Indy Style

Owner of Café Patachou franchise opens Public Greens with a purpose

Public Greens is an Urban Kitchen with a Mission – a farm-market inspired urban cafeteria and micro farm. All profits and crops go to feed at-risk and food-insecure kids in our community served by The Patachou Foundation. A one-of-a-kind for profit restaurant, Public Greens dedicates 100% of its profits to The Patachou Foundation, which feeds at-risk and food insecure children in the Indianapolis community. Public Greens employs a dedicated farmer for the block-long grounds, fully planted with crops and edible flowers used in the restaurant and in the feeding program of The Patachou Foundation. The menu will feature locally grown produce, humanely raised proteins and house made desserts, all served in a modern cafeteria style.

…we’re dedicating 100% of our profits to the Patachou Foundation and the Patachou Foundation was the foundation my company established in 2013 and the sole mission of the foundation is to feed healthy, whole nutritious after school meals to children in our community who live with daily food insecurity.” Martha Hoover, president, Patachou, Inc. and The Patachou Foundation

The 2015 Speaker’s Forum guest speaker is Veronika Scott, Founder and President of The Empowerment Plan. Similar to The Patachou Foundation, Veronika Scott has built an organization from the ground up, centered on a single idea: to design a coat specifically for the homeless – a coat that transforms into a sleeping bag for warmth and comfort. That idea is now a system of empowerment in which homeless women are taught the skills necessary to make these coats, giving them an opportunity to earn money and gain back their independence and dignity, not only for themselves but for their families. That idea is now a system of empowerment in which homeless women are taught the skills necessary to make these coats, giving them an opportunity to earn money and gain back their independence and dignity, not only for themselves but for their families.

Money raised from the Feb. 19 event will support the foundation’s mission to feed healthy after-school meals to at-risk and food insecure children in central Indiana. The Patachou Foundation’s Second Annual Speakers Forum promises to be as equally compelling as its first year’s event.

The Patachou Foundation’s Speakers Forum is coming up Thursday, February 19 at Park Tudor School, 7200 N. College Ave., $50 general admission; $150 cocktail reception & general admission

For more information visit their website at www.thepatachoufoundation.org

RECIPES and TIPS:

Tyler Herald, Executive Chef of Public Greens, introduced us to the Beauty Heart Radish, a large round root vegetable related to the turnip and in the horseradish family. It has a crisp texture and a sweet peppery flavor. The more mature, the less intensity and the flesh of this radish is hotter toward the outside and sweeter toward the center. The Watermelon radish is about three inches across with a white outer skin and bright red inside. Choose radishes that are firm and without blemishes. Store in the refrigerator without the tops. They will last for several week when wrapped in plastic.

Vegan Barley Salad with Root Vegetables & Creamy Rosemary Dressing

1 qt cooked barley

1/2 cup butternut squash, small dice

1/2 cup rutabaga, small dice

1/2 cup turnip, small dice

1/4 cup kale, chiffonade

1/4 cup apple, small dice

1/4 cup toasted pecans

2-3 tablespoons creamy rosemary dressing, depending on taste

salt and pepper, to taste

Combine all ingredients & enjoy!!!Rosemary Dressing

1 pint Veganese 1 pin

1 tablespoon garlic minced 1 tablespoon

1 tablespoon shallot minced

2 tablespoons chive chopped 2 tablespoons

2 tablespoons parsley chopped

2 tablespoons rosemary chopped

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon lemon juice

1 cup almond milk

Combine all ingredients except the veganese and the almond milk in a blender. In a large bowl whisk together veganese, almond milk, and pureed herb mixture. Enjoy!

Tyler’s Drop Biscuits are always on the menu.

What makes them special?

Chilled butter is shredded to make them flaky.

For their version of Chicken and Biscuits, they break up the biscuits into a bowl then layer in chicken, fresh roasted root vegetables and top with gravy.

For more information visit these websiteshttp://www.thepatachoufoundation.orghttp://publicgreensurbankitchen.com

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