Edible Indy Winter 2015 by havenhome4

Celebrating the Bounty of Bloomington, Carmel, Columbus, Indianapolis and Beyond

There’s living. And there’s loving life. We’re here to help with the second one. Our intriguing blends of herbs and botanicals support energy, stamina, focus, and overall well-being. Cup after cup, day after day, life is good.

Hoosier Thoughts edible INDY

Ruby Hills is most home in the winter. The neighborhood children bundle up, grab their sleds and holler all the way down our hills until they slow down to a stop. Then, without a thought, they pop up the hill—all 150 steps with no complaints—to do it all again, and again, and again. Hot chocolate awaits them on the stove—the real stuff, made with milk, sugar, vanilla and chocolate and topped with just about anything a heart could want, from hot fudge to peppermint ice cream.

Our household during these bitterly cold winter days (especially on Sundays) is known to have the aroma of the comfort foods my grandma used to make, but with my own new twists that make them mine. All the while, Captain Cranky-pants (our rooster) sings at the top of his lungs awaiting his dinner and the dinner for his queens (all seven of them). Recently we discovered the mash-out from local breweries is a favorite of these eggless wonders, plus we are helping breweries with their no-waste campaign.

Whatever winter may be in your household, we hope you will find this issue to be your fireside reading of discovery. From pies to pantry, matcha to moringa, something will catch your eye and make your world just a little better—and maybe even a little tastier!

Hoosier hugs for your holiday season!

Jennifer & Jeff Rubenstein

From the Editor’s Table

It only makes sense that our winter issue makes me think of … winter. I used to think of Indiana winters only as something to get through. The day after Christmas I would say to myself, “If I can just hold on until spring ….” Yes, then there will be raindrops and green grass and purple tulips, and then comes summer with its heat and sunshine and garden vegetables, and then fall with its rich, smoky smells and warm colors. And as I sipped my pumpkin latte, I’d start thinking about spring again as the leaves fell from the trees.

Then one Tuesday, when I was complaining about the fact it wasn’t Friday yet, a woman I barely knew said quietly to me “Don’t rush your life.” It was as if she and I were standing still, the only two people on the Earth, and she was teaching me life’s greatest lesson. Why had I not thought of it that way before?

I think of her as it gets colder, fall begins to fade and winter prepares to take hold. My mind opens back through the doors to childhood and rifles through my winter memories—cold and true and windy and beautiful. Memories of sledding in the woods by my parents’ house with friends and meeting up with my aunts, uncles and cousins at my grandparents’ house around the holidays and cracking Brazil nuts by the fire. I remember warm dishes, hot tea with my mom, snowflakes falling fiercely from the sky, running through a virgin white snow blanket on the ground and falling down to create an angel.

May we slow down and embrace every season we have and each moment they bring, including the fall that remains and the Indiana winter that is upon us. Spring can wait.

All best,

Rachel D. Russell

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Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, then you probably have not had enough wine with your healthy food. Please accept our sincere apologies and, if it’s important, please notify us! Thank you.

Photography by Mary McClung

It’s a bird … it’s a plane … it’s Moringa!

BY RACHEL D. RUSSELL

There’s no doubt the word “super” elicits a feeling. Think about Superman—he could fly, had X-ray vision and had a cool name (Kal-El) before cool names were the thing. Let’s face it, if you slap a “super” label on something people might just believe it’s just that.

This brings us to “superfood.” What does this even mean? What makes food “super?”

It’s seems that “superfood” is not a term coined by the Food and Drug Administration, or any other scientific outlet or medical institution. Just like Superman, things that are coined “super” sell and marketing teams are smart on the take.

Some popular superfoods that seem to be recurrent on the health food scene are acai, blueberries, pomegranate, grapefruit, chard, quinoa, goji … the list is long and some of the foods even harder to pronounce than the last two. One of the newer additions to the superfood family: moringa.

Hailing from the tropical regions of South America and deep reaches of Asia and the Middle East, this tree, oftentimes called the “miracle tree,” has been praised for its potential medicinal and overall health benefits, according to WebMD.com and KuliKuliFoods.com. The former website lists many possible medicinal uses for moringa, from treating high blood pressure to helping arthritis to reducing fluid retention; the latter website lists health benefits such as eliminating free radicals, increasing focus and the fact that moringa packs seven

The Painted Truth about Barns

BY JENNIFER RUBENSTEIN

Havetimes the vitamin C punch per gram than oranges. The tree appears to be usable in its entirety—leaves, bark, seeds and all.

So where exactly can you find moringa? Because it’s not nearly as ubiquitous as some of our older superfood friends, you may have to dig deep. (You most likely won’t find moringa leaves shelved next to the spinach at your local chain grocery.) Google “moringa” and you’ll find companies selling some version of it—powder, seeds, teas, bars—and a host of recipes on how to incorporate it into dishes. You’ll also find local health food stores oftentimes have it in stock in several forms.

And back to Superman, who as a girl I once thought I saw flying overhead—one arm extended and cape blowing in the wind. As with most of childhood’s fictional characters, my big brother spoiled that fantasy for me shortly thereafter. But it mattered very little to me; the thought of how it made me feel was what meant the most.

Want to try moringa? Check out one of these local health food stores.

Georgetown Market, 4375 Georgetown Rd., Indianapolis, M–Sa, 8am–5pm; Su 11am–5pm; 317.293.9525; GeorgetownMarket.com

Good Earth Natural Food Co., 6350 Guilford Ave., M–Sa, 9am–8pm; Su 11am–6pm; 317.253.3709; Good-Earth.com

you ever driven past a barn and wondered why some are painted white, some red, some black and yet others may even be brown or blue? Was it or is it a family decision, a regional choice or is there something else behind the colors of barns? Here’s the lowdown on the theories behind what those different colors mean. (Mind you, barns up to the 18th century were unpainted to stay humble and respectful.)

Red barns typically showed wealth in the early years of painted barns. Farmers colored the oil mixture by adding blood from a recent slaughter or rust—since both were abundant on many farms. Adding the blood allowed the barn to turn a darker red color, and adding the rust would poison any fungi and decrease wood decay. In later years, red paint became the least expensive of all the paints.

White barns began with commercial dairy farms. The color signifies cleanliness and purity so important to dairy operations. Throughout many years, the color also symbolized show farms for both purebred livestock and horses.

Black, brown or dark blue barns are common in tobacco country. The color intensifies the heat for drying a tobacco crop, making the crop more successful. This color also came from the use of lamp oil or diesel fuel as a cheap preservative often found around a farm.

No matter the color, Pennsylvania barns are often seen adorned with hex signs. These

symbols were for decoration purposes, however some believe they ward off evil and protect the animals and crops housed within the walls of the barn. Now ain’t that knowledge a barn find?

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DOUBLE your SNAP benefits dollar-for-dollar with Fresh Bucks! Saturdays, 9am-12:30pm Nov. 14-Dec. 19, 2015 The Platform at City Market 202 E. Market St. Relocating Jan. 16-Apr. 30, 2016 Maker’s Trail, Circle City Industrial Complex 1125 Brookside Ave. (one block east of the Cultural Trail on 10th St. )

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Suzy’s Teahouse & Bakery, Franklin $2.95 each

Pie Party

BY JENNIFER RUBENSTEIN AND RACHEL D. RUSSELL PHOTOGRAPHY BY MARY MCCLUNG GRAPHICS BY CARYN SCHEVING

Bread Basket Cafe & Bakery

46 S. Tennessee St., Danville Tu–Sa, 7:30am–3pm 317.718.4800, BreadBasketCafe.com Special orders are taken over the phone or in person with a 48-hour notice.

Featured pies: Harvest Moon Pie (Sweetie pie

$7, full size $18); Buttermilk Pie (Sweetie pie $7, full size $18).

What makes Bread Basket Cafe & Bakery special? Celebrating their 10th year in business, they have three generations of their family involved and put love into everything they serve and bake. They strive to bring freshly baked, locally sourced ingredients to Central Indiana folks and are a hidden gem located in Danville.

What is Bread Basket Cafe & Bakery famous for? Baked goods. Honey Oat Bread is the backbone of the menu with fresh soups made daily. Coconut Cream Pie and Blackberry Wine Chocolate Cake are the most popular desserts.

Dietary options: Daily gluten-free offerings with other dietary options available with custom orders.

Most mouthwatering item: Smoked Salmon Omelette with dill cream cheese and sautéed onions and tomatoes.

What is owner Judy’s favorite pie? Hands down, French Silk. No, wait, Buttermilk. Pumpkin Crunch. It really depends on the day, she loves them all so much!

“Candy

might be sweet, but it’s a traveling carnival blowing through town. Pie is home. People always come home.” from “Pushing Daisies”

Thanksgiving, Hanukah, Christmas, New Year’s Eve, a random Thursday evening—any time pie is on the table a party is sure to arise, even if it’s a party for one. But not everyone has the ability to make a pie that tastes decadent or looks like it should be on the counter at Oprah’s home. To make your life easier, Edible Indy has rounded up some unique and mouthwatering pies, both sweet and savory, vegetarian and gluten-free, that will be sure to push your guests into that heavenly sweet, soulful state. Oh … and several of these actually have made it to Oprah’s counter!

= Gluten-Free

La Torte Bakery

Storefront coming soon

317.755,6029, LaTorteBakery on Facebook Orders are taken by phone or email with a 72-hour notice.

Featured pie: “Full” Tart (vegetarian). Homemade piecrust, roasted bell peppers, eggplant, sweet potato, zucchini and cherry tomatoes, loaded with ricotta and feta cheeses. Price: $35.

What makes La Torte Bakery special? La Torte Bakery combines contemporary flavor and modern-design pastries, applying traditional techniques to all baked goods. Everything is made from scratch using local fresh ingredients. Owner Alexa has lived and traveled abroad, which has allowed the influence of both European and Asian fare to be infused in the La Torte creations.

What is La Torte Bakery famous for? Tiramisu and Summer Cake made with fresh fruits and Greek yogurt mousse.

Dietary options: gluten-free, dairy-free, vegan and vegetarian.

Most mouthwatering item: Profiterole Tart, made with almond sable, chocolate ganache, vanilla pastry cream, profiteroles with cream cheese filling, toasted hazelnuts and chocolate sauce.

What is owner Alexa’s favorite pie? Portabello mushroom and Parmesan cheese.

Lisa s Pie Shop

5995 S. US Hwy. 31, Atlanta Tu, 10am–6pm, W–Sa, 8am–6pm

317.758.6944, LisaPies.com

Special orders are taken over the phone or in person with a 24hour notice.

Featured pie: Humbleberry pie, which contains apples, blackberries, red raspberries and rhubarb. Price: $15.

What makes Lisa’s Pie Shop special? Everything is done by hand, including the hand drawings on the tops of all of their pies. Their 28 years in business is proof of the effort and love put into everything from top to bottom.

What is Lisa’s Pie Shop famous for?

Plain and simple: Pies

Dietary options:

Fruit pies can be made sugar-free.

Most mouthwatering item: Pie-in-a-jar

What is Lisa’s favorite pie? Although Lisa makes the best pies, she doesn’t like pie! She relies on input from her faith, friends, family and customers to guide her in the pie making process.

My Sugar Pie

40 E. Pine St., Zionsville

Tu–F, 10am–6pm, Sa, 7am–3pm

317.733.8717, MySugarPie.com

Special orders are taken over the phone or in person with a 48-hour notice.

Featured pies: Peanut Butter Cream ($28) and Pineapple Lattice ($23). Special feature: Pie Pops ($2 each).

What makes My Sugar Pie special?

My Sugar Pie has been featured in several national magazines such as People, Country Living and even Oprah’s blog all based on the delectable, old-fashioned flavors that delight those who have eaten a piece of their pie. My Sugar Pie ships nationwide and all the pies are from scratch and family recipes.

What is My Sugar Pie famous for?

Hoosier Sugar Cream pie

Dietary options: Sugar- and dairy-free fruit pies.

Most mouthwatering item: Pineapple Pie and Peach Blueberry Pie

What is My Sugar Pie’s favorite pie?

Peanut Butter Cream or the My Kentucky Pie

Rene’s Bakery

6524 N. Cornell Ave., Indianapolis F–Sa, 7am–5pm, Su, 8am–noon

317.251.2253, RenesBakery.com

Special orders are taken over the phone or in person with a 48-hour notice.

Featured pie: Apple Frangipan Tart (9inch $32.50; 11-inch $35.50).

What makes Rene’s Bakery special?

Everything is made from scratch, including a unique variety of European-style breads and pastries, all from a snug, azure-painted bungalow located on a tucked away street in Broad Ripple.

What is Rene’s Bakery famous for?

Croissants and Chocolate Chewies (cookies); the latter were featured in USA Today and are gluten-free.

Dietary options: They do not have a dedicated, gluten-free kitchen, but offer flourless options such as French macarons, Chocolate Chewies and bête noir, to name a few.

Most mouthwatering item: Merengue-atangue. Call and ask about this creation!

What is the owner’s favorite pie? Blueberry or cherry. His favorite thing in the store are the éclairs.

Suzy s Teahouse & Bakery

25 E. Court St., Franklin M, 9am–4pm, Tu–F 9am–5:30pm Sa, 9am–4pm 317.739.0809, SuzysTeahouse.com

Special orders are taken over the phone or in person with a 24-hour notice.

Featured pie: Cherry, pumpkin and peach pie bites ($2.95 each).

What makes Suzy’s Teahouse special? It’s the only 100% gluten-free bakery in Central Indiana. They take pride in providing a refreshing, comforting and worry-free experience to those with dietary restrictions. The pies, breads, brownies, cakes and cookies are all gluten-free and outof-this-world.

What is Suzy’s Teahouse famous for?

All gluten-free items, pies, peanut butter bars, chocolate chip cookies, brownies and cakes and 65 full-leaf teas.

Dietary options: 100% gluten-free

What is Suzy’s favorite pie? Apple

The Cake Bake Shop

6515 Carrollton Ave., Indianapolis M–W, 10am–8pm, Th–Sa, 10am–10pm Su, 10am–6pm 317.257.2253, TheCakeBakeShop.com

Special orders are taken over the phone or email with a 48-hour notice.

Featured pie: Coconut Cream Pie ($54).

What makes the Cake Bake Shop special?

The Cake Bake Shop makes all of its desserts every day from scratch with the best butter, chocolates, fruits, eggs, imported flours, creams and sugars. All of this is experienced in a sweet little cottage in Broad Ripple that has been remodeled into an elegant, sophisticated bakeshop. It’s the perfect place to spend the best part of your day.

What is the Cake Bake Shop famous for?

Owner Gwendolyn Roger’s Earls Court Chocolate Cake won best cake at the Cake & Bake Show in London.

Dietary options: Any cake they make can be made gluten-free with a 48-hour notice. All desserts are vegetarian.

Most mouthwatering item: Quiche. People come from all over for it.

What is the Cake Bake Shop’s favorite pie? Gwendolyn’s favorite pie is pecan.

Union Baking Company

303 E. Main St., Westfield Tu–Sa, 7:30am–4pm 317.804.8200, UnionBakingCo.com

Special orders are taken over the phone, by email or in person with a 48-hour notice.

Featured pies: Sweet Onion & Fig Tart: Sweet onions with fresh fig, creamy goat cheese and finished with balsamic reduction and fresh thyme in a gluten-free pastry shell ($24); Pumpkin Chip Cream Pie: Fresh pumpkin, chocolate chips and cream in a gluten-free graham cracker crust ($22).

What makes Union Baking Company special? They are a bistro-style bakery and café, with a twist. Influences from travels all over the world add a flare on the café’s offerings. From French macarons to rustic Midwest farm-to-table offerings, Union Baking Company’s menu changes daily.

What is Union Baking Company famous for? French macarons, hands down

Dietary options: Daily gluten-free options including gluten-free bread for sandwiches. Vegan and vegetarian pasties are available and any dietary need can be accommodated through a custom order.

Most mouthwatering item: Moroccan Lamb Stew for order or when it’s on special … it’s to die for!

My Sugar Pie, Zionsville $28 Humbleberry Pie

Lisa’s Pie Shop, Atlanta $15

The Cake Bake Shop, Broad Ripple $54 Pie Pops My Sugar Pie, Zionsville $2

Area farmers make the most of brewery by-products

BREW TO COCK-A-DOODLE-DOO

BY ELIZABETH NOTESTINE | PHOTOGRAPHY BY MARY MCCLUNG

by Jennifer Rubenstein

Photo

Sunlight Cream Ale in hand, I stood in the cold brewery surrounded by thousands of pounds of grain lining the walls. A small plastic cup, one generally used for Friday beer tastings at Sun King Brewery in Indianapolis, was passed around our tour group. It was full of recently delivered grain for tasting, smelling and observing. As an avid oatmeal eater, it excited me to hear the enthused tour guide talk about the grain eventually being turned into an oatmeal-like substance, which resulted in the very beer I was sipping on … no wonder I love beer!

