HERE Issue 006 - July/August 2018

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northwest indiana

THESE SUN-KISSED DAYS H I D D E N GE MS ALON G TH E SH OR E T H E S U S TA I N A B L E TA B L E | G R A F F I T I A R T | A S O U T H E R N S U M M E R M E N U

readherema g .com

E DITOR AND PUBLISHE R

CRE AT IVE DIRECTO R

Julia Perla Huisman

Brad M. Wolf

ASSOCIAT E E DITOR

E DITORIAL INT ERN

Kathryn MacNeil

Kassidy Weemhoff

ACCOUNT E XECUT IVES Jeanine Perla Arty Reyes Zahra Schooley Ashley Spencer

CONT RIBUTORS Emily Anstadt

Jessica Campbell

Teresa Schmidt

Sonia Arkkelin

Jerry Davich

Amy Sheree

Lesly Bailey

Michelle Hamstra

Gabrielle Sukich

Ashley Boyer

Mark Loehrke

David Zuccarelli

Sarah Orsag

ADVE RT ISING INQUIRIES

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GE NE RAL INQUIRIES

info@readheremag.com

HERE Magazine 10769 Broadway #320 Crown Point, IN 46307 readheremag.com Instagram, Twitter: @readheremag Facebook, Pinterest: /readheremag © 2018 JPH Publishing, LLC

F EATU RES 42

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MAKING THEIR MARK

HIDDEN GEMS ALONG THE SHORE

Elevated street art around the region

4 beachside spots you should know

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Gary designer Arela Kharis fuses nineties with the millennial age

Southern-inspired cuisine for the heat of summer

BEFORE DUSK

SOUL FOOD

MADE IN NWI 8

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ART AND OPPORTUNITY

FARM FRESH

Howe Farms cultivates new tastes with the tomato’s sister fruit

Local artist Jay Weinberg’s app makes buying and selling art Digital Age friendly

14 THE TRAILBLAZERS

Chatting fashion and passion with three Indiana influencers

G ET O U T TH ERE 20

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SAVE THE DATE

THE SUSTAINABLE TABLE

One creative cook’s unorthodox approach

Summer happenings around Northwest Indiana

26 SAVORY GETAWAY

A father-son duo creates cuisine that transports diners to faraway places

T H E I D EA B O O K 30

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THE PERFECT PAIR

SOCIAL MEDIA TUNE-UP

A nostalgic summer treat

Optimizing small business online presence

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CULTURAL CUES

SHOPKEEPER SPOTLIGHT

How to plan a backyard African escape

Hit the beach with these summertime items from local shops and artisans

ON THE COVER

Porter Beach Photo by Brad M. Wolf

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IT IS HERE

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F R O M T H E E D I TO R Growing up in Michigan City, I spent countless summer days at the beach. Some of my earliest memories consist of chasing seagulls, running wet sand through my fingers, walking the pier to the lighthouse, and waiting for the Washington Park bridge to move up and down for passing boats. In my high school and college years, I joined the bevy of teens and young adults at Stop 2, where beach volleyball was the supreme sport and Sublime was the unofficial soundtrack of summer. photo | Teresa Schmidt

It wasn’t until my adult years when I fully realized just how lucky I was to have lived in a place where a legitimate beach was only 10 minutes away. As a child, I assumed that clean, singing sands and vast expanses of fresh water were a part of every kid’s summertime activities. I now know that I was the exception rather than the rule.

In this issue of HERE, we take you with us to the beach and beyond, exploring the resources of our region that make us more unique than we might realize. Even though we all know where Lake Michigan is, you may not know about some of the spots along its shore that get little attention but are well worth visiting. These stops range from lakeside concession stands to small businesses selling beach-related wares. We don’t exclude the assets of our off-shore, inland communities in this issue, either. My hope is that when you’ve finished reading these pages, you’ll have learned something new and will take action to see it for yourself. And then recognize the privilege it is to do so.

I hope you are enjoying “these sun-kissed days,” as we displayed on our cover. They are fleeting but wonderful, particularly when spent in the places that distinguish our region from the rest of the world. Like the beach. Most of all, the beach.

Julia Perla Huisman Editor and Publisher

M ADE I N NWI

A RT A ND O P P ORT UN IT Y Local artist Jay Weinberg’s app makes buying and selling art Digital Age friendly

by Jerry Davich Photography by Brad M. Wolf Throughout history, artists from van Gogh to Vasarely have struggled to market and sell their work.

Valparaiso artist Jay Weinberg, who’s living the “myth of the starving artist,” is convinced that his Digital Age creation, Artunity, can change this situation for artists of all ages, talents and mediums. Three years in the making, Artunity is a mobile app designed to empower artists and collectors by combining social networking, eCommerce and a dynamic spin on crowdfunding. It integrates an artistic culture of “Curation, Community and Opportunity.”

“What Uber did for the taxi business, Artunity can do with art,” says Weinberg, a graduate of the American Academy of Art in Chicago.

How? By tapping into “compassionate capitalism,” Weinberg says.

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Artists who need to sell their work publicly can use Artunity as an entry point into the buyers’ world, without capital financing or costly marketing. Artists can determine the best “price point” for their work, and buyers can obtain a piece of art for as little as $10 or $50, with the possibility of landing it for a fraction of its actual price.

If an Artunity user shows interest in a piece of art, it will pop up in their app with a different colored frame—red to show they’re interested in it, and gold to show they were randomly selected to possess it. The artist then delivers or ships the work to the buyer.

Artunity uses a computer coding system through algorithms, randomly selecting a user’s number. The buyer who gets selected receives the artwork, with Artunity receiving a 15 percent cut of the transaction.

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Weinberg got the idea when a $150 household bill was due and he couldn’t afford to pay it. He only had one of his illustrations to sell, so he asked 15 potential buyers to put up $10 each, with one of them randomly chosen to own it. Weinberg ended up paying his bill, the bidders enjoyed the idea of spending only $10 for his artwork, and the

chosen buyer was thrilled. “The only way for Artunity to be a success is if both parties are happy,” Weinberg says.

To date, several artists have used the platform to successfully sell their pieces. And he’s looking for more investors to take Artunity to its

next phases. “I am pulling in disparate ideas akin to Leonardo da Vinci,” Weinberg says. “It’s why I need a couple of patrons from the ‘New Renaissance’ to help me really bring this to life, into the app stores and fully scalable. The Artunity process will become deeper and more fully gamified as time passes.”

He insists that pitching Artunity to investors is no different than da Vinci pitching his grand horse sculpture to the Duke of Milan. “Well, there is a slight difference,” he says. “Unlike Leonardo, I intend to finish my masterpiece.”

