North Indy September 2025

GLOBAL BITES

EPICUREAN INDY RETURNS WITH MORE FLAVORS, CULTURE & COMMUNITY

Whiskey Meets Community

West Fork Social House Brings

Now Streaming | Beyond El Barrio

In honor of Hispanic Heritage Month, Hoodox is proud to announce the newest addition to our streaming library: Beyond El Barrio: Early Cultural Contributions to the City of Indianapolis, Seen and Unseen.

Produced by the Indiana Historical Society and directed by Nicole Martinez-LeGrand, this short documentary dives into the history of the Latino community in Indianapolis and the cultural impact of the vibrant neighborhood El Barrio. After thriving in the 1960s, residents of El Barrio were displaced by construction and urban development, burying their stories and cultural contributions to the city. Beyond El Barrio celebrates their legacy by bringing those stories to light.

Watch Beyond El Barrio at www.hoodox.tv, the streaming service powered by Hoodox, a nonprofit on a mission to support and share stories that connect Hoosiers, spark conversations, and promote positive change in Indiana.

Learn more at watchhoodox.com.

4 SEPTEMBER EVENTS

6 FRAMING GREATNESS International Photography Hall of Fame Celebrates 60 Years of Honoring Visionaries

11 GLOBAL BITES Epicurean Indy Returns with More Flavors, Culture & Community

14 BATTLE FOR FLAVOR World Food Championships Brings High-Stakes Culinary Competition to Indy 18 BUSINESS SPOTLIGHT

AFL Autism Services

20 WHISKEY MEETS COMMUNITY

West Fork Social House Brings Bourbon Passion & Neighborhood Charm to Broad Ripple

PUBLISHERS

MICHAEL & LINDSAY DURR michael@townepost.com (630) 853-1142

KEY CONTRIBUTORS

CHRISTY HEITGER-EWING

RYAN GABBERT

SEAN MOLIN

JOHN OVERTON

NATALIE PLATT

DYLAN SENKUS

ASHLEY WATTERS

ABBIE WILLANS

TOWNE POST NETWORK, INC.

FOUNDER, CEO TOM BRITT tom@townepost.com (317) 496-3599

PRESIDENT JEANNE BRITT jeanne@townepost.com (317) 810-0011

PRODUCTION COORDINATOR ERIN TURK

CREATIVE DIRECTORS VAL AUSTIN TONI EADS

EDITOR

JOSH BROWN

TOWNE POST NETWORK, INC. 8800 North Street, Suite 117 Fishers, IN 46038 Phone/Text: (317) 810-0011 FOR FRANCHISE INFORMATION, VISIT FRANCHISING.TOWNEPOST.COM

CONTACT THE PUBLISHER

Have a story idea or suggestion for the magazine?

SEPTEMBER

5

EVERY FRIDAY

VOICES FROM THE ARCTIC: CONTEMPORARY INUIT ART

Eiteljorg Museum of American Indians and Western Art, 500 West Washington Street. 10 a.m.-5 p.m.

Discover the artistry and cultural heritage of Inuit artists in Voices from the Arctic: Contemporary Inuit Art, an exhibition showcasing sculptures, prints, and drawings from the 1960s to today. eiteljorg.org

6

ST JOAN OF ARC FRENCH MARKET

St Joan of Arc Church and School, 4217 Central Ave. 12-10 p.m. sjoa.org

8, 22

QUEER + TRANS CLIMBING NIGHT! | CAELAN L.

North Mass Boulder, 1411 Roosevelt Ave.

6:30-8:30 p.m.

Come meet up with other individuals from the queer and trans community to climb, hang out and hold discussions every 2nd and 4th Monday of the month from 6:30-8:30 p.m. northmassboulder.com

13

9TH HOAGIE EATING CONTEST AND HOAGIES & HOPS 10 YEAR ANNIVERSARY

Hoagies & Hops, 4155 Boulevard Pl, Indianapolis, IN 46208.

2:30-6 p.m.

Eating competition starts at 2:30 p.m. Come early and hang out. 10% of proceeds will be donated to HVAF of Indiana and we will be collecting nonperishables for the Blvd Food Pantry.

