Dayton937

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

Lisa Grigsby

Drinking Down The Bunny Trail

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After having a great time on the Santarchy Pub Crawl, Jennifer and her friends decided they should do something like that again.  Inspired by a few cocktails, the first Dayton Bunny Hop Pub Crawl was born.  On Friday, April 22 the pre-party will start at Flanagan’s Pub.  At 6:30pm you’ll board the bus for the ride to the first stop. But pace yourself, the event is scheduled to run until 1:30am.
For those of you thinking about playing along- you better act quickly.  As of Thursday night there were under 20 seats left on the bus.You can follow the Bunny on Twitter @DaytonBunnyHop for updates in times and locations.  Once the bus fills up,  if you would like to join the trail and follow the bus you are welcome to. Texts will let you know where we are and what kind of drink specials are being offered.

According to the facebook page for $20 you will get a pair of bunny ears, Easter treats, and a charter bus ride to several Dayton area bars.  You’ll want to bring cash, as the bar visits are quick and you won’t have time to open and close a tab. Promoters will work with bars to have drink specials at each stop.  You are also welcome to bring a cooler on the bus- but be cool, don’t try to bring cocktails into the bars.

To make sure ther are no drunk driving peeps you may want to book a hotel room, and the organizers have set up a discounted block at the Dayton Marriott- within walking distance of Flanagans.  If you book before April 19th it’s $91.53 with taxes.  Ask for the BUNNY HOP ROOM BLOCK .

For more info call 937-5050-HOP.

Bake Sale For Japan

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Bake Sales.  We’ve all done them, mostly in school,  I know I was the queen of cupcakes for student council.  We baked, and brought in sugary delights to make a difference for whatever project we were taking on, and somehow we always seemed to raise enough money to make a difference.

So imagine what would happen if bakers across the states, country and even continent all decided to host a bake sale to help a country across the world that’s been devastated by  natural disaster.  On Saturday, April 2nd there will be a  simultaneous national bakesale hosted at bakeries, restaurants, and other businesses featuring baked goods made by some of the most talented professional and amateur bakers across North America.  Bakesale for Japan is organized by Samin Nosrat, a California  Chef,  who proved she’s got talent for corralling community philanthropy when she coordinated a Bay area bake sale that raised $23,000 for Haiti earthquake relief last winter.

In Dayton, Boosalis Baking & Cafe will donate 20% of sales on April 2, 2011.  f you call ahead and place your order by close of day Thursday March 31st.  Chef/Owner Matt Boosalis says he’ll have your favorite scones, croissant, brownies or bread baked fresh Saturday morning, bagged and waiting for your pick-up.  Learn more about Matt from  his  10?’s interview on DaytonMostMetro.com in Sept 2009.

All proceeds will go to Peace Winds Japan, the fund devoted to streamlining disaster response plans in Asia.  If you’re looking to bake or know of a spot that could spare a table, contact Samin and get baking, America. If you know of other bakeries participating, let us know in the comments section below.

Boosalis Baking & Cafe
9486 Springboro Pike, Miami Township
937-424-0636

10?’s with Chef Bob Silva

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Bahn Mai Thai is independently owned and operated by Bob and Judy Silva located in Washington Township since 2005.  Chef Bob was born Dumnuan Nahiran in Bahn Mai, Thailand.  As an Air Force kid, he moved every 4 years, living in exotic countries such as Japan and the Philippines. He learned his fabulous cooking technique, which he describes as country Thai from his mother who ran a roadside stand outside of the Taklee and Utapao Airforce Bases in Thailand during the Vietnam War.

Together he and wife, Judy, bring an American flair to the Thai dining experience with a creative fusion of east meets western cuisine with award-winning dishes like Roasted Garlic and Chive Rangoons, winner for best use of Garlic at the Cox Arboretum Garlic Fest in 2008 pictured here and Twice Cooked Fish-distinctly flavored with authentic ingredients,  like kaffir lime leaves.  

In 2008 Bahn Mai  was named to the Dayton Daily News Hidden Gems list.

And now the ten questions:

What is your favorite ingredient to cook with?

I love basil because it’s the key ingredient in my favorite dish, Pad Kapow Basil Stir Fry.
(Special Bonus- Chef Bob’s Pak Kapow recipe is included at the end of this post.)

What ingredient do you dread?

Seafood. There are a couple of dishes & appetizers that I make well and that are popular at the restaurant, but in general I just don’t like preparing it.

What’s your favorite dish to make?

Basil Stir Fry!! I eat this everywhere I go when I’m in Thailand.

