What’s in a name?

We recently enjoyed Tastebud Tours’ 3.5 hour walking food tour of the “Magnificent Mile” in Chicago, IL. Real estate developer Arthur Rubloff gave the nickname to the city’s most prestigious residential and commercial thoroughfares in the 1940’s. Today, it’s Chicago’s largest shopping district and also includes fine restaurants, hotels, and skyscrapers.

We enjoyed the tour because it effectively showcased the history of the area and how food shaped, commemorated and celebrated that history. We ate Chicago style pizza, Chicago hot dogs and even sampled the Cheezborger, Cheezborger, Cheezborger (No Pepsi…Coke) from the Billy Goat Tavern. The experience got us thinking about Indiana originals. What restaurants are our icons? What foods were created here that shape, commemorate and celebrate Hoosiers? We would love to hear your thoughts! And Yes, We are aware of the pork tenderloin sandwich...check out all the websites dedicated to the Hoosier classic

It’s Summertime, Sweet Summertime!

As the number of warm days continues to increase, Indiana’s bountiful harvest is ready to consume! Early season rain and warmer temperatures this summer mean an early crop of tomatoes and cucumbers. We are already feasting on these tasty treats and wondering about your favorite ways to serve them. We entertain frequently in the summer and also attend Symphony on the Prairie, so we favor preparations that travel and hold well in warm temperatures. This recipe is easy to adjust seasonally based on the fresh produce you have on hand:



Quinoa Salad with Herbs & Fresh Vegetables



1 c. quinoa

2 c. water or stock (vegetable or chicken)

3 c. raw vegetables, chopped (our favorite combination is cucumbers, sugar snap peas, tomatoes, carrots, broccoli – all of which are in season right now)

1/8. Fresh herbs, minced (our favorite combination is chives, basil, thyme – all of which are in season right now)

1 c. salsa (we are using the last of what we canned in the summer of ’09)



Bring water or stock and quinoa to a boil in a medium saucepan. Reduce heat and cover to simmer 10-12 minutes, or until all liquid is absorbed. Pour onto a plate or pan and spread out evenly; chill. While quinoa cools, chop vegetables and herbs. When quinoa is cooled completely, place it in a large mixing bowl. Add vegetables, herbs and salsa. Season to taste.

Local Farmer Needs Your Support

When you know where your food comes from, you have the opportunity to build relationships with the producers who work so hard to grow and cultivate that food. John and Kelly own Seldom Seen Farms and offer fantastic produce through the Broadripple Farmers’ Market, Indy Winter Farmers’ Market and a CSA. Unfortunately, Kelly was struck by last lightning Thursday while working on the farm. Her husband, John was there and able to perform CPR while waiting for medics to arrive. Kelly is in critical condition in the Cardiac ICU at Methodist Hospital in downtown Indianapolis.



You can support the family during this time by patronizing their booth at the Broadripple Farmers’ Market. Also, many of the stands at that market are donating a percentage of their proceeds to Kelly’s care and offering the opportunity for direct donations. A great member of our community is in need, and beyond the traditional benefits of buying local, this time the importance your dollars staying local is even more significant.

I am working with Indy Fringe to do the food for The Longest Dinner on August 29th on Mass Ave. We are donating 25% of proceeds to Kelly's fund.