Just in time for its fourth anniversary, Journeyman Distillery opened its new restaurant, Staymaker.
The new restaurant offers a full menu including pizza, mussels and more, according to a news release from Journeyman. This goes beyond the smaller soup/salad/sandwich offerings on Journeyman’s menu.
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“Each of our dishes has been constructed with the distillery in mind,” head chef Luke Caenepeel said in the news release. “Just like our spirits, the food is small-batch and artisanal.”
The restaurant seats 125 people with views of the new production facilities.
Staymaker’s name comes from the building’s history, formerly Featherbone Factory. The space was used to make corsets and “staymakers” were the ones who made the garments.
Between Tuesday, Oct. 6 and Wednesday, Oct. 7, volunteers got their hands dirty for Seed to Feed’s annual potato harvest.
With the volunteer help, Seed to Feed harvested 15,300 pounds of spuds from a Goshen field, according to previous Flavor 574 reporting.
Now that the potatoes are gathered, volunteers are still needed during the next two weeks to clean and store the spuds at Church Community Services. All ages are welcome to help.
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Those interested in volunteering can email volunteer coordinator Gwen at email@example.com or call 574-295-3673 ext. 112.
We’ll admit: greasy, leftover pizza at 2 a.m. while finishing a term paper probably wasn’t the wisest choice, but most college grads were there at one point or another.
The five-course dinner highlights college dorm favorites with a gourmet boost and a beer pairing selected by brewmaster Simon O’Keeffe, according to previous reporting.
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It’s $45 per person for the dinner, or $40 for members of the brewery’s mug club. To make a reservation, call 574-855-3070 or drop by the restaurant. Space is limited.