i8tonite

Category: Food

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.
(Disclosure: We may make a commission from any links to this site.)
July 13, 2023
Why Indiana? The weather. (And BBQ Pork Ribs)
Nick previously lived in Indiana for 10 months before we moved to Indianapolis together. He grew up outside of Milwaukee, so he knows the Midwest intimately and the frosty months. That’s something everyone from the area talks about, the weather, and ice and snow.

The opposite of winter is summer, which I heard less about. Having grown up on the coasts and never been in the center of the United States, my impression became that the middle of the country needed more warmth. Maybe because I never asked since Al Roker always gave me the lowdown. From January until March, he would say,”… blustery February snowstorms in Chicago with temperatures in the teens moving over to the northeast, dropping temperatures to the single digits.” Or something like that.

Post-holiday seasons and into any new year, the Southern California population from Santa Barbara to San Diego would lounge in shorts, maybe putting on a jacket, venturing out with the dogs or in the evening for a red-carpet event. Indeed, there were dramatic Hollywood seasons when a Mr. Freeze-like El Nino or La Nina laid into the Malibu Ken and Barbie’s lifestyle. Still, it was temperate for 60 percent of the two decades I resided in the Golden State. (Now, the Bay Area in the summer was cold. Talk about a mindf**k.)

For all the wind and chill in Indiana, getting to summer makes skidding on black ice almost worth it. Arguably, it’s the best season anywhere on Earth. I don’t mean that lightly, either. I’ve spent time in parts of Europe during spring and summer. Winter and fall in Asia, South America and Australia. A cool season in Morocco.

When the dandelion seed-like clouds gently brush against a glass cleaner blue tinted sky, I believe in Mother Nature. I feel that there needs to be a balance with natural seasons. I know this will change. The last pandemic winter saw a drop to minus double-digits during the holidays but still managed to be the 17th warmest on record, according to the National Oceanic & Atmospheric Administration. Nary, a snowflake, caught an eyelash.

Now, when I’m asked what my favorite thing about living in the middle of the country is, I always say the summer. Best thing ever.

Indiana BBQ Sauce

I know that the fourth of July is over but you always need a good homemade sauce. It can be smeared on to any grilled protein, including fish like salmon, taking it from good to stupendous. In the Hoosier State, everything has a tendency to be a little sweeter. Most likely, that’s been handed down over generations using maple syrup which can be found in abundance with the trees that grow throughout the region. Importantly, King Rib, the first drive through for slabs, serves a mighty tasty version.

According to food historian Robert Moss, in a story he wrote for Serious Eats, pork ribs began in early 20th century in Indianapolis and Ohio with ‌industrial meatpacking.

Ingredients:
- 1 can of tomato sauce
- 1/2 cup apple cider vinegar
- 1/4 cup of brown sugar
- 1/4 cup of maple syrup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon of onion powder
- 2 tablespoons of garlic powder
- 1 or teaspoons black pepper
- Hot sauce (adjust to your desired level of spiciness)
- 1/2 teaspoon salt
- water (optional, for thinning the sauce)
How to Make:
- Combine all the ingredients in a in a saucepan. Stir well incorporating all the dry ingredients into the wet. Simmer over low heat stirring frequently to prevent burning or sticking. . Allow the sauce to simmer over low heat for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust all seasonings according to your preference. You can add more sweetness with additional brown sugar or more tanginess with extra vinegar. If you want it spicier, increase the amount of hot sauce.
July 6, 2023
i8tonite with Keto Author Lindsay Boyers & Recipe for Chicken Cordon Bleu
With nine books and thousands of articles published across the internet, Lindsay Boyers, CHNC, is a seasoned author. Lindsay’s latest publication, The Everything Keto Diet Meal Prep Cookbook, is a new foray, as she breeches the world of published recipes. The cookbook highlights Lindsay’s stance on health and nutrition, positing a low-carb, ketogenic lifestyle needn’t be complicated, intimidating, or expensive. Indeed, Lindsay’s cookbook demonstrates a ketogenic way of life can be enjoyable and satisfying. Further, readers can make many of these dishes with standard pantry items.

