Food

<p>Culinary experiences and local recipes from Steuben County, Indiana. </p>

Seaplane Fly-in with the Schiffli Family

By on Sep 27, 2017 in Events, Family Fun, Food, Uncategorized | 0 comments

Last year we attended the Seaplane Fly-in later in the afternoon so we did not see many planes.  This year, especially with Bryan starting the process to receive his pilot’s license, we wanted to make sure we arrived early enough to see all the action!  The event began at 8 am at Pokagon State Park at the Potawatomi Inn beach on Lake James and we arrived less than an hour later.  I was pleasantly surprised by how many seaplanes were on display, flying, landing and taking off!  Bryan and I thought it was absolutely spectacular.  I was used to seeing one type of seaplane, but there were several different types at the event.  It was neat to see the differences and the varying sizes of the planes.  Emi was very interested in the planes but MaKenzy was a little unsure of them and held onto Bryan pretty tightly at first.  A water “landing strip” was marked off with buoys and there was a ramp on the beach made from wood and metal plates.  Every once in a while a plane would land on the water and then move to the Potawatomi Inn front lawn to park so everyone could see the plane up close.  The Indiana Seaplane Pilot’s Association had a tent set up with items for ssale and had a free raffle drawing for seaplane rides.  The girls were both really excited by the mini foam seaplane from the Steuben County Tourism Bureau.  The four of us started to get hungry so we went into the Potawatomi Inn and had a great breakfast at the buffet in the historic dining room.  After we finished breakfast we made our way back down to the beach to see more seaplanes.  It was a lot busier than before breakfast!  We walked around some more and took a closer look at some of the planes and Emi played in the sand at the beach.  We made sure we stuck around to listen to them draw numbers for free seaplane rides.  Unfortunately we din’t win one, but there were a lot of lucky winners.  It was an amazing event that included something that a lot of us don’t get to see all the...

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Adventures Had and Memories Made – the Schiffli Family

By on Aug 28, 2017 in Events, Family Fun, Food, Uncategorized | 0 comments

               THE END OF SUMMER NEARS! I had been looking forward to the End of Summer Concert at Commons Park all week.  Not only to unwind from the week, but there was there going to be great music by Hubie Ashcraft, Shigs n Pit BBQ was going to be serving food and Mad Anthony’s was going to be serving adult beverages.  Mak and I waited for Bryan to get home from work and we hooked up the bike trailer to my bike, jam packed it with our lawn chairs and a cooler, put Mak on the seat on the back of my bike and we rode down to Commons Park.  We got there right before Hubie Ashcraft hit the stage, locked our bikes to a small tree and found a great seat not too far from the stage and concessions.  We enjoyed the music for a little bit first before venturing over to Shigs n Pit BBQ.  Bryan and I both got a pulled pork sandwich with sides.  Mak had already eaten at home so she grabbed a bag of Cheetos.  They had 3 different BBQ sauces to choose from and the meal was delicious!  We went back to our seats, enjoyed more music and then decided to grab a drink from Mad Anthony’s which tasted great on a warm summer evening. I had seen Hubie Ashcraft before but the way that they interacted with the crowd and the children this evening was quite the experience.  They would take instruments into the audience and get up close and personal with people.  About 15 minutes before the concert was supposed to end, MaKenzy finally mustered up the courage to go dancing in front of the stage with the rest of the kids.  Since they had a fiddle player in the band I kept saying “It’d be great if they would play ‘The Devil Went Down to Georgia!'”  And they did!  It was the last song that they played!  It seemed to me that 9:00 came way too fast because we were all having so much fun!  After the last song, we packed up our bike trailer again and rode home.  It was definitely a...

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Adventures Had and Memories Made – the Schiffli Family

By on Aug 10, 2017 in Family Fun, Food, Uncategorized | 0 comments

SUNSET SLUSH! Tonight we went to Sunset Slush  in Angola, to celebrate  Mak’s 2nd birthday as a family. Sunset Slush is an Italian ice shop.  Italian ice is like ice cream, but without dairy.   We are frequent customers here and we each have our favorite flavors.  Emi always requests Zombie, which is a fruity mix of flavors,  Mak enjoys chocolate,  I love Peppermint Patty or Cafe Mocha and Bryan is also a Peppermint Patty lover. He branched out this evening for the birthday celebration and had Rootbeer Float!  Emi started eating her Sunset Slush Italian Ice a little too fast and got a “Slush Rush!” The flavor choice and combinations are honestly endless!   To make the decision even more difficult,  Sunset Slush   also offers gelato (gelato is dairy based and lower in fat than regular ice cream, but higher in sugar.)   To complicate choices further, they are  expanding  now with floats and shakes!   In case you were wondering, a float has some type of soda in it and a shake is just the dairy product with maybe a few flavorings! Sunset Slush  recently moved into their new building which is just a hop, skip and a jump from their old building!   The big difference is they  now have a drive up window (which is great when we don’t want to get the kids out of their car seats.) When we do decide to go inside we love seeing the same friendly faces.   Once again we all enjoyed our Italian ice and sitting outside at their picnic tables was a great way to end the evening and to put a close to Mak’s birthday...

