Going Out

Recipes

Phoenix's Grecian Hummus

Serves 4

1 can garbanzo beans
4 tablespoons garlic, minced
5 ounces lemon juice
4 ounces tahini
1 1/3 cups extra virgin olive oil
2 ounces hot water
6 dashes Tabasco sauce
1 teaspoon ground cumin
4 teaspoons kosher salt
1 pinch white pepper

A Taste

No ashes at the Phoenix

It's all fresh and fun

By Connie Haas Zuber

Phoenix is definitely rising on Broadway downtown, with Sunday brunch and a week's worth of music and delicious food.

Recipes

Bourbon Street's Gumbo

Serves 8

1 large chicken breast
1 tablespoon butter, clarified
²⁄³ cup onion, diced small
¹⁄³ cup green pepper, diced small
¹⁄³ cup celery, diced small
¹⁄³ cup red pepper, diced small
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon granulated garlic
½ teaspoon ground cayenne pepper
1½ cups chicken stock
5 ounces Andouille sausage, precooked, sliced ¹⁄8-inch thick
½ teaspoon minced garlic
1 sprig fresh thyme
4 teaspoons Crystal hot sauce
1¼ cups roux

A Taste

Romantic hideaway

With Bourbon Street magic

By Connie Haas Zuber

Romance and adventure mingle deliciously in every visit to Bourbon Street Hideaway, Fort Wayne's convincingly Cajun destination on The Landing.

Recipes

Red Rok's Old fashioned

Serves 1

1 slice orange
1 marachino cherry
1 sugar cube
Dash bitters
Bourbon
Soda water
Cubed ice

A Taste

BBQ, bourbon and more

Red Rok takes barbecue upscale

By Bonnie Blackburn

The requisite hay bales compete with an otherwise sophisticated decor and some very fine rubs and sauces at Red Rok BBQ and Bourbon Saloon on The Landing, where the flavors are as haunting as the smoky scents that waft across nearby blocks.

Recipes

Mad Anthony's Scotch Eggs

Serves 2-4 as appetizer 

2 hard-boiled eggs
2 uncooked sausage patties, your choice of style
Panko bread crumbs
Vegetable oil for deep frying

A Taste

Twisting traditions merrily

at Mad Anthony Brewing Company

By Connie Haas Zuber

Mad Anthony's Brewing Company takes classic pub food to a new level with delicious twist after delicious twist, and the holiday season is a great time to enjoy our original brew pub.

Recipes

Chappell's Shellfish mix

Serves 2

12 Prince Edward Island mussels
8 shrimp
8 sea scallops
2 teaspoons butter
1 teaspoon olive oil
1½ teaspooons fresh minced garlic
1 cup diced Italian tomatoes
3 tablespoons chiffonaded fresh basil 
¼ cup white wine
kosher salt to taste
cracked black pepper to taste

A Taste

Seafood and martinis

and All That Jazz make Chappell's an inviting space

By Bonnie Blackburn

Live jazz, dance floor and upgraded cocktails are all brand new at Chappell's Coral Grill and All That Jazz on West Jefferson.

A Taste

Tamarind dreams

Ichiban brings a new Asian fusion to the Fort

By Bonnie Blackburn

The humble tamarind spices things up at Ichiban Asian Fusion, where the flavors of Malaysia debut in Fort Wayne.

Recipes

Lavender Poundcake from Sweet Violets

Serves 12-16

1 cup buttermilk
¼ teaspoon baking soda
3 cups sugar
1 cup shortening
6 eggs
½ teaspoon salt
1 teaspoon lemon or almond extract
2 tablespoons finely chopped lavender blossoms
3 cups flour

A Taste

Umm, yummy!

Scones and comfort at Sweet Violets

By Connie Haas Zuber

Her grandmother smiles down on Sweet Violets, the tea house that Debbie Woodroof has made her own.

Recipes

Shigs in Pit's Tangy Barbecue Sauce

4 cups white vinegar
2 cups ketchup
¼ cup kosher salt
2 cups white sugar
1½ tablespoons granulated garlic
¼ cup Worcestershire sauce

A Taste

Pit scores a hit

Shigs in Pit serves up award-winning barbecue

By Bonnie Blackburn

The food makes everyone happy at Shigs in Pit, where grand champion barbecue masters are in charge of the kitchen.