Things to do in Dayton | Restaurants, Theatre, Music and More
The new summer menu has landed at Meridien Uptown in Centerville! They’ve brought back a few fan faves and added some new summer bites:
28 W. Franklin St
Centerville, OH 45459
Hours
Wed & Thurs 4 – 10pm
Fri: 4pm – Midnight
Sat 11am – Midnight
Sun 11am – 8pm
Note: Kitchen closes at 9pm on Wednesday and Thursday & 10pm on Friday and Saturday night.
Get hungry for the first-ever Centerville Taco Trail – and earn a free t-shirt!
The City of Centerville, as part of its BusinessFirst! program and in collaboration with local restaurants, is excited to announce the launch of this new program. This initiative encourages residents and visitors to support local businesses while enjoying delicious tacos.
Get hungry for the first-ever Centerville Taco Trail – and earn a free t-shirt!
The City of Centerville, as part of its BusinessFirst! program and in collaboration with local restaurants, is excited to announce the launch of this new program. This initiative encourages residents and visitors to support local businesses while enjoying delicious tacos.
“The Centerville Taco Trail is a fantastic addition to our BusinessFirst! program, which aims to support and promote local businesses,” said Centerville Economic Development Director Erik Collins. “We are thrilled to partner with our local restaurants to create a fun and engaging program that boosts our local economy.”
Starting May 1 and continuing through May 31, taco enthusiasts can pick up a stamp card from any participating restaurant.
Participating restaurants:
Here’s how it works:
T-shirts can be picked up Monday – Friday between 8:00 a.m. – 4:30 p.m. at the Municipal Building, 100 W. Spring Valley Pk beginning on May 6. All t-shirts must be claimed by June 30, 2024.
“We love that we’re right here in the Uptown area. I want people to come in and absorb the energy and the genuine hospitality. I want people to be blown away by what we have to offer as a unique culinary exploration here in Centerville,” Agave & Rye general manager Andrew Williams said.
“We want everybody to come in here and have a great experience, to leave in a better mood than when you came in. And for an American tavern, we’ve got some really great tacos,” Archer’s Tavern owner Dan Apolito said.
Lorenzo Bas will open the doors to The Brunch Pub in uptown Centerville later this month, he’s just awaiting one more inspection before he announces the date. The building, which was built in the 1800’s served as the original Centerville High School has been under transformation for a couple of years. Bas, a 2016 graduate of Centerville High explained that because the building is listed on the historical register, it was a more difficult renovation than he expected, having to redo the electric and plumbing, it’s taken two years to get it done. After a tour last week I can tell you he’s done a terrific job on this building, that was most recently Las Piramides Mexican Restaurant.
Bas’s inspiration for the restaurant comes from the fact that he’s always hungry and he couldn’t find a brunch spot that offered what he wanted. So having grown up in the restaurant business, he got his first job at a local pizza parlor folding pizza boxes as a young teen, spent an enormous amount of time watching cooking videos and eventually got to work on the line at that pizza joint. His parents owned an eatery in Liberty Township, (they’ve since retired) it only natural for him to open his own place. He’s proud of the fact that all the breads, danishes, cookies, waffles and gelato’s will be made in house.
In chatting with Bas, his love of food and cooking comes through. He’ll be the Chef with a kitchen crew of 10 to execute his farm to table comfort food as he describes his menu. Bas has been inspired by his international travels, to recreate dishes he’s fallen in love with and is working with Liberty Farm Market to procure a lot of his herbs and vegetables. His plan is to offer a new menu twice a year. Here’s a peek at the opening dinner menu:
The bar which has a dozen stools along the bar and some high top tables will feature classic cocktails, craft beers and soda’s by the can, because he thinks the canned beverages have the best taste. The wine list will hightlight bottles from Argentina and Chile, Bas says “people think wines from France and Italy are the best, but I want to focus wines I’ve tasted in South America, which are more affordable and just at tasty.”
The fireplace room offers a place to enjoy a magazine and a drink, according to Bas. It’s corner banquette will be a great place for smaller groups and the other half of the room offers a semi-private area for larger groups.
101 W. Franklin St
Centerville, OH
Mon – Thurs 9am – 10pm
Fri & Sat 8am – 11pm
Sun 8am – 9pm
Brunch menu served up to 3pm
There’s a new deli in Centerville, right across from Bill’s Donuts. The International Cafe & Delicatessen opened last week and offer 2 floors with multiple seating areas as well as a Jalsa Lounge and a Musallah Room. You place your order at the counter for dine-in or carry out. They have the largest selection of loose leaf imported Teas in the area .. by the cup or pot. All 100% Halal Zabiha Sharifa Deli Meats and Sausages on their huge menu:
Now in their soft opening stage T4Dayton is located across from Centerville’s Lock 27 on Dayton Lebanon Pike.
They have over 50 teas, smoothies and milk tea’s on their menu, as well as a few snacks that include french fries, popcorn chicken, calamari and chicken wings.
As part of their soft opening they are offering a BOGO on selected drinks through January 15th.
T4 created adding passion fruit pulp into beverages, for finding the perfect balance of sweet and sour taste. T4 blends fruity passion fruit with milk, a refreshing sweet-sour smoothie, topped with a fragrant passion fruit pulp sauce, the delight of a quick freezing!
Here’s a look at the full menu:
Tell them DaytonDining sent you!
T4 Dayton
9146 Dayton Lebanon Pike
Centerville, OH 45458
Sweeney’s Seafood Bar & Grill has been in business for well over 28 years. The Full-Service Restaurant is located in downtown Centerville’s historical district. The restaurant specializes in quality steaks, seafood and pasta.
Originally opened by Ron and Christine Sweeney 28 years ago, before they sold it and opened SeaJax Tavern in Kettering. In 2012 current owners Lisa Long, Larry and Holley Thompson bought the 160 seat restaurant and have continued to grow their client base over the years.
The business is for sale for $295,00. The real estate ($850,00) is in addition to the purchase price or the buyer can rent. The back parking lot is included with purchase or rental
This restaurant has been a staple in their market for decades. The business has a well-established client base and delivers a consistent local food flare that attracts families and travelers alike. The restaurant specializes in quality steaks, seafood and pasta. The restaurant is known for its intimate bar and wide selection of appetizers. The real estate ($850,00) is in addition to the purchase price or the buyer can rent. For more info contact Sunbelt.
But in the meantime, the restaurant is open for business, so stop on by for a great seafood meal.
28 W Franklin St
Centerville, OH 45459
(937) 291-3474
Hours:
Tues- Thurs 4-9pm
Fri & Sat 4-10pm
Sun 4-8:30pm
It’s a fresh new look for The Golf Club at Yankee Trace that will greet you as you head into the Centerville golf club the season. The entire club got a remodel shares Jennifer Kelleher Wiley, an interior decorator with MODA4 Design.
lobby before
“My vision for the space at Yankee Trace was to create a comfortable, classic and sophisticated environment that can be used for multiple types of events from weddings to business events. We want the space to serve as an elegant backdrop so events can take on their own personality in the space,” Wiley said.
lobby after
“The lighter colors and updated lighting, as well as some new focal points like a bar and dressing up the fireplaces, has added a lot to the space and allowed it to stand out,” she said.
The remodel centered around the lobby, ballroom and restaurant areas. The restrooms, as well, were essentially gutted and redesigned. Now each restroom has a separate lounge area for guests and event hosts, which includes new wooden lockers on the men’s side.
