Get great bread at Great Cooks The Bakery

You may never pick up a grocery store baguette again. Great Cooks The Bakery will blow those tasteless loaves out of the water. This gem of a bakery can be found on 86th street in the strip center close to Ace Hardware and JoAnn Fabrics. A random place for a bakery of its caliber, but that doesn't seem to be hurting business at all. Eight types of bagles, a bread of the day, seven always-available breads, and a slew of pastries, cookies, cakes, and tarts are up for grabs six days of the week.

Ogling past the wrap around cases that shelter trays and plates of French inspired pastries, I found and ordered a Blintz (pictured below, next to my sandwich.) A blintz is very similar to a crepe. Mine was folded and filled with a mild, lightly lemony cheese. It was a great start to my lunch hour.

Great Cooks The Bakery is primarily, well, a bakery, but there are three small tables inside and a couple outside for those who are feeling European. Sandwiches and "Build your own" pizzas can be ordered and eaten in.

The sandwich options of the day were smoked salmon or egg salad. The egg salad was light as a cloud, and the egg whites are grated into the mix which gives the salad a nice consistency. I chose the Multigrain bread to house the eggy deliciousness. A fine choice if I do say so myself. While I was there, I was given a sample of the Sourdough (not too sour) and the Harvest 5 Grain (dense with seeds). Both were awesomely chewy and satisfying. Well, now I know where to get my carb fix.

Great Cooks The Bakery

1321 West 86th Street, Indianapolis, IN 46260-2101(317) 202-2435‎Visit Great Cooks & Company online. (Great Cooks the Bakery doesn't have it's own link unfortunately.) Open Monday through Friday 8am-8pm and Sunday 8am-3pm.

Out Of Town

Hey everyone. I'm going to leave you hanging for a couple of weeks. I signed up for a work-vacation in Canada through WWOOF, World Wide Opportunities on Organic Farms. WWOOF is a type of exchange program founded in the UK about 40 years ago. It's a way for people to travel on a budget whilst meeting new people and learning about sustainability and organic agriculture.

Why Canada? Well, honestly, the ticket to France was a bit too pricey, so Quebec it is! I'll be staying with a family of complete strangers along with my not-so-little brother. We're driving 15 hours north east to the town of Melbourne. We will probably be planting/weeding garlic, handling chickens, and, hopefully in my case, cooking and baking.

I'm looking forward to getting out of town and getting my hands dirty. See you on Monday the 24th.

Hole in the Wall Eating Club

Almost two years ago, a food club was born. June 10^th, 2008 a hand full of “Smoosiers” decided to get together at WorkingMan’s Friend on the West side to network and eat at a place none of them had dared venture before.

“WorkingMan's Friend…was a mind blower. A lot of people had been there, I guess. It's a local legend, but I never, ever would have discovered it on my own. I pulled up in the gravel parking lot of this place that looked, from the outside, like a beer joint and saw Mercedes, BMWs, Lexuses, and Jaguars in the parking lot. I knew that I was about to meet something extraordinary,” recalls founder of the club, Rae Kridel.

22 following monthly meetings and 587+ members later, the Hole in the Wall Eating Club still eats on. No, not all 587 members actually dine together. Participants can vary from 3 to 30 depending on the location and busy schedules, but numbers aren’t the point. Member, Andrew Ball said it best, “HITW means finding new places to eat, breaking bread with friends, and making new friends to break bread with.”

And if you can make a business connection while you’re there, well, that’s just one more bonus. The club was formed on networking site, SmallerIndiana. “HITW is a food club, but so much more. As a group we network, but we have also become friends. There is a core group of us that meet up more than just once a month. We have little group outings all the time. We always laugh and enjoy each other's company," member, Shawn Quick-Raflik reports. "But, keep in mind, this isn't a regular lunch. It usually lasts about two hours."

