The Journal Gazette
 
 
Wednesday, November 18, 2020 1:00 am

Restaurants offering Thanksgiving options

KIMBERLY DUPPS TRUESDELL | For The Journal Gazette

I have a confession to make. In all of my 30-something years on this planet, I have never made a turkey. I have roasted chickens and duck. I have cooked lamb chops and crab legs. Yet, I have never cooked one of the most iconic holiday meals.

For some, it can be intimidation. As for me? I don't have a full-size roasting pan. (Yes, that's my story and I'm sticking to it!)

But no matter what your story is, local restaurants are offering Thanksgiving Day options. You can pick up a special side dish or skip the search for the turkey baster and order a complete meal.

Catablu, 6372 W. Jefferson Blvd., is offering oven-ready Thanksgiving dishes to-go. Diners can choose to order the full meal or order dishes a la carte.

The oven-ready meal, which serves four, includes turkey breast with gravy, orange cranberry and dried pineapple relish, field green salad, choice of potatoes, traditional stuffing, white cheddar vegetable au gratin, artisan breads and a choice of pumpkin pie jar or apple and dried cranberry cobbler. The cost is $165.

Pans, which serve eight to 10, include turkey breast and relish ($125), rosemary roasted potatoes ($30) and brown butter maple whipped sweet potatoes ($36).

Orders must be placed by Saturday; call 456-6563.

Junk Ditch Brewing Co., 1825 W. Main St., is helping out with the Thanksgiving meal preparation – whether you plan to eat a traditional meal or plant-based.

A dinner that serves four to six will cost $330 and will include the full spread – roasted turkey from Gunthorp Farms, stuffing, mashed potato and gravy, roasted Brussels sprouts and butternut squash cranberry mostarda, pan dolce rolls and choice of apple or chocolate pie. You can also choose a meal that will serve up to 16 for $600.

The vegan dinner will include roasted Wind Rose Farm mushrooms with roasted quinoa stuffing, mashed potatoes, roasted Brussels sprouts and butternut squash cranberry mostarda, focaccia rolls and apple pie. A vegan dinner that serves four to six will cost $200. A dinner for up to 16 will be $350.

Junk Ditch will also offer bottles of wine and growlers of beer.

Orders must be placed by Sunday, and pickup will be on Thanksgiving Day. To order, email junkditchbrewingco@gmail.com.

Sassie Cakes, 1014 Broadway, is offering several options for Thanksgiving dessert.

The bakery is offering holiday-themed cakes with a choice of flavors, mix-and-match cupcakes and DIY holiday kits. A turkey cake is available in chocolate, vanilla and funfetti and comes with a chocolate buttercream. The Thanksgiving cake can come in carrot, vanilla, funfetti, chocolate or snickerdoodle. It is topped with a vanilla buttercream.

Owner Krysta Young recently introduced a dessert cake series, which includes more standard cake options that are available with less notice and at a lesser cost.

To order or for more information, email SassieCakes@me.com.

• The Thanksgiving menu from Gracey's Goodies, 10526 Walnut St. in Leo-Cedarville, includes cinnamon rolls, decorated sugar cookies, pumpkin pie and pecan pie.

Owner Grace Geha will also have sugar cookie decorating kits available. The kit will include 12 unfrosted cookies, four frosting colors and sprinkle mixes; cost is $25.

Orders must be placed by Monday. Go to linktr.ee/graceysgoodiesfw.

Zinnia's Bakehouse, 236 E. Wayne St., has a holiday menu that will carry the bakery through Thanksgiving and Christmas.

Cookies, pies and breads will be available for pre-order, with many vegan options available. Cookies include Mexican wedding, shortbread cutout and thumbprint. Owner Krystal Vega will also have a variety of mini cookies available.

Available pies include pecan, pumpkin, cherry, apple, peach, blueberry and peanut butter. Sweet breads include cinnamon rolls, banana loaf and zucchini loaf. Dinner rolls, dill loaf, focaccia and challah can also be ordered.

To order or for more information, call 483-4765.

• The TinCaps hit a grand slam this summer with their to-go meal kits and wanted to offer something special for the holidays. The team's Holiday Survival Packages offer a way to make the holidays more fun, whether hosting a Zoom meeting or small gathering.

Options include a craft beer sampler, three wines and apple dumpling desserts. A 12-pack seasonal craft beer sampler costs $34.95; a holiday wine trio is $29.95; and six apple dumpling desserts are $18.95. Tax is not included. Packages will include a tasting guide with details about each beverage.

Fans can order a TinCaps Holiday Survival Package online and then have contactless curbside pickup at Parkview Field on Tuesday. Orders are due by 4 p.m. Friday. To order, go to tincaps.wufoo.com/forms/tincaps-holiday-survival-order-form.

Ruth's Chris Steak House, 224 W. Wayne St., is offering Thanksgiving take-away meals. Enjoy traditional holiday favorites like roasted turkey breast, sweet potato casserole, sausage and herb stuffing and creamed spinach as well as salads, desserts and more.

All Thanksgiving items are available in half- or full-sized portions.

Orders must be made at least 48 hours before pickup, which will be offered from 2 to 6 p.m. Tuesday and Nov. 25.

To view the full menu or place an order, call 260-444-5898 or go to fortwayne.rcsidestogo.com.

Twist on ice cream

A plant-based ice cream shop has come to Columbia City.

Moo-Over opened Nov. 7, offering frozen dessert that is vegan- and gluten-free.

Chef and owner Julie Hurd wanted to create a space where those who have food sensitivities can still enjoy a treat and create memories with family.

“I love ice cream, but dairy ice cream doesn't love me,” Hurd says.

The ice cream is made from scratch in small batches, and flavors include coffee crunch, minty chip and sunny chocolate.

“I make each batch with clean products. My bases are either cashew, almond, walnut, coconut, sun butter and chia/flax seeds for now,” Hurd says, adding that the base depends on the flavor of ice cream.

Visitors to the shop at 207 W. Van Buren St. can also get shakes and sundaes. Menu items include turtle and brownie sundaes.

Hours are 11 a.m. to 7 p.m. Thursday through Saturday and 2 to 6 p.m. Sunday.

Parks go carryout

The restaurants at Indiana state park inns have returned to carryout only.

The Indiana Department of Natural Resources announced the change, which affects the restaurant at Potawatomi Inn at Pokagon State Park in Angola. Thanksgiving meals will be carryout only for inn guests.

According to a news release, the restaurants will be carryout only through Dec. 15.

Around town

• The McDonald's restaurant at 6131 Stellhorn Road has reopened after a complete rebuild. A grand opening celebration took place Friday.

• A Biggby Coffee is under construction at Illinois and Getz roads adjacent to Meijer. The shop should open in early 2021. There are currently two Biggby locations in Fort Wayne – 1505 W. Dupont Road and 6568 E. State Blvd.

Five Lakes Coffee is now open at 8939 Lima Road. Hours are 5:30 a.m. to 8 p.m. Monday through Friday; 6 a.m. to 8 p.m. Saturday; and 6:30 a.m. to 7 p.m. Sunday.

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