Equipped with an array of raw and recipe-ready selections, Jamison Specialty Meats sates carnivorous cravings with fresh cuts alongside succulent homemade sausages, bacon, and pork chops. Furnish family appetites or cover domestic manholes with the all-natural Amish chicken ($1.79 per pound) or freshly ground grill-fillers such as the succulent ground chuck ($3.29 per pound). Meanwhile, hosts seeking protein party favors can satisfy guests with the deluxe sandwich trays ($29.99–$59.99), each populated with tasty Boar's Head deli meats and cheeses (all per-pound prices may vary slightly).
Gary Chappell knows his fish and meat. When he wasn't busy selling the freshest catches at his fish market, he was gaining the culinary expertise that helped turn Chappell's Coral Grill into the beloved destination it is today from its establishment in 1986. Now, more than two decades later, Gary works closely with executive chef Bryan Adams to cultivate the restaurant's menu of made-to-order fish, hand-cut steaks, hormone-free chicken dishes and Cajun-inspired entrees made with fresh herbs and vegetables. Guests linger in booths over lunches of crab-cake sandwiches and New England clam chowder, or sip lemon-drop cocktails with dinners of seared tuna, stuffed chicken breasts, pork chops, and bourbon-glazed rib eye. Not content with simply presenting unforgettable food, the restaurant's culinary team also presides over an extensive wine list that highlights selections from their more than 50 vintages and styles.
Pio Market II owner Neal Butler began work at the market while he was still in high school. In 1981, he purchased the business, making the expert slicing and trimming of fresh meats his primary occupation. Butler also finds time to converse with his patrons, as evidenced by FortWayne.com's photographic exploration of the historic meat market. The photos also reveal a charmingly antique aesthetic created by signs, bottles, and vintage touch-screens salvaged from the market's opening in the 1920s.
Kevin Day is certified in the Gonstead method of chiropractic care. In line with the Gonstead method, Day pays close attention to how misalignment in one area of the skeleton creates compensating patterns in other areas. Instead of whipping the whole skeleton into shape only to watch it wilt back into a cursive "f", he adjusts joints one by one until the body arrives at a natural rectitude.
The chiropractic doctor treats the sprightly bones of youth and the stooped spines of age, having completed certification in both pediatric and geriatric care. He works with athletes to iron out mechanical kinks, and helps multiple sclerosis patients walk without the support of a cane.