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Spook-tacular Dinner Cerulean Style November 5, 2012

When Duncan Alney of Firebelly Marketing  asked if I would like to attend a pop up dinner under the City Market on Halloween, how long do you think it took me to say yes? I think the look on my face was enough. A new restaurant Cerulean Indianapolis was hosting the event. He could have told me I was going to eat dirt and I would have been there. I did, by the way eat some delicious dirt.

There were 20 of us. Some social media foodies and great mix of people that won the restaurant’s pop up dinner sweepstakes. Everyone met at the Tomlinson Tap Room. Some of us whispering about actually eating in the catacombs beneath the City Market. Tales of ghost and haunting filled the room when our gracious hostess said it was time to head down.

Not knowing what to expect, I didn’t expect the dirt floor, or the hair on the back of my arms raising up and we shuffled down the old stairs. Through the dim lights we arrived at our destination.  Awesome right?

Speaking of awesome, the food, was absolutely delicious!  Chef Caleb France was very gracious and described his restaurant and the dishes we would be enjoying and that they would be paired with a wine sample.

They started us out with a seared scallop, which was not on the already prepared menu. It looked as beautiful as it tasted. Cooked to perfection, perfect start!

Our next small plate was kale, carrot, radish, caramelized onion, dirt. You read it right, edible dirt. It was paired with a Branborg Estate wine (Umpqua Valley, OR.) Everything was crisp and fresh, another delight!

My favorite option of the night was the yellow perch, sweet pepper, fennel, mushroom corn. The yellow perch melted in my mouth, the peppers were sweet, with the right amount of fennel. It was paired with a Overstone (Hawke’s Bay, New Zeland.)

I would have been satisfied with that dish alone but then they brought out the pork dish. It took me to Thanksgiving. Pork Loin, cranberry, fresh sage, apple, ginger, with a hint of bourbon. The loin was so tender you could cut it with a fork, the cranberries were just the right amount of tartness.  It was paired with Domain de Servana Cotes due Rhone Grenache Blend (Rhone Valley, France.)

Our next taste was of the smoske, beef, bone marrow, stout, mustard braised greens. The beef was well seasoned and tender, the greens were amazing! It was paired with Burgess Syrah (Napa Valley, CA.)

Usually I’m not much of a desert person but when presented with white chocolate, dark chocolate, milk chocolate that looked like a magician put it together I was all in. Surprisingly light and fluffy! I thought it would be impolite the lick the plate in front of the other guests. It was paired with Bodegas Dios Baco Amontillado Sherry (Jerez, Spain.)

What a perfect night! I asked Chef Caleb why he chose Indianapolis for his next venture? “I love that Indy has been transformed into a dinning destination by many great chefs and now, the stage is set to begin to redefine what it means to cook and eat in Indianapolis.”

Isn’t that delicious?

Cerulean Indianapolis opens Friday, November 23, Black Friday. Which I think is spectacular!

Find them on Facebook https://www.facebook.com/ceruleanindy?fref=ts

Follow them on Twitter @ceruleanindy

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