Dayton937

Things to do in Dayton | Restaurants, Theatre, Music and More

Lisa Grigsby

Parade Kicks Off 5th Annual Beer Week

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11892276_727429157385348_3897557589630179093_nFive years ago a couple of dozen folks made their way from the Dublin Pub to Thai 9 in the first ever Beer Week Parade. Today when the parade steps off at  4:30pm from the Dublin Pub, several hundred are expected to participate.  Many of the local breweries will participate, pictured left is the contingent from Fifth Street Brewpub last year.

Leading off the parade this year will be the Miami Valley Pipes & Drums. Special floats and vehicles like  Thai Rob’s VW Van with Nimrod Camper, The Radler from Warped Wing, Dayton Brew Tours & the Groove Machine Party Bus.  Participants are welcome to wear their favorite beer t-shirts, hats and bring signs!  Parade Viewers line Fifth Street patio’s and often are treated to give-aways from those in the parade.  As the parade turns into the Fifth Street parking lot on the west end of the Oregon District, the crowd will gather for a picture and then the official opening of Beer Week (thought this year is seems there were so many events that several started yesterday, like the Tomfoolery Outdoors Dayton Beer Milers at Dayton Beer Company).

The 2015 Beer Week is a craft beer drinkers bonanza!  With over 150 events scheduled at over 65 locations, bars will be hosting tap takeovers, restaurants have planned beer dinners, and glassware giveaways are all over town.  Here are a few of the highlights:

Monday, August 24:

National Waffle Day at Fifth Street Brewpub  1908

Sam Adams Stein Hoist at King’s Point Pub

Heavy Seas Beer Dinner at Chappy’s Social House

Release of Big Hare American Barley Wine at Hairless Hare Brewery

Fat Head Tap Takeover at Bunkers

 

Tuesday, August 25:

Beer Dinner with North High Brewing at Spinoza’s

Troegs beer dinner at Archer’s Tavern

Sierra Nevada/Riegele Dinner at Whole Foods

Southern Tier Keep the Pint Night at Boston’s Bistro

Sour Beers of New Belgium at Pies and Pints

Star City Brewing Tapping at Ron’s Pizza

 

Wednesday, August 26:

Garden Station Summer Ale Release at Fifth Street Brewpub

Rivertown Beer & Cheest Pairings at A Taste of WineRTLOGO_wCincy3 copy

Clown Shoes Tap Takeover at Lock 27 Brewing

Bell’s Tap Takeover at 311 Drafthouse

3 Floyds Tap Takeover at Dog’s Breath Tavern

 

Thursday, August 27:

Dogfish Head Night at Proto Build Bar

Jackie O’s Beer Dinner at Ollie’s Place

Schlafly Pumpkin and Raspberry Hefe at West Milton IGADBW-AD-3.5X2

Rhinegeist Tap Takeover at Barrel House

MadTree Brewing Takeover at Mudlick Tap House

Pumpkin Beer Tasting at Oscar’s Bar

Unibroue Beer Dinner at Thai9

 

Friday, August 28:

Belgian Beers and Bowling at Poelking Lanes

Eight Ball Brewing Takeover at Arrow Wine Centerville

Jackie O’s & Girl Scout Cookie Pairings at South Park Tavernc81d4ma1b1k6mqopy4dda99eg9rm2d4k

Dayton vs Cincinnati Breweries Beer Showdown at Jimmie’s Ladder 11

Bottle release of Chai Samsara at Eudora Brewing Company

Founders Tap Takeover at Buffalo Wild Wings Troy

Trolley Stop Red Carpet Event

 

Saturday, August 29:

New Holland Brewing Co. Brunch at Lucky’s Taproom

Alefest at Dave Hall Plaza

Merchant du Vin Beer Dinner at Dublin Pub

For all Beer Week Events  check out our MostMetro.com calendar.

Documentary About Dayton Basketball Player “The Blur” Debuts Wed

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4174406_1429028451.088-1It’s been a labor of love for sports writer turned film producer and director Branson Wright, but after 8 years of working on a documentary about one of our region’s sports legends, he’s excited and nervous for the premiere. Scheduled for 6pm on Wednesday, August 26, The Dwight Anderson Story: From Stardom, to Streets, to Survival will be shown at the Kroc Center, located at 1000 N. Keowee St. in Dayton. Admission is free, and the community is welcome to attend.

The film tells a compelling story of the early success, subsequent struggle and ultimate redemption of a Dayton high school basketball phenomenon whose speed in the late 1970s earned him the nickname “The Blur.”

While superficially a story of cheers and tears, Wright’s film is also a cautionary tale for young people and ultimately an uplifting message about overcoming drug addiction and its consequences.

Dwight Anderson is considered by many to be the greatest basketball player hailing from Dayton. He led Roth High School to the state title as a sophomore in 1975 and was the top high school player in the country in 1978, averaging a triple double in his senior year. His speed earned hm the nickname “The Blur.” Anderson played for the University of Kentucky and the University of Southern California and was selected by the Washington Bullets in the second round of the 1982 NBA draft. He also spent several seasons in the Continental Basketball Association, averaging 21 points per game in 112 CBA games. Just how good was Anderson? NBA great Isiah Thomas put it best: “He was the Michael Jordan of our era.” The father of two, he currently plays in the Old Timers Basketball League and trains youth in basketball.

 

 

Cincinnati born and currently a Cleveland based sports writer, Branson Wright will be present at the documentary’s debut, which he insisted by in Dwight’s hometown of Dayton. After the screening, Wright and Anderson will be part of a discussion about the movie. In speaking with Wright, who started working on this film in 2007 as a first time filmmaker, he explained “how this project truly became a labor of love, as he learned to raise the funds, called in favors from friends to film, and tracked down interviews with UK greats like Kyle Macy, former coach Joe B. Hall and NBA legends Dominique Wilkins, Mark Aguirre and Isiah Thomas.1102729_10151799241124406_1986508114_o-e1440018347319-209x300

Wright explained that his passion for telling Dwight’s story is what carried him through, as months became years. While he was discovering the story of Dwight’s bravery he felt this film was worth fighting for. “I learned a lot about my own perseverance, I had put so much of my own time into this that I just had to finish,” Wright reflected. He launched a GoFundMe campaign about 4 months ago to fund the final editing of the documentary. Wright shared, one of the best things that came from taking so long to finish the project was the story changed. Dwight went to rehab and has been sober for 4 years now.

While this might have been Wright’s first film, he’s sure it’s not his last. He’s got a concept for another basketball project, this time women’s basketball with Cheryl Miller and the McGee twins. He’s hoping that his experience on this first project will make finding an investor a little easier the second time around. And he’s learning, as he reminded me Wednesday’s premiere is free, but donations will be gladly accepted.

The Dayton Human Relations Council is proud partner in the hosting of the film premiere. “We are excited to partner with Branson Wright on this screening,” said Catherine Crosby, Executive Director of the Human Relations Council. “We hope that this documentary will engage young people in reflection and discussion on perseverance, leadership, and personal responsibility.” As part of its mission, the Human Relations Council works to create safe and inclusive neighborhoods, to connect young adults to their community and to give them a voice and vehicle to make positive changes in their lives.

Corner Cafe Introduces 3 Course Pre-Show Dinner

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We knew we were impressed with the owners of Corner Kitchen when we experienced their tasting menu paired with some obscure but yummy wines.  But now they’ve introduced a prix-fixe dinner, created with the theater crowd in mind.  And they’ve even written a song about it:

? It’s time to play the music, It’s time to light the lights,
It’s time to meet the Prix Fixe menu at Corner Kitchen tonight!!! ?

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Corner Kitchen serves up dinner a Tues – Thu, 4:30pm – 10:00pm & Fri – Sat, 4:30pm – 11:00pm.  You can find them at the corner of 5th Street and Wayne Avenue in the Oregon District.

 

Back-To-School Sales Tax Holiday

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taxGet ready to shop!  Ohio is finally going to have a sales tax holiday this August, just in time for back-to-school! A common practice in many states, Ohio lawmakers have approved the first ever sales tax holiday in the Buckeye State.

The holiday starts on Friday, August 7, 2015 at 12:01 am and ends on Sunday, August 9, 2015 at 11:59 pm. During this time only, you can buy certain items and not pay any sales or use tax, either at the store or online. Those items fall into the following categories:

• An item of clothing priced at $75 or less
• An item of school supplies priced at $20 or less
• An item of school instructional material priced at $20 or less

You can buy any number of clothing items under $75, since the exemption applies to the individual price of an item. The same applies to school supplies and instructional material.

