Celebrating the Local Food Culture of Central Indiana, Season by Season Summer 2012 • Number 5
edibleIndy
Publisher Edible Indy, LLC
President Cathy Bayse
Editor-in-Chief Helen Workman
Managing Editor Erica Sagon
Copy Editor Doug Adrianson
Designer Melissa Petersen
Web Design Mary Ogle
Social Media Kathleen Blotsky
Ad Design Bob Keller
Contributors
Audrey Barron • Chris Collins • Erin Day
Marcia Ellett • Cassie Johnston • Amy Lynch
Andie Marshall • Shawndra Miller
Caroline Mosey • Keith Roach
Erica Sagon
Photography
Summer Cooper • Nathan DuBow
Kristin Hess • Cassie Johnston
Leah Profancik Photography
Christina Richey • Chelsea Sanders
Whonsetler Photography
Carole Topalian • Helen Workman
Illustrations Bambi Edlund • Julia Rickles
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Cathy Bayse • 317-694-6248 cathy@edibleindy.com
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Edible Indy publishes quarterly by Edible Indy, LLC. All rights reserved. Summer, Fall, Winter, Spring Subscription $32 annually. No part of this publication may be used without written permission of the publisher © 2012. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error has escaped our attention, please notify us and accept our sincere apologies.
hoosier Thoughts I
had the occasion last month to visit Iceland. I was prepared for few hours of daylight, below-freezing temperatures and few or no fresh vegetables to consume.
On the 45-minute trip to downtown Reykjavik from the airport, I looked outside the cab and wondered where I would find any fresh anything—other than fish—to eat.
The land out the right-hand window was barren, volcanic and strewn with black rock, and out the left-hand window was water as far as I could see. An island as large as Kentucky with a total population of 300,000—200,000 of whom reside in its capital city, Reykjavik, which is as beautiful as any homeland. Its beauty struck me in a similar way as the deserts of Arizona do…totally unlike our green pastures and sycamores of Indiana.
A thought struck me: What if I were an Edible publisher in Iceland? What would I write about? What is fresh and what is local? As I walked the streets of Reykjavik, I came upon a little shop/restaurant with the sign (pictured on the right) out front on a sandwich board.
I was amazed to learn that Icelanders have plenty of natural resources from which to draw. They do have an active farm life, albeit much of its food is cultivated in greenhouses— tomatoes, cucumbers, rutabaga, cabbage, turnips, potatoes, peppers and bananas (yes, bananas!) are plentiful. Blueberries and rhubarb grow wild in the backyards. Icelanders eat moss and scurvy grass, rich in vitamin C, since they cannot grow any citrus fruits.
The sea provides a multitude of goodies. In addition to the wonderful fish there is seaweed, used in salad, sauces, soups and bread! Other indigenous proteins consumed by islanders are beef, lamb, reindeer, seabirds and horse. My husband and I could not bring ourselves to eat Rudolph or my friend Flicka, but the islanders do and have for years.
The water one drinks is called the “champagne of the north.” It is perfect—sparkling, clear and delicious—and is considered among the purest in the world. Another natural wonder is the geothermal energy—used to heat homes, grow food and even cook it. An island favorite is Hverabraud, a sweet rye bread baked in the thermal hot springs in the ground for 10 hours!
I found myself jealous of the pesticide-free environment (the weather is cold enough to kill anything up there), the fabulous water, the cheap heat and the laid-back attitude of the people—I didn’t see many people with a cell phone stuck to their ear or fingers madly texting. But I did “long for my Indiana home” and the advent of summer. For the abundance of fresh tomatoes, corn and melons; the promise of backyard barbecues and homemade ice cream and Indiana beer; and the gathering of family and friends to share in the bounty of Indiana summer.
As you read these pages, my hope is you savor Indiana’s bounty, that you are content to buy from local producers and that, if your travels take you to exotic spots, you return to our state with renewed love for your Hoosier home.
edible Communities
2011 James Beard Foundation Publication of the Year
farmers’ markets directory
38th and Meridian Farmers’ Market
Thursdays, 4–6:30pm 3808 N. Meridian St., Indianapolis
Avon Farmers’ Market
Tuesdays, 4–7pm 8244 E. U.S. Highway 36, Avon (Hendricks Regional Health) • hendricks.org
Bloomingfoods East Market
Wednesday and Saturday mornings, all year round for any growers to show up. bloomingfoods.coop
Bloomington Community Farmers’ Market
Saturdays, 8am–1pm, Located in the parking lot of the Showers building on Morton St., Bloomington. bloomington.in.gov/farmersmarket
Broad Ripple Farmers’ Market
Saturdays, 8am–noon
Located behind Broad Ripple High School, Indianapolis • broadripplefarmersmarket.org
Binford Farmers’ Market
Saturdays, 8am–1pm, 62nd and Binford Blvd., Indianapolis binfordfarmersmarket.com
Carmel Farmers’ Market
Saturdays, 8–11:30am, 5 Center Green, Carmel • carmelfarmersmarket.com
Community Farmers’ Market of Owen County
Saturdays, 8am–noon, Courthouse Square, Spencer • farmersmarketowencounty.com
Columbus Farmer’s Market
Saturdays 9am–12:30pm, 5th and Brown St., Columbus • columbusfarmersmarket.org
Cumberland Farmers’ Market
Saturdays, 8am–noon, 11501 E. Washington St., Cumberland • town.cumberland.in.us
Danville Chamber of Commerce
Farmers’ Market
Saturdays, 8am–noon, Danville Courthouse Square, Danville • danville-chamber.org
Farmers’ Market at City Market
Wednesdays, 9:30am–1:30pm, 222 E. Market St., Indianapolis • indycm.com
The Fishers Farmers’ Market
Saturdays, 8am–noon, Fishers Train Station grounds • fisherschamber.com
Franklin Farmers’ Market Saturdays, 8–11am
West Jefferson and South Jackson streets, Franklin • discoverdowntownfranklin.com
Geist Farmers’ Market
Thursdays, 2:30pm-6:30pm, 8115 Oaklandon Rd., Indianapolis geistfarmersmarket.com
Green Market at Traders Point Creamery
Fridays, 4–8pm, 9101 Moore Road, Zionsville tpforganics.com
Greenwood Farmers’ Market
Saturdays, 8am–noon
310 S. Meridian St., Greenwood For info, search Greenwood Farmers’ Market on Facebook
in Season
Harvest Market at the Fairgrounds
Saturdays, 8am–noon and Wednesdays (starting in July), 8am–noon, 620 N. Apple St., Greenfield hancockharvestcouncil.com
Irvington Farmers’ Market
Second Sundays, Noon–3pm Ellenberger Park in Irvington, Indianapolis irvingtongardenclub.com
NoblesvilleFarmers’ Market
Saturdays, 8am–12:30pm Riverview Hospital overflow parking lot Corner of St. Rd 32 and St. Rd 19, Noblesville
Saxony Market
Saturdays, 8am–noon 131st St. and Olio Rd., Fishers saxony-indiana.com/market
Stadium Village Farmers’ Market Tuesdays, 4–7pm 801 S. Meridian St., Indianapolis stadiumvillagefarmersmarket.com
Westfield Farmers’ Market
Fridays, 4–8pm, North Union Street next to City Hall, Westfield • dwna.org
Zionsiville Farmers’ Market
Saturdays, 8-11am, At the corner of Main and Hawthorne streets. www.zionsvillefarmersmarket.org
Herbs Basil • Chives • Mint • Oregano • Parsley • Rosemary • Sage • Tarragon • Thyme
Fruits Apples • Blackberries • Blueberries • Cantaloupe • Grapes • Peaches • Plums • Raspberries
Strawberries • Watermelon
Vegetables Bell Peppers • Broccoli • Brussels Sprouts • Carrots • Cauliflower • Collard Greens
Cucumbers • Eggplant • Hot Peppers • Mushrooms • Potatoes • Snap Beans • Spinach • Summer Squash Sweet Corn • Sweet Peppers • Tomatoes
Nicey Treat offers cool lick on a stick
Cool customers are keeping their eyes peeled for Nicey Treat, one of Indy’s newest mobile food operations. This isn’t any old truck: Owner Jeff Patrick peddles—and pedals—his frozen fruit and dairy pops with a bike-pulled freezer cart.
Nicey Treat is the first foray into food service for Patrick, a videographer by trade. He says making freezer pops from wholesome ingredients (organic and locally sourced whenever possible) seemed a natural fit.
“My grandfather was in the dairy business in Seymour, and when my brothers and I would go visit him, the first thing we’d always do was raid his freezer for fudgsicles, popsicles and creamsicles,” Patrick says.
When Patrick was in Mexico a few years ago, a taste of paletas (icy fruit pops) brought those childhood memories flooding back, and the inspiration for Nicey Treat was born. Patrick has put a modern stamp on the traditional popsicles of his youth with his own creative flavor combinations like strawberry mint, blueberry buttermilk, pineapple basil, creamy avocado, not-so-hot chocolate and the Arnie P. (a blend of lemonade and black tea).
Patrick’s all set to sell pops at summertime events like Zoobilation, and also hopes to make regular appearances in White River State Park.
Check niceytreat.com or Twitter (@niceytreat) for an up-todate schedule and locations.
—Amy Lynch
Closing the beer-and-beef cycle
Sometimes a beer and a burger are the perfect combo for a warm summer night out on the patio. So what happens when the burger is the beer?
That’s the general idea behind a partnership between Sun King Brewing and a small family farm up in Thorntown. Beer Barrel Beef raises its pharmaceutical-free cattle on shady pastures for direct-to-consumer sales. But along with being pasture-raised, these lucky cows get to munch on Sun King’s mash—the stuff left over after the brewing process.
Two to three times a week, farm owner Judi Thomas-Sheerer heads to Sun King to pick up the mash and deliver beef. And the cycle continues.
“We call it cow candy,” Thomas-Sheerer says. “Our girls love it, and it helps them have lots of rich milk to feed their calves.”
The beer mash adds something delicious to the beef, ThomasSheerer says. Sun King wins, too.
“We try for the most sustainable practices possible here,” says owner Clay Robinson. “The ability for spent grain to be utilized by local farmers is fantastic.”
Find Beer Barrel Beef on Facebook and localharvest.org.
Details: 8511 N. 200 W., Thorntown; 765-516-2194.
—Chris Collins
Jeff Patrick sells popsicles with a smile. Photo by Helen Workman.
Book to offer Indiana smorgasbord
Clear your coffee table for a book that will make your kitchen table jealous.
