Dayton937

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

Lisa Grigsby

How To Score An Invite To The Zombie Dogz 4th Anniversary Party

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On Sunday March 26th Zombie Dogz is throwing a party at Club Masque to celebrate their 4th anniversary.   They’ve rented out the entire club for the party.

They are even giving 200 of their customers a chance to attend.  All guests will need a ticket and here’s how you can get a chance to get one of the 200 tickets to the big shindig they are giving away:

Starting tomorrow, Wednesday, March 22nd through Saturday March 25th
for every hotdog purchased at the Brown Street Zombie Dog location, you can fill out a raffle ticket. On Saturday the 25th at 8pm they will do a drawing for the winners. They will call all the winners to let then know who gets to attend the party!

The Gem City Slasher

What’s included you ask….?

On free hotdog and chips, runs from 7pm-9pm, then with your guest pass, you’ll receive 4 free domestic beer tickets and enjoy local Dj’s throwing down all night.

So hustle on down to 1200 Brown Street, enjoy your favorite hot dog and you’ll have a chance to win a ticket to the Sunday night party.

Grapes of Gratitude- Wine Tasting Helps Others

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Competitive wine tasting comes to the Miami Valley this Thursday, Feb 23rd  at 6pm.  Grapes of Gratitude is a team wine tasting event created to allow local nonprofits to raise money while participants blindly taste an array of wines of the same varietal.

The competition is based on what we call the “Rule of Three.” Huh?

3 BOTTLES FOR EACH TEAM OF UP TO 3

A different wine varietal (such as chardonnay, merlot, pinot noir, etc.) is featured at each event. Teams, consisting of 1 to 3 participants, are admitted by bringing 3 bottles of the same featured varietal to the event. For example, for the March event the featured varietal is merlot, your team could bring 3 bottles of the 2005 Hess Select Merlot.

At the event, 2 of each team’s 3 bottles are bagged, tagged and ranked by each participant. The 3rd bottle is set aside and left unopened. The teams that brought the 5 highest ranked wines divvy up each team’s 3rd unopened bottle, except for the lowest ranked wine which will be returned to the team that brought it. If 2 or more teams bring the same wine, rankings can still differ depending upon the temperature of the wine, how long it has been open, etc. Team must be present to win.

Please remember, teams can consist of 1 to 3 participants. Thus, a group of 4 participants, for example, will be considered 2 teams and must bring 6 bottles of the featured varietal to enter the event. Still don’t get it? Just remember, the “Rule of Three,” which is visually depicted above.

Our charity partner for the March Grapes of Gratitude is BOGG Ministries, a Miamisburg based charity who’s mission is to feed people. They host weekly block parties and distribute enough food to feed a family 3 meals a day, for 3 – 5 days.

Tickets are $10 in advance available at Arrow Wine or online.  Tickets at the door are $15.  Each team member will need a ticket and each team should bring their 3 bottles of Merlot to the Normandy Banquet and Event Center, located behind The Melting Pot on St Rt. 725.  Munchies provided by Mack’s Tavern, host of the official after party.

If you have a non-profit organization you think might be a great partner for a future Grapes of Gratitude event, please fill out this form for consideration.

 

March 20 Mystery Monday

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Were you one of the few who could correctly  identify Bill Franz’s photo of  Bear’s Mill?  Our winner Jo Hinker was and free Rapid Fired Pizza is coming your way!

 

Bear’s Mill at 6450 Arcanum-Bears Mill Rd near Greenville is a water-powered grist mill built in 1849. It still operates today and is open to visitors. The roller mills in this photo are part of their exhibit on the history of milling.

Work by the Millrace Potter’s Collective is featured in the mill store . The potters have developed a line of pottery inspired by the old fashioned windows of the mill. The store also sells flour milled on site, specialty baked goods and other items.

Learn more at http://www.bearsmill.org/

 

Mystery Monday photo for March 20th:

We’ll tell you about it next week and one lucky right answer will be declared our winner!

First Day of Spring Free Deals

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Dairy Queen ins welcoming the first official day of spring on Monday, March 20  by hosting Free Cone Day.  They will serve a FREE small vanilla soft-serve cone with its signature curl on top at participating locations. The promo also serves as a kick-off to Children’s Hospitals Week. Customers can leave a donation for Children’s Miracle Network Hospitals, in exchange for the cool treat. Limit one per customer while supplies last.  Find the nearest DQ near you.

“We’re excited and ready to go for our Third Annual Free Cone Day,” said Barry Westrum, executive vice president of Marketing for American Dairy Queen Corporation (ADQ). “Free cones have become a fan tradition — they love it. The icing on the cake is supporting Children’s Miracle Network Hospitals.”

According to the company, last year “the Dairy Queen system raised more than $200,000 in one day for Children’s Miracle Network Hospitals.”

