Hamilton closes, new concept coming
After just more than a year in business, Hamilton Public House announced that it has closed.
The baseball-themed bar and restaurant concept opened last summer on North Clinton Street in the former Bar 145 property. Owned by local businessman Bill Bean, Hamilton Public House served dishes such as wings, burgers and fried appetizers with an upscale twist.
According to a Facebook post, “the owner has decided to start a new restaurant concept at this location.”
“Thank you to the community who embraced us so kindly,” says the post signed by Jen Walters, general manager. “You made our brief time here so very meaningful and memorable. We truly appreciate your loyal patronage and support.”
In recent years, Bean has purchased a number of restaurant properties, remodeling the spaces and opening new concepts. Among them are Park Place on Main, which is downtown, and Bill’s Smokehouse in the Ramada Plaza and Conference Center at Washington Center and Coldwater roads.
He’s also been working on the former Bill’s Bistro at 1802 Spy Run Ave., with plans to turn it into Pub 1802, and has plans for the former Flanagan’s on Getz Road.
There is no word on what the plan is for Hamilton Public House. Bean and restaurant management did not respond to messages seeking comment.
Taste of France
As part of its Classical Cuisine class, hospitality administration students at Ivy Tech Community College’s Fort Wayne campus will create and serve French cuisine to the public.
Students write the menu and cook the meals, and they will follow the principles and techniques of renowned French chef Auguste Escoffier.
There will be five dinners this semester : Sept. 6, 13, 20 and 27 and Oct. 4 : in the Hospitality Room on the Coliseum Campus, 3800 N. Anthony Blvd. Reservations are available at 6, 6:15 and 6:30 p.m.
To make reservations, which are required at least 24 hours before the dinner, call 480-2002. Dinners are 5 a glass and $15 a bottle.
The school’s student-run bakery at Kelty’s Kafé will be open from 9 a.m. to 12:30 p.m. Wednesdays from Sept. 5 to Oct. 10. Offerings include cinnamon rolls, cookies, muffins, bread, yogurt cups and coffee from Old Crown Coffee Roasters.
Ivy Tech Community College has also announced its lineup of personal enrichment classes for the fall.
IvyLiving will bring back popular topics including canning, wine tasting, novice cooking instruction and Thanksgiving baking classes, among others.
To learn more and sign up for classes, go to IvyTech.edu/fortwayne/living.
Food-related classes include:
• That’s My Jam: Canning and Food Preservation, 6 to 9 p.m. Sept. 27. The cost is $75; register by Sept. 20.
• Wine Tasting and Pairing, led by WineTime owner Jeff Armstrong, 5:30 to 7:30 p.m. Sept. 27 and Oct. 4. Cost is $125; register by Sept. 20.
• Ethnic Food in the Fort, 6 to 7:30 p.m. Oct. 3, 10, 17, and 24. This class will meet at four local ethnic restaurants to share a meal and discuss that country’s culture and cuisine facilitated by an Ivy Tech sociology instructor. Class will focus on Ethiopian, Burmese, El Salvadoran and Middle Eastern food. Course fees include dinner costs. The cost is $150; register by Sept. 26.
• How to Boil Water, led by Ivy Tech Fort Wayne chef Alishia Iddings, 5:30 to 8:30 p.m. Oct. 11 and 18.The class will help novice cooks learn basic skills such as knife techniques, kitchen and food safety and key cooking methods to create meals at home. The cost is $125; register by Oct. 4.
• Pasta Making, 6 to 9 p.m. Nov. 10. The cost is $65; register by Nov. 3.
• Thanksgiving Baking, led by local pastry chef Amanda Parkinson, 6 to 9 p.m. Nov. 20. The cost is $65; register by Nov. 13.
• Holiday Cookies with the Littles, 10 a.m. to 1 p.m. Dec. 15. The cost is $65; register by Dec. 8.
Just in time for college football and tailgating season, LongHorn Steakhouse will open its Grill Us Hotline on Labor Day, one of the nation’s busiest grilling holidays. Callers can get grilling advice and tailgating tips from one of LongHorn’s experts by calling 1-855-544-7455 from 10 a.m. to 4 p.m. Monday.
You can also chat live with an expert on Facebook, Twitter and Instagram through Labor Day by using #LHGrillMaster in your post.
The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email email@example.com or call 461-8304.