Food for Thought: An Indiana Harvest, due in August, is a collection of first-person essays from more than 60 farmers, restaurateurs and others who are a part of our state’s food scene. Food in Indiana has never been better, the book says.
Essayists include Regina Mehallick of R Bistro in Indianapolis; Jesus Alvarez, a Mexican immigrant known as “the pierogi king” of Whiting; Aster Bekele, who reaches out to disadvantaged kids with her urban garden in Indianapolis; and Judy Schad of Capriole Farmstead Goat Cheeses in Greenville.
Initially, the book will be sold inside the DuPont Food Pavilion at the Indiana State Fair, where the author, photographer and story subjects will sign copies daily. The book will be available online, too (indianahumanities.org).
The 250-page paperback ($24.95; IBJ Book Publishing) is a collaboration between Indianapolis writer David Hoppe and photographer Kristin Hess, who works on the communications team at Indiana Humanities. Hess traveled throughout the state with the Food for Thought program, an interactive exhibit about Indiana food culture that wrapped up last year. (Hess wrote about her experience crisscrossing the state for food in the Fall 2011 issue of Edible Indy. Read her essay at edibleindy.com.)
The stories of people Hess met along the way are served up in this book.
“This is the legacy piece of the Food for Thought program,” Hess says. “It’s not meant to be a road trip guide to Indiana— though it could be. It’s about getting to know people and what motivates them to do these amazing things.
“It’ll feel like you’ve made friends after you read it.”
—Erica Sagon
Local food finds a home at the fair
Fair food is getting a local focus at the 2012 Indiana State Fair with the addition of the DuPont Food Pavilion.
Created to showcase and celebrate Indiana food and those who grow it, produce it and prepare it, the pavilion will feature a market, a state-of-the-art demonstration kitchen and a Purdue University–run interactive exhibit focusing on health and wellness and telling Indiana’s food story from farm to fork.
Local chefs will give daily cooking demonstrations on the hour, and fairgoers can interact with food artisans while sampling locally made goodies. Food enthusiasts will find the pavilion market well stocked with tasty products all made within Indiana borders.
Keep an eye out for homemade salsas, jellies and jams from Two Cookin’ Sisters of Brookston; all-natural, vegan and glutenfree Bloody Mary mix from Indy’s Hoosier Momma; stoneground mustard and pasta sauce from LocalFolks Foods of Sheridan; and slow smoked meats from Indianapolis-based Judge’s Tip of the Rib Bar-B-Que.
The Indiana State Fair runs Aug. 3–19.
Details:indianastatefair.com
—Marcia Ellett
Photo by Kristin Hess
Food for Thought includes an essay from Becky Hostetter of Indy's Duos Food Truck.
loving Spoonfuls
SCOOL AS A CUCUMBER
BY ANDIE MARSHALL
oup is a year-round option for me, but many people seem to disagree. The “no, thanks” attitude about eating soup in the summer—hot or not—was a real challenge when I used to prepare soups for a restaurant. But a group of customers were loyal to my chilled cucumber soup, a refreshing recipe that combines cucumbers, dill, mint, sour cream and plain yogurt.
Summer lunches and brunches are ideal occasions for this exceptionally easy recipe. You could make the preparation even easier by using seedless cucumbers, but the taste is not as distinctive. You could save calories with low-fat yogurt and sour cream, but this also sacrifices flavor.
Not having to cook in a hot kitchen is the most obvious advantage to making chilled soups in the summer. Another benefit: Most can be prepared ahead of time and will keep for several days in the refrigerator. With abundant fruits and vegetables available at local markets or through CSAs, cold soups are inexpensive as well.
I have found that serving cold soup in smaller portions in mugs, wine glasses or sherbet glasses is a pretty presentation that also makes the idea a bit more palatable for those who need some coaxing.
Marshall is a home cook whose fondness for soup began when she was a working mom. With soups, she always had nutritious, homemade and reheatable meals on hand. Photo by Christina Richey
CHILLED CUCUMBER SOUP
Recipe by Andie Marshall Makes 6 servings
3 large cucumbers, peeled and seeded
1 bunch fresh dill
1 bunch fresh mint
1 teaspoon chopped fresh garlic
¼ teaspoon grated nutmeg
8 ounces sour cream
32 ounces plain yogurt
6 tablespoons good-quality olive oil (High quality organic selection available at Artisano’s Oils and Spices)
1½ cups water
1 teaspoon kosher salt
¼ teaspoon ground white pepper
Mint leaves and cucumber slices, for garnish
1.Finely chop the cucumber, dill and mint, using a food processor or by hand.
2.Add the garlic, nutmeg, sour cream and yogurt to the bowl of the food processor (or other mixing bowl) and blend.
3.Blend in the oil and water, adjusting the amount to desired consistency.
4.Add salt and pepper to taste.
5.Chill for at least 6 hours before serving. Garnish with fresh mint leaves and a very thin slice of cucumber.
CORN
Chilled (Not Grilled)
STORY AND PHOTO BY CASSIE JOHNSTON
Sweet corn and three-berry ice cream might sound like a strange combo, but the plump, juicy kernels lend an addictive and decidedly Indiana flavor to this summer dessert.
The kernels are a special treat with each spoonful, and they pair beautifully with the dark crimson swirls of sweet berry sauce. Make sure to use fresh-off-the-stalk local sweet corn, and gather berries from the farmers’ market.
We can’t think of a better way to welcome your ice cream machine out of hibernation.
SWEET CORN AND THREE-BERRY ICE CREAM
Recipe by Cassie Johnston
Makes about 1 quart
For the three-berry swirl:
6 ounces raspberries (about 2 cups)
3 ounces blackberries (about 1 cup)
3 ounces blueberries (about ¾ cup)
½ cup sugar
For the sweet corn ice cream base:
1 heaping tablespoon cornstarch
1½ cups whole milk
4 ounces cream cheese, softened
Pinch of salt
1 ear sweet corn
1¾ cups heavy cream
⅔ cup sugar
1.Make the three-berry swirl: In a small saucepan over medium heat, combine the raspberries, blackberries, blueberries and sugar. Bring to a boil, reduce heat and simmer for 8–10 minutes or until the sauce is thick and syrupy. Transfer to a bowl and place in fridge to cool.
2.For the ice cream, whisk together cornstarch and about 2 tablespoons of the milk in a small bowl until cornstarch is dissolved. Set aside.
3.In a large heatproof bowl, whisk together the cream cheese and salt.
4.Slice the kernels from the corncob into a large saucepan; discard cob.
5.Add remainder of the milk, heavy cream and sugar to the corn kernels.
6.Slowly heat the saucepan with the corn and milk mixture over medium-low heat until frothy, about 7 minutes.
7.Remove from heat and whisk in the cornstarch mixture.
8.Return to medium heat for 2–3 minutes, whisking constantly, until slightly thickened.
9.Whisk the corn and milk base into the cream cheese bowl until combined.
10.Refrigerate until completely cool, about 4 hours.
11.Once cool, pour ice cream mixture into the canister of an ice cream machine and process as directed by the manufacturer.
12.Once done processing, layer the ice cream with the berry sauce in a freezer-safe container. Do not stir. Freeze for 3–4 hours or until ice cream is completely solid.
Here’s The Scoop
Where to chill out with fabulous frosty treats
BY AMY LYNCH
When summertime temperatures start to swelter, ice cream purveyors are ready to cool customers down by cup and by cone. Here are some of the top spots in the city (and beyond) to find ice cream of the homemade, artisan and organic variety:
The Dairy Bar at Traders Point Creamery
Scooping up icy delights made with 100% grass-fed milk and cream, the Dairy Bar at Traders Point is a must-stop during any trip to the creamery. Vanilla is TPC’s bestseller, closely trailed by dark chocolate and creamy caramel flavors, any of which are ideal as a sundae base or heavenly atop a slice of homemade pie. Customers swear by the creamery’s milkshakes and fruit smoothies, just-right blended combinations of the best organic products the farm has to offer. The Dairy Bar is open daily from 11am to 5pm; seats tend to get scarce during Friday farmers’ market hours, but shoppers can grab pints to go from the onsite farm store and Loft restaurant.
Details: 9101 Moore Rd.; 317-733-1700; tpforganics.com
Lick
Since founding Lick in 2010, sisters Kelly Beerbower and Meredith Kong have garnered lots of word-of-mouth buzz for their herb-and-spice-infused artisan ice creams at the Broad Ripple and Indy Winter farmers’ markets (local distributors like MacNiven’s and Eggshell Bistro are just two local establishments that carry the company’s organic products). Creative flavor combinations are where the whole operation shines brightest—think epicurean interminglings like milk chocolate goat cheese, honey lavender, candied pecan gorgonzola and Toffee Wee Mac made with Sun King Scottish ale.
Details: Various outlets; lickicecream.tumblr.com
Try Lick’s artisan ice cream in an organic waffle cone. Photo courtesy of Lick.
Ludwig Farmstead Creamery
Expanding upon a recently launched line of raw-milk cheeses, Zionsville dairy king Fons Smits has now introduced a dreamy dark chocolate ice cream he has developed for Ludwig Farmstead Creamery, with vanilla and additional flavors on the way. Fons puts the spotlight on fresh, natural flavors by focusing on just a few select high-quality ingredients and eschewing stabilizers. And, because his ice cream isn’t whipped with air, each densely delicious scoop packs a seriously satisfying punch. Fons’ fans can currently find his creamy creations at Patrick’s Kitchen and Drinks in Zionsville, with more distribution outlets to come.
Details: Various outlets; ludwigfarmsteadcreamery.com
BRICS
Since 2010, the Monon Trail–adjacent Broad Ripple Ice Cream Station has made its home in the charming historic Monon Railway Station, formerly the Whistle Stop. South Haven, Michigan–based Sherman’s supplies the ice creams, and the spacious deck makes a perfect perch for people watching over generous scoops of fudge-rippled yellow cake batter or Broad Ripple Blackberry. (Frozen yogurt, lactose-free and soy milk selections are also available.) For customers who can’t settle on one of the three dozen or so tempting flavors, the “Tour de BRICS” sampler provides scoops of any four. Bonus: BRICS follows sustainable business practices by offering fairtrade coffees and teas, using recyclable paper products and serving ice cream in reusable ceramic dishes with metal spoons.
