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/

A Couple Cooks: 100 Recipes to Cook Together

Uncategorized

There was a time when Sonja and Alex Overhiser thought of cooking as just one of many daily chores—necessary but utilitarian on par, say, with laundry or taking out the trash. But then they discovered that cooking could be fun when done together, first just the two of them and now with the addition of their young children.

This realization started an evolution where sourcing ingredients and preparing meals went from drudgery to companionship and then morphing into developing recipes and what became their vocation with the success of their International Association of Culinary Professionals (IACP) award-winning blog, A Couple Cooks.  Now they also have their very popular social media sites including Instagram with its 108,000 followers and Pinterest (96,000 followers). Recently, the two have released their second cookbook, a beautiful glossy tome titled A Couple Cooks: 100 Recipes to Cook Together (Chronicle Books 2004; $40).

 “This collection is for any pair sharing the kitchen, whether you’re newlyweds, partners, couples with kids, empty nesters, family members, or friends,” the Overhisers write in their book. “The recipes span all of life’s occasions, from a dinner date to an artisan bread baking project to a big table of friends and family. Each one is designed for two cooks, by two cooks.”

For them, cooking isn’t just a way to get food on the table, it’s a process to be savored and enjoyed, a way to create memories while working together chopping vegetables, stirring pots of sauce, assembling casseroles, or just waiting for bread dough to rise.

Their recipes span numerous occasions with chapter titles such as Mornings, Drinks, Sweets, Sides, Gatherings, and Just for Two. The first chapter of the book, Everyday Dinners, features four-serving recipes that were created to be used repeatedly, making them perfect for busy times. And write the Overhisers, if you’re a two-person household, you’re in luck because the extra leftovers can be used for lunch or another dinner.

The photos that accompany each recipe are lush and the dishes themselves easy to make. But to help readers who aren’t familiar with spending time together in the kitchen, they also suggest ten recipes that are perfect for beginners including Salmon Piccata, Banana Baked Oatmeal with Maple Tahini Drizzle, Warm Goat Cheese with Jam, and Glazed Applesauce Spice Cake.

There are suggestions for wine pairings, storage, assigning cooking roles, and building the perfect meal. Each recipe also notes whether it meets certain dietary requirements such as gluten-free, pescatarian, vegetarian, and vegan. Also, helpfully, the recipes are often adaptable as the authors explain how to tinker with such dishes as their Lemony Orzo Skillet with Chickpeas & Broccoli which can become vegan by omitting the Parmesan shavings and using their Lemon Tahini Sauce instead.

User tips show how to plan a dinner party, setting up a bar cart, essential kitchen gear, growing fresh herbs, styling attractive table settings, and even planning a date night in.

In keeping with the Overhiser’s emphasis on user-friendly, they show how to increase the serving size of recipes expanding their recipe for Chocolate Ganache Tart for Two to one that can be served as a party dish and, if vegan friends are coming over, how to substitute coconut milk for the heavy cream and dairy-free dark chocolate for regular dark chocolate.

Note, even though this book is designed to be used by two, it can also be used by just one person as well without any fuss or big changes.

Blistered Green Bean Almondine

Our secret to green beans: blister them in the broiler instead of the stovetop or the oven. It’s fast and easy and adds a charred finish to the tender beans. Even better, they maintain their brilliant bright green color.

Combine the tender, charred beans with nutty toasted almonds, butter, and garlic, and it’s enough to make this side dish take over as star of the plate. Nutmeg adds a floral complexity as a finishing touch—don’t leave it out!

SERVES 4

  • 1 lb [455 g] green beans, trimmed
  • 1 Tbsp olive oil
  • ½ tsp kosher salt
  • ¼ cup [25 g] sliced almonds
  • 1 Tbsp salted butter
  • 2 medium garlic cloves, minced
  • Freshly grated whole nutmeg, or 1 pinch ground nutmeg (see Tips)

 Heat the broiler to high heat. Line a baking sheet with aluminum foil. Add the green beans, olive oil, and kosher salt and toss with your hands until evenly coated. Spread the beans into a single layer.

Broil, removing the pan from the oven and stirring every few minutes, until all the beans are tender and charred, 7 to 12 minutes. Check often, since each broiler is different (see Tips).

In a large dry skillet over medium heat, toast the almonds until they start to brown, 2 to 4 minutes. Transfer to a bowl and turn off the heat. In the same skillet with no heat, melt the butter, then add the garlic and stir until fragrant, about 1 minute (the residual heat from the pan cooks the garlic).

Return the toasted almonds to the skillet with the garlic butter, add the broiled green beans, and toss to combine. Finish with a few grates of nutmeg from a whole nutmeg. Taste and add more salt if desired. Serve immediately.

Tips

All broilers work differently; some may cook much faster than others. The first time you make this recipe, check early and often.

Use a microplane grater to add a hint of fresh grated nutmeg to add a unique, heightened element. Otherwise, ground nutmeg works as a substitute.

Haricots verts or French green beans also work here. Since they are thinner, cut the cooking time by half and cook until browned.

For Vegan

Substitute olive oil for the butter.

Storage

Leftovers will keep, refrigerated, for up to 2 days; reheat in a skillet before serving.

Sweet Heat Salmon

SERVES 2

One taste of this thick, glossy sauce and you’ll want to drizzle it on everything. This quick salmon is great for spicing up date night— although we make it on the regular because it’s just that good. Stir up the sauce, pop the salmon in the broiler for 10 minutes, then brush with more of that luscious glaze before serving.

If you can handle the heat, feel free to add more hot sauce; this recipe comes out mildly spicy as written.

  • Two 6 oz [170 g] salmon fillets, skin on, about 1½ in [4 cm] thick
  • 2 Tbsp salted butter
  • ½ Tbsp Louisiana- or picante-style hot sauce (such as Valentina, Cholula, Tabasco, or Frank’s) (see Tips)
  • ½ Tbsp sriracha
  • 2 tsp honey
  • ½ tsp soy sauce or tamari
  • Minced chives, or green onion tops, for garnishing

Allow the salmon to come to room temperature, about 20 minutes (see Tips).

