Meet the Executive Chef from Indy’s newest restaurant Spoke & Steele

Spoke & Steele offers sophisticated “American Fare” featuring charcuterie & cured meats, bespoke spirits and house made barrel-aged cocktails. Diners can expect a global twist on the seasoning and cooking techniques featuring a chef at the corner of the bar working with cheeses, pickled items and cured meats for the ultimate charcuterie experience.

S&S clubSpoke & Steele will also introduce a custom cocktail club, allowing members to enjoy a rotating house made cocktail in their own personalized bottle. The custom-branded bottles will be refilled monthly with a seasonal and fresh libation. The Bar will feature and display the bottles as the centerpiece of the room, offering one of the most unique cocktail programs in the world. Spoke & Steele will be open daily for breakfast, lunch and dinner.;; @spokeandsteele



Crispy Bass, Corn Pudding, Marinated Cherry Tomato sea bass



Corn Pudding

12 ears corn
1oz EVOO
2oz Lime juice
2 cups Corn Stock
2Tbsp Cornstarch slurry
Salt and cayenne to taste
Zest of 1 Lime

Grate corn on the large hole side of a box grater. Take the corn cobbs and boil them in 5 gallons of water for 15 minutes; strain, chill and reserve. In a very hot pan with grapeseed oil, char corn kernals and saute until tender. Deglaze with corn stock slurry; season with EVOO, lime juice, Lime zest, salt and cayenne.

Cornstarch Slurry
Using the chilled corn stock; mix together corn starch and corn stock

Marinated Tomato

¾ c. Red Cherry Tomatoes quartered
¾ c. Yellow Cherry tomatoes quartered
3 tbs. Red Wine Vinegar
3 tbs. Olive oil
3 tbs. New Shallots or New Scallions sliced
6 tbs. Basil chiffonade

Toss all together

Crispy Bass
Simply season bass with salt and white pepper. In a hot pan using grapeseed oil sear presentation side of bass until golden brown. Flip fish and continue to cook until tender and flaky.To Serve
Place a dollop of Corn pudding on an entrée plate. Place Pan seared bass on top of corn pudding. With a slotted spoon, scoop tomatoes out of container and place on top fish as garnish and dressing. Top with fresh herbs and enjoy.

Cheesy Hash Brown Casserole

2 pounds shredded hash brown
2 cups Cheddar
¼ pound of butter
1 pint sour crème
1 can cream of mushroom soup
1 can cream of chicken soup
1 tsp Kosher salt
3 ea chopped Green onions
3 cups corn flakes

Combine all ingredients, top with crushed corn flakes Bake at 350 degrees for 45min. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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