Dayton

Seven Years in Mexico – The Kahlua Story

February 27, 2013 By Brian Petro Leave a Comment

Ready and waiting for National Kahlua Day.

What were you doing in 2006? It was not an incredibly memorable year overall, but some major events happened. It started off with the Winter Olympics in Turin, Italy. Italy had a big year that year, also beating France in the World Cup 5-3. The St. Louis Cardinals, Miami Heat, Pittsburgh Steelers, and Carolina Hurricanes all took the championships in their respective sports. The Oscar that year went to Crash and the Grammy for Album of the Year was U2’s How to Dismantle an Atomic Bomb. The population of the United States hit 300 million in population that year as well. It was not all fun and games that year, though. Poor Pluto lost its planetary status that year, and Western Union sent its last telegram. YouTube played its last video independently that year, as it was bought by Google. James Brown, Steve Irwin, Don Knotts, Lou Rawls, and Coretta Scott King all passed away that year as well. But to end it on a good note, gas prices were only $2.59 on average for the whole year.

Why do events that happened seven years ago matter in a column that is about cocktails and liquor? Seven years ago some coffee beans and sugar cane, growing side by side, began a journey that would lead them to become a bottle of coffee liqueur better known of Kahlua. The coffee plant is what takes the longest time to grow, taking up to seven years for the Arabica coffee plant to reach maturity and produce coffee cherries. After the coffee is harvested, the beans are removed from the cherry and dried for at least six months before roasting, to get the proper flavor. While the coffee is being prepared, the neighboring sugar cane (which matures much faster) is being crushed so the juice can be collected and fermented; similar to how rum is created. When coffee is roasted and the sugar cane juice is fermented, the two are blended together with some caramel and vanilla flavors to create the second most distinct liquor to come out of Mexico.

The company celebrated its Mexican heritage all through its growth. The flirting began in Veracruz, in the south of Mexico on the Gulf. In 1930 the Alvarez brothers offered their premium coffee to a local man experimenting with making spirits. Things became serious in 1936, when the spirit was created and started to be sold. Its popularity blossomed over the next few decades, the final marriage of all the ingredients coming to fruition in 1962 before taking off in the United States through the mid 1960’s.The explosive growth in North America spawned multiple pretenders to the throne including lower quality versions like Kapali, Kamora, Copa De Oro, and deKuyper’s Crème de Café. Some well known coffee brands, like Starbucks and illy, also tried to get into the coffee liqueur game. Patron makes their XO Café, which is a blend of tequila and coffee. It is made in the same manner as Kahlua, but the tequila changes the flavor profile a bit. As many imitators as there are, there ain’t nothing like the real thing.

Rich and delicious, espresso martinis are a nice after dinner cocktail.

Kahlua (meaning “House of the Acolhua people” in Nahuatl) has maintained its 20% ABV and slight caffeine content (about 1/10^th of what a cup of coffee has) throughout its history. It has branched out into new flavors as the years have passed. They offer the original coffee flavor, as well as a more intense (and higher proof) Especial. On top of the Especial, they also have a 35% ABV Midnight, the strongest liqueur they have in their line. Staying close to the coffee flavor theme, they also offer Mocha, adding a hint of chocolate to the coffee, and a special holiday Peppermint Mocha. To round out their flavor offerings they have Hazelnut, French Vanilla, and Cinnamon Spice. Kahlua, and all of its many flavors, are sipped nicely on the rocks. So nicely, in fact, that one of the first mainstream cocktails made with Kahlua was the Black Russian, using two parts of vodka with the Kahlua over ice. A simple addition of cream or milk will make a White Russian, made famous in The Big Lebowski. It is also a key ingredient in any version of the Espresso Martini. It is prominently featured in shots like the Baby Guinness and B-52. Of course, it also goes very well in a nice cup of coffee.

February 27^th is National Kahlua Day, and the coffee that was planted in 2006 is now sitting in bottles, waiting to be enjoyed. There are plenty of cocktails you can try with this sweet coffee liqueur, or just enjoy it on the rocks. As an Ohioan you get an added benefit: Kahlua can be sold on our great state at 21.5%, slightly higher than the rest of the world. Just another thing to celebrate today! Cheers!

Tasting the Stars in Champagne

February 14, 2013 By Brian Petro 18,068 Comments

“I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.” ~Madame Lily Bollinger

Originally, champagne was served in glasses that looked like this.

Madame Bollinger would know the best time to drink champagne. As one of the greatest women to work in the champagne industry in the house whose name she bears, Mme. Bollinger brought champagne through the Great Depression and World War Two. She promoted a style of champagne that changed the industry, moving it from the sweeter side of the spectrum to the dry the British always seem to favor. She was the face of the Bollinger brand, an unusual position for a woman in 1941, and through her efforts, helped the city of Ay, after the war, while earning several honors from both Great Britain and France. She continued the tradition of providing the royalty of England with champagne for all of their events, but more importantly creating champagne so iconic that even James Bond drinks it.

Champagne is a drink of celebration, and is there a better time to be celebrating than on Valentine’s Day? Love is in the air, chocolates and flowers are roaming through offices and homes around the world, so why not bring out that bottle of champagne you were saving for a special occasion? And while you are enjoying your wine, enjoy some interesting facts, trivia, and quotes about this bubbly beauty.

Dom Perignon, considered the father of champagne, was not trying to create a sparkling drink. He was trying to
prevent it. The bubbles in champagne were a flaw caused by secondary fermentation. Cold stops the fermentation process, and can leave some sugar in the bottle. When spring comes back and the weather warms up, the fermentation starts up, and creates the fizz. Dom Perignon was the father of blending grapes before pressing them.
The grapes blended to make champagne in the modern era are Chardonnay, Pinot Noir, and Pinot Meunier.
Modern champagne tastes were determined by the British. Champagne was first deliberately created by a man named Christopher Merret in the mid 17^th century. They liked the carbonation in their wine, though it was the French king that Louis XIV made it popular with the nobility. It was much sweeter at the time. It was the British again that demanded drier and drier champagne, giving us the general range of sweetness we enjoy today.
Uncorking a bottle of champagne is serious business. Before the glass was strong enough, the secondary fermentation caused bottles to explode. All of that gas with no outlet builds up pressure. It can be up to 90 PSI, just under three times what is recommended in a car tire. Plenty of pressure and a little neck, when put together, create a weapon that can shoot the cork at speeds of up to 50 MPH. That could put your eye out. Ain’t nobody got time for that on Valentine’s Day.
If you are going for distance, not speed, you are going to have to shoot your cork over 178 feet to break the world record, set by an American in 1988.
The bubbles are crucial to the enjoyment of the champagne. There is an estimated 49 million bubbles in a bottle. Moet and Chandon, in tandem with Heineken, spent $7 million dollars on special photography that revealed 250 million bubbles were contained in each bottle. To get the most bubbles in your bubbly, cool the bottle to about 45 degrees F. With the bottle at a 45 degree angle, put the bottom of the bottle against your hip or thigh. The first thing you will need to do is remove the foil, then the cage on the cork. Be careful; sometimes the cork is loose, and removing the cage will cause the cork to pop. Take a towel and wrap it around the neck, making sure you cover the cork. Holding tight to the cork, twist it gently until it comes out. The less noise you make, the more bubbles you get to enjoy in your glass.
Champagne only comes from France by international law. Champagne is part of the larger group of sparkling wines you can find anywhere in the world. If you get it in Italy, it is prosecco , which is becoming very popular. Spain has cava, Germany has sekt, and Portugal has espumante.
The Spanish sparkling wine cava, made mainly in the Catalona region.
How sweet do you want your champagne? Brut Nature is the driest of the dry, with no sugar, or very little, added to the wine. Extra Brut has some sugar added, but it still very dry. Brut is the most commonly purchased champagne, and is still a little on the dry side. Extra sec has a little more sweetness than Brut, and a little more sugar added. Demi Sec is dessert-level sweet, with quite a bit more sugar added. Sec is a very sweet champagne, definitely served after a meal as a dessert.
We prefer to drink champagne in a flute, but if you watch older films, you can see them drinking champagne out of a wider glass known as a coupé. It does not hold the bubbles as well, but was the traditional way of drinking champagne. It is also said to be molded from the breast of Marie Antoinette. Let them eat cake indeed…
Beautiful women have always been linked to champagne. One of the most beautiful women of all time, Marilyn Monroe, is rumored to have taken a bath in over 350 bottles of champagne.
The tallest champagne flute was revealed at a festival in Italy. It stands seven feet tall and can hold twenty two bottles of champagne. The largest bottle of champagne currently made is called Midas, holding forty regular sized bottles of premium bubbly. Only six were made, at a cost of $100,000 a bottle.

While Valentine’s Day is a special day and calls for a special celebratory beverage, champagne is something that can be enjoyed every day. The season of champagne tastings is usually in December for New Years or Christmas, but many restaurants will sell certain champagnes by the glass if you are looking to try some out. The staff here will let you know when the next tastings or events are. Spend today surrounded by friends and loved ones, and celebrate with a drink that has a little more sparkle.

Saying Goodbye to an Old Friend

February 14, 2013 By Dayton937 5 Comments

End of an Era: The Grub Steak

All good things must come to an end. In this week’s Food Adventure installment, our crew bids farewell to a Dayton institution, the Grub Steak. On Saturday, Feb 23rd the restaurant on Alex Rd in West Carrollton will serve its last meal. Started by Joe Bissett 50 years ago, steaks, seafood and ribs have been a hallmark of this classic supper club, whose original location was on North Main Street in Dayton. Food Adventures had to say goodbye to this old friend of the Miami Valley and visit the legendary menu one last time. In the 70’s we ate there as kids in our “toughskin” pants and wide collared shirts. In the 80’s we impressed high school dance dates with the Grub Steak’s elegant dinners. In the 90’s and beyond we visited the restaurant through its changes and moves to State Route 35 and West Carrollton. It is now down to the final plate. But before it ends, lets remember how it started.

