Sam Brown Comes Home to His Culinary Beginnings

Second Helpings is pleased to announce the addition of Chef Sam Brown as Director of Culinary Job Training.
 

Chef Brown's hiring marks a homecoming of sorts  - Brown is both a 1999 graduate of the program (Class #9), and previously lead the program for four years. A graduate of the Cordon Bleu Culinary Arts Institue, Chef Brown brings more than ten years of culinary experience and leadership. Chef Brown has held Executive Chef positions at Aramark Food Services, Centerplate Dining Services in the RCA Dome, and is an adjunct professor at Ivy Tech Community College. The American Culinary Federation of Indianapolis awarded Brown "Chef of the Year" in 2001, a "President's Award" in 2005 and a "Chef Professionalism Award" in 2006. Chef Brown most recently led food service at Fairbanks Hospital.
 

"I am very grateful and excited to come home to Second Helpings, where I received my first success in the food service industry," Chef Brown says. "I'm excited by the opportunity to help train unemployed and displaced adults, which is desperately needed in our community right now. We're going to help a lot of people get jobs."

Second Helpings' Culinary Job Training program is a ten-week, intensive training program, educating unemployed and displaced adults in the culinary arts. After graduation, we help them launch meaningful careers in the culinary industry. Since 1998, we've graduated 429 students. Graduates of the program work in positions all around Indianapolis, including the Colts Complex, Hilton 120 West, Levy Restaurants in Conseco Fieldhouse, Bravo and Lucas Oil Stadium.

 "Sam brings a truly unique perspective to our culinary job training program,"  says Jennifer Vigran, Interim CEO of Second Helpings. "As a graduate of our program, he remains the strongest role model we could possibly offer our students. His experience as a chef, employer and a culinary instructor makes him the ideal candidate for Second Helpings at this time."
 

Welcome home, Chef Brown.
 

 

Chef with Big Heart Directs Action Every Day in Colts Dining Hall

Local chef DeWitt Jackson is thankful -- and not just at Thanksgiving.
 Jackson, executive chef for the Indianapolis Colts, said that after seven seasons with the team, he's still grateful for the Second Helpings program and resulting opportunity to serve up three meals a day to hungry NFL football players.
 "I just take care of them," Jackson said.
 It's a job that doesn't go unnoticed -- even by the front office.  Colts president Bill Polian said the team appreciates Jackson's daily efforts.  "DeWitt has served the club for years," said Polian, "and our players and staff value and appreciate his contributions."
 Taking care of the nutritional needs of elite NFL players is a long way from the dish room of a local hospital, where Jackson started his culinary career more than 15 years ago. He still marvels about where his work has taken him and hopes his experience will encourage others.
 "If it can happen for me," said Jackson, "it can happen for anybody."
 The 49-year-old Indianapolis native had always been interested in cooking -- in fact his father was a chef -- and his ambition and ability soon took him out of the dish room at Riley Hospital for Children to the position of cook's assistant and then onto the line as a grill cook.
But he was married with a family, and the position simply didn't pay enough, said Jackson, so he took a job outside the food industry.
"A job opportunity came along at Carrier," said Jackson. "I wasn't liking it very much, but it was paying the bills."
One night, Jackson recalled, he saw a TV commercial for Second Helpings, the local food rescue organization that also has a culinary training program for unemployed and underemployed adults.
"I said to my wife, 'I'm going there tomorrow,' " Jackson said. "I had a good job, but it wasn't the job I wanted."
To advance in the food industry, Jackson knew he needed training. He persuaded local chef Sam Brown, director of training at the time and a Second Helpings graduate himself, to let him into the program.
"I liked cooking, but I needed to have more confidence, to have the right foundation," Jackson said.
 Brown, who is now executive chef and director of nutritional services at Fairbanks Hospital, said he knew Jackson would succeed.  "It was apparent right from the beginning that he had the skills he needed to be successful," said Brown. "He just needed the opportunity."
 Jackson's experience offers the perfect example of what Second Helpings graduates can achieve, said Ben Shine, the organization's communications and development manager. "He's one of our big shining stars," he said.
After graduating from Second Helpings, Jackson was working at the former Adam's Mark hotel when a call came from the Colts.

Read the rest of Chef Jackson's story here.