The next phase of the remodel will focus on the patio space behind the clubhouse. Plans call to expand the patio and create tiers of seating and event space. The bar and fireplace will likely be shared indoor-outdoor spaces, and designers are working to make many of the areas functional through the colder months.
The Centerville Grille reopens on Wed, May 12th and will be open for service Mon – Fri from 11am – 9pm. There is seating indoors in the dining room or outside on the patio. You order from the counter, inside, or at the window on the outside.
Director of Food Service Jason Pajari is looking forward to welcoming guests back and hopes to be able to bring back the Sunday brunch buffet and jazz on the green, which takes place on the patio in June, when they get the all clear from the health department as the effects of the pandemic lessen.
The newly refreshed menu is as follows:
SALADS
Bourbon Salmon Salad
Mixed greens, red onions, feta cheese, cucumbers, tomatoes,
grilled filet of salmon laced with bourbon glaze / 15
The Yankee
Tomato ceviche, parmesan cheese and bacon. Served with grilled flat bread / 13 small 6
Dressing choices: Ranch, Italian, Blue Cheese, French,
Honey Mustard, 1000 Island, Honey Vinaigrette
| ENTREES |
| YANKEE FAVORITES |
| SANDWICHES |
Gourmet Burger
9oz grilled beef patty, lettuce, tomato, your choice of cheese on a toasted bun. Served w/ garlic parmesan fairway fries / 14
Golf Coast Cod
Fried filet of Atlantic cod, American cheese, and sun-dried tomato aioli on a hoagie bun. Served with garlic parmesan fairway fries / 15
Delmonico Burger
9oz grilled beef patty, fried Delmonico onions, BBQ sauce, American cheese, and bacon on a toasted bun
Served with garlic parmesan fairway fries / 14
| PIZZAS |
The Main Ballroom can host 250 guests for events.
Marketing Specialist Erin Kelly explains the Tasting Bar
The reputation Cooper’s Hawk Winery and Restaurant has built with it’s previous 38 locations has helped build the excitement for the debut of the Centerville Cornerstone location off of Wilmington Pike.
Opening to the public this Monday, August 26th at 11am, guests will enter the Napa-style tasting bar. A long open bar, backed by a wall of their 40+ wines, guest are encouraged to taste their way through the menu, with educated staff guiding them to find wines they enjoy.
They offer 3 tastings each featuring 8 wines:
The tasting guides shares facts to help you learn about the wines, assist with pronunciation when needed and share pairing tips. Erin Kenny, who serves as the marketing specialist for the chain explains that Cooper’s Hawk wants to make wine accessible to all and debunk the “snooty” reputation wine sometimes gets.
You’ll also see a variety of wine glasses, cork holders and novelty wine gifts and accessories merchandised on islands in the tasting area as well as a case full of truffles in what they call their artisan market.
Continue on into the building and you’ll see the full serve bar, where you can sit at the bar, at a table or even a booth. Enjoy a cocktail from their extensive list, many of which include wines in the mix
As you head into the dining room, you’ll see a wall featuring the Winemaker’s Barrel Reserve, made each year and crafted from expertly-selected barrel lots to create a rich, yet elegant Bordeaux-style wine that we age in the finest oak barrels, adding sophistication and flavor dimensions. the 2019 Reserve is already sold out by the bottle, but you can get a taste at the restaurant.
Then you enter the dining room, which seats around 300, and in nice weather there are another 50 seats on the patio that overlook a pond with a fountain. There are also 2 private dining rooms that seat about 24 each, that can be combined for private parties of up to 60 and are equipped with AV essentials needed for presentations. Rooms are available for reservation with a minimum spend requirement, as opposed to a room fee. If your order doesn’t make that requirement, you can always add a case of wine or two to take home to hit the mark.
The menu at Cooper’s Hawk pairs each item with a wine, by bin number to make it easy. Wines by the glass are very reasonably priced ranging from about $7-13.
Appetizers include Asian Ahi Tuna, Drunken Shrimp, Hummus, Asian Pork Belly Tostadas, Potstickers, Calamari, as well as a dish referred to as Chef Matt’s Perfect Pairing Plate (pictured below) which features a Trio of Cheeses: Stracciatella, Buttermilk Bleu, Sartori Parmesan, Honeycomb, Black Fig Jam, Grilled Polenta Crostinis and some candied bacon. There is also an optional wine pairing that compliments this plate.
Every single item on the menu is made in their scratch kitchen, which often runs with 20 cooks on the line and the attention to detail. Actually that’s untrue, they do bring in their gluten bread, to assure that it is made in a gluten free kitchen. They also offer a pretty extensive gluten free menu that includes steak, seafood, chicken and burgers.
Happy Hour at Cooper’s Hawk runs from 3-6pm featuring $6 wines by the glass, and wine specialty drinks and a list of appetizers from $7-10.
They also offer a kids menu, a carryout menu and a catering menu.
The Wine Club at Cooper’s Hawk is an all-inclusive membership where you will not only receive our winemaker’s newly released wine each month, but also enjoy many great benefits including invitations to members-only events, exclusive discounts, points on purchases, birthday rewards, and aWine Club Newsletter with information on new wines, special events, and great recipes. Memberships start at $20 month and you have the option to pick up your wine or have it sent. Choose the membership type that’s right for you, variety (meaning you’ll get red and white varietals) Red, White or Sweet. Gift memberships also available for 3, 6 or 12 months.
Thursday afternoon I was lucky enough to enjoy a media tasting, which started off with Chef Matt’s Perfect Pairing Plate and then a tasting menu that started with crispy brussels sprouts with cashews, mint and sweet thai chili, and as one who’s usually not a fan of this vegetable, thought it was one of the best dishes of the day. We also tried the Asian pork belly tacos, shrimp and scallop risotto, pan-roasted barramundi, gnocchi carbonara(the gnocchi is one of the few ingredients not made in house), a ginger soy glazed NY Strip and for dessert the Cooper’s Hawk Chocolate Cake and Lemon Ice Wine Cheesecake.
We also had a chance to chat with Master Sommelier Emily Wine. She serves as the liaison between the company and its individual restaurants, engaging with guests and the brand’s 350,000+ Wine Club members to create unique experiences centered around wine and spirits. She spearheads initiatives designed to enrich the guest journey through education, immersive events, collaborative partnerships and curated lifestyle adventures. She also creates her own personal wine label for Cooper’s Hawk.
Emily is an internationally qualified sommelier, and one of only 149 individuals in the Americas to earn the designation of Master Sommelier. She is also one of 15 professionals who have been awarded the prestigious Remi Krug Cup for passing all three sections – theory, service and blind tasting – of the Master Sommelier Diploma Examination on her first attempt (most candidates sit for the exam two to three times, and some take it as many as six times).
Overall I walked away from this tasting impressed. By the food, the wine and especially the service. Which for a brand new restaurant is rare, but in talking with the management, they all credit the vision of founder Tim McEnery complete lack of pretense and a culture that reflects his values – one that embodies respect, personal development and humility, and is designed to accelerate quality and innovation as the company grows at a pace that is both aggressive and manageable.
5220 Cornerstone North Blvd
Centerville, Ohio 45440
(937) 900-9463
Mon- Thurs 11am – 9:30pm
Fr & Sat 11am – 10:30pm
Sun 11am -9pm
The Pacific Smoothie
Here is a good story for your Holiday.
