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Food For Thought

This is November, the month where the turkey takes centre stage on most tables, but it appears some restaurants have their own turkeys without any help from the fowl of the same name.

I know some folks might find this a rant, or petty or silly, but I have noticed more and more restaurants with what I will call “sloppy edges,” even though they are supposed to be first class. Here are just a few examples from my recent travels, and as always I am sure there are many, many more...

—Running out of or not having regular, expected items. Back in the day this used to signify to me that a restaurant was behind with their suppliers and thus unable to get their shipments of this or that because they were on cash only and didn’t have the cash. These days it seems more often to be someone just “forgot” to order what was needed so they ran out. Or they failed to plan.

One restaurant we adore does a Monday special, but had none on a recent week because they forgot there was a Monday holiday and they were not able to get a shipment of their featured dish’s needed ingredients. That can happen to anyone, but it does beg the question of why wasn’t someone paying attention.

Another spot, which prides themselves on breakfasts informed they were out of grits and that they also had no ham! Grits, apparently, were a “special” addition (afterall, this is NOT Georgia) but ham is one of their staples and yet they were unable to find a piece and, I suppose, too lazy or disorganised to send a staffer over to the neighbourhood grocery to buy any! Fail!

—This is 2014 and anyone can spell if they just proofread, or, failing that, run spell check. We ventured into Palomino in Circle Centre recently and not only were disappointed with the food and lacklustre service, but found the menu laughable for what it said and didn’t.

The “said” covers two incorrect spellings on the Lunch Specials sheet alone — and one of them was the word “Italian”. The other, less known, but someone cudda checked, was “Chevre” which is a French word for a type of Goat Cheese. Both words appear often on gourmet Italian restaurant menus and both were spelled incorrectly!

While in today’s world filled with millennials spelling may not be a “big deal” to everyone, two of us at our table of three caught the errors right away and found they took some credibility away from Palomino’s otherwise neat decor.

Palomino also lost a lot of points with one of the three of us at the table because they did not disclose in much detail on the menu what was in some of the dishes. Asking the waiter brought some help, but what my table-mate ordered did not resemble at all what was listed or expected — especially as this lady hates tomatoes and they somehow managed to find their way into the shrimp (they call it prawn, but same difference) scampi.

The menu reads “Prawn Scampi | Citrus-Herb Butter, Capers, White Wine, Herb Capellini, Garlic Bread 18.” We see no mention of tomatoes there, either, despite what I felt was a hefty price we paid for the lunch. Same goes (the price — $18) for the scallops I had for while they were good, I could do better elsewhere and that was subbing angel hair for the advertised Toasted Orzo, which is not a fave of mine. The plates looked good, the food in my case was delicious, but I came away hungry which


should not be the case for an $18 lunch when one’s dieting and used to not eating large portions. Palomino needs to do some re-evaluation and at the very least complete the menu descriptions and invest in spell check!

Oh, and it would not hurt for staff at Palomino (including a manager — complete in a suit & tie — who helped our over-worked waiter) to remember the correct serving pieces. Both of us at the table with pasta had to ask for spoons to twirl it in, which is not what should happen in a fine Italian dining spot, either, in our opinion.

—Moving right along, and this time to the airport, we can say we were once again left wanting at Cafe Patachou. We have had less-than-stellar experiences at the downtown location at Washington & Capitol and had hoped maybe the one at the airport (where we were seeing a friend off) would be better. It was sadly not, and since this column is about “sloppy edges” the whole situation was made worse by a server who did not seem to really pay much attention to us, despite it being before noon on a Sunday in late September and the place being mostly empty tables, as can be seen in the photo below.

The other issue here is that you do not (in my way of thinking — and this is one reviewer’s opinion) get what you pay for as items on the menu are both overpriced and we feel what we were fed was little better in quality than what I’d expect from a much lower class place.

In addition, the airport Patachou is rife with add-on charges. For example, my grits

with a fried egg (above) was just that and for $8.25 I feel should have had some type of side. I ordered my own side of ham, which arrived barely lukewarm, so thinly-sliced I could have seen through it without much help and which tasted like it came from a deli counter bag and had been cooked to the consistency of shoeleather before sitting somewhere to become cold. Add on cost: $3.25.

