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Remembering Tim Taylor and Jeremy Frederick

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Written by Art Jipson & Shelly Hulce
Dayton, Ohio-
This Saturday the Dayton music community remembers several members of our music family.  Jeremy Frederick Presents: North Of Nowhere South brings together several exciting bands to celebrate the life and music of Jeremy Frederick.

The Dayton music community has long had a unique “band of brothers” landscape as far back as anyone can remember.  Even in the 1970’s when Dayton funk was taking the world by storm, it was very much a family affair here on the Dayton home front.  It might be a Midwest thing, but the social bond between musicians in this town of ours has always seemed to transcend the average notion of a “scene.”  In the James Greer book, Guided by Voices: A Brief History Twenty-one Years of Hunting Accidents in the Forests of Rock and Roll, there is a Dayton music family tree.  While that book will be 10 years old next month, the truth of the bonds that bind all of us remain eternal.  A lot has happened to the music family tree in 10 years (and in Dayton years, that’s a lot longer than 10!) The one element that seems unaffected by time has been the bonds of solidarity, relationships, and family.

Tim!

The ripples of Tim Taylor’s loss can still be felt by music fans, even 17 years later. Those who were closest to the epicenter of that tragedy have a deep survivor’s bond.  A wound filled of memories, music, and possibilities.  Many of Taylor’s closest friends and band mates resided at the infamous Rock and Roll Bed and Breakfast, 1317 N. Main St. in Dayton and are still shaped by the loss of Tim.  As deeply as when he passed, the community at large still has that day etched in their hearts, those in Taylor’s social and musical circle had their lives forever altered.

Another loss equally felt by all of us, was the loss of Jeremy Frederick. Every bit the talented and outlandish a personality as Tim Taylor, Jeremy was a pillar in the music community we call family.  Jeremy carried the grief of a brother.  Taylor and Frederick were, and still are, twin flames – creating remarkable music in amazing bands that dazzled the Dayton community and beyond.  At times, their light was bigger than the room.  It’s obvious those flames have never dimmed.  The thought of Taylor and Fredericks as surviving brothers in arms joining together in music celebration in one place at one time is sure to create a light that’s bigger than the room itself.

As John Schmersal noted about the musical celebration happening on Saturday:  “I happened to be at my folks for Thanksgiving and after to visit so, I wanted to take part. We discussed doing songs from the high school band that Jeremy, Tyler, and I had called Sunken Giraffe. We weren’t able to get the bass player Brian involved and from there it turned into doing a Brainiac thing, since this year the idea was opened to not only celebrating Jeremy’s music but, other local musician’s who had passed. It has never occurred to any of us to reform the band because it is simply not Brainiac without Tim Taylor. This is about celebrating the music of our friends with our friends in the community where it came out from.”

Jeremy!

As anyone who has loved deeply can tell you, the most incredible and humbling thing you’ll ever experience is someone caring for your child.  Jeremy loved his daughter like he loved music.  A lot of folks in our community remember Jeremy’s joy the day Izzy was born.  This annual birthday party for Jeremy Frederick is more than an excuse to keep the fun and the memories going. This annual event also serves in tending to the future.  The proceeds from the show go to her education fund.  Jeremy and his mother, Jackie, were good examples of higher education to Izzy with their long history of attendance and employment at Wright State University.  Jeremy’s personal legacy lives on in the stories of his WSU professors (If you knew Jeremy, let that sink in for a few minutes…).

Always at the forefront of Jeremy’s education and band life was his mother Jackie.  This lady should be considered for sainthood.  She once said that it was quite normal to awake in the middle of the night to find Jeremy and his band mates in women’s clothing. They were usually her clothes. Jackie cheerfully served as band roadie, chauffer, cook, secretary, you name it. She is very much a guest of honor during the annual benefit show. Jeremy’s father, Butch Frederick, was in ill health but attended the 2013 show.
Butch recently passed away and we send special thoughts and prayers to the Frederick family this holiday season.

Memories such as these are remarkable gifts.  And nothing connects memory, loss, and the celebration of life as music.  This weekend we have a very rare and special reminder of what music can – and should mean – to us as members of the Dayton community who have lost such remarkable people.  The return of We’ll Eat Anything this Saturday night at Blind Bob’s is nothing short of the appropriate celebration of life and music that Jeremy and Tim’s flames require.  For you see, We’ll Eat Anything represents not just an opportunity to celebrate lives lost far far too soon but connect us all to a strand of Dayton music that hails from one of the finest Dayton bands, Brainiac.

The late great band known as Brainiac was born in January 1992 with an initial lineup that included Tim Taylor on lead vocals, guitar, keyboards, and synthesizers, bassist Juan Monasterio known in the beginning as “Monostereo”, guitarist Michelle Bodine and percussionist Tyler Trent. On March 12th, the band played an legendary first show at Wright State University’s Cafeteria, under the name We’ll Eat Anything.  The band that would become known as Brainiac with the now-classic logo – debuted a short time later:  3RA1N1AC.

Brainiac

The influence of Brainiac on local music cannot be overstated.  So many local bands – Oh Condor, Northwest Ordinance, Toads and Mice and so many others were influenced by the sound of Brainiac yet, it is hard to describe Brainiac to the uninitiated.  The music was post-punk inspired art noise before such a term had any meaning other than that of John Cage and his musical successors such as Sonic Youth (in New York), Husker Du (from Minneapolis), Blood Brothers (from Seattle), Big Black (started in Evanston, Illinois) to name a few.  The music of Brainiac was a joyous clash of sound.  The songs were a result of barely controlled alienation fueling the use of discordant guitars playing over a noise-rock combination of percussion, booming bass, and varied aural accompaniment of looping synth elements, beats, and sounds.  The use of the synth as an equally aggressive instrument along with the guitars and bass combined expected and unexpected components to the music.  In fact, many of the most exciting elements of the early Brainiac sound were the brilliant clash of different tuned guitars, bass, and synth that fused experiments of alternative sound collage, the most liberating elements of DIY punk rock aesthetic, and unique deconstruction of the rock and roll form.  What Brainiac did so well – and light years ahead of their peers – was the creation of music that reinvigorated the rock and roll paradigm into directions of heat, light, sound, feeling, body, and musical escape that merged diverse voices and noise, art, sweat, and love and community  into a solidarity of music.

Brainiac shows were collections of music lovers, adventurers, neighbors, and friends who were merged into a family through their shared experience and interactions at the performance.  The intensity of the vocals – often accompanied with sweaty cathartic movement on stage – were remarkable collective episodes of community.  Those who attended the early shows were thrown into a state of near euphoric collective almost tribal activity.  You danced.  You danced hard.  And then you moved around some more.

As the band released a series of singles, the interest in this unique sound grew.  The singles sold extremely well in the Dayton and surrounding areas.  No other band in the area was fusing indie, post-punk and noise rock in this fashion.  The band’s debut was released on the indie Grass, which was distributed by major label BMG Records in 1993. The debut Smack Bunny Baby produced by Girls against Boys Eli Janney was very well received both in the Dayton community that sheltered the developing band and garnered support nationally.  The band’s intense performances only increased after the release of their first record.  While on a regional tour the band picked up fans from each stop.  In 1994, the band released its sophomore record, Bonsai Superstar.  The record attracted even more attention than the first from recognized national critics and music fans alike.  Pitchfork Magazine has called the record one of the best albums of the 90s.   Bodine had left the band shortly after the release of Bonsai Superstar to be replaced by guitarist, multi-instrumentalist John Schmersal.

While supporting Bonsai Superstar, Brainiac’s influence continued to attract the attention of music fans, critics, and other artists.  In 1995, Brainiac played on the Lollapalooza side stage and recorded four songs for the venerable Peel Sessions in the UK.  The band was courted by Chicago-based independent label Touch and Go and released Internationale, produced by fellow Daytonian Kim Deal (The Pixies and The Breeders).  This record continued their uncompromising approach to sound textures while still maintaining the intensity of post-punk, alternative rock, and indie.

Brainiac’s third album came out in 1996, Hissing Prigs in Static Coutre was another record released on the well-respected Touch & Go label. This album also increased the national stature of this local band.  The album sold very well for Touch & Go and was listed as one of their best sellers that year.  The band released what many consider their finest record a year later Electro Shock for President in 1997.   This record has been cited by many artists as an example of what art noise rock can accomplish.  Artists as diverse as Trent Reznor (Nine Inch Nails) and Chris Walla (Death Cab for Cutie) cited Brainiac as an influence on their music.  Brainiac generated serious attention as the live act to see that resulted in them opening tours for such diverse artists as Beck, The Breeders, labelmates The Jesus Lizard.  In addition, the band began receiving offers from major labels for their next record. Unfortunately the ep Electro Shock for President was their last record due to the sudden death of Tim Taylor.  Taylor was killed in a car accident on May 23, 1997, during the pre-production for their fourth full length album.  The record was to be the first of several for Interscope Records. Without Taylor, the other members decided to disband.  A benefit show featuring fellow Daytonians Guided by Voices and The Breeders took place shortly after Taylor’s passing.  So beloved was Brainiac that the benefit became more of an elegy to the band and the music that they had created rather than as a simple concert.  Many Dayton music fans still remember the outpouring of emotion during that show and carry the memory of Brainiac with them today.  Information about the Tim Taylor memorial fund can be found at BigBeef.com.

So, this weekend we have a rare opportunity to see the remaining members of Brainiac along with several great Brainiac-inspired bands, Oh Condor, My Latex Brain, and Cigar Jar Crash Attack.  So, what are you waiting for?  Make your plans now to join our community as we celebrate Tim and Jeremy’s lives, raise money for Izzy’s education, and remember some of the best of what makes Dayton a vibrant rock and roll city.

To experience some of what made Brainiac so real and so powerful watch the video – Vincent Come on Down  And to experience what is special about our music community in Dayton, join us at Blind Bob’s this Saturday from 9 to well, who knows when the celebration will end that’s the thing about family!

For those who cannot make this show and want to contribute to Izzy Frederick’s college fund, you can send checks or money orders to her educational fund at the following address:

Isabella Frederick Educational Fund
Wright Patt Credit Union
P.O. Box 286, Fairborn, Ohio 45324

(photos in this essay contributed by Tim Krug and the Frederick Family)

New Owners at Jimmy’s Italian Kitchen, Same Great Food

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Mira is the new owner of Jimmy’s Italian Kitchen. But it’s o.k., she is family!

