Downtown Dayton

Live From New York: Brian Van Flandern Trains at Salar

May 7, 2013 By Brian Petro Leave a Comment

Fresh new cocktails coming to the Oregon District!

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

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

Three star Michelein Mixologist Brian Van Flandern educating the staff.

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

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

Class is in session for the future Salar mixologists.

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

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

Chef Margot Blondet, Executive Chef at Salar.

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

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

Lovely Day for a Guinness!

March 15, 2013 By Brian Petro Leave a Comment

The gates to the glory that is…Guinness!

Until the discovery of germs and bacteria, water was unsafe to drink. Europe had it the worst, with so many people and so much industry located near bodies of water that people also drank out of. People were turning to spirits in droves, since it was much safer to drink then the water. Gin was the popular choice; it was cheap, it had some flavor, and brandy had been banned because of England’s on again/off again love affair with France. It was getting so cheap that people were abusing it. At the height of the Gin Craze, the British were drinking an average 2.2 gallons of gin a year. The population was so drunk on such a constant basis that society and the economy were beginning to slip. Beer was being brewed offered by monks and the church as a way to have a drink safer than water and not as harsh and debilitating as gin.

Arthur Guinness, founder of the beer that bears his name, was a good and humble man. His godfather was the Archbishop of Cashel in Ireland, and he was very faithful to the Irish church. So faithful, in fact, he began the first Sunday Schools on the island, and spent a great deal of his time and money helping the poor. He inherited some money, 100 £ to be exact, and used it to lease the brewery at St. James Gate. In 1759, the lease was signed for 9000 years for a price of 45 £ a year. He saw that he could play a part in stemming the flood of gin that was destroying Britain, and began brewing immediately. By 1769 he was able to start shipping his beer to England. Guinness himself passed away in 1803, but his son took up the family business. Not only did he take up the business, he took up the giving philosophy and helping of his fellow man.

The 19^th century was good to the brewers at Guinness. It continued to grow despite doing nothing that other breweries were doing to promote their beer. They did not advertise or give discounts, relying mainly on word of mouth to spread the word about their product. They also did not own any public houses, which many breweries at the time did to promote their own beers. Beer was booming in Britain. It was seen as a “healthier” alternative to gin, and so it was not as strictly regulated as gin was. This allowed for thousands of public houses to be opened through the country. By the beginning of World War I, Guinness accounted for about 10% of the beer in Britain. While business was booming for the company, they were also giving their workers benefits that were almost unheard of at the time. They even pioneered quality control techniques that helped them put out a better, safer product. It was adopted by other industries, and is now known as the t-test. The quirkiness of the company also touched a little on its religious heritage; until 1939, if a Guinness brewer wanted to marry a Catholic, he would have to resign.

How grand to be a Toucan!

The 1930’s started off by seeing Guinness as the seventh largest company in the world, and falling steadily towards the end of the decade. The company started looking for a new ad campaign as sales started to slide. They wanted to maintain their wholesome image and still promote the “healthy” benefits of their beer. S.H.Benson was the advertising company tasked with the project, and accomplished artist John Gilroy was the man they gave the job to. The combination of health, wholesomeness, and avoiding the typical beer advertisement led them to…zoo animals. The Zoo ads were incredibly successful for Guinness, incorporating a seal balancing a pint, an ostrich swallowing one whole, and the most enduring image, the toucan with two pints. The advertising campaign went strong for decades, until the early 1980’s when they decided it was dated and retired it. It has been showing up again more recently, making its presence felt again as one of the lone animal survivors of the campaign. The ads helped for a while, but Guinness continued to struggle against the lighter colored lagers.

In the 1970’s the company, who had up until this point been making porters and stouts, stopped experimenting with porters and stuck strictly to stouts. Ever the contrarians to popular sentiment, they began to market their beer as something to be enjoyed by people who desire something a little different, seeking to attain a cult status in the face of their declining sales. They embraced the unique look the beer had when it was poured; a sharp white cap of bubbles on a deep, dark base. It was successful, stopping Guinness’ sales slide and spreading its popularity. The 1980’s brought another distinction to Guinness as well: the can with the widget. Guinness tried to keep as much carbon dioxide as possible out of their beer, preferring nitrogen to add and carbonation to the brew. The bubbles are smaller, helping to not only create a smoother mouthfeel, but it is important in creating the distinct look of a well poured draught. Guinness had been doing canned been since the 1970’s, but did not sell it internationally because is needed an additional piece to inject the nitrogen/carbon dioxide mix. The widget solved that by injecting the gasses into the can when the can is opened; the change in pressure activates it. The widget was a thing of engineering beauty; it even won the Queen’s Award for Technological Achievement. Guinness, through clever advertising and its outsider status has maintained its cult status nicely over the last few decades.

I cannot agree with this coaster enough.

A cult status is good to maintain a little bit of mystery. That mystery has lead to some interesting rumors, everything from rats in kegs to making you stronger. The facts are not as sultry, but here they are: Guinness is made of dark roasted barley, hops, water, and yeast. The roast gives it a flavor that ranges from dark chocolate to coffee, and balances out the hops. It weighs in at a very light 4.3% ABV and a respectable 125 calories per 12 ounces. It is not even physically heavy; it is the beer sitting on top in a Black and Tan and its many variants. If you are a strict vegetarian, it is made with a byproduct of dead fish, isinglass. The isinglass is used to separate solids out of the brew, so it very rarely hits the bottle. Some studies have shown it could possibly maybe sort of be a little healthy for you, but not actually that much healthier than other beers. Pouring a pint of Guinness properly, the “Perfect Pint”, takes 119 seconds and two pours at about 45 degrees F. However, with modern technology, that has time has been cut down to four seconds.

On St. Patrick’s Day, put away the green beer and embrace something that has always been a little different from the norm. If you are looking for somewhere to celebrate, head on over to our Events page to see everything that Dayton has to offer on March 17. It is fitting that a God-fearing man created a beer that is a big part of a holiday the Irish use to celebrate a saint. Even as sales for it decline in other parts of the world, the Emerald Isle still loves its native stout. The craft beer revolution may have opened up our palate to other stouts, but Guinness is still the one people think of. And if for no other reason, do it for the toucans.

Innovation Comes in Small Packages: JavaJig

February 8, 2013 By Megan Cooper Leave a Comment

I love this city. Just when I get frustrated or bored or feel that I’ve seen it all, something happens to remind me about the cool people in our community.

Walking back to my office after lunch, I cut down St. Clair Street by the CADC art gallery, H. David Clay Studio and American Pi (three great shops!). But on the East side of the street – not so much. Until a sign caught my eye. A new coffee shop? In the Lofts on St. Clair (not to be confused with the St. Clair Lofts…). Can’t be; I kept walking. But my confusion must have been on my face because a guy popped out of the little storefront to offer me a cup of coffee.

As strange as that was, curiosity got the better of me, and I walked in. What is this place? Clean, but small – I didn’t have the feeling it would be my regular coffee joint. Especially when I saw the Keurig coffee maker behind the counter. In this age of pour over coffee (even though I still love my drip), I didn’t really imagine the market was ready for a ‘barista’ who made coffee via K-cup. I started to dig out a couple bucks and almost regret walking in.

