Food & Drink

United Coffee – Bringing Europe to Fort Wayne

Posted by on February 11, 2019 | 0 comments

United Coffee – Bringing Europe to Fort Wayne

Coffee is the quintessential universal language. No matter where you go, no matter what country you are in, a coffee shop is the place you go to meet friends, study, and hang out. It can be the home to new beginnings and chance encounters and it was certainly by chance that I stumbled upon Fort Wayne’s newest local coffee shop, United Coffee. Tucked away in a shopping plaza at 6447 W. Jefferson Blvd. that houses Buffalo Wings & Ribs, Pak Mail, and Chops Steak & Seafood, is the cutest coffee shop on the corner lot where a credit union used to stand. Owners Tony and Marina Horani greet their customers by name as they enter the cozy shop with its cheerful yellow chairs and twinkling fairy lights. Their goal is for people to feel welcome – like they have invited them into their home for a cup of coffee. Marina, a native of Kaliningrad (which was German until the end of WWII and is now a part of Russia), laughed as she told me she feels like she knows more people in Fort Wayne than in her homeland. Tony, a native of Fort Wayne, had told her how welcoming his hometown was  and that was one of the things that drew them back. Tony is a graduate of IU’s Kelley School of Business and armed with a degree in accounting moved to the nation’s capital to work in real estate investment. Marina was studying at a university in Russia that had an exchange program for English immersion which she was taking in DC, which is how the two met and fell in love. The two loved traveling and had a love for coffee and local businesses. “I’ve always wanted to own a family business and we have such a great economic environment in Fort Wayne.” Tony explained. “Fort Wayne is the NYC of small businesses…but with training wheels. People want to see you succeed. The competition isn’t as stiff and the city is willing to let you figure things out.” United Coffee is a culmination of products that the Horanis explored in their travels. “We wanted to build something we would enjoy,” Marina noted. One year ago while they were on a layover in Amsterdam, they tried their now signature waffles, the Liège waffle. These waffles come from a local baker in Brussels, Belgium. Waffles are one of Belgium’s most famous exports, yet they do not have what we consider a Belgian waffle. Instead they have two categories of waffles that have existed for hundreds of years: the Brussels waffle (which is similar to our American version of a Belgian waffle) and the Liège waffle, whose popularity eclipses that of the Brussels (Belgian)  waffle. This Liège waffle is now the signature dish at United Coffee and can be eaten at all hours of the day. Ranging from naked to mixed berries, and my favorite, banana Nutella, there are seven varieties of Liège waffles to choose from. “Muffins and cookies can be a bit cliché at a coffee shop so when we tried the Liège waffle, we knew we had to have it.” Marina proclaimed. I asked if the waffles were made in house, but Tony explained why they imported the dough from abroad. “We tried making the waffle ourselves, but...

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Pop-up coffee shop opens in the ’05 – Rowe Coffee Co.

Posted by on February 7, 2019 | 0 comments

Pop-up coffee shop opens in the ’05 – Rowe Coffee Co.

