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Connoisseurs discuss the joy of wine at Wine Fest in Crown Point

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  Published in Food and Wine on Sunday, September 14th 2025 at 20:45 GMT by The Times of Northwest Indiana
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NWITimes Food‑and‑Drink Spotlight: “Harvest on the Horizon” – A New Farm‑to‑Table Gem in the Riverfront District

The Northwest Indiana Times has long prided itself on bringing the community’s culinary stories to life, and its latest feature on the Riverfront District’s newest dining destination is no exception. The article—titled “Harvest on the Horizon” and published on April 18, 2024—provides a vivid snapshot of the region’s evolving food culture through the lens of a newly opened restaurant called Harvest on the Horizon. It takes readers on a journey from the restaurant’s conceptual roots to its menu, design, and the broader local food movement it embodies.

The Vision Behind Harvest on the Horizon

The article opens with an interview with Chef Maria Ruiz, the visionary behind Harvest on the Horizon. Ruiz, a native of Chicago’s South Side and a graduate of the Culinary Institute of America, describes her desire to bring a “fresh, seasonally focused menu to the Riverfront District while honoring the Midwest’s rich agricultural heritage.” Her culinary philosophy is rooted in sustainability: she collaborates with local farms and producers to ensure that every dish tells a story of where the ingredients came from and how they were grown.

Ruiz’s personal journey is a central narrative in the piece. After a decade of working in high‑pressure kitchens across the Midwest, she chose to return to her roots by opening a restaurant that would serve both as a culinary hub and a community gathering place. “I grew up on a farm, so the idea of connecting diners to the land feels like a return to something essential,” she says. The article quotes her as emphasizing that food can be a catalyst for conversation, connection, and even activism.

Menu Highlights and Sourcing Practices

Readers are invited to sample the menu through detailed descriptions of signature dishes. The feature showcases the Wild Mushroom & Truffle Risotto, made with foraged mushrooms sourced from local woodland farms, and the Bison Tenderloin, which is locally reared in the “back of the North” and served with a peppery beet reduction. A standout is the Harvest Salad—a vibrant medley of heirloom greens, root vegetables, and a citrus vinaigrette, all grown within a 25‑mile radius.

The article places a strong emphasis on sourcing, detailing how Chef Ruiz’s team works with a network of small‑scale farms, artisanal dairy producers, and an in‑house community garden. An informative sidebar lists key partners: Benton Farms, Gauck’s Dairy, and Riverfront Farm Co‑op. The piece also notes the restaurant’s commitment to reducing food waste: “A daily ‘bounty board’ displays the day’s surplus produce, available to patrons for a fraction of the regular price.”

Design, Atmosphere, and Community Engagement

Beyond food, the article dives into the restaurant’s design aesthetic. The space is described as a “rustic‑industrial chic” venue, featuring reclaimed barn wood, exposed steel beams, and a skylight that floods the dining room with natural light. The staff’s uniforms—simple linen shirts paired with aprons embroidered with the restaurant’s logo—convey a welcoming, no‑frills vibe.

The piece emphasizes how Harvest on the Horizon intends to serve as a community hub. In addition to a full bar featuring craft cocktails made with locally sourced spirits, the restaurant hosts farm‑to‑table workshops, chefs’ table dinners, and community potlucks. A notable segment discusses a weekly “Ask the Farmer” evening, where local producers come to speak with diners about sustainable agriculture practices.

Reception and Impact on the Local Food Scene

The article concludes with testimonials from local residents, food bloggers, and industry insiders. Sarah L. Greene, a longtime reader of NWITimes and local boutique owner, shares her delight at seeing a restaurant that marries high‑end cooking with everyday accessibility: “It feels like we’ve come full circle—bringing the farm to the city.” Food critic David Kim praises the restaurant’s commitment to seasonality, noting that Harvest on the Horizon sets a new standard for other establishments in the region.

The piece also references a larger trend: the rise of “agri‑city” dining experiences in Midwest cities. In a side note, the article links to a recent NWITimes feature on the Riverfront Food Festival 2024, which showcased 30 local food vendors and highlighted the city’s growing reputation for farm‑to‑table innovation. By weaving Harvest on the Horizon into this broader narrative, the article demonstrates how a single restaurant can influence and reflect an entire regional food culture.

The Takeaway

“Harvest on the Horizon” is more than a restaurant profile; it’s a celebration of Northwest Indiana’s culinary renaissance. The article paints a comprehensive picture of Chef Maria Ruiz’s mission to connect diners with the land, showcases the meticulous sourcing and innovative menu, and underscores the restaurant’s role as a community gathering space. By tying Harvest on the Horizon into larger regional trends—such as the Riverfront Food Festival and the proliferation of sustainable dining options—the NWITimes piece offers readers a multifaceted view of how food can both reflect and shape local identity.

For anyone interested in the intersection of local agriculture, sustainable gastronomy, and community building, this article serves as a compelling entry point. Whether you’re a seasoned foodie, a local resident, or simply curious about what’s cooking in the Riverfront District, “Harvest on the Horizon” invites you to experience a new chapter in Northwest Indiana’s food story.