Grub Steak founder, Joe Bissett in the 1980’s

MEMORIES ON MAIN STREET

In 1963 Joe Bissett opened up a small restaurant and bar at 1410 N. Main St. With his chef Ray, Joe soon invented a new way to eat ribs, called “Royal Ribs.” They are small slabs of boneless pork loin on wooden skewers. Originally, in the 1960’s The Grub Steak charged $1.50 for a complete Royal Rib Dinner. Soon they were the largest pork tenderloin user in Ohio. Of course, The Grub Steak was also known for steaks, which were hand cut by the kitchen staff. Various favorite steaks included the NY Strip, Prime Rib, Filet Mignon, T-Bone, The Hotel Steak (sirloin), and the huge Kansas City Sirloin. In the 80’s things were changing and the Royal Ribs Dinner now cost $4.95. The restaurant needed more seating so an addition was built onto the restaurant. The construction also included a courtyard and business was booming. Over the years, Joe Bissett became a local legend. He was an avid golfer, and manged the restaurant until his passing in 1994.

Former owner and Joe’s daughter, Dawn Bissett, sat down with The Big Ragu this week to reminisce about her experiences at this iconic restaurant. She recalls customers celebrating countless birthday parties, anniversaries and engagements inside the doors of the Grub Steak. Dawn started working at the coat check room, and eventually worked her way up through the ranks to managing the restaurant at North Main St. and on The Grub Steak II on State Route 35. She recalls the North Main Street bar constantly bustling with regulars and restaurant staff preparing drinks. Dawn explained, “My fondest memories are the wonderful customers and the many staff members I met over the decades.” She said loyal customers and lifetime employees became family to her. We were lucky enough that Dawn shared some of her private family Grub Steak photos with us for this Food Adventure article. Please browse the photo album below to see these true blasts from the past. In 1998, Fred and Sheila Fieberger took ownership of the Grub Steak, and eventually moved the restaurant south to West Carrollton in 2008.

The Creamy Peppercorn Dressing is homemade

GRUB STEAK LOCATION IN WEST CARROLLTON
For the past few years, Fred and Sheila have brought Grub Steak specialties to a whole new generation. From homemade bread, to the incredible salad dressings, they stayed true to the original menu. Today the Grub Steak is managed by Heather Wimberly, their daughter who has been dealing with huge crowds in the closing days of the restaurant. Heather and her wonderful staff took the time to host The Food Adventure Crew this week, and for that we are very appreciative. Make sure you get to the West Carrollton location by Sat Feb 23rd, for one last memorable dinner.

LAST CHANCE TO GET SOME GRUB – WHAT ARE YOU GONNA ORDER?

You have a few more days to get your last bite at the Grub Steak, and if you do we recommend these classic trademark dishes and sides. Looking for an appetizer? Go traditional with the cocktail shrimp, served chilled. Nothing beats these succulent bites in a classic setting. Also, realize that you are in a restaurant that makes their own salad dressings. In fact, they are so popular, they are for sale in pints. We recommend you get a salad with the creamy peppercorn dressing. It is simply fantastic, and our favorite. Big Ragu has loved this dressing since his childhood, and even more today. He has not tasted anything remotely close to this unchanged recipe. One of the highlights of our meal was the homemade dinner rolls served piping hot and with a side of butter that would make Paula Deen proud.

For an entree you can’t go wrong with any steak on the menu, but we would suggest the Hotel Steak & Royal Ribs Combo. The Hotel Steak has virtually no fat on it and we would suggest you get it butterflied. The flavor of the steak is amazing and will bring a smile to your face. The accompanying pork loin with four skewers was a familiar sight. These “royal ribs” were brushed in Grub Steak’s tangy, special barbecue sauce. The royal ribs were incredible and had us craving more.

The famous “Royal Ribs”

Grub Steak has some great side dishes like the golden fried hash browns. We would also recommend the stewed tomatoes as a traditional choice that is filling and sweet. And what about the corn fritters served with maple syrup? They are excellent! For dessert, fend for yourself because The Food Adventures Crew is about to go into a food coma!

FOOD ADVENTURE MEMORIES

Our childhood memories of The Grub Steak are mainly at the Main Street location which was also near the Upper Crust. The Big Ragu remembers the dimly lit dining room had a great steakhouse vibe to it. The place seemed to always be packed. We recall waiting at the bar with oour parents sipping a kiddie cocktail until a table was available. It was a fun experience as a child going to this fine dining restaurant, the staff made it seem like a big deal. The waitresses were from a past era when being a server was a long term career.

On any given night you could see local Dayton Celebrities such as WHIO TV’s Don Wayne, or none other than Emmet Royer from BHA. Unfortunately Toby the Dog was not with him. But still, The Grub Steak was the place to be.

The “Hotel Steak” – served butterflied as we ordered

Summed up, our memories include good food, reasonable prices, and with great service. It is tough to see The Grub Steak closing. We saw servers with tears in their eyes, showing appreciation to long time customers. It was an emotional night. When places like this disappear, we seem to be left with chains serving similar food. In Dayton’s tough economic times, unfortunately we are seeing see a lot of struggling mom and pop restaurants. The Miami Valley needs these establishments for their personality and tie to the community. Food Adventures exists to share our favorite locally owned restaurants with our fans. We seek not only to promote our Dayton favorites, but actually spend our dollars there. But enough of our soapbox.

Thank you to the Fieberger family for being such gracious hosts. We loved the food, but the dinner was bittersweet, as we know this the end of an era. And so it goes, with heavy hearts, we say to this classic local eatery.. “Goodbye Old Friend.”

SHARE YOUR MEMORIES OF THE GRUB STEAK BY LEAVING A COMMENT BELOW !

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*Please note the Grub Steak is for sale. Call the restaurant at (937) 276.4193 to discuss further*

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Sipping your Chocolate

February 8, 2013 By Brian Petro Leave a Comment

Valentine’s Day is a day of hearts, flowers, wines, romance, and boxes and boxes of chocolates. Chocolates are among the most popular gifts to give on Valentine’s Day, making local favorites like Esther Price, Winans and Signature Confections very happy. We like our chocolates as truffles, bars, bons bons, dips, and any number of creative ways. The people that discovered chocolate, the early Mayans and Aztecs, would be completely baffled by how we use chocolate. Xocolatl, or “bitter water” in Nahuatl (Aztec), was fermented and drank, usually by the upper classes. They would also thicken up the drink on occasion with corn and chilies, turning it into porridge. The Spanish were the first to add milk and sugar to it to sweeten it and turn it into the chocolate that we know and love. They were still drinking it until the 17^th century, when the chocolate candy craze hit Paris. For a thousand years, chocolate was a beverage. And in this modern era of craft beers, flavored spirits, and experimentation, you can make it a drink for your Valentine’s Day celebration.

WINE

Pairing wine and chocolate is something that people have built whole festivals around. Godiva has even wisely added a page to their website to help you start off, and give you tips on what to look for when you pair it yourself. Putting the two together into one drink is something that is fairly new to the drinking scene. ChocoVine came out of the gate strong in 2009 with high ratings, and it has maintained them since. The people I know that have tried it have had nothing but good things to say about this blend of red wine (they use Cabernet grapes) and Dutch chocolate. In the same category is ChocolatRouge, another blend of chocolate and red wine, this time using California red wines. These are fairly inexpensive bottles, and their richness great to use as a dessert or treat. Their websites also suggest you can use them in cocktails.

BEER

The craft beer movement has encouraged experimentation with a full range of flavors, from savory to sweet, fruity to earthy. The chocolate end of the spectrum is full with delicious porters and stouts, using the already deep flavor of a well-roasted malt to enhance the chocolate added to the brew. The first one, and still one of the better ones, is Young’s Double Chocolate Stout. Southern Tier makes and utterly delightful stout, Choklat, that is a must taste for the chocolate lover. Stouts are a great winter warmer, which has the Brooklyn Brewing company bringing out their Black Chocolate Stout at this time of year. One of the richer chocolate beers is Samuel Smith’s Organic Chocolate Stout, which has a very strong and smooth chocolate taste. In 2001 Rouge Ales released their Chocolate Stout around Valentine’s Day and have not looked back. They followed up this award winning beer with a Double Chocolate Stout, which ramped up the chocolate flavor to satisfy the sweetest tooth. This is a very small sampling of some amazing chocolate beers in the area.

LIQUOR

For a very long time, if you wanted to add chocolate to a cocktail, you were reaching for the crème de cacao. It comes in two varieties, white and dark, and is base liquor infused with chocolate, sometimes a hint of vanilla. It is not something that is the star of the show in a cocktail, more of a supporting actor to the other flavor that is going on. It was not until the explosion of the craft cocktail movement that the options for how to add that chocolate flavor grew.

Godiva Chocolate Liqueur is the most popular of the new wave of chocolate liqueurs. Creamy and thick, it is more reminiscent of Irish cream and holds a great deal of flavor. It comes in White Chocolate and Original Chocolate, depending on what you are in the mood for. One (very appropriate) cocktail you can make with the liqueur:

Aphrodisiac

2 oz. vodka (chocolate, if you prefer)
1 oz. espresso
1 oz. Godiva Chocolate Liqueur
1 oz. coffee liqueur

Chill a martini glass. Pour all of the ingredients into a mixing glass with ice, and shake it until it is foamy. Strain the ingredients into the chilled cocktail glass. You can add chocolate syrup inside of the glass as a decorative element, or rim the glass with cocoa powder.

