PUBLISHER
Adam Grubb
EXECUTIVE EDITOR
Jillian Boyington
MANAGING EDITOR
Stephanie Decker is a member of Edible Communities and is licensed and published by Adam Grubb Media. Published four times yearly in January, April, July and October. No part of this publication may be used without written permission of the publisher. © 2024 All Rights Reserved.
Today marks a new chapter for Edible Indy® . I’m thrilled to welcome you to our inaugural issue under a new publisher.
Honestly, owning a food magazine wasn’t something we had planned. But when the opportunity presented itself, the decision felt almost inevitable. We’ve always had a deep love for food and the city we call home, and Edible Indy® offers us a unique platform to celebrate both.
Of course, with any new endeavor there are bound to be challenges. Our redesigned magazine and updated platform might not be to everyone’s taste. However, we believe these changes are necessary to ensure that Edible Indy® remains a vibrant and relevant voice in the Indianapolis food scene.
Our goal is to create a publication that not only showcases the incredible culinary talent in our city but also tells the stories of the people behind the food. From the farmers who grow our produce to the chefs who transform it into culinary masterpieces, we want to highlight the passion and dedication that goes into every dish.
Edible Indy® is more than just a magazine; it’s a daily exploration and celebration of food, drink, and life. We aim to connect you with the stories, brands, and places that define Indianapolis as a culinary destination through our magazine, social media, podcasts, and events.
We’re a community built on shared passions, and we encourage you to connect with us. Follow us on social media for daily updates, videos, and exclusive content. Dive deeper into our ever-evolving world at EdibleIndy.com, where you’ll find the latest articles, podcasts (launching in 2025!), and a vibrant online space buzzing with fellow food enthusiasts. And remember, your voice matters.
Do you have a favorite local eatery you think deserves a spotlight? Have an innovative recipe you want to share? We want to hear it all! Don’t hesitate to send your ideas and suggestions to editor@edibleindy.com.
So, as you flip through these pages, we hope you’ll find something to inspire, delight, and perhaps even surprise you. Welcome to the new Edible Indy®
Adam Grubb, Publisher
Through sweet, orange-y tang or the salty base of your favorite pad thai, tamarind reaches the table via many branches of culinary influence.
Tamarind, a brown pod whose pulp takes on a citrus-like quality when processed, is a popular ingredient the world over, with claims to its origin in Africa and Southeast Asia before it came to South America and took root in Mexico. The McCormick spice company brought the sour fruit to recent acclaim by declaring tamarind 2024’s Flavor of the Year.
You might have had tamarind candied on the end of a spoon and topped with tajin, or paired with brown sugar in tamarindo balls, a Jamaican tradition. On the other side of the globe, the tall branches of the tamarind tree also shade many Indian streets, and their fruit is often mixed with dates to form a chutney.
Closer to home, the exotic-seeming ingredient is showing up more often in cocktails and as a tangy note in more traditional recipes, like brown sugar cinnamon buns with tamarind pulp mixed into the batter.
Here is a quick recipe for maple tamarind simple syrup. You can enjoy this as a cocktail, drizzle it over savory samosa chaat or mix in some brown sugar for a glazed ham.
TAMARIND MAPLE SYRUP
1 tablespoon tamarind concentrate (not tamarind paste. The global food section of your grocery should be a good place to start; look for labels without added salt.)
3 tablespoons maple syrup
½ teaspoon cinnamon
½ teaspoon nutmeg
Combine all ingredients in a bowl and mix until fully combined.
For a whiskey sour, mix with bourbon, to taste. Rim with tajin for an extra little kick.
TAMARIND MAPLE GLAZE
For glazing, the ratio is slightly different:
¼ cup tamarind concentrate
¾ cup maple syrup
¾ cup brown sugar
1 tablespoon cinnamon
1 tablespoon nutmeg
Combine all ingredients in a bowl and mix until fully combined. Brush it onto ham or pastries before baking.
Edible Indy® staff shares the food and drinks that they are loving this fall. Check out their picks and try them for yourself.
THE LIVERY
Mass Ave., Indianapolis Hamilton Town Center, Noblesville
livery-restaurant.com
Livery’s Carriage House Margarita plays around with the classic agave and lime flavor. The addition of orange brandy puts a unique spin on the traditional margarita. Fresh. Complex. Unique. You’ll be dreaming about this one well past the last sip.
ADAM GRUBB PUBLISHER
MESH ON MASS
Mass Ave., Indianapolis meshrestaurants.com
Mesh on Mass knocks it out of the park with their Amish Chicken. Forget boring chicken dishes, this one’s loaded with flavor. The chicken is juicy and tender and sits on a bed of dreamy bleu cheese mashed potatoes topped with prosciutto, mushrooms, spinach, and a rich sherry cream sauce.
