As the author of four published cookbooks and my byline for this weekly newspaper food column I’ve penned for nearly 25 years, I was extremely honored last month to present the 2025 “Citizen of the Year” award on behalf of the Munster Chamber of Commerce to a kitchen wiz and branding genius.
Whether readers know her as Katie Sannito or as her entrepreneur identity as The Gourmet Goddess, this is an everyday influencer with an appetite for not only her own business success but also guiding so many others to achieve their business success.
As last year’s recipient of the same honor, it was my duty to be the presenter of this year’s award during the Munster Chamber of Commerce 70th Annual Gala Dinner on Jan. 31 in the ballroom at The Center for Visual and Performing Arts in Munster.
From January 2024 to December 2025, Katie served as the president of our Munster Chamber of Commerce, with her prior experience as an executive board member beginning in January 2022, and board member status starting in January 2018.
Born and raised in Northwest Indiana, she is a 1996 graduate of Griffith High School and a proud alum of the Indiana University Kelley School of Business before earning her Culinary Arts Certificate in 2006 from the Illinois Institute of Art.
In September 2012, Katie created and launched her Gourmet Goddess brand identity as a private chef and caterer and by the following year, she joined the Munster Chamber of Commerce, leaving her previous 12-year career in account management as a pharmacy benefit manager.
Katie has used her board member and leadership roles with the Munster Chamber to refocus attention on the small business community and build better communication and networking connections. She created the Small Business Development committee to design opportunities for small businesses to learn and be better business owners through a variety of free workshops and brainstorming events.
In January, Katie joined the Board of Directors for the Northwest Indiana Food Council, which of course is another perfect fit for her talents. Whether in her apron or in a power business suit, Katie the Gourmet Goddess is always cooking up inventive recipes for success.
“I love my Italian heritage and refer to it often when sharing stories about making the Christmas ravioli or using the roasting pan from my great-grandfather’s restaurant,” Katie said.
“I was blessed to grow up in a family where it was important to slow down and savor our time together, always with an abundance of incredible food down the middle of the table. The memories made around that table are priceless. The best times of my childhood are connected to my uncles arguing over the last ravioli, our annual trip to Brookfield Zoo with the most incredible picnic spread ever, eating entirely too much antipasti on Christmas Eve.”
After her first year in the catering business, Katie told me she soon realized not everyone has the same kitchen cherished memories and heirloom shared recipes as she and those I describe so often in my own columns and cookbooks.
Columnist Phil Potempa presents The Gourmet Goddess Katie Sannito with a signed copy of his 2019 “Back From the Farm” cookbook, along with her mounted glass plaque award naming her the 2025 Munster Citizen of the Year during the Munster Chamber of Commerce 70th Annual Gala, Jan. 31, 2026, in the ballroom of The Center for Visual and Performing Arts in Munster. (Photo by Sanjin Bosnjak)
“I know how rich my life is because of the deep connection my favorite memories have to the food that was on the table,” she said.
“I wanted to give my clients a taste of the same type of experience because of how important it has been in my life. My service became more than just cooking a meal. Creating memorable moments around the dinner table is what drives my passion for cooking good food and sharing that experience with others.”
Katie says often it can be the simplest of recipes that can be the most satisfying, with the bonus being a quick and easy prep time of just a few basic ingredients, like her catering menu’s often requested caramelized onion dip.
“I’m sharing my caramelized onion dip recipe for you to pass along to readers and for good reasons,” Katie said.
“It’s a Goddess fan favorite and one that I love to share because everyone should have a good dip recipe in their arsenal for family and friend gatherings. I just made 24 pounds of this for Super Bowl orders. People can’t get enough!”
Columnist Philip Potempa has published four cookbooks and is a weekly radio show host on WJOB 1230 AM. He can be reached at PhilPotempa@gmail.com or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
The Gourmet Goddess Caramelized Onion Dip
Makes 2 pounds of dip
INGREDIENTS
4 large yellow onions, medium diced
1 stick unsalted butter
1/4 cup olive oil
8 ounces of cream cheese, room temperature
1 cup sour cream
1 cup mayonnaise (Hellman’s preferred…do not use Miracle Whip)
1-2 cloves garlic, minced (or crushed with garlic press)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flake (or ground cayenne pepper)
1 Tablespoon fresh chives, chopped
DIRECTIONS
Cut onions in half from top to bottom through the root end. Trim the stem end and peel the skin.
Place onions cut side down on the cutting board. Place your palm on the top of the onion to steady, then make 3-4 horizontal cuts into the onion that are about 1/4 inch apart, almost all the way across the onion, but not quite to the root end. Holding the onion steady with your non-knife hand, slice the onion vertically, again about 1/4 inch apart, towards the root end. Then turn the onion and cut from stem to root end for uniformly diced pieces.
Heat the butter and oil in a large sauté pan over medium heat. Add the onions, garlic, red pepper flake, salt and pepper. Sauté for 10-15 minutes, stirring so that the onions are evenly coated with the butter and oil. Reduce heat to medium-low and cook, stirring occasionally for 30 more minutes or until the onions are browned and caramelized. Once done, move the pan off the heat and allow onions to cool.
Place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat until a smooth, whipped consistency. Scrape down the sides of the bowl and add sour cream and mayo. Beat until well combined. Add the onions and mix well. Taste for seasoning. Add in fresh chives now and stir to combine.
Transfer to a bowl, and serve with your desired chips of choice.
