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.
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Four Sweet Stops in Southern Indiana Worth the Drive This Fall
The urge to head to southern Indiana is almost instinctual the moment there’s a little chill in the air. But some of the best stops aren’t the overlooks or hiking trails—they’re the old-fashioned candy counters tucked inside historic……
Fair Food: 6 Must-Try Unique Treats at the Indiana State Fair
The Indiana State Fair is back on August 2nd through the 18th which means one thing: crazy, delicious food. Here are our Top 10 must-try treats to get your State Fair adventure started
Taste of Bloomington is Back for 2026 with Over 70 Vendors
On Saturday, August 1st over 75 vendors including local restaurants, food trucks, breweries offering menu items for $5 or less for the annual food and drink festival.
