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Tag: midwest

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
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: 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.

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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!

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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 Traverse City’s amical Chef Dave Denison & Chicken Pot Pie Recipe

Traverse City, Michigan is a special place. Globally known as an incredibly beautiful location, there’s so much more to Traverse City than Sleeping Bear Dunes, named the most beautiful place in America. It seems that everyone here loves food, as you can tell from the array of incredible restaurants, second homes of well-known chefs, and a farm to table movement that has been going on for over a hundred years.

Two of the things I love most about TC are the friendliness and sense community. Whenever I head north from our cottage an hour south, I ask my friend Mike Norton, of Traverse City Tourism, for a recommendation. He’s got the goods, and knows the best in town (including his contributions for my 50 best Midwest Coffee Roasters, but I digress). Mike recommended amical restaurant to me a while back, and I couldn’t wait to share this favorite restaurant with our readers.

Owner and Chef Dave Denison is one of those people you immediately love. He’s funny, creative, and extremely interesting. You’d pick him, if you were going to be stuck on a desert island (hopefully, his chef knife would come with him, because I would be carrying sunscreen). He started by cooking at a young age, and has always worked in restaurants. When he moved out west to California, he thought about getting out of this line of work. Luckily for us, his plan backfired, as he got a job at a growing chain restaurant, and moved up through the ranks and opened up restaurants all over the country for them.

Denison grew up in Southeast Michigan, as well as in Alamaba and Georgia. When he and his family decided to leave California and find a place to start a new restaurant, Traverse City fit the bill. He’s one of Traverse City’s top chefs, with his restaurant amical, which opened in 1994. amical started as a quick service gourmet cafeteria, and has evolved into a European-style bistro.

Denison remarked that they were fortunate in that through all these changes, their customers supported them and kept coming back. He noted that “how amical started, to where we are now, is very, very different. We’ve always treated our guests and visitors with respect and knowing that they are the reason we are here.”

I was intrigued by his description of the local food scene. Denison said that “TC has obviously enjoyed national and international recognition over the last 10 years, and it’s well-deserved. It might look like it’s an overnight sensation, but people have worked a long time at their craft here, and many established chefs have been here for a while – in fact, moved to the area with the intention of practicing their craft, using local ingredients. Generations of families have been raising these local ingredients for 100+ years! The farm to table movement was always here, but we were able to utilize it well in our restaurants, and then people ‘discovered’ it. However, it’s always been going on in this area – now just on a bigger scale. This is an agricultural community that has lived for centuries with such natural beauty. We’re surrounded by farmers and people that create a bounty from the land, and we’re happy to be able to be a part of that legacy, and know that this will continue for quite some time.”

amical’s food is local, fresh, creative, and delicious. The staff are incredible – supportive, supported, and intent on creating an excellent dining experience in the community.

Cookbook School!

There’s one more thing you’ll love about amical – the annual Cookbook school, held during the winter months. Denison shared, “for those new to the series, this is what we do: once a month, our kitchen staff will create a week-long dinner menu that consists of recipes from a cookbook. You will find a nice blend of cookbooks from the past, previously featured chefs with new publications, and first time cookbooks. Over the past 19 years, the kitchen team has developed menus from over 100 different cookbooks…while preparing almost one thousand recipes. We credit our loyal patrons for their support and our staff for their passionate drive in making this series an incredible success.”

A community treasure, indeed.

The winner of the big game gets milk and cookies! Go (your team here)!

Chef Questionnaire (with a nod to Proust):

How long have you been cooking?
“Professionally” since I was 15. My mom was, admittedly, a lousy cook, but for some reason I had an interest at an earlier age. She says it was due to my survival instincts.

Amish chicken with ancho chile cream and tomatillo salsa

What is your favorite food to cook?
I like to prepare hearty soups, especially during the winter months. Can you tell I’m from the Midwest?

What do you always have in your fridge at home?
Tortillas (corn & flour)… and cheese – usually a St. Andre or a local chevre or Raclette. P’tit Basque, too.

