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Dayton Dining

March Madness Takes Over Thursday’s At Christopher’s

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Thursday’s have been theme nights at Christopher’s Restaurant in Kettering for a while now, with Chef  Marishah and her crew picking a unifying idea to plan their month.   For March the menu’s will take a culinary tour of the cities in which the final fifteen games of the NCAA Men’s Basketball Tournament will be played.  Here’s a sneak peak at the March menu’s:

 

Thurs, March 1st: Boston

New England Clam Chowder
Boston Scrod, pan roasted in buttered bread crumbs with parsley-boiled potatoes and root vegetables, Boston Cream Pie=golden cake layered with custard, ganache and whipped cream

Thurs, March 8th:  Phoenix:

Crab and Corn Tortilla Soup
Puebla-style Chicken- free-range chicken slowly braised in a robust sauce served with beans & rice
Poached Pear & Chocolate Tart

Thurs, March 15th: New Orleans

Seafood Crepes Hollandaise
Trout fillet, sauteed with brown butter and almonds
Bananas Foster chocolate cake with carmelized bananas

Thurs, March 22nd: St. Louis

Toasted Ravioli with marinara sauce
BBQ Ribs with au gratin potates
Ice cream cone hot fudge sundae – the cone was invented for the 1904 World’s Fair

Thurs, March 29th: Atlanta
Shrimp and Grits in authentic low country style
Free Range Chicken, southern fried with all the fixins
Red Velvet Cake

 

These all inclusive 3 course meals are offered for one set price (changes weekly) and served from 5-9pm on Thursday’s while supplies last.  And remember, Christopher’s now serves craft beers and fine wines, ask your server to recommend a complimenting beverage.  Call to reserve your table for parties of 6 or more – (937) 299-0089.  The restaurant is located at 2318 E. Dorothy Lane, just west of The Greene.

Christopher’s New Additions…Uncorked!

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Christopher's, a little something for everyone

Christopher’s Restaurant is one of the better known independent restaurants in Dayton. Excellent vegetarian and vegan fare, unique and innovative dishes, and some of the best French fries in town. Each Thursday they do a theme, and they have daily breakfast, lunch, and dinner specials that last through the month. These are all things that many of you may be familiar with, especially if you follow them on Facebook, where they frequently list all of their specials.

Something interesting they did not list anywhere, and I had the pleasure of discovering; they now serve wine and beer. According to my server, these new additions just started on Monday. Their selections may not be overflowing, but they are definitely interesting. They have a selection of four red (Noble Vines 667 Pinot Noir, Noble Vines 181 Merlot, Menage a Trois Red Blend, and The Show Cabernet Suvignon) and four whites (Beringer White Zinfandel, Blüfeld Riesling, Fog Head Sauvignon Blanc, and Noble Vines 446 Chardonnay). All of the wines were offered by the glass of by the bottle. While looking around the web, all of these wines had very good reviews. The Show, which was sampled, was big and bold as advertised, with a creamy vanilla and oak finish after a tart cherry bite.

Their beer selection is just as varied. If you are looking forward to having a Bud Light or Miller Lite there, you will be disappointed. You are going to have to settle for Yuengling. They even have the Yuengling Black and Tan. There are a few selections from Samuel Smith (a lager, an ale, and a raspberry ale), always a purveyor of high quality organic beer. Rogue Brewery also makes an appearance with their Dead Guy Ale and American Amber Ale, as does Victory Brewing Company’s Golden Monkey and Hop Devil IPA, and Young’s Double Chocolate Stout. They are even kind enough to list the ABV next to the beer, so when the Victory Golden Monkey’s 9.5% ABV comes knocking, you won’t be too surprised. There is a nice selection of beers for all palates at the table.

Christopher’s list of beers and wines is a reflection of their menu in general. They offer a little something for everyone, and of a better quality than most places. It will be interesting to see the evolution of their new menu, if they will start paring it with the specials or other dishes they serve, will any of it end up IN the dishes they serve, and how it could expand as people start to get accustomed to it and make requests. Next time you go in, make sure you take a look, or more importantly a sip, off of their newest menu.

