At Corndance Tavern, they celebrate and honor the traditions of the Potawatomi Indians, native to this region for nearly 200 years, by offering customers a cuisine made from only the freshest ingredients, respectfully acquired from the land. Chef Nicholas Ruse sources his ingredients from local ranches, orchards, and fields whenever possible to create unique flavorful dishes and an unforgettable dining experience. Paired with wines and beer from the Americas, he strives to create an imaginative cuisine that offers the familiar… and something altogether new.
Owners of Corndance Tavern, George and Tammy Pesek, have extensive experience in the restaurant industry. George grew up in Czechoslovakia, roaming around in a kitchen filled with Chefs. He defected in 1989, and attended the Black Forest Culinary Arts in Germany. Spending the first year in America as a Sous Chef, in a French restaurant located in St. Louis, he quickly became the Executive Chef at Ditka’s, in Chicago. He later worked in Italy for a year to learn true Italian cuisine, and in Napa, to learn some Californian Wine Country twists.
In early 2011, Corndance Tavern received financing through BDC and the SBA 504 Loan program for the purchase and renovation of their 6,400 square foot building which sits on 3.35 acres located on Grape Road in Mishawaka, IN. George and Tammy are currently in the process of opening a new restaurant located in Mishawaka that will feature a unique microbrewery. Please visit our site soon for additional information.
Corndance: https://corndance.com/