I learned that after breweries receive grain, they hydrate it in very hot water to dissolve and convert and separate the sugars from the hulls. Then, they boil the resulting extract, which is called wort, and yeast will be introduced to it in fermenters and will consume the sugars. Eventually we get beer. After all of this has taken place, that left-over grain will be drained.

It alarmed me to hear from our very animated tour guide that after the grain is boiled like oatmeal and the liquid and sugars are extracted, it becomes useless waste to them. What happens to all of that grain? Can you imagine wasting thousands of pounds of oatmeal each week by dumping it into landfills?

Don’t worry! Breweries in Indiana receive thousands of pounds of grain weekly from local and non-local grain vendors, such as Sugar Creek Malt Co. and Academy Malt Company. After this grain is depleted of most of its sugars, proteins and nutrients to be used in brewing beer, the grain becomes spent, though some nutrients still remain. Deactivated yeast is a highly valuable source of protein found in the grain, along with phosphorous and B vitamins beneficial to livestock, and spent grains are also rich in protein and fiber. We must assume, then, that there is an alternative use for this nutrient rich grain. And yes, there is.

During my brewery tour at Sun King, I learned brewers are not just throwing this grain away; they are giving it to local farmers. More importantly, not only is Sun King doing this, but a majority of the Indiana breweries are participating in this awesome practice, as well.

Leah Huelsebusch, co-owner of Taxman Brewing Company in Bargersville, says giving grain to farmers or ranchers is an industry standard, and they want to be able to support other local businesses whenever possible. Through conversations specifically with owners of Sun King Brewing, TwoDEEP Brewing Company (Indianapolis) and Taxman Brewing Company, I learned how three local breweries are taking different measures to practice this sustainability rather than dumping heavy, moist grain in the trash every week, which would be wasteful and expensive.

Similar to the popular farm-to-table food movement, some refer to this process as “foam to farm”—clever, right? Sun King and Taxman follow this idea. Their spent grain is refashioned into nutritional, quality grains for animal feed. For example, Sun King is a large enough brewery now that after as much moisture as possible has been removed from the spent grain, they pipe it out of the brewery into trucks, and farmers from Martinsville and Sheridan drive it away.

“It’s upcycling,” says Sun King Brewery Owner Dave Colt, “It’s taking the grain, something that to us is no longer of real value, and giving it to someone else who has the ability to turn it into food for cattle, chickens, pigs, pretty much anything on the farm.”

Colt says that nitrogen found in the left-over grain is very beneficial for chickens. It helps make stronger eggs by creating a denser shell.

Rather than disposing of the 4,000–5,000 pounds of grain they produce each week, Taxman Brewing Company places their remaining

grain in containers that are picked up by their neighbors, Plummer Club Lambs. Their lambs have adjusted to the wet grain and love it.

“The local community has been incredibly supportive of our new brewery. If local businesses flourish together, the community wins,” Huelsebusch says.

As Taxman continues to grow, the farm hopes to expand, too, so they will be able to maintain this reciprocal relationship.

On the other hand, TwoDEEP Brewing Company is practicing a different sustainable measure. You could call this foam to farm to foam. They are giving their grain to Indianapolis’ Hoosier Hops Farm, which uses it to create compost, which eventually goes back into the soil and essentially into the hops themselves.

TwoDEEP relies on the farm to clear the grain from their space before it spoils, and the farm relies on the brewery for compost to continue their farming. Similar to Sun King and Taxman, a farmer reached out to the brewery to start the cyclical process. As their production grew, they had to connect with a new farm that was able to keep up with their growth.

“We have a pretty good system right now. The farmers know the days that we brew, so they show up maybe a few hours after it has been mashed out. If they don’t show up that day, they come the next day for sure, so we put them in large bins out back. They bring their own trucks to pick the grain up. As our production ramps up, we need to know that if we stick with these guys that they will be able to keep up with our capacity, but the process is easy, and they are super easy to work with,” says TwoDEEP President and Founder Andy Meyer.

Next time you enjoy a nice, cold local brew, imagine the cows mooing for their afternoon grain, and be proud of our sustainable Indiana breweries!

Elizabeth Notestine is a recent graduate from DePauw University, where she earned a degree in anthropology with a focus on food studies. She is an Indianapolis-based freelance writer, and hopes to continue studying and developing her passion for food.

Photo by Mary McClung

*FDA STATES RAW NOT FRESH PRODUCT

A conversation with Brandon Waloff of the Raw Juice Alliance

Are All Things Created Equal?

BY JENNIFER RUBENSTEIN | GRAPHICS BY CARYN SCHEVING

Maybe you’ve seen them—signs popping up at your favorite raw juicers touting they sell only “non-HPP” juices. But what is this and why does it matter? After all, don’t words like “raw,” “cold-pressed” and “fresh” mean all juices are created equal? The answer: No.

What is HPP in juicing?

As defined by the juice company Juice Press on its website JuicePress.com, high-pressure processing (HPP) is “a non-thermal pasteurization process. It preserves and sterilizes food by applying very high pressure through a water bath that surrounds the product. Exposure times range from a millisecond pulse to a treatment time of over 20 minutes. The high pressure inactivates certain microorganisms and enzymes in the food, which slows the deterioration of foods by stopping the chemical activity caused by microorganisms.”

Because raw juices contain microorganisms that can cause the product to go bad after about three days, most non-HPP juice is sold very close to where it is made—another great reason to eat and drink local.

According to Laura Beatus of Natural Born Juicers of Indianapolis, “Current labeling laws make it difficult for the new juice consumer to understand what they are really drinking.”

Laura’s life is dedicated to creating non-HPP, cold-pressed juices at her Mass Ave storefront and juice truck. She is not only passionate about her health, but she is also an advocate for Brandon Waloff, founder of the Raw Juice Alliance and a member of his The 3 and Under campaign (more to follow).

Before health coach Brandon Waloff became the face of the Raw Juice Alliance, he was the health coach and community outreach manager of an HPP juice company he felt wasn’t being transparent with consumers about the juice they were purchasing. He decided to leave the company and he founded the Raw Juice Alliance where he educates people about his beliefs on cold-pressed juices.

Edible Indy: What is the Raw Juice Alliance?

Brandon Waloff: The Raw Juice Alliance is a grass roots campaign designed to educate consumers on the differences between the two forms (HPP and non-HPP) of cold-pressed juice in the marketplace.

EI: What would you say is the biggest nutritional difference from HPP to non-HPP?

BW: The major difference is freshness and the nutrients that come with a juice being fresh. You cannot purchase an HPP juice that’s been made within 24 to 48 hours—the time needed to drink the

juice to retain the valuable enzymes and life force that you’ll want. This simply isn’t possible with HPP juices due to the pressurization and processing.

EI: Why is truly raw juice important and what is the difference between pressurized and raw?

BW: Raw juice carries an abundance of vitamins, minerals, enzymes, antioxidants, cellular metabolizing and fat-busting properties. When you juice raw vegetables and fruits, you literally get pounds of nutrients uploading into your system in real time. This is beneficial for people looking to become healthier and who are suffering from chronic illnesses. Pressurized juice, albeit still considered raw, is a manipulation of the food industry, it goes against the spirit of raw foods and is why the movement of producing non-HPP juices started. Technically pressurized juice is raw because it hasn’t been heated over 118° Fahrenheit, although the reality of the juice is that it’s missing valuable enzymes and is a lifeless shell of what it could if it were fresh.

EI: What should the consumer be concerned about when purchasing coldpressed juices?

BW: No matter what the type of juice, fresh and organic should always be the most important of all concerns. Other concerns may be price due to the cost of organic cold-pressed juice. Glass versus plastic bottles is also important. Most non-HPP cold-pressed is in glass, however, HPP juices are always bottled in plastic.

EI: For the person who is new to juicing—why do grocery stores and markets carry HPP and why are they not allowed to carry non-HPP?

BW: For some grocery stores it’s not a matter of allowance. Some simply cannot carry fresh, cold-pressed juice because retail markets such as Whole Foods, Safeway, Kroger, Wegman’s, etc., have supply and distribution chains where only HPP juices can survive the time it takes to go from point A to point C. (HPP juices can survive up to 55 days where non-HPP juices are expired after three days).

EI: Why would one chose HPP over non-HPP? Convenience? Price?

BW: In my opinion it is lack of knowledge. A customer doesn’t want a juice that’s not fresh, however HPP companies tend not to educate their customer about the shelf life of their product. Next I would say price. You can go into most Starbucks and buy a non-organic HPP juice for about $5. Most HPP juices are priced less than fresh

Indiana non-HPP

Juice Bars

Beet Street Juicery

534 W. Berry St., Fort Wayne BeetStreetJuicery.com

The Garden Table Juices

908 E. Westfield Blvd., Indianapolis TheGardenTable.com

Natural Born Juicers

865 Massachusetts Ave., Indianapolis NaturalBornJuicers.com

Rasa Juices Georgetown Market 4375 Georgetown Rd., Indianapolis GeorgetownMarket.com

Raw Juice

5025 E. 82nd St., Ste. 500, Indianapolis rawjuiceindy.com 317.284.1694

non-HPP, which tend to cost between $6 and $10. Lastly, brand. Many HPP companies have built strong followings and have earned customers’ trust.

EI: What is the most important thing you feel that should be known about this issue?

BW: That HPP juice companies are not being up-front with their customer about the process. I also would like people to understand HPP juices are not fresh and barely raw. Most people have no idea the juice they’re purchasing is weeks old.

EI: How many HPP and non-HPP companies exist in the United States?

BW: More open every day. I only know of a handful of HPP off the top of my head ... Suja, Blueprint, Forager Project, Evolution Fresh, Project Juice, Pressed Juicery, Love and Grace. The national brands are the first three or four mentioned above. At the moment, there are over 150 non-HPP juice companies and they all are geocentric to the cities in which they reside. And it’s not just the United States. I’m working with a blogger and neighboring juice company in Toronto at the moment and have talked to companies in New Zealand, England and France.

EI: You have created a new campaign you are marketing called The 3 and Under campaign—can you tell us more about it?

BW: I send fresh, cold-pressed juice companies my in-store marketing material to educate their consumers that the best and freshest juices they will find are made within three days. The marketing also touches on HPP as a way to start dialogues in the juice shops I work with. #3andUnder is the hashtag to spread social awareness.

To find out more about the Raw Juice Alliance, The 3 and Under campaign and Brandon Waloff, visit TheRawJuiceAlliance.com or visit the project on Instagram @therawjuicealliance.

Does Your School Have a Garden?

Enter to win the 2016 School Garden of the Year Award!

Open to any Indiana K —12 school with a garden. Winners will receive prizes ranging from $500 - $1,500 to help continue to “grow” their gardens in the year ahead. Winners will be selected in the following four categories and announced in early June 2016:

OVERALL BEST INDIANA SCHOOL GARDEN OF THE YEAR

BEST NUTRITIONAL RECIPE

BEST EDUCATIONAL USE OF GARDEN

BEST ROOKIE GARDEN

CIRCLE CITY RAIN BARRELS BONUS AWARD!

For complete details and to apply online, visit edibleindy.com/school-garden-of-year

Application deadline March 1, 2016

Cover Illustration and lettering by Justin Guerino

Fresh, Chef-Made, Traditional Thanksgiving Dinners Dinner’s Done, Time for Fun!

Nothing beats a made-from-scratch meal on Thanksgiving Day, except maybe one made fresh for you by our Chefs. Forget the basting and get to tasting! All YOU have to do is order, pick up, warm in the oven and take all the credit (and you’ll want to, believe you me)!

Full of rich, fresh ﬂavor and old-fashioned goodness, our signature, Chef-made Thanksgiving dinners are available November 24-25, serve up to eight hungry guests and come with simple heating instructions. Please place your order by Saturday, November 21!

And, these aren’t just any turkeys! They’re our Chefs’ favorite Plainville Farms turkeys — no paltry status! These turkeys are all natural, raised in stress-free environments, fed an all-vegetarian diet, and free from antibiotics, artiﬁcial ingredients and hormones, so all you get is pure turkey ﬂavor!

Want just the entrée? We can do that. Just want the sides? We can do that, too.

Think about it. Conversing rather than cooking. Drinking rather than dressing. Mingling rather than mixing — and the best celebratory meal you’ve ever had!

TRENDY TRANSITION TO Thanksgiving Sides Go Gourmet!

This year, our Chefs decided to go with time-honored classics for our Chef-made Thanksgiving dinners, but couldn’t resist offering you some not-so-conventional takes on the sides to add a little seasonal swagger to your spread. Cook one or two — or cook them all — and make the culinary twist a new Thanksgiving tradition!

Wild Mushroom Green Bean Casserole

Compliments of Chef Ben D’Amico

• 2 lbs. fresh green beans, trimmed, cut into 2-3 pieces

• 2 Tbsp. Market District extra virgin olive oil

• 3 cups mixed maitake, beech, shiitake, oyster & cremini wild mushrooms

• 1/4 cup butter, softened

• 1/4 cup Vidalia onions, minced

• 1 Tbsp. fresh garlic, minced

• 2 tsp. fresh thyme, minced

• 4 oz. cream cheese, diced, softened

• 1 cup Market District chicken stock

• 1 pint heavy cream

• Kosher salt & black pepper

• 1 cup French’s ® fried onions

1. Place the trimmed, cut green beans into a bowl and set aside.

2. Heat olive oil in a large sauté pan and add chopped wild mushrooms.

3. Sauté mushrooms on medium-high for 3-5 minutes.

4. Add butter, onions, garlic and thyme and cook for an additional 1-2 minutes.

5. Add in softened cream cheese and stir until melted.

6. Add chicken stock and heavy cream and bring to a light boil.

7. Season with salt & pepper.

8. Pour mushroom sauce over the green beans and toss gently.

9. Pour the entire mixture into a large oven-safe container and bake for 45-50 minutes on 350°F.

10. Once cooked, garnish with the classic fried onions.

Who’s Ben D'Amico?

Chef Ben earned an Associates Degree in Culinary Arts and a Bachelor’s Degree in Culinary Nutrition from Johnson & Wales University. As Associate Product Development Chef for Market District, he is our go-to guy for new recipes, menus and products. Ben loves working with fresh, seasonal ingredients and adding creative twists to classic dishes.

Illustration by Justin Guerino

Roasted Potatoes & Apples

Compliments of Chef Crystal Baldwin

• 5 lbs. Farmers Market Idaho potatoes, cubed

• 2 tsp. salt & 1 tsp. pepper

• 2 Tbsp. Market District extra virgin olive oil

• 1 pkg. Market District smokehouse bacon, chopped

• 1 yellow onion, chopped

1. Preheat oven to 450ºF.

• 4 Pink Lady apples, cored and cubed

• 1/2 tsp. rosemary

• 2 Tbsp. Dijon mustard

• 2 Tbsp. honey

• 2 Tbsp. red wine vinegar

2. Toss potatoes with salt, pepper and olive oil. Roast in oven until brown and cooked through.

3. Meanwhile, place bacon in a pan over medium heat and cook until crisp. Remove from the pan saving the bacon fat.

5. Place potatoes and bacon in the bowl with apple mixture.

7. Pour over the potato mixture and serve.

Information (Per

4. Place onions and apples in the pan with the bacon fat and cook over medium-high heat until browned and tender, approximately 7-8 minutes. Remove the apple mixture from the pan and place in a bowl. Reserve the bacon fat.

6. Put rosemary in the pan with reserved bacon fat and mix. Add mustard, honey and vinegar and whisk until thoroughly combined.

Roasted Brussels Sprouts with Blue Cheese, Caramelized Onions

& Cranberries

Compliments of Chef Benjamin D’Amico

• 3 Tbsp. butter

• 2 Vidalia onions, thinly sliced

• 2 lbs. Brussels sprouts, trimmed, halved

• 2 Tbsp. Market District extra virgin olive oil

1. Preheat oven to 375°F.

• 1 tsp. kosher salt

• 1 tsp. black pepper, ground

• 1/4 cup dried cranberries

• 1/2 cup Danish blue cheese, crumbled

ccasionally, for 10 minutes or until Turn heat up to medium high and brown

2. To caramelize onions, melt butter in a large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook, stirring occasionally, for 10 minutes or until golden. Turn heat up to medium high and brown onions, stirring constantly about 10 more minutes. Set aside.