While you are looking for good chocolate liquor to use, you may want to take a look in the vodka aisle. Since Absolut kicked off the flavored vodka party in 1986, there has been an explosion of flavored vodka. That explosion had not fully made it to chocolate, as there are very few pure chocolate vodkas on the market. Pinnacle has a Chocolate Chip and Chocolate Whip Cream flavors, but they are not true chocolate. For true chocolate, you have three options. If you are someone who is very particular about your vodka and the environment it comes from, 360 offers a Double Chocolate flavor. Three Olives makes some innovative flavors, but kept it simple and sweet for their chocolate vodka. Three Olives will also be the one that is easiest to find. It is a great brand. Van Gogh, while their Rich Dark Chocolate vodka has some great flavors and a darker color, it is harder to find in the stores. It is also the most expensive of the three. That chocolate martini you are making will benefit from any of these fine vodka selections, and either kick off or end the night in fine fashion.

Boxes of sweets are not the only way to being chocolate into the holiday. Beer, wine and cocktail lovers can also drink in some chocolaty goodness to celebrate being with a loved one. Belmont Party Supply can help you select a few beers to enjoy the evening with, and Arrow Wine has the full selection of chocolate infused liquors mentioned. They also have Piece of Cake’s Chocolate Cake liqueur, and chocolate infused whip cream for a garnish to your drinks. If you are looking to try chocolate in the way the ancient Mayans and Aztecs enjoyed it, Dogfish Head has it taken care of. Using flavors taken from samples discovered in 1200 year old pottery, Theobroma has a unique chocolate and chili flavor to it. It is very difficult to find, but if you can, it is a treat. There are plenty of great Valentine’s Day festivities for you to enjoy in the Dayton area, and a wide variety of ways to get your chocolate fix at any of them. Enjoy the day…and your chocolate!

What About Kabab?

February 7, 2013 By Dayton937 1 Comment

Tabbouleh at House of Kabab

Looking for a unique bite out? Tired of the same old, same old? The House of Kabab may be just be the solution! It is a casual, local eatery that is a change of pace from the norm, and a true Food Adventure. This mom and pop establishment is owned by a Lebanese family who has brought their menu of Mediterranean food to the Miami Valley. Located at 298 N. Main St. in Centerville, this restaurant has a menu with some personality. Also a great place to eat healthy, House of Kabab even has a decent selection of vegetarian options. There are many exotic choices, but don’t fear! The staff is very accommodating when explaining the menu and house specialties. Their recommendations are very helpful.

Lamb Shwarma, like a Lebanese Burrito

Through our various visits to House of Kabab, we have some “must eats” of our own. We have always enjoyed the Hoummos (as they spell it on the menu). Many of your are familiar with this popular appetizer paste made from chickpeas, lemon juice, herbs and olive oil. Served with pita triangles, it is the perfect taste bud awakening for the fresh meal to come. House of Kabab also serves Baba-Ghanoush, which is more than the nickname used in the movie “Wedding Crashers.” Baba-Ganoush is a puree of eggplant, garlic, and lemon juice and we would say an acquired taste. It is topped with olive oil and fresh herbs. Served cold, the flavor is bold with a slightly bitter finish. Try this if you are a true Food Adventurer.

Two more items that are fantastic choices at House of Kabab are the Lamb Shwarma and Chicken Shwarma. These are pita roll sandwiches stuffed with grilled meats. Think of them as Lebanese burritos. These tasty treats are also filled with lettuce, parsley, tomatoes, onion and creamy sauces. The Big Ragu will go on record saying the Chicken Shwarma is his favorite menu item at House of Kabab.

One of the healthy, fresh and terrific side dishes at House of Kabab is the Tabbouleh. This salad is made with finely chopped parsley, onions, and tomatoes. The mixture is combined with olive oil and mint. It is an explosion of flavor in your mouth and each bite releases a hint of lemon juice. Hungry Jax would recommend this as her favorite menu item. We really enjoyed this choice.

The Falafel Dinner

Looking for a vegetarian meal? Food Adventures would recommend the Falafel, served as a sandwich or a dinner. As some foodies know, falafel is a hush puppy like ball made from a mixture of chick peas and fava beans. Whether you order it as a sandwich, or as a dinner, the falafel is topped with an amazing creamy, garlic sauce.

One of the hidden gems on the menu is the Tilapia Dinner. This was a “special of the day” on a couple of our visits, so we took advantage. This dinner features filets of baked tilapia in creamy garlic sauce and each morsel is absolutely delicious. This dish is served with white, long grain rice sprinkled with aromatic Lebanese spices. Is your mouth watering yet? Do not forget about three dishes that are name sakes of the house. They are the Shisk Taouk, Lamb Meshwie and Beef Kafta. These dinners are served as skewers of meat and vegetables, or as we in Ohio call them, shish kabobs. The slightly differently named Shisk Taouk is the chicken skewer and the Lamb Meshwie is, of course, the lamb option. The skewered tubes of beef are called Kafta. You know you can’t go wrong eating skewers of meat and vegetable in a place called House of Kabab. Another menu highlight is the “Tastes of the Mediterranean Dinner for Two.” This meal is under $22 and features a tour of the menu, including shwarma, lamb meshwie, taouk, makanek (sausages), sojouk (spicy sausage), and kafta.

Tilapia Dinner served with hoummos, rice and salad

The restaurant also offers a dessert menu with some traditional American cake, mousse and cheesecake choices. The friendly server will present a dessert tray after your meal, so you can see the desserts up close. Looking for something a little different for dessert? Try the Black Forest Gateau. It is a chocolate cake filled with pineapple mousse. When is the last time you had some pineapple mousse? Topped with chocolate whip cream, the Black Forest Gateau tastes great, and is good for sharing.

As Food Adventurers, our niche has always been checking out those unique, family owned places. House of Kabab is another perfect fit. It is affordable, fresh and not your everyday, run of the mill menu. Give this quaint Centerville restaurant a try when you are in the mood for something new or different. Ask yourself, “What about Kabab?” Explore what the Mediterranean and Lebanese menu has to offer. It is more than just a cultural experience, it is simply good food !

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Dessert Alert! Sweet Treats Festival Recap

January 30, 2013 By Dayton937 1 Comment

A Beautiful Cake from Kinder’s Kupcakes

It was a dessert lovers playground and a chocoholics dream. We give you Dayton’s first ever “Sweet Treats Festival.” Held at The Commander Aero Building in Springboro on Sunday January 27th, the event drew a nice crowd on this winter afternoon. There were confectioners, bakers, chefs and restaurateurs. In fact over 30 vendors participated in the Sweet Treats Festival. Every vendor booth had samples set out of various “sweet treat” specialties. Festival goers could browse each display and sample to their heart’s content. What a surprise, the “foodies in their forties,” The Food Adventures Crew tasted treats from each and every booth. A few days later, the Food Adventurers are out of their sugar comas and here with a recap of the day’s festivities!

You know the old saying “Like a kid in a candy store?” Well, here you had us BIG kids in a sweets festival which is a dangerous combination. Sponsored in part by Dayton Most Metro, the festival featured some amazing displays that would have impressed Willy Wonka.

Junebug’s Cupcakes- deliciously decorated treats

Each vendor booth was set up in a circular setting to allow easy flow of the hungry crowd. There were some many sweets and such talented people. Below are the festival vendors and our impressions of each company.

3 Leees Cupcakery – Incredible tasting desserts. Some choices were vegan and gluten free. Some of the best tasting cupcakes we tried.
Aim To Please Home Cooking – Specializing in various unique flavors of delicious rock candy and more.
Amy Cakes & Cookies– Some of the tastiest “cake pops” you will have and delicious cupcakes.
Baked – The friendly staff served up some very complex cupcake flavors that blew us away.
Cake, Hope & Love – Wonderful “chocolate mustaches” were a hit with the kids. We loved the gorgeous cupcake display with beautiful toppings.
Cheryl & Co. – Turning sugar cookies into works of art. The staff could not have been nicer.
Dee Dee’s Gourmet Peanut Brittle – Generous samples of delicious peanut brittle that seemed to melt in your mouth
Edible Arrangments – About as healthy as you can get at this festival. The chocolate covered apples were a nice twist.
ele Cake Co – A Dayton Icon whose chocolate covered cake bites are a perfect gift to get your Valentine drooling.
“Over The Top Productions” had some inventive displays
Homemade by Heather– Amazing mini-pies, made just for this festival. Full sizes on sale for full blown taste!
JuneBug’s Cupcakes– Icing decor on these cupcakes were matched by a rich tasting cake.
Kilwins – Located at the Greene, this vendor had a huge variety of top notch items including hand dipped caramel/chocolate apples.
Kinders Cupcakes – Not only did they have fantastic cupcakes, but their two display cakes were the most gorgeous in the house.
LongHorn Steakhouse– Local kitchen chefs have kicked up this restaurant. They Key Lime cheesecake, apple strudel and chocolate brownies were homemade and not “chain” like.
Maria’s Buckeyes– The richest buckeyes ever. Good eats, nice owner !
Moore Dessert Please – Local celebs from “Cupcake Wars” didn’t dissapoint with some mouthwatering cupcake treat.
Over The Top Productions– Arguably the best display of the event. The decor was unique as they specialize in weddings and party events.
Sweet By Kristy– Cupcakes with ice cream in the middle. Genius! One of the most popular items at the event and created a lot of buzz like birthday cake and ice cream all in one.
Sweet Eats Bake Shop – Intricately topped cupcakes led to creamy tastes across the board with this baker!
Sweet Nothings– Hands down, the best toffee we have ever eaten. All flavors of the sea salt toffee are addicting!
The Rustic Loaf & Patisserie– From the chocolate crunch cake pops, to the cupcakes that looked like royalty. These bites were eye pleasers and mouth pleasers!

