Call it business. A relationship. A partnership, even. Whatever you call it, McFarling Foods is doing it right.
On today’s Indy Style, we hear from Aldy Labrador, Director of Business Development for McFarling Foods, about their work with food vendors and the importance of going the extra mile. Also in the kitchen today? Chef Joshua Stoneking of 317 BBQ! He makes us some BBQ Chicken Sandwiches and a spicy coleslaw!
317 BBQ is now open in Broadripple, serving Texas-style barbecue. Eat-in, Carry out, curbside, delivery at 6320 Guilford Ave. Smoked with hardwood, rather than pellets, propane or wood chips. 317 BBQ uses a combination of oak and hickory.
317 BBQ Horseradish Coleslaw
1 Pound Coleslaw Mix
1/3 Cup Mayonnaise
1.5 teaspoons Apple Cider Vinegar
4 teaspoons Sugar
1/2 Tablespoon Maple Syrup
2 Tablespoons Horseradish Root; shredded or prepared horseradish
1/2 Tablespoon Dijon Mustard
1/2 teaspoon Celery Seed
Pinch Kosher Salt
Pinch Black Pepper
Place the coleslaw mix into a bowl large enough to mix in (you’ll want a little extra space). In a separate bowl, mix together remaining ingredients. I like to use a small wish to break up any clumps of the mayonnaise. Pour dressing over the slaw mix and with your hands, “knead” the coleslaw. Do this until the dressing is evenly dispersed. I like to make mine a day ahead, or at least several hours before serving.
SEGMENT IS SPONSORED BY MCFARLING FOODS