style & culture
march/april 2015
Perfectly Impossible Pairings that Work
best selects WINEMAKERS, DISTILLERS, BREWMASTERS
guide to eating
THE ONLY
&drinking
Lake Michigan Area’s
TOP TALENT AT THE FRONT OF THE HOUSE
Let’s DO
BR UN C H Every Sunday | 11 am – 3 pm Indulge in the region’s finest all-you-can-eat brunch at The Center for Visual and Performing Arts. You’ll find all your brunch favorites, including a carving station, decadent desserts and champagne. Our sumptuous brunch is perfect way to celebrate with family and friends. Let us host your showers, birthdays, anniversaries and other special occasions. While you’re here, take in a show at Theatre at the Center or browse the South Shore Arts Gift Shop & Art Gallery.
Reservations preferred; required for holidays, call 219-836-1930.
LEt’s do
CULINARY NIGHTS Thursday, Apr. 23
French Cuisine & Wine Pairings Cooking Demonstration & Wine/Beer Pairings
Thursday, Oct. 22
German Night & Craft Beer
Join CVPA’s Executive Chef Joe Trama, C.E.C. for a cooking demonstration featuring a fourcourse dinner with wine/beer pairings. Guests will receive Recipe Cards.
1040 Ridge Rd, Munster | www.cvpa.org
711 Main St. • Schererville, IN • 219-322-2700 Southlake Mall • Merrillville, IN • 219-769-1976
contents
MARCH/APRIL 2015
48
Servers with Style BY JANE AMMESON AND JULIE KESSLER
The top restaurant professionals in the Shore area share their secrets to a great experience.
photo by TONY V. MARTIN
48
30 That’s Amore BY JULIE KESSLER
Gourmet pizzas can be a fun and tasty project for an evening in.
36 Impossible Pairings BY JANE AMMESON
Offbeat snacks and high-end booze are a match made in heaven.
42 Top Vintages
46 New Brews BY JANE AMMESON
Craft brewers and distillers give us a sneak peek of what’s on tap this spring.
55 Pros Choose Top Tools BY JANE AMMESON
Area chefs share their favorite kitchen gadgets for getting the job done.
ON OUR COVER Nick and Colleen Meyer of Michigan City LOCATION Stop 50 Wood Fired Pizzeria Michiana Shores, Ind. PHOTOGRAPHY BY Tony V. Martin
VISITSHOREMAGAZINE.COM
BY JANE AMMESON
Local winemakers share their latest and greatest creations. style & culture
march/april 2015
Perfectly Impossible Pairings that Work
best selects WINEMAKERS, DISTILLERS, BREWMASTERS
guide to
THE ONLY
&eating drinking
Lake Michigan Area’s
TOP TALENT AT THE FRONT OF THE HOUSE
2
the right approach to
living & playing
Large Acre Lot On the Pond!
Quiet and Peaceful location is this newer built home with wonderful amenities and well thought out floor plan. The kitchen is the heart of the home and this one is large enough for a crowd! Beamed ceilings and 2 large islands. Screened in porch with 8 ft. doors to enjoy the water views. The master bedroom resides on the 1st floor and has a fireplace, water views and large sitting area. Office, banquet sized dining room, large foyer, great room, deck with built in grill and bar. Upstairs are 3 bedroom suites and a game/lounge area. The daylight finished basement comes complete with large bar, exercise room, game room, fireplace and family room, 5th bedroom suite and more. 8500 sq. feet.
Offered at $1,595.000
SOLD
1058 Mission Hills Ct.
3 bedroom, 2.5 bath townhouse, walk-out unfinished basement with crawl, SS appliances, new carpet, new paint, Formal living, dining , den with fireplace. Large master with double sinks, walk in closet and tray ceiling. Loft area. End unit. Backs up to woods.
Priced to Sell $239,000
sand creek
CHesterton, indiana Just 55 minutes to chicago’s loop
More NW INdIaNa Fabulous ProPertIes
Valparaiso Unique Property for the Unique Buyer!
Endless possibilities on this 35 acre parcel. The property includes a large heated pole barn with loft room, 3- 12 x 14 overhead doors, office, shop, storage room. Attached is a garage with heated floors, bath, laundry, entrance to office and attached to this is an very open concept 2 bedroom or office area with additional bath, kitchen, great room, dining room. Would make a great caretaker’s living quarters. Down a wooded lane is a 2700 square foot luxury ranch home with in-ground pool, great man cave area or showroom, covered porches and split 3 bedroom plan. Generator and another barn. Close to Valpariso and Chesterton!
Much more Offered at $1,575,000 Gated St. andre Large Executive Home on 1.7 Acres. 3 Stories Finished plus the Basement, Pool, over 20 rooms. Gourmet kitchen, large master suite with attached office and marble bath. 6 bedrooms. Theater room, attached and detached heated garages.
Offered at $1,399,000 1871 Catkin CirCle CheSterton Lovely 4 bedroom home on a pond close to expressways and Indiana Dunes State Park. Newer paver patio, pergola, built in grill and fire-pit. Kitchen with SS appliances breakfast bar and granite. Hardwood floors and more!
Offered at $459,000
PendinG
1104 n 475 e CheSterton This home sits on 7.9 acres down a private lane in Jackson Township! Over 4300 SQ FT with 4 bedrooms, 3 baths, sauna, pool, 40x80 Pole Barn and much more. This sprawling ranch is unique with beams and soaring ceilings. Decks, office, formal and informal eating area’s, living and den. 2 fireplaces, built in grill. Very unique design all on one level.
Offered at $629,000
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MARCH/APRIL 2015
18 73
16
20
CLICKS 122 123 23 124 26
SHORELINES 12
PROFILE
Cutting Edges
27 18
BY JANE AMMESON Michigan knife sharpener turns utility into art.
14
BY PHILIP POTEMPA An actress stirs up fun (and martinis) for the world premier of First Wives Club.
VISITSHOREMAGAZINE.COM
16
CULTURE
60 Years at Chicago Street BY SHERRY MILLER Valparaiso’s Chicago Street Theatre celebrates its milestone birthday with an out-of-the-box performance.
Ska Sounds BY HEATHER AUGUSTYN An author honors the women of Jamaican music and their legacy in the arts.
CULTURE
A Broadway ‘First’
CULTURE
20
1
HOUSE & GROUNDS 73
BY CHRISTINE BRYANT Humane Society Calumet Area provides many services for our furry friends in need.
Timeless Luxury BY JULIE KESSLER
A vintage house gets a boost of modern convenience in Ogden Dunes.
GIVING
Lending a helping paw
Ivy Tech Holiday Cocktail Reception Don Quijote Homeless Benefit Strack & Van Til and Green Sense Farm to Fork Dinner WANISS Festival of Trees Frida Kahlo Exhibit VIP Reception The Times Media Co., Enterprise of the Year Celebration
1
HOTSPOTS 28 60 78 80 18 19
Essential Events Bite & Sip Shore Things Last Look Publisher’s Letter Editor’s Letter
photography [clockwise, from top left] by TONY V. MARTIN, TONY V. MARTIN, JOHN SMIERCIAK, TONY V. MARTIN, TONY V. MARTIN
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You love that
he loves you.
Now love what he gives you.
711 Main Street Southlake Mall Schererville Merrillville 219.322.2700 219.769.1976 www.AlbertsJewelers.com
PUBLISHER’S
LETTER
T hink Spring!
T Time for Romance? How about a special occasion— wedding, anniversary, birthday, shower? Jacuzzi suites with fireplace, our own chefs, Gazebo in the gardens.
Check y availabilrvite & rese online
Doing it right for our special guests since 1995. See us, check availability, reserve www.innataberdeen.com www .innataberdeen.com | inn@innataberdeen.com
3158 S. St. Rd. 2 Valparaiso, IN 866-761-3753
o my mind, eating out early in the year in the Lake Michigan area has always been an entirely different experience versus the summer social season when the atmosphere, crowds and music enhance the food, beverages and presentation. The off-season is a great opportunity to take advantage of special offers and events, as well as the perfect chance to savor the impeccable service and work of some of the finest chefs, winemakers and distillers in the Midwest. It is also the best time to fully appreciate and understand the thought and care that goes into the venues in our region as well.
VISITSHOREMAGAZINE.COM
The dining room at Tabor Hill, for example, has floor to ceiling windows that look out over a vineyard that is as beautiful and pristine covered with snow as it is on the finest of sunny, lush green summer afternoons. Likely you have developed your personal preferences from the Tabor Hill selections available where you shop every week, but going with a suggested pairing from the menu or help from a server can make a visit to the vineyard in winter an authentic experience. (Tabor makes its excellent ice wine at this time of year.) Joe Scalzo’s Ciao Bella is a completely different type of eating and drinking experience, whether you are taking your spouse for a special occasion to a quiet and cozy dinner at a table for two, or with a large, cabin-feverish group that wants to let loose. Even if it’s snowing outside, the ambience in the party room is an indoor street festival complete with music, dancing and platters of pasta, antipasto and the richest of desserts. Two others that I have to mention before the hunger pains start getting to me: probably the best, most comprehensive Sunday brunch buffet at the Center for the Visual and Performing Arts in Munster. (My family members are at the right ages for picking their own favorites from this spread.) Latitudes at Marina Shores just west of US Hwy 12, the scenic route through the Dunes, provides an amped up harbor view without the traffic jams you are likely to encounter further east. If you have not revisited this dining room recently, you will be surprised at the latest re-incarnation. But these are just a few of the many spaces and places discussed in the gourmet issue. There are dozens of others in this edition. Being the place-to-go, the restaurant everyone-istalking-about, is a non-stop evolution, a constant competition to maintain quality standards and create buzz simultaneously. So many of these places make it look effortless. I’m in awe. Also in this issue, a list of wineries and breweries within easy driving distance for your convenienceTwitter as you are touring the area Delicious Flickr Retweet on the weekends. Remember that there is not much time left for cool weather so get out in the front of the season this year. Next issue, we will be discovering and examining the best in design for home, office, tools, lighting, surfaces, walls,Digg products, Facebook MySpace StumbleUpon rooms and landscapes for May 2015. CHRIS WHITE Slash Dot Delicious
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29th Annual
Wild Game
EDITOR’S
LETTER
Sunday, March 15th
Buffet
T
OVEr
his has been a stellar year for food. I can say this with certainty because I was deprived of salt for a short period of time, an experience that taught me not only how much I truly enjoy salt, but also how salt often covers some perfectly deep and delicious tastes that you might not get otherwise. I whipped up a batch of hummus in the home food processor after soaking the beans, then slicing, roasting and squeezing a half dozen bulbs of fresh garlic. Chopping up garlic and a few other tough-skinned vegetables finally got my attention. A great set of Wusthof knives that came with my husband—an excellent amateur cook—had become very dull over a decade of home sharpening and zero professional attention. We used to know knife-sharpeners. When we were kids in Chicago, every neighborhood had a knife-sharpening guy who would drag his cart down the street a couple of times every summer. In the 1990s, there was a knife-sharpening place downtown, very nearby a storefront with another guy who hand-rolled cigars. I could not wait to meet the knife-sharpener in Union Pier, part of Customs Imports atelier on Red Arrow Highway. Someone you should get to know if things are getting Delicious Flickr dull around your kitchen. Like many of you, I have turned my attention away from the actual meal and gotten into the process. Chef’s tables have been fashionable for quite a while---one of the best meals I’ve ever Facebookwith the MySpace had was at Stephanie Izard’s Girl and the Goat, talking chef’s on the line as they prepared and explained our dinner. But by now they are kind of ubiquitous. Multiple members of my extended (and extending) family were tag-teaming our way in Dot pairs at Mario Batali’s Eataly, Chicago, during theSlash holidays, where Mixx numerous eating and drinking areas—restaurants—are spread around the second floor. Several are set up partially as bars, where you can watch chefs making pizzas or chocolate-hazelnut desserts. Reddit a FriendFeed If you have not seen enough Gordon Ramsay shows, live, open kitchen will give you an idea of how much of food preparation depends on sheer stamina and athleticism. It’s not a new idea, but cooking together as a partnership event can be very Newsvine attractive and fun. Thanks to Nick and Colleen Meyer for teamingSlideShare up in the Stop 50 kitchen for several rounds of pizza-tossing as a creative take on couple’s therapy. Another step forward into the brave, new healthy eating world, Yahoo for me, was also the all-purpose, heavy-duty juicer—another two- Yahoo Buzz person operation, one to cut, chop, de-frag and prepare to mulch and the other to feed the beast. Now that I have learned to stay away from radishes and ginger in the same batch, I have come up with some worthwhile combinations. Oh, andMicrosoft we don’t have MSN to throw vegetables away anymore. You really cannot tell how rubbery the celery was going in. Happy reading, dreaming and anticipating the food in your life. And don’t forget the cooks. App Store Amazon PAT COLANDER
TumblrPAT FOLLOW ON TUMBLR AT PATCOLANDER.TUMBLR.COM
WordPerss
119 E. Lincolnway, Downtown, Valparaiso, IN • 219-462-7976 www.donquijotevalpo.com
Ref RefReshed fuRnituRe with Chalk Paint® no PRiming no sanding
woRkshoPs / home deCoR 358A E. US HIGHWAY 30 SCHERERVILLE, IN 46375
51 JEFFERSON VALPARAISO, IN 46383
W H
219.322.1500 Twitter
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31 Mark Twain Dr, Valparaiso, IN 46385
SELLERS TO CREDIT BUYER $5,000 TOWARD Netvibes AOLfloors CLOSING COSTS! Handscraped hardwood
throughout most of the main level. Formal dining room steps away from the kitchen, complete with butler’s pantry, wine cooler, built in stainless double convection oven & cooktop, counter Apple upgraded cabinetry, granite MobileMe tops, oversize island/breakfast bar with views of private yard & access to the extra large deck. Greatroom has stone fireplace & is wired for surround sound. 4 large bedrooms (with walk in closets) & an office. The Last.fm Mister Wong luxurious master bedroom suite has 2 large walk in closets, vaulted ceiling & custom tilework. Walkout lower level is fully finished with a family room, 5th bedroom and 3/4 bath. Drywalled 3.5 car garage. Viddler
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ome...
124 Windridge Rd, Valparaiso, IN 46385
Custom built 4 bedroom 4 bath two-story home located in The Highlands. Foyer has Brazilian cherry hardwood floor, officebuilt with 4French doors4tobath the left and formal Custom bedroom two-story home living and in dining with access to the located Therooms Highlands. Foyer hasscreened Brazilian porch to the right. Kitchen has hardwood flooring, cherry hardwood floor, office with French doors countertops, to the left and formal andlights dining granite breakfast bar,living pendant & Jenn rooms with access to the&screened to the Aire double convection oven breakfast porch room (with right. Kitchen hasroom hardwood flooring, deck access). Great has vaulted ceiling,granite built in countertops, breakfast bar, pendant lights & bookcases, fireplace and a stunning wall of windows. Jenn Aire double convection oven & breakfast Winding staircase to master suite Great with sitting area, room (with deckleads access). Invited room has lighted trey ceiling,built his/hers walk in closets, 2 personand vaulted ceiling, in bookcases, fireplace shower & Jacuzzi tub. 3Winding additional staircase guest rooms a stunning wallwhirlpool of windows. to master suite with sitting area, lighted &leads a Jack/Jill bath. Finished daylight lower level with trey ceiling, his/hers in wine closets, bath with family room with granitewalk wetbar, & beer coolers, double sinks, 2 person shower & Jacuzzi whirlpool half bath & theater room. The home has a 3.5 car garage tub. 3 additional guest rooms & a Jack/Jill bath. & sits on a 1.14 acre homesite. Finished daylight lower level with family room with granite wetbar, wine & beer coolers, half bath & theater room. The home has a 3.5 car garage & sits on a 1.14 acre homesite. WOW!
Melissa Osika • 219-406-4048
9
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Published by Lee Enterprises The Times of Northwest Indiana Niche Division 601 W 45th Street Munster, Indiana 46321 219.933.3200 Michigan/Indiana Sales 1111 Glendale Boulevard Valparaiso, Indiana 46383 219.462.5151
volume 11 / number 1
Editor / Associate Publisher Pat Colander 219.933.3225 Pat.Colander@nwi.com Managing Editor Kathleen Dorsey 219.933.3264 Kathleen.Dorsey@nwi.com Associate Editor Eloise Valadez 219.933.3365 Eloise.Valadez@nwi.com Design Director Ben Cunningham 219.933.4175 Ben.Cunningham@nwi.com Designer April Burford Lead Photographer Tony V. Martin Contributing Editors Jane Ammeson Heather Augustyn Marcia Froelke Coburn Lauri Harvey Keagle Julie Dean Kessler Jennifer Pallay Phil Potempa Carrie Rodovich Contributing Photographer Gregg Rizzo
New Subscriptions, Renewals, Inquiries and Changes of Address: Shore Magazine Circulation Dept., 601 W 45th St, Munster, IN 46321, or 800.589.2802, or visitshoremagazine.com
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The May issue issue, publishes secure your space April 20, secur March 26‌ by Mar Times Media Contact your T Consultant for more details.
Shore magazine invites readers and writers to submit ideas, comments and feedback through email at feedback@visitshoremagazine.com or the post office at Shore Magazine, 601 W 45th St, Munster, IN 46321, or 1111 Glendale Blvd, Valparaiso, IN 46383.
contributors JANE SIMON AMMESON is a freelance writer who specializes in travel, food and personalities. She is a member of the Indiana Foodways Alliance, a restaurant reviewer for Gayot.com and is also a James Beard Foundation nominating judge for the Great Lakes region. She writes the Shelf Life column for The Times of Northwest Indiana and Shore magazine’s Will Travel for Food blog. Author and co-author of seven books, her most recent, with Linda Simon, is Miller Beach. A member of Society of American Travel Writers (SATW), Association of Food Journalists and Midwest Travel Writers Association, Jane’s base camp is Stevensville, Michigan on the shores of Lake Michigan. HEATHER AUGUSTYN is a writer living with her husband Ron and two boys, Sid and Frank, in Chesterton. Augustyn is also a Jamaican music historian and writer and has written Ska: An Oral History, McFarland, 2010 and the forthcoming Don Drummond: The Genius and Tragedy of the World’s Greatest Trombonist, McFarland, 2013 and Ska: Origins and Evolution of the People’s Music, Scarecrow Press, 2013. Her newest book, Songbirds: Pioneering Women in Jamaican Music is featured on page 18. CHRISTINE BRYANT was born and raised in Columbus, Ohio, and graduated from Ohio University with a bachelor’s degree in journalism in 2000. She has since worked as a writer and editor in newspapers and magazines throughout the Midwest, including for The Times of Northwest Indiana and its publications since 2005. She is married to her husband, Jason, and has a 3-year-old daughter, Mia.
an Aveda concept salon
be yourself. be beautiful.
113 west 8th street e michigan city - indiana e purelyellesalon.com e 219.874.3553
11
complimen tary dry remedy treatment wi th any service .
MARCH/APRIL 2015
PHILIP POTEMPA is a full-time daily food and entertainment features columnist for the Times Media Company. Philip has been covering arts and entertainment in Chicago, Indiana and Michigan since 1992 and is the author of three published books chronicling stories, interviews, recipes and memories from his personal and professional experiences. He also is an adjunct instructor in communications at both Valparaiso University and Purdue University North Central. When not at his desk in the newsroom, lecturing in a classroom or in a theater seat, Philip divides his time between his family’s farm in Northwest Indiana and his home in Chicago.
shorelines >> profile <<
Cutting edges Knife sharpener David Blum keeps kitchens in order
H
David Blum works with a grinding tool at his workshop.
down our street. My mother, an early Julia Child devotee, would send me out with her scissors, shears and cache of Gerber knives and I’d watch as knife edges became so keen they could slice through a sheet of paper with one stroke. It was a service provided free of charge by the city and a friend, Andy Prieboy who grew up in the Harbor as well, recently shared an old photo of the carts lined up in a storage area after a day’s work. Getting sharp edges isn’t nearly as easy as it was back then. Knife sharpeners are hard to find which makes Cutting Edge Sharpening such a good find. At the time I watched our local knife sharpener hone my mother’s knives, it was a mildly interesting performance but after listening to Blum, I realize that sharpening is more than just holding a blade against a spinning wheel and watching sparks fly. Like in geometry class, you have to know your angles. Blum says he specializes in knives and garden tools and according to him, the bevels of a sharp edge tool end in a uniform tip but with frequent use the tip becomes rounded and the edge no longer sharp. Sharpening can be done at home with a sharpening steel but though honing makes the edge sharp it increases the edge angle— and that’s not good. A professional like Blum knows the angle of the knife and then precedes accordingly. I ask Blum when home chefs need to get their blades professionally sharpened. “When you can’t slice a tomato by just pulling a blade quickly through it,” he says, “instead of having to puncture it first.” -JANE AMMESON
photography by TONY V. MARTIN
2 VISITSHOREMAGAZINE.COM 1
ow does someone who worked as a chief technology officer for a bank in New York City end up sharpening knives as a post-retirement job? I ask Dave Blum, who with his wife Rosemarie, own Avanzata and Cutting Edge Sharpening located at Union Pier Ateliers on Red Arrow Highway which also houses Custom Imports. “You start when you’re a little kid and your grandfather buys a farm in New Jersey during World War II,” he says. Grandpa Sam, as he was known, kept a pedal grinder in the barn and Blum and his cousins found it a fascinating toy. “I ruined many knives using it,” he recalls. Blum has come a long way since his early destruction of good kitchen knives with Grandfather Sam’s pedal grinder. And he’s added to his knowledge of knife sharpening by taking courses from Cleveland-based Steve Bottorff, guru of metal honing and author of the bestselling Knife Sharpening Made Easy. “It takes lots of practice,” says Blum. “It’s something of a science. What I’ve done is licensed Steve’s training so I can do training as well.” Creating a clean, sharp edge takes more than just knowledge, it also requires the use of top-of the-line equipment such as the Swedish made Tormak T-7 Water-Cooled Grinder/Sharpener which Blum describes as being recognized as one of the finest and most versatile sharpening systems. His other specialized tools include an F Dick RS-150 Duo, paper belt and wheel buffers, sharpening stones and hones for specialized operations. Armed, so to speak, with his upgraded skills and equipment since his days at Grandpa Sam’s farm, Blum offers Cutting Edge Mobile Sharpening which services Northwest Indiana and Southwest Michigan (the schedule is on the company’s web site). Avantaza, which Rosemarie Blum manages, sells knives as well as wine and cheese accessories and kitchen equipment. The venerable Wüsthof, a seventh generation family-owned knife manufacturer in Solingen, Germany that has set the standard for designing precision-forged knives for two centuries has designated Avanzata as an authorized dealer and Cutting Edge Sharpening an authorized Wüsthof sharpener. Avantaza and Cutting Edge Sharpening are also the official agent for Kai Shun, a very popular brand of Japanese knives. The recently opened Union Pier Ateliers not only houses the Blums’ business and the long-time Southwest Michigan favorite Custom Imports but several other stores including Roger Harvey Art Gallery and Beach Tails Pet Supplies. “When people come, they drop off what needs to be sharpened and by the time they’re done shopping or having breakfast or lunch, I get their blades back to them,” says Blum. In some ways acuminating metal edges is a vanishing art. Growing up in Indiana Harbor, I remember knife sharpeners pushing their wagons laden with whetstones, grinders and strops
UNION PIER ATELIERS 16130 Red Arrow Highway SW Corner of Red Arrow Highway and Town Line Road (I-94 Exit 6) Union Pier. Call 312.933.7737; email dblum@ cuttingedgesharp.com or visit cuttingedgesharp.com for additional information or to arrange on-site sharpening.