Dives, Mom and Pop shops, hole in the walls…any thing goes here except for chains. The opening line on group’s SmallerIndiana page reads, “No chain restaurants allowed! If you have a favorite dive of a restaurant in Indy or surrounding areas, we want to hear about it. Bonus points for your personal recommendations on the menu.” The inspiration for this club happened after an epiphany from Kridel. She had lived near the Greek-style family restaurant, Paragon, for four years before she decided to step foot inside. She found that the food was delicious, the portions generous, the prices low, and the dessert to die for. From this moment, she learned to get out of her dining comfort zone to explore new, local culinary treasures.

Kridel formed to group to share her experience and to learn about other new-to-her restaurants. New Indy residents got to experience a real Hoosier fried tenderloin sandwich from Murphy’s Steakhouse, and those were used to having sweet waffles had their world turned upside down at Maxine’s Chicken & Waffles. The third Friday of every months marks the day for a different place to meet. Zest! Exciting Food Creations, Tie Dye Grill, and La Piedad are just a few of the places they’ve visited. The most memorable for Kridel, Ball, and Doug Thesis was an early meeting at Vee’s Diner when it was behind the Speedway gas station downtown. Kridel remarked that the place was so ramshackle that it looked more like a chicken coop than a restaurant, but the food more than made up for it. Theis recalls fondly of their time at Vee’s, “the thought of the fried perch, cabbage and sweet potatoes make me smile.” New friends, new food, new experience; now that’s what I call going out for lunch.

Asia Mart! The beginning of new culinary adventures.

If you've ever driven around the Castleton Square Mall, you've probably whizzed past Asia Mart - an oriental superstore that carries cuisine and ingredients from China, Japan, Korea, the Philippines, Vietnam, and Thailand. Step inside for a cultural whirlwind.

Just like every other grocery store, the freshly baked goods are at the front, reeling people in by their sweet tooths.

Noodles! Every type; dried or fresh, thick or thin, long or short, made from wheat, buckwheat, or rice. Oh, to try them all!

Fish! They come in all varieties as well: living, freshly refrigerated, frozen, dried, canned, bottled, and tubed.

Quail eggs are the epitome of cute. So tiny, so dainty, so speckled. Apparently, they are the new "hip" ingredient and are said to have the most delicate flavor of all eggs. It's probably just the cuteness that grabbed all of the attention.

Wonton and dumpling wrappers are so delicate. I'm forever amazed at those who can make these by hand. Check out this video to fully appreciate the work that goes into handmade wrappers.

This is a durian. It's a fruit with stinky, but sweet flesh underneath that scary, spiky exterior. It can be eaten raw when ripe or used as a flavoring in candy or other treats.

The frozen section has a myriad of heat-and-eat items. How about this appetizer variety pack!

The beverage isle. Can't read anything? Me either. Just look at the pictures on the cans. There's a giant chance you'll like it.

Roasted and salted bean of sorts? I'd eat it.

Get your traditional dish ware at the back of the mart.

My beloved bubbles/pearls/boba/tapioca balls. They are so cheap. Now all I have to do is figure out how to make my own bubble tea. This day will be marked on the calendar.

Candy! Glorious candy! I love the little chocolate filled cookies in the shape of pandas. They remind me of the Koala Yummies of my childhood. Find green tea and mango flavored chocolate in this isle.

It's obvious that many customers will not be able to read a quarter of the packaging on the grocery items. The staff is prepared to answer questions and are very kind when doing so. The Asia Mart is a catalyst for breaking through old, mundane cooking/eating routines. It is the aid for expanding your weekly home dinners and the first step towards new cooking adventures. Com'on, give it a try. You may never look back.

Chew On This! Thoughts from the Event

In the days of the Baconator, Wendy’s ticket to a triple bypass, and KFC’s Double Down, where the bun has been replaced with two fried chicken breasts clasping cheese and, what else, bacon, Indianapolis eaters are asking, “Where have we gone wrong?” The Indiana Humanities Council stirred up conversation over dinner at 15 different locations on all parts of town to discuss food in our home state. Chew On This was a trial experience for members of our Indy community to listen and be heard. Indiana has had a bad reputation for being the home of “hicks”. The Humanities Council wants to change our bad rap and turn to our strengths in agriculture, education, and artisanal foods for help.

