Dayton

2 Big Hits & A BIG Thank YOU from THE NEON!

December 30, 2014 By Jonathan McNeal

Hello Everyone,

This past weekend was really big at THE NEON! In fact, it was our third best weekend of the year (GRAND BUDAPEST HOTEL holds the title for “Best Weekend Ever” and the weekend we opened AUGUST: OSAGE COUNTY as well as INSIDE LLEWYN DAVIS was our second best of the year). Needless to say, we’re going to hold both THE IMITATION GAME and WILD for another week. Remaining showtimes for this current week can be found on our website at www.neonmovies.com

To learn more about each film, visit our site…or each of the film’s official sites: THE IMITATION GAME and WILD.

Below are a couple featurettes about each of our films. Take a look!

It is now 100% official that 2014 has been our Best Year Ever at THE NEON! Thank you so much for making that happen. Without customer loyalty and positive word of mouth, we could not have reached such success. THANK YOU!

On December 23, Sony Pictures revealed that they would move forward with screening the controversial film THE INTERVIEW at independent cinemas on December 25. Immediately following that announcement, we had numerous phone calls and emails asking if we would be playing the film. With only 2 screens, making such drastic, last-minute changes was out of the question for us. We told the press that we were investigating the possibility of bringing the film for select screenings during the first weekend of 2015…but that was misconstrued by many as “THE NEON is going to play THE INTERVIEW.” As it turns out, Sony refused our offer. Because they refused our offer and because the film is available on so many VOD platforms, we are no longer pursuing and engagement of the film. Thanks for your understanding.

KRW Cycles is attempting to bring another motorcycle-inspired film to town. “ON ANY SUNDAY: THE NEXT CHAPTER is an exploration into the pursuit of excitement, passion and life in the two-wheeled world of motorcycle riding. Experiences that are as relatable to a rider as a day with friends, others that explore human triumph and overcoming fear, and some which occur once in a lifetime. One moment of riding a motorcycle – On Any Sunday.Critically acclaimed director Dana Brown (“Step Into Liquid” and “Dust to Glory”) teams up with his father, Academy Award Nominee Bruce Brown (“The Endless Summer” and “On Any Sunday”) to journey deeper into the humanity, thrills and excitement of the global culture of motorcycle riding; those who are bonded by their passion for the race, the love of family and friendship, and on a deeper level – their quest for the thrill of the next ride.” This is a tugg event. The movie is scheduled to screen on Thursday, Jan. 15 at 7:30. If not enough reservations are made by Jan. 2, the event will be cancelled. Visit this LINK to reserve your ticket.

Thank you for your continued support.

Wishing you the happiest of holidays!
Jonathan

SHOWTIMES for Friday, Jan. 2 – Thursday, Jan. 8:

THE IMITATION GAME (PG-13) 1 Hr 54 Min
Friday & Saturday: 12:00, 2:30, 5:00, 7:30, 9:55
Sunday: 12:00, 2:30, 5:00, 7:30
Monday – Thursday: 3:00, 5:30, 8:00

WILD (R) 1 Hr 55 Min
Friday, Saturday: 11:45, 2:15, 4:45, 7:15, 9:45
Sunday: 11:45, 2:15, 4:45, 7:15
Monday – Thursday: 2:45, 5:15, 7:45

COMING SOON:
(All Dates Are Tentative. Dates Often Move And Sometimes Disappear.)
Jan. 9 or 16 – FOXCATCHER
TBD – OSCAR NOMINATED SHORTS
TBD – FORCE MAJEURE
TBD – MR. TURNER
TBD – STILL ALICE
TBD – OSCAR SHORTS
TBD – TWO DAYS ONE NIGHT
TBD – LEVIATHAN
TBD – WILD TALES
TBD – THE SECOND BEST EXOTIC MARIGOLD HOTEL

Ashley’s Pastries: Rob Lowe & Martin Sheen Love ’em Too!

December 30, 2014 By Dayton937 Leave a Comment

The Sandy Tart Cookie was a favorite on the set of the “West Wing” TV show

“A” list celebrities like the Martin Sheen, Rob Lowe, and of course the Food Adventures Crew, love Ashley’s Pastry Shop in Oakwood.

A small but bustling shop, this family business has developed a loyal following through quality baked goods of all kinds. From cookies and cakes, to pastries and specialty items, this place is a treasure trove for a good Food Adventure. Our own Chef House has been visiting Ashley’s Pastry Shop for decades, and introduced The Big Ragu, Hungry Jax and The King to this place. Now, after a couple months, we are hooked too! It seems the secret to the pastry shop’s success is hard work, friendly service, and the most delicate and delicious pastries in the Dayton area.

HERE’S THE SKINNY:

— Owners Theresa Hammons and her husband Greg, opened the shop in 1982 and named it after their newborn daughter, Ashley. The place is always busy with patrons dropping in and leaving quickly with their bag of goodies, and a smile on their face.

— Ashley’s Pastry Shop has lots of trademark items that are available year round, but they also have an endless array of custom made items. Also, some of the pastries available, change to fit the particular season of the year.

— Professional service and quality foodstuffs make them an easy “go-to” for personalized cakes and cookies for any occasion. They also make homemade pies, dinner rolls and breads in-house!

Theresa Hammons has sent her pastries from Hollywood to Broadway

— The company prides itself on community involvement, and supports many local charities.

— The quaint storefront is located at 21 Park Ave, in Oakwood, and also offers catering, delivery and wedding cake services.

With the literally hundreds of items at this pastry shop, it can be hard to sort through favorites. It will take months of visits before you hone in on your faves. There are so many original items, and that’s one of the reasons that we love this place so much. They set the trends, no copycat stuff here.

Let’s explore those one-of-a-kind items that surpass the best of the best. We present our patented, “MUST EATS !”

MUST EATS:

— GLAZED CROISSANTS: Hands down, the best croissant we have ever eaten. It is part croissant, part doughnut. Light, yet filling, this is a sinful take on the French pastry. Ah, Mon dieu !! Oui, Monsieur. We have never had anything like it anywhere else. Made fresh daily, they produce a ton of them, but they go fast ! Grab one and then thank us later, because this is the “piece de resistance.”

— “YUM YUMS”: A Dayton original. A doughnut folded inside itself, is the only way we can explain it. It is a rich glazed doughnut with a unique design. It pulls apart from your hand to your mouth like a string of cheese pizza sometimes. It is a masterpiece of glazed magnificence, and a MUST EAT on any Food Adventure visit to Ashley’s Pastry Shop.

— SANDY TARTS: A unique twist on a sugar cookie. Cinnamony (is that a word), with a touch of chocolate mousse-like, creamy topping make the cookies irresistible. The cookie is another Dayton Original, like no other. These are the cookies that the TV Show the WEST WING would have delivered to the set on a weekly basis during the show’s run. The cookies were known to be favorites of Martin Sheen, Rob Lowe and Allison Janney, who, of course, are all Dayton natives. We don’t know if “Scrawny Arms Rob Lowe,” ” Hairy Rob Lowe,” or “Creepy Rob Lowe“ like the cookies too.

— THE PECAN SLICES: A Pastry that is part danish and part pecan pie. Again, We have experienced nothing like this breakfast dessert. The pastry is drizzled with icing and topped with pecans. We believe there may be a slight touch of caramel involved too. Original in design and big on flavor, it is a melt in your mouth, flaky slice of love. It is sturdy enough to dip in your coffee. Go for it, the worst that could happen is you knock a little pecan flavor into your cup.

The Glazed Croissant is the best croissant you will ever sink your teeth into

— CARROT CAKE CUPCAKE: There is a reason we give you must eats. Because you might not have never tried this one. Are you a lover of carrot cake? Well this is the flavor and richness of an entire cake in the confines of a huge cupcake. Iced on top with a decorative carrot, the inside is a perfectly moist creation. It is one of those food that when you eat, and try to tell people how good it is, but you just get out a mumbled “oh my gaaaa.” A glass of milk is the perfect compliment to this delicious dessert.

— THE BLUEBERRY DANISH: Made from scratch by people who know the craft. Not an original idea, but one of the sweetest, and flakiest slices of deliciousness we have ever eaten. As you take a bite, the pastries delicate fluff yields to the gobs of blueberry filling staring you right down the pike. Truth be told, we could each probably eat 4 of these. All the flavors of danish are insanely good here. Just keep away from our pile, ok ?

We wanted to throw out a quick “thank you” to the attentive staff who is always so friendly and helpful when we visit, even though they are extremely busy.

There are so many other amazing items at this bakery, that you must see it for yourself. From gingerbread houses, to packed display cases of cookies and cakes, it is a sight to behold. The Food Adventures Crew loves to see places like Ashley’s Pastry Shop thriving after 32 years in Dayton. Stop by the little shop in Oakwood and see how originality, hard work and friendly service has produced magical results.

Please check out our HUGE PHOTO GALLERY below of pastries and more from Ashley’s !

Are you a Facebook foodie? “Like” Food Adventures on Facebook by clicking here, and find your paradise.

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Top Ten for Dayton Visual Arts, 2014

December 28, 2014 By Guest Contributor

For the second year in a row, Shayna V. McConville, Cultural Arts Manager for the City of Kettering, has put together and shared with us her look back at the best of 2014. We hope you enjoy it!

Another year of amazing art exhibitions, artists and events! Although I couldn’t make it to everything and even putting this list together was challenging because of the many, many terrific activities of 2014, this does offer a glimpse of a great year of creativity in Dayton. Enjoy!

The Motel Beds and We Care Arts
January 18
Yellow Cab

We Care Arts, a nonprofit organization supporting artists with disabilities, and The Motel Beds, a Dayton-based rock/indie band, collaborated on an art/record series that would in turn support the WCA mission. WCA clients created 500 unique LP covers for the release of the Motel Beds’ “These are the Days Gone By.” A fundraiser, live performance and exhibition, the record release/art exhibition celebrated the musical and visual community in an accessible, meaningful evening, celebrating so many things that are great in Dayton.

Benjamin Entner and Steven H. Silberg
April 21 – May 16, 2014
Rosewood Gallery

The artwork of Benjamin Entner and Steven Silberg were refreshing examples of artwork not meant to hang on a gallery wall or sit on a pedestal. Entner’s singular piece Colossus was a larger-than-life, realistic inflatable black marker drawing of the artist, the figure’s feet crushing against one gallery wall and his head another. Floor to ceiling, the sculpture’s unexpected scale was awe-inspiring, as was encountering the subject himself, clad only in socks. Silberg, on the other hand, works primarily with the pixel, transforming vernacular pieces of technology into interactive artworks. When a viewer entered the gallery, a video camera activated and recorded movements throughout the space. These movements were translated into layers of color and form on a projection, thrown onto a large gallery wall. The longer the visitor was active in the space, the more complex the composition became, capturing layers upon layers of imagery. Read more about the exhibitions here.

Migiwa Orimo, Adornments
Dayton Art Institute’s Experiencenter
May 10, 2014 – April 12, 2015

Ordinary household items find transformation into beautiful, fancy objects, in the series Adornment. Migiwa Orimo, an artist known for her work exploring humanity and narrative through thoughtful, carefully constructed installations and paintings, created a subtle and exquisite body of work with these altered, everyday objects. Tassels, gemstones and ribbons adorn gloves, mop head yarn and mirrors; a carefully constructed cape and a banner; all pieces perfectly neutralized in immaculate white and frames.Architecture Week Kettering Art Tour
May 12, 2014

AIA Dayton celebrated Architecture Week 2014 with many activities, including a night of contemporary art and mid-century modern design. Organized by AIA member and artist Terry Welker, the private mid-century home of painter Susanne Scherette King was opened to participants, with architectural details, period furnishings, and her own contemporary paintings on display. Following King’s home, Studio 4095 at Town & Country Shopping Center, one of the first suburban shopping centers of its kind in the US, highlighted both the revitalization of an older Kettering landmark as well as the artwork of painter Ron Rollins and sculptor Terry Welker. Read more here.

