Traders Point Creamery is a picturesque farm-based restaurant and creamery in Indiana that offers a true local foods experience.



"Our Farm is located on the northwest side of Indianapolis and consists of 180 acres. Here we rotational graze our herd and produce hay for the winter. We strongly believe that cows raised on a 100% grass-fed diet and are free to roam in the pasture, produce one of the most healthful, nutritionally complete foods known to man: milk. Our Brown Swiss breed produces milk that is ideally suited in protein and fat levels for the dairy products we produce. Our animals never receive any grain or corn, our herd’s diet consists entirely of pasture grasses designed specifically for maximum health and sustainability. The milk from these grass-fed cows is rich in nutrients, good fats and flavor. Our soils are well-nourished and rich from years of rotational grazing, no chemical pesticides, herbicides, or fertilizers are allowed under our organic certification, and our animals are not allowed to receive hormones or antibiotics. We embrace a holistic view of farming, and work hard to maintain an integrated, self-supporting system that connects our animals, their waste products, and the soil," reads the website.



The restaurant has a barn loft motif with an incredible view of giant, illuminated cheese wheels from the creamery.



"At the Loft Restaurant, we believe that food has a story. As a farm-to-table restaurant with organic and sustainable sourcing, we follow our food from the pasture to the plate. Our Chefs featured dishes rotate with seasonal changes, bringing diversity and a unique sense of place to the menus. The seasonal menus can be paired with our selection of wines, beers, and cocktails. When you enjoy our dinner, lunch, or brunch, you also become part of the journey from our farm to your table," according to the website.



The restaurant utilizes products from the farm and creamery in their menu - from cheeses and milk to ice cream and eggnog.



I opted for their cheese board, which consisted of Traders Point Creamery Cheeses / fig jam / mustard / Wildflower Ridge honey / and bread.



This was delicious. They make a number of cheeses, and we were able to sample several - from hard and salty to creamy and funky. I like both and everything inbetween. The spreads and crackers allowed us to mix and match to our hearts' content. A little sweet, a little funk. A lot delicious.



Here are some of those cheeses:



FLEUR DE LA TERRE
Our award-winning Fleur de la Terre is our take on a classic, natural rind Gouda. The gentle aging of this raw cheese results in a creamy yet firm texture that carries hints of the sweet herbs and grasses that grow on the rich bottomland where our herd grazes. Mild and buttery with a sweet, clean finish. Crafted April to June. Aged 4-6 months.

BRICK STREET TOMME
Our full-fat version of tomme, a classic, semi-firm French raw cheese with a natural felted rind. Delightfully rustic with a semi hard texture and mottled rind, a buttery and delicate floral profile that will please any taste.Crafted from October to November. Aged 4-6 months.



RIVERBEND BLUE
An American style blue with notes of butter and pepper. This is a creamy and mild blue that any taste bud can enjoy. Crafted year round.

GENEVA
A raw, alpine-style cheese with a polished rind and well-balanced texture. Hints of hazelnut and floral notes accent its savory earthiness. Crafted from July to September. Aged 4-6 months.



SHEET'S CREET CHEDDAR
A raw, aged cheddar that is made with the traditional clothbound method dating back to the Middle Ages. Our unique process involves wrapping the wheels in cloth and rubbing them with organic lard. This method results in a more complex, sophisticated flavor with broad appeal and a textured rind once the cloth is removed. Crafted from November to March. Aged 6 months.

HILLSIDE BLOOM
A soft, mold-ripened cheese with a smooth and elegant texture that softens with age, blended notes of butter and mushrooms. 8 oz. wheel is perfect for sharing. Aged 2-6 weeks.



RED BARN
A pleasant stinker, but don’t let the aroma dissuade you because beneath the washed rind is a creamy paste with floral flavors that reflect the current season. Developing savory intensity as it reaches maturity. Aged 2-6 weeks.

FROMAGE
A soft, creamy French-Style cheese used for spreading, or as a dip, or a base for a variety of dishes. A favorite by many, available in plain, herb and spicy.



COTTAGE CHEESE
This is old school cottage cheese, as in the kind that was made in cottages hundreds of years ago. We are keeping that tradition alive to give you cottage cheese as it was meant to be: tart cultured curds that are cut by hand and smothered in rich, creamy dressing.



And, I couldn't go without some of their award-winning ice cream.



"Made with our organic, 100% grass-fed cream and simple, organic ingredients. This ice cream is the most nutritious and delicious version of your favorite frozen sweet treat. Enjoy on the farm at our Dairy Bar, or at home with a pint (or more) from our Farm Store. We craft classic Vanilla, Chocolate, and Strawberry, as well as rotating seasonal flavors like Mint Chocolate Chip, Coffee Chocolate Chip, Salted Caramel, and more!" reads the website.



The toffee crumble sundae had vanilla ice cream / Litterally Divine almond toffee crumbles / chocolate sauce / and caramel sauce. It tasted as good as it sounds.



Grade: A

February 28 - Celebrating the Seasons, Winter Edition
Chef Mike Bowe of the Red Yeti is the guest chef. $85 per person, included food, service, and non-alcoholic beverages.
This was an incredible specialty dinner that delivered flavor in every course. The menu consisted of five courses. Here they are from first to last: Sweet Potato Bisque, Spice Roasted Hazelnuts, Charcoal Creme Fraiche, Brown Butter, House Cracker Cornbread Pudding, Shaffer Farm beef Brisket, Kentucky Sorghum Glaze, Smoke Pepper Popped Sorghum, Micro Buckwheat Braised Stonecross Farm Bacon, Weisenberger Mills Grits, Herbed Capriole Farm Goat Cheese, Tomato Jam, Charred Onion Red Frazier Farm Bison Meatloaf, Cauliflower Silk, Bourbon Barrel Red Eye Gravy, Roasted Root Vegetables Apple Butter Cake, Whipped Greek Yogurt, Smoked Wildfower Honey, Granola

So delicious. Will you be attending any specialty dinner at J.Q. Dickinson this season?

