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Lisa Grigsby

Everthings Coming Up Roses at The Century

April 30, 2015 By Lisa Grigsby

century-bar-2The Kentucky Derby means bourbon and in Dayton, when you think bourbon The Century naturally comes to mind.  And it should, since it’s been receiving plenty of national attention for our Gem City!

In 2013 it made the Bourbon Reviews  list of the America’s 55 Best Bourbon Bars and again made the list which by then grew to  America’s 60 Best Bourbon Bars. We think they got it right when they said:

“In what could be the most underrated Bourbon bar in the country, the Century Bar takes you back to 1862 with its 150-year-old back bar. The home of the former Kette & Sons Rye Whiskey Distillery, Century Bar packs 87 Bourbons and regularly holds blind tastings. It’s the sort of place every Bourbon drinker should visit at least once in his or her life.”

Travel and Leisure included The Century in their round up of the  “Best Whisky Bars in America.”  And Men’s Journal just recently  named it as one of The 10 Best Bourbon Bars in America

“A small bar with a huge bourbon list, The Century is as devoted to the whiskey as any other place in America. The knowledgeable staff can help you pick out your new favorite bourbon while you take in the stained glass and tables made from whiskey barrels.”

So on the week leading up to “the fastest 2 minutes in sports” I had the pleasure of joining a handful of Centurions (fellow drinkers who’ve made it through 100 bourbons at the Jefferson Street joint) for a special tasting of bourbons that were newly released in Ohio that very day.

harperI.W. Harper was a Kentucky bourbon brand started by Isaac Wolfe Bernheim  in 1879. It changed hands a few times over the years.  In the mid 1990’s, I.W. Harper was pulled out of the U.S. market and offered only in Asia; primarily Japan.  After being unavailable in the U.S. for 20 years, Diageo has decided to bring back the historical I.W. Harper label stateside this spring. It’s made from a mash of 73% corn, 18% rye, 9% barley and 82 proof.

As The Century’s Joe Head so eloquently pointed out, “it’s a light bourbon, perfect for when someone stops by in the afternoon and you weren’t planning on drinking, but feel obligated.”

 

Our next tasting was a Henry McKenna Bourbon, a single barrel rye mashbill bourbon.   Joe explained it’s a Heaven Hill produced mcKennabourbon out of  Louisville, KY.   This single barrel bourbon is bottled in bond after aging ten years in a federally bonded warehouse near Bardstown, KY.  He further introduced many of us to the Bottled-in-Bond Act of 1897. Bottled-in-Bond or Bonded, the liquor must be the product of one distillation season (January to December) and one distiller at one distillery. It must have been aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 (U.S.) proof. The bottled product’s label must identify the distillery where it was distilled and, if different, where it was bottled. Only spirits produced in the United States may be designated as bonded.

There may have been some other tastes after that, but things sometimes get fuzzy at The Century.  I do know we finished off the evening with a dessert tastings of a chilled Buffalo Trace Bourbon Creme and it was delightful.  But even more so was hearing Joe talk about future events The Century has planned!

May 2nd –  141st running of the Kentucky Derby. Celebrating the official drink of the Kentucky Derby, The Mint Julep.  This year they are partnering with Bulleit bourbon for Derby! They will also be listening to the call of the race on the radio as they  don’t have picture boxes. Doors will open at 3pm and proper Derby dress is encouraged, but not required. Reservations are not necessary, however you can make reservations if you would like.beer pairing

May 30th – 2nd Annual Bourbon and Warped Wing beer pairing -more info to come

watch their Facebook  for more info…

No dates yet but look for a Bourbon and Girl Scout Cookie Tasting, more collaborations with other local breweries,  more special tastings for Centurions and by fall they should have their Speak Easy opened next door.  Things are sure looking rosey (and that’s not just the Four Roses talking) these days at my favorite Jefferson Street establishment and when Joe was asked if he was happy with the way things were going he was quick to share, “I fucking love my life and am very lucky to do it!”

Filed Under: Dayton Dining, The Featured Articles

Cinco Cervezas: Pints and Paella To Celebrate Cinco De Mayo

April 29, 2015 By Lisa Grigsby

cincocervezasEl Meson is celebrating craft beer  with a Cinco de Mayo celebration theat  features local, craft beers. Cinco Cervezas   was created to combine Cinco de Mayo celebrations with unique creations from local breweries. According to Owner Bill Castro, El Meson has “seen a huge demand for local beers. Being a local business ourselves, we want to support our fellow small businesses and craft breweries.”

