Red Yeti

08/24/2026

This past weekend was our annual “Farm-to-Table” dinner. 120 happy people makes for 5 happy chefs.
Big shout out to and the volunteers for all of their time and contributions that made this such a smooth evening.
We served beef brisket, succotash, crispy johnnycakes, hickory glaze, sweet corn espuma.
‘Til next time!

08/21/2026

A celebration of our regions many tomato varieties…
Heirloom tomato varieties grown by Organic, Regenerative Meat and Produce , Doug Krieger, and yours truly…garlic confit, tarragon, basil, lemon vinaigrette, cracked pepper & J.Q. Dickinson Salt-Works
We really wanted to simply showcase the beauty of these tomatoes, no cheese, no frills.
Currently available on our summer menus.

08/14/2026

Buttermilk Fried Patty Pan Squash, Bone Marrow Aioli, an Unapologetic Amount of Aged Cheddar & Chives
- available this weekend

08/04/2026

Corvina, Ras el Hanout, Beets 3 Ways: Balsamic Purée, Roasted, Salty Crispy Chips, Roasted Fig, Oregano Flower
This was a featured entree over the weekend and sold out quickly. Returning soon to an Indiana kitchen near you…
beets*

07/24/2026

07/13/2026

held its annual “Taste of Independents” on Sunday. An afternoon of food, friends, and fundraising is hard to beat. The work Apron Inc. does for our restaurant community never goes unnoticed, but events like these help shine their light that much brighter.
I partnered with my dear pal from and we served a tartine of heritage ham, sofia, brioche, and plum jam.
There were tons of great dishes there so we were honored to take home the People’s Choice Award for Best Dish!

07/01/2026

We took home the people’s choice for “Best Dish” this past weekend at Taste for Life!!
These types of events keep our community strong.
Thank you to everyone that showed up!

06/23/2026

It was an absolute honor to be named the guest chef for this summers edition of “The President’s Table” at this past weekend. made the long journey from Napa Valley to pair alongside our food; if you haven’t had the pleasure to try their wines, get on it right away, they are unbelievably delicious.
I want to send a personal and enormous shoutout to my friend and West Virginia’s only award winner for stopping in and lending a kind hand; I can’t thank you enough chef!
I also want to thank for making the drive from Louisville to cook with me all evening. I couldn’t have asked for a better young man to work alongside.
Finishing the evening with a delightful meal at Chef Paul’s was without a doubt the icing on the cake.
Cheers to for organizing such a beautiful evening.
‘Til next time!!

05/26/2026

“5 Hour Short Rib, Hickory & Sour Cherry Glaze, Spring Root Purée, Radish, Broccolini, Black Mustard”