Calling all our valued Indiana customers, restaurant owners and foodservice operators! Join us on Thursday, September 28th from 1:00 p.m. to 4:00 p.m. for our open house Demo Day!
This is your opportunity to try in demand products before committing to a purchase. It’s also a great chance for your employees to get hands on experience with equipment they’ll be working with regularly.
Swing by and put a face to the name
Our product consultants are always here to help you via phone or email. This is also a great time to meet them face to face, ask questions, and learn more about the work we do at Central. Explore our showroom and enjoy special pricing on the equipment and supplies we’ll have on display.
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:
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.
Prior to each course, each of the chefs shared what the item was and other details about their vision for it.
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.
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.