Going Out

Recipes

Paula's on Main's Classic Shrimp Scampi

Serves 2-3 as entree

4 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter
1 tablespoon finely minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
¼ teaspoon ground black pepper
¾ to 1 pound wild shrimp (peeled and deveined)
½ cup shrimp broth (chicken broth can be substituted)
½ cup dry white wine
¼ teaspoon kosher salt

A Taste

It's the fish

And it's Paula herself

By Connie Haas Zuber

Paula's on Main welcomes spring with a fun new menu.

Recipes

Bravas' Homemade Peanut Butter

Makes 1 pound

16 ounces raw Spanish peanuts (shelled)
2 tablespoons honey (or more to taste)
1-2 tablespoons kosher salt (to taste)
3 tablespoons peanut oil

A Taste

Bold new world

Bravas finds a home on Fairfield

By Bonnie Blackburn

Bravas warms up with burgers.

Recipes

Andy's Chicken Corn Chowder

Serves 8-10

½ pound unsalted butter
¾ cup flour
1 tablespoon minced garlic
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
2 quarts chicken stock
1 quart heavy cream
3 cups corn
1 jalapeño, deseeded and diced 
3 large russet potatoes, diced
4-6 boneless chicken breasts, diced
1 teaspoon fresh dill, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
Sliced green onion (optional)
Dash paprika (optional)

A Taste

Old building, fresh flavor

Central City Café goes for urban feel

By Bonnie Blackburn

Hip, new Central City Café

Recipes

Richard's Bakery and Big Apple Pizza's Sugar Cookies

Makes 1 dozen cookies

4 ounces margarine 
5 ounces shortening 
8 ounces granulated sugar 
1 large egg
2 teaspoons vanilla extract
1 pound plus 4 ounces all-purpose flour
1 teaspoon baking power
1 teaspoon baking soda

A Taste

A 'bakearizza' on Wells

Big Apple Pizza brings New York pizza to Richard's Bakery

By Bonnie Blackburn

Those seeking authentic New York-style pizza should head to Wells Street's Big Apple Pizza.

Recipes

Hideout 125's Lamb Pasta

Serves 2

6 ounces shredded braised lamb (find the recipe on fortwaynemonthly.com)
3 cups cooked pasta (gemelli or cavatelli preferred)
½ cup wild mushrooms
1 cup reserved cooking liquid from the braised lamb
½ cup butternut squash, medium diced
½ cup julienned red onion
2 tablespoons fresh mint chiffonade
¼ cup crumbled feta
2 tablespoons olive oil
3 tablespoons mascarpone
Salt and pepper to taste

A Taste

At the Hideout

Food, drink and hospitality — no secrecy needed

By Connie Haas Zuber

We're all hiding out together at Hideout 125.

Recipes

Black Canyon's Pork Rack

Serves 4

8 bone pork rack 
1/3 cup melted butter

Seasoning
2 tablespoons kosher salt
1 tablespoons black pepper
1 teaspoons cinnamon 

Pork Brine
8 bone pork rack
1 gallon water
5 cloves of peeled garlic roughly chopped
1/3 cup brown sugar
1/4 cup Kosher salt
3 bay leaves

A Taste

High-end dream

Black Canyon offers a new northwest dining option

By Bonnie Blackburn

A decade-long partnership in one restaurant led to the founding of two men's dreams of an upscale restaurant on the city's northwest side. The result? Black Canyon.

Recipes

TW Fable's Cali Cobb Salad

Serves 4

20 cups leaf romaine lettuce, torn
1½ cups bleu cheese dressing
2 cups halved grape tomatoes
2 cups diced red onion
4 boiled eggs, chopped
2 avocados, sliced into bite-sized pieces
12 slices cooked bacon, crumbled
1 cup bleu cheese crumbles

A Taste

A welcoming story

With fine Midwest food

By Bonnie Blackburn

The drive to Bluffton is not only pretty and easy, it's rewarding with farm-to-fork dining at TW Fable.

Recipes

Mockingbird Kitchens' Kale Pesto

Makes 6-8 cups

4 cups blanched kale
½ cup roasted garlic
1 cup Parmesan cheese (shredded)
1 cup sliced almonds
1 tablespoon Kosher salt
2 teaspoon black pepper
1 cup vegetable oil
1 cup olive oil