As we flip the calendar to February, there’s a certain buzz in the air unique to Indy. With major sporting events like the Big Ten Men’s and Women’s Basketball Tournaments just around the corner, this issue celebrates the city’s incredible ability to roll out the red carpet for fans and athletes alike.
We’ve curated stories that celebrate the best of what Indianapolis has to offer.
Our cover story dives into how Indianapolis has become a gold standard for hosting major events. From Super Bowls to Final Fours, Indy’s secret lies in its people, its hospitality, and its passion for making every event unforgettable. But beyond the spectacle, these events also play a pivotal role in shaping our city’s economy, bringing growth and opportunities to our local businesses.
In true Edible Indy® fashion, we’ve paired this excitement with stories to feed your appetite—both literally and figuratively. Our game day recipe spread is loaded with crowd-pleasing bites that’ll make you the MVP of any watch party—no sports knowledge required. And with Pi Day on the horizon, our collection of pie recipes will have you craving something sweet (or savory) long before 3.14 (15926535…).
We also take a moment to explore the latest diet trends, offering insights into what’s driving the way we eat in 2025. Finally, I’m thrilled to share our interview with Chef Alan Sternberg of Bluebeard, one of Indy’s culinary gems. From his focus on local ingredients to his creative approach to seasonal menus, Chef Sternberg’s work is a reminder of the incredible talent that keeps Indy’s dining scene vibrant and ever-evolving. It is really about the people, after all.
Stories in print are special. They give you a chance to linger, to hold, to take a moment to immerse yourself in the stories and images. This is why we’re so proud to bring Edible Indy® to you every issue—a collection of stories to savor, much like a favorite meal.
But the fun doesn’t stop here. Don’t forget to follow us on social media and visit us at edibleindy.com, where new stories pop up every day. Whether it’s recipes, interviews, or the latest foodie happenings, we’re here to keep you inspired all year long.
Here’s to savoring the season and all the delicious moments it brings.
There is no valley deeper than the one separating Malört haters from its devoted cult of robust night owls. Despite its infamously unpalatable flavor profile, the wormwood-infused Chicago digestif has become a ritualistic staple behind the bar in Indianapolis nightlife.
Invented by Swedish immigrant Carl Jeppson in the 1920s, Malört was originally sold as medicinal bitters to sidestep Prohibition regulations. That legacy has continued with regulars using it as a hangover cure, and has developed a reputation as a prank for out-of-towners and unsuspecting patrons.
Drag performer and producer Sadah Robinson sees Malört scrunch faces on both sides of the bar in their role as barback. First blindsided by it while working at Kuma’s Corner in Fountain Square, Robinson likens the taste to a figurative can of Popeye’s spinach: “It feels like a swift chest punch from a friend or a nip to the chin going down, giving you the wherewithal to fight any man that crosses you.”
In Broad Ripple, bartender Ariya Marr is known as “Lady Malört” at The Quarter for her Oktoberfest shenanigans in which she handed out “I Malörted” stickers to those who accepted the challenge of throwing back shots of resinous burnt rubber. “By the end of the night,” Marr says, “people at the bar were finding innocent patrons to indoctrinate, walking them to the bar, and everyone cheering when they did their shot. I must have gone through three or four bottles, and everyone had a shared experience that made me so happy.”
For industry people like Robinson and Marr, Malört isn’t just a prank. It’s a rite of passage into a mutual bond that unifies both sides of the bar. Robinson says, “If that bottle could speak—that is something that industry folks have all been offered. When we get a chance to introduce it to someone new, the room lights up.”
we think you’ll like this
Edible Indy® staff shares the food and drinks that they are loving this winter. Check out their picks and try them for yourself.
JILLIAN BOYINGTON EXECUTIVE EDITOR
PINK RIGATONI WITH BLACKENED CHICKEN
ABBIOCCO PIZZERIA
Garage Food Hall 906 Carrollton Ave., Indianapolis abbioccopizzeria.com
This fan favorite is one of Abbiocco Pizzeria’s most requested DoorDash orders—and for good reason! Tender rigatoni is smothered in a dreamy pink sauce (a mix of marinara and alfredo) and topped with flavorful blackened chicken. It’s the ultimate comfort food, perfect for when you want something cozy and absolutely delicious.
PEAR AND ORANGE BLOSSOM VANILLA CREAM CRUFFIN WITH ALMOND PRALINE
CAFÉ BABETTE
2627 Shelby St., Indianapolis cafebabette.com
You are not prepared for the French pasties at Café Babette! I recommend cutting this cruffin down the middle to watch all the layers of goodness cascade out. The house-made pear jam is so delicate against the backdrop of velvety orange zested vanilla cream, hidden in a perfectly flaky croissant tower with a praline crunch on top that is pure magic.
CUBAN BREAKFAST CAFÉ PATACHOU
7 Indianapolis-area locations cafepatachou.com
I usually go for breakfast classics, but Café Patachou’s Cuban Breakfast is an exception that I recommend to any brunch lover. Black beans and rice may seem like a dinner staple, but don’t sleep on this flavorful favorite. Topped with white cheddar, avocado, sour cream, spinach-jalapeño pesto, and a fried egg, this winning combo is a fresh, savory start to your day. To kick it up a notch, add an egg (I like them poached) and top with sriracha.
STEPHANIE DECKER MANAGING EDITOR
CORTONA’S CHEESE WHEEL PASTA
CORTONA’S ITALIAN CUISINE & WINE BAR
209 S. Main St., Fortville cortonasitaliancuisine.com
For pasta and cheese lovers, this dish is a dream come true. The culinary experience begins with a showstopper: a massive 100-pound Italian cheese wheel rolled out table-side. With a splash of Hanson’s 100% organic vodka, the wheel is set ablaze, melting the cheese into a luxurious sauce. The pasta is then tossed right in the wheel, absorbing every bit of creamy parmesan goodness.
JULIA HOCKMAN WRITER
KELLY REDLIN WRITER
Written by Bailey Shelton / Photos by Allison Tucker, RD
Percentiles, religiously reading the label, prescribed weight loss, yo-yo dieting, and the seasonal-to-perpetual conversations about fitness goal setting. Although dieting has been part of the media we consume for centuries, recently it seems diet culture has morphed to fit modern platforms and lexicons. In 2020, intuitive eating came on the scene, and shortly after the phrase nutrientdense was co-opted into a diet of its own. The same habits are now being reframed in a new, modern light.
The food trends we’ve noticed the most are the high-protein diet, nutrient-dense diet, and cutting out seed oils, like sunflower oil or canola oil. Although all three come from decades of diet trends, they all also include an undertone of striving for personal wellness—whether or not this is the true outcome.
