Huse Culinary

We had a beautiful day for our Annual Huse Culinary Golf Outing on September 2nd. Every year, this event brings together so many of our partners and friends to give back to our community (and maybe swing a golf club while we're at it). This year's outing benefited Peyton Manning Children's Hospital and the Indiana Sports Corp Wayne Duke Postgraduate Award, with $34,500 going toward each organization!

More information on Indiana Sports Corp Wayne Duke Postgraduate Award:
The Wayne Duke Postgraduate Award is an annual scholarship recognizing one male and one female Big Ten senior for exceptional achievement in academics, athletics, and civic service. The Wayne Duke Postgraduate Award is merit-based and features a one-time, non-renewable financial award. For 2025, each Award is $10,000. Awards will be funded directly to the recipient’s postgraduate institution upon verification of enrollment within eighteen months of graduation.

More information on Peyton Manning Children's Hospital:
Peyton Manning Children's Hospital at Ascension St. Vincent offers a complete continuum of healthcare services to children. With a full range of inpatient and outpatient pediatric services, and state-of-the-art equipment and facilities, patients receive the best care from doctors and nurses who fully understand the unique needs of children and their families.

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St. Elmo Steak House
St. Elmo Foods
St. Elmo Steak House Cocktails
Harry & Izzy's
1933 Lounge
The HC Tavern & Kitchen
Barkeep Vodka
Rare Saint Whiskeys

Cheers to our chefs and our most recent Chef Innovation Show!

Every year we carve out a day for our Culinary team to show off their creativity by creating new dishes that are judged by members of our Operations and Support Center. The goal is to wow the judges in hopes of landing a place on our Huse Culinary restaurant menus!

This year's Chef Innovation Show was all about side dishes, and everyone came ready with outstanding flavors, textures and concepts.

Our top three winners of this year's show are:

1st Place: Sous Chef Quinten Potts with Hot Honey Brussels Sprouts
2nd Place: Executive Chef Cam Speiden with Cracked Potatoes
3rd Place: Sous Chef Fernando Navarrete with Roasted Carrots over Ricotta & Hot Honey

Congratulations to all of the incredibly talented chefs we have on our team. We look forward to this event every year, and we can't wait to add new items to our menus soon!