 

Rita’s Italian Ice is celebrating the first day of spring on March 20 by giving customers a FREE cup of its popular Italian Ice. This is its 25th year of the giveaway and more than a million guests are expected to cool off with the freebie this year. Get your FREE Italian Ice Monday, March 20 from noon to 9 pm at Rita’s, located at 3371 E Stroop Rd in Kettering just west of The Greene.

 

Stay tuned for more info on Ben & Jerry’s free ice cream day April 4th!

Stanley Tucci’s Big Night Inspires Restaurant Special Event

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Back by popular demand. Chef Maria at Nibbles, located at 105 S. Second St in downtown Miamisburg.hosted this event in the fall and sold it out quickly.  Due to popular demand she’s brought in back again for 2 nights, Tues & Wed, March 21 & 22.

 

Inspired by the classic 1996 restaurant movie starring Stanley Tucci and Tony Shalhoub, Nibbles  invites you to experience the Big Night – complete with the incredible Timpano!  Watch the party guests enjoy it in this clip:  il Timpano  (Note – language alert!)

FIVE DELECTABLE COURSES

All paired with wonderful Italian wines, from  Allied Wines who will be there to help host the event and answer your questions!

Don’t miss it this time!

Antipasto

Charcuterie Platter

Warm olives, grilled vegetables, cured meats, red pepper pipperáde

Paired with: Astraio Viognier

This sur lie wine calls to mind honeysuckle and juniper on the nose, well-balanced with fruit and acidity, a touch of mineral on the finish.

Primo

Fresh Mushroom Risotto A blend of savory mushrooms in our special risotto, with fresh Parmesan

Paired with: Nero d’Avola These wonderful grapes bring you a wine with an ample bouquet, filled with plum, cherry, and spice. Flavors of mushroom and espresso join the exquisite tannins leading to a long finish.

Secondo

Timpano

Indescribably delicious pasta crust overstuffed with ‘the most important things in the world’.

Paired with: Sassabruna An incredible blend of 80% Sangiovese, with Merlot & Syrah. Aromas of ripe red fruit, spice, and licorice compliment a rich, medium-bodied, savory palate with mixed berries and milk chocolate.

Formaggi e Frutta

Tallegio with fig jam and walnuts, with crisps Paired with: Negroamaro Fragrant notes of cherries and coffee lead to flavors of cracked pepper and exotic spice. Chewy tannins and a rich mineral finish.

Dolce

Almond Cake
Dusted with powdered sugar, toasted almonds, schmear of chocolate budino, candied orange peel

Digestivo

Limoncello or Sambuca

Reservations by phone only! (937) 802-0891 This event *WILL* sell out, (Wed is sold out, still a few seats for Tues)  Please reserve your seats as soon as possible! Please note that a credit card hold will be required for all reservations. This special Italian Feast is being served banquet-style. No private tables.

This wonderful Italian Feast will be served banquet style, so we regret that no private tables will be available.

Interested in learning a bit more about the movie (and the food)?
Try these stories:

Bon Appetit Magazine Interviews the Cast of Big Night

Big Night and the American Food Revolution

500 Free Pizza’s To Celebrate Engewood Grand Opening!

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Rapid Fired Pizza will be opening their newest restaurant at 1080 South Main St Englewood, Ohio on Monday, March 20th, followed by a 500-pizza giveaway on Tuesday, March 21st. “We are so excited to open our doors in the Northmont community”, says co-founder and former MVCTC graduate Kelly Gray. The ownership team also includes Northmont grad Anthony Despain. “If you haven’t tried Rapid Fired Pizza yet, come out for a free pizza on Tuesday! The pizza really is Amazingly Good® Amazingly Fast®” and the dipping sauces make Rapid Fired stand out above the rest”, says Despain, a 2013 Northmont grad.

Rapid Fired Pizza is a fast-casual pizza concept founded in Kettering Ohio that features fresh made, 11-inch thin crust and 9-inch pan and one-of-a-kind No-Doh pizzas cooked in 180 seconds. Customers can choose from eight sauces, eight cheeses, over thirty toppings, and nineteen dipping sauces to build their perfect pizza, or try one of the ten craft pizzas on the menu. The craft salads at Rapid Fired Pizza are all under 400 calories plus patrons can also create a custom salad to meet their personal taste and healthy eating goals. Bread Sticks, Cini Sticks and a variety of desserts are available at every store. Beer and wine will soon be on the menu at the Englewood location. The Pepsi Spire provides over 120 drink combinations. Location hours are 10:30 am to 10 pm Sunday- Thursday and till 11pm on Friday and Saturday.

The first Rapid Fired Pizza opened in September of 2015 and the chain expects to have at least 35 open by the end of 2017.

