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CNO x Brugge Presents: "Snakes for the Divine"

Chef's Night Off Indy

Sunday, June 1, 2014 from 5:30 PM to 8:30 PM (PDT)

Indianapolis, IN

CNO x Brugge Presents:  "Snakes for the Divine"

Ticket Information

Ticket Type Remaining Sales End Price Fee Quantity
5:00 CNOIndy x Brugge Present "Snakes for the Divine" Sold Out Ended $65.00 $4.57
8:00 CNOIndy x Brugge Present "Snakes for the Divine" Sold Out Ended $65.00 $4.57

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Event Details

 

CNOIndy x Brugge Presents "Snakes for the Divine" 

 

When: 6/1/2014

Where:  Ted Millers snazzy joint Brugge Brasserie

Who:  Toby Moreno/Restaurant Tallent/Bloomington, Josh Henson/Fermenti Artisan/Indianapolis, Brandon Baltzley/TMIP Test Kitchen/Michigan City, Michael Blagg/Restaurant Tallent/Bloomington, Ted Miller/Brugge Brasserie/Indianapolis

What:  4 courses/1 Collaborative Dessert/Brews made by Ted to pair specifically with each course (not included in ticket price)

Cost: $65 (there are 1 extra course)

Details and fine print:  We have two seatings, 5:00 and 8:30.  If you have a group of people you would like to sit with please send us a note when purchasing tickets.  Refunds will be given 48 hours prior to the dinner.  No menu modifications, we will do our best to meet your allergy needs but can make no guarantee.  Gratuity not included in ticket price.  Beer pairings not included in ticket price.  A badass meal and one hell of a good time included in ticket price.  


Proceeds benefit Project Endure www.projectendure.org


Have questions about CNO x Brugge Presents: "Snakes for the Divine"? Contact Chef's Night Off Indy

When & Where


Brugge Brasserie
1011 Westfield Blvd
Indianapolis, IN 46220

Sunday, June 1, 2014 from 5:30 PM to 8:30 PM (PDT)


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Organizer

Chef's Night Off Indy

Chefs' Night Off is an ongoing series of "pop up" dinners. Conceptualized and executed by cooks from Indy's most respected restaurants, this is an opportunity to showcase the developing talents of Indy's culinary scene. The people who put the flame to the pan are breaking loose for one night a month and bringing to life their cuisines, their way. The idea is to help cultivate Indy's food scene and community. To get cooks, working with other cooks and exchanging ideas.

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