While most items of clothing are included in the sales tax holiday, things like accessories and sports equipment are not included. There’s also a list of specific school supplies and instructional materials that are included in the holiday.

Proponents of the measure and supporters from other states with such holidays say retailers leverage the tax exemption to create a Black Friday-like appeal and end up offering their own promotions.

A  University of Cincinnati study concludes Ohio families will save $78 million on school supplies.

Visit the Ohio Department of Taxation’s information page for the specific lists and more details on the tax holiday.

Happy shopping!

5 Tips To Get The Most Out of Restaurant Week

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Restaurant Week is a great chance to sample some of the Miami Valley’s restaurants at a discount.  Each eatery puts out a menu of  3 course meal deals  It kicks off tonight, Sun, July 26th and runs through Sun, Aug 2nd. It’s also a  week that is traditionally busier than usual for many of the area eateries so here are our top 5 tips for getting the most out of your Restaurant Week Experience:

1.  Reserve Early

Popular Restaurant Week choices will be booked up quickly, so the sooner you get on the phone to make your reservations, the better. Reservations for dinner early in the week (Monday – Wednesday) tend to be easier to get than Friday and Saturday.
Some restaurants normally closed on Monday actual open up for Restaurant Week so be sure to check the restaurants website for specific information.

2.  Manage Your Expectations

It is Restaurant Week and most restaurants offer fairly limited choices on the Restaurant Week menu, so if you’re a very picky eater, it might not be the best option for you.  Menu’s are predetermined for price, volume and  ease of service, so don’t be surprised if substitutions aren’t possible.  Frequently, the Restaurant Week menu won’t include a restaurant’s “signature” dishes, but you can often order them a la carte if you’d really like to give them a try.  Some menu’s may actually differ from what’s listed here, due to product availablity.

3.  Understand the Price

The $20.15 – 30.15  prix-fixe meal doesn’t include beverages, tip or tax. Beverages can be a pricey up sell, so if you’re concerned about your budget, ask about prices before you order. On the other hand, since your meal is discounted, this might be the best time to splurge on a bottle of wine.  There are even a few restaurants that will feed 2 or the $25.15 price.

5.  Tip Your Server Well

Just because you’re getting a discount on your  dinner doesn’t mean that the waiter or waitress is getting a break on their rent this month, so tip generously if you get good service. This also goes a long way toward dispelling the myth that Restaurant Week diners are cheap and don’t understand proper restaurant tipping etiquette.

Here are the Menu’s from participated restaurants:

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Appetizers:

  • Reuben Dip
    Corned Beef, Swiss, Sauerkraut and Cream cheese with 1000 Island and Rye Toasts
  • Mushrooms
    Boursin cheese stuffed cremini mushrooms

Soup or Salad:

  • Watermelon Salad
    Served over mixed greens with vinaigreette, lime zest and feta cheese topped with fresh mint
  • Gazpacho
    Blended cucumber and honeydew chilled soup topped with crème fraiche

Entrees:

  • Stuffed Zucchini Perót
    Served with saffron infused orzo pasta $20.15
  • Blueberry BBQ Gouda Chicken
    Served with Cheesy Potatoes $25.15
  • Hand Cut New York Strip
    Served with molasses smashed sweet potatoes and a red wine shallot reduction $30.15

The Barnsider

July 26, 2014 thru August 2, 2015

Choose a Starter…

(choice of one)

  • Cup of Baked Onion Soup Au Gratin
  • Cup of Soup Du Jour
  • Petite Order of Onion Rings
  • Petite order of Fried Mushroom
  • Loaded Potato Cakes

Choose an Entrée…

(all entrees served with House Salad)

$20.14
(choice of one)

  • Cajun Fried Catfish with Red Beans & Collard Greens
  • Pecan Crusted Chicken with Grand Marnier Sauce and Grilled Asparagus

Or

$25.14
(choice of one)

  • Full Slab BBQ Baby Back Ribs with Sweet Potato Soufflé and Corn on the Cob
  • Cajun Shrimp Skewers with Red Beans & Collard Greens

Or

$30.14
(choice of one)

  • The Islander New York Strip with Grilled Asparagus
  • Blackened Mahi Mahi with Red Beans & Collard Greens

Choose a Finale…

(choice of one)

  • Our House Carrot Cake
  • Howie’s New York Style Strawberry Cheesecake

Bunkers Bar & Grill

Dinner for 2 – $25.15

Choice #1

  • Choice of appetizer to share
  • Traditional Pizza (Up To 5 Toppings)
  • Choice of any two desserts

Choice #2

  • Choice of appetizer to share
  • Choice of any two:
    • Chicken Chunks
    • Chicken Strips
  • Choice of any two desserts

Choice #3

  • Choice of appetizer to share
  • Choice of any two quesadillas:
    • Beef • Chicken • Cheese
  • Choice of any two desserts

Available Appetizers

  • Jalapeno Bottle Caps
  • Jalapeno Poppers
  • Birdies Nest
  • Fried Mushrooms
  • Pretzel Sticks
  • Poe Anna
  • Cheese Sticks
  • Potato Skins
  • Seasoned Fries
  • Loaded Fries

Available Desserts

  • Chocolate Cake
  • Lemon Cake
  • Cheesecake
  • Choice of:
    • Strawberry • Caramel • Chocolate

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Summer restaurant week menu: July 27 thru August 1st

Choice of:

  • Glass of House wine
  • Soft drink
  • Craft Beer on tap
    • Guinness
    • Stella Artois
    • Bells Oberon
    • Fathead IPA

Choice of:

  • Tossed salad with choice of dressing
  • Caprese salad – fresh mozzarella, roma tomato, basil, balsamic reduction
  • Crab bisque – cream, sherry, lemon, old bay

Choice of:

  • Blackened Atlantic salmon over penne pasta with vodka tomato cream sauce. Garnished with Fresh vegetable du jour $25.15
  • 10 oz. Certified Angus beef top sirloin over garlic herb rice. Topped with cilantro-lime shrimp relish and marinated vegetables $28.15
  • 6 oz. Certified Angus beef filet mignon over roasted red pepper mashed potatoes and red wine demi- glace. Topped with bleu cheese crumbles $32.15

Choice of:

  • Triple chocolate cake with Bailey’s Irish Cream Ganache
  • Strawberries with Kahlua sauce

Carvers

Salad Course 

Your choice of Soup of the day or one of our Signature Salads

  • Romaine Salad ~ Bleu Cheese Crumbles, Bacon, Roasted Onions & Red Peppers in a Balsamic Vinaigrette Carvers Spinach ~ with Apples, Glazed Almonds & Dried Cranberries in a Honey Dijon Dressing
  • Mixed Baby Greens ~ with Goat Cheese, Glazed Walnuts & Cherry Tomatoes in a Pinot Noir Vinaigrette
  • Classic Caesar ~ Romaine tossed in a Caesar dressing, with toasted croutons and shaved parmesan cheese

And your choice of

Au gratin potatoes, baked potato, mashed potatoes, rice pilaf or roasted vegetables.

Three course entrees for $20.15

  • Prime Rib
    8oz herb crust, slow roasted
  • Tilapia
    Lemon Caper Butter, Garlic
  • Roasted Chicken
    Roasted Tomato, Garlic, Provolone

Three course entrees for $25.15

  • N.Y. Strip Steak
    11oz House blend seasoning, Hand cut
  • Filet Mignon
    6oz. House blend seasoning, Hand cut
  • Atlantic salmon
    Homemade BBQ sauce

Three course entrees for $30.15

  • Surf & Turf
    Hand cut 6oz Filet, topped with Shrimp Scampi
  • Mahi Mahi
    Blackened, Roasted Pepper Sriracha butter

Dessert Course

Crème Brûlée
Or
Strawberry Tart

Chappy’s   TAPROOM ONLY

2 Dinners for $35.15

STARTER

  • Each person gets choice of Chappys Spicy Tortilla Soup or Chappys House Salad

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Each person chooses 1:

  • 1/2 Slab Slow Smoked BBQ Ribs
  • 1/2 Smoked Chicken
  • Cajun Fried or Beer Battered Shrimp
  • Smothered Chicken Breast
  • Beer Battered Cod
  • Boneless Pork Chops – Beer Brined, Charcoal Grilled or Chicken Fried

SIDES

Each person chooses 2:

  • Cheesy Mashed Potato Casserole
  • Fresh Brentlingers Corn on the Cob
  • Old Fashioned Mac & Cheese
  • Fresh Southern Style Green Beans
  • Chappys Cowboy Beans
  • Seasoned Mixed Greens
  • Steamed Broccoli with Lemon Butter

DESSERT

  • Chappys Chocolate Texas Sheet Cake with Creme Anglaise and Macerated Berrys.

