DaytonDining

Welcome to Dayton Beer Week 2013!

August 15, 2013 By Brian Petro Leave a Comment

It is here! Who says there is nothing to celebrate in August?

Beer has flooded the country. In 2010, there were fewer than 1,800 breweries in the United States. And there were zero in Dayton. Fast forward to 2013, where there are over 2,500 breweries in the United States. Dayton is seeing its own brewing growth spurt, with the Dayton Beer Company, Fifth Street Brewpub, Toxic Brewing Company, Lock 27 Brewing, Yellow Springs Brewing, Eudora, Star City Brewing, and many others that I am sure are in the works. Beer tastings have also expanded all over the city. Brewtensils has been offering not only supplies, but classes in brewing everything from a traditional lager or pilsner to experiments on the far ranges of the flavor scale. This is the environment the 4^th Annual Dayton Beer Week will be awakening to this weekend, inviting all of Dayton to step out and discover some of the beery goodness themselves.

There are going to be some big events celebrating beer this weekend as the party kicks off at Kitty Hawk Golf Course with the 3^rd Annual Pints, Putters, & Pink Balls-2 Club Golf Scramble benefiting the Breast Cancer Foundation. Registration starts at 12:30 PM for a 1 PM start. Get out your beer gear on Sunday and join all the floats and fun for the 4^th Annual Beer Pride Parade in the Oregon district, starting at 4:30 PM at Dublin Pub (of course). The good folks at 5^th Street Wine and Deli will be having a pre-parade tasting starting at 1 PM, so you can get an incredible seat for the festivities. For those of you who are a little more health conscious, Widmer Brothers is sponsoring Biking for the Beer of It Tuesday night. It begins in West Carrollton and ends after a 10 mile ride at A Taste of Wine in Miamisburg. They are very considerate, making sure you are well hydrated with a selection of beers at the midway point. The last major event of the week will be AleFest at Carillon Park (who is also setting up a historic brewery). You can try out all of the Dayton breweries, explore the growing gluten-free beer offerings, and just generally enjoy over 375 beers from over 150 breweries. That is, of course, if you are not beered out by that point.

Beer weeks ends with a bang, celebrating over 350 craft beers!

It is not just the big events that make this week special. Restaurants all over the Miami Valley are going to be celebrating in some form or another.

Monday:

Rouge will take over the draughts beginning at 5 PM at Jimmy’s Ladder 11. They will be featuring the Double Chocolate Stout, Hazelnut Brown, and Imperial IPA. After you’ve had your beer, you can keep the glass!
From 6 to 9 PM, you can help South Park Tavern fight off the Dogfish Head invasion they are anticipating. Grab a pint and pitch in!

Tuesday:

Cincinnati favorite Mt. Carmel Brewing Company will be taking over some taps at Blind Bob’s with their Summer Wheat, Harvest Dry Hopped ESB, and others. The festivities there start at 4 PM, and you get a souvenir glass to take home with you!
What goes better with beer than pizza? Spinoza’s will be having a Full Pint Brewing Company beer dinner from 7 to 9 PM.

Wednesday:

Ohio beers are going to be taking over two bars at the midway point! Chappy’s Tap Room and Grille will be featuring a Great Lakes Brewing Company infused firkin from 5 to 7:30 PM. Blind Bob’s will be the downtown center of the Ohio beer takeover, featuring native beers from 5 to 9 PM.
An incredible beer dinner will be going on at Twisted Root, featuring Merchant du Vin beers like Samuel Smith and Orval Trappist Ale. Five beers and five courses for $50, all of it starting at 7 PM.
If you are continuing your pint glass collection, Southern Tier Brewing will take over the taps at Taggart’s Pub. They will be featuring their 2XIPA and Choklat beers.

Thursday:

Start your palates! Lucky’s Tap Room will be having a Firkin Drag Race to the Finish! The casks will be tapped at 6 PM, and go until they are empty.
Enjoy some Ballast Point beer at the Milano’s Atlantic City Subs in Beavercreek, and take home another pint glass! The festivities will go from 6 to 8 PM.
Columbus favorite Elevator Brewing will have the run of taps at Archer’s Tavern beginning at 5:30 PM.
C’est Tout Bistro is planning a beer dinner featuring Unibroue beers from Canada.

Friday:

The Trolley Stop will be rolling out the red carpet on the second last night of Dayton Beer Week. They will be featuring rare beers like Bell’s Black Note, and good music that night from 7 PM to midnight.
Raise your glasses! From 6 to 7 PM, King’s Table will be featuring a stein hoisting competition featuring Sam Adam’s beers.
Are you still shy about craft beer? The Arrow Wine on Lyons Road will be having an Oskar Blues beer tasting from 5 to 7 PM. If you purchase a four or six pack of these very good brews, you will also walk out with a special gift.

This is not even remotely close to the full list of events for the week. Many restaurants and bars will be having specials on a wide range of beers. Look over the full menu of events and plan your week accordingly.

This is a nice start to the week…

While you are out exploring Dayton, there are a few things you should remember while doing your tastings:

When you taste, it is very similar to tasting wine. You want a little foam on the top. You also want to look at and sniff the beer before you taste it, to see what aromas are coming off of it.
Do not hold the beer in direct light when you look at it. You get the best idea of color when you look at it in indirect light.
Give it a little bit of a swirl in your glass. This stirs up the carbonation a little, allowing more of the aromas to be released. Don’t underestimate the importance of scent when tasting your beer!
Hold the beer in your mouth a little bit, allowing it to roam all over your tongue. Enjoy the flavors that come out as it is in your mouth. Take a mental note on how thick the beer is. This is known as mouthfeel.
Allow the beer to warm up SLIGHTLY before you drink it. As with wine, a little bit of extra warmth unveils deeper flavors that may not be otherwise obvious.

And while you are going to Beer Week events:

Car pool. Parking is going to be very limited for some of these events, and the citizens are going to be out in force. Getting more people in one car is going to be helpful for everyone.
Get there early. You want to make sure you get there in enough time to get seats! Make sure you call the venue and check out the details.
Drink plenty of water. This is going to serve a twofold purpose. First, water will help cleanse the palate between each beer, giving you a better idea of how each beer tastes. Secondly, it will help you avoid a worse hangover than you might normally have.
Do not eat spicy foods before you go to an event. You do not want your taste buds to be still burning from the Nuclear Hot wings you just ate. Eat a little something; just tone it down.
Go to the dark side. If you are not at a pre-set beer tasting, start off with some of the lighter beers, and go to the darker ones. The darker beers tend to have heavier flavors and be thicker, which can linger a little longer.
Designate a driver. No explanation needed.

It has been a busy few years for the craft beer scene, and this is the year it looks like it is going to explode in Dayton. This is the time to go out and taste new beers, find new favorites, and meet new friends. There are so many events going on during the week we would love to know which ones you are most looking forward to. Leave a note in the comments, and we will see you around town. Cheers!

Tank’s Bar & Grill: An Original Dayton Food Adventure

August 8, 2013 By Dayton937 7 Comments

Wednesday’s Special: Roast Beef Hot Shot a “Must Eat”

Some things are just Dayton born and Dayton bred. Tanks Bar & Grill on 2033 Wayne Avenue is a Dayton icon, much like The Wright Brothers, U.D. Arena and Dr. Creep. Opened in 1987 by Dan “Tank” Tankersley, the restaurant has become legendary in a short time. Although named for the owner, Tank’s name fits well because they bring out the heavy artillery in their food offerings. With a kitchen that opens very early and closes very late everyday, this is our kind of place. A place for foodies, heck it is more than that, it is a place for serious eaters. Loyalists have given Tanks a cult following, yet many suburbanites are unfamiliar with the spot & want to know, “Why all the love?” The answer is big portions of tasty food in a no frills atmosphere. This is an not a wuss place, the old house has character and if these walls could talk, there would be some good stories. You gotta love a place with 2 menus at all times.

Get your eat on, you are in the right spot.

HERE’S THE SKINNY:

— Open 7am – 2am everyday, plenty of time for a Food Adventure

— They serve breakfast all day. Brings a tear to our eye.

— Old School Joint where you wont leave hungry. The plates are big, but the prices are decent.

If you eat one thing at Tank’s, make it a Burger !

— The Beer Selection is immense. Lots of weird beers and unfamiliar bottle labels to experiment with and a few seasonal beers on tap too.

MUST EATS:

— TANK’S BURGERS: Are you kidding? If you go to Tank’s and eat one thing, make it a burger. People drive-in from all over the place for this stuff. This is one of the finest burgers in Dayton. You gotta’ try one.

— OMELET TANK’S WAY: This is a 10 egg omelet with over a dozen choices for ingredients. A massive, tasty creation with a cheap price. Chef House goes for the 6 egg omelet called the “girly.”

— ROAD KILL CHILI: As the menu says, this isn’t normal possum, it is the Oakwood kind. All kidding aside, this hearty chili is a warm splash of happiness. Doctor it up with some hot sauce and you have yourself one of the best chili’s in the area.

— HOMEMADE CHIP DIP: This isn’t store bought dip, it is made on site. When you are sluggin’ down a lot of beer, this creamy item is a pretty good accompaniment.

Order off the menu: Get a Turkey Reuben with Slaw instead of Kraut

— WEDNESDAY SPECIAL ROAST BEEF HOT SHOT: An open face sandwich with roast beef, mashed potatoes and gravy. Comfort food at it’s best. It is a big portion, and again the price is right. You might want to take a nap an hour after eating this beast.

