Greg Hardesty's Latest

You guys don't need me for this -- looks like most of you have already found the blog covering Greg Hardesty's latest project, Recess.

2009 Chef's Alliance Dinner Announced

Chef Ryan Nelson sent the news over yesterday. He's schedule the 5th annual Chef's Alliance Dinner for Sunday, April 19 and put together a fantastic line-up. One of the best dinners of the year, this event is one night when local chefs partner to both celebrate food and raise money for the Riley Children's Foundation. Nelson organizes the dinner and hosts at the Oceanaire each year.

Who's cooking? Last year's line up returns with Chefs Greg Hardesty, Tony Hanslits (Chef's Academy), Eli and Nicole Anderson (H2O Sushi), Karl Benko, Regina Mehallick (RBistro), Marc Urwand and Deidra Henry (Taste Cafe) and, of course, Dave and Krissy Tallent (Restaurant Tallent). Book your space now. This dinner will sell out.

6:00 p.m.-9:00 p.m.
Sunday, April 19
$150 per person
For tix, call Sheryl Parks, 317.955.2277

Chef Greg Hardesty Wins Battle Lamb

Congratulations to Lungs for Life and The Chef's Academy who put together a terrific fundraiser on Sunday afternoon. Cooking for a Cause featured six local chefs working with a secret ingredient revealed just before cooking started. Chefs had 90 minutes to prepare three dishes using a beautiful, fresh lamb from the fabulous Knudsons at Viking Lamb. We judges were stationed in kitchens and Chef Tony Hanslits and Wish TV's Joy Dumandan did a great job emceeing the entire event with cameras rolling. (I really liked how they video running with commentary the whole time. The kitchens were a little warm so guests could easily watch the chefs and action from the cooler rooms.)

Competing chefs included Greg Hardesty (formerly of Elements), Neal Brown (L'explorateur), Ryan Nelson (The Oceanaire), Brandon Hamilton (Trader's Point Cafe), Jason Alexander (Chef's Academy), and Tommy Thompson (Fireside). Tommy and Brandon were last minute pinch hitters as flooding kept a few folks busy at home.

Judges included Bob Whitt (White River State Park), Paige Horrigan, Patty Denton (Too Many Cooks), Gary Bravard (Too Many Cooks), Terry Kirts (Indianapolis Monthly), Dennis Dunn (Elements), Dave Poole (St. Elmo's), and Jake Brenchley (Scholar's Inn). We even had guests at our judges table who got to taste alongside.

We only tasted six dishes at our table (one from each chef) but the stars were a cornmeal crusted fried green tomato with seared lamb loin from Neal Brown, a potato "risotto" with cheese, red pearl onions, and cherry tomato with lamb chops (Ryan Nelson), and lamb tenderloin seared and served on a bed of spring vegetables with basil oil and a red wine demi glace (Greg Hardesty.) We didn't get to see the whole spectrum but we hear it was close. Greg Hardesty was the overall winner with Ryan Nelson second.

Congratulations to the organizers, chefs, and all their crews who came out on a Sunday afternoon to support a great cause. (Plus, Greg took home a tasty $1000 check.) And the rest of you, make sure you put this event on your calendar for next year. It's sure to become one of the year's best.

Tidbits Tidbits Tidbits

Puck's Out at IMA? Possibly. Based on an article in a recent IBJ, the museum eatery was late on a catering assignment for the museum two weeks ago and the IMA has put them on notice that they may terminate their contract. Puck's denies there was a problem, but it may be that museum officials are looking for reasons to get out of their relationship with the expensive enterprise. Rumor has it that the restaurant has been losing money (or not making minimums) for months and the museum has paid extensive sums to fulfill contract commitments. It's no surprise the restaurant's location and pre-packaged meals fresh from their corporate center haven't been a draw for diners or chefs. Word is that several caterers in the city are eager to take over the IMA's event contracts. Look for some changes in the next few months.

Hardesty Represents! Star columnist Susan Guyett reported Sunday that Element's chef Greg Hardesty will represent Indianapolis in the annual Taste of the NFL in Florida on Superbowl Sunday. Chefs representing NFL team cities prepare a tasting sample every year for this hunger relief charity event. Hardesty will prepare 3000 portions of carpaccio with Fischer Farms beef and Trader's Point Creamery cheese.

The Chef's Academy: I recently spent two afternoons with Chef Tony Hanslits, director of culinary education for the new Chef's Academy on East Washington downtown. The state-of-the-art new facility is setting a new bar for full-time culinary students and will be ramping up their next classes and pastry program in the coming weeks. If you get a chance to visit their school, part of the Indiana Business College, make sure you do!

Sometimes It's the Small Things: Hey, did you notice? Sunflower Market finally put handles on their paper bags! Paper bags lugged the old fashioned way was my least favorite part of this quick little market. Thanks!

There's Always a Catch: While I love R Bistro, I find my opportunities more limited each time they send out one of their menu announcements. On New Year's Eve, they made it clear they would be asking people from the first seating to leave if they delayed the next round of diners. Now for Valentine's Day, they've announced a special menu but with the caveat -- two-tops only! Since I almost always dine in larger groups -- with or without a date, it sounds like we'll be skipping RBistro on Wednesday, February 14.