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Chef Anthony Head

Spicy Food Makes for A Hell Night Dinner

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What do you get when you pair a powerhouse event host, a celebrity chef, and a state of the art culinary venue over Halloween weekend?  HELL NIGHT.  The setting of Fairborn, Ohio was chosen for its history of celebrating Halloween in a big way. Spark Fairborn is a newly built, lavish co-working space and kitchen incubator nestled in the heart of Main Street.

 

This is more than a food event.  This will be a food experience.  If you like spicy food, celebrity Chef Anthony Head, also known as “The People’s Chef” is about to make your nightmares come true.   Based off of Dante’s Inferno, the menu will consist of nine “Levels of Hell”, tapas which will leave you in tears from pleasure and pain. The event will also feature dance music, lights, ghoulish entertainment, and contests throughout the evening.

“We didn’t want to just have a food event”, said Charlynda Scales, co-owner of OH Taste Marketing, which helps grow local food businesses as well as hosts themed food experiences like Hell Night. “Matt Dunn (co-owner) and I want to host events people won’t stop talking about for months on end. It’s about pairing the best chefs in the area with local food products and experts in marketing.”

 

Hell Night will also be a chance to crown a winner of the Hot as Hell Spicy Food eating contest. Anyone can join (age 21+), but only the first ten entries online will be accepted. Safety waivers will need to be signed the day of the contest. An award (to be determined) will also be given for Best Costume if patrons choose to participate.

Tickets are $45 per person or $65 for VIP tickets that include one free drink ticket and a swag bag as your momento of the hellish night of gluttony.

Tickets or entry into the Spicy food eating contest can be reserved online.

Ponitz Pave the Path Benefit Dinner

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Chef Head instructs Ponitz culinary students.

 

The Ponitz Culinary Program, at David H Ponitz Career Technology Center, Dayton & Table 33 are pleased to present PAVE THE PATH Benefit Dinner, a culinary journey through England, France & Italy this Saturday evening, Jan 27th. There will be two seatings, 6pm and 8pm for this dinner.

The special night will include a 4-course dinner that guides you through the enchanting cuisines of the four locales these culinary students will travel this summer. Live entertainment and an optional wine pairing menu will be a part of the evening. Here’s what’s on the menu:

 

Appetizer 

Inspired by London, England

Crisps Trio – Table 33’s own house made duck fat, Potato Crisps. Lightly seasoned and served with a trio of dips: Baked Pimento Cheese Dip (Table 33 staple), English Curry Dip accented with apples and Riesling soaked golden raisins (vegan), Tomato Bacon Jam with Malt Vinegar

Soup/Salad

Inspired by Paris, France

Choose One

  • Parisian Blues Salad – a bed of winter greens, pear, caramelized pecans, and a brilliant maple dressing all brought together to spotlight a true Parisan Blue Cheese. Served with toast points.
  • Deconstructed French Onion Soup – rich veggie broth using a red wine and mushrooms to give a great flavor (vegan) Raclette Style Cheese Fondue, with toast points for the ultimate experience.

Entrée

Inspired by Florence, Northern Italy 

Choose One

  • Barolo Braised Beef –Keener Farm’s local, sustainable, 100% grass fed beef, slowly braised in Barolo wine with carrots, celery, mushrooms, and a beautiful array of herbs and spices
  • Baccala alla Fiorentina – salted cod, seared and topped with a Fiorentina sauce of fresh tomato, red onion, olive oil, fresh rosemary and sprinkled with parmesan
  • Mushroom Ragu All’Inzimino – mushroom ragu made with white wine, slow simmered vegetable broth, inzimino a lovely mix of northern beans, chick peas, spinach, greens, fresh herbs and rich tomato puree (vegan)

 

Accompaniments

  • Polenta  – rich with olive oil drizzle, finished off with heavy cream, parmesan, and fresh parsley
  • Broccolini  – roasted and tossed in olive oil with fresh garlic, lemon zest and pepper (vegan)

