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19 Beers and The Perfect Burger: One Eyed Jacks

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The University Shopping Center across from Wright State’s Nutter Center is a unique place to eat. You have the normal options of Subway, McDonalds, Bob Evans, etc… but in the mix of the mediocre there are a few places like Jeet, The Flying Pizza, and Tiks Thai Express dishing out some really good food. But, my favorite is One Eyed Jacks. Founded April 14thof 2008, Jacks has been serving up cold beer and hot burgers straight to the mouths of Wright State Students for years.

Busy behind the bar shot at One Eyed Jacks.

Friday night crowd keeping the bar busy on a Friday.

The brilliance of One Eyed Jacks lies in its mix of quality atmosphere, food, and drinks. During the day, Jacks is perfect for winding down with a cold beer and a burger, but on a weekend night the mood changes. As people roll in, the band sets up, and the group conversations all merge into a wall of sound and you find yourself in a pure party setting.
There is no musical prejudice at Jacks.  The Rumpke Mountain Boys had several people trying their hand at a jig with others bumping, grinding, and yes hula-hooping to their wonderful bluegrass twang. Upcoming acts like Cappadonna from the Wu Tang Clan (Mach 30th) will undoubtedly have a lot of people bouncing around the stage trying some new moves that maybe they shouldn’t.  With smiles everywhere, band playing, the bar hostesses hard at work, and the kitchen buzzing, it is impossible to have a bad time at Jacks.

The 2am Burger at One Eyed Jacks

Egg, Burger, Bacon, Hashbrowns... That is all you need to know.

With all of that atmosphere, it would be a shame if there wasn’t substance to back it up. Jacks does not disappoint. The Veggie Zaffer (my regular choice) is the most amazing piece of late night satisfaction in Dayton. Two house sauces, siracha-kraut (a creative twist on kim-chi) and tatonka   (a mildly spicy cream sauce) sit on a huge spicy black bean burger with cheese, onion, and swiss. It is spicy, rich, and if you think you need meat to have a good burger, this will prove you wrong. While the Zaffer is fantastic on its own, it is served with a mound of hot, perfectly greasy, seasoned, and battered french fries. There are few words outside of addictive that I would use to describe these flawless fries. While I am prone to ramble on about the $7.99 Zaffer basket and how every order should be placed with extra tatonka and blue cheese on the side their other options are something too.

Like the “2am” burger. For $7.99 you get a large beef patty sitting atop a hash brown and covered with cheddar, ketchup, bacon, and an egg. Or, if you’re just a little peckish share some pizza nuggets ($7.99) stuffed with cheese and pepperoni served up with marinara for dipping. The whole menu from pizza to wings, from burgers to salads is consistently good, packed with flavor, and reasonably priced all under $10.

An appitizer platter at One Eyed Jacks

The pickle spears are fantastically crunchy.

Open 11am-2:30am Monday through Saturday and 12pm-2:30am on Sunday, One Eyed Jacks is a fantastically assembled bar with great service, 19 beers on tap, fantastic food, and a variety of music that few rival. (Not to mention $3 shots of Jameson on the 14th of every month.) Head to Jacks if you are down for a fun night with good people.

 

 

Food Adventures visits Local Personality: Henrique Couto

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“Uncle Henny’s” Homemade Ginger Ale

Sometimes when we go on a Food Adventure, we meet someone that makes a big impression.  It is fair to say local talent Henrique Couto did just that.   About a year ago,  the Big Ragu randomly saw Henrique at a Chinese Buffet.  He was dressed in his trademark colorful pajama pants and a unique Hawaiian shirt.  His handlebar moustache was perfectly curled and he had rubber bands holding his beard tight.  Immediately, we knew we had to meet this interesting character.  After a couple of photos at the buffet, we went on our merry way, not even knowing his name.  Then, a few months later, we saw Henrique’s music CD’s at a local store and got in touch with him.

But who is Henrique Couto?  He is a filmmaker, musician and self described “raconteur” who finds any and all ways to express himself.  How does he fit into our Food Adventures? Well, he also makes some “Softened Drinks” which are available at unclehennys.com .  Being curious. we decided to check out these beverages.

We met Henrique at his home where he brews these special batches.  Couto shared with us how he got started in the beverage making business.  He told us that he had tried some incredible Ginger Ales from all over the country, yet there was nothing like this available in Dayton, Ohio.  Henrique decided to develop his own tasty sodas by cooking them himself in his kitchen, and people quickly took notice.  Henrique says, “I hope people to enjoy it, I hope they love the way it tastes, and I hope they buy lots more.  I like that level of validation!”

We each decided to buy a 6 pack of soda from Henrique.  We chose regular Ginger Ale, and the diet version.  The ginger ales are unique.  You have never tasted something quite like this.  They are made with pure cane sugar and real grated ginger root.  He shies away from using peppercorns and cayenne pepper, and instead adds habanero for a subtle heat.  Definitely a very individual taste.  Not for everyone, but we know he is going after the eclectic and adventurous soda seekers.

But, Couto does not only make beverages.  Henrique is a man of many talents.  He records music and has some of those videos online.  He plays an electric ukulele.  How cool is that?  He even has a website called UkeOrDie.com.  He also hosts a local game show on Wednesday nights at Milano’s Restaurant near University of Dayton called “Drink n Think.”   He is of Portuguese decent, and shares our love for food, like a good Pad Thai.

After swapping foodie stories, Henrique asked us if we would like to see his mausoleum.  That’s right, this horror film buff had set up a mini studio in his garage using his experience from his days in the film industry.  We also love horror movies, growing up with Dr. Creep and Shock Theater.  The 3 of us shared some laughs about our favorite creepy movie actors, then ended the visit with a few photos.

What is next for Henrique Couto?  He is currently developing a fruity root beer beverage that he intends to call “Froot Beer.”  We can’t wait to taste this, but it will not be available for a few weeks.

Henrique was very kind to take the time to invite The Big Ragu into his home for our Food Adventure.  We found out there is much more to him than the unforgettable outfits.   He is very witty with a great sense of humor. We will be seeing him around town and wish him much success in his “Softened Drink” endeavors, which you can check out HERE.  Whether being Dayton’s favorite electric ukulele player, game show hosting, or brewing his own beverages, we think Henrique Couto is an example of when nice guys finish first.

Have you met Henrique?  Have you tried one of  Uncle Henny’s Softened Drinks?  Have you seen his game show or been to one of his ukulele shows?  Then post you comment below !

Also, please visit FOOD ADVENTURES on FACEBOOK by clicking HERE and “like” us to become an official fan!!

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Food Adventures: Making History at Culp’s Cafe

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Culp’s Amazing Pot Roast

One of Dayton’s best kept secrets is Culp’s Cafe located at the Carillon Historical Park.  The original Culp’s Cafe was started in the kitchen of Charlotte Gilbert Culp who sold breads and baked good out of her West Third Street home.  When downtown Dayton boomed in the 1940’s, The Culps opened a cafe by the Arcade building serving homemade food to about 5,000 customers per day.  During the 1960’s, people began moving to the suburbs forcing the Culp’s to sell their beloved cafe due to declining sales.  Culp’s Cafe is alive again thanks in part to Carillon Park and Chef Jose Calzada who puts his modern touches on nostalgic home cooking.  If you are looking for good, homemade food set in a beautiful atmosphere, then Culp’s Cafe is the place to be.