 

Hey Dayton- Show Us Your Peeps!

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Boxed in sets of five, Peeps are marshmallow candies,  created by a Russian immigrant and hatched each Easter season at a factory in Bethlehem Pennsylvania. Over the years peeps have become diverse, first expanding from the original yellow chick to an array of pastels.  Next came bunnies and then in a recent campaign the candy has been touted as “Peeps – Always in Season” and they’ve started making them in other shapes, like ghosts at Halloween.  They are made from marshmallow, corn syrup, gelatin, and carnauba wax.

People are obsessed by peeps. There’s even a documentary about “The Power of the Peep” that premiered in 2009 and took home an award at the NYC Food Film Fest.

[yframe url=’http://www.youtube.com/watch?v=uAUUL-Ypdu8′]

There are Peep eating contests,  Peep Throwing contests and over 30,000 You Tube video’s featuring peeps- many of which concentrate on destroying Peeps.  Peeps are sometimes jokingly described as “indestructible”. In 1999, scientists at Emory University performed experiments on batches of Peeps to see how easily they could be dissolved, burned or otherwise disintegrated, using such agents as cigarette smoke, boiling water and liquid nitrogem.  They claimed that the eyes of the confectionery “wouldn’t dissolve in anything.” Furthermore, Peeps are insoluble in acetone, water, diluted sufuric acid and sodium hydroxcide, according to Wikipedia.

Peep shows have popped up around the country.  No, not that kind of peep-get your mind out of the gutter.  Peep art shows.  Photo contests, peeps in doranma’s, themed events like peep-powered works of art. Peeps have been made into prom dresses, jewelry and even dipped in chocolate, for the newest Peep treat.

Well now DaytonDining is getting into the peep show business.

Post an original peep work of art on our DaytonDining Facebook page by Sunday, April 24th and we’ll award our favorite peep art a $100 gift certificate to Fleming’s Prime Steak House & Wine Bar.  We’ll notify and post the winner on Monday, April 25th.

Here are a few peep shots for inspiration!  Can’t wait to see your peeps!

Arts and Entertainment on a Budget – Feb. 4th Edition

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The ice is finally melting, so cure that cabin fever and check out these wallet-friendly entertainment options:

The Super Bowl is sure to be a weekend highlight for many, but if football isn’t your thing, go see “9 to 5: The Musical” this Sunday instead! Get 4 tickets for just $90 or 2 tickets for just $50! Call 228-3630 or visit http://ticketcenterstage.com and use the code FOOTBALL.

Join JumpstART on Feb. 10th for Jump Into Theatre.  This young-professional branch of Culture Works is offering half-price tickets to “Twelfth Night,” plus a backstage tour.  Tickets are going fast, so reserve yours now!

Riverscape Ice Rink offers free skating on Tuesdays and Wednesdays ($3 to rent skates), and only costs $5 (including skate rental) the rest of the week. You can even celebrate Valentine’s Day early at the  Saturday Night Sweetheart Skate from 7 to 10 p.m. on February 12.; the first 100 couples will receive a free flower from the Flowerman!

Encore Theater Company will host the New York bound musical “Hot Mess in Manhattan” on Saturday, Feb. 12 at 8 pm at Sinclair Community College, Building 8. Tickets will be $18 at the door, but reserve your table of 4 now and pay only $12.15 per person! Visit http://www.encoretheatercompany.com/ to order your tickets; just select “reserved table of 4” and enter the code “hotmess” to receive the discount.

Student and community theatre productions always make a great date night at a great price. The University of Dayton Theatre Program is presenting Sam Shepard’s “True West” Feb. 4-6 and 10-12; tickets are only $12.  Centerville High School will present “Crimes of the Heart” on Feb. 11 and 12; admission is free, but donations will benefit the CHS Drama Club. These are just a few of the upcoming (and affordable) theatre performances in Dayton; visit onStageDayton for many more.