Desserts 

Inspired by Rome, Southern Italy

A trio of sweet bites

  • Italian Cream Cake – Traditional Italian cream cake with pecans (Table 33 Staple)
  • Olive Oil Cake  – Cake made with the finest olive oil and fresh orange zest, rolled in a chocolate espresso glaze, glistened with olive oil and a charred candied orange
  • Panna Cotta  – hand crafted with coconut milk, smothered with a fresh berry coulis, garnished with fresh lemon peel (vegan)

***All Menu Items are Gluten Free***

Tickets can be purchased online for $60 for this dinner at Table 33.  Proceeds from the event will help send these Ponitz Culinary  students on a life-changing adventure to Europe that includes educational stops in London, Paris, Florence and Rome! Chef Steph and Chef Head, the co-instructors of the Ponitz Hospitality Management and Culinary Program, have been working with these students both in classroom and off-site, supporting numerous charity events, where they show up as extra hands to support local chefs in their catering gigs.  These opportunities provide real life experience that let these students get a realistic view of the business they will be joining upon graduation.

To learn more about the trip, visit https://www.eftours.com/tour-website/1950205UK

 

Introducing (DE-FI)ance Fashion Week

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Image by Lamar Pacley of Shutter Eye Photo

Image by Lamar Pacley of Shutter Eye Photo

Mark your calendars for May 6-10, 2014, as the Dayton Emerging Fashion Incubator (DE-FI) LLC is set to make its mark on the Fashion Industry!!  The mission of (DE-FI)ance Fashion Week is to raise money to help support area and independent fashion designers and fashion professionals launch and/or grow their brands.  Funds made from (DE-FI)ance Fashion Week will go to establish and support the Art of (DE-FI)ance Fashion Fund.  The Art of (DE-FI)ance Fashion Fund will be used to help designers purchase materials such as fabrics to produce their lines, pay entrance fees into influential Fashion Weeks such as Midwest Fashion Week where they will be in front of buyers, as well as helping to pay for some travel expenses!!

After working one on one with area designers over the past year (DE-FI) has discovered that in order to fulfill its ultimate mission of serving as a launching pad for area designers and models into the Fashion Industry as well as giving the local retail community a boost, these services are needed.  According to Springfield based designer Misti Leigh the fabrics alone to produce one line for a fashion event can cost at least $1,200.  That doesn’t even include the fees for entry into a Fashion Event which can range anywhere from $250-$6,000 and given the fact that most fashion weeks or events will not even consider allowing you to show pieces that have already been seen, being a Fashion Designers can cost tens of thousands of dollars a year.  Needless to say there are very little kickbacks for even participating in these events outside of gaining a few fans most fashion related events don’t even allow for the designers to sale their products at the event.

So, how will (DE-FI)ance Fashion Week be different?  Well, for starters there will be NO entry fee for designers to participate in (DE-FI)ance Fashion Week!  In return we are asking participating designers to volunteer their time at least once in 2014 teaching participants of the My Beauty is Priceless and Sons of Solomon Youth Empowerment Seminars the art of sewing and design.  The participants of both seminars will then take what they have learned from the designers and produce their own fashion show in December 2014, featuring their own designs, with an issue of (DE-FI)ance Magazine dedicated to their work.

Fashion In the Mystic Garden. Image by Reginald Worthen, Designer: iii Design by Misti Leigh, Model: Aube

Fashion In the Mystic Garden. Image by Reginald Worthen, Designer: iii Design by Misti Leigh, Model: Aube

Another benefit for designers participating in (DE-FI)ance Fashion Week will be just as we did at our Launch Party in July of 2013, designers will have the opportunity to sale their products via vending space the entire week in what is considered a Trunk Show.  Trunk Shows give the designers a chance  to come face to face with the customer, the customer gets to see up close and personal samples of a design much like shopping at the mall, however unlike shopping at the mall, the customer can have the design customized to their exact measurements.  All (DE-FI) ask in return from the designers is that we receive 20% of the sales to cover venue and supply cost.

