EPISODE 2:
Ever wonder how chefs get pork so tender and juicy? In this episode of Paired, host Adam Grubb teams up with Chef Dean Sample and Jeanette Merritt, Director of Communications for Indiana Pork, to cook a standout pork dish, and share the tips that make all the difference. Along the way you’ll learn pro techniques for keeping pork loin juicy, and plenty of surprising kitchen tips and fun facts about pork. Jeanette also shares the philosophy behind Indiana Pork and the farmers who make it possible.
EPISODE 2:
In this episode, our first north of 465, we head to Freelands Restaurant in Carmel, where Chef Braedon Kellner and Tom Main are redefining what Northside dining looks like. From seasonal, producer-driven dishes to a menu that celebrates Indiana ingredients, Freelands is where craftsmanship meets community. Chef Braedon opens up about his philosophy on food, why he chose Carmel, and what’s next for this evolving concept.
Restaurants:
Things to do:
Black Lagoon Halloween Pop-Up Comes to Almost Famous
Mass Ave’s favorite day-and-night spot, Almost Famous, is one of 34 locations across North America hosting the award winning pop-up, Black Lagoon.
Apple Orchards & Pumpkin Patches Around Indianapolis
Crisp apples, pumpkin patches, cider donuts and corn mazes: fall in Central Indiana is made for a day at the farm. From Fishers and Noblesville to Danville, Mooresville and Bloomington, these orchards and pumpkin patches offer plenty to pick, eat…
World Food Championships Return to Indy for Third Year
This competition brings together chefs from all over the world for a multiday competition October 15 to 18 at the Indiana State Fairgrounds.
