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ONLY LOVERS LEFT ALIVE and FOR NO GOOD REASON To Augment Successful BELLE and CHEF at THE NEON!

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Only-Lovers-Left-Alive-Australian-Poster-copyHello Everyone,

Even though we’re managing to hold BELLE and CHEF for another week, we’re adding 2 new films to the mix. The documentary about Ralph Steadman – FOR NO GOOD REASON – will have just three screenings over the weekend, and Jim Jarmusch’s new vampire film (with the always-thrilling Tilda Swinton) – ONLY LOVERS LEFT ALIVE – will start limited screenings on Friday.

Synopsis for ONLY LOVERS LEFT ALIVE: “Jim Jarmusch’s ONLY LOVERS LEFT ALIVE tells the tale of two fragile and sensitive vampires, Adam (Tom Hiddleston) and Eve (Tilda Swinton), who have been lovers for centuries. Both are cultured intellectuals with an all-embracing passion for music, literature and science, who have evolved to a level where they no longer kill for sustenance, but still retain their innate wildness. Adam, a reclusive underground musician hiding out in the ruins of contemporary Detroit, despairs about human civilization’s decline, and worries about future survival. Eve, who is perhaps 3000 years old to Adam’s 500, takes a longer view of history and is more optimistic. She leaves her home in the ancient city of Tangier to come to his side.” (taken from Sony Pictures Classics) Click this LINK to visit the film’s official site.

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Synopsis for FOR NO GOOD REASON: “Experience 15 years in the life of acclaimed illustrator Ralph Steadman, whose surreal, often confrontational artwork is frequently associated with Gonzo journalist Hunter S. Thompson thanks to such books as Fear and Loathing in Las Vegas and The Curse of Lono. A look back at Steadman’s remarkable career offers a glimpse into his vivid imagination as interviews with Johnny Depp, Terry Gilliam, Richard E. Grant, Tim Robbins and others offer insight into the man behind the legend. Meanwhile, Steadman watches as his drawings are brought to life through the magic of animation for the very first time.” (Jason Buchanan, Rovi) Click this LINK to visit the film’s official site.

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“Start Freedom Dayton, a film series started by Peace on Fifth to raise awareness about human trafficking, returns next Thursday, June 19th at 7:30 pm with the newest movie about human trafficking – TRICKED. The sex trafficking industry rakes in $3 billion dollars a year and with little awareness for the general population. TRICKED, released in December 2013, is set on the streets of the US as a clear witness to the domestic sex trafficking ‘game.’ This is a very powerful movie. Age appropriate for 12+, however children should have some level of awareness and emotional maturity. For more information call Peace on Fifth at 937.367.7215 or email [email protected]. To learn more about TRICKED and to see a trailer, visit the official site. All advanced tickets are available exclusively at Peace on Fifth (234 S Dutoit St., St. Anne’s Hill) for an $8 suggested donation.” (taken from Peace on Fifth press release)

The Montgomery County Food Policy Coalition is hosting a screening of FOOD PATRIOTS on Saturday, June 21 at 3:00. “Touched by their teenage son’s battle with a foodborne superbug, filmmakers Jeff & Jennifer Spitz document their family’s struggle to raise backyard chickens, grow food, and transform into Food Patriots. FOOD PATRIOTS features people from all walks of life who are trying to change the way Americans eat and buy food, and educate the next generation of consumers.” Admission is free and open to the public – to save a spot, please RSVP to Emily Bradford at (937)225-6470 or [email protected]

On Wednesday, June 25 at 7:30, THE NEON is happy to host a one-night screening of the new documentary TO BE TAKEI. This is part of Dayton PRIDE’s month-long LGBT Pride celebration. “Over seven decades, actor and activist George Takei boldly journeyed from a WWII internment camp, to the helm of the starship Enterprise, to the daily news feeds of five million Facebook fans. Join George and his husband Brad on this star’s playful and profound trek for life, liberty, and love. Best known for playing Sulu on the original Star Trek TV series and six movies that followed, George Takei is unlikely social media royalty. Unofficially dubbed the King of Facebook, he counts over 5 million fans in his online empire – including Trekkies, Howard Stern listeners, and the LGBTQ community – who devour his quirky mix of kitten jokes, Star Trek references, heartfelt messages, and sci-fi/fantasy memes…” (taken from press notes) Tickets, just $8 each, are now available at our box office.

On Thursday, June 26 at 7:30, we will host a preview screening of the new short film FOR FRANCIS. “When Matt Flynn (David Beck) discovers that his son Francis’s second grade teacher Ms. Walker (Kathy Patterson) gave his son a dress to wear, Matt becomes enraged and confronts the school. This very special preview screening on June 26th is in large part for donors in the Dayton area who contributed to the FOR FRANCIS fundraising campaign last fall. The film has already captured the attention of many prominent figures in the entertainment industry, including Emmy Award Winner Tim Gunn, who is one of the film’s Executive Producers. The character of ‘Ms. Walker’ in FOR FRANCIS is inspired by David Beck’s junior high English teacher, Denise Walker, of St. Charles School, in Kettering, Ohio. Although a work of fiction, the story of FOR FRANCIS is inspired by the real life Mrs. Walker’s positive influence on David’s life. Please RSVP to [email protected] for free tickets. Donations are welcome, and walk-ins will be accepted for $7. The donations will be used to help cover the cost of theater rentals and festival submissions.” (taken from Press Notes)

A special, one-time screening of STAND CLEAR OF THE CLOSING DOORS has been requested for Sunday, June 29 at 5:15…but it will only move forward if at least 50 tickets are reserved by Friday, June 20. Click this official LINK to reserve your ticket. “STAND CLEAR OF THE CLOSING DOORS tells the story of Ricky, a 13-year old boy with Asperger’s Syndrome who gets lost one day in the New York City subway system. While his mother frantically searches for him above ground, the sensory-sensitive Ricky is exposed to the cacophony, eccentricity, and menace found in New York’s underground (including some scenes shot during Hurricane Sandy, which came to figure into the film’s story), resulting in a truly authentic view into both the wonders and the horrors of what lies below.”

Thanks for your continued interest and enthusiastic support.

We hope to see you soon!

Jonathan

SHOWTIMES for Friday, June 13 – Thursday, June 19:

BELLE (PG) 1 Hr Min
Friday, Saturday, Sunday: 12:20, 2:40, 5:00, 7:20
Monday – Thursday: 3:00, 5:20

CHEF (R) 1 Hr Min
Friday, Saturday, Sunday: 2:30, 5:00, 7:30, 9:50
Monday – Thursday: 2:45, 5:10, 7:40

ONLY LOVERS LEFT ALIVE (R) 2 Hrs 3 Min
Friday, Saturday, Sunday: 9:40
Monday – Wednesday: 7:45

FOR NO GOOD REASON (R) 1 Hr 29 Min
Friday, Saturday, Sunday: 12:30

TRICKED (NR) 1 Hr 15 Min + Discussion
Thursday: 7:30

COMING SOON:

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

June 20 – FED UP
June 20 – SUPERMENSCH: LEGEND OF SHEP GORDON
June 27 – OBVIOUS CHILD
June 27 – JODOROWSKY’S DUNE
July 4 – A HARD DAY’S NIGHT
July 25 – THIRD PERSON
Aug. 8 – BOYHOOD
Aug. 15 – MAGIC IN THE MOONLIGHT
Aug. 29 – LAND HO

Hot House! Local Chef Heats Things Up With New Sriracha Sauce

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Hot stuff in Dayton

Dayton Chef LeeAnne House, with her Housemade Sriracha Sauce !

We’ve got the boss with the hot sauce right here!  Want to heat up your Food Adventures at home?  Then look no further.

Local chef, our own LeeAnne House has made her mark in the kitchens of upscale area restaurants. Now she is out on her own, with a new company called Housemade.  Her first bottled product is a popular one, called Housemade Sriracha Sauce. She started experimenting with new sauces in her apartment kitchen and the batches grew, and so did the demand.  Now she has taken her saucy self corporate.

Believe it or not, sriracha is a style of sauce, and not a brand name.  We are all familiar with that plastic bottle with the rooster and green spout.  This gives that sauce a kick in the pants.

 

HERE’S THE SKINNY:

— LeeAnne grew up in the food industry.  Her parents at one time owned various restaurants like Lincoln Park Grille, Oregon Express, and others.  LeeAnne worked her way up from bussing tables to chief hottie.

bottling plant

Bottles of Housemade Sriracha, Ready to be Labeled

— The sauce took a year and a half to perfect.  Originally home cooked and home produced, she is now off  to the big time with the same, natural recipe.  Food Adventures have been trying her home batch sriracha sauces for months, so we are especially happy to see her recent success.

— This sauce won 1st prize in the 2014 Louisiana Cajun Hot Sauce Festival, for the best specialty chili sauce, and is being blogged about nationally from California to Nashville.  Foodies and Food Adventurers agree, it’s fantastic!

— A bottle of this sauce goes a long way, good thing there is a 2 year shelf life.

 

WHY IS THIS SAUCE A MUST EAT?

— FLAVOR:  That is the most important thing, right?  Not just heat for the sake of heat, but good flavor is what a sauce is all about.  Housemade Sriracha is sweeter, hotter and meaner than the sriracha you are used to.   There is a good amount of tang and zing to get your tastebuds rolling.

