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Following the traditions of the Athenaeum’s founding families, St. Benno and his goat, Herr Bock, will officially tap the keg with the ceremonial chugging of two beers at St. Benno Fest. The fest begins at 7 p.m. on April 28 in the Athenaeum Auditorium and Benno and Herr Bock will arrive at 7:45 p.m. Party and dance with Polkamotion and then get your yodel on with St. Benno in the yodel contest at 9 p.m.!
Tickets are $5 in advance here and $10 at the door and a la carte food will be provided by The Rathskeller. Patrons will also have the opportunity to purchase commemorative, engraved Athenaeum bricks for $200. All proceeds from this fundraising event benefit the care and maintenance of the Historic Athenaeum.
See you there!
At 7:30 p.m. on Friday, April 20, the Indianapolis Chamber Orchestra will go silent. That night the ICO will collaborate with the Indianapolis Museum of Art to present a screening of The Mark of Zorro with live orchestral accompaniment.
This film was directed by Fred Niblo and stars Douglas Fairbanks as the masked hero of the people. In The Mark of Zorro, an oppressive colonial government rules over old Spanish California. The one and only Zorro comes out of nowhere, with sword in hand, to defeat the evildoers and make them bear his mark, all the while trying to rescue and swoon damsel in distress, Lolita.
The program will take place in the Tobias Theater at the IMA. Tickets are $30 for adults, $25 for IMA members, and $10 for students. Call the box office at (317) 940-9607. Group rates available.
See you there!
Conducted by Jun Märkl with violinist Alina Ibragimova, Vive La France! “transports to the sun-drenched shores of Spain as told through the eyes of the French in Debussy’s “Iberia” and Ravel’s Rapsodie espagnole. Debussy, who spent only one day in Spain attending a bull fight, evokes an aristocratic festival, while Ravel’s colorful orchestration reflects the Spanish musical heritage imparted to him by his mother.”
The program includes Berlioz’ ‘Overture to Le Corsaire,’ Saint-Saens’ ‘Violin Concerto No. 3′, Debussy’s “Ibéria” from Images and Ravel’s ‘Rapsodie espagnole.’
We’ll meet up at Tomlinson Taproom in the City Market at 5:30 PM on Wednesday, April 25. At 6:30 PM we’ll ride our bicycles over to the Eiteljorg to check out the exhibit and enjoy finger food and Fresh•Local•Beer. Advance tickets are $10 or $12 at the door. Visit IndyHub.org for more information!
“Steel Ponies” will explore the art, history and cultures that have developed around the motorcycle. The exhibit will feature more than 20 motorcycles (including one ridden by Evel Knievel and one featured on “American Chopper”), each with a unique story illustrating the rich subcultures that have sprung out of the motorcycle. According to the museum, “The spirit of the West seems to be perfectly embodied in the motorcycle—the open road, freedom and individual expression. Steel Ponies will explore these ideals and their impact on American culture.”
The exhibit will open March 10 and run through August 5.
It’s time for Sun King’s annualChatham Tap Takeover! Eighteen different beers will be on throughout the day and we will release Maibock as well. See you there!
The full list of beers is as follows:Sunlight Cream Ale
I love Brussels sprouts. I usually keep it simple by roasting them with a big pinch of salt, few grinds of black pepper, and a squeeze of lemon. The other night a sprout craving was so huge that I made a meal out of it.
2 pounds Brussels sprouts, ends trimmed, out leaves discarded, and halved
2-4 strips of bacon diced
½ onion finely diced
1 jalapeno finely diced
2 cloves garlic minced
1 lemon juiced
1 tablespoon Sriracha
½ tablespoon Worcestershire sauce
½ tablespoon honey
Heavy pinch of salt
5-8 grinds of black pepper
½ cup freshly grated parmesan *optional
Preheat oven to 350 degrees.
Heat a 12-inch cast iron skillet over medium high heat. Sauté bacon until desired crispness. Add sprouts and onion and sauté for 5-7 minutes. Mix the rest of the ingredients in a separate bowl, add to the sprouts, stir to combine and place into preheated oven for 7-10 minutes. The last 3 minutes of cooking sprinkle cheese across the top and bake until golden, brown and delicious.
This pairs well with anything from a light lager to a big ol’ IPA.
Dustin Boyer has worked as a bartender, brewer, and restaurant manager. He is the go-to guy for Sun King’s many bar and restaurant accounts and is responsible for booking the food and music for the brewery’s tappings. When he’s not doing that he can be found on a fork lift or making magic with meat on the Big Green Egg. Don’t ask him when he’s opening a restaurant because he only cooks for fun.
Chris grew up in the beer business, working for his parents’ distributorship, Bon Vivant Libations, from the age of 12. He went on to work in logistics for craft beer distributor Cavalier and got to know Clay and Dave when he would run kegs from the downtown Ram to the Noblesville location.
In July 2010 he was working for a mobility company (think Jazzy Carts) when Clay sent him a Facebook message asking him if he’d be interested in coming to work for Sun King. He said yes and immediately took the position of Logistics Manager, managing drivers and line cleaners, scheduling and routing deliveries, and preparing and receiving invoices. He also handles payroll for the brewery and is usually behind the wheel of a fork truck when new tanks arrive.
“Besides the beer,” Chris says that his favorite part of working at Sun King is, “getting to work with the people and in a great family atmosphere where everyone gets along well.”