Chappy’s Social House

Starters

  • Purée of Brentlinger corn with coriander and citrus
  • Heirloom tomato salad with grilled tomato vinaigrette, bacon lardons, housemade-smoked mozzarella and arugula

Entrées

  • Cajun fried shrimp with jalapeño-mint relish and cheddar grit cake with roasted corn
  • Grilled skirt steak with red wine reduction and potato-fennel hash
  • Grilled pork chop with ancho-lime butter and creole potatoes

Dessert

  • Chocolate sheet cake with creme anglaise and macerated berries

Christopher’s Restaurant

Classic Menu $25.15
Vegetarian Menu $20.15

First course

  • Canja
    • Classic: a chicken broth soup with rice, tomatoes, carrots and chopped ham
    • Vegetarian: a vegetable broth soup with rice, tomatoes, carrots and chopped tofu

Main course

  • Classic: Brazilian Chicken with Coconut Milk
    Ed hill farms free range chicken spiced with Brazilian blend, pan fried and topped with a coconut milk and tomato reduction over a rice pilaf.
  • Vegetarian: Brazilian Cauliflower Steak
    A thick cut cauliflower wedge cooked with Brazilian spice blend, and topped with coconut milk and tomato reduction over a rice pilaf.

Dessert

  • Brazilian Chocolate Cake
    A rich chocolate cake with a coconut and cream middle and a strawberry topper

Figlio

Celebrate with a 3-course meal for $20.15 (plus tax, bev and gratuity).

First Course1655179_10151848016911330_232766539_o

  • Peasant Salad
  • Crab and Corn Chowder or
  • Balsamic Salad

Second Course

  • Goat Cheese/Pistachio Pizza with Local Honey
  • Pesto Chicken with Feta Pizza
  • Wild Mushroom Pizza
  • Seafood Diablo Pasta
  • Roasted Red Pepper and Chicken Pasta
  • Tomato, Basil, Mozzerella Pasta

Third Course

  • White Chocolate Crème Brulee
  • Peanut Butter Ice Cream Pie
  • Tiramisu

The Hawthorn Grill

$25.15

We’ll be offering our Summer Restaurant Week Menu Tuesday, July 27, 2015 – Saturday, August 1, 2015

Choose One Option from Each Course

Appetizers

  • House Salad*
    100% Pure Maple Vinaigrette, Spinach, Spiced Pecans, Red Onion, Dried Cranberries
  • Tomato Pie
    Farm Stand Tomatoes, Feta, Provolone, Fresh Basil, All Butter Pastry Crust
  • Chilled Cucumber Avocado Soup*
    Cucumbers, Avocado, Buttermilk, Tomato-Avocado Salad

Entrées

  • White Wine Braised Pork*
    Oven Roasted DuBreton Pork Shoulder, Mashed Potatoes, White Wine Gravy, Mixed Vegetables
  • Shrimp & Grits*
    Sautéed Shrimp, Bacon & Spinach, White Cheddar Grits
  • Summer Risotto*
    White Wine Risotto, Fresh Sweet Corn, Roasted Cherry Tomatoes, Grilled Red Onion, Roasted Red Pepper, Parmigiano-Reggiano, Balsamic Glaze

Desserts

  • Brown Butter Blondie
    Spiced Pecan Crumble, Vanilla Ice Cream
  • Warm Chocolate Cake*
    Grey Sea Salt, Vanilla Ice Cream
  • Blueberry Peach Crumble
    Fresh Blueberries & Peaches, Graham Cracker Crumble, Homemade Buttermilk Ice Cream

* Naturally Gluten Free **Gluten Free with minor Substitutions/Exclusions

Hickory River Smokehouse

A 3 Course Meal for 2

-Appetizers (choose 1 each)

  • Homemade Texas-Style Chili
  • Seasoned Waffle Fries
  • Sweet Potato Fries
  • Onion Rings
  • Southern Style Okra

-Entrees

  •  2 Sandwich Plates each served with 2 Sides $20.15

or

  • 2 Dinner Plates each served with 2 Sides $25.15

or

  • 2 Smokehouse Combo 1 Plates (Ribs & 1 Meat) each served with 2 Sides $30.15

-Desserts (choose 1 each)

  • Homemade Cobbler (peach, cherry, blackberry, & apple)
  • Brownie
  • Big Cookie

Jay’s Seafood

$25.15

First Course

  • Gazpacho -or- Field green salad with fresh strawberries, feta cheese, toasted almonds in a jalapeno-strawberry vinaigrette

Second Course

  • Ruby red trout served over pearl pasta topped with mushroom sauce -or- Baby back ribs served with fresh corn and roasted red potatoes

Third Course

  • Strawberry Shortcake -or- Peanut Butter Pie with chocolate ganache

Kabuki

Kitchen Dinner for Two $25.15280454_2034488016647_1164065_o

  • Edamame
  • 2 house salads
  • 2 soups
  • 2 entrees (Dol Sot Bibimbop, Spicy Pork, Orange Chicken)

Sushi Dinner for Two $35.15

  • Edamame
  • 2 house salads
  • 2 soups
  • 3 Specialty Sushi Rolls (excluding Lobster Roll)

Lily’s Bistro

Tues 7/28–Sat 8/1
*No Restaurant Week Menu Sunday, August 2*

Starters: choose one

  • Chef’s soup of the day
  • Pickled zucchini sticks, breaded and fried served with cucumber-yogurt dip
  • Greek salad with locally-grown bibb lettuce, orzo, tomatoes, cucumbers, olives, and feta in herbed greek vinaigrette

Entreés: choose one

  • Moroccan veggie grill: seasonal vegetables with chilled cous cous, drizzled with charmoula and raita (can be prepared vegan)
  • Pan seared salmon with sriracha-soy glaze, served over chilled coriander-ginger soba noodles with a carrot, ginger, and sesame spicy slaw
  • Baked chicken enchilada casserole stuffed with local, free-range chicken, poblano peppers, cream cheese, and cheddar cheese, served with spanish rice and topped with sweet corn-salsa fresca

Desserts: choose one

  • Flourless dark chocolate torte with cayenne ganache
  • Housemade carrot cake ice cream with rum soaked raisins
  • Grilled peaches with goat cheese-almond stuffing and balsamic reduction
$25.15 per person plus tax + gratuity

McGILLICUTTY’S PUB

$20.15 MENU FOR TWO INCLUDES:

ONE OF THE FOLLOWING APPETIZERS WITH YOUR CHOICE OF DIPPING SAUCE:

  • BREAD/PRETZEL STICKS
  • MOZZARELLA STICKS
  • POTATO SKINS

and

  • TWO SIDE SALADS WITH YOUR CHOICE OF DRESSING

and

YOUR CHOICE OF ONE OF THE FOLLOWING ENTREES:

  • 13” PIZZA (your choice of toppings)
  • 20 WINGS
  • (2) OF OUR ½ SUBS OR SIGNATURE SANDWICHES
    (with potato chips and pickle spear)

Meadowlark

25.15

First Course

  • Tostadita with Green Chorizo, Shrimp, Tomatillo and Cilantro

Second Course

  • Beet and Cucumber Salad with Tahini Sauce

or

  • House-smoked Salmon with Grilled Zucchini, Capers, Breadcrumbs and Fennel Seed

Third Course

  • Whole Split Charred Eggplant piled with Roasted Vegetable Tabbouleh, garnished with Spiced Tomato Vinaigrette and Yogurt Sauce

or

  • Hand-cut Roasted Pork Rack Chop with Smothered Potatoes and Summer Vegetables

or

  • Fried Maine Haddock with Cowboy Caviar and Mashed Potatoes

Dessert

  • Grilled Ripe Peach with Blue Cheese Crumble

or

  • S’mores in a Jar

or

  • Cream Cheese Tart with Ohio Cherries

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The first option will be 3 courses for $20.15 per person.

The cheese they will get a choice between the cheddar or the fiesta.  Salad will be their choice between the house or California salad. Then it will be their choice of chocolate.

The second option will be for $25.15 per person and will be 4 courses.

