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The Dish

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Pizzas straight from farm

HOPE CSA isn’t joking when they say their pizzas are fresh from the farm.

Made with locally sourced ingredients and cooked in an outdoor, wood-fired brick oven, the pies are served on the Hawkins Family Farm, 10373 N. 300 E. in North Manchester, as part of the popular “Pizza Fridays” event.

Four pies will be available from 5 to 8 p.m. Fridays through August (except for July 26), including traditional margherita, Hawkins Farm sausage, Hawkins Farm pepperoni and a specialty pizza.

Specialty pizzas, which might include smoked duck or rabbit, will be announced on the Hawkins Family Farm Facebook page (www.facebook.com/hawkinsfamilyfarm) and Twitter feed (@hawkinsfarm).

Pizzas can be taken out or enjoyed picnic-style on the farm. Diners should bring blankets, table service and beverages. Diners are also responsible for removing all trash from the property when they are finished.

Pizzas range from $10 to $15 each, payable by cash, check or credit card.

Lunch on the Square

It’s a lunch appointment you won’t want to miss, the Downtown Improvement District promises.

The group kicks off its popular Lunch on the Square series this week. Festivities begin at 11:30 a.m. Thursday and wrap up at 1 p.m. Solar Buskers will provide entertainment, and local food trucks are known to serve downtown patrons at One Summit Square.

Lunch on the Square runs Thursdays through August. It will not happen on the Fourth of July.

Summer specials

Casa Ristoranti Italiano has unveiled its specials for the summer, including a daily drink menu.

The local chain hits all the courses with its latest offerings, including its Prosciutto Asparagi appetizer (asparagus wrapped in prosciutto and grilled), Crab Lasagne Rolls and Banana Créme Cheesecake, which is from Purple Mountain Cheesecake.

The Panzerotti, a small version of a calzone that’s deep-fried, might be coming out of the restaurants’ kitchen, but Tom Parisi, director of operations, says the dish is actually a family favorite.

“Mom would make these on special occasions, birthdays, holidays and always New Year’s Eve,” Parisi says. “As we all grow older we find ourselves looking back, looking at our family history only to find out what we thought was something Mom was tossing together in the kitchen was actually a popular item, which originated in the Apulia region of southern Italy where my family originates – the Province of Bari.”

Around town

•My obsession with frozen yogurt may have uncovered the spot for the Jersey Mike’s Subs location I wrote about last week. I was headed to Menchie’s (ICSB yogurt, if you are curious) when I noticed a building permit taped inside the window of the former Covington Tannery, 6404 W. Jefferson Blvd. The permit indicated the site would be built-out for the East Coast sub franchise.

•With the start of June, Wednesday night is now Family Night at East State Coney, 2831 E. State Blvd. The dine-in only special is available from 4 to 8 p.m. and allows children 12 and younger to eat for free with an accompanying adult purchase.

•Texas Roadhouse, 710 W. Washington Center Road, will donate 10 percent of all food sales from 4 to 10 p.m. Monday to the Cleveland Courage Fund of the Cleveland Foundation. The fund benefits the women held captive in a Cleveland home for a decade. Guests may also make monetary donations to the fund.

•Boasting café-style seating, a lounge area and double drive-through, the Burger King at 232 E. Pettit Ave. celebrated its grand reopening on Friday. The new restaurant features an “Internet Zone” with free Wi-Fi throughout the dining room and computers available for use.

•To celebrate National Doughnut Day, Smokey Bones Bar & Fire Grill will donate $1 to the Salvation Army for every order of its signature Hot Bag O’ Donuts on Friday. The Hot Bag O’ Donuts are made by shaking hot doughnuts in a bag with cinnamon sugar, and are served with dipping sauces. Smokey Bones is located at 1203 Apple Glen Blvd.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8462.

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