Plate Magazine explores chef Ryan’s approach to game sausage, sustainability and serving up a delicious rabbit, Brussels sprouts and spaetzle recipe.
Restaurant Business Magazine featured chef Ryan Nelson’s recipe for potato-crusted walleye in their online Recipedia.
If you’re going to brave the crowds for holiday shopping, then you can’t ignore The Fashion Mall and all that Keystone at the Crossing has to offer. You also can’t ignore your hunger.
For the second time this month, one of chef Nelson’s dishes has made it into the top five of the week on Indianapolis Monthly’s Swoon List! If you love savory sea food and warm, fall dishes, you’ll love his salt cod brandade.
Indianapolis Monthly named chef Ryan Nelson’s rabbit biscuits and gravy one of the top five dishes to try on their weekly Swoon List!
Chef Nelson and local radio personality Sean Copeland talk breakfast in honor of chef Nelson’s participation in the 2015 Thomas’ English Muffins and Bagels Hometown Breakfast Battle.
Chef Ryan and FOX-59 news teamed up to create the ultimate breakfast burger in honor of Thomas’ English Muffins and Bagels Hometown Breakfast Battle.
Chef Ryan Nelson’s globally-influenced recipe for North African vegetable tagine was chosen as a featured recipe by Edible Indy! This globally influenced dish combines couscous, golden raisins, feta cheese and chef Ryan’s signature charmoula.
Chef Nelson was featured in the IndyStar in honor of his participation at the DigIn- A Taste of Indiana festival at White River State Park on August 30, 2015. View the entire gallery of festival photos or try your hand at recreating his recipe from the comfort of your home kitchen!
Chef Ryan Nelson’s recipe for Idaho Potato-Crusted Walleye was chosen as a featured dish by the Idaho Potato Commission! If you love seafood and savory spuds, you’ll love this recipe.