Details: 901 E. 64th St.: 317-257-5757; bricsindy.com
Auntie Em’s Frozen Custard and Cupcakes
At the opposite end of the Monon in Carmel’s Arts and Design District, newcomer Auntie Em’s is quickly gaining a fan base for its secret-family-recipe frozen custard and homemade waffle cones. The shop opened last September and offers a rotating selection of at least eight flavors daily. Chocolate and vanilla are always on the menu, but black raspberry and lemon are also proving popular choices. In addition to cups and cones, Auntie Em’s serves cookie sandwiches, flavored Cokes made to order and “torpedoes”—sinfully good custard confections with a choice of mix-ins blended right in.
Details: 111 W. Main St., Ste. 130, Carmel; 317-846-4100, auntieemscustard.com
The Chocolate Moose
This venerable Bloomington ice cream stand draws a steady line of customers on summer nights, who walk away with giant fist-sized scoops, tall torches of soft-serve, sundaes, parfaits and candy-studded Blizzes.
If dairy is a deal breaker for you, the Chocolate Moose has you covered with vegan ice cream in chocolate, vanilla, strawberry and cinnamon sugar, just the first of the new flavors planned for this summer. The homemade dairy-free batches get their creaminess from coconut milk, and almond milk is used to make a shake or a Blizz.
On the other end of the spectrum is another new arrival: sausage ice cream. Yes, sage-andmaple sausage from a local butcher is really simmered in milk to impart it with flavor. Try a scoop on top of a vegan breakfast waffle at the Bloomington Community Farmers’ Market on Saturdays.
Details: 401 S. Walnut St., Bloomington; 812-498-0030; chocolatemoosebloom ington.com. Also sold at Bloomingfoods stores (bloomingfoods.coop) and the Bloomington Community Farmers’ Market (Bloomington.in.gov/farmersmarket).
Broad Ripple Blackberry is a favorite flavor at BRICS on the Monon Trail. Photo by Nathan DuBow.
liquid assets
Things Are Looking UPLAND
For Bloomington brewing company, craft beer and local food go hand in hand
BY KEITH ROACH
PHOTOS BY CHELSEA SANDERS
It’s a perfect day for a cookout. Korean-cut beef short ribs are on the grill and sides are nearby. Blackberry pie warms in the sun and goat cheese sorbet is on ice. And, fittingly, beer is plentiful.
Upland Brewing Company’s executive chef, Seth Elgar, is at the helm of this summer picnic, unfolding on the farm of Upland’s president, Doug Dayhoff. Grab a plate and get to know the people behind it all.
It’s a rare and delicious thing when a brewery gets its beer and its food right.
Upland Brewing Company, the craft brewery and restaurant based in Bloomington, is such a place, where the macaroni and cheese is as revered as the Wheat Ale from which it’s made.
There is an ever-widening circle of ways to try Upland’s beer— sampled at Upland’s tasting room in Indy near Broad Ripple, pulled from the taps at Lucas Oil Stadium, offered at bars and stores throughout the state—but there is just one place to taste that union of beer and food: at the brewpub in Bloomington.
Upland executive chef Seth Elgar relies on relationships with local growers and farmers to steer the menu when possible. The menu spans pub favorites like breaded pork tenderloins and entrees such as enchiladas with mole sauce, plus specials like Korean-cut short ribs.
“Not everything needs to be deep-fried to be beer friendly,” Elgar says.
INDEPENDENT AND IRREVERENT
Founded in 1998, Upland brews seven year-round beers—including the popular wheat and IPA—and more than a dozen seasonal and special beers that are sold, in bottles and on draught, in Indiana, Louisville and southern Wisconsin. It also has a line of Belgian sour ales, whose signature tart flavors come from fermenting with a variety of yeasts and bacteria in oak barrels for a year or more.
The company’s name comes from the Norman and Crawford uplands—geologists’ terms for two of the southern Indiana areas that glaciers didn’t flatten. Nestled in Bloomington’s rolling hills are the original brewery and brewpub, on 11th Street just a few blocks off the downtown square.
The Upland crew is serious about making exceptional beer and food. Head brewer Caleb Staton is an Indiana Artisan, a designation for the premier food and beverage producers and artists in the state.
But they have plenty of fun too. Case in point: the smile-inducing name of their brown ale, Nut Hugger. The label features a squirrel sipping a pint.
“We don’t want to lose being independent and irreverent,” says Dayhoff, one of the members of a small partnership group that bought the business in 2006. “We don’t want to lose the part of our character that makes us special. That’s what’s enabling our growth.”
Clockwise from top left: Upland president Doug Dayhoff and his wife, DeeDee; Upland's executive chef, Seth Elgar; farmers (from left) Diana and Dave Fischer of Fischer Farms, Deryl Dale of Harvest Moon Flower Farm, Teresa Birtles of Heartland Family Farm, Linda Chapman of Harvest Moon; Upland beers.
GROWING UP AND OUT
Over the last 5½ years, Upland’s business has tripled. In 2011, Upland produced just under 10,000 barrels of beer.
Its beers have snagged a variety of awards and make cameos on “Parks and Recreation,” the NBC show about a fictional Indiana town––when the characters drink beer, Upland bottles are in their hands. Now as popular as it’s ever been, Upland is expanding, a move that will make the beer company a regional player.
This summer Upland is shifting production of its traditional ales and lagers to a refurbished 37,000-square-foot plant on Bloomington’s west side. At first the new brewery will have an annual capacity of about 18,000 barrels, but there will be room to expand further and produce up to 50,000.
The 11th Street location will be renovated late this year or early next. A larger kitchen and additional seating will serve more customers, and a new outdoor music pavilion will host large events. Upland will also build a barrel cellar and increase production of its sours.
“Normally, when you grow you have to compromise,” Dayhoff says. “On both the beer side and the restaurant side, we’ve said not only that we won’t compromise, but we’ll get better at our values and authenticity than before.”
Those values include being sustainable and buying local.
FROM THE FARM
Seth Elgar became Upland’s executive chef in early 2011. A farmraised Hoosier whose culinary education took him to Chicago’s Kendall College and to France, he’s strengthened Upland’s commitment to local sourcing.
Upland gets produce from Heartland Family Farm in Bedford and Sun Circle Farm in Paoli, herbs and spices from Harvest Moon Flower Farm in Spencer, cheese from Capriole in Greenville, beef and pork from Fischer Farms in Jasper and poultry from the Butcher’s Block in Bloomington—to name but a few.
Each week Elgar shops at Bloomington’s farmers market, but he’s also trying some new, more innovative sources. On the roof, near the water-heating solar panels, Upland is starting a garden. And, this spring, the brewpub began buying pigs from WE Farm that were fed Upland’s fruit and vegetable scraps.
The innovation continues in the kitchen.
Diners sitting inside or on the patio can get tried-and-true breaded tenderloins, but they can also order a seitan tenderloin. And pretzel twists from the Bloomington Bagel Company, served with Wheat Ale cheese sauce and Helios Pale Ale mustard. And porter chocolate cake, made with Upland’s Bad Elmer’s Porter.
Elgar and his staff experiment with weekly specials and seasonal items, too. After an Upland employee returned from a trip to Kenya, the restaurant served Kenyan specials for two weeks.
CHEERS TO COMMUNITY
When Teresa Birtles, owner of Heartland Family Farm, goes to Upland after the Bloomington farmers market, she enjoys seeing farms she knows on the menu.
“It’s just delightful to feel like you’re a part of other people’s lives,” she says. “It builds cohesiveness in the community.”
Upland also builds community by sponsoring events like festivals, concerts and fundraisers for causes like the Sycamore Land Trust. At the annual Tour de Upland, scheduled for Aug. 18 and 19, attendees gather in Brown County for a weekend of cycling, beer, food, music and camping. And Upland will host two Oktoberfest celebrations this fall, one in Bloomington and the other in Indy’s Military Park.
“Beer, music, being outside—they’re all things that go well together,” Elgar says. “We try to do that whenever we can.”
Details: Upland Brew Pub and Brewery: 350 W. 11th St., Bloomington; 812-336-2337. Upland Tasting Room: 4842 N. College Ave., Indianapolis; 317-602-3931. uplandbeer.com
Upland’s Perfect Summer Picnic
Whether it’s your first cookout of the summer or your 10th, this menu of Korean short ribs and sides is bound to impress.
Behind it all is Seth Elgar, the executive chef at Upland Brewing Co. brewpub in Bloomington.
The main dish is Korean beef short ribs. These aren’t the barbecue-slathered slabs you’re used to. They’re cross-cut, so there’s more meat than bone, and an outstanding marinade of Asian pears, mirin, honey, ginger and Korean chili flakes imparts a sweet and tangy flavor. (Elgar occasionally offers Korean ribs on special at Upland.)
The beef is sliced and tucked into lettuce leaves with kimchi, then paired with picnic-perfect sides like carrot-and-radish slaw and fennel salad. And the big finish: blackberry pie with goat cheese sorbet.
Elgar invited some very special guests to his cookout: the farmers who had contributed ingredients for the meal.
At the table were Dave and Diana Fischer of Fischer Farms in Jasper, who provided the beef short ribs; Teresa Birtles of Heartland Family Farm in Bedford, who provided produce; Linda Chapman and Deryl Dale of Harvest Moon Flower Farm in Spencer, who provided herbs (and flowers for the table).
Here, Elgar shares his recipes for an inspired backyard picnic.
“We don’t want to lose the part of our character that makes us special. That’s what’s enabling our growth.”
KALBI
These kalbi, or Korean beef short ribs, build incredible flavor while they marinate for three days. But once they touch the grill, they’re quick-cooking.
Ask your butcher for Korean-cut short ribs, which are thin and crosscut—Elgar sources his from Fischer Farms. After you pull the ribs from the grill, cut the beef in thin slices away from the bones. Tuck the slices into lettuce wraps with kimchi (recipe on page 16) and eat them like a taco.
Recipe by Chef Seth Elgar Serves 6
1–2 Asian pears (use one softball-size pear or two baseball-size pears)
¾ cup soy sauce
¾ cup mirin (Japanese rice wine) or sweet white wine
3 tablespoons minced garlic
½ white onion, chopped
1½ tablespoon minced ginger
3 tablespoons brown sugar
1½ tablespoons honey
1½ tablespoons sesame oil
2 tablespoons Korean chili flakes
1 teaspoon black pepper
5 pounds of Korean-cut beef short ribs
3 tablespoons sesame seeds
Leaf lettuce, for making lettuce wraps
1.To prepare the marinade, cut all the usable fruit from the cores of the pears. In a blender or food processor, combine pears and all other ingredients except the short ribs, sesame seeds and leaf lettuce. Blend until smooth.
