Dayton

2016: The Year in Dayton Food

December 28, 2016 By Dayton937 Leave a Comment

Tilapia over Rice at Archer’s Kettering

The Dayton food world had comers and goers in the year 2016. Lots of eateries opened and some closed. We said goodbye to some old favorites and said hello to some new and exciting cuisine.

Today, Food Adventures looks back on the year in review. If you are a foodie, check out our list below. You will see a lot of new places in the Miami Valley that will spark your interest!

Get a fork, spoon and your nostalgia caps on as we explore the “The Year in Food.”

*****RESTAURANTS THAT OPENED in 2016*****

ARCHERS TAVERN, KETTERING: Taking a successful restaurant philosophy and expanding it to Kettering has seemed to work out well

Bean and chicken Arepas from “Arepas and Co.”

for the owners of Archer’s. If the first couple of months are any indication, look for continued success at this location on Dorothy Lane in the old Tumbleweed location.

AREPAS and CO. – DOWNTOWN: This Columbian restaurant opened it’s 3rd location in old Olive Dive spot. Besides a strong cultural menu, they offer catering to parties big and small. Delicious, fresh and food choices you won’t find anywhere else.

BAR 145: This restaurant chain is open at Austin Landing. It is known for burgers, lots of beers on tap and a section of the restaurant that holds vintage 80’s arcade games and live music on the weekends. Definitely a fun place to check out.

Golden Graham Donuts from Bear Creek Donuts

BAR LOUIE: Austin Landing landed this chain in 2016. A slightly more casual version of the one at the Greene, you can expect the same happy hour and burger specials. And try the totchos – yes, tater tots in your nachos…

BASIL’S ON MARKET: North Patterson Blvd is the expansion location for this 2nd restaurant opening (the original one is still in business in Troy). Incredible food photos on their Facebook page scream “You gotta come eat here.” They have some amazing looking food and a huge patio overlooking the water.

BEAR CREEK DONUTS: Inventive, locally owned donut shop in Miamisburg that raises the bar on toppings. One trip to this place, and you will be hooked. Golden Grahams on Donuts? Yeah , they got that.

Margherita Flatbread Pizza from BJ’s Taphouse

BIBIBOP ASIAN GRILL: This Columbus chain finally lands in Dayton near U.D. and has plans for a couple more to come. The Korean inspired meals start with steamed rice, topped with your choice of grilled meats or tofu and a mix of fresh vegetables and Asian sauces.

BJ’S RESTAURANT & BREWHOUSE, FAIRFIELD COMMONS: That craft beer brewing chain with the great appetizers, opens up another mammoth eatery near Fairfield Commons mall. The menu is solid from top to bottom.

BLUE NOTE BISTRO and LOUNGE: New jazz hall and restaurant on 23 E. Central Ave in Miamisburg, which offers Sunday brunch. Over the summer, they expanded dining and music hours. Their Facebook page usually details the happenings.

The Monte Cristo Sandwich from Cheddars – Yes, it is deep fried

BRAVO, FAIRFIELD COMMONS: The familiar Italian chain, expands in the Beavercreek/Fairborn area. Must eats are the ravioli, and of course we love to dip the bread in that olive oil mixture, all night long.

CARMELLA’S ITALIAN KITCHEN: Just opened in the old Murphy’s Pub location on Wilmington Pike. Their menu features Italian foods and sandwiches.

CHEDDAR’S SCRATCH KITCHEN: Chain out of Irving, Texas, with dozens of locations reaching up into New York. Big portions and a huge menu with semi-reasonable prices. Think TGI Fridays on steroids or a casual version of Cheesecake Factory (with no cheesecakes.) The new popular place at The Cornerstone development on Feedwire Rd. Warning: Long waiting list during peak times.

The Chicken and Steak Fajitas from Chuy’s

CHUY’S, FAIRFIELD COMMONS: This Mexican chain is popping up stores quickly and the newest one is a location near the Fairfield Commons Mall. Great guacamole dip starts out each meal right. Try the margaritas and the Elvis Presley Memorial Combo of Enchiladas.

CRAFTED and CURED: Two local men started this in Spring, 2016. The concept is a cured meat shop, with over 60 craft beers on tap, featuring ales, stouts, ciders, sours and meads. Of course the menu will feature rare meats and cheeses. Read Chef House’s scoop HERE on her MostMetro article. And they’ve just announced that 3 more food businesses will be joining them in 2017- a deli- Local Hero Butchery & Fare, a seafood option- Jack Lukey’s Oyster Saloon & Caviar Bar and Mediterranean goodies from Glasz Bleu Oven.

Chef House with a brew at “Crafted and Cured”

D20: A Bar With Characters- Board games and brews on draft are the hallmark for this new place in the shopping center adjacent to the Whipp Rd Kroger. Local owners Andrew Sparks and Christine Cooper have come up with the concept, and the drinking and dining area look inviting. The D20 reference is a slang name for a Dungeon’s and Dragon’s 20 sided dice.

DARK HORSE TAVERN (closed in July -reopened in Nov.): They abruptly closed in July 2016, but the love of this place caused a deal to transfer the ownership and keep the menu and music alive. Known for bands and BBQ, it is a great watering hole, with a huge bar. Opened back up in November, Manager Nikky Vontz is getting this place running right!

DON PATRON MEXICAN GRILL of FAIRBORN: They have 2 Ohio locations, the latest being on 2632 Colonel Glenn Highway. Specialties include Carnitas, Burritos, Fajitas and of course, Tacos. They even have wings.

DOUBLE D’S FIT-Q MEAL PREP: Waynesville’s BBQ boys have opened a brick and mortar place in downtown Lebanon.

Double D’s BBQ on a Cornbread Waffle

Owners Dan Velemirov and Dustin Seyersdahl are known for some great traditional BBQ. They also have a signature sweet cornbread waffle and BBQ hot shot.

DOUBLEDAYS, SPRINGBORO: One of Dayton’s most popular locally owned restaurants, expanded to another location in front of the Dorothy Lane Market Springboro in the old Sammy’s El Pueblo building. New location, but the same old favorites remain. If you have not tried their homemade soups, you are in for a treat. They also showcase an extensive sandwich, burger and dinner platter menu.

Doubleday’s Greek Chicken Soup- now in Springboro too

FREDDY’S FROZEN CUSTARD & STEAKBURGERS: A new fast food chain hits Dayton. It is a cross between Steak and Shake and Culver’s. Quick smashed burgers on the grill, hot dogs and custard sundaes are the signature of this quick bite. Drive thru or dine in, and you will enjoy this throwback meal.

GYRO DELIGHT: Some good buzz is going about this new gyro shop on Wilmington Pike. They have familiar treats like Shish kabobs, Greek fries, chicken gyros and traditional gyros. They also carry exotic Mediterranean food like baklava, shawarma, moussaka and dolmades.

JOHN ANTHONY’S SOUTHERN CUISINE: This spot opened

A Double Cheeseburger from Freddy’s Steakburgers and Custard

in summer 2016 on Salem Ave. They feature salads, fried catfish, collard greens, fried chicken & waffles. Soul food at it’s finest, even down to the fried okra.

KUPBOP: The latest quick eatery on Woodman Dr. highlights the lighter, healthier side of Korean cuisine. The “Create Your Own” seems to be the way to go. This is the Korean version of Chipotle.

MARILYN’S GRILL: This restaurant has been serving Soul food on North Main since January. Daily specials like Pork Chops, and Lemon Pepper Wings are crowd pleasers. Other items like chicken and dumplings, or Philly Chicken subs look unreal.

OinkadoodleMoo is back in Miamisburg

MIKE’S NASHVILLE HOT: The new “go to ” place for Southern fried chicken at Austin Landing. Hand breaded chicken in strips, or whole pieces, spicy or not. They also have a slew of sides and a perch option, with a 2nd location coming to Centerville on 48.