Italian Food in an old Taco Bell Building?  Answer: Hell Yes !

Would you ever think a full service Italian spot would work in an atmosphere like this?  Jimmy’s Italian Kitchen is doing just that.  They pull it off, and the food will soon make you forget about anything else.

The restaurant has just changed ownership, but Jimmy has kept it “all in the family.” And in Italy, the family is a good thing.  What can you expect with the new ownership?  The answer is the same filling, homemade Italian comfort food that Jimmy has been cranking out of that kitchen for years.

So, you want a Food Adventure like the Old World that you can sink your teeth into?  Then get ready to experience a diamond, that not many Dayton foodies know about.

But you.. you know.. because  your Food Adventures Crew has the scoop from many visits to Jimmy’s.

 

HERE’S THE SKINNY:

— Mira is the new owner and a relative of Jimmy.   She took over the restaurant about 2 weeks ago, so Jimmy could focus 100% on his new restaurant in Huber Heights called “DeRoma.”

— The family who owns the restaurants immigrated to the United States over the past 15 years.  They are part Italian, part Albanian and part Croatian.  They cooked in Italy for decades before moving to Dayton.  Their time in Europe is the biggest influence on the restaurant’s Italian and even NY Style recipes.

The Fried Calamari appetizer will go fast at your table !

— The same family owns other popular Italian places in town like Palermo’s and Troni’s 

— Yes, the restaurant is a former Taco Bell building on 3002 Woodman Dr., but don’t let that stop you from visiting

— Jimmy’s Italian Kitchen has a decent wine selection, Italian Beer, and freshly prepared daily meal specials.   The specials are mouth watering, one-of-a kind creations.

— All dinners are served with a choice of salad or homemade soup (chicken vegetable or tomato barley).  Take a tip from Hungry Jax – get the chicken veggie soup.  It is from scratch and like your grandma used to make.

— Due to limited seating and a cult following of regulars, it is best to call ahead and make reservations, especially for groups of more than four.

Whether a birthday party, or a quiet dinner for two, you gotta know what to order.  So, here are the best of the best.   Or as we say, our patented.. “Must Eats.”

 

The Pepperoni Roll from Jimmy’s Italian Kitchen. We feel a dip comin’ on…

 

MUST EATS:

 — CALAMARI APPETIZER:  Squid loops deep fried to perfection and served drizzled with olive oil and dashed with Parmesan cheese.  Crunchy, rich deliciousness that must be dipped in the accompanying side of marinara made in-house.

 

— PEPPERONI ROLL: You hardly see these in Dayton.  And this one might be the the best one in town.  Pepperoni and sausage rolls are common place in New York City or Upstate NY.   In Ohio, they are hard  to find.  Try this specialty that is usually only found at Italian house parties.

 

We’ve got eyes for their Pizza Pies ! And mouths too…

— MANICOTTI: or “monocot” as some Italian foodies say, is a must eat at Jimmy’s Italian Kitchen.  These tubes of cheese filled pasta come with choice of  meat side (a meatball or Italian sausage).  This meal is served scorching hot, and fresh from the oven.  Good thing they serve those addicting buttery rolls to dip in the sauce to test the dish until it cools.  Although he loves all of Jimmy’s must eats, The Big Ragu says this is his favorite dish.

 

— PIZZA: From pepperoni to anchovies, you cant go wrong with this crust, made fresh daily.  The key to their great pizza?  It’s the tangy, housemade tomato sauce.  “The King” goes on record as this being his favorite must eat at Jimmy’s Italian Kitchen.

 

— EGGPLANT PARMESAN: A real, authentic recipe that is phenomenal.  This huge meal consists of Fried Eggplant doused in mozzarella cheese and marinara sauce, with a side of pasta.  This delicious plate is guaranteed to fill up even the biggest appetites!

 

Holy Moley, That's a Good Cannoli !

Holy Moley, That’s a Good Cannoli !

— CANNOLI:  Jimmy’s spin on the traditional Italian dessert is a heavy drizzling of chocolate sauce on top.  Everything else is pretty much traditional, especially the mascarpone-ricotta cream filling.  Mangia !  whoops, wrong country …Eat up!

 

Honorable Mention:  A non traditional dish, popular in Poland sticks out on the menu, PIEROGIES. They are divine.  These potato filled dumplings are not common in Dayton area restaurants.  These are worth a try for those who are true Food Adventurers.

Stay tuned in coming months for a non-traditional menu addition by Mira….  homemade cabbage rolls.

 

The taste of Italy is in every bite of Jimmy’s Italian Kitchen.  The dishes are hearty, from the pasta choices to the soups.  Get your carb fill, or go for a soup and salad.  Either way the key ingredient is good tasting food in an unique building on Woodman Drive.  Ciao, from Food Adventures Crew !

Check out the photo gallery below where we ate it all from Stromboli to Wheat Gnocchi and even Veal Marsala !

Want more Food Adventure fun from The King, Chef House, Hungry Jax and The Big Ragu ?  Then join the masses following our Facebook feed by clicking HERE !

Follow us on twitter @food_adv  for all your Dayton foodie fun.  No rules, no whining, just eat !

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Teachers Who Get Students Outdoors Can Win Prize Money for Classrooms

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kids program at Wegerzyn

Children learn about creek critters during a recent Five Rivers MetroParks program at Wegerzyn Gardens MetroPark. Now, Five Rivers MetroParks seeks to honor educators who provide similar experiences for their students.

To honor teachers who engage students with the outdoors, Five Rivers MetroParks has created the OUTstanding Teacher Award. The first-time award is open to classroom teachers working in the Dayton area who teach any subject from preschool to high school. The award includes three nomination categories:

  • Rising Star (less than 10 years)
  • Leader (10 to 20 years)
  • Lifetime Achievement (more than 20 years)

Awardees will be honored with a plaque at the Miami Valley Leave No Child Inside Summit held Saturday, Feb. 21, at Wegerzyn Garden MetroPark. Winning teachers also will receive a prize package worth $800 containing:

  • Plant kit with plants selected for winning teachers’ schools;
  • Environmental Education Council of Ohio membership (includes $100 to use toward the 101 Conference held at Camp Kern the first weekend of October; and
  • $500 worth of tools for the winners’ schools.

 

Funded through the James M. Cox Jr. Arboretum Foundation’s Kettering Grant, the award is for teachers providing students with outdoor, environmental experiences that inspire interest in and positive attitudes about nature.

 

“Teachers in the greater Dayton area recognize the importance of hands-on, nature-based learning,” said Lauren Stayer Asquith, a Five Rivers MetroParks education assistant. “It’s important Five Rivers MetroParks supports and recognizes these educators, as they in turn support our mission to provide outdoor experiences that inspire a personal connection with nature.”

 

To apply, teachers need to produce a video (less than 5 minutes long) that answers the following:

  • Why is it important to connect kids with nature?
  • What are the most significant positive impacts the nominee has made?
  • How has the nominee gone above and beyond in leading his/her students in environmental experiences?
  • How does the nominee inspire others? Why are you nominating this person?

 

Nominations can be submitted by posting the video to YouTube and filling out an online form by Jan. 19. Information on judging criteria can be found online at metroparks.org/outstanding. Videos do not have to be professionally produced, as the content of the message will be valued more than production quality.

MetroParks Ice Rink Opens Friday

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3131418044_8e3192c673_zThe region’s largest outdoor ice skating rink opens Friday, Nov. 28, for season-long, family-friendly fun on the banks of the scenic Great Miami River in downtown Dayton. Admission to the MetroParks Ice Rink at RiverScape MetroPark (237 E. Monument Ave.) is $5 daily, and visitors can rent ice skates for just $2.

 

Work off Thanksgiving indulgences on the ice and treat out-of-town guests during the
grand-opening weekend, part of the Dayton Holiday Festival:

  • Friday, Nov. 28, 11 a.m. to 10 p.m.
  • Saturday, Nov. 29, 11 a.m. to 10 p.m.
  • Sunday, Nov. 30, 1 p.m. to 5 p.m.

 

MetroParks Ice Rink will be open through Saturday, Feb. 28, 2015, including special holiday hours while the kids are out of school. The rink will be open during both the Christmas and New Year’s holidays, as well as during other holidays and special events throughout the season. Visitmetroparks.org/icerink for the complete schedule.

 

Season passes are available for purchase: $75 family passes cover season-long admission and skate rentals for up to five people, and $40 individual passes cover the same costs for one person. Gift certificates are available in any dollar amount. Call 937-274-0126 for more information.

 

Beginning in January, every Friday evening will be devoted to a genre of music or music legend. All events are held from 7 to 10 p.m. Themes include:

  • Jan. 9: Michael Jackson Skate
  • Jan. 16: Sounds from the Cinema Skate
  • Jan. 23: Divas of Pop Skate
  • Jan. 30: Old Soul Skate

 

While at RiverScape MetroPark, visitors can warm up by the fire and grab snacks, hot chocolate and more at the adjacent Silver Fern Café, which will be open during rink hours.
6322535221_a430f68271_zSkating lessons for adults and children are held at the rink throughout the season and cover basic skills that will have participants moving comfortably on the ice. Visit metroparks.org/skating for a list of lessons and other events that will be held at the MetroParks Ice Rink. In addition, registration is now open for the 2015 curling and broomball  leagues.

Private ice rink rentals are available from 6 to 8 p.m. on Sunday and Thursday evenings and are a great activity for families, neighborhoods, clubs and other groups. The $300 rink rental includes 50 pairs of ice skates and 50 cups of hot chocolate. Invite Parker the Penguin, the MetroParks Ice Rink mascot, to your party for an additional $75/hr. Call 937-274-0126 for more information and to schedule.

 

“With its appeal to both young and old, the experience of skating at the MetroParks Ice Rink is fast becoming a holiday tradition for Miami Valley families looking for something fun to do together,” said James Carter, RiverScape MetroPark rental concession supervisor. “With its location along the riverfront, the MetroParks Ice Rink also is a great way to experience the outdoors during cooler weather.”

Thanksgiving Leftovers? Try These Recipes!

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Got gravy and a few other leftovers? We’ve got a plan for you!

Turkey Day is upon us.  The food, the trimmings and all the good things that go with it.  But eventually, the holiday Food Adventure turns into a food hangover.  The “tryptophan” in the turkey will do its trick, leaving you sleepy and stuffed.  Speaking of stuffed, your fridge will be stuffed with leftovers.  But don’t worry, we got your late night cravings and “day after” menu covered.

