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Ash & Elm Cider Co. to move closer to Downtown Indy, chef prepares Ratatouille and Fettucine with Veggies

Ash & Elm has good news for their downtown customers! Andrea Homoya, co-owner of Ash & Elm Cider Co. and Tracey Couillard, chef at Ash & Elm Cider Co. joined us to announce that they’re moving and to make some delicious Ratatouille and Fettucine with Veggies. They also showed off some of their hard ciders.

Their new location will be a mile closer to downtown. They’re planning to host a grand opening on Tuesday, Aug. 10. After operating for five years, the company owners say they need more space.



  • 1 medium eggplant, 1/2-inch dice
  • 4 tablespoons olive oil
  • 2 medium onions, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • Herb bouquet – Basil, rosemary, thyme
  • A good dash of chili flake
  • 2 bell peppers, cut into 1/2-inch dice
  • 3 medium summer squash, cut into 1/2-inch dice
  • 3 ripe medium tomatoes

Making it happen

1. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.

2. In the same pot, pour in 2 more tablespoons of olive oil. Add onions and cook until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.

3. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.

4. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.

5. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve over polenta.

Fettuccine with Veggies


  • 1# Dry Fettuccine 3 ears of cooked sweet corn
  • 2 cloves garlic (minced)
  • 1 shallot (diced)
  • Cherry tomatoes
  • Chanterelle Mushrooms (trimmed and clean)
  • Corn
  • 1 TBL Olive Oil
  • ⅛ cup white wine
  • 1 ½ cups heavy cream
  • TT Salt
  • TT Cayenne Pepper
  • 2 lemons

Making it happen

1. Bring a large pot of salted water to a boil to cook pasta.

2. Sweat shallots and garlic, sautee veggies in a pan with 1 tbsp olive oil over medium-low heat till shallots are translucent

3. Add wine to shallot and garlic let the liquid reduce by half

4. Stir in heavy cream and a squeeze of lemon

5. Season with salt to taste and a small pinch of cayenne pepper. – While sauce is simmering cook pasta until tender but still has a bit of tooth

6. Toss cooked pasta with sauce

7. Serve in plate or bowl top with

8. Finish with a little bit of fresh lemon zest and herbs

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