A third benefit for designers participating in (DE-FI)ance Fashion Week is simple, at (DE-FI) we don’t just do “fashion shows” we give our audience, models, and designers a FASHION EXPERIENCE that they will not soon forget.  We are an outside of the box organization; we hold our events at locations where most people wouldn’t think to have a fashion event or even if the venue has hosted fashion events, we guarantee that it won’t be anything like a (DE-FI) event.  We like to call it the snow flake affect, meaning yeah we’ve all seen snow or a fashion show before but when you look closely at a snow flake you’ll see that each flake or event is never the same, they are each uniquely different!!

So without further ado, here’s a look at what (DE-FI)ance Fashion Week has in store!

Date: Tuesday May 6, 2014

Event: Fashion Mixer and Trunk Show

Location: Dayton Visual Arts Center

Time: 5:30pm -9:30pm

Event Description:  This will be the official kick off for (DE-FI)ance Fashion Week.  The Fashion Mixer and Trunk Show will be a Happy Hour style event held at the DVAC.  Guest will have the opportunity to unwind with a drink and do some therapeutic shopping during the Trunk Show.  This event will also serve as an opportunity to meet and greet with the participating designers, models, sponsors, and the entire team behind the Dayton Emerging Fashion Incubator (DE-FI) LLC.  Proceeds for this event will go to the Art of (DE-FI)ance Fund which benefits local and independent Designers.

Cost: $10 Tickets go on sale March 8 at Salon J Ladner located at 37 S. St.Clair St., Dayton, OH 45402, American Pi Dayton located at 39. S. St. Clair St., Dayton, OH 45402 Beaute Box located 116 W. 5th St., Dayton OH, 45402, American Pi Lebanon located at 748 E. Columbus Ave., Lebanon OH.

Fashion In the Mystic Garden, Image by Reginald Worthen, Designer: Berny Martin of Catou, Model: Erica

Fashion In the Mystic Garden, Image by Reginald Worthen, Designer: Berny Martin of Catou, Model: Erica

 

Date: Wednesday May 7, 2014

Event: Couture Hair Show

Location: The Dayton Masonic Temple

Time: 7:00pm-9:00pm

Event Description: Day 2 of (DE-FI)ance Fashion Week will take a look at a side of fashion events that are often over looked and that’s the behind the scenes hair and makeup team that work closely with designers to help them complete their runway look or photo shoots!  Eight of the top hair stylist and salons will be featured during this themed Hair Competition with a cash prize.  Proceeds for this event will go to the Art of (DE-FI)ance Fashion Fund which benefits local and independent Designers.

Cost: $20 Tickets go on sale March 8 at Salon J Ladner located at 37 S. St.Clair St., Dayton, OH 45402, American Pi Dayton located at 39. S. St. Clair St., Dayton, OH 45402 Beaute Box located 116 W. 5th St., Dayton OH, 45402, American Pi Lebanon located at 748 E. Columbus Ave., Lebanon OH.

Taste of (DE-FI)ance, Image by Lamar Pacley, Designer: iii Design by Misti Leigh, Model: Amber

Taste of (DE-FI)ance, Image by Lamar Pacley, Designer: iii Design by Misti Leigh, Model: Amber

 

Date: Thursday May 8, 2014

Event: Stylish Mom Runway Show

Location: The Packard Museum

Time: 7:00pm-9:00pm

Event Description:  Day 3 of (DE-FI)ance Fashion Week will highlight fashions from some of the area’s top boutiques!!  But unlike our other fashion shows, we aren’t using models for this event…We’re using some of Dayton’s and the Miami Valley’s most deserving and inspirational Moms to rip our runway!!  Paired with two of the Midwest’s most well-known Fashion Stylist Jennifer Link of Dayton and Sheree Alexis of Columbus the moms will be rocking designs and looks from eight of the area’s top boutiques.