Culp’s Cafe celebrated St. Patrick’s day offering a menu consisting of traditional Irish favorites.  As soon as we heard about this, we knew we had to attend as guest of Chef Jose and the Dayton Historical Society.  The menu included a three-course lunch for $11.75.  The entrees were Irish classics: Fish and Chips, Sheperd’s Pie, and Corned Beef with Cabbage.  The desserts were just as festive including such tasty treats as Irish Cream Chocolate Mousse Cake, Chocolate Guiness Goodness, and a White and Dark Chocolate Bread Pudding with Irish Cream Sauce.

Corned Beef with Cabbage

Our appetizers were brought to the table by a server decked out in a traditional 1940’s waitress uniform.  (Imagine a gray version of the uniform worn by Flo at Mel’s Diner.)  This really brings a nostalgic vibe to Culp’s Cafe!  We were served a simple, refreshing salad and a cup of hearty potato soup.  The soup was the tasty kind your mom used to make, but Chef Jose throws in a little bacon and cheese for added flavor.  We loved our appetizers and waited eagerly for our entrees to arrive!

Our friendly server, Carol, brought out our Fish and Chips and Corned Beef with Cabbage.  The Big Ragu is the known as the “King of Fried Foods” and naturally ordered the Fish and Chips served with a side of house-made Cole Slaw made with pineapple and poppy seeds.  We ordered the Corned Beef with Cabbage.  The dish consisted of three large pieces of Corned Beef that resembled the tongue of Kiss’ Gene Simmons.  (If you don’t understand that reference, we suggest that you Google ‘Gene Simmons Tongue.’)  The cabbage was tender and the Corned Beef was flavorful.  The Big Ragu even took a bite of the Corned Beef — an amazing feat if you’re familiar with the issues Ragu has with certain meat textures.  Too bad we didn’t photograph this part of our dinner…the facial expression was classic.  The Corned Beef with Cabbage was also served with boiled red potatoes leaving little room for dessert!

The Chicken Basil Sandwich is Mouthwatering

As we were waiting for our desserts, we thought we would entertain our fellow diners with our interpretation of “River Dancing”.  Fortunately, we left our tights and curly-haired wigs at home.  As the desserts arrived, our eyes got about as big as our bellies!  The Big Ragu ordered the Irish Cream Mousse Cake — a nice, light way to end the meal.  We ordered the Bread Pudding which we quickly devoured.  The Big Ragu makes pretty good bread puddings, but Culp’s Bread Pudding puts ours to shame.  Chef Jose took it to a whole new level by adding Dark and White Chocolate!  After all of this food, we were feeling “extra heavy”.  We feared the only way we could leave the cafe would be for someone to kindly roll us out to our car!

Incredible Bread Pudding

The Irish Feast was amazing and we appreciate Chef Jose and Elise Hafenbrack from Dayton Historical Society for inviting us to be a part of this great event.  Culp’s Cafe is open seven days a week from 11:00 a.m. until 3:00 p.m.  Some of the other dishes we highly recommend are the Reuben, Grilled Basil Chicken Sandwich, Original Culp’s Cake, and that amazing Pot Roast.  Culp’s Cafe takes you back to the long lost era of good, homemade comfort food set in one of the most scenic dining rooms in Dayton.  We encourage you to visit Carillon Historical Park and take pride in Dayton History and enjoy a great meal at Culp’s Cafe.

Have you had a chance to visit Culp’s Cafe in Historic Carillon Park?  Please leave your comments below !

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Food Adventure’s Small Bites for 3/16/2012

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Behold another Food Adventure’s  “Small Bites” article.  Here we feature some of our favorite food items in the Dayton area.  We are not food critics, we are just a couple of guys who love to eat.

With no further delay, let’s dive into Small Bites for 3/15/2012.

The HOT DOGS at UNIVERSITY OF DAYTON SPORTING EVENTS:

Best Sporting Event Hot Dog…EVER

Nothing goes with good sports better than good hot dogs.   In our opinion, the University of Dayton has the best hot dogs of any sports related venue.  Whether at Welcome Stadium watching football, or at University of Dayton Arena watching basketball, these dogs always hit the spot.  President Barack Obama even downed a U.D. hot dog in record time this week with British Prime Minister David Cameron on their visit to Dayton for the 2012 NCAA Basketball First Four games.  So you see, these hot dogs are world class.  Since we were kids, we have enjoyed these hot dogs which are wrapped in a Heiner brand “sunny” bun.  They cost about $3 at sporting events.  What kind of hot dogs are they?  They are Cincinnati’s own, Kahn’s hot dogs, made with turkey and pork.  They are regular sized hot dogs, not the huge sausage dogs that The Big Ragu hates.  We told you where the best sports hot dog is, all you need to do is choose your toppings: mustard or ketchup… or both.

 

THE GYROS at GYRO PALACE :

The Supreme Gyro at Gyro Palace

Let’s face it, it is hard to find a good gyro in Dayton, Ohio.   Some people wait for the annual Greek Festival to get their fix.  But The Big Ragu knows where you can get a fantastic Gyro, year round.  In a small shopping center near the corner of State Routes 725 and 741 in Miamisburg, lies the Gyro Palace.  For more than 10 years this family run business has served up heaping handfuls of giant gyros to happy customers.  The kitchen workers slice the gyro meat, place it in a pita, then top it with fresh tomatoes, sliced onions and Tzatziki sauce.  The regular gyro sandwich is $5, while a chicken gyro is $5.50.  Trust us, this sandwich will fill you up and is worth every penny.  Whether you eat in or carry it out, you will enjoy a Mediterranean Food Adventure here!

 

THE DEEP DISH PIZZA WITH TURBO CRUST at JETS PIZZA:

Deep Dish Pizza at Jets

Want a pizza that packs a hunger busting punch?  Then you have to try the Deep Dish Pizza at Jet’s.  Started in Sterling Heights, Michigan, this thick square deep dish pizza is loaded with tomato sauce and sliced into rectangles.  Strangely reminiscent (we would say almost identical) to the Noble Roman’s Siclian Style Pizza of the 70’s and 80’s, this pie is a blast from the past.  It is also one of most filling pizzas we have ever eaten.  The thick crust is topped as you wish, then finished with a mound of cheese.  We suggest to also ask for the Turbo Crust which means the crust is brushed with butter, garlic and romano cheese.  A great value for the size and taste, make sure you fly on over to the location near Whipp Road in Centerville.  From this point forward, we are no longer responsible for your addiction to Jet’s Pizza.

 

THE FIREHOUSE 5-WAY at GOLD STAR CHILI:

Gold Star Chili’s “Firehouse 5-way”

In 1965, Gold Star Chili entered into the Cincinnati chili wars, and has been heating things up ever since.  Your Food Adventurers also like to spice things up.  Gold Star’s “Firehouse Way” option of ordering any Cincinnati style chili classic allows anyone to do just that.
What makes up a Firehouse 5-way?  The dish starts with the standard spaghetti, chili, onions, beans and cheese.  Then the magic happens, as a roasted red pepper hot sauce is added around the dish.  The creation is then generously sprinkled with a unique 5-pepper spice mix.  The meal is a great twist on a regional dish.  The Big Ragu like to visit the Monroe store, or the restaurant in Lebanon.  No matter which location you are at, if you want to share in the hotness, then order the Firehouse 5-Way at Gold Star Chili. When it comes to heat, they just dont sing it, they bring it.