LEA RN MORE For more information on Artunity, email Weinberg at: jay@artunity.co

FARM FRESH Howe Farms cultivates new tastes with the tomato’s sister fruit WORDS Ma rk Lo ehrke

PHOTOS Bra d M . Wol f

When Steve Howe and his wife Jenn opened Howe Farms in 2013, they weren’t exactly tilling new ground—they were simply carrying on a dedication to farming that had been passed down in both of their families for generations stretching back to 1851. In building and growing the business in Crown Point today, the couple hopes to teach their own young kids the importance of farming as not only an occupation, but also as a way of connecting with the community around them in a meaningful way.

“I’m a city girl who had a grandfather with a green thumb that rubbed off on me,” Jenn says. “I’ve always loved gardening because of him, but never thought I would have a garden that would feed more than just my family.”

Now that “family” includes a wide array of friends and businesses throughout Northwest Indiana. Howe Farms is known largely for its hops, which help fuel the output of many local craft brewers, but at any given time the family is also likely to be producing maple syrup, raising chickens or growing a variety of herbs and vegetables in the garden and greenhouse—including beets, carrots, cucumbers, kale, radishes, tomatoes and tomatillos (which, like tomatoes, are actually a fruit).

“Come the end of July and beginning of August, we will have tomatillos ripe and ready,” Jenn says. “We use tomatillos fresh and frozen all year long to make salsa verde. A lot of people are afraid to try them, but their flavor is amazing.”

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Who’s afraid of a tomatillo?

Because they have a husk and they aren’t found in all grocery stores, people are often unsure of what to do with tomatillos. But don’t be afraid—they’re delicious and easily stored for later. Unlike tomatoes, they can be stored in a paper bag for three to four weeks in the refrigerator. When refrigerating, don’t take the husk off until you’re ready to use them. Freezing them is even easier—just peel off the husk, rinse and dry them, then put them in a bag.

Siblings with differences Tomatillos have more of a tart and citrusy flavor, but they’re not as acidic as tomatoes.

They can be harvested and preserved longer than tomatoes, so you can enjoy them all year long.

A less-temperamental summer crop Unlike tomatoes, you don’t have to replant tomatillos year after year. If you leave some on the plants they will re-seed themselves the following summer. They are very easy to grow, they’re pest resistant and they can be grown until the first frost. Also unlike tomatoes, tomatillos are hardy plants that are low maintenance.

Group therapy If you only plant one tomatillo plant, it will only flower and not produce a fruit to harvest; you need a minimum of two or three plants in order for them to grow. Just like tomatoes, tomatillos will get top-heavy and need a cage or trellis to keep them supported, and they love full sun and well-drained soil. It takes about sixty to ninety days to get your first harvest of tomatillos.

Smart shopping You know tomatillos are ripe when their husks are starting to peel off. Make sure they’re still green in color and firm. And if you don’t use them all, you can freeze or refrigerate them for future recipes.

T HE T RAIL BL AZ ERS Chatting fashion and passion with three Indiana influencers

This is the age of the influencer. A marketing degree and high-level access are no longer necessary for making an impact in fashion and commerce. With an iPhone, Instagram account, and an eye for aesthetic, an everyday person can draw quite a following—and make a pretty decent living doing so. We spoke with three local fashion influencers about style, social media, and what it’s like to share their creativity with the masses.

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Z AHR A Michigan City @sincerelyzahra sincerelyzahra.com

What is the general theme and feel of your brand?

Definitely vintage. Video content is my strong point, and I have mastered a “film” style of photo editing that speaks true to who I am as an artist. I draw inspiration for the clothes I wear and the shoots I style from old movies and music of all eras.

What are some of the fashion trends you’re seeing for late summer/early fall?

A lot of polka dots, two-piece sets, and ruffle sleeves. The polka dots are definitely my jam. Very retro/vintage.

What are one or two fashion tips you recommend for your audience, no matter what season it is?

Wear something black. And when in doubt, throw on a dress. It’s super effortless and chic.

Where do you shop for most of your clothes?

Goodwill is my go-to spot to find trendy vintage pieces. I also find it difficult to make a decision at Ragstock boutique (Chicago and online) because I want everything.

What is it like to be a fashion influencer on social media? Does it come with any challenges?

It’s not all pretty pictures. There is a lot of hard work that you don’t necessarily see behind the scenes. It takes time, patience and consistency every day.

What have you learned?

Working in the fashion industry and being an influencer isn’t necessarily your “typical job” and it isn’t always taken seriously. Not everyone is meant to do the same thing in society. So, if you have a dream, typical or not, you should always be working toward it regardless of what others might say. Being happy is the only true way to be successful in life.

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CESA R PAZ Westfield @lifeofpaz_

What is the general theme and feel of your brand?

The best way I can describe my brand, The Life of Paz, is simply as a visual memoir—a collection of moments composed of experiences and special people that have left an impact on my life. It slowly evolved from just sharing images, to now sharing images that tell a story and bring value to others.

My goal is to create content that people can enjoy and get a dose of positivity, laughs and inspiration.

I don’t try to stand out, but if you follow my Instagram stories you might never want to unfollow.

Every day it is something new and unorthodox. It is my outlet to express my wild, comedic side but also share a behind-the-scenes view of that day’s adventures.

What are some of the fashion trends you’re seeing for next season?

I typically don’t follow trends, I just have my own personal style that I like to stay true to, and encourage others to do the same. Being authentic to yourself is a timeless trend.

What general fashion tips do you have, no matter what season it is?

There are two things you should always wear: A smile. A simple smile not only enhances your mood but shifts your energy to become more attractive and welcoming. People will be drawn in by a gentle smile more than anything that you could possibly be wearing.

Self-confidence. If you don’t have that, it doesn’t make a difference what you wear. People are naturally more attracted to confident people who can be comfortable in their own skin. It’s not how you look, but most importantly how you feel within. So go on and rock that thrifted jacket, go on and wear that sexy little black dress. At the end of the day, as long as you feel good it doesn’t matter what other people might think.

Where do you like to shop?

One of my favorite places to shop is ZARA. They have a variety of styles for any guy year-round.

There are also a lot of cool local places in the Indy area to find hidden treasures. My style varies from time to time, from a simple blazer and loafers to black skinny jeans and a simple fresh V-neck tee. I like to keep it classy and casual, but I am also big on thrifting. I love the feeling of finding an item and creating a look without having to pay expensive prices. Three hundred dollars for bleached ripped jeans? No way—give me some scissors and an afternoon.

What is it like to be a fashion influencer on social media?

I don’t consider myself a “fashion” influencer or a model, I just like to dress well and feel good in everything I do or anywhere I go. You will always have haters or critics in your life, especially when you showcase yours on a platform for the world to see. I refer to these individuals as energy vultures. Stay away from their opinions because they will drain the greatness that you are destined for.

Who has inspired you creatively?

My great friend Landon Price (@priceisrighht) inspires me every day and pushes me to keep growing in business, life and with God. He also happens to be a boss with the camera.

L AU R A YO DE R Valparaiso @laura_yoder blackcoffeebeautiful.com

How would you describe your style?

