On the road and at home, it's always about food and fun!
Author: Jane Simon Ammeson
Jane Simon Ammeson is a freelance writer who specializes in travel, food and personalities. She writes frequently for The Times of Northwest Indiana, Mexico Connect, Long Weekends magazine, Edible Michiana, Lakeland Boating, Food Wine Travel magazine , Lee Publications, and the Herald Palladium where she writes a weekly food column. Her TouchScreenTravels include Indiana's Best. She also writes a weekly book review column for The Times of Northwest Indiana as well as food and travel, has authored 16 books including Lincoln Road Trip: The Back-road Guide to America's Favorite President, a winner of the Lowell Thomas Journalism Award in Travel Books, Third Place and also a Finalist for the 2019 Foreword INDIES Book of the Year Awards in the Travel category. Her latest books are America's Femme Fatale: The Story of Serial Killer Belle Gunness and Classic Restaurants of Northwest Indiana.
Her other books include How to Murder Your Wealthy Lovers and Get Away with It, A Jazz Age Murder in Northwest Indiana and Murders That Made Headlines: Crimes of Indiana, all historic true crime as well Hauntings of the Underground Railroad: Ghosts of the Midwest, Brown County, Indiana and East Chicago. Jane’s base camp is Stevensville, Michigan on the shores of Lake Michigan. Follow Jane at facebook.com/janesimonammeson; twitter.com/hpammeson; https://twitter.com/janeammeson1; twitter.com/travelfoodin, instagram.com/janeammeson/ and on her travel and food blog janeammeson.com and book blog: shelflife.blog/
Coming this July, Journeyman Distillery’s new Corsets, Whips & Honey is the latest evolution of their nationally acclaimed Corsets, Whips & Whiskey (which won the distillery Craft Distiller of The Year AND Best in Show: Whiskey of The Year at the 2023 American Spirit Council of Tasters Awards).
This bottle takes the beloved 100% wheat whiskey and elevates it with real Michigan honey from Great Lakes Bee Co. The result is a smooth, sippable spirit with layered notes of cereal grain, sweet oak, toffee, and vanilla with a subtle hint of spice.
The new Corsets, Whips & Honey Whiskey is available at Journeyman Distillery locations in Three Oaks, MI and Valparaiso, IN, beginning July 4th, and is expected to be available nationally via online ordering later this summer.
Chicago’s Middle Brow, nationally known for their pizza, beer, sourdough and local native wines, is opening a winery early in 2026. But for those who don’t want to wait, the Logan Square-based fermenters are popping up at PostBoy for an epic patio pour party onSunday, July 13th, starting at 12 p.m. ET. Join them for an afternoon of sipping, snacking and sun with servings of their bakery’s signature sourdough loaves paired with PostBoy’s Chef James Galbraith’s spreads, along with generous pours of their natural wine.
And, as an added extra, a selection of Middle Brow’s wine will also be available for retail purchase to take home, along with some PostBoy merch perfect for a beachgoing summer uniform.
About Middle Brow
Middle Brow makes their beer. wine. pizza dough. and bread. entirely from sources in Illinois, Michigan, Indiana, and Wisconsin. According to their website, “given that our beverage program is over 95% made, by us, from produce and other earth’m within 150 miles of home, our menu is likely more ‘local’ than any other restaurant in the country.”
About PostBoy
DATE: Sunday, July 13th
TIME: Beginning at noon ET
DETAILS: PostBoy is bringing Chicago’s beloved Middle Brow to New Buffalo for a patio pour party! Snack on signature sourdough loaves paired with PostBoy spreads, pours of their expressive natural wines by the glass, and a selection of bottles available for retail purchase to take home.
RESERVATIONS: Walk-ins welcome on a first-come, first-served basis. Reservations are optional and available on Tock, although outdoor seating is not promised.
