by Brian Garrido | May 15, 2024 | Places, Featured Destinations
Culinary Crossroads is heading back to the New Albany area for our third On the Road dinner in Southern Indiana. The May 21 collaborative chef dinner takes place at Huber Winery’s Plantation Hall and features three of Southern Indiana’s top chefs: Logan Hostettler of the 1894 Lodge, Vanessa Felix-Goode of V’s Gourmet to Go and Prosser Career Education Center and Liz Martino of Mesa Kids Cooking School. With that in mind, we thought we’d take another look at New Albany with this piece from 2023.
With a rich history, an array of global dining experiences and many attractions for all ages, the walkable downtown of New Albany offers a great example of ever-evolving small-town America, where history and creativity coincide. The eye-catching Lady Tron restaurant offers the perfect example of this juxtaposition – a delicious experience in an architecturally incongruous location. The pre-fab diner, built in 1957 and situated on a busy downtown corner, began as a burger joint called Little Chef, but owners Summer and Alexa Sieg have created a whimsical sci-fi-themed restaurant that is sure to make visitors smile.
Outside the small building, a lifesize, Jetson-like waitron beckons passersby. Inside, the 10-seat diner is decorated with memorabilia from sci-fi movies and TV shows from the last 60 years. While it might seem museum-like, a sense of fun and whimsy permeates with Darth Vader figurines holding the napkins amid the lava lamps’ glow. The owners will even pop-in DVDs like 2009’s “Monsters vs. Aliens.”
Both Summer and Alexa have backgrounds in the food and hospitality industry. Summer is the chef, while Alexa waits on the customers, serving the fresh-made soups and sandwiches.
The small but varied menu features popular sandwiches with names honoring well-known female science fiction characters. You’ll find the LT for Lady Tron (“Tron: Legacy,” 2010), a hamburger with bacon and a green chile-cheese sauce; the Ripley (“Alien” series, 1979 – 2018), a pulled chicken tossed in a blueberry molasses and topped with sesame slaw; the Jane (an homage to Jane Fonda’s “Barbarella,” 1968), a grilled cheese stuffed with smoked gouda and provolone; the Starbuck (“Battlestar Galactica,” 2004 – 2009 ), a Polish sausage with five-bean soup and a jalapeno corn cake; and the Uhura (Star Trek’s translator and communications officer), crunchy deep fried cod, coated in a creamy garlic and jalapeno slaw. And for dessert, patrons can enjoy sweetened grilled cheeses, the Leia (“Stars Wars, “1977) or the Scully (TV’s “The X-Files,” 1993 – 2002).
It’s fitting that the restaurant provides such a creative take on comfort food, as New Albany is also a hub of the arts in Southern Indiana. Strolling around the area, visitors discover that the area abounds with art galleries and studios showcasing the works of local creators. The Carnegie Center for Art and History stands a block away, highlighting the city’s commitment to freedom of expression and providing exhibitions that celebrate the region’s cultural heritage.
But beyond its restaurants and galleries, New Albany also offers Underground Railroad history. A few blocks from the center, the Town Clock Church provided one of the first stops for those fleeing slavery. Additionally, the train station provided access and passage to those heading further north for safety.
Whether exploring New Albany’s history, culture or restaurants and nightspots, the town leaves an indelible mark, making visitors look forward to the next tasty visit.
by Brian Garrido | May 15, 2024 | People, Q&A
Native Hoosier chef Corey Fuller began working at 13 in his hometown of Carmel at Ye Olde Library Restaurant, now known as Woody’s. During his senior year of high school, he was the sous chef at the now-closed Villa Inn in downtown Indianapolis. Fuller then headed to Chicago, where he studied at Le Cordon Bleu and then learned and cooked alongside Michelin-starred chefs like Carrie Nahabedian of NAHA and Brindille and Alinea’s Grant Achatz. He also worked for Wolfgang Puck in various US cities and as far away as the United Arab Emirates.
Today, as the executive chef for Cunningham Restaurant Group’s Commission Row at Indy’s Bicentennial Unity Plaza, Fuller’s experience allows him to carefully craft a luxuriously curated menu of steaks, seafood and even a hand-selected caviar list. When not working, Fuller spends quality time with his wife and their son, James, who was diagnosed with the rare Prader-Willi Syndrome. He has become a strong advocate for awareness and fundraising for the Foundation for Prader-Willi Research.
