On the Menu: Grilled Fig–Buttermilk Profiteroles with Thyme and HoneyMaggie Borden
October 17, 2016
Here’s a taste of what’s on tap today at JBF.
Friends of James Beard Benefit Dinner / Indianapolis, 6:00 P.M.
Host Chef Alan Sternberg / Kevin Ashworth, 610 Magnolia, Louisville, KY / Ryan Santos, Please, Cincinnati / Pete Schmutte, Cerulean, Indianapolis
Tonight we're holding a Friends of James Beard Benefit in Indianapolis. An all-star team of chefs are visiting Indy hot spot Cerulean for a one-night-only, exclusive collaborative dinner, featuring standout plates like Indiana Goat Cheese Dumplings with Shiso and Peppers; Smoked Halibut with Fermented Quince Jam, Green Peppercorns, Corn Curry, and Chanterelles; and Grilled Fig–Buttermilk Profiterole with Thyme and Honey.
See the full menu below.
Dried Tomato Tartare with Toasted Buffalo Mozzarella Purée, Purple Basil, and Espelette Pepper on Yeasted Rolls
Indiana Goat Cheese Dumplings with Shiso and Peppers
Veal Sweetbreads with Apples, Brown Butter, Aged Sherry, and Benne Seeds
Enoki Mushrooms with Pine Nuts and Nettles
Smoked Halibut with Fermented Quince Jam, Green Peppercorns, Corn Curry, and Chanterelles
Aged Beef with Carolina Rice, Koji, Pears, and Squash
Grilled Fig–Buttermilk Profiterole with Thyme and Honey
Fermented Butternut Squash Cake with Foie Gras Caramel, Puffed Spelt, Pickled Thomcord Grapes, and Passion Fruit
For all upcoming Beard House dinners, check out our events calendar.