I had the pleasure of participating in one of the free pitch-ins (or carry-ins as I grew up calling them) at the St. Luke’s United Methodist Church. There I met 10 welcoming strangers who, after sharing great home-cooked food and engaging conversation, became fellow food comrades. Our heartfelt menu that evening consisted of vegetarian lasagna, a leafy salad, roasted fresh asparagus, a snap pea and pasta salad, broccoli cornbread, hummus and crackers, and a hot pizza straight from our new Napolese pizzeria. We made our introductions and broke bread over a round table.

Trivial Pursuit type questions about fun Indiana facts gave way to passionate thoughts about the reputation of Midwest farmers (We should really be proud of our fertile land, knowledgeable farmers, and university research systems.), what should be done with our corn crops, about the class generated backing of the latest food movement, and how value, affordability, and accessibility effect our food purchases. It was noted that not all grocery stores have the plump, appealing fruit that we’re used to. Low income families often do not have the option to buy real, whole food. Also, because of a lack in advertising, fresh food has been over shadowed by Kraft Mac N Cheese and Cap’n Crunch. A debate about whether food cravings/tastes are developed during childhood or is it just a matter of access to different foods led to inspiring ideas of how to introduce children to food through urban gardens and demonstrations in food production. Apparently the Indiana State Fair will have a Fresh Market for alternative dining options instead of fried food on top of fried food. I let go a sigh of relief at that announcement.

The general consensus was that people are reaching out for change. People want to eat better and essentially feel better and live better. Names like Jim Morris, Michael Pollan, and Richard C. Longsworth were quoted and used for advice and information. Education, as always, is the beginning of change. Keep talking, keep reading, and stay active towards a better than standard way of living.

To get involved watch for updates on Food for Thought, Spirit and Place, and the Indiana Humanities Council. Good reads: In Defense of Food and Caught in the Middle. Good watch: Food Inc. and King Corn. Get inspired by Michelle Obama and Jamie Oliver for their contribution to the movement.

Double the Farmers’ Market fun at the City Market.

Not only can you pick up great, local produce this summer at the 14^th Annual Original Farmers’ Market on Wednesdays at the Indianapolis City Market, but now you can come back for seconds at the new Saturday market. The Saturday market will run from 9:30am until 1pm starting May 15^th through October. There you will find home-grown products such as meats, eggs, cheese, poultry, honey, syrups, plants, produce, fresh-cut flowers, flax seed, and baked goods from our local Indiana farmers. Locavores, your wish has been granted. http://www.indycm.com/

In Love With Taki

Practice restraint before ordering at Taki. The menu is loaded with drool-worthy items: assorted Bento Boxes for lunch, Yakisoba piled high with your choice of meat or veg, and for dinner & a show, Teppanyaki, where the chef prepares your food right in front of you. Substitute an entrée for two or three tantalizing appetizers like Taki’s special Crab Meat Rolls and perfectly Seared Scallops. The Captain Crunch sushi roll (shrimp tempura, crab, and cucumber with spicy sauce) will ignite the taste buds. Don’t forget about a cocktail; try the Wasabé Dirty Martini, made with wasabi and sake infused vodka. Taki has immaculate plate presentation; a feast for the eyes as well as mouth. Get gastronomically pampered at Taki, where you’ll find trickling water sculptures, low hanging lights, and earthenware dishes. Soft trance music sets the mood. This modern hot spot is a far cry from your standard Benihana.

An all-out dinner for two can start at $55 (an appetizer, a sushi roll, 2 entrees, 2 drinks), but for lighter eaters, two could share an entrée and get the rest of the fixin’s easily for under $40.

I eat my leftovers straight out of the box. The Rainbow sushi roll is a masterpiece and a mouthful.

Appetizer of champions: Crab Meat Roll. The purple, pickled veggies round out the dish perfectly. Creamy, crunchy, tangy, sweet, and savory are all flavors and textures inside this starter.

Hello, Yakisoba. You will forever remain in my memory, you tall noodle dish, piled with vegetables in a creamy sauce. The crispy, fried strings of sweet potato and beet on top is an excellent and exciting touch.