What a difference a few weeks makes. After having a slump in winter sales, the Centerville Flavors Eatery put out a lifeline. On their Facebook page they said they were struggling and asked for regulars and new patrons to visit them for a boost. The result was overwhelming. People from all over the Miami Valley have been grabbing a bite, or placing to go orders. So many in fact, that the eatery had a record-breaking week recently.
Nearly 6 years ago, ownership of this location was sold. Business continued to hum with meal plans to go. It was early in December that the drop-off in patronage put the restaurant in jeopardy. While the family has publicly thanked local foodies for their Christmas Miracle,” they also asked for continued support in 2019, so they aren’t out of the woods yet.
The Food Adventure Crew took the opportunity to visit the eatery a couple of times in December and wow is there a buzz in town. Both times we stopped in customers continued to stop in, some as they were closing and had to take to go orders.
Have you been to Flavors Eatery? Wanting to try for the first time or revisit the place? Here is some information you will find useful.
HERE IS THE SKINNY ON FLAVORS EATERY:
The Outside of Flavors Eatery in Centerville
—HOURS. – A unique schedule for he dining room is as follows:
MON: – 11am -8pm
TUES – THURS: 11am -3pm
FRI: 11am – 8pm
SAT: 11am- 3pm
—Located in Centerville in a small strip mall at 865 E. Franklin St.
Let us help you out, from years and dozens of trips to this eatery, we know the menu fairly well. Here are there “must eats.”
“MUST EATS” FOR FLAVORS EATERY:
Don’t forget Flavors has another location in Lebanon. That location is run by the original owners of Flavors, who opened the Centerville store years ago. The food offerings are very similar and feature that California style eatery menu we have grown to love. And of course they invented that incredible garlic sauce.
Chicken Artichoke Spinach Wrap a Rito
—THE PACIFIC SMOOTHIE:
Banana, strawberries, mixed fruit and mixed berry concoction with kiwi-strawberry juice. This shake will wake you up and give you an energy boost from the natural ingredients. Refreshing, and delicious, this one is worth a try.
— CHICKEN SPINACH ARTICHOKE WRAP-A-RITO:
This was Jackie’s favorite. It is a large burrito, stuffed with artichokes, chicken, spinach, apple slaw, mozzarella cheese, feta cheese and house garlic sauce on top. Jackie suggests ordering it with extra house garlic sauce. She could drink that stuff !
— PORTABELLA CHICKEN QUESADILLA:
This was the Big Ragu’s favorite of the menu. A Warm quesadilla with lots of flavor with chicken and portabella mushrooms, tomatoes, apple slaw, mozzarella cheese and topped with the incredible house garlic sauce. This was a perfect balance of healthy and filling.
— TERIYAKI CHICKEN FLAKY BAKE:
A delicious take on chicken. The teriyaki sauce was subtle and the chicken was cooked perfectly. All of it on a flaky tortilla and served with chips and salsa. Drizzled with Garlic sauce, it is a crisp flaking mountain of happiness.
Portabella Chicken Quesadilla
—CAJUN CHICKEN WRAP-A-RITO:
Take a chicken burrito and add green and red bell peppers. The result is the beginning of greatness. Brown rice, apple slaw, yellow onions and beans are also filled inside with garlic sauce on top. The multiple levels of flavors and spices make a cajun flavored treat. Subtle, and not overpowering, the burrito maintains that healthy, natural taste.
—AVOCADO CHOCOLATE COOKIES:
The most interesting menu item in the eatery. It is a dark, dark cookie made with avocados. Go guilt free and eat one of these bad boys. It is an absolute treat.
—BOTTLES OF HOUSE GARLIC SAUCE TO GO:
Turn your kitchen into a mini-flavors. Not only is the sauce amazing, it is Gluten Free, Dairy Free, no MSG, with No High Fructose Corn Syrup. Try it on Salads, Chips, Pretzels, Meats, Pizzas and veggies!!! The sauce is also sold at Kroger and Dorothy Lane Market Centerville in the salad dressing aisle.
Teriyaki Chicken Flaky Bake
HONORABLE MENTION:
— THE HUMMUS PLATE:
This appetizer is fresh and a display of dipping vegetables that is just perfect. The hummus is freshly ground and delicious. This is a very healthy appetizer option, and none of the flavor is sacrificed.
If you are wondering about the house apple slaw, it contains a mixture of carrots, cabbage, radicchio, cucumber, apples, celery and green beans. It is a garnish found with most of their meals.
That sums it up it for our Food Adventure recap and feel good story of the season. Flavors Eatery in Centerville still asks for your continued support in 2019, but the Dayton faithful have been their guardian angel and saving grace this Christmas.
If you haven’t been there this winter, now you know what to order, so you have a head start on the rest …. see you at the tables, covered in garlic sauce!
For more Food Adventures, follow us on FACEBOOK HERE.
We have a feature article right here each week on Dayton Most Metro. Food Adventures has no rules, and leave no plate unturned. Join Jessie, The Big Ragu and Jackie in our treks for great Miami Valley food.
Cajun Wrap A Rito
Hummus Plate
Garlic Sauce on Chips
Dining Room
Garlic Sauce
Avocado Cookie
Inside Flavors
Chicken Flaky Bake
Cajun Wrap a rito
Dining Area
Lunch is served
Chicken Portabella Quesadilla
Cajun Burrito
The flaky bake – chicken teriyaki
chips, salsa and a burrito
Bills Donuts in Centerville receives National recognition each year
Unless you have been living under a rock, you know that Bill’s Donuts in Centerville has put Dayton on the national donut map. From National Magazine awards, to stars visiting while in town, Bill’s has a reputation.
The locals love it . You can typically find a line out the door on not only weekend mornings, but random times such as 9:30pm on a Wednesday. There is no rhyme or reason, there is only the good thing that they are open 24 hours a day, 7 days a week.
Through the decades of Food Adventures. beyond the dozens and dozens of donuts we have eaten from Saturday mornings, to the Superhero 5k. With all the press that has been written, what else can we say about this place that hasn’t been printed already?
The Legendary Pretzel Donut
Today, Food Adventures RANKS the best Bill’s donuts, individually, the baker’s dozen, one through thirteen, like only we would. After decades of research, we present the “Delicious Dozen.”
***Comment below on your opinion and a chance to win a free dozen donuts from BILL’S !!***
THE DELICIOUS DOZEN (The best donuts at Bill’s Donuts….. in order… the top bakers dozen)
#1 THE PRETZEL DONUT:
The signature donut, the pinnacle of yeast donuts. Always plentiful and one of the few donuts that is equally as good with a glass of milk as it is with coffee. HUGE TIP – when you get one of these, pop it in the microwave 15 seconds when you get home and taste the fresh difference.
Longhjohn with Peanut Butter Creme and Chocolate Icing
#2 THE PEANUT BUTTER FILLED LONGJOHN:
The traditional chocolate covered longjohn with a peanut butter cream filling. OMG is that good. Bill’s signature donut, and the peanut butter addictiveness.
#3 THE PERSIAN WITH NUTS:
It might sound like a handsome stranger, but this donut is a lesson balance. It is a delicious donut, but it is IMPOSSIBLE to eat without spilling a piece of nut. Impossible we well you. The inside is a cinnamon delight, and the frosting is a caramel butterscotch, with chopped peanuts topping this confection of perfection
#4 THE CUSTARD FILLED LONGJOHN WITH CHOCOLATE ICING:
The Oversized Persian With Nuts has a Cinnamon lining – it is impossible not to spill a nut
An American staple, done better nowhere else. The grill marks on the bottom, The icing that sometimes melts unforseen or sometimes stays rock solid. When it all comes together in a big bite and the custard squirts out, well, then you have liftoff.