The Everything Keto Meal Prep Cookbook starts out introducing ketogenic basics and food prep, before moving onto recipes. The recipes are detailed, easy to follow, and, true to Lindsay’s promise, uncomplicated! From comforting classics (hello, Chicken Cordon Bleu!), to summer favorites (Key Lime Bars), and delicious twists (Thai Peanut Mason Jar Salad), Lindsay has all cravings covered. All food lovers will enjoy these cleverly crafted, easy, and delightful recipes regardless of carb orientation.

Lindsay Boyers, CHNC is a nutrition consultant with extensive experience in a wide range of dietary therapies including the ketogenic diet. She also specializes in elimination diets, gut health, and identifying food sensitivities in her clients. Lindsay’s articles on nutrition and health have been published on various health and wellness sites, including Healthline.com, Livestrong.com, and JillianMichaels.com. She lives in Shrewsbury, Massachusetts.

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Philly Cheesesteak Stuffed Peppers! It’s always a hit and I love using my pressure cooker whenever I get the chance.

What do you always have in your fridge at home?
Tessemae’s Habanero Ranch Dressing!

What marked characteristic do you love in a person with whom you are sharing a meal?
Open-mindedness! I love when someone is willing to try something new.

Greek Buddha Bowl

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Close-mindedness! It doesn’t bother me if someone doesn’t like something, but it does bother me when someone says they don’t like something before even trying it!

Beer, wine, or cocktail?
Beer in the summer, wine in the winter.

Your favorite cookbook author?
Danielle Walker of Against All Grain.

Your favorite kitchen tool?
It’s a tie between my Instant Pot and my French press.

Gouda and Bacon Stuffed Pork Tenderloin

Favorite types of cuisine to cook?
Italian and Mexican (even though I’m Portuguese).

Beef, chicken, pork, or tofu?
Beef if it’s ground, chicken if it’s not.

Favorite vegetable?
Broccoli.

Chef you most admire?
I’m a big fan of Alton Brown.

Food you like the most to eat?
Avocados with Everything Bagel Seasoning sprinkled on top!

Food you dislike the most?
Cottage cheese, for sure.

What is your favorite non-food thing to do?
Does reading count? I’ve always been in introvert, and my favorite thing in the world is reading in a hammock with a blanket.

Zucchini Pizza Bites

Who do you most admire in food?
There are a lot of people, but I’d probably have to choose Dr. Mark Hyman.

Where is your favorite place to eat?
My house! I much prefer cooking to going out to eat. That way I can control the ingredients and make it exactly to my liking.

What is your favorite restaurant?
There’s a sushi restaurant that’s local to me called Yama Zakura, and it is OUT OF THIS WORLD.

Do you have any tattoos? And if so, how many are of food?
I do! I have two. None of them are of food. I was 18 and 19 when I got them, so they’re not the best looking things.

Recipe: Chicken Cordon Bleu with Creamy Lemon Butter Sauce

If you want a richer flavor, you can use chicken thighs instead of chicken breasts. This will also double the fat content of each serving, as chicken thighs are much higher in fat.

Note: Save Money with Thighs! Chicken thighs don’t get as much love as chicken breasts, but they’re an excellent source of both protein and fat. When cooked, the fat renders from the chicken thigh into the sauce in which it’s being cooked and gives it a richer flavor than chicken breasts. Plus, chicken thighs tend to be cheaper and go on sale more often, especially the bone-in, skin-on varieties. You can use chicken thighs in any recipes that call for chicken breasts. If the recipe calls for skinless, you can save money by buying it with the skin on and then removing before cooking.

INGREDIENTS | SERVES 6
6 (4-ounce) boneless, skinless chicken breasts
6 slices Swiss cheese
6 slices no-sugar-added deli ham
3 tablespoons Paleo flour
1 teaspoon paprika
1 cup plus 2 tablespoons grass-fed butter, divided
1⁄2 cup keto-friendly white wine
2 shallots, minced
1⁄2 cup heavy cream
3 tablespoons lemon juice
1. Pound chicken with a meat mallet to 1⁄2″ thickness. Place one slice of cheese and ham on each breast and fold chicken over, securing with a toothpick.
2. Combine Paleo flour with paprika in a medium bowl. Dip each chicken breast in flour mixture and set aside.
3. Heat 2 tablespoons butter in a large skillet over medium heat. Add chicken breasts and cook 5 minutes on each side or until chicken is cooked through.
4. While chicken is cooking, combine wine and shallots in a small saucepan. Bring to a boil and reduce until 2 tablespoons of liquid remain.
5. Reduce heat to low and whisk in remaining butter, stirring constantly until butter is incorporated. Remove from heat and whisk in cream and lemon juice.
6. Pour sauce over chicken and cook 1 more minute. Remove from heat.
7. Transfer one chicken breast and equal amounts of sauce to each of six separate airtight containers. Store in the refrigerator until ready to eat, up to one week.
PER SERVING Calories: 686 | Fat: 55 g | Protein: 39 g | Sodium: 441 mg | Fiber: 2.5 g | Carbohydrates: 6.5 g | Sugar: 1.5 g | Net
Carbohydrates: 4 g

