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Restaurant news: Sample barbecue ideas from owner of Olive Twist

Matthew Glowicki
Matthew Glowicki
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press

Session at conservatory limited to 20 people.

Tuesday, July 16, 2013 12:01 am
Olive Twist owner Lori Berndt will present a summer barbecuing demonstration 11 a.m.-12:30 p.m. Aug. 31 at the Foellinger-Freimann Botanical Conservatory.Berndt will feature fish tacos with spicy slaw and mango salsa. Grilled lemon angel food cake and lemon olive oil ice cream will also sweeten the afternoon session. Registrants can sample the dishes and learn how to make them. Recipes will be provided.

Registration deadline is Aug. 23. The session is limited to 20 people ages 10 and older. The conservatory is located at 1100 S. Calhoun St. Cost: $19 for the public and $17 for conservatory members and volunteers. To register or for information, call 427-6440 or 427-6000.An alliance of seven northeastern Indiana wineries opened The Wineries of Indiana's Northeast “WINE Tour” Saturday to promote the agritourism industry in the region. WINE's seven members are Fruit Hills Winery of Bristol; Briali Vineyards and Satek Winery of Fremont; Country Heritage Winery of LaOtto; Two EE's Winery of Huntington; McClure's Orchard of Peru; and Tonne Winery of Muncie.

Tour President Jason Satek of Satek Winery said the tour will serve as a launching point for future events and partnerships.

Visitors can sample the offerings of each winery at taste testings. Tourists can have their free passbook stamped at each business, and, upon earning all of the stamps, they will be awarded a flared 15-ounce wine glass bearing the tour's logo.

For an interactive map of the region's wineries, visit http://nscontent.news-sentinel.com/?q=page/northeast-indiana-wine-tour.Locally grown meat and produce will be on the menu when Matt Rogers, executive chef of the local 800 Degrees Restaurants, participates in the Celebrity Chef Tour dinner Thursday at Joseph Decuis Farm, 191 N. Main St., Roanoke. The event benefits the James Beard Foundation, which is dedicated to the preservation and passing on of culinary heritage.

Rogers plans on using the new 800 Degrees mobile oven at the dinner. To try Rogers' handiwork, visit 800 Degrees Three Fires, 5215 Illinois Road. No. 101, or 800 Degrees Wood-Fired Pizza, 10020 Lima Road.

Other chefs scheduled to participate in the event include host Chef Aaron Butts of Joseph Decuis; Tom Sheridan of LaSalle Grille, South Bend; Drew Sayes of The Rugby Grille, Birmingham, Mich.; Neal Brown of The Libertine, Indianapolis; Steven Meese, current host of the PBS TV show “A Chef's Journey”; Matt Danko of The Greenhouse Tavern & Noodlecat in Cleveland; and Fabrizio Schenardi of Four Seasons Hotel in St. Louis.

For more information about the dinner and to make reservations, visit www.celebritycheftour.com. Cost is $170 per person.The Breadstick for Hunger Tour, an effort by international charity Feed the Children, will make a stop July 25-26 in Fort Wayne. A food truck will give out free Fazoli's breadsticks to promote awareness of and to raise funds to combat child hunger across the globe.

Fort Wayne is one of 22 stops in the U.S. tour. Corporate sponsor Fazoli's will also donate $1 from every sale of its new lemon ice flavor, “Giving Grape Lemon Ice.” The tour raised $50,000 in 2012. To track the tour, go to www.breadsticksforhunger.com; www.facebook.com/ Fazolis or https://twitter.com/Fazolis.The long-term care residents at Byron Health Center, 12101 Lima Road, might soon notice some changes to their center's menus, including the introduction of flatbread pizzas.

Director of Culinary and Nutritional Services Chef Lawrence Davis attended a two-day Premier Culinary Clinic June 26-27 at the Hillshire Brands Innovation Center in Downers Grove, Ill.

The clinic included a cooking technique and knife skills workshop with a focus on bringing fine dining to the long-term care environment. Davis also learned about creating an atmosphere with positive ambiance and effective service.

The Byron Health Center cafeteria, located on the first floor, is open to the public 6:30 a.m.-7:30 p.m. Monday-Friday for breakfast, lunch and dinner.

Cafeteria tickets are available at the health center front desk. Cost: $3 for single-visit tickets and $7.50 for a weekly pass, good for five visits.

Cindy Larson is out for a few weeks. Something happening at your eatery? Call Matthew Glowicki at 461-8362, fax 461-8817, email mglowicki@news-sentinel .com 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.


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