What makes a good cup of coffee? Is it the taste? Is it the experience? Or is it something greater? California transplant Andrew Rowe was 23 when he started Rowe Coffee Co. as a pop-up bar with a few friends. After years of offering pop-ups at events, Rowe is starting the next chapter in its expansion in Fort Wayne. This month Rowe Coffee Co. is now offering a pop-up coffee shop experience inside the Urban Attic Pop-up Shop in the East State Neighborhood (2329 Crescent Ave.). The pop-up is taking place throughout the month of February from 7 a.m. to 7 p.m., Monday to Saturday. Thinking ethically “Our slogan – ‘doing good coffee for the greater good’ – that was kind of what we base all of our decisions on,” Rowe said. “From hiring somebody or from choosing the pour-overs to how we’re sourcing the beans.” After immersing himself in literature, classes and video tutorials, Rowe has continued to research ways to make beverages better. “I started looking at ways to source coffee more responsibility, more ethically, more consciously,” Rowe said. As a result, Rowe explored topics like human trafficking and slavery in coffee’s supply chains. “We want make sure everything is ethically sourced,” Rowe said. “Before I chose Yellow Cup [Coffee Roasters] as our primary roaster, I had asked him to give me some details on how he knows that child labor and slave labor is not used.” Rowe worked with Yellow Cup to develop the Rowe Coffee Co. blend. The blend, which is 50 percent Ethiopian and 50 percent Colombian, pairs well with milk. Rowe performed numerous taste tests to find his signature blend. Rowe estimates he went through five-to-six Ethiopian samples before he found the perfect blend. In addition to seeking out ethically-sourced products, Rowe Coffee Co. also donates ten percent of profits to Charity Water, a non-profit organization with a mission to bring clean, safe drinking water to people in developing countries. In 2018, Rowe Coffee Co. helped 18 individuals get access to water. Community matters After this month’s pop-up, Rowe hopes to eventually develop a full-scale coffee shop by 2020. In this space, customers will be able to experience interactive coffee culture right in the ’05. “I’d love to see a community built around Rowe Coffee Co. and this space specifically,” Rowe said. “I really want to be bringing together the coffee community, as well.” Rowe envisions activities like latte art throwdowns and coffee competitions. With interactive events, local coffee shops and baristas can learn and grow together in this field. Rowe also has been surprised by how much support he sees in Fort Wayne after coming from a more competitive coffee culture in California. “One of the first things we noticed was how nice everybody was and how open everybody was to helping us out,” Rowe said. “At first we thought that we were suspicious of everybody, because of how open and how nice everybody was.” Between fostering a sense of community locally and sourcing products globally, Rowe Coffee Co. may have the ingredients for “a good cup of coffee.” “If we’re making great coffee, but it’s not making a difference, then there’s no point in doing what we’re doing,” Rowe said. “We want to make a difference.” Learn more about Rowe Coffee Co. at...

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The past and present of the historic Strauss Building

Posted by on December 13, 2018 | Comments Off on The past and present of the historic Strauss Building

The past and present of the historic Strauss Building

A Local Icon Most Fort Wayne residents are familiar with Fortezza Coffee—the local business has quickly risen to become a favorite coffee spot, restaurant, work space, and meeting place for the community since it opened in 2014. Its iconic location compliments the specialty drinks and eclectic menu for which the shop is known, the stylized red brick exterior standing out vibrantly against the surrounding businesses. But do you know the full history behind the building Fortezza calls home? Constructed in 1890, the Strauss Building (located at 821 S. Calhoun St.) is one of downtown Fort Wayne’s oldest and most recognizable structures. The building has served myriad purposes, housing a wide variety of businesses and institutions for the past 128 years. Fort Wayne’s Downtown Improvement District describes the Strauss Building as having “a rich history spanning an era of many inventions, entrepreneurs, and visionaries.” Then Sandra Lahrman, the Strauss Building’s current property manager, is knowledgeable about the structure’s past as well as its present. But the building’s longevity also lends itself to mystery. According to Lahrman, the original purpose for the Strauss Building when it was first constructed is unknown. “We don’t have the exact purpose of the building immediately after it was built, other than it was generally commercial use. But around the turn of the century it hosted a Western Union and various financial institutions,” says Lahrman. During its initial years, the Strauss Building was ahead of its time. It was one of the first locations in Fort Wayne to have early telegraph lines, the conduits for which can still be seen in the building’s basement. The Strauss Building went on to serve as the first office for Lincoln Financial Group, a Fortune 250 company that still has a large office location and prominent community presence in Fort Wayne. Later on in the twentieth century, it hosted several different business including boutique retail shores, a chiropractic practice, and general office space. Now When Fortezza Coffee owner Sean Wang was searching for a location to establish his business, he knew the Strauss Building’s historic charm and location in the heart of downtown were the right fit. “The landlords were able to save a lot of the original uniqueness, such as the ceiling and the brick walls, but also keep up with the updated safety code and functionality,” said Wang. In spite of its age and varied uses, the Strauss Building has fared incredibly well over time. Lahrman shares that some some long-forgotten signs of wear were discovered when the current management acquired the property. “There were signs of small fires when we began sanding and renovating the wood floors that were hidden by years of carpet,” recalls Lahrman. Its only major renovation in recent years happened in 2013-2015, when Lahrman’s company renovated the building into mixed residential and retail use. In addition to Fortezza Coffee on the first floor, the Strauss Building currently has four renovated apartments available to be rented on its second and third floors. Like Wang’s appreciation of the building’s elegant design, residents of these units are attracted to the space’s classic features alongside modern updates such as private laundry, upgraded kitchens and bathrooms, and walk-in closets. While some may be hesitant to take on the age-related challenges of a 128-year-old building for their place of...