Irvington Bakery Started With Just a Little Dough

Corey Rutland is a graduate of Second Helpings culinary Job Training Class #14.

Last fall, Corey Rutland and Tess Ireland started out with just $400 and a dream.

Now, they own the bustling Roll With It Bakery at 5539 E. Washington St., one of the latest additions to Irvington's up-and-coming streetscape.

Although the couple -- who met while working as chefs at the Indianapolis Marriott Downtown -- didn't have much money, Rutland tapped into an Individual Development Account program he learned about while earning his general educational development certificate at John H. Boner Community Center on the Near Eastside.

Under the program, the Boner Center agrees to a match of 3-to-1 for every dollar that individuals who can meet certain income guidelines invest toward their education, home or business ownership. The program is a joint venture of the Boner Center and Community Choice Federal Credit Union.

"We always wanted our own place," Rutland said. "(Tess) pushed me, and then everything just started falling into place."

Rutland put $400 into an IDA and walked away with $2,000, which the couple immediately invested in kitchen equipment.

After noticing a "for rent" sign at a Washington Street retail space, Rutland and Ireland approached the owners, who agreed to let them set up shop rent-free until Jan. 1. They signed the lease by October and were in business by December.

They've added lunch items to their bakery menu, hired three staff members, and watched their business grow to 70 or 80 customers per day.

Amandula Henry, director of the Irvington Development Organization, said Roll With It is one of the more successful storefronts to enter the Irvington business district.

"They're finally starting to pay themselves, which is really nice for a small business, because it's almost unheard of in the food-service industry," she said.

Read the complete story here.

Congratulations to Class 60!!

Congratulations to Class #60 of the Second Helpings Culinary Job Training Program who graduated on Friday, October 01, 2010.

Pictured above (Front row, left to right): Vincent R. Layne, Andrea M. Moore, Lorraine Stout (Case Manager), Jennifer Elizabeth Lloyd, Kevin Keith Chapman, (Back row, left to right): Chef Carl G. Conway, Donovan Eugene Gehle, Jesse B. Hendricks III, Aubrey Dale Smith, Stephen N. Deputy, Anthony W. Perry, and Kent Bledsoe.

Organic Giving

From NUVO:

Green B.E.A.N. Delivery – formerly known as Farm Fresh Delivery – is doing its part for National Hunger Awareness Month by donating 10,000 pounds of fresh, organic vegetables to local community kitchen, Second Helpings.  That's a lot of chlorophyll.

Organizers at Second Helpings say they'll distribute those veggies among the nearly 3000 meals the group sends out each day to local social service agencies.

For more information on Second Helpings, visit www.secondhelpings.org;  for more on Green B.E.A.N. Delivery, which has several outstanding sustainability, education and charitable initiatives, go to www.GreenBEANDelivery.com.

Congratulations to Class 59!

Congratulations to Class 59 of the Second Helpings Culinary Job Training Program who graduated on Friday, July 16, 2010.

Pictured above (front row, left to right):  Juan Gerardo (Jerry) Sifuentes Vélez, Diane N. Harrison, Nakita R. Davis, and Brian P. Bassett (back row, left to right):  Rick L. Manning, Brian K. Richards, Chef Carl Conway, Jeremy L. McMullen, and Christopher Dewayne McGraw

Second Helpings' Culinary Job Training Program Earns ACF Recognition

Second Helpings is pleased to announce that our Culinary Job Training program has been recognized by the American Culinary Federation Education Foundation as a "Program of Excellence," earning "Quality Program" status.  Quality Program status is given to programs that require less than the 1000 training hours official accredited programs require, but whose mission, curriculum, teaching methods and outcomes match the quality and standards required by the American Culinary Federation.

"This verifies what we've always believed," says Chef Carl Conway, Second Helpings' Director of Training.  "We offer a top-notch program education-wise, and this endorsement allows our graduates to go out into the culinary workforce with another stamp of approval on their education.  Let's hope it opens more doors for our graduates."

None of this would be possible without the tireless support we get from our partners at Ivy Tech Community College, The Chef's Academy, and our local chapter of the American Culinary Federation, who supported us every step of the way!

