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stelmosteakhouse

'Tis the season! 20% Bonus Gift Cards are BACK now

'Tis the season! 20% Bonus Gift Cards are BACK now through December 31, 2023. ⁠
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Earn an additional 20% bonus gift card on all gift card purchases of $125 or more, now through the end of the year. That means 20% more shrimp cocktail, just for being a great gift giver, or for treating yourself. ⁠
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✨Buy online or in-store✨

We're continuing the celebration of International

We're continuing the celebration of International Chef's Day by sharing our Sous Chef, Fernando's story.⁠
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Fernando Navarrete has always shown exceptional hospitality, work ethic and attention to detail since the day he started almost 16 years ago! ⁠
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Fernando is from Michoacan, Mexico and travelled to Indiana to work with his brother, Juan, who is a server here at St. Elmo. Although there were no positions open at the time Fernando applied, Juan was able to get him an interview and immediately began working as a cook. After a few years, Fernando was promoted to a Kitchen Supervisor and is now proud to call himself a Sous Chef. ⁠
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In honoring Chef Fernando Navarrete, we celebrate passion and hard work. Cheers to you, Fernando!⁠

We're continuing the celebration of International

We're continuing the celebration of International Chef's Day by taking a moment to appreciate the incredible journey of our very own Sous Chef, Chef Kevin Burris! ⁠
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Chef Burris' culinary career began at 19 when he joined the team at Red Lobster. Little did he know, it would be the first step in a journey of growth and learning that continues to this day. ⁠
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In Chef Burris' own words: "The kitchen became my haven, my canvas, and my classroom. Every day brought new lessons, new flavors, and new challenges." ⁠
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His advice to aspiring chefs is to "Stay humble. The culinary world is a never-ending adventure, and there's always something more to learn. Remember, there's always someone eager to step up and create their own culinary magic." ⁠
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So here's to Chef Kevin Burris, a true testament to the power of passion, perseverance, and a commitment to lifelong learning!

We’re honored to shine a spotlight on Executive

We’re honored to shine a spotlight on Executive Chef, Jeremy Holmes for International Chef Day. Jeremy has worked at St. Elmo for 24 years and has been the executive chef for 11 years. Under his guidance, the kitchen has become a place where innovation meets tradition. Two decades of honoring classic dishes and reimagining some and tirelessly putting the guest experience first. ⁠
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Chef Jeremy's journey is defined by a deep-seated passion for the culinary arts, a fire stoked by none other than the legendary Chef Emeril Lagasse. Jeremy watched his cooking shows before and after work and was captivated by Chef Lagasse effortless connection with his audience and undeniable talent. “The way he engaged and just had fun made me want to do the same.” Chef Emeril motivated Chef Jeremy to pursue a career in the culinary arts. ⁠
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To aspiring chefs, Chef Jeremy encourages patience and emphasizes the importance of and soaking up as much knowledge as possible from every corner of the kitchen. Wisdom is not confined to the head chef alone; wisdom resides in the servers, dishwashers and busboys. “There is no such thing as too much knowledge.” Jeremy values listening to everyone because there is something to learn from everyone. ⁠
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In honoring Chef Jeremy Holmes, we celebrate a mentor and a visionary. Here's to two decades of unwavering excellence, and to many more to come. Cheers, Chef Jeremy!

Try our latest cocktail feature, the Digits Bees K

Try our latest cocktail feature, the Digits Bees Knees 🐝

If you joined us at the Scottie Pippen Sigits Dinner earlier this year, this cocktail will taste familiar! It was the welcome cocktail for the event and we loved it so much we had to t it on the fall menu.

It is made with Scottie Pippen & Dave Phinney’s Digits Bourbon, honey simple syrup, and lemon. The honey simple syrup is made from one of our server’s family farm’s bees (thanks, Boone family!) 🍯

Neon signs on Saturday nights ⚡️

Neon signs on Saturday nights ⚡️

Order up!⁠ ⁠ Fun shot by @dave_pluimer, of a f

Order up!⁠
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Fun shot by @dave_pluimer, of a full tray of steaks about to be taken to hungry folks.