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MARCH/APRIL 2015
David Blum Knife-Sharpener
>> culture <<
A Broadway ‘First’ Actress ‘stirring up’ fun (and martinis) to toast stage world premier of ‘First Wives Club’
W 4 VISITSHOREMAGAZINE.COM 1
hen Chicago actress Christine Sherrill was cast in the Broadway world premier of First Wives Club: The Musical as Elise, the role played by Goldie Hawn in the 1996 film favorite, not only did she need to learn the lines and her character, but also how to make a perfect martini. “There’s a scene that has me making a martini and that’s when I realized I’d never really had to make what I’d call a ‘real’ martini,” says Sherill, who was cast in the production last August. “Now, I know exactly how to put it all together and pour like never before.” Broadway In Chicago and producers Paul Lambert, Jonas Neilson and Elizabeth Williams are presenting the new Broadway-bound musical First Wives Club: The Musical, playing at the Oriental Theatre, 24 West Randolph St., through March 29. Actors Sean Cullen, Mike McGowan, and Tony Award-nominee Gregg Edelman are the husband equalizers to Sherrill and her female counterparts Tony Award-winner Faith Prince as Brenda, the role played by Bette Midler in the movie and Carmen Cusack as Annie, who was played by Diane Keaton in the film. Sherrill was attracted to the project for many reasons, but especially for the chance to work with five-time Emmy Award nominee Linda Bloodworth Thomason, the creator of television’s Designing Women, who wrote the book for the new stage story. “Linda has been with us from the start, including joining us via Skype even when she
IF YOU GO
couldn’t fly-out to be with us at the beginning,” Sherrill says. Bloodworth Thomason says she believes First Wives Club: The Musical provides examples of females other women can identify with and also categorize as strong women with positive influences. “Today’s younger generation don’t have positive role models from so many of these women who are in the public eye,” Bloodworth Thomason says. “Instead, we have young women who are famous for taking photos of themselves in their bathroom and sharing them on public media or being paid to say how much they like the certain type of sprinkles on cupcakes.” Bloodworth Thomason, of course, who is very good friends with Hillary Clinton, knows the importance of strong women for leadership roles. Besides humor and important messages, both Sherill and Bloodworth Thomason are also excited about the great music showcased in the production. Legendary music arranger and producer H.B. Barnum, best known for his work with Aretha Franklin, is the arranger and orchestrator, while Kenny Seymour serves as musical director. The musical is directed by Simon Phillips, and features new original songs and classic hits by Motown legends Holland-Dozier-Holland, including “Reach Out…I’ll Be There,” “Stop! In the Name of Love” and “I Can’t Help Myself (Sugar Pie, Honey Bunch).” In First Wives Club, three former college friends reunite to find that they have more in common than just their school years together. Ditched by their respective husbands for younger women, they band together to settle scores with the men who did them wrong. The musical and the hit 1996 Paramount feature film are based on the original best-selling novel by Olivia Goldsmith, and adapted from an earlier version of the musical by Rupert Holmes, with additional material by Simon Phillips. “I am having such a great time in this role and everyone who knows me knew right away when I said I was cast for this new musical that I was selected for the Goldie Hawn character from the film,” Sherrill says. -PHILIP POTEMPA
WHAT: First Wives Club: The Musical // WHERE: Oriental Theatre, 24 West Randolph St., Chicago // WHEN: 7:30 p.m. Tuesdays through Fridays with additional 2 p.m. performances March 18 and March 25 and 2 and 8 p.m. Saturdays and 2 and 7:30 p.m. Sundays with no 7:30 p.m. performances March 22 and 29. // FYI: 800.775.2000 or BroadwayInChicago.com or FirstWivesClubTheMusical.com.
photography by [this page] JENNY ANDERSON; [opposite page] PHILIP POTEMPA
shorelines
$65 per night
Giovanni’s bartenders Eric Zakula and Jami Clause display their “Impurity Martini,” a favorite at the Italian fine dining restaurant in Munster, which is made with Purity Vodka, which has been distilled 34 times.
THE “PERFECT” MARTINI FROM GIOVANNI’S
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FYI: 219.836.6220 or giosmunster.com
MARCH/APRIL 2015
iovanni’s barman Eric Zakula knows the art of making a great martini. Giovanni’s, 603 Ridge Road in Munster, has been an Italian fine dining landmark for nearly half a century, with owner Mary Lo Duka carrying on proud family traditions and cherished recipes with many menu highlights. But for Eric Zakula, with the help of his barmaid Jami Clause, with this duo having been with Giovanni’s for a decade, they know cocktail couture. “We do many classic cocktail requests, like old-fashioneds and brandy alexanders, but martinis rank right at the top,” Zakula said. “A favorite is our impurity martini, made with the brand Purity Vodka, which has been distilled 34 times. I start with a chilled glass and have Jami stuff a couple of our olives so they are packed with crumbled blue cheese. And the ‘impurity’ designation comes from the splash of olive juice I add to finish the creation.”
shorelines >> culture <<
Chicago Street Theatre A class act for 60 years
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Valparaiso’s Chicago Street Theatre has been a fixture in the performance world for 60 years.
photography by TONY V. MARTIN
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lick on the website and a dinosaur roars onto the screen. With mud-brown head, beady eyes, and bright red tongue lolling between jagged teeth, it lures you in. Perhaps you’ll buy a ticket to a show. Next to the reptile, bold black-andwhite letters fill a tilted red triangle spelling out “Chicago Street Theatre.” The final touch? A bloated exclamation point floats over the number 60. The mood’s expressive as street art. The cast of characters here are one-of-a-kind. Their home, a red brick building sandwiched between Napoleon and Lafayette Streets in the heart of Valparaiso, bears elongated windows, arched doorway, and cement walkway edged by lush grassy areas. A marquee, also brick, offers performances and times. After years of “solid as a brick” community efforts, CST’s 60th season is stacking up to be a celebration of original class acts. Eric Brant, 37-year veteran, director of marketing and illustrator who daubs CST’s online artwork, explains, “For this anniversary, the artistic committee chose projects that honored our history, membership, and who we are as a company. It’s a reunion feel, a revival, a bringing back.” What began as a small group of volunteers in 1955 doing one to four shows a year quickly gained momentum raising funds the following decade. The next ten years, “we amped up the quality of productions to compete,” says Brant, “and offered a family show.” In the 1990s they proudly became a founding member of the Northwest Indiana Excellence in Theatre Foundation (NIETF) going on to win many awards. Throughout 1996—2005, they jumped from venue to venue looking for a home, often
Chicago Street Theatre member Jim Henry relaxes in the theater’s sofa seats.
For your information
What does that mean to you? “I’m honored. Chicago Street was one of the first theaters to produce my plays and is a rarity among community theaters When they made the decision to produce this play, it was a dream come true.”
Curled-toed ones, too.
MARCH/APRIL 2015
Does Angels have a future besides stage? A movie maybe? “The screenplay version of Angels… won an award at the Hollywood Film Festival. I’m still shopping it. Keep your fingers and toes crossed.”
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Company member
doing alley-type theater Eric Brant showcases and edgier shows. some of his artwork The turning point was for the theater. purchasing the brick building on Chicago Street in 1997 where they’ve been ever since. “That’s when we added classes as well as originals to the season lineup,” Brant tells us. Another decade and they easily settled on the 60th theme of “not being afraid to tackle new and original works.” Enter the cartoony IF YOU GO dinosaur, a homeless Angels of Lemnos man, and angels as part Performances: as a playwright,” Brant adds. of the birthday bash. Friday/Saturday, April Angels… takes place in the In the spotlight stands Julia 10, 11, 17, 18, 24, 25 now renovated theater (2008), Weiss and resident playwright 8:00pm fashioned after Chicago’s Jim Henry. Weiss, who grew up Sunday, April 19 Steppenwolf and Raven. Inside, in this theater, wrote Tammy, 2:30pm navy blue walls, 130 retractable a satirical coming of age story red seats and cushy front row about a girl who’s part T-Rex. Thursday, April 23 houndstooth-checked couches In April, they welcome back 8:00pm were planned purposely to Henry’s comedy/drama Angels For more pull audiences into a richer of Lemnos, about a homeless 60th season info: experience as house lights dim. schizophrenic man who finds a chicagostreet.org Upstairs sits the Edith B. Wood baby and wants to return it to 219.464.1636 studio for classes and intimate heaven. events. “Jim developed it with us “We take a cue from seventeen years ago,” says Chicago Theater,” Brant Brant, who played the main beams. “We’re close-knit, character, Nathan Spandrel, at always modeled ourselves after the professional the time. As a therapist at a community mental groups.” That’s CST—a class act from rise to health center, he contributed invaluable insight to curtain. -SHERRI MILLER Henry’s vision. “It helped launch his (Henry’s) career
After bopping about onstage as an elf in green vest, tights, curly-toed shoes, and jingle bell hat, Jim Henry made his mark as an actor in a CST Christmas production. But the seasoned thespian wears another creative hat—writing plays. Long-time resident playwright at Chicago Street, his award-winning Angels of Lemnos returns during CST’s 60-year celebration. His thoughts?
shorelines >> culture <<
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hen people hear that I spend my free time writing about Jamaican music, that, for fun, I dig through archives of dusty newspapers in the basement of a Kingston library for days on end, that I face the interrogation of 80-year-old Rasta elders as to my intent on prying into their lives, and that I step over skulls walking through a gang-ridden cemetery near Trench Town so dangerous even the superintendent himself won’t go into certain territorial sections days after a country-wide state of emergency, they might wonder why. They might ask the obvious question— how did a girl from Chesterton, Indiana come to specialize in ska? To me, it’s like wondering why someone likes the Beatles or the Rolling Stones; why someone likes the singe of spicy food; why someone hangs a litho of a Jackson Pollock on their wall. It’s a matter of the heart. Songbirds: Pioneering Women in Jamaican Music is my fourth book on the subject of ska music, the blend of jazz, rhythm and blues, calypso, and mento that began in Jamaica in the late 1950s, from which sprang countless other genres and interpretations. This time, instead of focusing on the myriad of male artists with prominent vocal and instrumental careers, I turned my attention to the women. If they were still alive, I found them and talked to them myself. If they had died, then I talked to their families and those who shared the stage
with them. What developed was a reconstruction of history that regaled the lives of these incredible women on tour busses with babies, in the studio fighting for their pay to feed their nine children, and on stages in the middle of the night, warbling before heading to a day job in a library or an office. With over 500 books published on Bob Marley and none on these crucial women, this book was one that simply had to be written. Among the women featured in my book, those who blazed a trail for their own gender as well as the male vocalists and musicians whose careers they helped to establish are Sonia Pottinger, a record producer whose name plate on her desk reads, “Heaven Will Protect the Working Girl.” Pottinger divorced her philandering husband and completely took over the family record studio and record label to support her four children, producing both women and male soloists, duo teams, and groups, establishing the careers of such greats as Culture, U Roy, and Big Youth with her skillful ear. But you wouldn’t know it from the newspapers of the 1960s and 1970s which never mention her role as a producer
and instead comment on her clothing, what she wore to various fetes, the chiffon, the neckerchief. Fortunately, a few years before her death she finally received the recognition she deserved from the Jamaican government in 2004 when she was awarded the Order of Distinction for her contribution to the music, arts and culture of Jamaica. Anita Mahfood, whose stage name was Margarita, was considered the “Rhumba Queen” of Kingston in the 1950s and 1960s. Considering she was raised in a family with an abusive alcoholic father and a mother who committed suicide after a number of attempts, it is a wonder that she survived as long as she did. Before she was murdered at the age of 25, stabbed to death by her boyfriend, Don Drummond (a genius but insane trombonist), Margarita taught herself to rhumba dance, sewed her own costumes, and, most importantly, refused to dance at the uptown elite clubs unless her downtown friends, Rastafarian
photography by TONY V. MARTIN
SINGING THE PRAISES OF WOMEN
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MARCH/APRIL 2015
musicians, performed the music for her show. It was controversial. It was scandalous. It was crucial to bringing the sounds of the Rastafarian drums and jazz jams from the hills into the mainstream. Without Margarita, the music that would evolve into reggae may very well have stayed in the Rasta camps without bridging the class and cultural divide. She was the lynchpin. Sister Mary Ignatius Davies is quite a sight to see in her floor-length habit, honking on a saxophone. She was more than the champion of the band at the Alpha Boys School in Kingston, the program that would transform orphan boys into musicians with substantial careers backing the likes of Bob Marley and Jimmy Cliff, but she was also their mother. She knew that jazz and American rhythm and blues would lead to a job, and so she taught the boys from her heart, demonstrating how to play the brass, spinning records on her own turntable to illustrate the musical techniques. She secured them jobs in the finest clubs in Kingston after graduation, which eventually transitioned to work in the record studios where they would go on to help develop the sounds of ska, rocksteady, reggae, dub, and dancehall. Without Davies, one could easily argue that Jamaica would have no recognizable music to call its own. So when someone asks me why I write about ska, it’s hard to verbalize such a passion. It is easier to tell the stories of others, to show through my writing the admiration I have for the pioneering women in Jamaican music, the instrumentalists and vocalists and producers and dancers who have shaped the music I adore. If that takes me out of Indiana to defend my work to an octogenarian Rastafarian, or a library basement, or a cemetery in Trench Town, then that’s where I’ll go. I love it that much. -HEATHER AUGUSTYN
It’s never too early to start Saving for College.
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>> giving <<
Humane Society lends a helping paw As is the case with most nonprofits, the need is always greater than available resources. • However, animal shelters face a unique set of circumstances that make fundraising even more challenging.
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“Animal welfare and environmental donations make up for less than two percent of total philanthropic giving in the United States,” says Stephanie Peterson, development director for Humane Society Calumet Area, Inc. “We do not receive funding from any national organization or government agency and rely solely on donations from private individuals to continue to provide food, shelter and
medical care for more than 2,000 animals every year.” Add in the challenge that there are always more animals in need than there are cage space and resources to help them, and the Munster animal shelter faces an uphill battle each year to ensure as many pets find new homes as possible. The Humane Society Calumet Area has a long history in the region,
however—making it a recognizable name among charitable givers. In fact, the shelter will celebrate its 75th anniversary in 2016. Evelyn Sweitzer founded the organization when she became concerned about the conditions at the city pound, Peterson says. She held a series of meetings to organize other concerned citizens, and the group eventually closed the pound and opened up the humane society in December 1941. “The original building was a three-car garage that was purchased for $412 in November 1941,” Peterson says. “A variety of additions were constructed over time to enlarge the building located on Columbia Avenue in Hammond.” In the late 1990s, however, it became apparent that the building on Columbia Avenue could no longer be maintained, so the shelter on 45th Street in Munster opened in August of 2001. In 2009, the HSCA Intake Center opened on Calumet Avenue to house sick and newly admitted animals. “Due to a generous donation from Estelle Marcus, we were able to close the intake center on Calumet Area and add a separate intake center and spay/neuter clinic to the current building on 45th Street in 2011,” Peterson says. It’s because of donors like Marcus that the humane society has been able to
photography [this page] by TONY V. MARTIN; [opposite page, clockwise from top] TONY V. MARTIN, JOHN SMIERCIAK, RICO RAMOS
Blue Bonnet chews on her new ball in her kennel at the Humane Society Calumet Area during Christmas for the Animals 2014, when staff, volunteers and the public played Santa for the shelter’s residents.
neuter surgery.” The shelter also will continue to host times each month where adoption fees are waived for adult dogs and cats, based on the success from last summer’s participation in the ASPCA Rachael Ray $100K Challenge, Peterson says. “During the challenge, we increased shelter adoptions by 291 animals during the months of June to August 2014,” she says. “That’s an increase of 82 percent.” The next weekend where adoption fees will be waved is from noon to 7 p.m. March 20-22. This month, the shelter will benefit from the Hair of the Dog event—a gala with an animal-themed hair and style show. The HUMANE SOCIETY event takes place from CALUMET AREA 5 to 10 p.m. Feb. 28 at the Radisson 421 45th Ave. at Star Plaza, 800 E. Munster, Ind. 81st Ave., Merrillville, 219.922.3811 and will include a hscalumet.org silent auction, wine and brew sampling, a buffet dinner and cocktails. Currently, the greatest need at the shelter is for Esbilac puppy formula for a nursing mother and her puppies in the shelter’s care, Peterson says. “We could also use gently-used blankets, towels and floor rugs for bedding,” she says. -CHRISTINE BRYANT MARCH/APRIL 2015
thrive—taking in around 2,200 animals every year. “The largest portion of the animals we take in are dogs,” Peterson says, though added cats, rabbits and guinea pigs also top the list. “We adopt out around 1,800 animals every year, transfer around 200 to other agencies and return an average of 150 lost animals to their owners every year.” Creating partnerships with local businesses also has been critical in keeping the shelter’s doors open, says Rachel
LEFT: Theo plays with his new toys in the cat recreation room during Christmas for the Animals in 2014 at the Humane Society Calumet Area. RIGHT: Oreo, a puppy used as a service dog, is cradled by kennel personnel during a service learning training program for dogs at Humane Society Calumet Area.
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Elaine Howery, of Highland, holds threelegged foster kitten Chubbs at Humane Society Calumet Area’s Animal Baby Shower, where more than 100 guests donated goods and visited with animal babies.
Delaney, CEO of Humane Society Calumet Area. Calumet Electric, for example, has been a long supporter of the shelter. “Every time we need light bulbs, bleach or other supplies, they are always willing to help,” Delaney says. “Crown Corr Inc. and Nies Engineering have also been very supportive.” Without community support from businesses and others willing to lend a hand when needed, Delaney says the shelter wouldn’t be able to operate. “Our volunteers are our largest source of community support,” she says. “Local businesses that have our donation jars and support our fundraisers also have a huge impact on the animals.” Most recently, the Humane Society Calumet Area was named as one of the chosen charities at the NWI Comic-Con held Feb. 21, 2014 in Schererville. The shelter’s volunteers, donors and adopters are the backbone of its initiatives, Delaney says. “A really good example of this is when we had a fire last year,” Delaney says. “We received a truck full of blankets for the animals. To me, it was a defining moment of seeing the community support we had.” Looking forward, the humane society is currently making plans to implement a new community initiative that will assist pets and their owners in struggling neighborhoods. “Pets For Life is an initiative via the Humane Society of the United States to serve pets living in depressed areas and address pet overpopulation,” Delaney says. The shelter will start the project in Gary beginning in spring of 2015. “Our outreach team will go door-todoor in the community to help pets in need,” she says. “We will be providing free services, including vaccines and spay/
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HOLIDAY COCKTAILS, HAMMOND BENEFIT FOR HOUSING OPPORTUNITIES, VALPARAISO DINNER BENEFITS FOOD BANK OF NWI, HOBART WANISS FESTIVAL OF TREES, MUNSTER VIP RECEPTION, MUNSTER THE TIMES ENTERPRISE OF THE YEAR CELEBRATION, SCHERERVILLE
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home for the holidays
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holiday cocktails hammond
photography by tony v. martin
On Dec. 7, the Ivy Tech Foundation held its holiday cocktail reception at Hammond’s historic Minas House, hosted by Rick Soria and Scott Fech. Guests enjoyed cocktails. Proceeds benefited the Michigan City Pejic campus.
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1 Bev Croak of Dyer and Tressa Wierzbinski of Munster 2 Scott Fech of Hammond, Maggi Spartz of La Porte and Rick Soria of Hammond 3 Dr. Kathleen Twyner-Coley and Dr. Thomas Coley of Granger 4 Michael and Lori Whelan of Munster with Val and Bob Zemaitis of Crown Point
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5 Rachel and Jason Zaleski of Wisconsin
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6 Dee Reffkin of Munster, Larry McCall of Lansing and Chuck and Pam Mihalov of Orland Park 7 Bob Zemaitis of Crown Point and Jean-Franklin Magrou of Hammond 8 Louie and Martha Gonzalez of Munster
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9 Shar Miller of Highland and John Cain of Crown Point 10 Cindy Hall of Hammond with Aco and Daniela Sikoski of Valparaiso WANT MORE? please go to visitshoremagazine.com to view and purchase click photos
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mi casa es su casa benefit for housing opportunities valparaiso
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photography by tony v. martin
1 Doug Hahn, Mari Hahn, Kyle Hahn and Marilyn Hahn of Valparaiso 2 Carlos Rivero and Caren Furdeck of Valparaiso
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3 Joyce and Chuck Freeman of Valparaiso 4 Donna and Joel Doms of Hanna 5 Marlise Fletter of Fort Wayne and Mat Mullins of Hebron
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6 Devonna and Stuart Miller of Valparaiso 7 John and Patti Kennelly of Chesterton
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On Sunday, December 7, Don Quijote Restaurante held its annual Homeless Benefit for Housing Opportunities. Guests enjoyed an all-youcan-eat-buffet of delectable Spanish cuisine, a silent auction, raffle and live entertainment. This year the event raised more than $42,000.
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farm fresh benefit dinner | hobart
photography by tony v. martin, courtesy of green sense farm
2 Joe and Jennifer Kolavo of Crown Point 3 Penny and Rob Schlyer of Ogden Dunes
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4 Dave Papp of Hobart and Robert Colangelo of Portage
MARCH/APRIL 2015
5 Robert Colangelo, Founding Farmer of Green Sense Farms (left), Scot Hinkel, Chef at Bistro 54 (right) and Joe Kolavo, Vice President of Perishable Operations, Strack & Van Til (not present) present Arleen Peterson, Executive Director of the Food Bank of Northwest Indiana with a check for $1,500, raised at the Farm to Fork Dinner
On Nov. 2, a farm to fork dinner highlighting local growers, farmers, grocers and chefs raised $1,500 to benefit local families through the Food Bank of Northwest Indiana. The event was hosted by Green Sense Farms, Strack & Van Til Food Market and Bistro 54.
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1 Anne Hill and Michael Shaffer of Crown Point
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holiday delight
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waniss festival of trees munster photography by tony v. martin
The Women’s Association of the Northwest Indiana Symphony Society held their annual Festival of Trees on Dec. 3. Guests were able to stroll the “Avenue of Trees”, representing a variety of sponsors and themes. They also enjoyed caroling and shopping with traditional festive wassail punch.
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1 Pat Giannini of Crown Point, Susan Thompson of Munster and Janet Furman of Dyer 2 Sandy Becker of Portage and Cindy Ault of Schererville 3 Aggie Grimmer of Highland and Barbara Whitaker of Munster 4 Helen Clark of Munster, Marie Smith of Highland and Sandy Baker of Munster 5 Barb Zandstra of Highland and Dorothy Balicki of Highland
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6 Mary Ryan of Munster and Linda Eisenhauer of Crown Point 7 JoAnn Chandler of Highland and Nancy Schmal of Crown Point
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8 Tresa Radermacher of Dyer, Patti Cohen of Hammond and Lydia Dershewitz of Munster 9 Christine Small of Munster, Margaret Christenson of Schererville and Marge Kerr of Crown Point 10 Sue Crisman of Crown Point and Melissa Neff of Valparaiso
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vip reception munster
photography by tony v. martin
On Jan. 20, South Shore Arts hosted a VIP reception to celebrate the unique Frida Kahlo exhibit at Munsterâ&#x20AC;&#x2122;s Center for Visual and Performing Arts. Guests enjoyed wine tastings and entertainment with the collection of replicas of Kahloâ&#x20AC;&#x2122;s revolutionary paintings.
