Ming Tsai

Ming Tsai (Chinese: 蔡明昊; pinyin: Cài Mínghào; born March 29, 1964) is an American restaurateur, television personality, and celebrity chef of fusion cuisine. Tsai currently hosts Ming’s Quest, a cooking show featured on the Fine Living Network, and Simply Ming on American Public Television..Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleu cooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi. 

Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing. In 1998, Ming opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant’s innovative East-West cuisine. In its first year, Blue Ginger received 3 stars from the Boston Globe, was named “Best New Restaurant” by Boston Magazine, and was nominated by the James Beard Foundation as “Best New Restaurant 1998”. That same year,  Esquire 

Magazine honored Ming as “Chef of the Year”. The James Beard Foundation crowned Ming “2002 Best Chef Northeast” and, since 2002, the Zagat Restaurant Guide has rated Blue Ginger within the “Top 5 of Most Popular Boston Restaurants”. In 2007, Blue Ginger received the Ivy Award from Restaurants & Institutions for its achievement of the highest standards in food, hospitality and service. In 2009, Ming and Blue Ginger won IFMA’s Silver Plate Award in the Independent Restaurant category recognizing overall excellence in the country. Most recently in November 2012, Boston Magazine ranked Blue Ginger as one of The 50 Best Restaurants. In early 2013, Ming opened his second restaurant Blue Dragon – an Asian gastro pub located in the Four Point Channel area of Boston. The tapas-style menu features Ming’s East-West approach but now takes a twist on traditional pub favorites. Blue Dragon was named one of Esquire Magazine’s “Best New Restaurants 2013” and one of Zagat’s “24 new restaurants you need to know about around the US”.

Ming serves as the President, National Advisory Board, of the Family Reach organization, a non-profit who’s mission is to provide financial relief and support to families fighting cancer. Ming is a national spokesperson for the Food Allergy Research and Education (FARE), and is proud to have developed the Food Allergy Reference Book. First used at Blue Ginger, the Reference Book is a pioneering system that creates safeguards to help food-allergic people dine safely. For four years, Ming worked with Massachusetts Legislature to help write Bill S. 2701, which was signed into law in 2009. This groundbreaking legislation, the first of its kind in the US, requires local restaurants to comply with simple food allergy awareness guidelines.In 2012, Ming was invited by Secretary of State, The Honorable Hillary Clinton, to represent the U.S. with the Diplomatic Culinary Partnership Initiative/American Chef Corps.  The Chef Corps is a network of chefs from around the country that participate in a number of official government programs that use food as a foundation for public diplomacy efforts at home and abroad.  Ming is the host and executive producer of the public television cooking show, SIMPLY MING. In 2009, SIMPLY MING received two Emmy nominations for ‘Outstanding Culinary Program’ and ‘Outstanding Lifestyle/Culinary Host,’ and received two Bronze Telly Awards in the categories of ‘Lighting’ and ‘Art Direction.’ His SIMPLY MING video podcasts, the first of their kind, feature tutorials on everything from filleting fish to food allergy basics (available on ming.com).

Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets 

West with Ming Tsai. Ming’s Quest, his popular cooking adventure series, also aired on Food Network. In the summer of 2008, Ming traveled to the Beijing Olympics with NBC’s Today show to provide viewers with insight into food customs and traditions that define his Chinese heritage. 

In addition to television, Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming’s Master Recipes, and Simply Ming One-Pot Meals and Simply Ming In Your Kitchen. Chef Ming Tsai believes there are four basic needs in everyday cooking today: taste, healthfulness, simplicity, and affordability. So in this groundbreaking cookbook “Simply Ming One-Pot Meals, he tackles 

all four. Broken down into seven techniques of one-pot cooking-including braising, wokking, sautéing, high-temperature cooking, roasting, tossing, and soups-SIMPLY MING: ONE-POT MEALS offers 80 recipes with Ming’s well-known East-West approach. Every recipe minds its fat intakes and allergens (keeping it helpful); every ingredient can be found online or at your local market, be it supermarket or green market (keeping it tasty); every dish costs roughly $20 for four servings (keeping it economical); and, for most of the recipes, you’ll only have to use one vessel in which to cook (keeping it simple). Ming’s Master Recipes features over 80 dishes using 20 new Master Recipes, all from season 2 of 

SIMPLY MING, in a full-color soft cover cookbook.