What’s your favorite pig out food?

Mexican! Everything goes with a margarita…

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

Bravo’s Italian and Linh’s Restaurant.

What’s your best advice for home chefs?

Never stop practicing and don’t be afraid to experiment with different foods and cooking methods.

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

1.              Anne Heller (former food critic from Dayton Daily News). She loved my Thai style of country cooking.

2.            Ming Tsai (TV food star, ex-Daytonian). Then I hope he would see what great food and chefs we have here at home.

3.            My wife and her friends. Who doesn’t want to cook for a bunch of beautiful women?

4.            Anyone solely stuck on Chinese food. We need to expand their horizons!

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

TV celebrity chefs – They have great skill, showmanship, and personality. They have the opportunity to reach so many people and expose them to new cultures, food and cooking techniques that they may have otherwise not known about.

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

I dine at other restaurants in between visiting music stores and pawnshops, searching for that ever-elusive guitar that will make me sound like Van Halen!

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

My kitchen disaster happened during my first ever, live cooking event on Channel 22/45, local Dayton morning news.

I had been waiting patiently for about 20 minutes with my pan on the stove (and the heat on because I could go live any minute). The camera panned my way as the morning anchors Nathan and Asia began to introduce me and the dish I was about to cook. I poured the cooking oil into the hot pan and then….Poof!! The pan caught fire! Smoke was billowing everywhere as the stunned anchors quickly recovered with jokes, “Our station is so hot we’re on fire!” I was able to put out the flames and fan away the smoke even though I was stunned myself.

After regaining a bit of composure, I attempted to cook again. In went the oil and….Poof! Fire and smoke again!!! I wanted to run and hide but thanks to the witty anchors we all made a joke of it and pushed on. I cooked and the camera was able to catch me stirring up stuff, despite the smoky scene….

What became of this? Lots of phone calls to my house, something to add to the station’s blooper reel and most of all a great story to tell people…and video evidence to prove it.

Bahn Mai Thai Cafe is located at 725 Lyons Road in Centerville
(in the same shopping center as Arrow Wine behind Sam’s on 725)

You can visit them for lunch Mon – Fri from 11-2:30pm and dinner Mon – Thurs 5-9pm, and Fri & Sat 5-9:30pm.  They are closed on Sunday. Reservations are not required, but can be made at 937.435.0624.


Pad Kapow (Chicken and Basil Stir Fry)

Photo Courtesy ARC Ohio Dream Cookbook

3 T vegetable or canola oil

3-4 cloves of garlic, minced

1-5 Thai chili peppers, minced
(the number of peppers depends on your spice level)

7 ounces of chicken (sliced or minced)

1/2 small yellow onion, sliced

1/2 small green bell pepper, sliced

1/2 small red bell pepper, sliced

2 T of oyster sauce

2 T of Golden Mountain brand seasoning sauce

½ T of fish sauce

1 t of white pepper

2 t sugar

1/2 cup of holy basil

Heat frying pan to medium high heat, add vegetable or canola oil.  Sauté garlic and Thai chili peppers together, taking care not to let the garlic burn.  Add chicken and stir fry, constantly stir the contents around to avoid burning.  When chicken looks half cooked add the onions and bell peppers, stir.  Add Oyster and Golden Mountain sauces, stir.  Add fish sauce, white pepper, sugar, stir.  Add he basil leaves and give it a quick stir fry, remove from heat and serve with jasmine scented steamed rice.

Beer- It’s What For Breakfast at Spinoza’s

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This Saturday morning head to the Fairfield Commons Mall for a  special Beer Breakfast featuring Dogfish Head’s seasonal classic “Aprihop Ale” at Spinoza’s. Brewed with luscious apricots and finished with whole leaf hops, this fruity, citrusy, cedar, thirst-quenching India Pale Ale is the fruit beer for the hop head. Available straight from the keg as beer god (Sam Calagione) intended or piped though an infuser filled with fresh raspberries for a unique flavor experience!

The beer starts pouring and the breakfast pizzas start baking at 10 am. Please call 937-426-7799 for more information and reservations.
Live music provided by David Simpson (old school/funk/R&B).

