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Chefs’ Night Off

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Plow & Anchor Present
An Industry Valentines Day For Everyone.

55 courses for $55 unless you’re industry then $35.  We will run service a bit fancier this dinner so feel free to dress accordingly.  Or not.  We are taking this opportunity to show our industry brothers and sisters some love and you may feel free to join.  Industry, please email for discount code.

Leah Elston/SousChef Libertine
Adam Wohlt/Cook Plow & Anchor
Michael Blagg/Chef Restaurant Monet.  Former Sous of Restaurant Tallent and 2015 Winner of the Chefs Night Off Sous Chef Competition at Dig In.

Sunday, February 21st 5:30 and 7:30 seating.

Plow & Anchor

To show our industry family some love and include you. 

Notes:  Beverage and gratuity not included in ticket price.  Restaurant and bar employees please email for industry discount code.  Discount only applies to restaurant and bar employees.  Menu modifications will be politely declined.  Email ahead of time with any allergies.  Refunds will be given up to 72 hours prior to the event.  


What We Do

Chef’s Night Off is an ongoing series of “pirate” dinners. Conceptualized and executed by cooks and bartenders from Indy’s most respected restaurants. This is an opportunity to showcase the developing talents of Indy’s culinary scene, locally owned restaurants and bars with a focus on slow food. The idea is to help cultivate Indy’s food scene and community. To get cooks, working with other cooks, exchanging ideas, having fun and talking shit.

We facilitate a creative think tank for Indy’s up and coming culinary and bar talent. The chefs interact with the guests to create a dining experience like no other. There is no razzle dazzle. No unnecessary frills. Just the people who put the flame to the pan breaking loose for one night and bringing to life their cuisines, their way.

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Suggestions? Keep them to yourself.

Contact Information

We love all of you, unless you are a nazi or bigot…then we do not like you. We like hearing from you. Feel free to shoot us questions about upcoming dinners or submit yourself to potentially cook a future dinner.

Email address:
Phone: 317.840.3898

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