Chef Bryan Ondre of Coco’s Bistro has just released their fall winter menu:
Coco’s Bistro
250 Warren St,
Dayton, OH,
937-228-2626
Mon-Thurs 11:30-9
Fri 11:30-10
Sat 5-10
Sun closed
Last Weekend for Ella Mae’s Broaster Hut in Trotwood
Leiland and Melanie Woods originally opened Ella Mae’s Broaster Hut as a food truck in 2023. In February of 2025 they opened Consumer Square in Trotwood. They’ve become well known for their broasted chicken, fish and pork chops with sides of fresh-cut potato wedges, green beans, fried cabbage, bourbon baked beans, and macaroni and cheese. Broasted chicken uses the trademarked Broaster Pressure Fryer that combines deep frying with pressure cooking to create a crispy outside and a very juicy inside.
But a big change is coming. Ella Maes Broaster Hut will soon have a new name and a new location.
This weekend will be their last at their 5519 Salem Ave location. They invite you all to attend their closing weekend “Fish Fry” today & Saturday, while supplies last! Come say goodbye and have some extra fish on them.
YWCA’s Women of Influence Awards is Back
For more than 25 years, the YWCA’s Women of Influence Awards have honored our communities female leaders who use their voices, vision to make a lasting impact in the community. In a release, YWCA stated honorees exemplify the organization’s mission to “eliminate racism, empower women, and promote peace, justice, freedom and dignity for all.”
“This event helps highlight YWCA’s goal to help women break the glass ceiling,” said Teresa Sanders, YWCA Dayton Interim CEO. “We can’t wait to honor these remarkable women and tell their stories, while also highlighting the lifesaving services that YWCA Dayton has provided for women and children in our community for more than 150 years. The YWCA is in a time of growth and rebuilding, and we need the support of our community to serve the women and children who walk through our doors every day – seeking shelter, security, and a safe place to land.”
The 2026 honorees are:
- Debbie Blunden Diggs – CEO and artistic director, Dayton Contemporary Dance Company
- Myla Cardona Jones – CEO, Brunner Literacy Center
- Robyn Lightcap – Executive director, Preschool Promise
- Heather Salazar – President and CEO, Pink Ribbon Good
- Lisa Wagner – Executive director, Levitt Pavilion Dayton
Betsy B. Whitney
The YWCA Dayton is proud to announce the renaming of its most prestigious honor to The Betsy B. Whitney Lifetime Achievement Award, in recognition of its longest-serving champion. Betsy Whitney’s dedication to the organization is unparalleled, spanning over 65 years and including 50 continuous years on the Board of Directors, culminating in more than 80,000 hours of service. Her leadership proved foundational to the YWCA’s mission: she was a driving force behind the organization becoming the second in the country to open a shelter for battered women, and she personally inspired the creation of the annual Women of Influence Luncheon, the major event where this very award is bestowed. This permanent designation ensures that all future recipients will be measured by the exceptional standard of service, tenacity, and commitment to gender and racial equality that Betsy Whitney set for the entire community.
Vicki Giambrone
Vicki Giambrone– Partner, CBD Advisors, will be the recipient of the 2026 Betsy Whitney Lifetime Achievement Award.
For over 23 years, she served as the vice president for strategic partnerships and business development for Dayton Children’s Hospital. She managed the hospital’s highly successful business development efforts and strategic partnerships. She developed the nationally recognized public affairs and advocacy program; developed the referral physician program and community outreach efforts and as well as leading marketing, strategic planning and Foundation Services. She is a very active community advocate and has served on many boards over the past 30 years. Currently she serves as a member of the Board of Trustees for Pink Ribbon Girls and Greene Inc and as a board member for two private corporations. In addition, Vicki serves the City of Beavercreek as an elected official to the City Council and was selected by Governor John Kasich to serve on his Executive Workforce Task Force Board. She has earned Fellow status in the American College of Healthcare Executives and is board certified in health care administration; and earned both her Bachelor’s and Master’s degrees from the University of Dayton.
Rachel Jessup, YWCA Dayton board chair
“We would like to thank YWCA Dayton’s Board of Directors, led by Chair Rachel Jessup, the Y staff led by Teresa Sanders and our incredible community stakeholders for working tirelessly to bring this beloved event back,” Earl and Broughton said in a joint statement. “This celebration means so much – to this community and to us personally. We hope you’ll join us in honoring these extraordinary women, whose leadership and impact truly embody what it means to be Women of Influence in our community.”