MURRAY’S PUB: Opened in January, 2016, then in December, 2016 announced it would be transitioning into the 937 Grill and Taproom. Two new owners are taking over. Look for an expanding bar menu and continued drink specials.

Panda Express in Bellbrook. The only Chinese Drive Thru, has cheese wontons

OINK-A-DOODLE-MOO: Miamisburg is the new location for this place, formerly in Kettering. Great BBQ, sauces and sides are the tradition here. Located at 40 N Main St in Miamisburg, they have a full catering menu too.

OLD BAG OF NAILS PUB: Cross Pointe’s latest restaurant is one of a group of Columbus owned eateries. They have an extensive menu of burgers and sandwiches, and many seafood entrees like Scallops, Blackened Tuna Steak and Fried Clams. A nice soup and dessert offering round out a large menu of options.

Panera in Huber Heights is now serving delicious onion soups.

OLD SCRATCH PIZZA and BEER: The word is out about this new pizza place, and the feedback has been great. They have red sauce options, white sauce options,salads, sandwiches and a full craft beer list. Create your own pizza, or choose from the dozen options they have. Located at 812 South Patterson Blvd. there’s even a great private room for parties or meetings.

PANDA EXPRESS: Dayton’s only “drive thru Chinese restaurant” is here. This eatery is owned out of California with sites all over the USA including mall courts. Menu choices are simple and traditional. Choose from chicken or shrimp in sweet sauces or fried.

Pastrami Sandwich from Primanti Brothers, a chain out of Pittsburgh

PANERA BREAD, HUBER HEIGHTS: The familiar chain with the bread bowl soups, pastries and more. Huber Heights, you too now, can enjoy the fun.

PHILLY PRETZEL FACTORY: Centerville just held a ribbon cutting at this location on S. Main Street near Lock 27. Big, Soft Pretzels are the love here, with various toppings and dips. Get ready to make and bring back some memories with your first bites.

PIZZA FIRE: The fresh toppings pizza place where you run down the line and top it yourself. The new location is on 4325 Far Hills Ave in Kettering.

PRIMANTI BROTHERS: The famous Pittsburgh chain is now in Dayton too, near the Fairfield Commons mall. Overstuffed pastrami sandwiches, reubens, and are all the rage here. Are they as good as the original? You be the judge.

Rapid Fired Pizzas are popping up all over. They have a Blueberry Dessert Pizza !

RAPID FIRED PIZZA (4 new locations): Fairborn, Centerville, Bellbrook and Huber Heights, locations are all news and have all been thriving and Kettering opensthis Friday with FREE pizza. Quick Pizzas and Quick huge salads for about $7.95. With topping choices like ricotta cheese and sun dried tomatoes, what’s not to like?

SKY ASIAN CUISINE: The upscale Sushi restaurant that took over the struggling location at the corner of Wilmington Pike and Woodman’s fork in the road. All the discussions we have heard about this place have been very positive.

SMITH’S BOATHOUSE RESTAURANT: On the Great Miami River, in Troy, Ohio, this upscale dinner place specializes in Seafood and Steak. A fun, elegant setting, and the owners are lifelong locals who seem to really care about the food quality.

Loose Meat Sandwich from Spent Grain Grill. New inside Warped Wing 2016

SPENT GRAIN GRILL: Inside Warped Wing Brewery, this literal hole in the wall place serves tremendous amounts of food to a busy, thirsty brew crowd. From loose meat sandwiches to the tater tots, we are fans of this new place. Spent Grain literally uses the waste from the brewing process to make pizza dough and bread for their burger and sandwich buns. Good idea, and it fills a need for tasty food while drinking locally brewed beer.

STAGECOACH CAFE: New Carlisle has a quaint new eatery that is turning heads. With 35 facebook reviews and all of them 5 stars, it is time to give credit where due. Specials like Lasagna and Chicken and Noodles, point to a place with comfort food. There saying is “Stop in and try the homemade difference.” It looks like it is time for a a Food Adventure.

TABLE 33: With the saying “grow, share, eat,” they are blazing a unique trail in the breakfast food jungle. They use locally sourced products and have faith based philosophy of turning no hungry person away. Located at 130 West 2nd Street, they offer weekend brunches as well.

James Nunez and his wife have a restaurant now on West Third Street.

TABLE of CONTENTS CAFE: Xenia area cafe owned by Cassaundra Lee. It is actually inside the Blue Jacket Bookstore. They have a daily menu with coups made from scratch. Hand baked items are available for dine-in or takeout.

TEXAS BEEF and CATTLE CO.: Originally know for festivals, these caterers now have a restaurant where patrons can own a share of the establishment. Being an owner has its privileges such as price breaks and more. Owner James Nunez and his family make some of the most succulent beef brisket we have ever tried. Their BBQ sauces and rubs are amazing. Get to 1105 W 3rd St, these people know what they are doing.

TOKYO JAPANESE GRILL & SUSHI: New full service sushi restaurant with hibachi and Japanese soup choices as well. Located across the street from the Cornerstone development on Feedwire Rd, it has been open since April, 2016. Menu offers deals on larger pieces of sushi orders.

VICTOR’S TACO SHOP: Recently opened at 1438 Keowee Street, there is also a location at 1002 N. Broad St. in Fairborn. This colorful drive thru specializes in Tacos, Rolled Tacos, Quesadillas and Todstadas.

Zombie Dogz: now on Brown Street Serving “Juan of the Dead” and others

THE WANDERING GRIFFIN: The newest Brewery and watering hole has a unique design. They have a couple bars and a coffee bar called Wanderlust. The menu for breakfast, lunch and dinner is getting great reviews. You may recall this place used to house Quaker Steak and Lube near Wright State’s Campus, just off Colonel Glenn Highway.

THE WRIGHT PLACE: Completely remodeled restaurant inside the Holiday Inn, across from Wright State. This eatery looks to pull guests in with historic decor and great food. Using local foods and a “chef’s garden,” Chef Justin White looks to kick things up a notch on his menu.

ZOMBIE DOGZ: Dayton’s most popular food truck has a brick and mortar location on Brown St. in the old Shish Wraps storefront. David and Lee VanArtsdalen have really pushed the envelope over the years, and now you can have all of your favorite dogz – check out their menu here. How can anybody not love this fun place?

“Street Style Gyros” are must eats at the Greek Street Food Truck

*****NEW FOOD TRUCKS IN 2016*****
GREEK STREET FOOD TRUCK: Owner Chris Spirtos has taken his street Gyro recipes to the Dayton streets with great success. They have one of the more grueling schedule of appearances, and it has led to many being exposed to their great foods. Our faves are the baklava, spanakopita and “Chicken Gyros, Street Style”

LATIN AREPAS FOOD TRUCK: A family operated food truck, that also offers catering. The menu includes classic Venezuelan,Colombian, Latin American, and Tropical cuisine. Menu items include Arepas, Tacos, & Empanadas. They are Vegan & Vegetarian Friendly, with Gluten free choices.

MENEHUNE TIKI BUS: This is the only double decker food truck in Dayton, and it is a stunning sight. Although dogged by a couple of unfortunate mechanical issues and a wreck, they are back and bringing their Hawaiian and South Pacific food to the Miami Valley masses. The Kalua Pork Grilled Cheese sandwich is a “must eat.”

Menehune Tiki Bus is a two story Food Truck

SON OF A BISCUIT: Dayton’s Breakfast Food Truck featuring Biscuit and English Muffin Sandwiches. Brad Manning, the owner prides himself on quality ingredients so he only serves Landes Fresh Meats from an old fashioned farm market in Clayton that specializes in Farm-Harvested Beef & Pork. This Food Truck makes it easy to want to “rise and shine.”

