Petersons News March 2007



			• Peterson’s in the News • Best Soup in the City • Chef Karl’s Korner • Wine of the Month • New Dessert Menu • Elite Club

We want to thank you all for helping us to reach our 8th anniversary. We always say you are our greatest asset and we know we could not have reached this milestone without your support. To show our appreciation, we are updating Peterson’s to further enhance your experience.

First you need to check out our new website. It is not yet complete, but we believe once finished it will be easier to navigate and a better representation of the restaurant. More pictures will be up and we will continue updating the site.

Peterson’s has also reconstructed the inside of the restaurant to create more private seating. After the article in Indianapolis Monthly about our Anniversary table, we saw a desire for the secluded seating. To respond we have added other semi-private dining options called our wine tables. The area will be enclosed by a partial wall. A different winery will sponsor each section while providing beautiful new artwork. Call today to reserve your spot.

Finally, we ordered new dishware to best present our fine cuisine. All of these changes are in hopes to increase your enjoyment and experience at Peterson’s. Thank you again for your support. We hope you come and celebrate our accomplishments with us.

Chef Karl Benko

Peterson's Lobster Bisque wins Best Soup in Indy
In the latest Dine issue, Peterson's Lobster Bisque prevailed as the best soup in the city. 200 restaurants entered with over 65 different soups.

• Chef Karl adds Food U Instructor to his resume >>

• Say Cheese
Chef Karl cooks with Indiana Artisan Cheese>>
--Recipes

• Peterson’s Chef pursues ACF Executive Chef Status>>

• Chef Karl Tossing Salads with Dine’s Courtney Hupe - Pick up the most current issue of Dine. Peterson’s soup is featured as the Best in Indianapolis. There is also an article on Salads. Chef Karl put together some great salads on a budget at Sunshine Grocery and Trader Joe’s.

Peterson’s Congratulates Bobby Wallace!
We are proud to announce that Bobby Wallace, our Wine Captain, is now our Assistant Manager. Bobby is an exceptional employee who has been an asset to Peterson’s. He will continue as our Wine Captain but now expands his responsibilities to assisting General Manager Will Plamondon.

Recommendations
Save room for Dessert! Peterson’s is unveiling a new decadent dessert menu. Seasonally our Pastry Chef Joseph Allford tantalizes our palate with new desserts. This spring he has brought out Peterson’s version of Bananas Foster, Zuccotto which is a frozen Italian Mousse, a delicate vanilla pear Strudel and new freshly made ice creams and sorbets. The new sweats are paired nicely with after dinner drinks such as Spanish Coffee, Peterson’s Pressed “Pot” or Chef Karl’s House made Lemoncello.

Elite Club
We have over 1000 loyal customers in our Elite Club. Join today and start earning your rewards! club details >>

Chef Karl has been busy since we last spoke with you. He has emceed the Sysco Food Show Challenges, became an instructor for Food U, and passed his practical for ACF Executive Chef Certification. The certification was by far the most challenging for Chef Karl.

Several mentors of Chef Karl have encouraged him to go after his Certified Master Chef status. In order to do this he first must obtain his Certified Executive Chef status. And as luck has it, for the first time in its existence the practical test by the ACF was offered here in Indianapolis at Ivy Tech.

Chef Karl did prevail through the practical exam, but not without some sweat on his brow. “It was a tough experience and yet a very rewarding one,” said Chef Karl. “Being observed and encouraged by Certified Master Chef Brad Barnes was a highlight in my career. Master Chef Barnes encompasses the love for food and culinary art that I can identify with. I look forward to training toward my Certified Master Chef testing.” As soon as this is scheduled we will let you know. There are only 78 Certified Master Chef’s in the United States.

Broquel Cabernet Sauvignon 2004

Broquel comes from the vineyards of Trapiche in Argentina.

The wine is aged entirely in oak barrels for 12 months and cellared for six to nine months in bottle before release.

Broquel is a richly perfumed wine with good balance of depth and strength. The fruit exhibits classic Cabernet aromas of tobacco, cedar, vanilla and
chocolate. Your palate will experience rich, ripe cassis and black berry
fruit flavors with ample, soft tannins.

7690 E. 96th Street, Fishers, IN 46038 • 317-598-8863 • www.petersonsrestaurant.com