The YWCA Dayton will honor the 2026 Women of Influence and Betsy B. Whitney Lifetime Achievement Honorees on March 12, 2026, from 11:30 am-1:00 pm at the Dayton Convention Center. Tickets can be purchased online here.
Gem City Provisions: Meat and Cheese Masterpieces
A business that creates charcuterie boards is all about turning food into art — blending creativity, flavor, and presentation into edible experiences. These businesses curate beautiful assortments of meats, cheeses, fruits, nuts, and other gourmet bites, often styled on wooden boards or trays for any occasion — from intimate date nights to large-scale corporate events. Bridget Robinson, who bartends at McDiggers and O’Leary’s, recently launched Gem City Provisions.
She can create customized boards, offering themed boards (like brunch, dessert, or seasonal) and catering to dietary preferences such as vegetarian, keto, or gluten-free. The artistry is just as important as the ingredients — think handcrafted cheeses, locally sourced honey, artisan crackers, and a pop of color from fresh herbs or edible flowers.
From intimate birthdays and casual weeknight dinners to large corporate events, Bridget provides beautifully curated boards that bring people together.
From rich cheeses to unique cured meats, seasonal fruits, fresh nuts, and local honey, every ingredient is chosen to create a perfect balance of flavors and textures.
Whether selling ready-made boxes for pickup, delivering grazing tables for weddings, this charcuterie entrepreneur is redefining how we snack, celebrate, and share food.
Gem City Provisions offers:
- Custom Charcuterie Boards – Tailored to fit any occasion or dietary preference.
- Party Platters & Catering – Perfect for weddings, corporate events, and large gatherings.
- Small Batch Local Products – We source only the finest, locally-sourced ingredients to make each board a delicious work of art.
- Perfect for any Occasion, Big or Small: Whether it’s a Monday afternoon treat, a milestone birthday, or a large corporate function, we’ve got you covered.
Call 937-657-8446 or Email to book your board!
Miamisburg Eatery to Relocate to Englewood
Chef Darion Lewis, owner of More Than A Apron LLC, has decided after 3 years in Miamisburg to move his business north to Englewood.
Here’s his facebook post explaining the decision:
“This will be the hardest post I would ever make!
Tuesday and Wednesday of this week will be the last days we are going to operate in the Miamisburg location, I’m so sad cause I want to be in Miamisburg, at least downtown or by the mall, but I’ve done so much to keep it busy but we are literally too far for a lot of people, we have done good for 3 years being in a place that most people don’t last. My employees and I worked so hard to keep people coming in with great food and good service but it’s time to move on!
beef birra tacos
I still have a food truck and I will be back for the spring fest in Miamisburg, I want to thank everyone out there, from other local businesses to city officials, schools and locals, I appreciate all the love and support!
Our new location will be in englewood on north main and I will give more details this week when we officially start next Monday, we will have the Same menu, just a little smaller but pizza will added to the menu and I’m thinking salmon pizza as well!
I love everyone who’s ever supported me, drove 35 to an hour just to taste my food, but look at this way, im not closing and im close to a lot of people who want me up north!
Please don’t comment and try to say did this and that, this is a business decision, me and my team work hard and we have to eat too, we are stressed and we worked so hard everyday get more people in, we get tha we are far out and now we are changing it for you all, so come out and help us go out with a bang!”
Mamacitas New Owners Take Over November 1st.
Mammacitas Cantina owner Jorge Moreira posted this tonight on Facebook:
“To our cherished Mamacitas customers,
The time has come for a new chapter. We have officially sold our location contract to new owners, and starting this Saturday, November 1st, the restaurant will be under new management. Over the next couple of weeks, the space will slowly transition into a brand-new concept—one that reflects their vision while building on the energy and community you helped create.
Before that change begins, we want to say thank you from the bottom of our hearts—for your loyalty, your energy, and the joy you’ve brought through our doors. It’s been an adventure full of ups, downs, and beautiful learning curves as we built a brand rooted in the love of Latin culture, its authentic recipes, and its core values: the importance of family, friendship, and celebration.
