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.
Hello Saint Louis, we are excitied to be organizing another event in your city but this time with up and coming culinary sorcerers!
Who: Rickey Whalen / Reeds American Table, Booker Riley / Sardella, Esteban Rosas / Rook (Indianapolis) and one other chef to be confirmed this week.
What: 5 collaborative courses, sourced thoughtfully and locally.
When: 1/16 at 6:30 PM. Service starts at 7.
Where: Chef Rex Hale’s Boundary at The Cheshire Hotel
Why: We love to entertain, stimulate and have a great time!
Fine print: Beverage and gratuity not included in ticket price. Menu modifications will be politely declined. If you have an allergy we will do our best to accomodate but please send over any allergy based restrictions asap. Menu, chefs, etc subject to change. This aint fine dining! Wear your pajamas, flip flops, yoga pants or whatever it is your comfortable in. If that is a suit and tie, wear a suit and tie!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: firstname.lastname@example.org
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