Excerpted from The Keto Diet Meal Prep Cookbook by Lindsay Boyers, CHNC. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.

Find Lindsay online:
Website: https://www.lindsaybnutrition.com/
Facebook: https://www.facebook.com/lindsaythenutritionist
Instagram: https://www.instagram.com/lindsaythenutritionist/

Keto Kalamazoo has a wanderlust for travel and culinary adventures. In 2017, she ate her way across 29 countries and is itching to set off again! To date, her favorite destination is Budapest, Hungary, where she ate enough sour cherry soup to fill the Danube. A former secret diner, KK tries to stay active by promoting food and culture within her local community. She’s also a professor–but that’s not as fun and exotic as food adventures.
June 6, 2019
Burgering to Coachella & Back: 4 Must Eat Burgers Along California’s 10 Freeway

On the way to see The Weeknd, Beyonce, or Eminem for Coachella? Well, folks get hungry for burgers and food on those four wheels traveling towards Palm Springs.

Along the way, there are dozens of little towns that serve up great eats. Looking for a bit of an adventure? Maybe a little history with that patty? Look no further – travel on and dance the weekends away. P.S. They all have bathrooms.

Apple Pan Hickory Burger. Via Facebook

The Apple Pan, Los Angeles

The Apple Pan has long been considered one of Los Angeles’ oldest eating institutions, if not in the country. Think Musso & Frank’s, The Grill in The Alley, or even the tony Beverly Hills The Polo Lounge. The founder of the Johnny Rockets restaurant chain, Ronn Teitelbaum, used it as the inspiration for his throwback eateries. Upon visiting one of the faux-back diners, customers familiar with both will find paper-wrapped sandwiches and a pristine white-uniformed waitstaff. That’s pretty heady stuff for a small, family-run restaurant which was born when Sony Studios was Metro Goldwyn Mayer.

Last year, the 27-seat restaurant, which only has a wraparound counter framing the kitchen, celebrated 70 years in the same Pico Boulevard spot. Nearly three generations of burgers lovers and pie eaters have eaten at the hard to come by seats. And, yes, today it’s a thirty to forty-minute wait to belly up to that burger bar, but that’s part of the experience. Tourists and So Cal locals chow down on the Steak and Hickoryburger. After all, the delicious food is only part of understanding the restaurant’s appeal; drenched with Hollywood sightings, you are likely to be eating next to today’s celebs like Nick Jonas, John Lithgow, or a Kardashian.

If you start your journey or end it atop one of the modest swivel chairs – coming here is a must – eat the Hickoryburger mentioned above. It’s a patty slathered in a delicious (secret) hickory barbecue sauce, pickles, onions, lettuce, and a toasted bun. Served since 1945, the sauce is as much a mystery as the Mickey D’s “special,” the latter being a somewhat glorified Russian dressing.

It will keep you satiated until you reach the end of the three-hour drive or more drive. (LA traffic, baby!)

Location: 10810 Pico Boulevard (at Westwood Blvd.), Los Angeles 90064
Phone: 310-475-3585
Price: $7.10 plus .50 for Tillamook cheese.

In-N-Out Cheeseburger.

In-n-Out, Baldwin Park

Driving the 10 towards Palm Springs and Coachella, another LA icon pops up in Baldwin Park. In-n-Out is now as well-known as the Golden Arches, and many burger lovers consider it an even better choice. Founded in 1948, the fast-food chain was founded right in this very Baldwin Park spot.

