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Scare up deal for fundraiser at Chipotle

Some of my favorite Halloween memories from college involve dressing up like a burrito. The Chipotle in our college town gave free burritos to anyone showing up decked out like its signature dish, though admittedly, more than one patron looked more like Dorothy’s Tin Man.

The deal usually lead to a line out the door and wrapped around the building across the street from campus.

So even though Chipotle’s deal this year says you only need to dress in costume, any costume, I can’t help imagining young and old alike clad in burrito garb.

This Halloween, the restaurant is having a fundraising campaign called “Boorito,” and anyone showing up in costume between 4 p.m. and close on Oct. 31 will receive a burrito, bowl, tacos or salad for $2. Proceeds, up to $1 million, will go to the Chipotle Cultivate Foundation, which was founded in 2011 and gives money to groups that support family farms.

Local Chipotle restaurants are located at 910 Coliseum Blvd. E. and 4210 W. Jefferson Blvd.

New buffets

•Teppanyaki Grill & Supreme Buffet opened Monday in the plaza across from Glenbrook Square, between Party City and Dick’s Sporting Goods. It features Japanese, Chinese and American cuisine.

The restaurant calls itself “the largest in Fort Wayne,” and it just might be – Teppanyaki (285 E. Coliseum Blvd.) has eight stand-alone buffet stations, a spot for customized while-you-wait hibachi, a salad bar and, at least on opening day, 22 freshly made sushi rolls.

•Lemongrass (2805 E. State Blvd.) began to offer a Sunday brunch buffet this month. Buffet hours are 9 a.m. to 3 p.m., and the menu will change weekly.

•Red River Steakhouse (305 E. Washington Center Road, inside the Fort Wayne Marriot), has added some new buffets and bars to the restaurant. From 5 to 9 p.m. Fridays and Saturdays, the restaurant will have a prime rib buffet with hand-carved prime rib, seafood entrées and a salad bar. From 11 a.m. to 2 p.m. Sundays, Red River will have a bloody mary bar with roasted tomatoes, fresh horseradish, crushed red pepper, paprika, pickled peppers, olives and bloody mary mix.

Area barbecue team to compete

Steel Smokin’ BBQ, a professional barbecue team from Butler, has qualified to complete in the 24th annual Jack Daniel’s World Championship Invitational Barbecue in Lynchburg, Tenn. The competition, casually called “The Jack,” calls itself the world’s most prestigious barbecue competition and gives out more than $30,000 in cash and prizes.

Steel Smokin’ BBQ will compete among 67 other teams representing 14 countries for the title of grand champion.

Because of the high number of teams that qualified to compete, finalists were chosen by a blind drawing.

New menu items

•The Rusty Dog Irish Pub (32 N. Jefferson St., Huntington) has recently introduced its fall/winter dinner menu. New items include a boneless rib eye steak, pork shanks and a lake perch basket with hand-cut fries.

•Mad Anthony Brewing Co. is debuting a new brew this week: Imperial Blackberry Beer, a barrel-aged beer made in collaboration with Satek Winery.

“It is common in California and other large winemaking regions (for wineries) to source their retired oak barrels to local breweries to then make a barrel-aged beer that shares the characteristics of their wineries – a term known as ‘barrel love,’ ” according to a Mad Anthony news release. The beer has a floral nose, citrusy-tart middle notes and a clean finish. It’s made with a 58-gallon barrel used for cabernet/port and 150 pounds of blackberry purée. It aged for six months.

The beer will debut at Thursday’s Happy Appé Hour fundraiser at Mad Anthony Lake City Tap House (113 E. Center St., Warsaw) and is expected to be only the first collaboration between the companies. When Mad Anthony opens its fourth location – scheduled for late this year – in Angola, it will be minutes from Satek’s Lake James vineyard.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email jyouhana@jg.net or call 461-8462. For more restaurant news, go to The Dish blog at www.journalgazette.net/thedish.

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