Flavor of the Month

Raw-rah! Poke arrives on Indiana’s shores.

At Recess, the fruit might show up in a chunky salsa, offering a sweet/savory accompaniment to fresh fish, or on the dessert course, where Tulip Tree Creamery’s Trillium cheese provides a rich yin to ground cherry jam’s acidic yang.

Born on the Calabrian coast of southern Italy, the spreadable salami ’nduja is made of ground dried hot peppers blended with fresh pork before curing. Where to find it in Indy.

Sometimes referred to as mustard caviar, the garnish looks and behaves texturally like its pickled-roe namesake, without the staggering price tag.

Oakleys Bistro serves a morel buttermilk waffle, topped with pork cheeks, morel compound butter, and Indiana sorghum syrup.

Goose the Market sells the home version, maple sugar–cured, hickory-smoked, and rubbed with peppercorns and coriander.