 

Have you had one of our favorite Dayton food dishes?  If so, please comment below !

Expect an article from FOOD ADVENTURES every Thursday on DaytonMostMetro.com

Click here to become an official fan of our FOOD ADVENTURES page on Facebook.

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Beers of St. Patrick’s Day – Video Reviews

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St. Patty’s day is just around the corner. As with most things having to do with Irish-Americans, this means a lot of alcohol consumption. I can attest to the validity of  this statement due to my heritage, which is mostly Irish (though you’d never know that because of my German last name). While most people think of Guinness as the quintessential St. Patrick’s Day beer, there are other options out there – in fact, there are a TON of beers to satisfy your Celtic craving. I recently shot reviews of a few of these beers. Check out these videos

 

Murphy's Irish Stout

Murphy’s Irish Stout

 

[yframe url=’http://www.youtube.com/watch?v=uJOfKb75n4I’] This is the Snobby Beer review of Murphy’s Irish Stout from Cork, Ireland. Murphy’s is sort of known as the “other” Irish Dry Stout, and is available in cans and draught. The can features a nitrogen widget that produces smaller bubbles than carbon dioxide, which gives the impression of a smoother, creamier beer. This beer is only 4% Alcohol by Volume. Murphy’s was bought by Heineken in 1983.

Killian's Irish Red

Killian’s Irish Red

[yframe url=’http://www.youtube.com/watch?v=Nkkk1_f1XMs’] This one is pretty much only “Irish” in name. Killian’s is an amber/red lager brewed by Coors Brewing Company, and is available year-round. According to the website, Killian’s started as a more traditional Irish Red Ale. George Killian supposedly wanted to share his beer so much that he brought it to America. Whether or not this story is true, nobody can deny the fact that this is one of the most widely available beers on the market in America today.

 

That’s it. No, seriously, there’s no more beer reviews. Were you expecting something else?

 

…Oh, what the heck, here’s the Guinness reviews I shot last year.

 

Guinness

Guinness Draught

[yframe url=’http://www.youtube.com/watch?v=upwI1ApnUnA’]Guinness Draught is made by Guinness Ltd, located in Dublin, Ireland. Guinness Draught is arguably the most famous stout on the planet. Unlike most stouts, which are generally on the heavier side, Guinness is actually lighter than some light beers! The perceived “heaviness” of Guinness comes from the nitrogen, which produces smaller bubbles.

Guinness Foreign Extra Stout

Guinness Foreign Extra Stout

[yframe url=’http://www.youtube.com/watch?v=xRUOysHCoNM’] Guinness Foreign Extra Stout is the hoppiest stout made by Guinness. Many people say that this is better than Guinness Draught – is it? We find out in this video!

 

These reviews can also be found at Snobby Beer.

Grand Opening of Second Location for Thai Restaurant

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First thing’s first.  Go to your calendar and clear any plans you may have for dinner next Monday, March 19.  ‘Why?’ you ask.  Because House of Thai in Miamisburg is having their Grand Opening!

House of Thai is a wonderful little venue located right off of South Springboro Park, owned and operated by Hemant Wiratsorn and his wife, Chuthamat Phornpiriyanon. This is the restaurant’s second location, as the other House of Thai is located in Beavercreek.  Actually, the Beavercreek venue helped get the ball rolling on opening a second location.  A loyal customer, who loved House of Thai’s cuisine, owned a vacancy within a building in Miamisburg, where he suggested Wiratsorn open a second restaurant.  This new location has the same delicious menu, with the scrumptious addition of sushi.

Business at this new location in Miamisburg has been steadily picking up, but more importantly to

Panang Curry

Hemant is the opportunity to develop a relationship with his new customers through this House of Thai Grand Opening on Monday.  It’s very important to him that his customers don’t feel rushed to eat and that they stay as long as they would like.  “I want people to come here for relaxation. That’s why we are the ‘House’ of Thai,” explained Hemant.  When I visited with my boyfriend, George, we definitely felt at home.  The dining environment was very casual and easy-going, and I especially enjoyed getting to know House of Thai’s friendly staff.  They made me feel like a long-lost family member, even though we had just met each other for the first time.  Hemant and his staff’s warm hospitality is surely what will bring me back to House of Thai many more times; at this little restaurant I have found a home—a house full of family and delicious food.

Bakery Rolls

Speaking of food, I have never tasted such delicious Thai cuisine before, nor have I seen such a gorgeous presentation of ANY type of cuisine.  I am, by no means, a food expert, but I would surely deem this food tasty.  To put it simply, House of Thai’s eats were spectacular. George and I felt like royalty on our visit.  I could tell Hemant and his staff were genuinely nice people simply through our conversation, but when it came to sampling some of the dishes, they went above and beyond for this interview.  When George and I were presented with seven different exquisite Thai dishes and two specialty drinks, we were awestruck.  For a few minutes, we said nothing but “thank you,” over and over again.  I honestly thought I was dreaming, but taking my first bite, I soon realized that I actually was living out this dream-come-true.  I still don’t think I can ever fully express my gratitude no matter how many times I thank them.

Pla Samors (three flavored fish)

While we were there, we had the great privilege of trying a number of delicious dishes.  George and I enjoyed every single dish, and we can honestly say there were no plates left unclean (embarrassing picture to follow).  As an appetizer, we dined on Chicken Satay, which is chicken marinated in coconut milk and herbs, accompanied with a peanut sauce that complements the chicken beautifully. From the seafood portion of their menu, Pla Samros is a scrumptious three-flavored fish, topped with bell pepper and a special three-flavored sauce.  I love fried fish, and the chef has perfected this fish dish.

Panang Curry was another great dish, which includes chicken, bell pepper, fresh basil, and kaffir leaves in a peanut curry sauce.  My person favorite was the Bakery Rolls, which were only being offered as a special for the night, but are definitely what I recommend ordering if they are on the menu Monday.  I also absolutely love sushi, so the three rolls the kitchen staff brought out were also

King Dragon Roll

plates of which I couldn’t get enough.  The first, the House-of-Thai Special Roll, was spicy tuna topped with salmon and crunchy flake (my absolute favorite of the three!).  The second, the King Dragon Roll, was a sushi roll made of barbecue eel on top of shrimp tempura.  And the last, the Rainbow Roll, was a rainbow of fish and avocado on top of a California Roll.  We were also presented with two wonderfully unique specialty drinks—Thai Iced Coffee and Thai Iced Tea.

Now, you can’t honestly tell me your mouth isn’t watering from reading about this pure scrumptiousness.  And all these pictures included in the article?  They were taken on that very day we were presented this feast (thank you again, Hemant!), and as this picture below can attest to, every dish was finger-licking good.

According to Hemant, House of Thai’s signature dish and favorite among customers is their Chicken Pad Thai, which I actually was able to try this last Saturday, when I visited again. It’s definitely worthy of its “signature” label.  All in all, if you asked me, I couldn’t pick a favorite dish on House of Thai’s menu. It is all that good!  Not to mention, House of Thai receives all of their produce locally, so all of the food is fresh, too! And I know some of you may be skeptical about trying Thai food, but if the spiciness is your concern, be rest assured that when you order, you will be able to determine the level of spice on a scale from one to ten.