BAILEY SHELTON ASSOCIATE EDITOR
THE INFERNO ROOM
Fountain Square, Indianapolis theinfernoroom.com
While I love most of the drink menu at the Inferno Room, their mocktails are a savior for midweek drinks with friends. These offerings all have the same amazing flavor with none of the hangover. My personal favorite of their mocktails is this pineapple-coconut option. I’m usually a sucker for citrus, and this particular mix goes beyond your typical piña colada.
ERIK ANDERSON BRAND MANAGER
DELICIA
Meridian-Kessler, Indianapolis deliciaindy.com
There are many great selections from the Delicia menu, but one incredible appetizer stands out from the rest. These Venezuelan corn cakes have such a satisfying texture, and the flavor combination of the whipped chive ricotta and hot honey is out of this world.
SO MUCH MORE THAN
HOW THE NARRATIVE ON ALCOHOL IS SHIFTING & WHERE TO FIND
DELICIOUS N/A DRINKS IN INDIANAPOLIS
Written
Aimee
living isn’t just for the recovering alcoholic.
“I’m never drinking again!” This thought might have crossed your mind after waking up from a night of fun, bleary eyed and with a throbbing headache. Have you ever wondered if drinking was really worth the hangover?
Maybe you’ve considered simply cutting back on your binge habits or even thought about going sober after one too many nights of overindulging on margs. You’re not alone. More and more Americans are opting to skip the alcohol without having to sacrifice flavor or a celebratory feel by choosing mocktails and N/A wine and beer instead.
With new research confirming that no amount of alcohol consumption is healthy, coupled with younger generations’ penchant for a healthier lifestyle, it looks like the sobercurious movement will continue to grow at an exponential rate. As more people prioritize their mental and physical well-being, the alcohol-free-drink industry has exploded, becoming a $13 billion market in 2024.
The sober-curious movement has shown up on the Indy scene recently too. You’re likely to find mocktails or zeroproof drinks on bar menus everywhere these days, and Indy is in step with that trend. From expertly crafted wines that will make you double-take to spirits and liquors that are shockingly similar to the real deal.
Dalton Lineback, beverage director of BODHI, is part of the team bringing an impressive zero-proof menu to the stunning Thai restaurant in the Mass Ave neighborhood. Drinks like the Water Lily Dessert, which features Fre Rosé, lychee jelly and Lyre’s Dry London Spirit, are a take on beverages also offered on their cocktail list, something that Lineback is particularly proud of.
“It’s important that, if someone is looking for a drink, we have something to offer them. I also think it’s fun and important to have N/A options for your actual cocktails,” said Lineback. “It allows us to kind of bridge that gap where people can talk about what they’re drinking together.”
BODHI’s alcohol-free drink menu, with Phony Negronis and Jasmine Banana Piña Coladas, is further proof that mocktails and no-booze options aren’t boring. The alcoholfree drink market seems to be constantly dreaming up new
ideas, and curiosity about them is only increasing, something Lineback has seen firsthand.
“I think that a lot of people are very curious about the benefits of sobriety while still looking to order a drink. With the wide range of N/A products that have come to the market over the past couple years, on top of the advancements in culinary and technical approaches with cocktails, I think that mocktails have become quite intriguing.”
It’s easy to see the need for more alcohol-free options across the beverage industry. In 2023 a survey conducted by NC Solutions revealed that 28% of Americans 21 years and older didn’t drink at all, while 34% were trying to reduce the amount they drank. The main reason behind this shift in consuming alcohol? They simply don’t want to.
And it looks like future generations are likely to continue the trend. A report by World Finance magazine showed that Gen Z drinks 20% less than Millennials, opting for low-ABV drinks or zero-proof beverages instead of alcohol. Even Millennials drink less than previous generations.
Whether you’re simply wanting to drink a little less or make a major lifestyle change, it’s easier than ever to satisfy cravings for booze with alcohol-free bevies in 2024. Aside from mocktail menus, booze-free bottle shops are popping up, too, stocked with ingredients that will take your homemade alcohol-free (AF) drinks up a notch.
With years of experience in the N/A industry and three years of sobriety under their belts, sister duo Kris Patrick and Andee Simpson are the owners behind Loren’s AlcoholFree Beverages.
(OUR BUPKIS BOOZE GLOSSARY)
N/A: Non-alcoholic
Zero-Proof: Beverages that contain 0% alcohol
Low ABV: Drinks that contain less than 11% alcohol by volume
AF: Alcohol free
Sober-curious: A person who is dabbling with sobriety
On a mission of “disrupting the narrative that alcohol is essential to celebrate, relax, or network,” Patrick and Simpson’s excitement about the N/A industry is infectious. When asked about what makes them so excited about the N/A industry, Patrick said, “New alcohol-free products launch every week, and it’s exciting to learn how brands are innovating with ingredients and processes.”
