Chef Bricker’s Brick House Vinaigrettes
Greenwood, IN

Brick House strives to bring healthy, natural products right to your table. We don't put
in all the junk you find in most of grocery store dressings. We use only the best heart healthy,
Non-GMO oils with no artificial ingredients. They are full of great flavor making them a
vinaigrette with no regret!
Chef Jeff Bricker grew up on the Southside of Indianapolis and has worked in the
hospitality industry for over 30 years. He completed his culinary arts training at Ivy Tech
Community College Central Indiana, participating as a student in a summer intensive Classical
French Cooking program from l’Ecole de Cuisine La Varenne in Burgundy, France under the
direction of Chef/Author Anne Willan.
Chef Bricker is a member of the Greater Indianapolis Chapter of The American
Culinary Federation and a Certified Executive Chef and Certified Culinary Educator. In 2007,
Chef Bricker was named Chapter Chef of the Year for the ACF Greater Indianapolis Chapter.
In the same year, Chef Bricker received a national teaching excellence award from the
National Institute of Staff and Organizational Development (NISOD). He serves as a board
member of the ACF Greater Indianapolis Chapter and is an Approved Lead Culinary Evaluator
for professional certification exams for chefs. Chef Bricker was the founder and chef/owner
of The Columns Ballroom and Catering and The Colonnade Room, which he operated for
fifteen years. During this time Chef Bricker developed the Classic Sweet Dijon Vinaigrette
recipe and used it in his catering business and restaurant. In 2002, Chef Bricker sold the
business to join Ivy Tech Community College as a full-time faculty member where he serves as
the Department Chair of the Ivy Tech Hospitality Administration program in Indianapolis. The
program offers specialty areas of study in Culinary Arts, Baking & Pastry Arts, and Hospitality
Management

In 2014, Chef Bricker decided to revive his Classic Sweet Dijon Vinaigrette recipe and
bottle it for sale at local farmer’s markets with the prompting of his family. The recipe was
modified to focus on Non-GMO oils and lower carbs and sodium in response to the lack of
healthy vinaigrette and marinade options in the market. Consumer response in farmer’s
markets led to the development of Creamy Garlic Herb, a no-sugar vinaigrette option, with no
artificial sweeteners featuring organic Stevia leaves and herbs to achieve an even lower
amount of carbs per serving. Consumer input also lead to the development of the Sunny
Honey Balsamic Vinaigrette which features a locally sourced cold-pressed sunflower oil and is
also low in carbs and sodium.


5941 W. 82nd Street, Indianapolis, IN 46278
317-872-0101 piazzaproduce.com

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