They describe it as an experience that’s “unlike anything you’ve ever seen”… and they’re headed to the James Beard Awards in New York City to prove their talents. 

In our kitchen today, Chef Brent Sandh and General Manager Damion Wallace of Bridges Craft Pizza & Wine Bar, tell us about an upcoming dining “experience” and what separates them from the rest!

Later this month, local chef, Sal Fernandez of Greencastle’s Bridges Craft Pizza & Wine Bar, will join the ranks of a select few Hoosier chefs to ever have been extended the rare invitation to create a dining experience at New York’s James Beard House. The evening’s dinner is a culinary masterpiece highlighting dishes created with products from Indiana farms and purveyors.

The multiple course menu, includes such innovative plates like fig salad with roasted sweet peppers, prosciutto, shaved pecorino, and fennel vinaigrette; chestnut agnolotti with fontina, celery root purée, and focaccia tuile; bacon-wrapped quail with focaccia stuffing, wild rice, and bacon agrodolce; and a popular dish currently on the Bridge’s menu, fried masa ravioli with braised beef tongue, queso fresco, lemon crema, and tomatillo relish.

When it comes to creating a menu like the one he will prepare later this month at the James Beard House, Fernandez says he looks for seasonal ingredients that lie within his wheelhouse—Italian and Latin inspired as well as those prolific to both California and the Midwest.
Having spent his childhood in Napa Valley, Fernandez says he was inspired by renowned chef, Thomas Keller—the James Beard Foundation’s Best California Chef in 1996, and the Best Chef in America in 1997.

Joining Chef Fernandez at the James Beard House is Bridge’s General Manager Damion Wallace. Like Fernandez, Wallace is originally from California and is no stranger to fresh ingredients, innovative cuisine and fine wine. Wallace is currently in the process choosing the wine pairings to compliment their James Beard House dinner, set for Oct. 26, 7 p.m. Tickets are $140 for members, $180 for the public and can be purchased by calling (212) 627-2308. The official menu is posted on the Foundation’s website.

Bridges will be hosting a live viewing party with a limited menu on Friday October 26th.  The space adjoining Bridges Craft Pizza and Wine Bar, Music 2 will have communal seating, a pizza and pasta buffet with music and the live feed of the James Beard House kitchen projected on a large screen starting at 7pm. Space will be limited and reservations can be made by calling (765)-635-0021. 

A New York City-based non-profit culinary arts organization, the JBF recognizes those individuals dedicated to making America’s food culture more delicious, diverse, and sustainable. Potential chefs are recommended to the James Beard House Chef Nominating Committee by multiple sources including fellow chefs, JBF members, staff and others. Final chef selection is based on a number of criteria including reputation; known use of high quality, seasonal, and or local ingredients; excellence in a particular discipline; and more. 

Bridges Craft Pizza & Wine Bar is in Greencastle, Indiana, next to DePauw University. An easy drive southwest of Indianapolis, the restaurant is located within the historic Courthouse Square. Chef Sal Fernandez specializes in creating innovative dishes made from fresh, local ingredients. Additionally, the restaurant offers an exclusive wine list, and craft pizzas baked in a wood burning oven. 

To learn more, visit www.bridgeswinebar.com.