#5 THE DEVILSFOOD DONUT:
The absolute perfect, #1 donut of all time to have with milk. Again, use the trick of zapping this donut 15 seconds in the microwave.. Get the biggest glass of milk you can find. Find a quiet area and indulge. Crossed eyes and moans are normal here.
#6 THE BACON MAPLE DONUT:
A new experiment and limited time donut. It is a Longjohn with maple icing, and bacon crumbles on top. inside is a butterscotch creme filling. It is new, and it is a hit. Ask when they will be making them next, so you can give them a try.
The fairly new Bacon Maple Donut – harder to find than sasquatch
#7 THE GLAZED TWIST DONUT:
The most underrated donut in the case. A long, buttery twisted yeast donut with a hint of vanilla and cinnamon. It is a good bang for your buck too. It has that signature yeast taste from Bill’s, and is filling. Perfect with coffee.
#8 THE JELLY DONUT WITH WHITE ICING:
In the 80’s movie Strange Brew, Rick Moranis bribes a brewery worker with a jelly donut .. “Here .. it’s a jelly…” If that was a Bill’s Donut, he could have bribed the Canadian Government.
#9 THE ROUND VANILLA CREME FILLED with CHOCOLATE ICING:
Round Creme Filled with Chocolate Icing
It is a round donut with chocolate icing on top. the difference is in the filling is a white cream, like whipped cream. Again, the signature yeast donut that only us recognizable at Bill’s Donuts.
#10 THE BLUEBERRY CAKE DONUT:
A cake donut that is mixed with blueberries making a pleasingly purple donut. The donut is glazed and sometimes will have a chocolate or strawberry tint. This donut and a glass of milk is a ticket to heaven. Also great with a hot chocolate !
#11 THE POWDERED with CHOCOLATE CREME:
The messiest donut by far, but delicious as well. Get the chocolate creme filled for a trip back in time to your childhood. Passport not included. Neither is a bib or napkin and you will look like you lost a fight with a bag of flour if you eat it correctly.
The Big Ragu getting powdered at Bill’s
#12 THE DUNKING STICK:
The oddest donut in the case. this old fashioned throwback is dedicated to the coffee lovers. Made specifically for dunking, this glazed donut is a yeast donut but has a cake feel. This long stick is an old favorite, but a new discovery for us in the pat couple of years.
# 13 THE SUGAR COATED JELLY DONUT:
A jelly donut rolled in sugar. The jelly is delicious and is the subtle feature here. Each bite has a slight crunch and the sweetness is perfect. A bit messy? Yes, But worth every napkin.
Honorable mention:
The Red Velvet Cake Donuts – a nice twist on a favorite cake recipe.
The Chocolate Brownies with Chocolate icing – Get a glass of milk for this rich treat that will put you into chocolate overload.
**** Which ones are your favorites? Do you agree ? Do you disagree?
Comment below and you will be entered to win 1 dozen Bills donuts !!!****
A Dunking Stick
HERE’S THE SKINNY ON BILLS DONUTS:
— Opened in 1960, it is now owned by a brother and sister team, Lisa and Jim. The store was handed down by their father Bill Elam, who passed away in 2010.
— A pillar in the community, they have supported countless sports teams, and local causes.
— Over the years. Bill’s has won multiple national awards and recognitions as one of the top donut shops in the USA.
—They not only make great donuts- they are very community involved and philanthropic. Right now they are collecting donations for Mexico Beach, Florida! You can help by donating: toothpaste, toothbrushes, soap, deodorant, personal hygiene products, new underwear/socks, cleaning supplies, work gloves, shovel/rakes, batteries, flashlights, bug spray, trash bags, backpacks/bookbags and first aid supplies. A truck will be leaving on Oct. 22nd to deliver these items to those in need. Donations can be dropped off at the shop at any time.
For more local FOOD ADVENTURES – Like us on FACEBOOK BY CLICKING HERE
Browse below for more Bills Donut fun….
Powdered Donut
Red Velvet Cake Donuts
Bag o ‘ joy
Sugar Jelly
Vanilla Iced Jelly
Long John with Custard
Custard Long John with choolate icing
Chocolate Iceing – longjohn with custard
Persian with nuts
Pretzel donut
Glazed Twist Donuts
Dunking Stick
Bacon Maple Glazed
Round creme filled
Devilsfood
Peanut Butter stuffed
Pull apart goodness
Try a glazed twist
Pizza Party for SISCA Aug 15th
Boy, have we got a Food Adventure for you this Wednesday! Pizza and Beer!
Wednesday August 15th SICSA – Pet Adoption Center teams up with Heavier Than Air Brewing Company for a fundraiser, featuring some pizzas off of local menus!
With all of the breweries in town, it is hard to keep a handle on this booming industry. One of the new kids on the block deserves some love and an honorable mention.
“Heavier Than Air Brewing” in Centerville has been recognized with some awards at the Ohio Craft Brewers Cup. Heavier Than Air‘s European Pale Ale ESB and their Stout McCook both were gold winners.
HERE’S THE SKINNY ON THE SUMMER PIZZA PARTY FOR SICSA:
WHEN: WEDNESDAY AUGUST 15th from 5:30PM to 8pm
Submarine House Philly Cheesesteak Pizza
WHERE: HEAVIER THAN AIR BREWING COMPANY, 497 MIAMISBURG- CENTERVILLE RD, CENTERVILLE, OH 45459
COST: $5 each to attend the PIZZA PARTY all of which is donated to SICSA.
CASH BAR – $1 will be donated to SICSA for every pint of beer sold.
Beer and pizza sounds great.. so whatcha gonna eat ????
MUST EATS:
Pizza from the following restaurants:
— BARGO’S PIZZA
Thin crust, delicious pizza that is always great with beer!
— CENTERVILLE PIZZA and BBQ’s PIZZA
Hand tossed, nationally award-winning pizzas. They will surely have a unique pie on hand.
— DOUBLEDAY’S MONSTER PIZZA
A cult following has quietly kept this place making hand tossed specialty pies with lots of inventive toppings for decades.
— KING’S NY PIZZA:
Formerly “Johnny’s Slice of NY,” This pizza is authentic New York City Style Pizza. Big Slices, big flavor.
— MACKS TAVERN’S PIZZA
Thin crust pizza cut into tiny squares, this is the only pizzeria that uses diced pepperoni like the serve in school pizza.
— POUR HAUS’ PIZZA
Thin crust pizza, the sauce is delicious too. Look for them to turn some heads with their pizza pies.
Mack’s Pepperoni pizza
— SUBMARINE HOUSE PIZZA
Thin and crispy pizza, we are hoping they feature one of their Philly cheese steak pizzas. Great stuff here !
You gotta wash it down ….
MUST DRINKS:
— “EARN YOUR WINGS GOLDEN ALE” with BLACK CURRANT:
This is the best beer we have ever had here, hands down. It is a light beer with a hint of blackberries.
— “EARN YOUR WINGS GOLDEN ALE”
This is their lightest beer and it is delicious. Easy drinking and promises to please the “non craft beer crowd.”
Heavier Than Air Brewing on 725
— “MCCOOK BOUND STOUT”
Not our style, but it won an award at the Ohio Craft Brewers Cup. So if you like dark, dark beer… go for this one !