Menu:

9″ Breakfast Pizza

Available on whole wheat or original crust  $9.95

Hammerhead
Fresh eggs, mozzarella, gorgonzola, applewood smoked bacon, and Italian San Marzano tomatoes

Bull
Fresh eggs, fontina, mozzarella, bell peppers, mushrooms, onions, and Italian sausage

Tiger
Fresh eggs, smoked gouda, mozzarella, black beans, roasted red peppers, chorizo sausage

Mako
Chopped corned beef brisket, hash browns, gruyere cheese, and diced tomatoes

Tropicana Orange Juice  $2    Champagne   $4      Mimosa   $5       Sangria   $4

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Downtown Restaurant Hosts Spring Wine Dinner

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In a building that one housed a downtown grocery store,  Benham’s Restaurant has been operating a restaurant on Warren Avenue since the 1970’s.  On Thurs, March 24th they will host a wine dinner featuring wine and food pairings with special guest expert Michael Freeman of Wine Trends.

The five course dinner, which starts at 6:30 pm runs $55 per person, gratuity not included.  The menu is as follows:

Starter
Avocado Cilantro Soup

Salad
Seared Duck Breast Salad With Guava Dressing

Mark West California Chardonnay, 2008
Deloach Russian River Valley Zinfandel, 2008

Entrée
Roasted Leg of Lamb with minted lamb jus
Yukon Gold Potato Puffs & Garlic Creamed Peas
Vegetarian Option
Grilled Polenta with Shiitake Mushrooms and Balsamic Glaze
A to Z Oregon Chardonnay, 2008
Deloach Sonoma Coast Pinot Noir, 2008

Cheese
Gorgonzola Cheese and fresh fruit

Dessert
Chocolate Mousse With raspberries
Graham’s Six Grapes Port

For more information or to make the required reservations, call (937) 228-7041.

Savona to host Sierra Nevada Beer Dinner

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Reservations are now being accepted for a unique dining event at Savona Restaurant and Wine Bar to be held on Thurs, March 24th starting at 6:30pm,  featuring beers from the Sierra Nevada Brewing Company from Chico, California.  Chef Trevor Sutherland has paired each beer with each of the 4 food courses.  Menu is as follows:

1st course: Kellerweis steamed mussels /brie cheese / crispy prosciutto
Served with: Kellerweis-one of the only American Hefeweizens made using the traditional Bavarian style of open fermentation.
2nd course: Braised pork belly/ hydro Bibb lettuce / horseradish pale ale vinaigrette
Served with: Pale Ale – “the flagship beer, the one that made Chico famous. It is a flawless beer that opens with bright, perky high notes of maltiness and orange blossom and segues into a delectable hoppiness.”– Elaine Louie, Premier Beer—A Guide to America’s Best Bottled Microbrews
3rd course: Grilled pork chop/ fried white cheddar polenta/braised greens/tarragon mustard sauce
Served with: Torpedo IPA-a big American IPA; bold, assertive, and full of flavor highlighting the complex citrus, pine, and herbal character of whole-cone American hops.
4th course: Gateau Saint-Honoré Nouvelle w/ chocolate/ cherries
Served with: Bigfoot Barleywine 2011-  robust malts take over and notes of brandied cherries, dates, cocoa, leaf tobacco, and caramel come to the fore.

Advacne reservations are required and can be made for  $55 per person by calling Savona at 610- 9835.  The restaurant is located at 79 S. Main Street in Centerville, just south of State Route 725. Don’t forget to tell them DaytonDining sent you!

Sake Dinner Menu Set at Thai 9

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On Thursday, March 24th Thai9 will host a  Sake Dinner.  They will be featuring five Kikusakari Sakes paired with a four course meal for $50, a portion of the proceeds will go towards the victims in Japan.  There will be a welcome beer from the same brewery, Ika Sansai will be paired with Kurashizuku, Shrimp Teriyaki with Kurahibiki, Sakura Roll with sashimi and sushi paired with Gekkakow, Yaki Soba with Tarusake and for dessert green tea ice cream with Asamurasaki.  There will be a representative from the brewery on hand to talk about the brewing process and answer any questions you may have.

Advance reservations are suggested and can be made by calling 937-222-3227.

Jersey Mike’s Subs Partners with United Rehabilitation Services in March!

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March is Developmental Disability Awareness Month, as well as Jersey Mike’s Month of Giving, so United Rehabilitation Services & Jersey Mike’s are taking this opportunity to work together!

3 Ways to Help!

Every Little Bite Helps! All month long Jersey Mike’s in Centerville is donating portions of every sub sale to URS!

Jersey Mike’s Silly Bandz! Jersey Mike’s has created their own branded Silly Bandz for purchase. For a $5 donation you will receive 6 Silly Bandz as well as free chip and drink offer for your next purchase! 100% of Silly Bandz sales goes directly to URS!

