Thanksgiving at Big Jones
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Chef Paul Fehribach doesn't kid around with Thanksgiving. It's tradition, and tradition means a lot to a southern Indiana boy who grew up cooking family heirloom recipes with his mother. That's why everything from bread to jelly to sauce is made from scratch at his quaint and cozy Andersonville restaurant. On the table: Dinner starts with a relish tray featuring Kentucky beer cheese and salt-rising bread. After that, fill up on hearty dishes such as potato knepfles (rustic German dumplings) or the Charleston she-crab soup, deep-fried turkey and coconut cream cake for dessert.