Chef Showdown Returns This Wekend

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Home and Garden Show owner, Randy Phillips with Mariah, Candace and Matt at 2016 Showdown.

If you’re a fan of the FoodNetwork show Chopped, you’ll want to see this live, local version of the culinary face off where Dayton chefs face off against each other in three rounds of preliminary competitions.  Given just 20 minutes to turn a surprise basket of  ingredients and use of the Whole Foods Pantry  into a palate pleasing appetizer, as judged by a panel of local foodies.

This Chef Showdown will take place at the Dayton Home and Garden Show at the Dayton Convention Center this Saturday.  Dayton’s best chefs battle it out for $500 and bragging rights.  Preliminary Competition rounds are Saturday at 11am, 1pm and 3pm and one contestant from each round will advance to the finals, which will take place on Sunday at 1pm.  In the final round, the time is increased to 30 minutes, but so are the expectations, and chefs will have 4 ingredients to turn into an entree.

 

Meet the Chefs:

 

Defending her title, last year’s champion is Chef Candice Rinke, chef and owner of the seven-year-old Kettering restaurant Hawthorn Grill.

Chef Candace Rinke found herself drawn to the kitchen at a young age. Her first award was at twelve when she won a blue ribbon for a decorated cake at the county fair. Fostered by her grandmother’s love of entertaining the family and inspired by travels through Europe, her food reflects both warmth and elegance.

She competed in last years first round in the morning and despite the challenge of opening canned ingredients without a can opener, she managed to advance to the finals with her chicken appetizer on a pita triangle. In the finals she turned the five mystery ingredients that had to be used to create an entree — shrimp, asparagus, black beans, canned peaches and canned tomatoes into a fresh, flavorful dish with a beautiful presentation into an Italian-inspired bread salad.

When asked the key to her success in a Dayton Daily News article by one of the judges Alexis Larson, Rinke said “my flavors were solid. I took time to make the plates as beautiful as possible — you eat with your eyes first — and I just tried to make the best dishes I could, given the constraints of the competition.”

 

Chef Mariah Gahagan is an Executive Chef who’s worked at many of Dayton’s finer restaurants. She grew up in Yellow Springs and started working at the Wind’s Cafe in high school, but had always planned to pursue an art degree. Flash forward years later and Gahagan will tell you that while she never imagined becoming a chef, she now couldn’t see herself being anything else, and that her love of art (specifically color combinations) plays a substantial roll in her approach to cooking. Her other culinary ethos is a focus on seasonally-oriented cuisine, as it encourages enjoying food when it is at its best.

Chef Mariah was victorious last year in her preliminary round with a salmon dish that flowed with a perfect melody of flavor, from edge to edge with greens and avocados.  This year she’s back, but a change of employment has her competing for Wheat Penny.

 

Chef Matthew Hayden has a reputation as an innovative, forward-thinking Chef who makes  unforgettable food. He catered such flagship events as ARC Ohio’s “party of parties”, Masquerage and  Antioch College’s Reunion Weekend. Chef Matthew proudly offers his talents to his native city and devotes a healthy amount of time to the community. He supports numerous non-profit services in Montgomery County as well as being an ardent patron of the local arts.  After 15 years of operating successful food service businesses in the Miami Valley, Chef Matthew Hayden decided to create his dream business.   Scratch Food uses his entrepreneurship and culinary creativity to provide prepared meals with a cutting edge model of nutrition that benefits cancer patients as well as reducing risk of numerous other lifestyle dependent diseases, most notably Type II Diabetes and cardiovascular disease.

 

Also back for a second chance at the title, from Wheat Penny is Chef Crystal Coppock.  Just celebrating her 3rd anniversary at Wheat Penny where’s she is the Sous Chef, Crystal has loved cooking since a young age, noting her late grandmother as her first major culinary influence. Today, Crystal still finds inspiration in her grandmother’s Southern-influenced cooking, but also thrives on continuously learning new concepts, such as making pasta by hand. It’s been a big year for Crystal, as she’s bought her first house and recently become engaged. She shared that after last year’s event she bought a copy of The Flavor Bible and has really been educating herself about culinary creativity.

 

Chef Aaron Braun‘s culinary interest began in his Mother’s kitchen in Kettering, but was probably inherited from his Grandfather, who immigrated and opened a small restaurant in Dayton. Appreciation for good food and gatherings around the family dinner table inspired Aaron to seek employment in local restaurants at an early age, and later to obtain Culinary and Business Degrees from Hocking College in Nelsonville, Ohio. He further broadened his cooking horizons on Put-in-Bay and then moved on to San Diego. In California, Aaron promptly found employment at Silvergate Yacht Club, and then a 44-acre, private island resort; Paradise Point.

