Last month I hosted Kath’s Dinner Club, a four-week dinner series at South Bend restaurants. These dinners confirmed my belief that there’s something special about eating together.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

This time of year at Crooked Ewe Brewery, the twenty-some stools outside often stand empty under the glow of heaters. Tonight, I’m the only one out here. Understandably so I think. We don’t often consider the option to eat outside in the winter, but it can be really lovely.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

I must admit, The Huldra latte is quite tempting. And appropriately so, considering it is named after a seductive forest spirit in Norse mythology, a long-haired blonde maiden who offers reward to those who please her but death to those who fail to do so. It’s an impeccable balance of umami, sweet, bitter, smoky, and creamy, with a little hint of spice. The warmth calls to me.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

At a recent dinner at Farrand Hall, Roselily chef Eamonn McParland featured the freshest selections from Butternut Farms just a few miles away—a collaboration between chef, farmer, and the weather.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

Flush with the first glass of wine, we were feeling conversational. “Do you think,” began my companion, “that somewhere in France, right now, there’s a little brasserie where the staff was similarly hoping to spruce up their January, and settled on Indiana cuisine?” Our server laughed, either genuinely or with the practiced caw of one who spends too much of his time forced to be polite.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

When Lauren speaks about cheese, the world fades away, her eyes widen, and her words pick up tempo. I found myself staring down at my plate wondering if I could love anything as much as Lauren loves cheese.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

Growing up, Vogue introduced Mandy to an artistic sensibility that inspires her work as a pastry chef today.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

Three months into the pandemic, Phil Beattie was summoned back to the kitchen at Four Winds Casino. On a typical day, he could make the drive in his sleep, but this time his heart pounded out of his chest and hands gripped the steering wheel as he fought to catch each breath. The best three months of his life were coming to a sudden end.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

When Roselily opened in the fall of 2020, Eamonn’s vision of offering a chef’s tasting came into view, however, very few people were familiar with the concept. “I finally had the nerve to do it during the pandemic when we weren't getting many people in the door,” he shared. “If people are going to risk their lives to come out to eat, let's give them something really special.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.

Inside Dainty Maid Food Hall sits Chef Alain Helfrich’s newest concept, The Breakfast Club, questioning our midwestern American understanding of the meal and inviting us to cross dividing lines to experience the first meal of the day from another’s perspective.Read the article on Food BeltFood Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.