Hot Fun in the Summertime, Grazing in the Grass

aka, Farmer's Market Splendor

Today was an ordinary Sunday with an extraordinary kick. Traveling up Red Arrow Highway is one of our favorite things to do and today our travels brought us as far as Skip's Open Air European Market. Originally we were going to pick up a few things bring them home and just enjoy the special treats acquired there. Steve asked, "where would you like to begin?" The place was packed, more vendors than I remember from the last time we were there, and some of our old favorites were still present. I suggested going to the far end and working our way back to the car. It was then that we saw it...Skip's very own steak burgers and sweet corn! Our plans quickly changed. We would be enjoying the palatable pleasures on-sight. Each of us ordered a steak burger. Steve also got corn on the cob, and I went for their grilled peaches topped with blue cheese.

How did it all taste? Heavenly! The burger was so good, that aside from some fresh sliced onion nothing else was necessary. A fabulous burger. The grilled peaches, scrumptious. The corn on the cob, paled next to the intense flavor of the peaches and burger. But, good all the same.

Next stop: Divine Chef Peters, Chesteron, IN are purveyors of infused fine oils and specialty spices. You can always tell the real deal, because they stop what they are doing and tell you all about their product and share a little insight into the specialty that they sell or produce. Our senses were delighted as we sampled, herb/garlic olive oil, Meyer Lemon/Oil blend. Steve enjoyed truffle oil. Delish! I will let the Chef tell you what is so special about his truffle oil. Because they are bottling your oil on the premises you are able to have them increase and decrease certain herbs and spices. In our case, Steve wanted a little more garlic kick to ours. Needless to say the quality was evident and the care given to us was deeply appreciated. Looking forward to having Chef Peters on the show soon! Oh, and dipping into our special blend!

Did someone say pasta? Yes, nestled in the back of the market next to Chef Peters to the right is Pasta Love, Benton Harbor, MI. Pasta Love boasts a fine wide noodle pasta, both gluten free and organic flour. Our selection was the Beet and Parsley. I will report back later. I was assured that all of the pasta types are big sellers. Never pass up a good pasta!

Cheese Please! On the other side of Divine Chef is J2K Capraio, seller of cheese, olives, sausage, and well, just imagine walking into a little Italian market. Everything you need to prepare the perfect Charcuterie was at your reach. J2K is always ready to give you samples of his delicacies, as he is intensely proud of his provisions. Our choice for today, was a Pesto Rosso cheese, New York sharp cheddar and chevre goat cheese (by the way, August is goat cheese month. I have tried to come up with all kinds of goat puns, but, all of them will get your goat and get your nanny in a twist, so I decided not to). Needless to say, the cheese is far superior to anything you will find in local grocery stores, so enjoy while you can.

We hope to bring you these fine purveyors in an up and coming Midwest Monday broadcast. MANGIARE!

Little Italy, Dyer, Serves it Up Big!

A few weeks back one of my ArtSees Diner Radio guests shared that she and her husband love going to an Italian restaurant in Dyer Indiana that is to die for. So, today on our way back from Chicago Hts, where we saw The Drama Group's production of Reefer Madness, all that smoking "the weed" got us hungry! :D No seriously, there was no smoking of weed in the making of this hunger, merely a play on words and an opportunity to plug an amazing show. Did I mention my daughter was in it and was outstanding? Okay, so I digress! Back to the food...and the restaurant, Little Italy

We arrived at the start of their dinner hour, so the place was relatively empty. This gave Steve and I an opportunity to just take in the place without the bustle and noise of a happy dinner hour. The ambiance truly captures a the feel of restaurants in New York's Little Italy. There were moments when Steve and I felt like we were on vacation! "Did it remind us of places we visited in Florida, or was it NYC?" Our conversation settled on it being unique to Northwest Indiana and yes, something experienced in our travels.

Our server was Anthony. Anthony was a true professional, he knew the restaurant, the food, and most importantly, he was not afraid to converse with the patrons. Whether it was making us feel comfortable, laughing at our silly jokes, or just making recommendations on everything from the new Malbec on hand, or patron's favorites, he was on! We took his recommendation for the wine, La Copa Malbec from the Mendoza region of Argentina his recommendation for food, Entree;Crispy Pork Shoulder,Pasta;Rigatoni with fennel sausage, tomato cream sauce. Because this is a family style restaurant, the food is serve in two sizes, either the Little Italy, or the Big Italy. We went with Anthony's recommendations and we were not disappointed. Choosing the two dishes in Little Italy sizes proved to be more than enough. In addition to the dishes chosen, we requested the red pepper bisque soup topped with goat cheese. I truly believe you can tell so much about a restaurant by the bread, the soup and the dessert. We did not have room for dessert, so I cannot vouch for a triple header on the basics, but, I can guarantee that the hearty bread served with herb infused olive oil is a hit! I can also attest to the fabulous homemade soup.