It was at this luxury resort that he was able to really grow, eventually becoming the Chef of their fine dining establishment. After getting married and traveling across the country, Aaron’s dedication to family and devotion to his hometown have brought him back to Dayton, where he has had the privilege of working for Wiley, as Meadowlark’s Sous Chef, for the past four years.  This is also Aaron’s 2nd chance competing in the Showdown.

 

New to the Showdown Competition This Year:

Chef Maria Walusis is the  chef and owner of Miamisburg’s  Nibbles restaurant, which just announced an upcoming move and expansion for the 2 year old eatery. Before that she owned and operated Nibbles Catering for about 5 years, She received most of her training by a combination of apprenticeships with Dayton and Cincinnati top chefs, and by studying culinary textbooks from the Culinary Institute of America. This is her second career and it took a lot of time, focus, passion and drive to become chef /owner of a fine dining restaurant in a fairly short time frame. In her free time she likes to study and read constantly to continue to learn and grow as a chef and keep up with the industry and trends.
Another newcomer to the competition, Chef Amy Finch is the Chef de Cuisine at Lily’s Bistro, an independent restaurant in Dayton’s historic Oregon District. Lily’s features eclectic American comfort food + drinks in a “nice dining” atmosphere. Chef Finch knew she wanted to be a chef when she was 7 years old and learned how to make scrambled eggs. She began to pursue her culinary arts degree in 1994 right after high school–“just long enough until life got in the way,” she says.

After one year of school she took an unintentional 18-year break, and not only worked for her family’s event rental business, but cooked at various regional restaurants like The Peasant Stock, Sidebar, Neil’s Heritage House, and Kohler Catering. She has been with Lily’s since they opened in spring of 2013, finished her culinary arts degree from Sinclair in 2015, and took the reigns as CDC at Lily’s in fall of 2016, bringing to the restaurant her love of food that is “just plain good,” especially comfort food of the mid-west and south that she grew up on and loves to cook.

Competing in the Showdown for the first time, Chef Rae Rosbough went to the MVCTC in Clayton, Ohio for Restaurant Management. She then attended Johnson & Wales University in Providence, RI where she received her Associates and Bachelor’s Degrees in Culinary Arts. She studied abroad in Chester, England during her Senior year and was then inducted into the Management Development Program at JWU; where she worked as an instructor in exchange for my Master’s Degree in Teaching Culinary Arts.

She came back to Dayton in 2002 and started her career here at Mediterra. Throughout the years she moved up to become the Executive Chef at five independent restaurants. Cafe Boulevard, Cena, Boulevard Haus, Crazy Mango and finally Trolley Stop. She love the Dayton community, especially her home, the Oregon District.

 

Chef Aimee Please has no formal culinary education outside of a online class about catering. However, she does  have 30 years of experience in the restaurant industry that will be put to the test this Saturday. We first met Aimee at our 2005 Sweet Treats Festival, where she was serving up tasty desserts.  She is  currently the owner of Thyme After Thyme Gourmet and the kitchen manager at Bargos. Past positions held include kitchen manager at Whiskey Barrel, sous chef at Else Cake Company Wine Bar and Bistro as well as Waynesville’s  Cobblestone Cafe and executive chef at Ollie’s Place.  She has dubbed herself the underdog in this competition, but we sure don’t, we’ve seen her tenacity and certainly expect her to bring it for this weekend.

R Taco Now Open on Brown Street

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R Taco a fast-casual joint, is now open at 1822 Brown St, just north of Milano’s, which just happens to be the franchise owners of this Dallas, Texas based concept. The menu features a variety of tacos that run from $2- $2.75, in a lively and welcoming environment. Each taco is hand-made fresh and fast in their open kitchen, using ingredients made from scratch. The result is authentic Mexican street-style tacos that are both traditional and inventive, each with a unique flavor and personality. Warm chips, house-made salsas, craft beers and no-frills margaritas round out the experience.

Serving taco’s for breakfast, lunch and dinner, R Taco‘s is open seven days a week, opening at 7am during the week and at 8am on weekends and will remain open til 10pm Mon – Wed, and til midnight or later the rest of the week.  Besides taco’s they also offer chips and salsa, guacamole and queso. To quench your thirst you can choose from sodas, including a selection of Mexican sodas, beer and margarita’s, both frozen and on the rocks, which at $5 are the most expensive thing on the menu.  Dessert offerings include a fried fruit taco and sopapilla, a fried pastry, often considered a Mexican donut.

Welcome to the neighborhood R Taco, I think we’re going to be good friends!

 

 

Lily’s Bistro Presents The Elder Scrolls Feast

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Featuring the best dishes from all around Tamriel (a continent in the game Elder Scrolls), Lily’s Bistro is excited to host The Elder Scrolls Feast on Thursday, March 16 at 6pm.