Cinco Cervezas attendees will be able to taste unique brews and enjoy El Meson’s famous paella. “Attendees will receive an 8oz pour of five different, cincoglasslocally-crafted beers, and we’ll have giant paella pans set up on our new patio dishing out huge helpings.  Participating breweries will be Yellow Springs Brewery, Warped Wing Brewing Company, Toxic Brew Company, The Dayton Beer Company and Star City Brewing Company.
“It’s a really exciting time for craft beer in the Dayton region, and we love to collaborate with other independent businesses” Shane Juhl, owner of Toxic Brew Company, said. “We’ll be bringing out pepper beer to the event, which will be a great fit with El Meson’s food,“ he added.  Tickets for the event run $34 and include a souvenir tasting glass for each guest and can be purchased online.  Tickets at the door, if available will be $39.

 

DMM Ticket Contest:

One lucky DMM winner will win a pair of tickets to Cinco Cervezas!  Two ways to win:

1:  Like and  share  this story to your facebook or twttter and tag #MostMetro so we can see it.

2:  Copy and paste the image from our DaytonDining Facebook page.

Filed Under: Dayton Dining, The Featured Articles Tagged With: Cinco Cervezas, El Meson

Columbus Brewery North High Debuts In Dayton With A Pub Crawl

April 28, 2015 By Lisa Grigsby

NHB Boys

North High Brewing co-owners Tim Ward on the left, Gavin Meyers on the right with Brewmaster Jason McKibben in the middle.

In 2011 to college friends, Gavin Meyers and Tim Ward, partnered to bring a new kind of brewery to Columbus: one that focuses on the EXPERIENCE of brewing.  They opened  North High Brewing as Columbus’ first and only Brew on Premises establishment, where the customer is the brewmaster. ( Dayton’s Eudora Brewing Co offers this).  In addition to customers brewing their own beer, North High Brewing creates small-batch, high-quality craft beer that they serve in their taproom as well as on tap at dozens of area restaurants and bars.

The demand for their beer has been so high that they recently underwent a brewery expansion that has taken them from being one the smallest breweries in Columbus to being one of the largest.   In order to help with the new production brewing facility, North High Brewing recently brought on Jason McKibben as Brewmaster and partner.  Jason has been a professional brewer for 15 years, including as senior Brewmaster at Anheuser-Busch, and most recently as head of production at Anchor Brewing in San Francisco.

 

1288 Ford

The building that now houses North High Brewing was originally a Ford dealership in 1917, and the founders set out to restore the building to its original historical glory.  Visitors will find numerous salvaged and repurposed architectural elements from throughout Ohio and the nation, including windows and doors from historic OSU buildings, old post offices, and even an 1870’s distillery.

The beers of North High Brewing are finally coming to Dayton and this Thurs, April 30th  you can join the  North High on Fifth Pub Crawl that will welcome their brews to town.  The crawl will kick off at 5:3ppm The Barrel House (where there’s plenty of parking behind the building) and then move on to Dublin Pub at 6:15, , then head to the Trolley Stop at 7pm, walk next door to  Lucky’s at 7:45pm and and end up at Blind Bobs by 8:3ppm . The crawl locations are less than 1 mile from start to finish.

Filed Under: Dayton On Tap, The Featured Articles Tagged With: North High Brewing, North High on Fith Pub Crawl

Local Food Truck Competing for National Title

April 21, 2015 By Lisa Grigsby

10623029_921601077854602_5492884280537304479_nOne of Dayton’s most popular food trucks has made it to the finals of the National Contest run by Mobile Cuisine.com.  In an online vote to find the hot dog vendor of the year, food trucks and carts from across the country have been nominated for this recognition.

Zombie Dogz, owned by husband and wife team, David & Lee VanArtsdalen,  have cultivated a cult following for their dogs topped with gourmet ingredients in the Dayton area and now needs your vote to capture the National title.  You can vote once a day through 11;50pm  May 1st.  No registration is required to vote and in literally takes 5 seconds.  As of this morning, Zombie Dogz has a commanding lead, but these contests can change leaders many times throughout the week long campaign.  The winning truck or cart will be profiled in  Mobile Cuisine and will hold the title of top mobile hot dog vendor for 2015.

Never had a Zombie Dogz? Here are descriptions of a few of their dogs:  Diced green apple, blue cheese, bacon and BBQ sauce make up the Dead Dixie, Pinepple habanero pulled pork, mandarin orange cherry and pine Apple salsa, topped with sesame seeds are on The Brain Daddy, white truffle mac n cheese, shredded cheddar and cracker crumbles are Calling in Dead.

Horseless Buggy Eatery, another Dayton based food truck, won the title for 2015 Best Burger and was a finalist in the best fish Taco Category this year in a similar online vote.

