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 We
apologize for the short hiatus the Peterson’s newsletter took.
Peterson’s has been cooking up more than entrees in the kitchen.
My wife Carrie and I are proud to announce the birth of our son
Alexander Joseph “AJ” Benko. Both mom and baby are doing
well and we appreciate all the notes and well wishes. Baby AJ will
have a playmate as Peterson’s Sous Chef and my right-hand
man, Jeff Heaviland and his wife Kayla also had a baby boy, Jordan
Jeffrey Heaviland.
Our boys have not distracted
us from adapting our menu for the summer. If you have not yet, come
and experience our fish features created with fresh ingredients
that will fill you up without a lingering heavy feeling.
In addition
to the cuisine, Peterson’s is happy to offer new and exciting
wine labels. Wine Director and Assistant Manager Bobby Wallace recently
visited Napa and Sonoma Valley. He returned with new knowledge and
appreciation of wine vineyards and fine dining. More on his trip
is found in the Wine of the month section.
We have provided
many reasons to join us this summer besides our baby stories. Below
are pictures of the new additions as well as more information on
what to look for at your next Peterson’s dining experience.
Cheers!
Chef Karl Benko
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I
personally want to express my appreciation to all our valuable
customers and friends for your patronage. Peterson’s
strives to make every dining experience memorable. From the
moment you walk in the door through the end of your meal,
I want you to enjoy your time at Peterson’s.
One way
I try to ensure your enjoyment is by the comment cards. I
truly appreciate your time in filling out the comment cards.
These cards allow me to know the level of your experience
at Peterson’s. I read every card and reply to any questions
proposed. Peterson’s wants to remain at the highest
level of service, cuisine, wine and drinks and your responses
assist us in our mission.
Thank
you again for your time and patronage. I look forward to hearing
about more of your dining experiences.
Joe Peterson-
President/Co-Owner
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 •
Indianapolis Monthly, Power! Issue
Available in stores now
•
The
Indianapolis Dish
Eat This! >>
•
Indianapolis
Cuisine, new publication. Available at
Peterson's now >>
•
Peterson's once again receives zero violations
in their health inspection.You can see their
report
in 10 days (Aug 10th) on the Hamilton
County Health
Department.
Welcome!
We
are proud to welcome two new members to the Peterson’s
family.Alexander Joseph “AJ” Benko and Jordan
Jeffrey Heaviland.
Recommendations
- Fish
Features- Each week Peterson’s is offering the finest,
freshest seafood available. We contact our vendors at Maui
Seafood to find out the catch of the day. The next day we
will have this available on our menus.Please call ahead
as our entree will change
sooner if we sell out of the featured fish.
- In
the past we offered Thresher Shark fresh from Hawaii.
It was grilled with golden chanterelles, abalone mushrooms,
and rosemary. Served on a roasted-corn salad with bacon-and-cilantro
vinaigrette alongside an arugula coulis and carrot-sesame
flan.
- Last
week we had California White Bass that was roasted
in olive oil served with almond crusted veggie tart that
includes beets, green onions, capriole goat cheese and garlic.
- This
week This week we are featuring Onaga which is Hawaiian
Red Snapper.It will be served with a white peach olive oil
puree and a large ravioli filled with zucchini, yellow squash,
fennel, barley and king crab..
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Between
early feedings and adjusting to being a dad, I have
enjoyed creating Peterson’s fish features. During
the summer it is important to give guests something
lighter, but that does not mean light on taste.
What
I have been able to do for Peterson’s customers
is order more unique fish that is flavored with grilled
limes or roasted in light oil and not heavy sauces.
It is better for you and more appetizing in hotweather.
The fish that we have been working with are Alaskan
Line Caught Salmon, day boat scallops, and true Tokyo
grade Tuna for starters.
This
menu offering will last until the fall when we adapt
a heartier menu to match the cooler temperature. |
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Ehlers
Estate “1886”, Napa, ‘03
 This
Cabernet Sauvignon is Ehlers flagship wine. It is 100%
Cabernet Sauvignon from the best flavor profile of the
Ehlers’ vineyard. This Cabernet is seductive with
rich texture and black cherry, mocha and plum flavors.
The finish is a layering of currant, earthy spice and
leather that lingers with the luxurious fine tannins.
Wine Director Bobby Wallace recently made
a trip out to the West where many of the wines Peterson’s
sell originated. From Napa to Sonoma, Wallace made over
a dozen visits and has a story to tell from every stop.
“It was awesome to see the passion behind the labels,”
says Wallace. “You meet these wine makers who are
truly committed to their craft of making fine wine.”
From
Eller to Domaine Carneros to the Shafer vineyards, Wallace
expounded his knowledge and palette of California wines.
He was also able to place a face to the names on the
labels. One of the most cherished moments for Wallace
was when John Shafer appeared at his vineyard. That
is like having Michael Jordan walk into a room for a
wine aficionado like Wallace.
Besides
wonderful people and beautifully crafted wine, Wallace
rediscovered the celebration and experience of dining.
It is not simply to satisfy a hunger, but to celebrate
family, friends, good food and drink as well as try
new items. Wallace believes it is his job to encourage
customers to experience new wines and different pairings.
Look for Wallace and the Peterson’s staff to broaden
your horizons on your next visit. |
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