2023 Summer Valparaiso Magazine

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Find a New Place to Call Home Opening doors in Valpo for 60+ years! • Experienced team • A culture of excellence • Committed to over 2,000 satisfied homeowners TURN MY HOBBY INTO A BUSINESS? We can help. 359 S Franklin St, Valparaiso | 219.464.7510 or 219.508.3480 www.coolmanbuilt.com | w 1stsource.com | Member FDIC All Under One Roof Buy Bullion, Sell Bullion, Use Your Bullion as Collateral For a Loan In-House Jewelry Repair New and Pre-Owned Jewelry 1415 E. Lincolnway • Valparaiso • 219.465.7262 d 10 SUMMER 2023 | www.ameripawn.com
CULINARY ADVENTURES AWAIT | LINCOLN FLATS >> Head Chef, Aaron Kujawa (far left); Owners, Dr. Steven and Jill Buck (front); and staff, Lincoln Flats By Sean Hay FROM DISHWASHER TO AWARD-WINNING HEAD CHEF AT LINCOLN FLATS, THERE’S NO SITTING STILL FOR AARON KUJAWA. aron Kujawa isn't one to boast. When you ask about his background and what he brings to the table (pun intended) as Lincoln Flats' head chef, you can almost feel him shrug as he talks, as though it's no big deal. "I worked at Strongbow Inn for about 15 years. No formal training, just the school of hard knocks from the ground up, you know – started off as a dishwasher, prep cook, line cook, banquet chef, sous chef," he says. Of course, that IS kind of a big deal, since Kujawa trained under Valparaiso legend and Culinary Institute of America-educated chef Russ Adams, owner of long-time Valparaiso institution Strongbow Inn. Adams consulted with owner Stephen Buck on Lincoln Flats’ concept, and his presence also helped bring Kujawa on board as head chef. “The first time I asked Aaron if he wanted to work for me, he said no,” chuckled Buck. “I know he thought, ‘This is some crazy doctor who thinks he’s going to play restaurant.’ But when he found out that I had hired Russ Adams to give me a hand, he reconsidered.” Far from standing in the shadow of his Strongbow mentor, though, Kujawa has stepped out and made a mark of his own during his five years as Lincoln Flats' head chef. “What I love is an honest home cooked meal that somebody has put their heart and love into,” said Kujawa. You don’t have to look any further than Lincoln Flats’ menu to see this philosophy brought to life. Pork schnitzel, a double bone-in pork chop and a meatloaf feature are consistently popular with patrons, and during warmer weather, the poke bowl and weekly salmon features are go-to’s. With a menu that rotates two to three times per year, Kujawa makes sure that the team is keeping things fresh. “You want to try to do something different, not follow the beaten path all the time,” he says. “My staff and I bounce ideas off each other so everyone has their hand in the pot. We all get a sense of ownership in what we do.” Kujawa has also been recognized for his culinary skills on a regional level. During 2019's Chefs of Steel competition, sponsored by The Times of Northwest Indiana, Kujawa was one of just 15 chefs from across Lake, Porter and La Porte counties invited to compete. He and his signature grilled elk chops with blackberry maple drizzle made it into the top three. The elk chops are a consistent favorite at the restaurant too. “Regular customers ask for it, and we still do it as a special about once a quarter," said Buck. Taking a Cue from Valparaiso’s Commitment to Innovation Kujawa, Buck and his wife Jill are all lifelong Valparaiso residents, and the team makes it a point to follow the lead of the community that’s given them so much. “I can't think of another community that's warmer and more eager to try new things, you know? And that's kind of where we're at. We're always trying something new. I mean, even if it's just something as simple as the way we serve our Manhattan,” said Buck. It’s not as simple as that, though. From a unique Argon draft system that can keep a bottle of wine fresh for 21 days to collaborations with 18th St. Distillery and Journeyman with whiskey aged in cabernet casks, the idea of sitting still is not in Lincoln Flats’ DNA. When asked for a little advice for those aspiring chefs looking to find their way, Kujawa’s guidance could not be any more on brand: “Keep just chopping.” | ValpoChamber.org 11
Page 1 and 2: SUMMER 2023 VOL. 23 ISSUE 3 George
Page 3 and 4: SUMMER 2023 CONTENTS BUSINESS SNAPS
Page 5 and 6: Season and mood influences Main + L
Page 8 and 9: CULINARY ADVENTURES AWAIT | DON QUI
Page 12 and 13: TRUST MATTERS. ESPECIALLY WHEN IT
Page 14 and 15: CULINARY ADVENTURES AWAIT | THE LIN
Page 16 and 17: Insurance may be the last thing on
Page 18 and 19: BUSINESS >> BUSINESS SNAPSHOTS SNAP
Page 20 and 21: CHAMBER >> CHAMBER FOCUS | SALUTE T
Page 22 and 23: MEMBER INVESTOR ANNIVERSARIES ANNIV
Page 24 and 25: Business Banking, We Make It Simple
Page 26 and 27: NEW MEMBER INVESTORS MEMBERS >> NEW
Page 28 and 29: IVY TECH Proudly Promotes EDUCATION
Page 30 and 31: AROUND TOWN >> AROUND TOWN Around T
Page 32 and 33: At Valpo, we're proud to share our
Page 34 and 35: VALPO VIEWFINDER VIEWFINDER >> VALP
Page 36 and 37: Now, more than ever... experience a
Page 38: FINAL THOUGHT THOUGHT >> FINALA KEY

2023 Summer Valparaiso Magazine

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