Farm to Fork: Sample the freshest from the Midwest

Glazed Pork Belly

Food doesn’t taste any better than when it’s fresh and well-prepared. We’re embracing and celebrating the best foods in the Midwest with a new seasonal menu that’s designed to introduce our discerning customers to new flavors and temptingly delicate dishes. Our new special menu, called Farm to Fork, begins August 17, and will end September 30.

There are a few suppliers that will be used among all five of our restaurants, but most produce will be acquired from local purveyors as close to the restaurants as possible. We’ve asked our five executive chefs to create dishes for the menu, and we’ve chosen the very best of what they’ve produced. Since we’re proud of their efforts, we’re listing their names below with each item, and you can look forward to more blog posts from them about the dishes and how they’re prepared. Join us soon for this menu. It’s one of the best collections of dishes we’ve ever offered.

Appetizers

Local Heirloom Tomato Gazpacho with Crispy-fried Shrimp $8.95

Recipe by Chef Bryan Hopping, Cincinnati

Fried Green Tomatoes: Local Green Tomatoes, Sweet Corn, Chipotle Remoulade, $8.95

Recipe by Chef Travis Hall, Louisville

Entrées

Kentucky-fried Chicken Breasts stuffed with Artisan Ham and Cheese, Roasted Garlic Mashed Potatoes and Green Beans, $24.95

Recipe by Chef Travis Hall, Louisville

Mustard Glazed Pork Belly, sweet Sautéed Greens, Smoky Succotash, $24.95

Chef Geoff Kelty, Columbus

Habanero-glazed Fisher Family Farms Beef Short Ribs with roasted root vegetables and potatoes, $26.95

Chef Bryan Hopping, Cincinnati

Crispy-fried Bell Farms Yellow Perch, Local Sweet Corn, Smoky/Spicy Tartare Sauce $24.95

Chef Matthew Nolot, Fort Wayne

Barbecue Spiced Maple Leaf Farms Duck Breast with Sweet Corn and Duck Confit Ravioli, Sweet Potato “Gravy,” $24.95

Chef Matthew Nolot, Fort Wayne

Dessert

Local Berry Cobbler w/ Jeni’s Splendid Ice Cream, $8.95

Apple spice cake

Apple Spice Cake with Local Brie Cheese Icing and Kentucky Bourbon Sauce, $8.95

Jeni’s Splendid Ice Cream: Assorted Flavors, $7.95

This is a menu you just do not want to miss. Book your table through Facebook (see the tab on the left-hand side that says reservations) or book through Open Table. Of course, you’re always welcome to call us directly to reserve your spot.

  • Cincinnati, 10808 Montgomery Rd. at the I-275 interchange, 513-489-1212
  • Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
  • Fort Wayne, 14 and 24 at Jefferson Pointe, 260-459-2222
  • Indianapolis, 96th and Keystone, 317-846-8303
  • Louisville, 455 S. Fourth Street, Suite 102, 502-584-3266
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About editor

An upscale restaurant group with locations in Illinois, Indiana, Kentucky, Michigan and Ohio.
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3 Responses to Farm to Fork: Sample the freshest from the Midwest

  1. Pingback: Farm to Fork: a great chicken dish | Eddie Merlot's

  2. Pingback: Farm to Fork: Mustard Glazed Pork Belly | Eddie Merlot's

  3. Pingback: Desserts from Farm to Fork | Eddie Merlot's

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