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Thank you, Bill! – Bill’s Smokehouse

Posted by on December 3, 2018 | Comments Off on Thank you, Bill! – Bill’s Smokehouse

Thank you, Bill! – Bill’s Smokehouse

My husband and I have a lot of trouble eating out. Over the last ten years or so, we’ve become what I would call “at home chefs.” Between Food Network (with a heavy lean towards Alton Brown), ChefSteps (YouTube) and Bon Appetit’s YouTube channel, we’ve learned how to make phenomenal meals at home. We invested in an immersion circulator several years back and it’s changed our meat game like nothing else. We can pretty much make a restaurant quality meals at home, for a fraction of the cost, and have it cooked to perfection. Now, that’s kind of a double-edged sword . . . one, we don’t get the feeling of getting all gussied up and ‘going out’. Two, we don’t get to sit and relax and be waited on. Finally, the restaurants we might splurge on have disappointed us. Steaks aren’t cooked to the right temp. Asparagus is fibrous. Dishes were just lacking proper seasoning. I sound like a huge food snob, I’m sure, but when you can make food to a certain standard, you expect a restaurant to be able to hit the same standard, especially when paying so much. So, this brings us to Bill’s Smokehouse. Naturally, we were leary. We hold a special place in our hearts for barbecue. It’s smokey, succulent and just plain delicious. Also, it’s something we can’t do at home . . . yet. 😉 So we have our favorite place in town to get it and hold all others to that standard. As we walked into Bill’s on a cool, dark evening, we could smell the smokers from the back. The restaurant was quiet as there were only a couple other tables with guests. The room was moderately lit and looked nice with a classic, high-end look with a lean towards the a western theme. Booths and tables are both available and our booth was comfortable. Soon, we were the only table. Considering the menu is full of local, organic meats, it’s kind of hard to make a choice.We had a nice basket of corn bread while we made our decisions. While the inside was tender and sweet, the sides were dry. I went with the 28-day wet aged USDA choice tenderloin filet, six oz, a ⅓ rack of ribs, a side of apple slaw and fried Brussell sprouts. My husband got the pulled pork and brisket with sides of collard greens and green beans with bacon and onion. We also tried the sausage sampler as an appetizer. The sampler came with a smoked pork sausage, a chicken sausage, a couple cheeses and two mustards, as well as plain and wheat crackers. The smoked pork sausage was great as the skin was tight and had a good snap. The meat was well seasoned, smokey and had background hints of anise. (Side note: Neither of us are anise or licorice people, but we both agreed this sausage was great.) I had described this in my notes as “almost like eating pepperoni but special.”  The chicken sausage was dry and pretty tough but the flavor was okay. There were two mustards one being a thicker brown mustard that was really good. The other was a honey mustard that seemed artificial. The cheeses and crackers were pretty standard but good. Then . ....

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Solbird Kitchen and Tap – a Powerful Duo

Posted by on November 20, 2018 | Comments Off on Solbird Kitchen and Tap – a Powerful Duo