Hungry Jax, Chef House, The King and The Big Ragu share their best leftover recipes that will keep your stomach growls to a minimum into the weekend after Thanksgiving.

You should be able to make all of these dishes with your leftovers and  a few things you may have laying around in the ‘fridge or pantry.  Substitutions are welcome and encouraged if you have similar ingredients in the recipes listed below.

 

 

**Note:  We suggest eating these dishes in your stretchy pants or sweats while relaxing alone or with family.  That’s the way comfort food is meant to be enjoyed.

Hungry Jax has some Thanksgiving Leftover tips !

Now…. without further delay.. Food Adventure’s presents our….

 

“MUST EAT, RE-HEATS” for THANKSGIVING DAY LEFTOVERS !!

 

First up, our resident mom in the kitchen,

HUNGRY JAX has listed her trifecta of favorite leftover recipes from Turkey Day…

 

— TURKEY SPINACH WRAP with CRANBERRY MAYO
Mix together 1/2 cup mayonnaise and 1/3 cup cranberry sauce.
You can also add some fresh herbs as well to this to give it some more flavor (fresh mint or sage is always delightful!) and salt & pepper to taste!

Take one whole wheat burrito sized tortilla and spread some of the mayo on it. pile on some shredded leftover turkey, spinach and goat cheese. Roll up and enjoy!

 

— TURKEY PANINI

Grab yourself a couple of slices of good hearty bread.

Layer on them sharp white cheddar cheese, cranberry sauce, caramelized onions and shredded turkey (you can even add some mashed potatoes!).
Lightly butter the outsides of the bread and place into panini press or even a George Forman Grill!
If you don’t have something like this you can always just cook it stove top like a grilled cheese sandwich.
Dunk into gravy when eating! You can truly put anything between two slices of bread and grill it! Get creative!

 

— OPEN FACE LEFTOVER TOWER

Take a large sturdy piece of bread.

Toast and then rub a garlic clove against the bread (this gives it a great subtle flavor!

Cut the clove in half and rub the cut side against the toast).

Top the toast with any and reheated all leftovers.

Drown in gravy. Grab a large fork,knife and go to town!

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Chef House with a Leftover Turkey Recipe you will Gobble up !

Next we pass the foodie baton to

CHEF HOUSE, who is sharing her expertise for a leftover masterpiece…

It is always a fun challenge to whip up the Thanksgiving leftovers into something totally different and fun.

This time,  I am taking you all back to my culinary school days of living in Louisville KY.

It’s Hot Brown time Chef House style !

 

— HOT BROWN (Open faced sandwich named for the Brown Hotel in Louisville)

Ingredients:

Stuffing (this year I made an apple, sausage and leek stuffing, this should go great with the feta on top of the hot brown).

Turkey

Gravy kicked up with cream and locally produced HouseMade Sriracha

Bacon

Cheese

Crisp up your stuffing in the oven at 375 degrees.

If you are making this for a group of people, use a casserole dish.   If the leftover party is for one, then a plate should suffice.

Once the stuffing is hot and crisp cover it with shredded turkey.

Wisk your gravy with a little cream and HouseMade Sriracha (it needs to be spicy!) and pour over the turkey.

Add chopped bacon and cover with cheese. I like using farmers cheese and feta.

Bake until bubbly and the cheese is starting to brown.

This will be the perfect meal before heading out with family and friends Friday and Saturday night.   SPEAKING OF WHICH – there is a local happening at TOXIC BREWERY those nights.

Join me (CHEF HOUSE) at Toxic Brewery’s Porn or Prawn beer release party.  This is another unveiling of a spicy concoction of beers using HouseMade Sriracha. Big beers call for a big meal beforehand. Enjoy!

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Still hungry?? Let our eater from the Air Force, THE KING, satisfy your hungry pains, while warming your heart with this recipe:

 

Try this Incredible Turkey Soup Spin on Leftovers

— LEFTOVER TURKEY SOUP:

SIMMERING INGREDIENTS
2 quarts chicken broth (or mixture of vegetable broth, chicken broth & water)
1 turkey carcass, all meat removed
1 onion, halved
1 carrot, halved lengthwise
1 whole stalk celery
1 bay leaf

STEP 1. PREPARE BROTH: Put chicken broth and other simmering ingredients into a large pot.

Bring to a boil, then simmer about 1 1/2 hours.

Remove turkey carcass from pot with tongs (and discard).

Strain the broth through a fine sieve and discard the solids.

Transfer the broth to a bowl; cover and set aside. You can also prepare the broth the night before and store it in the refrigerator until the next day.

 

INGREDIENTS NEEDED TO FINISH THE SOUP:
2 Tablespoons olive oil
2 garlic cloves, smashed
1 medium onion, minced
1 large carrot, peeled and minced
1 large stalk celery, minced
1 medium sweet potato, peeled and cubed
1 Tablespoon chopped fresh sage
1 bay leaf
1 cup trimmed green beans, cut into 1-inch pieces
3 cups shredded or cubed turkey meat

 

Turn your leftovers into a Food Adventure ! No rules !

STEP 2. MAKE THE SOUP: In a large soup pot, heat olive oil and heat garlic cloves until lightly browned.

Add minced onion, carrot, celery and sweet potatoes.

Saute over medium-low heat until softened, about 7 or 8 minutes.

STEP 3. ADD THE BROTH YOU MADE AND SPICES

Add chopped sage to the soup pot along with the TURKEY BROTH YOU MADE and the bay leaf.

Bring to a simmer. When simmering, add green beans and turkey meat to the soup.

Simmer for about 5 more minutes, until sweet potatoes are tender.

Wanna make things fancy schmantz?  Add some hot sauce and Fritos or tortilla chips and you can call it TURKEY TORTILLA SOUP !

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Lastly, do you need an idea for a leftover dessert?

THE BIG RAGU has a recipe that is the apple of his eye …

 

— BAKED CINNAMON SUGAR APPLES 

Got some apple leftover from an apple pie, or some fruit laying around from the previous week?

This is a simple recipe with a big pleasing ability..

Ingredients

  • 1/4 cup brown sugar
  • 4 apples
  • 1 teaspoon cinnamon
  • 2 Tbsp butter
  • 3/4 cup boiling water

Have some apples left over from that pie? The Big Ragu has a simple recipe with a gourmet dessert taste !

Preheat your oven to 375°F.

Rinse and dry the apples.

Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.

If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds.

Cut the holes so that they are an inch or so wide.

Place the brown sugar, cinnamon,  in a small bowl and stir to combine.

Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture.

Place a 1/2 tablespoon of butter on top of the sugar.
Pour the boiling water into the bottom of the baking dish.

Bake at 375°F for 35 minutes, until the apples are cooked through and tender, but not overcooked and mushy.

When done, remove the apples from the oven and baste them with the juices from the pan.

Terrific with a side of vanilla ice cream.  Other optional ingredients include raisins and pecans/nuts

 

There you have it, fellow foodies…. The 2014 Food Adventure guide to leftover Thanksgiving Recipes..

The key is to be flexible, experiment and use the ingredients you have and give them that new twist.

Do you have a killer leftover recipe?  share it in the comment section below !!

Can’t get enough of food in the Dayton area?

Then “like” us on Facebook here and feed your addiction…

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5 Reasons to Have a “Friend’s Thanksgiving”

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“Friends Thanksgiving ” a Great Way to Kickoff the Holidays

The Food Adventures Crew has an idea that we have been using for some time.   Like many  of you, we like to entertain.  Hungry Jax, Chef House, The King and The Big Ragu like to to cook as well.  These needs and desires give us an excuse for an annual event that we like to call “Friends Thanksgiving.”   It is just what it sounds like, it is a sit down Thanksgiving dinner, with your friends, instead of family.  Never done one before?

HERE’S THE SKINNY on why you should make Friends Thanksgiving an annual tradition.

 

FIVE REASONS TO GET YOUR BUDDIES TOGETHER FOR A FRIENDS THANKSGIVING:

 

1) USE YOUR PALS AS GUINEA PIGS TO TRY OUT NEW RECIPES: There is no better way to find out if something works (or doesn’t).  Test the new recipes out on your friends and learn what needs to be tweaked or scrapped altogether.  Your friends are honest, they will give feedback on your dish or dishes.  If they don’t want to hurt your feelings, you can tell if your dish was an epic fail based on how much of it was eaten.  Push your culinary limits, have fun, experiment a little.  Make “Friends Thanksgiving” a true Food Adventure!

 

Beautiful Turkey

A Beautiful, Grilled “Friends Thanksgiving” Turkey

2) PRACTICE MAKES PERFECT:  Make this be your minor league training event.  Hold your Friends Thanksgiving a couple of weeks before Thanksgiving.  That way when you host your family event, you will be tuned up for a stellar performance.   Let’s face it, if something goes wrong at Friends Thanksgiving, it is better that it happened at your “practice run.”  The warm up will make you look like a pro to your family when the “real” Thanksgiving day holiday arrives.

 

3) SHOWCASE YOUR HOME:  The event is a good chance to showcase your home, or have friends over who have not seen your place.  Maybe you have updated remodeling you are proud of, or new kitchen table.  Friends Thanksgiving also gives you a chance to do your best Martha Stewart imitation when it comes to decorating.  Again, have fun, these are your best pals on Earth. Running to restaurant Food Adventures, most of us rarely eat at home with our friends.  This goes against that, for a more intimate, warm and inviting atmosphere.

 

Italian Appetizers shrimp/ tomato mozzarella tray

Click to Enlarge this Cajun Shrimp plate with Fresh Mozarella and Tomatoes

4) LEARN NEW RECIPES FROM YOUR FRIENDS:  Since everyone is bringing dish or two, you will probably make a couple of worthwhile discoveries.  Maybe it is a sweet potato casserole that was “to die for.”  Or maybe you learned a new technique for cooking a turkey, or a secret spice rub.  IMPORTANT TIP:  Make a Facebook event for your Friends Thanksgiving a month or 2 in advance.  Have your guests “post” on the event wall, what dishes they will be bringing.  This way you will not have duplicate dishes, and your friends won’t show up with all desserts or all salads.

 

5) AN EXCUSE TO VISIT WITH FRIENDS IN A FAMILY TYPE SETTING:  Let’s face it, we all let time slip by and don’t visit with friends as much as we want to.  Friends are an extension of our family, especially the close ones you would invite to “Friends Thanksgiving.”   It is a great way to make memories, and in our circle, it is a well anticipated tradition.  Actually, it is the “official kickoff” of the holiday season in our group, and we think you will experience the same excitement.