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1 Elizabeth Ancich of Schererville and Traci Ores of Merrillville 2 Lou and Stella Torres of Lansing, Ill. 3 Angela and Peymon Torabi of Munster
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4 Raymundo Garcia of Hammond, Paula Meyers of Schererville, Karen Maravilla of Hammond and Carl Meyers of Schererville
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5 Will and Marcia Glaros of St. John 6 Oscar and Antonia Canales of South Holland Ill. with Maria and Oscar Martinez of Munster and Olga Martinez of South Holland 7 Jillian Van Volkenburgh of Highland, Eric Tanis of Gary and Cindy Van Volkenburgh of St. John 8 Kim and Jim Modigell of Munster
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9 Nicole Grier of Munster and Natalie Grantner of Crown Point 10 Cynthia and Ramon Cardenas of Schererville
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breaking news
the times enterprise of the year celebration schererville photography by tony v. martin
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On January 11, The Times employees and guests gathered at Ciao Bella Ristorante to celebrate the newspaperâ&#x20AC;&#x2122;s award of Enterprise of the Year, offered to one outstanding organization within Lee Enterprises. Guests enjoyed a super-sized Italian buffet dinner along with an awards ceremony, music and dancing.
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1 Chris and Laura White 2 Nicole Certa and Kim Bowers 3 Maureen Benak and Kris Julius
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4 Debbie Reilly and Barb Mason 5 Bob Heisse and Barb Mason 6 Joy and Paula Rickel 7 Edwin Contreras and Joe Battistoni
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8 Rick Czyz and Judy Milne 9 Kelly and Paul Mullaney
MARCH/APRIL 2015
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HAPPENINGS 28
EXHIBITIONS 28
PERFORMANCE 29
essential EVENTS The information presented in Essential Events is accurate as of press time, but readers are encouraged to call ahead to verify the dates and times. Please note that Illinois and most Indiana events adhere to central time, and Michigan events are eastern time. CALENDAR COMPILED BY ASHLEY BOYER
happenings Indiana
Feb 27 Encores! Diamond Jubilee—A Celebration of 60 Years of Theatre, Valparaiso University Center for the Arts, 1709 Chapel Dr, Valparaiso. 219.464.1636. chicagostreet.org. Chicago Street Theatre celebrates 60 years of performing the arts with an evening of music, a little drama as past performers reprise their roles, martinis, a silent auction, food and a cash bar. Feb 28 Hair of the Dog, 5-10pm, Radisson Hotel at Star Plaza, 800 E 81st Ave, Merrillville. 219.513.8911. hscalumet.org. Style and animals collide at this annual fundraiser for Humane Society Calumet Area. The evening includes an animal-themed hair and style show, a silent auction, wine and beer tasting, a buffet dinner and a cash bar. Mar 14-15, 21-22 Maple Syrup Time Weekend, 10am-4pm, Deep River County Park, 9410 Old Lincoln Highway, Hobart. 219.769.1215. lakecountyparks.com. Visitors can learn the sticky business of producing syrup from tree sap, plus see how corn is stone ground into cornmeal and more, at this yearly event. March 17 Crown Point St. Patrick’s Day Celebration, parade at dusk, City of Crown Point, Main Street. 219.662.3290. Join in the fun as the annual St. Patrick’s Day nighttime parade heads down Main Street in Crown Point, beginning at dusk. All of the parade entries are illuminated. You can also enjoy an Irish dinner at the Crown Point Fire House from 3pm to 6pm or grab a bite at one of the many downtown restaurants. After the parade celebrate with a drink at a place like Crown Brewing.
Michigan
Through Apr 25 Indoor Farm and Artisans Market, 10am-1pm Sat, Warren Center, 540 Williams St, South Haven. 269.214.6974. southhaven. org. Local farmers and crafts people offer in-season produce and locally made goodies. Wares include fresh and preserved fruits and veggies, eggs, chicken, baked goods, honey, syrup, coffee and more, plus a variety of local artists sell their creations.
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Mar 13-15 Diva Days, St. Joseph. stjoetoday.com. Ladies are invited to an entire weekend of pampering, indulging, shopping, laughing, wine and beer sampling and more. Mar 14 St. Patrick’s Day Pet Parade, 1:30 p.m. line-up; 2 p.m. parade, Culver St Parking Lot near Saugatuck Center for the Arts, Saugatuck. 269.857.1701. saugatuck. com. For the 13th year in a row, people and their pets are invited to participate in this festive parade with prizes for the best dressed pets.
Mar 21 The Art of Beer Festival, 5-9 p.m., Lake Michigan College Mendel Center, 2755 E Napier Ave, Benton Harbor. 269.927.8604. artofbeerfest.com. Craft brewers from across Michigan will offer a wide range of their latest unique beers of all colors and styles for attendees to enjoy. Apr 11 Studio Dance Theatre presents Cinderella, 3pm and 7pm, Mendel Center Main Stage. 269.429.5711. The classic fairy tale ballet will be on stage to delight audiences with an enchanting journey. Proceeds from the event will benefit Lory’s Place of St. Joseph.
Illinois
Mar 1 Chicago Polar Plunge, 10am-2pm, North Ave Beach, 1603 N Lakeshore Dr, Chicago. chicagosochicago.org. Last year more than 3,000 people—including Mayor Rahm Emanuel and Jimmy Fallon—jumped in the lake for Special Olympics Chicago. All participants are required to raise a minimum of $175 in donations and participants can go knee high, waist high or take the full plunge. Mar 14 Chicago’s 2015 St. Patrick’s Day Parade, noon, Columbus Dr between E Balbo Dr & E Monroe Dr, Chicago. chicagostpatsparade.com. Chicago’s annual holiday parade is fun for all ages. The parade’s viewing stand will be located in front of Buckingham Fountain. The parade also can be viewed on WLS/ABC 7. Mar 14-22 Chicago Flower & Garden Show, 10am-6pm Sun-Wed, 10am-8pm Thu-Sat, Navy Pier, 600 E Grand Ave, Chicago. chicagoflower. com. In line with this year’s theme “Do Green. Do Good.”, this year’s show spotlights cutting-edge garden designs, products, practices and techniques. More than two-dozen fragrant, eye-candy garden displays serve as inspiration for gardeners. Activities include educational workshops, cooking demos, kids’ activities and more.
exhibitions Indiana
Through March 19 Indigenous Landscapes: Imprints of the South Shore, 8am-5pm, Indiana Welcome Center, 7770 Corinne Drive, Hammond. White Ripple Gallery & Co. is partnering with the South Shore Convention and Visitors Authority and The University of Notre Dame to celebrate the natural settings (landscapes) near and along the shores of Lake Michigan native to the states of Illinois, Indiana and Michigan that remain undisturbed since the times of the indigenous people of the area. The exhibition, a White Ripple Gallery exhibit and an official exhibit for the University of Notre Dame’s Indigenous World program.
Through Mar 29 Herself— The Female in Image and Form, Southern Shore Art Association, 724 Franklin St, Michigan City. 219.369.9028. southernshoreartassociation.com. For the third year in a row, this annual exhibit celebrates the female—face, form and femininity in its infinite variety—literally, abstractly, whimsically, playfully, exotically and erotically. Through Apr 5 Inner Visions— Sacred Plants, Art, and Spirituality, Brauer Museum of Art, Valparaiso University Center for the Arts, 1709 Chapel Dr, Valparaiso. 219.464.5365. valpo.edu/artmuseum. This exhibit is curated by Luis Eduardo Luna. Through Apr 14 Farms, Factories, Tourism and Culture—Works by Indiana Artisans, South Shore Arts Crown Point Branch, 123 N Main St, Crown Point. 219.836.1839. southshoreartsonline.org. Artists of Indiana Artisan created more 30 paintings and drawings for this exhibit, which explores the diverse economies of Indiana—from traditional sectors of agriculture and industry, to tourism and creative entrepreneurial businesses. Through Apr 18 Steamroller Printmaking Project, Lubeznik Center for the Arts, 101 W 2nd St, Michigan City. 219.874.4900. lubeznikcenter.org. Created from three-by-seven-foot carved wooden plates and an industrial steamroller, the enormous relief prints on muslin on display at this exhibit were produced by Walnut Ink Projects with a team of printmakers and local artists in downtown Michigan City.
Michigan
Through Apr 26 Dream to Dream—The Art of John Bankston, Krasl Art Center, 707 Lake Blvd, St. Joseph. 269.983.0271. krasl.org. Born in Benton Harbor, Mich., John Bankston uses fantasy as an active way to re-imagine the world, to step outside one’s known territory and break boundaries. His brightly colored artworks are filled with figures in fictional lands and his narratives address transformation and identity. Through Apr 26 Redefining the Multiple, Kalamazoo Institute of Arts, 314 S Park St, Kalamazoo. 269.349.7775. kiarts.org. This exhibition features the work of Japanese artists with foundations and formal training in printmaking and includes three-dimensional objects and installations, paintings created using printmaking tools and techniques, digital photography and works created using traditional and recognizable printmaking techniques. Also, through Mar 8: How to Return? Contemporary Chinese Photography; through Mar 15: Wired and Wrapped—The Sculpture of Seungmo Park; through May 10: Second Sight/Insight II.
Through Aug 16 Splendors of Shiga—Treasures from Japan, Frederik Meijer Gardens & Sculpture Park, 1000 E Beltline Ave, NE, Grand Rapids. 888.957.1580. meijergardens. org. More than 60 Japanese works of art from the 8th century to the present day will be on display and four seasons will be represented in this exhibition. Mar 6-Apr 19 Basilius Besler’s Hortus Eystettensis, 1600—The Oldest Botanicals, Fernwood Botanical Garden and Nature Preserve, 13988 Range Line Rd, Niles. 269.695.6491. fernwoodbotanical.org. The earliest documentation of a specific garden and the oldest botanical, Hortus Eystettensis was produced by Basilius Besler in the early 1600s of a vast garden of the Prince Bishop of Eichstätt, Germany.
Illinois
Through Apr 26 Vodou—Sacred Powers of Haiti, The Field Museum, 1400 S Lake Shore Dr, Chicago. 312.922.9410. fieldmuseum.org. Visitors to this special exhibit can take a look beyond stereotypes and manufactured Hollywood images to discover why Vodou remains a force today in the contemporary world. Visitors will experience the sights and sounds of a ritual possession ceremony and the exhibit offers a rare look into the workroom of a Vodou secret society, among other experiences. Also, through Apr 2: Before the Dinosaurs—Tracking the Reptiles of Pangaea; through Jun 14: Bunky Echo-Hawk—Modern Warrior; through Oct 1: Extinct Madagascar—Picturing the Island’s Past; through Oct 31: Lichens—The Coolest Things You’ve Never Heard Of; through Dec 31: Into the Bat Caves of Kenya. Through Apr 27 A Voyage to South America—Andean Art in the Spanish Empire, The Art Institute of Chicago, 111 S Michigan Ave, Chicago. 312.629.6635. artic.edu/aic. This longterm installation offers the museum’s first presentation of work from the viceregal period. Fourteen paintings and related works on paper—including pieces never before displayed in a museum—introduce visitors to explorers, artists and patrons who lived in the Spanish-governed Andes during the 17th, 18th and 19th centuries. Also, through Mar 1: Figures of Chinese Imagination; through Mar 15: Bridget Riley and Jesús Rafael Soto— Pénétrable de Chicago; through Mar 23: Decidedly Surreal—The Bindings of Mary Louise Reynolds; through Mar 29: Masterworks of Japanese Prints— Toshusai Sharaku; through Apr 5: Anri Sala—Mixed Behavior; through Apr 12: James Welling—Diary of Elizabeth and James Dixon, 1840–41/Connecticut Landscapes, 1977–86; through May 3: Bridget Riley, John Gossage—Three Routines and Shatter Rupture Break; through Jun 6: Puppets! Feb 21-May 31: Burnishing the Night—Baroque to Contemporary Mezzotints from the Collection; Feb 21-May 31: Eldzier Cortor Coming Home—Recent Gifts to
Mar 27-29
COTTAGE & LAKEFRONT LIVING SHOW 3-9pm Fri, 10am-9pm Sat, 11am-5pm Sun DeVos Place, 303 Monroe Ave NW Grand Rapids. 616.742.6500. showspan.com
Apr 6-11
HARRE UNION JAZZ FEST Call for times, Valparaiso University Harre Union Ballroom, 1509 Chapel Dr, Valparaiso. 219.464.5415. valpo.edu
Apr 11
BLUE CHIP BREWFEST 1:30-5pm, Blue Chip Casino, Hotel & Spa 777 Blue Chip Dr, Michigan City 219.879.7711. bluechipcasino.com
Mar 10-Aug 16 Faheem Majeed, Museum of Contemporary Art, 220 E Chicago Ave, Chicago. 312.280.2660. mcachicago.org. A builder—literally and metaphorically, South Shore resident Faheem Majeed presents sculptural works and installations in his first solo museum exhibition. With contributions added throughout the show, this exhibit presents a plurality of voices, cultural perspectives and art-making strategies that develop and expand organically, accumulating and metabolizing different materials and visitors’ experiences. Also, through Mar 8: Anne Collier; through Apr 19: Body Doubles; through May 10: Alexander Calder; through May 17: Richard Hunt; through May 24: Doris Salcedo; through Jul 26: Clemens von Wedemeyer; Mar 28Oct 4: Keren Cytter.
Through March 8 Les Miserables, Fridays, Saturdays and Sundays, Memorial Opera House, 104 Indiana St, Valparaiso. 219.548.9137. Set in early 19th-century France, Les Miserables is the story of Jean Valjean, a French peasant, and his quest
Feb 27-March 29 On Golden Pond, Every Friday, Saturday, Sunday, Theatre at the Center, 1040 Ridge Rd, Munster. 219.836.3255. The beloved comic play opens the 2015 season. An elderly couple enjoys their latest summer in a cottage on a Maine lake as they come to terms with the husband’s advancing age and his estrangement from his newly engaged daughter. The play was a huge Broadway hit that became a classic film starring Katherine Hepburn, Henry Fonda and Jane Fonda. Feb 27-March 15 Shirley Valentine, Every Friday, Saturday, Sunday, Towle Community Theater, 5205 Hohman Ave, Hammond. 219.937.8780. Shirley Valentine is a one-character play taking the form of a monologue by a middleaged, working class Liverpool housewife and focusing on her life before and after a transforming holiday abroad. Wondering what has happened to herself-now feeling stagnant and in a rut-Shirley Valentine
finds herself regularly talking to the wall while preparing her husband’s chips and egg. When her best friend wins a trip for two to Greece, she packs her bags, leaves a note on the cupboard door in the kitchen, and heads for a fortnight of rest and relaxation. What she finds is romance and a new awareness of who she is and what her existence can be with just a little effort on her part. Feb 27-March 15 Waiting for Godot, Every Friday, Saturday, Sunday, 4th Street Theatre, 125 N Fourth Street, Chesterton. 219.926.7875. Waiting for Godot is an absurdist play also described as a tragicomedy in two acts. Over the decades there have been many, many theories of interpretations of the play and its characters. The author has repudiated all theories of a symbolic nature. The play tells of two men patiently waiting for M. Godot. They pass the time idly in simple pursuits, such as removing a boot and fixing a hat, and conversation. They are interrupted by the passing of a master and his slave. Eventually a young lad appears and tells them Godot will not be coming today, but tomorrow. Night falls and they resolve to meet at the same spot the next day. Act II repeats the action of Act I only the master is now blind and the slave mute. March 7-14 Henry and Ramona, Every Saturday and Sunday, Chicago Street Theatre, 154 W Chicago Street, Valparaiso. 219.464.1636. Welcome to Klickitat Street, home of Henry Higgins,
his faithful dog Ribsy, Ramona the Pest and her long-suffering sister, Beezus. Newbery Award-winning author Beverly Cleary’s irrepressible hero saves the day in this adaptation of one of the best-loved children’s book series of all time. Henry and Ramona captures the everyday trials and triumphs of being a kid. March 18 Craig Ferguson, 7:30pm, Star Plaza Theatre, 8001 Delaware Place, Merrillville. 800.745.3000. Craig Ferguson entered the world of late night comedy following a diverse and eclectic career that encompasses film, television and the stage. See his Hot and Grumpy tour live in Merrillville. March 22 Northwest Indiana Symphony, Chorus Illumination 3pm, Elston Performing Arts Center, 317 Detroit Street, Michigan City. 219.362.9020. The Performing Arts Center in Michigan City is the perfect backdrop for this afternoon matinee, where patrons will enjoy a classical concert with a healthy dose of caring about the community with the help of our hospital sponsors. This season, the Northwest Indiana Symphony Chorus, directed by world renowned conductor Nancy Menk along with four soloists, will be the featured guests at this program.
For more events and destinations, please go to visitshoremagazine.com
MARCH/APRIL 2015
performance Indiana
for redemption after serving 19 years in jail for having stolen a loaf of bread for his starving sister’s child. Valjean decides to break his parole and start his life anew after a kindly bishop inspires him by a tremendous act of mercy, but a police inspector named Javert relentlessly tracks him down. Along the way, Valjean and a slew of characters are swept into a revolutionary period in France, where a group of young idealists make their last stand at a street barricade.
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the Art Institute; Mar 17-Jun 7: Ireland— Crossroads of Art and Design, 1690–1840; Apr 4-Jul 21: Spreading Devotion— Japanese and European Religious Prints; Apr 11-Jul 12: Chatter—Architecture Talks Back.
WORDS BY JULIE KESSLER PHOTOGRAPHY BY TONY V. MARTIN
MAKE DINNER FUN WITH GOURMET, HANDMADE PIZZA
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It’s the perfect bite of pizza—fresh, aromatic, with the toppings you love and a crust that satisfies. And the gourmet pizza? Divine. But can you re-create these delectables at home? • Four area chefs dished up their favorite methods for serving up gourmet pizzas, while keeping their secret recipes firmly under their toques. But there may just be enough advice from them to bring out your inner pizziola—a certified pizza maker.
Colleen Meyer enjoys a handmade gourmet pizza at Stop 50 Wood Fired Pizza in Michiana Shores.
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MARCH/APRIL 2015
Ciao Bella’s Pizza Bianca
Stop 50 Wood Fired Pizza
S Roasted red skin and sausage pizza from Stop 50 Wood Fired Pizza
top 50 Wood Fired Pizza marries the authentic traditions of Naples, Italy, with local flavors. The expertise that goes into every wood-fired pizza comes from owners Chris Bardol and wife Kristy. “We provide an authentic gathering place to the community, integrating 170-yearold traditions from Italy for our pizzas,” says Chris. Chris and Kristy, experimenting with ingredients at home for years, bring the successes to the Stop 50 kitchen in Michiana Shores, Ind., working smoothly together with “a lot of playful back-and-forth,” says Chris. Also playful: roasted, caramelized
Stop 50 Pizza Recipes Below are some recipes and tips from Chris Bardol of Stop 50 Wood Fire Pizza. Bardol says, “Since we run our wood fired oven at over 900 degrees F, our baking time is much less (90 seconds total bake time) than a traditional home oven. Most home ovens bake at no higher than 500 F, so bake times will run between 7 and 12 minutes for this type of thin crust pizza. I recommend preheating oven with your pizza stones for about 30 min. It will also be necessary to prebake your sausage and potatoes ahead of time.” Ingredients are listed in order of placement.
PEAR GORGONZOLA 1 1/2 6-10 3
clove fresh diced garlic oz olive oil fresh rosemary needles tablespoons of crushed walnuts 3 oz crumbled gorgonzola cheese 3/4 of one sliced pear 2 oz fresh mozzarella 1 oz of red onion
ROASTED RED SKIN & SAUSAGE 1 1/2 6-10 3
clove fresh diced garlic oz olive oil fresh rosemary needles tablespoons of crushed walnuts 3 oz crumbled blue cheese 10-12 slices of red skin potatoes 8-10 thin slices of Italian sausage 2 oz fresh mozzarella 1 oz of red onion
pistachios, walnuts, and pine nuts. Home cooks must use a high oven temperature, 475 to 500 degrees. Use walnuts broken in different sizes, “important for flavor and texture.” Toss the nuts in brown sugar and honey, or fresh maple syrup. Place nuts on a cookie sheet and roast until syrup starts to bubble. Remove and cool. Do veggies this way, too, separately. “The sugar is almost crusted on both veggies and nuts, which go on the crust first so they don’t burn. The result: “crunchy and chewy.” The chew is a thin, Naplesstyle crust, made from a starter dough they’ve had for 20 years, “so it’s unique only to us,” since the dough takes on the taste of the region and its own permutations over time. A portion of the starter is taken every day, 24 to 48 hours ahead of baking. More flour and water are added to the starter and it’s back to the fridge to keep fermenting. Bonus round: “Kids will eat our broccoli—roasted with olive oil, lemon zest and Parmesan for two to three minutes max.”
Ciao Bella’s Pizza Rustica Calabrese
cheese, a combo easily popped onto the crust. As for a secret recipe? Patrick assures us, “If you have a good, fresh dough and a fresh sauce, it’s more a matter of doing it right.”
Giovanni’s
Pear Prosciutto pizza made by Stop 50 Wood Fired Pizza
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Lucrezia
“Pizza doesn’t have to be just sk head Chef pepperoni or sausage. Have fun Patrick Scholz at and create something special.” Lucrezia about Yes, Chef! For further depth, the most popular instead of the traditional sauce, pizza there and try the roasted red pepper pesto, the simplicity mozzarella, fresh veggies, and surprises: The smoked chicken.” Crown Point, At Lucrezia the pizzas are 8-inch Ind. restaurant has had its Fourappetizers, with “a pretty simple Cheese pizza on the menu for over dough recipe. a decade and Simpler can be it continues the best, if it’s to draw loyal done right.” customers with “If you have When you its combo of a good, fresh think white mozzarella, dough and a pizza, you think gorgonzola, alfresco, right? parmesan and fresh sauce, it’s “But we do a bel paez. more a matter of little olive oil, If you’re doing it right.” fresh garlic, looking to fresh tomato amp up the CHEF PATRICK SCHOLZ, LUCREZIA sliced paper flavor, “Any thin, fresh excuse to have spinach, loads barbecue sauce of mozz on top. is good. Ours is I absolutely love homemade, with it, it’s fresh and light.” homemade pulled pork and red Surprise your palate with sliced, cabbage cole slaw, tossed with a little poached pear and gorgonzola apple cider vinegar and red onion.”
