by wadmin | Aug 30, 2023 | Blog, News
As the school years gets going, Culinary Crossroads is happy to announce that the first two Chef Greg Hardesty Scholarships have been awarded to students in Ivy Tech Community College’s culinary program.
Working with the Hardesty family and Ivy Tech, Culinary Crossroads established an advisory committee to review applications, interview finalists and choose two applicants to receive a full-year scholarship.
The Hardesty scholarship committee awarded the fund’s first round of scholarships to culinary students Katherine Aliff and Ethan Wise. Honoring the legacy of late Chef Greg Hardesty, the scholarship will be awarded annually to Ivy Tech culinary students who demonstrate talent, leadership and dedication to the craft of cooking. Chef Hardesty, who passed away in the spring of 2021, left an indelible legacy through the training and mentoring of many of Indy’s premier chefs.
“Chef Greg Hardesty was a mentor in the Indianapolis culinary community, and we are proud to celebrate the legacy he created and to announce the first two recipients of this scholarship,” said Larry Dickerson, founder of Culinary Crossroads.
Baking has always been a part of New Ross, Ind., resident Katherine Aliff’s life and she has known she wanted to pursue a career in culinary arts since sixth grade. Aliff says her goals in the culinary and baking pastry industry are to work as a pastry chef in a restaurant or hotel and gain experience to eventually own her own bakery or cafe.
Ethan Wise of Covington, Ind., credits his mom with starting him on his culinary journey. From helping at home with dinner to making dinner and eventually starting his own baked goods business, Ethan developed a passion for the culinary field and has a goal of owning his own business.
The Hardesty scholarship is open to students enrolled at the Ivy Tech Community College Indianapolis campus with plans to open applications to students at Ivy Tech’s five additional culinary school campuses as the scholarship grows.
“We are proud to honor Chef Greg Hardesty with this scholarship and strengthen Ivy Tech’s commitment to the culinary arts,” said Sue Ellspermann, president of Ivy Tech Community College of Indiana. “As an academic institution, Ivy Tech is breaking down barriers to education and creating opportunities for students. This scholarship is an incredible way to honor Chef Hardesty’s legacy.”
by wadmin | Aug 30, 2023 | Blog, News
By Brian Garrido
Connersville, one of the oldest cities in Indiana, serves up small-town charm with a big taste of diverse Midwestern eating – with a side of automobile history. Taquerias dish out tacos, burritos and enchiladas, pizza shops offer delicious pies and pasta, and mornings aren’t complete without a stop at Stacks, famed for their chocolate chip pecan pancakes and the Kentucky Benedict, two poached eggs, house-made biscuit and sausage patties and creamy gravy. Yet, it’s Kunkel’s Drive-In Restaurant, built in 1954, that helps to chronicle the area’s longtime connection with food and cars.
It’s hard to miss the burger joint’s sign beckoning with undulating letters of blue and yellow. Patrons park under one of two angled canopies that flank a mid-century flat-topped restaurant. And, using one of the classic individual speakers, customers can order the double-decker Kunkel Super Burger or a Hoosier pork tenderloin, breaded or grilled. Make it a basket with fries or hand-floured onion rings.
The eatery harkens back to Connersville’s role in early automobile manufacturing, earning it the nickname “Little Detroit.” At one time, the city played an enormous role in the burgeoning American auto industry, starting in 1909, when the incredibly luxurious McFarlan first went into production. The “American Rolls-Royce” shone with 24-carat gold trim and has long been considered the most expensive auto made at the time, with a price tag of $25,000 (adjusted for inflation, closer to $500K today). In 1910, Lexington Motor Company moved from Kentucky, followed by Empire, with its Little Aristocrat. Additional manufacturers moved to the area throughout the roaring twenties, which included the Auburn, Ansted and Duesenberg makers and engine builders McQuay-Norris. And according to the Indiana Historical Society, Connersville’s Central Manufacturing produced 500,000 Jeep bodies during World War II.
Today, car enthusiasts gather between slurps of milkshakes and vanilla Cokes every other weekend to show off their four-wheeled treasures – be sure to check out Kunkel’s Instagram page. The restaurant hosts Kunkel’s Cruise-In annually, serving up nostalgia and gaining awards for their food. Visitors can savor traditional sandwiches while collectors show off their souped-up Mustangs, polished chrome Model T’s or 1969 VW vans with judges awarding the Carhop Choice Trophy.
With traditional American dishes, international flavors or classic cuisine, Connersville provides some tasty eats along with the automotive history. Whatever’s on the menu, you’ll drive away happier than when you arrived.
by wadmin | Aug 30, 2023 | Blog, News
By Brian Garrido
Chef Jeff Ford of Ford’s Black Angus will be cooking at our next Culinary Crossroads On the Road Dinner Oct. 25 at the Ohio Building in Terre Haute. The award-winning chef, along with his wife, Kelly, purchased the Black Angus, a well-known historic steakhouse, in 2007. Today, Kelly’s proficiency in restaurant management and marketing, along with Ford’s cooking prowess cements the couple as two of Wabash Valley’s leading restaurateurs with multiple honors from national food and wine magazines. Ford will be cooking alongside Terre Haute chefs George Azar of Saratoga Restaurant and Kris Kraut of Federal Coffee + Fine Foods at the Oct. 25 dinner. We caught up with Ford to find out a bit about his background, inspiration and what he most likes to eat.
What made you want to become a chef?
The simple answer for me wanting to become a chef is that I am a night person. I didn’t want to do eight-to-five work, put on a suit or even have to shave every day! Real shallow but, I only developed that thought after I was hooked on the kitchen.
What is your favorite type of food and why?
