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A few weeks ago I was lucky enough to be asked by Seasons 52 in Indianapolis, Indiana to sample their new Spring 2012 menu. I jumped at the chance to attend this event and to sample what they have in store for us this spring.
To say I am a fan of this place is an understatement. I appreciate their approach to fresh, locally sourced foods as well as their health-conscious way of delivering the perfect meal. I have had roughly 26 of their finest dishes in the last year or so and I haven’t been disappointed. Here is a link from my last Seasons 52 experience!
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| Ripe Plum Tomato Flatbread with fresh basil, roasted garlic and Parmesan cheese. Paired nicely with a Strawberry Kir Royal |
First, we were greeted in the warmly decorated area that can be both a private dining area and a great place for a corporate dinner. Several of the wall panels open up to let in the beautiful music that is often played , live, in the bar area. The night we were there we stayed after to listen to a beautiful jazz pianist.
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| Lamb T-Bone Chops with asparagus, truffle mashed potatoes and a red wine glaze |
What I love about S52, is the fact that it is great, if not fabulous food, that is accessible to the average person. Their menu is not cost prohibitive and certainly caters to those who are watching their waistline. Every dish weighs in at under 570 calories and many are far less than that. For what these dishes lack in calories they certainly make up for in flavor. This proves that you can truly have your ‘cake’ and eat it too! Full of flavor doesn’t have to mean sacrificing taste.
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| Artichoke-Stuffed Artichoke Leaves with arugula, Parmesan cheese and a balsamic glaze |
We were greeted by a very accommodating staff that has gone to great lengths to be well versed in not only what they were serving but also the appropriate wine pairing to go with it. I thought I knew a few things about wine, but these ladies far exceed what I thought I knew. Employees go through a rigorous training to be able to give the perfect pairing taking into account the diners palate as well as the dish they are enjoying. I could go on and on about their wine selection, but I will leave that to their website. Anything I will say will fall short.
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| Artichoke & Goat Cheese Flatbread |
We were able to participate in an interactive web chat with not only the Chef Cliff Pleau but also the sommelier George Miliotes. We were also lucky enough to get to chat with the local Chef and partner Bill Erath.
I , personally, enjoyed hearing about the history of each chosen dish as well as the specifics of why each was paired with that particular wine. Of course, I also enjoyed tasting each of these as the night went on.
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| Spicy Snow Peas and shiitake mushrooms with roasted almonds |
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| Columbia River Steelhead Trout with spring vegetables, basmati rice and a lemongrass sauce. |
And last but certainly not least there was the Mini Indulgences. Perfect little bites that were so beautiful you had to try each one. And I did ????
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| Coming in under $3.00 and less than 400 calories how could you say no? |
It was a great night and I left there with a greater understanding of what it takes for Seasons 52 to bring us such well appointed plates. From the well thought out wine selection, to the freshest tomatoes I have ever had in March, there was no stone left unturned.
Find Seasons 52 on Twitter at @Seasons52 use the hashtag #S52Spring to follow our comment stream as well.
The Executive Chef was kind enough to share with me his recipe for this amazing tomato avocado side salad. I could eat this every day!
Tomato Avocado Side Salad with Grilled Ciabatta
Total Servings 4
8 minPrep (inc. refrigeration & rest time)
3 minCook Time
11 minTotal Time
Ingredients
- For the salad:
- 3 medium tomatoes, washed, and cut into wedges
- 2 ripe avocados, peeled, pitted and cut into 1″ cubes
- 1/2 C fresh cilantro, washed and chopped
- 1/4 C red wine vinegar
- 1/4 C extra virgin olive oil
- 1 tsp Kosher salt
- 1/4 tsp fresh cracked pepper
- 1 packed pint of arugula
- drizzle of balsamic glaze (store bought or make your own reduction)
- For the bread:
- 1 loaf of ciabatta bread , cut into 1″ slices
- olive oil, to brush on
- kosher salt/fresh pepper
Instructions
- Combine the salad ingredients (minus arugula and balsamic) in a large bowl.
- On a grill or grill pan, place the bread slices that have been brushed with olive oil and dusted with S/P.
- Sear each side and remove.
- Add the arugula to salad mix and gently toss to combine.
- Serve with the bread with the salad.
- Drizzle both with the balsamic glaze.
Important Notes
**Photos and recipe courtesy of Seasons 52 Restaurant
**Photos and recipe courtesy of Seasons 52