3. Toss Brussels sprouts with olive oil, salt & pepper.

4. Place Brussels sprouts on a foil-lined baking sheet and roast for 25 minutes.

6. Place Brussels sprouts in a large bowl and toss with caramelized onions, dried cranberries and blue cheese.

0 more minutes. Set aside . oil, s alt&pepper.salt & pepper. ned sheet and roast for 25 minutes . en once are lightly charred and roasted owl and toss with caramelized e cheese

5. Remove Brussels sprouts from oven once they are lightly charred and roasted.

preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Illustrations by Justin Guerino

Homemade Whipped Cream

Compliments of Chef Ben D’Amico Makes 1-1/22 cups

• 2 Tbsp. granulated sugar

• 1 pint heavy cream

1. Place sugar and then heavy cream into a large, chilled mixing bowl.

to form.

2. Use a whisk or hand mixer with a whisk attachment to whip the cream for 3-5 minutes until stiff peaks start to form.

ghtcontainerandrefrigerateupto48hours ght container and up to 48 hours , se.

4. When ready to serve, whisk again for 15-20 seconds.

or rounding.

3. Place in an airtight container and refrigerate up to 48 hours, until ready to use.

Add one of these ingredients to the recipe for distinct ﬂavor:

• 2 Tbsp. chocolate powder

• 1/2 tsp. cinnamon

or coconut chilled cinnamon

• 4 oz. coconut cream or coconut milk, chilled

• 1 drop almond extract (or any type of extract)

Who’s Crystal Baldwin?

Chef Crystal has more than 25 years experience catering and as a personal chef, cooking for high-end restaurants, corporate facilities and higher education. A native Pittsburgher, she graduated from Pennsylvania Culinary Institute, but her years at Penn State studying nutrition science left her an avid Nittany Lions fan. Today, Crystal is the Food Marketing Team Leader at our South Hills, PA store, where she is committed to feeding your excitement for cooking and creating a dynamic environment to learn and experience new foods and ﬂavors.

get into the holiday spirit

with Master Mixologist Maija Talikka

he corn

ry ice cubes and cranberry simp

With autumn well on its way and the holidays right around the corner, it’s time to celebrate with creative cocktails full of seasonal ﬂavor and ﬂair. I recommend keeping rosemary ice cubes and cranberry simple syrup around for just this reason!

Cranberry Simple Syrup

Makes 8 oz.

• 2-1/2 cups fresh or frozen cranberries (8 oz.)

• 1 cup sugar

• 1 cup water

In a medium saucepan, bring cranberries, sugar and water to a simmer over medium heat. Reduce heat to medium-low and cook until cranberries are tender but haven’t burst, about 10 minutes. Let cool, then strain through a ﬁne mesh sieve. Discard cranberry skins.

Rosecrans Mule

• 1 oz. vodka

• 1/2 oz. cranberry simple syrup

• Fresh rosemary cabe y ss.

• 1/4 oz. fresh lime juice

Rosemary Ice Cubes

• Fresh rosemary

• Ice cube tray

• Water

Wash and rinse a few sprigs of rosemary. Cut into 1-1/2 inch pieces and place in an ice cube tray. Fill the tray half way with water and freeze. As the water freezes, it will “anchor” the sprigs. Once frozen, ﬁll the trays the rest of the way with water and freeze (it’s ok if tops of springs stick out). Keep cubes in freezer bags for up to 6 weeks; use to add a savory nod to your fall and holiday cocktails.

‘Tis the season to be thankful for entertaining-savvy cocktails! The Rosecrans Mule is a refreshing delight for one, but is also easily transformed to a holiday punch to serve while waiting for the bird to come out of the oven!

• 3 oz. Fever-Tree ginger beer

Combine vodka, simple syrup and lime juice over ice. Top with ginger beer and garnish with a sprig of rosemary.

Rosecrans Mule Punch

• 2 cups vodka

• 3/4 cup cranberry simple syrup

• 1/2 cup fresh lime juice

• 5 cups Fever-Tree ginger beer

• 1 doz. rosemary ice cubes

• 2 cups frozen, fresh cranberries (for garnish)

Combine ingredients in punch bowl. Add rosemary ice cubes and a handful of cranberries for a colorful touch.

Who’s Maija Talikka?

Maija shines as the Restaurant Leader in our Carmel, IN store. An innovator in wine and champagne-centric concepts, she has years of success as a general manager in NYC, Paris and San Diego. Her sparkling wine and cocktail programs have won accolades such as “Wine Bar of the Year” by Nightclub & Bar Magazine and her teams have garnished listings on Haute Living’s “Top Date Spots.” Maija’s expertise was quoted in Wine Spectator and San Diego Home & Garden, and landed her a recurring guest appearance on broadcast outlets including Martha Stewart Radio.

Falling into Winter

• 1/2 lemon, cut into wedges

• 1/2 oz. cranberry simple syrup

• 2 oz. Woodford Reserve ® bourbon

• 1/2 oz. sweet vermouth

• Rosemary ice cubes

• Fresh rosemary for garnish

As temperatures drop and begin “falling into winter,” cozy up by the ﬁre and sip on this bourbon-based bevvy to warm you to your toes and then some!

In a mixing glass, muddle the lemons with cranberry syrup. Add bourbon, sweet vermouth and a few cubes of regular ice. Shake and strain into a rocks glass over rosemary ice. Add another sprig of fresh rosemary for garnish.

Classic Champagne Cocktail

• 3 dashes aromatic bitters

• 1 sugar cube

• 3/4 oz. Maison Rouge cognac

• 1/4 oz. cranberry simple syrup

• Nicolas Feuillatte Brut Reserve or your favorite dry Champagne

• Fresh cranberries for garnish

Every day deserves a little bubbly. For a classic treat anytime this holiday season, toast with a traditional Champagne cocktail.

Add a few dashes of bitters to the sugar cube and place into the bottom of a champagne ﬂute. Add cognac, simple syrup, top with Champagne and garnish with fresh cranberries.

Did You Know?

Real Champagne has to be made in the Champagne Region of France under very strict guidelines. Any other bubbly is technically sparkling wine. To know if you have “the real deal,” simply look at the label. If it says the words “Champagne” and “Product of France,” then it’s Champagne!

Say Cheese! The Holiday Slate Board

The cheese board is an icon of holiday entertaining, a way to share with guests an assortment of extraordinary artisan ﬂavors with elegance and communal charm. A robust board can serve as the centerpiece of a holiday cocktail party, a more modest board is a lovely before-dinner appetizer, and a big hunk of a fabulous Gorgonzola is stunning with afterdinner Port or Sherry.

Our favorite way to present cheese is on a slate tray. This clever innovation allows you to write cheese names on the board, so guests know/learn what they are eating. Plus, it will save you the many post-party phone calls asking for the name of that strong, white French cheese with the orange rind.

The State of Your Cheese Board

These unique slate cheese boards are individually handcrafted in Colorado, so each is a one-of-a-kind work of art with its own charming imperfections. Write directly on the board with included soapstone chalk to identify your cheeses. Chalk washes off easily. Anti-slip padded feet included. Dishwasher safe; non-porous and food safe.

Available in Ohio, Indiana, Pennsylvania and United States styles, $24.99 ea.

The Building of the Celebratory Board

Even the simplest cheese board takes a little forethought, and the best are lovingly prepared with a little cheesy advice:

• We can’t say this enough. Always bring cheese to room temperature before serving it. This allows the ﬂavor to reach its full potential — to open, expand and invite.

• That said, take cheese out of the refrigerator 1 to 1-1/2 hours before serving.

• Our Cheesemongers recommend two ounces per person for appetizer or dessert courses, and four ounces when served as part of a party spread. That is, of course, unless you are inviting a bunch of Cheesemongers ….

• Provide a separate knife for each cheese, respecting the integrity of their singular ﬂavors.

• Use knives designed for textures, from soft Chèvre to hard Grana Padano.

• Serve chunks or wheels of cheese whole and leave rinds on — they add to presentation with exciting textures, shapes and colors. Never, ever cut cheese into cubes unless you are in a second grade lunchroom.

• Guide the palate. Encourage guests to taste mild cheeses first, then move on to bolder flavors. Organize your board flow to help guests along. Ending with a blue is always nice.

• Refrigerate leftovers promptly.

Crafting the Inspired Holiday Cheese Course

Choose one from each of these ﬁve categories and we guarantee guests will go all festive on your cheese board. And remember, when it comes to soft cheeses, a rind is a terrible thing to waste!

One blue, such as Stilton, Extra Creamy Dolce Gorgonzola, Point Reyes ® Original Blue or Bleu d’Auvergne

See back page for a $1 OFF coupon!

One soft-ripened cheese, such as Brie, Saint André, Délice de Bourgogne or Brillat-Savarin

One semi-hard or hard cheese like an aged Piave, Beemster Classic Aged Gouda or Parmigiano Reggiano ®

Illustrations by Justin Guerino

Accompaniments — A Pretty & Palatable Presentation

On E ng Ha

One semi-soft cheese like English Cheddar, Danish Havarti or French Comté

A classic goat cheese like French Bucherondin or Montchevré

Finish off your cheese board with delicious crackers and breads that work to showcase your cheeses, as well as savory and sweet garnishes that add distinct and sometimes surprising ﬂavor combinations when paired. Think Chèvre and ﬁgs!

• Artisan breads from our Bakery, Market District crostini or plain crackers that won’t compete with cheese ﬂavors

• Savory olives, hot peppers, charcuterie, nuts, antipasti and fresh vegetables

• Sweet fresh fruits, quince paste, dates, raisins, honey, fruit spread and chutneys

It’s Pumpkin Season!

Bakery Treats for an Appetizing Autumn

Pumpkin isn’t just for pie anymore and our Bakers are here to prove it. They are making fantastic fall-ﬂavored goodies that pump up the pumpkin ﬂavor to heretofore unknown decadent levels, winning friends and healing small infractions! Take some home, bring to work or buy to help “patch” things up.

• 10-inch Classic Pumpkin Pie — What else do you need for Thanksgiving? $9.99

• Pumpkin Gobs ﬁlled with Vanilla Buttercream (please refrigerate!), 12-pk., $5.29

• Soft Drop Pumpkin Cookies, 10-pk., $4.99

n decadent levels , winning friends and small infractions! hing s up ed e refrigerate! ) , 12- pk., $5.29

• Pumpkin Roll — Filled with cream cheese icing (please refrigerate!), $7.99

• Mini Pumpkin Cupcakes with Vanilla Buttercream, 12-pk., $4.99

• Pumpkin Mufﬁns, 4-pk., $4.99

• Pumpkin Pudding Cake, $4.29

• Savory Pumpkin Bread, $3.99

• Pumpkin Walnut Square, $2.99

Market District Coffee Cakes Cakes that Take the Cake!

se refrigerate! ) , $7.99 2- pk., $4.99

y fee.

The deﬁnition is broad, but that’s for a reason: we’ll eat almost any cake with coffee! Still, these are exceptionally good on a chilly fall day with a cup of Market District coffee. And, overnight guests will love you for them come breakfast time!

• Apple Cake — Oh my gosh, is our apple cake good! Made fresh from scratch by our Bakers, it is the sweet taste of fall in all its glory, one moist, magniﬁcent bite after another. And, you won’t ﬁnd it anywhere else!

• Sour Cream Crumb Cake — Our moist sour cream cake with all-butter crumb topping not just on top, but throughout the whole thing!

See back page for a $1 OFF coupon!

• Maple Danish Twist Coffee Cake — We make this buttery coffee cake our own by ﬁlling brioche dough with cinnamon and glazing it generously with maple icing!

d ! et e eam but his cing !

And, Don’t Forget the Housemade Honey Butter Buns!

Of course we serve them with Thanksgiving dinner, but we always buy extras ‘cause they’re made for leftover turkey sandwiches. In fact, we won’t eat leftovers without them! Made from scratch by our Bakers with REAL butter and a touch of honey each and every day, they make any sandwich a savory, satisfying meal!

Chanukah Is Just Around the Corner, Dec. 6-14

And our Bakers are all over it. Look for these Chanukah treats sure to make the holidays sweet!

• Chanukah Cookie Tray — An array of our beautiful Chanukah-themed sugar cookies

• Chanukah Cupcake Tray — Moist cupcakes topped with buttercream

• Salted Caramel Matzo Tray — Matzo cracker coated with salted caramel and dark chocolate

Illustration by Justin Guerino

What’s Hot in House & Home

Gobble Up the Savings on Thanksgiving Essentials!

Victorinox 8-inch Fibrox Chef’s Knife — Now, that’s Sharp! Thanksgiving isn’t just about carving the turkey. It’s about dicing onions, mincing shallots, chopping herbs, crushing garlic, shredding cabbage and more, and this knife is the go-to of go-to knives. It is consistently “highly recommended” by Cook’s Illustrated and now it’s on sale for just $39.99! SAVE $10!

Victorinox Knife Safe — Features a universal design in four sizes to meet most knife storage needs. Holds any 6 to 8-inch blade, $5.49.

Select Norpro ® Holiday Faves — 20% OFF!

• 4-Cup Gravy Separator — Easily separates fat from gravy, stock, soup and sauces with a dripless spout; dishwasher safe, Reg. $9.99, Sale $7.99, SAVE $2!

• Baster — The secret to beautifully roasted poultry is constant basting. This tool uses powerful suction to retrieve and dispense juices; 10.5 inches; holds 1.5 oz. Heat resistant nylon to 450°F; BPA free, Reg. $4.99, Sale $3.99, SAVE $1!

• Turkey Lifter — The easiest way to transfer a turkey from pan to carving board. Dishwasher safe, top rack recommended; 2-piece set, Reg. $9.99, Sale $7.99, SAVE $2!

• Deluxe Marinade Injector — Designed with holes on two sides to dispense marinade evenly and accurately. Measures 8.5 inches, Reg. $14.99, Sale $11.99, SAVE $3!

Select Harold Import Company Holiday Faves — 20% OFF!

• Taylor ® Deep Fryer (Candy/Jelly) Thermometer — Easy to read, this 8-inch face thermometer measures temperatures 100-400°F. Made of stainless steel, the thermometer measures 12 inches long, comes with a handy clip and is dishwasher safe. Reg. $9.99, Sale $7.99, SAVE $2!

• Taylor Thermometer — 2-3/4 inch diameter dial with 5-1/2 inch stem, reading 120-212°F. Features a zoned dial with recommended meat temperatures; stainless steel and dishwasher safe, Reg. $9.99, Sale $7.99, SAVE $2!

meat stainless steel and AVE y e in Holds me use,

• Brining Bag — Make tender, juicy turkey every time! Just place turkey in bag, add brine, seal bag and place in refrigerator for 12-24 hours. Then remove, roast and enjoy. Holds up to a 25-pound bird; disposable, one-time use, Reg. $7.99, Sale $6.39, SAVE $1.60!

• Librett Durables ® Cooking Twine

Prepare/truss meat with this 100% cotton cooking twine; 185 ft., Reg. $4.99, Sale $3.99, SAVE $1!

• Beyond Gourmet Unbleached Cheesecloth

Extra fine, lint-free, 100% unbleached cotton, this cheesecloth filters out seeds, skins, fibrous bulk and lumps for silkysmooth sauces, pastes, purées, gravies, broths, stocks, syrups and jellies. Ideal for canning, fermenting and straining yogurt. Washable and reusable. Simply rinse, wash in hot water, cold rinse and air dry, Reg. $4.99, Sale $3.99, SAVE $1!

Illustration by Mark Kinan

what’s hot Foodie trends

with Paul Abbott, Palate Pioneer

What’s trending has a lot to do with the season and we are all about fall! Last month, we gave you a sneak peek at some of the new seasonally inspired foods we’re debuting, but this month we’re going in deep, sharing the wealth we’ve harvested and crafted to celebrate the season.

And not just Market District, but our Family of Brands, including Giant Eagle and Nature’s Basket. These foods capture the ﬂavors, colors, weather and wonder that makes autumn so darn appetizing. From mufﬁns and ice cream to cider and syrups, we are the taste of the times!