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Steuben County Farmers Market

By on Jul 19, 2017 in Events, Family Fun, Food, Steuben County Indiana, Uncategorized | 0 comments

The Steuben County Farmers Market is definitely the place where everybody knows your name, and you never want to miss a single Saturday. When the market first opens in the spring there isn’t much in the way of vegetables. Perhaps a few stalks of asparagus or barely enough rhubarb to make a pie, and sometimes I even leave with an empty basket, but it doesn’t matter. Finally the weather warms, we put away our hats and gloves and greet our neighbors and local farmers once more. Up and down the aisle at the Community Center parking lot laughter can be heard as stories are told and folks lament about the long winter. (It always has been a long winter!) We ask about families, and of course, we ask about crops and the land. Because we are a rural community, much conversation can be heard talking about soil and water conditions. “Will this be a good year for tomatoes?” “When do you think you will have sweet corn?” “That sure was a long winter this year.” “Did you get the peas out, Edna?” On the first day of the market I get out my twenty dollar bill, my basket, and walk on over to be part of this community. As the day light grows longer, and the soil warms, more and more vegetables arrive at the market. Now there are early zucchinis, radishes, yellow squashes, and new onions. Of course the honey folks, the Dalrymple, are always there with their jars of honey and their honey sticks. They are a favorite with the children and usually have a few dozen farm fresh eggs tucked away in a cooler under their table. (But you better get there early or the eggs will be gone!) As the lazy days of summer arrive so does the sweet corn. It usually arrives by the truck load and the Holmans sell right out of the bed of the truck. Ralph and Colleen are staples at the farmers market, and I can think of more than one occasion when they have delivered my goods to the house when they wouldn’t fit in my bike basket. With my twenty dollar bill I can fill my basket with...

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Bon Appetit – Gunthrop Farms Pork Chop with Maple Mustard Glaze

By on Jun 5, 2017 in Food, Recipes, Steuben County Indiana, Uncategorized | 0 comments

Bon Appetit, on the campus of Trine University in Angola, provides students and staff members with authentic, fresh meals made from scratch. Try the following recipe from Chef Todd Downs. Gunthrop Farms Pork Chop with Maple Mustard Glaze Brine Ingredients: 1 qt. water 1/2 cup kosher salt 1/4 cup brown sugar 2 T garlic, chopped 1 T peppercorns, crushed 2 sprigs fresh thyme 2 sprigs fresh rosemary 4 1 inch thick pork chops Combine all ingredients in a saucepan and bring to a simmer. Simmer five minutes, keeping the temperature between 185 – 200 F. Cool completely. Submerge pork into the brine. Brine in the refrigerator for 24 hours. Glaze ingredients: 1 cup pure maple syrup 1/2 cup whole grain mustard Prepare grill, heated to medium high. Blot pork dry and brush both sides with oil. Season both sides of the chops with kosher salt and fresh ground black pepper. For the glaze: Combine the maple syrup and whole grain mustard. Simmer over low hear until slightly thickened (approximately 10 minutes.) Brush on meat and grill until done. The internal temperature of pork should be 145 F. Also featured in the photo: Cavatelli pasta with portabella mushrooms and fresh chopped herbs as well as radicchio cut into wedges and dressed with olive oil and balsamic...

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Potawatomi Poutine

By on Jun 5, 2017 in Food, Recipes, Steuben County Indiana, Uncategorized | 0 comments

If you have never tried poutine you are missing out! It’s to Quebec what hamburgers are to……well, practically anywhere in the United States. So what is poutine? Think of the perfect union between crispy golden fries, cheesy goodness and rich gravy. In a word–YUM! There are as many varieties as there are people who make the Canadian dish. Now Chef Johnny at the Potawatomi Inn Restaurant has put his own spin on the poutine and turned it into an appetizer-though truth be told, it could be a meal in itself. He has added smoked port and his own secret gravy recipe to the dish. While he will not give away what is in it, we did get the basics of how to assemble the dish. Deep fry or bake your favorite french fries. Layer them on a plate and add a layer of cheese curds (meat is optional.) Johnny uses smoked pork, but bacon works well too. Smother in brown gravy and top with green onions. Or just stop by the Potawatomi Inn at Pokagon State Park and order...

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