It’s good for the soul to try something new every once and a while.  Meet that quota by attending the House of Thai Grand Opening in Miamisburg on Monday, March 19!  Come hungry, and you’ll leave with a family of new friends and a very happy tummy.

Nom nom nom.  Yum!

 

House of Thai in Miamisburg

59 Fiesta Lane   Miamisburg, OH 45342

(937) 938-9437

House of Thai Miamisburg Facebook

Check out their mobile site, too!

Lunch

Mon-Fri 11:00AM – 2:30PM

Dinner

Mon-Thu 4:20PM – 9:00PM

Fri 4:30PM – 9:30PM

Sat 12:00PM – 9:30PM

Food Adventures Get Lucky at Dunaway’s Beef and Ale

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Summer Shandy and a Brooklyn Lager

With St. Patrick’s Day right around the corner, Dunaway’s Beef and Ale in Troy, Ohio is gearing up for their annual event.   With huge crowds and outdoor tents, Dunaway’s  hosts one of the biggest St. Patty’s Day parties in the Dayton area.   Big Ragu and the Food Adventures Crew visited the pub recently and was impressed with the menu and drink offerings.  Since 1991 owners Brenda and Sandy have offered good food and spirits to the Troy faithful.   Known for their roast beef, the friendly staff is always eager to share the daily specials and 11 draft beer choices.  Dunaway’s is a mom and pop place.  It is in an old house facing main street, and is big on personality.

We were seated at our table and promptly ordered a couple of pints.  The Big Ragu grabbed a Brooklyn Lager, which is brewed in Utica, NY, then we went for a Wisconsin favorite, Leinenkugel’s Summer Shandy.   We decided to order some cheese and crackers to match our beers.   We grabbed a jalapeno stuffed hot pretzel, because pretzels go well with beer.. right??

Our favorite appetizer of the day was the peel and eat shrimp.  The shrimp were like our own personal pot of leprechaun gold at the end of the rainbow.  Served cold and with Cajun spice on the shells, they were downright addicting and to die for.  The fresh shrimp sparked our taste buds, and paved the way to try some more specialties.

Dunaway’s Pastrami Sandwich

Dunaway’s menu is heavy on sandwiches and pizza.  We ordered an incredible looking pastrami sandwich which was enormous!  This huge, flavorful sandwich was pure heaven.  The Big Ragu ordered a burger with everything on it.  Plenty of toppings adorned the perfectly cooked hamburger, which was more than a handful.

Your Food Adventurers sampled other items like fish, and the very tasty pizza.  The pizza sauce has just the right amount of kick and will satisfy your cravings for a decent pie.  One special item offered on the menu is the “Garbage Truck Pizza.”  This pizza is loaded with toppings including fresh mushrooms, garlic, onions, tomatoes, sausage, pepperoni, ham, meatballs, black olives, green olives, ricotta cheese, banana peppers, and you can request jalapenos!  How is that for a deluxe pizza?

Another menu item worth mentioning is their “6-Pound Sandy-wich.”   They tout this challenge as “1 person, 45 minutes to eat it and it is free.”  This mountain of a sandwich is filled with beef, ham, turkey, corned beef, pastrami, cole slaw, American cheese, mayo, lettuce, tomato, onion, mustard, horseradish and fries.  It is probably easier to find a 4 leaf clover than beat this monster.

The Hamburger at Dunaways

Dunaway’s  also offers soups, salads and has a full catering service for your next party.  They pride themselves on using local meat markets and vegetable farms including Caven’s Meats, Bowman Landis, Fulton Farms, and Troy Meat Shop.

This place has everything you need for a fun, casual dining spot.  Locally owned, with good food, good drink in a unique atmosphere, it is everything we look for in a Food Adventure.  Just a couple of minutes off of Interstate 75 in Troy, put this place on your radar for good eats.  Don’t forget to grab a pint and toast to St Patty’s day, no matter what day it is!

“Like” Food Adventures on Facebook by clicking here and becoming an Official Food Adventure Fan !

Have you been to Dunaway’s Beef and Ale?  Please comment below!

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Cincinnati Sour Beer – Rivertown Pestilence Review

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Rivertown PestilenceRivertown Brewing Company recently released their first beer of their Brewmaster Reserve Limited Release Series, and the beer is Pestilence. Pestilence is a sour brown ale brewed with 7 varieties of malted barley and wheat. The beer also has has Hibiscus flower, and has gone through the process of sour mashing. You may remember that Rivertown has dabbled in sour beers before.

Rivertown is from the great state of Ohio, and are located in Cincinnati.

From the Rivertown press release:

Rivertown Brewing Co.’s Brewmasters Reserve Limited Release Series is set to kick off next month.

We are pleased to announce the 2012 Brewmasters limited release series starting with the introduction of “Pestilence”. Pestilence is a sour brown ale brewed with 7 varieties of malted barley and wheat, organic whole Hibiscus flower pedals and spicy hops from the Hallertau growing region of Bavaria. The name Pestilence is derived from the ancient biblical term for infection or plague. Through a natural process called sour mashing, we expose the mash to airborne elements for a period of 48 hours allowing for a natural infection to arise causing the beer to sour. After this process is complete, we collect the sweet, sour runnings and introduce the spicy hops. We then boil it for a period of 1 hour and steep it with fresh hibiscus flower pedals. The end result is a wonderfully aromatic blend of fresh botanical herbs and mouth puckering sourness.

Pestilence will be the first of four brews released in 2012 centered around the ancient Mayan apocalypse of 2012 which signifies the world’s end on December 21st. Pestilence holds significance as being one of the Four Horseman set loose upon the world acting as a harbinger of the last judgment charging through at worlds end carrying wheat and a fist full of barley.

Release Date: Early February 2012
Alcohol by Volume: 5.4%
Color: 20 SRM (Brown)
Style Guideline: Wild/American Sour Ale/Brown Ale
Availability: 12 oz bottles 24-loose case/ 1/6bbl keg
Malts Used: Pilsner, Pale, Carabelge, White Wheat, Chocolate, Dark crystal, Munich
Hops: Hallertau Perle
Specialty Ingredients: Organic Hibiscus Flower Pedals
Serving Temp: 55F

P.S.- Save one bottle to enjoy as a vertical on December 21st 2012

APPEARANCE

The beer pours a Coca-Cola brown, with just the slightest amount of deep red light poking through. There was a tiny white head when first poured, but it went away fast and left nothing remaining. There was little visible carbonation. Overall, it looks somewhat like a clear Belgian dark – nice looking beer.

SMELL

There’s some interesting aroma coming from this beer. There is some nice dark fruits, such as plum and raisin. There is a bit of Greek yogurt, which is followed by a bit of stomach acid… Not exactly unpleasant, but definitely different. There’s a good amount of sweetness on the nose as well, bringing some nice maltiness and maybe a bit of caramel. The hop character is on the spicy side, bringing some floral and honey-like aromas. Overall, pretty complex but not the most pleasant smelling brew.