The feast is the  brainchild of Lily’s Bistro’s Sous Chef James Burton, who is an avid  gamer. “If you’re a fan of the games, or just a fan of a big old feasts,  you should check out this event! Gamers unite!” said Burton.

Inspired by the classic video game series, The Elder Scrolls Feast is a three-course meal served family style around communal tables. The dishes and drinks are taken directly from game dialogue and texts from more than twenty years worth of games set in the popular fantasy world.

Gamers and foodies alike will be treated to Velothi Cabbage Soup (3360 Stamina Duration: 35 Minutes), Hare wrapped in grape leaves with a garlic sauce (2310 Health Duration: 60 Minutes), Falinesti Forbidden Fruit (1296 Magicka & Stamina Duration: 60 Minutes), and of course, Sweet Rolls (Restore 5 Health) along with many more heaping dishes.

Your tickets include the three-course feast, all items listed on the menu, one specialty drink, tax and tip. Additional meads and Elder Scrolls cocktails will be available to purchase! Also, maybe you’ll find out who stole your sweet roll!

“I’ve enjoyed learning more and more about Elder Scrolls, because James has invested a lot of time and thought into this feast,” Emily Mendenhall, owner of Lily’s Bistro said. “We’re always excited to do things like this that make a meal into an experience that you remember.”

For those interested in The Elder Scrolls Feast, the family style meal costs $49 (includes tax and tip) and takes place on Thursday, March 16 at Lily’s Bistro. Tickets are available at https://www.eventbrite.com/e/the-elder-scrolls-feast-tickets-32293128617 – get them today, no lollygagging!

RIP Awesome Yogurt

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For any retail or restaurant owner having to face closing down is never easy.  Most often entrepreneurs struggle with the decision, not wanting to let others down and yet being at the end of their rope.  I know these overwhelming feelings first hand from my days as a business owner.

Naomi Anderson Fogel opened her Awesome Yogurt shop in August of 2012  in The Shops at 3000 at the Far Hills Avenue-East Dorothy Lane intersection.  The mother of 3 did her homework, checking several franchises and finally decided to operate on her own.   She became a huge part of the community, often hosting fundraisers for local schools and appearing in parades, the perfect spot for a birthday, celebration of just a sweet treat.

And yesterday she announced  that the doors would not be opening again at her Kettering frozen yogurt shop.  I had a chance to ask her about it and she let us know “My family life changed a lot over the last few months, and deciding to close Awesome Yogurt came as a relief. One person can only do so much.”

 I asked her to share some of her best memories:
Fogel:  “My favorite memories are  anything having to do with people making connections. A few examples of this include kids meeting up after school, couples on dates and grandparents bringing their grandkids. I’m also in LOVE with all my employees. They’re amazing people and I’m so fortunate to have been the first job for many. They watched my yogurt shop baby when I couldn’t be there.“

 

Next I asked her to share some lessons learned that she could share with other entrepreneurs:
 Fogel: ‘There’s a multitude of things I learned but I think the most important is to not link MY value as a human with the business. Because Awesome Yogurt  wasn’t a franchise, and I made all the decisions, it was easy to take any criticisms personally. Consequently, it became depressing. However, learning to compartmentalize that and continue to be a happy cheerful person ultimately became my decision.”
And  finally- I asked her if she can still eat Frozen yogurt?
Fogel:  “Genuine frozen yogurt is my absolute favorite! Now I go to Centerville, to a little local shop called SoYo.”

And then yesterday this letter showed up:

Dear Awesome Yogurt,

Thank you for everything. Thank you for giving me an escape from a part-time job I hated. Thank you for giving me extra spending money – many Christmases and birthdays were made possible because of you. Thank you for teaching me how to skin a kiwi, how to core a pineapple, and how to perfectly hull a strawberry. Thank you for teaching me what on earth mochi was, how to make waffles without overflowing the iron, and how to keep marshmallows fresh (and also how to spell marshmallow). Thank you for teaching me how to cover max surface area with one stroke of the mop – and the value of a clean floor.

Thank you, Awesome Yogurt, for my memories. Thank you for “Foamy Fridays,” when Sean and I would use an entire bottle of dish soap in the sink and watch the kitchen fill with bubbles – and throw them at each other. Thank you for charades at Christmas parties and silly gift exchanges. Thank you for letting me use your cups to learn the Cup Song and then perform it for customers. Thank you for New Kids on the Block blasted full volume at closing time, and dancing with the broom. Thank you for the time CBS’s Big Brother had a frozen yogurt challenge on t.v., and I tried to mimic it during my next shift by sticking my head underneath the machine and pouring yogurt straight into my mouth while Danielle doubled over with laughter. It was a bad idea.

