If there was ever a time to ruin your diet, December might be the time to do it.
Caught between Thanksgiving and Christmas holidays and before New Year's resolutions, it's not uncommon to throw caution to the wind and eat what tastes good. Candy, cookies, cake, pie.
Slated to open in mid-December, Sweet Monster Ice Cream is already lining up fans on social media with photos of indulgent frozen treats. Thai-rolled ice cream in sweet taco shells, milkshakes made with chocolate and cereal and boba milk teas are part of the lineup for the shop going into 6421 Lima Road.
So what's Thai rolled ice cream?
It's a frozen treat made with a milk base that's poured onto an extremely cold metal circle. The person preparing the ice cream then works it with a set of spatulas and rolls it up as it freezes.
According to a Forbes piece published last fall, Thai rolled ice cream is one of the hottest – or should we say coolest – dessert trends. Shops have been popping up all over the country and crowds line up to see the treats made. Feast Magazine shared this summer that the trend isn't just in the big cities – that Midwest cities were welcoming the shops, which often top the ice cream with candy, cookies, fruit and cereal.
Indeed, Sweet Monster will be the second shop of this sort opening in the city, with the first in Glenbrook Square.
Rack & Helens takeover
Formerly the Lodge at Coyote Creek, the restaurant at the Hillegas Road golf club has a new name, new approach to cooking and menu to go with it.
Rack & Helen's Social House is a partnership between Coyote Creek and the New Haven restaurant, and the new concept is putting its attention on scratch-made dishes with fresh ingredients. The kitchen staff is now making its own ketchup, mustard, pickles, barbecue sauce, hush puppies and Italian sausage.
Menu items include drop biscuits with orange-honey butter; the Berry Hippy Crunch salad with spinach, shaved Brussels sprouts, dried blueberries, goat cheese, coconut granola and strawberry balsamic vinaigrette; and Harvey's Street Tacos, which can be made with creole shrimp, spicy tofu, mojo chicken, carnitas or espresso brisket.
The smoker is where the espresso-rubbed brisket gets its flavor, owner. Wes Anderson says, and the restaurant is also smoking chicken wings, Memphis ribs and not-your-mama's meatloaf.
All but two of the dishes, he says, can be made gluten free – including its creative pizza pies – and vegetarian options are available.
Kitchen hours are 11 a.m. to 8 p.m. Sunday, 11 a.m. to 2 p.m. Monday, 11 a.m. to 10 p.m. Wednesday, and 11 a.m. to 11 p.m. Thursday through Saturday.
Golden duo among Wine Down guests
Their restaurant might have closed but the chefs from The Golden aren't staying out of the kitchen.
Chefs Aaron Butts and Sean Richardson are heading to Wine Down as part of a special event Jan. 8.
Thorrablot: A Midwinter Celebratory Feast will also feature Jonathan Brooks from Indianapolis restaurant Milktooth and Scout Hughes from Three Floyds.
Each chef will have a course or hors d'oeuvres but much of the menu is still under wraps. But given the events tagline – “Party like it's 999” – it's sure to be interesting.
Tickets will be $85 a person including tax and gratuity ($160 for couples). You can purchase tickets by calling Wine Down and paying over the phone, at the 301 W. Jefferson Blvd. restaurant or online at Eventbrite.com (fees apply). Tickets must be purchased in advance as space and quantities will be based solely on reservations.
• Liberty Diner, at Goshen Road and Coliseum Boulevard West, will be open from 7 a.m. to 3 p.m. Thanksgiving. The restaurant will be serving the traditional turkey dinner, as well as other specials. Pumpkin pie is included with dinner.
• Fort Wayne's Famous Coney Island is getting into the holiday spirit with a pop-up shop. The shop will sell logo items such as mugs, ornaments and T-shirts. Its hours will be from 10 a.m. to 8 p.m. Monday through Saturday and 10 a.m. to 7 p.m. Sundays.
• Some new food venues are slated for the Chapel Ridge shopping center. Starbucks and Arby's have filed permits with the Allen County Building Department.
The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email email@example.com or call 461-8304.