Together, we created something special—a brand we can truly be proud of. One that honored tradition, welcomed community, and brought people together over great food and unforgettable nights.
We hope you’ll join us this evening for one last night together. Whether you stop by for a bite, grab a drink, or just want to soak in the vibe for a little while—we’d love to see you.
And don’t miss our FINAL PARTY:
Our Halloween Party kicks off TONIGHT at 10PM and runs until 2:30AM.
Costumes, cocktails, music, and memories—let’s send Mamacitas off in style.
Muchas gracias por todo.
With love,
— Mamacitas Cantina Management”
1060 Patterson Road, Dayton, OH 45420
937-640-3189oJimmy John’s Picklewich- A Big Dill?
The lineup includes “the debut of Pickle Ranch, the return of Pickle Jimmy Chips, and the introduction of the ultimate pickle lover’s dream: the Triple Pickle,” the chain announced.
When it comes to pricing, a Picklewich starts at $7.59, Pickle Ranch starts at 69 cents, and the Pickle Jimmy Chips start at $1.99.
Last Day Set for Taco Street at W. Social Tap & Table
Taco Street Co. founder Anthony Thomas has announced he’ll be closing down his place at the W. Social Tap & Table after 3 years of doing business there.
Taco Street started as a food truck on 2018, had a spot in the food court at Fairfield Commons in , which he shut down to open up in the food hall in 2022. This Saturday will be the last day to enjoy tacos, nachos, quesadilla’s and birria ramen at the food hall.
In writing about this upcoming change Thomas says, “I also want to take a moment to recognize my friend and mentor, Larry Dillin, the visionary behind West Social Tap & Table and Cornerstone, where XO Burger, Saoka Leaf + Vine, and Haymarket Deli is building its new home. His guidance, leadership, and belief in my vision have played a major role in helping me take this next step. I’m grateful for his support and for the opportunity to continue growing within the spaces he’s built for entrepreneurs like myself.”
But Thomas isn’t done with business in Wright Dunbar, yet. His next project XO Burger: Vibez + Cocktails is under construction across the street at 1171 W 3rd St, just across the street and down the block. Thomas says, “it’s two businesses in one…. a creative burger concept upstairs and a speakeasy lounge downstairs that will bring a whole new energy and experience to the city. If you know me, you know I’m all about creating spaces that have a vibe… places that feel good, look good, and make people want to stay a little longer. XO Burger will be no different.”
artist rendering of Speakeasy at XO
As for the W. Social Tap & Table, Thomas shares a hibachi restaurant will be taking his spot, a cheese steak business will be opening in the space formerly occupied by Ms. Jade and you can expect broasted chicken and pork chops being served up in the former The Lumpia Queen spot.
Become A Destination Dayton Tourism Ambassador
Ever wanted to be a true Dayton insider and ambassador? Now’s your chance. This FREE program is your passport to becoming a proud Tourism Ambassador for Dayton and Montgomery County.
💡 Learn how tourism powers our community
📍 Discover hidden gems & major attractions
🤝 Gain skills to welcome visitors with confidence
🏅 Earn a certificate, ambassador pin & Wilbear keychain!
By completing this tourism academy, you’ll earn a certificate and receive the official Destination Dayton Tourism Ambassador pin and a Wilbear keychain, and you will gain valuable insights into Destination Dayton, the destination marketing organization or DMO for Dayton and Montgomery County.It’s all done online and takes about two hours. Sign up here.
You’ll learn how Destination Dayton promotes Dayton and Montgomery County, driving economic development, job creation, and cultural exchange, all while promoting community amenities. This knowledge will empower you to contribute positively to the well-being and growth of our community.
You’ll discover the positive impacts of tourism and understand how visitors contribute to the well-being and growth of our community. You’ll gain in-depth knowledge about Dayton and Montgomery County attractions including, hidden gems, enabling you to address visitor inquiries confidently.
You’ll also develop skills to actively engage with and assist visitors, ensuring they have an unforgettable experience.
Your participation will foster community pride and help create a positive image of Dayton and Montgomery County for all who visit.
Destination Dayton’s objectives include:
- Attract visitors by developing and implementing strategic marketing campaigns to draw domestic and international tourists.
- Diligently secure convention and meeting business for Dayton and Montgomery County hotels and venues.
- Enhance the visitor experience to ensure a high-quality, enjoyable experience.
