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El Meson

Fall Features at El Meson

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El Meson, located at 903 E Dixie Dr. in West Carrollton, recently released some new special editions to their menu for fall. These limited time items include:

Birria Beef Tacos:
Slow cooked beef with Consommé dipped and grilled corn tortillas with cheese, lime, cilantro and onion

Mexican Eloté Garlic Noodles:
Mexican street corn with garlic and creamy Eloté sauce over linguini. Add crab or chicken!

Salmon con Mojo:
Sautéed Salmon with a citrus Mojo onion sauce. Served with white rice and sweet plantains.

Their house margarita’s are on special each Wed from 4-8:30pm- $5 by the glass or $26 a pitcher.

Also don’t forget they celebrate Sangria every Thursday from 4-8:30pm Sangria by the glass for $5 or $26 for a pitcher.

El Meson  open Wednesday through Saturday from 4-9pm for dinner! Reservations can be made at elmeson.net

Duante’s Fond Farewell to his Favorite Dayton Foods – Part 1

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All things come to an end, and we knew at some point Duante Beddingfield would leave us.

Duante Beddingfield

Many of you know him from his work covering arts and events over the years here at Most Metro or the local newspapers. Some of you may know him from his jazz performances, singing at venues like Gilly’s, Blue Note, and the Levitt Pavilion. Maybe you’ve listened to his Monday night jazz show, Equinox, on WYSO over the last three years, or attended Stivers School for the Arts with him, or salsa danced with him, saw him hamming it up onstage in a play or at a karaoke bar, or maybe he supported you as an artist or small business owner. Maybe he pissed you off at some point. Even if you’ve never met him, you probably knew Duante. 

We’re proud to be the first to announce he’s been hired to be the new arts and culture reporter for the Detroit Free Press. And proud to say we had him first! He’ll be leaving Ohio soon, but he asked if he could write one last thing on the way out. If you know Duante, you know he’s not only a major foodie but was also a professional restaurant writer in town for years, and so we’re presenting his list of the top ten restaurants he’ll miss most when he moves to the Motor City. 

Duante was never known for keeping things short, so we’re posting it in two parts… Here’s part one – see part two here!

10. (tie) 

Chicken Head’s (aka The Chicken Spot) (3261 W. Siebenthaler Avenue, Dayton)

Decades from now, when we regale our great-grandchildren with stories of The Chicken Sandwich Wars of the Early 2000s – of the Colonel’s ridiculed surrender to General Lee’s, which led to the Donut Treaty; the fall of the Burger King during the Battle of the Black Bun; of the bloody Chick-Fil-A Crusades, which divided a nation and pitted brother against brother – one name shall ring out as the baddest mothercluckin’ in the buck-buck-buckin’, and that name is Chicken Head’s.

Opened just over a year ago as The Chicken Spot (only the name has changed, nothing else) in a tiny storefront on the northwest side in a time when businesses were closing left and right in that part of town, it was seen by many as a high-risk, sentimental move by chef-owner Anthony Head when a downtown or suburban opening would have all but guaranteed major success. And yet, success came quickly anyhow. 

The superiority of the product (which I’ll get to in a moment) was undeniable; that was never in question. What mattered is that it was standing up and providing for an underserved population. West Dayton has received national news coverage for years as one of the country’s largest per-capita food deserts. But not only are fresh groceries too often out of reach for west side citizens; dining options in the long-blighted area are extremely slim. Save for a few low-level fast food shops that have been in place forever, no new food-related businesses open doors in that part of town. I know because I grew up there in the prosperous eighties and nineties, and watched it rot and die around me before I finally pulled up stakes and moved to a more convenient neighborhood across town because I was tired of driving 45 to 60 minutes one way for not only my bougie artisan cheese, but for bread and jeans and movie theaters and someplace I could take a girl on a date. 

When The Chicken Spot opened, delivering a good product, made well, reasonably priced, right there in the hood City of Dayton leadership has firmly ignored and disserviced for years, two things happened among the people who live around there. It sent a message to them saying, “We’re here for you. This isn’t a chain – it’s one store. If other people want us, they’ll have to come to us. We’re here for you.” The other thing is the community recognized that and agreed, “We see you, and we love that you’re here for us. We’re gonna show up for you.” And they did. 

And so did everyone else. Chef Head is no fool. With a deep background in corporate business leadership, a long history in culinary education in the region at both the secondary and collegiate levels, and name recognition in the dining scene as a groundbreaker and rainmaker, he knew what he had, and he knew what he wanted. The shop is nothing to speak of. No tables, no dine-in. Carryout only. It’s a small commercial kitchen with a tiny lobby to wait for your food, which will be handed to you in the kind of greasy, nondescript paper bag that can only mean great times lie ahead. Very low overhead, maximum profit. Not even a website, just a Facebook page. Why pay for marketing when you have a product so good the word of mouth works for you? Head’s name and connections would do most of the marketing. I mean, look…here it is, happening in real time while you read this, and he doesn’t even know I’m writing this.

