by Brian Garrido | Nov 14, 2024 | People
Hopscotch Coffee & Kitchen, celebrating 10 years in Bloomington, began with former owner Jane Kupersmith and the husband-and-wife-team of Erin Tobey and Jeff Grant. Today, Tobey and Grant run the operations; he primarily oversees the back of the house and roastery, while Tobey focuses on the aesthetic and service in the front. Over the last decade, the roastery has grown from a java joint to a full restaurant. Today’s locals and travelers can sip their 100 percent direct-trade coffee while enjoying freshly made scrambles, bowls and sandwiches in a joyful space.
What made you want to become a coffee roaster?
From my perspective, I’ve been peripheral to the process; Jeff started the coffee shop with Jane. My contribution has been interiors, menu design and working on the aesthetics of the place. We had come from being in the service industry, having good bosses and not-so-great bosses, so we wanted to create a place we both felt good about, and more represented our values. I was mainly a cheerleader in the early days, though I did learn how to use the espresso machine. I painted a mural on the wall and helped pick out the fonts, whatever it was.
What is your favorite type of coffee drink, and why?
I will enjoy a latte. Hopscotch makes a Jack-o-Lantern latte, which is our version of seasonal pumpkin spice. I love a nice latte.
What is your favorite food and drink pairing?
We have a breakfast dish called the New Traditional, with eggs or tofu. I have eggs over medium with toast, our breakfast potatoes and black coffee. It feels so familiar and comforting; that feels like the perfect pairing to me.
What is your favorite thing to cook for yourself and your family?
I love making breakfast: waffles and scrambled eggs. Jeff’s family has a recipe for haystack eggs: You shred potatoes, crack an egg and then bake it in the oven for about 10 minutes, adding cheese. We use veggie bacon, something our kid will enjoy. We have a 7-year-old, so I love making breakfast on the weekends.
What items do you always have in your fridge?
I like Irish butter right now. Strawberries, arugula and kale are some excellent staples.
If you could choose your favorite place to visit, where would that be, and what would you have?
The most romantic and culinary thing I can think of is being in Italy and having a spritz, something fizzy and alcoholic.
If you could choose a favorite place in Indiana to visit, where would that be located, and what would you drink and eat?
We like going on little day trips to French Lick or Nashville, Ind. We love to drive to Indianapolis for the Children’s Museum, the zoo or Newfields and then get something delicious at Amelia’s, like baked goods and freshly made bread, to bring home.
by Brian Garrido | Nov 14, 2024 | Places
If you’re a fan of small, historic towns with a touch of style, then Lebanon, Ind., should definitely be on your need-to-visit list. Indeed, driving under the overpass with its brightly colored graphic along I-65 makes a traveler curious about what the region offers. About 30 minutes northwest of Indianapolis, Lebanon, with a population of 16,662, provides a glimpse into Indiana’s business future, specifically with the pharmaceutical landscape surrounded by the charming Midwest vibes. Driving the recent news is homegrown Eli Lilly’s October 2024 announcement of a $4.5 billion research and manufacturing complex in the area’s new high-tech LEAP District.
Like many Hoosier communities founded in the late 19th and early 20th centuries, the town features a distinctive courthouse noted for its design. Listed on the National Register of Historic Places, this particular hall of justice is believed to have the tallest limestone Ionic columns in the United States. While the county building draws the square’s initial focus, the city’s heart beats with its growing food scene. Directly across the street from the courthouse, St. Adrian Meats & Sausage showcases the region’s deep agricultural heritage. Much more than a “local butcher shop,” St. Adrian specializes in Indiana-grown meats and provides a direct-to-consumer taste of old-world craftsmanship. The owners, born and raised in Boone County, prioritize sustainable practices to ensure their products reflect the state’s farming heritage.
Opened in 2021, Klooz Brewz & Public House, is known for a rotating selection of artisan beer and delicious food. Owner Patrick Klooz, known for experimenting with seasonal ingredients, crafts bold IPAs and easy-drinking lagers in a lively and charming atmosphere. Diners can belly up to the bar to enjoy live music or eat locally sourced tenderloins, artisan mac and cheese and specialty smash burgers and sandwiches made to pair with their flagship beers.
