Edible Michiana

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Edible Michiana

We are a quarterly magazine that promotes the local food movement in Indiana & Michigan. Edible Michiana values local, seasonal foods and culinary traditions.

We celebrate the family farmers who work tirelessly to bring us the freshest local produce and dedicate themselves to healthier and more sustainable methods of working with animals and the land. We savor the creations of our local chefs, food artisans and home cooks—individuals who continually innovate to excite us with the unique flavors of this region. We share the stories and triumphs of these

and other community leaders working to change the ways we eat in Michiana through their dedication to the highest quality, local seasonal foods. Through our printed publication, website, newsletter and events, we aim to connect consumers with these local growers, retailers, chefs, artisans and community leaders, enabling those relationships to grow and thrive in a mutually beneficial, healthful, and economically viable way. We are part of a growing national movement throughout this country encouraging people to eat more locally grown and locally produced foods. By eating locally, we help sustain the small family farms that grow these foods, we enjoy food that is fresher and healthier for us and we help reduce the cost to the environment of transporting foods over long distances.

12/31/2025

We've partnered with Green Stem to bring you another festive recipe!

With its deep ruby hue and smooth, warming finish, this Green Stem Pomegranate Manhattan feels like winter in a glass. The whiskey’s caramel notes meet the tartness of pomegranate, while sweet vermouth and Angostura bitters add spice and depth. Garnished with a Manhattan-flavored THC-infused gummy from Cannabis PM—a breakthrough formula for sleep—it’s a sophisticated yet soothing nightcap. Go with rye for a bit of spice, or bourbon if you like your Manhattan on the smoother side.

Green Stem Pomegranate Manhattan
Serves 1

2 ounces rye whiskey or bourbon
1 ounce sweet vermouth
1½ ounces pomegranate juice
2 dashes Angostura bitters
Orange peel, for garnish
Fresh pomegranate, for garnish
Cannabis PM Manhattan Gummies, for garnish

To a mixing glass or cocktail shaker, add the whiskey, sweet vermouth, pomegranate juice and Angostura bitters. Fill with ice and stir until well chilled, about 30 seconds. Strain into a chilled coup glass. Garnish with the orange peel, pomegranate wedge and Manhattan Gummy. Serve responsibly.

12/30/2025

"Andrew Teall didn’t wear his sommelier’s pin at first. It felt like showing off. But it wasn’t long before he got over that.

The pin is a badge of accomplishment for a difficult course of study. That depth of knowledge is exactly what’s so important about wearing it, but not for the wearer. “You wear it for the guest,” says Teall, who is the sommelier and general manager of Roselily in South Bend, Indiana.

When a guest sees that pin, they know any question they have about wine—or beer or cocktails or food—will be answered knowledgeably and expansively..."

- Mike Petrucelli

Read more in the feature titled, "Who, What, Where and Wine" - found in the latest issue of Edible Michiana or on our website here:

https://ediblemichiana.ediblecommunities.com/food-thought/andrew-teall-south-bend-sommelier/

Photo by Peter Ringenberg

12/24/2025

We've partnered with Miller Poultry to bring you a stunning recipe that's perfect for your Christmas dinner festivities!

This dish brings juicy, golden-brown Miller Poultry chicken thighs together with the brightness of fresh orange, the tart pop of cranberries and the warmth of maple syrup. Finished with a splash of red wine and fragrant rosemary, it looks impressive on the table but comes together easily. It’s perfect for holiday gatherings when you want something seasonal, beautiful and memorable without extra fuss. Serve it with your favorite grain or pasta to soak up the pan juices and make a complete, comforting meal.

Miller Poultry Baked Cranberry Orange Chicken
Serves 8

8 bone-in, skin-on chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
Garlic powder, to taste
2 tablespoons extra-virgin olive oil
4 large shallots, halved lengthwise
1 pound baby potatoes, quartered
3 large carrots, cut into ½-inch chunks
½ cup red wine (merlot, pinot noir or zinfandel)
½ cup chicken stock
¼ cup maple syrup
Zest and juice of 1 large orange
1 orange, sliced
1½ cups cranberries
3 sprigs rosemary, torn

Preheat the oven to 400°. Season the chicken thighs on both sides with the salt, pepper and garlic powder. In a large heavy-bottomed skillet, add the olive oil and heat over medium-high heat. Add half of the chicken thighs, skin side down, and sear until golden brown, about 3 to 4 minutes. Flip and repeat. Set aside and repeat with the remaining chicken. Add the shallots, potatoes and carrots to the hot pan. Season with salt, pepper and garlic powder and toss. Gently sauté the veggies for about 5 minutes. Remove veggies and set aside. Pour the wine into the hot skillet, scraping up any flavor left behind. Add the chicken stock, maple syrup, orange zest and orange juice. Whisk well. Remove the skillet from the heat.

In a large roasting pan (roughly 12 by 16 inches), spread out the veggies and chicken thighs evenly. Tuck the orange slices in between the chicken thighs. Add the cranberries and rosemary evenly over the top. Pour the juices from the skillet over everything. Bake for 30 to 35 minutes, or until the veggies are fork-tender and the chicken thighs are cooked through. Serve alongside the grain or pasta of your choice with the pan drippings poured over each serving.