Sober living isn’t just for the recovering alcoholic. Health benefits are an increasingly common motivator for kicking liquor, including better sleep, clearer skin and a clearer mind. Whatever your motivation, sleeping more soundly and having a better frame of mind sounds pretty great, something that Andee Simpson can attest to.
“I quit alcohol in June of 2021 and haven’t looked back since,” she said. “At the time, I craved clarity in mind, body and spirit. I was surprised to discover all of the ‘side effects’ that came with sobriety, such as great sleep, improved skin and a big boost in creativity.”
One of the most common gripes for the sober-curious is the pressure to drink from loved ones.
If you feel a little anxious about the idea of going sober due to pressure from friends and family, Patrick recommends “social camouflage.”
“We’re thoughtful about curating drinks with packaging that doesn’t scream non-alcoholic. Let’s face it—the social pressure to drink alcohol remains huge. That said, no one seems to care once you get past ordering! ‘I’m not drinking tonight’ should always suffice as an answer! No explanation required.”
If you happen to stop by either of their N/A bottle shops, sign up for their newsletter, Sparkling AF, a stunning digital zine to help inspire your zeroalcohol sips. Or you can go straight to the source and ask Kris and Andee what their favorites are. As the notoriously boozy holidays approach, head for Loren’s Alcohol-Free Beverages to pick up all the ingredients you’ll need for a festive mocktail.
So, is it just a fad or an enduring trend? It seems the obvious answer is that fun N/A drinks and zero-proof versions of your favorite alcohol-infused sips are here to stay. Whether you’re abstaining for health reasons or simply want a clearer frame of mind, grab a mocktail the next time you’re out on the town and start reaping the benefits of more sober moments.
MIGHT WE SUGGEST A MARMALADE MOUSSE FROM SEEDLIP?
Made with their Grove 42, which puts an emphasis on the traditional Christmas flavor of orange peel, combined with an N/A sparkling wine. The gals over at Loren’s AF suggested using either French Bloom Le Blanc or Jøyus Non-Alcoholic Sparkling Wine — and gave us some words of wisdom: “...it’s important to not save these wines for special occasions. Busy weeknights are just as deserving!” We’ll toast to that!
25ml of Seedlip Grove 42 10ml of marmalade cordial
Mix 300mg of orange marmalade with 2,000ml of hot water and strain. Prepare ahead of time and refrigerate until you’re ready to host. Be sure to use it up within 2–3 days.
Non-alcoholic sparkling wine of choice
Written by Carie McMichael / Photos courtesy of West Fork Whiskey Co. and Huse Culinary
Here in the Heartland, where good times are always on tap, Indiana distilleries are hoping to draw the spotlight by improving their distillation process. But how can modern innovation expect to refine a millennia-old method?
Take the Huse Culinary restaurant group, for example. Overseeing swanky dining spots like Harry & Izzy’s and St. Elmo Steak House demands cocktail menus that are a cut above the rest. Spirits are their top-selling bar item. For a more exciting flavor profile, they have to step up
When it comes to certain spirits, you might as well be sipping on nail polish remover, but never fear. Through a patented pressure filtration process,
provoke those obnoxious impurity notes. Their latest concoction, Barkeep Vodka, relies on this process to produce a finish so smooth it waltzes across
“We can adjust the pressure to hit the notes that affect the finish,” says Craig Huse, co-owner of Huse Culinary. “We’ve released Barkeep Vodka at 86 proof, which is higher than the standard 80 proof, and one of the reasons we did that is to shine a light on how clean and smooth it can be.”
Now imagine the taste of a spirit where innovation starts with the fundamentals. Julian Jones, co-owner and head distiller of West Fork Whiskey Co., credits their whiskey’s robust flavor to sourcing 100% of their grain from Hoosier farmers.
“My supplier now grows a number of grains that have been genetically engineered specifically for spirits/whiskey production. The combination of climate and soil, along with some of the world’s finest farmers, makes our grain perfect for crafting the best spirits in the world,” Jones says.
But it’s not just about the grain. West Fork knows the distillation devil is in the details. Through frontline non-chill filtering and precise wireless temperature monitoring, West Fork delivers the gold standard in body and flavor.
So, next time you raise a glass, remember: Indiana distilleries are raising the bar, one sumptuous sip at a time.
Written by Brian Garrido, author of the 38 essential restaurants for Eater Magazine
Kurt Vonnegut wrote in his 1979 novel Jailbird, “You can’t just eat good food. You’ve got to talk about it, too.” I understand that.
