Downtown Pizza Lives Again!

Ever since the closure of Jeshua's last year, many (including moi!) have been mourning the passing of downtown pizza: mourn no more!

Tonight we tried Wise Pie's Pizza & Subs which just opening at 9 South 6th Street in the TH DT.

The facts:
--> Thin crust New York-style pizza by the slice or whole pies!
--> Open, Tuesday through Sunday, including late nights on Friday and Saturday.
--> Lots of topping choices, salads and calzones.
--> Beer & wine, eventually, but none right now...

I ordered a slice of cheese and a slice with artichoke and spinach. I will admit, I love simple flavors like cheese pizza, but I also think its the best way to judge not only the crust, but the sauce. Result: the red sauce is rich with a slight, sweet edge and the crust is crispy and perfect. The second slice was just as good!

The interior of the place is simple and classic, the waitstaff warm and personable. There is plenty of space inside and lots of tables on the sidewalk--just in time for summer!

If you want a whole pie instead of a slice, they have plenty of toppings including three of my favorites: asparagus, broccoli and ricotta! I can't wait to have another piece...and I'm so glad to have a pizza joint just around the corner again!

Terre Hautians Beware!

I popped into Baesler's this afternoon to pick up a couple of things and almost missed the sample table as I went in (because it was swarming with octogenarians)--where they were handing out BLUE BELL ICE CREAM!

If you know what Blue Bell Ice Cream is, you probably already stopped reading this and are on the way to Baesler's right now. I don't know what flavors they have or anything. I just know they were handing out samples.

If you don't know what Blue Bell Ice Cream is, then I hesitate to tell you. Honestly, you are just better off living in ignorance and enjoying your Edy's or whatever it is you buy and can probably find anywhere you go in the USA. Blue Bell was originally a Texas creamery and they have very limited distribution because they have very strong feeling about freshness, ingredients and how far they are willing to ship their delicious, creamy, amazing ice cream in so many wonderful flavors. It is only available in 19 (mostly Southern) states and you can't get it at every grocery store there. I had heard there were some stores in Southern Indiana that were stocking it, but now it has come to Terre Haute.

And I warn you, Hautian, stay away. What if Bob stops selling it? What will do then? What if you move somewhere it isn't available? You'll just pine for the Homemade Vanilla or any of the other wonderful flavors and seriously consider ordering it in the mail, which is not cheap--$119 for four half-gallons.

No, you just shouldn't have any. You should just keep enjoying what you're enjoying, living in ignorance. It's better that way.

Aficionado or J'aime Manger des Petits Gâteaux or Caboodle Cupcakes Come to Town

In the interest of fairness, I have tasted a lot of cupcakes. Ask anyone who travels with me, dines with me or reads this blog and they will tell you I have eaten a lot of cupcakes. I think it's only right, because how are you to know a good cupcake when you taste one if you haven't eaten a lot of cupcakes. Baked a lot of cupcakes. Dreamed about cupcakes!

And at bigYELLOWbowl, we try to bring you all of the important news on cupcakes, which despite the predictions of some publications, are not going away anytime soon. And for that, we are ever so thankful.

My credentials:
  1. Last spring, I made 102 cupcakes in four flavors for my friend Melissa's opening. It was me vs. the cupcakes.
  2. I have eaten at cupcakeries from Chicago, IL to Madison, WI to Dallas, TX and Long Beach, CA times two.
  3. I watched every minute of Martha Stewart's cupcake week and read her cookbook on the subject. She is the queen.
  4. I have been to the temple of cupcakes, Sprinkles of Beverly Hills and lived to tell the tale.
  5. I Made dozens of tiny chocolate cupcakes.
  6. I have even made a cookie tribute to cupcakes...
Satisfied? I love cupcakes.