Rivertown Pestilence Label

TASTE

 

The taste is fairly different than the aroma. There is a surprising amount of cocoa in this beer, which I was not expecting. There’s a big amount of nutty flavor that reminds me a lot of cashews, which was also unexpected. There is a decent sour twang to it, but it’s not a jaw-locking sourness. More like a pretty solid tartness throughout. The first few sips brought that stomach acid flavor, which reminded me of… well, puke. As it warms up, though, that flavor is replaced with more of a Greek yogurt flavor. There’s a lot of dark fruits in here, as well as some hop spice and floral flavors. This is a pretty complex beer on the tongue!

MOUTHFEEL

This has a bit more body than I had anticipated. There is a nice, dry finish and the tartness creates a crisp mouthfeel. There is a lingering oily feeling that reminds me of the leftover oil from a cashew. It’s pretty easy drinking, but the sort of wild flavors keep this from being a beer you can chug. Nice mouthfeel on this brew.

OVERALL

An unusual beer to say the least. It’s not a sour to end all sours, but it is a unique experience to drink this beer. There’s some interesting funky things going on that makes you want to keep drinking, but it’s not so wild that it’s off putting. Admittedly, the stomach acid aroma and taste frightened me at first, but it smoothed out as the beer warmed. I would definitely recommend trying this beer. It’s fairly cheap for a sour ale, so grab a few bottles and age’em until after the end of the world.

Cheers.

This review can also be found at Snobby Beer.

SCORE: ★★★ 3/5

Food Adventures’s Small Bites for 3/1/2012

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Welcome to the latest “Small Bites” feature from Food Adventures

Small Bites is our bi-weekly article that highlights of some of our favorite local food and menu items.

We are not food critics, we are just two guys that love to eat. Big Ragu and The Food Adventure Crew  check out places off the beaten path, mom and pop establishments, and little known dining spots of the Gem City and beyond.

This Small Bites installment features the following:

THE PIZZA AT SOFT ROCK CAFE:

Deluxe Pizza at Soft Rock CafeOk, so you would not think Dayton’s top karaoke bar would be known for its food.  However, this Centerville hot spot has customers talking about its great pizza.  Delivered to your table piping hot, the pizzas are heavy on taste, and light on your pocketbook.  Soft Rock Cafe owners Curt and Mark decided to streamline their menu to a handful of items, anchored by their thin crust pizza.  Soft Rock’s kitchen guru Lisa has perfected her pizza making, to the delight of many hungry karaoke fans.  We suggest you try the deluxe pie, the more toppings the merrier!  Trust us on this one, it is a pizza that will have you singing its praises!

 

THE FISH AT ALTER HIGH SCHOOL’s FISH FRY:

Fried Fish Topped with Tartar Sauce

In the lenten season of fish fry’s, this one stands out as a favorite.  Heck.. or should we say “Hecht,” because many local fish frys like this one are run by the famous Hecht family.  Besides the Alter Fish Fry, the family runs about 9 other fish frys, including St. Francis of Assisi Parish, St. Albert the Great Parish and Incarnation Parish events.  The Alter fish fry is said to crank out about 1,200 pounds of fish.  What is the secret to the great taste?  Is the the fresh Atlantic cod fillets? Maybe it is the batter recipe that includes an egg wash, then a mixture of cracker meal, corn meal, salt and pepper before hitting the deep fryers.  What’s not to love?  The once a year event ticket prices are $12 for all you can eat fish, fries, bread, cole slaw, 3 alcoholic beverage tickets, and free soft drinks.  The condiment tables feature cocktail sauce, malt vinegar, ketchup and a wonderful tartar sauce mixed with a hint of horseradish.  Next year don’t miss this event, or it will be the “big one that got away.”

 

THE GNOCCHI AT MAMMA DISALVO’S ITALIAN RISTORANTE:

Mamma DiSalvo’s Homemade Gnocchi

Gnocchi, say it with us folks, is pronounced “Nyaw-kee.”  This small pasta dumpling is usually the size of a large bean and made with potatos.  A filling dish for even the biggest appetites, this meal has been perfected by the kitchen staff at Mamma DiSalvos.  From Mamma’s homemade sauce, to Bobby and Nick DiSalvo’s added touch, the gnocchi dinner at DiSalvo’s is an event in itself.  The pasta is topped with an incredible marinara sauce and freshly grated Parmesean cheese.  The meal is served with meatballs or Italian sausage, uh-oh, The Big Ragu is the only Italian we know that doesn’t like meatballs or Italian Sausage.  Oh the shame!  Whether you eat or share this meal, you will be happy with the rich, full flavors.  This dinner is worth the wait and price, because some of life’s homemade treasures take time to create.   To see the rest of their amazing menu and  homemade authentic Italian meals, click here.

 

THE DAYTON DOG at CHICAGO GYRO’s and DOGS:

The One and Only “Dayton Dog”

Food Adventures loves a good hot dog.  On a whim, he went into a small eatery on Wilmington Pike and Irving Ave called Chicago Gyros and Dogs.  There he tried some of the best hot dogs he has ever eaten.   One of his favorite was the “Dayton Dog.”   This hot dog is a handful, and loaded with toppings.  The Dayton Dog starts with a poppyseed bun, and a Vienna Beef Frank.  It is then topped with relish, onions, the painfully hot sport peppers, and a mound of fries.  This hot dog will light you up with heat, but it delivers on taste.  For around $3 you too can try this original Dayton creation!  The menu also features some fabulous Greek Gyro sandwiches as well.  This is one restaurant that we are happy to say is “going to the dogs!”

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The Big Ragu and Crew, Rise & Shine at The Blueberry Cafe

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Mushroom Omelette and Toast

Do you know The Muffin Man?  He lives at The Blueberry Cafe !  We set out on a morning Food Adventure to check out this Bellbrook restaurant that has developed quite a loyal following, including some of our friends.  Nestled into a row of shops, not far from State Route 725 and main street lies this popular eatery.  What keeps people coming back?  The quaintness, the menu, and the Muffin Man!  Packed with personality, The Blueberry Cafe has a small dining room that stays fairly busy all year long.

Upon entering, customers are greeted by a hostess, who stands in the midst of a mini-country store filled with various knick-knacks from purses to homemade items.  As patrons are seated in the tiny dining room, one may realize this is not your ordinary breakfast joint.

Sure, the menu staples are the traditional French toast and Belgian waffles, but it is accented  by specialty quiches, fantastic bacon and Queen City Sausage.  They also feature “big as your plate” pancakes that are fluffy and tasty. A true Food Adventure.

One a side note, each serving plate in the restaurant is as unique as the food.  We recommend going for one of the signature breakfast platters, which range from four to nine dollars, and give a great value for your dollar.  For the whole menu including  lunch choices, click here.

The Strawberry Shortcake Muffin

Last but not least, is one of the biggest attractions at The Blueberry Cafe, …. the MUFFINS !   We told you this place has personality emanating from the menu to the employees.  One such employee is Tony the “Muffin Man.”

Almost like a superhero, he enters the dining room with his trademark chef’s hat.  He twirls from table to table with his display plate of muffins, dazzling the diners.  Excitement builds as he delicately describes the day’s specialty muffins in his deep, rich voice.  Appealing to the eyes and the mouth, the fresh homemade muffins are around $2.50-$3.00 and worth a try.

The Blueberry Cafe is open daily from 7am -2pm, and is open for dinner only on Friday evenings from 5pm-8pm.

Next time you wake up on a lazy day, with your stomach growling, take a trip to Bellbrook’s Blueberry Cafe.  When you see the muffin man, tell him Food Adventures sent you !