My general style is on-trend, but easy-to-wear and budget-friendly. I wander between super feminine to a little edgy with a ton of athletic wear in between. I wear a lot of separates that are easy to mix with one another, which is really easy for others to identify with.

What are some of the fashion trends you’re seeing for next season?

A few trends I’m loving for fall are: 1) Fun pants! Prints, colors and a variety of silhouettes are popular right now and will have you thinking in reverse order. While we’re used to basics on the bottom, a fun print means our upper halves will be donning more basic pieces instead.

2) Style mixing. We typically keep our overall look a similar aesthetic from top to bottom, but this trend is a bit more playful; think athleisure with feminine pieces or basics with glam items.

3) An ’80s revolution. Fishnets, neons, lots of bows and even some extreme shoulders will all be making appearances this fall season.

4) Red was such a popular color in winter, and that will be carrying over into fall as well, not just with our favorite fall dresses and sweaters, but also lots of shoes, bags and pants.

What about the above trends are you most excited about?

I’m excited to see such a fun mix of trends. So many times trends may vary but they’re all in the

same style genre. This upcoming season allows us to play around with a variety of styles—some at the same time—and in my opinion have a little more fun with fashion.

What overall fashion advice do you recommend?

Dress for your body, not just your size. So many times, we [buy trendy items] regardless of whether our body’s silhouette is right for that piece. I always tell myself, just because it zips doesn’t mean it fits. Also, before shopping, make a list of things you actually need and those you want based on your budget. It definitely helps you stay on track and resist those purchases that inevitably you end up never wearing or taking back.

Where do you shop for most of your clothes?

I’m a huge fan of budget-friendly places like Marshall’s and Target. For more unique items, I love Ivy Boutique in Valpo, the jewelry at Aster + Gray (also in Valpo), and I enjoy smaller online boutiques.

What is it like to be a fashion influencer on social media?

It’s crazy for me to think of myself as an “influencer”! I just love style and creating. That said, there is a part of me that feels like I need to look the part, even when I don’t feel like it. For instance, one time this winter, I was wearing “car shoveling” clothes and my hair was a hot mess but I had to get a few things from the store. While there, someone approached me and said they followed me on Instagram. I thought, “Of course, this is when someone would see me.” I’ve been “recognized” now a couple of times and it’s truly very humbling. The same is true when brands reach out to work with me. It doesn’t matter if they’re small or large, I always think, “Wow, I cannot believe they want to work with me.” Not because I don’t hold value in what I do or the content I create, but it’s just such an honor.

GE T O UT T HE RE

SAV E T H E DAT E

What’s Happening around Northwest Indiana

| Compiled by Ashley Boyer

JUNE 21-JULY 6 The Pop-Up Valparaiso, valparaisoevents.com Regional art competition features both visual and performing arts popping up in local businesses, as well as a chance for the public to help select the winner of the People’s Choice Award.

JULY 20 Three Little Birds Market: Shops and Hops 5-10pm, Central Park Plaza, 70 Lafayette St, Valparaiso, facebook.com/3littlebirdsmarket A summer evening out with one-of-a-kind, handmade, upcycled vendors, as well as a brew tent with live music and food trucks.

JUNE 30-JULY 1 Red, Whites & Brews 11am-7pm Sat, 11am-6pm Sun, Round Barn Winery, Distillery & Brewery, 10983 Hills Rd, Baroda, Michigan, drinkmichigan.com/round-barn Craft brews on draft, live music from regional bands, wine, cocktails and more.

JULY 27-29 Pierogi Fest 119th St, Whiting, pierogifest.net The wacky Polka Parade kicks off this annual celebration of all things pierogi, featuring Mr. Pierogi and friends, food and art/craft vendors, a beer garden, games and entertainment.

JULY 1 Lightning Bug Music Festival noon-8pm, Sunset Hill Farm, 775 Meridian Rd, Valparaiso, lightningbugmusicfestival.com Performances by Sam Bush, Billy Strings and more at this all-day music fest to benefit the Dunes Learning Center and Duneland Family YMCA. Also, regional craft beer and wine, a kids’ area and food trucks.

JULY 27, AUG 24 The Pink Piano 7pm, Crown Point Square Centier Courtyard, 117 E Joliet St, Crown Point, thepinkpiano.org Hear local talent and perform for the crowd yourself.

JULY 3 Red Wine and Brew 4-10pm, Pioneer Land Area, LaPorte Fairgrounds, 2581 W State Rd 2, LaPorte, redwineandbrewlaporte.com Beer, bands and BBQ fest headlined by ParmaLee and performances by McCoy and Walker McGuire.

JULY 7 Rockopelli Fest 2-10pm, Main Square Park, Highland, rockopellifest.org Full day music event spotlighting local talent and benefiting local charities: Planting Possibilities, Emma’s Footprints and Murph’s Gift of Music.

JULY 14 Sand Sculpture Contest 7am-noon, Indiana Dunes State Park, 1600 N 25 E, Chesterton, in.gov/dnr/parklake/2980.htm Enter to win or watch for fun. This year’s theme: movies.

JULY 18-22 Festival of the Lakes Wolf Lake Memorial Park, 2938 S Calumet Ave, Hammond, festivalofthelakes.com Five nights of fun include rides, live entertainment, a Polka Party, a fishing derby, vendors and games.

Performances by Grandmaster Flash, Chevelle, Sublime with Rome, Nas and more.

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JULY 27-29, AUG 24-26 Blue Moon Vintage Market 10am-5pm, Blue Moon Vintage Market, 16860 Three Oaks Rd, Three Oaks, Michigan, bluemoonvintage.net 6,000-plus square feet of vintage, primitives, industrial, architectural, home decor and more.

JULY 28 Gatsby at the Gardens 6-9pm, Friendship Botanic Gardens, 2055 E US Hwy 12, Michigan City, friendshipgardens.org A 1920s and 1930s themed event featuring cocktails, live jazz, lawn games and dancing in the garden.

JULY 28 Valpo Margarita Fest 4-8pm, Central Park Plaza, 68 Lafayette St, Valparaiso, facebook.com/valpomargaritafest A margarita wonderland with multiple flavors in traditional and frozen styles, plus a Mexican beer garden, a taco bar, music, salsa dancing lessons, giveaways and more.

AUG 5 Babapaloosa noon-8pm, Sunset Hill Farm County Park, 775 Meridian Rd, Valparaiso, facebook.com/babapaloosa All-day music festival to benefit the See Change Foundation. A beer garden, food trucks, kids’ activities and music.

AUG 10-12 Ship & Shore Festival N Whittaker St, New Buffalo, Mich, newbuffalo.org Annual beach-town festival celebrating 34 years with an art/craft marketplace, food, kids’ activities, beer, wine and non-stop live music.

AUG 12 Prairie Magic Music Fest 1-7pm, Sunset Hill Farm County Park, 775 Meridian Rd, Valparaiso, facebook.com/prairiemagicmusic A celebration of rock, bluegrass, folk and Americana music, complete with craft food and beer vendors.