Third on Third
Front Street

Rediscovering a place lost in the busy hum of a city is an exciting moment, particularly when it’s assets and vitality are brought into focus by a fresh, timely resurgence of activity. This is the beauty of the monthly Third on Third events, taking place both in an outdoor market on Third Street and also the Front Street Warehouses. With studios open to the public, the third floor of Front Street is suddenly a lively, creative place, allowing access to established and new artists and gallery spaces. Spearheaded by Peter Bekendorf of the Collaboratory, Third on Third is creating a new momentum for this arts destination.HWD Regional Sculpture Competition
August 25 – September 26, 2014
Rosewood Gallery

Featuring sculpture by artists from Ohio, Kentucky, Indiana, Michigan, Pennsylvania and West Virginia, this year’s HWD Regional Sculpture Exhibition was an incredible variety of materials, techniques and concepts. Particularly interesting where the sheep rug, bear skin, aviation inspired sculptures and the use of common materials transformed into dense, lovely sculptures. Read more about the exhibition here.

Variations on Likeness: Keliy Anderson-Staley, Glenna Jennings, Julie Jones and Daniel McInnis
September 5 – October 18, 2014
Dayton Visual Arts Center

A curated selection of photographic portraiture including tintypes, installation, and large format pieces, the exhibition was thoughtfully selected and interesting in content, technique and formats. Anderson-Staley’s tintypes were mesmerizing visions into the faces of people from around the country, through the use of an intimate, romantic process; McInnis’ large format portraits captured individuals and couples in their own environments in great detail with clarity and vulnerability. Read more about the exhibition here.

Mary Ellen Croteau and Locked-In
Yellow Springs Arts Council Gallery
October and November 2014

Chicago-based artist Croteau inspired many artists and visitors this fall with her installations created from found plastic objects. Collecting thousands of bottle caps and disposable shopping bags, Croteau has built new worlds out of plastic waste, drawing attention to the excessive materials utilized for each installation. Bottle cap paintings and recreations of a corral reef out of woven plastic bags were exciting and easily translatable to DIY art projects (although perhaps not at the same level of Croteau’s mastery). As Croteau’s exhibition came down, “Locked In” began. Three artists were selected to live in the gallery space with the following rules: 3 Days Locked In to Create an Art Installation, 3 Art Tools Each, 3 Boxes of Unknown Stuff to Work From, 1 Videographer 24/3 Filming It All. It was an unusual premise with incredible negotiations, ideas and processes, resulting in a successfully unique experiment. Read more about Croteau’s exhibition here.

Dick Black Estate Sale
October 24 – 25
Dayton Visual Arts Center

For over five decades, Richard Black churned out illustrations, graphic designs, paintings and drawings as a prolific artist and arts educator. When he passed away early in 2014, he left behind a massive collection of thousands of artworks. A weekend sale purged this collection—walls were filled from floor to ceiling with paintings, tables were layers deep in illustrations and sketches, and portfolios were bulging with graphic design work. The sale was a remarkable event, an uncurated view into the reality of an artist’s lifetime of production. Oddly, we were witness to work that was never meant to find an audience alongside work that put Black on the national art scene. The display of the bad, mediocre and the gems made this artist suddenly vulnerable but also allowed us a deeper understanding of his world.4th Annual Art Off
November 14
K12 and Tejas

An annual fundraising event for the K12 and Tejas scholarship program, Art Off was a lively, participatory event featuring artists of all ages. Painting over the course of a few intense hours, spectators watched and even voted for their favorite artist. Finished pieces were auctioned off, with an elementary school and high school “artist” taking first and second place for their innovative, unexpected and passionate paintings. Proclaiming this as the “Iron Chef” style battle for visual artists, the energy, variety of skills, diversity of participating artists and clear passion for art made this event dynamic and celebratory.Bonus Picks:

Beth Holyoke
Dayton Visual Arts Center
January 17 – February 28

Whimsical, funny, dramatic and sincere, Holyoke’s ceramic portraits touched upon a multitude of ideas of self, ethnicity, origin and color. A part of the REACH conference, which explores cultural similarities and differences, Holyoke’s work was a testament to the diversity of humanity, beyond her masterful ceramic techniques. Read more here.

Materialized
October 27 – December 7
Robert and Elaine Stein Galleries at Wright State University

McArthur Freeman II, “Pine App,” 2014. Cast bronze from 3D

Featuring 58 artists incorporating three-dimensional printing into their artwork, this exhibition was a glimpse into the present and future of this tool.Deco Japan
November 15, 2014 – January 25, 2015
Dayton Art Institute

A traveling exhibition featuring the decorative arts from an era marked by cultural shifts and Western influence, Deco Japan brought another world to life through prints, textiles, ceramics, metals, jewelry, painting and sculpture.

Merry Shish-mas ! Who wants a $20 gift Card to Shish Wraps?

December 19, 2014 By Dayton937 22 Comments

You Spin Meat, Right Round Baby right Round, like a record baby, right round, round round

Twas the night before Shish-mas, and all through the house, stomachs were growling, even your spouse. The stockings were hung by the chimney with care, in hopes that Shish Wraps Gift Cards, soon would be there.

Food Adventures has your chance to win a $20 Gift Card to Shish Wraps, and check out their fairly new menu. All you have to do is comment on the story below to be entered in the contest. A winner will be drawn next week at random.

Shish Wraps took a hiatus earlier this year to completely revamp their menu. We took this opportunity to write another article about one of our most beloved Dayton places. A second helping of shish for you all, if you will.

They have stayed true to the traditional essence of their food, keeping old favorites and expanding the Mediterranean choices to include more delicious items.

HERE’S THE SKINNY:

The Gyro meat is freshly shaved, like Big Ragu’s back

— Shish Wraps restaurant is located at 1200 Brown Street near the University of Dayton. It is owned by 2 brothers Simon and Tony Abboud, who are Univ. of Dayton graduates who grew up in Centerville.

— The food is fresh and practically everything is made from scratch, from the sauces to the hummus. We are talking the real deal here, with freshness you can taste in every bite. Along with freshness, they promote healthy eats.

— There are now 2 ways the meats are cooked at Shish Wraps:

1) On a spindle called a vertical broiler. This is how the gyros and shawarma are cooked

2) Over flame, on rotating kabob skewers for a char-grilled taste. This is how the Chicken Kebobs and Kafta (ground beef strips) are cooked.

— Affordable cuisine, with meals averaging 6 to 8 bucks.

MUST EATS:

SHISH HAPPENS at Food Adventures: The King, Shish owner Simon, and Hungry Jax

— CHICKEN SHAWARMA: This is the wrap that hooked Hungry Jax on Shish. The chicken breasts are marinated for 24 hours with 7 secret spices. It is then stacked on the vertical cooker and away we go … When someone orders this wrap, they freshly shave the meat off of the rotating spindle. The wrap is filled with french fries, pickles and more. Simon tells us this is the traditional way they eat it in the Middle East. Not only do we love eating it too, we just like saying the word shawarma, .. shawarma,… shawarma, sha, warm, a… Little drummer boy, if you are going to bang the independent restaurant drum, come here instead of eating that dark meat chicken mix crap at Chipotle every week. No rice filler, just good shawarma.

— TRADITIONAL GYRO: Freshly shaved gyro lamb meat, off the spindle is the main muscle for this sandwich. Served in a traditional gyro pita, with tomatoes, onions and house tzatziki sauce. Filling and addicting, this flavor packed gyro has a future brighter that Rudolph’s nose. The King loved his so much, he is craving another one now ! For those who are fowl fans, the chicken gyro is almost as amazing.

Baba Ganoush, All I Want For Shish-mas … is You !

— HOUSE MADE HUMMUS: Only 4 ingredients in this hummus. The biggest ingredient is crushed chick peas. This is real authentic hummus. Shish owner, Simon tells us the store bought stuff is flavored so much, and so much junk is added, it isnt even hummus anymore. Stick with the expert. Try this appetizer, that is light and airy like Santa’s sleigh across the winter sky. An appetizer that is simple, yet authentic.

— BABA GANOUSH: The base is pureed eggplant and Big Ragu’s favorite. Trust us, it is beyond amazing. It is a smoky, hummus like dip, served cold or at room temperature. The appetizer is accompanied with pita chips. This is another item at Shish Wraps that we like to say as much as we love to eat, especially while watching Wedding Crashers.. or A Christmas Story. Baba Ganoush, ba ba gaaa noush

— SHISH CRISPS: Deep fried pita chips, tossed in cinnamon and sugar. Right now they are served plain, but they are toying with serving them drizzled in a caramel sauce, or side of chocolate dipping sauce. Stay tuned for improvements on this delicious dessert.

We also have to stress that the staff is friendly, helpful and informative on the nutritional value of the ingredients. A big thanks to Simon Abboud who is always welcoming when we visit.

Honorable Mention Foods: Tabouli – a healthy choice of parsley dashed in olive oil and garlic, that is freshly chopped in-house. Spices right off the vine, and no canned tomatoes here! It is seasoned with the perfect amount of lemon juice.

Click to enlarge this juicy Kafta, cooking on an open flame

The Kafta Plate – Kafta roasting on an open flame, Jack Frost nipping at your nose. Served with 2 sides, it is delicious. Or try Kafta Wrap which is pretty much a beef shawarma, with a kafta beek link for the meat. Deliciousness on the go.

Speaking of which, it is time for us to go, but before we do….

Chef House, The King, Hungry Jax and The Big Ragu wish you and your family a safe and wonderful holiday season….

And the Food Adventurers exclaimed as they drove out of sight “Merry Shish-mas to all, and to all a good bite !”

Sink your teeth into more Food Adventures HERE ON FACEBOOK !

Check out our photos below from our many trips to Shish Wraps.. If you havent been there, you gotta try it, you won’t believe this shish …

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Beer & Dinner Event Gives Chance to Meet Brewery Owners

December 12, 2014 By Dayton937 Leave a Comment

Six Ohio Beers, Four Dinner Courses, One Night Only

Ever wanted to meet the owner of your favorite local or regional brewery? December 18th may be your chance.

Big Ragu and the Crew and Dayton Most Metro are teaming up again to bring you another EXCLUSIVE, one of a kind, Food Adventure. The result is a “craft beer lovers dream come true.” They are partnering with some of the areas best breweries and restaurateurs for a unique experience.

Stone House Tavern in Waynesville is hosting this first ever, IPA HOLI-DAZE Beer Tasting and Dinner Course Pairing. The ONE-NIGHT-ONLY event is an educational celebration of Ohio beer and some of the best India Pale Ales.

HERE’S THE SKINNY:

— Dan Apolito, part owner of Stone House Tavern, and his staff have coordinated with 6 breweries. The result is a once in a lifetime showcase of the region’s stellar IPA’s, paired with Stone House Tavern’s popular menu.

— The Food Adventure event will be held Thursday evening, December 18th, 6:30-8:30pm at Stone House Tavern, in Waynesville. Many attendees will stay after the event mingling for a meeting of the “beer minds.”

