DaytonDining

White Castle: Yes or No ? Comment to Win a Crave Case of Sliders !

February 5, 2015 By Dayton937 40 Comments

Nothing like the smell of a White Castle. Same applies 5 hours later

The White Castle Hamburger in its Natural Habitat

Sliders. People either love them or hate them. Only Food Adventures would tackle such a volatile subject. What is your opinon? We need your vote by commenting below, and there is a prize at stake. We ask the question: White Castle….. YES or NO ?

One lucky winner will be chosen at random to win a bonus prize. If you win and your vote was YES, you get a Crave Case of 30 White Castle hamburgers. Eat them yourself or give them as a gift to your favorite foodie.

If you win and your vote was NO, we can negotiate another burger gift card (Voltzys or Hamburger Wagon, etc).

But this is your chance to be heard.

Do you crave their food or do you despise it? Stand Up! Be Heard !

White Castle….. YES or NO ?

WHERE DO THE FOOD ADVENTURES STAND?

CHEF HOUSE: “My vote is NO. I seriously don’t eat fast food.”

HUNGRY JAX: “My vote is YES. They remind me of my mom’s ‘steak umms’ sandwiches, so for me it’s nostalgic.”

THE KING: “My vote is NO. This vote is based on the after effects.”

White Castle: Do you love ’em or hate ’em ?

THE BIG RAGU: “My vote is YES. The secret is, don’t eat more than 4 at a time, and you will crave them again.”

HERE’S THE SKINNY:

— White Castle locations in the Dayton area are a dying breed. Only 2 remain, one at 5201 Salem Bend in Trotwood, and one at 6901 State Route 123 in Franklin. The next 2 closest locations are in Middletown and South Lebanon. But the chain, still has a cult following.

— The first White Castle hamburger was served in 1921 in Wichita, Kansas. However, since 1933 the company’s headquarters have been in Columbus, Ohio

— For all you romantic types, every year on Valentines Day, White Castle offers to reserve a candlelit table for two, complete with a server.

For those of you who have never had the pleasure of a White Castle burger, Hungry Jax and The Big Ragu scoured the menu for our “MUST EATS. ”

Onion Chips: the Crispy Catalyst, for a Full Experience

MUST EATS:

— CHEESEBURGERS: The tiny hamburger patty has 5 curious holes punched in the meat, like a #5 on a 6 sided dice. It is steam-grilled with onions and topped with cheese and served with pickle on a bun. Some people grab some ketchup and mustard packets to add later, others are purists and eat them “as is”

— HAMBURGERS: Same as above, but with no cheese. This is the famous “slider.” People have been known to throw down 10 or more of these bad boys. Caution: It is nicknamed “slider” for its gastro intestinal wrecking power of sliding in, and sliding out.

— ONION CHIPS: Delicious and addicting. But beware, these are the catalyst for stomach grumbling and mixed with sliders, can produce super powered “Dutch Oven” options at night.

— DOUBLE CHEESEBURGER: This sandwich is White Castle’s big hunk of burning love. This is a double stacked cheeseburger and is surprisingly filling. Two of these and you are good to go.

Now, it’s your turn. We need you vote thumbs up or thumbs down to White Castle. Yes or No to Slider utopia !

PLEASE COMMENT BELOW FOR A CHANCE TO WIN !

For more crazy and original foodie fun, check out FOOD ADVENTURES on FACEBOOK by clicking here !

Browse the gallery below for the myth and legend of White Castle Hamburgers.

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Hasty Tasty Waitress Enters 41st Work Year

January 29, 2015 By Dayton937 2 Comments

Betty Has Served over a Half Million Customers in 41 Years !

Sometimes on our Food Adventures, we run into a personal story that is extraordinary. Such is the story of a waitress at the Hasty Tasty Pancake House on Linden Avenue. Her name is Betty (last name witheld by request). She, herself is an icon at one of the most iconic eateries of Dayton. For 41 years she has hustled and bustled, promptly serving food to patrons. Now 75 years old, she shows no signs of slowing down and still runs circles around people half her age.

Betty’s tale is one of hard work and dedication. She is very humble and never seeks praise or admiration. Betty never complains and very rarely calls in sick.. She is a throwback to when waitresses were truly career waitresses. She possibly holds the record for current servers in the Miami Valley for longevity. We know of no other current server who boasts 41 years at the helm. What an amazing accomplishment!

She has seen owners of the restaurant come and go, and has served many regular customers, some of whom have since passed away. She has been the constant in the revolving world of pancakes, sausage and “Tasty Burgers.”

The Food Adventures Crew is honored to present the scoop on the legendary “Betty from The Hasty Tasty Pancake House.”

HERE’S THE SKINNY:

— It all started in September 1974, when Betty, formerly a stay at home mom to 5 boys, took a job as a waitress in the same year her first grandson was born.

— If you want to visit Betty, she works Tuesdays – Saturdays, 3pm -10pm

— Betty made a conservative estimate, telling us she averages about 50 customers a day. Food Adventures did some math and figured 50 customers a day, 5 days a week, for 40 years, means she has served approximately 520,000 people. That’s enough customers to fill up the Nutter Center 50 times.

Click to Enlarge These Magnificent Pancakes

— Her most famous customer? Red Allen, a famous Bluegrass singer. Betty says he was a good ole’ Kentucky boy who loved to regularly order beans.

— Her oldest customer? A man who lived to the ripe old age of 103 years old. He was a regular at the Hasty Tasty Pancake House, which gives many of us foodies hope that pancakes are healthy for you!

