what's cookin'! 2011-2012

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What’s Cookin’! magazine – Evansville, Indiana’s finest dining and menu guide – answers those nagging questions for you in an easy-to-follow, informative and fun to read fashion. No matter your favorite – homestyle, Italian, Chinese, Greek, Thai, seafood and fine dining – you’ll be sure to find the right restaurant, how to get there and what to order. What’s Cookin’! even offers up-to-date information about restaurant’s websites and if the eatery offers online ordering.

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  • Whats Cookin! 2011-2012 www.EvansvilleDining.com 1

  • Whats Cookin! 2011-2012 2 www.EvansvilleDining.com

    the naked truth withJamie Oliver

    page 4 the naked truth with Jamie Oliver

    page 8 eight cooking methods that turn cooks into chefs

    page 14 benefit your body and your community buy local

    page 38 evansvilledining.com

    Features

    the naked truth with

    page 38

    oftable contents

  • Whats Cookin! 2011-2012 www.EvansvilleDining.com 3

    WHATS COOKIN! IS PUBLISHED YEARLY AND IS DISTRIBUTED THROUGHTOUT THE TRI-STATE. FOR INFORMATION ABOUT ADVERTISING, SUBSCRIPTIONS, DISTRIBUTION OR GUIDES & LISTS, CALL (812) 429-3907, TOLL FREE AT (866) 684-7574, SEND US A FAX AT (866) 463-9748, OR WRITE US AT P.O. BOX 14131 EVANSVILLE, IN. 47728, WHATS COOKIN! IS PUBLISHED BY ATOMA PUBLISHING, ALL RIGHTS RESERVED. REPRODUCTION WITHOUT PERMISSION IS STRICTLY PROHIBITED. DISTRIBUTION OF THE MAGAZIENE DOES NOT NECESSARILY CONSTITUTE ENDORSEMENT OF PRODUCTS, SERVICES OR OPINIONS WITHIN. ADVERTISERS ARE RESPONSIBLE FOR THE CONTENT OF THEIR ADS.

    PUBLISHER Bashar HamamiBashar@AtomaPublishing.com

    BUSINESS Sharon TindleSharon@AtomaPublishing.com

    DIRECTOR OF OPERATIONS Amanda SmithAmanda@AtomaPublishing.com

    EDITORIAL

    Staff WriterAlison Sigman

    SPECIAL CONTRIBUTORSAimee BlumeEli HaddixRon HullGeorge F. Reisch

    SALESSusan CaufieldMark HackertKeith LaCrosse

    PRODUCTIONProduction SupervisorJaqulyn WoolseyArt@AtomaPublishing.com

    Photography by Daniel Knight, Studio BMark McCoy

    ON THE COVER 2011:Jamie OliverCredit David Loftus

    eight cooking methods thatturn cooks into chefs

    Recipes page 29 2011 recipes

    Guides page 40 enhanced listing

    page 40 alphbetical listing

    Menus page 66

    pg. 35cannoli

    from Clarion Inn

  • Whats Cookin! 2011-2012 4 www.EvansvilleDining.com

    Jamie Oliver is a world-renowned chef and celebrity from Essex, England that has truly begun to change the way the world looks at food. When I listened to Jamie Olivers TED prize speech, I was truly inspired. In the span of 20 minutes, he cemented principles and beliefs in my mind that I had been processing for years. As someone who has seen the power of food in all its glory to bring joy, health, comfort, pleasure, and inspiration, Ive also seen food as a powerful catalyst for depression, disease, discontent, and a jaded sense of reality. All my life Ive been someone who, more than anything else, loves food and everything involving my taste buds. Jamie has already changed the landscape of food in England. He has been working tirelessly over the better part of the last decade to bring this change to the rest of the world. A revolution has to happen, he says, in order for us to change the culture that weve created for our children and the situation into which weve placed them.

    The facts of said situation are:

    This generation of children will have an average lifespan of 10 years less than that of their parents.

    Ten percent of what we spend on healthcare yearly is due to obesity.

    By Eli HaddixPhoto by Chris Terry

  • Whats Cookin! 2011-2012 www.EvansvilleDining.com 5

    These facts coupled with the knowledge that American food culture is founded on consumerism and pleasure/enjoyment, and not a deep-seated belief in the greater good health of the American people, is downright frightening. John and Jane Q. Public should be sufficiently alarmed to realize they need to know as much as they can about every piece of food that goes into their mouths. Unfortunately, given the current economy, most people are eating to live,and only eating what they can afford.

    The economy aside, the simple truth is that the shortcoming lies not entirely with the choice-maker. The downfall comes with the choices that are so unabashedly vomited into our faces. That we feed our children and ourselves a diet of fast food and sugary drinks is a travesty. We raise them on pizza and McDonalds, with a serious lack of viable nutrition that is nowhere near the recommended minimums. Granted, there are exceptions to this rule, but it is a HUGE problem.

