i8tonite

Author: Brian Garrido

2023 Gratitude, A Love Letter from Indy

Someone asked me if I liked living in Indianapolis. I won’t lie, I do. It’s an easy place to live. The cost of living is low. And, I genuinely love the Midwestern sky even when it’s a wintry gray; though, as I type this, instead of being a cold industrial hue, it’s the color of a vast, majestic ocean, even if the temperature hovers at fifty degrees. Plus, I’m a sucker for quick trip destinations and veering towards the offramp for quick drive-throughs. The small towns of Indiana offer studies of architectural nostalgia and dining, such as covered bridges, Underground Railroad sites, great barbecue ribs, and, strangely enough, pizza.

That same person said, “…but you don’t love it.” And I won’t lie again, I don’t. I didn’t love living in California, with complications of wealth, fame, traffic and general mass population malaise. It’s a nice place, but for me, been there, done that. The only place I’ve ever loved living in is New York City. That’s a story for a different time.

However, the Midwest, four years and a pandemic later, gives me a chance to take a leap of faith, but I’m doing it in gratitude as I write this by concentrating on writing, mostly around food and design. That alone makes me grateful for living here. In the marketing world, I’ve walked red carpets with clients and sailed the seven seas – actually, six – and met bold-faced names that now, when I mention their names some folks would go,” Who?” It isn’t essential in the scheme of things. Finding food, how we eat, what we eat, and don’t and just eating or even the act of not is important.

As an aging gay man of color, – it’s challenging to find that bit of thankfulness sometimes in Indiana or anywhere. Being half-Filipino and Caucasian, I’m mistaken for being Latino, even by Hispanics. Then there is the terrible feeling of coming out every single day. Explaining, “No, my partner is a man.” Followed by the looks. However, the other day, I had a Caucasian woman of a certain age get testy with me, saying, “You’re a man. You can’t multitask.” That cracked me up and horrified me at the same time. All of a sudden, in her comment, I was straight and, apparently, a stand-in for anything male. A little sad, but I guess, to her, I was part of the patriarch at that moment.

Of course, being over fifty – the horrors – it isn’t easy to make younger generations realize why it is vital that generations of us and I still stand, work, and have dreams.

But I’m aware there are many like me, middle-aged, still finding our way. I only have to look at actors Ke Huy Quan, Michelle Yeoh, Samuel L. Jackson, KFC’s founder Harland Sanders, and Tim and Nina Zagat for inspiration who harbored hopes in directives, as in cities and towns across the globe. That’s the good thing. We have second – and third-endless chances of living into our middle age and remaking ourselves. Isn’t that glorious?

That makes me appreciate the Hoosier State more. I’ve been given something new to accomplish instead of holding on.

Favorite Things This Year:

Book: Minda Honey’s debut memoir, The Heartbreak Years. Charming, funny and at times, disturbing story of a young woman finding her way in Southern California.

Song: MMM by Romanian musician, Minelli. Simple ditty about a relationship gone awry and moving past it but it’s the intonation and musicality of Minelli that makes it fun: You know you did me wrong, Mmmm. It hit YouTube in 2022 but it’s an earworm that keeps giving me bops.

Streaming: Netflix’s Glamorous with the influencer Miss Benny and Kim Cattrall. While the writing isn’t stellar, the cast is and sometimes that’s worth the price of admission. Besides, it takes place in New York City, provides fluff, good-looking folks and an amusing storyline with the lead a non-binary, non-Caucasian person.

Life: Nick, my partner of a decade and our two dogs, Rufus, our French bulldog puppy and Jorge/ George.

Lastly, Indianapolis has become an unrecognized melting pot. On any given day, the streets and malls feature a large swath of various ethnicities and non-gender conforming identities. In turn, all this mixing of ingredients creates a new fusion of delectable deliciousness.

Recipe for Gluten-Free Asian Pear and Apple Pie

How to make the crust:

1 cup of GF flour blend like King Arthur’s Measure for Measure or Cup4Cup

1/2 teaspoon, salt

1/2 teaspoon, sugar

Two tablespoon butter

Two tablespoon oil

1/2 teaspoon, vinegar

Use four to six tablespoons of cold water so that the mix creates a ball of dough. Roll into a globe and place the dough in the center of two pieces of waxed or parchment paper or plastic wrap. Roll out so that it forms a circle.

Peel off the top layer of waxed or parchment paper. Spray a pie pan with non-stick spray. Invert the pan upside down on top of the dough, centering it as much as possible. Place your hand under the waxed paper, flipping the whole thing over, and press gently into the pie pan.

Filling:

Two to three cups of ripe Asian pears, cored and sliced

Two to three cups of apples, your choice

3/4 cup sugar

One tablespoon, cornstarch

One teaspoon, ground cinnamon

1/8 teaspoon, ground nutmeg

1/8 teaspoon of five-spice powder

1/4 teaspoon, salt

One tablespoon of lemon juice

Directions:

Preheat your oven to 425 degrees. Place one pie crust on a greased 9-inch glass pie plate. Press firmly against the side and bottom.

In a large bowl, gently mix all the filling ingredients and spoon into your crust-lined pie plate. Top with a second pie crust. Pinch the top and bottom pie crust at the edges to seal and cut 4 – 5 slits in the top crust for venting.

Bake for 40 to 45 minutes or until the crust is golden brown. Cover your edges after about 15 minutes of baking to prevent excessive browning.

Cool on a cooling rack for at least an hour before serving.

December 19, 2023
Pot Roast & Kisses: Indiana’s Reverend Peyton’s Big Damn Band Sings the Blues about Love and Food
Reverend Peyton’s Big Damn Band from Brown County, Indiana, is a chart-topping three-piece American country blues group, having reached number one on iTunes and Billboard with their latest, “Dance Songs for Hard Times.” Guitarist and singer Reverend Peyton, along with his wife, the beguiling Breezy, a washboard-playing maestro, and drummer Max Senteney much of their music offers stories of romance, the difficulties of American life and, of course, food.

While playing nearly 250 dates a year, the hardworking trio crafts heartfelt tunes about heartbreak, and their love of Indiana and its food. Whether in full songs or a lyrical mention, Rev and the group warble about food. In “Pickin Pawpaws”, Peyton finds difficult in traveling all the time, finding peace in harvesting the native fruit of the Midwest, roaring “pickin paw paws with my maw maw/ come pick pawspaws with me now.” Pawpaws are a mango-banana-like fruit also called a Hoosier banana. In their rendition of the 1948 song Cornbread and Butterbeans, while playing in London, they change the lyrics to “goodbye and don’t you cry/ I’m going to Indiana/ buy a dog/ and a big fat hog” as an ode to their hometown state.

Belting out about food isn’t without precedent. According to CBC News food writer Andrew Copplino, the great master of the Delta-style blues Robert Johnson, found inspiration from tamales at a Mississippi restaurant called Abe’s BBQ, prompting him to pen a 1936 song called Hot Tamales, They’re Red Hot about a woman and steamed masa. Not only did the musical notes of an American institution start but also became synonymous with food. For the last century, blues and food evolved, becoming the best of friends, either as a euphemism for love or evangelizing great tastes, or both.

On one of Reverend Peyton’s Big Damn Band’s many hits, “Pot Roast and Kisses” , with more 2,000,000 streams, Peyton croons a husky hunger, “I got a Genie/ just granting wishes/ Like I won the lottery/by my misses / Pot roast and kisses/ So delicious/ I smell something sweet cookin up/ in the oven/ but there’s nothing like her lovin.” It’s one of the best of the American musical genre showcasing a heartland heart smoldering with gravy laden affection. If only we could see the mashed potatoes.

After reading the email interview with Breezy and Rev, it felt like participating in one of the great romances of the world such as Richard and Elizabeth, Johnny and June, Stephen and Ayesha…and ahem, eating.