We can feel a @colts comeback! ⁠ ⁠ Come pre-ga

We can feel a @colts comeback! ⁠
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Come pre-game with us today from 10:30am until the game starts with bloody marys, sliders, mac n cheese and more!🐴 ⁠
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#fortheshoe #gohorse

Indianapolis is a great place to be lost in, and D

Indianapolis is a great place to be lost in, and DJ BBQ proves it on his new show, @LostIn_Series. You can watch this episode tonight (Oct. 5) at 8pm on Destination America. ⁠
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We had so much fun hosting DJ BBQ and the crew to film this episode back in the spring, and we're beyond excited to see the final version tonight! ⁠
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#lostinwithdjbbq #lostin #indianapolis

It’s a beautiful day for a @colts WIN! Come pre-

It’s a beautiful day for a @colts WIN! Come pre-game with us now until the game starts 🐴 #fortheshoe #gohorse

What's better than St. Elmo Steaks delivered to yo

What's better than St. Elmo Steaks delivered to your door? 20% off St. Elmo Steaks delivered to your door! ⁠
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Use code APPSALE20 on the Goldbelly App to get 20% off your next steak dinner now through this Saturday, September 30th when you order on the Goldbelly app. Happy eating 🍽️⁠
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Shop on your Goldbelly app or head to the link in bio and click the 20% Off & Nationwide Shipping button.

When life gives us lemons, we put them on shrimp c

When life gives us lemons, we put them on shrimp cocktails. 🍋

Did you know we offer a three-course Sunday featur

Did you know we offer a three-course Sunday feature menu? If you dined with us for Devour Indy, then this menu will look pretty familiar. ⁠
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We offer our Devour Indy menu every Sunday (except Indy 500 Race Sunday) for anyone in the dining room to enjoy.

We're so honored to have been voted one of @indymo

We're so honored to have been voted one of @indymonthly‘s 25 Best Restaurants in Indianapolis! ⁠
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Let us raise a glass to this city and this community--thank you for letting us serve you!⁠
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Check out the link in our bio to see the other 24 restaurants 🤌⁠

Pregame with a shrimp cocktail, #fortheshoe⁠ ⁠

Pregame with a shrimp cocktail, #fortheshoe⁠
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Cheers to the Indianapolis Colts and the first home game of their 40th season! ⁠
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We're opening our doors at 10:30am today and for every 1:00pm home game to gear up for the @colts games! Reservations and walk-ins welcome.

“We’ve been here since 1902. I definitely wear

“We’ve been here since 1902. I definitely wear that badge proudly and I don’t take it for granted. I know that I have a job that a lot of people want. I come to work every single day proud of that and make sure I do my best to my ability to keep that."⁠
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Executive Chef, Jeremy Holmes was interviewed by Mark Ambrogi from @youarecurrent for the Consume edition, to talk about working at St. Elmo as the Executive Chef for over 20 years. ⁠
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Read the full article at the link in bio!

The first home @colts game is this Sunday! We're o

The first home @colts game is this Sunday! We're opening early with a special menu so you can come pregame with us, starting at 10:30 am! #fortheshoe⁠
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We will open at 10:30am for every home game with a 1pm start time. Find our Colts Pregame Menu at the link in bio ⁠
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Colts Home Game Schedule:⁠
Sept. 10 @ 1pm⁠
Oct. 1 @ 1pm⁠
Oct. 8 @ 1pm⁠
Oct. 22 @ 1pm⁠
Oct. 29 @ 1pm⁠
Nov. 26 @ 1pm⁠
Dec. 17 - tba⁠
Dec. 31 @ 1pm⁠
Jan. 7 - tba

Where's the beef, you ask? It's right here! Our hi

Where's the beef, you ask? It's right here! Our historic steakhouse in Indianapolis is featured in @foodandwine's recent list, "18 Prime Steak Destinations in the US" and we couldn't be more proud! ⁠
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Since 1902, St. Elmo Steak House has maintained a national reputation for excellent steaks, seafood, chops and professional service. We believe more of a good thing is always better, and we maintain that philosophy with every guest experience and every bite still to this day.

