The Kitchen & Pavilion Logansport

09/01/2026

Alright, it's time for the greatest debate in culinary history.....

Let us know: Does pineapple belong on pizza??

Be honest, but be kind!

08/31/2026

Something delicious is brewing between The Kitchen and our friends at Black Dog Tavern

Black Dog Tavern and The Kitchen are teaming up for a three-week pop-up series featuring local food entrepreneurs from The Kitchen Logansport!

Join us on October 7, 14, and 21 from 5–8 pm for great food, cold drinks, and a chance to support small businesses right here in our community.

Each week will feature a different Kitchen entrepreneur and a new reason to make Black Dog Tavern your Wednesday-night destination.

Save the dates, bring your appetite, and stay tuned for menu details and featured vendors!

08/28/2026

Tomorrow is slated to be a beautiful Saturday in downtown Logansport! What better way to start it than with a bloody mary from Science Project Brewing Company at the Logansport Farmers Market?!

Grab some local produce, treat yourself to lumpia for breakfast, shop handmade crafts, and support all things local!

Make the Logansport Farmers Market your first stop this Saturday, then tell us: market first, then where downtown is the place to be??

08/26/2026

Food 411: Oi Kimchi
Chef Ryan here.
Sydney Latham you asked for it, you got it!
Here's the recipe for one of my favorite Korean banchan (side dish), Oi (cucumber) kimchi. This is a perfect example of what we call a 'rice thief' dish because it makes you eat more and more rice! It's refreshing, crisp, spicy and great on it's own but even better with a steak, fried chicken, rice bowls, or even on a sandwich.

It can be eaten right away but for me, it's even better the next day.

Ingredients:
450 g English cucumber, thinly sliced OR cut into 1.5" sections and quartered
15 g Kosher salt
30 g Scallions (about 1 bunch), whites thinly sliced, greens cut into 1" long sections
30 g Carrots, julienned roughly 1" long
2 large garlic cloves, grated is better but minced finely also works
18–24 g gochugaru (Korean red pepper flakes) I usually do about 2-3 large spoons but I prefer it spicy!
15 g Soy sauce
15 g Rice vinegar
A couple drops of Toasted sesame oil
Toasted sesame seeds for garnish
Optional: For a sweeter bite, add 1 tbsp of sugar or honey at a time until the desired taste is reached. For a spicier kick and more crunch, add some fresno, jalapeno, or serrano peppers, sliced on the bias.

Directions
1. Toss cucumbers and carrots with the salt and let sit for 20–30 minutes to draw out moisture. Drain well; do not rinse unless the cucumbers taste overly salty. They're ready when the cucumbers are bendy but still have a good crunch.

2. Combine green onions, garlic, gochugaru, soy sauce, rice vinegar and sweetener (if using) to form a paste. It's okay if there's still some dry gochugaru.

3, Add cucumbers and carrots, toss thoroughly until coated.

4. Finish with sesame seeds and refrigerate at least 10 minutes before serving.

If you try this out, post a picture in the comments and let us know what you'd like to see next.

Masitge deuseyo! (Eat well!) P.S. Thanks Mike Graybeal The Gray Mill for the cucumbers!

08/25/2026

We’re cooking up some ideas for food demos!

As our Demo Kitchen gets closer and closer to completion, we’re already cooking up some ideas about what we can bring to the table.

Korean food anyone? 🇰🇷

Tell us, what would you like to see?

08/24/2026

Calling all restaurants, food trucks, retailers, packaged foods and more! Interested in learning more about the local produce around you? Want to connect with local farmers to create lasting wholesale relationships? Then come on down to The Pavilion from 11am-2pm!

Looking for produce, dairy, meats, breads, or value added foods to add to your menu, store shelves, or kitchens?

If so- join us on Monday, August 24 at The Kitchen & Pavilion Logansport between 11-2!

Meet farmers and providers who are ready to meet- YOU⭐️

Sample•Network•Support Indiana agriculture 🙌🏻

08/23/2026

A little delayed but we want to say a HUGE Congratulations to our friends at Science Project Brewing Company on four years of innovation, growth, and of course, exceptional craft beer!

From pushing creative boundaries to building a strong community around their taproom, they’ve made a lasting impact in just four years.

We’re happy to celebrate all you’ve accomplished and look forward to seeing the exciting things to come! Cheers!

08/21/2026

Local flavor is growing at The Kitchen Logansport!

From ice cream to breakfast bowls and everything in between, our entrepreneurs are cooking up incredible things right here in our community.

Now we want to hear from you: What food product, cuisine, or local food business would you love to see in Logansport?

Would you be excited about more fresh-baked goods, international flavors, meal-prep options, barbecue, specialty desserts, sauces, vegan dishes, or something totally new? Share your ideas in the comments.

Your suggestion could inspire the next big idea to come out of The Kitchen.

08/20/2026

Entrepreneur Spotlight: Annie Marie Charcuterie!

This month, we’re proud to spotlight Annie Marie Charcuterie! With artfully curated boards, beautiful presentation, and delicious details in every bite, Annie Marie’s brings people together around food. From celebrations and gatherings to an elevated treat just because, their charcuterie creations make every occasion feel a little more special.

Planning a wedding, shower, office lunch, party, or special gathering? Make your next event easy and unforgettable with a custom charcuterie spread from Annie Marie’s Charcuterie!

We love seeing them turn their passion into something memorable, one board at a time. Show Annie Marie’s Charcuterie some love in the comments, and keep them in mind for your next celebration!