Chew & Chill 2.0....*Beetlejuice Edition*
Friday October 13th
**SOLD OUT - 21+ EVENT**
As Beetlejuice once said, "IT'S SHOWTIME," Indy! Chew & Chill was such a hit, we had to bring it back for spooky season... Join us at Gallery Pastry Shop Friday, October 13th for another infused private dining experience! This time, the chefs from each Gallery location will draw inspiration from the popular film Beetlejuice. Wear your costumes and prepare yourselves for a frightfully spectacular night!
Arrive at 6:30pm for an infused mocktail and the first course will be prepared by 7pm. Weed The People Indy is returning with their CBD, Delta 8 and Delta 9 products to sample (gummies, drink tinctures, swag, etc!). Each course will contain infusions of CBD, Delta 8, Delta 9, or a combination of the three. If you only want courses with CBD, please let us know at least 48 hours in advance and we will make substitutions.
Only 55 seats available - reserve your spot today!
First: Crispy Mummy-Wrapped Shrimp with spicy aioli
Second: Roasted Beet Salad with herbed goat cheese mousse, baby radish, grilled radicchio, beet chips, blood orange vinaigrette
Third: Beetle Juice Pasta with pan-seared scallops & citrus cream sauce
Fourth: Grilled Bone-In Pork Chop with sautéed purple cabbage, collard greens & apple pork glaze
Fifth: Pastry Hearts with raspberry coulis & chocolate webs
Tickets under the same name will be seated together. If you would like to be seated with a party under a different name, please email firstname.lastname@example.org. Seats are assigned and will not be modified the night of the event.
A minimum gratuity is included in the ticket price. Additional gratuity can be distributed the night of the event and added to any wine or pastries purchased.
Tax will be applied at checkout. Only gluten free and vegetarian dietary restrictions will be accommodated for this dinner. Please email email@example.com at least 48 hours in advance and our chefs will prepare an alternative dish.
On site modifications will not be accommodated.
When: Friday, October 13th 6:30-9:30pm