Market District

• Pumpkin Spice K-Cups ®

• Pumpkin Spice Ground Coffee

• Winter Blend Ground Coffee

• Peppermint Bark Ground Coffee

• Apple Butter Syrup

• Pumpkin or Pecan Pie

• Pumpkin or Cranberry Orange Mufﬁns

• Pumpkin Spice Syrup

• Harvest Pumpkin Spread

• Pumpkin Cheese Ball

• Pumpkin Gnocchi

• Pumpkin Pasta Sauce

• Harvest Pumpkin Bisque

• Cranberry Orange Relish

• Salted Caramel, Dark Chocolate or Toasted Marshmallow boxed Cocoa

• Cinnamon Rum or Crème Brûlée Gelato

Nature’s Basket

• Pumpkin Tortilla Chips

• Pumpkin Cranberry or Ginger Snap

boxed Granola

Who’s Paul Abbott?

Paul Abbott’s job is to seek out the most exciting, innovative, unique and DELICIOUS products available! He breathes, sleeps, and of course, eats food, traveling to shows all over the world to bring you spectacular, signature products you won’t ﬁnd anywhere else!

Giant Eagle

• Pumpkin Greek Yogurt Donuts or Apple-Filled Donuts with Cinnamon Sugar

• Pumpkin Mini Gobs

• Pumpkin Drop Cookies

• Pumpkin Rolls

• Apple Dumplings with Sauce

• Dutch Apple, Pumpkin or Cranberry Pudding Cake

• Cranberry Raisin Bread

• Pumpkin Sliced Loaf Cake

• Pumpkin Bread

• Cranberry Orange Sliced Loaf Cake

• Greek Pumpkin Yogurt

• Pumpkin, Peppermint or Cinnamon Ice Cream

• Orange Spice Apple Cider

• Salted Caramel Apple Cider

• Pear-Ginger Apple Cider

• Pumpkin Wafﬂes

• Candy Cane Sandwich Cookies

• Cinnamon or Pumpkin Bread Mix

• Apple Butter or Pumpkin Spice Syrup

See back page for a $1 OFF coupon!

Illustrations by Matt Walker

Holiday Hand-Dipped Sweets Platters Chocolate-Covered Cheer!

As you know, our Sweets Shop is home to an enticing array of handdipped novelties — all dipped fresh daily in a pool of imported Belgian chocolate — and fashioned into our famous sweets platters. Order for ofﬁce parties, cocktail parties, dinners, school celebrations or just to have around for holiday treats (yea, like that will last long — maybe order two, or size up just to be safe)!

• Small (50 Pieces, Serves 20-25), $30

Includes chocolate-dipped Oreos®, Nutter Butters ®, Bavarian pretzels, marshmallows and chocolate chip cookies

• Medium (60+ Pieces, Serves 35-40), $50

Includes chocolate-dipped Oreos, Nutter Butters, Bavarian pretzels, chocolate chip cookies, Rice Krispies ®, and lemon, raspberry or strawberry crèmes

• Large (100+ Pieces, Serves 55-60), $70

Includes chocolate-dipped Oreos, Nutter Butters, Bavarian pretzels, Rice Krispies, and lemon, raspberry or strawberry crèmes

• Pretzel Platter (21 pretzels), $30

Crunchy pretzels double dipped in Belgian chocolate and covered in toppings such as mini M&M’S ®, peanut butter chips, Oreos and nuts.

Holiday Centerpiece — The Über-Bunch

This year, natural, colorful and bountiful are the trends when it comes to holiday table decorations, and our ﬂorists are on the cutting edge (literally) with healthy, generous bunches of cut ﬂowers! Fill vase after vase or ask our Floral Experts for advice on mixing and matching. They’re sure to arrange something. Available in:

• Hypericum Berries

• Lilies

• Hydrangeas

• Eucalyptus

• Mums

• Kale

• Dried Wheat & Millet

• Roses

Illustration by Justin Guerino

the Best tasting bird Brine on!

When it comes to roasting turkey, we’re big fans of brining. It significantly tenderizes the meat and requires only a simple seasoning of salt and pepper to exact amazingly juicy flavor. salt and fl avor.

Honey Brine for Turkey

• 1 gallon water

• 1-1/2 cups salt

• 1 cup sugar

• 3 cloves garlic

• I Tbsp. black peppercorns

• I Tbsp. fresh thyme

• 1 cup honey (replace with another cup of sugar if you prefer not to use honey) Brines 14-22 lb. Turkey

1. Place all brine ingredients in stockpot and bring to a simmer for about 20 minutes, or until salt and sugar completely dissolve. Allow to cool, then refrigerate for about 2-3 hrs.

2. Pour chilled brine into a deep pan and completely submerge thawed turkey. Refrigerate for 12-36 hours.

3. Remove turkey from brine, pat dry and season under the skin with one of the seasoning blends below.

Getting Under the Skin

4. Roast turkey according to package instructions, until the internal temperature in the breast and thickest part of the thigh reaches a minimum of 165°F.

Cook Time 20 min.

Cool Time 2-3 hrs.

Seasoning on the outside of the skin tends to run off with basting, but seasoning under the skin stays with the bird and cultivates enhanced ﬂavor. You can also season the cavity with ingredients that spice from the inside, which improves not only the taste of the bird, but the ﬂavor of the gravy.

Start by breaking the seal between the skin and meat. Just slip your ﬁngers beneath the skin at the cavity opening and slide them back through. Do the same for the legs, making a small slit in the skin to start. Select one of these seasoning blends and rub it in evenly underneath. Season the cavity with the suggested complementary blend and you’re ready to roast!

• Citrus Seasoning — Market District olive oil blended with lime, lemon or orange zest under the skin, along with sautéed yellow onion, fresh cloves, thyme, kosher salt and fresh-ground black pepper in the cavity.

skin and meat. Just slip beneath the skin ck through. Do the same for the leg s, ne with the suggested complementar y rict e zest

• Seasoned Butter — Fresh, salted butter mixed with fresh thyme, parsley, rosemary and a touch of trufﬂe under the skin, and sautéed chopped pears, shallots, celery, whole peppercorn and kosher salt on the inside.

Brine Time 12-36 hrs.

Illustration by Justin Guerino

Tips for Winter Tree Care

South Hills, 9:30 a.m. • Waterworks, 12:00 p.m. Township of Pine, 2:30 p.m.

Come enjoy scrumptious sampling, plus festive cooking demonstrations and live holiday music. Talk to our Chefs and discover delicious ideas for holiday entertaining as well as gifts to impress the foodies on your list! That’s just some of what yule enjoy! November 13-15. See your store for exact times or visit www.MarketDistrict.com/Events. $5 Sushi Day! Choose from select, fresh sushi in multiplepiece servings — vegetable combo to spicy shrimp rolls — all made by our Sushi Chefs! Wednesday is t, eo mbo t rolls y our hefs! —

Cover Illustration and lettering by Justin Guerino

Fresh, Chef-Made, Traditional Thanksgiving Dinners Dinner’s Done, Time for Fun!

Want just the entrée? We can do that. Just want the sides? We can do that, too.

Think about it. Conversing rather than cooking. Drinking rather than dressing. Mingling rather than mixing — and the best celebratory meal you’ve ever had!

TRENDY TRANSITION TO Thanksgiving Sides Go Gourmet!

Wild Mushroom Green Bean Casserole

Compliments of Chef Ben D’Amico

• 2 lbs. fresh green beans, trimmed, cut into 2-3 pieces

• 2 Tbsp. Market District extra virgin olive oil

• 3 cups mixed maitake, beech, shiitake, oyster & cremini wild mushrooms

• 1/4 cup butter, softened

• 1/4 cup Vidalia onions, minced

• 1 Tbsp. fresh garlic, minced

• 2 tsp. fresh thyme, minced

• 4 oz. cream cheese, diced, softened

• 1 cup Market District chicken stock

• 1 pint heavy cream

• Kosher salt & black pepper

• 1 cup French’s ® fried onions

1. Place the trimmed, cut green beans into a bowl and set aside.

2. Heat olive oil in a large sauté pan and add chopped wild mushrooms.

3. Sauté mushrooms on medium-high for 3-5 minutes.

4. Add butter, onions, garlic and thyme and cook for an additional 1-2 minutes.

5. Add in softened cream cheese and stir until melted.

6. Add chicken stock and heavy cream and bring to a light boil.

7. Season with salt & pepper.

8. Pour mushroom sauce over the green beans and toss gently.

9. Pour the entire mixture into a large oven-safe container and bake for 45-50 minutes on 350°F.

10. Once cooked, garnish with the classic fried onions.

Who’s Ben D'Amico?

Illustration by Justin Guerino

Roasted Potatoes & Apples

Compliments of Chef Crystal Baldwin

• 5 lbs. Farmers Market Idaho potatoes, cubed

• 2 tsp. salt & 1 tsp. pepper

• 2 Tbsp. Market District extra virgin olive oil

• 1 pkg. Market District smokehouse bacon, chopped

• 1 yellow onion, chopped

1. Preheat oven to 450ºF.

• 4 Pink Lady apples, cored and cubed

• 1/2 tsp. rosemary

• 2 Tbsp. Dijon mustard

• 2 Tbsp. honey

• 2 Tbsp. red wine vinegar

2. Toss potatoes with salt, pepper and olive oil. Roast in oven until brown and cooked through.

3. Meanwhile, place bacon in a pan over medium heat and cook until crisp. Remove from the pan saving the bacon fat.

5. Place potatoes and bacon in the bowl with apple mixture.

7. Pour over the potato mixture and serve.

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6. Put rosemary in the pan with reserved bacon fat and mix. Add mustard, honey and vinegar and whisk until thoroughly combined.

Roasted Brussels Sprouts with Blue Cheese, Caramelized Onions

& Cranberries

Compliments of Chef Benjamin D’Amico

• 3 Tbsp. butter

• 2 Vidalia onions, thinly sliced

• 2 lbs. Brussels sprouts, trimmed, halved

• 2 Tbsp. Market District extra virgin olive oil

1. Preheat oven to 375°F.

• 1 tsp. kosher salt

• 1 tsp. black pepper, ground

• 1/4 cup dried cranberries

• 1/2 cup Danish blue cheese, crumbled

ccasionally, for 10 minutes or until Turn heat up to medium high and brown

3. Toss Brussels sprouts with olive oil, salt & pepper.

4. Place Brussels sprouts on a foil-lined baking sheet and roast for 25 minutes.

6. Place Brussels sprouts in a large bowl and toss with caramelized onions, dried cranberries and blue cheese.

0 more minutes. Set aside . oil, s alt&pepper.salt & pepper. ned sheet and roast for 25 minutes . en once are lightly charred and roasted owl and toss with caramelized e cheese

5. Remove Brussels sprouts from oven once they are lightly charred and roasted.

preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Illustrations by Justin Guerino

Homemade Whipped Cream

Compliments of Chef Ben D’Amico Makes 1-1/22 cups

• 2 Tbsp. granulated sugar

• 1 pint heavy cream

1. Place sugar and then heavy cream into a large, chilled mixing bowl.

to form.

2. Use a whisk or hand mixer with a whisk attachment to whip the cream for 3-5 minutes until stiff peaks start to form.

ghtcontainerandrefrigerateupto48hours ght container and up to 48 hours , se.

4. When ready to serve, whisk again for 15-20 seconds.

or rounding.

3. Place in an airtight container and refrigerate up to 48 hours, until ready to use.

Add one of these ingredients to the recipe for distinct ﬂavor:

• 2 Tbsp. chocolate powder

• 1/2 tsp. cinnamon

or coconut chilled cinnamon

• 4 oz. coconut cream or coconut milk, chilled

• 1 drop almond extract (or any type of extract)

Who’s Crystal Baldwin?

get into the holiday spirit

with Master Mixologist Maija Talikka

he corn

ry ice cubes and cranberry simp

Cranberry Simple Syrup

Makes 8 oz.

• 2-1/2 cups fresh or frozen cranberries (8 oz.)

• 1 cup sugar

• 1 cup water

Rosecrans Mule

• 1 oz. vodka

• 1/2 oz. cranberry simple syrup

• Fresh rosemary cabe y ss.

• 1/4 oz. fresh lime juice

Rosemary Ice Cubes

• Fresh rosemary

• Ice cube tray

• Water

• 3 oz. Fever-Tree ginger beer

Combine vodka, simple syrup and lime juice over ice. Top with ginger beer and garnish with a sprig of rosemary.

Rosecrans Mule Punch

• 2 cups vodka

• 3/4 cup cranberry simple syrup

• 1/2 cup fresh lime juice

• 5 cups Fever-Tree ginger beer

• 1 doz. rosemary ice cubes

• 2 cups frozen, fresh cranberries (for garnish)

Combine ingredients in punch bowl. Add rosemary ice cubes and a handful of cranberries for a colorful touch.

Who’s Maija Talikka?

Falling into Winter

• 1/2 lemon, cut into wedges

• 1/2 oz. cranberry simple syrup

• 2 oz. Woodford Reserve ® bourbon

• 1/2 oz. sweet vermouth

• Rosemary ice cubes

• Fresh rosemary for garnish

As temperatures drop and begin “falling into winter,” cozy up by the ﬁre and sip on this bourbon-based bevvy to warm you to your toes and then some!

Classic Champagne Cocktail

• 3 dashes aromatic bitters

• 1 sugar cube

• 3/4 oz. Maison Rouge cognac

• 1/4 oz. cranberry simple syrup

• Nicolas Feuillatte Brut Reserve or your favorite dry Champagne

• Fresh cranberries for garnish

Every day deserves a little bubbly. For a classic treat anytime this holiday season, toast with a traditional Champagne cocktail.

Add a few dashes of bitters to the sugar cube and place into the bottom of a champagne ﬂute. Add cognac, simple syrup, top with Champagne and garnish with fresh cranberries.

Did You Know?

Say Cheese! The Holiday Slate Board

The State of Your Cheese Board

Available in Ohio, Indiana, Pennsylvania and United States styles, $24.99 ea.

The Building of the Celebratory Board

Even the simplest cheese board takes a little forethought, and the best are lovingly prepared with a little cheesy advice:

• We can’t say this enough. Always bring cheese to room temperature before serving it. This allows the ﬂavor to reach its full potential — to open, expand and invite.

• That said, take cheese out of the refrigerator 1 to 1-1/2 hours before serving.

• Provide a separate knife for each cheese, respecting the integrity of their singular ﬂavors.

• Use knives designed for textures, from soft Chèvre to hard Grana Padano.

• Guide the palate. Encourage guests to taste mild cheeses first, then move on to bolder flavors. Organize your board flow to help guests along. Ending with a blue is always nice.

• Refrigerate leftovers promptly.

Tips for Winter Tree Care

South Hills, 9:30 a.m. • Waterworks, 12:00 p.m. Township of Pine, 2:30 p.m.

the Best tasting bird Brine on!

Honey Brine for Turkey

• 1 gallon water

• 1-1/2 cups salt

• 1 cup sugar

• 3 cloves garlic

• I Tbsp. black peppercorns

• I Tbsp. fresh thyme

• 1 cup honey (replace with another cup of sugar if you prefer not to use honey) Brines 14-22 lb. Turkey

1. Place all brine ingredients in stockpot and bring to a simmer for about 20 minutes, or until salt and sugar completely dissolve. Allow to cool, then refrigerate for about 2-3 hrs.

2. Pour chilled brine into a deep pan and completely submerge thawed turkey. Refrigerate for 12-36 hours.

3. Remove turkey from brine, pat dry and season under the skin with one of the seasoning blends below.

Getting Under the Skin

4. Roast turkey according to package instructions, until the internal temperature in the breast and thickest part of the thigh reaches a minimum of 165°F.

Cook Time 20 min.

Cool Time 2-3 hrs.

skin and meat. Just slip beneath the skin ck through. Do the same for the leg s, ne with the suggested complementar y rict e zest

Brine Time 12-36 hrs.

Illustration by Justin Guerino

Holiday Hand-Dipped Sweets Platters Chocolate-Covered Cheer!

• Small (50 Pieces, Serves 20-25), $30

Includes chocolate-dipped Oreos®, Nutter Butters ®, Bavarian pretzels, marshmallows and chocolate chip cookies

• Medium (60+ Pieces, Serves 35-40), $50

Includes chocolate-dipped Oreos, Nutter Butters, Bavarian pretzels, chocolate chip cookies, Rice Krispies ®, and lemon, raspberry or strawberry crèmes

• Large (100+ Pieces, Serves 55-60), $70

Includes chocolate-dipped Oreos, Nutter Butters, Bavarian pretzels, Rice Krispies, and lemon, raspberry or strawberry crèmes

• Pretzel Platter (21 pretzels), $30

Crunchy pretzels double dipped in Belgian chocolate and covered in toppings such as mini M&M’S ®, peanut butter chips, Oreos and nuts.