— The intimate setting will allow each brewery owner and/or brewmaster to explain the origins of their brewery, and the various steps in creating their distinct beers. There will also be a chance to ask questions and mingle with the masters. When else will get you get a chance to give input, ask questions or pick the brain of Ohio’s best brewers?

— Each attendee will be treated to 6 beers and 4 dinner courses, for the price of $30, which includes the tip! A great deal for an opportunity of this kind.

— Door prizes, souvenirs and giveaways will be provided by Food Adventures, Dayton Most Metro, Dayton Dining, Stone House Tavern, and the breweries.

— Tickets are pre-pay only and seats are limited (no refunds). Get yours before it sells out. Tickets may only be bought online BY CLICKING HERE Makes a great, unique Christmas Gift!! As of Friday afternoon 12/12/2014, less than 20 seats were available…

THE SHOWCASED BREWERIES THAT WILL BE ON HAND INCLUDE:

*** YELLOW SPRINGS BREWERY, YELLOW SPRINGS, OHIO:
NATE CORNETT, Owner and Brewmaster will be at the tasting presenting his India Pale Ale.

*** RIVERTOWN BREWERY, CINCINNATI, OHIO:
JASON ROEPER, Owner and Brewmaster will be sharing info on his nationally recognized beers.

*** DAYTON BEER COMPANY, DAYTON, OHIO:
PETE HILGEMAN, Owner and Brewmaster is going to be at the event, with his special take on brewing.

*** LOCK 27 BREWING:
STEVE BARNHART, Owner and Brewmaster will explain his journey into beer making, and his philosophies on craft beer.

*** WARPED WING BREWERY, DAYTON OHIO:
One of their Brewmasters will be on hand to interact with the crowd and discuss their popular product.

*** MADTREE BREWING COMPANY, CINCINNATI, OHIO:
One of their special Brewmasters will be at the event, informing attendees about their Ohio brewed IPA.

THE PLANNED MENU PAIRING IS AS FOLLOWS (subject to change)

What is better than beer and wings ?

*** COURSE # 1: Stone House Tavern Spinach Salad with a special homemade, house dressing

*** COURSE # 2: White meat, Boneless Wings tossed in a Signature Spicy Garlic house sauce

*** COURSE # 3: Philly Cheese Steak Sandwich with sauteed onions and peppers

*** COURSE # 4: Homemade Cinnamon Bread Pudding from scratch

This event is an informative, fun setting which promises to be a blast. Do you love craft beer?

If so join the Food Adventures crew of Chef House, The King, Hungry Jax, and The Big Ragu and enjoy an unforgettable night of celebrating Ohio’s best India Pale Ales, and learning insider scoop on some of the regions most popular breweries!

For more insider scoop on Food Adventure events, “LIKE” Food Adventures at www.facebook.com/foodadv

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Holiday 2014: Give the Gift of DAYTON FOOD !

December 11, 2014 By Dayton937 Leave a Comment

New Flavor from Boston Stoker: Killer Brownie, available at Dorothy Lane Market

Stumped on Christmas gifts this year? Tired of the same old, same old?

Today, the Food Adventures Crew offers up some unique Holiday Gift ideas, guaranteed to please any foodie on your list. Heck, it will please anyone on your list who eats.

The King, Hungry Jax, Chef House and The Big Ragu have gotten their list of foods and they’ve checked it twice.

So without further delay, check out the new styles on display as Food Adventures presents the….

** 2014 CHRISTMAS “MUST TREATS” – Our favorite Dayton Food gifts for the Holiday season.** (and even a couple gifts just outside Dayton)

— BOSTON STOKER’S KILLER BROWNIE FLAVORED COFFEE: Two Dayton originals collide to form a chocolaty, caramel flavored coffee that is brand spanking new. Grab some at your local Dorothy Lane Market’s Boston Stoker coffee desk, where is it flying off the shelves. At $15 bucks, the 12 ounce bag should last into the new year, without breaking the bank. With that being mentioned, we all agree, you cant’ go wrong with ANY coffee gift from our hometown favorite, Boston Stoker. Speaking of Killer Brownies….

Killer Brownie Tray at Dorothy Lane Market

— KILLER BROWNIE TRAYS FROM DOROTHY LANE MARKET: They cut the brownies into fourths for tiny bites of the most rich, delicious brownie on earth. And you can ship this sinful treat nationwide. Have a family member that doesnt like chocolate? Ship them some Blonde Killer Brownies. Hungry Jax ships her mom some of these every year. Dorothy Lane can be the mecca of local gift food ideas.. like our next item for example.

— LAURA’S COOKIES at DOROTHY LANE MARKET: Yes, there is a Laura and she has been baking her recipe cookies at Dorothy Lane Market since 2000. Eat them local, or ship them nationwide. Discover why DLM sells 40,000 of these cookies each December. Laura’s Cookies are sugar cookies with almond flavoring, and topped with icing. Icing designs can be Christmas and holiday trademarks, or even animals and sports themed. While you are at it, get something for the party. Just go a few yards across the store and get some DLM Spinach Dip for the crowd pleaser in you.

—PIG OF THE MONTH BBQ: Local entrepreneur Lea Richards cooks up perfectly smoked barbecue ribs, award winning pulled pork, specialty sausages, gourmet bacon, BBQ sides, and lip-smacking Award Winning BBQ sauces— and they’ll ship them right to your loved ones . Their Pig Starter kit includes a rack of ribs, Pig of the Month Jerky, a pound of bacon and a pound of pulled pork- what meat lover wouldn’t want to open up that package? For real decadence, their chocolate covered bacon is a must! And speaking of holiday giving- check out the DaytonDining facebook page as we kick off our 12 Days of Giving for a chance to win a $25 gift certificate to Pig of the Month!

— GROWLERS FROM ARROW WINE: Arrow Wine has a great little growler station where you can fill up a bottled gift for your local friends or family. It typically features local beers, Ohio beers and other regional ‘hard to get’ favorites on taps. As you may know, many of the local breweries and restaurants also offer growlers to go. Chef House says Toxic Brewery and Boston’s Bistro in North Dayton are on top of her list for growler choices. Opening today, Germantown’s Mudlick Tap House is just one of the 35 places in the region to fill a growler.

You can ship Cassano’s Pizza’s nationwide for Christmas gifts

— CASSANO’S HOME EDITION PIZZAS: Yes, the frozen version of Cassano’s Pizza makes a great gift for that thin crust lover. They have 3 pizza types available: Cheese, Pepperoni and Deluxe. Call ahead a day or 2 and they will have your order ready at the Stroop Rd Headquarters Location. These pizzas are 80% cooked and you just need to warm them in the oven for that great Cassano’s taste. You can give this gift to any local foodie, or have these pizza’s shipped nationwide in dry ice. Get your order in by Dec 15th ton ensure delivery by Christmas. For more info go to Cassanos.com

— GLAZED CROISSANTS FROM ASHLEY’S PASTRY SHOP IN OAKWOOD: Want heaven in a pastry? These croissants are amazing and the perfect treat for Christmas Morning. Wrap them up for a present, or keep them for yourself. Go ahead and be selfish, we won’t tell Santa.

— DAVE’S DAWG SAUCE: The mustard sauce that is made in Centerville is sweeping the area. The stadium mustard style sauce comes in “Spicy Hot” or “Mild Medium”. It is fantastic on, of course, hot dogs. It is tangy and delicious. But why limit it there? Try it on Reubens, or hot ham and cheese sandwiches during the winter months. There are so many applications for this. Heat up someone’s winter with a squirt of Dave’s Dawg Sauce. Give the gift of Dayton in a bottle ! There is a reason the domain name is theworldsgreatestsauce.com

Dave’s Dawg Sauce – Made in Centerville, Ohio

— DISALVO’S DELI & ITALIAN STORE: An incredible array of Italian wines, meats and cheeses. This is a perfect place for that gourmet gift you are looking for. They will custom make Christmas Baskets for you, or you can buy one of their pre-assembled ones. Uniqueness points here, for sure.

— WARPED WING BREWERY’S CANNED BEERS: Any local grocer has these 4 pack cans of beer in three flavors: Ermal’s Belgian Style Cream Ale, Flyin’ Rye IPA, and 10 Ton Oatmeal Stout. This gives you a variety of choice for the gift recipient. Does the person like hoppy beer? Go for Flyin’ Rye. Do they like lighter beers, hit them up with Ermal’s. Dark beer lover? That calls for a 10 Ton Stout. All of these beers are brewed and canned in Dayton. That is something that hasnt happened in the Gem City for many decades. In fact, this is the first Christmas since 1950, that canned Dayton beer is available for Christmas.

Custom, Hand Made Boxes of Candy from Esther Price lets you Customize Your Gift

— CUSTOM MADE BOXES OF CANDY FROM ESTHER PRICE: Ok, we know Esther Price anything is a big Christmas hit, but did you know you can create your own custom made box for $18. The candy box is the typical size you see in grocery stores, not the small one, but not the big one either. Hate coconut creams, or always wanted to throw out certain candies form the assorted pre-made boxes? Where here is your chance to make a box of candy tailored to your loved one or a friend. Maybe they love milk chocolate covered cherries and turtles, or the dark creams and peanut butters best. Whatever the combination, you will be their new hero when they see that familiar red bow, and realize it is a custom made pack tailored to their tastes!

Hot Honey Sauce from Housemade Sriracha – Perfect gift for your foodies friends

— HOUSEMADE HOT HONEY SAUCE and HOUSEMADE SRIRACHA SAUCE: These sauces are the hottest thing in Dayton, and we mean popularity wise. Stores can hardly keep these sauces in stock, so you better grab some where you can. THIS LINK will help you find the sauces. The Sriracha won a hot sauce contest in Louisiana, and the honey sauce won 1st place at Jungle Jim’s Weekend of Fire, so the reputation is there. Let us be honest, we loved this sauce before Chef House was a part of the Food Adventures crew. Now, we just are more on top of new products and sauces! Are the Housemade sauces hot? Yes, but not crazy, so you can control the heat in any circumstance. What will steal your heart is the taste. Flavor is everything, so give the gift of Dayton’s hot sauce, this cold winter.

— DAYTON GIFT BASKETS FROM DOROTHY LANE MARKET: The baskets are typically made up of Montgomery Inn Sauce (yeah we know it is Cincinnati), Jump’s Peanuts, an Esther Price box of candy, Pine Club House Dressing and some Dorothy Lane Market Potato Chips. These run about $40 or you can make a custom basket, and prices would vary. The good news is it is already wrapped and you can ship them anywhere. Check with a DLM staff member for details.

Now for Honorable Mention, we have a couple of ideas just outside of Dayton, that still make great gifts…

— THE SPICY OLIVE in WEST CHESTER: This is a quaint olive oil and vinegar shop in a northern suburb of Cincinnati, and it is worth the trip. It is a perfect place to find gifts, and our friends and family treasure these gifts as some of their favorites. Click here for their website and address.

Dayton Gift Basket – customizable or pre-made at Dorothy Lane Market

—BROTHERS DRAKE APPLE PIE MEAD: Take a trek to Columbus to visit this Meadery. They make their products using local honey, and the result is a one of a kind spin on wine making. It is a Food Adventure in a glass. They never use sulfites and pride themselves on premium ingredients. Check out their website here for address and more info. While in Columbus, you might want to stop by….

