Chef Samir Mohammad, a native of Taos, N.M., who studied at Le Cordon Bleu in San Francisco and the well-regarded Culinary Institute of America in Napa, Calif., opened 9th Street Bistro in Noblesville, Ind., with his Hoosier wife, Rachel, at the height of the...
Indy chef Samir Mohammad to cook at upcoming James Beard dinner
Chef Samir Mohammad, a native of Taos, N.M., who studied at Le Cordon Bleu in San Francisco and the well-regarded Culinary Institute of America in Napa, Calif., opened 9th Street Bistro in Noblesville, Ind., with his Hoosier wife, Rachel, at the height of the...
Catching up with Fort Wayne chef Trisha Tran
Fort Wayne's Brooklyn Pints Microcreamery dispenses frozen heaven for ice cream enthusiasts, offering handcrafted flavors scooped by Culinary Institute of America grads Trisha Tran and Brian Therkildsen. Housed on the ground floor of the 1920s-built Sheridan Court, a...
Q&A with Evansville chef Jeremiah Galey
Born and raised in Wadesville, Ind., just outside Evansville, Jeremiah Galey cut his teeth in the industry, starting as a dishwasher at 17. Nineteen years and a lifetime of experience later, he finally ventured into ownership at Bad Randy's Hot Chicken and BBQ Lounge...
Talking tacos and inspiration with Fort Wayne chef Sean Richardson
An Indiana native, chef Sean Richardson became obsessed with food in his late teens while working his first high-volume line cook job in Fort Wayne, Ind. Richardson eventually opened The Golden in Fort Wayne with chef Aaron Butts and was a James Beard Award...
Around the world and back home again with Chef Daniel Orr
Columbus, Ind., native Daniel Orr left Indiana for culinary school, and his career took him around the world, from Michelin-starred restaurants in Europe to some of New York City’s top fine-dining establishments. In 2008, he came home, embraced his “inner Hoosier,” as...
Pandemic pizza hobby became Indy’s popular Sam’s Square Pie
Former NFL Skycam operator and cameraman Jeffrey Miner began crafting Detroit-style pizza as a hobby during the pandemic and selling them at various pop-ups throughout Indianapolis. Quickly, he amassed a following for Sam's Square Pie, creating lofty, doughy pies with...