                                            BOBBY FLAY                                                                                                                                   

With his movie star good looks and his New York street swagger, Bobby Flay burst upon the screen on TV cooking shows in 1994 with his debut show CHILLIN’ and GRILLIN’ on the FOODNETWORK.  Bobby’s love of cooking was evident, even as a lad. It’s said that he even asked for an EAST-BAKE OVEN as a Christmas gift, whether that is true of just a myth, it would not surprise me. Although his start in the 

restaurant business was more dictate than desire, his father, a restaurant manager ordered Bobby to fill in for a sick buss-boy. Something about the environment clicked and soon Bobby was working full-time and moved up to Kitchen Helper and then Cook. He admits that he hated school, having dropped out of High School, he had to earn his GED (high school equivalency diploma) so he could attend the FRENCH CULINARY INSTITUTE in Manhattan.  While working for famed restaurateur Jonathan Wayman in New York, Bobby fell in love with the spices and technics of American South-West cooking. Interestingly, since He had never been there, but then again he was a trained French Chef who had never been to France, things such as location never seemed to stand in Bobby’s way.

He opened MESA GRILL in 1991, to great success and was awarded New York Magazines BEST RESTURANT in 1992. He was also named the JAMES BEARD FOUNDATION’S Rising Star of the Year in 1993 and the FRENCH CULINARY INSTITUTE OUTSTANDING GRADUATE AWARD that same year. Not bad for a 29 year old. !994 was the year the rest of the country (and the world) had a chance to meet Bobby Flay. His Chillin’ and Grillin’ show brought his South-West style of cooking in to our homes and helped start a craze for that style of food that was mostly overlooked across the nation. Let’s face it, one of the prime reasons that MASA GRILL was so successful was that almost no one in New York City was doing South-West cooking. In fact, if you wanted good South-West food you needed to book a flight to Tucson or Las Cruces. Bobby Flay single handedly changed all that. Bobby’s star continues to rise in a celibacy packed sky. With such luminaries as Emeril, Mario Batali, Michael Symons, Rachel Ray, Rick Bayless and all the rest, Bobby continues to shines bright.

His TV career has co-joined nicely with his restaurant empire. Opening MEAS GRILL’s in the Caesar’s Palace in Las Vegas and also one in the Bahamas. His BAR AMERICAN BISTRO’s are ever expanding and BOBBY’S BURGERS PALACES casual dining places cover the east coast. BOBBY FLAY’S STEAK opened in Atlantic City in 2006. His appearances on the FOODNETWORK have made him a house-old name and instantly recognizable, world-wide. He is also, one of the very few non-Japanese ever the win the show IRON CHEF – JAPAN (the granddaddy of cooking contest shows) as well as several time winner on IRON CHEF – AMERICA.

Bobby Flay, with cooking stars of Food Network.

BOBBY FLAY                                                                                                                                              

His shows include:

CHILLIN’ and GRILLIN’     1994

HOT OFF THE GRILL         1998

BOY MEETS GRILL             2003


THROWDOWN with BOBBY FLAY       2006

GRILL IT! With BOBBY FLAY      2008



BRUNCH @ BOBBY’S      2010

He currently has more than a dozen books on the shelves, all of which have been on Best Sellers lists across the nation.

Bobby Flay’s Bold American Food   (Warner Books)

Bobby Flay’s From My Kitchen to Your Table   (Clarkson Potter)

Bobby Flay’s Boy Meets Grill   (Hyperion)

Bobby Flay Cooks American    (Hyperion)

Bobby Flay’s Boy Gets Grill    (Scribner)

Bobby Flay’s Grilling For Life   (Scribner)

Bobby Flay’s MEAS GRILL Cookbook   (Clarkson Potter)

Bobby Flay’s Grill It!    (Clarkson Potter)

Bobby Flay’s Burgers, Fries and Shakes    (Clarkson Potter)

Bobby Flay’s Bar American Cookbook: Celebrate American Great Flavors   (Clarkson Potter)

Bobby Flay’s Throwdown   (Clarkson Potter)   

Bobby Flay’s Barbecue Addiction     (Clarkson Potter)

BOBBY FLAY                                                                                                                                              

His many awards include:

New York magazine Gael Green’s Restaurant of the Year Award (MESA GRILL) 1992

James Beard Foundation’s Rising Chef of the Year Award    1993

French Culinary Institute Outstanding Graduate Award     1993

Emmy Award Winner for Outstanding Service Show Host (Boy Meets Grill)   2005

Emmy Award Winner for Best Culinary Program (Grill It! With Bobby Flay)   2009  

Emmy Award Winner for Outstand Culinary Host (Bobby Flay’s Barbecue Addiction) 2014

Induction to the Culinary Hall Of Fame

Award winning Chef, successful restaurateur, cookbook author and TV celebrity, there is not much Bobby hasn’t managed to excel at, as he once said “Not bad for a high school drop-out.”

James Garr,

Head Staff Writer,



                    STEVEN RAICHLEN

                  PBS/CREATE TV STAR

 Steven Raichlen

Born March 11, 1953, in Nagoya, Japan and raised in Baltimore, Maryland, Raichlen graduated in1975 from Reed College with a Bachelor of Arts in French literature. He received a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe, and was offered a Fulbright

Scholarship to study comparative literature. He trained at Le Cordon Bleu and La Varenne cooking schools in Paris. But he found his passion in the smokey fire of the barbecue, and has produced more than two dozen books, including The Barbecue Bible, with four million copies in print. His television shows include Barbecue University, Primal Grill , and Planet Barbecue. While he was classically trained at the Cordon Bleu, Raichlen is not a chef. He’s part recipe collector, part travel guide and part anthropologist.