— Although Betty does not own the Hasty Tasty, it is like a family business to her. Her son Chuck, is one of the cooks on staff

— Her secret to success? She drinks a lot of Kool Aid and has fun at her job. “Your job has to be fun,” she says with a smile.

Betty has a great sense of humor, and is one of the sweetest, most attentive servers we have ever encountered. Congratulations Betty on starting year #41. We wish you many more years of success and happiness.

Is this article making you hungry? Are you craving the food at Bunny’s Hasty Tasty Pancake House?

Then let’s not waste anytime showcasing Food Adventures patented list of MUST EATS at the Hasty Tasty !

MUST EATS:

— THE PANCAKES: This is a no brainer. This place is a Dayton icon named the pancake house.. you get the pancakes, Einstein.

— THE TASTY BURGER: Hasty Tasty’s slightly bigger version of the Frisch’s Big Boy sandwich. And guess what, it is just as good, right down to the tartar sauce… if not better.

— ALL U CAN EAT FISH FRY: $7.25 for all you can eat deep fried pollock filets. You get sides like homemade bread and the incredible cole slaw. Add a side of shrimp for 99 cents !

Betty and Her Son Chuck who is a Cook at Hasty Tasty

— THE PECAN WAFFLES: This one also blew us away. The bottom line is they do breakfast right. Available all day, every day. Oh so good.

— FRIED CHICKEN DINNER – This is the Parkmoor’s original recipe. For those that don’t know, Parkmoor was a Dayton restaurant icon in the 1960’s. The chicken is crispy, delicious and a HUGE serving !

— CHICKEN AND DUMPLINGS: Thursday night special that will bring you back to your mom’s or grandmas kitchen table. So much comfort food, so little time. We found paradise on a plate. Keep the trendy, pretentious stuff. This is where their staff eats after work.

If you have not visited The Hasty Tasty Pancake House, get your butt in there. It is a greasy spoon with great eats and cheap prices. Tell Betty we sent you !!

Want more foodie fun? Join the thousands following The Food Adventures Crew on FACEBOOK HERE . Catch all the food filled antics of Chef House, The King, Hungry Jax and The Big Ragu. We don’t visit a place one time. We make multiple Food Adventure trips to an eatery before these articles are written, so you get a real feel of the entire menu and restaurant. True foodies, we devour it all, NO RULES !

Please browse our photo gallery below from our Food Adventures to Bunny’s Hasty Tasty Pancake House.

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Archer’s Tavern Announces Menu for “50 Shades of Grape” Event

January 20, 2015 By Dayton937 Leave a Comment

Not “tied up” on February 10th ??

Then you should know that the Food Adventures Crew is teaming with Archer’s Tavern and Dayton Most Metro for a one-of-kind Wine Pairing Dinner on that night. Dubbed a “50 Shades of Grape Food Adventure Event,” it promises to be at sold out capacity, with tickets being pre-pay only.

The dinner is a brainchild of Food Adventures with Big Ragu and the Crew, and is obviously timed with the release of the popular book to movie release, “Fifty Shades of Grey.” Archer’s was the perfect venue for this event. Partner Dan Apolito and manager Myron Yoder worked with the kitchen staff to develop a menu that rings true with fans of the book. The result is a 4 course dinner, paired with 4 glasses of wine. The powers that be have chosen to keep the wine pairings a secret, much in the spirit of the blindfolds in the book’s story line.

It should be an exciting night with many door prizes, gift certificates, and giveaways, including 2 tickets to the upcoming movie “50 Shades of Grey.” As always, these Food Adventures always hold many surprises. This one may include a blindfold taste test or two.

Wanna join us?

HERE’S THE SKINNY :

WHEN: TUESDAY NIGHT, FEB 10th, 2015 from 6:30pm – 8:30pm

WHERE: ARCHER’S TAVERN in CENTERVILLE

WHAT: 4 FOOD COURSES, 4 WINES

COST: PRE-PAY ONLY – LIMITED SEATING $35 per person, includes the tip

HOW: TICKETS MAY ONLY BE BOUGHT ONLINE THROUGH Dayton Most Metro –> CLICK HERE TO BUY TICKETS BEFORE IT SELLS OUT !

MENU ANNOUNCED !!!

COURSE # 1: BACON WRAPPED MISSION FIGS STUFFED WITH BLEU CHEESE, to be served with a mystery wine #1

COURSE # 2: SEASONAL MELON AND PROSCIUTTO SALAD, to be served with mystery wine #2

COURSE #3: COCOA AND CHILI RUBBED FLANK STEAK, WTH A COCOA MERLOT REDUCTION SAUCE, to be served with mystery wine #3

COURSE #4: LEMON SYLLABUB, a light and creamy parfait like dessert, to be served with wine #4

We are excited to be a part of the menu showcases of Archer’s on this fun filled evening. Get your tickets before they sell out !!

The entire Food Adventure Crew of Chef House,The King, Hungry Jax, and The Big Ragu will be in attendance autographing any of your fuzzy handcuffs, gray ties and boxer shorts that you bring to the dinner. We are also happy that Dayton Dining’s Lisa Grigsby will be joining us!

If you are a Dayton area foodie, then make sure you like Food Adventures on Facebook HERE !

Feel free to browse our photo gallery below .. Mr Grape will see you now ….

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Flavors in Centerville Offering Healthy Meal Plans “To Go.”

January 10, 2015 By Dayton937 1 Comment

Zucchini Boats from Flavors are Delicious !

Today, The Food Adventures Crew shows you an easy way to keep your New Year’s resolutions for healthy eating. Flavors in Centerville continues to launch their “Meals by Flavors” option, where you can plan your healthy meals for the week. You can pre-order 1 meal, or as many as you want. Imagine that, full on, healthy Food Adventures in convenient packages!