Heavier Than Air Brewing Co. will donate $1 for every pint sold to SICSA, and again, entry to the pizza party is $5 per person. All pizza entry funds will be donated to SICSA, which is set to break ground on a new $5 million facility in Washington Township this fall! There will also be a chance to win a Heavier Than Air Brewing Co. growler!
Food Adventures is a local food blog run by 3 local foodies with a passion for the food that Dayton has to offer. From wholesome nutrition, to fine dining, dives and home kitchen creations, we leave no plate unturned and throw rules out the window. We are honored to have a feature article each and every week right on Dayton Most Metro!
Support this fine charity
Drink up for SICSA !
Pour Haus Taco PIzza
Kings NY Pizza
Doubledays Monster Pizza !
Bargos Pizza
Can you eat 2 of these?
Each year, the Submarine House hosts the “Super Duper Cheesesteak Challenge” in which a person must devour a 16inch long Triple cheesesteak sub with “the works” toppings in 16 minutes or less. The 2018 proceeds go to the Pink Ribbon Girls.
Again this year the Food Adventure Crew hosts a charity event qualifier to help add donations to the Pink Ribbon girls. This year the site is the Centerville Store on Sunday May 20th, 3pm.
We are looking for 10 WOMEN or MEN to take the Super Duper Cheesesteak Challenge and see if you can beat the sandwich! This is all about charity so each “EATER” or contestant is asked to make a minimum $20 donation to be considered for the event.
Also, if you eat the sandwich fast enough, you may qualify in the top 10 of the Centerville store times and be vaulted into the store championship in a few weeks. BRING YOUR FAMILY – A percentage of all food and drink that night will go to Pink Ribbon girls. Join the fun….
HERE IS THE SKINNY ON THE EVENT:
— WHEN: SUNDAY, MAY 20th, 3pm
— WHERE: SUBMARINE HOUSE CENTERVILLE – in the Normandy Square Shopping Center at 503 Miamisburg Centerville Rd, Washington Township, OH 45459
—WHY?
#1 It is HILARIOUS to come out and watch this event, and it is not only a blast, but it can be eye opening as well
#2 Come participate or just watch and eat and drink. The great menu at Submarine House goes from Pizzas to Subs and more. And remember a portion of your bill goes to CHARITY ! We will also be taking donations that night.
#3 Bring your friends for a fun time. We are hoping to pack them in and raise $$ for PINK RIBBON GIRLS..
SPREAD THE WORD !
WANT TO PARTICIPATE AS AN EATER IN THE QUALIFIER????
Make your donation to the Food Adventures Crew Challenge, which will be donated to the Pink Ribbon Girls!
You can also donate even if you don’t want to be a part of the challenge!
Can you handle 16 inches of Heaven ?
JUST WANT TO WATCH AND SUPPORT THE CAUSE?
Show up at the Centerville Store and cheer on your favorite participant… 3pm , Sunday May 20th . A portion of all monies spent from 3pm – 5pm will be donated to THE PINK RIBBON GIRLS of DAYTON ! They support local women fighting breast cancer.
Get all your foodie scoop on the Dayton area by following The Food Adventures Crew on Facebook.
THE SUPER DUPER CHEESESTEAK ! 16 inches of heaven !
Welcome to Theo’s Lounge!
As the world keeps moving along, technology moves right with it. In the 1880’s, the first vending machines were released into the world. They were used to sell a wide variety of items, like postcards, candy, notepaper, drinks, and other small items. One of those items that were sold were cigarettes. As more and more were learned about cigarettes, the less and less you saw cigarette vending machines. They started to go the way of the phone booth and the metal-tipped dart board. All of them are items that started to disappear as the social need for them left as well. The ubiquity of cell phones turned phone booths into WiFi stations, and metal-tipped dart boards are dangerous! Cigarette vending machines disappeared as smoking also became more dangerous. You can still find one of these magical machines in very special places. Theo’s Lounge is one of those places.
Theo’s Lounge (7890 Paragon Rd., Dayton, OH 45459, (937) 813-8580) is not a place you would find if you were not looking for it. The only thing that indicates it exists as you drive down Paragon Road to 725 is a sign above the door. It sits in the shadows of the Paragon Club, and it thrives there. The minute you walk in you can tell it is a comfortable space, from the complete lack of windows to the music quietly playing the background. It is not an incredibly well-lit space or an incredibly large space, but that is part of the intimacy. That may also be why there is a wall of mirrors on the right, to make it look larger. They have a small patio out back as well, which is nice to enjoy on a summer night. Walking into the space, it is nothing but comfortable. Like slipping into an old sweater.
Does it get more comfortable than this?
The televisions and conversation provide the entertainment here; there is not room for much else. Certainly not pool tables. In fact, on the lone sign out front states that conversation is one-half of what Theo’s offers. The other half is cocktails, which come with enough variety to satisfy any palate. Is there a menu you can peruse? No, there is not. Every bartender has their own specials, along with a few of the classics that they make. There are so many regulars that the staff “knows three-quarters of the time what they want.” And the cocktails we enjoyed had a healthy pour. The same holds true for the beer selection. The most exotic you can expect is a Sam Adams Boston Lager or a Guinness. The craft movements do not hold much sway here. The food selection is just as simple. The offer fresh-made, self-serve popcorn in the corner, but also offer chips and pretzels for a modest fee. They have pizza if you are looking for something a little more substantial, and tasty snack known as Hanky Panks. They are a combination of rye bread, spicy sausage, and cheese. According to the bartender at the time, they are a “hillbilly thing.” We took her word for it.
Let’s go back to the bar’s atmosphere. The comforting feel comes from many of the little details. Though dark, we could tell they really spent time taking care of the space. It was clean in there. The lack of outside light makes it easy to lose track of time. The dark wood, mirrored wall, and lowered shelves over the bar made it feel like we were walking into the
They have a patio as well!
1970’s. And there could be a reason for that; Theo’s has been at this location, in various forms, since roughly that time frame. There is no opening a new dive bar; it has to be groomed into one after years of love and use. Like that old, comfortable sweater, it only gets that way through constant use. All the conversation was relaxed and casual, and they were set up for some big groups of regulars to come in. They take care of the people that come to their bar.
With the approach of summer, Theo’s is working on adding some events. There is a dart league being created, as well as a Ladies’ Night. The Kentucky Derby is a fancy affair there, with ladies coming in their finest hats and everyone enjoying some food and drink. They have their regulars, including the employees at many local restaurants. You know that if industry workers are going there, the place is low key and the drinks are good. Theo’s not only added events for the regulars, they added spirits. When I asked about a lone bottle of saki sitting on the shelf, the bartender told me there was a regular that requested it. So now they have it. It may be one of the few dive bars we have gone to that has saki!
We are used to things that move at breakneck speed. It is great to know that there are no-frills, no drama places like Theo’s Lounge where the world slows down while we are there, and there are plenty of friendly faces to spend that time with.
Theo’s Lounge is located at 7890 Paragon Rd., Dayton, OH 45459. You can contact them through their Facebook page or at (937) 813-8580. They are open Monday through Saturday, 3 PM to 2:30 AM and Sunday from 3 PM to 1:00 AM.
The “Meals from Scratch” Team with Matt Hayden (right)
Chef Matt Hayden has been a foodie all of his life. He is the guy who binge orders delivery late at night, or whips up recipes for his family and friends at a moment’s notice. He has the kick-ass chicken recipe you love or the BBQ that melts in your mouth. He is also quite the giver to the community. He is always dedicating time and resources to one cause or another.
