Trisha Brand

If the idea of tropical drinks brings to mind kitschy brightly colored liquors poured from spinning slushie machines, take note: Hyper-serious drink fanatics Zach Wilks and Greg Wilson of Wilks & Wilson (212 W. 10th St., 317-294-2890, wilksandwilson.com) have launched a line of syrups that pay these beachfront classics their due. Their six organic infused elixirs can make any home mixologist feel confident enough to jump behind the bar and shake it like Tom Cruise in Cocktail. 

We’re less than two weeks away from the third annual Dig IN, and we’ve been doing our research to find out what to sample and who to meet. We dug in deep last year, zeroed in on the don’t-miss dishes, and got the lay of the land. Here is what to expect from this year’s Indiana-centric food, wine, and beer event at White River State Park Celebration Plaza, taking place on Sunday, August 26.

Last week, I heard about a restaurant opening in the small town of Batesville that was worth the drive. So on Friday, I headed to The Butcher Shoppe & Grill at Walhill Farm (857 Six Pine Ranch Rd., Batesville, 812-934-2600) to see what the fuss was about. The restaurant is housed in an 11,000-square-foot chicken coop–turned–Bavarian-style lodge (not kidding). Instantly, you’re struck by its eclectic state, from the wall of vintage menus and the display of horse bits to the chairs made of bourbon barrels and the giant taxidermy ocean fish. This is no ordinary food spot off the interstate. Yes, I see barrels and I’m in the country—but instead of dreading that ho-hum experience, I’ve found a treasure.

Daniel Jones, Jim Ailes, David Pentzien, owners of Chatham Tap (8211 E. 116th St., 317-845-1090; 719 Massachusetts Ave., 317-917-8425) have announced plans to open a beer-meets-flatbread concept this September in the now-shuttered Agio space (635 Massachusetts Ave.).

While staying at the helm of his flagship Restaurant Tallent, which celebrates its ninth year this November, Tallent will also act as the consulting executive chef at the new Topo’s 403, developing the menu for the first year and overseeing the day-to-day chef.

I’m no stranger to the allure of candy. I spent my high school days scooping up chocolates and sugar-coated treats at the local candy store (and sampling between customers). Many of my colleagues at IM feel the same. We had a sweet time preparing for our July 2012 Global Eats issue. Check out some photo outtakes here from the Japanese candy spread.

Last Thursday, the idyllic Joseph Decuis Farm in Roanoke played host to a Celebrity Chef Tour benefiting the James Beard Foundation. The tour travels the United States, replicating the once-in-a-lifetime dining experience at the historic James Beard House in Manhattan. The farm’s gorgeous spread, located six miles from the restaurant, offered the kind of perfect backdrop that made you wonder when the Saveur photo shoot would begin. In fact, before guests were seated at a sprawling white-clothed barn table decked out in vases of fresh flowers, visiting James Beard rep Jeff Black, owner of the series, hailed the Indiana venue as the third most beautiful site the series had ever visited, Number One and Number Two being Hawaii and Napa Valley. According to Pete and Alice Eshelman, the owners of Joseph Decuis (that’s pronounced day-QUEEZ, by the way) and gracious hosts for the evening, the 130 guests came from as far as Texas, Boston, and North Carolina to partake in the festivities.

Inspired by paletas (Latin American ice pops made from fresh fruit), Jeff Patrick and his wife Stacey created Nicey Treat (317-602-6423), featuring frozen treats made with unique flavors and all-natural ingredients, most notably sold out of a portable freezer at local events. This year’s launch didn’t come without hard work. Jeff, who works full time as a video producer and documentary director, somehow finds an additional 30 to 40 hours a week to make and dole out handmade ice pops. Here’s what he had to say about locavorism, how Nicey Treat stays good to Mother Earth, and their plans for new flavors. 

Last month, Dave and Krissy Tallent of Restaurant Tallent (208 N. Walnut St., Bloomington, 812-330-9801) packed their knives to slice and serve grub in Sonoma County at Mauritson Winery, where the duo whipped up a three-course dinner that was paired with Rockpile wines. The first course sounds like a heartbreaker: a porchetta complemented with a green garlic polenta, chicory salad, and wild fennel vinaigrette, all drizzled with zinfandel syrup. The second course, an Indiana beef brisket made with Smoking Goose andouille, was smoked with wood from some of the winery’s old barrels. The final course: a mascarpone tart topped with fresh cherries and lemon thyme.

Since January, Indianapolis Monthly has been following the progress of Bluebeard (653 Virginia Ave.). So this past Friday, our forks were at the ready for the restaurant’s soft opening. Fans of Abbi Merriss Adams and John Adams were happy to see the pair back in the kitchen (right behind the bar), plating everything from white-bean salad with chorizo, zucchini, and radicchio fleur to a sharable whole snapper with house giardiniera.

Editor’s Note: This story on the soon-to-be-opened Bluebeard restaurant appeared in the May 2012 issue. For 10 weeks this winter and spring, we followed father-and-son team Tom and Ed Battista as they faced the joys and tribulations of opening their new restaurant, Bluebeard. It is a venture, however rewarding, not for the faint of heart. […]

For convenience, do you hit the big-box chains and bury your prepackaged factory-food crimes deep in your canvas tote? We understand—spending hours going from roadside farm stand to farmers market just isn’t that practical. Roy Ballard, a Purdue extension educator from Hancock County, has a plan to help us out with that. In the coming months, he will be working on getting an exciting new food venture off the ground, a food hub in central Indiana.

On Saturday, I rounded up some friends and joined the “Ridin’ Local” tour–a 9-mile excursion highlighting three restaurants that emphasize locally grown ingredients. Note: Because this same tour happens every second Saturday this summer, I will not tell you the locations along the tour. Tippins guards the identity of the specific locations as fiercely as a chef does his recipes.

June 11th marks the first day of this summer’s Chow Down Midtown, and we’re closely watching restaurants (slowly) post their menus. Here is what to expect from a few of the 30-plus restaurants participating in the $30/three-course eating frenzy that runs through June 24th.

Every year the James Beard Foundation recognizes five classic restaurants in America, honoring the nation’s top restaurants with timeless appeal, beloved in their regions for high-quality food that reflects the character of their communities. St. Elmo Steak House owners Steve and Craig Huse flew out to New York last week for the 2012 ceremony and took home a hulking medal. See pictures from their Facebook page.