18

THIRD THURSDAYS IN BROAD RIPPLE VILLAGE

BROAD RIPPLE

6-9 p.m.

Experience. Explore. Enjoy. Broad Ripple Village comes alive with music, creativity, and community every Third Thursday! Lovebroadripple.com

19

PETE YORN

The Vogue Theatre, 6259 N College Ave. 8 p.m.

20

CLOWES MEMORIAL HALL

7:30 p.m.

Natalia Jiménez Sarmento is a Spanish singer-songwriter who started her musical career in the 2000s as a vocalist of La Quinta Estación. Her first disc as a soloist was titled Natalia Jiménez. butlerartscenter.org

DAVEY AND THE MIDNIGHTS

Half Liter BBQ & Beer Hall, 5301 Winthrop Ave Suite B. 7 p.m. bandsintown.com

LANDMARKS ALONG THE INDIANAPOLIS CULTURAL TRAIL BIKE TOUR

Indianapolis Cultural Trail HQ, 132 W Walnut Street.

10 a.m.-12:30 p.m.

Explore the history of downtown Indianapolis on a guided bike tour featuring the Indianapolis Cultural Trail: A Legacy of Gene and Marilyn Glick and its surrounding landmarks. indianalandmarks.org

TINKERFEST (ALL AGES)

Indiana State Museum, 650 W Washington St. 10 a.m.-5 p.m.

Tinkerfest is a daylong celebration of curiosity and creativity!

23

THE WORLD OF HANS ZIMMER: A NEW DIMENSION

Fishers Event Center, 11000 Stockdale Street. 7 p.m.

The World of Hans Zimmer comes to North America for the first time.

26

SWING AT VICTORY FIELD

Victory Field, 501 West Maryland Street. 7-Midnight

SWING: A NIGHT OF IMPACT + INDULGENCE. swingvf.org

Mediterranean Dining and Market

Corridor offers fresh, seasonal Mediterraneaninspired cuisine and market favorites, blending local ingredients, Italian classics, and Nicole-Taylor’s Pasta in a warm, travel-inspired atmosphere.

The Local Radish

5:30 - 9:00 p.m. $5 Ticket

FRAMING GREATNESS

INTERNATIONAL PHOTOGRAPHY HALL OF FAME CELEBRATES 60 YEARS OF HONORING VISIONARIES

Writer

/ Ryan Gabbert

Photography, like many art forms, is a craft that many attempt but few truly master. It demands a sharp eye for detail, a deep understanding of light and space, and a commitment to the art that goes beyond simply taking pictures. While some photographers reach professional status, even fewer earn the rare distinction of being inducted into the International Photography Hall of Fame.

The International Photography Hall of Fame (IPHF) has a rich and storied past. It began in 1965 when the Professional Photographers of America established the Photographic Art and Science Foundation as a permanent monument to preserve and celebrate the history and artistry of photography.

In 1977, the IPHF was officially founded, opening its first location in Santa Barbara, California. It later relocated to the Kirkpatrick Center

in Oklahoma City in 1983, where it remained for many years before moving once more, this time to a new museum in the Grand Central Arts District of St. Louis, Missouri.

In recent years, the IPHF has shifted its focus from its physical museum space to the digital realm. After 2022, the organization chose not to renew the lease on its St. Louis gallery, instead channeling its resources into online educational initiatives and virtual exhibitions.

In addition, the IPHF is fostering spirited conversations about the future of photography, encouraging professionals, enthusiasts, and newcomers alike to share ideas and challenge conventions. The organization also hosts a variety of photographic competitions, offering participants not only the chance to earn prestigious awards but also the opportunity to receive in-depth, constructive feedback from industry experts. These insights help photographers refine their skills, broaden their perspectives, and continue to grow in their craft.

