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At
Bar 145, the Distance from Farm-to-Table Has Never Been Shorter
Former
McDonald’s Multi-unit Owners Jump on Board the Bar 145 Phenomenon
Toledo,
OH – February 2015 / Newsmaker Alert / Bar
145’s Executive Chef Robby Lucas is doing his part to keep the gourmet
gastro-pub as green as the local farms that provide its menu. That’s because
Lucas ensures that all Bar 145 locations are supplied with ingredients
and produce from nearby locations. For the destination that specializes
in gourmet burgers, live entertainment
and bourbon, Bar 145’s emphasis
on keeping it local is a defining characteristic of all five – soon six|–|locations.
For
Lucas, the choice to consult local options to produce Bar 145’s collection
of dishes represents more than just a preference for local terroir. “Through
our collaborations with local businesses, we hope to create a culinary
community,” says Lucas. “Beyond doing business, we want to establish relationships
with the people who are making the food that Bar 145 serves on a daily
basis.” Bar 145’s menu changes seasonally, Lucas adds, and as a consequence
he encourages input from vendors on what should be featured on the menu.
The
extent to which Bar 145 makes use of local businesses is wide-ranging.
Bread is purchased from Strahn’s Bakery, out of Toledo, a partnership which
has necessitated the bakery’s expansion to meet the demands. In Huron,
The Chef’s Garden, which supplies restaurants around the country including
Grant Achatz’s Alinea, named #1 Restaurant by Gourmet Magazine and
is located five miles from Bar 145’s Norwalk location, provides fresh supplies
to Bar 145 as well. Turkey Foot Creek Creamery in Wauseon, located just
twenty miles from Bar 145’s Norwalk location, provides goat cheese. Many
bourbon and craft beer options are likewise sourced locally, including
OYO Bourbon and Watershed Bourbon which are both made in Columbus, and
beers from Thirsty Dog Brewing Company in Akron, Zanzibar Brewing Company
located just two doors down from Bar 145’s Columbus location and Great
Lakes Brewery in Cleveland.
For
Lucas, knowing as much as he can about the food customers consume is every
bit as important for the chef as it is the customer. “Using our goat cheese
from Turkey Foot Creek Creamery as an example, we not only know where the
cheese comes from, but also what the goat that makes the cheese ate as
well,” says Lucas. “Knowing that isn’t just a neat bit of trivia, but a
crucial part of healthy, sustainable food preparation.”
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About
Bar 145
Bar
145 (www.bar-145.com) first opened
in Toledo, Ohio in May 2011 as a result of the inspiration of 30-year-old
Jeremy Fitzgerald, whose family has a successful history in the hospitality
industry. Specializing in “Burgers, Bands, and Bourbon,” Bar 145 is a one-stop
destination for great food, creative cocktails and live entertainment.
With an emphasis on fresh and local ingredients, Bar 145 specializes in
gourmet burgers and small plates. A selection of over 45 premium bourbons
and inventive bourbon cocktails serve as the perfect pairing to their award-winning
menu. In addition, Bar 145 offers an extensive draft and craft beer selection
that features locally-brewed beer. Bar 145 launched a franchise
program in July 2012. Since that period locations have opened in Kent,
Ohio, Columbus, Ohio, Norwalk, Ohio, and Avon, Ohio. Future signed deals
are in play for Ft. Wayne, Indiana as well as plans for further expansion.
Media
Contact:
Jason
Sophian
Sanderson
& Associates
312-829-4350
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