 — ALL PEPPERS in this sauce are Thai Chili Peppers, and the sauce has NO STEMS.  This is huge, because most mass produced sauces have stems ground into them, thereby changing the flavor of the sauce.  Housemade keeps the flavor truer to the pepper itself with the tedious process of stem removal.

— NATURAL INGREDIENTS:  We wont give away the recipe, just read the side of the label for the natural ingredients.  Did we mention it is vegan and gluten-free ?

— LOCALLY MADE – Whenever possible local ingredients are used, local farmers, and the sauce is assembled from Dayton to Chillicothe.  Hello, support local, buy local.  Expect different sauces from Housemade in the future !

 

The Big Ragu knows you can get Housemade Sriracha at Foremost Seafood

The Big Ragu knows where to get Housemade Sriracha, and now, you do too !

The Big Ragu loves the sauce on chili, shrimp, wings and anything mexican (nachos, tacos, tortas, burritos and sopes).

LITE BITES: Try the sriracha on egg white omelettes, roasted veggies, homemade vegetable soups, and quinoa.

 

Housemade Sriracha Sauce has made its way into local restaurants and has been appearing on specials at Lily’s Bistro, and pizzas at  Oregon Express to name a couple.  We expect more locally owned restaurants to follow this trend.  In fact, the demand has been so good, that a second batch has already gone into production.

 

WHERE CAN YOU BUY THE BOTTLES OF HOUSEMADE SRIRACHA?

— Arrow Wine & Spirits

— Clash Consignments

— Eclectic Essentials

— Foremost Seafood

— Healthy Alternative Markets

— The Spice Rack

— Yankee Street Market

 

In more ways than one, it is the hottest product in Dayton.  Housemade Sriracha, we love you, you hot thang you ….

Speaking of hotness, check out Food Adventures on Facebook  and “like” them HERE

Also, see more of LeeAnne and her hot sauce in the photo gallery below!

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Olive, an Urban Dive Wins National Grant

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olive6The Hobart Center for Foodservice Sustainability (HCFS) awarded its annual $5,000 grant to Olive, an Urban Dive in Dayton, Ohio, in recognition of the restaurant’s unwavering commitment to foodservice sustainability initiatives and the Dayton community.  Olive’s impressive commitments to sustainability include: investing in equipment to reduce energy and water use, focusing on recycling, composting and cross utilizing ingredients to greatly reduce daily trash and food waste yields, and managing their own farm, as well as, relationships with over 50 local farmers for a true Farm-­‐to-­‐Fork program. This marks the seventh year for the HCFS grant, which is awarded to a business or organization judged to have the best-­‐executed foodservice sustainability project.

 

olive5“It is rare to find management and staff equally committed to their goal of providing high quality food following sustainable practices,” said Richard Young, Senior Engineer and Director of Education for PG&E Food Service Technology Center, and HCFS fellow. “At Olive, this is the norm. The owner practices what she preaches, and as a result, all of the staff have completely bought in. Not only are they limiting their impact on the environment, they are building into the local economy.”

Olive’s owner, Kimberly, leased the old Wympee Burger diner in downtown Dayton, OH, olive1after its 72 years of operating as a greasy burger joint were over. She and her friends and family gutted the entire building by hand, replacing all mechanicals, interior walls, putting new HVAC equipment on the roof to make room for an ADA compliant bathroom, even excavating the entire floor in the kitchen to eliminate floor drains that had led to the rain water run-­‐off sewers without anyone realizing since the building’s construction in 1938.

“We did everything we could to save labor and financial resources, while recycling and responsibly scrapping original materials and finding creative re-­‐use for others,” said Kimberly Collett, owner of Olive. “The counter is made of wood from a tree my grandfather cut down 60 years ago, and we cut used bottles to make light shades. We even made our own tables out of poplar leftover from a wood auction, installed the cork flooring, and made our own ceiling tiles.”

Not only does this mindset pay dividends in fantastic culinary creations, after two years Olive4of being open, Olive was completely debt-­‐free, a rare achievement in the restaurant industry. Another huge accomplishment – Olive’s commitment to recycling and cross utilizing natural ingredients and composting means they only throw away 6-­‐14 pounds of waste per day. The commitment to sustainability is not without challenges, but the staff and chefs at Olive take it all in stride and embrace the unique opportunity to create new specials daily, with whatever they are able to source locally.

“We are given a lot of freedoms that most commercial kitchens do not experience,” said David Kerg, chef. “Olive is a chef’s playground!” “This is a one-­‐in-­‐a-­‐million business,” said team member Sandy Bowden. “we enjoy telling people about it. It is so satisfying to make people happy and to see their eyebrows go up when they taste something. Serving people a great product is very rewarding for us.” Kimberly Collett, Olive owner, will serve as an HCFS Fellow for 2014/2015 and assist in selecting next year’s HCFS grant recipient.

 

From Burgundy, with Love – National Chardonnay Day

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Bottles of wine from France and California

A sampling of the wines from the 1976 Paris Wine Tasting.

Steven Spurrier did not set out to send the wine world into a great upheaval. He was an advocate of French wine, and always looking for ways to further that belief. He was so confident of the superiority of his beloved wines that he arranged a blind tasting versus the wines of California to prove it. Paris was selected as the site (of course), and judges from all over the country were brought in for the event. The Paris Wine Tasting was going to prove once and for all that French wine was superior to all other comers. The year was 1976, the same year the United States was celebrating its bicentennial. Little did anyone know at the time that the U.S. was going to cause another major upheaval in a major European power during that anniversary.

Chardonnay was the white wine of choice for both countries; the French brought in a Bordeaux for the red, and the U.S. offered a Cabernet Sauvignon. There was so little doubt in the outcome, France sent no media. TIME magazine was the only press that attended the event. In a decision that stunned everyone in the wine world, the wines in the United States were declared the best across the board.

The Judgment of Paris launched California wines into the spotlight, Chardonnay being thrust straight to the forefront. But Chardonnay had a well-deserved reputation in the wine industry for centuries before that. No one is sure when or how this flexible grape came into being. The most popular theory is that the Romans brought the Gouais blanc variety of grapes to Gaul as they marched through Europe. The grapes started to cross breed with the native Pinot grapes, and the Chardonnay grape was born. In its European home it was used to create white Burgundy wine, seen as one of the finest white wines in the world. There was a blend of the soil, the flexibility of the grape, and the oak it was kept in that develop rich and complex flavors. It is also one of the three grapes (with Pinot noir or Pinot Meunier) that are commonly used in champagne production. Chardonnay vines love chalk, clay, and limestone soils the best, one reason it flourished in the Burgundy region. The vine also travels well, making it the second most popular white wine grape in the world, and fifth of all wine grapes.

Chardonnay grapes

Chardonnay grapes, just waiting to be plucked.

Planting Chardonnay grapes in your vineyard is almost a rite of passage; it is a relatively easy grape to grow. It also is not picky about where it grows, taking root all over the world. It buds early in the spring, but the right techniques can delay the budding for warmer weather to keep the grape’s acidity. The quick ripening does not have to be delayed, making it perfect for a short growing season. Cooler regions, like northern California and New York, are also ideal. The grapes do not ripen as quickly, allowing them to stay on the vine longer to develop some flavor. That is the one small drawback of this super grape. On its own, it does not have much flavor. It is completely dependent on two things: the soil it is grown in (or terroir) and oaking the wine (storing it in oak barrels). This means that the vintner has a big opportunity to implant their own mark on it. They have choices on if they want to put in oak (imparting vanilla and caramel flavors) and where to grow it. If they do not use oak barrels to mature the wine, they will use stainless steel columns. The stainless steel adds nothing, so the flavors of the soil are more pronounced. Cooler climates will impart fruit notes like apple or pear, while warmer climates can add tropical mango and pineapple flavors. The vintner can also choose to put the wine through malolactic fermentation. This changes malic acid to lactic acid, adding a butteriness to the wine. The charm and popularity of Chardonnay comes from the malleability of the flavor profile. This wide spectrum of flavors means that it can go well with any dish, from savory to sweet, if you select the proper wine.

A glass of Chardonnay

Golden, dry, and delicious.

It is not all sunshine and spring breezes for this widely loved wine. Talking about Chardonnay with some friends, one of them called it “the McDonalds of wines”. Much like McDonalds, and to the chagrin of many wine drinkers, Chardonnay is global. It is sturdy, easy to grow, and very profitable. With so much of it planted all over the world, it is very common as well. It lacks a distinction that a Chablis, made of the same grape, enjoys. The lack of flavor in the grape also means that it can be overpowered by strong flavors, especially when it is left in the oak too long. It has also been popular for a very long time, so it is associated with older wine drinkers. And no one wants to be drinking what their parents drank.

The Judgment of Paris opened the floodgates for Chardonnay all over the world. The tête-à-tête match in 1976 was not a random event; every competition between France and the United States afterwards has had similar results. The celebration and overall continued popularity of this dry, impressionable wine resulted in the creation of National Chardonnay Day in 2009. The actual day it is celebrated on, much like the wine it celebrates, is still malleable. It is near the last week of May, but various sites have it being honored on the 22nd or 23rd. It has also been enjoyed some years as late as May 26th. Of course, enjoying Chardonnay on all of those days is just as acceptable. Head to Arrow Wine, Rumbleseat Wine, The Wine Gallery, or any of the many wine merchants in Dayton and pick up a bottle or two to enjoy with friends. If you have any suggestions, we’d love to hear them in the comments below or on Facebook! Now, who has the wine key?

