Sixty-three percent of all New  Year’s resolutions made?  “I want to lose weight.” The number one thing heard from

Gary Reiter of Chatham Arch would head to Maxine’s Chicken and Waffles for his last meal before the diet: Smothered Chicken.

friends, family members and co-workers on Jan. 2? “I can’t eat that. I’m on a diet.” Yes, I meant Jan. 2. Most people are still involved with holiday and football parties Jan. 1.

As a dietitian, I find these “lose weight” resolutions ridiculous because they are so vague. Successful resolutions are smart: specific, measurable, achievable, realistic, and time-oriented. How are you going to achieve some weight loss? What behaviors will you be modifying, adding or subtracting that impact personal eating choices and weight level? How much weight and by what date?

Actually, I refudiate (New Oxford American Dictionary’s 2010 word of the year) the entire concept of “going on a diet.” Going on something means you’ll eventually come off. Diets don’t last. Positive life-long habits do. Unwavering austerity (Merriam-Webster’s 2010 word of the year) is not necessary with these positive habits – just discipline and learning to deal with occasional setbacks.

Enough with this dietitian diatribe. Let’s have some fun with nom noms (one of the top ten finalists for word of year by New Oxford American Dictionary). Nom noms (plural noun) means delicious food – as originated by Sesame Street’s Cookie Monster.

Join me as I ponder your “Last Meal” choices, also known as what you’d eat before “going on a diet.” Who knows? Maybe someone will retweet this, or even better,        produce a webisode (both on that top ten finalists list.)

Andy Kienle of Cottage Home: I would go for a meal at one of my two favorite places, Recess or R Bistro.  Since the

For many, fried chicken is the final indulgence before the diet begins. This order comes from Maxine’s Chicken & Waffles, complete with candied sweet potatoes and collard greens.

menus there change daily and weekly, respectively, I’d probably wait for an especially decadent and indulgent menu and then start my diet the next day.  So my final meal would probably be something like Shibumi oysters with cucumbers, jalapenos, scallions and dashi, Red Snapper with white beans, nicoise olives, arugula and roasted tomatoes, Fischer Farms hanger steak with crème fraiche and chive baked potato and garlic roasted haricot verts, and finally milk chocolate valpolicella pot de creme at Recess; or, at R Bistro, Wild Boar sausage with cranberry relish, New York strip steak with dauphinoise potatoes and sautéed kale, and finally pecan cranberry tart.

KIM: I hope you will go to both of your favorite places, Andy. This is not a time to pick sides. Maximum satisfaction and satiety is the goal because restriction and deprivation only sets you up for overeating and excess calories. And besides, you seem to like indulging in mostly non-fried, naturally nutrient-rich foods, from fish and beans to kale and cranberries. I’m giving you bonus points for your choices because you have two beef selections and beef/steak is my #1 all-time favorite food. Did you know that New York strip steak qualifies as one of the 29 lean cuts of beef? Only 6 grams fat in a 3-ounce cooked portion.

Monica Bopp of The Old Northside: Definitely Grandma Such’s chicken and dumplings, mashed potatoes, homemade white bread, and her pineapple upside down cake for dessert.  Nothing like carbohydrate-filled comfort food.

KIM: Totally agree Monica. Nothing comes close to the comfort of not one, but four white refined carbohydrate choices: batter on fried chicken, dumplings, homemade bread and pineapple upside down cake. I trust you’ll slather that homemade white bread with lots of real butter – maybe even some homemade strawberry jam? No matter how

When the diet looms, Fred Hash of Lockerbie Square turns his thoughts to the grouper filets at The Front Page Sports Bar & Grill. This order features onion petals for added indulgence.

you top that bread, I’m sure you’ll find comfort knowing those mashed potatoes and pineapple slices are filled with immune-boosting vitamin C.

Jennifer Dennis of Fletcher Place (and manager of Global Gifts): If I were going to start a diet tomorrow, I would have to indulge and have the garlic cheese fries, onion rings and the mushroom fries at Chatham Tap as my last “meal”. Nicely complimented with a Sun King Wee Mac of course!

KIM: Triple fried satisfaction, Jennifer, and a dose of calcium from the cheese, not to mention heart-healthy antioxidants from the onions and cancer-fighting phytonutrients in the mushrooms. Of course these nutrient-rich benefits may be negated with all the artery-clogging fried fat calories, but no worries. This is a one-time event, right? And since fat takes longer to digest than protein or carbohydrate, you’ll be tasting/burping these satisfying choices for hours to come.

Blake Jeffery of Chatham Arch: A challenging question but an easy answer although logistics may be a problem – a cup of Ralph’s Great Divide Hot Pot Aug, followed by the 45 Degree salad at 45 Degrees, moving on to a Capital Grille Kona Crusted Steak with a side of Agio’s spaghetti & marinara, quickly followed by a heaping plate of warm Long’s glazed donuts.  That would be worth a month of dieting.

KIM: Never ever let logistics keep you from eating your favorite Downtown foods! Allow me to suggest a satisfying

Jamison Hutchins of Holy Cross would dive into a large Genova pizza at Bazbeaux, with extra goat cheese, before heading off to the Flying Cupcake for a “birthday cake” cupcake

solution. You live fairly close to me in Chatham Arch, so I know you can walk down to Ralph’s, then back up to 45 Degrees for that veggie-rich salad. Head home to bundle up in additional layers if necessary at this point. Resist the urge to hop in the car and drive downtown. You can take a nap, but don’t drive. Walk to Capital Grille, enjoy the heart-healthy fish, and walk back to Agio. Fill up on carb-rich spaghetti and marinara – you’ll need to replenish carbs after all that exercise. Now you can hop in the car and head to Long’s for glazed donuts. Notice the “s” on donuts. You’ve earned them. Oh and pick up my favorite – white cream-filled chocolate-topped yeast donuts.

Gary Pike of Chatham Arch: Since I started a diet recently and have stopped eating pasta, my last meal would be the bow-tie pasta with chicken, spinach and mushrooms from Agio.

KIM: Gary, if this article had come out before you started dieting, you would have known better than to completely avoid eating pasta, apparently one of your favorite foods. Your dish is so nutrient-rich, too, with the lean chicken, spinach and mushrooms. Would you be interested in whole-wheat pasta or those 50-percent white/50-percent whole-grain blends? Compared to white pasta, they’re a lot more filling, so you might get by with a smaller portion!

Julie Rhodes of Cottage Home: My last meal would consist of Samosas, Nav Rattan Curry and Naan Bread from India Garden and chai tea for dinner, and a stop by Best Chocolate in Town for some gelato and truffles for dessert. There is nothing quite as delicious and comforting on a cold winter night that Nav Rattan Curry drizzled over basmati rice, with just enough spice level (mine is a #3 on a scale from 1 to 10) to cause a slight burning in your mouth, just before dousing the fire with some warm, fresh naan bread fresh out of the clay oven. To top off the evening, I would stop by Best Chocolate in Town for some gelato and mint/dark chocolate truffles for dessert.  Mmmmmmm!

Cottage Home resident Julie Rhodes would head straight to India Garden for her last indulgence before the diet. Her favorites are Nav Rattan Curry, Samosas and Naan bread, all part of this spread whichalso includes Palak Paneer, Chicken Tikka Masala and rice.

KIM: Mmmmmmm for sure, Julie, but why so wimpy on the spice scale? Come on, be brave and go for the gusto during this last indulgent meal. Try #4 at least. If I tell you the more spices, the more antioxidants, would that convince you to go even higher, say, #7? Turmeric is the deeply-hued spice in yellow curry powder than provides a concentrated source of antioxidants that may help fight cancer and Alzheimer’s disease. One teaspoon of curry powder has as many antioxidants as a half-cup of red grapes. Since you’re ordering “higher-in-heart-healthy antioxidants” dark chocolate truffles at Best Chocolate in Town instead of milk chocolate, I assume you’re very health conscious.

Jamison Hutchins of Holy Cross: Appetizer – Veggie Montauks from Chatham Tap; main course – large Genova pizza with extra goat cheese from Bazbeaux; dessert – a “birthday cake” cupcake from the Flying Cupcake; and as always – a pint or two of Osiris from Sun King.

KIM: Way to go, Jamison! I love extra cheese on my pizzas, too. You can definitely afford these extra fat calories since I know you’ll be biking from place to place, right? You won’t be consuming as many fat calories as most of us omnivores, though, since those vegetarian Montauks are sans bacon. Are you sure they taste as good with Portobello mushrooms instead of bacon?? Nonetheless, Happy birthday cupcake to you! Extra icing on that cupcake by any chance?

Bob Small of Lockerbie Square: Starter:  Makers Mark Manhattan on the rocks; then an Asian Lettuce Wrap of the PF Chang’s variety, New England Clam Chowder, Caesar salad with anchovies, deep-fried oysters, fried potato chips and roasted asparagus. For dessert:  A Makers Mark Manhattan on the rocks.

KIM: Bob, I’m giving you the award for “Most Unusual Last Meal Variety.” Really though, it’s just a nice way of saying “what a hodge-podge of choices!” You’re quite the culinary globe-trotter, too, with Asian wraps, all-American clam chowder, potato chips and Kentucky bourbon and Mediterranean Caesar salad. Wow, a triple-dose of heart-healthy fish with oysters, clams and anchovies. Let’s just overlook the salt/fried/cream aspect and savor the potato and asparagus nutrients and fiber.

Jared Carter of Windsor Park: There’s no question.  It would be a junk-food farewell. I would drive all the way up to Lafayette to Mary Lou’s Donuts at 1830 S. Fourth St. and pick up a half dozen of their chocolate doughnuts.  They’re simply the best.  Since gas is currently at a premium, I might have to settle for a box of powdered yeast doughnuts from Long’s Bakery at 1453 N. Tremont St. on Indy’s Near Westside.

KIM: No settling, Jared! By now you’ve learned that unless you satisfy yourself with what you really want, you may end up overeating. So just work both into your day. Drive to Lafayette early morning and come back for a late afternoon snack at Long’s. You might want to call Blake before heading to Long’s though – at least one of you could save gas money while over-indulging.

Gary Reiter of Chatham Arch: My last meal would be at Maxine’s Chicken and Waffles. I would order the Smothered Chicken. First, Maxine’s covers the plate in home-made mashed potatoes.  Second, they drop two huge pan fried chicken breasts on the mashed potatoes.  Finally, they smother the plate in chicken gravy that is seasoned to perfection.  Even better, the meal comes with sides.  I would choose fried green tomatoes, coleslaw and fried corn.  If that isn’t enough, the great servers bring out corn bread and apple butter that makes you drool. Literally, there will be spit leaking out of your mouth when the cornbread is placed on the table.  People are available to carry you out of the restaurant after this meal.

KIM: You just go ahead and drool and spit all you want, Gary. This is YOUR special indulgence. Just try not to spit too far because I may be at a nearby table enjoying fried chicken thighs (I prefer the fattier, more calorie-dense chicken meat as opposed to your leaner chicken breast choice). You get a gold star for your veggie variety – tomatoes rich in Vitamins C and A, cancer-fighting cabbage in coleslaw and better-eye-health corn. Consider adding a piece of Maxine’s homemade apple, peach or berry pie to the mix, though, because apple butter doesn’t count as a fruit serving.

Jill Ditmire of Broad Ripple (and owner of the Mass Ave Wine Shoppe): Take me to Amici’s Restaurant on New York Street for the Chicken Livers sautéed with red onion and Marsala wine. Sumptuous. Silky. I believe in balance and even though I know each bite might wind up on my derriere if I don’t keep up with the exercise plan to balance it out, I love the mix of sultry, creamy, satisfying protein cut with the sweet, tangy acid from the onions and the subtle sweetness of the wine.  Oo la la!! I love it spread on the warm- crispy- outside-tender- inside, Italian bread offered.  Add a bottle of Negroamaro and wake me up when it’s time to not eat/drink this…. as I am sure I will have lost pounds dreaming of it in my sleep!

KIM: Jill, those chicken livers are filled with iron, protein and practically the highest source of vitamin A in our food supply. Highest dietary cholesterol amount, too. But I assume your heart can handle it. Keep up that exercise regime just to be on the safe side, though. Oh, and plenty of red wine.

Sam Crimmins of The Old Northside: Unfortunately my first choice is not a good option. I’d love to have a big ol’ Ethiopian combo, spread out on an enjera at Queen of Sheba, but that’s been closed for years. Next favorite is Santorini, but they burned down, so unless my last meal is after they rebuild I’d still be out of luck.  I guess I’ll have to go for the Big Burrito at Mexico City Grill, followed by a big ol’ sundae at the South Bend Chocolate Cafe on the Circle for dessert.

KIM: Yes, you’re out of luck with enjera (yeast-risen flat bread traditionally made with teff flour and often with a spongy texture), but you’re in luck with Santorini Greek Kitchen, Sam. They reopened in late December, after you wrote your response to our question. Enjoy high-fiber eggplant dishes, beta-carotene rich spinach dishes – even fat-filled cheeses baked in fat-filled phyllo. You may even want dessert here, too, since they offer pure decadence in layers, i.e., baklava. Yes, in addition to that decadent sundae at South Bend Chocolate Cafe.

Laura Henderson of Cottage Home: I don’t believe in diets, from the perspective of something that you do temporarily to “get back on track” with the weight or health you desire. It is inherently unpleasurable and thus doomed to failure as a way to approach eating in relation to well being. I believe we find more pleasure and thus a path we can follow for the long-haul if we practice eating mindfully every day (without unrelenting pressure to perfect). If you do, try the Chilled Truffle Pie from The Best Chocolate Shop to celebrate the major or minor occasion. Rather than approaching our eating life in a wave of diets in which we sacrifice and endure, simply eat a little more mindfully each day. Soon it will be easy and you’ll find only the occasional waves of belly bloating indulgence breaking in your ocean of good eating. Have grace as you say grace, AND stay mindful. You won’t need the diets.

KIM: I don’t believe in “going on a diet” either, Laura. Yes, failure is inevitable when eating habits aren’t positive, inclusive, pleasurable and moderate. Mindful eating means savoring every bite – no matter what it is – and not forcing yourself to eat foods you don’t like “just because they’re healthy,” like broccoli, oatmeal or salmon. There are hundreds of other fish, vegetable and grain choices to savor. And if Chilled Truffle Pie at Best Chocolate in Town isn’t your thing, then enjoy a salted caramel or wasabi truffle!

Joan Harvey of The Old Northside: My last meal would be dinner at India Garden: Samosa, chicken vindaloo or maybe chicken makhini, garlic naan and then kulfi for dessert.  I love Indian food but I try not to indulge too often in the fried items, the creamy curries or the kulfi!

KIM: You’re such a savvy selector, Joan. You know that on a regular basis, dishes with red-flag menu descriptors like fried and creamy are for occasional, not constant, indulgence. So please enjoy every bite of kufli (milk-based dessert similar to ice cream) and samosas, little fried folded pocket pastries filled with vegetables and/or meat. It’s okay to feel smug while eating those samosas; these traditional ethnic street food snacks are all the rage currently.

Troy Smythe of Holy Cross: A big plate of collard greens, fried okra, fresh corn and tomatoes and a big pan of skillet cornbread with extra sweet iced tea to drink and a peach cobbler for dessert.

KIM: Did you forget to mention “covered with real butter” for that pan of skillet cornbread, Troy? I can’t imagine eating cornbread without copious amounts of butter. Or honey butter. You get a gold star for those collard green – super-food for your eyes, bones, heart, skin and immune system.

David Damin of Holy Cross: Home-baked German chocolate cake and homemade hand-turned ice cream, because I have a sweet tooth whose roots go to my toes.  When I was a kid we had healthy meals that tended to follow a pretty set pattern for the days of the week, especially on Sundays.  But occasionally Dad would throw discipline to the winds and Mom would bake either German chocolate cake or strawberry short cake, if in season, and we would crank out a big batch of homemade ice cream and that would be our dinner (after a healthy breakfast and lunch, of course).

KIM: Whew. Thank goodness for throwing caution to the wind, David! All that set-pattern and strict-structure talk had me worried for a minute….worried that you didn’t ever get to enjoy decadent treats and desserts.  So for this Last Meal, why don’t you indulge every childhood food-favorite memory: the strawberry shortcake (healthy strawberries!) with the German chocolate cake (healthy pecans in that icing) and homemade ice cream (calcium for your bones!)

Tessie Lloyd Jones of Woodruff Place: My last meal before beginning the “Eat Everything, but Reduce the Portion Size Diet” would be at Bazbeaux. This would include a great salad and a wheat crust sausage-mushroom-black olive pizza.

KIM: Kudos, Tessie, for knowing it’s not about giving up specific foods, but about enjoying anything and everything in moderation and sensible portion sizes. So I trust I’ll see you at Bazbeaux occasionally enjoying that fiber-rich salad and whole wheat pizza. I love how you’ve balanced the not so heart-healthy fats in sausage with very heart-healthy fats in olives!

Sharon Gamble of Historic Meridian Park: I have already started, well, not a diet, but a healthier way of eating. That said, if I wanted to do a little pre-diet carb loading, I would head to Maxine’s Chicken & Waffles for the eponymous meal with peach butter and a side of fried green tomatoes slathered with their special sauce. Yum!

KIM: Yum for sure, Sharon! Congratulations on adopting a healthier way of eating and for not calling it a diet. You realize it’s truly a way of eating for the rest of your life. Which means, of course, I’ll see you at Maxine’s from time to time enjoying plenty of peach butter. And we’ll all see our neighbor Gary (Reiter) spitting and drooling.

Joe Valenti and Ron Castor of Holy Cross: Rock Bottom’s Chicken Fried Chicken – try it.

KIM: I think I’d love to try this indulgent choice, Joe and Ron. Hand-battered chicken breasts served over white cheddar mashed potatoes with a side of coleslaw. Fat, fat and more flavorful fat.

Kris Davidson of Arsenal Heights: I would have to stop by Thai Cafe for their Pad Thai, spicy level 4. Their portions are large enough to make three “last meals” out of it.

KIM: Three meals for the price of one! Now that’s budget-friendly dining for sure, Kris. Taking leftovers home is also one of the smartest ways to balance calories wisely while dining out at favorite restaurants.

Deb Cooney of Woodruff Place: My meal would be a few gin and tonics for starters with shrimp cocktail, then a big juicy medium rare steak, prime rib with potatoes. American fries would be good; also a green veggie like Brussels sprouts (won’t find that in a restaurant). With a nice glass of Shiraz. Dessert?? How about a piece of German chocolate cake?

KIM: I hereby designate you the winner of “Opposite Ends of the Nutrition Totem Pole” award, Deb. From shrimp cocktail (extremely low-fat) to prime rib (practically the highest fat cut of beef available). American fries (somewhat a vegetable) to Brussels sprouts (super-food vegetable). Gin and tonic (no health properties per se) to Shiraz (lots of healthful polyphenols.) And yes. Have that piece of cake.

Megan McKinney of Renaissance Place: Well, I guess everyone becomes a resolutionary on Jan. 1, right?   I’d have to say that the last meal I’d request would have to be the Datsa Pizza (with spicy sausage) at Datsa Pizza (in the St. Joseph neighborhood).  What could be a better pig-out than a couple of beers and buttery-crusted, toppings-heaping sinful pizza? Yum.

KIM: I think you’ll be having a really, really good 2011 because of all the spicy sausage, Megan. I’m serious. Apparently Austrians eat lots of pork every January 1 because pigs symbolize progress (because they push themselves forward by rooting in the ground before moving.) So let’s raise those beers to a progressive 2011!

Fred Hash of Lockerbie Square: Grouper basket at the Front Page – best fish of its kind Downtown

KIM: That fried fish basket comes with one side, Fred.  I’m most curious – which one would you order? Side salad or coleslaw for a vegetable serving? Cottage cheese for calcium? Or more fried flavor with Onion Petals?

Tyson Domer of Mapleton-Fall Creek: I would have a Philly Cheese Steak sandwich (extra mushrooms, no mayo) with seasoned French fries from Big City Grill & Lemonade at 38th and Meridian streets.  It’s like heroin it’s so addictive.

KIM: Tyson, you’ve mastered the concept of trade-offs and balance!  A Philly cheese steak is naturally a higher fat sandwich, but you’ve added more antioxidants and nutrients with extra mushrooms and cut the fat slightly with no mayo. Great way to leave room (balance) for those seasoned fries, too.

Patti Perrin of The Old Northside: New England Clam Chowder from the Home Port in Menemsha, Martha’s Vineyard, followed by two fresh steamed lobsters, 12 Katama Bay oysters on the half shell, a sack of Steamers, all from Larsen’s also in Menemsha, chased with a Burgundy Pie (Cranberry and Blueberry) from the Pie Lady (roadside stand in Chilmark). Of course all consumed watching the sun set over the harbor while drinking a fantastic glass of red wine.  Honestly, it just doesn’t get any better than this, which is exactly why I do have to go on a diet as soon as I return home after a visit!  If you ever find yourself on Martha’s Vineyard, please please indulge!

KIM: I do indulge, Patti, albeit farther north along the coast. One of my brothers lives in Bar Harbor, Maine, and every visit includes wild blueberry pie and fresh lobster dipped in obscene amounts of butter. This Burgundy Pie with double berries sounds like a delicious way to eat more antioxidants.

Jim Lingenfelter of Fletcher Place: My joke response would be White Castle because I would not miss the “food” despite what they say about the crave. Two hamburgers and one fish sandwich. Real surf and turf. My real response would be much harder to narrow down. R Bistro because the food would be so good, and probably close to what I would diet on – great food well prepared in moderate proportions. Just skip the desserts, the alcohols and the fried items. Makes the diet easier to maintain? Iaria’s if I were going Atkins. Try and make those carbs last. Spinach ravioli with two meatballs. Tomorrow, steak at Dunaways, no sides. I would definitely avoid eating at Fogo de Chao just for the indulgence because I would not be able to start a diet by filling the hole left after eating there. And my number one response would be to hire Becky Hostetter to fix me a special meal – her choice because anything she makes will be amazing.