The cheese, salad, and chocolate options are the same as the first option and they will also get an entree which includes chicken, shrimp, and teriyaki-marinated sirloin with the court bouillon cooking style.

El Meson

First Course

  • Sopa – Solmorejo
    A traditional Spanish (chilled) Soup with a tomato base topped with Jamon Serrano (ham) and Hard Boiled Eggs

Or

  • Ensalada de Casa House Salad
    Mixed Greens / Cucumber / Tomato / Cilantro / Onion with a Tropical Mango Vinaigrette

Second Course (Select 1)

  • Peruvian Peanut Chicken
    Stir fried chicken with peanuts, soy sauce, and ginger
  • Pork and Pineapple Skewers
    Grilled with sweet red peppers and a glaze of Caribbean Jerk Sauce
  • Grouper Romesco
    Sautee filet of grouper topped with an almond and paprika sauce

*All above served with Jasmine Rice and Cruciferous Vegetable Slaw with a Ginger Orange Sesame oil dressing

Third Course

  • Chocolate 3 Milk Cake

$25.15

*beverages, tax, and gratuity not included. $1 of each meal will be donated to a charity. *Dine in only.

Nibbles

3 courses – $25.15

Not Entrees
(Select One)

  • Fried Green Tomatoes
    fried crisp and served with goat cheese, tomato-bacon jam, and smoked tomatoes
  • Mixed Greens Salad
    Summer greens with feta, walnuts, apples, and balsamic drizzle
  • Zucchini Ribbon Salad
    with shaved parmesan, lemon vinaigrette, fresh herbs, toasted sunflower seeds, and diced tomato

Entrees
(Select One)

  • Creole Shrimp & Grits
    Succulent shrimp, simmered in a spicy Creole sauce and served over creamy grits
  • Housemade Pasta Ribbons
    in a sweet corn bisque sauce with basil, smoked tomato, and charred corn
  • Petite Prime Aged Strip Steak
    with Bourbon-braised onions, chili-spiced crispy sweet potatoes, and creamy dill cucumbers

Desserts
(Select One)

  • Maria’s Famous Brownies
    rich espresso, chocolate & walnut brownies, with bittersweet fudge sauce & house-churned ice cream
  • Cookies and Ice Cream
    house-made ice creams with fresh butter cookies
  • Blueberry-Buttermilk Cake
    rustic cake baked with fresh blueberries, topped with fresh whipped cream

Nick’s

2 meals for $20.15

Appetizer to Share

Choice of one fried veggie

Award winning Mushrooms
Award winning Fried Green Tomatoes.
Cauliflower
Onion Rings

Entree’s w/choice of one side

  • USDA choice N.Y. Strip with a bleu cheese butter crust on a bed of Nicks house made onion straws.
  • Santa Fe Grilled Chicken Breast with black bean and corn salsa topped with queso blanco sauce.
  • Bourbon Glazed Salmon * Bourbon-Glazed seasoned,char broiled Fresh Atlantic Salmon on a bed of Garlic- Herbedmashed potatoes.

Sides

  • Mashed Potatoes, Baked Potatoes, Green Beans, Dinner Salad, Coleslaw, French Fries and Sweet chips.

Dessert to Share

  • Home made Amaretto strawberry short cake

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3 Course Meals for $20.15

Starters

  • COLD APPEETIZERS | SOUPS| SALADS
  • HUMUS | LENTIL SOUP | HOUSE SALAD
  • EZME | CHICKEN VEGETABLE SOUP | SHEPHERD SALAD
  • BABAGANUSH
  • HAYDARI
  • PILAKI
  • TABULI (KISIR)
  • EGGPLANT W/ SAUCE

ENTREES

  • ADANA KEBAB
  • DONER KEBAB
  • CHICKEN KEBAB
  • CHICKEN ADANA KEBAB
  • KOFTE KEBAB
  • KARNIYARIK
  • LAHANA SARMA
  • CHICKEN DELIGHT
  • DONER SPECIAL
  • MUSAKKA
  • VEGETERIAN MUSAKKA
  • VEGETABLE STEW
  • VEGETABLE STEW WITH LAMB/CHICKEN
  • FILLET OF TILAPIA

DESSERTS

  • RICE PUDDING
  • ALMOND PUDDING
  • CHOCALATE PUDDING

P.F. Changs

$25.15 PER PERSON
JULY 26TH – AUGUST 2ND

FIRST COURSE

Choose one

  • CUP OF EGG DROP SOUP
  • CUP OF HOT & SOUR SOUP
  • SECOND COURSE

Choose one

  • CALIFORNIA ROLL *
  • HAND-FOLDED CRAB WONTONS(4)
  • CHANG’S LETTUCE WRAPS
    Chicken or Vegetarian
  • CHANG’S SPARE RIBS
    BBQ or Rick’s Northern-Style

THIRD COURSE

Choose one

  • CHANG’S SPICY CHICKEN
  • KUNG PAO CHICKEN
  • ASIAN GRILLED SALMON *
  • ORANGE PEEL SHRIMP
  • HUNAN-STYLE HOT FISH
  • PEPPER STEAK
  • MONGOLIAN BEEF
  • MA PO TOFU

DESSERT

Choose one

  • BANANA SPRING ROLLS
  • SWEET VANILLA CREAM WONTONS(2)
  • CHOCOLATE RASPBERRY WONTONS(2)

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Choice of:

  • A glass of house white wine (chardonnay, pinot grigio, or white zinfandel) or red wine (chianti, merlot, cabernet sauvignon).
  • pint of draft beer (Peroni, Warped Wing Barn Gang, Sam Adam’s Summer, Blue Moon, Guinness)
  • Soft Drink

1st Course:

  • Mixed green salad tossed with our signature garlic basil house dressing.

2nd Course (choice of)

  • Baked Cannelloni: Fresh pasta rolled around a combination of meats, herbs, and cheeses. Baked and topped with tomato basil sauce. ($23.15)
  • Chicken Florentine: Boneless breasts of chicken with garlic cream sauce, fresh sauteed baby spinach, and fontina cheese, Served with slow cooked Marsala button mushrooms. ($23.15)
  • Fettucine tossed with portobello mushrooms and basil pesto pomodoro sauce. ($20.15)

3rd Course (choice of)

  • Cannoli: Flaky pastry roll filled with sweetened ricotto cheese, pistachios, candied fruits, and chocolate.
  • Vanilla Ice Cream with Caramel Rum Sauce

SALAR

First Course:

  • THE SALAR
    SPRING MIX SALAD GREENS, ROASTED GOLDEN BEETS, ROASTED PEPPERS, PARMESAN FLATBREAD CROUTON, WITH SMOKED ONION VINAIGRETTE
  • ARUGULA AND GOAT CHEESE SALAD
    SPICED WALNUTS AND HOUSEMADE WINE JELLY VINAIGRETTE
  • CHICKEN CHICHARRONES
    MARINATED CHICKEN THIGH STRIPS SERVED WITH A LIME, CILANTRO, YELLOW PERUVIAN CHILI PEPPER SAUCE
  • WHITEFISH FRITTERS
    SERVED WITH HOUSE-MADE AIOLI SAUCE
  • SOUP DU JOUR
    CREATED IN-HOUSE FROM SCRATCH

$25.15 Selections:

  • PECAN AND SAGE ENCRUSTED SALMON
    SERVED WITH CHARDONNAY AND SAFFRON SAUCE, YUCCA PURÉE AND HARICOT VERTS
  • CHICKEN SKEWERS
    CHICKEN BREAST MARINATED IN PANCA CHILIES, GRILLED AND SERVED ON A BED OF LIMA BEAN PURÉE, WITH MASHED POTATOES, SAUTÉED SPINACH AND CHIMICHURRI SAUCE
  • PORK FILET MIGNON
    GRILLED AND TOPPED WITH SWEET NEW AGE WINE, PERUVIAN PURPLE CORN JUICE AND DRIED CHERRY SAUCE ON A BED OF ROASTED PURPLE CABBAGE AND MASHED POTATOES
  • CARIBBEAN TILAPIA
    JAMAICAN JERK SEASONED SEARED TILAPIA, ACCOMPANIED BY WILD RICE, TRI-COLORED CARROTS AND TOPPED WITH MANGO SALSA

$30.15 Selections:

  • SEARED SCALLOPS
    3 U-10 SCALLOPS OVER YUCCA PUREE WITH SOY AND BROWN SUGAR SAUCE, ROASTED MUSHROOMS, CRISPY SHALLOTS AND SAUTEED SPINACH
  • FILET MIGNON
    GRILLED AND TOPPED WITH GORONZOLA BLEU CHEESE SAUCE, BACON HER ROASTEDCHERRY TOMATOES AND PARMESAN SAFFRON RISOTTO
  • MACHU PICCHU PORK CHOP
    MARINATED AND GRILLED 14 OZ PORK CHOP TOPPED WITH SPICY ROCOTO CHILI JAM SERVED WITH BROCCOLINI AND ROASTED RED POTATOES

DESSERTS:

  • Tres Leches
  • Mango Mousse

Season’s Bistro in Springfieldseasons_0

course 1:

  • caprese tower

or

  • cup of pineapple gazpacho

course 2:

  • coffee encrusted flank steak with gorgonzola cream sauce…30.15

or

  • summer vegetable risotto…20.15

course 3:

  • summer fruit shortcake

or

  • chocolate tres leche cake

Sunrise Cafe

Appetizers

  • Bourbon-Glazed Pork Belly, Sweet Corn and Tomato Salad Tender, crispy bourbon glazed chunks of pork belly, local sweet corn and cherry tomatoes with fresh basil, mint and olive oil
  • Proscuitto and Basil Wrapped Peaches with Balsamic Syrup Need we say more…
  • Sesame Green Bean Salad A local mix of beans blanched until crisp tender with cabbage and a touch of red onion with a sesame seed dressing.

Entrees

  • Summer’s Bliss Sirloin with Prosciutto Risotto A silky 5oz wagyu sirloin grilled to perfection and topped with our house “bliss mix” of halved cherry tomatoes, fragrant fresh marjoram, garlic and extra virgin olive oil. Served with our creamy risotto infused with diced prosciutto, parmesan and local greens. 25.15
  • Scallops with Fried Green Tomatoes and Watermelon-Chipotle Jam Wild caught sea scallops are seared until opaque and tender then served on a purple cauliflower puree and crispy fried green tomatoes. Topped with a sweet, smoky and spicy reduction of local watermelon, organic sugar and fragrant chipotle peppers. 30.15
  • (v)Southerin’ Succotash Looney Toon references aside. It’s a steaming bowl of fresh sweet corn, local potatoes, Ohio grown organic black beans, local greens, local beans, onions, carrots, celery and garlic. Given a southern spin by flambéing with bourbon, sprinkled with Old Bay seasoning and a dash of Tabasco. 20.15

Desserts

  • Peach Cobbler with Vanilla Ice Cream
  • Chocolate Flourless Hazelnut Torte
  • Michigan Cherry Pie

Sweeney’s

Appetizers

  • Southwestern Salmon Patty
    Organic Scottish Salmon combined with Black Beans, Corn and Green Onions topped with house-made Chipotle Pepper cream sauce
  • Peal and Eat Shrimp
    5ozs. Old Bay and Beer Poached Cold Extra Large Shrimp with house -made Cocktail sauce and lemon
  • Norwegian Smoked Salmon
    Norwegian Smoked Salmon with Toast Rounds, sliced Cucumbers and Dill Cream Cheese
  • Battered Vegetables
    A mixture of Zucchini and Cauliflower battered and fried to a golden brown, served with Thai Chili dipping sauce

Soups and Salads

  • Sweeney’s Famous House-Made New England Clam Chowder
  • House-Made Fresh, Spicy Shrimp Gazpacho
  • Asian Spinach Salad
    Fresh crisp Spinach tossed with sliced red onion, toasted almonds, mandarin oranges and an Asian Sesame Ginger Dressing
  • Grilled Marinated Vegetable Salad
    Marinated Zucchini, Summer Squash, Artichokes and Red Peppers grilled, served cold and topped with house-made Balsamic syrup

Entréeso

  • English Style Fish and Chips
    Fresh Atlantic Day Boat Cod hand battered and deep fried, served with Sweeney’s Pub Fries
  • Sweet and Spicy Salmon
    Grilled 5oz fresh-cut Organic Scottish Salmon fillet topped with Roasted Pineapple and Habanero glaze, served with brown sugar sweet mashed potatoes
  • Cajun Jambalaya
    Extra Jumbo Shrimp, Paul Prudhomme’s fresh Andouille Sausage, sautéed Chicken, Peppers and Onions in a house-made Classic French Cajun white sauce over Red Beans and Rice
  • Filet Oscar “Sweeney’s Style”
    Sweeney’s signature Crab Cake topped with a 4oz USDA choice Filet Mignon, Asparagus and house-made Béarnaise sauce

Double Takes not valid this week

The Wellington Grille

Course 1

  • Baby Arugula with Pumpkin Seeds, Dried Cherries, Aged Goat Cheese and Honey Tarragon Vinaigrette
  • Soup

Course 2

  • Salmon Vindaloo
    Curried Vegetable & tomato stew with Barley and Anchovy Caper Aioli $30.15
  • Pork N Grits
    Fried Prime Pork Loin with Cheddar Grits
    Braised Savoy Cabbage & House Made Pickles $25.15
  • Roasted Half Chicken
    Roasted Red Pepper, Green Olives & Tomato Jus
    Roasted Brussel Sprouts  $20.15

Course 3

  • Blue Berry Cobbler
  • Triple Chocolate Brownie ala Mode
Wheat Penny

Wheat Penny Restaurant

First Course

  • Green Gazpacho

Second Course

  • Spicy Asian Melon Salad with seasoned Ground Beef, Cucumbers, Peanuts and Charred Chile Oil

or

  • Greek Hand Pie filled with Greens, Herbs and Feta

Third Course

  • Crispy-Breaded Pork Milanese with Peach and Salami Salsa, Hot Honey, Polenta and Broccolini

or

  • Handmade Fettucine with Texas Gulf Shrimp, Spinach, fresh Sweet Corn and Basil

or

  • Grilled Tofu and Vegetable Brochette with Quinoa-Almond Pilaf and Housemade Harissa Sauce

or

  • Chicken Scarpariello – Chicken Thighs roasted with sweet, poblano and pickled peppers and Italian chicken sausage

Dessert

  • Salt and Pepper Fudgesicle with Toasted Coconut and Peanuts

or

  • Peach Shortcake with Raspberry Sauce

or

  • Chocolate Nemesis (flourless cake) with Whipped Cream

or

  • House-made Peanut Butter Ice Cream with Kahlua Caramel Sauce and Coffee Honey Crunch (oh yeah….this dessert just happens to be vegan!)

Zetland Street

$25.15

Choose ONE (1) dish per group.

Appetizers:

  • 11102856_982039635147709_8861934940162581206_n-1Our House salad w/ your choice of dressing
  • Wild Rice Pancakes w/ roasted tomato aioli.
  • Mushrooms, goat cheese, wild rice.

Entrees:

  • Grass-fed filet, with local mushroom demi, Irish cheddar mashed potatoes, and sautéed broccolini
  • Citrus-roasted Ed Hill chicken with quinoa and lima bean salad, grilled asparagus
  • Basil soba noodles with fire roasted red pepper sauce, local vegetables and hazelnuts.

Dessert:

  • Mini Pavlova with whipped cream & fresh fruit
  • Fruit Griller with coconut, mango sorbet & passion fruit drizzle.

A Finer Diner Has Opened At Wayne & Fifth Street- The Corner Kitchen

By

ChefJackAs I was walking into the newly remodeled Fifth Street business, memories of Sloopy’s, the Tiki Bar and Pulse, all businesses that had inhabited this space, came to mind. Yet, once inside the door, is was hard to believe I was in the same space.

The transformation into a modern, yet warm eatery with an open kitchen is a welcome addition to the corner of 5th Street and Wayne Avenue in the Oregon District. Owned by partners in life and business Chef Jack runs the kitchen while Natalie Skilliter is the General Manager. The Corner Kitchen will be open for dinner and drinks Tuesday through Saturday and seats 60 with an additional 14 seats at the bar as well as patio seating.

Yesterday a few of us had the pleasure of experiencing the tasting menu, a 5 course menu available for FullSizeRender 4$34 per guest. As any good restaurant often does, we were treated to an Amuse Bouche (a bite sized treat sent out by to give you a glimpse of chef’s approach to the art of cuisine). So our meal began with avocado tomatillo salsa bruschetta garnished with a bright radish slice paired with JCB Brut Rose, a light sparkling blend of chardonnay and pinot noir grapes from the Burgundy region of France ($12 glass on the menu). You can add the wine pairings to the tasting menu for an extra $24 and if you enjoy wine, do it! The pairing are very well thought out and include some very nice wines I would have never tries on my own, that I really enjoyed!

