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Oceanaire winemaker dinner

The Oceanaire Seafood Room, 30 S. Meridian St., will host a special five-course wine dinner on Wednesday, March 24 at 7 p.m.

Executive Chef Ryan T. Nelson will prepare a five-course menu to accent a special selection of red and white wines from Elk Cove Vineyard, one of Oregon's oldest and respected wine producers. Elk Cove winemaker Adam Campbell, a fifth generation Oregonian, will be on hand to present his award-winning wines and offer advice on wine selections.

Wines included in the evening's offering are: Elk Cove Vineyards 2002 Pinot Gris, 2000 Estate Riesling, 2002 Pinot Noir Willamette Valley, 2002 Pinot Noir La Boheme and 2002 Riesling Ultima.

The cost of the dinner is $75 plus tax and gratuity. Seating will be limited and reservations are therefore suggested by calling Nicola Gabriele at 317-955-2277.

Hearth-cooked Spring Suppers at Huddleston Farmhouse

In April, the Huddleston Farmhouse hosts the Spring Suppers: authentic 19th century meals prepared from period "receipts" at the deep kitchen hearth. Guests may try their hands at fireplace-cooking techniques under the watchful eye of costumed hearth cooks, then enjoy the hearty meal.

The menu for the Spring Supper highlights foods enjoyed by families of the 1840s through the 1860s. The hearth-cooked supper includes creamy onion soup, roast loin of pork, a salad of spring greens, vegetables, biscuits with apple butter, bread pudding with wine sauce and more. The hearty meal is served by candlelight at the long harvest table in the farmhouse dining room.

Meal preparation begins at 6 p.m. The evening includes a candlelight tour of the 1841 farmhouse, a museum property of Historic Landmarks Foundation of Indiana.

Spring Suppers will be served on Friday and Saturday nights on three weekends: April 2, 3, 16, 17, 30 and May 1. Cost of the Spring Suppers is $40 per person. The Huddleston Farmhouse is located on the historic National Road (U.S. 40) in Cambridge City. For reservations or more information, call 765-478-3172.

Indy's Iron Chef

Four of Indianapolis' finest chefs have been selected to compete in the third annual Indy's Iron Chef Competition. Over 500 votes were received and 84 local chefs were nominated.

Four nominated chefs (Jeff Caruso, Morton's The Steakhouse; Daniel Dunville, Broad Ripple Steak House; Anthony Armstrong, The Glass Chimney; Greg Carroll, The Columbia Club) will compete against the two-time defending champion, Chef Dave Foegley of St. Elmo Steak House, at Indy's Iron Chef Competition 2004 on April 18 at the American Cabaret Theatre. Tickets are $30 each for stadium seats. Bistro tickets are sold out. Tickets are available by calling 317-632-2664. Updated information about the event can be found at

As part of the competition, the five chefs will be presented with a "mystery" ingredient that will remain a secret until it is unveiled at the beginning of the contest. They will have only one hour to prepare a dish utilizing the mystery ingredient in front of a live audience. They will then present it to a panel of celebrity judges and guests.

Proceeds from the event will benefit Second Helpings, Inc., a food rescue, job-training and hunger relief program serving Indianapolis. Last year, Indy's Iron Chef and Sunday Supper raised over $50,000 to support food rescue, job-training and hunger relief.


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