Raichlen has been a part of PBS/Create TV since 2003. His show Barbecue University, (aka BBQ U) has been a mainstay on Public Broadcasting across the country and in near constant repeat airings. This is certainly true during the summer months when barbecuing and grilling are one of the most popular outdoor recreations. Raichlen guides us along the whys­and­wherefores of proper technic, his nearly religious zeal for the “crossed grill marks” as the symbol of a great Pit-Master, were his ever present motto. Steven followed BBQ U with PRIMAL GRILL, where he took us on a “virtual world tour” of open flame grilling that we could do in our own backyards. Steven earned this encyclopedic knowledge

while researching for his best­selling book, Planet Barbecue, when he traveled to more than 50 countries to discover how they approached the “Live Fire” method, with roots back to human’s original method of cooking. Using his degree in French Literature he also hosted a French  language TV show called Le Maître du Grill on Zeste in Quebec, Canada. Raichlen began publishing in 1986 with A Taste of the Mountains Cooking School Cookbook, and his High­Flavor, Low­Fat Cooking series which includes everything from Vegetarian, to Italian, to Mexican books.

His How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! And BBQ USA: 425 Fiery Recipes from All Across America are considered the go­to books on the subject, and should be on every chef’s (home and professional) book shelf. In total Raichlen has authored more than 28 cook books, and are all worth a serious read. (See below for the full list.)Earning a number of awards including the eminent James Beard Foundation Award, and Bon Appetit Magazine named him the “Cooking Teacher of the Year” as well as the IACP Julia Child


His shows on PBS and its home­ improvement co-­station CREATE are watched by millions and there seems to be no letting up for America’s top Professor of the Grill. He continues to travel around the globe and in each place he visits he continues to find not only history and great food,

but also a look at who we are. Raichlen likes to paraphrase the 18th­century French gastronome and philosopher Jean Anthelme Brillat­Savarin. “Tell me what you grill and I’ll tell you who you are,” he says. “For me, it’s a window into a culture and a window into the human soul”.

James Garr,

Head Staff Writer,


A Taste of the Mountains Cooking School Cookbook ISBN 978­0671544287 Poseidon

Press, 1986

A Celebration of the Seasons: A Cooks Almanac ISBN 978­0671624989 Poseidon Press,


Steven Raichlen’s High­Flavor, Low­Fat Cooking. ISBN 978­0944475317. 1992.

Miami Spice: The New Florida Cuisine. ISBN 1­56305­346­2. 1993.

The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and

Sun. ISBN 978­1885183101. 1995.

Steven Raichlen’s High­Flavor, Low­Fat Vegetarian Cooking. ISBN 0­14­024124­8. 1995.

Steven Raichlen’s High­Flavor, Low­Fat Chicken. ISBN 978­0670865802. 1996.

Steven Raichlen’s High­Flavor, Low­Fat Pasta Cookbook. ISBN 978­0670865819. 1996.

Steven Raichlen’s High­Flavor, Low Fat Italian Food Cookbook. ISBN 978­0670874439.


Steven Raichlen’s High­Flavor, Low Fat Appetizers. ISBN 978­0670871353. 1997.

Steven Raichlen’s High­Flavor, Low Fat Desserts. ISBN 978­0670871360. 1997.

The Barbecue! Bible. ISBN 1­56305­866­9. 1998.

Steven Raichlen’s High­Flavor, Low­Fat Mexican Cooking. ISBN 978­0670883882. 1999.

Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. ISBN 0­7611­

1979­5. 2000.

Steven Raichlen’s Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba,

Caribbean, Brazil, and Beyond. ISBN 0­87596­498­2. 2000.

Healthy Jewish Cooking. ISBN 978­0670893126. 2000.

How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible!

Cookbook. ISBN 9780761120148. 2001.

Beer­Can Chicken: And 74 Other Of beat Recipes for the Grill. ISBN 0­7611­2016­5.


BBQ USA: 425 Fiery Recipes from All Across America. ISBN 978­0761120155. 2003.

Steven Raichlen’s Big Flavor Cookbook: 440 Irresistible and Healthy Recipes from Around

the World. ISBN 978­1579123291. 2003.

Indoor Grilling. ISBN 978­0761133353. 2004.

The Best of Barbecue University by Steven Raichlen. DVD/Video. 2005.

Raichlen on Ribs, Ribs, Outrageous Ribs. ISBN 0­7611­4211­8. 2006.

Planet Barbecue! ISBN 9780761148012. 2010.

Bold & Healthy Flavors: 450 Recipes from Around the World ISBN 978­1579128555.


Man Made Meals: The Essential Cookbook for Guys ISBN 978­0761166443. 2014.