KIM: Jim, I fear “the crave” is going to creep up on you whether you like it or not if you decide to skip the desserts, alcohol and fried items. Remember, avoidance and elimination rarely works. Just practice that “moderate proportions” technique you described. You seem to already have a handle on it since you’re enjoying just two meatballs at Iaria’s. But please do enjoy a couple sides with that steak at Dunaway’s, especially if it’s one of those 29 lean beef cuts. And hire Becky to make your favorite foods and dishes, so you can package them up in moderate proportions, freeze and enjoy for months.

Becky Hostetter of Cottage Home: If I were initiating a diet tomorrow, I would hope that I would be spring-boarding the diet on a reasonable foot.  But if decadence were to prevail, which in all likelihood is the truth, I would have to indulge in either a luscious, creamy homemade macaroni and cheese, balanced with a béchamel sauce that has sharp white cheddar and gruyere cheeses, buttery breadcrumbs bedecking the top and a sprinkling of sliced roma tomatoes.  Or, some damn good French fries.  Les Pommes Frites.  The big potato show.  The reason potatoes exist – double fried in peanut oil, sprinkled with salt and pepper a plenty.  I would most certainly want a salad regardless but my evil salad would have crispy romaine, shaved carrot, red cabbage threads, green olives, hard boiled farm eggs, pickled red onion, yellow bell pepper and a nice creamy homemade dressing.

KIM: Give me a front row seat to the Big Potato Show! The potato is my #2 all-time favorite food and I’ll take them fried, scalloped, mashed, au gratin or boiled.  So, Becky, tell neighbor Jim he’ll just have to back off (did you forget you’re making all his favorite foods so he can freeze in portion-controlled containers?) while you make potato dishes for me. But wait, you’re actually going to be too busy to placate either of us now that your new mobile food trailer adventure is underway in downtown Indy. Wishing you all the best with Duos!

Aaron Story of Irvington (and pastor of Indy Metro Church, located in the Athenaeum): A burger, fries, and Coke from Chatham Tap! Easy question!!

And an easy way to eat four of the five nutrient-rich food groups: beef (meat), bun (grains), cheese (dairy), lettuce and tomato (vegetables). Fruit is all you need.

Nancy Armstrong of The Old Northside: My last pre-diet restaurant meal would be fried calamari, insalata caprese and linguine with white clam sauce at Iozzo’s Garden of Italy.  On the way home we’d stop by The Best Chocolate in Town so I could gorge myself on Elizabeth’s Sea Salt Caramels.

KIM: Ah yes. Gorging. Almost a given for any episode of indulgence. You might need to eat just a half portion of that fried calamari though, Nancy, to make room for maximum sea salt caramel consumption. Walking up and down Mass Ave in between caramels will burn calories and enable you to eat more as well.

Bruce Buchanan of Flanner & Buchanan: My dream meal of reckless eating would take place in the finest European bakery. I would enter, lock the door, and sample as many different delights as humanly possible. This would be followed with a few sips of the finest Italian espresso. Then, my flight back to town would get canceled due to weather so I would do it all over again. This is a fantasy you know!

KIM: And what a fantasy it is, Bruce! I’ll bet many of your neighbors share this same fantasy. So even while you’re in less exotic destinations, say Indianapolis, Elwood or Fort Wayne, give yourself permission to enjoy fine desserts and baked delicacies every day of the year. A treat a day keeps you happy and healthy.

Karen Lalioff of Herron High School: Lamb Tajine from Saffron Café, with dessert!

KIM: Which dessert, Karen? The melt-in-your-mouth baklava or best-in-town tiramisu? (Can you imagine how I felt when my husband declared Saffron’s tiramisu BETTER than mine?!) Both desserts would be the perfect ending to tajine, a traditional Moroccan stew featuring meat or poultry simmered with vegetables and numerous spices.

Anne Laker of Herron-Morton Place: I’d have crepes, a salad and frites at Brugge Brasserie, or a pasta dish from Pizzology (which I hope gets a Downtown location soon).  For dessert I’d have a chocolate croissant from Rene’s Bakery – which thank goodness has a Downtown outpost now.

KIM: Yes, thank goodness, Anne. More downtown eateries mean more opportunity for walking/biking to instead of environmentally unfriendly driving. Oh, and for this last meal indulgence, you’ve probably already caught on that it’s not an either/or situation. It’s both, or all, for maximum satisfaction. So how about that Penne, Artichoke and Prosciutto pasta dish? It would be most filling, since artichokes are surprising very high in fiber.

Bill and Renee McKee of Lockerbie Square: For a last meal before a diet, we’d probably go to Amici’s and enjoy the chicken livers appetizer followed by the Chicken Boticelli.  Of course there would be a good Italian wine and some Tiramisu.  Most likely we would ask for more bread, which is great.

KIM: Yeah! Another liver-lover! Yes, do ask for more bread, Bill and Renee. You’re aiming for maximum satisfaction, remember? A Last Meal is no time to worry about getting the “bread basket blues,” over-indulging in bread, rolls, chips or crackers before the meal making you so full you can’t eat/enjoy your meal when it arrives. And while you’re at it, ask to have the Chicken Botticelli served over both the pasta and mixed greens.

Sara Doyle of Arsenal Heights: My pick would be dinner at Mo’s A Place for Steaks.  Filet Mignon, Garlic Mashed Potatoes, and their famous Chocolate Chip Cookie for dessert.  Oh, and a nice bottle of St. Michelle Riesling.

KIM: Famous chocolate chip cookie?! Thanks for the tip, Sara. Mo’s is now on my list for 2011. Did you know that filet is practically the leanest beef cut available? Wait, that’s a mute issue if it’s wrapped in bacon.

Shannon Forsell of Watson-McCord: Fried Chicken at Hollyhock Hill!  If at home, Chicken and Dumplings.

KIM: I don’t want you to miss out on either, Shannon, so here’s how you can easily fit both into your schedule. Book an early fried chicken lunch – with a few vegetable side dishes I hope? – at Hollyhock Hill. Then take a walk or run to the grocery (burning those fried chicken calories!) for all necessary ingredients and spend the afternoon leisurely making chicken and dumplings. Enjoy a big bowl before heading out for a long night at The Cabaret at the Columbia Club.

David Forsell of Watson-McCord: For me it would be the Filet A’la Dina at Marco’s at 54th and Keystone. I’d sit in their lounge on the leather bench facing the bar with my lovely wife, and savor it, along with the soup, salad and baked potato (with butter and sour cream) that accompany the filet. The A’la Dina part is a cream sauce with fresh mushrooms. Yummy. If that isn’t decadent enough, I’d probably have a nice Tanqueray and Tonic to go with it.

KIM: You’d better have butter and sour cream on that potato, David! That’s the only way to eat a baked potato in my opinion.  And yes to the Tanqueray and Tonic, too, since this meal is about maximum indulgence. Good work on balanced choices: lean filet, loaded cream sauce and the salad and mushrooms count as veggie servings.

Tim Harmon of Cottage Home: I do have to start a diet tomorrow.  The problem is I’m always promising tomorrow, and tomorrow never comes. Several years ago when I did start a diet, I started eating at Qdoba on Indiana Avenue. I’ve eaten at least one, sometimes two meals a day there.  Always the exact same thing.  I haven’t lost a pound, but I sure do love the black bean tacos.  If I were starting another diet tomorrow, I would go to Au Bon Pain in Methodist Hospital.  There I would get a medium soup and a shortbread cookie, which I would take over to Qdoba on Indiana Avenue, where I would get two black bean tacos with a little chicken and a tall glass of green ice tea. That’s what I am going to have this afternoon.  And who knows I might just start another diet tomorrow.

KIM: Tim, it’s time for a heart-to-heart with the dietitian. First, variety is the spice of life, not to mention the way you get all the nutrients you need to stay healthy. No more eating “always the exact same thing.” Second, if you insist of hitting both Au Bon Pain and Qdoba in the same eating occasion, then will you please walk back and forth between them? Third, I applaud you on your dessert choice of shortbread cookie. Shortbread is one of my top ten favorite foods. Fourth and last, you are never going to “start a diet.” You’ve learned this after reading my article filled with wisdom and tips. You are going to balance, moderate and enjoy every bite.

Lynn Molzan of The Old Northside: My last meal would be a dozen Washington State oysters on the half shell from my favorite restaurant, Oceanaire. I know it’s not a full meal, but it is something I enjoy immensely, and Oceanaire prepares and presents them so very well. If I wish, they can be accompanied by a relish tray, great sourdough bread and a beverage of choice. It would be a great way to leave the world of fine food, with the hope of returning before too long.

KIM: Lynn, go ahead and make it full meal by ordering two dozen of the omega-3 fatty acid rich oysters on the half shell. And by all means balance out those protein and iron-rich morsels with a few carbohydrates – vegetables from your relish tray and numerous slices of sourdough bread. Have you decided on your beverage yet? I want you to enjoy that immensely as well. Cheers to fine food forever!

Kim Galeaz, RD, CD, is a dietitian-consultant to the food, beverage and agriculture industry and lives in Chatham Arch. She wishes everyone a healthy 2011 filled with great tastes and treats.

It’s a new year: welcome vegetables as the new Super Star Food! 2011 is The Year of the Sweet Potato!

About the Author: Kim Galeaz, R.D., C.D., is a freelance food and nutrition writer, registered dietitian and consultant to the food and beverage industry. Popcorn is her favorite movie-viewing food along with dark beer or red wine. About the only movies she won’t watch are horror flicks. Kim can be reached at kim@kimgaleaz.com.

You think I’d be thrilled with such prognostications. After all, I’m a dietitian, but I also happen to be realistic and practical. I doubt most of us will suddenly start craving vegetables and consume huge amounts or even the elusive recommended amount. I don’t doubt this though: vegetables will be all over Twitter, Facebook and YouTube. They’ll make celebrity appearances in our favorite magazines and newspapers, on websites and television shows. “I’ve just GOT to try that new parsnip/celery root/collard green recipe I saw/read about yesterday!” will become water cooler conversation.

And then – then – we’ll go to our computers and search for recipes such as:

— Chicken Lettuce Wraps

— Alfredo Sauce

— Macaroni and Cheese

— Chili

— Pulled Pork

— Snickerdoodle Cookies

— Roast Beef

— Bourbon Chicken

— Spaghetti and Italian Sausage Meat Sauce

— Creamy Chicken Pasta

— Brownies

Or maybe:

— Rocky Road Chocolate Cake

— Traditional Sweet Potato Casserole

— Cornbread Dressing

— Loaded Potato Soup

— King Ranch Chicken Casserole

— Sweet Potato Casserole

— Streuseled Sweet Potato Casserole

— Spinach and Artichoke Dip

— Classic Baked Macaroni and Cheese

— Broccoli and Cheese Soup

Or maybe even:

— Meatloaf

— Hoagie Dip

— Zucchini Bread

— Macaroni and Cheese

— Red Velvet Cupcakes

— Crab Cakes

— French Toast Casserole

— Baby Back Ribs

— Deviled Eggs

— Chicken Scallopini

— French Toast

— Pulled Pork

Those were the top searched, viewed and printed recipes for 2010 from Food.com, MyRecipes.com (Southern Living, Cooking Light, Sunset, Real Simple and Health magazines) and FoodNetwork.com, respectively. Tidbit and trivia – that Rocky Road Chocolate Cake was a slow-cooker recipe.

Yes, vegetables are part of some of those popular recipes and sweet potatoes appear three times on one list. So I think they don’t need to be the 2011 vegetable of the year – they are already a perennial favorite, loaded with marshmallows, nuts, butter and sugar of course. But I doubt we’ll see Braised Kale or Roasted Rutabagas on the top recipe list for 2012.

Focus on vegetables is one thing; eating them is another. Which really just means that all trends – including these food, cooking, supermarket and restaurant trends – need to be taken with a grain of salt.

Top Ten Foods to Watch in 2011 Source: The Food Channel

Small pies. Both savory and sweet varieties will be popular. Some predictions claim 2011 as “The Year of the Pie.” Move over cupcakes apparently. No, I say. You can have them both. Especially since they’re going to be smaller, a.k.a. portion-controlled.

Sausage. It’ll be the “new bacon.” Look for leaner, better quality sausage, many sourced locally at farmers markets.

Nutmeg. Researchers have discovered that nutmeg’s reputation as an aphrodisiac – especially for women – has some merit. I knew there were “super spices” in terms of antioxidants, but aphrodisiacs?!

Moonshine. Apparently moonshine has become legitimate. Our neighbor to the south, Tennessee, opened its first legal moonshine distillery this past summer.

Gourmet ice pops. Known as paletas in Mexico, they’re expected to go mainstream north of the border in 2011. Look for artisanal and exotic flavors such as bacon, mango chili and peanut butter.

Grits. This southern favorite is touted to become the “new grain” and appear on more than just breakfast menus. No, grits are not a whole grain and yes, they are super-delicious made with butter and lots of cheese.

Sweet potatoes. Extremely nutrient and antioxidant-rich, this vegetable will star as better-for-you French fries everywhere.

Fin fish. Most of us are trying to eat more of this protein source loaded with heart-healthy omega-3’s. Farmed fish will be critical to ensuring a sustainable supply.

Cupuaçu fruit. Quite possibly the next super-fruit, it’s from the Brazilian rainforest, just like acai berries. Trivia and tidbit: both are not very “local” and all our other berries and fruits from here in the U.S. supply more than enough antioxidants.

Beans. Beans, beans the musical food – yes, these lowly legumes are expected to take center stage in 2011. That’s good, in my dietitian opinion, as every type and variety of bean is a budget-friendly and nutrient-rich protein source. Wondering if this will be a banner year for Gas-X as well.

Top Ten Food Trends for 2011 (General food, cooking and eating) Source: The Food Channel in conjunction with CultureWaves, the International Food Futurists and Mintel International.

Canning comeback. Canning, pickling and preserving foods will become even more popular for a number of reasons, including the economy, health and food safety.

Men in aprons. The bad economy has hit men harder than women. It’s a new balance of power with many couples: female breadwinner and male bread buyer and bread baker. Men have also been influenced by culinary competitions and macho chefs on TV cooking shows. Men also love new gadgets and tools and there are plenty of those in the kitchen.

Local somewhere. In essence, support a local grower – anywhere. It goes beyond a geographical definition. The new local is more about the independent spirit that causes entrepreneurial men and women to develop new food products and bring new food ideas to life. Evidence our super successful and inspirational Indiana Artisan program.

Don’t ask, don’t tell. Sometimes, we really don’t want to know all the nutrition numbers. It’s okay for a pamphlet to be available if we want it – or nutrient information on a restaurant’s website. But to have this  information right next to our favorite macaroni and cheese or triple burger is just too “Nanny State-like.” As a dietitian, I adamantly oppose mandatory nutrition labeling on menus for any restaurant of any size. I’ve always felt it should be voluntary. Restaurants will/should decide what’s best for their business.

Appetite for food apps. Food has become the dominant attraction of smart phones. From restaurants in specific cuisines located in your exact vicinity to special smart phone deals, new food apps are making it easier for us to eat out. And eat in – mobile grocery coupons are one of the hottest apps as well.

Small is the new big business. The bigger your brand, the larger a target you may become. And in today’s world, a corporate mindset might be bad for business, so many large food companies are thinking like small businesses and using social media to get closer to their customers.

Fresh every day. We may become a little more “European” in 2011 and hit our neighborhood butcher, baker and cheese maker every day. But the supermarket and everything-under-one-roof stores will still get the lion’s share of our grocery dollars.

Chefs in schools. As a result of Michelle Obama’s “Chefs Move to School” campaign, thousands of chefs will work with school districts to enhance kids’ choices.

Discomfort foods. Also known as eating your way out of your comfort zone. We’re going to consciously try new things that stretch our vocabulary and experience. Cuttlefish, anyone? Maybe Ye’Abesha Gomen? (Ethiopian collard greens.)

Eating for better health and sex. We’ll be looking for foods that keep us young, strong and active – in more ways than one. Baby boomers are expected to greatly influence food in 2011.

2011’s Food Trends to Watch Source: Phil Lempert, The Supermarket Guru

The “new” nutritional guidelines. The new Dietary Guidelines expected out mid-January, the First Lady’s “Let’s Move” program and technological advancements will work in tandem to finally empower the American population to make permanent, positive changes in their diets. I for one, certainly hope his prediction is accurate that we’ll move away from highlighting or demonizing individual nutrients or ingredients and instead look at foods more holistically and consider the overall diet.

Simplified ingredient statements. Food/beverage statements will be both shorter in length and in language. More nutrient-info stickers will be placed directly on produce and we’ll be moving away from “all-natural” claims and seek more substance.

The “new” customer service. We’ll use food apps for in-store information as well as at the checkout. We’ll receive Instant Messages that last for one-half hour featuring specials customized to our likes and dislikes – many with huge savings. At the checkout, apps will download our coupons and give us frequent shopper bonuses.

Seafood from the gulf is the “new” bacon. Everyone wants the Gulf region rebuilt and financially successful again. So expect enormous focus and support for the fisherman and seafood from this region. You’ll see more Cajun spiced dishes combined with health messages about seafood. And you might see a surge of Gulf-themed promotional events including Mardi Gras.

The “new” vitamin – Vitamin D. Since many of us are deficient in vitamin D, look for naturally-occurring Vitamin D to be touted everywhere. Milk will make a big comeback with kids and adults, especially with plain ‘ole white milk. Dietitian tip: remember, best heart-healthy choices are 1-percent or fat-free for everyone aged two and above.

The “new” soda. New beverages are expected to hit the shelves with less carbonation, a blend of Stevia and sugar to reduce calories and fruit-based flavors created using real fruit juices. These types of beverages, possibly loaded with vitamins and minerals, are expected to quickly become boomer favorites. In addition, these beverages are expected to become the new alcohol mixers of choice with the younger, 20-something crowd.

The “new” food store. As the economy continues to sputter, food stores – owned by both independents and large chains – will continue to get smaller (10,000 to 13,000 square feet.). They’ll have less employees but more affordable mainstream prepared foods and service departments such as pizza, fresh fish and meats. These stores will locate where the new emerging work force is moving – and where aging baby boomers are retiring.

The “new” local is regional. As consumers and retailers begin to understand that it is impossible to have all their foods produced within 100 miles of where they live, look for regional foods to emerge that are based on the tastes and culture of the areas where they are sold.

The “new” free sample. Expect food brands to hit stores and sample products before they hit the market. This method helps control the new product introduction failure rate. More thought and customer input will go into any new products that are being developed. And, expect fewer product introductions and more successes.

The “new” social responsibility. As consumers, we will expand recognition of and commitment to social responsibilities – including reducing hunger in the US and abroad and policy-related shortages – through a more simplistic approach. Patterns of giving will shift rather than cease altogether. Companies and their charitable partnerships will be emphasized even more.

2011: Top Ten Projected Restaurant Trends Source: Independent Restaurateur

A decline in organic produce. Some customers may have a preference for organic fruits and vegetables, but farmers and growers have realized that growing organic produce is extensive and costly. Plus, the government has tightened regulations around the criteria for defining and achieving organic status. If organic growing becomes too costly for farmers, they will grow less, prices will increase and customers will likely see less on restaurant menus. Dietitian tip: organic produce is not “more nutritious” than conventional. It’s just a different growing method and philosophy.

Less becomes more. Food portions in restaurants used to be immense. Now, restaurants are beginning to receive more requests for smaller portions. What makes this trend particularly viable is that it allows the consumer both to eat less and to save money. Dietitian Tip: You can always take home half of those immense portions!

Better nutritional choices for children. Parents now have a growing number of healthier options for their children when eating out. Fruits, vegetables and milk can be ordered with kids’ meals everywhere. If parents know their kids are eating well, they don’t mind paying for it, either.

An increase in quality foods. Consumers are more cautious when eating out and choose to pay for higher quality items to avert potential food-borne illnesses.

More variety on the menu. People are getting tired of the same choices at restaurants, so more and more establishments are trying to spice things up, literally. Restaurants are drawing on recipes from all over the world. Complementing this trend could be more craft beer brands and craft beer dinners, similar to wine dinners but pairing with beer instead.

Clean ingredient statements. Consumers are learning more about what they’re eating, and if they see certain ingredients on a label, they are less likely to buy that product. Restaurants will follow this retail lead in an effort to draw in new customers, preparing their products in house more often and using better ingredients.

Yogurt shops. Little yogurt shops are popping up on just about every corner, including along Mass Ave. Serving homemade yogurt with fresh fruit and other toppings has become a craze that goes beyond summertime. Dietitian tip: What you put on top of that little bowl of low-fat or non-fat yogurt can make all the difference, calorie-wise. Oh, and nonfat yogurt is not virtually calorie-free.

Convenient foods. Since we’re getting busier every year, convenience stores are getting in on the action, offering prepared breakfast, lunch and dinner items. This means restaurants will have even more competition.

Food traceability. Since so many different viruses could potentially reside on our food, consumers are increasingly interested in where their food comes from. Advanced technology that traces –tells a restaurant buyer what farm produced a specific piece of meat, for example – will be an extremely useful tool for restaurants.

Value dining. Look for more deals like the popular “two for twenty” where two people eat for $20 and get drinks, an appetizer, two meals and desserts. People want to continue eating out, but often can’t pay too much for it.

eleven Leading Restaurant Trends for 2011 Source: Technomic, the leading foodservice research and consulting firm.

Action in adult beverages. Americans are ready to celebrate again, so look for lots of action with “Mad Men”-style retro cocktails, high-cachet gin and bourbon, craft beers and punch, including sangria, more cocktails with floral/herbal ingredients and more “skinny” cocktails.

Beyond bricks-and-mortar. Food trucks are a major craze across the country. (One of our neighborhood residents, Becky Hostetter of Cottage Home, has recently launched her food truck venture, Duos.) Many restaurants are using food trucks as catering aids and brand extensions. Restaurants will see more competition from temporary or seasonal pop-up eateries and kiosks.

