Zionsville Magazine August 2017

MAGAZINE

AUGUST 2017

A TASTE OF CHICAGO RUSH ON MAIN BRINGS CHICAGO-STYLE EATS TO ZIONSVILLE

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EDITORIAL MANAGER Josh Brown

TASTE OF CHICAGO: RUSH ON MAIN BRINGS CHICAGOA STYLE EATS TO ZIONSVILLE

For the past 12 years, Crown Point native Jeff Sepiol contemplated opening his own Chicago-style restaurant to celebrate the type of food he grew up on — savory Italian beef sandwiches, Polish sausages, chili cheese dogs and the like. A 22-year veteran of the restaurant industry, Sepiol’s career had brought him and his family to many different cities but none seemed optimal for the venture.

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AUGUST WRITERS

Carrie Petty / Christy Heitger-Ewing Jon Shoulders / Matt Keating Matt Roberts

AUGUST PHOTOGRAPHERS Amy Payne / Brian Brosmer

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6 A Taste of Chicago: Rush on

Main Brings Chicago-Style Eats to Zionsville

10 Boilermakers Look to Bounce Back: New Purdue Head Football Coach Jeff Brohm Talks Upcoming Season

13 Eyeing a Big Ten Championship:

New IU Head Football Coach Tom Allen Talks Goals for 2017 Season

20 August’s Luckiest Hoosier Alive: Erika Mulroney

22 Martha Stewart Left Her Mark on My Garden

25 Get the Scoop: Zionsville Ice Cream

The Zionsville Magazine is published by Towne Post Network, Inc. and is written for and by local Zionsville area residents. Magazines are distributed via direct mail to more than 10,000 Zionsville area homeowners and businesses each month.

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Shop Serves Up Delicious Treats

28 The Salty Cowboy Tequileria

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17 Free to Breathe: Daughter Runs Free to Breathe 5K in Support of Her Father and Lung Cancer Research

atZionsville.com TownePost.com atZionsville.com / AUGUST 2017 / ZIONSVILLE MAGAZINE / 5

A TASTE OF CHICAGO RUSH ON MAIN BRINGS CHICAGO-STYLE EATS TO ZIONSVILLE

Writer / Jon Shoulders Photographer / Brian Brosmer

For the past 12 years, Crown Point native Jeff Sepiol contemplated opening his own Chicagostyle restaurant to celebrate the type of food he grew up on — savory Italian beef sandwiches, Polish sausages, chili cheese dogs and the like.

A 22-year veteran of the restaurant industry, Sepiol’s career had brought him and his family to many different cities but none seemed optimal for the venture.

After relocating to Zionsville from Louisville in 2010, the pieces immediately started falling into place for Sepiol’s culinary dream. He became friends with Johnny Vargo, a neighbor and a fellow native of northwest Indiana (an area often referred to as the Region) who shared his fondness for Chicago food and culture, and the two began discussing the possibility of opening a Chicagoland-influenced eatery right in Zionsville.

“Zionsville was really the catalyst for me,” Sepiol recalls. “Johnny and I live in the same neighborhood, and our kids are the same age and are friends. Both of our families love it, and with the restaurant idea we wanted to provide the same type of hospitality the city has given us since we moved here.”

In February of last year, while searching for the right spot to purvey the Windy City dishes they remain passionate about, Sepiol and Vargo visited a unique downtown space at Main and Oak streets and knew they’d found the right location. By the time June rolled around, Rush on Main was up and running.

“We’re lucky in that we have an interior that is really unique with exposed beams and bricks — it feels like a Chicago pub,” Sepiol says. “That helps.

There’s not too many people doing this type of food in central Indiana.”

Rush on Main’s Italian beef, fish tacos, Bavarian pretzels and burgers have been among its most popular dishes as the restaurant embarks on its second year of operation. Sepiol plans to continually add and subtract items seasonally to keep things fresh for customers and occasionally feature live acoustic music.

“Our burgers are a huge seller — nobody around here is really doing anything like it,” Sepiol says.

“They’re the burgers we ate as kids, so we try and replicate them here. We smash them on a flat top and get them crispy and that draws a ton of flavor to the surface of the burger.”

Sepiol and Vargo drew on a few legendary Chicago eateries like Portillo’s and Al’s Italian Beef for inspiration, and carefully selected their staff members to provide a welcoming ambience.

