Archive | Winter 2014


Beer Spoken Here

Talking—and tasting—home brews with the Kosciusko Kettleheads

By Logan Miller | Photography by David Johnson  

When I walked into the dimly lit “Mad Room” in Mad Anthony’s Lake City Taphouse in Warsaw, Indiana, I found an almost medieval scene: 22 homebrewers at a circle of tables, each presenting a few of their creations. I had come to meet the Kosciusko Kettleheads: Warsaw’s homebrew club.

Among the homebrew community, the Kettleheads, who were founded in 2010, have a reputation for pushing the boundaries of traditional styles of beer. I quickly learned that the reputation is well deserved.

Keeping It Light

Among the homebrew community, the Kettleheads have a reputation for pushing the boundaries of traditional styles of beer.

“We don’t take ourselves too seriously,” said Jason Rich, a founding member of the Kettleheads, as he poured me a sample of his oak-aged saison with a grin. “We pay close attention to beer quality and educating brewers who want advice, but we don’t adhere to strict beer styles or rigid guidelines.”

As I handed my own Chinook SMaSH (single malt and single hop) to Rich to be included with the tasting schedule, a few batch titles caught my eye: Rum-Soaked Oak-Aged Coconut … Read More

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Roast Chicken slide

Not Your Ordinary Bird

Roast chicken goes from ordinary to extraordinary with the addition of clementines, fennel and tarragon.


Classic Roast Chicken and
Four Variations Worthy of a Feast

By Tara Swartzendruber-Landis | Photography by D. Lucas Landis  
With a little preparation, a roast chicken offers great rewards. Our Classic Roast Chicken and four variations are recipes worthy of a feast—even if it’s a Thursday night.
Whole chickens abound in most meat community-supported agriculture (CSA) subscriptions and are available at your local farmers market. Our recipes will work well on a bird that has lived a good life and may not be as fatty as a typical grocery store bird.
An added bonus: Roasting a whole bird means leftovers! Use meat for making salads or sandwiches or toss the bones in a stockpot and make your own homemade chicken stock.


Classic Roast Chicken

Serves 4–6

1 (3½–4 pound) chicken
¼ cup kosher salt
4–5 garlic cloves
½ lemon
3 stalks tarragon
3 stalks thyme
½–¾ cup white wine
4 tablespoons butter, melted

On a large plate, place the chicken and dump the salt all over the bird. Using your hands, try to get as much salt to stick to the flesh and … Read More

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Raising the Chocolate Bar

Single-origin, small-batch—
and like nothing you’ve ever had before

Chocolatier Hans Westerink began roasting and processing his own cacao just over a year ago in his family’s South Bend, Indiana, home.

By Maya Parson | Photography by Ashley Dru  

Burnt sugar. Tobacco. Olive. Cultured cream. The flavors of Violet Sky chocolate stopped us in our tracks. Our chocolate-tasting party sampled a dozen varieties of single-origin bars from around the world (including some from among the biggest names in craft chocolate), but it was the chocolate made by Hans Westerink in his family’s South Bend, Indiana, kitchen that had everyone exclaiming, “Wow! What is that?”

Weeks later, our recipe editor confided, “I can’t stop thinking about the taste of that Violet Sky chocolate.”

She wasn’t alone. I was also hooked. I knew I needed to find out more from Hans—and sample more of his phenomenal chocolate.

‘Purity and Beauty’

I met with Hans in his parents’ home in the historic Harter Heights neighborhood. Hans and his wife, Alison, both 26, have their own home nearby, but Hans uses his parents’ well-equipped kitchen and basement to craft his chocolate. (He is in the process of setting up a commercial kitchen.) I ask … Read More

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Salad Days

Keep fresh, green veggies on your plate all winter

By Tara Swartzendruber-Landis | Photography by D. Lucas Landis  

Fresh greens are a wonderful way to bring a fresh bite to the winter plate as well as a lighter way to eat around the holiday feasting season. Head to the market in the winter months and you will find kale, spinach, salad mix, romaine, bok choy, arugula and other fantastic varieties to liven up any winter brunch, lunch or dinner.

How to buy: Greens should be fresh looking, not wilted, and should smell fresh.

How to store: Take greens home and wash them thoroughly. Remove any wilted or decaying leaves. Dry them well. Store them covered. Greens should keep in the refrigerator for several days to a week.

Greens pair well with: anchovies, apples, bacon, basil, beets, black pepper, blueberries, cheese, chilies, coriander, corn, croutons, curry, Dijon mustard, eggs, fennel, garlic, ginger, green beans, green onions, ham, leeks, legumes, lemon juice, mushrooms, nuts, oil (olive, nut or sesame), oregano, parsley, pasta, peaches, pears, potatoes, red onion, sage, salt, seeds (pumpkin, sesame, sunflower), strawberries, sweet potatoes, tarragon, thyme, tomatoes, vinegar.

Hints for making a great salad:

• Think about your toppings and … Read More

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Barman Jason Bodley of Oak & Alley (Warsaw, Indiana) defines craft as attention to detail, creativity and constant innovation.

what is craft?

Michiana Artisans Explain What Craft
Means to Them

Barman Jason Bodley of Oak & Alley (Warsaw, Indiana) defines craft as attention to detail, creativity and constant innovation.


 Craft connects us with our origins—the Earth—and the people who developed and honed their abilities over time. Their skills and their knowledge and passion are passed on to us. Then we make the craft our own, combining tradition with innovation, and inspire others. Craft brings people together in the present moment to experience something, new or old, strange or subtle, but beautiful.

Those around us, our community, local and global, take part and enjoy the craft, giving purpose and drive to its existence. These connections create an experience that transcends manufacturing or business—something deeper, more real and far more interesting.

—Hans Westerink, chocolatier,
Violet Sky Chocolate, South Bend, Indiana

Craft is defined by the brewers association as small, independent and traditional. I would add that it is paramount to me that we strive to brew beers as flavor-forward as possible. We adhere to tradition, but we also buck it to push new boundaries. Craft is taking pride in your trade and striving for the highest-quality ingredients to produce an exemplary

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beer soup

Cooking with Beer

Who says you can’t have beer for dinner—
or dessert?

  Photography by D. Lucas Landis  

Cooking with beer is as simple as using wine or stock. In Belgium and Britain, where little wine is produced, beer is often used for cooking. When braising with beer, think about balancing its bitterness with fat, salt and something sweet like caramelized onions or carrots. It really doesn’t matter which beer you use—as long as it is bitter.

—Jennifer McLagan, from Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes, Ten Speed Press, September 2014

Beer Soup

Though this soup is simple, its flavors are surprisingly complex. The beer and the well-toasted bread add bitterness, while the cream balances them. Don’t forget freshly grated nutmeg; it adds to the flavor. Followed by cheese (a good cheddar, perhaps) and a salad, it makes a light dinner.

Serves 4 generously

4 cups beef stock, preferably homemade
1 cup amber beer
⅔ cup whipping cream
1 tablespoon dark rye flour
Sea salt
Black pepper, freshly ground
Nutmeg, freshly ground
4 slices country-style sourdough bread, well toasted

Pour the beef stock, beer and cream into a saucepan. Place over medium-low heat and bring to a gentle … Read More

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