And the word took mere days to spread. Soon, people of every background and income level were driving in from the far suburbs (places I refer to as “The Deep South,” like Miamisburg, Washington Township, and Springboro) and Way Up North (y’all know who y’all are) to get this damn sammich. Everybody was talking about it. The menu was based around it, a very limited menu that focused on doing a few things and doing them best. 

So let’s talk about The Medusa.

Thick, marinated, breaded, fried chicken breast, on a sandwich bun, topped with home collard greens and mac and cheese, plus pickled onions. An entire soul food dinner on one sloppy, impossible sandwich. I don’t know what to tell you. It’s life-changing. Throw a slice of the pound cake in there for dessert, you got all you need. 

Chicken Head’s praises have been sung by every regional publication. They eventually, reluctantly, joined Doordash, and later expanded their delivery area to seven miles, so you can enjoy the Medusa or a bag of jumbo wings in your home as far away as WPAFB base housing, West Carrollton, New Lebanon, and Brookville. Go to them, bring them to you…it doesn’t matter. The Medusa is the single most talked about menu item of the last year in Dayton. If you haven’t had it yet, get on board. (Facebook)

Pasha Grill (72 Plum Street, Beavercreek)

When I think of Pasha Grill, no matter what I’m doing or how I’m feeling, a smile immediately comes to my face. Mediterranean food, with a heavy emphasis on Turkish, is the focal point of their menu, and it yields some of the most complex, gorgeous flavor profiles you can find within a day’s drive. 

Let me start by saying I have tremendous respect for this place because when it opened in 2008, it was the only locally owned restaurant at The Greene Town Center, Greene County’s sprawling, hotly contested outdoor mall development that opened in 2006 with a flight of chain restaurants, bars, and shops, delivering major blows to downtown Dayton, the Dayton Mall, and The Mall at Fairfield Commons all at once. We saw other locally owned restaurants come and go over the years, unable to keep up with The Greene’s high rent, and a couple of times over the years it’s looked like Pasha was all but done, but they’ve thrived over and over, and they’re still with us. Pasha Grill is a survivor, and that makes me rabidly want to see them supported indefinitely. 

The great thing about Mediterranean food is it’s equally rewarding for vegetarians and omnivores. There are great, delicious options to be had on all sides, and there’s plenty available for the vegan and gluten free. The same, honestly, is true of pretty much any non-American or UK-related cooking, ha. Let me tell you about the Shepherd Salad. Plum tomatoes, cucumbers, red onions, bell peppers, and parsley tossed in red vinegar and olive oil. It’s dynamite. There’s a small and a large – but even the small is large, just FYI. There’s the vegetarian mousakka, basically a veggie lasagna with layers of eggplant, potato, carrot, zucchini, and mushroom with bechamel sauce, topped with mozzarella and tomato sauce. 

Mixed grill kebab from Pasha Grill

And for the true meat lovers, there’s the grill section of the menu. There are nine different types of kebab, all ranging from roughly $15 to $22, and depending on which one, they come with veggies and sauces and such. But if you order the Mixed Grill Kebab for $31.95, you get half portions of FOUR types of kebab (made from chicken, beef, and lamb, each with different seasonings and flavors), plus a bunch of pillowy fresh bread, rice pilaf, and grilled vegetables. It’s an absolute steal, enough to feed two or three (or four, if you’re light eaters or just kind of picking at it as tapas with wine), and is probably the best value in Dayton for the amount and variety of food you get. It’s worth it to pay a couple extra bucks and tack on an extra side of rice pilaf and an extra side of grilled vegetables. They literally bring you an entire, huge tray of just different meats. God, it’s glorious.

They’re also on Doordash. And, let me tell you…on a chilly evening, a delivery from this place can really light up your night. They deserve our support. (website)

 

9. Chiapas Mexican Grill (298 N. Main Street, Centerville)

Tacos at Chiapas Mexican Grill

When it comes to tacos around here, you simply cannot beat the ultra-authentic, soul-warming offerings made in-house by the folks at Chiapas. For five years running, downtown Centerville has been blessed with the flavor and value this place brings, and a new second location in Moraine will celebrate its one-year anniversary next month. They feature my favorite chorizo queso (they run a little small here; I always order two), and their chicken and al pastor tacos never fail to satisfy (though they also have steak, chorizo, carnitas, fish, shrimp, and tongue, if that’s how you get down). The tortas (super flavorful Latin sandwiches) and soups (don’t miss the pozole!) are wonderfully down-home in their approach, and as with any Mexican restaurant, there are a number of familiar dishes and combos…but make no mistake, this is not just any Mexican joint. If you’ve not been, do yourself the favor. Oh, and their chips are great! (website | Facebook)

 

8. El Meson (903 E. Dixie Drive, West Carrollton)

El Meson’s paella

When it comes to other forms of Latin cuisine, look to this popular regional destination that’s still got new things to say in 2020. “El meson,” in Spanish, can mean a country tavern, but it can also refer to an inn, or a large table. Any or all of those feel appropriate here, where the Castro family invite you in as gracious hosts to enjoy a meal with them. 