 

 

Here are the hot dog vendors in competition: 63040_612059602142086_368224167_n

  • Alamo Dogs – San Antonio, TX
  • American Wiener – Tampa, FL
  • Beez Neez Sausage – Portland, OR
  • Biker Jim’s Gourmet Hot Dogs– Denver, CO
  • Frank Gourmet Hot Dogs – Buffalo, NY
  • Good Dog Hot Dogs – Houston, TX
  • The Greasy Wiener – Los Angeles, CA
  • Love Hot Dog Co. – Harleysville, PA
  • Willy Dog – Hamilton, Ontario
  • Zombie Dogz – Dayton, OH

 

Zombie Dogz hasn’t updated their schedule for this week yet, but to find them and other area food trucks, just click on MostMetro.com’s Food Truck Finder Calendar.

Filed Under: Dayton Dining, The Featured Articles Tagged With: Food Trucks, zombie dogz

Garlic Lovers Unite!

April 20, 2015 By Lisa Grigsby

GarllicFestLovers of garlic, great local foods and good times will want to mark Sun, July 19th on their calendar! 

The Sons of  Italy and DaytonMostMetro.com are partnering to bring a day full of  family friendly fun featuring  fantastic foods and marvelous music by The Menu’s, Dayton’s favorite party band.  The event will take place on the grounds on Bella Villa Hall at 2625 County Line Road in Kettering from noon until 8:30pm.

Food offerings will be required to contain garlic and expect to see some off the wall items!  And what’s a festival without some contests,  run by The Big Ragu and his Food Adventure crew, like the garlic peeling contest, a garlic eating challenge and more.   You’ll even be able to sit in on some cooking lessons, featuring what else- garlic!  Sunday is also the final day of the Bocce Classic, and after the tournament their will be open lanes for you to try your hand at this classic Italian lawn bowling game.

Vendor sign ups are now in process and a list of participating eateries will be available soon on the GarlicFest event page.  Sign up there for more info.  Proceeds from the event will benefit the Sons of Italy student scholarship fund.

 

 

Filed Under: Dayton Dining, The Featured Articles Tagged With: GarlicFest, sons of italy

Q &A With Food Network’s Ted Allen – In Dayton To Host AIDS Fundraiser

April 17, 2015 By Lisa Grigsby

choppedThe Food Network host of Chopped, Ted Allen, will return to his home state of  Ohio this weekend to host a 3 city fundraiser for the AIDS Resource Center Ohio.    In a recent phone interview with Mr Allen, he shared that  “Too many peole mistakenly believe that AIDS isn’t anything to talk about anymore.  We have too many young people, who didn’t see the deaths in the 80″s and 90’d and don’t know the disaster we’ve lived through.

It’s great that we have medicines and treatments and preventative options but too many of our youth need to realize that HIV is 100% preventable.  Meds are expensive and have side affects, this isn’t something you just take a pill for and forget.  Almost 1/2 of new infections are 13-24 years old.  African American women are hugely impacted by HIV. ”  He shared that it’s his honor to serve as the Chair of this statewide fundraiser.

Ted Allen first received national attention as on of the hosts of the 2003-2007 Bravo series Queer Eye for the Straight Guy. 


We asked Ted to tell us about his times on that show:queer

It was the best times,  filled with humor and raunchy rowdy, guys tooling all over town in that convertible. Thom Filicia is one of the  funniest guys I know and the worst driver ever.  I can’t even believe I’m still alive, he’d be speeding down the road, and telling a story and he’d turn around to look you directly  in the eye and I was wearing this fake seatbelt, it’s a miracle we’re all still here.
What an honor it was to be a part of the first tv show ever to have 5 openly gay men being themselves.  We’d get hundreds of letters from young gay kids talking about how great it was to be able to watch that show with their parents and laugh.  Just getting one such letter would be an honor, but we got so many.  We truly were so lucky…
Is it was a burden to be known as a gay role model?

Oh no it’s such a privilege, if we are making any difference, well just look at how times have changed.  I am legally married in my state.  But we’re not there yet, it’s 2 steps forward and one back – Indiana.    Just last night I hosted a benefit for Baily House ( a  who serve those who are homeless with  HIV+, who and to be able to shine the light on a cause you believe in wholeheartedly, what an honor.  And I got to meet Joel Gray and Jane Pauly, what great fringe benefits.

On Chopped we know you see tons of ingredients in those baskets.  What would you like in your basket if you were a contestant? 

How about just some cheese, eggs, mustard, mayo and lamb chops.  I’s so sick of gummy bears and all the weird stuff.  Think about it- it’s the hardest show there is. It’s set up for failure. Three  of the 4 fail.  Who can cook amazing things in 20 minutes when they start out as bone in 3 pound leg of lamb? It’s just hard.  And the judges want you to succeed, they want to eat good food!  tedcooks

 

I asked him if there were any shows that went bad and couldn’t air:

 We can’t afford not to complete a show, we work for 12 hours to get one episode.  So luckily, knock on wood we haven’t had a disaster that we didn’t overcome..