AUG 11 Last Call for Summer 1-6pm, Main Square Park, 3001 Ridge Rd, Highland An afternoon of music by Northwest Indiana musicians, food from Highland restaurants, and a craft beer garden operated by 95ate5. AUG 12

AUG 18-19 Lubeznik Arts Festival 10am-5pm, Lubeznik Center for the Arts, 101 W 2nd St, Michigan City, lubeznikcenter.org Annual fest with contemporary art, family art activities and food on the grounds of the center.

WI NE & BREWFESTS JULY 14 Valparaiso Wine Festival 4-6:30pm, Central Park Plaza, 63 Lafayette St, Valparaiso, valparaisoevents.com Sample 100 wines from around the world with unlimited sips and samples, topped off with live entertainment, food for purchase and wine-based cocktails.

JULY 21 The Grape Escape 1-8pm, Centennial Park, 1005 S Centennial Dr, Munster, munster.org Wine, art and music festival with bocce ball and a pop-up market.

AUG 18 Bacchus and Beer Fest 6-9pm, Friendship Botanic Gardens, 2055 E US Hwy 12, Michigan City, friendshipgardens.org Samples from breweries and wineries, BBQ, live music

by Danny Moore.

TH E SU STA I NA BL E TA BL E

One creative cook’s unorthodox approach Word s by Kat hy S i p p l e

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Photog ra phy by Sonia Ar k kelin

When I first learned about sustainability and the food system’s impact on it, I did my best to support local growers, buy organic, eat what’s in season, eat less meat, and grow my own vegetables. I’ve added a few twists, however, based on my desire to lower my carbon footprint, save money and build community, too. Here are just a few of my ideas on how to acquire food in ways that cost less and are more sustainable.

My Low Carb(on) Diet About a third of the food raised or prepared doesn’t even make it from farm or factory to fork, according to drawdown.org. Food waste is responsible for roughly 8 percent of global emissions.

So, how to divert food from the dumpster? Not willing to resort to “dumpster diving,” I was able to retain my dignity and shop at the Indiana Hope Center in Grovertown, Indiana, instead. This facility is what is sometimes called a salvage grocery store, carrying items a traditional store can’t or won’t sell: food at or near expiration, items in dented or torn packaging, past season items, closeouts, salvage from truck accidents, overstocks, etc. On my first visit I spent about $100 for nearly $600 worth of groceries that included whole free-range organic chickens for $4, coffee from a well-known brand for $2, organic oatmeal for 50 cents, a two-pound container of burrata cheese for 10 cents and even some free items, such as artisanal bread, Icelandic yogurt and more.

Nature’s Abundance I first learned about wild edibles when I took the Indiana Master Naturalist program in 2015. I learned when each edible came into season, their growing habitats, and safety precautions. I began to develop a “food map” of where and when wild edibles grew in the areas I visit regularly.

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Once my eyes were opened to the possibilities, I began to notice more free food everywhere! The “blue flowers” I used to spot along the highway? Those are chicory/coffee. The really tall sunflower-like plants? Those are Jerusalem artichokes!

Cattails? The base can be peeled and used in place of cucumber. Though there are wild edible identification apps and several good Facebook groups (such as Eat Wild), it’s a good idea to get an in-person mentor who can help safely and accurately identify plants before eating them.

Building Community Once when I was walking in downtown Valpo, I noticed a heavily laden apricot tree in a yard with ripe fruit falling all over the sidewalk. I noticed the homeowner in the backyard, playing with her young daughter, and caught her eye. I asked whether she planned to pick the fruit and she said no, she had no time to do that. I asked if I might pick the fruit and bring her a jar of jam; she accepted gladly.

We don’t eat a lot of jellies and jams in my household, yet I can’t pass up an opportunity to preserve the harvest. Luckily, there is the Northwest Indiana Food Swap, where I can use my jars of jam as “currency.” At a food swap, participants bring items

they either grew, cooked or foraged (and of course, I love the foraged!) and trade with one another. No money is exchanged.

It’s a great way to share items you have in abundance and to diversify your pantry. It’s also a lot of fun. People make new friends and learn from one another.

The week following a swap it is not uncommon for swappers to post images of the food they are enjoying on social media and to credit the swapper who “provided their meal.” People bring everything from homebrew to hummus to homemade yogurt.

The NWI Food Swap is in its sixth year in Valparaiso and is held six times a year at the Art Barn in Valparaiso. The venue offers the space not for money, but rather for time credit: in return for us using their venue, we help them staff events, assist with their website, and other tasks.

Weaving a Local Food Web We have more resources than most realize to feed ourselves well and at a low cost. Working together we can do more. These are just a few of the ideas I have explored. I’m looking forward to coordinating and expanding the effort with more like-minded sustainable foodies.

AB O UT KAT HY Kathy Sipple is a coordinator for both the Northwest Indiana Food Swap and the CoThrive Timebank. She is also an Indiana Master Naturalist with a particular interest in wild edibles, especially mushrooms. She hosts the award-winning podcast 219 GreenConnect, blogs at kathysipple.com and has co-authored seven books about sustainable living. She lives in Valparaiso with her husband John and their two black Labrador retrievers, Bodhi and Pema.

SAVORY GETAWAY

A father-son duo creates cuisine that transports diners to faraway places

By Jessica Campbell

Photos by Brad M. Wolf

Why travel? You get to hear the music and language and visit monuments, oceans and world wonders. You can touch the clothing, the sandy shores or the rocks on a mountain. You can’t help but take a whiff of the sea air and the cooking smells of authentic dishes.

But what about traveling just with taste?

There are these places in Indiana, these burger places, where you can “Taste the World,” and be back in your own bed that night.

Many NWI residents have seen or heard of the specially designed gourmet burgers that are crafted to blast a person’s taste buds to another country, but what they don’t know is why these burgers landed on our plates in the first place.

The original Burgerhaus was opened in 2012 by the Costas family in Valparaiso and continues to be run by the father-son duo, Valpo Mayor Jon Costas and Evan Costas. The second location opened in Indianapolis in 2014, then the Schererville store came to the corner of U.S. 30 and U.S. 41. The latest recently opened its doors this March in Carmel, Indiana. The family also owns the Valpo restaurant Le Peep.

“We wanted to do our own concept and we landed on burgers,” says Evan Costas.

“Then we tried to get creative and come up with something unique that would stand out.”

The goal wasn’t just to bring new flavors to the table, but to transport their travelers from a booth in Indiana to Italy or Asia with just one bite. Like the Aussie Outback, with smoked applewood bacon and Gouda. Or Vienna, with beer-braised onions, bacon jam, and thick soft provolone cheese all framed in a brioche bun. On a quick afternoon excursion, one can dive into fish tacos from the citrus coleslaw and avocado aioli-infused Galapagos waters.

“It is interesting to bring the tastes of around the world to an American staple, the hamburger,” says Mayor Costas. “We like the theme of exploring and we wanted people to feel that their dining experience was more of an adventure.”

