Dining Out

Kith and Kin Dinner

When: Sun., Nov. 2, 5:30 & 8 p.m. 2014

Please support DigIN’s efforts to provide micro-grants to our Indiana farming community, educational initiatives, and help foster a more robust collaboration between Indiana chefs and farmers.

Beer Reception Chris Blinde, Upland Brewery

Smoked Squash Salad--blue hubbard, Capriole goat cheese, walnut, blackberry vinaigrette Paul Robinson, Pizzology

Turkey & Dumpling Soup--roasted root vegetables, cheddar-herb dumpling Matt Burns, Barn Brasserie

Wood-Roasted Steelhead Trout--smoked trout pate, crispy skin, brown butter-poached turnips, beet gastrique Ricky Hatfield, Peterson's Restaurant

Lamb Osso Buco--fall vegetables, squash-infused polenta, sage & pumpkin seed pesto Craig Baker, The Local

Coffee and Dessert Frank Reber, The Caffeinery

Tickets are limited! We hope you join us for the inaugural event of the Indiana Chef-Farmer Collective to support locally grown Hoosier food and the chefs who prepare it.

Price: $85

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