Have you heard of cucuzza? Chef Paul Vida from Ivy Tech Culinary School and Maci Runkel, Ivy Tech Culinary School student, stopped by to make us a delicious pasta dish using this Italian summer squash. They also made Brioche French Toast With Rum Cream and Almond Crunch.

Aldy Labrador, Director of Business Development for McFarling Foods, joined us as well to discuss how McFarling has helped their restaurant partners during COVID. 

Cucuzza With Pasta (6-8 servings)

Ingredients:

Directions:

1. Heat the olive oil over medium heat until shimmering
2. Add the garlic and onions, cook until the onions are soft, stir occasionally so garlic doesn’t burn
3. Add the cucuzza, or zucchini and continue to cook, stirring frequently until the squash becomes translucent
4.   Add the tomatoes, bay leaf, and crushed red pepper
5. Bring to a simmer, cover, and reduce the heat for a gentle simmer
6. Cook for about 30 minutes, checking for the squash to become tender but not mushy
7. Add the pasta and fresh basil and bring back to a simmer
8. Serve hot with grated Pecorino Romano, and a grind of black pepper and a dash of hot sauce
9. Crusty bread is always welcome

Brioche French Toast With Rum Cream and Almond Crunch (8 servings)

Ingredients:

Directions:

1. Make the almond crunch – combine the butter, sugar, honey, and milk in a saucepan , bring to 230F degrees, stir in the almonds and remove from the heat, lay out on a sheet pan with a silpat and bake at 350F until golden brown – the topping should crisp when cooled
2. Whip the cream with the rum and sugar until medium peaks – set aside in the refrigerator
3. Combine all of the French toast ingredients, except for the brioche well and place in a pie pan for dipping the brioche
4. Heat a skillet to medium high and brush with butter
5. Dip the brioche into the mix on both sides, do not allow the bread to soak up the liquid
6. Cook in the skillet until golden on both sides
7. Place on plates, top with whipped cream, a drizzle of syrup and the almond crunch

THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.

Broadway Diner in Fortville, Indiana has been in operation since 1978. It’s the oldest independent restaurant in town! Owner Jody Fuchs and her son Chef Adam Fuchs joined us today on Indy Style for some comfort food. Jody said almost everything on the menu is a family recipe! Finally, Aldy Labrador, Director of Business Development at McFarling Foods, joined us to talk about the health benefits of avocados and garlic.

First on display in the studio was the wet tenderloin dish. Burgers and sandwiches are consistently popular among guests of Broadway Diner.

Next, Chef Adam made fried green tomatoes and showed us the 3 Alarm Spicy Burger.

Broadway Diner is especially well-regarded for its homemade pies. For dessert, we tried a strawberry rhubarb pie!

Broadway Diner is located at 426 East Broadway Street in Fortville, Indiana.

To learn more, visit www.mcfarling.com.

SEGMENT IS SPONSORED BY MCFARLING FOODS.

Nothing says summertime in Indiana like pork and corn! Mike McFarland and his wife CJ, owners and operators of Smokin Barrel BBQ joined us today to demonstrate the proper technique for slicing and serving Barbeque meat.

They brought in brisket, pork burgers, BBQ ribs, mac n’ cheese, corn casserole, kickin slaw and banana pudding.

Smokin Barrel BBQ’s pork burger is called, “The Mooney” in honor of two very special people in their lives, retired Pastor Paul Mooney and his wife Micki Mooney who passed away last year. They were big supporters of the restaurant and loved the pork burgers.

Jason Acquisto, marketing manager of McFarling Foods, joined us today as well to talk about the great partnership their company has with Smokin Barrel BBQ. He also shared that McFarling Foods is as an official sponsor of the 2021 Miracle Ride for Riley Hospital.

For more information visit:

Smokin-Barrel-Bbq.com

McFarling.com

THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.

It’s McFarling Monday! Joining us today was Chef Liz Gimenez of Ivy Tech, an Indy Tech student and Aldy Labrador, the director of business development for McFarling Foods.

The chefs prepared Ceviche and Polvorones/Mexican wedding cookies.

Aldy talks about coffee – is it bad for you? What is a healthy amount to drink? What about sugar? How do I know what to look for in foods that contain sugar? Is all sugar bad for me? 

To see how the delicious food was made and to hear about the great partnership between McFarling and Ivy Tech watch the video above.

THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.

Chef Thom England, CEC, CSS, culinary arts program coordinator at Ivy Tech Culinary School and Julia Montgomery, Ivy Tech culinary student joined us today with a taste of Panzanella Salad and Pork with Cherry Glaze.