What do I look for in a good cupcake?
  • The perfect size; not too large and not too small (Unless it's supposed to be small, of course.).
  • Ratio of frosting to cake.
  • Crumb of the cake.
  • Texture of the frosting.
  • Originality of the flavors.
It is very much like judging a beauty pageant. So, you can imagine how exciting it was last summer when Caboodle Cupcakes appeared at the downtown farmer's market. Rumor had it that local artist and cupcakista Susan Tingley (check out the beautiful exploding pots) was opening a temple to cupcakes right here in Terre Haute, IN. But, could she make the transition from small-batch baking to churning out miniature masterpieces day in and day out?

I am pleased to report that indeed, she can. I got to talk to Susan the other night at a party and she said business was going very well--they are selling out almost every day! Caboodle Cupcakes offers a variety of rotating flavors and also does special orders. And, has a very cute pink and green shop right on south 7th street.

This week, I finally got to visit 'la source' with my friend Mary and I was thankful she was willing to go splitsville so I could try two flavors: cinnamon and pumpkin. They were both divine, but the pumpkin won. I could have eaten three of them! Susan said she was working on a new flavor while we were there, sweet potato which she decided to top with a brown sugar frosting. That touched my southern heart! A sweet potato cupcake. If you become a fan on Facebook, you can get updates on what special flavors and offers they have in-store.

I'm also pleased to report that Caboodle Cupcakes are some of the best I have had, hands down. The cake is perfectly tender, but not too soft. The frosting is complementary and in my opinion, perfectly proportionate. And with both classic and experimental flavors, Caboodle Cupcakes is on the way to winning the heart of this city.

Caboodle Cupcakes
3419 South 7th Street
Terre Haute, IN 47802-4016
(812) 232-5551

Fantastic Dinner

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Monday evening, Ann Albano, executive director of the Cleveland Sculpture Center, was in Terre Haute to finalize the jurying of the 65th Annual Wabash Valley Juried Exhibition. She had done the preliminary work long distance, but came this week to see the submissions she accepted in person and decide awards. It's an exciting and eclectic exhibition, and the Swope will be announcing the winners and sharing other information about WVJE in the coming weeks.

It was a delight to meet Ann and also have the opportunity to introduce her to the wonderful community of arts supporters in Terre Haute. Since she deals with sculpture, we invited friends from Art Spaces, Inc. as well as Board members who work with both organizations. David and Kathy Brentlinger hosted a fantastic dinner at their home outside of town. We had cocktails and hors d'oeuvres by the pool with lively conversation, then dinner inside. Everything was delicious, but I could have eaten an entire plate of the potatoes. David and Kathy are consummate hosts and made sure everyone had a fantastic evening.

The 65th Annual Wabash Valley Juried Exhibition will open to the public on Saturday, July 11 with a reception from 2 to 3 p.m., and awards at 2 p.m. The exhibition is sponsored by First Financial Bank.

Strawberry Fields For-evah

Saturday morning was beautiful and clear, so we drove out to Ditzler Orchard, north of town, for some u-pick strawberries with Jonah and Stephanie. The patch was huge and we got to choose a row and pick and pick until we had enough. I guess, presented with tons of fresh ripe berries, our eyes were larger than our stomachs. Mitchell and I picked about nine pounds of berries, got them home and then had to decide what to do with them. What would you do with nine pounds of fresh, ripe strawberries?

Here's my answer:

1. Jam.

We made a full batch of strawberry jam and a half batch of strawberry balsamic jam. That's twelve 8-ounce jars. I had never made jam by myself, but I had helped my grandmother make it when I was a kid and my family has always 'put up' food. Stephanie made some last year for the first time, so with her encouragement I sallied forth. It all seemed to turn out just perfect, but I guess we'll see for sure when we open a jar and begin to enjoy it. Note: for those who think my preserve selection too exotic, it is now well-stocked with homemade strawberry jam. Just like you like it.

2. Cheese cake Ice Cream with Strawberries

A double recipe of one of favorite ice creams, studded with red berries. Yum!

