In the sleepy Lake Maxinkuckee town of Culver, Indiana lies the Corndance Café.

A small, quaint eatery from the outside, Tuscan and southwestern inspired on the inside, with food and dishes you won't find anywhere else around these parts.

Owner and Executive Chef, George Pesec, has been here for 11 years with very little competition.

“We are in the middle of nowhere,” said Pesec. “An hour from any metropolitan area so we need to provide an experience to have repeat customers.”

The name “Corndance Café” comes from the dance regional Potawatomi Indian women used to do as they gave thanks for their food.

George's cooking has caught the eyes of high profile clients such as Bill and Hillary Clinton. Mrs. Clinton asked George to cook for her 50th birthday and her class reunion.

The late George Stienbrenner was a frequent guest here, having a house across the street on the lake.

The flavor here is unique, a fusion of tastes from all over the western hemisphere.

“We source all our ingredients in the Americas, meaning north and south continents, we don't import anything from Europe,” said Pesec. “This is not a heat and serve operation. It's everything we make in house, everything is made from scratch and everything is fresh.”

Some of the entrees include: bison stuffed meatloaf, George raises the bison on his own farm; Corndance penne with chicken, prawns, and sausage, with chicken also from George's farm; Sitka salmon with linguine monterossa and apple sage stuffed quail with Bourbon demi-glaze; Peruvian pork hock with blackwater sauce.

“We hope no one walks out of here 'ahh, it was ok,' we hope they walk out and say 'this was absolutely great,” said Pesec.

They also make a great banana napoleon with white chocolate mousse that is sandwiched between two hazelnut meringue cookies.

“If anyone is going to talk about this restaurant they should say the food was great,” Pesec concluded. “I hope the service was as good but the food should definitely be our highlight. That was always our focus from day one.”