FOOD & DRINK

Alchemy the Bar: Where Cocktails Are King

At Alchemy, graduated cylinders and Erlenmeyer flasks get as much use as traditional shakers, strainers, jiggers, and spoons. “I’m always reading about the science of alcohol and the science of beers,” says owner Logan Hunter, a long-time bartender and self-described science geek. “I like figuring out how and why things are going to pair well, based on their chemical constructs.”

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Osteria Rago Aims to Offer Authentic Italian Cuisine

Regular visits with his extended Italian family in Alessandria del Carretto—a small town “in the step of the boot” of the Calabria region—inspired Gregg Rago to bring authentic Italian cuisine to Bloomington. In January, Rago, who co-owns Nick’s English Hut with his wife, Susan Bright, opened Osteria Rago in the converted carriage house that formerly housed the Bloomingfoods Kirkwood location.

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The Haze Craze: New England IPAs

The craft beer scene can be trendy. It’s an industry driven by innovation and boundary-smashing. The newest beer craze—the New England IPA—uses plenty of both hype and hops to offer beer lovers a fun new bandwagon to ride.

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Review: Cardinal Spirits Distillery–A Chef Who Gets It Just Right

It has become customary for restaurants that pride themselves on their cuisine to leave the salt and pepper off the table on the conceit that the chef has seasoned the food exactly right and the likes of us customers shouldn’t be tampering with the final product. More often than not, that conceit is misguided and one has to go through the lengthy process of acquiring a salt shaker while the food grows cold. 

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All About Sherry

At some point in our lives, usually as teenagers, we probably all sneaked a taste of sherry from the cheap bottle used for kitchen recipes. One awful taste was enough to put us off of it for good. But, wait, let’s try again.

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New Goods and New Programs at the Winter Farmers’ Market

Visitors to the Bloomington Winter Farmers’ Market might be surprised by the variety of produce and other goods for sale by local vendors, especially in the dead of winter. But the market has been around since 2004, and Market Master Bobbi Boos says that long experience has paid off.  

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Bodybuilder, Personal Trainer & Artists’ Model

Personal trainer Brian Bourkland is a serious bodybuilder. His clients generally aren’t, but that’s fine with him. “I’m mostly interested in working with people in my generation—40s, 50s, 60s,” Bourkland says. “Everyone should be building strength and bone density to feel better long into their retirement years.”

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Help Stave Off Winter’s Chill

As winter settles in, many of us look to heartier foods to keep us warm and satisfied. While filling your plate, consider trying beers to match—darker ales with a richer body and a bit more warmth from a higher alcohol content and accompanying spices. It may be just what you need to get you through a cold winter night.

Read More
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FOOD & DRINK

Alchemy the Bar: Where Cocktails Are King

At Alchemy, graduated cylinders and Erlenmeyer flasks get as much use as traditional shakers, strainers, jiggers, and spoons. “I’m always reading about the science of alcohol and the science of beers,” says owner Logan Hunter, a long-time bartender and self-described science geek. “I like figuring out how and why things are going to pair well, based on their chemical constructs.”

Read More

Osteria Rago Aims to Offer Authentic Italian Cuisine

Regular visits with his extended Italian family in Alessandria del Carretto—a small town “in the step of the boot” of the Calabria region—inspired Gregg Rago to bring authentic Italian cuisine to Bloomington. In January, Rago, who co-owns Nick’s English Hut with his wife, Susan Bright, opened Osteria Rago in the converted carriage house that formerly housed the Bloomingfoods Kirkwood location.

Read More

The Haze Craze: New England IPAs

The craft beer scene can be trendy. It’s an industry driven by innovation and boundary-smashing. The newest beer craze—the New England IPA—uses plenty of both hype and hops to offer beer lovers a fun new bandwagon to ride.

Read More

Review: Cardinal Spirits Distillery–A Chef Who Gets It Just Right

It has become customary for restaurants that pride themselves on their cuisine to leave the salt and pepper off the table on the conceit that the chef has seasoned the food exactly right and the likes of us customers shouldn’t be tampering with the final product. More often than not, that conceit is misguided and one has to go through the lengthy process of acquiring a salt shaker while the food grows cold. 

Read More

All About Sherry

At some point in our lives, usually as teenagers, we probably all sneaked a taste of sherry from the cheap bottle used for kitchen recipes. One awful taste was enough to put us off of it for good. But, wait, let’s try again.

Read More

New Goods and New Programs at the Winter Farmers’ Market

Visitors to the Bloomington Winter Farmers’ Market might be surprised by the variety of produce and other goods for sale by local vendors, especially in the dead of winter. But the market has been around since 2004, and Market Master Bobbi Boos says that long experience has paid off.  

Read More

Bodybuilder, Personal Trainer & Artists’ Model

Personal trainer Brian Bourkland is a serious bodybuilder. His clients generally aren’t, but that’s fine with him. “I’m mostly interested in working with people in my generation—40s, 50s, 60s,” Bourkland says. “Everyone should be building strength and bone density to feel better long into their retirement years.”

Read More

Help Stave Off Winter’s Chill

As winter settles in, many of us look to heartier foods to keep us warm and satisfied. While filling your plate, consider trying beers to match—darker ales with a richer body and a bit more warmth from a higher alcohol content and accompanying spices. It may be just what you need to get you through a cold winter night.

Read More

Warm Up with Port

After dinner with friends, we usually enjoy a small glass of grappa or brandy. But with winter approaching and the holidays in sight, we turn to port for its Old World warmth and cheer. My wife, Jan, enjoys bringing out her precious antique crystal glasses for the occasion.

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Bloom’s Greatest Hits: Polenta

Check out this yummy polenta recipe by Chef David Davenport. You can top it with whatever you like, but he suggests the mushroom curry sauce listed below. This recipe is vegan!

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Recipes for Fall from ‘Earth Eats’ Book

For more than eight years, WFIU-FM has provided locally sourced food ideas via its weekly Earth Eats radio show. A cookbook written by the program’s former host, Annie Corrigan, along with program contributor Chef Daniel Orr, allows foodies to keep Earth Eats at their fingertips.

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IMU Gingerbread House Workshop: Create a Candy Holiday Masterpiece

Turning the Tudor Room into something resembling Santa’s Workshop requires a lot of hard work and a little ingenuity. To do so, Indiana Memorial Union (IMU) Executive Pastry Chef Ashley Massie says her staff made more than 1,000 pounds of gingerbread and 100 pounds of icing for the IMU Gingerbread House Workshop last year.

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New Bloomingfoods 2U 
Offers Pickup and Delivery

It might be getting more difficult to make your mark in the local grocery arena, but Bloomingfoods General Manager Tony Alongi says it isn’t impossible. That’s why the local co-op has introduced Bloomingfoods 2U, the city’s only grocery delivery service. 

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Coffee-Infused Beers Offer Two Great Tastes in One Glass

On a recent trip to the Bloomington Community Farmers’ Market, my wife, Carmen, and I had to weave around a long line of people waiting to get freshly brewed coffee. Noting the line, I commented that I don’t understand people’s obsession with coffee. She just stared at me and replied, “Really? Have you ever listened to yourself talk about beer?”

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Bloomington, Indiana
71°
scattered clouds
humidity: 88%
wind: 5mph WNW
H 69 • L 67
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