Coffee Crusted Roast Beef Tenderloin

Another recipe from Class 58's graduation.
(Serves 12)

1 4-lb. beef tenderloin roast
¼ cup finely ground coffee
¼ cup light brown sugar
2 Tbsp Kosher Salt
1 Tbsp Black Pepper
2 Tbsp chili powder
2 Tbsp paprika
2 Tbsp rubbed sage
1 Tbsp onion powder
1 tsp cayenne pepper

Preheat oven to 400. Trim and tie tenderloin. Combine dry ingredients. Rub half over entire surface of the roast, covering generously. Let meat rest 15 minutes and then rub with remaining mixture. Place meat in roasting pan and roast on center shelf until the internal temperature reaches 135º F (for medium rare). Remove roast from oven, cover loosely with aluminum foil and let rest for 10 minutes. Cut into ¼-inch slices and serve immediately.

Piña Colada Cheesecake

By request, here's the recipe for the dessert we served at the lunch celebrating Class 58's graduation:

(Makes 1 - 10” Cheesecake)

For the crust:

1½ cups vanilla wafer crumbs
¼ cup coconut flakes, toasted
¼ cup tablespoons unsalted butter, melted
3 Tbsp granulated sugar

For the filling:

24 oz cream cheese, softened
½ cup sugar
5 large eggs
1 cup crushed pineapple, drained
1 cup cream of coconut (make sure it’s CREAM OF COCONUT, not coconut milk)
1 Tbsp rum extract
1 Tbsp coconut extract

For the glaze:

1 Tbsp cornstarch
1 Tbsp pineapple juice
1 cup crushed pineapple
¼ cup granulated sugar
2 Tbsp lemon juice

Preheat oven to 350º F.
Stir together crust ingredients and press into bottom and 1 inch up the sides of a lightly greased 10-inch Springform pan. Bake the crust at 350º F for 10 minutes. Remove from the oven and cool completely. Lower the oven temperature to 325º F.
Beat the cream cheese and ½ cup sugar at medium speed with an electric mixer until fluffy. Add the eggs one at a time, beating well after each addition. Add the pineapple, cream of coconut, rum extract, and coconut extract, beating until blended. Pour mixture into crust. Bake cheesecake at 325° for 1 hour or until center is almost set. Cool on a wire rack.
Stir together cornstarch and 1 tablespoon pineapple juice until smooth. Combine cornstarch mixture, crushed pineapple, ¼ cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, five minutes or until mixture is thickened and bubbly. Remove from heat and cool completely. Spread the glaze evenly over the top of the cheesecake and chill for at least six hours before serving.

Congratulations to Class #58

Congratulations to Class #58 of the Second Helpings Culinary Job Training Program.

Class #58 graduated Friday, April 30, 2010, putting the total number of graduates since the program's inception to 401.

Pictured below (front row, left to right): Shane Everett, Deadrick Green, Kathleen Blackwell, Alwanna Bradley, Brett Davis, Michael Carruthers (back row, left to right): Chef Conway, Michael Bower, Derek Prezzy, Timothy Rosa, David Upshaw, Conrad Rollins, Robert Snowden, and Michael Hewitt.

Congratulations to Class #57

Congratulations to the graduates of Class #57 of the Second Helpings Culinary Job Training Program. The largest class in the history of the program graduated on Friday, February 12, 2009.

 

Pictured above (front row, left to right) Isabella Barahona, Ellen Funk, Irene Jenna, Breann Brown, Aeshia Tichenor, Laurin Kinney (Second row) Ross Eggers, Brandon Frew, Jesse Chisolm, Brenen Head, Christopher Holton, Judie Sloan, Chef Conway (Back row) David Newson, Kenneth Klimkiewicz, Charles Thompson, Norman Patterson, Jamari Jones.