In a world of change, our focus is steadfast.

“Finding good people to work here was our biggest concern from the start. The people that work here make people who come here feel important and special,” Sepiol says. “I think that’s helped to create a little bit of loyalty. It’s a space where families can bring their kids, and they can be themselves. They can be quiet or they can be loud. We’re a laidback, be-yourself type of place.”

Sepiol and Vargo are currently working with a developer to launch a second restaurant location in Brownsburg by 2018, and the partners plan to retain Rush’s focus on fresh, authentic Chicago-style dishes.

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“The beauty is our volume allows us to do everything from scratch, in-house every day,” Sepiol says. “The bigger you get the harder that is to do, and it becomes a different product. Our signature dishes have to be perfect every time. No matter what happens in our future, we’re always going to have a restaurant that has a size that allows us to continue to do it that way.”

For additional information on Rush on Main, call 317-344-2416 or visit rushonmain.com.

8 / ZIONSVILLE MAGAZINE / AUGUST 2017 / atZionsville.com

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BOILERMAKERS LOOK TO BOUNCE BACK NEW PURDUE HEAD FOOTBALL COACH JEFF BROHM TALKS UPCOMING SEASON Writer / Matt Roberts Photography provided by Purdue University Athletics

Over the last 10 seasons, Purdue football has won 35 games and made two bowl appearances (both losses). In the last four years, the team has scraped together an average of two victories. Maybe most disturbing, Purdue hasn’t beaten arch-rival Indiana since 2012.

Several pre-season polls anticipate more of the same, projecting only a couple of wins for the Boilermakers in 2017.

New Purdue head coach Jeff Brohm isn’t promising any miracles, but optimism is again stirring in West Lafayette.

Brohm played college football at Louisville, where he was a three-year starter at quarterback. After graduation, he spent seven seasons in the NFL with stints at Cleveland, “We want to field a team that’s competitive Denver, Tampa, San Francisco, Washington and fights to win every game,” Brohm says. and San Diego. When his playing days “Purdue is a place with great academics, ended, Brohm served as an assistant coach and West Lafayette is a great college town. at Louisville, Florida Atlantic, Illinois, UAB People are starving for success, and they and Western Kentucky before his selection as want to see the football program step up and head coach at Western. do well.

Brohm’s teams won 30 games over three seasons at WKU, including a pair of bowl “We need to deliver.” victories. His 2016 team led the nation in INDY METRO / AUGUST 2017 / TownePost.com

scoring at over 45 points per game while Purdue was averaging under 25. The “Cradle of Quarterbacks” may see a return to lofty scoring levels at some point, but for now the coach sees his defense as being a bit ahead of the offense.

“Our running backs and tight ends are probably going to be our strengths on offense,” he says. “We have to continue to get better on the offensive line and build some depth. At quarterback, we must be more consistent.

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“I’m probably a little more optimistic on defense. But once we get past the first team, we’re not where I’d like to be depth-wise.”

Brohm has been busily recruiting freshmen, but he’s also added immediate help with some graduate transfers. Josh Okonye is a versatile defensive back from Wake Forest, and wide receiver Corey Holmes will have two seasons of eligibility after graduating from Notre Dame. Despite the recent seasons of futility, Brohm believes Purdue can attract high-level student-athletes.

“We have a lot to offer at Purdue,” he says.

“The academic reputation, the Big Ten conference and the opportunity to play against the best teams in the country. And, to be honest, playing time. We don’t have the depth we’d like, so a guy can come in and be a difference-maker.

“I think we’re making strides,” he adds.

“It’s just going to be a matter of getting out there and competing, keeping guys healthy, getting a little momentum and maybe winning a game we’re not supposed to.”

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EYEING A BIG TEN CHAMPIONSHIP NEW IU HEAD FOOTBALL COACH TOM ALLEN TALKS GOALS FOR 2017 SEASON

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Indiana University Head Football Coach Tom Allen didn’t come to his job in the usual way. He joined the IU staff in 2016 as defensive coordinator after serving in the same role at South Florida. Within days of the end of the 2016 season - and only weeks before IU was to appear in the Foster Farms Bowl - he was selected to replace Kevin Wilson.

“When you take a job you’re not usually trying to get ready for a bowl game in the next month,” Tom Allen says. “Even though there was a lot of uncertainty, guys locked arms and stepped up.”

