Courtney’s Kitchen offers meals like grandma may have made

By Chris Bavender
Photos by Stan Gurka

Remember the friend’s house you loved hanging out at as a kid? You know the one – snacks waiting after school, lots of laughter, and an atmosphere that made you feel right at home. It was that feeling siblings Carrie and Cass Courtney were after when they opened Courtney’s Kitchen in Noblesville in 2010.

“Our family was always the kitchen friends and family would gather to eat,” Carrie said. “We have always loved home-cooking and my brother loves doing it.”

Not to mention the restaurant business is in their blood. Their maternal grandfather (Englert) owned several businesses in Indianapolis their Grandma Englert cooked for. Their paternal Grandma Courtney owned a restaurant named Marie’s Kitchen when their dad was growing up.

“So we all get it honest, and we have plenty of homemade recipes to honor,” Carrie said. “In fact, that’s why Cass named the restaurant Courtney’s Kitchen, in reference and honor to Grandma Courtney.”

Big Dog’s Smokehouse BBQ

By Chris Bavender

Walk into Big Dog’s Smokehouse BBQ in Cicero and it’s a pretty sure bet by the time you order and grab a table, Cheryl Faulkner will know more than just your name.

“My kids tell me, ‘Mom, you don’t know a stranger.’ I walk in the back as they’re getting the orders ready and they’re amazed I find out so much information from a three minute order – my family just laughs at me,” Faulkner, co-owner of Big Dog’s said. “I love to visit and share and encourage and hear about people’s lives. It feels like having lunch every day with new friends and I love the variety of each day.”

Football Theme

Cheryl and husband Chris opened Big Dog’s in 2011. Sons Cody, Christian and Conner, along with daughter Ciara, daughter-in-law Abbey and Cheryl’s mom, Joele, all help run the restaurant. Son Austin, who lives in South Carolina, provides creative ideas – such as the all you can eat special 4 – 9 p.m. Tuesday, Wednesday and Thursday.

The restaurant’s name has its origin in football.

Lisa’s Pie Shop

By Chris Bavender 
Photos by Stan Gurka

When Lisa Sparks told her husband, Jim, she was going to quit her factory job and open a pie shop he was mad. So mad, he packed his bags and left for three months.

“He thought I’d lost my mind - everyone did,” the 56-year-old said.

It might have had something to do with the fact everyone knew Lisa didn’t like pie. In fact, she still doesn’t.

“I’m a cake eater and my first intention was to decorate birthday cakes. But, this might sound silly, I just kept hearing God tell me ‘pie,’” Lisa said. “I kept arguing saying ‘I don’t like pie.’ You know how you reason out something in your head? Why would he want me to do something I’d never done and don’t like?”

Lisa made three promises to her husband – she wouldn’t borrow money from him for the pie shop, she’d never get the couple in debt, and if a year went by and the business wasn’t paying for itself, she’d get a job.

That was 32 years ago.

“If I needed a new oven or something I didn’t go to the bank to get it – I waited until I had the money so everything in this shop is paid for,” Lisa said. “Even today when Cisco delivers I pay right then. That’s also why I only take checks or cash.”

Chiba Indy

By Chris Bavender

It was love that brought Keith Dusko to Westfield, but it was the sense of community and the family friendly atmosphere that helped in the decision to call it home. That, and Chiba Indy, his Park Street sushi restaurant that opened in April. It’s Dusko’s second Chiba location – the first opened in 2011 in New Orleans.

“I knew that if I moved here it would be tough to go back and work for someone and I saw an opportunity here,” said the 46-year-old Dusko.

Dusko and wife, Nicole, met through the racing world. She came to Louisiana through her then work for Andretti Autosports (she currently works for LST Marketing). At the time, Dusko was racing Le Mans style open cockpit race cars.

“It was a business situation that turned into a dating situation,” he said. “She was transferred back to Zionsville and we were doing long distance and I proposed a year later.”

On date nights, the couple would Uber to Mass Avenue or Broad Ripple. By the time the cost of a babysitter was factored in on top of the night out, they were “racking up the fees.”