THE INTERVIEW

What is your favorite food to cook when not touring?

Breezy: I do all the cooking, so when we get home from a tour, I am usually cooking for a ton of people. Our friends and family know I love to cook, so I’m always prepared to feed a crowd.

Rev’s favorite is salmon, so we usually have that when we get home.

REV: Breezy is a real cook, an absolute chef. She has a real passion and love for preparing food. All our friends and family look forward to her coming home, because she is always creating amazing spreads of food that she shares with so many people…. And luckily… me too!

What is your favorite food when touring?

B: We are fairly limited on the road, but I often make deviled eggs as a snack for the band and crew because we have the ingredients on our rider.

REV: Because of the nature of touring, we end up eating at restaurants a lot. After years of doing this though, we have so many favorite places all over the world. We avoid fast food at all costs.

What do you always have in your fridge at home?

B: Prairie Farms Cottage Cheese, small curd, full fat and cold brew. These are essential for Rev to live. He is obsessed with cottage cheese and that’s his favorite brand.

REV: I would eat the same three or four things over and over if it weren’t for Breezy, making sure that I don’t. Breezy always has interesting things in the fridge, because she is usually planning meals way ahead.

What marked characteristic do you love in a person with whom you are sharing a meal?

REV: you know I have very rarely actually shared a meal with someone, really got to know them, and not liked them.

Photo: Tyler Zoller

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?

REV: I’d say terrible manners, rudeness, if at a restaurant- treating servers with disrespect.

What is your favorite thing to make for yourself and your family?

B: Maybe Paleo chili, or creamed spinach.

REV: Breezy’s creamed spinach might be mine too haha! It might be surprising, but so many people in my hillbilly family always ask her to make that dish. Her secret is Indian spices, and it is incredible.

Beer, wine, or cocktail?

B: For me bourbon, Rev doesn’t drink alcohol, but he does drink a lot of coffee.

REV: Coffee for sure!

Your favorite song about food?

REV: Oh man, that’s a tough one, and probably would change day to day, but today… it’s Poke Salad Annie by Tony Joe White.

Where do you get your inspiration when writing a song about food?

REV: I just write about whatever inspires me. Sometimes a melody will just speak to me in a certain way, and sometimes…. That’s food!

Your favorite kitchen or bar tool?

B: My Blackstone Grill.

Favorite types of cuisine do you like to cook?

B: I use a lot of Indian spices in my food but I cook all different cuisines.

Beef, chicken, pork, seafood or tofu?

B: Seafood, hands down. We both fish, so as fresh as we can get it.

Favorite vegetable?

B: Cabbage, it’s so versatile and can be eaten raw or cooked.

What chef or culinary person do you most admire?

B: That’s a hard one, because I am a cooking show fanatic, but Alex Guarnaschelli is my absolute favorite.

What food do you like the most?

B: I could eat a spicy tuna roll everyday for the rest of life and be happy.

What food do you dislike the most?

B: I love everything but for health reasons we don’t eat much fried food and heavy carb foods like potatoes.

What is your favorite non-food thing to do?

B: Cuddle up with our cat Chunkleberry Finn when we aren’t on tour.

Whom do you most admire in food?

B: The farmers. I have a small garden, but I’m pretty lousy at it.

Where is your favorite place to eat/drink in Indiana?

B: Our favorite restaurant is a place called Samira in Bloomington, Indiana. It’s Afghani good and it’s wonderful. I’ve been trying to duplicate one of their dishes for years and I’m getting close, but they are very secretive about the recipe and I think I’m missing one ingredient.

REV: We have eaten at amazing places all over the world as we travel around and play music, and Samira is our favorite!

Where is your favorite place to eat and drink outside the Midwest?

B: Any place that has good fresh seafood.

REV: Osteria Del Calderone, Parma, Italy

Who is/are the person/s with whom you would share your last meal?

B: When we are home we have dinner with our best friends/neighbors Michelle and Francie nearly every night. They own a wonderful store called The Wild Olive that sells olive oil, balsamic vinegars and other great food products. I use a lot of their products.

REV: Breezy.

What made you want to become a musician?

REV: it’s just been in my soul since I was born. As soon as I was handed a guitar, I haven’t put it down.

Tour Bus Deviled Eggs (Inspired by Breezy Peyton)

What You Will Need:
- Hard-boiled eggs (6 eggs make 12 deviled egg halves)
- Mayonnaise
- Mustard (yellow or Dijon)
- Salt and pepper
- Paprika (optional, for garnish)
- Optional: vinegar, ras al hanout, garam masala hot sauce, pickle relish, chopped herbs (such as parsley or chives) for extra flavor
Let’s Make This Puppy:

Hard-boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil, then turn off the heat, cover the pot, and let the eggs sit in the hot water for about 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool before peeling.

Once the eggs have cooled, carefully peel them and slice them in half lengthwise. Remove the yolks and place them in a separate bowl. Arrange the egg white halves on a serving plate.

Mash the egg yolks with a fork until they’re crumbly. Add the mayo and mustard to the mashed yolks. Start with about 2 tablespoons of mayonnaise and 1 tablespoon of mustard for 6 eggs, adjusting to your preferred taste and consistency. Mix well until you achieve a creamy texture. You can add a splash of vinegar, hot sauce, pickle relish or as an ode to Breezy, ras al hangout or garam masala. Season with salt and pepper to taste.
December 5, 2023
I8tonite: Final Top Three Favorite 2023 Indy Eating Experiences

We selected eight experiences from all the Indianapolis restaurants we dined in 2023.

We have a French bulldog puppy, Rufus. He came home this summer with us not long after our other Frenchie, J.J., passed. As I write this, the eight-month-old trundles through the backyard strewn with falling leaves. Sniffing. Munching on things that he shouldn’t. That is all he wants to do. Eat. Anything that might have a taste, he is willing to try. That journey of discovery, flavors and aromas compels him to sample anything in his path. George, our chocolate doesn’t help, either. Canine garbage can.

Strangely, as a human baby, that’s all we do, too. As we grow, we seek nourishment to strengthen and teach us. As an adult, I seek dining experiences that make me feel fortified, give me vigor and energy, and are memorable. I think that way as I continue going through my remaining years.

In the Midwest, it’s difficult for a gay man of color who grew up in progressive areas to have a favorable reception, even in a very blue city. Having worked as a waiter in New York City restaurants to pay my college tuition, I met the world, all races, creeds and colors. To be even more specific, as a server at Soho Kitchen & Bar, my colleagues came from Tunisia, Jamaica, the Netherlands, the country of Georgia, Mexico, Venezuela, France, Israel and China. Of course, the U.S. came out on top with struggling artists from various disciplines, hailing from every corner but many from the Midwest. With so many backgrounds and different religions, we learned under this one roof about wines and food. The cavernous space focused on essential bar eats – pizzas, wings, salads, pasta – to accompany the star, the new global world of wine tasting. It was the first restaurant to offer 110 varietals from every grape-growing region. They even had 75 beers on tap. We needed to attend weekly Thursday tastings; sickness and a doctor’s note would get us out from a Kevin Zraly-taught sommelier (it might even have been Mr. Zraly himself a few times). It was the beginning of an eatery to offer such a vast line-up of flights, a now ubiquitous term for small tastes of anything.

I bring this up because I have faced bigotry, intolerance, and racial discrimination throughout my life. While I expected to see it, I didn’t think it would bother me as now that I’m older. And, I thought after all the pandemics and epidemics we have collectively weathered over the last 50 years, it would have been a moot point.

While I would love to say what food and beverage company have treated me in such a fashion, I’m not going to give them any credit.

All of this to say, everyone should work in a restaurant. You may not like everyone, but you are there to ensure your customers eat and drink well.