We all love Flavors Eatery for their one-of-a-kind, healthy food specialties, that taste delicious. They have so many dishes that taste amazing, yet are low calorie, low carb and packed with nutrients. When new owner, Ryan, bought the Centerville location from Elaine and Rich, he stayed true to their menu. One of his visions was adding this meal program that helped him lose weight.

Now, you can get certain meals “to go” and keep your waistline healthy throughout the week. With “Meals By Flavors” you can turn your resolution, into a lifestyle.

To stay skinny you gotta know the scoop.. so here it is…

HERE’S THE SKINNY:

Centerville Flavors Owner, Ryan and his son

— The concept is simple. Stay on track with your diet by substituting legumes and vegetables for your favorite carb foods. The idea is to “fool” your tastebuds into thinking you are eating your favorite foods. A perfect example is using shredded Zucchini noodles instead of spaghetti or pulverized cauliflower instead of rice. The menu is developed to taste good, and deliver all the nutrition and protein your body needs, in a low fat meal. Simply stated, the flavors are so good, you don’t miss a thing because it satisfies your cravings.

— You must email [email protected] to request a menu, and to place your orders too . Orders take approx 48 hours to prepare, and may be picked up at the Centerville location at 865 E. Franklin St.

— Orders are typically packaged in air tight containers, so that when refrigerated, they will last a few days. Some dinners will last longer than others, depending on ingredients and packaging.

— Menu prices typically run between $6 – $12, depending on the dish. Please note: the $12 meals were sometimes enough for two meals, and we have big appetites.

Now, we present a Food Adventures first. Our all-time healthiest list of “Must Eats,” thanks to “Meals By Flavors”

MUST EATS:

— ZUCCHINI PIZZA BOATS with TURKEY PEPPERONI & MIXED GREENS SALAD: Hulled zucchini filled with marinara sauce, spinach, fresh basil, fresh oregano, and a sprinkle of parmesan cheese. The boats are then topped with a little bit of thinly sliced, fresh mozzarella and turkey pepperoni. (In the past we have also seen these offered with lean ground beef). The result is a cross between a pizza and a potato skin, with hardly any calories. Fantastic must eat, at the top of our list.

Stuffed Green and Red Peppers

— FISH TACOS: The fish offered is usually Salmon and/or Tilapia, and sometimes Wahoo whitefish. The fish is seared and served with a cup of spicy Boom-Boom sauce, two low-carb tortillas, and Flavor’s signature salsa loaded with lime and fresh cilantro. It also comes with a side of apple and vegetable slaw lightly seasoned and placed on a bed of fresh baby spinach.

— CHUNKY CHICKEN SALAD: One of our Food Adventure faves, right off the flavors menu! It starts with spinach and romaine salad with hand-pulled roasted chicken. Also packaged are black beans, apple and veggie slaw, sunflower seeds, cheddar-jack cheese, and of course, Flavors House Sauce. Light, fresh and delicious, this chicken salad is a must eat, no brainer.

—ROASTED RED PEPPER PIZZA: The dough is actually a low carb tortilla. It is then loaded with spinach and roasted red, green, and yellow peppers. Add to that a generous portion of chicken and cheddar-jack cheese blend. This meal is served with a side of buttered, poached carrots.

— AVACADO COOKIES: Made with nothing except Avacado these dark black cookies are amazing and a guilt free treat.

Honorable Mention: Red and Green Stuffed Pepper Dinner: A big meal of peppers stuffed with homemade refried beans, roasted chicken, spinach and topped off with salsa. It is served with a side of mixed veggies.

Also the Smoked Brisket Salad deserves a mention. Thinly sliced smoked brisket on a mix of romaine and spinach leaves. Meal also includes apple-veggie slaw. The salad is also topped with a bed of black beans, sunflower seeds, and Flavors House Sauce!

Flavors Eatery always pleases, and their “Meals By Flavors” program is no different. Brillant usues of legumes, vegetables and sauces make guilt free seem so easy.

But our article doesn’t end here…. With Flavors Eatery there are 3 other important things we would like to mention.

**** 3 OTHER THINGS TO NOTE ***

1) The Flavors Eatery in Centerville now serves dinner every day until 9pm, except Tuesday and Sunday. This is great news for many of us that enjoy flavors, but wished they had extended hours. Our prayers have been answered!

2) There is a Flavors Eatery now in Downtown Lebanon, at 4 South Broadway, where Rich and Elaine have expanded their franchise! They are running the new restaurant just like the original ! Stop in and say hello to this great mom and pop team !

3) Bottles of FLAVORS AMAZING HOUSE GARLIC SAUCE are available at Dorothy Lane Market. What are you doing sitting there? Grab a bottle already ! This sauce goes great on anything from chicken and seafood, to salad and nachos.

So get on your computers, email [email protected], and tell them you want the “Meals by Flavors” menu. For those of us with a busy lifestyle, it keeps your diet on track during the week!

Want to keep on track with all the foodie happenings in Dayton? Then “like” Food Adventures on Facebook, and join the thousands that know, we set the cutting edge trends that other follow. Keep up with the Food Adventures crew of Hungry Jax, Chef House, the King and the Big Ragu and comment on your favorite eateries.

Also – check out our 50 photos below of Flavor’s best items !

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Some Opened, Some Closed – 2014 Dayton Restaurant Changes

January 1, 2015 By Dayton937 1 Comment

Murphys Irish Pub opened this year in Bellbrook

Murphy’s Irish Pub opened during 2014 in Bellbrook

Here we go with a look back at last year’s Miami Valley food happenings. That’s right 2014, the year in Dayton food.