— HUSHPUPPIES: These homemade balls of deep fried love are almost as big as baseballs. Throw a few down your gullet or at your friends. They have a savory flavor with an addicting taste of sweetness.

— REUBEN: An amazing Reuben sandwich. Great bread, makes this sandwich in our humble opinion. No explanation or elegant description needed. Just eat it.

Breakfast All Day, Everyday

Here is a Food Adventure exclusive **SECRET**: This is NOT on the menu so you will have to ask for it. Try the Turkey Reuben and ask them to put cole slaw on it instead of sauerkraut. It is an incredible sandwich that you have to request. After you are addicted, you can thank us later. We are serious eaters, we know this shizzle. We don’t read the menu to tell you about things. We actually eat the food, all of it! Ask Dayton Mayor Gary Letizell who joined us for one of our Tank’s trips with his assistant Shelly. They realized this was a Food Adventure almost immediately.

Honorable Mention menu items are the fluffy Waffles, Grilled Cheese Tank’s Way, and the specialty hash browns served in heaping mounds. And all you fellow foodies, make sure you get the fresh cut fries as a side instead of chips, or we will run you over in a Sherman tank.

Tank’s Bar & Grill has earned its stellar reputation. It’s not trendy, it isn’t the flavor of the month, nor is it a swanky place where the pretty people eat. What you see is what you get, and the patrons keep coming back. If you have not visited this place, make sure you put it on your Food Adventure Hit List. Daytonians love Tank’s, and so do your humble Food Adventurers.

Like Food Adventures on Facebook HERE ! We are not food critics, we are just two guys that love to eat.

Check out more than 40 food porn pictures of various Tank’s Bar & Grill favorites in our Food Adventures Photo Album, below.

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Food Adventures Takes Aim at Archer’s + $20 Gift Certificate !!

August 1, 2013 By Dayton937 25 Comments

You have driven by and seen the packed parking lot, so you know something is up. Archer’s Tavern has just surpassed its 3rd year in business and is still cookin’ right along in more ways than one. Owner’s Dan Apolito, Scott Dorsten and Mike Fullenkamp have a great formula for success. Good food, good drink, and affordable prices. The owners also immerse themselves in the community, donating to various churches, charities and youth organizations. The belief is “If you do good things for people, it will come back to you.” The menu, which is printed on newspaper, keeps customers coming back for sure.

Archer’sm, located at 9496 Dayton Lebanon Pike, is a family pub-style restaurant named after John Archer Jr. who owned Centerville’s first tavern. This nod to history is true to form with ownership’s belief in local involvement.

From Burgers and Pizzas, to Salads and Craft Beers, there is something for everyone at Archer’s Tavern. Don’t forget the special events they showcase from time to time.

HERE’S THE SKINNY:

— Family Friendly Atmosphere with a pub feel. You could bring the kids here after a soccer game, or sit at the bar with some friends.

— Great Craft Beer selection on tap and in bottles. Archer’s partners with regional breweries for some rare, delicious selections. Their rotating selection is sure to please thirsty patrons.

The Brandon Burger features Zink’s Local Beef , a fried egg, and bacon on top.

— Affordable meals with most selections in the $7-$10 range. They even have a burger for under $4.

— Don’t miss their special events throughout the year. Whether it is a crawfish boil to celebrate their anniversary or a beer/menu tasting featuring Goose Island beers, these events are worth checking out. Stay tuned to their website and Facebook Page to keep up with the latest happenings. Here is EXCLUSIVE SCOOP on the next upcoming event !

****EXCLUSIVE SCOOP ! YOU HEARD IT HERE FIRST ! ***

Archer’s will feature a CHILI COOKOFF on Saturday, September 14th from 2pm-4pm. Do you have a winning recipe? Limited to 20 entrants, the winning person’s chili will be featured on the Archer’s menu for an entire year. There is also a cash prize of $200. To enter the contest, stop into Archers Tavern, but do it quickly as space is limited to the first 20 entrants. Food Adventures will be celebrity judges and you can be a judge too! Just show up the day of the event and pay $10 to sample the 20 chili entries and cast your vote. Join us for this FOOD ADVENTURE ! The money collected will go to the Centerville High School Culinary Student fund or the Archer’s Scholarship Fund. Again, Archer’s is giving back to the community. We love and respect that.

Archer’s Ale – a damn good craft beer

With so much going on in this place, we offer up our suggestions on some of the best. As with all of our Food Adventures, we have been here numerous times and tried almost everything on the menu.

If you have not yet been to Archer’s, let Big Ragu, Chef House and Hungry Jax point you in the right direction.

MUST EATS:

— THE BRANDON BURGER: This burger is a favorite. It features a fried egg and bacon all on top of a fresh Zink’s Meat Market Burger. It is quite simply one of the best burgers in town.

— ARCHER’S ALE: An ESB (Extra Special Bitter), that is an original craft beer. A quality brew to be appreciated by the beer connoisseur in you. Smooth and easy, this is an enjoyable drink for those ESB lovers.

— CITRUS CHICKEN SALAD – Grilled chicken on a bed of fresh greens, mixed with a balsamic dressing. Other toppings include mandarin oranges, cranberries, bleu cheese crumbles and almonds. A healthy and tasty alternative!

— THE MARGHERITA PIZZA: Fresh Mozzarella and a smooth tomato sauce is the key to this pizza. Fresh basil leaves and Roma tomatoes top off this vegetarian pie nicely.

— THE PHILLY CHEESESTEAK: A heaping sandwich filled with meat, peppers and melted provolone cheese. You can also request cheese whiz on this monster. We say, go for it. This is how they do it in Philadelphia. Your choice of ribeye steak or chicken for the meat.

— THE STICKY BURGER: A burger with peanut butter on it? YES! The result is a unique taste, reminiscent of a Thai Peanut Sauce. This burger is the Big Ragu’s Favorite. It also comes with bacon and smoked pepper jack cheese. This is a curiously good burger that you won’t soon forget.

— CRAZY UNCLE JESTER’S HOT SAUCE: Archer’s is partnered with a local hot sauce maker that really lights things up. Make sure and ask your waitress to bring out some different flavored bottles of Crazy Uncle Jester’s Hot Sauce. Add it to some wings, chili or whatever you want to pack a wallop of flavor. Good stuff here, some of it isn’t for the squeamish.

Margherita Pizza – Savor that Fresh Mozzarella

Finally, this article would be incomplete if we didn’t talk about the servers. Our many experiences have shown us that this friendly staff cares about the customers and shows commitment in offering good service. The management instills this belief from the top down. If you love decent prices for good food, then give Archer’s Tavern a shot. This place is about relaxing in a fun eatery. Our advice is, scan the beer selection, order a burger or one of our ‘must eats’ and then… enjoy. In this Food Adventure, you can be sure that Archer’s will hit the bullseye !

Browse through our photo album of literally dozens of menu items and features from past special events. Are you a Foodie? Then “like” Food Adventures on Facebook HERE !

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$20 GIFT CERTIFICATE CONTEST !!

Please register below and tell us below in the comments why you should win a $20 Gift Certificate to ARCHER’S TAVERN, and a winner will be chosen on MONDAY ![form 55 “DMM Contest Entry – Generic”]

Keep the Rum Coming

July 19, 2013 By Brian Petro Leave a Comment

Yes, I would love to have a glass of rum. Thank you for asking!

George Washington is remembered as being one of the most respected individuals in American history. He was the General of the Army that defeated the British, he was the first President, and he was one of the great provocateurs before the American Revolution. He was a distiller, making his own beer and whiskey. He also knew quite well what spirits the people of colonial America liked to drink. He ordered 28 gallons of a particular spirit to distribute while he was running for the House of Burgess in Virginia. He also demanded it as a ration for his troops during the brutal winter they spent at Valley Forge and made sure that the fighting men got it before the officers did. When the war was over and Washington attended his inauguration, he (illegally) had a barrel of the finest imported. Whiskey was not a major American drink until after the war. The spirit that Washington, and all colonists were so fond of, was rum.

Rum was rough when it was first made. It was called kill-devil by most, but also referred to by several British slang words like rumbustion or rumbullion, both of which were terms referring to an upheaval. As it started to rise through the gentry, it became more refined with very basic distilling technology. It also became more popular as a drink to take on long voyages. Most ships of the era were outfitted with large supplies of beer and water. Rum did not go bad like the beer eventually did, nor did it suffer the same contamination that water was suspect to. Moreover, it was discovered that the long trips to Britain and America in oak barrels mellowed the rum and made it a much better quality liquor. It became a staple not only in the British navy, but on the pirate ships that were attracted to the Caribbean area for its developing wealth. The British were not prepared for the strength of the new spirit over beer. Rum started to be mixed with water, brown sugar, and lime. This had two effects: it stopped the sailors from being dead drunk and it gave them enough vitamin C to prevent scurvy. This gave the British a distinct advantage in sea combat. It remained a staple until 1970, when having buzzed sailors and modern weapons seemed to be a bad idea.

Barrels of rum aging.

