The Times from Munster, Indiana on October 9, 2010 · 115
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The Times from Munster, Indiana · 115

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Munster, Indiana
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Saturday, October 9, 2010
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115
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j ONE-TANK TRIP: SOUTH BEND PAGE E4 SATURDAY, OCTOBER 9. 2010 RO THE TIMES From blacksmith shoo to M success in the auto industry 11. , --T ; . V-v :N:"irN r V - : ;K i A y . y ll '" ' VOv. I One-of-a-kind historical masterpieces can be jr. 1 "iOVs Jf "" . w. ti,' Z5 viewed, including the Barouche carriage that y ' - x I if , transported President Abraham Lincoln to the- y l W s.- 1 , Forl Theater the night he was assassinated. In ' ss' I ' the permanent exhibit -Studebaker's National,! ' . "4Si5SSS' tggj-jjgf0 : Treasures: The Original Collection. , BY CARRIE STEINWEG Times Correspondent For admirers of automobiles and history, the Studebaker National Museum in South Bend offers a hefty dose of both. With about 120 vehicles in the museum's collection dating back over a century, you'll find examples of everything from horse-drawn wagons and military vehicles to sleek hix-urycars. The Studebaker Brothers Manufacturing Company began as a blacksmith shop in 1852, where two brothers also started making wagons. In 1902, the company introduced its first automobile, an electric coupe with a 48 -volt Westinghouse motor. A total of 1,841 were made between 1902 and 1912. In 1904, the first gas-powered vehicle was produced. You'll find the oldest surviving gas powered Studebaker on display in the museum, a 1904 Model C that sold for $1,600 new. There's also a 1911 Electric Coupe that was $1,850 new. On the other end of the spectrum, you'll find a four-passenger 1905 DINING GUIDE Studebaker sleigh that sold for $168 at the Studebaker Repository on Michigan Avenue in Chicago. Even as automobiles were produced, the company continued producing horse-drawn vehicles. It wasn't until 1920 that horse -drawn production ceased and the automobile plant that had been operating in Detroit relocated to South Bend. The three-level museum houses several of both the horse- and motor-driven varieties with explanatory placards in chronological sections. The main level has four exhibit areas that cover the Studebaker family's arrival from Germany in 1736, the wagon era from 1868 to 1900, the Presidential Carriage Collection, the "From Horses to Horsepower" exhibit (1900 to 1920) and the Erskine Years from 1921 to 1933. ' A replica of the H & C Blacksmith Shop (named for brothers Henry and Clement) follows the 1835 wagon on display built by the brother's father, John, when the family relocated from Pennsylvania to Ohio. In many areas of the museum, the contrast between what was available to middle class Miller Bakery Cafe will be missed by area foodies T egion food fans were shocked to hear of the closing of the acclaimed Miller XNBakery Cafe in Gary. Through the years, owner Gary Sanders drew diners from the area and neighboring states with his innovative and creative menu. Sanders operated the destination restaurant for 21 years in Gary's quaint Miller area. In an e-mail statement sent earlier this week, Sanders said he was saddened to close the eatery. He said "rising food costs due to fuel prices" made the cost of doing business skyrocket to a "place that demands a volume that Miller Beach is unable to attract." He said he looks forward to other "exciting opportunities" that he and his wife Nicole Blssonnette, owner of Bistro 157 in Valparaiso, plan to develop. "I hope to realize many culinary projects we've discussed," he said. "It was a privilege to come of age as a chef here in Miller and partnering with this community taught me many things about what it means to serve. Many chefs came up through the school of hard knocks in the MBC kitchen and I wish them all well as they continue to enrich the culinary community of the region," he said. "I really am eternally grateful to those who have graced our tables (Martha Stewart!!! Peter Jennings!! !), supported our causes and have made Miller Bakery