— MIDWEST SPIRITS‘ OYO WHISKEY: Here is a little known secret to Daytonians that is an hour away. Love Whiskey? Why drive south to a distillery, when you can get the good stuff in Ohio? Looking for a perfect gift for that boozehound on your list? Look no further. Your Christmas shopping just got a whole lot easier. So smooth you will crave it, so good you will obsess over it.

One last suggestion, and this one comes from “The King.” Don’t get your loved ones a fruitcake under any circumstances .. at least not until we find a good local one that will set your world “a glow.”

There are many more places to find great food gifts in Dayton. From the 2nd street market, to gift certificates to many locally owned, incredible restaurants. This article could go on for days. But these are a few of the holiday suggestions we have at a glance.

Do you have any suggestions for great Dayton Food Xmas Presents? Please comment below!

NOW, GIVE US A CHRISTMAS GIFT – “Like” us on Facebook by clicking HERE. You can also follow us on Instagram at #dayton_foodies

Browse the photo gallery below for more Food Adventure fun. As always, these are our original photos.

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New Owners at Jimmy’s Italian Kitchen, Same Great Food

December 4, 2014 By Dayton937 1 Comment

Mira is the new owner of Jimmy’s Italian Kitchen. But it’s o.k., she is family!

Italian Food in an old Taco Bell Building? Answer: Hell Yes !

Would you ever think a full service Italian spot would work in an atmosphere like this? Jimmy’s Italian Kitchen is doing just that. They pull it off, and the food will soon make you forget about anything else.

The restaurant has just changed ownership, but Jimmy has kept it “all in the family.” And in Italy, the family is a good thing. What can you expect with the new ownership? The answer is the same filling, homemade Italian comfort food that Jimmy has been cranking out of that kitchen for years.

So, you want a Food Adventure like the Old World that you can sink your teeth into? Then get ready to experience a diamond, that not many Dayton foodies know about.

But you.. you know.. because your Food Adventures Crew has the scoop from many visits to Jimmy’s.

HERE’S THE SKINNY:

— Mira is the new owner and a relative of Jimmy. She took over the restaurant about 2 weeks ago, so Jimmy could focus 100% on his new restaurant in Huber Heights called “DeRoma.”

— The family who owns the restaurants immigrated to the United States over the past 15 years. They are part Italian, part Albanian and part Croatian. They cooked in Italy for decades before moving to Dayton. Their time in Europe is the biggest influence on the restaurant’s Italian and even NY Style recipes.

The Fried Calamari appetizer will go fast at your table !

— The same family owns other popular Italian places in town like Palermo’s and Troni’s

— Yes, the restaurant is a former Taco Bell building on 3002 Woodman Dr., but don’t let that stop you from visiting

— Jimmy’s Italian Kitchen has a decent wine selection, Italian Beer, and freshly prepared daily meal specials. The specials are mouth watering, one-of-a kind creations.

— All dinners are served with a choice of salad or homemade soup (chicken vegetable or tomato barley). Take a tip from Hungry Jax – get the chicken veggie soup. It is from scratch and like your grandma used to make.

— Due to limited seating and a cult following of regulars, it is best to call ahead and make reservations, especially for groups of more than four.

Whether a birthday party, or a quiet dinner for two, you gotta know what to order. So, here are the best of the best. Or as we say, our patented.. “Must Eats.”

The Pepperoni Roll from Jimmy’s Italian Kitchen. We feel a dip comin’ on…

MUST EATS:

— CALAMARI APPETIZER: Squid loops deep fried to perfection and served drizzled with olive oil and dashed with Parmesan cheese. Crunchy, rich deliciousness that must be dipped in the accompanying side of marinara made in-house.

— PEPPERONI ROLL: You hardly see these in Dayton. And this one might be the the best one in town. Pepperoni and sausage rolls are common place in New York City or Upstate NY. In Ohio, they are hard to find. Try this specialty that is usually only found at Italian house parties.

We’ve got eyes for their Pizza Pies ! And mouths too…

— MANICOTTI: or “monocot” as some Italian foodies say, is a must eat at Jimmy’s Italian Kitchen. These tubes of cheese filled pasta come with choice of meat side (a meatball or Italian sausage). This meal is served scorching hot, and fresh from the oven. Good thing they serve those addicting buttery rolls to dip in the sauce to test the dish until it cools. Although he loves all of Jimmy’s must eats, The Big Ragu says this is his favorite dish.

— PIZZA: From pepperoni to anchovies, you cant go wrong with this crust, made fresh daily. The key to their great pizza? It’s the tangy, housemade tomato sauce. “The King” goes on record as this being his favorite must eat at Jimmy’s Italian Kitchen.

— EGGPLANT PARMESAN: A real, authentic recipe that is phenomenal. This huge meal consists of Fried Eggplant doused in mozzarella cheese and marinara sauce, with a side of pasta. This delicious plate is guaranteed to fill up even the biggest appetites!

Holy Moley, That’s a Good Cannoli !

— CANNOLI: Jimmy’s spin on the traditional Italian dessert is a heavy drizzling of chocolate sauce on top. Everything else is pretty much traditional, especially the mascarpone-ricotta cream filling. Mangia ! whoops, wrong country …Eat up!

Honorable Mention: A non traditional dish, popular in Poland sticks out on the menu, PIEROGIES. They are divine. These potato filled dumplings are not common in Dayton area restaurants. These are worth a try for those who are true Food Adventurers.

Stay tuned in coming months for a non-traditional menu addition by Mira…. homemade cabbage rolls.

The taste of Italy is in every bite of Jimmy’s Italian Kitchen. The dishes are hearty, from the pasta choices to the soups. Get your carb fill, or go for a soup and salad. Either way the key ingredient is good tasting food in an unique building on Woodman Drive. Ciao, from Food Adventures Crew !

Check out the photo gallery below where we ate it all from Stromboli to Wheat Gnocchi and even Veal Marsala !

Want more Food Adventure fun from The King, Chef House, Hungry Jax and The Big Ragu ? Then join the masses following our Facebook feed by clicking HERE !

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A Glimpse Back in Time Inspires Dayton’s Tipping Point

December 3, 2014 By Guest Contributor

Dayton, we’ve reached the tipping point.

Over the last two decades there’s been a number of significant blips on the radar that have suggested downtown still has a pulse.

Since I moved out of the suburbs and into Dayton in 2007, I’ve been one of the dedicated many shouting that battle cry.

I think those blips have hit a threshold. I think that momentum is finally reaching something special.

I’d like to thank America’s brewery boom and reaching back to our roots. This year the number of breweries in the U.S. topped 3000 for the first time since the 1870s.

The Dayton area itself has experienced much of the same. For downtown’s sake, it got its first neo-foray into brewing when Toxic Brew Company opened in 2012. Toxic brought Dayton its first brewery since the closure of the Dayton Brewing Corporation in 1961.

This was another blip on the radar, albeit a very important blip that led up to this year.

I’m not sure where I had read it, but I remember hearing something about a brewery in the old foundry building on Wyandot Street.

In college my band had played a show at The Foundry, and while Dayton wasn’t ready for it then, you couldn’t deny the industrial feel was something special.

Every time I passed it, I gazed inside and wondered if it, like many grandiose Dayton dreams (The Merc), were big plans that didn’t pan out for one reason or another.

Then, out of nowhere on Twitter I read “Hey! this Warped Wing place is opening in like two weeks!”

After catching The Coens’ “Inside Llewn Davis” at The Neon, a friend and I ventured over to Warped Wing for their opening day.

Much of the place was just as I remembered it, a wide-open, factory-like space, constructed mostly of concrete, only the stage was replaced by a large 30 barrel brewhouse and three 60 barrel fermenters.

The turnout was great. It wasn’t overwhelming, but a steady crowd of mostly Gen X’ers slowly introduced themselves to a fine new establishment deeply rooted in Dayton’s history.

That’s where I think the buy local trend and Warped Wing have meshed so well that a firestorm of momentum is moving this city forward.

Inside everything Warped Wing has to offer, there is a story, rooted in Dayton, its innovation, and its past. The brewery itself is named after the breakthrough concept in wing construction, discovered by Dayton’s own Wright Brothers while developing their famous Wright Flyer.

So they’re a brewery, what about their beer, what makes this place special?

Again, it’s the storytelling. Ermal’s Cream Ale? An homage to Ermal Fraze, who invented the pop-top in Dayton in the 1950s. The Flyin’ Rye IPA? Another tribute to the Wright Brothers, and Dayton’s rich history in aerospace. How about the 10 Ton Oatmeal Stout? An homage to the 10 ton box crane inside the building itself, that was part of the foundry when it was constructed in 1937.

If you want to learn about the power of storytelling, any Peter Gruber or Jim Signorelli book is a great read, but what good is storytelling if it stays inside the walls of the old iron foundry warped wing operates in?

The key connecting all the dots has been Warped Wings mindblowing ability to distribute its product. When the president of your company is the brains behind Dayton’s wildly popular AleFest, you know you’re off to a good start, and Joe Waizmann has shown just that.

Within two weeks of opening I needed more than two hands to count the numbers of bars and restaurants that proudly served Dayton’s own Warped Wing beer.

Then summer arrived and Warped Wing can 4-packs were a real item you could go to your local grocery and buy Dayton’s own. Each can, brilliantly illustrated, tells its story of how it came to be.

I headed south to a party with friends in Cincy and gave the birthday girl a 4-pack for her birthday. EVERYONE wondered when they too could get Warped Wing at their grocery store.

Not only are they just telling amazing stories, they’re working with other Dayton originals and creating new ones. Dayton’s own Press Coffee? Why not make a beer with them. Dayton’s renowned Century Bar? Of course you HAVE to create a beer with them.

Their partnerships are not just reserved for the cool places in town, how about Esther Price, a staple in Dayton since 1926? Of course, Warped Wing has created a beer with them also.

All of this brings me to this past weekend. Thanksgiving weekend, when everyone journeys in from the current place they call home to return to the first place they called home.

The tasting room at Warped Wing isn’t small by any means. Friday I stood in line, shoulder to shoulder with strangers when I ran into some old friends, and a group of guys I went to high school with.

One of the guys I went to school with has been living in Chicago for some time, and he asked some questions about Warped Wings beers and by the end of this conversation he arrived at stating “Man, this place is almost too good to be true for Dayton, isn’t it?”

A few minutes later, I ran into the old friends I hadn’t seen in a while, one of which has been living in DC. Big smile on his face, he says “This place…this place is great.”

This was probably the tenth time I’ve been to Warped Wing in the nine months its been open, and it’s a rare occasion I see someone I know there, but that’s what makes the place so special.

It’s not just a hipster place where the kids are hang out; there are just as many people from the 35+ crowd. EVERY TIME I’m there, I see new faces I don’t see elsewhere downtown.

It’s completely realistic that on any visit you could share a pint, and make a friend, Warped Wing’s motto.

This is the place that is finally luring people out of the the suburbs to visit and try Dayton’s own Warped Wing.

In the scheme of things Warped Wing is just another brewery that sells beer, but this brewery has done something much more important, it’s inspired Dayton.

Hopefully you’ve all seen the Dayton Inspires campaign, it’s awesome, but I think a lot of the real problem has lied somewhere else…

No one has inspired Dayton.

Warped Wing has instilled a sense of pride in people. They can visit their local bar or restaurant, and order Dayton’s own and watch it come right of the tap next to the big dogs of Anheuser-Busch.

People can throw a a barbeque and offer friends a pint of beer proudly rooted in Dayton’s history.

It doesn’t have to be Tumbleweed’s famous “Dayton’s alright if you haven’t been anywhere else” sticker anymore, it’s alright to take pride in Dayton again.

