba tea has started to become popular as well. Boba tea originated in Taiwan and usually consists of tea with chewy tapioca balls. Noble Coffee & Tea also offers popping boba, which has a fruit flavor when bitten. The shop is open 8 a.m. to 3 p.m. Sunday, and 6:30 a.m. to 6 p.m. Monday through Saturday. Wilson said she plans to extend Friday and Saturday hours in the coming weeks. For more, visit noblecoffeeandtea.net.

CELEBRATING 25 YEARS 1996-2021 SHOP ONLINE FREE SHIPPING

on any fresh roasted coffee purchase of $30 or more at www.noblecoffeeandtea.com with code “FREESHIP30” Exp. 7/31/21

SHOP IN THE CAFE FREE 12OZ DRIP COFFEE OR TEA with any Whole Bean Purchase Not valid with other offers. Exp.7/31/21

Noble Coffee & Tea

933 Logan St Noblesville, IN 46060 Mon-Sat: 6:30am - 6pm Sun: 8am - 3pm

June 2021

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Recipe: Steak Gruyere Commentary by Torrie Hudson Ingredients for steak: 16 oz. New York strip steak from Joe’s Butcher Shop, salt and pepper, 2 tablespoons vegetable oil, 1 tablespoon butter, 2 garlic cloves (smashed), 2 sprigs fresh rosemary Ingredients for Gruyere cream sauce: 1 cup shredded Gruyere cheese, 2 tablespoons butter, 2 tablespoons flour, 2 garlic cloves(chopped), 1 1/2 cups half and half, salt and pepper, chopped parsley Instructions: Pull steak out of the refrigerator 30 minutes prior to cooking. Pat meat dry with a paper towel and season with salt and pepper. Heat a large cast iron skillet over medium high heat until smoking hot. Add vegetable oil and swirl. Place steak in skillet and sear each side for 4 minutes or until the internal temperature has reached 145 degrees. Also sear the sides. When the steak is almost done, add butter, garlic and rosemary into the skillet with the steak. Once butter melts, use a spoon to baste the steak. Remove the steak to a cutting board to rest for 5 minutes. Shred 1 cup of Gruyere into a bowl. Melt butter in a saucepan over ipping Available! r medium-lowShheat. Add garlic. ou Add flour; stir o int Call or stop fo! in re mo r fo op sh

www.debrand.com 317.669.0955 • The Shops at River Crossing (next to The Fashion Mall) Shipping Available! Call or stop into our Shop for more info!

Use meat from Joe’s Butcher Shop for this steak gruyere recipe. (Photo by Torrie Hudson Photography)

2 minutes (do not brown). Pour half and half with the mixture. When it boils, turn down the heat and add cheese. Continually stir until cheese has melted and sauce thickens (about 5 minutes). Remove from heat and add salt, pepper and parsley. Slice steak against the grain. Plate steak and use a spoon to pour the gruyere cheese sauce over the steak. Top with parsley and enjoy! Torrie Hudson is a photographer and creative director in Hamilton County who loves food. His mission is to bring people together through his passion for photography, people, art and food. For more, visit torrieh.com and torrieH.com/foodoir.

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9802 North michigan rd carmel, in 46032 317-755-3539

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June 2021

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Columnist names top 5 patios Commentary by Anna Skinner As Current Publishing’s At the Table with Anna’s food columnist, I have been blessed to visit more than 200 restaurants in the area and comb through those options to find the best patio dining for you to enjoy this summer. Juniper on Main, 110 E. Main St., Carmel I will never stop singing praises for Juniper on Main. The owners have gone above and beyond in decorating the Southern/ coastal fare restaurant, and when I dined on the patio in warm weather, it seemed to transport me directly to Charleston or Savannah. Not only is the food delicious, but the quaint patio is a great place to watch the hustle and bustle of downtown Carmel while dining under Edison lights. 3UP, 201 W. Main St., Carmel Perched on top of Anthony’s Chophouse in downtown Carmel, 3UP is a rooftop bar with luxurious touches like a living plant wall and a picturesque view of the Arts & Design District. 1933 Lounge, 9707 District N. Drive, Suite 1120, Fishers One of my favorite parts of 1933 Lounge in

Juniper on Main’s quaint patio is At the Table with Anna’s top spot for outdoor dining in Hamilton County. (File photo)

Fishers, in addition to its 21-and-older policy, is that it has an indoor/outdoor patio if you want a bit of fresh air but don’t want to be fully exposed to the elements. Field Brewing, 303 E. Main St., Westfield Who doesn’t love gardens and games? Field Brewing’s front yard is a beautiful garden, and the back patio has a bocce ball court and a green space for kids and adults to enjoy. Sun King Brewing, 351 Monon Blvd., Carmel Speaking of games, if you’re in the mood for table tennis, an outdoor greenspace, outdoor movies and lounge-style seating in the great outdoors, be sure to check out Carmel’s Midtown Plaza and grab a beer at Sun King while you’re at it.

Titus Bakery and Deli

17471 Wheeler Rd Westfield

317-763-1700

Open Monday - Sunday 6am-6pm

Titus Bakery and Deli at Reynolds Farm Equipment

276th and Meridian Atlanta, In

317-376-7007

Open Monday - Saturday 7-2pm

15 OFF

YOUR PURCHASE

One offer per visit. Cannot combine with any other offers. One offer per table. Not valid for tax and gratuity. Dine in only. Valid only during dinner hours. Offer expires 7/31/2021

40 N 9th Street Noblesville, IN 46060

• Award winning donuts and other pastries • • Coffee including Latte and Iced Coffees • • Boar’s Head meats and cheeses • • Sandwiches on a homemade Titus Bun • • Custom cakes and cookies • • Private party room • (Westfield location only)

317-774-9771

• Drive up window, eat in and curbside service •

www.matteosindy.com/

• 3 hot breakfast sandwiches •

LUNCH: Mon-Fri 11:00 am – 2:00 pm, DINNER: Mon-Thur 5:00 pm – 9:00 pm Fri 5:00 pm – 10:00 pm, Sat 3:00 pm – 10:00 pm Sun 3:00 pm – 9:00 pm

• Eat in and curbside service •

(Westfield location only) (Reynolds location only) (Reynolds location only)

June 8, 2021

Current Publishing youarecurrent.com

MARK YOUR CALENDARS!

EVERY TUESDAY IS

June 29 – July 27

Patio weather is finally here! Get out and support local restaurants. Learn more at TenderloinTrail.com.

CARMEL | FISHERS | NOBLESVILLE | WESTFIELD | NORTHERN TOWNS