On our plates: Pesek focuses on Mishawaka, how Dippin' Dots are made, more
George and Tammy Pesek are closing the cafe that started their northern Indiana food businesses.
Corndance Cafe and the public part of Evil Czech in Culver will both close, the couple recently announced. The restaurant will close Sept. 26 and the bar part of the brewery Sept. 27, according to previous Flavor 574 reporting.
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“Nuts,” he said of the pace. “Bittersweet to have huge success up north prompt me to close down south.”
Next month, Journeyman Distillery is expected to open a full-service restaurant, Staymaker.
The Three Oaks, Mich., distillery doesn’t have a date set, but expects it will be in October, according to a recent newsletter.
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The expansion includes new food offerings, a renovated event space upstairs and a tasting room that can accommodate up to 500 people, according to the newsletter. The dining room will have a view of the second production facility and guests will be able to see distillers at work.
Add one vat of steaming cold liquid nitrogen and liquid ice cream mixture to make Dippin’ Dots.
It was all part of ETHOS Science Center’s “Science of Mixology” event last week, a fundraiser showing folks some of the center’s projects and giving people a chance to try mixed creations from McCarthy’s.
Part of the night was a live demonstration of how Dippin’ Dots were made by Bayer scientists.