In a small saucepan, melt the butter, then stir in the hot sauce, sriracha, honey, and soy sauce. Taste and add additional hot sauce if desired. Pour half of the sauce into a small bowl.

Preheat the broiler to high.

Line a baking sheet with aluminum foil and lightly oil it. Put the salmon on the foil skin side down and sprinkle it with several pinches of kosher salt. Brush the top and sides of the salmon with half of the glaze.

Broil the salmon until just tender and pink at the center, 7 to 10 minutes (thinner salmon will need only 4 to 5 minutes). The internal temperature should reach at least 125°F to 130°F [50°C to 55°C] when measured with a food thermometer at the thickest point.

Remove from the oven and brush with the reserved half of the glaze. Garnish with chives and serve.

Tips

This recipe has a mild-to-medium heat level; increase the hot sauce to your liking to make a spicier dish. Keep in mind that the final dish will taste less spicy than a taste of the sauce directly from a spoon.

It’s important to bring the salmon to room temperature for even cooking in the broiler. If the fish is too cold, it can blacken on the outside without fully cooking through on the inside.

Repurpose this dish as a salmon salad:

Flake the cooked salmon and use it to top chopped romaine with tomatoes, croutons, and Creamy Parmesan Dressing.

Wine Pairing

A dry Riesling is the perfect match for this dish. Its crisp acidity and subtle minerality balance the spicy sweetness of the sauce. For a nonalcoholic pairing, try a zero-proof Riesling (we like Leitz Eins Zwei Zero Riesling).

Cooking Together

Make a side dish together while the salmon comes to room temperature, then one of you can whip up the sauce while the other prepares and broils the salmon.

For Gluten-Free

Use gluten-free soy sauce or tamari.

For Dairy-Free

Use vegan or dairy-free butter.

Storage

Leftovers will keep, refrigerated, for up to 3 days.

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

For more information, follow the Overhisers at @acouplecooks and acouplecooks.com.

Kardea Brown’s The Way Home: A Celebration of Sea Islands Food and Family

Southern cuisine

A contemporary Southern cook from Charleston who channels the traditions and culture of her Gullah/Geechees heritage, Kardea Brown is the Emmy nominated award host of Food Network’s Delicious Miss Brown. The author of The Way Home: A Celebration of Sea Islands Food and Family with over 100 Recipes (HarperOne), Brown is a best selling New York Times author with over 455,000 followers on Instagram. Many of the recipes in her book are those that have been passed down through her grandmother and her mother and celebrate the cuisine of the Gullah/Geechees who originating from West Africa were enslaved on the rice, indigo and Sea Island cotton plantations. Settling along the coasts of South Carolina and Georgia, the Gullah/Geechees have retained many facets of their history including language and foodways. The book, featuring 125 recipes and an array of gorgeous full-color photos, is filled with easy-to-make recipes.  Follow Kardea on Instagram.

the creator of the pop-up New Gullah Supper Club and has appeared on Beat Bobby Flay, Chopped Junior, Cooks vs. Cons, Family Food Showdown and Farmhouse Rules, on Instagram.

The following recpes and photos are reprinted with permission from The Way Home.

Chicken & Dumplings

  • 6 Tbsp (¾ stick) unsalted butter, divided
  • 6 skinless, boneless chicken thighs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 4 stalks celery, sliced ½ inch thick
  • 4 medium carrots, sliced into ½-inch-thick rounds
  • 2 Tbsp all-purpose flour
  • 2 cloves garlic, chopped
  • 6 cups chicken stock
  • 1 bay leaf
  • ½ bunch fresh parsley leaves, roughly chopped
  •  

Dumplings

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 Tbsp vegetable shortening
  • 2/3 cup buttermilk

Heat a large braiser or Dutch oven over medium-high. Add 4 Tbsp butter. Sprinkle chicken with salt and pepper; add to pan. Cook 3 minutes per side or until golden. Transfer to a plate.

Add remaining 2 Tbsp butter, onion, celery and carrots to pan; season with salt and pepper. Cook 3 minutes or until vegetables are coated with fat and slightly golden, stirring frequently and scraping up bits that cling to bottom of pan. Sprinkle with flour; stir until vegetables are coated. Add garlic; cook 30 seconds or until fragrant. Add chicken stock, bay leaf and browned chicken along with any juices that have collected. Bring to a boil. Reduce heat to a simmer, cover and cook 45 minutes or until chicken is tender and cooked through.

Dumplings

In a large bowl, whisk flour, baking powder and salt. Using a fork, cut shortening into flour mixture. Slowly add buttermilk, gently mixing to incorporate.

 Remove chicken from pot; shred with 2 forks. Return chicken to pot. Using 2 spoons, sprayed with cooking spray if desired, top stew with 1 Tbsp scoops of dough. Cover; simmer 15 minutes or until dumplings double in size. Remove from heat; discard bay leaf. Garnish with parsley.

Limpin’ Susan

  • 3 slices thick-cut bacon, cut into strips
  • 2 pounds medium shrimp, peeled and deveined 
  • 2 tablespoons unsalted butter 
  • 3 tablespoons vegetable oil 
  • 1 yellow onion, diced 
  • 2 cloves garlic, minced 
  • 2 cups sliced fresh okra or thawed from frozen 
  • 1 teaspoon freshly squeezed lemon juice 
  • 1 cup long-grain white rice 
  • 2 cups chicken stock 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 

In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic.

Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet.

Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.

Benne Wafers

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon kosher salt 
  • 1/8 teaspoon baking soda 
  • 1 large egg 
  • 1 cup all-purpose flour 
  • 1 cup toasted sesame seeds 
  • Nonstick cooking spray, for your hands

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter for about 30 second, so that it is even softer. Add the sugar, vanilla, salt, baking soda and egg and beat until just combined. Add the flour and mix until smooth. Stir in the sesame seeds.

Drop the dough by tablespoonful onto the baking sheets, making sure to leave at least an inch between the wafers for spreading. Spray your hands or a spatula with nonstick spray and press the cookies down to keep them from doming.