America loved it as well. Rhode Island created rum that was as good, if not better, than rums coming from the tropics. The colonies were awash with it. Rum was in punches and any other drink you could ask for while traveling. It was also part of the slave trade, with people selling molasses to the colonies to get money to buy slaves. On average, colonists were drinking about four gallons per person per year. England took note of that, and imposed the Molasses Act in 1733 and Sugar Act in 1764, taxing the ingredients that helped to make rum. In 1775, the American Revolution began, and the rum started to flow out of America. Molasses became harder to come by. Not long after the revolution, as Americans moved west, whiskey started to be made in larger quantities in Ohio and Kentucky. Rum fell out of favor for a very long time, making a brief reappearance during Prohibition, then again after World War Two during the Tiki drink craze that swept the fifties and sixties.

Rum is distilled from one of two sources, either of which must come from sugar: molasses or sugar cane juice. Sugar cane juice is a little rarer (and known as rhum), so the bulk of the rum we all drink is made from molasses. It makes sense; the original rums were distilled from molasses, which was no more than a sticky, hard to dispose of byproduct when people were making sugar. There was just enough sugar left in it, with the help of some yeast, to turn it into something that was drinkable. Since rum was originally distilled among the many islands of the Caribbean, there is no one way for any particular rum to be created. Different yeast strains, stills, and methods are all employed by the various companies, making no two rums alike. It is hard to categorize all of the rum that is available in the market, but these are some common distinctions:

Light (silver) rum – They are milder and sweeter in general than most rums. The bulk of silver rum comes from Puerto Rico or Brazil (called cachaca). These are the ones you will find in most cocktails.
Gold rum – They usually have been aged in charred oak barrels, which gives them a little more color than the younger silvers. These barrels usually come from bourbon, which adds richness to the flavor.
Dark rum – Deep brown or red in color, these are more often used in cooking. They are aged longer, adding richer molasses and caramel tones to them. Dark rums usually come from Jamaica, Haiti, or Martinique.
Overproof rum – Gold colored rum with a very high ABV (Alcohol by Volume), usually around 151 proof.
Spiced rum – Spices are added, usually to gold rums, to enhance the natural flavor of the rum. They can also be darkened with caramel color.
Flavored rum – Usually silver in color and lower in ABV, they make up for it with added flavors. The flavors selected, usually tropical in nature, blend well with the natural sweetness of the rum. They are usually added to a mixer as an enhancement.

Fish House Punch, a staple of the Founding Fathers. This may explain some of the government.

Some places still offer gunpowder rum (exactly as it sound: run mixed with gunpowder), and there are many fine sipping rums as well that are made in pot stills and very small batches.

Rum is starting to make a comeback from a very long hiatus. The craft cocktail movement, with its love of the classics, has brought this spirit back. The first cocktails were made of rum, littering the early years of America with recipes. Fish House Punch, flips, shrubs, and daiquiris (who have their own day on July 19^th) all are cocktails that have a strong rum base. Mojitos are a wonderful summer cocktail, and the mai tai is considered a classic of the tiki era. Everything about rum invites fresh and tropical, perfect summer sipping. The complexity of rum offers an excellent base for cocktails.

From pirates to presidents, rum has been a spirit that has stayed close to the hands of people who enjoy a cocktail or two. Bourbon is considered the “spirit of America”, but the people who built America were fonder of their rum than whiskey of any sort. In recognition of the spirit and the day, find a restaurant with a patio that will make you a classic daiquiri. Summer is only going to last for so long, so enjoy!

Harvest Mobile Cuisine: Fresh, Local, & Affordable

July 11, 2013 By Dayton937 Leave a Comment

Harvest Mobile Food Truck

The Big Ragu, Chef House and Hungry Jax are no different than other Daytonians. We have full time careers, love our family, and we chase Food Trucks around town. As you know, mobile food cuisine is currently ‘all the rage’ in the Miami Valley.

One of our favorites, Harvest Mobile Cuisine is a Dayton food truck owned by Patrick Sartin, a graduate of the Culinary Institute of America. After working in various kitchens across the country, Patrick bought a food truck with the goal to offer comfort foods that use local produce at an affordable price.

Harvest Mobile Cuisine is one of the most popular food trucks in Dayton and has a legion of loyal customers. Follow them on Facebook and check out their website harvestmobilecuisine.com to find out where they are gonna be rolling off to next. Its a local Food Adventure on the “go” ..

Must Eats:

Nothing better than a Local Wrap in one of the best dining rooms in Dayton… Five Rivers Metro Park

Harvest Fries– These are not your average fries! They are a mixture of white potatoes & sweet potatoes, seasoned with fresh herbs and served with Sriracha ketchup.

Humble Farmer– A salad made with Patchwork Greens, a variety of seasonal vegetables, creamy goat cheese and tossed in Harvest Vinaigrette. One of the reasons we love this salad, is that it’s constantly changing! Order it one time and your salad might be made with fresh picked strawberries and asparagus…..the next time it might contain sugar snap peas. You can count on the fact that it will always be fresh!

Local Wrap– Our favorite rendition of this wrap so far consisted of Hill Family Farms Chicken, Jackson’s local Strawberries, Asparagus, & Goat Cheese on a Whole Wheat Tortilla Wrap. This tasty offering is also served with your choice of fruit or Patchwork Greens. We highly suggest the Patchwork Greens!

Harvest Burger– We love Harvest Mobile’s take on America’s favorite sandwich! It consists of a Turkey Burger, Roasted Garlic aioli, White Cheddar and Patchwork Greens on a warm bun.

Please browse through our photo album below for some killer pics. Harvest Mobile Cuisine, one of the best Food Adventures on four wheels !

Want daily food fun? “Like” Food Adventures on Facebook by clicking HERE,

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Jimmie’s Ladder 11 Beer & Menu Pairings for July 13th Food Adventure Event! Limited Tickets Available

July 2, 2013 By Dayton937 Leave a Comment

Jimmie’s Ladder 11 is hosting an Exclusive Food Adventure Event July 13

If you are a Dayton foodie, then listen up…

The Big Ragu & Crew would like to share this EXCLUSIVE Food Adventure news with you.

The Jimmies Ladder 11 Staff has finalized the menu for the one-time-0nly event, slated for SATURDAY, JULY 13th at 7PM in the Ladder 11 Private Party Loft!

5 COURSES, 5 BEER PAIRINGS, 1 HOT TIME ! The fiery event will be called “JIMMIE’s in JULY,”

Abita Beers will be paired with the food courses

ABITA Brewing Company will be partnering with Dayton Most Metro and Jimmie’s Ladder 11 for this one of a kind night featuring live music from the Stillwater River Band.
There will be door prizes and gift certificate giveaways.

WARNING: Seating is limited, so get your tickets, HERE before they sell out !

Tickets are Pre-Pay only, no refunds.

$30 per ticket INCLUDES THE TIP ! What a deal !

Here is what to expect from the menu tasting :

The event promises to TURN UP THE HEAT by featuring some hot tastes. Then, we will hose you down with the cool Abita Beer Pairings!

COURSE 1: New Orleans Style Gumbo paired with Abita Amber Beer

COURSE 2: Cornerstone Salad paired with Abita Strawberry Harvest Beer

COURSE 3: Paisano Pasta Chips with an Abita Seasonal Beer called Satsuma

COURSE 4: Vodka Chicken Riggies (Pasta dish) paired with Abita Turbo Dog Beer

COURSE 5: INTRODUCING THE NEW HOUSE CHEESECAKE ! Paired with Abita Purple Haze Beer

There is even a rumor that The Big Ragu will be passing out sample bites of Jimmie’s Creole Cheesecake which is and incredible, quiche-like, no wait souffle pie with shrimp, andouille sausage, smoked gouda cheese.. heck, it cant be described, it just has to be tasted. Don’t Miss this this Food Adventure.

It is going to be a hot time in the old firehouse on July 13th !!

TICKETS AVAILABLE ONLINE BY CLICKING HERE ! Get them now, so you don’t get burned when they sell out!

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To Your Health, Happiness, and Prosperity – National Anisette Day

July 2, 2013 By Brian Petro 1 Comment

Such a lovely bunch of flowers…

Anise has a long and flavorful history. It is mentioned in the Bible as a lesson not to be stingy to the Lord. It marched with Caesar as a treat for his troops, possibly one of the first candies developed. The Greeks, Romans, and Egyptians all used it to help digestive ailments, from upset stomachs to bad breath to indigestion. The Romans went so far as to bake it into mustaceum cake, where it was used with other herbs to aid in digestion. It was used for medicinal purposes as well as in cooking to add stronger flavors, or balance out sweetness. As time continued, more and more uses were found for this aromatic and powerfully flavored herb, from cosmetics to liquor. On July 2, we look to its use in liquors as we celebrate National Anisette Day.

Anisette is a generic name used for a liqueur that is primarily flavored with the herb anise, giving the drink a black licorice flavor. Sugary syrup is added to tone down the flavor ever so slightly. Anise grows mainly in the Middle East, Turkey, and Greece, but has spread through the world. Many of those countries also have created their own distinct anisette variations: in Greece it is known as ouzo, in Turkey it is called raki, in Syria, Egypt, and Israel it is known as arak. It is believed that Marie Brizzard, the popular French liqueur company, started to make anisette in 1755 with their other flavored options, helping to spread the popularity of the flavor through Europe. The Spanish fell in love with what they call Anis del Mono (“the monkey’s anisette”), the French created pastis and another infamous liqueur, absinthe. The Italians developed both white and black sambuca. All of them have their own variations of sweetness from the sugar added to the base spirit.

You can find this example of louched anisette at Pasha Grill in The Greene.

The flavor of licorice is a strong one, and anisette is rarely found without something mixed in it. The popular mix of choice for anisette in its many forms is water, whether you are looking at an elegant absinthe fountain or just pouring equal amounts of water and reki in a glass to create Lion’s Milk. One reason is the water dilutes the flavor, making it less intense and easier to drink. The other is to create and effect call louching, where the latent oils that are in the anise refuse to bond with the water mixture, giving the beverage a cloudy look. This is rarely done with sambuca (thought it would work), but the Italians came up with a unique solution to help cut the flavor of the anisette. They serve it with three coffee beans floating on top of it, calling it sambuca con la mosca, sambuca with a fly. The three beans represent health, happiness, and prosperity. You can do it with more or less, but it is considered bad luck to do it with an even number. After you drink the sambuca, you can chew on the beans to enhance the rich anise flavor.

Looking for it in this area can be difficult. Some of the more craft cocktail oriented places like Salar and Rue Dumaine may have absinthe or sambuca as aperitifs or digestifs to have during your meal, or for use in cocktails like a sazerac, Café de Paris, or typhoon. If you are looking to try an excellent louched drink, look to Pasha Grill for Yeni Raki, one of my favorites. Absinthe, sambuca, and ouzo are also common to find in liquor stores like Arrow Wine if you are feeling adventurous and want to bring some home for your own personal trials in cocktails.

From candy to medicine to cocktails, anise has proven to be a versatile and coveted plant. Its flavor profile, similar to a sweeter black licorice, is something people either love or hate. It blends well with other flavors in cooking as well as in adult beverages, helping to tone down bitter flavors and enhance sweeter ones. Over the Fourth of July weekend, with all of the family and friends you are going to be seeing, you have an opportunity to gather around a glass of something unique after a good meal and toast to each other’s heath, happiness, and prosperity.

Summer Sipping

June 21, 2013 By Brian Petro Leave a Comment

Summer is here…and look what it brought with it!

The unofficial beginning of summer has become Memorial Day weekend. It is a long weekend, the weather has turned warm for the season, and pool and festival season kicks off during the extended break from work. The official first day of the season is June 21, during the summer solstice and the longest day of the year. When summer hits, everything changes. Fresh fruit is much more available, and you can get VERY fresh fruit at local farmers markets and Second Street Market downtown. This is also a perfect excuse to change up what you are drinking.

The craft beer distilleries have been summer beers for a month or two now, adding berries, peaches, melons, and citrusy flavors to provide some light flavors more in tune with the season. People are turning to lighter cocktails, looking to all flavors of mojitos, margaritas, or any other light drink. And of course, you need to hit the patio wherever you are at. The season to relax on a patio with friends does not last forever, so get while the getting is good. But what to drink while you are out there? That is the real question. Here are some answers.

BEER

Shandies

Beer of your choice, typically a lager
Lemonade or lemon lime soda

Fill half a pint or other tall glass half way with your beer of choice. Fill the rest of it with the lemonade or lemon lime soda. Enjoy!

Shandies have been around for about a century, starting in Europe and spreading across the pond. Different places around the world use different regional mixers, but the general idea is the same. It is a drink with a little bit of an alcoholic punch, but mild enough to sip it all day long. Any beer can be used, but a good witbier can make a really tasty pairing.

COCKTAILS

Lynchburg Lemonade

1.5 oz. Jack Daniels (it can be any whiskey, but seriously…)
.5 oz. peach liqueur
1 oz. lemon juice (about lemon)
.5 oz. simple syrup
Club Soda

Pour the whiskey, peach liqueur, lemon juice, and simple syrup into a cocktail shaker. Shake well (10-15 shakes), and pour into a glass filled with ice. Top off with about an ounce of club soda.

The Lynchburg Lemonade has fallen on hard times. It has a bad reputation of being overly sweet, fizzy, and generally frowned on in this world of craft cocktails and more available ingredients. Jeff Lucas, a contributor to Serious Eats, worked out this upgraded version. It allows the whiskey to come forward, with the rest of the flavors there for support. This is one you can make in the comfort of your own house.

Paloma

1.5 oz. tequila (I have been enjoying Avion lately)
4.5 oz. grapefruit soda
A splash of lime juice

Fill a tall glass with ice. Pour the tequila in first, then the grapefruit soda and lime juice. Stir and enjoy!

While we like to drink margaritas to celebrate Mexican culture, Mexicans like to drink this very refreshing tequila cocktail. It is simple to make and perfect for a hot day out with friends.

Floridita (Or Hemingway Daiquiri)

2 oz. rum
.5 oz. lime juice
.25 oz. simple syrup
.25 oz. maraschino liqueur
.5 oz. grapefruit juice

Pour all of the ingredients into a cocktail shaker filled with ice. Shake until cold, and pour into a cocktail glass. Enjoy!

Hemingway needed to take a bathroom break. A charming little bar in Havana, the El Floridita, was on his way, so he pulled in there to use their facilities. He saw the bartender mixing up a batch of daiquiris. The bartender noticed the famous writer and offered him a glass. Hemingway liked it, but he wanted his a little stronger, and without the sugar. A little maraschino liqueur and a lot of rum later, this delicious summer cocktail was born.

Strawberry Sorbet

.75 oz. vodka
.75 oz. strawberry schnapps
4 oz. milk

Pour the ingredients into a cocktail shaker filled with ice. Shake until cold, and pour in a tall glass filled with ice.

What is summer fun without a little ice cream? This is a richer drink you may want to consider as a dessert or a sweet treat. You can switch out any flavored schnapps you would like to make the ice cream your preferred flavor. You can even reduce the amount of milk to 2 oz., add 4 oz. of ice cream, and turn it into an actual shake. Add two or three fresh strawberries while you are at it!

WINE

White Wine Berry Sangria

1 750 ml bottle of white wine that matches your taste
.75 cup white rum
.5 cup sugar, less if you choose
.5 cup blueberries
.5 cup blackberries
.5 cup raspberries
.5 liter of ginger ale

Pour the wine, rum, sugar, and all of the fruit into a large pitcher and mix well. Put into the refrigerator for two hours, or until you are ready to serve. Just before you serve it, add the ginger ale to the mix.

Summer is a great time for berries. It is also a great time for white wine. It seems only natural to mix the two together for a light wine cocktail. You can up the tartness of the sangria by getting rid of the rum and switching it to .5 cup of limoncello (Italian lemon liqueur).

This is the season where families spend more time together and people go out and relax more. It is time to add some fresh flavors to the typical drinks you are enjoying. Where is your favorite patio to hang out on in Dayton during the summer? We would love to hear about it in the comments! There is a little extra daylight to burn today. Get out there and start enjoying it.

China Cottage: A Food Adventure Favorite + GIFT CERTIFICATE CONTEST

June 6, 2013 By Dayton937 28 Comments

Chef Tiger Wang, Owner of China Cottage

This week, The Big Ragu & Crew grab a Tiger by the tail. Your humble Food Adventurers have been dining at China Cottage restaurant since it opened in 1987. Hairstyles and music have changed since then, but China Cottage’s menu has stood the test of time and remained one of our favorites. Locally owned by Chef Tiger Wang, this popular eatery has four locations including Wilmington Pike in Kettering, State Route 48 in Centerville, Springboro Pike and Trotwood.

How did this Dayton original get its start? In the mid-eighties, while working as a cook at Keeng Wha restaurant in Kettering, Tiger realized he wanted to start his own eatery. A couple of years later, he opened China Cottage, with the help of his brother. Tiger’s style of cooking is from Southern China and he was the first to feature General Tao’s chicken on a Dayton menu. Three restaurant expansions later, China Cottage is still one of the most popular destinations in Dayton, to get your Chinese fix.

Medallion Scallops: only at China Cottage

So after a quarter of a century, what are some of the little known secrets of China Cottage? The answer is in the Chef’s Specials section of the menu. These are original dishes created by chef Tiger Wang, that you will not find anywhere else.

HERE’s THE SKINNY:

— Elegant dining atmosphere and gourmet dishes with a Southern China influence.

— Like most Chinese places, the best prices here are at lunch time, where you also get a soup choice

— Locally owned for 26 years and still operated by the same chef.

— The Chef’s Specials are the highlight of the menu, with original meals found only at China Cottage.

— Chinese New Year dinners are hosted annually and include some incredible culinary creations within this 10 course meal. Stay tuned to http://www.chinacottagerestaurant.com for information.

With so many great options, our list of favorites are as long as the Great Wall of China, but here are some highlights….

Fire Cracker Shrimp – an original China Cottage appetizer

MUST EATS:

— Fire Cracker Shrimp – Jumbo shrimp sauteed in a spicy sauce that features cilantro, lime juice, scallions, red pepper flakes and herbs. It is served with 3 toasts for dipping. Are you kidding? Order this and thank us online later. There is no appetizer like this in Dayton.

— Pot Stickers – Giant, deliciously meaty and perfectly seared. That is pretty much all you need to know about these magnificent creations and the best pot stickers in the area.

— Hot and Sour Soup – The best in Dayton, hands down. A spicy mixture of pork, tofu and vegetables make this a peppery soup a great way to wake up your taste buds.

— Medallion Scallops – Large, lightly breaded scallops in a slightly spicy brown sauce that will make your mouth water. Tiger has a masterpiece with this original dish.