Key Lime Cheesecake

(Serves 12)

 For the crust:

1 ½ cups vanilla wafer crumbs

½ cup shredded coconut

¼ cup granulated sugar

¼ cup melted butter

For the filling:

24 oz cream cheese

1 ¼ cups sugar

4 large eggs

1 cup sour cream

1 Tbsp grated lime zest

½ cup Key lime juice

Preheat oven to 350°F.
Combine crust ingredients in a small bowl, mixing well.
Press mixture in bottom and 1" up sides of a buttered 10-inch Springform pan.
Bake crust at 350 degrees for 8 minutes. Cool thoroughly in pan on a wire rack.
Beat cream cheese and sugar at medium speed with an electric mixer until creamy.
Add eggs one at a time, beating after each addition.
Stir in sour cream, lime zest, and lime juice.
Pour batter into prepared crust.
Bake at 350°F for 1 hour.
Turn oven off and allow cheesecake to cool in the oven door cracked for 20 minutes.
Remove from oven, and cool completely in pan on a wire rack.
Refrigerate for at least eight hours. Run a knife around the edge to loosen the Springform pan.
Cut into 12 slices. Garnish with whipped cream and lime wedges.

Congratulations to Class #56!

Congratulations to Class #56 of the Second Helpings Culinary Job Training Program who graduated November 20, 2009.


Pictured above (Front row, left to right): Gina M. Powell, Angela L. Huggins-Gainer, Raymond O. Westmoreland Jr, Shawn N. Weaver; (Back row, left to right): Chef Carl Conway, David V. (Vinnie) Hyder, André K. Tompkins, and Tyrone L. Burris II.

Tonic Ball and Gallery Approaches

Tonic Ball VIII will feature more than 30 of Central Indiana’s top rock, folk, jazz, funk, country, and pop artists celebrating the songs of Led Zeppelin at Radio Radio, 1119 E. Prospect St….and the songs of Bob Dylan right next door at the Fountain Square Theater—all beginning at 7p.m. on Friday, November 20th.

Last year, more than 1,000 people converged on Fountain Square to be part of the spectacle. This year, Tonic Ball and Tonic Gallery are going to be bigger and better than ever!

This year's artists:

Radio Radio (Led Zeppelin stage)
Bat Tattoo
The Misprintz
The Old Fair and Square Band
Ebenezer and the Hymnasters
The Last Domino
Frankie Camaro’s Atomic Bombay
Big Betty
Yoko Moment
We’re Not Squibnocket
Jennie DeVoe
The Cocaine Wolves
Vess Ruhtenberg
The Common
Healing Sixes
Bigger Than Elvis
Mandy Marie and the Cool Hand Lukes

Fountain Square Theater (Bob Dylan stage)
Cliff Snyder
Ladymoon
Sanuk
Coolidge
Jeff Byrd and the Wingmen
Jon Strahl Band
CW and the Working Class Trio
The Odyssey Favor
Luke Austin Daugherty Jam Band
Joel Henderson
Everest
Susan and the Desperate Seekers
Jon Martin and…
Shelby Kelley
Brian Deer and the Achievers
Tad Armstrong
Mardelay
The Deadbeats
Everything Now!
Otis Gibbs
The Vulgar Boatmen (w/special guest Jake Smith from the Mysteries of Life)


Note: Fountain Square Theater is an all-ages venue. Under-age tickets may be purchased separately. Call or email Ben Shine at 317.632.2664 X. 29, or ben@secondhelpings.org.
Tonic Gallery
AV Framing and Gallery
Friday, November 20
5:00 -9:00
free, all-ages, non-smoking


The Tonic Gallery features works by more than 50 of the city’s most renowned visual artists—all for sale and available for as little as $100. Tonic Gallery at AV Framing Gallery, Fountain Square, 1139 Shelby St., 5-9pm on November 20.
One of the city's most popular music and art events, Tonic Ball and Gallery, is scheduled for Nov. 20 at the Fountain Square Theater and next door at Radio Radio, 1119 E. Prospect St.

Tickets may be purchased online at secondhelpings.org

Chili on the Circle

Last Friday, Kroger and Second Helpings served served a chili lunch on the southwest side of Monument Circle. This wasn't just any chili. The recipe, Smoky Steak and Chorizo Chili, made by Indiana State Police Sgt. Cedric Merritt and Second Helpings graduate Keith Mays, won a competition among public safety officials and members of the media.

The winners were presented the Golden Ladle trophy for the first-ever event. Second place went to SGT Matt Mount of the Indianapolis Metropolitan Police Department. Indianapolis Star Editor Dennis Ryerson won third place.



Pictured above are SGT Merritt, Chef Conway, and Keith Mays.