All of the ingredients are prepared on site. This is the chef-owner's guarantee that we are getting his best. Along with the entree came a dark leafy green salad, with grape tomatoes, arugula and the lemon vinaigrette dressing is a must. A house specialty! Also, with every entree patrons are served a generous portion of bakes ziti, with the house tomato sauce.

"Okay, so LaLuna, how was the food?" I am so glad you asked! It was exceptionally good. The pork was perfect. Prepared over two days to ensure the best quality possible. The pork shoulder is slow cooked in chicken stock, (all prepared on the premises) celery, onions and carrots and cooked to a reduction. Then refrigerated over night, the fat is removed from the pork reduction. Prior to serving the pork shoulder is rubbed with a blend of spices, roasted to a crispy edge and served with portobello mushrooms, carrots and reduction. The ziti was better than most tomato sauce based dishes. I am very particular and rarely find a sauce that sings. This sauce came pretty close, but, the rigatoni, oh mama mia! First of all, the pasta was cooked perfectly. The sauce for the rigatoni was half Alfredo and half tomato. That happens to be one of my favorites. Often times Alfredo sauces let me down. Chef Andrew's Alfredo did not let me down. There was a zing, a garlic edge, pure cream, and butter. The fennel sausage added the right level of sweet herb (not to be confused with the herb mentioned in the beginning of this blog) and fresh peas. The peas lent the perfect balance to the many exciting tastes. Just enough green to keep it light. Both Steve and I felt that the rigatoni sauce was the perfect adornment to the pork dish.

Little Italy, Dyer, Serves it up Big, and receives 2 forks up! We will be going back and encourage you to make this one of your favorites! 1155 JOLIET ST. DYER, IN 46311 219-865-3040 DYERSLITTLEITALY@YAHOO.COM

Alambre Is Served Up Right at El Salto, Chesterton

El Salto in Chesterton has done it with style. Thanks to Lupita's food suggestion, Steve and I enjoyed a wonderful dish tonight called, ¨Alambre.¨ Alambre is a traditional dish originating from Mexico and is especially popular in Mexico City and Oaxaca. It is a blend of tender strips of steak, pablano peppers, onions, tomatoes, queso enchilado and melted cheese. Delish!

Along with their delicious dishes are their specialty drinks, which are frequently on special. As you can see in the picture, the 27oz, Margarita made with Petron is a special treat. Like many Mexican restaurants, guests are greeted with fresh tortilla chips, served with homemade salsa, muy delicioso is the best way to describe El Salto's fresh salsa served up in a decanter guaranteeing that you pour out as needed. It is wonderful served this way as it allows you the freedom to pour the salsa on the chips and on your freshly served entree.

If you are driving East on 80/94 from Chicago-land make sure you get off at the Valparaiso/Chesterton exit, and stop in for a very special treat.

757 Indian Boundary Rd. Chesterton, IN 46304 Phone: 219-395-9890

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Hell’s Kitchen Art Festival with Founder Mike Felber, Guest Musician, William Rottman

It is gonna be a Hell of a good time! If you cannot make it to Hell's Kitchen May 16th to the 18th for an amazing nonstop party, then listen in to the plans by CEO Mike Felber and check out the organization line.
6th Annual Hell’s Kitchen Art Festival with Founder Mike Felber 05/01 by ArtSees Diner Radio | Entertainment Podcasts

Also take a spell and listen to music by William Rottman one of NYC's Favorites. Special thanks to Douglas C. Rapier of BoPoMoFo, for the closing Blues tune.

Meal Sharing, Chicago's Own!

Meal Sharing A Global Exchange 02/10 by ArtSees Diner Radio | Entertainment Podcasts

Mick's Caribe Beans, ArtSees Diner Radio Newest Affiliate Sponsor!

The video says it all! Stop in Tuesday night to ArtSees Diner Radio during Brother Doug's Blues Hour and be the first caller and win a Carib Bean T-Shirt and qualify for other prizes.

This Is What I Do

An ArtSees Productions, Mary E. LaLuna Creator/Executive Producer, contact at artseesdiner@gmail.com