Devour Indy is back in action! ⁠ ⁠ Our incredi

Devour Indy is back in action! ⁠
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Our incredible General Manager, Richard Edwards, had a great interview with @cbs4indy yesterday to ring in the semi-annual Circle City event. ⁠
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Richard Edwards was one of the event’s founding members and more than 20 years later, he said the huge continual buy-in from the culinary community helps keep Devour going.⁠
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“It is designed to bring people into restaurants. It is designed to give people an opportunity to try something they haven’t tried before and then with the marketing on it, guests may not even know the restaurant was on the map,” Edwards said. “This is a great opportunity for everyone to try those new ones, to come back to their old favorites and to come back downtown.”⁠
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Devour Indy August 21 – September 3. ⁠
Enjoy an extra $10 off your Devour Indy dinner Monday-Wednesday! ⁠
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Watch the full segment, make reservations or check out our Devour Indy menus at the link in bio!

Some very moody shots from our Silver Oak Wine Din

Some very moody shots from our Silver Oak Wine Dinner, all captured by one and only @dave_pluimer.

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thehctavern

The Whoville Hideaway is here at The HC! And we fo

The Whoville Hideaway is here at The HC! And we found the star of the show, the Grinch himself!

Here’s to hoping his heart grows three sizes this season 💚💚💚

Trying to eat meals that won't be incorporated in

Trying to eat meals that won't be incorporated in your Thanksgiving feast can be tricky. We're going for the crab cakes (and wine) tonight.

An immersive Whoville Hideaway awaits inside The H

An immersive Whoville Hideaway awaits inside The HC Tavern + Kitchen this holiday season! The iconic holiday movies come to life on the second floor four-seasons patio of the restaurant complete with The Grinch-themed appetizers and drinks, larger than life decor, festive photo ops, and signature moments from the fictional town. Your heart may grow three sizes, but no one can steal Christmas from the Whoville Hideaway. Not even the Grinch…💚⁠
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November 25 – December 26 (closed 12/25)⁠
Saturdays – Tuesdays⁠
Open 4pm – Close, for guests 21+⁠
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First come, first served; reservations are not available within the holiday activation.⁠

‘Tis the season to save room for dessert, even i

‘Tis the season to save room for dessert, even if it is just one bite. 😋

Maybe Christmas doesn't come from a store. ⁠ May

Maybe Christmas doesn't come from a store. ⁠
Maybe Christmas perhaps means a little bit more. ⁠
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Stay tuned for more information about the Whoville Hideaway at The HC! We're stealing Christmas back beginning November 25th!

'Tis the season to give (to others and yourself)⁠
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Our gift card promotion starts today! Earn a 20% Bonus Gift Card on any and all gift card purchases of $125 or more, now through the end of the year!⁠
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Learn more & buy at the link in bio