The menu offers 11 burgers, with vegetarian substitutes, along with an assortment of appetizers, salads, other entrees, and a children’s menu.

To help support fellow local businesses, the restaurants provide a wide selection

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Valparaiso Mayor Jon Costas and his son Evan own and operate the Burgerhaus enterprise.

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of alcoholic drinks from local breweries and wineries, and all except the Valpo location offer assorted liquor-based drinks.

On the first of the month, the never-know-what-to-expect Burger of the Month comes out, which is a unique burger created by one of the kitchen managers.

“We continue to grow with our Burger of the Month and creating new burgers,” Mayor Costas says. “It fits into our theme of ‘Never Stop Exploring.’” Some of the burgers, like the Vienna and the Santiago, were once Burgers of the Month that received such great reviews that they earned a permanent spot on the menu.

“We try to be unique and creative so we can offer pleasing entrees to everybody,” Evan says. “We are not just burgers; we want to do a lot more than that.”

Doing more also means giving back. With every meal purchase, a meal is also given to a child in need. For years, Mayor Costas has been on the board of the Kids Alive charity, so when the restaurant came to be, they decided to connect the theme to an actual international program. The restaurant has since delivered nearly 650,000 meals to kids and families across the globe.

“We want our employees to know that they are serving not only our guests, but also those less fortunate,” Evan says. “It brings up cool conversations and questions from our patrons and helps keep things in perspective to know what life is all about.”

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FI ND I T HE RE

BURGERHAUS Valparaiso 3304 Calumet Ave Schererville 813 W Lincoln Hwy Additional locations in Carmel and Indianapolis visitburgerhaus.com

T HE I DE A B O O K

T HE PE R FEC T PAIR Cookies and ice cream come together for a nostalgic summer treat

Wo rds by Jul i a Pe r la H u is m a n | P h oto s by Amy S h e re e

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Ice cream goes with cookies like peanut butter with jelly, like avocado with toast.

The cold, creamy ice cream and soft, gooey cookies are equally tasty and joyinducing, evoking fond summertime memories for most people.

As their name suggests, NWI food truck I’Scream & Cookies specializes in these two treats. The mobile ice cream parlor’s signature desserts pair homemade cookies and hand-dipped ice cream for a combo that leaves a lasting memory.

Cathy Jacobsen of I’Scream kindly shared her Snickerdoodle cookie recipe with us. “These go great with any flavor ice cream,” she says. “I always tell guests to pick the ice cream first, then decide what cookies will go best with that.”

S N I CK E R D O O D L E C O O K I ES 8 ounces (2 sticks) butter, unsalted 2 cups sugar, divided 2 eggs 3-1/4 cups all-purpose flour 1-1/2 teaspoon cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons cinnamon

1. Cream butter and 1-1/2 cup sugar until light and fluffy.

2. Add eggs and mix again until thoroughly combined.

3. In a separate bowl combine flour, cream of tartar, baking soda and

salt. Slowly add dry mixture to wet and mix until combined. Dough should start to pull away from the sides. Scoop with tablespoon onto parchment-lined trays.

4. Mix remaining 1/2 cup sugar and cinnamon. Roll dough in cinnamon/ sugar mixture before baking.

5. Bake at 350 degrees for 10-12 minutes.

Yields 3-4 dozen.

F IN D IT HER E I’Scream & Cookies iscreamandcookies.com Look for the food truck at local events, or book it for your own event.

S O C I A L MEDI A TUNE-UP

How small businesses can optimize their online presence

By At hena Ba k r is P hotogra p hy by M ic helle H a mst ra

In my years of working in public relations and social media strategy in Northwest Indiana, there is always one question at the forefront of every client meeting: “Will I get more followers on social media?” As social media has evolved, so have strategies for business marketing on these platforms. While gaining followers is paramount, it is also important to remember to grow your online presence in the right way for your business.

In January 2018, Facebook announced the “algorithm heard ’round the world” (or so it seemed) based on all of the responses following the news of the change. Many in the industry sprang to action and produced content to help explain the purpose of the algorithm and what it meant for small businesses.

The key? Engagement.

TH ES E A R E A FEW TI P S TO HELP UP DATE YOUR SOCIAL ME DIA CHANNE LS FOR A MUCH-NE E DE D T UNE-U P :

1 . AUDIT This term isn’t just for the IRS. By taking an account of your social media platforms (followers, analytics and more) you can see what has been working for your account—and what hasn’t. Remember your overall goals and refine your accounts as needed. This is an ever-evolving process and can be done at least once per quarter.

2 . E NGAGE Facebook’s latest update attempts to get back to the original purpose of social media channels: staying in touch with friends and loved ones. In the case of small business, really connect with your followers. Of course, connecting in 2018 can look much different than in decades before, but the basic principle stays the same: People want to feel a connection with you and/or your brand. If you want to get your content in front of others, be present and engage with their content. When you receive comments, respond to your followers.

3. F RI E NDS, NOT JUST FOLLOWE RS Picture it: You create a new account and get a bunch of new followers. Your excitement abounds at the sudden spike of those that are now seeing your content . . . until you revisit the next day and see that your number of followers has diminished. These are typically not your friends, but rather, bots. To combat faulty analytics, keep an eye on who follows your account and block, block, block those that are not valid accounts.

It is easy to get caught up in the follower numbers game, but also remember the purpose of your account. Chances are that your goal is to drive followers to do something else—buy a product, sign up for a service, or take part in an event. The goal is to spark interest on social media, then direct your audience off the channel to further engage with your brand or business.

4. CRE AT E YOUR CONT E NT Now, more than ever, social media channels are focusing on the individuals that comprise their networks. Creating original content that is true to your business and resonates with your followers is important. However, the idea of creating original content and constantly posting can be completely overwhelming.

Set aside time in your schedule to create content in advance, and then utilize scheduling tools to help execute your overall strategy. This helps to pave the way for you to have time to engage with comments and create “impromptu” stories and live videos for your business.

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5. DISCONNECT TO RECONNECT In a world that is connected more than ever, it is important to again remember the real relationships that got us into social networking.

Take breaks from your social media (personal and/or professional) at least one day a week to recharge and reconnect. Grab coffee with a new contact, spend a day with family and friends—really be present. I call this my weekly “social media cleanse.” By going out and engaging with the world, my creativity and priorities are refreshed, and I am able to be more in-tune with creating connectable content for followers.

Remember that quality takes time. Time to build a loyal following, time to maintain and time to grow.

Start by taking an account of your channels.

I T I S A BOUT B UI L DI NG RE L AT IONSHIPS _ NOT JUST FOLLOWE RS.

ABOUT AT HE NA Athena Bakris is the owner/director of AMP Public Relations. With more than 8 years of experience in public relations, Athena enjoys applying these concepts to social media platforms to help small businesses grow and manage their online presence. Athena graduated with both her bachelor’s and master’s degrees from Purdue University Northwest, where she also currently serves as an adjunct instructor for the Department of Communication and Creative Arts. To contact Athena, email hello@amp-pr.com.