The staples remain over time, things like the overstuffed empanadas, addictive chicken tinga nachos, Cuban sandwiches, and famed tortilla soup. But the thing I’ve always had tremendous respect for is that El Meson never rests on its laurels, with the Castros complacent to keep a winning formula the same with the old “If it ain’t broke…” attitude. They’re always changing things up, always finding new ways for people to experience and interact with food and culture. Entrees rotate on and off the menu regularly. In non-Covid times, elaborate trips are organized annually to take groups of customers to Latin countries where they dine like citizens and delve into the lifestyles that gave birth to the dishes we love. Fun and informative, themed tastings and catered dinners are held almost weekly. They’re still among the only brick-and-mortar restaurants to take advantage of the food truck explosion, with vehicles traveling the area frequently. And this month, they’ll introduce Viva La Vida, A Recipe for Life, a video subscription streaming service where Bill Castro and chef Mark Abbott will provide monthly content about food, wine, cocktails, cooking techniques, and traditions from around the world. 

The paella, a time-honored Spanish dish, is the jaw-dropping, signature house specialty (and the tart and tangy, vegan-friendly aji dip, which can also be purchased by the container, is always a big hit). A favorite for me is the carne asada fries, a rich, messy, smoky pile of punch-in-the-mouth flavor priced for one, but big enough for two and leftovers. Have it with a big, bold Spanish or Argentinian red wine. 

It’s cool that El Meson always delivers the things you love, exactly as you remember them. But what’s even cooler is that the Castros use that consistency and comfort as a platform to continue pushing themselves and the restaurant forward, and to bring us along with them, so that while you’re never let down, they never give you the same experience twice. Mad respect. (website | Facebook)

 

7. Zombie Dogz (Food truck)

Damn, damn, damn. One of the first, and certainly one of the most seismic, casualties of the Covid-19 among the local restaurant scene was Zombie Dogz, which operated in brick and mortar form on Brown Street after rocking the region since 2012 as a food truck that cultivated a monster following for its premium hot dogs with wildly inventive toppings and horror-themed names. (The Dogz boast over 40,000 Facebook followers, equivalent to around 30% of the City of Dayton’s population; the Dayton city government itself has fewer than 35,000 followers on Facebook). 

Though the restaurant has closed its doors, the beloved truck still preys by day and stalks the night, appearing at all corners of the metro area to serve long lines of customers, some of whom drive in from other counties or cities to carry back stacks of dogs for friends and relatives. I’ve waited for hours in freezing temperatures and pounding rain to scratch that itch that only the Dogz can, and I know many of you will continue to. 

I’ve got a soft spot for my early favorite, the Dead Dixie, with diced green apples, barbecue sauce, bacon, and bleu cheese hitting an insane four-points combination of sweet, sour, salty, and umami. And I love the Waking Dead, a breakfast dog with bacon crumbles, sausage gravy, a fried egg, and maple syrup drizzle, taking the trophy for messiest meal in the Valley. But the big winner is the seasonal Germanator, a stunner topped with garlic-crusted beef, homemade beer cheese, and fried onions. And keep an eye out for the holiday season, when the Poultrygeist becomes available for a limited time. A giant hot dog heaped with white meat turkey, Stove Top stuffing, homemade gravy, and drizzled with original cranberry sauce? That’ll make your heart and your stomach grow three sizes, trust! 

Follow the food truck on Facebook to keep up with its locations and times. (website | Facebook)

 

6. Old Scratch Pizza & Beer (812 S. Patterson Road, Dayton)

Old Scratch Pizza

A giant from the moment it opened, this place slings high-quality, creative pies that keep people coming back again and again. I’ve lost count of how many times we’ve picked up from them for family nights during the pandemic. Old Scratch’s team of master pizzaioli take great pride in their work and can be seen from anywhere in the main dining hall as they work their craft in tandem,  like a fine tuned machine. Beer on tap, wine by the carafe, and a full bar with bartenders who are always fun and highly skilled make this as great a place to stop in for a happy hour with friends as it is for dinner with your household. Winning appetizers are the meatball tray and the whole roasted cauliflower. You can’t go wrong with any of the pizzas, but – and this is surprising coming from a red-sauce junkie like me – the white pizzas are where their innovation really shines, with options like the prosciutto arugula, which basically comes with a huge arugula salad on top of an already sumptuous pizza, and the Brussel Crow, with brussel sprouts, wilted shallot, taleggio cheese, bacon, and an apple cider reduction. The salads are massive meals unto themselves (not joking – they’re very, very big), and a soft-serve machine by the door sends kids home smiling. A Centerville location recently opened in addition to the original. (website | Facebook)

 

Check back tomorrow for Duante’s top five restaurants he’ll miss most.