Here Comes the FLEURS ET VIN Festival!

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“Fleurs et Vin” Festival will feature over 400 wines for tasting !

Get ready to raise your wine glass this Sunday at Carillon Park , because Dayton’s premier wine and gourmet food festival arrives!!

That’s right, the one and only shindig known as “FLEURS ET VIN” (flowers and wine in French) takes place this weekend!

This is a Food Adventure and Wine extravaganza that you don’t want to miss.  The Big Ragu will be there in full force!

 

WHAT:  FLEURS ET VIN FESTIVAL

WHERE: At Historic Carillon Park,  1000 Carillon Blvd.  Dayton, Ohio 45409

WHEN: SUNDAY MAY 18th from 1pm – 4pm

WHY: To benefit AIDS Resoruce Center of Dayton Ohio

MUST DRINKS:  Over 400 wines available for tasting and a Beer Garden !

MUST EATS:  Local restaurants providing samples of menu specialties.

Restaurants Include: Amar India, Carvers Steaks & Chops, Central Perc European Cafe, Chappys Tap Room and Grille, Coco’s Bistro, El Meson, Figlio, Giovanni’s, Jay’s Seafood, Kohler’s Catering,  Lock 27 Brewing,  Mamma DiSalvo’s,  Neil’s Heritage House,  The Oakwood Club, Salar Restaurant and Lounge The Dock, The Deli at Webster Street & Top of the Market and Thai 9.

WHAT ELSE: Live Music during the festival by J.t. Fedrick and the Sax Groove, a silent auction that ends at 3pma and a Live Auction that starts  at 4pm 

COST: $70 in advance, $75 at the door  click HERE for more ticket info

Just in Case: Don’t drink and drive- Divine Services will be on hand if you and your car need a ride home.

Fleurs Et Vin is something you must experience as a true Daytonian.  Experience the best wines in the world, paired with Dayton’s Best Restaurant offerings.  It is for charity, which makes getting a ticket a no brainer.  Support Dayton, support the AIDS Resource Center, and join the fun at Carillon Park.  Treat yourself to a Food Adventure !

We raise our wine glasses high and say “Here’s to Fleurs Et Vin, the toast of the town this Sunday!”  See you under the big tents!

Are you a Dayton foodie?  Then join us for more fun Food Adventures by “liking”us on Facebook.

Check out our photo gallery below from last year’s event!

 

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GOD’S POCKET – One of Philip Seymour Hoffman’s Last Films – Opens Friday!

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10308361_455718141225273_1697678478318215769_nHello Everyone,

It’s now time to bid adieu to our 3rd highest grossing film ever – THE GRAND BUDAPEST HOTEL. Many thanks to all of you who helped make this film such a success. Thursday will be its last day at THE NEON. In addition, Thursday will be the last day for UNDER THE SKIN. Hurry down if you still need to see these films. (Showtimes for this week can still be found on our website at www.neonmovies.com )

Last weekend didn’t go as well as we had hoped for THE RAILWAY MAN. Though mediocre reviews may have kept some folks away, many of our regulars agreed that the film is actually quite powerful…and the performances from Colin Firth and Nicole Kidman are worth the price of admission. We will hold the film for another week. In addition, we will open the film GOD’S POCKET – one of Philip Seymour Hoffman’s final films.

Synopsis for GOD’S POCKET: Philip Seymour Hoffman, John Turturro, Christina Hendricks and Richard Jenkins star in the directorial debut from John Slattery (known for his work on MAD MEN). “In the gritty, blue-collar neighborhood of God’s Pocket, Mickey Scarpato’s crazy stepson, Leon, is killed in a construction ‘accident,’ and Mickey quickly tries to bury the bad news with the body. But when a local columnist comes sniffing around for the truth, things go from bad to worse. Mickey finds himself stuck in a life-and-death struggle compounded by a body he can’t bury, a wife he can’t please, and a debt he can’t pay. Acclaimed actor John Slattery makes an impressive jump behind the camera with an assured directorial debut that shows he has a razor-sharp eye for conveying the absurdity, cruelty, desperation, and tragic optimism of the people he portrays.” (taken from IFC Films)

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The 2014 Dayton Jewish Film Festival is already winding down. Only 2 films are left. Click this LINK to visit the festival’s official site…details for buying advanced tickets can be found there. Here is a list of remaining films that are screening at THE NEON:
Thursday, May 15 at 7:15 – WHITE PANTHER
Sunday, May 18 at 7:15 – THE THIRD HALF
Program guides are currently available in our lobby!

Don’t forget about tomorrow evening’s special presentation in celebration of National Architecture Week. The American Institute of Architects Dayton will present 2 special films on Wednesday, May 14 at 7:30. PEOPLE IN GLASS HOUSES (45 Minutes) celebrates the mid-century modern homes designed by Joseph Eichler in California between 1949 and 1974 and MONUMENT TO A DREAM (30 Minutes) traces the adventure of the St. Louis Arch’s evolution, from early concepts on the drawing boards to the fabrication of its stainless steel sections, and the triumphant placement, in a race against the sun, of its final section in the fall of 1965. Tickets, just $5 each, are now available at THE NEON’s box office.

“Stivers School for the Arts presents THE SHOWCASE 2014. This eclectic compilation of short films includes absurdly comedic work as well as hard hitting documentaries. Some of these films have already won national and regional awards. Following the show will be a Q & A with the student filmmakers. All proceeds go toward updating equipment in the Stivers video and animation studio. Tickets are $5.00 during the pre-sale and will be $7.00 the night of the screening. This presentation will screen on Tuesday, May 20 at 7:30. Tickets are available at THE NEON box office and Stivers School of the Arts.” (taken from press notes)

The Dayton Gay Men’s Chorus is celebrating the life and legacy of gay rights pioneer Harvey Milk with a 2 1/2 week celebration. Over that time, the chorus will screen THE TIMES OF HARVEY MILK at THE NEON as well as premiere a new work – I AM HARVEY MILK – at The Victoria Theatre. They will additionally host a brunch at Wheat Penny. More information on all these events (including ticketing details) can be found on the DGMC official site. If you’re only able to see the film (which includes the screening at THE NEON, a post-screening discussion with community leaders, and a reception at Serendipity Bistro), those tickets can be purchased at THE NEON’s box office for $15 each. This documentary from 1984 played a big part in the creation of the screenplay for the MILK biopic from 2008. It screens Thursday, May 22 at 7:15.

“On a fall afternoon in 1976, young Annie Parker (Samantha Morton) loses everything a person can lose, including her family. Through the years, Annie continues her fight, even after she is diagnosed with breast cancer herself. Meanwhile, far away, brilliant research scientist Mary-Claire King (Helen Hunt), contrary to the advice of her colleagues, is embarking on a journey that will touch millions of lives – one of the most important scientific discoveries of the twentieth century: the BRCA1 gene. This film premier of DECODING ANNIE PARKER, taking place Thursday June 12 at 7:30pm at THE NEON, is hosted by Cancer Support Community Western Ohio. Tickets cost $35 and include admission, concessions, a red carpet with photographers, complimentary wine and cheese, a Q&A with a panel of local experts, and a tax-deductible charitable donation to CSCWO. Tickets can be obtained by calling CSCWO at 937-223-4117 or visiting cancersupportwesternohio.org or visiting dineoutdayton.com.”

Many thanks for your continued interest in THE NEON.

We hope to see you soon!

All the best,
Jonathan

SHOWTIMES for Friday, May 16 – Thursday, May 22:

GOD’S POCKET (R) 1 Hr 28 Min
Friday, Saturday: 1:00, 3:00, 5:10, 7:20, 9:30
Sunday: 1:00, 3:00, 5:10, 7:20
Monday – Thursday: 3:00, 5:10, 7:20

THE RAILWAY MAN (R) 1 Hr 56 Min
Friday, Saturday: 12:15, 2:40, 5:00, 7:30, 9:50
Sunday: 12:15, 2:40, 5:00
Monday: 2:40, 5:00, 7:30
Tuesday: 2:40, 5:00
Wednesday: 2:40, 5:00, 7:30
Thursday: 2:40, 5:00

DAYTON JEWISH FILM FESTIVAL
THE THIRD HALF (NR) 1 Hr 55 Min – Sunday at 7:15

STIVERS: THE SHOWCASE 2014 (NR)
Tuesday: 7:30

THE TIMES OF HARVEY MILK (NR) 1 Hr 28 Min
Thursday: 7:15

COMING SOON:
(All Dates Are Tentative. Dates Often Move And Sometimes Disappear.)
May 23 – BELLE
May 30 – ONLY LOVERS LEFT ALIVE
May 30 – JODOROWSKI’S DUNE
June 13 – FOR NO GOOD REASON
TBD – DOM HEMINGWAY

A Toxic Food Adventure

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Usually “Toxic” means something bad.   Not in this case, Daytonians.  We know a place where Toxic means ‘heavenly.’

Are you a beer lover?  Then loosen your tie, let your hair down, and walk down the cobblestone streets of the Oregon District to the Toxic Brew Company.

For the past few months, The Food Adventure Crew has been visiting Toxic Brew Company and getting a feel for the range, style and taste of their beers.  We tried the spectrum over time, from the lighter Abby Blonde to the Pawn Pepper Ale made with hot peppers.
We didn’t go there once and get a few taste test cups and write about them.. Taste tester flights??? Come on..
Grab yourself a pint so you get the full effect of the brewers intentions.