T
he perfect crust. Everyone wants it, but how many make it? At Giovanni’s in Munster, Ind., chef Chris Pohl says he’s “very proud” of their nice, crisp crusts, small, medium, and large. At home, you start by romancing the stone. The pizza stone. Your oven probably doesn’t reach 550 degrees like a professional oven, but 475 will do, says Chris. Wait until the stone is hot, about 25 minutes, before you put the pizza on it, “or there’s no point in using a pizza stone,” cautions Chris. • Approximately three And don’t get billion pizzas are sold the dough too in the United States wet. “If it’s too every year, plus sticky, it’ll have an additional one holes in the billion frozen pizzas. dough and be • 93 percent of floppy, too loose.” Americans eat pizza And anyway, this at least once a month. isn’t New York— • At 36 percent of all we don’t fold pizzas, pepperoni floppy pizza. is the most popular “Let the dough topping in the U.S. rise a couple • On average, each of hours, then person in the United punch it down, States eats around then get it cold 23 pounds of pizza in the fridge. A every year. half hour should • The first pizzeria in do for a pizza at the United States was home. The colder, opened by Gennaro it is the easier it is Lombardi in 1895 to work with.” in New York City. As for toppings,
Pizza Facts
popsugar.com
the shrimp with pesto is pleasantly zippy. But “People can ask for what they want.” No surprise, that, because a bechamel sauce is among the choices, along with tomato, oil and garlic, and alfredo. And you may see smoked salmon with Fontina cheese, asparagus, and roasted red peppers. See what’s in your fridge and start chopping, grating, and preheating. You’ll get there.
Ciao Bella Ristorante
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oe Scalzo, owner of Ciao Bella Ristorante in Schererville, Ind., has been making pizza with his father since he was about 8 years old. “He showed me how to do it right, and he makes one of the best pizzas in Chicago.” Ciao Bella makes a gourmet crust, “a very crispy flatbread made from scratch.” But scratch any notion of getting that nearly 30-year-old family recipe. “It’s a secret!” The toppings for the 12-inch pizzas are no secret, of course. The Bianca is simple and flavorful: prosciutto, arugula, olive oil, no sauce. Pizza al Fichi is a decadent combo of goat cheese, figs, and onions, drizzled with balsamic glaze. To try the Genovese at home, assemble Caprino cheese, pesto, and chicken, though Joe likes goat cheese on it. Vegetarians, dig in to the light Verde, with ricotta cheese, spinach, and fresh basil. The exuberant Joe Scalzo favors pancetta, salami, mixed peppers, a little jardiniere and mushrooms. Drop a gently cooked egg over a dish and you’ll feel like a pro. At Ciao Bella, “When the pizza’s delivered to the table,
Ciao Bella Pizza Recipes PIZZA RUSTICA CALABRESE Pancetta Calabrese soppressata Mixed peppers Black olives Mushrooms Egg sunny side up
PIZZA AI FICHI (FIG PIZZA) Figs Caramelized red onions Goat cheese Mozzarella cheese Mint leaves Extra virgin olive oil
PIZZA BIANCA Arugola Prosciutto Mozzarella cheese Extra virgin olive oil
the egg is cracked on top, very popular.” The dough: “Make it from scratch, with yeast, let it rise for a day so it’s nice and fluffy, not too soft, so you can work it, stretch it.” The sauce: If it’s tomato-based, freshen it with oregano, garlic — “all the beautiful flavors where I’m from. It brings out the warmth and happiness of the people in southern Italy.” Just as it does in Northwest Indiana.
Ciao Bella’s Pizza Bianca
Sure-fire recipes
K
ontos Foods, creator of the Kontos Cookbook, has some tasty ideas for pizza that you can totally do, whether for a pizza party, family Saturday night, or TV-and-a-pizza night with that special someone. You’ll get their attention with these pizza recipes that have that unbeatable freshfrom the oven allure. Easy to assemble? Oh, goodness, yes. Just look at these flavor combinations for everyone from the gourmand to the gimme-hearty pizza fan. From Northern Indiana chefs we’ve already given you strategies for creating great crusts. But if you’re not into watching dough rise, you can always use ready-made pizza crusts. Kontos Foods’ Pizza Parlor Crusts are infused with olive oil to make the crust nice and crispy. They’re sold in five-piece, 14-ounce packs at retailers and foodservice establishments. You can also visit kontos.com or call 973.278.2800.
FOUR-CHEESE MARGHERITA PIZZA One 7-inch ready-made Kontos Pizza Parlor crust (more crispy option—grill for 1 min. before topping grilled side up) 1/8 cup extra virgin olive oil 1/2 tablespoon fresh minced garlic Dash of sea salt 8-9 slices of small Roma tomatoes 3 oz. shredded whole milk (artisan) mozzarella 2 oz. Fontina cheese 1 oz. freshly grated Parmesan cheese 2 oz. Kontos Feta cheese 4 fresh basil leaves washed, dried, and julienne sliced (strips)
1. Preheat oven to 400°F (375°F for a convection oven) 2. Stir together the olive oil, garlic, salt and tomatoes and let stand for 15 minutes. 3. Brush the Kontos Pizza Parlor crust with the tomato marinade (leave tomatoes in the bowl). 4. Arrange tomato slices over the top of the crust. 5. Spread Mozzarella and Fontina shredded cheese evenly over top of tomato slices; top evenly with shredded Parmesan cheese, Feta cheese and sliced basil leaves. 6. Place topped pizza into the oven, directly on rack for crispy
crust, on a pan for soft crust. 7. Bake for approx. 5 minutes (a few minutes less for convection oven); remove from oven with a baking sheet or pizza spatula. 8. Let cool for 1-2 minutes. Slice into 4-6 slices and enjoy! VEGGIE LOVERS PIZZA One Kontos 7-inch ready-made pizza crust (more crispy option—grill for 1 min. before topping grilled side up) 3 4
oz. tomato pizza sauce oz. whole milk Mozzarella (artisan) cheese 1-1/2 oz. sliced red onions 1-1/2 oz. sliced black olives 1-1/2 oz. total (½ oz of each) diced red, green, and yellow bell peppers
1. Preheat oven to 400ºF (375ºF for a convection oven). 2. Evenly spread the tomato pizza sauce over the Kontos’pizza crust. 3. Evenly spread the Mozzarella cheese over the top of the pizza sauce. 4. Top with the bell pepper mixture, black olives and sliced red onions. 5. Place topped pizza into the oven, directly on rack for crispy crust, on a pan for soft crust. 6. Bake for approx. 5 minutes, or a minute or two less in a convection oven; remove from oven with a baking sheet or pizza spatula. 7. Let cool for 1-2 minutes, slice into 4-6 slices and enjoy!
Kontos offers a handy guideline for checking doneness: Oven baking times can vary. Flatbread pizza is ready when the cheese is melted completely and edges are medium to dark brown. From gouprecipes.com:
Ciao Bella’s Pizza ai Fichi
ESCARGOT PIZZA 1
1
tin of escargot, drained Several cloves of garlic, finely chopped Several kinds of mushrooms, sliced Clarified butter as needed Pizza dough, homemade or ready-made roma tomato, seeded and chopped Marinara sauce as needed Shredded whole milk mozzarella cheese as desired Romano and Parmesan cheese as desired
In a non-stick skillet saute in butter the escargot and garlic just until the escargot begin to shrink a bit. Spoon some of the butter from the pan to grease the pizza pan. Remove escargot from pan and set aside. Cook mushrooms in remaining butter with garlic and butter. Spread pizza dough on pan, top with sauce as desired. Sprinkle on the diced tomato and cover with cheeses and then top with mushroom. Add the escargot. Bake in a 375ºF oven until crust turns brown around the edges. MARCH/APRIL 2015
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Now—take your pick.
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Most of us know white wines pair well with poultry, there’s nothing like a cold beer and burger and spirits—well we don’t typically match them with particular meats but instead enjoy a good bourbon or rye accompanied by a bowl of peanuts. But that’s so last year. WORDS BY JANE AMMESON • PHOTOGRAPHY BY TONY V. MARTIN
[Above] Chris Marolf of Old World Market in Valparaiso suggests trying a peanut butter sandwich with bourbon. [Opposite page] Marolf also pairs Reeseâ&#x20AC;&#x2122;s Peanut Butter Cups and Primitivo, an Italian Zinfandel.
Angela McCrovitz, catering manager at Marquette Park Pavilion in Miller Beach pairs Goldfish crackers with Riesling for a sophisticated yet nostalgic snack.
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If you’ve ever wondered what goes well with Reese’s Peanut Butter Cups, Chris Marolf finds Primitivo, an Italian Zinfandel, a perfect match. “The ripe rich fruit works with the chocolate, but the wine also has an earthiness to it that works well with the peanut butter, says Marolf, who with his wife Megan, owns Old World Market in Valparaiso. “A peanut butter sandwich is really, really good with a glass of bourbon- forget milk. Bourbon cuts through the mouth-coating peanut butter much better than milk, and a little jelly sweetens the experience. I really swear by this pairing.” Marolf says a classic pairing many aren’t familiar with is blue cheese and stilton matched with port and Champagne. “This is a great study in contrasts,” he says. “Often, people think to pair sparkling wine with something sweet, but there’s a dissonance that results from the fact that they share too many characteristics—but not quite. Think of two singers that are almost singing the same note. By pairing with a stinky blue, you soften the edges of these two flavors.” Marolf also asked Old World Market’s Facebook fans for ideas and here are a couple of the more unique pairing suggestions: white chocolate with a very hoppy IPA (such as Green Flash’s “Green Bullet”) and chocolate soufflé with blue cheese, and port. Other suggestions? In-and-Out Burgers (Marolf says that Five
MARCH/APRIL 2015
Now vintners, chefs, distillers and brew masters share seeming improbable if not impossible pairings that work. “I’m a huge fan of beer and ice cream floats, something you would normally think just applies to dark beers, but we’ve also experimented with IPA beer floats with sorbet—think our Star Chicken Shotgun IPA and mango sorbet or toasted rice ice cream and Apathy,” says Jennifer Piotter, marketing director at Greenbush Brewing Company in Sawyer. Piotter also says the hop bitterness and effervescence of their IPA goes well with, of all things, pork cracklings. “The hop helps strip away the fat that coats your mouth when eating these kinds of things,” she says. “Pickled vegetables and ceviche is great with wheat beers. I once had chilled pea soup with smoked ham paired with Brother Benjamin, our Imperial IPA, and it was outstanding. Oh and beer with donuts, another personal favorite.” Nicole Rucker, chef instructor at U Cook Culinary Studio in Merrillville, goes beyond whites when serving seafood. “Champagne pairs well with fish as it offers a nice natural accent of the fish,” she says. “Pinot Noir, although a red wine that pairs well with many dishes, it also pairs well with fish as do Barberas and Merlots, also reds, accenting its natural acidity.”
Salt and vinegar chips paired with champagne are a favorite of Angela McCrovitz, catering manager at Marquette Park Pavilion in Miller Beach.
Angela McCrovitz, catering manager at Marquette Park Pavilion in Miller Beach, likes to pair popcorn with Chilean chardonnay.
girl scout cookies and beer? File this under “you gotta be kidding me” but Chris Marolf says there’s a whole thing going on about beer and Girl Scout cookie pairings. And he’s right. A quick Google search yielded a ton of links. So for those beer lovers who just ordered boxes of Girl Scout cookies, here are a few suggested matches. Belgian IPAs and Toffee-tastic Imperial IPAs and Thanks-A-Lot Scotch Ales and Samoas Hoppy beers and Dulce de Leche Citrusy IPAs and Farmhouse Ales and Caramel de-Lites Hefeweizens and Lemonades
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Guys-style burgers probably would work just as well) with White Zinfandel. “Believe it or not, White Zin is making a bit of a comeback, with some notable wineries doing some—it’s not just cheap sweet grocery store swill anymore,” he says. “I like to have salted and black pepper seasoned pistachios and smoked mozzarella with Pinot Grigio,” says Chris Bardol, chef/ owner of Stop 50 Wood Fired Pizzeria in Michiana Shores. “One of my favorite pairings that is different from the norm is pizza and wine,” says Chef Adam Brown at True BBQ and Whiskey Bar in Munster.” “Believe it or not, they complement each other well.” Jose Vasquez executive chef at Gino’s Steakhouse says he loves to cook with Port and Madeira wine as both are a little on the sweet side and work well with chicken and are great for sauces and reductions. “Our Specialist 12, a rye whiskey pairs well with Cornish hen with stuffing and whipped sweet potatoes,” says Tiffany Daugherty, general manager at Journeyman Distillery in Three Oaks. “Popcorn with Chilean Chardonnay,
nachos with California Zinfandel, chocolate peanut butter dipped bananas with Pinot Noir, Vinegar Salt & Pepper Chips with French Champagne, Goldfish crackers with Riesling, PBJ sandwiches with Argentine Torrontes, Cheerios and Chex Mix with Sake, grilled pimento cheese sandwich with Cava, tuna casserole with Côtes-du-Rhône Rosé, Jell-O with Prosecco and Texas chili and Pinot Noir,” rattles off Angela McCrovitz, catering manager at Marquette Park Pavilion in Miller Beach when I ask her for her favorite unusual pairings. The 20-month plus Merlot Reserve at the Round Barn Winery in Baroda goes well with Greek-Style Burgers topped with Feta Aioli, a mixture of ground beef, spinach, and roasted red bell—unique because often fine reds and burgers aren’t exactly on the perfect pairing list. For more content, please VisitShoreMagazine.com
Chris Marolf of Old World Market in Valparaiso recommends pairing bleu cheese with champagne.
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MARCH/APRIL 2015
Local winemakers share their latest favorites
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any of us think wines are supposed be old, gathering flavor and body as they gather dust. But newly-released wines can be just as wonderful as well, resulting in big sales. Take it from some of the wineries dotting Northwest Indiana and Southwest Michigan. “One of our newest is our 2013 dry Riesling— people really like it,” says Alex Quijano, sales associate at Lemon Creek Winery in Baroda describing the wine as having light floral aromas
accenting fresh crisp notes and having a bright honey-crisp apple flavor. “We’ve had some phenomenal years,” says Joe Butler of the family owner Butler Winery & Vineyard in Bloomington, who manages the Butler Winery Tasting Room in Chesterton. My personal favorite is our 2013 Variant, a dry red blend Chambourcin and Marquette, both French hybrid grapes grown in the Uplands of Indiana.” Butler also favors their 2013 Butler Vineyard Chardonel, a dry white from their vineyard aged in French Oak yet with a nice fruitiness on the palate followed by a lovely, lingering finish. Butler Winery’s Though Butler 2013 Variant likes dry wines (those with less sugar), he’s not disdainful of their best-selling fruit wines—blueberry, blackberry and apple wine. The latter two, he says, are often bought
GUIDE TO LOCAL WINERIES
Tabor Hill’s award winning wines are displayed in their tasting room, which receives thousands of visitors every year.
INDIANA ANDERSON’S WINERY, 430 E US Hwy 6, Valparaiso. 219.464.4936. andersonswinery. com. Specializing in light fruit wines produced from fruit and grapes grown in the Midwest, this winery offers a truly unique country wine experience with a bakery, fudge factory and gift shop. BUTLER WINERY, 401 Broadway, Chesterton. 219.929.1400. butlerwinery.com. The fourth oldest operating winery in Indiana offers tastings of wines produced from grapes grown at its south central Indiana vineyard.
Tabor Hill Winery and Restaurant, tucked among the glacial-cut rolling hillsides, has been one of the region’s best-known wineries and most popular restaurants for almost half a century.
New releases at Tabor Hill Winery & Restaurant in Buchanan include their 2014 Noir Nouveau, a varietal made with Zweigelt, Merlot, Pinot Noir and Lemberger grapes. “Because of the four wines we use, it’s very fruit forward,” says Paul Landeck, general manager at Tabor Hill about the deep red color of the wine noting the special release wine is so sought after they will be selling out shortly. “We’re also re-releasing our Cherry Red which everyone wanted but we were sold out of.” Landeck describes their recently releases Lake Michigan Shore Viognier as a white wine that is more dry then sweet—with a taste that is popular for many palates. And, of course, their classic Demi-Sec continues to be the #1 award winning wine and the Midwest’s best-selling wine. At Contessa Winery in Coloma, owner/ wine maker Tony Peterson says that sweeter wines like Dolce Vita, Bianco Bello and Prediletto Blush, tend to be
MICHIGAN 12 CORNERS VINEYARDS AND WINERY, Vineyards & Winery, 1201 N Benton Center Rd, Benton Harbor. 269.927.1512; Grand Haven Tasting Room, 41 Washington Ave #144, Grand Haven. 616.414.7070; South Haven Tasting Room, 511 Phoenix St, South Haven. 269.627.1211. 12corners.com. A small group of friends who grew up in Michigan started this vineyard on a 115-acre estate and offer tastings of their Riesling, Cabernet Franc, Merlot, Chardonnay and Traminette, among others, at three separate locations. BARODA FOUNDERS WINE CELLAR, 8963 Hills Rd, Baroda. 269.426.5222. founderswinecellar.com. Nestled in the heart of southwest Michigan, this winery produces high-quality, award-winning wines. CONTESSA WINE CELLARS, 3235 Friday Rd, Coloma. 269.468.5534. contessawinecellars. com. Visitors can taste a vast selection of fine wines from inside this the elegant tasting room or outside on the European-style terrace overlooking the rich, green Coloma Valley at this winery. DOMAINE BERRIEN CELLARS, 398 E Lemon Creek Rd, Berrien Springs. 269.473.9463. domaineberrien.com. Situated on an 80-acre farm, Domaine Berrien Cellars turns high-quality grapes into high-quality and offers a selection of handcrafted, estate grown and bottled wines. FREE RUN CELLARS, Berrien Springs Vineyard and Tasting Room, 10062 Burgoyne Rd, Berrien Springs. 269.471.1737. Union Pier Tasting Room, 9185 Union Pier Rd, Union Pier. 269.469.6885. freeruncellars.com. For more than 25 years, this family-owned winery has grown and vinified grapes, offering small batch wines and spirits. GRAVITY, 10220 Lauer Rd, Baroda. 269.471. WINE. gravitywine.com. This 38-acre vineyard produces about 250,000 pounds of grapes annually and offers a unique tasting experience, pairing each wine in a flight with either gourmet chocolate or cheese that can be enjoyed indoors or outdoors. ➻
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to blend together creating a wine mix he calls “blapple.” “The 2011 Butler Vineyard Terra Rossa is a ruby port-style made from our own Chambourcin grapes picked during 2011 harvest,” he says noting that it’s a great wine to sip after a meal. Carnell Mitchell, the wine maker at Anderson’s Winery in Valparaiso says one of their popular newer releases, Red Diamond, is a cabernet sauvignon ice wine—a dessert wine made from grapes left of the vine and untouched until after the first frost. Red Karma, a blend of Foch, deChaunac and Rougeon grapes with hints of Zwegielt, Merlot, Cabernet Franc, Cabernet Sauvignon, Chambourcin and Chancellor, is a semidry red that has flavors of dark cherry, wild berry and raspberry along with a taste of plum. Shady Creek Winery in Michigan City has two new wines out—their Traminette, which owner/wine maker Tim Anderson describes as fruity and sweet. “We also have a delicious Petite Syrah,” he says. “It’s a dry red with a hint of blueberry on the palate.” Coming up later this year, Anderson’s will be bottling GSM, a classic blend of Grenache, Syrah and Mourvèdre grapes known for their bright fruit, aromas of ripe fruit, dried sage and other herbs, and boasting a pepper-and-herb finish that matches the wine’s aroma. “We’ll also be bottling our remaining Grenache, which is a 100 percent varietal,” says Anderson. “All of them are made from grapes that are very popular.”
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photography [this page, top] by GREGG RIZZO, [inset] courtesy of TABOR HILL; [opposite page] TONY V. MARTIN
SHADY CREEK WINERY, 2030 Tryon Rd, Michigan City. 219.874.9463. shadycreekwinery.com. Situated on nearly 20 acres of grounds, this first-class facility offers custom crafted wines and features a tasting room, expansive views, comfortable patios, covered porches and more.
KARMA VISTA VINEYARDS, 6991 Ryno Rd, Colomo. 269.468.9463. karmavista.com. Karma Vista Vineyards strives to provide a great tasting experience in a beautiful setting. LEMON CREEK WINERY, Berrien Springs Tasting Room and Vineyard, 533 E Lemon Creek Rd, Berrien Springs. 269.471.1321; Grand Haven Tasting Room, 327 N Beacon Blvd, Grand Haven. 616844.1709. lemoncreekwinery. com. This family-owned and operated artisanal producer of estate grown wines. ROUND BARN WINERY, Distillery and Brewery, Baroda Tasting Room & Estate, 10983 Hills Rd, Baroda. 800.716.9463; Round Barn Brewery & Public House, 9151 First St, Baroda. 269.326.7059; Union Pier Tasting Room 9185 Union Pier Rd, Union Pier. 219.469.6885. roundbarnwinery.com. Family-owned and operated, this winery, distillery and brewery features more than fifty different quality, hand-crafted varietals, brandies, vodka and beers. ST. JULIAN WINERY, Paw Paw Winery, 716 S Kalamazoo St, Paw Paw. 269.657.5568; Dundee Tasting Room,700 Freedom Ct, Dundee. 734.529.3700; Frankenmouth Tasting Room, 127 S Main St, Frankenmuth. 989.652.3281; South Haven Tasting Room, 515 Williams St Units 5 & 6, South Haven. 269.767.7096; Union Pier Tasting Room, 9145 Union Pier Rd, Union Pier. 269.469.3150. stjulian.com. For more than 92 years, the oldest and largest winery has produced award-winning products—including wine and spirits. TABOR HILL WINERY, Buchanan Winery & Restaurant, 185 Mount Tabor Rd Buchanan. 800.283.3363; Bridgman Champagne Cellar, 10243 Red Arrow Hwy, Bridgman. 219.465.6566; Saugatuck Wine Port, 214 Butler St, Saugatuck. 269.857.4859. taborhill.com. Nestled in the rolling hills of Southwestern Michigan for 50 years, Tabor Hill’s scenic vineyard produces more than 150,000 gallons of award-winning wine annually. WARNER VINEYARDS, Paw Paw Winery, Tasting Room & Event Center, 706 S Kalamazoo St, Paw Paw. 800.756.5357; Holland Tasting Room, 26 E 8th St, Holland. 616.394.9002; Marshall Tasting Room, 116 E Michigan Ave, Marshall. 269.781.9128; New Buffalo Tasting Room, 19 N Whitaker St, New Buffalo. 269469.9463; South Haven Tasting Room, 515 Williams St, South Haven. 269.637.6900. warnervines. com. Michigan’s second oldest winery offers award-winning wines and champagnes at its many tasting rooms.
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WHITE PINE WINERY, 317 State St, St. Joseph. 269.281.0098. whitepinewinery. com. One of Michigan’s newest wineries, White Pine Winery offers distinctive wines from locally grown grapes in their historic tasting room in downtown St. Joseph. WYNCROFT WINERY. Wyncroft.com. Wyncroft is a family owned, estate winery located in Southwest Michigan’s glacial moraine hills. Its proximity to the shores of Lake Michigan provides a unique micro-climate perfect for growing the noble vitis vinifera grapes from which the world’s greatest wines are made. Winery visits are available by appointment only. Groups of 8 or more are preferred.
their best sellers but number one is their Cabernet Franc, a well-balanced red with a rich-peppery, smooth finish aged in Hungarian Oak and Tre Tenores, a fullbodied blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes Bordeaux style wine. “We also have several new releases including a 2013 Pinto Grigio and Chardonay and our 2013 Cabernet Franc, 2013 Merlot and 2013 Tre Tenores,” says Peterson. “We just bottled our 2013 Braganini Reserve Chardonnay and it is beautiful! It is barrel driven with new French oak and blended with a hint of our 2013 Chardonnay that was aged in stainless steel. It makes for a wonderfully smooth, creamy and complex Michigan Chardonnay,” says Cassandra Pone at St. Julian Winery In Paw Paw. “Our 2014 Braganini Reserve Sauvignon Blanc is coming along wonderfully. It is 100% Estate grown at our Mountain Road vineyard in Coloma. The cold temperatures definitely stressed the vines last year, however, our Mountain Road vineyard had minimal damage and the wines from there are better than ever.” Pone says in March they will also have Cherry Gunga Din Hard Cider and Cinnamon Gunga Din Hard Cider and a 100% Michigan Blueberry Wine later in the spring. “One thing I am really excited about is that we will be offering our Wine Club members a Dry Rosé this spring,” she says. “Extremely limited production. I was in the lab with Nancie and Elyssa (assistant wine maker) and they had just perfected the wine. Delicious! Crisp with the perfect combination of fruit and acidity.”