What’s New and What Isn’t
Before we can parse fact from fiction, it’s important to note that none of these trends is brand new. The movement to cut out seed oils is rooted in ideologies of “good” and “bad” fat—some will remember the “avoid trans fats” messaging of the 2010s, and before that, the oil at the top of the food pyramid, like the glowing chalice that you must climb one million steps to obtain. The food pyramid has since been traded out, but some of the sentiments remain.
Many modern diet trends are emerging from a culture of physical fitness and overall wellness. Although protein powder has been a popular element of athletic diet trends since the 1950s, a recent wave of proteinpacked bulking trends have brought
viral videos of body builders eating whole blocks of parmesan cheese and cans of tuna to meet their goals.
For the nutrient-dense diet, there are a few historic avenues that combine into what we’re seeing today. According to the USDA Dietary Guidelines, heart disease is still the leading cause of death for Americans, the majority of which exceed the recommended daily limit on added sugars, saturated fats, and sodium. Although we know nutrient-dense fruits and vegetables have health benefits, processed foods are cheap and easy to get.
However, across the board there are growing movements rooted in wellness that at their core include food and diet trends. From body positivity to athleisurewear, lifestyle trends link popular foods, exercise habits, and fashion. “Wellness” is as much a persona as it is a life goal.
Dieting in the Name of Health
Registered Dietician Allison Tucker with Collaborative Counseling & Nutrition said nutrient and protein focused diets can have their benefits.
“I don’t think the focus on prioritizing protein is necessarily negative, because it is good to think ‘Where am I getting protein from this?’” Tucker said. “But when we think about the gym culture, of course, that tends to be focused on fat loss and muscle growth, and very quickly that tends to shift from being about health to being about aesthetics.”
Studies do support the development of lean muscle in disease prevention and longevity of life, but according to Tucker and many other nutritionists,
these diets can be dangerous when taken to the extreme. Instead, Tucker suggests thinking more in terms of having a protein portion at each meal.
“We like to demonize carbohydrates, but when we think about carbs coming from whole grains, fruits, vegetables, dairy sources, we realize that carbs are in a lot of foods.”
Similar health-based diets have similar upsides and downsides. Seed oils are a natural enemy because they’re in almost every kitchen, but can be considered “bad fat”. Ironically, the USDA guidelines actually recommend oils as an alternative to cooking with fats like butter and coconut oil. However, most of the modern argument against seed oils is grounded in the way they are processed, alongside their inclusion of fatty acids.
The USDA categorizes nutrient-dense foods as foods that “provide vitamins, minerals, and other health-promoting components and have little added sugars, saturated fat, and sodium.” These, too, have a host of benefits on paper, but can lead to restrictive dieting—as in “if it isn’t nutrientdense, I cannot have it.” It’s easy enough to say “cut out seed oils,” or “opt for nutrient-dense foods,” but both can quickly turn into a hunt for sustenance in a sea of dietary exclusions.
Nutritional Information Overload
“It’s nothing new, and that’s good to remember,” said Tucker. “In terms of these trends with these fad diets, we’ve been there before.”
The USDA recommends that adults eating 2,400 calories per day eat three cups of vegetables and two cups of fruit every day. The same guidelines also say that over 85% of adults are short on dietary fiber (i.e. fruits, vegetables and whole grains)—this can lead to an early onset of diet-related chronic diseases.
The USDA recommends substituting out healthy alternatives, which sometimes are practical and
sometimes less so. For example, the dietary guidelines offer up sparkling water as a substitute for most sodas, but it’s fair to say this trade would feel like a punishment to some. Instead, Tucker offers an alternative that seems a little more focused on individual preferences.
“I like to think of it as nutrition by addition,” Tucker said. “It’s very easy to think all these small changes are going to make the difference, when what we really need is to zoom out.”
Think in terms of adding nutritious options rather than cutting out all the vices. Keep in the chocolate, the guilty-pleasure snacks, or even just that bottle of canola oil on your counter. But also be thinking about adding an extra vegetable or fruit to your lunch. She also recommends reframing how we think of meal prep as one impactful strategy to cut through the information overload.
“When we think of meal prep, it can be overwhelming if we think of containers stacked to the ceiling,” Tucker said. But when we think of it in terms of leftovers, “no matter what you have that day, you know you’ll have something in the fridge that’s ready to go with all the nutrients you already prepared it with.”
Ultimately, nutrition is a personal experience heavily influenced by the world around us. Although it’s never a bad idea to reach out to a professional if you’re feeling uncertain, your diet is always going to be unique to your own needs, preferences and culture. Different bodies need different diets, so what works for you might not work for everyone. We have to find what works for us. The rest is just extra.
“It’s
very easy to think all these small changes are going to make the difference, when what we really need is to zoom out.”
WHAT LOCAL RESTAURANTS AND RETAILERS ARE MAKING OF A LEGAL GRAY AREA IN CANNABIS PRODUCTS?
Written by Bailey Shelton
“The plain language [of the federal bill legalizing hemp production] indicates a clear intent to declassify hemp so it could be used for agricultural purposes, not as a backdoor way to legalize THC,” said the Office of Indiana Attorney General Todd Rokita in a 2023 statement, but it’s hard to argue that the backdoor in the 2018 Farm Bill doesn’t exist. The uncertain status of cannabis these days is possibly the closest a generation will ever get to Prohibition-era speakeasies, and it’s all based on legal gray areas and technicalities.
According to a 2023 study by hemp data firm Whitney Economics, the state of Indiana has generated more than $637 million in revenue via CBD and Delta-8 products. But it’s not all rest stops and gas stations fueling the hemp economy. While state representatives squabble over legal definitions, “lowTHC” products are hitting the Indianapolis market at restaurant tables and on shop shelves.
Costa Rica-inspired café Chronic Coffee on Virginia Avenue is one of the momand-pop shops bringing “low-THC” products to their menu. They offer hemp cold foam and up to 50mg of CBD or up to 120mg of Delta-8 as an add-on option to most of their drinks menu.
Ball and Biscuit on Mass Avenue, with its curated menu of cocktails and light bites, features Delta-8 options on
their mocktail list. This offering comes with a few caveats, including a 21+ age restriction and refusal to serve Delta-8 to customers who have been served alcohol or vice versa.
Meanwhile, vendors from states where regulations have already been put into action are delivering their products to Hoosier storefronts. Goods from Colorado-based CBD canned cocktail company Dram, for example, can be found on the shelves of Goose the Market on the Old Northside and at Rooftop Fruit in Fountain Square. Minneapolis-based BLNCD Naturals also is available at shops around the city, with CBD offerings as both canned drinks and edibles.
