The Journal Gazette
 
 
Wednesday, February 19, 2020 1:00 am

Copper Spoon bartenders in national contest

KIMBERLY DUPPS TRUESDELL | For The Journal Gazette

Three members of the beverage program at Copper Spoon have been recognized by the U.S. Bartenders Guild.

Trever Scovel, Raj Shukla and Carl Sparks were named among the top 100 in the World Class educational program and bartending competition. Bartenders must qualify by submitting for blind judging.

The Copper Spoon team, led by Scovel, is now preparing for competitions. There are regional and national finals, with the goal of being named U.S. bartender of the year. A global final takes place in September. This is the ninth year for the competition in the U.S.

Scovel is a recognized spirit educator who is working on becoming a professional taster. Scovel has been with Copper Spoon since the former Wine Down was rebranded in 2018 and is the general manager and beverage director.

There has been just as much attention paid to creating a cocktail menu at the 301 W. Jefferson Blvd. spot as there has been on its culinary offerings. The cocktail menu, which is updated seasonally, includes classic cocktails, such as the martini and Roosevelt, as well as innovative creations.

Conner's anniversary

Conner's Fort Wayne will celebrate its first anniversary Feb. 27.

There will be special deals all day for the restaurant adjoining the Hampton Inn on West Jefferson Boulevard.

The celebration includes half-priced appetizers, $5 signature cocktails, $5 gooey butter cakes, $5 glasses of house wine and live music (from 5 to 8 p.m.).

For more information, go to connersfortwayne.com/conners-first-birthday.

Pancake Day

The 15th annual IHOP National Pancake Day benefiting Riley Hospital for Children will be Tuesday.

IHOP restaurants across the state will offer guests one free short stack of buttermilk pancakes and accept donations for the charity.

The annual event raised $16,000 for Riley Children's Foundation last year and $217,215.56 has been raised for the foundation in the past 14 years.

Fort Wayne has three IHOP locations: 4403 Coldwater Road, 6839 W. Jefferson Blvd. and 1535 W. Washington Center Road.

Sold out event

Caroline Mettler, a Bluffton native and graduate of Johnson & Wales University, is returning to host a sold-out pop-up dining event.

Spending the past four years on the East Coast, Mettler will serve fare inspired by her new home March 10 at Junk Ditch Brewing Co., 1825 W. Main St.

The seven-course tasting dinner will highlight locally sourced ingredients and focus on the dining experience, which is what Mettler has “come to love most about East Coast dining,” according to the event's Eventbrite page.

Interested diners can join a waitlist on the page. Tickets were set at $100.

Around town

Conjure Coffee has new hours at its Foellinger-Freimann Botanical Conservatory location. The coffee shop is now open 8 a.m. to 5 p.m. Tuesday through Friday, 9 a.m. to 5 p.m. Saturday and 9 a.m. to 4 p.m. Sunday.

Salvatori's has a third location in the works. The Italian restaurant, which has spots in New Haven and on Illinois Road, will expand into Auburn. The new restaurant will be near Home Depot, 403 Smaltz Way, off Interstate 69 and Indiana 8.

Sweets on Main, 123 W. Main St., has switched to its spring hours because of customer demand. The ice cream shop is open 11:30 a.m. to 9 p.m. Monday through Thursday, 11:30 a.m. to 10 p.m. Friday, noon to 10 p.m. Saturday, and 12:30 to 9 p.m. Sunday.

The Stand Coneys & Ice Cream, 5200 Bluffton Road, will open its window for the season March 2.

Lindi's, 256 W. Main St., is “taking a brief pause for a good cause,” according to a sign posted on the door of the downtown deli. Owner Lindi Miller promises to “see you soon.”

Pizza King Indiana plans to open a fourth local location at 9805 Illinois Road. The space is near Starbucks east of Scott Road.

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 at least two weeks before event or desired publication.


Sign up for our Food newsletter

Sent Wednesdays

Share this article