Bake until golden brown and starting to crisp on the edges, 10 to 12 minutes. Allow the wafers to cool for 1 minute on the baking sheets, then transfer them to a wire rack to cool completely.

The musical “& Juliet” continues to Dec. 15 at The Cadillac Palace Theatre in Chicago

Entertainment

By Guest Blogger Eloise Marie Valadez

Fans of Shakespeare’s beloved “Romeo & Juliet” will, no doubt, be fascinated by one of the shows currently playing in Chicago.

The musical “& Juliet” takes the bard”s popular tragedy and rewrites the story as an energetic comedic production with a soaring soundtrack featuring contemporary pop tunes by Max Martin.

“& Juliet” continues to Dec. 15 at The Cadillac Palace Theatre in Chicago.

This jukebox musical offers a fascinating look at what happens if Juliet doesn’t kill herself after Romeo dies. There are many twists and turns in this production which also features creative choreography.

Among actors offering strong performances are Rachel Simone Webb as Juliet, Corey Mach as Shakespeare, Teal Wicks as Anne, Paul Jordan Jansen as Lance and Nick Drake as May.

Anyone who grew up being a fan of the pop hits written by Max Martin will find that the use  of these tunes are woven into the production in a clever way. Tunes made famous by Britney Spears, The Backstreet Boys, Katy Perry and others star.

Among the song highlights are “Larger Than Life,” “I Want It That Way,” “Baby One More Time,” “It’s My Life,” “Roar,” “Stronger” and much more.

Get thee to the theater to see this show.

For more information on “& Juliet,” visit BroadwayInChicago.com.

Sidebar: Teal Wicks enjoying Chicago run of ‘& Juliet’

Actor/singer Teal Wicks is thrilled to be starring as Anne Hathaway in the touring production of “& Juliet.”

And being in Chicago for the performance of the show, she said, is wonderful.

“I love Chicago. It’s such a great town,” she said.

“Chicago audiences are very well seasoned. They’re very smart theater goers,” she added.

Wicks said the musical, which was nominated for nine Tony Awards in 2023, is “wrapped in a fun pop” soundtrack with a story which “has a lot of heart.”

The actress said she was drawn to the show after “reading the script,” which she thought was so “clever and funny.”

Wicks said she also fell in love with the character Anne, whom she portrays.

About the Max Martin tunes used in the show, Wicks said it’s such a clever way of weaving them into the script.

She also added the tunes are some of the biggest contemporary hits. 

The pop songs, she said, are the true “love language” of today. And that parallels with Shakespeare being the “pop icon” of his time.

Wicks said she’s excited about the fact that “& Juliet” will return to Chicago in 2026. The musical is scheduled to play The Auditorium Theatre July 22 to Aug. 2 in 2026.

Visit BroadwayInChicago.com.

About Guest Blogger Eloise Marie Valadez

Travel/Food is pleased to welcome guest blogger Eloise Marie Valadez who will be frequenting contributing to our site. Eloise 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.

It’s a One Time Only Dining Experience: Chef Christian Hunter of the Michelin-starred Atelier joins Chef Sean Richardson at Rune Restaurant on December 22

Fort Wayne, James Beard Awards, Michelin, Restaurants, Rune Restaurant

What: A Collaborative Tasting Dinner featuring Chefs Sean Richardson of Rune Restaurant in Fort Wayne and Christian Hunter of Atelier in Chicago

Where: Rune Restaurant 2725 Broadway – Fort Wayne, Indiana  

When: Sunday, December 22, 2024, with two seatings at 5 pm and 7:30 pm

How: Reservations are required by clicking here, or by calling (260) 278-0674

Tickets are $115 per person

What started years ago as a fun exchange about cheese at Zingerman’s in Ann Arbor, turned into a lasting friendship between Chefs Sean Richardson and Christian Hunter. Since those days, both were recognized in their own right by the James Beard Foundation. Later this month, they will reunite. Only this time, it’s on in the kitchen! 

Fort Wayne locals have quickly become Rune devotees since its opening in March of this year. Chef Richardson uses locally raised ingredients for his seasonal menus that introduce guests to an array of international flavors in approachable ways. Chef Christian Hunter has a similar approach at his Michelin-starred restaurant, Atelier, in Chicago. Hunter is now a partner in the restaurant featuring a nightly 12-14 course menu highlighting dishes ranging from home cooking to something more fancy which always “tries to be true to our roots,” said the Lexington, Kentucky native.

The two lauded chefs are joining forces for a one-night-only collaborative tasting dinner at Rune Restaurant on December 22, 2024. 

Richardson says guests can expect five courses featuring the best of the region’s producers. He’s excited to share the kitchen with his friend and said, “Any opportunity to share a space with another chef, especially one as successful and down to earth as Christian, is always exciting. The fact that it is our space in my city is extremely exciting.”  

“It’s going to be a dinner that honors the local producers. So, I’m here to cook Fort Wayne food, and to learn about Fort Wayne. So, to me, it’s a very cool kind of exchange that we’re about to do. That’s what I’m looking forward to,” said Hunter. 

About Christian Hunter

Chef Christian Hunter is inspired by his upbringing, global flavors, sustainable food production, and nutritional anthropology.

He first encountered diverse cuisines in his hometown of Lexington, Kentucky. As soon as he was earning his own money, he’d spend it checking out the newest restaurants in town from Mexican and Thai to Indian. “It was like I was searching for something,” Hunter recalls. That early childhood exposure all comes to fruition on his plates.

His signature style focuses on infusing New American fare with unexpected global flavors. He adds zing to locally sourced products with chermoula, freekeh, berbere, house-made garam masala, salsa macha, locally made miso, and many more.

Hunter has a culinary degree from Paul Smith’s College in upstate New York and has cooked at Relais & Châteaux’s Lake Placid Lodge and The Weekapaug Inn in Rhode Island. He spent four years in Charleston cultivating relationships with local farmers and also his own culinary identity, emphasizing global flavors. He joined Community Table in Litchfield, Connecticut during the challenging year of 2020. Chef used the time to familiarize himself with area farms and shape the culinary direction of the restaurant. 

