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This article focuses on Keltie Sullivan Domina, the owner of the Kelties Restaurant in Indianapolis, Indiana. Born in Delphi, Indiana, Domina went to study in a culinary school in Portland, Oregon before moving back to Indiana almost six years ago. In the year 2002 she opened Kelties, a small catering business, which she expanded into a tiny lunch-and-brunch spot in 2004. Today, the restaurant serves homemade stews, salads, and chicken and fish dishes. Domina says that one of the most difficult things is to keep the menu seasonal.

The article presents an interview with Mike Augustinos, the top security man at Jermaine O'Neal's Broad Ripple club, Indianapolis, Indiana. When asked how good he is at recognizing local celebrities who should jump to the front of the line, Augustinos said that he has three door keepers to overcome such problem and all Colts have NFL Players Association cards that are given to players only. In case when someone gets much drunk, Augustinos walks out, get a cab and send the person home. According to Augustinos, $20 is a lot cheaper than a $20,000 lawsuit or somebody losing their life.

In the article, chef Christopher McClary traces the path that led him to a creative culinary autonomy at Lulu's Restaurant & Cocktails. When McClary started out, it was as a dishwasher tasting sauces in the kitchen at a French restaurant in Illinois, a place called Charles Bishell. McClary worked at several restaurants in Chicago, and then moved Indianapolis and got caught up in the chains--and then later, in hotel restaurants--where there's no creativity, but plenty of money. And then in 2002, McClary went to Something Different and worked with chef Steve Oakley, which changed McClary's life a little.