Good news for everyone – the hot cup of coffee goodness isn’t why they’re there. I had walked into Terre Verde Trading Company, a storefront that offers coffee to customers, but the coffee is on-the-house for shoppers there to pick up ground coffee, mugs, chocolates, gifts, and the JavaJig. The what? The JavaJig!

JavaJig is a Dayton invention. A solution for the single-serve k-cup coffee machines. You know the ones I’m talking about – popular brands include Keurig, Mr. Coffee or Cuisinart. You put the water in the carafe, pop in a disposable, single-serve K-cup of coffee (Green Mountain, Dunkin Donuts, etc), push the button and get your large or small pour directly in your mug. What’s the problem? Why did it need a solution?

How about a lot of waste – both money and trash? Each of those little cups of ground coffee cost about $0.40. Cheaper than a cup at the neighborhood coffee shop, but when you’re making them at home, it ends up being about $30/pound of coffee! And trash… each cup you drink results in that little K-cup going in the trash. That’s a lot of waste when you add it up. The JavaJig is the solution!

The JavaJig is a reusable K-cup including a filter form, outer cup and lid; add right-sized paper filters and you’ve got the opportunity to make your own K-cup at home for 1/2 the price of the boxed versions. Add in the bonus of making it with your favorite coffee flavors and you’re set to go. The only trash is the compostable paper filter that pops out easily and goes in the trash when done.

JavaJig has been such a hit, it’s already been picked up by Melitta – the people known for coffee filters. So, although you should stop by to give props to the invention team at Terre Verde Trading Company, you can buy this Dayton invention at your local grocery.

And don’t deny it – someone you love, loves their coffee. You may be buying one of those Keurig (or similar) coffee makers for VDay. According to the JavaJig Web site, “There are currently more than 10 million single serve cup units in operation globally.” So, go ahead with the popular choice and buy that machine, but make it personal (and environmentally and fiscally sound) by including a JavaJig and filter set.

Not a bad adventure for an afternoon walk. I walked back to my office with a hot cup of coffee and the knowledge that as soon as I think I’ve seen it all, there are interesting and exciting people creating, inventing and making this city a better place. Everyone knows Dayton for the electric starter, cash register, and airplanes. But Dayton is also the creative home of the pull-top tabs on cans, ice cube trays, and now the JavaJig – the little things that make our life better. What did you invent today?

[yframe url=’http://www.youtube.com/watch?annotation_id=annotation_641003&feature=iv&src_vid=h9fkPPp8Y1c&v=VkomUzb-YN8′]

NOTE: I’m a little behind – although it took a personal interaction for me to notice the JavaJig team, they have been in the news these days. Learn more here or here.

Fall in Love with Downtown Dayton at the next First Friday!

January 28, 2013 By Dayton937 Leave a Comment

SAMSUNG CSC Downtown’s next free First Friday art hop will be held from 5 to 10 p.m. Friday, Feb. 1. A list of highlights for the February event is below. A complete list of what downtown businesses have on tap for First Friday — including live music, discounts at shops and restaurants, and more — is available on the DDP website.

• Blue Sky Gallery, 8 N. Main St.: Collaborative exhibit and artist reception for Bridgette Bogle and Francis Schanberger. Schanberger will exhibit photographs based on his wanderings around Dayton; Bogle will exhibit abstract paintings in response to Schanberger’s photographs. Call 732-5123.

• CADC, 35 S. St. Clair St.: “Abstract Expressionist” paint party inspired by artist Jackson Pollack and an art auction. Bids can be anywhere from 50 to 75 percent less than the asking price. This month’s auction includes two furniture pieces by Christy Jennewein. The highest bidder on Feb. 1 wins. Call 313-9883.

• Clash Consignments, 521 E. Fifth St.: Opening of an exhibit featuring winter wonderland-themed artwork. Vote for your favorite artist in the show during First Friday; the winning artist will take home a cash prize. Call 241-9434.

• Dayton Society of Painters and Sculptors, 48 High St.: (Open 5 to 8 p.m.) Opening reception of new exhibit, “Salon des Refusés.” This exhibit features work by local artists whose art previously was denied and is a fun way to highlight any artwork that ever has been rejected from a show or gallery. Call 228-4532.

• Grass Roots Enrichment and Wellness Center, 400 E. Fifth St. Suite C: (Open 5 to 8 p.m.) Art byTodd Hulsman, a free introduction to Reiki and massage therapy, hands-on activities for kids, and information on upcoming programs for children, teens and adults. Call 723-6747.

• Sew Dayton, 16 Brown St.: 20 percent off fat quarters (18-by-22 inch cuts of fabric) and unveiling of a collaboration with Amy Kollar Anderson, who is the store’s artist of the month, by making custom zipper pouches and makeup bags out of fabric printed from her artwork. Call 937-234-7398.

• BRIM, 464 E. Fifth St.: Hats from the May Michael Design collection created by local artisans Julia and Samantha Hughes. The collection features fine design, materials and craftsmanship from the ’20s to present day. Call 222-4287.

First Friday is presented by the Downtown Dayton Partnership with support from the Oregon District Business Association, the Ohio Arts Council and WYSO-FM 91.3. The Downtown Dayton Partnership’s website has a complete list of downtown’s arts and cultural amenities, as well as a dining guide, parking map and much more. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

Pop-Up Projects Seeking Entrepreneurs to Open Businesses in Downtown Dayton

January 25, 2013 By Dayton937 Leave a Comment

Activated Spaces, an initiative to fill downtown storefronts, is accepting applications for temporary retail and service businesses to open downtown this spring as part of the fourth phase of its Pop-up Project. The project matches business owners and entrepreneurs with downtown property owners who have first-floor storefront space available for occupancy.

Interested retailers should fill out an application, which can be downloaded at www.activatedspaces.org, and email it to Jen Cadieux at [email protected]. The application deadline is 5 p.m. Friday, Feb. 15. Tenants will be selected March 8, and retailers must be ready to open no later than Friday, April 26, in time for the spring Urban Nights.

Lease lengths will range from three to six months. The spaces will have varying lease rates, but will be leased below market value. Activated Spaces volunteers will connect retailers with commercial property owners, help make the space move-in ready, and promote the business during such events as First Friday and Urban Nights. Selected businesses will negotiate leasing terms directly with the selected property owner, but flexibility for the tenant is a priority.

American Pi

Activated Spaces volunteers hope to build on the success of the Pop-Up Project’s first three phases. Four of the businesses that have opened as part of the Pop-Up Project are still open: Beaute Box, 116 W. Fifth St.; Peace on Fifth, 508 E. Fifth St.; American Pi, 37 S. St. Clair St.; and Sew Dayton, 16 Brown St.

Commercial property owners interested in offering space to interested Pop-Up Shop owners should contact Jen Cadieux at 937-224-1518. Participating property owners will be listed on the Activated Spaces website. Once a match is made, a limited amount of money is available to be distributed at the discretion of the Activated Spaces team for such purposes as offsetting utility costs, making cosmetic improvements to the space or other necessities for making the space operational.

Activated Spaces, a volunteer-led initiative spearheaded by young professional organizations Generation Dayton and updayton, has three main goals:

• reactivate and beautify vacant storefronts with creative displays

• encourage entrepreneurs, artists and community groups to occupy space for short- and long- term uses

• showcase downtown properties and increase interest and investment in available space

Activated Spaces is part of the Greater Downtown Dayton Plan, a strategic blueprint for the future of downtown. Those interested in volunteering with Activated Spaces should e-mail [email protected].