The Chef also brings his Southern heritage to Atelier. Coming from a humble background, he strives to get the most out of everything he brings into the kitchen. Hunter also wants to illuminate the ability of African American chefs to cook amazing food of any cuisine or genre.

Chef Hunter’s notable recognitions thus far:

  • 2024 Chicago Magazine 50 Best New Restaurant
  • 2024 Jean Banchet Rising Star Chef Nominee
  • 2024 James Beard Best New Restaurant Semi-Finalist (Atelier)
  • 2023 Michelin Chicago Young Chef Award Winner
  • 2023 Michelin 1* (Atelier)
  • 2023 James Beard Best Chef Finalist Northeast (Community Table/ CT)

About Sean Richardson

An Indiana native, Chef Sean Richardson remembers cooking alongside his grandparents as a child. Making everything from handmade sausages to varenyky and kapusta, he says that they “taught me what cooking could be.” So, when he moved to Fort Wayne to pursue a degree in creative writing from Purdue University, he also explored what cooking really could be by embarking upon his culinary career starting at The Oyster Bar in 2008, before honing his craft in 2013 at the award-winning Joseph Decuis in Roanoke in Indiana.

In 2017, he joined forces with Chef Aaron Butts to open The Golden in Fort Wayne where he was nominated by the James Beard Foundation as Best Great Chef of Great Lakes. His collaborative efforts have also put him on the map of notable chefs working on projects with Chef Jonathan Brooks of Milktooth, Chef and educator Kate Hill of Camont in Gascony, France, and Chef Dan Barber of Blue Hill at Stone Barn.

Most recently he helmed the culinary program at another Fort Wayne original – Conjure. It was here that he began dreaming about his latest project – Rune Restaurant and Bar which opened its doors in March 2024 in the 07 (46807) neighborhood of Fort Wayne, Indiana.

Richardson says that he has worked over the past decade to perfect his voice, and feels he’s finally ready to express a voice that is “loud with big flavors, a bit chaotic, technical when it needs to be, but never fussy, and always delicious.” He and his wife, Natasha, live in the neighborhood and value family time with their two sons – Rune and Casper. He also explores his creative expression by writing songs with his band –Best Sleep which performs regularly at various listening rooms in Fort Wayne.

ALERT: Virtue Cider Enters New Era with Independent Ownership, Revamped Culinary Programming and More

Cidery, Farm-to-Table, Farms, Fennville, Lake Michigan, Virtue Cider

Virtue Cider founder Gregory Hall, a pioneer in the farmhouse cider industry and a major player in Southwest Michigan’s craft beverage landscape, has repurchased the proper farmhouse cider brand from beer titan Anheuser-Busch. Nestled in the distinctive fruit-growing terroir of coastal Southwest Michigan, which Greg deems the “Napa Valley of cider making,”

Virtue Cider is taking its sustainable old-world production methods back to its independent roots, bringing the brand’s deep commitment to clean, high-quality ciders to new heights with a series of announcements for the new era. These include a full distribution overhaul, a farmhouse tasting room renovation coupled with a new menu direction, guest chef dinners, local artist collaborations and a reinvigorated direct-to-drinker subscription service delivering sustainable sips nationwide. 

“My heart and soul have always been devoted to crafting independent beverages that connect with our local community,” says Hall. “I’ve poured myself into building both Goose Island and Virtue Cider on this foundation, guided by a passion for creativity and collaboration. As Virtue Cider enters this new chapter, I’m excited to return to our roots, refine our winemaker’s approach to craft cider, and rediscover the sense of independence that inspires us and helps us grow.”

Following his 20-year tenure at Goose Island Beer Company, founded by his father John Hall, Greg immersed himself in European cider culture, soaking up time-honored techniques from some of England and France’s top cider craftsmen. He brought that same spirit home to the United States, purchasing the brand’s Fennville, Michigan farm in 2011 and building a haven for craft cider production anchored in two ingredients: apples and time.

Hall sold a 51% stake in Virtue Cider to Anheuser-Busch in 2015 and reacquired the brand in late summer 2024. A constant throughout Virtue Cider’s history, the brand will continue to use only local heirloom fruit with absolutely no added sugar, uplifting the apple farmers of the Midwest’s “Cider Coast” and raising a glass to sustainable Michigan-made sips.

WHAT TO EXPECT IN VIRTUE CIDER’S NEW CHAPTER: 

  • Once again embracing its spirit of independence, Virtue Cider is leaving big beer-backed cans on grocery store shelves behind and committing to 750 ML bottles, only available at Virtue Farm or through the brand’s robust direct-to-drinker shipping program. 
  • In tandem, Hall will stay true to his love of grassroots relationship development in the chef community, pouring new seasonal releases and beloved bottle varieties at intimate gatherings inside some of the Midwest’s best chef-driven restaurants. 
  • Hall will also welcome some of the nation’s most prominent culinary talents to Fennville for guest chef dinners with fine cider pairings, embracing the local bounty of the micro-region.
  • On the 48-acre Virtue Farm, the tasting room will undergo extensive renovations and welcome a vibrant new food program, with a menu refresh to align with the brand’s wine-making approach to cider. Menu details are forthcoming but will focus on seasonal, homestyle comforts made with regionally sourced ingredients. 
  • Hall and his team are also excited to continue nurturing their direct-to-drinker and Cider Society subscription box programs, delivering proper farmhouse cider from the fermentation tank to the front porch. Cider enthusiasts in 43 states across the country can give the gift of Michigan cider to themselves and their loved ones with access to holiday boxes and exclusive seasonal releases. 
  • Virtue Cider has also forged new partnerships with local musicians and makers through amped-up live music programming at Virtue Farm and merchandise and cider label partnerships with acclaimed regional artists. Tony Fitzpatrick, whose work has been showcased at the Museum of Modern Art in New York City, is the first of many Midwest artists to join the list of collaborators. 

More details on Virtue Cider’s upcoming craft cider releases, renovations, events, and more to be released in 2025. For more information, follow Virtue Cider on Instagram or visit the website at www.virtuecider.com.