What made you want to become a chef?
I got a job washing dishes when I was 13. The chefs were the “cook guys” in the restaurant. I was hooked immediately.
What is your favorite type of food and why?
If I had to pick one, it would be pizza. I’ll travel for it. I have been all over the country and usually try to find the best place to get a slice while there.
Where do you get your inspiration?
I have had a lot of lived experiences, in and out of kitchens, eating at restaurants and seeing what’s out there. I spent time doing research and development for a firm in Chicago, and I saw how to seek and find coming macro and micro trends.
What is your favorite thing to make for yourself and your family?
We cook very simply at home. My son has a specialized diet, so we keep it balanced and nutritious.
If you could eat anywhere in the world, where would that be, and what would you eat?
I would love to go to Seoul, South Korea, and eat everything!
If you could choose a favorite place in Indiana to visit, where would that be and what would you eat?
Indianapolis is my favorite place in the state. I really love going to Shapiro’s for a big deli corned beef sandwich and potato pancakes.
What items are always in your fridge?
Asian condiments: fish sauce, gochujang, miso paste, garlic chili paste.
by Brian Garrido | May 2, 2024 | Places, Featured Destinations
The charming and walkable Zionsville, located a hop over the Boone County line from Indianapolis, offers a small-town appeal that extends to its growing and diverse food scene. With a brick-paved Main Street cutting through the village and a population of just over 13,000, Zionsville’s dining options cater to various global tastes and Midwest preferences.
Starting May 18 and continuing through Sept. 28, the annual Zionsville Farmers Market occurs every Saturday from 8 a.m. to 11:30 am. A hallmark of the area’s summers for almost 30 years, the market operates every Saturday, rain or shine. Throughout the season, food days are highlighted, such as Ice Cream Day (July 29), Watermelon Day (August 12), and Eat an Apple Day (the third Saturday in September). Expect live music and the traditional hide-and-seek for the market’s mascot, a corn plush toy named “Cornelius” that’s hidden among the stalls. Kids win sticker prizes for uncovering the weekly hideout.
Begin your farmers’ market morning at Patrick’s Kitchen with a breakfast burrito stuffed with scrambled eggs, cheese and your choice of melt-in-your-mouth smoked pork shoulder or cherry-wood smoked bacon. Husband-and-wife co-owners Patrick Mullen and Beth Dickerson closed Patrick’s Kitchen in 2022, reopening it as a market stall.
After picking up your produce for the week, walk Zionsville’s Main Street to explore its many mom-and-pop boutiques, shops and restaurants. To satiate a sweet tooth, stop at Truffles & Creams, where chocolatier Natasha Hovyadinova and her husband, Sergei, make delectable candied shells with flavored ganaches and more.
As it gets closer to lunch, the village provides ample dining opportunities. For 66 years, the Friendly Tavern has been feeding locals burgers and tenderloins in a circa 1870s wagon works factory. Noah Grant’s Grill House & Seafood Bar specializes in fresh seafood and steaks, and owner Shari Jenkins also created the Key West vibe of Tipsy Mermaid.
As the evening approaches, the French-inspired Auberge serves Gallic favorites such as escargot à la bourguignonne (snails in red wine), moules frites (steamed mussels and fries) and tarte fine aux pommes (apple tart).
In the Boone Village Shopping Center, the recently opened 60-seat Good Omen, by chef Nicholas Gattone and his mother, Diane, showcases Northern Italian dishes with fresh pastas, including gluten-free, and large portions of proteins with polentas and generous sides.
From farmers’ market meals to old-school taverns and upscale global eateries and sweets, Zionsville offers dining experiences that leave a lasting impression.
by Brian Garrido | Apr 17, 2024 | People, Q&A
Graduating in 2016 from the International Culinary School at the Art Institute of Indianapolis with a bachelor’s in culinary management, Chef Haley Garrity began a line cook job at the then recently opened East End Grill in her hometown of Lafayette, Ind. Now chef de cuisine, Garrity has created eight years of menus for the neighborhood restaurant focusing on using fresh seasonal ingredients from around the state. With her fiancé, Cecil, also a chef, Garrity shares an 8-year-old daughter named Grace. On her off days, Garrity makes homemade sweets for friends and family.
