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CRG’s Stone Creek to offer Chocolate Tasting Event

Chef Jeremiah Clark from Stone Creek Dining Company in Zionsville shares this weekend’s featured their specials, Wild Amberjack, Yuzu Creamed Tapioca, Romanesco Cauliflower, with a Seaweed Salad.

I think tapioca is underutilized, I think people always just make pudding out of it and not use it in any other fashion.  It is very easy.”

Romanesco Califlower – Just give it a quick blanch and make sure you heavily salt your water then cool it down.

Wild Amberjack is a Pacific fish similar to Mahi.  You sear it in hot Canola oil, starting with the skin side down. Keep and eat the skin because this is a very lean fish.  Salt it but do not add pepper before the sear…you will burn the pepper. When it gets a nice brown on the skin, add some butter and baste it then put it in the oven to finish cooking.

You are invited to a Chocolate Tasting Event on March 14 at 2pm. Guests will be treated to chocolate tastings from TCHO Chocolate, wine and cheese pairings, and participate in a chocolate strawberry tutorial. Seating is limited, call to make reservations: 317.873.9700.

For more in formation about Stone Creek and all the great CRG restaurants in Indy, visit their website at