Apart from the zealotry that In-N-Out aficionados have for the burgers, Henry Snyder developed the first drive-thru with a two-way speaker. It was his way of making the name ring true. If you are looking for the “temple” to the burger, go no further, as a replica of the original store is in this spot. Pick up a burger, your In-N-Out towel and swimsuit for the pool in which you will be swimming between Beyonce and Portugal. The man sets.

There is no way one can go to the ultimate music festival without stopping at the quintessential California drive through.

Location: 13850 Francisquito Ave, Baldwin Park, CA 91706
Phone: (800) 786-1000
Price: Double Double $3.45

Pastrami Cheeseburger. Via Facebook

P & G Burgers, Colton

You’re in your car on the 10 freeway between Santa Monica and Coachella with your BFFs. One – the individual with the ketchup stains on their vintage Wonder Woman t-shirt – says, “I’m hungry for a pastrami cheeseburger!” Well, that’s what friends do on the way to Coachella Music Festival. You create an adventure. Someone gets on their phone, seeking out the closest spot to eat a melty, succulent, and juicy pastrami cheeseburger right off the asphalt ribbon.

Located on a corner across from another the golden arches is P & G Burgers. It’s a retro diner in the vein of Johnny Rockets, but with seating from the eighties. But your posse isn’t here to critique the interiors; it’s eating time.

And there you are chowing down on something luscious, while wiping your lips slathered in salty richness, talking about how deliciously awesome the patty with pastrami, melted cheese, and grilled onions is. In between sloppy bites, your gangsta groupies question why Colton, California doesn’t receive attention as a great burger town.

The only thing better is a sweaty Queen Bey in tight lace performing “Formation” as her hair whips about in the hot desert air…although the onion rings come in a close third.

Location: 190 W Valley Blvd, Colton, CA 92324
Phone: (909) 824-9630
Price: Quarter pound pastrami burger with fries and soft drink, $9.95. Thank us after you’ve danced away the weekend

The Obama

Tony’s, Cathedral City (about a 45-minute drive to Coachella)

Laid down in a strip mall off of Date Palm, the Cathedral City location of this burger emporium is a “blink and you might miss it” type place. It’s boisterous and noisy with a heavy side of conviviality, served up with beer, wine, and good old-fashioned “sit yourself down and eat.”

Names such as “Shakira Guaka-Guaka” (guacamole and chipotle mayo), “El Jefe” (ghost pepper cheese and jalapenos), or “Rainbow” (avocado, chorizo, lettuce, roasted red pepper) showcase the Latin-infused menu. And the food is right out of an episode of Fieri’s “Diner, Drive-Ins and Dives”. (They have been on the show.)

Yeah, it’s pretty IG-photograph and delicious. If you like to have a POV, order up the “Obama Burger.” He and the Mrs. supposedly bought a place in the tony neighborhood of Thunderbird Heights. They would have the secret service pick them up since they have an entourage to take to dinner. (Kind of like Justin Beiber or Kim Kardashian.) Even if it’s not true, it’s nice to know that the former president enjoys a well-made burger.

Location: 35903 Date Palm Dr., Cathedral City, CA
Phone: (760) 832-7794
Price: A Classic Burger with Cheese, $7.25

Extra Credit: In 1940, the “McDonald” brothers moved their food venture to San Bernardino, Calfornia at West 14th and 1398 North E Streets. The restaurant was renamed “McDonald’s Bar-B-Que” and had 25 menu items, mostly barbecue. Eventually, it became known as just “McDonald’s.”

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April 12, 2018
Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

Southern California’s love affair with coffee goes way back to earlier land settlers and cattle-drivers. The pioneers would awake to the rising sun while a blazing campfire is percolating that first pot of mud juice. According to True West Magazine (October 2001), “Cowboys were undoubtedly the most devoted group of coffee drinkers in the West. As a rule, they liked it strong, scalding hot, and barefooted (black).”

Almost two centuries later, coffee houses are a fixture on every well-driven, So Cal street – although mostly emblazoned with a green mermaid logo. True to the western American ingenuity way, the Golden State still has some independent shops crafting luscious java jolts in small batches. Coffee connoisseurs in So Cal have a myriad of baristas fashioning joe in unique ways. Here are some of our favorites, from Palm Springs to Orange County and into Los Angeles. With a full tank of gas and a thermos of rocket juice as fuel, high-octane lovers can make a road trip visiting them in a single day. Go get your jitter on!