- Grow our local economy by increasing convention and meeting business and tourism-related revenue.
- Promote cultural heritage to strengthen Dayton and Montgomery County as diverse and enriching destinations.
- Foster community engagement by engaging local residents in tourism initiatives to build community pride and participation.
While we proudly work with organizations throughout Montgomery County including the Dayton Area Chamber of Commerce and the Dayton Convention Center, Destination Dayton is an independent organization governed by its own Board of Trustees. The Destination Dayton Board is made up of community and business leaders from throughout Montgomery County, who work tirelessly to support and advance the organization’s mission of promoting Destination Dayton.
Screenshot
As members of this vibrant community, we have the unique opportunity to leave a lasting impression on every visitor who comes our way. Whether they’re here for business, pleasure, or just passing through, it is our collective responsibility to ensure they experience the best of Dayton and Montgomery County. Our local hospitality isn’t just about being friendly; it’s about making everyone feel at home.
We are ambassadors of our community’s legacy—from the Wright brothers who taught the world to fly to the countless artists and innovators who continue to shape our cultural landscape. Every interaction is a chance to demonstrate the values we cherish: community, kindness, and an unwavering spirit of welcome.
Let us engage actively with our visitors. Offer help, share your favorite local spots, and maybe tell a story or two about what makes Dayton and Montgomery County special to you. These personal touches make all the difference.
Let’s make sure that when visitors leave, they carry with them not just memories, but a lasting impression of the warmth and spirit of Dayton and Montgomery County. An impression so compelling, it beckons them to return.
Improv Comedy Workshops in Dayton
Film Dayton member and Dayton native Paul Stelzer, who co-founded The Hashtag Comedy Company in Columbus, will lead these workshops. Paul has performed improv comedy since 2012. For the past 10 years, Paul has taught “Introduction to Improv” classes. He’ll be leading two FREE improv comedy workshops this week in Dayton. If you’ve ever wanted to try improv comedy, this is YOUR chance! It’s all happening at the FilmDayton offices located inside the Dayton Mall. Here are the two dates/times:* Thursday, October 23rd — 7:00pm
* Sunday, October 26th — 1:00pm
If you or someone you know has always wanted to try comedy, this is a great opportunity to learn the basics of improv comedy and have a lot of FUN doing so! This will be a safe, supportive, encouraging environment where we learn and laugh a lot!
Paul shares, “Since I took my first class in 2012, improv comedy has been the most wonderful gift to me. As a founding member of The Hashtag Comedy Company in Columbus, it’s always a thrill to perform improv for a live audience. And sharing my love of improv with the beautiful people who take the classes and workshops I teach is the most rewarding thing I’ve ever done in my professional life. 
“
“Learning improv comedy is a wonderful way to:
* Increase your confidence in social situations.
* Improve your presentation and public speaking skills.
* Stretch your comfort zone by trying something NEW and exciting!
* Make new friends.
* HAVE FUN!
He’d love to see YOU at one of the workshops scheduled on Thursday (7:00pm) or Sunday (1:00pm). Each of these two workshops will cover the same material and will run approximately 75 minutes. The Facebook Event link is posted in the Comments section below. Please pick a date and RSVP by email [email protected]. We’re gonna have a lot of FUN! But it won’t be the same with YOU. “
“10?’s with Chef Jake Montanye of Dozo
Minnesota born Jake Montanye recently took over as the executive chef of Dozo. A graduate of Le Cordon Bleu College of Culinary Arts, Montanye has worked in fine dining becoming an expert in the art of sushi.
He shows off his skill Tuesday through Saturday at Dozo, located in the rear of Tender Mercy in dowtown Dayton. A refreshed menu allows guest to order “a la carte” or Omakase style featuring “The Tour” for folks that want to go all in, and grab a seat at the counter and enjoy guided journey through flavor, tradition, and technique — elevated with curated sake and wine pairing options.
Get to know Chef Jake a little better with his answers to our 10?’s:
What is your favorite ingredient to cook with?
I don’t really have one single ingredient—I like to use seasonal ingredients. I’ve been having a lot of fun going to Dayton’s weekend farmers markets and using the farmers’ produce.
What ingredient do you dread?
In the sushi world, I really dread working with quail eggs (uzura). They’re very delicate, and the yolks often break. Outside of sushi, I tend to stay away from baking.
