Tuesday, January 12, 2010

MLK Day Recognized by the Brewhouse

Scotty sat at home Sunday night after putting the kids to bed. He flipped on one of his favorite programs, 60 Minutes, and became entrenched in a story about a school in Harlem. As it does many times a day, the light bulb went off in Scotty’s head – raise money for the Harlem Children’s Zone program.

The Harlem Children’s Zone (HCZ) is a program that serves families, with a focus on children, in Harlem, NY. HCZ provides the community with workshops, schooling, and health programs. And, it is funded all by private donations.

“They pay for performance.” Said Scotty Wise, owner of Scotty’s Brewhouse. “The newscaster tried to make it sound like a negative thing; but, he was answered with, ‘If I have a child with 100% perfect attendance and all A’s and B’s – do you think I care that it is financially driven?”

This rang some bells in the head of the entrepreneur and restauranteur, Scotty Wise. Bribery isn’t a bad thing if the results are so positive.

Scotty’s Brewhouse is going to help further this effort. On January 18, 2009, Martin Luther King Jr. Day, all Scotty’s Brewhouse locations will donate 10% of the day’s sales in food and drink to the Harlem’s Children Zone.

This fundraiser is one of the few that Scotty’s Brewhouse has supported that has not been locally based.

“Scott was touched so much by the special he watched that he just had to get involved,” said Amber Martin, Beverage and Promotions Director.

In 2009, Harlem Children’s Zone helped 17,896 people and 10,462 of those were youth.
It costs about $3,500 to serve one child, so the HCZ is always looking for ways to raise money in order to reach out to more of their community and beyond.

“The classroom sizes are smaller so the attention is greater for the child. There is more male leadership, which is needed. And, my favorite,” said Wise, “it is private funding, so there is no bureaucratic, government B.S. that public schools have to dance around.”

Recently, the Harlem Children’s Zone program spirit has gone national and is starting to be used in other poverty ridden areas in the U.S. including Philadelphia, Miami, and Chicago.

So celebrate Martin Luther King Jr. by helping those who are less fortunate than you just by coming in and eating good food. If you have a charity or cause you would like Scotty’s Brewhouse to get involved with please e-mail us at amartin@scottysbrewhouse.com. For more information about Scotty’s Brewhouse log on to www.scottysbrewhouse.com.

Friday, January 8, 2010

So let me tell you a little story about Kylie and Jeny, the two most dedicated catering employees that work for Scotty’s Brewhouse.

This day started off like any other catering day. We sold $1200 before the store opened. Kylie was driving to deliver her order in the terrible snowstorm that has just hit central Indiana that morning when she got an unexpected phone call from her sidekick Jeny.

“There has been an accident on I-65 and there are trucks turned over and everything,” Jeny began to explain “and I might need your help getting this order to where it needs to be.”

Jeny had left an hour and a half early for her half hour drive, just in case something like this came up.

Jeny had called our drug rep. Bruce and explained what was going on.
He said it was no problem and that it could have happened to anyone!
Jeny and Kylie didn’t think that this was good service, so they kicked it up a notch!

(Jeny’s sad car on the highway)

Kylie quickly arrived to pick up the order from Jeny. Kylie had absolutely no idea where she was going and the snow was TERRIBLE on the back roads in Whiteland outside of Franklin. She parked at the over pass above I-65 and came down the hill on the overpass (and yes by came down I mean fell miserably.)

Jeny passed the food off to Kylie over a barbed wire fence.

(Kylie taking the food to her car up that treacherous hill, falling down and up the hill about 6 times.)

Finally Kylie got all of the food in her car and used Jeny’s GPS to make it to the Drug rep. safely.

The drug rep. was very happy and so were all the nurses that their food was there, finally.

We explained that we would do anything for our favorite drug rep. (AND WE WILL!)

Eventually after 2 hours of sitting on the highway Jeny discovered what had happened!

(Semis flipped over and crushed on the highway!)


Wednesday, January 6, 2010

Ball State grad makes his mark with Scotty’s Brewhouse restaurants across Indiana

By Lynn Schwartzberg lschwartzberg@heraldt.com

January 6, 2010

When Scott Wise graduated from Ball State University, he left his hometown of Muncie to find his future. He went to Houston and worked briefly as a copywriter and a bartender.

Finding more pleasure from the bartending job than copywriting, Wise returned to Muncie where his family lived.

With the support of his family, Wise purchased a bar near the Ball State campus and, at age 22, became a business owner. The bar, named Scotty’s Brewhouse, instantly brought out his passion for the restaurant business.

The menu at Scotty’s was straightforward with a selection of burgers, sandwiches and other items. Wise included items that he had enjoyed over the years while on vacation in various locations. The menu has grown radically since those early days, but the original dishes remain.