ABOUT VIRTUE CIDER: Located on a 48-acre farm in Fennville, Michigan, Virtue Cider is a craft cider company committed to creating exceptional farmhouse ciders that blend old-world traditions with modern cider fermentation and aging techniques. Embracing a deep-rooted respect for sustainable practices and local partnerships, Virtue was founded in 2011 by Gregory Hall, who brought two decades of innovation and an impressive collection of 14 consecutive Great American Beer Festival medals from his tenure as head brewmaster at Goose Island Beer Company.

After his time at Goose Island, Hall set out on a pilgrimage to the cider capitals of England and France to study time-honored European cider-making traditions, and Virtue was born. Virtue Farm, Virtue Cider’s headquarters, is specifically located in the heart of one of the country’s premier apple-growing regions, known as the Midwest’s “Cider Coast.” Hall has cultivated a deep bench of local farming partners, using the bounty of the highest quality Midwestern heirloom apples to craft a collection of crisp, complex, award-winning ciders, which never contain added sugar.

Apples are pressed on-site and fermented in tanks below ground to maintain a steady temperature, housed within three cider houses with architecture that emulates the Norman French style and a strong environmental focus. Virtue Cider’s farm is open year-round and is a vibrant destination for visitors, offering scenic trails, a tasting room featuring a seasonal menu and samples of a variety of ciders, cider flights, and more from their extensive portfolio. For more information on Virtue Cider, please visit www.virtuecider.com.

ABOUT VIRTUE FARM: Virtue Farm, located in Fennville, Michigan, is a 48-acre farm and the destination headquarters of Virtue Cider. Three Norman French-style cider houses, built with Michigan White Pine, hold Virtue’s below-ground fermentation tanks, which use only locally sourced apples and are naturally cooled and heated by the region’s climate.

Most of the farm’s electricity is sourced from 200 solar panels, just one piece of the farm’s vast commitment to sustainability and nourishing its community. Over 20 acres of the farm are grasslands, creating a monarch waystation for Michigan pollinators, and the farm is home to several Gloucestershire Old Spot pigs, harking back to old orchard folklore, as well as a variety of chickens. Virtue Farm also features a full tasting room with cider flights, handhelds, and charcuterie selections, offers guided tastings and tours for visitors, hosts live music, and supplies seasonal bottle selections for Virtue Cider’s national Cider Society subscription service.

For more information on Virtue Farm, please visit www.virtuecider.com.

Hashtag This: Germany’s Most Instagrammable Christmas Markets

Adventure, Berlin, Christkindlesmarkt, Cologne, Cranger Weihnachtszauber, Dortmund, Dresden, Essen, EssenMunich, Hauptmarkt, Herne, Holiday, Holiday events, Holiday Travel, Nuremberg, Stuttgart, Uncategorized
Nürnberger Christkindlesmarkt | Nuremberg Christkindlesmarkt

Striezelmarket- #striezelmarkt

Next up we have Dortmunder Weihnachtsmarkt, situated in the beautiful city of Dortmund. Being one of the markets on the list that has more than one hashtag variation, this popular market is one of the largest in Germany. With the opportunity to ice skate hand in hand or watch a spectacular live performance with your loved one, this market serves the perfect romantic scene. It would be a disservice not to speak on the market’s most famous feature—its dazzling Christmas tree. It stands more than 45 meters tall and is coined as one of the largest in the world, making a stunning proposal spot. 

Christmas Market Frankfurt– #weihnachtsmarktfrankfurt

Frankfurt’s Christmas Market attracts more than 3 million visitors per year, and it certainly doesn’t disappoint. It is a traditional winter market full of festivities, with Christmas carols and church bells ringing, located in the scenic old town centre, decorated with thousands of lights, ribbons, and bells. For a perfect proposal, the balcony of St. Nicholas Church overlooking the market is ideal—offering breathtaking views of the festive lights and perfect for those looking for a more private, intimate setting to pop the question with it being outside the market. 

Cranger Weihnachtszauber- #crangerweihnachtszauber

Up next is Cranger Weihnachtszauber, situated in Herne. The market spans across 30,000 metres of land and is home to more than 100 attractions, shows, and live acts, so it’s safe to say you’re in for a treat no matter what day you go. For those looking to propose, why not take it on the ice? With a beautifully illuminated ice rink, it creates the perfect magical backdrop, and one your loved one will definitely not forget.

Nürnberger Christkindlesmarkt- #nürnbergerchristkindlesmarkt

Photo courtesy of Nürnberger Christkindlesmarkt


Nürnberger Christkindlesmarkt takes place during Advent in the Hauptmarkt, the central square in Nuremberg’s old town. Reaped with history and activities for all, from live performances to adventure tours, it’s perfect for families, couples, and friends. The perfect proposal spot here is the balcony of the Frauenkirche (Church of Our Lady). This balcony overlooks the market and exudes timeless historical charm. 

The above information is courtesy of Diamonds Factory

Join Me Saturday, December 7 at the Indiana History Center in Indy for a book signing

Book signings, Books, Indiana Historical Society, Indianapolis

I will be one of more than 60 authors will join us in the William H. Smith Memorial Library
at the Eugene and Marilyn Glick Indiana History Center for a fun-filled day of
mixing, mingling, and book signing. A sampling of the 16 books I’ve written which I will be signing include such true historic crime as A Jazz Age Murder in Northwest Indiana, How to Murder Your Wealthy Lovers & Get Away with It, America’s Femme Fatale: The Story of Serial Killer Belle Gunness, and Murders That Made Headlines. Some of my other books include: Hauntings of the Underground Railroad and Lincoln Road Trip: The Back Roads Guide to America’s Favorite President.


This year’s book topics range from sports and biographies to fiction and youth
titles—and, of course, a lot of Indiana history.


Featured authors include:


Presented by
Visit indianahistory.org for a full list of books.


General admission on Dec. 7 includes access to the Holiday Author Fair,
all our exhibits and Festival of Trees

Buzzard’s Roost Celebrates Prohibition Repeal Day with a Barrel Roll and a New 8-Year-Old Single Barrel Bourbon

Kentucky Bourbon Trail, Louisville

Like meeting with friends for drinks? Enjoy toasting the New Year with a glass of Champagne or order a Margarita while sitting by the pool on a hot summer day?

