6 Sep

Allison Transmission at Indiana State Museum

Allison Transmission recently hosted an event at the Indiana State Museum in the Frank and Judy O’Bannon Great Hall, giving us a great example of the space being used for fewer than 100 guests with food stations. Six food stations were set up, including a grilling area on the patio that paired with the German Biergarten station just inside the doors from Ball Family Terrace. In addition to space for food station ad guest dining tables, space was allocated for a stage and dance floor area where live music from ‘The Band etc.’ was played throughout the evening.

Photographs courtesy of Rob Banayote

German Biergarten Station
Bratwurst with sauerkraut
Warm german potato salad
Flammkuchen: flatbread with gruyere cheese, crème fraiche, onions, and bacon
Reibkuchen a potato pancake, often served with apple sauce
Apple strudel

Seafood Station
Crab claws with red pepper remoulade
Blackened tuna nigiri, wasabi aioli, tobiko
Assorted sushi rolls with wasabi, pickled ginger, and soy sauce

Small Plate Station
Petite filet of beef, roasted shallot demi-glace, horseradish chive potato, asparagus tips
Tarragon cider brined chicken breast, fennel demi, roasted baby golden potatoes, broccolini

Latin Station
Ham, manchego, cherry peppers smoked paprika oil on toasted olive oil baguette
Serrano ham, tomatoes, idiazabol smoked cheese on toasted olive oil on artisanal bread

Ceviche style seafood salad
Papas rellenas de picadillo pork stuffed potato croquettes
Elote spiced corn
Gorditas zacatecanas: mesa cakes with refried beans and peppers and chicken and beans
Toppings: Cheese, cheese sauce, salsa verde, pico de gallo, lime, guacamole, cilantro lime grilled corn, and salsa

Mac n’ Cheese Station
Elbow quattro fromage with white truffle oil
Orecchiette, lobster, bacon and white cheddar sauce
Trottole florentine, sautéed spinach, wild mushrooms medley, parmesan pesto cream sauce
Penne pasta, smoked chicken, roasted green chilies, gouda cream sauce
Toppings: toasted herb bread crumbs, shredded parmesan and chopped scallion


Shortcake Station
House made mini shortcake biscuits
Toppings: lemon marinated blueberries, minted strawberries, peaches with raspberries and fresh vanilla bean whipped cream


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