Let us recap the first five of eight I8tonite’s Favorites of 2023:

Lady Tron’s, New Albany, Indiana

Perillos Pizzeria, New Hope, Indiana

Tinker Street, Indy

Chicken Scratch, Indy and Cincinnati

Anthony’s Chophouse, Carmel

When I thought about the list, I wanted to include Midwest restaurants where we have eaten over the past year. Then, as I mentioned, the New York Times 50 Best Restaurants came out without even a whisper of Indiana. I thought it was unfair and not democratic in the least. Selecting 50 establishments implies one from every state, not only a set number with several in one location. Also, we paid for every meal. It wasn’t because we had a media pass.

Here are the final three for i8tonite. They should get a T-shirt.

Petit Chou Bistro & Champagne Bar

Patio for Petit Chou Bistro & Champagne Bar

Four years ago, Nick took a position in Indianapolis. We visited the city seeking a place to live before his start date in Fall 2019. That was the first time I stepped onto Midwest soil. I had eaten everywhere but the Midwest. As a public relations professional in various industries, including tourism and hospitality, I could boast about sleeping and eating on six continents and over 200 destinations. Before my debut flight to this patch of green – Nick is from Wisconsin – I researched places to eat. I couldn’t live in some place without good food. Two of the places I selected were Cafe Patachou and Napolese, two of Martha Hoover’s establishments.

We found a house around the corner from Martin Luther King Jr. Park & Memorial. Napolese, the pizza and wine bar, still stands as a favorite – notably because they offer gluten free, but Petit Chou Bistro holds a special place. The establishment is inclusive, as are all of Ms. Hoover’s places, making everyone feel welcome. Bright plastic flowers and garland edging the windows make it feel like perpetual spring, and I feel a surge of Gallic love without the price of an airline ticket. Of course, the food is delicious Parisian bistro fare such as omelets, salads, rillettes, burgers, steak, and frites. The combination of everything makes me feel good about dining here: the food, the atmosphere and the service.

823 E Westfield Blvd, Indianapolis, IN 46220

(317) 259-0765

9th Street Bistro

Pork Chop Crusted with ras al hanout, Brian Garrido

Husband and wife team Chef Samir Mohammed and his wife Rachel Firestone launched this 35-seat restaurant in 2020 at the beginning of the pandemic. It took me three years to get here, but it was one of the most memorable meals I had anywhere this year, including places in New York, Chicago, and Nashville. It’s a gem, situated a few doors from the Noblesville landmark courthouse and about a 45-minute drive from downtown Indianapolis. Its diverse menu featuring American classics and globally inspired dishes has already captured attention.

On the night that we were there, the menu, which changes monthly, offered gluten-free hushpuppies, a ras al hanout crusted pork chop on a bed of saffron risotto, and a luscious rib eye with butter and fingerlings. While it was simple, there was a deft execution from a chef who knew his ingredients, primarily local Indiana produce and meats, to serve their customers who traveled to get there.

Nominated for a James Beard award for the Great Lakes region, Mohammed and Firestone should win in the coming years. It offers rustic and welcoming interior decor, attentive service, and delicious flavors from the Mediterranean, Middle East, Southwest, and California in America’s heartland.

56 S 9th St, Noblesville, IN 46060

(317) 774-5065

Love Handle

Pork Belly Sandwich, courtesy of Facebook, Love Handle

When I first ate at Love Handle, it was love at first bite. Scrumptious lumberjack breakfasts and thick Dagwood sandwiches populate the handwritten chalkboard. It’s an eating experience of depth, clogged arteries and breathtaking flavors. For example, a typical daily special included a roast pork belly sandwich with homemade guacamole, pea shoots, red salsa, three cheeses melted, pickled red onion, and Sport pepper. And for those vegetarians, one can sup on baked taleggio grilled cheese, raspberry compote, marinated spinach, and a sunny-side-up egg.

The brainchild of Chefs Chris and Ally Benedyk – she makes the sweets – I feel a touch of Southern California kitschy nostalgia when I dine here. It’s a mish-mash of thrift store finds and curiosities that can help bring on a conversation for a first date or perhaps end it. There is a quarter-munching video game, curated clown paintings, and paint-by-numbers pulled out of second-hand bins, creating an eclectic atmosphere to match the food.

It’s not a place for dieters, but one can have a pound of pulled pork if need be. And it’s tough for those who are celiac or gluten intolerant, but the sandwiches can’t be found anywhere but right here in Indy. That’s a good thing.

877 Massachusetts Ave., Indianapolis, IN, United States, Indiana

(317) 384-1102

November 21, 2023
i8tonite: Top Favorites Eats, 2023: Delicious, Easy Recipe for Hasselback Potatoes
Our favorite meals over the last year. And a Thanksgiving Hasselback Potato Recipe.

I spoke to a born and bred Hoosier who said to me, “Hoosiers are humble. We don’t talk about the great things we offer.” In today’s day and age of marketing and promotion, no one wants to dine at your table if they don’t know what’s available. We have many opportunities to promote local Indiana food entrepreneurs, and we should. A friend and former editor-in-chief of the biggest food magazine in the world said her life was about traveling to eat. In 2004, London-based food writer Andy Hayler went to every three Michelin-starred restaurants worldwide and was the first to do so. He continued to do it six more times until the pandemic. Traveling for food is big business.

Having lived, worked and promoted destination and resort towns across the United States and internationally for most of my life, it’s always about the food and drink first, even more so than the hotels. Think about heading to Napa Valley without the wine? Leaving the lackluster conference hotel room, the food – and service –will make or break the experience. Before living in Indy, except once, I never read about great food from the Hoosier state, but there are stellar places. I’ve eaten at them.

Read our first two of 2023 until we get to eight!

Tinker Street

Four years ago, Nick and I spent my first birthday in Indy at Tinker Street, one of the city’s mainstays, which I place as one of the finest eateries in the Midwest. Opened in 2015, the small restaurant on 16th Street in the historic district of Herron Morton provides Chef Tyler Shortt an opportunity to be creative with Indiana-grown ingredients. It’s one of the few restaurants that promote the area farmers while also being in the 21st century with a female sommelier, Ashlee Nemeth, and providing reservations.

Shortt’s recipes showcase regional agriculture, corn and tomatoes, and meats like duck and pork. That’s a good thing. The New American fusion – that ubiquitous term that uses herbs and spices from international flavors with European cooking methods – shows in the sauces such as the yuzu garlic aioli on the scallop and scallion risotto or the cappelletti with a Korean braised short rib. It’s an eating destination where one is never disappointed in the food or service. Importantly, it’s that place you bring your Chicago, Los Angeles and New York City friends when they finally come to visit you. Thankfully, it’s 21 and over, too.

402 E. 16th Street

Indianapolis, IN 46202

(317) 925-5000

Reservations

Chicken Scratch

A graduate of Ivy Tech’s Culinary School, Chef Tia Harrison, who catered for ten years before opening her restaurant called Chef Tia & Co., started serving her wings as a special on Wednesdays. Upon being one of two $25,0000 Discover Financial Services recipients to support Black-owned food entrepreneurs, she opened her first standalone devoted to the hump day special on Keystone. It’s a pickup and delivery spot with over a thousand reviewers from happy customers giving it a thumbs up. Ms. Harrison creates mighty tasty wings and loaded fries from this location. And as a customer, your choices feel endless. Who knew there were so many variations on wings? Naked or breaded, bone-in, boneless, and vegan, made with cauliflower florets and tossed in almost a dozen hand-crafted sauces that make everything finger-licking good.

Parmesan garlic is a house specialty, and the spicy jerk BBQ fires up the tastebuds, but no one can do wrong with the hot honey. If you’re visiting Indianapolis, have them delivered to your room and source a wine from one of the Black female winemakers in Indiana (Sip & Share or Cultured Urban Winery). You will remember the meal much more than the keynote speaker.

