Gourmet & Healthy in Carmel

Kiss Z Cook’s accomplished chefs teach a variety of virtual classes to help at-home gourmands furnish vacant plates with flavory savories. Online classes prepare clients to whip-up varied dishes to feed four people. The Braised Flank Steak class teaches students how to put beef to good use when paired with red-onion confit, roasted red potatoes, and a parole officer, and the Garlic Shrimp Skewers class focuses on a savory shellfish dish alongside cream of avocado soup. During lessons, the expert chef remains on-hand to answer any questions live, ensuring that homebody hunger stoppers can complete and personalize their dishes without signing autographs in mayonnaise. Students who can't prepare for the lesson ahead of time can watch, take notes, and ask questions during the demonstration, then re-watch the lesson via a provided link. Check Kiss Z Cook's website for a class schedule, as well as recommendations for Internet browsers and software.

After graduating from England's Southampton University, Jacqueline Bols began her culinary career in the French and Italian rivieras, serving her creations on private yachts in Cannes, Monaco, and Saint-Tropez. Later, she catered American events, earning the Charles Heidsieck Award for Culinary Excellence and serving her feasts to such famed diners as Oprah Winfrey, Sean Connery, Tommy Hilfiger, and Kevin Costner.

In 2001, Jacqueline opened Jacquie’s Café & Gourmet Catering, drawing on modern French cuisine and local and organic ingredients to craft in-house breakfasts and lunches as well as catered meals. In quarters ornamented with photographs and oil paintings, guests can dine on handcrafted yogurt parfaits, homemade soups, or smoked turkey, brie, and apple sandwiches. The catering arm of the outfit fashions hors d'oeuvres, à la carte items, and boxed lunches for private events, as well as corporate breakfast and lunch dishes, which distract employees from the daily grind of prank faxing competitor companies.

Firmly rooted in downtown Fishers since 1966, Archer's Meats breaks down orders of pork, beef, and chicken for homes, catered events, restaurants, and retail establishments. The staff secures USDA-certified cuts from naturally fed Black Angus livestock, only trusting a handful of local producers to provide its meats. Before any beef sees a customer's grill or oven, it's aged for 7–14 days, which leaves it tender and toothsome. These marbled steaks then appear in the display cases alongside flavored sausages—including Wisconsin bratwurst, hot italian, and andouille—and halal servings of lamb and goat.