So I was at Traders Point Creamery’s Loft Restaurant today to interview executive chef Brandon Canfield for this Saturday’s “Eat Drink Indiana Radio” program. After a great conversation about honest food, farm-to-fork dining and how he creates a dish with his favorite spring ingredients, I did a little shopping in the creamery’s farm store.
They’ve expanded the product line in the shop, and I couldn’t resist trying a couple of favorites as well as a new item. For $18 bucks, I got a jar of the creamery’s fromage blanc, their Boone County Bloomy cheese and a strawberry balsamic mini pie from Lattice & Lard.
And that was my lunch!
Well, I didn’t eat all the cheese, but I certainly finished off the little pie. And I don’t know if anyone else has thought to put some of the fromage blanc on top of the strawberry balsamic pie, but take my advice and do it. It was delicious! — Jolene Ketzenberger