Now you will get the full scoop after months of tough research.. uh yeah :

 

HERE’S THE SKINNY:

Outside the Toxic Brew Company

— They brew their own beer, and they are serious about it.  Friendly brewing fanatics unite!  You can often hear high brow brewing conversations between staff, brewmasters and customers.

— Located at 431 E. Fifth Street, Hours of Operation are 3pm-12pm Tues-Sat and 1pm-11pm on Sundays

— There is no Food Menu,  (unless you count popcorn), so don’t come hungry for a Food Adventure

— Open, inviting  atmosphere.  You can usually find the front door open and people milling around inside and outside.  We also love the sawdust shuffleboard table which creates and occasional cheer.

— No wimpy beers.  What we mean, is that each beer has a strong flavor, so be warned.  Beer enthusiasts love strong beers or hoppy flavors.  If your favorite beer is Mich Ultra, please realize that Toxic Brews may be an acquired taste.

— Super-friendly Staff.  One of the most accommodating group of bartenders we have met.  Visit, after visit, after visit, they are always attentive and helpful.

 

So which beers are the best?

Iso-Heaven, Beta Brown and Vanilla IPA

Drum roll please…. here are your Toxic Brewing company “Must Drinks.”

MUST DRINKS:

 — ABBY’S CURE: A favorite toxic treat, it is simply a good beer.  Light, spicy and a kick in the alcohol department, like most of their strong brews.  Get a couple pints and feel the buzz.  We believe Abby’s cure is just what the doctor ordered for your beer fix.  This beer is actually a Belgian Tripel (strong ale) and has a special yeast strain that gives it a one of a kind flavor.

— ORANGE IMPERIAL STOUT: This flavorful, dark beer is in the style of and old Russian Stout (dark beer from roasted hops with a higher alcohol content).  Toxic Brewing Company hits the mark on this one.  We highly recommend it.  A good beer for a brisk day, or a cool evening.  Again we say, strong stuff!   About 8% alcohol for you booze hounds.

— FIFTH STREET WHEAT: The Big Ragu’s pick of the Toxic litter.  In our many stops, he found this one to be the most delicious.  This Hefewiezen (German wheat beer) is sometimes offered with a lemon infusion during the summer.  If you get a chance, try that on for size.

— ABBY BRUNETTE: The Big Ragu is a big fan of this beer.  This is beer is smooth and has hints of caramel and nut flavors.  Apparently, Abby is the Brewmaster’s wife.  It’s times like these where we say “Ain’t love grand?”

 — BETA BROWN:  The original test batch recipe, with a strong addictive flavor.  Goes down too easy, so watch yourself on this lovable middle of the road beer.  You may find yourself slurring words and telling stories with TMI.

Some of the Friendly Staff at Toxic Brew Co !

Honorable Mention:  Iso-Heaven and the Vanilla Pale Ale are worthy of  recommendation.  We will down a couple of pints of these bad boys, any day.

 

The problem with recommending our ‘must drinks’, is that the beer menu at Toxic Brewery is constantly evolving.  Some of these beers may only be offered once a year.  But that is a good thing, because the menu does not get tired or stagnant.  The ideas and beer list improvements are as fresh as the brews.

So next time you’re drinking responsibly in the Oregon District, or drinking irresponsibly with a designated driver, make sure you enter the open doors of the Toxic Brew Company and “pick your poison.”  Just do us a favor and don’t get those dinky sipper flights… Make it a pint,  Food Adventure style!

Do us another favor, join the masses on Facebook who “like” our Food Adventure page HERE.

Check out photos below and comment to let us know your favorite Toxic Brews!!!

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A Second Helping of .. KABUKI

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Fresh Salmon and Fresh Tuna at Kabuki: Test Your Food Adventure Limits

“Please, sir, I want some more.”  —Oliver Twist

Food Adventures has a new, original feature called a “Second Helping of…” 

Food Adventures already sets itself apart from the rest, because we dine at a place many times before an article materializes on Dayton Most Metro.   From time to time, we will revisit some of our favorite Miami Valley eateries, and let you know about new specialty items that are delicious, or standard fare that you “gotta try.”   This is not a recycling of an old article, but some new takes on the menu.  You can still expect the same killer “food porn” photos, and “must eats.”

This time, we dive into one of our all-time favorite Food Adventure spots.   So sit down, pull yourself to the table, and enjoy a second helping of.. KABUKI !

You may recall our original article on Kabuki Korean and Japanese Restaurant, in Centerville, if not CLICK HERE.   The restaurant continues to ‘pack em in’, and has a loyal following, like no other sushi spot in the Dayton area.

 

HERE’S THE SKINNY:

Del Sot Bibimbob: A Korean Dish

— Located at 848 S. Main St. in Centerville, the menu is mostly Japanese, with a touch of Korean specialties as well

— The secret to this restaurant’s success is fresh, delicious food.  The kitchen area and sushi bar are immaculate.  We believe that a clean environment is especially important when serving raw food.  It also shows respect for the art of sushi !

— Pay attention and save with coupon specials through email, mail and facebook!

— Warning, peak hours may become crowded in this cozy, tight dining room.

 

Kabuki is a perfect place to get out of your comfort zone and experience a true Food Adventure.   Try something new and wild.  This is the spot to do it !  We have ordered almost everything on the menu and love theses sushi rolls: Boston Roll, Playboy Roll, Mexican Roll, Rock N Roll Roll, and the Spider Roll, along with some other favorites:

 MUST EATS:

Tuna Tataki: Seared for Your Pleasure

— SHRIMP TEMPURA ROLL:  A must eat for the sushi beginner.  The roll is stuffed with cooked, fried shrimp. What’s not to love?

— DEL SOT BIBIMBOB:  From the Korean menu, this is a true Food Adventure pick.  The dish is served in a hot stone bowl.  It includes mixed vegetables& beef served over steamed rice , all topped with a fried egg.  It is served with a side of hot & spicy sauce.  Big Ragu liked it so much, he actually danced and sang a new Hanson  song “MMM Bibimbob.”

— RAW SALMON (SAKE):  This is a slice of uncooked salmon on top of rice.  Yes it is raw, but drip some soy and wasabi on it, and it melts in your mouth.  We don’t know the secret, but Kabuki has some of the tastiest salmon in town.  We just keep coming back for more.

— RAW TUNA (MAGURO): A raw piece of tuna, over a small ball of rice.  So hearty, it is almost like a piece of steak.  So full of protein, one bite will make you feel nourished and alive.  For $2.75 per piece, it is an exotic delicacy.

— ATLANTIC ROLL: A seafood lovers dream, with specialties from the ocean.  This roll is filled with spicy tuna, shrimp tempura, & avocado.   On top of the roll is snapper and wasabi sauce.   Grab a pair of chopsticks and work some magic.

Honorable Mention: Not in the mood for experimenting?  Then try the Chicken Teryaki or Katsu Chicken Meal, guaranteed to please the “meat and potato” types who love BBQ Chicken.

 

With healthy eating a concern to so many people, we will share a favorite menu item that will keep you bathing suit ready .. Wear it to the restaurant, we don’t care.

LITE BITES:

Kabuki: One of Dayton’s Best

 — TUNA TATAKI:  This ‘must eat’ is big on taste, light on calories.  It is a plate of seared, ahi tuna, splashed with a citrus vinegar sauce.  A cross between cooked and raw, this dish is a simple ‘back to the basics’ taste of sushi.  The fresh tuna is healthy and pleasing to the tastebuds, which makes it a win-win combination.

 

Looking for a great lunch or dinner option that isn’t the same old thing?  Then take advantage of the offerings at Kabuki like we do, and have yourself your own Japanese and Korean Food Adventure.  You will not be disappointed.  With a website name like EatAtKabuki.com, you know this stuff is good.

Want more good stuff from Food Adventures?  Then join the thousands following these “foodies in their forties” on Facebook by clicking HERE.

Check out our Kabuki photos below for some of the most incredible food in the Gem City.

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New Menu, New Staff at Bella Vino! **Win a $20 Gift Certificate**

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Hello Baked Brie

Up close look at the Baked Brie

Bella Vino in Springboro, isn’t your average wine store.  Sure, they have all the chardonnays, merlots, and syrahs one could dream of.  But now, they have kicked it up a notch.

Under new management, Bella Vino brought in Chef Jen Anticoli, who has introduced some dishes that are fabulous when paired with wine, or even just dining on the patio.  The Big Ragu & Crew are all about good eats outdoors.  If you are the same way, then Bella Vino will quickly become one of your favorite spots for a Food Adventure

HERE’S THE SKINNY:

— Bella Vino Wine Merchants is open Mon 4-10pm Tues-Thurs 11:30am -10pm, Fri and Sat 11:30am-midnight on Fridays and Saturdays.  They even have a location in West Chester.

— Perfect place for patio drinks and dining.  The spacious, outside dining area is a relaxing and comfortable atmosphere.  The inside dining room is sleek and contemporary, with a capacity of 80 people.

— Up and coming chef, Jen Anticoli has revamped the menu and added her personal spin on some Italian dishes and more.

— Bella Vino has over 1400 wines to choose from, and is frequently running specials on various brands.

— Summer is bringing new events to Bella Vino, such as “Party on the Patio Nights”, with the kitchen setting up a grill outside.