Local Restaurants Offering To-GO Meals For Guest Reluctant To Dine In

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As the COVID-19 (coronavirus) continues to make headlines, even the best-laid plans are up for last-minute changes. Those changes are hitting restaurants hard as they struggle with the effects of reduced travel and government calls to avoid large gatherings.  One local restaurateur we talked with today said he’s lost $25,000 in catering cancellations in just the last couple of days.  So many of the service industry jobs are hourly employees, sent home if business doesn’t dictate the need.

Open Table sent out an email today saying they are seeing sharp declines in  across online reservations, phone reservations, and walk-ins. In the United States and United Kingdom, they see a 20 percent reduction in total seated diners vs. last year.  At the city level, diners are down approximately 45 percent in Seattle, 40 percent in San Francisco, 30 percent in New York, and 25 percent in London, Los Angeles, and Chicago. (All declines cited here are on a year-over-year basis.)

Locally many restaurants are scrambling to react to the market, many offering curbside meals:

 

 

 

 

More from Open Table’s Andrea Johnston, Chief Operating Officer:

To support the restaurants we all love, we’d like to share a few simple things you can do to help your favorite restaurants weather this storm:

  1. If you have a change of plans, please let the restaurant know as soon as possible so they can plan accordingly. Even cancelling the same day is better than not showing up.
  2. Order take-out or delivery. It gives the restaurant business and keeps you well fed. Many restaurants that don’t usually offer these options are making exceptions.
  3. Re-book for a future date—it will give everyone something to look forward to.
  4. Consider purchasing restaurant gift cards if they’re offered.
  5. Tip generously if you can afford it. Tipped workers are some of the first to suffer in times of economic distress.

Happy National Paella Day!

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It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.

Locally El Meson has become known for making their paella at  local festivals. Watching Chef Mark Abbott create the layers of flavor is almost as fun as eating it.  The smells that come from the large pan is only upstaged by the colorful ingredients that line the pan.  Tonight from 4:30-9pm they’ll be offering $5 bowls of their delicious, homemade paella, but that’s not all! They’ve also decided that glasses of sangria and margaritas should also be $5!

Chef Margot at Salar in the Oregon District also makes a pretty amazing seafood paella, which appears from time to time on their special meny.

If you’d like to try your hand at creating your own Paella, here’s a recipe the now closed Cooks-Wares had featured this recipe in their newsletter:

Come summer, the Spanish flock to the water with the determination of fish. Awaiting them on the beach are chiringuitos, humble seaside establishments that are to the Spanish coast what clam shacks are to New England. There is usually a pretty terraza with a view of the sea and a menu that revolves around salt-baked fish, lacy fried baby squid, clams in salsa verde, and invariably a simple but irresistible mixed seafood paella, such as this one. Feel free to play with the seafood assortment here, substituting mussels for the clams and small scallops for the monkfish, but keeping the proportions pretty much constant.

A good seafood paella is a minimalist affair, with few other ingredients besides seafood and rice. As the flavor depends on a good rich fish sock, I strongly recommend using Shrimp Shell Stock or another well-reduced flavorful fish or seafood stock. And don’t skip the allioli for serving.

About 5 cups Shrimp Shell Stock (below),
or 3-1/2 cups clam juice diluted with 1-1/2 cups
water (more if using bomba rice)
1 large pinch of saffron, pulverized in a mortar
5 tablespoons extra-virgin olive oil
1/2 pound monkfish or other firm-fleshed fish, cut into 1-inch chunks
Coarse salt (kosher salt)
4 to 6 ounces cleaned squid, bodies and tentacles cut into 1-inch pieces
10 medium-size garlic cloves; 8 crushed with a garlic press, 2 minced
2 large, ripe tomatoes, cut in half and grated on a box grater, skins discarded
1-1/2 teaspoons sweet (not smoked) paprika
1-3/4 cups short- to medium-grain rice
1/2 cup minced fresh flat-leaf parsley
12 small littleneck clams, scrubbed
12 jumbo shrimp, shelled and deveined
2 lemons, cut into wedges, for serving
Allioli, for serving (see below)

1. Place the shrimp stock in a medium-size saucepan and bring to a simmer over medium heat. Add the saffron and keep the stock at a simmer until ready to use.

2. Place 3 tablespoons of the olive oil in a 15- or 15-inch paella pan set over a single burner and heat on medium until it starts to smoke. Add the monkfish and cook until barely seared, about 1 minute, seasoning it lightly with salt. Using a slotted spoon, transfer the fish to a bowl. Cook the squid, stirring, until just seared, about 2 minutes, seasoning it with salt.