Holiday Centerpiece — The Über-Bunch

• Hypericum Berries

• Lilies

• Hydrangeas

• Eucalyptus

• Mums

• Kale

• Dried Wheat & Millet

• Roses

Illustration by Justin Guerino

what’s hot Foodie trends

with Paul Abbott, Palate Pioneer

Market District

• Pumpkin Spice K-Cups ®

• Pumpkin Spice Ground Coffee

• Winter Blend Ground Coffee

• Peppermint Bark Ground Coffee

• Apple Butter Syrup

• Pumpkin or Pecan Pie

• Pumpkin or Cranberry Orange Mufﬁns

• Pumpkin Spice Syrup

• Harvest Pumpkin Spread

• Pumpkin Cheese Ball

• Pumpkin Gnocchi

• Pumpkin Pasta Sauce

• Harvest Pumpkin Bisque

• Cranberry Orange Relish

• Salted Caramel, Dark Chocolate or Toasted Marshmallow boxed Cocoa

• Cinnamon Rum or Crème Brûlée Gelato

Nature’s Basket

• Pumpkin Tortilla Chips

• Pumpkin Cranberry or Ginger Snap

boxed Granola

Who’s Paul Abbott?

Giant Eagle

• Pumpkin Greek Yogurt Donuts or Apple-Filled Donuts with Cinnamon Sugar

• Pumpkin Mini Gobs

• Pumpkin Drop Cookies

• Pumpkin Rolls

• Apple Dumplings with Sauce

• Dutch Apple, Pumpkin or Cranberry Pudding Cake

• Cranberry Raisin Bread

• Pumpkin Sliced Loaf Cake

• Pumpkin Bread

• Cranberry Orange Sliced Loaf Cake

• Greek Pumpkin Yogurt

• Pumpkin, Peppermint or Cinnamon Ice Cream

• Orange Spice Apple Cider

• Salted Caramel Apple Cider

• Pear-Ginger Apple Cider

• Pumpkin Wafﬂes

• Candy Cane Sandwich Cookies

• Cinnamon or Pumpkin Bread Mix

• Apple Butter or Pumpkin Spice Syrup

See back page for a $1 OFF coupon!

Illustrations by Matt Walker

What’s Hot in House & Home

Gobble Up the Savings on Thanksgiving Essentials!

Victorinox Knife Safe — Features a universal design in four sizes to meet most knife storage needs. Holds any 6 to 8-inch blade, $5.49.

Select Norpro ® Holiday Faves — 20% OFF!

• 4-Cup Gravy Separator — Easily separates fat from gravy, stock, soup and sauces with a dripless spout; dishwasher safe, Reg. $9.99, Sale $7.99, SAVE $2!

• Turkey Lifter — The easiest way to transfer a turkey from pan to carving board. Dishwasher safe, top rack recommended; 2-piece set, Reg. $9.99, Sale $7.99, SAVE $2!

• Deluxe Marinade Injector — Designed with holes on two sides to dispense marinade evenly and accurately. Measures 8.5 inches, Reg. $14.99, Sale $11.99, SAVE $3!

Select Harold Import Company Holiday Faves — 20% OFF!

meat stainless steel and AVE y e in Holds me use,

• Librett Durables ® Cooking Twine

Prepare/truss meat with this 100% cotton cooking twine; 185 ft., Reg. $4.99, Sale $3.99, SAVE $1!

• Beyond Gourmet Unbleached Cheesecloth

Illustration by Mark Kinan

It’s Pumpkin Season!

Bakery Treats for an Appetizing Autumn

• 10-inch Classic Pumpkin Pie — What else do you need for Thanksgiving? $9.99

• Pumpkin Gobs ﬁlled with Vanilla Buttercream (please refrigerate!), 12-pk., $5.29

• Soft Drop Pumpkin Cookies, 10-pk., $4.99

n decadent levels , winning friends and small infractions! hing s up ed e refrigerate! ) , 12- pk., $5.29

• Pumpkin Roll — Filled with cream cheese icing (please refrigerate!), $7.99

• Mini Pumpkin Cupcakes with Vanilla Buttercream, 12-pk., $4.99

• Pumpkin Mufﬁns, 4-pk., $4.99

• Pumpkin Pudding Cake, $4.29

• Savory Pumpkin Bread, $3.99

• Pumpkin Walnut Square, $2.99

Market District Coffee Cakes Cakes that Take the Cake!

se refrigerate! ) , $7.99 2- pk., $4.99

y fee.

• Sour Cream Crumb Cake — Our moist sour cream cake with all-butter crumb topping not just on top, but throughout the whole thing!

See back page for a $1 OFF coupon!

• Maple Danish Twist Coffee Cake — We make this buttery coffee cake our own by ﬁlling brioche dough with cinnamon and glazing it generously with maple icing!

d ! et e eam but his cing !

And, Don’t Forget the Housemade Honey Butter Buns!

Chanukah Is Just Around the Corner, Dec. 6-14

And our Bakers are all over it. Look for these Chanukah treats sure to make the holidays sweet!

• Chanukah Cookie Tray — An array of our beautiful Chanukah-themed sugar cookies

• Chanukah Cupcake Tray — Moist cupcakes topped with buttercream

• Salted Caramel Matzo Tray — Matzo cracker coated with salted caramel and dark chocolate

Illustration by Justin Guerino

Crafting the Inspired Holiday Cheese Course

Choose one from each of these ﬁve categories and we guarantee guests will go all festive on your cheese board. And remember, when it comes to soft cheeses, a rind is a terrible thing to waste!

One blue, such as Stilton, Extra Creamy Dolce Gorgonzola, Point Reyes ® Original Blue or Bleu d’Auvergne

See back page for a $1 OFF coupon!

One soft-ripened cheese, such as Brie, Saint André, Délice de Bourgogne or Brillat-Savarin

One semi-hard or hard cheese like an aged Piave, Beemster Classic Aged Gouda or Parmigiano Reggiano ®

Illustrations by Justin Guerino

Accompaniments — A Pretty & Palatable Presentation

On E ng Ha

One semi-soft cheese like English Cheddar, Danish Havarti or French Comté

A classic goat cheese like French Bucherondin or Montchevré

• Artisan breads from our Bakery, Market District crostini or plain crackers that won’t compete with cheese ﬂavors

• Savory olives, hot peppers, charcuterie, nuts, antipasti and fresh vegetables

• Sweet fresh fruits, quince paste, dates, raisins, honey, fruit spread and chutneys

Behind the Knife

The little shop that could

BY KAREN KENNEDY | PHOTOGRAPHY BY MARY MCCLUNG

Take a moment and think about a taste from your childhood— something that takes you back immediately to the comfort of home. It could be your grandmother’s sugar cookies, warm and redolent with cinnamon sugar, begging for an ice cold glass of milk. Or it could be your mom’s sage and cornbread stuffing on Christmas morning, filling the whole house with not just a tantalizing aroma, but also the promise of a joyful houseful of family to come.

And while these things will forever be tied in your mind to the person who made them in your childhood, they’re not lost to you. You could make them yourself if you have the recipe, the time and the desire to do so.

But what if there was a taste from your childhood you had craved for years, but had never been able to recreate because you had been transplanted far from home, and the ingredients you needed to make it were not only unavailable but completely unheard of in your adopted homeland?

Enter a butcher shop called St. Adrian.

Shortly after this little shop opened on the square in Lebanon in August 2014, with a simple selection of steaks, ground meat and chops, a woman with a heavy Southern accent came in the door and asked hopefully if they might carry “griats,” something she had loved in her childhood but been unable to procure anywhere in her new Indiana hometown. The answer was once again “no.” They had not heard of griats and they did not carry it.

But here’s where the story changes: The butcher took her phone number and promised he would figure it out and get it for her. And after much research on his part, he did. As it turns out, griats is a regional term; it is more commonly known as “debris” or “offal,” and it’s everything that typically gets thrown away in the butchering process: spleen, pancreas, brain and parts you’d maybe rather not know

about. But it was exactly what this customer wanted and when he called her to say it was ready to pick up, the woman was beside herself with delight. She even called her mother as she was leaving the shop, exclaiming, “I got it Mama! I got it!”

This level of above-and-beyond customer service is the hallmark of St. Adrian Meats and Sausage. Husband and wife Ryan and Amelia West, first-time business owners, are establishing themselves as the “little shop that can.”

“When we first opened our doors, we had absolutely no idea what we were doing,” Ryan admits. “There was a line down the street on our first day open, and we got clobbered! And people kept saying, ‘Do you carry this? Do you have that? Can you get it for me?’ and my answer was always yes. Czech sausage? Don’t know what it is but I’ll find out and make it. Black pudding? Let me research it and get back to you. And that’s how we got to where we are right now.”

St. Adrian (so named because St. Adrian is the patron saint of butchers) was born out of Ryan and Amelia’s quest for better, fresher meat for themselves. Locavores to the core, they were on a mission to know where their meat came from and how it was raised. Then they started sharing it with family and friends. And then a business model started to take shape. They would open a butcher shop, but they would control the product from the farm to the display case.

“We buy the live animal directly from the farmer,” Ryan explains. “I drive out there and pick it up myself. When we do this, we are saving the farmers the time and expense of taking their livestock to market. Also, I want to see the conditions in which the animal was raised. I want assurances against cruelty or suffering. No antibiotics. I want to know it’s a clean environment. And if those farmers are buying their feed from other local farmers, we’re closing the economic circle and keeping it all local.”

St. Adrian owners Amelia and Ryan bring a new tradition to Lebanon.

“Then, we deliver the animal to our processor. They know what our standards are; how we want things done,” he continues. “So we know the meat we’re cutting in the shop is the same meat we want to eat at home. We wouldn’t sell our customers anything less.”

Now, in their space on West Washington Street on the courthouse square, the possibilities are virtually limitless. Ryan, an avid and talented cook, can barely contain his creative impulses in this new playground. And so, in addition to running the butcher shop and researching unusual cuts and products for an ever-growing customer base, he’s making an amazing array of unique sausages, including tomato-basil chicken, curried chicken, buffalo chicken and pecan-cranberry for the holidays. He’s also making and selling sauces to complement the meats, such as a fresh chimichurri. He set up a curing room over the Labor Day weekend. If a call comes in for pulled pork for a party of a hundred people, the answer is, of course, yes.

Area restaurants are just beginning to discover the offerings from St. Adrian, and more are sure to come knocking. They’re providing ground beef to the Milky Way in Lebanon, and in Zionsville, the Salty Cowboy uses their chorizo and Amore Pizzeria and Ristorante uses their sweet Italian sausage. They plan to do more special events, such as in-store tastings and sausage making classes, after the first of the year.

“We are definitely figuring out the details as we go along, but from the start our objectives were pretty clear,” said Amelia. “We obviously wanted to create a financially stable business to support our family. But it was also important for us to create market opportunities for local farmers, because we both grew up in agricultural families. And we wanted to be able to employ local people—to create jobs in our community.”

They are succeeding on all of those fronts. And after 14 years of marriage, there will be another West in the family by Christmastime.

Said Amelia with a laugh, “St. Adrian has definitely been looking out for us.”

You can find St. Adrian Meats and Sausage at 110 W. Washington St., Lebanon; 765.481.2095; SaintAdrianMeats.com.

Pigs’ Cheeks

Recipe courtesy of Ryan West, St. Adrian Meats and Sausage

6–12 pigs’ cheeks (depending on size)

2 tablespoons plain flour, seasoned with salt and black pepper

4 tablespoons olive oil

2 large onions, finely sliced

2 tablespoons unsalted butter

5 fresh thyme sprigs, leaves stripped

1 bay leaf

4 tablespoons runny honey

1 cup white wine

1 cup chicken stock

4 tablespoons whole-grain or Dijontype mustard

Karen Kennedy is an Indianapolis-based food writer with over 25 years’ experience in the hospitality industry in Indiana, Chicago and Vermont. She is the owner of Small Potatoes, a catering and event planning company, and the creator of the Indie Indy Foodie Tours. She, along with her dedicated team of foodies, works to promote independently owned restaurants throughout the Indianapolis area.

¾ cup heavy cream

Dust the pigs’ cheeks in seasoned flour. Heat half the oil in a large, heavy casserole dish or deep cast-iron skillet with a tight-fitting lid. Add cheeks. Cook over medium heat for 2–3 minutes each side,

until browned. Remove and set aside. Add onion to pan. Add oil and butter and gently fry for approximately 10 minutes, until soft. Add herbs and honey. Cook over a medium heat until onions are sticky and golden brown. Pour in wine and deglaze pan. Incorporate stock and return cheeks to pan. Season with salt and pepper. Bring to a boil. Cover with lid. Simmer over low heat for 2½ hours, until tender. Remove cheeks. Set aside and keep warm. Bring sauce to a boil. Add mustard and cream and let bubble 5–10 minutes until you have a rich golden sauce. Return pigs’ cheeks to pan to warm through. Serve immediately.

Serve over rice, noodles, mashed potatoes or parsnips and eat up fast as they won’t last.

MIDWEST COMFORT FOODS WITH AN INTERNATIONAL FLAIR

RECIPES AND PHOTOGRAPHY BY THE FITCHEN

Midwest comfort food screams snowy Sunday afternoons with football on the television or family gathering at the table after a day of sledding. Beef stew, stuffed peppers and brownies are hearty and rustic and full of warmth. The Fitchen took these infused each with an international delight, taking these dishes to another level of devour.

Jordan and Clark Cord are a 20-something married couple living in Central Indiana. As food bloggers, most of their time is spent in the kitchen. Their mostly food-related hobbies include grocery shopping, trying and drinking new wines and tirelessly searching for the best Thai food in Indiana.

Hearty Moroccan Stew

Flavored with traditional Moroccan spices, this aromatic stew feeds a crowd and is best served with warm flatbread or couscous.

Serves 8

1 pound stew meat, beef or lamb, cut into 1-inch cubes

1 tablespoon sea salt, divided in half

½ tablespoon black pepper

2 tablespoons olive oil

1 onion, finely chopped

6 cloves of garlic, minced

6 cups of vegetable broth

1 (15-ounce) can chopped tomatoes

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried oregano

¼ teaspoon cinnamon

½ teaspoon cumin

½ teaspoon turmeric

1 teaspoon harissa

½ tablespoon white pepper

1 (15-ounce) can chickpeas, drained

2 cups carrots, chopped

1 pound red potatoes, chopped

1 zucchini, chopped

1 cup frozen, thawed peas

Add lanb or beef cubes to a bowl and season with ½ tablespoon each sea salt and black pepper.

In a large pot, heat olive oil over medium-high. Add meat and cook until browned on all sides. Remove meat to a bowl and set aside.

Reduce heat. Add onion and garlic to pot. Stirring constantly, cook for 3–5 minutes. Carefully add broth. Return meat to pot. Bring to a boil.

Reduce heat. Add tomato, bay leaf, thyme, oregano, cinnamon, cumin, turmeric, harissa, white pepper and remaining sea salt. Simmer for 30 minutes.

Add chickpeas, carrots and potatoes. Cook 15–20 minutes on low heat.

Add zucchini and peas. Continue cooking until all veggies are tender.

This recipe is dairy-free.

Goat Cheese–Stuffed Poblano Peppers with Mexican Rice

These smoky poblanos are filled with colorful spiced rice and topped with hunks of tangy goat cheese.

Makes 10 stuffed halves

For the Mexican rice:

1 cup long grain white rice

2 cups water

½ teaspoon salt (optional)

1 tablespoon fresh lime juice

1 tablespoon fresh cilantro, chopped

For the peppers:

5 poblano peppers

2 tablespoons olive oil

¼ cup red onion, diced

1 red bell pepper, finely diced

½ cup frozen sweet corn, thawed

½ tablespoon red chili flakes

2 teaspoons sea salt

½ teaspoon cayenne pepper

½ teaspoon chipotle powder

¼ teaspoon garlic powder

2 ounces goat cheese

In a medium pot, bring water and rice to a boil. Add ½ teaspoon of salt (optional). Reduce to simmer and cover, stirring occasionally to prevent sticking. Cook 15–20 minutes. Allow to cool. Stir in lime juice and cilantro.

Preheat oven to 425°F.

Cut peppers in half lengthwise. Remove seeds and ribs. Be sure to wash your hands after handling the peppers!

Lightly coat a baking sheet with nonstick cooking spray. Arrange peppers on sheet.

Heat 2 tablespoons of olive oil in a skillet over medium-high. Add onion. Sauté 5 minutes. Add red bell pepper. Continue cooking until onion and pepper soften. Add corn. Stir in cooked rice. Add seasonings. Mix well to combine.

Use a spoon to fill peppers with rice mixture. Crumble chunks of goat cheese over top.

Bake 30 minutes.

This recipe is vegetarian.

Gluten-Free

Brownies

Makes 18–24 brownies

½ cup applesauce

½ cup honey

2 eggs

1 teaspoon vanilla extract

½ cup gluten-free flour*

½ cup cocoa powder

¼ teaspoon baking soda

¼ teaspoon sea salt

½ cup white chocolate chips

½ tablespoon matcha powder

Preheat oven to 350°F.

Lightly grease an 8- by 8-inch baking dish with coconut oil or nonstick cooking spray.

In a medium bowl, combine applesauce and honey. Mix until smooth.

Whisk eggs in a small bowl. Add eggs and vanilla to the applesauce and honey mixture. Mix until well combined.

In a separate bowl, combine flour, cocoa powder, baking soda and salt. Mix thoroughly until smooth.

Slowly add dry mixture to wet ingredients, mixing as you go. Pour batter into baking dish. Set aside.

Melt white chocolate chips in a double boiler. Stir in matcha powder until completely combined.

Spoon dollops of matcha white chocolate mixture into brownie batter. Swirl using a toothpick or butter knife.

Bake 25–30 minutes, or until a toothpick inserted into center of pan comes out clean.

This recipe is vegetarian and gluten-free.

*The Fitchen recommends using Wholesome Chow’s AP mix because it includes tapioca starch and xanthan gum, which work well for baked goods.

Life on Greener Pastures Traders Point Creamery

BY RACHEL D. RUSSELL | PHOTOGRAPHY PROVIDED BY TRADERS POINT CREAMERY

Balance.

It’s the useful force behind just about everything in life. And if you’re craving it, just drive to where Boone and Marion counties almost touch and you’ll find it.

Welcome to Traders Point Creamery.

This USDA-certified organic farm in Zionsville, the first of its kind in Indiana, has become a household name when it comes to local, fresh dairy products. Indeed, owners Dr. Fritz Kunz and Jane Elder Kunz are proud to live and provide by their motto of “nourishing the land that nourishes us all.”

The farm occupies approximately 400 acres and has practiced organic dairy farming since 2003. These acres are dotted with around 76 Brown Swiss cows that exist on the grasses they ingest from rotational grazing. The natural eating habits of these bovine beauties matters to Traders Point Creamery because they respect the land, the process and the creatures, which is turn creates first-rate products.

“There’s a reciprocal relationship between treatment and product,” Cheesemaker Kris Malling puts it simply. Balance.

It’s true: A cow’s life at Traders Point Creamery is one of freedom and naturalness. They are not tethered to one spot all day, eating from a trough—they can roam and eat what they crave from the land, which may even include something from an onion patch one day, or perhaps other protein-rich foods that are not grasses, like legumes, clovers and alfalfa, the next day.

In the winter, when the Indiana weather is unforgiving and the ground is hard and frozen, green sustenance is hard to come by, so they receive organic hay from Traders Point Creamery’s land and other Indiana farms to supplement their nutrition. At no point does the herd ingest grain, corn, synthetic fertilizers, pesticides, antibiotics or hormones.

“There’s a fluctuation in flavor profile that can happen on a daily basis,” says Malling. “In the spring, there’s fresh grass and rain, so there’s more moisture in their diet. This means there’s less fat in the milk.”

Of course, the inverse is true in winter, when there’s less fresh, green grass and butterfat content goes up because there’s less moisture in the cows’ diets.

This “daily seasonality,” as Malling calls it, matters when it comes to the taste of the products they carefully manufacture. For example, Traders Point Creamery’s Fleur de la Terre, a mild cheese that develops complexity as it ages, is only produced when cows are on pasture, which would be in spring and summer. Malling says these times of year provide “the perfect medium to fully embody the lush grasses and herbs available to us on our organic farm.”

As to what Traders Point Creamery mostly produces, the name of the game is artisanal cheese. This is made at the main location in Zionsville, along with cottage cheese. The products manufactured here are made with milk from their Brown Swiss herd with an eye towards detail. For example, the 2,000 pounds of cottage cheese made here weekly is hand stirred, and the temperatures and fluctuations babysat with consistency in mind.

“We very intentionally do things in a less efficient manner here [Zionsville location] because the product benefits from it,” Malling says. “The product would suffer if not.”

They are proud to provide full-fat, non-homogenized products, which means good fats remain part of their dairy creations. They adhere to minimal-processing principles to promote the best flavors and health benefits and believe an organic, grassfed herd yields the best health benefits for consumers resulting in milk that is exceptionally high in omega-3s, conjugated linoleic acids (CLAs) and vitamins.

But, as with many healthful, delicious offerings, the public has caught on to the philosophy and high quality foodstuffs that have made Traders Point Creamery a role model in the organic dairy world. This begets adoration, which in turn leads to growth.

So this small but ever-growing business spread its wings a few years ago when it opened an additional production facility in Indianapolis. It had to, to fulfill the demand for its popular products, such as yogurt. One-and-a-half years ago they were producing about 3,500 units of yogurt a week at the Zionsville location; today, they produce about 30,000 plus units at the Indianapolis facility.

While the second location allows Traders Point Creamery to push out larger

Winter life for a free-to-roam Brown Swiss cow at Traders Point Creamery.

quantities of some of its goods, such as yogurt, they pride themselves on staying true to whom they are. They refuse to compromise and remain true to attention to detail, quality of product and organic processes. For instance, the extra milk they need to fulfill product demands while remaining true to their 100% grassfed herd philosophy has allowed them to create alliances with other Indiana dairy farmers who live by the same dairy farming practices. Balance.

So put on your farm boots, grab your friends or family and head out to Traders Point Creamery. There, you can tour the farm and meet their well-kept herd, and enjoy their handcrafted dairy creations knowing the best possible care was taken of the creature that made it all possible.

Visit Traders Point Creamery year round at 9101 Moore Road in Zionsville. Sample their artisanal, organic products at this same location by purchasing them in their store or enjoying them at their dairy bar or in The Loft Restaurant, or by visiting stores that stock their products listed at TradersPointCreamery.com.

Rachel D. Russell is the managing editor of Edible Indy. She has a passion for food, second only to writing, and enjoys hearing about how food has shaped lives. She is always interested in comments and ideas for new stories. She can be reached at editor@edibleindy.com.

Traders Point Creamery products are full-fat and non-homogenized to provide maximum health beneﬁts to consumers.

In Traders Point Creamery’s cheese cave.

Traditional twists to warm you from head to toe

IBY CHRIS BAVENDER PHOTOGRAPH BY MARY MCCLUNG ILLUSTRATION BY CARYN SCHEVING

t’s a drink that evokes childhood memories—a steaming mug of cocoa warming hands chilled from sledding, the scent of sweet, decadent chocolate wafting up as you slowly take that first delicious sip.

“When I was about 3 my mom would drop me off at the neighbors’ house and they would take me to preschool. And, every morning for breakfast when it was cold, we would have buttered toast and cocoa,” said BJ Davis of Bee Coffee Roasters.

“She’d use Baker’s chocolate and some sugar and a little salt and milk and cook it on the stove and we always dipped our toast in the cocoa. For me, it truly is a memory of childhood.”

These days however, Davis is serving up a different sort of hot chocolate at her two coffee shops—a Bonfire Mocha guaranteed to “really warm you up.” Her secret: chipotle, for a bit of a kick.

“I like playing around with flavors and think chocolate and chilies go well together. We use a single-origin cocoa from Ghana called Omanhene that has more of a dark chocolate flavor, but is still quite sweet,” she said. “We mix it with our espresso and chipotle to give it a little bit of a smoky taste. We have some people who are hooked on it and the spicier the better.”

You’ll also find Bee Roasters coffee in Julie Bolejack’s Mayan Mocha. Bolejack, owner of Chocolate for the Spirit, concocted the creation in homage to the year she spent in Canada when she was just 18—her first experience living on her own.

“Money was tight and there was very little for discretionary spending. One of my treats was going to a local coffee house with open microphone night. During these nights out I’d order their special drink of coffee and cocoa,” Bolejack said. “On cold nights the steaming cup warmed me—to my very soul. I have always considered the combination a special treat and am happy to offer it to my customers.”

The Mayan Mocha combines Chocolate for the Spirit’s Mayan Cocoa Mix and Bee Roasters Coffee.

“Warming spices, chocolate and coffee—a trifecta for the tongue,”

Bolejack said.

Stop by Delicia or La Mulita in South Broad Ripple at 52nd and College in Indianapolis and you might want to savor a cup of Chef Ricky Martinez’s traditional Mexican Hot Chocolate—with a grownup flair.

“It’s pretty similar to the one that I grew up with, but I did some modifications to it—like half and half instead of milk, and I add whipped cream and shaved chocolate,” Martinez said. “It reminds me of home. My mom used to make this on cold or rainy days and we all sat on the balcony to watch the rain and drink chocolate.”

Martinez said what makes the drink unique is the brand of chocolate used—Chocolate Abuelita.

“Abuelita is the Spanish word for grandma. This chocolate has been in every Mexican home since 1939 and the image on the box shows an old lady with a cup of chocolate,” he said. “The chocolate comes in wheel-like tablets, and the chocolate has sugar already—it’s like granulated chocolate in a tablet.”

Martinez said he doesn’t drink it all the time—even if he has all the ingredients at home or at one of the restaurants.

“It has to be special—either with the family or friends,” he said. “Both of my kids—Ricky Jr., who is 8, and Maggie, who is 5—love this hot chocolate with marshmallows. She is addicted to it.”

And, whether she realizes it yet or not, Maggie is carrying on family tradition.

“For me when it comes to food and drinks it has to be like love at first sight,” Martinez said. “You have to fall in love with what you see in order to enjoy it. But, it’s even better when it comes with memories.”

Chris Bavender is a freelance writer in South Broad Ripple with more than 20 years’ experience as a print and broadcast journalist. Follow her on Twitter @ crbavender and Instagram @chris_bavender.

Mayan Mocha Dry Mix

Courtesy of Julie Bolejack, Chocolate for the Spirit

Yields 8 cups

1⅓ cups sugar

⅔ cup nonfat dry milk

⅓ cup unsweetened cocoa powder

1½ teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

⅛–¼ teaspoon cayenne pepper

Combine ingredients and store in an airtight container.

To make 1 cup: Add ¼ cup dry mix to ½ cup of very strong coffee and ½ cup hot water. Stir until dissolved and frothy. Top with whipped cream and chocolate shavings, or sprinkle with cinnamon.

For an over-21 hot chocolate, add a shot of bourbon or any cinnamon liquor.

Bonfire Mocha

Courtesy of BJ Davis, Bee Coffee Roasters

Yield 1 cup

2 shots espresso or 4 ounces strong coffee

2 tablespoons cocoa

2 tablespoons sugar

¼ teaspoon vanilla extract

⅛ teaspoon ground chipotle (or more, to taste)

Place in 8-ounce mug. Add espresso. Leave room to top with frothy milk or whipped cream, if desired.

Chocolate Mexicano

Courtesy of Chef Ricky Martinez, Delicia

Yield ½ gallon (64 ounces)

2 quarts half and half

2 tablets Chocolate Abuelita

1 tablespoon sugar

1 stick cinnamon

Mix all ingredients in a saucepan. Cook on low for 10 to 15 minutes or until boiling, stirring constantly with a whisk. Once the mixture boils, take off stove. Let it rest for a couple of minutes to ensure all chocolate is melted.

Serve with whipped cream, cinnamon stick and shaved chocolate.

Piazza produce is proud to feature products from local farmers & artisans.

We consider local, product we pick up from the producers while making our daily deliveries.

An age-old tradition that can stop time BREAKING BREAD

STORY AND PHOTOGRAPHY BY MARY MCCLUNG

Butter, jelly, garlic, tuna fish, PB&J, salted butter … really, what would any of these classic spreadables be without a proper taste bud delivery vehicle? And, what taste carrier is more traditional than a perfect piece of bread? I confess that I refer to bread as just a vehicle for sweet, salty, softened butter (and keep your Paula Deen jokes to yourself).

As the country and our state change into an ever-more-diverse multicultural melting pot, Hoosiers are getting the flavorful fallout of everyone’s traditional foods. Here in Indy, we now have all-youcan-eat sushi on the west side, tagine near the monuments and haggis on Mass Ave. But one thing that remains a mainstream food is the bread brought to America during a time that spanned hundreds of earlier years.

Many of us can trace family back to European immigrants who came to the continent between the 1600s and early 1900s. They brought with them the knowledge of leavened bread, made with the recipes handed down to each maker by their relatives back in the old country. Loaves were hand shaped and baked to practiced perfection, then fed to the family after a long day of the physical labor necessary to keep a household together in those days. (Yes, take-out pizza addicts, even here in Indiana life was not easy.)

As we moved into the industrial age, through the Great Depression

and two World Wars to the age of prosperity, our food habits changed along with the times. Mechanized food production cut down time the “lady of the house” spent in the kitchen. Advertisers made us believe a woman’s life would be perfect if she obtained a starched apron, a set of pearls, a Perm-N-Curl and a giant new stand-alone freezer … with stacks of frozen dinners stored inside.

Loaves of bread were made available pre-baked and wrapped in plastic decorated with large yellow, red and blue dots, awaiting us on the grocery store shelf. And if your mom was a winner, your square sandwich even came delivered to your place at the kitchen table sans crust. It seemed the days of making bread by hand as part of our family traditions were over for anyone with enough take-home pay to drive the giant family car or send the kids down to the supermarket to pick up a pre-sliced loaf.

Somewhere along the way, not so long ago, we began to reconsider all that we had lost—flavor, texture, nutrition—in our pursuit of convenience. Somewhere in a kitchen or restaurant, someone made a lovely loaf of crusty bread (you know, the kind without a pre-sliced layer of gummy, garlic-infused yellow paste that went into the oven for spaghetti night). And someone, somewhere, received the gift of eating that bread with its maker. (And if they were really thinking, they hit that loaf while it was warm with two plates, two knives and a

pound of soft, salted butter! Sorry … where was I? Oh, yeah ...)

Bread. Tradition. Meet Alexa Meadows and her mom, Irina Zuevich, whom I met during a recent photo shoot for Edible Indy. Alexa makes sweet and savory baked foods (which make tiny angels sing inside my head) and sells them through her Fishers-based company, La Torte Bakery. While we chatted all things food, and about the quirky life of a food photographer-slash-college-student (yes, me), we got on the subject of traditional European breads and I found myself invited to the home of these warm and lovely Eastern European women to talk, eat and photograph some of the traditional breads they make.

My afternoon in their kitchen was filled with hospitality, laughter, the wafting scents of baking and cooling breads and the sharing of family history. One thing about bread is that it is one of the world’s great time-stoppers. As we sat with cups of tea and one of Alexa’s cakes (which nearly brought tears of cake-loving joy), I realized this was what the old sages meant when they coined the term “breaking bread.” A few minutes of life at a slower pace, and an Old World tradition of sharing something made with love and care, gave us time to talk, laugh, exchange.

Alexa and Irina are from Kyrgyzstan, one of the formerly Soviet republics that lies against the Chinese border. Though they are Russian, they consider themselves Asian by cultural influences. They also happen to be versed in many of the foods across the European continent.

Irina, a skilled cook and baker who passed her knowledge on to daughter, Alexa, found herself in a difficult situation in the early 1990s. After the fall of the USSR, nearly everything, including food, was in short supply. Only one ingredient stayed steadily available: flour. Irina became an expert in bread baking. Not just their local traditional breads, like bulocka and bauraski, but bread from other countries: Italy, France, England.

Breaking bread is communion in its truest form. The motion and action of sharing a traditional loaf of bread with someone else brings community. At that moment, at that table, we were a community of three. Learning about each other and our cultures. Discovering what brought them to Indiana, and what makes us so alike despite the thousands of miles between our childhood homes. In this case, European bread was our common thread. I’ve spent years making it because I love the art of the process; Irina spent years making it so her family would be safely fed each day.

Old World bread takes time and some practice. Irina made three loaves for me that day, all made by hand: a light brioche, a French baguette and an Italian loaf.

The starter for her Italian bread had been sitting for 48 hours and dough had been proofing for eight. After shaping loaves and letting them sit for an hour, then one more hour in the oven, this pillow of Italian heaven had been up to 56 hours in the making. And pulling apart the buttery brioche, I’m pretty sure I heard those little angels inside my head singing again … or were they just whispering to me that I should smash my face into the loaf and eat from the inside out? Lucky for all of us, my politeness filter kicked in, and I refrained.