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igneron James Lester of Wyncroft Winery, a family owned, estate winery in Buchanan, says the shores of Lake Michigan provide a unique microclimate perfect for growing the noble vitis vinifera grapes from which the world’s greatest wines are made. Recently Wyncroft created Marland, a new line of wines for the retail market. At the 2014 Michigan Wine Showcase, both their 2013 Rosé of Cabernet Franc and Cody Kresta Vineyard and Winery’s 2012 Cabernet Sauvignon Rosé were honored for their drier, Provencal style. According to Dave Miller, owner and wine maker at White Pine Winery with a tasting room in downtown St. Joseph,
White Pine Winery offers a wide variety of award-winning artisan wines.
they’ve recently released 2013 Pinot Grigio, described as having a crisp acidity able to support a palate of honey dew melon and apple along with a hint of lilac blossom and Traminette, a cross with Gewurztraminer, with deep, rich aromas of apricot, orange zest, honeysuckle and rose. Also new on their list are White Pine Ice Wine and their Dry Riesling, known for its Granny Smith apples, peaches and pear aromas and flavors with a hint of lime zest. Though well known for their wines (along with distilled spirits and microbrews), here are a few that might not be yet on the radar from the Round Barn Winery, Distillery & Brewery in Baroda. Farm Market Apple Fruit Wine. There’s also Farm Market Blueberry and Cranberry wines, all made from fruit grown in the surrounding orchards says Christian Moersch, wine maker at the family owned second generation business. “Fruit wines continue to be favorites,” he says. For more content, please VisitShoreMagazine.com
photography by TONY V. MARTIN
HICKORY CREEK WINERY, 750 Browntown Rd, Buchanan. 219.422.1100. hickorycreekwinery. com. This small production winery features class, refined European-style wines made from locally grown grapes.
New brews showcase local creativity WORDS BY JANE AMMESON
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ith 3,000-plus craft breweries now operating in the U.S. accounting for a 2014 increase in sales of 17.2 percent and the National Restaurant Association (NRA) designating micro-distilled/ artisan spirits as the top trend 2015, it’s hard to keep up with what’s coming to market. Always up for a task like this, Shore chatted with local breweries and distilleries about what’s new. “Currently I’m showcasing two very popular hops in a beer called Intergalactic,” says Michael Lahti, head brewer at Figure Eight in Valparaiso. “The hops featured are Mosaic and Galaxy, the beer also uses malt from Chile and yeast from Belgium. I also have on tap a single hop beer that I use to showcase hops styles—usually a new hop that is fresh on the market. It’s called the # Series and the current one on tap is Northdown—a British hop—but in the near future will be Green Bullet, a hop I’m not familiar with at all. The series gives me a chance to try new hops in an isolated situation so I can learn what the hop will do and see if it would fit into a new beer in the future. Then our final beer featuring trendy hops will be coming out in a few weeks is called Choss and it features three hops that are quite popular Citra, Polaris and Cluster.” March releases at Greenbush Brewing Company in Sawyer include 400 Divine Rabbits, a 6.3% Agave Nectar Wheat Ale described as light-bodied
Some of Greenbush Brewing Company’s bottled brews.
Greenbush Brewery’s 400 Divine Rabbits
with dry fruitiness. “It’s named for the 400 drunken rabbit gobs, renowned in Aztec mythology for their legendary shindigs,” says Jennifer Piotter, Greenbush’s marketing director. “We also are featuring Indispensable, an 8.2% IPA. It’s a full-bodied hoppy ale with big melon and tangerine aromatics—the citrus notes come from the German Mandarina hops used in the recipe. Both beers are available at the Greenbush Annex and throughout our distribution area which includes all of Michigan, Northwest Indiana and Chicagoland.” The second release of Specialist 12, a rye whiskey created by Journeyman Distillery in Three Oaks using their version of George Washington’s original rye recipe. “It’s a very small batch of only about 500 bottles,” says Tiffany Daugherty, general manager of the distillery. “It’s called Specialist 12 after the 12th Amendment which is when they start taxing liquor.” The Think Tap beer listings on the menu at the Round Barn Public House in Baroda,
Bulldog Brewery’s 1890 Stout
another component of the family owned Round Barn Winery and Distillery, is designed for public comments on their pilot beer recipes such as Reverse Psychology, a wheat beer with a strong aroma of banana and cloves, Wet-Hopped Wood—a special release using fresh from the field hops and Vacation, a hybrid of American wheat and Belgian wit styles. Sam Carter, one of the brewers at Bulldog Brewing in Whiting says they took an American wheat based recipe and added Midnight Wheat Malt, roasted chocolate and citrus, creating their new release, Black Wheat. “Our new 1890 Stout is a Russian Imperial stout brewed with honey, molasses and 40 pounds of cherries that we soaked
bulldogbrewingco.com. A hardworking brew master and his skilled comrades brew beer with a rich flavor at this brewery hidden in the shadows of Whiting’s historic industry.
INDIANA
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18TH STREET BREWERY 5725 Miller Ave, Gary. 219.939.8802. 18thstreetbrewery.com. Built thanks in part to a successful Kickstarter campaign, this brewery and taproom is located in the Miller Beach community of Gary and offers hand-crafted big and small beers. BACK ROAD BREWERY 308 Perry St, LaPorte. 219.362.7623. backroadbrewery.com. LaPorte’s first production craft brewery is unique in the fact that it rotates in as many as forty different recipes per year and uses non-returnable Party Pigs and pub kegs for draft beer. BULLDOG BREWING COMPANY 1409 119th St, Whiting. 219.655.5284.
CROWN BREWING CO. 211 S East St, Crown Point. 219.663.4545. crownbrewing.com. Founded in 2008 using the name of a large regional brewery that closed in 1916, Crown Brewing Co brews a wide variety of award-winning beers. FIGURE EIGHT BREWING 150 S Washington St, Valparaiso. 219.477.2000. figureeightbrewing.com. This small craft brewery offers six different year-round beers and more than 30 seasonal beers throughout the year, all hand crafted from natural ingredients, unpasteurized for a healthier, fuller bodied beer rich with essential vitamins, flavonoids and antioxidants. FOUR FATHERS BREWING 1555 W Lincolnway, Valparaiso. 219.464.9712. fourfathersbrewing. com. An up and coming brewery in Porter County, Four Fathers creates
unique and hand-crafted brews for the masses. Four Fathers also hosts many beer-related events as well. HUNTER’S BREWING COMPANY 1535 S Calumet Rd, Chesterton. 219.728.6729. huntersbrewing.com. This nano-brewery hand brews beers using a one-barrel system with a focus on flavor and range from the traditional to the creative. IRONWOOD BREWING COMPANY 6 Roosevelt Rd, Valparaiso. 219.405.4644. One of Northwest Indiana’s newest microbreweries offers a selection of hand-crafted brews on tap. SHORELINE BREWERY & RESTAURANT 208 Wabash St, Michigan City. 219.879.4677. shorelinebrewery.com. Located just minutes from the shores of Lake Michigan, this brewery and restaurant has twelve beers on tap—including the World Beer Cup award-winning Beltain Scottish Ale and Singing Sands Oatmeal Stout. THREE FLOYDS BREWING COMPANY 9750 Indiana Pkwy, Munster.
Round Barn Brewery’s wet-hopped Wood
Brewing in Valparaiso, says their Western Sunrise beer with its typical Belgian flavor has notes of pineapple and lemon. “We also have a bottle release of Radioaction, a Double IPA with a high alcohol count made with Galaxy and Citra Hops,” says Oswald. “It’s very smooth.” “We’re just tapping Atomic 29 which is part of our Discombobulation series—barley wine aged in bourbon barrels,” says Vanessa Zimmer, sales and marketing manager for Shoreline Brewing in Michigan City. “We’re also releasing small stout batches such as our Smoked Maple, Junipered Wheat, White Russian and P&B&J with small plates. The proceeds go to pancreatic cancer research.” At Artesian Distillers in Grand Rapids, new spirits include Glen Scotch Whiskey, Pirate Rhum and the 90-proof 1492 Cristobal Rum, a dark rum noted for its taste of the Caribbean. Coppercraft Distillery in Holland offers Citrus Flavored Vodka, Rye Malt and Corn Whiskies and the newest product— Applejack, a blend of 32 pure Michigan apple varieties distilled from cider to a crystal clear apple brandy and aged for almost a year in used whiskey barrels. For more content, please VisitShoreMagazine.com
219.922.4425. 3floyds.com. Every ale and lager at this microbrewery is brewed using sound techniques, the finest ingredients, and innovation for a taste unique to Three Floyds.
This regional craft brewery began in 1985 with a quest for better beer, which resulted in the brewing of more than 20 varieties of flavorful, unfiltered, quality craft beers, as well as many other small batch beers.
TWISTED K-8 BREWING 610 Monroe St, LaPorte. 219.669.5123. twistedk-8.com. Twisted K-8 Brewing prides itself on making a great beer out of the best ingredients.
GREENBUSH BREWING CO. 5885 Sawyer Rd, Sawyer. 269.405.1076. greenbushbrewing.com. Each day 12 beers—including main stays, seasonals, specialties, and experimental lab beers— are on tap at this cozy tasting room.
MICHIGAN
ARTESIAN DISTILLERS 955 Ken O Sha Industrial Park Drive SE, Grand Rapids. 616.252.1700. artesiandistillers.com. Artesian Distillers has over 6000 sq. ft. of space to create premium quality spirits and alcohol. The distillery manufactures vodka, rum, gin, bourbon, and specialty drinks. Their private label division can guide you through the process to create your own unique brand, including custom bottles and labels. BELL’S BREWERY The Eccentric Cafe, 355 E Kalamazoo Ave, Kalamazaoo. 269.382.2338. bellsbeer.com.
JOURNEYMAN DISTILLERY 109 Generations Dr, Three Oaks. 269.820.2050. journeymandistillery.com. Visitors to this distillery, which offers handcrafted artisan spirits with a focus on whiskey, can explore the historic building and view the distillation process as it happens through the gallery windows. PLEASANT HOUSE BREWING CO. 9 North Elm St, Three Oaks. 269.756.3600. pleasanthousethreeoaks.com. Pleasant House Three Oaks is a new family restaurant and brewery that specializes in Royal Pies, their own variety of award-winning savory pies,
which Bon Appetit magazine dubbed “British-y pies to die for.” All beers are hand-crafted on the premises. ROUND BARN PUBLIC HOUSE 9151 First Street, Baroda. 269.326.7059. roundbarnwinery.com/brewery. With more than 30 years of fermentation experience and an award-winning reputation in the industry, Round Barn’s line of hand-crafted brews embody the satisfying bold taste customers have come to expect from The Round Barn creations. THE LIVERY 190 5th St, Benton Harbor. 269.925.8760. liverybrew.com. Housed in a former horse stable, the Livery features 16 taps of hand-forged microbrew, two real ale taps an outdoor beer garden, free wifi and a cafe, plus regular live entertainment. TAPISTRY BREWING 4236 Lake St, Bridgman. tapistrybrewing. com. Old world heritage meets new world ingredients at this local microbrewery that prides itself on handcrafting classic styles with a unique level of creativity, personal style and dedication.
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in Scotch and then charred,” says Carter. “Also knew is our Coffee Porter. It’s a brew made with New Orleans coffee that has a subtle coffee flavor and a heavy roasted chicory notes.” Back Road Brewery’s Bacon Spired Ale is a red rye infused with ten-and-a-half pounds of smoked bacon. “Everything you put bacon in tastes good,” says Chuck Krcilek, president and co-owner of Back Road, about the ale inspired by the farm-to-table Spire restaurant in LaPorte. “We also have Maple City Gold, so named because we’re in LaPorte which is known as the Maple City. It’s a Marzen style dark amber in color and rich and malty.” Pleasant House Brewing Company in Three Oaks, which was included by BBC America on its list of 10 places in the U.S. for scrumptious savory pies, is rolling out an oak-smoked beer, white stout and a coffee ale made with Stumptown coffee says Chelsea Kalberloh Jackson who co-owns the restaurant and brewery with her husband Art Jackson as well as the Pleasant House Bakery in Chicago. St. Julian Winery’s new Moo Low, with its chocolate and vanilla aromas, resembles chocolate milk but according to Winemaker Nancie Oxley this hand-crafted product blends red wine, wine chocolate and cream for a 14% alcohol treat. Colin Oswald, brewmaker and co-owner of Four Fathers
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photography courtesy of [this page, left to right] TONY V. MARTIN, ROUND BARN BREWERY; [opposite page, right] GREENBUSH BREWING COMPANY, [left] BULLDOG BREWERY
Journeyman Distillery and tasting room in Three Oaks, Mich. carries a variety of whiskies and vodka, etc.
gre gr g r re e a t se errrv vic ice WORDS BY JULIE KESSLER AND JANE AMMESON PHOTOGRAPHY BY TONY V. MARTIN
SHINING THE SPOTLIGHT ON OUTSTANDING RESTAURANT PROFESSIONALS For Pam Ross, being a server at Giovanni’s in Munster has meant much more than a job. “I was always very shy. But once I started serving, I can talk to anybody!” She has shared her new confidence and natural friendliness with countless customers, for this will be her 31st year there as a server. She says overcoming shyness has been just one of the benefits of serving at Giovanni’s. “It’s the family, that’s why I’ve stayed. I didn’t have much experience when I came here, but (the late) owner, Procopio LoDuca, was a great teacher and a great person to work for. So is his daughter, Mary. You couldn’t work for a nicer family.” The cuisine ranges from upscale to pasta to pizzas, “and the quality of everything is very consistent, really fresh seafood, excellent steaks.” Pam laughs as she adds, “After 30 years you’d think you’d get tired of it, but the food is just so outstanding.” With the dishes a sure thing, Pam says, “When people are going to spend money here, we really have to give them everything we can. That mean you smile, you really get involved. If someone comes in, in a bad mood, that’s when you have to think, ‘I’m going to make that person’s day better.’”
PAM ROSS, SERVER, GIOVANNI’S
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“I think it takes special people to be servers,” says Sam Zivanovic who has worked at Ciao Bella in Schererville for the last five years. “We are performers, we’re constantly on stage because everyone is watching us. It’s a very demanding job because of all the personalities you work with and no matter what they do or say, they’re your guests.” Zivanovic describes himself as having come full circle in the restaurant business. His first wait job, decades ago, was at the famed French-inspired Cottage Restaurant in Calumet City, now closed, the only 4-Star Michelin Restaurant in the area at the time. He then became food and beverage manager at such places as Chicago’s Intercontinental and Congress Hotels, for the Hyatt Corporation and Majestic Casinos. Describing one of his serving specialties is flambéing tableside, Zivanovic sees himself melding the old world service, which has long been his style and what he calls the new school-staying ahead of new trends. “Now I’m back to something I dearly love,” says Zivanovic who grew up on the Southside of Chicago and lives in Munster. “It’s a profession. I’m proud to say that I’m a waiter.”
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SAM ZIVANOVIC, SERVER, CIAO BELLA RISTORANTE
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BRAD SORRELLS, SERVER, DON QUIJOTE
“Being a server has to come from your heart. You have to really want to do this.” There’s enthusiasm in the voice of Tricia Tangerman at Langford’s Grille, open to the public a few days a week in the members-only Innsbrook Country Club in Merrillville, Ind. “It’s a night away from home for our guests, so you want to make it a really special experience for them.” Tricia describes the upscale restaurant with its white linen tablecloths as elegant yet comfortably casual, with a close-knit family of servers and managers. She sees her job as a server from a new perspective these days. After four years she was promoted a year ago to assistant manager. “It’s my job to make sure everyone leaves happy, to ensure their dining experience is the best it can possibly be. I do still help serve when needed; that’s part of my job.” Since her new duties began a year ago, there have been many rewarding moments with customers and co-workers. Another was when her boss, Kate, offered her the assistant manager position. “I’m also incredibly lucky that my boss, Kate, is a wonderful mentor. “Our guests are wonderful, too. When I pull up in my car, I’m walking to the door, and I’m smiling!”
TRICIA TANGERMAN, ASSISTANT MANAGER/SERVER, LANGFORD’S GRILLE
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For server Brad Sorrells at Don Quijote in Valparaiso, “The magnificent thing is that we go out of our way for someone’s needs.” That attitude makes Brad a server who elevates the dining experience for don Quijote’s guests. “I’m proud of the compliments we have received. Of all the places our guests could go, they chose to come back to us.” Brad says providing excellent service is rewarding. “People let you know how good you are at your job, and it’s a great feeling, especially when they come back and specifically request you for their server.” The cuisine at don Quijote is Spanish/Mediterranean, from many seafood-based dishes, to roasted lamb, to vegan dishes. The paella is just heaven, Brad says—all three versions. The atmosphere is “very friendly, open, yet private in a sense, so that you can enjoy conversation.” It’s a conscious decision to make his customers feel welcome and well taken care of. “You always want to improve by any means possible …. Remember their name, and what they like.” Missteps are seldom, but it’s all in how they’re handled. David Rogers, president of Grieger’s Motor Sales, came in, and, “I’d served him several times before. This time I made two mistakes with his order! Of course I corrected them immediately, but my professional pride—” and Brad shakes his head. But Rogers still tipped generously, and “That made my day, that he knew I was better than that. You try. You do right.” Doing right, being friendly, being professional—those the biggest rewards of Brad’s career.
PHOTO COURTESY OF TRENT ALBERT, ALBERT PHOTOGRAPHIC SERVICES
From the minute the attentive and efficient Tony Hrisofos approaches your table you know you’re in for a lovely meal at Lucrezia. This spring marks Tony’s 11th year at Lucrezia in Crown Point, Ind., where he makes every customer feel special and valued. “You need to be thinking all the time about what you can be doing for each customer,” says Tony, who has 20 years’ experience as a server. Lucrezia in Crown Point is fine dining in a smart, casual atmosphere. “It’s a trattoria style, where you feel you’re in Italy and stopping at Mom and Pop’s house,” says Tony. The cuisine is Northern Italian, very Mediterranean—not the typical menu. Lucrezia specializes in lamb, veal, and seafood, with superb white sauces and the Lamb Shank as the signature item. For lighter fare Tony suggests the Sacchetti—small pasta purses stuffed with porcini mushrooms and served in a vodkatomato cream sauce. Tony’s instinct for people and his engaging personality make the dining experience enjoyable—for both patron and server. “Many customers become family. You come to work and the people you serve, you know and love and respect. That makes the job so enjoyable.” Timing counts. “You want to be sure all the tables are receiving the attention they need. If it’s a little longer to prepare, that’s a perfect opportunity to suggest an appetizer or a salad, so people don’t feel like there’s any empty space in their dining experience. “You can’t move from the dining table to the kitchen to the bar with just one table in mind.” Customers appreciate the attention. “A gentleman I’d never met came in and had a bowl of soup and a Coke, about $7—and left me a $20 tip.” He also left a note: “Thank you for being so kind.” “That’s what it’s all about,” says Tony. “People want to be treated like a true guest in someone’s house.”
TONY HRISOFOS, SERVER, LUCREZIA ITALIAN RISTORANTE
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After 17 years in the restaurant industry and working at RyeBelles in downtown St. Joseph since it opened almost four years ago, Jennifer Strzyzykowski continues to have a passion for her work as a server. “I think it starts with loving the restaurant where you work and the people you work for, becoming, in essence, a part of the place,” she says, outlining what she considers the prerequisites for providing great service. “Then you have to have a great mix of professionalism and still be able to have fun with the diner.” Strzyzykowski, who also worked as a server in Chicago, sees herself as being a part of the customer’s night. “You’re making it an experience— something the guest wants to come back for,” she says. That experience includes a polished presentation and an in-depth knowledge of the wine and food menus as well as pride in what the restaurant has to offer. “It’s about helping people make good decisions,” Strzyzykowski says. “There are a lot of people who work certain jobs because they have to and there are people who get to work at a job because they love it. That’s me. And I’m so glad I can say that.”
JENNIFER STRZYZYKOWSKI, SERVER, RYEBELLES
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MARCH/APRIL 2015
HUGH KIRK, SERVER, BARTLETT’S GOURMET GRILL AND TAVERN
Feeling like “a wallflower” in his office job, Hugh Kirk, who was living in Chicago and working in sales, moved to Miller Beach in 2000 where he started dining frequenting at the Miller Bakery Cafe. “I knew Gary from being a regular customer,” says Kirk about owner and chef Gary Sanders. When life took a new direction for Kirk, he decided a change of employment was in order. “I heard someone had left the restaurant,” he says. “So I sat down with Gary and told him I had no experience in the restaurant business but wanted to give it a try. He said okay. Once I learned the job, I loved it.” When Sanders opened Bartlett’s Gourmet Grill & Tavern with his wife, Nicole Bissonnette-Sanders, in nearby Beverly Shores, Kirk continued to work at the café but also helped out at the new restaurant several days a week. And after the café closed in 2010 (it’s now reopened under new owners), he accepted the job of dining room manager at Bartlett’s. “It’s wonderful,” says Kirk noting that a dining room manager is like a maître d’, someone who is in charge of all that goes on in the front of the restaurant. “I like both working with both the staff and our customers It’s a great job for me.” For more content, please VisitShoreMagazine.com
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PHOTOGRAPHY BY TONY V. MARTIN
MARCH/APRIL 2015
WORDS BY JANE AMMESON
OF TH ET RA DE
Loc al e kit xpe che rts n g sha adg re ets the and ir fa kni vori ves te
too ls
Although my kitchen drawers overflow with gadgets, I’m always looking for the next one—the perfect one—that will change my life—or at least my cooking skills. With so many kitchen aids on the market and since I’m running out of drawer space, I decided to ask local cooking enthusiasts and chefs about what gadgets they love and why.
KitchenAid mixers are very versatile tools for chefs that offer a plethora of attachments that do everything from grinding meat to making fresh pasta.
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y favorite kitchen gadgets are a Robot Coupe and a KitchenAid Mixer,” says Chef Adam Brown of True BBQ in Munster. “With these tools you can do anything.” Chris Bardol, owner/chef at Stop 50 Wood Fired Pizzeria in Michiana Shores says he’s not a huge gadget person. “But my go-to would be my immersion blender,” he says. “Works great for soup, sauces, Gelato bases and other things without infusing too much air.” Because dull knives are one of the number one cause of kitchen accidents, Nicole Rucker says her list of must-have kitchen gadgets includes knife sharpeners. “Whether it be the traditional ones or the new aged automatic ones,” she says. “A good cutting board all of your own (no sharing here) is also a definite must.” Magisso makes cutting cake like, well, a piece of cake with their cake server. Just press and then gently squeeze and lift, setting it upright on to a plate. “The Charles Viancin silicon lids are selling like crazy,” says Renee Blosky, owner of Lifestyles in Valparaiso. Charles Viancin, a French company, makes Lillypad silicon lids which fit different sized containers and come in a range of colors and designs.