2.Transfer marinade to a large bowl and stir in sesame seeds.
3.Dip each rib slice in marinade and place it in a nonreactive container (stainless steel, food-grade plastic or glass). Stack ribs in the container, leaving a bit of space between each.
4.Pour remaining marinade over the beef and place it in the refrigerator.
5.Marinate beef for at least 3 days, up to 6 days.
6.Each day, transfer ribs to a new container, reversing their order (top becomes bottom) to ensure beef is evenly marinated.
7.Before cooking beef, wipe all marinade from ribs. Heat grill to high heat. Cook beef to medium doneness and remove them from grill.
8.Allow beef to rest for 5 minutes. Then, with kitchen shears, cut along the fat seams and the bone structure. Cut the pieces of meat into strips that will fit into the lettuce pieces.
9.Assemble lettuce wraps like a soft taco, with the grilled beef, as well as kimchi or other pickles and slaws.
“Not everything needs to be deep-fried to be beer friendly.”
KIMCHI
In Korea, this fermented slaw is a ubiquitous all-purpose condiment. While aging, kimchi develops an incredibly complex flavor and a kick, making it the perfect accompaniment to Korean short ribs in lettuce wraps.
It’s good for up to six months in the fridge, so make a big batch and store it in four quart-size canning jars. Then you’ll have it on hand to enjoy all summer long in a variety of ways—on tacos, with fried eggs or with almost anything that comes off the grill.
Elgar uses Napa cabbage from Heartland Family Farms, sweet potatoes from Sun Circle Farms and ginger and garlic from Harvest Moon Flower Farm.
Recipe by Chef Seth Elgar
Makes 4 quarts, enough for 12–16 people
8 cups cold water
1 cup plus 1 tablespoon kosher salt
2 heads Napa cabbage
1 head garlic, sliced
1½-inch ginger segment, peeled and grated
¼ cup fish sauce
1 daikon (6–8 inches long), peeled and julienned
1 bunch scallions, cut thin
1 cup Korean chili powder
1 teaspoon sugar
2 carrots, shredded
1 large sweet potato (about 1 pound), peeled & grated
3 leeks, whites julienned
8 anchovies
4 to 5 large shallots (about 2 cups), sliced thin
1.Make a brine: Bring the water to a boil, then dissolve the salt. Cool brine to room temperature.
2.Prepare cabbages by peeling off bad exterior leaves. Quarter cabbages, making sure to keep some of the core in each piece. Soak cabbage in salt water for 4 hours, weighted down with ceramic plates.
3.Combine all remaining ingredients into a paste. Mix by hand (wear latex gloves).
4.Remove cabbage from brine and wring out excess water.
5.Starting from the outside working toward the interior, smear each layer of cabbage with the paste.
6.Pack cabbages into containers that are glass, stainless steel or foodgrade plastic (not disposable plastic containers, or Tupperware).
7.Age the kimchi in a cool, dark place (ideally around 45–55°) such as the basement for 1 week.
8.After aging, cut the core from each quarter of cabbage and discard.
9.Cut each quarter into six or more pieces, depending on size, and pack mixture into 4 clean quart-size canning jars.
10.Refrigerate jars of kimchi. It is good for up to 6 months.
SWEET POTATO PICKLES
Pickling is a great way to keep sweet potatoes on the table through summer. This recipe calls for a vibrant brine infused with allspice, cloves, star anise and cinnamon.
Note that you’ll need to make a spice sachet using cheesecloth and butcher’s twine (or uncolored cotton thread).
Like the kimchi, these sweet potato pickles are good for 6 months, so make a large batch and keep some on hand for the next cookout or two.
Recipe by Chef Seth Elgar Serves 10–12
1 orange
4 large sweet potatoes
8 whole allspice berries
3 whole cloves
3 whole star anise
1 tablespoon pink peppercorns
2 Ceylon cinnamon sticks
2 cups cold water
2½ cups rice vinegar
½ cup sugar
1 cup brown sugar
¼ cup kosher salt
1 large red onion, sliced
1.Using a vegetable peeler, remove exterior peel of the orange, avoiding as much of the pith as possible. Set zest aside.
2.Cut orange in half and juice it into a small bowl.
3.Peel sweet potatoes and slice them ¼-inch thick on a mandolin.
4.Toast the whole allspice berries, cloves, star anise, peppercorns and cinnamon over medium heat until fragrant, about 2 minutes.
5.On a large piece of cheesecloth, place the toasted spices and the orange zest. Tie this into a sachet.
6.In a small pot, bring the water, vinegar, sugars, salt and orange juice to a boil.
7.In a nonreactive container (it will need a lid), combine sweet potatoes and red onion and place sachet on top.
8.Pour the hot brine over the top of the potatoes, onion and sachet, and use a couple of plates to submerge the mixture.
9.Allow the pickled sweet potatoes to sit in the refrigerator for at least 7 days. They are good for up to 6 months, but the sachet should be removed after 10 days.
FARMERS’ MARKET LEMONADE
Honey, mint, basil and ginger make this lemonade utterly addictive. Use your favorite local honey and herbs—Elgar sources from Hunter’s Honey Farm in Martinsville and Harvest Moon Flower Farm. Try the lemonade spiked with gin or vodka, too.
Recipe by Chef Seth Elgar Serves 8
⅔ cup honey
4 cups boiling water
½ cup mint, cut into chiffonade
½ cup basil, cut into chiffonade
⅓ cup ginger (a 2–3-inch segment), peeled and sliced thin
⅔ cup fresh-squeezed lemon juice (from about 3 lemons)
3 cups ice water
1.Dissolve honey into the boiling water, then stir in mint, basil and ginger. Allow to stand for 2–3 minutes.
2.Stir in lemon juice and ice water.
3.To serve, pour into glasses with ice.
Sweet Potato Pickles being passed at Upland Brewing Co.’s summer picnic.
CARROT & RADISH SLAW
A sweet-and-sour vinaigrette made with local cider vinegar dresses this slaw, which brings together carrots, Korean pear, red radishes and daikon radishes (also known as Japanese radishes— spot them at the market by looking for long white roots that look like jumbo carrots).
Elgar sources daikon from Sun Circle Farms and cider vinegar from Musgrave Orchards.
Recipe by Chef Seth Elgar Serves 6
½ cup cider vinegar
½ cup sugar
½ teaspoon kosher salt
½ teaspoon mustard powder
½ teaspoon celery seed
⅓ cup canola oil
1 medium daikon radish, diced into ¼-inch pieces
½ of a white onion, diced into ¼-inch pieces
½ of a Korean pear, julienned
8 medium carrots (about ¾ pound), carrots
½ pound red radishes, shaved thin
1.Combine vinegar, sugar, salt, mustard powder and celery seed in a mixing bowl. Whisk to incorporate, then whisk in oil.
2.Cut daikon, onion, pear, carrots and radishes and add each, one at a time, to the vinegar and oil mixture, making sure to mix well each time to prevent oxidization of the produce.
3.The slaw can be served immediately, but for best results let marinate for 2–3 hours before serving.
FENNEL SALAD
Fennel and orange mingle with chives, tarragon and parsley for an aromatic side dish that you’ll make again and again this summer.
Recipe by Chef Seth Elgar Serves 6
2 large oranges
2 tablespoons sherry vinegar
1½ tablespoons Dijon mustard
1 tablespoon local honey
Kosher salt and black pepper, to taste
Olive oil, about 4 tablespoons
1 fennel bulb, sliced very thin
2 large shallots (about 1 cup), sliced very thin
½ cup roasted red pepper, diced into ¼-inch pieces
1 tablespoon flat leaf parsley, cut into chiffonade
1 teaspoon tarragon, cut into chiffonade
1½ tablespoons chives, sliced thin
1 teaspoon minced garlic
½ cucumber (peeled, split lengthwise, seeds scooped from the interior, sliced thin in half-moon slices)
1.Supreme the oranges: Cut of the top and the bottom of the fruit. Cut the peel and pith off of the fruit from top to bottom, working your knife along the curve of the orange. Cut segments free from the connective membrane. Reserve 1½ tablespoons of juice, squeezed from the remaining core of the oranges.
2.Whisk together vinegar, mustard, honey and reserved orange juice. Season well with kosher salt and ground black pepper.
3.While whisking this mixture, drizzle in olive oil slowly. The vinaigrette will emulsify when the proper amount of oil is present (approximately 4–5 tablespoons).
4.Combine orange segments and remaining ingredients together and toss gently with half of the sherry vinaigrette. Add more vinaigrette as needed.
5.Season salad to taste with salt and black pepper.
GOAT CHEESE SORBET
This recipe is an adaptation of one found in Jeni’s Splendid Ice Creams at Home. Author Jeni Britton Bauer owns eponymous (and superb) ice cream shops in Columbus, Ohio.
Elgar’s version highlights top-notch chèvre from Capriole, the goat cheese farm in Greenville. He also suggests using whole milk from Traders Point Creamery in Zionsville for this recipe.
Recipe by Chef Seth Elgar Serves 8
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
4 ounces (about ½ cup) Capriole chèvre (goat cheese)
1½ ounces (3 tablespoons) cream cheese, at room temperature
½ teaspoon kosher salt
⅔ cup sugar
3 tablespoons agave nectar (use the light variety, not amber)
1.Combine 2 tablespoons of the milk with cornstarch in a small bowl to make a slurry.
2.In another bowl, combine chèvre with cream cheese and salt.
3.Bring remaining milk to a boil with the sugar and agave nectar. Boil for 4 minutes (don’t let the liquid boil over).
4.Whisk in the cornstarch slurry and bring liquid back to a simmer. Cook mixture for an additional 2 minutes to ensure that it has emulsified.
5.Remove milk mixture from stove and pour it slowly into the bowl with the goat cheese mixture, whisking to combine them. If bowl wobbles, place a damp towel under it for traction.
6.Once all ingredients have incorporated, set bowl in an ice bath to cool. (To make the ice bath, place ice and water in a mixing bowl that is larger than the bowl you are cooling.)
7.Once the mixture is at or below room temperature, refrigerate it overnight.
8.The following day, or up to 2 days later, run the mix through an ice cream maker, following the manufacturer’s directions, until it is frothy and thick.
9.Transfer the sorbet to another container and freeze for at least 2 hours before serving.
10.To make scooping easier when serving, let the ice cream scoop stand in hot tap water for several minutes first, and between scoops, too.
OLD-FASHIONED PIE DOUGH
No shortcuts here—this is real pie dough made with pork lard, and it will have everyone asking for the recipe. Elgar sources lard from Fischer Farms and cider vinegar from Musgrave Orchards. Fill the crust with blackberry filling and top individual slices with goat cheese sorbet (recipes follow) for a memorable finale.
Recipe by Chef Seth Elgar
Makes enough dough for two pies with lattice tops
4 cup unbleached all-purpose flour
1 teaspoon baking powder
2 teaspoons kosher salt
1⅔ cups pork lard (refrigerated for at least 1 hour)
½ cup cold water
1 egg, beaten
1 tablespoon cider vinegar
Melted butter and sugar
1.Combine flour, baking powder and salt in a large mixing bowl.
2.Add lard and incorporate it by hand until the mix is similar to coarse cornmeal in size.
3.In a separate bowl, combine the water, egg and vinegar, and whisk well to incorporate.
4.Add the liquid to the dry mix and knead by hand until a smooth dough forms.
5.Divide dough into 4 evenly sized pieces and refrigerate for at least 2 hours. This dough, if wrapped tightly with plastic film, can last up to 3 days in the refrigerator or up to a week when frozen.
6.When ready to assemble a pie, roll out a dough ball on a well-floured surface. Roll out a 12–inch circle to fill a 9–inch pan.
7.Rub the inside of the pie pan with room-temperature butter and lay dough sheet across the pan. Press to line the pan.
8.Pierce bottom of dough several times with a fork or a paring knife to keep it from rising and bubbling in the oven. Add the blackberry pie filling (recipe follows).
9.A second piece of reserved dough can be used to create a lattice top to the pie. Roll the dough out just as you did for the bottom crust. Cut dough into ½- to ¾-inch strips and weave them across the filling. Crimp the edges into the bottom crust.
10.Brush top of lattice with melted butter and sprinkle with sugar.
11.Bake pie in a preheated oven at 450° for 10 minutes. Turn oven down to 350° and bake for another 20–25 minutes, rotating it 2 or 3 times.
BLACKBERRY PIE FILLING
Recipe by Chef Seth Elgar
Makes enough to fill 1 pie
1 quart fresh blackberries
1 cup sugar
¼ teaspoon kosher salt
1 lemon, zested and juiced
½ cup unbleached all-purpose flour
1.Place blackberries, sugar, salt and lemon zest and juice in a bowl. Toss to coat evenly.
2.Add flour and toss to coat again.
worth the trip
BY CHRIS COLLINS ILLUSTRATIONS BY JULIA RICKLES
Of all the reasons to grab a local pint, perhaps this is the most obvious: Tons of really good beer is made right here in our backyard. Half the fun is seeing where it all happens—you know, meeting the brewer, nosing around the equipment, sampling and taking home a growler to share with friends—which is why Edible Indy created this guide to breweries in Indianapolis and beyond.
It includes the newbies, up-and-comers and old favorites—even a few chains with their own brewmasters on site. To help you make the most of each visit, we’ve indicated where you’ll find patio seating, facility tours and food trucks waiting outside.
Wondering what pints to try when you get there? Recommendations from our beer critics will point you in the right direction.
Cheers!
1. GRANITE CITY FOOD & BREWERY
150 W. 96th St., Indianapolis; 317-218-7185; gcfb.net
When it comes to its beer, Granite City is part chain, part local. Corporate headquarters starts the brewing process, and each store then completes the fermentation onsite. Even so, we would still say that a beer called Brother Benedict’s Bock is more interesting than a Bud. Of particular note at this far Northside locale is the head brewer’s enthusiasm for the summer shandy—a beer and lemonade mix probably created after a hot day outside when all that was in the fridge was a little of each. Enjoy one on Granite City’s soon-toexpand patio.
2. BROAD RIPPLE BREWPUB
842 E. 65th St., Indianapolis; 317-253-2739; broadripplebrewpub.com
Indy’s oldest brewpub is the best of all-weather worlds—a warm, cozy pub to quaff a pint on a cold winter’s night, and a vibrant patio scene for a summertime beer and some Monon Trail peoplewatching. New this summer is their Aboriginale—a pilsner-style lager using Australian Galaxy hops that’s great for the latter. The Brewpub now also offers its beer in plastic growlers, a boon to bicyclists who like to break even, calorie-wise.
Critic’s pick: Try the Lawnmower Pale Ale, an easy-drinking golden ale. The initial malt sweetness is balanced by a soft bitterness in the finish. Subtle fruity esters add some additional flavor. It finishes just dry enough to balance the malt and make you want more. It’s the perfect beer for a hot summer day—especially after cutting the grass, as the name suggests.—R.S.
1011 E. Westfield Blvd., Indianapolis; 317-255-0978; bruggebrasserie.com
Brugge has cornered the classic handcrafted Belgian beer market like no other in town. Known for its potent yet smooth Tripel de Ripple (10% alcohol, limit two), Brugge beer has been steadily showing up in local restaurants and retailers statewide. The double-decker patio offers a nice Broad Ripple perspective while sipping a Gato del Sol IPA and munching on the must-have cone of pommes frites.
Critic’s pick: My favorite this time of year is a sour style beer called Pookah. Pookah is made with fresh boysenberries and uses a special type of yeast that leaves a dry and sour finish. This is as refreshing as lemonade on a hot summer day.—M.R.
4. BIER BREWERY & TAPROOM
5133 E. 65th St., Indianapolis; 317-253-2437; www.bierbrewery.com
The 2011 Indiana State Fair Champion Brewery sits at a unique spot between Allisonville Road and Binford Boulevard. But once you find it, you’re likely to hang out for a while enjoying a wider array of beer than you’d find at most of its brewing brethren. In March alone, Bier released nine new beers, including an eminently drinkable cream ale—perfect on a summer day. Bier offers special pint nights, has space for private events and has become a food truck destination.
5. BARLEY ISLAND BREWING CO.
639 Connor Street, Noblesville; 317-770-5280; barleyisland.com
After closing its Broad Ripple location, Barley Island has concentrated its efforts on the original Noblesville location, just off the downtown square. It has a “small town” feel while offering decidedly sophisticated brews, and the restaurant and its outdoor patio will be smoke-free starting July 1. Check out the new Damien Belgian Golden Strong this summer—and at 8.4% alcohol, probably one goblet of this is all you’ll need.
Critic’s pick: Dirty Helen Brown Ale is sweet and malty, but light enough for even the hottest of summer days. You can’t go wrong with this beer and some barbecue.—G.R.
6. THR3E WISE MEN BREWING CO.
1021 Broad Ripple Ave., Indianapolis; 317-255-5151; thr3ewisemen.com
Sporting a classic lodge feel inside, Thr3e Wise Men microbrewery is part of the Scotty’s Brewhouse empire. On nice days, the long strip of outdoor seating fills up fast, so grab a good summery choice like the Snow Bunny Blonde inside and put your name in. You can expect great pizza and decadently salted free popcorn, too. (Beer helps with that.) Stop in on Fridays to get your growler refilled for $8. Kidfriendly, too: they eat for free on Mondays.
Critic’s pick: Centennial Martyr Double IPA has fruity and spicy aromas and a lot of malty flavors. At around 8%, this one is at the higher end of the alcohol scale. —G.R.
7 & 16. UPLAND BREWING CO. and TASTING ROOM
Tasting room: 4842 N. College Ave., Indianapolis; 317-602-3931, uplandbeer.com
Upland’s Indy store sits in the heart of burgeoning SoBro (south Broad Ripple) at 49th and embodies a true tasting room—collegestyle furniture, board games and a coffeehouse vibe. There’s sitting space towards the back of the store, and even a small patio for al fresco sipping. Upland is as committed to their community as they are to a great product.
Brewery and restaurant: 350 W. 11th St., Bloomington; 812-3362337; uplandbeer.com. Meanwhile, at Upland’s brewery and restaurant in Bloomington, a large patio awaits—and you won’t find a better place to perch on nice days with a pint of wheat ale or IPA. The laid-back restaurant dishes up elevated pub food indoors and outdoors, and local ingredients are used throughout the menu.
Critic’s pick: Wheat beers are a summertime staple, and Upland’s version is very refreshing. This cloudy brew has a Belgian twist and a lot of citrus notes.—G.R.
8. TRITON BREWING CO.
5764 Wheeler Rd., Indianapolis; 317-735-2706; tritonbrewing.com
Though a relative newcomer, Triton is turning beer snobs’ heads with top-quality microbrews and a community-based approach to not just its business, but beer overall. Located in a quickly developing area of Fort Benjamin Harrison, Triton’s beer lineup targets the sophisticated palate, while being very inviting to newbies. With a different food truck nearly every day (open Wednesday through Sunday), you’ll always find something interesting at Triton. Family friendly, and flat screens are always tuned to one game or another.
Critic’s pick: Magnificent Amber, an American amber ale, is a well-balanced, medium-bodied, copper-colored beer with toasty and caramel malt flavors, a citrusy and floral hop character and soft fruity esters for added depth. This beer finishes semi-sweet with some residual sugar, but it is still dry enough to be refreshing on a summer day. This is a flavorful beer that perfectly balances malt and hops.—R.S.
9. FLAT 12 BIERWERKS
414 N. Dorman St., Indianapolis; 317-635-2337; flat12.me
Tucked away between two one-way streets on the near eastside, Flat 12 has become something of a Sunday destination for craft beer lovers citywide. It was an early adopter for the food truck/microbrew scene, and with an expanded patio and tasting room, head brewer Rob Caputo and team offer a potent combination of delicious beer, a foodie partnership with nearby Smoking Goose and acoustic entertainment.
Critic’s pick: For a very drinkable hop-focused beer, try Walkabout Pale Ale. A spicy, citrusy and earthy hop aroma greets the nose initially, setting the stage for a similar hop flavor. A sweet malt character is there for balance. A dry bitterness lingers into the finish with a wonderful residual hop flavor.—R.S.
10. RAM RESTAURANT & BREWERY
140 S. Illinois St., Indianapolis; 317-955-9900. Also 12750 Parkside Dr., Fishers; 317-596-0079. theram.com
While Ram is a mostly Midwestern chain, downtown Indy’s locale is looking far to the south for one of the more interesting beer promotions we’ve seen. Starting in May, the End of Days series celebrates the Mayan calendar’s dire warnings on the end of time. Head brewer Andrew Castner plans four to five big imperial beers, all designed to age properly for a huge party on Dec. 31. A decent-sized patio awaits downtown, while even more al fresco seating is offered at the Fishers location. It’s the end of the world as we know it, but we’ll feel fine.
