Chefs’ Night Off started as an ongoing series of “pirate” dinners, conceptualized and executed by cooks and bartenders from Indianapolis’ most respected restaurants. This was 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. That idea has now since grown into multiple markets, cross pollinating talent from many cities.
We facilitate a creative think tank for America’s 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.
Private Events/Weddings: From in home culinary demonstrations and private meals to weddings Chefs Night Off can provide you with a culinary experience unlike any other. We work with every client to make certain they and their guests have the best experience possible. Tired of bacon wrapped asparagus and a Caprese salad at your events? So are we. We will work with local farms and farmers to provide you and your guests with the highest quality, locally and ethically sourced product available.
Eco friendly/Sustainable weddings: Allow us to help you plan your special day while keeping the environment and your budget in mind.
Due to the individual and unique nature of our events we do not offer “packages”. Instead we prefer to tailor the experience to our clients needs and budget.
Who: Adam Ditter, Steve Simon, Scott Lowe & Kris Messer
Where: Bent Rail Brewery
When: 7/11 at 6:30
What: 5 seated courses created by former Long Branch Chef Adam Ditter, ala carte drink menu composed by Steve Simon and hosted by Scott Lowe. $55. Beverages not included in price.
1st course: fried smelt w/ chili aioli & cucumber aioli
2nd course: Dan Dan pockets w/chili oil and banana ketchup
3rd course: Mapo egg in a hole w/crispy shallots
4th course: Chicken thigh roulade, mashed potatoes, corn, chicken gravy, cheddar cheese
5th course: Coconut and lemongrass ice cream float
Beverage support provided by Southern Glazers
Fine print and such: Beverage and gratuity not included in the ticket price. Menu modifications will be politely declined. If you have an allergy please communicate so with myself and we will do our best to accommodate. If you are meeting another party please send us an email with the name under which they purchased their tickets so that we may seat you together. Refunds can be given 1 week prior to the event. No special requests can be honored due to the nature of this event.
We love you!Tickets
Chefs’ Night Off and Turchetti’s Salumeria/George Turkette are hosting their annual hog roast at Tyner Pond Farm on Saturday, August 5th!
Food: All you can eat, open pit roasted hogs and chicken accompanied by a slew of sides.
Price: Adults/$40 Children under 12/$7
When: 8/5 5:30-we’re sleepy
Where: 7408 E 200 S, Greenfield, IN 46140 This will be an all afternoon, kid-friendly affair set on a beautiful farm. $40 for adults. There will be children’s activities set up by White Pine, live music and brews. Feel free to arrive an hour or so early to check out the behind the scenes action. This will be a true farm to fork, 100% local sourced event.
About Tyner Pond Farm:
Nestled in Hancock County, Indiana, this fertile land grew corn before we happened upon it. We bought it in 2010 to feed people, not profits. Fields of corn have been replaced by cattle, chickens and pigs working their way through rich pastures, dining on nature’s salad bar and living as nature intended. Why? Because we saw a broken industrial food system and wanted to play a part in the local food movement.
That local food movement needs help from dedicated farmers and producers like Tyner Pond Farm. Indiana imports an estimated 90% of its food. More than $14.5 billion is spent by Hoosier consumers each year buying food sourced outside the state. (Source: Ken Meter, Hoosier Farmer? Emerging Food Systems in Indiana.) “A vital consumer movement seeking healthier food choices, born 40 years ago in Bloomington, has expanded and matured,” Meter says. “Now, people all over Indiana seek to know the farmer that feeds them, and to see with their own eyes the farms where their food was raised.
Being an integral part of the local food movement is one of two important aspects of Tyner Pond Farm. The other is complete dedication to sustainable farming methods. Inspired by Joel Salatin and Holistic Management principles, Chris’ approach to farming is natural and sustainable, for healthier land, livestock and customers.
We use environmentally sound practices — like rotational grazing — and innovative, highly effective yet simple equipment — such as mobile poultry cages — to produce all-natural beef, pork and chicken for your family.
This event is rain or shine. Well behaved pets are welcome rude pets will be asked to leave, promptly. Refunds will be accepted up to 72 hours prior to the event. Due to the nature of this event menu modifications will be politely declined. If you have a food allergy please contact us as soon as possible. Beverages are not included in ticket price. Feel free to bring folding chairs, blankets, etc. Be respectful to the farm, the animals and each other. This is an informal, outdoors affair on a farm, dress accordingly.
We look forward to seeing you at the farm!Tickets
Chefs’ Night Off & MOKB Presents
Broad Ripple Village Summer Seafood Boil & Block Party w/ Pork & Beans Brass Band, DJ Ryan Stroble
Sunday, August 20th @ Sangrita Saloon / Urban Gypsy
Seafood Boil Ticket: $60
VIP Crab & Lobster + Early Entry: $120
Block Party Ticket (Food Not Included): $5
On Sale This Friday 10 AM
Tickets & Info > http://ticketf.ly/2r7wltG
Feast on the culinary fruits of the sea, including unlimited shrimp, crawfish, corn, potatoes and Turchetti’s Salumeria andouille sausage, all in a New Orleans-style atmosphere. General Admission and VIP tickets go on sale this Friday, June 2nd at 10am via Ticketfly.com.
This years event has expanded to feature an enhanced menu, live music, and a VIP crab and lobster experience. Sangrita Saloon chef, Joshva Hvffman leads the trio of culinary experts comprised of George Turkette (Turchetti Salumeria) and Aaron Hansen (Long Branch RIP) as guests watch the boil unfold before their eyes. When the food is ready, it’s scattered about on tables at the event for a communal free-for-all.
General admission tickets grant access to the the unlimited helpings of seafood boil staples while the VIP Crab & Lobster Experience ticket grants you early entry and adds an additional feast of lobster and King Crab to your plate. Fans who only want to take part in the atmosphere can exclude the food option and enter the Block Party and concert for only $7. Only 50 VIP tickets available.
General admission $60, VIP Crab and Lobster Experience $120 and Block Party $7.00 tickets go on sale to the general public this June 1st at 10am. This is an all ages event with adult beverage options for attendees over 21 years of age.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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