Carmel Magazine November 2019 by Towne Post Network, Inc.

NOVEMBER 2019

MAGAZINE

J O E L A Z Z A R A D E B U T S N E W F I N E D I N I N G R E S TA U R A N T W I T H C H E F J A S O N C O R N E L I U S AT T H E H E L M

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NOVEMBER WRITERS

Annelise Hanshaw / Christy Heitger-Ewing Josh Brown / Julie Yates

NOVEMBER PHOTOGRAPHERS Brian Brosmer / Kerch Creative Michael Durr

SHOP LOCAL!

APRON: JOE LAZZARA DEBUTS NEW FINE DINING RESTAURANT WITH CHEF JASON CORNELIUS AT THE HELM

Joe’s Butcher Shop and Joe’s Next Door are well-known throughout Carmel and all of Hamilton County for their amazing meats and made-to-order sandwiches. Today, Owner Joe Lazzara and Head Chef Jason Cornelius, are debuting a new restaurant concept to be added to the butcher shop — Apron.

8 Carmel Apprentice Theatre

Announces The Complete Annie Story

17 Apron: Joe Lazzara Debuts New

Fine Dining Restaurant With Chef Jason Cornelius at the Helm

10 Sauce on the Side: New Restaurant 21 Humane Society For Hamilton Brings Tasty Calzones to Carmel

13 Kids in the Kitchen: Young, Aspiring Chefs Cook Up Success at Sprouts Cooking School

County Fights to Give Cats & Dogs a Second Chance At Life

25 Business Spotlight: Art IN Hand 26 The Grand Finale: Carmel Sisters Bond Over Ballet

atCarmel.com / NOVEMBER 2019 / CARMEL MAGAZINE / 5

Help our local economy by shopping local. Advertising supporters of the Carmel Magazine offset the costs of publication and mailing, keeping this publication FREE. Show your appreciation by thanking them with your business. BUSINESS SPOTLIGHTS ARE SPONSORED CONTENT

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From November 14 to December 1, the Carmel Apprentice Theatre will perform Annie, the story of the orphan you love, and Annie Warbucks, the continuation of her journey, for the very first time in repertory. Audiences will have the opportunity to enjoy the entire story of our favorite red-headed orphan, as written, and as never seen before. Carmel Apprentice Theatre draws together theatre veterans coming to play that role of a lifetime, with apprentices curious to perform for the first time in their life. Fearless artists and shy apprentices will perform alongside each other to create great theatre, great community, and great fun. Tickets for performances of Annie can be purchased online at brownpapertickets. com/event/4288772. Tickets for performances of Annie Warbucks can be purchased online at brownpapertickets. com/event/4288951. It highly recommended that guests planning a visit to include both productions, in order. All performances take place at The Cat, 254 Veterans Way in Carmel. For more information about the theatre, please visit thecattheatre.com.

CARMEL APPRENTICE THEATRE ANNOUNCES THE COMPLETE ANNIE STORY PERFORMANCE SCHEDULE:

Thursday, November 14 at 7:30 pm - Annie Friday, November 15 at 7:30 pm - Annie Warbucks Saturday, November 16 at 7:30 pm - Annie Sunday, November 17 at 2:30 pm - Annie Warbucks Thursday, November 21 at 7:30 pm - Annie Friday, November 22 at 7:30 pm - Annie Warbucks Saturday, November 23 at 7:30 pm - Annie Sunday, November 24 at 2:30 pm - Annie Warbucks Friday, November 29 at 7:30 pm - Annie Saturday, November 30 at 2:30 pm - Annie Saturday, November 30 at 7:30 pm - Annie Warbucks Sunday, December 1 at 2:30 pm - Annie Warbucks

8 / CARMEL MAGAZINE / NOVEMBER 2019 / atCarmel.com

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SAUCE ON THE SIDE

N E W R E S TAU R A N T B R I N G S TA S T Y C A L Z O N E S TO C A R M E L Writer / Julie Yates . Photographer / Michael Durr