But these companies are a far cry from the bootleggers of the 1920s. BLNCD, for example, is an award-winning women-owned brand that promotes healthy living with their USDA Certified Organic products.
Representatives from the statehouse are pushing on all sides for more concrete legislation around Delta-8.
“I think it’s going to get resolved eventually,” State Sen. Travis Holdman told the Indiana Capital Chronicle back in May. “Because we’ve got to do something with it: either to make it illegal legislatively … or to regulate. One of the two.”
Until a legal consensus can be reached, CBD and Delta-8 remain on the menu. Although this uncertainty can’t last forever, there’s something exciting in experiencing a moment in local food history.
Indy’s Secret TO HOSTING LARGE EVENTS
Written
Kelly
by
Redlin / Photos courtesy of Visit Indy
It’s no secret that Indianapolis is fast becoming a leading sports, entertainment, and convention destination. The city’s ability to host and manage large-scale events efficiently and effectively, often juggling multiple major events simultaneously, is a point of civic pride and expertise.
Certainly the layout of downtown Indy and the proximity of all the major sporting arenas makes Indianapolis a champion for its accessibility and walkability. But the best-kept secret in town is the exceptional level of collaboration among different organizations when it comes to hosting events. This “secret sauce” of working together seamlessly seems to set Indianapolis apart from other cities.
From the bidding phase to the execution of these events, planning and communication across organizations and government entities is essential to host this many people in the heart of the Midwest.
PLACING THE BID
Indiana Sports Corp has taken the lead in all sporting events in Indianapolis for the past 45 years. Before bidding to host an event here in Indy, they build broad-based support across the community and make sure the event is right for the city. Beyond fitting the dates into the calendar, considerations like hotel capacity, perpetually changing construction zones, and competing downtown events are all taken into account before a bid can be made.
Meetings happen years in advance to decide what bid to go for and what Indy will have to offer when the event lands. The NFL Scouting Combine, which has stayed in Indianapolis for half a decade now, announces their dates
and host cities years in advance. When events of that scale come to town, every side of the city chips in to make it happen. Once the bid is decided, planning becomes a massive group project between the State, the Capital Improvement Board of Managers (CIB), and civic partners like Visit Indy, the Art Council, Downtown Indy, the Indiana Restaurant and Lodging Association (INRLA), and any venues needed to facilitate the event.
While they are enjoying the Big Ten, said Sarah Myer, chief of staff and strategy at Indiana Sports Corp, “people don’t realize that Detroit fought for that, Las Vegas fought for that, Minneapolis fought for that—and Indianapolis won. So that is a huge thing to be proud of and we take that very seriously.”
According to Max Wing, PR and communications manager at Downtown Indy, the city has seen nearly $1 billion in economic impact from major events in 2023 and 2024. With the U.S. Olympic Team Swim Trials, we saw 285,000 people coming to the city and over $100 million in revenue. For the 2024 NBA All-Star games, though Wing estimated only 190,000 people came into the city, the revenue generated cracked $400 million.
Wing goes on to mention events both incidental and meticulously planned, including the Big Ten Championship (which, it’s safe to say, the Hoosier State bids on at every opportunity), the NFL Scouting Combine, Gen Con, Taylor Swift’s sold-out shows at Lucas Oil Stadium, and last year’s total solar eclipse.
“We definitely take seriously our role as a communitybuilding organization,” said Patrick Talty, Indiana Sports
Taylor Swift The Eras Tour
U.S. Olympic Team Swim Trials
Corp president, “to make the community better today than it was yesterday.” This focus on legacy helps ensure that the positive impacts of hosting large sporting events extend well beyond the event dates themselves, benefiting the broader Indianapolis community in meaningful and lasting ways.
THE PLANNING BEGINS
Once an event is won, the civic partners are engaged, a local organizing committee is developed and the event planning is structured with honorary co-chairs, committee leaders, and activation of an army of volunteers.
“It’s not ‘rinse and repeat,’” said Susie Townsend, senior vice president and chief destination experience officer of Visit Indy. The organizers always ask themselves how they might make these events better, more diverse, more inclusive.
“How do we leave a legacy?”
Townsend likes to involve a variety of people, from different ages and backgrounds, in leading this effort to generate new ideas.
LOGISTICAL HURDLES
There are so many logistics involved, they break off into specialized groups. Food vendor distribution, expanding police presence, establishing rideshare pickup points, and calculating the right number of restrooms all factor into the final event plan.
Visit Indy works with the City on special-event permits, ensuring they can execute their plan. They may need to shut down streets, for example. They have to get approval and pay for the meters.
Because communication with downtown businesses is crucial, Visit Indy then leads hospitality meetings over Zoom. These meetings give direction to commonly asked questions and make sure local business owners are all on the same page for oncoming foot traffic. They also send out a brief about a week before the event with all the nitty-gritty details. Local business owners and leaders then disseminate information to their own teams, and build their own plans around the larger vision.
“It is not like this anywhere else,” Courtney Howell, events director of Downtown Indy, said of the collaborative effort.
Downtown Indy also operates street-level crews at each event, every day. You’ve likely seen this level of civic coordination in action at annual events like the 500 Festival or Indy Pride. They have a clean team, which consists of 30-plus folks who walk the Mile Square, up and down Mass Ave, to ensure cleanliness. They also have safety ambassadors to be a presence and extra sets of eyes and ears. They carry radios and have direct contact with IMPD, and they can help mitigate issues before they escalate.
“Obviously, the biggest factor is the public safety factor,” Howell said. “IMPD, EMS, IFD, and all of the civic
“While they are enjoying the Big Ten, people don’t realize that Detroit fought for that, Las Vegas fought for that, Minneapolis fought for that—and Indianapolis won.”
– SARAH MYER Chief of Staff, Indiana Sports Corp
Gen Con
Big Ten Tournament
entities are leaned on heavily to make sure there is a safe environment for Indy’s visitors and residents.”
COLLABORATION AT THE HEART OF CIRCLE CITY
In partnership with civic leaders, Indy Arts Council is asked to be on nearly every host committee to add an arts and culture perspective. Their leadership helps ensure that each event is infused with local culture, highlighting local artists and the vibrant art scene in downtown Indianapolis.
Kavina Mahoney, vice president of Indy Arts Council, believes their organization’s involvement makes Indianapolis unique. “Some of the major venues like Gainbridge and Lucas Oil are located within a walking distance of downtown, so we do have the advantage of being able to really activate and make downtown come alive through arts and culture.”
For her it’s a fun way to show folks Hoosier hospitality and to introduce visitors to the diverse and vibrant arts and culture scene in Indianapolis.
“Sports and arts partnerships are fairly unique,” Mahoney said. “And we’re just grateful to be able to showcase the local art scene in such an amplified way and connect local artists to new audiences and visitors that may not know that they exist.”