Perking Up for National Gourmet Coffee Day

January 18, 2013 By Brian Petro Leave a Comment

Jules Winnifield is not a coffee connoisseur. While hiding a dead body in his friend Jimmie Dimmick’s garage in the groundbreaking 1994 Tarantino movie “Pulp Fiction”, Jules was offered a cup of coffee and was astonished at how good the quality was. “Mmmm! Goddamn, Jimmie! This is some serious gourmet s***! Usually, me and Vince would be happy with some freeze-dried Taster’s Choice right, but he springs this serious GOURMET s*** on us! What flavor is this?” Jimmie, being concerned about the contents of his garage, was not amused. “I don’t need you to tell me how good my coffee is, okay? I’m the one who buys it. I know how good it is. When Bonnie goes shopping she buys S***. I buy the gourmet expensive stuff because when I drink it I want to taste it. But you know what’s on my mind right now? It AIN’T the coffee in my kitchen.” His pressing concerns are not our pressing concerns, but one thing may have stuck out: how did he get gourmet coffee in a non-Starbucks cup? We celebrate National Gourmet Coffee Day on January 18 by exploring the evolution of the gourmet coffee scene.

Gourmet coffee in the United States is still relatively young. The first gourmet coffee store was Peet’s Coffee and Tea, started in 1966 by Alfred Peet in Berkely, Ca. He was an immigrant from the Netherlands, and was used to having good coffee available to him. European coffee was rich and crafted, with depth and flavor that Peet did not get out of American coffee. Peet’s set the table for other gourmet coffee shops in the United States. Coffee in America had been in a state of decline since the end of World War II. People had become used to an inferior brand of coffee through rationing. It carried on for a few decades until the 1970’s and the growth of Peet’s and the birth of another giant in the industry, Starbucks. These two companies began their growth as gourmet coffee roasters; it was not until the late 80’s when Howard Schultz bought the company and began to expand from Vancouver to New York.

It was the national growth of Starbucks that created a demand for espresso and other European-style coffees across the country. Gourmet coffee went from something only immigrants enjoyed in their own homes, and possibly some shops in local ethnic neighborhoods, to something everyone wanted. It became a very affordable luxury, and the demand was huge. The espresso machine was originally created to take the gallons of coffee that had to be brewed and reheated for each patron and turn them into individual cups of freshly made coffee. The coffee was delicately roasted and finely ground to make a delicious, dark coffee that would fit in a small cup. The espresso machine had an added benefit; not only did it make water piping hot in a rapid manner; it could also be used to make milk hot. Espresso became the base for a core group of coffee drinks: the café latte (hot milk is added to the espresso in a taller glass), café au lait (foamed or steamed milk poured over a shot of espresso in a shorter glass), the cappuccino (espresso, hot milk, and steamed foam layered on top), and the macchiato (espresso is added to warm milk, the coffee leaving a mark on the milk). The Americano was also created, which is a shot of espresso with hot water, for American soldiers that could not handle the richness of the espresso. These drinks became the base for the First Gourmet Coffee Movement. Looking closely at the menu of most gourmet coffees shops, those drinks are the base for all of the other drinks they created.

Like any good movement, people kept moving forward and discovered something else. Coffee could stand on its own in terms of flavor. It did not need to be something fancy, including multiple flavors and a long list of instructions to make. Coffee could be simple, just water and beans, possibly some cream and sugar. The information age has allowed us to really dig into where the coffee you drink comes from, down to the farmer. People have become fully invested in the whole process, from growing to roasting to brewing to tasting. Experts choose and roast the beans according to where they are from and what flavors they are looking to bring out. They are focusing more on the underlying tastes of coffee, from the berry and citrus flavors that emerge from Ethiopian coffee to chocolaty and sweet coffees from Central America. Classic brewing techniques have become more familiar, with French presses and vacuum pots coming back into vogue for their brewing qualities. Special coffees are selected to be prepared with certain dishes, similar to what you would expect from a wine tasting. Coffee shops and private individuals are conscious of the full range of flavor they can get out of the dark beverage, and the focus is now on the basics, enticing the natural essences of the beans out.

We are very lucky to have so many great coffee shops in Dayton to help us with this process. Winans Fine Chocolates and Coffees has been open since the 1961, serving chocolates with their coffees (which they have been brewing for about fifteen years). Boston Stoker was soon to follow, roasting beans and offering gourmet coffee since the early 70’s. The Ohio Coffee Co. has been doing a brisk trade in the coffee business as well, keeping downtown awake since 2009. The great places to get coffee downtown continue to open and offer incredibly well crafted coffees and foods. Ghostlight Coffee, Press, and Eclipse have all opened within the last two years, adding some great environments as well as some interesting coffee options.

Check out ALL of the best coffee shops across the region in our new Dayton Dining Guide!

From its beginning in the mid sixties, gourmet coffee has explored a wide range of meaning to a wide range of people. Some people look at it from a classic standpoint, embracing the espresso and its kin as what is gourmet. Almost as a reaction to the complexity Starbucks injected into upscale coffee, there has been a movement towards just embracing coffee as it is, enjoying the roast, the bean, and the process of enjoying a fine cup. If you have a favorite coffee shop we have not mentioned, feel free to add it in the comments. And if you need anything else, just chill out, enjoy a nice cup of coffee on National Gourmet Coffee Day, and The Wolf will be coming directly. Cheers!

Warm Up With Ice Skating, Gallery Openings, Live Music at Downtown Dayton’s First Friday

January 2, 2013 By Dayton937 Leave a Comment

Downtown’s next free First Friday art hop will be held from 5 to 10 p.m. Friday, Jan. 4, 2013.

First Friday is presented by the Downtown Dayton Partnership with support from the Oregon District Business Association, the Ohio Arts Council and WYSO-FM 91.3. The Downtown Dayton Partnership’s website has a complete list of downtown’s arts and cultural amenities, as well as a dining guide, parking map, event calendar (powered by Dayton Most Metro) and much more. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

Art

• CADC, 35 S. St. Clair St.: Featuring live music and appetizers. Call 313-9883.

• Dayton Society of Painters and Sculptors, 48 High St.: (Open 5 to 8 p.m.) The closing weekend reception of the New Members Invitational Exhibit. Call 228-4532.

• Dayton Visual Arts Center, 118 N. Jefferson St.: (Open 5 to 8 p.m.) Featuring a short show exhibition by Leesa Haapapuro and the K12 Gallery for Young People’s home-schooled students, as well as free popcorn and public workshops. Call 224-3822.

• Gallery 510 Fine Art, 510 E. Fifth St.: View local art and shop a variety of handmade items, including ceramics, jewelry, scarves, art, purses and more. Call 672-6717.

Music

• Blind Bob’s, 430 E. Fifth St.: Live music by The Footmenat 9 p.m. Call 938-6405.

• De’Lish Café, 139 N. Main St.: Hosting jazz band Premium Blend and happy hour specials for a mix and mingle with downtown business professionals. Call 461-2233.

• Jay’s Seafood, 225 E. Sixth St.: Live music by Puzzle of Light at 9 p.m. Call 222-2892.