We talked for a while about the bread making process and agreed nearly anyone can make a good loaf of European bread, either by hand, with a trusty kitchen mixer or with a bread machine. With a little practice, anyone with the desire to make a classic, traditional loaf of European bread can have beautiful loaves to eat all winter. Just in time for soups, casseroles and the stick-to-your ribs foods we crave when the weather gets bad and we need comfort. European breads were created to go with all of the foods we want when the skies are spitting frozen water and we stare out the window wishing for just one green leaf.

I would love to see everyone try his or her hand at making traditional European bread. The process is slow, but not difficult. Practice makes perfect, but every loaf that comes out of the oven is a victory and a moment to cherish.

Alexa Meadows (with her mom, Irina Zuevich, left) makes sweet and savory baked foods and sells them through her Fishers-based company, La Torte Bakery.

Ca’ Savio Bread

(Italian Bread)

Recipe courtesy of La Torte Bakery

Yield 2 loaves

Fermented dough (starter)

¾ cup bread flour

¼ cup plus half a tablespoon water

¼ teaspoon instant yeast

¼ teaspoon salt

Mix all ingredients together by hand. Leave at room temperature for 1–2 hours, then refrigerate for 24–48 hours.

Dough

4 cups bread flour

1½ cups water

½ teaspoon sugar or honey

¾ teaspoon instant yeast

Fermented dough starter

¼ cup semolina flour

1¾ tablespoons sunflower oil

2¼ teaspoons salt

Combine bread flour, water, sugar, yeast, fermented dough and semolina flour in a mixer bowl. Mix at low speed for 3–4 minutes. Add oil. Mix at medium speed for another 2–4 minutes. Add salt. Continue mixing at medium speed for 11 minutes.

Cover the bowl with plastic. Let it rest at room temperature for 2–3 hours.

Gently divide the dough in half. Shape it into 2 oval or round loaves on a lightly floured surface. Place loaves on parchment-lined baking sheet. Lightly sprinkle with flour. Cover with plastic. Let it rise at room temperature for 1–1½ hours, or until it doubles in size.

Preheat oven to 425°F. Remove plastic from loaves. Make 2 or 3 diagonal slashes on top of each loaf with a serrated bread knife. Bake the bread for 45–60 minutes, or until it is golden brown. Remove from the oven. Cool completely on a cooling rack.

And sharing that loaf with others gives us a personal connection that’s hard to find in any other way. Start by making a loaf using one of the two recipes. Make it two or three times and you’ll find yourself addicted to the process, and to the smells and to the sharing of bread with others. And while you’re noshing on your beautiful bread, don’t forget to listen for those angels.

Mary McClung resides in Indianapolis and is senior at Herron School of Art & Design, completing her BFA in photography and intermedia. Her art and professional work includes photography and video. Mary’s love for the slow, sustainable, farm-to-table culture manifests itself through her work photographing and promoting the food and the food community in the Indianapolis area.

Brioche Bread

Recipe courtesy of La Torte Bakery

Yield 1 loaf

2 large eggs

⅓ cup lukewarm water

¼ cup sugar

pinch of salt

2½ cups all-purpose or bread flour

½ teaspoon instant yeast

½ cup butter at room temperature plus enough to grease bowl

1 egg plus 1 tablespoon water for egg wash

In a standard mixer, mix together eggs, water, sugar and salt. In a separate bowl, mix flour and yeast. Add flour mixture to the mixer bowl. Mix for 10–12 minutes. Add butter into the mixture in 3 or 4 additions, until all the butter is incorporated. Mix for 5–8 minutes, until smooth and shiny.

Form the dough into a ball. Place in bowl greased with butter. Cover with plastic. Leave dough at room temperature to rise for 1–2 hours. Then refrigerate dough for several hours or overnight.

Form the chilled dough into large round brioche. Place dough in greased pan. Cover lightly with plastic. Let rise for 2½–3 hours, or until it doubles in volume.

Preheat oven to 400°F. Bake brioche for 10 minutes. Reduce temperature to 350°F. Continue to bake for another 20–25 minutes, until golden brown in color. Remove from oven and let cool for 10 minutes. Remove from pan and let cool completely on a cooling rack.

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Smoking Goose’s Chris Eley Has the “Cure” WILD BACON CRAVINGS?

STORY AND PHOTOGRAPHY BY CORRIE QUINN, SMOKING GOOSE MEATERY

As Goose the Market celebrates eight years of bacon-making bliss in Indy this fall, butcher and owner Chris Eley has been handcrafting on a massively meat scale ever since his wholesale smokehouse opened four years ago. Today, Chris’ Smoking Goose Meatery makes three varieties of bacon (and much more) for chefs and shops from San Diego to Brooklyn. But when he’s smoking for family and friends, Chris finds his inspiration close to home.

Bow hunting on family land near southern Indiana’s Hoosier National Forest, Chris takes his commitment to nose-to-tail butchery from his profession to his free time.

“Using every bit of the animal isn’t just tradition. It’s also delicious,” Chris says.

Each cut has its own characteristics that help dictate the recipe: seared steaks, fresh sausage, dry-cured whole muscles and more.

“Making bacon is a great use for the belly,” Chris says.

He begins with a basic recipe for a dry rub cure. It’s simple and balanced as is, but also a prime palette for blending in additional flavors. Make this recipe your own by adding fresh rosemary and citrus zest or cinnamon and star anise to the cure. Try trading out the maple syrup for local honey or sorghum.

For this feature, Chris sourced pasture-raised, grass-fed elk bellies. But again, the meat can vary with your bacon cravings—try venison, duck or another meat you love.

Finished elk bacon

Corrie Quinn is always hungry. Four years ago, Goose the Market grew with the opening of Smoking Goose, a wholesale, USDA-inspected meatery that handcrafts slow-cured and smoked meats, salumi, and fresh sausages. Since then Corrie has been helping to share the Goose story with an audience that stretches from San Diego to Brooklyn.

Elk Bacon

Dry Rub Cure Ingredients and Proportions

The amount of each ingredient needed is proportional to the weight of the belly meat that you’re curing.

IngredientAmountExample

Raw Elk Bellies5 pounds

Cane Sugar2% of the weight of the elk bellies0.10 pounds (about 45g)

Brown Sugar3.6% of the weight of the elk bellies0.18 pounds (about 82g)

Sea Salt4% of the weight of the elk bellies0.20 pounds (about 91g)

Maple Syrup1% of the weight of the elk bellies0.04 pounds (about 18g)

Vegetable powder*less than 0.01% of the weight of the elk bellies about 0.006 pounds (about 3g)

*This optional ingredient (a combination of celery juice and sea salt) helps maintain the traditional rosy color of the bacon. Available through Goose the Market or butcher supply websites.

Mix sugars and sea salt (and vegetable powder, if using) then evenly distribute over front and back of elk bellies.

Drizzle maple syrup evenly over elk bellies. Massage bellies so the dry rub cure is uniformly moistened and all ingredients are evenly distributed over bellies.

Wrap bellies in waxed butcher paper or store in a nonreactive container (like a deep stainless steel pan or a glass casserole). Cover with plastic wrap. Store curing bellies in refrigerator.

Once a day for 3 days, use your hands to turn over bellies and redistribute cure. (Liquid from the curing bellies will begin to pool so be sure your packaging or container doesn’t leak.)

Rinse each belly under fresh, cool water. Pat dry with a clean, lint-free towel. Let dry bellies rest uncovered on a clean cooling rack or pan in the refrigerator for at least 6 hours, or overnight.

Chris recommends stocking your smoker with fruitwoods (apple, cherry, etc.) to

highlight the sweet flavors of the game. If you prefer a heavier smoke, use hickory. Smoke the cured bellies at 130°–150° for 2–3 hours, then slowly bring temperature up so bellies smoke for additional 60–90 minutes at 180°–200°

Have a taste of the elk bacon right outta the smoker. You deserve it. Then let bacon cool completely. (It’s easiest to slice when it’s cold.) Store covered in refrigerator once it’s cooled completely. To serve, fry or bake thick slices as you would regular bacon. Chris recommends pulling it before it’s too crispy, when the texture and flavors really sing.

“Rather than serving it solo as a breakfast side, I prefer using this Elk Bacon as part of a recipe,” Chris explains. He recommends layering slices in sandwiches with pecorino studded with walnuts, arugula and cranberry mostarda. Chop and stir into hash or dice and pan fry to start winter soups. “I make a hearty Hunter’s Stew with bacon and sausage from the same animal,” Chris tempts.

Discover and Enjoy Winter’s Bounty SOUTHERN INDIANA

BY KATHY JONAS

Courtesy Visit Morgan County

Southern Indiana does not lie dormant when the leaves fall from the trees. The winter months are abundant with natural, cultural and culinary possibilities to coax you off the couch and heighten your senses. Experience the intoxicating aroma of homemade candy canes being individually crafted at the Martinsville Candy Kitchen or hear the high-pitched whistle of an eagle as it swoops across a frozen Lake Monroe.

While huddling with a blanket or a book might be tempting during the cold winter months, invest in some warm gloves and go outside!

Brown County

One of the top destinations here tends to get quiet when the fall season ends. But the breathtaking stillness of the hills and woods—170,000 acres of forested land—affords an opportunity to view nature up close.

The Winter Wellness Weekend January 15–17 celebrates all things Brown County, including a yoga retreat, winter hikes in Brown County State Park and the Frosty Trails 5 Mile.

“We know when we are well because we are happy and vital,” says Lee Edgren, owner of River Light Yoga, who organizes the retreat part of the weekend, called Warm Up from Within, at the Abe Martin Lodge in Brown County State Park in Nashville.

“It is a mind/body/spiritual exploration that absorbs the senses, moves the body and opens the creative spirit. There’s silence as well as activity, time to share and explore and time to be alone,” she says.

A certified yoga instructor with a wellness management degree, Edgren says yoga, poetry, art and tai chi will be a few areas explored.

In addition to the retreat, the park plans two self-guided hikes at 9am on Saturday, January 16. One is 3.5 miles along the south loop and the breathtaking Hohen point, and the second is 2.75 miles through Ogle Hollow Nature Preserve. The Frosty Trails five-mile run (or walk) will get the blood flowing at 10:30am.

For more information, contact the Brown County Convention and Visitors Bureau at BrownCounty.com or 800.753.3255.

Monroe County

Best known as the cultural hub of Southern Indiana with Bloomington and Indiana University at its core, Monroe County is also a nature lover’s paradise. Speedboats might populate the 10,000-acre Lake Monroe in the summer months but come winter, wildlife takes center stage. There are more than a few cultural offerings, too.

For 16 years, eagle enthusiasts have been coming to the Fourwinds Resort & Marina on Lake Monroe to spot an eagle during the annual Eagle Watch Weekend. The 2016 event is scheduled January 29 through 31. Last year, there were 30 to 40 sightings and everyone left having reported seeing at least one eagle. Experts head out with scopes to give participants a close-up view.

For more information, go to EaglesAtLakeMonroe.com.

Speaking of eagles, David Rupp, naturalist and owner of Indigo Birding Nature Tours, will lead a tour focusing on the bald eagles that winter on the lake and the resurgence in the eagle population from 1 to 4pm on two Saturdays: December 12 and January 23. Binoculars, spotting scopes and refreshments are provided as participants stop at various points.

Rupp, who worked as a naturalist at Eagle Creek Park and Southeastway Park (both in Indianapolis), customizes each tour to the particular group he’s taking out.

“Once people get a little bit of exposure to birding, they get really excited,” he says.

Contact Rupp at IndigoBirding.com.

Maple syrup is the focus at the Hinkle-Garton Farmstead the last Saturday of January, February and March. This Bloomington farm and museum, located at 2920 E. 10th St., is open to the public January 30, February 27 and March 26. It is on that last Saturday in February when the first bottle of syrup is produced. The farmstead serves maple tea made from fresh maple sap, and maple-flavored baked goods. For more details, go to BloomingtonRestorations.org.

Make some winter mischief of your own at the Maurice Sendak “Wild Things” exhibit at the Monroe County Public Library from February 12 through March 29. The exhibit will highlight 50 Sendak works of art with 50 heartfelt words from 50 extraordinary people, from former President Bill Clinton to TV personality Meredith Vieira. This is a chance to view the classic story in lithographs, sculptures and even a Rolling Stone magazine cover.

For more information, go to Monroe.Lib.In.us or call 812.349.3050.

Morgan County

This county located between Indianapolis and Bloomington is often overlooked, but it shouldn’t be. It has plenty of natural beauty within the Morgan-Monroe State Forest and is home to artisans, farmers and antique lovers.

Every Saturday beginning November 1, the Martinsville Candy Kitchen is a favorite stop for children of all ages. Bill Badger and his family can be found twisting candy canes in much the same way they have been shaped for 100 years. Badger likes talking about the history of the place while he works, as the muscles in his hands and arms operate automatically.

“I can do this in my sleep,” he says, noting the most candy canes they have ever made in one season tops 38,000.

Much of the equipment, including the marble slab where the mixture is formed, the hook where the candy is twisted and the machine that perforates the dough into hard candy, is original. And, like snowflakes, each candy cane turns out differently.

“As a child, we always went to the Candy Kitchen as a special treat, and I have chosen to continue the tradition with my family,” says Stephanie Wesseler, who was in the shop one Saturday with her husband and children. She’s also a teacher and has taken her students there.

If you’re very lucky, you might get the last candy cane of the batch.

More Morgan County winter activities at VisitMorganCountyIN.com.

Kathy Jonas is a freelance writer who recently worked as managing editor of WeddingDay magazine in northern Indiana and Indianapolis. She is a diehard Indiana University fan and she and her husband (and one very spoiled hound) spend as much time as possible at their condo on Lake Monroe.

The cost and benefits of home butchering

BY JULIE YATES | PHOTOGRAPHY BY MARY MCCLUNG

Savvy home cooks have always recognized how essential it is to be on friendly terms with a great butcher. Recently, fueled by the growing realization that it is important to know where our food is grown and raised, many people are becoming their own butchers. However, the farm-to-fork movement is not the only reason for buying an animal such as a hog and dividing it into individual cuts; it not only makes economic sense, but consumers can decide exactly how they would like their meat allocated.

Nicholas Carter, formerly a chef at Nordstrom’s and Puck’s Restaurant at the Indianapolis Art Museum, and current culinary instructor at Metropolitan School District of Pike Township’s Career Center in Indianapolis, is a proponent of buying a whole or half hog and cutting the meat at home.

“It is definitely cheaper on a per pound basis,” he explains. “For the price someone spends on a package of eight pork chops from a grocery store, they could be getting not only the same amount of pork chops, but a five-pound pork loin roast as well.”

And, the home butcher doesn’t have to settle for what’s available in the grocery.

“When a person has the knowledge of how to cut up a hog, they can decide the size of the roasts and how to split it up.”

The expression “living high on the hog,” doubtless became a metaphor for leading an extravagant lifestyle because the meat right behind the head has traditionally been the most in demand. The upper part of the shoulder is also called the Boston Butt and can

be sliced as a roast or into shoulder steaks. When cooked low and slow either in an oven or in a CrockPot, this makes wonderful pulled pork or barbecue. Immediately behind the shoulder along the upper back is the loin. This is the leanest area and yields loin roasts, tenderloins or pork chops. These cuts are best grilled or baked in an oven.

The middle of the pig is the location for products that come to mind when people think of pork: ribs, bacon and ham. In the front is the picnic shoulder, which can be roasted or ground to make sausage. The central middle is where spare ribs and fresh bacon can be found, as well as the belly.

“The belly is delightful if brined and then roasted slowly. The skin on the surface crisps up and the meat is just fabulous,” Carter says.

At the very end of the middle, above the back legs, is the ham section of the animal. Fresh ham is much different than the smoked, cured hams found in grocery stores.

“Roasting a fresh ham is a beautiful thing,” Carter says. “It can be treated like roast beef by slow-cooking it and slicing it very thin. It has a great flavor.”

The other parts of the hog, such as the head, fat and skin, are an extra bonus for the home butcher. Pigs’ feet, known as trotters, can be brined and smoked. Carter recommends adding them to traditional split pea soup.

“They do not have a lot of meat on them, but they are very flavorful.”

The skin can be rendered for lard and then cooked up as cracklings, more widely known as pork rinds. Pork fat added to homemade sausage imparts flavor and moisture. If the head is simmered at a low temperature for a long period of time, the result is rich stock and head cheese. Head cheese is a delicacy which is served chilled and sliced. It consists of richly flavored meat from the muscles involved with chewing and gelatin from the connective tissues that break down during cooking.

