February / March 2011 NORTH

February / March 2011The good life in Carmel and Fishers

Travel the World with Kevin Raber | Cuisine: Baked Goods for Your Beloved | Stay Home with our Great Staycation Ideas

steps out with the Indianapolis Colts

NORTH | www.indynorthmag.com

Contents f e b r u a r y / m a r c h 2 0 1 1

22 personalitiesJosh Bleill comes home

30 home trendsRelax in your new bed and bath

42 home & familyLife in a log home

50 focusStay home! We offer 60 reasons why you should.

82 travelKevin Raber explores the world through a lens

64 in the neighborhoodRaise a glass to these Irish treats

98 arts & lifestylesDiscover Indy’s museumsIn a matter of words: Ruthelen Burns

features

50Josh Bleill at Lucas Oil Stadium.Photo by Dario Impini

on the Cover

82

NORTH | www.indynorthmag.com PAGE 5

f e b r u a r y / m a r c h 2 0 1 1

82


Contents c o n t i n u e d

78

120

68 quick bitesLocal food news

70 wine, dine & findThree picks to enjoy

72 cuisineAppeal to your sweetheart’s sweet tooth

78 worth the tripMaker’s Mark in Shelbyville

food

at the front

8 editor’s noteSherri Cullison finds her happy place

15 this & thatNews and views around town

19 in styleStaycation essentials

90 to your healthTo supplement or not to supplement

92 healthAffairs of the heart

health

114 just marriedKimberly and Dustin MortonTiffany and Ryan Venturi

118 our side of town“A Beef & Boards Christmas,” Tuning Series at the Palladium, New Year’s Eve at The Mansion at Oak Hill

122 calendar of eventsThings to do

out & about

72

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editor’s noteYou might say I’ve found my happy place. I never imagined my happy place to look like this … and, to be honest, it isn’t just one place. On a daily basis, it’s any number of them.

Sometimes this place is here, where I am sitting right now, at a mostly empty desk, which holds only my black MacBook, a bottle of water and a stack of recent publications. Other times, my happy place finds me behind the steering wheel of my well-traveled car. I might be headed north on the newly revamped Keystone Parkway or sitting idly at a stoplight on 116th Street in Fishers. It matters not where I am when the mood strikes. I could be stopping into any one of several northside coffee shops, or at other times, my happy place might have me behind a cam-era, taking pictures of folks attending a local event.

The point is: I’ve had other jobs, my friends, and this—as the editor of NORTH magazine—just might be the mother lode. I have employers who consistently encourage and support me, a publication that continues to grow and a community—filled with a never-ending supply of interesting faces, places, events and stories to be told—with which to populate it. That’s a pretty good place to be.

Which is what I felt when I stood in the near-empty Lucas Oil Stadium one recent weekday and shot a picture of its impos-ing space with my iPhone. I was a little distracted from the task at hand: overseeing a photo shoot of this issue’s cover subject, Josh Bleill, but I couldn’t help it. I was standing at the 10-yard line of Lucas Oil Stadium!

By now, you might have heard about Bleill, the new India-napolis Colts spokesman who lost his legs as an enlisted soldier stationed in Iraq. We met up with him at Lucas and then had a second chance to visit with Bleill and his wife, Nikki, at their Carmel home. The resulting pictures and story about the happy couple you’ll find on page 22.

Then there’s Kevin Raber, a Carmel resident and professional photographer who travels the world teaching other photogra-phers how to use their equipment. As Raber and I chatted for this issue’s travel story (see p. 82), he explained that he counted his blessings regularly because “I do a job that I actually like. It’s a happy business.”

Yes, exactly. A happy business. His sentiment rang true. In this month’s focus story on staycations, we encourage

you—and offer you approximately 60 reasons—to stay at home this winter. And as for North magazine? I think I’ll stay put, too. It feels a lot like home to me.


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February / March 2011Volume 2, Issue 3

PUBLISHERHome News Enterprises

Chuck Wells

E D I T O R I A L

EDITORSherri Cullison

COPY EDITORKatharine Smith

CONTRIBUTING WRITERSJason ChastainTraci CumbayBrett HalbleibAshley Petry

Julie Cope Saetre

A R T

SENIOR GRAPHIC DESIGNERAmanda Waltz

CONTRIBUTING PHOTOGRAPHERSDario Impini

Andrew LakerJoel Philippsen

IMAGE TECHNICIANBob Kunzman

Stock images provided by ©Thinkstock

A D V E R T I S I N G

DIRECTOR OFADVERTISING & MARKETING

Amy Spillman

ACCOUNT MANAGERMaribeth Wood

925 Conner St., Noblesville | 317-773-4000 | www.IndianaKitchenCompany.com

Kitchen | Bath | Home Office | Entertainment

Located in Noblesville’s historic downtown square, Indiana Kitchen Company provides professional custom designs, complemented by a fine selection of quality cabinetry for your home. We pride ourselves on our superior

service from the moment you walk into our showroom, through the design selection and installation process. We work with you to make your dreams come true.

It’s our dream to create the kitchen that goes


R E A D E R S E R V I C E S

MAILING ADDRESSP.O. Box 31, Fishers, IN 46038

SUBSCRIPTION [email protected]

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©2011 by Home News EnterprisesAll rights reserved. Reproduction of

stories, photographs and advertisements without permission is prohibited.


• • • this that • • •Compiled by Ashley Petry

Nature’s Karma is the perfect marriage of two worthy causes—recycling and fair trade. The new Clay Terrace boutique offers recycled and fair-trade products produced by both local and inter-national artisans. “We incorporate a greener side of fair trade,” co-owner Melissa Evans explains. “One of the goals is to bring these things right here to our community, where people can see them and touch them.” The boutique carries Harveys handbags, made from recycled seat belts, as well as handbags made from keyboards, candy wrappers, video tapes and chopsticks. Also look for organic skin care items, soy candles and seasonal gifts. 14511 Clay Terrace Blvd., Suite 130, Carmel, (317) 843-9999, www.natureskarma.org

Harveys’ “Treecycle” line of seat belt handbags is available at Nature’s Karma.Photo courtesy of HARVEYS | The Original Seatbeltbag

NORTH | www.indynorthmag.com• • • this that • • •

Tell us more about the bureau’s program to promote local golfing.

We have a wonderful portfolio of golf courses in the area, and they’re of such great caliber that people will drive and visit and play. Positioning the area as a golf destination … really helped legitimize this area for golfers. We determined through research that about 20,000 people last year spent over $6 million on golf.

The county plays host to its fair share of big-name golf tournaments. How do you

get those visitors interested in other local destinations?

When Crooked Stick hosted the 2010 U.S. Senior Open, we knew a lot of people were going to come, and we knew that from dawn until dark they would be out at the venue watching their favorite players. Our idea was, they probably want to extend their evening, so let’s create some gathering spots for them. We pulled together a lot of restaurants who worked together, and we did signage packages and shuttle buses and made it easy for visitors to extend their day a little bit.

You’re co-chairing the Super Bowl 2012 satellite campus committee. What’s the goal?

There’s going to be a lot of excitement in February 2012, and my commit-tee is trying to figure out how we can stretch that excitement to include the border counties, not just downtown Indianapolis. … We want to take that same model (from the 2010 U.S. Senior Open) and do it for the Super Bowl, so we’ll be looking for natural gathering spaces around central Indiana. Maybe we can create some hubs outside down-town Indianapolis where people can still feel they are having a fun Super Bowl experience.

In terms of tourism, what challenges does Hamilton County face?

We want to make sure that our commu-nities in Hamilton County are growing in such a way that they don’t lose an identity. It’s so easy, because of the tre-mendous growth that’s happening here, for some of our communities to get lost. We don’t want to lose the heritage and culture that made these communities such a rich place.

sports of all sortsTourism in Hamilton County contributed $365 million to the local economy in 2009, according to the latest report from the Hamilton County Convention and Visitors Bureau. As the bureau’s deputy director, Karen Radcliff helps design travel packages, such as the popular Stay and Play golf packages that attract even more tourists to the area. Now, she’s co-chairing a Super Bowl 2012 committee that will shape the way visitors spend their downtime—hopefully in Hamilton County.

Q&A Karen Radcliff

Golf course photo by Thomas NorthcutKaren Radcliff photo courtesy of Hamilton County Convention and Visitors Bureau

The Indiana Design Center has two new showrooms. Santarossa Mosaic and Tile, founded in Indianapolis in 1921, will offer the Midwest’s largest selection of natural stone and hard surfaces, such as marble countertops and stone mosaics. Holder Mattress Co., based in Kokomo, will offer its custom two-sided mattresses and box springs, heirloom-quality furni-ture and home décor items.

Hard and Soft

Conner Prairie will open a new exhibit, called “1863 Civil War Journey: Raid on Indiana,” in June to mark the 150th anniversary of the beginning of the Civil War. The $4.3 million exhibit tells the story of Gen. John Hunt Morgan’s cavalry raid through Indiana in 1863. The exhibit covers 8,900 square feet in an outdoor setting and will be in place for about five years.

A New Landscape

tidbits

Arts and CraftsHerbal Arts’ handcrafted health and beauty

products are already favorites at local spas and salons. Now, the Fishers-based com-

pany—which was recently inducted into the Indiana Artisan program—has opened its

first retail showroom. Check out the soaps, skin-care products and soy candles, or try the

new HA2 collection of spa products, such as serums, cleansers, toners and hair-care prod-

ucts ($18 to $40). “That’s a new line we just launched six months ago, and it’s really doing fantastic,” owner Brian Paffen says. Just don’t

get lost along the way: The showroom is on the second floor of Fishers Office Suites, aka

that big yellow building near Target. 11650 N. Lantern Road, Suite 205, Fishers, (317) 418-

8227, www.herbalartonline.com

Kiss the Sky Salon, a new “vintage hair sa-lon” in downtown Carmel, is decorated with retro chairs and antique bureaus. But don’t be fooled: The salon is all about the future of hair care, using vegan and chemical-free hair products that are hard to find in In-diana. “I started getting away from tradi-tional products and looking at more healthy alternatives,” says owner Deanna Robbins, formerly the owner of DC Hair Lounge in Fishers. “My industry is very chemically oriented, (but) it’s possible to be a lot more conscious about the products you use on your hair and skin.” Haircuts start at $50 for women, and cut-and-color packages are $80 to $150. 430 N. Rangeline Road, Carmel, (317) 660-5477,www.kisstheskysalon.com

Hair Care with aConscience

Photo courtesy of Conner Prairie

Photo courtesy of Herbal Art

PaGe 17north | www.indynorthmag.com

• • • this that • • •


Compiled by Sherri CullisonPhotos by Andrew Laker and Joel Philippsen

When it’s this cold outside, the last thing you want to do is head into the (not-so) great outdoors. Instead, do yourself a favor: Keep your pajamas on, gather family

and friends around the fire and enjoy some of these fun stay-at-home accessories.

The Colts won’t be in the Super Bowl this year, but that doesn’t mean you can’t host a game-day gathering. Set the football tone with this Boston Warehouse Touchdown Chip & Dip Set, $32. Delaney’s Studio & Gifts, 11715 Fox Road, Indianapolis, (317) 823-8910, www.delaneysforwomen.com.

NORTH | www.indynorthmag.com• • • instyle • • •

With Mike & Ike, Junior Mints, Gobstoppers and homemade popcorn from the Sweet Treat

Boutique, you have everything you need for movie night. Popcorn comes in a variety of

flavors (caramel, orange, sour apple, toffee and more), $3 to $8. The Sweet Treat Boutique, 8150 Oaklandon Road, Indianapolis, (317) 723-3402,

www.thesweettreatboutique.com.

It might look like a bag of chips, but—with a book, a potato propulsion pipe, a spud-powered sound chip and clock, 29 “snacktivities,” stick-ers and more—this is a science kit loaded with things to learn. $17.95. Available at Mudsock Books & Curiosity Shoppe, 11850 Allisonville Road, Fishers, (317) 579-9822.


• • • instyle • • •

Keep track of everything you want to read while staycationing with “Read, Remember, Recommend: A Reading Journal for Book Lovers,” $14.95. Available at Mudsock Books & Curiosity Shoppe.

DIScombobulation, a card game that gets the entire family singing, remembering nicknames, impersonat-

ing people and more. $9.99. Available at Mudsock Books & Curiosity Shoppe.

BAFFLE! keeps you busy for hours, what with its more than 57,000 possible solutions in just

one board game. $29.99. Available at Mudsock Books & Curiosity Shoppe.


Personalities


Story by Ashley Petry • Photos by Dario Impini

Colts spokesman brings personalexperience and perseveranceto his new role


At first glance, there’s nothing unusual about Josh and Nikki Bleill’s rela-tionship: They met during college 15

years ago and dated off and on as they started their careers. A few years ago, they bought a home in Carmel and got married. At press time, they were weeks away from welcoming their first child, a daughter.

In between those traditional milestones, however, the Bleills’ life has been far from or-dinary. In 2004, just as Josh and Nikki were getting serious about their relationship, Josh made a decision that changed everything.

“After 9/11, it weighed heavy on my heart

to serve my country,” says Josh, whose father and grandfather both served in the military. He was in his late 20s and had a successful career as a corporate recruiter for Conseco Insurance, but he wanted to support the troops in his own way—by becoming one.

“I was proud of him,” Nikki says. “It’s not an easy decision to make, leaving your friends and family and everything you know.”

In 2006, Josh was deployed to Fallujah, Iraq, with the 4th Marine Division. “When he got the call that he was going to be de-ployed, it didn’t seem real at the time,” Nikki says. “Not until the day he left did it sink in that he was really leaving.”

Just three weeks later, Nikki got the call

she had been dreading. On Oct. 15, an im-provised explosive device (IED) exploded near Josh’s Humvee, killing two of his fellow Marines. When Josh woke up five days later in a German hospital, he learned that—in ad-dition to causing a host of other injuries—the explosion had also cost him both of his legs.

“I thought my life was pretty much over at that point,” admits Josh, a lifelong basket-ball and lacrosse player. He spent 22 months at Walter Reed Army Medical Center, where he slowly learned how to walk again using prosthetics. Eight months into his recovery, he developed an infection that required ad-

ditional amputations on both of his legs, and he had to start the process all over again.

Nikki, a third-grade teacher at Hoosier Road Elementary, visited Josh at the hospital about once a month, with the financial sup-port of the Injured Marine Semper Fi Fund. “On a teacher’s salary, I would not have been able to do that without their help,” she says. “We got to spend time together while he was healing and recovering, both emotionally and physically.”

A New Life with the ColtsWhile at Walter Reed, Josh also had another life-changing visitor: Jim Irsay, owner of the Indianapolis Colts. After a visit to the White


Bleill with his wife, Nikki


Bleill, at home


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House to celebrate their 2007 Super Bowl win, team members came to the hospital to meet with injured troops. Josh, a lifelong Colts fan, had once exercised at the same gym as Irsay, so the Colts owner sought him out during the visit. “I was moved by his self-lessness and courage and instantly knew that he would be an asset to our organization, so I told him to contact me when he was ready to come back to Indiana,” Irsay says.

After nearly two years of slow recovery, Josh returned to Indiana in 2008, and Irsay offered him the newly created position of community spokesman. His primary re-sponsibility is speaking to community orga-nizations about teamwork, perseverance and having a positive attitude—lessons that relate to both the military and professional sports.

“I was thrilled,” Josh says. “When I was hurt, a lot of people from Indiana sent me cards and prayers, so I wanted to give back to the community, but I wasn’t sure how I was going to do that. (The Colts) gave me that platform to speak to the community.”

The speaking engagements were thera-peutic for Josh, who opened up about the physical and mental challenges he had faced. His message also struck a chord with audi-ences, he says, because “everybody has been through a bad situation, and they can relate to going through adversity and deciding how to manage it.”

Audiences quickly responded, and in 2010 Josh gave about 150 talks. He also co-authored a book, released in September, called “One Step at a Time: A Young Ma-rine’s Story of Courage, Hope and a New Life in the NFL.”

Several of his speaking engagements have been with Indiana Farm Bureau Insurance, where he has presented his story to different groups of employees. “We’ve had him (speak) a few times, and we keep having him back,” said Darrin Walton, executive director. “It’s a

“I was moved by hisselflessness and courage and instantly knew that he would be an asset to

our organization.”

— Jim Irsay, Colts owner


good reminder for folks … that you impact those around you by the attitude you have, and so you should have a positive attitude.”

Josh has also slipped back into his re-cruiting role, visiting Walter Reed to meet veterans who could serve as spokesmen for other National Football League teams. The goal is to expand the program to the entire NFL and other professional sports leagues.

There’s No Place like HomeDespite his demanding work schedule, Josh—with Nikki at his side—has worked hard to establish a new routine at home. “At first everything was a huge event, because I wasn’t very good at walking, so even if I just went to the grocery store, I had to get my legs on, and I was very uneasy on them,” he says. “Events took longer to do until I got better at walking.”

In 2008, when he proposed to Nikki on the lot where they planned to build a home, he did it on one prosthetic knee—although, he admits, he did need some help getting up.

Since then, Josh has replaced his old fit-ness routine with accessible activities like scuba diving. His house is equipped with accessibility aids to simplify some tasks, but otherwise he’s had to make few adjustments.

The position with the Colts “has been such a blessing,” Nikki says. “When you go through a tragedy, the more you’re able to talk about it and not suppress those feelings and thoughts, the quicker you heal.” o

t r e n d s | f o o d | h e a l t h | p e o p l e | h o m e | t r a v e l | l e i s u r e | e v e n t s | & m o r e


Story by Julie Cope SaetrePhotos by David Stahl & courtesy of

Julie O’Brien Design Group

NORTH magazine explores the latesttrends in remodeling your home—one room

(or yard) at a time. Here—the third in the six-part series—we look at

spicing up your home’s inner sanctuary.


Home Trends


If your idea of a restful retreat is your own master suite, you’re not alone. The trend of nesting is alive and well—and translating to a big demand for bed and bath remodels. Homes have become a fortress and refuge, explains Pam Hill of Fishers-based Pam Hill Interiors, and the economy is also helping to drive the remodeling trend.

“We’re seeing a lot of people (who) … took advantage of the opportunities that came up with lowered housing costs,” says Julie O’Brien of the Julie O’Brien Design Group in Carmel. “A lot of homes were big-ger than what they had before, and they saw it as a good opportunity to get into some-thing that they hadn’t thought would come their way. They’ve just bought the dream home at a bargain.”

Once that deed is theirs, these homeown-ers now want to tweak the bed/bath design or customize it with upgraded accessories. Often, that means opting for a style that’s fresher, sleeker and more modern than what they’ve had in the past. “Their style may not be out-and-out contemporary, but they’re moving their look to something a little sleek-er or transitional,” O’Brien says.