Critic’s pick: This time of year, I really enjoy the Big Horn Blonde. It is lower in alcohol, but it still has a wonderfully refreshing bite to it. This is a great beer that is very conducive to conversation, and will please both men and women alike.—M.R.
11. SUN KING BREWERY
135 N. College Ave., Indianapolis; 317-602-3702, sunkingbrewing.com
By now, you may have already tasted the phenomenon that is Sun King, known for packaging its house beers in cans and for turning out a slew of seasonal and specialty brews, like summer’s Popcorn Pilsner. Their beer is practically everywhere, and on any given Thursday or Friday the tasting room takes on a party vibe. Though it’s a bit of a destination, you can usually find something going on at the brewery, whether it’s a beer tapping, a film festival or a DJ. The Sun King crew stays very connected to the community; keep up with their amazingly busy schedule at the website.
Critic’s pick: Osiris Pale Ale is perfect for the pool, festivals or cheering on the Indians (Sun King is now the official craft beer of the Indians, in fact). The cans can be brought where glass isn’t permitted.—G.R.
12. BLACK ACRE BREWING CO.
5632 E. Washington St., Indianapolis; 317-219-6266; blackacrebrewing.com
Irvington’s long-awaited microbrewery has arrived, in every sense of the word. The small-batch artisan brewery (only three barrels) sits right along the “strip,” offering its creative seasonal flavors and a rotating roster of the best local microbrews in one of the city’s most gorgeous taprooms. Black Acre’s first batch of brews—the Green Tea Pale Ale and Robust Porter—hit pint glasses in late April, and Apricot Wheat and Watermelon Wheat are on tap for summer.
13. ROCK BOTTOM RESTAURANT & BREWERY
10 W. Washington St., Indianapolis; 317-681-8180. Also 2801 Lake Circle Dr., Indianapolis; 317-471-8840. rockbottom.com
If you’re strolling around downtown on a summer day, you’re likely not far from one of the better urban patios on which to sip a cold beer. And that patio is expanding this summer. Along with the corporate office’s official beers that each store must produce, local brewers at the downtown and Northside locations can add their own signature to the Rock Bottom lineup. Patio full? Grab a growler for a cookout and enjoy on yours.
Critic’s pick: The Kölsch is a great summer thirst quencher and a good example of a traditional German Kölsch, which is only brewed in Indianapolis’ sister city, Cologne, Germany. This light-bodied golden ale has more malt flavor than traditional American lagers, and subtle, fruity pear-like esters also add character. It finishes with a crisp, dry bitterness.—R.S.
1301 Barth Ave., Indianapolis; 317-493-1410; fountainsquarebrewery.com
If you could sum up Fountain Square Brewing Co. in one word, it might be funky—its “bullets” (half a growler), its décor, its customers. (About the only thing that’s not funky is the beer.) The brewery has a roadhouse feel; the ceiling is layered with rough tin siding, and the open garage door, lone pinball machine and outlaw country playlist create a rowdy space. They started serving in September, and have fit right in to the neighborhood ever since.
Critic’s pick: I’ve been very impressed with the Workingman’s Pilsner. This light lager will have the most appeal to fans of Bud, Miller and Coors products, but this is how a Pilsner should taste. This is very refreshing and would be perfect for any spring and summer activities.—M.R.
15. OAKEN BARREL BREWING CO.
50 N. Airport Parkway, Suite L, Greenwood; 317-887-2287; oakenbarrel.com
Opened back in ‘94, the venerable Oaken Barrel seems to be the place that keeps that little plaza going. If you’ve been to a beer fest in Indiana, it’s likely you’ve tasted one of their brews—Indiana Amber, Gnaw Bone, Razz-Wheat and Snake Pit have been there since the beginning. Beer geeks will rejoice in an expanded brewery and can enjoy the summery Uberweizen at any of their 15 outdoor tables.
Critic’s pick: Oaken Barrel makes a really phenomenal India Pale Ale (IPA) called Superfly IPA. Expect big and bitter flavors that range from sugar-coated grapefruit rind to resinous pine. Grab a pint out on the beer garden and take a growler of this bitter and refreshing IPA home with you.—M.R.
17. BLOOMINGTON BREWING CO.
1795 E. Tenth St., Bloomington; 812-323-2112; bbcbloomington.com
This brewpub, known as BBC, is one and the same with Lennie’s, a family-friendly pizza place, making it a destination for creativelytopped pies and craft beers. Or, snag a seat at the bar to survey the tanks (though much of its beer is now brewed at an off-site facility across town) and mull the nitro and hand-pull options that are offered. Ruby Bloom Amber is a reliable favorite, and fans of wheat ale should branch out to the limited edition Biere de Mars, a flavorful farmhouse-style beer with mild citrus notes.
18. CUTTERS BREWING CO.
812-335-2337; cuttersbrewing.com
Though this year-old Bloomington brewery isn’t yet open to the public, Cutters beer can be found in the area at restaurants, bars and liquor stores (look for the muted-yet-striking bottle labels by Bloomington illustrator Kurtis Beavers). Steady brews include Monon Wheat, Full Court Imperial IPA and Floyd’s Folly Scottish Ale, but experimental batches roll out from time to time.
19. BIG WOODS BREWING CO.
60 Molly Lane, Nashville; 812-988-6000; bigwoodsbeer.com
At this timber-frame brewpub tucked into downtown Nashville, the signature beer is a well-balanced hybrid called Busted Knuckle Ale— dark, rich and smooth with a sweet finish that’s built for summer or winter drinking. Burgers and pizza are offered at the brewpub, or take the group to the family-friendly Big Woods Pizza Co. next door. Big Woods brews a top-notch root beer, too.
20. POWER HOUSE BREWING CO.
322 Fourth St., Columbus; 812-375-8800; powerhousebrewingco.com
Columbus’ only brewery is housed inside Columbus Bar, with 20 taps devoted to beers from Indiana and beyond. A handful of the offerings are brewed in-house and have locally minded names—Diesel Oil Stout is a nod to Cummins, the diesel engine manufacturer, and Jack the Bum Pale Ale references a man from area folklore.
MEET OUR BEER CRITICS
Matt Robinson is a member of Hoosier Beer Geek (hoosierbeergeek.com), a social group and blog devoted to local brews. Gina Rakers is a member of Hoosier Beer Geek.
Ron Smith is a beer judge, educator, certified cicerone and a home brewer. Smith owns the Carmel marketing firm MarketWise Solutions.
Wild Things
BY SHAWNDRA MILLER
Farmer and forager Summer Cooper searches central Indiana for wild edibles. Photo by Leah Profancik Photography.
from the Good Earth
At a time when more and more people are passionate about locally sourced food, gathering your own— whether from your yard, a neighborhood park or wilder places—ranks right up there with growing your own.
During high summer, wild brambles droop with berries, pawpaws fall in the woods and certain weeds run roughshod over a cultivated garden. Riotous abundance aside, those who know how to look can find food just about anywhere, even growing in the cracks of a sidewalk. It turns out that some people are so in touch with nature’s offerings that the very ground beneath their feet can hold a smorgasbord.
Retiree Dan Anderson, a longtime Indiana Native Plant and Wildflower Society volunteer, puts it like this: “A lot of stuff, you walk on all the time and don’t realize it’s any good” to eat. The unruly corners of his own Castleton-area yard are the best places to find everything from mushrooms to berries to salad greens.
Foraging represents the ultimate in both local food and DIY ethos. In early spring, the Twittersphere is a-tweet with boasts of the firstfound ramps (wild leeks) and, on the culinary scene, people with a flair for finding and preparing wild foods are treated like rock stars.
More than Morels
For do-it-yourselfers, not only does foraged food have the bonus of being free, plucking young leaves from a basswood tree or sautéing a pan of wild-gathered daylily buds seems to feed more than a physical hunger. Herbalist Greg Monzel says that for him, foraging is an essential part of appreciating nature.
Near-Eastsider Monzel was just a boy when his dad and grandpa took him out searching for morels, now and then pointing out some other edible plant as an aside. At 12, he read the Euell Gibbons classic Stalking the Wild Asparagus and his eyes were opened. “I started with berries and moved on from there to ‘trail nibbles’— things you can pick and eat on a hike,” he says. As an adult he began to study the nutrition and sustenance side of foraging, along with his study of botany as an herbalist. Now, he searches out wild foods regularly—for their medicinal properties as well as edibility.
Meanwhile, young farmer Summer Cooper similarly started out berrying and mushrooming in the country, but her enthusiasm has carried her far since those days. Cooper began selling foraged foods at market alongside her Sunny Creek Farm produce last year, and found that many people were eager to try a taste. (Look for her cultivated and wild offerings at Carmel and Broad Ripple Farmers’ Markets as well as the City Market this summer.)
“There’s a whole world beyond blackberries and morels,” she says.
Hints of that world can be found on the menu of local establishments like The Libertine, The Local and Napolese Pizzeria. Shortseason items like ramps, redbud blooms, chanterelles and violets have all been featured at Napolese, where Chef Tyler Herald sometimes works his specials around Cooper’s foraged items. In summer, he might offer a mulberry cobbler or a tossed salad augmented with wild raspberries.
“I try to use anything I can get my hands on and I love getting it fresh,” he says. He appreciates foragers, saying, “I’ve hunted morels before and not been very successful—all I end up with is a couple hours walking in the woods. To me as a chef, I think it’s really cool and I definitely want to support it.”
The Need To Weed
Yet, as Anderson points out, you don’t have to go too far to find forage-worthy plants. Cooper lives west of Indianapolis on her grandparents’ farm, where there’s plenty of acreage to explore, and she does. Still, just walking out her front door provides a bounty: “To my left is sheep sorrel, there’s wood sorrel and of course there’s dandelions all through my yard.”
RAW-SOME MULBERRY PIE
Recipe courtesy of Greg and Colleen Monzel
Another name for this dish could be Matrimony Mulberry Pie, because it was what Colleen Donahoe Monzel made the first time she hung out with her now-husband, Greg. Colleen isn’t one to measure out ingredients, so feel free to approximate to your liking or use whatever amount of the ingredients you have on hand.
1 cup raw whole almonds ¼ cup chopped dates
4 cups fresh wild mulberries (or any other berry) 1 tablespoon psyllium husk powder Local raw honey, to taste
1. Prepare the raw whole almonds by soaking them in water overnight. The peels will pop off after soaking—use your hands to peel what doesn’t fall off naturally.
2. To make the crust: Mash together soaked, peeled, chopped almonds and chopped dates and press mixture in the bottom of a pie pan.