Ready for something different that will beat pizza fatigue? Newly opened eatery, Sauce on the Side, located at 12751 N. Pennsylvania Street, serves up calzones with innovative flavor combinations plus a seemingly unlimited capacity to customize them. As an alternative to traditional pizza, calzones are an Italian specialty made from a circle of dough folded in half, stuffed with fillings and baked until the outside is crispy. And, as the name indicates, sauce is served on the side. Carmel is the first site for a Sauce on the Side franchise in Indiana. The St. Louisbased company began in 2012 when three friends, Ryan Mangialardo, Brendon Maciariello and Dan Porzel decided to sell calzones. Their initial shop became so popular that by 2016, they expanded to three locations. They began to offer franchising opportunities in 2018. Tony Withouse, Director of Sales and Marketing, explains how the Carmel location came to be. “Partners Mike Hammond and Kels Watson were visiting St. Louis,” he says. “They happened to eat at a Sauce on the Side restaurant. They loved it so much they pursued opening a franchise as owner operators. “Sauce on the Side is different from the usual fast casual concept,” Withouse adds. “Instead of only being spoken to when ordering at the counter, employees are constantly interacting with customers while they are dining to make sure they have everything they need. And everything is made to order right then.” The menu features witty named calzones priced around $9.50. Some give a nod to television shows such as the Costanza which is filled with pepperoni, eggplant, roasted garlic, basil and cheeses or the Five-O consisting of pancetta, pineapple, red peppers and smoked cheddar. The Magic Carpet Ride is packed with a variety of mushrooms and the Which Came First contains both chicken meat and an egg yolk. A calzone with macaroni and cheese, The Cock-A-Doodle Noodle,

was shown on an episode of the Travel Channel’s Food Paradise. “The most popular is the Meet Me in St. Louie,” Withouse says. “It’s stuffed with lots of cheese, pepperoni and Italian Sausage. Everything is customizable. People can switch sauces or substitute different ingredients. Or they can build their own with the 75 different fillings and 12 sauces offered.” The menu also includes salads starting at $6 and desserts for $7. Italian and Caesar are listed but there are also unexpected options. Strawberry Fields is a mixture of greens laced with strawberries and feta. The Beets Me features golden beats. Caramel Apple Pie and Nutella Banana calzones will satisfy those with a sweet tooth.

drafts and wine. And we have our own delivery service. We use our own dedicated car.

“We like to support smaller, localized companies,” Withouse adds. “The craft sodas we serve come from Excel Bottling in Illinois. We serve local beers, featured

“Honestly, opening in Carmel has been way better than I expected,” he says. “I am constantly getting positive feedback. Catering is exploding as well. We are

looking forward to opening additional Indiana locations soon.” Sauce on the Side is open 10:30 a.m. to 10 p.m. Monday-Thursday, 11 a.m. to 11 p.m. Saturday and 11 a.m. to 10 p.m. Sunday. Call 317-669-0233 or visit SauceOnTheSide.com.

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YOUNG, ASPIRING CHEFS COOK UP SUCCESS AT SPROUTS COOKING SCHOOL Writer / Christy Heitger-Ewing Photography provided by Sprouts Cooking School

The idea was planted by a mom on a mission. A few years ago, Stephanie Drewry’s kids asked her to sign them up for a cooking class. After doing an exhaustive internet search, it became clear that no such thing existed. Drewry, who has a degree in elementary education and a love for cuisine, had an epiphany. “I was at that crossroads that moms go through where I knew my youngest would be starting kindergarten soon and I wanted something for myself,” Drewry says. “I thought, ‘What if I started a cooking camp for kids?’” In April 2015, Drewry launched Sprouts Cooking School, LLC, initially running it out of her home. She posted an ad on

social media, and almost instantly all six of her summer cooking camps filled up. Over the next year and a half, she estimates that 2,500 students came through her door. Drewry had such a solid customer base that in June 2017 she opened a storefront business on Hazel Dell Pkwy, and they remain Indiana’s only dedicated kid’s cooking school. “We do seven birthday parties a week, four weekly classes, and three weekend classes,” Drewry says. In addition, they run three summer camps (9 a.m.-noon, 1-4 p.m., and 5-8 p.m.).

and Tween (9-13 years). Ideas for themes often come from things students see on shows on Food Network, Netflix, YouTube, Twitch, and Hulu. This past summer, for instance, they had a theme based off of Cake Boss. Over a four-day span, students baked from scratch three two-layer cakes, including buttercream, Oreo, and unicorn cakes. “That was an intense camp,” Drewry says. “We used 216 sticks of butter that week!” Students learn everything from how to hold a chef ’s grip when chopping veggies to how to level when baking.