[Left] A bottle-top wine aerator. Manufacturers also supply “pourthrough” aerators which are handheld.
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Spirit and Wine Aerator designed to immediate enhance the taste and smoothness by infusing air into the wine as it’s poured from the bottle. Indispensable tools in the kitchen for Nick Rajski, chef at Blue Chip Casino, Hotel Spa in Michigan City, include chopsticks— because they have multiple uses—as well as his knives and his immersion/stick blender. “I consider myself a puree master,” Rajski says. Joey Trama, a Certified Executive Chef (CEC) accredited through the American Culinary Federation, a culinary instructor at Ivy Tech and owner of Trama Catering in Munster, likes to use blenders such as Vitamix or Ninja. “Normal blenders only have blades on the bottom,” he says. “Blenders like the Ninja have them in the middle.” Also on the list of his favorite gadgets—grill pans for searing steaks and tuna at 500°F and a sous-vide, a method of cooking foods in sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for long periods of time. “They now are making sous-vide cookers for home use,” he says.
MARCH/APRIL 2015
“There are seasonal ones like poppies for springtime and at Christmas time there were holiday themed lids,” says Blosky, “they’re pretty and very practical.” The company also makes Grape Pour and Stopper, a decorative and easy way to keep wine, olive oil or any other bottled liquid from spilling. After the bottle is opened, insert the pour over the outside of the bottle (“it keeps it from spilling when you’re pouring,” she says). Then, if the bottle still contains wine, pop in the decorative reusable cork which creates an airtight seal to keep the wine from turning bad. Speaking of wine, Chris Marolf, who with his wife Megan owns Old World Market in Valparaiso, suggests two of his favorites for both aerating wine and preserving an already open bottle so it doesn’t turn to vinegar. “Private Preserve Preservation System uses argon to remove oxygen from an open bottle,” he says noting that just a couple of spritzes of the non-toxic, 100% inert gas creates a pillow cap to protect the wine. “It’s very nice for fine wines. We just used it on some reds and they’ve stayed remarkable fresh.” Old World Market also sells AeraWine Infusion
KEEP IT SHARP
In her classroom, Dornberg uses knives made by such David Blum recommends companies as Henckles, the following to keep Mercer and Wüsthof. blades at their keenest. “They’re very desirable and Under normal use and very good,” she says. proper care a knife edge For herself she uses Chroma should last between which are made by Porsche. 3-9 months. Over time “All people need are a steeling the knife will paring knife, chef’s knife and widen the edge angle bread knife,” she says. “Once and it will no longer cut you learn how to use a knife, properly. That is the it makes all those kitchen prep time to regrind it or manufacture a new edge. chores go fast.” Joey Trama has all sorts of The best test of knives and his advice about sharpness is how the how much to spend on a knife knife cuts in the kitchen. is based upon how long you’ll For instance a sharp use it. knife should easily (with “If you work out the price, minimum effort) slice thru a tomato. Other simple if you pay $170—which seems tests include slicing easily high—but you use the knife thru a piece of newspaper for the next 30 years, then it’s or 20 lb. copy paper. not so expensive,” he says. David Blum, who with his wife Rosemarie, own Avanzata KNIFE SKILLS and Cutting Edge Sharpening “The most useful kitchen tool located at Union Pier Ateliers to me is a knife,” says Jose on Red Arrow Highway Vasquez, executive chef at which also houses Custom Gino’s Steakhouse. “There are Imports, says that for his of view the best knife brands countless uses for it.” for general all-around use knives are Wüsthof and Cheryl Dornberg, owner of Mrs. Dornberg’s Culinary Victorinox. Experience in Munster, teaches a basic class in using “These brands: are made of high quality steel; are knives in the kitchen. well balanced; score very high in tests conducted “The cornerstone of any great cook is the ability to by America’s Test Kitchen and Cooks Illustrated properly use a chef’s knife,” she says noting that a good magazine,” he says. “They take and maintain a sharp sharp knife is the most basic and important kitchen edge and are easily available in retail and online tool there is. “Knives aren’t sexy which is why there outlets. In a recent poll of sharpeners, Wüsthof scored aren’t a lot of classes about them. It’s also amazing how the highest in the brand to recommend to their many people are afraid of knives.” customers.” In her class, Dornberg focuses on using an 8-inch Blum also advices purchasing a stainless steel knife. chef knife and also will sharpen two knives for “Modern stainless steel blades sharpen easily, attendees for free with additional knife sharpening at maintain their edge and don’t rust or discolor,” he $3 each. says. “Many cookbook writers and cooking experts “Sharpening is for professionals,” she says. “Honing in the 1950’s and 1960s recommended high carbon is what you do at home.” Making low carb noodles from tubular shaped vegetables such as zucchini or squash or juliennes of carrots and cucumbers is as easy as twisting your wrist says Sheila Banasik, who with her mother Vickie and sister Linda, own Perennial Accents in downtown St. Joseph as she pops a zucchini into a Gefu Spirelli Spiral Slice tube, attaches the top and begins twisting. The gadget’s Japanese steel makes the blades extra sharp and capable of producing two thickness of pasta like zucchini. “Low carb noodles are the big thing now,” she says. “And this is perfect for making them.”
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CARING FOR YOUR KNIVES
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For more content, please VisitShoreMagazine.com
[Above] This modern cake server keeps any occasion sleek and sophisticated.
MARCH/APRIL 2015
steel—non-stainless— knives. This is before As a professional knife sharpener, David stainless technology Blum says more than 80% of keeping knives improved and now sharp is maintaining, cleaning and storing are virtually as good them properly. Here are a few rules. as the old fashioned • Don’t put your knives in a dishwasher—they knives that Julia can rub up against ceramic plates, etc. which Child and others are harder than steel and dull the knives recommended.” For those who • Store knives in a knife block, magnetic strip are willing to spend or in specially designed knife drawer dividers. more, Blum says Kai/ It is safer and less likely for the knives to get dull banking against other utensils. Shun and Chroma are very good options • Do wash your knives by hand after for people who want use especially after cutting acidic fruits a true Japanese and vegetables (lemons, tomatoes, knife and are willing etc.) as the acid will dull the edge spend $150-$300 for • Always use a polypropylene or food safe cutting a chef’s knife. They board. Don’t cut on a glass plate or granite also must be willing counter countertop and they will dull your knife to use and care for it properly as the • Don’t put knives in a sink full of soapy water as knives have very they can bank against dishes or other utensils and you can get cut when you reach in to the sink hard brittle edges that are designed for • Use a honing steel or slot tool to touch up the slicing and will chip edge. The best material is either ceramic or steel when used to chop and very smooth. Either learn how to properly vegetables, cut thru use a steel (there are many helpful YouTube chicken bones, etc. videos that explain this process) or purchase Blum says that a slot tool from Rapala or AcuSharp. You are not using it to grind the edge only to remove from his perspective the burr that forms when the knife is in use. and according to many authorities the most versatile knife in the kitchen is either the 8-inch chef’s knife or the 8-inch Santoku knife. “These knives are excellent for both slicing tasks such as meat, poultry, fish and bread and for chopping vegetables, and fruits,” he says. “Selecting a chef’s vs Santoku knife is a matter of personal preference depending on weight, balance and feel in the hand. Both will do a fine job.”
bite & SIP LATITUDES AT MARINA SHORES
5976 Dune Harbor Drive, Portage 219.850.4654. marinashoresindiana.com At the newly opened Latitudes Waterfront Dining at Marina Shores, chef Jason Glisan creates a dining experience with an American based foundation combined with the interplays of ingredients, spices and seasonings from around the world. The menu reflects Glisan’s flavor mix with such dishes as Fried Bluegill with house-made tartar sauce and Seared Tuna Sesame and Soy along with sandwiches like Beef Brisket with grilled onions and roasted garlic aioli on a club roll, build your own burgers, a Mahi Mahi sandwich and a California Club made with bacon, turkey, guacamole, tomato and lettuce.
The information presented in Bite & Sip is accurate as of press time, but readers are encouraged to call ahead to verify listing information.
Indiana
BARTLETT’S GOURMET GRILL & TAVERN 131 E Dunes Hwy 12, Beverly Shores. 219.879.3081. eatatbartletts.com. Located in the heart of the National Lakeshore, Bartlett’s has a cozy but very modern ambience. The menu is an exceptionally creative take on upscale roadhouse-type food. Starting off the meal are appetizers such as andouille sausage corndogs and surf & turf potstickers, as well as family style offerings like Low Country spiced boiled peanuts and smoked venison sticks. Entrées include 5-hour pot roast, whitefish fillet and linguine bolognese, ranging in price from $10 to $20. The wine list is modest but well-crafted. BUTTERFINGERS 2552 45th Street, Highland. 219.924.6464. 921 Ridge Rd #D, Munster. 219.836.4202. Every day, Butterfingers prepares a selection of ready-to-heatand-eat entrées, along with freshly baked breads and salads, all without preservatives. The chicken almond salad has long been a crowd favorite, but the rest of the lunch menu is equally gratifying. The restaurant’s two pastry chefs create an array of gourmet desserts, which includes beautifully decorated and delicious cakes (the double chocolate mousse cake is a must), and an assortment of cookies and brownies, all of which have been satisfying dessert lovers for more than twentyfive years. And to every party planner’s delight, Butterfingers does offer catering.
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CIAO BELLA 1514 US 41, Schererville. 219.322.6800. ciaobellaonline.com. The cuisines of three different regions of Italy are featured at Ciao Bella, a ristorante, pizzeria and wine bar. Patrons can sample a 12-inch gourmet pizza with a creative array of toppings like the Pizza Quattro Stagioni—tomatoes, artichokes, prosciutto and black olives—or the sauceless Pizza Al Fichi topped with goat cheese, figs and onions and drizzled with a balsamic glaze. For those who like more traditional pies, there are thin-crust options with toppings such as sausage,
fresh garlic, salami and jalapeños. Or try such entries as Ciao Bella’s signature dishes, Rigatoni Boscaiola—spicy Italian sausage and rigatoni noodles topped with a tomato cream sauce—and the Chicken Pollo Ala Romana, a chicken breast sautéed in a white wine sauce with roasted tricolor peppers and then sauced in a tomato cream. There’s also a great selection of seafood, pork and beef. Desserts change frequently, but the tiramisu is always on the menu. The extensive wine list focuses on European and Californian wines. Delivery and take-out available. DON QUIJOTE 119 E Lincolnway, Valparaiso. 219.462.7976. donquijoterestaurantandimports.com. Proprietor Carlos Rivero’s authentic Spanish cuisine, lively and friendly atmosphere, and conviviality with his return customers make this downtown Valparaiso restaurant a destination for Chicagoans and Michigan residents alike. The exciting menu features dozens of small courses, including a well-known classic paella with saffron rice and fresh-grilled seafood chunks. Grilled steaks and lamb and veal chops are abundant and cooked according to family recipes handed down for generations. The house specialty is a flan-textured vanilla cake. LANGFORD’S GRILLE 6 7 0 1 Ta f t S t , M e r r i l l v i l l e . 2 1 9 . 3 0 7 . 2 0 0 3 . langfordsgrille.com. Located inside Innsbrook Country Club, Langford’s Grille is known for its exceptional cuisine and exemplary wine selection. The menu features American cuisine tempered with Italian recipes from the kitchen of Chef Marko. Marko is famously known for his homemade soups, New England clam chowder being at the top of the list. Diners will enjoy USDA Prime Angus Certified Beef prepared on the same 1600 degree Southbend Steak Broiler found at the finest Chicago steakhouses; the steaks are broiled to absolute perfection. Two other signature dishes include the Walleye and Lake Perch; whether sautéed or deep fried, will have guests returning week after week.
MILLER BAKERY CAFE 5 5 5 S L a k e S t r e e t , G a r y. 2 1 9 . 4 2 7 . 1 4 4 6 . millerbakerycafe.com. Veteran restaurant manager Jack Strode has brought the historic Miller Bakery Cafe back to life featuring creative small plates, fresh seafood and the finest grilled meats. Savor original recipes like Scallops with Soft Polenta, Pepperonata and Romesco Sauce, Red Chili Glazed Salmon with Israeli Couscous, Spring Peas and Golden Pea Shoots, or a classic NY Strip grilled to perfection with custard potatoes and veg du jour. For more casual fare, the MB Burger is made to order with fresh ground beef, bacon jam and smothered with crispy Fontina onions, great with a Bell’s beer, sparkling bourbon lemonade or a glass of one of their boutique wines. For dessert, try the Signature Bread Pudding made with Buttery Croissants, Golden Raisins and Toasted Pecans served warm with fresh Blueberries, whipped cream and Whiskey Caramel Sauce. Enjoy a fresh approach to New American Cuisine with beautiful food and creative cocktails in a fun atmosphere of artistic design, casual elegance and warm, attentive service in the newly renovated historic Miller Bakery. STOP 50 WOOD FIRED PIZZA 500 S El Portal, Michiana Shores. 219.879.8777. Stop 50 Wood Fired Pizza offers fresh, quality Italian foods and a neighborhood gathering atmosphere. Their specialty is the authentic Naples Style Pie prepared and cooked just as it was 168 years ago in a wood fired hearth oven at over 900° F. Their mission is to provide guests with authentic Napoletana pizza, house made gelato, fresh salads and unique sandwiches using only the finest fresh ingredients, cooked using time honored traditions and served in a warm inviting atmosphere. The restaurant also offers the finest micro-crafted beer and wine. TIGER LILY CAFE 1505 South Calumet Road, Chesterton. 219.921.0488. At Tiger Lily Café in Chesterton, customers will find something for everyone.
Chef Toni Fugate has created delicious menu options that appeal to a wide variety of tastes and preferences. Blueberry Mousseline Tarts, decadent and beautifully decorated cupcakes and hearty, comfort-food bread bowls are just a few of the most popular options. One of Fugate’s fresh specials is the zesty Rigatoni, with Italian sausage, spinach, and tomatoes. The restaurant also offers menu items with consideration to special dietary concerns. TJ MALONEY’S 800 E 81st Ave, Merrillville. 219.755.0569. For a relaxed dining experience at the Radisson Star Plaza, head to T.J. Maloney’s Authentic Irish Pub & Restaurant in Merrillville. This lively public house offers a signature Bloody Mary Bar and a vast menu full of authentic Irish offerings and American favorites. Try the rueben rolls, made-toorder omelets, appetizers, sandwiches, soups and homemade desserts. Also enjoy their many special events and celebrations such as St. Patrick’s day, with live music, specialty food and drinks, big game day parties and more. WILLIAM B’S STEAKHOUSE at BLUE CHIP CASINO 2 Easy St, Michigan City. 888.879.7711, ext 2118. bluechip-casino.com. Named a f t e r B o y d G a m i n g C o r p o r a t i o n ’s chairman and CEO William S. Boyd, William B’s is a world-class steakhouse in the tradition of the Stardust Hotel in Las Vegas. Rib eyes, T-bones, filet and porterhouse are the centerpiece of the menu-and all the little extras are
available, including creamy horseradish, sautéed onions and mushrooms, and au poivre sauce with shallots, butter, cracked peppercorns and cognac-but you will also find fresh seafood, occasional exotic selections like ostrich, and exquisite pasta dishes, prepared in-house. There is a complete cocktail menu (the traditional martinis are excellent), as well as a fivestar wine list and complete appetizer and dessert selections. The average cost of dinner is $25, and reservations are highly recommended.
Michigan
BISTRO ON THE BOULEVARD 521 Lake Blvd, St. Joseph, Michigan. 269.983.6600. theboulevardinn.com. This French bistro on Lake Michigan has a well-deserved and unrivaled reputation in Southwest Michigan. The view through the French doors overlooking the bluff is spectacular no matter what season, though dining outside on the porch has its own special charm, particularly at sunset or on a starry summer night. The interior of the dining room and cozy adjacent bar is impeccable, right down to the tinted water glasses, burnished wood and wood-burning fireplace. The menu changes frequently to accommodate seasonal, fresh and available fruits and vegetables, much of which are grown locally. CRANE’S PIE PANTRY 6054 124th Avenue, Fennville. 269.561.2297. cranespiepantry.com. At Crane’s Pie Pantry, visitors find a lovely destination nestled amongst the lush,
fruit-growing orchards on the Crane farm. Their extensive menu of homemade, handcrafted soups, sandwiches, Michigan fruit pies and desserts, breads and more is sure to please any appetite. Visitors can also take home any of their famous homemade Michigan fruit pies, desserts and Michigan fruit preserves. THE GRILLE AT HARBOR SHORES 4 0 0 K l o c k R d , B e n t o n H a r b o r. 269.932.4653. harborshoreslife.com/ grill. The 18-hole Jack Nicklaus-designed golf course is the picturesque backdrop for the Grille at Harbor Shores. The new clubhouse restaurant will be open seven days a week during golf season (AprilOctober) and will schedule selected open days of the week in the off-season. Executive Chef Mark Smith’s menu plans for breakfast, lunch and dinner will be focused on locally grown and sustainable food including a range of daily and weekly specials. While the lunch menu will have a variety of sandwiches, burgers and entrée salads, dinner will feature steaks, poultry, dish and signature dishes, also a complete wine list.
of South Bend and 20 minutes east of New Buffalo-it’s not always easy to get in. Reservations are suggested-but those who wander in unannounced can sip at the complimentary wine bar or purchase a glass and enjoy it on the stone terrace overlooking the vines. Tabor Hill produces a wonderful variety of award-winning wines, but for those who desire a harder libation, a full bar awaits. THE OLIVE CART 424 Phoenix Rd, South Haven. olivecart. com. The Olive Cart offers high quality extra virgin olive oils and aged balsamic vinegars in their West Michigan stores and online for the best in gourmet cooking pleasures. The store offers a tasting room with tapenades, glazes, stuffed olives, fresh-baked breads, pastas, pestos, and unique gourmet gifts featuring Michigan made pottery.
For more restaurant listings, please go to visitshoremagazine.com.
TABOR HILL WINERY & RESTAURANT 1 8 5 M t Ta b o r R d , B u c h a n a n . 800.283.3363. taborhill.com. Tabor Hill Winery’s restaurant is all at once elegant, urbane and semi-casual. Its windows afford ample, rolling vineyard views; the menu is sophisticated. Chef John Paul Verhage, a graduate of the Culinary Institute of America, gives a modified California-cuisine touch to signature dishes. Though the restaurant is easy to find-just a half hour north
Discover the Bistro on the Boulevard, an extraordinary dining experience in downtown St. Joseph, MI. Our seasonally changing menus feature one-of-a-kind appetizers, entrees, and desserts made with locally sourced ingredients. The Bistro was named “Region’s Best Fine Dining Restaurant” by Shore Magazine and is one of only two Southwest Michigan restaurants to boast Wine Spectators award of excellence for “one of the best restaurant wine lists in the world”. Our restaurant is open for breakfast, lunch, dinner, and Sunday brunch.
521 Lake Boulevard St. Joseph, MI. www.theboulevardinn.com (269) 983-3882
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Amazing classic American bistro food, beautiful ambience, lovely cocktail & wine bar and destination dining overlooking Lake Michigan at its best!
MARCH/APRIL 2015
photography by [this page] GREGG RIZZO; [opposite page] TONY V. MARTIN
Join memorable us for a truly meal...
CHEF PROFILES
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HARTSFIELD VILLAGE
Chef Gabriel Rosado serves classic, quality meals at Hartsfield Village
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abriel Rosado credits his mother as his inspiration to become a chef. Despite her long professional work days, she prepared meals every day for her family. He enjoyed watching her prepare traditional foods and began to help her in the kitchen at a very young age. This inspired him to want to become a professional chef so that he would be able to continue in her footsteps and put together different flavor profiles. He attended Le Cordon Bleu in Chicago and holds a degree in Culinary Arts. A member of the American Culinary Federation (ACF) and the ACF Chefs of Northwest Indiana, he is currently pursuing his certified executive chef credentialing. Rosado has been a professional chef for more than 10 years and the executive chef at Hartsfield Village for the past year and a half. As executive chef at Hartsfield Village, he has been able to learn about every aspect of food service while drawing on his expertise from hotel, restaurant and country club venues. Rosado finds the most gratifying aspect of his position has been to elevate residents’ dining experiences while providing them with the highest quality food service. “We believe the residents at Hartsfield Village should have a dining experience that meets or exceeds the finest comparable restaurants,” said Rosado.
Chef Gabe at Hartsfield Village
Some of the residents’ favorite meals include spinach stuffed airline chicken, asparagus shrimp skewers, champagne poached salmon and New Zealand rack of lamb. Rosado understands that mealtimes are an important part of Hartsfield living, giving residents an opportunity to socialize and elevating their overall experience. As a continuing care retirement community, the setting ensures that residents live comfortably, providing increased healthcare and services as their needs change. Hartsfield Village offers living options that include independent- and assisted-living apartments, rehabilitation, nursing care, memory care residences and peace of mind for seniors and their families. Hartsfield Village For more information about Hartsfield 10000 Columbia Ave Village senior living community, call Munster, Ind. 219.934.0750, toll free 1.800.297.6188 or 219.934.0750 visit hartsfieldvillage.com. hartsfieldvillage.com
The Best in Retirement Living for 7 Years in a Row! Thanks for making us your #1 choice! Community Healthcare System®
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HARTSFIELDVillage
The real advantage of life at Hartsfield?...As a resident, you’ll have the opportunity to maintain your independence at the Call today to schedule a personal tour! highest possible level. You can count on Hartsfield for our 219-934-0750 or 800-297-6188 wellness programs and the security of knowing that you have 10000 Columbia Ave., Munster, IN a plan in place that meets both your current and future senior www.HartsfieldVillage.com living needs.
photo by TONY V. MARTIN
Hartsfield Village offers residents a full continuum of lifestyle options: Independent Living, Assisted Living, Memory Support, Skilled Nursing and Rehabilitation Services
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CHEF PROFILES
CRANE’S PIE PANTRY RESTAURANT AND WINERY
Crane’s Pie Pantry puts a new spin on classic Americana
Join us in our centennial barn filled with historical local memorabilia. Enjoy the great tastes of Michigan at the pie pantry with homemade meals and Michigan fruit desserts. Sweet apple cider, hard ciders and fruit wines, served all year. Call for hours.
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t Crane’s Pie Pantry Restaurant and Bakery, co-owners Rebecca Crane and sister Laura Bale bring Americana cuisine to the region, offering the comfort foods of handcrafted sandwiches, soups, and bakery delights, all as fresh and homemade as from Grandma’s kitchen. The restaurant has been serving for 42 years. “At any time someone is likely to walk through the door who has been a loyal customer for 30 years or more,” says Crane. For old and new customers, Crane’s continues to be the go-to bakery for the best pies. in the region from fresh harvests of Michigan orchards. Popular picks: apple pies and apple dumplings, layered fruit-and-cream-cheese strudels, cookies and breads. Crane’s offers its own outstanding hard ciders and Crane’s Pie Pantry wines, too, from varietals Restaurant and Winery carefully selected by the director 6054 124th Ave (M-89) of Crane’s winery division, Fennville, Mich. winemaker and master cider 269.561.2297 cranespiepantry.com maker Eric Heavilin.