“Vanilla” is often used to describe something considered basic or plain, but we’re here to announce that vanilla is never boring on our watch! For National Ice Cream Month this July, destinations are giving the classic vanilla a glow-up – think spices, swirls and surprising mix-ins that are anything but basic. Restaurants and ice cream shops are churning out creative takes on this beloved base flavor, making each vanilla variation worth melting for.
Vanilla goes full-on Southern indulgence here, because Cow Tracks Moo Pie is anything but understated. Chaney’s homemade Cow Tracks ice cream is the real star of the show, with a creamy vanilla base that’s then loaded with chunks of Snickers candy bars and a caramel swirl. As if that isn’t total perfection – brace yourself – it’s then scooped on top of a warm and gooey skillet chocolate chip cookie. What could make this concoction even sweeter? Being able to see the adorable Jersey cows that are on site, providing their fresh milk for the farm’s tasty ice cream. They’re just a moo away from the scoop shop, and visitors can meet the herd on a farm tour while seeing the cow-to-cone magic in action. Vanilla is never plain here … it’s pasture-raised perfection.
This National Ice Cream Month, take your vanilla to new heights … Smoky Mountain heights, to be exact, with the Bear Cone, a whimsical treat found at Dollywood theme park and its resorts, Dollywood’s DreamMore Resort and Spa and Dollywood’s HeartSong Lodge & Resort. This adorable cone, inspired by the black bears of the Smoky Mountains, pairs perfectly with Dollywood’s soft-churn vanilla ice cream. With several topping options available, the Bear Cone turns classic vanilla into a mountain-sized treat worth roaring about.
Queen City Creamery is serving up a birthday party treat you don’t have to share thanks to Cake in a Cup. Layers of house-made vanilla frozen custard, rich fudge, cookie crunchies, chocolate frozen custard and a sizable swirl of icing come together in one perfectly proportioned treat. It’s a creamy, crunchy celebration of vanilla that’s all about treating yourself … no candles required.
Known more for Louisiana’s famed snowballs than sundaes, Louisiana’s Cajun Bayou is serving up a tasty surprise at Central Sno. This treat starts with creamy vanilla ice cream that’s layered with crumbled Biscoff cookies and rich cookie butter, then topped with whipped cream. In a region where shaved ice usually reigns supreme, this twist on vanilla is a dish worth celebrating.
Pineapple Upside Down Cake Milkshake from The Yard
At the original Yard Milkshake Bar in Gulf Shores (the same sweet shop that scored a “Shark Tank” deal and launched a nationwide craze for wild milkshakes) this limited-time special starts with a scoop of vanilla blended with pineapple puree in a vanilla-iced jar rolled in crushed graham crackers. It’s piled high with whipped cream, more graham cracker crumbs, a pineapple puree drizzle, a scoop of Pineapple Upside Down Cake Cookie Dough and, of course, finished with a cherry on top. Born from a beachy brainstorm, The Yard is proving vanilla can go from basic to buzzworthy with the right mix of flavors and fruit.
Homemade vanilla bean ice cream takes the literal cake here at The Carriage House with a chocolate Matilda Cake inspired by the famous cake from the Matilda movie. Served with a luscious raspberry sauce, this dessert pairs a Southern classic with a touch of Hollywood magic, casting vanilla ice cream in the perfect supporting role.
Vanilla gets a bold wake-up call at Smiley’s with a house-made vanilla soft-serve custard affogato, served with a pour of velvety nitro cold brew. This cool, caffeinated combo is simple, sophisticated and sippable, proving that even the most classic flavors can be buzzworthy.
It’s no surprise that “Kimberly Akimbo” garnered five Tony Awards. The hit musical is a standout on many levels.
“Kimberly Akimbo” is currently being presented by Broadway in Chicago at CIBC Theatre through June 22.
The play, which opened on Broadway in 2022, revolves around 16-year-old character Kimberly Levaco, who has a genetic disorder making her age rapidly to where she looks decades older. Kimberly’s family has moved to New Jersey and she must get used to her new surroundings, new classmates and new people whom she hopes will accept her.
There are plenty of bittersweet moments as well as humorous scenes in this show with its sweet character and her dysfunctional family in the spotlight.
