A native son of southwestern Indiana, Jeremiah Galey was raised on the flavors of Posey County summer produce — mainly corn, tomatoes and watermelon.
These days, the executive chef at Amy’s on Franklin in Evansville, Indiana, enjoys finding innovative new ways to enjoy familiar ingredients.
“I’m unabashedly out-of-the-box,” he says. “You’ll likely catch me trying something absurd in the kitchen just to see what happens.”
Searing watermelon slices in a cast-iron skillet is just one example.
“Since it’s grilling season, I like to grill things people may not expect,” Galey explains. “Grilled romaine is excellent. Any type of fresh vegetable you put in front of me usually ends up on the grill or smoker. I like to use