• Omega Music, 318 E. Fifth St.: Live music beginning at 7 p.m. Call 275-9949.

• Trolley Stop,530 E. Fifth St.: Live music by the Winter Sounds beginning at 9:30 p.m. Call 461-1101.

Food and Drink

• Coco’s Bistro, 250 Warren St.: 15 percent off food. Call 228-2626.

• Deaf Monty’s Wine, 22 Brown St.: $2 tastings of select wines. Call 225-9463.

• Dublin Pub, 300 Wayne Ave.: No cover and 20 percent off food. Call 224-7822.

• Franco’s Ristorante Italiano, 824 E. Fifth St.: 10 percent off food. Call 222-0204.

• Lucky’s Taproom and Eatery, 520 E. Fifth St.: Dinner specials, along with the special tapping of a firkin of craft beer. Call 222-6800.

• Olive, an urban dive, 416 E. Third St.: Featuring photography by local artist Elizabeth Cambron. Call 222-DIVE (3483).

• Oregon Express, 336 E. Fifth St.: Featuring a happy-hour band and half-price pizza from 4 to 8 p.m., with additional live music at 9:30 p.m. Call 223-9205.

• Smokin’ Bar-B-Que,200 E. Fifth St.: 10 percent off food. Call 586-9790.

• Thai 9, 11 Brown St.: 15 percent off food. Call 477-7758.

• Uno Chicago Grill, 126 N. Main St.: 10 percent off food. Call 910-8000.

Entertainment

• Grass Roots Enrichment and Wellness Center, 400 E. Fifth St. Suite C: (Open 5 to 8 p.m.) Featuring photographs by Randy Jennings, a free introduction to Reiki and massage therapy, hands-on activities for kids, and information on upcoming programs for children, teens and adults. Call 723-6747.

• The Neon, 130 E. Fifth St.: Call 222-SHOW (7469) for films and show times.

• RiverScape MetroPark, MetroParks Ice Rink, 111 E. Monument Ave: Ice skate from 5 to 9 p.m.; $7 includes admission and skate rental. The park’s concession will be open to purchase hot chocolate and other snacks. Call 278-2607.

• Urban Krag, 125 Clay St.: Climbing gym open until 11 p.m. Call 224-5724.

• Wiley’s Comedy Niteclub,101 Pine St.: Tyrone Hawkins at 9 p.m.; tickets $12. Call 224-5653.

Shopping

• Amore! Designer Consignment Boutique, 16 Brown St.: Hosting a winter sale with complimentary appetizers. Call 367-5941.

• Beaute Box, 116 W. Fifth St.: Free makeup lessons. Call 903-3165.

• Hangar18, 114 N. St. Clair St.: Featuring 15 to 20 percent offselect items. Call 830-9875.

• Peace on Fifth, 510 E. Fifth St.: Fair-trade food tasting. Call 367-7215.

• Record Gallery, 16 Brown St.: Featuring 20 percent off collectable albums and 10 percent off general merchandise. Call 224-3277.

• Sew Dayton, 16 Brown St.: Hosting a gift basket raffle to benefit local charity Clothes That Work. The gift basket contains fabrics, buttons and other sewing items and is valued at $100. Tickets to the raffle are $2 each. Call 234-7398.

• ReCreate, 438 E. Fifth St.: Sale on select items, including new and used instruments, other music-related items, and original artwork. Call 938-8181.

Bloody Delicious

January 1, 2013 By Brian Petro 1 Comment

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

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

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

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

Bloody Mary (Classic version)

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

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

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

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

Options Abound For Celebrating New Year’s in Downtown Dayton

December 18, 2012 By Dayton937 Leave a Comment

Looking for a fun way to ring in the new year? From ice skating to dinner and drink specials, numerous events will be held downtown on New Year’s Eve and New Year’s Day. Below is a list of some highlights.

More information on what’s happening downtown during the holiday season, a complete list of downtown events, a dining guide, parking map, directions and more can be found on Downtown Dayton Partnership’s website, www.downtowndayton.org. Follow the Downtown Dayton Partnership on Facebook to keep up with downtown events and news. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

Club Masque, 34 N. Jefferson St., 937-228-2582
7 p.m. to 2:30 a.m.
Featuring special New Year’s Eve packages, which include reserved seating, free drinks and party favors. Call for cost.

Dayton Woman’s Club, 225 N. Ludlow St., 937-228-1124
4-9 p.m.
Serving an elegant New Year’s Eve dinner. Business casual attire and reservations strongly encouraged.

De’Lish, 139 N. Main St., 937-461-2233
9 p.m. to 2 a.m.
Hosting live entertainment, complimentary hors d’oeuvres and drink specials. Call for cost.

Dublin Pub, 300 Wayne Ave., 937-224-7822
7 p.m. to 2:30 a.m.
Celebrate with two champagne toasts: one at 7 p.m., the time of New Year’s Eve in Dublin, and again at midnight.

Jay’s Seafood, 225 E. Sixth St., 937-222-2892
10 p.m. to 1 a.m.
Live music by Puzzle of Light. Free admission.

MJ’s Café, 119 E. Third St., 937-223-3259
10 p.m. to 2:30 a.m.
Show at 10 p.m., followed by a champagne toast and balloon drop at midnight with cash prizes. $5 cover.

Olive, an urban dive, 416 E. Third St., 937-222-3483
5 to 8 p.m.
Taking dinner reservations for New Year’s Eve. On New Year’s Day, the restaurant will be open from 11 a.m. to 3 p.m. for a “Recovery Brunch,” featuring Olive’s full lunch and brunch menus, as well as pork and sauerkraut.

Practice Yoga, 504 E. Fifth St., 937-321-7676
New Year’s Day, 7 to 8:30 p.m.
Ring in the New Year with an all-levels Vinyasa yoga class and Yoga Nidra (deep relaxation) on New Year’s Day. Cost is $12; members may use class passes.

Oregon Express, 336 E. Fifth. St., 937-223-9205
9 p.m. to 2:30 a.m.
New Year’s Eve Party with Donnie Rose & the Steel Horse Ramblers, The Simple Truth, Paradigm Shift, and DJ Masterkid. $3 cover.

RiverScape MetroPark, 111 E. Monument Ave., 937-278-2607
11 a.m. to 10 p.m.
Listen to fun family music, have your picture taken and wear party favors while skating. Admission is $7 and includes the use of ice skates. RiverScape also will be open on New Year’s Day from 1 to 8 p.m.

Schuster Performing Arts Center, Second and Main streets, 937-228-3630
8 p.m.
The Dayton Philharmonic presents Viennafest, a replicated performance of the Vienna Philharmonic’s classic New Year’s concert. Several dancers from the Dayton Ballet and a singer from the Dayton Opera also will take part in the performance. Enjoy complimentary champagne during intermission and a balloon drop at the concert’s close. Tickets are $8 to $60.

Spaghetti Warehouse, 36 W. Fifth St., 937-461-3913
7 p.m.
Join Mayhem & Mystery for a special New Year’s Eve presentation of its holiday production, Christmas Pageant Crisis. $25.95 includes dinner and performance. Call for reservations.