 

Speaking of excitement, we have a holiday treat for you.  Each of our four Food Adventurers have compiled a recipe of one of their MUST EAT Holiday dishes to share with you.  We are thankful for our local following of “fans” and readers.  We are grateful for each and every one of you, and these recipes are small token of that thanks.

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— CHEF HOUSE’S CRANBERRY UPSIDE DOWN CAKE WITH HOT HONEY —

¾ cup brown sugar, packed

Chef House's Upside Down Cranberry Cake with hot honey

Cranberry Upside Down Cake with Chef House’s own Housemade Hot Honey Sauce

¾ cup butter, divided

12 ounces fresh cranberries

1 ¾ cups AP flour or equal parts brown rice flour and millet flour (for a gluten free cake)

2 tsp baking powder

½ tsp kosher salt

½ tsp ground ginger

¼ tsp ground cinnamon

1/8 tsp ground cloves

1 ½ cups sugar

3 eggs

1 Tbl orange zest

½ cup greek yogurt

¼ cup milk

 

Heat oven to 350 degrees. Heat 9 inch cast iron skillet over medium heat. Melt brown sugar and ¼ cup of the butter, stirring continuously till thoroughly mixed and bubbly. Spread the cranberries over mixture.

In a medium bowl wisk together the dry ingredients.

In a separate bowl with your mixer beat the remaining butter and white sugar till light and fluffy. Add eggs one at a time thoroughly mixing each one. Add the orange zest.

Mix in half the dry ingredients then the greek yogurt. Mix in the last half of the dry ingredients then lastly the milk. Be careful not to over mix.

Pour batter over the cranberries and bake for 50-60 minutes.

Let cool for 10 minutes. Run a knife around the edges and pop out of pan. Drizzle with HouseMade Hot Honey!

 

— Happy Thanksgiving from CHEF HOUSE !

 

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HUNGRY JAX’S  “MAKE AHEAD MASHED POTATOES FOR A CROWD”

 

Mashed Potatoes

Hungry Jax gives you her Recipe for “Mashed Potatoes for a Crowd”

You’ll need:

One head of roasted garlic

10lbs russet potatoes

2 8oz bricks of cream cheese

1 stick unsalted butter (divided)

4 cups milk (divided into 2 cups each)

salt and pepper to taste

To roast garlic:
Slice off the top of a head of garlic to expose cloves (create a flat top).
Drizzle olive oil on top and sprinkle with kosher salt.
Set into a small baking dish with about an inch of water in the bottom. Make a foil “stand” for the garlic to sit on so that it is not immersed into the water. Bake at 400 for 35 mins or until the cloves are soft. If the top cooks faster, cover with foil so that you do not burn the garlic. Allow to cool.
Peel, wash and cut the potatoes into 1 inch cubes. Divide them amongst two large pots to boil in (5lbs in each pot).
Cover with water and boil until tender (approx 20mins).
Drain potatoes and return to stove (heat off but place back onto the hot burner.  This will allow the potatoes to “dry out” and not become too watery).
Add into each pot, one brick of the cream cheese, 1/2 stick of butter,  2 cups of milk, half the head of garlic (just pop the cloves out of the paper), and salt & pepper to taste.
With a hand blender, whip the potatoes until smooth. Add more milk if needed to get the right consistency. (I never said these were heart healthy!)
To keep warm, place in a crockpot on “warm” up to 4 hours prior to dinner! Stir occasionally!
You can prep the raw potatoes the night before and leave them in the fridge covered with water ready to biol the next day.
The garlic can be roasted ahead of time as well.
You can also go ahead and make these the day before and warm them in the crock pot that day!
Enjoy!  Mangia! — from HUNGRY JAX 

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THE BIG RAGU’S GARLIC ARTICHOKE CHEESE DIP with HOMEMADE MELBA TOASTS

1) Make the homemade melba toasts

Ragu's Garlic Artichoke Cheese Dip and homemade toasts

Ragu’s Garlic Artichoke Cheese Dip & Homemade Melba Toasts

— Pour 1/2 cup of olive oil into a measuring cup and add 1 Tablespoon of minced garlic

— Get 2 loaves of Very Thin Slice Pepperidge Farm White Bread

— Cut each piece of bread into 4 equal cracker sized squares (you can slice up many at a time)

— Lay the ‘crackers’ on 2 cookie sheets.  Brush them with olive oil and garlic mixture

— Bake at 225 degrees for 45 minutes – 1 1/2 hours depending on oven.  Check every 15 minutes and when they are golden brown with slight brown marks on the bottom, they are done.

— Repeat steps until you have toasted all of the melba toasts – place toasts in large ziploc or tupperware container until serving

 

2) Make the Garlic Artichoke Cheese Dip (double the recipe for crowds over 12 people)

— In a bowl combine:

2 cups mayonaise

2 cups grated Parmesan cheese

1 drained can of artichoke hearts (open the can and dice them even further)

2 Tablespoons Minced Garlic

2 Tablespoons Oregano Flakes

2 Tablespoons Basil Flakes

1 Tsp Black Pepper

Stir by hand thoroughly until the consistency is like mashed potatoes

Move the mixture into a bread pan or brownie pan

Cook 25 minutes on 350 degrees, uncovered

Take pan out, sprinkle a light layer of Shredded Romano Cheese on top of the mixture

Place back into oven at 350 degrees for 10 minutes.

Serve with the melba toasts – dip em or spread em, you cant lose.

I bet you will be addicted  ! — from THE BIG RAGU

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THE KING’S APPLE BARS

                                                                Apple Bars
The King is in the house !

The King says “I’m a dessert freak, try my Apple Bars”

1 cup margarine

1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
2 or 3 apples – diced(can be any type)
1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
Combine all ingredients and pour into cake pan (rectangular)
Add following on top of batter:
sprinkle brown sugar, cinnamon and chocolate chips over top
Bake in 350 degree oven for around 30 minutes.  Check with toothpick if it comes out clean as ovens vary.
Hope it turns out for you ! — from THE KING

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Check out some of our Friends Thanksgiving photos below and make sure you “like” Food Adventures on Facebook HERE !

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Dayton’s Biggest Chili Cookoff is Friday

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Elsa's chili

Restaurants bring their best chili recipes – like this bowl from Elsa’s !

AMBUCS 2014 Chili Cook off is slated for this Friday at the Montgomery County Fairgrounds inside the Coliseum building.

Bean up, for what promises to be a gas!  The night will be one heck of a Food Adventure with lots of chili from mild to spicy, and every specialty in-between.  Your vote counts as they crown the PEOPLE’S CHOICE for Best Chili in Dayton.  This is the 28th annual event, and again promises to be the biggest and best chili cookoff in the Miami Valley.  Try dozens of chili, and try your luck at the various games of chance.  Did we mention beer is included?

 

HERE’S THE SKINNY:

— RESTAURANTS and AMATEUR CHILI COOKS will be showcasing their best chili recipes, and attendees will vote on a winner !

— $20 at the door includes endless beer, soft drinks, chili and hot dogs

— Event runs 6:30-11pm at the Montgomery County Fairgrounds Coliseum located at 1043 S Main St, Dayton, OH 45409

— Bet cash and win cash at various casino games like blackjack, dice games and more.

— All proceeds benefit AMBUCS’ Dayton Chapter, a charity that helps handicapped residents of Dayton become more mobile.

— The Food Adventures Crew will be “Guest Celebrity Judges”, and will choose a “Judges Winner” as well.  You know The King, Chef House, Hungry Jax and the Big Ragu love hot chili on a cold winters day!

 

MUST EATS:

— JIMMIES LADDER 11 will be defending their championship and trying to hold on to the title of best chili, so you gotta try their stuff.

— LONGHORN STEAK HOUSE’S Bob Medlin promises a trick up his sleeve in his chili entry this year !

 

Casino Games until 11 pm

— THE BRUNCH CLUB, BUCKIN DONKEY GRILL, SMOKIN BBQ and CHRISTOPHERS RESTAURANT have been some of our past contenders for the title.

— Take advantage of the ENDLESS HOT DOG BAR!

— AMBUCS does this event right with endless beer, soft drinks and more !

 

Who will win?  The answer is the AMBUCS charity of Dayton... but we can also taste some fantastic chili for a great cause.

Who has the best chili in town?  Comment below and tell us your favorite places.

Also, check out our photos below, from past AMBUCS Chili Cookoffs !

Wana spice up your life even more?  “Like” Food Adventures with Big Ragu and the Crew on Facebook by clicking HERE !

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New Jersey Mike’s Store to Open Nov 19th + FREE Giant Sub Contest

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The new Jersey Mike’s Subs store is opening on November 19th, and our own resident foodies, the Food Adventure Crew will be there from 6pm – close.

Dayton Most Metro and Food Adventures will be giving away a Free Giant Sub of your choice, to two lucky winners.

To be eligible to win a free giant sub, just comment on the story below and tell us why you want a free giant sub from Jersey Mike’s!

Two winners will be chosen at random on the morning of Nov 18th.  Winners must come and pick up the sub between 6pm-9pm on November 19th!

So come out and enjoy the delicious hot or cold subs from Jersey Mikes, and have your own Food Adventure ! 

 

 

WHAT:  GRAND OPENING of a new JERSEY MIKE’S SUB SHOP

WHERE: 1512 Miamisburg-Centerville Road

WHEN:  WEDNESDAY,  NOVEMBER 19th

WHAT ELSE:  THE KING, HUNGRY JAX, CHEF HOUSE and THE BIG RAGU will be guest “oil and vinegar shakers” from 6pm – close

Join us as we “shake it”  for the crowds !

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Endless Pizza at Beavercreek Pizza Dive & **WIN 2 DINNERS**

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Beavercreek Pizza Dive Owner Teresa with Food Adventure’s Chef House on “Housemade Sriracha Night” at the Monday Night Buffet!

Why are crowds packing into the family owned pizzeria in Beavercreek on Monday nights?  The answer is the Beavercreek Pizza Dive’s “All you Can Eat Pizza Buffet Monday’s.”

Want to join in on the fun for FREE?  Then just comment below on this story and one lucky winner will win 2 FREE Buffet Dinners on any Monday night.  You might even be joined by the Food Adventures Crew !  