Portola Coffee Lab (Costa Mesa, Orange County)

Found in an Orange County hipster strip mall called OC Mix in Costa Mesa (in the same place as famed Taco Maria), Portola rose to prominence when the coffee industry’s major publication, Roaster Magazine, honored the caffeine maker with its 2015 “Roaster of the Year.” While already beloved by locals, the award catapulted the four-year-old shop into a nationally known bean-lover mecca. Noted for their lack of syrups and additives while using only mocha and milk for additional flavors, the single store has branched to six locations, all within Orange County. Furthermore, they use three distinct brewing methods to get to the only-in-OC taste: a manual pour-over, a siphon, and the trifecta (a combination of the siphon, pour-over, and French press). For an espresso made from a single origin bean, it’s a one-shot deal with a one-of-a-kind machine. Be prepared to stand in line for your cuppa, but It’s good to the last drop.

LAMill Coffee (Silver Lake, Los Angeles County)

When LA Mill first opened a decade ago, there was nothing quite like the coffee roaster and maker. For one, it cemented Silver Lake as a destination for good eats. Menu was crafted by Chef Michael Cimarusti of Providence fame, in conjunction with the LA Mill owner Craig Min. The interiors designed were commissioned by their next-door neighbor by Silverlake decorator, Rubbish Interiors. It personified early hipster-hood. And there still is nothing quite like it, as far as coffee shops go. Coffee may be the thing to try, but you’re spending your time here because, well, the grub isn’t just an afterthought. It’s a reason to eat. Coffee is made four different ways, and then there is the $11,000-dollar espresso machine. That’s almost as much as your electric Smart Car.

Koffi (Palm Springs, Riverside County)

For those who have traveled to the Palm Springs area for two decades, Koffi is as much a destination for coffee as is tramway travel to the top of the San Jacinto mountains. The flagship spot located as drivers enter the resort town is a welcome relief. Although the line winds around the counter, it moves quickly, giving the legs movement after an hour and half driving from LA or San Francisco – which can clock in at five to seven hours depending on traffic. What started off with only one roastery has clovered into three locations, with the original, a Rancho Mirage location, and another mid-century outpost on the edge of Cathedral City. Stopping at Koffi and partaking of their java is as important as a warm desert pool on a chilly night or a hike into Joshua Tree.

Alfred (West Hollywood, Los Angeles County)

Most coffee lovers would bypass Alfred, as they serve the yummy but ubiquitous Stumptown beans. Alfred, though, with its two chic shops – located just two blocks from each other – is unique without the coffee roastery…and is why it’s on this list. Made in West Hollywood, the liquid energy is chock-full of L.A.’s pretty people, tourists checking out the nearby luxury shopping, and a mélange of neighborhood folks. Matter of fact, if you felt the subway rumble or heard car horns slamming, one might feel they were in New York or Paris. Yes, it’s that cosmopolitan. Yes, it’s that fashionable. And yes, it’s as much a part of the sartorial coffee scene as City of Light’s Les Deux Magot or Manhattan’s Balthazar. If you happen to be in Japan, Alfred lovers can find two Tokyo outposts – making it even more tres, tres chic. Plus, Stumptown, a Portland roastery, is nothing to sniff at – no matter where you are.

Aroma Caffe (Studio City, Los Angeles County)

Another mainstay of the entertainment set is Aroma Café on Studio City’s treelined Tujunga. Aroma, which started as a small house and grew into a house with a garden, patio, backyard, and sidewalk café, has served up frothy cappuccinos, bracing espressos, and sipping lattes for 20 years. That’s a long time for a television series (only The Simpsons can beat that) and a restaurant. While delicious java juices and herbal teas can be imbibed on site, the coffee house is a hybrid of a one-time java house which morphed into a full-blown restaurant. Mud-drinkers can fulfill their need for high-octane lattes while filling up on fortifying salads, crusty paninis, and savory egg dishes throughout the day. If in the Los Feliz area, the independent coffee and eatery has another tree-lined outpost on Hillhurst, serving up a twinned menu for the artistic side of the hill.

– The End. Go Drink. –

February 4, 2018