Next Chefs’ Night Off dinner to feature beer pairings

Apr 13th, 2014 | by Eat Drink Indy | News, Restaurants

By Jolene Ketzenberger

Chefs’ Night Off — a series of pop-up dinners featuring different up-and-coming local chefs — will host its third event at a Broad Ripple restaurant with a menu featuring a variety of craft beers brewed  specifically for the occasion.

chefs night off

Brugge Brasserie, 1011 Westfield Blvd., will be the venue for the next Chefs’ Night Off dinner, planned for June 1, said event organizer R.J. Wall. Brugge owner/brewer Ted Miller will create beers for each course to pair with the dishes.

“Once the chefs create the dishes, they give that to Ted,” said Wall. “Ted will brew beer to coordinate with the chefs’ dishes. We’re super stoked.”

The June 1 dinner will feature Chicago chef Brandon Baltzley, who is opening TMIP Restaurant at Exterior Farm in Michigan City, a 10-seat restaurant and sustainable farm where, according to, Baltzley is hoping for Michelin stars. Baltzley, a culinary bad boy/prodigy who has worked at or been fired from many top restaurants in Chicago (and other cities), is the author of the memoir Nine Lives, in which he chronicles his years of addiction, his efforts at rehab and his culinary redemption.

Other chefs on tap for the June 1 dinner include Josh Henson of Fermenti Artisan and Toby Moreno and Michael Blagg of Restaurant Tallent in Bloomington. There’s no theme to the dinner, said Wall. “I just want them to source locally as much as possible.”

Tickets for the June 1 dinner go on sale May 1 on the Chefs’ Night Off website. Two seatings will be available, at 5:30 and 8 p.m., and the cost is $60 per person; the dinner will feature a course from each chef paired with beers from Miller, as well as a collaborative dessert.

Chefs’ Night Off hosted its second dinner Sunday at The Libertine Liquor Bar with local chefs Erin Till, of Neal Brown Hospitality Group, Vinnie Salas, of Goose the Market, and Rachel Hanson of the JW Marriott, in the kitchen. Bloomington mixologist Adam Ramsey of The Rail joined Libertine mixologists Adam Hayden, Michael Toscano and Ryan Puckett behind the bar.

A dish by chef Erin Till at the second Chefs' Night Off dinner at The Libertine.

Chef Erin Till created this lamb and rabbit country pate for the second Chefs’ Night Off dinner at The Libertine.

A Chefs’ Night Off dinner with a vegetarian menu will be held at the Indianapolis City Market July 13 with chefs Alan Sternberg of Mesh on Mass Avenue, Jessica Selkirk of Bluebeard, Pete Schmutte of Cerulean and Jimmy Edwards of Acadia in Chicago.

Proceeds from the Chefs’ Night Off events benefit Project Endure, an outreach and mentoring program for urban high school students.

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