Have you been to see the muffin man?  Please comment below with your thoughts on The Blueberry Cafe.

Please visit FOOD ADVENTURES  on FACEBOOK and “like” us to become an official fan !

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J. Gumbo’s—Providing Us with a Reason to Celebrate Mardi Gras!

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Ready for a magic trick? I’m guessing the first thought to pop into your head after reading that they offer Southern cuisine included some variation of the word “spicy;” whether that was preceded by “too,” “adequately,” “awesomely,” or “freakishly,” can be your little secret, but let me tell you one of mine—at J. Gumbo’s, it’s not about how much spice they can pack into a bite. “It’s more about the flavor,” clarified John. And there’s nothing like some good Southern flavor to celebrate Fat Tuesday/Mardi Gras, which just so happens to be tomorrow, the very day that J. Gumbo’s is offering a remarkable all-you-can-eat special!

Pairing well with their unique selection of food, J. Gumbo’s also has a very unique story.  John Krabacher, manager and chef, was able to sit down with me last Friday to give me a history lesson, including that of himself and the company. John grew up along Brown Street, having his first Cheese Steak from Milano’s when it still occupied J. Gumbo’s present location. He even had his first beer at Timothy’s! He and his friends lived among these college parts and even developed a weekend routine, which included sneaking past the cops who always used to wait in Arby’s parking lot. After some growing up, John has become a chef, helped run Kanoe Cafe, and shared recipes through his blogs; John’s latest adventure is managing this newest baby of the J. Gumbo’s franchise. Whilst speaking to me about it, he said, “If you told me two years ago I’d be here, I’d tell you that you were nuts. I don’t like franchises.” So naturally I wanted to know why he decided to dive into this franchise. Usually a chain like this wants to stick to certain recipes, which, in John’s opinion, takes away from the creativity of the food. But John’s great ideas, knack for taste, and personal relationship with the founder has given him the ability to tweak recipes, and now he proudly claims his J. Gumbo’s houses the best food of the franchise. This was only possible with the help of his right-hand lady, Erin. “Erin’s really good at what she does,” which consists of a whole slew of things, including perfecting their bread pudding recipe; baking their corn bread, bread pudding, and apple cobbler from scratch; and the daily task of keeping John in line. They complement each other brilliantly, both fully understanding what is needed for their Store Number Thirty-Nine to succeed.

Jambalaya with Garlic Bread

Store Number One was founded by a thoroughbred jockey, named Billy Fox. He was getting tired of the stable food, so he started cooking Cajun. After his career as a jockey, he retired to Louisiana, where he started Gumbo A Go-Go. Eventually, after some hard work, the company evolved to what we have today on Brown Street—J. Gumbo’s. Their gumbo has evolved along with them, which can now only be described as none other than delicious. Considered by John to be the restaurant’s must-have item, their gumbo has improved a lot over the years. If you’re interested in more of a sweet dish, J. Gumbo’s offers a vegetarian entrée, entitled Bumblebee Stew, which happens to be my absolute personal favorite. Pair that with their Jambalaya, and you’ve got my ultimate Southern combination. Want to dive into something with a little more zing? Their Voodoo Chicken, tomato-based and spicy, might just be what you’re craving. Billy Fox actually started the company on only two recipes: the previously mentioned Voodoo Chicken and what they call Drunken Chicken—made with black pepper and pepper corn seasoning, marinated for 24 hours in beer. College students, let me repeat that—BEER! And don’t worry, not Natty.

Bumblebee Stew

On that note, John was very excited to tell me they will be getting their liquor license very soon and plan to house an assortment of Louisiana brews, the perfect way to top off this Southern meal. If you’re still a bit hesitant to try something completely new, J. Gumbo’s offers free samples to first-timers. Try it out this Tuesday, the twenty-first of February! And once you realize you love it, you will be happy you chose to come to J. Gumbo’s on Fat Tuesday. ‘Why?’ you ask. Because this Mardi Gras, J. Gumbo’s is having ALL YOU CAN EAT for only $12! You get a stamped card once you pay, and you can come back for breakfast, lunch, and dinner if you so choose. This is the ultimate gift for your taste buds, whether you’re just seeking flavor or hoping to get a little spicy on Mardi Gras!

And to keep us all coming back, J. Gumbo’s is dishing out the deals every week. Mondays are Kid’s night, where Looney Ballooney, a local balloon artist, makes balloon figurines for the families, giving dinner a whole new dimension of fun. Tuesdays, in general, college students can save 10% all day by showing their ID to the cashier. On Wednesdays, municipal workers get 10% off all day, and J. Gumbo’s is just waiting to hear of other specials in which we, as customers, would like to partake. Eating there will satisfy our taste buds; why not satisfy our wallets, too?

J. Gumbo’s casual, down-home Southern cuisine and atmosphere, complete with music of the South, is sure to win you and your taste buds over. I’ve always ventured to have my readers try something new. I haven’t steered you wrong before, and I’m not planning to now. Cajun and Creole food may be completely new to you, as it was for me, or it may be a trip down memory lane of your last trip down South. Either way, J. Gumbo’s is definitely worth a visit. Especially this Mardi Gras!

So grab your beads and meet down on Brown in front of the Crawdaddy sign. And have a happy, flavor-filled Mardi Gras!

 

J. Gumbo’s

1822 Brown Street

(937) 522-0704

Mon-Sat 11AM-10PM

Sun 12PM-9PM

www.jgumbos.com

Food Adventure’s Small Bites for 2/16/2012

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Banana Rum Crunch Crepe

Welcome to FOOD ADVENTURES‘ bi-weekly feature called

“Small Bites,” which is simply a quick take on some of our favorite local food items.

Here are our “Small Bites” for 2/16/2012:

 

THE BANANA RUM CRUNCH CREPE at BOULEVARD HAUS:

We appreciates fantastic food from German heritage.  Boulevard Haus in Dayton’s Oregon District is a favorite stop.  This German restaurant, with a contemporary twist, has developed one of the greatest desserts that we have ever eaten.    It is called the Banana Rum Crunch Crepe.  This monstrous crepe is $6.95 and can be shared among your entire table.  It is loaded with bananas, white chocolate, rum sauce, and is topped with pecan brittle and whipped cream.  This dessert is a MUST, and sticks out among the other amazing menu items at Boulevard Haus.  The crepe tastes so good that it is like an Oktoberfest in your mouth!

 

THE PEEL AND EAT SHRIMP at DUNAWAY’s BEEF and ALE:

Perfect Peel and Eat

Nothing beats a great appetizer to get your taste buds tingling.  Food Adventures has found one such joy at Dunaway’s Beef and Ale in Troy, Ohio.  Their Peel and Eat Shrimp are fresh, crisp, and spiced just perfectly.  This addicting menu item goes perfectly with a pint of beer, and Dunaway’s has a great selection of drafts.  These shrimp are definitely one of the best cold appetizers around.  The Cajun spice dust on the shells helps create the perfect flavor that will have you craving more.  The shrimp are large and can be ordered by themselves, or part of a full dinner deal.  Check the specials, and you may get to have this treasure at a reduced price.