Other items were just served slowly (bad for an airport) and sloppily. Toast arrived cold; I had to ask for butter to go on my grits and so on.

The worst thing abut all of the above is that, for those saying I should know better than to expect quality at an airport, I have had equally unpleasant experiences at downtown’s Patachou in the Simon Building at Washington & Capital. The memory of cold soup really stands out, but there are been other instances.

I know a lot of folks rave and rave about this chain and its owner, and I hear they are about to branch to other cities, but thus far this reviewer doesn’t understand why the great reviews. All I have ever found is mediocre food, sometimes OK (and often not-so-OK) service added to pricing which I feel is too high — even for the airport where with the add-ons that Sunday late breakfast/early lunch for four totalled $60.32.

—Rude hosts and reservationists. I do not know about you, but I love Open Table because it’s just me and my computer or iPhone and I do not have to deal with folks who give every impression they’d like to be anywhere but work when I am making a reservation. I have encountered said folks time after time and all I can say to them (and their bosses) is “THEY are your first line of defence.” If you call and get a rude person you might not reserve and if you do will wonder what you will find when you arrive.

Like I said: I can bypass these folks at a lot of restaurants by using Open Table or other online reservation services, but one thing I cannot bypass is rude or inconsiderate “seaters” or door hosts. Again, first impressions and again they can make or break a meal. The worst example I have ever encountered happened on a visit in October at the Sun Dial atop Atlanta’s Westin Peachtree Plaza Hotel. The restaurant is one I have enjoyed many times, so when taking two early 20s friends to Atlanta for their first time, we decided to pop in on a Saturday for lunch.

A bit about the hotel and restaurant first from their own website: “The Westin Peachtree Plaza remains the tallest hotel in the Western Hemisphere. The 73-story hotel is a cylindrical tower clad in reflective glass and consists of 1,100 rooms and 80,000 square feet of meeting and exhibition facilities... The uppermost floors house a tri-level revolving restaurant, The Sun Dial Restaurant, Bar and View, offering unparalleled views of Atlanta and the ultimate Atlanta dining experience. Accessing the restaurant is a scenic event that begins with an exhilarating 85-second ride in the exterior glass elevator cab..”

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Suffice to say this place is wonderful and the food is actually good, which is NOT always the case when a spot has a view. The Sun Dial has both and that’s 2/3 of the equation. Sadly, someone forgot to tell the folks who greet guests with scowls in the lobby that what lies upstairs is great if they will allow diners to just get there.

We showed up on a Saturday about 1.45 p.m. and were informed we’d be advised to go elsewhere or we’d have to sit in the bar because “it’s almost 2.30 and that’s when we close and there are reservations, so they have no tables anywhere for you.”

We decided to “risk it” and despite the scowls and dismal outlook, rode all 85 seconds to the top and were greeted by two smiling hostesses whom, when we said “we know there are no tables” jaws dropped as they said “we are almost empty...we’d love to seat you!”

We enjoyed a wonderful lunch (I recommend the shrimp and grits, shown below.), watched a thunderstorm drift by (pic is at right), got impeccable service and got a whole 360 degree view as the place takes an hour to make one rotation.

In 65 minutes we were back on the street, but not before informing the still-frowning women on One that we were gonna report them because they obviously had no clue what was going on upstairs, needed to smile a bit, be welcoming and to keep a long story short: do their jobs!

Sadly Atlanta is not the only place I have run into needlessly rude seaters, hosts, hostesses and reservationists so my comment to restaurants — big and small — is to do a better job reminding staff at the door that if a potential customer comes in, he or she can just as well walk out without eating if not treated well.

On that topic, and I hate to take another

More Food For Thought

“dig” at Palomino, but arriving there for the lunch mentioned earlier the missing-in-action hostess finally appeared at the door and said “What can I do for you?” We said table for three, but the woman

amongst us, after we got seated, smiled and said “We shudda told her we wanted to catch a bus!” In other words: stupid question, unless you go to a restaurant to buy a shirt or newspaper and not always to eat a meal! What else would we be doing there?

—Finally, someone should shoot restaurant staff who have a beef with their management or ownership and share it not with the bosses, but with the customers.


