Sometimes when I am posting in the Chino Memories Facebook group, I post a photo and let the members tell their stories about it. The memories come in abundance each time I post an old photo of a donut shop from Chino. I know we all love the sweet cakey goodness that comes from a donut, and I thought I would share some of Chino’s favorites, from yesterday and today.
Winchell’s Donut House is officially Chino’s longest running donut shop. It was originally located on the southwest corner of Central Avenue and Riverside Drive, from 1960 to 1984. Winchell’s moved up the street into the new Gemco center at Central and Walnut when their building was going to be torn down for the widening of Riverside Drive. The huge donut atop the sign burned bright at night with neon lights for all to see, along with a sign high in the sky advertising coffee and a donut for 16 cents. Many have shared their memories of stopping by early or very late at night for a donut, and how they enjoyed the fresh smell which floated out of the counter window into the surrounding area.
Mom’s Old Fashioned Donuts opened in 1980, in Ramona Village on the southwest side of Ramona Avenue and Philadelphia Street. Owner Deborah Madrigal has been serving donuts to Chino since it opened, and now has her children and grandchildren helping. Many Ramona Junior High School students stop by on their way to and from school.
JB’s Donut Shop and Restaurant was located on Riverside Drive at Benson in the 1970s and 80s, where Flo’s Café No. 2 is today. JB’s was a dine-in donut shop and restaurant that also had a drive through window. In 1986 owner Jim Scruggs sold his restaurant to Paul and Donna Hughes, owners of Flo’s Airport Café.
There are a few different Manna Donut shops in Chino and Chino Hills, but the one on Riverside Drive, just east of East End was the go to place for donuts when I was attending Don Lugo High in the late 1980s. When I was a senior, I would drive out of my way to get a chocolate chip roll donut and a milk, and would eat it during my first period class. My friends from high school still mention their remembrance of my love of those donuts. They still serve chocolate chip rolls, and now my son, who is the age I was then, loves them too. The Manna Donuts drive-up building was once the restaurant Burger Bandit in the 1960s, and looks nearly the same as it did then.
The Pink Onion was a store like none other. Owned by Henry and Margie Zoetemelk, the store sold many items, such as plaster statuaries, plants, macramé, oil paintings, skateboards, bicycles, mopeds—and donuts. The business opened in 1976 on Riverside Drive east of Ramona, next door to the 7-Eleven.
High school students loved to hang out at the Pink Onion, to buy skateboards, play arcade games and eat donuts. One time Henry had the Don Lugo High School band perform in the parking lot for his wife Margie’s birthday. The store closed in 1999, but the building is still owned by the Zoetemelk family. I asked Margie Zoetemelk why they named their business “The Pink Onion,” and was told they thought it was catchy, and was a name nobody would forget. It was just as unique as their store and is just another donut memory for many.
Kerry Cisneroz, a longtime Chino Valley resident, enjoys sharing memories and nostalgia of the community daily in his Facebook group, “Chino Memories – Yesterday & Today.”
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Paula’s Donuts is better prepared for specialty doughnut madness this year.
Last year, over a five-day span across three locations, the popular local doughnut purveyor sold 45,000 cannoli-filled doughnuts and raised more than $61,000 for Hospice Buffalo.
How could Paula Huber’s business top that mark?
Paula’s announced earlier this week the featured doughnut for 2020 would be chocolate chip cookie dough, offered only from March 2 to 7. Fifty percent of sales benefit the organization devoted to end-of-life care; the special doughnuts cost $2.50 apiece for customers, or $30 per dozen.
Huber said this year’s specialty is a play off the headlight doughnut. It’s a yeast-raised doughnut topped with chocolate frosting and chocolate chips. The middle of the doughnut is pushed down to create a “little nest” for a scoop of the chocolate chip cookie dough.
Paula’s will again have to refrigerate the cookie dough for this specialty flavor, which naturally complicates meeting the demand for the product, especially if it’s as furious as last year. In 2019, Paula’s scrambled to meet unbelievable demand, did its best to placate impatient customers when they sold out well before noon the first few days, rented emergency refrigerator space for the cannoli filling and eventually committed 300 hours of overtime for her employees.
But Huber said each of the locations has added a significant amount of equipment, including refrigerators. Before last year, Paula’s had never needed refrigeration for its doughnuts.
This marks the fourth joint effort between Paula’s and Hospice. A cherry blossom doughnut in 2018 sold decently, netting what Huber said was “a few thousand dollars” for Hospice, but nowhere close to the impact of the cannoli.
While the undertaking exhausted Huber and her employees both physically and mentally – constantly bagging doughnuts leads to employees’ hands going numb – the owner’s appreciation for her workers grew even more.
“There’s something special about Western New Yorkers,” Huber said. “[My employees] would keep asking me how much we raised for Hospice, guessing at the amount. I’d tell them higher or lower.
“When they found out it was so high, they were really excited [for the donation].”
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I prefer making a “Stromboli” to a calzone because they’re easier to serve a bunch of people without making a mess. You can also generally get more stuff in them. I had a request to make a video on how to make a calzone. Easy to do. Try it!
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The Italian restaurant chain from St. Louis is also in Carmel
Sauce on the Side’s newest location is open across from Bankers Life Fieldhouse, and I’ll tell you downtowners the same thing I told north-siders when the calzone restaurant opened in Carmel last summer: Have a plan before you order.
During downtown Indianapolis’ busy lunch hour or in that short time before a Pacers game, you don’t to be “that person,” standing with mouth agape, taking way too much time, as you try to decide among 75 filling and sauces to stuff inside your made-to-order calzone.
The chain, born in St. Louis, opened this month at 130 S. Pennsylvania St., on the bottom floor of Hyatt Place/Hyatt House hotel.
If you like stuffed breadsticks…
As I’ve said before, Sauce on the Side’s calzones are like an Indiana bread stick meets a hand pie.
They’re soft and just a little crispy on the outside. Fillings include Nutella, mac and cheese, pesto chicken, roasted peppers, meatballs, chorizo, pineapple, figs and so many cheeses.
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Then there are sauces such as barbecue ranch, garlic butter, salsa verde and spicy Buffalo butter.
Custom calzones filled with mozzarella and ricotta start at $7 and the price goes up depending on which other fillings you choose.
Basics like pepperoni, banana peppers, olives, bell peppers and mushrooms cost $1 each. Extra-special fillings such as pesto chicken, mac and cheese, roasted red peppers, artichoke hearts, feta, smoked cheddar and meatballs cost $1.50 each.
Mac and cheese filling
If you don’t want to fuss with making up your own calzone creation at the new 92-seat restaurant, choose from signature calzones like the famous Cock-A-Doodle Noodle ($10.50) featured on Travel Channel’s “Food Paradise.”
It’s jammed with mac and cheese, roasted chicken, hefty pieces of pancetta, mozzarella, green onion, garlic oil and St. Louis’ provel cheese, a combination of cheddar, Swiss, and provolone.
Sauce on the Side serves beer and wine. The downtown location opens at 11 a.m. daily and closes at 10 p.m. Monday-Thursday, 11 p.m. Friday and Saturday and 8 p.m. Sunday.
Read or Share this story: https://www.indystar.com/story/entertainment/dining/restaurants/2020/01/23/indianapolis-restaurants-sauce-side-brings-calzones-downtown/4496814002/
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