For the last 25 years Matt has been a fixture in the Dayton food community. First with his original ownership of the Pour Haus, with their pizza following and BBQ sauces. He also had a venture in Miamisburg called the Chimney Inn.
Those experiences lead him to open Scratch Food in Centerville off of Paragon Rd in 2010.
There is one more experience that affected him.
Laying out hundreds of meals for the day
Chef Hayden unbuttoned his shirt to expose a heart operation scar. This health scare turned his life around, and tuned him into the healing power of foods. Now, his business is growing but the most touching aspect, is how they are affecting the lives of Miami Valley residents. They are literally saving lives with their food.
HERE IS THE SKINNY ON SCRATCH FOOD:
—SCRATCH FOOD consists of 2 aspects
Chef Marshall Bartley shows an incredible Chicken Dinner
1)SCRATCH EVENT CATERING:
An upscale catering business that has been hosting large and special events for over a decade. All the food is made by chefs and they are used to catering for top area companies. They cater events like weddings with 150-300 or more, up to 3200 people event. They are involved heavily with Masquerage and of course the upcoming April 22nd Dayton Metro Library opening gala. Great opportunities for a Food Adventure.
2)MEALS FROM SCRATCH:
A carry out or delivery service of frozen, pre-prepared, nutrient dense meals. This service is for the convenience of busy schedule customers, or assisted living customers. It makes life easier for them. It also helps those who are sick and dealing with disease management like Diabetes, Heart Disease and Cancer. Are you just looking for convenient meals to fit your healthy lifestyle? They offer those as well. All dishes are made carefully and prepared by chefs to strict specifications, with the freshest ingredients.
—Scratch Foods employs some of the most talented local chefs. Chef Marshall
Frozen, prepared meals by chefs, for convenience, health or fighting disease
Bartley, a lifelong friend of Matt’s is just one of the experienced crew working hard to get results for health and taste. Another star is Kristen LeMaster, the event coordinator and Project Manager for the business. The other chefs on the team round out this talented crew.
—Scratch Food is always giving back to the community. Be it the Suzy Pender Memorial Fund, The Pink Ribbon Girls, or his latest, the April 22nd kickoff of the new library downtown. For decades he has helped countless local causes. Sisca, Boonshoft Museum, Antioch and the Bull Diabetes Center on Schantz Ave. and a couple more charities. Food Adventures loves their stuff.
—Besides battling heart disease, Matt has another motivation. Matt lost his mother at a young age, and she has been a source of inspiration to helping people battling illnesses. By working with Miami Valley Hospital, their often quoted mantra is “Let Food be Thy Medicine.”
Chicken Cakes with Sweet Potato Succotash
—Want some Meals from Scratch? Within 12 hours of placing your online order at this website, you will be contacted by email. They will set up a day and time, convenient for you, to pick up your meals from our Centerville location, behind the Paragon Supper Club at 767 Miamisburg-Centerville Road. Your meals can be picked up 7 days a week from 10am thru 7pm. Sometimes your meals can be picked up “on the fly” within an hour of placing your order. But typically, pickup time is agreed upon with Scratch to make sure that your order is properly handled.
—Between the Pink Ribbon Girls, Miami Valley Hospital and pickup orders, Scratch prepares over 1,000 meals each week. Are you in need of help because of a family member with cancer? GET INFORMATION HERE.
Garlic Chicken from Scratch Catering
—Are you in need of carryout or delivery meals? Catering needs? Nutritional Meals? Call 937-567-7850 or fill out this online form. This Food Adventure could change your life.
So what are the best eats from Scratch Foods? Catering wise and frozen meals wise …? Here are our patented MUST EATS..
MUST EATS FROM SCRATCH CATERING:
Ribs – smoked all day
—DEEP FRIED GARLIC CHICKEN at THE GARLIC FESTIVAL:
Unforgettable flavor in a deep fried chicken strip. Cheesy garlic goodness is what awaits you, with a sinful butter dip.
—BBQ BABY BACK RIBS:
Fall off the bone. with incredible homemade BBQ sauce. A taste you wont soon forget.
—SMOKED CHICKEN:
Quarters of chicken, that come out so juicy it is like it is baked. Again the BBQ sauce for dipping is a must.
—SMOKED PULLED PORK:
Matt used to travel the country to learn how to smoke meats. The results of his studies are a near perfect pulled pork.
Smoked Chicken
We have tried a dozen of these frozen meals over the past month and have some favorites. Here are our “MUST EATS”
MUST EATS FROM MEALS FROM SCRATCH:
—HOMESTYLE MEAT LASAGNA WITH FRESH GREEN BEANS:
You wont believe the food was made and frozen a couple of weeks ago, it tastes like freshly made. Each forkful of lasagna and sauce is a taste of comfort food.
Meat Lasagna and Green Beans
—CHICKEN CABBAGE ROLLS:A unique, healthy take on an old comfort food. But guess what, it works. Try this for the surprise of your night.
-CHICKEN PARMESAN WITH CAVATAPPI PASTA and FRESH GREEN BEANS:
Just enough sauce with the chicken and pasta, make this a delightful dish.. Again the freshness is amazing and we can’t believe it was not just made.
-CHICKEN CURRY with CAULIFLOWER, SWEET POTATOES and PEAS:
Indian dish, with fresh veggies. It is unique and flavorful, and the spiced chicken is the best part.
-ORANGE CHICKEN WITH FRESH BROCCOLI and RICE BLEND:
Probably Big Ragu’s Favorite Dish. Worth a treat sometimes.
Chicken Cabbage Roll
-SOUTHWESTERN CHICKEN WITH COLORADO SAUCE, BLACK BEAN MASHUP and RICE BLEND:
The sauce on the chicken and the bean mashup steal the show. A great tasting dish that doesn’t taste healthy, but it is. Try this high nutrient dense plate to curb your appetite.
-ASIAN CHICKEN BLEND with BROCCOLI, SESAME SLAW and RICE BLEND:
Great tasting slaw on top of chicken with that Asian taste. The veggies and rice go perfect with it. They nailed the flavor on this one.
-OLD WORLD CHICKEN CAKES WITH SWEET POTATO SUCCOTASH:
Beef and Vegetables
So delicious and inventive, it is amazing how healthy the dish is. One of those plates you cant get enough of, forkful after forkful.
So there you have it… our MUST EATS …
Often imitated, never duplicated, you can find Food Adventures on Facebook here. No rules, just fun !
Browse the photos below from our numerous meals with Scratch Food.
The Chefs stand behind their meals…
MEALS FROM SCRATCH MENU
Chicken with Colorado sauce and black beans
Chicken dishes that are heart healthy
Preparing hundreds of meals
Beef Brisket Catering sample
Simple chicken and broccoli with rice
Lasagna
Orange Chicken
Packaged up
Promo code for discounts !!
MealsFromScratchFood.com
Orange Chicken dish
Chicken Parm
Another healthy dish : Asian Chicken
The sesame slaw is good
Curry chicken dish
Chef Hayden Shocks the Crowd, wins Qualifier !
Fat Tuesday got even fatter this past week at Submarine House in Centerville. The newly opened restaurant at 503 Miamisburg-Centerville Rd. was packed. Fifteen competitors were ready to take on the Super Duper Cheesesteak Challenge and their friends and family were there cheering them on. Standing room only was the atmosphere as Dayton’s favorite foodies, The Food Adventure Crew called the place to order.