What do you cook at home?
For a quick bite, it would be tacos. Or a stir fry.

Cardamom-Nutmeg Custard

What marked characteristic do you love in a customer?
The fact that they continue to return!

What marked characteristic do you find unappealing in a customer?
Paranoia. A few people think “we’re out to get them” or treat them differently because they were late, not from around here, etc… and for the record, we are not, unless you are late or from another town. JK on that.

Tupperware, Rubbermaid, or Pyrex?
Pyrex, then it’s on to ziplocks.

Beer, wine, or cocktail?
Cocktail. Right now its tequila, ginger beer, and lime.

Your favorite cookbook author?
I plagiarize cookbook authors on a frequent basis. Everyone from Mario to Jamie Oliver are represented somewhere on our menus. Right now we are using Pickles, Pigs and Whisky recipes from John Currence. But Yotam Ottolenghi is quickly becoming a new favorite.

Your favorite kitchen tool?
A 10” French knife but I like having a good quality mandolin around. A garlic slicer is a neat little gadget to have around, too.

Garlic Shrimp, Potato Shells, Lamb Meatballs, and Mussels in Coconut-Chile Sauce

Your favorite ingredient?
Onions, onions of all kinds. Caramelized onions, grilled onions, roasted onions, onion soubise, fried onions, don’t forget the chives, red onion, Vidalia onion, green onions…

Your least favorite ingredient?
Eggplant. My mom would pan-fry it and pour maple syrup on it. Yikes! Did I mention she was not a very good cook? But I love you, mom!

Least favorite thing to do in a kitchen?
Re-make a dish because we made a mistake.

Favorite types of cuisine to cook?
Asian preparations for their versatility, quickness, and healthy attributes. Mexican is a close second.

Beef, chicken, pork, or tofu?
C’mon. Pork.

Heritage appetizers

Favorite vegetable?
Local asparagus. It’s only around up here for a few weeks in the Spring.

Chef you most admire?
One you would recognize would be Eric Ripert. Locally, it would be Harlan “Pete” Peterson of Tapawingo fame in Ellsworth, Michigan. He is so talented but incredibly humble. He just opened Alliance here in town. Already a favorite of many!

Food you like the most to eat?
Fresh seafood and shellfish. Walleye is a favorite. But put a fried egg on something and I’ll order it.

Rice Centennial Farm Ribeye ready for the Carnivore menu.

Food you dislike the most?
I never really acquired a taste for calf’s liver. I’ll get my iron somewhere else, thank you. (<<Look left)

How many tattoos? And if so, how many are of food?
None so far, but my wife has one. Does that count?

Recipe: amical’s Chicken Pot Pie

Servings: 6
Size: 1.5 Cup(s)
Prep. Time: 0:35

Ingredients:
2 c chicken breast, cooked and diced
1/2 c carrots, peeled and diced
1/2 c celery, diced
half a medium onion, peeled and diced
1/2 c frozen peas
1 pound potatoes, peeled, cooked, diced
1 c mushrooms, sliced
1 c heavy whipping cream
1 c whole milk
1 T chervil
1/2 T dried basil
1/4 T salt
1/4 T pepper
2 c chicken stock
4 oz butter
1/2 c all-purpose flour
2 T grated parmesan
2 pieces puff pastry dough
1 egg, beaten

Directions
1. Saute vegetables in butter in a small stock pot.
2. When onions are translucent, add flour and mix. Simmer for 5 minutes.
3. Add milk, cream, potatoes, stock, spices, and parmesan. Heat until sauce has thickened. Check for seasoning and proper thickness. Add more roux if needed.
4. Place filling in individual oven-proof dishes. Cut out a puff pastry dough lid to fit the top of the dish. Brush with eggwash and bake at 350 degrees for 12-14 minutes or until pastry is golden brown, and the filling bubbles.