She also sees baby boomers fixing up their homes not only for their own enjoy-ment, but to prepare them for resale down the road when they retire and plan to down-size or relocate.

No matter what drives the remodeling decision, Hamilton County homeowners share some common wish-list items as they embark on the transformation.

IN THE BATHRooMIn the 1980s and ’90s, any chic bath worth its budget boasted a massive whirlpool tub. To-day, say designers, that trend is tired. “I think most people who have had them haven’t real-ly used them,” O’Brien says. “It hasn’t seemed worth the investment in time, money and space. So they’re going a little differently.”

That direction turns out to be a new de-votion to the shower in its most elegant for-mats. “Everybody is wanting to make their baths more of a retreat—it’s definitely be-come more of a focal point than it has been the last 20 years,” Hill says. “Everybody wants walk-in showers or all-new showers, frame-less glass doors. We’re putting more details on the walls. They’re more enamored with all of the showerheads, body sprays.”

In fact, to make room for those souped-

up shower stalls, some homeowners choose to eliminate any type of tub from the bath de-sign. And contrary to traditional real estate agent advice, your house will still be market-able even without a tub in the master suite.

“The more current thought is that very few people need tubs,” O’Brien says. “You do need tubs if you have small children, and you need a tub if you’re hurt or ailing and you need to not have to stand up. So it’s nice to have one in a household, but it is not con-

sidered the kiss of death not to have one in (every) bathroom.” Designers advise keeping or installing a tub on the first or second floor, perhaps in a guest room or near a child’s bed-room, and then you can forgo a master-suite tub without guilt.

When it comes to fixtures for those show-ers, homeowners look for the finest materials as they seek to replicate swanky spa and hotel experiences. “We’re noticing that people are buying much higher quality plumbing and


shower specialty items because it is worth it to them,” O’Brien says. “It is a joy. It’s a com-fort. It’s almost spa-like. And if you can bring a bit of that spa home, especially the part that you use every day and benefit from every day, it’s a great thing.”

But homeowners aren’t content to sit back and let the designers do all the work. With access to the Internet and high-end in-terior design magazines such as Frontgate, today’s consumer is educated and involved in the process. “When I go into showrooms to pick plumbing with my clients, they want all the explanations,” Hill says. “Is this er-gonomic? What kind of showerheads? How many gallons of water? What kind of spray am I going to get? They’re just asking lots of particulars. They’re turning their bathroom into an experience as well as just a place to go take a shower.”

Fixtures of choice vary according to in-dividual client preferences. O’Brien sees demand for chrome, again popularized at luxe resorts. “It’s a throwback to the ’40s and before. It’s a nice feel, and it works as a soft-ening element to the kind of more modern interiors people are doing right now.”

She also sees interest in bronzes, which leads to renewed requests for gold finishes, a trend that had been “completely gone” for years, O’Brien says. The difference: These golds aren’t “like the shiny brass of 15 or 20 years ago. Instead, they tend to be a more modern finish that has almost a frost tone, or it’s glazed with silver. It’s a mixed look.” Among Hill’s clients, satin nickel and bronze are the top two finish requests, followed by chrome and brass.

For countertops, stone receives high marks, including limestone with clean lines, as opposed to the pillow-edge styles of the past. Onyx also wins fans. And when it comes to the bottom line, tile rules. “They’re getting away from vinyl and carpet,” Hill says. “I’m telling them it’s outdated. If somebody’s going to buy your house, they’re going to want tile. And people are heating their tile floors, too.”

IN THE BEDRooMAs with the bath, luxury rules in today’s bed-rooms, where remodels tend to focus on new furnishings, linens and other indulgences rather than layout changes. Front and center is the room’s focal point, the bed. And the ideal mattress is key. “We’re getting calls from a few clients who are redoing bedrooms with the whole idea of going to a certain kind of bedding—not bedding covers, but the mat-tresses, which are affecting the size of their furnishings and everything else,” O’Brien says. “It was really important to them, so they are redoing (the room) for that very reason.”


As with plumbing, clients want to make informed decisions before handing over the credit card. “I have so many more clients ask me about their mattresses,” Hill says. “People say ‘What kind of mattress should I buy? Where should I go look at mattresses?’ They’re asking designers their opinion about the mattress itself, as well as sheets and bed-ding. ‘Pam, what do you know about mem-ory foam? About inner springs?’ They ask more about the construction of the mattress.”

Once the mattress has been selected, ho-meowners are topping it with fabrics—such as cashmere and camel-hair—that offer a touch of extravagance without ostentation. “They have luxe, textural feels to them,” O’Brien says. “They look fine, they feel fine, but it’s a low-key elegance. It isn’t necessarily shiny, silky, flashy. Although that look is also popular with some people, in general, more people than not are liking these looks that are luxurious with-out screaming that to the viewer.”

Likewise, color schemes are low-key overall, with homeowners preferring to add sharp pops of color to relaxed backgrounds. Hill works with earth tones, creams, browns and blues; O’Brien’s clients lean toward white accented with sparks of clear colors. “They have really moved to pure, true, vivid colors, and there’s a lot of white with it. It’s as though color has taken over the space, but it pops in the space in small doses,” O’Brien says.

Pillows, and lots of them, in a variety of sizes and shapes, add color and variety to the visual landscape. And on any type of acces-sory, patterns are passé, with homeowners preferring solids, textures and tone-on-tone styles to florals and other prints.

Furnishings are purchased in both sepa-rates and sets, but nothing gets too matchy-matchy. “Furniture lines have become more stylish, so even in a line with matching fin-ishes, the pieces look more eclectic,” Hill says. “They might have an oval nightstand with hand-painting on a marble top, but the bed’s stained. (There is) a lot of leather on beds now. So you’re seeing a mix of materials, even though they’re in a group, to make it look a little more mismatched. To be more stylish, you wouldn’t want it to match perfectly.”

Armoires have rapidly lost appeal, as their original function—to tuck away a TV—is no longer needed. Most televisions are now flat screens that stand on a console or hang on a wall, and furniture manufacturers have responded by designing dressers that blend in with these new styles.

As for supporting pieces, a reading chair might now take the place of the newly de-parted armoire, while “bachelor chests”—larger versions of nightstands—take up resi-dence next to beds.


Whatever remodeling moves homeown-ers make, updates and upgrades to bed-rooms and baths remain solid investments in any economy, the pros say. “I think de-signers and real estate agents both will say that this is a good place to spend your mon-ey,” Hill says, “because you can get it out of the house in the end.” o

1708 East Pleasant St., Noblesville | 317-770-7700 | [email protected]

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Home & Family

Story by Brett A. Halbleib • Photos by Dario Impini

A Fishers artist and photographerlove life in their log home


Christine Davis and J.D. Nolan


Christine Davis’ home is about as non-traditional as her art.

Davis shares a 4,200-square-foot log home in Fishers with photographer J.D. Nolan. She and Nolan completed the home, made of dead-standing spruce from British Columbia, about 1½ years ago. Situated in a wooded lot just north of Conner Prairie, overlooking Weaver Creek, the home looks like something you’d find in Aspen, Colo., not Fishers, Ind.

She loves the location. “We do have neighbors, but we also get a sense of seclu-sion,” she says. “You look around and realize you could be in the middle of nowhere—but you’re really super close to everything.”

The impetus for the home was simple. Davis says she and Nolan just asked them-selves, “What would you like to do with your life that you haven’t done before?” Building and living in a log home fit the criteria.

But this is no run-of-the-mill log home. The lower level includes a ceramics studio, where Davis fashions her raku creations, and a darkroom, where Nolan continues to per-fect his chosen profession.

Raku is a centuries-old firing process for ceramics, which originated in Japan and is more tedious, demanding and unpredict-able than the traditional shape, glaze and fire approach to pottery. As Davis’ works attest, though, raku creates a distinctive and stunning look. Hues of copper, green and blue shimmer and intermingle with irides-cent reds and purples, all seemingly splashed in organic shapes around the pots.

Both the home and raku studio repre-sent a fitting culmination to a life filled with art and a never-ending pursuit of something “completely different,” she says.

Davis was married for 30 years to Rick Davis, who passed away about six years ago. She and Rick raised their three children in a big, 100-year-old farmhouse in Carmel. She and Nolan had been friends for many years—they both were founding members of the Art IN Hand co-op art gallery in Zionsville. After Rick died, Davis and Nolan eventually began dating. When they decided to move in with one another, Davis thought it would be ex-citing to “live in something totally different from what you’re accustomed to.”

They considered building in more re-mote locales. “We went out in the country and looked around for lots, but then we de-cided that’s kind of stupid,” she says. They realized that when they get older, they’d just have to move close to town anyway. “So we just tore J.D.’s house down and built it right where his house stood.”

The only major adjustment was the creaking of the wood. “All last winter—our


first winter in the house—you’re hearing the logs heating up and drying, and you hear these big cracks, like ice on a lake. And you think, ‘Oh, my gosh. The roof is falling,’” she explains.

Despite the occasional creaking sounds, the home has “a very secure feeling,” Nolan adds. “You look up at the ceiling and you see this solid piece of something that’s all around you.”

Both Davis and Nolan have been sur-prised by how energy efficient the house has been. Last January, when neighbors were hit with $400 and $500 heating bills, their January bill was $162.

Davis says the house certainly qualifies as something totally different, though she’s had a hard time motivating herself to work in her basement studio. She says at first, liv-ing in the log home made her feel too relaxed. “I thought I was on vacation or something.” And although now she is back into the swing

of things work-wise, the vacation-like feeling remains. “I like everything about it,” she says. “It’s wonderful to wake up to the soaring ceil-ings. It just feels so good, with a homey, peace-ful feeling. It’s the first house I’ve ever lived in that I didn’t want to leave. The first house where I want to stay home. And that kind of surprised me.”

Home arts

That attraction to something different drew her to raku as well. Davis had studied art in college (including stints at both IU and Pur-due), and throughout her life she has devoted her talents to various forms of art, such as jewelry, photography and even stained glass. (She still occasionally works as a substitute art teacher.) But invariably, with whatever type of art she tried, she would reach a plateau.

“I’d get to where I was pretty good but not perfect. I could improve, but I had reached my boredom line, and the attention would go


“I’m fascinated with raku.”— Christine Davis


away,” she says. “My husband used to tell me I had the attention span of a gnat.”

Stained glass works—including several lamps—decorate the log home. “I did all the stained glass in here,” she says. “I guess they’re good, but it got boring because I got pretty good.”

Then a friend convinced Davis to pay a visit to the Indianapolis Art Center for an introduc-tion to raku. That was about 15 years ago, and she hasn’t been bored since. “Really it was the Indy Art Center that got me hooked,” she says. “I’m addicted.” In fact, you can still find her there, occasionally assisting with raku classes.

“I’ve been doing raku all this time, and it’s still thrilling—working with a process that you can’t control,” she explains. “You keep working trying to figure it out, and you can’t. I’m fascinated with raku.”

The Indianapolis Art Center was a turn-ing point in Nolan’s life as well. It’s where he first learned photography about 14 years ago. And, like Davis, he’s drawn to a more esoteric type of art. Nolan shoots black-and-white and sepia-tone photographs using a large format camera—the kind with the bellows and the cloth over the photographer’s head. In fact, he does everything the old-fashioned way—processing his own film in his own darkroom, running the prints through the chemicals, dodging and burning.

But before you write his craft off as anti-quated, consider that his camera uses a 4-by-5-inch negative that captures the equivalent of a 400-megapixel image. Most digital cameras

today might go up to 38 megapixels. “So it’s far superior to anything in the digital age, as far as fine art photography is concerned,” he explains.

Nolan prefers the time-tested approach. “You get much better detail,” he says. “And I have more latitude to work with the film. I can under-develop or over-develop the film de-pending upon the results I want.”

tHe raku process

Davis explains how raku works: She starts with clay, although raku clay contains a higher percentage of coarse “grog” to withstand the fast and violent thermal shock in store for it. She trims, shapes and designs the piece to her liking. Next, she bisque fires the piece. This is an initial firing to harden it.

Then she pours, dips or paints glazes on the surface. She then places the piece in the kiln, which is about the size of an oil drum. The temperature in the kiln rises to about 1,900 degrees Fahrenheit in less than an hour.

Davis then uses tongs to remove her cre-ation, which at this point is glowing orange from the heat. That’s the part everyone loves to watch. “You raise it up, and everything is glowing. You can see through the clay almost,” she says. She places the glowing hot piece into a smaller can, called a “reduction can,” and seals the lid. The reduction can is full of com-bustible materials, such as newspaper, pine needles, wood shavings, etc.

The scorching-hot pot ignites the com-bustibles, and the flames burn the oxygen out of the can and create a reduction atmosphere

(meaning there is less oxygen to burn). Those variables—the amount of oxygen in the can, or the amount of time the piece is in the air before the can is sealed—determine the hues and patterns of the glazes. That’s how she ends up with fantastic cloudy metallic effects.

“You get flames and a lot of random, odd things happening,” she says. “Pieces can be similar, but no two will ever be alike because of what the flames have done.”

unique déecor

The log home serves as an exquisite gallery for Davis’ raku, Nolan’s photographs and the couple’s ever-expanding eclectic collection of art, which includes a piece from Alaska made from the vertebra of a humpback whale, a set of elk antlers that has followed Davis around for more than 20 years and dozens of pieces purchased at the many art shows where she sells her raku wares. “If I have to be at the art shows, I get to bring home a prize,” she says.

And the home is practical enough that she and Nolan can easily and comfortably ac-commodate their five (soon to be six) grand-children. They deliberately built the two bed-rooms and two bathrooms on the main floor. “We designed it so everything we need is on the main floor, so when we get old and feeble we won’t have to go up and down stairs.”

But until that day comes, they will en-joy waking up to the soaring ceilings and homey feeling of their log home. “It’s just a totally different house, a totally different way of life.” o

Photographs taken by Nolan. (From left) Fishhook Creek in Idaho, a church in Bodie, Calif., and The Lower Fallsof Yellowstone River at Yellowstone National Park.


This winter, there’s no reason to face the body scanners and pay the outrageous baggage fees. Instead of schlepping your stuff to Florida or Cancun, you can organize a relaxing (and eco-nomical) staycation right here at home, without the bedbugs or noisy hotel neighbors. Here, we offer more than 60 ideas—from book recom-mendations to party suggestions—to make staying home this winter the best vacation you’ll ever (not) take.

Compiled by Ashley Petry

And we mean don’t go anywhere!Stay inside your house! It’s cold out there!

FOCUS


1dress upThrow a themed cocktail party that celebrates your favorite TV show. At a “Mad Men” party, wear that vintage dress and whip up grandma’s favorite recipes. Or, try on a waitress outfit, a la Sookie Stackhouse from “True Blood,” and create some creepy recipes of your own.

2watch itGet the family together for a cozy movie night, complete with gourmet popcorn and old-fashioned sodas. Not sure which movie to choose? Check out our list of Hoosier films on page 57.

3brush upSo, you’ve been meaning to paint the spare bed-room? For the past six years? If you’re stuck inside, it’s the perfect time to tackle that home-improvement project.

4say cheeseStock up on individual-sized pizzas and your fam-ily’s favorite toppings and have a family pizza night. It’s a great way to bring the family together for dinner—without the arguments about olives.

unplugTurn off the power for a few hours: no laptops, no cell phones, no iPods, no television. See what hap-pens when your family gathers around a warm fire and—gasp—actually communicates.

things to do


plant the seedShow winter who’s boss by creating an indoor garden. A windowsill or sunny corner offers the perfect spot to grow your own herbs, hot peppers or flowers. It’s an easy way to brighten up your cooking—and those gloomy winter days.

6go localHave a picnic in your living room to celebrate the best Indiana foods, such as goat cheese from Capriole and yogurt from Traders Point Creamery. Don’t want to ven-ture out to the farmers market? Delivery services like Green B.E.A.N. Delivery will bring local, organic products right to your door (see page 62).

8reach outStill don’t have a Facebook account? Now is the perfect time to get wired and re-connect with distant family members and long-lost friends. Or, boost your career by signing up on professional networking sites like LinkedIn (www.linkedin.com) and Smaller Indiana (www.smallerindiana.com).


let it snow!Who cares what the neighbors think? Get the kids (or just your sweetheart) together for an old-fashioned snow day: make snow angels, build a snowman and have an epic snowball fight. After-ward, warm up together with hot chocolate and a roaring fire.


10roll the diceOrganize a family game night, where you can play the latest board games or (with a larger investment) have an air-hockey or billiards tournament. For the best local game suppliers, see our list on page 59.

11 toss itDo you really need all this stuff? Your stayca-tion is the perfect time to clean out and organize your storage areas and donate unwanted items to people who will actually use them. Nonprofit or-ganizations like AMVETS will even pick up your donation (see page 62).

turn the pageReconnect with friends and neighbors by forming a book club. It’s an easy way to transport yourself to a different world (and catch up on the neigh-borhood gossip). See our book list on page 58 to find a great read with ties to central Indiana.

13chat it upStart a conversation with your family about their best and worst memories, their likes and dislikes, and their hopes and dreams. Question cards, such as Table Topics—Family (www.tabletopics.com/family), will open the door to memorable and meaningful discussions.

14add spiceOn a chilly night, get the neighbors together for a chili cook-off and enjoy the good-natured argu-ments about noodles and spice levels.

get craftyNow’s the time to create that scrapbook or family recipe book, finish the quilt you started 10 years ago, practice your painting skills or learn to crochet.

12

north | www.indynorthmag.com PaGe 57

“the Magnificent Ambersons” (1942), based on the Pulitzer Prize-winning novel by Hoosier author Booth Tarkington, is set in a fictionalized Indianapolis and stars several Indiana actors. It was nominated for four Oscars, including best picture and best actress in a supporting role.

“hoosier holiday” (1943), about farmers trying to enlist dur-ing World War II, stars comedic musicians Ken and Paul Trietsch. The brothers were born near Arcadia and were members of a popular band called Hoosier Hot Shots.

“to Please a Lady” (1950), starring Clark Gable, Barbara Stan-wyck and Indiana native Will Geer, was filmed at the Indianapolis Motor Speedway.

“Rebel Without a Cause” (1955) established the iconic image of a brooding James Dean, a Fairmount native who died in a car ac-cident the year the film was released.

“Breaking Away” (1979) tells the story of the Cutters, a “town-ie” team in Bloomington hoping to win Indiana University’s historic Little 500 bicycle race.

“A Christmas story” (1983) is a holiday classic that recounts Jean Shepherd’s wacky memories of growing up in Hammond.

“hoosiers” (1986), starring Gene Hackman and Dennis Hopper, is about a small-town high school basketball team trying to win the state championship.

