September 22nd, 2014

Craig Baker

Q: What all do you do?

A: I am the chef/owner of the Local Eatery and Pub and a partner at Plow and Anchor and Bent Rail Brewery.

 

Q: Have you always lived/worked in Indiana? If not, where were you before? What made you come (or return) to Indiana?

A: I moved to Indy eight years ago from Portland, Oregon.  Our move was motivated on getting closer to family.  I had come several times to work with my friend Tyler Herald and after meeting several people in the farm to table movement it felt like a good fit.  The last eight years have been enjoyable meeting passionate folks in both the hospitality and farm communities.

 

Q: We are featuring melons this month as a our #INSeason ingredient. Do you have a specific source for melons?

A: Annabelle’s Garden, which distributes a variety of melons from Adrians Orchard and the Vallonia area.

 

Q: What are some of your favorite applications for melon? Do you have any recipes you can share?

B: I love just to eat a bowl of melon with lime, honey and a touch of chili.  It is also interesting to use herbs, acids, different sugars or salted products to show the versitility of the melons.  We have used a little curry along with melon, cucumber and basil to make a faux pasta dish with seared fish.  It is delicous in the late summer.

When you are up north in Carmel or Westfield, don’t forget to visit The Local Eatery and Pub, and we’re hearing great things about Craig’s new downtown Indianapolis venture Plow and Anchor.