Cupcake Display from “Cake, Hope & Love”
Signature Confections– What can you say about chocolate that sometimes takes 3 days to make? Unique flavors such as Crown Royal, Khalua, Raspberry Guiness, Chai Tea, and Earl Grey Tea. The painted pieces of chocolate belong in an art museum if they weren’t so tasty.
Two Bears Chocolates – They featured homemade caramels dipped in Boston Stoker’s Highlander Grogg Coffee. the Big Ragu said it was the best flavored caramel he has ever eaten. We loved the local twist on taste!
Winans Fine Chocolate– Some of the best turtle bark in the world. We found ourselves overstaying our welcome at the sample dish.

Special thanks to The new Austin Landing Kroger for sponsoring the event. Other sponsors included Tim Horton’s who provided coffee, while Aquafina supplied free bottled water.

All of the desserts were scrumptious, and with each vendor having numerous desserts. There were over 100 sweet treats to choose from, and we got our taste buds on almost every delicacy. Your Food Adventurers had some favorites that stood out from the pack.

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The handpainted Candies from “Signature Confections” were nothing short of amazing

In our humble opinion, here were our picks:

Food Adventure’s Top 5 Favorite Items:

1) The Hazelnut Pistachio Cupcakes from Baked. We ate way too many of these !

2) White Chocolate Ginger Pistachio Sea Salt Toffee from Sweet Nothings. This incredible treat may be purchased at 2nd Street Market and Ghostlight Coffee

3) The Ice Cream Cupcakes from Sweet by Kristy

4) The Hand Painted Chocolates from Signature Confections

5) Red Velvet Pops from RSVP Sweet Treats

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The Big Ragu’s Top 5 Favorite Items:

1) Highlander Grogg Coffee Caramels from Two Bears Chocolates

2) The Baked Apple Strudel with carmel sauce from Longhorn Steakhouse and Chef Bob Medlin

3) Chocolate Carmel Nut Bars from Sweet Eats Bake Shop

4) The Mini-Pecan Pies from Homemade by Heather

5) Hand Pulled Peanut Brittle from Dee Dee’s

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Highlander Grogg Caramels from “Two Bears Chocolates”

As the festival ended, we were stuffed with confections. We had starved ourselves the whole day in anticipation for the event, and now we were going to sleep well. From meeting local culinary masters to tasting their masterpieces, The Sweet Treats Festival was a full blown Food Adventure. From the rich tastes to the sugar rush, the 3 hour event gave everyone more than enough time to get a feel for the desserts of the Dayton area.

In the end, sweet tooths were satisfied and blood glucose levels were raised. The festival attendees were introduced to many local bakers and chefs for the first time. From Hazelnut Pistachio Cupcakes to Chocolate Covered Fruit, this first ever Sweet Treats Festival seems to have a promising future for years to come.

Did you get a chance to visit the Sweet Treats Festival ? If so, please comment below and tell us your favorite treats! Also, make sure you browse through the nearly 50 photos below. The view is simply divine…

Visit Food Adventures on Facebook and “like” us HERE !

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Academy Awards + Josh Groban + Warm Bodies + Bullet Head + Stand Up Guys + TICKET CONTEST

January 29, 2013 By Dayton937 1 Comment

Hello Dayton! We will be having a Academy Awards watch party where you can come watch the ABC broadcast on the BIG movie screen…FREE! See below for details. There are still plenty of options for everyone to have the perfect movie weekend this week.

ACADEMY AWARD NOMINATIONS STILL PLAYING AT RAVE DAYTON SOUTH

Django Unchained—Nominated for Best Picture, Best Supporting Actor (Christoph Waltz), Best Original Screenplay, Best Cinematography, Best Sound Editing

Les Miserables—Nominated for Best Picture, Best Supporting Actress (Anne Hathaway), Best Actor (Hugh Jackman), Best Costume Design, Best Makeup and Hairstyling, Best Production Design, Best Sound Mixing, Best Music—Original Song (“Suddenly”)

Lincoln—Nominated for Best Picture, Best Actor (Daniel Day Lewis), Best Supporting Actor (Tommy Lee Jones), Best Supporting Actress (Sally Field), Best Director (Steven Spielberg), Best Adapted Screenplay, Best Cinematography, Best Costume Design, Best Film Editing, Best Music—Original Score, Best Production Design, Best Sound Mixing

Zero Dark Thirty—Nominated for Best Picture, Best Actress (Jessica Chastain), Best Original Screenplay, Best Film Editing, Best Sound Editing

Silver Linings Playbook—Nominated for Best Picture, Best Actor (Bradley Cooper), Best Actress (Jennifer Lawrence), Best Supporting Actor (Robert De Niro), Best Supporting Actress (Jacki Weaver), Best Directing (David O. Russell), Best Film Editing (Jay Cassidy and Crispin Struthers), Best Writing—Adapted Screenplay (David O. Russell)

The Hobbit: An Unexpected Journey—Nominated for Makeup/Hair Styling, Production Design, Visual Effects

WATCH THE ACADEMY AWARDS LIVE ON THE BIG SCREEN! 02/24/13 @ 8pm

You saw the films on the movie screen, now come watch the awards on it!

This is the show that salutes the movies over the last year and awards them with little gold statues. Seth MacFarlene hosts this year and there will be a James Bond 50th Retrospective in the show as well. All on a LARGE movie screen! You could win a night out on us by competing in our show contest! We will have a host on hand doing trivia and other fun things as well!

Get your FREE tickets now!

THE BEST OF RIFFTRAX LIVE: PLAN 9 FROM OUTER SPACE – 01/31/13 @ 730pm!

Marvel at cheap sets, inept aliens and side-splitting dialogue when “the worst movie ever made” comes back to movie theaters across the country on Thursday, January 31 for The Best of RiffTrax Live: Plan 9 From Outer Space! Fathom Events, .START and RiffTrax.com are proud to present a re-broadcast of the legendary 2009 event featuring the stars of Mystery Science Theater 3000 riffing on Ed Wood’s cult classic. This one-night event will be your last chance to relive Michael J. Nelson, Kevin Murphy and Bill Corbett’s comical take on the gold standard of awesomely bad cinema on the big screen! Special Fathom Features: In addition to the main feature, the event includes a short, as well as a musical performance by Jonathan Coulton.

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JOSH GROBAN LIVE: ALL THAT ECHOES – 02/04/13 @ 7pm!

Showcasing one of the most powerful and unique voices in popular music, Fathom Events and Warner Music Group are pleased to bring Josh Groban Live: All That Echoes to select movie theaters nationwide on Monday, February 4.This special one-night event features hits from Josh’s 12-year career, highlighted by exclusive selections from his new album, All That Echoes. During this special event, fans will get unparalleled access, as Josh answers YOUR questions during a special LIVE interactive Q&A session!

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BULLET TO THE HEAD – OPENS 01/31/13 @ 10pm!

Based on a graphic novel, “Bullet to the Head” tells the story of a New Orleans hitman (Stallone) and a DC cop (Kang) who form an alliance to bring down the killers of their respective partners.

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WARM BODIES – OPENS 01/31/13 @ 10pm!

A funny new twist on a classic love story, “Warm Bodies” is a poignant tale about the power of human connection. After a zombie epidemic, R (a highly unusual zombie) encounters Julie (a human survivor), and rescues her from a zombie attack. Julie sees that R is different from the other zombies, and as the two form a special relationship in their struggle for survival, R becomes increasingly more human setting off an exciting, romantic, and often comical chain of events that begins to transform the other zombies and maybe even the whole lifeless world.

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STAND UP GUYS– OPENS 02/01/13

“Stand Up Guys” stars Academy Award winners Al Pacino, Christopher Walken and Alan Arkin in a tough but touching action comedy as retired gangsters who reunite for one epic last night. Val (Al Pacino) is released from prison after serving twenty-eight years for refusing to give up one of his close criminal associates. His best friend Doc (Christopher Walken) is there to pick him up, and the two soon re-team with another old pal, Hirsch (Alan Arkin). Their bond is as strong as ever, and the three reflect on freedom lost and gained, loyalties ebbed and flowed, and days of glory gone by. And despite their age, their capacity for mayhem is still very much alive and well – bullets fly as they make a hilariously valiant effort to compensate for the decades of crime, drugs and sex they’ve missed. But one of the friends is keeping a dangerous secret- he’s been put in an impossible quandary by a former mob boss, and his time to find an acceptable alternative is running out. As the sun rises on the guys’ legendary reunion, their position becomes more and more desperate and they finally confront their past once and for all.

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RAVE CINEMA CLASSICS – $3 plus FREE popcorn and drink!

02/04/13 @ 1pm brings us “Pride of the Yankees”.

The story of the life and career of the famed baseball player, Lou Gehrig. Starring Gary Cooper, Babe Ruth and Teresa Wright.

For showtimes…http://ravecinemas.com/theater.aspx?id=47

ENTER TO WIN TWO MOVIE PASSES!