Thank you, Awesome Yogurt, for teaching me how to use a box cutter…and a can opener. The prominent scar on my left hand will never let me forget the time before we had a can opener when I tried to stab open a can of caramel with a knife – and missed. Thank you for the bruise I got on my butt when I slipped in the kitchen, and the several minutes of belly laughter that followed. Thank you for parade floats and birthday hats, Halloween parties and school fundraisers with lines of excited children snaking out the door.

Thank you, Awesome Yogurt, for Pup Cups – Josie’s favorite treat. Thank you for discounts honoring the hard work of teachers, first responders, and military personnel. Thank you for the excessive labels everywhere, and the time we even labeled ourselves. Thank you for the best tasting ice in Dayton – I still don’t know why that ice tasted so good in our water. Thank you for crafts and decorations – I can cut a perfect paper snowflake and write flawlessly on a chalkboard. Thank you for special events like Flyin’ to the Hoop, where we took half-court shots for free Piada and sold Sharpies for five dollars. I still remember how cold my hands got from reaching into the freezer, but I would do it again in a heartbeat. Thank you for Career Day. I had so much fun presenting to the middle-schoolers as a “small business owner.” Thank you for teaching me that yellow is the least popular spoon color…we’ll never know why.

Thank you, Awesome Yogurt, for everything. For new friends, and for bringing me closer to the old ones. Thank you for tears of joy and frustration. Thank you for loud laughter and constant smiles. Thank you for teaching me to sing louder, clean harder, and dance more. To the best part-time job in the world, for all this and more..thank you. Thank you for teaching our community, now and always, to make every day awesome.

With Love and Appreciation,

A Grateful Employee

 

And we’re betting that this just made Naomi’s day!  We certainly wish her well on the next chapter of her life and hope she continues to get affirmations like this that hard work and endless hours she put in made a difference in our community.

10 ?’s with Chef Aaron Braun

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Chef Aaron Braun’s culinary interest began in his Mother’s kitchen in Kettering, but was probably inherited from his Grandfather, who immigrated and opened a small restaurant in Dayton. Appreciation for good food and gatherings around the family dinner table inspired Aaron to seek employment in local restaurants at an early age, and later to obtain Culinary and Business Degrees from Hocking College in Nelsonville, Ohio.

He further broadened his cooking horizons on Put-in-Bay and then moved on to San Diego.  In California, Aaron promptly found employment at Silvergate Yacht Club, and then a 44-acre, private island resort; Paradise Point. It was at this luxury resort that he was able to really grow, eventually becoming the Chef of their fine dining establishment.  After getting married and traveling across the country, Aaron’s dedication to family and devotion to his hometown have brought him back to Dayton, where he has had the privilege of working for Wiley, as Meadowlark’s Sous Chef, for the past four years.

Aaron will be competing in the 2nd Annual Chef Showdown at the Dayton Home and Garden Show on Sat, March 18th in the first round at 11am.   This Chopped inspired competition features 9 local Chefs challenged to prepare an appetizer from a mystery basket of ingredients in 20 minutes.  One chef from each of the 3 preliminary rounds moves on to the finals Sunday at 1pm where they’ll create an entree in 30 minutes.  Winner gets $500 and bragging rights for the year!

Before the big competition we asked Aaron to take on our 10 question interview:

What is your favorite ingredient to cook with?

Eggs, they are so versatile and delicious, a key ingredient in some of my favorite things: fresh pasta dough, custards, cakes, breaded anything and of course on their own, in a breakfast burrito or a fried egg sandwich.

What ingredient do you dread?

Artichokes, I worked at a place that had a tuna dish that required two 20lb. cases of artichokes a week. By the time you get done peeling and trimming them there isn’t much yield and inevitably you end up with a thousand little cuts all over your hands.

What’s your favorite dish to make?
Hungarian greasy bread, so bear with me here, you take a good rye bread (I always use DLM) and slice it thick. Take jaw bacon and make deep cross cuts into the fat and skewer it. Chop up yellow onion, green pepper and the best tomato from the garden, and get some Hungarian paprika.  Now you’ll need a fire in the backyard, (on what will be the hottest day of the year). Take your bread put the peppers, onion and tomato on the the slice of rye bread (we usually build a few of them and set them on plates around the fire).  Next hold the skewered jaw bacon above the fire and wait. Once the fat starts slowly rendering, drip it on your sandwich, shake a fair amount of paprika on and enjoy. Best served surrounded by family telling stories.

Anything that requires building a fire in the backyard and inviting the whole family over is good with me. 

What’s your favorite pig out food?
Italian Hoagie: crisp-on-the-outside soft-in-the-middle bread, best quality Italian cold cuts and provolone, shredded lettuce, thin sliced tomatoes and onion, topped with spicy cherry peppers, sprinkled with oregano and doused in vinegar and oil.