I knew I hit the Hoosier jackpot when I met Filipino-born, Indy-raised Chef Carlos Alvarez, who made meatloaf and roasted salmon for his friends as a teenager. Good food deserves to be talked about, and there’s no shortage of greatness in the Indianapolis food scene—although the city’s reputation is only now gaining ground. It’s not all steak and potatoes, a Midwest trope.
My partner and I moved from Los Angeles to Indianapolis six months before the pandemic. In the five years since relocating, we have dined at what Indy considers its best.
Over the last few years, we’ve been spoiled with the exceptional seafood feast at the recently shuttered The Trap, slathered in Chef Oya Woodruff’s famed “buttah” sauce. Milktooth is famed for its biscuits and brunch, but their key lime hand pie hangs in my memory with visions of a crimped buttery dough and tangy citrus. Martha Hoover’s Napolese has hosted many a date night over artisanal pizzas and hearty Italian reds.
We supped at Vida under Chef Thomas Melvin with fabled wine and food pairings. At Harry & Izzy’s, we imbibed at the fabled round bar before heading to the legendary St. Elmo Steak House for their signature rib eye. Chef Tyler Shortt, who has been at Tinker Street’s stove since 2019, has made the meals for practically every special moment in our lives these past five years. And the list of legends continues to grow.
Hoosiers are ravenous for the latest in food and drink.
“I have seen the food scene in Indy grow and evolve,” said FOX 59 feature reporter Sherman Burdette. “The appetite for the Indy food scene is thriving. Just look at the number of independently owned or locally owned franchises popping up.”
A new eatery opens daily, and diners rejoice. According to the National Restaurant Association’s 2024 annual report, the food service industry will top $1 trillion in sales for the first time. In the Hoosier State, restaurants are the thirdlargest employer with 10% of the workforce, contributing $2.04 million to our overall economy.
of the nation’s top baking cities, a title we’re earning with every fresh loaf.
After a three-year wait, celebrity chefs Josh Kline and Zoe Taylor opened their highly anticipated café and marketplace, Borage, in Speedway. Taylor’s doughy prowess featured on the covers of national magazines with her past work at Milktooth. She may have assisted in promoting the current wheat wave of bakeries opening in the city, alongside the likes of Amanda Gibson’s Indy Dough, Chatham-Arch’s Leviathan Bakery, and Hawaiian-style Mochi Joy Doughnuts.
More and more chefs are taking root in Indianapolis. In January, Corey Fuller opened Cunningham Restaurant Group’s lavish Commission Row. Nicholas Gattone recently celebrated the first anniversary of his Zionsville restaurant, Good Omen. Meanwhile the wife-and-husband team of Rachel Firestone and Samir Mohammed relocated 9th Street Bistro to Central Indiana for new opportunities.
“When we first moved from Denver to Noblesville, we weren’t sure that the community would support the vision for our restaurant: an ever-changing menu inspired by
produce,” said Firestone, who directs the front while Mohammed helms the back of the house.
Mohammed added, “We’ve found it easier to create relationships with local farmers and been pleasantly surprised by the support. We anticipate other restaurateurs will flock to the area.”
The 75-year-old institution Bar-B-Q Heaven continues to smoke some of the finest ribs and meats on this side of the Ohio River. Owner Ronald Jones famously got his start at age 11 with only a turned-over milk crate, some wood and 75 cents from his grandmother.
Since 1894, Indy’s oldest restaurant, The Rathskeller, has served German-inspired cuisine next to Midwest steaks, featuring a biergarten with an international and domestic beer menu.
While classics stayed the course, culinary launchpads proliferated. The city has made room for three food halls in just a few years.
On the west side, The AMP supports minority- and female-
focused businesses. Headquartered in a corporatelike building with repurposed shipping containers as cooking kiosks, The AMP houses Mambo Cheesesteak Grill alongside baking legend Cindy Hawkins’s Circle City Treats, Butler’s Pizza, and a restaurant incubator for people of color called Melon Kitchen. Canal Walk vegan burger joint Burgeezy started at Melon Kitchen before moving downtown.
The 12-acre, $300 million Bottleworks District restored a crumbling Coca-Cola bottling plant in 2020, providing new locations in The Garage for popular regional brands like Broad Ripple’s Lick ice cream, Clancy’s Hamburgers out of Noblesville and cocktails via Brown County–based Hard Truth Distillery.
And just outside the 465 loop, Fishers Test Kitchen launched The Yard at Fishers District in the same year that Bottleworks opened its Garage. More restaurant incubator than food hall, the space allowed “Top Chef” season 11 winner Kelsey Murphy to launch her fast-casual experience, and Chef Carlos Salazar to test Lil Dumplings before relocating to The Garage, among others.