“Basically, we’re open forevermore,” Drewry says with a chuckle.

“We teach how to master dicing and mincing as well as how to properly space cookies so they come out the same size,” Drewry says.

Each camp has its own theme-based curriculum designed for one of three age groups: Tiny (3-5 years), Junior (6-8 years),

A key part to the class, and in many ways the biggest reward is that students get to eat what they make.

atCarmel.com / NOVEMBER 2019 / CARMEL MAGAZINE / 13

“We encourage adventurous pallets,” Drewry says, recognizing that especially younger students tend to be picky eaters. But that’s why they have a “no, thank you bite” rule in which every student must sample at least one bite of any given dish before turning it away. Drewry has found, however, that the more students try a food, the more likely they are to eat it again. “We hear all the time from parents, ‘I’m so shocked! I thought she hated that kind of food!’” Drewry says. The classes definitely awaken curiosity in the kitchen. “We send kids home with a recipe packet or links to recipes so that the education can continue at home,” Drewry says. While some students come to just have fun, other kiddos are driven by a passion for the work. In fact, some students’ families travel more than an hour each way on a weeknight to attend classes. Parents tell Drewry it’s because their children say they aspire to become chefs. “When I hear that, it gives me goosebumps,” Drewry says. It also gave her an idea — last month, she launched MemberChef,™ an exclusive new interactive skill-based culinary program for dedicated children age 6-13. The program, which is modeled after culinary school, invites students to attend four monthly 1.5 hour-classes, each concentrates on a specific skill. 14 / CARMEL MAGAZINE / NOVEMBER 2019 / atCarmel.com

“We’ll spend one class per week working toward mastering that skill,” Drewry explains. After four weeks, the class culminates with a family dinner where students cook for their parents to demonstrate what they learned. Teachers then present students with a custom-designed enamel pin they can display on their Sprouts Cooking School MemberChef™ coat. “Think of karate students who work their way up the belts,” Drewry says. “That’s similar to the pins. As they master a culinary craft, they earn a pin.” The cost is $149 per month, with a one-time $65 starter kit that includes student’s black chef coat, recipe binder, cut glove, and earned pins. This month, MasterChef Junior Live is coming to the Butler Arts Center where past contestants will participate in a live cook-off competition. The show invited Sprouts to partner with Butler and set up a demonstration booth. “It’s a huge deal to be asked! We’re excited!” Drewry says, a creative entrepreneur who loves cooking and trying new things. “I’m a hard worker and a mom who can look at a recipe and say, ‘A kid will eat this if I just modify the recipe.’ I truly didn’t expect this would become such a big business!” Sprouts Cooking School is located at 13190 Hazel Dell Pkwy Unit 100 in Carmel. For more information, call 317-688-7499, email info@ sproutscookingschool.com, or visit sproutscookingschool.com.

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Chef Jason Cornelius with his wife, Jamie

J O E L A Z Z A R A D E B U T S N E W F I N E D I N I N G R E S TA U R A N T W I T H C H E F J A S O N C O R N E L I U S AT T H E H E L M Writer / Josh Brown Photographer / Brian Brosmer

“Once we had the space, we came together on this idea of running a pop-up — something intimate and small,” Cornelius says. “Most restaurants you go to these days are overcrowded and you can lose that relationship of the dining experience. We want to make it a quaint, intimate and elegant experience.” The new restaurant is added space attached to the butcher shop and includes seating atCarmel.com / NOVEMBER 2019 / CARMEL MAGAZINE / 17

for up to 32 people. During the day, the space will be used as extra seating for the lunch crowd that flocks to Joe’s Next Door. During the evenings, the space will be utilized as a unique, fine-dining experience that hasn’t been available to Carmel patrons in the past. The concept is something Lazzara has thought about for a long time.

