Jonah's Market gives customers access to a savory universe of top-quality seafood, steaks, ready-made meals, specialty groceries, and much more. Snatch up delicacies such as fresh Chilean sea bass ($24.99/lb.) or herbed steamed shrimp ($22.99/lb.) without worrying about checked-bag fees associated with importing each succulent scallop and jet-lagged lobster. At-home gourmands can also explore the bounty of the surf's natural enemy, turf, with protein treats such as hand-cut filet mignon ($27.99/lb.), which can be found among an array of steaks, chops, roasts, and ribs. Those looking to suppress midday appetite riots can opt to order from Jonah's takeout lunch menu. The midday lineup is divided into sandwiches, such as the crab-cake-laden Crabby Patty ($8.95), or salads such as The Jonah, which sports a mélange of cranberries, mandarin oranges, balsamic vinaigrette, and a choice of grilled shrimp, chicken, or salmon ($8.95). A variety of frozen, hard-to-find specialty meats are also available, providing a number of succulent gift ideas for the carnivore that has everything.
A car comes to life with a blanket of animatronic fish. An engineer pours a computer casing from liquid resin. Pedal-powered creations fly across a stretch of asphalt. Rather than let the processes of invention and tinkering stay confined to basements and workshops, the annual Fort Wayne Regional Maker Faire, powered by TekVenture, thrusts them into Headwaters Park for a family-friendly outdoor event. Up to 100 "makers"—artists, scientists, and tinkerers who invent, experiment, and create—showcase their crafts through live demonstrations and hands-on interactive experiences. These displays cover the spectrum of technology, using materials ranging from wood and fabric to electronics. Beyond the exhibits, the annual event features engineering challenges, live sets from local musicians, and stunt-filled BMX demonstrations. Locally produced food is also available for purchase.
The knowledgeable winemakers at Hops & Harvest delight in teaching customers how to transmute grapes in varietals such as chardonnay and pinot noir into nuanced wines. Hops & Harvest stocks the tools and resources that beginning and veteran home-brewers need to concoct fresh, delicious organic wines from the comforts of their homes as well as the hops and malts needed to bottle, keg, and barrel homemade brews. Live displays, samples, and classes keep the spacious store abuzz. Most wines and beers can be made indoors at any time of year, eliminating the final reason to leave the house during January.
Nestled along the historic Old National Road, J&J Winery immerses visitors in the charming ambiance of a bucolic countryside estate, plying them with feasts of tasty Italian fare and mouth-watering homemade wines. Inside or on the deck, guests sample the winery's own crisp chardonnays or fruity cabernets over cheese plates, pulled-pork sandwiches, and portobello-and-gouda pizzas plucked from under the nose of a fire-breathing brick oven. Big Dawg Brew Haus, located on J&J's property, joins the winery in sharing the fruits of its labor, which include such brews as Saxy Blonde pale ale and Grandma's imperial oatmeal stout. In addition to regaling guests with tasty pours of beer and vino and delectable Italian feasts, J&J Winery hosts weddings and serenades crowds with live blues, folk, jazz, and whale sounds.
Taste Creative Cuisine entertains eardrums and taste buds at the same time by presenting a menu full of contemporary twists on classic Southern cooking and regular sets of live jazz. Like carving a family chicken dinner with a laser-knife, the food roster modernizes mainstays of country-style dining. Fried chicken rests atop sweet-potato waffles, creamy aioli garnishes Cajun catfish sandwiches, and artichoke butter sauce adds flavor to cornmeal-breaded walleye pike. Handcrafted cocktails complement the Louisiana-fusion fare, as muted jazz trumpets, wailing saxophones, and standup comics keep audiences dancing and laughing into the night.
Some partnerships—Fred and Ginger, Holmes and Watson, Rocky and Bullwinkle—seem predestined for greatness. Such was the case with Jeff and Jill Van Horne. Jeff, a wine collector, married his talents with Jill's gourmet cooking to create The Wine Loft, where their chemistry translates into delicious food and drink pairings. Stepping inside is akin to joining one of their dinner parties, with fellow guests lounging on sofas throughout the space and ordering cocktails or beer from the full bar.
Of course, the starring libation is wine. The cellar below the restaurant can store close to 2,000 bottles at a steady 58 degrees. More than 200 wines arrive at tables by the bottle, and 75 can be poured by the glass, complementing a variety of small plates and entrees. If you aren't sure what libation would best bring out the flavor of your lamb lollipops, servers gladly assist—or, you could attend one of The Wine Loft's wine education classes. These meet monthly to cover topics such as matching wine with chocolate or observing proper wine etiquette, which dictates that whomever uncorks the bottle must plant the cork and raise the resultant tree.