The current issue of Indianapolis Dine features some juicy pics as Chef Chris Eley's fish fry side dishes take center stage.
Even Louis would clean his plate piled with helpings of Sweet Pepper and Jicama Slaw with Ginger, Pickled Watermelon, and Blue Hominy Succotash.
And Chris wouldn't forget dessert. Sweet Cream Bourbon Pie, anyone?
Check out the recipes and run to the Goose for a copy of the magazine and some essential ingredients before your next Saturday night fish fry.
Photos courtesy of DINE magazine.
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