With the authors' permission, here's the winning recipe:

Smoky Steak and Chorizo Chili
(A Protect and Burn Creation)

4 lbs. sirloin, cut into ½ inch cubes
2 pkgs. - Chili seasoning
3 lbs. chorizo sausage
3 medium onions, diced
2 green bell peppers, diced
3 cloves minced garlic
8 -10 dried chipotles (processed into medium fine powder)
6 medium dried red peppers (processed into medium fine powder)
2 tsp ground cumin
2 Tbsp dried cilantro
2 Tbsp brown sugar
½ tsp kosher salt
2 limes, juiced
2 Tbsp olive oil
6-8 dashes Frank’s Red Hot Sauce
2 – 29 oz cans dice tomatoes
2 – 29 oz cans tomato sauce
1 – 15 oz can black beans, drained
1 - 15 oz cans kidney beans, drained
1 – 15 oz cans pinto beans, drained
1 – 20 oz can whole kernel corn, drained

In a large sauté, pan heat olive oil and then add steak and chili seasoning. Sauté meat until lightly browned. Add onions and bell peppers and sauté for another three minutes. Remove from heat and place meat in a stock pot, large Dutch oven, or slow cooker. Return the sauté pan to the heat and add the chorizo. Sauté for five minutes, or until lightly browned, and add to steak. Add the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer on low, stirring occasionally, for 45 minutes.

Mike and Andrea's Wedding

Congratulations to Mr. and Mrs. Michael Strong.

Here are pictures of the happy couple, as well as my crew who helped cater the wedding reception:

Happy Birthday To Pearl Bistro

Another of my favorite restaurants is the Pearl Bistro, located at 1475 West 86th Street, just west of Ditch Road. Chef and owner Susan Eichholtz and her staff will be serving a special wine dinner in celebration of their one year anniversary on Wednesday, September 23rd.

Chef Susan has been a supporter of Second Helpings since even BEFORE she opened Pearl Bistro. One of her first staff hires was Chef Mia Nolcox, a rising culinary star who, at the time, was a student in the Second Helpings Culinary Job Training Program. Chef Susan and Chef Mia have participated in two of our major events this year, and have always wowed and delighted the crowds with their outstanding food offerings.

During the day, Pearl is a casual café, offering healthy food choices, particularly during lunch hour. In the evening, Pearl transforms into an eclectic bistro, providing a relaxing and unique dining experience with healthy choices and good flavor in mind.

I took Mama Chef there for dinner a couple of Saturday nights ago, and it was all I could do to get her to leave. We both had the Pork Chop with cheese grits and the sauteed spinach. The pork was cooked perfectly, and the pan sauce that accompanied it was to die for. Unfortunately, we did both have one complaint - there just wasn't enough spinach on the plate.

For dessert, Mama had the fruit cobbler, and I had the chocolate mocha cake. Both were delicious, but the highlight for us was the coffee. We were pleasantly surprised to find out that Pearl Bistro gets its coffee from another one of my favorite places, Harvest Cafe Coffee Company.

Owner Dave Darga and his company pride themselves on roasting every batch to order for each customer. You can read about their philosophy and learn about their products on their website.

One of my other favorites on the menu at Pearl Bistro is the Pasta Rustica - penne pasta in a rich, meaty tomato sauce with Italian sausage. Another not-to-be-missed item is Mia's Tilapia - breaded and accompanied by grilled veggies and pineapple.

The desserts are first rate and always prepared in house and they have small but very inclusive wine list, as well as beers. For first rate food that's healthy and won't bust your budget, I highly, highly recommend Pearl Bistro. When you go, tell 'em I sent you.

Pictured Above: Pearl Bistro's Chocolate Mocha Cake

Harvest A Great Success

Read Cathy Kightlinger's report on THE wine and food event of the year here.

Congratulations To Class #55

Congratulations to Class #55 of the Second Helpings Culinary Job Training Program, who graduated August 21, 2009. Pictured above (Front Row, Left to Right): Charlene Saunders, Barbara Lopez, Virginia Mason (a.k.a. "Mama Chef"), and Adell Rudolph. (Back Row): Chef Conway, Nashira Johnson, Trent Riegle, James Washington, Cornelius Cooper, and Charles Gray.

Check Out This Week's NUVO

The cover story is all about Second Helpings.