Our May First Friday Dinner brings Indianapolis favorites, Chefs Abbi Merriss and Bryan Kanne, to the Nicole-Taylor’s kitchen. Chef Merriss’ culinary talent has earned her multiple James Beard nominations during her time at the Indianapolis staple, Bluebeard.
Passed Hors d’Oeuvres: Smoked Salmon & Roe Toast, Herbed Cheese & Sesame Cone
First Course: Asparagus “Chopped Salad” — mortadella, pine nuts, radish, grape tomatoes, basil, shallot, arugula, romaine, cottage cheese, hard-boiled egg whites, roasted garlic vinaigrette, hollandaise
Second Course: Carbonara — lamb pancetta, peas, parmesan
Third Course: Sous Vide Pork Tenderloin — roasted red-skinned potatoes, broccolini, anchovy, caramelized onion, tapenade pork sauce
Dessert: Olive Oil Cake — macerated strawberries, tea & honey sauce
Please no substitutions. We cannot accommodate food allergies or dietary restrictions at this special event.
Only 30 seats are available. $200 each (includes wine pairings, tax, and gratuity). Wines provided by Crossroad Vintners, details forthcoming; bottles will be available for order.
Reservations can be made by calling the shop at 317-257-7374.
About Chef Merriss: Chef Abbi Merriss, a distinguished figure in the Indianapolis culinary scene, embarked on her gastronomic journey with a mix of serendipity and passion. Initially exploring diverse interests from architecture to boxing, her career in cuisine began with the influence of an Italian-American family she nannied for, who introduced her to the joys of cooking. Merriss’ professional path took a significant turn in Norfolk, Virginia, where she delved into the culinary world, honing her skills and philosophy in various kitchens, notably under the mentorship of chef Nancy Cobb and later, chef Greg Hardesty in Indianapolis.
In 2012, Merriss co-founded Bluebeard, a restaurant that rapidly gained acclaim, nestled in the historic Holy Rosary district of Indianapolis. Named after a novel by Kurt Vonnegut, Bluebeard reflects Merriss’s inventive approach to cuisine, blending the familiar with the novel and celebrating Midwestern comfort with international flair. Her talent has earned her multiple James Beard nominations, and under her guidance, Bluebeard has become not just a dining destination but a training ground for aspiring chefs. Merriss’ commitment to culinary excellence and mentorship has indelibly shaped Indianapolis’s dining landscape, making her an influential figure in the city’s culinary renaissance.
About Chef Kanne: Chef Bryan Kanne, celebrated for his innovative culinary contributions at Pioneer in Indianapolis, skillfully crafted an Alpine-Italian-inspired menu that harmoniously blended the robust, earthy flavors of the Alps with the refined subtleties of Italian cuisine. His pioneering efforts at Pioneer not only showcased his creative flair but also set a strong foundation for his subsequent role at Bluebeard, another esteemed Indianapolis eatery. As sous chef at Bluebeard, Kanne further refined his skills, delving deeper into advanced culinary techniques and playing a significant role in enhancing the restaurant’s acclaimed offerings. Kanne’s journey from Pioneer to Bluebeard underscores a career trajectory rich in creativity, technical prowess, and a profound passion for culinary innovation