– The End. Go Eat. –

September 21, 2016
i8tonite with Minnesota’s Heavy Table Writer Amy Rea & Recipe for Tomato-Poached Eggs

Minnesota-born-and-bred writer Amy Rea loves food, and she loves the Minnesota State Fair. Fortunately for her, the two are combined each year, as the Fair offers up wildly creative (and sometimes wildly disgusting) new foods. Oh, and part of her writing work involves going with a crew from the food site Heavy Table to the first day of the Fair to try all the new foods, then report on them. Tough job, but someone’s gotta do it. And, as any Minnesotan will tell you, the State Fair is a Big Deal. See that smile on her face? That’s the joy of good fair food.

MN SF Buffalo Chicken in a Waffle Cone Topped w Sausage Gravy

Amy is the author of three guidebooks to Minnesota, and she blogs about Minnesota travel at wcco.com/wandermn and writes about Minnesota food at heavytable.com. She lives in a quiet suburb with her husband and their elderly, neurotic border collie, and lives for the times when her 20-somethings sons come to visit so she can cook for them. In between visits, her food writing draws me in every time. My favorite is her article about a traditional Ethopian coffee ceremony held locally – I love the diversity of people and food in the state, and she explores those so well in her writing.

MN SF Spam Sushi

Take a look at all these Minnesota State Fair goodies – which would you pick? Thanks to Amy and Heavy Table’s hard work, we can narrow our options down when we hit the fair next summer. Thank you for this visual tour!

2016 Minnesota State Fair New Food Review from Save The BWCA on Vimeo.

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Hash. Such a great way to use leftovers.

MN SF Cracker Jack Sundae

What do you always have in your fridge at home?
Butter, fresh herbs, eggs, pickles, leftovers.

What marked characteristic do you love in a person with whom you are sharing a meal?
Someone who truly enjoys food and cares about it.

MN SF Salem Lutheran Dining Hall

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Someone who goes to a well-regarded restaurant and orders a salad with the dressing on the side, eats half of it, and says Oh, I’m so full. Life is short. If you’re at a good eatery, enjoy it. You can skimp on calories somewhere else.

MN SF Sweet Martha’s Cookies

Beer, wine, or cocktail?
Yes.

MN SF Sangria Beer with Iced Sangria on Top

Your favorite cookbook author?
Lynne Rossetto Kasper.

MN SF Grape Contest

Your favorite kitchen tool?
My Microplanes (although my new Instant Pot is creeping up the ladder of my affection).

MN State Fair Maple Syrup and Vinegar Contests

Favorite types of cuisine to cook?
American, Italian.

MN SF Craft Beer Hall

Beef, chicken, pork, or tofu?
Pork. Also, salmon.

MN SF Fried Pickles and Cream Puffs

Favorite vegetable?
A tie between summer tomatoes and Romanesco cauliflower.

MN SF Fried Green Tomatoes

Chef you most admire?
Julia Child.

Food you like the most to eat?
Pasta.

MN SF Turkey Legs Pork Chops on a Stick

Food you dislike the most?
Beets.

What is your favorite non-food thing to do?
Hang out with my family, read, write, hike.

MN SF Princess Kay of the Milky Way Butter Carving in Process

Who do you most admire in food?
Anthony Bourdain.

Where is your favorite place to eat?
At home. Or a greasy spoon. Or someplace that’s authentically ethnic.

MN SF Oof-Da Tacos

What is your favorite restaurant?
Just one?? Masu, Bulldog NE, Ettlin’s Café, Quang Vietnamese.

MN SF Prince Themed Crop Art

Do you have any tattoos? And if so, how many are of food?
No, but if I did, most of them would be food-related.

MN SF Bridgeman’s La La Palooza Sundae

Tomato-Poached Eggs Recipe

This is something I learned from a friend on Twitter, and there are nearly countless ways to customize it. It’s especially fabulous when there are tomatoes at the farmer’s market.

