Carmel Magazine January 2021

MAGAZINE

JANUARY 2021

DISTINGUISHED DINING Vivante French Eatery Brings Unique Menu to Carmel HELP ON THE WAY

Eli Lilly Releases COVID-19 Antibody Treatment

MAT MENTALITY

Carmel Wrestling Team Looks to Build on Strong Foundation

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H e lp O n th e Way : E li Lill y Re le ase s COVID-19 An tibody Tre atme n t

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HELP ON THE WAY

ELI LILLY RELEASES COVID-19 ANTIBODY TREATMENT Writer / Christy Heitger-Ewing Photography Provided

atCarmel.com / JANUARY 2021 / CARMEL MAGAZINE / 5

A

fter a year that feels like it’s been full of upsets and letdowns, news that Eli Lilly and Company has produced a COVID-19 antibody treatment, for which the U.S. Food and Drug Administration (FDA) has granted emergency authorization, is a reason to celebrate. The treatment stems from one of the first coronavirus survivors from the Pacific Northwest.

“When your body has a virus that enters it, your immune system recognizes it and creates antibodies that help your body to rid itself of the virus,” says Janelle Sabo, Eli Lilly’s COVID-19 therapeutics platform leader. “We were able to isolate one of those antibodies and scale it up.”

When introduced to the human body, this antibody binds to the COVID-19 virus and helps neutralize it, so that it clears from the body. Once Eli Lilly was granted approval by the FDA, the U.S. government bought a supply that was shipped to Eli Lilly’s wholesaler. Every week, the U.S. government and state health departments across the country decide where the therapy should be shipped. Currently the therapy, called bamlanivimab, is at various locations across the U.S., including right here in Indianapolis.

“We know bamlanivimab is in several hospitals in Indiana, and patients have already been dosed with it,” Sabo says.

What this treatment means for high-risk patients is significant. High-risk patients include those who are older, overweight, or have conditions that predispose them to suffer acutely after contracting COVID-19.

The antibody is administered as soon as possible following a positive coronavirus test - within 10 days of developing symptoms.

“Our hope is that when this therapy is administered early on, those patients will avoid hospitalization and hopefully will be able to ease their symptomology sooner as well,” Sabo says.

If an individual is exhibiting COVID-19 symptoms, they should get tested. If they are positive and have symptoms, they may be a candidate for this drug if they are 55 or over, have a body mass index over 35, or have conditions like cardiovascular disease or an impaired immune system.

It’s important to note that once patients are ill enough to be hospitalized, bamlanivimab is not the right treatment for them.

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Janelle Sabo, Eli Lilly’s COVID-19 therapeutics platform leader.

“This is because at that point there are other biological things that are going on that may require a different set of treatments,” Sabo says. “This antibody treatment is targeted for that early-diagnosis, symptomatic, notready-to-go-to-the-hospital population.”

Sabo says the virus has caused a strain on many hospital systems.

“We are seeing fewer and fewer ICU beds,” Sabo says. “We are also seeing busier and busier ERs. This is true here in Indiana and across the country.”

When this treatment is administered in the right time period, it has the ability to help reduce that strain in hospitals and emergency rooms.

“ WHEN YOUR BODY HAS A VIRUS THAT ENTERS IT, YOUR IMMUNE SYSTEM RECOGNIZES IT AND CREATES ANTIBODIES THAT HELP YOUR BODY TO RID ITSELF OF THE VIRUS. WE WERE ABLE TO ISOLATE ONE OF THOSE ANTIBODIES AND SCALE IT UP.”

“The data would suggest this antibody treatment could reduce [the virus] as much as 70 to 80% in this population,” Sabo says. “This is an opportunity not only to help patients feel better faster, but also to help the health care system to reduce some of the pressure of the hospitalizations and additional ER visits.”

— Janelle Sabo, Eli Lilly’s COVID-19 therapeutics platform leader

Sabo’s biggest piece of advice to the community is to wear masks to reduce the spread.

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“It’s important we recognize that there is much that we still don’t know [about the virus], so we shouldn’t be overly confident that just because we are [in a certain demographic] that we are always going to be okay,” Sabo adds. “Always is a big statement.”

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“This new antibody treatment is not for them,” she explains. “This is about looking at patients who not only have the virus but now have started to develop symptoms. I think that’s an important distinction because there are a lot of people who have a positive test and no symptoms, and frankly those patients will likely go on to do just fine with very little treatment or intervention.”

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Sabo notes that “infection” is an interesting term, since many people who test positive for the virus never develop symptoms.

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“I know that there is mask fatigue, but until vaccines become widely available and there are additional treatments, we really need to wear them,” Sabo says.