Solbird Kitchen and Tap – a Powerful Duo

Some couples were just meant to be together. Batman and Robin, Han Solo and Chewbacca, Bert and Ernie, and the newest collaboration on the Fort Wayne food scene – Sol Kitchen and Birdboy Brewing. Sol Kitchen was one of Fort Wayne’s founding food trucks boasting an elevated version of Tex-Mex fare. Inspired by the Bravas hot dog stand, owner Jerry Perez knew that Fort Wayne was ready to embrace the mobile food concept and embarked on a menu including Latin inspired tacos and quesadillas. Perez named his food truck after The Doors’ “Soul Kitchen”, where Jim Morrison crooned the lines “let me sleep all night, in your soul kitchen”. Just as Morrison was a huge fan of soul food, Sol Kitchen soon had a just as devoted fan base including yours truly who would never be deterred by a long line at the food truck, knowing the deliciousness that awaited you. After five years of serving amazing food on the truck at venues all around Fort Wayne and even in Roanoke, Perez set his eyes on higher sites. A stand along brick and mortar restaurant so he could expand his menu and fan base. Birdboy Brewing is a local brewery created by Ben Thompson who combined his love for planes and craft beer into brewing his own unique creations that can be found at over 60 high-end bars and restaurants such as Joseph Decuis. Birdboy was founded in 2015 and has a taproom located in Roanoke. With names like ‘Wit’s a Bird, Wits a Plane’ and ‘Redturn of the JedIPA’ you can see the creativity that goes into Birdboy’s European style beers. Loyal fans of both Birdboy Brewing and Sol Kitchen were ecstatic to learn of their partnership in the form of Solbird Kitchen and Tap located at 1824 W. Dupont Road in Fort Wayne.  Perez and Thompson have created a kitchen and tap concept that is destined for great success. The Solbird menu boasts food of many cultures, not just traditional Mexican flare. Next to the shrimp ceviche (which was a perfectly portioned bite on crisp tortilla chips and served with fresh pico de gallo and avocado crema) were Korean pork sliders and further down on the menu was a Thai shrimp burrito. Utilizing fresh local ingredients, strong influence from his Mexican roots, and some Latin flare, Perez does not shy away from flavorful profiles, which takes the Solbird menu to a whole new level. For the drink part of the equation, Birdboy Brewing has both flights and growlers available with everything ranging from a Belgian pale ale, a full-bodied Belgian Imperial Stout and, of course, a classic Oktoberfest. They also serve 22 ounce bombers with fun names like ‘Old Stolen Bicycle’ and ‘Canine Cosmonaut’. For those who prefer wine with their meal, the drink menu boasts wines from local Roanoke winery Two EE’s among its California, Spain, and Argentinian blends. I was lucky to be invited to Solbird’s soft open and shared the Albóndigas Sopa with my friend Gina. Perez described it as a “Mexican Pho” and that description was spot on! It’s a tomato-based broth with beef meatballs, carrot, potato, avocado and is served with serrano, habanero, and cilantro on the side so you can flavor it as much as you would like. It seriously blew...

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Exploring local and ethically-sourced food with Heartland Communities

Posted by on October 25, 2018 | Comments Off on Exploring local and ethically-sourced food with Heartland Communities

Exploring local and ethically-sourced food with Heartland Communities

Local food and green collar industries have seen renewed interest in recent years. Living Fort Wayne recently caught up with Heartland Communities’ Jain Young and Rowan Greene to discuss the mission of Heartland Communities and their vision for the future. LFW – How does Heartland Communities plan to help facilitate the emergence of “green collar industries”? Heartland Communities – We hear about a “triple bottom line” these days – people – planet – profit or the 3 p’s of sustainability. At Heartland Communities, we have held those values as our mission since before the phrase was coined and we called it economic, environmental and cultural sustainability. As a community economic development organization, we are focused on creating opportunities to put those values into action in business, jobs, and entrepreneurship. To take it a step further, Heartland is organized to help create cooperative and worker-owned enterprises. Heartland’s current focus is bringing green infrastructure to the food industry with Plowshares Local Food System Project, which began in 2014 with a USDA grant through the Local Food Promotion Program for research and planning. Plowshares works with intention and organizing to re-establish local food system infrastructure, which changed over the last 50+ years from local to global. Now, four years into the project, we are launching a local food distribution business called Plowshares Food Hub. It will create efficiencies for local farms and business while making locally grown and processed food more accessible. The Sustainable Indiana 2016 initiative gave Heartland a “Green Light Award” for Plowshares. As we create a local food system, food production is a green collar industry when farmers use regenerative methods that require less water and fuel, build our soil, and protect pollinators. As food moves from farms through the value chain to the consumer, food jobs become “green” when the transportation miles are reduced, so locally produced food is more green than the same food that rides in a truck from California or Brazil. In Indiana, the average meal travels 1,500 miles while we import 90 percent of our food from out of state. So you might think of a green collar industry as a solar panel manufacturing plant but sometimes it is doing the things we have always done but finding a way to be good to the planet and value your people with good jobs, while being successful financially. Another Green Light Award was given to an organization Heartland incubated as fiscal agent and through organizational development over a period of seven years. The nonprofit Save Maumee Grassroots Organization has become a green collar industry in watershed management and jobs have been created with nearly $200,000 in grants from US Forest Service since 2014. Save Maumee is now in its third Riparian Buffer Initiative project, stabilizing degraded stream banks along the Maumee River and its tributary streams by planting thousands of trees and plants. This work will help stop those awful algal blooms that shut down the drinking water plant in Toledo in the last few years, and cause dead zones in Lake Erie. Green jobs are created and supported not only directly through implementation of watershed management practices, but also for nursery workers growing the trees, site plans created by landscape engineers, sign makers, equipment rentals and so on. Going forward, Heartland will continue to...

