Roasted Red Pepper, Tomato and Parsley Salad

Roasted Red Pepper, Tomato and Parsley Salad

Serves 6 as a side

10 plum tomatoes, halved lengthwise; or 4 pints grape or cherry tomatoes 1 tablespoon plus ¼ cup extra-virgin olive oil Kosher salt and freshly ground black pepper 10 large bell peppers, red, yellow and/or orange 1 teaspoon cumin seeds, toasted 3 to 4 garlic cloves, thinly sliced 3 cups fresh flat-leaf parsley leaves 2 to 3 tablespoons lemon juice

Preheat the oven to 450°F. Line a medium baking pan or baking sheet with parchment paper.

In a medium bowl, combine the tomatoes with the 1 tablespoon oil and toss. Season with salt and pepper. Place the tomatoes cut side up on the sheet (or spread out the whole grape tomatoes). Roast until the tomatoes have browned, 40 to 50 minutes. Set aside.

Meanwhile, char the peppers over an open burner flame, turning as the skin blisters, 12 to 15 minutes. Alternately, preheat the broiler and place the peppers on a large baking sheet and broil close to the heat source, turning every 10 minutes or so, until the peppers are charred on all sides and very soft, 30 to 35 minutes. Place the roasted peppers in a paper bag and close the bag. The steam created inside the bag will help loosen the skins, making peeling the peppers easier. Let them cool long enough so you can handle them, then peel them. Halve the peppers and discard their peel, seeds, and stems. Cut each half lengthwise into thirds and set aside.

Meanwhile, toast the cumin seeds in a small pan over low heat, stirring occasionally, until lightly colored and fragrant, 3 to 5 minutes. Transfer the seeds to a small bowl and set aside. Add the ¼ cup oil to the pan and sauté the garlic over low heat, stirring occasionally, until the garlic begins to color. Remove from the heat and set aside.

Using a mortar and pestle, partially crush the cumin seeds. You can also grind them coarsely in a spice grinder.

Pile the parsley leaves on a platter. In a large bowl, combine the tomatoes, peppers, garlic with its oil, crushed cumin and lemon juice and toss. Season with salt, transfer onto the parsley leaves and serve. Roasted Tzimmes

Serves 6 to 8

8 dried figs, cut in eighths ¼ cup orange juice ¾ pound carrots, peeled and cut into 1-inch cubes or 1½-inch-long sticks ¾ pound sweet potatoes, peeled and cut into 1-inch cubes or 1½-inch-long sticks ½ pound parsnips, peeled and cut into 1-inch cubes or 1½-inch-long sticks 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon molasses 2 teaspoons za’atar 1 teaspoon kosher salt Freshly ground black pepper In a small bowl, combine the figs and orange juice and let soak for at least 20 minutes or up to 1 hour. Drain and reserve the orange juice.

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, combine the figs, carrots, sweet potatoes and parsnips. Add the olive oil, balsamic vinegar, molasses, za’atar, salt and pepper to taste and toss to coat.

Spread the mixture on the baking sheet. Roast, tossing occasionally, until the vegetables begin to caramelize, 30 to 40 minutes. Sprinkle 3 tablespoons of the reserved orange juice over the vegetables and toss again. Add more salt to taste and serve.

Home to Indiana’s earliest distillers and brewers CHEERS TO TERRE HAUTE

Image courtesy of W.H. Bass Photo Company Collection While 200 years may seem a mere wink in geological time, in United States history it is an important milestone. Th is year, the State of Indiana celebrates its bicentennial, with communities all over the state rightfully celebrating their contributions to that history.

Terre Haute holds the distinction of a double celebration, as it too was incorporated in 1816. Th is comes as a surprise to many of our state’s citizens, and that is truly a shame, as Terre Haute has contributed much to the history and character of the state’s fi rst 200 years. For example, few know Terre Haute has been the crossroads for Midwestern food and beverage production for much of its history.

Transportation is king in the food business, and Terre Haute is a transportation city. Situated at the historic Crossroads of America, US 40 and US 41, and having been an early city along the National or Cumberland Road (later US 40), Terre Haute was able to connect communities across the country with agricultural products produced in the Wabash Valley. Even earlier, Terre Haute was connected by the Wabash River, which is central to the city’s location and industrial growth.

