What's Up @ Oakley's Bistro

ANNOUNCING TWO

SPECTACULAR SEPTEMBER

SIGNATURE DINNERS

Personal Favorites

from the portfolio of

Carroll Wine & Spirits

Tuesday, September 14, 2010

6:00pm

$65 per person

(plus tax & gratuity)

Michel Pascal and Ken Block of Carroll Wine & Spirits have selected some of their favorite wines for this very special Signature Dinner and Chef Oakley has already planned six courses (including hors d'oeuvres and dessert) to match each of the wines. So we don't need to say anything more other than "here's the menu and reserve quickly!"

~Reception~

Vilarnau Brut NV Spain

bacon chive cheddar falafel

smoked mushroom falafel

~First Course~

2008 Alto Adige Pinot Grigio Italy

salmon medallion / gumbo spice crust / fire roasted fennel purée

heirloom tomato relish / house-made lemon ricotta cheese

~Second Course~

2008 Jawbone Sauvignon Blanc New Zealand

(a favorite in several local wine connoisseurs' cellars)

Jaw Bone poached shrimp / melon / figs / baby frisée

thai basil / lemongrass vinaigrette / dehydrated prosciutto

~Third Course~

2007 Lang Pinot Noir Willamette Valley

duck in a hole / farm egg / duck confit

dried cherries / roasted wild mushrooms

vidalia onions / brie mustard fondue

~Fourth Course~

2008 DeLoach Vineyards Zinfandel Russian River Valley

deconstructed lamb "moussaka"

~Dessert~

Noval Black Port Portugal

chocolate cherry beignets / Noval Black crema

chocolate toffee

Call NOW as reservations will fill up quickly

317-824-1231

Crossroad Vintners

featuring

Viña Ventisquero Winery

Tuesday, September 21, 2010

6:00pm

$65 per person

(plus tax & gratuity)

We promise another spectacular Signature Dinner from Crossroad Vintners. Details will follow, but we suggest that you make your reservations as soon as possible. Call 317-824-1231.

WE NEED YOU !!

Help us keep up our winning streak by casting your votes for the 2010 Best of The Indy Channel's A-List. To make it quick and easy, follow this link. Voting ends Friday, September 10th ~ THANKS!

MEET OUR NEW SOUS CHEF

Collin Hilton

Collin Hilton has assumed the duties as Sous chef upon Sam Merenda's leaving OAKLEYS to become Executive Chef at Charbonos in Avon. A native of Indianapolis, Collin trained at the Scottsdale Culinary Institute in Arizona and worked at True Food Kitchen and T. Cooks at the Royal Palms, both in Phoenix. He was also on a Silver Place winning team in the National Pastry Competition. His favorite thing to work with in the kitchen...seafood. We're glad that Collin is "back home again in Indiana," and we wish Sam the very best in his Executive Chef position.

OAKLEYS bistro's KIDS COOK

Let Us Feature Your Young Chef's Favorite Recipe

Our unique Kids' Menus include Chef Oakley's favorite recipes to cook with his family - like Pretzel Coated Chicken and Peanut Butter and Jelly Stuffed French Toast. He thought it would be fun for OAKLEYS bistro's younger chef friends to have their favorite recipes that they like to cook with their families featured on our Kids' Menus as well. So we're asking elementary through high school students to send us their favorite recipes. Since the recipes are for kids and their families and must fit on the recipe card portion of our Kids' Menus, we ask that they be simple - but, of course, fun and yummy.

Email or mail your recipe to us or drop it off at the restaurant where you also can ask for a sample of our Kids' Menu.

Be sure to include:

your name
your age
your school
a way to contact you (preferably email or phone)

We are eager to try your recipes, and we will let you know if and when your recipe card will be featured on our Kids' Menus.

Happy Cooking!