Make a Difference Day – Monday, March 28!! Customers are invited to make a minimum contribution of $1 to United Rehabilitation Services in exchange for a free regular sized sub! *Limit one per customer.

Jersey Mike’s  is located at 6002 Far Hills Avenue.
Call (937) 439-3840 or visit jerseymikes.com for more information!

You Don’t Have To Be Irish To Celebrate St. Patrick’s Day

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It doesn’t matter if your name is O’Shea, Schwartz or Sanchez,  what I love about March 17th is on this one day each year, St. Patrick’s Day, everybody celebrates the Irish culture.  People around the world celebrate St. Paddy’s Day by wearing green, dancing a jig , drinking green beer and eating corned beef and cabbage.  Of course you need to beware; if you are not wearing green on St. Patrick’s Day you might get pinched!

Here ‘s a quick lists of places to celebrate St. Patrick’s Day:

Wed, March 16th- St Patrick’s Day Warm Up

Irish Beer Tasting at Heather’s Coffee & Cafe
Guiness Foreign Extra Stout, Harp, Murphy’s Irish Red, McSorleys Irish Black, Harpoon Celtic Ale, McSorley’s Irish Pale Ale and Black & Tan’s with Guiness Foreign Extra Stout
$20 per person, call for reservations 937-550-9511

Guided by Voices Live at Dublin Pub
Doors open @ 6pm, Dirty Socialites at 7pm, and GBV at 8:30pm.  Tickets at door on night of performance are $30.  Bob Pollard and GBV are back after a 9 years at the place that kicked off the March 16, “St. Practice Day” show. You may want to get tickets asap at Dublin Pub.

Thurs, March 17th

Dublin Pub – $10 admission

5:30am Doors open for breakfast and Guinness and the first 100 people get a free shirt
6am MIX107.7 Morning show broadcast live
7AM Bob Ford & The Ragamuffins (irish folk music)
10AM 9 Castle Close (celtic rock)
12:30 Celtic Academy of Irish Dance
1PM Dulahan (irish music)
2PM Breeze-VIP TENT (star search semi-finalist)
3PM Miami Valley Pipes & Drums
3:30 Father, Son & Friends (scotish, irish & american folk music)
7PM Celtic Academy of Irish Dance
7PM Ithaka-VIP TENT
8:30 Homeland (celtic rock)

Ride the Dublin Pub / Flanagan’s Pub Bus for Free

WTUE’s St PatRocks Day Party at Flanagan’s Pub
9am – 2:30am, 21 & up  $10 entry, $5 more for all day in & out pass
free parking at Montgomery County Fairgrounds
live music in outdoor tent from 10am – 1opm
live music inside from 10:30pm – 2am -My Three Sons, Celtic Academy of Irish Dance, Fannigan’s Isle, ShaBoom, The Menu’s.

Sample Menu:
Beef & Guinness Stew $5
Irish Bangers $4
16 oz drafts of Killian’s or Miller Lite $5

Harrigans Tavern & Harrigan’s Tavern South

6 am open breakfast and Irish coffee
green beer, guinness, Harp, Smithwicks and Killians on Special all day
Traditional Irish Food
12:00 NCAA March Madness Begins!
12:30 Irish band Bob Ford and the Ragamuffins
6 pm All Jacked Up
***Transportation provided back and forth from both  Kettering & Centerville Locations*****

Beef O’Brady’s– Centerville & Beavercreek
Open 7am with green eggs, ham and beer.
Old irish recipe Corned-beef and cabbage featured all day.
Beer specials all day.
Live music 4-12pm.
Green beads.
March madness ticket.

TJ Chumps Englewood – No Cover
Open 8AM for Kegs and Eggs
10am to Noon X 103.9 Live on site
NCAA Basketball Tournament Opening Day! Bud Light Girls
$1.00 Ladies Drinks from 8am to 9pm*
$2.50 23oz. Tall Domestic Drafts $3.50 16oz Green Bud Light Aluminum Bottles $3.00 Shot Specials $3.00 Harp/Guiness/Bass

Miamisburg TJ Chumps
opens at 11am  – No Cover & Drink Specials until 9pm
Beer Cheese Soup, Corned Beef & Cabbage Soup, Reuben Sandwich, Reuben Wrap
$1 ladies drinks, $2.50 23oz domestic drafts, $3.50 16oz green Bud Light Aluminum Bottles
$3 Harp/Guinness/Bass & shots

Irish Club of Datyon

The doors open at 3 p.m., featuring the band Dulahan playing from 7:30 p.m. to 11 p.m. Also appearing will be The Celtic Academy of Irish Dancers. Admission is $5 and includes Irish Stew and Corned Beef & Cabbage. Open to the public.

