Come out to Etc for the Home for an Awesome event!

We will be hosting a series of events with Chef Daniel Orr from FARMbloomington beginning with a sweet demo Friday 6/7 11am-2pm of his dishes shown on the Cooking Channel.

Come learn some great cooking ideas from Bloomington’s own celebrity Chef.

See you soon,

Chef Dave



Check out this great article from…

Food Fare

Cooking Channel to feature Chef Daniel Orr and Bloomington sites on ‘America’s Best Bites’

By Cindy
June 5, 2013

From time to time, our fair city receives well-deserved publicity, mostly in the form of inclusion on various “Best Cities to.” lists. Bloomington has been touted as a great place to retire, go to school and enjoy the arts and outdoors. The city is about to get another boost, this one involving food.

At 4:30 p.m. Saturday, the Cooking Channel will air an episode of its new series “America’s Best Bites.” The show is a blend of food and travel, with each episode highlighting one chef, as well as the town in which the chef cooks. Saturday’s stars are chef Daniel Orr, owner of FARMbloomington, and the city of Bloomington.

I watched the Madison, Wis., episode last week, and in addition to lots of glam photos of delicious-looking food and diners enjoying it, there were lovely shots of the campus and the town, as well as conversations with local residents.

The format for all of the episodes is the same: photos of the three dishes prepared by the chef, including the cooking process, interviews with diners about the food, and interviews with the chef and people who know the chef. There is an emphasis on getting to know what makes the chefs tick. In the words of host, Natalie Forte, “We’re not only checking out restaurants, but we are learning about who these people are, and why they do what they do.”

“America’s Best Bites” focuses mainly on chefs in the Midwest, a part of the country that is frequently ignored by other cooking/travel shows in favor of the coasts. The Midwest is a huge area, and I was curious how the producers chose the 13 chefs for the first season’s episodes. Natalie explained that they “did a lot of research and connected with locals and restaurant industry experts (writers, chefs and restaurateurs) to narrow down the field and find hidden gems in each city.”

The show’s producers continue to look for “passionate chefs doing something different — trying new things or using unusual ingredients.” (If you have a recommendation for future episodes, tweet @cookingchanneltv with the hashtag #americasbestbites.)

I also asked how the recipes were chosen, and was told that the producers picked three dishes from a menu presented by the chef, looking for recipes with interesting stories behind them. Consideration was also given to home cooks, with the goal of introducing them to something new. (The recipes, which are on the show’s Web page, are rated by ease of preparation. Most of them look to be within the grasp of a competent home cook.)

For this episode, the producers chose Indiana Puttanesca Pizza; Kolb Homestead Radish Salad with Chili Vinegar, Onion Oil and Poppy Seeds; and Hoosier Sweet Biscuits & Gravy.

Even if you’re not a regular viewer of cooking shows, you should tune in this Saturday for a look at our town and one of our great chefs through the lens of an outsider’s camera. I’m eager to see how we appear to the wider world.

Local residents have a special opportunity that is not available to other viewers of Saturday’s show: This Friday, June 7, at 11 a.m., Orr will demo all three of the dishes featured in his episode of “America’s Best Bites.” The demo will take place in etc. for the home’s demonstration kitchen.

Mark your calendar, and grab a seat in front of your TV screen on Saturday for another perspective on some of the things that make our town a great place to live (and eat).

NOTE: etc. for the home is at 3333 S. Walnut St. (across from the National Guard Armory).

Cindy Bradley can be reached at 


Hoosier Sweet Biscuits and Gravy


Sweet Seasons Spice Blend

2 teaspoons coriander seeds

2 teaspoons fennel seeds

1 teaspoon ginger powder

1/2 teaspoon annatto seed

1/2 teaspoon pomegranate powder

1/4 teaspoon freshly ground nutmeg

2 bay leaves

2 cloves

2 star anise

1 stick cinnamon

1 mace


2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon sugar, plus extra for sprinkling

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup unsalted butter, cut into pea-size pieces, well chilled

3/4 to 1 cup buttermilk


1 cup whipping cream

1/4 cup sugar

1 cup sour cream

2 teaspoons grated lemon zest

1 teaspoon powdered vanilla

1 pinch salt

Creme Anglaise

2 vanilla beans

1 cup sugar

2 to 3 turns fresh white pepper

1 pinch salt

2 cups whole milk

6 egg yolks

1 1/3 cups heavy cream

1 pound sage sausage, crumbled

1/2 cup local maple syrup, such as Burton’s

Your favorite ice cream

Fresh sage, for garnish

For the spice blend: Grind the coriander seeds, fennel seeds, ginger powder, annatto seeds, pomegranate powder, nutmeg, bay leaves, cloves, star anise, cinnamon and mace in a spice grinder until finely ground. Store in an airtight container in a cool, dark place.