 

The top looks will be featured in the December 2014 Issue of (DE-FI)ance Magazine and of course we will be using the Moms once again as the models along with their children.  (DE-FI) is currently accepting submissions from moms who would like to participate in this event, if you’re a mom, mom-to-be, a Glam-Mom aka Grandma and you think that you have what it takes to rip the runway during the Stylish Mom Runway Show, please send your bio 500 words or less along with (2) images of you and your children to info@daytonemergingfashionincubator.com.  The deadline for submissions is Feb. 28, 2014.  Proceeds for this event will go to the Art of (DE-FI)ance Fashion Fund which benefits local and independent Designers.

Cost: $30 Tickets go on sale March 8 at Salon J Ladner located at 37 S. St.Clair St., Dayton, OH 45402, American Pi Dayton located at 39. S. St. Clair St., Dayton, OH 45402 Beaute Box located 116 W. 5th St., Dayton OH, 45402, American Pi Lebanon located at 748 E. Columbus Ave., Lebanon OH.

 

Date: Friday May 9, 2014

Taste of (DE-FI)ance, Image by Lamar Pacley, Designer: Brenda Marone of B. Marie, Model: Ellie

Taste of (DE-FI)ance, Image by Lamar Pacley, Designer: Brenda Marone of B. Marie, Model: Ellie

Event: Fashion In the Mystic Garden

Location: SunWatch Indian Village

Time: 7:00pm-9:00pm

Event Description:  Day 4 of (DE-FI)ance Fashion Week will take us back to where it all began for us in 2013–  SunWatch Indian Village for Fashion In the Mystic Garden 2.0! 😉 Merging the Culinary Skills of Chef Anthony Head and the creativity of the Taste of (DE-FI)ance which took place on Jan.3, 2014, Fashion In the Mystic Garden will feature Ready to Wear designs and dinner by candle light in the majestic setting of the Village area at SunWatch.  For those not familiar with the concept behind the Taste of (DE-FI)ance, Chef Head will work one on one with the designers to develop a menu based on the origin of the fabric used, the theme of the collection, and color schemes to produce a multi-course meal that compliments and resembles the looks on the runway.  Proceeds for this event will go to the Art of (DE-FI)ance Fashion Fund which

Taste of (DE-FI)ance, Chef Head created a menu for B.Marie Designs that accompanied the red backless dress consisted of Orange Duck Tart with Blood Orange Sauce, Roasted Tomato Shooter with Maldon Slated Rim, Black Bean Salsa with Hawaiian Black Sew Salt and Cream Cheese Canape

Taste of (DE-FI)ance, Chef Head created a menu for B.Marie Designs that accompanied the red backless dress consisted of Orange Duck Tart with Blood Orange Sauce, Roasted Tomato Shooter with Maldon Slated Rim, Black Bean Salsa with Hawaiian Black Sew Salt and Cream Cheese Canape

benefits local and independent Designers.

Cost: TBA Tickets go on sale March 8 at Salon J Ladner located at 37 S. St.Clair St., Dayton, OH 45402, American Pi Dayton located at 39. S. St. Clair St., Dayton, OH 45402 Beaute Box located 116 W. 5th St., Dayton OH, 45402, American Pi Lebanon located at 748 E. Columbus Ave., Lebanon OH.

 

Date: Saturday May 10, 2014

Event: First Flight…Now Fashion Vintage Couture Ball

Location: Commander Aero Airport

Time: 8:00pm-12:00am

Event Description:  The 5th and final day of (DE-FI)ance Fashion Week will culminate with a unique celebration of all things Dayton—from aviation, innovation, and of course FASHION!!  We’re taking a step back in time with Roaring 20’s attire social event featuring heavy appetizers, a cash bar, dancing, networking, performances, and a Couture Fashion Runway Experience like no other.  Set in an Airplane Hanger the proceeds from the First Flight…Now Fashion Vintage Couture Ball will go to the Art of (DE-FI)ance Fashion Fund which benefits local and independent Designers.