 

THE BIG RAGU SUGGESTS:

99 Cent Hand Rolls at Saya

THE 99 CENT HAND ROLLS at SAYA:

In Fairborn, one of the best kept secrets is a restaurant called Saya.  Located on Kauffman Road, they have some of the freshest tasting sushi around.  Their most superb deal is the 99 cent hand roll.   Let’s face it, sushi can be expensive, so take advantage of this item’s bang, for less than a buck.  The Big Ragu prefers the spicy tuna hand roll.  Put Saya on your Food Adventure Hit List, and you wont be disappointed in their selection.

 

 

THE SUPER DUPER CHEESESTEAK CHALLENGE at THE SUBMARINE HOUSE:

16 Inches of Heaven

Let the Big Ragu suggest a tasty, food challenge for those with big appetites.  The Submarine House has held a yearly event called the Super Duper Cheese Steak Challenge.   Actually, it is going on right now until March 18, 2012.  If you can eat a 16 inch Super Duper Cheesesteak in 16 minutes,  it is FREE !  The “Super Duper” version of the cheesesteak means 3 times the meat and cheese as their normal 16 inch sub.  The cheesesteak must be topped with the “works,” which means mushroom, onion, hot peppers, mayo, lettuce and tomato.  If your time is good enough, you can move on to the finals at a later date!  The Big Ragu ate his sandwich in 6 minutes, but was nowhere near the champion’s time of 2 minutes.  The cheesesteak is fantastic and the event benefits Children’s Medical Center of Dayton.

 

Have you had one of our favorite SMALL BITES ?  Please feel free to comment below and let us know what you think !

Check out Food Adventures on FACEBOOK and “LIKE” us to become an Official Fan …

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El Meson unveils a new “$3 Appy Our”

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Starting today, Feb 15th and running weekdays from 4:30-6pm, El Meson will be tempting us with some $3 cocktails and some really affordable appetizers.  Featuring a rotating menu of empanadas, chinckent Tinga, Flauta, tacos and chees puffs you’ll be able to enjoy Tapa and small plates for a small piece of your wallet.  This treats all run  $3 – 5.

Here’s the weekly line up:

Mojito Monday

Taco & Tequila Tuesday

Sangria & Small Plate Wednesday

Tapa Thursday

Weekly Featured Cocktail Friday

 

You can find the family owned El Meson at 903 E. Dixie Drive in West Carrollton.  The area is currently experiencing some road construction, so be aware of orange cones and detours that may appear from time to time! And while you’re there, check out the salsa dancing or sign up for a cooking class!

 

Craft Beer Goes Gluten Free – Dogfish Head Tweason’ale Review

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Dogfish Head Tweason'ale

Tweason’ale from Dogfish Head is a gluten free, sorghum based beer brewed with strawberries and honey. This is the first 4 pack in the Dogfish Head lineup in 5 years. Dogfish Head certainly isn’t the first brewery to make gluten free beer, but this is arguably the biggest release of a beer of this type.

From the Dogfish Head website:

The No. 1 thing Dogfish lovers ask for at our pub, in our brewery and on our website is a gluten-free beer. But not just any gluten-free beer — they want gluten-free with gusto.

 

“It seems as if lots of folks who have gluten-tolerance issues are pining for an interesting beer,” says Dogfish founder and president Sam Calagione. “While there are a few well-made examples that mirror traditional beer styles, there arent any off-centered offerings.”

 

Enter Tweason’ale.

 

For our first new 12-ounce 4-packs in nearly half a decade, we replaced the classic barley foundation of beer with a mild sorghum base. The hints of molasses and pit-fruit are balanced by vibrant strawberry notes and a unique complexity that comes with the addition of a malty buckwheat honey.

 

We believe health-conscious beer drinkers and the millions of Americans who suffer from Celiac disease can cut back on gluten while relishing the distinction and drinkability of this very special brew.

 

Tweasonale is a seasonal for between the seasons. It will first hit shelves in late January 2012 and will be released four times a year through our national network of distributors.

 

This beer was pretty labor-intensive to make, but it was a beautiful process. We invited our artist friends Jamie and Kevin to come document our brew with their ultra-cool Cinemagraph process. Check out the process here.

 

Original Release Date:

 

07/2011

 

Food Pairing Recommendations:

 

Fatty fish, dried fruit, salted nuts

 

Wine Comparable:

 

Rose

 

Here is my review for this beer.

 

APPEARANCE

 

Beautiful stuff – it’s a crystal clear honey-blonde color. The head was small and didn’t stick around for very long, but there was some nice visible carbonation in the glass sort of like champagne. In fact, this beer looks a lot like champagne due to its clarity. I must say it makes me thirsty just looking at it!

 

 

SMELL

 

The strawberry comes through and creates a nice, refreshing aroma. It’s on the border between smelling like fresh fruit and artificial fruit, which isn’t necessarily a bad thing in this case. It’s followed by an unusual earthy aroma, and perhaps grassy notes and baker’s yeast. The honey is subtle, but present. Overall, this a nice smelling fruit beer.

 

TASTE

Dogfish Head Tweason'ale Label

 

This beer has some interesting flavors! The strawberry comes out, bringing some nice sweetness and slight tartness. There’s sort of a spicey character, not quite like Belgian yeast notes (clove, banana, etc) but more like fresh or candied ginger. There’s some slight earthiness in there, but not as much as the nose. A yeast flavor comes through as it warms. It almost reminds me of sparkling grape juice in terms of flavor.

 

MOUTHFEEL

 

 

This is a really light beverage. There isn’t much body to it, which makes it extremely easy drinking. It’s nice and effervescent, and it doesn’t really feel like beer. It feels more like champagne or even soda due to the dryness and the high carbonation.

 

OVERALL

 

Not a bad brew in the least bit! I grabbed a whole 4 pack, and I’m glad that I did. It’s got some really nice flavors and is super easy to drink, so this is a beverage for both people who like beer as well as people who don’t. It’s nice to see a fairly large craft brewery like Dogfish Head produce a gluten-free beer that people with or without gluten allergies can appreciate. The lack of body makes the brew a little under-satisfying, but the complex flavors make up for it.

 

Cheers.

 

SCORE: ★★★ 3/5

This review can also be found at Snobby Beer.

 

 

 

10? with De’Lish Cafe’s Chef Anthony Head

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Born and raised in Dayton and a graduate of Colonel White High School for the Arts and Ball State University School of Business respectively, Chef Anthony T. Head’s culinary journey began as a child with the adult responsibilities of buying groceries and preparing meals for his family.

His first cooking job outside of culinary school was an internship opening up The Wine Loft franchise out at the Greene. He was the first cook hired and helped set up the kitchen and  trained under the late Richard Pignetti of Houston. He says, “Chef “Pig” really set the tone for my career with his terse language and instruction.”

He worked as a volunteer at an HIV/AIDS testing clinic in West Dayton, the Mt. Olive One Stop. Among his responsibilities, he worked with the kitchen staff where he strived to provide well balanced meals, not through instruction, but through grocery shopping (selection). Chef Head says, “people always brag about ‘where’ they went to school or worked, but rarely about what they’ve ‘learned.’ The most important lesson I learned in culinary school was HOW to shop. Anybody can cook, but most people don’t know where to go to get certain ingredients or how to prep them for cooking.”