For the biscuits: Preheat the oven to 400 degrees. Sift together the flour, 1 teaspoon of the spice blend, the baking powder, sugar, salt and baking soda into a stainless-steel bowl and chill in the freezer until cold. Cut the butter into the flour mixture using a dough cutter, large fork or in the bowl of a food processor, being careful not to overwork the dough. The butter should remain visible in the dough.

Pour the mixture out onto the counter and make a well in the middle. Pour three-quarters of the buttermilk into the well and quickly incorporate it. Add more liquid if needed until the dough holds its shape.

Press out 3/4-inch thick and cut into desired shapes. Bake for 10 minutes, reduce the heat to 350 degrees, and then bake until golden brown and light to the touch.

For the foam: Whip the cream and sugar to firm peaks, and then fold in the sour cream, lemon zest, powdered vanilla and salt. Refrigerate until ready to use.

For the creme anglaise: Scrape the vanilla beans well and place the seeds, pods, 1/2 cup sugar, the white pepper and salt in a pot with the milk. Bring to a boil, and then remove from the heat. Let infuse for 10 to 15 minutes. Beat the yolks with the remaining sugar. Bring the milk back to a simmer. Add a ladle of milk to the yolks, whisk, and then pour into the milk. Cook, stirring, until the mixture is thick enough to coat a spoon.

Remove from the heat and pour in the cream to stop the cooking. Pour through a fine mesh sieve, pressing against the solids to get as much liquid through as possible. Pour into a bowl set over ice water to chill.

For assembly: Cook the sausage in a pan until the fat has been rendered out. Add the syrup and cook until thick and absorbed.

Cut each biscuit in half horizontally. Top with a scoop of ice cream, drizzle with creme anglaise and sprinkle with the sausage. Spoon on some foam and top with remaining biscuit halves. Garnish with sage.

NOTE: If you do not have a spice blender, a coffee grinder works fine for the spice blend. Grate the chilled butter on a box grater just before needed to get it into small pieces. You may substitute milk with a little vinegar mixed in for buttermilk.

Total time: 2 hours, 25 minutes; prep: 1 hour, 10 minutes.

Yield: six. servings.


Kolb Holmstead Radish Salad with Chili Vinegar, Onion Oil, and Poppy Seeds


For chili vinegar

1 cup white vinegar

1/4 cup cane sugar

2 teaspoons salt

10 to 15 Thai bird chiles

10 black peppercorns

2 to 3 sprigs fresh thyme

1 bay leaf

1 piece star anise

1/4 cup extra-virgin olive oil

3 tablespoons honey

3 tablespoons fresh lemon juice

1 1/2 teaspoons toasted onion/garlic oil (this is very strong, so use carefully)

1 teaspoon fresh minced ginger

1 cup sliced red radishes

1 large daikon radish, peeled and thinly sliced into matchsticks

1/2 carrot, peeled and sliced into thin matchsticks

1/2 cucumber, sliced into thin matchsticks

1/4 red bell pepper, thinly sliced

1 cup celery leaves, left whole and fluffy

1/2 cup fresh Italian parsley leaves, very coarsely chopped

Kosher salt and freshly ground black pepper

1 tablespoon poppy seeds, for garnish

For the chili vinegar: Bring the vinegar to a boil in a saucepan and add the sugar, salt, chiles, peppercorns, thyme, bay leaf and star anise. Stir to incorporate and quickly remove from the stove. Cool to room temperature, pour into a sterilized jar and store in the fridge.

Whisk together the olive oil, honey, lemon juice, onion/garlic oil, ginger and 1 tablespoon of the chili vinegar in a bowl. Toss the radishes, daikon, carrots, cucumbers and bell peppers in the vinaigrette with the celery leaves and parsley. Season with salt and black pepper and top with the poppy seeds.