Best example we have of this one was on a recent Sunday night at Proof on Main in Louisville, where friends took some out of town visitors hoping to impress them with the River City’s well-earned reputation for being one of “the” culinary bright spots of the Midwest. Sadly, we were told, their waiter bitched and moaned to the customers about being overworked, the place being understaffed, that he personally had too many tables and then, after serving some pork schnitzel which my reporter termed “stone cold,” vanished into the kitchen and was nowhere to be found to heat the schnitzel, bring the bill or do anything else — including collect his tip.

As this columnist has said time and time again, if you do not like your job, please consider looking for another or talk to your boss about what can be done to make it more agreeable, but let’s not (to use an old phrase) air dirty laundry to the customers.

We really do not care if you are mad at the boss nor do we care if your boyfriend left you or your car had a flat on the way to work or your dog’s not feeling well. All we care about is hot food plus decent service, plus a smile and we promise to tip you accordingly.

Otherwise, please do us all a favour and stay at home since what they call waiting tables is “the service industry” not the “complaint department.” Thank you!


B y B i l l E l l i o t tU p D o w n T o w n C r i t i c

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Up Down Town is published the last week of every month at 110 E. Washington St., Suite 1402, Indianapolis, 46204. While every effort is made to ensure accuracy and fairness, the publisher assumes no responsibility for errors. Liability is limited to the cost of said ad. Ads not cancelled by published deadlines will be billed at agreed-upon price. Ads may be edited or rejected for content at the discretion of the publisher. All items appearing in Up Down Town, as well as the name, logos and design are copyright 2014 by BBS, A division of High Speed Delivery Fork Ltd. & Ted Fleischaker and may not be reproduced in any form without prior written

approval.

David Fincher’s latest film, Gone Girl is a thoroughly gripping tale — nearly flawless in a Hitchcockian way — that leaves you feeling dazed and more than a little confused about what to take away from the cinema with you.

Fincher is no stranger to films that disturb and provoke: he directed both Seven and Fight Club. But, it has been a long time since I have felt so engaged and so shocked by what I had just witnessed on-screen.

Let me disclose up front. I have not read Gillian Flynn’s novel that the film is based upon. That is probably both a blessing and a curse. Had I been familiar with the story, I doubt that the film would have had such an impact.

I can’t say whether Flynn endorsed Fincher’s vision for the film, though I imagine writing the screenplay for the film herself is more than tacit support for that vision.It is hard to know what to write in a film review about Gone Girl. Even discussing the plot in the most general of terms runs the risk of spoiling the twists and turns that make the film such a roller coaster ride to watch.

The film focuses on Nick Dunne (Ben Affleck) and Amy Elliott (British actress Rosamund Pike), a seemingly perfect couple living the high life in New York prior to the recession.

Amy is from a wealthy family. Nick is a Midwestern kid, from humble roots, who has moved to the big city to become a writer. Indeed, both Nick and Amy are writers. So are Amy’s parents.

As a child Amy was the subject of her parents’ books, children’s stories about a little girl named “Amazing Amy.” When Amy gives up the cello and fails to make her school volleyball team, Amazing Amy excels at both. That in itself should be a clue as to what is in store.

Told partly in flashback through Amy’s diary entries, and through selective (though not always reliable) snippets of their life together, Gone Girl paints a picture of a couple in an economic, emotional, and psychological downward spiral.

After a whirlwind romance and idyllic first few years of married life, things start to go wrong. Nick loses his job. Then Amy loses her job. Her parents are heavily in debt and have to withdraw money from Amy’s trust fund. The couple decided to leave the city to take care of Nick’s ailing mother in Missouri. Back in North Carthage, the town where Nick grew up, their relationship begins to unravel.

He is, quite literally, not the man Amy thought he was. She remains socially aloof and critical of his life, particularly the amount of time he spends in the bar she has bought for him with the remains of her trust fund money.

Gone Girl opens with Nick arriving at the bar (called, for added irony, “The Bar”), which he co-owns with his twin sister, Margo. The twins have a very close relationship, which will become a crucial element of the story. Returning home from the bar, Nick finds his mega-mansion home (how poor can they actually be?) in disarray and Amy nowhere to be found.

Cue a police detective and her cynical young sidekick (Kim Dickens and Patrick Fugit). Nick quickly goes from being a concerned (though remarkably unfazed) husband to being the main suspect in what is potentially a murder case.

