There’s a new chef in the kitchen at BakerStreet Steakhouse.
A native of Southern California, Magali Ort is bringing over 10 years of professional cooking experience to the role.
Ort’s expertise lies in upscale California Cuisine, with a focus on regional produce and simplicity of ingredients. BakerStreet expects Ort to introduce new elements to the menu while maintaining the restaurant’s established offerings.
Ort has worked with some of the most notable chefs in California, including Antonia Lofaso in Los Angeles and Umberto Rubelli.
But Ort is bringing more than her culinary skills to BakerStreet, 4820 N. Clinton St. She might even bring a bit of fame. Ort is among the chefs competing on Season 23 of “Hell’s Kitchen.” The Fox reality competition’s theme this season is “Head Chefs Only!”
BakerStreet will host a watch party for the season premiere at 8 p.m. Thursday in the restaurant’s bar area and on the patio, weather permitting.
During the watch party, Ort will be present to meet guests. She will also feature a dish that she prepared on the show, offering attendees a preview of her “Hell’s Kitchen” experience. Contestants on the series work under the watchful eye of celebrity chef Gordon Ramsay for the chance to work in one of his kitchens.
Reservations for the watch party can be made through the restaurant’s website at bakerstreetfortwayne.com/reservations by specifying “watch party,” or by calling 260-484-3300.
Restaurant Week
Restaurant Week at The Landing is back.
Now through Saturday, diners can enjoy some of the district’s best dining spots, with 11 participating restaurants. The restaurants are offering prix-fixe menus and other specials.
Diners can explore a range of culinary styles at spots like Bistro Nota, Papi’s Pizza and Mercado. Other participating venues include Marquee at the Landing, Utopian Café, Tolon, and Bru Burger Bar.
Marquee at the Landing is offering a three-course dinner for $39. Guests can choose an appetizer, entree and dessert from the restaurant week menu.
At Nawa, the three-course prix-fixe menu is $39. Appetizer options include firecracker shrimp and cheesesteak eggroll. The entree choices are a chicken katsu bowl and Thai sausage fried rice. For dessert, choose from chocolate lava cake or chocolate mousse cake.
You can find more information by following the restaurants on social media.
Honeywell House
As the leaves turn and the evenings grow cooler, the Honeywell House is offering a new way to celebrate the season with its Taste of Autumn dining series.
Every Wednesday, from Oct. 2 through Nov. 20, guests are invited to enjoy a fall-inspired menu at the historic venue in Wabash.
The dining experience begins at 5:15 p.m., with reservations required. Guests can expect dishes that highlight the flavors of fall, including butternut squash soup served with a French baguette, southern style chicken and dumplings, and sweet potato maple brown butter gnocchi. Cocktails will also be available for purchase. While seating is primarily indoors, the terrace will be open for outdoor dining, weather permitting.
Reservations can be made online at HoneywellArts.org or by calling the Honeywell Box Office at 260-563-1102. For more details, go to honeywellarts.org/toa.
Science Central
Calling all cocktail lovers and science enthusiasts: Science Central’s popular Mixology event is back, and this year, it’s moving to the historic Electric Works campus.
On Nov. 8, guests will gather at the GE Club for an evening of expertly crafted drinks, science-themed fun and friendly competition.
Mixology 2024 promises a one-of-a-kind experience as elite mixologists from around the city create original cocktails inspired by the four time periods from the “Back to the Future” trilogy – 1985, 1955, 2015, and 1885. Whether your taste leans toward something retro, futuristic or from the Wild West, this year’s creative lineup of drinks will offer something for everyone.
Guests will not only sample these inventive cocktails but also witness a showdown at the Battle of the Bartenders, where mixologists will compete for the title of Mixology Champion, judged by a panel of experts.
In addition to the cocktails, attendees will enjoy a delicious buffet featuring locally prepared food and have the chance to bid on unique items in the silent auction. Science-themed activity stations will also be set up throughout the venue, adding an educational twist to the night.
New this year is the venue itself: the GE Club at Electric Works, a historic gymnasium that will host tabled seating and a private press box for VIP ticketholders. The VIP experience includes early admission, an exclusive cocktail, and front-row seats to the bartending competition.
Mixology tickets are available to the public, starting at $150 per person, with VIP and couple packages also on offer. The event runs from 6:30 p.m. to 9:30 p.m. at 1690 Broadway.
For tickets or more information, visit Science Central’s website or call the box office at 260-424-2400.
Around town
• This October, Eddie Merlot’s is offering special seafood deals during happy hour in celebration of National Seafood Month. From 4 to 6:30 p.m. Monday through Thursday, guests can enjoy the crab and avocado cocktail or a lobster roll made with freshly caught Atlantic lobster for $20. For a lighter option, try the ahi tuna wontons for $10, featuring diced raw tuna with Asian ginger chili sauce, wasabi cream and crispy wontons. There is an Eddie Merlot’s location at Jefferson Pointe.
• As fall approaches, Culver’s is bringing back its popular Pumpkin Fresh Frozen Custard lineup. Available now through Dec. 1 (or while supplies last), guests can enjoy the salted caramel pumpkin concrete mixer and pumpkin spice shake at locations nationwide. In celebration of National Pumpkin Day on Oct. 26, Culver’s will feature pumpkin pecan fresh frozen custard as the Flavor of the Day at all locations. This flavor will also appear twice per month in October and November.
• O’Charley’s Restaurant + Bar has introduced its new Value Inspired Plates menu. The menu features 15 items, all priced at $12.99 and under, offering a range of appetizers, entrees, and fan favorites at an affordable price. Appetizers, including the new sausage biscuit bites and classic spinach and artichoke dip, are just $4.99. Entrees start at $9.99, with options such as shrimp and grits and chicken tenders. For $12.99, guests can enjoy dishes like chicken parmesan and baby back ribs.
The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8304 at least two weeks before event or desired publication.