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The Indiana native not only had to coach his team through a bowl game, but try to hold on to the recruits who had already committed to IU and assemble a staff of assistant coaches.

“Right after that, recruiting became the focus, and during the same time, we were putting together a staff,” Allen says. “It really did (turn out well). I think it helped that I was here before. We only lost one player who had committed. You never know how that’s going to work out.”

The IU defense made huge strides in 2016, reducing the number of points yielded per game by over 27 percent.

Allen believes his defense still has room to improve.

“We really did have dramatic improvement (last year), but I want to be a top 25 defense this year,” he says. “We just have to build on that momentum. Red zone defense is an area we have to focus on. We forced field goals, but we didn’t block many, and last year we didn’t finish (games) as well as I’d like to.”

The coach was heavily involved in recruiting last year, but one newcomer is especially familiar. Freshman linebacker Thomas Allen from Tampa Plant High School signed with his father’s team last summer. The younger Allen reportedly received offers from Rutgers, South Florida and other Division I schools, and was listed in the top 100 linebackers nationally. Coach Allen admits that it’s sometimes a struggle not to blur the lines between coach and father.

“It can be hard to separate,” he says.

“I mean, he’s still your son, and you find your eyes going to him. So, that’s something you just have to focus on.”

Both Allens will be trying to raise the bar for Indiana University football in 2017. The program has frequently slipped into the shadow cast by men’s basketball, but Coach Allen means to change that.

“Our objective is to contend for a Big Ten championship,” he says.

“We don’t have a strong history. We haven’t won a bowl game since before our players were born. We have to start winning them.”

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Free to Breathe

DAUGHTER RUNS FREE TO BREATHE 5K IN SUPPORT OF HER FATHER AND LUNG CANCER RESEARCH

Writer / Christy Heitger-Ewing

Tom Bowers had always been an active, healthy guy, so he was frustrated last fall when he developed a cough he couldn’t shake. Suspecting pneumonia, he went to the doctor, only to learn that there was a spot on one of his lungs. He was prescribed an antibiotic and sent on his way. A month later, a CT scan revealed the spot was still there.

Tom’s daughter, Kathy Oneacre of Lawrence, was visiting her parents near Cincinnati, Ohio, over the Thanksgiving

holiday. While at a Christmas tree farm searching for just the right Fraser Fir, Kathy’s mom dropped a bomb on her.

“Your dad’s getting a PET scan tomorrow because a CT scan showed something that could be cancer,” she said.

Being a principal medical writer with iVentiv Health Clinical, Kathy knew how to read the CT report. The results made her stomach churn.

“It was clear that the PET scan was for confirmation,” Kathy says. “Dad had cancer.

TownePost.com / AUGUST 2017 / INDY METRO

Still, I was optimistic, thinking that since it was only in one lobe, he could have the lower lobe removed and carry on with his life.”

But then doctors found another spot on the opposite rib, which they biopsied, and just before Christmas Tom was diagnosed with stage 4 lung cancer. It was shocking because though he had once been a smoker, he had quit 35 years ago.

Starting in January, Tom had three rounds of chemo, a CT scan, another round of chemo and a PET scan. Both showed that

the tumor had shrunk. After a three-week break, he endured another series of chemo treatments, and a CT scan detected that the tumor was even smaller. He’s now on a three-month break and will resume chemotherapy in September, which happens to be the same month as the 5th Annual Indianapolis Free to Breathe Run/ Walk 5K. Following her dad’s diagnosis, Kathy, a lifetime runner, did a search to see if there were any races near her that supported lung cancer research. She found one in Fort Harrison State Park on September 24 and sent an email to the event coordinator letting her know that she was interested in volunteering.

“I thought maybe I could help out at the water station or something,” says Kathy, who promptly received a response to her email, asking if she would be willing to chair the entire event.

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Although she felt a little overwhelmed and underprepared, she agreed because she was passionate about doing something to honor her father and others who suffer from lung cancer. She immediately began brainstorming ways to increase registration. One way she thought she might draw more runners is by adding timing of the 5K for those who want it. She also plans to invite an oncologist to speak to the crowd and hold a one-mile “kids dash” for aspiring younger athletes.

took pulmonary tests to determine if his lungs were strong enough to endure the treatments. He passed with flying colors.

Not that this remotely surprised Kathy.

