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The Indy Night Market is the city’s next big thing, but it can only happen with your help! This festival-style event is supposed to take place this summer, fall and early winter of 2021, in three different locations. It will bring together everything local when it comes to the Indiana food scene, and joining us today to tell us all about it were Victoria Beaty, Executive Director of Growing Places Indy and Chef Kevin Michael, owner of the ghost restaurant, “Side Piece.”

Follow @IndyNightMarket on Instagram and Facebook for the all the latest announcements. Click here to see how you can donate.

The Obsession (Salmón BLT with Beer Batter Fried Avocado and Lemon Pepper Vinaigrette)



Season salmon with blackening spice and smoked paprika. Cook salmon to desired temperature in sauté pan on medium high. In separate bowl, mix 1/2 of seasoned flour with beer. Add avocado to beer batter then dip in remaining flour. Fry avocado for 2-3 minutes on 350 until golden brown. Add Chef Kevin’s Bloody Mary Vinaigrette on top of the salmon. Butter and toast pretzel bun. Build sandwich- add lettuce, tomato, crispy bacon, salmon, and fried avocado.

Trouble Maker Turkey Burger (Feta Cheese, Baby Spinach, Fresno Pepper, & Blueberry Ketchup)



In a large bowl mix ground turkey, turkey sausage links, spinach, serrano pepper, sautéed onions, fresh thyme, kosher salt, black pepper. Mix thoroughly, then fold in feta cheese. In a blender mix blueberries, ketchup, and lemon juice together. Cook Turkey burger on both sides for 3 minutes the place in oven for 8 minutes or until internal temperature is 165 or higher. Butter and toast pretzel bun- add blueberry ketchup on pretzel bun, chopped romaine lettuce, and turkey burger. Top off with 2 tbsp of blueberry ketchup.

For more for Chef Kevin Michael follow him on Instagram or visit his website.

For more information about the Indy Night Market, visit their website, Again, click here to see how you can donate.

Note: Today, Victoria was style by, local women-owned business, Good Neighbor.