Island Apart ISBN 9780765332387, 2012.







Often overlooked, the Waffle Iron get its day in the sun, so to speak, on June 29 are any number of ways to whip up a stack of pancakes, in a fry pan, on a griddle or even in a Dutch oven, the waffle needs a waffle iron, or as most manufactures call it, a waffle maker, to do it right. The perfect waffle is crispy on the outside and light and fluffy inside. It’s a treat that’s fit for breakfast, lunch or dinner, and even a great afternoon snack. The waffle iron first became popular in the Low Countries in the 14 constructed of two hinged iron plates connected to two long wooden handles. They were often decorated with elaborate patterns such as coat­of­arms or religious symbols, and used over a hearth fire. In 1869, American Cornelius Swarthout patented the first U.S. waffle iron built along the same lines. The waffle and its rise in popularity has been associated with the World’s Fairs. In Chicago in 1893 German immigrant, John Kleimbach, became a sensation selling the tasty treats for a

penny each. At the St. Louis World’s Fair, legend has it, a Syrian concessioner, named Ernest A. Hamwi, was selling waffles next to an ice cream vendor. When the ice cream guy ran out of bowls, Hamwi fashioned a cone out of his waffles, and the rest is history ­ the ice cream cone was


At the 1962 Seattle World’s Fair the Belgian­style waffle was a fan favorite, and is still remembered to this day, by attendees of the event. Belgian Walter Cleyman opened two Belgian Waffle Houses that were mobbed, day and night. It even made it into the ELVIS movie “It Happened at the World’s Fair” where Elvis is seen sharing one topped with whipped cream and strawberries. In the 1964 New York World’s Fair, the Belgian­style waffle went Big Time in the Big Apple, and thanks to the media centered in that city, became a national craze. Back in 1918, General Electric started producing an electric model, moving with the times, as people moved from wood and coal fired households to the modern and cleaner method of cooking, heating and lighting their homes with electricity. By the mid­thirties companies such as Aunt Jemima and Bisquick were selling waffle mixes. In San Jose, California, in 1953, the Dorsa brothers started a frozen waffle brand that they named EGGO’s, which meant that the waffle iron was supplanted by the toaster as the method for making waffles. In 1968 the catch phrase “L’eggo my EGGO” was amusing (or annoying) the nation. In 1971, University of Oregon track coach Bill Bowerman used his wife’s waffle iron to experiment with the idea of waffle­ironed rubber to create a new sole for running shoes. I have no idea what his wife thought about the rather unique approach, but Bill went on to co­found NIKE SPORTS, so I’m sure he was able to buy her a new waffle iron, or at least I hope so. Although there are waffles of one style or another all around the world, here in the U.S.A. there are two basic styles the “Classic” or American style which is thinner and the “Belgian” which in about an inch and a half thick. There are also the Liege waffles which are denser and sweeter, using Belgian pearl sugar that melts when baked for a crunchy bite. Scandinavia has several styles such as Norway’s brunost a savory waffle which is salted and served with Blue Cheese. In Finland and Iceland they like theirs with whipped cream and fruit. Sweden even has Vaffeldagen (waffle day) on March 25 eatable instituition to be enjoyed by one and all.

James Garr, Head Staff Writer, COOKINGONTV.NET


St. John, U.S.V.I 4th of July, 2015

Looking for a slightly different way to celebrate the 4th of July? Maybe you want something with a Caribbean flare, well then you need to get yourself down to ST.JOHN in the United States Virgin Islands. The town of Cruz Bay is a laid back and relaxed place, most of the year. But beginning in the first week in June and continuing thru the 4th of July this place is rocking.  The island knows how to party and have a good time. They are warm and hospitable, even complete strangers are soon treated like longtime friends of the family. In the U.S.V.I a celebration is never complete without smiles, sounds and something good to eat. The smiles are everywhere you look, and who wouldn’t smile in a tropical paradise like St. John. The  sounds, are ever present, music is an all-encompassing part of life here. Be it a traditional calypso and steel-drum beat to the ultra-modern techno, of the hard charging rhythms of rap and hip-hop, it’s everywhere you go. Remember; hip-hop got its start in the Caribbean, when it was still known as DUB  (thank you KING TUBBY and SCRATCH PERRY) in Jamaica, and it spread across the Caribbean before it emigrated up to NYC.

And the “something good to eat”, well just look around, it’s everywhere. The top-end restaurants are helmed by culinary school graduates who have studied and learned their craft around the world. But for me, it’s the small mom-and-pop places that give you the REAL taste of the island. 

St. John kicks off its Festival and Carnival season early in June with its famous Festival Beach Jam on the Waterfront in Cruz Bay. It’s a musical party that attracts some of the best the Virgin Islands and the Caribbean have to offer.