If so, you owe a big thanks to Repeal Day. It was a big deal on December 5, 1933 when the 21st Ammendent to the Constitution was ratified, making it legal to drink again. People came out into the streets to celebrate when the news made headlines and was broadcast on the radio.

It had been more than a decade when America went dry on January 17, 1920 with the passage of the Volstead Act, outlawing the manufacture, sale, and transportation of alcoholic beverages in the U.S. Almost immediately the conseuqnces were dire.  Before Prohibition forced thousands of people out of work, 89 distilleries lined Main Street in downtown Louisville. Poof, those jobs were gone.

Not many people were for the law even at the beginning and its appeal lessened with each passing year.

According to the Mob History Museum website, as early as 1922, 40 percent of people polled by Literary Digest magazine were for modifying the National Prohibition Act (regulating alcohol) and 20 percent backed repealing the 18th Amendment. In 1926, 81 percent of people polled by the Newspaper Enterprise Association favored modifying the Prohibition statute or outright repeal of the amendment. Indeed, as time went on, the only people who really really liked Prohibition besides the most dedicated teetotaler were guys like Al Capone who was earning as much as $60 million to as high as $100 million a year from bootlegging. All that money was corrupt and dangerous with violent gang murders including the famous Valentine’s Day Massacre.

So why isn’t Repeal Day on everyone’s calendar? Afterall, both National Pfeffernuesse Day (pfeffermuesses, in case you don’t know, are a type of German cookie) and National Fried Shrimp Day are among the many rather strange holidyays that are national holidays. But Repeal Day has faded into obscurity.

At least in most cities throughout the U.S.

But in Louisville, where bourbon is king, Repeal Day is being celebrated.

Buzzard’s Roost Sipping Whiskey is literally rolling out the barrel to celebrate the 91th anniversary of the repeal of Prohibition.

Buzzard’s Roost also is raising a glass to Repeal with the release of a new single-barrel Founders 8-Year-Old Bourbon on Thursday, Dec. 5

When &          Thursday, Dec. 5 at 11 a.m.

Where             Barrel Roll kicks off at Buzzard’s Roost, 624 W. Main Stt at 6th St.

Who                Buzzard’s Roost Co-founders Jason Brauner and Judy Hollis Jones                                                    and Lead Distiller Ethan Spalding will lead the barrel-roll parade down
                        Main Street.

                        Hot Sauce Brass Band will lead a second line for all barrel roll                                                                     participants.

Back at the Buzzard’s Roost Tasting Room & Distillery, tastes of the new
Founders 8- Year-Old Single Barrel Bourbon will be available and the bar will be open.

Buzzard’s Roost Founders; 8-Year-Old Single Barrel Bourbon

  • 115.6 Proof
  • Available only at the Buzzard’s Roost Tasting Room & Distillery ($150 per bottle)

Visuals           Judy and Jason leading the barrel roll down Main Street, followed by the
                        Hot Sauce Brass Band and bar-towel-waving crowd

                        The Buzzard’s Roost team will be dressed in 1920s Prohibition-era garb, with plenty of                             flapper dresses, fringe and bow ties and bowler hats!

                        Jason Brauner and Ethan Spalding rolling the barrel down the sidewalk
                        and across the street

Experience The Best in Travel This Holiday Seasons

Christmas, Cooperstown, Dollywood, Dollywood’s DreamMore Resort and Spa, Dollywood’s HeartSong Lodge & Resort, Frostburg, Holiday, Holiday dining, Holiday events, Holiday Travel, Louisiana, Maryland, National Baseball Hall of Fame, Otesaga Resort Hotel, Regional & Ethnic, Resorts, Uncategorized

“This year, people seem to have gotten a jump on hauling out the holly and decorating everything that’s not moving,” writes my friend Mindy Bianca, owner of Mindy Bianca Public Relations. “But we suggest taking that holiday spirit on the road and having a few experiences that could result in the best gift of the season: memories made with family and friends. From reindeer prancing through Kentucky to a gingerbread display that hits it out of the park in New York, there’s no shortage of merry and bright adventures waiting in some of MBPR’s client destinations. Get ready to unwrap some one-of-a-kind happenings that will make your season extra bright this year.”

Run, Run Reindeer

The Reindeer Farm in Bowling Green, Kentucky

Photo courtesy of BGKY.

It’s the most wonderful time of the year, and what better way to embrace the magic than spending time with Santa’s favorite critters? This hands-on farm experience lets you get close to a team of more than eight not-so-tiny reindeer, plus you can take a ride on a festive sleigh, stroll through holiday-themed displays and ice sculptures, and spend time with the jolly guy himself. New this year, the farm just added a zipline, so if the sight of these creatures playing reindeer games inspires YOU to really know how to fly … have at it!

These Halls are Decked

Houmas House in Ascension Parish, Louisiana

“Let it snow” might not be the theme of a Louisiana Christmas, but that doesn’t mean the holiday season is any less jolly here. At Houmas House Estate and Gardens, the Southern Christmas vibe is strong, with majestic oak trees draped in twinkling lights and a grand historic home decked out like something straight out of a classic holiday movie. Guests can stroll the beautifully lit gardens, have a cup of cheer and enjoy delicious culinary offerings.

Santa’s Little Helpers

Storybook Holiday in Frostburg, Maryland

Photo courtesy of the City of Frostburg.

Frostburg, located on the Mountain Side of Maryland, is home to the nationally recognized Storybook Holiday event, complete with the ever-popular Elf Olympics, kid’s activities, a Christmas market, shops, a featured children’s author and a parade led by none other than Jack Frost himself. Fitting for a town named “Frost”-burg, Mr. Frost closes out the day’s activities by hosting a town-wide snowball fight. The 21st annual Storybook Holiday is scheduled for Saturday, December 7. Even if you can’t make it to town on that particular day, Frostburg is one of the most charmingly decorated holiday towns on the East Coast throughout the season.