— Golden Calamari – Another signature appetizer from Chef Tiger. Deep fried calamari, tossed in a ginger, chili pepper and scallion sauce that is beyond tasty.

— Rock Salt Prawns – Don’t like a lot of sauce? Then this dish is for you. Shrimp tossed is a dusty, pepper and flour mix with scallions. The result is a smoky tasting, seared shrimp that was charred at high heats in the wok during frying.

Inside the best Pot Stickers in Dayton

Honorable mention menu items include the one-of-a-kind Creamy Chicken soup, the spicy Mala Pork, and the Happy Family combination of meats, vegetables and seafood served on a sizzling plate. We would also be amiss if we did not mention the unique Sesame Shrimp dish with a very rich, sinful cream sauce.

All of these wonderful dishes are enhanced by great service, not to mention the fancy, contemporary Asian decor. China Cottage is a great dining experience, and dare we say romantic place to take that special someone.

The Big Ragu is speaking from experience here, as China Cottage has always been a “go to” place for a great Food Adventure. Take our advice, try something new and exotic. Steer away from your standard, tired sweet and sour entrees and go for the menu section that says Chef’s Specials. Here is another secret. China Cottage maintains their quality because Chef Tiger splits his time each week between the four locations. His continuous training of employees and supervision ensure that high quality standards are maintained. If you have never stopped in China Cottage, give it a shot. If you you visit this establishment frequently, then you know what we are talking about. Just like the sign says at the Centerville location, this spot is “One of the Best.” Chef Tiger, you have definitely earned your stripes as a Miami Valley culinary superstar!

Dayton Most Metro along with Food Adventures are GIVING AWAY A $20 GIFT CERTIFICATE TO CHINA COTTAGE ! To be eligible, you must comment below and fill our the entry form, too Tell us your favorite China Cottage menu item, or why you deserve the gift certificate. Winner will be chosen on Monday!

[form 55 “DMM Contest Entry – Generic”]

For more photos and Food Adventure fun, “like” Chef House, Hungry Jax & The Big Ragu HERE on Facebook !

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Your Chance at an EXCLUSIVE, One-of-a-Kind Food Adventure Event at Jimmies Ladder 11

May 28, 2013 By Dayton937 Leave a Comment

It is time to turn up the heat at Jimmie’s Ladder 11. The summer months can be scorchers, and SATURDAY July 13th promises to be a hot time at the old firehouse. There are limited spots available for this private pre-pay event, and tickets go on sale TODAY.

Jimmie and the Ladder 11 family have put together a one night only, 5 course menu tasting meal that hits on the essence of this great locally owned eatery. The first 4 courses will be paired with beer samplings. The final course, will feature an unveiling of an old classic! Jimmie’s is bringing back the Upper Krust Cheesecake for dessert!! This is the original recipe used for years when Jimmie managed the Upper Krust in Dayton.

Not only do you get all this, you get to light up the night with other foodies including The Big Ragu ! There will be door prizes, giveaways, and after dinner music entertainment. Don’t miss this great deal on some great food. Never been to Jimmies Ladder 11? Then this is your chance to see if where there’s smoke, there is fire! Are you a Jimmies Ladder 11 fan? Then you wont want to miss this spectacular one of a kind, menu event!

PLEASE NOTE: THE EVENT IS PRE-PAY ONLY, no tickets will be sold at the door.

WE ARE SELLING A LIMITED NUMBER OF TICKETS TO THIS EVENT. CLICK HERE TO ORDER YOUR TICKETS !

WHAT: An EXCLUSIVE FOOD ADVENTURE Event brought to you by DaytonMostMetro.com and Dayton Dining

WHERE: JIMMIE’s LADDER 11 Restaurant: Private Event to be held in the upstairs Party Loft area at 936 Brown St., Dayton, Ohio

WHY: A chance for you sample 5 courses of food selected specifically by Jimmie that characterize his menu

WHEN: Saturday, July 13th at 7pm

COST: $30 per person, this includes gratuity! What a deal! Tickets will include 5 course dinner, 4 beer pairings, an acoustic/band after party with happy hour drink pricing for attendees. Tickets are only available online at DaytonMostMetro.com by clicking HERE. Limited spaces available, so don’t miss out !!

Milano’s: A Dayton Food Adventure

May 16, 2013 By Dayton937 9 Comments

The Atlantic City Italian Sub – Get the baked option with pizza sauce

Atlantic City style subs that would make Snooki proud and Pizza loved by many locals. This is today’s Milano’s. But, Dayton Originals like THE FOOD ADVENTURES CREW remember when there was only one Milano’s on Brown Street. Purists will tell you, the subs tasted better then, because the old ovens were ‘seasoned’ from years of spices burnt into the baking area. Whether you love the “old school, dirty Milano’s”, or the “clean, modern Milano’s”, you can’t deny that this is one of the most popular eateries in the Miami Valley.

HERE’S THE SKINNY:

– Founded in 1969 by Ron Woods and partners after visiting a restaurant in Lima, Ohio named Milano’s. They loved the food so much, they opened a place in Dayton the next year and decided to name it Milano’s.

– Sold to ThreeWitt Enterprises in 2001, revamped Brown Street location in 2005. Opened 2 more restaurants in 2008 in Beavercreek and Miami Township (St Rt 741).

– All-American style menu with subs, pizza and craft beer selections

– Family Friendly with tableside games and an arcade area that kids enjoy

Little known secret: The Calzones are delicious!

– Great outdoor patio dining area for enhanced fun on good weather days, and it smells better than Atlantic City.

MUST EATS:

– Calzones: A little known fact is that the calzones are great at Milano’s. Whatever ingredients you get, there is plenty of mozzarella cheese inside to cope with, so use that marinara dipping sauce.

– Atlantic City Italian Sub: Capicola, and 2 types of salami topped with provolone cheese, lettuce, tomatoes, onions, oil, and spices. There is an option on this sub where they bake the sub and add pizza sauce. This is what makes the sandwich, so get the baked option with sauce!

– The CSP Sub: It comes with capicola, genoa salami, and provolone. It is topped with the usual lettuce, tomatoes, onions, oil, and spices. so good it will make J-Woww say “Wow.”

– Pizza: We think the sauce is tangy and tasty, so no matter what the toppings, you will have yourself a good “Situation.” The crust is made from scratch, daily. Milano’s touts the fact that they were voted favorite pizza in Dayton in 2011. Try it for yourself and let us know what you think.

– Meatball Sub: Have yourself a meatball day and dive into this saucy little number. This sub is filling, fun, a tad messy, but worth every bite.

Honorable Mention: The generous order of Garlic bread with Cheese is as big as the Trump Taj Mahal. The Cheesesteak sub is also worth a try.

Milano’s has decent side salads that go well with any main event. They also have a reasonably priced kids menu. Be warned, this place gets busy during peak lunch and dinner times.

Just in the mood for a beer? The inviting bar area always has some ‘off the wall’ choices on tap or in bottles. It is a great place to unwind with a cold one.

For the record, the Big Ragu, whose last name is Milano, has nothing to do with ownership of the restaurant. It doesn’t stop him from playing tricks on the wait staff with his I.D. from time to time. He wishes he did own it, because the food at Milano’s turns The Food Adventure Crew into a couple of Jersey teens. Please browse through our photo album below for some amazing pics from our Food Adventures to Milano’s.

If you are one of the few who hasn’t tried Milano’s, or you are new to the Dayton area, take a night and check this spot out. Go for our “must eats” and see if you enjoy their Atlantic City tastes.

Daytonians, sound off below!! Are the Milano’s subs better now or did you like the old ovens on Brown Street? Any other comments? Please share them with us!

Want to see more buns? Then “like” FOOD ADVENTURES on Facebook HERE !

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Live From New York: Brian Van Flandern Trains at Salar

May 7, 2013 By Brian Petro Leave a Comment

Fresh new cocktails coming to the Oregon District!

It was in New York that an actor was working his way through school. The year was 2003; he had one more semester to go, and the bar he was working in was failing. He was no ordinary bartender. While working in theater and other pursuits, he had nearly two decades of bartending under his belt. Knowing he had one more semester to go, he agreed to take one more restaurant job in New York and work there until he was able to get “a real job”. The new restaurant was the brainchild of Chef Thomas Keller, who had already created the very successful French Laundry in California, and now wanted to expand it to New York. While working with the chef of Per Se to create the menu, and learning to pair wines with dishes, this bartender asked “Why can’t we use fresh ingredients and make great cocktails that pair with food?” This simple question lead to a rethinking of how food and cocktails can interact. He had to prove to the chef that, despite their higher alcohol content, you can create cocktails that went well with food.

After the initial terror and question of “What did I do?” subsided, experienced bartender Brian Van Flandern set out to prove his point. The quest included three distinct elements. The first was to make cocktails from fresh and local ingredients, something that had been spreading like a virus through the New York cocktail scene. The second was pairing great cocktails with great food, something he was sure could be done. The third, and this was the hardest sell for the consumer, was to lower the alcohol content so that the palate was not damaged by the liquor. He was looking through a list of the basic cocktails when he picked his battle: the gin and tonic. Gin was an element that he was familiar with, and how much more simple of a cocktail can you make than one with just two elements? As he dissected it, he started to learn about the history of the drink, really questioning how it was made. That led to Van Flandern making his own tonic water, importing powdered quinine from Brazil, well before craft and artisan tonics were in vogue. Combining his home made tonic water with a special gin from San Francisco, he created the Tonic and Gin Per Se. When renown New York Times Critic Frank Brunei gave his four star review of Per Se, he mentioned that cocktail by name. “And all of a sudden my bartending job became a career”, Van Flandern said with a smile and a laugh.

Three star Michelein Mixologist Brian Van Flandern educating the staff.

Brian Van Flandern, three star Michelin rated mixologist and world class cocktail educator and creator, met with me at Rue Dumaine to discuss all things cocktail. Two things strike you as you are talking with him: he is naturally very friendly and easy to chat with, and he is passionate about cocktails and how they fit into our current culture. He has a very impressive resume to stand on. He has cocktails in over forty countries, as well as a very thick book of places where he has shared his experience and passion. He is the author of two books, Vintage Cocktails, which is currently available and Craft Cocktails, which will be released by Assoline later this month. Like anyone who is passionate about what he does and where he is going, he is well versed in where his craft has been. “Prior to Prohibition in the United States, being a bartender was a respected craft, like a pharmacist or a cobbler. It was a trade that was passed down from father to son. These famous barmen were making their own tonics, their own tinctures, their own syrups.” He goes on, describing the flight of these great bartenders to Europe so they could keep making good cocktails. Europe became no better for cocktails than America, getting caught first in the worldwide Great Depression and then World War II. “By the time World War II was over, we had lost an entire generation of mixology and had lost the art of the cocktail.” He talks about the evolution of the cocktail, not only in terms of how it went from strong in the 50’s and 60’s to sweet in the 70’s and 80’s, but how people perceived it and how consumer demand influenced it.

It was not until the late 90’s that the cocktail started to edge back to where it had been before prohibition. “Dale DeGroff started to do critical thinking like a chef. He took a recipe from a woman who had won a cocktail competition in Florida, and made a cocktail called a Cosmopolitan. He used fresh ingredients and quality spirits, balanced it out, and he made an amazing Cosmopolitan that became so famous in New York that Sarah Jessica Parker mentioned it in her show ‘Sex and the City’. That cocktail became a global phenomenon. That was only the beginning. Now we are seeing the great mixologists are emulating the great chefs, working with global, fresh ingredients, their balancing the acids and sugars, and they are creating original flavor profiles that are aesthetically pleasing to the eyes and the palate.”

Class is in session for the future Salar mixologists.

Understanding where the cocktail has been helps Van Flanern see where it is going. Asking him about the next big cocktail trend, he feels that “we will never see a global trend like the Cosmopolitan again.” He sees bartending going in the same direction that the culinary world has been going; becoming more and more innovative, looking more to local and fresh ingredients to create their signature libations. He compared the growth of a bartender into a mixologist in the same way a cook evolves into a chef. Mixologists “innovate, they create, the do anything a bartender does, and more. They take it to the next level,” according to Van Flandern. Cocktails are no longer the big trend to look for, spirits are. People are embracing white whiskey, mescal, and pisco right now on the East coast, and it has been moving inwards through the country. The bigger spirits companies, like Diaego and Beam Global, are also helping to move trends, polling to see what people want to drink and encouraging the distilleries they own to develop spirits in that direction. This has allowed smaller, boutique, small batch distilleries to grow, fuelling a revolution in smaller craft spirits. “There is a lot of boutique, small batch, pot distilled distillations. We have seen a lot of boutique spirits are coming out where these guys are doing unique and innovative, cutting edge products in every major and minor spirit categories.”

Thanks to pioneers like Dale DeGroff, bartending has returned to the respectable trade it was before Prohibition chased bartenders to Europe, and their knowledge out of restaurants and bars. “It is an exciting time to be a bartender, globally”, offers Van Flandern, and he is right. Society’s palates have changed over the last two decades, and the explosion and expansion of craft liquors and spirits have given bartenders more options as far as ways to create cocktails. With the rising tide of skill and respect, the bar is no longer just a place for people to wait in a restaurant while their table is getting ready. It is an integrated part of the dining experience, with cocktails being paired with meals like wine traditionally has been and craft beers were a few years ago. “In my professional opinion, the long term trend in the next five years, great Chefs are going to supplant themselves in communities throughout the nation,” Van Flandern notes. He has seen this trend spreading, starting in places like London and New York, and in recent years moving to smaller cities like Cleveland and Columbus. And once the trend hits a city, it starts to spread to other lounges and restaurants.

Chef Margot Blondet, Executive Chef at Salar.

Mr. Van Flandern was recruited by Chef Margot Blondet to help give Salar, the restaurant she is creating, a globally inspired, signature cocktail menu. “We see great chefs like Chef Margot moving in to Dayton and settling down roots here, and then making commitments to great cuisine in Dayton, and making a similar commitment to her cocktail program.” That commitment extended to training the bar staff to make cocktails that had the same elements she was passionate about: fresh, innovative, exciting, locally sourced and the best in Dayton. Making great cocktails like that will also include training on the history of the spirits and the cocktails they would be making, so they understand them on a deeper level and can create new ones using the same philosophy. He assured me that all of their cocktails, while well crafted, will be delivered in a timely manner. If it is not exactly what you were looking for, the staff there will have no problems making it to your tastes. His customer first philosophy is one other thing that will be instilled into the bartenders he is training.

Salar is looking to open up in the next few weeks with not only fanfare, but with great ambition. Bringing a mixologist like Brian Van Flandern, with his years of experience and training, shows just how serious of an impact Chef/Owner Margot and General Manager Harry Trubounis are looking to make in the culinary landscape of Dayton. The stage is set in the Oregon District for a new star to rise.

Your Guide to Living Gluten-Free in Dayton – 2013 Edition

April 24, 2013 By Tiffany Shaw-Diaz 7 Comments

Does Shredded Wheat leave your stomach…well, shredded? Chances are you are in good company with the millions of Americans who have celiac disease, an autoimmune disorder that hinders one from properly digesting gluten (a protein found in wheat, barley, and rye).

While the words “autoimmune disorder” seem intimidating, treatment for celiac disease is actually rather simple: just adhere to a gluten-free diet. Considering the burgeoning number of gluten-free food manufacturers, people who have celiac disease have more options than ever including gluten-free interpretations of pizza, bread, pasta, beer, and countless other items.

Below is a guide for local gluten-free (or gluten-free friendly) restaurants, bakeries, and support groups, along with grocery stores that sell a plethora of gluten-free items, making your expedition into this specialty diet easy as “GF” pie.

Restaurants

Sinfully Gluten-Free: Dayton’s only 100% dedicated gluten-free restaurant that serves pizzas, sandwiches, quiche, chicken wings, and dessert items.

Olive, an Urban Dive: A localvore favorite. The owners of the establishment welcome patrons with food sensitivities. Upon request, they will even craft their sandwiches with the much-loved Udi’s gluten-free bread for a nominal charge.

The Green Nature Cafe: Located in Clayton, The Green Nature Cafe is Dayton’s latest organic hotspot. They offer a wide spectrum of raw, vegan, and gluten-free selections.

Lucky’s Taproom & Eatery: A hip joint in the Oregon District serving up fine craft beers, soup, salads, and sandwiches. They have many gluten-free, vegetarian, and vegan options.

P.F. Chang’s: One of the first chain restaurants to provide a gluten-free menu. They offer numerous Asian-fusion dishes on their impressive gluten-free menu.

The Rusty Bucket: A midwest chain with a stronghold in Ohio, they serve Americana fare. They are known for their “gluten-free friendly” menu, which even has a list of gluten-free alcoholic drinks.

Butter Cafe: Socially informed and delectable. You can order one of their sandwiches with gluten-free bread or have gluten-free toast with your breakfast order.

Local Organic Broccoli Rabe, Gluten Free Pasta Salad! from The Chef Case

The Chef Case: Located in the 2nd Street Market, The Chef Case offers conscious cuisine with a focus on local, healthy dishes. They serve individuals who follow a variety of special diets including vegan, vegetarian, gluten-free, and casein-free.

Rue Dumaine: American-meets-French cuisine from expert chef, Anne Kearney. They are gluten-free aware and happy to assist people with special dietary needs.

El Meson: A mainstay of West Carrollton, this upscale restaurant specializes in Spanish and Latin American food. Many of the dishes are naturally gluten-free, and the staff is gluten-free conscious.

Uno’s: Conveniently located across from the Schuster Center, Uno’s has a gluten-free menu that includes pizzas, burgers, and beers.

The Melting Pot: An elegant fondue chain located in Centerville, they have a three-course, gluten-free menu. They even have several gluten-free cocktails from which to choose.

Bonefish Grill: Well-known for their seafood and fish dishes, they have an extensive gluten-free menu. You can find them at the Dayton Mall.

Keep in mind that there are copious other chain restaurants and local eateries that cater to gluten-free patrons, so this is only a partial list. If you dine in a mixed-kitchen, you can minimize your chance of cross-contamination by dining during off-hours (giving the staff time to honor your requests), speaking with management ahead of time about their measures to prevent cross-contamination, and ordering directly from a gluten-free menu instead of requesting custom-made dishes. Additionally, it is recommended to purchase Triumph Dining’s gluten-free dining cards, which come in 10 languages and give tips for safely dining in a variety of world cuisines.

Gluten-Free Bakeries

Tina’s Sweet Treats: Many of her cookies and muffins can be found at Dorothy Lane Market, but you can also place an order by phone. Tina also bakes cakes for all occasions along with the ever-so-hip cake pops.

