Matthew Nolot

Pork fat, Pappy Van Winkle, Professional Chef, Super evil genius smoker builder

[Matthew Nolot @TolonChef]

Bbq pork loin with a sesame peanut butter mole, barbecued carrots, charred pea shoot ranch, pumpkin seeds and fried peanuts.
#teamtolon #notyourboringrestaurant @ Tolon https://t.co/zoaAagUGlo

[Matthew Nolot @TolonChef]

Another great one from the early summer menu. P.E.I. mussels with tasso, local tomatoes, creole butter, tolon fermented hot sauce aioli, parsley and basil. Served with a g.k. baguette @ Tolon https://t.co/nrBt1k9VjM

[Matthew Nolot @TolonChef]

A simple one. Roasted salmon with a engliah pea and mint sauce
Garnished with fresh English peas, Hawkins farms sugar snaps, zucchini, carrots and pancetta. #teamtolon #dtfw #notyourboringrestaurant @ Tolon https://t.co/1LkP84HCQV

[Matthew Nolot @TolonChef]

Goat cheese hummus bowl /marinated chick peas/ sugar snaps/radish/asparagus/ricotta salata/6 minute egg/zatar

#tolonbrunch #localproduce #bestofindiana @ Tolon https://t.co/TgwWsjUxpP

[Matthew Nolot @TolonChef]

I think the boys and I have a spoon problem @ Tolon https://t.co/JQJ8XL1izF

[Matthew Nolot @TolonChef]

#lunarapple @ Tolon https://t.co/BuI0HjPEUq

[Matthew Nolot @TolonChef]

Brunch preshift #teamtolon @ Tolon https://t.co/CrkFp4ZvDf

[Matthew Nolot @TolonChef]

Brunch mise almost complete @ Tolon https://t.co/nS9T2Pot0m

[Matthew Nolot @TolonChef]

To all the restaurant workers banging it out this weekend. Make it a great service @ Tolon https://t.co/9h967ZwLIL

[Matthew Nolot @TolonChef]

Perfectly seared scallops with maple whipped butternut. Pickled fennel, apples, ground pumpkin seeds and brown butter. #teamtolon #notyourboringrestaurant
#newwintermenu @ Tolon https://t.co/hFY7IWDLmv

[Matthew Nolot @TolonChef]

Some new dishes on our new winter menu that just dropped today. Descriptions will follow soon #teamtolon #notyourboringrestaurant #ourstaffisthebest @ Tolon https://t.co/wlpNd3vyRl

[Matthew Nolot @TolonChef]

This is a fun one. Pork belly sliders with togarashi spiced donut holes, glazed with a hoisin carmel. Topped with a Brussels sprouts and Apple kimchi
#teamtolon #notyourboringrestaurant… https://t.co/pOd6tH96ko

[Matthew Nolot @TolonChef]

This is one on my favorite dishes on the menu now. It is local duck breast seasoned with a coriander rub. We sous vide the breast at 128 for 90 minutes. Score the fat and pan sear until… https://t.co/W3bfTMesb1

[Matthew Nolot @TolonChef]

Local honey cheesecake /house yogurt mousse /rhubarb jam / vanilla wafer crumble. #teamtolon #notyourboringrestaurant @ Tolon https://t.co/E3DIDwebbx

[Matthew Nolot @TolonChef]

Bone marrow mac&cheese. Perfect weather for this bad boy. Come visit #teamtolon @ Tolon https://t.co/NwsxeaV53F

[Matthew Nolot @TolonChef]

Butter and bacon braised radishes. #fallmenu #pork #teamtolon https://t.co/AzlDTS2B4R

[Matthew Nolot @TolonChef]

This is a fun dish from our summer menu. It's our version of el pastor chicken. The hoffman organic chicken is marinate in achiote paste and spices. It is then sous vide at a supet secret… https://t.co/JO5KKzEfzE

[Matthew Nolot @TolonChef]

This is my favorite dish on our spring menu right now. It is a… https://t.co/YZgnvgVbhh

[Matthew Nolot @TolonChef]

Indiana veal short ribs/black garlic bbq/fresh coriander… https://t.co/NHFuDvzaEz

[Matthew Nolot @TolonChef]

This is probably my favorite dish on our menu to make. It is Duck fat fried rice. Since we… https://t.co/TgVK1GT9AW