“When he had a port put in his shoulder last spring, his first question was, ‘Can I still play golf?’” she recalls. “He goes about his day the way he always did. He’s still got the

Because this marks the event’s 5-year anniversary, Kathy hopes to see registration at or above 500. She knows the camaraderie that exists in the running community because she’s been a part of that community for so long. Years ago, she and her dad ran together in road races in Indiana, Ohio and Tennessee (where her parents once lived).

“We used to do a lot of Turkey Trots and Jingle Bell Runs — things like that,” Kathy says. “We’re a sports family.”

Kathy and her husband, Todd, their daughters Savannah (21) and Katie (18), and son Colm (12) are all super active, taking part in soccer and gymnastics mostly, though she says her youngest is the real runner in the family. Last year Colm ran Indy’s Mini Marathon in an impressive 1:43.

On September 24, Tom plans to walk the Free to Breathe 5K and Savannah will travel home from college to walk beside her grandfather, who, at 77, has yet to slow down. Three mornings a week he rises at the crack of dawn and heads to the gym. He also mows the lawn, works in his backyard and even volunteers to help with construction projects for Habitat for Humanity.

Prior to starting chemotherapy, Tom TownePost.com / AUGUST 2017 / INDY METRO

mind of a high school football player.”

Pushing forward. Loving life. Breathing freely.

To register for September 24’s Free to Breathe Run/Walk, visit participatefreetobreathe.org. For more information, contact Kathy Oneacre at oneacre@sbcglobal.net.

AUGUST'S LUCKIEST ALIVE Erika Mulroney

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DOWN BUT NOT OUT Writer / Christy Heitger-Ewing

Erika Mulroney had just finished facilitating a class at her church on the evening of June 2, 2016, when she turned down a back hallway of the church, blacked out, and collapsed, face-first, on the floor. Because of the layout of the building, her body was out of the line of sight for most anyone who happened by.

Thankfully, a security guard (a person there to lock up) used the restroom near that hallway. When he saw Erika, he immediately rushed to her side, checked for a pulse and panicked. Unable to detect a heartbeat, he ran to find help.

“Come quick!” he gasped. “I think Erika may be gone!”

“What do you mean gone?” someone asked.

“I found her passed out and she’s not breathing!” he said. “I’m not sure if she’s alive.”

As it turned out, several of the members who had just taken the evening class had not yet left the building. Two of them were nurses and one was a firefighter. They, along with Erika’s husband, Kirk, raced to perform CPR and administered the AED (Automated External Defibrillator).

“They shocked me with the AED equipment once prior to the fire department arriving and again right after they got there,” says Erika, 36. “I was told that several times I flatlined and they lost me — once in the church and again in the ambulance. But both times they got me back.”

Ultimately, Erika was transferred to St. Francis Hospital for care where physicians cooled her body to 93 degrees in an effort to preserve her organs and brain for a period of time before bringing her back to normal temperature. Thankfully, Erika handled that

procedure well and didn’t sustain any seizures. She was in ICU and on a respirator for 10 days. On day 17, she had an implantable cardioverter defibrillator put in, and on day 19, she was released to go home.

“The astounding thing is that I have minimal, if any, residual damage to my mind,” Erika says. “I have a few memory issues and that frustrates me because I used to be great with people’s names and phone numbers. But I can’t complain. For all intents and purposes, I’m whole and healed.”

Her family learned, through results from a blood draw, that Erika had suffered sudden cardiac arrest caused by a small microvascular clot. Beyond that, they really have no answers as to why this incident occurred. All she knows for certain is how grateful she is to be alive, to still be a wife to Kirk and a mother to their 5-year-old son, Brooks.

Though he is too young to really understand what happened to his mom a year ago, whenever they drive by St. Francis, he points to the building and says, “That’s Mama’s hospital!”

With no heart disease in the family, it really does seem a fluke that Erika would suffer cardiac arrest.

Though she, herself, has no way of knowing how long she was unconscious, church surveillance tapes reveal that Mulroney was passed out for 5-7 minutes before anyone noticed her. Her friends, husband and emergency workers then proceeded to work on her for 20 minutes before being loaded in the ambulance. So, the fact that she didn’t suffer brain damage is nothing short of a miracle.

“We definitely feel like my survival was a miracle,” Erika says.

