Enjoy three-course meals at discounted prices during Devour Downtown

85 resturants… three-course, value-priced menus……….. what are you waiting for?! Today on Indy Style, Chef Scott Reifenberger, St. Joseph Brewery & Public House, gives us a sample taste of what’s on HIS menu for this year’s Devour Downtown.Each year new restaurants join the Devour lineup, including these five eateries:

• Broken Beaker Distillery – Menu coming soon

• Mr. Tequila’s Cantina and Grill – Lunch for $16 or dinner for $20

• Nada – Lunch or dinner for $25

• St. Joseph Brewery & Public House – Dinner for $30

• Sultana Cafe & Hookah Bar – Menu coming soonDiners can also make a night out during Devour Downtown by enjoying these special offers:

• NCAA Hall of Champions: Buy one admission, get one admission of equal or lesser value free. Use the phrase “Devour Indy Deal” when purchasing tickets

• Conrad: Make a night of Devour Downtown by booking a room for only $149/night rate when using promo code EAT.

• IN Light IN: Enjoy the free, two-day interactive light festival on the evenings of Friday, Aug. 26 and Saturday, Aug. 27 from 8:52 p.m. – 1:02 a.m. on the Cultural Trail and the IPL building.

• Eiteljorg Museum: Save $2 with promo code “DevourEJ” when purchasing tickets at the Museum.

• Indy Fun Trolley Tours: Take advantage of 10 percent off of an adult fare.

• Homespun: Modern Handmade: Receive a 10 percent discount at Homespun during Devour by showing your receipt from a meal at Mimi Blue or Black Market.

• BlueIndy: Sign up for a yearly BlueIndy membership and use promo code “Devour” to receive six months of membership fees free + two hours of free drive time.GRILLED PORK CHOP w/CAPRIOLE CHEVRE POLENTA & SUMMER VEGETABLE RATATOUILLE

4 EACH PORK CHOPS, APX. 8 OUNCES EACH

2 TBSP EXTRA VIRGIN OLIVE OIL (EVOO)

1 TBSP EACH FRESH PARSLEY, ROSEMARY, THYME CHOPPED

3 CUPS VEGETABLE STOCK

1.5 CUPS MILK

1 CUP POLENTA

6 OUNCES CAPRIOLE CHEVRE OR CHEESE OF CHOICE

TO TASTE SALT/PEPPER

.5 CUP EXTRA VIRGIN OLIVE OIL

1 CUP YELLOW ONION, MINCED

2 TBSP GARLIC, MINCED

2 CUPS EGGPLANT, PEELED AND DICED .5″ X .5″

2 CUPS ZUCCHINI, DICED .5″ X .5″

2 CUPS YELLOW SQUASH, DICED .5″ X .5″

1 CUP RED BELL PEPPER, DICED .5″ X .5″

1 CUP YELLOW BELL PEPPER, DICED .5″ X .5″

3 CUPS TOMATO CONCASSE

2 TBSP TOMATO PASTE

.25 CUP FRESH BASIL, CHOPPED

2 CUPS FRESH ARUGULA

2 TBSP REDUCED BALSAMIC VINEGAR

1. COMBINE THE 2 TBSP EVOO WITH CHOPPED PARSLEY, ROSEMARY AND THYME. PLACE ON PORK CHOPS TO MARINATE. PREHEAT GRILL TO MEDIUM-HIGH TEMPERATURE.

2. BRING VEGETABLE STOCK AND MILK TO A BOIL. ADD IN POLENTA AND REDUCE HEAT TO MEDIUM. STIR FOR APPROXIMATELY 10 MINUTES OR UNTIL POLENTA MIXTURE HAS THICKENED. ADD IN GOAT CHEESE, CONTINUE TO STIR AND SEASON WITH S/P.

3. PLACE .5 CUP OF EVOO INTO A LARGE SAUTE PAN AND HEAT TO MEDIUM. ADD IN CHOPPED ONIONS AND GARLIC AND COOK UNTIL FRAGRANT BUT NOT BROWN IN COLOR. ADD IN EGGPLANT AND CONTINUE TO COOK FOR APX. 5 MINUTES. ADD IN SQUASH AND PEPPERS COOKING UNTIL SOFT APX. 8 MORE MINUTES. ADD IN TOMATO PRODUCTS AND ALLOW TO COOK FOR 15 MORE MINUTES. FINISH RATATOUILLE WITH FRESH BASIL, SALT AND PEPPER.

4. FLASH FRY ARUGULA IN 350’ OIL. TRANDFER TO TRAY WITH PAPER TOWEL TO ABSORB EXCESS GREASE.

5. GRILL PORK CHOPS ON GRILL TO DESIRED DONENESS.

6. PLACE POLENTA AND RATATOUILLE ON PLATE. LEAN PORK CHOP AGAINST THE RATATOUILLE AND GARNISH WITH CRISPY ARUGULA AND BALSAMIC SYRUP.

YELLOW TOMATO GAZPACHO w/ JUMBO LUMP CRAB

3# RIPE YELLOW TOMATOES, STEM REMOVED, QUARTERED

2 OUNCES SHALLOTS, PEELED AND DICED

2 EACH YELLOW PEPPERS, STEM AND SEEDS REMOVED

1 EACH CUCUMBER, PEELED AND SEEDED

4 OUNCES EXTRA VIRGIN OLIVE OIL

2 OUNCES PALE ALE VINEGAR

1 TBSP SRIRICHA SAUCE

TO TASTE SALT/PEPPER

1 POUND JUMBO LUMP CRAB

3 TBSP RED BELL PEPPER, SMALL DICE

2 TBSP CILANTRO, MINCED

2 TBSP SCALLIONS, CHOPPED

1 TBSP LEMON JUICE

8 EACH CHERRY TOMATO, QUARTERED

1. PLACE FIRST 7 INGREDIENTS INTO A BLENDER AND PUREE.

2. TASTE AND SEASON AS NEEDED WITH SALT & PEPPER.

3. STRAIN THROUGH A CHINA CAP AND REFRIGERATE FOR MINIMUM OF 4 HOURS.

4. COMBINE TOGETHER CRAB, RED PEPPER, CILANTRO, SCALLION, AND LEMON JUICE IN A SMALL BOWL.

5. PLACE GAZPACHO INTO A CHILLED BOWL. GARNISH WITH CRAB SALAD AND CHERRY TOMATO.www.saintjoseph.beer/

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To learn more about Devour Downtown, view participating restaurant or view special offers, visit www.DevourDowntown.org.