Since debuting in 2021, Harrison opened two more this year, one in Cincinnati and another downtown Indy location.

5308 N. Keystone Avenue

Indianapolis, IN 46220

Order

Anthony’s Chophouse

Filet of Beef, courtesy of Anthony’s Chophouse

I’m fascinated by Carmel’s carefully planned community design, so much so that I often drove by Carmel’s Anthony Chophouse without noticing. The developed city has entranced me with its perfect walkways and storefronts, that I missed the illuminated sign, mistaking it for another chain.

But once inside, they transport you past the white picket fences and into a South Beach atmosphere, exuding sex appeal. A gas fireplace framed by brick illuminated the staircase leading upstairs and packed the bar area with crowds of Carmelites — sculpture and texture play in the dining room, with Rat Pack chocolate-covered banquettes and brass mid-century lights. A wood-planked floor allows for runway arrivals of Manholos and To Boots before stepping onto a modern weave. And, of course, the glass-walled kitchen allows diners to see the back of the house between sips of ready-to-pair meat cabernets.

As for the boeuf, it was standard with freshly seared ribeye and filets. We like the flight of beef, like tastes of wine, that featured four-ounce portions of USDA prime, grass-fed, and Wagyu. We have yet to eat in every steakhouse in the world, but we found this to be a novel idea. Dining at a butcher emporium, for the most part, is about something other than the steaks. It’s about the wine, the cocktails, service, appetizers and the sides. Diners will find creativity in these dishes, wine menu and libations. The bone marrow, harvest pig and the gambas pil pil are worth visiting every single evening. And if we could afford it, we would.

201 W. Main Street

Carmel, IN 46032

(317) 740-0900

Reservations

A Thanksgiving Recipe for Hasselback Potatoes

Ingredients:
- 4 large russet or Yukon Gold potatoes
- Olive oil or melted butter
- Salt and pepper
- Optional toppings: grated cheese, chopped herbs (such as rosemary or thyme), garlic powder, paprika, sour cream, bacon bits, or any preferred toppings
To Make:
1. Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry with a kitchen towel. Place a potato on a cutting board. Using a sharp knife, make vertical slices across the potato, about 1/8 to 1/4 inch apart, ensuring it does not cut all the way through. Pro tip: To prevent cutting through the potato, place chopsticks or wooden spoons on either side to act as a barrier.
2. Once all the potatoes are sliced, place them on a baking sheet or in a baking dish.
3. Drizzle olive oil or melted butter over the potatoes, making sure to get some in between the slices. Use your hands or a brush to evenly coat each potato with oil or butter.
4. Season generously with salt and pepper, ensuring the seasoning gets into the crevices.
5. Optional: Add your preferred toppings such as grated cheese, chopped herbs, garlic powder, or paprika between the slices or on top of the potatoes.
6. Place the baking sheet or dish in the preheated oven and bake for about 50-60 minutes, or until the potatoes are crispy on the outside and tender on the inside. The cooking time may vary depending on the size and type of potatoes used.
7. Once done, remove the potatoes from the oven and let them cool slightly for a few minutes before serving.
8. Serve the Hasselback potatoes as a side dish with your favorite main course. Optionally, garnish with additional toppings like sour cream or bacon bits before serving.
November 16, 2023
I8tonite Countdown, The Top 8: Favorite Midwest Eats 2023.

Or, How My Pants Stopped Fitting.

The New York Times, my favorite daily read, published their third annual The Restaurant List: The 50 places in the United States that we’re most excited about right now” in September. While the title implies coverage of 50 states, they only selected restaurants in 28 states, doubling or tripling eateries in locations. Of course, they missed Indiana. They also bypassed 31 other states, including New Mexico, Arizona, and Kentucky.

Montana made it, as did Iowa. For Illinois, they named two, but they were both in Chicago. One in Minnesota and another in Michigan. In California, they gave Los Angeles three and San Francisco, shockingly, only one. For a bit of context, the late LA Weekly’s Jonathan Gold uncovered one hundred in the robust L.A metro area annually.

That’s not to say the restaurants didn’t deserve to be placed on the list. It’s only misleading. As much as I like the idea of Big Sky Country, I’m not going to Montana anytime. People could say that about Indianapolis, which is where I write this. However, we are a centerpiece in the Midwest. A four-hour drive to Nashville, Milwaukee and Detroit. Three hours to Chicago and St. Louis and ninety minutes to Cincinnati, Louisville and Dayton. If I drove four hours anywhere from Los Angeles, which is where we lived before we moved here, I would still be in California. Possibly, Tijuana depending on the traffic.

Therefore, I wanted to create a simple list of my favorite eats that I’ve had in three Midwest states. My objective is to highlight the many experiences that didn’t make the cut with the Grey Lady.

Although, I’ve traveled to six states this year, including New York City twice, where I cut my teeth while working and eating at some of the best restaurants. I’m disqualifying anything beyond the Midwest.

Besides, Indiana gets a bad rap on the food front. Writing for Edible Indy and Culinary Crossroads for the last four years has opened my eyes to great Midwest talent. Indiana chefs and food artisans deserve recognition.

Over the next four weeks, I will post my favorites.

We begin with….

Lady Tron’s, New Albany, Indiana: Underneath the sci-fi memorabilia in a vintage Valentine’s portable diner, Lady Tron’s owner and chef, Summer Sieg, creates flavor combinations worthy of Mos Eisley Cantina on the planet Tatooine (Star Wars, 1977). Actually, that’s not true. She makes tasty sandwiches and soups for human and earthbound consumption.

On a recent Facebook post, her specials featured a vegan coconut, sweet chili vegetable ramen, and a white chicken chili. It sat alongside a mozzarella and bacon grilled cheese with artichoke and spinach on a Hawaiian roll. On the daily menu, eaters must try a stunning Uhura, a large eight-ounce portion of cod, deep-fried with a satisfying messy crunch, atop a toasted bun with a generous spread of garlic, jalapeno, and shredded iceberg lettuce. Or, for a vegetarian combo, an offering of smoked gouda and provolone grilled cheese on garlic butter and herb sourdough.

The dining space seats only 10 at a counter with Summer’s wife, Alexa Lemley Sieg, acting as sole waitron. You can find this in the charming artistic hub of New Albany, directly across the Ohio River from Louisville. The restaurant is a stone’s throw from the Town Clock Church, one of the first stops of the Underground Railroad. It’s a poignant reminder of what the area meant to many on the trail.

147 East Market St, New Albany, IN, United States, Indiana

(812) 725-9510

Perrillo’s Pizzeria, New Salem, Indiana: Nestled in the heart of North Salem, Indiana, Perillo’s Pizzeria not only brings the flavors of Sicily to Hendricks County but also crafts phenomenal pizza. Chef Damiano Perillo, who received a culinary degree in his hometown of Palermo, Sicily, honors the American farmer while providing Italian cooking lessons in every dish prepared.

Using fresh ingredients, often from the Perillo family farm and their neighbors, sets Perillo’s apart. He only needs to go out and pick his ingredients grown in acres, not wood boxes, underneath the cloudless, cerulean skies. They cultivate vegetables by providing ingredients from their land to ensure the ultimate farm-to-table experience. He also prioritizes Indiana farmers, forming a kinship with the local agricultural community.

Perusing the menu for an ex-NYC straphanger reminds me of walking along Little Italy’s Elizabeth Street and reading the handwritten paper versions housed in a weatherproof glass box. They swathe the delicious listed items in a deep red, Marcella Hazan-like tomato sauce, salty meats, and milky mozzarella, filling a crusty, luscious dough. In the Midwest, you will be hard-pressed anywhere within 100 miles to find a Sicilian deep dish, hand tossed, with a chewy crust, pulled strands of gooeyness, unless you ate here, a literal pin, on a Google map, two and a half hours south of Chicago and 45 minutes to Indianapolis.