Sure, we had gotten their delicious pizza to go, but we had not yet been there on buffet night.   For those of you who sneer at buffets, try our no rules approach and you won’t miss out on yet another great foodie attraction.  Housemade Sauces by our own Chef House made a special appearance this past Monday and her Dayton Original Sriracha Sauce was in many of the night’s pizza recipes !  This night was special!   It was a Sriracha Takeover !!!  The result was our being blown away by some of the unique, fresh pizza tastes!  Chef House was also able to help a local dog charity, The Miami Valley Pit Crew, with proceeds from the evening.

For those of you who sneer at buffets, you are missing out on yet another great Food Adventure opportunity.  But there is much more to this place than the Monday night buffet.

 

HERE’S THE SKINNY:

— The pizza is New York Style, Hand Tossed Pies.  The dough is made fresh daily, and rests for 2 days before it goes into the pizza ovens.

Half B.L.T. Pizza and Half Greek Pizza !!

— Owners J.R. and Teresa Geraci have owned the “dive” approximately 7 years, and are constantly improving their menu.

— The friendly service is as well known as the pizza here.  When we say this is one of the most attentive, friendliest group of workers we have met, we mean it.  It is not uncommon to see regular customers come into the restaurant and  greet the staff with a hug.  There is a family feel environment which is, sadly, rare these days.

— Beavercreek Pizza Dive is located at the corner of Dayton Xenia Rd. and Grange Hall Rd in Beavercreek.

— Dine in customers typically get a complimentary sample of the pretzel or bread bites while waiting for their dinner.

— Other specials include Tuesday buy any pizza and get a cheese pizza free of the same size, and everyday specials announced daily on their FACEBOOK PAGE HERE

— We suspect the eatery was named Beavercreek Pizza Dive, because owner J.R. was a diving coach at Beavercreek… just a hunch

What is to follow is more more than a hunch.  It has been developed after years of research and many trips to the “dive.”

It is our patented “MUST EATS”

 

The 215 Cheesesteak Pizza.. just like a Philly Cheesesteak on a crust !

MUST EATS:

— THE MONDAY NIGHT ALL YOU CAN EAT PIZZA BUFFET: Just $6.99 per person.  Kids under 10 years old eat for $1.99.  The reason we listed this as a “Must Eat,” is that there are specialty pizzas that are not on the menu, but still in experimental phase and only available Monday nights..

For example, THE TACO PIZZA is a “must eat” but is only available on the buffet.  It is topped with pulled pork, lettuce, tomato for a unique spin on a taco pizza.  This is Chef House’s favorite pizza at the dive.  Don’t forget to spice it up with a few squirts of her Housemade Sriracha sauce!

Also, the MAC N’ CHEESE PIZZA is a “must eat,” only available Monday nights on the buffet.  Cheesey, gooey mac-n-cheese, topped with crunchy breadcrumbs, all on top of the Beavercreek Dive’s fresh, hand tossed crust.  It is rich, sinful,and delicious.  The King says “this is probably my favorite menu item.”

 

These Breadstick Bites are the closest thing to 70’s/80’s Noble Roman’s Breadsticks, even down to the cheese dip !

— THE 215 CHEESESTEAK PIZZA : Named for the area code of Philadelphia, this “Philly Cheesesteak Pizza” has it all.  Instead of pizza sauce, they use a cheese sauce.  Oh yes, a thick gooey, creamy cheese sauce and a shaved steak slices.  Other toppings are onions, mushrooms, and a secret house seasoning.  This is the Big Ragu’s favorite pizza at Beavercreek Pizza Dive. Come getcha some. fella !

 

— THE BREAD BITES WITH CHEESE SAUCE: Amazing appetizer that is the closest thing we have found to the old 1970’s-80’s version of Noble Roman’s breadsticks !!  Try them and tell us if they are not strangely reminiscent of a taste thought long gone in Dayton…. But you must get the cheese sauce for dipping to complete the deal !

 

— THE CHEESEBURGER PIZZA:  Who uses mustard instead of pizza sauce?  The Pizza Dive does, and it is an amazing take on pizza.  After the mustard sauce goes on, the pizza is topped with ground beef, tomoatoes, onion, and bacon.  It is even topped with ketchup and cheddar cheese.  They need to rename it the BACON CHEESEBURGER pizza, because that is exactly what it tastes like.  This was one of our  “daaaamnnn” faces for sure, when we tried this one.  Extreme flavor?  You got it here.

 

Taco Pizza (left) and Cheeseburger Pizza (right)

— THE B. L. T. PIZZA:  Love your bacon lettuce and tomato sandwiches?  Then try this pizza with no pizza sauce, just olive oil.  It is then sprinkled with partial pieces of bacon and cheese.  the last step is adding the cold flavors of mayo, lettuce and tomato.  Open up and say ahhh.  The crunch of the bacon and lettuce is an undeniable pleasure in life.  If it drips down your chin, we won’t tell anybody, just save us a piece, ok ?

 

— HAWAIIAN PIZZA: For all you exotic types, we have found your next  love. Maybe it is the crust, maybe it is the pineapple, bacon and ham.  Or is it the final touch of cheddar cheese?  We just know the end result is a ‘luau in your mouth.’  Whether you dine in or “lei” on your couch and eat this pizza, it is a great tasting, satisfying pie !  The King was a big fan of this pizza.

 

The Real Deal Steak Sandwich. Shaved slices of steak with all the works…

— THE REAL-DEAL STEAK SANDWICH:  Oven baked subs, with the buns brushed with an olive oil/buttery combination.   Served glistening and piping hot, you gotta be careful of you could burn your tongue.  We did anyway, and didn’t care because it is so good, we couldn’t wait to dig in.   It is hard to put into words the creamy feel, yet bold flavor of this sandwich.  It is shaved steak and cheese, not a frozen patty.  The peppers, onions and mushrooms are the perfect finish to this masterpiece on a bun.   It  was so good, we found ourselves daydreaming the next day about it.  The Big Ragu highly recommends this sub. It’s a foodie’s paradise!

 

— CINNAMON SUGAR BREAD BITES with HOMEMADE FROSTING DIP:  These are like Bigfoot.  Rarely seen.  They usually are an extra-special treat, brought out by the staff with the homemade cream cheese frosting dip.  They are so labor intensive that offering it on the menu would back up the kitchen and ruin everything.  Although, these bites are so good.. if you find them, your table will be mobbed like ours was !!

 

Click to Enlarge the ultra rare sight of “Cinnamon Bread Bites”

Honorable Mention:  THE ITALIAN CALZONE was pretty good, and the buttery glaze they brush the calzone crust with is simply divine.   THE BOMBER is the double layered crust pizza that is a meat lover’s pie.  It is a massive pizza where the toppings are inside, and there is crust on top and on the bottom.   Also, THE HANDMADE PRETZELS are a kid pleaser and adults love them too !

Note: The cookies and rice krispie treats are a nice distraction.  Although the sign says they have them, they  have not sold cannoli for a while, but if you order the cinnamon bites mentioned above, you won’t miss them.

Check out the incredible photo gallery below of mouth watering photos from our various visits to the Beavercreek Pizza Dive.  Whether you get a pie to go, or visit Monday night’s buffet, you better dive on in here and get some of their MUST EATS !  Better yet, get it for free…. (see below).

 **** NOW WHO WANTS FREE PIZZA ???  ****  To enter the contest, all you have to do is comment on the article below and tell us why you want 2 Free Monday Night Buffets at Beavercreek Pizza Dive.  One winner will be chosen at random next week.  The Food Adventures Crew may even join you for dinner!  One comment per person, please !!

 

Follow the four Food Adventurers: Chef House, The King, Hungry Jax and The Big Ragu on FACEBOOK HERE.  “Like” them on Facebook, love them in your heart.

Tweet Tweet @food_adv

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Dayton: A City Worth Fighting For

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E-blastAnnualMeeting_smaller2Get an update on progress through the Greater Downtown Dayton Plan during a special community meeting.

If there’s one thing I’ve learned about this city since I moved here in 2009, it’s that Dayton doesn’t give up. It’s true we’ve had our share of setbacks, but we also have a history of bouncing back tougher than ever.

In 2010, community leaders from the public and private sectors rolled out a new strategic plan for our city’s urban core called the Greater Downtown Dayton Plan. In it, you’ll find the framework for a healthy and vibrant downtown as well as the surrounding neighborhoods. But why downtown? Why not just call it quits? We had been outed by a national publication as “dying”; what’s the use in fighting?

Daytonians don’t give up. Perhaps it’s something coded in our DNA, but whatever the reason, Dayton denizens have a long tradition of sticking up for what they believe in. Flood knock out your city? Big deal; we’ll rebuild. Impossible notion of human-powered flight? Hey ma, watch this! Our city’s got grit and determination, and today I’m pleased to invite you to witness the latest blow to any nay-sayer who dogs Dayton.

title-board-infographicThe Greater Downtown Dayton Plan community update is scheduled for 3:30-5 p.m. Wednesday, Nov. 19, in the Wintergarden area at the Schuster Performing Arts Center, right in the heart of downtown Dayton. Mix and mingle with other people like you who refuse to quit. Our presentation will begin at 4 p.m. Those who love boring PowerPoint presentations and staid speakers should sit this one out; our presentation will be fast-paced and dynamic, featuring new promotional videos. We’ll begin and end with live music, to boot.

Find out why downtown not only is worth saving, it’s worth growing. Roughly 42,000 employees, 20,000 residents, and 40,000 students call the greater downtown area home. We see more than 7 million visitors every year. Surprised? You shouldn’t be; downtown Dayton reflects a national trend. Downtowns are filling a special niche: to be places where people have an active, convenient lifestyle. Creating that place is integral to attracting investment, as well as retaining and creating jobs because more businesses are locating and expanding where people want to be — and more of them want to be in vibrant, diverse cities where they can live, work, play and learn within walkable distances. This is the future of our city, and the Greater Downtown Dayton Plan is our blueprint to achieve it.

Here’s a little sneak peek at some of the highlights the plan has achieved since it launched in 2010:

  • $408.5 million: Projects completed
  • $182.1 million: Projects currently in development
  • $81 million: Investments in downtown’s educational institutions
  • $72 million: Amount invested in walking and biking corridors
  • $1 million: Amount of capital funding secured to launch a bike share in 2015
  • $5.47 million: Total river corridor investments, including the RiverScape River Run

There’s still a lot of work that needs to be done, and we’ll continue to lean on the support of our community. But let’s take one day to reflect on all the good things happening in Dayton. Let’s take a moment and talk about our progress. Let’s get a glimpse of progress in the pipelines and start to see the future of our city as a vibrant, active community. Let’s look at a million more reasons why Dayton is a city worthy of attention from the rest of the world as a place where don’t wait on salvation to be delivered to us; we’re a city with momentum, and we did it ourselves.