— Look for more menu expansions like “Strawberry Muscato Lemonade” and Gourmet Subs

Chef Jen Anticoli

Chef Jen Anticoli of Bella Vino

 

We were impressed by the food, and it definitely satisfied our Food Adventure instincts.   Of all the menu items, The Big Ragu did have some favorites.   So let us present, without further adoo, our infamous “must eats!”

 

MUST EATS:

— GOAT CHEESE CRUSTINI:  Creamy, sweet and full of flavor, the fresh tomatoes and goat cheese combine amazingly.  The Big Ragu will go on record, that this is his favorite crustini of all-time !  The sauces and spices added make this a definite ‘must eat,’ and perfect with any wine.  The secret ingredient?   Pistachio Crumbles for the finishing touch.

— CARMEL NUT BAKED BRIE:  Served freshly baked and still steaming, this brie is a delicious starter.  Garnished with berries and nuts, drizzled with honey, and served with bread and crackers, it is a great segway for any vino ! We think you will be hard pressed to share this killer appetizer.

— BAKED POTATO PIZZA:  Flaky crust with toppings that perfectly mimics a good potato skin, this pie is filling for even the big appetites.   Made with chopped garlic, mashed potatoes, cheddar cheese, onions and a sour cream drizzle, we bet you can’t eat just one square.

— BLT PIZZA:  This white sauce pizza is a good twist on an old favorite using spinach instead of lettuce.  Bacon is all the rage, right?  Get your fix on this pie.  Toppings include and tomato, bacon, cheddar-jack cheese and garlic mayo.  We don’t know what kind of wine goes, with a BLT, we just eat the damn thing…..

Delicious

The BLT Pizza at Bella Vino. Click to Enlarge

We were pleasantly surprised at the food offerings at Bella Vino and look for more great things to some.  Chef Jen is starting to carve a name for herself with a style all her own.  Her unique flavors and ingredients make her a diamond in the rough of the Miami Valley’s culinary landscape.

Make sure you check out this little known secret located at 495 N. Main Street in Springboro.  Bella Vino may mean “Good Wine” in Italian, but now it can be known for its good food as well.

 

Want to learn about more good food and ‘secret’ dining spots from Food Adventures with The Big Ragu and Crew?  Then  like them on Facebook by clicking HERE !

Follow us on TWITTER here …

*** WIN A $20 GIFT CERTIFICATE TO BELLA VINO ***

To be entered, just comment below on the story, and tell us why you want the gift certificate.  One winner will be chosen at random.

Don’t forget to check out our incredible photo gallery below from our visits to Bella Vino !!
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Happy New Beer!

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Empty bar during Prohibition

This bar was about to become really busy…

December 5th, 1933 is the official day that liquor flowed back into the very dry veins of the United States. No more sneaking whiskey across the frozen Detroit RIver, no more gin made of questionable liquor, no more rum runners sneaking hooch into the country through Florida. This country could get back to the business of distilling and selling liquor, creating jobs and giving a financial shot in the arm during the long dark days of the Great Depression. Before that day there were some cracks in the dam. Trickles of legal liquor started to flow from wineries, which was not a big surprise. The religious leaders of the country made sure that communion was not interrupted by social change. Brewers, on the other hand, were able to clean out the tanks and fire up the bottling machines for the first time in over a decade earlier in the year.

Representative Thomas Cullen (D-NY) and Senator Pat Harrison (D-MS) put together a bill that allowed the brewers to stop making ice cream and malt syrup and get back to brewing. The Cullen-Harrison Act was signed into law on March 22nd, 1933 by FDR, and allowed breweries to brew alcohol at a strength of 3.2%. Still very low by our standards, but at the time it was a glass of water after a long trip to the desert. This law went into effect on April 7, 1933, and tavern owners could not have been happier. Ever since that initial celebration, every year we as a country have come together and celebrated that day as National Beer Day, or New Beer’s Eve.

If you are paying any attention, you may have noticed that there are a few new breweries in Dayton. One, two…maybe about nine that are in operation. We are going to celebrate National Beer Day by taking a look at these outstanding new breweries and asking them about their favorite brews and most popular beers.

 

Beer Styles Poster

You don’t have to drink them all today, but here are some suggestions.

Hairless Hare Brewery: The brewery of the north, working their magic in Vandalia, is drawing fans from all over the Miami Valley. Their fans are raving about the Hoppin’ Hare IPA, and they have just recently started to serve delightful food you can wash down with their beers.

 

Eudora Brewing: Located in Kettering on Wilimington Pike, their space contains some big flavors. They are working towards allowing members of the community to use their space to brew, but in the meantime are creating their own outstanding brews. Their Boomerang IPA is one of their best sellers, with the Thunderball Stout coming right behind it. The brewer I spoke with suggested the easy drinking Bee’s Knees Pale Ale. It is a light, crisp beer brewed with local honey.

Star City Brewing: This group of local Miamisburg brewers saw some potential in the old Peerless Mill Inn. They set up shop and the beer started to flow. They have a core group of four taps that have been pleasing the crowds. And those crowds are drinking down the Oatmeal Stout and Bavarian Hefeweizen the quickest. On their rotating tap, their Milk Stout gains quite a bit of interest.

Lock 27 Brewing: The brews here rotate on a regular basis, but there are a few that people make sure they follow. Their Map Reader IPA is a big hit with the people who seek it out, and the Bear Trap brown ale is high on the list of beers to keep an eye on. Fortunately Lock 27 makes it easy to follow what they have on tap through BeerMenus, who will email you when their taps rotate. Try their food while you are there. We hear it is as good as the beer.

Toxic Brew Company: Celebrating your one year anniversary is great for any business. This new Oregon District staple just celebrated theirs, and they show no signs of stopping. They offer an incredibly wide selection of beers, but a few rise to the top of the menu. Abby’s Cure, a Belgian Tripel, is one of them that rises, as well as Porn or Pawn Pepper Pale Ale, named after an old Oregon District drinking game (which I will someday learn). Another staff recommendation? The Practice Yoga IPA, named after another local business and a gentle introduction into the world of IPAs.

Warped Wing Brewing Company: Let’s stay in downtown Dayton and welcome the newest addition to the local beer community! Their following has been growing, and they can see some great things coming in the near future for their brewery and the local craft brewing scene in general. The Flying Rye has received excellent reviews (and is a top seller), as well as Ermals. Keep a look out for the return of the Red IPA, which was released in a limited batch and could come back soon.

 

Beer sampler

This one is for you Dayton. Cheers!

Yellow Springs Brewery: Surrounded by nature and also to the north, this brewery has been growing at a rapid pace. Not only are their great beers available in their tap room, you can find them in bars and restaurants all over the city. What to choose from on their extensive list? Their most popular requests are the Captain Stardust saisson and Wyatt’s Eviction English-style pale ale. Fans of hop may also look for their Wobbly Wheel or Breaking Edge IPAs. They also have an award winning smoked brown ale, Smokin’ Handsome, which makes special appearances. You just have to be on the lookout.

Dayton Beer Company: The first one to the party is the anchor of our list. Right on Dorothy Lane in Kettering, they were the first new brewery in the area. They have been building their small batch magic into some award winning palette-pleasers. Their Mad River Milk Stout has been a hit with their patrons, as well as the Investor’s India Pale Ale. Their influence continues to expand, spreading out to local hot spots in Dayton and Columbus.

The craft beer boom keeps growing, with even more great beers on the way from Fifth Street Brewing Coop getting ready brew, and Carillon Brewing Company getting ready to open later this year. There has been such a boom of breweries in the Gem City, you can even take a tour of them via Dayton Brew Tours! These are what the brewers and bar tenders of these establishments know are their best beers, but what about you? What beers do you think are the best local ones in Dayton? Let us know in the comments! Take some time tonight to celebrate your right to drink a great craft beer. Maybe two. Cheers!

 

 

 

Greater Dayton Derby Slated for Friday May 9th ! **TICKET CONTEST**

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1978883_10202275449180622_1974282046_nHow can you help support a local charity, have a blast, and even get a chance at winning some cash and prizes?   Then get a ticket to the Greater Dayton Derby being held May 9th at 7 pm at the IUE/CWA Hall on Woodman Dr..

The Greater Dayton Apartment Association’s charity The Rent Foundation is hosting this extravaganza.  You can tell your friends that you helped house a family.  Dont’ miss your chance to help real families in the Miami Valley.

ALL PROCEEDS GO TO THE RENT FOUNDATION. 

What is the Rent Foundation ?   Founded in 1993,  it is a charitable organization that helps families pay their rent during times of crisis.  This charity settles apartment debt for families who
through unforeseen tragedies or illness are unable to pay their monthly rent.  Won’t you help them prevent homelessness, one family at a time?

 

WHAT: THE GREATER DAYTON DERBY (Bet Cash/Win Cash on Horse Races on the Big Screen)

WHEN: FRIDAY NIGHT, MAY 9th at 7pm

WHERE:  IUE/CWA Hall at 1675 WOODMAN DRIVE (2 doors down from the Root Beer Stande)

WHAT ELSE:  Pull tabs, and Dozens of Raffle Prizes to be won !

COST: $15 for admission includes endless beer, food and soft drinks – call (937) 293-1170 to buy tickets, or buy them at the door – OVER 21 event !539423_378565478884173_1572925879_n

 

 

Our Food Adventure guys, The Big Ragu & the Crew  are donating 2 tickets to this event for one lucky winner !

To have a chance at the 2 free tickets, please comment on this story below.  One winner will be chosen at random next week.   SEE YOU AT THE FINISH LINE !!

