1913 Restaurant hosts farm-to-fork dinner to benefit Second Helpings

You go to dinner and eat a delicious meal, but do you know just WHERE the food you just ate really came from? On Wednesday, July 27, 1913 Restaurant will showcase local fare and ingredients during a Farm to Fork Dinner to benefit Second Helpings.

Today on Indy Style Chef Dominique (1913 Restaurant) and Michael Gray (Key Account Manager, RNDC) prepare Charred Cauliflower and Shishito Peppers, Toasted Rye Berries, Farmstyle Feta, Shaved Smoked Almond and Paprika Bar Picada, along with Cantaloupe Carpaccio, Salt Cured Pork Tenderloin, Peanut Butter Crunch Bits, Tallegio, and Yogurt-Dill Vinaigrette.

Here’s how it works:

With Indiana’s rich farming culture, the Omni food and beverage team are taking the time to visit and tour partner farmers and producers while learning more about the products they’re using in the kitchen. After the tours are completed, chefs meet to determine the four-course menu to be served during the monthly Farm to Fork Dinner utilizing what they learned during their visits. The second Farm to Fork Dinner will be held on Wednesday, July 27 and allow diners to meet the farmers and producers from this month’s partners including – Trader’s Point Creamery, Huber’s Winery, Cardinal Spirits and The Best Chocolate in Town. The dinner allows diners to of course eat and drink but also to meet and talk to the farmers and producers. Proceeds from the dinner benefit Second Helpings.

WHAT: July Farm to Fork Dinner
WHEN: Wednesday, July 27, 2016 at 6 p.m.
WHY: Each month, the Omni Severin’s eateries, Severin Bar and 1913 Restaurant, are showcasing

The menu includes:

WELCOME RECEPTION

Tasty bites inspired by items collected at the farmer’s market.

DARK CHOCOLATE ROSEMARY TRUFFLE

Herb Cheese Spread, Soda Crackers

BOONE COUNTY BLOOMY BRULEE

Drunken Blueberry Compote, Amelia’s Bread

CUCUMBER CUPS

Cottage Cheese, Fresh Greens, Radish

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FIRST COURSE

CANTALOUPE CARPACCIO

Salt Cured Pork Tenderloin, Peanut Butter Crunch Bits, Caerphilly, Yogurt-Dill Vin

SECOND COURSE

CHARRED CAULIFLOWER AND SHISHITO PEPPERS

Toasted Rye Berries, Farmstyle Feta, Shaved Smoked Almond and Paprika Bar Picada

THIRD COURSE

CREAMLINE MILK BRAISED PORK

English Nut Toffee Roasted Carrots & Dragon Tongue Beans, Fried Chickpea, Grilled Peach Chutney

FOURTH COURSE | FAMILY STYLE

SIMPLY CHOCOLATE & CHEESE

Salted Turtle Bark & Fleur de la Terre with accompaniments

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FIFTH COURSE

TRUFFLE PIE Black Pepper Cabernet Mousse, Oreo Crust, Songbird Craft Coffee Dirty Russian Shooter

Seats are $49 per person, excluding tax and gratuity, with proceeds benefiting Second Helpings.  Future dinners will be held on:

  • Wednesday, Aug. 24: Taxman Brewing Company, Smoking Goose Meatery and Capriole Goat Cheese
  • Wednesday, Sept. 28: Starlight Distillery, CBR Natural Meats, Just Pop In! and Fair Oaks Farms
  • Wednesday, Oct. 26: Fall Harvest Celebration

Spaces are limited and reservations can be made by calling 317.634.6664. For more information, visit OmniHotels.com or:

www.omnihotels.com/hotels/indianapolis-severin/dining/farm-to-fork-dinner-series
www.facebook.com/omnihotels
www.facebook.com/omnihotels

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