Please RSVP to [email protected] or call (937) 224-1518 ext. 221, and we’ll be sure to save you a seat at the Greater Downtown Dayton Plan community update.

51 Artists’ Handcrafted “giftables” in DVAC’s Holiday Gift Gallery

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7109_865831023435954_2634505968125250484_nSparkling glass ornaments, hand-turned wood bowls, eclectic jewelry, painted silk and chunky hand-knit scarves, charming pottery, architecturally-inspired ceramic, letterpress cards, black and white photography and small whimsical painting are what’s on view at DVAC to kick-off the Holiday Season.

 

DVAC’s annual gift gallery has become the BEST one-stop-shopping for friends, loved ones, workmates and …yourself! Everything is one of a kind and made by a DVAC member artists—either experienced or just starting out. All items are priced competitively and were chosen for their originality, quality craftsmanship and
contemporary or classic stye.10731206_870313132987743_4346412566299422035_n

 

This year’s featured fine art and fine craft was selected jurors Kim Megginson, Owner/Buyer, ZIG ZAG Gallery, Dayton; Litsa Spanos, President, ADC Art Design Consultants, Cincinnati; and Betty Talbott, Executive Director, Ohio Designer Craftsmen and Ohio Craft Museum, Columbus.

 

DVAC helps sustain the arts community by providing a place for artist to exhibit, market, and sell work and also helps satisfy the needs and wants of art-lovers who have a place to see art and, often, meet the artists – it is how DVAC connects the dots in visual arts. In 2013 DVAC ARTtoBUY artists received over $18,000 in art sales commissions. At its core, DVAC advances art for the community and a community for artists.

 

10394022_870313012987755_6670593127787336051_n DVAC’s popular Beer & Peanuts Shopping Party is back December 17, 5-8 p.m. featuring beers selected by Joe Waizmann of Warped Wing Brewing Company

 

The Dayton Visual Arts Center provides art for the community and a community for artists. DVAC receives operating support from the Ohio Arts Council, Culture Works, Dayton Power & Light Foundation, Montgomery County Arts & Cultural District, the Virginia W. Kettering Foundation; Community Partner Members Houser Asphalt & Concrete, LWC Inc., Mousaian Oriental Rugs and Premier Health; and Members.

 

DVAC is located at 118 N. Jefferson St in downtown Dayton. Ample metered parking; free after 6pm and on weekends. Gallery Hours: Tuesday-Saturday, 11am-6pm. Closed Sunday and Monday.

 

 

The Top 25 Soups of Dayton

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Homemade Chicken Tortilla Soup from Fresco – Click to Enlarge

As the weather turns colder, nothing warms the soul like a good bowl of soup.  Our DaytonMostMetro Food Adventures crew, Chef House, The King, Hungry Jax and The Big Ragu, have compiled our list  of  Dayton’s Best Soups.  From the first steaming spoonful, to that little bit of liquid left in the bottom, these are the best bowls of chow that the Miami Valley has to offer.  So, all you serious foodies sit back, get some crackers if need be, and check out our list of MUST EAT soups.

 

In no particular order, here they are…

DAYTON’S TOP 25 SOUPS

 

1) THE JUMBALAYA at BUCKIN’ DONKEY GRILLE:  For 15 years, owner Sean McKown has perfected his Jumbalaya recipe.  He tested it on friends and family, and the end product is a culmination of those efforts.  The result is a masterpiece in a cup.  Filled with sausage and seafood, it has just the right amount of tangy flavor and heat.  We squirt some hot sauce on this bad boy and go to town..

 

2) CHICKEN TORTILLA SOUP from FRESCO: Homemade chicken broth from scratch.  Fall off the bone chicken pieces, vegetables tortilla strips and a dollop of sour cream on top.  This is one of those moments where you lose yourself in a heavenly bliss.  This is the best chicken tortilla soup we have ever eaten, made by the best chef in Dayton, Jenn DiSanto.  This soup is Chef House’s favorite !

 

“The Shrimp and Pork Soup” at Linh’s Bistro is Pho-nomenal !

3) SALMON BISQUE at SWEENEY’S SEAFOOD: Creamy, with fresh salmon chunks, this rich soup is a crowd pleaser.  We can’t think of a better soup on a crisp cold day.   The fresh thyme, dill and other spices, finish the flavor, making this soup one of our favorites.  We already are in love with many of Sweeney’s appetizers, now we have another gem added to the list.

 

4) THE LOBSTER BISQUE from DELI at WEBSTER ST. & TOP OF THE MARKET: Served piping hot in a generous bowl, we were blown away by the lobster flavor balance with the creaminess of the bisque.  The soup is absolutely delicious, and very filling.  Congrats to the Deli on Webster & Top of the Market for staying true to the elegance of this soup,yet putting a hearty, delicious spin on it.  This is one of The Big Ragu’s favorites !

 

5) THE SHRIMP and PORK SOUP at LINH’s BISTRO:  Welcome to the enormous bowl world of the “Pho Soups” offered at Linh’s Bistro.  This meal sized soup contains broth, shaved pork and pieces of shrimp.   Sure you can get it with clear rice noodles, but we prefer this Vietnamese soup with the egg noodle option (#34 on the menu). Vegetables and scallions also line the bowl, but that’s not all.  The soup is served with a side plate of jalapenos, bean sprouts cilantro and lime.  Hand pull some cilantro and dump the rest of the side items into the bowl.  This soup defines the words Food Adventure.

 

The Woodhouse Chili at Archer’s Tavern: A good story behind it

6)  THE CABBAGE ROLL SOUP from VOLTZY’s ROOT BEER STAND: The best soup in a root beer stand in the United States.  Voltzy homemakes this stuff with cabbage, tomatoes, rice and his signature burger meat.  In his words, it is so delicious, it will make you sing “Touch me in the Morning.”  Cabbage rolls not your style? Then try his almost equally delicious “Cream of Vandalia Onion Soup.”  Yes, Vandalia like the city.. Voltzy is nuts.

 

7) THE POTATO SOUP at DOUBLEDAY’S GRILL & TAVERN: In a restaurant known for their homemade soups, this one shines.  This soup has wowed Dayton crowds for decades, and has somewhat of a cult following.  Doubleday’s large menu makes this a perfect starter to a great meal.  The rich, creamy flavor is a great warm up, for a snowy day.

 

8) THE NEW ORLEANS STYLE GUMBO at JIMMIES LADDER 11:  Hearty, rich and just the right spiciness, this soup is one of those “OMG” moments when you take a bite.  Owner Jimmie Brandell is no stranger to soups, having cooked at one of the iconic “Upper Krust” locations for years.  He hones his craft, and has hit the mark on this one.  Order a bowl and wake up your taste buds.  Goes perfect with their craft beer selections !

 

 

The Warm Goodness of North China’s “Sizzling Rice Soup”

9) THE CHILI AT ARCHER’S TAVERN: Now here is a good story.  Every year, Archer’s holds a chili cookoff, and the winning chili goes on the menu for a year.  All proceeds from the contest go to the Centerville High School’s Culinary Arts Program!  The result is an amazing chili and a charitable donation!  The current “Woodhouse Chili” is made with fire roasted tomatoes and jalapenos.  It is topped with cheese and Fritos.  Probably the spiciest of the delicious soups on our list.  That’s why it is “The King’s” favorite on the list.

 

10) THE CLAM CHOWDER AT BULLWINKLE’S:  Clam Chowder at a rib place?  The answer is yes, young Jedi.  This soup is homemade and downright addicting.  Chunks of clams in a mix of potatoes and cream sauce make this one of our “Must Eats.”  Not many people know about this soup, but now you do.  We are not responsible for any addictions.  Make sure you start your meal here with this savory favorite.

 

11) THE SIZZLING RICE SOUP at NORTH CHINA:  This masterpiece is actually a meal sized bowl for 2 as listed on the menu.  But sometimes, we get a wild hair, and order this as a meal.  Sure you can get this soup as an appetizer, but who wants to share something this good?  The flavor is a perfect balance of vegetables and rice in a broth flavored with a hint of salt.  In a restaurant known for their homemade soups, this one can’t be ignored.  They have another mega soup that almost made our list, the “House Noodle Soup” is a must eat too!

 

The Lobster Bisque at the Deli at Webster Street is delicious

12) CHICKEN GUMBO from DISALVO’S DELI: Another homemade soup from scratch.  Perfectly carved, generous chicken pieces, line a delicately light broth.  The bowl is filled with a treasure trove of vegetables and tremendous flavor.  Chef Ronnie DiSalvo takes pride in his food, and this is another example of his incredible creations.  It is made with love from the heart, straight to your mouth!

 

13) THE MUSHROOM BISQUE at CHRISTOPHER’S RESTAURANT: Vegetarians  rejoice!  This Dayton soup is for you.  A fresh, home made delicious recipe means a warm feeling in every spoonful.  The taste of the fresh mushrooms is incredible.  Christopher’s thrives on making quality, homemade soups, and this choice is the star.  Check it out and pair it with one of their delicious sandwiches.

 

14) THE TURTLE SOUP at THE AMBER ROSE: This soup is exotic, thick and hearty.  We absolutely love Amber Rose’s spin on this old school favorite.  We aren’t sure how traditional it is, but it is beyond good.  This is one of those things that you eat and immediately want more.  Try it for yourself as an appetizer to an Eastern European meal.

 

15) THE WILD MUSHROOM SOUP FROM HAWTHORNE GRILL: It is pure comfort in a bowl.  The soup is creamy, bold and flavorful.  Hawthorne Grill puts out some great dishes, and this is one you need to get your hands on.  This weather is the perfect time to try this unique, homemade item.

“The Pickle Soup” at Blind Bob’s is a Dayton Original

 

16) THE PICKLE SOUP from BLIND BOB’S: Don’t be fooled by the sound of it, this is one of the best soups in Dayton.  The flavor isn’t sharp, it is surprisingly level.  If you like cream of broccoli soup, this is an even better spin on it.  We congratulate Blind Bob’s for not only the uniqueness, but for the amazing taste.  This is a great warm up right before you try one of their burger selections!

