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Old Major PopUp Dinner Series: Abbi Merriss & Bryan Kanne

$200.00

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

DATES:

  • Friday, April 19th – Tickets Available
  • Saturday, April 20th – Sold Out

Doors @ 6:00PM / Dinner @ 6:45PM. Instructions for arrival to be provided via email the week before the event.

Address:

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.

Join us for an exclusive Pop-Up Dinner at Old Major, featuring the renowned Chefs Abbi Merriss, and Bryan Kanne. Begin your evening with a sparkling wine and charcuterie welcome, before indulging in a decadent four-course meal, perfectly paired with exquisite wines. Experience top-tier dining with one of Indy’s finest culinary talents.

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

DATES:

  • Friday, April 19th – Tickets Available
  • Saturday, April 20th – Sold Out

Doors @ 6:00PM / Dinner @ 6:45PM. Instructions for arrival to be provided via email the week before the event.
 

Address
:
The Milkyway Complex
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.

About Chef Merriss:Chef Abbi Merriss, a distinguished figure in the Indianapolis culinary scene, embarked on her gastronomic
journey with a mix of serendipity and passion. Initially exploring diverse interests from architecture to boxing, her career in cuisine began with the influence of an Italian-American family she nannied for, who introduced her to the joys of cooking. Merriss’s professional path took a significant turn in Norfolk, Virginia, where she delved into the culinary world, honing her skills and philosophy in various kitchens, notably under the mentorship of chef Nancy Cobb and later, chef Greg Hardesty in Indianapolis.

In 2012, Merriss co-founded Bluebeard, a restaurant that rapidly gained acclaim, nestled in the historic Holy Rosary district of Indianapolis. Named after a novel by Kurt Vonnegut, Bluebeard reflects Merriss’s inventive approach to cuisine, blending the familiar with the novel and celebrating Midwestern comfort with international flair. Her talent has earned her multiple James Beard nominations, and under her guidance, Bluebeard has become not just a dining destination but a training ground for aspiring chefs. Merriss’s commitment to culinary excellence and mentorship has indelibly shaped Indianapolis’s dining landscape, making her an influential figure in the city’s culinary renaissance.

About Chef Kanne: Chef Bryan Kanne, celebrated for his innovative culinary contributions at Pioneer in Indianapolis, skillfully crafted an Alpine-Italian inspired menu that harmoniously blended the robust, earthy flavors of the Alps with the refined subtleties of Italian cuisine. His pioneering efforts at Pioneer not only showcased his creative flair but also set a strong foundation for his subsequent role at Bluebeard, another esteemed Indianapolis eatery. As sous chef at Bluebeard, Kanne further refined his skills, delving deeper into advanced culinary techniques and playing a significant role in enhancing the restaurant’s acclaimed offerings. Kanne’s journey from Pioneer to Bluebeard underscores a career trajectory rich in creativity, technical prowess, and a profound passion for culinary innovation

Variant

April 19th, April 20th