3. To make the filling: Blend mulberries, psyllium husk and honey in a blender. Pour the mixture into piecrust and let it sit in the fridge for an hour or two.
Every part of the dandelion is edible, in case you were wondering, and though the summertime flavors can run a tad bitter, leaves picked from a shaded plant might be less so. According to Monzel, who enjoys the ubiquitous dandelion all summer long, the blooms are rich in lecithin, which is brain food.
Hang around these folks for any length of time and you start to wonder if that irritating weed you’re constantly pulling from your flowerbed might actually be tasty. Purslane, for example, is a common weed that Cooper pulls from the fields and saves for the dinner table (see sidebar).
Indeed, a number of delicious wild plants are invasive. In rural areas, wild mints and parsnips grow ferociously, causing grief for many a farmer. Cooper laughs, “I feel like a lot of the things I get excited about, other people find a nuisance.”
Who hasn’t cursed the mess left by an exuberant mulberry tree? But pick those berries and you’ve got a treat straight from untrammeled nature, free of charge.
In fact, fans of foraging consider wild edibles a great untapped resource in troubled times. Cooper says, “You don’t have to spend a lot of money to eat well. Organic food has gotten really expensive and sometimes seems like something only the elite can afford. But you can go out and get all these nutritious foods for free in the wild.”
From Left: Elderberries can be foraged for jelly and pies; Cooper separates the edible stem from a Solomon's seal plant; Horsetail is used as an herbal remedy and can be dried for tea; Unripe black walnuts go in to a liqueur at the Libertine. Elderberry photo by Greg Monzel, others by Summer Cooper.
A SUMMERTIME SMORGASBORD
Curious about the wild edibles out there? Here’s a primer on what plants can be foraged in Central Indiana:
Berries For guidance on edible plants, nothing beats a personalized tour. Greg Monzel’s plant walks (monzelherbs.com) are popular initiations for the curious. (Monzel, who emphasizes that there are only seven plants in Indiana that can kill you, also recommends Bradford Angier’s field guide.) But one easy way to start foraging on your own is to scout out brambles at the edge of woodsy areas. Blackberries and raspberries grow extensively in the right conditions, and while the fruit may be slightly smaller and more tart than commercial varieties, you can’t beat the flavor burst—perhaps over ice cream or in a salad. Mulberries and serviceberries offer tremendous bounty; sweetness varies depending on the tree, so taste before you fill your bucket. Elderberries are sour but can be made into syrup, wine, jelly or pies. Fencerows and forests are a good place to look for this understory shrub; Monzel says he has seen elderberry clumps in Hamilton County “as large as your house.”
Pawpaws Also known as the “Indiana banana,” pawpaws are our biggest native fruit—a creamy, delicious relative of the jackfruit.
The rich tropical flavor reminds Monzel of “vanilla-banana-mango custard,” and he says the big seeds can be saved and made into jewelry. In late summer, look for pawpaw trees in forest clearings. Shaking the trunk will bring the barely ripe fruit tumbling.
Salad Greens If you garden, you can do as Cooper does and save purslane when you pull weeds. Succulent and tender, “it’s kind of like spinach but it grows in hot weather, when a lot of greens don’t grow very well,” she says. Young leaves of basswood or linden trees are among Monzel’s favorite greens. The heart-shaped leaves have a mild flavor and are quite tender if picked when small.
Daylilies Common daylilies grow prolifically along roadsides. Though some like to stir-fry them with other ingredients, Cooper likes the delicately flavored buds simply sautéed in olive oil with salt and pepper. Other uses include pickling, making fritters or drying and grinding as a cornstarch substitute. Open flowers can be stuffed like squash blossoms.
Chefs, Growers Pair Up For ‘Dig In’ Annual fest showcases Indiana food at its best
BY ERIN DAY • PHOTOS BY WHONSETLER PHOTOGRAPHY
It’s a date worth marking on your calendar now. Aug. 26 is the third annual Dig In, a food festival at White River State Park that connects Indiana chefs and growers with diners who like to know where their food comes from. It’s an event that is helping to both define and reflect Central Indiana’s food scene.
For the event, chefs collaborate with farmers and food producers to create dishes that highlight the farmers and producers’ ingredients, and hand out samples to the crowd. Indiana breweries and wineries also offer samples and sell by the glass. Talks by local food experts and live music from Indiana musicians round out the day.
For the $25 admission price, event goers can fill their bellies with samples from every booth. More than 25 food booths were present last year. The lineup of this year’s participating chefs and farmers and their sample dishes wasn’t set as of press time, but
Opposite: Bottom right: Gunthorp Farms pork tacos with all the fixins’ by Chef David Tallent of Restaurant Tallent in Bloomington.
Bottom left: Smoked turkey and ginger sausage with blueberry mostarda and root vegetable kraut by Chris Eley of Smoking Goose and Goose the Market in Indianapolis.
the flavor of the event can be gleaned from past offerings, which include
•Grilled bison tostada with lime-pickled cantaloupe, from chef Craig Baker of The Local Eatery and Pub and Cook’s Bison Ranch in Wolcottville.
•Duck and goat cheese dumplings with sweet and sour peach sauce, from chef Brad Gates of Brad Gates Catering and Maple Leaf Farms in Milford.
•Bread pudding with caramel sauce, from Keltie Sullivan Domina of Keltie’s Restaurant & Catering in Westfield and Big Brick House Bakery in Wabash.
The goal of the event is to educate Hoosiers about food that is grown and raised throughout the state, says Eric Freeman, director of Dig In. The samples showcase chefs’ talents and the quality of locally sourced ingredients, and also give home cooks ideas for using foods that might seem puzzling to prepare, such as bison.
“It is gratifying to see how many people are interested in Indiana food,” Freeman says.
Nearly 5,000 people attended last year’s Dig In and 5,000 tickets will be available for this year’s event.
The idea for Dig In dates back to 2008, when local chefs Thom England (an Ivy Tech Culinary Arts Instructor) and Neal Brown (of Pizzology and The Libertine) were inspired to give a summer food festival a local makeover.
Aaron Butts, the executive chef of Joseph Decuis, an upscale farm-to-fork restaurant in Roanoke, says the face-to-face interaction with diners that Dig In provides is key: Restaurants and producers gain new customers, and attendees get a chance to meet the farms that supply local restaurants.
“I’ve always found that people want to support local agriculture, they just have a hard time finding it,” Butts says. “The people who attend are already familiar with the Indy restaurants, but maybe not the farmers.”
Details: Info and tickets are available at digindiana.org; Tickets start at $25 and increase in price closer to the event, to $40 at the gate. VIP ticket is $60 and allows entry an hour before public opening at noon. $10 for children 10 and under.
edibleIndy
Last fall, we asked our readers to vote for individuals and businesses that are making significant contributions to our local food community. The results are in and we are proud to announce the winners!
“I really wanted to satisfy everyone with just one stop.”
Kris Parmelee was not always this into food. As a working mom of three boys, she often found herself with no time at the end of the day to cook a healthy meal. She and her husband got used to zigzagging around town, picking up fast food and carryout meals to satisfy all five palates in her family.
And she wasn’t happy about it.
“I really wanted to satisfy everyone with just one stop,” she says. “I wanted a meal that was homemade, healthy, calorie-controlled. Not these over-flavored, over-sauced meals we were eating.”
An idea was born. And like so many ideas, it was born out of necessity. Why not create a service that offers to-go meals for the health-minded?
day’s options include meat-based, vegetarian, gluten-free and kidfriendly entrees, along with in-season sides and desserts.
Sides and salads are about $4, with entrees ranging from $7 to $12. Portions are individually packaged and adorned with labels specifying cooking or serving instructions, following a list of ingredients. Special orders for larger quantities are available by calling ahead.
The seasons dictate her menu, and Parmelee relies heavily on local farmers, including Fischer Farms for beef and pork and FarmIndy (formerly Seldom Seen Farms) for produce.
“I try to use organic ingredients wherever I can, and local ingredients where it makes sense,” she says.
Picky home crowd inspires tasty takeout at Avec Moi
BY CAROLINE MOSEY • PHOTO BY CHRISTINA RICHEY
Today, Parmelee runs that service, called Avec Moi. She makes and sells to-go food on weekdays from her Broad Ripple storefront at 62nd Street and College Avenue.
As an avid recipe collector with a penchant for nutrition and simplicity, Parmelee has a knack for creating dishes that make people feel nourished. Her repertoire includes rich, creamy Butternut squash lasagna, Asian-style ribs, orange-pistachio bulgar, green salads topped with roasted red pepper vinaigrette, even heavenly coconut cake and fudgy brownies.
While Parmelee has no formal culinary training, she has exactly what she needs to create food that people want to buy: some trusted recipes, a passion for cooking and an approach to food that resonates with the people in her community.
“I like clean food,” she says. So she devised a plan to start cooking clean, healthy meals that people could buy and take home. In early 2011, she rented out space to cook at Indy’s Kitchen one afternoon a week, and would send emails to her friends and network about what dishes she’d be preparing and when they would be ready for pickup.
As her business began to grow, Parmelee decided to jump in with both feet. She left her job as a fundraising consultant to open an Avec Moi storefront last summer. She chose the name, which means “with me” in French, as she began sharing her passion for food with her customers.
Every weekday, Parmelee offers a variety of freshly prepared, organic, healthy and often local dishes. The menu is posted daily on her website, happygofoodie.com, and orders can be placed online with a selected pickup time, or called in, or picked up on the spot. Each
The kitchen at Avec Moi isn’t so different from the kitchen at the Parmelee house, where dinner needs to please some choosy eaters.
“While some kids are adventurous eaters, mine are not,” she says of her boys, ages 7–11.
Many of her kids’ favorite dishes are loaded with vegetables that Parmelee has learned to expertly “hide” by mixing them into sauces and ground meats. In the summers, her family spends much of their time poolside, enlisting the grill for cooking quick lunches and dinners.
“One of my favorite meals is grilling all kinds of different vegetables and stuffing them into a wrap,” she says. “I love to be creative on the grill.”
It’s this creativity and passion for simple flavors that continues to make people fall in love with her food. Speculating on the direction of Avec Moi, Parmelee says she would love to expand on the concept, possibly opening another location in the future. But for the time being, she intends to continue building on her original ideas and recipes, learning as she goes.
“The whole thing,” she says, “is one big experiment.”
Details:701 E. 62nd St., Indianapolis; 317-426-3853, happygofoodie.com.