And now … sadly, some of our favorite Food Adventure spots closed this year as well…

We give a tip of the hat to those we will miss.

*****RESTAURANTS THAT CLOSED in 2016*****

Bad Dog, Nice Taco is missed !

BAD DOG, NICE TACO: Our own Chef LeeAnne House and Brian Johnson teamed to bring you a hot dog and nacho cart that spoiled us with toppings from feta to freshly made housemade sauces. Currently Chef House is in Chicago, and when we asked about a re-opening possibility for Bad Dog, she said “never say never.” Stay Tuned.

THE BARNSIDER: After more than 41 years, the Barnsider restaurant served its last meal in May 2016. Known for prime rib and shrimp dinners, you can still buy their cocktail sauce at local grocers and Foremost Seafood.

No more Bob Evans French Toast on Harshman Rd

BOB EVAN’S: The location on Harshman Road, near Stebbins High School closed in 2016. We hope the students of Stebbins are still able to get biscuits, gravy and pancakes at acceptable intervals.

BOSTON’S BISTRO: July 2016 marked a historic closing. After 35 years of business, owner Dave Boston closed his establishment on N. Main Street. Much of his business has been at the old Sports Page location. It was a building his father built. Boston’s was known for being the first place to sell multiple craft beers in the Dayton area. He started selling craft beers in the 1970’s. Dave said he would reopen at another site if the deal was right.

David Boston, in his now closed pub

CORLEONE’S CENTERVILLE: This spinoff pizza joint was the 2nd location for Corleone’s, tucked into a shopping center on 725 behind Fricker’s. It never quite took off, even though they had some tremendous pizza and pasta options. Thankfully the Patterson Rd. location is still open.

DESIGNER DOGS: It opened in January, 2016 inside the Fairfield Commons mall, and closed in September. Inventive toppings on the hot dogs included shout outs to various cities and states. The owners promise a return in some fashion, noting a deal in the works to mass produce their dogs. Hopefully we see them again real soon.

Corleone’s in Centerville closed. We miss the pasta dishes .

DON PABLO’S, FAIRFIELD COMMONS: They were one of the first restaurants to open around the Fairfield Mall. Decades later, they would close in 2016 citing lack of business. We are sad to see them go as their drinks and chips with salsa were some of the best around town.

DT’s KITCHEN CARRYOUT: They opened in March and closed in December, 2016. The menu was a broad diner menu from Quesadillas to Fried Shrimp Dinners. We hate to see locally owned restaurants close, especially when the customer reviews looked so good.

Inside Sushi Cafe one last time

ECLIPSE COFFEE and TEA: Locally owned coffee shop located on Wilmington Pike between LaRosa’s and Frisch’s. Maybe the location was tough, because it looks like the product was superior. They carried quality coffees and teas out of Seven Hills, Ohio.

KAI SUSHI CAFE: One of Dayton’s first sushi restaurants. The crowds had dwindled over the years with increased competition. An empty parking lot seemed the norm the last few months, and after a couple of transfers of ownership and a legal dispute, the restaurant could not continue to operate. We hope this old Howard Johnson building on Byers Rd. gets a new tenant soon.

KRISPY KREME: January, 2016 was the closing date for cult favorite. The national donut franchise could not keep up with local

No more “Hot Fresh Now” light. Damn you Krispy Kreme !

favorites. Although it will close, regional bakeries will still be pumping Krispy Kreme product into various gas station convenient stores around town.

LAROSA’S, HUBER HEIGHTS: Buddy LaRosa decided to pack this one in during 2016. The Cincinnati based company could not get the business they wanted to stay open. But don’t worry although the 7375 Old Troy Pike location is closed, there are others around Dayton and of course Wayne students can still get slices at King’s Island.

LaRosas closes in Huber Heights – no more all you can eat spaghetti

LOGAN’S ROADHOUSE, FAIRFIELD COMMONS MALL: A surprise to many, corporate cited high rent and low income for the closing. If you people would have just not thrown your damn peanut shells on the floor.

MAX n ERMA’S SPRINGBORO: Located at 710 Gardener Rd, off of State Route 741, this restaurant closed in January, 2016. We love Max n Erma’s. We love this regional chain and concept from the Garbage Burger to the drinks. Hopefully another one will open in town, soon.

Chopped Steak and Sweet Potato from Logan’s Roadhouse

MCKENNA’S GRILL: This restaurant on Presidential Drive in Fairborn, inside the Holiday Inn, closed to make way for “The Wright Place.”

MURPHY’S IRISH PUB: This locally owned restaurant closed in late 2016 and was replaced by Carmella’s Italian Kitchen. It’s sister restaurant Paddy’s in Centerville remains open.

OSAKA SUSHI and BUFFET: Dayton’s first conveyor belt sushi restaurant, was an upscale buffet that just never

Sangria at Max n Ermas

caught on. There was a strong regular customers of Asian descent, but the big crowds were few, forcing them to close. The owner has promised to renegotiate the rent and reopen as a hibachi restaurant much like Sake or Benihana.

Osaka Sushi Buffet and Hibachi has closed on Kingsridge

QDOBA, BROWN STREET: This eatery closed July 2016. It was located in the heart of the busy restaurant district across from University of Dayton.

SHISH WRAPS: Simon Abboud owned this health conscious restaurant that turned Mediterranean street food into some wonderful creations. We were very sad to see this place on Brown Street go. Their hummus, tabouleh and sauces were all made from scratch. Their shish wraps always left us “shish faced.”

SUSHI CLUB: February, 2016 marked the end for this “all you can eat” made to order sushi place on Alex Rd. We had hit this spot many times and always had a good meal. Maybe the food costs did them in, but they never could seem to capture the big crowds although they had a regular following. We were surprised it closed so quickly and really miss the food.

Fajita Rancher Bowl from Qdoba

TASTY MEASURES CAFE: Although they made their own deli meats using Sous Vide style cooking methods, the business crowds were not enough to stay open. Unfortunately this locally owned cafe on Jefferson Street closed in June, 2016.

UNCLE SUNNY’S HOMESTYLE CAJUN FISH & CHICKEN: A family owned spot on 131 Cincinnati Ave in Xenia, it was all about the fried fish and chicken. The reviews were great, and although they originally were going to be a 24 hour restaurant, that never came to fruition. The owners are hinting at another project in the works, so stay tuned.

A Shish Wrap

That does it for the movers and shakers of this year. Do you have a comment about any of the places that have closed or opened? Please leave your thoughts below.

Do you have any predictions for 2017 ?

We look forward to more Food Adventures in 2017. If you would like more on the Dayton food scene, follow us on FACEBOOK by clicking HERE.

HAPPY NEW YEAR to all, and to all a good bite!

Sushi Club – all you want sushi closed on Alex Rd.

Side of Lobster at Logan’s Roadhouse – CLOSED by Fairfield Commons Mall

Archers Kettering is HERE !

Bad Dog Nice Taco’s Breakfast Omelette taco

Chuy’s Elvis Enchiladas – a tribute to the King

Zombie Dogz – DEAD DIXIE dog

A Hot Dog from Freddy’s Steakburgers & Frozen Custard

Panda Express – Honey shrimp and General Tsao Chicken

Rapid Fired Pizza has lots of sauces !

Spent Grain’s cheesey gravy tots – inside Warped Wing

End of an Era – Boston’s Closes

All you can eat Sushi Club closes on Alex Rd. in 2016

The Greek Street Food truck cooking spinikopita

Kai Sushi Cafe – a last sushi roll

The Pork Grilled Cheese from Menetune Tiki bus – food truck

Mystery Monday – December 26, 2016

December 26, 2016 By Tom Gilliam

Welcome to Week 46 of Mystery Mondays. The answer to Week 45’s Mystery Photo is: The Christmas tree in downtown Troy, Ohio. I took this photo on December 3, 2016.

