Venice Restaurant, 2242 Goshen Road, has updated its menu after several years with its former incarnation. The new menu, introduced last week, includes a gluten-free pasta and some changes to the lunch menu, co-owner Judy Finley says.
The gluten-free pasta has been offered for some time, she says, but servers had to tell customers.
The former lunch specials, a five-for-$5 deal, are now a six-for-$6 deal. The restaurant added a Greek salad, as well as meatballs to the spaghetti option and another topping to the pizza.
Some menu prices have also increased – the hamburger and cheeseburger have each gone up 75 cents to account for increases in the price of ground beef, Finley says.
•Casa Ristorante Italiano has also ushered out new menu items. Debuting last week, these dishes will run through the end of May and include an appetizer (lobster bites), five entrées and a dessert (carrot cake). To tempt the taste buds, let’s talk Langostino Linguini: It is deep-fried sweet lobster tossed in a white wine, garlic and tomato cream sauce.
•Manchester University, 604 E. College Ave. in North Manchester, is holding a 2013 International Buffet from 11 a.m. to 1 p.m. Sunday. It will feature 12 dishes from eight countries – including Greece and Ethiopia – and it runs $10 for adults and $5 for people younger than 12. Volunteers, including students, are cooking the food.
•The Barr Street Café at Anthis Career Center, 1200 Barr St., will debut its spring menu Tuesday. The café will be open from 11:30 a.m. to 1 p.m. Tuesdays through Thursdays, and reservations are available by calling 467-1031 or 467-1032. The menu includes salads, sandwiches and entrées, including braised brisket with a bourbon peach glaze and shrimp and scallop stroganoff on a bed of pappardelle pasta. Entrée prices range from $5.95 to $9.95.
•Ivy Tech Community College’s Special Cuisines course is offering a French buffet Thursday. To make reservations at 5 or 6:30 p.m., which must be made at least 24 hours in advance, call 480-2002. Cost is $20 a person.
The buffet will feature a variety of appetizers, salads, entrées and desserts, plus a soup. An entrée sample: Tournedos Rossini, which is a filet of beef and foie gras served with creamed cabbage and roasted potatoes.
The buffet will be in the Hospitality Room at the Coliseum campus, 3800 N. Anthony Blvd.
Adult and teen cooks in Indiana are invited to enter the Hottest Kitchen Entrepreneur Challenge. The adult winner will receive $2,500 in seed money from Reliable Water Services (a statewide provider of commercial water heaters, boilers and water softeners and contest sponsor) and Indy’s Kitchen (an Indianapolis food business incubator), $500 of professional cookware and consultation and commercial kitchen time from Indy’s Kitchen, valued at $500.
The teen category, for Hoosier teens from 14 to 18 years, will win $500 in seed money from Reliable Water Services, a culinary course from Ivy Tech Community College and cooking classes at Indy’s Kitchen.
Enter at HotWater247.net by submitting a short application and uploading a photo of a recipe or product concept. Go to the site for more details. Finalists will be selected late next month to participate in a final judging event at Indy’s Kitchen on June 14. The seven judges include Scott Wise, president & CEO of Scotty’s Brewhouse, which recently opened a location in Fort Wayne.
This will be my last Dish column for The Journal Gazette. Please send future restaurant news to Kimberly Dupps Truesdell at 461-8727 or firstname.lastname@example.org.