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The Dish


Mad Anthony nabs gold medal for beer

Mad Anthony Brewing Co. (1109 Taylor St.) received a gold medal last week at a national beer competition.

Judges at Denver’s Great American Beer Festival, held Thursday through Saturday, singled out the Fort Wayne brewer in the Fruit Wheat Beer category for Mad Anthony’s Ruby Raspberry Wheat. The category had a total of 38 entries.

According to the festival’s website, a gold medal denotes “a world-class beer that accurately exemplifies the specified style, displaying the proper balance of taste, aroma and appearance.”

Mad Anthony last took home a medal in 1999, when its Auburn Lager won a silver medal in American-Style Amber Lager. The following year, the brewery won a bronze for the same beer in the World Beer Cup, an international competition held every two years.

“Since then, we’ve received a lot of state awards, but not another national,” Mad Anthony co-owner Blaine Stuckey says. “It was exciting to receive that.”

When the raspberry wheat was announced as the gold winner, Stuckey says he was shocked: Leinenkugel’s Summer Shandy had just received the silver, and to hear “the little guys from northern Indiana” called out after a larger corporate beer was exciting.

The event includes more than 500 breweries and 2,700 beers from across the country, being judged among 84 categories of beer covering 134 styles. Tickets sold out to the public in 45 minutes.

Octoberfest dining

• The Venice (2242 Goshen Road) is holding its annual Octoberfest with a special menu at 5 p.m. Friday. The buffet will feature a range of German foods, including Wiener schnitzel, cabbage rolls, potato dumplings and spaetzel.

• Dicky’s Wild Hare is adding some German fare to its menu to celebrate Octoberfest as well. As part of its celebration, which runs from Monday through Oct. 28, the restaurant will feature smoked sausage with peppers and smoked brats with kraut on the menu.

• For October’s remaining Thursdays, the Acme Bar & Grill (1105 E. State Blvd.) will have authentic German food on its menu, including Wiener schnitzel, house-made brats and sauerbraten, which the restaurant defines as “a classic German pot roast pickled for three days then roasted slowly and finished with a brown gravy.”

Reader interest

I’ve received a few emails recently asking whether Sushi West (4036 Coldwater Road) had closed. According to signs on the windows, the store is being remodeled and will reopen when the work is complete.

I’ve also been contacted quite a few times by readers wondering when Chung King Express (3101 N. Anthony Blvd.) will reopen. Because of a fire in late July, the drive-up Chinese restaurant has been closed for remodeling.

According to records from the Fort Wayne Allen County Department of Health, the restaurant received a building permit last month to repair the damage from the fire, including drywall, framing, flooring and ceiling work. As of last week, Chung King still needed to submit room and lighting plans to the health department before construction could begin.

Joining the group

Vanilla Bean Unique Cookies & Cupcakes found out last week that, because of its cookies, it’s been accepted into the National Association for the Specialty Food Trade, perhaps best-known for its Fancy Food Shows in New York City, North America’s largest specialty food and beverage marketplace.

As a member, Vanilla Bean can apply to be a vendor at the show, which is where companies like Whole Foods go to find products to stock their shelves, co-owner Sandra Wharton says. She tells a story of a small gourmet ice cream shop that didn’t have the money to accept Whole Foods’ offer to carry their product – so the grocer funded the process.

To be accepted, companies have to have been in business for at least one year, demonstrate that they are a specialty food business, have five business preferences and submit product samples to the company.

Vanilla Bean joins three other northeast Indiana companies in the association: DeBrand Fine Chocolates, Sechler’s Pickles in St. Joe and Best Boy & Co., a Roanoke company that makes spice blends and fudge and barbecue sauces.

New restaurant

Construction is under way on Sapporo Japanese Steakhouse & Sushi Bar at 6150 Lima Road, and the steak, seafood and sushi restaurant says it is “coming soon.” Sapporo is an Indianapolis restaurant expanding to Fort Wayne.


• The Women Build committee of Habitat for Humanity of Kosciusko County is hosting its first Happy Appé Hour fundraiser event from 5 to 7:30 p.m. Oct. 25 at Mad Anthony Lake City Tap House (113 E. Center St., Warsaw).

The event includes a wine tasting courtesy of Satek Winery in Fremont, and a competition of appetizers and hors d’oeuvres from area restaurants. Each food will be paired with a Satek wine or Mad Anthony beer.

Tickets are $10 and can be purchased by calling the Habitat for Humanity of Kosciusko County at 574-269-4101, executive director Christon Clark says. The group will hold tickets at the door.

Tickets can also be purchased at the door.

• Chef Michael Devidts of the New Orleans School of Cooking will serve up seafood at the Anthony Wayne Area Council of the Boy Scouts of America’s SeaFood Boil at Sweetwater Sound (5501 U.S. 30 W.).

The event, at 6 p.m. Nov. 3, raises money through silent and live auctions and ticket sales. Tickets are $250 per couple or $1,000 per table.

Devidts will also hold a New Orleans-style cooking class from 10 a.m. to 1 p.m. at La Dolce Vita (112 N. Main St., Roanoke), including lunch.

Tickets for the SeaFood Boil and the cooking class are $350 per couple or $1,400 per table.

Reservations are due Monday and can be made at 432-9593.

• Planning to dine at Auburn’s Applebee’s (507 Ley Drive) today? Pick up a certificate at the Auburn Cord Duesenberg Automobile Museum (1600 Wayne St., Auburn) and present it at the restaurant, and Applebee’s will donate 15 percent of your total bill to the museum.

• Today is Turnstone Day at Culver’s (3510 E. Dupont Road). The restaurant will donate a portion of each purchase to Turnstone, and it will match that donation.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8462. For more restaurant news, go to The Dish blog