3. Push the squid to the edge of the paella pan, where it’s not as hot. Add 1 tablespoon of the olive oil to the center of the pan. Add the crushed garlic and cook until fragrant, about 30 seconds. Add the tomatoes to the center of the pan, reduce the heat to low, and cook, stirring the tomatoes several times, until they are thickened and reduced, 5 to 7 minutes. Using two wooden spoons, push the squid toward the center of the pan and mix it up with the tomatoes. Add the paprika and stir for a few seconds.

4. Preheat the oven to 425°F.

5. Add the rice to the paella pan and stir it gently to coat with the pan mixture. Pour in 3-1/2 cups of the simmering stock (5 cups if you are using bomba rice), keeping the remaining stock simmering in case it is needed later. Set the paella pan over two burners, stir in the parsley, and shake the pan gently to distribute the rice evenly. Cook over medium heat for 5 minutes. Periodically move to rotate the pan so that the liquid boils evenly.

6. Press the clams and the monkfish into the top of the rice and cook until the cooking liquid is almost level with the rice but the rice is still rather soupy, another 2 to 3 minutes. If the liquid is absorbed too fast and the rice still seems to raw, sprinkle on some more stock.

7. Transfer the paella pan to the oven and bake until the clams open and rice is tender but still a little al dente, about 15 minutes. Check the paella a few times and sprinkle more stock over the rice if it seems too al dente. Remove the paella from the oven and discard any clams that have not opened. Cover the pan with aluminum foil, and let stand for 5 minutes. Uncover the pan and let stand for another 5 minutes (the rice gets better as it stands).

8. While the rice is standing, heat the remaining 1 tablespoon olive oil in a large skillet or wok over high heat. Stir-fry the shrimp, a few at a time, adding some of the minced garlic to each batch, until the shrimp are bright pink and just cooked through, 2 to 3 minutes per batch. Transfer the shrimp to a bowl and keep warm.

9. To serve, arrange the lemon wedges around the edge of the paella and decorate the top with the shrimp. Serve the paella straight front the pan, along with the allioli, for stirring into the rice.

Serves 6 as a first course, 4 as a main course.

Shrimp Shell Stock

For cooking seafood-flavored rices and pastas, my favorite liquid is a store-bought fish stock or clam juice I’ve enhanced with the toasty nuttiness of sautéed shrimp shells. If you can get shrimp with their heads on (try Chinese or other ethnic markets), they will intensify the stock’s flavor still further. Whenever you are peeling shrimp or cooking a lobster, save the shells; keep them in a zipper-lock bag in the freezer so you can make stock at whim.

1 tablespoon olive oil
4 whole garlic cloves, unpeeled and smashed
Shells (and heads, if available) from 1 pound shrimp
1 tablespoon tomato paste
10 cups store-bought fish stock, or 7 cups clam juice diluted with 3 cups water
3 fresh flat-leaf parsley springs

Heat the olive oil and garlic in a large saucepan over medium heat. Add the shrimp shells and heads, if using, and cook, stirring, until pink and very aromatic, 2 to 3 minutes. Add the tomato paste and stir until darkened, about 30 seconds. Add the fish stock and parsley, increase the heat to medium-high, bring to a boil, and cook until reduced to 6 to 7 cups, 15 to 20 minutes. Strain the stock, discarding the solids. The stock can be refrigerated, covered, for 2 to 3 days or frozen for up to 1 month.

Makes 6 to 7 cups.

Basic One-Cup Allioli

2/3 cup extra-virgin olive oil
1/3 cup peanut or canola oil
4 large garlic cloves, minced
2 large egg yolks
4 teaspoons fresh lemon juice, or to taste
Coarse salt (kosher or sea)

Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks, and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems to thick, thin it out with a little water before using.

Makes just over 1 cup.

Click here for a printable version of the recipe.

Excerpted from The New Spanish Table, Copyright 2005 by Anya von Bremzen. Used by permission of Workman Publishing Co., Inc. New York. All rights reserved.

 IngredientsMincing Garlic

Grating Tomato

Minced Parsley

Sauteeing Scallops

Sauteeing Garlic

Sauteeing with Paprika

Adding Rice

Rice Stirred

Absorbing Stock

Boiling Rice

Ready for the Oven

Sauteeing Shrimp

El Meson Celebrates 40 Years This weekend

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El Meson celebrates 40 years this weekend

The Castro family started out 40 years ago as Pizza Queen International and soon gained a cult following in the West Carrollton area.  After years of success in the pizza industry, they used the earnings to transform the restaurant into their dream.  The result was “El Meson” the eclectic restaurant with the South American menu.  Since then the restaurant has transformed and grown into an excellent reputation of one of the highest quality restaurants in Dayton.  From drinks to appetizers, the menu is and always has been a Food Adventure.

Decades of success have led us today to this celebration.  It is a celebration of hard work and unique eats.  As you may know, El Meson has a base menu.  The last page of the menu is rotated weekly and features a certain country.