CIVIC COMMITMENT
Patrick Tamm, president and CEO of Indiana Restaurant and Lodging Association, said that the level of civic commitment he sees from hoteliers and restaurateurs during these large events are what’s most astonishing to him.
“You may think they see each other as competitors,” Tamm said, “but they really don’t compete, not in that market.” He believes it starts with that teamwork mentality.
Tamm said, “Craig Huse, CEO and co-owner at Huse Culinary, would do anything to get business into Indianapolis. Yes, it will help his restaurants. But you know what it also does? Brings in tons of business for others. And so he’ll personally spend his own money, his own resources, his own time, to go after that type of business, because it’s the right thing to do.”
From a hospitality perspective, that all-for-one mind-set exists for business owners around the city.
LOOKING TO THE FUTURE
Indianapolis is aiming high, with Indiana Sports Corp setting its sights on transforming the city into America’s premier sports destination and a global athletic powerhouse by 2050. To support this ambitious vision, the city is boosting its infrastructure with the addition of the Sigma Hotel, bringing 800 new rooms to the downtown area, and expanding the Indiana Convention Center by an impressive 150,000 square feet.
However, the true driving force behind this transformation lies in the exceptional qualities of Indianapolis’s civic leaders. Their unwavering professionalism, combined with a culture of mutual respect, genuine admiration for one another, and a strong commitment to collaboration, will be the key factors in turning this bold aspiration into reality.
Women’s NCAA Tournament Championship
THE INTERVIEW
BLUEBEARD
A Conversation with Alan Sternberg
Interview by Jillian Boyington, Edited by Bailey Shelton / Photos courtesy of Bluebeard
Alan Sternberg is the executive chef of Bluebeard in Fountain Square, a recent nominee for the James Beard Award for Outstanding Hospitality. The restaurant has quickly become an Indianapolis staple, with Sternberg heading up a colorful rotating menu built on close relationships with Indy-area farmers.
Note: This interview has been edited for space and clarity.
EDIBLE INDY: Where’d you start? What was your first official job?
ALAN STERNBERG: I’m from Anderson. I started dishwashing in high school, moved to cooking at Hoosier Park before the casino was built. So that’s 2003, I think, is when I started cooking. I don’t think any 17-year-old sets out to be a dishwasher. I was there for four years, I think, then went to Ball State. Dropped out of Ball State.
Came and went. That’s OK. I was in photojournalism and I didn’t really care about what I was doing in school. I cared more about work.
And so I dropped out, and went to culinary school in Muncie, went to Ivy Tech there. Audrey, my wife, and I had a kid, so our options for culinary school were pretty limited. But we thought, “If we’re going to make a move, we’re going to make it now.”
And then I worked in a little tiny restaurant in downtown Muncie for a little bit, then moved down here. I worked at a handful of places around the city and then I had Tinker. My first real chef job in the city was at Tinker Street.
EDIBLE INDY: Tell me more about your role as executive chef at Bluebeard. What part of that do you value? What
are some of the decisions that you make? Do you feel you have full creative control?
ALAN STERNBERG: A lot of it is just kind of being able to rekindle some of the relationships I built with Indy-area farmers. Like, I have four texts I need to respond to from different farmers on what they have available this week. They usually send that out Sunday or Monday.
We change the menu, or we have the ability to change the menu, every day here. We reprint every single day. So there’s kind of always something changing. And a lot of it’s just informed by [the produce available]. I get a look at the farm list and say, “This looks fun. This is exciting.” I find a lot of inspiration in what they do.
I kind of have a mantra of I don’t want to repeat the same dishes. So if it’s on the menu, it will live on the menu until it’s off the menu. But then I’m not gonna just keep recycling the past.
I cook very seasonally, but in the spring, when we get our first lettuces and we start to see some berries and ramps and those kinds of things, I don’t want to just pull old dishes out of the book. I’d rather be trying to push myself. And, I think it’s more interesting as a cook, too, if you’re working for me or working with me. We’re learning and growing
Alan Sternberg is the executive chef at Bluebeard restaurant, located in Indy’s Fountain Square neighborhood.
“There’s something really human about sharing food and something very intimate about making food for somebody.”
– ALAN STERNBERG Executive Chef, Bluebeard
together. And the staff gets a lot of ability to put stuff on the menu or present ideas.
EDIBLE INDY: What part about food inspires you the most? Like, is it the sustainability of food? Is it farm to table? Is it seeing people enjoy your food? What part gets you going in the morning?
ALAN STERNBERG: It’s learning about culture and where things came from, and it gives an insight into where we’re going. It’s literally an edible history of mankind. And I think there’s something really poetic and beautiful about that.
You really get to meet people that way. If you can have a meal with them. There’s something really human about sharing food and something very intimate about making food for somebody.
So then I can take some east and west and put them together and express something in a very American way,
which I think is another understated thing about food in this country: If you grow up in Italy, you’re probably expected to cook Italian food. If you grew up in Thailand, you’re probably going to cook Thai food, and everywhere else. But because of the diversity of our country, it really does allow a lot of crossover collaboration, inspiration, a lot of -tion words that a lot of people, I don’t think, have the privilege of experiencing, or they have to fight more for their own voice.
Trying to know where things come from is needed, to be cognizant of that and appreciate that. So if I’m going to take an inspiration from a specific culture or a specific dish, I will try to research it a good bit. So I know what are some of the cultural implications of [the dish]. Not just, “Well, it looked cool and it sounded good.” There’s a handful of things I just won’t touch because I don’t feel like I have the cultural right to touch them too.
But, yeah, I mean, food’s kind of become my church a little bit. I try to hold it with some reverence.
Alan Sternberg
THE ELMO COLA
St. Elmo Steak House's signature cocktail is the envy of drunken cherries everywhere. Simply pour over ice and add a splash of Coke. enjoy the elmo cola in our house, or yours.
LOCAL SPORTS BARS
EVERY ISSUE, THE FOUR TOP WILL SHOWCASE FOUR, TOP-NOTCH CULINARY FINDS – RANGING FROM RECIPES TO RESTAURANTS TO COCKTAILS… AND MUCH MORE.
Four Sports Bars for March Madness
Written by Julia Hockman
You know how the saying goes: “In 49 other states, it’s just basketball.” March Madness is almost here, which means the city will soon be in the throes of Hoosier hysteria for our favorite hometown sport.
From the storied halls of Hinkle Fieldhouse to the headquarters of the NCAA, Indianapolis breathes basketball history. There’s no better place to be when the buzzer sounds than surrounded by fellow fans, an ice-cold beer, a tasty bite and the feeling of March Madness magic in the air. When the tournament tips off, these four premier sports bars offer the perfect blend of camaraderie, stellar viewing experiences and game day grub worthy of a championship run.
1. THE BULLDOG LOUNGE
5380 N. College Ave., Indianapolis bulldogbr.com
The Bulldog Lounge is back and better than ever. Previously “The Bulldog,” which operated from 1974 to 1994, this spot has a long history as a Butler Bulldog hot spot and is also one of the top places to watch a game in the city.
Nestled in the heart of SoBro and conveniently located near Hinkle Fieldhouse, The Bulldog Lounge is every sports fan’s dream with over 50 TVs, two walls of self-serve beer taps and the tasty eats of a full-service restaurant. Plus, with a Pizza King
The Bulldog Lounge
inside the Bulldog Hub and a cocktail lounge, there’s no shortage of food and beverage options to satisfy all of your cravings.
The Bulldog Lounge has a lively and closeknit atmosphere where basketball fans unite in shared excitement, filling every corner with collective team spirit. At the bar, strangers become instant companions, creating a vibrant community where every basket and buzzer-beater is celebrated together. Be sure to get there well before tip-off; space is limited and fills up fast on game days.
Check out the self-serve beer taps at The Bulldog
2. ALE EMPORIUM
8617 Allisonville Rd., Indianapolis (also locations in Fishers and Greenwood) www.ale-emporium.com
This family-run sports pub has been a local favorite for game-day gatherings since 1982, starting with its flagship Castleton location. With 137 TVs and 66 draft lines, Ale Emporium is known for way more than its award-winning pizza and wings.
Don’t miss Ale Emporium’s famous Hermanaki wings when cheering on your favorite team!
This sprawling bar and restaurant has the space needed to catch the game with groups of any size, making it easy to find the perfect spot for the next bracket buster. Half of the pub maintains a classic, traditional sports bar feel while the other half caters to a more elevated sportswatching experience with upgraded features.
Ale’s brews and bites are Indianapolis staples. The pub boasts a fullservice bar and an extensive list of beers on tap including local, regional, craft, import, domestic and cider selections. The Hermanaki wings are Ale Emporium’s claim to fame, made with peppers, spices, Ale’s secret sauce and teriyaki.
Lounge. Go Dawgs!
Ale Emporium
PHOTO BY JULIA HOCKMAN
Kilroy’s stuffed breadsticks are literally the stuff of legends—and they pair perfectly with one of the many beer or cocktail offerings covering the walls.
4. HIGH VELOCITY
10 S. West St., Downtown Indianapolis highvelocityindy.com
3. KILROY’S BAR AND GRILL
201 S. Meridian St., Downtown Indianapolis (also locations in Broad Ripple and Bloomington) kilroysindy.com
Known for its famous stuffed breadsticks, 32-ounce Long Islands and signature shooters, Kilroy’s is a fun, upbeat spot to catch the next matchup. Its downtown location is a sports destination in the heart of the city, within walking distance of Gainbridge Fieldhouse and Lucas Oil Stadium. With a second location in Broad Ripple, Kilroy’s has established itself as a prime destination for sports fans across the city.
Patrons are greeted with a vast, colorful menu of shots, bombs, Long Islands, and more. But the drink menu isn’t the only thing covering the walls; the bar has over 40 TVs to watch the next upset. Kilroy’s supersized cocktails and cheeky drink names set the tone for a rowdier celebration, putting the madness in March Madness.
High Velocity offers an elegant sports-watching experience for the more discerning fan. Nestled inside the JW Marriott across the street from Victory Field in downtown Indianapolis, High Velocity’s menu features everything from gourmet game-day grub to more sophisticated entrees like steak and pasta.
If you’re looking for a more low-key, upscale place to watch a tournament game, High Velocity is where it’s at.
The restaurant has two full bars, including craft cocktails, wine and beer. Plus, they offer a blonde ale exclusive to the JW Marriott: Metazoa’s Golden Griffin.
With more intimate seating and a wide range of tasty eats, High Velocity provides a unique ambiance for game-day festivities. With HDTVs lining the wall and the perfect menu for any foodie sports fan, High Velocity embodies its slogan: “Eat, Drink, Sports.”
High Velocity, located inside the JW Marriott, offers upscale game-watching and elevated pub grub.
PHOTO BY JULIA HOCKMAN
IMAGE COURTESY OF KILROY’SBAR&GRILL
Perhaps the world’s greatest indoor golf club.
SWING, SIP AND SOCIALIZE.
Top-Tier Tech, Zero Pressure
Hone your skills or just hit for fun with Uneekor EYE XO2 launch monitors.
A Space to Gather
A unique event space that blends play and connection seamlessly.
Open to All All-day public tee times or save with low-cost membership options.
Upscale Drinks, Down-to-Earth Vibes
Sip on premium beers and wines. Including draft options!
Celebrate Pi Day
WITH THESE PIE RECIPES TO MAKE AT HOME
Pi day, a math-centric holiday originally celebrated by enthusiastic geometry teachers, has now also been co-opted by the pie-baking community as a welcome excuse for a savory or sweet slice in the Ides of March. In celebration of all things circular, we’ve collected four recipes for your pi(e) day celebrations.
Article and photos by JinAyla Bollman, owner of Bread Basket Cafe and Bakery in Danville, Ind.
PASTRY CRUST
This crust is delicate and flaky, yet quick and relatively easy to prepare. It responds best to as little handling as can be managed.
2 cups all-purpose flour
½ teaspoon salt
2 pinches sugar
¼ pound chilled butter, cut into small pieces
3 tablespoons vegetable shortening
5 tablespoons cold water
1. Combine all ingredients except water in a bowl and mix until fats are distributed evenly throughout. It will have a sandy texture at this point.
2. Incorporate cold water, and pulse the mixer until the water is distributed.
3. Using your hand, press the dough into a ball, adding a tablespoon at a time of more water as needed, until the dough ball just forms.
4. Flour your work surface and press the dough as flat as possible with your hands.
5. Using a rolling pin, flatten the dough to ⅛-inch thickness. While rolling it out, if you notice it begins to fall apart, strike the dough with your rolling pin until it is manageable.
6. Transfer dough to pie plate and crimp edges. If the dough becomes crumbly as you do this, lightly spray the edge with water to make it more malleable.
AMARETTO SUGAR CREAM PIE
This rich, tasty twist on the classic Indiana state pie will be a new family favorite. Though you can blind-bake your crust and fully cook the filling on the stovetop, I prefer the sugary crunch that develops on the pie when the filling is thickened only a minute or two, then baked in the oven along with the crust. Either method is acceptable, but instructions below are for the latter.