Fill out the form below and leave a Facebook comment telling us you want to WIN MOVIE PASSES from RAVE CINEMAS DAYTON SOUTH, we will randomly draw a winner and notify same. Contest closes later this week. Passes awarded will be valid for 30 days from close date at Rave Cinemas Dayton South only and must be used by then or will be forfeited. Valid for any showing, except special events. Please bring ID to verify your name and just ask for a manager when attending informing them you won the Dayton Most Metro contest.

CONTEST CLOSED

Congratulations to our winner this week: Julie Westwood

Stubbie’s in Vandalia: Beer, Bands and Bites + $20 gift Certificate CONTEST

January 17, 2013 By Dayton937 27 Comments

Try the Fajita Bites at Stubbies

Our Food Adventures Crew is normally talking about restaurant menus. In this case, we are talking about a popular Ohio band called “The Menus” who will be performing on Jan 25th at Stubbies Bar . Located at 722 W. National Road in Vandalia, Stubbie’s is a popular spot to see local bands and cut loose with some libations. The venue is set up perfectly for live music, seating 200 people with additional standing room for 100 more. The open atmosphere is casual and has a sports bar feel to it as well. Who wouldn’t love to “rock out” with some of Dayton’s finest bands while grabbing some good bar food?

Stubbies has a small menu, with some highlights. We have some Food Adventure suggestions to help you “eat to the beat.”
Our first recommendation is one of the unique appetizers offered by Stubbies called Fajita Bites. These deep fried treats are essentially a small egg roll type wrapper filled with steak, onions, green peppers and gooey cheese. Think of them as a kicked up version of pizza rolls. They are so good, you will be craving more. Tasting somewhat like a cross between a cheeseteak and a steak fajita, these spicy bites were easily our favorite appetizer at Stubbies. They are served with dipping sauces of cream cheese and salsa. We found the cream cheese dip to be the perfect accompaniment.

Pepperoni Thin Crust Pizza

Wings are also a favorite at Stubbies. Served hot, mild or BBQ, the wings are cooked just right. For a zesty tang with just a little sting, we suggest the hot flavored wings. Place your order and relax. With many TV’s around the bar and dining area, it can be the perfect place to grab some wings while watching your favorite sporting events.

Got a hungry group at your table? Stubbies offers thin crust pizza. Baked in a stone oven to ensure a crunchy crust, the pie may be topped with any or all of these ingredients: pepperoni, onions, sausage, mushroom, green peppers, banana peppers. Not a bad pairing with a pitcher of beer. Stubbies also offers chicken tenders, nachos, and your typical fried appetizers.

The menu is an added benefit, but the big attraction here is great live music and drink specials. Some of the drink specials include Imports for $2.25 on Wednesdays, $4 pitchers on Thursdays and $4 bombs on Sundays.

The staff is super-friendly. We especially enjoyed visiting with part owner Dennis Dorko who made us feel right at home. He told us that Stubbies is part of an upcoming charity event called the “Bud Light Barstool Open” on Saturday Feb 23rd which benefits United Rehabilitation services of Dayton. You can sign up for the event at Stubbies. The Bud Light Barstool Open is a fun indoor, miniature golf outing through 9 bars in the North Dayton area. Teams of four golfers travel from bar to bar completing a total of 9 holes to raise money for children & adults with disabilities. For 14 years Stubbies has helped sponsor this event, and owners Dennis Dorko and Steve Skinner will continue to support this great cause.

Stubbies in Vandalia on 722 W. National Rd

Make sure you put Stubbies on your concert radar and check out some of the area’s best live bands. Don’t miss the hugely popular group, “The Menus,” on Friday Night Jan 25th. The stage setup, comfortable seating, full service bar and food offered, make Stubbies a perfect place to see this gig with some friends. Want to get your rock fix even sooner? Visit Stubbies this Saturday for the band Ithika and grab some fajita bites. Other upcoming bands include: Detrimental on Jan. 26, DJ Ryan on Feb. 1, Bad Mojo on Feb. 2, DC Connection on Feb. 8 and Loudhouse on Feb. 9.

Dont forget to “like” Food Adventures on Facebook by clicking HERE !

WANT TO WIN A $20 GIFT CERTIFICATE TO STUBBIES ?? Use the entry form below and comment below on this article to enter and tell us why you should win or why you love Stubbies. A winner will be chosen at random on Monday!

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A Spot of Tea to Warm the Soul

January 11, 2013 By Brian Petro Leave a Comment

There is something absolutely thrilling to people about looking at fossils in a museum. Staring up at the skeletons of huge, ancient lizards allows your imagination to wander. What did they really look like? What sort of coloration did they have? You can stand there and look at the artists renderings of them, what the scientists tell you they should look like based on what they know about modern lizards and how they might have changed over the years. However, you can also look at them and imagine what you think they might have looked like. Add some spines, or smoother skin, or different colors, absolutely anything to suit your fancy. A simple structure to allow your imagination to play and an ancient history are also part of cocktail culture. January 11^th is a day where we celebrate one of those cocktail dinosaurs; something that is more of a skeletal idea than a fully evolved, finished recipe. It is the hot toddy, and January 11^th is National Hot Toddy Day.

The toddy palm is common in India, and that is where the first bones of the cocktail can be found. The locals would tap the trees to get the sap and they allow the sap to ferment in the warm sun, creating a palm wine. If you take the wine and distill it, you get brandy; if you take palm wine and distill it, it becomes arrack. India is a very hot country, and the British were not used to that sort of heat. The colonists would drink anything to cool off and get away from the heat. Fortunately the natives already had something ready for the overheated British; a drink called “panch”, which is Indian for “five”, supposedly the number of ingredients contained in the beverage. It had water, some spices, lemon, sugar, and the arrack. It watered everything down, was refreshing, and made the days a little more bearable. It was so good they brought this panch back to Britain with them, but used the name of the tree that it originally came from. The drink became known as a toddy. A cold toddy.

The toddy continued to evolve once it made it north. Britain is a chilly, damp place. Cool and refreshing drinks do not go over as well there, since the environment is chilly more often than not. They are trying to figure out ways to warm up, not cool down. Water, spices, sugar…sounds like a good hot cup of tea to me. They were now roughly five thousand miles away from the arrack that was used in the original recipe. Being British, they kept calm and carried on, substituting the arrack for whiskey and gin. Some stories say that this mixture of sugar, water, and lemon was used to soften the overly peaty and strong Scotch whiskeys in the 18^th century, making them more favorable to women. England loves their gin, and the juniper in the gin went well with some spices that are found in tea. Yes, tea had also become an element to add to this loose recipe, mixed more to the taste of the drinker and a general idea than any specific recipe. The bones of the recipe were still there, but the flavors and the details adapted themselves to the environment.

When the British travelled to America, the evolution continued. Scotch was not as easily available, but there was no shortage of liquors ready to take its place. Traditional liquors like gin and brandy were still very popular in the colonies, but newcomers like rum, bourbon, and rye whiskey were growing in popularity. There was also more access to sweeteners like honey and molasses, not just the sugar that was more traditional in Great Britain. In colonial times, sugar was not granular; it was brought in blocks and you had chip off and crush what you needed for the drink. The stick that was used (in some of the tales) was called a toddy stick, another possibility for where the name came from. Tea was still readily available to mix all of the ingredients in. The one major thing the colonies added was a standardization of the size. It went from something that could be made in a mug, a quart, a punch bowl, or any large container for multiple servings. By the end of the 19^th century, famous bartender Jerry Thomas had compressed the cocktail into a cup. Everything had also start to become a little more codified. The revolving carousel of liquors finally stopped at whiskey (though rum and gin was still found to be more popular in New England), the sweetener became sugar, and the tea went away for a while in favor of hot water (though now tea or spice is considered part of the drink).

What kept such a simple, erratic cocktail so popular over such a long period of time? While the flexibility of the drink helped keep it popular for a wide range of palates and environments, the biggest reason was the supposed medicinal purposes. People would drink it when they were under the weather, which made them feel a little better for a while. It was hot, which helps loosens up mucous and helps you breathe a little easier; if you use tea, you also get the benefits tea brings. The acid in the lemon adds some vitamin C, and using honey helps to coat your throat as well as the other medical benefits honey has. Alcohol has been used for years either as a medicine (as vodka was in Poland and Russia) or as a big part of medicine (like it was at the end of the 19^th and beginning of the 20^th century). The problem of using alcohol as medicine too often is that the cure can be worse than the disease. Yes, the alcohol makes you feel a little better for a short time, but it is dehydrating. It may leave you feeling a little worse than before you drank it. Drinking too many will give you a hangover. A small dose before bed, however, can help you sleep a little better while the rest of the ingredients go to work. A hot toddy will help to relieve some of the symptoms of a cold or flu, but it is not a cure. You should still use medicine for that.

Hot Toddy

1.5 oz. whiskey
.5 oz. lemon juice
.75 oz. simple syrup
4-6 oz. of hot water
Tea bag or other spices (cinnamon or nutmeg are traditional)(optional)

Brew the cup of tea to your taste. In a cup, stir together the whiskey, lemon juice, and simple syrup. Add the tea, and then stir the mixture a few more times. You can garnish it with a lemon wedge or cinnamon stick. You can also substitute hot water or cider for the tea, and rum or brandy for the whiskey.

As this mysterious cocktail passed from continent to continent, it changed and adapted to the needs of the environment it was in. With all of the changes it made, from a cooling drink in India to a warming drink in America, the basics never changed. The skeleton of a drink was created that maintained a certain simplicity while emphasizing a world of possibilities. You can usually order one at a bar (can you imagine the whiskeys you can choose from at The Century Bar for this one?), but why? Wrap yourself in your warmest blanket, find a great book, and settle in with this steaming cup of goodness next time you feel a little under the weather. What you put in it is all in your imagination, as long as you stick to the basic structure. Happy National Hot Toddy Day!

