Brunch So Hard – Junk Ditch Brewing Co. Raises Fort Wayne’s Weekend Brunch Game!
Jul21

Brunch So Hard – Junk Ditch Brewing Co. Raises Fort Wayne’s Weekend Brunch Game!

Anyone who knows me, knows that I love to brunch on weekends. Preferably with a bloody Mary or mimosa in hand. So imagine my delight when Junk Ditch Brewing Company opened its doors for brunch this past Saturday and Sunday.  There was no fanfare, no grand announcement, yet there wasn’t an empty table in the place. My husband and I were able to find some great spots at the bar where we shared in the community feel, chatting with other patrons and the incredibly friendly bar staff. It’s no surprise that they were busy despite their discreet opening as they have quite the fan following! Junk Ditch is affiliated with Affiné Hospitality, which has brought us the amazing Affiné Food truck (pronounced ah-feen-nei) that can be found cruising around the area bringing us mouthwatering Banh Mi creations and locally sourced fare. Affiné joined the food trucks on the streets of Fort Wayne four years ago with the goal of eventually adding a brick and mortar restaurant to its fleet. In order to whet the appetites of its loyal fan base, partners Andrew Smith, Dan Campbell, and Jack May commandeered the kitchen of the Green Frog Inn for Sunday brunch for several months this past year serving up Junk Ditch brunch that was beyond amazing and slightly addicting! (I’m pretty sure I attended most, if not all, of their brunches.) Their years of hard work has manifested with the addition of Junk Ditch Brewing Co at 1825 W. Main Street. Named for the ditch that winds behind the building, Junk Ditch Brewing Company kept an industrial theme throughout the restaurant with wide open spaces, exposed brick walls, and a distressed feel that compliments their menu and style perfectly. While Junk Ditch will offer brunch, lunch, dinner, and late night dining (you can check out the hours here), I am here to tell you all about the brunch! Served from 10-2PM on Saturday and Sunday the brunch consists of delicious culinary concoctions such as Croque Madame, Potato Rosti, Chicken and Waffles, and Benedict…as in eggs, not Arnold. The pastries as well as all the bread are freshly made from scratch by Grace Kelly owner of GK Baked Goods and fiancée of partner Jack May. The entire menu is locally sourced in a farm to fork concept that is quickly becoming the trend in Fort Wayne. Pictured here is our brunch of choice in the new digs. Chicken and Waffles, Croque Madame, Chocolate Doughnuts (the cinnamon roll was sold out, because it is life changing!). While all the dishes we tried were tasty, the chicken and waffles were beyond amazing. I mean it’s fried chicken...

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Ditch the junk and taste “Homemade Everything” at Junk Ditch
Nov20

Ditch the junk and taste “Homemade Everything” at Junk Ditch

One day, just maybe, Fort Wayne will have a “brewery on wheels.” But until then, you can look forward to the next best thing: a brick-and-mortar brewery launched by the talented team who brought you the Affiné food truck. Sometime soon (in the first half of 2016, fingers crossed), Dan Campbell, Andrew Smith and Jack May will launch Junk Ditch Brewing Company. Located off of Main Street, the Junk Ditch building is tucked away, east of Leesburg Road and west of O’Sullivan’s. It takes its name from the actual Junk Ditch, which winds behind the brewery on its meandering path from Waynedale to Swinney Park.   Junk Ditch Brewing Company will be another entrepreneurial adventure for Dan, Andrew and Jack, but it won’t replace the food truck. While Affiné continues to supply duck confit tacos and pork belly bahn mis along its usual route, Junk Ditch will have its own unique menu. But just as they did with Affiné, the passions of the three chefs – handcrafted beer, seasonal flavors, locally sourced ingredients, and a “from scratch” philosophy – will shine through. “Ultimately we enjoy beer and we enjoy creating,” says Jack. “Food and drink go hand in hand, and we wanted to bring the ‘everything local and in-house’ philosophy to Junk Ditch. For Andrew, the idea for Junk Ditch had been brewing for quite awhile. “When I was on a vacation in Seattle I saw some local neighborhood breweries, and was very intrigued by the concept of a brewery in a city neighborhood. When I returned we started working on finding a building that would work.” While the inspiration happened 2,000+ miles away, Andrew says they intend to keep the flavors close to home. “We will change menu items to showcase our Indiana farms. We want to be known for fresh ideas that are always changing.” To wash down all the homegrown deliciousness, the Junk Ditch taps will feature a variety of beers, ready to drink by the pint or take home in kegs or growlers. The tap list will include an even mix of house-made brews and taps from the team’s favorite guest breweries. Whether they’re making their own beer, featuring another brewery, or creating a new dish – quality and variety will drive the Junk Ditch approach. “The focus of in-house beers will to produce very high quality product,” says Andrew. In addition to featuring the best brews, that approach also means continuing what they started with Affiné – including from-scratch breads, house-cured and processed meats, and fresh herbs and produce from a garden behind the Junk Ditch building. “The menu and beer list will be continually...

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