Leading this transformation is Mark Braun, the current chair of the IPHF board of directors. A passionate photographer since his youth,

Braun joined the organization in 2012 and has witnessed its evolution firsthand, guiding it through change while keeping its mission firmly in sight. “Some transitions happened about a year or two after COVID, as the organization was trying to recover and figure out how to move forward after the financial impact,” Braun says. “I came in to help steer it in a new direction, to move toward a more virtual and international platform.

“It’s been a few years now, and to be honest, it’s basically become my full-time job, even though it’s a volunteer role. But it’s very exciting. I get to honor people I’ve admired my entire life, and that makes it incredibly rewarding.”

The IPHF’s mission is to celebrate those who have devoted their lives and their passion to the art of photography.

“In recent years, the organization’s focus has shifted more toward what I’d call the true ‘Hall of Fame,’ honoring individuals who have made significant contributions to the art, craft and science of

photography,” Braun says.

Each year, people from around the world come together to celebrate the art of photography and welcome a new class of inductees into this storied institution.

The 2025 IPHF Induction & Awards Ceremony will mark the 60th anniversary of this prestigious organization, while honoring a distinguished group of visionary photographers.

This year’s inductees include David Burnett, Keith Carter, Adger Cowans, Sheila Metzner, Lee Miller, Zanele Muholi and Stephen Shore. Each inductee brings a unique approach and distinctive style to the art of photography, making this honor truly well deserved. Their work not only reflects their individual vision but also pushes the boundaries of the medium, inspiring both peers and future generations.

The event will take place this October at the Indianapolis Art Center and will feature an induction ceremony, a cocktail reception, a panel discussion with some of the attending honorees, and both silent and live auctions of images donated by awardees and other contributors.

For Braun, this event carries special significance. Each year, it becomes a platform to spark inspiration in the next generation of photographers, encouraging them to take bold steps, refine their skills, and pursue something truly great. His own love for the craft began with capturing the beauty of nature and sweeping landscapes, but his passion extends far beyond his preferred subjects. Braun takes just as much pride in witnessing photographers of every style and background push their boundaries, discover their unique voices and reach new heights in their artistry.

“I’d say there are two main bits of advice for someone getting into photography,” Braun says. “First, and this is a bit of a cliché, but it’s true — the best camera is the one you have in your hand when you take the photograph. I’m paraphrasing another great photographer (whose name I unfortunately can’t remember), but the point is simple: just take the picture.

Second, pay attention to what’s inside the frame. You can have endless discussions about composition and different techniques, but ultimately, it’s what you choose to include in that frame that’s going to be seen and remembered.”

Photography is a craft that demands immense dedication, a sharp eye for detail, and the patience to perfect each shot. Over the past 200 years, the tools of the trade have evolved dramatically, from glass plates to film to digital sensors, yet the pioneering spirit of photographers remains unchanged. It is that same drive to explore, create and capture the world in new ways that continues to propel the art forward.

For more information about Braun, the 60th anniversary awards ceremony or the IPHF, visit iphf.org.

Life Skills & Safety Lessons Through Martial Arts

At Crouching Tigers, we believe that LifeSkills and SafetyLessons are more than just beneficial - they’re a necessity for every child. In our child-centric martial arts program, our Senseis make learning about safety engaging and fun, teaching vital lessons that help kids confidently navigate the world from playgrounds to public spaces. We’re taking the scary out of safety and making it fun.

Enroll before September 15th and receive $20 off when you use promocode: NORTHINDY.

Visit us at our Headquarters studio at 5255 Winthrop Ave (right next to Half Liter)!

888-761-5151

info@crouchingtigers.com @crouching_tigers

S E R V I N G

C E N T R A L

I N D I A N A

S I N C E 2 0 0 1

RELATIONSHIPS

" B U I L D I N G L O N G T E R M O N E P R O J E C T A T A T I M E

GLOBAL BITES

EPICUREAN INDY RETURNS WITH MORE FLAVORS, CULTURE & COMMUNITY

Writer / Ashley Watters

Photographer / Sean Molin

Indianapolis foodies have an exciting October ahead because Epicurean Indy is back — and there’s even more to see and eat at this year’s festival.