Don’t forget to start your night out off right with a great meal! Dayton Dining offers lots of tips and discounts for local restaurants; just “like” their Facebook page for the inside scoop.

Finally, buy your tickets now for “The Drowsy Chaperone,” and save 35%!   This Broadway Series production will be at the Victoria Theatre from March 8-20. Visit http://ticketcenterstage.com before Feb. 18th and use the code JANET.

10 ?’s with Chef Carrie Walters

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Carrie Walters is the Corporate Chef for Dorothy Lane Market and is responsible for researching and developing new recipes, menus, and programs. She plays a key role in the  annual Food and Wine Show (which always sells out)  and other special events for DLM. As a food stylist, she has designed in-house food shots for the DLM website, and electronic and print publications, in addition to television commercials and other multimedia venues.  Here she shares some tips to make your holiday cooking easier:

Carrie is an accomplished chef who has been the keynote speaker for many groups, ranging from ten to over 300 people. One of the most  popular instructors at the DLM School of Cooking, Carrie teaches a variety of classes, always with her approachable demeanor, contagious enthusiasm, and interactive teaching style. A classically trained chef, Carrie earned her culinary degree in Seattle.

What is your favorite ingredient to cook with?

I would have to say beef. At DLM we have the best beef in the business. All it needs  is some simple cooking methods and some salt and pepper.

What ingredient do you dread?

Red and Green Bell Peppers. I think they are over used! Yes, their color adds a lot to a dish but their flavor tends to overpower everything else.

What’s your favorite dish to make?

At home with the change of season I like to braise a lot. I make a lot of pot roasts, soups and  anything else with sauce! Another dish I keep coming back to is roast chicken, It makes everyone in my house happy and the leftovers are great!

What’s your favorite pig out food?

Thai and Vietnamese-I love all the fresh clean flavors. I like the combinations of fresh herbs, citrus and chiles. I think I could eat shredded papaya salad everyday and never get sick of it.

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

I love Linh’s, Akashi, and House of Thai for my Asian fix. I’ll take Meadowlark for lunch any day of the week!

What’s your best advice for home chefs?

Cooking really supposed to be fun and relaxing. Don’t over think or stress about it.  Its all about getting to sit down with people you love and share some food. Make it simple.

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

I’d cook for my parents who never got the chance to know me as a grown woman and 2 of my favorites Chef Instructors from my culinary school days. I’d cook some of my Mom’s old favorites with my own twists. All executed, of course,  with the classic skills Chef Hawley and Chef Ruegg taught me.

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

I really respect both Norman and Calvin Mayne. They let me do what I am good at!  I love being able to wear lots of hats-creating recipes and programs, writing and teaching. DLM is a company that I am proud to represent .

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

A perfect day would be to take an early hike at either the Gorge or Sugarcreek Reserve  with my family , then maybe do a little shopping at the Greene and then see a movie or a play. Unfortunately the reality of my time off is trying to catching up with all the laundry and running my kids around!

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

We were filming a TV show with Sara Moulton at the School of Cooking  a couple of years ago and one of the dishes were supposed to be a specific type of chicken There was a live audience watching my every move waiting for Sara to show up. Our chickens never made the air flight to Dayton so last minute I had to use solid frozen Cornish hens for the camera. I had to “paint” on some color for the birds to look cooked. I used a concoction of kitchen bouquet, molasses and soy sauce. Even after all that we still had a couple audience members wanting to taste those birds!

Italiano Vino Dinner

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Giovanni’s Pizzeria and Ristoranto Italiano will be hosting a an Italian Fall Food  & Wine Dinner on Tuesday, Nov 9th at 6:30pm.  This 5 course dinner will be paired with 6 wines for the just $32.50 per person.  Reservations are required and due by Nov 7th. You can reach the Fairborn restaurant at 878-1611 and tell them DaytonMostMetro sent you!