EL MESON’S 40th BIRTHDAY WEEKEND, FRIDAY JULY 20th and SATURDAY JULY 21st:

WHERE:

Inside or outside the El Meson will be packed !


903 E Dixie Dr, Dayton, OH 45449
Join them for two days of celebration with live music, street food, dancing and tons of fun outdoors!

WHEN:
July 20th and 21st – $5 cover for both days (cash preferred) – limited free advance tickets and V.I.P. tickets available online, all other tickets available at the door.

V.I.P. and Free Presale tickets available here

 

 

 

Live Music Schedule

Friday, July 20
4:30-7:30pm Ithika
8-11pm Nothing But Treble

Saturday, July 21
4:30-7:30pm Funky G & The Groove Machine
8-11pm Nasty Bingo

 

Customer Appreciation Happy Anniversary Hour
From 4 – 5:30pm, both nights, free entry and $5 margaritas in the street party lot!  Joe Head, from The Century Bar, will be on site serving some of his favorite bourbon and chatting with guest about varying notes. Rachel Jensen from Republic National Distributing will also be on site with the shot luge and Milagro and Titos!

 

EL MESON FOOD TRUCKS:

Inside the legendary eatery

El Meson will have a fleet of food trucks on site serving up a variety of El Meson favorites and specials!

One food truck dedicated to serving a throwback “Pizza Queen Menu” including favorites like Exotic Burrito, Mexican Pizza, Flame Broiled Chicken, and More!

 

VIP TICKETS
Want to celebrate our Anniversary in style? Consider purchasing one of our limited V.I.P patio seats for just $35 on Friday or Saturday. This area will be limited and give you access to a less crowded area, servers, and a great view of the bands. We are not accepting reservations for the restaurant this weekend and this will be the only reserved seating available. Please let us know if you would like to be sat with another party in the V.I.P. Area

 

DID YOU KNOW?
Every year the family goes on vacation to various countries in South America in search of great recipes.  They then pay the local restaurateurs for these recipes and bring them back to Dayton.   The result is that we get to enjoy authentic recipes from Peru, Argentina,

Calamari Appetizer

Venezuela and many more.

 

And finally this wouldn’t be a Food Adventure article if we didn’t share our MUST EATS !

HERE ARE A COUPLE OF “MUST EATS”

— WHOLE TILAPIA FRIED IN OLIVE OIL”
An absolutely amazing delicacy with a killer presentation

—ANY SEAFOOD TAPAS:
Tapas are little appetizer plates. They are perfect for sampling and sharing. The best and freshest ones are the seafood based ones here at El Meson. They tend to be the tasty and most exotic too. The free tableside tapa onion salsa never disappoints either.

Whole , Deep Fried Tilapia

— HOMEMADE RED SANGRIA:
They also gave white which is good, but we find the red one to be better. Get refreshed with this exotic drink! El Meson’s version is terrific.

There you have it – everything you wanted to know about the 40th anniversary weekend at El Meson but were afraid to ask.

See you at the birthday party!!! Celebrate with the Castro family ! The event has it all, throwback food, new food, drinks, music and food trucks.

Please browse the photos below and as always – if you are a Dayton foodie who cant get enough, join Food Adventures on Facebook HERE

Food Adventures is a local food blog with a feature article each and every week right here on Dayton Most Metro.

 

Red Sangria

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Empanada Rellena

 

Rice and Beans

Tableside Tapa Dip – the best

When your dinner stares you down

Complimentary onion salasa tapa

Scallops and mango appetizer

Shrimp Tapas

Arepas

Delicious stuff

Chilean Salmon Stack

Fish Tacos

Presentation is key here

Mojito

Taco Del Dia

Tinga De Pollo Tapa

 

 

 

 

Guest Post: Where To Eat in Dayton

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Where to eat in Dayton Ohio for attorneys and legal professionals

At the Mike Mobley Reporting office in Dayton, if we have not started talking about “What’s for lunch?” by 9:30 am, the flu is probably about to hit our office. We love court reporting but we love food as much. We love it when we have clients visit the office for depositions from out of town and want a suggestion on where to eat in Dayton. There are so many little treasures we have all over our fine city. Here are a few suggestions we give people on a regular basis. If you are visiting Dayton, give one of them a try.

Quick Lunches in Dayton:

Flying Pizza – New York Style pizza by the slice. You can go traditional thin crust, Sicilian thick crust or my favorite, one of each. We’ve had a number of New Yorkers come back to the office after lunch and say they felt like they were home at Flying Pizza.

Skyline Chili – Stole this one from the “Where to Eat in Cincinnati” article but even though Skyline is Cincinnati chili, Daytonian’s still love it. Here is what our legal videographer Steve had to say about Skyline – Love it or hate it, “Cincinnati style” chili is the most well-known regional dish we have to offer. This polarizing style of chili features a meat sauce with hints of cinnamon and cocoa laid over either a bed of spaghetti or hotdog and covered with mounds of shredded cheese. More than anything else on this list, this is a risky recommendation as many who try out our special brand of chili leave either loving or despising it.