Why have to choose a favorite food, when every culture has amazing flavors? But BBQ or Chinese is my go-to.
Where do you get your inspiration?
I find my wife actually to be quite inspirational for me. Probably corny! Other than that, travel inspires me, my family is always a push for me and just the desire to do the best I can for the people that I am feeding.
What is your favorite thing to make for yourself and your family?
Well, last night with our daughter by our side. we fixed smoked ribs and baked potatoes. Other family favorites would be teriyaki steak and our version of rice pilaf. That brings back childhood memories for both myself as a kid and for our kids.
If you could eat anywhere in the world, where would that be and what would you eat?
At this point, my goal is to eat at all 13 of the Michelin three-starred restaurants in the U.S. Then I want to do a BBQ tour of the U.S. as well.
If you could choose a favorite place in Indiana to visit, where would that be and what would you eat?
I am a diner junkie. In Indiana, I like to hit the obscure places in the small towns if I am passing through.
For ticket and table sales info for the upcoming On the Road dinner in Terre Haute, please email info@culinarycrossroads.org.
by wadmin | Aug 13, 2023 | Featured Destinations
By Brian Garrido
Richmond, Ind., a small town bordering Ohio and a quick 70 miles from Indianapolis, offers a sweet experience for chocoholics. The route, dubbed the Chocolate Trail and featuring 15 shops to explore, provides a semi-walkable tour through the area’s history while allowing visitors to sample an array of artisanal confections. A stroll allows visitors to explore the town’s sugary delights, from rich and dark to creamy milk chocolate, and learn about the history of the charming area.
The Indiana Foodways Alliance has assembled a Chocolate Trail Passport detailing the shops, and the mobile menu allows complimentary samples when visiting each candy maker. Participants can unlock prizes when checking in at participating locations. After checking in with five merchants, visitors can earn a Certified Chocolate Lover decal. If they visit twelve shops, they earn a Chocolate Lover t-shirt and might be featured on the foodways alliance’s social platforms as a certified Chocolate Trail Lover. Do sign up for passport so you can check in at each location for samples.
The Hoosier state has a long legacy regarding confections beginning in the early 19th century. Indiana’s oldest confectionary, Abbott’s Candy Shop, opened in 1890 and is located a few miles away in Hagerstown. Known for their hand-dipped caramels and chocolate-covered strawberries, it’s worth the drive.
But while in Richmond, the trail provides a sensory journey weaving the together the town’s rich past with the enticing allure of chocolate. Whether you are a connoisseur of fine chocolates or a lover of all types of sweet delicacies, this trail promises an immersion that will leave lasting memories and a craving for more.
Here’s a sample walking guide:
- Begin your sweet excursion at Lisa Cakes, where you’ll receive a stamp and a sample of Lisa’s signature brownie.
- Head over to Undercover Coffee and wash that brownie down with a yummy hot chocolate.
Stroll to Little Sheba’s Restaurant for a free child-size Sheba brownie.
- Then skip to Ullrey’s for two treats: a sample of Good’s Chocolate made in Anderson and a four-ounce, chocolate-flavored scoop.
- End at Sweet Blessings with a freshly made chocolate chip cookie.
As you reach the end of the Richmond Chocolate Trail walking tour, you’ll leave celebrating community, tradition and the passion that fuels local businesses, making them an integral part of Richmond’s identity.
by wadmin | Aug 11, 2023 | Blog, News
By Brian Garrido
Indianapolis chef Carlos Salazar’s culinary journey began in his family’s kitchen, and eventually led him to culinary school. He studied with longtime Indy chef Tony Hanslits at The Chef’s Academy and then worked for chef Steven Oakley of Oakleys Bistro. Under their tutelage, he honed his skills and eventually partnered with restaurateur Ed Rudisell at Rook, which quickly became a destination eatery focusing on Asian flavors. He launched his Lil Dumplings restaurant concept at Fishers Test Kitchen in 2020 focusing on Filipino-inspired dishes, then opened Lil Dumplings Noodle Bar at the Garage Food Hall in 2021. Recently, he launched Lil Rook Food Truck, where he recreates grab-and-go dishes from Rook, which closed during the pandemic.
What made you become a chef?
I was in school for accounting, and my best friend, now my wife, was visiting from college. She asked me how I liked accounting. I told her I couldn’t see myself in a cubicle for the rest of my life. She said, “Why don’t you go to culinary school?” I discovered a culinary school opening in Indy (The Chef’s Academy), and that’s how it started.
What is your favorite type of food and why?
My answer is always everything. I love all food. I could eat pizzas or burgers for a week. But right now, either Thai or Filipino food.
Where do you get your inspiration?
Friends. It used to be reading cookbooks or watching other chefs that I would never meet. Now, it’s being able to eat my friends’ food. That inspires me, especially when they make something with an unusual flavor profile. It gets my head going.
What is your favorite thing to make for yourself and your family?
I like braised meats. We like to do something very quick and simple, so we have more time to spend with each other, because most of my time is in the restaurant. I would pick braised meats over anything grilled or fried.
If you could eat anywhere in the world, where would that be, and what would you eat?
I’ve always wanted to go to India for the diversity of flavors, but there’s also Thailand. And if I picked one dish, I would say pad Thai. That’s my thing.
What items are always in your fridge?
A lot of condiments. Hot sauce. Ketchup. Mayonnaise. Eggs.
If you could choose a favorite place in Indiana to visit, where would that be located, and what would you eat?
I would pick downtown Indy. Out of all the places in Indiana I’ve been, that area has the food that inspires me the most. I often go to Beholder and Bluebeard because those two chefs [Jonathan Brooks and Abbi Merriss] inspire me.