Corleone’s: A Menu You Can’t Refuse

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The Manicotti Dinner at Corleone’s is a “Must Eat” (click to enlarge)

“Some day, and that day may never come, I will call upon you to do a service for me. ” – Don Corleone “The Godfather”

Well,  The Big Ragu & Crew are here to do a service for you.  Today, we share with you a place you may not know about.  A kitchen that produces some great pizza, pasta and more.  In other words, let the Food Adventure peeps be your consigliere on this one.

 

HERE’S THE SKINNY:

— Corleone’s has two Locations, one at 725 Lyons Rd. and the original at 966 Patterson Rd.

— Homemade dough everyday.  This ensures not only fresh pizzas, but tasty pasta dinners.

 

— Amazing Specialty Pizzas.  These are mafia boss of the menu.  Deluxe toppings, and themed pizzas like the Taco Pie, Greek Pie, Steak Pie will make your day.  There are many more unique creations with white or red pizza sauces. 

— Calzones and Hoagie Sandwiches are the dark horse on the menu, and will “whack” your tastebuds.

— Unique menu items that only New Yorkers typically see, like Pepperoni Rolls and Sausage Rolls. 

Great specialty pizzas like”Buffalo Chicken Pizza” at Corleone’s

— Carryout is available, and they have Delivery Service as well.

 

MUST EATS:

 — MANICOTTI:  Served piping hot , this meal is liberal on cheese and sauce.  It is absolutely delicious, and it is the Big Ragu’s favorite choice on the menu.

— TACO PIE:  Corleone’s serves a great version of taco pizza.  The fresh lettuce, olives and tomatoes make all the difference.  Send your hitmen in for one of these babies.

— BUFFALO CHICKEN PIZZA:  Tasty, tangy and even a kid pleaser.  Again a good version of a unique pizza spin.

— WINGS:  We were super surprised at how good the breaded wings were.  They are crunchy, crispy and ready for dipping in your favorite sauce.  Best of all, they are cooked all the way through !

— SPINACH CALZONE:  Served with marinara, the key is again in the fresh dough.  Filled with ricotta cheese (like a real calzone should be), it is a flavorful, filling meal.

Honorable Mention: 

The Eggplant Hoagie is a good sub, capesh?  Did we mention it is a monster?  So split one with your favorite wiseguy and see what all the fuss is about.

The Wedgie: Want a Food Adventure in a plate?  Try a Wedgie!  No it is not the “grundy” you used to give your classmates.  It is a calzone with no ricotta cheese or tomato sauce.  It is cooked and then topped with lettuce and onions.  Call it an Italian version of the mini-super burrito and fagheddaboutit.

 

Surprisingly Good Wings at Corleone’s !

One warning, if you have a large group coming to Corleone’s, you definitely want to call ahead so they are properly prepared for your group of friends or paisans.  Also, the wine and beer selections are limited, so beware if you are looking for something special to drink.

Now “youse guys got” some good direction from The Big Ragu on a little known secret.   What’s not a secret is that practically all of the pizzas we have tried, during our numerous visits have been great.  From the top your own, to the seafood pizza, it is up to you to find your own favorite.   All we can do is lead you to the good stuff.   Trust us, it’s the best pizza and pasta spot that you’ve never heard of.   It is definitely a menu you can’t refuse…

 

Want more Food Adventure fun from these 2 goombahs?  Then join other Dayton foodies and “like” The Big Ragu, Chef House, and Hungry Jax on Facebook by clicking HERE.

Make sure you check out our photo gallery from our Food Adventures to Corleone’s !

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Mikesells Introduces Cincinnati Style Chili Potato Chips

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New Cincinnati Chili Flavored Chips from Mikesells

Attention Dayton Foodies !!

Here is something you wont see anywhere else .. YET.. The Food Adventures Crew love Mikesell’s Potato Chips, and we love Cincinnati chili.   What an incredible idea the people at Mikesell’s had to combine to two !

 

We first tried the proto-type chip last summer, with the founder of Mikesells, D.W. Mikesell’s, great-grandson Luke Mapp.   We have been sworn to secrecy about the flavor until now …. Verdict ???

 

The chips are delicious.  So what makes them a MUST EAT ??

— The spices have captured the chili taste to a tee, even the hints of chili powder and Greek spices.

— The flavor level is perfect, not overpowering, which means great snack time enjoyment with a high “eatability factor”

— The flavor and freshness  that is typical of the local Mikesells brand

 

Actually, you can see these chips somewhere else… We ran into bags of them at Speedway, and lets just say “we boosted our Speedy Rewards points.” Terrific stuff from your hometown potato chip company.  We highly suggest you grab some of these and share them with your friends… or be selfish, we don’t care.

 

The Big Ragu loves the new Cincinnati Style Chili Flavor

 

Want a Food Adventure in a bag?  Then make sure you get the new Cincinnati Chili Style Potato Chips from Mikesells!!

 

Want more Food Adventures??  Check out their spicy Facebook Page and”like” them HERE !

 

Want more on Mikesell’s Potato Chips?  Check out our FOOD ADVENTURE at the Mikesell’s Plant HERE !

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Ha Ha Pizza with Local Artist, Tom Watson III

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Pizza with Artichokes, Spinach, Fresh Garlic, Pesto, and Turkey Sausage

Some Food Adventures are inspiring.  Take the case of local artist, scenester and zinester, Tom Watson III.  In March 2005, he survived a brain stem stroke.  What did he do next?  He used art to recover his motor skills and heal his mind.  Today some of his collection adorns the walls of Ha Ha Pizza  in Yellow Springs for a limited art showing.   Tom’s art show, titled  “Entropy & Reclamation” will be running though March 2014.   The event is named for his initial decay and chaos from the stroke, and his eventual reclaiming of a normal life.

We have actually eaten with Tom at HaHa Pizza a couple of times, since his first art show in 2007.  We will get into the pizza in a bit,  but first some history.

Tom’s story is one of overcoming obstacles, and never giving up.  Since his stroke, his life has changed.  He used the artwork not only to recover, he finished his degree, he married a loving wife, and has two wonderful sons.  Again, an inspiration and not bad for someone who wasn’t expected to live through the massive stroke.  He not only lived, he turned the entire ordeal into a learning experience.  He tackled his nightmare head-on, using scans of his brain stroke in many of his paintings.

You might be cool, but are you “get a National Award from ‘The Fonz’ cool” like Tom ?

Tom exhibits his art locally from time to time but in 2011, it received NATIONAL attention, when  Tom was awarded the first annual RAISE Award from the National Stroke Association.   Watson received the Outstanding Individual Award in recognition of his efforts to advocate for stroke awareness and prevention through his artwork.  The awards ceremony was held at the Denver Natural History museum in Denver, Colorado, and Watson was honored with the award by Henry “The Fonz” Winkler of Happy Days fame.

Tom’s art is unique and takes you through his mind and recovery.  We asked why he uses cardboard instead of canvas for his paintings.  His answer was that it all about recycling.  Tom had to learn how to recycle certain uses of his brain and muscles, so the cardboard is a message passed down from his struggle.  Today, Tom announced he is facing another hardship, as he was diagnosed with cancer in his tongue.  With his positive attitude, he is certain to conquer this challenge as well.

So if you want to support an incredible story of a local man beating the odds, please take some time to visit Ha Ha Pizza this Friday or visit TOM’S WEBSITE HERE.  You may find a piece you like.  It is more than art, it is a symbol of perseverance.

Some of Tom Watson’s artwork on display at Ha HA Pizza Through March

 

 

WHAT:  Art Reception Event “Entropy & Reclamation” at Ha Ha Pizza at 108 Xenia Ave in Yellow Springs

WHEN: Feb 21st, 5:30pm – 10pm

WHY:  Showcasing local artist and stroke survivor Tom Watson’s artwork.

 

MORE INFO:  http://www.facebook.com/tomwatson3rd.art

UPCOMING ART:  Tom will also be the featured artist for April 2014 at North South Studios in Wilmington, Ohio.

Watson is also in discussions to be a featured artist at X*ACT Gallery in Xenia for the Xenia Arts Council in May or June 2014.

Want to support Tom?  Then check out the art show or buy some  hand-printed, silk-screened T-shirts,  available at Urban Handmade store in downtown Yellow Springs.

 

Now about our FOOD ADVENTURES to HA HA PIZZA with Mr Watson…………

******HA HA PIZZA******

HERE’S THE SKINNY:

A slice from Ha Ha Pizza with Feta cheese option and more

— Iconic pizza joint located in Yellow Springs since 1971

— An Urban Legend says the name “Ha Ha” Pizza came from the sprinkling of a certain wacky weed on the pizza and the effects on customers.   Other rumors swirl about “magic mushrooms” being used on 70’s pizzas.

— All pizza dough is made daily from scratch.  Crusts choices include a Whole Wheat Crust option or a Traditional Flour Crust in 9 inch, 12 inch or 16 inch pies

— Causal atmosphere, also offering Calzones, Subs and a Full Salad Bar

 

MUST EATS:

— THE SALAD BAR:  We recommend the one trip salad bar deal, it will fill you up for sure !  No iceberg lettuce here, just some fresh Romaine Greens.  Grab some of the many toppings including Tofu and Garbonzo Beans !  Ohh did we mention incredible in-house dressings too ???  Yeah … they got that.

