Login / Register
ORNo Account? Register here.
Foodie Couples: Perfect Pairings
In (and out of) the kitchen with these pairs presently heating up the local dining scene.
Chris & Mollie Eley
Co-owners: Smoking Goose and Goose the Market.
When they met: In the sixth grade at Belzer Middle School.
Married since: 2006.
Served at their wedding: A family-style course of small plates, including smoked salmon and peach salad, followed by quail and scallops.
Date night: A Colts game or dinner at Bluebeard.
Craig & Kait Mariutto
Him: Owner/Operator, Shoefly Public House.
Her: Aesthetics coordinator, Shoefly Public House.
How they met: Hiking in the Calico Basin west of Las Vegas.
Married since: 2008.
Any food-related traditions in your household? Shalimar Indian buffet on Christmas.
Biggest challenge of working together in a restaurant? Kait: “Convincing him to agree with me.”
Laura & Tyler Henderson
Him: Farm manager, Growing Places Indy.
Her: Executive director, Growing Places Indy.
When they met: In the spring of 2001 at a Butler University study-abroad orientation.
Married since: 2002.
Typical breakfast: A smoothie, muesli, a hot drink, and toast with homemade almond butter and local honey.
Jonathan & Ashley Brooks
Him: Chef de cuisine, Recess; chef/owner, Milktooth, opening in April.
Her: Owner/Administrative manager, Milktooth.
Married in: April 2012, guerrilla-style at IMA’s 100 Acres.
Cravings: Jonathan: “Her pecan sticky buns.” Ashley: “His sweet-tea–brined fried chicken with chicken-liver gravy.”
David & Becky Hostetter
Her: Chef/Co-owner, Duos.
How they met: Skinny-dipping in Bloomington.
First date: Becky’s senior prom. David: “We painted our faces. Becky had on a formal dress made by her friend Anna. I had on an old ’30s tux. We almost weren’t allowed in.”
Married since: 1973.
Wedding cake: Red velvet.
Matt Ewer & Elizabeth Blessing
Founders: Green Bean Delivery
How they met: At Elizabeth’s 19th birthday party at IU. She was a sophomore, and he was a freshman. Elizabeth: “There was a deep conversation about Jethro Tull’s Thick as a Brick album.” Matt: “I didn’t see her again for about a year as she took a break from IU. When I saw her again, she was riding a bike just off campus. I hit the brakes in my 1973 lime-green Pontiac LeMans and invited her to a good old-fashioned house party.”
Married since: 2003.
Served at their wedding: An assortment of vegetable and salad dishes, along with sliced meats and cheeses.
What is the best thing in your partner's cooking repertoire? Elizabeth: “His eggs over-easy with goat cheese.”
Matt & Darcie Kornmeyer
How they met: In 1999, Matt was bartending at a hotel bar in Dallas, and Darcie was there for a Southwest Airlines training class.
Married since: 2004.
Served at their wedding: Filet and stuffed chicken with whipped potatoes and asparagus.
What is the best thing in your partner’s cooking repertoire? Matt: “Her pork chops.” Darcie: “His lemon chicken.”
Date night: A nice dinner, a few glasses of wine, and a nightcap at their old hangout, Mass Ave Pub.
Any food-related traditions in your household? Darcie: “Spaghetti and salad once a week. I make the salad.”
Kevin & Richelle Rider
Married since: 2005.
Served at their wedding: A variety of appetizers, eight types of cake, and chocolate-dipped strawberries.
What is the best thing in your partner’s cooking repertoire? Richelle: “His microwave corn on the cob.”
Did you have to make any adjustments in your cooking to accommodate the other’s tastes? Kevin: “I eat more ‘rabbit food’ than I would normally.” Richelle: “I am forbidden to cook liver.”
Photos by Tony Valainis
This article appeared in the February 2014 issue.