“God saved my life, and I’m really glad to be here. To say that I am lucky to have survived is an understatement. The fact that I suffered very few mental and physical disabilities after the event is astonishing. I definitely think I am the luckiest Hoosier alive!”

M A R T H A S T E WA R T LEFT HER MARK ON MY GARDEN Writer / Carrie Petty

Dimes, Healthy Baby Campaign.

I stoop impatiently by the book-signing table. Waiting my turn. Loaded-down with ever possible book of ‘hers’ I owned. It felt surreal. I had devoured every magazine Martha Stewart had ever published, and now I was going to meet her! This was so very long ago, but it feels like yesterday, that a woman from Connecticut would instill a deep love in me for everything gardening and entertaining.

She said, “Yes!” We raised well over a $125,000 that year for babies in Indiana. I was the Managing Editor for Indianapolis Woman Magazine, we were the title sponsors, and this was my introduction into philanthropy. I was eight months pregnant with Reily, our first, a working Mom and Chris and I were building our first home.

Life was busy, and I didn't even have a garden yet.

After that day in Louisville, Kentucky at her lecture and book signing, I contacted her people in New York to ask if Martha would come to Indianapolis and do a fundraiser luncheon for the March of

My first garden had not even been designed, but our new home in the Geist area would soon be my green thumb’s haven. Martha Stewart can be blamed for my poorly manicured hands and muddy boots. But INDY METRO / AUGUST 2017 / TownePost.com

through her love of growing things grew my love of sharing ideas with you all, and helping people, ‘Grow a Beautiful Life!’

August is a great gardening month in Indiana. Our farmer’s markets are full, our days are long and we still have summer nights for entertaining outdoors. Martha Stewart’s book, Entertaining with Martha, is a great reference book for setting a beautiful table outdoors and using what you have growing in the garden for a tremendous dinner party! Hosting a well-put together dinner party is something everyone should do once.

Not only did Martha’s books teach me the art of growing fine herbs, making

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homemade potpourri and harvesting honey from local bees, she reaffirmed my deep love and the importance of homemaking and family traditions.

Sometimes these things feel like a lost art, but with the reemergence of ‘farm to table’ trends, we Americans are gathering together like never before.

“I hope to show that there are many ways of entertaining and that each ultimately depends not on pomp or show or elaborate teachings, but on thought, effort, and caring-much like friendship itself.” Martha Stewart

• H arvest flowers for drying to use in fall arrangements • Cut back deteriorating perennials • Remove faded foliage from Daylilies • F eed annuals in containers and deadhead • Scrub grill clean • C lean garden bench and restock with fall supplies

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In August my Basil is rampant, a pasta dish with homemade Pesto may be a good call. Or grilling organically raised chicken breast on the grill and topping with homemade herb butter is a perfect accompaniment to a farm fresh salad with Indiana tomatoes.

There are tons of Parsley to harvest for topping any dish, and the thyme is flowering now and looks lovely in a fresh fish dish.

This is not only the month for our Indiana State Fair participants to show off their homespun magic, but it is a good month for us to gather together and give some serious thanks for this great State of ours. Indiana is abundantly producing some of the best produce in the Nation, get out there and enjoy it!

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Some insurance companies offer discounts on Homeowner’s Insurance. Please consult your insurance company. Photos are for illustrative purposes only and may not reflect the exact product/service actually provided. Licenses: AL-17-1104, AZ-ROC217517, AR-2008-0014, CA-ACO6320, CT-ELC.0193944-L5, FL-EC13003427, DC-602513000006, GA-LVA205395, ID-ELE-SC-39312, IL-127.001042, KY-City of Louisville: 483, LA-F1082, LA-F1914, LA-F1915, 225-960-6301, ME-LM50017382, MD-107-1626, MA-1355C, MI-3601205773, MN-TS01807, MS-15007958, MT-247, NV-68518, NJ-Burglar Alarm Business Lic. #34BF00021800, NM-353366, NY-Licensed by the N.Y.S. Dept. of State UID#12000317691, #12000286451, NC-1622-CSA, OH-53891446, OK-1048, OR-170997, Pennsylvania Home Improvement Contractor Registration Number: PA022999, RI-3582, TN-1520, TX-B13734, ACR-3492, UT-6422596-6501, VT-ES-2382, VA-115120, WA-602588694/PROTEYH934RS, WV-042433. 3750 Priority Way South Dr. Indianapolis, IN 46240 ©2017 DEFENDERS, Inc. dba Protect Your Home DF-TPN-HP-D2799-0817-V1

INDY METRO / AUGUST 2017 / TownePost.com

GET THE SCOOP ZIONSVILLE ICE CREAM SHOP SERVES UP DELICIOUS TREATS

Writer / Matt Keating Photographer / Brian Brosmer

Elizabeth Demaree, co-owner of The Scoop Ice Cream and Treats, 305 South Main Street, Zionsville, says there is a positive message behind the name of her business.