“We started thinking of this idea the day we opened Joe’s Next Door actually,” Lazzara says. “This has been the plan for several years.” Chef Cornelius will manage the chefs, menu and front of house operations. The restaurant’s goal is to rotate different chefs from all parts of metro Indy to give guests ever-changing tastes of their culinary strengths. The menu will be more tailored to a fine dining experience and include farmto-table dishes. The experience for guests will change month to month. There will be options for regular dining, but most weeks it will be special dinner events that guests will register to attend with friends and family. One month could be a wine dinner event, the next could be a live cooking demonstration and dinner. The dinner events concept is what makes Apron so unique. “The idea is to have chefs come in with their own menus, prep onsite, and with our extensive Joe’s customer list we will fill the tables,” Cornelius says. “It will be a friendly atmosphere. It will be more personal here. I think chefs will appreciate getting out of their day to day environment and flexing their culinary muscles. We will do pop-up dinners, private events, wine pairings — that isn’t really being done anywhere else. We will also have opportunities to teach our guests how to cook as well.” “The limited availability makes this unique,” Lazzara adds. “This is not initially going to be a seven-night a week dining experience. It is a unique experience that night for 32 people and will feature our inhouse culinary expertise and our ability to showcase Chef Jason’s talents. We want to continue to bring Carmel even better food and dining options. On off nights, I’d expect the community to want to use the space for catered events like small rehearsal dinners, wedding and baby showers and more. Our menu options will be very flexible as well.”

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Over the years, Lazzara has seen immense support from the Carmel and surrounding communities. That support, he says, is crucial to any success he’s had along the way. 18 / CARMEL MAGAZINE / NOVEMBER 2019 / atCarmel.com

atCarmel.com / NOVEMBER 2019 / CARMEL MAGAZINE / 19

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“It really has meant everything,” Lazzara says. “When we first opened Joe’s we knew we’d need community support to survive. The volume of that support has surprised every one of us. We’ve become integrated with the community. We’ve attended customer’s funerals, have had customers come in on their wedding days, you name it. We have a current employee who was only two years old when their family first started shopping at Joe’s.” Already, guests are asking about his newest concept. Apron is set to officially open in November and Lazzara and Chef Cornelius are excited to deliver the experience to the community.

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“Our regulars here at Joe’s are excited and have been asking us how much longer till Apron is open,” Cornelius says. “I am so excited to come out of my shoes and show guests what we can do with plates.”

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“This is something we have been planning for so long,” Lazzara adds. “I’m excited for our employees too and to grow our culture. I think this is going to bring a unique perspective every time we have events.”

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Apron is located at 111 W Main St. Suite 120 in Carmel. For more information on the restaurant and upcoming events, visit joesbutchershop.com and sign up for their weekly newsletter to stay in the know for upcoming pop-up dinners.

HUMANE SOCIETY FOR HAMILTON COUNTY FIGHTS TO GIVE CATS & DOGS A SECOND CHANCE AT LIFE Writer / Annelise Hanshaw Photography Provided by Humane Society For Hamilton County & Annelise Hanshaw

Some say Keira is a liability. Really, she is a purebred Dogue de Bordeaux, a breed name that makes her sound worthy of the fanciest pedigree. But her breeder was an amateur at best and led to Keira’s inability to walk. Keira was transferred to a rescue in southern Indiana that found itself overwhelmed at Keira’s needs. The staff called the Humane Society For Hamilton County for help, because not just anyone can take on a dog like Keira. For individuals and rescues in surrounding cities, the Humane Society For Hamilton County (HSHC) is a beacon for providing homes to animals. HSHC didn’t save Keira because she was purebred. The Humane Society doesn’t care about the dog’s status, only its potential for companionship.