Traversed by the Wabash and by the Erie Canal, Terre Haute was a hub for rail that is still an important part of the city’s character. Industrialists prized the city for the ease of transporting products to all corners of the country; food producers in particular, with the need to move perishable products to market swiftly, were an early driver of this crucial role.

In early days Terre Haute was known as a pork-producing community, with processing facilities located along the Wabash. Soon another industry had begun to emerge: Distilleries started to produce alcohol at ever-increasing rates.

Th ere is evidence that distilleries were operating in the area as early as the 1820s; by 1858 Alex. McGregor & Co. were operating on Main Street (now Wabash Avenue) in the block adjacent to the Wabash River. Th eir 1864 advertisement in the Terre Haute City Directory noted that they were “Millers and Distillers, purchasers of Corn, Rye, Wheat and Barley.” Th e abundance of these local grains contributed to the success of both the pork producer and, later, the distillers. Terre Haute sits in the middle of some of the most productive agricultural land in the world, an area uniquely prepared by glaciation to produce grains, the central product of distilled spirits.

Th e city also has a long and intertwined history of brewing beer, another product that makes good use of local grain. Th e Terre Haute Brewing Co. took advantage of the local transportation hub and would later become the seventh-largest brewery in the United States.

In the 1870s a new distiller arrived, partly from the remnants of McGregor and Co., and the names associated with it are central to both Terre Haute and Indiana history, as well as the growth of distilleries in Terre Haute. Th e company, Hulman and Fairbanks, was a partnership between Herman Hulman Sr. and Crawford Fairbanks, both of whom would have far-reaching impact beyond Terre Haute. By 1881, the company had become Cox and Fairbanks, and by 1888 Terre Haute Distilling Co. and also Wabash Distilling Co. Th ese companies laid the groundwork

for a number of new endeavors in Terre Haute, and even became the site of what is now Fairbanks Park on the banks of the Wabash.

Later introductions included Hulman and Beggs, and Indiana Distilling Co. By 1900, Indiana Distilling Co. was operating the Majestic Distillery, then the largest distillery in the world. With a capacity of 60,000 gallons per day, Majestic produced corn whiskey for distribution across the country. By 1904 Merchants Distilling Co. was listed in the City Directory, and by 1915 Commercial Distilling Co. was listed, as well. Th ese last two companies remained active during and after Prohibition—but not making booze. Commercial Distilling was to become Commercial Solvents, a manufacturer of acetone, butanol, pure ethanol, explosives and other products by fermentation and distillation; later they even made penicillin.

Merchants Distilling Co., as the last beverage spirits distiller in the area, is one of a few companies that still have buildings remaining. Driving south on 1st Street, past the intersection of Hulman Street and Prairieton Road just north of Demorest sits a brick building. Th is is Rectifi cation Building No. 18, perhaps the only remaining evidence there was once a huge distillery producing at least 15,000 gallons per day on the property to the north.

Th ere is one other building in Terre Haute that was defi nitely a distillery: downtown at the corner of 9th and Cherry, in Building 2 of Hulman and Co. was originally housed Hulman and Beggs, founded by Herman Hulman Jr. and John Ed Beggs. While not in operation for long before being replaced by an expansion of the Hulman Coff ee Co., it is notable due to the partnership. While the Hulman connection is obvious, Beggs was brought to town by Crawford Fairbanks and was connected to all of the other local distilleries at some point, helping to start the Terre Haute, Wabash, Indiana, Majestic and Commercial Distilling companies, as well as distilling operations in Vincennes and Peoria, IL; he even had a stake in the Terre Haute Brewing Co.

Compared to these enterprises, Hulman and Beggs was quite small. According to an archival document at the Vigo County Historical Society, Hulman and Beggs produced their own brands of whiskey, sold Kentucky-style bourbon and California wine and possibly also made European-style liquors.

For me, this is the most interesting piece of Terre Haute’s distilling past, as my offi ce is in what was once either the salesroom or sampling area and I came upon the connection by happenstance. While visiting the local library, I happened upon Sanborn Fire Insurance Maps for Terre Haute. For the curious, these are detailed insurance maps that show all of the buildings in a specifi c community. (I encourage you to seek them out and see what used to be located in your town or city.) In the 1896 Terre Haute edition, Hulman and Beggs is listed where my offi ce currently sits. Later I found a souvenir program for the grand opening of the company. It was a revelation, as no one currently connected to Hulman and Co. knew of this earlier enterprise.