Artisan, small batch hard ciders and wine ~ hard apple, pear and blueberry ciders ~ fruit wine ~ seasonal offerings Tasting bar in restaurant, flights pints and glasses at your table, bottles and growlers to go.
www.cranespiepantry.com
6054 124th Ave (M-89), Fennville, MI 49408
269-561-2297
RADISSON STAR PLAZA
Chef Kenneth Regan creates lavish events at Radisson Star Plaza
Think of the
Radisson Star Plaza for your next
Celebration!
NWI favorite location for: Weddings – featuring a new affordable package Galas – for your fundraising events Social Events – for family and fun
Call today for our 2015 Catering promotions
219-769-6311 Ext 5321 Catering and Sales office
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Chef Ken is showcasing many new culinary experiences!
MARCH/APRIL 2015
photo courtesy of CRANE’S PIE PANTRY
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hat does it take to make a memorable experience at the Radisson hotel at the Star Plaza? According to Executive Chef Kenneth Regan it takes attention to detail, understanding and exceeding the guest’s needs and utilizing local and seasonal items to ensure you are getting the best possible flavor out of the ingredients. Chef Kenneth consults with each client to customize the menu. “Whether it’s for 5 or 1,000, the client and I can create a themerelated menu. We have loyal customers coming back to us, and their menus need to be different and over the top every time.” The cuisine is primarily American regional, but often times he changes the way he cooks to bring the “WOW” factor to his guests. According to the chef when it comes to weddings, “We show the wonderful possibilities,” inviting brides, grooms, and their families for a Grand Tasting. Chef and his team clearly demonstrate why the Radisson Hotel at the Star Plaza is the most desirable destination in the region. Not only does the Radisson showcase excellent events, but also showcase TJ Maloney’s, Wisecrackers Radisson Star Plaza Comedy Club, Starbucks 800 E. 81st Ave and the Star Plaza Merrillville, Ind. Theatre—come check 219.769.6311 us out! radisson.com/merrillvillein.com
ONE PLACE. COUNTLESS WAYS TO
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©2015 Blue Chip Casino. Must be 21 years of age or older with a valid state or government issued photo ID. Don’t let the game get out of hand. For assistance call 800-994-8448.
MICHIGAN CITY, IN | BlueChipCasino.com
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CHEF PROFILES
BLUE CHIP CASINO, HOTEL & SPA
Chef Nick Rajski serves fast-paced favorites at Blue Chip Casino
photo courtesy of BLUE CHIP CASINO, HOTEL & SPA
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he high-speed kitchen at Blue Chip Casino, Hotel & Spa in Michigan City’s It’s Vegas Baby! and The Game is the perfect fit for Chef Nick Rajski who thrives on the nonstop traffic of both new and repeat guests. After all, he learned at a young age how to handle turning out great food at record-breaking speeds. That’s because Rajski’s father owned a catering business and so he grew up in the business and decided to make it his career. A graduate of the Cordon Bleu in Chicago, Rajski worked at the Long Beach Country Club in Michigan City, Glenn Steiner in Chicago, and then spent three years as chef de cuisine at Japonais in Chicago, where he also was instrumental in the start-up of the New York and Las Vegas restaurants. A short detour while earning degrees in both culinary management and hospitality management at the Illinois Institute of Art in Chicago and then accepting a full-time teaching position there convinced Rajski he wanted to be back in the kitchen. The next step? Becoming part of the kitchen team at Blue Chip two years ago. Rajski notes the menu at It’s Vegas Baby!, pays homage to the 1950s-60s “Rat Pack” (think Sinatra, Martin and Davis) theme by featuring dishes like Las Vegas Shrimp Cocktail and Joker’s Wild Steak and Eggs—a 10-ounce New York steak accompanied with three eggs. There’s also their take on a Hot Brown, a twist on that classic Louisville specialty sandwich this time made with fresh roast turkey piled high on grilled Texas Toast and topped with tomatoes, crispy bacon and a warm Mornay sauce—Dean and Frank never thought about the calories and neither should you. Other menu items include entrée salads, handtossed pizzas, sandwiches and gourmet burgers as well as house specialty entrees and desserts.
Chef Nick Rajski of Blue Chip Casino
The Game, modeled after a Las Vegas sports book, offers more casual fare with soups, appetizers, gourmet burgers, hot dogs, sandwiches and specialty entrees. Asked what his favorites are, Rajski pauses—he likes them all, he says— before choosing the Farm League Salad at The Game, which features grilled or crispy buffalo chicken, mixed greens, carrots, red onions, cucumbers, tomatoes, egg, croutons, white cheddar cheese and garlic buttermilk dressing. “It’s the perfect mix of angel and sinner with the combination of salad with the spicy taste of buffalo chicken,” he says.”
Guest favorites are the Grand Slam burger, an Angus beef patty topped with fries, bacon, American cheese and a fried egg and the Salmon Salad, a light combination of pan-seared salmon, baby greens, raspberry vinaigrette, toasted almonds, dried cranberries and egg. Though he loves preparing dishes from both menus, Rajski reaches back to his intensive training at Japonais and prepares Asian dishes when cooking at home. “My wife is a vegetarian/pescatarian,” he says. “So I prepare Udon or Soba noodles with bok choi or whatever is on hand.”
BLUE CHIP CASINO, HOTEL & SPA 777 Blue Chip Drive • Michigan City, Ind. • 219.879.7711 • bluechipcasino.com
CHEF PROFILES
special advertising section LATITUDES WATERFRONT DINING AND EVENTS
Chef Jason Glisan brings a fresh take on seafood to Latitudes at Marina Shores
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Latitudes Waterfront Dining and Events
5987 S Dune Harbor Dr. • Portage, Ind. • 219.841.9570
photo courtesy of LATITUDES WATERFRONT DINING AND EVENTS
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reating new flavor profiles just may be the best part of Head Chef Jason Glisan’s day at Latitudes Waterfront Dining and Events at Marina Shores in Portage, Indiana. The 32-year-old head chef will tell you with enthusiasm that Latitudes gives him the opportunity to explore culinary combinations that delight the palates of its patrons. “I like coming up with new dishes, finding new flavor combinations.” New products and trends especially attract his attention, broadening even further the scope of his creativity. Jason’s cooking style is Italian, Asian, and Fusion cuisine, a marrying of very different elements on one menu, each with distinctive flavors that Glisan directs with a sure touch. “I like working with fennel a lot; a couple of my favorites are the Fennel Slaw, and the Roasted Fennel and Tomato Chef Jason Glisan Bisque.” His dishes are served in Latitudes’ atmosphere suggesting a country club vibe with the added allure of the harbor. “It’s such a nice venue for dining, a really beautiful building next to the harbor and the boats.” Downstairs another space, The Beach House, is readying for its April 4 opening. “You’ll be able to walk out into the harbor for lots of barbecue and casual food, just the thing for summer.” Attention is also paid to regional preferences. “We added perch to the menu and people are crazy about it.” Showing culinary refinement far beyond his years, Glisan gives credit to noted chef Nicole Bissonette, with whom he worked at Bistro 157. “She really was my mentor.” Now his high-end, exclusive dishes seem to come to him naturally, with keen appreciation for the possibilities of quality ingredients. “I really like the Chilean sea bass pan-seared in sesame oil, or poached in butter, thyme, rosemary, and other herbs. For Asian dishes, lemongrass is a favorite.” Chef Glisan gives new notes to favorites like risotto. A mix of wild mushrooms—sautéed shiitake, porcini, baby portabellas—in a mushroom broth join perfectly cooked arborio rice, finished with thyme, Parmesan cheese, cream and chives. Succulent duck rest atop a wine reduction with shallots, garlic, thyme, rosemary, and oregano. Through it all, Glisan is directing the kitchen’s every detail, with timing the key to things running smoothly, he says. “There’s so much going on that you have to work as a team, and communication is really important.” He communicates with patrons too, enjoying the occasional chat and feedback. And the feedback tells him his dishes are amazing.
special advertising section CIAO BELLA RISTORANTE
CHEF PROFILES
Authentic Italian Food Made With Love and Passion. Restaurant seats up to 100. Private rooms available. We offer the finest and freshest flavors and an extensive award winning wine list. Our gift cards make the perfect gift for friends, family and business associates.
Come in and see our piano man, Gianni, Fridays 6pm-10pm.
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uis Hernandez, executive chef at Ciao Bella in Schererville, didn’t grow up creating classic Italian dishes. Instead, Hernandez learned to cook by helping his mother and grandmother in the family kitchen in Guadalajara, Mexico. At age 16 Hernandez started working for Joe Scalzo as kitchen help. Since then, Luis Hernandez has developed into one of the best chefs Scalzo has ever known. Joe and Luis invite you to experience Ciao Bella’s menu featuring a combination of Scalzo’s family recipes and more contemporary Italian cookery. Ciao Bella is all about farm-tofork as much as possible. “We use fresh and local and we change menu offerings with the season though we always have many of the favorites such as Rigatoni Boscaiola,” says Hernandez. “And we make all of our own stocks— Ciao Bella Ristorante veal, beef, chicken and lobster. It’s the 1514 US 41 way my mother and grandmother Schererville, Ind. would have done it—using what’s 219.322.6800 ciaobellaonline.com seasonal and at its prime.”
TABOR HILL RESTAURANT & WINERY
Chef JohnPaul VerHage creates high-end cuisine at Tabor Hill
Weekly Dinner & Drink Specials. Express Lunch
11am-2:30pm - $9.95 All you can eat buffet Mon, Wed & Fri Create your own pasta Tues & Thurs
Fabulous Signature Cocktails
Craft Beers
1514 U.S. 41, Schererville, IN 219.322.6800 M-Th 11am-10pm | F-Sat 11am-11pm | Sun 11am-10pm www.ciaobellaonline.com • visit www.opentable.com to make your reservations
Fine cuisine inspires fine wine
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ur distinctive menu and our widely renowned wines are created for one another. Let us help you choose a perfect pairing that will leave you with a memory and a moment to savor.
Try our new mobile app to learn of our new wine releases, chef specialties and events.
185 Mt. Tabor Rd., Buchanan, MI 49017
www.taborhill.com
800-283-3363
MARCH/APRIL 2015
photography by [top] TONY V. MARTIN; [bottom] courtesy of TABOR HILL
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t Tabor Hill Restaurant & Winery, creativity flourishes as the beautiful surroundings and local ingredients inspire Executive Chef JohnPaul VerHage. While some of the dishes he prepares are classic, his approach may not be, depending on the season and his latest inspiration. “I love using a new method or a new ingredient to bring my own interpretation to the dish.” His approach fits perfectly with the restaurant’s high-end cuisine in a more casual atmosphere. “People will tell me about the greens they liked, the escargot, the oysters. They’re often surprised by combinations they may not have tried before.” Tabor Hill’s signature dish of raspberry chicken has remained a constant favorite, “another dish in which Michigan’s fresh produce is the star,” says VerHage. “I like having the best strawberries, the English peas, Michigan’s famous asparagus.” The elevated cuisine is paired with Tabor Hill’s award-winning varietals. Tabor Hill Restaurant The carefully selected grapes are & Winery cultivated in Michigan’s ideal 185 Mount Tabor Rd conditions that rival the finest wineBuchanan, Mich. producing areas of Germany and 1.800.283.3363 France. taborhill.com
2013 2014
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Chef Luis Hernandez creates authentic Italian favorites at Ciao Bella
CHEF PROFILES
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Business Hours 7am - 3pm
TIGER LILY CAFĂ&#x2030;
Chef Toni Fugate of Tiger Lily CafĂŠ in Chesterton
TRADITIONAL & VEGAN MENUS
BAKERY and CAFE Tiger Lily CafĂŠâ&#x20AC;&#x2122;s Toni Fugate creates crowd-pleasing meals
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1505 S. Calumet Road, Chesterton, In Open Tuesday thru Saturday www.tigerlilycafe.net
photo by TONY V. MARTIN
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hef Toni Fugate hardly remembers a time when she wasnâ&#x20AC;&#x2122;t in the kitchen whipping up tasty dishes. Having worked in the culinary field since childhood, â&#x20AC;&#x153;I discovered that baking is a creative, fun job.â&#x20AC;? Sheâ&#x20AC;&#x2122;s been applying that creativity at Tiger Lily CafĂŠ in Chesterton, Ind., for most of a year, helping transform the venue and menu to appeal to a wide variety of tastes and preferences. There are such delights as Blueberry Mousseline Tarts, decadent and beautifully decorated cupcakes, hearty, comfortfood bread bowls. One of Fugateâ&#x20AC;&#x2122;s fresh specials is the zesty Rigatoni, with Italian sausage, spinach, and tomatoes. â&#x20AC;&#x153;We have a following on Facebook, where great photography shows you whatâ&#x20AC;&#x2122;s just been prepared.â&#x20AC;? The bakery has evolved. â&#x20AC;&#x153;People who come in here are amazed at how beautiful and delicious our items look.â&#x20AC;? Brides love the made-to-order wedding cakes. â&#x20AC;&#x153;Ours are unique,â&#x20AC;? and Fugate cheerfully adds, â&#x20AC;&#x153;If itâ&#x20AC;&#x2122;s something wild, weâ&#x20AC;&#x2122;ll get it right!â&#x20AC;? Tiger Lily CafĂŠ customers love discovering the sweet and savory surprisesâ&#x20AC;&#x201D;even in the vegan selections. â&#x20AC;&#x153;Those can be complex, substituting for traditional baking, but that creative process is fun, too.â&#x20AC;? One result is the vegan Devil Delight, a chocolate cake with cream cheese filling and topped with chocolate ganache. â&#x20AC;&#x153;For people with allergies, our menu offers many non-dairy and vegan options. People are happy that they can come in together and have lovely dishes together, all at one restaurant.â&#x20AC;?. And the perfect coffee? â&#x20AC;&#x153;Our coffeesâ&#x20AC;&#x201D;espressos, cappuccinos and moreâ&#x20AC;&#x201D;are really excellent.â&#x20AC;? Tiger Lily CafĂŠ owner Marilyn Busch selects fresh-roasted beans from all over the world, supplied by Maple City Roasters in Michigan City. Tiger Lily CafĂŠ Itâ&#x20AC;&#x2122;s the perfect accompaniment 1505 S. Calumet to the cannoli, eclairs, cream puffs, Chesterton, IN savory dishesâ&#x20AC;&#x201D;no wonder everyone 219.921.0488 leaves happy! tigerlilycafe@icloud.com
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CHEF PROFILES
SAWYER HOME & GARDEN CENTER
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Fresh Produce Gourmet Foods Unique Gifts • Fine Spirits Home Décor Jewelry • Apparel
sawyergardencenter.com 5865 Sawyer Rd, Sawyer MI
MARCH/APRIL 2015
photo courtesy of SAWYER HOME & GARDEN CENTER
ll the colors and flavors of spring and summer are lush and irresistible at Sawyer Garden Center, where we have selected the freshest and best of everything for your home and garden, all in one amazing destination. The produce aisles are filled with the region’s harvests. Every day during the local growing season, owner Barry Patejdl searches fresh-from-the-farm fruits and produce from the local growers in Southwestern Michigan. Our bakery section includes decadent and delicious gourmet items, like the phenomenal Elegant Farmer pies, baked in a brown paper bag and packaged ready for you to serve. You’re always ready for company when you request a frozen pie to have on hand at home, then pop into the oven. Ever-popular Bit of Swiss breads in several varieties are delivered fresh daily. Look for the Stonewall Kitchen line, with everything to help you cook like a chef—chutneys, meat, poultry, sausage, jams, candies, sauces, hors d’oeuvres—a fantastic selection of quality products. Our gourmet foods selection is outstanding, with artisanal cheeses like Reny Picot out of Benton Harbor. Imagine the fun of creating whole meals with products all from Michigan! Food and fun are a natural combination, so each month at Sawyer Garden Center will have a theme. Sneak preview: May is Chips and Salsa; June is Seasonings—with Sawyer Garden’s own line of great flavors—plus a Weber grill-out gathering June 20; and July
is all things barbecue. You’ll want to be here from noon until 3 p.m. on select Saturdays when Chef Joe Warburton— back by popular demand!—fires up his cooking demonstrations and samplings. No tedious “lessons” here: “Chef Joe” offers advice and tastings. He’ll also suggest wine Joe Warburton of Sawyer Home and beer pairings from the & Garden Center many area wineries and microbreweries. You’ll be inspired! Look for those pairings and more where wine, spirits, and beer are in a spacious room to themselves, with one whole wall dedicated to Michigan wines, another to spirits for every taste and budget, plus mixes. There are craft beers to intrigue the adventurous. Bonus: Wine tastings every weekend let you sample and select with confidence. Our kitchen area has everything to make mealtimes easier and downright Sawyer Home & fun, with cookware, dinnerware, and Garden Center every helpful gadget you can imagine, 5865 Sawyer Road, in a wildly inspiring range of colors in Sawyer, Mich. items you just don’t see anywhere else 269.426.8810 in the region. sawyergardencenter.com
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Sawyer Garden Center is packed with flavor for spring
CHEF PROFILES
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CENTER FOR VISUAL AND PERFORMING ARTS
Chef Joseph Trama focuses on creativity at Center for Visual and Performing Arts
CENTER FOR VISUAL AND PERFORMING ARTS 1040 Ridge Road • Munster, Ind. • 219.836.1930 • cvpa.org
photo courtesy of THE CENTER FOR VISUAL AND PERFORMING ARTS
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offering internships and on-the-job training at the Center. or the past 26 years, Certified Executive Chef Trama regularly showcases his culinary creativity and Joseph J. Trama has stamped his unique expertise during Culinary Nights at The Center for Visual and signature and finishing touch on the culinary Performing Arts. Guests are invited to attend a gourmet dinner fare served at The Center for Visual and demonstration hosted by Trama then take home the recipe cards Performing Arts in Munster. to recreate their culinary adventure. Past themes have included “By bringing a strong focus on customer “Bella Notte” Italian, cuisine de Madrid and upscale Mexican service and creativity, we strive to make with Ceviche Acapulco (grilled memorable events shrimp and scallop skewer with that reflect the distinctive style and crispy tortilla chips); tortilla soup; personality of each of our clients,” pan-roasted chicken breast with Trama said. chipotle mashed potatoes and Trama is known around roasted vegetables, and mangothe region for his many papaya brown butter cinnamon accomplishments in the world of crepe with Dulce de Leche syrup. fine cuisine. In 2010, he was named Each course is paired with the Chef of the Year by the American perfect wine. Upcoming Culinary Culinary Federation (ACF) Chefs of Nights dates include French cuisine Northwest Indiana. on Thursday, April 23 and German Earlier in his career, he hosted fare on Thursday, October 22 the prestigious ACF Chicago Chefs featuring craft beers. Culinary of Cuisine event. He earned bronze night is $55 per person with medals in the Sand Creek Country advanced purchase required Club Ice Centerpiece contest (ticket non-refundable, gratuity and the McCormick Place Poultry not included). Cash bar available. category. In 2004, he was among Call 219.836.1930, ext. 2 to only four finalists (out of 41) in reserve your seats. the Pasta Labella Recipe Challenge The Center for Visual and to prepare his recipe during the Performing Arts was built by ACF annual national convention in Community Foundation of Orlando, Fla. Northwest Indiana, Inc. in 1989 His skills and talents also have to support the cultural and taken him to Fairbanks, Alaska educational needs of the region. to participate in the BP World Ice The multi-purpose facility has built Art Championships competing its reputation as a cultural icon in against 22 teams from around the the community as home to Theatre world in the annual multi-block, at the Center, South Shore Arts, ice-carving competition. Trama first Northwest Indiana Symphony started carving ice some 25 years Orchestra and Munster Chamber ago after taking a lesson from of Commerce. The Center provides Notre Dame Instructor Don Miller. Chef Joseph Trama of Center for Visual and Performing Arts in Munster. services for meetings, seminars, After many years of practice, he banquets, weddings, dinners, now uses his carving expertise to theater and fine arts. The elegant design spectacular ice sculptures for dining room can accommodate up to 450 guests or be divided Sunday brunch at The Center for Visual and Performing Arts. for smaller parties. Other unique space options are available, Readers of both the Times and Post-Tribune have repeatedly including smaller rooms to accommodate private parties and voted the Center’s Sunday Brunch #1 in their annual polls. business meetings. Locally, Trama has been a participant in the annual Celebrity The Center for Visual and Performing Arts is located at Chefs fund raiser for Meals on Wheels of Northwest Indiana 1040 Ridge Road in Munster. For more information, visit and the Tri Kappa Kitchen Tour. He also shares his knowledge by cvpa.org. To host an event at the Center, contact the event serving as adjunct professor of Culinary Arts at Ivy Tech Community planners at 219.836.1930. College. He gives Ivy Tech culinary students life experiences by
SPECIAL ADVERTISING FEATURE
Life is good at Marina Shores at Dune Harbor
Marina Shores at Dune Harbor
Steiner Homes LTD
David Gring • 219.916.3744 • steinerhomesltd.com
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5976 Dune Harbor Dr. • Portage, Indiana 46368 219.850.4654 (Information) • 219.762.5700 (Harbor Master) MarinaShoresIndiana.com
MARCH/APRIL 2015
photography courtesy of MARINA SHORES AT DUNE HARBOR
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arina Shores is proud to offer many amenities to boaters, including our heated pool, updated floating docks with WIFI, fitness center, ship store with boating accessories and apparel, an onsite restaurant and bar, and a brand new fish cleaning station coming this summer! Their number one amenity, though, remains the helpful and friendly staff making your stay the best boating experience on the lake. Need ice? Help docking? How about some ice cream? Just call down to the ship store and Marina Shores will deliver to your dock! It’s all part of the fullservice marina experience at Marina Shores. Plus, with a living space just right for Marina Shores harbor master Scott Praxl you and your and crew family, you don’t ever have to leave the marina! From single-family lots to cottage homes and condos, these high quality, beautifully detailed homes offer the luxury of maintenance free living. Call our Harbor Master Scott now to reserve your slip for 2015. Plus, receive a 10% Discount on 2015 Slip Rates if paid in full by April 1, 2015! 30 foot slips start at just $1863 with discount. See you this summer on the water!
SPECIAL ADVERTISING FEATURE
Dean’s Masterpieces Bringing client visions to life before their eyes
understood and had the ability to engage with the vision. “We have always wanted to do a project like this but had been hampered by the fact that we have always tried to do it ourselves,” he explains. “That’s where Dean came in….On our first visit he sat down with us and listened to our expectations. He spent the time necessary to make sure we were going to be elated over the completed project. He created renderings of the finished product and a complete itemized proposal so that we knew exactly the scope of the project and the cost.” Greg notes that Dean Savarino and his crews respected his property as the design progressed and were very careful about his neighbors, going so far as to installing a temporary fence around the area. “Dean was so attentive to our project that he would return my text messages or show up at a moment’s notice.” Margaret Demmon of Valparaiso had an unusual set of circumstances: a 10 x 20 foot pool, surrounded by three-and-a-half acres that is mostly a septic field. The project space would have to be fenced to keep deer
out. Margaret admits that she feeds the deer. “We had a very limited space and we ended up having to choose between two amazing solutions Dean came up with. He built six foot pillars with fencing in between. It’s just amazing. It looks like kind of a castle.” Margaret collects gargoyles and Dean managed to work them into the scenario too. “If you have somebody who says that they don’t have enough room, they should call Dean’s Landscaping.” The Demmons now have a spa that flows into a waterfall Dean built that pours into the pool so the water is re-circulated through the system. “It’s just outstanding,” Margaret says, “It’s gorgeous.” “Dean created a masterpiece,” says Sandy Troska. As Greg Walker says, “When unknown issues arose he managed to provide the appropriate solutions and keep the project on schedule. No one likes a project to stall at your own home. The fact that Dean and his staff planned, communicated and constructed so effectively insured this project was a huge success.”