“If an animal can be treated, we’re there for them,” says Megan Bousley, marketing and communications specialist. The Humane Society pays an average of $225 in medical fees per animal, a number kept low by volunteer veterinarians. Then, it costs around $13 per day that an animal resides in the facility. The average stay is 27 days. Funding from Hamilton County municipalities provides 20% of the annual budget or around seven days shelter for each animal. The rest is fundraised through the website and various events. Bousley puts together annual events as well as partnership events. She says it seems like there’s an event every weekend during the warmer months. There’s a 5K race and a concert called Woofstock each fall, a wine tasting in the spring and a gala for the holidays. This year’s Tinsel & Tails gala is Nov. 21. atCarmel.com / NOVEMBER 2019 / CARMEL MAGAZINE / 21

Staff dresses to the nines and lays a runway for pets and their new owners. Bousley says it’s gratifying seeing favorite successes strut their stuff. Tinsel & Tails also showcases the HSHC’s program Pets Healing Vets. It pairs war veterans suffering from post-traumatic stress disorder with therapy animals. The program pays for the pets’ expenses for the animals’ lifetime. “We try to remove the barrier of cost for the veterans because healing is so important,” Bousley adds. “We see the animals heal as well.” Animals come to the Humane Society from a variety of places. They can be surrendered by their owner, picked up as a stray, rehomed by law enforcement or rescued from cruel conditions. “It’s an emotional job but for most of us, it’s the best job we could ask for,” Bousley says.

The staff schedules enrichment, from cuddle time to long walks, for the animals. If the dog or cat needs more help, HSHC provides training, daycare and foster care. Each cat must properly use a litter box, and dogs must pass a temperament test before they are considered ready for adoption. This way, they’re ready for their forever home. HSHC is surely ready with programs and lots of love for every animal looking for a home, but the Humane Society itself is looking forward to its next location. HSHC will move from Noblesville to Fishers once the new facility is built. They are set to start building this spring, but President and CEO Rebecca Stevens says fundraising is ongoing. The new building will be able to hold more than 200 animals. It will have indoor and outdoor kennels for dogs to enjoy and walking paths for dedicated walk times. To cut back on the spread of disease, there will be better isolation for sick animals, too. There’s a space for educating the community planned as well. The Humane Society currently visits elementary schools for awareness but can’t currently have sessions in house. The current space packs a punch, as it manages to serve the whole county. But as more animals fill the kennels, HSHC is eager for room to grow. This way, it can take in a lot more animals other organizations can’t handle. It’s not rare for rescues to turn to HSHC for help, like in Keira’s case. In addition to serving Hamilton County, the Humane Society helps provide homes to pets others deem too difficult. The Humane Society For Hamilton County is located at 1721 Pleasant St. in Noblesville. For more information, visit hamiltonhumane.com or give them a call at 317-773-4974 for more information.

WAYS TO HELP Volunteer

Foster

Fostering animals frees up space. Foster homes get supplies provided and are able to accept or deny each request.

Donations

Monetary and physical donations are welcome. Visit hshcwishlist.com to send the needed items to the Humane Society through Amazon.

Adopt

If you’re ready to add a pet to your family, look into rescuing. Applications are available online or in person.

22 / CARMEL MAGAZINE / NOVEMBER 2019 / atCarmel.com

to people they know and love.

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Located on Zionsville’s famous brick Main Street, Art IN Hand is a 20-year-old cooperative gallery where artistic talent is nurtured, showcased and promoted. The gallery is owned, operated and staffed by a community of 23 local artists, several of whom are also juried members of Indiana Artisan, a statewide organization that recognizes high quality artists from across Indiana. Art IN Hand offers a wide array of unique artwork, including paintings, prints, photography, handmade jewelry, decorative and functional pottery, glass, wearable fiber and woodworking. Community involvement is also a focus, and for several years the gallery has partnered with local schools to showcase student artwork, featuring a different school each month beginning in October. Art IN Hand also donates proceeds from its annual September silent auction to benefit local animal rescue organizations. A member of Zionsville’s Chamber of Commerce, the gallery is proud to be a part of a unique downtown community. On November 7, Art IN Hand will display a tree of holiday ornaments, all handcrafted by the artists and something patrons look forward to each year. The gallery’s inventory is ever-changing, and offers fine art for home and office, as well as one-of-akind gifts. Art IN Hand is located at 211 S. Main Street in Zionsville and is open 7 days a week. Give them a call at (317) 733-8426 or visit online at artinhandgallery.com. atCarmel.com / NOVEMBER 2019 / CARMEL MAGAZINE / 25