12/22/2025

Born in 1988 in the Basque city of San Sebastián, Spain, this crustless cheesecake is celebrated for its caramelized top, custardy center and rustic parchment-lined edges. Baked at a high heat, it develops its dramatic burnt look while staying creamy and tender inside. Traditionally made with cream cheese, this version brings a tangy twist by blending in goat cheese; using cornstarch in place of flour keeps it naturally gluten-free. The balance of cheeses is flexible, letting you experiment with flavor at home. Served with a chilled glass of wine, it’s elegant yet approachable.

Find the recipe for our Basque Goat Cheese Cake in the newest issue of Edible Michiana or on our website here:

https://ediblemichiana.ediblecommunities.com/recipes/basque-goat-cheese-cake-recipe/

Recipe and Photos by: Ashley Swartzendruber

12/20/2025

Today, our team, in partnership with the Center for Healing & Hope in Goshen, distributed meals to over 200 families in need this holiday season. Maple City Market and The Chief Ice Cream each supported this project by providing additional food and dessert for families. The Center for Healing & Hope provides critical services for families in need of medical assistance or food insecurity.

You can learn more about their programs and how to support their work at https://chhclinics.org/.

Our thanks to community partners Wieland Designs, Everence Financial, Crew Seating, 8th Street Mennonite, Assembly Mennonite, and Robin & Marcus Ebright Zehr.

It's truly the effort and support of so many that made this holiday meal possible.

12/17/2025

This bake is the perfect marriage of two comfort food classics: British cauliflower cheese and our beloved mac & cheese. Tender florets and twirly cavatappi noodles are smothered in a luscious cheese sauce made with sharp cheddar, nutty gruyere, smoked gouda and creamy fontina. It’s the kind of dish that feels right at home on a weeknight table yet impressive enough for a holiday spread. You can mix and match cheeses to suit your taste—just be sure to balance bold, sharp varieties with milder, creamier ones.

This Cheesy Cauliflower and Cavatappi Bake is featured in the newest issue of Edible Michiana or you can find it on our website below.

Recipe and Photos by: Ashley Swartzendruber

https://ediblemichiana.ediblecommunities.com/recipes/cheesy-cauliflower-cavatappi-bake-recipe/

12/15/2025

"Down cellar steps worn smooth from nearly nine decades of use, Dan McCrery leads the way through a sprawling warren of rooms that are the essence of Tosi’s carefully curated drink menu. We start at a slide that carries cases of booze from the delivery area upstairs and segue into a large room lined with shelves filled with craft beers and spirits.

But McCrery saves the pièce de résistance for last, opening the door to one of only a few climate-controlled wine cellars in Southwest Michigan. Here is an oenophile’s delight—bin after bin of wines ranging from the affordable, Tabor Hill Demi-Sec for $21 per bottle, to the budget-busting (depending upon your budget) Opus One, priced at $500.

“That reminds me, I need to put in another order for Opus. We sold our last bottle the other night,” says McCrery, who co-owns Tosi’s Restaurant with his wife, Lori.

McCrery didn’t know much about wine when he started washing dishes in Tosi’s kitchen at age 16 but he’s learned a lot over the last 36 years he’s worked here, taking courses and attending tastings at high-end Chicago restaurants under the tutelage of sommeliers. He says he doesn’t have the palate of a sommelier but is good at listening to what his customers have to say."

- Jane Simon Ammeson

Read more about Tosi's Restaurant in the latest issue of Edible Michiana or on our website here:

https://ediblemichiana.ediblecommunities.com/eat/tosis-michigan-history/

12/12/2025

Need a cookie to add to your holiday lineup? These classic Italian cookies are sweet, pillowy and irresistibly soft. Ricotta, homemade or store-bought, gives the dough its signature tender texture. Bright notes of citrus in the dough and glaze give each bite a fresh, lively flavor—choose orange, lemon, lime or a combination of all three. One batch makes at least 4 dozen cookies, perfect for holiday trays, cookie exchanges or large gatherings. Decorate traditionally with rainbow sprinkles, or get creative with chopped nuts, citrus zest or shaved chocolate, and enjoy them year-round.

Find the recipe in the latest issue of Edible Michiana or on our website here:

https://ediblemichiana.ediblecommunities.com/eat/italian-ricotta-cookies-recipe/

Recipe and photos by: Ashley Swartzendruber

12/10/2025

Ricotta—meaning “recooked”—is appreciated for its delicate character and the resourcefulness of Italian cheesemakers, who coax out every last curd of cheese by reheating whey left over from making other varieties like mozzarella or pecorino. It’s a beloved staple in lasagna and desserts, but its mild flavor and cloudlike texture make it just as lovely spread on toast, folded into omelets and spooned over roasted fruit or warm soups. While traditional ricotta is made from reheated whey, this homemade version starts with simple, accessible ingredients and yields a more memorable result than most store-bought varieties. Use the freshest and highest quality milk you can find.