We congratulate our randomly drawn winner Chris S of Troy, you were our lucky winner out of the 60+ correct guesses. You’ve won two pizzas from Rapid Fired Pizza.

Enter here:

http://goo.gl/forms/dyU55fzc48

We’ll post the winner next Monday with details about the photo as well as a new photo to challenge your knowledge of the Dayton area.

Thanks for playing and good luck!

Here’s our Mystery Photo for Week 46:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

“Santa, We’ve Been Naughty with Food”

December 20, 2016 By Dayton937 Leave a Comment

Has this face been nice?

Dear Santa,

“You see us when we are sleeping, and know when we’re awake. /We know we better be good, but some shortcuts we just had to take.”

The Food Adventures Crew admits it. We made the naughty list. Today we come clean about our secret shortcuts we use from time to time while in our kitchens.

THE BIG RAGU HAS BEEN NAUGHTY:
The Big Ragu has a secret. It is a blemish on his Food Adventure career… Yes it is true, sometimes he fakes it. Sometimes, when in a pinch and he needs some marinara sauce, he turns to a locally jarred sauce. It is one of the only ones

The Big Ragu gets help on occasion

he trusts. Mamma DiSalvo’s Marinara Sauce has saved him in many a tight spots. From parties, to last minute luncheons, it has saved him from Manicotti to Mostaccioli. When faced with hours and hours of cooking down a home made spaghetti sauce, sometimes he gets a little help from Mamma! The sauce is the closest thing to The Big Ragu’s family recipe that he has tasted in a jar. Ahh and the stress it saves. Seriously, Foodies out there, this is the best jarred sauce in the WORLD. Honorable mention to 2 other sauces: Schiavione’s and Zappia’s, both made locally! I’m sorry Santa, shhhhhh no one knows!

HUNGRY JAX HAS BEEN NAUGHTY:
Jax has a secret. Yes, this impeccable home cook has a naughty short cut. Not even her Elf on a Shelf knows about this one. Her bad Food Adventure act? Sometimes she uses American cheese in my mac and cheese. To top it off, she uses

Jax Mac n Cheese

the Boar’s Head Sharp American Cheese instead of Kraft. (This is actually a great tip for you cooks out there who love a rich Mac n Cheese. Hint #2 add maple sausage crumbles into your mac n cheese.) Ahem .. Dear Santa, I am sorry I have been bad, and if you think I deserve coal in my stocking, I will use it for summer cookouts.

Adopt puppies like me through Miami Valley Pit Crew

CHEF HOUSE HAS BEEN NICE:
Dear Santa, I have been nice. I would never do anything like those culinary shortcuts, as you know. If you need a wooden spoon to spank the other two, you can borrow one of mine. Now to reiterate my Christmas list, let’s go over it again shall we Santa? To start with, I want a HUGE de-stemming machine, something that can really breakdown the peppers for my sauces. Also, an endless supply of empty glass bottles would be nice. And a cleaver, remember? A BIG cleaver. One last thing… how about one more little sweet puppy from the Miami Valley Pit Crew, who rescues local dogs? (Miami Valley Pit Crew is a great organization that has helped place dozens of dogs into loving homes. Locally owned, it is a great Dayton area charity to support this holiday season). That’s all, Santa. (Here is a tip though… the frozen gnocchi at Trader Joe’s is a great product if you don’t have time to make your gnocchi from scratch).

Have you been naughty or nice this year? Do you have any shortcut culinary confessions you want to share below?

Please comment and tell us about your naughty Food Adventures!

From all of us at Food Adventures, we with you a Merry Christmas, Happy Holidays and a very prosperous New Year.

Have you been naughty ?

Chef House needs some pepper peelers, Santa !

Big Ragu uses Mamma DiSalvos Jarred sauce when he doesnt have enough time for his own sauce

Chef House has been nice – she wants some more cutlery, Santa

Jax uses Boars Head instead of Kraft for her Mac n Cheese

Jax is a whiz in the DLM Culinary Center

Chef House at a Spicy Olive Cooking Class

Mac N cheese with Maple Sausage – Hungry Jax made it

More empty bottles please !

When it is gonna take hours and you got minutes.. Ragu fakes it

Manicotti from Ragus Kitchen – he didnt use DiSalvos Sauce this time

Kitchen Perfection

A scoop of Hungry Jax Mac N Chese

Dear Santa – maybe one more play pal for these guys?

Dear Santa – a pepper processor would be great, thanks !

Hello .. my name is Big Ragu and this is my manicotti

Sometimes Ragu is nice …

Being A Nerd Is Not Dead: Welcome D20!

December 19, 2016 By Brian Petro Leave a Comment

This place is going to become a critical hit.

Anyone who has ever sat down for a session of games knows the drill. The players all gather around a table, or several tables, and start to spread out cards, dice, and meeples. Beverages are chilling in the fridge, and friendly banter is flowing. Then the games begin. Sometimes you sit down to a long, intense game of Arkham Horror. It could be a night of a few quick games of Ticket to Ride, Smash Up, or King of Tokyo. Or you look at the four games just mentioned and wondered what the hell are you playing. When you started gaming, it was Dungeons and Dragons and Magic: The Gathering. Of course, when you started gaming the drink options were Mountain Dew or Coke. Board games have expanded in the last five years like craft beer started to in the mid-to-late 90’s. There are stores full of European style and other modern games like there are stores full of craft beer from all over the world. These two forces have been emerging in other cities, and have finally made it to Dayton in the form of D20: A Bar with Characters.

The story above is probably familiar to Andrew Sparks, co-owner of D20. He has been a game enthusiast for as long as he could remember. His D&D game was strong, and it grew into a lifelong love of games and gaming. It is something that his wife and co-owner Chrissy Sparks have in common. They also share a love of craft beer, something he developed during his time managing Belmont Party Supply. D20 emerged from the realization that if this was something their friends enjoyed doing, why not invite other people to do it as well? After another bar concept had fallen through, he found a vacant cell phone store on Whipp Rd. to be the perfect place for his new concept. Then Andrew and his crew went to work.

There is a little something for everyone!

When you walk in and look around, everything in the bar was hand selected and hand made by Andrew. Even the stacks and stacks of games were brought in from his collection. There is a handful that are donated, but the vast majority are his. The tap list, covering twenty taps in all, were also hand selected by them. Not a beer person? They have already thought of that. Knowing that a gaming place was going to attract a wide variety of people, they offer a selection of cocktails and mocktails. Mead and ciders are available, as are teas and other non-alcoholic options. You need to pace yourself when someone pulls out Carcassonne. If you are planning on playing through dinner, have no fear. The owners have worked that out as well. Their neighbors at Peking Garden are willing to walk next door to deliver, and a wood-fired, artisan pizza place will be moving in soon. During their soft opening, they had more than a few visits from Cousin Vinny’s.

Their soft opening was a huge success. So much so that the owners extended it an extra three hours to accommodate all of their guests. But they are not going to rest on the huge buzz of opening night. They have events planned soon. They are working with the Ohio Pathfinder Society (Dayton Chapter, of course) to set up some game nights at their venue. They are also planning their affairs, introducing people to games like Cards Against Humanity and Settlers of Catan. Andrew is looking for games that are easy to explain to new gamers, introducing them to games that are different that old standbys. Though if you want, Monopoly, Life, and Stratego are available for you to play. There are games for everyone.

Roll a twenty-sider to decide your next beer…

Andrew and Chrissy want to turn D20 into a gathering place. With comfortable couches and plenty of tables, seating and unique games to explore, they are well on their way. The air was thick with chatter, and the bartenders were keeping busy with patrons celebrating a victory or tending the sting of a narrow loss. Craft beer enthusiasts in the area can come in and enjoy a few pints, and gamers can sit down and either learn a new game, like Hive, or play a familiar one with friends. Either way, Dayton has a great new hang out south of town. Game on!