“Well, some may not know why our ice cream parlor is called The Scoop,” Demaree says. “Yes, we have scoops of ice cream, but the naming of The Scoop was more a play on words relating to media terminology.

This is how we coined our signature creations — Talk of the Town, Brownie Down Low, Peanut Butter Publications. The media is increasingly present today, and the general tone has been negative.

“I was tired of hearing myself say, ‘I’m sick of negative media. So, on June 23, 2014, The Scoop was opened to make a positive change in our community.”

Demaree has a Scoop Ordinary Hero Award to recognize people doing good things to help others.

“The award’s main objective is to

recognize those who have made a positive impact on others, and to scoop about it,” Demaree says. “The response has been amazing. Nominations have been coming in many forms, from all ages and from all over the country.”

If the nomination is not selected in the month it was received, it still can win in upcoming months.

“It is not uncommon to see tears of joy as the recipients learn they have been chosen as our hero of the month,” Demaree says.

“As our customers enjoy a delicious scoop of ice cream, they can also learn a little scoop about someone at the same time, possibly a complete stranger.”

The essay submission, along with a picture of the hero, is posted on the counter where customers can see it as they enter The Scoop.

“Through the Ordinary Hero award, we have been able to recognize the kindhearted people in our community, as well as generate proceeds that help others outside of our community,” Demaree said.

The Scoop recently celebrated its third anniversary on June 23. It is co-owned by Demaree and her husband, John.

“Everyone who comes in here loves the building, which is from the late 1800s,” Demaree says. “We wanted to preserve it for our town and turn it into something special.”

Demaree has lived in Zionsville for 40 years.

She says The Scoop has been a special place for her, especially after losing several family members, including her father and mother.

“Creating something positive in honor of them seemed to be a natural response.

Opening The Scoop helped me transition through the grief process,” she says.

The Ordinary Hero for each month gets to choose their favorite ice cream flavor, which is named after them for the month, and their favorite charity. Ten percent of the monthly The welcoming Demaree oversees the entire proceeds from this flavor are donated to the fun and uplifting business. A wide selection of high quality ice cream is offered. Playing hero’s charity of choice.

26 / ZIONSVILLE MAGAZINE / AUGUST 2017 / atZionsville.com

board games and doing weekly brain teasers are just another way The Scoop involves their customers.

Demaree said The Scoopers, the store employees, are the number one reason The Scoop is what it is today.

“I can teach anyone to teach scoop ice cream, but I can’t instill their morals and values,” Demaree says. “These kids are leading our futures, and I couldn’t be more proud and honored to have such a fine crew.

They are a very creative bunch, and they work hard.”

The Scoopers have been helping get their tasty treats out to the community via ice cream vending carts.

“We have been to Lions Park, The Broad Ripple Art Fair, graduations and weddings,” Demaree says. “It’s been a great way to get out and meet new customers and spread the happiness.”

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atZionsville.com / AUGUST 2017 / ZIONSVILLE MAGAZINE / 27

The Salty Cowboy Tequileria Rustles Up Tasty Mexican Food

Writer / Matt Keating Photographer / Amy Payne

positive feedback has made everyone happy here.”

It’s not uncommon to see a long line of customers waiting to get into The Salty Cowboy Tequileria, a highly popular restaurant at 55 East Oak Street, Zionsville.

The Salty Cowboy, owned by Shari Jenkins, opened in August 2015 out of a renovated house and has been a big hit ever since.

Jason Hughes, general manager of The Salty Cowboy, is always happy to see a line of people waiting to get in.

“It’s walk-in only, and we always have a nice crowd, particularly on the weekends,” Hughes says. “We have had a lot of repeat customers, which has been great. The

Hughes’ favorite dish at The Salty Cowboy is the guacamole.

