EPISODE 2:
Ever wonder how chefs get pork so tender and juicy? In this episode of Paired, host Adam Grubb teams up with Chef Dean Sample and Jeanette Merritt, Director of Communications for Indiana Pork, to cook a standout pork dish, and share the tips that make all the difference. Along the way you’ll learn pro techniques for keeping pork loin juicy, and plenty of surprising kitchen tips and fun facts about pork. Jeanette also shares the philosophy behind Indiana Pork and the farmers who make it possible.
EPISODE 2:
In this episode, our first north of 465, we head to Freelands Restaurant in Carmel, where Chef Braedon Kellner and Tom Main are redefining what Northside dining looks like. From seasonal, producer-driven dishes to a menu that celebrates Indiana ingredients, Freelands is where craftsmanship meets community. Chef Braedon opens up about his philosophy on food, why he chose Carmel, and what’s next for this evolving concept.
Restaurants:
Things to do:
Miracle Pop-Up Bar Returns to Indy for 2026
The holiday pop-up bar Miracle is returning to Indianapolis at the Exchange on Mass Ave. From November 23, guests can enjoy creative cocktails in themed glasses.
A Cozy French Holiday Menu You Can Make Days Ahead
Rich cassoulet, a punchy fennel and olive salad, and a cloud-like French dessert, all made ahead for an easy holiday dinner.
RECIPE: One-Day Cassoulet
This hearty french staple is a bit of a project recipe for home cooks; recipe writer Reba Toloday has broken it out into easier steps to cook in advance or tackle all in one sitting- Perfect for giving the appearance of a 90-minute holiday dinner,…