Mackenzie Kirk, age 18, and Josie Kirk, age 13.

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26 / CARMEL MAGAZINE / NOVEMBER 2019 / atCarmel.com

Writer / Annelise Hanshaw Photography Provided

The Kirk household has a unique Christmas tradition. Parents Jeff and Stephanie watch their daughters chassé across the stage clad in leotards and listen to the swells of the Indianapolis Ballet Orchestra. “The Nutcracker” is a family affair with hours of dance classes at the Indianapolis School of Ballet and practice sessions in the family’s basement leading to the daughters’ success.

back to dance class when she was about 13. Since then, the girls have formed a stronger bond.

Carmel sisters Mackenzie Kirk, age 18, and Josie Kirk, age 13, share a passion for ballet — and they’re quite good at it too. Their “They’re five and a half years apart, but you dedication has led to opportunities to travel, wouldn’t guess it because they have this learn and bond together. But just like ballet, passion in common,” Stephanie says. life is a balancing act. Josie says she and Mackenzie talk about Josie has been dancing since she was three things only dancers can understand, years old. Mackenzie tried a tap class as bringing them closer and closer. a preschooler, but she only remembers “Despite being five years apart, she never performing with loose shoelaces. She tried fails to inspire and motivate me,” Mackenzie other sports and activities before coming says. “Performance-wise, especially in ‘The

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Nutcracker,’ I loved watching my sister evolve from year to year as Clara.” Josie was just 10 the first time she got on stage at the Murat Theatre at Old National Centre as the narrator Clara in “The Nutcracker.” Perhaps it’s made easier by having a sister onstage too. She says she naturally fell into character when the performance started. “To perform with an orchestra and with professional dancers was a dream come true,” Josie adds.

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Mackenzie joined a professional division of the Pacific Northwest Ballet in August. She moved into her first apartment and is exploring the area when she’s not dancing or studying. “It is a huge adjustment, but I am very lucky to be living amongst many of my peers in the same apartment complex,” Mackenzie says. “We are all learning to ‘adult’ together.” Josie is getting a taste of adulthood even as a young teenager. Just like her sister, she attends the School of American Ballet’s summer program where she lives in The Juilliard School’s residence hall and learns in the Lincoln Center for the Performing Arts. It may seem scary to have a daughter away in New York City for five weeks, but Stephanie has confidence in the program and her daughter. “There are so many things children nowadays get instant gratification from, like social media, but ballet is such a slow, slow building process,” Stephanie says. “That consistent hard work is what I’m most proud of.”

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Mackenzie and Josie head to class six days per week and often have had those classes together. Now that Mackenzie has begun her professional studies in Seattle, Josie has to transition from being a duet to a solo ballerina at home. “Performing with Mackenzie in The Indianapolis School of Ballet and Indianapolis Ballet productions has

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been an amazing experience that I’m sad has come to an end, but I’m thankful for all the opportunities we have had and experiences we have shared,” Josie says. Mackenzie’s move to Seattle marks a transition, but it is hardly the last. Ballet may remain in the sisters’ lives. But even if it doesn’t, the art has helped them mature. “Ballet is an ever-changing process that has taught me to be flexible, disciplined and driven to meet its demanding standards,” Mackenzie says. “It has prepared me for any future I choose to find, whether it be in ballet or not.” Whether stretching into an arabesque or settling into a new city, ballet has helped the Kirk sisters grow. Their family welcomes the sight of them performing together on stage or just watching ballet videos in the kitchen.

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