Named after the founding year of Lebanon and the founders, Kinnard & Drake’s 1830 Chophouse provides the classic American steakhouse with a focus on Boone County- raised meats as well as seafood and pasta. Chef Shawn Sublette uses locally farmed ingredients whenever possible at the 120-seat restaurant.
Also right downtown, Mel McMahon’s Indiana Gifts not only sells and curates Hoosier-made products, but also assists in empowering the state’s entrepreneurs in getting to market. The corner shop features items from South Bend Chocolate Company, Albanese Candies in Merrillville, Lafayette’s Copper Moon Coffee, New Castle’s Ollie Lue Soap Co. and more. If you can’t get to the store, the website features the products, furthering the mission to create stronger communities through Indiana crafters.
Lastly, a Lebanon visit calls for a stop at the family-owned, award-winning Titus Bakery. Over the last 40 years, the doughnut maker developed a cult following with signature confections such as their maple bacon long johns, winner of the Best Donut at the 2017 Indy Donut Festival. They also craft a variety of cookies, cakes, and seasonal goods, ensuring every Lebanon visit is a sweet one.
by Brian Garrido | Oct 31, 2024 | People
Bloomington’s Hopscotch Coffee & Kitchen celebrates 10 years as an Indiana business with owners Jeff Grant and Erin Tobey. The creative couple, who both moonlight as musicians throughout the area, saw a need for a locally owned roastery, and that’s essentially how the landmark business began. Located on opposite ends of the B-line Trail, with a roastery and to-go shop on one end and the restaurant on the opposite, locals and visitors can sample their 100 percent direct trade coffee. Hopscotch redesigned its whole-bean coffee bags to honor its decade-old status and showcase its resilience, growth and change.
What made you want to become a coffee roaster and restaurateur?
I gained experience in and enjoyed working in coffee shops. Ten years ago, Bloomington didn’t have the specialty coffee places that might be found in larger cities. I partnered up with a friend, Jane Cooper Smith. She was roasting, and I wanted to open a coffee shop, and she wanted to open a roastery, so we joined forces that way.
What is your favorite type of coffee drink and why?
I mainly have a shot of espresso over ice. I’ve always enjoyed how it tastes chilled over ice, slightly better than hot. So, I still have hot espresso, but that’s usually my go-to.
What is your favorite food and coffee pairing?
I can’t think of anything better than a traditional breakfast. At Hopscotch, we have the New Traditional dish: eggs or tofu. I have eggs over medium with toast, our breakfast potatoes and black coffee, which feels perfect, familiar and comforting.
What is your favorite thing to cook for yourself and your family?
My classic soup, which I occasionally make, is made with chickpeas, spinach, potatoes, and coconut milk.
If you could choose a favorite place in Indiana to visit, where would that be located, and what would you drink and eat?
We love going to French Lick and West Baden. It feels like you’re in a baseball stadium with the size of it, but it’s a hotel, and there’s just a little restaurant in there, that’s good. It’s a pleasant experience to sit and be in a strange, massive, beautiful and ornate room.
If you could go anywhere in the world, where would that be, and what would you eat and drink?
Cuba and I’m going to say a mojito, just because I like to fantasize that they’re better than better there than anywhere else.
What items would do you always have in your fridge?
Sliced turkey, chili crisp, good mustard and fancier condiments – apple cider from our local orchard, Slaughter – are always great.
by Brian Garrido | Oct 31, 2024 | Places
Only a two or three-hour drive from any number of Midwest cities, Fort Wayne is transforming into a must-stop travel destination. Known for being the home to the oldest ballet company in Indiana, Fort Wayne Ballet, and having the most extensive online musical instrument retailer, Sweetwater, the Northern Indiana city continues to grow its eating and dining landscape with regional and global ingredients. Manufacturing and defense industries drive much of the economy in the state’s second-largest city, bringing international visitors on business with time to spare. Thus, dining is essential to the demanding visitor always looking for delicious travel stops.
To begin an excursion, the boutique Bradley Hotel, created by Vera Bradley co-founder Barbara Bradley Baekgaard, promises a luxurious, sophisticated stay. The hotel’s restaurant, The Arbor, infuses a stylish atmosphere with modern, creative American cuisine by chef David Rodgers. He crafts delicious dishes using Indiana produce and meats while connecting eaters to the Northern Indiana culinary community. He also oversees Birdie’s, the hotel’s rooftop bar.
