The Bikers 4 Bikers charity event, held in conjunction with the weekly Bike Nite at The Lube, will help defer medical costs from the accident. If diners present a flyer for the event, 15 percent of their bill will go toward the cause. A silent auction from 5 to 8 p.m., motorcycle wash by The Lube Girls and a passing of the helmet for donations will also add to the fundraising total.
For more details and to view and print out the flyer, visit the Quaker Steak & Lube Fort Wayne Facebook fan page, or call Bill Welz at 715-1150 or Heather Poe at 348-4875.The Fort Wayne Farmers Market has opened a market 4-7 p.m. Wednesdays through Oct. 16 in Schnelker Park in downtown New Haven.
“It's more homey,” said Leigh Rowan, market coordinator of the location. “You're not set up in a parking lot. It's more of a nestled feeling.”
This is the second year FWFM is bringing the farmers market to New Haven. It will feature 15-20 vendors.With more than 25 years of culinary experience under his belt, Cornell Taubert is now bringing his talents to Fort Wayne through Das Schnitzelhaus, 1522 W. Main St.
Taubert grew up in East Germany, born to a German mother and Hungarian father. At age 16, he began culinary training that took him to many countries and exposed him to many different variations on his own German style.
His eatery serves up traditional favorites, such as schnitzel, bratwurst and red cabbage. The menu draws on Taubert's international experiences, though it primarily is inspired by the recipes of his mother and grandmother, with slight influences from his Hungarian side.
Now settled in the historic William and Louise Thiel House, a Queen Anne home built in 1895, the business has been open for just two weeks, and Taubert said he has already seen repeat customers. It's a cozy, intimate atmosphere, with seating for 38.
Das Schnitzelhaus is open 11 a.m.-10 p.m. Monday-Friday and 5-11 p.m. Saturday. Reservations are accepted, and carry out is available. For more information, call 444-2946.Fifty types of in-house aged bourbons. Meat that smokes for hours and hours. A custom copper tap behind a red quartz bar top. These are some of the highlights of Red Rok BBQ & Bourbon Saloon, coming to the landing — 123 Columbia Street West — in early July.
Pitmaster Chris Wilson has long been perfecting his barbecue. His rub took him 16 years to get just right, and includes 17 flavoring agents. The certified Angus cuts and hickory-smoked chicken and pork are a centerpiece of the large menu, which includes burgers, sandwiches, ribs and chops. The Old West/country-themed Red Rok will seat more than 100 and include two patio seating areas.
Hours aren't yet finalized, though likely will be 11 a.m.-11 p.m. Sunday-Wednesday and 11 a.m.-1 a.m. Thursday-Saturday.
While Cindy Larson is out for a few weeks, Matthew Glowicki will write the Restaurant Notes column. Something happening at your eatery? Call Matthew Glowicki at 461-8362, fax 461-8817, email firstname.lastname@example.org or write Restaurant Notes, C/O The News-Sentinel, PO Box 102, Fort Wayne, IN 46801. This column is the personal opinion of the writer and does not necessarily reflect the views or opinion of The News-Sentinel.