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The Journal Gazette

Wednesday, May 31, 2017 1:00 am

New food bus' first stop at Canal Days

Kimberly Dupps Truesdell | For The Journal Gazette

For Chef Ed Ribel, his school bus-turned-food truck is a dream come true.

The 2002 graduate from Ivy Tech has wanted to open a brick-and-mortar restaurant for some time but the startup costs proved prohibitive.

Street Chef, which will make its debut June 6 at Canal Days in New Haven, will serve Italian sandwiches, barbecue pork and chicken, as well as side dishes. Sandwich choices will include Meatball Marinara, Italian Sausage, Italian Beef with Au Jus, and an Italian Philly. Ribel is partnering with local restaurant Triple B BBQ to offer ribs, rib tips, pulled pork and barbecue chicken on his food bus.

Side dishes will include BBQ baked beans, cole slaw and potato salad, and beverage offerings will include soft drinks and bottled water, along with lemonade shakeups and fruit smoothies.

For those customers preferring breakfast instead of lunch, Street Chef will offer the Steve-O Special, which consists of buttermilk biscuits topped with fresh Italian sausage gravy, along with orange juice as a beverage choice.

While the Street Chef bus will be making regular stops at various established locations – such as at Lunch on the Plaza and the Saturday farmers markets on Barr Street – it also will be available to cater small and large events with 30 to 500 guests, according to “Chef Eddie,” as Ribel likes to be known.

The bus will also be at the SCAN Duck Race on June 17 at the Fort Wayne Turners club, adjacent to Johnny Appleseed Park.

Ribel's professional experience includes working at five-star resorts and exclusive children's summer camps, custom catering and hosting a local cooking show called “It's Supper Time.”

Street Chef will join a growing lineup of Fort Wayne food trucks, many of which can be found at Lunch on the Plaza. Beginning this Thursday from 11:30 a.m. to 1:30 p.m., mobile units will be serving up a variety of fare at Freimann Square. The summer series runs through the end of August.

Also coming up, 16 food trucks will be at Food Fest from 11 a.m. to 6 p.m. July 29 Headwaters Park.

Here's a rundown (not necessarily a comprehensive list) of trucks in the city:

Affiné Food Truck: Farm-to-fork cuisine that includes locally sourced pork, chicken and duck.

Big Apple Deli: New this year, the pizza crew on Wells Street is stacking up New York-style sandwiches on homemade bread with freshly cut meat.

Big Apple Pizza: New York-style pizza.

Bravas Food: One of the first food trucks in Fort Wayne, the Bravas crew serves all-beef hot dogs with gourmet toppings.

Tacos Bravos: The latest venture by Bo Gonzalez, this former school bus serves up Mexican street food on hand-made tortillas.

Fork & Fiddle: Drawing influence from Low Country cuisine, dishes from this truck might include Charleston Jumbo Lump Crab Cakes, Carolina Pulled Pork and Fried Green Tomato BLTs.

Hawkins Famous Fish & More: Although fish is in the name, this truck also serves rib tips and chicken wings.

Head2Hock: Tailgate Fries, Sausage Rolls and the “Hock Attack” are just some of the creations made by chef Joseph Allison, who takes a farm-to-fork approach to cooking.

Hetty Arts Pastry: Pastries made with local ingredients.

iGrandma's Food Truck: Homestyle menu options including hand-breaded tenderloin, homemade biscuits and beef Manhattan.

King Arthur's Trolley: Hearty, homestyle food such as burgers and pulled pork.

Kona Ice: Hawaiian Shaved Ice

Mocha Lounge: A mobile version of the Covington Road coffeehouse, offering specialty drinks.

Ragin' Cajun: Big Jim brings the flavors of New Orleans and the Louisiana Bayou to the city and, on rare occasions, his famous bread pudding.

Vietnummy: Vietnamese-inspired street food such as Banh mi and rice bowls are sold from this cheerful-looking food truck.

Whip & Chill: Lunch isn't complete without dessert, and this truck makes ice cream cones, sundaes and floats and other sweet frozen treats.

Who Cut the Cheese?: White bread and American cheese have nothing on these grilled cheese sandwiches made by the former owner of Arnold's Drive-In.

Xisco's Pops: These handmade frozen pops include flavors such as avocado-coconut, strawberry lemonade, mango and raspberry lime.

Ziffle's Zip N Go: An extension of the popular restaurant in Georgetown owned by the Dennis family, barbecue favorites such as the Notorious P.I.G. (ribs), Boss Hog (pulled pork) and grilled chicken are served.

Chappell's back

After eight weeks of construction, Chappell's Steaks and Seafood has reopened for dinner.

Lunch hours will resume after renovations to the salad bar are complete.

The restaurant at 6828 W. Jefferson Blvd. saw a complete kitchen remodel, including new hoods, stoves, convection ovens and flooring. The plans were, in part, designed by Chappell's new chef Chris Zimmerman.

Zimmerman, who most recently was executive chef at Parkview Mirro Center and has worked at Pine Valley Country Club and Memorial Coliseum, began working at Chappell's at the first of the year. He brings a fine-dining aspect to the restaurant, which had been part nightclub and part dining until 2016.

Wineries lauded

Several local wineries brought home awards at the Indy International Wine Competition.

Satek Winery in Fremont won three Best in Class awards with locally grown grapes, while taking medals with every bottle they entered. Satek won the Other White Hybrid (Perfect Ending, made from Golden Muscat) Other Red Hybrid (Corot Noir) and American Rosé & Blush (Steuben) categories, and 16 total medals.

“I think this is a testament to our local growers and the Satek production team,” Satek winemaker Shane Christ says in a statement. “A dry red, a semi-sweet and a dessert wine is a wide stylistic spectrum and getting to promote local fruit is an added bonus.”

Country Heritage Winery & Vineyard in LaOtto won Best of Class in Red Hybrid – Marquette for its Estate Burgundy Cap and in the Catawba category for its Heritage Rose. Country Heritage also won dozens of medals at the 2017 competition, including three Double Gold medals.

Two EE's Winery in Huntington received two Best of Class honors in the Norton and Honey, Bourbon-Barrel Aged categories. It received multiple medals, including six Gold.

The Indy International, formerly held in August, is one of the largest wine competitions in the United States. It took place at Purdue University and boasted 1,960 entries from 37 states and 14 countries this year.

DQ goes old school

When it comes to trends from the 1990s, I draw the line at stirrup pants and bodysuits. There are just too many bad pictures from my high school days.

But Dairy Queen is bringing back some of its favorites from the decade – the Treatzza Pizza and Misty Slush. The Treatzza Pizza is already in stores, and the slush will be back June 26.

DQ guests can choose from Choco Brownie, Reese's, M&M and Heath Treatzza Pizzas. It begins with a fudge cookie and it's layered with vanilla soft serve, candy pieces and topped off with a chocolate drizzle. Just like a traditional pizza pie, Treatzza Pizzas are pre-cut to serve up to eight.

The Misty Slush, known in the '80s and '90s as Mr. Misty, also pays homage to DQ's heritage. Cherry, blue-raspberry, grape, strawberry-kiwi and lemon-lime Misty Slush flavors will be added to the permanent menu this summer.

Around town

The Golden, 898 S. Harrison St., is celebrating its year anniversary with the Block Party on Wayne. From noon to 9 p.m. Saturday, there will be a beer truck from Sun King and a barbecue.

• The downtown Wendy's recently reopened after an extensive remodel. The restaurant has a new facade and interior.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8304.