Obstacles that prevent consumers from carving up whole or half hogs include lack of knowledge, fear of failure and not knowing who to purchase it from. Carter recommends watching instruction videos, and before you bring the pig home, set up a clean area complete with very sharp knives. Immediately break the meat down into primal or general pieces and keep them in an iced cooler before slicing into desired cuts and wrapping for freezing.

“What is the worst-case scenario?” Carter asks. “No one will know because the evidence can be cooked up.”

And when buying the meat, have a conversation with the seller.

“Ask how the animal was raised,” Carter advises. “A farmer who really cares about what they are doing will be glad to tell their story.”

Julie K. Yates is a freelance writer and food blogger. She enjoys sharing the stories of individuals who pursue culinary-related experiences. Visit her blogs at YatesYummies.com and OrangesAndAlmonds.com.

The quest to create the best coffee liqueur at Cardinal Spirits

BY ERICA SAIGON

BY MARY MCCLUNG

PHOTOGRAPHY

When Cardinal Spirits set out to make a coffee liqueur, the first thing to do was to forget what they knew about coffee liqueur.

Familiar holiday standards like Kahlúa would not be the inspiration. For Adam Quirk, co-founder of Cardinal Spirits, a craft distillery in Bloomington, most of those coffee liqueurs just do not taste like real coffee.

Enter Songbird Craft Coffee Liqueur, Cardinal’s vodka-based spirit that tastes remarkably like coffee, because it is made with coffee—a ton of it, in fact, and little else to muddy the flavor.

“We don’t use any kind of flavoring other than the raw ingredients,” Quirk says. “It’s just simply coffee beans, Bourbon vanilla beans and cane sugar.”

Cardinal Spirits debuted Songbird coffee liqueur shortly after opening its distillery and tasting room a mile south of downtown Bloomington in February 2015. There, a variety of spirits are distilled and bottled, including vodka, gin, rum and botanical liqueurs; bourbon and single-malt barley whiskey are currently aging in barrels.

In the tasting room—a clean-lined, modern space that juxtaposes cool limestone and warm wood—the cocktail menu puts its spirits into action, including the coffee liqueur. Combine it with vodka and a misting of orange oil, and you’ve got the fragrant Café à l’Orange; add it to vodka and cream, and you’ve got a velvety White Russian. Even more straightforward: Add a few splashes to warm coffee and top it with a thick cap of fresh whipped cream.

The coffee liqueur is fit for serious cocktails, and yet, flavorful and smooth enough to sip on its own.

“I keep a bottle in the fridge at home, and sometimes after work I’ll just pour a little glass of it,” Quirk says. “It’s the perfect cordial.”

For Quirk, the quest for a better coffee liqueur started after seeing his mom and aunts spiking their coffee with cloying, syrupy booze at family gatherings, especially around the holidays. Years before Cardinal Spirits opened, he began tinkering with an alternative to those well-known mass-produced spirits.

“I wanted to make something that had more coffee flavor,” Quirk says. “I wanted to make something different.”

Like Cardinal’s other spirits, Songbird Craft Coffee Liqueur is flavored naturally. So, from the beginning, Quirk knew the coffee itself would be critical. For that, Cardinal Spirits turns to its neighbor—Hopscotch Coffee, a roaster and coffee shop a block away.

Hopscotch Coffee and Cardinal Spirits opened within months of each other, and Quirk says there was a kinship immediately. Both businesses brought vibrancy to a forgotten district of Bloomington, and both were making high-quality, small-batch beverages in a thoughtful manner.

At Hopscotch, roaster and co-owner Jane Kupersmith works the beans in 10-pound batches, relying on sight, smell and sound to tell when they’re done.

“Cardinal is like-minded … and they’re also making really wonderful craft products. It makes sense that we would try to find ways to work together,” Kupersmith says. “Our coffee is so good. How do you make it better? You make it boozy.”

For the coffee liqueur, beans are dark-roasted, then carted down the street to the distillery. Meanwhile, at Cardinal Spirits, vodka is distilled in preparation for the beans’ arrival. Some of the beans are put in a barrel with the vodka

Right, top: Jane Kupersmith, roaster and co-owner of Hopscotch Coffee, roasts coffee beans that will go into Songbird Craft Coffee Liqueur.

Right, lower: Bottles are ﬁlled with coﬀee liqueur on the bottling line at Cardinal Spirits.

photo provided by Cardinal Spirits

to steep, and the rest are brewed into a reduction with vanilla beans and sugar. Everything is blended and filtered by hand, then bottled.

Before the small-batch spirit was bottled for store shelves, it was made in even tinier batches. Logan Hunter, bar manager at Cardinal Spirits, made the coffee liqueur a gallon or two at a time, just enough to have on hand for cocktails in the tasting room.

“The majority of coffee liqueurs out there taste like chocolate or vanilla or white chocolate,” Hunter says. “With this one, you smell it, you take a sip of it and you know right away that it’s a coffee liqueur.”

A few other giveaways? A bit of sediment from the coffee beans at the bottom of the bottle. And, yep, it is caffeinated. Ounce for ounce, it has about the same caffeine as brewed coffee.

“It’s our most difficult product to make,” says Jeff Wuslich, co-founder of Cardinal Spirits. “I think it would be very easy to take this product to a lab and have them give us a flavor, and they could get close. But instead, we actually do it all by hand. I think it’s the best coffee liqueur in the world.”

You can stop by Cardinal Spirits at 922 S. Morton St., Bloomington, or call 812.202.6789 or visit them online at CardinalSpirits.com. They are open M–Th, 4–10pm; F–Su, noon to midnight. At the distillery, spirits are sold by the bottle, in cocktails and as flights. Free tours daily. Cardinal Spirits products are sold at liquor stores and grocery stores across Indiana; retail locations are listed on their website.

Café à l’Orange

1½ ounces Cardinal Spirits Songbird Craft Coffee Liqueur

1½ ounces Cardinal Spirits Vodka Orange peel

Add ingredients to a shaker filled with ice. Shake vigorously. Strain into an Old Fashioned glass filled with ice. Squeeze orange peel over cocktail to release the oils in the peel. Use peel to garnish drink.

Coffee Flip

1 ounce Cardinal Spirits Songbird Craft Coffee Liqueur

1½ ounces Cardinal Spirits Vodka

3 dashes black walnut bitters

¼ ounce simple syrup

1 whole egg (yolk and all)

Add ingredients to a shaker with no ice. Shake vigorously (this is known as a dry shake, which allows the ingredients to emulsify properly). Add ice to shaker. Shake vigorously again. Strain into a coupe glass.

Recipes courtesy of Logan Hunter, Cardinal Distillery

Erica Sagon is a freelance writer and editor who is happiest when she’s writing about local food (or eating it). She also co-hosts “The Weekly Special” TV show on PBS in Indiana. A short list of things she cannot resist: burrata, homemade pasta and gin cocktails.

Cardinal Spirits is a craft distillery and cocktail bar just oﬀ the B-Line in Bloomington. We combine ageold distilling techniques with modern technology, and specialize in creating memorable experiences. CardinalSpirits.com

922 S. Morton St., Bloomington, M–Th 4–10pm, F–Su 12pm–12am, 812.202.6789

Featured as one of Gayot’s top 10 new restaurants of 2013, Cerulean oﬀers contemporary American cuisine with an emphasis on Hoosier hospitality in a casual ﬁne-dining environment. CeruleanRestaurant.com/ indianapolis

339 S. Delaware St., Indianapolis, Lunch: M–F 11am–2pm, Dinner: M–Sa 5:30–10pm, 317.870.1320

Eating Local Simpliﬁed

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

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

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

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

*This is a paid advertisement.

We’re proud to keep it local at Harry & Izzy’s! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal. All open M–Th 11am–11pm, F–Sa 11am–midnight, Su noon–9pm. HarryAndIzzys.com

Downtown: 153 S. Illinois St., Indianapolis, 317.635.9594

Northside: 4050 E. 82nd St., Indianapolis, 317.915.8045

Airport: 7800 Col. Weir Cook Memorial Dr., Indianapolis, 317.241.0533

Milktooth is a neighborhood brunch destination, serving up Indy’s ﬁrst Mod Bar coﬀee program along with upscale breakfast and lunch. Focusing on seasonal, local ingredients—everything is made in house. 317.986.5131, MilktoothIndy.com 534 Virginia Ave., Indianapolis, W–M 7am–3pm

The District Tap is Indianapolis’s newest tap house featuring more than 60 beers including over 30 local craft beers on tap and a menu of unique food options they call damn good food. TheDistrictIndy.com

3720 E. 82nd St., Indianapolis, F–Sa 11am–1am, Su noon–midnight, 317.577.7800

Dine at a true farmstead restaurant, located inside a beautiful historic barn on an organic dairy farm. Food grown and raised on-site takes center place on organic menus shaped by seasonal rhythms. Open for Lunch, Dinner, and Sunday Brunch. 317.733.1700, TraderspointCreamery.com

9101 Moore Rd., Zionsville. Lunch: M–Sat 11am–2:30pm; Dinner: Tu–Th, Su 5–9pm, F–Sa 5–9:30pm; Sunday Brunch: 9:30am–2:30pm

Inspired by authentic local ingredients, this modern sophisticated restaurant puts a modern perspective on the classics. From the ﬁrst sip to the last bit experience one-of-a-kind dishes that will ignite any appetite.

123 S.Illinois St., Indianapolis, Breakfast daily: 7am–10:30am, Lunch daily: 10:30am–2pm, Dinner: M–Th 5:30pm–10pm, F–Sa 5pm–10pm, 317.737.1616, SpokeAndSteele.com

St. Elmo gives a big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses! 317.635.0636, StElmos.com

127 S. Illinois St., Indianapolis, M–F 4–11pm, Sa 3–11pm, Su 4–10pm

Tina’s Traditional Old English Kitchen oﬀers a Slice of Britain on a plate with authentic British lunches and all day High Tea in a tearoom. Traditional British recipes made in-house from local ingredients or genuine imports. Theme nights, parties and group catering. TinasTraditional.com

30 N. Rangeline Rd, Carmel, T–Su 11am–4pm, 317.565.9716

The Propylaeum: 1410 N. Delaware, Indianapolis , M–F 11am–3pm, 317.638.7881

A locally owned, quaint cafe featuring clean scratch made food. They use pasture raised meats and nonGMO fed dairy supporting local farmers throughout the year. Vendors include Traders Point Creamery, Tyner Pond Farm’s sausage, local farm fresh eggs, Corner Stone Bakery bread, Smoking Goose Meats, blood sausage from Chicago and locally roasted organic Harvest Café coﬀee.

9840 N. Michigan Rd., Carmel, M–Sa 8am–2pm, Su Brunch 9am–2pm, 317.283.2776, jacquies.net

Local Roots, California Wines (and vibes)!

If you love tasting great Napa Valley wine in a fun, eclectic, groovy atmosphere, then Peace Water Winery is your place! Best yet, 50% of our proﬁts are donated to charities. So come in for a tasting, buy a glass, take home a bottle or join our wine club and learn how “One Bottle Does a World of Good!”. 317.810.1330, PeaceWaterWinery.com

37 W. Main St., Carmel, T–Th 2–9pm, F–Sa noon–10pm, Su noon–5pm

Upland oﬀers a brewpub, beer bar, tap house and tasting room, all serving up Indiana’s ﬁnest craft brews,gourmet burgers to beet and pesto pizza. The Carmel Tap House and the Brew

Pub have full service lunch and dinner menus.

For a full listing of locations visit UplandBeer.com

Bloomington BrewPub: 350 W. 11th St., Bloomington, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm— 12am, 812.336.2337

Carmel Tap House: 820 E. 116th St., Carmel, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm–12am, 317.564.3400

Founded in 2009, Chef JJ’s Back Yard is a unique, personal and hands-on culinary experience with a focus on the Big Green Egg®, corporate team building, private events and grilling classes. 317.602.3828, ChefJJs.com

Downtown: 42 W. South St., Indianapolis, opening Spring 2015

1040 Broad Ripple Ave., Indianapolis, M–F 11am–6pm, Sa 10am–5pm.

The Garden Table is a local eatery and fresh juicery in the heart of the Broad Ripple Village. We serve seasonally inﬂuenced and locally sourced food and cold pressed juice. We believe in simple dishes, made from natural ingredients, grown and harvested by local farmers. 317.737.2531. TheGardenTable.com

908 E. Westﬁeld Blvd., Indianapolis, Tu–Sa 8am–3pm , Su 9am–3pm.

Kombucha Benefits“kom-BOO-cha”

BY JENNIFER RUBENSTEIN • ILLUSTRATION BY CARYN SCHEVING

Ancient Chinese believe Kombucha is the “Immortal health Elixir”

Kombu (Korean physician who healed a Japanese emperor) + Cha (tea)

What is Kombucha? DEFINITION: A fermented (living enzyme-rich drink) and all natural beverage made from black tea that is sweet (tastes like apple cider and often unpasteurized.

Enhances Mental Clarity!

Ingre d i e n ts Natural antibiotic

DIGESTION IMPROVEMENT

•

• Contains organic acids that bind with toxins

BOOSTS IMMUNITY (PROBIOTIC)

• Helps to restore the good bacteria in gut health

• High in antioxidants and DSL

• Includes high levels of vitamin C

WEIGHT LOSS

• Helps to balance metabolism

• Suppresses appetite

Has been known to ease the effects of epilepsy

Alternative to soda

May prevent calcification in kidneys (kidney stones)

Kombucha drinkers profess many benefits of this beverage*“magical”

Apply directly to skin to help heal psoriasis

>> Believed to increase the immune system’s cancer

RESTORES INTESTINAL FLORA (HELPS WITH CONSTIPATION)

Energy Boosterimproves oxygen

• Retail Kombucha contains less than .5% alcohol (imposed by the FDA)

• DIY Kombucha can contain up to 3% alcohol

Natural sleep aid

Recommended for reducing headaches and dizziness caused by hypertension (high blood pressure)

VISIT HAMILTON COUNTY MARKETPLACE

Explore a marketplace of local favorites and farm-fresh ﬂavors in Hamilton County. Find legendary local baked goods, comfort food favorites and hops by the pint. Hamilton County’s local chefs and artisans create concoctions to appeal to every appetite.

Nationally acclaimed

Top 5 NY Chocolate Show

Innovations using amazing premium chocolate, gelato too! Come stir your spirit.

Two Locations

301 Carmel Dr., Carmel and Historic Indianapolis City Market

222 E. Market St., Indianapolis 317.518.8842

ChocolateForTheSpirit.com

A locally owned sharing plates restaurant and bar serving lunch and dinner Monday through Saturday for guests 21 and over. Divvy's contemporary American cuisine is served in a unique atmosphere and is a dining experience to be shared.

71 W. City Center Dr., Carmel 317.706.0000

DivvyCarmel.com

Our boutique winery lets you taste, purchase or make your own. Tasting bar is open six days a week. Live music and Karaoke on the weekends.

7350 Village Square Ln., Ste. 200, Fishers 317.585.9463

HarmonyWinery.com

Specializes in scratch made pastries, French Macarons, craft cookies, custom birthday and wedding cakes, full espresso bar and unique and approachable breakfast and lunch items, from scratch soups and ever changing creative breakfast and lunch specials.

303 E. Main St., Westﬁeld 317.804.8200

UnionBakingCo.com

Providing a unique culinary outlet using local ingredients in our house made foods, drinks and grocery items while oﬀering retail items from beloved food and beverage artisans from the great state of Indiana.

211 Park St., Westﬁeld 317.804.8555

RailEpicureanMarket.com

A specialty shop of oils, vinegars, spices and gourmet products. We oﬀer tasting events, cooking classes and custom made gift baskets. Bon Appétit!

Hamilton Town Center 13185 Harrell Pkwy, Ste. 150, Noblesville 317.219.3423

VomFassHTC.com

GJBC is a destination for those who love handcrafted beers, spirits and wines paired with delicious pub food. Serving unique beer experiences with pride in the heart of downtown Westﬁeld.

110 S. Union St., Westﬁeld 317.804.5168

GrandJunctionBrewing.com

A Slice of Britain on a plate with authentic British lunches and all day High Tea in a tearoom. Traditional British recipes made in-house from local ingredients or genuine imports. Theme nights, parties and group catering.

30 N. Rangeline Rd., Carmel 317.565.9716

TinasTraditional.com

An independently owned and unique eatery situated in the historic Andrew Carnegie Library in the Carmel Arts and Design District. Enjoy lunch and dinner in a casual, family friendly dining area, neighborhood pub downstairs or outdoor deck. 40 E. Main St., Carmel 317.573.4444

WoodysCarmel.com