For my last evening in Colorado, I wanted to go out with a bang. That led me to Frasca in Boulder, a Michelin-starred and James Beard Foundation Award winning restaurant.



"This sleek restaurant is set in the heart of downtown Boulder on a charming street lined with shops and restaurants. All are treated as special guests here, where the cooking is Italian, but in a hyper-specific way: it's the food of the northeast Italian region of Friuli Venezia Giulia. You'll find pasta and seafood on the prix fixe and tasting menus, but Slavic and Alpine elements also appear. Focused and distinct, the menu might showcase a lesser known part of Italy, but the ingredients are clearly Coloradan. The plates are beguiling with a minimal, straightforward approach, as in cjalson, half-moon fresh spinach pasta pockets filled with an English pea and potato purée. Save room for dessert, like the beautifully arranged goat cheese semifreddo," reads the Michelin website.



The quattro piatti menu is a fixed price ($140) menu consisting of four courses. In each course, there are a few options to choose from.



I started with a delicious hunk of bread that had some slight funky, cheesy flavors and a full-fat butter that was warmed.



Next up is a small amuse-bouche from the chef; a palate awakener of fresh greens and petals.



Antipasti - Fiori di zucca: squash blossom, ricotta, zucchini



Primi - Chitarra: squid ink, clam, sepia, spring onion, caper, cherry tomato



Secondi - Terre e mare: halibut, chanterelle, polenta, corn, shellfish brodo, summer truffle



Dolci - STRATI DI TONKA, guava eolivello Spinoso: tonka parfait, guava sorbet, buckthorn, vanilla gelato, semolina

Every single course here was a home run. From bright and fresh flavors to salty, indulgent pastas and umami-rich truffle with more umami foam. Delightful.

Grade: A

Annette is a scratch-to-table modern American restaurant just outside of Denver, Colorado, in Stanley Marketplace. Stanley Marketplace is a community of 50+ independently owned Colorado businesses that offer a place for to eat, drink, shop, exercise, play, work and more.



The space has some modern flair and is pretty slick. It's not a comfy-cozy atmosphere; it's refined.

I recently listened to a podcast about how restaurants psychologically influence diners to eat quickly or slowly depending on how cozy the seats are and how fast the music is. That resonated with me a bit here.



Chef-Owner Caroline Glover is a 2019 Food and Wine Best New Chef and was awarded the title of 2022 James Beard Best Chef in the Mountain Region.



The menu features seasonal items from local producers, as well as some new spins on classic items. I ordered the pork tonnato with tuna, capers, red onion and parsley. I learned that tonnato is a room-temperature, creamy, mayonnaise-like sauce flavored with tuna. It was interesting, and I'm glad I tried it. But I think I'll pass next time.



I did, however, love the fried and stuffed squash blossoms. There's a bit of whimsy when eating these because it's like a delicious flower, stuffed with a cheesy mixture and deep-fried. Yum. For my main entrée, I devoured the housemade cavatelli with sausage, confit tomatoes, and Parmesan. The chew of the fresh pasta in the simple toppings are the definition of comfort food for me.



Grade: A

Blissful Bites is a bakery that sells goods at local markets and events. I was lucky enough to catch them recently in Charleston and had to nab some sweets. I devoured a vanilla flavored cake pop as I walked through holiday lights. I tend to like mine a bit more moist, in this one was more on the dryer cake side. Still fun and whimsical.

Grade: B

The 18th annual Heart & Soul Dip Dinner was held today at the East End Resource Center, and I attended for the first time ever. “A dip dinner is simply an event where attendees purchase tickets for $1 each. They use the tickets to purchase a ‘dip’ or serving-spoon portion of a side dish. Entrees and desserts range from two to four tickets, side dishes are one or two tickets and beverages are available for one ticket. It is very similar to the Taste of Charleston, only with good ol’ home-cooked soul foods made with lots of love," according to the Charleston Gazette-Mail. The dinner sees dishes from local churches, restaurants, sororities, and individuals who donate their specialty dishes in a competition to see who has the best bite. The money raised goes toward programming at the center. I bought $15 worth of tickets and got a to-go box to fill up with "dips" to take home. I do wish there was a menu available with the allotted tickets required so I could strategically plan. Instead, I started at one end and made my way around the room nabbing up whatever looked good at the moment. I started with chicken à la king with pastry from Carver Career Center. It's like an elevated pot pie and was a nice balance of homestyle taken up a notch. Next up for me was a potsticker with chili sauce and some curry over rice from Chow Thai. Both were just as good as you'd get in the restaurant, including a bit of heat from the curry. As I moved around the room, I saw some folks packing up as they ran out of items just 30 minutes into the event. I also saw some restaurants like Soho's and Johnnie's sharing some of their classic dishes. I ended up with a Mexican cornbread, which was OK, and kibbeh, which was unique, before finding the back table filled with different pastas. That's my happy place. Rigatoni, macaroni and cheese, and my favorite of the day, sausage and greens bowtie pasta, filled out the remainder of my plate. I had them piling scoops on top of other scoops. But that sausage pasta had a little bit of a kick and it was creamy and earthy, and I'm going to have to try to re-create it at home. Did you attend? If so, what were your favorite items?