DID YOU HEAR? Spoke & Steele is pleased to present the first of many upcoming dinner series pairing chefs together at Spoke & Steele giving them space to showcase their creativie culinary talents. The Chef’s Collective Dinner will emerge with their first event Thursday, August 30th at 6pm at Spoke & Steele in Downtown Indianapolis. Five time James Beard Nominated Chef, Greg Hardesty and Executive Chef Sal Fernandez of Bridges Craft Pizza and Wine Bar.
Together, Chefs Hardesty and Fernandez have created an exceptional six course menu that will be perfectly paired with six wines hand picked by Bill Kennedy of Crossroad Vintners. Each of the six dishes are created with local sustainable farm-to-table and sea-to-table ingredients of which is a passion for both chefs. The introductions of cultural flavors by both chefs will produce what is sure to be a delectable meal.
SHRIMP DUMPLINGS WITH UMAMI GLAZE
ZARING FARMS WATERMELON, FETA, FRIED PROSCIUTTO, MINT, MELON VINAIGRETTE, BALSAMIC GLAZE AND CHERVIL
SLOW ROASTED TASMANIAN OCEAN TROUT, CAULIFLOWER MISO PURÉE, BABY BOK CHOY, SNOW PEAS AND MACADAMIA NUTS
FARRO RISOTTO, BACON WRAPPED QUAIL STUFFED WITH FOCACCIA FARCI, ROASTED SQUASH AND RADISHES, BACON AGRODOLCE, PICKLED KUMQUATS
FISCHER FARMS CHUCK EYE, MUSHROOM FARINETTE, PANCETTA BRAISED GREEN BEANS & CARROTS, RED WINE SWEET CORN JUS
PROFITEROLES, DAIRY CASTLE VANILLA ICE CREAM, DULCE DE LECHE, CHOCOLATE GANACHE
Email Ramona Adams firstname.lastname@example.org to secure your spot! Tickets will go fast! #spokeandsteele #winedinner #chefsdinner #chefscollective #communaldining #downtownindy #eatrealfood #supportyourchefs #jbfoundation #jamesbeard #indianapolis #edibleindy #eathereindy #eatdrinkindy #ediblecommunities #foodandwine #foodnetwork