And that, really, is about all one can say in terms of plot description without ruining the film as a viewing experience.

The rest of the film — and it is a long film, clocking in around two hours and 30 minutes — is spent unravelling the clues. You would expect that clues would play an important part in a film about a police investigation, but Gone Girl embeds clues into the fabric of the story. As part of her 5th anniversary gift to Nick, Amy has left “clues” around the house leading to his “present.”

Sound intriguing? It is. Gone Girl is fascinating. It is visceral, effervescent, energetic storytelling. It is hard to believe the film is two and a half hours long. There is not a single moment that drags. And there are more than a few that are jaw droppingly shocking. Every shot of the film is a visual signpost connecting the paths that have come before. Nothing is wasted; there is no filler.

But, here’s the kicker. Brilliant storytelling does not always make for great filmmaking. What is disturbing about Gone Girl is the film’s tone and its unintentional message. Ostensibly, the film is an analysis of contemporary relationships and the pressures placed upon them by economic factors and the psychological and emotional make-up of the partners.

Marriage and relationships are complicated affairs, as everyone knows. But where Gone Girl tries to contextualize relationships in a problem-saturated modern idiom —eventually placing this particular relationship under the distorting lens of the media — the characters seem to revert to very basic biological types: men are brutal, selfish, lazy; women are nagging, driven and controlling.

Gone Girl is a film about emotional and psychological manipulation; the manipulation that takes place on a personal level in relationships and the manipulation of reality that takes place daily in the media. Both savvy and cynical in equal measure, Gone Girl pulls no punches.

No one emerges from the film without being tainted, not even the audience. This is the society we have created — where judgments are made in the fraction of time it takes to click a television remote.

For much of the film, the spotlight falls on the shortcomings of the male protagonist, Nick. But to be frank, I can’t remember a film this misogynistic since Fatal Attraction.

Gone Girl is a movie about the chasm between appearance and reality. As Kurt Vonnegut famously said: “We are what we pretend to be, so be careful what you pretend to be.”

Love tends to be blind and we see in our partners what we want to see. In the case of Gone Girl, what we see is not pretty. In fact, it is the stuff of which nightmares are made.

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Hackin’ The NetBy Ted Fleischaker / Up Down Town Publisher

You likely never thought you’d ever read this in a tech-savvy column but here it is for all to see: The internet is one of the worst things we have ever invented.

Now that the shock is abating, let me explain, because I do not really believe that in total, but it does have some disadvantages. And along with the net I refer to smart phones, tablets and all the rest of what are today called “devices”.

The reason I am so frustrated is that the internet has made everybody walking the streets an “expert” on any topic...and sadly, about 75% of what they have in their net-gained knowledge base is either over-stated or outright wrong.

I have one close friend who, on ANY topic considers himself an expert because he can use Google and Yahoo. While so-doing is fine and information gained can be useful, anyone can post anything to most any website and when folks read it they become even more convinced that folk tales (urban legends as they are better known today) bear a lot of truth.

Probably the worst abuse is in the medical field. I know a lot of doctors and nurses who would prescribe “no internet” as a cure for many of their patients’ ills. One well-known physician told me that if she could get her patients off the net she’d have about half the panicked calls and visits she sees because who out there amongst us (this writer included) has not had this or that pain and done a net search only to believe the pain is surely some fatal disease? With the Ebola scare running rampant these days, the faux ailment calls are even more frequent.

At least one guy we know well is convinced that flu shots are fatal, another is certain he has a little-known ailment called Huntington’s Disease (Google it if you wanna know more) and another friend’s mom is convinced that I, and the other folks at my house are bound to get cancer because we thaw steaks and chicken and heat tea that’s grown cold in a microwave and subject them to radiation!

But the abuse goes far beyond we patients. I actually had a pretty well-known MD in Indianapolis ask me on a visit not so long ago, after what he’d given me for a stomach problem failed to produce any relief, “Well, I don’t know what else to suggest. Have you seen any ads for things you’d like to try?”

And it’s not just medicine, either. The net has made many a gourmet cook out there, but it’s taken a lot of folks out of making their own recipes and into a rigid way of cooking that means dishes like my grandma’s roast will soon be a thing of the past if we don’t reverse course.

days we’d just look at the Settlement Cookbook, or The Joy of Cooking or one of the Betty Crocker tomes and add or change this or that.

