The signs of change are there – chain-link fencing marking the project area and vinyl banner announcing that exciting things are on the way.
By summertime, the fencing will be gone and the banner will be replaced with a sign marking the location of Crescendo Coffee & More.
Crescendo is part of an expansion at The Club Room at The Clyde, 1806 Bluffton Road. Sweetwater, which operates the restaurant and lounge, announced the project last week. There will be an expanded kitchen space, a private area for special events and a larger stage at The Club Room.
“We're also very excited to add Crescendo Coffee & More to provide our neighbors and visitors to the Quimby Village area a place to grab their morning coffee or visit any time throughout the day for a quick bite,” says Gregg Coyle, executive director of The Club Room.
There's been neighborhood demand for a space like Crescendo Coffee & More, which will serve coffee from locally owned Utopian Coffee and feature the locally designed Modbar coffee delivery system. Heather Herron, vice president of corporate communications for Sweetwater, says there have been requests for a fast-food alternative in the morning.
But the space is more than just espresso and items to start your day. There will also be grab-and-go sandwiches, fresh-scooped ice cream, take-out pizza and more. Plans are that it will remain open through lunch and dinner hours.
The addition will expand The Club Room across an existing alley and into the adjacent building to the east, next to the newly opened Indiana Physical Therapy. A small patio space will be added to accommodate outdoor seating during the warmer months.
Chapman's adds chef
It's been about nine months since Chapman's Brewing Co. added to its taproom lineup, taking over the Berg Ale Haus at 435 Cherry St. in Huntington.
And now the team is growing again with the addition of Jason Winterfeld as the executive chef.
Winterfeld, who developed a reputation at The Twenty in Wabash and Biaggi's Italian Restaurant, might be known for his Ahi tuna tacos and bacon-roasted Brussels sprouts from JB's Cuisine Machine food truck.
“The addition of Jason Winterfeld to the Chapman's team and his gastropub menu at the Huntington Taproom is the beginning step in our program to expand his exciting and locally sourced gastropub menu to our taprooms in Columbia City and Wabash in the near future and eventually to all of our taprooms,” says Micah J. Soltz, director of operations and sales for Chapman's Brewing Co.
The menu Winterfeld has developed showcases locally sourced ingredients from suppliers such as the Bread Guy in Markle, Hoff Produce in Huntington, John's Meat Market in Roanoke and Sweet Life Honey Farm in Huntington.
Dishes include a pan-seared duck breast salad, featuring mixed greens, roasted winter squash, grilled red onion, candied walnuts, dried cranberries and smoked gouda with a maple vinaigrette. A small-plate section includes beer-battered white cheddar cheese curds and whipped goat cheese truffles, which are served with grilled beer bread. There are also burgers, entrées such as pork chops and a children's menu.
Hours are 11 a.m. to 10 p.m. Tuesday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday and 11 a.m. to 4 p.m. Sunday.
The Olive Twist, NOLA on 13 Bistro and Coffee with Friends have partnered for a unique Valentine's Day experience.
On the 13th floor of 101 E. Washington Blvd., participants can enjoy a New Orleans-inspired meal while learning how to make vinaigrette and seasonings with just a few ingredients.
The event will begin at 6 p.m. Feb. 14, with doors opening at 5:30 p.m.
The menu will include an apple pecan salad with bourbon maple dressing, jambalaya, beignets, Friends coffee, hot cocoa and tea. A cash bar will also be available.
Participants will end the evening with popcorn and a movie – “King Creole,” starring Elvis Presley.
The cost is $55 a couple or $30 a person. Register online at www.theolivetwist.com.
Spring meal plans
The Classical French Cuisine class at Ivy Tech Community College Fort Wayne is preparing for its spring dinner series.
Students in the class take turns preparing and serving meals in a project-based learning experience. The culinary students rotate through various positions in the kitchen and dining room, providing a full-service restaurant environment.
The dinners will be Thursdays from Jan. 23 through Feb. 27. There are three start times: 6, 6:15 and 6:30 p.m.
The cost is $20 a person. Wine is available for $5 per glass or $15 per bottle.
Dinners are served in the Hospitality Room on the Coliseum Campus, 3800 N. Anthony Blvd.
Reservations are required at least 24 hours before the dinner; call 480-2002. Go to ivytech.edu/fortwayne/dinners for information.
• Nick's Kitchen in Huntington is moving into 2020 with new Sunday hours and a new lasagna, featuring mozzarella cheese from Golfo De Napoli in Warren. The restaurant, 506 N. Jefferson St., known for its breaded pork tenderloin, will be open from 7 a.m. to 2 p.m. Sundays with breakfast being served all day.
• Nothing Bundt Cakes has opened at 6409 Lima Road. The franchise is owned by Jennifer and Gregg Henricks. Jennifer Henricks is a Fort Wayne native, and her family once owned the property where the shop is located. Hours are 9 a.m. to 6:30 p.m. Monday through Friday and 10 a.m. to 6 p.m. Saturday.
• Trubble Brewing is expanding its offerings by serving brunch during the week. From 11 a.m. to 3:30 p.m. Wednesday through Friday, the brewery at 2725 Broadway will be cooking up dishes such as chicken and waffles and brunch tacos. Brunch is also served on Saturdays and Sundays.
Lunch diners will still be able to order burgers, salads and wraps.
The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email email@example.com or call 461-8304 at least two weeks before event or desired publication.