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

Kabuki, we split a DoLsot Bimbob for an appetizer; rice, beef, veggies and a sunny side up egg. They serve it with a Korean spicy sauce that is amazing.  The dish is served in a hot stone bowl, as it sits the rice on the bottom becomes crispy- so good.  Then we have our favorite house sushi rolls- great food and service.

What’s your best advice for home chefs?

Mise en place, okay deep breath, it’s a French culinary term meaning everything “in its place”. So before you start cooking, measure out your ingredients, chop your vegetables and herbs, open your cans, get your pots and skillets out.  Once you have everything out and measured, it will make for less stressful cooking.  

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

Phil Lesh, Bob Weir and Jerry Garcia, I’ve been inspired for decades by their creativity, improvisation and the ability to consistently blow their audiences’ minds.  The last person would be my wife Candice, because if I was hanging out with the boys and cooking and didn’t invite her there would be many quiet mornings around the coffee pot.

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

Wiley, the owner of Meadowlark, I have had the pleasure of working for Wiley for a few years now. She has inspired me with her generosity and love for food and people. The wealth of culinary experiences she brings to the table inspires me to continue to seek out my own and share them through cooking. I don’t know if I will ever be able to repay her for everything she has taught me. Thank You!

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

  Starting the day off at the thrift store, we stop back at the house to pick up our dog Pancho and drive through Tudor’s Biscuit World (in Xenia). We head over to Scout Dog Park for a few hours of live entertainment. Then we go back to the house to garden for a bit and enjoy sunset around the pool and grill with friends and family.

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

  I had just moved to San Diego, I was working in a fine dining restaurant on a 44-acre island.   I had been roped into joining the Safety Committee for the resort; attending weekly meetings, inspections of other departments and this kind of fun stuff.  Anyway, we had just finished an Easter brunch, we had a few tables finishing up, the general manager had asked me to go out and talk to a table that was from Ohio (so being a proud Ohio guy I obliged). Within a matter of a minute or two the restaurant was shaking, chandelier swaying, glassware tinging, and panic noise coming from the kitchen.  My thought process was- What is happening?   Earthquake!  Being from Ohio, I had never been in an earthquake nor had the guest I was talking with. I remembered from a safety meeting the location to take everyone in case of an emergency, calmly got the guests up from the tables, started to lead them to the safety point and sent a bus boy back to get my kitchen staff. Before the ground had stopped shaking we had everyone out of the building and I had my (future) wife on the phone to make sure she was alright. She said that it must have been a big one, her Mom on the other line had felt it in Arizona!  That was my first earthquake, safety pays, no injuries reported.

Country Star Vince Gill Returns To The Rose

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Following a Sold Out show in 2016, country music icon Vince Gill will return to Rose Music Center in Huber Heights, Ohio on Tuesday, June 20th.

One of the most popular singers in modern country music, Vince Gill is famous for his top-notch songwriting, world-class guitar playing and warm, soaring tenor, all wrapped up in a quick and easy wit. Gill achieved his big breakthrough in 1990 with “When I Call Your Name,” which won both the Country Music Association’s Single and Song of the Year award as well as a Grammy. Since then, Gill has won 20 GRAMMY Awards and 17 more CMA honors, including Song of the Year four times – making him the most-awarded artist in that category in CMA history. The Academy of Country Music has conferred on Gill eight awards, including its prestigious Home Depot Humanitarian Award and the 2011 Career Achievement Award. Gill was inducted into the Country Music Hall of Fame in 2007 and was honored with a star on the Hollywood Walk of Fame in August of 2012. Gill has produced albums for LeAnn Rimes, Amy Grant and Ashley Monroe and has made guest appearances on more than 500 albums including on those by Barbra Streisand, Eric Clapton, Willie Nelson, Dolly Parton, George Jones and others. Gill’s latest album Down To My Last Bad Habit is available now.

Tickets for the Huber Heights show, $62.00*, $52.00*, $42.00*, and $23.50* will go on sale to the public beginning 11:00am on Friday, March 10th at www.Ticketmaster.com, www.Rosemusiccenter.com, and the Rose Music Center box office. Charge by phone at 1.800.745.3000.

Pancakes With A Purpose at IHOP

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On Tuesday, The International House of Pancakes will be celebrating its 12th annual National Pancake Day.  At the Beavercreak IHOP, located at 2460 N Fairfield Rd in Beavercreek from 6 am until 11 pm, you can get a  short stack (three buttermilk pancakes)  for just a $1 (normally $4.79) with all proceeds being donated to our local Children’s Hospital, a local manager shared with us by phone.

She also told us they expect huge crowds, last year the lines were out the door most of the day, with noon being the busiest time, with the rush slowing down between 2-4pm.