Hungry Jax was the Emcee and official timekeeper was Kris Mick, past champion and cheesesteak eating legend. We were here to see if any of these big mouths could qualify for the store’s top 10 times.
What happened next was simply epic…….
— LOCAL CHEF MATT “PORK CHOP”
The 16 inch Super Duper Cheesesteak
HAYDEN STUNS THE CROWD WITH WINNING TIME of 4 minutes 41 seconds. Rumors swirled after the event that the chef and owner of Scratch Food had been training for weeks with an unorthodox diet of ruffage, cabbage and even cauliflower to stretch his stomach. We cannot confirm this, but his time was amazing. We did notice his foot stomping and bouncing method while eating. That may have been a strategy to let the food settle, or it could have been excitement. We will never know.
Kayla Bradstreet put her hair up, and put the men to shame !
We do know it was a legendary cheesesteak challenge moment and surprising highlight of the night. When Chef Hayden raised his hands and yelled “done,” he then stuck out his tongue. The crowd gave him a big pop of applause, hoots and hollers.
— DAYTON AREA SOCIALITE KAYLA BRADSTREET, REPRESENTING THE WOMEN, BEATS THE CHALLENGE and shows the men the some girl power ! Calling herself “man hands” she manhandled the sub sandwich into submission with a time of 14 minutes 20 seconds. The crowd went bonkers as she tilted her head back and sprinkled the last bits of lettuce into her mouth. She raised her hands and showed her empty mouth in triumph to the roar of women throughout the restaurant. There were cell phone flashes and people recording videos everywhere. It was
Chris Goode (left) finished in 5 minutes and Gary “The Growler” Leasure finished in 15 minutes.
Female Food Adventure for the ages.
— CHRIS GOODE, LAST MINUTE SUBSTITUTE FOR THE CHROME DIVAS, and the thinnest contestant, destroys his Super Duper Cheesesteak in 5 minutes flat for the 2nd best time. Lesson learned, don’t ever count the little guy out. Especially if he has a mohawk! Chris tore into that sandwich and rode off into the sunset on his Harley! Thank you to the Chrome Diva’s for your support and your great representative !
The contestants grow restless – 15 people took the challenge
Bryan Suddith Seducing the Camera
—At the end of the night, the thermometer donation tally was at $686 plus approximately $180 more would be donated from $1,800 of food and drink sales in 2 hours. Not too bad, about $886 bucks for the night. We could have never done it without the participation of the contestants and the support of their friends and families. Thank you to those who came out to watch, eat and drink and who also donated money on the side. We could not have succeeded without the incredible ownership of Submarine House and their staff. Their generosity and local support of causes is an example for all. Thank you to Dayton Dining, Dayton Most Metro, Dayton Chrome Divas, and
The Pink Ribbon Girls for the promotion and support.
This was a one night only fun get together for charity, but it was fun to see who could qualify for the event. The top 10 times go on to compete for the store championship in mid-April and each store’s champion will be named. Then each champ moves on to the April 22nd, 1pm event, the finals at the Huber Heights new Submarine House Bar and Grill. Come watch with us !
Triple the Meat, Triple the Cheese and the Works Toppings
**HERE ARE THE FULL RESULTS from the SUBMARINE HOUSE’S
2nd ANNUAL FOOD ADVENTURE SUPER DUPER CHEESESTEAK QUALIFIER**
—MATT “PORK CHOP” HAYDEN – 4 minutes, 41 seconds:
He put on a clinic.
—CHRIS GOODE – CHROME DIVAS REPRESENTATIVE – 5 minutes even:
Little guy, big appetite !
— JEREMY “SWEETNESS” SWIHART – 5 minutes, 24 seconds.
Easily the most cool, calm and collected contestant of the night. He was an eating machine.
Mark “the Beard” DaGrossa taking the cheesesteak to task
— TACO “CHEESESTEAK” PHILLY – 8 minutes, 42 seconds.
The big guy tore through the sandwich like child’s play, joking the whole way through.
— JOE “THE MINISTER OF MEAT” AMSTUTZ – 8 minutes 49 seconds
An impressive display of chomping skills. A terrific time for the big sandwich.
— BRYAN “BABY BLUES” SUDDITH: 10 minutes and 20 seconds.
Dayton’s top story slammer and ferocious foodie, improved his time over last year by 4 minutes.
Kevin “The Garlic King” Sorice is loving the good food !
— KEVIN “THE GARLIC KING” SORICE – 13 minutes 41 seconds.
The self declared senior division champ had no problem beating the challenge.
— KAYLA “MAN HANDS” BRADSTREET – 14 minutes 20 seconds.
Girl power rules! An unforgettable win.
— NATE “COWBOY” TUCKER – 14 minutes and 22 seconds.
The big guy put a hurtin on the cheesesteak and squeaked in ahead of the deadline.
— GARY ” THE GROWLER” LEASURE – 15 minutes, 1 second.
Steady chewing was the key to his success.
— MARK “THE BEARD” DaGROSSA – Could not finish in 16 minutes.
This real life Santa was steady, he almost did it, but enjoyed the tasty experience.
Chris Kilroy, ready to take the challenge !
— BRIAN “THE BIG APPLE” APPLETON – Could not finish in 16 minutes.
had to go out to the patio for air.
— CHRIS “THE KILLER” KILROY – Could not finish in 16 minutes.
Disappointed, but thought the sandwich was delicious !
— JOHN “HAMBONE” HAMMOND – Could not finish in 16 minutes.
Improved over last year, but fell just short this year. Close… real close !
— STEVE “THE BIG RAGU” MILANO – Could not finish in 16 minutes.
He is contemplating retirement
Emcee for the Night was Jax from Food Adventures !
****ARE YOU UP FOR THE SUPER DUPER CHEESESTEAK CHALLENGE?****
You may still take the challenge at any Submarine House location through April 2nd.
—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs. You have to eat it topped AS IS with “The Works” toppings in less than 16 minutes. The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish. Grilled Mushrooms also come on the sub. Important – NO topping substitutions, you have to eat it as is with all of the ingredients. This is not a baby challenge. So bring your loose pants.
Packed House Watching !! The night raised almost 900 bucks for Pink Ribbon Girls !
—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.
—COST: About $23 up front, which is refundable if you complete the challenge successfully. You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.
John “Hambone” Hammond and the Big Ragu could not finish the Super Duper Cheesesteak
Remember, the top 10 fastest times at each store will see the competitors called back in April for the “store championship semi-finals.” If you win the best time at the store championship, you are off to the finals April 22nd at 1pm at the new Huber Heights Bar & Grill location of Submarine House.
Browse the gallery below from memories of this incredible night for charity.
Still Hungry? “LIKE” FOOD ADVENTURES ON FACEBOOK by clicking here. We are not food critics, we are passionate foodies, living and loving the Dayton food scene and sharing our finds!
The Usual Suspects
This mystery man is known by the name Taco Philly !
Nate “Cowboy” Tucker made a good showing !
Look! Here come the sammiches !!!
“Hangry” guys before the contest…
Known as “16 inches of Heaven”
Guess which plate was Ragu’s at the end and which one was Kayla’s?
Hot Relish didn’t stop Chef Hayden from winning !
Carey, Mack and Torey were rooting on their friends and supporting charity !
Kayla’s Empty Basket – WOMAN POWER !
Could you eat a cheesesteak with triple the meat and cheese, with the works? 16 inches? in 16 minutes?
Pork Chop finding his ZEN
Baby Blues, Minister of Meat, Garlic King and the Beard
All I want for Christmas is a Submarine House Gift Card !