Find Parmlee’s recipes for kid-friendly Mac and “Cheese” and Turkey Sliders at edibleindy.com.
summer 2012 edible events
JUNE
VINTAGE INDIANA WINE FESTIVAL
What: Indiana wineries offer samples of more than 200 varieties at this downtown fest with food and entertainment.
When: June 2, 11am–7pm
Where: Military Park, New York and West streets in downtown Indianapolis
Cost: $22 in advance; $25 at the gate; $10 for designated drivers; $5 for ages 6–20; free for ages 5 and under.
Info: www.vintageindiana.com
LITTLE RED DOOR COOKING DEMO
What: Little Red Door Cancer Agency in hosts cooking demos using local products every Wednesday in June. On June 6, Chef Thom England will be featured.
When: June 6, 11am–1pm
Where: Indianapolis City Market, 222 E. Market St., Indianapolis.
Cost: Free
Info: www.indycm.com
BLOOMINGTON CRAFT BEER FESTIVAL
What: Indiana microbrewers offer samples of more than 100 beers on the grounds of the closed limestone mill featured in “Breaking Away.” Must be 21 to attend.
When: June 9, 3–9 pm
Where: Woolery Stone Mill, 2200 W. Tapp Road, Bloomington.
Cost: $35 admission in advance, $40 at the gate; $50 for VIP ticket.
Info: www.brewersofindianaguild.com
CHOW DOWN MIDTOWN
What: Participating restaurants offer $30 three-course meals daily.
When: June 11-24
Where: Varies; participating restaurants are listed online prior to the event.
Cost: Free to attend.
Info: www.chowdownmidtown.org
TOUR THE GARDENS OF LITCHFIELD LANDSCAPE
What: Tour the display gardens of Litchfield Landscape, which will showcase trends in garden and landscape design. Local wine, beer, and fare will be available.
When: June 14, 6pm–9pm
Where: 505 W. 186th St., Westfield
Cost: Free
Info: RSVP to 317-867-4811 by June 8. www.litchfieldlandscape.com
SLOW FOOD INDY
FATHER’S DAY PICNIC
What: Bring a dish to share and plates, cups and utensils to this pitch-in picnic at FarmIndy. Non-alcoholic beverages available; attendees can bring beer and wine. Family activities include farm tours, hayrides and lawn games.
When: June 17, 2–5pm
Where: FarmIndy, Needham.
Cost: Free
Info: Reservations are required at www.slowfoodfathers.eventbrite.com
SMOKE ON THE SQUARE
What: Come out and watch professionals from Indiana and the Midwest cook in a BBQ competition while enjoying live music, kid’s activities and food.
When: June 22, 5–9pm and June 23, 9am–8pm
Where: Courthouse square downtown Franklin
Cost: Free
Info: www.DiscoverDowntownFranklin.com
TASTE OF BLOOMINGTON
What: Dozens of Bloomington restaurants, breweries and wineries offer samples of their fare at this festival, which includes live entertainment.
When: June 23, 3–11pm
Where: Showers Common, 401 N. Morton St., Bloomington
Cost: Admission is $6; free for ages 12 and under. Food items are $3 and under.
Info: www.visitbloomington.com/taste
JULY
BEER BLOGGERS CONFERENCE
What: Educational sessions, tastings and more are offered at this international conference for bloggers and writers who cover the beer industry.
When: July 13–15
Where: Indianapolis Marriott Downtown, 350 W. Maryland St.
Cost: $95–$295
Info: www.beerbloggersconference.org
GROWING CULINARY HERBS
What: Learn how to grow and maintain a culinary herb garden at this session taught by master gardener Julie Iverson.
When: July 14, 10–11am
Where: Fall Creek Gardens, 3005 Central Ave., Indianapolis
Cost: Free Info: www.fallcreekgardens.org
BBQ WINE TRAIL
What: Each of the six wineries on the Indy Wine Trail will offer barbecue and wine. Get an Indy Wine Trail 6–bottle tote at the last winery.
When: July 14–16, noon–6pm
Where: Wineries throughout Indianapolis.
Cost: $25 in advance, $30 at the door. $12 for designated drivers.
Info: www.indywinetrail.com
BREWERS GUILD OF INDIANA MICROBREWERS FESTIVAL
What: Get to know local microbrews as dozens of breweries from across the state offer samples at Opti Park. Must be 21 to attend.
When: July 14
Where: Optimist Park and Indianapolis Art Center, 820 E. 67th St.
Cost: $40 admission in advance; $50 for VIP ticket.
Info: www.brewersofindianaguild.com
MARKET SHARE
When: July 19, 5:30–8:30pm
What: Celebrate City Market’s 125th anniversary with food from its restaurants, plus live entertainment and other activities.
Where: 222. E. Market St., Indianapolis
Cost: $25 in advance; $35 at the door, $100 for VIP ticket, which includes a bourbon tasting in the catacombs.
Info: www.indycm.com
DEVOUR DOWNTOWN
What: Participating restaurants offer $30 three-course meals daily.
When: July 30–Aug. 12
Where: Varies; participating restaurants are listed online prior to the event.
Cost: Free to attend.
Info: www.devourdowntown.org
AUGUST
INDIANA STATE FAIR
What: Summer’s main event includes livestock competitions, classic fair food, a new local food pavilion, concerts and rides and games on the midway.
When: Aug. 3–19
Where: Indiana State Fairgrounds, at E. 38th St. and Fall Creek Parkway, Indianapolis.
Cost: Admission is $10; free for ages 5 and under.
Info: www.indianastatefair.com
PLANTING THE FALL GARDEN
What: Learn what it takes to start a fall garden at this session taught by master gardener Ginny Roberts.
When: Aug. 18, 10–11:30am
Where: Unleavened Bread Cafe, 3001 Central Ave., Indianapolis.
Cost: Free
Info: www.fallcreekgardens.org
DIG IN
What: Indiana chefs and farmers gather to prepare food using locally-grown and made ingredients. Local wineries and breweries offer samples, too. Presentations and live music round out the event.
When: Aug. 26, noon–6pm
Where: White River State Park, at W. Washington Street and White River Parkway
Cost: $25 in advance; $40 at the gate. VIP ticket is $60 and allows entry an hour before public opening at noon. $10 for children 10 and under.
Info: www.digindiana.org
GOING LOCAL WEEK
What: This one-week challenge asks people to eat a locally grown food at each meal. Though there is not a main event, people are encouraged to attend farmers markets, eat at restaurants that source from local growers and use local ingredients when cooking at home.
When: Sept. 2–8
Info: www.going-local.info
advertiser Directory
Our heart felt thanks to all of our advertisers for their support in helping to grow and sustain Edible Indy and our community. Please make a point of supporting these businesses and organizations.
A. Arnold World Class Relocation 8161 Zionsville Road
Indianapolis, IN 46268
870.5777 • aarnoldmoving.com
Artisano’s Oils and Spices 1101-B E. 86th Street, Indianapolis, IN 46240 251.4100 • artisanosoils.com
Best ChocolateIn Town 880 Massachusetts Avenue Indianapolis, IN 46204 636.2800 • bestchocolateintown.com
Binford Farmers Market 62nd and Binford Blvd. binfordfarmersmarket.com
Bloomingfoods
3220 E. 3rd Street 316 W. 6th Street 419 E. Kirkwood Bloomington, IN bloomingfoods.coop
Broad Ripple Farmers Market behind Broad Ripple Magnet High School broadripplefarmersmarket.org
Buy Fresher: Piazza Produce, Inc. 5941 West 82nd Street Indianapolis, IN 46268 872.0101 • buyfresher.com
Dig-IN, A Taste of Indiana Digindiana.org
Indiana State Fair Commission Indianastatefair.com
Green B.E.A.N Delivery 377.0470 greenbeandelivery.com
Green Clipping greenpieceindy.com
The Green Market 9101 Moore Road traderspointcreamery.com
Pogue’s Run Grocer 2828 E. 10th Street Indianapolis, IN 46201 426.4963 • poguesrungrocer.org
Just Rennie’s Cookies 812.490.8098 • justrennies.com
Sun King Brewery 135 N. College Ave. Indianapolis, IN 46202 Sunkingbrewing.com
The Simply Sweet Shoppe 30 N. Rangeline Road Carmel, IN 46032 Simplysweetshoppe.com
Traders Point Creamery 9101 Moore Road Zionsville, IN 46077 733.1700 • tpforganics.com
Zionsville Farmers' Market Main and Hawthorne Streets zionsvillefarmersmarket.org
Strawberry Shortcake Gets a Makeover
Summertime growing up meant long lazy days, bike rides, flashlight tag, barbecues and one of my very favorite memories—fresh strawberry shortcake. I could taste summer in each bite! Looking back, I realize that our strawberry dessert wasn’t the healthiest. We used store-bought cakes and whipped topping full of preservatives and other questionable ingredients.
Years later, strawberry shortcake is still one of my very favorite desserts. But now I’m making a much healthier and, dare I say, tastier version. This recipe is gluten-free and dairy-free and is made without white sugar, but it is overflowing with organic, fresh goodness.
Audrey Barron is an Indianapolis raw food chef and owner of Be Bliss Healing Therapies, providing holistic healing and education. www.beofbliss.com.
LIVING STRAWBERRY SHORTCAKE
Recipe by Audrey Barron Serves 6
For crust:
½ cup almonds
½ cup cashews
¾ cup dates, pitted and chopped
1 tablespoon coconut sugar
1 tablespoon water
¼ teaspoon sea salt
For strawberry sauce:
1 cup strawberries
2 tablespoons organic maple syrup
½ teaspoon lemon juice
⅛ teaspoon vanilla extract
1 cup strawberries, sliced and set aside
For “cream” topping:
1 cup cashews, soaked 4 hours and rinsed ¼ cup water
2 tablespoons maple syrup
⅛ teaspoon vanilla extract
1.To make crust, process the nuts until coarsely chopped. Add dates, sugar, water and sea salt and process until dough-like consistency with small chunks.
2.Press ¼ cup of crust mixture into the bottom of a small, round cookie cutter to form a circular crust. Repeat with the remaining crust mixture. Set aside.
3.To make sauce, blend 1 cup strawberries, maple syrup, lemon juice and vanilla until smooth. Set aside.
4.To make topping, blend cashews, water, maple syrup and vanilla until smooth. Set aside.
5.To assemble each strawberry shortcake, place sliced strawberries on top of the crust, then drizzle strawberry sauce over berries. Top with a dollop of “cream” and another drizzle of strawberry sauce.
