Roasted Fig & Apple Caprese
Sweet Mint Pesto | Fresh Mozzarella | Aged Balsamic Reduction | Fresh Basil | Himalayan Salt
Rosemary Brined Frog legs
Tomato Butter Sauce | Fried Leeks
Pan Seared Rabbit
Curry tomato Coulis | roasted Heirloom Carrots | Spiced Parsnip Purée
Candied Pistachio | Roasted Pistachio Cream | Pistachio Pudding | Roasted Fig
Born and raised in New Albany, Indiana, Executive Chef Keith Simmons First realized his passion for the culinary scene after lending a helping hand as a dishwasher when his cousin, Executive Chef Kendell Sheppard, called and asked for his help. After a week or so in the kitchen, Chef Keith made the life changing decision to drop his graphic design major and purse culinary full time. After washing dishes at The Exchange Pub + Kitchen for a few months, he began to learn and quickly rose in the ranks of the kitchen.
Following the years of running the line, Chef Keith left to help open the sister restaurant of The Exchange “Brooklyn and the butcher” where he worked alongside Chef Robert temple and Chef Patrick Carter. But After a Year of learning new cuisines and techniques and missing his Exchange Family, he soon returned. With his new found knowledge, he begins creating new dishes and different specials every week for The Exchange team. Working with talented chefs like Chef Matt Weirich and Chef Scott Dickenson only made Chef Keith made him love what he did even more. Getting more and more exposure from his dishes, Gary Humphrey, Proprietor and Head Wine maker at River City Winery, reached out to Chef Keith to lead the culinary team at his Winery.
Now Representing River City Winery, Chef Keith comes to give his take on what he likes to call, “Food for the Soul” with his use of local ingredients and local famers. He is accompanied by Wine Master Gary Humphrey from River City Winery and Chef Kendell Sheppard from Brooklyn and the Butcher