In November, the world’s largest competitive food event will become another pillar of the Circle City’s culinary landscape: The World Food Championships is relocating to Indianapolis from its home in Dallas.
Media and Events Coordinator for Culinary Crossroads Jolene Ketzenberger said, “It seems appropriate that the competition should be in Indy since, after all, this is where champions are crowned, and the World Food Championships is the biggest food sport event in the world.”
Billed as the Super Bowl for chefs, the five-day tournament takes place at the Indiana State Fairgrounds, where more than 300 teams from nearly 40 countries will compete for a shared purse of $450,000 and the World Food Champion title.
Though the competition will draw global attention, the world will be learning what Hoosiers already know: Indianapolis food and drink is on the rise. The rest of Vonnegut’s quote says, “You’ve got to talk about it to somebody who understands that kind of food.” We sit at the Crossroads of America, where everyone is talking.
Interview by Adam Grubb, Edited by Bailey Shelton
Indianapolis’s own The Cake Bake Shop by Gwendolyn Rogers is nationally recognized and frequently featured in the Top 10 must-visit restaurants in the city. Now, with a location opening at Disney’s BoardWalk this fall, Rogers connected with our staff to share the ethos behind her magical creations.
Note: This interview has been edited for space.
EDIBLE INDY: Walk me through how Cake Bake started. You have the pink, and princesses and the glitter and it is a magical experience from minute one. Where did that come from? Has that always been your personality?
GWENDOLYN ROGERS: No, I’m kind of a tomboy, which is totally opposite from what my stores are. And I have three boys and a husband so I’m in Man-World all the time, so it was kind of just a baby step evolution.
You think it was pre-planned, like “Oh, I knew exactly what I was doing.” I didn’t really until I did it. I wanted to go to a place where I felt like I could sit down and eat a piece of cake and not feel guilty. So that’s kind of how it started. Then I wanted it to be decorated for Christmas, and then for Easter, and then it just kind of snowballed year after year, season after season, into what it is today.
To some, you also just make incredible cakes, and you can send cakes anywhere. For those who have never been in the store, how do you make that order go beyond just a cake?
The box is perfect, the ribbon is pink, the presentation is really nice. If you tour my kitchen, it’s spotless. That’s where everything is made, so I want my packaging to be right on point with that.
We did have one guy who ordered a cake once and the delivery guy just threw it over the fence. The box apparently rolled down the steps, and when he opened it up, he couldn’t believe it. He sent us a letter
Gwendolyn Rogers, founder and owner of The Cake Bake Shop
saying, “I don’t know how you do it, but I saw UPS throw it over my fence, and the cake was perfectly intact.”
EI: You’ve mentioned before that Cake Bake has its own signature chocolate. Why make your own chocolate? And what was that experience like?
GR: Chocolate is a huge part of my business. I always had a bittersweet and a semisweet that I combined together. I thought it would be easier just to create my own blend. I went to just outside Paris a couple years ago and I created my own chocolate blend with Callebaut. It took me about three days to come up with the blend that worked for me. And no one else has that chocolate. It’s very specific to me and my brand.
EI: And now you’re in the process of opening up a location at Disney’s BoardWalk.
GR: Yes… It’s crazy. That doesn’t happen to anyone.
EI: But this was already part of the overall vision even before you even opened your first restaurant in Broad Ripple, right?
GR: People thought I was nuts. But if I put together everything that I love — I love kids, I love my home, I love to eat. If I can incorporate that into what I do every single day, that’s the dream. You have your family with you, you’re all cooking together in the kitchen, everybody’s interacting with each other, that slowly just kind of evolved into Disney as a goal.
EI: What about failing? Were you afraid it wouldn’t work out?
GR: I think failing is the best lesson you can have. It’s never perfect the first time, like if you make a cake and it falls over, and you feel like, “Oh my gosh, I’m never going to make that again” — that makes me want to make four more and see how I can improve it, how I can make it better. That’s really how Cake Bake grew.
Every meal at St. Elmo Steak House traditionally begins with our signature Shrimp Cocktail & nostalgic Elmo Cola.
Please Indulge Responsibly.
Find St.
in local grocery and liquor stores.
LEMON SHRIMP PASTA
Housemade spaghetti alla chitarra pasta tossed with sautéed shrimp in a lemon cream sauce.
9TH STREET BISTRO
Noblesville, IN
@9thstreetbistro
CAULIFLOWER AND CEVICHE
Roasted cauliflower with avocado salsa, pepita, fresno, and amarillo gastrique. Ceviche: shrimp, tomato, poblano, red onion, cilantro, guacamole and tortilla chips.