Tomato-Poached Eggs

To serve 2:
Take a couple good-sized tomatoes (heirloom or standard slicers) and dice them (you don’t need to peel them, although you can if you want). Place them in a nonstick skillet with a couple of teaspoons of water. Heat over medium high until the tomato pieces begin to release their juices and bubble. Crack 4 eggs into the tomatoes, salt and pepper to taste, and cover and cook the eggs to your desired doneness. Serve over polenta.

I’ve added various kinds of cheese and herbs to this, and put it over different kinds of grains (quinoa is good too), and it’s always delicious. But when tomatoes are at their best, I like to just let them shine here.

– The End. Go Eat. –

All photos courtesy and copyright Amy Rea/Heavy Table

September 9, 2016
i8tonite with Wisconsin Supper Clubs Author & Filmmaker Ron Faiola & Recipe for Onion Pie

Wisconsin Supper Clubs are a Midwest tradition like no other – a celebration of excellent food in a friendly, homey atmosphere. From thick-cut steaks to fish boils (a Great Lakes tradition, especially popular in Door County) and Friday fish fry, the food at supper clubs here is high quality – and there are some standard items that all supper clubs feature. The relish tray (cut vegetables, dip) and club cheese are standard, and come first.

Then you sit and chat, have a cocktail out on the deck or at your window-side table, and the friendly waitress (who always treats you like an old friend) brings your excellent dinner. For that’s what a supper club is about – socializing and eating in a very friendly and welcoming atmosphere.

Wisconsin has hundreds of supper clubs – how to choose? Well, Milwaukee author & filmmaker Ron Faiola has come to our rescue with advice for both travel planning and restaurant picking. He’s an author and filmmaker who has produced and directed numerous critically acclaimed documentaries. He is the president and founder of Push Button Gadget Inc., which has been specializing in audio visual and business theater production for nearly 20 years. And, most importantly for us, he is the author of Wisconsin Supper Clubs and Wisconsin Supper Clubs: Another Round, both published by Agate Midway. In these books, he profiles excellent supper clubs throughout the state – and gives us a glimpse into this unique Wisconsin tradition.

Dining Room, Four Seasons Supper Club and Resort, Arbor Vitae

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Cheese burger pizza made from scratch, complete with pickles and ketchup.

What do you always have in your fridge at home?
Cheese, butter, milk.

Fish boil, Fitzgerald’s Genoa Junction, Genoa City

What marked characteristic do you love in a person with whom you are sharing a meal?
Their sense of adventure food-wise.

Birthday party, Kutzee’s Supper Club, Stanley

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Being too food-fussy.

Beer, wine, or cocktail?
Beer, cocktail, then wine.

Your favorite cookbook?
Roald Dahl’s Revolting Recipes.

Your favorite kitchen tool?
Potato masher.

Steve cuts steaks, Club Chalet, Green Bay

Favorite types of cuisine to cook?
Mexican breakfast, French omelets.

Beef, chicken, pork, or tofu?
Mostly chicken (and seafood), but I love to make some great tofu dishes.

Favorite vegetable?
Asparagus.

Chef you most admire?
Jennifer Paterson and Clarissa Dickson Wright of the Two Fat Ladies show on BBC.

Food you like the most to eat?
Pizza.

Chef Alison Nave sends food out. The Village Supper Club, Kenosha

Food you dislike the most?
Chicken gizzards.

What is your favorite non-food thing to do?
Train travel.

Who do you most admire in food?
Kyle Cherek, host of Wisconsin Foodie.

Where is your favorite place to eat?
On my back deck when it’s nice out.

Dining Room, Four Seasons Supper Club and Resort, Arbor Vitae

What is your favorite restaurant?
Any local family restaurant.

Do you have any tattoos? And if so, how many are of food?
I don’t, but I know a girl who has the M&M guys on her arm.

Recipe: Onion Pie

Every Thanksgiving my family asks me to make my updated version of this Pennsylvania Dutch recipe.

