Attention Dayton Cooks and Foodies !
You know the Food Adventure Crew from their weekly articles and food photos shared on this site, or maybe their dinner events.
With all of this original content, there is more …. Did you know they also have a nice collection of recipes? Some have been shared in various cooking classes at Dorothy Lane Market, Living Dayton TV, Spicy Olive, or through Foremost Seafood’s site. Some recipes will make their debut here.
It is all in a NEW monthly feature now cooking on Dayton Most Metro: “Your Food Adventure Recipe of the Month.”
June starts out featuring our culinary crew hero Chef LeeAnne House and a summer favorite that will wow your friends.
Chef House has always been known for her love of veggies and her philosophy of using local vendors for that fresh, “farm to table” dimension. The results are Dayton’s seasonal flavors, bursting on your plate and leaving your tastebuds happy.
Without further delay let’s dive into one of those fresh recipes.
ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO
Ingredients:
2 zucchini
2 teaspoons olive oil
½ teaspoon kosher salt
Lemon juice
Directions:
Pick the straightest zucchini, these will be easier to cut on the mandolin. Slice them lengthwise ¼ inch thick. Toss with olive oil and salt.
Grill on high heat quickly, get grill marks on both sides and off the grill. Toss with a pinch more salt and a little lemon juice.
PESTO:
1 clove garlic, smashed
4 ounces basil
2 cups arugula, packed
1/3 cup roasted salted pistachios
¼ teaspoon kosher salt
1 teaspoon lemon juice
2 tablespoons grated parmesan
Directions:
Puree all of the above ingredients in a food processor till smooth. Slowly drizzle in ¼ cup and 1 tablespoon olive oil.
Now we add and assemble with:
-Fresh mozzarella
-Hot pepper flakes or even better use HouseMade Sriracha Toasted Sriracha Powder
Assembly Directions:
Roll the zucchini ribbons up and skewer 2 to a small skewer. The mozzarella goes on the end. Season it with kosher salt and spiced pepper. Serve with the pesto.
Try this for a summer picnic, or a party on the patio. Your next cookout is a great chance to skewer some of these bites.
More about Chef House. In addition to being a member of the Food Adventure Crew, she has her own line of locally made, all-natural sauces, spices and rubs called Housemade. Her Thai Chili Sriracha sauce and Hot Honey sauce have won National competitions. She also teaches many local cooking classes. In the past, she has helped with catering companies and has been a chef at some top notch local restaurants. You will be able to catch her in a FREE COOKING DEMO on Saturday July 22nd at Garlic Fest at the Sons of Italy Bella Villa Hall on County Line Rd. Chef House will be giving out free tastes of her garlic dish to those in attendance. Come join the party at Garlic Fest !
See you next month with another fun recipe.
Follow Chef House, the Big Ragu and Hungry Jax on Facebook by clicking HERE.
We are not food critics, we are just 3 passionate foodies that love to feature local foods!



































with distinction in the Revolutionary War. In 1808, John ran a tavern on the east side of Main Street near Monument and First streets. It was a log building, one and one half stories high with a log barn and feed yard located near the back alley. The large living room of the house became the popular place for many of the socializing events of that day. The bell in the belfry rang twice for meals as was the custom at taverns in those days. When the town meeting was called to discuss building a free-bridge across the Mad River, the meeting was held at Col. Grimes tavern on January 27, 1816. At that time, the town’s people were crossing the river by ferry boats. The building of the bridge was a major advancement in early Dayton history. Col. John Grimes died on June 13, 1836 at the age of 81. Col. Grimes was originally buried in the old 5th St. burial grounds and later was re-interred at Woodland Cemetery on June 12, 1855. His final resting place is in Section 77 Lot 135.
This industrious son of Col. John Grimes, Alexander Grimes, served in the War of 1812. Alexander was a Dayton merchant who worked in close association with Steel and Peirce under the name of Grimes & Company. In 1828, Alexander was one of Dayton’s fire wardens and formed the fire-guards to provide protection and security around fire areas. Mr. Grimes was elected to the State Legislature in 1827 and 1830 and was cashier from 1831 to 1843 of Dayton’s first bank. He also served as the Auditor of Montgomery Country. Mr. Grimes was married twice. His second wife was the sister of Charles Russell Greene, Marie Antoinette Greene. Alexander Grimes died January 12, 1860 at the age of 69. He is located in Section 77 Lot 136.
P.F.C. Charles Greene Grimes – Ohio Militia Civil War











































The beehive was often used by the Freemasons and the Independent Order of Odd Fellows. It symbolizes human industry, faith, education and domestic virtues.
In 2016, a group of high school students participated in a Work, Earn and Learn program at Woodland. Eight girls worked 16 hours per week for 10 weeks and did the care and upkeep of several gardens, established a new garden in a highly visible area of the cemetery with a focus on design and plant selection, learned the workings of the cemetery from the front office to grounds maintenance, received several tours learning the history of Woodland, its establishment and the people resting peacefully within and also worked on the restoration of several monuments, including the “Beckel Beehive.”






















This window depicts the words written in the Negro dialect associated with the antebellum South by Dayton poet and author, Paul Laurence Dunbar, in the poem A Death Song published in 1913. You can also find the poem on the bronze plaque at his grave site in Section 101.



