NOTE: Using this vinegar is a great way to add a punch to any dish. Try it in sauces, vinaigrettes, marinades or wet-rubs. If you are afraid of heat, you can use a few sweet banana pepper rings in place of the Thai bird chiles. You can also make chili vinegar with other peppers from the garden including serrano, jalapenos, and even the chile from hell, the Scotch bonnet.

Total time: 2 hours, 50 minutes; prep time, 45 minutes.

Yield: Six to eight servings.

Indiana Puttanesca Pizza


Mediterranean Spice Blend

2 tablespoons dried rosemary

1 tablespoon dried lavender flowers

2 tablespoons dried basil

4 tablespoons dried chervil

2 tablespoons dried oregano

2 tablespoons dried savory

2 tablespoons dried minced shallots

2 tablespoons dried tarragon

2 tablespoons dried thyme

1 tablespoon dried and minced garlic


1 cup warm water

1 tablespoon sugar

1/4 ounce dry yeast

1 cup cake flour

1 tablespoon sea salt

2 tablespoons extra-virgin olive oil, plus more for oiling bowl


2 tablespoons olive oil

2 cloves garlic

1 Spanish onion

1/2 mild red chile

1 (28 ounces) can organic tomatoes

2 tablespoons tomato paste

1 fresh bay leaf

1 branch thyme

1 branch rosemary

1 branch basil

salt and pepper to taste

Pizza Toppings

8 ounces sausage, such as Fiedler Farm

1/4 cup diced carrots

1/4 cup diced onions

1/4 cup diced bell peppers

1 tablespoon olive oil, plus more for brushing

Salt and freshly ground black pepper

4 ounces fresh goat cheese, such as Capriole Farms

Fresh basil leaves

5 ounces grilled local chicken

1/2 tablespoon capers

8 pitted black olives, roughly chopped

3 grape tomatoes, cut in half horizontally

1 tablespoon grated Parmesan


For the Mediterranean spice blend: Break up the rosemary and lavender flowers with a mortar and pestle. Mix together with the basil, chervil, oregano, savory, shallots, tarragon, thyme and garlic. Store in an airtight container in a cool, dark place.

For the dough: Combine the warm water, sugar and the yeast and let sit until foamy, five minutes. Mix the cake flour and sea salt in the bowl of a mixer with a dough hook, then add the foamy mixture and 2 tablespoons of olive oil. Knead on low speed for 10 minutes, and then transfer to an oiled bowl and cover. Leave at room temperature for two hours. Divide into smaller balls. Let rise again, covered, for one hour.

For the sauce: Lightly color the garlic in the olive oil and add onions and pepper. Sweat until tender and add the tomatoes and paste. Simmer for 8-10 minutes; then add the herbs. Cook gently for an additional 8-10 minutes and remove herbs. Puree and pass through a fine strainer. Adjust seasoning with salt and pepper.

Set aside 1/4 cup for the pizza, and use or freeze the rest for another recipe.

For the pizza: Place a pizza stone on the bottom shelf of the oven and preheat to 375 degrees. Fry the sausage over medium heat until browned. Toss together the carrots, onions, bell peppers, olive and some salt and black pepper. Place on a baking sheet and roast for 10 minutes.

Turn the oven to 450 to 500 degrees. Roll out the pizza dough and brush with olive oil. Spoon over the reserved sauce and top with the goat cheese and basil leaves (put under the other ingredients or they will discolor and dry out). Finish with the chicken, capers, olives, tomatoes and Parmesan. Bake the pizza on the pizza stone until the crust is browned or lightly charred on the edges and crisp throughout, 10 to 15 minutes.

Cook notes: This sauce can be used for pastas, more pizza and anything else.

Total time: 4 hours, 55 minutes; prep time: 1 hour, 25 minutes.

Yield: 1 pizz

Indiana Puttanesca Pizza is one of the dishes Chef Daniel Orr will share on a June 8 segment of “America’s Best Bites.” Jeremy Hogan | Herald-Times

Kolb Homestead Radish Salad with Chili Vinegar, Onion Oil and Poppy Seeds Jeremy Hogan | Herald-Times

Hoosier Sweet Biscuits & Gravy is a specialty dish that FARMbloomington’s Chef Daniel Orr shares during a June 8 segment of the Cooking Channel’s “America’s Best Bites.” Jeremy Hogan | Herald-Times

Copyright: 2013