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The Journal Gazette


  • C. Hankee
November 25, 2015 1:02 AM

Trubble focuses on local beer, food

Kimberly Dupps Truesdell | The Journal Gazette

Trubble Brewing is just that – a brewery.

Yes, it will serve food. And, yes, there will be entertainment. For Chad and Keli Hankee, who will open the spot today in the former Chappell’s in the Broadway corridor, though, it is about the beer. 

The six taps behind the original bar will feature craft brews from makers that don’t have a distributor.

There’s Taxman Brewing Co., of Bargersville, which makes Beligan-style beers. Bier Brewing of Indianapolis has made everything varieties including porters, stouts and pilsners. Tow Yard offers several ales out of its Indianapolis location.

Chad Hankee met the brewers at craft beer festivals and the idea is “to support each other,” he says, adding that he drives to the breweries to get the beer.

“(It will) open some eyes to beers that aren’t available in Fort Wayne,” he says.

Eventually, Hankee will offer his own brews at Trubble but is awaiting the Bureau of Alcohol, Tobacco, Firearms and Explosives to approve the brewery permit.

Just as the beer has a local focus, the brewery is sourcing its ingredients from nearby farms. 

“We’re using the best things we can get and when they’re gone, they’re gone,” chef John Cheesebrew says.

Right now, he says, it might be heartier greens, such as kale, and root vegetables. Though he’s remiss to label the menu, which will be ever-changing – definitely weekly, sometimes daily – the dishes coming out of the scratch will lean toward Southern cuisine.

For today’s opening (doors open at 4 p.m.), Cheesebrew will be serving chili – short rib and vegan – salad, corn bread and a Frito pie option.

More information is available at www.facebook.com/troublebeer.

DeBrand tours

DeBrand Fine Chocolates is opening its doors to the public again on Black Friday at its Auburn Road location.

Tours will begin every half-hour, starting at 11 a.m. and running through 6 p.m. Friday. The tour of DeBrand’s production facility lasts 30 to 45 minutes, and visitors can get a behind-the-scenes look at the making of gourmet chocolates including pieces from their three main collections.

Visitors will be offered chocolate samples while their tour guide explains the different processes that take place in each of DeĀ­Brand’s three chocolate-making kitchens.

Tours are $5 a person, with each guest receiving a $5 rebate off a purchase of $10 or more. There are no minimum group numbers or reservations required for open tours.

Appetizer vote

The hit Fox kids cooking competition series, “MasterĀ­Chef Junior,” and Olive Garden recently teamed up to give guests the chance to choose their favorite show-inspired appetizer to stay on the menu. 

The Italian restaurant has a location at 315 Coliseum Blvd. W.

Through Dec. 14, diners can vote for their favorite of two appetizers developed by the Olive Garden chef team in collaboration with “MasterChef Junior” Season 2 winner Logan Guleff: 

• Breadstick Pepperoni Pizza: Breadstick crust topped with smoked mozzarella cheese, giant pepperoni and marinara; baked fresh in Olive Garden’s pizza oven.

• Italian Cheese Stuffed Meatballs: Meatballs stuffed with mozzarella, provolone and Parmesan cheeses in marinara sauce; served with warm, crisp breadstick crostini.

The winner will be announced during the Dec. 18 episode, which airs at 8 p.m., and will remain for up to 12 months on Olive Garden menus across the country. 

Around town

Tilted Kilt, 4541 Illinois Road, recently debuted a new menu. Among the new items are fried pickles, the Spicy Mother Clucker sandwich, Mediterranean salmon and San Patricio Street Tacos (choice of pork, chicken or fish).

Liberty Diner, 2929 Goshen Road, will be open from 7 a.m. to 3 p.m. Thanksgiving. Beginning at 10 a.m., a traditional holiday meal will be available, and diners will have their choice of five entrées.

For more information, call 484-9666.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8727.