The cocktails deserve much recognition. The Painkiller (front - Pussers Rum, pineapple and orange juice, cream of coconut and sprinkled with nutmeg) set my world right. The Wasabé Dirty Martini (behind - a traditional dirty martini using wasabi and sake infused vodka, finished with a splash of olive juice) was surprisingly not a kick in the mouth, as it may sound, but rather smooth with subtle hints of wasabi.

I love Asian cuisine, and chopsticks are a requirement for consumption. Giving me chopsticks is like giving a fork to a monkey. Tim, one of the five owners of Taki, humored me in a chopstick holding demonstration. Step 1: Pinch chopstick with the thumb. (In the thumb pit, for lack of a better word.)

Step 2: Rest your third (ring) finger on the chopstick.

Step 3: Pinch the second chopstick with the thumb tip and first two fingers.

There you have it, folks. I hope you check out my new favorite Japanese restaurant, Taki. The atmosphere is full of energy, the food is superb, and the owners couldn't be more passionate about their work. Tell them I sent you.

Orchard in Bloom Preview Event

Orchard in Bloom, the annual garden show hosted at the beautiful Holliday Park begins today. The special preview party was held last evening. Vendors opened their booths a day early and esteemed restaurants fed guests some of their finest morsels. Deliciousness was abound. Here is a peak of some of the edible delights.

Immediately upon entering, we were welcomed with a table of sparkling rosé, a great refreshment for a breezy evening.

Goose the Market displayed their Smoked Duck and Ramp Sausage on a Pork Triscuit with Pickled Radish on a slate platter. The sausage was great, but the "animal cracker" was a bit too crunchy.

H2O Sushi offered bite-sized salmon sashimi on rice crackers.

I thought this adorable, adult lemonade stand was too cute to pass up.

You could (metaphorically) hear the sounds of angel's song at the Taste of Philly table. Soft pretzels are, unarguably, food straight from heaven.

The chef from Great Cooks had an amazing spread of spreads, breads, and sweets. Here you could choose from four different types of freshly baked bread and spreads like olive tapenade, salmon mousse, egg salad, and paté. I appreciated the chef's enthusiasm; it was contagious.

Savorelle had a beautiful table as well. A fresh basil, tomato, and mozzarella appetizer was presented in a tiny martini glass, and the Asian slaw (in front) had it's own mini square dish.

Tulip Noir's table was almost bare when I stepped up to it. Their food is always a smash hit, and I'm not surprised one bit that they were out of samples. Their last taste was a broccoli and cauliflower fritter topped with crème fraiche and Gorgonzola cheese.

Full Plate Catering had an interesting twist at their table. They switched sweet and savory ingredients to make the taster think differently about how foods can be used. Dainty shortbread cookies were infused with herbs, tarragon and oregano. Usually sweet rhubarb was baked into a savory crouton. Both worked equally well.

Naked Tchopstix made my day when I saw the glorious, giant plate of edamame at the end of their table. They had three of their most popular stir-fried dishes to sample as well.

This unholy, blurry photo is of the gorgeous French pastries of Rene's Bakery. I apologize for not capturing the pure beauty of these mini masterpieces.

The cutest, tiny key lime pies and creamy, sun dried tomato pasta were gracing the Sweet and Savory table. Fruit, cheese, and crackers paired well with the complementary wine.

Recess had the most inventive sample: spicy Thai pork and crunchy shrimp cracker. The mix of textures was like "playtime" for the tongue.

The Orchard In Bloom event will continue until May 2nd. If you need any herbs for your kitchen window box or flowers for the garden, this is the place for you.

Bubble Tea at the Taiwan Tea House

At the sound of the words "bubble tea" my heart skips a beat. I've had a three year love affair for this Taiwanese specialty. My first bubble tea was in St. Louis, then in Chicago, then Lafayette, then INDY! I practically bounded inside the Taiwan Tea House to see if they carry my beloved beverage. To my elation, they do! As if things couldn't get any better, the Taiwan Tea House is only 10 minutes from my house. The rapture!