And there’s also the matter that the folks who put recipes on the net rarely have to clean up heir own messes. Have you ever seen anyone do cleaning on any of the food programmes? I mean really wash the mound of measuring cups, dishes and pans they require to make something that Grandma Gertrude would do with one measuring cup and one bowl? Probably not, because they don’t have to clean up after themselves as we “civilians” do.

I consulted good friend John King who lives on a farm near Lebanon, Indiana, and is one of the area’s best cooks for some advice on this and here’s what he had to say about some friends who do great meals but dirty way too many dishes: “I don’t measure. Have them practice with water and get the feel of how heavy or what a cup of liquid looks like. Use the palm of their hand and practice with sand and measure it and pour it in their palm to see what a teaspoon looks like. Wash hands all the time. If there is something multi dish... clean as you go so there’s not a huge amount later.”But the abuse goes beyond our health and what’s on our plates to another phase, and this is one I am very guilty of as well. The internet and smart phones mean we are never out of touch. My sister asked recently when we were together “How many people are at this table?” I said four as it was the two of us and our partners. She looked at me and said “no, seven” to which I replied “how so?”

Because, she said, there are four of us, but three of us have our phones out and are looking stuff up or replying to texts or paying attention to someone who is here, but not here!”

She was right and more and more it’s the case. I hardly ever sit down at a restaurant without putting my phone on the table so I won’t miss a call or text. And many friends do the same. Some group diners have started making everyone do that and the first person to answer a call or text or even touch their phone pays the bill for the table. That’s a bit extreme, but we do need to be a bit more “out of touch” and with the net providing everything from radio and info to directions any and everywhere we go that’s becoming less and less possible.

Speaking of directions, I am still a believer in paper maps. I do use my iPhone to tell me where I am as GPS is nice for doing that, but to navigate, I went to the phone for awhile and am now a confirmed user of paper maps again.

GPS often doesn’t get updated, and it doesn’t know the extra routes and places we all need sometimes. Example: I was in Atlanta in mid-October and while headed on I-85 back to Perimeter Centre we missed the ramp to the 400. My partner, who was driving, panicked and got irate but I just looked at him and said we’d be fine because what I knew, from many visits to the Peachtree City, was that if we just stayed on I-85, in a couple miles we’d arrive at the beltway and a couple exits later we’d be right where the 400 would have taken us. Yes, it was an extra 15 minutes and if you count gas an extra $2, but we didn’t need to turn around, panic or do anything else despite the screaming “Recalculating! Recalculating!” from the phone, until I mercifully turned it off.

Need more proof? I briefly mentioned urban legends a bit ago and I’d like to close by noting that things have changed a lot since the 1950s and 60s when I was growing up and we used the library. Back then we’d get out the World Book or the atlas or we’d ask the librarian for the microfilm of the 1945 Courier-Journal or Indianapolis Star or Cincinnati Post and we’d do what we called “research.” These days, we just hit Wikipedia, Google, Yahoo or whatever and get the same info.

But is it the same? Back in the day teams of researchers were behind that Encyclopædia Britannica article, but how do we know who is feeling bigoted and “revised” something on Wikipedia today? Or how do we know what the credentials really are of the claimed “physician” who said microwaves will harm us or that we have some rare illness? The answer is we don’t...and the further we get from the sources, the greater the chances that “Googling” or otherwise looking up something on the net will give us information, but questionably accurate information.

The old credo to take everything with a grain of salt and a fair amount of doubt applies. Yes, there are accurate medical places to look (we happen to trust www.mayoclinic.org for our health questions, but that’s not to say www.webmd.com is not as good or any of the others) but we do think the buyer does need to beware more and more in this age of sponsored links, urban legends and plain, old falsehoods which the net can spread worldwide in seconds.

So that’s it for this month. Use the net, enjoy all the things it brings, but put down that computer, tablet or phone and spend time with your family, dog or cat and just relax some. In other words, switch off and look at the world around you. And we’ll be back with more on the tech side next issue.

What do I mean? A recipe on sites like www.allrecipes.com or www.foodnetwork.com or www.uktv.com (then link to Good Food for some great British takes on things) is, to this writer a starting point. I see something I like for say Chicken Marsala or blackcurrent cake and then I see what I have in the

larder, the fridge and what things I might like or not like to add or take out. That’s called improvisation.