POV: the whole table orders appetizers 🤤

POV: the whole table orders appetizers 🤤

We're so happy to celebrate Sous Chef Michael Pinn

We're so happy to celebrate Sous Chef Michael Pinner for International Chef's Day! Chef Michael has been a part of the Huse Culinary team for going on six years, where he started his career with us at Burger Study as the Executive Chef. We couldn't imagine our heart of house without Michael and are proud that he is a part of our team. ⁠
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Michael started his culinary career at Red Lobster, where he was the dishwasher. That job is not for the faint of heart, as Michael says he was constantly being stabbed by shrimp tails and crab legs. It wasn't long before he needed to do something else and move out of the prickly dish tank at Red Lobster, so he applied to Texas Road House and was working the fryer station. Next, he moved up and over to Applebee's, then Chili's and eventually Champs where he was a server. ⁠
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Nothing was sticking to Michael's liking, and saw an ad for Burger Study, where he took the leap to be the Executive Chef and started his career with Huse Culinary -- and we're so glad he did! "I saw the ad for Burger Study... and I guess the rest is history!"⁠
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If you have dined with us at The HC Tavern + Kitchen, you've probably seen Michael deliver food straight out of the kitchen. "I love the faces of people when I bring out their food. That is the most satisfying part of my job." It's not often you see the chefs themselves bring out meals, but it's Michael's favorite thing to do. ⁠
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Michael is humble and kind, and his advice to anyone looking into a career in the hospitality and culinary arts industry is to never get intimidated by anyone or anything. "Don't be afraid to try! Always believe in yourself - anything is possible."⁠
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Cheers to you, Chef Michael Pinner!

Happy International Chef's Day! We are thrilled to

Happy International Chef's Day! We are thrilled to honor Chef Matt Wahl, whose culinary journey spans several years but the last 4 of those months have been with us as the Executive Chef at The HC Tavern + Kitchen. Matt isn't just incredibly talented; he's an inspirational leader, guiding his kitchen staff towards excellence. ⁠
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Among the culinary leaders that inspire Chef Wahl, two stand out: Jose Andres and Brooks Headley. Chef Wahl admires Jose Andres for his transformative work with the World Central Kitchen, a charity sending chefs worldwide to feed those in need during times of crisis, whether that be war or natural disasters. And Brooks Headley, the culinary genius behind NYC's Superiority Burger, holds a special place for Chef Wahl. Matt watched Headley rock the stage with various punk bands when he was younger. He admires the incredible journey Chef Headley has made in the culinary world. ⁠
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For aspiring chefs, Chef Wahl offers invaluable advice: "Diversify your experiences by working in different types of restaurants, and seek as much on-the-job training as you can!" ⁠
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Congratulations, Chef Matt Wahl! Your dedication and inspirational leadership are the cornerstone of our culinary success. Here's to many more remarkable achievements!

We can't wait for the second issue of @tsghamilton

We can't wait for the second issue of @tsghamiltoncounty to come out in just a few weeks! Our photo turned out beautifully for the issue, thanks to @whitneymoorephotography 📸

At The HC, it's all about the cheese pull

At The HC, it's all about the cheese pull

We have some new sippers on our bourbon list: Well

We have some new sippers on our bourbon list: Weller Special Reserve and Weller Antique 107 🥃⁠
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Weller Special Reserve is exceptionally smooth, bottled at 90 proof, and stands out with its burnt orange color. You can taste caramel, honey and butterscotch. ⁠
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Weller Antique 107 is a full-bodied wheated bourbon. It's bottled at 107 proof, offering a complex taste and bold finish. You can taste strong vanilla, fruit, spice and cinnamon.

Let's toast to the good life. ⁠ ⁠ This is your

Let's toast to the good life. ⁠
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This is your reminder to book your reservation for Rhythm & Brunch on October 29th! @djmetrognome will be back, turning the whole restaurant into a vibe (and we bet he'll even play some spooky Halloween tunes!) ⁠
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We'll see you then! Book your reservation at the link in bio 👻

The dish that lifts spirits: jumbo sea scallops, l

The dish that lifts spirits: jumbo sea scallops, lemon beurre blanc, rosemary asiago orzo

Happy #nationalvodkaday! We're celebrating with on

Happy #nationalvodkaday! We're celebrating with one of our favorite cocktails, the Apothecary ✨⁠
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The Apothecary is an infusion of New Amsterdam grapefruit vodka, pamplemousse rose liqueur, aperol, pineapple, lemon and fresh beet juice. You won’t even realize you’re getting a dose of vegetable juice – trust us!

Instead of potatoes, we like to pair our ribeye wi

Instead of potatoes, we like to pair our ribeye with a broiled beefsteak tomato, with gorgonzola cheese. 🍅⁠
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Save this post to try this incredible pairing next time you're at The HC!