the institution it has become," Sanders said. And while he may not have Miller Bakery Cafe anymore, Sanders said he'll still be manning the kitchen and the menu at Barttett's, the restaurant he owns in Beverly Shores. ANYONE FOR CHORIZO AND EGGS? Ivy Tech Community College East Chicago's De La Garza campus hospitality department, its culinary club and El Popular Mexican food products will present its first chorizo cooking competition 5 to 7 p.m. Oct. 15. The competition is open to all Ivy Tech Northwest culinary students, faculty and staff. Contestants must create a unique recipe using either chorizo or longaniza (Mexican sausage). The winning recipe will appear on El Popular's website. The sau- sauge used in the contest will be donated by El Popular. Winners will be announced at 8 p.m. The event is open to the public. Tickets must be purchased at Ivy Tech's business office. Tickets are $2. FY1: (219) 392-3000, ext. 245 for tickets or more details on the contest RESTAURANT SCENE "J -A Ml 11) BY ELOISE MARIE VALADEZ TASTY HALLOWEEN PARTY St Andrews Inn, 5938 N. Broadway, in Chicago, will have its "Ghost of a Party" 8 p.m. Oct. 30. Among festivities will be a costume contest, live jazz and special menu items. The restaurant, owned by Julius Lamar, has been a Chicago favorite for pub food for the past 60 years. During the Halloween party, guests will enjoy ghost burgers, Icha-bod pumpkin beer, Blue-Doo child martinis and more. During the month of October, Lamar is also featuring a variety of pumpkin specials, including pumpkin soup and risotto. FVI: (773) 784-5540 INOi mm CELEBRITY CHEF DINING WEEK Through Oct. 12, foodies may take part in Celebrity Chef Dining Week in Chicago. The event is in preparation for Meals on Wheels Chicago's 22nd annual Celebrity Chef Ball on Oct. 15. More than 70 Chicago area restaurants will participate. Anyone dining at the participating restaurants will be entered to win a pair of tickets to the charity ball. FYI: Visit MEALSON WHEELSCHICAG0.ORG for a list of restaurants and more details. The opinions expressed are solely the writer's. Reach her at (219) 933-3365 or eloise.valadezinwi.com. as compared to the wealthy is astounding. In 1932 and 1933, Rockne Motors (a subsidiary of Studebaker) created the Rockne "65" and "75." Notre Dame coach Knute Rockne was to be an officer of the company, but he died in a plane crash before the first car came off the line. The affordable Rockne "75" went for $685 in 1933, while that year's model of the Studebaker Speedway President sold for $1,645. Perhaps most impressive is the permanent exhibit titled Studebaker's National Treasures: The Original Collection that was completed just six months ago. Through a National Parks Service grant of more than $300,000, eight one-of-a-kind historical masterpieces can be viewed, including the Barouche carriage that transported President Abraham Lincoln to the Ford Theater the night he was assassinated. Upstairs you'll find samples of post-war beauties and vehicles made by other companies that were absorbed by Studebaker, including Packard and Avanti. You'll also learn about circumstances that led to the , company's eventual demise. RESTAURANT SPOTLIGHT 1 4 a' I : ' t i ' I : 1 j.' I i ' i - f ' ? 1 1 Vk J i .. - i.w . .. -,. . .-,..( FYI: Studebaker National Museum, 201 S. Chapin Street South Bend,(888) 391-S600, ; STUDEBAKERMUSEUM.ORG HOW TO GET THERE: Take the Indiana Toll Road east to exit 77, turn right in 1-933 toward U.S.-31 South Bend. Right on Marion ' St Continue on Leland to Chapin Street. HOW MUCH: Adults $8, seniors older than . 