Jazz Kitchen celebrates 20 years

David Allee, owner and chef at Jazz Kitchen prepares appetizers and drinks from the establishment and shares the highlights from 20 years in Indy.  Rob Dixon, saxophonist will plays for us throughout the hour.




1.5-2 oz Slow and Low Rye (infused with orange and honey)

.5 oz Grand Marnier

1/2 lemon juice

.5 oz simple syrup

dash of bitters


shake vigorously in shaker

serve as a martini in cold months, on the rocks in the summer




to marinate shrimp


12-15 sized raw peeled and deveined shrimp

1/4c olive oil

fresh rosemary

cajun seasoning

kosher salt

fresh cracked pepper


to make dip

8 roma tomatoes (roasted)

1 Tbs. jamaican patty sauce

2 oz. atomic horseradish

1/2 Tbs honey

dash of worcestershire sauce

juice of 1/2 lemon

juice of 1/2 lime

salt & pepper


Grill shrimp until just cooked thoroughly.

Serve with dipping sauce





















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