Farmers as celebrities. Farmers and producers are the new celebrities instead of operators and/or chefs, thanks to the focus on locally-sourced foods. Restaurants will feature their farmer/artisan cheese, meat or produce suppliers with highly detailed menu descriptions or even hosting visits.

Social media and technology: evolutionary spurt. Look for constant changes in front-of-house and back-of-house technologies for marketing and operations during 2011, such as Kiosk ordering, wine lists on iPads, tableside payment systems. Location-based social media and coupon websites will continue to grow, such as Foursquare and Groupon.

Korean and beyond. Only in America would you find a synthesis of Korean-style fillings and a Mexican format: the Korean Taco. This signals the rise of Korean barbecue and Korean food in general. Portable multi-cultural street food will continue to grow as well.

Frugality fatigue. Those who can afford it will return to luxury dining in 2011. Watch for flashy high-end restaurants and extravagant, indulgent specials. The middle-class will gravitate to reasonably priced places that deliver an “experience.”

How low can you go? Look for more and restructured price deals – consumers are demanding them everywhere, since they got used to them while penny-pinching during the recession.

Carefully calibrated brand action. Expect to see more fast-casual brand extensions by full-service restaurants and even non-restaurant brands as capital spending grows. Watch for more ultra-niche eateries with narrowly focused menus and high-concept ambiance.

Back to our roots. We’ll always want comfort food and it will show up everywhere: Southern grits and seafood, retro Italian, like meatballs, gourmet donuts and popsicles for dessert and family-style service and family-sized portions. (Hmmm – isn’t that exactly opposite of those “smaller portions” predicted by another group?)

New competition from c-stores. Convenience-store operators will continue to encroach on restaurant turf by upgrading their foodservice, where margins are 40-60 percent instead of the 5 percent typical for gas.

Healthful vs. indulgent. The battle between these two types of foods isn’t going to end just because new federal menu labeling requirements take effect this year. It’s only going to get more complicated (for restaurants and diners in my opinion.) Watch for a surge of LTO’s (limited time offers) – and not just because they do garner attention – they are exempt from posting nutritional information.

chef Survey: What’s Hot in 2011 Source: The National Restaurant Association’s Annual of more than 1500 professional chefs, all members of the American Culinary Federation.

Survey methodology: Chefs ranked items as HOT TREND, Yesterday’s News or Perennial Favorite.

Top 20 Trends

— Locally sourced meats and seafood

— Locally grown produce

— Sustainability

— Nutritionally balanced children’s dishes

— Hyper-local (e.g. restaurant gardens, doing your own butchering)

— Children’s nutrition

— Sustainable seafood

— Gluten-free/food allergy conscious

— Simplicity/back to basics

— Farm/estate-branded ingredients

— Micro-distilled/artisan liquor

— Locally produced wine and beer

— Half- or smaller portions for smaller price

— Organic produce

— Nutrition/health

— Culinary cocktails (e.g. savory, fresh ingredients)

— Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)

— Fruit/vegetable children’s side items

— Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)

— Artisan cheeses

Top Trends by Category for this What’s Hot in 2011 Chef Survey.

Desserts (this dietitian’s favorite category)

— Artisan/house-made ice cream

— Bite-size mini desserts

— Dessert flights/combos

— Deconstructed classic desserts

— Savory desserts

Sides/starches

— Black/forbidden rice

— Quinoa

— Red rice

— Vegetable pickles

— Asian noodles (soba, udon, rice noodles)

Breakfast/brunch (dietitian’s second-favorite category)

— Ethnic-inspired breakfast items

— Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, asta, Japanese)

— Fresh fruit breakfast items

— Prix fixe brunches

— Seafood breakfast items (e.g. smoked salmon, oysters, crab cake)

Other food items/ingredients

— Artisan cheeses

— Ethnic cheeses (e.g. queso fresco, paneer, lebneh, halloumi)

— Artisan /specialty bacon

— Ancient grains (e.g. kamut, spelt, amaranth)

— Black garlic

Kim Galeaz, RD, CD, is a registered dietitian based in Chatham Arch neighborhood. Kim is a culinary-nutrition consultant to restaurants, supermarkets and the food, beverage and agriculture industry. She will not be partaking in the canning comeback this year, but will indulge in many “Mad-Men-style” retro cocktails.

You may never come across a dietitian who loves dessert like I do. And I’m not talking about “healthier versions.” I want the real thing with plenty of flour, sugar, butter and cream.

I’d like you to enjoy the real thing, too, without guilt and anguish, because we have some wonderful choices right here in our downtown neighborhoods. Within walking distance. Because walking – or whatever form of increased physical activity you choose – is how you’ll balance all those extra, utterly delicious, dessert calories.

Just in time to celebrate the “get outside and walk around” season, here are some of your neighbor’s picks for favorite downtown desserts.

Crazy for Coconut Cream Pie

Barb McLin of Lockerbie Square: The Coconut Cream Pie at Ralph’s Great Divide. It’s not

The Coconut Cream Pie at Ralph’s Great Divide is a favorite for many.

only my favorite downtown dessert, it’s my favorite any place in town dessert. I think it’s so good that I think about it. I crave it! I’m crushed when we’re there and there is none left. I don’t dare buy a whole pie, as I’m sure I’d eat it all myself. Just writing this response has made me start planning our next trip over there so that I can have a piece.

Marjorie Kienle of Lockerbie Square: No contest: Ralph’s Great Divide has the best desserts in town. The Coconut Cream Pie is the best I have had and I have tried coconut cream pie from places all over the country for years.

Don and Kathy Willing of Lockerbie Square”  Even though we are not really dessert eaters, if we go off the wagon, it is for the Coconut Cream Pie at Ralph’s Great Divide.  We also have been known to order a whole pie and serve it to our dinner guests.

Pieter VanMaaren of Chatham Arch: In general, my favorite desserts are tiramisu and Neapolitans, but the Coconut Cream Pie at Henry’s on East is my pick for best “neighborhood” dessert.

Is it time for a friendly neighborhood “Coconut Cream Pie Throw-Down” Bobby Flay-style? Because Pieter isn’t the only one that thinks the Coconut Cream Pie at Henry’s on East is the best neighborhood dessert. Co-owner Chris Curran told me this pie variety is one of their most popular desserts. They bake and serve it weekly, but it goes fast.  How fast? “It may be gone in a matter of hours,” he said.

So if you go to Henry’s on East and it’s sold out, numerous other choices await in the dessert case. Depending on the day, you might find Chocolate Turtle Cake, Red Velvet Cake, Lemon Cake or another pie like Key Lime, Butterscotch Cream, Chocolate Cream or Berry Cream with Pecan Crust.  Other days might feature Brownies, Lemon Bars, Molten Lava Cakes and/or Cinnamon Rolls. Chris said they even offer Bread Pudding, which is made with their leftover muffins, wheat and banana breads, along with the prerequisite heavy cream, eggs, brown sugar and pecans. No matter what you purchase at Henry’s on East, though, you’ll still be tempted by Oatmeal Raisin, Peanut Butter or Chocolate Chip cookies sitting next to the cash register! All desserts at Henry’s are completely homemade; Chris said the staff rotates baking duties, plus some desserts are made by baker (and school teacher) Glenn Brandon.

A truffle by any other name…

Cheryl Strain The Old Northside: I do love the Dark Chocolate Nocturne Truffle from The Best Chocolate in Town. It’s intense and not too sweet. Delicious with a good Pinot Noir,

Robyn Pierceall hand-dips truffles at The Best Chocolate in Town. Many Urban Times neighbors cited the shop on the East End of Mass Ave as the home of their favorite dessert.

Zinfandel or Cabernet. The Dark Chocolate Espresso Cardamom is also yummy. Another always-delicious dessert is any flavor of Homemade Ice Cream at R Bistro. It’s always creamy and not too sweet. Usually an unusual flavor, like Guinness or carrot. You just never know what the talented kitchen staff will create. Always a surprise and always a treat.

Renee Sweany of Fall Creek Place: Oooh, The first one that comes to mind is the Asian Spice Truffle from The Best Chocolate in Town. It’s unique and delectable!

Jennifer Dennis of Fletcher Place: My favorite dessert is the Dark Chocolate Rosemary Truffle from Best Chocolate in Town. I am not a huge fan of sweets but I love really dark chocolate. It has just enough rosemary in it so that you can really enjoy it without overpowering the dark chocolate. I recommend it to anyone that I am telling about Best Chocolate in Town!

Fred Hash of Lockerbie Square: Strawberry Cheesecake Truffle from Best Chocolate in Town. All the truffles are good there. I give BCT truffles at Christmas and actually year round. A box of four is always a welcome gift. Tyler and Laura Henderson of Cottage Home: The Dark Chocolate Sea Salt Caramel at The Best Chocolate in Town.

The Best Chocolate in Town will satisfy your candy craving with more than just unique truffles and caramels. They’re also known for other confections, all homemade right there in the Mass Ave shop: turtles, buttery toffees, chocolate-dipped cookies, pretzels and grahams, peanut butter bon bons, peanut butter crunch (crispy rice cereal with peanut butter and white/dark chocolate) and an array of chocolate-covered and flavored popcorns. The Best Chocolate in Town now offers Sugar Free Chocolates, as well. Owner Elizabeth Garber said so many customers were asking for them, she decided to bring in a premier line made by Asher’s, a high-quality sugar-free confectionary in Pennsylvania.

If  you’re screaming for ice cream, then head over to The Best Chocolate in Town for a cup (or pint) of Gelato, made by local family-owned business, Gelato DaVinci. Flavors change with the seasons, and there’s sorbet during the summer, but Elizabeth will typically always have Pistachio, Cake Spectacular, Italian Kiss, Mint Chocolate Chip, Cappuccino and Chocolate.

Truffle Pie is the newest dessert at The Best Chocolate in Town. These made-to-order, no-bake, refrigerated pies are a spinoff of the shop’s popular candies. They’re made with Oreo cookie crust (graham available upon request) and filled with flavored, creamy mixtures such as Irish Whiskey, Peanut Butter, Chocolate, or Tiramisu. Elizabeth hopes to feature other flavors, like S’Mores, and offer “pie by the slice” eventually.

Chocolate and beer ?

Sharon Gamble of Meridian Park: Oh, my. If you know me you know that I am a Fan of Dessert, which makes this question very difficult to answer. I must present you with a tie between The Flying Cupcake’s Salted Chocolate Caramel Cupcake and The Best Chocolate in Town’s Sea Salt Chocolate Caramel (Hmm, do you see a pattern here?). A tall glass of milk – or perhaps a Sunlight Cream Ale from Sun King Brewery – is de rigeur either way (yes, beer most assuredly goes with chocolate; do not knock it until you’ve tried it!).

I totally agree with Sharon on that chocolate and beer thing. And even Jill Ditmire, owner of Mass Ave Wine Shoppe (MAWS), right next door to The Best Chocolate in Town, backs us up. “Wine and chocolate pair well because both have tannins,” explains Jill. “Think of a cocoa bean as a grape.  The shell/skin holds the tannins which is where the flavor, aroma and mouth-feel start. Press the grapes or grind the beans and the goods are released. Same deal with beer. Hops, barley, malt also have shells, or outer layers to the grain, and have tannins, which are the flavor, aroma and enjoyment enhancers.”

Here are just a few of Jill’s many suggestions for pairing Mass Ave Wine Shoppe craft beers and Best Chocolate in Town truffles; her complete list of pairings is online at www.urbantimesonline.com.

Samuel Smith Taddy Porter, Rogue HazelNut Brown Ale: roasted barley, chocolate, coffee, caramel flavors in the brew pair with similar chocolate selections, like caramels and caramel-filled truffles.

Left Hand Milk Stout: Milk stouts are brewed with lactose sugar that gives a touch of sweetness and body and enhances that rich, dark chocolate flavor and velvety mouth-feel. Enjoy with coffee/cappuccino/espresso-filled truffles, mint-filled truffles, dark chocolate truffles and The Gorg truffle.

Spaten Optimator: silky and warming, with nutty, molasses flavors. Pair with Chai, ginger, cinnamon and/or wasabi-filled truffles.

If you like to drink dessert at MAWS, try Chocovine, a Dutch chocolate and red wine drink. “Chocovine is the quintessential indulgence for those who love wine and chocolate,” Jill said. “It’s like a truffle in and of itself. But it’s the ultimate dessert indulgence when paired with chocolate influenced desserts.”

And don’t forget to grab a couple of MAWS’s more “traditional” desserts, like Mini Frosted Cherry Chip Cupcakes, Chocolate Chocolate Chocolate Cupcakes, or Mother May I Cupcakes. Jill said this special May cupcake features “recipes from our Moms.”

Not one, but  four, favorites

Nancy Armstrong of The Old Northside: Dark Chocolate Sea Salt Caramels from The Best Chocolate in Town. Just the right mixture of sweet and salty in one bite. Chocolate Tiramisu from Palomino. The combination of chocolate sponge cake, crème anglaise and

The Lemon Pound Cake at Aesop’s Tables is a dense, lemon-infused cake topped with a creamy lemon juice and zest-spiked glaze.

cookie bits make it a great texture experience as well as a wonderful flavor combination. Tres Leches Cake from Barcelona Tapas. Just one serving and you get all your dairy requirements for the day, along with almost all your calorie count. Vanilla Bean Crème Brule at Agio. Perfect burnt sugar topping with a cool creamy intense vanilla flavor.

Nancy seems to have so many dessert favorites, I’m sure she wouldn’t mind     if  I suggested adding a few – or five – more to her list.

Aesop’s Tables regularly features five desserts, three made in-house by co-owner Bonnie Rose. Poppyseed Cake is a traditional vanilla cake filled with crunchy poppyseeds and topped with rich, cream cheese icing. Lemon Pound Cake is a dense, lemon-infused pound cake topped with a creamy lemon juice and zest-spiked glaze. Chocolate-lovers will revel in the Chocolate Cake Supreme. Co-owner Kathy Sarris said these individual walnut-studded cakes are made with dark and bittersweet chocolates along with chocolate pudding mix, glazed with rich dark chocolate and topped with plenty of whipped cream.

Two other desserts always available at Aesop’s Tables include Cannoli and Baklava, both freshly-prepared by a premier bakery specializing in labor-intensive indulgences.

My endearing editor, Bill Brooks, made the fatal mistake of telling me “Bonnie makes the best brownies in the world, even Jeannie (his partner) says so.” He did not remember that brownies –fudgy, rich, dense brownies – are my all time #1 favorite dessert. Brownies aren’t on the menu at Aesop’s because Bonnie works a full-time job in addition to dessert duties. And only Bonnie can make them perfectly, according to Kathy. So we’ll all just have to pine after Bonnie’s brownies or try making them ourselves. Kathy revealed it was “Katherine Hepburn’s Brownie Recipe.” I googled. I found. Katherine Hepburn’s Brownie recipe is now also online at www.urbantimesonline.com

Loving the Sticky Toffee Pudding

Jim Strain of The Old Northside: Unlike Cheryl (see Truffle section), I am particularly fond of R Bistro’s Sticky Toffee Pudding. It is soooo good and gooey. It reminds me of great

The East End is also home to the favorite dessert of several neighbors, who crave the Sticky Toffee Pudding at R Bistro. The dessert is served hot. Jim Strain calls it “soooo good and gooey.”

times in England.

Monice Leeuw of Lockerbie Square: R Bistro’s Sticky Toffee Pudding is to die for! I went with a girl-group and one friend just needed to savor in silence one heavenly bite to carry her away.

Pauline Moffat of Renaissance Place: Definitely the sticky toffee pudding at R Bistro. It is an old English dessert and a favorite of my son when he was a little boy. It evokes fond memories. I love the smell of the caramel, the texture of the pudding which is as light as a feather, the sweetness of the toffee is balanced by pure cream on the side. My mouth is watering!

Kristin Kohn of Herron-Morton Place: Regina’s Sticky Toffee Pudding (or is it bread pudding) at R Bistro – something I wouldn’t even consider normally, but now only go to the restaurant if it is on the menu – the only non-chocolate dessert in my repertoire!

And more tasty treats …

Carole Veatch of Herron-Morton Place: Hand’s down it’s the Galaktabouriko from Santorini’s in Fountain Square. The dessert is made up of layers of sweet creamy custard and phyllo dough with a dusting of cinnamon. It’s the first thing everyone in my family orders when we sit down, just to make sure they don’t run out! Even the 4 year-old, who was already pronouncing it at 2½! We do wait until after our entrée to eat it, but it’s hard. Half of mine always goes home with me for breakfast the next morning! Everyone in my home knows that if they so much as touch my leftover Galaktabouriko, they’re dead, or at least going to buy me a brand new piece!

Tiffany Benedict Berkson of Herron-Morton Place: Raspberry Streusel Bar by Circle City Sweets, available at Calvin Fletcher’s on Virginia Avenue and at the Farmer’s Markets and an upcoming store of its own at City Market (slated for May 3). This is one of the tastiest non-chocolate treats I have ever had! Cindy Hawkins even makes her own raspberry jam for this crumbly sweet snack. I find myself swearing I’ll just have a couple bites or half and save the rest for later, but once I’ve had a bite, the thing’s life span is an hour maximum.

Jeannie Kiley of Lockerbie Square: At the Saturday morning Winter Farmers Market, I’d walk through the door and immediately turn right. Past the eggs. Past the lettuce. I’d head directly to the Circle City Sweets booth for my weekly Streusel Bar. The raspberry ones are delicious; so are the cherry ones. But, I wanted to be sure I got my favorite – almond – before they sold out. Thank heavens they will be available at the City Market.

Ross Whitfield of Fall Creek Place: The Papaya and Cream dessert from Fogo de Chao. For summer or warm weather, it is the most refreshing dessert I think I have ever had. It is not too sweet and is very flavorful in a mellow sort of way.

Don Elliott, owner of The Frame Shop & Franklin Barry Gallery: Raspberry Cheese Cake at the Skyline Club. It’s one of those “to die for” desserts that makes me want a second piece.

Megan McKinney of St. Joseph: The Crème Brule at Palomino. I’m not a huge dessert person, but I cannot have only one bite of that – it’s soooo good. Not too sweet, very creamy. Yum.

Sally Spiers of Chatham Arch: Tough decision – but I’m going to go with whatever is on the menu at RBistro… Their menu changes based on what is available locally, and the desserts are always yummy!

Dave Damin of Holy Cross: The fried ice cream at El Sol de Tala on East Washington Street is very unique – and delicious.

Dave Russell of The Old Northside: My favorite dessert is a huge Rice Crispy Treat at Starbucks.

Tessie Lloyd-Jones of Woodruff Place: My favorite dessert is the Red Devil Cupcake from Flying Cupcake. It is out of this world.

Kris Davidson of Arsenal Heights: The Mini Cini Cookie & Cream from Scotty’s Brewhouse. Cinnamon and sugar, cookie dough and graham cracker crumbs, topped with a scoop of vanilla ice cream. It’s the only justifiable portion of dessert I’ve ever seen – about the size of a shot glass. Light on your wallet and your conscience and you can actually eat it on a full stomach.

Kris also put in a vote for the Strawberry Shortcake from the Christ Church Cathedral’s Strawberry Festival. “I look forward to this event every year, mostly because it’s fun to watch little kids eat strawberry shortcake the same way I do – like a filthy little hog,” she said.

Chatham Arch  resident Kim Galeaz, RD, CD, is a registered dietitian and consultant to food and beverage companies, restaurants, super-markets and agriculture associations.

Some food for thought from Keira Amstutz

With the Indiana Humanities Council in the middle of its year-long “Food for Thought” campaign, Executive Director Keira Amstutz has been spending extra time thinking about the concept of food. With that experience under her belt, here are here recommendations for the best Downtown desserts.

What great food for thought on a gorgeous spring day. Here are a few of my top recommendations:

– Chocolate Nut Toffee at The Best Chocolate in Town. Every time I eat lunch on Mass Ave, my car automatically drops me off at The Best Chocolate in Town for that little bit of chocolate that we all need to cap off an excellent lunch. Although the truffles are amazing, the crunch and butterscotch aroma of the chocolate nut toffee gets me every time. It has the perfect blend of sweet caramel, rich chocolate and salty nuts. Get a napkin though because the nuts and chocolate coating sometimes end up on your skirt. Maybe I need to take bigger bites.

– Shagbark Cookies at Goose the Market. Did I dream that these used to be served warm at Elements with some kind of delicious whipped cream for dipping? If so, it was the best dream ever. Not only do these enormous cookies have a cool, local vibe, but they are insanely delicious. Sweet but not too sweet, salty, chewy yet a bit crunchy, these cookies are the real deal. Warm them up for an amazing afternoon treat. Oh, and if you can find a little whipped cream with espresso powder for dipping. Go for it.

– Sticky Toffee Pudding at R Bistro. Once you have tried this pudding, you will never be able to eat lunch or dinner at R Bistro and not order it. It’s true. The warm, gooey cake drips with caramel sauce and is topped with just the right amount of whipped cream. Perfect.

Quick quiz. Which of these statements accurately describe comfort foods?

1. They lift your spirits on a bad day.
2. They’re typically rich, decadent and delicious.
3. They’re pretty high in calories and fat.
4. They offer beneficial vitamins, minerals, fiber and disease-fighting nutrients.
5. They get the dietitian’s seal of approval.

Let me guess. You nodded in agreement to the first three, started chuckling with #4 and scoffed and sneered at #5.

Those of you who heartily concurred with all five statements, congratulations! You get this dietitian’s seal of approval because you realize there is virtue in all foods, even calorie-budget-busting comfort foods such as fried chicken, mashed potatoes, fried green tomatoes and macaroni and cheese, spaghetti and meatballs, fettuccini Alfredo, Italian bread and spumoni ice cream. You already know that most of these foods contain valuable nutrients. Even if they didn’t, they provide gratification and that is just as important as nutritional value.