Have a Holly, Dolly Christmas

Dollywood Resorts in Pigeon Forge, Tennessee

Photo courtesy of the Dollywood Company.

They say there’s no place like home for the holidays, but what if you could enjoy all the cozy vibes without the food prep and dirty dishes, laborious set-up and take-down of decorations, and the ensuing stress? Have yourself a merrier little Christmas at Dollywood’s DreamMore Resort and Spa or Dollywood’s HeartSong Lodge & Resort in Pigeon Forge, Tennessee. Cozy accommodations, carolers and holiday-themed packages (including one featuring a tree in your room) will make your stay as sweet as sugar plums. And just in case your holiday barometer measures in this way: This part of east Tennessee was the set for a bonafide Hallmark movie, “Christmas at Dollywood,” back in 2019.

Have a Holly, Dolly Christmas

The Otesaga Resort Hotel in Cooperstown, New York

Photo courtesy of the Otesaga Resort Hotel.

The Otesaga Resort Hotel is the place to stay during a visit to Cooperstown, home of the National Baseball Hall of Fame & Museum. Each year, The Otesaga’s culinary team pulls out all the stops to create an amazing gingerbread creation that’s proudly displayed throughout the holiday season. This time they’ve hit a home run by building a gingerbread replica of historic Doubleday Field. For nearly 100 years, this celebrated baseball stadium has seen everyone from Hall of Famers to lucky kids play America’s pastime here in the village. Now it’s been transformed into gingerbread and royal icing.

Photo courtesy of the Dollywood Company.

If you’re dreaming of a merry and bright holiday season, gather your loved ones, pack your favorite holiday sweaters (ugly or not) and get ready to make memories that will last way longer than the extra pounds you pick up during this festive time of year. 

Recipes from Erin Clarke’s New Cookbook

Family & Kids Cooking, Healthy eating

The year was 2012, a time when not everyone—and their pet—had a blog. But Erin Clarke, new to Madison, Wisconsin and with a law student husband who was spending all his time studying, needed something to do and so decided to write one. Two years and a name change later, Clarke’s blog, WellPlated.com, was so successful that she quit her day job and devoted all her time to writing. In 2020, her first cookbook, The Well Plated Cookbook: Fast, Healthy Recipes You’ll Want to Eat was released, selling over 130,000 copies. Fast forward.

From Erin Clarke’s Well Plated.

She now has, if you’re into social media numbers like I am, 440,000 Instagram followers, 562,000 followers on Facebook, 37.2 K on YouTube, and her followers’ number (as of this week) 410, 200 on Pinterest.  And now her latest cookbook, Well Plated Everyday: Recipes for Easier, Healthier, More Exciting Everyday Meals (Avery 2024), has just recently been released.

She didn’t think it was going to happen.

“When I finished my first cookbook, it was like never again, I gave every good idea I had,” Clarke told me in a phone interview recently.

But ideas are never in short supply for Clarke who is so incessantly enthusiastic about all aspects of food that she jots her culinary thoughts whenever, including when dining in restaurants and in bed at night.

“I won’t go to sleep if I have an idea without writing it down,” she says. “And so, as time went on, a theme emerged about how much I enjoy cooking for people, and I became really hooked on the idea of creating recipes inspiring enough for days when you don’t feel like cooking and that are simple enough to make weeknight cooking exciting.”

She also wanted to ensure they were healthy, having long outgrown such fav food groups as Pop Tarts.

Describing herself as obsessed with food, Clarke says she’s extremely passionate about her recipes as well including those in her new book such as Sheet Pan Honey Orange Pistachio Salmon, Pumpkin Gingerbread Squares, and Creamy Harvest Chicken Pasta.

Photo courtesy of Erin Clarke.

“I stand behind all of my recipes,” says Clarke who divides her time between Park City, Utah and Milwaukee, Wisconsin. “I never put anything on my blog and certainly not in a cookbook that I don’t absolutely love.  I like recipes made of nutritious and healthy ingredients that don’t require a trip to a specialty grocery store and that preferably can be ready in under an hour or even better in 45 minutes.”

Clarke’s love of cooking started early with two grandmothers who spend time in the kitchen with her, teaching her the exact way to measure and sift when it came to baking and such dishes as her ham casserole (thank you Grandmother Dorothy) and the green chili chicken enchiladas her Grandmother Sondra made for Christmas dinner every year.

There are other culinary influences as well—Ina Garten, Dorie Greenspan, and Deb Perelman of Smitten Kitchen.

When I ask if there’s anything else she’d like readers to know, Clarke is quick to respond about her goal for both of her cookbooks.

“I just hope that they become the most splattered and dirty and well used books in people’s kitchens,” she says. “Good cookbook should not stay in pristine shape and so though my new book is gorgeous, I hope people just use the heck out of it and that its appearance reflects that love. The messier the better.”

The following recipes and photos are courtesy of Erin Clarke’s new cookbook Well Plated Every Day: Recipes for Easier, Healthier, More Exciting Daily Meals.

Kind-of Cobb Salad

Serves 4 to 5
Total time 1 hour 10 minutes

Ingredients

For the Salad

  • 2 medium boneless, skinless chicken breasts (about 11/4 pounds)
  • 3/4 teaspoon kosher salt, divided, plus additional to taste
  • 1/4 teaspoon ground black pepper, plus additional to taste
  • 1/3 cup raw pecan halves
  • 2 small-medium sweet potatoes (about 11/4 pounds), scrubbed and 3/4 inch diced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons pure maple syrup
  • 1 1/2 teaspoons smoked paprika
  • 4 large eggs
  • 1 cup cherry or grape tomatoes, or diced tomatoes of choice
  • 1 medium avocado
  • 1 head romaine lettuce, roughly chopped into bite- size pieces (about 4 cups)
  • 3 cups baby arugula (about 3 ounces)
  • 2 ounces goat cheese, or blue cheese or feta cheese, crumbled (about 1/3 cup)

For the Dressing

  • 1/4 cup freshly squeezed lemon juice (from about 1 medium lemon)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Place racks in the upper and lower thirds of your oven and preheat to 400 degrees. Line a baking dish or baking sheet large enough to hold the chicken in a single layer with parchment paper or aluminum foil. Pat the chicken dry, then place in the baking dish and sprinkle all over with 1/2 teaspoon of the salt and the pepper. Let sit at room temperature for 20 minutes.