This year’s event will take place outdoors on McCarty Street and Virginia Avenue in Indy’s popular downtown neighborhood, Fletcher Place. Mark your calendars for Oct. 5 from 11 a.m. to 3 p.m., and come enjoy a diverse selection of culinary tastes from around the world.

The festival is moving from the Stutz Building to an outdoor location to accommodate an expanded lineup of food vendors and local artisans. For those who didn’t attend last year, Epicurean Indy’s goal is to highlight various foods and chefs from around the world, bringing international flavors to Indy residents — and they do not disappoint.

“Our festival is about highlighting diversity and immigrant chefs in Indiana, along with artists, musicians and other locals in an effort to celebrate diversity,” says the Epicurean Indy Team. “We want to use our platform to highlight and involve small businesses so that people can show off their culture.”

The festival will debut its second year after a successful first year that brought 1,900 people in just three hours. With more expected this year, attendees can look forward to expanded food options, local artists, cultural diversity and representation, as well as selected artisanal products, jewelry makers, interactive booths, portraiture and other art options. The festival is free to attend and family-friendly.

Epicurean is excited to welcome back several fan favorites, including The Little India Restaurant, Fernando’s, Salamat and J’adore Pastry. The team is still adding vendors, but new additions will include Wisanggeni Pawon and Macizo.

“We really strive to put small businesses and immigrants in front of a big audience as much as possible,” the Epicurean Indy Team says. “We want to help develop their business and add to the ever-evolving landscape that is the Indianapolis food scene. Plus, we want to raise awareness and showcase foods that people may not have been exposed to before.”

One of the primary goals of the festival involves bringing in

cultural food vendors that are underrepresented in the Indy food scene. Visitors can expect to try snacks from a variety of cultures, such as Burma, Guyana, the Philippines, Morocco, Puerto Rico, Austria and Lebanon, among others. Most dishes will be medium-sized snacks and priced between $8 and $15 so visitors can sample multiple flavors from different cultures.

“We are really hoping for a celebration of community,” the Epicurean Indy Team says. “It’s one of the reasons we’ve been in Indianapolis for as long as we have. It’s important that we celebrate and emphasize what we do here and what other creatives are doing. People can expect to see lots of new things this year.”

Epicurean has close relationships with the Immigrant Welcome Center, International Center, Flags for Good and Exodus to help raise awareness for issues such as immigration and inclusion, and to further the vision of Epicurean Indy. Two James Beardrecognized chefs will also be coming in from Cincinnati and Columbus during the festival to help support the mission.

Epicurean Indy has also been shining a light on women chefs this year through a series of all-woman dinners. The first

two were hosted at Corridor and Macizo, and the next will be held at Borage. The Epicurean team is largely composed of women, and they hope this event will help bring awareness to the impact women have had in the culinary industry.

“A lot of women aren’t the face of the culinary program, but they really drive the industry, so we like to highlight women who excel in hospitality or back of house, in the kitchen or in beverage,” the Epicurean Indy Team says. “We want their contributions to be seen.”

Visitors can also take part in the fundraising dinner hosted in conjunction with the James Beard Foundation on Oct. 3. Keep an eye on Epicurean’s Instagram page for an official announcement of the event, chef lineup and ticket sales.

In addition to the festival, Epicurean Indy hosts a variety of events throughout the year to continually highlight their mission. In particular, they offer the Five Chefs, Five Countries dinner that showcases five chefs from five different countries with five courses. They will also be hosting a women’s dinner series that will highlight female chefs. Stay tuned on their Instagram to find out more about upcoming events.

BATTLE FOR FLAVOR

WORLD FOOD CHAMPIONSHIPS BRINGS HIGH-STAKES CULINARY COMPETITION TO INDY

Writer / Christy Heitger-Ewing

For 12 years, Mike McCloud worked in the marketing department with the Kansas City BBQ Society, and during that time, he noticed that while there were great BBQ competitions, other silos of competition were also popping up — burger battles, sandwich slams and dessert-offs. Meanwhile, the Food Network was growing like wildfire.