The celebration continues all thru the month with Variety shows, bike races, boat races and more music.  There is also a FOOD FAIR that highlights local favorites like fried fish, johnnycakes, MEAT PATE, OKRA FUNGI and COCONUT DUMB BREAD, just to name a few. Children’s Village on the St. John National Park Field and the Adult Village at the Cruz Bay Parking lot are great places to experience the islands traditions, as well as its food and music.  Things really start to get rolling before sun rise on the 4th.  That’s when everybody heads over to St. John National Park Dock for the start of J’OUVERT (pronounced ju-vay). J’ouvert is from the French word for daybreak.  It’s a celebration that begins early (sometimes only one minute after mid-night!) that kicks off a large street party and the latter parade. The celebrations always include costumed dancers, calypso 

bands and the ever present MOCKO JUMBEES (stilt walkers) in their colorful regalia.  

The PARADE starts at 11:00am and runs thru the heart of CRUZ BAY and lasts several hours. There will be troupes, floupes, baton twirlers, steel bands, more MOCKO JUMBEES and hundreds of the most beautiful women in the world dancing, strutting and having a great time! There are food stalls and vendors all along the route serving up the finest food the island has to offer, and that means really great food. If you are feeling a bit parched, there are an abundant supply  of stalls serving fresh, tasty tropical fruit juices and drinks for your pleasure. If you want something a little bit stronger there are loads of places to stop by for a cold beer and a rum drink or two. I find that where ever I go, the local brew always tastes best, so when I’m the U.S.V.I., I always drink CRUZAN RUM.  You would think, after being up before dawn and dancing and partying all day the pace would slacken, but not here on St. John. They keep on going strong all day long.  You will see the crowds start to head third Cruz Bay around 8:00pm or so, to get a prime viewing location for the FIREWORKS show that starts at 9:00pm. The fireworks are fired off over the bay which makes a breathtaking location for the event. With the wiz, bang and light extravaganza in the sky and the reflections on the water, it is a night that will stay with you forever. I have never found a place like CRUZ BAY on ST. JOHN in the UNITED STATES VIRGIN ISLAND. It truly showcases the best in the Caribbean culture, the food, music and most especially the people. It’s the good peoples of St. John that keep you coming back, time after time.

James Garr,

Head Staff Writer,


Meat Pate 


5 cups flour

¼ cup vegetable shortening

2 tablespoons baking powder

¼ to ½ cup water

Pate filling: 

½ pound lean ground beef

½ small onion, chopped

1 small stick celery, chopped

2 tablespoons green bell pepper, chopped

¼ teaspoon salt

Dash oregano

Dash black pepper

1 teaspoon Kitchen Bouquet

2 teaspoons tomato paste

Dash parsley flakes

Dash garlic powder

¼ small hot pepper, chopped (or to taste)

To make dough: place flour, shortening, and baking powder into a large mixing bowl. Add enough water to make dough. Knead for 10 to 15 minutes. Let dough sit for 20 minutes. To make ground meat filling: cook beef in a large frying pan with onion, celery, bell pepper, black pepper, garlic powder, oregano, parsley flakes, salt, tomato paste, Kitchen Bouquet and hot pepper. Continue cooking until ground beef is well cooked and vegetables are tender. Stir often while cooking to blend ingredients well. Use a large strainer to remove excess fat from the meat mixture.

Divide dough into two pieces. Roll flat and place 1-1/2 tablespoons of ground beef mixture into center of flattened dough. Fold dough over filling using a fork to seal ends so that the filling is completely sealed inside like a turnover. Use dough cutter to cut excess dough around the pate 

to give an even shape. Deep fry in vegetable oil or shortening at 360F degrees until golden brown. Makes about 8 pates Okra fungi

10 ounce package frozen cut okra

2½ cups boiling water

1½ cups fine yellow cornmeal

¼ teaspoon salt pepper, to taste

2 tablespoons butter

Place frozen okra in boiling water. Cook until just barely tender. In a medium saucepan, bring 2½ cups water to a boil. To make fungi that is free from lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water. Then, add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.  Add hot cooked okra to cooked cornmeal. Stir well. Stir in the butter, salt and pepper. Simmer for about 5 minutes more. Serve piping hot

                                                                                                                      Coconut Dumb Bread    

2 ½ lbs. all-purpose flour

16 oz. water

½ cups sugar

6 oz. evaporated milk

6 oz. coconut milk

1 cup butter (2 sticks)

1 cup shortening

3 Tbsp. baking powder

½ cup dried shredded coconut

1 tsp salt


In a large mixing bowl, combine all ingredients to form the dough. On a floured surface, knead the 

dough until smooth – about 10 to 15 minutes. Divide dough into 3 pieces. Roll each piece into a ball, 

then flatten slightly with the palm of the hand. Place loaves on a greased baking sheet. Pierce entire 

top of loaves with a fork. Bake in a pre-heated 350° oven for 40 minutes or until browned