Sonny Marie’s: While they primarily serve the Cincinnati market, Sonny Marie’s is slowly working its way upstream, as their products can be found in Health Foods Unlimited in Centerville. They are best-known for their Sonny Tarts, which are a gluten-free and dairy-free version of the iconic PopTart.

AllerEnergy: Bringing a twist to the gluten-free market (literally and figuratively), this Centerville-based company makes allergen-free and gluten-free soft pretzels, marshmallows, and energy bars. You can find their products at Dorothy Lane Market, across the United States, and even Canada.

Ella Bella Cookies: One of Dayton’s newest home bakeries, Ella Bella Cookies sells muffins, banana nut bread, lemon bars, whoopie pies, cookies, and other tasty treats. You can call or email Ella Bella with your orders.

Moondance: Based in Cincinnati, you can find products by this award-winning, gluten-free bakery in more than 20 states and 40 Ohio cities
. Make sure to try their individual-serving size cheesecakes and brownies.

Eban Bakery: While they are located in Columbus, Eban Bakery has expanded into the Cincinnati and Dayton health food markets. Well-known for their breads and cookies, you can find their offerings at all three Dorothy Lane Market locations.

Support Groups

DLM Support Group

A diagnoses of celiac disease can be a radical lifestyle change, especially in terms of how you adjust your grocery shopping, cooking, and dining. To help you navigate the initially murky waters of living gluten-free, there are several support groups located within Dayton and the surrounding communities that can offer guidance, classes, and lectures for successfully integrating the gluten-free diet into your daily routine.

Cincinnati Celiac Support Group

Gluten-Intolerance Group of Central Ohio (The Gluten-Free Gang)

DLM Gluten-Free Food Lovers’ Club

Shopping

Now more than ever grocery stores strive to accommodate to their gluten-free patrons. Several large chains, including Kroger’s, Wal-Mart, and Meijer’s, even have gluten-free sections and/or stickers to denote gluten-free products. Below is a list of local grocery stores and health food stores that have a higher percentage of gluten-free product listings (and a few of them even have gluten-free guides).

South Dayton area: Dorothy Lane Market (three locations in south Dayton), Trader Joe’s (Kettering), Health Foods Unlimited (Miami Township), Olympia Health Food Center (Kettering), and Earth Fare (Centerville).

North Dayton area: Healthy Alternative (two locations), Natural Food Plus (Dayton), Nutra Foods (Huber Heights), Dayton Nutra Foods (Trotwood), Starflower Natural Foods (Yellow Springs), and To Your Health (Eaton).

Additional Resources

Celiac disease has only recently gained exposure within popular culture, so new information about this condition is always being disseminated. With that in mind, staying abreast of the latest news and research is imperative and can change (usually for the better) your experience of this diet. For more information, make sure to visit the Celiac Disease Foundation or The National Foundation for Celiac Awareness.

Another Food Truck Hits the Dayton Streets

April 24, 2013 By Lisa Grigsby 3 Comments

Dayton’s newest food truck will hit the street this Thursday serving “the perfect combination of the familiar and the offbeat.” Ringo’s North Star Mobile Eatery will feature favorites like gourmet burgers, quesadillas, and pizza, as well as unique and unusual items like apple-cranberry brie fritters and deep fried asparagus. Their menu will change daily, and co-owner Joy Ring, who describes herself as chief helper to her proprietor husband Dave, explains,
“the feeling that we’re going for with the truck is that of being on a road trip and discovering some cool little place along the way that you remember forever. Our menu will vary, but we’ll always have pizza by the slice from our stone-hearth oven, and will most often feature a “road trip burger” based on various cities we’ve enjoyed visiting, like the Albuquerque burger topped with green chiles, or the Minneapolis “Juicy Lucy” with cheese nestled inside the burger.

Henry David Thoreau Quesidilla

Because we’re also avid readers, we have a line of literary quesadillas (there’s the offbeat part) like the Henry David Thoreau with mushrooms, leeks, and goat cheese, or the Larry McMurtry with chicken, cheddar jack cheese, and “Texas caviar” salsa featuring black-eyed peas, multi-colored peppers, onions, and cilantro. Our goal is that each experience will be a new adventure, like finding a new favorite place while traveling that becomes the highlight of your trip – that special combination of comfort and discovery, a little vacation in the middle of even the most ordinary of days.”

The intend to serve breakfast, lunch and dinner on the street, at your workplace, at private parties and festivals, too. If you’d like to request the truck for an event feel free to give them a call or text at 937.474.4944 and be sure tot follow them at twitter.com/ringosnorthstar for menu and locations updates.

Here’s where you can catch them this week:

Brie fritters stuffed with apple and cranberry

Thursday, April 25, 11-1:30: Our Dayton metro area debut!

Bing Design
126 Center College St.
Yellow Springs, Ohio

Saturday, April 27 5-10 pm: Great local food, great local beer!

The Dayton Beer Company
912 E. Dorothy Lane
Kettering, Ohio

And, yes—they accept credit and debit cards!

The Big Ragu Recaps 16 Catholic Fish Frys!

April 18, 2013 By Dayton937 2 Comments

The Big Ragu never does anything half baked (or fried in this instance). We take Food Adventures to the extreme and set the trends. Again, we bring you something original that you won’t see anywhere else, a recap of every fish fry we could find in the Miami Valley. Now, the Lenten season is over, and they last fryer has been turned off. You know the drill, all-you-can-eat fish dinners, beer, condiment tables, silent auctions, raffle tickets and casino games. So which ones rocked our gills off? Answer: They all have their appeal, and special draw, but four of them really stood out.

Ladies and Gentlemen, here are the “Sweet Sixteen,” our recap of the Dayton’s 2013 Catholic Fish Frys:

Our Lady of the Rosary, Our Favorite Fish Fry

Food Adventures jumps at any chance to support Dayton causes, and with Big Ragu being Catholic, we bought tickets to every fish fry in town. We will list our favorites aka the “FANTASTIC FOUR FISH FRYS”, then list the others in random order and what makes each fish fry special.

THE FANTASTIC FOUR FISH FRYS:

1) OUR LADY OF THE ROSARY–22 Notre Dame Ave.

This one was the grand daddy of them all and our favorite fish fry. For the past 52 years they have held fish frys, making this probably the oldest one in Dayton, This church holds fish frys from Sept – February before the Lenten season. The staff is wonderful and our friend Amy even took us on a tour of the church. A friendly cook named Joseph makes all of the delicous, homemade desserts himself. We know because we tried them all. This church has a heavy influence of Polish, Lithuainian, Hungarian, and German parishioners. These events have a loyal following of regulars like our pal Ron who drove all the way from Wilmington, Ohio to attend. The Monte Carlo was fun and food was great. We especially like the fact that the draft beer is unlimited in the 12 dollar price, along with fresh sausages, Icelandic cod. In our book, this fish fry is Dayton’s best.

Holy Trinity, Great Hospitality and Delicious Food

2) HOLY TRINITY CHURCH – 272 Bainbridge St.

This was a fish fry where everyone seemed to know each other. The crowd was small, but friendly and tight knit. The food was absolutely amazing. The cod was cooked to perfection and hand cut on site. One of the attractions is they use the Old Focke’s Meats recipe for Waldorf sausages. We enjoyed the old church located near the Oregon District, downtown. One unique part of this event is that this church offered an alcohol free family fish fry from 4pm-5:30pm for kids, then had the adult party after. Three beer tickets are given with paid admission. The atmosphere, great food and hospitality makes this one of the best fish frys in the Miami Valley.

Vic Woeste, 87 year old icon of St Mary’s Church

3) ST MARY CATHOLIC CHURCH: 310 Allen St.
Here we find the best story told at a fish fry. We sat near 87 year old Vic Woeste, an icon of the St Mary’s community who has been dealing casino games at the fish frys for the past 36 years. His entire family is involved in the church down to 3 generations. He told us he remembered a fish fry in 1960 where funds were used to buy the nuns a Ford Fairlane car who lived in the convent across the street. Oh the memories! Vic is looking forward to his 70th class reunion at Chaminade this year. He said it will be held in a telephone booth, since not many classmates are left. Vic also said he was baptized and married at St Mary’s. He recalls Father Ken Henz telling parishoners decades ago that he hatches, matches and dispatches loyal parishoners. Vic was a great man to talk to, indeed. This church group is so charitable that even the volunteers buy tickets as they enter. to help raise money for the boiler fund, beers were sold for 25cents and an extra 1 dollar donation got you a dessert. Again this event saw over 3 generations working the fish fry and over 300lbs of fish cooked and eaten.

4) CORPUS CHRISTI CHURCH – 527 Forest Ave.

The Corpus Christi Fryers Charitable Organization

This event was another fantastic fish fry for $15. It included all you want food and draft beer, we like those rules. The crowd was very friendly and it was obvious that many in attendance were close friends. This fish fry offered a healthy alternative of baked fish, along with the fried fish choices. The bustling atmosphere included 3 different dining areas. This particular fish fry has been going on for 25 years. The event is partially run by the “Corpus Christi Fryers.” They are a charitable group that donates time, manpower and money into running this event to help the church’s cause. The fish fry workers could not have been nicer, and the food was terrific. It was great to see a diverse group from all walks of life coming together for a good cause.