The hardest part about ordering a bubble tea is choosing the flavor. The Taiwan Tea House has 34 flavor combinations! First choose your type of tea: red or green. Then pick your flavor. Flavors range from strawberry to plum and even kumquat lemon. Plain red or green is available for the traditionalists. The flavor pictured here is the coconut red milk tea. Be sure to mention to the waiter if you want bubbles. They don't automatically come in the tea. They are an extra 50 cents and worth every penny.

Strangely, this beverage is only about 30 years old. It originated in Taiwan at a small tea concession. The "bubble" refers to the little black "pearls" or "boba" which are basically large balls of tapioca. This may sound strange, but it's actually extremely satisfying. Slurping the sweet, slightly slushy tea and chewing on the bubbles is therapeutic for people, like yours truly, who must chomp or bite something during every waking hour of the day. Old Freud would have something to say about that.... Regardless, this is the ultimate refreshing summer drink. Bring on summer and bring on the bubble tea!

Oh, P.S., the Taiwan Tea House serves food. I was too blinded by the tea to notice. I'll get on the food another day.

Event, Chew On This, Gets Community Talking

Chew On This - Hosted by the Indiana Humanities Council.

Join chefs, gardeners, self-professed foodies, local community leaders, neighbors, and other concerned folks (including myself) to talk about where Indiana is headed in this brave new world. How can we use our strengths in agriculture and artisan foods to make Indiana stand out in this growing, global economy? Questions like these will be asked and discussed over dinner at 15 different locations on all sides of Indy. This event is inspired by the book, Caught in the Middle: America’s Heartland in the Age of Globalism by Richard Longworth. Let's talk and see what we come up with.

The event is from $50 to free (plus a pitch-in item to share) depending on the location. Select restaurants, like Santorini, Recess, and R Bistro, will provide a set menu while meet-up locations, the John H. Boner Center and the St. Luke's Methodist Church, will house free pitch-ins.

One night. 15 locations. 300 mouths chewing on Indianapolis’ food issues today and in the future.
May 4, 2010, 6:00 to 8:00 p.m.

Click here for more information and a complete list of restaurants/meeting spots. Make your reservation before April 30th.

I will be present at either Zing for their special dinner or St. Luke's Methodist Church for the pitch-in. (TBA) I hope to see you there.

Lahody Meats: Hometown Butcher Shop in Muncie

With all of the trouble and drama attached to big-business grocery stores and supermarkets, consumers are reaching out, once again, to Mom and Pop businesses. In most cases, independently owned specialty stores are known to have better quality control and vastly are more knowledgeable about where their products are coming from.

Last year, I had heard of a new, independent butcher shop in Muncie. I finally got the chance to stop in and check it out. There I found Ron Lahody, owner of Lahody Meats, behind the glass counter, ready for my order. As I was only stopping by and in no need of supremely fresh meat at the moment, I browsed through the house-turned-butcher-shop. Inside I found that the majority of the products were made in Indiana. How refreshing!

Eggs from Roanoke, coffee from Ft.Wayne and Farmland, popcorn from Berne and Muncie, candy and baked goods from Muncie, spices from Brownstown, noodles, chicken broth, and the world's best Sweet & Sour salad dressing from Middlebury, and Red Gold tomato products from Elwood were some of the items gracing the shelves. Fresh cheeses and meats from Indiana and neighboring state producers are the hot sellers. Ron even sells his own special meat spice rub. You can also find fresh seasonal fruits and vegetables here.

Have a sandwich built for you while you shop. Choose from seven different sandwiches like Ron's Special of the Day or Miro's Italian which is stuffed with capocollo, ham, and hard salami. All sandwiches start at $6.99 with an extra 50 cents per cheese or other condiment. Pick from a list of 19 add-ons and three types of bread with a pickle spear on the side.

I had to pick up a little something while I was there. This multicolored popcorn called to me. If you're in the neighborhood, stop into Lahody's.

http://www.lahodymeats.com/

1308 N Wheeling Ave

Muncie, IN

Open Mon-Fri 9am to 7pm, Sat 9am to 5pm, and Sun 1pm to 5pm.