Join me as I visit two Downtown Indianapolis restaurants with diverse cuisines, but both offering the most popular comfort foods – comfort foods with surprising nutritional attributes, in fact. Maxine’s Chicken & Waffles satisfies with Southern soul food and Iozzo’s Garden of Italy comforts with traditional Italian dishes. Just remember the dietitian’s mantra as you find solace in pasta or potatoes: enjoy every bite and balance it with a serving of exercise. Maybe even a super-sized serving if you absolutely have to finish all three pieces of fried chicken or every last drop of Alfredo sauce.

Iozzo’s Garden of Italy. “What are you thinking of ordering?” I asked Travis DiNicola, executive director at Indy Reads. His reply made it obvious he had never “dined with the dietitian,” unlike my favorite (only) editor of Urban

Seared Scallops at Iozzo’s Garden of Italy.

Times, Bill Brooks. “Well, I really wanted the Crab Cakes over Capellini with Alfredo Sauce, but you’re here, so I thought I should probably go with the Veal Piccata.” Uh oh. Bill knew what was wrong with that answer. Travis had violated rule number-one when ordering out at restaurants for comfort: get what you want, absolutely whatever will make you happy, or you’ll probably end up eating more later on because you’re not satisfied. Come to think of it, that guideline applies to just about any time you have your heart set on a  specific food or dish. Satisfying choices can help keep overall calories under  control. Just remember portion control, too.

We shared a couple of appetizers, Toasted Ravioli and Stuffed Mushrooms, the latter especially for Travis. His wife, Elizabeth, (unable to join us due to obligations as owner of Best Chocolate in Town) doesn’t like mushrooms so he doesn’t order them that often. Bill and I were happy to let Travis eat more than his fair share. Little did he know that mushrooms are a vegetable super-food, providing cancer-fighting selenium and antioxidants. They were stuffed with two antioxidant-rich ingredients – spinach (a super-food for your bones, heart, eyes and brain) and artichokes (filled with inulin to promote intestinal health). Plus they contained cheese for calcium and protein. Even the Toasted Ravioli provided calcium and protein from cheese and when dipped in   marinara sauce, a boost of cancer-fighting lycopene. I encouraged Bill and Travis to eat as much marinara sauce as possible, since lycopene has been shown to help reduce prostate cancer risk.

When a basket of the most satisfying, chewy Italian bread arrived at our table, I cautioned Travis about getting the bread basket blues, that unfortunate syndrome of eating so much bread that when your entrée finally arrives, you’re too stuffed. We all exerted moderation with the bread, but sopped up every drop of the “soppy tomatoes,” fresh chopped tomatoes with extra virgin olive oil and rich in vitamin C and antioxidants. Tomatoes, even soppy ones, in any appetizer, salad or entrée count toward your daily vegetable allotment.

Salads count as vegetable servings, too, and Iozzo’s House Salad was a beta-carotene rich blend of mixed greens rather than plain iceberg lettuce. Tomatoes and cucumbers added more vitamins and minerals and the house dressing, Roasted Garlic & Balsamic Vinaigrette, helped absorb that beta-carotene, a form of vitamin A. That’s because fats, like all oils and butter, are necessary to absorb fat soluble vitamins A, D, E and K. Keep in mind that salad dressing calories and fat grams can add up fast; a 2-ounce portion is the equivalent of 4 tablespoons and nearly 18 grams fat and 180 calories.

“This is a lot of capellini!” Travis said when his decadent Crab Cakes Alfredo Sauce dish arrived. After listening to boring dietitian details about estimating pasta portion sizes, Travis calculated he had close to 3½ to 4 cups of cooked pasta. So if he’d eaten all his capellini, he would have consumed all his grain requirements for the day! And this was dinner, so he’d already eaten other grains throughout the day. (One-half cup cooked pasta equals a 1 ounce equivalent and a 31-50-year-old male needs roughly 7-8-ounce equivalents).

Travis – such a quick learner with moderation and portion control – wisely ate half his dinner and took the remainder home for Elizabeth. Just because you’re served big portions at restaurants doesn’t mean you have to eat it all right then and there. Ask for to-go boxes. Or ask about portion sizes in advance and request a smaller, or half, portion. Remember, you’re the customer, and many chefs today will gladly work with you on ingredients, substitutions and portions.

Crab Cakes over Capellini with Alfredo Sauce at Iozzo’s Garden of Italy.

Kathy Jones, the chef at Iozzo’s agreed, adding that any time a customer has a special need, she’ll do her best to accommodate it. “We really want to care for our customers,” Kathy said. She explained you can request lots of things “Oscar.” Oscar, as in Veal Oscar, is topping any meat or even eggplant, for example, with crab meat, lobster and Bearnaise, a classic sauce made with egg yolks and butter. Kathy said customers can also request side dish vegetables or pasta dishes made with whole wheat penne or whole wheat capellini even if it’s not listed on the menu, making it easy to achieve that recommendation of eating at least half your grains “whole” every day.

Kathy also said if someone wants a specific seafood, they’ll try to get it in as long as they have at least 24 hours notice. Now that’s customer service! You’ll feel good eating that fish, too, because Kathy buys only sustainable seafood. She uses a sustainable guide on her smart phone to stay up-to-date every day; chefs like Kathy are the reason the #10 hot trend on the National Restaurant Association’s 2010 Chefs survey is “Sustainable Seafood.”

Bill enjoyed sustainable Seared Scallops, tossed with a white wine, shallot and orange zest sauce. They were balanced with a very reasonable portion of spaghetti with Iozzo sauce and the Vegetable of the Day, steamed broccoli. I suspect he was trying to be a good role model for Travis. Remember, Travis ordered Alfredo sauce, which is fatty decadence at its finest: heavy cream, butter and grated Parmesan cheese. The complete opposite of heart-healthy marinara sauce. But hey, let’s celebrate the calcium and protein from the cream and cheese! Remember: everything in balance and moderation. Travis’s crab cakes did have a slight edge in heart-healthy omega-3 fats over Bill’s scallops, though.

I must have anticipated needing a lot of comfort after dining with Bill and Travis, because I ordered the simplest comfort dish ever, Spaghetti and Meatballs. I had a choice of three sauces – marinara, Bolognese (meat sauce) or Iozzo Sauce, also known as the Family Sauce. All three are veritable antioxidant powerhouses from all the tomatoes, onions, garlic and basil. But I wanted the Family Sauce, a traditional family recipe featuring tomato sauce simmered with browned pork spareribs. A fourth sauce is on the menu, Iozzo’s House Tomato Crème sauce. It’s like the best of both worlds from a comfort standpoint, a blend of Alfredo and Family Sauce. The pork and beef meatballs are a family tradition and secret as well. I took comfort knowing I was balancing a hefty dose of iron, B-12, zinc and protein with spaghetti. No whole grains for me that night, though; only unadulterated, white, refined pasta.

Since I’m a dessert-loving dietitian, I perused the menu in advance for dessert choices, so I could plan for those calories. There it was. Spumoni. Other traditional Italian desserts are available at Iozzo’s, such as cannoli and tiramisu, but this vanilla, pistachio, chocolate, and cherry ice cream contains four of my favorite flavors. I coaxed Bill and Travis into “taking just a bite” after they claimed to be too full and not want any dessert whatsoever. If you know Bill and Travis, then you know I was lucky to even get another bite myself.

Maxine’s Chicken & Waffles. Epicurious.com named Fried Chicken as the number-one Top Dish for 2010. If the

Randy’s Pan Fried Chicken at Maxine’s Chicken & Waffles.

Sunday crowd at Maxine’s Chicken & Waffles is any indication, I’d say that’s an accurate prediction and falls right in line with an overriding culinary theme forecasted for this year as well: Back to basics and simple foods. Southern soul foods are some of the most basic, simple and downright delectable foods.

My husband, Jeff, and I visited Maxine’s recently and asked my enlightening editor to join us. Did you know Bill once owned a two-tone dark blue-over-light blue El Camino?! I can just picture him cruising up and down Mass Ave, waving at Travis and David sitting outside the Chatterbox. Jeff learned he has yet another (over)eating trait in common with Bill; Do-Si-Do’s are their favorite Girl Scout cookie.

If you’re going to indulge in one of Maxine’s signature items, the fried chicken, skin and all, then it’s pointless to obsess over whether to order white meat –typically lower in calories and fat – rather than dark meat. Just get what you want and enjoy it. Bill ordered the Smothered Chicken dinner, a boneless fried chicken breast smothered in gravy. I asked for Randy’s Pan Fried Chicken and requested dark meat thighs for all three pieces. Yes, I can be gluttonous at times. Jeff watched in disgust as Bill and I exhibited such greasy, carnivorous behavior. He can’t tolerate chicken skin and neither can Bill’s partner, Jeannie. Good thing she wasn’t there.

Maxine’s Head Chef Darnell Miller said their fried chicken is pan-fried, rather than deep-fried, and that’s why it takes at least 35 minutes. No need to get all anxious and  stressed, as you’ll be comforted with fried cornbread and peach butter during this wait. Darnell wouldn’t divulge this sweet spread’s recipe, but said “a whole lot of elbow grease goes into that fresh peach butter!”

While you’re still anticipating the fried chicken, a tossed salad with lycopene-rich cherry tomatoes provides sustenance. Be     forewarned, though – if you’re single, on a date and trying to make a positive impression on your dining partner. Do not attempt to eat or cut the cherry tomatoes. As I arduously cut into all three tomatoes, I remembered why this    dating tip is so critical. Two flew off my plate onto the floor, one in my lap. Popping the whole tomato in your mouth doesn’t work either. Trust me. I was mortified more than once during my pre-Jeff days. Just skip the lycopene for a day.

Smothered Chicken is a favorite at Maxine’s Chicken & Waffles.

Or steer yourself toward any number of other dietitian-approved vegetables on the menu at Maxine’s, everything from black-eyed peas to yams and collards, corn and green beans. In fact, there is simply NO excuse for not eating veggies during your visit. Sure, they may be high in calories and butter, but they still have nutrient benefits.

Mashed Potatoes and House Potatoes are made with fresh Idaho potatoes, rich in vitamin C, potassium and phytonutrients to fight cancer. The House Potatoes are sautéed with house seasonings and onions, which boost the       nutrients even more. Jeff thinks he’s a breakfast potato connoisseur, and proclaimed these     potatoes “outstanding” as he was stuffing himself with pancakes (the plain ones, not sweet potato or strawberry) and turkey sausage. That’s right; you can order lower-fat turkey sausage at Maxine’s instead of beef sausage.

Sweet potatoes and yams are incredibly nutrient-rich, filled with fiber and vitamins, minerals and phytonutrients to boost immunity and keep your heart and blood pressure healthy. Even though the Candied Yams at Maxine’s are made with butter and brown sugar, just remember the butter helps absorb more of the vitamin A beta-carotene

Chef Darnell explained Fried Corn is fresh corn shucked off the cob and skillet-cooked in butter and secret seasonings. I really wish everyone would eat corn more often, not just in the summer. It’s an excellent source of fiber, contains a fair amount of vitamin C, several B vitamins, potassium and a significant amount of zeaxanthin, a natural phytonutrient giving corn its yellow color and helping maintain eye health by protecting against age-related macular degeneration. Zeaxanthin may also help reduce risk of certain cancers like lung and breast. Eat corn cooked as often as possible, since heating and cooking it releases 44% more of its antioxidants. Same thing with tomatoes – cooked provides more cancer-fighting lycopene.

Ah, the Collard Greens. Having lived in Virginia for a couple years, I learned to love all greens, dousing them with vinegar even. But I often wonder if anyone is eating them on a regular basis. Jeff doesn’t care for their bitter taste and the fact they’re usually cooked in some fat doesn’t make a difference, either. He’s missing out on so much, though, as dark green leafy vegetables – collards, kale, mustard and turnip greens – are super-foods for your immune system, bones, eyes, heart and skin and contain lots of fiber, minerals and vitamins A, C, and K. Pairing collard greens with fried chicken makes sense, because the chicken fat helps absorb those fat-soluble vitamins!

Even fried vegetables provide some nutrients. Fried as in the  ubiquitous Southern Fried Green Tomatoes. Bill hadn’t eaten them in 50 years, so I convinced him to try “just a bite.” I mean, seriously, if it has been that long, how can you say you don’t like something?! Tastes change over the years. That Bill, he’s a risk-taker for sure. One bite and he’s mumbling “Okay. They’re good.” Going back for seconds, he claimed it was really just for the remoulade, a classic French sauce made with mayonnaise, mustard and various seasonings. Tasty.

The audience appeal for Maxine’s comfort food should be appeal to many, even those that don’t eat pork and shy away from Southern food. Chef Darnell said there’s no pork on the menu, that’s why it’s beef sausage instead of pork sausage. Collard greens are cooked in smoked turkey tails instead of traditional pork fat back. And Maxine’s offers a Smoked Turkey BBQ Sandwich instead of pulled pork.

Being the eternal optimist that everyone will eat more whole grains, I asked Darnell if a lot of customers had been asking for a whole wheat bun on that Smoked Turkey BBQ     sandwich. He chuckled. “Not a one,” he said.

I suppose that means the Macaroni and Cheese will never be made with whole wheat macaroni. Oh well. We usually order it for the cheesy comfort anyway. Maxine’s recipe is a secret, but rest assured you’re getting a calcium and protein kick from three different cheeses, according to Chef Darnell.

Most of the desserts are up on the counter already plated, portioned and wrapped, so you can easily plan in advance for dessert(s). Maxine’s has fresh seasonal cobbler, but I couldn’t resist the Sugar Cream Pie and Red Velvet Cake. I proclaimed both outstanding, in spite of the cream cheese frosting on the Red Velvet cake. I grew up in Illinois and Red Velvet Cake was always iced with a cooked, whipped cream-like frosting. Cream cheese icing must be a Southern thing.

Bill was once again too full for dessert, but that didn’t stop him from “taking some home for Jeannie.” Right. But in reality, we all took some food home in to-go boxes to enjoy later that evening. Moderation and balance at its finest!

Chatham Arch resident Kim Galeaz, RD, CD, is a registered dietitian and consultant to food and beverage companies, restaurants, supermarkets and agriculture associations. She can’t wait to get back to Maxine’s for sweet potato waffles and catfish and Iozzo’s for Italian wedding soup and five cheese brick-oven pizza.

THE RESTAURANTS

- Maxine’s Chicken & Waffles –   132 N. East St. 432-3300. maxineschicken.com.

- Iozzo’s Garden of Italy – 946 S. Meridian St. 974-1100. iozzos.com.

Picture yourself sitting down at  a beautiful table with properly organized place

A unique tilting bowl sits on the table in the James Whitcomb Riley Home. Ever concerned with manners, the Victorians developed this tilting bowl to help them get every drop of juice, since oranges were a delicacy in the days before refrigerated train cars.

settings and deliciously prepared foods, enjoying every bite in a calm, relaxed manner.  Are you picturing dinner, possibly five nights a week? A big weekend brunch? Or maybe a big holiday gathering?

Unfortunately for most of us today, this serene scene only happens for special events and holidays. But if you lived during the 1800s – like the residents at the Benjamin Harrison Home, James Whitcomb Riley Home and Morris-Butler House did – you’d be enjoying not one, but three meals every day in this manner. Can you imagine? Every meal of every day enjoyed in a mindful manner.

Actually sitting down to eat longer than five or ten minutes!

How different it is for us today. Frenetic paces and scattered schedules, grab ’n go instant meals, and eating-while-standing at the sink. Actually, sinks with running water weren’t even around back then except for the privileged few, such as James Whitcomb Riley. But meals were a big deal, an event, really, for everyone during the mid and late 19th century. An important, pleasurable event.

I recently visited our three Downtown museum homes to learn a little about food and eating in the Victorian era (1837 – 1901), specifically with these prominent, wealthier families. While there are certainly distinct differences between then and now, there are also some striking similarities, proving once again that history repeats itself.

Eating Behaviors. People during the Victorian era didn’t need any “family mealtime” initiatives or “Eat Together Week” campaigns to foster positive, regular, eating behavior. It was just part of their daily life. But let’s face it. They had far fewer distractions and “stuff” vying for their attention. They had more time to make meals a priority and a major event. In a small way, they were the original Slow Food movement.

The kitchen table in the President Benjamin Harrison Home, where the children would have eaten their meals.

Daily, the adults sat around the table and ate all three meals together: breakfast, lunch and dinner. As a dietitian, I was especially excited to learn breakfast was eaten every day, because it truly is the most important meal to kick-start your day. The James Whitcomb Riley house even had a dedicated breakfast room separate from the main dining room.

Children of privileged families ate their meals in the kitchen with the servants. “They weren’t allowed to join the adults until they learned proper table manners,” said Jennifer Capps, curator at Benjamin Harrison Home. That would have been around age 12 or 13, according to Aimee Rose Formo, program coordinator at the Morris-Butler House. Separating the kids from the adults today certainly wouldn’t help foster those family-together-mealtime goals, but teaching proper etiquette could help children care more about their food choices and eating habits. (FYI: The Morris-Butler House offers Children’s Etiquette Teas during the year for youngsters ages 7 to 12.)

Portion control seemed to be a little more prevalent during this era. “The butler was trained how to portion just the right amount on the plate, not too much and not too little,” Formo said. “And guests always left a little bit of food on their plate, to let the hostess know that the portions were adequate.” Apparently if you “cleaned your plate,” the hostess would think her portions were too small. The clean plate club is frowned on even today, but for different reasons; it can lead to overeating and other problematic eating behaviors. After all these years, portion control remains the cornerstone of balanced, healthful eating.

What really stuck me about eating during the Victorian era, though, was the concept of mindful eating. “They gave time and attention to all their food and its presentation, making sure it was pleasing to the eye. They were very mindful,” said Judy Hatfield, program coordinator at the James Whitcomb Riley Home. Judy’s description is actually part of a lengthy definition for mindful eating, which includes having a positive relationship with food, thinking about your choices, savoring and tasting, and learning to be aware of hunger and satiety cues. This kind of mindfulness would serve many of us well during these times of mindless munching and eating without enjoyment.

What’s for dinner? Look closely at these three Christmas Day menus from the 1890s. Contrast and compare to our

A venison server and cruet sit on a table in the corner of the dining room at the Morris-Butler House.

current holiday fare.

Menu One

Cream of Celery Soup

Lobster Cutlets and Green Peas

Olives, Pickles, Salted Almonds

Roast Goose with Potato Stuffing

Apple Sauce and Potato Puff

Scalloped Onions

Cold Beef Tongue and Lettuce with French Dressing

Grated Cheese on Hot Wafers

Mince Pie and Pumpkin Pie

Nuts, Fruits and Bonbons

Coffee

Menu Two

Hot Clam Broth with Whipped Cream

Broiled Halibut and Oyster Sauce

A vegetable dish server in the Morris-Butler Home.

Potato Chips

Roast Beef and Yorkshire Pudding

Mashed Potatoes and Stewed Tomatoes

Currant or Grape Jelly

Cold Chicken Breasts and Celery Mayonnaise

Cheese Fingers

Plum Pudding with Hard Sauce

Nuts, Fruits and Bonbons

Coffee

Menu Three

Boned Turkey

Stuffed Ham

Stewed Oysters

Turnips

Mashed Potatoes

Beets

Coleslaw

Fried Celery

At the President Benjamin Harrison Home, a recipe book used by Caroline Harrison and her mother.

Candied Sweet Potatoes

Plum Pudding

Baked Lemon Pudding

Cranberry Pie

Fruits, Nuts

Coffee

These holiday menus are strikingly similar to ours today, give or take a few items: meats, poultry, several starches, an array of vegetables, a few fruits and several decadent desserts. Just like our pumpkin/apple/pecan pie choices for Thanksgiving today. It’s hard for me to not “grade” any menu for balance and variety, so I’ll give these an “A” because all five nutrient-rich food groups are present (grains, fruits, veggies, dairy, and meat/poultry/fish/nuts/eggs). I like to think that all those nutrient-rich choices balance out the mouth-watering, decadent desserts. No matter what century, indulgent sweets and treats have stood the test of time.

Two other protein choices, venison and opossum, were also served during the Victorian era. (Yes, opossum.) In fact, venison had its own unique serving platter; you’ll find one on display at Morris-Butler House. It’s a large silver tray or dish with a tight lid, the tray containing indentations so the juices or sauces could be saved and scooped out. I know virtually nothing about venison and opossum’s nutrient profile, so I checked the USDA nutrient database and discovered they’re both comparable to our leaner meat choices today. Venison has the edge, with only two grams fat in a 3 oz. boneless portion; opossum contains nine. Both contain a good source of Vitamin B12 and iron.

The soapstone sink with gold faucets in the James Whitcomb Riley Home.

I was puzzled with the prevalence of oysters on the menu during this period. After all, this was land-locked Indianapolis and oysters couldn’t be locally sourced. But they could be shipped via rail from the East coast; Capps pointed out that there was a fish market right here in Indianapolis. These heart-healthy delicacies, rich in valuable omega-3 fatty acids, warranted their own specially designed oyster plate and tiny fork.

Numerous fruits and vegetables were plentiful during this era, and eating only in-season produce was not in vogue or unique, it was a necessity. And I doubt, since choices were so limited, residents were overly concerned about where their produce came from. A few items that we take for granted were scarce and very expensive back then, especially oranges and other citrus fruits. Not be to outdone by oysters, oranges also had their own specially designed serving dish.

According to Hatfield, this orange cup featured a swiveling base and while spooning out the orange wedges, the juices would run down in this base, allowing you to drink the juices and not waste one bit of the orange.

Just like today, salt was used liberally in cooking and as a condiment with meals. Salt and pepper shakers weren’t widespread at the time, so salt was served in salt cellars – tiny glass bowls with an accompanying tiny spoon. All people at the table had their own salt cellar, while the homeowner usually held the master salt dish at his place setting – a much bigger bowl of salt that was used to portion out the salt. So much focus on a condiment that was very expensive at the time and now is so cheap and commonplace. Too commonplace obviously, since many people consume far too much salt and the sodium content in salt contributes to high blood pressure and ultimately heart disease risk. Some things never change.