3. Strawberry Rhubarb Crumble with Walnuts

I held back enough fresh strawberries to make a crumble with rhubarb that was promised to me for Monday. Some people (Dad!) don't care for the tartness of rhubarb or the idea of adding all that sugar, but that sweet-tart mix is one of my favorite flavors. Oatmeal and walnuts on top? It's practically a health food!

4. Share the Harvest

Give some to friends! We had a delicious dinner on Saturday night with Jimmy, Ellie, Hadley and the menagerie, and took them some fresh berries to enjoy on Sunday morning.

5. Sorbet

I froze a few of them to use in a strawberry sorbet at some future date.

THAT is what you do with a flat of fresh-picked strawberries that I thought would never end...next week: the TH farmer's market opens and I have been studying up on preserves, pickles and other treats. Stay tuned.

Restaurant: Bev's

Saturday night, we had some drinks at the Black Angus with Jeff and Jen, which was a lot of fun. We talked about where to take out-of-town guests (got some new ideas) and of course, where to eat. I lamented the lack of a Sunday breakfast place, as my regular one is closed as are all of the other downtown establishments. They mentioned Bev's Country Kitchen, close to the Terre Haute Community Theater, where you can get a great breakfast for a bargain. We got up Sunday morning and gave it a shot: light, fluffy hotcakes; delcious fried potatoes; and hot, diner coffee. I'll be back Bev, don't you worry.

One question: where can you get cream gravy this side of the Mason-Dixon line?

Bev's Country Kitchen
1303 South 25th Street
Terre Haute, IN
(812) 232-5131

Restaurant: Grand Traverse Pie Company

This is only my second visit to the Grand Traverse Pie Company, but I can tell we are going to be good friends. They have your usual selection of salads and sandwiches, but an amazing selection of fruit and cream pies. David and Jessie wanted to take a break from their exhausting tour of Terre Haute, so we stopped for a pie break. I had banana cream and it was delicious. I'm not sure its a good thing to have it so close to the house. If you are in Michigan, I'm sure you're very familiar with this chain. Otherwise, you've probably never heard of it because the only locations outside of MI are in Terre Haute and Evansville, IN.

PIE!

Brie Hole?

On Boys for Pele (one of my favorite albums of all time), Tori Amos sang, "Had me a trick and a kick and your message. You'll never gain weight from a doughnut hole. Then thought that I could decipher your message. There's no one here, dear. No one at all." But what about a brie hole? Can you gain weight from that?

I was shopping for cheese at Baesler's Market last week for my staff party and was very pleased with the selection they were offering. They had the Stilton with lemon that I like, plus a very good Manchego. The most surprising thing? A medium-sized wheel of brie with a hole cut out of the middle where you could put fruit or other things. Huh? What did they do with the part they cut out? It's called 'brie charmant,' which translates to 'charming brie.' Mais, oui oui! Tout le monde! Zeut alors! Sacre couer!!

I just bought a slab, because I have found a little bit of brie goes a long way. When I buy the huge, delicious wheel it never gets eaten, so I'll stick with a perfect wedge--une wedge parfait.

Fromage, s'il vous plait! (Cheese, please!)

Cookie Monster!

Boo invited me to observe the 16-hour cooking making marathon on Sunday, but since I wasn't feeling well I thought it best not to infect the batches of cookies. I did sneak back into the kitchen on Monday to see all that they had made. Thousands and thousands of cookies and fudge and more cookies, all destined for the gift platters, boxes and baskets that the community orders from the Crossroads Cafe. I had a sample and it was delicious!

Boo's Crossroads Cafe
679 Wabash Ave
Terre Haute, IN 47807
(812) 234-2232‎

P.S. Midwest Living stopped by to photograph the extravaganza for the December 2009 issue. Remember when you see it that you read about it here first! Scooped them, as usual.

Bit o' Britain

Stacia, who works a little for me at the Swope, is now managing the reopened Bit of Britain. It's a little place downtown serving soups, sandwiches, homemade bread and all sorts of British treats. I was one of their first patrons during their week of soft opening, and enjoyed a wonderful lunch. I had a delicious pot of tea with a little sugar from the cute little sugar bowl on the table. I also had a tomato bisque, thickened with a little rice, and for dessert...chocolate, espresso trifle. It was all delicious, but the trifle was like a grown-up ho-ho in a bowl.