1 pastry crust (recipe at left)
1½ cups heavy cream
1 cup milk
2 cups granulated sugar
¾ cup all-purpose flour
3 tablespoons butter
½ cup amaretto
Dusting of cinnamon, for top
1. Preheat the oven to 350°F and roll out dough for crust, placing it in a (9-inch) deep-dish pie pan.
2. Add cream, milk, sugar and flour to a medium saucepan and cook, stirring continuously, on medium heat until the filling begins to thicken and does not taste “floury.”
3. Add butter and amaretto, stir for another minute, then pour the mixture into the crust and sprinkle it lightly with cinnamon.
4. Bake 45-60 minutes, until the center is set and barely jiggles when the pan is tapped.
5. Allow the pie to cool, then refrigerate until fully chilled.
Amaretto Sugar Cream Pie
ORANGE ESPRESSO CHOCOLATE PIE
This silky chocolate pie’s elegance belies its simplicity. Elevated with fresh orange zest, almond extract and espresso powder, the only truly challenging part of this pie recipe is ensuring your chocolate is cool enough to not collapse the whipped cream and spoil your efforts. We promise, the wait is definitely worthwhile.
Crust
25 chocolate sandwich cookies
½ cup melted butter
Filling
12 ounces semi-sweet chocolate chips
5 cups heavy cream, divided
2 teaspoons almond extract
1 tablespoon espresso powder
1 orange, zested, with a pinch set aside for topping
½ cup butter
Crust:
1. Evenly coat a 9-inch springform pan with nonstick cooking spray.
2. Add cookies to a food processor and pulse until crumbs are small and uniform in size.
3. Add melted butter and pulse until evenly distributed.
4. Press the crust evenly into the bottom and sides of the pan.
5. Bake in a 350°F oven just until fragrant, about 8–10 minutes. Set aside to cool.
Filling:
1. Add chocolate chips to a large, heatsafe bowl.
2. In a medium saucepan, warm 2 cups of heavy cream until simmering.
3. Remove cream from heat, then pour slowly into the bowl with the chocolate chips, stirring with a wire whisk until the chocolate is fully melted.
4. Stir in butter, mixing until smooth. Add espresso powder and orange zest to the chocolate mixture, then set aside to fully cool to room temperature.
5. Combine remaining cream and almond extract in a separate bowl and whip until stiff peaks form. Keep the whipped cream chilled until the chocolate
mixture is completely cooled to room temperature, but not yet set up.
6. Once the chocolate has reached the right temperature, gently fold in about ⅔ of the whipped cream and stir just until the filling is smooth.
7. Pour your filling into the crust and place the pie in the refrigerator to set—at least three hours, though overnight is preferable.
8. Once the pie is fully chilled, top with remaining whipped cream and a sprinkle of orange zest. Serve and savor!
CHECK OUT THESE ADDITIONAL PIE RECIPES!
FOUR BERRY PIE
There’s nothing better than a classic fruit pie, complete with a flaky crust and sweet berry goodness.
MUSHROOM & LEEK POT PIE
A decadent vegetarian entrée for a chilly late-winter evening, this pie will warm you, body and soul.
Orange Espresso Chocolate Pie
GAME DAY EATS
Sweet and Salty Party Snacks
Get a head start on your Big Ten watch party preparations! For some, that means researching team stats for this year’s office bracket; for others, that means daydreaming about the winning lineup of delightful snacks you’ll field for every game. Here are a few personal favorites to get you started.
MEXICAN PIMENTO CHEESE DIP
As a born-and-bred Midwesterner, there’s nothing I like more than sitting down with a basket of tortilla chips and lava-hot queso dip at my local Mexican restaurant, but unfortunately that experience doesn’t always translate to the at-home game day experience. The queso gets cold before the first commercial, or you find yourself tethered to a tiny crockpot plugged into a wall with your chips, watching the game from the kitchen. This dip solves that problem by borrowing a tried-and-true recipe from our neighbors to the south: Pimento Cheese. This craveable dip takes the flavors of Mexican queso dip—think warm cumin, spicy green chiles—and combines them with shredded cheddar and cream cheese for a “queso” dip that frees you from the crockpot. Serves 8-10
2 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
⅓ cup mayonnaise
1 (4-ounce) can green chiles
1 jalapeño pepper, seeded and minced (optional)
2 teaspoons cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Tortilla chips for serving
1. Place cheddar cheese, cream cheese, mayonnaise, green chiles, minced jalapeño, cumin, garlic powder and onion powder in a large bowl. Mix until thoroughly combined. Season to taste with salt and black pepper. Serve with sturdy tortilla chips.
Article and photos by Reba Toloday
Mexican Pimento Cheese Dip
Ultimate Snack Mix (recipe online)
SALTED PEANUT BUTTER BLONDIES
These blondies are a painstaking re-creation of the infamous “Peanut Butter Brownies” once served at my high school in Greenfield, Indiana. Rich and deeply peanut buttery, they are easy to make and—because they are so rich—cutting them into 1-inch squares means one pan goes a long way. They are the perfect treat to round out all the savory game-day snacks.
Makes one 9- by 13-inch tray / about 40 squares
Blondies
16 tablespoons (2 sticks) unsalted butter
1½ cups creamy peanut butter
1½ cups granulated sugar
½ cup light brown sugar
1 tablespoon vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons kosher salt
1½ teaspoons baking powder
Frosting
¾ cups creamy peanut butter
8 tablespoons unsalted butter, at room temperature
1 pinch table salt
½ teaspoon vanilla extract
¾ cup powdered sugar
2 tablespoons heavy cream
Flaky sea salt (like Maldon)
To make the blondies:
1. Adjust oven rack to middle position and heat oven to 350°F. Spray a straight-sided 9- by 13-inch baking pan with nonstick spray. Line with foil, spray again and set aside.
2. In a medium saucepan, melt butter and peanut butter together until combined. Set aside to cool slightly while you prepare the remaining ingredients.
3. In a large mixing bowl, stir together both sugars. Add melted butter and peanut butter mixture and whisk until sugar is dissolved. Add 1 egg at a time and stir until combined. Add in vanilla.
4. In a separate small bowl, combine flour, salt and baking powder. Add to butter and sugar mixture and stir with a rubber spatula until combined and no streaks of flour remain.
5. Pour into the prepared pan and bake for 20–25 minutes, or until the top is just starting to brown, and a toothpick inserted in the middle comes out with a few moist crumbs. Allow to cool completely on a wire rack.
To make the frosting:
1. In a stand mixer fitted with the paddle attachment, mix peanut butter and butter on medium speed until combined.
2. Add vanilla and salt and continue mixing on medium speed until creamy, stopping to scrape the bowl at least once.
3. Slowly add powdered sugar and continue mixing until fully incorporated.
4. Finally, add heavy cream and increase speed to medium high, whipping until fluffy and delicious.
Remove cooled blondies from the pan using foil sling. Evenly spread frosting over the top, and sprinkle with sea salt. Cut into small squares and serve.