Dean’s Lawn & Landscaping Inc. 238 Kennedy Ave • Schererville, Ind. • 219.864.9078 • deanslandscaping.com
photography courtesy of DEAN’S LAWN & LANDSCAPING INC.
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ean Savarino has a talent for analyzing the possibilities for complex indooroutdoor spaces and his landscaping artistry in tight areas. Sandy Troska learned this when she was left “an odd-shaped sliver of a backyard,” after the installation of an in-ground pool. She did not realize the depth of the challenge until the pool was in, she says, and she looked at the whole vista behind her house in St. John. “We have a western exposure,” Sandy says. “So it was always hot.” Then there was the multi-level problem and the fact that there was a small patio off to the side. She says even her neighbors knew what a crummy yard she had. Even though she thinks creatively and is a self-acknowledged perfectionist, Sandy could not come up with a solution. “I have worked with a lot of contractors,” she says, “and Dean is more of a perfectionist than I am.” The way she describes it, working with Dean’s Landscaping was like being on an HGTV show. Every morning Sandy woke up and watched the drama unfold. Dean’s team made the work fun for Sandy’s 11-year-old son. He worked side-by-side with the team and had a great time. “That was so sweet,” she says. “They didn’t have to do that and went above and beyond anyone. Dean came out personally every day — double-teaming and triple-teaming for us. They were washing my driveway and it was cleaner after they washed it, then it was before they got there.” After a few days, Sandy says, she knew she could relax, “that this guy is going to take care of everything.” Bottom line: “He created a masterpiece,” she says. Sandy Troska has an outdoor kitchen and a fire pit with a patio all on one level and “a gorgeous, huge, white pergola for shade.” Greg Walker had the opposite situation. He knew he wanted to rebuild the landscape around his family’s home but could not find a contractor who
house&
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stunner
with modern convenience WORDS BY JULIE KESSLER | PHOTOGRAPHY BY TONY V. MARTIN
One of the very few but important changes Michael and Linda Hazen brought to their 1934 home in Ogden Dunes is the updated kitchen—everything to make Linda’s joy of cooking a breeze.
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It was if the house had waited for them. Michael and Linda Hazen had scouted the area around Ogden Dunes, Ind., where a house made such an impression that Linda dreamed about it. It had been empty for nearly nine years and the Realtor told them, “You don’t want to take this on.” Two years went by and the Hazens were drawn to the house again—but a couple had bought it. Up the curving flagstone walk they [Above] Cheerful, went nonetheless, to learn the organized Linda couple was ready to sell. Hazen stands in the Over the years—the house kitchen she planned so was built in 1934—the house, carefully and where she derives much pleasure designed by Chicago architect in creating gourmet Stanley Fairclough, has been dishes. [Right] the referenced as a chalet, French all-white kitchen glows country, a Cotswold cottage, with modern lights and and the Filbey House, after the vintage hanging lamp fixtures. [Lower right] original owner. The Hazens Linda’s kitchen domain are the fourth owners of gained space when it the home, for 21 years now, was expanded into a and its current designation former small bedroom. is the Ledge House. Hardly a cottage, it is a sturdy yearround residence that has remarkably avoided having as many changes as its name has had. Michael and Linda have an almost palpable connection to the place that sits high on a dune among the trees. “Living here is not just a house, it’s a whole lifestyle that feeds your soul. Our efforts here (to upgrade) have been consuming and costly, but it’s truly been a labor of love. Everything we’ve done here has been respectful to the integrity of the house—we stayed within its footprint,” not making any exterior additions to the 2,200-square-foot house. The young couple before them had converted the coalburning furnace to a modern one, but the house waited patiently—19 years—while the Hazens considered exactly what to do, with the major change planned for the kitchen. Linda cut out pictures of kitchen features and mulled it all over. “We made do, but it wasn’t functional enough.” The well-organized director of large gifts at Opportunity Enterprises says today, “I’m glad I waited. I don’t think we would have gotten it right.” Came the day: The entire kitchen was gutted. With the region’s Mirar Development designs and the Hazens’ vision, a larger, brighter kitchen emerged. A small, fourth bedroom behind the kitchen was given up for more kitchen space, where Danby marble from Vermont provides extra counter space. Everything is white except the ovens—countertops, cabinets, and matching cabinet-style refrigerator door. The
[Top] The dining room’s French doors and windows looking out to the porch and beyond offer unimpeded views of the dune-top landscape; the mirrored armoire between doors and windows lends more “closet” space. [Left] Favorite pieces collected in the Hazens’ travels are displayed in a lighted curio cabinet at the end of a hallway just off the dining room. [Right] Upstairs, the master bedroom’s hardwood flooring, marble-topped dresser (right), and ample windows contribute to an uncluttered, restful vibe.
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Sub-Zero fridge has two pull-out freezer drawers—Linda is a serious cook. “We love to entertain and we have all the family holidays here.” There are two thick butcher block islands, the larger with a farm sink, the smaller close to the Wolf stove for easier preparations. Two ovens—one a convection—ensures room for every dish. The hanging light fixtures are restored from a 1934 Chicago building, the same year this home was built. One of the only other changes the Hazens made were in the two-and-a-half baths: a new floor in the upstairs bath and pebble flooring in the downstairs shower. The flooring throughout is wide-plank hardwood, so the kitchen floor is wide-plank walnut to match, leading to the dining room, where the front “door” is three French doors. From the dining room the view goes straight through to the screened-in porch, “Our tree house,” because of its height amongst the trees. The custom-made dining table for 8 is Wayne Wilson of Valparaiso. An armoire purchased in England helps counter the very limited closet space in the home. Linda loves dishes and has some displayed in a striking, bright feature: a white, lighted curio cabinet at the end of a short, white-painted hallway off the dining room. Two steps down is the living room, where all is comfort in a cohesive way, the couple’s carefully considered style evident. Furnishings are eclectic, says Linda: “We like pieces that are truly unique. “I wanted the lodge feel but warmer,” and the slightly deeper than sage-green walls and vaulted, dark-beamed ceilings contribute to the effect. So does the large, stone fireplace, but here too, the effect avoids rustic with the double French doors flanking the fireplace and, as in the dining room, the formal but minimal drapery, their red pattern the
[Above] The living room’s accent color. Two large massive stone fireplace windows at the far end anchors the large space and and five along the porchsuggests the lodge feel the side wall maximize the Hazens enjoy. [Right] Warm light. The secretary has accents and dark wood beams been in the house since overhead reinforce the lodge theme, while a total of 11 the original owner. French doors and windows The wrought-iron allows an unfettered view stairway railings are of the outdoors. original, and the master bedroom upstairs holds a treasured collection. The bedroom set with graceful, detailed carving was Linda’s mother’s and grandmother’s. Five windows in a bedroom devoted to grandkids brightens the cozy room, and a third bedroom is ready for guests. The ceilings all have various angles, contributing to a feel of one’s own nook, even though the bedrooms aren’t small. The Hazens have several deeply appreciated artworks by Hazel Hannell, well-known artist closely associated with the Indiana dunes who died in 2002 at age 106. Linda is director of major gifts at Opportunity Enterprises, and Michael is a school administrator in Crown Point, Ind. “When we come home, we just de-stress in the peace and serenity here,” says Linda. “Around the lot are the trees, and several native plants, including trillium.” She sighs contentedly at their beauty and turns with a smile to say that one of Hannell’s works is of trilliums. Meanwhile, the house surrounds the Hazens with enduring comfort.
For more content, please VisitShoreMagazine.com
shore THINGS 711 Main St, Schererville 219.322.2700 albertsjewelers.com Besides the fact that Albert’s showcases 12,000 square feet of jewelry, the store in itself is an entertainment destination. Brands include Cartier, Breitling, Omega, Tacori, Roberto Coin, David Yurman, Mikimoto, with more than 100 feet of bridal jewelry on display.
The information presented in Shore Things is accurate as of press time, but readers are encouraged to call ahead to verify the listing information.
build Indiana
DEAN’S LANDSCAPING 238 Kennedy Ave, Schererville. 219.864.9078. deanslandscaping.com. Dean Savarino and his team at Dean’s Landscaping specialize in designing outdoor rooms for the home. Using a variety of hardscape structures such as patios, walkways and retaining walls, combined with other materials and patterns, Dean’s can create a custom backyard for each customer. Customers should call to schedule a consultation. MARUSZCZAK APPLIANCE 7809 W Lincoln Hwy, Schererville. 219.865.0555. maruszczak.com. For decades, this award-winning, family-owned company has been selling and servicing major home appliances in the Munster area. Its broad inventory includes refrigerators, stoves, dishwashers, washer/dryers and more, made by virtually every brand in the market. The company is factory-authorized to service everything it sells, and professional in-house delivery and installation services are also available.
Michigan
WATER PLACE 18853 W US 12, Ste 3, New Buffalo. 269.231.5153. The Water Place is a decorative plumbing and hardware products superstore. With whirlpools, faucets and cabinets, this facility has “everything you need for plumbing services.”
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design Indiana
LIFESTYLES UNIQUE GIFTS 122 Lincolnway, Valparaiso. 219.464.9167. Lifestyles is located in Valparaiso’s downtown historic district. Lifestyles carries gifts, kitchen items, gourmet foods, jewelry, bath, art, home decor, toys, cards, baby, accessories, garden, freshly roasted coffee, tea and so much more, including a Made in the U.S.A. product list. SANDPAPER 358A E US 30, Schererville; 51 W Jefferson, Valparaiso. 219.707.5533. Sandpaper, whose slogan is “Vintage
Love—Refreshed Furniture,” offers Chalk Paint decorative paint by Annie Sloan, Miss Mustard Seed Milk Paint, and eclectic home decor. Co-owners Kathleen Cusson and Kathleen O’Neill say Sandpaper has been a regional draw since it exclusively carries lines of paint that have been popularized on HGTV and Pinterest.
drive Indiana
DORMAN GARAGE, INC 1317 Lake St, LaPorte. 219.324.7646. dormangarage. com. With more than twenty years of experience, Dorman Garage specializes in classic car restoration. Aside from offering restoration services, there is also a large inventory of restored classic automobiles for sale.
heal Indiana
CENTER FOR OTOLARYNGOLOGY 9120 Columbia Ave, Ste A, Munster. 219.836.4820. Bethany Cataldi, D.O., specializes in ear, nose and throat surgery and facial plastic surgery. In fact, she is the only female facial plastic surgeon in Northwest Indiana who’s been specifically trained in surgery of the face, head and neck. Dr. Cataldi’s expertise in such procedures exclusively ranges all spectrums, from topical treatments like skin peels, to hair removal, to full nasal construction. FRANCISCAN PHYSICIANS HOSPITAL 701 Superior Ave, Munster. 219.922.4200. franciscanphysicians.org. Franciscan Physicians Hospital offers nearly 50 medical specialties and subspecialties in a 63-bed acute care hospital setting. Physicians and staff provide award winning services, state-of-the-art technology and best-in-region staffing ratios to deliver the highest quality of care. FRANCISCAN ST. ANTHONY HEALTH 301 W Homer St, Michigan City. 219.879.8511. saintanthonymemorial.org. This acute care hospital, serving LaPorte, Porter and Berrien Counties, boasts an integrated health care network that is made up of an intensive care unit, a new birthing unit, an emergency
department, behavioral medicine, rehabilitation services, medical surgery units, oncology, pediatrics and a multidiscipline physician practice. FRANCISCAN ST. MARGARET HEALTH 5454 Hohman Ave, Hammond. 219.932.2300. smmhc.com. One of the largest acute-care hospitals in Northwest Indiana, Saint Margaret Health offers myriad services in their Dyer and Hammond locations as well as multiple off-site facilities. SMILE BRIGHTLY 6080 Lute Road, Portage. 219.841.5152. smilebrightly. com. Many patients appreciate Dr. Laura Hannon’s refreshing and comprehensive approach to general, restorative, and cosmetic dentistry. Dr. Hannon’s health-focused dental philosophy provides a wide spectrum of general dental procedures as well as cosmetic and restorative procedures.
live Indiana
COLDWELL BANKER, DAWN BERNHARDT 2110 N Calumet Ave, Valparaiso. 219.241.0952. dawnbernhardt.com. Dawn Bernhardt is the go-to agent for homes in Chesterton’s luxurious Sand Creek subdivision, along with other properties in Porter, LaPorte and Lake Counties. HARTSFIELD VILLAGE 10000 Columbia Ave, Munster. 800.297.6188. Hartsfield Village is a Continuing Care Retirement Community (CCRC) that celebrates the full continuum of life and promotes successful aging. Hartsfield Village residents live life the way they choose on a scenic 38 acre campus, close to favorite stores, restaurants, cultural and leisure activities, and medical facilities. MARINA SHORES AT DUNE HARBOR 6159 Dune Harbor Dr, Portage. 219.762.5700. marinashoresindiana.com. Marina Shores at Dune Harbor, located in Portage, Indiana, is Northwest Indiana’s premier marina and residential waterfront development. The development includes real estate, upscale waterfront condos, a 255 boat slip marina with transient dockage and more. McCOLLY REAL ESTATE Various Locations. Since 1974, McCOLLY Real Estate has provided superior service by understanding personal needs. Whether the customer is a first time home buyer, resale, commercial, land, new construction or luxury home buyer, McColly is there to provide the best options.
Michigan
GOLFMORE ESTATES Grand Beach. Golfmore Estates, located on Grand Beach’s expansive golf course, is the latest in luxury Harbor Country development. Golfmore Estates offers custom homes on half-acre lots nestled in the woods, within walking distance to the beach. Starting at $800,000, the homes will have three or more bedrooms, large heated garages, fireplaces, open floor plans, and lofts overlooking great rooms.
Illinois
DEWITT PLACE 900 N DeWitt Pl, Chicago. 312.642.7020. dewittplace. com. This 82-unit vintage building, built in 1924, offers corporate housing, temporary furnished apartment rentals and long-term temporary housing solutions. These studio and one-bedroom apartments come with a variety of amenities, including a fully equipped kitchen, wireless Internet access, DirecTV satellite service and an exercise room.
photo by TONY V. MARTIN
ALBERT’S DIAMOND JEWELERS
pamper Indiana
ELLE SALON 113 W 8th St, Michigan City. 219.874.3553. This upscale salon, situated in Michigan City’s historic district, offers full-service hair care, plus manicures, pedicures and facial waxing. Retail products include skin care, body care, a men’s line, wooden styling tools, a full line of Aveda products, and other calming items such as Aveda teas, candles and oils.
stay Indiana
INN AT ABERDEEN 3158 S State Rd 2, Valparaiso. 219.465.3753. innataberdeen.com. Located in the beautiful and prestigious Aberdeen neighborhood, just minutes from downtown Valparaiso, the Inn at Aberdeen is a comfortable and convenient place to stay. A variety of unique rooms and suites are available, as well as a full gourmet breakfast every morning, and all of the amenities. THE RADISSON HOTEL AT STAR PLAZA 800 E 81st Ave, Merrillville. 219.769.6311. radisson. com/merrillvillein. This Northwest Indiana staple recently underwent a multimillion-dollar renovation, which means new carpets, wall coverings, draperies and upgraded bathrooms and beds—Sleep Number!— in the guestrooms. The hotel also features modern meeting facilities, a spa, two swimming pools and whirlpools, and several restaurants and lounges.
play Indiana
BLUE CHIP CASINO, HOTEL & SPA 777 Blue Chip Dr, Michigan City. 888.879.7711. bluechipcasino.com. The casino portion of Blue Chip features 65,000 square feet of gaming, all on one level, including more than 2,100 slot games and all the classic table games. The 22-story Spa Blu Tower features a state-of-the-art hotel, luxury spa and convention center.
visit Indiana
Dr. Laura Hannon Brings Life Changing Headache Relief To Northern Indiana Have you tried everything but found no relief from pain? Dr. Hannon specializes in treating patients who have had little or no success with previous treatments. Dr. Hannon is trained and equipped with state-of-the-art TruDenta technology to diagnose and correct the underlying cause of pain, which provides for long-lasting relief.
Isn’ Isn’tt it time to live pain-fr pain-free? ee? Symptoms: • Headaches • Migraines • TMJ/D • Tinnitus • Vertigo
TruDenta therapy is spa-like, noninvasive with no drugs, no needles and no down-time.
Call (219) 763-6646 today to receive your screening, and find out if TruDenta is right for you.
Visit us at www.SmileBrightly.com to learn more.
CENTER FOR VISUAL AND PERFORMING ARTS 1040 Ridge Rd, Munster. 219.836.1950. cvpa.org. Up to 450 guests can share in your joy at the Center for Visual and Performing Arts, which features a variety of table options, glass and crystal table settings, and elegant extra touches.
NORTHWEST INDIANA SYMPHONY ORCHESTRA 1040 Ridge Rd., Munster. 219.836.0690. The orchestra plays a full season of subscription concerts, in addition to a number of educational outreach initiatives, designed to allow interaction and personal involvement by students represented in each program.
For more business listings, please go to visitshoremagazine.com.
6080 Lute Rd, Portage, IN 46368 Our Vision - We establish long term relationships with our patients who become partners in their overall oral health. Within our safe and caring environment, we come together as a team of uniquely talented individuals who passionately share our knowledge of and desire for total health, while enthusiastically delivering the highest standard of personalized care. Our patients recognize their responsibilities in the partnership by seeking further education from us and by following through on the recommendations we make. Our patients act as our ambassadors in the community, eagerly referring their friends and family to our practice.
Dr. Laura Hannon
MARCH/APRIL 2015
THEATRE AT THE CENTER 1 0 4 0 R i d g e R d , M u n s t e r. 2 1 9 . 8 3 6 . 3 2 5 5 . theatreatthecentre.com. This resident theater at the Center for Performing Arts puts on five mainstage productions, which attracts an audience of 50,000 annually. The theater also puts on productions just for younger audiences as well as offering theater classes for young people and other special events.
Personalized dentistry delivered from the heart
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DUNELAND CHAMBER OF COMMERCE 2 2 0 B r o a d w a y, C h e s t e r t o n . 2 1 9 . 9 2 6 . 5 5 1 3 . dunelandchamber.org. The Duneland Chamber of Commerce serves over 400 members and holds as its main objective the facilitation of the interests of the Duneland community. The Chamber seeks to enrich the lives of area residents and ensure the economic vitality of the Duneland community.
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SUNSET SAIL FEATURED PHOTOGRAPHER
TOM RENNER
If you would like to submit photos for consideration, please send links, zipped files or email a low-res version to kathleen.dorsey@nwi.com.
Your Automotive Source for Northwest Indiana
Locate Auto Dealers with Ease, in NW Indiana & Chicagoland
ACURA MULLER ACURA OF MERRILLVILLE 3301 W. Lincoln hwy, merrillville, IN 219-472-7000 mulleracuraofmerrillville.com
TEAM ChEVROLET 1856 W. U.S. 30, Valparaiso, IN 219-462-1175 www.teamchevyinc.com
CHRYSLER gRIEgERS ChRySLER 1756 U.S. 30 West, Valparaiso, IN 219-462-4117 www.griegersmotors.com
JOE RIzzA ACURA 8150 W. 159th St. orland Park, IL 708-403-7770 www.rizzacars.com
DODGE
BUICK CIRCLE bUICk 2440 45th Street, Highland, IN IN. 219-865-4400 • IL. 773-221-8124 www.circleautomotive.com
CHEVROLET ARNELL ChEVROLET U.S 20 & I-94, Burns Harbor, IN 866-593-0997 www.arnellmotors.com ChRISTENSON ChEVROLET 9700 Indianapolis Blvd., Highland, IN 888-999-9141 www.christensonchevy.com SMITh ChEVROLET - hAMMONd 6405 Indianapolis Blvd., Hammond, IN 219-845-4000 www.smithautogroupusa.com SMITh ChEVROLET - LOwELL 700 W. Commerical, Lowell, IN 219-696-8931 www.smithautogroupusa.com
gRIEgERS dOdgE 1756 U.S. 30 West, Valparaiso, IN 219-462-4117 www.griegersmotors.com
FORD
HONDA
NISSAN
TEAM hONdA 4613 East Rt. 30 Merrillville, IN 219-947-3900 www.teamhondaon30.com
SOUThLAkE NISSAN rt. 30, 1 mile E. of I-65, merrillville, IN 888-471-1241 www.southlakeautomall.com
HYUNDAI wEbb hyUNdAI 9236 Indianapolis Blvd., Highland, IN 219-923-2277 www.webbhyundai.com
JEEP gRIEgERS JEEP 1756 U.S. 30 West, Valparaiso, IN 219-462-4117 www.griegersmotors.com
LAkEShORE FORd 244 Melton Rd. (US 20@I94, Exit 22A) Burns Harbor, IN 219-787-8600 www.lakeshoreford.com
KIA ARNELL kIA I-94 AutoMall, Hwy. 20 & I-94 Burns Harbor, IN 219-787-9200 www.arnellmotors.com
SMITh FORd 1777 E. Commercial, Lowell, IN 219-769-1090 www.smithautogroupusa.com
RAM gRIEgERS RAM 1756 U.S. 30 West Valparaiso, IN 219-462-4117 www.griegersmotors.com
SUBARU NIELSEN SUbARU 5020 u.S. highway 6, Portage, IN 888-503-4110 www.nielsen.subaru.com
TOYOTA LAkEShORE TOyOTA 244 Melton Rd. (US 20@I94, Exit 22A) Burns Harbor, IN 219-787-8600
SOUThLAkE kIA rt. 30, 1 mi. East of I-65 merrillville, IN 888-478-7178 www.southlakeautomall.com
wEbb FORd 9809 Indianapolis Blvd., Highland, IN 800-533-1279 www.webbford.com
GMC
MITSUBISHI
CIRCLE gMC 2440 45th Street, Highland, IN IN 219-865-4400 • IL 773-221-8124 www.circleautomotive.com
NIELSEN MITSUbIShI 5020 u.S. highway 6, Portage, IN 888-503-4110 www.nielsenmitsubishi.com
SOUTH HOLLAND
www.lakeshoretoyota.com TEAM TOyOTA 9601 Indianapolis Blvd., Highland, IN 219-924-8100 www.teamtoyotaon41.com TOyOTA ON 30 4450 E. RT 30, Merrillville, IN 219-947-3325 www.toyotaon30.com
CoNtACt Your tImES’ mEDIA CoNSuLtANt to fEAturE Your buSINESS IN thE tImES Auto DIrECtorY
ORLAND PARK
PORTAGE
VALPARAISO
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CROWN POINT • (219) 662-5300 MUNSTER • (219) 933-3200 VALPARAISO • (219) 462-5151
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