20th Annual April in Paris

Hungry people in cocktail attire filtered into the doors of the Ritz Charles in Carmel this past Sunday for the annual April in Paris fundraising event. This feast is hosted by IVY Tech community college. Every year, the culinary and hospitality students, lead by the fine staff at IVY Tech, put together an elaborate seven course dinner to raise money for scholarships. Donations from local businesses and a silent auction aid in the efforts. Every penny goes back to the students in the form of tuition assistance or funding for the study abroad program. With the study abroad program, some stand-out students get to spend a few weeks totally immersed in European culture and cuisine. Here is what was on the menu last night:

Course #1: Roasted duck breast with orange-brandy sauce. Paired with a 2007 Riesling from Satek Winery in Fremont, IN. (The orange was a nice match for the duck.)

Course #2: Chicken consomme flavored with parsley, chervil, tarragon, and chives poured table side over carrot, turnip, truffle, and spring pea garnish. (The tarragon really came through the most of all of the herbs that were infused in this broth.)

Course #3: Tomato gelee with crayfish salad. Paired with a Traminette (Indiana's grape) from Easley Winery in Indianapolis. (I think this dish was an adventure for both the chefs and diners. The jellied tomato pyramid, which acted as the salad dressing, was hiding the crayfish inside.)

Course #4: Black ravioli stuffed with seafood mousseline on saffron cream sauce. Paired with a 2008 Louis Jadot Pouilly Fuisse from Burgundy, France. (When this dish came out, a distinct ocean-y smell filled the air. I was surprised on how much I liked the ravioli, but I think the pasta could have been cooked a bit longer - still slightly doughy.)

Course #5: Citrus sorbet. (An obvious hit. The only complaint was that it wasn't a big enough scoop.)

Course #6: Grilled local bison, lamb, and rabbit stuffed with tapenade; each with its own sauce, risotto and green beans. Paired with a 2006 Chateau Belair, Grand Cru from Saint-Emillion of Bordeaux, France. (This bison was amazing, so tender. The attention to detail really shined through in this dish. I loved how each meat had it's own sauce. The lamb had some sort of mint sauce, and the rabbit had a carrot sauce. I didn't catch what sauce the bison had.)

Course #7: Almond carrot cake with raspberry and strawberry jellies and vanilla-maple Bavarian creme with white chocolate sauce. Paired with a Lafayette Blush Catawba from Wildcat Creek Winery in Lafayette, IN. (I could have eaten the whole cake, and this wine was my favorite; very sweet.)

Between the silent auction and the generous out-of-pocket donations from guests who attended, around $45,000 was raised in just a few hours. Click here to learn more or to donate to the cause of education, financial independence, and a life-long career.

Last Day for Indy Winter Farmers' Market

It's Friday! Congrats! You made it through another work week. How about celebrating your leisurely Saturday by hitting up the last Indy Winter Farmers' Market of the season. Yes, the winter is behind us now, and summer is close ahead. This is the last time to have all of these wonderful vendors together until next Winter market season. Get here early to get the best pick of the ultra fresh, just cut spinach and mixed greens; starter plants for your garden, like tomato, cucumber, and various herbs; and assorted flowers for your window boxes.

Pick up other necessities like fresh farm eggs, oven baked breads, cheese, milk, yogurt, honey, maple syrup, and coffee. Bring your cooler to store locally raised meats: pork, beef, and chicken.

There are also fine inedible items offered at the market: handmade soaps, exquisitely crafted cutting boards, wheel-thrown pottery, and an array of lavender products that would make great Mother's Day gifts. Hint hint.

Come hungry! While you are browsing the market, munch on a just-off-the-griddle breakfast sandwich from Skillington Farms, a hand-rolled and steamed tamale (above) from Feast Catering, a flaky spinach pastry from Lena's Mediterranean Kitchen, and a chocolate croissant from Rene's Bakery. Sip on hot Harvest Cafe Coffee or a nutrient packed juice from Natural Born Juicers.

The Indy Winter Farmers Market is open for the last time this Saturday from 9:00am-12:30pm at 901 N East Street. (Until next winter at least.) Check them out at http://indywinterfarmersmarket.org/.