D20: A Bar with Characters is located at 2144 East Whipp Rd Kettering, OH 45420. You can contact them at (937) 221-9873. Information about the bar, their tap list, and coming events is listed on their Facebook, Twitter, and Instagram pages.

Mystery Monday – December 19, 2016

December 19, 2016 By Tom Gilliam

Welcome to Week 45 of Mystery Mondays. The answer to Week 44’s Mystery Photo is: The Falls at Charleston Fall Preserve. I took this photo on December 5, 2016 during the Miami County Parks Evening of Lights holiday event.

We congratulate our randomly drawn winner Miranda of Tipp City. You’ve won two tickets to see the Legendary light of Clifton Mill.

Enter here:

http://goo.gl/forms/dyU55fzc48

We’ll post the winner next Monday with details about the photo as well as a new photo to challenge your knowledge of the Dayton area.

Thanks for playing and good luck!

Here’s our Mystery Photo for Week 45:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

Mystery Monday – December 12, 2016

December 12, 2016 By Tom Gilliam

Welcome to Week 44 of Mystery Mondays. The answer to Week 43’s Mystery Photo seemed to be difficult for people to identify. Many thought it was the Engineers Club, some thought the Dayton Art Institute, but if you’re looking down Third Street toward Main Street in Downtown Dayton you’ll see the Old Court House on the left. I took this photo on November 25, 2016 at the end of the Dayton Holiday Festival‘s kickoff.

We congratulate our randomly drawn winner Theresa of Kettering. You’ve won 2 tickets to The Legendary Lights of Clifton Mill.

Enter here:

http://goo.gl/forms/dyU55fzc48

We’ll post the winner next Monday with details about the photo as well as a new photo to challenge your knowledge of the Dayton area.

Thanks for playing and good luck!

Here’s our Mystery Photo for Week 44:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

Mystery Monday – December 5, 2016

December 5, 2016 By Tom Gilliam

Welcome to Week 43 of Mystery Mondays. The answer to Week 42’s Mystery Photo is: The NCR Renaissance Auditorium at The Dayton Art Institute, built in 1930. I took this photo on November 23, 2016 before the WYSO benefit show Such A Night: The Last Waltz Live.

We congratulate our randomly drawn winner Courtney of Bellbrook. You’ve won 2 tickets to The Legendary Lights of Clifton Mill.

Enter here:

http://goo.gl/forms/dyU55fzc48

We’ll post the winner next Monday with details about the photo as well as a new photo to challenge your knowledge of the Dayton area.

Thanks for playing and good luck!

Here’s our Mystery Photo for Week 43:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

McDonald’s Chicken Breakfast Sandwich Giveaway !

December 3, 2016 By Dayton937 Leave a Comment

Chicken Biscuit with Cheese and Honey

The Big Ragu is a fan of the new chicken breakfast sandwiches at McDonalds and he wants to give away some free sandwiches to you.

***Five lucky people who comment below on this article, will be chosen at random to win Two Free Breakfast Sandwiches each***.

The best part (besides them being free) is that you don’t have to wait just for breakfast hours. These babies are the newest items available all day as part of McDonald’s All Day Breakfast Menu.

HERE’S THE SKINNY ON McDONALDS NEW CHICKEN BREAKFAST SANDWICHES:

The Chicken McGriddle

— CHICKEN MCGRIDDLE: A fried chicken patty, tucked between two pancakes, injected with syrup. This is probably the fave of the bunch. This is like a chicken and waffles in every bite. Here is a tip, order it with cheese !

— CHICKEN BISCUIT: A full country biscuit houses this fried chicken patty. Here is a tip, order it with honey, it will make your mouth water. This is the most filling of the three sandwiches.

— CHICKEN MCMUFFIN: This sandwich is, of course, a fried chicken patty on a toasted English Muffin. We love to try this one with a little bit of mayo, so ask for a packet. Bring some crunch into your morning with this winner.

Ronald visited us at the McDonalds on Yankee and 725

HONORABLE MENTION: Don’t forget to order a hash brown to go along with your sandwich. Want to get a little wacky? Put the hash brown inside the sandwich like the Big Ragu does. We call this creation a “McChicken ‘n Tater” sandwich.

So, next time you are on the go, and pull into the Golden Arches, remember these Food Adventure tips. For about 2 bucks you can grab a good sandwich. They are great as is, but if you want to doctor them up, consider ordering them with cheese and honey. Even order them with mayo depending on your condiment preferences. Remember, they aren’t just for breakfast anymore, since McDonald’s serves them up all day.

Food Adventures has no rules, we eat it all and give our slant

The Chicken McMuffin with Cheese

Our creation with a hash brown “A McChicken Biscuit n Tater” sandwich

Bite into a Chicken McGriddle

Chicken Biscuit With Cheese – Doctor it up with honey !

Does anybody else do the stuff Big Ragu does? A Food Adventure on a muff

Dripping with cheese and honey – The Chicken Biscuit

How about a Chicken McMuffin with some mayo?

on everything food related. Original photos, and we write our own weekly articles. Foodies, welcome to your paradise !

For more daily food fun with no rules, “like us” on Facebook by clicking HERE. Enjoy the photos below.

Now… how to**** WIN TWO FREE BREAKFAST SANDWICHES *** Just comment below. We will choose 5 winners at random next Wed. Dec 7th. Stay tuned and GET YOUR CHICKEN ON !

Ariake Sushi Event Announced for Jan. 16th

December 1, 2016 By Dayton937 Leave a Comment

The Dayton Roll

All You Can Eat Premium Sushi Rolls?? YES !! Sushi Lovers… unite !!

Food Adventures has done it again.

We have partnered with Ariake Sushi to host a ONE NIGHT ONLY, all you want sushi event on Monday January 16th, 2017. They have agreed to open up on a Monday evening and let our Food Adventures Crew have the entire restaurant.

TICKETS ON SALE AT THIS LINK. Tickets include tax, tip and water/tea.

Please note, we only have room for 50 people at this dinner. So get your tickets NOW !

Ariake is known for terrific, premium sushi. You may have seen our previous article on this restaurant HERE.

Miso Soup included

Owner Miko Whigham and her sushi chef, Chef Sasaki have planned an incredible spread, and this night will be one of a kind. This is the foodie event you have been waiting for.

HERE’S THE SKINNY on ARIAKE SUSHI’S ALL YOU CAN EAT FOOD ADVENTURE:

WHEN: MONDAY, JANUARY 18th, 2017 at 6:30pm

The Godzilla Roll

WHERE: ARIAKE SUSHI RESTAURANT, 59 FIESTA LANE, MIAMISBURG

COST: $45 per person this includes the tip and tax and the following….

— MISO SOUP

— CRAB & SEAWEED SALAD

— ALL YOU CAN EAT SUSHI ROLLS UNTIL 8:30pm.

— HOT TEA and WATER

Shrimp Tempura Roll

There will be other drinks and alcohol for purchase.

NOTE*** The sushi rolls available will be a good variety chosen by the chef. Diners will pick from a nice display of sushi that will be constantly replenished

*** CLICK HERE TO PURCHASE TICKETS *** Limited to the first 50 people. We are expecting a sell out.

Join us for this MUST EAT event on Monday January 16th, 2017. As always, this Food Adventure will also be filled with Trivia, Door prizes and more…

Check out some more photos below of what you can expect at the special dinner.

