Local Hottest Kitchen Entrepreneur Challenge winners
They’re local, they’re hot…. and they’re big winners! Today on Indy Style, we meet the two big winners from the Kitchen Entrepreneur Challenge!
Kombucha is a growing trend in today’s increasingly health-conscious society. Ed Baun’s creations are herbal-infused beverages made with green or black tea and other high-quality, organic, and non-GMO ingredients. Fruit juices including pineapple, cherry, lemon, and ginger prime ingredients in this small-batch “booch.” Ed says his team’s love and belief in fermented and raw foods is what influenced them to start their business. Kombucha is also a mega-healthy drink: adding fermented foods to your daily diet promotes healthy gut flora, leading to a healthier and better way of life. Congrats to Ed and the Primal Delights team!
Batch No. 2 brings an emphasis on natural, local food and putting a fresh twist on everyday varieties of food products. Zachariah and his team make up an artisan condiment company specializing in mustard and ketchup. Spending many afternoons at various Indiana farmer’s markets and craft fairs, the team spirit is high as customers sample and rave about their unique and tasty products! They offer original variations of condiments, ranging from Original Wholegrain Mustard to Blackened Cajun Mustard, Purple Pride Mustard, Ballpark Yellow Mustard, and Tomato Catsup, to name a few. What’s next? Their goal is to expand the production processes and distribution capabilities as well as increase their marketing efforts. Congrats to Zachariah Rohn on his big win!
Cajun Mustard Fried Chicken
– 2 lbs. boneless skinless chicken breast, cut into strips
– 3 Tbls. Batch No. 2 Blackened Cajun Mustard
– 1 egg, whisked together with an equal volume of water
– 1 1/2 cups flour, for breading
– 1 1/2 cups panko bread crumbs, for fryingDill and Sour Cream Dip
– 1 cup sour cream
– 1 Tbls. chopped fresh dill
– 1 tsp lemon juiceDirections:
Put chicken breast and mustard together in a plastic bag and marinate in refrigerator for at least 1 hour. Remove from bag, dredge in flour, egg mixture, and then panko. Pan fry or bake at 375 degrees until crispy and cooked thoroughly. Set aside to drain on paper towel. Make Dill and sour cream dip by mixing together ingredients and serving along side the fried chicken. Enjoy immediately!