HAVE YOU HEARD

Public Greens: An Urban Kitchen on a Mission

WRITTEN BY CHRISTINA PIPPEN AND MARTHA HOOVER • PHOTOGRAPHY BY STACY NEWGENT

Public Greens is an urban, green-focused cafeteria with a community focus. A one-of-a-kind for-profit restaurant, Public Greens dedicates 100% of its profits to The Patachou Foundation, which feeds at-risk and food insecure children in the Indianapolis community. Situated at the head of the Monon Trail, the city-wide walking and cycling public greenway, Public Greens will employ a dedicated farmer for the block-long grounds, fully planted with crops and edible flowers used in the restaurant and in the feeding program of The Patachou Foundation. The menu will feature locally grown produce, humanely raised proteins and house made desserts, all served in a modern cafeteria style.

Patachou Inc., the parent company of Public Greens, operates 10 other restaurants in Indianapolis. Said its owner, Martha Hoover, “We felt that it was time to stop asking the same questions in the community—it was time to make a real difference by doing, rather than just writing a check.”

Patachou Inc. has a deep commitment to sustainability throughout the company. Similar to its sister restaurants, Public Greens will practice co-mingled recycling, composting, water conservation, bike parking and will house a chicken coop.

Public Greens is now open for lunch and dinner at 64th Street and Cornell on the Monon Trail, Broad Ripple. To learn more about the foundation visit ThePatachouFoundation.org or PublicGreensUrbanKitchen.com.

Two Men Kissin’

A RECIPE BY JESSIE LEE PHOTO BY MICHAEL SCHRADER

We are by no means purists at Milktooth and we love to mix with wine, which is the main element showcased in this cocktail. Th e tartness from the Concord grapes this season—which I have long awaited since last year—really makes this drink what it is. Th ough we rarely muddle here, it’s well worth an extra minute for this delightful cocktail, which also uses a small bit of bourbon and Indiana seasonal local cider right from the orchard. Th is drink is light enough for brunch, an afternoon lunch, or to end the day at sunset, and has enough fl avor and complexity to satisfy the palate of an educated drinker. Th e lavender adds an element of bright fl oral herbality that complements the wine and grapes. Mixing fermented grape and fresh grape is, of course, a very playful combo, and very Milktooth.

1½ ounces Prinz von Hessen Riesling Weingut Kabinett trocken Rheingau, 2007 ¾ ounce local orchard cider ½ ounce Four Roses Single Barrel Kentucky Straight Bourbon Whiskey 1 dash simple syrup 4 Concord grapes 1 liberal pinch fresh lavender

Muddle fresh ingredients with whiskey; add ice and remaining ingredients. Shake for 12 seconds, fi lter lightly over new ice in a large wine glass. Enjoy!