Are you a local foodie?? Then join the more than 7,000 Dayton foodies on our Facebook Food Adventures Page HERE

All you can eat Jan 16th

Up close Spider Roll

Tuna Roll

13076827_1005972022771162_6488586225986041540_n

Front Entrance across from the Dayton Mall

Dayton Roll

Shrimp Tempura roll

The Crab Seaweed Salad

Deep Fried Roll

Rainbow roll and Tuna Roll

Ariake Roll and more

Spider Roll – Softshell crab

Salmon Roll up close

Salmon Roll

All the sushi you want ..

Tuna Roll up close

Chef Torching an eel roll

Look at that plate !!

Buy your tickets NOW !

Spicy tuna roll

Oh my goodness… an Ariake Roll!

MAN CALLED OVE Returns and LOVING & MOONLIGHT Stay at THE NEON!

December 1, 2016 By Jonathan McNeal

Hello Everyone!

Thanksgiving weekend was bustling at THE NEON. Many thanks to everyone who came out to support our two award-winning films. Speaking of awards, we were very happy to read about MOONLIGHT cleaning up at the Gotham Awards this week (the first big awards of the season). Over the past two years, the Gotham Awards have predicted the Oscar for “Best Picture” (SPOTLIGHT and BIRDMAN)…thus we think MOONLIGHT will continue to be a major player this year.

We will hold both LOVING and MOONLIGHT for another week. In addition, we have one more treat to rotate back into the mix – A MAN CALLED OVE. We had to let go of OVE last week because we had other commitments…but now, due to popular demand and the fact that we have space, we’re bringing OVE back for a handful of screenings. Don’t let it slip by!

This Saturday will mark the beginning of the Family Holiday Film Series . On Saturdays in December, we’ll present films that are suitable for the entire family – sponsored by The Dayton Holiday Festival, Channel 99.9 and THE NEON. These films are FREE for children 12 and under and only $2 for general admission. On December 3 at Noon, we’ll screen ARTHUR CHRISTMAS . On December 10, we’ll screen HOW THE GRINCH STOLE CHRISTMAS – starring Jim Carrey. And lastly, on December 17, we’ll screen the holiday classic IT’S A WONDERFUL LIFE (the big screen is the best way to see it). Please spread the word with your friends and neighbors…we’d like to see packed auditoriums each week.

Our friends at 4Mary.org have two more screenings of APPARITION HILL on the books. “Join 4Mary.Org for a night at the movies! A few years ago, 4Mary.Org organized screenings of the independent film THE TRIUMPH, and it was a terrific success. Now, from the same director, comes the new feature film APPARITION HILL about an unlikely group of pilgrims who journey to the same little-known village of Medjugorje. Two screenings remain: Thurs Dec 8 at 7:30pm and Mon Dec 12 at 7:30pm. Tickets are $10 each and are only available online via this LINK. All proceeds benefit the 4Mary Youth Pilgrimage to Fatima in 2017. For more info, contact [email protected]” (taken from press notes) To watch a trailer for this film, click this LINK.

We just received permission to have a preview screening of NOCTURNAL ANIMALS on Thursday, December 8 at 7:30. This was one of my “Top 3” films at this year’s Toronto International Film Festival. It’s a stylish and dark thriller from famous fashion designer Tom Ford, and I’m so glad we’re able to bring it to town. (My other 2 favorites from the festival were MOONLIGHT and LA LA LAND.) I’ll provide more details about this film in next week’s newsletter.

Don’t forget that we offer NEON Gift Certificates in $5 and $10 denominations – perfect for all of the film lovers in your life! Gift certificates are available in our lobby during traditional hours of operation.

Thanks for your continued support!
We hope to see you soon,
Jonathan

SHOWTIMES for Tuesday, Nov. 29 – Thursday, Dec. 8:

MOONLIGHT (R) 1 Hr 50 Min
Tues day – Thursday (Nov 29-Dec 1): 2:45, 5:15, 7:45
Friday & Saturday (Dec 2 & 3): 2:30, 7:30, 9:50
Sunday (Dec 4): 2:30, 7:30
Monday – Wednesday (Dec 5-7): 5:15, 7:45
Thursday (Dec 8): 5:15

LOVING (PG-13) 2 Hrs 3 Min
Tuesday – Thursday (Nov 29-Dec 1): 2:30, 5:10, 7:40
Friday & Saturday (Dec 2 & 3): 11:40, 2:10, 4:45, 7:20, 9:45
Sunday (Dec 4): 11:40, 2:10, 4:45, 7:20
Monday – Wednesday (Dec 5-7): 2:30, 5:10, 7:40
Thursday (Dec 8): 2:30, 5:10

A MAN CALLED OVE (PG-13) 1 Hr 56 Min
Friday (Dec 2): 12:00, 5:00
Saturday (Dec 3): 5:00
Sunday (Dec 4): 12:00, 5:00
Monday – Thursday (Dec 5-8): 2:45

ARTHUR CHRISTMAS (PG) 1 Hr 37 Min
Saturday: Noon

APPARITION HILL (PG-13) 1 Hr 55 Min
Thursday: 7:30

NOCTURNAL ANIMALS (R) 1 Hr 56 Min
Thursday: 7:30

COMING SOON:
(All Dates Are Tentative. Dates Often Move And Sometimes Disappear.)
Dec 8 – NOCTURNAL ANIMALS
TBD – MANCHESTER BY THE SEA
TBD – LA LA LAND
TBD – LION
TBD – EAGLE HUNTRESS
TBD – ELLE
Jan 27 – JACKIE

Dec. 3rd Bazaar to Feature Free Mimosa Tasting !

November 29, 2016 By Dayton937 Leave a Comment

A great, local event !

Tired of your average bazaar? This one promises to be fun and fulfilling!

This Saturday, Dec. 3rd in Moraine, The Greater Dayton Apartment Association office is hosting a Holiday Bazaar!

All proceeds benefit their related charity, called The Rent Foundation, which helps keep families from being homeless, by paying their rent in times of unexpected hardship. Over the year, the Rent Foundation has helped hundreds of local families, and your support, will help them continue to help hundreds more.

HERE IS THE SKINNY ON THE SATURDAY, DEC. 3rd HOLIDAY BAZAAR:

—WHEN: This charitable event takes place Saturday December 3rd, 2016 from 10am – 3pm

Free Mimosa Tasting !

—WHERE: The event center located at 3155 Elbee Rd, suite 300, Moraine, OH 45439

****Please note the event center is on the 3rd floor, so use the elevator in the lobby!

—WHAT: They are offering a festive day of shopping. Some traditional booths mixed with some fun and funky local craft-vendors that you’re sure to LOVE! We are also offering a Mimosa Tasting for our shoppers 21 and up sponsored by a local business, called “My Catering Gal.” There will also be raffle prizes.

—WHAT ELSE: Baked Goods, Bourbon Balls, Snacks & Refreshments Available During the Show for Additional Purchase.

—COST: Admission at the door is $3.00. No charge for children under 12. All proceeds benefit GDAA Rent Foundation. Snacks and raffle tickets will also be for sale at the event. There will be a Coloring/Craft Table for Children.

—LIST OF SOME OF THE VENDORS and LOCAL BUSINESS ON HAND

****Traveling Vineyard ****Usborne Books & More

****Plunder Design ****Lularoe

****Mary Kay ****She Blingz by Shonda

****Pure Romance ****Origami Owl

****Lillarose ****Pampered Chef

****Poetic Xchange ****Lipsense

****Scentsy ****Younique

****Wildtree ****Mama Aswan Butters & Oils

****Custom Burlap Wreaths by Babes & Burlap

****Stained Glass Home Accents ****LIVELOVEBEAD

****Hand Crafted Quilted Purses by Blue Line Design

****Custom Jewelry ****31

****Scent Hound Candles ****Home Accessories,

****Photography by Alison ****Hand-crafted Baby Items

****Unique & Delicious Vendors ****Desserts

****Butter Rum, Apricot Brandy & Harvey Wallbanger Cakes by Langford’s Gourmet Cookies!

A great opportunity to put a dent in your holiday shopping list !