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Planting Wholesome Roots with Cooking

Posted by on October 1, 2018 | Comments Off on Planting Wholesome Roots with Cooking

Planting Wholesome Roots with Cooking

  When I was growing up, (we won’t say how long ago that was), we only had a few cooking shows. From The Frugal Gourmet to Yan Can Cook and, of course, Julia Child, we sat and watched them make one delicious meal after another. I remember one particular episode of The Frugal Gourmet where Jeff Smith had characters from Sesame Street on. They cooked kid-friendly meals and played around a little. Fast forward to the late ‘90’s and we get an entire tv channel dedicated to cooking and baking. Shows like Great Chefs showed us the professional side of cooking and baking in restaurants, hotels, and theme parks. Emeril came on prime time with a Bam! The Two Fat Ladies taught us that no amount butter was too much. Then there was Iron Chef. The Chairman chose a high-qualified chef who, in return, got to pick an Iron Chef to challenge.   I believe that having family that cooked from scratch and access to these shows helped to grow my love of food and cooking. I love trying new foods, cooking in new styles, with new tools and creating my own recipes for my family to pass down. My kids love to cook, too! They’re interested in what dad and I are doing in the kitchen and often want to help. Sometimes, though, life gets busy. I don’t always have time to let the kids cut veg or help flip the pancakes. It gets hard to teach them everything I want to pass down. Also, I believe in having other influences to teach them. That’s where Wholesome Roots Cooking comes in. Wholesome Roots Cooking has cooking classes for kids. Meghan Hauser, owner and certified Healthy Hands cooking instructor, teaches kids hands-on cooking skills and that eating healthy can be simple! Her goal is to “plant wholesome roots for a healthy lifestyle.” “One of the best parts about my job is to watch students become inspired to create new food and feel proud of their accomplishments!” says Hauser. Wholesome Roots offers kids cooking classes publicly and also privately in schools, birthday parties and co-ops. They also offer a Homeschool Cooking Club where homeschoolers have a monthly class during the day on Tuesdays. Do you want to take a cooking class? Well, Wholesome Roots offers classes for adults, too! Just contact them via their website at www.wholesomerootscooking.com. While you’re there, you’ll find their class schedule as well as the types of classes they offer. Getting your kids involved in healthy cooking as young as possible will set them up for a healthy life so check out some Wholesome Roots Cooking classes...

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Fort Wayne Veg’n Brew Fest coming to Headwaters Park

Posted by on September 26, 2018 | Comments Off on Fort Wayne Veg’n Brew Fest coming to Headwaters Park

