The South Bend Tribune from South Bend, Indiana on November 8, 2002 · 52
Get access to this page with a Free Trial

A Publisher Extra Newspaper

The South Bend Tribune from South Bend, Indiana · 52

South Bend, Indiana
Issue Date:
Friday, November 8, 2002
Start Free Trial

6 South Bend Tribune RF.S1 U RAM & DIMM M ID! Friday, November 8, 2002 New owners keep Tradewinds on course with family fare j j hoices, choices and more choic- es comes to mind while looking i at the menu at Tradewinds Restaurant in Mishawakas College Square. You wouldnt believe the variety, said Steve Nelson, who, with Joe Kazmierczak, purchased Tradewinds last December. Nelson is proud of the establishments menu. You wouldnt believe the variety, he said. Serving breakfast all day, beginning at 5:30 each morning, Tradewinds boasts many families as customers and many repeat customers who eat there once or twice each day. As the restaurants signature offering, according to Nelson, the breakfast menu includes eggs and just about everything, including trout and pork chops. We have six different types of omelets," Nelson continued. The restaurant also serves the panquake, which is an all-you-can eat pancake delight. Other intriguing options are the Famous Quiche of the Day or the Texas-style French Toast. Prices for breakfast start as low as $2. In fact, the prices at Tradewinds seem most reasonable. Our most expensive steak, a 10-ounce Kansas City ribeye, runs only $11.95, Nelson commented. One of the most popular lunch and dinner items is the Teriyaki Salad, which comes in large and small sizes. Nelson noted, People say we give too much food, instead of too lit tle, and its a compliment he enjoys. The Lite and Lean section of the menu lists Tuna Salad Lite, Pork Chop Lite, Broiled Chicken Breast Lite and Chicken Salad Lite, among other selections. We have Carolina chicken salad, stuffed tomatoes and even stuffed cantaloupe, said Nelson. You can stuff a cantaloupe with just about anything: cottage cheese, chicken salad or tuna salad, mixed fruit or ice cream. A wide range of burgers, in all sizes, tempts the tastebuds, and the Monster Burger, two half-pound patties with toppings, presents a challenge to many appetites. Appetizers can start off any meal, with a variety of standard and singular selections. The dinner menu is most impressive and varied. Prime rib is available on Fridays, Saturdays and Sundays. Other cuts of steak are cooked to order, ribeye and New York Ship, for instance. And there is the Cattlemans Steak, which comes smothered in onions and mushrooms, with barbecue sauce. Shrimp or chicken can be added to the sirloin dinner to round out the flavors. Chicken isnt just chicken at Tradewinds. To prove it, on the menu are Chicken Roma and Chicken Oscar, which has crab meat and asparagus spears, topped with hol-landaise sauce. See TRADEWINDSPage 7 ( ) J & Jayne s f. Irish Inn Bed & Breakfast and Conference Center ( A V, , i f in i:f-1..; - y i i:ii fi in r O Relax in a World of Dreams V 7290 N. Michigan St., P.O.Box515 Plymouth, IN 46563 574-936-9190 fax: (784) 936-6706 Ambiance of the country at Taste of India There is no need to travel thousands of miles to sample the exotic and authentic taste of food from India when it is available locally at the Taste of India, 508 West McKinley, in Mishawaka. Indian cuisine is a combination of subtle taste with flavors as varied as the climate and as exotic as the people of India... Our presentations we prefer to call our dishes- are rooted in the soil of India and are prepared in our restaurant exactly as in our own homes, explained Rqjeesh Raj Gooty, managerpart-ner of Taste of India in Mishawaka. Gootys partners, Preet Kaur and Mangit Singh, bring years of hands-on experience from their successful Fort Wayne restaurant. They opened locally in 2001 upon demand from Indian customers. Gooty says they want to expand their restaurant and extend their hospitality and unique ethnic traditions to anyone desiring a true taste of India in Indiana. He explained they serve authentic Indian food, vegetarian and non-vegetarian, cooked traditional style. Their prize-winning Tan-doori chef uses a clay oven called Tandoor to cook the Tandoori dishes and breads like Nan, Roti and Parantha. And soon they will be introducing south Indian specialty items such as sizzling dosaas, similar to a pizza served with various sauces. A lunch buffet for $5.95 is served seven days a week, and Gooty noted that no food is reused. Since freshness is crucial, all the re quired exotic vegetables and ingredients ,nv brought in from Chicago. And servers arc happy to explain the preparations. All entrees can be cooked to your prefer ence of spiciness. Blending and preparation of spices is a centuries old craft and indis pensable to Indian cuisine, explained Gootv Gooty and the staff work hard to immerse the customers in a complete dining experi ence with an elegant, yet ethnic decor and ambient Indian music. For entertainment next month on Saturday evenings. Taste ol India will feature Indian folk music and m struments. Taste of India lunch hours are Monday-Sunday, 1 1 a.m. to 3 p.m., and dinner hours are 3 to 10 p.m. Prices range from less than $J for lunch specials up to $27 for a combination dinner for two. A ten percent discount is al ways given to students and seniors. Beverages include domestic and Indian beers, as well as traditional Indian drinks Carryout services and catering for all occa sions are also offered and most major credit cards are accepted. Restaurant seating is up to 100 people and a semi-private room for 40 u available. For those interested in mild presentation, Gooty recommended a vegetarian dish called Vegetable Korma, which features fresh vegetables in a mild cream sauce. For those who want to hit the ceiling, no elevator to the penthouse suite, there is our Lamb Vindaloo, lamb with potato and lemon in a hot spicy sauce, smiled Gooty. dtlliR-i imiili'i:- iniiMiU. tiluiltl.- Cany-Out Available Appetizers Ugly Stixs, Onion Straws Soups Homemade Chili Beef Vegetable, Ham&Bean Plus: Daily Cooks Special Salads Fajita Salad Steak & Potato Chef Chicken Tortellini Salad Pizza All of your Favorite Toppings. 16 inch Large , 7 inch Individual, or Try our 14 inch Cracker Crust Pizza! Serving LUNCH & DINNER Monday - Saturday. Kids Menu Available Dinner Specials Thur., Fri. & Sat, SC0Q3 03 20 Uest Cornti ol Lim 8 Calnco ltd. (674) 153-6217 Burgers Hand Patted Daily . Fresh Ground Chuck Sandwiches "Famous Phillys Homemade BBQ - Chicken Prime Rib Sandwich Reubens and More! All Burgers A Sandwiches include choice of Friesr Potato Skins. Twice Baked Potato or Rice and Applesauce, Coleslaw, Baked Beans or Cottage Cheese Entrees Prime Rib Chicken Chops Fish & Shrimp All Entrees include choice of potato or rice and tossed wfad Friday ALL YOU CAN EAT Fried Pollack LIS 1 1 FRY

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 20,900+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Publisher Extra Newspapers

  • Exclusive licensed content from premium publishers like the The South Bend Tribune
  • Archives through last month
  • Continually updated

Try it free