                        FOOD RECIPES




St. John, July 4th celebration  

                           MEAT PATE

                                   OKRA FUNGI

                           COCONUT DUMB BREAD

H A P P Y   S T.  P A T R I C K ‘ S  D A Y  R E C I P E S











Go green: Drink recipes to make for St. Patrick’s Day


Get in the St. Patrick’s Day spirit with some healthy drink options

  • Story

  • Comments

  • Image (3)


Create a hardcopy of this page

Font Size:

Default font size

Larger font size3

Previous Next

Using ingredients like avocado and kale in smoothies is a refreshing way to add more vegetables and nutrients to your diet. SESAME WORKSHOP/ Courtesy

St. Patrick’s Day Parade

Pure Food and Juice, 606 S. Elgin Avenue, will be handing out samples of green juice and smoothies during the St. Patrick’s Day March. The event starts at 1 p.m. Thursday from the Blue Dome District near Arnie’s Bar and heads to City Hall and back. Marching along in the parade will be Irish bands, bagpipe players, color guards and even a few “wee lil floats.”

Posted: Thursday, March 17, 2016 12:00 am

By JESSICA RODRIGO World Scene Writer |0 comments

Related: A wee bit about Irish whiskey for St. Paddy’s Day

Related gallery: Going out? Staying in? This is your ultimate guide to St. Patrick’s Day

Celebrate St. Patrick’s Day by wearing green and sipping on something green, too.

Cynthia Beavers, owner of Pure Food and Juice, said their green drinks are a great way to get more vegetables and nutrients into your diet in one sitting. She serves up green juice and smoothies year-round and will be whipping up some green drinks special for St. Paddy’s on Thursday.

“We can get three pounds of produce into 16 ounces of juice,” she explained. “You couldn’t eat that in one sitting.”

You can find minty, creamy green milkshake concoctions at QuikTrip, Burger King or Arby’s. But the healthy green drink options offer people a way to ditch extra sugar and processed food while still enjoying something sweet.

And they can be made in a variety of different flavors.

While most of the green drinks are made with kale, cucumbers and celery, Beaver said they often add other fresh fruit to make them more palatable for customers. For instance, one version they offer, called Green Love, combines the trio of greens with pineapple for a bright tropical taste. Other recipes include fennel and jalapeno for a little bit of a kick.

“It’s a massive amount of vegetables in one drink,” she said.

And all you need is a blender — or a juicer, if you have one — and a little creativity. Think green foods like kale, spinach, cucumbers, jalapenos, avocados and herbs.

Here are a few ideas for those made-at-home green drinks.


Yield: 2

3 whole cucumbers

2 handfuls of Dino kale

6 stalks celery

3-4 cups fresh pineapple

Jalapeno, optional (if you like it spicy)

1. Add ingredients to a juicer.

— Recipe contributed by Cynthia Beavers, owner of Pure Food and Juice







Indianapolis is thirsty. Several well-established breweries are expanding, craft distilleries continue to increase and beverage makers are finding homes in interesting places such as an old jail, a dilapidated school and historic buildings in major need of help.

This list just scratches the surface. It’s a beer-heavy roundup, but coffee and craft cocktails are on the move, too. Coffeehouses are stepping up their creativity to the likes of Open Society in SoBro. Neal Warner, who was the lead barista there, is opening Coat Check Coffee at the Athenaeum.

Plus, as Indy’s most famous restaurateurs add to their repertoires, expect another round of highly skilled bartenders to accompany these top-notch chefs. IndyStar’s food and dining reporter Liz Biro reports a new project from Milktooth chef and owner Jonathan Brooks. Black Market’s Ed Rudisell is opening a “full-on tiki cocktail and food experience” with The Inferno Room. Libertine’s Neal Brown is getting closer to opening his sushi restaurant Ukiyo in Fountain Square.

Here’s more coming to Indy’s beverage scene in 2017:



Black Circle Brewing Co.

The brewery, craft beer bar and music venue just opened in the old Double 8 grocery warehouse in SoBro. Owners and brewers Jesse Rice and Dan Gayle are brewing up some “classic beers with a spin,” Rice said, like their IPA seasoned with grapefruit zest and blue spruce tips and a Christmas stout with ginger and orange. They plan on having live music a couple of times per month, and will always be playing records or music. Food is offered through a partnership with Elena Ruz Cuban Cuisine, which makes classic Cuban sandwiches plus a vegetarian version.

2201 E. 46th St., blackcirclebrewing.com


The Owner’s Wife

The much-anticipated brewpub near Mass Ave. should finally open by the end of January. Longtime brewer Ted Miller and his wife, Shannon Stone, have been talking about the endeavor for years. They are the team behind Brugge Brasserie restaurant and brewery and Outliers Brewing. Both businesses’ beers will be featured at The Owner’s Wife. They also have pegged Brooks to design a menu that marries beer and food. The name of the brewpub was Stone’s idea because that’s what everyone calls her, Miller said.

