- Hors d'oeuvres — Butternut squash brushcetta and roasted beet finger salad.
- Appetizers — Pumpkin soup and salad featuring roasted vegetables and a local spring mix with Sherry vinaigrette.
- Entree — Medallions of beef and potato gnocchi with sage, kale and demi-glace.
- Dessert — Persimmon pudding with spiced vanilla mousse and roasted apples.
Fine dining in a barn? Cartlidge Barn Farm to Table, Oct. 13
Wednesday, October 3, 2012 11:00 PM by Josh Duke
Is there a better time of year than the fall? Changing leaves, cooler temperatures, caramel apples, enjoying some chili while watching football…I really could go on and on. I also love all of the fall activities, many of which we've already touched on here on All Access Hendricks County. But we have a first-time event coming up Oct. 13, which truly is going to be a one-of-a-kind gathering to help raise funds to save a piece of history and turn it into an educational and social attraction for locals and visitors. Just a limited number of tickets remain for The Cartlidge Barn Farm to Table fund-raiser, according to the organizers I talked to this week. So, I would encourage anyone who either loves eating great locally grown food or supports projects to save historic structures or both to purchase tickets soon. The Cartlidge Barn Farm to Table fund-raiser will begin with a social hour at 5 p.m., and dinner will follow at 6 p.m., Oct. 13. The location of this event also makes it unique as long-time Hendricks County Councilor Dick Thompson opens his Red Barn to the public (something I’m told he doesn't do often). The Thompson Red Barn is located at 5563 W. County Road 650 North in North Salem. Cartlidge Barn Project Fund Chairperson Faith Toole told me they plan to really dress up the barn with fine table linens, china, silver and decorations that would fit a fine-dining experience to show what can be done inside a barn. Farm to table events continue to grow in popularity and usually consist of a chef taking locally grown vegetables and freshly butchered meats and serving them up in a unique way. Local chef Nick Carter of Black Swan Brewpub has taken on the task of coming up with the menu with one goal in mind: To create something that showcases Hendricks County products. His menu includes: