The World Food Championships (WFC) is one of the largest culinary competitions in the world, often called the “Ultimate Food Fight.” It brings together home cooks, professional chefs, and competition teams from around the globe to compete in various categories like Bacon, Burger, Barbecue, Dessert, Sandwich, Seafood, Soup, Steak and more. Winners in each category earn cash prizes and the chance to compete for the title of World Food Champion — along with a $100,000 grand prize. Competitors qualify through “Golden Tickets," earned by winning sanctioned local or regional contests, or through special partner events and online recipe contests. The WFC uses a unique EAT™ Methodology (Execution, Appearance, and Taste) to judge entries, ensuring consistent, fair scoring across all dishes. So, I took a course to learn to become a judge. The event is open to the public, and spectators can watch the live cooking action, attend tastings, demos, and food-focused experiences. Judging is based on - Execution (how well it was cooked/prepared), Appearance (presentation and visual appeal) and Taste (flavor balance and overall deliciousness). As part of my course, I enjoyed two samples: turkey bolognese with polenta and roasted turkey with ubi mash.

"At Love Handle, diners know to expect the unexpected. The menu at this no-frills mom-and-pop Indy sandwich shop explores uncommon ingredients in fantastic pairings. Tendons, tongue, belly and heart are all fair game for Chef Chris Benedyk, who has spent a large part of his career transforming these overlooked cuts of meat into sophisticated creations," reads the Food Network blurb that convinced me to check out this breakfast/brunch spot in Indianapolis.



It's almost like a dive bar, but with trendy menu items. Decor is inspired by the local antique shop with a special focus on vintage beer signs. And, there was a movie playing on the projector screen the whole time we were there.



There are some unique specials on the chalkboard wall, but the standard menu features breakfast sandwiches, grits, burritos, soup and the "house sando."



The house sando comes with choice of protein: pork belly, shrimp, fried chicken, fried fish or brisket.



I opted for the pork belly. It comes with a house remoulade and house slaw.



I enjoyed the sandwich overall. The pork belly was thickkkk and I happen to get a good bit more of the fatty pieces than any actual meat. So, it was a bit offputting to bite through that much fat. That porky, smoky flavor was great paired with that house, run a lot, and a little bit of crunch from slaw.



Grade: B

Craft milkshakes with handmade ice cream and dessert dishes - like ice cream nachos - are the name of the game at Gordon's Milkshake Bar.



They offer a number of gourmet milkshakes, like:

The Chocolatier
Chocolate shake with bromnies, hot fudge, and chocolate chips, topped with whipped cream and our signature chocolate flakes.

Birthday Cake
Cake shake with rainbow sprinkles, topped with whipped cream and our signature chocolate flakes.

Salted Caramel
Caramel shake with a hint of sea salt, topped with whipped cream and our salted caramel.

Peanut Butter Brownie
Peanut butter shake with brownies and hot fudge topped with whipped cream and caramel.

Chocolate Dipped Stramberry
Strawberry shake with hot fudge and chocolate chips topped with whipped cream and a fresh dipped strawberry.

Midnight Cookies & Cream
Chocolate shake with crushed cookies & cream and hot fudge, topped with whipped cream and our signature chocolate flakes.



Of course, I went for the salted caramel shake. Caramel and caramel and caramel. And, it's all so silky smooth. it almost made me wish for a little bit of a crunch texture so it wasn't all smooth. Though, that can present some challenges with a straw but, I think maybe some brittle or chips or toffee would make me appreciate the difference more.



Grade: B

My friend Kayla and I visited Café Patachou for breakfast recently. "Founded in 1989 by six-time James Beard Foundation semifinalist Martha Hoover, Cafe Patachou is an award-winning restaurant offering a world class breakfast and lunch experience," according to the website.



The light, airy dining space was like an adult student union, with coffees, breakfast items, and friendly chatter bouncing around the walls.



The menu features all day breakfast, which, of course, includes eggs, french toast and avocado toast.



I ordered: "SMOKED SALMON BAGEL - Sustainable Ora King smoked salmon, cream cheese, dill, red onions, capers on an open face bagel. Served with microgreen salad: cherry tomatoes, carrot, red onions, EVOO, and salt."



This bagel was stacked high and came with ample components for me to build it to my liking. I especially liked the pile of capers, because I love adding a little extra briny-ness to my sandwich. Fresh and flavorful, this bagel was delish.



I added a side of fresh fruit, which is key to adding a balance of sweetness to the meal. It offers a reprieve from the fattiness in the sandwich.



Overall, a nice space with some tasty food that I would certainly not hesitate to visit again.



Grade: A

St. Elmo Steak House is the oldest steak house in Indiana and known worldwide for being one of the best, too - with numerous awards like a James Beard Classics to their name.



"Founded by Joe Stahr, the restaurant was named after the patron saint of sailors, St. Elmo. Starting out with a beautiful tiger-oak back-bar purchased in Chicago, the restaurant was simply a small tavern with a basic menu. Through the years, its classic turn-of-the-century Chicago saloon decor has changed very little, beyond the inevitable expansions," according to the website.



The old-school steakhouse is dimly lit and classic. White table cloths, red table lamps, cloth napkins, and wooden board & batten on the walls. It's a vibe.



And, while they're of course known for their steaks (which they serve with navy bean soup or tomato juice), the steak house may be best known for its "world famous" shrimp cocktail with its spicy signature sauce.



The shrimp cocktail is only four shrimp mixed with the cocktail sauce in an iced vessel. I was very thankful for that ice cold temperature, because as soon as I had a giant dollop of the cocktail sauce on a bite of shrimp, my entire sinus cavity warmed up. Horseradish is a special kind of heat that you feel on the backend, whereas many hot pepper flavors light up your tongue. I actually prefer the horseradish sting.



My eyes welled up with tears on a few different bites, but I kept coming back for more because the flavor was delicious. I even ended up using some of the cocktail sauce to go with the bread basket I was snacking on.



The bread was quite tasty in its own right, with a cheese cracker, soft white bread, and a ramekin of butter that I slathered all over each bite.



I finished with a spinach salad: Oranges, candied walnuts, Indiana goat cheese locally sourced from Caprini Creamery, crispy fried onions, Dijon-bacon vinaigrette. Light, with bold flavors made for the perfect palate cleanser.



Grade: A