Toast the pecans: Spread the pecans onto an ungreased rimmed baking sheet. Place in the oven and bake for 8 to 10 minutes, until fragrant and toasted, stirring once halfway through. Roughly chop and set aside.

Roast the sweet potatoes: Line a large rimmed baking sheet with parchment paper or foil. Place the sweet potatoes in the center. Top with 1 tablespoon of the oil, the soy sauce, maple syrup, smoked paprika, and remaining 1/4 teaspoon salt. Toss to coat evenly, then spread into a single layer. Bake on either rack for 25 to 30 minutes, until the sweet potatoes are caramelized on the outside and tender on the inside, turning once halfway through. Set aside.

Hard-boil the eggs: Bring a medium pot of salted water to a gentle boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the boiled eggs into the ice bath. With the back of a spoon, gently crack each shell, then return the eggs to the water (this makes the eggs easier to peel). Peel and halve or thinly slice.

Once the chicken has rested 20 minutes, drizzle the top of it with the remaining 1 tablespoon oil and rub to coat. Place in the oven with the sweet potatoes. Bake for 12 to 16 minutes, until the chicken reaches 155 degrees on an instant-read thermometer. Transfer to a cutting board and let rest uncovered for at least 5 minutes (the chicken’s temperature will continue to rise as it rests). Dice.

Make the dressing: In a small bowl or liquid measuring cup with a spout, whisk together the lemon juice, oil, mustard, salt, and pepper.

Shortly before serving, slice the cherry tomatoes in half. Cut the avocado into 3/4-inch dice.

Assemble the salad: On a very large serving platter, place the romaine and arugula. Drizzle lightly with some of the dressing, then toss to moisten and combine the greens evenly. Sprinkle with a little salt and pepper. Arrange the diced chicken down the center in a straight line. In rows, line egg slices on one side and sweet potatoes on the other. Place the avocado next to the sweet potato and the tomatoes next to the eggs. Sprinkle the goat cheese and pecans all over the top.

Spoon on a little more dressing. Enjoy immediately, with additional dressing as desired. (You also can skip the fancy presentation—toss everything together in a giant bowl and have at it.)

Crispy Chicken Schnitzel

Yield: Serves 4

For the Cabbage

  • 1 small head savoy cabbage or green cabbage
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For the Chicken

  • 2 medium boneless, skinless chicken breasts (about 1¼ pounds)
  • 1 teaspoon kosher salt, plus a few additional pinches
  • ¾ cup white whole wheat flour or
  • all-purpose flour
  • 2 large eggs
  • 1½ cups panko bread crumbs
  • ⅛ teaspoon ground cayenne pepper
  • 4 tablespoons canola oil, divided, plus additional as needed
  • 4 tablespoons unsalted butter, divided

Prepare the cabbage: Place a rack in the center of your oven and preheat to 450°F. Cut the cabbage into eight wedges: First, cut it in half lengthwise through the stem. Then lay each half flat on the cutting board and slice in half lengthwise. Finally, halve each quarter lengthwise. For easy cleanup, line a large rimmed baking sheet with parchment paper. Arrange the cabbage in a single layer on top and brush with 2 tablespoons of the olive oil. Flip the cabbage over.

In a small bowl, whisk together the remaining 2 tablespoons olive oil and the honey. Brush liberally over the tops and sides of the cabbage, then drizzle any remaining over the tops. Sprinkle with the salt and pepper. Roast the cabbage for 20 minutes, then flip with a spatula and continue roasting until the cabbage is tender and the edges are dark brown, 15 to 20 minutes more. Don’t worry if some of the edge pieces are super dark; they’re the yummiest parts. Remove from the oven and reduce the oven temperature to 250°F.

 Meanwhile, prepare the chicken: Split each chicken breast in half horizontally to create two thin cutlets. As you cut, carefully lay your hand on top and feel to make sure you are splitting it fairly evenly. Working one at a time, place a cutlet in a large zip-top bag or cover with plastic wrap. With a meat mallet, rolling pin, or the base of a skillet, lightly pound out the chicken until it is super thin – about ⅛ inch. Proceed slowly and gently to ensure you do not tear the meat. Repeat with the remaining cutlets. Season the chicken all over with 1 teaspoon of the salt. 

Set up your dredging stations: In a wide, shallow dish (a pie dish works well), place the flour. Beat the eggs in a second shallow dish, then combine the bread crumbs and cayenne in a third. With tongs, grab one end of a chicken cutlet and dip the cutlet in the flour, then the eggs, then the bread crumbs, coating both sides and shaking off any excess as you go. Dip just one cutlet at a time and handle the meat as little as possible to keep it tender. Transfer to a clean plate and repeat with the remaining cutlets. Place a wire rack on top of a baking sheet and keep it near the stove. Return the cabbage to the oven to keep it warm. 

In a large skillet, heat 1 tablespoon of the canola oil over medium heat. Once the oil is hot, add 1 tablespoon of the butter to the skillet and swirl it to melt. Working away from yourself, carefully lower two cutlets into the skillet, ensuring that they have some space between them (if the pan is crowded, cook them one at a time or they will be more dense). Cook on the first side until golden, about 3 minutes, then add another 1 tablespoon of the oil and 1 tablespoon of the butter. Flip and cook on the other side until it is golden brown, 1 to 2 minutes more. Transfer to the prepared baking sheet, sprinkle with a pinch of additional salt, and place in the oven to keep warm. 

Add another 1 tablespoon of the oil and 1 tablespoon of the butter to the skillet. Repeat with the remaining cutlets, adding the remaining 1 tablespoon oil and 1 tablespoon butter just before flipping. Serve with the caramelized cabbage and lemon wedges. Squeeze the lemon all over the chicken and cabbage, and season with additional salt to taste.

A version of this story previously appeared in the Northwest Indiana Times.