People are holding their class reunions at Warped Wing, they’re showing it off to their families, and it’s the new place people want to check out when they’re in town for the holidays.

Warped Wing absolutely isn’t leading this resurgence alone. Dayton continues to step up with monumental improvements in key areas, like the ball park area for instance…

Over the last 5 years the Litehouse and Simms townhomes nearby have exploded onto the scene.
Water Street is primed to be the new jewel of the Gem City.
Riverscape has made tremendous progress and River Run will be here in no time.
Chris Wire’s Proto Build Bar is a fresh, and innovation concept.
Finally the old mendelson building by the ballpark is going to be developed into something I have no doubt will be amazing.

The Dayton Dragons and the Schuster Center were huge players in laying the framework to create districts people want to visit, and with the Downtown Dayton Partnership and the Greater Downtown Plan working full steam ahead to connect those, you can already start to see the dominoes falling.

While these huge investments were necesary to the viability of downtown, they haven’t created an experience that is uniquely Dayton; they’re more a means to providing exceptional entertainment from around the country.

I would argue Dayton has almost always had great local entertainment options, but since everyone moved to the suburbs over 50 years ago, Dayton-area people have needed a little help believing in what downtown has to offer.

Ironically, we had to go back 150 years to an industry forgotten in Dayton to retell the city’s story, to reaffirm it’s something to be proud of, and that Dayton does in fact inspire.

Alex Smith is a marketing and communications specialist with 3+ years of experience in managing strategic marketing efforts, media relations, and social media.

For a little over the past year he’s served as project manager on multiple marketing efforts at Kettering Health Network.

In the past he’s worked in a media relations, as well as contributed web content for a local tv station. In print, he’s contributed to local and national publications about anything from local events, to the importance of college, and how to prepare for the job market.

Thanksgiving Leftovers? Try These Recipes!

November 27, 2014 By Dayton937 Leave a Comment

Got gravy and a few other leftovers? We’ve got a plan for you!

Turkey Day is upon us. The food, the trimmings and all the good things that go with it. But eventually, the holiday Food Adventure turns into a food hangover. The “tryptophan” in the turkey will do its trick, leaving you sleepy and stuffed. Speaking of stuffed, your fridge will be stuffed with leftovers. But don’t worry, we got your late night cravings and “day after” menu covered.

Hungry Jax, Chef House, The King and The Big Ragu share their best leftover recipes that will keep your stomach growls to a minimum into the weekend after Thanksgiving.

You should be able to make all of these dishes with your leftovers and a few things you may have laying around in the ‘fridge or pantry. Substitutions are welcome and encouraged if you have similar ingredients in the recipes listed below.

**Note: We suggest eating these dishes in your stretchy pants or sweats while relaxing alone or with family. That’s the way comfort food is meant to be enjoyed.

Hungry Jax has some Thanksgiving Leftover tips !

Now…. without further delay.. Food Adventure’s presents our….

“MUST EAT, RE-HEATS” for THANKSGIVING DAY LEFTOVERS !!

First up, our resident mom in the kitchen,

HUNGRY JAX has listed her trifecta of favorite leftover recipes from Turkey Day…

— TURKEY SPINACH WRAP with CRANBERRY MAYO
Mix together 1/2 cup mayonnaise and 1/3 cup cranberry sauce.

You can also add some fresh herbs as well to this to give it some more flavor (fresh mint or sage is always delightful!) and salt & pepper to taste!

Take one whole wheat burrito sized tortilla and spread some of the mayo on it. pile on some shredded leftover turkey, spinach and goat cheese. Roll up and enjoy!

— TURKEY PANINI

Grab yourself a couple of slices of good hearty bread.

Layer on them sharp white cheddar cheese, cranberry sauce, caramelized onions and shredded turkey (you can even add some mashed potatoes!).

Lightly butter the outsides of the bread and place into panini press or even a George Forman Grill!

If you don’t have something like this you can always just cook it stove top like a grilled cheese sandwich.

Dunk into gravy when eating! You can truly put anything between two slices of bread and grill it! Get creative!

— OPEN FACE LEFTOVER TOWER

Take a large sturdy piece of bread.

Toast and then rub a garlic clove against the bread (this gives it a great subtle flavor!

Cut the clove in half and rub the cut side against the toast).

Top the toast with any and reheated all leftovers.

Drown in gravy. Grab a large fork,knife and go to town!

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Chef House with a Leftover Turkey Recipe you will Gobble up !

Next we pass the foodie baton to

CHEF HOUSE, who is sharing her expertise for a leftover masterpiece…

It is always a fun challenge to whip up the Thanksgiving leftovers into something totally different and fun.

This time, I am taking you all back to my culinary school days of living in Louisville KY.

It’s Hot Brown time Chef House style !

— HOT BROWN (Open faced sandwich named for the Brown Hotel in Louisville)

Ingredients:

Stuffing (this year I made an apple, sausage and leek stuffing, this should go great with the feta on top of the hot brown).

Turkey

Gravy kicked up with cream and locally produced HouseMade Sriracha

Bacon

Cheese

Crisp up your stuffing in the oven at 375 degrees.

If you are making this for a group of people, use a casserole dish. If the leftover party is for one, then a plate should suffice.

Once the stuffing is hot and crisp cover it with shredded turkey.

Wisk your gravy with a little cream and HouseMade Sriracha (it needs to be spicy!) and pour over the turkey.

Add chopped bacon and cover with cheese. I like using farmers cheese and feta.

Bake until bubbly and the cheese is starting to brown.

This will be the perfect meal before heading out with family and friends Friday and Saturday night. SPEAKING OF WHICH – there is a local happening at TOXIC BREWERY those nights.

Join me (CHEF HOUSE) at Toxic Brewery’s Porn or Prawn beer release party. This is another unveiling of a spicy concoction of beers using HouseMade Sriracha. Big beers call for a big meal beforehand. Enjoy!

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Still hungry?? Let our eater from the Air Force, THE KING, satisfy your hungry pains, while warming your heart with this recipe:

Try this Incredible Turkey Soup Spin on Leftovers

— LEFTOVER TURKEY SOUP:

SIMMERING INGREDIENTS
2 quarts chicken broth (or mixture of vegetable broth, chicken broth & water)
1 turkey carcass, all meat removed
1 onion, halved
1 carrot, halved lengthwise
1 whole stalk celery
1 bay leaf

STEP 1. PREPARE BROTH: Put chicken broth and other simmering ingredients into a large pot.

Bring to a boil, then simmer about 1 1/2 hours.

Remove turkey carcass from pot with tongs (and discard).

Strain the broth through a fine sieve and discard the solids.

Transfer the broth to a bowl; cover and set aside. You can also prepare the broth the night before and store it in the refrigerator until the next day.

INGREDIENTS NEEDED TO FINISH THE SOUP:
2 Tablespoons olive oil
2 garlic cloves, smashed
1 medium onion, minced
1 large carrot, peeled and minced
1 large stalk celery, minced
1 medium sweet potato, peeled and cubed
1 Tablespoon chopped fresh sage
1 bay leaf
1 cup trimmed green beans, cut into 1-inch pieces
3 cups shredded or cubed turkey meat

Turn your leftovers into a Food Adventure ! No rules !

STEP 2. MAKE THE SOUP: In a large soup pot, heat olive oil and heat garlic cloves until lightly browned.

Add minced onion, carrot, celery and sweet potatoes.

Saute over medium-low heat until softened, about 7 or 8 minutes.

STEP 3. ADD THE BROTH YOU MADE AND SPICES

Add chopped sage to the soup pot along with the TURKEY BROTH YOU MADE and the bay leaf.

Bring to a simmer. When simmering, add green beans and turkey meat to the soup.

Simmer for about 5 more minutes, until sweet potatoes are tender.

Wanna make things fancy schmantz? Add some hot sauce and Fritos or tortilla chips and you can call it TURKEY TORTILLA SOUP !

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Lastly, do you need an idea for a leftover dessert?

THE BIG RAGU has a recipe that is the apple of his eye …

— BAKED CINNAMON SUGAR APPLES

Got some apple leftover from an apple pie, or some fruit laying around from the previous week?

This is a simple recipe with a big pleasing ability..

Ingredients

1/4 cup brown sugar
4 apples
1 teaspoon cinnamon
2 Tbsp butter
3/4 cup boiling water

Have some apples left over from that pie? The Big Ragu has a simple recipe with a gourmet dessert taste !

Preheat your oven to 375°F.

Rinse and dry the apples.

Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact.

If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds.

Cut the holes so that they are an inch or so wide.

Place the brown sugar, cinnamon, in a small bowl and stir to combine.

Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture.

Place a 1/2 tablespoon of butter on top of the sugar.
Pour the boiling water into the bottom of the baking dish.

Bake at 375°F for 35 minutes, until the apples are cooked through and tender, but not overcooked and mushy.

When done, remove the apples from the oven and baste them with the juices from the pan.

Terrific with a side of vanilla ice cream. Other optional ingredients include raisins and pecans/nuts

There you have it, fellow foodies…. The 2014 Food Adventure guide to leftover Thanksgiving Recipes..

The key is to be flexible, experiment and use the ingredients you have and give them that new twist.

Do you have a killer leftover recipe? share it in the comment section below !!

Can’t get enough of food in the Dayton area?

Then “like” us on Facebook here and feed your addiction…

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The Second Century

November 26, 2014 By Brian Petro

Shhhhh…they’re sleeping.

Bourbon is complex. It starts off as any ethanol does, trapped in corn kernels and barley shells. Those grains, the proportions of which are known as a mash bill, are warmed up to release the sugar. While the meal is still warm, the yeast and a little sour mash feast on it in stills made of a variety of materials. The completed wash is then poured into unused, charred white oak barrels, where they take a nap of two years or more. After that long nap, they are usually blended from their 65 percent (130+) proof) or higher barrel strength down to a more drinkable 40 to 50 percent (80 to 100 proof). The aging process at that point it stopped, and it is ready to be enjoyed. According to Travel and Leisure, in Dayton you can enjoy it at one of the best bourbon bars in the country, The Century Bar on Jefferson. Joe Head, the driving force behind that bar, has been patiently guiding it for over a decade to where it stands now. Where it stands now is changing.

The changes started to occur around the end of summer/beginning of fall this year. “It was time to get into the cocktail world,” states Joe. Through the urging of Molly Wellmann, a Cincinnati-based purveyor of bourbons and fine spirits at places like the Old Kentucky Bourbon Bar and Japps Since 1879, and his own exploration of craft cocktails, he discovered one he had an affinity for. The venerable whiskey sour rose above the rest. Joe’s reasons are ones that many loves of this cocktail site. “It is light and airy, and the egg white adds some smoothness to it. The ingredients are simple and fresh, so you know where they come from.” This led to the creation of Whiskey Sour Sundays at The Century, as well as a seasonal craft cocktail menu. “The bartenders decide the whiskey sour we are going to feature. It gives anti-sport fans something to look forward to on Sunday,” he states. By the look of some of the images they have posted on their Facebook page, they have some innovative sours. Joe’s favorite sour is the traditional one, but of the ones his staff has created, the Smokehouse Sour stands out most in his head. It features smoked sugar and vanilla, with fresh lemon juice.

The whiskey sour is making a triumphant return to the bar scene.