Who opened? Who closed?

Dayton Dining & Food Adventures have the scoop on the restaurant movers and shakers of the Miami Valley! So all you foodies, take a stroll with us down memory lane, and don’t forget a fork.

Newcomers to the Dayton food scene are as follows:

**** OPENED IN 2014 ****

1) TAVERN ON MAIN, Centerville: They dropped the Beef O’Brady’s moniker and went independent in 2014. This Centerville pub, features a sports bar menu and 37 different beers on tap.

Peanut Butter and Jelly Sushi from Sumera, Click to Enlarge

2) BASIL ON MARKET, Troy: This summer saw the opening of this downtown Troy restaurant. The bistro style menu features Italian dishes mostly, with steak, Irish and Thai dishes too. Call it a “completely global menu.”

3) TJ CHUMPS, Huber Heights: The local growth continues as this sports bar funds an expansion into the Huber Heights market. What can you expect? More great food from steaks to salmon, as well as casual favorite like burgers and wings.

4) LITTLE YORK TAVERN, Troy: The former owners of LeDoux Restaurant, opened this expansion on Main Street in Troy. People are drawn to their pizza menu and more!

5) AUSTIN LANDING CHAINS, Springboro: The Austin Landing development has a couple of restaurant additions, albeit chains. Firebird’s Wood Fired Grill out of Charlotte, NC is an upscale version of J. Alexanders. Also, a 15 year old breakfast chain, Another Broken Egg, opened to crowds in 2014 at the Landing as well. You may also recall many people going ape over the opening of another chain with a cult following, Dewey’s Pizza.

Sea Jax is another new star in 2014

6) CROSSROADS BBQ, Fairborn: Priding themselves on BBQ cooked low and slow, this eatery also offers wings, pizzas and sandwiches. This family owned spot has a few signature items you gotta see to believe, like the “McGooey.”

7) LA COLOMBIANA, Beavercreek: Authentic Colombian restaurant located near the Fairfield Commons mall. A family owned business, this unique dining experience that promises to be a cultural lesson in Food Adventures.

8) AREPA’S AND CO., Kettering: The 2nd Street market veterans opened a second location in the area of Dorothy Lane and Wilmington Pike. Maybe this is the restaurant that will finally take hold in that location. Attractions are fresh Colombian comfort food, unique menu items and great patio dining in the summer months.

Tuna Tar Tar at Firebirds Grill, the new place at Austin Landing

9) SEA JAX, Centerville: Ron Sweeney teamed with sous chef Renee Cole to develop a menu of Specialty Burgers, Seafood and craft beers on tap. The place has been busy since its opening earlier in 2014 and they’ve just announced they’ll be open for lunch starting Jan 13th.

10) ZETLAND STREET RESTAURANT, Bellbrook: Up and coming chef Zachary Stringer, leads the way on this fine dining menu. With tasty dishes like Bacon Jam Burgers to Ginger Miso Salmon, you cant go wrong.

11) CARILLON BREWING COMPANY, Dayton: Food and Beer Menu inspired by Dayton’s early settlers. Look for a hodge podge of German and Irish inspired dishes, much of them comfort foods.

12) KETTERING GRILL & CAFE, Kettering: Located at 3800 Wilmington Pike they serve breakfast, lunch and dinner. Salads, Sandwiches, Seafood and Burgers seem to be the base of the menu.

13) SUMERA, Kettering: Touted as “the American sushi company,” this place takes a unique direction with the sushi. With inventions like the “Peanut Butter and Jelly Roll,” they make fans of people who aren’t sushi lovers. They also accommodate the sushi lovers with traditional fare.

Winan’s Chocolates is now at The Greene

14) WINAN’S CHOCOLATES, Beavercreek: They opened a presence at The Greene in 2014. It may be a perfect fit for shoppers to relax with coffees and candies while people watching on the patio.

15) THE OLD ARCANA, Arcanum: It’s a bit of a drive through farmland to get there, but the quaint homey feel of this restaurant was a much needed addition to the town. Serving up breakfast, lunch, dinner and some amazing bakery goods, and often featuring live music, too.

Unfortunately, some businesses bit the dust in 2014. The Big Ragu, The King, Hungry Jax and Chef House, fondly remember these now defunct, Gem City eateries.

**** CLOSED IN 2014 ****

1) THE BAGEL CAFE, Kettering: Locally owned breakfast and NY Deli style bagel shop with longtime ties to the Dayton area. In slow decline over the past few years, unfortunately this eatery with the best bagels in town, couldn’t survive the down turn.

2) THE FILLING STATION BAR & GRILL, Riverside: Linden Avenue bar and grill that once housed after-parties for the Gem City roller Girls. We are gonna miss their wings and salads the most. Good news is that some

Are Reese’s Pieces Sundae’s gone forever now that Friendly’s closed?

3) THAT CREPE PLACE: Located in the Greene, they couldn’t muster the revenue to keep up with the rent. Crepe lovers don’t fret, Crepe Boheme at the 2nd Street Market will fill your cravings quite nicely.

4) STACKERS, Dayton: We were sad to see this locally owned sandwich shop close on S. Smithville Rd. The place could not get a break, as it was targeted by vandals and really never recovered from those losses.

5) PONDEROSA, Riverside: Although this long standing throwback near Airway Rd closed, there is still one more Ponderosa franchise in Englewood.

6) TWO CHINESE BUFFETS: Ichiban Seafood Buffet and Golden Dragon Buffet closed in 2014. Both were located less than a mile from each other on 725 in Centerville. Looks like we will have to search elsewhere for mounds of crab legs, and overflowing plates of stuffed mussels and sushi.