What’s your favorite dish to make?
I really enjoy making sushi and pizza—though never together, haha.
What’s your favorite pig out food?
Indian food. I love all the spices and flavors. I can make a bowl of lentils disappear in no time.
What restaurant, other than your own do you like to dine at in the Miami Valley?
I had to ask my coworkers what the Miami Valley was (sorry, I’ve only been in Ohio for three months). From the handful of places I’ve tried, Kung Fu Noodle is the one I’m most excited to go back to. It’s a little Chinese noodle shop in Kettering that hand-makes their noodles.
What’s your best advice for home chefs?
Taste while you’re cooking. Some people strictly follow recipes, which is fine, but I like to treat them as a foundation. I’ll adjust or “color outside the lines” a little if I think it will make the dish better.
If you could invite any 4 guests to a dinner party who would they be and why?
Honestly, getting four of my industry friends together for a dinner party would make my day. Living far apart and never having the same days off makes it tough.
Who do you look up to in the industry and why?
This was probably the hardest question for me. A single name didn’t come to mind. For me, inspiration comes from coworkers—bouncing ideas back and forth until we land on something exciting to share with the public.
What do you do in the Miami Valley on a day off?
On a day off, I like to take my dog to one of the dog parks and then try a new restaurant.
Share a kitchen disaster, lucky break or other interesting story:
I often get asked what got me into sushi. In high school, I had a crush on a girl who was really into anime and Japanese culture. To impress her, I asked my local sushi place to teach me how to make sushi. I ended up working there for a couple of weeks free of charge. Things didn’t work out between the two of us—but hey, at least I picked up a skill that’s stuck with me.
Flavor House Soft Opening For Lunch This Mon – Wed
The Flavor House at 111 W. First. St in June of 2021 by partners Demetrius Wright and Joey Williams, offering comfort and Caribbean cuisine. In February of 2023 they opened the Flavor House Event Center at 312 N. Patterson. In Jan of 2025 they closed the First St location and began serving lunch from their Event Center. And now they’ve taken over the former Table 33 space at 130 W. Second Street and Flavor House will have a soft opening for lunch this Monday – Wednesday serving from 11am – 2:30pm. See the lunch menu below:
In social media they’ve teased “Same bold flavor. Fresh new vibe featuring “The classics you love. Elevated for the new era.”
Chef John Hawkins
In a special influencers preview on Friday night we were welcomed by front of the House Manager Dana and co-owners Demitrius and Joey with an Apple ginger fizz mocktail and some history on Flavor House. We dined in the special event space.
Then we were treated to a small taste of the menu by Chef John Hawkins that included Flavor House Rolls, Southern Fried Okra with a lemon pepper seasoning, creamy collard greens dip with house made pita chips, their amazing gumbo, a cajun fried shrimp and fish basket, rasta pasta – served w fries and chicken fontaine – Grilled chicken breast, portobello mushrooms, onions, peppers, with a parmesan cream sauce over garlic mashed potatoes.
We finished the meal off with a smooth and creamy sweet potato cheesecake that was decadently rich, washed down with one of their house cocktails, the Love TK- Hennessy, strawberry, lime and cane sugar.
On Thursday, Oct 23rd they’ll open for their first public dinner service and here’s a preview of the dinner menu:
Flavor House
111 W First St.
Dayton, OH 45402
937-999-4047
Soft Opening Hours:
Lunch Only: Oct 20–22 | 11AM–2:30PM
Lunch + Dinner: Oct 23–26
• Lunch: 11AM–2:30PM
• Dinner: Thurs 4–9PM | Fri–Sat 4–10PM
Closed Sundays
Businesses Offer freebies for Federal Workers During Shutdown
Local businesses said they are starting to see the effects of the furloughs to base employees now more than ever and are doing their best to help those in need. Here’s a few of the places that are stepping up with help:
Neighborhood Nest Owner Amber Tipton “realizes allergy families have it worse that the average family. During the government shut down we realize it will only get tougher the longer it goes on.
If you need some relief I want to help. WEEKLY, you can get Friday dinner, Saturday brunch and a $40 credit to use on product. This offer is open to Celiac & Allergy Families only. (Check out the day old freezer that’s 25% off to stretch that even further!). Amber says she’s been floored by the number of her regulars pitching in to support the furloughed workers, donating to support their program and even donating Kroger gift cards to be handed out.