With all of that history, the present reality is that Terre Haute no longer has a distillery. However, Indiana does have numerous distilleries from the large MGP facility in Lawrenceburg, to small craft distilleries in South Bend, Mount Vernon, Cayuga, Anderson, Indianapolis and many other Indiana communities.

Th e good news is the Terre Haute Brewing Co. has recently reopened, and there is defi nitely hope that for the same reasons producers wanted to make whiskey and beer here almost 200 years ago, someone will start another tradition of making sprits that will lead the state in the 21st century.

A Terre Haute transplant, Chris Weber came to Indiana to run the local coff ee company, Rex Roasting Co., for Clabber Girl Corp. Soon after he arrived, the history and unique character of his adopted city became apparent to him. Chris has written articles and volunteered for multiple organizations in his area. He is particularly interested in the intersection of architecture, transportation and food that make up Terre Haute’s 200-year contribution to local and national history. Top to bottom: 1939 Merchants Distillery First Barrel of Whiskey; 1939 Two men working at the laboratory at Merchants Distillery; 1939 View for the top of the fermenting tanks at Merchants Distillery

Eating Local Simplifi ed

Getting Hoosier-grown goodness on your plate doesn’t have to involve hours in the kitchen. These fi ne establishments proudly serve up the freshest locally sourced cuisine.

The farm-to-table movement begins with Central Indiana farms and dedicated producers who care about bringing only the best to market, which is a very good thing for locally owned restaurants that search out the best dairy, meat, produce and beverages for their patrons.

Farm-to-table is gaining momentum not only with bornand-bred Hoosiers, but the many visitors to Central Indiana. Edible Indy connects growers, producers and food artisans with their community.

Here is a select list of some of those chefs and owners who take great pride in celebrating Hoosier-grown goodness.

*This is a paid advertisement. The Garden Table is a local eatery and fresh juicery in the heart of the Broad Ripple Village. We serve seasonally infl uenced and locally sourced food and cold pressed juice. We believe in simple dishes, made from natural ingredients, grown and harvested by local farmers. Downtown location opening soon. 317.413.3778. TheGardenTable.com 908 E. Westfi eld Blvd., Indianapolis, Tu–Sa 8am–3pm, Su 9am–3pm. Looking for a great burger and beer? Look no further than Punch Burger. Our award winning burgers are made from local grass-fed beef provided by Fischer Farms in Jasper, Indiana. Our beers crafted are from local breweries such as Sun King, Quaff On, Scarlet Lane and more. Need a suggestion? Make sure to order up our famous Burnt Cheese burger and a side of sweet potato tots . You won’t be sorry! PunchBurger.com Downtown: 137 E. Ohio St., Indianapolis, 317.426.5280. Su–Th 11am–9pm, F–Sa 11am–10pm 12525 Old Meridian Ste. 100, Carmel: 317.564.0637. Su–W 11am–9pm, F–Sa 11am–10pm

St. Elmo gives a big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses! 317.635.0636, StElmos.com 127 S. Illinois St., Indianapolis, M–F 4–11pm, Sa 3–11pm, Su 4–10pm A Mass Avenue staple off ering non-hpp raw juices and smoothies in a hip and trendy walk-in location. All juices are cold-pressed, old school centrifuge, and freshly juiced on site and their cleanses programs are available year around. 317.797.4254, NaturalBornJuicers.com 865 Massachusetts Ave., Indianapolis. M–F 7am–7pm, Sa 9am–7pm, Su 10am–6pm

Milktooth is a neighborhood brunch destination, serving up Indy’s fi rst Mod Bar coff ee program along with upscale breakfast and lunch. Focusing on seasonal, local ingredients— everything is made in house. 317.986.5131, MilktoothIndy.com 534 Virginia Ave., Indianapolis, W–M 7am–3pm We’re proud to keep it local at Harry & Izzy’s! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal. All open M–Th 11am–11pm, F–Sa 11am–midnight, Su noon–9pm. HarryAndIzzys.com Downtown: 153 S. Illinois St., Indianapolis, 317.635.9594 Northside: 4050 E. 82nd St., Indianapolis, 317.915.8045 Airport: 7800 Col. Weir Cook Memorial Dr., Indianapolis, 317.241.0533