Ingredients (for 8″ Pyrex pie plate):

1/2 cup Italian bread crumbs
4 tbs butter
2-3 medium sweet onions cut into rings or strips (not diced)
2 eggs
3/4 cup milk
1 cup shredded sharp (or mild) cheddar cheese
Salt & pepper

Directions:

Preheat oven to 350 degrees.
Cook onions in two tbs butter and a pinch of salt & pepper on medium low heat. Onions should be soft but not caramelized.
Melt 2 tbs butter in bowl and mix with 1/2 cup Italian bread crumbs. Press mixture into bottom of buttered pie dish.
Combine beaten eggs, milk and cheese in bowl. When onions are done, layer them on top of the bread crumb crust, then slowly add the egg mixture from bowl. Additional cheese (parmesan, asiago) can be added to the top (optional).

Bake on center rack and check at 25 minutes, inserting a clean knife in center. If it comes out clean, the pie is ready. Most likely it will need another 5 or 10 minutes, checking every 5 minutes. When done, remove from oven and let it sit for 5 minutes. Cut into pie wedges or squares.

Read more: Behind the Scenes of Wisconsin Supper Clubs: Another Round

– The End. Go Eat. –

Author Photo © Art Mellor. All other Photos © Ron Faiola

August 12, 2016
i8tonite with Food and Music Writer Mama Bullock & Recipe for Simple Black Bean, Corn, & Tomato Ensalada

Jessica Bullock

Imagine your life filled with music – and good food. Doesn’t it sound like the perfect day, home, mealtime? For food and music writer Jessica Bullock, those two subjects go hand in hand. Her website, MamaBullock.com, is one of the most interesting food sites I’ve seen in a long time – not only for the delicious recipes, but the creativity involved with her music pairings. I had a chance to talk with Jessica, and was simultaneously inspired and amazed by the way she lives music and good food.

Banana bread

Jessica notes:
I’m a post-production producer by day and a food & music blogger by night. I live in Chicagoland, and I have a husband and three sons, 6, 4, and 1 month. My blog, mamabullock.com, is where you’ll find inspired food and music, good for the soul. If music is the language of love, food is the manifestation of love. No matter where you come from, food and music remind us that we are universally creative and loving human beings. That’s why I pair a piece of music with every recipe on the site. You can listen while you cook.

Fruit Pizza

Mama Bullock is for foodies who don’t have a lot of time for meal prep but enjoy cooking and listening to great music. As a working mom, I know how difficult (impossible) it is to have delicious and healthy meals ready for the family every night. Mama Bullock is all about creating delicious food without having to make everything from scratch, while avoiding the packaged, full-of-crap meals you find in boxes in the middle of the grocery store.

In addition to creating recipes, the site is also about sharing products, ideas, and healthy eating tips. One of my most important goals is to educate as many people as possible about how both food and music can be used as medicine. I cook. I eat. I listen. I share.

Tangy arugula with crispy lemon chicken

See? She’s amazing! I asked Jessica about how she decided to pair music with food. Her answer was longer – and more interesting – than I expected. Are you surprised to discover that music is a big part of her life? She grew up exposed to a variety of music, from church to jug bands. What? I know! I listened carefully as she said that her parents had a jug band for years – and that her dad can play the 1812 overture on his jug (and he was named best jug player in the world)! She loved going to blues clubs, and then started in orchestra, playing the viola.

As you can imagine, when Jessica said that music has been the common thread throughout her life, I nodded. I could see this even more so when she talked about her kids and gave tips on how to get kids to love music. Her husband was a professional DJ (see where I’m going with this?), and they always have music in their house, from playing the piano to a variety of music to listen and dance to. Perhaps the best part was when she said her 6 year old’s favorite composer is John Williams, because of all his incredible superhero movie soundtracks (genius kid!). Talking with Jessica has inspired me to incorporate more music into our lives – and my teen is one happy listener! She’s now the house DJ, following in Jessica’s footsteps, pairing music with our meals.

