Flavors of Fort Wayne, Indiana
Chefs and mixologists from some of Fort Wayne's eateries have submitted some fun ways to enjoy Fort Wayne's favorite restaurants at home. Celebrate our city's culinary scene by trying your hand at these delicious dishes.
From the Kitchen of Tolon
- 2 oz. Starlight Rock n Rye
- .5 oz Simple Syrup (1:1 ratio sugar & water)
- 7 dashes 18.21 Prohibition Aromatic Bitters
- Stir all ingredients in Yari glass (or cocktail tin) with ice.
- Strain into rocks glass.
- Serve with large ice cube & garnish with expressed orange peel.
From the Kitchen of: DeBrand Fine Chocolates
- 8 oz DeBrand Vanilla Ice Cream
- 2 Tbsp DeBrand Topping (Choose your favorite: Creamy Caramel, Milk Chocolate, Dark Chocolate, Tart Raspberry, Peanut Butter)
- 4-6 oz Almonds or Pecans
- Select your favorite dish and scoop up the ice cream.
- Choose one or more of your favorite DeBrand toppings and add to ice cream.
- Garnish with fresh Almonds or Pecans
Order ingredients online at DeBrand.com
From the Kitchen of: The Oyster Bar
- 2 Cups Orange Juice
- 1 Cup Heavy Cream
- ½ Cup Honey
- 1 Tbsp Shallots
- ½ Tbsp Garlic
- 1 Tbsp White Pepper
- ½ Tbsp Salt
- ½ Stick Butter – Room Temperature
- Whisk all ingredients except butter.
- Bring to a boil, then simmer and reduce to half.
- Mount with the half stick of butter.
- Served over our Walnut Crusted Walleye.
From the Kitchen of: Próximo
- 24 pieces of Bacon
- 1 oz. Brown Sugar
- 1 tsp. Cracked Black Pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Toss the bacon & brown sugar in a bowl until mixed.
- Lay each piece of bacon on a parchment lined sheet pan (in single layers). Sprinkle the excess brown sugar from the bowl onto the slices of bacon.
- Place the sheet pan in the oven for 12 minutes.
- Remove the pan and flip the slices of bacon and place back into the oven for another 8 minutes. The bacon is finished once the sugar is caramelized and the bacon is crisp.
- Once finished, remove from the oven and transfer onto a rack to cool. While the bacon is still hot, sprinkle the cracked black pepper on top of the bacon.
Note: Do not refrigerate or the bacon will become soggy.
From the kitchen of the Hoppy Gnome
- Jam Jar Syrup; Lemon Juice; Egg Whites
- Lavender Bitters
- Tequila or Vodka
- Take 2 oz. of Jam Jar Syrup
- Add .5 Lemon Juice
- Add 1 oz. Egg White (dry shake w/ whisk)
- Add 3 Dashes of Lavender Bitters
- Add 1.25 oz. of Tequila or Vodka
- Shake w/ Ice – Strain. *Garnish with Jalapeno and Mint Insert
From the kitchen of the Hoppy Gnome
- 8 oz. Poblano Peppers
- 6-8 oz. Reb Bell Pepper
- 6 oz. Yellow Onion
- 1.5 Tbs. Chef Salt
- 1 tsp. Oil Vegetable
- 2 Tbs. Garlic (minced)
- 3 each Jalapeño
- 1/2 bunch Cilantro
- 1 tsp. Chef Salt
- 3 oz. Garlic Peeled
- 1/2 cup Vegetable Oil
- 1 Ribeye or Strip Steak - Cubed/Shaved
- Package of Flour or Corn Tortillas
- In a pot, boil the garlic and jalapeños until tender
- Remove from liquid and cool completely, then remove jalapeño seeds
- In the blender, add the jalapeños, garlic, chef salt, and cilantro and blend
- Slowly add vegetable oil and blend until fully incorporated and smooth
- Vegetables must be cool for the sauce to work
- Julienne onions, peppers, and poblanos
- Toss all ingredients in a large mixing bowl
- Put on sheet trays and bake 350°F for 10 minutes
- Place in cooler until fully cooked, then store
Assembling the Tacos
- Warm flour or corn tortillas on a flattop grill till warm.
- Cook the steak to your preferred temperature, and place in the middle of the tortilla.
- Place a large spoonful of the Rajitas Mix on top of the steak.
- Drizzle the Jalapeño Mojo to finish.
From the kitchen of Eddie Merlot's
Sweet Potato Base
- 1 1/2 lbs. Sweet Potatoes - washed, peeled, 1" diced
- 2 1/2 Tbsp. Brown Sugar
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 1/3 cup Maple Syrup
- 2 1/2 oz. Unsalted Butter
- 1/4 cup All Purpose Flour
- 1/2 cup Brown Sugar
- 1 1/5 oz. Unsalted Butter - cold and cubed
- 1/2 cup Pecans - whole
- Add about one-inch of water to a pot fitted with a steamer basket or a metal strainer.
- Place your potatoes in the steamer basket and cover them.