7) FRIENDLY’S RESTAURANTS: Five locations closed abruptly in the Dayton area during 2014. Bad news for all of us who love Reese’s Pieces Sundaes and Clam Boats.

We are going to miss the Salmon from Amelia’s Bistro

8) CHAMMPS, Centerville: The unexpected closing of this chain was early in 2014. Since then, we hear a new tenant is slated to move in during 2015!

9) AMELIA’S BISTRO, Bellbrook: We were sorry to see this fine dining establishment go the way of the dinosaur. They had some of the best salmon dishes in the business.

10) HAZEL GRILL, Miamisburg: Located behind the Dayton Mall, this spot housed Dayton’s first Max n Erma’s restaurant for decades. Sadly, the place could never create a large amount of positive buzz. Since Hazel couldnt make it, we suggest Max n Erma bring back the telephone tables and the beer spicket shaped like two giant boobs.

11) TAGGART’S PUB, Dayton: After 17 years at the location on Patterson Rd., Taggart’s closed its doors. We would frequent the bar for special events and Steak Frys after golf outings.

bread [pudding fromRoot 48 made with Bills Donuts

Root 48.. we will miss your Bread Pudding made with Bill’s Donuts !

12) WOODY’S BAR-B-QUE, Beavercreek: Cheap prices, good bbq and incredible homemade pies. This closing hurt us, as we loved the owners and the food.

12) THE TROPICS, Kettering: Rumored to be another casualty in the argument between parking lot rights during Fraze Pavillion concerts. Sad to see, as we loved visiting their restaurant and seeing them at the AMBUCS chili cookoff.

14) TWISTED ROOT / ROOT 48, Centerville: After a car literally plunged into the wall in the restaurant, then called Savona, things never were the same. Another twist of bad luck erupted as the newly named Twisted Root faced a lawsuit to change their name. Now enter Root 48, a casual version of Chef Keith’s creations. For some reason the concept never caught on, and the place closed a few months later.

15) SIDELINE BAR & GRILL: The newly revamped spot on the split of Woodman and Wilmington Pike, in the former Perkins/Starlite location. We are going to miss their killer menu item, Deep Fried Babyback Ribs. Unfortunately the fans never caught on to this sports bar, and it was forced to shut its doors.

16) GRANNY’s 4200 PLACE, Moraine: We sure miss the great breakfasts, especially the biscuits and gravy and the great homemade pies that were a staple of this homey place.

Fried Ribs - only in Dayton at sidelines.. not anymore

When Sidelines Bar closed in 2014, we lost the only Deep Fried Ribs appetizer in Dayton

In 2014, we also saw a Dayton Icon, Neil’s Heritage House, reduce their hours to only holidays and special events

Our Springfield friends who owned El Herradura Mexican restaurant, closed the doors recently, but plan to reopen in 2015. We wish them success.

**** WHAT’S AHEAD IN 2015? ****

THE CORNER KITCHEN, Oregon District: Wow, how times have changed in the Oregon District. Remember Sloopy’s, the drunken 90’s meat market dance club? Well, it is about to house a restaurant that strives to be a “finer diner.” We look for great things from this place!

GINGER & SPICE ASIAN BISTRO, Dayton: This Asian restaurant will be opening in late January on Brown Street. Owner Grace Peng has a long resume of cooking in some top shelf restaurants, including the long gone Steve Kao’s.

EL RANCHO GRANDE, Dayton: Coming to the corner of Stewart and Brown Street, will be opening their 7th area Mexican eatery.

MACK’S TAVERN, Centerville: The yet unopened bar that won Dayton’s Best Bloody Mary contest, is slated to open in January. Stay tuned for a sneak peek at the menu over the next few weeks.

THE DAYTON BEER COMPANY, Dayton: Thirty six taps have been installed and work continues on this 2nd location for Pete Hilegman, one of the pioneers of our region’s brewery explosion. Located at 324 E. Second St, in the old Weiler Welding Building, just a quick walk from the baseball stadium.

PERSIS INDIAN GRILL, Miami Township: In the spot that formerly housed Boosalis Baking (now located in Cross Pointe Shopping Center) it looks like finishing touches are coming on the construction for this modern Indian eatery that will serve lunch and dinner.

AIRWAY KITCHEN, Riverside: Where once there was a Ponderosa on Airway, there will soon be a greek buffet restaurant, owned by the same family that operates the Starlite Dinner.

So we promised not to name names yet, but 2 of our favorite south of town spots are both working on second locations and sadly we know of one other that will cease operations at the end of January…. stay tuned to DaytonDining for all the tastiest news in town!

Did we miss a place? Who did we forget? Please check our gallery below for photos of the new spots, and the other spots that are now closed forever. Also, don’t forget to “LIKE” Food Adventures on Facebook by CLICKING HERE. It’s a foodie paradise…

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

December 30, 2014 By Dayton937 Leave a Comment

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

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

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

HERE’S THE SKINNY:

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

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

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

Theresa Hammons has sent her pastries from Hollywood to Broadway

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

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

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

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

MUST EATS:

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

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

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

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

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

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

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

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

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

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

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

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

December 19, 2014 By Dayton937 22 Comments

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

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

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

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

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

HERE’S THE SKINNY:

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

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

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

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

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

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

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

MUST EATS:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sink your teeth into more Food Adventures HERE ON FACEBOOK !

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

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Beer & Dinner Event Gives Chance to Meet Brewery Owners

December 12, 2014 By Dayton937 Leave a Comment

Six Ohio Beers, Four Dinner Courses, One Night Only

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

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

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

HERE’S THE SKINNY:

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

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

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

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

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

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

THE SHOWCASED BREWERIES THAT WILL BE ON HAND INCLUDE:

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

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

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

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

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

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

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

What is better than beer and wings ?

