Indy Eats 

Champions Soul Food Cookout Champions Sports Bar and Restaurant is hosting its third annual Delectable Soul Food Cookout the final weekend of the 33rd Annual Black Expo Summer Celebration July 18-20. Featured menu items include: grilled BBQ chicken, zesty macaroni and cheese, collard greens, black-eyed peas and okra, mustard potato salad, sweet potato pie and jalapeno corn bread. The cost for the outdoor buffet is $12 per person and free valet parking is available. The cookout is 11 a.m.-10 p.m. Friday, July 18, and Saturday, July 19, and 11 a.m. to 4 p.m. on Sunday, July 20. "This is one of our most popular annual events at Champions," said Michael Moros, director of food and beverage for the Indianapolis Marriott Downtown. "We are pleased to participate in such a dynamic communitywide celebration." Champions Sports Bar is located at 350 W. Maryland St., inside the Indianapolis Marriott Downtown. For details, visit Adam's Fourth of July "BBQ Special" Friday, July 4, beginning at 5 p.m. come as you are and enjoy a special Fourth of July BBQ Special menu before heading out to Lions Park to watch the fireworks starting at 9 p.m. Bob Wise will be playing patriotic favorites on piano. Entrees will include: whole bone in chicken breast, tender baby back ribs, grilled beer-soaked bratwurst with sauteed onions and peppers, ribeye steak, 10-ounce bone in center cut pork chops and mesquite grilled salmon. Sides include: grilled corn on the cob, potato salad, Southwest roast potatoes, cole slaw and BBQ baked beans. Soups include: smoked black bean and gumbo yaya. There will also be beer and drink specials. Call 733-3600 to reserve your table or respond via e-mail: 733-3600, Adam's is located at 40 S. Main St., Zionsville. Grill helper For those who still prefer to cook with charcoal than with gas, help is at hand. For around $6 for an 8-pound bag, you can buy real hardwood charcoal under the Cowboy brand from Wild Oats and Trader Joe's. Unlike charcoal briquettes, this fuel contains no binder, paper, sawdust or glue. It burns extremely hot and, when used in a relatively air-free environment for hot smoking, it burns for ages. In addition, there's none of that chemical flavor that you encounter with briquettes. A couple of years ago Chef Richard and I cooked an entire 64-pound pig with just four bags, proof positive of its quality and value.

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