FullSizeRender 3The tasting menu begins with a Fish Taco, a long thin slice of halibut, nestled in a bed of cabbage, dressed with a habanero aioli with onion salsa. The Reverly Riesing ($11/glass) was a refreshing choice and surprisingly not too sweet.

Next up was the BLT, which is a perfect example of why the Skilliters call this place a Finer Diner. As Natalie shared with us, ” it’s your favorite comfort food, FullSizeRender 2but taken up a level.” The B in our open faced sandwich was a wonderful piece of braised crisp pork belly, served on bibb lettuce with a tomato jam, paired with a Vina Eguia Tempranillo from Spain.

The third course, Rigatoni Boo Boo, which Chef Jack explained is a pasta dish that incorporates Natalie’s love of peas, and named after his nickname for his wife, Bo Boo (Jackson is his nickname). A spicy tomato meat sauce served with a dollop of ricotta and sweet peas was tasty with just a slight bit of heat. It was paired with a lovely red Filomusi Guelfi, Montepulciano ($11 glass).

The Meat of the tasting FullSizeRendermenu was a NY Strip topped with an amazing Cognac Peppercorn Cream Suce served on a bed of mashed potatoes, accompanied by haricot vert, with a hearty glass of 2010 Rebound Rhone Blend from Napa ($59 bottle) which will be available exclusively at Corner Kitchen, as only 210 cases were made this year.

A perfect little ending to a successful tasting menu was the lighter than air Chocolate Mousse, served with housemade whip cream in a delightfully dainty tea cup with a Hietiz Cellar, Ink Grape Port.

And while I was totally captivated by the art being served up on the plates, I did notice the art on the walls, created specifically for the restaurant by sculptor Landon Crowell, a Dayton native, who traveled the world and was lured home by a position at Wright State University. Natalie gives credit to Eva Buttacavoli, DVAC’s Director for making the introduction and explained how she felt Landon’s work partnered so well with their concept. Simple basic statement pieces.

Monday Night Wine, Appetizer & Pasta Buffet at Giovanni’s

By

appetizerWine lovers and foodies, this Monday night Giovanni’s, located at 215 W. Main Street in Fairborn, are opening their doors for a special night of food and wine.  Tickets are $35 (plus tax and gratuity) and guests will have the opportunity to sample many  wines. They will have over 75 wines to choose from and many will be offered for purchase at a discount.

There will be  two pasta stations for you to create your own pasta dish along with  appetizers like Mussels, Brushetta, Baked Caprese, Fig & Prosciutto Pizza, Marsala Chicken Wings, Prime Rib Skewers and Crab Cakes.

Some of the wines being  offered are from owner Tony Spaziani’s private collection from his trips to Italy include:

Il Poggione Brunello Di Montalcino 1997 11034405_819351851447813_5012994542280531838_o

Cantine Aurora Piemonte Moscato 2006

Fontanafredda Serralunga d’Alba Barolo 2007

Reservations are required and can be made by calling the restaurant at 937-878-1611.

Zetland Street Hosts Ladies Lounge

By

11220815_967247796626893_279782465859893524_nZetland Street is proud to present a monthly gathering for the ladies… The Ladies’ Lounge!!

Usually once a month, on a weeknight evening, for a night of fun, food and friendship!! Their desire is to create a space for local women, so that they can get to know each other, meet the community that surrounds them, and develop relationships that appeal to them, all while bringing a little more knowledge and hopefully FUN to their lives!  Bring a friend, or come solo. They will be bringing a different topic/event each month, so they hope to share a little bit of something for everyone.

This week they  welcome Lily Whitehead of Ohio Henna back for their July gathering, on Tuesday, July 21st.

Show off that summer tan (with an incredible, one-of-a-kind design, hand-drawn by Lily. Lily is bringing her clay 11205590_962636520421354_3396358138320000865_nand her brush, to share a gorgeous henna tattoo of your choice (or choose from one of Lily’s fabulous one-of-a-kind designs!) with you, on your skin of choice. This is a semi-permanent technique that will last approximately 7 days, fading slowly as it goes. Lily uses only the highest quality imported henna powder and skin safe ingredients in her henna paste mix.

There is a $15 charge to partake in the henna art, per person. Food and drinks will be available for purchase.

Please RSVP to [email protected] to reserve your spot today! They limit the spots to only TEN people have added a 2nd night this month on  Wednesday, 22nd, so please indicate which night you wish to attend. Zetland Street is located at 129 W. Franklin Street in Bellbrook.

Ohio Farmers Hop On The Beer Wagon

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conesThe little green flowers responsible for beer’s note of bitterness is attracting a whole new group of farmers to Ohio. More than 100 years ago hop growers populated the state, but between Prohibition and  growing problems with insects and mildew, the industry moved mainly to the Pacific Northwest.   But Ohio’s explosion of craft brewers in the last couple of years has attracted  hop farms to the area.

“The amount of growth in just the last couple of years is amazing,” said Brad Bergefurd, a horticulture specialist at Ohio State University Extension. “ Taking a 100-year-old crop and bringing it back to Ohio is awesome.”

Dave Volkman  of Ohio Valley Hops  grew produce for several years at his small 12-acre Maineville farm, and in 2011 planted his first hops crop after being inspired by a trip to Germany, which grows about 40% of the worlds crop last year. The United States grows about 34%, most of which is grown in Washington state.

Ohio State University Extension horticulturalist Brad Bergefurd,  has received grant funding to explore how to successfully grow hops in Ohio. Bergefurd’s goal is to help local growers supply the hops needs of the ever growing microbreweries that are sprouting up throughout the state. Currently about  $10 million annually is spent with out of state suppliers of hops.

10369589_705864122865542_625912733339709900_n

Krista Arthur and Amy Forsthoefel, 2 of the 3 owners of Little Miami Farms.

Ohio hops growers are on their way to meeting demand. Last year was the first time since Prohibition the state reported hops production: 100 acres planted and 30 acres harvested. In February, Ohio State University partnered with the Ohio Craft Brewers Association to put on a 2 day conference for hops growers this past February that was attended about 500 people.

One of those growers in attendance was Dayton’s own  Amy Forsthoefel, one of the three owners at Little Miami Farms. She shared with us how the Ohio Hops Growers Guild has formed to help the local growers network and learn from each other, as well as set quality standards that will make the Ohio market stand out in the beer world.  In their second growing season, Forsthoefel shares that “at this time they are only growing enough hops to sell to homebrewers, as their entire crop would not satisfy the needs of a brewery like Warped Wing.” Little Miami Farms has plans to continue to expand their hops crop and is even considering adding barley in future seasons.

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Dave Volkman of Ohio Valley Hops

“We want an Ohio variety that’s a little different and grows well here and sets Ohio apart,” Dave Volkman said, adding a few growers with horticulture backgrounds have begun experimenting.

Volkman, who is one of the guild’s directors, said the organization is working on a common definition of quality that meets Ohio brewer needs. Aside from being a stamp of approval and reassurance for hops buyers, the guild also is a resource for growers to learn, buy items for less in bulk and lobby on their behalf when necessary.

Another key ingredient to capturing the Ohio brewery market is hops processing, preferably pelletized. Many Ohio brewers have used fresh hops for seasonal brews, most use pellets because, in addition to a longer shelf life, they also provide flavor consistency.  While pelletized hops are in highest demand, Bergefurd and Volkman expect interest in fresh hops to grow this year after breweries had a successful run with the wet or green brews they made with fresh hops last year. Breweries usually make only a few barrels of a wet brew.

“It’s a newer craft brew that they couldn’t make four or five years ago,” Bergefurd said, noting the recipe requires the hops to be brewed within 24 hours of being picked.

“The plants typically take up to three years to mature, and for vines to develop their full flavor, but after that they can produce for up to 15 years”, according to Forsthoefel.    Hops plants grow upward of 18 feet, so a trellis system will need to be at least that tall and consist of a grid of poles, cables and a drip irrigation system.  This can be costly and time consuming to create, so plans for expansion must be balanced with income projections and the ability to harvest the plans in a timely manner.