What made you want to become a chef?
The challenge and the creativity are why I wanted to become a chef. Growing up, I enjoyed cooking and creating new menu ideas with my mom. We would get into the food competition TV shows, and if they could do it, so could I. I enrolled in culinary school as soon as I could, and the rest is history.
What is your favorite type of food and why?
My favorite type of food is fish and seafood. Fish can take on any flavor you want to throw at it, and I like to experiment with different species, textures and flavor profiles.
Where do you get your inspiration?
I get a lot of inspiration from my fiancé, who is also a chef. We both have our own unique styles that complement each other. Of course, I find as much inspiration from dining when traveling as possible.
What is your favorite thing to make for yourself and your family?
My first favorite thing to make for my family is homemade cookies – any cookies – which I enjoy baking for all my family and friends. My second favorite thing to make would be breakfast food: biscuits and gravy, eggs Benedict and my cinnamon rolls.
If you could eat anywhere in the world, where would that be, and what would you have?
If I could eat anywhere, I would enjoy Japan’s food. My father had traveled there for work and brought me back many food gifts. It would be amazing to experience Japanese sashimi and sushi.
If you could visit any place in Indiana, where would that be, and what would you eat?
I would choose the Cake Bake Shop in Carmel. I have only been with a friend once but would die to go back. I would eat the croque madame again because it’s the most mouthwatering brunch item you can get. I would also eat any of their amazing cakes.
What items are always in your fridge?
I always have butter and eggs in my fridge for my baking needs and condiments such as mayo and ranch.
by Brian Garrido | Apr 17, 2024 | Places, Featured Destinations
Known for masterworks of modern architecture and public art, Columbus, Ind., offers a food scene that reflects its evolving history. From a century-old ice cream parlor to bars and upscale dining establishments, there’s something for everyone in the Bartholomew County seat.
But do start by perusing some of the landmark buildings. Indeed, the small city is such a mecca for design that New York Times‘ architecture critic Paul Goldberger said that ”Columbus, Indiana, and J. Irwin Miller are almost holy words in architectural circles.”
Whether taking a Visit Columbus tour bus or enjoying a self-guided exploration of some famous architectural works (like the J. Irwin Miller House), visitors will undoubtedly work up an appetite. But happily, there are spots like historic Zaharakos and Columbus Bar or newcomers such as Henry Social Club and Gramz Bakery to handle your hunger.
Before visiting the local landmarks, stop for breakfast at the family owned Gramz Bakery, which opened in 2013 selling baked goods like scones, sweet rolls, cakes, breads and an assortment of brownies and cookies. In 2020, the Coles, consisting of husband and wife, Jay and Karen and their two daughters, Rachelle and Meaghen, launched and began roasting their coffee at Sojourn Coffee Company. Today, the java and sweets place serves breakfast throughout the day, as well as quiches and sandwiches, primarily made in-house.
After a two-hour architectural tour, enjoy lunch at Zaharakos, an old-school soda shop and museum. Guests can order the GOM, a grilled sloppy joe (think patty melt but messier) followed by housemade ice cream, a milkshake or a classic ice cream soda. While sipping on one of the sweet treats, stroll through the brass and marble emporium with the largest collection of 19th century beverage fountains or tap your toes to the still-operating 1908 self-playing organ.
Columbus Bar, the city’s oldest operating establishment, sits across the street. Easily identifiable with its vintage neon sign, the CB, as locals call it, is known for its pork tenderloin sandwich, a hand-coated monster of fried goodness.
At the Henry Social Club, chef/owner Gethin Thomas focuses on classic American cuisine featuring a changing menu of seasonal dishes. The restaurant’s stylish and modern decor creates a sophisticated dining environment with vintage Eames chairs and mirrors.
With plenty of architectural history and lots of good eats, Columbus offers dining options for all. Whether you’re craving farm-to-table, sweet treats or Midwest comfort food, Columbus offers an array of possibilities.
