Cunningham Restaurant Group Executive Chef Carl shares some of his secrets for creating new menu items they are rolling out for Stone Creek’s fresh new options.
Most of the things on the new menu are vegetable heavy…it is more given to what people want to eat.
Short Ribs with a honey soy glaze with brazed red cabbage.
Crab cake with roasted corn and edamame.
hef tip for your roasted onions…cut them in half keeping on the root end. Slice them just to the end and roast then you can easily dice the hot onion.
For more information about Stone Creek Dining Company and all the great CRG restaurants in Indy, visit their website at crgdining.com
SEGMENT IS SPONSORED BY CUNNINGHAM RESTAURANT GROUP