Net cooks, as I like to call them, take every word of a recipe seriously. Do not dare think of adding an extra spoonful of soy sauce to fried rice or some scallions to a dish that tastes great but lacks colour just to “spice it up” on the plate. The reply I get from several of these “net cooks” I know is that doing so will “ruin” the dish. In grandma’s (no computer)

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Timeless traditions,big-city shopping & numerous seasonal happen ings .Create holiday memories here.

Up Down Town is a proud member of Downtown Indy.



Records Fall As Grande Masquerade Works Magic

At The Damien Centre’s annual Grande Masquerade gala, held at Downtown’s Marriott, ghostly forests and wicked witches turned the evening into an affair to remember. The Centre celebrated 27 years of HIV care and prevention services at this year’s event, and with more than 700 tickets purchased, the event was one of the largest in the Centre’s history. The Wicked Event is also on track to raise $188,000, making it the highest grossing Grande Masquerade the organisation has hosted.

Held at the Indianapolis Marriott Downtown, this year’s Grande Masquerade featured entertainment from Dance Kaleidoscope, the Indy Pride Bag Ladies, Cathy Morris and the Cathy Morris Trio, DJ Gabby Love, and hosts Marc Mullins, WRTV6 anchor, and Deacon, WZPL on-air talent. Live and silent auctions, dinner, dancing, and awards rounded out the evening.

In addition to the annual Florence L. Elias Compassion Awards, which were presented to Christ Church Cathedral (corporate award) and David Kwasigroh (individual award, shown in the photo below), the Centre also presented The Health Foundation of Greater Indianapolis (THFGI) with a Vision Award for their outstanding support. THFGI recently awarded The Damien Centre a $1.3 million capacity building grant that will allow the Centre to vastly expand client programmes and service and better serve the HIV+ population in Indiana. More details on the grant will be forthcoming from THFGI.

Funds raised at the Grande Masquerade allow the Centre to continue offering its services completely free of charge and lowering its community’s HIV viral load. With more than 10,000 people living with HIV in Indiana alone and more than half of that population right here in Central Indiana, Indiana’s oldest and largest HIV/AIDS service organisation is working harder than ever. In 2013, they served more than 1,100 individuals with HIV Care Coordination services, provided 2,352 free HIV tests, and saw a more than 92% drop in HIV viral load on average for patients enrolled in innovative new programmes like an on-site medical clinic and Linkage to Care.

The success of Grande Masquerade each and every year depends on the support of generous sponsors, volunteers, and supporters. Grande Masquerade sponsors included: Masquerade Ball Sponsors McNamara Florist, Marion County Public Health Department, and Walgreens; VIP Sponsors Community Physicians Network, OCHS Concrete Services, Inc., The Frame Shop, Herman & Kittle Properties, CVS/pharmacy, and Citizens Energy Group; VIP Reception Sponsor Southern Wine and Spirits; Auction Sponsor Bookkeeping Plus; Gold Sponsors The Health Foundation of Greater Indianapolis and Bose, McKinney & Evans, LLP; Silver Sponsors Barnes & Thornburg LLP, Eli Lilly, Indy Pride, Just Pop In!, PNC Bank, Premier Capital Corporation, Quarles & Brady LLP, SmallBox, and Wild Birds Unlimited; and Media Sponsors Up Downtown, Printing Partners, UNITE Magazine, NUVO, and WTHR Channel 13.


You can celebrate like it’s 2015 downtown this New Year’s Eve because, well, it will be 2015, but what’s going to be new, besides the year, will be the first of what city officials and the Indianapolis Downtown, Inc. (IDI) folks hope will be a “new tradition” of downtown New Years’ celebrations.

IDI, otherwise known as Downtown Indy, along with Indianapolis Mayor Greg Ballard and other community leaders, have announced initial plans for a community-wide, public celebration of New Year’s Eve on Georgia Street for (when else) but 31st December.

Officials told the media that the event will be “featuring an exciting entertainment line-up, stimulating sights, plenty of food and drink and a unique midnight extravaganza. Downtown Indy’s New Year’s Eve Celebration will be sponsored by The Indiana Union Construction Industry and we hope it will promise to become a new Indy holiday tradition.”