Who else fills their Elmo Colas to the tippy top?

Who else fills their Elmo Colas to the tippy top?

POV You're sitting in the bar area with the best v

POV You're sitting in the bar area with the best view of our lower level & wine cellar ✨

The Smores Mousse Cake is the richest chocolate de

The Smores Mousse Cake is the richest chocolate dessert in Hamilton County and we’re willing to bet on it. If anyone thinks otherwise, let us know and I guess we will just have to taste test them all to compare.

Playing peek-a-boo with the sun but staying cozy w

Playing peek-a-boo with the sun but staying cozy with our favorite soup & sandwich duo: tomato soup & truffle grilled cheese.

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1933lounge

Getting ready for our Espresso Martini Master Clas

Getting ready for our Espresso Martini Master Class to start 🤩

Cocktails and dinner by the fire? Sign us up 🍸️

The gift that gives back: Huse Culinary Gift Cards

The gift that gives back: Huse Culinary Gift Cards (with a 20% Bonus!)⁠
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Now through December 31st, get an additional 20% Bonus Gift Card on every Gift Card purchase of $125 or more! 🤩⁠
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Buy in the restaurant or online (check the link in bio).

We're very appreciative of the sun and warm weathe

We're very appreciative of the sun and warm weather that are coming back out to play while we have the Sunburst Roll on our feature menu ☀️⁠
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Enjoy it now until Nov. 14th.

We are eager to shine a spotlight on Sous Chef, Bl

We are eager to shine a spotlight on Sous Chef, Blake Borders on this International Chef's Day! His culinary journey began in the heart of his childhood kitchen, cooking side by side with his grandmother. Those early moments in the kitchen laid the foundation for a passion that would lead him to extraordinary heights. ⁠
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In high school, a job shadowing experience at Palamino became a pivotal moment. It was there that Chef Borders found his passion, and from that point, he dedicated himself to the pursuit of culinary excellence. ⁠
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His favorite dish to prepare and savor? The Prince Edward Island Mussels at 1933 Lounge. This delectable appetizer holds a special place in his heart. He has fond memories from his childhood catching fresh mussels on the shores of Whitby. ⁠
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Chef Borders, thank you for sharing your culinary artistry and heartfelt memories with us. Your journey is an inspiration!

Who owes you a cocktail date? Tag 'em in the comme

Who owes you a cocktail date? Tag 'em in the comments and we'll see you at the 1933 Lounge 😉

A full table is a happy table 🥩🥗🥕🍷⁠

A full table is a happy table 🥩🥗🥕🍷⁠
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📸: All photos by @eatswithmichael

Take a seat and we'll cure your 'case of the Monda

Take a seat and we'll cure your 'case of the Mondays.'

Our bourbon butter cake is back for the season! We

Our bourbon butter cake is back for the season! We added this warm, buttery, bacon-topped dessert back to the menu for the upcoming cooler days and evenings. 🍰

Starting today, you can enjoy the '33 Bubbletini,

Starting today, you can enjoy the '33 Bubbletini, created by Nikki! This cocktail won our Annual @titosvodka Bartender Battle we held back in August. ⁠
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This cocktail is made with Tito's vodka, pear liqueur, lemongrass and basil syrup, splash of coconut, lime and chili oil.⁠
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For every ‘33 Bubbletini sold, Tito’s will donate $1 up to $10K to the Hawaii Community Foundation! ⁠
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#nationalvodkaday

Sometimes you have to treat yourself on a Monday w

Sometimes you have to treat yourself on a Monday with your favorite steak dinner.