As for a personal disaster, when I was writing for Chicago Magazine, I was having the Dining Editor Penny Pollack over to my house for brunch.  I had made fresh cinnamon rolls and thought I’d leave them in the oven so they’d be warm and just as the doorbell rings I see a pool of butter and cinnamon pooling down the oven door onto my floor and my smoke alarm goes off.  Welcome Penny….



Ted hosted another Food Network Show The Best Thing I Ever Ate, so of course we asked about those meals:

I’ve had so many, like at Minbar by Jose Andres,  a tiny restaurant with 6 seats and more chefs than seats where they feed you one scrumptious morsel after another…. But I’ve also had a great burger at a neighborhood join in Brooklyn with hand ground beef and a perfectly cooked runny egg on top.

That’s the wonderful thing about food, there are so many great  foods and international cuisines, you could have like 900 lifetimes of best meals …

That show was so much fun, I could be more of myself and have fun and go unscripted…

What’s your favorite pig out food?
Pepperoni Pizza= but only with good real peperoni- it it curls up and gets that puddle of grease on it it’s the good stuff – not that flat stuff that lays there

Or macaroni and cheese with kiolbassa- not so good for yo, but oh yum!

What food trend are you over?J. Ryan Roberts - jryan@jryanroberts.com

 Desserts with bacon- can we move on? Don’t get me wrong- I love bacon, but thick cut bacon is a mistake.  It’s to hard to make crispy and ends up being chewy.  Good bacon should be cooked slowly and served crispy
Food Trucks- it’s confusing.  I don’t want to have to chase you all over town for a meal and I want to enjoy my food at a table with a  bathroom nearby.  I get that it’s a lower cost for some to get into than a bricks and mortar option and I respect that, so I get it.


Who is your celebrity crush?
 Oh I’m too old to have one, I don’t know, maybe Neil Patrick Harris.  He’s lovely and so is husband, as are their kids.


 
What else would you like to share?
As much as I enjoy hosting events and getting to  meet people, I wish I didn’t have to.
New York City Councilmen Corey Johnson was a speaker on  Gala I recently hosted  and he has spent most of his life telling the story of coming out as gay in high school, as a captain of the football team.  He’s spent his whole adult life talking about being out, gay rights, serving others.  As long as we still need things like the Ohio AIDS Walk  I’ll be there.  It’s a privilege to get to talk to people about a cause I’m passionate about and we need to work together until this is conquered..
We are not done yet!!!tedarc

 

If you’d like to join Ted Allen Sunday, April 19th for the Dayton 5K AIDS Walk, which also has a 1K stroll and a 16 mile bikeride, you can sign up online until Saturday at 5pm, or just register at the even.  On Sunday registration begins at 10am at UD River Campus  (the old NCR Headquarters) at 1700 S Patterson  Blvd.  The Walk/Run/Ride steps off about noon.  Help raise $1000 and you can join Ted Allen at a Grand Walker brunch at Coco’s Bistro.   Check the AIDS Walk site for more info.

Filed Under: Community, The Featured Articles Tagged With: ARC Ohio, Chopped, Ted Allen

Mudlick Tap House ‘s Inaugural Bourbon Dinner

April 16, 2015 By Lisa Grigsby

11128835_867515563309265_7460859881124613876_nGermantown’s Mudlick Tap House recently added liquor to their offerings and tonight at 6pm they are celebrating with a bourbon dinner. Smart Guy In A Tie Cocktials owner, Brian Petro, will be conducting a Bourbon 101 throughout dinner which includes education on the basic nosing and tasting techniques of bourbon whiskey, as well as the rich history of the spirit.  Chef Lee Anne House has created each course to pair with the featured bourbon cocktail.  Here’s what’s on the menu:

1st course:
Gold Rush: Something to cool off the pallet while you are enjoying your Sriracha BBQ ribs
Pork spare ribs slow cooked to perfection. Finished with a sriracha BBQ and served with a cornbread muffin topped with lime cumin whipped butter.

2nd course:
Whiskey Buck: Rye Bourbon with a little bite. It’s a classic American cocktail to complement to a modern twist on a classic!
Braised chicken thighs with a parmesan potato gratin and a brussel sprout and bacon hash.

3rd course:
Bourbon Chiller: A vanilla infused Bourbon with coffee as a balance to the apple, rhubarb, and cinnamon
Apple and rhubarb cobbler served a la mode with cinnamon ice cream.

This is an exclusive event and the Tap House will not be open to the public. Reservations are limited and required. Cost is $50 per person and includes 3 courses and 3 cocktails (beer available upon request). Make reservations by emailing [email protected]!

Filed Under: Dayton Dining Tagged With: bourbon, Mudlick Tap House, Smart Guy In A Tie

Boozy Brunch Added At Germantown Tavern

April 5, 2015 By Lisa Grigsby

1514595_799240616803427_1001778723140779883_nGermantown’s  Mudlick Tap House opened in December, bringing a selection of craft beers to a town that had very few options for beer lovers.  They’ve quickly made a name for themselves and more often their 46 seats are full and patrons are coming in for beer to go and growler fills.

 

And with that success has come the addition of Chef Lee Anne House, best know for her HouseMade Sriracha.  Lee Anne’s nightly specials, highlighting local ingredients have  been a hit and sell out most nights.  Her nightly cakes, like her freshly baked  Star City Brewing Company Old Mill Stout chocolate cake, are often made with one of the beers on tap.

 

So with spring coming and the addition of 5 or 6 patio tables, comes the addition of Sunday brunch to the Tap House Offerings.  Owner Jennifer Dean shares,  “Brunch somehow tastes better when there’s a little splash of bourbon in your java, bubbles in your OJ or vodka in your tomato! ” She invited everyone to stop by Mudlick  on Sundays for boozy brunch  beginning April 12!   Brunch will be served at the tavern from 10am -2pm at 3 E Market Street,  The Brunch menu is below:

Boozy Brunch

Sundays from 10am-2pm

Braised Beef & Parmesan Grits $10

Super tender red wine braised beef over rich creamy grits made from our chicken stock finished with cream, parmesan and fresh herbs.

Spiced Sausage & Egg Enchiladas $7

Our house made chorizo with scrambled eggs and pinto beans rolled up in corn tortillas. Baked in a roasted pablano and tomato sour cream sauce then topped with cheese. Baked off till bubbling and finished with salsa. This comes with 2 to an order

Breakfast Bread Pudding $9

11081316_1039977902682301_5661637564844611184_n

Breakfast Bread Pudding

This is sweet and savory with bacon, spinach, our greek yogurt cheese and maple syrup all mixed up with challah bread. We drizzle it with more maple syrup to serve. Includes 1 side dish

Quiche of the Day $7

We make our own pie crust, use only local eggs and fill it full of fresh veggies and cheese. Ask your server for details.
Includes 1 side dish

 Biscuits & Gravy $8

Made the old fashioned way-in cast iron from Chef LeeAnne’s Grandpa’s House from Farmersville! Includes 1 side dish

 Toasted Bagel & Cream Cheese $7

We are mixing our own flavors of cream cheese for this dish! Choose from: roasted vegetable, sriracha cilantro or everything bagel style. Includes 2 sides

 Sides

247160_1027606650586093_2202166189687925334_n

Chef Lee Anne House

Kentucky Bourbon Barrel Ale
Braised Sausage Links $3

KJB Bacon $2

Fresh Fruit $2

Biscuit with House Made Jam $2

Stardancer Greek Yogurt with
Fruit and Honey $4

11071141_855656351161853_5597727053293234084_n

Lemon Blueberry Sour Cream cake

 Sweets

Cobbler! Baked fresh!
Ask your server for today’s flavor. $5
Make it even better and top it with Jenis ice cream… It’s the best ice cream ever!
Ala Mode $6.50

Jeni’s Two decadent scoops for $6
Or available by the pint for $10

We like keeping it local

This menu includes Stardancer Creamery, A Bit of a Bite Salsa, Ashley’s Pastry Shop, Dot’s Market, KJB sausage links and bacon, Ken Millers eggs from Farmersville, Twin Creek Apiaries, HouseMade Sriracha and Flying Mouse Farms Maple Syrup.

***Please alert us to any food allergies you may have. We will do our best to accommodate you***

 

Filed Under: Brunch, The Featured Articles Tagged With: Brunch, Chef Lee Anne House, Mudlick Tap House

Registration Now Live For Mud Volleyball Fundraiser

April 1, 2015 By Lisa Grigsby

616579_687206081328739_4804962150952237619_oDayton’s dirtiest party is all set for  it’s 25th edition on Saturday, July 11th and looking for folks that enjoy playing in the mud! The event continues to grow each year and last year over 260 teams spent the day drinking beer,  diving in the dirt and rocking out to live bands in between bouts at the tournament.  The Dayton MUD Volleyball event site is located behind Wegerzyn Garden MetroPark at 1301 East Sibenthaler Avenue in Dayton.  Teams have the choice to register in the Competitive or the more laid back Non-competitive tournament.

 

Non-Competitive:  this is the safest bet for first-timers or teams that love drinking beer all day. The Non-Competitive tournament begins with simple round robin gameplay between the seven (7) teams on the court. Once all seven teams have played each other (right around 1PM), you’ll have the option to enter the Potty Bowl. The Potty Bowl is a single elimination bracket for Non-Competitive teams. In other words you choose when your day ends: 1PM or 4PM (depending on how you do). Expect to play at least seven (7) matches in the Non-Competitive Tournament.*

Competitive:  this is for experienced MUD Volleyball players and those who are a bit more serious about gameplay. Competitive teams don’t typically drink (as much) and are looking for a longer day. Similar to Non-Competitive, this tournament starts out with round-robin play between the eight (8) teams on the court. Unlike the other tournament, this will lead into an automatic, single elimination bracket in the afternoon. How well you perform will determine the length of your day. Expect to play at least nine (9) matches in the Competitive Tournament.*

All players must be at least 16, and all teams must have a minimum of 6 members and a maximum of 10 players.  Each team must have at least two (2) female players, but is not E_MEOrkw_400x400required to have any male players.  Earlybird team registration is $350 in April and May, goes up to $375 in June and will be $400 in July if the event is not already sold out.  Spectator are welcome and the entry fee is just $5.

If you’re not sure if you want to play, volunteers are always needed. Volunteers can work shifts for set up staring on Thursday or Friday, at the event on Saturday or clean up on Sunday. Once your shift is over we’ll invite you to grab some grub and an ice cold Bud Light. There’s a sweet t-shirt and some other good stuff waiting for you, too!

All proceeds from MUD Volleyball stay in the local community and benefit the programs and services of The Epilepsy Foundation of Western Ohio. The Foundation serves an 11- county area of Auglaize, Champaign, Clark, Darke, Greene, Logan, Mercer, Miami, Montgomery, Preble and Shelby Counties.

One in 26 people will be diagnosed with epilepsy in their lifetime. The Epilepsy Foundation’s vision is to create an environment where there is no stigma or fear associated with seizure disorders. They strive to help those affected by epilepsy have the knowledge, self-esteem and support to participate in normal life experiences and remove the barriers impeding their everyday lives.

 

 

Filed Under: Active Living, The Featured Articles Tagged With: Mud volleyball, The Epilepsy Foundation of Western Ohio

Oberon Ale- A Sign of Spring!

March 23, 2015 By Lisa Grigsby

oberonThe green beer  is gone (for serious beer fans it never crossed our minds) and March 23 marks the annual seasonal release of  Oberon Ale, a wheat ale that has become synonymous with warmer temperatures, the start of spring and the beginning of the Major League Baseball season.  Bell’s Brewery in Kalamazoo, Michigan  brewery starts spring  with the annual release of  kegs of Oberon Ale.

“Consumers see Oberon as an annual sign of spring,” says Rick Lack, executive vice president of Rave Associates, which distributes Bell’s products across southeastern Michigan. “While it is a summer beer by premise, its release date is the single biggest sales push we see for any one item in our industry.”

Lack said the release “is truly a phenomena” based on how excited people are to see it back, year after year.

Lack says Oberon is versatile and appeals to every kind of bar and restaurant in the state. He also considers it a crossover beer that appeals to people who don’t consider themselves craft beer drinkers.

In Dayton, you can stop by Chappy’s Tap Room and Grill at 5pm today for your official taste of spring!  For the first 48 guests who by a 23ox Oberon, you can even keep the official souvenir glass!

 

Filed Under: Dayton On Tap, The Featured Articles Tagged With: Bell's Brewery, Oberon Ale

Fronana Dessert Treat Kickstarter Launchs Today

March 22, 2015 By Lisa Grigsby

13598_423963377762692_271476462173632430_nRobert Walker had been living on a beer and  pizza diet while making his way through pilot school  and the PT tests were starting to become a struggle.  So he decided to adopt a paleo diet, yet still craved ice cream.  Being a bit of a scientist, he started experimenting, using his love for banana’s as an inspiration.

Walker finished his service to the Air Force in December, is now a South Park resident and has embraced the spirit of invention that is so celebrated in Dayton and has now turned his attention full time to the dessert product he’s crafted.

What he created is an all natural dairy free alternative to ice cream that is made out of bananas! There’s no added sugar or artificial ingredients, made with wholesome and healthy fruit without any fillers like other ice creams. It’s totally gluten free, totally vegan, totally paleo, and according to local reviews,  totally delicious Fronanaa!

But don’t take our word for it, head down to the Black Box Improv Theatre at 518 E. Third Street today and join the celebration that will be the launch for The Fronana Kickstarter.  From 1:30- 3pm you can join the festivities which  will include a Fronana eating contest to win a years supply of Fronana.  If you can’t make it to the kickoff, you’ll  still have a chance to help, just visit the Fronana webiste.10257904_417367551755608_1787748107389798226_n

You may have seen Fronana around town, as Bobby has hooked his cart to his bicycle and been making the rounds, most recently down at the Yellow Cab food truck rally and Saturday night market.  The demand is building for Fronana and next up is a plan to open a Scoop Shop.  Bobby has applied to the Activated Spaces program, and hopes to be successful in that process, which would help him open a downtown shop.  But he’s got plans even bigger than that and talks about getting Fronana on the shelves of Trader Joe’s and Whole Foods.

 

 

Filed Under: Dayton Dining, The Featured Articles Tagged With: Fronana, Robert Walker

Lady Chefs of Dayton Plating Up A Night of Hope

March 13, 2015 By Lisa Grigsby

chefs

Wiley, Jenn DiSanto and Anne Kearney

Five of the top female chefs in Dayton are teaming up for a night of small plates and wine pairings on Thursday, March 19th.  These women are teaming up for this tasty fundraiser to support Team HOPE, which is  Martha Shaker’s team for the  for Leukemia and Lymphoma Society (LLS)  Woman of the Year campaign.

LLS is the world’s largest voluntary health organization dedicated to funding blood cancer research and providing education and patient services. Their mission is not only to provide education and patient services for those with cancer, but to ultimately cure leukemia, lymphoma, Hodgkin’s disease and myeloma and to improve the quality of life for patients and their families.

The Chefs participating in this tasty fundraiser are:


– Jenn DiSanto, Fresco
– Dana Downs, Roost
– Anne Kearney, Rue Dumaine
– Liz Valenti, Wheat Penny
– Elizabeth Wiley, Meadowlark

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Martha Shaker

The event takes place at 6:30pm at  The Reserve Event Center, 475 Congress Park Drive in Centerville.  If you’d like to attend purchase your tickets now, this event will sell out!  Contact MEGAN BAYER @ 937-344-8508  or visit http://teamhope4acure.com/chefs-dinner-plating-night-hope for more information.

Martha shares “The Man & Woman of the Year campaign provides a tremendous opportunity for you to make a meaningful investment in the lives of others. Please join me in my effort to make a difference! On March 5, 2015, I kicked off a 10-week fundraising campaign. Every dollar I raise for the LLS will be counted as one vote towards my candidacy, but more importantly, will provide HOPE for patients and families suffering from these diseases. ”

Filed Under: Dayton Dining, The Featured Articles Tagged With: LLS, Martha Shakers

Tickets on Sale Saturday For Dayton’s Premier Wine & Gourmet Food Event!

March 11, 2015 By Lisa Grigsby

DigitalAssests-fleurs-06The original “Party in the Park” was the brain child of two friends, Vail Miller Sr. of Heidelberg and Mike Frank of Arrow Wine.  With a mission of bringing wine out of just the wine cellars and  to the general public, the idea of a wine festival was born.  Now 24 years later, Fleurs et Vin is the most anticipated, talked about and attend wine event in the Miami Valley.

On Sunday May 17 from 1- 4pm, wine connoisseurs and novices alike will sample the best wines from around the world while enjoying culinary treats from 20 of the top independent restaurants in the region.

Last year there were over 420 wines for sampling, as well as a  beer garden featuring Belgium brews.  Wines and beer selections for this year are still being put together.   And if that isn’t enough to keep you busy,  J.t. Fedrick and his band  will be in full swing, the dance floor open and wonderful baskets available for bidding in the silent auction.  And come 4pm, the best entertainment of the day can often be found at the live auction, where thousands of dollars are raised in just minutes iwth the sale of wine collectibles, with proceeds benefiting AIDS Resource Center Ohio.  If you’d like to support the even with a donation to the auction  you can start that process with this online donation form.

Tickets for Fleurs et Vin run $70 in advance $75 at the door, but this Saturday only,  Arrow Wine will host a Super Saturday tasting from 11am – 5pm at both the Far Hills and Centerville stores, and the ARC Ohio Associate Board members will be selling Fleurs et Vin tickets for just $60.

 

Filed Under: The Featured Articles, Wine Tagged With: ARC Ohio, Arrow Wine, Fleurs et Vin, Heidelberg Distributing

Best Selling Sriracha Stout Beer Is Hot Stuff

March 6, 2015 By Lisa Grigsby

fwx-sriracha-beer-testBeer collaborations are all the rage in the brewing world these days and one the hottest is Rouge’s Sriracha Hot Stout Beer.  Released this past December only at the Rouge Ales Public House in Oregon or  for mail order, the beer quickly sold out.  The 22 oz bright red bottle features the world’s most recognizable Sriracha brand, Huy Fong, and the artwork even includes everyone’s favorite rooster with a green cap.  The beer has finally been restocked and has hit the shelves of Miami Valley beer retailers this week.

According to the product description, this brew “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein, or anything you’d like to wash down with a spicy kick.”

“The inspiration was pretty simple — we as employees and as Rogues love Huy Fong Sriracha sauce,” Rogue Brewing President Brett Joyce. “The question almost immediately became why not?  In the short time that it has been available, it has already become a record-selling product for us.”

Surprisingly, the fire of Sriracha doesn’t overpower this beer. As you would expect from  Rogue, the beer itself is center stage. The stout is malty, smooth and full of coffee, chocolate flavor. At the end is when the heat of Sriracha appears with a slight, perfectly complimentary garlic and spiced after taste.  But don’t take our word for it, you can pick up a bottle of this hot stuff for about $14 at Belmont Party Supply or taste it at Arrow Wine Far Hills location this Sat from 11am – 4pm during their Saturday tastings.
And if you like your beer on the spicy side, be sure and head down to  Toxic Brewing Company in the Oregon District and try their Porn or Pawn beer, a srirach-spiced pepper porter.

Filed Under: Dayton On Tap Tagged With: Rouge, Sriracha Hot Stout Beer

Welcoming Dayton’s New Director of Economic Development

March 2, 2015 By Lisa Grigsby


 Weber-FordCity Manager Warren Price has announced the appointment of Ford P. Weber, J.D., as Director of Economic Development for the City of Dayton.  As Director of Economic Development, Ford will plan, organize and implement strategies to promote the growth and development of Dayton’s economic base through retention and expansion of existing businesses and vigorously seeking out new investment.

Ford brings extensive experience and success in brownfield and vacant property redevelopment, asset development and regional collaboration.

Most recently, Ford was President and Chief Executive Officer for the Lucas County Economic Development Corporation in Toledo, Ohio. During his tenure there, he developed a business outreach and assistance program, making over 600 business consultations as part of a $1 billion economic development pipeline.

Previously, he served as Executive Director of Virginia Local Initiatives Support Corporation in Richmond, Virginia. His accomplishments there include generating nearly $14 million in loans and tax credit equities for revitalization projects and securing $2.1 million for redevelopment initiatives.

“As we looked for a leader in economic development, Weber stood out because of his record of retaining, growing and attracting businesses,” said City Manager Warren Price. “Ford will be an asset to our city as we look for new ways to work with businesses, add jobs and grow Dayton for the next generation.”

Since 2010, Dayton’s Office of Economic Development has completed more than 80 development agreements, leveraging $24 in private funds for every public dollar invested, with 6,266 jobs retained and 2,089 pledged.

Weber earned Bachelor of Arts (History) and Juris Doctor degrees at the University of Toledo and a Certification in Economic Development (CEcD) from the International Economic Development Council in 2010.

Filed Under: Community Tagged With: Ford P. Weber

They’re Back….Shamrock Shakes!

February 24, 2015 By Lisa Grigsby

MAC-11-454-Shamrock-Shake-Banner-Ad-300-X-250After this amount of snowfall, you’re probably not interested in hearing about anything else frosty heading your way. But before you run for your shovels, know this one comes with a straw. Yes, McDonald’s has brought back the brightly colored green Shamrock Shake! Which also means March, and warmer weather, is drawing nearer.

Much like the beloved McRib, devoted fans often look forward to the return of this seasonal drink, which stays on menus until a week after St. Patrick’s Day.  The shake — low-fat vanilla ice cream and mint flavoring — leaves more of a legacy than just a green tongue. It was first introduced in 1970 as the “St. Patrick’s Day Green Milkshake.”

Some of us might remember seeing commercials in the late ’70s when the shake was touted by O’Grimacey, a big, green, amorphouab4234739393b8947283746b5f27cf1bs Golden Arches mascot who sported an Irish accent and visited his nephew in McDonaldland every year for St. Paddy’s Day.

Obviously that name wasn’t catchy enough and was scrapped years later for the more alliterative Shamrock Shake. But the beginnings of the Shamrock Shake are a bigger part of McDonald’s history than you might know.

In 1974, after years of watching his 3-year-old daughter undergo treatment for leukemia and effectively living at St. Christopher’s Hospital For Children, Philadelphia Eagles player Fred Hill thought there should be a better way. He reached out to the community to raise money for families that couldn’t afford hotel rooms while their sick children were being treated. The Eagles’ GM connected with a local McDonald’s ad agency and the restaurant’s regional manager, and together they created the St. Patrick’s Day Green Milkshake promotion

It was perfect: The milkshakes were green – the Eagles’ color! With the support of McDonald’s founder Ray Kroc and regional manager Ed Rensi, Tuckerman launched a week-long promotion around the Shamrock Shake, with all profits to be donated to the cause.
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Proceeds from the seasonal promotion sales went to purchase a four-story, seven-bedroom house Evans had found near the hospital in Philadelphia, a “home away from home” for families dealing with a sick child.

This became the very first Ronald McDonald House.

Now that’s a reason to celebrate the return of the Shamrock Shake!

Filed Under: Dayton Dining, The Featured Articles Tagged With: McDonald's, Ronald McDonald House, Shamrock Shakes

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