Carolee Carmello does a terrific job portraying Kimberly and makes her a character the audience can definitely care about. The entire cast is an ensemble of strong performers. Also starring in the show are Miguel Gil, Jim Hogan, Emily Koch, Grace Capeless, Skye Alyssa Friedman and others.
The score of “Kimberly Akimbo” is a standout as well, featuring catchy music and witty lyrics. Music is by Jeanine Tesori with lyrics by David Lindsay-Abaire.
Securing a iicket to this production will, no doubt, ensure an entertaining evening at the theater.
FYI: “Kimberly Akimbo” continues through June 22 at CIBC Theatre, 18 W. Monroe St., Chicago. Tickets are $35 to $125. Visit broadwayinchicago.com.
Sidebar: Actress from “Kimberly Akimbo’ shares family recipe
“I enjoy good food and making my own food,” said Friedman.
The actress is currently starring as Teresa in “Kimberly Akimbo.” The production runs through June 22 at Chicago’s CIBC Theatre.
Friedman said it’s much more difficult to prepare your own food while on tour though.
“When I moved to New York City for college I lived alone and cooked for myself,” she said.
Among favorite meals she’d prepare were seafood, pasta and soup.
“It’s nice trying different restaurants (when on tour),” she said.
Friedman, who said she’s not a “picky” eater, remembers special dishes her mother made while she was growing up. Among favorite specialty meals were prime rib and Yorkshire pudding, which her mother made often for Christmas.
The actress had some family influences when it came to cooking.
“I was inspired by my grandparents and parents and what they passed on,” Friedman said. Healthy food was always in the spotlight in her family’s kitchen, Frieman stressed. “My mom always made food with healthy ingredients.”
Friedman said she’s not really into following the work of famous chefs.
“So many people (everyday cooks) make yummy food. They don’t have to be a chef,” she said.
Friedman said she’s enjoying her role with the touring production of “Kimberly Akimbo.” “I absolutely love the way it’s written,” she said about the show. “I love how funny and irreverent it is but it’s also bittersweet and so life affirming.”
The following recipe is from Friedman.
Yorkshire Pudding
½ teaspoon salt
3/4 cups of flour
2 eggs
1 cup milk
4 tablespoons oil
Mix all ingredients, except the oil, together. Refrigerate for at least 2 hours. Preheat oven to 450°. Take an 8×8 square pan and pour the 4 tablespoons of oil into it. Heat the pan for 2 minutes before pouring in the cold batter.
Cook for 20 to 30 minutes. Do not open the oven door during cooking. Serve immediately and enjoy the crispy outer edges and the custard-like inside.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
The Joffrey Ballet has another winner on its hands. The esteemed ballet company is presenting “Alice’s Advenures in Wonderland” at the Lyric Opera House in Chicago. The production continues to June 22.
“Alice’s Adventures in Wonderland,” based on Lewis Carroll’s famous tale, is expertly choreographed by the talented Christopher Wheeldon. Wheeldon is also the choreographer of The Joffrey Ballet’s popular “The Nutcracker.”
The troupe is at the top of its game, as it always is, with this production. The dance moves are exceptional, the costumes and sets are colorful and the use of puppetry and other theatrical props are fantastic.
While the Joffrey members are lauded dancers they are also talented in the acting department.
Among dancers in key roles in the production are Amanda Assucena as Alice; Stefan Goncalvez as White Rabbit; Victoria Jaiani as Mother/Queen of Hearts; Edson Barbosa as Magician/Mad Hatter; Dylan Gutierrez as the Duchess and Alberto Velazquez as Jack/Knave of Hearts. The score of “Alice” is also noteworthy for its blend of beautiful and innovative sounds.
It would be nice if The Joffrey would bring this stellar piece back again soon.
FYI: THE Joffrey Ballet presents “Alice’s Adventures in Wonderland” at the Lyric Opera House in Chicago through June 22. Visit joffrey.org.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