You could celebrate National Coffee Day with a fre

You could celebrate National Coffee Day with a fresh cup of joe. Or you could really amp up the party with espresso martinis! I think we'll go with the espresso martinis. ⁠
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#espressomartini #nationalcoffeeday

Living the sweetest life 🍰 Our seasonal key li

Living the sweetest life 🍰

Our seasonal key lime pie is on our menu only for a few more days! Get it while you can 😋

Meet me at 📍The Lounge⁠ ⁠ The Lounge at 193

Meet me at 📍The Lounge⁠
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The Lounge at 1933 Lounge in Fishers might be the swankiest little nook in the whole restaurant. Low velvet and leather seating with black, line-lit walls create a sexy vibe for any cocktail hour. 🥂

Bring on the layers and bring out the seafood past

Bring on the layers and bring out the seafood pasta. These crisp and cool mornings are putting us in the fall mood.⁠
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#seafood #seafoodpasta

Would you take this bite? 🔥🔥🔥🫣 #stelm

Would you take this bite? 🔥🔥🔥🫣

#stelmoshrimpcocktail #shrimpcocktail

“Make it a combo” has a new meeting at 1933 Lo

“Make it a combo” has a new meeting at 1933 Lounge. ⁠
Enjoy our special 3-course menus for lunch, so you can get a taste of everything 😉⁠
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Lunch combos available at 1933 Lounge in Fishers, 11am-4pm daily.

The Elmo Roll is not for the faint of heart. This

The Elmo Roll is not for the faint of heart. This roll is a fun take on an Indianapolis classic, the St. Elmo spicy shrimp cocktail; this roll has tempura fried spicy shrimp, daikon radish and is topped with the signature cocktail sauce. 🔥

We couldn’t ask for a better evening to be out o

We couldn’t ask for a better evening to be out on the patio. Who else is taking advantage of this gorgeous late summer weather?

Devour Indy is coming to an end this Sunday! Be su

Devour Indy is coming to an end this Sunday! Be sure to take advantage of these special three course menus before it's too late. ⁠
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Make reservations (at the link in bio) and we'll see you this weekend!

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stelmofoods

PSA: If you haven't made your Thanksgiving grocery

PSA: If you haven't made your Thanksgiving grocery stops yet, Midwest Costco stores are stocking up on our St. Elmo Shrimp Cocktail Sauce for the holidays! ⁠
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We know you're prepping for the big Thanksgiving f

We know you're prepping for the big Thanksgiving feast, but we can't help but dream about the leftovers and the sandwiches we're going to make. It's the best fuel for Black Friday shopping.

PART 2: Season your brined turkey! ⁠ ⁠ Be sure

PART 2: Season your brined turkey! ⁠
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Be sure to pat your brined turkey dry before seasoning so you end up with a perfectly golden brown crispy skin.

Friendly reminder to place your Thanksgiving flavo

Friendly reminder to place your Thanksgiving flavor orders by TOMORROW, Wednesday 11/15 to get in time for Turkey Day! ⁠
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Shop at store.stelmos.com or head to the link in bio!

Less than 2 WEEKS until Thanksgiving! We have some

Less than 2 WEEKS until Thanksgiving! We have some expertise from Executive Chef Michael Piganelli on how to prepare the best turkey for Thanksgiving. ⁠
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Step 1: Prep your brine! Brine will keep your turkey juicy and flavorful for Thanksgiving. ⁠
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Stay tuned for more tips & tricks for the best turkey this Thanksgiving.

Our best sellers absolutely SHINE during the holid

Our best sellers absolutely SHINE during the holidays ✨⁠
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St. Elmo Cocktail Sauce - Thanksgiving shrimp cocktail can be the best conversation starter, especially when you don't tell your mother in law how spicy it is before her first bite. Oops. ⁠
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St. Elmo Seasoning - Your turkey never tasted better. All the flavor you could ever need all in one fantastic little shaker bottle. ⁠
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St. Elmo Creamy Horseradish - For those who love an extra kick, creamy horseradish is there to save the day! Add some to your mashed potato recipe, mac n cheese recipe or simply on the side for your ham (if your family doesn't eat birds for Thanksgiving). ⁠
PS, this is the perfect sauce for leftover breakfast sandwiches the next morning! ⁠
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Pick up at your local Indiana grocery store or buy online and ship to your house!

