Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
The James Beard Foundation's 2012 Restaurant and Chef Awards semifinalists were announced last week, and three Indiana chefs are on the list.
Tastes prepared by local chefs will be available for $1, $2 and $3, and students can buy vegetables and meet area food producers at the mini-farmers market.
Christine Barbour acknowledges that eating slow food is more expensive than the fast, cheap, and easy alternative. But she says it's totally worth it.
For the fifth time, Chef Dave Tallent made the semifinal list for the James Beard Awards. For him, the nomination is a sign that he's on the right track.