The fall season is ending, so it is time for a new seasonal menu! That menu will be introduced after Thanksgiving, and will feature “drinks that make sense for that time of the year.” It will have figs and other popular winter flavors on the menu, as well as spirits other than bourbon. According to Joe, “We use a variety of spirits, but on a limited basis. Summer is going to be for gin. We are going to use spirits that enhance the cocktail, not just using them for the sake of making a cocktail.” You are not going to see any recommended brands, either. What you will see, though, are cocktails with eggs in them. Turning through the pages of any classic cocktail book, you will see many recipes with eggs as an ingredient. The Century makes their sours with egg white in it, to enhance the richness and the mouthfeel of the drink. Their customers enjoy them as well. “You have a better chance of choking on a bar nut than getting sick from eggs,” Joe states with a wide smile. They shake it warm as well, to minimize and possible risk of illness.

The shift to the craft cocktails, among other pursuits, reflects a shift Joe sees in the clientele. “People are drinking differently,” he notes. “They used to drink to get drunk. Now they are drinking for an experience. They want to watch their drink being made. They want to be educated on what is going into it.” The foodie culture is making its way into the cocktail realm, and just knowing the ingredients is not enough. They want to know where those ingredients are coming from, how they are made, and what is unique about them. That is another angle that lead to the creation of the cocktail menu and its seasonal rotation.

Bourbon barrels, as mentioned earlier, can only be used once for the creation of bourbon. After that, they are typically sold to a variety of industries to be reused for other purposes. One of those purposes is to rest another liquor in it. Most of the flavor components that give bourbon its caramelly, sweet flavor have been extracted, but all of the bourbon has not. Even after pulling out the excess liquor from the staves, some of the flavor still remains. Joe and Tim Fry of The Century Bar recently collaborated with John Haggerty of Warped Wing Brewing to create Whiskey Rebellion. Using barrels from Angel’s Envy, they married bourbon with a locally brewed Russian Imperial Stout, creating a beer with a delightful bitter chocolate flavor backed with a sweet bourbon finish. It has been available locally at many brewpubs and bars, including Warped Wing, The Century, Chappy’s and soon at Fifth Street Brew Pub for an event with ARC Ohio!. The beer has been immensely popular, not only for the outstanding flavor but the limited availability as well. Joe and his team did not stop there. He is also working with the team at Toxic Brew Company on another bourbon barrel beer, this time utilizing a Belgian quad (much like Toxic’s Abby XXXX) and used barrels from StillWrights in Fairborn. It will be released exclusively at Toxic in early December, so keep an eye out for an early holiday present!

The collaboration with Warped Wing, Whiskey Rebellion, was a hit.

Cocktails…beer…there is plenty going on with Joe Head. He has his eyes set on more things as he prepares for 2015: expansion. “We need to expand, as it makes sense for us to do it. Some people will not go downtown, and there are some limits to our downtown location that prevents us from exploring certain concepts.” The second location of The Century is going to be in the south of the city, near the Dayton Mall. It will have two patios, one for smoking cigars and one for the non-smokers just wanting to enjoy a fine bourbon outside on a warm summer evening. Another expansion in the works is not as far from their current location. In fact, it is right next door to it. “There is going to be a speakeasy attached to The Century, with a false store front and a secret entrance in the back of our bar. We are only going to have it open on Friday and Saturday only with reserved bar stools, so we can know the numbers better. That will allow us to know how much we need to prepare and keep all of our mixers fresh. Because it is a speakeasy, it should also be something that is a little elusive.” And if that is not enough on his platter, he is also considering a tequila and taco bar on a corner near The Century.

The Century Bar’s Joe Head

More locations for any business means hiring more staff. One of the hallmarks of The Century, and what keeps people coming back night after night, is not just membership to the Century Club. It is the atmosphere that the employees have created of educating their customers, not just serving them. It is talking with the customers and finding out what bourbons they enjoy, suggesting similar bourbons, and making non-bourbon drinkers feel right at home at the bourbon center of Dayton. “We have an apprenticeship program for anyone who wants to become a bartender here. I need to know that when I am away from the bar, the brand is still being well represented.” Joe requires that anyone interested in becoming part of the team to work as a bar assistant for six months, learning not only the technical specifications of the cocktails and bourbon, but the culture that The Century has developed. “I want to see that you can educate and entertain the customers while you make the drinks. There will be timing for the drinks, but I want to hear how you speak and interact with people.” The final test is over 150 questions, in front of a panel of judges. The Century’s move to the south does not mean you are going to get less of an experience. The quality is expanding too.

Joe, The Century Owner Diane and Tim

“The Century will always be about whiskey. The cocktails will make us well rounded.” Joe was very matter of fact about what was important to him: no matter where he expands to, from collaborations to new locations, the quality of the product stays the same. The Century had twenty bourbons when he began, and he has grown the small bar to over one hundred bourbons and a top stop in the country for bourbon enthusiasts. The respect he has for the industry, his guests, and his community is evident. It is one of the pieces that makes The Century such a great place to sit down and have a bourbon, beer, or any cocktail with friends. And say hello to Joe while you are there. He would love to make a few more friends over a nice glass of whiskey.

Oscar Hopeful THEORY OF EVERYTHING Opens at THE NEON!

November 25, 2014 By Jonathan McNeal

Hello DaytonMostMetro Fans,

I’ve got good news. WHIPLASH and BIRDMAN will be able to share a screen starting this Wednesday. That said, if you need to see either of these films, I’d suggest hurrying down. They may not last more than one more week. Tomorrow (Wed, Nov. 26), we will open a film that I know many of you will embrace – THE THEORY OF EVERYTHING. When I saw this film at the World Premiere in Toronto, the auditorium was packed with stars who were anxious to see the film – including Jon Stewart, Julie Taymor and Andrew Garfield. The standing ovation was remarkable, and hearing Eddie Redmayne (who deserves the Oscar for this performance) speak about the process was incredible. I hope you’ll be anxious to see the film with us this weekend.

Synopsis for THE THEORY OF EVERYTHING: “Starring Eddie Redmayne and Felicity Jones, this is the extraordinary story of one of the world’s greatest living minds, the renowned astrophysicist Stephen Hawking, who falls deeply in love with fellow Cambridge student Jane Wilde. Once a healthy, active young man, Hawking received an earth-shattering diagnosis at 21 years of age. With Jane fighting tirelessly by his side, Stephen embarks on his most ambitious scientific work, studying the very thing he now has precious little of – time. Together, they defy impossible odds, breaking new ground in medicine and science, and achieving more than they could ever have dreamed. The film is based on the memoir Travelling to Infinity: My Life with Stephen, by Jane Hawking, and is directed by Academy Award winner James Marsh (MAN ON WIRE).” Click on this LINK to visit the film’s official website.

The Annual Family Holiday Film Series, presented by The Dayton Holiday Festival, The Downtown Dayton Partnership, Channel 99.9 and THE NEON, has secured titles for this year’s line-up. Films will screen at Noon on December 6, 13, & 20 – and the price is absolutely amazing. Admission is FREE for kids 12 & under and only $2 for general admission. ELF will play on December 6, THE MUPPET CHRISTMAS CAROL will play on December 13, and the Cary Grant classic THE BISHOP’S WIFE will play on December 20. Tickets will only be available starting 45 minutes before each screening, and children must be present to claim free tickets.

Last year, THE NEON hosted a few screenings of THE TRIUMPH for a local non-profit. On December 10, 4Mary.Org will bring back this documentary another time. “THE TRIUMPH is a powerful new documentary film about a prophecy unfolding right now, before our very eyes. From Medjugorje, a tiny village in Bosnia-Herzegovina, comes a message from the Mother of God. Does this woman really know mankind’s future, as millions believe? Decide for yourself.” (taken from press notes) Tickets are $10 each and can only be purchased in advance by visiting the official site. Click this LINK to purchase tickets and this LINK to check out the trailer.

As we head into the holiday season, I want to take this opportunity to express my great thanks for your patronage. We’re trending to make 2014 a banner year, and we wouldn’t be in this great place without your enthusiasm & support. In addition, I want to thank Diana Cordero – our assistant manager. Diana has been right beside me for over 13 years at THE NEON, and I couldn’t do it without her. Thank you!

Wishing all of you a great Thanksgiving!

We hope to see you soon,

Jonathan

SHOWTIMES for Wednesday, Nov. 26 – Thursday, Dec. 4:
PLEASE NOTE: This schedule is more than a week!

THE THEORY OF EVERYTHING (PG-13) 2 Hr 3 Min
Wednesday & Thursday: 2:45, 5:15, 7:45
Friday & Saturday: 11:45, 2:15, 4:45, 7:15, 9:45
Sunday: 11:45, 2:15, 4:45, 7:15
Monday – Thursday: 2:45, 5:15, 7:45

BIRDMAN (R) 1 Hr 59 Min
Wednesday & Thursday: 2:40, 7:30
Friday & Saturday: 2:40, 7:30, 9:55
Sunday – Thursday: 2:40, 7:30

WHIPLASH (PG-13) 1 Hr 47 Min
Wednesday & Thursday: 5:10
Friday, Saturday, Sunday: 12:20, 5:10
Monday – Thursday: 5:10

COMING SOON:
(All Dates Are Tentative. Dates Often Move And Sometimes Disappear.)
Dec. 5 – CITIZENFOUR
Dec. 25 – THE IMITATION GAME
Dec. 25 – WILD
Jan. 9 or 16 – FOXCATCHER
TBD – FORCE MAJEURE
TBD – HOMESMAN

5 Reasons to Have a “Friend’s Thanksgiving”

November 20, 2014 By Dayton937 Leave a Comment

“Friends Thanksgiving ” a Great Way to Kickoff the Holidays

The Food Adventures Crew has an idea that we have been using for some time. Like many of you, we like to entertain. Hungry Jax, Chef House, The King and The Big Ragu like to to cook as well. These needs and desires give us an excuse for an annual event that we like to call “Friends Thanksgiving.” It is just what it sounds like, it is a sit down Thanksgiving dinner, with your friends, instead of family. Never done one before?

HERE’S THE SKINNY on why you should make Friends Thanksgiving an annual tradition.

FIVE REASONS TO GET YOUR BUDDIES TOGETHER FOR A FRIENDS THANKSGIVING:

1) USE YOUR PALS AS GUINEA PIGS TO TRY OUT NEW RECIPES: There is no better way to find out if something works (or doesn’t). Test the new recipes out on your friends and learn what needs to be tweaked or scrapped altogether. Your friends are honest, they will give feedback on your dish or dishes. If they don’t want to hurt your feelings, you can tell if your dish was an epic fail based on how much of it was eaten. Push your culinary limits, have fun, experiment a little. Make “Friends Thanksgiving” a true Food Adventure!

A Beautiful, Grilled “Friends Thanksgiving” Turkey

2) PRACTICE MAKES PERFECT: Make this be your minor league training event. Hold your Friends Thanksgiving a couple of weeks before Thanksgiving. That way when you host your family event, you will be tuned up for a stellar performance. Let’s face it, if something goes wrong at Friends Thanksgiving, it is better that it happened at your “practice run.” The warm up will make you look like a pro to your family when the “real” Thanksgiving day holiday arrives.

3) SHOWCASE YOUR HOME: The event is a good chance to showcase your home, or have friends over who have not seen your place. Maybe you have updated remodeling you are proud of, or new kitchen table. Friends Thanksgiving also gives you a chance to do your best Martha Stewart imitation when it comes to decorating. Again, have fun, these are your best pals on Earth. Running to restaurant Food Adventures, most of us rarely eat at home with our friends. This goes against that, for a more intimate, warm and inviting atmosphere.

