Chef Paul Skulas may not hail from Southern Indiana, but he grew up close enough in northwest Ohio. Post-Marine Corps, he honed his Southern chops by training at Johnson & Wales in Charlotte, North Carolina, and working with “Big Bad Chef” John Currence in Oxford, Mississippi. Further stints in Louisville led him to join restaurateur Alex Tinker in launching Portage House (117 East Riverside Drive, Jeffersonville, IN, 812-725-0435, eatportagehouse.com). We don't usually pry so much into a chef's background, but Skulas has a palate and an approach to Midwestern fare that seems very much his own. Southern Indiana and north central Kentucky both have rich farm country, so it's not surprising that so many restaurants in the area draw on local sources for their provender....Read More