“There was this undiscovered industry of competition cooks — whether that be home cooks, professional chefs or competition teams — who were as passionate as any athlete in any arena,” says McCloud, who wanted to fill that void. “These people needed their own Super Bowl where they could be celebrated for being an award-winning cook.”

He and his firm took two years to develop rules, a level playing field strategy, and a blind judging process that would allow judges to critique foods across multiple genres in the same way. The World Food Championships (WFC) debuted in 2012, using a system where competitors win their way into the big event. Once a contestant wins a qualifier, they enter a specific genre of food — Bacon, Barbecue, Burger, Chef, Dessert, Live Fire, Noodle, Rice, Sandwich, Seafood, Soup or Vegetarian. Those winners then face two more challenges: an opening round where they bring their signature dish to the table, and a final round where they compete for the $10,000 payday in that particular genre. The 10 champions in those genres advance to the Final Table, where they complete three localized challenges. When the WFC first debuted, it featured more than 200 teams

competing for a grand prize of $50,000. This year the WFC includes 280 teams representing 49 states and 45 countries, competing for a grand prize of $150,000.

“We continue to ebb and flow with the trends of competition cooking,” McCloud says. “It’s been a lot of fun — and a lot of calories.”

Last year Collin Hilton was crowned 2024 World Noodle Champion. Hilton, corporate chef de cuisine at Cunningham Restaurant Group, stumbled into WFC when a chef buddy asked him to take his place at a Golden Ticket event.

“I didn’t realize what I’d gotten myself into,” Hilton says. “By the end of it, we [Hilton and his sous chef] were doing a chef-tochef, one-hour competition where we had to cook something out of a shelf of ingredients.”

They won that and kept cooking. They also won at the Indiana State Fair last fall with a ricotta and honey stuffed pasta atop winter squash and a brown butter puree with fruit and Parmesan garnishes.

Judges score food by execution, appearance and taste. Contestants must upload the title and description of their dish 30 days prior to the event to establish a contract between the cook and the judge.

“When a judge knows that Contestant A created a chipotle honey glazed Polynesian hamburger, for instance, they know what they’re trying to discern so they can judge it accurately,” McCloud says.

Cheferees are on hand to ensure contestants follow the rules and to provide entertainment.

“We aren’t the Savannah Bananas of baseball, but we’re closer to that than the L.A. Dodgers,” McCloud says, noting that some competitors are animated in their cooking, which captivates the audience.

Although Hilton is not competitive by nature, he enjoyed WFC because of the camaraderie among competitors.

“You’re with people who are going through the same experience, so you become close,” Hilton says. “We all chose to stress ourselves out in the same way.”

SEPT. 8-15:

SEPT. 8-15:

SEPT. 8-15:

SEPT. 8-15:

JOIN THE Y AND GET 3 MONTHS 50% OFF, PLUS NO JOIN FEE

JOIN THE Y GET 3 MONTHS 50% OFF, PLUS NO JOIN FEE

JOIN THE Y AND GET 3 MONTHS 50% OFF, PLUS NO JOIN FEE

JOIN THE Y AND GET 3 MONTHS 50% OFF, NO JOIN

Join us for the

Cooking live in front of judges, cheferees and spectators — all with a running clock ticking down — can be daunting. While the people didn’t bother Hilton, since he’s used to working in open kitchens, the clock was a different story.

“In a restaurant setting, you’re still racing against the clock to a cetain degree, but if a diner gets their steak 30 seconds later, it’s fine,” Hilton says. “Here, you’re disqualified. That’s a little stressful.”

The four-day event is the world’s largest live cooking competition and includes 40 complete kitchenettes. Each day runs from 9 a.m. until 6 p.m. Thursday and Friday are opening rounds, Saturday are redemption rounds, and Sunday are the finals.

The WFC is partnering with two Indianapolis nonprofits — Gleaners and Second Helpings — to donate nonperishable foods at the end of the event. They also donate unused pantry items, providing between 5,000 and 10,000 meals.