Pimento Cheese

I was visiting with my friend Sherry Dailey, who is on the Swope Board and happens to be from Texas. I'm not sure where our conversation was going, but somehow pimento cheese spread came up and I was lamenting the fact that these Yankee grocery stores do not carry it. (Of course, I could make my own, but I've been feeling lazy.) Sherry was sure that Baesler's Market stocked their own, but I had looked there and not found it. So sweet, she stopped at Baesler's and was able to track down the pimento cheese, which apparently they keep hidden. With the assistance of her clues, I'm sure to find it next time.

I hadn't had lunch, so I walked to my apartment and made a delicious pimento cheese sandwich. Thank you Sherry!

See this post for my favorite recipe for pimento cheese spread.

Mangez!

Weekends of Eating Well

I had some fun dining adventures the past two weekends:

Weekend before last, I went to the Terre Haute farmer's market for the first time which was a nice surprise. There were quite a few purveyors selling tomatoes, squash, eggs and about everything you could expect this time of year. I bought tomatoes and squash, tossed them with pasta and the next day with fresh mozzarella. I was also glad to see a stand for a Terre Haute food co-op, which my pal Annie in Arcola had mentioned to me in an email. I signed up for their mailing list and hope to get involved this fall as they put things in motion.

Mom and Dad visited from Tulsa this past weekend, so we saw all the sights in the city that we could manage. Saturday morning we had breakfast at the Clabber Girl Bakeshop. Clabber Girl Baking Powder is produced in Terre Haute (Do you have some in your cupboard?) and was the signature product of the Hulman & Company Empire. They still own it as well as the Indy 500, and now have a bakeshop that serves breakfast, lunch and baked goods. We had a yummy breakfast and then perused their displays illustrating the history of the company and family.

Sunday morning, we headed to Saint Mary-of-the-Woods (aka Our Lady of Scrambled Eggs) for brunch. After a stroll across campus for a peek at all the beautiful and historic building, we had a great meal in the dining hall, choosing from table after table of breakfast items, salads, desserts and pastries.

After mom and dad left, I drove over to Bloomington to meet my friend Stephanie from the Blanton in Austin (who is from Bloomington) for dinner. We had a great meal a FARM Bloomington, the new restaurant of Chef Daniel Orr who was executive chef at La Grenouille and Guastavino's in NY before opening his own place. FARM exemplifies the very hot 'eat local' philosophy by created an amazing menu sourced from the area. On Sunday night they have small plates and pizzas, so we sampled them all: a minted pea guacamole (sans any avocado at all) was spicy and delicious; pizza with goat cheese, spinach, walnuts and grapes; and possibly the best french fries ever, loaded with garlic and served with a turmeric aioli. It was all delicious.

Boo!

Still life with check.

Boo's Crossroads Cafe is in the corner between the new place and the Swope. It's called so because the proprietress is named (or nicknamed, I assume) Boo and her establishment is located at what was once the crossroads of America: the intersection of the old interstate Highways 41 and 40, Wabash Avenue and 7th street.

Boo's serves a great breakfast and lunch, including egg sandwiches, salads and soups. She also has a case of fresh baked goods from the kitchen that rotate through the week: baked donuts sanded with sugar; cinnamon rolls with or without nuts on Friday; and cakes, cookies and pies too numerous to note. (In the evening, Boo's nephew runs a pizza joint in the same space, call La Familia de Jeshua, but that is for another post.)

Although they don't serve breakfast tacos, I still enjoy stopping at Boo's in the morning. I like to get an egg sandwich (the Yankee equivalent to breakfast tacos?) with Swiss cheese and a little mayonnaise. The coffee flows like the river Jordan, and the whole environment makes for a perfect way to start the day.