Perillo’s rehabbed a former 19th century doctor’s office to become his restaurant. Its whitewashed facade brings to mind a bohemian pottery store in the East Village. There is ample outside space to sip one of the nice reds or a local Indianapolis brewery.

The Washington Post recently noted the establishment as having one of the best NY-style pies in the Hoosier state, ranked by Yelp. I might even say the Midwest. It is a pizza haven bordering on heaven.

5 S Broadway St, North Salem, IN 46165

(765) 676-4171

November 9, 2023
Goodie, Goodie, Gluten Free

Learning How to Make GF Sea Salt Pecan Bars with Indy’s GF Lady, Lydia Bootz Armstrong.

When we moved to Indianapolis from Southern California, we had already been on a gluten-free diet for several years. Before being diagnosed with celiac, doctors couldn’t understand my partner’s overwhelming gastrointestinal pain. The outcome was celiac, which now seems as common as a cold. But it’s actually not.

According to Beyond Celiac, a non-profit dedicated to eradicating the autoimmune disease, they estimate that one in 133 Americans has celiac. However, 83% of individuals with celiac may not even know they have it or are misdiagnosed with another ailment. Another six percent of the general population may have non-celiac gluten sensitivity (NCGS), says the World Journal of Gastroenterology, with symptoms ranging from acute abdominal pain, bloating, constipation and diarrhea. Still, all of this can be managed, states the Celiac Disease Foundation, with a lifelong adherence to a strict gluten-free diet, avoiding anything that contains wheat, rye and barley. While the cause of celiac disease is unknown, it is a genetic issue, handed down along a family line.

I can manage diet adjustments. Besides, a cake is a cake regardless of the flour used; it’s only a different ingredient. There might be some stretch or elasticity missing from the dough. If you toss in chocolate chips, some walnuts and buttercream, it can be as tasty as wheat-based – almond flour, anyone?- and sometimes even better. Pizza crusts made from rice flour offer a lovely chew and crispness, holding toppings even better instead of flopping. Of course, French macaron and marzipan quell a sweet tooth and happen to be made from almond meal, making them gluten-free.

Lydia Bootz Armstrong, Indy’s GF Lady

I was prepared to bake most of our cookies, cakes and breads when we set up a heartland home. However, it turned out to be easier to find wheat-free bakers in the Midwest than on the coasts. While most sell goods at local farmers’ markets, many brick-and-mortars provide tasty alternatives using proprietary blends crafted with tapioca, potato and rice. Baking, indeed, is a science.

This is how I came across Gluten Free Creations and Lydia Bootz Armstrong, a wheat-alternative baker but still uses true-blue butter, sugar and all the other tasty goodies found in confectionaries. While healthy is a good thing, we still wanted the experience of granulated sugar, not substitute sweeteners, no matter how good they might be. I’ve eaten her goods for the better part of the four years we have lived in Indiana.

Why did you start making gluten-free baked desserts? I began when several of my Purdue University Extension colleagues I worked with were celiac or had gluten sensitivities. I enjoy baking, creating things so everyone can eat at special events. The caterers (at work) couldn’t figure out different flours or alternatives for gluten-free, so I started working on transforming recipes from regular wheat flour to gluten-free.

I realized I also needed to be gluten-free, which I discovered. It made it even more urgent for me to dig in and expand, making things gluten-free for me and my family.

When did you start baking? I’ve been cooking since I was young, a little kid. I always enjoyed doing that and making desserts for my family.

When did you start it as a business? I started Gluten-Free Creations nine years ago this past April. It grew out of my desire to have gluten-free baked goods for people who needed something gluten-free that tasted better than in the commercial grocery stores. There were only so many options for local bakeries.

Have you found that gluten-free baked goods have grown? There’s definitely been growth, but only some things have improved with time. There are still plenty of dried, baked goods out there.

What would you like me to ask that I still need to include in your gluten-free story? I’m not the only gluten-free baker in town. I have colleagues, whether they are brick and mortar or from their homes; we all work together. If one of us doesn’t make a particular product, we call upon each other and give the referral. We’re in this work and business together and want everybody to succeed. We try to remember our humble beginnings to serve people who desire something delicious that they can eat without getting sick. It’s great knowing we can support our customers by providing products they enjoy knowing.

I’m glad to be a part of these options available, so that people can have regular everyday lives and enjoy the things they love.

Follow her on Instagram and Facebook.

Gluten Free Sea Salt Pecan Bar

Lydia Armstrong, President and owner of Gluten Free Creations, Inc. Carmel, IN, Makes 8×8 pan. 9 Servings

Ingredients:

1 ⅛ c GF Flour Blend (I use our house blend.)

¾ t baking soda

½ t xanthan gum

½ c Unsalted butter, softened

½ c Brown sugar, firmly packed

¼ c Granulated sugar

1 Egg

¾ t Vanilla extract

1/3 c Sea Salt Caramel Morsels

1/3 c chopped pecans

Directions:

Preheat oven to 350ᵒ degrees. Line 8×8 pan completely with parchment paper and set aside. Whisk together GF Flour, baking soda and xanthan gum and set aside.

Combine unsalted butter and both sugars in a mixing bowl; beat on medium speed with mixer until light and fluffy. Add in egg and vanilla extract. Incorporate everything into the mixture. With mixer going, add in flour mix a little at a time until incorporated. Stir in morsels and pecans with spatula.

Pour batter into prepared pan and spread evenly with spatula. Place in preheated oven and bake for 25-30 min. Batter will rise during baking, but will “collapse” when finished. Remove pan from oven and place on cooling rack. Once cooled, remove bars by pulling them out by the parchment paper and place on counter/table to cut. Pull parchment away from the sides and cut into 3rds yielding 9 bars. Store in airtight container for up to a week.

October 19, 2023
i8tonite: Filipino Food in Indy? Yes! And Noodles, too!
INDY’S STAR CHEF CARLOS SALAZAR CONTINUES TO

COOK OUTSIDE THE MIDWEST COMFORT ZONE

When Chef Carlos Salazar opened in 2016 his Fletcher Place restaurant, Rook, he quickly emerged as one of Indianapolis’s cooking icons, changing the dining scene locally and regionally. He captivated area eaters with his Asian and Latin fusion approach to food, displaying a creative passion using ingredients from local farms while pushing the boundaries of flavor to Midwest palates. Items such as bulgogi lamb meatloaf bao bun with kimchee cucumbers, sweet and sour fried ribs with napa cabbage slaw or “kimcheese” jalapeno poppers regularly graced his menu. In a brilliant brunch dish, he took the stalwart favorite of biscuits and gravy using koji cream and pickled onions, creating a world where a Japanese farm existed in the gentile South. Even though the eatery became a pandemic casualty like many, Salazar continues to profoundly impact the city and the regional dining scene today.

Born in the Philippines but raised in Indianapolis by his father, Salazar’s journey in the kitchen began when he started cooking for his neighbors as a kid. He said, “I would whip up oven-roasted salmon and pesto for my friends and me to eat.” After a brief and unhappy tenure in accounting, his then-best friend and now wife encouraged him to try something different. He enrolled in an Indy-based culinary school, the Chef’s Academy, under the tutelage of Tony Hanslit, one of the region’s premier and award-winning cooks.

After graduation, Salazar plied his trade at Oakley’s Bistro, the much-lauded American bistro, before opening his debut restaurant, Rook. It quickly became a celebrated spot with Salazar’s love of combining flavors. As previously noted, his first experience has become much celebrated ghost, but luckily for us, Salazar did not. He continues to produce tasty experiences in the heartland, such as his Lil Dumplings at the Garage, consulting with West Fork Distillery, and his recently launched Lil Rook food truck.

