CRG’s Chef Carl shares some of the new menu items just launched at Stone Creek.
Chef Carl shares some of the new menu items just launched at Stone Creek.
We’ve got some great stuff for spring and leading into summer.”
Try using some heirloom tomatoes as a nice tomato salad appetizer. If you are interested in heirloom tomato varieties, check out seed savers at seedsavers.org/onlinestore/tomato_3/
Slice the tomatoes, toss with some olive oil, a little salt and pepper. Add some cashews for crunch and plate on top of a cashew pesto. Chef layer on some red veined sorrel to the top.
Chef also created a great take off on black bean and rice. He made a black bean puree and some crispy rice balls. A great accompaniment to his pork tenderloin.
For more in formation about Stone Creek Dining Company and all the great CRG restaurants in Indy, visit their website at crgdining.com