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Old Major Pop-Up Dinner Series: Josh Stoneking & Mark LaFay


Seating is limited. Ticket price is for ONE adult, and is inclusive of tax and gratuity! This is a 21+ event.

DATE: Saturday, May 25

Doors & Reception @ 5:45PM.

Dinner @ 6:45PM


4201 Millersville Road
Suite 119
Indianapolis, IN 46205

Parking is located in the front of the building off of Millersville Road. Guests will enter the building at the front and will be guided through the building.

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Join us for an exclusive Pop-Up Dinner at Old Major. This special evening features Chef Joshua Stoneking and Mark LaFay. Begin your evening with a sparkling wine and charcuterie, before indulging in a decadent four-course meal, perfectly paired with exquisite wines.



“Southern Hospitality:” Deviled Egg- pork rind, pimento cheese, bourbon-maple pickle.
Crudo: Scallop, buttermilk, Green Goddess, radish, spring peas, and pea sprouts.

Course 1: Roasted beets with pistachio-horseradish dressing, orange gremolata, smoked blue cheese, and crispy beet leaves.

Course 2 “Pulpo y Papas:” Charred octopus with chorizo, crispy Yukon gold potato pavé, romesco aioli, and chimichurri.

Course 3: Spring Lamb Smoked black pepper bacon-wrapped lamb loin with sunchoke-leek puree, peeled asparagus, green sauce, and leek ash.

Course 4 “Chocolate and Raspberry:” cremeux, raspberry, coulis, chocolate crumble, and pink peppercorn ice cream”.

Seating is limited. Ticket price is inclusive of tax and gratuity!

DATE: Saturday, May 25

Doors & Reception @ 5:45PM.

Dinner @ 6:45PM

The Milkyway Complex
4201 Millersville Road
Suite 119
Indianapolis, IN 46205

PARKING: Parking is located in the front of the building off of Millersville Road. Guests will enter the building at the front and will be guided through the building. Take photos as you go!

About Stoneking: Chef Joshua Stoneking has been cooking for as long as he can remember. He grew up in a family where food was a strong part of their culture and cooking from scratch was an everyday activity. At the age of 14, Joshua began to work in a small local restaurant on the weekends; he remembers feeling very “at home” in this environment. After going to college to pursue a career in architecture, Joshua decided that expressing his artistic creativity through culinary arts was a better fit for him.

Stoneking graduated from the Cooking and Hospitality Institute of Chicago in the fall of 2003, which was concluded by an internship at Oakleys Bistro. Within the next two years, he went from intern to Executive Chef while getting married and starting a family. In 2006, he began a career in corporate dining where he was Executive Chef for the Eli Lilly campus. He spent the next 9 years focusing on improving the food culture for the Indianapolis-based company. This included organizing an onsite Farmer’s Market and Garden as well as opening a Farm to Fork Restaurant on site in 2013. Joshua also had the opportunity to compete nationally in ACF culinary competitions where he spent two years training under Master Chef Kevin Gawronski. His success as a chef allowed him opportunities to support new business sites such as Nike HQ, 3M, and Nationwide Insurance.

In 2016, Joshua was offered the Executive Chef job for the Indianapolis Colts. After just one season, he decided that working for himself would provide a greater opportunity to impact lives with his cuisine. In that time Stoneking was the private chef for numerous professional athletes, the Irsay family, and more.

Chef Stoneking operates under two philosophies in the kitchen. The first being “Simple food, done well,” and the second because of that food has the power to inspire and change lives. Philosophy is this, Joshua has donated his time and talents as a Chef to several non-profits around the Indianapolis area as well as the Green Mango Café in Battambang, Cambodia, which serves as both a restaurant and culinary training facility for victims of human trafficking.

About LaFay:

Mark LaFay is a dynamic entrepreneur whose expertise spans multiple industries, including technology, music, and the culinary arts. With a history of founding successful music industry businesses, authoring “Chromebook for Dummies, Drones for Dummies, and Charcuterie for Dummies,” and co-founding tech startups like Lectio and Roust, LaFay embodies the spirit of innovation.

His culinary venture, Old Major Market, is where his passion for food takes center stage. As the founder and owner, LaFay is not only a certified sommelier but also an active participant in the culinary process, developing recipes and hosting private events and wine tastings. His contributions to Old Major Market’s product development, from artisan sausages to curated dinners, are a testament to his hands-on approach and expertise in food and beverage.

Beyond his professional endeavors, LaFay is an avid outdoorsman, reveling in nature through hunting, fishing, and foraging. This connection to the land is reflected in his commitment to sustainability and his support for local Indiana farms.

LaFay’s love for travel has taken him to 49 of the 50 United States and 21 countries, experiences that undoubtedly enrich his worldview and influence his business practices. The spirit of adventure and cultural appreciation is palpable in every facet of his work, from international food trends incorporated into his products to the globally inspired hospitality experiences he creates.

This diverse background and array of interests contribute to LaFay’s multifaceted identity as an entrepreneur and an advocate for quality, locally-sourced food, technology innovation, and cultural enrichment. Through Old Major Market, he continues to champion the values of artisanal craftsmanship, sustainability, and community engagement.