From hand lotions to handcrafted items, this promises to be a blast. Please join us at the bazaar and know you are supporting a good cause as well. This is a “MUST SEE” event, don’t miss your opportunity to support local vendors and charities.

Dec 3rd from 10am -3pm

FULL DETAILS

Mystery Monday – November 28, 2016

November 28, 2016 By Tom Gilliam

Welcome to Week 42 of Mystery Mondays. The answer to Week 41’s Mystery Photo is: The Legendary Lights of Clifton Mill. I took this photo on December 29, 2015.

We congratulate our randomly drawn winner Juline of Kettering. Rapid Fired Pizza certificates are coming your way!

We challenge you to tell us where in the Dayton area this photo was taken by filling out the form below. We’ll do a random drawing from all those with a correct answer and the winner will get 2 tickets to The Legendary Lights of Clifton Mill.

Enter here:

http://goo.gl/forms/dyU55fzc48

We’ll post the winner next Monday with details about the photo as well as a new photo to challenge your knowledge of the Dayton area.

Thanks for playing and good luck!

Here’s our Mystery Photo for Week 42:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

Just Stuff It, Will Ya ?

November 23, 2016 By Dayton937 Leave a Comment

Green Sriracha Bread Pudding by Chef House

Everybody is talking turkey, turkey turkey… giving pointers on grilling a turkey, baking one, deep frying one, etc, etc and so on.

Well, the Food Adventures crew says .. STUFF IT ! Literally. We want to share our secret or not so secret tips for stuffing, which is just as important as the turkey!

*** CHEF HOUSE’S TAKE ON STUFFING: Try Bread Pudding as an alternative. Always use quality ingredients.

—Stuffing vs. Bread Pudding by Chef House: I love both equally. My step dad makes an insanely good oyster stuffing every year for Christmas. It is loaded up with stock, butter and of course lots of oysters. I think gizzards are in there too.

Chef House in the Living Dayton TV Kitchen

—Bread pudding is a pretty cool alternative in that it can be sweet or savory! I like how versatile it is. I, of course, slightly spice mine up, add veggies (duh!) and you can’t beat the cheese, eggs and cream 🙂

—My only tips for these two would be “use quality ingredients.” Make your own stock for the stuffing, or use a really good one, I love Trader Joe’s veggie stock, actually more than i like their chicken broth! It has way more flavor. Use good bread! This year I am adding spicy sausage and caramelized onions to my Green Sriracha and zucchini bread pudding.

Jax with a plate of freshly carved Turkey

Wow, are you drooling yet? We are just getting started on this Food Adventure Holiday edition….

HUNGRY JAX’S TAKE ON STUFFING: Don’t Stuff it ! Tweak it !

Hey fellow foodies… here are my tips on getting the most of your stuffing experience….

— I don’t ever put stuffing inside my turkey, I just cook it in a separate dish! Why? Because there is a slight risk of salmonella if the turkey is under cooked. By placing stuffing inside the turkey you’re creating longer and unreliable cooking times. Don’t risk turning a holiday into a sick day.

Jackie never puts stuffing in her turkeys. Maybe a few herbs…

—Here are some tweaks I have done with test recipes!

1. Stuffing muffins: basically take your favorite stuffing recipe and cook it in a well greased muffin cups instead. baking time will be shorter so keep an eye on them. But now you have individual servings!

2. Hollow out a pumpkin or any other favorite squash (acorn would be fun too!) and bake the stuffing in the squash! This is a great pairing with stuffing that has the flavors of sage, maple or even apples!

Jax added some cranberrys to this stuffing

3. Add ins: Doctor up a simple stuffing by adding apples, pears, maple sausage, bacon or pancetta! Raisins, crasins and water chestnuts are also great too!

Finally, we have the last crew member giving some tips:

THE BIG RAGU’S TAKE ON STUFFING: Go Italian with it.

Big Ragu chopping garlic in the DLM Culinary Center

The Big Ragu says “here is my super duper, top secret, family recipe for Italian style stuffing that is versatile, quick and easy.”

This recipe, developed by my mom, is used regularly by our family for turkey stuffing, stuffed artichokes, stuffed mushrooms and even stuffed clams. I have tweaked it in my own special way, but basically it comes down to …. the “butter drizzle” at the end.

ITALIAN STYLE STUFFING RECIPE:

Oyster Stuffing, Ready for the Oven at Big Ragu’s home

Ingredients: 1 Loaf of Bread, 2 Eggs, 2 TBS Minced Garlic, 3 dashes of garlic powder, 3 dashes black pepper, 1 can of chicken broth (14oz), 2 TBS dried Oregano, 2 TBS Basil (dried or fresh), and a stick of melted butter or 2.

Directions: Whirl a loaf of bread in a food processor (Ragu normally uses Wonder Bread) or chip a loaf of bread by hand into silver dollar size pieces. Place bread into a big mixing bowl. Add eggs and spices and mix by hand, no.. really, using your hand and fingers. All the time slowly adding chicken broth until stuffing is mixed and slightly wet. The stuffing is best cooked in a casserole dish at 350 degrees for about 15-20 minutes until golden brown. *** The final and maybe most important step: Right before serving, drizzle some hot, melted butter over the top of the dressing.

Ragu’s Turkey Stuffed with Lemon Halves and Quartered Onions

Want Oyster Suffing (Dressing)? Use the above recipe and add a pint or quart of raw oysters, depending on how much of a seafood lover you are.

But Ragu, you say… “You didn’t put the stuffing in the turkey?”

NOPE.. I always cook it in a separate dish.

Here is what I stuff all turkeys with: Equal amounts of lemon halves and quartered onions. I stuff them in until they are bursting out. But I never eat the onions or lemons.

We hope this helps make your Thanksgiving plate complete

So there you have it…

The Food Adventure Crew of Chef House, Hungry Jax and The Big Ragu want to thank you for checking out our tips, and wish each and every one of you a Happy Thanksgiving.

Are you a Dayton Foodie? Follow us on Facebook by clicking HERE. We feature amazing photos, restaurant features, dinner events, charity events, recipes, cooking classes and so much more!

Feel free to browse some of our Holiday and party photos below.

Chef House’s Green Sriracha Bread Pudding !

Even use Ragu’s Stuffing for Artichokes

Use the same stuffing techniques for whole chicken dinners

Stuffed Clams by Big Ragu

We wish you a Happy Thanksgiving

Stuffed Portabella Mushroom – ready for the oven

Never stuff a deep fried turkey

Stuffing and more, makes the turkey dinner even better.

Jackie basting her grilled Turkey

Just Stuff It ! With lemon halves and onion quartes

Just Stuff It ! With lemon halves and onion quarters

Mystery Monday – November 21, 2016

November 21, 2016 By Tom Gilliam

Welcome to Week 41 of Mystery Mondays. The answer to Week 40’s Mystery Photo is: The Sinclair Conference Center at Sinclair Community College‘s David H. Ponitz Sinclair Center (Building 12).

We congratulate our randomly drawn winner Carley of Dayton. Rapid Fired Pizza certificates are coming your way!

Enter here:

http://goo.gl/forms/dyU55fzc48

We’ll post the winner next Monday with details about the photo as well as a new photo to challenge your knowledge of the Dayton area.

Thanks for playing and good luck!

Here’s our Mystery Photo for Week 41:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

Mystery Monday – November 14, 2016

November 14, 2016 By Tom Gilliam

Welcome to Week 40 of Mystery Mondays. The answer to Week 39’s Mystery Photo is: Cooper Park in downtown Dayton via the third floor of the currently under construction Dayton Metro Library Main location.

We congratulate our randomly drawn winner Demarus of Dayton. Rapid Fired Pizza certificates are coming your way!

