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The Dish

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Pumpkin offerings popping up on menus

By most accounts, it is still summer. The forecast today is sunny with a temperature in the 80s. Our family is still sporting shorts and sandals. We’re still weeks away from Sept. 23 – the first day of fall.

But when I walked into Starbucks this weekend, I quickly learned that ’tis the season for pumpkin spice lattes, pumpkin tea, pumpkin muffins, pumpkin cookies, pumpkin bread. (I was at the Barnes & Noble location, which has a different lineup than other Starbucks stores.) A trip to Fresh Market introduced me to pumpkin coffee and pumpkin pretzels.

Dunkin Donuts has coined the hashtag #PumpkinAtDunkin to promote its offerings – pumpkin lattes, pumpkin pie doughnuts, pumpkin muffins and pumpkin doughnuts and munchkins. There’s also Dunkin Donuts branded pumpkin K-Cups.

Red Robin has a Spiced Pumpkin Pie Milkshake that is made with pumpkin pie filling, vanilla soft serve, nutmeg and graham cracker crumbs. The promotion ends Nov. 2 – 25 days before Thanksgiving, the holy grail of pumpkin consumption.

Bakery planned

An Indiana bakery/deli is expanding into Fort Wayne and will take over the former Big Apple Bagels location on Illinois Road.

Rise’n Roll Bakery & Deli will offer baked goods, doughnuts, nut crunches, meats, cheeses, jams and jellies, gluten-free products and more. They will also offer breakfast and lunch featuring subs, wraps, salads and soups.

“We have considered other franchising opportunities in the past several years,” owners Bill and Gayle Reiman said in a statement, “but only Rise’n Roll offered the combination of outstanding quality products produced in the heart of northern Indiana’s Amish countryside, delivered with exceptional customer service. We are confident that this is a recipe for success that we have put our hearts into.”

This store is scheduled to open late this year.

Bandidos changes

Bandidos owner Jimmie Schindler II said he was going to make some changes when he told me about moving the Northcrest restaurant to Glenbrook Commons.

In a written statement, he said, “New concept. 20 draft beers. Fresh squeezed margaritas. Tortillas from scratch. No microwaves. No freezers. No canned foods. Hand-cut produce. Hand-shredded cheese. Open concept. Everything from the hot sauce on the table to the jalapeño rings on the nachos will be made from scratch. The customer dictates the pace of the visit.”

Also changing? The name. The new restaurant at 4122 Lima Road will be called Taqueria B.

The project is slated to be finished in October.

Eating for a cause

Das Schnitzelhaus owner Cornell Taubert will be donating $2 for each guest check this week to neurofibromatosis, as part of a local fundraiser for the disease. The German restaurant at 1522 W. Main St. will also donate gift certificates to the Great Steps 4 NF walk, which will be Sept. 13.

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.

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