Who are you and what do you do?
I am not sure who I am or what I do and that’s how I like it. I end up doing whatever needs to be done in order for us to be the best we can be. This often means tying up loose ends. I think of myself as two things. First a coordinator that brings people, meat, service and processes together. Sometimes it’s fun, easy and rewarding and sometimes it’s the most difficult thing I’ve ever done. The second would be a student to parenting, butchering, charcuterie, business and management.
Have you always lived/worked in Indiana? If not, where were you before? What made you come (or return) to Indiana?
I was born and raised here however I have spent time learning and working in Rhode Island, St. John USVI, Chicago and Thailand. I came back to Indiana to be a part of the growth and improvement in our food culture. I also just happen to love the city so that doesn’t hurt either.
From where do you source your persimmons? Do you prefer fuyu or hachiya persimmons, and why?
We source our persimmons from the American Persimmon Company in Freetown, IN. They primarily use the American Persimmon.
What are some of your favorite applications for persimmons? Any recipe you care to share?
We use persimmons in a number of ways both traditional and nontraditional. One of our favorite things that we are currently doing with persimmons is our South Cider Salame. For this salame we take goose, hard cider (South Cider from New Day), persimmon pulp (American Persimmon Company) and winter warming spices to make a fermented and dried hard salame. It is sharp, lean and sweet with flavors of winter, a slight gaminess and a fair amount of acidity. The cultures that we inoculate the salame with feed on the natural sugars of the persimmons to start the fermentation process.