608 Park Ave.


Riverfront Taproom

Columbus-based 450 North Brewing — under the same umbrella as Simmons Winery and Gnarly Grove Hard Cider — adds its second location in Shelbyville’s newly created Riverfront District. It opened to the public at the end of December. The 9,500-square-foot space includes a seven-barrel brewhouse, wine tasting room, family dining space, outdoor deck and 45-person banquet room. Thirty-two taps will offer 450 North brews plus guest beers to sip alongside brick-oven pizza and gourmet burgers.






530 N. Harrison St., Shelbyville, riverfronttaproom.com



8th Day Distillery

Mason Lamping (left) and Matt Lamping are opening 8th Day Distillery inside the Circle City Industrial Complex. (Photo: Michelle Pemberton / Indy Star)

Whoops! These guys made last year’s list, but products are just now hitting the shelves. The brothers Matt and Mason Lamping considered opening a brewery, but with so many great beers already out there, they wrote a business plan to open a distillery instead. Due to licensing, the distillery can’t offer samples or cocktails, but look for the rum, gin and whiskey in stores and restaurants. They also will run scheduled tours. Fun fact: The still is named Gerdie after the brothers’ grandmother.

1125 Brookside Ave., 8thdaydistillery.com


Sun King Distillery

A rendering of the distillery Sun King plans to build in partnership with Old Town Development in the Midtown area of Carmel. (Photo: Provided by Old Town Development)

Craft spirits have been on the radar of Indianapolis’ largest craft brewer since before Sun King even had a name. Well, it’s finally happening this year as the brewer plans to open a $5 million, 15,000-square-foot distillery and taproom in Carmel. The new, two-story brick building will anchor the north end of Midtown Plaza, adjacent to the Monon Greenway. Sun King’s co-founder and head brewer, Dave Colt, has completed distiller’s education and has plans for some creative, small-batch spirits, whiskey, gin and rum.

2nd Street SW and Monon Trail, Carmel, sunkingbrewing.com


Guggman Haus Brewing Co.


Original photo of the now fully restored Boyle race car hauler in front of the Boyle Racing headquarters. (Photo: Michelle Pemberton / IndyStar)

This brewery is finding a home in the historic Boyle Racing Garage. The long-neglected building looked hopeless, IndyStar’s Will Higgins reported. But a local group of automobile history enthusiasts teamed up with Indiana Landmarks to save it. Guggman Haus Brewing Co. will occupy the renovated space with a taproom, event venue and brewing production area. Founders Derek and Courtney Guggenberger and Abby and Ryan Gorman have been homebrewing on a small system. They plan to offer a hefeweizen, hoppy wheat, IPA, brown ale and more in early fall.

1701 Gent Ave., guggmanhausbrewing.com



Boone County Jail Distillery

The connected restaurant Cell Block 104 in the old Boone County Jail has already opened, but the spirits are coming next. Distiller Sean Stoller is working on some vodka and gin to be ready by mid-February. The products will be featured at Cell Block 104 and eventually other nearby bars and retailers. Stoller is from the Chicago area, and his family has a long history of importing and distributing alcohol. He plans on aging gin and also work on some whiskeys and liqueurs.

104 W. Washington St., Lebanon, boonecojaildistillery.com


Moontown Brewing Co.


Boone County, Will get it’s first brewery this year, although the area has welcomed. taprooms and beer bars, the brewpub going in the former Whitestown High School will actually brew beer on site. Commercial builder and home brewer Pete Mattingly is renovating the dilapidated space for production, a restaurant and event venue. Brews in mind include a breakfast stout, lager, honey brown and session IPA.

345 S. Bowers St., Whitestown, facebook.com/moontownbeer


Tinker House

The century-old building at 1101 E. 16th St. will become a production facility, event venue and office space. TSV Properties has acquired the building and will lease to Hotel Tango Whiskey distillery. (Photo: Provided)

Popular Fletcher Place distillery Hotel Tango Whiskey is expanding its operations and opening an event venue on the north side of Indianapolis in the Martindale-Brightwood neighborhood. The community project revitalizes a neglected, vacant building. The first-floor production space will increase the distillery’s capacity by four times. The second level will allow the distillery to host corporate and special events for up to 250 people.

1101 E. 16th St., hoteltangowhiskey.com



Taxman Brewing Fortville

The Bargersville brewery has made a big impact on the tiny south-side town. Now, owners Nathan and Leah Huelsebusch are looking to attract a north-side crowd. They are opening a second location on Main Street in Fortville. Like its original location, the brewpub will offer Belgian-style beer and farm-to-table food. They hope to open in the spring.

