SigMT Winter 2018

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66 | SignatureMT Thad and Heidi have similar backgrounds of small towns and small business. Thad says, "I grew up in my grandfather's welding shop on the west side of town and Heidi grew up on an Indiana farm where she helped milk the cows and has been baking since she could hold a spoon. We know small business. We know how important it is to build relationships with our customers and do business with people that come in every day. That's small business America." When Thad and Heidi decided to extend hours to promote First Friday Art Walk and display local artists' work, it was the patrons sipping coffee who said, "Hey, how about appetizers?" Once appetizers were served, the questions changed to, "This is great! How about dinner? Wine?! Beer?!" Now, Electric City Coffee Bar & Bistro is open Wednesday- Saturday night (with the possibility of expanding to Tuesdays) for dinner where Heidi and her team of chefs and bakers focus on quality-made dishes and creating a dining experience for guests. Working with local farmers to obtain the freshest ingredients, it was Heidi's farming background and research into the Farm to Table movement that has forged relationships with Prairie Heritage The 6oz. Angus tenderloin steak, which some have said can be cut with a butter knife, receives colorful accents from root vegetables and seasonal asparagus. ECCB's menu is designed to surprise, gratify and pamper the palate of willing guests.

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