After his service term ended with Americorps, he was the first cook hired to help Jenn DiSanto open Fresco. The job at Fresco was an  internship required as part of his culinary education at Sinclair.  As a member of Sinclair’s State Hot Foods competition team, Chef Head added a 3rd place finish and ACF bronze medal to a growing list of awards and credentials from Sinclair’s American Culinary Federation certified program and was named 2011 ACF Jr. Culinarian of the Year for the Miami Valley.

He was then hired to assist Kim Collette open Olive. He says his  contribution to Olive was limited to some recipe development and helping staff her crew with some of his best friends before taking a consulting gig at De’Lish Cafe with Chef Mark Brown (who is now at Taste in Trotwood). He’d worked with Mark, catering several events throughout the city after he volunteered to work with him at the African American Wellness Walk (held at Island Park each spring)a couple of years ago. That lead to a temporary job  help train the prep crew at De’Lish and before long, Chef Brown  ended up staying on to become their Executive Chef and naming Anthony his Sous Chef.  Chef Brown groomed  Anthony and groomed him to take over at De’Lish Cafe, which he did in  in early December 2011.

 

Honey glazed Salmon

What is your favorite ingredient to cook with?
Love, and I know it sounds cliché or even corny, but it’s what makes the difference in my kitchen. From the music that plays in our kitchen to how a cook feels on a given day, to who we’re cooking it for-it (or lack thereof) comes out in the food!

What ingredient do you dread? All food is good (on some level). It’s what people do to it that makes it bad. That said, most things canned leave no room for improvement.

What’s your favorite dish to make? Any kind of risotto.  It’s such an intimate dish that requires your full attention. Like many of the analogies in our kitchen, the process of making risotto is like date night. Since this a family show, I’ll give you the PG version:  you have to be thoughtful enough to have all the ingredients in place and once you get started you can’t stop until well, it’s finished 😉

What’s your favorite pig out food? Ghirardelli Triple Chocolate Chip Brownies (slightly undercooked) and Hagen Daz Ice Vanilla Ice Cream (that’s why it’s on my menu at De’Lish!)

Chef Head with the De'Lish crew

What restaurant, other than your own do you like to dine at in the Miami Valley?
When I get a chance, I love to run over to Flying Pizza to grab a slice or powwow over brunch at Olive, an Urban Dive.

What’s your best advice for home chefs?
People are pretentious, not food. Cook what you have, the way you like, for people you like.  That’s how it’s been done Best throughout the course of history.

If you could invite any 4 guests to a dinner party who would they be and why?
That’s easy, my late biological and foster parents. They loved me in spite of myself and constantly bolstered my confidence in every endeavor I ever undertook. They stoked my passion and made me realize  that I could do anything I put my mind to, if I cared enough to do it!

Who do you look up to in the industry and why?
Wow, too many to name them call, but a few come immediately to mind: Julia Childs for making French cuisine accessible and learning with such a genuine interest and passion for so many years on public television. Thomas Keller for his penchant for culinary and experiential perfection and successfully leveraging a network of artisian suppliers and Ming Tsai for being a locally grown
talent (I always root for our hometown heroes!)

Korean fried chicken with Asian cabbage slaw atop ginger-curried rice

What do you do in the Miami Valley on a day off?
I’m a young Executive Chef what is this “day off” you speak of?  Now, in my “time away from the kitchen” I’m usually slaving away in my home kitchen for my own family, reading something or working on my electric bicycle that I ride to work most days.

Share a kitchen disaster, lucky break or other interesting story:
In the kitchen, aren’t they usually all the same kind of story? Well, I was selected as the 2011 Jr. Culinarian of the Year by our local chapter of the American Culinary Federation. Well, we chef-folk, usually so humble in nature, and me, ripe out of culinary school, I often reminded my staff that I’m only “chef of the year for X amount more days.” Well, on the last day of the year, we’re hosting our New Years Eve event and I took it upon myself to personally cater to our VIP Section.  One of our VIPs made mention that “he didn’t like shrimp” but loved seafood. So when an appetizer plate came up with shrimp on it I simply removed it.  Several minutes later he mentioned that he was “having a reaction” and I asked to what? Well, turns out he didn’t like shrimp because he was allergic to it! While there was no shrimp on his plate, we did have other shellfish in one of the other apps. I ran down the street to a drug store and got some Benadryl which halted any further symptoms, but laughed about it the rest of the night to think, on the last day of my “chef of the year” year, I almost killed one of the most important friends of our business. Fantastic!

 

 

Food Adventures make Pizzas at Johnny’s Slice of New York

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Manhattan Splitsville: Any 3 Toppings on each half

A day in the life of a FOOD ADVENTURER may include using culinary skills from time to time.  When Johnny’s Slice of NY Pizzeria in Centerville approached us about being “Guest Pizza Makers” for a day, we jumped at the chance.  We have enjoyed Johnny’s food, from their pizza to their calzones, so we couldn’t wait to toss a few pies for fun.

Owners Johnny and Michelle Rivera asked us to develop our own special pizza that would be added to their menu.  We came up with the “MANHATTAN SPLITSVILLE” pizza, which is any 3 toppings on each half of the pie.  The event took place on Sunday, January 22nd. Friends, family and Johnny’s regular customers joined us for the festivities.  That day only, the 18inch versions of the Manhattan Splitsville sold for the special price of $15.

We showed up an hour before the event, ready for training.  We were greeted by the staff who had made us special t-shirts adorned with our names  and the Johnny’s Slice of NY logo.  We changed into our uniforms and the phones began to ring with orders an hour before they opened!  Johnny took the orders and opened early, so we had to train on the fly!

Food Adventures helped both in the kitchen and bringing orders to the crowded tables.  He also welcomed customers and explained the special of the day.  We were at the front of the house, mingling with new and old customers.

Also, the Big Ragu was putting cheese and toppings on the pizzas and loading them into the oven.  He even brushed the crusts with garlic butter, then sliced the pizza pies into those huge NY slices.  It was a blast and we are very thankful for the people who came to visit and support the event.  We got to serve up slices of love, Food Adventure Style.

Fresh Homemade Calzone – the Best !

Those who have not had a chance to visit Johnny’s Slice of NY Pizzeria, need to try this family-owned place.  Johnny, who grew up in the boroughs of New York City, learned to develop his own pizza sauce, with a terrific flavor.  Their dough is made fresh daily.  They have many  specials including two New York sized slices and a soft drink for 6 bucks which is popular with the high school students.   Not in the mood for pizza? Let us suggest the calzone or stromboli, which are the best we have ever tasted.  Another favorite is the stuffed pizza creation called the Brooklyn Brawler.  This huge pizza is sold by the slice or whole.  There is even a “Brooklyn Brawler Challenge” where if two people can eat the 18-inch, eight-pound pizza stuffed with pepperoni, sausage, ham, bacon, mozzarella, and provolone in 30 minutes, they get it for free!  Winning contestants also get a T-shirt and picture on the “Wall of Fame.”   If the pie doesn’t get finished, the photo goes on the “Wall of Shame.”

Johnny’s also offers subs, salads, breadsticks and pasta dishes as well. Visit them at 57 W. Franklin Street in Centerville for authentic New York Style Pizza and more.  Below are lots more photos from our “Guest Pizza Makers Event.”  Maybe you will see yourself in the photo album.  Please feel free to leave your comments below about the event or your experience with Johnny’s Slice of NY Pizzeria.

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