Indianapolis Monthly presents Fall Savor

November 20–22, 2024

6–9:30 p.m.

Biltwell Event Center, 950 S. White River Pkwy. Dr. W., downtown

An unforgettable dinner series featuring one-time only menus from two Indianapolis chefs each night. Join us as Indianapolis Monthly celebrates our city’s rich culinary scene with carefully curated courses.

Wednesday Chefs:
Katia Hundley, Fernando’s Mexican & Brazilian Cuisine & Cindy Hawkins and affiliated chefs, Team Indiana
Wine Sales Benefit: Team Indiana

Wednesday’s Menu:

FIRST COURSE

Feijoada—A traditional Brazilian stew with black beans and pork, beef, and sausage, served with rice, collard greens, orange slices, and farofa (toasted cassava flour)

SECOND COURSE

Coxinha—Dough filled with shredded chicken, mixed with cream cheese or spices

THIRD COURSE

Pão de Queijo (Brazilian cheese bread)—Small, round rolls filled with cheese, often using a combination of cheeses, including queijo Minas and parmesan

FOURTH COURSE

Strogonoff de Frango (Brazilian Chicken Stroganoff)—A combination of tender pieces of chicken with a rich sauce made from cream, mushrooms, onions, and tomatoes

FIFTH COURSE

Pudim—A beloved Brazilian dessert that resembles flan or caramel custard

Thursday Chefs:
Danny Keiner, The Hulman at Hotel Indy & Eric Hollon, Up Cellar
Wine Sales Benefit: Heroes Foundation

Thursday’s Menu:

FIRST COURSE

Yellowfin Tuna Crudo—Beet-cured tuna crudo with a combination of shoyu, citrus, sesame, fennel, and jalapeno

SECOND COURSE

Roasted Cauliflower—Cauliflower served with herbed ricotta cheese, fig jam, and crumbled pistachios

THIRD COURSE

Ora King Salmon—King salmon accompanied by glazed heirloom carrots and apple cider gastrique

FOURTH COURSE

Duck Breast—Maple Leaf Farms duck breast with sweet potato puree, wild mushrooms, Brussels sprouts, and bordelaise sauce

FIFTH COURSE

Caramel Apple Bread Pudding—A dessert combination of Granny Smith and Honey Crisp apples, salted caramel, and vanilla gelato

Friday Chefs:
Hope Lane and Rob Carmack, Cheeky Bastards & Tony Lepore, Tuscan Table Ristorante
Wine Sales Benefit: Biscuit Factory

Friday’s Menu:

FIRST COURSE

English Potato Leek Soup—A velvety blend of tender potatoes and sauteed leeks, simmered with a touch of cream and fragrant herbs

SECOND COURSE

Rospo (Toad) in a Hole—A blend of British and Italian flavors, featuring Italian sausages and bell peppers sauteed and nestled in a golden Yorkshire pudding batter, baked and served with a rich tomato and herb gravy

THIRD COURSE

Fettuccini with Bolognese Sauce—Slow-cooked beef and pork in Bolognese sauce served with fresh fettuccini made with two types of flour from the mills of Italy

FOURTH COURSE

Sausage Rolls—Buttery puff pastry baked to golden perfection with a hearty filling of British Cumberland sausage

FIFTH COURSE

Pizzelle Shell Cannoli—A vanilla waffle cookie baked into a round tube and filled with a rich canolli cheese and orange filling, then sprinkled with mini chocolate morsels and powdered sugar