MORE GAME DAY RECIPES AVAILABLE ONLINE!
• Ultimate Snack Mix
• Sausage Stars
• Brown Butter Marshmallow Popcorn Bars
• Blue Cheese & Buffalo Crackers
Salted Peanut Butter Blondies
Sausage Stars (recipe online)
FEAST YOUR EYES
STRANGEBIRD
Indianapolis, IN
KEY LIME PIE
Key Lime pie featuring a graham crust, lime zest, edible flowers and whipped cream.
@strangebirdindy
Photo by Stacy Hoehle
@stacyhoehle
BANANA CRÈME BRÛLÉE
The banana pudding crème brûlée is unlike anything else you’ll find in the city. Root & Bone serves the dessert with house-made vanilla wafers, caramelized bananas, and a big cloud of whipped cream. Crack through the torched layer to uncover the warm and indulgent crème.
ROOT & BONE
Indianapolis, IN @rootnboneindy
Photo Courtesy of Root and Bone Submitted by Kylee Scales @kyleeskitchen
The perfect pairing of a creamy, dreamy Amaretto Semifreddo with a lemon zest kissed Fresh Blueberry Compote. Chopped, lightly salted Pistachios add the earthy crunch.
EAT WITH CHEF CHARLES
@EATwithChefCharles
VEGAN STICKY TOFFEE PUDDING
Vegan Sticky Toffee Pudding, with buttered toffee sauce. Made in house. You have the option to order it with dairy-free ice cream or regular vanilla ice cream.
BAR ELLIS
Noblesville, IN @bar.ellis.noblesville
Photo
HOROSCOPES
Horoscopes
ASTROLOGY-INSPIRED BITES AND SIPS FOR EVERY SIGN
Blessings, Edible Readers!
Believe it or not, the first stirrings of spring are in motion below the surface. This is a good time for poetry, healing, and renewal. Light a candle and set an intention for a season of abundance. Keep your hearth warm and your heart full of gratitude.
ARIES (March 21–April 19):
Aries, February is all about balance. Like the equal parts of peanut butter fluffernutter cookie from Becky the , the cosmos want to remind you that rest can be just as productive as work. The new moon on the sparks a wave of creativity. While this is ideal for starting personal projects, be strategic with finances. Balance is elusive but can be achieved with intention.
TAURUS (April 20–May 20):
Congratulations, Taurus! Around the full moon on the 12th , you will have been rewarded for your hard work! This recognition is generated from your great inner strength and charm, of course! Continue with good decisions and power moves, like ordering the Emerald Kale Salad
Written by Andee Simpson
from Harry and Izzy’s for lunch while everyone else orders steaks! Continue creating sustainable processes and healthy routines to bring your goals even closer.
GEMINI (May 21–June 20):
Are your feet itching, Gemini? This month, you may feel a strong urge to broaden your horizons with travel. If travel isn’t in the cards, travel with your mind and learn something new. May we suggest popping into Orangily, the wellness drink shop? Find something that tastes great and gives you energy for a new adventure! This is also an ideal time for collaboration, so don’t shy away from group projects. One caveat:
Be mindful of overcommitting; your energy is precious.
CANCER (June 21–July 22):
A rewarding family life and trustworthy relationships highlight February for Cancer. This month brings deep emotional connections and opportunities for growth. Take the whole gang to Fundaes and watch the smiles and laughter emerge. Around the 20th , expect breakthroughs in resolving lingering financial concerns.
You’ll be ready to navigate sensitive conversations with loved ones if needed this month because you’ve built a strong foundation of love and ice cream.
LEO (July 23–August 22):
Partnerships take center stage this month, Leo. Use your energy to strengthen bonds and forge new alliances. Meet a friend at One World Market in Castleton for a bowl of Kitsune Ramen with a side of Salmon Onigiri. This delicious noodle and sushi stand is inside a Japanese grocery store, so pick up some fun candy on your way out! This month,
Emerald Kale Salad at Harry & Izzy’s
Orangily
Fluffernutter Cookies
Fundaes
a serendipitous encounter could lead to exciting opportunities. Stand up for your beliefs, and remember: Teamwork amplifies your natural leadership (and is also a good use for that candy!)
VIRGO (August 23–September 22):
Efficiency is your superpower this February, Virgo, but please don’t work too hard! If you go missing this month, we will probably find you at the Fountain Room at BottleWorks for the Colts Brunch Buffet. Smart choice. It’s a great time to tackle self-care as burnout could be creeping in. Unexpected news mid-month may steer you in a thrilling new direction.
LIBRA (September 23–October 22):
Creativity flows freely for Libra as Venus amplifies your artistic pursuits. This is an ideal time to reconnect with hobbies or indulge in romance by spending a Saturday afternoon in Broad Ripple! Brunch at Petit Chou Bistro & Champagne Bar and work your way down to Root & Bone; a walk around the village is sure to inspire!
The New Moon invites you to set intentions for personal joy. Keep an eye on professional commitments to maintain balance. The life you create is your masterpiece.
SCORPIO (October 23–November 21):
Like the Jumbo Lump Crab Cakes at Salt on Mass , your personal life is incredibly satisfying. Home and family matters dominate your thoughts. Continue to make time for those around you as the full moon illuminates important projects that will require your attention. Mars pushes you to take decisive action, but make sure your choices come from a place of wisdom rather than urgency. Good luck tip: Be brave and try something new on the menu!
SAGITTARIUS
(November 22–December 21):
Consider a more playful approach, Sagittarius. The Aquarius Sun fuels your curiosity and enhances your ability to connect with others. February brings opportunities for learning and communication. Invite a friend or business partner to warm up over a bowl of Italian Wedding Soup at Michelangelo’s in Noblesville. Ask them unending questions about their favorite places around town. Around the 10th , a new partnership could spark innovative ideas. Stay open to collaboration while also keeping your long-term goals in sight.
CAPRICORN
(December 22–January 19):
Your financial sector gets a boost as Venus helps smooth money-related matters. This is a good time to plan for
future investments or reassess your budget. Live like royalty with the Beef Tagliata at Tre on Main and ponder your success. A sense of stability in relationships grows stronger. Lean into gratitude for the progress you’ve made so far. All good things. Cheers, Capricorn!