Linh’s Bistro: Good Food Pho Sure!

January 10, 2013 By Dayton937 1 Comment

In Vietnamese cuisine, Pho is a meal sized soup, served hot with noodles and various meats. During these cold winter months, nothing warms you up quite like these offerings at Lihn’s Bistro at 5532 Airway Road in the Page Manor Plaza. The location is new, but they still serve the same great Vietnamese specialties. The Food Adventures Crew have been fans of owners Hoa and Phan Nguyen ever since they opened the Asian Palace restaurant in Beavercreek in the 1980’s. Today, their sole endeavor is the bustling Linh’s Bistro, which is one spot you’ll have to visit for a fantastic Food Adventure.

Upon entering Linh’s, you notice the huge open dining area bustling with patrons. The atmosphere is very nice, mixing modern style with a traditional Asian feel. The staff is friendly and inviting, and promptly serve you some Vietnamese tea at your table. Start out with a trademark house drink, the Vietnamese Iced Coffee which is excellent. We browsed the familiar menu items. The restaurant’s menu has two parts, a Vietnamese section and a Chinese section. Being aware that the owners were from Vietnam, we always stick with the hometown experts and order Vietnamese dishes at Linh’s Bistro.

Our Favorite Appetizer: Soft Shrimp Rolls

For openers, we would suggest a house specialty appetizer called the Shrimp Golden Crepe. The crepe is huge and a Food Adventurer’s dream. It is filled with vermicelli noodles, shrimp and a light sauce. Served with a side of fresh cilantro and lettuce, we were told to take pieces of the crepe and manually make our own lettuce wraps. Definitely one of the most unique appetizers we have ever eaten. The Big Ragu loves the Vegetarian Fried Spring Rolls at Linh’s which are light and flaky. However, we both agree on a favorite appetizer, the Soft Spring Roll. This delicacy is an egg roll, but the wrapper is a see-through, soft rice paper, which resembles a clear burrito wrapper. The rolls are filled with cilantro, vermicelli noodles, pork and shrimp. They are served with an absolutely incredible peanut sauce for dunking. The Soft Rolls taste so fresh, that you realize you could have ordered a few of these for your meal.

Many Noodles, Shrimp and Flavors Lurk Below the Pork in this Pho (Meal Sized Soup)

The entree menu is extensive, but we have some house specialties that we would recommend. First the Pho (meal sized soups), and our favorite is #23 which is Shrimp and Pork Soup with Clear Rice Noodles. This steaming hot bowl is served with a heaping side of bean sprouts, jalapenos, and cilantro for adding to the soup per your taste. Make sure when you eat this you use the both chopsticks and a spoon for a slurping good time. The Pho Soups are so flavorful and fresh, that no matter what combination of meats and noodles you choose, it is impossible to go wrong.

Another entree fave is the #76 The Traditional Boneless Catfish in Clay Pot. This dinner is very old school. It is served in a primitive looking traditional Vietnamese cooking pot with a closed lid. As the lid is opened, it reveals lightly breaded fish, soaking in a wonderfully aromatic brown sauce. As the steam rises, spices and pepper are visible covering the the fish pieces. The saucy catfish is best spooned over white rice, for a mouth watering meal that you won’t soon forget.

Lemongrass Shrimp Vermicelli Salad – with sauces added

Lastly, may we recommend the #43 Lemongrass Shrimp with Vermicelli Salad. This entree is served with a side of vinegar sauce and julienne carrots. The traditional way to eat this dish is to pour the vinegar sauce over the huge bowl of Vermicelli, sauteed onions and shrimp. Next, mix the ingredients thoroughly, exposing the lettuce and bean sprouts hidden at the bottom of the bowl. The final step is to grab some chopsticks and dig in! This is super filling meal and a great value at only $7.25. In fact, most of the menu is value priced, making Linh’s Bistro an affordable gourmet dining experience.

Linh’s has an incredible menu with page after page of tremendous dishes. You could come here dozens of times and still not tap the extensive choices offered. The key here is to explore, try new things and be a Food Adventurer. It is a perfect place to experience the many tastes of the Vietnamese culture. A trip to Linh’s Bistro will have you coming back Pho more !

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We welcome your comments and feedback below!

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New Year’s Resolutions Alive & Well at Orange Leaf Frozen Yogurt

January 9, 2013 By Dayton937 Leave a Comment

Want to keep your New Year’s resolution’s intact, while satisfying your sweet tooth? Try visiting the new Orange Leaf Frozen Yogurt Store located in Town and Country Shopping Center in Kettering. This nationally franchised company comes to the Dayton area with over 70 different flavors of yogurt and 35 toppings to choose from. The possibilities of flavor combinations are endless. Dressed like Olivia Newton John from the “Let’s Get Physical video, The Food Adventure Crew trotted in their 80’s aerobics leggings and grabbed a bite at Orange Leaf after their workout.

The shop is pretty simple, you grab a cup at the self-serve stations and fill it up with one of the flavors offered. You then may choose from over 35 different toppings. The final step is to weigh and pay. The yogurt is sold by the ounce, so you control the price of the item! The various yogurts run from 20 calories to 47 calories per ounce, depending on flavor. We tried Chocolate, Peanut Butter, Valencia, Wedding Cake and Banana yogurt, all of which were great. Orange Leaf FrozenYogurt is a refreshing treat that will allow you to keep your figure in 2013. How is that for a guilt free Food Adventure? We also got a kick out of the inventive little “shovel spoon,” whose ingenuity rivals that of the “spork” from Taco Bell.

The interior decor is sleek, clean and cheery. It looks like IKEA opened a yogurt store, and we love it. Also, make sure you register for their rewards card at O rangeLeafYogurt.com and get a free 8oz cup of yogurt, or as they call it “froyo”.

Orange Leaf is a great place to visit while shopping at Town & Country or after dining at the center’s restaurants Figlio or Buffalo Wild Wings. Keep your New Year’s resolutions solid and keep your sweet tooth sanity by checking out this new frozen yogurt shop.

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Food Adventure to Charlie’s Deli and Catering

January 3, 2013 By Dayton937 10 Comments

Sometimes, you just have to “kick it old school.” Being lifelong residents of Dayton, Food Adventures appreciates the history of the Gem City. One of these spots is the oldest delicatessen in the Dayton area, Charlie’s Deli and Catering.

Located at 429 Troy Street, this popular German influenced sandwich shop has been feeding the masses since 1964. They are located in Old North Dayton for a reason. Back in the early sixties, the area was not called Old North Dayton, but was nicknamed “Texas” or “Parma.” Many German immigrants and families from Eastern Europe occupied the neighborhood. Charlie’s Deli was created to match the demand for authentic German fare and imported items.

Started by Charlie Vangas, the deli is now owned by Charlie’s son Rod Vangas and his wife, Becky. They still hold on to tradition here, and even have a photo of Charlie with Channel 7 news legend Don Wayne. But the old school atmosphere is only the beginning. Charlies Deli and Catering prides itself on serving tasty sandwiches with freshly sliced lunch meats Monday thru Friday from 7:15 am – 6 pm. They are open Saturdays 9am – 3pm and closed on Sundays. The menu has a wide variety of tastes and you could spend a lunch hour just reading the uniquely named sandwiches (click here to see what we are talking about). The prices are a great value, with most sandwiches ranging from $4.50 – $6.75. We love the great choices of breads and buns for your sandwich, and appreciate that they use Springfield’s own Woeber’s Mustard varieties on many sandwiches.

The first specialty sandwich served at Charlie’s was the “Black Forest Sandwich” and it still remains a popular choice today. It is comprised of roast beef, super sharp cheese, bacon, tomato, mayo or Woeber’s horseradish mustard, served on your choice of German Rye, Kaiser Roll or Onion Bun.

Chi-Dog.. loaded with flavorful toppings

We all agree on our favorite deli sandwich at Charlie’s. It is called “The Mesquite,” and is mesquite smoked turkey breast, kojak cheese, lettuce and tomato. The sandwich is finished with a hot pepper cherry relish that makes the sandwich. Grab one of these for a spicy, tasty Food Adventure on a bun. It is available in the small size, priced at $3.95 or go all out and pay $6.50 for the 8 inch sub. We would also tell you to try the “Yipee-ki-ay Sandwich”, inspired by Bruce Willis in the movie “Die Hard.” This sandwich is Roast Beef with a slab of Swiss cheese. The incredible mushroom sauce topping makes this a delicious and messy sub.

Whether your sub choice is a Reuben or a Cuban, you will be back for more. Even the pulled pork is dynamite sandwich. Want a goal for 2013? If you eat all of the sandwiches on the menu, you get a free Charlie’s Deli T-shirt ! We also enjoy many of the side dishes at Charlie’s, like the cole slaw, potato salad, and those wonderful pickled eggs.

Another menu item worth trying is the “Chi-Dog.” This Chicago Style, Vienna all beef wiener is loaded sport peppers, garlic pickle wdges, chopped onions, tomato, sweet relish, yellow mustard and served on a poppy seed bun.

With winter in full swing, now is a good time to enjoy the specialty soups at Charlie’s. Regulars flock to get Chicken Spaetzel Soup or the Wisconsin Cheese Soup. More traditional hot soups include country potato, vegetable beef, and ham and bean. Don’t forget about their chili! It is meaty, old fashioned and hits the spot. Want something hot but a little more filling? Try their famous cabbage rolls. The family recipe is a hit with the locals and is sure to please your taste buds.