Cost: $55 Tickets go on sale March 8 at Salon J Ladner located at 37 S. St.Clair St., Dayton, OH 45402, American Pi Dayton located at 39. S. St. Clair St., Dayton, OH 45402 Beaute Box located 116 W. 5th St., Dayton OH, 45402, American Pi Lebanon located at 748 E. Columbus Ave., Lebanon OH.

Taste if (DE-FI)ance, Image by Lamar Pacley, Designer: Sonya Mills of Kerapa Klothing, Model: Megan

Taste if (DE-FI)ance, Image by Lamar Pacley, Designer: Sonya Mills of Kerapa Klothing, Model: Megan

Casting Calls for models will be held on Saturday March 8, 2014 at the St. Clair Lofts, located at 35 S. St. Clair St., Dayton, OH, 45402 from 12p-2p.  This Casting Call is open to males and females ages 4 & up, models under the age of 18 must be accompanied by a parent or legal guardian.  All models must bring with them (2) images current images a head shot and a full body shot.  If you are a business owner interested in becoming a sponsor for (DE-FI)ance Fashion Week or taking out an ad in (DE-FI)ance Magazine, (DE-FI) offers affordable packages to fit all budget sizes.  Please send all inquiries to info@daytonemergingfashionincubator.com.

 

 

 

 

 

 

 

 

Introducing a Taste of (DE-FI)ance

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Graphic Design by Quincy Macklin of On Q Design

Graphic Design by Quincy Macklin of On Q Design

 

Q. What happens when you take one of Dayton’s hottest Chefs and you team him up with 3 of Dayton’s hottest fashion designers??

A.  Well, you’ll find out on January 3, 2014 when the Dayton Emerging Fashion Incubator (DE-FI) LLC presents “Taste of (DE-FI)ance” featuring Chef Anthony Head and (DE-FI) Designers Brenda Marone of B.Marie, Sonya Mills of Kerapa Klothing, and Misti Leigh of iii Creations (Pronounced Third Eye)!

Q.  So, what exactly is “Taste of (DE-FI)ance”?

A.  Glad you asked because fashion has never looked or tasted so good–no there won’t be any Lady Gaga inspired meat dresses making their way down the runway! But “Taste of (DE-FI)ance” is inspired by Italian Designer and Chef Anna Marconi’s Taste of Runway.  Chef Head will be working one on one with all three designers, to create three different appetizers that not only compliment the origin of the fabric used but he will also draw on his artistic skills by using only ingredients and colors that reflects the design.  For example, if the main fabric in being used in a design is Silk, then chances are Chef Head will create a Chinese inspired appetizer that looks just like the design on the runway.

Q.  What else will “Taste of (DE-FI)ance” feature?

A.  “A Taste of (DE-FI)ance will also feature a Designer Trunk Show!  So come ready to shop till you drop by purchasing local designers clothing, and then building your energy back up with some awesome food!

Q.  How much are tickets and where can they be purchased?

A. The cost is $35/person and includes three appetizers, the Trunk Show, a cash bar, and a Runway Experience you’ll never forget!! Tickets go on sale on Saturday Dec. 7, 2013 at Salon J Ladner located at 37 St. Clair St., Dayton, OH 45402 in the St. Clair Lofts and at Beaute Box located at 116 W 5th St, Dayton, OH 45402.

Q.  What time and where is “Taste of (DE-FI)ance” taking place?

A.  “Taste of (DE-FI)ance” takes place during First Friday’s January 3, 2014 at Therapy Café located at 452 E. 3rd St, Dayton, OH 45402, and the doors open at 6:30pm.