In a city known more for sports food and venues serving hot dogs and tater-tots than far-flung Asian and Latin ingredients such as huitlacoche, bao buns, or epazote, Salazar, became known as a tastemaker of worldly treats in a landscape of fast-casual chains. The state’s ethnic demographics are changing, notably, under the influence of growing industries such as technology, medicine, and education, Salazar’s international tastes bring a bit of home away from home for the new global residents of Indy.

What do you like about living in the Midwest? My favorite thing about the Midwest is the simplicity and the quietness. I love cities like Chicago. It’s the best city in the country, but I can’t see myself living in a place that’s so crowded. Indianapolis is just perfect. It’s chill.

If you want to go crazy, you can do that in Indy or drive three hours and live that lifestyle.

What are your favorite foods to eat? I moved (to Indy) from the Philippines when I was eight. We were eating Spam, Vienna sausages, cheeseburgers and pizza. My dad worked 24/7. He worked the morning, afternoon, night, and graveyard shifts. We were either getting fast food or making our own. But, if I had to pick a meal that resembles a great Midwest dinner, it would be meatloaf. I love a good old meatloaf with ketchup on top.

Where’s your favorite place in Indianapolis to go grocery shopping? It’sn’t our favorite, but the most convenient is Kroger. It’s five minutes from my house, and they have everything we need. If I’m going for my Asian ingredients, I go to Viet Hua Food Market in Castleton.

A little Latin. A Little Asian. Ramen and birria.

What would you like me to ask you? What have you never been asked? No one has ever asked me that. (Laughs.) If it has to do with cooking, I would ask, “Why did I create Rook with the cuisine that it had?” That is the question. I felt that I perfected French cuisine when cooking for Oakley’s Bistro, probably about six years ago. I wanted to be challenged. I wanted to do something that I had never done. I didn’t know **** about the Philippines or the food. I knew about being around my family in Fishers.

When I got the opportunity to open Rook, I wanted to do Asian cuisine, heavy on the Filipino. I wanted one month to serve Chinese and the next Japanese, and then Vietnamese the next. I wanted to cook something different and to challenge myself. All I knew was French and cooking is learning. You need to learn every day. You have to be better than you were the day before. I didn’t want to just create a menu and make it.

I wanted to research and test something a couple of times. Fail. Figure out what I need to do to make it better.

What did you want to serve at Rook that you didn’t serve? People eat that food in Asia–China, Japan, and the Philippines – repeatedly. I wanted to introduce that experience to Indiana, that cuisine and culture. At Rook, we made our own soy sauce and fermented vegetables. We tried to do everything from scratch. I think that was the biggest thing. We wanted to learn.

I told my guys I hired I want you to be better tomorrow than you are today. If you could make 50 dumplings today, I want you to come back tomorrow and make 51.

What brought you here to the United States? My Dad. He left the Philippines when I was just born. His life could have been better there. He was always getting into trouble. His oldest brother, who was caring for us in the Philippines, was very wealthy. He told my dad, “Hey, you have kids. You need to make a life for them.” My dad left and moved to the U.S. in the mid-eighties. When I turned eight, my dad did all the paperwork to bring my sisters and me to the U.S. for a better life. When my dad first moved to Indiana, he worked various jobs, including the graveyard shift, making prosthetic legs. At Steak & Shake in Carmel. Currently, he works at a nursing home.

Where is your mom? She followed us five years later, in 1997.

Did you find it difficult to become a chef in the Midwest? No, I don’t think so. I guess I got lucky, too. The food (in Indiana) is uncomplicated, so it’s easy to stick out if you do something different. About fifteen years ago, there were only franchises and steakhouses. It made it a little easier for me to become a chef with something different.

Tell me about your food truck, Little Rook. I’m missing Rook. I don’t know if I am ready to open Rook 2.0, but I keep thinking about steam buns (Laughs). That’s what’s in my head right now. Those gears are turning, but I wanted to start with a food truck.

You grew up eating burgers and hot dogs like I did, but who did most of the cooking? My Dad. He was the inspiration without knowing it. My dad cooked at home. I sat there and watched. And then, we would do sleepovers with friends, but we didn’t eat doughnuts or pizza. I cooked them food like roasted salmon with asparagus and a little bit of pesto sauce. It was something like that instead of ordering food. It was me cooking. I didn’t even think of becoming a chef. Never even thought of it.

You made salmon for your friends? I started cooking for my friends in my freshman high school year. I would make roast salmon with the skin, make a little pesto, you know—things like that. Make pad Thai. I never said I was going to become a chef because I love cooking. I felt like making food was me and this is who I am. I never thought of being a chef until my wife–my best friend ‌at that time – told me to go to culinary school.

You can stay up to date on Chef Carlos Salazar with his food truck and noodle shop via social media. All photos courtesy of Chef Carlos Salazar and his Instagram accounts.

## i8tonite ##

Chef Carlos Salazar’s Assam (Tamarind) Peel & Eat Shrimp

What You Will Need:
- One pound large shrimp, preferably with shells and heads on
- 1/4 cup tamarind paste or pulp (available at Asian markets)
- Two tablespoons brown sugar
- Two cloves of garlic, finely chopped
- 1-inch piece of fresh ginger, grated
- 1 – 2 jalapenos, thinly sliced (adjust to your spice preference)
- Salt to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
How to Make:

If using frozen shrimp, thaw them completely in the refrigerator. Then, rinse the shrimp under cold water and pat them dry with paper towels.

To make the Assam Sauce:

Combine the tamarind paste or pulp with brown sugar in a large bowl. If using tamarind pulp, soak it in warm water for a few minutes to soften it, then strain out the seeds and fibers before mixing with sugar. Add minced garlic, grated ginger, and sliced jalapenos to the tamarind mixture. Always adjust the chilies to your desired level of heat. Stir well to combine, and taste to adjust sweetness and spiciness. Add a pinch of salt if needed.

Marinate the Shrimp:

Into the large bowl, place the cleaned and dried shrimp. Toss to coat them evenly. Allow the shrimp to marinate for 15-30 minutes at room temperature.

Cook the Shrimp:

Heat a skillet or pan over medium-high heat. Add the marinated shrimp along with the tamarind sauce to the hot pan. Sauté the shrimp on each side for 2-3 minutes until they turn pink and opaque. The sauce will thicken and coat the shrimp as they cook. Transfer the Tamarind Peel and Eat shrimp to a serving platter, pouring any remaining sauce over them. Garnish with fresh coriander or parsley – some folks don’t like coriander – and serve with lime wedges, adding a bright citrus edge.

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September 27, 2023
I8tonite: Media Maven Jennifer Magley & Her Grandmother’s Delicious Rolls

When I first met Jennifer Magley at an event, she offered huge smiles, genuine warmth, displayed a brilliant fashion sense all while listening to an old fart (me) prattle on about nonsense. That very morning, her company downsized leaving her without work. To her credit, she showed grit and resilience by coming out to make new acquaintances instead of staying cooped up, feeling sorry for herself, which is what I would have done.

Born in Kansas, Magley attended the University of Florida and was a scholarship athlete at IMG Academy under the direct tutelage of renowned tennis coach Nick Bollettieri. While in college, Magley became the number one ranked NCAA Division, Singles player in the country, a four-time All-American, and the Arthur Ashe Jr. Sports Scholar recipient. As a member of TEAM USA, Magley represented the United States in over 14 countries. After graduation, she competed professionally on the WTA Tour before being named Associate Head Coach at Wichita State University. With many accolades and recognition, she became the nation’s youngest NCAA Division head coach at Florida Gulf Coast University.

She has written two books, with her debut novel Division I, released in 2014, spotlighting issues that affect female collegiate athletes and, in 2021, How to Be Queen-A Leadership Fable, about the power of imperfect leadership.

