The Gentle Genius Behind Neal Brown

L. Brown in Libertine

Neal Brown has cemented himself directly in the middle of the whirlwind also known as the Indy food scene. Many of us remember (and yearn for) his iconic but short-lived l'Explorateur. Indianapolis may not have been ready for such an ambitious culinary vision; it certainly was not the burgeoning mecca of eateries and drinkeries it is quickly becoming. Now known for Pizzology and Libertine, Neal Brown has emerged as a premier chef and a big (big!) personality championing the local food scene. Most recently, his DigINdiana efforts resulted in record-shattering attendance for the new event. He seems to be everywhere.

Pizzalogy specials men

Throughout the course of my various exploits, I ended up meeting Lindy Brown, his wife and a noted sommelier who spends most of her professional efforts with Libertine Liquor Bar. Hospitality insiders know Lindy as a sweet, honest, thoughtful woman who kicks the tail out of every wine list she touches. As one wine professional told me of her, "I find her to be incredibly kind and even more capable." She has a lot of industry respect, which is not always easy to come by in the foodie fishbowl of ego and bravado. On a related note, Brown's l'Explorateur wine list was my favorite of all time. Sigh...

kale-potato stew

1 med onion, sliced
1 bunch kale, chopped into 1-2" pieces
2 c of potatoes, chopped into 1" pieces (I only leave the skins on if they are thin)
6 c chicken stock (or vegetable stock for a vegan option)*
1/4 cup white wine vinegar
pinch of sugar (or 1/2 t. agave nectar)
3 T fresh herbs (thyme, rosemary, chives all work great)
1 t ground coriander
1 t garlic powder
1 t white pepper
salt to taste

GARNISH: roasted chicken (chopped or pulled) and boursin cheese