This place has a ton of character. We suggest that you dine in the back room like we did, where there is a lot of scenery among the various items on the shelves. Charlie’s is a great place for a Food Adventure because the deli fare is fantastic and you can browse among the German imports and other items around the store. Charlie’s is the biggest Dayton area importer of German goods. They have a huge selection of German Import Beers. They even have a deal where you can make your own variety 6-pack from over 100 kinds of beer.

Where else in Dayton can you eat a freshly sliced deli sandwich in the dining area, while browsing various imported vinyl records from Germany? Charlie’s is a place where pick up some rare boxes of German cookies, breads, and jars of hard to find items, all while eating a tuna salad pita. Charlie’s Deli and Catering is our kind of place. Dayton is lucky that the Vangas family imports so many unique foodstuffs and provides great eats. Charlie’s is big on quality, personality, and taste but is also a big part of Dayton’s soul.

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Bloody Delicious

January 1, 2013 By Brian Petro 1 Comment

There are so many Bloody Marys to discuss, who knows where to begin? Queen Mary I of England first picked up the name during her reign from 1553 to 1558. Her prosecution of the Protestants was brutal, ranging from exile to execution. The rate at which she executed them was extreme, earning her the nickname of Bloody Mary. There is also a game you can play during Halloween (or any sufficiently dark sleepover) where you go into the bathroom and stare into the mirror, chanting the name “Bloody Mary” over and over again to either summon the ghost of the murderous Queen Mary, or a witch of the same name. Summoning the ghost in the mirror will not make her happy, and you have to turn the light on in the room you are playing before she breaks through the mirror and rips your soul to pieces. Or does something considerably worse. January 1, National Bloody Mary Day, on the dawn of a brand new year, does not seem to be the best time to celebrate either of the two previous ladies. The spicy, vodka based cocktail you sip at brunches is a better thing to focus on. It might be your first cocktail of 2013, working hard to cure your hangover.

The history of the Bloody Mary cocktail is as interesting and complex as the drink itself. It was invented in the early 1920’s by a man named Ferdinand “Pete” Petoit at Harry’s American Bar in Paris. He claims to have named it after a woman named Mary, who would spend hours at the bar sadly waiting for a less than stellar, or punctual, boyfriend. Initially, the drink was made with equal parts of vodka and tomato juice, making it a thick and rather bland drink. When Petoit moved the drink with him to America, he began to improve it, adding Worcestershire sauce, Tobasco, celery salt, salt, pepper, lemon juice, and anything else to spice up the tomato juice. The other thing that was changed in America was the liquor. We may think of vodka as a spirit that has always been around, but the United States did not get on the vodka bandwagon until the 1950’s with Smirnoff’s big, “Breathless” push. The base spirit in the 30’s and 40’s became the much easier to find gin, and the name of the cocktail switched over to a Red Snapper. Some theories abound that we delicate Americans could not handle the original name and it was switched for that reason. When the Smirnoff promotion fully hit the United States, the company used the Bloody Mary as one of the cocktails to promote the spirit, it was launched into the American bar scene.

The Bloody Mary is considered by most cocktail historians and scholars as a staple drink, and is included within the pages of every cocktail book published since it was invented. They are so iconic that in 1986 Absolut vodka introduced Absolut Peppar, the first commercially made flavored vodka, specifically for the Bloody Mary craze that was going on at the time. The Bloody Mary may be a cornerstone of many bars, but it is not universally liked. Many cocktails scholars, including David Embury and Gary Regan, are not fans of the drink. Embury went as far as to call it “strictly vile”. The thickness of the drink or the savory flavors tend to turn off as many people to the drink as it attracts. It is also not something popular to drink in the evening; it is too thick to drink many of them at one sitting. But having one at breakfast is very acceptable. In fact, the vitamins and minerals in the tomato juice, along with your eggs, toast, and bacon make a pretty handy hangover cure for everything you DID drink last night. A Virgin Mary, all of the nutrients, none of the alcohol, makes an even better cure.

The recipe…yeah, about that. There is an art to making a Bloody Mary. The main ingredients of vodka and tomato juice are not in question. The spices that go into the cocktail is where the lines get drawn. The inventor himself laid out the spicy ingredients as salt, black pepper, cayenne pepper, Worcestershire sauce, and lemon. Over the years other spices have been introduced or experimented with, like horseradish, sriracha, dill, rice vinegar, mustard, and many others. Ultimately, the goal is to make sure you are balancing out the sweet tomato juice with the spices as not to make either overpowering. Garnishes for the Bloody Mary fall into the same category. Many people associate a celery stick as the garnish, but you can also use a lime wedge or olives to finish off the drink as well.

Bloody Mary (Classic version)

2 oz. vodka (pepper or bacon works well)
5 oz tomato juice
.5 oz lemon juice
4 dashes of hot sauce
2 dashes of Worcestershire sauce
A dash of salt
A dash of pepper
Celery salt (optional)

Pour all of the ingredients into a mixing glass with ice. Roll the ingredients back and forth between two separate glasses. Rolling a cocktail mixes all the ingredients gently, so the tomato juice does not get very thin and bubbly, as it would if it was shaken. You can add a dash of celery salt to the top of the cocktail, or rim the glass with the salt.

Tyrannical queens and creepy children’s games aside, the Blood Mary is rich in flavor and history. It is evolving as tastes change as other bartenders get their hands on it. You can get it very well made at most brunch places in the area, or you can make it at home with spices you have there. With the biggest party of the year being on December 31^st, having a classic brunch cocktail/hangover cure celebrated on the first day of the year only makes sense.

Let us know where you are having your Bloody Mary today, and who makes the best ones in Dayton. Happy New Year everyone!

Waiter, There is Champagne in my Cocktail…

December 28, 2012 By Brian Petro 1 Comment

Champagne is a beverage that we bring out only at special celebrations. It was the French royalty at the beginning of the 18^th century that popularized the trend of drinking this sparkling beverage. It became perceived (with marketing help from the grape growers in the Champagne region of France) as a drink of the affluent, so the people of the middle and working classes only would drink it for special occasions. Even though champagne and other sparkling wines have become fairly easy to find and purchase at a modest price, it is still something we associate with infrequent celebrations and special events. We see it when sports teams win championships, when couples get married, maybe when someone smashes a bottle of it to christen a boat, and of course, New Year’s Eve. People sip it straight out of a flute or a coupe if they are feeling a little more vintage vibe. What you do not see much of is people mixing it into a cocktail.

A mimosa at breakfast is typically the extent of people’s experience with a champagne based cocktail. Possibly a bellini for brunch or a light lunch drink. There are so many more cocktails you can make with champagne as the base, playing off the general sweetness and effervescence of it. The one thing you always want to keep in mind: champagne is very carbonated. Take care when you are mixing the ingredients together. Also, champagne is a sparkling wine specific to the Champagne region of France. It belongs to the larger category of sparkling white wines where you will find cava (Spain), prosecco (Italy), and sekt (Germany). For the purposes of the recipes, I am going to use what the original source calls for. You can use other sparkling wines, but the taste will vary accordingly.

Champagne Cocktails 101

Here are a few cocktails you can make with champagne and common liquors, or other mixers you may have at your party.

Bellini

1.5 oz. peach schnapps
4-6 oz. prosecco

Pour the peach schnapps into a flute, and then add champagne. Stir gently, and garnish with a peach slice.

Before all of you bartenders and other cocktail experts leap upon me, a traditional bellini is made with white peach puree, not peach schnapps. If you can find the ripe peaches in the store, or premade peach puree, substitute that for the peach schnapps. I have even
seen this recipe called a Dirty Bellini.

Mimosa

2 oz. orange juice
.25 oz orange liqueur (triple sec, Grand Marnier, etc.)
4-6 oz. champagne

Pour the orange juice into the flute, and then add champagne. The orange liqueur is added last, as a float, and is optional if you do not have it available. It will also not be bad to have on New Year’s Day.

Black Velvet

Stout (Guinness is the traditional choice)
Champagne

Add equal parts stout and champagne into a pilsner glass. It is a bigger trick that you might think. I will usually put the champagne in first, and then add the stout VERY slowly, keeping a close eye on the bubbling of the champagne. When Prince Albert passed away, the whole country went into mourning with Queen Victoria. Even the champagne, with the help from Guinness, was black with sorrow.

Champagne Cocktails 201

Very popular, you may need to purchase a few specialty ingredients, or make a few extra preparations for these cocktails.

Kir Royale

.5 oz Crème de cassis
6 oz. champagne

Pour a standard pour of champagne in a flute and add the crème de cassis. Crème de cassis is a black currant flavored liqueur. A kir can also be made in a similar fashion, substituting a dry white wine for the champagne.

Champagne Cocktail

Sugar cube soaked in Angostura bitters (2 dashes of bitters should do)
6 oz. champagne
Splash of cognac (optional)

Place the sugar cube in the bottom of the flute. Pour the champagne over the cube, allowing the sugar and bitters to dissolve. The cognac float at the end is more popular in England than it is here. This is another notable vintage cocktail, something you will see mentioned in more than a few black and white movies. Talkies, as the kids call them.

Poinsettia

3 oz. cranberry juice
1 oz. orange liqueur
3 oz. champagne

Pour the cranberry juice and orange liqueur into a flute and stir together. Add the champagne and enjoy. It is seasonal, festive, and delicious.

Champagne Cocktails 301

These are going to take liqueurs that are a little more obscure or expensive, and much more preparation.
They may be a little less known generally, but have a place in cocktail history.