Fort Wayne chef Johnny Perez, born in Southern California but raised in Fort Wayne, celebrates Cali-Mex street food at Mercado, a Latin-American restaurant. When they close their eyes and take a bite of his savory tacos, diners can taste the freshness of farmers’ markets, with flavors of vibrant spices and newly harvested ingredients. Mercado is located on The Landing, an outdoor two-block mall with shopping and additional dining.
Opened in March of this year, Sean Richardson’s minimalistic Rune Restaurant, located in a 19th-century former pharmacy, allows diners to focus on the James Beard semifinalist chef’s plates. The seasonal menu changes frequently, featuring locally sourced meats and produce, including ingredients from a professional forager who sources ingredients from the local landscape. Richardson, who’s worked with notable chefs such as Milktooth’s Jonathan Brooks in Indy and Dan Barber of Blue Hill at Stone Barns in New York, elevates Fort Wayne’s status as an eating destination with his take on the Great Lakes agricultural bounty.
Hidden behind a strip mall off of Jefferson Blvd, The Hive Coffee Shop offers a quiet space to sip that java or steeped tea paired with freshly made pastries, including gluten-free from Wild & Free GF. The comfy shop, which used to be a personal home, evokes the warm feeling of being in a friend’s place, chatting over a chess game or reading in a secluded corner. Before work or the afternoon break of the weekday grind, the cafe allows caffeine lovers a pick-me-up from the daily crush.
Fort Wayne’s 21st-century dining offers a look into the city’s creative growth. It has quickly become a destination where forward-thinking urban development, such as the newish Electric Works redevelopment and its Union Street Market food hall, is wrapped in a modest package. For travelers and locals alike, the more than $1 billion in newly developed resources offer a vibrant snapshot of its evolution and dedication to pursuing good food for today and tomorrow.
by Brian Garrido | Oct 15, 2024 | People
Chef Ryan Nelson, proprietor of Indianapolis’ acclaimed Late Harvest Kitchen, has made the restaurant a must-visit dining destination for the past 14 years. Alongside his wife, Laurie, chef Nelson draws on a deep family tradition of culinary excellence, learning from his mother and grandmother. Originally from Minneapolis, he honed his skills at Oceanaire restaurant in downtown Indy before launching Late Harvest Kitchen in 2011. Known for its seasonal, garden-to-table menu, the eatery was honored as “Restaurant of the Year” by Indianapolis Monthly on opening. Nelson was also named to the Indianapolis Business Journal’s prestigious “40 under 40” list.
What made you want to become a chef?
I went to school to be an English teacher and cooked at restaurants to earn extra money to take girls out or to have some cash in my pocket in college. I ended up falling in love with the business, the adrenaline, the food and the whole restaurant world. By the time I was finished with school, I had a career. My folks weren’t super happy, but I loved it.
What is your favorite type of food and why?
I love French bistro [fare]. That’s my jam. Anytime I’m in New York, I have lunch at Balthazar. I like food with techniques that show value and craft. A well-constructed terrine or pate with a glass of white burgundy. That’s heaven for me.
Where do you get your inspiration?
My kids. I have a 14-year-old boy and a 9-year-old girl, and looking at them makes me want to work hard. My employees inspire me and steer the ship in the right direction.
What is your favorite thing to make for yourself and your family?
Most chefs would agree that they only cook a little at home. I’m fortunate that my wife is a great cook. My kids love it when I make pizza. They think it’s fantastic when I toss the dough in the air and put their toppings on.
If you could eat anywhere in the world, where would that be, and what would you eat?
Paris. Tokyo: sushi, noodles, yakitori and all that stuff would be fantastic.
If you could choose a favorite place in Indiana to visit, where would that be? And what would you eat?
Wagner’s in Oldenburg. Family-style fried chicken. I’ve stopped a few times on the way to see a Red’s game. The destination would be Bonge’s. I haven’t been since the ownership changed, but we always liked making the trek to see Tony and his wife. And I’m kind of bummed that he sold, but I’m glad that it’s still a restaurant.
What items are always in your fridge?
With the kids, it’s always Gatorades and Capri Suns packs. My wife and I have sparkling water, cheese and the basics – nothing too crazy.