Q.  Are you ready to #TasteTheRunway?  #(DE-FI) #TakingItToTheNextLevel #FirstFlightNowFashion

 

10? with De’Lish Cafe’s Chef Anthony Head

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Born and raised in Dayton and a graduate of Colonel White High School for the Arts and Ball State University School of Business respectively, Chef Anthony T. Head’s culinary journey began as a child with the adult responsibilities of buying groceries and preparing meals for his family.

His first cooking job outside of culinary school was an internship opening up The Wine Loft franchise out at the Greene. He was the first cook hired and helped set up the kitchen and  trained under the late Richard Pignetti of Houston. He says, “Chef “Pig” really set the tone for my career with his terse language and instruction.”

He worked as a volunteer at an HIV/AIDS testing clinic in West Dayton, the Mt. Olive One Stop. Among his responsibilities, he worked with the kitchen staff where he strived to provide well balanced meals, not through instruction, but through grocery shopping (selection). Chef Head says, “people always brag about ‘where’ they went to school or worked, but rarely about what they’ve ‘learned.’ The most important lesson I learned in culinary school was HOW to shop. Anybody can cook, but most people don’t know where to go to get certain ingredients or how to prep them for cooking.”

After his service term ended with Americorps, he was the first cook hired to help Jenn DiSanto open Fresco. The job at Fresco was an  internship required as part of his culinary education at Sinclair.  As a member of Sinclair’s State Hot Foods competition team, Chef Head added a 3rd place finish and ACF bronze medal to a growing list of awards and credentials from Sinclair’s American Culinary Federation certified program and was named 2011 ACF Jr. Culinarian of the Year for the Miami Valley.

He was then hired to assist Kim Collette open Olive. He says his  contribution to Olive was limited to some recipe development and helping staff her crew with some of his best friends before taking a consulting gig at De’Lish Cafe with Chef Mark Brown (who is now at Taste in Trotwood). He’d worked with Mark, catering several events throughout the city after he volunteered to work with him at the African American Wellness Walk (held at Island Park each spring)a couple of years ago. That lead to a temporary job  help train the prep crew at De’Lish and before long, Chef Brown  ended up staying on to become their Executive Chef and naming Anthony his Sous Chef.  Chef Brown groomed  Anthony and groomed him to take over at De’Lish Cafe, which he did in  in early December 2011.

 

Honey glazed Salmon

What is your favorite ingredient to cook with?
Love, and I know it sounds cliché or even corny, but it’s what makes the difference in my kitchen. From the music that plays in our kitchen to how a cook feels on a given day, to who we’re cooking it for-it (or lack thereof) comes out in the food!

What ingredient do you dread? All food is good (on some level). It’s what people do to it that makes it bad. That said, most things canned leave no room for improvement.

What’s your favorite dish to make? Any kind of risotto.  It’s such an intimate dish that requires your full attention. Like many of the analogies in our kitchen, the process of making risotto is like date night. Since this a family show, I’ll give you the PG version:  you have to be thoughtful enough to have all the ingredients in place and once you get started you can’t stop until well, it’s finished 😉

What’s your favorite pig out food? Ghirardelli Triple Chocolate Chip Brownies (slightly undercooked) and Hagen Daz Ice Vanilla Ice Cream (that’s why it’s on my menu at De’Lish!)

Chef Head with the De'Lish crew

What restaurant, other than your own do you like to dine at in the Miami Valley?
When I get a chance, I love to run over to Flying Pizza to grab a slice or powwow over brunch at Olive, an Urban Dive.

What’s your best advice for home chefs?
People are pretentious, not food. Cook what you have, the way you like, for people you like.  That’s how it’s been done Best throughout the course of history.

If you could invite any 4 guests to a dinner party who would they be and why?
That’s easy, my late biological and foster parents. They loved me in spite of myself and constantly bolstered my confidence in every endeavor I ever undertook. They stoked my passion and made me realize  that I could do anything I put my mind to, if I cared enough to do it!