    Jamie believes the solution to this problem is a 3-legged stool: 1. Home, 2. Main Street, and 3. School, with each leg as important as the last. There has to be coinciding reform from the food industry, not only in what they sell, but how they label and advertise their food. There also have to be changes in both what we choose to serve in school

    and how we choose to prepare it. Lastly, we need to educate our children, and ourselves for that matter, how to provide great, fresh, nutritious food at home. Good food can not only be convenient, it can also taste DELICIOUS!!

    Jamie has taken our country by storm in the last 2 years. He began his Food Revolution in Huntington, WV, which at that time was the least healthy city

    in the unhealthiest state in the most obese country in the world. (Evansville just so happens to hold this claim to fame now.) When he began, elementary school students there couldnt even tell the difference between a tomato, an onion, and a potato. The schools were serving pizza for breakfast,

    I profoundly believe that the power of food has a primal place in our homes that binds us to the best bits of life. Jamie Oliver

  • Whats Cookin! 2011-2012 6 www.EvansvilleDining.com

    categorized french fries as a vegetable, and served flavored milk without batting an eye at the amount of added sugar. He met resistance on many fronts, even publicly.

    Jamie and his insatiable drive to bring people healthy food persevered in Huntington. He was able to change the habits of several families. He also succeeded in changing the culture by educating the people and giving them perspective on the current food climate in their area. Hes taught many how to cook, how to shop, and how to plan, in order to have a healthier, more sustainable food lifestyle.

    In his second season, he took on a much bigger challenge. He chose to move his entire family to Los Angeles and serve as a food coach there just as he had in Huntington. Through his efforts he brought about a high level of change in one of the biggest cities in our country. One of the most outstanding accomplishments to note is the decision by the LAUSD to eliminate all flavored (sugary) milk from being served in public schools. As a note of comparison to the unknowing, a carton of flavored milk has nearly the same amount of sugar content as a can of soda.

    While coaching and leading the Revolution from the field this year, Jamie and his team have launched an enormous mass media campaign, partnering with multiple organizations and agencies to bring awareness to America as a whole. Multiple community kitchens have been started with the intent of offering low-cost

  • Whats Cookin! 2011-2012 www.EvansvilleDining.com 7

    cooking classes. A Food Revolution truck has been mobilized for the same purpose. Towns and cities across the country are coming together to form Food Revolution Community groups. Community pages on Facebook and Twitter keep Revolution fans updated on everything going on in the movement. Petitions have even been submitted to the USDA on behalf of the nations children to change the way legislation and tax dollars affect what kids are given to eat for the 180 days each year they are in school.

    I hope to see changes like these made in the Tri-State region. There is an amazing foundation of people that support this movement. Moreover, the people that are already supportive of local, fresh, non-processed food are very well connected and adept at networking here in Evansville. From chefs, to business owners, physical trainers, farmers, growers, artisans, and knowledgeable consumers that fill in the gaps, Evansville is ripe for the picking. What can you do to change the way you think about food? If youve already changed your lifestyle, what could you do to help your brother or sister, friend or neighbor? Maybe we could create a Revolution of our own. Im sure Jamie Oliver would be proud!

    facts about jamieBirth Name: James Trevor OliverBirth Place: Clavering, Essex, EnglandDate of Birth: 05/27/1975Profession: Chef

    Began working at his parents restaurant at the age of 8.

    Has published numerous best-selling cookbooks and writes columns for various British magazines.

    Opened a not-for-profit restaurant, Fifteen, in London in 2002.

    Was awarded an MBE (Member of the Order of the British Empire) in 2003 for his service to the hospitality industry.

    Jamie Oliver Awards: 2010 Emmy: Outstanding Reality Program - Winner

    College: Westminster Kingsway College, London, England

  • Whats Cookin! 2011-2012 8 www.EvansvilleDining.com

    M aking ti me to eat with your family is important for many reasons, but in order to make the best of those meals, its even more important to learn how to choose fresh foods and prepare them well. Even if you have never cooked from scratch, learning a few basic techniques is easy. Then you can cook simple, fresh meals and stop relying on packaged dinners. Your table will overfl ow with delicious, nutriti ous food that you prepared yourself, so you know whats in it - and if you buy locally, you may even know the farmer that grew or raised it.

    By Aimee BlumePhotos by Daniel Knight, Studio B

    One of the reasons we human beings are sti ll here on earth isthat our ancestors would go out to the garden, forest or fi eld and bring in fresh ingredients, said Mike Sackett , owner, with wife Shelly, of Kitchen Aff airs in Woodland Place. They ate many more raw foods, and did a lot of cooking without oil in cov