Enter here:

http://goo.gl/forms/dyU55fzc48

We’ll post the winner next Monday with details about the photo as well as a new photo to challenge your knowledge of the Dayton area.

Thanks for playing and good luck!

Here’s our Mystery Photo for Week 40:

Photo by Tom Gilliam of DaytonGram & Tom Gilliam Photography.

Vermouth: From Medicine to Mixology

November 9, 2016 By Brian Petro

Roman wormwood, vermouth’s humble beginnings.

Combing through history, you will see one fact common to most liquors: they started off as medicine. Beer and wine had other uses. They were easier to make and used for everything from paying workers to surviving fasts to having something to drink that would not kill you. Before we started to dig into the science of diseases, doctors would prescribe methods that we would now call alternative medicine. Anything from draining humours through leeches to mixing a variety of herbs into a liquid and drinking it. One of the earliest herbs used was wormwood, based on the belief that it was effective in fighting stomach ailments.

The wormwood-infused wine would be consumed after a meal to calm the stomach and aid in digestion. This technique was used in Europe as early as 400 BC and in some cultures earlier than that. As the wine became popular in the 16^th century, those creating it added other herbs and spices to take the horribly bitter edge off the wormwood. In Germany, this bitter root was called Wermut. When the French and Italians took hold of it, they just Romanticized the word, calling the new batch of fortified and aromatized wines “vermouth.”

Modern vermouth became popular around the end of the 18^th century when Antonio Benedetto Carpano introduced it to the market. It quickly became a darling with the courts in the area and started to spread to the rest of the country. Not too far away, in southern France, dry vermouth was gaining steam. The French kept the botanical punch that the Italians had built into the wine, but dialed the sugar content back considerably. This is what gives dry vermouth its herbal punch. The Italians also have a version of a white, or blanco, vermouth that is a sweeter version of the French dry. It does not have less of an herbal kick; it has more sugar to hide it. Traditionally, these were the three styles of vermouth found in any liquor store. With the boom we see in craft cocktails, manufacturers are experimenting with other wines and herbs to offer new flavor profiles. There are rosé and orange wine-based vermouths now that utilize other botanicals.

Gaze upon this collection of Martini vermouths…

For over 100 years, vermouth had a starring role in the cocktails the world enjoyed. Two of the classics, the Manhattan and the Martini, were based on the herbal flavors they brought to rye whiskey and gin, respectively. Flipping through classic recipe books, you can see that after the tremendous impact vermouth had when it arrived in the United States in the mid-19^th century, it started to wane. The amount of vermouth became smaller and smaller until we settled on the 3:1 or 5:1 proportions you may see in bars. Venues that focus more on the classics will put the ratio closer to 2:1 spirit to vermouth, and may even offer the Martinez. The Martinez is one of the few vintage cocktails you will find where the vermouth, not the spirit, is the star in the glass. Two parts vermouth to one part gin (or 1:1, or 1.5:1, whichever proportion the bartender assures you is the original) is what you will find, with some maraschino liqueur to balance out the herbal quality.

Martinez

2 oz. sweet vermouth
1 oz. Old Tom gin (Ransom is an excellent choice)
1 tsp. maraschino liqueur
2 ds. Bitters (Boker’s is in the original, but Angostura works well)

Glass: Cocktail
Ice: None
Garnish: Lemon zest

Pour all of the ingredients into a mixing glass over ice. Stir until the cocktail is well chilled, then strain into the glass. Twist the zest over the cocktail then add it to the glass.

Martinez cocktail (credit: Ann Larie Valentine)

Any trace amounts of vermouth you were going to find in cocktails were wiped clean when Prohibition covered the land. Liquors that could not be faked were purged, lost in America for decades. When we finally returned to the business of drinking, vodka was becoming the spirit of choice. Vermouth has a strong flavor, and vodka has little. Vodka martinis, now sporting olives, forcefully pushed dry vermouth to the back of the bar shelf. And while some of the war vets were still big on the Manhattan, no one wanted to drink what their parents drank. Sweet vermouth soon found itself collecting dust as well, watching rum take over the brown liquor spot as vodka took over for clear liquor. The 1970’s and 80’s were dominated by sweet cocktails, balanced slightly by citrus juices. Unless grandpa was bellying up to the bar, vermouth was on the sidelines with the bitters.

The craft cocktail boom has invigorated the industry. From just a few bottles of Martini and Rossi on the shelf to an ever-widening array of flavors, vermouth is back. Before you run out and add that amazing collection to your liquor shelf, keep in mind that vermouth has to be at least 75% wine. That means an open bottle is only going to be good for up to four weeks on your liquor shelf. You can extend that through refrigeration, but not by much. Many brands offer smaller bottles to purchase. Grab one of those if it is just for you around the house. Or considering adding vermouth as part of your dinner plans to either get the stomach ready or calm it down after the meal. If the bottle lasts long enough to go a little south, you can add it to recipes that call for wine. Another requirement of vermouth is that it has wormwood as part of the recipe, best known as a dominant flavor in absinthe. That flavor heightens when you cook with it. You can put it in some cocktails to enjoy with your meal as well. Beyond the traditional Manhattan (sweet vermouth) and Gin Martini (dry vermouth), there is a wide array of cocktails that call for this fortified, aromatized wine.

Negroni

1 oz. gin
1 oz. Campari
1 oz. sweet Vermouth

Glass: Cocktail or Coupe
Ice: None
Garnish: Orange Zest

Pour all of the ingredients into a mixing glass. Stir, then strain into the cocktail glass. Twist the orange zest over the cocktail, then add to the glass. Alternatively, you can pour all of the ingredients over cubed ice (larger cubes work best), stir, then serve.

A Negroni on the rocks. (credit: Geoff Peters)

The Negroni is a vintage cocktail from Italy. The rumor is that Count Negroni, after an extended stay in America, was traveling the Italian countryside. When he came to his usual bar for his usual drink, an Americano, he asked to replace the soda water with gin. The concoction worked and had been the springboard for countless variations. Substitute the gin with rye whiskey, and you have a Boulevardier. Exchange the gin with champagne for a Negroni Sbagliato. The possibilities are endless.

Vieux Carré

.75 oz Rye Whiskey
.75 oz Cognac
.75 oz sweet Vermouth
1 tsp Bénédictine
2 dashes Peychaud’s Bitters
2 dashes Angostura bitters

Glass: Old Fashioned
Ice: Cubed
Garnish: Cherry OR Lemon Zest

Pour all of the ingredients into a mixing glass over ice. Stir, then strain into the Old Fashioned glass over fresh ice. Garnish with either the cherry or the lemon zest. Both, if you want to.

Built in New Orleans in the post-Prohibition era, it is a celebration of the vibrant cocktail culture that developed there. It is well balanced and a delight to drink. A bottle of Bénédictine herbal liqueur is a versatile addition to any home bar.

Scofflaw

2 oz. Bourbon or rye whiskey
1 oz. Dry vermouth
.25 oz. Fresh lemon juice
.5 oz. Grenadine
2 dashes Orange bitters

Glass: Cocktail
Ice: None
Garnish: Orange Zest

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into the cocktail glass. Twist the orange twist over the cocktail and add to the glass.

This Prohibition cocktail is appropriately named. Developed at Harry’s Bar in Paris in the 1920’s, it reaches for the traditional French dry vermouth instead of the sweet usually found in whiskey cocktails. There is also some debate as to the use of lemon or lime juice. The original recipe calls for lemon juice, and I will back that one. But experiment as you like.

With the resurgence of vermouth over the last few years, the options for bartenders have expanded. From Dolin to Noilly Pratt to Carpano, we have come a long way from just the bottles of Martini and Rossi on the shelf. Grab a bottle and take a sip before you start adding it to a cocktail. You may like what you taste!