Chefs’ Night Off is an ongoing series of “pirate” dinners, conceptualized and executed by cooks and bartenders from Indianapolis’ most respected restaurants. This is an opportunity to showcase the developing talents of Indy’s culinary scene and locally owned restaurants and bars with a focus on slow food. The idea is to help cultivate Indy’s food scene and community. To get cooks working with other cooks exchanging ideas, having fun, and talking shit.
We facilitate a creative think tank for Indy’s up and coming culinary and bar talent. The chefs interact with the guests to create a dining experience like no other. There is no “razzle dazzle,” and no unnecessary frills. Just the people who put the flame to the pan breaking loose for one night and bringing to life their cuisines, their way.
$65 for 4 courses and passed appetizers. We utilize the best product from the best local farms. Delicious brew from Brugge will be available for purchase.
Andrew Whitmoyer/Red Beard Productions, Dean Sample/Meridian, Tyson Peterson/Spoke and Steele and maybe a special guest.
Monday, October 24th, 2016 at 6:30 PM (EDT)
Brugge Brasserie – Upstairs – 1011 East Westfield Blvd, Indianapolis, IN 46220
What to Expect:
An informal, communal dining experience. Wear your pajamas, wear a costume, wear shorts and flip flops, we dont care what you wear! Be prepared for a social affair, good times and a few laughs. Drink heavily and be merry!
The Fine Print:
Gratuity and beverage not included in ticket price. Menu is subject to change. Menu modifications will be politely declined. If you have an allergy, please notify us via email when purchasing tickets, we will do our best to accommodate but cannot make any promises. Refunds available up to 72 hours prior to the event.
Chefs’ Night Off will be hosting their first dinner in St. Louis, MO at Público (6679 Delmar Blvd., University City, MO 63130) in the famous Delmar Loop on Tuesday, October 25 at 6:30 PM. Alan Sternberg of Cerulean Indianapolis comes to town to collaborate with Mike Randolph of Público, Randolfi’s and Half and Half, Michael Gallina of the much-anticipated Vicia, and Chris Bolyard of Bolyard’s Meats and Provisions.
Chefs’ Night Off is an ongoing series of “pirate” dinners, curated by founder R.j. Wall from Indianapolis. Conceptualized and executed by cooks and bartenders from the most respected restaurants around the Midwest, the series has featured award-winning individuals such as Chef Kevin Ashworth of 610 Magnolia and Milkwood, as well as Chef Matt Jozwiak and Sous Chef Brian Fischer of Schwa, and Bloomington James Beard semi finalist David Tallent of Tallents.
The goal of Chefs’ Night Out is to get cooks working with other cooks – exchanging ideas, having fun, and showcasing the developing talents of chefs from other Midwest cities. The series facilitates a creative think tank for up-and-coming culinary and bar talent. Chefs’ Night Off has also done dinners in Louisville, Indy, and Chicago, but this first trip to St. Louis showcases our city’s top talented chefs in a new way. Guests dine together at communal tables, and the chefs interact with them to create a dining experience unlike any other. There is no razzle dazzle. No unnecessary frills – just the people who put the flame to the pan breaking loose for one night and bringing to life their cuisines in their way.
Tickets for this event are limited and are $70, not including tax and gratuity. Premium bar will be available for purchase. Please visit: https://www.eventbrite.com/e/chefs-night-off-x-publico-x-central-restaurant-product-present-cross-polination-i-tickets-28404338140
The official bits: Tickets will be refunded 72 hours prior to the event. Gratuity and beverage not included in tickets price. Menu is subject to change. Menu modifications will be politely declined. Allergies will be evaluated on a situational basis, please email us with any needs. This aint fine dining! Wear flip flops, wear a costume, wear a banana hammock! Wait, no banana hammocks! If you have a group of friends attending the event that you wish to be sat with, please notify us via email 48 hours prior to the event.Tickets
We are doing it again! Thanks to Central Restaurant Product we are sending 4 of Indiana’s best to the James Beard House to spread their wings, have some fun and throw down some righteous food and we want you to experience it first.
On 11/6 at Cerulean we will run the same menu that they plan to prepare at The James Beard House this December. Come join us for an evening of great company, great food and great times! Appetizers start at 6:30.
Plow & Anchor, Indianapolis; and the Local Eatery & Pub, Westfield, IN
3 Floyds Brewpub, Munster, IN
The Hoosier State may stake its reputation on athletics, but recently its dining scene has been the one nabbing trophies. Join us for a sampling of the wide diversity of Indy flavors, from gastro fare to modern American cuisine to the acclaimed small plates at 2013 Beard Award semifinalist Bluebeard.
Shrimp Sausages with Horseradish and Lemons on Crackers
Smoked Trout Brandade with Steelhead Roe, Crème Fraîche, and Dill
Pork Hearts with Uni Yogurt, Apple Kimchi, Pickled Ramps, and Chicharonnes
Collard Green Beignets with Feta and Benne
Monkfish Liver Terrine with Cured-and-Smoked Hamachi, Shaved Radishes, Celeriac Wasabi, Scallions, and White Wine–Lemongrass Ponzu
Maple Leaf Duck Breast with Merguez, Baby Bok Choy, Salsify, and Cranberry Jus
Lamb with Anchovy–Miso Cream, Sunchoke Confit, Plums, Radishes, and Smoked Butter
Beef Cheek with Parsnip Mousseline, Black Truffle Jus, Carrot Gnocchi, and Spicy Carrot Greens
Deconstructed Sugar Cream Pie > Bacon-Infused Sugar Cream with Dehydrated Corn Milk, Maple, Black Walnut Brittle, Butternut Squash, and Bacon Fat Crust
Fine print: Gratuity and beverage not included with purchase. Menu modifications will be politely declined. Allergies may be honored on a situational basis. Tickets are non-refundable. Menu is subject to change.Tickets
We love all of you, unless you are a nazi or bigot…then we do not like you. We like hearing from you. Feel free to shoot us questions about upcoming dinners or submit yourself to potentially cook a future dinner. We also do catering for private dinners and events.Email address: email@example.com Phone: 317.840.3898
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