Headlining the event will be The White Panda – a nationally recognized and very popular act. They will bring

Downtown To Mark The New Year In A Big Way!

their electrifying EDM (electronic dance music) craze to downtown.

Then, at 11.59 p.m. on New Year’s Eve, when in most cities the traditional “ball drop” takes place, a suspended IndyCar hoisted high above the crowd will descend to a collective countdown amidst great fanfare and fireworks at midnight.

“Indy showed the world it could host a great celebration downtown during the Super Bowl, so I am excited to see a similar kind of excitement continue here on Georgia Street as people come together to ring in the New Year,” Mayor Greg Ballard said.

Joining The White Panda at other times throughout the evening on New Year’s Eve will be:

—An Innocent Band – a great regional Billy Joel tribute band;

—Corey Cox;

—The Groove Factor;

—Greta Speaks

—And othe evening’s House DJ: Fred Lockett — a.k.a. DJ Lockstar.

The all-ages evening will also feature a chance for revelers to step inside out of the cold thanks to Pacers Sports & Entertainment. Family-friendly activities are planned inside the Entry Pavilion at The Fieldhouse with the united support of the Pacers, Fever, Colts, Indians, Fever and the Indianapolis Motor Speedway.

“We couldn’t even attempt this event without the support and involvement of our civic partners and sponsors. We want the entire community to feel welcome to this free event – and that would only be possible with our growing list of sponsors, which currently includes the Indianapolis Motor Speedway, the Indianapolis Star, Visit Indy and our title sponsor, The Indiana Union Construction Industry. Thanks to them – and those who are still considering our sponsorship appeal, we will deliver a top-notch celebration this year and for years to come,” promised Sherry Seiwert, president of IDI / Downtown Indy.

Indianapolis Downtown, Inc. (a.k.a. Downtown Indy) was founded in 1993 and is a public/private partnership existing to improve downtown. As a private, not-for-profit organisation, IDI is uniquely positioned to address issues that affect the area’s growth and well-being. Downtown Indy focuses on three areas: development, management and marketing to advance downtown as a great place to live, learn, work and play.

Top Notch is the largest labour

management association representing union construction in the state of Indiana. Representing more than 75,000 union tradesmen and 4,000 contractors, Top Notch is an association of diverse construction employers and labor organizations, partnering to coordinate the interests and goals of the union construction industry. Its mission is to promote the union construction industry to its customers and its community.

A signed book is a one-of-a-kind gift.SATURDAY, DEC. 6NOON TO 4 P.M.Meet more than 65 Hoosier authors including basketball legend Bobby “Slick” Leonard, Philip Gulley and the Chicks on the Right.

WWW.INDIANAHISTORY.ORGEUGENE AND MARILYN GLICK INDIANA HISTORY CENTER 450 WEST OHIO STREET, INDIANAPOLIS

I N D I A N A H I S T O R I C A L S O C I E T Y

Free admission includes the Indiana Experience.

3078-14 - Ad - Author Fair - Up Downtown.indd 1 10/10/14 9:29 AM Up Downtown November 2014 On The Web At: www.updowntown.net

Member SIPCMKT-1232-A

During this holiday season and every day of the year, we wish you all the best.

Season’s Greetings

www.edwardjones.com

Michael E Wright, CFP®Financial Advisor.

6925 E 96th StreetSuite 265Indianapolis, IN 46250317-841-9563



Other Points of Interest:1.) Drugstore / Chemist : CVS (2 locations)2.) BARcelona Tapas3.) 110 East Washington Condos / Adobo Grill4.) 501 On Madison Apartment Flats5.) 1 North Penn / Square Donuts6.) Punch Burger7.) JW Marriott Hotel8.) Cosmopolitan On The Canal9.) Carson Pirie Scott & Co.10.) Hoosier Park / Indiana Grand Winner’s Circle 11.) Stars Cafe12.) English Ivy's13.) Fogo De Chao Brazilian Steak House14.) Federal Express15.) Mass Ave. Toys, SubZero & Arts A Poppin’16.) All Star Tire & Auto17.) O'Malia Food Market & Fusek's Hardware18.) Soupremacy19.) TJ Maxx & The Block Apartments

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