Trolley Stop, 530 E. Fifth St., 937-461-1101
9:30 p.m.
Live music by Skilless Villians, an appetizer bar and champagne toast. Buy tickets in advance to guarantee a seat and glass of champagne. Call for cost.

Wiley’s Comedy Club, 101 Pine St., 937-224-JOKE
7:30 p.m. show and 9:30 p.m. party
New Year’s Eve show featuring Pat Goodwin. Party includes snacks before the show, party favors, champagne toast at midnight, and an after-midnight buffet featuring sandwiches from Subway and Milano’s, wings from BW3 and Fricker’s, and Cousin Vinny’s pepperoni pizza. $15 for show; $41 for party.

Holiday Gift Shopping, Activated Spaces Tour Featured During Downtown Dayton’s First Friday

December 3, 2012 By Dayton937 Leave a Comment

Shoppers browse the Dayton Visual Arts Center’s ARTtoBUY holiday gift gallery during December 2011’s First Friday.

Downtown’s next free First Friday art hop will be held from 5 to 10 p.m. Friday, Dec. 7.

Downtown’s specialty retail stores and art galleries will be open late for shoppers who want to pick up one-of-a-kind holiday gifts, including vintage clothing and housewares, handmade gifts and art, gift certificates, and much more. Here is a sampling of downtown’s holiday gift galleries:

• CADC, 35 S. St. Clair St.: The gift gallery, “Art Box,” will be open and CADC will feature “Mobiles and Lights,” an exhibit featuring artists’ interpretations of mistletoe and twinkle for the season, along with live music, appetizers and drinks. Call 313-9883.

• Cachet G! International Boutique, 133 E. Third St.: Featuring watercolors and fabric art by Francine Cummings, as well as wearable art and handmade notecards. Call 461-2665.

• Dayton Visual Arts Center, 118 N. Jefferson St.: (Open 5 to 8 p.m.) Featuring art by Deborah Melton Anderson and the ArtToBuy Holiday Gift Gallery. Call 224-3822.

• Gallery 510 Fine Art, 510 E. Fifth St.: Shop a variety of handmade items perfect for gift giving, including ceramics, jewelry, scarves, art, purses and more. Call 672-6717.

• K12 Gallery for Young People/TEJAS, 510 E. Third St.: (Open 6 to 9 p.m.) Showing “American Immigration: A Local Perspective,” a mixed-media exhibition, as well as artwork from Horizon Science Academy. Vendors will be selling handmade art and gifts. Call 461-5149.

• The Yellow Cab Building, 700 E. Fourth St., will host Handmade Holiday Dayton. This annual event features more than 30 local artisans vending gift items, ranging from soaps to hand-crafted jewelry, and prizes will be raffled off from local establishments. Handmade Holiday Dayton will continue from 11 a.m. to 6 p.m. on Saturday, Dec. 8.

A tour of the window clings installed during Activated Spaces’ Street Team initiative will take place during First Friday. These two clings, designed by local artists, are hung in the Talbott Tower.

In addition, Activated Spaces will host a tour of newly installed window clings featuring the work of local artists during First Friday. The tour begins at American Pi, 37 S. St. Clair St., at 5:45 p.m. The tour will last about 30 minutes, and a reception at American Pi will continue afterward. The installation theme, Colorful Dayton, aims to show the vibrancy of the Dayton community. The 10 clings have been placed in several locations throughout the core of downtown, featuring work by eight local artists, as well as contributions from the City of Dayton and the Miami Conservancy District.

First Friday also will include roaming entertainers, including The Dropbacks, a juggling troupe; the Miami Valley Music Men, an a cappella choir singing carols; and holiday characters in costume.

A complete list of what downtown businesses have on tap for First Friday is available on the DDP website.

First Friday is presented by the Downtown Dayton Partnership with support from the Oregon District Business Association, the Ohio Arts Council and WYSO-FM 91.3. The Downtown Dayton Partnership’s website has a complete list of downtown’s arts and cultural amenities, as well as a dining guide, parking map and much more. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

So You Want to Bar Tend…

December 2, 2012 By Brian Petro 1 Comment

Perhaps you will be making many of these…

Bartending has a fog of grandeur around it. We lean against the bar polishing glasses, we are in touch with deeper wisdom than many mortals, and we know the ins and outs of every drink known to man. In the middle of the chaotic bar scene you are used to, we are the men and women who navigate through it all with ease and confidence, remembering drink orders of most of the patrons. That is why we always get one or two numbers a night from the people in the bar. I hear more than once or twice a week how nice it must be to be a bartender, and how they would love to do what I do.

Bartending is a tough gig. The hours are long, there is quite a bit of very physical work involved (kegs and cases of beer are incredibly heavy), and the pay is always uncertain. Being on top of your game means doing what people in other professions do: reading the trades and books, searching the internet for the edges of the trends, and trying to stay one step ahead of what your customers might be demanding. You get to deal with very drunk people, sometimes demanding people, and of course cleaning up after a great party every night.

There are good and bad things about every job. The first time I went behind the bar, I knew it was something I was going to love doing. It was comfortable, like a well worn t-shirt. It is not something for everyone. If you are looking to eventually work your way into becoming a bartender, here are a few things you want to consider:

Pick your spot. It is interesting to note that not all places offer the same sort of bartending. Jokers and the Funny Bone work on the premise of speed. We had a limited amount of time, and we wanted to make the best cocktails at the fastest pace. That leaves many cocktails with muddling out. Or making cocktails with fresh squeezed ingredients. However, there are places around town where they can take their time to squeeze oranges for each drink, and delicately muddle the mint in a mojito. They may even make their own liquor infusions. On the other end, some bartending jobs are little more than pulling draughts, pouring shots, and opening cans. Look for the type of bartending you want to do, and try to get in a place that offers it.
Prepare for a long apprenticeship. I started bartending at Jokers Comedy Café in 2005. I started working at Jokers in 2002. I do not know of any bartenders that walked in and right away got the job unless they had some experience. And not classroom experience; real world behind-the-bar experience. To become a bartender, you are going to have to take some time lurking in the shadows at the place you want to bartend at. Maybe as a bar back. Maybe as a server. Just get in somehow, and let the manager know you want to be a bartender. It may be a long time, but you might actually get back there. Then there will be a period of working the Tuesday dinner shifts, the Sunday brunch shifts, or other less than desirable bartending periods. Once make it through all of this, it makes it easier to get bartending jobs at other places.
Everyday you’re hustling. There is a hierarchy in the serving industry, and bartenders are on the top of it. There are usually very few of them compared to other positions in the restaurant, and they are picked from the best servers and workers. They are given the most autonomy out of any position, and it is not by shirking shifts and needing to be prodded to do their job at every turn. Why? They are in charge of one of the most precious commodities a bar has: the liquor. The management has to trust you with such a vital and expensive part of their business. You have to show them that you are that person they can trust.
Study the menu. See the type of drinks they offer, and the types of drinks people are ordering. I have made hundreds, possibly thousands, of Mai Tais and Blue Kazoos (.75 oz. blue curacao, .75 oz. Bacardi 151 rum, and lemon lime soda, served in a highball glass). I could count the number of Rob Roys or Rusty Nails I have made on my fingers. This gives you a chance to start learning the popular drinks and how to make them.
…or opening quite a few of these.
Learn your trade. What is the difference between cognac and brandy? What craft beers are starting to become popular? Who is Jerry Thomas? Or Gary Regan? These are things you want to start learning as you are waiting to become a bartender. Go to tastings like the Century has for whiskey, the Trolley Stop has for beer, and various places around the area have for wine. Read books. Check out magazines. Surf the web. Absorb everything you can, and use it. Your customers will thank you for it. Hopefully with money.
Weekends? Holidays? Most people see weekends and holidays as a time to relax and spend time with family and friends. While they are winding down, you have to be winding up. Weekends are when you make your money. Friday and Saturday night are the prime shifts, when all the real money making occurs. Though, you have probably learned all this through the apprenticeship phase. Or just by looking around when you are out on Friday and Saturday while waiting for a table. It could cause some friction with family and friends when you tell them you really cannot make it for the big Saturday graduation party because you have to, you know, pay rent. It becomes a trade off you have to be willing to accept.
Love thy customer. The other side of your bar has people on it. They are not the enemy, they are not walking ATMs, they are not trying to make you have a bad night. They just want a drink, even if that drink is something that makes your bartender soul cringe (chocolate martini with Tanquery, anyone?). They want to celebrate their birthday, have fun on their date, or commiserate a bad day with friends. Your rough night behind the bar, broken glass in the ice, or bartender that did not show up is not their concern. Always smile. Chat with them, ask them about their day, and enjoy their company. Being a great bartender is more than just knowing how to make a good cocktail; it is knowing how to help a few hundred people a night a really good time.

