Food Belt

<p><b>I must confess, my quality of life is directly proportional to the availability of croissants. And unfortunately, the croissant scene here in South Bend, until now, has been lacking.</b></p><p><b>Read the article...

<p><b>On the corner of Fifth and Main sits a casual Tex-Mex joint called Anemel Torteria, led by chef James Galbraith. An exceptional restaurant in an unassuming place. It’s well worth the drive</b></p><p><b>Read the...

<p><b>Moonlighter is a new concept—not simply The Early Bird Eatery with extended hours. It’s a different chef, a different menu, and a different cocktail program. And still, for fans of The Early Bird Eatery, the...

<p><b>Last month I hosted Kath’s Dinner Club, a four-week dinner series at South Bend restaurants. These dinners confirmed my belief that there’s something special about eating together.</b></p><p><b>Read the article on...

<p>This time of year at Crooked Ewe Brewery, the twenty-some stools outside often stand empty under the glow of heaters. Tonight, I’m the only one out here. Understandably so I think. We don’t often consider the option...

<p>I must admit, The Huldra latte is quite tempting. And appropriately so, considering it is named after a seductive forest spirit in Norse mythology, a long-haired blonde maiden who offers reward to those who please...

<p>At a recent dinner at Farrand Hall, Roselily chef Eamonn McParland featured the freshest selections from Butternut Farms just a few miles away—a collaboration between chef, farmer, and the weather.</p><p>Read the...

<p>Flush with the first glass of wine, we were feeling conversational. “Do you think,” began my companion, “that somewhere in France, right now, there’s a little brasserie where the staff was similarly hoping to spruce...

<p>When Lauren speaks about cheese, the world fades away, her eyes widen, and her words pick up tempo. I found myself staring down at my plate wondering if I could love anything as much as Lauren loves cheese.<br/>Read...

<p>Growing up, Vogue introduced Mandy to an artistic sensibility that inspires her work as a pastry chef today.</p><p>Read the article on Food Belt</p><p>Food Belt is a project by Kath of Keur Design Studio that shares...

<p>Three months into the pandemic, Phil Beattie was summoned back to the kitchen at Four Winds Casino. On a typical day, he could make the drive in his sleep, but this time his heart pounded out of his chest and hands...

<p>When Roselily opened in the fall of 2020, Eamonn’s vision of offering a chef’s tasting came into view, however, very few people were familiar with the concept. “I finally had the nerve to do it during the pandemic...

<p>Inside Dainty Maid Food Hall sits Chef Alain Helfrich’s newest concept, The Breakfast Club, questioning our midwestern American understanding of the meal and inviting us to cross dividing lines to experience the...

<p>Seth and Rachel Parker purchased twelve acres just outside of South Bend with ambitious plans of starting a vegetable farm. Here is a small window into a day in the life of these first-year farmers.</p><p>Read the...

<p>In this episode, Kath tells the story of two South Bend businesses, Bantam Chicken & Seafood and The Ragamuffin Bakery, that opened during the spring of 2020 when lockdowns due to the pandemic were in full...