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Indy pastry chef to compete at World Food Championships

Indy pastry chef to compete at World Food Championships

Whether it’s a big-time barbecue contest, a community chili cookoff or all those shows on TV, food sport competitions have never been hotter. And Indiana has its own cadre of competitors. Indianapolis pastry chef Cindy Hawkins, owner of Circle City Sweets, will be competing in her fifth World Food Championships when she heads to Dallas in November as part of Team Indiana. But what’s the competition really like? We caught up with Hawkins at her shop and production kitchen at the AMP artisan marketplace and food hall in Indianapolis to find out. What’s the appeal of competing in the World Food Championships? It’s a lot of fun. I think I go as much for the fun networking as I do the competing. I’ve met a lot of cool folks from all over the...

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Award-winning rye in Indiana

Award-winning rye in Indiana

Did you know that Indiana now has an official whiskey designation? The Indiana Rye Whiskey designation took effect last summer and follows the federal requirements for rye whiskey — a minimum of 51 percent rye in the grain bill, distilled at no greater than 160 proof, placed in a barrel at no more than 125 proof — then adds the Indiana-specific requirements that it be mashed, fermented, distilled, and then rested at least two years in the state of Indiana. “Distillers in Indiana have historically produced some of the highest quality rye whiskeys in the world,” said Bryan Smith, master distiller at Hard Truth Hills Distillery in Nashville, Ind. “Rye is a notoriously difficult grain to handle through the mash, ferment and distillation...

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Southern Indiana chefs featured at upcoming On the Road collaborative dinner

Southern Indiana chefs featured at upcoming On the Road collaborative dinner

We're hitting the road again! Culinary Crossroads launched the On the Road dinner series last October in Evansville, and now we're headed to the New Albany and Jeffersonville area. We thought you'd like to meet our three "culinary ambassadors" who'll be creating an incredible menu for our May 18 dinner at Huber Orchard & Winery. Ming Pu, executive chef, Brooklyn & the Butcher A native of Taiwan, chef Ming Pu credits his mother for instilling in him a true passion for cooking. When he was 7, Ming and his family moved to Vancouver, Canada, where they lived for two years before making Louisville their permanent home in 1999. Along the way, the 30-year-old chef gained a diverse food vocabulary of East Asian and French techniques and...

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2022 Spring Dinner Series Begins

2022 Spring Dinner Series Begins

The Culinary Crossroads 2022 Spring Dinner Series kicked off its four-week run on April 19 with a menu inspired by the flavors of Spain and Portugal. The "global culinary experience" theme will continue as we spotlight Italy on April 26, France on May 3 and the Middle East on May 10. Chefs for week one were Abbi Merriss of Bluebeard and The Brasserie at Kan-Kan, Carlos Salazar of Lil Dumplings Noodle Bar and West Fork Whiskey and Pete Schmutte of Leviathan Bakehouse. Wine pairings are included at all dinners and were selected by sommelier Ashlee Nemeth of Tinker Street. "Tonight's kick off was so much fun," said Culinary Crossroads founder Larry Dickerson. "Being involved with Culinary Crossroads and especially the Spring Dinner Series is...

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