This year they anticipate between 15,000 and 20,000 spectators. A general admission ticket allows you to sample some foods, but for a more robust foodie experience, guests can upgrade

with taste programs. On the weekend, the Taste of WFC offers spectators the chance to try past WFC recipes. Ignite is a BBQ weekend kickoff event on Friday night where guests can choose from four or five flavors of ribs. There are also VIP grand tastings for special guests and sponsors.

Saturday will feature family fun, starting with the Biscuits & Jampionship competition, followed by the WFC Jr., where kids in the Indy area showcase their culinary skills, and then Battle of the Branches, a veteran-based challenge representing all branches of the military.

McCloud’s favorite part of WFC is seeing chefs’ faces when they’re given a fair chance to prove their talent.

“We’ve tapped into a mindset and a passion that’s not going to go away,” he says.

The World Food Championships will be held at the Indiana State Fairgrounds from Oct. 16-19. For more information or to purchase tickets, visit worldfoodchampionships.com.

AFL AUTISM SERVICES

Writer / Natalie Platt

Photographer / Dylan Senkus

For the Co-Founder and CEO of Adapt For Life (AFL) Autism Services, Nick Rossano, every morning starts with a fire in his heart and a deep sense of purpose. His journey began in the United States Marine Corps, where he served as an M1A1 tank commander. That experience shaped him in profound ways — instilling discipline, resilience and an unwavering commitment to mission and team. It taught Rossano that leadership is not about titles, but about service, integrity and the ability to inspire others toward a common goal.

belief: every individual deserves to be seen, heard and supported. The mission wasn’t just to provide services — it was to build relationships, foster growth and create opportunities for meaningful change.

“I saw a need for compassionate, high-quality autism support services, and I knew that with the right team and vision, we could build something truly transformative,” he adds.

locations, expanding teams and more families served are not just numbers on a spreadsheet, they’re proof of impact.

“Growth isn’t just a metric,” Rossano adds. “It’s a reflection of lives being changed and futures being shaped.”

Rossano credits his Marine Corps training for his relentless drive. Challenges are met head-on, fueled by passion, grit and respect for each client’s journey.

As an M1A1 tank commander, Rossano was no stranger to responsibility. The role demanded precision, discipline and the ability to lead under pressure.

“The military shaped me in profound ways,” he says. “It instilled in me resilience, a commitment to the mission, and the understanding that leadership is about putting your people first.”

After his time serving, Rossano knew he wanted to continue making a difference, but in a way that directly impacted the lives of families and individuals in his community. AFL Autism Services was born from that drive. From the start, Rossano built the organization on a simple but powerful

AFL provides Applied Behavior Analysis (ABA) therapy to children with autism at three northside Indianapolis locations. Locally, AFL has locations in Fishers, Indy West, Indy South, Plainfield, and soon to open Noblesville, Indy Northeast and Greenwood.

Under Rossano’s leadership, AFL has become more than a business, it’s a people-driven movement. Every program is intentionally designed, every hire is carefully chosen, and every decision is made with the families they serve at the heart of it.

“We celebrate every victory, big or small, because we know the trust families put in us is sacred,” Rossano says.

This purpose has fueled AFL’s growth. New

Today, AFL Autism Services is a thriving organization powered by a team of professionals who share Rossano’s vision and bring their whole hearts to the mission. Together, they’ve cultivated a culture of excellence, empathy and innovation — one that continues to inspire hope in the communities they serve.

Looking ahead, his commitment is as strong as ever.

“The best is yet to come,” Rossano says. “We will keep growing, innovating and serving with heart. At the end of the day, it’s about the lives we touch, the hope we bring and the legacy we build together.”

For more information about AFL Autism Services, visit them online at aflaba.com.

WHISKEY MEETS COMMUNITY

WEST FORK SOCIAL HOUSE BRINGS

BOURBON PASSION & NEIGHBORHOOD CHARM TO BROAD RIPPLE

Writer / Abbie Willans

Cofounder and co-CEO Blake Jones joked about starting a business with his best friend, David McIntyre, when they were children — but in 2014, they made it a reality. After the success of their first location in Fountain Square, the West Fork Social House is opening a new location in Broad Ripple within the Bulldog restaurant this September.