A word about fats. While there may not have been unhealthy trans fats during this period, these people ate just as much – or more – total fat than we do now. A majority of it was saturated, also detrimental to heart health.  They enjoyed butter (my favorite fat), exterior fat on meats and poultry, bacon and sausage for breakfast and suet. Suet is the solid white fat found around the kidneys and loins of beef and sheep. We have the British to thank for their use of suet in pastries, stuffing, mincemeat and puddings, such as plum pudding. Suet lends richness to just about anything. I refrain from comment, as mindful eating principles dictate “acknowledging responses to food (likes, dislikes or neutral) without judgment. And let’s not forget that lard (pork fat) was the premium choice for the richest, flakiest pie crusts.

Did you notice the potato chips on menu two? I’d be remiss as a dietitian if I didn’t mention – and defend – these popular fried chips. Referred to as “a modern junk food” by many in this day and age, I prefer to point out that potato chips were actually invented by a chef at a Saratoga Springs, N.Y., hotel in the mid-1800s. Furthermore, potatoes contain vitamin C and potassium, and while I’d never advise eating large quantities of potato chips day after day, I hope you’ll enjoy them like the residents of the Riley, Morris-Butler and Harrison homes did: in moderate, portion-controlled servings.

The Kitchen – Storage, equipment & cooking. Kitchens today may be two or three times bigger than those in the 1800s, but many aren’t nearly as efficient. Storage and prep space back then was extremely organized and utilitarian, modeling the phrase “a place for everything and everything in its place.” The Hoosier Cabinet, however, was the epitome of form-plus-function efficiency. Basically a cabinet on a cabinet, it included a tiny work surface, a flour bin and other handy storage compartments. Of course we’d consider the tiny work surface too small today, but I suggest it’s perfect for tiny tots and kids in the kitchen. Children didn’t cook back then, but we all know it’s a great way to get children more interested in their food and healthier eating habits.

Here are a few examples of efficient tools and equipment in the kitchen, found in one or all the kitchens of our historic homes.

• Grater – at first glance, you’d think this was the traditional box-type grater we use today for everything from carrots to cheese. But Hatfield informed me it was used for grating laundry soap. Grated soap melted down easier to better clean clothes.
• Butter churner – remember, they didn’t have butter in one-pound packages back then. They had to make it themselves. And then keep it in the very crude iced unit, the precursor to our refrigerators today.
• Spice grater – this small tool grated fresh nutmeg, allspice, cinnamon and anise.
• Potato masher – no electric Kitchen-Aids for mashing those Idaho reds back then; this hand tool was the method.
• Bundt pan – this ornate cake pan looked almost identical to today’s version.
• Whisk – this looked more like a slightly bent, mini tennis racket than the elongated whisks we use today.
• Iron – yes, a traditional iron for pressing clothes. It was on the stove top in the kitchen because that’s where it had to be heated.
• Cookie and biscuit cutters – almost identical to today’s versions.
• Sink.  Or lack of a sink.  Only the wealthy could afford sinks with running water later in the 1800s. The one in the Riley home is a beauty – a gem way ahead of its time. If you’re really into kitchen appliances – antique or modern – you’ve got to see this double soapstone sink with the gold faucets.
• Oven. Wood-burning of course; no choice of electric or gas. And here’s the amazing thing we can’t fathom today: no temperature gauge on those at the Morris-Butler and Harrison homes. (The one at the Riley home was a later model and included a dial with the numbers 1 to 12). Have you ever tried to cook in an oven today not knowing the temperature of the oven?
• Recipes – they were hand-written, passed on by generations of cooks, mothers and daughters. You wouldn’t find printed cards or computer pages in these kitchens. The recipes were different, too. They said “teaspoonfuls and cupfuls,” but measuring cups and spoons as we know them today weren’t used. Capps told me cupful indicated a tea cup and teaspoonful was most likely an eating teaspoon. Tablespoons were those bigger spoons in the table-settings.

All of this vagueness and uncertainty with recipes and cooking made me realize the most striking difference between then and now is that cooks during that era really needed – and possessed – two essential ingredients: intuition and trust.

They had to trust their instincts that what they were adding was just the right amount of an ingredient, that the dough or batter was the right consistency and that the oven was at the right heat to properly brown something. They used their sense of smell a lot, I suspect, to judge doneness. Anyone today can learn to read a recipe and cook a perfect dish by following that recipe, but cooks back then had an inherent intuition and trust that guided them along. In my opinion, that is truly an admirable skill, one which was undoubtedly most fulfilling and rewarding.  I wish everyone today – kids, teens and adults – would just give cooking a whirl, be messy and imprecise in the kitchen and trust their instincts about ingredients. Having fun with and enjoying the fruits of your labor is the truly rewarding gift. (The good nutrition is secondary.)

Happy, healthy and enjoyable holidays to all.

Chatham Arch resident Kim Galeaz, a registered dietitian and consultant to food and beverage companies, restaurants and supermarkets, would like to thank Jennifer Capps, Aimee Rose Formo and Judy Hatfield for their time, generosity and wealth  of valuable information.

It took one year, dozens of dinner parties and numerous glasses of wine to convince my friends, Rick May and Jeff

About the Author: Kim Galeaz, R.D., C.D., is a freelance food and nutrition writer, registered dietitian and consultant to the food and beverage industry. Popcorn is her favorite movie-viewing food along with dark beer or red wine. About the only movies she won’t watch are horror flicks. Kim can be reached at kim@kimgaleaz.com.

Tagen, to visit Indy. They live in Ponte Vedra, Fla., just south of Jacksonville where my husband, Jeff, has worked for the past couple years.

All my trips to Jacksonville include a get-together with Rick and Jeff (aka JT to avoid confusion), and it’s usually at their place because they have a beautiful home, huge kitchen and fabulous pool. After spending so much time in their surroundings, Jeff and I realized we wanted them to experience our place in Chatham Arch. With wine in hand, we’d go on and on about all the great things to do in Downtown Indianapolis, how warm and welcoming the city is and how diverse the downtown neighborhoods are.  “You’ll love it!” we’d say repeatedly.

And they did. Rick and JT visited one long weekend this summer. They stayed right across the street from my condo at the Nestle Inn Bed & Breakfast. I was in my prime, trying to plan out the “food schedule,” since any trip is also about the food. I had to figure out which restaurants we’d go to for breakfast, lunch and/or dinner, which day we’d have a cook-out at the condo so our Florida friends could meet our Indy friends, Matt and Rod, and which mornings they’d have breakfast at the B&B.  Needless to say, hanging out on the porch of the Nestle Inn or outside in front of Henry’s Coffee Shop was just too inviting and relaxing and we didn’t get to do it all.

We did, however, walk around Chatham Arch extensively, went to Mass Ave Wine Shoppe, Best Chocolate in Town, Chatham Tap, Hoaglin’s and Harry & Izzy’s (so they could see Downtown and Monument Circle, and meet the executive chef, my close friend).

Recently I asked Jeff, a relationship director at ING and his partner of 14 years, Rick, who is retired, to reflect on their visit to the city my husband and I are thankful and proud to call home.

What were your impressions of Indianapolis prior to the visit?

Jeff: No solid impressions. Really just another Midwestern city.

Rick: Kim had said it had some good restaurants and nice neighborhoods, so I was very interested to see.

What were your impressions after the visit?

Jeff: Much more urban, hip and quirky than I had expected!

Rick: The neighborhood and the surrounding area were visually interesting, walk-able and comfortable to be in.

Both: I could actually live here and like it.

Favorite parts of the trip?

Jeff: One of my favorites was breakfast at the B&B. Each day was a bit different, but it was delicious and the owners are good conversationalists and great sources of information about Indy. (Thanks, Barb and Steve Tegarden!)

Rick: Another favorite was walking through the neighborhoods for the yard sales. Beautiful homes in lovely settings. (Rick and Jeff visited the weekend of the Chatham Arch Yard Sale in July.)

Jeff: And I got my Rocket Dogs for a steal! (True confession: not one of the four of us knew what Rocket Dogs were until JT bought a pair for $3 at the yard sale!! And he looks so dapper wearing them!)

Comments about the food or places you visited?

Jeff: Chatham Tap had good food and a lively crowd. I like to people watch.

Rick: The food at Harry & Izzy’s was really good, as were the martinis. And Hoaglin’s was hopping for Sunday brunch, plus it was quite delicious.

When you come back to Indy, you’d like to:

Both Rick and Jeff: Stay longer, walk a little farther in the other neighborhoods and go to the gay club (The Metro).

Chatham Arch resident Kim Galeaz is already making a list of must-visit restaurants and shops for JT and Rick’s next trip. Kim, a certified and registered dietitian, is a frequent contributor to Urban Times, most notable thorugh her “Dining Downtown with the Dietitian” series. Past articles can be found at www.urbantimesonline.com.

Dining with my handsome husband is always a joy. Add my esteemed editor and it’s downright delightful. But after eating lunch with them recently at Saffron Cafe, I realized it’s frustrating, too.

It’s frustrating because they’re both on the “see-food” diet. You know, when you eat food just because you see it. It’s just sitting there on the table in a bowl, in a basket or on your plate. It’s tempting you….making you feel compelled to eat every last morsel and crumb just because it’s there. Sort of like an adult version of the clean plate club.

Most people on the see-food diet also tend to eat really, really fast, too. Bill (the editor) and Jeff (the husband) devoured their lunches in record time. A few days later, at Naisa Pan Asian Café, Bill finished his dinner long before his partner, Jeannie; her long-time friend, DeeDee, and I had even put a dent in ours. And recently, when I joined Bill and Jeannie at Siam Square for lunch, I realized Jeannie and I were doing most the talking while Bill’s meal magically disappeared. For the record: he did share a few bites with us.

No doubt about it – portion control, moderation and pacing yourself are just as important as those healthy choices you make when eating out. Sure, it’s easier to find a greater number of healthful choices at certain types of restaurants more than others. Like Saffron Café, Naisa Pan Asian Café and Siam Square, for example. Their menus are filled with lots of vegetables, lean proteins and antioxidant-rich spices. Oh, and delectable desserts, too. A dietitian’s dream menu.

Join me for some global travel and culinary excitement….right here in our own downtown neighborhoods!

Saffron Cafe

As we were leaving Saffron Café, Jeff  proclaimed his lunch to be “one of the best dining experiences I’ve had in a long time.” It wasn’t just the unique food combinations, he explained. It was everything – the food, aroma, authentic Moroccan music, even the décor. I agreed, but what I really liked was the prevalence of vegetables and other nutrient-rich foods on the menu.

At Saffron Cafe, the author sampled the Moroccan Honey Chicken Tajine.

When I mentioned this, of course, Jeff smugly reminded me that he had eaten all his vegetable servings for the day and didn’t have to eat any until tomorrow. He had ordered the Kafta Tajine. Tajines are traditional Moroccan stews slow cooked in decorative conical ceramic pots for which they’re named. The lid captures the steam and juices from all the simmering ingredients and creates a flavorful sauce. Kafta is seasoned beef – mixed with nearly 17 herbs and spices, according to chef-owner Anass Sentissi – and this tajine also featured an abundance of peas, potatoes and scrambled-like eggs as well. Peas and potatoes make a comforting, delicious combination and both are nutrient and antioxidant-rich vegetables. Yes, I know they are “starchy” vegetables, but that just means they’re classed differently and contain more calories than most other vegetables like green beans or broccoli. Jeff probably ate the equivalent of two cups of vegetables in his Kafta Tajine, which meant he still needed 1½ cups to reach his daily allotment of 3½ cups. He wasn’t off the hook.

Bill opted for a dose of heart-healthy and brain-boosting omega-3 fatty acids with Fish Kabbabs (aka “kabobs”). This hefty portion of seasoned and grilled fish chunks was actually four different fish – halibut, swordfish, mahi mahi and sea bass – and served with charmoula. Charmoula is a marinade, or mixture, of spices, herbs, lemon juice, pickled lemon and oil used to season fish and meats in Moroccan cuisine. Bill’s kabbabs were surrounded by a huge portion of cooked fresh vegetables – broccoli, zucchini and carrots. Talk about immune-boosting antioxidants. The vegetables were cooked just to al dente, instead of the usual mushy, which meant they retained more of their nutrients. An ample portion of saffron-infused couscous provided complex carbohydrates to round out Bill’s lean dish. Traditionally, couscous is the refined variety, but whole wheat couscous is readily available in supermarkets today. I tend to be a little over-eager about whole grains and need to remind myself that only half your grains every day need to be whole. If you’ve ever been curious about couscous, it’s basically semolina (durum wheat) that is more coarsely ground than normal wheat flours.

The saffron used to season the couscous and so many other traditional Moroccan dishes is literally the world’s most expensive spice. Luckily though, a little goes a long way. Saffron is actually the yellow-orange stigmas from a small purple crocus. Each crocus flower provides only three stigmas, which must be hand-picked and then dried, a very labor-intensive process justifying the high price. Oh, for you math geeks out there, it takes over 14,000 of these tiny stigmas for each ounce of saffron. Yes, ounce. One ounce is less weight than a slice of bread.

Bill and Jeff were thrilled their dishes contained saffron once they heard Chef Anass explain it was believed to provide medicinal qualities in Moroccan culture. Jeff was just getting over a bad bout of bronchitis and Bill still had a lingering cold. They were hoping the saffron would work its magic. Don’t laugh – this actually has merit because one of the emerging areas of scientific study is with spices and their resulting health benefits. Did you know that one teaspoon of cinnamon contains as many disease-fighting antioxidants as a half-cup of blueberries? There’s even a website “Spices for Health,” listing seven super spices filled with antioxidants. If saffron weren’t so pricy, you never know, it may have made the list. Okay, okay. I’ll alleviate the suspense about the super seven: cinnamon, ginger, thyme, oregano, yellow curry, rosemary and red peppers.

I ended up with a double dose of antioxidants, since I selected the Moroccan Honey Chicken Tajine spiced with cinnamon in a saffron sauce. This satisfyingly sweet dish included a quarter chicken with pear halves, apricots and prunes (oops, I mean dried plums – prunes with a makeover). In case your head is spinning that a dietitian would order a quarter chicken, with the skin on, no less, let me remind you that everything, and I mean everything, is okay in moderation. Yes, the majority of total fat and saturated fat is in the skin, but when you only eat chicken skin once or twice a year, it hardly matters. And boy is it good.

It’s a wonder that any of us could eat our entrees because we did have an appetizer, the Antipasto Plate. No, actually “they” had the appetizer. I nibbled a couple bites of everything for tasting purposes and spent most my time talking with Chef Anass. My ulterior motive, though, was to save calories for dessert. So while I talked and nibbled, they devoured every last smidgen of hummus, zaalouk and bakoula with pita bread wedges. Good thing each item is packed with good-for-you nutrients and super food ingredients. Hummus has the spices, garlic, chickpeas and sesame seeds. Zaalouk is an eggplant spread, made with roasted eggplant and herbs and spices like parsley, cumin, garlic, Spanish paprika and cilantro. Bakoula is a spinach spread made with similar spices as the zaalouk and spinach leaves.

Ah, dessert time. We could not decide, so I made the decision for us: all three. That’s right, the homemade tiramisu, baklava and a mascarpone cheesecake. Besides, Chef Anass claims his homemade tiramisu is the “best in town.” I make a fantastic tiramisu myself – Jeff will tell you that – and I was curious about this “best” billing. Jeff decided it was, but made sure I knew mine is “really, really good” and suggested I add egg yolks like Chef Anass does.

The baklava was my favorite, though. Typically I wouldn’t go for it, since it always ends up being this gooey, sickeningly rich and sweet blob of honey with phyllo dough and hardly any nuts. But this baklava was truly outstanding, with just the right blend of butter-drenched, yet crisp, phyllo dough, honey spiced syrup, an incredible blend of pistachios and almonds and a cinnamon topping. Calorie-dense for sure, but balanced with a hefty serving of antioxidants from the nuts and cinnamon.

Naisa Pan Asian Cafe

The first thing I noticed on the menu at this restaurant which blends the cuisines of Thailand, China, Japan, Malaysa,

Our dining party was able to order a variety of items – some healthier than others – at Naisa Pan Asian Cafe, located on Virginia Avenue in Fountain Square.

Korea and Vietnam was the Chicken Velvet Corn Soup. Assuming it was the decadent, cream-based Hoosier version made famous at the old L.S. Ayres Tea Room, I figured Pan Asian Café owner Christina Hsu was capitalizing on one of the top ten food trends for 2009: comfort foods. I have to admit, I didn’t even think corn was indigenous to China. But Christina set me straight, explaining that this version of chicken velvet soup is broth-based and yes, they do indeed grow corn in China. Some resources rank China as second for world corn production.

So go ahead and start your meal with chicken velvet corn, wonton or hot and sour soup, because all broth-based soups are lower-fat options compared to cream-based. Even egg drop soup – made with eggs and chicken broth – contains far less fat and calories than any cream soup.

Other Naisa meal starters that keep fat and calories under control include chicken satay, wontons and steamed (instead of pan-fried) dumplings. Bill, Jeannie, DeeDee and I ordered the more healthful Steamed Veggie Dumplings which we hoped would cancel out the Veggie Spring Rolls. Spring and egg rolls may contain veggies like celery, carrots, Chinese cabbage and mushrooms, but they’re fried, and we’re all watching our fried food intake, aren’t we?

Not the four of us apparently, because we devoured the entire basket of Golden Fried Wonton Skins placed on our table when we arrived. Yes, those fried morsels are tasty and come with homemade dipping sauces, like duck sauce and spicy mustard. Dividing the basket between four is certainly a very balanced way to enjoy fried wonton skins. But munching on too many can lead to the Bread Basket Blues: the syndrome of getting so full on bread, breadsticks, tortilla chips or fried wonton skins beforehand that when your dinner actually arrives, you can barely put a dent in it.

Of course Bill made an impressive dent in his entrée, Tangerine Shrimp, in spite of the fact it was breaded/battered shrimp as opposed to lighter, lower fat entrees with sautéed meat, poultry or fish. I complimented him on his choice nevertheless, because I’m an optimistic dietitian and would rather highlight the positive, which in this case was an abundance of fiber and antioxidant-rich fresh carrots and snow pea pods along with vitamin C-filled strips of tangerine and powerful disease-fighting phytonutrients from red chilies.

Jeannie, DeeDee and I all commented that our dishes were big enough for two meals. I call that a 2-for-1 special: eat some at dinner; enjoy the remainder for lunch tomorrow. That’s exactly what DeeDee did with her Stir Fried Rice Noodle Combo, a sautéed mixture of rice noodles and three meats (chicken, shrimp and pork) along with carrots and snow peas in a seasoned sauce. Her entrée qualified for the non-fried choice, since the meats weren’t battered and fried. Jeannie’s Honey Sesame Chicken, on the other hand, was a battered-fried entrée, but it included a broccoli garnish.

Most entrees come with white rice, but Bill and Jeannie asked for a substitution of veggie fried rice, which contained broccoli and a variety of other vegetables. Remember: when it comes to eating your veggies, every little bit adds up. Oh, and fried rice isn’t really as high fat as you’d think, not compared to typical fried food anyway. It has a little more fat than standard steamed rice because it’s cooked in the wok with a little oil.

Vegetarians will find plenty of choices at Naisa Pan Asian Café, like Garden Veggies Delight, Mo Po To Fu, To Fu Home Style or Triple Greens in Garlic Sauce. Triple greens?! Most people find it hard enough to eat one veggie, let alone three in one dish! With a blend of broccoli, snow pea pods and  string  beans in a spicy garlic sauce, it’s a dietitian’ s dream dish. I couldn’t decide between that and the To Fu Home Style. I’m definitely not vegetarian – steak is my number one favorite food – but when dining out I love to order tofu because restaurant chefs prepare it so wonderfully, as in lightly battered and lightly fried. This lends a wonderful texture and rich taste to the otherwise completely bland and tasteless soybean curd. Or erasers, as Bill likes to call tofu pieces. He was a trooper though, along with Jeannie and DeeDee, and tasted my tofu dish and admitted it was pretty good. I loved that it was chock-full of broccoli and snow pea pods. And I could substitute soft noodles for the rice, which made up for those baby corn ears. What is baby corn anyway? Where does it come from? I have never really understood it. It doesn’t seem like real corn at all to me in texture or taste. I don’t dislike baby corn, but I find it utterly annoying to chew.

I researched and discovered they’re a special corn plant, typically grown in Thailand and Taiwan and handpicked when very immature. So this explains why the entire cob can be eaten on these babies, as opposed to grown-up summer sweet corn. Regardless of size and contrary to popular belief, corn is nutrient-rich and helps maintain eye health and may also help reduce the risk of cancer.

Ah, time for dessert, my favorite. Just one option: Cinnamon Sugar Puffs with Honey Ginger Dipping Sauce. But that’s all you need anyway for an incredibly delicious, satisfying treat of fried sugar, fat and flour, plus antioxidants from the ginger and cinnamon. An order is eight puffs, plenty for a party of four. Everyone enjoys two. Except when I’m around: four for me, two for Bill, and one each for Jeannie and DeeDee. Whew. I was definitely glad I outdid Bill, because Christina told us most Asian men don’t eat sweets. She said if you’re male and over age 20 or 30, it’s like you’re eating “kid food.” I didn’t want Bill to feel less than manly.

Make sure you check the next time you’re at Naisa Pan Asian Café to see if Naisa Golden Sunrise, a traditional Asian “comfort food” dish, has made it on the menu. Christina served this simple, yet outstanding, tasty dish to us and we scooped up every last morsel. It was scrambled eggs with fresh tomatoes, salt, cooking wine and a little sugar and sesame oil. Eggs don’t get any better than that.

Siam Square

‘Locally grown” may not be listed on the menu at Siam Square in Fountain Place, but owner Ed Rudisell uses as much local produce as possible, from herbs to Thai and Chinese eggplant. In fact, many of the ingredients featured in Siam Square’s Thai dishes, including mint, Thai basil and chili peppers, are grown by his father on the south side of Indianapolis.