C U LTURA L C UES

How to plan a backyard African escape Sty l ing by E lena Anderson P hotog ra p hy by Laura Dug g leby

Planning an outdoor party this summer? Try branching out by choosing a theme reflective of a different culture. Valparaiso food blogger and stylist Elena Anderson of Savor Paradise shares her ideas for an African tablescape, inspired by a recent tea party fundraiser she worked on to raise funds for an African adoption.

The inspiration for this table and food came from this beautiful African fabric that was turned into napkins. The fabric was bold, so I knew immediately that I wanted to grab the navy blue from the fabric and pair it with gold throughout to enhance the napkins but also tone down the pattern a bit. I also wanted to use a neutral color throughout, and the tan on the napkins worked perfectly to help with pillows and fabric for people to sit on.

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I wanted to bring the indoors out with this tablescape. When I think of Africa I think of luscious greenery and outdoor kitchens. Using pillows and blankets for seating helps with the theme and brings people closer to that natural feel. I used large amounts of burlap as the base and then layered with a few rugs, then blankets and lastly pillows. The layering helps with sitting for long periods of time while also hiding some fabric that may not fit this specific theme. I also started with the burlap to help protect the rugs and blankets from getting any grass or dirt on them.

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The rattan bowls and napkins came from the Advocate Hope Shop [an NWI-based online shop featuring artisan items]. The white and gold teacups are from New Creation, a resale shop I frequent in Valparaiso. They cost just five dollars for all six of them. This was a great find and I love a good deal!

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When it comes to filling in the table with accessories, look for things that fit with your specific theme and/or color. To accompany my theme and the color scheme of gold, navy blue and tan, I chose to incorporate greenery but also pair it with a fabric like burlap to get more of a safari feel instead of a tropical feel. I always like adding glassware or anything that sparkles, like the gold votives. These add an extra element to the table, but also incorporate visual height.

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A BOUT SAVOR PA RA DI S E Elena Anderson is a travel food blogger at savorparadise.com. Her mission is to bring people together by exploring other cultures through food. Savor Paradise features resources for easy-to-make dishes from other cultures as well as ideas for hosting celebrations or dinner parties. Elena can be reached at savorparadiseblog@gmail.com.

S H O PK E EP ER S P OTL I GHT

Hit the beach with these summertime items from local shops and artisans.

Handbag ($55), Swimsuit ($125), Bracelets ($28) Whittaker House 26 N Whittaker St | New Buffalo

Take Me Away Tumbler $16 Indie Indie Bang Bang 19 Lincolnway | Valparaiso 625 S Lake St | Gary

Article One Reid Sunglasses $285 Crown Point Eye Care 10823 Broadway | Crown Point

Canvas Tote $42 The IN Coast theincoast.com

Hand-painted Watercolor with Driftwood Frame $50 Drifted Art and Design driftedartdesign.com

Waikiki Summer Heel Helper Bar and Pumice Foot Scrub $10 and $6 Edgy by Nature edgybynatureproducts.com

Boxed Lunch for the Beach $9.99 each Charcuterie 128 N Broad St | Griffith

FE AT URES

GRAFFITI ARTISTS FROM AROUND THE REGION COMMUNICATE THROUGH ELEVATED STREET ART

By Jerry Davich Photography by David Zuccarelli

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Vogue Cleaners mural | Miller Beach | Ish Muhammad

About 30,000 years ago, someone painted with red pigment a human handprint on the wall of the Chauvet-Pont-d’Arc Cave in southern France, as if to say, “I was here.”

Today’s street artists are using pigments of all colors to paint similar handprints, metaphorically speaking, sharing the same timeless message with the world.

Urban Tagging Meets Fine Art “Back when we first started doing this, in the 1980s, we had no clue of the magnitude that this art movement would develop into,” says Felix “Flex” Maldonado, of FLEX Creative in Hammond. “Now that I can reflect on it all these years later, I better understand and appreciate why it has become such a global movement,” he says.

“Whether you call it street art, public art, graffiti art, or America’s last folk art movement, it has not only turned the art world on its head, but the world’s culture as well.”

Maldonado is a self-taught artist with 25-plus years of experience in painting, drawing and graffiti art, with a degree from the American Academy of Art in Chicago.

“Flex Maldonado is a bit of a contradiction,” says

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Miller Beach | Artist Unknown

Raymundo Garcia, whose downtown Hammond restaurant, EAT, reflects an example of Maldonado’s freeform artwork on its northwest facade. “On the one hand, he is a tattooed urban street tagger, one step ahead of the law, while on the other, he is a student of fine art.”

Some of his artwork reflects organic exercises of color and form. Other pieces are commissioned with specifically requested content. His art exists on the boundary of traditional photorealism and hip-hop postmodernism.

Capturing the Cultural Pulse Ismael Muhammad Nieves, whose street name is “Ish,” specializes in what he calls “post-graffiti abstract expressionism” (ishmuhammad.com). “For me, it exercises the tools, styles and patterns traditionally used for graffiti writing to capture contemporary pulses in culture and thought,” he says. “I try to capture information that most writers process as they’re practicing their craft. Very similar to trying to capture going for a walk without painting a picture of a bike path.”

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Ming Ling restaurant | Miller Beach | Ish Muhammad

For Nieves, who no longer considers himself an active graffiti writer, it’s all about colors, lines, symbols, shadows and silhouettes tied to the process of being in the moment. “It is elusive trying to paint an experience that few can relate to,” says Nieves, whose art has been commissioned by several companies and museums.

“The cool thing is more public art, street art, and graffiti art is appearing throughout the Midwest landscape. The visual language is finding audiences.”

True graffiti writing remains a colorful channel for fellow graffiti writers, yet it’s a language developed enough to communicate outside of the graffiti writing community. So-called “vandals” are now getting commissioned work, and the layers of public versus private work are cross-pollinating in big cities and social media, creating visual mashups, Nieves notes.

“Post-graffiti brings all the challenges of being creative and finding new ways to try to match the excitement and experience of being an active graffiti writer,” he says.

“So far I’ve created some cool works, but have not been able to capture a true moment of being a graffiti writer.”

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Miller Beach | Artist Unknown

Self-criticism is a familiar hue with many of these artists who’ve also become improvised diplomats of their world to outsiders.

Art Made for Society “As a professional artist, I often hear cliché questions on the purpose of art and art making,” says Diego Gonzalez, a classically trained artist whose preferred medium is airbrush art using spray art tools. “Art and the humanities is the most important endeavor for humanity.

“Without art, this world would be a very boring and lifeless place,” says Gonzalez, who conducted a TEDx talk on street art and vandalism.

“Street art and graffiti is just art,” he says. “It’s the counterculture movement away from the galleries and academics. So these artists instead took to the streets to get the message to the people . . . Art is made for society, not for snobs, critics or elitists. And graffiti art is an expression of humanity by an urban culture. It’s one of the purest artforms, about honest expression.