I am a huge fan of working behind the bar, making cocktails for people, and seeing all of them enjoying their night. When I do complain about the bad tipper or the overly needy customer, I remember that they are in the minority, and ninety five percent of the people I deal with are incredible, fun, and are looking to enjoy their night. If after reading all of this, you still are looking to bet back there and make the best damn drinks in Dayton, good luck. I hope you make it. If anyone else has some tips, or wants to share their story about getting into bartending, we would love to hear it. Cheers!

Short, Dark, and Strong – National Espresso Day

November 23, 2012 By Brian Petro Leave a Comment

A traditional cup of espresso.

Europe is a culture always on the move. In the 1600’s, coffee was introduced to Europe, allowing people to stay up longer to get more done. After it was given the blessing of Pope Clement VIII, it spread like wildfire through the continent, allowing people to stay up longer, be sharper, and get even more done. It overtook beer as a breakfast drink in New York by the 1670’s, and just kept getting more and more popular. Things moved really fast for coffee. The only thing that was not moving fast for coffee was how it was made. There were some innovations, like the French press and the vacuum pot, but they could only make small quantities, taking upwards of ten minutes to make two cups. People had factories to build and continents to conquer, so there was a constant search to speed up the process. It was not until the beginning of the 20^th century, in the explosion of the Industrial Age, that coffee was put on the fast track.

Luigi Bezzera was one of the many people looking for a better way to get a cup of coffee. He created a machine that used steam power to force hot water at a high rate of speed through the coffee grinds, pulling out all of the best aspects of the coffee and doing it rapidly. It took the five minute long process of making coffee down to thirty seconds and the product tasted delicious. A machine to brew coffee for the masses was created in 1884 by Angelo Moriondo, but each cup was not created for individuals. Bezzera’s made a cup of coffee expressly and quickly for each individual. The patent was eventually bought by Desiderio Pavoni and then the machine mass produced, which helped to spread the popularity of this coffee concentrate, referred to as “espresso” (“fast” or “expressed” in Italian), throughout Italy. Eventually it conquered the European continent and went anywhere Italians travelled to. It was not just the speed at which espresso was made that boosted its popularity in Italy; if you wanted to sit down to drink your coffee, you paid an extra fee. Enjoying your coffee standing up made it a little cheaper, so you wanted to drink it a little faster. The espresso machine has gone through many refinements since it was first created. A piston pump was eventually added to force water through the coffee without depending on the boiler. This removed some of the burnt flavor from the espresso, since the water being forced through the grounds could be done at a cooler temperature. This was eventually replaced by an electric pump, which has created the modern espresso machine.

The traditional espresso machine. A big machine for a little drink…

Espresso has a rich, deep flavor to it, much like you would expect when you compress an eight ounce cup of coffee into two ounces. The cup of coffee, however, has more caffeine per serving. Espresso does not have a specific roast required, so you can make a dark or light roast coffee into an espresso. The beans are typically ground very fine; since the water is being forced through at a high rate of speed and you want to get the most flavor out of it. Espresso is also the foundation for a whole industry of beverages. American soldiers started to drink it while they were stationed in Europe during World War II, but added hot water to it do dilute the strong flavor, creating the Americano. Cappuccinos and lattes became popular because of the uniqueness of the foam on top of the cappuccino, and the American tradition of adding cream or milk to their coffee. If you want to add a little chocolate flavor to the mix, you can have a Mocha (also the name of the area coffee was rumored to be discovered). Most coffee chains also offer the ability to add espresso to a standard cup of coffee for a little extra kick, a red eye being one shot, and a black eye being two shots. The deep coffee flavor of espresso has also jumped into the world of cocktails as well.

When people think coffee flavor and liquor, Kahlua is what people reach for. It has been the go to coffee flavoring for drinks for decades. As the flavored vodka boom expanded, there were two companies in the early days that created enduring espresso vodkas: Three Olives Triple Shot Espresso and Van Gogh Double and Single Espresso. Sminoff also has jumped into the mix with their Dark Roasted Espresso vodka, which also steps in with a 100 proof punch. Of course, if you want to make your own espresso vodka, there are simple ways to do that as well (via Bex Huff).

Equipment:

Coarse ground espresso beans
A 4 cup French Press for making coffee
Good vodka (I will always recommend Buckeye)
A funnel
A glass bottle

Process:

Put a ½ cup of the espresso beans in the press.
Add three cups of vodka to the press.
Allow the mixture to sit for about fifteen minutes.
Press down the plunger to strain out the coffee grounds from the vodka.
Pour into the glass bottle for storage.

Now that you have a good, solid espresso vodka (store bought or homemade), here is the most popular recipe used for espresso vodka, the espresso martini.

Espresso Martini 1

1 oz. cold espresso
1.5 oz. vodka
.75 oz. coffee liqueur
.5 oz. white cream de cocoa

Pour the ingredients into a mixing glass over ice. Shake vigorously, and pour into a chilled martini glass. If you want to make it extra fancy, you can rim the glass with powdered chocolate.

Espresso Martini 2

1.5 oz. espresso vodka
1 oz. vanilla vodka or vanilla liqueur (Dr. McGillicuddy makes a fine one.)
1 oz. white cream de cocoa

Pour the ingredients into a mixing glass over ice. Shake vigorously, and pour into a chilled martini glass. If you want to make it extra fancy, you can rim the glass with powdered chocolate.

Espresso’s richness, versatility, and speed of making it has helped it become a staple to the coffee culture that has developed in the United States. It simmered as a novelty until chains like Starbucks helped it to cover the nation with its deep flavor and versatility. Our culture is not going to be moving any slower in the near future, so our need for a quick pick me will continue for a long time. However, we have found other ways to relax with this densely caffeinated drink. Where is the best place to hit before work to get a little espresso pick me up, or the best place to wind down with an espresso cocktail, in Dayton? Let us know in the comments! And however you enjoy your shot of joy to the mind, have a happy National Espresso Day! Cheers!

