A Hoosier Born & “Bread” Brunch
Given that Thanksgiving is always the fourth Thursday in November, you know it’s not going to suddenly pop up on your calendar during the first week of the eleventh month—but, a feast paralleled to the great American holiday’s lavish meal is only days away. A meal meant to be savored. A meal that will feature rare-breed Ossabaw Island hogs. A meal filled with savory bites and extravagant dishes like …
Pork Rillette on Crostini with Stone Ground Mustard and Cornichon
Fried Deviled Eggs
Harvest Soup Shooter
Hoosier Bloody Mary
Chicken & Pumpkin Waffles
Frittata with Sausage and Haymaids Cheese, Potatoes O’Brien
Apple Tatin with Fromage Frais
And the best part, it’s all served by future Hoosier culinary stars from Ivy Tech’s hospitality administration program.
Saturday, November 5, Ivy Tech Chef Jeffrey Alan Bricker and a group of his students will prepare the gourmet brunch, featuring products grown and obtained within a 100-mile radius of Conner Prairie Museum in Fishers. The “100-mile Brunch with Ivy Tech” is the final seasonal event of the Prairie Plates series. In its third year, Prairie Plates celebrates the farm-to-table and craft drink movement with unique culinary experiences throughout the museum’s grounds. Events this season have featured some of the region's top chefs and gourmet artisans.
The 100-mile Brunch is close to full, but there are still a few seats available at this one-of-a-kind table. Tickets are $65 a person and seating is limited. Prairie Plates events are for guests ages 21 and older. Tickets can be purchased online at connerprairie.org or by calling 317.776.6000.
13400 Allisonville Road, Fishers | ConnerPrairie.org
Chef Bricker grew up on the south side of Indianapolis and has worked in the hospitality industry for more than 30 years. He completed his culinary arts training at Ivy Tech Community College Central Indiana, participating as a student in a summer intensive classical French cooking program from l’Ecole de Cuisine La Varenne in Burgundy, France, under the direction of chef and author Anne Willan. He is a member of the Greater Indianapolis Chapter of the American Culinary Federation and a certified executive chef and certified culinary educator.