WELCOMING DRINK
Lamarcu Prosecco

APPETIZER
Bruschetta with fresh made Rigotta and Tomato
Wine: Marchese Montefusco Syrah

PASTA
Cheese and Ham filled Ravioli with Sage Butter
Wine: Masi Masianco

SALAD
Asparagus and Mushroom Salad with Egg
Wine: Savuto Odoardi

MAIN ENTRE
Grilled Skirt Steak with Salsa Verde & Sauted Broccoli Rabe
Wine: Marchese Montefusco Nero d`Avola

DESSERT
Abruzzese Chocolate Cake
Wine: Rosa Regale

Chef Ming Tsai Back in Dayton

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Ming Tsai grew up in Dayton, cooking with his parents and grandparents in the family restaurant, Mandarin Kitchen.  Then he went off to Yale, studied to become a mechanical engineer.  But after a trip to Paris, he realized that food was going to be his career.  He enrolled at the Cordon Bleu and worked to integrate his passion for French Cuisine with his Chinese cooking roots.  Now years later he’s established himself as a master of East meets West dishes, as featured on his own Food Network show.  He’s gone on to become a successful author as well, and his fourth book is the motivation for this trip to Dayton.  His first cookbook , Blue Ginger, is names after his Weley, MA restaurant, opened in 1998 with his wife Polly.  Since then, Simply Ming, and Ming’s Master Recipes were released.

Tsai recently guest starred on an episode of Top Chef , opened Blue Ginger Noodle Bar, a mini-restaurant, inside Blue Ginger and  is currently competing for the “Next Iron Chef” on the Food Network Channel.  Ming will be in town on Thurs, Nov 4th at ThinkTV for a book signing and meet & greet for his latest book: SIMPLY MING ONE-POT MEALS. Tickets  are $32 per person or per couple and include wine, beverages, light hors d’oeuvres and a signed copy of the new cookbook. RSVP deadline is Tuesday, Nov. 2. To purchase tickets or for more information about the Think TV event, contact Bill Miller.

He will then head to Book & Company at The Greene for a 7pm signing.  Line numbers for that signing will be handed out starting at 6pm to patrons purchasing his new book.  For more info on this event, contact Sharon Kelly Roth at (937) 429-6302.

The Brunch Club- NOT Just For Breakfast Anymore!

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Once known as The Breakfast Club, it changed ownership and was renamed The Brunch Club in November of 2007. Tomorrow will be another major change for this longtime Dayton restaurant.

As of Monday, August 9th The Brunch Club will begin serving dinner!  From 4pm t0 8pm Monday – Friday and until 7pm on Saturday, the new dinner menu has 8 choices, all quite affordable with the highest priced coming in at just $9.50.

Check out the Dinner Choices:

Grilled Chicken Breast: plain, BBQ or blackened .. $7.95

Chicken Fried Steak: deep fried and smothered with gravy .. $7.95

Chop Steak Dinner: 10oz. chopped sirloin topped with brown gravy ..$7.95
(add sauteed onions and cheese .. $8.95)

Smothered Chicken Breast: grilled breast topped with mushrooms, onions and provolone .. $8.95

Calves Liver and Onions: two 4oz. portions, grilled to perfection .. $8.95

Fried Fish Dinner: tasty Whiting served with tartar sauce .. $8.95

Fried Shrimp Dinner: large beer battered shrimp ..$8.95

Grilled Boneless Pork Chops: two 5oz. chops ..$9.50

Each dinner will be served with a house salad, home fries and garlic toast.  The Brunch Club was voted best breakfast spot in 2008 & 2009 in the Dayton Daily News pole, wonder how their dinners will stack up?
If you stop in for dinner comment below and let us know how it is!

The Brunch Club Cafe
601 S. Main St.,
222-7411

Mon – Fri:  7:00 am – 8:00 pm
Sat:  7:00 am – 7:00 pm
Sun: 7:00 am – 3:00 pm