Glazed carrots

And on to the food that Jessica shares on Mama Bullock. She noted that buying good food is really important – and advises people to look for locally grown, sustainable food. But there’s not just great recipes (and great music) on her site. She also includes gourmet hacks, such as making things from scratch easily. Through her work, she tries to educate about the health benefits of certain foods, and help others. For, as she says, “not only is food medicine (there’s evidence of preventive health care and reversing ailments through food), but musical therapy can also help people. Music therapy (music as medicine) is helping people with Alzheimer’s and stroke patients, as well as people in nursing homes. Life gets better when you have music. Music should be important to our whole life – and it’s good for our health!”

Food People Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
One-pot meals of any kind.

What do you always have in your fridge at home?
Forgotten celery. Wine. Lemon juice. Did I mention wine?

Peanut Butter Chocolate Chip Oatmeal Raisin Cookies – the everything cookie.

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

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

Vermonter sandwich

Beer, wine, or cocktail?
Cocktail-y wine.

Your favorite cookbook author?
Lidia Bastianich or Spike Mendelsohn. I like laid back, gracious writing and simple food made delicious.

Your favorite kitchen tool?
A good sound system.

Favorite types of cuisine to cook?
Mediterranean for its simplicity and use of fresh herbs.

Beef, chicken, pork, or tofu?
Depends. What are we drinking?

Favorite vegetable?
Avocado

Detox Smoothie

Chef you most admire?
All of them. It’s a tough gig. My hometown favorite is Rick Bayless. The food is inspired, delicious, and healthy.

Food you like the most to eat?
Anything made with tender loving care is usually wonderful.

Food you dislike the most?
I really hate boiled zucchini.

What is your favorite non-food thing to do?
Walk in the woods and be musical.

Who do you most admire in food?
People who are taking the time to feed and educate lower-income communities with urban gardens. Also doctors who are committed to the proliferation of using food as medicine.

Where is your favorite place to eat?
At my dining table with friends and family.

Crispy Peaches

What is your favorite restaurant?
I pretty much stick to the West Loop in Chicago. I really like La Serina Clandestina mostly because I can’t get enough of Chef John Manion’s kale salad and daily empanada creation, but also it’s just a cool place with a cool vibe and great cocktails. I also love a place called La Luce. It’s super yummy Italian with a great staff. It’s the kind of place you take your grandparents to and visit for hours.

Do you have any tattoos?
No, I’m not that cool.

Recipe: Simple Black Bean, Corn, & Tomato Ensalada

Simple Black Bean, Corn, & Tomato Ensalada

6 oz cherry tomatoes
6 oz sweet corn
6 oz cooked black beans
1 palmfull chopped cilantro
1/4 tsp course sea salt
1/2 tbsp agave syrup
1/2 tsp lime juice

Wash and cut cherry tomatoes in half, length-wise. Combine tomatoes, corn and beans into a large bowl. Add 1/2 the cilantro, salt, agave syrup and lime juice. Mix well. Garnish with remaining cilantro. Serve chilled as a salad or with chips as a salsa. Serves 4. Enjoy!

Music Pairing:

This recipe lets the vegetables speak for themselves. The only thing added is salt, lime, cilantro, and syrup. Today’s music pairing is a duo who lets the music speak for itself. No frills. Just two guitars. These two are from Mexico City but got their start in Dublin, Ireland during an eight-year stint playing pubs. They’re what I’d call “flamenco rock.” Both on acoustic guitar, they grew up with flamenco, jazz, and rock – but also love heavy metal, which comes through in their sound. They’ve been performing together since 1999, and have released five studio albums together. They’ve collaborated on movie soundtracks, performed at the White House, and continue to tour around the world. They’re also vegan, so I thought it a good pairing for today’s recipe, which is clearly Mexican-inspired, like the music. Please enjoy Rodrigo y Gabriela, performing live at the 2014 Montreux Jazz Festival.

HAPPY EATING + HAPPY LISTENING!

Note: All the gorgeous food photos? Discover the recipes on her site!

The End. Go Eat.

June 24, 2016