El Meson Food Truck – If you are in Dayton and lucky enough to have the El Meson Food Truck any place close to where you are taking depositions, you have to give it a shot. Their grouper soft tacos or chorizo burritos are amazing. They have some wonderful South American desserts to follow. If you are spending the night or week in Dayton for depositions, El Meson’s original restaurant is an amazing to place to have a longer lunch or dinner.

Longer Lunches or Dinner in Dayton:

The Dublin Pub – Always a favorite at Mike Mobley Reporting, The Dublin Pub is an Irish Pub that has great drink options but even better food options. They have great appetizers like the Emerald Ale Dip to the Barney Stones or just a pint of Guinness. One of my favorite sandwiches is the Ruck (smoked beef brisket, Guinness BBQ sauce, sautéed onions and cheddar cheese on a pretzel roll) and they have the best Fish and Chips and/or Shrimp and Chips in town. You can’t go wrong with the Hell’s Belle’s Pasta or Bully Prime Shot either.  Enjoy!!

Franco’s – Another gem of the Gem City is Franco’s Ristorante Italiano. Everyone at Mike Mobley Reporting loves Italian food and Franco’s never disappoints. From the Alla Panna Gorgonzola to the Lasagna to the Scalloppini Entrée, the food is magnificent.

Mama DiSalvo’s – Like I said, we love our Italian food at Mike Mobley Reporting. Mama DiSalvo’s is about 10 minutes south of downtown Dayton but the food is out of this world. The homemade pastas, meatballs and sausages make my mouth water just thinking about it. The sauce is homemade by Mama and even sold in most of our grocery stores. I love the homemade gnocchi and the lasagna. The smells from the angel hair con scallops will make you feel like you are in Italy.

Dinner Only in Dayton:

Pine Club – A few minutes from downtown and basically on the campus of the University of Dayton, the Pine Club has the best steaks in town. They’ve won all kinds of national awards but it is as hometown as it gets. The Pine Club is another Dayton diamond that will make you feel like you just ate at one of the nicest restaurants in the country. If you’re going all out have the broiled lobster tail appetizer and one the classic steaks so you get the best of both worlds.

El Meson – See the Quick Lunches section above

Thai Nine – Thai Nine is located just outside of downtown in the historical Oregon District. The Oregon District is home of two earlier mentioned favorites The Dublin Pub and Franco’s. Thai Nine specializes in upscale Thai dishes and has wonderful sushi. If you like Thai food and like to pick your heat, don’t miss this one!!

ABOUT THE AUTHOR:

Todd Mobley is the president, accountant, and videographer for Mike Mobley Reporting. He has served on numerous committees of national and Ohio court reporting industry associations. Connect with him on LinkedIn.

Quest For The Best: Cuban Sandwich

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Suddith with children at a church in Pedro Betancourt, Matanzas Pr. Cuba

13 years ago, after a long wait in Miami, and longer wait in Havana, I stepped out of the Jose Marti airport into the sweltering heat of Cuba in the summer. A friend was waiting for me with a cold Coca-Cola and pulled me around the crowd. I was the last of the team freed from the security detail and he had found our lunch. A little food stand on the curb serving sandwiches. The only item on the menu, roasted pork, and ham with cheese. The Cuban served with plantain chips and a can of the national cola, Tu Cola, for less than $2.00 American.

The classic Cuban sandwich doesn’t come with lettuce and tomato, or mayo or a relish. It’s simple. Like the way Cubanos live. Pork is in abundance in Cuba and alongside chicken, is the main protein consumed on the island. Beef and seafood are still quartered off for tourists and elites. The french bread is picked up daily in the market with a ration card and is perfect when a day or two old. The sandwich is normally pressed to help heat the day old meats through and melt the cheese. Cheese quality on the island varies, but a version of the sharp swiss we know here is used most often. The Cuban is a staple in open air markets and is called “Sandwich mixto”. The combining of two types of meat on one sandwich. Most often roasted pork and ham, occasionally it can be found with salami.
 
My love affair with Cuba started that day, under a tree, eating that sandwich and drinking a soda. I’ve returned 3 times since then and will be back later this summer. In between trips I perfected my espresso making and have searched Dayton looking for that sandwich on crunchy french bread, the right mix of meat, cheese, pickle, and mustard. In my quest for the best, I found these.

 

El Meson in West Carrolton.
It should come as no surprise that El Meson, specializing in Spanish, Caribbean and South American fare should have the area’s best Cuban sandwich. The Pork is seasoned perfectly with spices I can only describe as uniquely Cuban. Oregano, cumin, parsley, black pepper, all together smells of a Cuban country kitchen. They layer the pork alongside pickle, mustard, and swiss. Finished in a press, the roll comes back with a crunchy exterior ready to handle the juicy pork. Order it with a side of black beans. Sit on the patio, enjoy the sunshine, imagine you are in a Havana cafe all for under $10.00.