Food is certainly the centerpiece of the holidays,

Food is certainly the centerpiece of the holidays, but the side dishes are really the shining stars of any holiday gathering! They offer so much variety and flavor, plus side dishes are where we can get creative and try something new or stay traditional and celebrate nostalgic flavors. ⁠
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You can add creamy horseradish to your famous mashed potato recipe for some added kick! ⁠
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Don't have a famous mashed potato recipe (yet)? Save this post and you can use ours. 😉⁠
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INGREDIENTS⁠
3 lbs. (about 4 large) Russet potatoes, peeled and chopped⁠
½ c. (1 stick) butter, plus more for serving⁠
½ c. milk⁠
½ c. sour cream⁠
¼ c. St. Elmo Creamy Horseradish⁠
1 tbsp. Kosher salt⁠
1 tsp. black pepper⁠
Freshly chopped chives, for garnish⁠
1-2 tbsp. St. Elmo Coarse-Cut Horseradish (as needed)⁠
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INSTRUCTIONS⁠
1. Fill a medium stock pot ½ full of cold water. Peel potatoes, cut into 1 to 2-inch pieces, place in water and bring to a boil. Cook for 25-30 minutes, or until tender.⁠
2. When potatoes are almost done, melt the butter and warm the milk and sour cream separately.⁠
3. Drain the water from the potatoes⁠
4. Add the butter to the potatoes and beat with a hand mixer until smooth.⁠
5. Add sour cream, Creamy Horseradish, salt & pepper and mix until smooth. Then slowly add the milk until the desired consistency is reached (you may not need to add all the milk).⁠
6. Taste the potatoes – they should be very smooth in texture and have a pleasant yet noted horseradish flavor. If more “kick” is desired, add 1 to 2 tbsp. of St. Elmo Coarse-Cut Horseradish!⁠
7. Place potatoes in a serving dish and garnish with melted butter and chopped chives.

Anyone else counting down the days to Thanksgiving

Anyone else counting down the days to Thanksgiving? Well there are 20 days remaining and we are going to share our favorite holiday recipes, whether you're bringing the side dishes, desserts, snacks or the turkey. Obviously, we're starting with the world famous St. Elmo Shrimp Cocktail - and incredible appetizer and perfect conversation starter.⁠
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The celebrated appetizer is how nearly every meal at St. Elmo Steak House begins. It seems only fitting the tradition is continued with families and friends near and far.

Happy Halloween! 🎃

Happy Halloween! 🎃

Keep it super spicy, Indianapolis! ⁠ ⁠ Whether

Keep it super spicy, Indianapolis! ⁠
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Whether you're cheering on the Colts from the stadium or the living room, you need pregame snacks. One of our absolute favorites is the infamous, 2-ingredient, insanely spicy St. Elmo Shrimp Cocktail. 🔥⁠
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Get bottled St. Elmo Shrimp Cocktail Sauce at local Indiana grocery stores or online.

Surf 'n turf, fall edition 🍁🍂

Surf 'n turf, fall edition 🍁🍂

Football watch parties and meatballs just go toget

Football watch parties and meatballs just go together. Make your favorite meatballs even better by adding St. Elmo Root Beer Glaze for a sweet & savory, no-left-overs appetizer.

We're out here grilling while we still can. Season

We're out here grilling while we still can. Season. Grill. Flip. Enjoy. ⁠

Fun fact: You can make your cocktail sauce even sp

Fun fact: You can make your cocktail sauce even spicier 🔥⁠
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Take your favorite ketchup and as much coarse-cut horseradish as your spciy little heart desires, and mix until blended. ⁠
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Take it up a notch and add coarse-cut horseradish to our St. Elmo Cocktail Sauce. That'll grow some hair on your chest.

