Empyrean Cafe – Bringing Event Level Food to the Streets
Oct03

Empyrean Cafe – Bringing Event Level Food to the Streets

Fall is here, and though I’m happy about cute suede booties and the start of football season (Go Pack Go!), I’m bummed that Lunch on the Square is done for the year. There is just something about walking around downtown and eating outside that adds to my sense of Fort Wayne community. So, I was thrilled to discover Empyrean Cafe in the Foelinger-Freimann Botanical Gardens! They have indoor and outdoor seating, and their indoor seating is in an atrium, giving you the feeling that you are outside an surrounded by water, flowers, and ample natural daylight.   You may be familiar with Empyrean, the creation of Julia Fiechter (President, Co-Owner), Gary Probst (Owner), Renee Miner (Chief Event Designer) and Jeremy Miner (Director of Operations) located in the former Summit Club. I first tasted Empyrean’s culinary creations at a charity event I attended, and I was hooked immediately. Deconstructed potato salads, gazpacho shooters, and desserts made with liquid nitrogen – say what?! It was more than delicious – it was a culinary experience. The name “Empyrean” stands for the highest level of heaven, and they certainly didn’t disappoint. The only downside was that you could only experience this heavenly culinary experience if you had them cater your event or befriended people solely for the purpose of attending their wedding held in the event space at Empyrean. (Don’t judge. It happens.) I literally spent years stalking them on Instagram and liking each and every picture and accepting every invite to an event they catered. So imagine my excitement at discovering they had an actual cafe where you could walk in and order whenever you wanted! (It was the same level as when I discovered that there is a wine for your cat, which is saying a lot.)   I chatted with Jeremy Miner about the concept behind Empyrean Cafe. Jeremy has been in the food and beverage industry for over two decades and started out as a dish washer. At the age of 14, he was second in command in the kitchen. By age 15, he was running a kitchen that served 400 people in a day and had the restaurant owner’s grandmother call the school for him and pretend he was sick so that he could prep the kitchen for the weekend. It was there that he devoured his first medium rare steak and realized that there is more to food beyond basic nutrition. It’s an experience that transcends mere digestion. Just like a song can bring you back to a particular moment of time, taste can unlock memories and create narratives of its own.   “If you can think it, we can create it,”...

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