“After a couple of those nights I said there has to be something close to home and the question kept coming up ‘Where does everyone eat?”’ he said. “I felt there was an opportunity to improve the scene a bit. I went to Rail (another Westfield restaurant) and was impressed with what they were doing.”

Local Coffee Roaster promises unique coffee experience

By Chris Bavender

For the last four years, Indie Coffee Roasters has primarily operated as an online company or worked with other companies and wholesale partners. But that’s about to change when the coffee company opens its first brick and mortar location in Carmel in mid-January 2018 at 220 E. Main St.

“It had always been a dream of ours to open a space for people to call home, but for the longest time it just wasn’t in the cards,” said Alec Tod, co-owner. “Then, after our partners prayed over the space after walking past it many times, they just had a good feeling when they saw the for sale sign, that this was the place for Indie Coffee Roasters.”

Emotional connection

The coffee company’s name and slogan - there’s a new dog in town - originated in 2012 when Tod and wife, Jenny, were looking for a name for their mini dachshund puppy that was a play on the word Indiana. That same philosophy was applied to the name of the company.

“We love Indiana and we’re an independent company, very grass roots. So the word Indie made sense as in a mix of Indiana and independent,” he said. “As we were thinking through the opening campaign we really wanted to showcase the idea that our brand (highlighted from our mascot Indie) was the new dog in town, joining the (Carmel) greyhound.”

Todd said the goal is to create a space where the coffee can be showcased “in the highest form.”

“There’s one open air room dedicated to roasting, therefore you’ll be able to experience the whole process. We believe after seeing the coffee roasted there’s a sense of emotional connection to the process.,” he said. “But we don’t stop there. Our entire coffee bar experience will be centered on sharing the whole process with the guest from talking through tasting notes to teaching guests the differences between brewing methods.”

At the beginning, roasting will take place one day a week and increase with demand. Indie Coffee Roasters will also offer public tasting and home brewing classes.

Diane McAndrews, co-owner along with her husband, Kevin, is the Dir. of Retail. He’s the Dir. of Operations. Although the Carmel area abounds with coffee shops, she believes Indie Coffee will give customers the opportunity to have the freshest possible coffee.

“Similar to the idea of ‘from farm to table’ we will be ‘from roaster to cup,’” McAndrews said. “Roasting fresh, quality, direct trade beans on site will allow the coffee to stand out.”

By Chris Bavender
Photos by Stan Gurka

If you’re searching for a unique dining experience look no further than the south alley located next to the Noblesville Visitors Center. For the second year, Noblesville Main Street served up Meals from the Market - a farm-to-table experience with local music and art - sponsored by Peterson Architecture and Community Health Network.

“Meals from the Market is a catered dinner for up to 50 guests activating the alley adjacent to our office space,” said Chris Owens, Main Street CEO. “The event uses a private chef and his team to source meat and produce from our Farmers Market vendors to be used at each event.  Additionally, guests have the opportunity to sample local craft beer and wine at each event.”

Featured Chef

The idea was born out of a desire to evolve a Thursday market held in previous years and create another point of connection with Main Street. This was the fifth consecutive year programming was held in the South Alley.

“We are part of a larger group seeking to activate alley space around Noblesville enhancing connections to our historic downtown,” Owens said. “These events are great opportunities for the community to learn more about all that our organization provides our community from programming to volunteer opportunities as well as our funding structure.”

The hope is to connect the community not only to Noblesville Main Street, but to each other. Meals from the Market was so popular in 2016, Owens said, that the decision was made to expand from four events to eight this year - starting in early June and running through the end of Sept.

By Chris Bavender

What do you call an electrical engineer and a veterinarian whose hobby produces so much wine they can’t drink it all? Winery owners of course!

“When we moved to Indiana eight years ago, we had the opportunity to seriously consider doing it sooner rather than later,” said Deb Miller, co-owner of Blackhawk Winery in Sheridan with her husband, John. “We discovered all the fun grapes you can grow out here and thought ‘We’ve always wanted to do it, so let’s do it.’”

The couple - he’s the electrical engineer and she’s the vet - started to develop the winery in 2011 and opened the tasting room in 2014. Ten of the 30 acres is planted with vines of 11 varietals. They plan to add two to three acres of vines every year for the next five years. Blackhawk specializes in wines made from American French hybrid grapes.