“Every pancake served on IHOP National Pancake Day has a purpose, and every penny raised goes a long way in making a meaningful, and lasting, impact on so many kids and families in our communities,” said Darren Rebelez, IHOP president.  Their goal is to raise  $3.5 million for children battling critical illnesses.

Can’t make it to IHOP this Tuesday?  You can make a donation on the restaurant’s website.

 

Mr. Boro’s Tavern to Open Tuesday, March 14!

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After being vacant for almost 2 years, the space  495 N. Main St. in Springboro will soon become the home of  Mr. Boro’s Tavern!  The space has quite a history, having originally been opened as Mulligan’s Wine & Stuff in 1998, then an ownership change and it was renamed Grapes of Ruth and run by Ruth Hagedorn, and then in November of 2007 it morphed into Bella Vino with another ownership change.  Serveral managment changes later it shut down in late spring of 2015.

Current Owners Rick Baarlaer and Marci Johannes have spent months redesigning the space, moving the bar to be the centerpiece of the building and turning it into a neighborhood sports tavern with a farmhouse rustic look that serves tavern style food…everything baked …nothing fried. Pizza’s, gourmet grilled cheese sandwiches, daily lunch specials and more. According to their facebook page they’ll be specializing in craft beers, bourbon, specialty drinks, and wine and will be open daily from 2:00 pm – 2:30 am.

They’ve set their grand opening for Tuesday March 14th and will party all through the St. Patrick’s day, even opening at 9am on Friday for their first ever St. Patrick’s Day bash.

 

We’re looking forward to checking out Mr. Boro’s and toasting to their success!

 

How Many Meatballs Can You Eat?

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Thursday, March 9th is National Meatball Day and what better way to celebrate is  than to eat some of the Miami Valley’s best meatballs.  And that’s exactly what Mamma DiSalvo’s restaurant is challenging you to do.

Join Mamma’s at 1375 East Stroop Road in Kettering  on Thursday, March 9th at 6pm for a meatball eating contest!  In this first time event contestants are invited to compete to see who can eat the most Saucy Meatballs in just 2 minutes. Sign up to participate or just come watch the fun and cheer on the eaters!

Guest judges:

Amelia Robinson, Dayton Daily News
Sallie Taylor, Living Dayton
Kristi Leigh, MIX 107.7

PRIZES FOR THE WINNER:
Supreme bragging rights, Mamma DiSalvo’s Gift Basket & $50 Gift Card, 2nd place $20 Mamma DiSalvo’s gift card
Contestants must be 18 or over, and sign a waiver.

Entry Fee $10, pre-registration required– limited spots available.

Old Scratch Pizza Serves Up Cones For a Cause

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The Patterson Blvd. Pizza place that opened this past fall is not only serving up some of the best thin crust pizza in town, they’ve also created a program that is giving back to our area nonprofits.

Old Scratch Pizza make soft serve ice cream to serve to their guests.  They don’t charge for the cones, instead they ask for a small donation.  Each month Old Scratch Pizza collects and donate all monies to a chosen charity organization.

They kicked off the program in November of 2016 with  Secret Smiles, an organization that provides beds and bedding for children in the Miami Valley, then in December partnered with Clothes That Work, who provide workplace appropriate clothing, confidence building education and coaching services to job seekers. In January OSP chose Equitas Health, one of the nation’s largest HIV/lesbian, gay, bisexual, transgender, and queer/questioning (LGBTQ) healthcare organizations.  Last month the featured charity was Girls On the Run, who inspires girls to take charge of their lives and define the future on their terms.

For March they’ve chosen another great organization as this month’s “Cones for a Cause” recipient. Owners Eric and Stephanie Soller shared they  “are really excited to be partnering with House of Bread, who deliver hot, nutritious meals to anyone in need 365 days a year. This kind of resource is so needed in our community. So come on down, have a cone, and make a difference.”

Bonus opportunity: Put Tuesday March 21st on your calendar for a “Restaurant Takeover” to support House of Bread. Volunteers from the group will be there pouring beers, and serving up ice cream cones, and 10% of the proceeds between 6-9 go to the organization!

If you know of an organization that would be interested in being a “Cones for a Cause” charity, please fill out the online form found at the bottom of their webpage.

Visit Old Scratch Pizza at 812 S. Patterson Road for lunch or dinner.  Pizzas are artfully prepared to order and cooked in a wood-burning oven until perfectly flame-kissed. Pair your pie with a specialty house cocktail or regional craft beer in our open-air, casual, and communal hall.  Also on the menu, some great salads, their Whole Roasted Cauliflower, sandwiches and yes, they have gluten free pizza crust available.  They are open Tuesday- Thursday from 11am – 10pm, Friday & Saturday’s they stay open an hour later until 11pm and Sunday from 11am – 9pm.