 

17) DUBLIN PUB’S “WORLD FAMOUS POTATO SOUP”: It must be world famous, because it is downright incredible.  It is rich, filling and sinful.  We suggest getting it in the Sourdough bowl and add cheese and bacon on it.  We also recommend taking a nap after you eat it.  This soup is Hungry Jax’s top pick!

 

18) CREAMY CHICKEN SOUP at CHINA COTTAGE:  This is a house specialty, and we have never seen a creamy chicken soup offered at a Chinese restaurant other than here.  There is good reason.  No one else’s chicken soup could compare.  It is a deliciously light cream soup that cleanses the pallet and readies your taste buds for those spicy dishes made from Chef Tiger Wang.  This soup is definitely a Dayton Original.

 

19) THE GUINNESS ONION SOUP AT NICK’S RESTAURANT:  Always made from scratch buy their “soup nazi.”  This soup is served in a unique bowl, with a mound of cheese and few gigantic croutons.  But what hit us most is the rich flavor.   Hot broth dripping down your chin, as you swallow some of the gooey cheese.  Take a spoonful and you will see why this restaurant is the pride of Xenia.

 

“The Chicken Gumbo” at DiSalvo’s Deli. You wont see this online anywhere else, we got the scoop !

20)  THE HOT AND SOUR SOUP at YOUNG CHOW:  Yes , it made the list because it is that good.  And guess what else, the price is right.  We scald ourselves every time, because we cant wait to get into this soup’s shredded goodness.  A perfect balance of tofu, pepper and pork, this hot and sour soup is fantastic.  We looked at your fortune cookie, it says you need to go to Young Chow.

 

21) HOMEMADE CHICKEN NOODLE SOUP from ALL SOUPED UP:  The 2nd Street market has some tremendous food shops.  In the middle of the market, “All Souped Up” is impressing the masses with creations like their Chicken Noodle Soup.  Homemade noodles, pieces of delicate chicken, and a small balance of vegetables make this soup.  It tastes like something your mom or grandmother would make.   It is fun to take a seat at the market and enjoy this soup and get lost in the goodness.

 

 22) THE COCONUT SOUP at SIAM PAD THAI: Another exotic choice on this list.  Cherry tomatoes, lime juice and mushrooms highlight the ingredients in this soup.  The tangy, light flavor make this soup the most refreshing on our list.  If you have not been to Siam Pad Thai, we suggest you pair it with one of their pad thai dishes, or specialty sushi rolls. We promise you will be craving this soup in no time.

 

23) THE GUMBO at RUE DUMAINE:  This is a no brainer.  Hello, the owner/Chef Anne Kearney studied under Food Netwoork superstar, Emeril Lagasse.  Needless to say, when it comes to New Orleans’ flavors, she knows what she is doing.  This award winning chef has a menu unparalleled n Dayton.  We have found the perfect start to a meal at Rue Dumaine.

 

The Guinness Onion Soup at Nick’s Restaurant in Xenia is sinfully gooey

 

24) THE CLAM CHOWDER at JAY’S SEAFOOD:  When a soup is a Dayton icon and a Dayton staple for decades, it has to make the list.  Whether you are 8 years old, or 80, people love this soup and have fond memories associated with it.  The creamy broth, the chunks of fresh clams, and the perfect dash of pepper make this soup.  Cracker sor not, you are in for a treat when you sit down for a cup or bowl of this deliciousness… so go for the bowl.

 

25) TEQUILA CHILI at LUCKY’S TAPROOM:  Unique blast of flavor from the kitchen at Lucky’s.  Owner Andrew Trick has developed an underground mass following of his terrific food, and this chili is a highlight on the menu.  They offer a regular or vegetarian option.  Recommendation: There is no better pairing on this list than the Tequila Chili and one of Lucky’s numerous craft beers.  So go to Lucky’s, thumb through the beer booklet, pick one out, and thank us later.

 

That’s it, that’s our list !  What did we miss?  Do you agree or disagree with our choices ??  Please comment below and tell us your thoughts.

Meanwhile, check out our incredible photo gallery of Dayton’s best soups, below and “like” Food Adventures on Facebook by CLICKING HERE !

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DVAC Presents Abstract Paintings By Dayton’s Susanne Scherette King

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Inspired by the bold, graphic lines of American expressionists Robert Motherwell and Franz Kline (ca. 1940-60s); and steeped in the palette and organic architecture stylized by Frank Lloyd Wright and paralleled in her Oakwood home, Susanne Scherette King‘s abstract shapes, dynamic brush strokes, tones and textures are visual poetry.

 

DVAC’s solo exhibition of Dayton-based painter, Susanne Scherette King is on view November 7 through December 27, 2014 King’s work was selected for solo exhibition amongst 120 applications for DVAC’s 2012 Biennial Call for Exhibitions.

Rigidly She Descended on Her Position, 2014 24 x 24 nfssmall

Born and raised in Indiana, with a B.A. from Valparaiso University (IN) and an M.S. in Education from University of Dayton, she’s been a resident of Oakwood since the early 1980s. She found her creative outlet in garden design and began painting seriously in 2004 while teaching writing at Oakwood Junior High. She quickly reached a level of accomplishment leading to shows in Dayton and Columbus in 2009 and Philadelphia in 2010.  Her work was briefly interrupted by a serious automobile accident in the Fall of 2011 and subsequent illness. Remarkably, however, the work displayed in this show, as well as other large-scale work, was produced predominantly from the Summer of 2011 to the present, during what was supposed to be a period of rest and recovery.

 

She says of how she approaches her canvas: “Each canvas is approached without any preconception. Color evokes emotion; emotion evokes color. The creative-process used on these paintings involves continual change, moving through layers and layers of color and medium. This process evolves into an expression of translucent, organic form. Like nature, sometimes the elements have a life of their own. Paint, water, and oil mix and create a synergy emerging on the canvas.”

 

The Opening Reception is November 7, 5-8 p.m. and is free and open to the public. King will be giving a fee Gallery Talk on December 11, at 6:15 p.m. The exhibition runs through December 27.

 

The Presenting Exhibition Sponsors are Jon & Diana Sebaly; Exhibition Partners are Bill & Mary Koch; and Education & Public Program Sponsors are Dr. Bob Brandt, King Orthodontics and Michael E. Peters, Esq.

 

imgres-1The Dayton Visual Arts Center provides art for the community and a community for artists. DVAC receives operating support from the Ohio Arts Council, Culture Works, Dayton Power & Light Foundation, Montgomery County Arts & Cultural District, the Virginia W. Kettering Foundation; Community Partner Members Houser Asphalt & Concrete, LWC Inc., Mousaian Oriental Rugs and Premier Health; and Members.

 

DVAC is located at 118 N. Jefferson St in downtown Dayton. Ample metered parking; free after 6pm and on weekends. Gallery Hours: Tuesday-Saturday, 11am-6pm. Closed Sunday and Monday.

Video Proof: Amber Rose Restaurant is Haunted !

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The Ghost that Haunts The Amber Rose

First and foremost, The Amber Rose Restaurant has some of the most delicious comfort food in Dayton.  This eatery has some terrific Eastern European style food.  But there is a spooky side to this place on 1400 Valley Street in Dayton.  Yes, this Food Adventure fright comes right in time for Halloween.  That’s right, Big Ragu and the Crew have the inside scoop on the The Amber Rose.

 

HERE’S THE SKINNY:

— The building was built in 1912 by Sigmunt Ksiezopolski and was a general store through the 1980’s

— In 1989 Elinor Sluzas bought the building and opened the Amber Rose a year later.   The menu was her own Lithuanian recipes, and her twists on Eastern European favorites.

— Named Amber Rose for the Amber jewels mined in Lithuania and Northern Europe, and Rose symbolizing love and compassion.

— in 1998, owner Joe Castellano bought the restaurant, and still uses Elinor’s recipes.  The entire staff is very friendly.

— Practically every item is homemade.  This is a restaurant that does things the way it should be… from scratch.  If it isn’t made ‘in-house,’ it is bought from local vendors.

— The Amber Rose does a lot of catering for business events, weddings, etc.  In fact, it is the largest part of their business.

— Banquet Room upstairs, and a meeting room as well, allows an option for wedding receptions, or a private Food Adventure (stay tuned)

 

HERE’S THE SCARY:

Longtime Server Aimee who shared the ghost video with Amber Rose Owner Joe Castellano

— The Amber Rose and its story appear in the book “Haunted Ohio III”

— The daughter of the original owner of the building is said to haunt the main level and upstairs of Amber Rose.  Her name is Genevieve Ksiezopolski, and is also known as “Chickie.”

— Long time waitress Aimee has witnessed glasses flying off the shelves

— Owner Joe Castellano has seen lights and fans turned on in the upstairs office, after he had turned them off.

— One of the restaurant cooks claimed to have seen the ghostly apparition of Genevieve aka “Chickie.”  He says the spirit was in front of him, then lifted up her ruffled dress slightly, and walked out of the room.  Now comes the unexplainable part…. There are security cameras throughout the restaurant including the kitchen.  When the management heard the cook’s story, they decided to pull up the surveillance tape.  What they saw was a small, bright, white orb enter, circle and leave the room at the same exact time the cook said he saw the ghost.  Eerie.. Is it proof of a ghost, or just a coincidence?

 HERE IS THE VIDEO: YOU BE THE JUDGE  –

— Paranormal investigators visit the restaurant each year and claim that a second ghost, named Richard, inhabits the basement.

 

MUST EATS:

— DELUXE POTATO PANCAKES:  This appetizer is covered in cheddar-jack cheese, bacon and scallions.  The crispy circles are and served with sour cream, for a rich indulgence you wont soon forget.

— ELINOR’S SIGNATURE TURTLE SOUP:  An amazing must eat!  If you have never had turtle soup, don’t be afraid.  It is a cross between vegetable soup and chili.  We challenge anyone to try a cup and tell us it is not delicious.

— PIEROGI & ONIONS:  This “old country” favorite is a rarity in Dayton.  Amber Rose does it right.  Homemade pierogi dumplings with sauteed onions, served with a side of cream cheese.  If you have never had pierogies, they are dumplings filled with potato.  It makes for a rich, filling comfort food, and a favorite in Poland.

— THE TRADITIONAL REUBEN:  Stacked high with thinly sliced corn beef, the sandwich is then topped with sauerkraut.  Condiments slapped on include 1000 island dressing and swiss cheese.  The finishing touch is grilling the rye bread.  A Food Adventure on a plate, indeed.

