No.6 Scratch Kitchen

10/11/2026

Chef Training, Day Three: The Taste Test
Here at No. 6, we’ve always had one simple rule: go ahead and lick the plate… we won’t tell.
Well. Connor took that rule very seriously…
Every great chef knows you have to taste your own cooking. Connor just made sure there was absolutely nothing left to taste afterward. That’s what we call quality control.

Chef Training Report, Day Three:
Effort: Strong
Appetite: Stronger
Plate status: Spotless
Dishwasher’s workload: Never been lighter

He’s getting closer to being ready for Greatest Chefs of Michiana, benefiting the YMCA, and we have to say, nobody appreciates good food quite like this guy.
Want to see what he can do (and maybe taste it yourself)? Come out, support the YMCA, and bring your appetite. Licking the plate is optional… but encouraged! Vote for us!

10/10/2026

Good afternoon, South Bend!

Tonight’s lineup includes Rabbit, Ribeye, Lamb, and so much more!

And yes… we see it. Brussels & Sausage. Apparently, the menu decided to leave out a few important details.

What it SHOULD say is Roasted Carrots, Sausage & Shaved Brussels Sprouts. We promise the kitchen knows what it’s doing, even if the menu occasionally has other plans.

Come hungry. We’ll see you tonight!

10/09/2026

Good evening, South Bend!

We have Lamb Tenderloin, Filet, Kansas City Strip, Pork Loin, Red Snapper, Sea Scallops, and a Bloody Mary Short Rib that might just make you forget about the actual cocktail.

Need something to start? Brisket Mac & Cheese, Chicken & Blueberry Sausage Crostini, or our Chicken & Onion Dip. Because sharing is caring, but ordering your own Brisket Mac & Cheese is self-care.

And for dessert? Irish Apple Cake or Churro Cake. Don’t pretend you weren’t already thinking about it.

Our menu changes daily, so come hungry and let us do what we do best!

See you tonight at No.6 Scratch Kitchen!

10/09/2026

Chef Training The Official Playbook

Step 1: Put on the gloves
Step 2: Pick up the knife.
Step 3: Look like you’ve done this before.
Step 4: Keep all ten fingers. (Nailed it.)
Step 5: Nod like you understood everything the real chefs just said.

Connor Creevey rolled up his sleeves in the No. 6 kitchen on Wednesday in prep for Greatest Chefs of Michiana, benefiting the YMCA.

Our honest review? The man has potential. 😂 See him enjoying his spoils.! The kitchen has a new favorite intern.

But this event isn’t about who plates the fanciest dish. It’s about bringing chefs, restaurants, businesses, and our whole community together to support the YMCA and the people they serve every day.
So Connor’s putting in the work. Now it’s your turn.
Get involved. Show up. Share the event. Support the YMCA. And let’s make some noise for for No.6, Connor Creevey and YMCA Michiana!

https://runsignup.com/TicketEvent/GreatestChefs?dxk=H4sIAAAAAAAEAKtWKs4vLUpOVbJScs1LT0xPVdJRSk7MLUjMTM8DimXmZZZkJpZklqUWx-ibWFqYGVko1QIAFLssiTQAAAA1

10/08/2026

Good afternoon South Bend! Another beautiful day! We have a delicious menu tonight! So we will see you soon!

10/08/2026

10/08/2026

A Little Salt. A Little Pepper. A Lot of Chef Training.

Connor Creevey stepped into the No. 6 kitchen yesterday for his very first day of chef training, and the kitchen is still standing. We’re calling that a win.

He’s gearing up for the YMCA’s Greatest Chefs of Michiana, and while his enthusiasm is already restaurant-ready, we may need a few more sessions before we hand him the keys (and the sharp knives).
📋 Chef Training Report, Day One:
Confidence: Off the charts
Apron game: Flawless
Attitude: 10/10
Knife skills: Currently under review 🔪
Best of all, it’s all for a great cause: the YMCA of Michiana. Come cheer him on. He’s going to need it (kidding, Connor… mostly).
Stay tuned. This could get delicious. Or at least interesting.

No6ScratchKitchen

10/07/2026

Good Evening South Bend! Hope you are all great today as it’s beautiful out there! We have snapper, garlic chili pork, lamb and so much more…see you all soon!

10/06/2026

Good evening, South Bend! It’s an amazing day out!!! We have a bison steak flatbread tonight, a beautiful salmon, and so much more! See you all soon.

10/03/2026

Apparently I forgot one tiny little thing today…

POST THE MENU.

So here’s your late-night reminder that YES, we’re here and YES, there’s some good stuff happening.

We have GOAT.
We have BISON.
We have a whole bunch of other delicious things that I probably should’ve told you about hours ago. 😂