Aldy Labrador, director of business development for McFarling Foods joined us as well to talk about common misconceptions about chicken and eggs. Does chicken really have harmful hormones? How do I know what to look for in chicken? Are eggs really bad for me? Will they increase my bad cholesterol? 

These are two menu items that the class is producing for their Courses Restaurant dinner service this summer. McFarling Foods is a scholarship sponsor and school donor to Ivy Tech Culinary School, and they say they’re very invested.

Panzanella Salad (Serves 12)

Recipe by Thom England

Ingredients:

• 3 tablespoons olive oil
• 6 cups day old French Bread
• 1 teaspoon sea salt
• 2 large, ripe tomatoes, deseeded, large diced
• 1 English cucumber, seeded, large diced
• 1 red bell pepper, medium dice
• 1 yellow bell pepper, medium Dice
• 1/2 red onion, Julianne
• 20 basil leaves, chiffonade
• 3 tablespoons capers, drained, rinsed
• ½ cup Dijon mustard

Directions:

Combine all ingredients in a bowl, toss and serve.

Pork with a cherry glaze (Serves 2)

Recipe by Thom England

Ingredients:

• 2 8 oz pork chops
• ½ tbsp kosher salt
• ¼ tbsp coarse grind black pepper
• 1 cup chicken stock
• 1 cup pitted cherries
• 2 oz amaretto
• 2 oz canola oil

Directions:

• Season pork chops.
• In a pot combine stock, cherries, and amaretto and simmer, reduce by half.
• Sauté pork and remove from pan, hold warm.
• Deglaze pan with sauce reduction.
• Serve.

For more information, visit the links below:

General email address for Hospitality department: Indianapolis-hospitality-info@ivytech.edu

Hospitality Administration program page: Ivytech.edu/hospitality-admin/

Courses Restaurant page: Ivytech.edu/indianapolis/5974.html

Courses Restaurant Facebook: Facebook.com/coursesativytechindy

Courses Restaurant reservations through OpenTable: Oopentable.com/courses-restaurant?corrid=52484829-057d-4000-b20d-288153e2918b&avt=eyJ2IjoyLCJtIjowLCJwIjowLCJzIjowLCJuIjowfQ&p=2&sd=2021-07-08T19%3A00%3A00

For more information on McFarling Foods, visit McFarling.com.

THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.

It was an exciting and delicious day in the Indy Style studio thanks to McFarling Foods! Joining us today was, Chef Thom England, CEC, CSS, culinary arts program coordinator at Ivy Tech Culinary School, Joi Somer Moseley, Ivy Tech culinary student and Lexie Dames, associate buyer at McFarling Foods and Miss Circle City 2021.

In the kitchen Chef Thom and one of his students whipped up a Lentil Salad and Herb Grilled Salmon. These are two menu items that the class is producing for Courses Restaurant dinner service this summer. McFarling Foods is a scholarship sponsor and school donor to Ivy Tech Culinary School, and they say they’re very invested.

Meanwhile, Lexie told us about how she will represent Indianapolis in the Miss Indiana USA pageant next month and how supportive her McFarling Foods team has been as she prepares.

McFarling is proud to support Lexie in this competition and to promote her as much as possible. She is making appearances all over town, at businesses, restaurants, sporting events and even on food drops with McFarling Foods.

Lentil Salad (Serves 4)

• 1 1/2 cups French green lentils
• 1 bay leaf
• 5 sprigs thyme
• 2 oz  carrot, Small dice
• 4 oz red onion, small diced
• 2 oz celery, small diced
• 4 oz sherry Vinaigrette
• 1 small shallot, peeled and minced
• Freshly ground black pepper
• 1/2 cup (30g) chiffonade fresh flat-leaf parsley
• 1 cup (100g) walnuts or pecans, toasted and coarsely chopped
• 1 cup (130g) crumbled feta cheese

Instructions:

1. Rinse the lentils and put them in a saucepan with plenty of lightly salted water, the bay leaf, and the thyme. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Add the diced vegetables and cook for another 5 to 10 minutes, until the lentils are tender; be careful not to overcook them.

2. While the lentils are cooking, make the dressing. Mix the vinegar, salt, mustard, oil, and shallot in a large bowl.

3. Drain the lentils well and mix them into the dressing while still warm, stirring to coat the lentils. Remove the bay leaf and thyme and let cool to room temperature, stirring occasionally.

4. At service: Add a few grinds of pepper and mix in the parsley, nuts, and goat cheese. Taste, and add additional salt, if desired. Serve the salad at room temperature.