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

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

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

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

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

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

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

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Dayton Dining Kicks off 12 Days of Giving

December 11, 2014 By Lisa Grigsby

It’s with great pleasure that DaytonDining kicks off our holiday tradition for the third year- Holiday Giving. The Miami Valley has some amazing food businesses that truly are the flavor of our community. We love promoting our locally owned eateries and take much pleasure in introducing our readers to some of the newest, best and favorites in our town. So for the next 12 days we’re giving you a chance to win a gift certificate to the places we love to dine!

This year there are two ways you can win. Each day we’ll post an image on our DaytonDining facebook page and you can just share that to enter that day’s drawing. (Check your setting to make sure you are sharing it publicly so we can see that you shared).

The second way, is to fill out the form below and and we’ll enter you into the drawing with those that have shared, and yes for all you gamers out there, you do increase your odds of winning by doing both.

We’ve recently joined instagram, so we may do an occasional drawing on our instagram account, so be sure you are following us at instagram.com/daytondining.

Good luck and happy holidays!

[form 55 “DMM Contest Entry – Generic”]

Holiday 2014: Give the Gift of DAYTON FOOD !

December 11, 2014 By Dayton937 Leave a Comment

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

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

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

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

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

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

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

Killer Brownie Tray at Dorothy Lane Market

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

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

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

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

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

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

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

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

Dave’s Dawg Sauce – Made in Centerville, Ohio

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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The Long, Cold Fermentation of Beer – National Lager Day

December 10, 2014 By Brian Petro

The lager boom in America started with this company.

No one would mistake Budweiser as a craft beer. With over 50% of the market share of beer sales in the United States, it is anything but a small brewery. Jim Koch, head of Samuel Adams Brewery, has famously said that Anheuser Busch spills more beer in a year than Sam Adams brews. It was not always that way. In the 1860’s, all beer in the U.S. was craft beer. It was local, it was fresh, and as you went further west, it was German. After the Civil War, German immigrant and Civil War veteran Adolphus Busch bought into his father in law’s brewery, Anheuser and Co. It was one of roughly 3,700 breweries in the country at the time. The Germans brought their own style of beer with them when they came to this country. It was that style of beer, the lager, which Busch envisioned as a national beer. Through hard work, vision, and a passion for quality, Busch was able to make that vision a reality. His competitors, Pabst, Miller, Schlitz, and many others brewed lagers as well, making the style the dominant one in the country until the Craft Beer Era began in the late 1980’s. Craft beer focused more on ales, turning the lager style into a pariah with its yellow fizziness and lack of flavor. December 10^th is National Lager Day, and a perfect time to reacquaint yourself with a delicious style of beer.

Lagers are the new kid on the block. Ales have been brewed for over 7,000 years, but lagers did not hit the beer scene until the 16^th century. They were brewed in Bavaria, and spread all over Eastern Europe. They would brew beer in the fall and store it in caves with lake ice through the winter. It became known as lager, the German word for “to store” or “to camp”, and they discovered it would ferment through the winter months. The longer, cooler fermenting time created a popular beer with a smoother finish. Ales ferment at warmer temperatures for shorter times, making them less stable in general. That instability lead to beers souring more often than not, requiring other herbs and spices to mask the awful flavor. The Reinheitsgebot, the German Purity Law, was put into effect to combat this, requiring beer to be made with only three ingredients: hops, water, and malt. It required beer to be better, which lagering aided. The lower temperature and longer fermenting time creates a much more stable beer, not needing the extra spices to cover any souring or changes in flavor. This stability also allowed it to beer to travel further, exposing it to a wider audience. The stage where lagers truly took off was the city of Pilsn, where the pilsner was born.

Bavaria: Home to Cinderella’s castle and the birthplace of lager.

Ales and lagers are created with the same basic ingredients, save one: the yeast. Ales are top fermenting, utilizing the Saccharomyces cerevisiae yeast and temperatures around the 60 range. Lagers use the yeast strain Saccharomyces pastorianus, a South American strain that takes longer to break down the sugar. It does this at lower temperatures (roughly 40 º F) as well, making the lagering process a perfect fit. Lower temperatures lead to other changes in the beer. Esters, which give ales their wide range of flavors, do not form in the same quantities in the colder environment. This limits the flavors that can be developed naturally in the beer, requiring changes in the ingredients themselves to create the range of lagers that sit on the shelves. If you talk to a brewer, they may mention the yeast strain Saccharomyces carlsbergensis, a strain discovered by Emil Christian Hansen at the turn of the 20^th century while working in the Carlsberg brewery. It was later discovered that this strain is the same as S. pastorianus, and now that name is used for all lager creating yeasts.

Most people associate lagers with Adolphus’ Budweiser creation. Light, highly carbonated, and lacking much flavor. There are a wider range of beer that falls into the lager category, not all of them are pale gold in color. Lagers are generally best enjoyed at colder temperatures to maintain their crispness. There are four very general categories that lagers fall into.

Pale Lager

This is what most people think of when they think of a lager. It is golden in color, carbonated, and had a crisp flavor. When you think of big, national beers, this is the style that comes to mind. Pilsners were the founders of this feast, blending pale ale brewing philosophies with lager science. German responded with Helles (“bright”) lagers, and the style caught on. Budweiser, Corona, Molson, and Sapporo are all examples of a pale lager.
Amber Lager

The more common style before Pilsner took the world by storm was a darker, sweeter version. It did not take on the same hop profile as its lighter companion, instead leaning on malty sweetness to carry the flavor load. This style becomes insanely popular during the fall with Maerzen (Oktoberfest) beers, but many craft brewers in the United States have embraced the style as well. Samuel Adams’ Boston Lager, Yuengling, and Great Lakes Brewing Company’s Elliot Ness all fall under this category.
Bock

Goats are frequently seen in bock ads in Germany due to a bad translation.