Who do you look up to in the industry and why?
Wow, too many to name them call, but a few come immediately to mind: Julia Childs for making French cuisine accessible and learning with such a genuine interest and passion for so many years on public television. Thomas Keller for his penchant for culinary and experiential perfection and successfully leveraging a network of artisian suppliers and Ming Tsai for being a locally grown
talent (I always root for our hometown heroes!)

Korean fried chicken with Asian cabbage slaw atop ginger-curried rice

What do you do in the Miami Valley on a day off?
I’m a young Executive Chef what is this “day off” you speak of?  Now, in my “time away from the kitchen” I’m usually slaving away in my home kitchen for my own family, reading something or working on my electric bicycle that I ride to work most days.

Share a kitchen disaster, lucky break or other interesting story:
In the kitchen, aren’t they usually all the same kind of story? Well, I was selected as the 2011 Jr. Culinarian of the Year by our local chapter of the American Culinary Federation. Well, we chef-folk, usually so humble in nature, and me, ripe out of culinary school, I often reminded my staff that I’m only “chef of the year for X amount more days.” Well, on the last day of the year, we’re hosting our New Years Eve event and I took it upon myself to personally cater to our VIP Section.  One of our VIPs made mention that “he didn’t like shrimp” but loved seafood. So when an appetizer plate came up with shrimp on it I simply removed it.  Several minutes later he mentioned that he was “having a reaction” and I asked to what? Well, turns out he didn’t like shrimp because he was allergic to it! While there was no shrimp on his plate, we did have other shellfish in one of the other apps. I ran down the street to a drug store and got some Benadryl which halted any further symptoms, but laughed about it the rest of the night to think, on the last day of my “chef of the year” year, I almost killed one of the most important friends of our business. Fantastic!

 

 

A Simply De’Lish Experience

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 Some would consider honesty within a business’s practice an important component, and as a customer, you want what you were promised, right? So what if I told you that this downtown Dayton café and bar fulfills the promise it holds within its title? That this restaurant literally holds true to its name? Well, let me enlighten you. De’Lish is both the description of this venue, as well as the cuisine they serve as part of their entire dining experience. And “experience” may not even do justice to what really happens behind those lovely curtained front doors of De’Lish on the corner of Main and First. After having their doors open FOR A WHOLE YEAR, they are ready to throw a royal celebration! Details to come…

            On a recent chilly Friday, I had the opportunity of sitting down (in front of their gorgeous bar) with Jasmine Brown, one of the co-owners of De’Lish along with Tawana Knight. “My fiancé and I had always wanted a lounge and bar,” described Jasmine, and when they came across the space downtown, they fell in love with it immediately. Jasmine explained that running your own restaurant is like everyone warns: “it is a very demanding business, but it’s worth it for the look on people’s face when they taste the food. And then you see your first repeat customers and eventually, you see regulars, and you just know you’re doing something good.” They started business last December, and this Saturday, December 3, marks their one year anniversary! Congratulations are in order.

This venue is known for their dining experience, in every sense of the word. While enjoying their wide selection of cuisine, De’Lish also provides the entertainment. They host poetry readings twice a month, from local poets. Local comedians even had a chance at the stage just a few Sundays ago for their second comedic night. They have even hosted a night full of Reggae musicians, where groups from Columbus traveled over to Dayton to share an evening with the guests at De’Lish. When discussing this, I could really feel Jasmine’s emphasis on supporting local people. Even all the art within the room was unveiled specifically for De’Lish by a local artist named Amanda Sue Allen. As much as possible, the wonderful staff at De’Lish tries to incorporate people within the surrounding community into their events. They feature a variety of local talents, as well as serving up their own variety within an average week. Below is a map to the endless celebration taking place within this relaxed, yet elegant setting:

Monday: Monday Night FootballTuesday: A very laid back evening
Wednesday: “Wind down” with 50 cent wings and wine specials
Thursday: Another relaxed evening
Friday-Saturday: When the party is happening!! Live entertainment begins at 9 PM
Sunday: Delicious brunch, where the chefs feature different food than usually on the menu
Bonus: Complementary Valet ParkingWednesday-Sunday