Hello Sunshine!

November 8, 2012 By Brian Petro Leave a Comment

Just add some avocado shag carpeting, and the 70’s are back!

Cocktails made a very slow recovery after World War II. The basics, like the Manhattan and the martini, came back rather quickly. In all honesty, they never really disappeared. During the 1950’s, like most of the culture, we were slowly getting back into the swing of things after three decades of unrest. We tried to put things back together the way they were, but it really did not work that well. Vodka became the staple spirit, once people realized that three martini lunches could be had without smelling of strong liquor. That led us to the 1960’s, where boundaries were pushed as far as they could go. The tiki cocktail craze hit and drinks got complicated. We went from simple combinations of one or two spirits and one mixer to the Mai Tai, Zombie, Planter’s Punch, and crazy combinations of exotic spirits and mixers. Rum was king, and every drink had multiple mixers, liquors, and garnishes. The 1970’s simplified the cocktail game a little. There were a few throwbacks to complexity, like the Long Island Iced Tea, but simpler cocktails returned. They returned with additional flavors. A little bit of a twist on the traditional. It was in this environment that the Harvey Wallbanger thrived.

The Harvey Wallbanger is incredibly simple to make. Take a Screwdriver (1.5 oz. vodka, 4-5 oz. orange juice, and build over ice) and float an additional .75 oz. of Galliano over it. Simple, but with a little twist. The story behind the cocktail also has a little twist. One story revolves around a surfer named Harvey, who had a bad day on the waves. He lost a big contest, and went to one of the local watering holes, where Donato “Duke” Antone had a drink special going that day: a Screwdriver with a float of Galliano. Harvey apparently loved them, and spent the afternoon drinking them. When he got up to leave, he was stumbling out of the bar, hitting tables and banging into walls. From that day forward, they called him “Harvey the Wallbanger”, and the name stuck to the drink. The twist to the story? It could have been completely fabricated by the Galliano company, who was trying to figure out a way to sell their liquor to a market that was willing to experiment. The drink was invented in the 1950’s, but did not hit its stride until the 1970’s. It was so popular that it actually earned enough votes in the 1972 election to be noticed, and was named as one of the top food fads of the 70’s by the Food Network.

Much like polyester suits and disco, the drink fell back into obscurity after the 1970’s. You will still see a tall, lone, golden bottle of Galliano in bars, just waiting to be used in a Harvey Wallbanger, possibly a Golden Cadillac. It will then go back to its seat on the shelf. There are rumblings that the elaborate craft cocktail movement may be transitioning to simpler cocktails, and the Harvey Wallbanger might become one of the fads of 2013. On this November 8^th, National Harvey Wallbanger Day, search out one of those distinctive cocktails and try and become a trendsetter. Cheers!

Day of the Dead Celebration, Mural Unveiling, Holiday Gift Buying at November First Friday

October 29, 2012 By Dayton937 Leave a Comment

Pick up holiday items such as these festive ornaments at DVAC’s Art to Buy gift gallery, opening this First Friday.

Downtown’s next free First Friday art hop will be held from 5 to 10 p.m. Friday, Nov. 2.

Cityfolk’s Culture Builds Community program will host a Day of the Dead Community Ofrenda Celebration beginning at 6 p.m. with a parade in the Oregon District. The parade will begin on Wyandot Avenue, near Hauer Music, and will continue down East Fifth Street. The community is invited to participate in the parade, led by artist and musician Michael Bashaw and students from Chaminade-Julienne High School and Stivers School for the Arts. The parade will end around 6:30 p.m. at Missing Peace Art Space, 234 S. Dutoit St., just off East Fifth Street near Stivers School for the Arts. A reception will run until 10 p.m. at the art gallery with food provided by Taqueria Mixteca. The reception will feature an exhibit of community art created for the occasion.

Fair trade retail store Peace on Fifth will host its grand opening in its new location at 510 E. Fifth St., where it will share space with art studio and shop Gallery 510 Fine Art. Peace on Fifth will take over part of Gallery 510’s art gallery space at the front of the store, and the businesses will continue to operate as two separate stores coexisting in the same space. For First Friday, Peace on Fifth will host a fair trade food tasting in the store.

Peace on Fifth, a sucessful Pop Up Shop from the first round of Activated Spaces’ program, will move into a new space in Gallery 510 Fine Art and will host a grand opening during November First Friday.

With the holidays just around the corner, visit downtown retail stores and art galleries to pick up a one-of-a-kind gift. The Dayton Visual Arts Center and CADC both will host openings of their holiday gift galleries, featuring unique gift items made by local artisans, and K12 Gallery for Young People/TEJAS will host a handmade arts and crafts event. Several other art galleries will host show openings, and retail stores will feature items for the holiday season.

A new series of murals along East Third Street will be unveiled, with a meet-and-greet reception with the artists held from 6 to 8 p.m. at the nearby studio of Hamilton Dixon, 811 E. Third St. This album of photos shows the mural project in progress. Look for the murals on East Third between Keowee and Webster streets.

A complete list of what downtown businesses have on tap for First Friday is available on the DDP website.

First Friday is presented by the Downtown Dayton Partnership with support from the Oregon District Business Association, the Ohio Arts Council and WYSO-FM 91.3. The Downtown Dayton Partnership’s website has a complete list of downtown’s arts and cultural amenities, as well as a dining guide, parking map and much more. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

Entries Sought for Eighth Annual “Gingerbread Homes for the Holidays” Contest

October 23, 2012 By Dayton937 Leave a Comment

The Dayton Holiday Festival is looking for the area’s most creative confectionary decorators to compete in the eighth annual Gingerbread Homes for the Holidays contest on Friday, Nov. 23. Located inside the Old Court House at Third and Main streets in downtown Dayton, entries will be judged and displayed for public viewing that day only, during the Grande Illumination and Dayton Children’s Parade Spectacular in Lights from 4-9 p.m.

Visitors to the Dayton Holiday Festival check out a winning gingerbread house during last year’s competition.

Stir up your icing and your imagination! All ages and skill levels are invited to participate in this free contest by entering a gingerbread house in the youth (12 and younger), teen (13-17), adult (18 and older) or professional category. Entry forms and a complete list of contest rules are available for download at www.daytonholidayfestival.org. Forms may be submitted to the Downtown Dayton Partnership at 10 W. Second St., Suite 611, Dayton, OH 45402 or by e-mail to [email protected]. Entry forms are due by Wednesday, Nov. 14.

Get rolling and win dough! Traditional houses, replicas of buildings, a purchased kit or even cardboard entries are permitted (as long as all exposed surfaces are covered with edible materials). First place in each category will receive a prize package featuring a variety of items. Awards also will be given to second and third place winners in each category. In addition, one amateur and one professional house will be selected as the “Best Houses on the Block” and each will win a $500 cash prize.

The 2010 winner for “Best House on the Block.” The creator of the gingerbread house that wins this category will receive a $500 cash prize.

“The entries get more creative each year,” said Sandy Gudorf, president of the Downtown Dayton Partnership. “The imagination and skill that goes into creating each of these gingerbread houses makes for a really special exhibit ― it’s always a fun part of our holiday season kickoff.”

