Bistro 936

Bistro 936 has announced a new chef, Chris Eley, who joins the restaurant from CHOPS An American Steakhouse, where he was the opening chef. Chris was part of the opening team at the Bistro, and has a culinary degree from Johnson & Wales along with a bachelor"s degree from the Hotel and Restaurant program at Purdue. Chef Chris is already planning some seasonal menu changes. Watch this space for further information. And talking of which, Bistro 936 will be teaming with Heartland Vintage Wines for a Winemaker Dinner on Thursday, Oct. 3. Join Bruce Neyers of Neyers Vineyards and Rob "Henkeboy" Henke as they lead you through Neyers" highly-regarded Napa Valley wines as well as great new French arrivals from Kermit Lynch imports. Chef Chris is putting together a four-course dinner to compliment the wines. The $75 price includes tax and gratuities and space is limited. For more information and for reservations, please call Darren at 822-1188.

Don"t forget that Bistro 936 will be open on Sunday, Sept. 29 at 5 p.m. for the third running of the SAP U.S. Grand Prix. Whether attending the race or not, this is a good way to spend a few hours on race day.

Shagbarkadelic redux

They"re at it again. Eccentric? Possibly. Inspired? Without doubt. That intrepid couple Sherry Yarling and Gordon Jones of Brown County"s Hickoryworks Syrups are introducing two new products. Readers are probably by now familiar with their sensational Shagbark Hickory Syrup, featured in these pages, and made using an extract from the bark of the shagbark hickory tree. To the best of everyone"s knowledge, this product is unique, and it enjoys a cult following from coast to coast. Since its introduction, Gordon and Sherry have manufactured a syrup that is made from the bark of Indiana"s own state tree, the tulip poplar.

Chefs have been creating unique dishes using both of their syrups, which are pretty spectacular, in a marinade with orange juice for duck, with bourbon as a marinade for ribs (Julia Childs" favorite) or with French fried sweet potatoes. The fledging company has received local and national publicity from Taste of Home, Midwest Living and Gourmet Magazine. Their latest creation, released in mid August, is "Brown County Gourmet BS," a unique barbecue sauce laced with their own shagbark hickory syrup. Initial taste trials have found this to be an impressive, slightly sweet sauce that uses to great advantage the tangy, smoky quality of their unique syrup. For further information about this and other artisanal Hickoryworks products, contact www.Hickoryworks.com.

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