Kayla beat the Big Ragu and a handful of other guys!
The Killer and Hambone
The Big Ragu from Food Adventures
Donate to Pink Ribbon Girls – breast cancer charity
The Big Apple is ready
Hammond gets extra points for downing 4 beers before the contest
Kayla has her Gameface on !
Kilroy killin the sub
Corner table looking for the beef
make your own caption
Congrats Kayla
Kayla shuns the paparazzi
chomps heard round the world
Kayla has a food baby
2017 Super Duper Cheesesteak Food Adventure
Matt Hayden is a Cheesesteak qualifier !
This is just one HALF of the sandwich
Bryan’s got this…
Kelsie is an amazing host !
lett
g
The Super Duper Cheesesteak from Submarine House
The annual “Super Duper Cheesesteak Challenge” has started across the Miami Valley at every Submarine House, proceeds of which this year go to the Pink Ribbon Girls. January 30th was the first day that Dayton area residents could partake in this food challenge for charity.
The Food Adventure Crew has been a part of the event for more than 3 years and we have seen almost $50,000 raised for Dayton’s Children Hospital during that time.
On Fat Tuesday, February 28th, 7pm, Food Adventures with Dayton Most Metro and Dayton Dining will be hosting a “one night only” qualifying event for charity at the new Centerville Submarine House Bar & Grill location at 503 Miamisburg-Centerville Rd., next to Adventure Golf for 16 contestants! Everyone is welcome to come watch and cheer …. but first
The Super Duper Challenge t-shirt
***WHAT IS THE SUPER DUPER CHEESESTEAK CHALLENGE ?????
HERE’S THE SKINNY:
—WHEN: Starting Jan, 30th you may take the challenge at any Submarine House location through April 2nd.
—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK, with “The Works” toppings in less than 16 minutes. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs. The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish. Grilled Mushrooms also come on the sub. Important – NO topping substitutions, you have to eat it as is with all of the ingredients. This is not a baby challenge. So bring your loose pants.
Take the Challenge !
—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.
—COST: About $23 up front, which is refundable if you complete the challenge successfully. You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.
The top 10 fastest times will see the competitors called back in April for the “store championship semi-finals.”
Food Adventures is hosting a special night Fat Tuesday Feb 28th at 7pm
The winner of each store will advance to the FINALS April 22nd, 1pm at the new Huber Heights Bar & Grill Location at 5376 Taylorsville Rd.
*** SPECIAL EVENT ANNOUNCEMENT ***
We are looking for a few hungry men and women !
Cooking up Cheesesteaks
Food Adventures is hosting a one-night only, Qualifying Round for charity event related to the Cheesesteak challenge.
*WHERE: The new Centerville Submarine House Bar & Grill,
503 Miamisburg-Centerville Rd (next to Adventure Golf)
*WHEN: Fat Tuesday Feb. 28th, 7pm
*WHAT: 16 contestants (to match the 16 inches of sub) will have a shotgun start and we will see if anyone qualifies with a top 10 store time.
Food Adventure Cheesesteak Qualifier 2016
*WHY: A portion from all food and drink sold that night will go to the Pink Ribbon Girls charity, so come out and root on your favorite friend or family member.
We do have a few contestants signed up already for this event:
Chef Hayden is ready
1)-MATT “PORKCHOP” HAYDEN:
This local chef owns Scratch catering and has promised to bring his love for food and appetite to the event and measure his munching skills. Can he successfully eat that 16 inch sub in 16 minutes? We welcome this newcomer to the charity event!
Bryan Suddith, cleansing his palate
2)- BRYAN “BABY BLUES” SUDDITH:
This nationally acclaimed Slam Storyteller and lover of good grub, joins the contest once again this year. He qualified last year, and this year is looking to beat his time of 14 minutes, 13 seconds. Can he do it? And can he beat his time from last year? Vegas is setting strong odds that he can!
3)- JOE “THE MINISTER OF MEAT” AMSTUTZ:
A new contestant, not much is known about this participant, but by his nickname, we expect a promising competitor. He is currently in training for the event in an undisclosed location. Can the “minister of meat” handle 16 inches of heaven? Be there and find out!
4)- STEVE “THE BIG RAGU” MILANO:
Big Ragu looks to redeem himself
This Dayton foodie looks to redeem himself after last year’s disappointing failure, where he did not finish the sandwich. Will the Big Ragu beat the Super Duper Cheesesteak on Fat Tuesday?
5)- ONE OF THE CHROME DIVA’s:
Special Participant from the Chrome Divas
One of the women’s charitable motorcycle groups, the Dayton Chrome Divas, will be bringing in a female contestant. Can she show the fellas who is boss? We are super excited to have this special guest as part of the Super Duper Cheesesteak Challenge event.
6)- “THE GARLIC CHAMP” KEVIN SORICE:
The “senior” division champ from last year, impressed the crowd with a time of 9 minutes and
Kevin Sorice “The Garlic Champ”
19 seconds. Can this Italian Stallion show up the young guys this year? The Garlic eating champ of Garlic Fest thinks so ! Be there to see this man vs. bun.
7)- JOHN “HAMBONE” HAMMOND:
John is back and looking to beat the challenge 
this year. Last year he could not quite finish the sub, but this year he is as determined as ever. Come root for John, this guy never quits! Can Hambone hammer this challenge? Watch him as he tries to knock out the 16inch Super Duper Cheesesteak and put his reputation where is mouth is !
That leaves spots for 9 more contestants! If you want to participate, email us at [email protected]
Again, this qualifier will be held at the new Centerville Submarine House at 503 Miamisburg-Centerville Rd.
Chef and Jax are guest Judges from Food Adventures
Guest Judges will be Hungry Jax and Chef House from the Food Adventures blog. They will have stopwatches ready and waiting. They will be making sure every morsel of food is swallowed for the official times. Don’t miss this fun event, we are expecting a good crowd. Bring your friends, family and co-workers to cheer on your favorite. There promises to be a lot of hooting, hollaring, and eating ! Don’t forget, Submarine House has a great beer selection at the Centerville location.
Get Cheesey with the Super Duper Cheesesteak Challenge going on now !
Remember, this is all for a great cause, so 16 inches of heaven are waiting for you ……….. See you at the Submarine House !
***UPDATE: A Special Appearance from former champ KRIS MICK.. he will be scouting out the competition and may put on an exhibition to show the crowd what a record breaker looks like… You may know Kris, who is a yearly fixture in the Finals competition. This college footballer from
Kris Mick ,former Champ, will be in attendance
Troy, Ohio has a cult following and is also known for his popular Submarine House commercials.
Still hungry? Tackle more Dayton foodstuffs with Food Adventures on Facebook – LIKE us HERE.
We are not food critics. We are original Dayton foodies who love to eat! This is our passion, not our job, and we leave no plate unturned!
Check out our photos below, from past Super Duper Cheesesteak Challenge events at Dayton’s original Submarine House…
2016 champ of the whole thing – Andrew Oakes
Its you and 16 inches of super duper cheesesteak heaven
Food adventure qualifier
Chef House was a guest judge at the Vandalia Cheesesteak event last year
Dig in
Jax and her time keeper helpers
Cheesesteak- you have to eat this in 16 minutes and it is free
The finals 2016
Im done !
A previous contest
Ragu with Andrew Oakes again 2013 and 2016 champ
The Super Duper Cheesesteak – a Dayton legend
Last Year’s Food Adventure contestants 2016
