Dayton937

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

Lisa Grigsby

Check out Brunch at Chappy’s

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chappy'sExciting news from our friends at  Chappys Tap Room and Grille, starting tomorrow they will be serving brunch from 11am -2pm on Saturday and Sunday.  You can start your day with one of their many beers on tap or try their  brand new Bloody Mary made with Belle of Dayton Vodka, their  new housemade mix and garnished with Pickled Okra, Celery, Olives and a strip of our new Praline Bacon. (It’s practically a meal in itself!!)
Here’s the menu,
 
CHAPPYS BIG A** BEER BISCUIT BOWL 
 10.95
Our homemade Beer Biscuit topped
with an egg cooked your way with choice of
Grilled or Fried Pork Chop or Fried Chicken Breast,Zink’s Sausage Patties or Applewood Smoked Bacon
Topped with Sausage Gravy and Cheese and served with Home Fries

 

CHICKEN & WAFFLES – 9.95
Homemade Vanilla Belgian Waffle served with two Fried Chicken Tenders, Home Fries and

Your choice of Regular or Spicy Tabasco Syrup

 

PO BOY BREAKFAST SANDWICH – 8.95

Toasted French Bread with an egg cooked your way,
mayo, cheddar cheese and

Your choice of Applewood Smoked Bacon or Zink’s Sausage Patties, served with Home Fries.

 

THICK CUT PRALINE BACON – 6.95

A ½ Lb. of bacon (4 strips) coated with carmelized brown sugar and molasses topped with Pecans

 

CREATE YOUR OWN BRUNCH

Homemade Big A** Beer Biscuit and Gravy – 5.95
Belgian Waffle – 5.95
Two Eggs cooked your way – 2.95
Home Fries – 2.95
Applewood Smoked Bacon (4 strips) or Zink’s 3 oz. Sausage Patties (2) – 3.95
Homemade Big A** Beer Biscuit – 2.95

 

Chappy’s is located at 2733 West Alex-Bell Road, Dayton, OH 45459.  There second location (the former Champp’s) is still a couple of months away.

Meet AJ Ferguson, UpDayton’s New Executive Director

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AJ FergusonAJ Ferguson started his new role as Updyaton Executive Director this week. His role is to ignite and lead this young professional organization on their mission of spurring economic growth in the Dayton region by attracting and retaining young talent. The group’s signature event is the annual UpDayton Summit, which gathers over 300 hundred Dayton area residents to share and vote on ideas to make Dayton a better place to live, work and play.

“When I attended my first UpDayton Summit in 2012, I was overwhelmingly inspired by the enthusiasm and creativity in the room. It was this experience at the Summit that pulled me into an UpDayton project, into moving downtown, and ultimately into applying for the director position” – says AJ.

AJ grew up in the Dayton area and has a strong background of involvement and leadership in the region. He graduated from the University of Dayton with a Bachelor’s degree in Mechanical Engineering (2012) and a Master’s in Renewable and Clean Energy (2013). His passion for improving the region stems from his experiences in the University of Dayton’s Rivers Institute and Fitz Center for Leadership in Community.

“The story of Dayton’s revival is getting exciting and I, like all those involved with UpDayton, want to be part of it. I cannot wait to get started,” said Ferguson.

Ferguson’s previous professional experience includes internships with the UD Rivers Institute, Sustainable Pittsburgh, and the Dayton Regional Green initiative. He most recently worked as the chief operating officer at a local start-up company called Dropoly.

We asked AJ to answer some questions for us:

AJ on the water (photo courtesy Facebook)

Describe the Dayton region with 3 words:
Inspiring untapped potential

If you were showing prospective newcomers to Dayton – what 3 places would you take them to?
2nd Street Market, any local brewery, kayaking on the Mad River into downtown

I’d never have to leave Dayton if it had ….
all my friends who live in other cities and states

The thing the “powers that be”  don’t realize about young professionals is…
We want places and employers that share our values, especially our desire for work-life balance.

What I hope to accomplish during my time at Updayton….
I think the watershed moment for young Daytonians is still ahead. We want young adults to be engaged and thriving in the Dayton region to the point that young people everywhere are curious about what’s happening in Dayton, Ohio. When Dayton is making lists of millennial-friendly cities and regions, we’ll know we’re getting there.

I still have much to learn from the board and past leaders of the organization before championing a particular direction, but some themes have emerged so far:

updayton– The UpDayton board and core volunteers are incredibly committed and put tons of time into UpDayton’s mission. We accomplish more than a typical organization of our size because of them. So, goal one is to keep such a good thing going and growing.

– We’d like to get the organization to the next level in order to grow our impact and become a more powerful force for attracting and retaining young talent. For this purpose, we hope to grow our organization’s capacity and resources. We’ll do this through increased fundraising as well as creative programs that generate revenue for the organization while simultaneously advancing our mission.

– Last year UpDayton launched its Catalyst Program with the support of Montgomery County. The programs three focus areas are creating leadership opportunities for young people, connecting with college campuses and engaging new hires at local employers. A major goal for the organization will be refining and growing this program in the coming years. Human Resources teams at area employers are on the front lines of the talent retention and attraction conversation. I’m particularly interested in how we can continue to support them with our expertise in demonstrating why young adults love this region.

 Anything else you’d like to share?

I’d  like to express my gratitude for Laura Estandia’s work while in the position and her continued support through the transition. She did an incredible job advancing the organization in her time as director and will continue to be a leader for the organization.

And I’d like to invite everyone to join us  for our Summit:

updayton summitPitch your ideas to make Dayton more vibrant at the annual UpDayton Summit, 2-6 pm Friday, April 10, at the Dayton Art Institute. Meet young professionals, government officials, community leaders, and other people invested in brightening the shine on the Gem City! You can register online now.

 

 

 

 

Have An Idea For A Pop Up Shop?

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pop upActivated Spaces, an initiative to fill downtown storefronts, is accepting applications for temporary retail, service, and office businesses to open downtown this spring as part of the eighth phase of its Pop-up Project. The project matches business owners and entrepreneurs with downtown property owners who have first-floor storefront space available for occupancy.

Interested retailers or office space seekers should fill out an application, which can be downloaded here: Pop-up-Project-RFP-Spring 2015 and email it to Jen Cadieux at [email protected]. The application deadline is 5 p.m. Friday, March 13. Tenants will be selected the week of March 30, and retailers must be ready to open no later than the end of May.

Lease lengths will range from three to six months. The spaces will have varying lease rates, but will be leased below market value. Activated Spaces volunteers will connect retailers and office businesses with commercial property owners, help make the space move-in ready, and promote the business during such events as First Friday. Selected businesses will negotiate leasing terms directly with the selected property owner, but flexibility for the tenant is a priority.

IMG_1203Activated Spaces volunteers hope to build on the success of the Pop-Up Project’s seven phases. Eleven of the businesses that have opened as part of the Pop-Up Project are still open: Beaute Box, 116 W. Fifth St.; Peace on Fifth, 234 Dutoit St.; American Pi, 41 S. St. Clair St.; Vintage Barbershop, 110 W. Fifth St.; Sew Dayton, 261 Wayne Ave..; Green Baby, 2nd Street Market; Spice Paradise, 16 Brown St.; Hicks’ Barber Shop, 16 Brown St.; Catapult Creative, 133 N. Ludlow St.; Confetti, 42 W. 5th St.; and Ambition Magazine, 131 N. Ludlow St. Since the inception of the project in 2011, more than 13,000 square feet of vacant space has been filled and 29 new jobs have been created.

Commercial property owners interested in offering space to Pop-Up Shop owners should contact Jen Cadieux at 937-224-1518. Once a match is made, a small stipend is available to be distributed at the discretion of the Activated Spaces team to each of the businesses each month for the first three months to assist in off-setting startup costs.

The Pop-Up Project is driven by volunteers from the young professional organizations Generation Dayton and UpDayton with support from the Downtown Dayton Partnership, the City of Dayton, the City of Dayton Neighborhood Mini-Grant program and community volunteers. Activated Spaces is part of the Greater Downtown Dayton Plan, a strategic blueprint for the future of downtown.

Those interested in volunteering with Activated Spaces should e-mail [email protected].

10?’s with Chef Don Warfe

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ChefDonWarfeDon Warfe was born in California, but as a  military kid he moved around a lot,  lived in Japan, and eventually his family came to Dayton where his grandparents lived.  He grew up always cooking and while working at Buddkan,  a fine dining restaurant  in Philly that featured Asian  fusion cuisine,  he realized that food was truly his passion. He had found his career and  moved from restaurant to restaurant to grow his skills, including a stint in upstate New York, five years with Fleming’s and then became  part of an opening team at a Colorado eatery where he served as an Executive Chef. 

It was at this job that Gordon Ramsey’s Kitchen Nightmares reached out to him and asked him to consult with them on a few episodes.   On the show he’d help introduce new menu items and help work with the kitchen crew to ensure success.  Chef Don would then stick around after the TV crew left,  for a few weeks to to stabilize the new menu, train the front and back of the house staff and ended up staying at one of the featured  restaurants for almost a year. 

After a working hundred hour weeks for years,  he needed a break.  He came back to Dayton to visit his family and decided to stay for a while .He had a friend that worked at the Trolley Stop and  they were looking to rework their food offerings.  Chef Don was hired as a consultant to bring fresh, locally sourced dishes and greater variety to their menu.  And while he was transforming the menu at this Oregon District business, there was a lady transforming his life.  Chef Don fell in love with Mindy and her son Theo and will be getting married soon.

While still running the kitchen at Trolley Stop, he’s also taken on a side job, consulting with Mike Schwartz, of Belmont Party Supply,  on his new joint coming to Centerville, Ollie’s Place.  A long time in planning, Mike’s new venture will be a tap room, whiskey bar and carryout.  Chef Don is  writing  the menu, designing their kitchen and training their staff.  Look for it to open in April with 60 beers on tap and “awesome food, ” according to Warfe.

And between both jobs, Chef Don took time to answer our 10 questions:

 

1.  What is your favorite ingredient to cook with?

This varies seasonally. I love using local ingredients. The local pork shoulder that I get from KJB Farms always makes me happy.

2.  What ingredient do you dread?

Salt and Pepper. Just kidding. I’m not a fan of using processed foods. I really don’t like using Chicken Base.

3.  What’s your favorite dish to make?

I love making so many different dishes. I love to cook fish and just about any meat. I really enjoy making Paella.

4.  What’s your favorite pig out food?

My special lady and I love to make antipasti boards and pig out late at night sometimes. It’s pretty amusing what items can end up on the board. It’s interactive and so much fun to share the experience together. It can range from smoked herring to chile chocolate to spicy kimchi. It’s pretty personal so I won’t say anything else about it.243072_147753738628195_1513875_o

5.  What restaurant, other than your own do you like to dine at in the Miami Valley?

I feel like I haven’t dined out very much in Dayton. There are still a lot of restaurants that I am waiting to go try. I really like Little Saigon.

6.  What’s your best advice for home chefs?

I would suggest that home chefs go to the local farmer’s market. It’s such an advantage for your cooking. You’re supporting local economy, using fresh quality ingredients that are better for you and ultimately taste better. I would also suggest that people have fun cooking. Take a recipe and make it your own.

7.  If you could invite any 4 guests to a dinner party who would they be and why?

Anthony Bourdain. Because he knows food and travel. I would love to hear the stories he could tell after a few drinks at the table.
Alice Waters. Again, I would love to sit there and just humbly listen to her experiences and enjoy a meal with her.
Christopher Walken. His voice at the dinner table. I would ask him to read all of our books out loud.
My grandmother, because I miss her very much. And of course Mindy would be right beside me serving as my c0- hostess for our dinner party.

Thomas-Keller004-5-9-05

Chef Thomas Keller

8.  Who do you look up to in the industry and why?

Thomas Keller, because his cuisine seems so true. He is so ingredient driven and a master in this field. He has been a major influence on chefs today to embrace local ingredients from farms, fisherman, and gardens. His techniques are so sound and quality driven. I don’t know any chefs that aren’t inspired when they open The French Laundry Cookbook.

9.  What do you do in the Miami Valley on a day off?

Never the same thing. I love spending time with my ‘soon to be’ wife and her son. We play games in the park, or in the grocery store, or in the book store, or in the house. I enjoy having dinner with my family and relaxing. I’m currently reading all the volumes of the graphic novel, The Walking Dead, and watching Twin Peaks episodes.

10.  Share a kitchen disaster, lucky break or other interesting story:


Lucky Break: I was contacted by Gordon Ramsey’s Kitchen Nightmares to work as a chef consultant on the show in Colorado. It was my job to train restaurant staff their new menu and teach them how to function properly as a restaurant. They asked me to be on film for my last episode and it was a thrill to work with one of my favorite chefs. This also answers the kitchen disaster part of this question. Before the transformation, there were some pretty bad practices in place.

El Meson’s Valentine Meals Start Monday

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Valentine_sWeekAtElMesonValentine’s Day can be a very hectic and stressful holiday. Between family, kids, work and all the other day to day issues modern couples face the holiday meant to showcase love between two people can become a backseat, last minute event. “This is why we decided to make Valentine’s Week! Couples and groups can choose any day during the week leading up to the 14th to celebrate the holiday at their leisure at El Meson.” Bill Castro, owner, said.

Valentine’s Day falls on Saturday, Feb 14th this year. Saturday, as in the busiest day for restaurants. Anyone who has ever tried to make reservations for Valentine’s Day knows that you need to make it early. “With the holiday falling on a Saturday this year, we have already received many calls and reservations for the 14th. It was pretty apparent to us that we needed to open it up to multiple days so that everyone who wanted to celebrate with us would have the chance.” Bill continued. “We’ll be featuring a three course prix fix menu every day during Valentine’s Week (Feb 9th – Feb 14th)

Diners will receive a choice of two entrees which will include salad, side dishes, & dessert to share” Castro said.

Special Lovers Menu for 2-

Asado-Meat Platter for 2 –  grilled beef fillets, chicken breasts & chorizo on a sizzling plate

Mariscada- Seafood Platter for 2 – grilled grouper, tuna, sea scallops, shrimp & calamari

Both featured menu entrees include two salads, two side dishes, & dessert to share

He went on to mention that dinner will be less expensive earlier in the week, Mon – Tues – $20 per person, Wed – Thurs – $25 per person and move up to Fri – Sat – $35 per person. “On Friday and Saturday we’ll also have a roaming Mariachi to make the dining experience even more memorable” Bill finished.

For diners interested in experiencing Valentine’s Week at El Meson, we encourage you to make your reservation early. You can make a reservation by calling them at (937) 859-8229.

Amber Rose Announces Craft Beer Dinner

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Make plans now to head out to Old North Dayton for a four course craft beer dinner, which kicks off a year long celebration of Amber Rose’s 25th anniversary.   Originally built in 1910 by Sigmund Ksiezopolski, it ran as a general store and deli named Sig’s up until the 1980′s.  The family ran the general store downstairs and resided upstairs as their family quarters.  The National Guard stayed with the family during the Great Flood of 1913.  In 1989 Elinor Sluzas acquired the building with the intention of opening a restaurant.  Before the scheduled grand opening there was a horrific fire and a portion of the building had to be rebuilt.  The restaurant officially opened for business in 1990.  Elinor may have retired but her recipes have stayed the same.

On Thursday, February 26th at 6:30pm Amber Rose will host a tasting for beer and foodie fans in their upstairs dining room.   Owner Joe Castellano shared the pairing menu with us:

hofbrau_original_face_2___43715_origFirst Course
Bratwurst & Braised Cabbage Bruschetta
Beer Pairing: Hofbrau Original

 

beer-_557016_sm_774f0999a1bff5b64b5e7b1234c46eSecond Course
Brown Sugar Chipolte Salmon with grilled asparagus with citrus glace
Beer Pairing: Warped Wing Ermal’s Belgian Style Cream Ale

 

images-1Third Course
Tomato & Cheese sausage stuffed pork loin with orzo pilaf
Beer Pairing: Erdinger Dunkel
deschutes_bbpFourth Course
Chocolate Raspberry Mousse
Beer Pairing: Deschutes Black Butte Porter

 

To reserve your seat for just $30 for call Amber Rose at 937.228-2511.  The restaurant is located at 1400 Valley Street, with plenty of free parking in their own well lighted parking lot.

Coco’s Does Sunday Brunch In February To Benefit Stivers

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Degas-Blue-Dancers-StiversFor seven years Coco’s Restaurant has opened in February to serve brunch to benefit Stivers School for the Arts.  Each week a different group of student artists perform while you enjoy a scrumptious meal and fifteen dollars from each plate served goes directly to the school.  The musical students aren’t the only ones involved.  Enjoy an oversized painting of  Blue Dancers” by Edgar Degas, which was re-created by 19 Stivers art students during the school’s annual Winter Showcase. The 17-foot-by-17-foot large-scale work will be displayed at the restaurant during February.

The brunch  menu will include fillet and eggs benedict with a house demi-glace,  Huevos Rancheros,  and a Mexican-inspired dish of tortillas with eggs and green chili sauce. Or select a vegetarian frittata,  French toast, Italian grilled cheese, Coco’s famous burger, bourbon shrimp salad or a winter spinach salad.
Reserve your Sunday in February:

Feb 1    The Stivers Strings
Feb 8    The Stivers Singers
Feb 15    The Stivers Concert Pianists
Feb 22    The Stivers Jazz Quintet

Reservations from 10 am to 1:30 pm.
Tickets are $30 per guest ($15 is a tax-deductible donation). Call 937.228.Coco (2626) to make your reservation by Jan 26th.
It takes a village to support arts education. Make your reservations today! Coco’s is located at 250 Warren St in downtown Dayton.

Hannah’s Treasure Chest Executive Director Receives National Nonprofit Award

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Hannah’s Treasure Chest Executive Director, Sarah Williams

The Nonprofit Leadership Alliance recently presented Sarah Williams, CNP, executive director at Hannah’s Treasure Chest , with the prestigious Certified Nonprofit Professional (CNP) of the Year Award. The award presentation took place at the annual Alliance Management Institute—an educational conference geared toward students planning a career in the nonprofit sector. The 2015 event was located at the Salt Palace Convention Center in Salt Lake City, Utah.

Years after graduation from Wright State University, Sarah Williams remains involved with their Community Council and alumni association. She is both a resourceful advisor and a champion for the Nonprofit Leadership Alliance program at Wright State.

In 2012, she was named executive director at Hannah’s Treasure Chest—a nonprofit that works to enrich the lives of children in need by providing clothes, furniture, books, and other essential items. “During a time when many nonprofits were struggling to achieve financial goals, this Certified Nonprofit Professional’s leadership helped bring significant growth in donations, allowing the organization to serve even more children,” said Susan T. Schmidt, CNP, president of the Nonprofit Leadership Alliance. “We are proud of the work Sarah is doing to improve the quality of life in her community.”

The CNP of the Year Award, sponsored by the Association of Certified Nonprofit Professionals, is given to an individual who has made meaningful contributions to the nonprofit sector and significant achievements at his or her organization. The 2015 honorees were chosen by an awards selection committee comprised of key Alliance stakeholders, including affiliated faculty members, alumni, nonprofit partners, board members and sponsors. The selection of the award recipients was based on specific criteria for each respective award.

About the Nonprofit Leadership Alliance: Since 1948, the Nonprofit Leadership Alliance has worked to strengthen the social sector with a talented, prepared workforce. Its Certified Nonprofit Professional (CNP) credential is the only national nonprofit management certification in the U.S. The Alliance system, which includes 40 colleges and universities, 12 national nonprofit partners and more than 9,000 CNPs, is the largest network in the country working to build a talent pipeline for the social sector.

If you’d like to support Hannah’s join them  on  Friday, Jan 30th for their 2nd annual “Points for Prizes” Euchre Tournament at Bullwinkiles in Miamisburg.Euchre
Every point you score can be used to bid on prizes donated by local businesses at the conclusion of the tournament. $25.00 will cover your entry into the tournament and an appetizer buffet.

Start off with a 10 point bonus by donating $10 or a new/gently used children’s item at the door!

This event will raise operating funds for our mission to enrich the lives of children in need in Montgomery, Greene, Warren and Butler counties. Our operating expenses allow us to clothe a child for a week for as little as $10.00, giving hope to families who are struggling to provide for the very basic needs of their children.

Dayton Food Truck Competing For Burger Of The Year

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1462786_564225923656511_781357020_oBurgers come in various shapes, sizes and with too many ingredients to list in one place. While basic burger can be defined by a ground beef patty on a bun, over the years, there have been numerous attempts to remake the classic, while other chefs have spun the burger with various meat patties (veggi and vegan as well). Because of all of these variants, MobileCuisine.com wants to find out which food truck you think serves the best burger.

 

Nominations have come out and Dayton’s own Horseless Buggy Eatery  is in the running for this national title.  Vanessa & Gary, owners of this oversized mobile kitchen have been recognized for their Onion Straw Burger.  Let’s help them claim the title and get Dayton’s Food Truck community on the national 10926200_791765874235847_2535614190347687886_nmap!  You can find them most weekday’s at the VA Hospital from 5:15-8pm  and this Friday you can catch them at Eudora Brewing Company on Wilmington.

 
To vote just click here!   You can vote once from each IP address, so vote from your computer, your phone and your tablet and share this with your friends!  Let’s help Horseless Buggy claim the title of the 2015 Food Truck Burger of the Year.

 

Here are the finalists:

Bernie’s Burger Bus – Houston, TX2015-Burger-Contest-Vote

Bone Daddy’s – Boston, MA

Chef Toddzilla’s Mobile Cuisine – Roswell, NM

Culinerdy Cruzer – Sacramento, CA

Eat Me, Drink Me – Long Island, NY

Gilbo’s Grill – San Antonio, TX

Horseless Buggy Eatery – Dayton, OH

Lonestar Cheeseburger  Company – San Angelo, TX

Master Bacon – Charlotte, NC

Roaming Buffalo – Buffalo, NY

This poll will close on Friday, February 6th , 2015 at 11:59 PM. The truck with the most votes from this poll will be declared our winner.

If you have any issues with submitting your vote (only 1 per IP address) please feel free to submit your vote to contest [at] mobile-cuisine [dot] com.

 

Preview Nights Set For The Barrel House

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Next week there will be several opportunities to tour and enjoy The Barrel House (and to give us a chance to practice on live guests and get your feedback before we officially open)!  They will be holding soft open events the evenings of Jan 26-28!

bh

Tickets are $5 per person (max two people) and include light appetizer fare, a chance to hear and talk with the staff and owners, and to experience the space first!! Each session is 1-1/2 hours and limited to 30 attendees, so that we can take the time to thank each of you personally and get your feedback! Please bring your ticket, photo I.D., cash or credit cards for drink purchases, as we need to practice using our system (and we can’t give alcohol away for free!).   You can reserve your preview night tickets online.

 

The Barrel House

The Barrel House is an independently owned and operated, beer & wine bar and carry out, located at 417 East Third Street in Dayton, Ohio.  It’s kind of like a coffee shop for beer & wine providing:

  • growler fills from our 18 beer taps AND beer & wine bottle sales for carry out!
  • draft beer and wine, with light food offerings and a comfortable lounge area, with free wifi to enjoy onsite!
  • you can even carry in food from Olive, an urban dive, right across the street from us!

Come on in, have a drink, sit with us for awhile, meet some friends, wait for a table at Olive, an urban dive across the street or pick up some wine and beer to go.  We’d love to be your favorite spot and your favorite shop! Join us downtown! www.barrelhousetap.com  937.222.GRWL (4795).

 

 

**Parking for The Barrel House is behind the building!! Please use the back entrance for this event!

 

 

Why You Should Only Buy Your Cookies Directly From A Girl Scout!

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1434477-L Girl Scout cookie season is well under way. For almost 100 years, Girl Scouts, with the enthusiastic support of their families and communities, have knocked on doors, set up sales tables at stores and community events and hawked thin mints.The $700 million Girl Scout Cookie Program is the largest girl-led business in the country and generates immeasurable benefits for girls, their councils, and their communities.

I admit I was a girl scout. And for those of you who know me, it will come as no surprise that I was determined to sell more cookies than any of the other girls. I went up and down my street, knocking on doors for orders. I called all my relatives and perfected my telemarketing skills. I asked my dad to get his co-workers to buy from me. And he said NO! But he did offer to take me to work so I could ask for the order. I worked hard and sold hundreds of boxes and was sure I’d win the Cookie title.

 

Well as it turns out, I didn’t. Some little girl named Susie did. She lived down the street from me and I never saw her ask any of our neighbors to buy cookies. I assked her how she did it and she said it was easy-her mom and dad got all the orders for her. I was mad and didn’t think it was fair and complained to my dad about it. He told me life wasn’t fair, never would be, but that I’d really won, and I’d appreciate it some day when I LOC Top cookie seller (Wezensky)realized that I had gotten much more out of it than Susie had. Not what a 9 year old girl wants to hear. So I’m sure I sulked around for a while, until something else captured my attention.

But now many years later, I get it. My dad was right- I had won! I’d learned how to set a goal, prospect customers, perfect my sales pitch, work on my organizational skills, plan the logistics of delivery, handle money, make change and enjoy quite a few cookies, too!

And that’s why I implore you to only buy cookies from Girl Scouts. I know there are many well intentioned parents that want to help their daughters, and help support the troops so they can put on all the programs they have scheduled; but please help them by letting them sell!

In a recent study by the Girl Scouts Heart of the South, they documented skills the Girl Scout Cookie Program teaches, which girls can apply to everyday life:

  • 85% increased their money management skills as they developed budgets, took cookie orders and handled customers’ money.
  • 83% developed business ethics, learning to fulfill promises to customers and considering how best to contribute to their communities with their earnings.
  • 80% set goals and created objectives to reach them.
  • 77% made important decisions, learning to work as a team to develop a business plan, deciding when and where to sell cookies, and determining what to do with the money they earn.
  • 75% developed people skills, learning to talk to, listen to and work with different kinds of people.

Many successful businesswomen and community leaders say they got their start selling Girl Scout Cookies. So when your local Girl Scouts come calling with this year’s best-selling cookies, remember you’re saying hello to tomorrow’s business leaders.

 

The Cookies:

 

COOKIE VARIETIES – $4.00/BOX
cookie_varieties_2014
Seven varieties of cookies are offered this year: Thin Mints, Samoas, Tagalongs, Trefoils, Do-Si-Dos, Savannah Smiles, and Rah Rah Raisins. New this year, Rah Rah Raisins are hearty oatmeal cookies with plump raisins and Greek yogurt-flavored chunks.

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Did you know that Girl Scout cookies have?

  • No high fructose corn syrup
  • Are all Kosher
  • No trans fats
  • No hydrogenated oils in five varieties
  • 100 percent real cocoa
  • Nutritious whole grain oats
  • Two nut-free varieties: Trefoils and Thin Mints contain no peanuts or tree nuts
Additional nutritional information about on the cookies is available here.

 

All of the proceeds from the cookie sale—every penny—stays within our community to benefit local girls. Girl Scout troops use the money for field trips and community service projects.

Money from Girl Scout Cookies helps the council:
  • Recruit and train volunteer adults to work with girls.
  • Provide the financial assistance needed to make Girl Scouting available for all girls.
  • Improve and maintain camp and other activity sites.
  • Keep event/camp fees for all members to a minimum.
  • Sponsor special events and projects.

 

This story was originally run Jan 2014, but we’ve updated the cookie selections for 2015.

 

Warped Wing’s 1st Anniversary Beer Bash

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The brew kettles arrive!

Warped Wing Brewing Company at 26 Wyandot St. in downtown Dayton has made such an impact in our community, it’s hard to believe it’s just now celebrating it’s first year in business. Since they’ve opened here are a few of the highlights:

1/18/14:  Tasting room doors open for the first time

2/14: First 1/2 barrel dock sale, just in time for the Superbowl!

3/14: introduce Maa Durga Red IPA

3/14: Black Pirogue released, made with coffee from Press Coffee Bar

4/14: Warped Wing featured breweries for the Friday Night Tappings at Great American Ball Park

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The Brewmaster and his Bride.

5/14: first ever wedding at Warped Wing Brewery! Congratulations Mike & Nicole!

6/14:  First Dayton brewery to can  beers in 64 years

7/14:  Warped Wing went on tap at Fraze Pavillion

8/14: Mikesell’s Snack Food Company releases Beer Can Chicken potato chips  during Beer Week.

9/14  Brewmaster John Haggerty takes a wife and creates Warped Wing Wedding Beer to celebrate!.

11/14:  Teamed up with The Century Bar to produce a Russian imperial stout aged in bourbon barrels

12/14:  Collaborated with Esther Price Candies to create a special holiday ale called “Esther’s Lil Secret,”

 

 

To commemorate their first year, the brewery will host the 1st annual “Beer Bash”  this Saturday, January 17th .   The celebration will consist of  limited release draught and cask tappings, live music and food trucks.  The celebration kicks off at noon with new tappings on the hour leading up to the Grand Finale tapping of their latest limited release, “Baltic Argonaut”, a Baltic Porter weighing in at 11.5% ABV.

“It’s been a great first year and we’ve received so much support from the beer community.  We want to throw a party to celebrate and say ‘Thank you’.”  states Nick Bowman, head of Sales & Marketing.  President Joe Waizmann goes on to add “We’ve been fortunate to pack a decade of learning, enjoyment, & modest success into our first year. Can’t wait to see how the next several years evolve.”

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Take Charge Of What Goes In Your Mouth

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El Meson owner Bill Castro (left) and Chef Mark Abbott

It’s the new year and for many that means a commitment to eat healthier.  And for just as many  of us, that only seems to lasts a couple of weeks.  To successfully change your eating habits, you’ll need to make changes in how you choose and prepare your food and that’s not always easy.

So El Meson’s Bill Castro and Chef Mark Abbott are hosting a class to teach us to Loose Weight, Cook Light and Healthy- on Tues, Jan 13th at 6pm that demonstrates how to make flavorful meals that will help you make the adjustment to a healthier lifestyle.

Bill Castro shares, “Americans tend to be the most overweight society, so we want to share with our guests how they can incorporate a more European style of eating, that still includes plenty of  tasty food.  It’s  not a diet, but a way to feed your body with healthy foods that will kick start your weight loss.”

 

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Tuesday’s class will be a cooking demonstration with an opportunity to participate, a conversation and a meal with recipes you can take home with you. And like any event at El Meson, it will probably turn into a party and it wouldn’t surprise us if there is dancing involved,  too.  Did you know that El Meson hosts salsa dance parties the 2nd and 4th Wed of each month?

When you reserve your spot for $45, you can bring along a friend for just $30.  Taxes, gratuity and beverages are additional.  So call El Meson now to make your prepaid reservation at (937) 859-8229. Class size is limited and this will probably sell out.

El Meson is located at 903 E. Dixie Drive, just west of I75 at exit 47.
They are open for lunch Monday through Friday and dinner Mon through Sunday.

 

 

Lots of Fish To Fry In Dayton- Our 2015 Fish Fry Guide!

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DMMfishfyIt’s Friday night: do you know where your fish fry is? It’s a Dayton culinary tradition that seems totally normal to people who grew up here, but may seem a bit random to visitors and transplants. Why fish? Why Friday? Why fried?

Well, we can already answer the “Why fried?” question. It tastes good and it’s the quickest way to cook a large amount of fish. But the event itself can be traced to medieval Roman Catholic Church history.

Friday is associated with the crucifixion of Christ – remembered on Good Friday during the Easter weekend – and so the day became one of abstinence – specifically, from meat. While beef or chicken were considered “hot” as they were the flesh of warm-blooded creatures, the flesh of fish was considered “cool” and thus got a free pass.

 

When Catholic immigrants  settled in Dayton, this practice came with them. During Prohibition, taverns – which could no longer sell the products that kept them in business, turned to serving food to keep the doors open (and perhaps sneak a few pints under the table). Fish was abundant and cheap, and frying didn’t exactly require cooking school.  Over the years churches realized that a fish fry was an easy way to feed the masses, create community and support the congregation.

Fish fries come in all sorts. You may find cod, walleye, lake perch if you’re lucky, or even bluegill. Beer-battered, lightly breaded, seasoned or not. Often the fish comes with coleslaw and fries or a baked potato on the side.  And of course beer, black jack, auctions and raffles have been added  to help raise funds for each respective parish/school.Visual

Ready for some fish? Check out these fish fries:

Holy Angels Parish Fish Fry
 Holy Angels Church Fish Fry
1322 Brown Street
Dayton, OH 45409
Friday Jan 9, 2015 6pm-Midnight
Our Lady of the Rosary Church Fish Fry
 Our Lady of the Rosary Fish Fry
22 Notre Dame Ave.
Dayton, Ohio 45404
Fri,  Jan 9, Fri, Feb 13
6pm-10:30pm
photo2 Eintract Singing Society
2707 Old Troy Pike
Dayton, OH 45494
Friday’s: Jan 9, Feb 6, Mar 6, April 10,
May 1, Oct 9, Nov 13, Dec 4   6-8pm
$14		  STPaulCatholicChurch-1000 St Paul Fish Fry
1000 W. Wenger Road
Englewood, OH 45322
Fri, Jan 23, 2015, 7-11pm
$15 advance/$18 at the door
carry out food 6-7pm  $10/per
  St. Albert the Great Fish Fry
& Silent Auction
3033 Far Hills Ave.
Kettering, OH 45429
Fri, Jan 23, 2015 7pm-Midnight		  helen St Helen Booster Club Fish Fry
605 Granville Place
Dayton, OH 45431
Sat, Jan  24, 2015 6pm-11pm
  Corpus Christi Fish Fry
527 Forest Ave
Dayton, OH 45405
Sat, Jan 31 6pm		 suicide-prevention Suicide Prevention Center
Winter Fish Fry Fundraiser
Marian Manor, 6050 Dog Leg Road,
Clayton, Ohio 45415
Sat, Jan 31, 2015   6-11pm
St. Mary’s Fish Fry
310 Allen St.
Dayton, OH 45410
Fri,  Feb 6, 2015 6pm-11pm $15		 [Company Logo Image] Hart Scholarship Fish Fry
Huber Heights Athletic Foundation
5367 Fishburg Rd
Huber Heights, OH
Fri, Feb 7, 7-11pm
St. Henry Monte Carlo Fish Fry
6696 Springboro Rd.
West Carrollton, OH 45449
Fri, Feb 7, 2015 7:00pm-Midnight
$12 Advance; $15 Door		 bi95ycav7dk1jeav7vcb6w0pwum St. Mary Church- Franklin Fish Fry
115 S. Main St.
Franklin, OH 45005
Friday’s: Feb 20, Feb 27, Mar 6,
Mar 13, Mar 20, Mar 27  4-7pm

Holy Trinity Fish and Sausage Fry
272 Bainbridge Street
Dayton, OH 45402

Sat, Feb 21

 Alter Knight Out Fish Fry
940 East David Rd.
Kettering, OH 45429
Fri, Feb 27 2015 7:00pm-Midnight
Dayton Rugby Club Fish Fry
IUE-CWA Local 755 Hall
1675 Woodman Drive
Dayton, OH 45432
Friday, Feb 27, 2015 6pm-Midnight		 Saint Peter Catholic Church Fish Fry
6161 Chambersburg Rd.
Huber Heights, OH 45424Sat, Feb 28
Carrolleer Fish Fry
4524 Linden Ave.
Dayton, OH 45432
Fri, Feb 21, 2015 6:00pm-Midnight

 

  Incarnation Church Fish Fry
55 Williamsburg Lane
Centerville, OH 45459Fri March 13
St. Anthony Catholic Church Fish Fry
830 Bowen St.
Dayton, OH 45410
Friday March 13, 2015   6 – 11pm		 logo-rha Partners Fish N Chips Fish Fry
Huber Heights Athletic Center
5367 Fishburg Rd. Dayton, OH  45424
Friday, March 13th 6-11pm
St. Francis of Assisi Fish Fry
6245 Wilmington Pike
Centerville, OH 4545
Fri, March 20, 2015		  logo_school St. Brigid Fish Fry
312 Fairground Road
Xenia, OH 45385
Fri, March 20, 2015   6- midnight
CJ Fish Fry
505 S. Ludlow St,
Dayton, OH 45402
Sat, March 21, 2015 6:00pm-11:00pm		 St. Charles Monte Carlo Fish Fry
4500 Ackerman Blvd.
Kettering, OH 45429
Fri, March 27
995162_534910146558765_1214128311_n Kettering American Legion
5700 Kentshire Drive
Kettering OH
?????		 Irish Club Fish Fry & Monte Carlo
6555 Dog Leg Road
Dayton, OH 45414
????

Can you help us?
You’ll notice we have some ??? We haven’t been able to find this year’s info for  the Irish Club,  St. Christopher, Knight of Columbus and the Kettering American Legion.And if you know of others, be sure and let us know and we’ll add them to the list.

Fifth Street Brewpub Drink Up Dayton Challenge

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10892008_616248208503444_6563774031219974521_nDayton’s only coop brewpub is going local for the entire month of January and they are challenging Dayton’s beer lovers to do the same.  All month long they will of course be featuring their own beers, but their additional taps will be pouring beers from The Dayton  Beer Company, Eudora Brewing Co., The Hairless Hare Brewery, Lock 27 Brewing, Lucky Star Brewery, Nowhere in Particular, Star City Brewing, Toxic Brew Company, Yellow Springs Brewery and Warped Wing Brewing Company.

 

Are You up for the Challenge?DrinkupT

Drink 15 Dayton beers, that’s 5 from Fifth Street Brewpub (FSB) and 1 from each of the 10 local breweries on tap  in the month of January  at the Brewpub and receive a Drink Up Dayton t-shirt. You’ll have until Feb 6th to present your completed stamped card in and then shirts will be ready for pick-up by March 1st.

And during the month of January look for FSB to release some bran new beers of their own:

Jan 1st- Scottish Reign & Cup O’Jo’s Stout

Jan 17th- Saphire 1PA Double IPA

For more details and to find out what beers will be featured check FSB’s facebook page or ask your beertender or server while you’re at the Brewpub.  FSB is located at 1600 E. Fifth Street in St. Anne’s Hill.  For more information please visit  FifthStreetBrewpub.coop  and click on the Events & News page.

 

Do You Have What It Takes To Be A Rubi Girl?

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