- Turn burner to high. When steam starts to escape from the lid, reduce heat to medium, about ten minutes. Steam until potatoes are fork tender, about 30 minutes. Do not let potatoes get mushy.
- Transfer potatoes to a mixing bowl.
- From your base ingredients, add brown sugar, salt, pepper, maple syrup and unsalted butter to mixing bowl. Using rubber spatula, combine with potatoes thoroughly.
- Transfer potato mixture to an 8x8 baking dish. Preheat your oven to 500° F, and start on topping.
- Pulse pecans to pieces in food processor, then transfer into a mixing bowl.
- Add flour, brown sugar, and butter to food processor and pulse until thoroughly mixed.
- In mixing bowl topping mixture with the pecan pieces. Mix thoroughly, then transfer to sheet tray.
- Chill in refrigerator until butter is cold. Once cold, break into 1/2" pieces.
- Evenly place pecan crumb topping atop casserole and level off.
- Place in the preheated oven for 8-10 minutes until edges are bubbling and topping is browned.
From the Kitchen of Eddie Merlot's
Southern Comfort BBQ Sauce
- 3/4 Tbs. Soy sauce
- 3/4 Tbs. Worcestershire sauce
- 1/4 Tbs. Allspice
- 1 tsp. Blackening spice
- 1/3 Cup Barbecue sauce
- 2 Tbs. Lemon juice
- 1/4 tsp. Liquid smoke
- 3 Tbs. Brown sugar
- 3 Tbs. Ketchup
- 1 1/2 Tbs. Southern Comfort
- 4 Pieces Shrimp, Jumbo Raw (Peeled and Deveined)
- 4 Slices Bacon, Thin slices
- 1/4 Tbs. Parsley, Finely Chopped
- Preheat oven to 500°F
- Into a sauce pot over low heat, add soy sauce, Worcestershire sauce, Allspice, blackening seasoning, BBQ sauce, lemon juice, liquid smoke, brown sugar, and ketchup.
- Bring to a low simmer. Simmer for 20 minutes. Whisk periodically.
- Remove from heat and prepare shrimp.
- Wrap each piece of shrimp with a slice of bacon.
- Place shrimp onto a hot grill.
- Grill each side for 4 to 5 minutes until bacon is crisp. Do not char.
- Place shrimp in pie pan and ladle the BBQ sauce over top of shrimp.
- Place in a 500°F oven and broil approximately 2-3 minutes.
- Remove from oven and put shrimp on serving plate. Skewer shrimp through the center.
- Garnish with chopped parsley.
From the Kitchen of Solbird Kitchen & Tap
- 1 Tbs. olive oil
- 1 cup diced yellow onions
- 1 1/2 cups chopped red skinned potatoes diced
- 3 carrots peeled and diced
- 1-2 stalks celery diced
- 1 1/2 Tbs. tomato paste
- 6 oz tomato sauce
- 1/2 tsp. cumin or to taste
- 2 quarts chicken stock
- Kosher salt to taste
- 2 lbs ground beef
- 1 lbs ground pork
- 1/2 cup chopped fresh mint
- 2 garlic cloves, peeled and minced
- 2 1/4 tsp kosher salt
- 1 tsp cracked black pepper
- 1/2 cup uncooked long grain rice
- 1 avocado sliced
- 1 thinly sliced serrano chile
- 1 very thinly sliced habanero chile (use sparingly)
- sliced lime
- Combine the meatball ingredients. Do not over work.
- Roll into balls approximately 1 1/2 inch in diameter. Set aside and start on broth.
- Heat pot to medium, add olive oil. Add onions, potatoes, carrots, celery. Sauté until tender.
- Add tomato paste. Tomato sauce, cumin and chicken stock and salt to taste.
- Adjust heat and bring to a low simmer.
- Add meatballs. Adjust temp as needed to maintain a low simmer.
- Do not stir, allow to simmer untouched for 20 minutes, or until meatballs are done and inside, the rice is cooked.
- Test for seasoning and adjust as needed.
- Put meatballs and broth in serving bowls.
- Garnish each bowl with the toppings. (Don’t skip these, as they add depth and contrast. They really make the soup what it is.)
From the Kitchen of 3 Rivers Natural Grocery
- 3 yellow Yellow Onions, chopped
- 1/2 cup Green Bell Pepper
- 1/2 cup Red Bell Pepper
- 2 Tbs. Sunflower Oil
- 2 Tbs. Cumin Seed
- 1/2 Tbs. Ground Basil
- 2 Tbs. Chili Powder
- 1 1/4 cups Jain's Salsa (made in-store)
- 4 cups Vegetable Stock
- 1 can (14.5 oz) Diced Tomatoes
- 1 can (28 oz) Black Beans
- 1 cup Zucchini and/or Summer Squash
- 9 oz frozen Yellow Corn, thawed
- Sauté onions and peppers in oil. Add spices and sauté for 30 seconds.
- Add tomatoes, vegetable stock, beans, and salsa. Simmer for 25 minutes.
- Add squash and corn and simmer until tender, about 30 minutes.