De’Lish is known for its dining atmosphere. It is fine dining, but by no means has that stuffy feeling some restaurants carry. The setting is close enough that you can get to know your neighbor and interact with those around you if you so choose, but is also private enough that it’s the perfect date night. Jasmine commented about how she has had the privilege to observe complete strangers build relationships over dinner or coordinate business transactions from the table across the way. It truly is a community, where every member is welcome and invited in with welcoming smiles. Numerous customers have commented on De’Lish’s “ambiance” and the live entertainment allows the guests to see a show while they enjoy their meal. So it’s pretty obvious that these folks like to have a good time, right? And now you must be wondering what’s “under the table” for their anniversary this Saturday.

A celebration for their guests. That’s what Jasmine and her lovely crew at De’Lish have decided to cater to for this celebration of the anniversary of their opening, one year ago on December 3rd. The main purpose of this celebration is “to give back to the customers”. So what’s on tap? A radio station will be broadcasting at De’Lish from 5 PM to 7 PM. Hor’deurves will be passed throughout the celebration and a medley of local bands will also be performing, each having an hour set. “We have some really great bands coming in,” gleamed Jasmine, who should definitely be excited for the anniversary of a truly beautiful lounge and bar. Interviewing her, I could really see her passion for the success of this restaurant and for the relationships she holds with her customers. The guests represent all parts of Dayton—all ages, all demographics. “There is such a wide spectrum of guests from day to day, and I have been told by many of them, ‘I just feel so comfortable here.’” I definitely could feel that same level of comfort as I sat with Jasmine in the elegant lighting of De’Lish, conversation flowing as if we were old friends. I asked what knowledge this one year has bestowed upon her, and she responded, “I have learned to be patient, to wait for things. Also, I cannot please everyone.” These words of wisdom most definitely apply to our everyday lives, too.

 On to the eats? Now that we have been welcomed into such a dazzling venue, feel at home with the friendly faces around us, and a show is available for our entertainment, it’s time to discuss the real reason you came to De’Lish. It is a restaurant—so what about their menu? When I asked Jasmine her favorite item, she genuinely had a hard time picking just one, because she “absolutely love[s] so much on the menu.” She finally narrowed it down to three, still teetering among their delicious Lamb Chops, the best Turkey Burger, and the great seafood De’Lish offers (they have served Sea Bass three different ways, all of which have wowed taste buds of countless guests over this past year). And their roasted hummus, made in house and served with crispy pita bread is a must-try. Honestly, with De’Lish’s “pretty awesome team,” including celebrity Chef Mark Brown and “Chef of the Year” sous chef Anthony Head, it’s not surprising their wide selection is nothing but spectacular.

So why De’Lish? Think back to when TV dinners started taking the nation by storm. Dinner + a show = a pretty good time. The major negative thing about these TV dinners were that they took away important bonding time for American families during dinner. De’Lish offers even better entertainment than any television show would be able to cook up and thrives on the bonding and interaction between its guests over a most delicious meal. A sense of belonging ensues from such a dining experience, and the fact that there’s great cuisine is the kicker. Such a variety is embodied within the menu; no one will be disappointed. All in all—it’s great food, a chance to get involved in the Dayton community, and entertainment all comfortably placed within this bar and lounge on First and Main. It’s a one-of-a-kind experience waiting for you, especially ushering in De’Lish’s new year this Saturday, starting at 5 PM.

All that’s left to do is get your party hat on!

 

Address: 139 N. Main Street Downtown Dayton, Dayton, OH 45402

Hours: Tues: 11AM – 7PM

Wed-Thu: 11AM – 10PM

Fri: 11AM – 2AM

Sat: 5PM – 2 AM

Sun: 11AM – 4PM

Reservations and Catering: (937) 461- CAFE (2233)