Chef Glen Talbott, a familiar face throughout the Indy area, has taken over the kitchen at the Brockway Public House in Carmel. The Brockway unveiled a new menu this month and although still very much authentically Irish, there are some new twists.
Among the new offerings: Shrimp lollipops, Guinness chops and a whiskey salmon dinner served with asparagus and colcannon. Traditional favorites such as the Brockway Bams, Bangers and Mash and Shephard’s Pie remain among the favorites on the menu.
Chef Glen started his career at Harrison College where he competed on the ACF culinary team for 2 years. After graduating he held various jobs within the food service industry, kicking off his culinary path at the Fort Grille. He studied and mentored under a chef which was a part of President Clinton’s Culinary team at the White House.
After studying and learning the tricks of the trade, Chef Glen undertook a position at Chef Charlie Trotter’s restaurant in Chicago before returning to Indy to use his creative talents in his hometown. Chef Glen then started working for many celebrities in downtown Indy at the Colts Grille.
He later took a position at Iozzos, and quickly was offered an interesting opportunity at Kona Jacks being a Poissonnier, and currently holds the highest certification possible. This increases his knowledge of seafood dishes, making him an expert at anything aquatic.
Later he was handed an opportunity at The Table as they were in search of a Michelin Star, which would be the first in Indianapolis.
Now, Chef Glen is taking the executive chef position at The Brockway Public House which is a Danny Boy Beer Works LLC restaurant. Being a part of the brewery, chef Glen is incorporating beer and Irish inspired food into the menu, considering The Brockway is an Irish pub and Danny Boy Beer Works is an Irish inspired brewery.
See the new menu here.