“Mask wearing is as much about you as it is about your neighbor, your best friend, your grandmother and your mother. It’s about protecting those with immune systems that are weakened, or have conditions that make it harder to fight these types of infection.”

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MAT MENTALITY

CARMEL WRESTLING TEAM LOOKS TO BUILD ON STRONG FOUNDATION Writer / Seth Johnson Photography Provided

we’re supposed to beat. That’s not a measurable thing.”

Heading into every new season, Carmel High School varsity wrestling coach Ed Pendoski looks for intrinsic results rather than extrinsic ones.

After advancing six wrestlers to the IHSAA state finals in the 2019-2020 season, the Greyhounds look to make even more noise this season, with several upperclassmen making their return. Entering the 20202021 season, the Carmel High School varsity wrestling team ranked at 8 in the Class 4A team dual ranking, and 11 in the overall Power Poll ranking. Additionally, the

“The goals haven’t changed that much,” Pendoski says. “We want to end the year wrestling our best, and we want to start beating the people that nobody thinks

8 / CARMEL MAGAZINE / JANUARY 2021 / atCarmel.com

Greyhounds kicked off their season with six individual wrestlers ranked in the top 16, including sophomore Isaac Ward at 113 pounds (ranked 14), junior Brac Hooper at 120 pounds (ranked 3), junior AJ Gunn at 132 pounds (ranked 13), senior Jake Shafer at 152 pounds (ranked 9), senior Robert Major at 160 pounds (ranked 3), and senior Zach White at 195 pounds (ranked 5).

Like most sports programs in 2020, the Greyhounds wrestling team dealt with a few

Brac Hooper

Luke Farling

Issac Ward

AJ Gunn

Jake Shafer

Zach White

setbacks leading into the 2020-2021 season.

“The world shut down in March, and that affected everybody in different ways,” Pendoski says. “If we look at the positives of [being in] Carmel, when the world shut down in March, our kids, for the most part, eat very well. So nutrition is a part that didn’t hurt us. Not being able to spend that time on the mat set us back a little bit, but we’re hoping that didn’t set us back physically.”

Despite any unforeseen hurdles, the Greyhounds do have veteran leadership they can count on, with several returning upperclassmen from last year’s roster along with a new, seasoned competitor.

“With Major being new to the program, he’s come in and fit in very well, and is doing a great job of trying to take a leadership role - he’s an amazing worker,” Pendoski says. “With Shafer, it’s his work habit and his ability to learn. He works really, really well with Robert. The two of them are really getting after it and helping each other grow.”

In particular, Pendoski believes last year’s wrestling team gave this year’s squad a solid base to grow from.

“We always talk about the culture of the

wrestling program, and each year’s team has a place that they need to go,” he says.

“The seniors and the upperclassmen are in charge of leaving a footprint on the program. Last year, we had another great group of seniors that were in our lineup.

They were amazing athletes, and they were great workers.”

With all of his wrestling teams, Pendoski preaches three key elements.

his wrestlers take away life lessons once they move on from Carmel High School.

In particular, he references a quote from wrestling legend Dan Gable, which states, “Once you’ve wrestled, everything else in life is easy.”

“When we have them push, they’re pushing until failure,” Pendoski says. “I’m going to push a guy, and he’s going to push me back until one of them falls down. It’s really, really neat when you go through the grind. Some guys cry. You just can’t handle it, and you fall down. When you do that in a wrestling room, that’s a badge of honor. The phrase we say as a staff to them is, ‘People think wrestlers are crazy, and they’re probably right.’”

“In our sport, you need to have three things - physical, mental and technical,” says Pendoski, who has coached with Carmel High School since 2012. “All three of those complement each other, meaning if you’re strong, you don’t have to be as good technically, and if you’re a super gritty, tough guy, you don’t have to be as strong because At the end of each season, Pendoski hopes you can handle the amount of cardio it’s his wrestlers walk away better equipped to going to take.” go out and succeed in the world.

Pendoski believes his 2020-2021 squad has a firm grasp on these pillars of success.

“Now that we’re starting to have some experience, it’s really going to help us technically to be able to be in those matches and catch that top echelon,” he says.

While team success is something he strives for each year, Pendoski also hopes atCarmel.com / JANUARY 2021 / CARMEL MAGAZINE / 9

“What we do at this level isn’t always fun, and if you think it’s fun, something’s the matter with you,” he says. “What you can do is go home and stick your chest out, because you’re a wrestler, and you’re going to be better prepared for life.”

To stay up to date with the Carmel High School wrestling team’s progress, be sure to visit GoCarmelGreyhounds.com.

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DISTINGUISHED DINING Vivante French Eatery Brings Unique Menu to Carmel

Executive Chef Joseph Hsu and chefs Daniel Nichols and Andy Gillespie atCarmel.com / JANUARY 2021 / CARMEL MAGAZINE / 11

the fresh, provincial side of it, into the restaurant as well as the musical selections,” says Chef Dan Nichols.

Writer / Christy Heitger-Ewing Photographer / Amy Payne

I

n late August, Vivante French Eatery opened inside Carmel’s new Hotel Carmichael, an Autograph Collection hotel. Located just off the Monon Trail, Executive Chef Joseph Hsu describes the restaurant’s menu as “approachable French cuisine.”

Hotel Carmichael features Feinstein’s, an upscale live music venue inspired by musician Michael Feinstein, archivist for the Great American Songbook. In addition, there is Adagio Lounge, a lobby bar that includes a beautiful grand piano and a wood-burning fireplace.

“Unlike traditional French restaurants where people tend to think ‘big plate, little food’ and can’t pronounce half of the items on the menu, we wanted to utilize local ingredients and use classic techniques, so that guests can identify what’s on the plate and not have to second guess what they’re eating,” he says.

“There are not a lot of facilities that offer what we do right here in downtown, and I’m not just referring to the restaurant portion of it,” Hsu says. “The hotel also has a gorgeous ballroom on the main level, which stays plenty busy with weddings - typically two to five a week.”

The updated menu, which Hsu calls their “2.0 winter menu,” has been rolled out and includes a variety of dishes. Several fan favorites remain, however, including the Brussels Sprouts that come with crispy pork belly, apricot, a Thai chili-infused beurre blanc, and almonds. Another staple dish is the Roasted Breast of Chicken served with pommes croquettes and seasonal vegetables, glazed with traditional chicken gravy, and topped with Grand Marnier glaze.

Like the rest of the world, the Vivante leaders and staff had to adapt to COVID-19, implementing seating and serving safety precautions. For instance, serving buffet-style is now a three-step process that adds extra time, but helps to keep diners and staff members safe. Everything is properly sanitized between guest visits.

The establishment even has placards that let guests know if a table has been sanitized.

In addition, the staff doesn’t currently do full table settings, to Hsu compiles the menu based on the fresh ingredients he can prevent cross-contamination. Unfortunately, the ambiance of the source. He has become friends with local vendors at the Fishers and restaurant has taken a bit of a hit due to limited seating and social Carmel farmers markets, among others. distancing requirements. Seating capacity is typically 122, but is currently 75 with additional patio seating when the weather is nice.

When it comes to sauces, it’s all about simplicity.

“You come here expecting an experience, and we’re delivering “The technique I use to prepare dishes falls back on the traditional,” on that with the food and the service, but unfortunately due to he says. “I don’t want to mask the food by smothering it with sauce. COVID, the atmosphere is not as warm as we’d like,” Nichols says.

I like the food to showcase itself.”

“The thing to keep in mind is that it won’t always be this way.”

For example, in preparing the Roast Duck Chasseur, Hsu uses a classic searing technique to get the skin crisp, then finishes it off with a quick glaze of Grand Marnier sauce, topping the dish with seasonal veggies.

“The idea behind the hotel is built around the concept of the Great American Songbook, and we carried that look, taste and feel, with

The pandemic has forced many business owners to think outside the box, which can be tough in the restaurant industry.

“When you’ve got rubber gloves and face masks, muffled voices and a stark environment, it’s a challenge to get creative,” says Nichols, adding that the restaurant has ordered geodesic tents for the patio that go over the tables.

12 / CARMEL MAGAZINE / JANUARY 2021 / atCarmel.com

“We thought we’d test them out to gauge reaction,” Nichols says.

Despite this difficult year, the community has welcomed Vivante with open arms.

“We already have a lot of regulars,” says Hsu, who is grateful because for him, taking care of guests is what it’s all about. “There’s nothing more satisfying than to have guests come in hungry and leave happy.”

Nichols enjoys providing a distinguished dining experience.

“I love that immediate gratification of taking something I’ve created

and presenting it to someone by a well-trained executive staff, in an environment that leaves them wanting to come back for more,” he says.

Vivante is open for breakfast, brunch, lunch and dinner.

“You can walk in here with comfy clothing wearing a baseball hat, or a suit and tie, having come from a wedding upstairs,” Hsu says. “Either way you’ll feel comfortable in this space. I’ve even seen guests come in wearing their pajamas because we’re connected to a hotel.”

Vivante French Eatery is located at 1 Carmichael Square in Carmel.

For more information, call 317-688-1952 or visit vivantecarmel.com.

atCarmel.com / JANUARY 2021 / CARMEL MAGAZINE / 13

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