Siam Square’s Pad Ped comes in chicken, beef and pork varieties (this is features chicken), but dietitian Kim Galeaz opted instead for the tofu version.

Essential ingredients for Thai cuisine include coconut milk, chilies, fish sauce and spices and herbs like lemongrass and cilantro. Cilantro is that one herb which seems to elicit passionate responses from all. You either love it or hate it. There’s no in between. I love the refreshing, earthy flavor of cilantro, but just seeing it listed on a menu is enough to throw some people into a tailspin and cause immediate elimination of a particular dish.

Instead of automatic cilantro elimination, do what Jeannie did at Siam Square. She asked how the dish was prepared and whether the cilantro could be reduced or cut altogether. She wanted the Thom Kah Gai, a chicken soup with mushrooms, lime juice and coconut milk. Mostly the cilantro served as a garnish after the soup was ladled, so she could easily avoid it. I just ate all her cilantro when she offered a taste. My Thom Yum soup, however, required the cilantro to be stirred in during end stage preparation. But she and Bill were eager to taste this traditional Thai lemongrass soup with mushrooms, tomatoes, scallions and lemongrass, even though cilantro was present. We all agreed it was just the right amount, not overpowering at all.

Bill ordered spring rolls for his appetizer and these four “fried golden-brown” rolls were served with a tasty sweet chili sauce. Yes, spring rolls may be high fat and fried, but don’t forget my philosophy: absolutely any food is okay when enjoyed in moderation. What matters is how much and how often. And in this case, Bill shared them with me and Jeannie, so we all enjoyed a moderate amount. And besides, fried foods aren’t the only thing contributing fat to your diet when you visit a Thai restaurant. You might not realize that coconut milk is mostly fat content, with just a smidgen of protein and carbohydrate. For you trivia buffs, here’s a milk calorie/fat comparison:

1 cup low-fat 1% milk = 120 calories, 2.5 grams of fat

1 cup whole milk = 150 calories, 8 g fat

1 cup canned, light coconut milk = 130 calories, 11 g fat

1 cup canned coconut milk = 445 calories, 48 g fat

1 cup olive oil = 1910 calories, 216 g fat

I threw that cup of olive oil in there to help you put it in perspective (and keep you from freaking out.) Yes, traditional coconut milk is more calories and fat than regular milk, but the light version is fairly moderate and nothing is as extreme as oil. So go ahead and enjoy Thai dishes made with coconut milk. I trust you will balance it with vegetable-filled choices, completely feasible 99 percent of the time with Thai dishes. Like in the Bangkok Fried Rice that Bill ordered. It was filled with bell peppers, scallions and onions along with Thai basil and protein-rich egg and chicken.

Even Jeannie’s ubiquitous Pad Thai contained some veggies – scallions and bean sprouts – with the egg, chicken and rice noodles sprinkled with crushed peanuts. Just remember: absolutely all veggies are filled with their own mix of vitamins, minerals and natural phytonutrients to keep you healthy and every little amount counts. Oh, the Pad Thai had a reddish color to it that Jeannie and I hadn’t seen in other Pad Thai dishes. So I asked Ed what ingredient he used. Jeannie  and I will just have to figure it out on our own, because that’s Ed’s secret ingredient and what sets Siam Square’s delicious Pad u   u   Thai apart from others throughout Indy! I was still on my tofu kick, so I ordered the Pad Ped entrée with tofu rather than chicken, beef or pork. My dish was brimming with vegetables like green beans, bamboo shoots, bell peppers and the unusual and delicious Thai eggplant. Once again I shared my tofu with Bill and Jeannie and after their positive comments about the flavor; I suspect it won’t be very long until they turn into Flexitarians. No, not vegetarian (Bill loves his fried chicken too much). Flexitarian is a relatively new term for flexible eaters, basically savvy culinary adventurers enjoying both vegetarian/meatless and meat-filled meals.

Jeannie has been to Thailand, so while Bill consumed his meal in record time, she shared stories and interesting tidbits about her travels, and for my benefit, the food in particular. She described how foods in Thailand were often artistically served, like the rice being molded in animal shapes. Birthday candles in peppers that have been carved to look like flowers. Or carrots cut into butterfly shapes, almost like origami, the traditional Japanese art of paper folding. Don’t be disappointed when your rice isn’t some elaborate shape at Thai restaurants in this country, because trust me on this one: you would not want to pay the price that would accurately reflect the time and labor required. It’s cheaper to fly to Thailand and eat fabulous meals over there. Oh, and don’t expect “royal Thai food” either. Jeannie explained that kings were historically served different or more royal food than the common folk.

I even found out that Jeannie, the non-cook, received a Diploma of Thai Cooking and her specialty was dumplings! Jeannie also learned to love coconut and foods with coconut while in Thailand and I was extremely excited to hear this, because Jeff still clings to his coconut aversion. So if I have anything to say about it, our next budget-friendly trip will be Thailand.

Since dessert is essential in my book, we ordered a couple to share. Fried Bananas would have been the most nutrient-dense choice, but we’d all had that before and were most curious about the Roti Rolls and Thai Ice Cream with Sweet Rice. Ice cream flavors included Taro, Coconut and Mango and we decided to try the most traditional Thai flavor, coconut. A wonderful sweet treat, but it was outshined by the Roti Rolls. This dessert is basically an Asian flatbread pan-fried in butter then topped with Ed’s signature sweet spread (cream sauce with sugar) and rolled up. The menu describes it as “absolutely sinful.” This dietitian would add: “absolutely critical for maximum life enjoyment.” Good thing Bill and Jeannie let me have more than my one-third share.

Chatham Arch resident Kim Galeaz is a freelance food and nutrition writer, registered dietitian and consultant to the food and beverage industry. You can reach her at kim@kimgaleaz.com or in her kitchen, tweaking her Tiramisu recipe with egg yolks or creating her own version of Cinnamon Sugar Puffs or Roti Rolls.

Saffron Cafe

621 Fort Wayne Avenue

634-2918

Naisa Pan Asian Cafe

1025 Virginia Avenue

602-3708

Siam Square

936 Virginia Avenue

636-8424

Urban Times neighbors share their favorites with our favorite dietitian

By Kim Galeaz

Food. Wine. Eating. Drinking. Watching Movies.  All necessary ingredients for a satisfying, delicious life. How could it possibly get any better? Here’s how: watching food-themed movies!

Enjoying a couple of these delectable movies with provocative food scenes and plots might be exactly what you need to make it through the rest of winter. So grab a blanket, a glass of wine and cuddle up on the couch next to your favorite movie-watching buddy.

But be forewarned: There are more than a couple great food movies. There are a couple dozen.

Watching all of them means you’ll still be cuddling on the couch (no blanket, though) well into spring or summer.

I developed this particular list of food movies by asking some of my Downtown neighbors to share their favorite movies from this genre. I compared them to my own favorites and then met with Rick Cook, co-owner of Mass Ave Video. He gave me a few more ideas by searching the Internet Movie Database (www.imdb.com) and checked his stock for availability.  Rick, and Keith Washington, also co-owner, have made sure the majority of these titles are on the shelf waiting for you to rent and enjoy.

After you’ve picked out a movie at Mass Ave Video, head straight to Easley Winery, Goose the Market or Mass Ave Wine Shoppe and grab a bottle of wine – the preferred movie-watching beverage, according to my Downtown neighbors. Don’t worry if you can’t figure out what wine to purchase, because I’ve asked Meredith Easley from Easley Winery, Gabe Jordan from Goose the Market and Jill Ditmire from Mass Ave Wine Shoppe to share their expertise and suggest the perfect wine for a handful of these movies.

About the Author: Kim Galeaz, R.D., C.D., is a freelance food and nutrition writer, registered dietitian and consultant to the food and beverage industry. Popcorn is her favorite movie-viewing food along with dark beer or red wine. About the only movies she won’t watch are horror flicks. Kim can be reached at kim@kimgaleaz.com.

While there is no consensus on preferred movie-viewing food, several neighbors share their favorites from traditional popcorn and pizza to candy and full meals. Cheers to food, wine and movies!

“Chocolat” (2000)

Was it Johnny Depp or the chocolate that really made this movie? I still can’t decide, even though I watched this movie again recently with my ever-so-handsome husband Jeff. There are incredible scenes of chocolate-making, window displays of chocolate and people eating chocolate. But that Johnny Depp. His aura.  His eyes. The way he drinks hot chocolate.  Anyway.  Many of you picked “Chocolat” as a favorite. Notable cast members in “Chocolat” besides Depp include Judy Dench and Alfred Molina.

Frank and Marsha Hanou of Lockerbie Square: “Chocolat” was the “Pleasantville” of food movies.  The hypnotic effects of chocolate in a small French town secretly transformed its morality.  The sinfully delicious creations by the chocolateur (played by Juliette Binoche) stirred long lost emotions and feelings. While watching movies, we love to share a small piece of Divine 70% Dark Chocolate from Global Gifts on Mass Ave.

Cynthia Helphingstine of Lockerbie Square: There are so many good food movies! It is tough to narrow my list, but number-one has to be “Chocolat” with Johnny Depp and Juliette Binoche. Great acting, an upbeat story and of course chocolate! My favorite food to eat during movies, the classic popcorn! I have never understood how people can eat pizza during a movie.  Pizza is for football games!

Wine Recommendation: Raspberry Wine from Easley Winery. Meredith: It’s tart, full bodied, 100% scrumptious and bursting with pure goodness, just like the movie.

“Big Night” (1996)

Carol Faenzi of Chatham Arch: My favorite food movie of all time is “Big Night” starring Stanley Tucci, Minnie Driver, Isabella Rossellini and Tony Shalhoub.  It is about a failing Italian restaurant run by two Italian immigrant brothers who gamble on one special night to save their business.  The sound track is filled with great hits by Louis Prima, Rosemary Clooney and others.  The movie is all about food, drink, song and sex – all great Italian themes. Enjoying a plate of spaghetti and meatballs with a great glass of Chianti while watching this movie is a wonderful antidote to a chilly evening. Mangia!

Jim and Cheryl Strain of the Old Northside: “Big Night” makes us absolutely drool. We will often have a glass of red wine (Italian, of course) and a bit of dark chocolate as we watch it.

Sharon Gamble of Meridian Park: Though I love “Babette’s Feast,” “Like Water for Chocolate” and many other foodie movies, I think my all-time favorite is Campbell Scott and Stanley Tucci’s “Big Night” (they co-directed). The cast is as delectable as the on-screen feast: Tony Shaloub, Stanley Tucci, Isabella Rossellini, Minnie Driver, Allison Janney, Liev Schreiber, Ian Holm…how could this not be a meal to remember? The movie-night menu should include a fabulous prosecco (ask Jill at Mass Ave Wine Shoppe for recommendations), antipasti, risotto, a seafood pasta dish with pink caper cream sauce (this course might be takeout from Amici’s!), and, if you’re ambitious, the Timpano that provides the culinary conundrum for the two brothers. This meal should definitely be followed by espresso and some Louis Prima tracks for dancing off those calories!

Well put, Sharon. I’m awarding you Honorary Dietitian status with that sage advice. For those of you curious about the Timpano, it’s a high-sided, drum-shaped, molded dish made from a pastry crust and filled with meatballs, pasta, marinara sauce, cheese, other meats and vegetables and even hard-boiled eggs. In the movie, the Timpano is the star of the big feast and is lovingly showcased before being cut into magnificent pieces like a cake.

Wine Recommendation: Sedara, Nero D’Avola, Italy or Donna Fugata, Anthilia Italy from Mass Ave Wine Shoppe. Jill: Two Sicilians that embrace food, fun, family. A glass of the red whisks you away to an Italian plaza where you sit and eat from a table overflowing with steak bistecca, pasta bolognese and local cheeses.  The white is no sissy either – lush, rich, silky with citrus seduction.   Bravissimo!  Mangia Mangia.

“Like Water for Chocolate” (1992)

Kellie Welborn of Herron-Morton Place and Sharon Gamble of Meridian Park both mentioned this as a favorite foodie movie. “Like Water for Chocolate” is a passionate love story between Tita and Pedro. Tita’s mother doesn’t allow them to marry, so Pedro marries Tita’s sister just so he can be around Tita. The only way she can show her love and sensuality is through cooking and baking. She even helps make the wedding cake that calls for 170 eggs! The close-up food prep scenes were delightful. Wish the story would have turned out differently, though.

Wine Recommendation:  Crios de Susanna Balbo Rose of Old Vine Malbec, Mendoza, Argentina from Goose the Market. Gabe: The surreal nature of this film makes it a tough assignment.  The food is all over the place as well.  Passion, intensity, and love dominate as themes throughout the film and the accompanying food.  This particular wine brings many of those qualities to mind, especially in the expressiveness of the red fruit (strawberries and raspberries), the floral aromatics (rose), and some of the tropical flavors.  It has acid, structure and balance that make it a wonderful food wine.  It would go very well with Tita’s quail with rose petal sauce.

“Eat Drink Man Woman” (1994)

Lockerbie Square resident Dorothy. Ilgen lists this Taiwanese movie with subtitles as one of her favorites. “Eat Drink Man Woman” was written and directed by award-winning Ang Lee of “Ice Storm,” “Sense & Sensibility” and “Brokeback Mountain” fame. “Tortilla Soup” is actually the Latino version of “EDMW.”

I’ll reluctantly admit this Taiwanese version is superior – slightly deeper story line and the most amazing food scenes ever. When Jeff and I watched this 123-minute movie recently, it turned into a 155-minute movie. We rewound most of the food scenes because they were both visually stunning and we had no idea what some of that the foods were! So a bit of advice: if you’re like me and not real well versed in authentic Chinese food, watch “EDMW” with someone who is so they can explain every ingredient and dish.

Wine Recommendation: Helfrich Rieseling, Alsace from Mass Ave Wine Shoppe. Jill: Lovely delicate, intricate flavors that combine to produce a much sturdier flavor.  Softly sweet yet clean, fresh with the lingering flavor of freedom.

“Waitress” (2007)

Nancy Armstrong of the Old Northside: I feel inspired to bake and try new flavor combinations when watching “Waitress,” the movie about pie-making.

And it’s about a lot more than just pie-making. Keri Russell plays an unhappy pie-baking waitress stuck in bad marriage. She decides to enter a pie contest to win $25,000 so she can leave her husband. But an unexpected pregnancy complicates everything. She bakes more than ever and bakes new pies with names like “I Hate My Husband Pie” (bittersweet chocolate left unsweetened) and “Earl Murders Me Because I’m Having an Affair Pie” (smashed blackberries and raspberries in a chocolate crust).  Andy Griffith is the diner’s namesake, Joe, and offers wise advice to Keri throughout the movie.

Wine Recommendation: New Day Semi-Dry Mead from Goose the Market. Gabe: All-American girl faces universal struggle and bakes All-American pies.  Drink an All-American wine, specifically New Day Mead, from right here in Central Indiana.  Their Semi-Dry Mead is not the cloyingly sweet stuff you might expect, rather it is a sophisticated, dry example of a honey wine made of locally sourced products.  Loads of spice, light fruit notes and a touch of residual sugar make it perfect for your favorite old-timey pie.

“Tortilla Soup” (2001)

This is probably one of my favorite movies because the main character is Hector Elizondo and I have this thing for bald/slightly balding men. But the food prep and cooking scenes rank right up there, too, from the fresh tomatoes, cilantro and onions for salsa to the traditional Latino dishes. Hector plays a retired chef who lives with his three single, adult daughters in Los Angeles. He’s lost his sense of taste, but still prepares huge family-style dinners and expects the daughters to be there. Every daughter is searching for fulfillment outside the family and everyone – even the father – is looking for love. Raquel Welch is priceless in her role as the overbearing mother of a neighbor.

Wine Recommendation: Reggae Red from Easley Winery. Meredith:  Our Reggae Red is whimsical, sweet and fruity. You will be inspired to create and grateful that you have all of your senses.

“Dinner Rush” (2000)

No one except former Lockerbie Square resident Meredith Garber mentioned this terrific drama. I love mafia and New York-themed movies as much as food movies and “Dinner Rush” combines all three. Danny Aiello plays the proprietor of an Italian restaurant whose chef has a gambling problem. The kitchen scenes in this movie are some of the most realistic I’ve ever seen. The million dollar question you’ll be asking yourself during this movie is: why is John Corbett (of “My Big Fat Greek Wedding” fame) always sitting at the bar? Who is he?

Wine Recommendation: Governor’s Cabernet Sauvignon from Easley Winery. Meredith: Complex and full of explosive character.  At the finish you will know you have experienced something intense.

“Woman on Top” (2000)

This romantic comedy starring Penelope Cruz received a rating of 4.8 out of 10 on the IMDB website; most of the other food movies received between 6 and 8. But if you really like food-themed movies, you’ll endure this “fluff” story just so you can see the Brazilian food.  Penelope plays a chef, Isabella, in her husband’s restaurant in Brazil. But she experiences motion sickness and always has to drive and be on top during sex. Her macho husband can’t deal with this, causing Isabella to head to San Francisco where she ends up getting her own TV cooking show called “Passion Food.” Oh brother. Hang in there – the decent food shots will get you through. While in San Fran, Isabella lives with Monica, her longtime cross-dresser friend; he/she even has a small part in her cooking show.

Wine Recommendation: Domana 5, Ribero Del Duero, Spain from Mass Ave Wine Shoppe. Jill: A red wine that is big, broad, round, rich, robust, scintillating, yet subtle — if it was a man it would be on top.

“Tampopo” (1985)

The DVD of this movie was released in 2005 and according to nearly every food movie list, this Japanese comedy is a must-see. The main story is about a truck driver named Goro and his buddy Gun who help a widowed ramen noodle chef (Tampopo) set up a more successful noodle restaurant. Other stories within the movie continue to celebrate the joys and importance of food in our lives.

Beverage Recommendation:  Hitachino Nest White Ale & Red Rice Ale from Goose the Market. Gabe: Japanese truckers, gangsters, noodles and sex make me think of one thing – beer.  While Japan is not known stateside for its depth of beer culture (think Kirin, Sapporo, Asahi), there are some outstanding beers created there by the Kiuchi Brewery, under the Hitachino label.  The street food of Tampopo would be wonderful with the Hitachino White Ale (modeled after a Belgian Wit) with its coriander and citrus notes, or the Red Rice Ale, and its touch of malty sweetness.

“Pieces of April” (2003)

If you want to know how a 20-something and her boyfriend pull off an elaborate Thanksgiving dinner in a tiny New York studio apartment with a broken oven, then rent “Pieces of April.” Katie Holmes stars in this comedy/drama featuring a dysfunctional family and friends that end up being more like family. The cast makes this movie, especially Patricia Clarkson and Oliver Platt. After seeing this movie in ’03, I decided to stop complaining about my not-quite-perfect dining room furniture and 1,400-square-foot Downtown condo.

Wine Recommendation: Warm Mulled Wine from Easley Winery. Meredith: Challenging and complex. In order to fully appreciate each sensation, remain open minded and find the good. When things get cold we often need something extra to help us warm up.

“Soul Food” (1987)

Kellie Welborn suggests Soul Food as one of her favorite food movies and enjoys drinking a good cabernet along with it. Vanessa Williams and Indianapolis’s own Vivica A. Fox star in this comedy/drama about a mother, her three daughters and extended family members held together through fights and jealously with the Sunday soul food dinner ritual. When the mother gets sick, the dinners stop and fighting escalates. It takes a creative grandson – the narrator for the movie – to bring everyone back to the table again.

Wine Recommendation: Ken Forester Petit Chenin Blanc, South Africa or Ken Forester Petit Pinotage, South Africa from Mass Ave Wine Shoppe. Jill: Bring it on!!  Two perfect grapes for any cuisine especially the sultry, sumptuous Southern style.  Greens, yams, fried chicken, ham, buttermilk biscuits on the plate go well with the crisp, soft honey dew melon/citrus flavors of the dry white Chenin Blanc.  The dry red Pinotage offers bright black -cherry flavors and enough juicy tannins to enjoy with smothered pork chops or macaroni and cheese.

“Mostly Martha” (2001)

Kellie Welborn also likes this movie about a controlling German chef named Martha. I definitely need to see “Mostly Martha,” because I hear it’s much better than the 2007 remake, “No Reservations,” starring Catherine Zeta-Jones as a Manhattan chef. I was most disappointed with this recent version. It’s the same premise in both movies: workaholic, demanding obsessive chef doesn’t have a social life and is still single. But everything changes when her sister dies and the 8-year-old niece comes to live with her. Complications arise in the kitchen, too, when a new sous chef arrives from Italy.

Wine Recommendation: Georg Gustav Huff Riesling Kabinett from Goose the Market.  Gabe: Martha is sophisticated and obsessive/compulsive, qualities shared by many chefs.  These traits are reflected in her food which commands a wine that is versatile and delicious.  The Georg Gustav Huff Riesling Kabinett fits the bill with a lightness, some spice and a dry character that pairs well with the brilliant contemporary European cuisine Martha creates.

“Ratatouille” (2007)

Cheryl and Jim Strain are fond of numerous food movies including “Ratatouille,” which happens to be one of the few food movies small kids will sit through because it’s a cartoon. Wait, I think the technical term is: animation comedy. Remy is a fine food-loving, garbage-hating rat with a keen sense of smell. His culinary hero is noted Paris Chef Auguste Gusteau (get it?) When the chef dies, Remy ends up cooking at his restaurant by living in the hat of the new garbage boy turned cook named Linguini.  Cute story with heartwarming ending.

Wine Recommendation:  Columbelle WhiteFrance or Comlumbelle Red, France from Mass Ave Wine Shoppe. Jill: Enjoy a fun and funky mix on screen and in the bottle. Cartoon-like combinations of out of the ordinary grapes combine to make sassy, yet satisfying bottles of wine. The white is blend of Ugni Blanc and Columbard offering floral notes and soft white grapefruit flavors.  The red is merlot and tannat—ripe, jammy red fruit flavors.  But like the movie, these south of France value wines offer more serious takeaway pleasure than you might think.

