The Culinary Crossroads 2022 Spring Dinner Series kicked off its four-week run on April 19 with a menu inspired by the flavors of Spain and Portugal. The “global culinary experience” theme will continue as we spotlight Italy on April 26, France on May 3 and the Middle East on May 10.
Chefs for week one were Abbi Merriss of Bluebeard and The Brasserie at Kan-Kan, Carlos Salazar of Lil Dumplings Noodle Bar and West Fork Whiskey and Pete Schmutte of Leviathan Bakehouse. Wine pairings are included at all dinners and were selected by sommelier Ashlee Nemeth of Tinker Street.
“Tonight’s kick off was so much fun,” said Culinary Crossroads founder Larry Dickerson. “Being involved with Culinary Crossroads and especially the Spring Dinner Series is so enjoyable. A huge shout out to the chefs, strategic partners and patrons who make it happen!”
Once again, the Spring Dinner Series is hosted by Highland Golf & Country Club, and the presenting sponsor is Ivy Tech Community College. Proceeds go to compensate our chefs, support Culinary Crossroads’ initiatives and create a culinary scholarship at Ivy Tech. For more on the dinner series, as well as our upcoming On the Road collaborative chef dinner in Southern Indiana, follow Culinary Crossroads IN on Facebook and Instagram.