The napkins were, and still are, terry cloth hand towels. When asked about the napkins, Wise explained, jokingly, that perhaps he’s a messy eater.

Actually, he had seen towels used in a restaurant in Hilton Head several years earlier and liked the style.

After his initial success with Scotty’s Brewhouse in Muncie, Scott Wise opened a second restaurant called Lucy!Lucy!

Unfortunately, this restaurant was a total failure, although a vast amount of knowledge was gained from the experience Wise mentioned.

Any other business owner might have become a bit gun shy, but luckily for Bloomington, Wise tried again. Opening the first restaurant in town after the new smoking ban took effect in 2001, Scotty’s Brewhouse on North Walnut Street has become part of the downtown restaurant landscape.

Due to the success of the Bloomington restaurant, the nonsmoking ban became a company policy. Scotty’s became a favorite in Bloomington for casual dining especially for Chicago Cubs fans, where the games are always on.

Scotty’s Brewhouse has since expanded to Lafayette in 2004, and Indianapolis, on the north side in 2007, and downtown early in 2009. A new location, with a slightly different concept will be opening this year at the Geist reservoir. The new restaurant will be an upscale burger bar with an emphasis on locally grown produce.

Scotty’s restaurants have a polished feel but remain local. The management team has been together for over a decade, an accomplishment Wise is very proud of.

The kitchen staff at each location participates in the creative process, regularly creating items for consideration on Scotty’s permanent menu.

The most popular dishes at Scotty’s are the fried dill chips, buffalo wrap and the Lucy burger. Each restaurant has a slightly different customer base, with Bloomington patrons ordering more vegetarian friendly options and favoring local products.

In 2009, Scott Wise was named Restaurateur of the Year by the Indiana Restaurant Association. Wise downplays his award, reminding me that he is only as good as his team. He regards his employees so highly that he sends them each a thank you note on their annual anniversary date.

Philanthropy has become an important mission for Scott Wise, expressing his belief that businesses should have a social conscience. Over the years, these activities have become more important and have taken on a more personal meaning.

Scotty’s has participated in Toys for Tots at Riley Children’s Hospital for many years. For the past five years, Scott Wise and his staff deliver the toys personally, visiting with each child during the holiday season. In 2009, Scotty’s teamed up with Ghyslain Chocolatier in Union City to create Red Wagon Hot Chocolate. Scotty’s donates $1 from every cup purchased to Riley Hospital for Children.

Scott Wise has plans for Scotty’s Brewhouse in Columbus, Ohio, and Chicago. He will be bringing his interpretations of flavorful, casual dishes into those competitive markets. I expect Scotty’s will be well received as it has been throughout Indiana.


Scotty’s Brewhouse Chili

2 6-pound cans stewed tomatoes

1/2 pound serrano peppers, diced

4 yellow onions, cut into chunks

8 pounds ground beef

1 teaspoon cayenne pepper

4 tablespoons granulated garlic

6 tablespoons chili powder

4 tablespoons cumin

2 6-pound cans chili beans

1 6-pound can tomato sauce

In a food processor or blender, puree the tomatoes, peppers and onions.

In a 5-gallon stockpot (or the biggest one you have) over medium heat, cook the beef, pureed veggies and spices until the meat is brown, stirring often to ensure even browning.

Stir in the chili beans and tomato sauce and heat over medium heat to 165 degrees.

Makes four gallons. Note: This recipe makes enough chili for the Scotty’s restaurant crowd. If your party is a bit smaller, change the portions accordingly.

Cheeseburger Potato Soup

6 pounds ground beef

4.5 quarts (18 cups) water for broth

4 1/2 cups onions, chopped

6 quarts (24 cups) potatoes, cubed

4 1/2 cups carrots, diced

1 1/2 cups flour

4 1/2 cups celery, chopped

8 cups cheddar cheese

2 tablespoons basil

8 cups processed cheese, cubed

2 tablespoons thyme

1 1/2 cups sour cream

2 tablespoons pepper

1 1/2 cups (10 ounces) butter

2 tablespoons salt

9 cups milk

1 tablespoons garlic

3 tablespoons veggie base

Cook the ground beef until brown and drain off the excess grease.

In a stock pot, melt half the butter over medium heat. Stir in veggies, beef and all the spices and saute together for approximately 10-15 minutes.

Heat veggie broth (4.5 quarts water and veggie base) and add potatoes. Bring to a boil.

Add broth and potatoes to beef and veggies and let it simmer over medium heat.

Melt the remainder of the butter in a saucepan and then stir in flour.

Add milk and stir until smooth, keep stirring until thick.

Stir milk and flour mixture into soup thoroughly. Stir in cheddar and processed cheese until melted and mixed in.

Heat sour cream in microwave for 30 seconds, mix in soup and heat through over low heat to 165 degrees.

Makes four gallons.