LIVERY
Indianapolis, IN
@livery.restaurant
Luke and Natalie Mendel
@theindyfoodcouple
FEAST YOUR EYES
Blueberry lavender
jam and orange marscapone custard with edible flowers.
CAFÉ BABETTE
Indianapolis, IN
@cafebabetteindy
BAO BUNS AND CRAB RANGOON
Bao Buns: grilled pork belly with Asian slaw and miso aioli. Crab
Rangoon: filled crisp dumplings with sambal sauce.
MODITA
Indianapolis, IN
@modita.restaurant
Luke and Natalie Mendel
@theindyfoodcouple
EVERY ISSUE, THE FOUR TOP WILL SHOWCASE FOUR, TOP-NOTCH CULINARY FINDS – RANGING FROM RECIPES TO RESTAURANTS TO COCKTAILS… AND MUCH MORE.
Let’s talk holiday hosting. We’ve covered the menu planning so that you can tackle the rest.
Four menus, four recipes to mix and match for your perfect dinner party this season.
Deliciously rich and indulgent food, moody decor and absolute drama. This Halloween dinner party is less Halloweentown and more I nterview with the Vampire. Not a crescent-dough-wrapped mummy hot dog in sight.
Black Sesame Pound Cake with Raspberry Compote and Cinnamon Whipped Cream
APPETIZERS
Sriracha and smoked paprika red deviled eggs
Beet tartare crostini
Goat cheese stuffed figs with hot honey
Pumpkin soup with spiced pepita topping
MAIN
Balsamic portobello mushroom steaks with red wine reduction
SIDES
Black garlic and pea risotto
Charred red cabbage
DESSERT
Black sesame pound cake with raspberry compote and cinnamon whipped cream*
Raspberry Compote
2 cups raspberries, fresh or frozen
2 tablespoons granulated sugar
½ tablespoon lemon juice
2 tablespoons water (omit if using frozen berries)
Add raspberries, sugar, lemon juice and water to a small pot. Stir and bring to a boil.
Allow the mixture to boil for about 5 minutes, stirring often.
Reduce heat to low and let it simmer and thicken for about 10 minutes. It will thicken further as it cools. This compote can be made in advance and frozen. Defrost in the fridge overnight before using.
Cinnamon Whipped Cream
1 cup heavy cream or whipping cream
1 tablespoon powdered sugar
Splash of vanilla
¾ teaspoon cinnamon
Beat heavy cream and powdered sugar until soft peaks form.
Add the vanilla and cinnamon and mix on low until just incorporated.
This recipe makes about 1½ cups of cinnamon whipped cream, and is best enjoyed the day it is made.
3 cups flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter, softened
3 cups granulated sugar
6 eggs
2 teaspoon vanilla
¾ cup full-fat sour cream
¼ cup black sesame paste
Preheat oven to 350°F.
Sift together flour, salt and baking soda. Set aside.
With an electric mixer, cream butter and sugar on low for about 5 minutes, until light and fluffy.
Add eggs 1 at a time, mixing well in between.
After the last egg is added, mix for 10 minutes.
Add vanilla
Combine sour cream and black sesame paste.
With mixer on low, alternately add the flour mix and sesame paste mix.
Grease and flour a 12-cup Bundt pan.
Pour the batter into the Bundt pan and bake for 1 hour. Start checking around 45 minutes, as you may want to cover the top with foil if it is browning too fast.
We’re keeping it classy and coastal for a fresh and delicious Thanksgiving. If you can’t host your friends at a gorgeous cedar-shingled Cape house on Martha’s Vineyard, you can at least take their taste buds there. It may have been a brat summer, but it’s a coastal grandmother fall.
Crabbies*
Bacon corn dip wonton cups
MAINS
Garlic herb and orange roasted turkey breast
Mustard and apple cider glazed ham
SIDES
Chourico and pepper stuffing
Maple miso roasted delicata squash
Shaved fennel salad
DESSERT
Vanilla bean mousse with sugared cranberries
½ cup salted butter, softened
1 (5-ounce) jar Kraft Old English Spread cheese
1½ teaspoons mayo
½ teaspoon garlic powder
7 ounces crabmeat
6 English muffins
Combine salted butter, Kraft Old English Spread, mayo, garlic powder and crabmeat in a bowl and mix well.
Separate the English muffin halves and place on a foil-lined baking sheet that will fit in your freezer. Spread the cheese-crab mixture evenly between the 12 English muffin pieces.
Cover with plastic wrap and freeze for 1 hour.
Uncover and broil in the oven for 5 minutes, until golden brown. Cut into quarters and serve.