“A girl of the Limberlost” (1990), based on the novel by Hoo-sier author Gene Stratton-Porter, is about a girl in rural Indiana who struggles to overcome poverty and get an education.

“Rudy” (1993) is the true story of a small-town kid determined to play football for the University of Notre Dame.

“Blue Chips” (1994) features a struggling college basketball team, whose big moment comes in a game against IU. The movie was filmed in Frankfort, and Hoosier legends Bob Knight and Larry Bird make cameo appearances.

“going All the Way” (1997) is a 1950s coming-of-age story set and filmed in Indianapolis (and definitely not suitable for the kiddos). The screenplay and book of the same name were written by Hoosier author Dan Wakefield.

“Kinsey” (2004) is a biopic of IU researcher Alfred Kinsey, played by Liam Neeson, who founded the Kinsey Institute for Research in Sex, Gender and Reproduction.

The Hoosier state has many ties to

Hollywood—from

celebrated local actors to films

about storied Indiana traditions.

Here are a dozen to try.

Movies With indiAnA ConneCtions

A diReCtoR’s dozen:


Books courtesy of Mudsock Books & Curiosity ShoppePhoto by Joel Philippsen

This winter, curl up with a good read about the Hoosier state. Our list includes 10 of the best fiction and nonfiction tales of

life in Indiana. Looking for more? Visit the Indiana Room at the Hamilton East Public Library, where assistant Nancy Massey

collects books with local ties.

ReAd WhAt you KnoW:BooKs WithindiAnAConneCtions

Whether you need a $5 board game or a $15,000 billiards table, the northside

offers plenty of options for family fun. Here are five of our favorites.

For classic coin-operated games, make the drive to Wagner Gameworks in Greenfield, where “Doc Pinball” Mark Wagner sells and repairs pinball machines, arcade games and other vintage machines. Your inner child will soon have its heart set on a crane machine. Or maybe an old-fashioned jukebox. Or maybe that Dolly Parton pin-ball machine. 285 W. 200 N., Greenfield, (317) 326-3533, www.docpinball.com

For game-room furniture from 10 of the nation’s swanki-est manufacturers, head to John Kirk Furniture. Top sellers include custom pool tables, ranging in price from $2,000 to $15,000, for which everything from inlays to felt quality can be tailored to your whims. (Some even convert to ping-pong tables.) The store also carries air-hockey tables, card tables, arcade games and shuffleboard tables—a nice option for a game room with limited space. 12345 Old Meridian St., Carmel, (317) 846-2535, www.kirkfurniture.com

In central Indiana, the big name in game-room supplies is Family Leisure (formerly Watson’s), where you’ll find a huge selection of pool and game tables starting around $1,200. You can also choose from arcade games; air hock-ey, foosball and shuffleboard tables; bars and bar stools; home-theater seating—and just about everything else you need to transform your game room into the most popular hangout in town. 11811 Pendleton Pike, Indianapolis, (317) 823-4448, www.familyleisure.com

Make movie night magical with a home-theater system from Digitech Custom Audio and Video. Start with the latest video technology, such as a 3D-compatible HD projection system, and add surround sound, a Blu-ray player and a user-friendly control system. “We’re always doing some sort of nice control system that automates the experience,” says Mark Vyain, president and lead designer. Entry-level theater systems start at $7,000, but the aver-age budget is closer to $15,000—and much more if you splurge on furnishings and acoustical treatments. 612 Station Drive, Carmel, (317) 580-1922, www.digitechcustom.net

For the area’s best selection of specialty board games, head to the Game Preserve, which recently moved from the Fashion Mall to a new location across the street in Fashion Mall Commons. The Indiana chain’s flagship store also stocks jigsaw puzzles, card games and a large collection of chess sets—all the essentials for a memorable family game night. 8487 Union Chapel Road, Indianapolis, (317) 257-9110, www.gamepreserve.com

BooKs WithindiAnAConneCtions

FoR THE HISToRIAN: Read local anecdotes by No-blesville native Lois Kaiser Costomiris, including “Wind-mills, Washboards and Whippersnappers,” “Rail Fences, Rolling Pins and Rainbows” and “Cops, Clotheslines and Cookie Snatchers.”

FoR THE AVID READER: Try a novel by Indianapolis native Booth Tarkington, such as “The Magnificent Am-bersons” or “Alice Adams” (both winners of the Pulitzer Prize for fiction). Bonus option: Anything by Terre Haute native Theodore Dreiser, such as “Sister Carrie” or “An American Tragedy.”

FoR THE ExPLoRER: Learn more about the founder of Fishers’ Conner Prairie in “Sons of the Wilderness: John and William Conner” by Charles N. Thompson.

FoR THE PoET: Pick up “The Complete Poetical Works of James Whitcomb Riley,” a Greenfield native who intro-duced the world to Little Orphant Annie and the “gobble-uns ’at gits you ef you don’t watch out.”

FoR THE DAyDREAMER: Pick up “The Princess Dia-ries,” by Bloomington native Meg Cabot, who has written more than 50 novels (some set in Indiana).

FoR THE WANNABE SHERLoCK: Read a crime novel by Noblesville native Rex Stout. His series about fictional detective Nero Wolfe, starting with “Fer-de-Lance” in 1934, has been honored as the best mystery series of the 20th century.

FoR THE RELuCTANT HooSIER: Read “God Bless You, Mr. Rosewater,” by Hoosier Kurt Vonnegut. It’s set in fictional Rosewater County, where the family patriarch is “a humorless, constipated Christian farm boy” who mar-ries “the ugliest woman in Indiana.”

FoR THE THRILL SEEKER: Read “Running Out of Time” by Midwestern author Margaret Haddix. The book is set in 1840, in the frontier village of Clifton. Or is it? (Hint: It’s based on Conner Prairie.)

FoR THE GouRMET: Look for “Home Grown Indi-ana,” by Christine Barbour and Scott Hutcheson. The guide to local foods mentions Hamilton County favorites like Homestead Growers, Stuckey Farm and Joe’s Butcher Shop.

FoR THE ARMCHAIR TouRIST: Explore the Hoo-sier state from your living room with “Oddball Indiana: A Guide to Some Really Strange Places” by Jerome Pohlen. Sights mentioned in the book include a giant sneaker in New Castle and the birthplace of cultist Jim Jones.


the

spa experience

Q&A:

The best hotels are known for their luxurious spas. Even if you schedule a staycation, however, you can still create a relaxing spa

experience at home. We asked David Miller, co-owner of Carmel’s David and Mary spa and salon, to share a few spa secrets—includ-ing the wonders of plastic wrap.

What’s the ideal atmosphere for a home spa?

Try to do it so there aren’t any distractions. You need to get as far away from the regular and make the environ-ment look different, feel different, sound different. …

In the bathroom, run the shower and open the door, so there’s more moisture in the air.

How can you enhance the experience of a store-bought product

like a facial mask?

Wash your face, apply the mask in a fairly thick layer and then get regular cellophane. Apply it from the tip

of the nose up to the hairline, and another strip around the jawbone. You just mold that to your face, and you’ll immediately feel the entrapment of warmth, because it

traps your own body heat. You can also heat moist towels in the microwave for maybe 30 seconds—as warm as you can handle

without burning the face. Just drape that starting at the chin, bring it up over the jawbone and wrap it around your head. Just lie back and leave that on until it cools.

Chocolates from Uncle Henry’s Candies


What’s the best way to keep hands and feet presentable

during the winter?

The best thing I hear the pedicurists and manicurists tell their clients is that every night they should rub a

cuticle oil around their cuticles and apply some type of heel cream—or wherever the dryness is. Do it right

before you get in bed. Wrap your feet in some cellophane and then put socks on.

What scents do you recommend for candles and essential oils?

You need to be careful with florals because they can get very heavy and almost sickening, but you can’t go

wrong with lavender or citrus, like orange or lemon. It’s hard to OD on those.

What’s the best time of day for a spa treatment?

Whenever you are not going to be rushed. It’s not al-ways nighttime … it needs to be a time that you know

you’ll have the fewest interruptions.

Planning a Valentine’s Day staycation weekend? Make sleepover plans for the kids, dim the lights and

pick up these five romantic essentials.

RoMAntiC Must-hAves

A lacy Blush Lingerie camisole or bra and panty set,

available at the Pillow Talk boutique in Carmel’s Arts and

Design District. 23 E. Main St., (317) 574-8990,

www.pillowtalkboutique.com.

A gift certificate to a couples’ cooking class at Kiss Z

Cook—the perfect way to spice up an evening. 890 E. 116th St., Carmel, (317) 815-0681, www.kisszcook.com.

A luxurious body cream or roll-on essential oil from

Indianapolis-based Ambre Essence, in scents like

Invoke and Solace. (Check www.ambreblends.com for a list of more than a dozen

Hamilton County retailers.)

Decadent chocolate turtle candies from Uncle Henry’s

Candies (also an Indiana Artisan), made in Cicero

and available online at www.unclehenryscandies.com.

Soy candles—like Tangerine Spice or Sweet Lavender—

from Herbal Art, one of several Hamilton County artisans included in the

Indiana Artisan program. 11650 N. Lantern Road, Suite 205, Fishers, (317) 418-8227, www.herbalartonline.com.

Photo courtesy of Herbal Art


delivery services: Food and drink

Can’t make it to winter’s far-flung farmers mar-kets? Green B.E.A.N. Delivery (formerly Farm Fresh Delivery) offers weekly deliveries of local, organic produce and grocery items, including many foods from Hamilton County farmers and producers. We love the pasta sauces from Local Folks Foods and mushrooms from Homestead Growers—both based in Sheridan. You might never visit a grocery store again. To sign up, visit www.greenbeandelivery.com or call (317) 377-0470.

The Vin Explorer wine club at Carmel’s Vine and Table offers monthly deliveries of wines select-ed by a personal wine guide—one red wine and one white wine per month. At just $99 plus shipping, a three-month membership will get you through the winter. To sign up, visit www.vineandtable.com or call (317) 817-9473.

For sweet treats, call Holy Cow Cupcakes, which delivers to homes in Hamilton County for a mere $5 fee (with a minimum order of one dozen

cupcakes). Try the Ryan, a red-velvet cake topped with vanilla cream-cheese frosting, or February’s flavor of the month, the Turtle, a vanilla cake filled with caramel sauce and topped with chocolate ga-nache, caramel and chopped pecans. For more in-formation, visit www.holycowcupcakes.com or call (317) 571-1500.

other delivery services

Still haven’t dropped off your holiday dresses for dry cleaning? Sign up with Classic Cleaners, which of-fers free dry-cleaning pick-up and delivery services twice a week. The company also offers “fluff and fold” laundry service that includes ironing as need-ed. Just plop the dirty laundry on the front porch in the company’s bags, and it shows up clean and fresh a few days later. For more information, visit www.classiccleaners.net or call (317) 577-5752.

Get a head-start on spring cleaning with the AMVETS Household Discard Program. The organization will pick up clothing, toys, electron-ics and household goods—anything one person

Don’t want to leave the house—or lift a finger while you’re there? With these local delivery and in-home services, you can have everything from dry cleaning to dried

beans delivered straight to your front door, just as you could in a five-star hotel.


can carry without assistance (no large appliances or heavy furniture). Donations, which are sold at Indianapolis-area Value World locations, support a range of programs for veterans and their families. To schedule a pick-up, call (317) 353-8140 or visit http://indianapolis.donatestuff.com.

in-home services

One downside of a staycation: no hotel maid service. Remedy that problem with MaidPro Carmel, which uses a 49-point cleaning check-list and the cleaning supplies of your choice. “If you have a busy lifestyle, this is not how you want to spend your time,” says owner Amy Leibovitz. Depending on the size of your home, expect to spend $129 to $225 for a one-time deep cleaning or $65 to $156 for weekly service. Get a free quote at www.maidprocarmel.com or (317) 614-0630.

Every great hotel has a great concierge, and you can have one at home, too. Lindsay Tallant, owner of Fishers-based Peace of Mind, offers personal as-sistant and concierge services for about $17 an hour. She’ll do your shopping, walk your dog, take your car for an oil change or even drop off that diorama your kid forgot to bring to school. Contact her at www.peaceofmindfishers.com or (765) 639-4147.

Want a gourmet meal without lifting a finger? Try Brad Gates Catering, whose focus is “sea-sonal and regional” cuisine. Gates, who lives in Carmel, has worked with Indianapolis restaurants

such as Euphoria, Ball and Biscuit, and the former Puck’s at the Indianapolis Museum of Art—plus big-name restaurants in New York, Atlanta and Martha’s Vineyard. Costs range from $15 per per-son for a simple cookout to $70 per person for an elaborate plated meal. Gates can also provide ap-petizers and cheese platters from Ball and Biscuit’s wide selection. For more information, visit www.bradgatescatering.com or call (317) 292-4259.

If you’re looking for something more low key, try Carmel-based Kitchen Express. Classically trained chef Jennifer Cheezum will prepare two weeks’ worth of meals in your kitchen, storing them in the fridge and freezer to heat up later. A standard pack-age—four servings each of five entrees and five side dishes—can easily be tailored to meet your nutrition-al goals and dietary restrictions. Contact Cheezum at (317) 417-4915 or www.kitchenexpresspcs.com.

Can’t get to the gym? Work off those catering cal-ories with an in-home personal trainer. Bob Fields, owner of Precision Health and Wellness, offers per-sonal training, nutritional counseling and physical fitness assessments, backed by more than 30 years of experience at gyms and hospital weight-loss centers. He’ll adapt the routine to the fitness equipment you already own, make you a shopping list or provide his own equipment, as needed. An in-home session costs $85 to $100 per hour, depending on your location, but package discounts are available. Contact Fields at www.precisionhealthandwellness.com or (317) 502-7570. o


This St. Patrick’s Day, you can eat like the Irish without crossing the pond. Here are some of our favorite Irish dishes available

on the northside—leprechauns and pots of gold not included.


Shepherd’s PieMuldoon’s

Muldoon’s has been serving pints of Guin-ness since 1981, but shepherd’s pie ap-peared on the menu just last year. Manager Annmarie Cameron updated her mother’s recipe, adding Guinness to the traditional mix of ground beef, beef stock, carrots, peas, corn, onions and HP sauce (an Eng-lish import similar to steak sauce). Each pie ($9.95) is topped with mashed potatoes and cheddar cheese. “Everyone has their own recipe, and I think our recipe is a really good one,” Cameron says. Other Irish items on the menu include bangers and mash, fish and chips, corned beef and cabbage, and Irish stew.

111. W. Main St., Suite 100, Carmel, (317) 571-1116, www.muldoons.net

Guinness Foreign Extra StoutVine and Table

Looking for an Irish beer recommenda-tion? Ask Denis Lynch, beverage manager at Vine and Table, who grew up in Cork City, Ireland, and emigrated to America just four years ago. On trips home, he’s been stuffing his suitcase with bottles of Guinness Foreign Extra Stout—until recently, when Vine and Table finally got a shipment of this Irishman’s favorite ($10.99 for a four-pack). “This to me is what real Guinness is all about,” Lynch says. “It’s a big, strong style of stout.” The flavor is rich and chocolaty, and the alcohol percentage is higher than usual—more than 7 percent. “It’s not a beer for drinking two or three,” Lynch said, “or you’d be on your ear.”

313 E. Carmel Drive, Carmel, (317) 817-9473, www.vineandtable.com

Irish StewDooley O’Toole’s

When it gets cold outside, Dooley O’Toole’s owners Doug and Terri Kemp serve bowl af-ter bowl of their signature Irish stew—often as much as 10 gallons per day. On the menu for 25 years, the Irish stew is made from scratch in-house, and it includes carrots, peas, on-ions, potatoes and thick beef broth. Instead of ground beef, the Kemps use tips of filet and New York strip from Joe’s Butcher Shop, which is just up the street. Order the stew in a cup ($3.50), bowl ($5.65) or—for very cold days—a large bowl ($7.95). As an alternative, try daily specials like Irish potato soup.

162 E. Carmel Drive, Carmel, (317) 843-9900

In the Neighborhood

Guinness CupcakeHoly Cow Cupcakes

In March, the flavor of the month at Holy Cow Cupcakes is the Guinness, a dark choc-olate and Guinness cupcake topped with Jameson Irish whiskey ganache and rolled in shamrock sprinkles ($2.50). “I’m not a big Guinness drinker myself, but I love this cupcake,” says owner Karen von Kamecke Sutton. “People say how dark and rich and fudgy it is.” Another option is the Bailey’s, a chocolate cupcake with mint-chocolate Bai-ley’s Irish Cream frosting (pictured here).

545 S. Rangeline Road, Carmel, (317) 571-1500, www.holycowcupcakes.com

Bailey’s Irish Cream Cupcake.Photo courtesy of Erin Hession


Irish Cheddar CheeseTasteful Times

The area’s newest boutique grocery store car-ries 45 different cheeses, including a unique cheddar variety from Ireland’s County Tip-perary ($11.99/pound). The cheese is aged for 12 months, says owner Jon Sadler, and it’s on the mild side of the sharp cheddar fam-ily. Looking for something with more bite? Try the Cahill’s Whiskey Cheddar, created in County Limerick by blending cheddar cheese curds and Irish whiskey ($14.99/pound).

11677 Olio Road, Fishers, (317) 436-8226, www.tasteful-times.com

Corned Beef and CabbageCladdagh Irish Pub

Many Irish restaurants offer corned beef and cabbage as a St. Patrick’s Day special, but Claddagh offers the dish year-round. The en-trée ($12.99; pictured here) includes layers of corned beef, potato and cabbage, topped with a mustard cream sauce. For a lighter option (rela-tively speaking), try the corned beef and cab-bage rolls from the starter menu ($6.99), with corned beef, cabbage, potatoes and cheese fried in wonton wrappers, served with sweet chili and Thousand Island dipping sauces.

3835 E. 96th St., Indianapolis, (317) 569-3663, www.claddaghirishpubs.com

Photo courtesy of Claddagh Irish Pub

Irish CoffeeMickey’s Irish Pub

For 17 years, Mickey’s Irish Pub has been serving the most addictive Irish coffee in town. “It has a chocolaty taste, and the Irish whiskey isn’t overwhelming,” says bartender and server Amy Frolick. “Somebody said it was ‘yummy goodness.’” The drink ($6.50; pictured here) is made with Kahlua liqueur, Jameson Irish whiskey, sugar, coffee, whipped cream and crème de menthe—perfect for an after-dinner treat. Stop by on St. Patrick’s Day, and you can sip your coffee during a piano sing-along or a bagpipe serenade.

