Indiana has so much culinary talent, and we’re on a mission to shine a spotlight on talented chefs around the state!
To that end, we launched our On the Road dinners in 2021, with our first stop at Evansville’s Copper House Restaurant & Bar. We hit the road for the New Albany area in the spring of 2022 for a dinner at Huber’s Orchard, Winery & Vineyards, and then, just a few months ago, we brought together chefs in Northern Indiana for a collaborative dinner at the new Union Street Market at Electric Works in Fort Wayne.
This week, we were back in the New Albany area for our second On the Road dinner in Southern Indiana, which took place once again at Huber’s beautiful Plantation Hall. This year’s dinner featured chefs Ming Pu, of Brooklyn & the Butcher, Mark Ford, of OutCast Fish & Oyster Bar, Kimberly and Zechariah Maxey of Leaven Bakery, all in New Albany, and Scott Dickenson of 1816 Modern Kitchen + Drinks in Corydon.
Featuring such local farms and artisans as Legacy Maker Meats, 3D Valley Farm, Capriole goat cheese and Huber wines and spirits, the menu celebrated spring in Southern Indiana.
“Once again, the chefs outdid themselves and created a fabulous menu,” said Culinary Crossroads founder and director Larry Dickerson, “and the dinner brought together so many supporters who see the value in celebrating local food and our state’s culinary talent.”
Generous support from presenting sponsor SoIN Tourism, statewide sponsor Ivy Tech Community College and Huber Orchard, Winery & Vineyards helped to make the evening possible.
“We’ve got some great culinary talent,” said SoIN Tourism executive director Jim Epperson. “It’s a great setting, and its just a phenomenal evening.”
Look for more On the Road dinners and other Culinary Crossroads initiatives as we continue to highlight the people, products, places and services that make Indiana the preferred place to live, work and play.
