Cleveland Indians chefs Josh Ingraham and Andy Johnson are celebrating a different kind of March Madness

This slideshow requires JavaScript.

Josh Ingraham and Andy Johnson, the executive and restaurant chefs at Progressive Field, respectively, are enjoying March Madness a little more this year.

The chefs have advanced to the Elite Eight in the Chef’s Roll Avocado Madness competition. Elite chefs from across the country were tasked with creating avocado-inspired recipes, with Ingraham going with filet tartare, a deconstructed burger. Johnson, meanwhile, went with tempura avocado rings, avocado fries and more during round 3.

“I went out on a limb with the deconstructed burger,” Ingraham said.
The chefs have been hard at work preparing for the 2016 season, including new menu items at the Terrace Club, which is again open to the public this year.

-Photos by Maureen MacGregor

1 Comment

Wow, sounds like our players are being well taken care of as far as for meals. I did not know that the Terrace Club was open to the public. We will be sure to check it out. Planning on coming up this year. We are retired, live in Barnesville, OH and about 1 1/2 hrs away. Never miss a game on TV. Budget permitting, we are going to try to make it to a live game. The Tribe is our favorite team. Good luck this year, and hopefully Brantley will continue to do better. Good luck this season.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: