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

Lisa Grigsby

Cake Hope & Love- baking a difference in our community!

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There’s a Beavercreek bakery that believes they can help change the world, one cupcake at a time.  For the last year and a half, owners Shannon Teague and Connie McFarren have been serving up sweets with a commitment to also serve the community.  Cake, Hope & Love’s name  is straight from  The Bible-  Corinthians 13:13: “And now these three remain: faith, hope and love. But the greatest of these is love.” Each month the shop picks a different charity to partner with and donates 20% of their profits to a community partner. Some of their past recipients include American Red Cross, Hospice of Dayton, Hope Foundation of Greater Dayton, Dominion Academy of Dayton, AFP and A Special Wish.

For the month of October they’ve chosen the AIDS Resource Center Ohio.  For each Red Velvet

Cupcake purchased this month Cake Hope & Love will donate to help fund the education and prevention efforts of ARC Ohio. “Connie and I both made the decision when we signed papers (for the new shop) back in January that we wanted to make sure that we were giving back as much as we got,” Teague said. “Changing the world one cupcake at a time,” Teague said. “That really seems to sum up what we do, just trying to change the world with what we have.”

You can stop by the bakery located at 490 N. Fairfield Road, Suite B in Beavercreek Tues- Thurs 10am – 6pm and Fri and Sat 10am -9pm.  The upscale bakery specializes in over the top cakes, gourmet cupcakes, novelty cake items, and gorgeous fondant work. They even offer free wi-fi, so you can take your lap top and work your way through their menu of flavors, which change daily.

 

 

Grab Your Mask for Dayton’s Party of Parties “MASQUERAGE”

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As charity fund-raisers go, the AIDS Resource Center Ohio’s Masquerage has earned a reputation as being an over the top, all out bash.  The masked ball was dubbed  Dayton’s Party of Parties by  Ron Rollins of the Dayton Dayton Daily News several years ago and  this themed event has continued to grow.  Started in 2002 by Square One Salon owners Brent Johnson, Doug Henderson and Josh Stucky at Therapy Cafe, the party has grown and moved across town, to such unusual venues like The Merc, The Foundry and it’s latest home- the Roundhouse at the Montgomery County Fairgrounds.

Designer Chris Newman

Hundreds of volunteers will spend the week transforming the two story white barn into a fantasy set, under the direction of designer Chris Newman, owner of Cheeky Monkey, an interior design and faux painting company.  Newman volunteered in 2009 to help with one room at the Circus themed event that year, as then stepped up the next year as the creative visionary behind the Heavenly Pleasures and Sinful Delights 2010 Masquerage.   In 2011 the ARC Ohio party celebrated a Decade of Decadence, bringing back some of  the scenery and entertainment of the past 10 years.

Masquerage 2012…Where Evil Can Be Tempting will pay homage to Vixens and Villains.  This theme was chosen to encompass a wide range of costume possibilities- from Gangsters and Molls of the 2o’s and 30’s, to B Movie Vixens, and without a doubt there will be some Disney villains like Cruella De Vil, Ursulas and  Maleficent.  While costumes aren’t required, over the years more and more of the crowd has gotten into the spirit, and  last year about 70% of the crowd were decked out. But the one thing that is required of all party guests is a mask, and whether you choose an elaborate professionally created head, a mardi gras mask or have one painted on, your options are endless.  Make up Artist Kelly Heuss explains “the painted on masks are the most comfortable, as often the plastic ones get pretty hot and sweaty when you’re dancing the night away. ”  You can make an appointment with Kelly  of www.airodynamic.net to get a mask painted on at Square One Salon, the Beauty Box and Mac cosmetics counters are also offering the service.

Cake Hope & Love’s Red Velvet Cupcakes will help raise $ for Masquerage.

What makes Masquerage more than just a dance party is the entertainment.  Over the years there have been Aerialists dangling from silk ropes, escape artists, contortionists, dance crews, fire dancers, knife throwers, and more. While ARC Ohio won’t reveal the line up for this year, they promise to continue the tradition of sexy, sultry and super eye catching performers.

And what’s a party without great food.  Chef Matt Hayden of Scratch Catering has created amazing munchies over the years and always has something tasty planned.  Cake Hope & Love will be featuring some sweet treats this year and has even gone a step further by offering to donate a a portion of all proceeds from the sale of their red velvet cupcakes from their Beavercreek store to ARC Ohio.

All  guests will be welcomed with a Jaegermesiter cocktail and Yeungling Beers and Buckeye Vodka are the barsponsors this year.  General admission tickets are $50, which is exactly what it costs ARC Ohio to administer one HIV test.  Testing is provided free to anyone who asks, and the test is a swab of the cheek with results in just 20 minutes.

If you prefer to attend Masquerage as a VIP, splurge for the Red Ribbon Lounge tickets, which include valet parking by Lexus of Dayton, face painting, all of your drinks, appetizers, entry into the 2nd floor lounge and the always coveted Swag Bag for $150.   Tickets can be purchased online  or at Square One Salons, Lexus of Dayton or Ghostlight Coffee. Tickets will be available at the event, but will cost $10 more there. The party starts at 8pm and runs til 1am, but the fun won’t end then, the official Masquerage After Party is hosted by MJ’s Cafe at 119 W. Third Street.

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Dayton Most Metro Ticket Contest

Dayton Most Metro is a proud sponsor of Masquerage and we’ve got a ticket hook up for three of our loyal readers!  Just fill out the form below, and then leave a comment telling us that YOU want tickets to go to Masquerage from Dayton Most Metro (and what VILLAIN or VIXEN you might go as)  – we’ll announce winners on Wednesday October 17th after 3pm – GOOD LUCK!

CONTEST CLOSED

Congratulations to our winners:

Carol Narigon

Jamie McQuinn

Annette Looper

Enjoy The Schnitzel – Local Restaurants Celebrate Oktoberfest!

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The original Munich Oktoberfest originally took place during the sixteen days up to, and including, the first Sunday in October.  While the DAI may have already hosted their celebration last week, our local eateries are just gearing up for their celebration of traditional German foods. Here are a few places you can celebrate Oktoberfest:

Savona – 79 S. Main Street, Centerville   610-9835 

Hours:  Tuesday – Thursday  5 – 9pm, Friday – Saturday 5 – 10pm
Chef Keith will be featuring Potato Salad, Beer cheese soup, Beef Rouladen, Wiener schnitzel, Sauerkraut  with smoked
pork and sausages  Sept 27 – 29.


The Hawthorn Grill – 1222 East Stroop Road, Kettering  298-2222


Hours:  Tuesday-Thursday  5 – 9pm, Friday-Saturday 5 – 10pm


Enjoy their  German menu  specials from Sept 25th through Oct 6th


Stuffed Cabbage Rolls Mashed Potatoes, Mixed Vegetables, 18


Caraway & Apple Cider Pork Chop, Herbed Spaetzle,, Braised Apples & Carrots, 20


Choucroute Garnie, Sauerkraut, Assorted Sausages, Potatoes, Whole Grain & Dijon Mustard, 17


Wiener Schnitzel, Herbed Spaetzle, Braised Red Cabbage, 18


Sauerbraten, German Potato Dumpling, Braised Apples, 19


Autumn Apfelstrudel, Traditional German Dried Fruit and Apple Strudel, Vanilla Custard Sauce, 6


Plum Kuchen, German Plum Cake, Streusel Topping, Vanilla Ice Cream, 6


 


Amber Rose – 1400 Valley Street, Dayton  228-2511


Hours:  Mon 11am – 2pm,  Tues – Thurs 11am -9pm, Fri 11am – 10pm, Sat 4-10pm


Their annual celebration begins Friday September 28th and runs through Saturday November 3rd.

They invite you to come in for fun, food, and of course our famous Oktoberfest 10 cent Draft Beer!


 


And the Minster Oktoberfest runs Fri, Oct 5th – Sun, Oct 7th and  emphasizes the community’s rich German heritage. The people of Minster feel that the Oktoberfest is not just an event; it’s a feeling, a spirit, a happy mood that conveys the warmth and friendliness of the community.


Food Trucks Lead the Way at Downtown Dayton Revival


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Music may fill the souls of the thousands expected downtown for this weekend music festival, but there will also be plenty of choices to fill the belly, too!  With 3 stages over  5 city blocks, there’s no doubt you’ll be tempted by the sights and smells of cuisine from all over the world.  We hear there will be over 20 food vendors  on hand and we’ve got a sneak peak of the menu’s for you:


 


First the Food Trucks:


Caribbancanas – Caribbean and American foods

Fressa– their famous grilled cheese, Tahi PB & P, corn on the cob and gzapacho

G’s Cue BBQ– ribs, chicken and other fair food

Kona Ice – a variety of shaved ice products

Red Wagon Cafe – wraps, sandwiches and quesadillas

Burrito Bus – a variety of burrito’s


Local Eateries:


Dublin Pub – pub fries and other Irish fare


Jim Teal from Smokin' knows how to smoke some meat!


Frickers– chicken wings and sandwiches

Taquiria Mixteca – authentic Mexican cuisine

Smokin’ BBQ – pulled pork, brisket, chicken, burgers and hot dogs

Ritter’s – ice cream sundaes and gelatos




And the Rest:


Bessie’s Homemade Noodles– noodles, halushka and cabbage

Bolasko’s Concession– kettle corn, shaved ice and frozen leomonade

Bourbon Chicken – bourbon/spicy chicken, beans and rice

Brock Masterson’s- pork chops, fish, and other delights

D Fish D Chicken– grilled chicken, shrimp and a variety of fish

Enrique’s Place– chicken, paella, arepas, kabobs,

Greek Tavern – gyros, greek salad, cheesesteak, sausage

Shade Tree Concessions- crushed fruit smoothies, blended frappes, sno -ball




And while they aren’t exactly food, we know our friends from Ghostlight Coffee will be onsite with your favorite  caffeinated brews and goodies from Thistle Confections.  Tickets for the fest are still available– so get your tickets  right here !


A special shout out to Scratch Event Catering who will be  feeding the hungry bands of Dayton Revival with some of the best local/sustainable products that the county has to offer.  So thanks be to the forward thinking committee of Downtown Dayton Revival for support Local/Sustainable  and special thanks be to Patchwork Gardens, Flying Mouse Farms, Keener Farms and Cook’s Garden for providing the local bounty that will certainly enhance the quality, taste and nutrition of our humble eats. What do superstars like John Legend, Train, Guster, Rusted Root eat you ask ? In short, they eat pretty well – some of the menu items include Apple Cornbread Stuffed Chicken Breast with a Bourbon Orange Cream Sauce, Cinnamon Dulce Carrots, Ratatouille, Green Papaya Thai Salad, Cous Cous with Lemongrass and Sweet Potatoes, Local Egg Omelets with Mexican Cotija Cheese, Fresh Salsa, Local Sausage, Berry Cobbler, Peanut Butter and Chocolate Bread Pudding, Braised Kale, Roasted Local Tomato Bisque, and so on.






    

    

    

    Celebrating International Bacon Day
    

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    International Bacon Day is officially observed on the Saturday before Labor Day in the US.  Canada celebrates it the 2nd Sat in June and in the UK it’s in January.  The way I see it, bacon is stupendous enough to warrant these multiple celebrations!  To me the best bacon is thick cut, hickory smoked bacon, which cooks up straight and golden brown! How best to honor bacon?  Let me offer some suggestions:
    

    Chocolate Covered Bacon
    

    Ingredients
    

      

    • 12 thick-sliced bacon strips (about 1 pound)
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    • 12 wooden skewers (12 inches)
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    • 6 ounces white candy coating, chopped
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    • 1 cup semisweet chocolate chips
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    • 1 tablespoon shortening
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    • Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper
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    Directions
    

      

    • Thread each bacon strip onto a wooden skewer. Place on a rack in a large baking pan. Bake at 400° for 20-25 minutes or until crisp. Cool completely.
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    • In a microwave, melt candy coating; stir until smooth. Combine chocolate chips and shortening; melt in a microwave and stir until smooth.
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    • With pastry brushes, coat bacon on both sides with melted coatings. Top each strip as desired. Place on waxed paper-lined baking sheets. Refrigerate until firm. Store in the refrigerator. Yield: 1 dozen.
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    Bacon Infused Vodka
    

    Fry up three strips of bacon. Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns. Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka. This makes one pint of Bacon Vodka.
    
If you don’t want to wait you can buy Bakon Vodka.  Though last I heard it wasn’t selling well in Ohio and the Ohio Division of Liquor Control put it on sale back in May, which often means it may actually be discontinued from the state stocking list by now. So it may take a roadtrip across state lines or even mail order to get your hands on some.
    

      Or try some Bacon Infused Bourbon
    

    [yframe url=’http://www.youtube.com/watch?v=jkBoXXyEhLs&feature=player_embedded#!’]
    

     
    

    Bacon wrapped hot dogs make perfect sense, especially for your Labor Day Cookout, and you may want 
    
to have some Baconnaise on hand, just perfect to spread on a hamburger bun.  And then how about some Bacon Chocolate Chip Cookies, Bacon Lollipops, and for a  crunchy, savory, sweet treat you’ll want some Bacon Peanut Brittle or maybe the Bacon Cheddar Popcorn will be more to your liking.
    
There are entire websites devoted to bacon, and some of the most unusual bacon items you can imagine:  bacon toothpicks, belts, bacon flavored coke, bacon scented air freshners and more.  I’m not kidding- check out some of these and these. 
    

     
    

    I’ll leave you with a recipe combining two of my favorite flavors:
    

     Dark Chocolate Bacon Cupcakes
    

    Ingredients
    

      

    • 12 slices bacon
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    • 2 cups all-purpose flour
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    • 3/4 cup unsweetened cocoa powder
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    • 2 cups white sugar
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    • 2 teaspoons baking soda
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    • 1 teaspoon baking powder
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    • 1/2 teaspoon sea salt
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    • 2 eggs
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    • 1 cup cold, strong, brewed coffee
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    • 1 cup buttermilk
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    • 1/2 cup vegetable oil
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    • 1 tablespoon unsweetened cocoa powder, for dusting
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    Directions
    

      

    1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
      2. 

    2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
      3. 

    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.
      4. 

    

    

    I know, I didn’t even get into the bacon replacement – like turkey bacon- they’ll have to get their own day!
    

    The Taste Turns 25!
    

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    The Taste is the Kettering- Moraine-Oakwood Chambers’ largest fundraiser and will take place this Thurs, Aug 30th from 5-9pm.  According to Collin Malloy, Membership Service Coordinator for the Chamber,  “We’re excited about celebrating a unique event that has been successful for 25 years.  Unlike many other taste events that you buy tickets and are charged for each sample, we’re proud to say ours is an all you can eat event.  The line up of restaurant continues to grow and we expect over 2000 guests to attend.”  Malloy shares that each eatery is is asked to have a main offering and a second one as well.   With over 40 restaurants participating you can expect to enjoy a wide variety of treats as you wander from booth to booth set up around the fountain of the Lincoln Park Commons.
    

    And don’t miss the raffle baskets  and silent auction area, featuring goodies from area retailers.  Both will close at 8pm and you need not be present at the end to win.   Tickets are $25 before the event and $30 the day of the event.  Tickets can be purchased at the Fraze Box Office, the Chamber Office, or at http://www.etix.com.
    
Participating Restaurants Include:
    

     
    

     
    

     
    

    10 Wilmington Place
    
Arepas & Co.
    
    Ashley’s Pastries
    
    Atrium Grille & Deli
    
    Baskin Robbins
    
    Belmont Catering
    
    Bellyfire Catering
    
    Brio
    
    Butter Café
    
    Cheryl’s Cookies
    
    Christopher’s Restaurant
    
    City Barbeque
    
    Coldwater Café & Catering
    
DiBella’s Old Fashioned Submarines
    
    Dixie Dairy Dreem
    
    Donato’s Pizza
    
    El Meson
    
    Elsa’s On the Border
    
    Figlio Italian Bistro and Bar
    
    Fleming’s Prime Steakhouse
    
    Fresco
    
    Fricker’s 
    
    Kohler Catering
    
    MCL Restaurant & Bakery
    
    Moore Dessert Please!
    
    Noodles & Co.
    
    Ovations Food Services
    
    Panera Bread
    
    Subway
    
    Sweet P’s Handcrafted Ice Pops
    
    Sweet Dots Bakery
    
    Sweets
    
    Taqueria Mixteca
    
    That Crepe Place
    

    The Rusty Bucket Corner Tavern
    
    Top of the Market
    
    Trader Joe’s
    
W.G. Grinders
    
Young’s Jersey Dairy
    

    

     
    

     
    

    A Night of Great Food, Irish Whiskey, and Cigars!
    

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    The last Tuesday of the month is cigar lovers night at The Dublin Pub  and this month they are  taking it up a notch. On Aug 29th from 6:30 – 9:30pm for $40,  Chef Brandon  will be serving up Mulligans Beef Stew, Corned Beef and Cabbage, and Carved Beef Tenderloin injected with Jameson and honey!
    

    Brand ambassadors from Jameson Irish Whiskey will be on hand to lead guests through a tasting experience.  Starting with the triple distilled  Jameson, then moving on to Jameson 12 year old, which is the most popular of the aged Jameson whiskeys. Next you’ll move on to Jameson Gold Reserve, a creative blend of three whiskeys of advanced years, one of which is uniquely matured in virgin oak barrels and coupled with the bourbon barrels and sherry casks, that account for the whiskey’s satisfying complexity and honey toasted sweetness.  Finally the  Jameson18 Year Old Limited Reserve, known for it’s  mellow, complex taste and lingering finale of wood, spice and toffee.
    

    George from The Market in Kettering will be featuring cigars from Drew Estate Products!  They combine traditional cigar making techniques with new and innovative concepts. “The Rebirth of Cigars” is their mantra.  They blend traditional South American-grown tobaccos with exotic tobaccos from Spain, Italy, Turkey, Louisiana, and other parts of the world. There cigars are finished using the finest wrapper leaves from Africa, Mexico, Indonesia, and the U.S. to achieve the most profound flavor combinations. The strengths run mild to full, with each cigar having its own unique character and aroma.
    
The Dublin Pub is located at 300 Wayne Ave in the Oregon District and you can call 937-224-7822 for more information or email them at  [email protected].
    

    Eat Your Way Across The Greene for $15
    

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    This Thursday, Aug 9th from 5-9pm the Town Square at The Greene will transform from the usual kiddy  filled fountain playground to a mini-village of  tents serving up samples from the resident eateries  at the 6th annual  The Taste of The Greene.
    

    If you buy your ticket in advance from the Guest Services booth it’s just $15 (on the day of the event it’s $20) and you’ll get a taste from each of the participants.  Proceeds benefit The Dayton Art Institute, Martin Bayless Charitable Foundations and Muse Machine.  Beer and beverages will be available for an additional charge.  Local cover band Spungeworthy will be playing to add some fun to the festivities.
    
The Taste of The Greene Participants:
    

      

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      Photo by MediaMoments.com / Peter Wine
      

      Mimi’s Cafe
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    • Bar Louie
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    • Pasha Grille
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    • Subway
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    • The Pub
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    • Panera
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    • That Crepe Place
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    • Asian Gourmet
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    • bd’s Mongolian Barbeque
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    • Fleming’s
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    • The Wine Loft
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    • Brio Tuscan Grille
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    • Adobe Gila’s
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    • Yoba
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    • Cheryl & Co.
      • 

    

    Marion’s Offers 47% Pizza Discount Today – Thursday
    

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    Since opening in August of 1965, Marion’s Piazza has indeed become a Dayton Tradition! It’s easy to feel the history when you walk in their stores and see walls lined with black and white autographed photo’s of stars from yesteryear.  Many of the celebrities were in town to perform with The Kenley Players, stars like Sally Field, Mickey Rooney, William Shatner, Morgan Fairchild, Tim Conway, Billy Crystal and George Hamilton, who held the cast parties at Marion’s.
    
Celebrating their 47 years of business means you can get a  47% discount on up to 2 pizza’s this week with the coupon below.  Large lines are anticipated and be sure to bring cash, Marion’s does not accept credit cards!   Special pricing will be offered until closing on Thursday.
    

    Marion’s Piazza has been rated “Best Pizza” in 27 local survey’s and achieved national acclaim by being ranked  2nd in the Nation amongst all independent pizza restaurants. A true Dayton Original, between their 7 locations they employee about 275 and made a total of around 1 million pizzas in 2009.
    

    You need actual coupon from Dayton Daily News or Reach to get the discount - they won't accept online versions.
    

    Find the Marion’s nearest you:
    

    

    241 North Fairfield Rd, Beavercreek
    

    

    B
    

    

    

    

    711 Shroyer Road, at Patterson Road  – (937) 293-6991‎
    

    Rated 4.1 out of 5.0
    

    

    

    

    

    C
    

    

    

    3443 North Dixie Drive, at Wagoner Ford Road – (937) 277-6553‎
    

    

    

    

    

    D
    

    

    

    8991 Kingsridge Drive, Dayton Mall ‎ – (937) 435-3300‎
    

    

    Rated 3.3 out of 5.0
    

    

    

    

    E
    

    

    

    50 East Stroop Road, Town & Country ‎ – (937) 296-1177‎
    

    

    

    

    F
    

    241 North Main Street,  Centerville – (937) 433-3993‎
    

    404 W. National Road, Englewood (937) 832-0333
    

    1320 North Fairfield Road, Dayton, OH‎ – (937) 429-3393‎
    

    1270 Expieriment Farm Road, Troy (937) 339-2000
    

    and coming soon – Mason
    


    Great American Beer Tasting
    

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    Having a beer at the ballpark is nothing special, but having over 75 brews to choose from must mean it’s time for Heidelberg’s 5th annual festival of beer at Fifth Third Field.  A $25 ticket will get you 20 samples of beeer, a souvenir sampling glass and a chance to wine great raffle prizes including a trip for two on the Bud Light Party Cruise, Dragons gear and Beer goodies for this Sat, Aug 4th’s event.   Gates open at 2pm and you’ll have 4 hours to meander your way around the 20 beer tables until 6pm.
    

    You’ll even have a chance to head down to the field for a little cornhole or to play some carnival games.   Special tasting of will be available at table 21, while supplies last:
    

    2:30pm: Widmer Marionberry Hibiscus Gose: Gose is a traditional cloudy German style wheat  beer that balances tart and slightly salty flavors with a soft malt background. Widmer Brother’s unique take uses a healthy dose of Oregon-grown Marionberries as well as dried Hibiscus flowers  for a tart, floral profile with clove and coriander flavors to round it out.
    

    3:15pm: Goose Island Lolita: a pink rose colored Belgian style pale ale fermented with wild yeast and aged on raspberries in wine barrels. Aromas of fresh raspberries, bright jammy fruit flavors, and an effervescent body.
    
4:15pm: Brooklyn Beers, Brooklyn Local 1: Belgian-inspired strong golden ale. Behind the full golden color you’ll find an alluring aroma, a dynamic complex of flavors, Belgian flair, Brooklyn  fortitude and a dusting  of special yeast. To create this beer, an old technique of 100% bottle refermentation is used.
    
To Order Tickets:
    

      

    • Call the Dragons box office at (937) 228-2287 or purchase online
      • 

    • Purchase in the Dragons Den team store during Dragons game
      • 

    • OR visit and of the following local bars and restaurants: Amber Rose, Archer’s Tavern, Belmont Party Supply, Boston’s Bistro, Brixx, Cooper’s Deli, Dublin Pub, Miami Valley Wine,
      
Frickers- Huber Heights
      • 

    

    Tickets day-of the event are $35 at the gate. Designated driver tickets are also available at the door for $5,
    

    10 ?’s with Chef Markus Montreuil from Amelia’s Bistro
    

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    Chef Markus Montreuil’s first job in the business was as a bus boy at Carmels.  In his down time he loved to watch the cooks  and would often stand on the side of the line fascinated by the skills and wanting to learn.  He would beg the cooks to teach him and  finally a cook took pity on him and made a deal with him.  If a ticket came into the kitchen in the next 1/2 hour, he’d teach him, if not, Markus would stop asking. Markus was excited and waited anxiously.  And waited.    He wandered out to the dining room and excitedly told the bartender about his upcoming cooking lesson. The bartender explained that they were closed between lunch and dinner and there were no guests to order. But feeling sorry for the kid, he ordered his lunch and that ticket came into the kitchen and Markus learned to make his first dish- nacho’s!
    

    He went on to work at Bob Evans, with a long term goal to attend the Culinary Institute of America. However attending the CIA isn’t cheap and he had to figure out how to fund that dream.  He found work as a machinist, and figured he could do that while he tried to save  money for school.  Life went on, as it does and suddenly 5 years down the road, Markus got injured.
    

    During his rehab he realized that he worked very hard to be successful as a machinist but his heart was not in it.  He dreamed of being a chef and while the CIA still wasn’t in the budget, he had ogther options.  He got a job as a line cook  at the Schindler Banquet Center in the winter of 2006 and soon after enrolled in the culinary arts program at Sinclair College.
    

    Gaint Tortoise Cream Puff filled with brown sugar whipped cream topped with bourbon caramel, chocolate ganache and candied pecans!
    

    As part of the program he interned as a saute cook at Cena, then as a pastry chef at C’est Tout.  He also served as captain of the Culinary Competition Team. Upon graduating he found a job as a prep cook at Amelia’s Bistro and then was recruited back to the Schindler Banquet Center, where he worked his way up to Executive Chef, only to get let go when they lost a major contract and had to cut budgets.  Luckily, the folks as Amelia’s appreciated his skills and work ethic and were able to rehire him.
    

    The rest, as they say, is history.  Markus earned the Executive Chef title at Amelia’s this past January and is now enjoying creating menu’s and producing perfectly plated meals, as demonstrated by his restaurant week specials.  Speaking of which, Amelia’s Bistro will be extending their restaurant deal for a second week, so stop by and taste Chef Markus Montreuil’s specialties on the 3 course pre fixe menu for $25.12, a few of which are pictured below:
    

     
    

    And now, Chef Markus answers our ten questions:
    

    Grilled Pork Chop topped with Fried Onions finished with a Caramelized Onion Barbecue Sauce and served with Mashed Potato and Vegetable
    

    What is your favorite ingredient to cook with?
    

    There are so many ingredients I love, I don’t know if I could pick only one.  My top three would have to be Duck, Pork and Garlic, and not necessarily in that order.
    

     
    

    What ingredient do you dread? 
    

    There isn’t much cooking wise I don’t like, but if you put a gun to my head I would say Offal. I know that in itself is not a specific ingredient, but rather a category of glands and organs. And I don’t dread it, it is just my least favorite.  (Offal is everything from the heart, liver, lungs, and entrails of an animal, to the tail, feet, and head, each part with its own unique  flavor. The word “offal” actually comes from the Old English “off” and “fall,” referring to the pieces that fall from an animal carcass during butchering.)
    

     
    

    What’s your favorite dish to make?
    

    I know it is not a dish, but stock is my all time favorite thing to make. It is a slow meticulous process, but I love it.  There are so many things you can do with, and the difference between home made a store bought is like night and day.
    

     
    

    What’s your favorite pig out food?
    

    Nachos are the first thing I learned to cook in a restaurant when I was a busboy at Carmel’s as kid, and they have been my favorite ever since.
    

     
    

    House Cut Filet served with Mashed Potatoes, Vegetables finished with Fraser Sauce & Green Onion Oil
    

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

    I don’t eat out much, but when I do my favorite place to go is Cheng’s Gourmet. It is a little place in Xenia (and I mean 3 or 4 tables little) but the food is incredible.
    

     
    

    What’s your best advice for home chefs? 
    

    Focus more on the journey and less on the destination. Remember that recipes are guidelines not laws. Be fearless and above all else have fun in the kitchen!
    

     
    

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

    I would have to say Sun Tzu, Albert Einstein, Jean Michel Basquiat and Julia Child. They were all innovators in their varying fields and I am fascinated by all of them. Plus I can’t imagine there would be any shortage of dinner conversation.
    

     
    

    Pan Seared Almond Crusted Salmon over Sautéed Zucchini and Rice Pilaf and Finished with Mango Lobster Sauce
    

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

    Some of my favorites are Emeril Lagasse, Art Smith and Homaro Cantu. In spite of the over commercialization Emeril has always been my favorite. Art Smith is just an incredible Chef and person. And Homaro Cantu made the best meal I have ever eaten!
    

    What do you do on a day off?
    

    I really like to go to movies and festivals with my wife and kids, but I probably spend a few too many of days off reading and writing recipes, sorry Honey.
    

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

    I would say my lucky break was being hired at Amelia’s Bistro. It was the first fine dining job (that wasn’t an internship).  In about three years I have gone from a part time lunch pantry position to Pastry Chef then on to Sous Chef and then at the beginning of this year I was named Executive Chef. So I would say that is a pretty lucky break.
    

     
    

    Chef Markus created a recipe especially for DaytonDining:
    

    Lemon and Dill Grilled Chicken Salad Lettuce Wraps
    

    4 boneless/skinless chicken breast (grilled and diced)
    

    ¾ cup mayo
    

    ½ cup lemon curd
    

    ½ cup red onion (fine dice)
    

    3 Tablespoons Fresh Dill (chopped)
    

    Zest and juice of one lemon
    

    ½ teaspoon pepper
    

    ¼ teaspoon salt
    

    2 heads Bibb lettuce
    

     
    

    In a large bowl, toss the chicken, red onion and lemon zest. Mix in the mayonnaise, lemon curd, lemon juice, fresh dill, and salt and pepper. Serve the salad in lettuce cups and roll up to eat.
    

     
    

    Rolling Out the Beer Week Schedule, including a DAI Beer Dinner
    

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    Restaurant Week hasn’t even ended and plans are already beginning to leak out for next months 3rd Annual Beer Week. Pints, Putters, & Pink Balls, a golf outing scheduled for Saturday August 18th is the kick off to a week of celebrating beer culture.  According to organizers Rob Strong and Joe Waizman, “This is a fun as sh*t charity event with all proceeds benefiting Local Chapter Breast Cancer Foundation. 18 holes on the par 3 course at Kittyhawk Golf Center, Kitty Course. ”
    
. The Basic Rules for the outing are:
    

    1. 36- 2 person teams using 2 clubs per person (no sharing of clubs) and may only play with provided pink balls.
    
2. Basic scramble playing best ball (does not apply to worst ball scramble hole).
    
3. $30 per person includes 2 pink balls (replacements available for $5 each) and sandwich/snacks from 5th Street Wine and Deli at check in. Carts are a la carte.
    
4. 1:00 p.m. Shotgun start, registration at 12:30 p.m. Sharp.
    
5. Hand selected craft beer available for purchase on the course.
    
6. Signup sheets available at Thai 9, Trolley Stop, Blind Bob’s, South Park Tavern, Lucky’s and Fifth Street Wine and Deli. Fees due at sign up, cash only.
    
7. Awards for longest drive off an empty beer can, lowest score on worst ball scramble hole, and tournament winning team.
    
8. No golf gloves, spikes, or golf bags.
    
9. Lefty/Righty 7 for $1, longest shot gets 50% of pot.
    

    Contact Robert Strong  or  Joe Waizmann with any questions or sponsorship requests.
    

    Then Dayton Beer Week officially begins with the “Beer Pride Parade” in the Oregon District on Sunday, August 19. The parade begins at The Dublin Pub and  will work it’s way down 5th Street to Thai 9 for the Opening Ceremonies for Dayton Beer Week. The festivities will include a series of unique events, tastings and dinners held at various locations throughout the greater Dayton region. In 2011 there were over 50 beer centric events all over the Miami Valley and it looks like you can expect even more in 2012.
    
One of the first new events to be released is the Dayton Art Institute’s 6 course craft beer dinner featuring courses presented by 5 area chefs, each paired with beers brewed at a Trappist monastery under the supervision and responsibility of the monks.  Worldwide, only seven Trappist beers remain. Six of these come from Belgium, one comes from The Netherlands, and that is La Trappe, which will be the beers presented at the Brewer’s Art Dinner on Wed, August 22nd.
    

    Tickets for this special event will be $60 in advance, with a $5 discount for DAI members.  Participating Chefs include Jay’s Seafood’s Chris Cavendar, Chef Jeff from the Culinary Company and Chef David Glynn.
    

    The Beer Week Finale will be the 14th annual Ale Fest, held from 2 to 6 pm on Saturday, August 25 at Carillon Historical Park.   Featuring over 350 different beers from more than 150 different breweries – including a gluten free beer zone, new in 2012. Many of the exact details for this year’s event are still being finalized and tickets will soon be on sale  for $35 in advance.  As in the past, tickets get you entry to the event, a sampling guide, 20 craft beer samples and a commemorative sampling glass.
    

    Stay tuned for more beer week events, we’ll keep adding them to our calendar  as we hear of them!  And in the meantime check out our MostMetro Calendar for Beer Events in the area.
    

     
    

    Masquerage 2012- What’s the theme?
    

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    The most frequently asked question of anyone involved in the planning, organizing and production of the AIDS Resource Center extravaganza known as Masquerage is “What’s the theme going  to be?”   Well, here’s YOUR chance to be one of the first to know!
    

    An announcement of this magnitude deserves more than a simple post on the Masquerage web site.   It deserves a crowd of enthusiastic revelers to join Dayton’s own Rubi Girls at the fabulous Club Masque for a special style show produced by Square One Salon to help give you idea’s on how to dress for this year’s theme!  So join ARC Ohio  on Fri, August 3rd, 2012 from 6:00 – 8:00 PM at Club Masque and be amongst the first to know the theme for the 11th annual Masquerage.
    
In the past 10 years over 6500 attendee’s at Dayton’s Party of Parties For A Cause has helped the organization raise over $1,000,000 so ARC Ohio can continue to lead the fight against HIV/AIDS .  Specifically funding raised through Masquerage help  provide:
    

      

    • Outreach and prevention to individual at risk for infections
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    • FREE HIV testing, counseling and referral services
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    • Case management and support to HIV-infected individuals and their loved ones
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    • Advocay concerning issues that affect the HIV community
      • 

    

    Masque Nightclub will open it’s doors early just for Masquerage fans.  Here’s your chance to visit one of the midwest’s most talked about nightclubs to start off your First Friday.  Your $20 advance tickets include the exclusive reveal of the 2012 theme, appetizers, special drinks prices and other surprises. Tickets will be $25 at the door.  Masque is located at 34 N. Jefferson Street, Dayton, OH 45402.
    
As a special incentive to Theme Release Attendees, if you purchase your ticket for the Oct 20th Masquerage event at Club Masque that night, you may apply the $20 ticket to your ticket purchase price.  General admission tickets will be $50 and Red Ribbon Lounge VIP Tickets will run $150.  Tickets can be purchased online or by phone at 937-461-2437 x 2029.
    

    Mad Molly & Batty Bonnie from Masquerage 2011
    

    “Masquerage has become a signature event of AIDS Resource Center Ohio.  It brings people together for a spectacular evening while generating greater awareness about HIV/AIDS.  It also raises much-needed funds to benefit those living with or affected by HIV/AIDS” said Bill Hardy, executive director of AIDS Resource Center Ohio.   This year, he anticipates that the organization will provide assistance to nearly 4,000 individuals living with HIV and their loved ones, and reach thousands more at risk of HIV infection.  “We provide care and services for those already infected with the virus and help to prevent the spread of HIV/AIDS”.
    

    This year, the goal is to raise over $150,000 and and a sold out crowd is expected.  Each year a committee of dedicated volunteers work to coordinate a new theme, so that the event is bigger and better than the year before.
    

    Guests can purchase a general admission ticket to the event for $50 in advance or $60 at the door, which includes a welcome drink courtesy of Jagermiester, dancing, entertainment and munchies. For a VIP experience, Ribbon Lounge tickets will again run $150 and include general admission amenities plus complimentary valet parking by Lexus of Dayton, the spectacular views from the 2nd floor lounge, mask painting,  open bar, appetizers and the always coveted swag bag.
    

    Masquerage 2012 is made possible by: Levin Family Foundation, Jagermeister, Lexus of Dayton, CareSource, The Light Fantastic, Square One Salon, Premier Health Partners and MJ’s Cafe- the hosts of the official After Party.  Additional sponsorship opportunities still exist, contact ARC Ohio for more information.
    

     
    

     
    

    Columbian Comfort Food at 2nd Street Market
    

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    Arepas & Co has opened its doors at the PNC Second Street Market in downtown Dayton to introduce members of the surrounding communities to a new, flavorful food concept known as Colombian comfort food. Our menu features informal, popular dishes such as arepas (white corn patties), Colombian platter (home-cooked style meal), empanadas (yellow corn turnovers), and patacones (fried green plantains) that cater to patrons looking for something new, tasty and affordable. Arepas & Co also offers Calentado (Colombian-style breakfast) on Saturdays, Tres Leches (three milk) cupcake for dessert, and fruit-flavored colas. Our dishes are vegetarian and vegan friendly as well as gluten free.
    

    Arepas & Co will be celebrating its official grand opening July 19th, 20th, and 21st which coincides with the celebration of Colombia’s Independence Day on July 20th.
    

    Arepas and Co. opens on Thursdays and Fridays from 11 am to 3 pm, and Saturdays from 8 am to 3 pm. Our location is at the PNC Second Street Market, 600 E. Second St. Dayton, OH 45402. Questions or comments can be directed to Lisa Perdomo at 937-620-4099.
    

    Omar D. Bolivar,Jhembert Perdomo and Lisa Perdomo
    

    “Our dishes are inspired by recipes that have been made popular by street vendors in Colombia, who are known for providing simple yet delicious foods” said Lisa Perdomo, owner and operator of Arepas & Co. “In fact, the way we marinade our meats is a recipe passed down to my husband by one of his aunts in Colombia whose finger-licking meals are highly rated by friends and family” added Lisa.
    

    The small eatery is co-owned by Jhembert Perdomo, who was born and raised in Colombia. “The PNC Second Street Market is the perfect venue for us” said Jhembert, “we want to be known for our simple, innovative and affordable concept that reflects the ever growing diversity of Dayton and its surrounding communities. People come to the market with an open mind, looking for something different and we want to be associated with that connotation. It was time to introduce recipes that can cater to a wide variety of patrons, from the meat lover to those with sensitive dietary needs.”
    

    Loud Shirts & Hula Hoop Skills = FREE Cupcakes!
    

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    Beavercreek’s favorite cupcakery, Cake, Hope and Love at 1490 N. Fairfield Road, is hosting their 2nd annual Tiki Week and if you’re willing to play along free treats are in your future!
    
On Friday from 10am to 10pm visit the shop  dressed as if you’re a tourist on vacation and snag yourself a free cupcake from the counter! Limit of one freebie per person. 
    

    On Saturday they’ll host their  second annual Hula Hoop Contest. For every minute you can hula hoop without stopping you earn yourself a free cupcake (up to six minutes).  They’ll have a couple of hoops on hand, but you serious hoopers are welcome to bring your own.  The  hooping promotion runs from 10am until 5pm on Saturday.
    

    CH & L promises loads of new flavors for to delight you including:
    
Parrot Bay (pineapple & rum flavors)
    
Blueberry Breeze (pineapple, blueberry, & coconut flavors)
    
Cookies & Cream
    
Raspberry Cream Cheese
    
Raspberry Mojito
    
Island sunset (Orange, Blackberry, & Coconut flavors)
    
Carrot Cake
    
Paradise Point (Banana, Strawberry, Pineapple, & rum flavors)
    
Chocolate
    
Vanilla
    
Red Velvet
    
Added bonus:  Post a picture of your wacky tourist outfit or you hula hoping to DaytonDining’s Facebook page and we’ll see if we can’t hook you up with a little something special!
    

     
    


    

    

    Carmen’s Deli Announces New Location
    

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    As many of you know Premier Health Partners recently bought the old Citizen’s Federal Building to make it their headquarters for their 900+ employees.  Which would have been a great addition to the business that Haitham Iman, owner of Carmen’s Deli,  had been building for several years.  But instead Premier decided to terminate the lease for the Deli – read all about it here on Esrati’s blog.
    

    But just yesterday Haitham signed a new lease across the street at Kettering Tower.  His permanent space will be in the Northeast corner of the building at the corner of St. Clair and 2nd Streets. He’ll be starting from scratch to build out the window lined space, but in the meantime, the building owners will allow him to work out of the recently vacated Mr. Hyman’s space, at the base of the elevator tower.
    

    It looks like as of next Wed, July 18th we’ll be able to stop by for a meal and some of the warm hospitality that made Carmen’s Deli such a great place to frequent.  It will be a limited menu until he gets his new space set up, but you can count on being greeted with that same old big smile!   So be sure and stick a note on your calendar to have lunch there next week and welcome Haitham back!