Herb Grilled Seafood (Serves 1)

• 6 oz of seafood that can be grilled
• Sea salt and white pepper tt
• 1 oz fresh herbs
• 2 oz cooking oil
• 3 oz Pipérade (recipe below)
• 3 oz Lentil Salad (Recipe Below)
• Basque Pipérade with grilled seafood

Basque Pipérade with grilled seafood (Serves 4)

• 5 tbsp. rendered duck fat
• 7 oz. jambon de Bayonne or pancetta, cut into 1/4-inch strips
• 2 cloves garlic, smashed flat
• 1 1⁄4 lb. green padrón or shishito peppers, stemmed, seeded, and torn into 1/2-inch-wide strips
• 3 small yellow onions, finely chopped
• 1 tbsp. tomato paste
• One 10-oz. jar whole red piquillo peppers, drained and torn into 1/2-inch-wide strips
• 1 lb. vine-ripe tomatoes, cored, peeled, and roughly chopped
• 4 sprigs flat-leaf parsley
• 4 sprigs thyme
• 1 bay leaf
• Kosher salt
• Piment d’Espelette

Directions:

1. In a large saucepan, warm 2 tablespoons duck fat over medium heat.
2. Add the jambon and garlic, and cook, stirring, until lightly browned, about 6 minutes.
3. Add the padrón peppers and onions to the pan and cook, stirring, until softened and lightly browned, about 14 minutes.
4. Stir in the tomato paste, cook for 2 minutes, then add the piquillo peppers along with the tomatoes, parsley, thyme, and bay leaf.
5. Season the peppers with salt and piment d’Espelette and cook, stirring occasionally, until the tomatoes break down and the pipérade is thickened but still loose, about 10 minutes.
6. Scrape the pipérade onto a serving platter and keep warm

For more information, visit the links below:

General email address for Hospitality department: Indianapolis-hospitality-info@ivytech.edu

Hospitality Administration program page: Ivytech.edu/hospitality-admin/

Courses Restaurant page: Ivytech.edu/indianapolis/5974.html

Courses Restaurant Facebook: Facebook.com/coursesativytechindy

Courses Restaurant reservations through OpenTable: Oopentable.com/courses-restaurant?corrid=52484829-057d-4000-b20d-288153e2918b&avt=eyJ2IjoyLCJtIjowLCJwIjowLCJzIjowLCJuIjowfQ&p=2&sd=2021-07-08T19%3A00%3A00

For more information on McFarling Foods, visit McFarling.com.

THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.

Have you ever heard of “Porky Pig Poutine”? Neither had Randy Ollis, and now he’s in love with them! 317 Burger describes them as, “Easy to make and delicious. It includes, house braised pork shoulder, crispy bacon, cheddar cheese curds and house-made gravy.

Then in their second dish, a PB & J collides with a burger to make a masterpiece 317 Burger calls their “Strawberry Hill Burger”! Here’s how they describe it, “Incredible! A unique, award-winning favorite, made with Habanero-ghost pepper cheese, bacon, spicy strawberry compote and melted peanut butter.”

Miranda Terhune, general manager for 317 Burger joined us today to talk about the wonderful partnership their restaurant has with McFarling Foods.

Miranda also showed of their Shrimp Sliders, Pickle Fries and Southwest Salad, all perfect side items to complete your meal!

For more information visit, 317Burger.com and McFarling.com.

THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.

We had Breakfast on Blueberry Hill today! We were joined by Aldy Labrador, Director of Business Development, McFarling Foods and Jose Torrijos, Owner and Chef at Blueberry Hill Pancake House who showed us how he makes their Mexican Breakfast Skillet and Blueberry Crepes with cheesecake Filling. Here’s more from them.

Breakfast is back! Experts say that there will be a surge in business as we emerge from COVID restrictions. “People love to have their morning meal expertly prepared” says one industry executive.

Chef Jose has been in the restaurant industry for many years. He’s a longtime customer of McFarling Foods, and became owner/operator of Blueberry Hill in 2015.

About Blueberry Hill:

• Blueberry Hill is a longtime fixture on the East side, right off 465
• They only use fresh ingredients
• Neighborhood favorite with many regular customers
• Friendly and welcoming, “homey” atmosphere
• Breakfast and lunch daily until 4pm
• Everything they make is HOMEMADE. They do not use fruit from a can.

You can find, Blueberry Hill Pancake House at 7803 E Washington St. Indianapolis, IN 46219.

For more information visit, McFarlingFoods.com.

THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.

Today is McFarling Mondays here on Indy Style! Aldy Labrador, McFarling Foods’ director of business development for McFarling Foods and Jeff Edwards of Edwards Drive-In joined us today to tell us about their “Love Me Tender” Tuesdays chicken tenders deal, homemade Root Beer Floats and more!

For more information visit the McFarling Foods website and Edwards Drive-in website.

THIS SEGMENT IS SPONSORED BY MCFARLING FOODS.