“It takes a bit of effort, but it’s worth it,” Hughes says.

The Salty Cowboy has several “Dare to Double Dip” favorites including the queso dip, habanero queso dip, chips and salsa, 28 / ZIONSVILLE MAGAZINE / AUGUST 2017 / atZionsville.com

yucca fries and guacamole. Another popular starter is “The Trailer Park,” which is guacamole, salsa verde, queso and smoked tomato salsa.

Appetizers featured are The Ceviche, which includes pacific cod, shrimp, tomatoes, onions, cilantro, avocado and chips.

Cocktail De Camarones, a Mexican shrimp cocktail, Rojo Chicken Empanadas, with smoked Gouda, Texas caviar, sweet chili and mojo sauce. Guacamole Empanadas with Texas caviar, cilantro cream and habanero sauce. BBQ Pork Empanadas, and Dirty Fries, with smoked pork, queso, agave beer BBQ and jalapeños.

Jason Hughes, general manager of The Salty Cowboy.

“The nachos are another guilty pleasure,” Hughes says. “They are delicious. When they dine out of the kitchen, a lot of people ask what they are.”

Nachos include The Classico, which contains smoked chicken, lettuce, jalapeño, sour cream, guacamole, Texas cavalier, pico de gallo and queso, Mama Sugar, with pulled pork, lettuce, pickled onions, agave beer, queso, sautéed poblanos, onions and salsa verde, The Willie Nelson, guajillo chile Rojo chicken, pickled jalapeños, sautéed poblanos and opinions, queso, pico de gallo and cilantro crema and The Dolly Parton, smaller but mighty nachos with guajillo

chile Rojo chicken, lettuce, queso, pickled jalapeños, pico de gallo, sautéed poblanos, onions and cilantro crema.

smoked pork or smoked beef, agave beer BBQ, sautéed poblanos, onions, fiesta rice, queso and salsa verde.

“The ‘Bangin Burritos’ have also been a huge hit,” Hughes says. “We have a lot of customers ordering those.”

Quesadillas include “The Sugar Shack,” with pulled pork, sautéed poblanos, onions, mex cheese, and agave beer BBQ, and “Cozumel,” with smoked Portobello, Texas caviar, sautéed poblanos, onions, mex cheese, topped with smoked jalapeño, pineapple salsa and cilantro crema.

“The Bangin Burritos” include “The Billy Goat,” with fiesta rice, sautéed poblanos, onions, beer black beans, goat cheese, queso, rojo sauce and salsa verde and chicken can be added. There is also a “Yard Bird,” with Rojo chicken, Texas caviar, fiesta rice, sautéed poblanos, onions and pico de gallo and “Tipsy Texan,” with atZionsville.com / AUGUST 2017 / ZIONSVILLE MAGAZINE / 29

Entrees include The BBQ sandwich, with brisket, pork or chicken, cole slaw and pickled jalapeños, The Cowboy Steak, an 8oz certified Angus Beef flat iron with

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Chimichurri sauce, sautéed poblanos, onions, beer beans and pico, Fajitas and Texas Lettuce Wraps.

The popular tacos are The Pink Taco, with a pink corn tortilla, battered pacific cod, cilantro crema, pickled onions, smoked jalapeño and pineapple salsa, The Cancun Oink, with pulled pork, agave beer BBQ, queso and pico de gallo, The Angry Jalapeño, a Rojo chicken, pickled jalapeño, queso fresco, habanero crema and cilantro.

“I love the tacos,” Hughes says. “They have also been very popular.”

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Hughes says it has been rewarding to see the restaurant do so well over the last two years.

“I’ve loved seeing the hard-working staff having a great night and getting good tips,” Hughes says. “They have been the backbone of the restaurant. The customers have really been amazing and have been completely excited about The Salty Cowboy.”

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Th Salty Cowboy also has burgers like The Mojo, a half-pound burger with guacamole, pico de gallo, tortilla strips, and mojo sauce and The Gigi, with guajillo cheese sauce, guacamole, white cheddar, and fried onions.

30 / ZIONSVILLE MAGAZINE / AUGUST 2017 / atZionsville.com

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The Salty Cowboy is open 4-10 p.m.

Tuesday through Thursday, 4-11 p.m.

Friday through Saturday and 4-9 p.m. on Sunday.

For more information, visit saltycowboytequileria.com.

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