Oakley’s Bistro, a neighborhood American Bistro focuses on rotating seasonal menus encompassing the Midwest rustic appeal with local sustainable ingredients making every meal a special occasion. Owner and operator, Chef Steven Oakley is a James Beard Nominee with Bon Appétit recognizing the bistro as “one of the hottest restaurants coast to coast”. Join Chef Oakley at this Northside Indianapolis staple for lunch or dinner, whatever the occasion, the experience will be divine. 317.824.1231, OakleysBistro.com 1464 W. 86th St., Indianapolis. Lunch: T–Sa 11am–1:30pm, Dinner: T–Th 5–9:30pm, F–Sa 5–10pm

From a store full of fresh, seasonal foods and a team of Chefs and Culinary Experts comes a celebration of food called table by Market District — a restaurant that brings passion for food right to your plate. Open daily for lunch & dinner, as well as brunch every Sunday. 317.689.6330, MarketDistrict.com/Table 11505 N. Illinois St., Carmel. Su–Th 11am– 9pm, F–Sa 11am–10pm Hotel Tango, the fi rst small batch distillery in Indiana and is also the fi rst service disabled, combat veteran owned distillery in the country. Using only high-quality, local ingredients allows us to stand out. We invite you to come in and taste what our Hoosier heads, hands, and hearts have made, sit by the fi re, or belly up at the bar. Drink local, buy local. 317.653.1806, HotelTangoWhiskey.com 702 Virginia Ave., Indianapolis. M–F 2–10pm, Sa–Su noon–10pm Founded in 2005, Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on the Big Green Egg®, corporate team building, private events and grilling classes. Chef JJ’s provides clients with the most innovative culinary experience in Indianapolis. Our multi-course meals are prepared and served backyard or family style. We off er distinctive private dining opportunities for your event with personal attention to detail. Call us to set up your event today. 317.602.3828, ChefJJs.com Downtown: 42 W. South St., Indianapolis 1040 Broad Ripple Ave., Indianapolis, M–F 11am–6pm, Sa 10am–5pm.

Cardinal Spirits is a craft distillery and cocktail bar just off the B-Line in Bloomington. We combine ageold distilling techniques with modern technology, and specialize in creating memorable experiences. CardinalSpirits.com 922 S. Morton St., Bloomington, M–Th 4–10pm, F–Su 12pm–12am, 812.202.6789 Dine at a true farmstead restaurant, located inside a beautiful historic barn on an organic dairy farm. Food grown and raised on-site takes center place on organic menus shaped by seasonal rhythms. Open for Lunch, Dinner, and Sunday Brunch. 317.733.1700, TraderspointCreamery.com 9101 Moore Rd., Zionsville. Lunch: M–Sat 11am–2:30pm; Dinner: Tu–Th, Su 5–9pm, F–Sa 5–9:30pm; Sunday Brunch: 9:30am–2:30pm

Upland off ers a brewpub, beer bar, tap house and tasting room, all serving up Indiana’s fi nest craft brews,gourmet burgers to beet and pesto pizza. The Carmel Tap House and the Brew Pub have full service lunch and dinner menus. For a full listing of locations visit UplandBeer.com Bloomington BrewPub: 350 W. 11th St., Bloomington, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm— 12am, 812.336.2337 Carmel Tap House: 820 E. 116th St., Carmel, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm–12am, 317.564.3400 Local Roots, California Wines (and vibes)! If you love tasting great Napa Valley wine in a fun, eclectic, groovy atmosphere, then Peace Water Winery is your place! Best yet, 50% of our profi ts are donated to charities. So come in for a tasting, buy a glass, take home a bottle or join our wine club and learn how “One Bottle Does a World of Good!”. 317.810.1330, PeaceWaterWinery.com 37 W. Main St., Carmel, T–Th 2–9pm, F–Sa noon–10pm, Su noon–5pm

Icrave bagels—good bagels, fresh bagels, bagels that can cure a helluva hangover. And that’s what you’ll find at Ripple Bagel & Deli in Broad Ripple. This place is a college hangout in a non-college village—a place with chalkboard menus, fountain drinks, large whole pickles to go and, yes, for those who are creative with their bagel sammie… they get a custom-named bagel and artwork to boot. Welcome our now-onthe-wall bagel creation: It’s All About the Guac. And you might want to ask them about our other creation, Sweet Pickins—an apple cinnamon bagel with cream cheese, bacon, sliced apples, melted cheddar cheese, chocolate chips and drizzled with maple syrup.

Ripple Bagel & Deli 850 Broad Ripple Ave., Indianapolis RippleBagelDeli.com