1st Barramundi Crudo
Watermelon Radish, Szechuan Peppercorn, Citrus, Black Lava Salt
Wine pairing: Langlois – Chateau Sancerre
Lemon Thyme Granita
Lemon-Thyme, Simple Syrup, Zest of Lemon
2nd Veal Bistecca
Blistered Campari Tomatoes, Pommes Dauphine, Balsamic Cipollini
Wine pairing: Tommasi Ripasso Valpolicella Classico
3rd Chocolate Fettucine
White Chocolate Sauce, Cocoa, Raspberries, Torched Meringue
Wine pairing: Smith Woodhouse Late Bottled Vintage Port
Representing Brooklyn and the Butcher is Executive Chef, Patrick Carter. Chef Patrick was raised in St. Peter, Minnesota, a small town where he first began cooking while in high school. What was initially just another job soon became a passion which would lead Chef Patrick to graduating from Le Cordon Bleu Culinary School in Minneapolis. Chef Patrick would go on to cook for Blue Fin Bay Family Resorts, Neighbor’s Italian Bistro, and, of course, The Exchange pub+kitchen in New Albany.
Chef Patrick now leads the crew at Brooklyn and the Butcher and says that using fresh, seasonal ingredients drives his passion for cooking. Chef Patrick is proudly celebrating 4 years in Southern Indiana at the time of this event. He is accompanied by Randy Moulin, a long-time colleague and friend. Moulin has a bachelor’s in Hospitality Management and is currently part of the Court of Master Sommeliers program and a certified Specialist of Wine through the Society of Wine Educators.