St Peter’s offered Onion Rings and Hot Dogs on their Saturday night Fish Fry

Here are the rest in random order, and what we loved about each Fish Fry!
ST PETER’S CHURCH – 6161 Chambersburg Rd

This event was $15 at door, and was packed. The line wrapped around the gym, but the wait was worth it. The food was delicious and the offerings were not only beer battered codfish, but onion rings, chicken wings, and huge hot dogs. What was even more amazing, is that one or two women seemed to be stocking the whole table for the hundreds of hungry people. The casino area featured unique games such as horse races. We also loved the fact that they offered Yuengling Black and Tan Beer. This was a fun and well attended event. Tip: come early and avoid the huge crowds.

The decor at St Charles’ Fish Fry was Beautiful

ST CHARLES BORROMEO – One of the area fish fry’s run by the Hecht family volunteers. The fish was hot and fresh. highlights included the fantastic Saint Patty’s day decor theme. Some people really put some hard work into those decorations. Along with the tasty fish, a few beer tickets were included in the $15 price. Leinenkugel’s Summer Shandy beer was available on tap. This fish fry also offered a “pre-event” that was family friendly and where kids were allowed to attend until 6pm. The eating area was offered in the school cafeteria while the casino games were in the gym.

Cold Beer at the Carrol Fish Fry

CARROLL HIGH SCHOOL – Located at 4524 Linden Ave

This event was $16 to attend and included 5 beer tickets. The unique thing about this fish fry was the sheer choices of fish. They offered 3 kinds of fish. Choices were regular fried, Cajun fried, or baked fish. There were no fries in sight at this fish fry. Instead menu items included baked beans, cole slaw and potato salad. There was a huge choice of desserts at this event. A couple of long tables were filled with homemade pies, cakes, brownies and more. This event was steady and the environment was immaculately clean.

ST LUKE’S CHURCH – 1440 N. Fairfield Rd.

This fish fry was entirely kid friendly. The cost was 9 dollars for adults and $3.50 for children. No alcohol was served. The event was run by the Knights of Columbus a charity organization that benefits local families. The fish that was fried was cod from local distributor Foremost Seafood. There was also no gambling at this event. It was obvious that this fish fry was more about the family experience. They actually hold two fish frys, one in February and on in March. It should also be mentioned that the Ladies Auxillary made all of the desserts which were fantastic!

CHAMINADE JULIENNE HIGH SCHOOL – 505 S. Ludlow St.

Holy Angels Fish Fry Volunteers

This fish fry held at the High School, had a pretty good attendance. The fish was great and there were huge sheet cakes and brownies as well. We even saw one of the cooks bring out some nice cupcake pastries. Although a fairly new fish fry, this one is run with efficiency.

HOLY ANGELS CHURCH – 1322 Brown Street
This fish fry is in its 12th year. The volunteers Matt, Ruth, Denise, Leila were very friendly and greeted the crowds with a smile. Prices were 15 bucks at door and included soft drinks and all the beer you wanted as well. Get there early for this event, because parking is limited and you may get stuck parking across the other side of State route 48. Delicious haddock was the fried fish served to the hungry visitors. We really loved the fact that the beer was unlimited, and we didn’t have to fool around with drink tickets.

ST ALBERT THE GREAT – 104 W. Dorothy Lane

Three Generations of the Hecht/Sierschula Family helping work the St Albert Fish Fry !

This event was $15 advance or $20 at door. They served some tasty, fried Icelandic cod. Like other fish frys, they had a carryout option for 9 bucks. This event had a ton of volunteers, mostly we saw in kitchen. We saw the raw fish being thawed, cut, dredged then deep fried by the Hecht Family, who runs a few of the area fish frys. In fact we saw that there were at least 3 generations of the family at the event. this event, casino earnings and raffle money all benefited the athletics. It helps to buy uniforms and keep students cost to participate as low as possible. We were told that for 40 years this event has been held and many run by the Hecht family. Attendance price included 5 beer tickets.

ST ANTHONY’S CHURCH– 830 Bowen St.

The church was celebrating it’s 100th year anniversary in 2013. The fish fry has not been around more than a decade or 2, but the place was packed. The entrance showed off a silent auction area and the casino games. Lines formed to get the fish and the cafeteria served as the eating place. The fish was so fresh and hot, that you had to let your plate cool. the staff was working hard and feeding the hungry event attendees. It was obvious that the workers took pride in this event and made it a fun and friendly atmosphere.

ST HENRY’S CHURCH– 6696 N. Springboro Pike

Event was held in the “Father Stretch Center.” The cost at the door was 15 bucks. The head priest Father Tom was greeting the attendees in the dining area. The fish served was large pieces of fried Haddock. The volunteers were friendly and the fish was light and flaky. Some of the better fried fish around was served here. The event also featured a large silent auction area.

INCARNATION PARRISH– 55 Williamsburg Ln.

Mounds of Fish Ready for Breading at the Alter Fish Fry

This event gets packed. The crowds are big, so get there early. Like many fish frys they offer a carryout option, but with no discount. There was a large silent auction area, and many signs hung in the gymnasium featuring sponsors of the fish fry. Admission was 15 dollars and the fish served was fried Icelandic cod. Again, we saw some familiar faces of the Hecht family preparing the food for the masses. There is also a large choice of casino games at this well attended Parrish.

ALTER HIGH SCHOOL – 940 E. David Rd.

This fish fry draws the biggest crowds of all the area fish frys. Sometimes the line can be an hour wait. Our tip, get there early and plan on making an evening of it. The casino games are crowded, but there are many to choose from. There is even a high limit gambling area! Admission is 15 bucks and comes with 3 beer tickets. they have amped up the event recently by offering some craft beers for sale. This event usually has a huge silent auction, and you may even see current NY Jets Center Nick Mangold among the attendees. Again the Hecht family is responsible for the fish here, so you know you can expect big pieces of freshly cooked fish.

ST FRANCIS OF ASSISI -6245 Wilmington Pike

This was a very organized fish fry put on dozens of volunteers from the church. We liked the fact that they had baked fish as a choice as well as the typical fried fish. The dining area was crowded, so get to this one early. This was simply a beautiful church with a fun atmosphere at the fish fry.

Baked and Fried Fish at the St Francis Fish Fry

NOW YOU KNOW !

Only here, can you see the most comprehensive fish fry summary of the Miami Valley known to man. FOOD ADVENTURES has given you some pointers on what to expect in 2014 Dayton area fish frys because they ate it all! Make sure that you scroll through the photo album below featuring every single fish fry. FYI, unfortunately some of the church websites do not have the greatest information about the fish frys. For that reason, make sure you stay tuned to DaytonMostMetro.com and Dayton Dining for all the dates and times of future fish frys. The bottom line here is that each Lenten season, Daytonians should take advantage of the great events and support some local churches. The fish frys are friendly and welcome all denominations of faith. It is about fun times and good causes. Now that the all-you-can eat fish frys have ended, it is time for us to “scale” back and swim on to the next Food Adventure !

DID YOU ATTEND SOME AREA FISH FRYS? WHICH ONE WAS YOUR FAVORITE? DID WE MISS ANY ? PLEASE COMMENT BELOW !

For more Food Adventures, “like” us on Facebook by clicking HERE !

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Food Adventures Gets Cheeky With It !!!

April 12, 2013 By Dayton937 1 Comment

Cheeky Meat Pies are at Dayton’s 2nd Street Market

DaytonDining Scoop: Cheeky Meat Pies is going to move from the 2^nd Street Market to the concession areas at RiverScape MetroPark. Their contract was just approved by the board this morning. They’ll be open more days of the week and during festivals, programs and other events.

No details yet on exact hours and menus, but we’ll get that to you soon! In honor of the news, here’s a chance to revisit a Food Adventure with Cheeky Meat Pies!

Here is a little known secret for you fellow Dayton Food Adventurers. It is a place where you can get some authentic Meat Pies like the ones from New Zealand. They are a vendor at Dayton’s 2nd Street Market and the company is called Cheeky Meat Pies. They have some incredible items made from scratch! The owner of the Dayton business is a true “Kiwi,” which is slang for a native New Zealander.

The big attraction is, of course, their meat pies. You hold them and eat them like a sandwich. Each meat pie features a flaky crust, and depending on the type of pie, the fillings vary. We recommend the “Distinguished Darby” or the “Tandoori Chook” pies to fellow Food Adventurers. The Darby is filled ground beef cooked in an onion gravy, mixed with Monterey Jack cheese. It has a melt in your mouth feeling when you taste it. The Tandoori is a chopped chicken breast and potato pie with a slightly spicy Tandoori sauce. Indian flavors are popular “Down Under,” and Cheeky Meat Pies‘ twist on this pie is perfection. They also feature Veggie Pies and Breakfast Pies! Popular combos are served with a side of Roasted Kumura (sweet potato) fries. For a full menu of their meat pie offerings click HERE.

The “Distinguished Darby” Meat Pie

The next time you visit Dayton’s 2nd Street Market, make sure you grab one of these goodies to go. The owner is very friendly, and greeted us with his memorable accent. Don’t miss this “street food” taste of New Zealand, GET CHEEKY WITH IT !

Click HERE to visit our FOOD ADVENTURES page on FACEBOOK and “like” us to become and official fan!

We are not food critics, we are just 3 people that love to emotionally eat our way through Dayton!

Check out our Weekly Article Every Thursday on DaytonMostMetro.com !!

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