Spoke & Steele Presents A Chef's Collective Dinner with Greg Hardesty & Sal Fernandez

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A Chef's Collective Dinner, Spoke & Steele, August 30

Spoke & Steele is pleased to present the first of many upcoming dinner series pairing chefs together at Spoke & Steele giving them space to showcase their creativity culinary talents. The Chef’s Collective Dinner will emerge with their first event Thursday, August 30th at 6pm at Spoke & Steele in Downtown Indianapolis. Five time James Beard Nominated Chef, Greg Hardesty and Executive Chef Sal Fernandez of Bridges Craft Pizza and Wine Bar.

Together, Chefs Hardesty and Fernandez have created an exceptional six course menu that will be perfectly paired with six wines hand picked by Bill Kennedy of Crossroad Vintners. Each of the six dishes are created with local sustainable farm-to-table and sea-to-table ingredients of which is a passion for both chefs. The introductions of cultural flavors by both chefs will produce what is sure to be a delectable meal.

MENU

 SHRIMP DUMPLINGS WITH UMAMI GLAZE

 

ZARING FARMS WATERMELON, FETA, FRIED PROSCIUTTO, MINT, MELON VINAIGRETTE, BALSAMIC GLAZE AND CHERVIL

  

SLOW ROASTED TASMANIAN OCEAN TROUT, CAULIFLOWER MISO PURÉE, BABY BOK CHOY, SNOW PEAS AND MACADAMIA NUTS

 

FARRO RISOTTO, BACON WRAPPED QUAIL STUFFED WITH FOCACCIA FARCI, ROASTED SQUASH AND RADISHES, BACON AGRODOLCE, PICKLED KUMQUATS

  

FISCHER FARMS CHUCK EYE, MUSHROOM FARINETTE, PANCETTA BRAISED GREEN BEANS & CARROTS, RED WINE SWEET CORN JUS  

  

PROFITEROLES, DAIRY CASTLE VANILLA ICE CREAM, DULCE DE LECHE, CHOCOLATE GANACHE

About the Chefs

 Chef Hardesty maintains to be one of Indiana’s legendary chefs. A James Beard nominated chef who cultivated the careers of some of the top chefs and restaurant owners in Indianapolis. Jon Brooks of Milktooth and Beholder, Neal Brown of Neal Brown Hospitality, Abbi Merris of Bluebeard and many other successful food entrepreneurs. His career began over two decades ago in Los Angeles working for James Beard Who’s Who Chef Joachim Splichal as his sous chef, later moving on to become executive chef of celebrated San Francisco's Rubicon. IN 1999, he moved back to Indianapolis where he owned and operated four successful restaurants, H20, Elements, Recess and Room Four.

Greg was a pioneer of sourcing local food into unique and deliciously different dishes influenced by different cultures. In February 2017 after a very successful seven year run with Recess (A Zagat top restaurant) and being a five consecutive James Beard Best Chef, Great Lakes semifinalist, Hardesty made the decision to retire and close the kitchen wanting to find new opportunities to challenge himself. He aspires to create a working kitchen and continue to inspire people to be creative with their menus while he continues to be committed to supporting sustainable and local purveyors.

Chef Sal Fernandez grew up in Napa Valley studying at the Culinary Institute of America in California. His passion for cooking and all things foods started at an early age. Surrounded by restaurants such as The French Laundry and Meadowood, Fernandez aspired to work the best chefs in the country. Chef Fernandez trained under Chef Rogelio Garcia and Chef Brandon McGlamery, both Thomas Keller alums. His belief is working with those talented chefs and his six years serving in the military contribute to his excellent leadership skills.

Chef Fernandez embraced the Bridges Craft Pizza and Wine Bar project located in Greencastle, Indiana rising to the challenge to create an inspirational dinning experience for Greencastle, DePauw University, and the surrounding communities. The restaurant continues to be his passion as he continues to set an exceptional standard for excellence. Working with an authentic wood-burning pizza oven from Italy creates an environment bringing people together continues to elevate Chef Fernandez creativity and desire for exceptional cuisine. In June 2018, Fernandez hosted his first ever James Beard Foundation dinner with the goal of winning a spot to cook at the famed James Beard House. Later this year, he along with his kitchen staff and Chef Greg Hardesty will have that honor. Chef Fernandez’s philosophy for his food is simple: "Great Food and Great Service.” He leads his team to live by this every day.

 

About Spoke & Steele

Spoke & Steele is an American contemporary restaurant located in the heart of downtown Indianapolis. The restaurant concept draws from the emerging neighborhoods in downtown Indianapolis while their menu inspiration comes from influences around the world and the seasonal artisanal ingredients available from Indiana producers. The restaurant has a subtle racing theme throughout the interior design down to the menu. Autographed menu items like the Pagenaud Steak Frites, bring IndyCar driver, Simon Pagenaud’s french influence to the table. Spoke & Steele has a custom barreled cocktail program setting themselves apart from any traditional beverage program. They have been featured in the press more than 55 times including most recently in Food & Wine. Find Spoke & Steele seven days a week for breakfast, lunch or dinner at 123 South Illinois Street | Indianapolis, IN 46225 | SpokeandSteele.com.  

 

Date: August 30, 2018 6:00 PM-9:00 PM

Location: Spoke & Steele | 123 S. Illinois St. , Indianapolis, IN | 317 737 1616

Admission:

Tickets are $120 per person and does not include tax or gratuity. Contact Ramona Adams at radams@spokeandsteele.com to secure your tickets.

Find it

123 S. Illinois St.
Indianapolis, IN
317 737 1616