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The Jackson 5 mural on 5th and Broadway | Gary | Felix “Flex” Maldonado

Society still needs to think differently how to view it, from an art educated point of view.”

Maldonado, whose most recent public work is the Jackson 5 mural on 5th and Broadway in Gary, says post-graffiti abstract expressionism marries the work of current street artists with legendary masters such as Picasso, Pollock, van Gogh and the Impressionists. “I don’t see this term as a way to separate ourselves from traditional graffiti artists, but as a graduation to something more evolved,” he says.

To those graffiti art newcomers who simply or crudely want to write their name in public places, Nieves suggests to instead paint the conversation they had with themselves prior to writing their name. Gonzalez adds, “It’s all about being seen and, literally, making your mark on the world.”

In other words, saying “I was here” through the public prism of street art.

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HI DDEN GEMS ALONG THE SHORE 4 BEACHSIDE SP OTS YOU SHOULD KNOW

By Lesly Bailey Photography by Sarah Orsag Along the region’s lakeshore, the beach life is truly a state of mind.

Beverly Shores resident Suzy Vance left behind life in Chicago as a lawyer to find a connection to nature.

“When I got married, we bought a piece of property and then moved here permanently in the early 1990s,” she says. “There’s just something that happens when you live this close to the earth as opposed to living with concrete all around. I can open my windows—I couldn’t on the 6th floor—and the dust is from the earth, not the air. You can breathe out here.”

Wells Street Beach Concession owner Alice Pickford sees the spans of sand as the region’s own Disney World. “There’s not really cranky people when it comes to being at the beach. They come to have a good time,” she says. “It’s a happy place to be.”

From food destinations to a floating water park, check out these four spots to visit to help savor the summer season.

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WE L L S S T R EET B EA C H 9501 Lake Shore Dr, Gary wellsstbeach.com For 40 years, Pickford has been serving up food to beach-goers at her family’s Wells Street Beach Concession.

“This is our 90th year. It was started by my grandfather, who let some college kids start it on the property owned by my family,” Pickford says. “We have good food and we’re right on the lake with a great view.”

From around Memorial Day to Labor Day, the concession stand is open for business with days and hours weather dependent. Food fare ranges from salads and hot dogs to chips and ice cream and a few sandwiches, including a halfpound double cheeseburger. Paid parking is also available, and visitors should bring folding money, because only cash is accepted. Patrons can enjoy beer or wine on the patio.

On Wednesdays, acoustic music is part of Wednesdays at Well Street, which includes free parking with the purchase of dinner. These family-friendly events run from 5:30 to 8:30 p.m. throughout the season. “We have a really nice crowd on Wednesday nights and the sunsets are beautiful,” Pickford says.

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WHITING L A K E F R O N T PA R K A N D WHIH A L A B EA C H 1500 Park Rd, Whiting whitingindiana.com With miles of shoreline along Whiting Lakefront Park and Whihala Beach are such amenities as a formal garden, bike and walking paths, fishing pier and concessions, and a floating water park.

“Just adjacent to Lakefront Park is Whihala Beach, where you get the Lake Michigan beach experience,” says Amy Frets, Whiting director of communications. “There are phenomenal views of the Chicago skyline. You get the park experience and the beach experience and now there is WhoaZone.”

The unique floating water park, which includes slides, trampolines, towers, wiggle bridges and monkey bars, launched last year attracting more than 20,000 visitors, says Mark Harbin, Whiting director of special events. “It’s a floating obstacle course with varying levels for ages 7 up to adult,” he says. “The experience changes daily depending on the lake conditions.” Due to the volume of interest last season, WhoaZone can now accommodate more guests per hour with even more floating devices.

Special events are also planned, including symphonies in the park on varying dates, the AquaX Jet Ski Races on August 11 and the annual Pierogi Fest the weekend of July 27.

The Lakefront Park is open daily until 10 p.m. for vehicles. Whihala Beach has lifeguards on duty from 9 a.m. to 7 p.m. through July 31 and 10 a.m. to 6:30 p.m. from August 1 through Labor Day. WhoaZone is open from 10 a.m. to 6 p.m. through August 16, weather permitting.

“We’re really offering quality of life experiences, whether you’re at the Lakefront Park to read a book, enjoying the beach, being active or having a party at the pavilion,” Harbin says.

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SU N S ET G R I LLE 6 on the Lake, Michigan City facebook.com/sunsetgrilleatthebeach New on the scene in an old spot is Sunset Grille, which blends concessions on the lower level and fancy finger foods up top. The restaurant, located at 6 on the Lake in Michigan City at the pavilion, is owned by Patrick Wilkins—a familiar name within Michigan City’s restaurant scene.

“Patrick’s Grille and Sunset Grille have the same owner, but they are two totally separate restaurants. The only thing tying them together are the higher-end appetizers,” says Meghan Johnson, marketing and communications director for Patrick’s Grille and Sunset Grille. “We’re going for a different vibe—beach and summer—at Sunset.”

Sunset Grille launched this season with a menu filled with burgers, dogs, fries and salads available at its concession level, which is open from 11 a.m. to 8 p.m. daily.

On the rooftop, guests can munch on items that go beyond beach fare, such as coconut shrimp, Jamaican chicken bites, a cheese and cracker platter and food tray. The rooftop is open from 4 to 10 p.m. Sunday through Thursday, and 4 to 11 p.m. on Fridays and Saturdays.

Events are planned over the summer season that include Sunset Social Hour with Thursday Tap Takeovers from region breweries as well as live music.

“Being right on the beach, the views are not like anything else you are going to get in Michigan City,” Johnson says.

“On the rooftop, you can see all of the beach and the sunsets are absolutely gorgeous.”

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D E P O T M U S EU M AN D A R T G ALLERY 525 S Broadway, Beverly Shores thedepotmag.org Beverly Shores’ Depot Museum and Art Gallery gives guests a chance to shake out the sand and take a break from the sun to delve into the town’s past as well as become immersed in a world of art.

“The gallery is a celebration of today and what the region is in terms of art history, and the museum is a celebration of the past and an attempt to really preserve the history of Beverly Shores,” says Suzy Vance, a Depot board member and its communications and publications chair.

The Depot is located within the South Shore Train Station and was formerly the station master’s residence. In 1989, it was saved from demolition and earned a place on the National Register of Historic Places. After an extended fundraising campaign, the space was made into a gallery and museum in 1998.

“The gallery is one of the few in the area that has more than one exhibit a year. Regional artists have to apply to have a juried show that lasts approximately a month,” Vance says. “There’s painting, photography, glass arts, fiber arts. As a regional art gallery, we seem to attract unique artists.”

