Chef Take-Over Stations
Date TBD
Texas Inspired Smokehouse "Butcher Block" Pork Belly
Served over creamy jalapeno-cheddar grits, finished with caramelized "Purdue Student Farm" root vegetables and microgreens.
Visit Earhart for a tasting at the Chef Take-Over Station!
Date TBD
Fresh-Made Mozzarella
Over chery tomato bruschetta with olive oil balsamic glaze and basil
Visit Ford for a tasting at the Chef Take-Over Station!
Date TBD
S'mores Bar
House-made graham cracker cookie with molten marshmallow and melted chocolate ganache
Visit Hillenbrand for a tasting at the Chef Take-Over Station!
Date TBD
Dome "Smoked" Fresh Mozzarella Cheese
On toasted crostini with Student Farm micro-greens splashed with Pineapple, Mango & Habanero Coulis
Visit Windsor for a tasting at the Chef Take-Over Station!
Date TBD
Flaming Shrimp Tostadas
Creamy blend of fresh avocados, fresh pineapple, black beans and citrus on a crispy tostada topped with flambé shrimp and chipotle butter drizzle.
Visit Wiley for a tasting at the Chef Take-Over Station!
Date TBD
Flame Toasted Raclette Cheese
Served in the traditional Swiss-style with rosemary new potatoes or house flatbread
Visit Ford for a tasting at the Chef Take-Over Station!
Date TBD
House-made Crème Brulee Station
Carmelized sugar topped with fresh raspberries and mint.
Visit Hillenbrand for a tasting at the Chef Take-Over Station!
Date TBD
Flame Torched Island Sticky Shrimp
Atop forbidden rice with tuxedo sesame seeds and lime zest.
Visit Earhart for a tasting at the Chef Take-Over Station!
Date TBD
A Plant Based Experience
Taste some of the newest plant-based offerings on the market today.
Visit Windsor for a tasting at the Chef Take-Over Station!