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.