East vs West Beer Dinner

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When you talk about an East Coast/ West Coast rivalry  coming to The Farifield Commons Mall, most people will be thinking about rap music.  But beer brewers are just as competitive about their products. Restaurateur Glen Brailey will host a dinner that brings the feud to his Beavercreek eatery on Tueday, March 15th at 7pm.  Guests will be able to sample and choose sides between New Hampshire’s Smutty Nose Brewing or California’s 21st Amendment Brewing.  Guests will need to make advance reservations by calling Spinoza at 937.426.7799.  Your ticket to the feud will run you $26.95  plus tax & gratuity.

Here’s the menu for the event:

WELCOME

Smuttynose Maibock (draft)

(Big Beer Series) Style: Maibock / Hellesbock ABV: 7.7%

Maibocks are a traditional Teutonic seasonal specialty. The Smuttynose version is brewed to be hugely malty and subtly finished with a variety of continental hops and an eye-pleasing russet brown color.  This particular keg has been cellered since May, 2009.  How will it taste?  We’ll see…

Paired with

Baked Wild Boar “Pockets” with Aged Gruyere and Tarragon Aioli

SALAD

21st Amendment Bitter American (can)

Style: American Pale Ale ABV: 4.7%

Like our founding fathers, arguing over a few pints of ale, this seasonal session ale provides the perfect forum to air all your grievances. This extra pale ale has lower alcohol but all the flavor and hop aroma you expect from a much bigger beer.

Paired with

Japanese Salad of Artisan Lettuce Mix, Wasabi Peas, and Ponzu Ginger Dressing

PIZZA FIRST COURSE

Smuttynose Finest Kind (draft)

Style: East Coast IPA ABV: 6.2%

The citrusy hop flavor coming from a mixture of Simcoe and Santiams is pleasantly balanced by a smooth bitterness from the Amarillo hops. The beer itself is light bodied and crisp with a golden color that will throw a slight haze.  At 65 IBU’s, this is definitely not a training-wheels IPA, but is meant for hop lovers looking to satisfy their craving in a way that’s not easy to find.

Paired with

Sopressata Pizza with crushed San Marzano Tomatoes, Mediterranean Sea Salt, Garlic-infused Extra Virgin Olive Oil, Fresh “Fior di Latte” Mozzarella, Peppered Salami, and Fresh Basil on a thin crust

INTERMEZZO CHEESE COURSE

21st Amendment Monk’s Blood (draft)

Style: Belgian Strong Dark Ale ABV: 8.3%

Paired with

French Morbier Cheese & Snofrisk Norwegian Mountain Semi-Hard Goat Cheese

PIZZA SECOND COURSE

21st Amendment IPA (draft)

Style: West Coast IPA ABV:

Deep golden color. Citrus and piney hop aromas. Assertive malt backbone supporting the overwhelming bitterness. Dry hopped in the fermenter with four types of hops giving an explosive hop aroma. With an IBU of 70, many refer to this IPA as Nectar of the Gods. Judge for yourself.

Paired with

Spanish Chicken Pizza with Spinoza’s Original Crust, Smoked Chicken, Chorizo Sausage, Sauteed Red Onions and Mozzarella on a base of Sundried Tomato Tapenade

DESSERT

Smuttynose Wheat Wine

Style: Wheat Wine ABV: 10.7%

A recently created American style, wheat wine, as its name implies, is a strong ale made with a substantial measure of malted wheat as well as barley. Close cousin to barley wines, wheat wines are typically strong, full bodied, deep gold to amber in color and feature a subtle soft tangy flavor derived from their wheat malt.

Paired with

Zeppoli  – “Italian Doughnuts” served warm with powdered sugar

Big Easy Ways to Celebrate Fat Tuesday

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Down in New Orleans  Fat Tuesday is a major event — parades, food, costumes and such run through Mardi Gras. Dayton may not have the parades and but we’ve sure  been known to get into the Big Easy swing of things itself. If you’re looking for a place to take on some Cajun grub and party down, here’s where the beads will be flying:

Rue Dumaine is letting Laissez Les Bon Temps Roulez!!!!  They’ve ordered in lots of Oyters, made homemade hurricanes and are hosting at ABITA BREWING COMPANY  beer tasing featuring Abita S.O.S Charitable Pilsner, Restoration Ale
and Mardi-Gras Bock -$12 includes the beers and  an Amuse-Bouche prepared by the RUE DUMAINE kitchen.

