This Saturday night you’ve got the opportunity to attend an exclusive fundraising farm dinner celebrating the power of community partnership and impact. Held outside at Oak & Ember Farms this multi-course culinary experience is designed to showcase the powerful impact of community partnerships.
The evening will feature a 7-course tasting menu with expertly curated wine pairings, prepared by some of the region’s most celebrated culinary talents:
• Chef Jorge Guzmán — Executive Chef and Partner at Sueño & Three Birds, . A three-time James Beard “Best Chef: Midwest” finalist (including a semi-finalist nod in 2022), Jorge brings influences from Yucatán and Mexico City, reimagined with inventive technique and deep-rooted authenticity . His cooking is deeply personal, inspired by memories of family meals—like frijol con puerco, the Yucatecan pork and bean stew he says “reminds me of home” .
• Chef Sarah Kirnon — A visionary West Indian chef (born in England, raised in Barbados) known for her Afro‑Caribbean cuisine and soulful culinary storytelling. She founded Miss Ollie’s in Oakland, CA—named after her grandmother—which became a beloved institution celebrated for its fried chicken, saltfish and ackee, and community roots . Kirnon’s food channels the Caribbean’s rich cultural diaspora, offering warm, soulful dishes deeply tied to family and heritage .
• Chef Zack Weiner — Co‑owner and co‑executive chef of Jollity and Koji Burger in Dayton’s Fire Blocks District. Zack honed his skills at Miami Valley CTC and The Midwest Culinary Institute, then trained under James Beard Award–winner Anne Kearney at Rue Dumaine in Dayton before launching the vibrant, seasonally driven Jollity—a name that reflects its spirit: “lively or cheerful activity or celebration” .
Together, these three chefs form a dynamic ensemble—each rooted in tradition yet pushing culinary boundaries—set to craft a memorable tasting menu that reflects their shared commitment to creativity, community, and connection.
Special Guest: Floyd Adams brings over 15 years of experience in the beverage industry, beginning his career in fine dining and advancing through roles as a bartender and sommelier at the esteemed restaurant Sardinia in Nashville, TN. His deep knowledge of wine and hospitality laid the foundation for a transition into the business side of the industry, where he developed expertise in both distribution and supply chain operations. This comprehensive understanding of the market led to his current role as National Sales Manager at Laureate Imports. A passionate advocate for wine education, Floyd is especially dedicated to highlighting lesser-known regions. Through his leadership, he plays a key role in introducing American audiences to the rich winemaking heritage of Slovenia.
Your participation directly furthers the Oak & Ember Foundation Foundation’s mission to build sustainable community partnerships that fuel meaningful, lasting impact—well beyond the evening itself.
Their flagship program is a weekly partnership with the Kettering Alternative Program (K.A.P.), a division of Fairmont High School. This program engages reluctant learners and at-risk students through nature and regenerative farming immersion. Students can also earn an Environmental Science Seal and a Local Community Service Seal, which can be applied towards graduation credits. In just a few short years, they have interacted with several hundred students through their pilot program with Fairmount High School.
Throughout the night, attendees will have multiple opportunities to contribute—whether through capital gifts, pledges, or conversations about becoming long-term strategic partners.
Oak & Ember Farms
2645 Olt Road
Dayton, OH 45417
Get tickets for Saturday, October 11 · 6 – 10pm, $250/person
Can’t make Saturday’s event, you can still support the Oak & Amber Foundation
with a donation, or volunteer at the farm. Also stay tuned for four events in 2026 including a Wine & Culture Festival being planned for Fall 2026.
With all that sweet, tangy, sticky glory, you’ll be thankful the Colonel was ahead of the game — introducing a wet napkin to his chicken lovers over 60 years ago, making KFC the first restaurant chain to offer a handy, moist towelette. So naturally, we had to go even bigger. Just like Original Honey BBQ, these napkins got the comeback glow-up as well. The brand surprised some of its most obsessed fans with a wet napkin large enough to clean their hands, their table…and probably their entire family.
Throughout the month of October, local bars, restaurants, and cafes are turning their drinks pink in support of the Breast Wishes Foundation. Every time you order a featured Drink Pink beverage, a portion of the proceeds helps grant wishes to individuals living with breast cancer.
Hidden Gem Music Club
“We thought this collaboration with Skyline Chili was going to be popular, but we were blown away by the overwhelming demand and how many people genuinely loved this flavor,” said Richard Graeter, fourth-generation president and CEO, Graeter’s. “Our scoop shops and grocery stores couldn’t keep pints in stock longer than a couple hours and online orders poured in from across the country. When Skyline Spice Ice Cream completely sold out in just over a week’s time, we knew we had to bring it back for more people to enjoy.”
“We’re incredibly excited to bring back this unexpected flavor sensation that captured hearts and taste buds across the country. Timing the re-release with National Chili Month felt like the perfect opportunity to celebrate both our legendary flavor and this incredible partnership with Graeter’s,” said Dick Williams, CEO, Skyline Chili. “Who would have thought that our 76-year-old secret spice recipe would find its way into ice cream and become such a beloved treat? It just goes to show that great flavors know no boundaries.”
The new owners expressed their gratitude for being entrusted with this local treasure and their commitment to continuing Village’s legacy as a “home away from home” for generations of diners. “We are thrilled to be part of Village’s story, and we look forward to serving our neighbors with the same warmth and hospitality that has defined this diner for decades,” said the ownership team.
This years glass commissioned Natasha Wheeler of 
$1 from every glass will be donated to the OCBA, which will currently go to support the lobbying to ask the stage legislature update to Ohio’s franchise law that will reflect the current reality of the craft brewing industry. We need updated legislation that will promote economic growth and support small businesses in our state.
Ohio On Tap
Chef Jacob Rodibaugh is the Executive Chef at 
