Culinary Crossroads is heading back to Southern Indiana for our third On the Road Dinner in the New Albany area. The collaborative chef dinner, which begins with a complimentary cocktail hour, is scheduled for May 21 and takes place at Huber Winery’s Plantation Hall in Borden, Ind. Presented by Go SoIN with statewide support from Ivy Tech Community College, the dinner will feature a fabulous multi-course menu created by some of the area’s top chefs, with each course paired with Huber wines.
This year’s featured chefs are Logan Hostettler of The 1894 Lodge, Liz Martino of Mesa Kids Cooking School and Vanessa Felix-Goode of V’s Gourmet to Go and Prosser Career Education Center. The chefs will work together to craft a one-of-a-kind menu that highlights area products and ingredients. Tickets are available at Eventbrite.
Promoting the people, products, places and services of Indiana’s culinary community is part of our mission here at Culinary Crossroads. The On the Road dinners, which take place around the state, offer a way to do just that.
“The On the Road dinner series is very important to us,” said Culinary Crossroads director Larry Dickerson, who launched the organization in 2018 with the support of Lt. Gov. Suzanne Crouch, whose office oversees tourism, agriculture and rural affairs. “So often, statewide programs end up being Indy-centric. We are committed to the fact that this is a statewide initiative.”
Culinary Crossroads has presented On the Road dinners in Evansville, Fort Wayne, Terre Haute and Elkhart County as well as in the New Albany area, with more to come.
In Indianapolis, our Spring Dinner Series, a four-week series of collaborative chef dinners that take place on Mondays at Highland Golf & Country Club, runs through April 29 and features Indy chefs paired with chefs from around the state. Tickets for the April 29 dinner, featuring Indy chefs Ryan Nelson of Late Harvest Kitchen and Patrick Russ of Newfields as well as chef Jeff Ford of J. Ford’s Black Angus in Terre Haute, are available on Eventbrite.