Ohio has seen great camaraderie amongst farms and five farms have gone in together and invested in a mobile hops harvester, which can run between $12-20,000 and four have invested in a hops pelletizer, which costs about $15,000.  This spirit of teamwork will allow the industry to flourish in Ohio as the growers continue to claim their hops heritage.

1502512_773086962809924_1935679723560298274_nOn Saturday, July 25th the Ohio Hop Growers Guild is hosting an Open House, encouraging those interested in starting their own hop farms to visit and talk to growers.

Pre-registration is suggested to help the host hop yards anticipate how many visitors they will have.  This event is free; you can visit as many hop yards as time allows.
These are working farms, so please follow all signs for your safety and others.

Participating Hopyards:

 

 

Corner Kitchen To Open Tues, July 21st

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11390018_565227190281878_5980097416459290632_nIt’s been a long time coming, but as of next week the Corner Kitchen will open it’s doors on the corner of 5th & Wayne in the Oregon District.  We revealed the name and plans for this eatery last October.  The remodeling of this former nightclub took a while, since it had never had a kitchen in the space.  Due to the make up of the building, the venting of the kitchen hood meant the work couldn’t get done over the winter, and owners Jack and Natalie Skilliter had to wait until this spring to get the kitchen work done.

Jack&Natalie

Jack & Natalie, last year before the building was painted.

Chef Jack describes Corner Kitchen “as a ‘finer diner. We intend to provide our guests with mouthwatering updates on many familiar classics. Corner Kitchen will bring a warm spirit to Dayton, a relaxed mood and affordable, farm-fresh food.  We will feature delicious food prepared with love and entirely from scratch and our flavors and our service will be exceptional.”  While Chef Jack handles the kitchen, Natalie’s years of experience in the front of the house should give the new restaurant the smooth service needed for success.

Serving dinner Tuesday through Saturday, from 4:30-10pm and until 11pm on the weekend.  The restaurant will be available for private events during the day.

Here’s the opening Menu:

 

Toast
White Bean & Tomato Bruschetta 5
cannelini bean | roasted tomato | thyme | shallot
BLT 6
braised crisp pork belly | bibb lettuce | tomato jam
Roquefort & Onion 6
balsamic onions | Roquefort | candied walnut
French Dip 9
brisket | gruyere | rosemary au jus
Chicken Salad 7
dried bing cherries | bibb lettuce | red onion | Dijon mayo

 

Small Plate
Soup of the Day 5
Cream of Corn Soup 5
Mushroom Quesadilla 8
mushroom mole | fontina cheese | mango avocado salsa | queso fresco
Poutine 8
french fries | brisket gravy | squeaky cheese curd
Mediterranean Lamb* 11
stewed chickpea | caramelized onion | pomegranate |
lemon garlic sauce | radish | mint | yogurt | pita chips
Liver & Onions* 7
bacon | raisins | kale | mashed potato | sherry mustard sauce
Fish Tacos* 8
halibut | habanero aioli | shaved cabbage | onion salsa
Substitute Tofu 6
Pan Seared Salmon* 12
ginger citrus rice | avocado tomatillo salsa

 

Pasta
Braised Lamb 10 | 18
fettuccine | rosemary | tomatoes | kalamata olives | shaved fennel |
lemon garlic vinaigrette
Rigatoni Boo Boo 9 | 16
spicy tomato meat sauce | ricotta | peas
Mac & Cheese 7 | 14
fusilli | fontina | gruyere | Ludlow Cheese | parm

 

Breakfast
Steak & Eggs 12
two eggs any style | two country fried steak cutlets | gravy | toast
French Toast 8
thick brioche | summer fruit | honey butter
Biscuits & Gravy 5
buttermilk biscuit | housemade sage sausage gravy
Omelette of the Day MP

 

Salad
add chicken +$5, Salmon +$6, or steak +$8 to any salad
Big Salad MP
“a salad, only bigger, with lots of stuff in it”
House Salad 5
radish | carrot | green bean | house vinaigrette
Kale Salad 6
cucumber | tomato | kalamata olives | queso fresco |
house vinaigrette
Quinoa Pita Salad 6
quinoa & chickpea | pita chips | mint | lemon garlic vinaigrette
Caesar Salad 6
romaine | Caesar dressing | white anchovy | croutons
fusilli | fontina | gruyere | Ludlow Cheese | parm

 

Entrée
Chicken Dinner 17
egg battered Ed Hill Chicken | mashed potato | veg of moment
Mussels & Fries 13
Pernod broth | roasted tomato | thyme | French fries |
roast pepper aioli
CK’s Steak 25
NY strip | Cognac peppercorn cream sauce |
mashed potatoes | vegetable of the moment
Halibut 26
housemade gnocchi | green onion | peas |
yellow squash and corn cream
Grilled King Oyster Mushroom 15
mango cashew basmati rice | tomato & cardamom greens
Country Fried Steak 16
mac & cheese | mashed potatoes | braised greens | country gravy
Corner Burger 12
Ludlow Cheese | onion jam | French fries | house pickles

 

 

TASTING MENU
Amuse Bouche
Chef’s Choice
JCB Brut Rose, Cremant de Bourgogne, France, NV
1st Course
Fish Taco
halibut | habanero aioli
| shaved cabbage | onion salsa
Revelry Riesling, Columbia Valley, Washington, 2013
2nd Course
BLT
braised crisp pork belly
| bibb lettuce | tomato jam
Vina Eguia Tempranillo, Rioja, Spain, 2010
3rd Course
Rigatoni Boo Boo
spicy tomato meat sauce | ricotta
| peas
Filomusi Guelfi, Montepulciano, Montelpulciano d’Abruzzo, Italy, 2012
4th Course
Steak & Cognac Peppercorn Cream Sauce
NY strip | mashed potatoes
| vegetable of the moment
Juicy Rebound Rhone Blend, Napa, California, 2010
Dessert
Chocolate Mousse
whipped cream | shaved white chocolate | cherry on top
Heitz Cellar, Ink Grade Port, Napa, California, NV

 

Tasting Menu $34
with wine pairings $58
Full Tables Only Please

Dayton Has A New Beer! Champ

By

Beer!!The 750 brew fans at yesterday’s second BEER! A Celebration of Dayton Brewing event at Yellow Cab cast their votes and declared Hairless Hare Brewery as Dayton’s favorite Brewery!  The Vandalia business beat out  last years champ, Fifth Street Brewpub, by just 7 votes.

Co-Owner Matt Harris says, “It’s very cool to be part of the growing beer scene in Datyon with so many great beers.  We appreciate that folks thought ours were the best brews of the day and we’re thrilled to bring home the trophy. ”  The beers they were serving up yesterday were Hoppicrisy Session IPA 5.2 ABV,  IBU 64 and Strawberry Saison ABV 7.7,  IBU 19.

Matt also shared that he was surprised by the number of people at the event that weren’t even aware they existed.   Open since  November of 2013, just across from the 11692800_10153591824603900_6452353095700107168_nairport at 738 W. National Road,  nestled between Stubbie’s and Amvets, you can belly up to the 20 seat bar, grab a table or enjoy a brew on the patio. Aside from award winning beer, they make handcrafted pizza’s, and homemade hummus and salsa, served up with chips.  Harris mentioned they are considered adding a smoker, so they can expand their menu. But for right now he’s pretty happy, “being a part of the beer world in Dayton, which is fast becoming the beer capital of Ohio.”

Hairless Hair will have the honor of displaying the trophy until July 8, 2016 when the 3rd annual BEER! event opens up the field for the next people’s choice award.

 

 

 

Dayton Together – Initiative To Merge City & County Government

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daytontogetherDayton Together, a non-profit corporation, has launched an initiative to propose meaningful changes to the structure of our local government. Dayton Together believes Montgomery County’s recent economic successes, including Fuyao, General Electric’s Research Center and Procter & Gamble, afford an exciting opportunity to ask the question, “What can local governments in Montgomery County do the enhance and accelerate prosperity in the region?”

 

Using Louisville, Kentucky’s metro government as a model, the group will work to create a Montgomery County Charter and propose a ballot initiative to combine the City of Dayton and Montgomery County into a single metro government.

 

“The ultimate decision-making power rests with the people,” said Montgomery County Commissioner Dan Foley, also a member of Dayton Together’s steering committee. “There will be no change unless the majority of voters approve it.”

 

“This initiative responds to the growing realization that our County has been in continual economic decline for the past several decades with the major loss of jobs with livable wages,” said Bro. Raymond Fitz, S.M., former president of the University of Dayton and member of the Dayton Together steering committee. “This lack of good jobs has been a major roadblock to our families and young people.”