Fairborn’s Blue Sky Coffee owners Elisa and Matthew Stevenson is welcoming all furloughed employees to stop by for a free cup of drip coffee to those affected. Located just across from Wright State University, they didn’t realize how many of their customers worked at the base, until they saw a 30% drop as the furloughs started. They said they are seeing between 10 – 30 customers stop in daily for free coffee.
The Dayton Foodbank delivered 60 emergency food boxes to Wright-Patterson Air Force Base last week to support furloughed employees affected by the government shutdown. “Time will really tell, especially this week, what the response will be as we get closer to the potential for folks missing a paycheck,” said Lee Truesdale of Dayton Foodbank Inc.
Truesdale mentioned that it is too early to determine if there has been a significant increase in federal workers seeking help from the Foodbank due to the shutdown.
If you know of other deals, please share them in the comments below.
Culver’s Launches New Jalapeño Cheese Curds
Culver’s new Jalapeño Cheese Curds will make their debut on the 10th anniversary of National Cheese Curd Day (Oct. 15) and will be available in local restaurants until Oct. 31 or while supplies last. This bold twist on Culver’s classic Wisconsin Cheese Curds is made with bits of jalapeño and real cheddar cheese and fried to gooey, golden perfection – bringing just the right amount of heat to balance their crunchy outside and melty center.
Culver’s Jalapeño Cheese Curds
This is the second year in a row the national restaurant chain has introduced a limited-time-only Cheese Curd flavor on National Cheese Curd Day. In 2015, Culver’s founded the holiday to celebrate the beloved Midwest delicacy. Now in its 10th year, the holiday continues to encourage curd lovers across the country to embrace the unique and distinctly Wisconsin flavor of cheese curds.
“We’ve always believed cheese curds deserve their moment in the spotlight, and this year we’re turning up the heat,” said Kasey McDonald, Culver’s head of culinary. “Our Jalapeño Cheese Curds bring a new take to a Midwest classic. They’re crispy, melty and just spicy enough to keep you coming back for more.”
“Curdtoberfest is our way of saying, ‘Let’s celebrate cheese curds!’ by taking the spirit of Oktoberfest and adding our own Culver’s twist on the tradition,” said Emily Patterson, Culver’s VP of marketing. “It’s a month packed with cheesy goodness, Midwest pride and a lot of fun.”
10?’s with Platinum Chef Jay M. Jones
Dayton native Jay Jones graduated from Meadowdale High School in 2002. At age 14 he began working in restaurants starting at Red Lobster at the salad station before moving up to the grill. He attended Cincinnati State and, in 2005, earned a degree in Culinary Arts Studies and Business Management/Hospitality. Over time he has worked at a variety of restaurants locally, including Ryan’s Steakhouse, Ruby Tuesday, Carvers Steaks & Chops, The Cheesecake Factory, The Pub, and Bar Louie. In 2009, he launched Platinum Catering, focusing first on fine dining and private dinners. He calls himself a “production chef,” meaning he develops special menu items and uses creative techniques (e.g. saucing and glazing) to elevate dishes. We asked him to take some time out of the kitchen to answer our 10 Chef questions:
What is your favorite ingredient to cook with?
Cumin yellow curry, kosher salt, restaurant style pepper, onion powder, garlic powder, liquid minced garlic, Cajun, blackened season, white pepper, Basil, rosemary, jerk. Romulan, Cinnamon, cinnamon maple, brown sugar, white sugar, vanilla extract, pineapple juice, mint leaf, thyme oregano, Italian seasoning blend, Olive oil abstract, six pepper season blend, lemon pepper, Alamo Zestful seasoning, Tabasco, Cayenne pepper, paprika, Sea salt Honey, syrup yellow mustard
What ingredient do you dread?
Some Fresh organic plants seasoning
What’s your favorite dish to make?
I do not have a favorite anymore but if I have to name something it will be my (Sweet potato cheesecake pie). That is one of my many items that I am famous for or my seafood creamy casserole trio
What’s your favorite pig out food?
Philly cheesesteak quesadilla, all types of quesadillas & smoke fried wings.
What restaurant, other than your own do you like to dine at in the Miami Valley?