The Depot is open from May through October from 11 a.m. to 3 p.m. Friday through Sunday. The new exhibit, “Sidetracked” by Steven Schwab, opens July 13 and runs through August 5. The photographs of trains—captured in Paris, Florence, the Hague, Tokyo, New York and Beverly Shores—are seen through a distinctive lens and perspective.

“There’s something unique about his presentations,” Vance says.

“When people know a new exhibit is going up, they know there is going to be something unusual about it.”

GARY DESIGNER ARELA KHARIS FUSES NINETIES WITH THE MILLENNIAL AGE

Photography by Brad M. Wolf

Clothing: Arela Kharis | Gary Hair: Brittney MacNeill | Hebron Makeup: Morgan Hecht | Valparaiso Location: 27 Entertainment | Valparaiso Model: Tatum | Indianapolis

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AK The Culture hoodie, $50 | AK lace overalls, $60

Biker leather vest, $50 | Black biker skirt, $70

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AK velvet crop top, $30 | AK velvet high-waist pants, $50 readheremag.com

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AK leather high-slit dress, $80

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A B O U T A R E L A KHA RI S

ABOUT MIDWEST FASHION WE E K

arelakharis.com

midwestfashionweek.com

Arela Kharis was only in 7th grade when she first began sketching clothing designs from her home in Gary. At the time, her favorite male rapper had launched a male clothing line. Even at such a young age, Kharis noticed that he didn’t make anything to represent his female fans, and she was ambitious enough to use this as motivation to make her own clothing line.

Midwest Fashion Week was founded by designer Berny Martin for the purpose of bringing Midwest fashion to the world. Every year, MWFW puts on runway shows in Chicago, Indianapolis, New York and Paris, featuring up-and-coming designers. “We give exposure to talent, hidden treasures who are good at what they do but just don’t have the opportunity to expand,” Martin says.

For years, Kharis filled sketchbooks with her designs and finally brought them to life in 2010, when she learned how to sew from her aunt. “After that I just ran with it,” she says. She was chosen as a student fashion designer for Midwest Fashion Week in 2011, and in 2017 and 2018 she was one of the primary designers for the MWFW Indianapolis shows.

Martin saw a gap in the fashion market, which on American soil tended to come primarily from the two coasts. “The fashion world needs the Midwest to tell stories of what constitutes as beautiful,” he says. “I’m interested in how we can express the ideal fashion of the Midwestern woman.”

When a customer approaches Kharis about purchasing one of her designs, which she describes as “nineties mixed with millennial”—she gets their measurements and customizes the outfit according to the woman’s shape and size. “I try to fit their body type,” she says. “Every woman is shaped differently.”

In addition to the runway shows, MWFW provides resources for services like fashion consulting, event production, fashion seminars and talent sourcing. The next runway shows are happening in Indianapolis on October 5 and in Chicago October 13.

Soul Food

SOUTHERN-INSPIRED CUISINE FOR THE HEAT OF SUMMER

Styling by Emily Anstadt Photography by Gabrielle Sukich Travel south for the summer with these Cajun dishes prepared by Chef John Moultrie of Bistro on the Greens restaurant in LaPorte.

FR IE D G R E E N TOMATO ES 3 medium-sized green tomatoes 1 large egg, lightly beaten 1/2 cup buttermilk 1/2 cup all-purpose flour 1/2 cup cornmeal 1-1/2 cups panko bread crumbs 1 teaspoon salt 1/2 teaspoon pepper Vegetable oil

1. Slice tomatoes 1/2 inch thick. Discard the ends.

2. Whisk eggs and buttermilk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt and pepper on another plate.

3. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in bread crumb mixture to completely coat.

4. In a large skillet, heat vegetable oil (enough so that there is 1/2 inch of oil in the pan) over medium heat. Place tomatoes in skillet in batches of 4 or 5, depending on the size of your pan. Do not crowd the tomatoes—they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

5. Serve with buttermilk dipping sauce (recipe below).

B UT T E R MILK DIP P IN G SAU C E 3/4 cup mayonnaise 2 teaspoons Dijon mustard 1-1/2 teaspoons whole-grain mustard 1 teaspoon tarragon vinegar 1/4 teaspoon Tabasco sauce 2 teaspoons drained tiny capers, chopped 1 tablespoon fresh flat-leaf parsley, chopped 1 scallion, very thinly sliced (3 inches of green left on) Salt and freshly ground black pepper, to taste

1. Combine ingredients in a bowl.

2. Set aside, covered, in the refrigerator.

FR IE D CAT FISH 1 quart peanut oil 1 cup stone-ground fine cornmeal 1 cup all-purpose flour 1 teaspoon seafood seasoning (recommended: Old Bay) 1/2 teaspoon kosher salt 1/4 teaspoon hot smoked paprika 1/4 teaspoon freshly ground black pepper 6 (7 to 9-ounce) U.S. farm-raised catfish fillets, rinsed and thoroughly patted dry 3/4 cup low-fat buttermilk

1. Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees on a deep-fry thermometer. Adjust the heat to maintain the temperature.

2. Whisk the cornmeal and flour together in a shallow dish.

3. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture.

4. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off.

5. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.

6. Gently add the fillets, two at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes.

7. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan.

8. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

C L ASSIC B R E AD P UD D I N G W I TH B O U RB O N SAU C E 6 cups diced sourdough bread 6 tablespoons unsalted butter, melted 4 cups whole milk 1 cup heavy whipping cream 1 teaspoon cinnamon 5 eggs 4 egg yolks 1 cup sugar Pinch fine sea salt 1 tablespoon vanilla bean extract

1. Preheat oven to 375 degrees. Boil a teakettle full of water.

2. Drizzle bread with butter and put bread into baking dish.

3. Combine milk, cream and cinnamon in medium pot. Heat to just scalding.

4. Combine eggs, yolks, sugar, salt and vanilla in large bowl.

5. Pour all liquid over bread to cover.

6. Press bread down with hands to let bread absorb custard. Let sit for 15-30 minutes.

7. Put baking dish in a larger roasting pan. Create water bath.

8. Bake until custard is set but slightly quivering, about 35-40 minutes.

9. Remove baking dish from roasting pan and cool slightly.

10. Drizzle with bourbon sauce (recipe below).

B O UR B O N SAUC E 1 tablespoon cornstarch 1/4 cup whiskey 2 cups heavy whipping cream 1 tablespoon unsalted butter 2 teaspoons vanilla extract 1/4 cup sugar 1 tablespoon corn syrup

1. Create slurry with cornstarch and whiskey.

2. Combine cream, butter, vanilla, sugar and corn syrup in medium saucepan.

Heat until bubbles form around edge of mixture.

3. Re-stir slurry and add to cream mixture. Heat until mixture boils, then drizzle over the bread pudding.

FIND IT HE RE Bistro on the Greens 299 W Johnson Rd, LaPorte bistroonthegreens.com

# hereliken ooth erp lace

The Villa ge Sh op p in g Center G a r y, I nd i a na

photo | Keith Kalberer

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HE RE TODAY. HE RE TOMORROW.

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