Find the recipe for our homemade ricotta in the latest issue of Edible Michiana or on our website here:

https://ediblemichiana.ediblecommunities.com/recipes/homemade-ricotta-cheese-recipe/

Recipe and photos by: Ashley Swartzendruber

12/08/2025

Food insecurity is on the rise in Michiana this holiday season. We’re happy to partner with Center for Healing & Hope, Maple City Market and The Chief Ice Cream to provide over 200 families in need with meals for Christmas on Saturday, December 20th from 9am to noon.

If you or someone you know can use extra support this holiday season, we encourage you to stop by the Center for Healing in Hope in Goshen and pick up a meal voucher.

We’ve also put together a food pantry guide, where you can donate financial or other resources this holiday season. Learn more at EdibleMichiana.com/foodpantries.

12/05/2025

There is something about cheese that feels right at home during the holidays—the way it melts into fondue pots, bonds to pasta noodles, softens beside a crackling fire or adds effortless sophistication next to a glass of wine amongst loved ones. It’s an ingredient we associate with comfort, yet its journey from pasture to plate is a remarkable process of transformation.

Cheese starts with the milk itself, which changes with the animals’ diet and season. Once milk is collected, cheesemakers add bacterial cultures—live microbes that slowly ferment milk sugars and develop flavor—along with rennet, an enzyme that causes proteins to coagulate and form curds. This method is used for most cheeses that are aged or develop complex flavors, such as Cheddar, Brie and blue cheeses. By contrast, quick curdling with vinegar or lemon juice can produce fresh, mild cheeses like ricotta, which do not require aging.

Every corner of the world has its own unique cheesemaking traditions; thousands of varieties exist and new experiments appear each year. Here in Michiana, local creameries produce a range of cheeses, from goat cheese and flavored cheese curds to smoked Gouda and aged Cheddar. They reflect Michiana’s seasonal pastures that give the milk its distinct character. Whether you experiment at home with baked dishes, craft a cheese board for holiday gatherings or pair local cheeses with regional wines and ciders, supporting small producers is a way of indulging in flavors that are unique to Michiana.

From soft and spreadable to firm and aged, every cheese has its own character—though many can blur the line between categories depending on the region, milk and maker.

Read more in the latest issue of Edible Michiana or here:
https://ediblemichiana.ediblecommunities.com/eat/cheese-recipes/

Article and photos by: Ashley Swartzendruber

12/03/2025

A letter from our editor:

Wine and cheese. Was there ever a greater combination?

In France, I got used to cheese being served at the end of a meal as a rich finish, rather than before the main course—when, so the logic goes, it may dull the appetite. There would be tongue-in-cheek flurries around the table of “Oh, just a little more wine to finish this cheese, just a bit more cheese to finish this wine … ” and so on, for hours.

So I was delighted with the recent launch of Brasserie 23 in Granger, Indiana, with its charming French bistro ambiance, classic dishes and creative wine program. It’s a little oasis of Frenchiness, unique to our area. Just a bit north in Stevensville, Michigan, Tosi’s is preserving another great wine culture, as they celebrate over 85 years of great Italian food and wine.

Among these venerable wine traditions, there is always room for the upstarts, the dreamers and the experimenters. While Southwest Michigan winemakers continue to evolve and refine, small enterprises pop up to find their place in the mix. Perry Vine, a family business in South Bend, Indiana, has attracted a following for their polished and flavorful mead, hard cider and wine.

The next generation of sommeliers, tested to the teeth on terroir and vintages, will be ready to guide us through the vines. Andrew Teall shares his journey up the levels of intense training; he has grown with and contributed to the success of Roselily in South Bend since its beginnings.

Fittingly for this wine-themed issue, our In Season ingredient is cheese—or, as Clifton Fadiman would have it, “milk’s leap toward immortality.” Try one of our original recipes, or just grab a chunk of your favorite cheese (soft and stinky for me, please) and enjoy your own bite of heaven.

—Lisa Barnett de Froberville

You can find our new Holiday 2025 Issue around the Michiana area today!

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701 S Main Street South Bend, IN
South Bend, IN
46601

Website

http://www.ediblemichiana.com/

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Edible Michiana values local, seasonal foods and culinary traditions. We celebrate the family farmers who work tirelessly to bring us the freshest local produce and dedicate themselves to healthier and more sustainable methods of working with animals and the land. We savor the creations of our local chefs, food artisans and home cooks—individuals who continually innovate to excite us with the unique flavors of this region. We share the stories and triumphs of these and other community leaders working to change the ways we eat in Michiana through their dedication to the highest quality, local seasonal foods. Through our printed publication, website, newsletter and events, we aim to connect consumers with these local growers, retailers, chefs, artisans and community leaders, enabling those relationships to grow and thrive in a mutually beneficial, healthful, and economically viable way. We are part of a growing national movement throughout this country encouraging people to eat more locally grown and locally produced foods. By eating locally, we help sustain the small family farms that grow these foods, we enjoy food that is fresher and healthier for us and we help reduce the cost to the environment of transporting foods over long distances.