Death in the Afternoon

1 oz. absinthe or Pernod
5 oz. champagne

Pour the absinthe into a flute, and then add champagne. Absinthe balances out the sweet champagne with a hint of wormwood and licorice flavors. Ernest Hemmingway, who is credited with the creation of the drink, also suggests in the recipe to enjoy three to five in the afternoon. This probably explains quite a bit about his work.

French 75

1 oz. gin
.5 oz. lemon juice
1.5 tsp. simple syrup
4 oz. champagne

In a mixing glass, combine the gin, lemon juice, and simple syrup. Shake it, and strain the contents into a Collins glass over ice. Top it off with the champagne and gently stir it. Garnish with a cherry and an orange slice. If you are not a fan of gin, you can substitute it with cognac. This cocktail got its name because it was said it felt like you were hit with a French 75mm field gun, a staple of the French army during World War I and the first piece of modern artillery. Boom.

Seelbach Cocktail

1.5 oz. bourbon
.5 oz. orange liqueur
7 dashes Angostura bitters
7 dashes Peychaud bitters
4 oz. champagne

Mix the bourbon, bitters, and orange liqueur briefly over ice, and strain into a flute. Top off the mixture with champagne. It was created at the Seelbach Hotel in Louisville just before Prohibition hit, and the original recipe for this cocktail was lost. It was found recently and brought back to life, with a shocking amount of bitters that offer some balance to the sweetness of the champagne, bourbon, and orange.

You know champagne is going to be in the mix on December 31^st. With a little more planning and a few more purchases, you can have a wide range of cocktails available that can be made with that single ingredient. Of course, there is nothing wrong with just enjoying it as it comes out of the bottle. If you enjoy a little too much of it (since you will not be driving, right?), we have a few remedies for the hangover on January 1^st.

Have a wonderful and safe New Year’s Eve, and a prosperous 2013.

Cheers!

Cold Weather? Hot Coffee at Ghostlight !

December 27, 2012 By Dayton937 Leave a Comment

Fig Vanilla Black Pepper Latte

Where can you warm up with this cold weather? May we suggest a Latte with the ladies? How about a Mocha with the Mayor? Ghostlight Coffee on 1201 Wayne Ave is just the place for a Food Adventure that will heat up your winter months. Opened in 2011 by owner Shane Anderson, it is a “must drink” on our list of locally owned spots. This coffee house already has a cult following, and deservedly so. Great beverages are the cornerstone of Ghostlight Coffee. The storefront of glass windows in the dining room, overlooks a bustling Wayne Avenue. the walls are adorned with local art, and music usually fills the air. The place has a warmth to it, and we are not just talking about the coffee. The Big Ragu finds the inviting atmosphere very appealing. Another attraction is that the menu has a variety of choices to please almost anyone.

Ghostlight uses the “pour over” method to prepare many of their brews. It is a manual method of making coffee, and a secret to great taste. The hot water is poured just enough to wet all of the coffee grinds and seeps through a filter into a cup. The hot water is poured slowly, starting in the middle and moving toward the outside in circles. Free entertainment with each order! The “Baristas” (coffee making staff), know what they are doing and the benefit from their expertise is in each flavorful cup.

Being a coffee connoisseur and frequent customer at Ghostlight, Hungry Jax has a couple of recommendations to beat the cold. The Fig Vanilla Black Pepper Latte is her favorite. Black pepper in a latte? Trust us, it works. The fig and vanilla flavor makes it one of the better and more unusual lattes that we have tasted. Every sip is incredible, and at the end you taste the black pepper. It is one of those drinks that makes you wonder, in a good way. We also suggest the Balsalmic Walnut Latte. Again, with this coffee, Ghostlight creates yet another unique, creamy latte, with a nutty finish. The Big Ragu goes for simple pleasures at Ghostlight like the hot chocolate, or a cappuccino. The hot chocolate is creamy and rich, and the same goes for the cappuccino. Other menu offerings include Chai Teas, Espresso, French Press Coffees, and Rishi Organic Teas.

The menu also includes many locally made pastries. Depending on the week, the selection will vary with seasonal choices or standard favorites. One of our favorite snacks available are the packaged toffees from Sweet Nothings, a local Dayton confectioner. Their Sea Salt Toffees are so good and addicting that they should be illegal.

Sweet Nothings Sea Salt Toffee

Ghostlight is not only coffee and snack central. There are many other activities going on in this vivacious venue. Events include live music, poetry, story slams, and the venue is available for scheduling special private parties. Ghostlight Coffee is such an eclectic spot with a local flair. It is a great place to bring friends, or go solo. The friendly staff and patrons make it a joy to meet and see people from all walks of life, who are enjoying a good cup of coffee. If you love what life in Dayton has to offer, than Ghostlight Coffee is a wonderful place to “get your drink on.”

For more of FOOD ADVENTURES- “like” their Facebook Page HERE .

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Ghostlight Hours are 7am-7pm Monday thru Friday and 8:30a-7p Saturday & Sunday. Check the Ghostlight Facebook Page for “After Hour” Events.

A Tale of Two DiSalvo’s Part 2: DiSalvo’s Deli

December 20, 2012 By Dayton937 Leave a Comment

This is the final installment of a two part story on the DiSalvo Family businesses in Kettering. This Food Adventure leads us to Disalvo’s Deli on 1383 East Stroop Road. Since 1982, The Big Ragu has been frequenting this establishment because of the delicious, freshly prepared food. There is also a collection of Italian specialties that you wont find anywhere else in the Dayton area. The friendly staff are experts and have become our friends over the decades. Whether it is owners Ronnie and Mindy DiSalvo, or longtime employees Shelly and Jim, the service is exceptional.

Each day chef Ronnie prepares different “special entree items” from scratch. If you want a heads up on what the special of the day will be, sign up for email notification on the website disalvosdeli.com. We love the homemade soup of the day and specials like salmon and rigatoni in creamy tomato sauce when it is available. The Big Ragu’s favorites are the fresh mozarella panini with roasted red peppers or the fried eggplant on Fridays. We would also recommend a slice of the pizza of the day, made with fresh dough. There are so many Italian items in the deli case like chicken parmesan, artichoke salad, roasted red peppers in garlic and olive oil, mushroom salad, olives, stuffed baby peppers and more. This place is a great chance to explore your “inner foodie.” Want some freshly made pasta sauce? Pints and quarts of this amazing marinara are available in “to go” containers.

Sub Sandwich from Disalvo’s Deli

It seems however, that this deli has a cult following when it comes to their subs. We suggest you grab a sub menu on top of the display case, and look it over. The moment you peer through the dried imported pepperoni and loaves of bread to place your sub order, there is a realization that you are knee deep in a Food Adventure. The sub menu tells you to you choose 1 meat and 1 cheese from the list, then choose a type of fresh bakery bread. Extra freshly sliced meats and cheeses may be added to each sub for just 40 cents apiece. There are lots of toppings and condiments to choose from, like onions, lettuce, tomato, mustard, banana peppers, and hot peppers. Whatever toppings you choose, and this is important, make sure you tell them to add some Italian house dressing because it makes the sandwich. We wouldn’t steer you wrong on these killer subs ! The half subs are filling and a good deal at only 6 bucks.

In the mood for an Italian dessert? You can always find freshly filled cannoli (regular or chocolate dipped) and tiramisu. The deli also has various homemade specialty desserts like giant cakes, creme puffs, cookies and more based on what was prepared that day. Simply stated, they have some of the best desserts we have ever tasted. Also available on the menu are some vintage espressos and cappuccinos to complement any dessert.

Ronnie DiSalvo

DiSalvo’s Deli also has a nice Italian wine selection on the shelves next to jars of their signature salad dressing and jars of pasta sauce. There are fresh loaves of bread for sale, freshly made mozzarella cheese spheres, and grated parmesan cheese. It is fun to browse through the various pre-packaged pastas, jars of peppers, boxed Italian cookies and other Italian foodstuffs. In the display freezer there is frozen dough, freshly made frozen manicotti and ravoli that is ready for baking. Other favorite frozen pastas in this area include gnocchi and cavatelli. Here you will also find complete trays of frozen tiramisu for sale.

Other display cases feature Boars Head meats and cheeses, and some of Ronnie’s lasagna boxed lunches, salads and cooked pasta dishes ‘to go’. They have something for everyone here. Many local customers of Italian descent come to the deli to get hard to find items. The place is usually bustling and gets very busy during peak weekday lunch hours. If you have not visited this deli, you are missing another true jewel of the Gem City. This eatery is definitely one of our favorite spots to grab a bite. Whether it is a fresh dessert or a panini on a ciabatti roll, everyone can have a taste of Italy at DiSalvo’s Deli.

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Take some time to scroll through the album below to see the variety of choices at Disalvo’s Deli.

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Dayton

WINE

BEER

LIQUOR

ACADEMY AWARD NOMINATIONS STILL PLAYING AT RAVE DAYTON SOUTH

WATCH THE ACADEMY AWARDS LIVE ON THE BIG SCREEN! 02/24/13 @ 8pm

RAVE CINEMA CLASSICS – $3 plus FREE popcorn and drink!

Hot Toddy

Bloody Mary (Classic version)

Champagne Cocktails 101

Bellini

Mimosa

Black Velvet

Champagne Cocktails 201

Kir Royale

Champagne Cocktail

Poinsettia

Champagne Cocktails 301

Death in the Afternoon

French 75

Seelbach Cocktail

Mon 19

Tue 20

Wed 21

Thu 22

Fri 23

Sat 24

Sun 25

Western Ohio Watercolor Society’s Spring Fine Art Show”

Western Ohio Watercolor Society’s Spring Fine Art Show”

Western Ohio Watercolor Society’s Spring Fine Art Show”