Today, with national media coverage, from USA Today, CNN, ESPN, Foundr Magazine, and US News & World Report, she is a successful Keynote Speaker and High-Performance Coach, having spent over a decade as a recruiter and helping successful people become their best. Additionally, she started Magley Mass Media, where she promotes women, including her mother, Evelyn Magley, the first Black woman to head a men’s professional basketball league. Her father, a former pro player with the Cleveland Cavaliers, Dave Magley, was the former commissioner of the National Basketball League of Canada and now is the president and chief operating officer for the North American Basketball League.

Between her sold-out luncheons, writing, speaking, and being just a media superstar, Magley graced us with answers to i8tonite questions and a time-honored yeast rolls recipe.

Why did you start Magley Mass Media?

In March, my full-time role as a technical recruiter laid me off and launched Magley Mass Media. I just looked at my phone and it says I started doing my thing on April 18th full time.

What gives you the greatest joy in working in this space?

For most people, the reality is that no one knows your name; I help change that through 90-day Media Mastermind Groups. My greatest joy is seeing the folks I partner with land more media, connections, and onstage opportunities. People need to know you exist and that you have expertise.

What is your favorite thing to do around your company?

Finding new ways to surprise and promote the people I work with. I deeply believe that over-performing is such a gift. It’s a joy to be able to see my clients light up.

Could you tell us about your favorite inspirations?

There have been a lot of people who have sacrificed in my bloodline for me to be where I am today. I have descended from slaves and slave owners, immigrants, and orphans. That’s positive motivation. On the flip side, there are a handful of men that have taunted me with their money and arrogance. Hard to say which inspires me more.

What are your favorite things about the Midwest?

The people. Indiana has been rated by the IEDC as one of the best places in the country to begin a business. That proves to be true. I was born in Kansas, so that’s why I probably say the people. Secondly, cost of living.

What is your favorite regional city and why?

This is unexpected but Cincinnati, that counts right? They have done so much to develop their downtown, especially Over the Rhine, with restaurants and shops. They have a bit more elevation than Indianapolis and it really is such a lovely place, and the food is fantastic.

Where is your favorite place to eat and why?

VIDA. (It’s a) Cunningham property, however it is a chef’s restaurant, so it is not a chain. This is where we go for special occasions because of their four-course dinner. Chef’s kiss. I’ve had literally everything on the menu and their consistency is unmatched for fine dining in Indy.

What do you have in the fridge currently?

Oatmilk. Organic Eggs. Champagne. Organic Greens. I want to be bourgeois.

Jennifer Magley’s Grandma’s Yeast Rolls

Ingredients

4 – 5 cups all-purpose flour

2 cups hot water

⅔ cup sugar

½ cup of liquid Crisco or any liquid cooking oil

3 eggs

2 packages yeast, Rapid rise or day (3 if you are in a hurry)

Cupcake pans, greased and floured

To Make:

Pre-heat oven to 375° to 400°depending upon oven. Mix hot water, oil, sugar and eggs. Stir until sugar is dissolved. If you use rapid rise yeast, sprinkle in liquid, then let it dissolve waiting a few minutes. Stir. Add about two cups of flour and stir adding more flour on the right consistency for kneading. You may put a kneading board on the counter-top.

Knead very little, just enough to roll out and cut. If you don’t have a biscuit cutter, use a cup to cut out two circles and a half. Fold the circles in half and add the half-circle into the greased and floured cupcake pans. Pinch the edges together. Brush with melted butter and let rise until they look right for baking. (Forty-five minutes to an hour).

“This makes for the rolls to be very lovely in shape and fashioned to pull apart.”.
Jennifer Magley

Bake for 10 minutes or until brown, brush with butter again when removed from oven.

Cinnamon Rolls: Simply roll out as you do for rolls. Brush with butter.

Mix brown sugar, white sugar, cinnamon, raisins and nuts. Roll up the dough into a log. Let rise.

I8tonite

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August 23, 2023
I8tonite Learns from IG Entrepreneur Abby Breece

Thrifting, Parenthood and the Joys of Living in Indy; Plus, a Spicy & Sweet Hand Tart Recipe

I first met Abby Breece, 36, and her husband, Eric, as neighbors when Nick and I moved to Indianapolis. The mid-thirties duo allowed us to glom onto them since this was my first time living anywhere in the Midwest, and they knew a Midwestern newbie when they saw one. Together, we wandered around Massachusetts Avenue in Indy, bar-hopping before their baby was born. They met our respective families, we met theirs, and we joined their “Covid-19 circle” during the early days of the pandemic. We even went to Chicago together, eating in some stellar places while touring the city.

A native Hoosier, Abby, maintains a thriving practice as a licensed marriage and family therapist. On the side, she created an online vintage Instagram shop called Beulah, named after one of Eric neighbor’s growing up in Traverse City. As she says on her Instagram store, “(Eric) remembers Beulah’s home filled with rattan, wicker and other furniture from the sixties and seventies. After we got married nine years ago, he saw me follow suit, bringing home thrifted furniture from the same era and affectionately (or not, I’m not really sure referring to (my purchases) as “more Beulah.”

An empathic healer during the day, and in her free time, using Beulah Vintage as a creative outlet. Her company of four years sells on a single social platform, and the business thrives. Active 2: She sourced and curated items for her store over the past year, opened a small kiosk in the Lux & Ivy Shop located in the hipster area of Broad Ripple, appeared on a TV segment in the area, and occasionally sells in local outdoor markets.

Somewhere through all of this, she gives back to the community by volunteering for the Friends of Martin Luther King Jr. Park, a neighborhood volunteer initiative that helps to beautify the city’s neglected memorial green space.

And then she bakes. Delicious cookies. Holiday pavlova. Banana bread.

We inserted ourselves into Abby’s busy life to learn more about this new mom, her life and where she finds inspiration with i8tonight Questions.

I8tonite: Tell us about yourself. Where were you born, and what does a typical day look like? I was born in Indianapolis. My mom was an elementary education teacher, and my dad was in shipping logistics.

A typical day includes recent motherhood stuff. That means a lot of feedings every few hours and dog walking. Still, when I’m not doing that, I’m sourcing online or in person for stuff for Beulah or doing inventory.

I’m also a licensed marriage and family therapist in private practice. And I’ve done that since officially 2016.

Why did you start Beulah?

I didn’t start it intentionally, but it came out of the joy of liking to source and thrift vintage and, honestly, inexpensive items while I was in college and as I grew into my career. And so that became a hobby for me, and I wanted to share it with others.

Instagram was a big platform that I could use. I started doing it on there, and it’s taken a lot of different shapes, sizes and evolutions over the years, but that’s where it began. I’ve wanted to keep it unencumbered without a third party. That’s been how I’ve done it, but I don’t say we’ll always be like that. It’s just like that right now.

What gives you the greatest joy with Beulah?

It is the sourcing. Going out and thrifting without an agenda, especially when traveling. Not looking for something specific, but finding that one-of-a-kind thing. It feels freeing.

What is your favorite period in interior design?

Eighties post-modern. I really like things like Formica or lacquered finishes when used tastefully. Things like faux marble, for instance. I have a console table right now that’s faux marble. It’s Formica, but there’s something about it – that I don’t know – I like the texture. Sometimes the versatility that certain textures are easier to care for, clean and maintain than marble. Sometimes I like the utilitarian surfaces of 80s post-modernism. They’re easier to keep clean, even fake brass. If not done right, they can look really gaudy, but I think tastefully done, it can be like a chef’s kiss.

Tell us about your favorite inspirations and who inspires you.

When I talked about different textures, it’s a bit of following the muse and not trying to be too specific. I try to be very open-minded to find my inspiration. I won’t find something if I’m looking too hard for something. I could miss out on something else that could give me inspiration. It is about timing and not having the blinders on too much. So usually, that takes the form of different textures that I like.

