The Dish

1.28.14

Hot Chef

Carlos Salazar, head toque at Rook, comes by his adventurous palate honestly, having grown up on traditional Filipino dishes—like stewed oxtail with fermented shrimp paste—in a home permeated with the soothingly pungent aromas of vinegar and braised meats. But Salazar says he had no interest in cooking until high school, when he taught himself to whip up scrambled eggs. “I always made them for my friends for breakfast when they slept over,” he says.

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Key to the City

That Lord of the Lists known as Buzzfeed featured Indianapolis in its recent rundown of “12 Historic Bars Every Book Nerd Needs To Visit.” The compilation covers bars from such illuminated cities as New York and Paris, also going across the pond to Dublin and Spain. Each bar is paired with a legendary author who relished it. Commence your rejoicing, Kurt Vonnegut fans.

RED KEY MADE THE LIST

Jam Session

Every jar of B. Happy Peanut Butter is stamped with the invitation to “Eat it with a spoon!” One look at the ingredients in this line of locally made PBs, and it’s easy to see why you could ditch not only the J but the bread as well. All six of B. Happy’s gourmet flavors begin with a base of smooth, crunchy honey-roasted peanut butter, with add-ins not found in your average jar of Jif—including pretzel pieces, toffee bits, Rice Krispies, and snickerdoodle popcorn. Zionsville residents Jon and Kathy Weed—B. Happy’s self-described owners, creators, and addicts—dreamed up the company in January 2013 after Jon’s favorite farmers-market stand closed. Jon, a financial adviser at Morgan Stanley with zero culinary experience, decided to try making his own peanut butter.

WE'RE SPREADING THE NEWS

Swoon List: 5 Things We Adore Right Now

« This finger-kissing meat-and-cheese appetizer that uses the most basic Italian ingredients; a shrimp and grits to accompany your Broad Ripple night out; a French dip slam dunk; a reason to say, “Hey, you got your grilled cheese in my tomato soup!”; and a root veggie mash-up.

GET THE DETAILS HERE—AND TELL US WHAT MAKES YOU SWOON

Succotash (The Dish)

Succotash

USA Today (on the recommendation of ESPN sports business reporter Darren Rovell) mentions Chatham Tap among the 10 Best Sports Bars Across the USA … and The Loft Restaurant at Traders Point Creamery hosts a wine dinner tomorrow night, featuring David Hill Winery in Willamette, Oregon, and a four-course pork-centric menu. (Even dessert is a bourbon mince pork pie with rosemary-lard ice cream and cider-honey syrup.)

PLUS, YOUR HOOSIER LIVESTOCK TALKING POINTS

Guiding Bite

The Brewers of Indiana Guild hosts Winterfest on Friday.

FIND OUT WHAT ELSE IS COOKING ON IM'S CALENDAR OF FOODIE EVENTS

Edited by Julia Spalding

January 2014

In the Current Issue ...

A review of Shoefly Public House, an introduction to the new chef at Rook, a Junonia fish market recipe, a local peanut butter that’s the best thing since sliced bread, and a Chicago Asian dumpling road trip. Plus, we get nice and cozy with the New Comfort Foods.

Find it all in the January issue of Indianapolis Monthly, on newsstands now.

January 2014 Contents

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