Chefs announced for Spring Dinner Series; tickets on sale now 

by | Updates

Happy springtime! For all of us here at Culinary Crossroads, it means it’s almost time for our Spring Dinner Series, and tickets are now on sale.

This will be our third year for our series of collaborative chef dinners at Highland Golf & Country Club in Indianapolis. They’ll take place on four Monday evenings, April 10 – May 1, and each week will feature three of Indy’s top chefs from restaurants all over town. Those chefs work together to create a menu that includes a variety of passed appetizers and then a three-course meal, with each course paired with wines. And the pre-dinner reception includes a complimentary signature cocktail, Sun King beer and a sparkling wine as well.

Here are the dates and the lineup of our chef teams:

April 10: Erin Kem, of The Chalet and Small Victories Hospitality; Tracey Couillard of Ash & Elm Cider Co.; and Kathy Jones of Big Woods.

April 17: Esteban Rosas of Milktooth and Julieta Tacos; Ricky Hatfield of The Prewitt; and Allen Smith of Meridian Restaurant & Bar.

April 24: Carlos Salazar of Lil Dumplings and Mash House; Abbi Merriss of Bluebeard and The Brasserie; and Dean Sample of Foxgardin.

May 1: Jonathan Brooks of Beholder and Milktooth; Conor Shepherd of Beholder; and Glenn Brown of the Flatiron @ The Point on Penn.

Tickets are $195 each ($390 for two or a table of six for $1080) and can be purchased on Eventbrite.

Proceeds from ticket sales go to compensate the chefs, cover their food costs and to support the Greg Hardesty Scholarship Fund at Ivy Tech Community College. Greg, who passed away in June 2021, participated in our first dinner series that year and was one of Indy’s most influential chefs, mentoring many in the local restaurant community. Culinary Crossroads is proud to work with Ivy Tech to create a scholarship to honor his legacy with the first awards to be made for the 2023-24 academic year.

Recent Blog Posts

Support local businesses with your holiday shopping

Support local businesses with your holiday shopping

The Christmas shopping season is upon us, and as you’re making your list and checking it twice, all of us here at Culinary Crossroads hope you’ll consider supporting local for some of those holiday presents. A made-in-Indiana gift does more than make the recipient...

Discover history, barbecue, candy and more in Jeffersonville

Discover history, barbecue, candy and more in Jeffersonville

Considered part of the Louisville metropolitan area, the Kentuckiana city of Jeffersonville, Ind., celebrates Southern cuisine and its history as a stop on the Underground Railroad. According to food historian Robert Moss, author of "Barbeque: The History of an...

Indy student chefs win big at the World Food Championships

Indy student chefs win big at the World Food Championships

Two Indiana middle school students took first place in a new junior division at the World Food Championships in Dallas.

Paramount Schools of Excellence student chef Tony Fernandez, aided by sous chef Tiffany Smith, both 14, won first place and $2,500 Nov. 8 at the competition that included 12 middle and high school teams from Dallas and Indianapolis.

Paramount CEO Tommy Reddicks launched a Junior Chef Academy program this past year that aimed to address food insecurity among student families by teaching cooking skills. Student chefs in the program, taught by local chef Ross Katz, competed during the school’s TURN Festival in September, and the top-scoring teams earned golden tickets to the World Food Championships.

Talking wine and food with Anderson vintner Treva Bostic

Talking wine and food with Anderson vintner Treva Bostic

When psychologist Treva Bostic opened Cultured Urban Winery in her hometown of Anderson, Ind., as the first Black-owned farmhouse winery in the Hoosier state, she fulfilled a lifelong ambition. An avid traveler and oenophile, Bostic, who is the director of race,...