Here’s Chef Anne’s  MARDI GRAS menu 2011 for March 8th:

Louisiana oyster & Gulf shrimp gumbo $6.5
Chilled Creole poached gulf shrimp and mirliton slaw with remoulade dressing-$9
Char-grilled oysters with garlic (4 per order)-$9
Oysters on the half shell-$10.5/half dozen $22/dozen
Pepper jelly glazed chicken livers** over griddled cornbread rusk-$7.5
Smothered chicken quarter with crawfish tails and spinach, served over cheesy grits-$15
Creole braised beef & French fry po-boy dressed with cabbage slaw (y’all are gonna need a napkin or 2 with this one)-$14
Cornmeal crusted catfish with house made tasso-black eyed pea salad and Creole mustard butter sauce-$14
Grilled Andouille sausage with red beans & rice-$13
Bananas Fosters bread pudding with caramel-pecan sauce-$5
Calas (classic Louisiana fried rice fritters) with triple berry jam filling -$5

Reservations are always suggested at Rue Dumaine, locatated at 1061 Miamisburg Centerville Rd in Washington Township.    Call  610-1061 for more info.

The Winds in Yellow Springs celebrates in style with Fried Oysters, Bananas Foster, Festive Cocktails and lots of Beads.
Reservatations are suggested,  call 937.767.1144

A trip to Troy may be in order to attend the Mardi Gras Ball at LeDoux’s Restaurant.  For $20 /guest you ‘ll enjoy a Live Dixieland band, dancing, complimentary hors d’oeuvres, beads, games and more. Attendees are encouraged to wear a festive costume and/or mask for a costume contest. Raffle tickets for sale for a trip for two to New Orleans. A portion of the ball admission fee benefits the Piqua Arts Council. Call for reservations at  (937) 875-2000.

The Wine Loft has joined forces with Clothes That Work to host a Fat Tuesday celebration featuring a Dayton’s Best Legs Photo Shoot to kick off the 4th annual Hunks in Heels fundraiser.  For $20 guests get admission, 2 drinks, appetizers and 2 votes for their choice of Dayton’s Best Legs!

Blind Bob’s in the Oregon District invites you to come on out for cajun food specials, hurricane shots, pub science, the malibu girls, live DJs and Ashley will have SUPER SOAKERS FULL OF SHOTS!  Food specials are available all day!

TJ Chumps is hosting a party  with “crazy drink specials” including 75 cent well drinks for the ladies and $2 domestic pints for the guys from 11am – 9pm on Fat Tuesday

Don’t worry if you already have Tuesday booked, McCormick & Schmick’s is hosting a Creole Wine Dinner on Thursday at 6:30pm  $50 includes a four-course Creole menu paired with French wines.  Reservations required, call (937) 431-9765.

If you’re not celebrating out and about, may we suggest you stop by your favorite bakery and and least pick up a King Cake!

History of Mardi Gras King Cake

Hundreds of thousands of King Cakes are eaten during Mardi Gras each year in New Orleans, Louisiana. In fact, a Mardi Gras party would not be authentic without the traditional King Cake as the center of the party.

The cake is made with a rich Danish dough, baked and covered with a sugar topping in Mardi Gras colors; purple representing justice, green representing faith, and gold representing power.

Originally objects such as coins, beans, pecans, and peas were hidden inside of every King Cake. Wealthy Louisiana plantation owners in the later 1800s would sometimes put a precious stone or jewel in their King Cakes. In the mid-1900s, a small plastic baby became the symbol of this Holy Day and was placed inside of each King Cake.

The New Orleans tradition is that each person takes a piece of cake hoping to find the plastic baby inside. The recipient of the plastic baby is “crowned” King or Queen for the day and that person is obligated to host the following year’s party and supply the King Cake.

Here’s to becoming the King or Queen! Cheers!

Hunks & Heals and Beads, Oh My!

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Vince Corrado, 2009 Best Legs Champion

It takes a real man to strut his stuff in a pair of high heels and Clothes That Work (CTW)  has been lucky enough to repeatedly count on some truly philanthropic guys in our community.  On Tues, March 8th photographer Andy Snow will be doing a photo shoot, capturing the contestants for the 20111 Online Best Leg Competition at The Wine Loft at The Greene. Last year’s online contest raised over $4000, one $5 vote at a time, to allow CTW to continue to empower job seeker with clothing and confidence.