13644 N. Meridian St., Carmel, (317) 573-9746, www.mickeysirishpub.com

Photo courtesy of Bryan Barnhill


Slieve Foy Single Malt Irish WhiskeyVine and Table

In the Irish whiskey category, there’s a clear-cut standout: Slieve Foy. The single-malt whiskey is produced by Cooley Distillery, the only re-maining independent whiskey distillery in Ire-land. “I had this recently, and it nearly knocked me off my feet,” Lynch says. “It’s bursting out of the glass, and it’s wonderful.” Aged for eight years, the whiskey has a light style, medium body and tropical flavors, such as coconut, mango and guava ($49.99). Pick up a bottle at Vine and Table, or try a sample at the shop’s annual Whiskey and Fine Spirits Expo.

Irish Jumbo Breakfast RollRecipe submitted by Denis Lynch

After indulging in all that Irish whiskey and beer, you might find yourself in need of the perfect hangover cure. The Irishman’s solu-tion: a jumbo breakfast roll, complete with ba-con, eggs and sausage. “The national pastime in Ireland is drinking mugs of tea and horsing down breakfast rolls,” Lynch says.

1 hearty roll or French baguette2 eggs, fried2 rashers (strips of bacon or Canadian bacon)2 sausages2 blood puddings, one black and one whiteBrown sauce, such as Goodall’s or HP

Butter the roll or baguette and stack the other ingredients on top of each other like a tower. Garnish with “a good few dollops” of brown sauce to taste. Serve immediately.

Fish and ChipsBrockway Public House

The runaway best-seller at Brockway Public House is the fish and chips ($10.25). Owned by Kevin and Lainie Paul, the restaurant uses Icelandic cod as a base and puts Harp lager in the batter. The fish and chips are served with house-made tartar sauce and the best malt vinegar the Pauls can find. Not in the mood for something fried? Try the restaurant’s popular Irish Reuben sandwich, shepherd’s pie or Irish stew.

12525 Old Meridian St., No. 150, Carmel, (317) 669-8080 o

Fishers’ Best Kept Secret

Home is where the Hearth is! Welcome Home!

We are a licensed assisted living community with a continuing commitmentto superior living accommodations and high quality services to promote

independence and choice for you, your neighbor or loved one.

Please call for more information and to schedule your personal visit at(317) 576-1925 or visit us on the web at www.hearthatwindermere.com.

Independent Living | Assisted Livingwith Memory Care at Keepsake Village

9745 Olympia DriveFishers, Indiana 46037

www.hearthatwindermere.comof Fishers

A Premier Senior Living Community

NORTH magazine www.indynorthmag.com

Compiled by Traci Cumbay • Photos courtesy of Donatello’s Italian Restaurant

Donatello’s sculpts meals in classic restaurant style

QUICKBITES

Share your shrimp risotto, sure, but you won’t share your date’s attention with a tele-vision, nor will you share the dining room with more than three dozen other guests at Donatello’s Italian Restaurant in Carmel. The brains behind Donatello’s made “classic” a prime directive, along with “romantic” and “warm,” when designing the new restaurant, which opened in late December.

Those brains are husband and wife, Patrick and Beth Aasen, and their son, Adam. Patrick and Beth ran the well-loved Arturo’s Italian Restaurant on East 86th Street for 10 years, and their restaurant experience stretches back through a num-ber of Indianapolis Italian spots before and since Arturo’s.

Now the family is throwing its collec-tive skills behind an establishment intended to bring back some of the glamour missing from dining. “Restaurants used to really fo-cus on service,” Adam explains. “You were

treated like a queen or king in a restaurant. People now have lost that connection to din-ing; they want to get filled up and have left-overs for lunch.

“We want to bring service back, with people who remember your name when you come in and can talk intelligently about the menu,” he says. “Everybody here has a pas-sion for this restaurant.”

Given that the small size enables the fam-ily to run the restaurant with minimal out-side help, chances are good that one of the Aasen family will help you choose a wine or serve a dish that Patrick cooked.

Donatello’s menu stays true to the Aas-ens’ mission. It exists not to push boundar-ies, intimidate or mix and match trends but to bring straightforward Italian dishes to the table. Ravioli and penne puttanesca share menu space with spaghettini carbonara and fettuccine Alfredo. Chicken Marsala and veal Parmesan nuzzle up next to filet with Dijon

peppercorn sauce and veal dolce vita—spin-ach, ricotta and mozzarella-topped veal in white wine tomato sauce.

Because it sits firmly in Carmel’s Art and Design District, the restaurant demanded an artist’s name. Adam’s art school sister sug-gested Botticelli, but Patrick deemed that borderline exotic.

“He said, ‘No one knows how to say that, and you can’t have a restaurant name that no one can say,’” Adam explains. “We moved on to ‘Donatello’s.’ It just rolls off the tongue.”

Donatello’s Italian Restaurant9 W. Main St., Carmel(317) 564-4790, donatellositalian.com

Hours: Monday through Thursday: 11 a.m. to 9 p.m., Friday: 11 a.m. to 10 p.m., Saturday: 5 to 10 p.m., Closed Sundays

ANoTHER ITALIANRENAISSANCE

A New Foodie FavoriteStill mourning the closure of Frasier’s Gourmet Foods? Pay a visit to Tasteful Times, which stocks more than 1,500 specialty gro-cery items, fine wines and craft beers—including Hoosier favorites like Capriole, Traders Point Creamery and Local Folks Foods. Tasteful Times also offers All-Clad cookware and its own line of frozen appetizers, such as caramel apples and goat cheese baked in phyllo dough ($13.99-$22.99 per dozen). “We have gotten a tremendous response from people who want something easy and extremely good,” says co-owner Jon Sadler, “and it takes all the work out of hosting a party.”

11677 Olio Road, Fishers, (317) 436-8226, www.tasteful-times.com

—Ashley Petry

Meat Matters

What’s the ugly duckling cut of meat—the one you wish people didn’t overlook?There are some pieces of meat that I think everybody should consider trying, like the chuck eye steak or chuck eye roast.

Have customers’ tastes changed in the past five years you’ve been in business?They certainly have. I think the biggest trend changer has been ‘Food, Inc.’ That movie made people more conscientious about where their food comes from. They want more local meat and humane treatment of animals.

What’s the most-asked question in your shop?How to cook a roast. Everybody wants cook-ing instructions. That’s why we’re different; we can answer those questions.

So how do I cook a roast?We’re big advocates of cooking by tempera-ture rather than time. I have sheets here in the shop that give you guidelines.

I understand meat isn’t red because of blood but because of proteins. Any other meat mis-conceptions you can debunk? When we cut fresh meat, it’s actually rather blue in color until oxygen hits the capillar-ies in the muscle; then it “blooms” and turns bright cherry red. If you put one piece of meat between two other pieces of meat, it will turn black because of a lack of oxygen, and the color won’t return.

Most people think black-colored meat is bad, and that can be true, but it’s usually black

because it isn’t oxygenated. The texture and taste don’t change; in fact, a little aging im-proves flavor. We age meat here, and we wet age without oxygen.

You make sausage in the shop? You’d love our sausage process. It starts with clean cuts of shoulder, and in the summer we put beer in the mix. Sausage-making can be a lot of fun. We’ve made 50 or 60 kinds of custom sausage, like Swedish potato sausage and South African boerewurst.

Do you want to giggle when a customer asks for pork butt? Nah. I save the giggles for Rocky Mountain oysters.

Ever beat a carcass, Rocky-style? No. You don’t want to bruise your meat. Blood will collect in the muscle, which could make it soft. No use breaking down the tissue of a perfectly good steer.

By the way, do you know the difference be-tween steer, bull and heifer? A steer’s a castrated male; steers are the eunuchs of the cow world. Bulls still have their Rocky Mountain oysters. Heifers have had one baby, and cows have had more than one. Kinda changes the meaning of that “steers and queers” line in “Full Metal Jacket.” I have to admit that went right over my head. There you go: Joe the meat man making sense of the movie world.

Photo by Tom Russo

A career in sales for GTE Telephone took Joe Lazzara all over the country and into some premier kitchens. “Instead of hit-ting the bars with the guys, I was the one who wanted to go to the best restaurant and talk to the chef,” Lazzara says. “I’d go into the kitchen, ask what they were doing and learn.”

When the time came for a career change, Lazzara and his wife determined that a restaurant would be too time-con-suming—especially with three young chil-dren at home—but that the area was ready for a meat market.

“I invested my savings,” Lazzara says, “put a mortgage on my home, and here we are.”Where Joe is: Joe’s Butcher Shop and Fish Market (111 W. Main St., Carmel), from where

he answered a few of our questions about meat.


Noodles & Company1 E. Carmel Drive, CarmelWisconsin Mac & Cheese$4.25 small; $5.25 large

The dish that built the restaurant. Noodles & Com-pany’s elbow mac is cream-heavy and mild, a mix of cheddar and jack in the sauce and shredded on top. Small wonder it tops most tables and every last one where a kid sits.

Casler’s Kitchen and Bar11501 Geist Pavilion Drive, FishersChef’s Mac and Cheese, $9

Giant cavatappi pasta spirals in white ched-dar sauce are topped by panko and baked. The smooth, tangy sauce and light crunch of breadcrumbs add up to scrumptious forkfuls. (So many of them, in fact, that this one seems built for sharing.) Heat things up with Andouille sausage for an extra $2.99.

Kelties110 S. Union St., WestfieldThree Cheese Macaroni and Cheese, $9.75

Hit Kelties for lunch to get this dish—a plate of tiny elbows in cheddar-rich sauce, baked with a thick topper of cheddar. A grilled chicken breast fills out the entrée but is easy to ignore in favor of luscious pasta that seems to have popped out of Grandma’s oven.

Scotty’s Lakehouse10158 Brooks School Road, FishersMac 1, 2 or 3, $5

Burgers are the main reason to seek Scotty’s, but mac and cheese is a close second. Three rotini-pasta versions, each served in a cast-iron pan and far from classic. To wit: Mac 2 envelops bacon and caramelized onions in smoked gouda and goat cheese. A welcome update. o

In the mood for... mac and cheese?Beat the box and forgo the mixing and baking with a pick from one of these popular versions of the hearty winter staple.


Compiled by Traci Cumbay

Wine, Dine & FindThere’s a world of palate-pleasing finds out there. Get some.

2009 Cave de RasteauuCôtes du Rhône Villages Rasteau “La Domelière.”“Wine consumers (and wine retailers) have been eagerly anticipating the arrival of the French wines of the fantastic 2009 vintage,” says 21st Amendment’s fine wine con-sultant Philip VanDeusen. “The harvest was especially good in places like Bordeaux, the Champagne region, the Rhône Valley and Provence.” Especially noteworthy, in VanDeusen’s view, is the 2009 Cave de Rasteau Côtes du Rhône Villages Rasteau “La Domelière”—a Grenache-based wine from France’s Rhone Valley. VanDeusen touts the wine’s medium body, clean fresh flavors and quality for the price. Try it with hearty beef dishes, lamb or a mushroom soup. Find La Domelière at your local 21st Amendment store for $14.98/bottle or $161.78 for a case of 12.

21st Amendment, 15021 Greyhound Court, Carmel, (317) 569-9463, www.21stAmendment.com.

Photo courtesy of Ortas Cave de Rasteau

Knudsen’s Soft and Buttery Caramels

Impulse buying at its best, Knudsen’s caramels sit unas-

sumingly at Vine and Table registers. A measly 49 cents get you

one of these wax-paper-wrapped mouthfuls of divinity handmade in Red Wing, Minn. When the clerk warns you that you’ll want more, believe it. Vine and Table sells 7,000 caramels each year, often to customers coming right back in after trying one on the way to the car.

Vine and Table Gourmet Market, 313 E. Carmel Drive, Carmel, (317) 817-9473, www.vineandtable.com.


orange Leaf yogurtWhen did frozen yogurt get so rich? The 16 ever-changing flavors at

Carmel’s newly opened Orange Leaf franchise rival the sumptuousness of ice cream. Choose exotic (mango pomegranate) or ultra-decadent (red velvet cake) but leave without the heavy dessert hangover. Flavor

and toppings are up to you. Just wind your way through the bright orange interior to the oversized cups or cones in the back. Sample away before you choose and then personalize your pick from the topping bar.

2760 E. 146th St., Carmel,(317) 844-5655, www.orangeleafyogurt.com.

Interior of Carmel’s new Orange Leaf Yogurt location on East 146th Street. Photos courtesy of Orange Leaf Yogurt

Cuisine


This Valentine’s Day, skip the heart-shaped box of store-bought chocolates and surprise your honey with homemade treats—a true labor of love. To get you started,

we asked Northside bakers to share their favorite recipes for valentine goodies.

For more recipes, visitwww.indynorthmag.com


Vintage Red Velvet Cupcakes with Vanilla Bean Cream Cheese Icing

(Photo and recipe submitted by Love, Cupcake)

directions:Preheat oven to 350 degrees F. Sift flour, cocoa powder, baking soda, baking powder (or cream of tartar) and salt into medium bowl.

Whisk buttermilk, vinegar, vanilla and food coloring in small bowl to blend.Beat sugar and butter in large bowl until well mixed and fluffy, about 3 minutes. Add eggs one at a time,

beating until well blended after each addition, about 30 seconds. Beat in dry ingredients in four additions alternately with buttermilk mixture in three additions.

Scoop into cupcake tins (1 tablespoon scoop for each cupcake liner). Bake cupcakes until tester inserted into center comes out clean, about 8 to 11 minutes.

Cool in pans for 10 minutes and cool completely on racks before icing. Makes 96 mini cupcakes.

Bring cheese and butter to room temperature (1-2 hours).Beat butter and cream cheese at medium speed until light and creamy; the mixture should appear very

white. Add 4 cups confectioners’ sugar slowly, mixing until completely combined. Add vanilla bean paste (plus a splash of vanilla extract, if desired, for a more “vintage” cream color). Add extra confectioners’ sugar until desired consistency is reached.

ingredients:Cupcakes:

2¾ cups cake flour 1 cup all-purpose flour

¼ cup cocoa, sifted1½ teaspoons baking soda

1½ teaspoons baking powder or ½ teaspoon cream of tartar3/8 teaspoon salt

1¾ cups buttermilk3 teaspoons vinegar

2 teaspoons pure vanilla extract¾ ounce red food coloring

2¼ cups sugar¾ cup butter

3 eggs

Icing:12 ounces cream cheese

¼ cup butter4-5 cups confectioners’ sugar, sifted

1 tablespoon vanilla bean paste

About the Baker: Whenever Kasey Miller walked into a cupcake shop, she felt overwhelmed by the variety of flavors and designs. “How will I choose when I can eat only one?” she wondered. So, last year she launched Love, Cupcake, which bills itself as “a mini cupcakery” offering bite-sized cupcakes in 10 flavors, such as “Red Loves Velvet” and “Vanilla Brown Sugar Loves Vanilla Bean” ($15/dozen). Miller, who lives in Carmel, uses organic ingredients sourced from local farms and dairies, and she’s always looking for unique ingredients. “If I only have two and a half bites’ worth of a cupcake to really impress my customers, then I really have to make sure those bites of cupcake knock off their socks,” she says.

Love, Cupcake(317) 608-3269

www.eatlovecupcake.com

BakeryContact


ingredients:¾ pound unsalted butter, at room temperature

1 cup granulated sugar1 teaspoon pure vanilla extract

3½ cups flour1 teaspoon cinnamon

¼ teaspoon salt¾ cup raspberry preserves

Confectioners’ sugar

directions:In the bowl of an electric mixer, mix the butter and sugar until they are just combined. Add the vanilla. In

another bowl, combine the flour, cinnamon and salt; gradually add to the butter and sugar mixture. Mix on low speed until the dough comes together. Place the dough onto a surface dusted with flour; shape into a

flat disk. Wrap in plastic and chill for 30 minutes.Preheat the oven to 350 degrees F. Roll the dough ¼-inch thick and cut with a heart-shaped cookie cut-

ter. With half of the hearts, use a smaller heart-shaped cookie cutter and cut a hole from the middle. Place all of the cookies on an ungreased baking sheet.

Bake 12 to 15 minutes or until the edges start to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confec-

tioners’ sugar and press on top of the raspberry base. Makes 30 cookies.

heart linzer cookies(Photo and recipe submitted by Joanie Fuson)

About the Baker: Joanie Fuson became a local culinary celebrity in 2005, when her recipe for 15-minute apple strudel appeared in Light and Tasty magazine—and soon

afterward in its sister publication, the Taste of Home cookbook. Since then, the Geist mother has done cooking segments on morning news programs and taught a variety of cooking classes. She is also a food correspondent for The Indianapolis Star and pens a

weekly food column, “Five in a Fix.” This recipe is one of her favorites. “They are a cookie I have made for Valentine’s Day quite a number of times,” she says. “Plus, they seem to

get better the longer they sit on the counter.” That probably won’t be very long.


ingredients:1 cup soft butter (at room temperature)

2/3 cup sugar3 egg yolks

1 teaspoon vanilla¼ cup finely chopped almonds (optional)

2½ cups all-purpose flour

directions:Heat oven to 400 degrees F.

Mix butter, sugar, egg yolks and vanilla thoroughly in mixing bowl. Stir in flour and almonds until combined. Using cookie press,

squeeze cookies onto ungreased cookie sheet in the desired shapes. Sprinkle with sugar if desired and bake 7 to 10 minutes.

spritz cookies(Submitted by Pat-a-Cakes and Cookies, Too)About the Bakers: After years of baking

goodies for friends and family, Tricia Perkinson and Cheryl Bowman opened their first Pat-a-Cakes and Cookies Too in Noblesville in 2006, expanding to a

second location in Fishers last year. “We believe that things should taste as good as they look,” Perkin-son says. The shops’ best-selling cookie flavors are

buttercream, chocolate chip and snickerdoodle, and kids go crazy for the hand-decorated themed

cookies ($1.10-$3.75). These spritz cookies—a recipe passed down from Bowman’s grandmother—are

most popular during holidays. “Everyone loves little cookies they can snack on, and this recipe seems to

hit the spot,” Perkinson says.

