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.
Eli Laidlaw/Plat 99, Derek Noll/Sangrita Saloon, Josh Shultz/Blue Beard, Aaron Hanson/Flat Water
East coast style seafood boil! Each chef will do their interpretation of an east coast boil pot. Dinner will be served family style. Dinner includes snacks, 3 different boils, desserts for $60. You will have the option to add 1 lb of king crab and/or a lobster at market price. This dinner will be very communal and service will be laid back. Dress comfortably.
Sunday, August 21st, 2016 from 6:00 PM to 9:00 PM (EDT)
Sangrita Saloon – 501 Virginia Ave #101, Indianapolis, IN 46203
General Principal, laughs, borther and sisterhood, the babies.
Tax included in ticket price. Beverages not included in ticket price. Market price is subject to change. Menu is subject to change. Menu modifications will be politely declined. This is not fine dining. Tickets will be refunded up to 72 hours prior to the event. King crab/Lobster reservations will be taken up to 3 days prior to the event. Cash payment will be accepted day of event for king crab/lobster. Gratuity not included in ticket price. 21 and older please.
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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