This is the remix to your favorite appetizer: coco

This is the remix to your favorite appetizer: coconut popcorn shrimp cocktail. ⁠
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See more recipes at the link in bio & save this post to try later!⁠
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We made our coconut popcorn shrimp cocktail with these ingredients:⁠
Vegetable oil, for frying⁠
2 large eggs, lightly beaten⁠
¼ c. milk⁠
1 c. all-purpose flour⁠
2 tbsp. St. Elmo Seasoning⁠
1 c. breadcrumbs⁠
1 c. coconut flakes (sweetened or unsweetened)⁠
1 lb. large shrimp, uncooked (peeled and deveined, tail off)⁠
2 c. vegetable oil⁠
St. Elmo Cocktail Sauce, for dipping⁠
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Put it altogether: ⁠
1. Heat about 2 inches of oil in a large skillet over medium heat until thermometer registers 350°.⁠
2. Mix eggs and milk in a shallow dish. Whisk the flour and St. Elmo Seasoning in a medium bowl. In a separate bowl, combine breadcrumbs and coconut flakes.⁠
3. Dredge shrimp in flour mixture, dip in eggs, and then roll in coconut mixture.⁠
4. Place shrimp in oil and fry until golden. Flip the shrimp after 1 ½ minutes then cook for an additional 1 ½ minutes.⁠
5. Transfer to a serving plate lined with paper towel.⁠
6. Pour St. Elmo Cocktail Sauce in a small bowl for dipping and enjoy!

Follow @stelmofoods for more game day recipes 🏈

Follow @stelmofoods for more game day recipes 🏈

Make these insane, sweet, savory & slightly spicy sliders for your at home watch party.

Make pulled pork & mix with St. Elmo Root Beer Glaze.
Slice the top Hawaiian roll buns off and set to the side.
On the bottom buns, add Pepperjack cheese, your root beer glazed pulled pork and more cheese before adding with the top buns.
Bake for 10 minutes at 350° and cut each one out to enjoy!

Weeknights should be easy, but still delicious. Bl

Weeknights should be easy, but still delicious. Blackened salmon over a bed of rice is one of our favorite busy-weeknight diners, and we bet it could be yours, too. 😉

Grilled salads and steaks for this hot fall day. W

Grilled salads and steaks for this hot fall day. We're soaking up this warm sun while we still can ☀️⁠

Follow @stelmofoods for more recipes 🍝 You ha

Follow @stelmofoods for more recipes 🍝

You have to try this perfect-for-fall blackened shrimp seafood pasta. Add blackened shrimp to a simple creamy sauce and al dente pasta for a flavorful, warm comfort dish.

Find our recipe below, and all other St. Elmo Foods recipes at the link in bio.

INGREDIENTS
St. Elmo Blackened Seasoning
1/2 lb 26/30 shrimp, peeled, de-veined, and thawed
1/2 lb linguini
1 15oz can of diced tomatoes, drained
1/4 of a medium onion, diced
3 cloves of garlic
1/4 cup of heavy cream
2 tbs butter
chopped parsley
grated parmesan cheese

INSTRUCTIONS
1. In a bowl, toss thawed shrimp with oil and season with 2-3 tbs of St Elmo Blackened Seasoning. Set aside.
2. To a pot of boiling water, add pasta and cook per package directions (10-12 minutes).
3. In a pan over medium heat, add 2 tbs of oil and sauté onions, 2-3 mins. Then add tomatoes and continue for another 2-3 minutes.
4. Add shrimp, cook 3-4 mins, stirring occasionally.
5. Grate garlic into pan, cook for an additional minute until fragrant.
6. Lower to medium heat, add cream and stir until heated through. Add additional St. Elmo Blackened Seasoning (to taste). Then add butter, stirring until melted and combined.
7. Drain pasta, then add directly to pan. Toss to combine.
8. Garnish with freshly chopped parsley and grated parmesan cheese

For those trying to "start the week off on the rig

For those trying to "start the week off on the right foot" be sure to add some flavor to those salads 😉

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