Pat-A-Cakes and Cookies, Too11679 Olio Road, Fishers5649 Pebble Village Lane,

Noblesville(317) 288-4689

www.patacakesandcookiestoo.com

BakeryContact

96th & Gray Road, Indianapolis317-569-9349 • www.a2zcafe.com

House made Italian dinner favorites:

Manygluten-free

itemsavailable!

lasagna • cheese ravioli • fettuccine and meatballschicken marsala • seafood • filet mignon • and more

With order of $20 or more.Excludes tax & gratuity.Cannot be used on daily specials or with any other

offers or coupons.(Exp. Feb. 28, 2011

Not good for special events)

With order of $20 or more. Excludes tax & gratuity.Cannot be used on daily specials or with any other

offers or coupons.(Exp. Mar. 31, 2011

Not good for special events)

NoRTH | www.indynorthmag.com

lovebirds’ nests(Photo and recipe submitted by Woodland Fairy Acres)

About the Baker: In 2008, Deanne Birchall found a way to combine two of her passions: gardening and baking. Her Fishers-based company, Woodland Fairy Acres, offers scone mixes, candies, marshmallows and other products infused with old-fashioned floral flavors and scents. Best-sellers—available online and at local farmers markets—include the “Country French Laven-der and Dutch Cocoa” scone mix ($19.95) and the “Victorian Rose” marshmallow blend ($17.50). Her tip for this recipe: “Make sure that your candy thermometer registers 240 degrees Fahrenheit when cooking the sugar syrup,” she says—and don’t get distracted with other things, like answering the front door or making a quick phone call.

Woodland Fairy Acres(317) 660-6286

www.woodlandfairyacres.com

BakeryContact


directions:Meringue nests: Preheat oven to 200 degrees F. Place parchment paper on light-colored metal baking sheet; set aside.

Place egg whites and sugar in bowl of standing mixer. Gently whisk mixture just until combined. Place bowl over saucepan of simmering water. Gently but consistently whisk mixture until sugar is dissolved and egg whites are warm to the touch (approxi-mately 2 minutes). Wipe bottom of bowl and secure in base of standing mixer fitted with a whisk attachment.

With mixer set to medium-low speed, beat egg white and sugar mixture until foamy. Add cream of tartar and gradually increase speed to high. Beat mixture until stiff, glossy peaks form (approximately 5-6 minutes beating time, from start to finish). Add vanilla extract and beat meringue an-other 15 seconds.

Divide meringue into 6 equal “mounds” on parchment-lined baking sheet. Using the back of a spoon, form mounds into billowy “nests” approximately 5½ inches in diameter. Place baking sheet on middle oven rack and bake meringues until set and dry to the touch but still white in color (approximately 2¾ hours).

Turn off heat and allow meringues to cool on baking sheet, with oven door ajar, for 1 hour.

Remove baking sheet from oven and fur-ther cool meringues to room temperature (approximately 15 minutes). Gently remove meringues from parchment paper and store until ready to use. Meringue “nests” should be dry and crisp and sound hollow when handled. (Meringues are best stored at room temperature in airtight containers, on parch-ment paper in single layers. Meringue “nests” may be prepared up to 2 days in advance.)

Note: Meringues are best prepared on a day when kitchen is cool and dry. If environment is warm and humid, meringues will not crisp properly.

Marshmallow crème: Place honey wine in bowl of standing mixer fitted with a whisk attach-ment. Sprinkle gelatin over honey wine to com-pletely cover. Allow gelatin to thicken, undis-turbed. Secure bowl in base of standing mixer.

Place granulated sugar, 8 tablespoons corn syrup, ½ cup water and salt in small heavy saucepan over medium heat. Gently stir mixture until sugar begins to dissolve and becomes translucent. Using a pastry brush dipped in ice water, wash down sides of saucepan several times to remove any sug-ar crystals or corn syrup.

Clip candy thermometer to side of pan, making sure metal tip is submerged in syrup but is not touching bottom of saucepan. Boil sugar syrup, undisturbed, until candy ther-mometer registers 240 degrees F. Remove saucepan from heat and thermometer from pan. Let stand until bubbling almost com-pletely dissipates.

With mixer set to lowest speed, add sug-ar syrup to gelatin mixture by pouring thin stream down side of mixing bowl. Next, add 6 tablespoons corn syrup. Increase speed to high and beat mixture for 1 minute. Reduce speed to low and slowly add 1 tablespoon water. Increase speed to high and beat mix-ture for 14 minutes, until thick and fluffy. Add several drops of liquid food color to achieve a pretty pastel pink and beat for 1 minute more. Use immediately.

To assemble: Place meringues on individual dessert plates and brush edges of “nests” with pearl dust. Top each meringue with marshmallow crème. Sprinkle desserts with heart-shaped edible glitter. Let desserts rest to allow marshmallow crème to come to room temperature and flavors to meld (ap-proximately 2 hours). Drizzle each dessert with 1 teaspoon honey wine (or to taste). Decorate plates with rose buds/petals and serve immediately. Serves 6. o

ingredients:Meringue nests:

3 large egg whites, 9 tablespoons granulated sugar, ½ teaspoon cream of tartar, ¼ teaspoon vanilla extract

Marshmallow crème:¾ ounces (three ¼ ounce envelopes) unflavored gelatin,

6 tablespoons strawberry honey wine (available from Oliver Winery),1½ cups granulated sugar, 8 tablespoons light corn syrup, ½ cup filtered water,

¼ teaspoon salt, 6 tablespoons light corn syrup,1 tablespoon filtered water, red liquid food coloring

For assembly:Wilton pink Pearl Dust, Wilton pink Shimmering Hearts Edible Glitter,

Strawberry honey wine, Crystallized or fresh organic miniature rose buds or petals (optional)

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Steakhouse makes its mark in Shelbyville

Win big at Indiana Live Casino in Shelbyville, and there’s only one thing to do: Celebrate big, which you can do with a meal at Maker’s Mark Bourbon House & Lounge, the high-end steakhouse just inside the 233,000-square-foot entertainment facility approxi-mately 30 minutes south of Indianapolis.

Robert Hoffman, the restaurant’s manager, recom-mends a celebratory bottle of Ace of Spades, one of Maker’s Mark’s best champagnes. For an appetizer, try the shrimp cocktail. Follow that with a 12-ounce filet and cap off dinner with the restaurant’s signature cake, which boasts “a crunchy, chocolate bottom and all dif-ferent flavors throughout,” Hoffman says. “It has white chocolate, a hint of raspberry and also some Maker’s Mark cherries in it.”

Once you’ve experienced all that, sit back and soak it all in with a glass of bourbon. Featuring, of course, the world-famous Maker’s Mark brand, the stylish res-taurant (picture muted brown walls and white-leather high-back chairs with bottles of Maker’s Mark bour-bon displayed throughout) offers an array of whis-kies—approximately 50—as well as a wine list with more than 200 labels.

Worth the Trip

Story by Sherri CullisonPhotos courtesy of Indiana Live! Casino


4300 N. Michigan Road, Shelbyville, 317-421-8261, www.indy-live.comIndiana Live Casino is located on Interstate 74, Exit 109 in Shelbyville, and is adjacent to Indiana Downs race track.

Jumbo lump blue crab cake with spicy mustard key lime sauce and sesame vegetable slaw

For dining, the approximately 200-seat steakhouse, one of three of its kind in the country, boasts a special 1,800-degree dou-ble broiler that sears in the natural juices of steaks. The 12-ounce filet is the restaurant’s most popular entree, Hoffman says, but the 32-ounce Porterhouse comes in a close second. “They are cut fresh in house to ensure that you are going to get the most perfect cut of meat,” he says.

If steak isn’t your preference, opt for one of the other house specials, like the ginger marinated pork tenderloin, the Cre-ole marinated salmon or the Maker’s Mark bourbon barbe-cue shrimp. The butter poached halibut, served with a Scotch caramel sauce, is among the specialties by Maker’s Mark chef Andrew Miller, a Fishers resident. With more than 20 years of culinary experience and several medals from American Culi-nary Federation competitions, Miller worked as a chef at Haw-thorn’s Golf and Country Club before settling in at Maker’s Mark in 2008. As for his halibut, Miller says: “You really think you are eating candy, not fish. It’s that good.”

Halibut that tastes like candy? If that isn’t a win-win situa-tion, we don’t know what is. o


AustRAlIADecember 2010

“This image, taken at Ayers Rock in central Australia (also known as the outback), has Australia written all over it with the iconic rock as well as an Aborigine girl. I love … the

whole feel.” —Kevin Raber


When he was approximately 10 years

old, Kevin Raber picked up a camera and

fell in love with it. Soon after, he went

to a friend’s house and watched his first

print develop in a tray. The process, he

says, was “magic.”

From that point on, Raber knew

what he wanted to do with his life. He

has since owned photography studios

in Philadelphia, he has worked for a pre-

mier color lab in northern Indiana and

now signed on with a company called

Phase One in New York, the Carmel

resident has done his fair share to help

grow the digital world of photography

as we know it.

Phase One makes some of the most progressive (and high-end) cam-

eras in the world, and Raber travels the globe to teach photographers how to use Phase One

equipment. Through his travels, he also has had the opportunity to capture life through his own

lens. Here, we offer a travel diary of sorts, with Raber’s words and photos leading us through the

exotic locations he has visited. “We all experience neat adventures,” Raber says. Photography is

“about seeing the moment and capturing it and remembering it.”

Travel

—Sherri Cullison

Photos and captions by

Kevin Raber


chicagoJune 2009

“I love Chicago. The architecture and the solid feeling of the city

are amazing. This is one of those classic shots done from a bridge shooting up the river. This was

made by stitching three images together in PhotoShop. “

canadaJune 2008

“This was photographed off the coast of Newfoundland, Canada.

I have many images of whales and have had the opportunity to get very close to them on

numerous occasions. They are absolutely incredible creatures.”

utahMarch 2010

“This is a classic shot of the Mesa Arch near Moab, Utah.

As the sun rises, it lights up the under part of the rock to

make it glow.”

londonJune 2007

“This is obviously of the London Bridge. I wanted to shoot it

differently than other shots I have seen, so I chose a

low-angle and a wide-angle lens. Having a sunny day in

London with nice clouds was also a big plus.”

1 2 3 4

1

2


3

4


5

6 7


las vegasMarch 2010

“This image was done of the hotel New York, NY and its roller coaster. I used a

technique called HDR (high dynamic range), which involves shooting three shots of various exposures and then combining

them in post processing. Doing this with a moving subject like the roller coaster gives

a ghostly and unique look to the shot.”

5

seattleJune 2009

“Can you believe this is Seattle … with a blue sky? This iconic image of the city skyline was

shot from a hillside overlooking the city.”

6

argentinaJanuary 2007

“Whenever I visit a city, I am anx-ious to get out and start shooting. I love wandering the streets. This image was captured in Buenos

Aires, Argentina. I was walking the streets, and I saw this shot, lined it

up and captured a few images. The colors, composition and subject

matter make it stand out. “

7

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antarcticaFebruary 2009

“I have been fortunate enough to visit Antarctica three times. On my last trip,

we pushed as far south as we could be-low the Antarctic Circle to a place called the Gullet. The sky was so clear and crisp.

The water was absolutely mirror calm, and the landscape had fresh snow from

a storm the day before. I have always thought this is as close to heaven

as you can get.”

8las vegas

March 2008

“I love shooting in Las Vegas. Doing night photography is a blast. This was done of foun-tains at the Bellagio Hotel. I used a wide-angle lens and

corrected for some perspective distortion in post processing.”

9indianapolis

February 2006

“We have all been to rodeos, circuses and so forth. When I go to these events, I challenge myself to shoot something

that is nontraditional. In this case, I decided I would shoot everything at one-quarter of a second. Thus, I got this beautiful blurry motion. I shot

hundreds of images at this event and ended up with about six really great

shots. You have no way to predict how an image will work. It is totally luck with

what you get. How much fun is that!”

10

8

9

| To see more of Kevin’s work, visit www.kevinraberphotography.com |


The people of the United States are said to consume more vitamins than the population of the rest of the world combined, but our health statistics are among the worst of Earth’s industrialized nations.

What does that say about vitamins? They don’t necessarily produce good health. Nutri-ent-dense foods, however, do.

During the early 1900s, scien-tists discovered a link between the nutrients in our foods and disease. They found that when essential nu-trients were removed from foods, those foods were unable to help fight disease. By the 1930s, scientists were synthesizing the vitamins found natu-rally in our cuisine. And people began buying these vitamins—by the doz-ens. No—by the thousands.

The debate about which supple-ments and vitamins to take has plagued mankind since the first vita-mins were invented. Doctors traveled around with pills and potions to fix everything and anything they could slap a patent on. But really all these magic elixirs and pills did was offer customers a false sense of security. The bad news is that’s mostly all they still do today.

Our busy modern lives—as well as the overabundance of fast-food options—have left us with little time to plan, shop for, pre-pare and eat the foods we need to stay healthy. So we mistakenly think we can fix our ill-pre-pared meals with a pill.

Americans always look for the quick fix. On average, we place little value on exercise and proper diet. I know I’ve been guilty of that. I suspect you have, too. So when we exercise, we look for the easiest way to exer-cise—usually it’s what some celebrity tells us

works. When it comes to diet, we want the tastiest results with the least amount of effort. The family meal ends up being bought at a takeout counter.

Think about why we eat. It’s because our bodies need nutrients to function, create en-ergy and fight off illness. So why are we not choosing foods that will best support that

cause? Instead, we eat foods that don’t help us remove toxins in our bodies. And, in some cases, we eat foods that introduce toxins to our bodies. No wonder we all feel tired, stressed and without energy. We’re starving for the nu-trients we need and flooding our bodies with the things we don’t need.

The best way to get your vitamins isn’t through a multivitamin, but rather a healthy selection of fruits and vegetables. “I believe in the healing effects of foods,” says Sarah Stout, a raw food chef and certified clinical nutri-tionist, who works with clients all over the northside on their eating habits and lifestyle choices. “I’m not a big supplement person. They are necessary when we’re looking at se-vere deficiencies of vitamins, but generally I

only recommend a good high-quality multi-vitamin as a preventative.”

The most effective way to get your vita-mins is to eat a wide spectrum of foods. Each fruit or vegetable has a pigment that typically represents what the food is rich in—yellow or orange foods generally contain large amounts of beta carotene; leafy greens contain iron, cal-

cium, potassium and magnesium; red fruits and vegetables contain vitamin A, vitamin C, fiber and iodine.

All these pigments should be mixed together and eaten through-out the day so you get a rich mix of nutrients without having to resort to taking pills. Spices, such as turmeric, garlic, miso and cayenne, are also rich with anti-inflammatory agents and antioxidants that cleanse the body naturally. Next time you eat, remem-ber why we eat and what your body truly needs. “It’s really important that the average person does not self-diag-

nose him or herself,” Stout says. “There may be a problem; they may not be getting to the root of the problem. It’s always good to consult a physician.”

Blood tests can show you specifically what nutrients your body needs, and a nutritionist can help you supplement your diet with the proper foods to fix the underlying problems. Thomas Edison understood this simple prem-ise when he said, “The doctor of the future will give no medicine, but will interest her or his patients in the care of the human frame, in a proper diet, and in the cause and prevention of disease.”

Hippocrates knew something about it, too. “Let food be thy medicine and medicine be thy food,” he said. And he was right. o

By Jason Chastain

TOYOURHEALTH

FooD FoRTHouGHT


Join your community as we celebrate the lives of those who have battled cancer, remember loved ones lost, and fight against the disease. Activities, food, music and fun for family members of all ages. Join the fight by visiting our website to start a team, attend our survivor event, or become a sponsor.

24 Hours(9 a.m. to 9 a.m.) June 4 & 5, 2011Carmel High School Football Stadium(136th & Keystone)

www.relayforlife.org/carmelin

For more information or general questions, please contact Jennifer Coghlan at [email protected]

north | www.indynorthmag.com

north | www.indynorthmag.com PaGe 93

When it comes to heart health, the classic instructions for an overall healthy lifestyle—proper diet and nutrition, sufficient exercise, weight and stress management—also help protect our cardiovascular system. To take the first step toward a healthy heart, you must first determine your risk factors, says Dr. Nancy Branyas, a cardiologist with The Care Group, part of the St. Vincent Medical Group.

“If everyone knew (the risk factors) and which ones they can fix, they could address those risk factors,” she says. “I think that would really reduce our incidence of heart disease.”

What to look for? Start with your family history. Did ei-ther of your parents experience a heart attack or stroke or undergo open-heart surgery? Is there a family history of any kind of vascular disease?

Next, look at your overall health. A blood cholesterol test is a good place to start. You want to see a higher level of HDL or “good” cholesterol, a lower level of LDL or “bad” choles-terol and a lower level of triglycerides, or blood fats.

Having diabetes or high blood pressure also raises your risk of heart disease. So does carrying excess weight around your waist—known in medical terms as having an apple habi-tus or central obesity. It’s what Dr. Waqas Ghumman, a cardi-ologist and specialist in heart failure for Community Health Network, calls “angry fat,” because it surrounds your organs and releases hormones that damage “almost every organ in the body. ... They’re beating down your defense chemicals.”

That’s why obesity tops Ghumman’s list of heart-disease risk factors. “For the first time in history, obesity is the larg-est attributable risk factor for cardiovascular disease in all shapes and forms,” he explains. “For the first time, we have more obese people than we have starving people.”

Waist circumference can point to your “angry fat” risk. A man’s waist measurement should not exceed 40 inches, Ghumman says; a woman’s should stay below 35.

Those with a combination of unhealthy cholesterol levels, high blood pressure and central obesity along with insulin re-sistance or glucose intolerance (meaning the body can’t prop-erly use insulin or blood sugar) fall into a subgroup of patients diagnosed with metabolic syndrome. The American Heart As-sociation estimates that more than 50 million Americans have this condition. “Those patients have a 10-fold increased risk of developing heart disease,” Branyas says. “That’s huge.”

A sedentary lifestyle also can be detrimental to a healthy heart, and your behaviors count as well. Not surprisingly, for example, a cigarette habit ranks high on the not-to-do list. “Cutting smoking cuts your risk down by two-and-a-half fold,” Ghumman says. “None of our drugs or therapies is any-where near as close as that simple lifestyle modification.”

That’s just one of several changes that can help address many of the risk factors for heart disease. While you can’t alter family history, you can adjust your diet, implement an exer-cise program and learn to properly manage your response to stress, all of which can lead to healthier weight, cholesterol and blood pressure levels.

healthy livingDespite what the latest fad diet book proclaims, there is no “one size fits all” set of guidelines that magically works for ev-eryone, Branyas says. In her practice, some patients need the structure of a specific diet to follow; others benefit from an overall approach to making healthful choices.

What is critical, the pros say, is that the diet center on fresh, natural foods, preferably fruits and vegetables, for the antioxidants and healthy fiber they contain. Choose fruits and veggies that are rich in color—bright red, dark green, deep or-ange and yellow—Ghumman suggests, along with multigrain, non-processed breads and pastas. Nuts and dark chocolate in moderation are additional heart-healthy choices. “Get away

Affairs of the heart take center stage in February, but more than a bad relationship can break the iconic symbol of valentine’s day

Story by Julie Cope Saetre

Health

HEART SMART


from packaged (foods),” Branyas advises. “Anything that’s preserved, stay away from it. If something has a shelf life of three years … it tells you it has a ton of chemicals in it. … We need to get away from all these artificially flavored, sweetened, salted foods.”