— THE WARSAW MEDLEY: This dish features four of the restaurants specialties.  First, the CABBAGE ROLLS, which are one of the best selling items at the restaurant.  The dish also features a sausage link, HOMEMADE SAUSAGE, so it is the real deal!  Thirdly, the SAUERKRAUT.  Now listen, we are picky on our sauerkraut and The Big Ragu says this sweet recipe is the best sauerkraut he has ever eaten.  It is a Lithuanian spin on German Sauerkraut, and has less of a “sour bite.”

Like Reuben Sandwiches? Try The Amber Rose version on for size….

— THE HUNTER SCHNITZEL SANDWICH: Hand breaded with pretzels.. need we say more?  The pork loin is then golden fried, and served on  a hoagie bun with lettuce, tomato, onion and dark mustard.   Opt for the Hunter Dinner instead, served with no bread, but covered in a creamy mustard sauce.. all homemade !

— ANNUAL “OKTOBERFEST”:  During the month of October, your first draft beer is 10 cents, and the ones after are $1.50.

 Honorable Mention:  Two other favorites include the Polish Sausage Stuffed Mushrooms and the German Bier Cheese Dip served with pretzels and rye bread.

We recommend stopping by this incredible unique and lovable restaurant.  Become enchanted by the old world menu, and the savory dishes.   The food is complimented by the atmosphere of stained glass accent windows and tin ceilings for a European Cafe feel.

Get some spirits at the bar and maybe say hello to the spirit known as “Chickie.”  Remember, roses are amber, violets are blue, eat the delicious food and you may get a BOO!  Happy Halloween, Foodies !

Want more scoop and killer pictures of the Miami Valley’s best food places?  Then  follow Food Adventures with Hungry Jax, Chef House, The King and the Big Ragu on Facebook by clicking HERE.  We are not food critics, we just love to eat!   Check  back for our weekly articles on Dayton Most Metro, where we share the best local eats with our fellow Daytonians!

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Chicken Louie’s Resurrected in Miamisburg Subby’s + Wing Dinner Giveaway!

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Chicken Louie’s is BAAACK !

A 50 year old Dayton business thought closed forever, is making a big comeback in a Miamisburg Super Subby’s Restaurant.  The return of Chicken Louie’s menu in Dayton has area foodies going beserk.   The fever has hit the Food Adventures Crew, and we have made 3 visits so far.  Guess what, we were very impressed!

HISTORY: Since 1958, Chicken Louie’s has been delighting crowds with their food.  Many of you may remember Chicken Louie’s and  Lou’s Broaster Hut that were located on N. Main and on Third Streets with “take out only” format.  They were 24 hour places and people drove in from miles around to get the goods.  In 2001, the N. Main Street location closed briefly then was re-opened when Lou sold the store to Joe Beach.  That store was in business until November 2008, when  Daytonians had their hearts broken, and it closed.  Then on January 30th, 2014 Chicken Louie’s was relaunched in a partnership inside Subby’s Miamisburg location.  Sadly, Louie passed away in 2012 and was not able to see the re-opening of his brand.  We think he would be proud of the results, and now thousands of Dayton residents can once again GET THEIR CHICKEN  LOUIE FIX !!

Click to Enlarge these Broasted Potatoes to Huge, Buttery Proportions

Speaking of getting your fix, we have a **CONTEST** where you can do just that!  You can win a DINNER with the Food Adventure Crew by commenting on the story below.  One winner will be chosen at random next week.  One comment per person, please.

 

HERE’S THE SKINNY:

— Located inside Super Subbys in Miamisburg at 1242 E. Central Ave.

— Customers think the secret to Chicken Louie’s incredible chicken is the Broasting Process.. What is Broasting?  It is a patented process of deep frying the chicken in a pressure cooker.  The result is perfectly moist, breaded chicken every time.

— The REAL SECRET to Chicken Louie’s Chicken,  according to Joe Beach, is the special way he marinates the chicken before the cooking process.  Whatever the reason, we cant get enough!

— The menu is limited and not the full blown Chicken Louie’s menu.  But all the favorites are back like wings, legs, breasts, broasted potatoes, and those pies !!!

— The location also serves a full Subby’s menu.  Subby’s is a Dayton Original sandwich shop, and one of our favorites.

 — This dual concept is the only one in Dayton, but Joe Beach is looking for investors to open other “partnership” locations

 

Broasted Wings Tossed in Hot Buffalo Sauce

Broasted Wings Tossed in Hot Buffalo Sauce. Ragu says Mild BBQ Sauce is the Best

Now lets sink our teeth into the new Chicken Louie’s, with the same great taste we know and love.  We will also point out a few Subby’s favorites along the way !

Without further delay, here are this week’s MUST EATS, the best foods at Chicken Louie’s / Subby’s , that will never lay an egg….

 

CHICKEN LOUIE’S MUST EATS:

— THE BROASTED POTATOES:  Cooked perfectly, and sliced with the patented crinkle cut, these potatoes are drizzled in a spiced butter sauce.  The hot, steaming potatoes are like huge fries (about 1/5 of a potato).  If you have never had them,  we suggest you run right now and get some.  We don’t care if you are in your jammies.  This is truly something to experience and a Food Adventure Must Eat.

—THE BROASTED CHICKEN BREASTS:  Juicy, large on the breast bone, cooked perfectly every time through the broasting process.  The crunchiness of the breading is amazing.  Our “The King” says this is his favorite.  He says forgo tossing it in the sauce, it tastes so good it doesn’t need it.

The man responsible for bringing Chicken Louie’s back: Joe Beach

— THE BROASTED WINGS:  You can have them broasted (plain), mild BBQ, Medium BBQ, Hot BBQ or Hot Buffalo.  The Big Ragu says “get your wings tossed in a sauce, it’s the best way to have them!  You dark meat freaks will be happy to know that Chicken Louie’s also offers chicken legs made in the same options.

 — PEANUT BUTTER PIE: The lightest, creamiest peanut butter pie you will ever taste.  It is a dream in every fork full, and our mouth is watering while we write this.  For you chicken loving guys, get your girlfriend in the door by getting her to to try this pie.. You will have a free pass to Chicken Louie’s from there on out.

— SWEET POTATO PIE: One-of-a-kind Dayton Original.  This pie is so delicate, it is like a slice of pumpkin pie.  But it is sweet potato pie.  We have never had anything like this.  Amazing and a must eat for any real Dayton foodie.

 

As you now know,  Chicken Louie’s is inside a Subby’s restaurant in Miamisburg.  We couldn’t ignore this Dayton based sandwich chain, that has been in town since 1978.   We had to give Subby’s some love.  We won’t ruffle any feathers with these MUST EATS…

 

SUBBY’S MUST EATS:

— SUBBYS CHILI:  We know of no other place in town that dumps chunks of freshly sliced provolone and mushrooms into your chili.  the end result is phenomenal.  Cold days like today make it a perfect time for this tasty Miami Valley treat.

— THE TURKEY & PEPPERONI SUB:  A bizarre combination that just works.  Maybe it’s the bun, maybe the mayo or the Subby’s toppings.  We don’t know, when we find out, we will have our people get with your people and fill you in.

Subby’s Tuna Sub is a Must Eat !

— THE TUNA SUB:  Definitely one of the top tuna subs in Dayton.  The Big Ragu likes his tuna sub cold, but it comes in a hot version for you people who like to see that provolone melt.  This sandwich is just damn good.. period.

— SUBBYS BIG FISH:  Deep fried fish patty with tartar sauce and all the toppings.  Whe you take a bite, the hot fresh bread mix with the fish is amazing.  Very filling, it is a perfect cure to your hunger.

 

The moral of this story is: Chicken Louie’s is back for those who have missed it.  It is back, just the way you remembered it.   It is rare that a lost food icon returns to Dayton.  They even have the dinner rolls and serve it in aluminum foil.  Enjoy this rebirth of a Dayton Original!

NOW WHO WANTS A FREE CHICKEN DINNER ??? * COMMENT BELOW FOR A CHANCE TO WIN DINNER WITH THE FOOD ADVENTURES  CREW!  One person will be drawn at random.

If you have never tried Louie’s menu, “Don’t be Chicken.”  After all, why did the chicken cross the road?  To get to Chicken Louie’s in Miamisburg, of course….

Also – If you want the coolest photos and scoop on Dayton’s eats, don’t be chicken and “LIKE” Food Adventures on Facebook by clicking here !

Check out our photo gallery below from our multiple trips to Chicken Louie’s !

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Nite at the Races : 6th Annual Event to Prevent Homelessness in Dayton

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The GDAA Rent Foundation Charity

Time for all you local Dayton supporters to put your money where your mouth is… the horses mouth, that is …

Want a fun way to support a charity that helps prevent homelessness in Dayton?  Then attend the 6th Annual “Nite at the Races” event on Nov 7th at the IUE HALL on 1675 Woodman Dr. in Kettering.

Held each year by the Rent Foundation, which is the charity enterprise of the Greater Dayton Apartment Association, the event promises to be a great time.

Races are shown on a big screen and you can bet and win cash!  Some of the food confirmed will be Frickers Wings, Johnny’s Slice of NY Pizza and a Hot Dog Bar !

Did we mention endless beer?  Come out and pull some tabs, buy some raffle tickets and jockey your way to the front of the line to make a bet.

The Greater Dayton Apartment Association has been helping needy families since 1993.  They have made real results, affecting lives of dozens of Dayton area families.

This event is critical to building charity funds to be able to assist families in 2014 and 2015.

 

WHAT: BET CASH, WIN CASH on HORSE RACES PLAYED ON THE BIG SCREEN

WHAT ELSE: PULL TABS and RAFFLE PRIZES

COST: $15 includes endless beer, food, and soft drinks !

TICKETS AVAILABLE AT THE DOOR

WHERE: 1675 Woodman Drive at the IUE CWA HALL (Parking in the back)

WHY: Raise money for the GDAA Rent Foundation, who pays rent to families through unforeseen crisis or hardships, thereby preventing homelessness.

 

Bring your friends for a nite at the “track.”  There are so many ways to win at this great event!

So saddle up, get out of the gates and head to 1675 Woodman Drive IUE CWA Hall on November 7th at 6:30pm!

Support a charity while just horsin’ around ! 

Check out our photo gallery below of some of the past year’s  RENT FOUNDATION NITE AT THE RACES !

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