Chefs’ Night Off Indy held their June 2015 event on Monday June 22 from 6 p.m. to 9 p.m. at The Sinking Ship in Broad Ripple, Ind. The theme “Goonies Never Say Die” had an unprecedented menu that certainly did not disappoint.
This ongoing series of “pop up” dinners is organized by RJ Wall, bar manager of The Hi-Fi, and Andrew Whitmoyer, executive chef of Thunderbird, and put on by well-respected restaurants in Indiana. The goal is to give culinary experts creative freedom and enable them to cultivate the food scene and community. So whether you are a Hoosier chef, line cook or foodie, getting tickets to an upcoming Chefs’ Night Off should be on your radar.
The exceptional team of chefs involved with June’s event included:
- Craig Baker of Bent Rail, Local Eatery & Pub and Plow & Anchor
- Nate Bracey of Sinking Ship
- Joshua Huffman of Sangrita
- Eli Laidlaw of Nourish
The dinner was paired with beer from Scarlet Lane Brewing Company.
This communal style event began with an amuse consisting of smoked and confit peanuts. Shortly after, the first course began with “Walk the Plank” chicken hearts served on a wooden plank, topped with pesto and paired with a boiler maker consisting of a Sailor Jerry Rum shot and Lenore pale ale.
The second course, sword fish collars, was served with cous cous, kimchi, hummus and a spicy yogurt dip.
The final course included deep fried suckling pig with green tomato salsa verde, mustard slaw, chow chow, hot pickled relish, house fermented hot sauce, creme fraiche and corn bread.
As for dessert? “White Trash” twinkie tiramisu was served, which consisted of twinkies soaked in Jack Daniels whiskey then topped with cocoa powder and chocolate syrup.
Everyone involved in this Chefs’ Night Off Indy, from the organizers and incredibly talented chefs to The Sinking Ship staff, were incredibly hospitable. The event was enjoyed by all.
Proceeds from the event go to support Project Endure.
Chefs’ Night Off Indy is a great chance for culinary artists to work together and share ideas. The unique menus presented at each of these events are inspiring and gives others ideas for their own restaurants.
The meals are not fine dining and all food is as locally sourced as possible, with only a few exceptions when absolutely necessary.
Details about upcoming events can be found on the Chefs’ Night Off Indy Facebook page.