Tonight, at Motif, brings one of the first chances to sample chef Mark Henry's charcuterie — soon to be found at the Meat Locker in Ivywild School — as well as partake of the masterful meat of chef Kevin Campbell, of Full Circle Cuisine. The two have paired up to create a dinner that includes cured meats, bone marrow vinaigrette, mustard-cheddar grits, and smoked Callicrate beef.
"When I started this thing last year, one of the goals was to develop a community of like-minded chefs that would be dedicated to local foods & no BS cookery, chefs cooking what they truly love to eat ... crazy concept, I know," writes Campbell in a Facebook message to the Indy. "I was curious about this Meat Locker thing, so I met up with Mark, we hit it off & the rest, I hope, will be porky, ducky, beefy history."
Cocktails and hors d'oeuvres start at 6, dinner starts at 7, and tickets are $37.