Last fall, Slow Food Indy started a series of monthly informal happy hours which we call "sips". Every month we gather in a new spot featuring local cuisine, house made beers or wines, or perhaps handcrafted cocktails. To start off the new year, come get the best of two worlds-a pub featuring some local ingredients and house made specialties, with its own brewed beer as well. If you attended Dig-In, you may have tried the Reuben Sandwich which was a crowd favorite. Chef Nicolas Carter not only attended the culinary program at Ivy Tech, but has now returned as an instructor. One of the things he learned at Ivy Tech was how to cure the corned beef in house that goes on the Reuben. Desserts are also made from scratch and rotate to reflect seasonality.
Black Swan is in Plainfield and is well worth the trip if you haven't been. Take the opportunity to try it on January 9th and you will have a group of Slow Food friends waiting for you.