Like everyone in Northwest Indiana and Chicagoland impacted by the rough weather of August 2026, including widespread electric outages, our farm family has done our best to stay optimistic while counting our blessings, even when the forecast has seemed bleak outside the window.
We’ve also counted candles in the past two weeks, both those used for emergency and the smaller ones that nestle in the frosting of birthday cakes. My 56th birthday on Aug. 13 seems “small potatoes” compared to my mom Peggy’s 95th milestone birthday on Aug. 17.
With Dad’s passing in November at age 96, and Mom’s twin sister Patty preceding Dad’s death two years earlier at age 91 in February 2023, our family celebration had more than a few empty chairs this year. With Mom and Aunt Patty’s “colorful” maiden name, they will forever be known as “the Green Twins” of Wheatfield, Indiana.
This month’s added challenge was that it was difficult to find someplace to take Mom for her birthday dinner celebration, which was to be hosted by myself and my two older sisters, Pam and Carol.
While so many other dining destinations were understandably compromised by the storms and most without power, we were fortunate Blue Chip Casino in Michigan City was never without electricity, nor had to tap into emergency generator back-up.
Our even bigger surprise came during the middle of eating our dinner at William B.’s Steakhouse, the dining anchor in the entrance lobby of the casino’s adjoining pavilion.
We missed a familiar friend’s smile at the host podium, Patrick Cullars, of Munster, the longtime restaurant manager and sommelier, who retired earlier this month after more than 20 years at Blue Chip. (Patrick and wife Josie have the proud distinction that their son Patrick Cullars Jr., age 21, is a fourth-year seminarian with our Diocese of Gary, preparing for his life in the priesthood.)
I’ve known Patrick since writing about him even pre-Blue Chip Casino, from back in 1998 when he worked as a bartender, and then maître d’ at Harrah’s Showboat Mardi Gras Casino in East Chicago at the property’s French Quarter Steakhouse.
During Mom’s birthday dinner, another familiar culinary claim-to-fame emerged from the kitchen to wish Mom a happy birthday, and he was correct when he kidded me that I didn’t recall him at first glance.
Blue Chip’s Chef de Cuisine Jay Richardson, 47, is a 1997 Merrillville High School graduate who went on to graduate from Chicago’s Cooking and Hospitality School in 2000.
“You probably don’t remember, but you were the first one to write-up an entire newspaper food section cover story about me when I was hired back in March 2011 to be the executive chef at Majestic Star Casino’s steakhouse in Gary after it relaunched and rebranded from being Don B.’s Steakhouse after casino owner Don Barden died in 2011,” Richardson reminded me, explaining he joined Blue Chip in May 2022.
This summer, Chef Jay said he’s been busy helping with a complete renovation and new décor for the Blue Chip steakhouse, as well as a completely new dining menu and a reimagined bar and cocktail selection.
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One of his new attractions is an appetizer option for his homemade wagyu meatballs, a recipe he happily shared with me to publish.
Mom and my sisters, like myself, were only vaguely familiar with the origin and sudden popularity today of Wagyu beef on restaurant menus.
This Japanese beef cut is sometimes referred to as “beef butter” because of the extreme fat marbling, the rich flavor and succulent quality which both diners and chefs agree “seems to melt in the mouth.”
Much like the Hawaiian Islands, in Japan, there is very little space for beef cattle to be raised. The Japanese Black Cattle that have been raised for many decades are raised in grazing “low-stress” pasture environments and fed a very generous, rich-in-nutrients grain diet and slaughtered at a slightly older age to ensure more fat and marbling.
The term “Wagyu” simply means “Japanese beef,” and it ranks as an “A5” meat quality, which means a near 50-50 ratio of fat to meat, according to Chef Jay, who previous to his Majestic Casino tenure, worked at Chicago dining landmarks Tavern on the Rush and The Green Dolphin. “Kobe” is another similar term for a high-quality Japanese beef cattle steak.
Columnist Philip Potempa has published four cookbooks and is a weekly radio host at WJOB 1230 AM. He can be reached at [email protected] or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Chef Jay’s Wagyu Meatballs with San Marzano Marinara Sauce
Makes 20-24 meatballs or 10 servings
Ingredients
Meatballs:
2 pounds ground Wagyu beef (or 80/20 fat ratio ground beef to save money)
1/2 medium yellow onion, finely diced
2 cloves garlic, minced
1 cup panko breadcrumbs
2 large eggs
1/2 cup grated Parmesan cheese
1/4 cup whole milk
1 tablespoon Italian seasonings
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Sauce:
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch red pepper flakes
2 cans (28-ounce size) San Marzano tomatoes, crushed by hand
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8-10 fresh basil leaves
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper
Directions
1. To make meatballs, preheat oven to 350 degrees.
2. In a large bowl, combine onion, garlic, panko, eggs, Parmesan, milk, Italian seasoning, salt, and pepper.
3. Add the ground Wagyu and gently mix until just combined. Do not overmix or the meatballs will become dense.
4. Portion into 20-24 meatballs (about 2 ounces each) and place on a parchment-lined baking sheet.
5. Bake meatballs for 18-22 minutes, or until the internal temperature reaches 160 degrees.
6. Rest 5 minutes before serving.
7. To make sauce, heat olive oil in a large saucepan over medium heat.
8. Add sliced garlic and cook gently for 1-2 minutes until fragrant and lightly golden. Do not let it brown.
9. Add the red pepper flakes and cook for 15 seconds.
10. Stir in the crushed tomatoes.
11. Add the basil leaves whole.
12. Bring to a gentle simmer, reduce heat to low, and cook for 30-40 minutes, stirring occasionally.
13. Remove and discard the basil.
14. Season with salt and pepper to taste.
15. Add the baked meatballs to the finished sauce.
16. Simmer gently for 15-20 minutes so the flavors come together.