If you are looking for a lager beer, but want a little extra muscle in it, the bock is where it is at. Brewed by monks as early as the 14^th century, it was made heavier to become a source of nutrition during times of fasting. Monks tended to fast around holidays, and it became a beer associated with those holidays. Bocks were traditionally dark beers, but developed a range from lighter copper to a deep brown. Shiner Bock may be the most popular version in the United States, and local Christian Moerlein’s Emancipator Dopplebock is an award winner. Eisbocks and Dopplebocks are versions of this beer.
Dark Lager

The darkest of the lagers, it has all the characteristics of the pale lager but with a richer, deeper flavor. The bitterness does not come from roasting, but from adding more hops to the brew. The malt is where it gets the deeper flavor, not from a darker roast like porters and stouts do. Guinness and Warsteiner make well known versions of a dark lager.

You may also find some lagers that add flavors to the beer, like fruits, chocolate, or smokiness.

The Dayton Beer Company has a Pilsner release today!

Where can you get local lagers, you might ask? That is an excellent question! The Dayton Beer Company is releasing their Pilsner-style beer today, but finding other lagers are difficult. Fifth Street brewery has a smoked Oktoberfest-style beer called Frau Blücher (insert horse sound here) for the fall, and Eudora Brewing Company is planning on releasing a Pilsner for their summer seasonal beer, and offers a delightful Oktoberfest in fall. Warped Wing has offered BrassPunk Pils, but that is also on a seasonal/rotating basis. Most of the beers being brewed by the local craft brewers are ales. If you know of any other good local lagers, please drop me a line!

Lager is not just the yellow fizzy beer that Adolphus Busch turned into the biggest seller in the country. Lager beer is a whole different brewing style, offering a stable flavor profile on which to build a wide range of different beers. It is not a coincidence that the biggest brewery in the country (Budweiser), the longest running brewery in the country (Yuengling), and the largest craft brewery in the country (Samuel Adams) all have a lager as the mainstay of their empires. Today is a day to celebrate the malty, simple goodness that lagers offer. Cheers!

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

December 4, 2014 By Dayton937 1 Comment

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

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

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

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

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

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

HERE’S THE SKINNY:

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

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

The Fried Calamari appetizer will go fast at your table !

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

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

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

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

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

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

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

MUST EATS:

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

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

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

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

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

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

Holy Moley, That’s a Good Cannoli !

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

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

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

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

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

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

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Thanksgiving Leftovers? Try These Recipes!

November 27, 2014 By Dayton937 Leave a Comment

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

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

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

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

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

Hungry Jax has some Thanksgiving Leftover tips !

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

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

First up, our resident mom in the kitchen,

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

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

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

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

— TURKEY PANINI

Grab yourself a couple of slices of good hearty bread.

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

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

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

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

— OPEN FACE LEFTOVER TOWER

Take a large sturdy piece of bread.

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

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

Top the toast with any and reheated all leftovers.

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

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

Next we pass the foodie baton to

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

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

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

It’s Hot Brown time Chef House style !

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

Ingredients:

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

Turkey

Gravy kicked up with cream and locally produced HouseMade Sriracha

Bacon

Cheese

Crisp up your stuffing in the oven at 375 degrees.

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

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

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

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

Bake until bubbly and the cheese is starting to brown.

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

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

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

Try this Incredible Turkey Soup Spin on Leftovers

— LEFTOVER TURKEY SOUP:

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

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

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

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

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

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

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

Turn your leftovers into a Food Adventure ! No rules !

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

Add minced onion, carrot, celery and sweet potatoes.

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

STEP 3. ADD THE BROTH YOU MADE AND SPICES

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

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

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

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

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

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

— BAKED CINNAMON SUGAR APPLES

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

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

Ingredients

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

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

Preheat your oven to 375°F.

Rinse and dry the apples.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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The Second Century

November 26, 2014 By Brian Petro

Shhhhh…they’re sleeping.

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

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

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

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

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

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

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

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

The Century Bar’s Joe Head

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

Joe, The Century Owner Diane and Tim

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

5 Reasons to Have a “Friend’s Thanksgiving”

November 20, 2014 By Dayton937 Leave a Comment

“Friends Thanksgiving ” a Great Way to Kickoff the Holidays

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

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

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

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

A Beautiful, Grilled “Friends Thanksgiving” Turkey

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

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

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

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

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

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

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

¾ cup brown sugar, packed

Chef House's Upside Down Cranberry Cake with hot honey

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

¾ cup butter, divided

12 ounces fresh cranberries

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

2 tsp baking powder

½ tsp kosher salt

½ tsp ground ginger

¼ tsp ground cinnamon

1/8 tsp ground cloves

1 ½ cups sugar

3 eggs

1 Tbl orange zest

½ cup greek yogurt

¼ cup milk

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

In a medium bowl wisk together the dry ingredients.

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

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

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

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

— Happy Thanksgiving from CHEF HOUSE !

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

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

You’ll need:

One head of roasted garlic

10lbs russet potatoes

2 8oz bricks of cream cheese

1 stick unsalted butter (divided)

4 cups milk (divided into 2 cups each)

salt and pepper to taste

To roast garlic:

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

Drizzle olive oil on top and sprinkle with kosher salt.