AQUARIUS
(January 20–February 18):
Happy birthday, Aquarius! This is your time to shine! The full moon on the 12th may bring support from an unexpected source. Later, the new moon on the 27 a clean slate for personal growth and fresh intentions. Embrace your individuality and share your ideas with the world. Delight your senses at Pawon, an Indonesian and Japanese Fusion spot east of Meridian Hills. Find bliss in Nasi Goreng, Chicken Satay or deep-fried Tempeh (Tempe Mendoan).
PISCES
(February 19–March 20):
February is for Fountain Square Recharge your emotional batteries by catching live music, making your own flower bouquet, or grabbing a coffee to sit at the Idle and watch the cars go by. Venus in your sign amplifies your compassion and allure, making it a great time for nurturing connections. Pay attention to dreams and inner whispers; you must quiet your mind to hear your heart’s desire. It’s a good month for journaling.
Andee Simpson believes there is more magic around us than people may realize. A certified card reader and past-life regressionist, she has been tapping into other realms for over a decade. A business owner herself, Andee loves to shop small and eat locally at every opportunity.
Colts Brunch Buffet at the Fountain Room
Beef Tagliata at Tre on Main
Chicken Satay at Wisanggeni Pawon
A HEALTHIER LAWN FROM THE GROUND UP
If you’ve been struggling with a lackluster lawn that just doesn’t seem to thrive, it’s time to consider a solution that’s both effective and sustainable.
Dan Weingart Owner, GreenImage Landscape & Design
GreenImage Landscape & Design’s
AOT (aerating, overseeding and top dressing) offers a revolutionary approach to lawn care by addressing the root causes of poor soil quality. Unlike conventional lawn treatments that are often reactive, AOT works proactively to improve soil structure, enhance nutrient absorption, and promote longlasting grass growth.
What sets AOT apart is its eco-friendly design—made from organic materials, it’s a safe, green alternative to chemical-heavy solutions that can harm the environment. With growing interest in organic and sustainable practices, AOT not only gives you the lush, healthy lawn you’ve always wanted but does so in a way that’s kind to both your yard and the planet. Whether you're dealing with uneven growth, bald patches, or simply want to create a lawn that’s the envy of the neighborhood, AOT is the perfect solution for homeowners looking to make a positive, lasting impact on their property and the environment.
Unforgettable Serve
Aged even more Aged
Made with care
Crafted in Spain
THE EXCELLENCE OF EUROPEAN D.O. CAVA AND JAMÓN CONSORCIOSERRANO
Crafted in Spain, perfected by time
In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and taste created with time and perfected over centuries.
Cava has earned its place among the world’s finest sparkling wines, yet it remains wonderfully versatile. Whether paired with a simple salad, a casual meal or a celebratory toast, Cava brings a touch of elegance to every occasion. What makes Cava de Guarda Superior unique is that it is produced using the traditional method where secondary fermentation occurs in the bottle.
This meticulous process, lasting a minimum of 18 months, is carefully overseen by the D.O. Cava regulatory body, ensuring that each bottle upholds the highest standards of quality and authenticity. Made from organic vineyards that are over 10 years old, Cava de Guarda Superior reveals its craftsmanship with every pour. As the delicate, harmonious bubbles rise to the surface, you can truly appreciate the time and care it took to perfect them!
Similarly, Jamón ConsorcioSerrano is more than just a drycured ham. This exquisite product is made using traditional curing
methods which takes a minimum of 12 months to deliver a delicate and rich flavor. Each production is upheld to the rigorous standards of the Consorcio del Jamón Serrano Español, which ensures that every piece of Jamón ConsorcioSerrano bearing the seal is of exceptional quality. Like Cava, Jamón ConsorcioSerrano is not merely an accompaniment to festive tables; it is a versatile delight that can elevate everyday meals with its complex flavors and delicate texture.
Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. They are not just crafted in Spain; they are perfected by time, offering a taste of excellence that is both accessible and extraordinary. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table.
Learn more on our website
Raised With Care®
All natural pork, beef and lamb raised sustainably and humanely by a community of more than 600 independent family farmers and ranchers to produce the highest quality meat.
100% Certified Humane ®
No antibiotics or added hormones—EVER
No crates—EVER
Raised outdoors and in deeply bedded pens
100% vegetarian feeds
WHAT THE GRUBB?
For the Love of Concessions: Elevated Eats at the Game
By Adam Grubb, Publisher
The concession stand is not just a pit stop; it’s a lifeline, a culinary oasis in the often-grueling marathon of youth sports. It’s where weary parents who’ve just been handed a tournament schedule resembling a hostage negotiation— 7:00am kickoff, 4:30pm final—find solace. Whether it’s the dewy baseball field, the echoing chaos of a multi-sport gym or the endless maze of a convention center hosting an allweekend volleyball extravaganza, one truth remains: a good concession stand can turn the tide.
Let’s start with the classics. Popcorn and hot dogs are the undisputed all-stars of the snack counter. Popcorn’s buttery aroma drifts across the field like a siren song, and the hot dog? It’s the all-terrain-vehicle of concessions: ready to serve from breakfast (don’t judge) through to a quick post-game refuel. But the truly great stands dare to serve fried bologna sandwiches, walking tacos, and griddlesmash burgers—the Holy Trinity of nextlevel ballpark cuisine.
If you’ve yet to experience a walking taco, let me enlighten you. This Midwestern marvel starts with Fritos, the bag expertly slit open as a makeshift bowl and filled with seasoned ground beef, shredded cheese, lettuce, salsa, and sour cream.
Standing in the uneven grass, surrounded by cheers and the faint whiff of sunscreen, you’ll wonder why Michelin hasn’t awarded stars to the inventor of this portable feast.
Then there’s the griddle-smash burger. Stands that serve up these are the unicorns of concessions, their flattop griddle sizzling with promise. The patties are smashed to crispyedged perfection, their juices seared into the grill. Add a soft bun and a side of crinkle-cut fries, and suddenly seven hours in a sweaty gym feels like a minor inconvenience.
And we cannot forget the fried bologna sandwich, the unsung hero of the concession world. A thick slice of bologna caramelized on the edges, nestled between two slices of white bread with a generous swipe of mustard. It’s bold, unpretentious, and deeply satisfying—the blue-collar icon of ballpark dining.
Of course, not every venue achieves such heights. Some cling to mediocrity with their flat soda, unbranded candy bars, and coffee that tastes like it’s been brewing since last season. But it’s worth celebrating when you find that rare gem—the concession stand that gets it right. So here’s to the walking taco warriors, the griddle masters, and the bologna enthusiasts. May your popcorn always be fresh, your coffee strong, and your weekends filled with concession-stand greatness. While the kids chase medals, we’re chasing the perfect snack—and sometimes, we find it.
Coming2025
Where Duos Make the Dish.
Local chefs and local celebrities team up to create unforgettable dishes, unexpected moments, and a whole lot of fun in between!
