Some of our talented Spring Dinner Series chefs gather to support Chef Greg Hardesty for the finale of the Series.
The Culinary Crossroads Dinner Programs focus on “Great Food, Great Talent, and Great Causes” and highlight culinary ambassadors who bring their tremendous talents to our plates and make a difference in our communities.
2023 SPRING DINNER SERIES
Our third-annual Spring Dinner Series, presented by Ivy Tech Community College, takes place April 10 – May 1 at Highland Golf & Country Club and features an incredibly talented culinary lineup. Each week, three chefs will work together on a multi-course menu that includes fabulous appetizers, served with a sparkling wine, beer and a signature cocktail, then a three-course meal with each course paired with wines. A portion of the proceeds from the dinners will go to the Greg Hardesty Culinary Scholarship at Ivy Tech – the perfect combination of “great food, great talent, great causes.”
Our 2023 Spring Dinner Series will feature an “around town” theme, and dinners will feature chefs from all around the Indianapolis area. Our chef teams include:
April 10: with chefs Erin Kem, Tracey Couillard and Kathy Jones.
April 17: with chefs Esteban Rosas, Ricky Hatfield and Allen Smith.
April 24: with chefs Carlos Salazar, Abbi Merriss and Dean Sample and Patrick Kanne.
May 1: with chefs Jonathan Brooks, Conor Shepherd and Glenn Brown.
Chef Chris Liechti and team plating a course during the 2021 series.
In keeping with the Culinary Crossroads motto of “great food, great talent, great causes,” and in addition to helping to create a culinary scholarship, portions of the revenue are used to compensate participating chefs, cover food costs and provide support for future Culinary Crossroads initiatives.
ON THE ROAD DINNER SERIES
Based on the tremendously positive feedback received from the guests, chefs, sponsors, and stakeholders who attended or were involved in producing our Spring Dinner Series, we made a commitment to take the dinner series concept on the road to other Indiana cities. So far, we’ve been to Evansville, the New Albany area and Fort Wayne, and more are in the works.
Producing the “On The Road” initiative provides the opportunity to hold true to the commitment made by Culinary Crossroads leadership to be a true statewide initiative. This ensures that when we talk about the “people, products, places and services” that define Indiana’s culinary landscape, it encompasses Indy as well as Evansville and Jeffersonville in the south, Fort Wayne and South Bend in the north and many more of our state’s great cities and towns.
Each of the cities selected for the “On The Road” campaign will have great stories to tell about their culinary history. And, just like in Indianapolis, the participating chefs will reflect the past, present and future talent in each destinations.
Sponsors and attendees provided overwhelming support for the Dinner Series.
SUPPER CLUB SERIES
Culinary Crossroads is pleased to collaborate with Paramount Schools of Excellence to launch a new, year-long dinner series: Culinary Crossroads Supper Club presented by Paramount Schools.
Paramount Schools of Excellence student caring for a member of their goat herd.
Born from the “Bring Back The Chefs” dinner series that Tommy Reddicks and Paramount Schools of Excellence produced as a way to support the culinary community during the height of the pandemic, this recent partnership with Culinary Crossroads allows for the continuation of their program and aligns perfectly with the mission.
Our Sunday suppers began on August 15th, 2021, continued through September 2022 and will begin again in spring 2023. These limited seating suppers will feature some of the region’s top chefs preparing exquisite five-course meals, with ticket revenue used to compensate the chefs and to provide scholarship dollars to the Ivy Tech Hardesty Scholarship Fund.
The Culinary Crossroads Supper Club is a welcomed addition to Culinary Crossroads’ portfolio of dinner programs focused on “Great Food, Great Talent and Great Causes”.