And don’t think you’re avoiding trouble if you’re sipping away at diet soda. “There is no daily recommended dose (of soda),” Branyas says. “There should be no pop. It’s nothing but sugar water. It’s the worst thing you could possibly do. And it doesn’t matter if it’s artifi-cial sugar or real sugar.”

Instead, she recommends that her patients eat fish twice a week (cold water, fatty, oily va-rieties such as salmon are best), low-fat meats three times a week and vegetarian meals centered on fresh fruits and vegetables twice

a week. “It’s great for the digestive system, it’s great for calories, it’s great for weight, it’s great for cholesterol,” she says. “It makes you feel good, because you sleep better. ... Set cer-tain rules and put them up on the refrigerator door: These are what we are going to follow. There’s going to be no junk food, no pop, a dessert (only) once a week, no fried foods, ev-erything grilled.”

Such a diet doesn’t come naturally to most Americans, Ghumman cautions, because they typically center the majority of meals on meat. “Meat consumption, we overdo it,” he says. “We were not designed to consume high amounts of meat. That’s where your choles-terol sources come from, and that’s where a lot of harmful chemicals come from.”

Neither do we need the high amounts

of salt found in processed foods and many restaurant and take-out meals. The average American consumes 8,000 to 10,000 mil-ligrams of salt per day, Ghumman says; he recommends no more than 2,000 per day, and the Institute of Medicine calls for no more than 1,500. “Salt in and of itself has now been deemed the most important lifestyle modi-fication in the Western world disease states,” Ghumman says. “It causes so many disease states, because it causes high blood pressure, strokes, kidney problems, heart failure.”

A bonus to eating well: Preparing health-ful meals at home can be a way to bring the entire family together for positive interaction. “Rather than everybody in their own room doing computer work and video games, get everybody back in that warm kitchen,” Bran-

On Feb. 4, celebrate National Wear Red Day to raise awareness about heart

disease among women and to raise the funds to continue life-saving research. Visit www.GoRedForWomen.org for

more information.


yas says. “Get someone slicing the vegetables and someone cutting the fruit and somebody rubbing the olive oil over the vegetables and putting them into the oven so you can roast them. ... You need to get back to making the kitchen the center of the family.”

These dietary strategies also will help chil-dren in the family learn healthful eating hab-its and avoid childhood obesity, giving them a solid foundation for preventing heart disease down the road. “Obesity among our children in America is a terrible problem,” Branyas says. “It’s an epidemic. ... But if you bring home healthy food, it’s a lot harder to be obese when you’ve got grapes on the kitchen counter (instead of) ice cream, Pop-Tarts and cookies. We need to think about that as parents.”

If you need to lose weight, it’s key to avoid yo-yo dieting, Ghumman says. “That’s actu-ally more dangerous than just maintaining your ‘fat’ weight,” he explains. “You’re chang-ing your hormones into an on-off, on-off (pat-tern). In terms of losing weight from a dietary perspective, you need to do it in a balanced approach that you can maintain long term. Start simple and do things you can really achieve long term.”

He suggests reducing portion sizes to lower caloric intake and avoiding high-cal-orie snacks and desserts to achieve a 1- to 2-pound-per-week weight loss. “You really should still feel a little bit hungry after you’ve eaten. If you feel like a beached whale, you’ve overeaten dramatically.”

To maintain your wise eating habits on the road and at work, plan ahead, Branyas ad-vises. Pack healthful, portable snacks for the car and office, such as apples, grapes, grape-fruit slices and fresh nuts. Then, when hunger strikes, reach for those instead of a vending machine or fast-food fix. “You save money, but the most important thing is you’re eat-ing something healthy. Because when you eat something healthy, you save years of problems and hospital admissions.”

get movingThe advice here is simple: Yes, you need to do it. No, the latest late-night-infomercial gadget isn’t a miracle device. Good, old-fashioned aerobic work is key. “That is the only form of exercise that increases life span, period,” Ghumman says. “Failing to do it actually shortens life span. When you don’t exercise, you don’t generate as many good hormones to counterbalance the bad hormones, and the bad hormone levels are chronically elevated. When you exercise, you can get your stress hormones up, but you train your muscles and your organs to work more efficiently.”

The American Heart Association recom-

mends at least 30 minutes most days of the week, but you might want to do more. Ghumman says the ideal goal is 60 minutes six times a week.

Proper intensity is key. You shouldn’t work so hard that you experience discomfort in your chest or feel dizzy. You should be able to carry on a conversation consisting of short phrases, but not a full-blown, detailed talk with your best friend.

For every hour of aerobic exercise, Ghumman says, a man gains an extra hour of life; a woman gains two. That’s because women have less protective hormones in the first place than do men, especially ni-tric oxide. “By exercising, because you are so depleted of this hormone that protects you, the exercise is a natural way of chang-ing that balance and getting back that good hormone,” he explains.

And don’t try that “but I don’t have time” excuse. Invest in a piece of cardio equipment—a treadmill, elliptical machine, stationary bike, whatever you like the best—and keep it accessible to a television set, Branyas advises.

“We need to consider exercise as being part of our morning routine, just as you brush your teeth, just as you shower. Throw yourself on the bike, the treadmill, the Nordic Track—whatever suits your fancy—and get that ex-ercise before you go to work in the morning. … You’re watching the news anyway; while you’re doing that, get on the treadmill.”

This advice is especially important for women, she adds. Men often combine exer-cise with business or socializing, such as time spent on the golf course or on the tennis or racquetball court. “What ends up happening with women is while the men are out there on the golf course, they’re preparing dinner or they’re doing the laundry or they’re picking up the kids from school. But somehow, our exercise gets ignored.”

Starting the day with physical activity also raises a person’s metabolic rate, setting the stage for a healthier, more active day, Branyas adds. That means even desk jockeys should learn to incorporate movement into their daily routines. “If you’ve been sitting in a chair, stationary, for 20 minutes, get up,” Branyas advises. “If somebody asks you to run an errand, the first thing everybody does is pick up the phone and pass on the mes-sage. Don’t pick up the phone. Get up off the chair and go tell the person.”

To keep yourself motivated, purchase a simple pedometer and aim to take 10,000 steps per day, the equivalent for most people of about three miles. Any movement counts. Use stairs instead of elevators. Park at the back of the shopping mall or grocery lot. The AHA

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“When people start getting back to the natural, freshly grown fruits and

vegetables—leafy vegetables, salads, spinach, broccoli, all of that—there’s no

reason for supplements.”

— Dr. Nancy Branyas, St. Vincent Medical Group

reports that walking for pleasure, gardening, yard work, housework and dancing all can be beneficial. “The more time you spend sitting,” Branyas says, “the more likelihood you’re go-ing to have weight gain, the lower your meta-bolic rate. It increases your risk of diabetes, it increases your risk of hypertension, increases your risk of obesity—and there goes your risk of heart disease.”

Resistance training doesn’t directly affect your cardiovascular health, Ghumman adds, but it does help you lose weight. When you re-sistance train, you improve your metabolism by first ripping tiny tears in muscles, which the body then repairs, burning calories in the process. Aim for multiple repetitions with a low weight, one that tires you by rep seven, but allows you to complete 10 reps with good form. Alternate muscle groups so you’re not training any specific area two days in a row. Avoid using heavy weights unless you’re al-ready well-conditioned; it puts a lot of pres-sure on your heart, Ghumman says.

de-stress your lifeThe AHA reports that “current data don’t yet support specific recommendations about stress reduction as a proven therapy for car-


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diovascular disease.” That doesn’t mean you can ignore the role of stress management in a healthy heart plan, however.

Certain thought patterns spur specific hormone releases, such as adrenaline, that in turn can “be incredibly lethal to your heart,” Ghumman says, causing physical reactions such as a dangerous irregular heart beat. Chronically being anxious, frustrated or depressed, therefore, can harm your health.

“Take care of your mental health, espe-cially if you are worried about cardiovascu-lar disease,” Ghumman says. “Take the time to learn how to handle stress. Step back, con-trol your anger, control how you perceive things and transform it into a more positive venue. ... For most of us, it’s going to take a multi-faceted approach.”

Unfortunately, that’s often the opposite of what people do when stress hits, Branyas says. “There’s no question that we respond to stress in ways that are not healthy. Our response to stress is to eat. Our response to stress is to not socialize, to not go out. … We don’t exercise when we’re stressed. So our blood pressure goes up. Our weight goes up. Our diabetes gets worse.”

For smokers trying to quit, stress can drive them right back to the pack. In fact, most peo-ple require seven to 10 attempts before they quit for good, Ghumman says. “The important thing to realize is that we’re all human, and it’s going to take you multiple tries. You’re not a failure if you don’t get there the first time.”

The key is to set benchmarks initially—“I’m not going to smoke inside my house” —and build on those to achieve a series of deadlines (“I’ll cut down to X amount by X date,” “I’ll completely stop in six months”), Ghumman says. Try multiple approaches to see what works best for you, whether it is drug therapy, psycho-social interventions or some form of “mix and match” solution.

You’ll never be able to eliminate all stress from your life. But you can deal with stress in healthy ways. You guessed it—eat right, keep up your exercise program, spend time with family and friends. In short, don’t use stress as an excuse to derail the positive diet and lifestyle changes that keep your heart—and the rest of you—in good form. And if you find you are suffer-ing from chronic anxiety, anger or depres-sion, see your physician for recommenda-tions on controlling the problem.

supplementsIf you have risk factors for heart disease, talk to your doctor about aspirin therapy. An 81-milligram daily dose is generally recommended for those patients, as well as for women over age 65, Branyas says, un-less contraindications exist. She often tells male patients to begin such therapy at an earlier age.

Endorsements for vitamin supple-ments, however, don’t come as easily. Of-ten, the doctors say, it’s better to seek vi-tamins, minerals and antioxidants from Mother Nature. “Most supplements that are out there we really don’t need,” Branyas says. “We as a nation are overfed. We are not underfed. We are not malnourished. We are badly nourished, perhaps, because we’re eating too much of the wrong food.”

While both doctors say they don’t have a problem with their patients tak-ing a multivitamin, a proper diet usually eliminates the need for one. “When people start getting back to the natural, freshly grown fruits and vegetables—leafy veg-etables, salads, spinach, broccoli, all of that—there’s no reason for supplements,” Branyas says. o


Arts & Lifestyles

Dinosphere exterior. Photo courtesy of The Children’s Museum of Indianapolis

– go see ’emStory by Traci Cumbay

Indianapolis is a museum town, no doubt, and an explorer’s look at the city gives fresh views to even jaded Hoosiers. When it’s cold outside, it’s a great

time to check out what’s going on inside Indy’s major museums.


3000 N. Meridian St.,(317) 334-3322,www.childrensmuseum.org

Admission: $15.50 adult, $14.50 senior, $10.50 youth 2-17; Tuesday through Sunday: 10 a.m. to 5 p.m. through Feb. 28; daily: 10 a.m. to 5 p.m. March 1 to Sept 5.

This is the one: the biggest, baddest children’s museum going. And right here in our backyard. Recent renova-tions revamped the entryway and added the Seven Wonders sculpture garden. The 2006 Dale Chihuly “Fireworks of Glass” installation isn’t news at this point but merits prolonged, enchanted study during each visit. Younger visitors might be more attuned to the “Dora and Di-ego—Let’s Explore” exhibit coming Feb. 5. Dinosphere is never a hard sell, and rapt crowds watch time slip away in the world’s largest water clock. Don’t leave without taking a twirl (or several) on the Dentzel carousel.

the children’’sMuseumof Indianapolis

450 W. Ohio St.,(317) 232-1882,www.indianahistory.org

Admission: $7 adult, $6.50 senior, $5 youth 5-17, free for children younger than 5; Tuesday through Saturday: 10 a.m. to 5 p.m.

Genealogy tracers and family-tree constructors need no introduction to the Indiana Historical Society, which offers workshops and scads of dated materials. Stories of wider appeal are told in the IHS collections at the Eugene and Marilyn Glick Indiana History Center and more literally by performers associated with Storytelling Arts of Indiana, which brings tales to the Frank and Katrina Basile Theater. In February, “You Are There: Robert F. Kennedy Speaks” opens. The exhibit recreates—through hologram technology—Kennedy’s 1968 Indianapo-lis campaign stop, during which he so memorably and skillfully broke the news of Martin Luther King Jr.’s assassination.

eugene and marilyn Glick indianaHistory Center

Photo courtesy of The Children’s Museum of Indianapolis

Photo courtesy of Greg Murphy


“Gravity’s Loom” at Indianapolis Museum of Art. Photos courtesy of IMA


Just like your favorite coffee shop or grocery store, Community Physicians of Indiana practices and Community Health Pavilions are right there in your neighborhood. In fact, they’re practically around every corner, giving you quick access to primary care, imaging, lab, sports medicine and more. Call 800-777-7775 to schedule a free Get Acquainted Visit with a CPI pediatrician, OB/GYN, family practice or internal medicine physician.

OFFICIALHEALTH CARE PROVIDERTH CARE PROC RO

of your

177-3207 Neighbor Winter NM10-20.indd 1 11/3/10 10:23 AM

4000 Michigan Road,(317) 920-2660, www.imamuseum.org

Admission: free; Tuesday and Wednesday: 11 a.m. to 5 p.m.; Thursday and Friday: 11 a.m. to 9 p.m.; Saturday: 11 a.m. to 5 p.m.; Sunday: noon to 5 p.m.

One of the nation’s oldest (and biggest) art muse-ums, the Indianapolis Museum of Art keeps on growing. 100 Acres: The Virginia B. Fairbanks Art & Nature Park opened last year (and, sure it’s cold outside, but the museum still hosts winter walks through the sprawling art park); the opening of the Eero Saarinen-designed Miller House this year extends the museum’s reach to Columbus. The museum houses more than 54,000 works of art spanning 5,000 years. In February, “Hard Truths: The Art of Thornton Dial” comes to IMA. Seventy paintings, drawings and found-object sculptures make it the most comprehensive exhibition of the contemporary Southern artist’s work. Get in before March 6 to check out Gravity’s Loom, an intricate, arcing string installation in the Efroymson Family Entrance Pavilion.

Indianapolis Museum of Art


650 W. Washington St., (317) 234-1022, www.indianamuseum.org

Admission: $7 adult, $6.50 senior, $4 youth 3-12, children younger than 3 free; Tuesday through Saturday: 9 a.m. to 5 p.m.; Sunday: 11 a.m. to 5 p.m.

The IMAX theater at the Indiana State Museum is the perfect place to while away a winter afternoon, particularly when you throw the museum’s collections into the mix. A stroll through

the building takes visitors from the ice age to the days of Rupert Boneham on “Survivor” and beyond. Winter sees a flurry of openings: “Art for the Nation,” a collection of poster art from

World War I and World War II; “Frugal and Fancy,” a showing of Indiana quilts; and “Indiana Realities,” an exhibit of local regionalist paintings. “Odd Indiana,” which brings together strange,

unexpected pieces (a framed bouquet of flowers made from human hair and a groundhog skull with giant spiraled teeth, for example) from the permanent collection, runs through fall.

Indiana State Museum

Photo courtesy of Indiana State Museum


Photo courtesy of Robert Indiana/Indiana State Museum

If you’re a photographer or know a bride or groom who recently tied the knot, please feel free to submit photographs or send contact information to North magazine by e-mailing [email protected].

Beautiful wedding photos of recently married Hamilton County couples in every issue of


Eiteljorg Museum of American Indians and Western Art

The Eiteljorg—a standout museum of Western and Native American art by any measure—is the only one of its kind in the Midwest. Collections housed in the iconic, Southwest-inspired dolomite building span centuries, traditions and styles. You can see a tepee, sure, ditto paintings by T.C. Cannon, Rick Bartow and Georgia O’Keeffe. Scout Wilson Hurley’s “October Suite, Grand Canyon, 1991” gives guests a view of the canyon in oil that rivals standing on the real, rocky edge. The exhibition “Red/Black: Related through History,” which examines conflict and cooperation between American Indians and African-Americans, opens in February.

500 W. Washington St.,(317) 636-9378, www.eiteljorg.org

Admission: $8 adults, $7 seniors, $5 youth 5-17, free for children younger than 5; Monday through Saturday: 10 a.m. to 5 p.m.; Sunday: noon to 5 p.m.

Rick Bartow, Wiyot of Northern CaliforniaFox Spirit, 2000

Mixed MediaPhoto courtesy of The Eiteljorg


Rick Mears in bas relief? Of course. The Borg-Warner trophy—all 5 feet, 5 inches and 110 pounds of it—shows the mug of every racer to win the Indianapolis 500. The trophy is exhibited at the museum, and so is the car that won the first race. The Marmon “Wasp” took first place with an average speed of almost (!) 75 miles per hour. It, along with more than 70 other cars, is always on display at the Indianapolis Motor Speedway’s Hall of Fame Museum. The collection includes many 500 winners, early passenger cars, Euro-pean sports cars and stock cars. If all goes well, a much larger exhibit of 500 winners culled from private collections will be on display starting in March.

4790 W. 16th St., (317) 492-6784, www.indianapolismotorspeedway.com

Admission: $5 adults, $3 children 6-15, free for children younger than 6; daily: 10 a.m. to 4 p.m. through Feb. 28; daily: 9 a.m. to 5 p.m. March 1 through Oct. 31. o

Indianapolis Motor SpeedwayHall of Fame Museum

Indianapolis Motor Speedway Pagoda


snow PrayerBy Ruthelen Burns

Here weather hangs thick as clouded geese wings

open and draped

upon the mountain,and the sun still manages

to pierce a blue-grey laden sky

illuminating to goldenthe hay-colored grass below

with its spotted tufts of yesterday’s snow.

Here snow falls gently, seemingly endlessly

from a higher place

caught in a rosy light,and as I walk into it

fat silent flakes

surround me like a chorus,touch lightly bare

skin on face and forearms

tumble around as if dust particles caught in the light

beams of an old

Renaissance cathedral,only this cathedral has no wallsand just this moment for praise.


But Burns, a Carmel resident since 2002, never meant to be a professional poet. For decades, her primary hobby was painting in oils and pastels, and she dabbled in poetry only when the schedules of her three children, ages 11 to 18, made it difficult to paint. When the Writers’ Center of Indiana held a contest for poems to be used in Donlin’s project, Burns entered on a whim—and was flabbergasted when her poem was selected. “I was very new to poetry. I really was the unexpected, accidental win,” she said. “It’s like being a beginning fisherman and putting your pole in and capturing a whale.”

