Archive for April, 2013

Bloomington in Top 3

Congratulations! Bloomington made the list!

Bloomington has been named one of the Top 10 Foodie Cities by, a national website that ranks quality of life and travel amenities of America’s small and mid-sized cities.

The list is the second installment of an annual listing of America’s top foodie cities and features communities with a high ratio of acclaimed restaurants, innovative chefs and strong regional culinary styles to their population size. To narrow down the list, editors considered the size of the city (populations under 250,000) and the city’s overall quality of life.


Bloomington was chosen because it has an invigorating restaurant scene, a wealth of chefs adapting traditional dishes into edible art, and a restaurant community that supports local farmers and food producers. Read more here.


  1. Forward this e-mail to your members.
  2. Tweet your ranking to your followers or share the news on your Facebook page.
  3. Add a news item or mention on your website and in your e-newsletter.
  4. Post the attached badge to your website, blog or social media profiles.

Again, congratulations on making the list of Top 10 Foodie Cities 2013. Read more about the list at


  1. Decatur, GA
  2. Hoboken, NJ
  4. Berkeley, CA
  5. Madison, WI
  6. Lafayette, LA
  7. Chapel Hill, NC
  8. Santa Fe, NM
  9. Alexandria, VA
  10. Burlington, VT

For more information:
Matt Carmichael

Bob Adkins, Chef: The Rail


Chefs of Bira

An interview with:

Bob Adkins:

The Rail

Learn what drives the culinary professionals of
BIRA; their experiences, their history and their

Where/ when did you start cooking? What inspired you?

I started cooking at a young age helping my mother in the kitchen and cooking fish and game that my father and I would take from the lakes and woods of Southern Indiana. Inspiration comes from the drive to create and make people happy doing something that must be done, eating.

Training? Where have you worked?

My training has been exclusively on the job and in the trenches of kitchens. Mostly I have worked in Bloomington kitchens, Truffles, FARM, the Rail, Collins Dormitory. My first restaurant job was at a Frisches Big Boy in Indianapolis

What is your favorite food to eat?

I love seafood of all types. Some of my most memorable meals were on Maryland’s Eastern Shore picking blue crabs and eating french fries bathed in vinegar. Others on this list include fresh water fish, venison, cured meats, fermented vegetables, good pasta, and homegrown vegetables.

What is your favorite cuisine to cook? Why?

I really enjoy the big, fresh flavors of Latin American cuisine. I practiced archaeology in Central America and had some of the most memorable dishes of my life. There, Farm to Table isn’t just an idea or gimmick, but a way of life.

Give me an example of a Springtime menu you would like to cook for someone special.

A spring menu should include foraged foods such as ramps or nettles, maybe some morel mushrooms, fresh fish, lots of garden herbs and early veggies and a nice chilled Rose wine.

What do you do to insure quality of food going out to your customers?

Insuring quality food begins with informed and proper purchasing of menu items. Letting the fresh ingredients speak for themselves and preparing the tougher items using the proper techniques and complimentary flavors. Quality food is also the task of the entire kitchen, so proper training of everyone in the BOH is imperative. Tasting everything!

What accomplishments are you most proud of in your career?

I am proud to have had the opportunity to help open FARM under one the nation’s most talented Chefs in Chef Orr. Proud of making a living out of my passion.

What motivates you to do your best as a Chef?

First and formost the motivation comes from a food-hungry public that spends their hard-earned money at the restaurants I am fortunate enough in which to work. The unattainable yet ever present idea of perfecting a craft and passing that on to young cooks and chefs also motivates me. On a personal level motivation comes in the constant creative pressure this competitive industry provides.

Chefs of BIRA


Chefs of Bira

An interview with Bob Adkins: The Rail

Learn what drives the culinary professionals of
BIRA; their experiences, their history and their

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