APPETIZER
Arugula and pear salad with toasted walnuts
MAIN
Sausage and mascarpone pasta with oregano crumb*
SIDE
Warm ciabatta with seasoned olive oil dip
DESSERT
Gochujang caramel creme brûlée
The ideal holiday dinner party is low on stress and high on impact, and this menu delivers. With a comforting mix of flavors and textures, it’s the perfect meal for a cold winter night with friends. Light some candles, pour some wine and dip some bread in oil. Life is good.
Oregano breadcrumbs
2 thick slices sourdough, blitzed in a food processor
4 tablespoons olive oil, divided
3 tablespoons chopped fresh oregano
½ teaspoon kosher salt
½ teaspoon garlic powder
Fresh black pepper, to taste
Stir together the chopped fresh oregano and 3 tablespoons olive oil and let sit for at least 5 minutes. This will prevent the fresh oregano from burning in the oven.
On a parchment-lined baking sheet, toss the oregano oil mixture with the blitzed sourdough breadcrumbs, salt, garlic powder, pepper and the remaining 1 tablespoon oil.
Bake at 400°F for 6 minutes, tossing once at 3-minute mark.
Watch closely to make sure it doesn’t burn, and set aside when golden brown and toasted.
Sausage and Mascarpone Pasta
1 pound orecchiette (or any small shaped pasta)
2 tablespoons neutral oil (like rapeseed)
1 large onion, chopped
2 garlic cloves, minced
1 pound ground Italian sausage, spicy or mild (casings removed, if using sausage links)
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup mascarpone
8 ounces spinach, roughly chopped
Salt and freshly cracked black pepper, to taste
Cook orecchiette until al dente according to the package directions,
in well-salted pasta water. Reserve 1 cup of the pasta water and set aside.
Add neutral oil to a pan and lightly brown the chopped onion. Season with a little salt and pepper. Add the minced garlic and cook for 2 minutes, or until fragrant.
Add sausage and cook until browned, breaking it apart as it cooks.
Add cannellini beans and cook for 2 minutes.
Stir the mascarpone into the mixture, and use the reserved pasta water a little at a time to help mascarpone melt into a sauce. You might not want to use all of the pasta water, so begin with ¼ to ½ cup.
Stir in the chopped spinach to wilt it, and season to taste with salt and pepper.
Plate and top with the oregano breadcrumbs.
Whether you are celebrating an Italian American Christmas Eve or are just a big fan of a certain FX show, this menu is a showstopper. Not entirely traditional, but entirely delicious and decadent, and best served on a big dining room table surrounded by the people you like the most. Salute, cousin.
½ cup Greek yogurt
¼ cup grated parmesan cheese
4 tablespoons olive oil (or a neutral oil like rapeseed), divided
3 anchovies, packed in oil
1 large garlic clove
Zest and juice of ½ lemon
Kosher salt and freshly cracked black pepper, to taste
2 (6-ounce) salmon fillets
1 large baguette
½ teaspoon garlic powder
1 large head romaine
Preheat oven to 400°F and line 2 baking sheets with parchment paper.
Make the Caesar dressing: Add yogurt, parmesan, 2 tablespoons oil, anchovies, garlic clove, lemon zest and juice and a large pinch of salt and pepper to a food processor. Blitz until smooth; set aside.
Place salmon filets onto 1 baking sheet. Pat dry and top with salt, pepper, and a drizzle of oil; set aside.
Use a serrated knife to cut the baguette into ½-inch slices. Arrange them in a single layer on the second baking sheet. Brush both sides of each slice of bread lightly with oil and sprinkle with garlic powder.
Bacon-wrapped scallops with date syrup
Salmon Caesar crostini*
Calamari with piquillo pepper aioli
MAINS
Herbed cod and potatoes en papillote
Chourico and steamed littlenecks
Brown butter poached lobster bucatini
DESSERTS
Lemon and pistachio cannoli Tiramisu
Bake the baguette slices and salmon simultaneously. The bread will cook for 10–12 minutes. Flip the slices over halfway through the cooking time. The salmon will cook for 12–15 minutes, depending on thickness.
While the salmon and baguette are in the oven, slice the romaine and toss with desired amount of Caesar dressing.
To plate: Place 1 to 2 tablespoons of the salad mixture on each bread slice and top each with a little flaked salmon.
Written by Jillian Boyington / Photos courtesy of World Food Championships
This November, Indianapolis will play host to one of the most prestigious culinary competitions in the world—the World Food Championships (WFC). From November 8-12, the city will welcome over 300 cooking teams from nearly 40 countries, each vying for a chance to claim the ultimate culinary title. The event will take place at the Indiana State Fairgrounds, marking an exciting new chapter for both WFC and the city’s growing food scene.