29-35 S. Main St., Fortville, taxmanbrewing.com



‘Vito’ wine truck

Carmel “mompreneur” Jenn Kampmeier serves wine to Becky Hinton from her new mobile wine bar, “Vinny” The Vino Mobile Bar, on a stop at The Urban Chalkboard in Carmel on June 9, 2016. (Photo: Kelly Wilkinson/IndyStar)

Remember the Carmel entrepreneur that brought Indy its first wine truck? Well, Jenn Kampmeier’s business Vino Mobile Bar is adding another truck in 2017. “Vinny,” her first truck, got so busy that he needed some help. Kampmeier will launch “Vito” this summer to help with requests for a mobile wine bar at weddings and other events.


Grand Junction second location

The Westfield brewpub is getting more space for a production brewery and tasting room closer to Grand Park. The new location will immediately double the brewery’s capacity with plans to reach 4,000 barrels annually by the end of 2017, co-owner Jon Knight said, allowing for greater distribution. The industrial-style, no-frills tasting room will allow patrons to sip the brewery’s popular 1520 Hefeweizen, One with Nature IPA and Imperfect Backside Oatmeal Stout, with food provided by local food trucks.

1189 E. 181st St., grandjunctionbrewing.com



Big Woods Franklin

(Photo: Mykal McEldowney/IndyStar)

The restaurant that also produces Quaff On brews and Hard Truth Distillery spirits is opening its fifth location at the Hillview Country Club in Franklin. The space was formerly occupied by Scotty’s Brewhouse. The restaurant — known for its BBQ pulled pork nachos — will be in the main building of the golf course, but is open to the public. Co-owner Jeff McCabe says the new location will better feature the company’s distilled spirits with more cocktails. He is also excited that this location offers ample space for parking, sometimes a struggle at his other locations in Nashville, Speedway and Bloomington.

1800 E. King St., Franklin, quaffon.com


Oaken Barrel redevelopment


The Greenwood brewery is anchoring a redevelopment of the retail center where it has resided for more than 20 years. Oaken Barrel owner Kwang Casey and two Franklin developers plan to renovate the property at the cost of $2.6 million. The brewpub will add an outdoor beer garden for lounge chairs and live music. Casey wants to see more restaurants, breweries or wineries in the space.

50 Airport Parkway, Greenwood, oakenbarrel.com



Books and Brews franchises

The new Books & Brews location in Zionsville during its soft opening June 29 for mug club members. (Photo: Jenna Watson/IndyStar)

Owner Jason Wuerfel has opened his bookstore and brewery combination taprooms on the north side of Indianapolis and in Zionsville. Now, he wants to see the concept spread. He is in the process of getting Books and Brews registered as a franchise and is looking for buyers. The idea is to push a taproom model with the option of having a brewery, but the franchise would have to offer at least five Books and Brews beers. It is still in the early stages, but Wuerfel says there has been a lot of interest.

9402 Uptown Drive, Suite 1400 and 65 Boone Village, Zionsville, booksnbrews.com



Convivial Community Bar

The Circle City Industrial Complex, a former auto parts manufacturing facility, continues to take shape on 10th Street near Mass Ave. Already home to a brewery and distillery, La Margarita owners are taking 2,400 square feet on the south end, IndyStar’s Amy Bartner reports. The Convivial Community Bar will be a family-friendly restaurant bar with arcade games and craft beer. It should be open by late spring.

1125 Brookside Ave., circlecityind.com






Beers from America’s oldest brewery Yuengling will finally be distributed in Indiana. (Photo: Amy Haneline / IndyStar)

Whether you love it or hate it, beer from America’s oldest brewery will finally be distributed in Indiana. The Yuengling Original Lager, Light Lager, and Black and Tan brews have quite the following, as evidenced by the almost 10,000 likes for a “Hoosiers for Yuengling” Facebook page. Monarch Beverage will cover most of the state with Five Star Distributing and Indiana Beverages picking up the far northern part. There is no exact date of when Yuengling will arrive yet, but look for products this spring.

Liz Biro: 17 best Indy restaurant openings 2017

Best new Indy food and drink places of 2016

Amy Haneline has the scoop on Indy’s beverage scene—openings and closings, exclusive profiles and the latest buzz that you’ll only find from IndyStar. If you appreciate Amy’s coverage, please support her by subscribing today.

Call IndyStar reporter Amy Haneline at (317) 444-6281. Follow her on Twitter and Instagram: @amybhaneline, and on Facebook.

By Taboola 
















Happy birthday to Victoria Beckham! The former Spice Girl (and rumored performer at the upcoming royal wedding) celebrated her 44th birthday on April 18th with a beautiful family get together… and a “cake” that looked way too healthy.

The cake was actually watermelon cut in the shape of a cake (creative, we’ll give them that!) topped with strawberries, blueberries and a white candle. Healthy and low-carb for sure, but oddly depressing.

Would we expect anything else from the woman who once said her treadmill was her “happy place?” My happy place is the local happy hour. And my cake is absolutely 80% chocolate.

Social media is beside themselves as well.

Victoria, you can have any cake you want for your birthday, we just hope it was a happy one!

By Aly Walansky