60 are $6.50, students older than 6 are $5, children 5 and younger art free HOURS: Monday through Saturday 10 a.m. to 5 p.m., Sunday noon to 5 p.m. WHAT TO BRING: ' , - ' Some cash or plastic for some great souvenirs in the gift shop or some munchies at the snack counter. Your sense of curiosity -to explore the ' history of the company that was once the number three auto maker in the country. The little ones. The Studebaker Museum is ' part of a campus that also Includes the Center , for History, the historic Oliver Mansion and ' Gardens and the Kidsfirst Children's Museum. The kids will enjoy educational playtime in a ; museum designed just for them. YOU'LL LIKE: Taking in the interesting story behind the maker of the oldest company to produce automobiles in the U.S. KIDS WILL LIKE: Checking out some of the pint-sized vehicles in the exhibits, including -, a pony wagon that belonged to President ! Eisenhower and was used by his grandson. ! AND DON'T MISS: Three tours are done Monday through Saturday and two on Sunday ; of Copshaholm, the mansion of the maker of ; Oliver plows, which stands next door to the museum. The tour of the 38-room mansion is ; well worth the extra time and money. The lower level continues with visual storage and a military exhibit of Stude-baker-made military water carts, a Weasel all-terrain troop and cargo carrier and a B-17 Bomber engine. Anthony's Cafe 2936 Highland Ave., Highland; (219) 923-2075 This Highland charmer is a pleasant stop for either a relaxed lunch or dinner. Menus : change every week and the kitchen takes full ; advantage of the seasons. The chefs repertoire is ; eclectic with many Italian and European overtones. ; Try the excellent bruschetta made with toasted Labriola bread, extra-virgin olive oil and fresh ; basil; cellantani pasta with grilled chicken breast ; and mushrooms in a spicy rosemary-garlic butter ; sauce or the outstanding grilled steak salad among many other menu items. More than SO domestic and imported specialty beers and more than 100 ' wines, many offered by 1- or 2-ounce taste, a 6-ounce glass or by the bottle. Open from 11a.m. to 9 p.m. Mondays to Thursdays; 11a.m. to 10 p.m. Fridays and Saturdays; noon to 9 p.m. Sundays. ; RESERVATIONS: For dinner; SMOKING: NO; KIDS MENU: Accommodated; PRICE: ; BAR: Beer and ' wine ri u o X! Hi :0, Benny's Home COOkin' Horseshoe Casino; 777 Casino Center Drive, Hammond; (866) Hl-SHOE; HORSESH0E.COM Consider lightly cornmeal-breaded catfish ($6.99), St Louis BBQ ribs ($8.99), fall-off-the-bone-tender braised beef short ribs, mammoth buffalo chicken wings, and rotisserie chicken. Sides ($1.99 each) are four-cheese mac 'n cheese, fingerling potatoes, and mashed and baked sweet potatoes. Vegetables ($1.99 each) include buttered sweet corn, broccoli and cheese, sauteed spinach and delicious sweet-and-meaty baked beans. Look for carrot and chocolate cakes, bread pudding, Boston cream pie and fruit cobbler. The restaurant is open to the public Gambling is optional. Open noon to midnight daily. Entrees range $4.99 to $8.99. RESERVATIONS: No; SMOKING: No; KIDS MENU: No; PRICE: $; BAR: No Bentwood Tavern at the Marina Grand Resort 6oo w. water st New Buffalo, Mich.; (877) 945-8600 or (269) 469-9900; MARINAGRAN0RES0RT.COM Two starters to watch for are the three-onion dip with housemade pub chips, and baked asiago and goat cheese with, again, housemade natbread. For lunch, you cant go wrong with the juicy half-pound burger with grilled onions, mushrooms and Swiss cheese on Mack bread. Pizza from the wood-burning oven is available ail day. A superior sweet-and-sahy choice is the prosdutto with fig. !f you have room, the fresh-fruit pavlova is the way to go for dessert The meringue shell is the crispiest I've had anywhere, rivaling even my own. The wine list is pleasantly eclectic Hours are 5 to 10 p.m. Mondays to Thursdays; noon to 10 p.nt Fridays, Saturdays and Sundays. RESERVATIONS: On weekends; SMOKING: No; KIDS MENU: Yes; PRICE: $$; BAR: Full bar , Billy Jack's Cafe and Grill 2904 N. Calumet Ave., Valparaiso; (219) 477-3797 A well-matured menu with a lot of Southwestern accents. The black bean soup with chorizo sausage has been made into a silky smooth puree with a simple cross of sour cream decorating the top. The sides to the grilled meat and chicken dishes have distinct textures and tastes, needing only a touch of the homemade sauces. Although the place Is Informal and the bar is a most relaxed spot for lunch, the wine list is pretty aristocratic and almost worth the visit alone for some vinous exploring with very modestly priced wines by the glass. Open 11 a.m. to 9 p.m. Mondays through Thursdays, until 10 p.m. Fridays and Saturdays; 11 a.m. to 8 p.m. Sundays. Reservations: Yes; Smoking: In bar; KIDS MENU: Yes; PRICE: $; BAR: Full bar 3 r

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