5 Can’t-Miss Reasons to Go to Middle Waves Music Festival
Sep13

5 Can’t-Miss Reasons to Go to Middle Waves Music Festival

A post shared by M I D D L E W A V E S (@middlewaves) on Sep 15, 2016 at 10:45am PDT Middle Waves Music Festival turns up the volume and the good vibes this Friday and Saturday, September 15th and 16th at Headwaters Park. This second annual festival offers plenty of events to get hyped about. If you’re still on the fence about attending, check out our 5 can’t-miss reasons to go to Middle Waves.   1. The Music With three stages of local and national acts, the official lineup is jam-packed with great music. Between headliner MGMT and a medley of different music, you’re guaranteed to find tunes that you vibe with.   A post shared by M I D D L E W A V E S (@middlewaves) on Aug 31, 2017 at 2:08pm PDT   2. Vibe Events Speaking of vibes, there’s oodles of activities you can participate in for free with admission thanks to the Middle Waves Vibe Tribe. Get your hair done at the Braid Bar, pick up some glitter from the Glitter Bar, take a yoga class, meet a unicorn, snap a selfie at the photo ops, or hang out in a hammock or VW Bus – and that’s just a few events put together for the Middle Waves experience. A post shared by M I D D L E W A V E S (@middlewaves) on Sep 17, 2016 at 5:42am PDT 3. The Village A post shared by M I D D L E W A V E S (@middlewaves) on Sep 17, 2016 at 8:01am PDT The Village includes booths by local businesses and food vendors. Work up an appetite with all the activity? Don’t worry, your favorite fare is available, including Bravas Hot Dogs and Tacos Bravas, Vietnummy, Affine, and Big Apple Pizza and Deli. Beer and wine tents can be found in on both sides of the festival. Cheers! 4. Mini Waves   A post shared by M I D D L E W A V E S (@middlewaves) on Aug 26, 2017 at 4:50pm PDT Did you know that Middle Waves is kid friendly? There’s a festival within the festival just for kiddos called Mini Waves. Kids can visit the petting zoo, head to Storytime between Sets, get creative at the Craft Station or Construction Junction, get their face painted, play in one-of-a-kind cardboard playsets at Boxlanders Playspace, and unleash their inner rockstar with a variety of instruments at Sweetwater’s Instrumentation Station. 5. VVIP Access (That’s Very, Very Important Person)  If you want star treatment, a VVIP pass is the ticket. Literally. When you purchase a VVIP...

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The Golden Fort Wayne Prepares for a Bright Debut
Jan28

The Golden Fort Wayne Prepares for a Bright Debut

Wine is great with dinner and beer always brings people together. But there’s something magical about a handcrafted cocktail. In a single sip, a cocktail can transport you to another time and place. It can take you back to a memorable vacation, put you in the middle of a movie scene, or channel a moment decades before your time. Thankfully, a cocktail is no longer just a slug of liquor, shot from the soda gun and a splash of Rose’s syrup. The modern (yet classically inspired) cocktail scene forgoes mixers for mixology, harkening to a time when speakeasies creatively disguised bathtub gin with fruits, herbs and sugar syrups – and the “cats” on both sides of the bar were “dressed to the nines.” Making these handcrafted cocktails is more of a culinary process, as carefully chosen flavors come together to create something that’s are entirely distinct from its individual parts. So when Aaron Butts and Sean Richardson (then head chef and sous chef at Joseph Decuis, respectively) caught the mixology bug, their culinary background fit the bill. Before long – along with Aaron’s wife and then Joseph Decuis manager and sommelier Carmen McGee – Aaron and Sean launched The Golden, a pop-up cocktail bar that made periodic appearances at local events. The Golden pop-ups began in June 2014, as fun side project and way to stretch the team’s creativity outside of the kitchen. But last month, Aaron, Sean and Carmen announced their plans to turn The Golden from pop-up to brick-and-mortar – with a full-fledged bar and restaurant inside the under-construction Ash Brokerage Building. The announcement generated buzz right from the start. After 15 years at Joseph Decuis, Aaron and Carmen have built a loyal following and a reputation for the region’s best farm-to-fork menu and perfectly paired wine list. During that time, Aaron, Carmen and their Joseph Decuis crew earned multiple accolades from the James Beard Foundation, including two guest kitchen stints at the James Beard House. So it goes without saying that The Golden’s menu will shine as brightly as its libations. Whether they’re in the kitchen or behind the bar, the team doesn’t cut corners. Their inspired and from-scratch ingredients give Old Fashioneds a new vibe and bring Sazaracs back to their roots. As the team prepares and their friends and fans wait patiently (mouths watering), I talked to Aaron, Carmen and Sean about their plans and vision for The Golden. Q: What attracted you to bartending? Why craft cocktails? Aaron: Bartending has seen a resurgence in popularity as “new” old drinks were gaining attention. Customers are learning that not all gins are the same and a proper daiquiri is not a frozen...

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Tolon Brings Midwestern Flavor into the Middle of the City
Dec14

Tolon Brings Midwestern Flavor into the Middle of the City

December 2015 is setting up downtown Fort Wayne for a pretty tasty 2016. First, there was the news last week that the Fort Wayne City Council voted to create a downtown dining district – making it exponentially easier for downtown restaurants to offer full bar service. Then there was the news over the weekend that Joseph Decuis’ head chef Aaron Butts, sommelier Carmen McGee and sous chef Sean Richardson will be turning their pop-up craft mixology bar, The Golden, from a moonlighting hobby into a full-fledged bar and restaurant – set to open by mid-2016 in the new Ash Brokerage building. And now, the biggest flurry of activity is happening on the Columbia Street landing, where chef Matt Nolot and his wife Nicky are putting the finishing touches on Tolon, a farm-to-table fine dining restaurant set to open in mid-January 2016. If you, like me, have been hanging out downtown for at least a decade, you may remember when the tastiest food you could get on the Landing was a slice from Columbia Street or a grilled cheese from the street vendor parked outside Flashbacks. And while there’s still nothing like a toasty, melty, midnight snack after a night of dancing, Matt and Nicky plan to set the bar much higher by bringing the flavor profile of the heartland into the heart of the city. “We became very excited about the movement of revitalizing downtown,” the couple says. “ Ever since we visited a locally owned restaurant in New Orleans, we’ve had a desire to bring a unique dining experience to Fort Wayne – with a focus on how we were both raised; knowing where our food had come from. “ As the restaurant’s logo suggests, the couple’s farm-to-fork philosophy guides both Tolon’s bar and restaurant menus. “At Tolon, people can expect unique dishes that feature familiar ingredients along with craft cocktails that utilize local Indiana spirits,” says Matt. “Having grown up cooking in the Midwest, I plan to bring a modern updated view on what is considered traditional Midwestern cuisine.”   In elevating Midwestern cuisine, the couple hopes to elevate diners’ appreciation for Midwestern farmers. “We feel it is important that we focus on knowing where our food comes from and how it is grown,” the couple says. “With the surge in farmer’s markets, we felt it was the time to bring attention to eating locally grown foods, and we’re excited to showcase the best quality ingredients that are grown within a day’s drive of Fort Wayne.” For the Nolots, that means changing the menu four times a year to reflect what’s in season, and creating signature dishes that are packed with Midwestern umami,...

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