It's been nearly four years since Chad and Keli Hankee opened Trubble Brewing on Broadway.
In that time, the couple have taken the former Chappell's space from a vacant spot to a budding franchise. Or, should we say brewing franchise?
This year, Trubble was a part of the opening of Promenade Park, with its Trubble Riverside Café & Tap. It followed up that with the announcement of Trubble Catering, which is a part of the Compass Pavilion at the park.
“We have a lot to be thankful for,” Chad Hankee says.
The Hankees – and the team at Trubble Brewing – will celebrate the brewery's fourth anniversary the week of Nov. 27.
“We love it that Fort Wayne has become such a vibrant city, and that we are able to add to the growing list of things to do,” Hankee says. “This celebration is going to be a great way for families and friends to reconnect over the holiday.”
Among anniversary week activities are the release of Trubble's anniversary beer. The raspberry oatmeal stout will be tapped at 11 a.m. Nov. 27 for mug club members and available to the public at 4 p.m.
On Nov. 29, there will be a Black Friday brunch beginning at 11 a.m. at the Broadway location. Buffalo Nichols, a blues/country musician from Milwaukee, and Fort Wayne folk/indie band Middle Names will offer live entertainment in the evening, beginning at 8 p.m.
Events on Nov. 30 include Saturday brunch and the tapping of a second anniversary brew – a raspberry oatmeal stout with chipotle peppers.
The weekend will conclude with Sunday brunch Dec. 1. The menu will be based on holiday favorites, and diners can expect dishes such as cinnamon rolls, cranberry mimosas and a sausage, egg and cranberry relish biscuit.
Trubble opened the night before Thanksgiving in 2015 – the busiest bar night of the year.
When the restaurant at 301 W. Jefferson Blvd. rebranded itself as Copper Spoon, the team wanted to be known for their food and cocktail program.
Two events this season are highlighting both, beginning with a unique chef swap program by Visit Hamilton County and Visit Fort Wayne.
Over the course of two weekends, Copper Spoon executive chef Aaron Butts and Indianapolis-area chef Toby Miles of Rail Restaurant & Bar will combine in the kitchen to prepare brunch.
On Sunday, Butts will join Miles at Rail, which is north of Indianapolis in Westfield. On Nov. 24, Miles will take over the kitchen and work with Butts at Copper Spoon.
“These are the type of events that really showcase Indiana's rich culinary scene,” Butts says.
The menus at each brunch will highlight Indiana fare and locally sourced produce. The menu will offer several dishes between $12 to $25.
“Both restaurants are typically closed on Sundays, but opening their doors for these events,” says Jessa Campbell, marketing and communications coordinator of Visit Fort Wayne.
Copper Spoon will be open 10 a.m. to 2 p.m. Nov. 24.
Miracle, a national holiday pop-up bar, will visit Copper Spoon on Nov. 27.
As part of the visit, Copper Spoon will become “Miracle on Jefferson,” serving holiday-inspired drinks such as the Christmapolitan, which includes vodka, elderflower and spiced cranberry sauce. The SanTaRex will be made with rye whiskey, spiced apple cider concentrate and baked apple bitters, among other ingredients.
Locations around the country will also be selling holiday mugs featured on the signature cocktail menu with 10% of all sales donated to Action Against Hunger.
The drinks will be available through Dec. 25.
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• Three Rivers Distilling Co., 224 E. Wallace St., will be celebrating its fall/winter menu with a launch party from 4 to 9 p.m. today.
• Zinnia's Bakehouse, 236 E. Wayne St., will have a Winter Open House from 8 a.m. to noon Saturday. Visitors will be able to sample breads, pies, cookies and other baked goods, as well as place holiday orders.
• The Dunkin Donuts location in the Allen County Public Library has closed.
• The Taste of St. Nicholas Bake Sale will be 9 a.m. to noon Nov. 23. Traditional baked goods will be for sale at St. Nicholas Orthodox Church, 3535 Crescent Ave.
• Waynedale Bakery, 2610 Lower Huntington Road, is having a fall sale this week, with many baked goods discounted 50%.
The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email firstname.lastname@example.org or call 461-8304 at least two weeks before event or desired publication.