“Babette’s Feast” (1987)

Cheryl Strain and Sharon Gamble of Meridian Park both highly recommend this Academy Award winner for Best Foreign Language Film. Two elderly Danish sisters, Martina and Philippa, have given up their own passions and pleasures to remain single and care for their father, the town pastor. Even after he dies, they keep his morally strict teachings alive among the townspeople. But then a mysterious French refugee, Babette, arrives in this coastal Denmark town. She’s taken in by the sisters and works for them as a maid, cook and housekeeper. Eventually, she convinces the sisters to allow her to throw a gourmet French feast for the church people, which shakes everyone and everything up.

“Under the Tuscan Sun” (2003)

Four different Urban Times readers mentioned this serendipitous movie set in beautiful Tuscan countryside. It happens to be one of my husband’s all-time favorite movies because of the uplifting messages of love, support and happiness. Plus, he wants to go to Italy and the beautiful countryside and ocean scenes provide a quick fix. Food isn’t the focus in this movie, but “cooking for someone” is one of the three wishes Diane Lane makes in the movie. There is one great scene where she’s cooking and serving all these mouth-watering Italian dishes.

“My Big Fat Greek Wedding” (2002)

Becky Ruby of Herron-Morton Place says this comedy is one of her favorite food movies. Food is an underlying theme in the movie not only because it’s so prominent in Greek culture to begin with, but because the star’s family owns a restaurant.  My favorite scene? The Bundt cake. I couldn’t stop laughing.

“The Wedding Banquet” (1989)

Even though food isn’t a real focus in this movie, it’s another must-see movie written and directed by Ang Lee about life, love, family traditions and acceptance. A Taiwanese-American lives with his gay partner in Manhattan.  To prevent his old-fashioned parents from finding out, his partner suggests a marriage of convenience to a Taiwanese girl needing a green card. When the Taiwanese parents arrive for the wedding, they’re mortified their son isn’t having the big Wedding Banquet. They agree to the banquet and the family name is saved. Lots of scenes with food being passed around, but not much cooking. What happens after the Banquet complicates everything. I get a kick out the girl/bride, who can’t even cook eggs.

“The Cook, The Thief, His Wife and Her Lover” (1989)

Tiffany Benedict Berkson of Herron-Morton Place recommends this as a French food movie, although many say it’s more of a black comedy/erotic thriller involving murder and infidelity.

“Nina’s Heavenly Delights” (2006)

Rick at Mass Ave Video said that this relatively unheard-of comedy is about a young Asian Scottish woman who is forced to return to Glasgow and help run her dead father’s Indian restaurant, The New Taj. She’s reunited with childhood friend, Bobbi, now a wannabe drag queen, and Lisa, the woman who owns the other half of the restaurant. Plus, the restaurant has been selected for The Best of the West Curry Competition. Nina and Lisa are on a mission to win the trophy for the third time. To make matters more complicated, Nina is falling in love with Lisa.

“Heartburn” (1989)

Nancy Armstong: This movie is based on the book by Nora Ephron and stars Jack Nicholson and Meryl Streep.  There’s lots of great food throughout and once it’s even used as a weapon.  I love the scene early in their relationship when they’re in bed sharing a big bowl of pasta she’s ‘whipped up’ on the spur of the moment.

In “Heartburn,” Meryl Streep plays a food writer for a New York magazine and Jack Nicholson is a Washington columnist.

“Monty Python’s The Meaning of Life” (1983)

Tiffany Benedict Berkson of Herron-Morton Place: What would I eat whilst watching? It’d be great if it were played at an all-you-can eat buffet!

Some (many) of my friends say my lack of knowledge about certain worldly things is because I didn’t watch Monty Python (or have a Barbie doll when I was little).  Okay. I readily admit that I just don’t “get” some of the humor and/or have a terrible time following it. We all have our strong suits, right? Anyway, Urban Times editor Bill Brooks assures me that the restaurant scene will put even the heartiest glutton off his feed for a moment or two.

“What’s Cooking?” (2000)

Four families in Los Angeles – one Hispanic, one Asian, one African American and one Caucasian with a lesbian daughter who brings her partner home for the holiday – are preparing foods for their Thanksgiving meal while dealing with underlying family tensions. I thought it was fascinating to see the differences and varieties of foods served within each family. Great camera work on the food scenes.

“My Dinner with Andre” (1981)

Dorothy L. Ilgen: Who remembers what they ate, but what a meal!

Actor/writers Wallace Shawn and Andre Gregory play themselves in this drama set in a restaurant. Over the course of an entire dinner meal, they share life stories.

“Mystic Pizza” (1988)

This romantic comedy is Julia Roberts’ first big movie role. She works at the local pizza parlor in Mystic, Conn., where apparently the pizza contains something mystic.

“Spanglish” (2004)

I thought this movie was a lot more about the complexity of relationships and different cultures than it was about food. But the main character, Adam Sandler, (in a surprisingly serious role) plays a well-known, successful chef. There are a few food prep and restaurant scenes throughout this poignant life story.

Sizzlin’ scenes in non-food movies

“9½ Weeks” (1986)

Frank and Marsh Hanou point out that this erotic drama with Kim Basinger and Mickey Rourke contained the hottest food scenes in the history of cinema – and brought a whole new meaning to chopping veggies!

“Tom Jones” (1963)

Marcia J. Oddi of the Old Northside: There is only one answer – “Tom Jones.”  Marcia is most assuredly referring to the funny and erotic food scene in this comedy/romance/adventure. (You can view that scene on www.YouTube.com). The movie centers around the adopted son of a British squire who is quite the playboy and comes pretty close to being hanged.

OUR CONSULTANTS

Mass Ave Video

Rick Cook and Keith Washington, co-owners

922 Massachusetts Ave.

951-7195

Mass Ave Wine Shoppe

Jill Ditmire, owner

878 Massachusetts Ave.

972-7966

Easley Winery

Meredith Easley, co-owner

205 North College Ave.

636-4516

Goose the Market

Gabe Jordan, wine steward

2503 North Delaware St.

924-4944

About the Author: Kim Galeaz, R.D., C.D., is a freelance food and nutrition writer, registered dietitian and consultant to the food and beverage industry. Popcorn is her favorite movie-viewing food along with dark beer or red wine. About the only movies she won’t watch are horror flicks. Kim can be reached at kim@kimgaleaz.com.

December, 30 1998. I was happy, successful, single and completely obsessed. After reading an article about eating specific Italian good luck foods on New Year’s Day, I consumed every hour (aka, became obsessed) with planning, shopping and cooking that perfect Good Luck Meal. All for myself. Even though I’ve never been superstitious and I’d never eaten good luck foods any other New Year’s Day, I was hoping this extra effort would boost my chances of eliminating that single status. After all, it couldn’t hurt and it was an excuse to cook and eat great foods, something I thoroughly enjoy.

So on Jan. 1, 1999, I overate lentil soup (coin-shaped for financial security) with Italian sausage (fatty sausage symbolizing abundance), a mixed green salad topped with dried figs and oranges (sweet fruits for the promise of love) and a homemade raspberry vinaigrette made with honey (honey for love).

My business grew even more, I was still very happy, but very, very single. Never one to give up too soon, I continued my obsession with these Italian Good Luck foods for the next four years, but often wouldn’t get around to it until mid-January, February and even March. (Better late than never, right?)

Fast forward to Dec. 31, 2003. It’s about 4:30 in the afternoon and Jeff and I are frantically driving around Indianapolis looking for homemade baklava to satisfy the “honey and sweet” portion of our New Year’s good luck meal. We’d been dating for a couple months and he seemed eager to partake in this obsession of mine. Jeff is now my wonderful husband, and although he finally admitted he’s not real keen on the lentil soup, he is more than happy to eat his fair share of all things rich and fatty every New Year’s Day. (Much like my esteemed editor, no doubt, based on the overwhelming number of doughnuts in the front-page photo.)

If you want to increase your good fortune this coming year, create a New Year’s Day meal with foods from these six categories: legumes, greens, fruit, pork, fish and cakes. While traditions and foods vary around the world, these six foods seem prevalent in nearly every culture and country. And here’s the amazing thing: With the exception of the cake category, all these foods are inherently nutrient-rich! So, in my dietitian opinion, if you start the year with foods that have known health benefits, that in and of itself is lucky! Don’t skip those cakes, though. Sweets are symbolic of pleasure and pleasure is an essential part of a longer, happier life.

Join me as we travel the globe for foods that will boost your odds for a better New Year.

Italy.

The Italians seem to have the most variance when it comes to foods for good fortune. Risotto, made with traditional Italian Arborio rice, is thought to bring good luck in the Piedmont region of northern Italy. Sicilians believe you should “spend money to make money” and serve store-bought pasta on New Year’s Day. The Romans eat plenty of nuts, dates, figs, honey and round cakes for a prosperous New Year. Some Italians believe gnocchi (small potato dumplings) will bring good luck. Cotechino con lenticchie, which is pork sausage over lentils, seems to be served in Tuscany. Green coin-shaped lentils – one of the most nutrient-rich legumes, by the way – symbolize money and fatty rich pork sausage represents abundance. The Italian good luck fish is dried salt cod, or baccala. When it comes to good-luck sweets for the promise of love, the Italians seem to like oranges or anything served with figs, dates, or honey. Some Italians serve chiacchiere, which are honeydrenched balls of pasta dough fried and dusted with powdered sugar.

Japan.

Noodles, fish and beans all bring good fortune in Japan. Long soba noodles represent long life, so at the stroke of midnight the Japanese eat, or suck up, actually, these traditional noodles. The key is to keep those noodles whole and unbroken, so don’t even think about biting a noodle in half or cutting them up before eating, lest you possibly end up with a shorter life span. Herring roe is consumed for fertility, shrimp for long life and dried sardines for a good harvest. Apparently sardines were once used to fertilize the rice fields. And with the hopes of financial rewards during the year, kuro-mame, a sweet black bean dish, is eaten during the first three days of the New Year. No doubt about it, the Japanese are giving their hearts a big boost of protection on New Year’s Day by eating all that omega- 3 rich fish.

China.

Many Chinese celebrate their New Year for a span of two weeks. Spring rolls are thought to bring wealth and prosperity, because the color and size of these crispy, fried rolls is reminiscent of the size and color of gold bars. Sweet oranges and tangerines are enjoyed because their Chinese name sounds like luck and wealth. Whole fish is often served at the New Year’s Eve evening meal; the whole fish, from head to tail, symbolizes a good beginning and a good ending for the New Year. Sticky rice cakes are thought to bring high steps for people’s careers, wealth and health. By the way, the Chinese New Year is January 26, 2009, and it’s the year of the Cow. Beef, it’s what’s for dinner.

Spain.

The Spaniards eat 12 grapes at midnight, one for each stroke of the clock. Each grape symbolizes one month; if you eat one that’s sour or rotten, supposedly that particular month will be a bad one. I got to thinking about this and wondered how in the world can you ring in the New Year with a champagne toast, kiss your sweetheart and eat 12 grapes all in the course of one minute? And furthermore, how do you begin to remember which grape was bad so you can track it during the year? You know what I mean. Say April ended up being a tough month. How many of us would remember “oh yeah, that fourth grape on New Year’s was extremely sour.” I suppose it doesn’t matter if you do what the Peruvians do: they insist on eating a 13th grape for good measure.

Greece.

All around the world, round or ring-shaped foods symbolize the continuity of coming full circle during the New Year. The Greeks enjoy a traditional round cake or bread called vasilopita, which is baked with a coin hidden inside. Lucky is the person who gets the piece with the coin. A special note about that coin. I was relieved when I found one reference to “washing” the coin before putting it in the cake. All this dirtymoney- in-food was making me queasy. One extremely sanitaryminded reference even said the coin should be “wrapped” before it went in the cake. That’s better.

Holland.

The Dutch believe their Olie Bollen or “oil balls” bring good luck. Olie Bollen are sweet, puffy, fritter-like doughnuts filled with apples, raisins and currants. A dietitian’s delight, actually, in that you get nutrient-rich fruits along with all that decadent, oily fat. Yum. Is anyone in Downtown Indy making Olie Bollen this New Year’s? Please give me a call, because I’m afraid not eating one will be bad luck.

Denmark.

Leafy greens mean the promise of wealth and money, so the Danish eat stewed kale sprinkled with cinnamon and sugar on New Year’s Day. So that’s how they get their kids to eat those nutrient-rich green leafy veggies; they sprinkle it with cinnamon and sugar! Very clever. Hopefully more of us here in the U.S. will try kale – or collard, mustard or turnip greens for that matter – in the new year, because greens are practically the most nutrient-dense vegetable around. The Danish also serve boiled cod for good luck.

Austria.

Austrians seem to start their New Year by “pigging out” on pork. The significance of pork is based on the idea that pigs symbolize progress because they push themselves forward by rooting in the ground before moving. (Isn’t this similar to stubbornness?) Some Austrians even decorate the table with miniature pigs made from marzipan. Marzipan is a decadent mixture of almond paste and sugar, so I sure do hope the Austrians eat those little pigs, too.

Germany.

Carp is one traditional New Year’s Eve fish eaten in Germany. In fact, many Germans place some of the fish’s scales in their wallets as a way of ensuring financial wealth and good luck. Hmmm. This is somewhat out of my area of expertise, but doesn’t fish smell? And wouldn’t those scales smell a little bit, too? Herring is another fish Germans eat at midnight to bring good luck. They also pair legumes and pork just like the Italians, typically serving a lentil or split pea soup with some type of sausage.

Poland.

The Polish eat herring for their good luck New Year’s food. Herring is believed to bring abundance, because they are “silvery.” I think herring just might bring an abundance of good health, because herring happens to be one of the richest sources of those heart-healthy omega-3 fats. Yes, even far more than salmon.

The Philippines.

The type of food doesn’t matter here, just the quantity. The Filipinos believe it’s important to have a huge spread of food on the table at midnight to help encourage an abundance of food all year long.

Switzerland.

Of all the food customs I came across, this one is the most disturbing to me. Apparently the Swiss drop or toss whipped cream, which symbolizes surplus wealth, on the floor at midnight. Are you kidding me?! The floor?! Whipped cream is one of my top ten foods and the only place it should be dropped is on a rich brownie, on top of an ice cream sundae or on a spoon. And besides, I doubt many of us – including the Swiss – have surplus wealth at this point, given this precarious global economic situation.

Vietnam.

The Vietnamese eat plain rice cakes and/or rice cakes stuffed with bean paste and minced pork. According to folklore, these foods once brought happiness to a king and may do the same for you.

United States.

The U.S. ranks right up with Italy when it comes to a wide range of customs and traditions. Southerners eat a traditional dish called Hoppin’ John, which is made from black-eyed peas (representing coins like pennies and dimes with wealth) cooked with salt pork (fatty abundance) and seasonings and served with cooked rice.

According to some, you should eat 365 black-eyed peas before noon on New Year’s Day to ensure good luck each day of the coming year. I have but one word for this bloated idea: Gas-X. And while I’m at it, let me confess I truly don’t think black-eyed peas look like tiny coins and I’m struggling to understand why these very inexpensive and economical protein-rich vegetables imply wealth.

Luckily, one reference I came across described it succinctly: Black-eyed peas and all legumes (beans) swell when they cook. And we all want our savings to swell. Knowing this, which makes perfect sense naturally, I predict bean-eating will peak in 2009, given the turbulent and volatile financial markets.

Collard greens, representing green paper money, are paired with Hoppin’ John to bring maximum wealth and prosperity. Some Americans enjoy cooked cabbage for good luck on New Year’s, thinking the cabbage leaves symbolize folded paper money. Or as Jeff, my dear husband, informed me, “Cabbage is slang for money.” Americans of German descent prefer beef short ribs with sauerkraut for their stroke of good fortune in the coming year.

What not to eat:

Don’t reach for lobster on New Year’s Day or you might have an unlucky year. Lobsters move backwards, not a good thing if you’re aiming for progress and prosperity.

And skip the chicken while you’re at it. The Hungarians avoid chicken on New Year’s Day because if you eat chicken, you’ll be scratching around for money all year like a chicken scratches for food. The Hungarians are extremely concerned they’ll lose their money in the New Year, because they apparently also avoid fish on New Year’s, the belief being your money might swim away like a fish.

I’m adding one of my own not-to-eat foods on New Year’s Day and all days of the New Year. Don’t eat foods you really don’t like but force yourself to eat because you think you “should” since they’re healthy. Many of you would list oatmeal, broccoli or salmon in this category. Well, just stop eating it forever if you don’t like it. And get those health benefits from other foods. I’d like to think this simple step will help you have a more pleasurable dining experience, which will undoubtedly have a positive impact on your health and longevity.

Here’s to a happy, healthy New Year for all my neighbors. May your 2009 be filled with good fortune and great flavors!

By Kim Galeaz

About the Author: Kim Galeaz, R.D., C.D., is a freelance food and nutrition writer, registered dietitian and consultant to the food and beverage industry. Popcorn is her favorite movie-viewing food along with dark beer or red wine. About the only movies she won’t watch are horror flicks. Kim can be reached at kim@kimgaleaz.com.

I envy all of you who can easily identify a favorite alfresco dining experience. Favorite implies one choice and I just can’t narrow it down. It could be making homemade ice cream in the electric cedar ice cream-maker on my front porch, but then I remember hot dogs at the ballpark.

And eating homegrown tomatoes right off the vine standing on my back deck. And sitting on the back porch with Jeff, my eating, drinking and exercise partner, sipping Amarone wine and nibbling on three different cheeses with whole grain crackers. They’re all favorites because they bring immense pleasure and enjoyment.

Seems like a lot of Downtown neighborhood folks are enjoying their food and dining experiences, too, at least in the summertime. This thrills me because food enjoyment and pleasure seem to be missing for so many nutrition-obsessed consumers today. Join me as I share tidbits, trivia and practical tips about dining alfresco Downtown, based on the ideas of some Urban Times readers:

Jay Parks of Cottage Home: Here in Cottage Home I really enjoy edible flowers from the many gardens. Nasturtiums are peppery and spicy and the flowers are delicious stuffed with cream cheese. Pansies make great decorations for salads and cakes, and are tasty by themselves. Tuberous begonia flowers have an acid almost lemony flavor. Flowers that grow on salsify or oyster plant are good in Oriental stir fries. My partner is turned off by eating flowers, and tends to scoot the chive blossoms to the side when I include them with a salad. Flowers are usually high in vitamins and tasty, as well as visually stunning, and if you garden organically, you can probably eat blooms right out of your own garden.

Jay definitely gets the award for most unique and unusual alfresco idea with edible flowers. Visually stunning? Undoubtedly. Tasty? Most likely. High in vitamins? Hmm….. in all my years as a registered dietitian, I don’t believe I’ve ever seen nutrient composition databases on edible flowers. The Purdue Extension Service didn’t have anything on edible flowers. Apparently not many Hoosiers eat flowers. I would be one of them, tending to view flowers exactly like Jay’s partner. The Colorado Extension Service stated edible flowers can be good sources of vitamins and minerals but didn’t list which vitamins. So I checked the USDA’s database and although I couldn’t find Jay’s specific varieties, I did find pumpkin flowers. One pumpkin flower contains zero calories, a trace of Vitamin C and 39 IU Vitamin A. (The daily value for Vitamin A is 5000 IU). If you eat a whole cup of pumpkin flowers, you’ll rack up 5 calories, 9 mg Vitamin C and a whopping 13 percent of your daily value for Vitamin A. I doubt any of this vitamin enlightenment will sway Jay’s partner. Me either. Oh, and I do hope Jay is stuffing those Nasturtiums with reduced-fat, light cream cheese and not full fat.

Clay Miller of Chatham Arch: Hands down, my favorite alfresco dining Downtown is the annual fish fry at the Roberts Park United Methodist Church, typically held on a Thursday and Friday in mid-September. For several years running, I’ve strolled over at midday with friends from my office on Meridian Street and dined at one of the tables set up under the largest tree in the mile square. For well under $10, one can have a fish sandwich, coleslaw, chips, a drink and a homemade cookie or brownie, or opt as I do for two fish sandwiches and a drink for the same price. The lovely setting draws a steady crowd in good weather, including several police officers and firemen and firewomen, but any line moves quickly thanks to the efficient volunteers from the church.

You know my philosophy: eating fried foods is perfectly fine every now and then. And since this fish fry is only once a year, that definitely fits in the every-now-and-then category. But I’m wondering why Clay doesn’t want that nutrient-rich coleslaw. Even if it’s made with full-fat and caloric mayonnaise, the cabbage is chockfull of disease-fighting nutrients and antioxidants. And no cookie or brownie?! Well, normally I’d say never pass up a brownie, but in this case, Clay is practicing discipline and moderation because he’s indulging in two fish sandwiches. He could go ahead and have a brownie along with the two sandwiches if he just picked up the pace on that stroll over from Meridian Street and even walked a few blocks out of his way for extra calorie-burning steps.

Micci Richardson and Duane Henry of Chatham Arch: Our favorite is wine while sitting in the gazebo in our own yard in Chatham Arch.

After reading everyone’s entries for this alfresco dining piece, I can say one thing for sure. There is a LOT of wine drinking going on in our Downtown neighborhoods! Good thing wine contains natural grape components (resveratrol) that can help keep your heart healthy. Hopefully Micci and Duane are drinking more reds, because reds have more resveratrol than white and also contain anthocyanins, powerful antioxidants. But all this wine-drinking made me think about the dietary guidelines recommendation for “consuming alcoholic beverages in moderation.” The recommendation is one drink daily for women and two for men. That would be one or two measly 4- to 5-ounce glasses of wine daily. I find that amusing, since two people usually share one entire bottle.

Frank and Marsha Hanou of Lockerbie Square: Ahhhhh, combining good food and drink with music in a beautiful setting. Thursday nights at the “Concerts on the Canal” series at the Indiana History Center. Sitting in our lawn chairs in the grass overlooking the canal, listening to great music with the summer sun in our faces. Some beer and wine go well with the appetizers – smoked oysters and/or sardines with cheese and crackers. Nothing particularly healthy, but a great way to spend a summer evening in Downtown Indy.