West Fork Whiskey has come a long way

since those early daydreams. Jones and McIntyre once thought about owning a bar and living above it in their early 20s, but quickly realized it wasn’t a sustainable lifestyle. They brought in their third cofounder, Jones’ brother, Julian, who has a science background. He earned an undergraduate degree in chemistry and biology, and dropped out of medical school after three years to join the business.

“We thought there was a good opportunity to start a whiskey brand in Indiana,” Jones says. “We’re known for corn and limestone, and we get great temperature fluctuations. We’ve all got a passion for bourbon, so we decided to cash our 401(k)s, take out some loans, max out some credit cards and start making bourbon.”

It was born out of a love for Indiana and its culture, blended with a love for bourbon.

“We wanted to create community gathering spaces,” he says. “That’s what bars, taverns and restaurants are, in our minds, supposed to be, for the various communities that they serve. We opened the West Fork Social House and dropped the ‘whiskey’ part of the name, as we have other cocktails and coffee. We want to bring a different craft experience to the Broad Ripple area.”

Some

The new second location of the West Fork Social House will be inside the Bulldog and share space with the restaurant.

“We wanted to put these locations in places where people are already congregating for various reasons,” Jones says. “Broad Ripple has a lot of really fun, locally owned places. We wanted to have our own unique space in this community hub. We’re one of the only people who solely sell craft beer. This is a different experience with whiskeyforward cocktails and coffee. It’s an adult, low-key area off the strip.”

The West Fork Social House hosts trivia, live music, themed nights and other events, such as an upcoming coffee EDM event.

Marketing specialist Reagan Markland has been with the company for about four months. She started working with West Fork after having been a consumer of the brand, and she loves being able to combine her career with her personal interest.

She says that at its core, West Fork Social House is a neighborhood gathering place, aiming to be a spot where people can start their day, work remotely, meet friends for coffee or end the day with great cocktails. “We treat the coffee and lattes like they’re

cocktails, even though they’re not alcoholic. We get really artistic with them,” she says.

Some of her favorite drinks include the Dubious Behavior, a Dubai chocolateinspired latte, and the Cosmo and Wanda, a strawberry and lavender matcha latte. The summer cocktail menu features a drink called Lost in the Sauce, with blackberry and basil. The bar also offers a flight of three different whiskeys: high rye, wheated and house.

“We built the menu with whiskey in mind, as we’re owned by West Fork Whiskey,” she says.

Another drink the Social House serves is the café horchata, a tequila espresso martini. The horchata is sourced from their neighbors down the road, a restaurant called Super Tortas Lucha Libre.

“It’s a really great drink, and speaks

to partnership and working with the community,” Markland adds. “That’s what the second location is all about: being a part of the Bulldog and sharing a building with them and making those connections within the Broad Ripple community.”

“The Bulldog is still going to be there and serving up great food, but you can come to our space,” she says. “The Bulldog is a staple in that community and we’re excited to be partnering with them. At our Fountain Square location, we have some light snack items like chips, cookies and muffins. When we have events, we have some great catering partners in the area that we utilize. Since the Bulldog has excellent food already, we’re going to continue to let them do that.”

The staff of the new West Fork Social House will be a mix of veterans from the other locations and new recruits.

“We have some really great mixologists

working on the menu for both locations,” Markland says.

For those interested in learning more about whiskey and seeing where it’s made, they can visit the West Fork Whiskey Co. in Westfield. The distillery offers a variety of tours and education opportunities, a chocolate pairing class, blind tasting tests, along with a full-service family-style restaurant and speakeasy-style bar.

“The Social Houses are kind of a tasting room, kind of a gathering space, they’re your neighborhood area and daily bar. The distillery is more of a destination,” Markland says.

The West Fork Social House is currently located at 1233 Shelby St., Suite 125, Indianapolis. The new location will open in September and share space with the Bulldog at 5380 N. College Ave., Indianapolis. The original West Fork Whiskey distillery is located at 10 E. 191st St., in Westfield.

MICHAEL DURR

Flavor. Flavor.