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Elkhart brewery, bakery collaborating on sweet product

News on a collaborative cupcake, recognition for Pizzeria Venturi and more on Miles Lab, The Firehouse and St. Patrick's Day.
Posted on March 11, 2013 at 1:00 a.m.

Editor's Note: Marshall King is on vacation this week. Here's an edition of Quick Bites for today and you can look for his first Salad Quest column next Monday, March 18.

I love it when small businesses work together.

This month, a brewery and a bakery in downtown Elkhart have collaborated to create BrewDelicious.

Mini Delights is making a cupcake made with the Breakfast Cookies Milk Stout that Chip Lewis is brewing at Iechyd Da Brewing Co.

So you can get a mini cupcake for $1.25 at the bakery at 217 S. Main St., Elkhart (facing the west alley), or at the brewery, 317 N. Main St., Elkhart. At the brewery, you can get it with a 5-ounce beer for $2.25.

The beer is rich and sweet from a lot of vanilla beans and cocoa nibs. Milk sugar, which yeast won't turn into alcohol, lends sweetness too. As Eric Strader, eTruth.com's beer blogger said, “This is one of those beers that I would choose if I was interested in having a milkshake for dessert (or breakfast), and in my book, that is a big compliment.”

The beer goes in a chocolate cupcake with a cream cheese icing. The cupcake is rich and moister than most chocolate cupcakes.

It'll be available until the end of March.

* Pizzeria Venturi got some more big-time recognition. The most recent issue of Midwest Living magazine named it one of the 27 best pizzerias in the Midwest and touts its method of making Neapolitan-style pizza. The restaurant has been open 27 months and has already been mentioned on an Esquire.com list of “life-changing pizzas” and now Midwest Living's list of best Midwest pizzerias. (Editor's note - The original version of this stated it had been open 15 months, which was incorrect.)

* Fat Cam's at Garver Lake, 25020 May St., Edwardsburg, Mich., had its first wine dinner on Feb. 27. The five-course meal was paired with five wines sold by Tiedemann Wines, an Elkhart-based company that has 58 wines available to retailers, restaurants and country clubs.

Cameron Horne made some very good food for about 25 diners at the meal. The best courses were a seared scallop on a crispy risotto cake with arugula pesto and the chocolate raspberry truffles. The best wine of the evening was the 2009 Three Clicks Petite Sirah. The wine isn't made in large supply — less than 250 cases a year — but is very good.

I hope the wine company and restaurant collaborate on more events like this one. You can read more on the blog post at blogs.etruth.com/diningalaking.

* A few days after The Firehouse closed on Feb. 24, owner Larry Houghton filed for Chapter 13 bankruptcy protection in U.S. Bankruptcy Court. The type of bankruptcy would allow someone to repay debts over three to five years and avoid foreclosure on a house. A hearing with creditors is planned for March 27, according to the court document.

* Miles Lab will give more than $4,000 to the American Heart Association after raising money in a variety of ways in February.

The restaurant had a goal of $1,500, according to owner Mike Miles, who with his wife, Christy, wanted to raise money after losing loved ones to heart disease.

They raised funds at a GoRed Dinner on Feb. 23 and in other ways. When two bidding groups were battling for first a small beer dinner and then a small wine dinner, they added another of each dinner to raise more money, he said.

* St. Patrick's Day is on a Sunday this year, which means that you'll also see green beer on Saturday, March 16. You'll be able to find corned beef and cabbage at bars and restaurants. And Saturday will be a big day at Pete's Simonton Lake Tavern, too, where hundreds of people are likely to jump into Simonton Lake to benefit United Cancer Services of Elkhart County.

* As we wait for spring, LaSalle Grill, 115 W. Colfax Ave., South Bend, is planning “In Like A Lion, Out Like a Lamb” wine dinner on March 19 and March 20. The cost is $85 per person plus tax and gratuity and you'll be able to get reservations for a five-course meal from 5 to 9 p.m. each night. The menu includes poached salmon, asparagus, lamb and strawberries with wines from California and Oregon. Information: 574-288-1155 or lasallegrill.com.

Marshall V. King is news/multimedia editor and food columnist for The Elkhart Truth. You can reach him at mking@etruth.com, 574-296-5805, on Twitter or Instagram @hungrymarshall or via the Dining A La King Facebook page.


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