The salad bar features Romaine lettuce, Tofu and Garbonzo Beans for openers

— THE LUNCH SPECIAL: Your choice of a slice of pizza with 2 toppings and one trip to the salad bar for $5.99.  Tasty and filling!

 

— THE EGGPLANT SUB: Perfectly broiled slices of Eggplant, mozzarella cheese, Parmesan cheese, and Ha Ha pizza sauce.  Served with Mikesells Groovy chips, how appropriate !

 

— THE FALAFEL CALZONE:An interesting Garbonzo Bean mix, with green peppers, onions, HaHa Pizza Sauce and Mozzarella Cheese.   This has to be a one of a kind, right?

 

— ARTICHOKE, SPINACH, PESTO, GARLIC and TURKEY SAUSAGE PIZZA:  Want to try a delicious flavor combo?  Try these 5 toppings on your pizza pie.

 

The bottom line, is this place is not a legend for nothing.   Want a real Food Adventure?  Try unique topping choices like bananas, water chestnuts, zucchini and falafel.

Whole Wheat Crust or White Flour Crust options on all pizzas

The Big Ragu and Crew are gonna try an anchovy and smoked oyster topping pizza next time for sure!  Won’t you join us for a bite and a laugh at HA HA PIZZA???

Remember, we are not food critics, we are just 2 guys that love to eat.   Want more from FOOD ADVENTURES?  Then check out these “Miami Valley Foodies” and like them on Facebook HERE !

Check out our photo gallery below, showing off some of the numerous tasty meals we have had at Ha Ha Pizza.  Have you been to Ha Ha?  What is your take on local artist Tom Watson’s journey?   Please comment below and be heard.

If you are interested in his artwork or a T-shirt feel free to contact the man, the myth, the legend, Tom Watson HERE ON FACEBOOK

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Anne Agoren and Izzi Bags to Headline A Weekend of (DE-FI)ance

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London born Anne Agoren of the Accessories Council, designer of Izzi Bags, Shorty Award Finalist, Media Personality, Fashion Writer, and NYC Socialite.

London born Anne Agoren, designer of Izzi Bags, Shorty Award Finalist, Media Personality, Fashion Writer, and NYC Socialite.

Trying to shine a spotlight on Dayton’s emerging fashion industry has been no easy task, whether it’s dealing with people who don’t take the industry seriously and dismiss it simply as vanity, to those who watch shows like Project Runway or America’s Next Top Model which just give a slight glimpse into how the industry really works, and those who simply don’t understand how embracing the fashion industry can be a huge boost for the local economy.  Yet for the past 2 years, there has been a core group of area professionals, business owners, community leaders, and fashion insiders who have been working diligently to educate the community about the positive impact the fashion industry could have on Dayton, from producing quality events and products to showcase local talent, and helping those who have dreams to be a part of the fashion industry to reach their goals,and together this network is called the Dayton Emerging Fashion Incubator (DE-FI) LLC also known simply as (DE-FI).

Since our official Launch Party in July 2013, we’ve grown in numbers, reach, and we took on a more direct approach and by direct I mean, we went straight to the fashion capital of the world New York City.  While I’m not at liberty to share the details of my work and experiences during the past two fashion week seasons, I can say that the Dayton area was blessed when Wright-Patt Air Force Base welcomed the family of Joshua Ladner to the area.  Not only, has his presence had an instant impact on the growth of Downtown Dayton with the opening of the very popular #HairJourney at Salon J Ladner but he also brings with him additional experience in the world of fashion!!  As a part of the Adam Project, Josh has spent the past few years being a part of almost every aspect of the production of New York Fashion Week from casting models for major designers, to show layouts, to working one on one with designers, and blogging.

Two weeks ago, Josh dropped a bombshell on me when he informed me that several high profile designer from NYC and London have committed to being a part of (DE-FI)ance Fashion Week taking place in May.  Well, last week Josh and I hit the streets of New York City during Fashion Week and while we were there, he introduced me to Anne Agoren, designer of Izzi Bags, Shorty Award Finalist,  and Fashion Writer.  Over dinner at one of NYC most posh restaurants the Rogue Tomate, Josh and I shared the vision, direction, and work of (DE-FI) with Anne and colleague Sony Loren. To sum up the night, it ended with Anne and Sony saying they are all in and committed to not only showcasing during (DE-FI)ance Fashion Week but assisting with the of planning events!!

I wanted to give Anne a proper introduction to the people of Dayton and the Miami Valley areas and what better way to get to know someone than a Q & A session? So without further ado, introducing the newest member of Team (DE-FI) Anne Agoren!!

Q: Who is Anne Agoren?  You came from humble beginnings and you are now a well-respected designer who takes the time to give back, why is giving back so important to you and why is it important for notable people like yourself to lend a hand to organizations like (DE-FI)?

A:  Every day I get up and am thankful for who I am, where I am, and the opportunities that have been given to me. It has not been an easy journey, I have struggled through much heartbreak from two divorces, but been blessed with 3 fabulous boys, moved continents 3 times, had to learn another language just to survive. I had it all, lost it, and now trying once again to rebuild. When you suffer a knock back you just have to put on your big girl panties, put on your lipstick, and carry on.

Failure is not an option for me. Don’t think for one minute I am a hard faced business woman, I cry all the time when I am frustrated, when I am sad, when I am happy and that’s not a bad thing. I get very hurt by other people’s opinion and I wish sometimes I could let it run down my back as they say, but I am human, have feelings and can’t. The most important thing is to pick yourself up, brush yourself down and carry on to fight another day.

I really believe I have had the most amazing opportunities given to me, I have traveled all over the world and I want to help those that are less fortunate or who need a break. Let’s face it without a little bit of help from others the world can be a difficult place to be.

Q: How did you get your start in the fashion industry?

Izzi Bags are all hand made in Turkey. However, Anne is currently looking to bring production of Izzi Bags to the U.S.

Izzi Bags are all hand made in Turkey. However, Anne is currently looking to bring production of Izzi Bags to the U.S.

A:  When I got divorced I went to live in Cyprus, the Northern part which belongs to Turkey, I could not speak the language, I had no family or friends there and so I took a job working for a large European Design House overseeing the design, pattern making, cutting, stitching, packing and shipping. Can you imagine how hard that was when I couldn’t even communicate for over 6 months with a factory of over 300?

I went to school to learn to speak Turkish and I could actually say ” these buttons are not lined up” before I could order a glass of wine. This experience gave me the basis of what was to come in the following years. I owe a lot to the patient Turkish people who taught me well and as you can imagine I still have difficulty in keeping my hands by my sides because this was the only form of communication I had during the early stages of my fashion years. I also tend to talk loudly when I get excited about something, for some reason I believed the louder I spoke one day they would understand me!

Q:   Who were your influences personally and professionally? 

A:  Professionally, I want to say the biggest influence over my career is probably Coco Chanel, she was a chic, sophisticated lady who never let the outside world get to her, she believed in what she did and ignored those that doubted her. I learned that lesson from her, one of her most famous quotations stands out for me “Fashion is not something that exists in dresses only. Fashion is in the sky, in the street, fashion has to do with ideas, the way we live, what is happening.”.

Personally, the person that has influenced me the most is my mother, when I was a child I would sit in her closet, with the door closed, in the dark, I would hold her leather handbags, I would caress them, smell the leather and I would dream that I was walking along Bond Street in London carrying one of her bags that they were in fact mine. When I used to leave the closet I would always mumble to the bags… “One day you will be mine”.

But the one person that has kept me going is my son, Steven, He had a rare form of cancer that only hits men, when I got the call from him, there are no words to describe that feeling for a mother and I can’t even begin to tell you what we as a family went through. But today I am so blessed, Thanks be to God that he is now cancer free, for that reason I get up every day and know that whatever is thrown at me I can get through it.

Q: What is Izzi Bags?  Who is your target market, and when people think Izzi Bags what is the image that you want people to see or represent?

A: Izzi bag was created because like most women, I had and still have a great passion for handbags and every single woman I know looks for something different when buying one. I know that when you purchase your first Izzi bag you will come to understand how much love and respect we have put into each and everyone’s creation. As they are all hand crafted using a woven technology, from the finest leather available every single piece in the collection becomes slightly individual.  My target market?  Well, my answer to anyone that ask’s me that question is quite simply this “I had you in mind when I first put my pencil on the sketch pad”.

Q: Where are Izzi Bags currently produced?

Anne Interviews Tim Gunn of Project Runway on the Red Carpet for Ace Awards

Anne Interviews Tim Gunn of Project Runway on the Red Carpet for Ace Awards

A: As my journey in fashion began in Turkey, this is currently where they are made, but we are now working with other manufacturer’s in sampling to try and bring the production closer to home in the USA.

Q: Why is it so important for Fashion to be embraced in smaller markets like Dayton, OH?  Why do you think the Midwest in general has gone untapped or overlooked by the Fashion industry?

A: Just because women or men for that matter do not live in Milan, London, Paris or New York should not mean they do not care about fashion and I believe that there are up and coming designers across the world in the smallest of villages who need to be embraced by the industry. I am all for helping, mentoring and speaking out to help these individuals. It does not matter what age you are, look at me I was over 40 before one Izzi bag was ever sold in the market place. I do not think I can generalize and say the “Midwest” has been untapped, I think across the world there are thousands of towns and areas that are in the same boat and it’s about time we opened the doors of opportunity to all.

Q: What were some of the struggles you faced as an emerging designer and what do you consider to be your “Big Break” that took you from being an emerging designer to an established designer?