Indianapolis has long been known for its ability to successfully host high-profile events, from the Big Ten Championships to the NBA All-Star Games, and now it’s being recognized for something even more delectable. The decision to potentially make Indianapolis the long-term
home for the World Food Championships is currently in discussion. Michael Hand, WFC’s Chief Marketing Officer, expressed his enthusiasm about the prospect: “We would love for Indianapolis to become the long-term home of the World Food Championships. We’re actively engaging with city and state leaders to make this a reality, though we don’t have final details to share just yet. We remain very optimistic and expect to have exciting updates by the time this year’s event wraps in November.”
The city’s combination of world-class event management and its thriving food culture make it an ideal candidate for WFC’s permanent home. Hand noted, “Indianapolis has warmly embraced the World Food Championships, and we’re incredibly excited about the possibilities. The city’s expertise in hosting world-class events is evident—whether it’s the US
Swim Trials or Big Ten Championships. We’ve been equally impressed by the passion and skill within Indiana’s culinary community. The chefs and restaurant teams here are truly among the best in the country.”
The WFC is known for highlighting both international and local culinary talent. This year’s event will include competitors from countries like Japan, Australia, and the UK, as well as homegrown talent from Indiana. Hand shared some exciting insights: “This year’s competition will feature some truly exciting teams. We have a dynamic burger team from Japan, a stellar seafood group from Australia, and an electrifying team from London competing in Live Fire. Plus, we’re proud to have some amazing homegrown Indiana talent that we’re confident will make waves in the final rounds.”
But WFC isn’t just for professional chefs. The event will engage fans like never before with cooking demonstrations, food sampling, and interactive activities. A Taste of WFC experience will feature former champions, giving attendees a chance to sample award-winning dishes. Additionally, family-friendly zones, BBQ and Live Fire areas, and even a Juniors competition will ensure there’s something for everyone.
With an anticipated 1,200 chefs participating across 12 categories, including Bacon, Barbecue, Burger, Seafood, and Dessert, the event promises to be a feast for the senses. Winners in each category will advance to the highly anticipated Final Table event in early 2025, where they’ll compete for the overall World Food Champion title and a share of the $450,000 prize pool.
past events focused more on competition, this year’s format is designed to welcome a broader public audience. “Historically, the focus has been more on competition, drawing smaller crowds of the general public. However, this year we’re enhancing the event experience,” Hand said.
The World Food Championships in Indianapolis are set to be a true culinary spectacle, combining the city’s rich eventhosting legacy with its emerging food scene. Whether you’re a foodie or simply curious, this November promises to be an unforgettable celebration of food, culture, and talent.
This year’s enhanced programming is expected to draw larger and more diverse crowds than ever before. While
For more information about the World Food Championships and Indy ticket packages, visit worldfoodchampionships.com or scan the QR code.
Unforgettable Serve
Aged even more Aged
Made with care
Crafted in Spain
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
By Adam Grubb, Publisher
This is a confession of a food magazine publisher (me, Adam, 45), whose culinary proclivities more closely resemble an 8-year-old’s. In short, I don’t eat vegetables. Chicken fingers? Absolutely. Ketchup-only cheeseburgers? You betcha. Meat and cheese tacos? My holy trinity. Allergies? Negative. Any vegetable under the sun ingested? Nope, not a chance. Future plans to rectify this abysmal situation? Well, let’s just say I’m dipping a tentative toe into the verdant unknown.
Throughout my adult life, pronouncements of my vegetable aversion have been met with bewildered arguments. A barrage of veggie names would be thrown at me, each a desperate attempt to elicit a “Yes! That one!” from my stoic, carnivorous facade. Alas, they never succeeded.
It’s not a hatred of the concept, mind you. The romanticism of farm-to-table dining? I get it. The nutritional imperative as the years relentlessly march on? Absolutely. So, why the aversion?
The answer is distressingly simple: taste.
Oiling, cheesing, grilling, sautéing, roasting, baking—all culinary interventions have proven futile. Restaurants? Forget requesting the vegetable of the day. Fries, always fries. Salads? A polite decline, followed by the silent musing: “If lettuce and tomato aren’t welcome on my burger, why would I entertain a whole bowl of them pre-show?”
However, dear Edible Indy® reader, there’s light at the end of this culinary tunnel. This summer, spurred by both therapy and a burgeoning desire for weight-loss/general adulthood, I’ve embarked on a tentative “mixing-in” of vegetables. Grilled asparagus? Check. Butter-basted broccoli? Present. “Burnt-beyond-recognition” Brussels sprouts? Believe it or not, they’ve graced my table.
While I’m not exactly chomping at the bit for a kale salad, I’m no longer sprinting for the hills when veggies appear. And in the world of this culinary caveman, that’s progress. Lettuce and I, however, might need a long, hard conversation.
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