Donlin ultimately included the work of five “airpoets” in his project, including Joyce Brinkman, the first Indiana poet laureate and a board member with Zionsville’s Brick Street Poetry. Together, the five poets did multiple read-ings—including one at the Library of Congress—and pro-duced an anthology, “Rivers, Rails and Runways,” which turned Burns into a published, professional poet.

“At some point I had to either roll back under a hole and just say, ‘Oops, that was really an accidental piece of luck,’ or … stretch into this world and continue to write,” Burns said.

Brinkman soon enlisted Burns to join another project, The Art of Poetry, in which artists and poets worked to-gether to create companion pieces for a Zionsville gallery. Burns’ poem, “Fallen,” was later published in the Tipton Poetry Journal and nominated for the prestigious Push-cart Prize.

Not long after that, Brinkman had another idea: the Word Hunger project. With funding from the Indiana Humanities Council and the National Endowment for the Humanities, four poets in four Indiana counties—includ-ing Burns in Hamilton County—met with farmers and other food producers in their area. Based on those discus-sions, the poets wrote pieces that became public art on local buildings.

“There were a lot of old-timers, and they just told these delightful stories,” Burns said. “From their stories, I wrote a poem called ‘Made for Our Delight.’” A local artist painted a snippet of the poem on the fairgrounds’ llama barn, and Burns read the poem on a segment of WFYI’s “Across Indiana” that featured the Word Hunger project.

In 2009, she brought her poetry to an international audience. When a family friend traveled to El Salvador to

study, Burns—again with the help of Brinkman—estab-lished a week-long cultural exchange project for artists and poets with the community of Quazaltepeque. “We had a very meaningful exchange with the poets, and we went into the schools and taught poetry in teams with interpreters,” she said. The poets and the children also painted a mural on a wall of the town square, with trans-lations of the poets’ work included in the design.

Although Burns has a busy schedule as a poet, she continues to paint, and she is heavily involved in the Indianapolis Art Center, where she has taken classes, volunteered and served on the board. One of her poems appears on a plaque commemorating the dedication of the center’s Arts Park, and she also wrote a tribute poem when Joyce Sommers retired from her position as the center’s executive director.

Burns credits her experiences at the art center—and the strong support of her fellow airpoets—for her de-velopment as a professional poet. “I think I was able to switch into poetry … because I was able to paint pictures with words and reveal that imagery with the skill sets I learned from painting,” she said. “There’s always an ele-ment of bringing things inward and then finding a way to express them outwardly as an artist.” o

To read a poem by Ruthelen Burns, you just have to look around you. At the new Indianapolis International Air-port terminal, one of her poems is included in artist Martin Donlin’s series of acid-etched glass windows. At the Hamilton County 4-H Fairgrounds, one of her poems is painted on the llama barn. Her work even appears as far away as El Salvador, where a Spanish translation is included on a mural in the town of Quazaltepeque.

Arts & Lifestyles

Story by Ashley PetryPhoto courtesy of the Spirit and Place Festival

Ruthelen Burns’ poems become artworks in written form


Main ST

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Arts & DesignDistrict Offices

1) 28 Star Studio | 25 West Main Street(317) 848-2828 | www.28starstudio.com

2) 541 Salon | 541 North Rangeline Road(317) 580-0541 | www. 541salon.com

3) Amanda’s City Chic Consignment | 522 South Rangeline Road(317) 573-0061 | www.amandascitychicconsignment.com

4) Artichoke DesignBoutique - 10 South Rangeline Road (317) 587-7411Home Store - 240 West Main (317) 571-8087www.artichokedesignsstudio.com

5)Artisan Masterpiece | 19 East Main Street, Suite 300(317) 818-0774 | www.artisanmasterpiece.com

6) ArtSplash Gallery | 111 West Main Street, Suite 140(317) 965-8788 | www.carmelartsplash.com

7) Barrett Eye Care | 111 West Main Street, Suite 135(317) 571-9292

8) Circle City Tuxedo | 1117 South Rangeline Road(317) 815-1679 | www.circlecitytuxedo.com

9) CK Designs | 5 West Main Street (317) 569-9450

10) Computer Troubleshooters316 South Rangeline Road, Suite C(317) 867-0900 | www.ctcarmel.com

11) Edward Jones: Kelly Hindman | 39 West Main Street(317) 843-2455 | http://www.edwardjones.com/en_US/fa/index.html&CIRN=313718

12) The Ginkgo Tree | 105 First Avenue NE(317) 8GINKGO | www.theginkgotree.net

13) The Great Frame Up | 21 First Street SW(317) 843-2030 | www.carmel.thegreatframeup.com

14) Integrity Automotive | 40 South Rangeline Road(317) 573-0107 | www.integrityautomotive.net

15) Kanji Classroom Advanced Japanese Language and Culture Program (317) 348-0529 | www.kanjicamp.com

16) Kilpatrick Traditions | 301 South Rangeline Road317-569-1782 | www.kilpatricktraditions.com

17) L’Evento | 21 South Range Line Road, Suite 100(317) 564-4856 | www.leventoboutique.com

18) La Dolce Salon and Spa | 1119 South Rangeline Road (317) 848-0294 | www.ladolcesalon.com

19) Lauck and McLean Optometry | 30 First Street SW(317) 848-9081 | www.lauckmclean.com

20) Magdalena Gallery/Carmel Academy for the Arts 27 East Main Street (317) 844-0005 | www.magdalenagallery.com

21) Mary and Martha’s Exceedingly Chic Boutique111 West Main Street, Suite 120(317) 848-2624 | www.maryandmarthas.com

22) Museum of Miniature Houses | 111 East Main Street(317) 575-9466 | www.museumofminiatures.org

23) Rangeline Chiropractic | 531 N. Rangeline Road(317) 575-1115 | www.rangelinechiropractic.com

24) Renaissance Fine Art & Design | 246 Main St. W(317) 506-8477

25) Savvy Décor | 41 South Rangeline Road(317) 848-0020 | www.savvydecor.com

26) Simply Sweet Shoppe/Second Story Playhouse30 North Range Line Road(317) 818-9866 | www.30northrangeline.com

27) Visiting Angels | 241 North Range Line Road(317) 569-0262 | www.visitingangels.com

28) Woodys Library Restaurant | 40 East Main Street(317) 573-4444 | www.woodyscarmel.com

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Computer troubleshooters316 south rangeline road, suite C, Carmel, 317-867-0900

www.ctcarmel.com

Computer Troubleshooters of Carmel is a computer services and sales franchise, part of a 500 worldwide franchise operation. We specialize in Small and Mid-size business I/T support, as well as residential and home office support. We help with computer repair and troubleshoot-ing, virus removal, Hardware/software upgrades, networking, Internet, Data recovery, and many specialized I/T services. We offer onsite services and a fully staffed service

center downtown Carmel. Visit us today and mention this ad for special discount.The GinkGo Tree

Day Spa and Salon105 1st Ave ne Carmel

317-844-6546

Located just one block northeast of Rangeline and Main St., The Ginkgo

Tree Day Spa & Salon is one of Carmel’s best kept secrets. When you

enter here you are truly enriched with an experience created for each individual. Whether it’s for a profes-sional athlete, a post-surgical client

in search of a customized massage or those looking for a relaxing reflexol-ogy and new hair style, our staff is here to acclimate to “your” idea of perfection. At The Ginkgo Tree you can trust that we will give you the

service that is perfect for you.

artsplash gallery111 West Main street, suite 140, Carmel, 317-564-4834

www.carmelartsplash.com

The ArtSplash Gallery offers visitors a blend of traditional, contemporary, and abstract work in both two and three dimensional media, as well as digital

photography and calligraphy. We maintain a broad range of pricing on original works and prints, in order to make fine art an accessible part of everyday life. Several gallery artists also take commission work, to meet custom taste and

design needs for both home and corporate environments.

Lauck & mcLeanOptometry

30 First Street SW, carmel 317-848-9081

www.lauckmclean.com

For nearly a decade, Drs. Lauck and Mclean have been providing premier quality eye wellness and vision care services. We value the

opportunity to take care of you and your family’s vision needs and eye

wellness. Exclusive for the District: Tiffany & Co., Prada, Maui Jim,

Oakley, Burberry, Bulgari, Gucci, Fendi, Ed Hardy and Lafont.

Dr. Dennis Lauck Dr. amanDa Posey

BraD suBrinDr. angeLine mcLean

visiting angels241 north Rangeline Road, Carmel, 317-569-0262

www.visitingangels.com/indynorth

Sometimes, nursing facilities seem like the only options for care. Visiting Angels’ non-medical homecare services allow your parents to continue living at home while receiving personal, quality care. Our services include: up to 24

hours care, assistance in hygiene, meal preparation, light housekeeping, errands and shopping, respite care for families and in-home fall prevention.

Plus, you can select your caregiver. We build relationships with families!

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artisanmasterpiece

19 e. main street, carmelsuite 300

317-818-0774www.artisanmasterpiece.com

COME PARTY WITH US!Artisan Masterpiece is a great place

to have your next party or group event. We offer reserved seating for

up to 30 guests and help with the setup and do all the cleanup. Guests

can have a pottery party, jewelry making party, Princess Party, Paint Me T-shirt Party and more. Perfect for birthdays, scout troops, ladies

night, family or friends get-together. Visit us at www.artisanmasterpiece.

com or call 818-0774.

Don’t miss these great spots in the

Carmel Arts & Design District

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28 star studio25 West Main street, Carmel

317-848-2828www.28starstudio.com

28 Star Studio is located in the heart of the Arts & Design District

in Carmel. With the latest in education, we are dedicated to

creating the perfect image for each guest. We love to transform

our guests’ hair through amazing color, cuts and styles. Visit 28 Star

Studio to get your perfect look!

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1. Samantha Montgomery, Grade 12, Fishers High School2. Hannah Martin, Grade 4, Prairie Trace Elementary3. Nicole Swardenski, Grade 11, Fishers High School

4. Bailey Shannon, Grade 12, Hamilton Southeastern High School5. Leah Hubbard, Grade 1, Prairie Trace Elementary

6. Sen Xiong, Grade 10, Carmel High School7. Chris Pendergraft, Grade 12, Hamilton Southeastern High School

Featuring the art, writing, poetry and photography of talented

northside students. If you know a talented young poet, writer, artist

or photographer on thenorthside, please send in their creations for possible inclusion

in our next issue. E-mail high-resolution photographs or

word documents [email protected]. And

don’t forget to include the student’s name, age and school.


11

8. Katie Wei, Grade 5, Prairie Trace Elementary 9. Caity Karpy, Grade 12, Fishers High School10. Courtney Thompson, Grade 11, Fishers High School 11. Mia Holtzman, Grade 3, Prairie Trace Elementary

12. Susan Isham, Grade 12, Carmel High School 13. Eri Nishimura, Grade 10, Carmel High School

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Kimberly & Dustin MortonOct. 17, 2010 The Mansion at Oak Hill

Photos by Erin Hessionwww.erinhessionphotography.com

JUSTMARRIED


Tiffany & Ryan VenturiOct. 30, 2010 Ritz Charles Chapel & Garden Pavilion

Photos by Jennifer Driscollwww.photosbyjennifer.com

JUSTMARRIED

We’d like to share with you the magical moments and memories of Hamilton County weddings. If you’re a photographer or know a bride or groom who recently tied the knot, please feel free to submit photographs or send contact information to NORTH magazine by e-mailing [email protected].


“A Beef & Boards Christmas”Dec. 22, 2010 at Beef & Boards Dinner Theatre

1. Celebrating its 17th year, the popular Beef & Boards show includes holiday songs, skits and stories, all inspired by the Golden Age of television.

2. Emannuel Ebea of Indianapolis.

3. Casting director Eddie Curry speaks to the crowd.

4. Jeannine and Duane Koon of Carmel attended in celebration of their 51st anniversary.

5. Carver Migel Garcia prepares meat for guests at the dinner buffet.

6. Susan and Thomas Smith of Knightstown.

7. Lester and Vanessa Snyder of Indianapolis.

8. (From left) Alberta Pettigrew, Heather Carpenter, Makenna Carpenter, and Noelle Younger.

9. Billie Michener, who has served at Beef & Boards Dinner Theatre for 25 years.

Photos by Dario Impini

OURSIDEOF TOWN

www.indynorthmag.com NORTH magazine PAGE 119


New Year’s Eve GalaDec. 31, 2010 at The Mansion at Oak Hill

1.Wayne and Margaret Fisher traveled from the southside of Indianapolis to enjoy New Year’s Eve at The Mansion at Oak Hill.

2. New Year’s Eve party favors were left on every table for the evening’s guests.

3. After dinner, local band Five Easy Pieces hit the stage, and guests quickly took to the dance floor.

4. Pat and Linda Calhoun took a moment to pose for a photo.

5. Ollie Burrell and Howard Luke enjoyed ap-petizers with friends before their meal.

6. Mary Ann Van Note and Bob Van Note joined sev-eral friends to ring in the new year at The Mansion.

7. Band leader Charlie Hinkle played the keyboard for the night’s entertainment, Five Easy Pieces.Photos by Sherri Cullison

OURSIDEOF TOWN

Legacy Fund Celebration of PhilanthropyNov. 11, 2010 at the Ritz Charles

1. (From left) Scott Beck, Hannah Beck, Tony Beck, Shantel Beck, Todd Marschand, Kim (Beck) Marschand, Sonny Beck, Glendia Beck, Chris Beck, Ryan Marschand and Emily Marschand.

2. Josefina Salizar (left), with Scott and Shantel Beck

3. Shelly Bingle-Coffman (left), 4-H Foundation ex-ecutive director, and Pris Gerde, a board member.

Submitted Photos


Tuning SeriesDec. 14, 2010 at The Palladium

1. Guests strolled into the Palladium through the building’s west lobby to experience a performance as part of the Palladium’s “Tuning Series.”

2. Guests had the chance to watch several groups perform at the Palladium throughout December as part of the series.

3. The Carmel Symphony Orchestra performed as part of the series, which helped tune the concert hall before its official grand opening in January.

Photos by Sherri Cullison


February & March

Compiled by Amy NormanPalladium photo courtesy of Kevin Raber

Calendar of Events


THROUGH FEBRUARYThe Children’s Museum of Indianapolis will exhibit the world’s most popular doll and everyone’s favorite fashionista with “Barbie: The Fashion Experience.” All ages can enjoy this hands-on exhib-it in which you take your designs from the workroom to the runway, go backstage with Barbie and see her most famous looks from 50 years of fashion modeled by Barbie herself, as well as life-size designs by New York designers, including Betsey Johnson and Nicole Miller. Barbie has unique inter-generational appeal, and families also will have opportuni-ties to share Barbie memories and learn about collecting. Information: www.childrensmuseum.org.

FEBRUARYThe Belfry Theatre will perform “Don’t Talk to the Actors.” The show is about a fledgling playwright and his fiancee who are suddenly swept up in the whirl-wind of New York’s theater scene when the playwright’s autobiographical play is optioned for Broadway. Time: 8 p.m. Fridays and Saturdays; 2 p.m. Sundays. Dates: Fridays through Sundays, Feb. 11 to 27. Cost: $15 adults; $12 children 12 and younger. Location: The Belfry Theatre, 10690 Greenfield Ave., Noblesville. Information: (317) 773-1085 or www.thebelfrytheatre.com.

THURSDAYS TO SUNDAYS IN FEBRUARY; WEDNESDAYS TO SUNDAYS IN MARCHJoin in preparing, serving and enjoying a 19th-century candlelight feast at Conner Prairie. Reservations are required. Recommended for ages 10 and older. Time: 6 to 9 p.m. Cost: $50 per person for members; $55 per person for non-members. Location: Conner Prairie, 13400 Allisonville Road, Fishers. Information

and reservations: (317) 776-6006 or www.connerprairie.org.

SATURDAYSThe Hedgehog Music Showcase Radio Revue takes you on a trip back to the 1920s, ’30s and ’40s. The revue takes the form of a live radio show featuring music from the era. Concessions are available. Cost: $5 per per-son. Time: 8 p.m. Saturdays. Location: 101 W. Main St., Arcadia. Informa-tion: (317) 984-3560 or www.arcadiainarts.com.

SATURDAYS IN FEBRUARY AND MARCHStop by the Traders Point Green Market, which is dedicated solely to organical-

ly produced foods. Time: 9 a.m. to noon. Location: Traders Point Creamery, 9101 Moore Road, Zionsville. Information: (317) 733-1700 or www.traderspointcreamery.com.

FEB. 2Visit the Cool Creek Nature Center at 3 p.m. to celebrate Groundhog Day. Learn cultural history, folklore and natural history about this rodent that has earned its own holiday. Due to hibernation, no actual groundhogs will be in attendance. Location: Cool Creek Nature Center, 2000-1 E. 151st St., Carmel. Information: Hamilton County Parks and Recreation, (317) 774-2500; [email protected] or www.myhamiltoncountyparks.com.

FEB. 5Find crafts, art, gifts, gourmet foods and more from local vendors at the Hamilton County Marketplace. Select vendors from Indiana’s festivals, art and craft shows and farmers markets are available. Location: 2003 Pleasant St., 4-H Fairgrounds, Noblesville. Hours: 9 a.m. to 4 p.m. Cost: $1; children 12 and younger are free. Proceeds are given to a different Hamilton County nonprofit each month. Information: (317) 501-0862; [email protected]; hamiltoncountymarketplace.com.

Photo courtesy of Mattel


FEB. 5Join Ronald Weiss and amateur astronomer Dan Malone to learn about and attempt to view stars, planets, constellations, satellites and deep sky objects. In the event that the sky is cloudy, an indoor astronomy program is planned. Weiss is an adjunct professor of astronomy and earth science for Vincennes University. Location: Taylor Center of Natural History, 12308 Strawtown Ave., Noblesville. Time: 6 p.m. Ages: Adults and fami-lies with school-age children. Information: (317) 984-5556; [email protected]; www.myhamiltoncountyparks.com.

Come enjoy contemporary, traditional and sacred gospel at the 23rd annual Gospel Fest. Time: 7 p.m. Tickets: $30. Location: Clowes Memorial Hall, 4602 Sunset Ave., Indianapolis. Information: (317) 940-6444 or www.cloweshall.org.

“Girls Night: The Musical” is a touching and hi-larious “tell-it-like-it-is” look at the lives of a group of female friends. Times: 2 and 8 p.m. Tickets: $52. Location: Murat Theatre at Old National Centre, 502 N. New Jersey St., Indianapolis. Information: (317) 231-0000.