Click to Enlarge this Cajun Shrimp plate with Fresh Mozarella and Tomatoes

4) LEARN NEW RECIPES FROM YOUR FRIENDS: Since everyone is bringing dish or two, you will probably make a couple of worthwhile discoveries. Maybe it is a sweet potato casserole that was “to die for.” Or maybe you learned a new technique for cooking a turkey, or a secret spice rub. IMPORTANT TIP: Make a Facebook event for your Friends Thanksgiving a month or 2 in advance. Have your guests “post” on the event wall, what dishes they will be bringing. This way you will not have duplicate dishes, and your friends won’t show up with all desserts or all salads.

5) AN EXCUSE TO VISIT WITH FRIENDS IN A FAMILY TYPE SETTING: Let’s face it, we all let time slip by and don’t visit with friends as much as we want to. Friends are an extension of our family, especially the close ones you would invite to “Friends Thanksgiving.” It is a great way to make memories, and in our circle, it is a well anticipated tradition. Actually, it is the “official kickoff” of the holiday season in our group, and we think you will experience the same excitement.

Speaking of excitement, we have a holiday treat for you. Each of our four Food Adventurers have compiled a recipe of one of their MUST EAT Holiday dishes to share with you. We are thankful for our local following of “fans” and readers. We are grateful for each and every one of you, and these recipes are small token of that thanks.

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— CHEF HOUSE’S CRANBERRY UPSIDE DOWN CAKE WITH HOT HONEY —

¾ cup brown sugar, packed

Chef House's Upside Down Cranberry Cake with hot honey

Cranberry Upside Down Cake with Chef House’s own Housemade Hot Honey Sauce

¾ cup butter, divided

12 ounces fresh cranberries

1 ¾ cups AP flour or equal parts brown rice flour and millet flour (for a gluten free cake)

2 tsp baking powder

½ tsp kosher salt

½ tsp ground ginger

¼ tsp ground cinnamon

1/8 tsp ground cloves

1 ½ cups sugar

3 eggs

1 Tbl orange zest

½ cup greek yogurt

¼ cup milk

Heat oven to 350 degrees. Heat 9 inch cast iron skillet over medium heat. Melt brown sugar and ¼ cup of the butter, stirring continuously till thoroughly mixed and bubbly. Spread the cranberries over mixture.

In a medium bowl wisk together the dry ingredients.

In a separate bowl with your mixer beat the remaining butter and white sugar till light and fluffy. Add eggs one at a time thoroughly mixing each one. Add the orange zest.

Mix in half the dry ingredients then the greek yogurt. Mix in the last half of the dry ingredients then lastly the milk. Be careful not to over mix.

Pour batter over the cranberries and bake for 50-60 minutes.

Let cool for 10 minutes. Run a knife around the edges and pop out of pan. Drizzle with HouseMade Hot Honey!

— Happy Thanksgiving from CHEF HOUSE !

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HUNGRY JAX’S “MAKE AHEAD MASHED POTATOES FOR A CROWD”

Hungry Jax gives you her Recipe for “Mashed Potatoes for a Crowd”

You’ll need:

One head of roasted garlic

10lbs russet potatoes

2 8oz bricks of cream cheese

1 stick unsalted butter (divided)

4 cups milk (divided into 2 cups each)

salt and pepper to taste

To roast garlic:

Slice off the top of a head of garlic to expose cloves (create a flat top).

Drizzle olive oil on top and sprinkle with kosher salt.

Set into a small baking dish with about an inch of water in the bottom. Make a foil “stand” for the garlic to sit on so that it is not immersed into the water. Bake at 400 for 35 mins or until the cloves are soft. If the top cooks faster, cover with foil so that you do not burn the garlic. Allow to cool.

Peel, wash and cut the potatoes into 1 inch cubes. Divide them amongst two large pots to boil in (5lbs in each pot).

Cover with water and boil until tender (approx 20mins).

Drain potatoes and return to stove (heat off but place back onto the hot burner. This will allow the potatoes to “dry out” and not become too watery).

Add into each pot, one brick of the cream cheese, 1/2 stick of butter, 2 cups of milk, half the head of garlic (just pop the cloves out of the paper), and salt & pepper to taste.

With a hand blender, whip the potatoes until smooth. Add more milk if needed to get the right consistency. (I never said these were heart healthy!)

To keep warm, place in a crockpot on “warm” up to 4 hours prior to dinner! Stir occasionally!

You can prep the raw potatoes the night before and leave them in the fridge covered with water ready to biol the next day.

The garlic can be roasted ahead of time as well.

You can also go ahead and make these the day before and warm them in the crock pot that day!

Enjoy! Mangia! — from HUNGRY JAX

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THE BIG RAGU’S GARLIC ARTICHOKE CHEESE DIP with HOMEMADE MELBA TOASTS

1) Make the homemade melba toasts

Ragu’s Garlic Artichoke Cheese Dip & Homemade Melba Toasts

— Pour 1/2 cup of olive oil into a measuring cup and add 1 Tablespoon of minced garlic

— Get 2 loaves of Very Thin Slice Pepperidge Farm White Bread

— Cut each piece of bread into 4 equal cracker sized squares (you can slice up many at a time)

— Lay the ‘crackers’ on 2 cookie sheets. Brush them with olive oil and garlic mixture

— Bake at 225 degrees for 45 minutes – 1 1/2 hours depending on oven. Check every 15 minutes and when they are golden brown with slight brown marks on the bottom, they are done.

— Repeat steps until you have toasted all of the melba toasts – place toasts in large ziploc or tupperware container until serving

2) Make the Garlic Artichoke Cheese Dip (double the recipe for crowds over 12 people)

— In a bowl combine:

2 cups mayonaise

2 cups grated Parmesan cheese

1 drained can of artichoke hearts (open the can and dice them even further)

2 Tablespoons Minced Garlic

2 Tablespoons Oregano Flakes

2 Tablespoons Basil Flakes

1 Tsp Black Pepper

Stir by hand thoroughly until the consistency is like mashed potatoes

Move the mixture into a bread pan or brownie pan

Cook 25 minutes on 350 degrees, uncovered

Take pan out, sprinkle a light layer of Shredded Romano Cheese on top of the mixture

Place back into oven at 350 degrees for 10 minutes.

Serve with the melba toasts – dip em or spread em, you cant lose.

I bet you will be addicted ! — from THE BIG RAGU

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THE KING’S APPLE BARS

Apple Bars

The King says “I’m a dessert freak, try my Apple Bars”

1 cup margarine

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2 or 3 apples – diced(can be any type)

1 1/2 cups flour

1/2 tsp. salt

2 tsp. baking soda

1 tsp. cinnamon

Combine all ingredients and pour into cake pan (rectangular)

Add following on top of batter:

sprinkle brown sugar, cinnamon and chocolate chips over top

Bake in 350 degree oven for around 30 minutes. Check with toothpick if it comes out clean as ovens vary.

Hope it turns out for you ! — from THE KING

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Check out some of our Friends Thanksgiving photos below and make sure you “like” Food Adventures on Facebook HERE !

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Amazing Line-Up at THE NEON! THEORY OF EVERYTHING Opens Sooner Than Expected!

November 20, 2014 By Jonathan McNeal

Hello Everyone,

I’m happy to report that BIRDMAN continues to bring in nice crowds, thus it will be sticking around. However, despite incredible reviews, WHIPLASH didn’t perform quite as well as we had hoped. That said, we’re holding it for another weekend. At this point, we’re not sure if it will stick around beyond Tuesday…we need to wait for another weekend to see if we can hold it any longer. I’d suggest hurrying down if you still need to see this film. On Wednesday of next week (the day before Thanksgiving), we will open one of my absolute favorites from this year’s Toronto International Film Festival – THE THEORY OF EVERYTHING. I’ll send you more details about this film early next week. For remaining showtimes, please visit our website at www.neonmovies.com

The Annual Family Holiday Film Series, presented by The Dayton Holiday Festival, The Downtown Dayton Partnership, Channel 99.9 and THE NEON, has secured titles for this year’s line-up. Films will screen at Noon on December 6, 13, & 20 – and the price is absolutely amazing. Admission is FREE for kids 12 & under and only $2 for general admission. ELF will play on December 6, THE MUPPET CHRISTMAS CAROL will play on December 13, and the Cary Grant classic THE BISHOP’S WIFE will play on December 20. Tickets will only be available starting 45 minutes before each screening, and children must be present to claim free tickets.

Our line-up for the next several weeks is incredible. In addition to THE THEORY OF EVERYTHING, I know you’ll love THE IMITATION GAME (which will surely be nominated for “Best Picture” this year), and I’m anxious to see CITIZENFOUR as well as FORCE MAJEURE.

Thanks so much for your continued support!

We hope to see you soon,
Jonathan

SHOWTIMES for Friday, Nov. 21 – Tuesday, Nov. 25:
PLEASE NOTE: This schedule only goes until Tuesday!

BIRDMAN (R) 1 Hr 59 Min
Friday & Saturday: 11:50, 2:15, 4:45, 7:15, 9:45
Sunday:11:50, 2:15, 4:45, 7:15
Monday & Tuesday: 2:45, 5:15, 7:45

WHIPLASH (PG-13) 1 Hr 47 Min
Friday & Saturday: 12:20, 2:40, 5:00, 7:20, 9:40
Sunday: 12:20, 2:40, 5:00, 7:20
Monday & Tuesday: 3:00, 5:30, 8:00

COMING SOON:
(All Dates Are Tentative. Dates Often Move And Sometimes Disappear.)

Nov. 26 – THE THEORY OF EVERYTHING
Dec. 5 – CITIZENFOUR
Dec. 25 – THE IMITATION GAME
Dec. 25 – WILD
Jan. 9 or 16 – FOXCATCHER
TBD – FORCE MAJEURE
TBD – HOMESMAN

New Jersey Mike’s Store to Open Nov 19th + FREE Giant Sub Contest

November 17, 2014 By Dayton937 6 Comments

The new Jersey Mike’s Subs store is opening on November 19th, and our own resident foodies, the Food Adventure Crew will be there from 6pm – close.

Dayton Most Metro and Food Adventures will be giving away a Free Giant Sub of your choice, to two lucky winners.

To be eligible to win a free giant sub, just comment on the story below and tell us why you want a free giant sub from Jersey Mike’s!

Two winners will be chosen at random on the morning of Nov 18th. Winners must come and pick up the sub between 6pm-9pm on November 19th!

So come out and enjoy the delicious hot or cold subs from Jersey Mikes, and have your own Food Adventure !

WHAT: GRAND OPENING of a new JERSEY MIKE’S SUB SHOP

WHERE: 1512 Miamisburg-Centerville Road

WHEN: WEDNESDAY, NOVEMBER 19th

WHAT ELSE: THE KING, HUNGRY JAX, CHEF HOUSE and THE BIG RAGU will be guest “oil and vinegar shakers” from 6pm – close

Join us as we “shake it” for the crowds !

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Endless Pizza at Beavercreek Pizza Dive & WIN 2 DINNERS

November 13, 2014 By Dayton937 25 Comments

Beavercreek Pizza Dive Owner Teresa with Food Adventure’s Chef House on “Housemade Sriracha Night” at the Monday Night Buffet!

Why are crowds packing into the family owned pizzeria in Beavercreek on Monday nights? The answer is the Beavercreek Pizza Dive’s “All you Can Eat Pizza Buffet Monday’s.”