A:  For me the biggest struggle was getting buyers to see me, When I had my samples ready I would go by myself and knock on doors, I would go again and again and again. It was soul destroying when they sent me away. Having worked for a large company that is known worldwide I was suddenly there on my own. I could not afford a branding agent, a publicist or any help. I was the designer, the salesman, the tea maker.

The biggest break for me was when I was nominated and then a finalist at the Shorty Awards in New York. Bare in mind that at the time this happened to me was right at the beginning of twitter and there were only 17 million people on it compared with today 218 million!!!!! There I was a small brand in the final 6, no Louis Vuitton Moet Hennessy, No Chanel, No Hermes, no Prada, No Gucci…that in itself was a major achievement and the Wall Street Journal even mentioned me in their post about the event.

The next morning my telephone rang off the hook, I was asked to talk at breakfasts, lunches, dinners about how I used Social Media to build a brand. From there I opened my second company that now teaches, advises and executes social media for small brands, large worldwide brands and celebrities. I really believe that you never know what tomorrow holds. My mother always says when one door closes you must circle the house to see which window is ajar.

Social Media has played a big part in building my brand, it has enabled me to have a world platform, how difficult it was years ago to get your name known on the other side of the world. Now in 140 characters or less you can communicate in a split second with someone 5000 miles away or in your own back yard!

Q: There are so many misconceptions about what the Fashion Industry is or what it represents, if there was one myth about the fashion industry that you could debunk what would it be and why?

Anne interviewing Constance White, former Editor in Chief of Essence Magazine at the Ace Awards.

Anne interviewing Constance White, former Editor in Chief of Essence Magazine at the Ace Awards.

A:  One of the biggest misconceptions about fashion is that it costs a lot to look good…. that is rubbish, you can buy a few staple items and switch them around, add accessories and make the outfit look like a million dollars. These days a lot of the high street brands reel out season after season collections that resemble designer wear. Oscar Wilde once opined that “fashion is a form of ugliness so intolerable that we have to alter it every six months”. I disagree because I have pieces in my closet older than my 28 year old son and they are now called ‘vintage’ and worth more than the pieces I bought last week.

Q: What is the biggest mistake that most people make when trying to get their start in the industry?

 A: Everybody thinks they are a  designer they think it is so easy to just create a brand and run with it. It takes a lot of dedication, a lot of blood, sweat and tears. It really is not about how much money it takes, it is really about belief. I spent many nights without sleep, worrying would the industry and members of the public like my designs would they believe in me? It is easy to think we can all start our journey as Coach, LVMH or Gucci but in reality you must start small, build your brand and grow.

Anne and Celebrity Stylist Robert Verdi

Anne and Celebrity Stylist Robert Verdi

Q: You’ve had the opportunity to speak one on one with some of Fashion’s most elite designers and personalities(Including Diane Von Furstenberg head of the Council for Fashion Designers of America) , how do you prepare yourself for their interviews and have you ever asked them for their advice or keys to their success?  If so what was the best advice you’ve ever received?

A: I remember interviewing Christian Louboutin on the Red Carpet just over a year ago and I have to tell you that nothing could have prepared me for that opportunity. I seriously was like a giggly little school girl, I did not want the moment to pass. Izzi even bought me a pair of shoes to wear for the occasion which cost nearly $1000. I want you to know that was madness but Louboutin was impressed I was wearing them, but to be honest as soon as he passed by I took them off as they were so uncomfortable. I have never asked a celebrity or designer for their advice because I believe we are all in charge of our own destiny.

Q: What are you most excited about in terms of your participation and your role in helping to produce (DE-FI)ance Fashion Week?

A: I am excited for the (DE-FI)ance Fashion Week mainly as it is my chance to help you make a mark on the world’s fashion stage, I am really looking forward to being able to show that it does not matter how old you are, from what background you come from, you can achieve what you want with a little determination. I want to be able to convey my message to the young and old alike it is never too late and you are never too old to make it in life. I am really excited to walk on the runway in the Stylish Mom Show with my son a cancer survivor and I am really blessed that God spared him. He is an inspiration to all of us. Seeing Izzi bags on the runway will reduce me to tears, here I go again!

Q: What advice do you have for emerging designers ready to make their mark in the industry?

A: I have only two things to say to them: Believe in what you do and grow skin as thick as an elephant you are going to need it.

You can find out more information about Anne and Izzi bags by following her on Twitter at http://www.twitter.com/izzibag‎ ,  http://blog.izzibag.com , and of course meet her in person during (DE-FI)ance Fashion Week!  For more on the Dayton Emerging Fashion Incubator (DE-FI) LLC visit our website at http://www.daytonemergingfashionincubator.com or text “DEFI” to 55469.  Tickets for (DE-FI)ance Fashion Week go on sale on March 8, 2014 at Salon J Ladner, American Pi, and Beaute Box.  Casting Calls for models, designers, and volunteers take place on March 8, 2014 from 12p-2p at the St. Clair Lofts located at 35 S. St. Clair St., Dayton, OH 45402 right next to Salon J Ladner and American Pi.Coming soon to (DE-FI)ance Fashion Week

Five for Drinking…Chocolate

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Chocolate in a box

So much delicious, delicious chocolate…

Pink and red hearts, dinner, flowers, cards…all of the trappings of the perfect Valentine’s Day. The only thing that is missing is the chocolate. Last year, people bought 48 million pounds of chocolate, spending somewhere around $1.6 billion dollars on the sweet confection. Local favorites like Esther Price, Winan’s, Pure Madness, and Signature Confections look forward to this holiday, as it is the third largest holiday for buying chocolate of the year.

It is a little hard to believe that chocolate candy has only been around for 400 years.

Chocolate, while having a history that reaches back to the Aztecs, was enjoyed mostly as a bitter beverage by the ancient people of Mexico. It was not until the Spanish got a hold of it that it gained its sweet characteristics by adding milk, sugar, and a little cinnamon. That is what Europe fell in love with. Chocolate candies were made, but not common on incredibly good. The process to turn cocoa into the chocolate we enjoy by the heart shaped box was developed by John and Richard Cadbury (yes, of the crème egg fame) in the late 19th century.

That box of chocolate you have? Why not add a nice cocktail to it? Here are five options for you to explore:

Alexander

1 oz. gin
1 oz. crème de cocoa
1 oz. light cream

Pour all of the ingredients into a mixing glass with ice. Shake well, then strain into a rocks glass.

The Alexander (and its cousin the Brandy Alexander) is a popular classic cocktail, first seen in 1915 in Recipes for Mixed Drinks by Hugo Ensslin. Gin was hugely popular at the time, and this delightful mixture uses the sweet chocolate and cream to balance the spices in the gin.

Chocolate cocktail

Candy is dandy, but liquor is quicker…

Oaxaca Chakas

4 oz. tequila
1.25 oz. agave nectar
2 cups whole milk
1/4 cup good-quality unsweetened cocoa powder
1 cinnamon stick
A pinch of salt
1/2 cup semisweet chocolate chips

In a medium saucepan, heat milk with cocoa powder, cinnamon stick, agave nectar and salt, whisking constantly until it comes to a full boil. Remove from heat and add the chocolate, whisking gently until it’s completely melted. Remove cinnamon stick. Whisk until smooth. Spilt the tequila between two mugs, then fill the mugs with the chocolate mixture. Garnish it with whip cream and enjoy.

Tequila and chocolate have very similar histories; both started out as native drinks in Mexico, and both were altered by the Spaniards using European technology to better reflect European tastes. This is a rich and spicy treat perfect to warm up with on a cold night. Or to make with someone special.

Chocolate Strawberry Martini

1 oz. vanilla vodka
1 oz. strawberry liqueur
1 oz. chocolate liqueur
Cocoa powder, for garnish

Set a cocktail glass into the refrigerator to chill. Pour all of the ingredients into a cocktail shaker with ice and shake briefly. Spread the cocoa powder on a small plate. Moisten the rim of the glass, and gently run the rim through the powder. Pour the mixture into the chilled cocktail glass and enjoy.

This is a cocktail with many, many, many variations, from the very simple to the incredibly complex. I would suggest Godiva Chocolate Liqueur and strawberry schnapps for an incredible flavor and mouth feel.

Classic cocoa grinding techniques

Cocoa during the roasting and grinding process.

From Russia with Love

1/2 ounce Dark Godiva Chocolate Liqueur
1/2 ounce raspberry liqueur
Champagne
Coco nibs, for garnish, optional

In a Champagne flute, pour the Godiva and the raspberry liqueur (Chambord is a great choice). Top with chilled Champagne. Sprinkle on a couple of nibs if you like.

What is Valentine’s Day without a little something special? Champagne is perfect for any celebration, and adding a little chocolate and raspberry can only enhance the enjoyment. It is an original from the famous Russian Tea Room in New York.

 Liquid Snickers

1 oz. dark creme de cacao
1/2 oz. Irish cream
1/2 oz. Frangelico® hazelnut liqueur
1/2 oz. light cream
Pour creme de cacao, irish cream and frangelico liqueur over ice cubes in an old-fashioned glass. Top with light cream, stir and serve.

Sometimes you don’t want fancy chocolate. You want something comforting, nutty, and satisfying.

Author Karl Petzke once commented that “Chocolate symbolizes, as does no other food, luxury, comfort, sensuality, gratification, and love.” Is there a better sentiment to describe this Valentine’s Day staple? Cheers!