FEB. 9Fathers and daughters are invited to the Father Daughter Sweetheart Dance for an evening of fun and dancing, sponsored by Fishers Parks and Recreation and The Mansion at Oak Hill. A pho-tographer will be available at an additional cost. For girls 5 to 12 years and their fathers. Time: 7 p.m. Attire: Semi-formal dress. Cost: $8 per person for residents; $12 per person for nonresidents. Lo-cation: The Mansion at Oak Hill, 5801 E. 116th St., Carmel. Information: (317) 595-3150, [email protected] or www.fishers.in.us./parks.

FEB. 11-13Enjoy Ashley Brown’s Broadway when she visits the Indianapolis Symphony Orchestra. Brown is the star of Broadway’s “Mary Poppins” and “Beauty and the Beast.” She is a member of Broadway’s newest generation of leading ladies. Show times: 11 a.m. and 8 p.m. Feb. 11, 8 p.m. Feb. 12 and 3 p.m. Feb. 13 Tickets: $28 to $75. Location: Hilbert Circle Theatre, 45 Monument Circle, Indianapolis. Information: (317) 639-4300 or www.indianapolissymphony.org.

FEB. 12Frugal and fancy quilting traditions merged in the New World when the formal needlework tradi-tion of the European elite met the more informal Scots-Irish tradition of scrap and strip quilts. See quilts from the Indiana State Museum’s collection that are reflections of both aspects of this craft in the exhibit “Frugal & Fancy: Indiana Quilts.” Exhibit runs through July. Location: Indiana State Museum, 650 W. Washington St., Indianapolis. In-formation: (317) 232-1637 or indianamuseum.org.

From the first arrival of African slaves in North America, the interaction between people of Afri-can and American Indian heritage has been a

FEB. 11-27 Celebrate in south-of-the-border style when Gregory Hancock Dance Theatre (GHDT)

presents “FIESTA.” Performances on Feb. 11, 12, 18, 19, 25 & 26 start at 7 p.m.; on Feb. 13, 20 & 27 at 3 p.m. Tickets cost $35 (includes concert, light snacks and beverages); reservations are required and non-transferable. Location: Academy of GHDT, 329 Gradle Drive, Carmel.

Information: (317) 844-2660.

Photo courtesy of GHDT

FEB. 5Dora and Diego — Let’s Explore stops at The Children’s Museum of

Indianapolis. Young children will play along as they join an adventure and learn how to solve problems, be a good friend,

and care for animals and the environment. Location: 3000 N. Meridian St., Indianapo-

lis. Information: (317) 334-3322 or www.childrensmuseum.org.

Artwork courtesy ofNickelodeon Kids and Family


(Cont. from pg. 124)combined story of conflict, cooperation, cultural destruction and survival. The Eiteljorg has part-nered with the Smithsonian’s National Museum of the American Indian to bring the exhibit, “Red/Black: Related Through History.” The exhibit runs through Aug. 7. Location: Eiteljorg Museum, 500 W. Washington St., Indianapolis. Information: (317) 636-9378 or www.eiteljorg.org.

The Indiana Wing of the Commemorative Air Force will host its annual St. Valentine’s Evening Gala in the spirit of a 1940s-era USO gala. The gala begins at 6 p.m. at Indianapolis Executive Airport. Proceeds will benefit the Indiana Wing of the CAF. Location: 11329 E. State Road 32, Zionsville. Cost: $75 per couple or $40 per person, which includes fine dining catered by MBP Distinctive Catering and dancing to the swing and big band music of the Starlighters. Attire: Uniforms or civilian dress from the era are welcome as well as modern cocktail attire or dress uniforms. Advance tickets required. Information: (317) 769-4487 or www.indianawingcaf.org/hangardance.htm.

The Carmel Symphony will perform “A Musi-cal Housewarming,” featuring pianist Di Wu, winner of the Van Cliburn International Piano Competition in 2009. This will be the sympho-ny’s inaugural performance in the Palladium. Following the concert help the symphony cel-ebrate its 35th anniversary. Time: 7:30 p.m. Tick-ets: $15 to $40. Location: The Palladium at the

Center for the Performing Arts, 335 W. City Cen-ter Drive, Carmel. Information: (317) 843-3800 or www.carmelsymphony.org.

FEB. 12Enjoy an acoustic evening with Lyle Lovett and John Hiatt. Time: 7:30 p.m. Tickets: $41.50 to $101.50. Location: Murat Theatre at Old National Centre, 502 N. New Jersey St., Indianapolis. Infor-mation: (317) 231-0000.

FEB. 14Treat your sweetheart to a wine tasting as well as five courses of a chef’s creations at the Sweet-heart Wine Dinner at Woodys Library Restaurant. Cost: $65 per person. Reservations required. Loca-tion: 40 E. Main St., Carmel. Information: (317) 573-4444 or www.woodyscarmel.com.

FEB. 17George Strait and Reba McEntire with Lee Ann Womack bring their tour to Conseco Fieldhouse. Time: 7 p.m. Tickets: $51.70 to $104.45. Location: 125 S. Pennsylvania St., Indianapolis. Information: (317) 917-2727 or www.consecofieldhouse.com.

FEB. 19Get a team together and come out to play soft-ball in the snow during the first Fishers Snowball Softball Tournament. Games start at 9 a.m. Reg-ister by Feb. 12. Cost: $125 per team. Information: (317) 595-3150 or www.fishers.in.us./parks.

Head out to the Richey Woods Nature Preserve and learn about maple syrup. Time: 3 p.m. Cost: $4 per Fishers resident; $6 per nonresident; children younger than 3 free. Location: 10410 Hague Road, Fishers. Information: (317) 595-3150 or fishers.in.us./parks.

Grammy-winning a cappella group Take 6 and four-time Grammy winner Yolanda Adams per-form together, along with the winner of the local gospel choir competition in The Cen-ter for Performing Arts’ Jazz Series kickoff. Time: 8 p.m. Tickets: $20 to $65. Location: The Palladium, 335 W. City Center Drive, Carmel. In-formation: (317) 843-3800 or www.thecenterfortheperformingarts.org.

It’s an evening of unforgettable vocal jazz when The Manhattan Transfer and John Pizzarelli perform at Clowes Memorial Hall. Time: 8 p.m. Tickets: $30 to $40. Location: 4602 Sunset Ave., Indianapolis. Information: (317) 940-6444 or www.cloweshall.org.

FEB. 25Kids, grab your favorite blanket and bring an adult for “Comfy, Cozy, Cuddly Quilts.” Kids will make a cozy quilt square. Times: 9:30 to 11 a.m. and 12:30 to 2 p.m. Cost: $11 for member youths; $12 for nonmember youths. Location: Conner Prairie, 13400 Allisonville Road, Fishers. Information: (317) 776-6006 or www.connerprairie.org.

FEB. 12Take a wintry stroll on the trails at 1 p.m. at Strawtown Kotweewi Park and look for animal tracks. In the event of bad weather

or no snow, activities will be moved indoors. Location: 122308 Strawtown Ave.,

Noblesville. Information: (317) 984-5556 or [email protected] or

myhamiltoncountyparks.com.

FEB. 17Enjoy the beautiful sounds of sarah mclachlan. Time: 7:30 p.m. Tickets: $44.70 to $101.50. Location: Murat

Theatre at Old National Centre, 502 N. New Jersey St., Indianapolis.Information: (317) 231-0000.

Photo courtesy of RCA Music Group


FEB. 25-27Make your preschooler’s day by heading out to “Sesame Street Live: 123 Imagine with Elmo & Friends.” Time: 10:30 a.m. and 7 p.m. Feb. 25 and 26; 1 and 4:30 p.m. Feb. 27 Tickets: $22.50 to $71.50. Location: Murat Theatre at Old National Centre, 502 N. New Jersey St., Indianapolis. Infor-mation: (317) 231-0000.

FEB. 26Enjoy pancakes over a campfire when you prac-tice the art of campfire cooking. Each session feeds up to six people. All cooking utensils, food and recipes will be provided. Cost is per session and includes food for one to six participants. Cost: $42 per Fishers resident group of up to six people; $63 per nonresident group up to six people. Location: Richey Woods Nature Preserve, 10410 Hague Road, Fishers. Information: (317) 595-3150 or fishers.in.us/parks.

MARCHMARCH 2Michael Flatley’s “Lord of the Dance” is a mes-merizing blend of traditional and modern Celtic music and dance. Time: 7:30 p.m. Tickets: $36 to $56. Location: Clowes Memorial Hall, 4602 Sunset Ave., Indianapolis. Information: (317) 940-6444 or www.cloweshall.org.

MARCH 3-6Indianapolis plays host to the 2011 Big Ten Women’s Basketball Tournament. Tickets: $12 to $16 for single session; $45 to $65 for all-session pass. Location: Conseco Fieldhouse, 125 S. Penn-sylvania St., Indianapolis. Information: (317) 917-2727 or www.consecofieldhouse.com.

MARCH 4Get ready for a night of family fun at the seventh an-nual Spring Family Game Night, a free event spon-

sored by Fishers Parks and Recreation. Snacks and games will be provided. Time: 6 p.m. Location: New Britton Elementary School, 8660 E. 131st St., Fishers. In-formation: (317) 595-3150 or www.fishers.in.us/parks.

James Taylor brings his sweet sound to the Murat stage. Time: 8 p.m. Tickets: $81.75 to $103.50. Location: Murat Theatre at Old Nation-al Centre, 502 N. New Jersey St., Indianapolis. Information: (317) 231-0000.

MARCH 5The world-famous Vienna Boys Choir will perform at The Palladium, 335 W. City Center Drive, Carmel. Time: 7 p.m. Tickets: $15 to $80. Information: (317) 843-3800 or www.thecenterfortheperformingarts.org.

MARCH 6Head out to the Richey Woods Nature Preserve and learn about maple syrup. Time: 1 p.m. Cost: $4 per Fishers resident; $6 per nonresident; children younger than 3 free. Location: 10410 Hague Road, Fishers. Information: (317) 595-3150 or fishers.in.us./parks.

Why settle for hot dogs over the campfire when you can bring Mardi Gras madness to the great outdoors? Learn to prepare vegetable jamba-laya and your own version of beignets for dessert. Each session feeds up to six people. All cooking utensils, food and recipes will be provided. Cost is per session and includes food for one to six partic-ipants. Cost: $42 per Fishers resident group of up to six people; $63 per nonresident group up to six people. Location: Richey Woods Nature Preserve,

10410 Hague Road, Fishers. Time: 3 p.m. Informa-tion: (317) 595-3150 or fishers.in.us/parks.

If you’re a Pink Floyd fan, you don’t want to miss “The Pink Floyd Experience,” which brings the music of one of the most influen-tial rock bands of all time back to the stage. Time: 7:30 p.m. Tickets: $32.50 to $79.75. Lo-cation: Murat Theatre at Old National Centre, 502 N. New Jersey St., Indianapolis. Informa-tion: (317) 231-0000.

MARCH 8Dance to the music of Bon Jovi and Journey during the “Totally Awesome ’80s Party” for moms and their sons, ages 5 to 12. Time: 7 p.m. Location: Billeric-ay Park. Information: (317) 595-3150, [email protected] or www.fishers.in.us/parks.

MARCH 10-13Indianapolis plays host to the 2011 Men’s Big Ten Tournament. Tickets: $165 to $300 for all-session pass. Location: 125 S. Pennsylvania St., In-dianapolis. Information: (317) 917-2727 or www.consecofieldhouse.com.

MARCH 11Don’t miss Camerata Ireland’s vibrant and elec-trifying performance. Time: 8 p.m. Tickets: $15 to $80. Location: The Palladium, 335 W. City Center Drive, Carmel. Information: (317) 843-3800 or www.thecenterfortheperformingarts.org.

MARCH 12Meet dealers directly to buy or sell items and negoti-ate prices during “Deal with the Dealer Day” at Car-mel Old Town Antique Mall. Get your items appraised for free with a three-item limit. No guns, stamps or coins, please. Time: 11 a.m. Information: (317) 566-1908 or www.carmeloldtownantiquemall.com.

Don’t miss the 2011 American Cancer Society Discovery Ball, which will feature a VIP reception,

MARCH 10Get ready for spring and get your garden-

ing questions answered at the Westfield in Bloom floral and veggie gardening workshop.

Participants will receive handouts and free vegetable seed packets to help with their

gardens. Time: 7 p.m. Location: City Service Center, 2728 E. 171st St., Westfield. Cost: Free.

Information: (317) 804-3184 or www.westfield.in.gov/parks.


MARCH 12The second annual “Wedding Belles,”

featuring florists, caterers, dress boutiques, musicians and more, will begin at 1 p.m.

Location: Historic Ambassador House and Heritage Gardens. Information:

(317) 845-4265 or www.ambassadorhouse.org.

elegant dinner, silent auction, entertainment and a high energy late-night party. Proceeds from the ball support the mission of the American Cancer Society, including cancer research being conduct-ed at four Indiana institutions and community programs. Time: 6 p.m. Tickets: $200 per person. If you would like to attend only the late-night party, tickets cost $50 per person, which includes des-sert, drinks and dancing. The party begins at 9:30 p.m. Location: JW Marriott Hotel, 10 S. West St., Indianapolis. Information: (317) 344-7817 or www.indydiscoveryball.org.

Enjoy “Gold-Silver-Bronze,” featuring the med-alists from the International Violin Competition of Indianapolis. Time: 7:30 p.m. Cost: $15 to $40. Location: The Palladium, 335 W. City Center Drive, Carmel. Information: (317) 844-9717 or www.carmelsymphony.org.

The Monster Energy Supercross lights up Lucas

Oil Stadium. Time: 7 p.m. Tickets: $10 to $75. Loca-tion: 500 S. Capitol Ave., Indianapolis. Information: (317) 239-5151.

MARCH 12 AND 13Hamilton Southeastern art teachers present the annual District Wide Art Show from 2 to 5 p.m. at Fishers High School. The free event will feature a wide variety of 2-D and 3-D art work, live music, face painting and performing artists. Location: 13000 Promise Road. Information: (317) 594-4190.

MARCH 13Don’t miss Je’Caryous Johnson’s “Cheaper to Keep Her,” a tale of a married couple who call it quits. Af-ter the judge gives everything to his wife, the main character is left with nothing but the thought that it would have been cheaper to keep her. Time: 3:30 and 7:30 p.m. Tickets: $64.45. Location: Murat The-atre at Old National Centre, 502 N. New Jersey St., Indianapolis. Information: (317) 231-0000.

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MARCH 19Join wine enthusiasts from around the state for the Elegant Vintages 13th annual International Wine Auction benefiting the Indianapolis Zoo. Enjoy a multicourse gourmet dinner, live enter-tainment and an incredible assortment of fine and rare wines for auction. Time: 6 p.m. Tickets: Starting at $150. Location: Conrad Hotel, 50 W. Washington St., Indianapolis. Information: (317) 630-2001 or www.indyzoo.com.


MARCH 16The impeccable precision and sensuality of the tango will be on display when Tango Buenes Ai-res performs its authentic and uncompromising interpretations of Argentina’s national art form. Time: 7:30 p.m. Tickets: $15 to $55. Location: The Palladium, 335 W. City Center Drive, Carmel. Information: (317) 843-3800 or www.thecenterfortheperformingarts.org.

MARCH 19Find crafts, art, gifts, gourmet foods and more from local vendors at the Hamilton County Mar-ketplace. Select vendors from Indiana’s festivals, art and craft shows and farmers markets are avail-able. Location: 2003 Pleasant St., 4-H Fairgrounds, Noblesville. Hours: 9 a.m. to 4 p.m. Cost: $1; chil-dren 12 and younger are free. Proceeds are given to a different Hamilton County nonprofit each month. Information: (317) 501-0862; [email protected]; www.hamiltoncountymarketplace.com.

MARCH 22-27Take a trip to a simpler time of poodle skirts, drive-ins and T-birds when “Grease” hits the Clowes Memorial Hall stage. Times vary. Tickets: $22 to $69. Location: 4602 Sunset Ave., Indianapolis. In-formation: (317) 940-6444 or www.cloweshall.org.

MARCH 23Country music star Vince Gill performs. Time: 7:30 p.m. Tickets: $70. Location: The Palladium, 335 W. City Center Drive, Carmel. Information: (317) 843-3800 or www.thecenterfortheperformingarts.org.

MARCH 26Four-time Grammy winner Dianne Reeves and two-time Grammy winner Jane Monheit join forces with 16-year-old phenomenon Nikki Yanof-sky. Time: 8 p.m. Tickets: $20 to $65. Location: The Palladium, 335 W. City Center Drive, Carmel. Infor-mation: (317) 843-3800 or www.thecenterfortheperformingarts.org.

MARCH 20Spend an evening with marvin

hamlisch, a Broadway legend and an American icon whose genius,

warmth, charm and wit make him one of the most popular and beloved entertainers of our time. Time: 7 p.m.

Tickets: $20 to $70. Location: The Palla-dium, 335 W. City Center Drive, Carmel.

Information: (317) 843-3800 or www.thecenterforperformingarts.org.

Photo courtesy of Marvin Hamlisch, Inc.

MARCH 27“WWE Road to Wrestlemania” stops at Conseco Fieldhouse in Indianapolis. Time: 5 p.m. Tickets: $15 to $65. Location: 125 S. Pennsylvania St., In-dianapolis. Information: (317) 917-2727 or www.consecofieldhouse.com.

MARCH 29-APRIL 3The second greatest spectacle in racing returns to the Indiana State Museum. Race your derby cars on the tallest, longest and fastest Pinewood Derby track. Location: 650 W. Washington St., In-dianapolis. Information: (317) 232-1637 or www.indianamuseum.org.

MARCH 29-30“Madagascar Live” stops in Indianapolis for three shows. Time: 7 p.m. March 29; 2 and 7 p.m. March 30. Tickets: $23 to $44. Location: Murat Theatre at Old National Centre, 502 N. New Jersey St., India-napolis. Information: (317) 231-0000.

MARCH 31Disney’s Imagination Movers bring their “In a Big Warehouse” tour to Clowes Memorial Hall. Time:

7 p.m. Tickets: $36.45 to $49.75. Location: 4602 Sunset Ave., Indianapolis. (317) 940-9697 or www.cloweshall.org.

Dennis DeYoung, former member of Styx, and a full rock band perform with the Indianapolis Symphony Orchestra. Time: 7:30 p.m. Tickets: $34 to $69. Location: Hilbert Circle Theatre, 45 Monu-ment Circle, Indianapolis. Information: (317) 639-4300 or www.indianapolissymphony.org. o

MARCH 18Experience nature at night as you learn

about opossums. Time: 7 p.m. Cost: $4 per Fishers resident; $6 per nonresident.

Children 3 and younger free. Location: Ritchey Woods Nature Preserve, 10410 Hague Road,

Fishers. Information: (317) 595-3150 or www.fishers.in.us/parks.

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