Friends and fans of these hunks are invited to join the fun and start the voting for our 2011 Hunks in Heels as we host a kick off party from 5 -7pm. Admission is $20 per guest and will include appetizers, 2 glasses of wine or beer, and 2 mardi gras bead necklaces (it is Fat Tuesday, after all).  Guests can award the beads to their choice for best legs!  Additional beads (votes) will be available for $5 each.

Confirmed Hunks include:

Marty Beyer, Partner, Sebaly Shillito + Dyer

Ron Burdge, Attorney, Burdge Law Office

Sean Costello, Assistant IP Manager, Freund, Freeze & Arnold

Sherif Hedayat, Owner at Erratic Media Group

Richard Kaiser, Marketing Strategist at Penny/Ohlmann/Neiman

Bill Pote, Publisher at DaytonMostMetro.com

Kevin Round, General Manager of the Dayton Racquet Club

Troy Singer, P&G Relationship Manager at Hooven-Dayton Corp

Bryan Suddith, Executive Director, Greater Dayton Chapter at A Kid Again

Mark Williams, Chief Executive Officer, Partner at Elements IV Interiors

CJ Webster, Regional Sales Manager at LexisNexis Group & Generation Dayton Representative

and more being added every day!

If you know a hunk we need to include just send us an email and we’ll see what we can do to recruit them.    Can’t make the party on Fat Tuesday?  Don’t worry- we’ll have the online voting up soon after the party for you to check out Dayton’s Best Legs!

Be sure to put May 14th on your calendar for the actual Hunks in Heels race held on the square at The Greene.  Last year we had over 150 hunks competing, we expect even more this year!

In the meantime, enjoy highlights from last year:

[yframe url='http://www.youtube.com/watch?v=QL8ZfiNj0dk&feature=player_embedded']

Irish Dinner Buffet Benefits Cityfolk.

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The Dublin Pub wants to put you in the mood to enjoy Cityfolk’s big Sunday show with Paddy Moloney and the Chieftains, so you’re invited to enjoy a sumptuous buffet of traditional Irish foods.  Starting at 4pm this Sunday, March 6th, Dublin Pub will be serving up traditional stone soup, slow cooked Guinness beef stew, corned beef and cabbage and white fish with caramelized potatoes lyonaise, along with cheese, fruit, salad and soda bread. The buffet runs until 7pm and the price is $20 but you’ll want to remember that beverages, tax and gratuity are not included in that price. A portion of the proceeds goes to Cityfolk.  Advance tickets are available for purchase online or call (937) 496-3863.

The “IrishPub” enjoys a long history of tradition. Its success is attributed to the”Craic” (Pronounced “Crack”), which is fundamentally a rare mix of musicand conversation, good food and drink, with hospitality and humor. The Dublin Pub welcome all who enter, and in return offer the warmth and fellowship of Irish Culture. They are proud to offer distinguished, yet simple Irish fare, as well as the local favorites enjoyed by the “Yanks”.

While enjoying the Craic, one becomes something more than a patron, one becomes a member of a community and a family where familiar faces will be present for generations. The Pub does not discriminate, young or old, male or female. In an irish Pub, you are a guest on your first night and from then on, a regular. Women traveling alone need not worry , the Craic protects all as if it were a living thing, and welcomes all to be a part of the Pub Family.

Where the Oregon District was once known to end, the Dublin Pub now thrives, serving as an anchor of irish tradition and culture.

Slainte!

The Dublin Pub is located at 300 Wayne Ave Dayton, OH 45410.

Dublin Pub Hours

Mon -Thurs: 11am-1am (kitchen closes 11pm)
Fri: 11am-2:30am (late night menu available.)
Sat: 11am-2:30am (late night menu available.)
Sun: 11am-midnight (kitchen closes at 10pm.

Pancakes for A Cause

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Join thousands of people in the Dayton area for a pancake brunch  to celebrate the 21st annual Day of Caring on Sunday, February 27th.   For just $6, $4 for seniors and children you’ll get pancakes and sausage.  Some locations have expanded the menu and some also offer Indian Food like chicken curry, vegetables, rice and nan.  Created by Jan Venkayya in 1991 as a day to bring awareness to local hunger and homelessness, this event continues to grow.   The grass roots organization, which started out with 12 locations in Montgomery County, has grown and this year includes 47 sites, including Cincinnati and Richmond, Indiana.

Funds raised from the local brunches go to help local homeless and housing coalitions.  Day of Caring has received approximately $1 million of in-kind donations from area corporations and individuals.  Besides raising awareness and funds for the hungry, another goal of the organizations is to encourage volunteerism and teach individuals to participate and see the difference they can make.