“Those grapes are able to grow successfully in the Indiana climate,” Miller said. “Cold is really tough on the vinifera and our growing season is too short for them to ripen appropriately.”

The resulting wines range from semi sweet fruit to dry red.

“We have some great dry whites - Vidal Blanc which is similar to a Sauvignon Blanc - and my favorite, our estate Cayuga White, which is similar to a Pinot Gris,” Miller said. “For the reds, I really enjoy our Marechal Foch, a lovely dry red that is very flexible and goes with just about everything, and our Norton, our robust ‘steak wine.’”

The winery’s semi sweet wines include the Catawba - similar to a Moscato - and a concord offering, the Little Brother Red. Both wines also come in a sparkling version.

Peterson’s celebrates 18 years

When Joseph Peterson decided to open a restaurant in 1999 he had plenty of experience in the corporate world running the family business, Crown Technology, but zero experience in the world of fine dining beyond entertaining clients at high end restaurants over the years.

“I thought by providing the same type of products, service, pricing, etc., that we did at Crown, it would be successful,” Peterson said. “We wanted to be a ‘one of a kind’ destination place in the Indianapolis area.”

Peterson opted to open the eatery, aptly named Peterson’s, in Fishers - which was on the verge of expanding at the time.

“Frisch’s Big Boy restaurant was available and we visualized that great things could happen at this location,” he said.

His goals then and now remain the same - not only to provide the best steaks and seafood in the area, but offer “unbelievable service and ambiance.”

“I wanted customers in the Indianapolis/Fishers area to have a top of the line restaurant to come to and be sure they would always have expectations of ‘Only the Best.’” Peterson said.

Omoni Grill

Growing up, Diana Dexter watched her mother run a successful beauty salon and import business. The two would often talk about opening a restaurant one day.

“We’d evaluate restaurants we visited, discuss how we’d do things, putting together a plan we both knew would never be a reality,” Dexter said. “It was just a daydream, just for fun. After I married, every once in a while I’d casually discuss it with my husband, Paul. We’d both say, ‘Nah, we better not. It’s a bit risky.’”

But that didn’t stop Dexter from imagining how she’d run a restaurant.

Omoni means Mother

“Even after my mother passed away, every time I dined out, I’d think about what I’d change, whether the location was good, the menu was balanced, whether there was good parking and easy entry,” she said.

As a busy mom shuttling kids from school to activities, the former nurse was always looking for something fast, flavorful and healthy – and knew there must be others with the same need.

So, she started to develop her restaurant philosophy.

“I noticed Korean food was making headlines quite regularly. I also noticed the uproar when the Sriracha factory closed,” Dexter said. “I was surprised to see how many people had to have spice in their life.”

Italian eatery features pasta shop in a restaurant

Walk into Convivio and there’s no doubt the pasta served here is fresh. The pasta kitchen is located by the front door with a full view of all the pasta made from scratch daily.

“We have 10 to 12 different types right now – some are flavored – and we use vegetables such as spinach or beets,” said Andrea Melani, co-owner of the Italian restaurant that opened Nov. 14 at The Bridges shopping center in Carmel. “The idea is that you can express creativity in the shapes of the pasta and it is really what Italian cuisine is known for.”

Some of the pasta is made by a machine that runs constantly, while other is made by hand. Not only is the pasta served at each meal fresh, you can also buy it by the pound to take and enjoy at home.

“I think this is a unique twist,” Melani said. “The idea is to also have sauces to sell as well but we are still working on that. We’ve just been so busy since we opened.”

Passion for food and culture.

Melani knows a few things about restaurants – he grew up in the family restaurant business in Italy. He moved to the States 17 years ago and had his first job in Indiana at Ciao in Zionsville, owned by his partner in Convivio – Emilio Cento. Melani went on to work for a few other places, including Bravo, the well-known Castleton destination.

“The passion’s always been there but opening a restaurant can be a scary thing these days, especially coming up with a new concept,” Melani said. “It took a while to get rid of the fear – I was in a good place at Bravo and about to be made partner – but things had just become stale.”