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

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

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

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

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

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

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

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

The garlic can be roasted ahead of time as well.

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

Enjoy! Mangia! — from HUNGRY JAX

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

1) Make the homemade melba toasts

Ragu’s Garlic Artichoke Cheese Dip & Homemade Melba Toasts

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

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

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

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

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

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

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

— In a bowl combine:

2 cups mayonaise

2 cups grated Parmesan cheese

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

2 Tablespoons Minced Garlic

2 Tablespoons Oregano Flakes

2 Tablespoons Basil Flakes

1 Tsp Black Pepper

Stir by hand thoroughly until the consistency is like mashed potatoes

Move the mixture into a bread pan or brownie pan

Cook 25 minutes on 350 degrees, uncovered

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

Place back into oven at 350 degrees for 10 minutes.

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

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

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THE KING’S APPLE BARS

Apple Bars

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

1 cup margarine

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

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

1 1/2 cups flour

1/2 tsp. salt

2 tsp. baking soda

1 tsp. cinnamon

Combine all ingredients and pour into cake pan (rectangular)

Add following on top of batter:

sprinkle brown sugar, cinnamon and chocolate chips over top

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

Hope it turns out for you ! — from THE KING

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

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Young and Rude – Beaujolais Nouveau Day

November 20, 2014 By Brian Petro

Pinkish purple in color and fruity on the palate, Beaujolais nouveau is an incredibly popular wine.

When discussing wine, age and date are critical factors in understanding the product you are enjoying. Under the town hall in the city of Bremen, Germany lies the Schatzkammer (treasury cellar). It has twelve large casks of wine stored there, named for the Apostles. One of the casks, the Judas cask of 1727, still has a wine in it that is very drinkable. The bulk of the 3,000 liter (793 gallons) cask is still the wine from that year, but it is periodically refreshed with younger wines. The wine inside is known as Rüdesheimer Apostelwein 1727, and it is the world’s oldest drinkable wine. It is not often sold. You can visit as a dignitary or wine expert and get a taste of it, or save up around $200,000 to buy yourself a half bottle of it. People seek out the oldest of wines, and will pay top dollar for a sip of history. Or sometimes just to own it.

There is the other side of that equation. On the third Thursday of every November, the region of Beaujolais, France sends out millions and millions of bottles of Beaujolais Noveau. As opposed to long periods of fermentation and aging, this wine goes from harvest to bottle in six to eight weeks. This wine was traditionally created to be consumed at the end of harvest time, as a celebration after months of hard work. It is not a wine to be cellared; because of the high acidity and fast fermentation it does not age well. It is meant to be consumed within the first year of pressing. It is light and fruity, with hints of banana, strawberry, and pears. People looking to bridge the gap from white wines to reds find this to be the right wine to try out, with The Wine Bible going as far to say it is “the only white wine that happens to be red.” Others have described it as “young and rude” because of its fast fermentation and processing time. It is best served slightly chilled to allow the fruit flavors to emerge. Because of the thin skins and short processing time, it is very light on tannins.

These Gamay grapes will be wine by the time you finish this article.

The grapes, Gamay noir à Jus blanc, better known as simply Gamay, are highly acidic, tough pieces of fruit that are not well suited to making a fine wine. But they do grow very fast. They are ready for picking two weeks before Pinot Nior grapes, which earned them a ban from the Burgundy region. Phillipe the Bold, Duke of Burgundy in 1395, had wines with a reputation to protect. The horrible, harsh little grape was going to ruin that. He banned them, and they moved south to the Beaujolais region, where they became a hit. They are bad wine making grapes. They go through a process called carbonic maceration to make the wine, which bucks the traditional way so the acids in the grape do not take over the flavor profile. The grapes, uncrushed, are loaded into a large, sealed container. The pressure of the weight of the grapes crushed some of them at the bottom, an important part of the process. Carbon dioxide is then pumped into the vessel, forcing the oxygen out and kick starting the fermentation process. Other varieties of Gamay grapes are also fermented through this process. The law requires Gamay grapes, much like grapes for Champagne, must be hand-picked for the wine making process.

The Japanese love the wine so much they bathe in it.

Why all the celebration over a cheap red wine with white wine tendencies? Have you been out drinking on Cinco de Mayo? Or tipped back a green beer on St. Patrick’s Day? People are in for the celebration, not necessarily for the quality. The release of the wine is an event in itself, since everyone knows what day the wine is going to be released. It was November 15^th every year, but was changed to the Thursday date to take advantage of weekend wine consumption. There are celebrations in the area and around France, with some in France cheating the time by celebrating it with Japanese counterparts. There have been races from Beaujolais to Paris and London over the years to see who can deliver the first case of the wine. There are cries of “Le Beaujolais nouveau est arrive!” (The new Beaujolais has arrived), fireworks (the first bottles are opened at 12:01 AM), and parties across the countries involved. The Japanese even bathe in it. In the United States it is used as a table wine for Thanksgiving due to the two holidays having such close proximity. The wine is pairs well with food in general, so roasted turkey with tart cranberries and savory stuffing all sits delightfully with Beaujolais Noveau.

If you want to try some yourself, the fine people at Dorothy Lane Market will be celebrating it all day today with samples at their stores. A Taste of Wine in Miamisburg also has a Beaujolais Nouveau tasting event at 7pm tonight. You can even pick up a bottle or two of it for the upcoming Thanksgiving feasts. Today is not a celebration for vintage wines in dusty cellars, or rare wines that are conversational pieces. They are celebrating the other great qualities of wine; bringing together people to drink, chat, and enjoy each other’s company. Cheers!

DaytonDining

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