Another wine lover. I’m so excited to tell Frank and Marsha that their smoked oysters and sardines are indeed healthy. In fact, they contain more heart, brain and eye protective omega-3 fatty acids than all other fish except for mackerel and salmon. As for cheese, well, I know the regular versions are high in total fat and saturated fat, but look at the bright side. You’re getting bone-building calcium and protein. Besides, only fullfat, decadent cheeses are allowed when combined with wine. Save the reduced-fat light versions for recipes and cooking. The crackers? I’ll bet/hope Frank and Martha are choosing only whole-grain crackers for maximum fiber and nutrients.

Marjorie Kienle of Lockerbie Square: Could not have a backyard cookout without brats from Claus’ German Sausage & Meats (Fountain Square area) –best in the city. They also sell imported German beers. Our son, Andy, once asked Claus which was the best and he said, “Ahhh, it depends on the time of day and the mood you are in!”

I sure do hope Marjorie serves those sausages on wholewheat buns and plenty of sauerkraut, sautéed bell peppers and onions. Ever the practical and realistic dietitian, I think serving plenty of these cancer- and heart-disease-fighting vegetables along with sausage somehow justifies the fat excess. You absolutely must serve German beer any time hearty stoneground mustard is present. Moderate drinking for beer translates to one or two 12-ounce beers. Oh, and the darker the beer, the higher the calories.

Randy Jones of Ransom Place: Eating South Bend Chocolate Co. ice cream on the steps of Monument Circle (and people-watching); enjoying a sea salt chocolate or dark chocolate- covered pretzel from Best Chocolate in Town while walking Mass Ave on a First Friday; corn on the cob, lemon shake-ups, elephant ears and Italian sausage – all while walking round the loop of the Indiana State Fair. (And our dog enjoys a walk to Three Dog Bakery on Mass Ave for a doggie bagel).

I’ll bet Randy prefers those dark chocolate candies and pretzels because he knows dark chocolate contains far more antioxidants than milk chocolate. Glad to hear he walks around the State Fair loop, too, so he can work off some of those indulgent State Fair calories. Since the State Fair rolls around only once a year, you should go ahead and (over)indulge in whatever you want. I’m making the assumption, of course, that you go only once or twice. If you’re there daily, you’d better walk the State Fair loop at least two hundred times to compensate for the excess calories. But no matter how often you go, make sure you celebrate the good in everything. Corn on the cob – high in fiber and nutrients for healthy vision. Lemon shake-ups – high in antioxidant Vitamin C. Elephant ears – well that’s pure enjoyment of fat, sugar and more fat and sugar.

Fred Hash of Lockerbie Square: I like to cook out on the Lockerbie Glove rooftop deck, with some wine for health reasons, and topped off with my homemade key lime pie.

And yet more wine drinking. Fred’s Key lime pie is rich in the antioxidant Vitamin C and other nutrients that can help maintain healthy vision. And when you’re going to enjoy a dessert as decadent as key lime pie, I wouldn’t worry about topping it with an extra dollop of whipped cream.

Cheryl Strain of the Old Northside: Jim and I love sipping a dry French rose in our courtyard. It’s delicious with tapenade on crostini. Close your eyes and you’re back to Provence.

More wine drinking. Tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings. All that unsaturated-type fat from the olives and olive oil is protecting Cheryl’s heart. I realize it’s probably difficult and unrealistic to serve whole wheat crostini, but that’s okay. Only half your grains daily need to be whole. I’m just a little too over eager when it comes to whole grains.

Jim Strain of the Old Northside: I love sitting in the outside patio area of the Chatterbox Jazz Club and having a campari and soda while listening to the latest gossip and chatter from friends and neighbors. Second, there is no more elegant evening I can think of than being with my wife, Cheryl, in our courtyard area in the Old Northside, dining on wild caught King Salmon or fresh halibut, perhaps cooked on a cedar plank, and enjoying either a Merry Edwards Sauvignon Blanc or Merry Edwards Klopp Ranch Pinot Noir.

And more wine drinking. One of the best things about neighbors is all the new things you can learn. I had never heard of Campari but learned it’s a popular bitter, bright red Italian aperitif, often mixed with soda. It has an astringent, bittersweet flavor. Glad to hear Jim enjoys omega-3 rich salmon and halibut, but he didn’t mention what else he serves with it. I’m suspecting/ hoping he grills some vegetables and even peaches or pineapple over that cedar plank, too.

Bob Kennedy of the Old Northside: Scrambled egg croissant for breakfast while watching the morning “rush” on East Street in front of Henry’s coffeehouse.

Bob gets a star for simply eating breakfast. It’s the number-one most skipped meal for adults and kids. But I’ll only give him a silver star because that croissant is loaded with saturated fat (butter and more butter.) I’m sure he only gets the croissant “once in while” and most of the time orders a bagel, English muffin or whole grain toast sandwich. Oh, and we all should consider eating more eggs for breakfast as they provide satisfying and filling protein along with natural components for healthy eyes. Don’t forget the juice or some fruit to round your breakfast meal.

Mike Garber of Lockerbie Square: A bone-in rib-eye from Goose the Market, Meredith’s béarnaise sauce, button mushrooms from Mallies, grilled asparagus from the City Market’s Farmers Market, an Argentinean Malbec from Mass Ave Wine Shop, and something sweet from that little chocolate shop next door. Of course, all related calories are burned-off in advance by having biked the Downtown food loop.

Even more wine drinking. Mike has this whole-balance thing down pat by combining lots of exercise with decadent higher-calorie eating. Even though a rib-eye is one of the highest fat cuts of beef, it’s my favorite steak for grilling, too. More marbling and fat means more flavor. Mike continues his balance theme by serving plenty of antioxidant-rich asparagus and the newest super-food veggie – mushrooms. They are the only natural fresh vegetable or fruit with Vitamin D. Plus they contain selenium, a powerful antioxidant.

Meredith Garber of Lockerbie Square: We really enjoy chiladas (Mexican beer like Sol in a glass with lime juice, ice and a salted rim) and Mike’s fresh salsa and guacamole on the deck after work watching the 5 p.m. traffic speed home. We always laugh and say, “If you lived here, you’d be home now.” I’m also especially fond of the hotdog vendor at University Park. I can’t think of a nicer place to enjoy a dog, unless it’s at the ballpark.

Hot dogs do seem better at the ballpark, don’t they? But since ballparks and fairs serve only the full-fat versions, I’m sure if Meredith cooks hotdogs at home, she opts for the reduced-fat, light versions. Here’s why: one regular hot dog contains between 12 and 20 grams of fat. A light version has between 5 and 9, usually. Meredith and Mike are getting lots of cancer-fighting lycopene from the salsa (tomatoes) and hearthealthy fat in the guacamole (avocados).

Tiffiny Benedict Berkson of Herron-Morton Place: Last summer, a bunch of friends would come over on the weekends to hang out in my back yard, since I have a pool. My neighbor, Emilee, got me hooked on quartered strips of zucchini tossed in olive oil, salt and pepper, maybe some dried herbs and grilled on the barbecue. Slices of heaven!

Sometimes the simplest foods are the best and Tiffany’s neighbor knows this well. Grilling zucchini, summer yellow squash, eggplant and even asparagus is easy and extremely flavorful. Just prepare it exactly like Emilee does. Don’t stress about all the olive oil you’ll use to grill vegetables either; your body really does need fat.

Martin J. Wagner of Chatham Arch: Sitting in Victory Field watching the Indianapolis Indians while enjoying a frosty cold Miller Lite on a Friday night; enjoying a half-priced martini on a Thursday night at the Scholars Inn outdoor patio; people- watching outside of Starbucks on Mass Ave while enjoying an iced coffee.

I sure do hope Martin eats some nutrient-rich peanuts-in-theshell while he’s drinking that frosty cold beer at Victory Field. He’ll probably be glad to hear that his coffee beverage actually contains phenolic acid, antioxidants that can contribute to a healthy heart and healthy vision.

Lee Ann Harper of Woodruff Place: My most frequent alfresco experience is a glass of wine on the veranda of my house in Woodruff Place. Either a pinot noir or a cabernet, preferably. During the week, I keep the quantity to just one glass…usually. The 12×7-foot space is outfitted simply, with just a wicker couch and chair, but the view is stunning. The forest of trees against a blue sky, the blooming esplanade with gurgling fountains, and neighbors walking their dogs and waving hello all make for the perfect blood-pressure-lowering experience. With my wine, I can read the newspaper or a good book, or just breathe in the outdoors after a work day in my windowless office. I have even added patio lights and lots of candles so that I can read well into dusk. It is my favorite place to enjoy the outdoors and I usually have the space all to myself.

On warm mornings, I also enjoy my coffee and newspaper there. And the veranda’s second-floor location means I can stay in my pajamas!

Back to more wine drinking. Lee Ann totally understands the “consuming alcohol in moderation” concept though, since she admits to just one glass a night during the week. Usually. And while eating more fruits, vegetables and low fat dairy foods have been scientifically proven to lower blood pressure, Lee Ann knows first hand the positive impact relaxation can have on your health.

Roy and Tree Hedeen of Lockerbie Square: When we want to take advantage of our back yard at the end of a long day we love to sit out back and drink a glass of wine. We have found our new favorite wine to also be one of the most inexpensive available. Sutter Home White Merlot is a great light red wine that is good to both sip on its own or complement a meal. If we are in the mood for a light dinner there is nothing better than a stuffed baked potato. We will microwave the potato, roll it in a potato aluminum foil wrap, cut it open and add a variety of ingredients. Butter, sour cream, real bacon bits, cheese and our favorite, chives cut fresh from our herb garden.

And…more wine drinking. In my dietitian-opinion, there are a few specific foods that must have massive amounts of butter and/or sour cream (i.e., fat and more fat). Those would be corn on the cob, mashed potatoes and a baked potato. Roy and Tree will be delighted to know those homegrown chives are packed with powerful natural phytonutrients that help keep your heart and immune system healthy. Plus, the potato itself is rich in potassium, Vitamin C and fiber.

Ann Moore of Chatham Arch: For many years I have eaten, alfresco, at this Downtown place located in Fountain Square. As a matter of fact, “in the open air” is the only way to eat there – the place has no inside seating; no outside seats, either. Appropriately, this tiny place is open only during warm months.

This menu is easily memorized; I usually know what to order long before arriving: Reese’s peanut butter cup blizzard; hot fudge sundae with nuts, whipped cream and cherry; dilly bar; chocolate-dipped cone. You guessed it! Dairy Queen. Home to childhood nostalgia, warm evenings, bare feet on hot pavement, your cone dripping down your arm.

Does Ann really order all four of those items in one visit?! She said she knows what to order before she visits and then proceeded to list four items. Is her Blizzard a small, medium or large? My head is spinning. I hope/suspect she exerts extreme moderation and discipline at DQ and orders just one treat per visit…but visits many times during the summer. Ann must not be aware of that concrete slab bench on the left side of the DQ. That’s where Jeff and I sit and enjoy every bite of our medium blizzards. We tried to downsize last year to a small, but we’re just too darn gluttonous. Using Ann’s favorite Reese’s blizzard as an example, this is how much we’d all save just by downsizing:

• Small – 550 calories, 22 grams fat.
• Medium – 770 calories, 32 grams fat.
• Large – 1080 calories, 46 grams fat.

Tom and Joann Ulsas of Lockerbie Square: We like a medley of our own garden-produced veggies on the grill or as a salad. They include onions, leaf lettuce, radishes, tomatoes, bell peppers and zucchini. It’s fun knowing that these vegetables are organic and didn’t require any gasoline to get them delivered.

Sounds like Tom and Joann are great role models for the “Fruits and Veggies: More Matters” campaign; that’s the new slogan replacing “5-A-Day.” But even better, they are helping reduce their carbon footprint by growing their own produce. Hmm…I wonder if they’ll have an overabundance of zucchini at the end of the season and share it with their non-gardening downtown neighbors?

Jeff Cowsert of Chatham Arch: My favorite outdoor dining experience would be in my own little private backyard that consists of shade trees, privacy fencing, brick patio, strings of low wattage-lights hung from cables spanning across the yard, water feature, lots of perennials, some cocoa bean mulch and my own herb garden. The evening would begin around 7 p.m. with friends joining for a unique wine from Mass Ave Wine Shoppe or a bottle of my own homemade wine from the cellar (some of my friends like it, or at least pretend to / some do not). If wine isn’t the flavor of the evening, then mojitos made with my own mint is always a hit. Grilling would start around 8 p.m. The menu would consist of a lettuce salad that would have a fruit or two mixed in, then topped with raspberry vinaigrette. The entrée could be thick cheeseburgers or chicken, corn on the cob, and Caprese salad (the tomatoes and basil homegrown). If trying to keep a lower calorie menu, then dessert would simply be a little sherbet. If in the mood to really indulge, the dessert would be vanilla ice cream with a brownie and fudge. Either would be garnished with mint from the herb garden.

That Jeff, he sure is ambitious. Growing his own herbs and tomatoes and making his own wine! Apparently he’s a stickler for time, too. Wine and appetizers at 7 pm, grilling at 8 pm. All I want to know is what time is dessert so I can pop over. And it better be the ice cream/brownie/hot fudge night. Forget this lower calorie cookout stuff. Oh, and I do hope Jeff’s cheeseburgers are made with ground chuck instead of extra lean ground beef. Yes I know, ground chuck is higher in fat than I’d normally recommend (85 lean 15 fat is my guideline and ground chuck is 80/20 typically), but a fattier ground beef makes a much more flavorful burger. Jeff and his guests can indulge in higher fat, higher calorie choices because he does such a beautiful job of providing balance from all the food groups at his cookouts: fruits, vegetables, grains and meat. And I’ll lay odds that he serves that cheeseburger on a whole wheat bun.

Dorothy L. Ilgen of Lockerbie Square: Petite Chou in Broad Ripple; the cafe chairs in front of Goose the Market on North Delaware Street; the Dairy Queen on Prospect Street in Fountain Square (sitting in your car, eating a buster bar).

I wonder what Dorothy eats while she’s sitting outside at Goose the Market. Maybe it’s The Batalia, a standout Italian sandwich according to the August issue of Bon Appetit magazine (Congrats to Chris and Molly for getting mentioned in Bon Appetit!) Back to that Buster Bar at DQ. It’s a great choice because it has nutrient-rich peanuts and, in case you’re curious, it contains only 480 calories and 31 grams of fat. Wait. That’s nearly half the fat recommended on a 2,000 calorie diet (65 grams). Oh well. Remember, we should eat some foods just for sheer pleasure.

Maribeth Bailey of Cottage Home: How about a nice glass of white wine with some cheese and fruit – on the rooftop of the Fountain Square Theatre Building.

Another wine lover. Healthy cheese and fruit, too.

Andrea Jackson of Lockerbie Square: Sitting on the roof top at Lockerbie Flats with a bottle of white wine and cheese cubes with my wonderful neighbors in the building.

More wine drinking and cheese eating. Don’t forget the fruit! Hmmm….Wine. Rooftops. I sure do hope those rooftops have railings.

Emilie Colzani of Lockerbie Square: A must for us every Thursday evening are the Concerts on the Canal at the Indiana History Center. We usually take our own picnic with ingredients purchased at the Farmer’s Market the day before. A must is red sangria. To any bottle of red wine we add two sliced, peeled peaches, a peeled and sliced orange and lemon, two tablespoons of sugar, and four tablespoons of apricot brandy. It’s best to marinate the fruit a day or two before you’re going to serve the wine. On really hot days we add sparkling water to the sangria. We’ve been attending the concerts for years and have made friends with some of the regulars there. It’s a great venue.

Here’s to more wine drinking with a fruit twist. A red wine Sangria like Emilie’s contains more heart-healthy ingredients than a white wine sangria (Sangria blanco), but both are a cool, refreshing summertime beverage and a great way to use up fresh fruits.

Monice Leeuw of Lockerbie Square: The ultimate alfresco experience is chunks of warmed brie over O’Malia’s/Marsh’s French bread, a platter of sweet grapes, and a glass of good Chardonnay – by candlelight on our patio with hushed strains of big band or American standards coming from inside, while catching up with an old friend.

Wine drinking again. Monice’s nibbling choices with her Chardonnay are very balanced: bread from the grain group, cheese from the dairy group and grapes from the fruit group. In fact, the only way I’d boost the nutrients is serve whole grain bread.

Julie Rhodes of Cottage Home: During these lazy days of summer, we have been enjoying our old antique wooden table a great deal for spreading out meals of all sorts. Whether we are picking strawberries from the berry patch that lines the patio, or breaking off a stalk of broccoli from the backyard garden, everything just tastes better sitting leisurely on the old granite curbstones that make up our deck. A veggie burger – with fresh baked burger buns, a nice sliced tomato, a sliver of Vidalia onion, a crunchy organic pickle, a freshly plucked leaf of lettuce – has so much flavor when eaten in the backyard with a side of fried sweet potatoes and barely steamed broccoli. Of course there is nothing to compare than eating a buttery piece of corn on the cob outdoors, or better yet, a juicy slice of Posey County watermelon. Eating outdoors requires fewer napkins and allows for more “dripping.” And, when it’s all said and done, we enjoy walking directly to the backyard compost pile and adding that peel or core or cob into the mix to start creating new, rich humus for next year’s garden –where we’ll do it all over again.

Ah, watermelon. It’s abut time someone mentioned that as a favorite. It’s perfect for outdoor eating because you can be as sloppy and messy as you want and have plenty of “dripping” room as Julie calls it. Men listen up: watermelon is the lycopene leader when it comes to fresh fruits and vegetables. Lycopene is a natural component that has been scientifically proven to lower prostate cancer risk. You’ll find lycopene in not only watermelon, but tomatoes (cooked and processed tomatoes contain far more lycopene than fresh tomatoes) and red and pink grapefruit. I wonder if Julie makes her own veggie burgers or buys one of the many, great-tasting frozen or refrigerated varieties. No matter what form, it most likely has far less fat, saturated fat and no cholesterol compared to regular all-meat burgers.

John Kinsella of Chatham Arch: The rotating Chatham Arch dinner club in the summer, wherever it is. What a neighborhood! Edible landscape from our yard; a breakfast of berries from an Amelanchier (serviceberry) grove on top of Traders Point yogurt and granola (before the birds process and redeposit them). And for dinner, daylily buds in a salad. Also, hot dog and beer at Victory Field (the presentation is not outstanding, it’s all about the ambience). A great German brew (Optimator) and brat and music in the Athenaeum Biergarten. How often have I been at a great place like that while traveling the world and said “Wouldn’t it be great if we had a place like this in our neighborhood?” A great martini at the Scholars Inn patio (after that I don’t remember the food but it must have been good because I was grinning).

Hey! Another edible flower eater! And a fellow breakfast eater, too. A gold star goes to John for his balanced breakfast choices: calcium-rich yogurt (dairy), fiber-rich granola (whole grain) and fresh berries (fruit). Wish I’d been on the patio the last time I had a martini(s) at Scholars Inn. Instead I was upstairs on the second floor on a bar stool and after two highoctane martinis, I sat frozen, wondering how I’d get out of the stool safely without embarrassing myself or banging my head open.

Don and Kathy Willing of Lockerbie Square: Tea’s Me Café is intimate, charming and delicious. Paninis come with a mixed greens salad and either chips or the best potato salad you’ve eaten since Grandma stopped bringing it to the family reunions. Of course the feature is the expansive selection of teas – hot or iced. Carrot cake and other delicacies are irresistible. The patio is entered from the Café and has six shiny stainless steel tables. An awning is anchored between the two brick buildings. Landscaping includes a water interest and Arts and Crafts decorative lights. Two speakers provide soft music. Our favorite panini is the tuna melt with lettuce and tomato.

I’m so excited Don and Kathy can’t resist that carrot cake. It contains a hefty dose of antioxidants from the carrots and if it contains nuts, that’s even better because they’re getting some trace minerals and heart-healthy fat. Their favorite panini is made with tuna, rich in omega-3 fatty acids for better heart, eye and brain health. (I hope it’s served on whole grain bread.) Don and Kathy’s mention of hot or iced tea made me realize not one Downtowner said Southern-style Sweet Tea was their favorite alfresco beverage. I guess we’re all too busy drinking wine. Sweet or unsweetened, green or black, all teas are filled with powerful antioxidants for better health. Potato salad is a Vitamin C-rich summertime tradition and it’s even more nutritious if the skins are left on the potatoes. That means more fiber, vitamins and minerals.

Kimberly Key, Jacob Miller and Lauren Miller of Chatham Arch: There is nothing better than a root beer float on a hot summer evening, sitting in our rocking chairs on our own front porch in Chatham Arch. The root beer float specifically is made from Homemade brand Vanilla Bean ice cream and Stewart’s root beer from a glass bottle. The experience includes walking and visiting neighbors, lightening bugs and a pick-up soccer game across the street with all the neighborhood kids. Most importantly it must be enjoyed during one of those endless summer evenings.

Kimberley’s root beer float is the perfect no-cookingrequired summertime dessert. Open, pour, scoop, drink. If she makes those floats with calorie-free diet root instead of regular, she can pack more ice cream in the glass! Assuming, of course, that it’s a light ice cream with no more than 4 grams fat in a serving. A regular ice cream could have between 8 and 20 grams fat per serving. And speaking of serving sizes, do you actually know what the suggested ice cream serving size of half-cup looks like? Just once, pull out the measuring cups and scoop up a half-cup of ice cream. It’s a great way to get a good laugh, because the typical bowl of ice cream you and I scoop is about 1½ cups of ice cream – three times the suggested serving size. Which is perfectly fine in my book as long as you enjoy every last bite. No guilt. No regret. And remember to take walks to visit the neighbors, catch lightening bugs and maybe even join in a neighborhood soccer game with Kimberley, Jacob and Lauren.

Happy, healthy summertime to all my neighbors!