 

“The current county structure, comprised of 28 separate local governmental entities, is too fragmented to address and respond to our challenges and opportunities,” said Commissioner Foley. “It’s time to harness our talent for innovation and reinvent how we deliver local governmental services.”

 

Dayton Together studied broader use of shared services agreements, formation of a Council of Governments, and tax sharing agreements but concluded a unified governmental structure was needed to fully achieve needed improvements. “These types of agreements are valuable and are being used in our region already,” said the Honorable Walter H. Rice, U.S. District Court Judge and member of Dayton Together’s steering committee. “But we believe that they are not sufficiently comprehensive to solve our challenges. More dynamic change is necessary.”

 

Dayton Together has begun work through two committees to develop a proposed charter for the Dayton-Montgomery County Metro Government. The charter will allow for additional communities to participate in the future. A Charter Development Committee comprised of a diverse group of 15-20 people will lead the drafting effort with the support of a larger Charter Advisory Committee offering feedback and advice. Meetings excepting work sessions will be open to the public, and input will be sought.

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The Charter Development Committee is co-chaired by Paul Leonard, former Dayton Mayor and Lieutenant Governor, and Commissioner Dan Foley. Brother Ray will chair the Charter Advisory Committee.

 

“The proposed reforms reflected in the new County charter will improve our county-wide performance in attracting, retaining and growing jobs, responding to community-wide challenges, and capitalizing on opportunities,” said Phil Parker, President and CEO of the Dayton Area Chamber of Commerce, and a Dayton Together steering committee member. “The reforms will free up and align resources for more effective investment in infrastructure and development initiatives, as well as increase our community’s visibility, voice and clout as we work to attract and retain both people and jobs.”

 

“As we look to the future of our communities, we know there is support for this type of bold, innovative measure,” said Judge Rice. We must reverse the declining trends in our county. We may not create a perfect government, but we can make improvements that will set the stage for success.”

 

For more information: www.daytontogether.com

Your 2nd Dozen Donuts Just 78 Cents On Friday

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donutlgFriday might be a great day to volunteer to bring the donuts to work, because as part of their 78th anniversary, Krispy Kreme is giving us a a  donut deal on July 10th.  Buy any regularly-priced dozen doughnuts AND bring in this Facebook group coupon , Krispy Kreme will throw in a dozen Original Glazed doughnuts for only 78 cents more.

Krispy Kreme- The beginning:
Vernon Rudolph bought a secret yeast-raised doughnut recipe from a New Orleans French chef, rented a building in what is now historic Old Salem in Winston-Salem, NC, and began selling Krispy Kreme doughnuts to local grocery stores. The delicious scent of cooking doughnuts drifted into the streets, and passers-by stopped to ask if they could buy hot doughnuts. So, he cut a hole in an outside wall and started selling hot Original Glazed doughnuts directly to customers on the sidewalk.

15The lure of a freshly made hot Krispy Kreme dounut has become  so irresistible that in 1992 the stores added a red light that could be turned on when a new batch was made.

And now in keeping up with the latest technology there’s a  Hot Light App in response to customer requests to know exactly when our doughnuts are the hottest. Becoming wildly popular since it’s inception, it continues to evolve as it alerts Krispy Kreme fans when it’s the perfect time for hot, delicious doughnuts. Click to get the apps!

So happy birthday Krispe Kreme and thanks for the deal!

 

Roadtrip for Lego Lovers

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It’s not often that DaytonMostMetro is going to suggest you get in your car and head to the mall in Cincinnati, but if you’re a fan of history, Lego or visual arts, we’ve got to say, GO!  You’ve got until July 19th to head to Kenwood Towne Centre and catch The Lego® Americana Roadshow.   Featuring giant replicas of the nation’s most recognizable landmarks made from thousands of bricks, this display is truly amazing.

The Lego® Americana Tour is a highly visual, educational and free traveling installation of larger-than-life Lego® models. Replicas of iconic buildings and architectural structures will be on exhibit at various locations throughout the shopping center. Kenwood Towne Centre is the only venue in Ohio to host The LEGO Americana Tour.build-take-washington

Build and take home your own mini version of a Lego®
Washington Monument for FREE!*

7/11/2015 – 7/12/2015
Time: Noon – 4 p.m.
Macy’s Wing

*No purchase necessary. Offer good while supplies last. Open to participants aged 4 and older

The one-of-a-kind, large scale models of American landmarks made completely out of Lego® bricks by Lego® Master Builders will entertain customers with stunning visuals and fun facts. Featured landmarks include: U.S. Capitol Building, White House, Supreme Court, Washington Monument, Jefferson Memorial, Lincoln Memorial, Statue of Liberty, Independence Hall and Old North Church.

LegoKenwood Town Centre is located at 7875 Montgomery Road in Cincinnati.  From Dayton take I75 south about 35 miles then take exit 16 to merge onto I-275 E toward I-71/Columbus.  In 6 miles take exit 49 to merge onto I-71 S toward Cincinnati, then take exit 12 for US-22/Montgomery Rd/OH-3 and the mall will be towards your right.

Psychedelic Cowboy Band To Rock Out Oddbody’s

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11070838_10152677672131892_2055876415150561702_nLegendary band, the New Riders of the Purple Sage / NRPS return to town this Wed, July 1st  for one big show at Oddbody’s in Dayton.  The band was born in 1969 as a joint effort between John Dawson and Jerry Garcia, NRPS also included Phil Lesh and Mickey Hart. Their first gold record ‘The Adventures of Panama Red’ was at the forefront of the country rock sound with smoking hits like “Panama Red” and “Glendale Train.” New Riders still feature original members David Nelson and Buddy Cage with Michael Falzarano (Hot Tuna), Johnny Markowski (Stir Fried/JGB) and Ronnie Penque (Stir Fried/JGB/Ripple).

This show comes just in to time to serve as a warm up for all those fans  heading  to Chicago this weekend for the Grateful Dead’s 50th Anniversary “Fare Thee Well” shows July 3 – 5, which includes NRPS’s own “Psychedelic Last Supper” after shows. For Cincy and Columbus folks, stop over on your trek to Chi-town. Whether you’re going there or Willy Fest Music and Arts Gathering 2015 – whatever your July 4th plans are, plan on getting the party started  in Dayton at Oddbody’s Wednesday night!

Schedule:
8 – 8:40pm: Arrows of Neon (Dayton-based Grateful Dead tribute band)
9 – 9:40pm: Subterranean (Dayton-based original jam band… Improvisation with Intent!)
10 – 12am: New Riders of the Purple Sage

Doors open at 7pm and guests 18 and over are welcome.  Tickets run $20 in advance, $25 at the door.

This is a Venus Child Productions & Western Noise Entertainment event.

Downtown Residents Petitioning For Indian Restaurant

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food_displayAs someone who has worked downtown for years,
I have to admit lunchtime options are somewhat limited. Sure you can get subs, pizza, burgers and Chinese food. Carmen’s Deli offers some Turkish and Mediterranean choices. The reopening of Agnes All Natural Grill fills the need for jerk seasonings.  But if you have a craving for Indian food you are totally out of luck.  And some downtown and South Park residents want to change that.

 
Last night South Park resident and longtime Downtown cheerleader Kate Ervin launched an online petition to recruit an Indian restaurant to the neighborhood, even going as far as prospecting a location for them:

 

Dear owners of Amar, Ajanta, Maharaja, Jeet, India Chaat,
or any other Indian culinary entrepreneur out there:

We the undersigned residents, workers, and/or frequent visitors of Greater Downtown Dayton, do hereby request that you open a new location in the center of town. We’re desperate for some saucy spicy goodness around here and we’re sick of driving out to the end of the earth to get it. We promise you’ll be the most popular thing around, especially if you include a lunch buffet, and maybe some of those little fennel candies at the register.

Here, we’ve already picked out a location for you! There’s a brand new building being built on Warren Street, and some of us in the South Park neighborhood really want to walk there. It’s right across from the hospital – think about all the doctors that will eat there! 50 luxury apartments upstairs. CoCo’s has a great thing going next door – you’re next! Just call Bill at 426.3577 and he’ll hook you up with the space.

Respectfully but hungrily,

Downtown people

Click here to sign the petition, and if you’d like to help them spread the word, just share this post!  And who knows, maybe we’ll all be enjoying some Vindaloo, Palak Paneer and Tandori Chicken downtown!