I’m really into tessellated stone, suede, or leather, which could be a specific color I’m feeling right now. I honor that, follow those whims, and trust that people will follow.

For people who inspire me, my friend Gretchen with Mama Ochre. Her compass is very much like her heart. She trusts her own taste and style and, always shows up for her work and won’t do it if it’s not genuine or authentic to her. And so I’ve always really liked that about her and her business; it doesn’t feel fabricated or fast fashion. It’s sincere and vulnerable. You can always see her when you see her work, so I’ve wanted to emulate something similar with Beulah and myself.

What are your favorite things about living In Indy?

I was thinking about this yesterday. I love the urban culture in Indy. It’s very walkable and still a small town, meaning you can access most things without having to be on a waitlist for months for new restaurants or stuff like that. Many people are really approachable and friendly and want to be engaged. It’s that Midwest nice. And for me, there’s definitely a familiarity since this has been the one place I have lived and done life, so there’s a comfort here.

What is your favorite city and why?

I really like Golden, Colorado. The backdrop is beautiful with mountains. It’s a quaint small town with delicious restaurants and bars but lovely scenery with rivers. It’s outside Denver, so it’s less noisy but still within the metropolis. Some good food and shops.

You and your husband are new parents. What is your favorite place to walk or stroll in Indiana with the baby?

The Monon Trail has always been my favorite. There are many restaurants and shops accessible from it, and you feel unencumbered by traffic. That’s the main reason I like it because you don’t have to stop at every street for a traffic light; there might be a crosswalk or two. And it’s surrounded by nature and a lot of trees. It feels like you’re in your own little world. When Eric goes to the office, I take Huck and Rooney in the stroller for a walk. I stop at Breadworks or someplace place afterward for iced tea. Or a coffee shop I last visited a while ago and get something on the way home. It makes me happy and gets me out of the house. A new and little tradition.

What do you have in the fridge currently?

I have a giant pitcher of iced coffee. A lot of things to make meal prep easier. Our grab-and-go stash of hard-boiled eggs and pickled bologna. (I want to be clear. That is not for me because it’s disgusting. My mid-northern Michigan husband loves the stuff.) And cookie dough. Always cookie dough.

Adapted by Abby Breece

Spicy Apricot Pop Tarts.

How to Make this Puppy!

1 stick butter, softened

1/4 cup sugar

1/4 cup almond paste

2 large eggs

1 tsp lemon juice

1/4 tsp almond extract

1/2 tsp vanilla extract

1/4 tsp salt

1/2 cups flour

1 lb. pre-made pie dough

1/4 cup apricot jam

1 1/2 cup powdered sugar

TOPPING

A dash of red pepper flakes

About 2 tbsps. milk

Sprinkles

Preheat oven to 400, then line a baking sheet with parchment. Put it to the side until ready to use.

In a large bowl or bowl of a stand mixer, to make part of the filling, beat together the butter, sugar, and almond paste. add 1 egg (reserving the other for an egg wash), followed by the lemon juice and extracts. Once that has been mixed, add to it the salt, flour, and red pepper flakes until just combined. Place to the side.

Roll out your dough to a pie crust thickness. Using a sharp paring knife and ruler, cut out eight 2-inch by 3-inch squares of pie dough. Place onto the baking sheet about an inch and a half apart. In the center, dollop a teaspoon of apricot jam and spread. Do the same with the almond batter.

Roll up the remaining pie dough, and cut out eight more rectangles that are a 1/4-inch longer on all sides, so that they fit over the filling. Place that layer of pie dough over the filling and crimp the edges with a fork to seal the edges. If not done, well filling will bubble out. With the remaining egg and a thimble of water to brush the edges of the tarts. This will provide a nice golden crust. Gently poke the tops with a fork twice and bake for 10-15 minutes until ever so browned. While it cools, in another bowl, stir together the powdered sugar and milk to create the glaze. If it is too thick, add more milk. Two thin? Add sugar, to achieve your desired consistency. Spread over the top and add a sprinkling of sprinkles!

I8tonite.

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August 9, 2023
Hummus: A Recipe from Manhattan to Indy
Making your own Middle Eastern dip tastes better than store bought.

After a year and a half of living in our second and newest Indy neighborhood, Nick and I had our neighbors, a couple, for a repast of small bites. He made the cocktails and I served a wheat-free pizza (gluten-free store bought), Buffalo wings, a charcuterie and cheese board with Norwegian crispbread and GF crackers and hummus.

While sipping on her New Zealand Sauvignon blanc, washing down the cracker topped with the Middle Eastern dip, Tricia commented, “Everything is delicious, but I need your recipe for the hummus. It’s really good!”

I’ve been making the chickpea and tahini dip for close to 30 years now, long before its ubiquity in the refrigerator section of the grocery store. I discovered it at Yaffa Cafe, an East Village eatery which opened in the early eighties but closed in 2014. It was an eclectic spot in an area growing with creativity. Then, I ate as a vegan and this was one of the few restaurants that I could afford that offered meat and dairy free dishes. It also expanded my horizons with food. I wasn’t stuck with eating rice and beans anymore. I discovered Mediterranean foods.

In order to make this delicious item, I would walk a few blocks to a natural grocery store called Commodities in Tribeca. (I saw Blondie’s Chris Stein and the late John F. Kennedy, Jr. there). Housed in a massive cast-iron building, I found freshly ground nut butters like peanut, almond and sesame (tahini) by the pound and also lots of meat substitutes like seitan and tofu. Going there for groceries felt like heaven, although it wasn’t inexpensive by any stretch. I relegated my purchases to specific items.

The only special thing I needed was a food processor. Unless you’re into hand grinding things into a paste with a molcajete, it’s a must have. A NYC boyfriend had one which he never used. Purchased by his parents when he moved to Manhattan, it was an unwieldy contraption that was as heavy as a cement brick. And that is how I started making this hummus.

During my time in New York, I made the bean spread for every party at the loft I lived in with two roommates. We served guacamole, crackers, chips and sliced baguettes and sangria nearly every weekend.

While I would say taking a trip to Manhattan and eating Middle Eastern food on the Lower East Side would be divine, staying home can be just as fun.

While I started with the Silver Palate cookbook recipe, I adapted it to suit my tastes over the years. Add roasted vegetables such as red peppers or carrots if you like. Pop them in as you hit pulse or blend on the machine. For a bit of fun, make a traditional pesto, omitting the nuts. Or leave them in and stir in before serving for a swirl of color and flavor.

Manhattan to Indy Hummus
- 1 can of chickpeas (garbanzo beans), drained and rinsed
- 3 cloves garlic, minced
- Juice of half a lemon. Remove seeds. (I can see someone saying, “Do I remove the seeds?”)
- 1/2 cup of tahini. (Make sure you stir the oil and paste if separated.)
- 1 cup of water (You will use this to slowly drizzle, thinning out the hummus, giving it a smoother consistency.)
- A couple of glugs of extra virgin olive oil
- A pinch of salt (adjust to taste)
- Dusting of hot paprika (optional, for garnish)
- Flaky sea salt like Maldon’s (optional, for garnish)
How to make:
- In a food processor or blender, combine the chickpeas, minced garlic, lemon juice, tahini, olive oil, and salt. Process the mixture until smooth. If it seems too thick, add water (¼ cup at a time) until you reach the desired consistency. If you add too much liquid, add more tahini.
- Taste the hummus and adjust the seasoning by adding more salt or lemon juice if needed. Transfer the hummus to a bowl. Finish with a little olive oil on top and sprinkle with hot paprika and salt for added flavor and presentation.
- Refrigerate any leftovers. When serving again, add tahini and/or water to freshen up.
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July 13, 2023