Gluten-free Gringos

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Coquette's Bistro & Bakery, winner of our Indy Best Of awards this year for Dessert Destination (silver) and Gluten-Free-Friendly eatery (gold), hosted its first prix fixe wine event last night: a five-course Spanish Immersion Night. 

Seats were $65 plus tax/tip. I sat at a table of comped guests on a media invite.

Bistro co-owners Turu and Michelle Marx hosted and co-presented along with Southern Wine & Spirits representative David Stahl. Chef Andrew "Shaggy" Warren created the menu along with chef Danny Eurich and crew. (Indication last night is that Eurich would head up the next dinner, with a Creole/Cajun focus. Not date announced yet.) And Ryan Flores provided the tunes to tango. 

Overall, it was a great first effort with some sizable plates for the price, a festive atmosphere, and of course for many gluten-intolerant guests, a rare chance to dine prix fixe without worrying about what's in their food — to party like regular peeps.  

Here's a tour through the evening:

Le menu. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Le menu.
Turu (left) and Michelle Marx. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Turu (left) and Michelle Marx.
Spanish Crudités and charcuterie, including Manchego and brie cheeses, sopressata and salami. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Spanish Crudités and charcuterie, including Manchego and brie cheeses, sopressata and salami.
Sardinas a la Santanderina with a fun Colorado twist of spicy chile verde sauce instead of the classic tomato sauce. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Sardinas a la Santanderina with a fun Colorado twist of spicy chile verde sauce instead of the classic tomato sauce.
Grilled pineapple and mango sorbet as an intermezzo. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Grilled pineapple and mango sorbet as an intermezzo.
Señor Ryan Flores on the strings. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Señor Ryan Flores on the strings.
Braised and pulled pork with corn, Spanish rice and garbanzo beans. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Braised and pulled pork with corn, Spanish rice and garbanzo beans.
Presenter of the fine vino, David Stahl. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Presenter of the fine vino, David Stahl.
Shaggy Warren (middle) plating the second course with his team. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Shaggy Warren (middle) plating the second course with his team.
Fried apple fritters with caramel, crème anglaise and whipped cream. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Fried apple fritters with caramel, crème anglaise and whipped cream.

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