The Day of Caring Symbol signifies founder Venkayya’s expectations for the event.  The outer circle represents the continuing act of caring and the world in which we all exist.  The solid circle represents a single act of caring, and, as a single drop of water falls onto a pool of water creating ripples (represented by the 3 partial concentric circles), so does the single act of caring have a continuous effect on those who benefit from its action.

10 ?’s with Franco

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franco-duroniaFranco Germano grew up in Italy, then came to America at age 18.  It wasn’t long after that he joined the Army, serving as a mess sergeant during the Vietnam War.  In 1976, he opened his dream, Franco’s Ristorante Italiano.  He often claims he is simply carrying out the tradition of his “mamma”, feeding friends and family.  Franco is now sharing his love of Italian cooking by launching a new service- “Your Traveling Chef“.  Kicking off  with 2 cooking demonstration classes at Southern Ohio Kitchens in March, Franco fights the Winter Blues and Franco cooks for Spring will each be 3 hour classes where you’ll learn how to make a delicious meal, pair it with a luscious wine and make some new friends.  Franco is also willing to come to your house and share an afternoon or evening cooking with you and your friends.

Update:  Franco passed away on Saturday, March 24, 2018 at the age of  73.  The Restaurant he opened is now being run by his son Nick. 

Here Franco gives us his answers to our 10 questions:

What is your favorite ingredient to cook with?
One?  Garlic, tomatoes, olive oil. Great ingredients.  Great basics.

What ingredient do you dread?
Ingredients for Chinese cooking like soy sauce, etc.  Have no idea what to do with them and make them work.

What’s your favorite dish to make?
Franco’s World-Famous Spaghetti.  My invention.  Not creation.  Invention.  No one else can follow it.

What’s your favorite pig out food?
Salami, Prosciutto, real mozzarella, Kalamata Olives.  I can eat them daily.  It’s going to kill me, but I love them.

What restaurant, other than your own do you like to dine at in the Miami Valley? oum4oshWMNIcRG
Hickory Bar-B-Que on Brown St.  Steak and chicken barbecue.  Fantastico!

What’s your best advice for home chefs?
Follow the recipe and be sure to use quality ingredients.  Don’t get cheap!!!

If you could invite any 4 guests to a dinner party who would they be and why?
My parents – fantastic people and fantastic cooks.  Tommy Lasorda because he loves Italian food.  Andrea Bocelli.  His voice is phenomenal.

Who do you look up to in the industry and why?
I look up to my mother.  A terrific cook.  True connoisseur.

What do you do in the Miami Valley on a day off?
Golf, golf, & golf.

Share a kitchen disaster, lucky break or other interesting story:
Our lucky break was with a restaurant disaster.  An hour before opening, someone snuck in our back door and set the women’s restroom on fire.  We could smell something burning but couldn’t locate it at first.  I looked outside thinking it was at the Chinese restaurant that shares our building.  They were looking outside thinking it was us.  I came back in and thought to check the restrooms.  The men’s room was fine.  When I opened the women’s restroom door, POOF!!  I was completely black head to toe.  We put out the fire and still managed to open on time but I could not come out of the kitchen.  I was lucky I didn’t lose my life or my business that night.

Interesting story….
In 2005, the Senior Open was in Dayton.  I received a call from Tom Watson asking if he could get a table for two.  He said he was waiting at another restaurant in town that does not take reservations and did not want to wait the two and a half hours he was being quoted.  I told him to come on down.  A few minutes later, he called to see if he could make another reservation.  He ended up bringing a large group from the other restaurant.  Did I mention I like golf?

European Gastronomic Dining Tour

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Have you dreamed of touring Europe, but haven’t figured out how to finance that trip yet?  Perhaps just doing a tasting tour will suffice for now.  L’Auberge  introduces  a 3 course promotional menu  featuring course inspired by European countries for just $25.

Choices include:
from Hungary:  GOULASH SOUP
from Belgium…………:  ENDIVE & CUCUMBER SALAD
from Germany……:  BAVARIAN BEEF ROULADE
from Switzerland:  …JULIENNE OF VEAL, WILD MUSHROOMS, & ROESTI POTATO
from Russia:  CHICKEN KIEV WITH HAM & CHEESE
from Italy:  ………………CASSATA ICE CREAM

Served in the Bistro through Saturday, March 5th.  Reservations are suggested and can be made by calling 299-5536.  L’Auberge is located at 4120 Far Hills Drive in Kettering.