Fort Wayne Veg’n Brew Fest coming to Headwaters Park

Release from Fort Wayne Veg’n Brew Fest The first Fort Wayne Veg’n Brew Fest is set to take place at Headwaters Park on Saturday, October 6, 2018. The city will join others from Los Angeles to London in hosting this type of festival. Through the Fort Wayne Veg’n Brew Fest, attendees will be able to experience a plant-only diet and vegan lifestyle firsthand and learn more about local and regional offerings. Festival-goers will have the opportunity to: Sample plant-based (even gluten-free) foods including pizza, burgers, guacamole and chips, noodle bowls, sloppy joes, cheese, chili cheese fries, burritos, pastries and baked goods, ice cream shakes and more Tease the palate with complimentary tastings of vegan food Visit vegan, fair trade and eco-friendly vendors Meet adoptable dogs available through the Allen County SPCA Listen to speakers discuss how to help the environment by adopting a zero-waste lifestyle Enjoy live music from Alyssa Enright, Kelsie Cotie and Be Colony Participate in kids’ activities – yoga, trivia, vegetable gardening, and more Listen to children’s book readings from local author Heather Leughmyer Learn how to cook plant-based foods through a cooking demonstration by a Fort Wayne plant-based instructor Participate in a 30-minute all-levels yoga class taught by Dani McGuire of Pranayoga Get questions answered by a panel of local vegans and plant-based activists, including Dr. Kristen Gerhardstein and Black Seed Vegans Sip a beer from four local breweries, including Hop River, Junk Ditch, Trubble and Chapman’s Try kombucha, tea or Mexican coffee “We’re excited to invite the public to learn how a plant-based lifestyle can improve their health, lessen their impact on the environment and reduce animal suffering,” said Heather Dahman, festival chair and founder of the Fort Wayne & NE Indiana Vegans & Vegetarians Group, in a prepared release. The Fort Wayne Veg’n Brew Fest is open to all ages and free to the public (however, fees will apply to beer and foods and goods being sold by vendors) from noon to 6 p.m. A special VIP hour will run from 11 a.m. to 12 p.m., which will allow early access to all of the food and vendors for one hour before opening to the public. Tickets are $15, and only a few are still available. At the event, attendees will have a chance to complete a “bingo” card with visits to select vendors and be entered to win a grand-prize package, including plant-based meals from the popular delivery service Sprinly and cookbooks from Ben Bella Vegan Publishers. The Fort Wayne Veg’n Brew Fest is made possible by generous sponsors who include Mitchell’s Sports Bar, Young Urban Homesteaders, Kaya Organics, the Health Food Shoppe, Foods Alive, the Allen County SPCA, Pembroke Bakery & Cafe, Three Rivers Food Co-Op Natural Grocery& Deli, Fresh Thyme Farmers Market, Plant Based University, HD Marketing & Design, 800 Degrees Three Fires, Sweetwater Sound and Granville Insurance. For more information about the Fort Wayne Veg’n Brew Fest, including a detailed schedule of the day’s events and place to purchase VIP tickets, visit www.fwvegfest.com. Register there, too, to be eligible for a free goodie bag — only a certain amount will be handed out that day — stuffed with products and...

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Science Central and Hop River team up for FrankenBrew

Posted by on August 8, 2018 | Comments Off on Science Central and Hop River team up for FrankenBrew

Science Central and Hop River team up for FrankenBrew

Science Central and Hop River Brewing Company have teamed up to bring you FrankenBrew, a two-part adult event! Join us for part one, The Lab, at Hop River Brewing on Sept. 10 for a behind-the-scenes look at the science of brewing. Then, help decide what goes into the new FrankenBrew! Now through Aug. 27, advance tickets for The Lab are $25. Prices will increase to $30 on Aug. 28 and be available until the day of the event or until sold out. Science Central will host part two, The Reveal, on Oct. 13. Participants in The Reveal will get to taste the FrankenBrew creation, as well as enjoy Frankenstein themed activities, FrankenTacos, and a special historical tour of Science Central. Advance discount tickets will also be available for The Reveal at a later date, so keep checking back! We hope to see you at this exciting community partnership...

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Tickets for Mixology: Battle of the Bartenders III now on sale

Posted by on August 2, 2018 | Comments Off on Tickets for Mixology: Battle of the Bartenders III now on sale

Tickets for Mixology: Battle of the Bartenders III now on sale

Now is the time to get your tickets to Mixology: Battle of the Bartenders III! Show your support for Science Central at our annual 21+ fundraiser on Nov. 9! Enjoy an evening filled with great food, cocktails, entertainment, a silent auction, and of course, science! Step back in time and come dressed in your best Roaring 20s attire for this year’s Speakeasy theme! Now through Aug. 31, take advantage of the advance discount ticket price. Not only will guests get a discounted ticket price, they will also get one extra drink ticket per person! Discount tickets are: • Single Adult: $55 • Includes 3 drink tickets • Couple: $110 • Includes 6 drink tickets • Group (6 people): $300 • Includes 18 drink tickets Tables are not included with your tickets, so don’t forget to reserve yours when you buy your tickets! Tables prices are: • Seats up to 6: $100 • Seats up to 8: $150 Click here to purchase tickets and tables! Sponsorship opportunities for Mixology are still available. To guarantee full sponsorship benefits, please pledge support by Sept. 15. If you are interested in becoming a sponsor, please contact us at development@sciencecentral.org or 260-424-2400 ext....

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