Recipedia – Potato Crusted Walleye
Restaurant Business Magazine featured chef Ryan Nelson’s recipe for potato-crusted walleye in their online Recipedia.
Late Harvest Kitchen
Holiday Dining at Keystone at the Crossing
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.
Swoon List- Salt Cod Brandade
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.
Swoon List – Rabbit Biscuits and Gravy
Indianapolis Monthly named chef Ryan Nelson’s rabbit biscuits and gravy one of the top five dishes to try on their weekly Swoon List!
North African Vegetable Tagine Recipe
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.