Bj’s bar and grillm Fleming’s, Cheesecake Factory Carvers Steakhouse and J. Alexander’s
What’s your best advice for home chefs? 
First, you have to be in love with what it is that you do and you also have to take in consideration that what you like may not be what everyone else like. So you have to study the art of food, the art art of culinary and the art of flavors and seasonings combinations and combos. Don’t be afraid to take advice. Don’t be afraid to do research and don’t be afraid to taste other foods. Clean your palate. Take your time. Don’t overthink it lightly. Seasoning your food and taste as you are cooking and preparing find your happy space like whatever you can get your drive from. Listen to music. Listen to something Inspirational whatever it takes for you to keep your groove so you can stay consistent and get your food done in a timely manner.
If you could invite any 4 guests to a dinner party who would they be and why?
I will only invite people that I can benefit from that can help me grow in my business people that supports me. It means a lot to me and want to see me be successful. People that allow me to encourage more footsteps throughout the city of Dayton and through my career people that help set the tone and people who has every intentions on allow me to grow to my fullest potential that’s not necessary. Someone I can name because there’s so many people that I know that loves me. But I hope this answers your question.
Who do you look up to in the industry and why?
Jeff Huber. He has opened up restaurants for celebrities and also his own restaurant and private owned restaurant throughout the USA. He knows everything about the business. He has also helped write to him but for some restaurant specs that restaurants use till this day. Very smart, very intelligent, very patient and I look up to him for all his abilities. He is my main mentor.
•Second my grandmother, my aunt Rose & my mother Uncle Ricky. because they has always put in a lot of work to make sure the family eats no matter what’s going on, cooking and preparing food has never stopped them from making smiles and full bellies. I also had an opportunity to watch some of them cook in the kitchen as when I was young and I was always blown away how that square box make something so tasty. So flavorful so beautiful and my past should begin then.
What do you do in the Miami Valley on a day off?
I spend a lot of time with my family taking care of my kids, making sure my house is in order. I spend time with my beautiful fiance because I get a lot of my energy and a lot of my ability and strength from her. I love on my oldest daughter because she was my first love and my first passion to be great. I spend time with my animals, my dogs. I also take time out to myself to reflect and to regroup and I also work on new recipes and think about food around the clock and always try to figure out how can I grow and be bigger than what I am now because it’s not enough and there’s so much more that I want to achieve.
This is more for catering. One day I had to cater for a wedding of 450 and it was a product that I had to make at the venue because I did not have time to finish it and everything hit the floor as soon as we pulled it out. The oven and I only had 2 hours to prepare it which calls for 4 and 1/2 hours for preparation. I sent three people to the three different stores. I cleaned up the mess. Everyone came back on time and I managed to get the food out just in time before it was time to eat.
Koji Burger Opens in the Fire Blocks
Koji Burger started as a concept by Chefs Brendon Miller and Zackary Weiner. As co-owners of Jollity, they developed the idea during the 2022 Miami Valley Restaurant Association Winter Restaurant Week and have since launched it as a pop-up and now asof Tues, Oct 14th it will be a standalone restaurant. Their mission is to serve elevated smash burgers using a unique aging process with koji, a Japanese ingredient.
The burgers are made using “shio koji,” a Japanese marinade made from fermented koji, water, and salt. This process tenderizes the meat and adds a rich, umami flavor. There focus on craftsmanship—especially the in-house beef process—results in a burger that’s more flavorful, juicy, and fresh compared to what you’d find at most typical fast-casual burger restaurants.
Here’s a peek at the menu:
Sides include crispy spuds, fried brussels, onion rings, chopped salad and loaded spuds.There’s a grab and go cooler stocked with beer, sake, and some unique NA beverages and some coke products that’s available all day and the cocktail bar opens daily at 3pm. The lead bartender, Andrew, worked closely with Kelli Nikanowicz to develop a cocktail program that’s both approachable and affordable. Co-owner Zacary says, “our happy hour will look a little different from the standard one. We’re on a mission to find some of the best whiskeys and bourbons we can source and sell them to our guests at cost. We’re kicking things off this week with Suntory’s The Yamazaki, but the selection will change as each bottle runs out.”
Koji Burger
127 E. Third Street
Dayton, OH 45402
Tues-Sat 11 AM – 8 PM