Contest entries are to be delivered to the Old Court House between 10 a.m. and noon on Friday, Nov. 23. They will be judged from 2-4 p.m., and the winners will be notified by telephone. All contest winners will have the opportunity to be recognized on the Main Stage in Courthouse Square before the Grande Illumination tree lighting ceremony at 7:45 p.m.

The Gingerbread Homes for the Holidays contest is supported by media sponsors Community News Group Dayton and Mix 107.7 FM, along with community sponsor the Downtown Priority Board. The contest is part of the month-long Dayton Holiday Festival, presented by OneMain Financial and sponsored by the Downtown Dayton Partnership, City of Dayton, Montgomery County and the Virginia W. Kettering Dayton Holiday Festival Fund. For more information on the contest and other activities that are part of the Dayton Holiday Festival, which this year is marking 40 years of kicking off the holiday season in the Dayton region, call 937-224-1518 or visit www.daytonholidayfestival.org.

SummitUp – The Bowman Connection

October 11, 2012 By Brian Petro Leave a Comment

David Bowman

Facebook had just 100 million members around August of 2008. That is just a little less than the population of Mexico at the time, which would have put it at fourteenth in the world. The number of Facebook users has recently eclipsed 1 billion people, putting it at third in the world in terms of world population, just behind India. That is a massive amount of eyeballs looking to connect to something: entertainment, information, conversation, the list is endless. Since that explosion, everyone from major companies to small businesses have been trying to harness the power of this ever expanding opportunity to connect. It has become a source of innovative campaigns and beautiful disasters. It is a new frontier, and everyone is still looking for how to make it work for them.

David Bowman was one of those people. He had just come back to Dayton from seeing a presentation from Chris Brogan, and was discussing the experience with Sara McCatherine over lunch. The idea was to bring the top speakers from all over, at the edges of the fledgling explosion of social media, and bring them here. Thus the seeds of SummitUp were born. Through plenty of work and hustle, the first SummitUp in Dayton (2009) was brought to life. Every year it has been growing as social media grows, and this year is no different. David took some of his precious time in the final weeks before the Tuesday, October 16th event to answer a few questions about social media for us.

DMM: Your first degree was in political science. What attracted you to marketing from there? Did you see it as a natural extension, or did your interests change?

David Bowman: In college I was drawn to political science, as it was something that was inherently interesting to me. I did well in Political Science classes, so decided to major in it, as I really had no idea what I wanted to do professionally. I had considered becoming an attorney for a while, but ultimately the law did not appeal to me. Instead I went to work in the business world, where I migrated into sales. From there I came to discover the field of marketing and have never looked back. Eventually I got my MBA with a concentration in Marketing, where I began to get a deeper understanding of the field. In the end, Marketing and Political Science are both based in understanding needs and influencing human behavior. The principles I learned in Political Science are directly applicable to my job, and probably give me a bit of a different perspective on things.

Another year, another batch of wisdom.

How have you liked your teaching experience so far at the School of Advertising Art (SAA) ? What are some of the things the students are teaching you?

Teaching at SAA has been amazing. It is one thing to believe you understand something. It is something else entirely to have to understand something well enough to explain it to others in a way that is clear and compelling. I am so fortunate to have been given the opportunity to teach Marketing at SAA. It is making me a better practitioner of my craft and the energy, creativity, and curiosity of my students is inspiring.

DMM: What is the biggest challenge to creating an event like this, where you will have a significant cross section of new users and seasoned veterans looking for something to take away?

DB: SummitUp is challenging in that we want the event to be appealing to early adopters of technology who demand complexity and bleeding edge information while at the same time delivering content that is accessible to newcomers too. Compounding things is that fact that the event is a collaborative volunteer effort with a focus on keeping prices low so that we can attract and educate the largest number of people possible. The goal of the event is not to maximize profits, but rather to maximize the potential of those who attend. We do our best to attract exceptionally talented speakers and presenters to the event, often at a fraction of their typical speaking fee or for free. We then pass these savings on to attendees in the form of very affordable ticket prices. Ultimately, the event has an incredible team of volunteers who work very hard to make sure that those who invest the time and money to attend get value from coming to the event.

DMM: What do you think is the biggest hurdle people have to understanding the value and potential of social media?

DB: People get lost in the incredible amount noise and dizzying pace of change. Author Clay Shirky describes media as the “connective tissue” that holds us all together, which is a great way to think of it. Social media is simply about people communicating with one another, and all media is now social. If people keep things in the perspective of finding ways to use communication to build real and lasting relationships, social media is fairly simple to understand.

DMM: What brands are the best story tellers in the social media realms?

DB: Starbucks, Zappos, Amazon, and Southwest Airlines are some great examples of national brands that are using social media successfully and in very different ways. Locally, brands like Dorothy Lane Market, Olive, and Dayton Children’s are all great examples.

DMM: What do you see brands or people doing on social media that frustrates you?

DB: Not listening, participating, or considering the opportunity to use social media as more than just a push marketing tool.

DMM: How do you see social media platforms evolving over the next five years?

DB: More mobility, more video, more speed, more content, more noise, more people, more, more, more. Hopefully, what brands choose is to more carefully integrate social media with marketing strategy. A recent Duke University Study cites that over 16% of organizations describe their social media efforts as “not at all integrated” with their overall business strategy. This is something that must and will change, as brands begin to understand the real value that strategic integration can deliver.

DMM: Will social media become more integrated into the media department, or is this a new entity?

DB: They will become one in the same. Traditional media is still alive and well, but it is becoming ever more social. As best practices are established and technology matures, social media will become the tradition. Anytime you have disruptive technology changes it takes a while for people to make sense of it all. Eventually people begin to figure it out and then shift their focus to execution. This is currently happening right before our eyes. It is an exciting time to be a marketing professional.

DMM: Social media professionals are still wrestling with how to prove the value to CEO’s, CIO’s, and other C-suite people. Are there certain numbers that offer more proof of value than others? It is ROI, or something else out there?

DB: It is ROI but that has to be framed in the context of customer equity. Social media has the ability to strengthen relationships. The ROI is less about the platforms and technologies and more about the actions and responses created through them. Ideally, marketing professionals are moving toward an integrated approach to marketing. This is more akin to systems thinking as opposed to trying to compartmentalize things. The revolution in technology requires a paradigm shift. It is no longer only about impressions or mass attention. Now it is about connections, loyalty, and long term brand equity that can only come from focused, ongoing communication.

DMM: Are there any social media platforms out there that you can see emerging as a major player over the next few years?

DB: Certainly Pinterest has already shaken thing up in the last year. Google+ will continue to evolve and grow, particularly as Google continues to integrate it with organic search. There are countless other projects and platforms emerging to solve niche problems and connect niche audiences. I will not pretend to have a crystal ball, but I can tell you that we will likely be talking about a whole new mix of tools by this time next year.

David has once again helped to organize an amazing event, bringing talents like Todd Henry, Rohit Bhargava, and Tim Schigel as keynote speakers, and a diverse group of other professionals to run a wide range of breakout sessions. SummitUp tickets are available by phone only, so call and make sure that you have yours. This is going to be a great opportunity to learn about the basics, meet and connect with new people, or refresh and recharge your batteries with new insights. We look forward to connecting with you this Tuesday!