Want to join in on the fun for FREE? Then just comment below on this story and one lucky winner will win 2 FREE Buffet Dinners on any Monday night. You might even be joined by the Food Adventures Crew !

Sure, we had gotten their delicious pizza to go, but we had not yet been there on buffet night. For those of you who sneer at buffets, try our no rules approach and you won’t miss out on yet another great foodie attraction. Housemade Sauces by our own Chef House made a special appearance this past Monday and her Dayton Original Sriracha Sauce was in many of the night’s pizza recipes ! This night was special! It was a Sriracha Takeover !!! The result was our being blown away by some of the unique, fresh pizza tastes! Chef House was also able to help a local dog charity, The Miami Valley Pit Crew, with proceeds from the evening.

For those of you who sneer at buffets, you are missing out on yet another great Food Adventure opportunity. But there is much more to this place than the Monday night buffet.

HERE’S THE SKINNY:

— The pizza is New York Style, Hand Tossed Pies. The dough is made fresh daily, and rests for 2 days before it goes into the pizza ovens.

Half B.L.T. Pizza and Half Greek Pizza !!

— Owners J.R. and Teresa Geraci have owned the “dive” approximately 7 years, and are constantly improving their menu.

— The friendly service is as well known as the pizza here. When we say this is one of the most attentive, friendliest group of workers we have met, we mean it. It is not uncommon to see regular customers come into the restaurant and greet the staff with a hug. There is a family feel environment which is, sadly, rare these days.

— Beavercreek Pizza Dive is located at the corner of Dayton Xenia Rd. and Grange Hall Rd in Beavercreek.

— Dine in customers typically get a complimentary sample of the pretzel or bread bites while waiting for their dinner.

— Other specials include Tuesday buy any pizza and get a cheese pizza free of the same size, and everyday specials announced daily on their FACEBOOK PAGE HERE

— We suspect the eatery was named Beavercreek Pizza Dive, because owner J.R. was a diving coach at Beavercreek… just a hunch

What is to follow is more more than a hunch. It has been developed after years of research and many trips to the “dive.”

It is our patented “MUST EATS”

The 215 Cheesesteak Pizza.. just like a Philly Cheesesteak on a crust !

MUST EATS:

— THE MONDAY NIGHT ALL YOU CAN EAT PIZZA BUFFET: Just $6.99 per person. Kids under 10 years old eat for $1.99. The reason we listed this as a “Must Eat,” is that there are specialty pizzas that are not on the menu, but still in experimental phase and only available Monday nights..

For example, THE TACO PIZZA is a “must eat” but is only available on the buffet. It is topped with pulled pork, lettuce, tomato for a unique spin on a taco pizza. This is Chef House’s favorite pizza at the dive. Don’t forget to spice it up with a few squirts of her Housemade Sriracha sauce!

Also, the MAC N’ CHEESE PIZZA is a “must eat,” only available Monday nights on the buffet. Cheesey, gooey mac-n-cheese, topped with crunchy breadcrumbs, all on top of the Beavercreek Dive’s fresh, hand tossed crust. It is rich, sinful,and delicious. The King says “this is probably my favorite menu item.”

These Breadstick Bites are the closest thing to 70’s/80’s Noble Roman’s Breadsticks, even down to the cheese dip !

— THE 215 CHEESESTEAK PIZZA : Named for the area code of Philadelphia, this “Philly Cheesesteak Pizza” has it all. Instead of pizza sauce, they use a cheese sauce. Oh yes, a thick gooey, creamy cheese sauce and a shaved steak slices. Other toppings are onions, mushrooms, and a secret house seasoning. This is the Big Ragu’s favorite pizza at Beavercreek Pizza Dive. Come getcha some. fella !

— THE BREAD BITES WITH CHEESE SAUCE: Amazing appetizer that is the closest thing we have found to the old 1970’s-80’s version of Noble Roman’s breadsticks !! Try them and tell us if they are not strangely reminiscent of a taste thought long gone in Dayton…. But you must get the cheese sauce for dipping to complete the deal !

— THE CHEESEBURGER PIZZA: Who uses mustard instead of pizza sauce? The Pizza Dive does, and it is an amazing take on pizza. After the mustard sauce goes on, the pizza is topped with ground beef, tomoatoes, onion, and bacon. It is even topped with ketchup and cheddar cheese. They need to rename it the BACON CHEESEBURGER pizza, because that is exactly what it tastes like. This was one of our “daaaamnnn” faces for sure, when we tried this one. Extreme flavor? You got it here.

Taco Pizza (left) and Cheeseburger Pizza (right)

— THE B. L. T. PIZZA: Love your bacon lettuce and tomato sandwiches? Then try this pizza with no pizza sauce, just olive oil. It is then sprinkled with partial pieces of bacon and cheese. the last step is adding the cold flavors of mayo, lettuce and tomato. Open up and say ahhh. The crunch of the bacon and lettuce is an undeniable pleasure in life. If it drips down your chin, we won’t tell anybody, just save us a piece, ok ?

— HAWAIIAN PIZZA: For all you exotic types, we have found your next love. Maybe it is the crust, maybe it is the pineapple, bacon and ham. Or is it the final touch of cheddar cheese? We just know the end result is a ‘luau in your mouth.’ Whether you dine in or “lei” on your couch and eat this pizza, it is a great tasting, satisfying pie ! The King was a big fan of this pizza.

The Real Deal Steak Sandwich. Shaved slices of steak with all the works…

— THE REAL-DEAL STEAK SANDWICH: Oven baked subs, with the buns brushed with an olive oil/buttery combination. Served glistening and piping hot, you gotta be careful of you could burn your tongue. We did anyway, and didn’t care because it is so good, we couldn’t wait to dig in. It is hard to put into words the creamy feel, yet bold flavor of this sandwich. It is shaved steak and cheese, not a frozen patty. The peppers, onions and mushrooms are the perfect finish to this masterpiece on a bun. It was so good, we found ourselves daydreaming the next day about it. The Big Ragu highly recommends this sub. It’s a foodie’s paradise!

— CINNAMON SUGAR BREAD BITES with HOMEMADE FROSTING DIP: These are like Bigfoot. Rarely seen. They usually are an extra-special treat, brought out by the staff with the homemade cream cheese frosting dip. They are so labor intensive that offering it on the menu would back up the kitchen and ruin everything. Although, these bites are so good.. if you find them, your table will be mobbed like ours was !!

Click to Enlarge the ultra rare sight of “Cinnamon Bread Bites”

Honorable Mention: THE ITALIAN CALZONE was pretty good, and the buttery glaze they brush the calzone crust with is simply divine. THE BOMBER is the double layered crust pizza that is a meat lover’s pie. It is a massive pizza where the toppings are inside, and there is crust on top and on the bottom. Also, THE HANDMADE PRETZELS are a kid pleaser and adults love them too !

Note: The cookies and rice krispie treats are a nice distraction. Although the sign says they have them, they have not sold cannoli for a while, but if you order the cinnamon bites mentioned above, you won’t miss them.

Check out the incredible photo gallery below of mouth watering photos from our various visits to the Beavercreek Pizza Dive. Whether you get a pie to go, or visit Monday night’s buffet, you better dive on in here and get some of their MUST EATS ! Better yet, get it for free…. (see below).

**** NOW WHO WANTS FREE PIZZA ??? **** To enter the contest, all you have to do is comment on the article below and tell us why you want 2 Free Monday Night Buffets at Beavercreek Pizza Dive. One winner will be chosen at random next week. The Food Adventures Crew may even join you for dinner! One comment per person, please !!

Follow the four Food Adventurers: Chef House, The King, Hungry Jax and The Big Ragu on FACEBOOK HERE. “Like” them on Facebook, love them in your heart.

Tweet Tweet @food_adv

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WHIPLASH – Approved By Critics & Audiences Alike – Opens Friday at THE NEON!

November 11, 2014 By Jonathan McNeal

Hello Everyone,

We had a really good weekend with BIRDMAN and ST. VINCENT – our best weekend in the past few months. Thanks to everyone who came out! If you still need to see ST. VINCENT, Thursday will be your last chance to see it at THE NEON. For remaining showtimes, please visit our website at www.neonmovies.com

On Friday, we will open a film that has garnered great reviews from critics and audiences alike – WHIPLASH. You don’t have to take my word for it. Take a look at all the great reviews on the film’s Rottentomatoes page.

Synopsis for WHIPLASH: “Andrew Neyman is an ambitious young jazz drummer, single-minded in his pursuit to rise to the top of his elite east coast music conservatory. Plagued by the failed writing career of his father, Andrew hungers day and night to become one of the greats. Terence Fletcher, an instructor equally known for his teaching talents as for his terrifying methods, leads the top jazz ensemble in the school. Fletcher discovers Andrew and transfers the aspiring drummer into his band, forever changing the young man’s life. Andrew’s passion to achieve perfection quickly spirals into obsession, as his ruthless teacher continues to push him to the brink of both his ability-and his sanity.” (taken from Sony Classics) Click on this link to visit the film’s official site.

REMINDER! VSOP Music & Film is bringing HARLEM STREET SINGER – THE STORY OF REVEREND GARY DAVIS to THE NEON for a one-time screening tomorrow – Wednesday, Nov. 12 at 7:30. Tickets are still available! “The film tells the story of the blind, self-taught musician Reverend Gary Davis. It chronicles his hardscrabble life and the profound impact he made on musicians eager to explore his technique – a homegrown guitar style forged from ragtime, gospel and blues. In addition to archival footage and interview segments with Bob Weir, Jorma Kaukonen, John Cohen, David Bromberg, Ramblin’ Jack Elliott and others, the film features newly recorded versions of songs Davis was closely identified with performed by a band led by Woody Mann. Blues and jazz historian (and frontman for the Classic Jazz Stompers) Dave Greer will lead a Q&A following the screeing.” (taken from VSOP Press Notes) Tickets will be $8 each and available starting Oct. 22 at THE NEON’s box office.

The Annual Family Holiday Film Series, presented by The Dayton Holiday Festival, The Downtown Dayton Partnership, Channel 99.9 and THE NEON, has secured titles for this year’s line-up. Films will screen at Noon on December 6, 13, & 20 – and the price is absolutely amazing. Admission is FREE for kids 12 & under and only $2 for general admission. ELF will play on December 6, THE MUPPET CHRISTMAS CAROL will play on December 13, and the Cary Grant classic THE BISHOP’S WIFE will play on December 20. Tickets will only be available starting 45 minutes before each screening, and children must be present to claim free tickets.

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

Jonathan

SHOWTIMES for Friday, Nov. 14 – Thursday, Nov. 20:

BIRDMAN (R) 1 Hr 59 Min
Friday & Saturday: 11:50, 2:15, 4:45, 7:15, 9:45
Sunday:11:50, 2:15, 4:45, 7:15
Monday – Thursday: 2:45, 5:15, 7:45

WHIPLASH (PG-13) 1 Hr 47 Min
Friday & Saturday: 12:20, 2:40, 5:00, 7:20, 9:40
Sunday: 12:20, 2:40, 5:00, 7:20
Monday – Thursday: 3:00, 5:30, 8:00

COMING SOON:
(All Dates Are Tentative. Dates Often Move And Sometimes Disappear.)
Nov. 26 – THE THEORY OF EVERYTHING
Dec. 5 – CITIZENFOUR
Dec. 25 – THE IMITATION GAME
Dec. 25 – WILD
Jan. 9 or 16 – FOXCATCHER
TBD – FORCE MAJEURE
TBD – HOMESMAN

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