 

Don’t send angry letters. I get it. It’s not local. It’s not genuine. But trust me here. Buried deep in the voluminous menu there’s a hidden gem or two. My favorite is the Cuban sandwich. The Factory has done their research and their Cuban is on point. French roll pressed flat, pickle and mustard only. Nothing special. They make it the classic way, with roasted pork and a portion of thinly sliced ham under the swiss. It tastes just like the food cart outside Jose Marti. Skip the sides, they pale in comparison.
 
For the most authentic experience, skip the waiters, forks and nice table service. A roaming food truck is the best way to go. For a Cuban sandwich in Dayton, find McNasty’s. It has all you need. Perfectly pork, sweet ham, swiss cheese melted, that pickle and mustard in between a crusty pressed french roll.  It is no frills, just the way you might get it in Havana Viejo.
Annie’s at Second Street Market
The Second Street Market always impresses me. The Cuban at Annie’s is no exception. Pork, ham, swiss, mustard and pickle, pressed and wrapped to go just like on the Island. Annie’s pork is a bit more shredded than I normally like. This changed things for me, but the flavor is still there. Equal pickle, mustard, and pork is balanced by the swiss. Every bite was a memory.

 

Where do you find a great Cuban sandwich? Let us know is the comments or on our Facebook page at Facebook.com/mostmetro
Instagram photos used with permission by @mle_m

Vodka Tasting this Friday

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vodka_shots_16308_10218Present in almost every restaurant and bar, vodka is perhaps the most versatile of spirits. Come to taste and learn all about this liquor with our kitchen and bar experts at The Vodka Tasting on Friday, December 2.

“Vodka is the key spirit in a number of different cocktails but it can be rich in flavor on its own too,” Bill Castro, owner of El Meson said. “This event will feature a few classic vodka cocktails and also explore the varying styles and differences in distilling.”

The Vodka Tasting features five vodka and vodka cocktails that have been paired with selected tapas to help bring out the different tones from each drink.

“In the same way that vodka can be the perfect pairing in your cocktail, we’ve thoughtfully paired up some dishes,” Castro said. “No matter how familiar you are or aren’t, there is a lot of unexpected variants between vodkas”

For those interested in attending The Vodka Tasting, the event costs $44.94 (which includes tax and gratuity) and takes place at El Meson on Friday, December 2 from 7-9pm. More information and tickets can be found at elmeson.net

Event Details:

The Vodka Tasting

Friday, December 2 from 7-9pm

El Meson at 903 East Dixie Drive West Carrollton, OH

FOA Families of Addicts Holds ‘Celebrating Solutions’ Fundraiser

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Local non-profit organization advocating for recovery to host event in Dayton

Logo-Final_sq_noBorderRecovery advocate nonprofit FOA Families of Addicts has partnered with El Meson Restaurant for ‘Celebrating Solutions,’ an after-work fundraiser marking two years of progress in promoting recovery, providing support, and encouraging advocacy. The event will take place at El Meson (903 E. Dixie Drive) on Thursday, August 4, from 4:30 – 7 p.m.

Dayton recently made headlines as the nation’s top-ranked city for opiate overdose deaths. Despite this, FOA continues to save lives and positively impact the regional community with support and advocacy across five counties by holding support meetings that welcome anyone touched by addiction to come together for assistance, friendship, and education and providing community outreach throughout the Miami Valley. FOA stands out among mutual aid addiction organizations by providing support for the entire families and empowering individuals to find their voices and tell their stories instead of remaining anonymous, thereby working to eliminate stigmas associated with addiction. In 2016 to date, FOA’s total meeting attendance has increased 31% as FOA prepares for its 3rd annual Rally 4 Recovery on August 28 in Courthouse Square.

“Everybody knows somebody,” said FOA founder Lori Erion. “In a time where deaths and tragedy from opiate addiction are so prevalent, FOA impacts the entire family and we want to celebrate the successes. People can and do recover.”

The El Meson event will offer a host of assorted tapas and soft drinks in an open house-style environment among community partners and supporters as FOA shares its progress. “Mocktails” and cocktails will also be available for purchase.

“Everything we do here is about community and bringing people together,” said El Meson co-owner Bill Castro. “Whether it’s bringing them together through love of good food, the love that family and friends share, or in support of a cause that’s doing important work in the region, at the end of the day, it’s important to us that we help people come together. We’ve been working closely with Families of Addicts, and we’ve come up with a pretty special evening I think will be fitting of their accomplishments.”

Tickets for the event are $30; half of each ticket will go toward FOA’s mission. They can be purchased at Eventbrite.com.

About FOA
FOA’s mission statement is “Embracing families, friends and individuals struggling with addiction in order to promote recovery, provide support and encourage advocacy.” The organization currently holds support meetings in five counties that welcome both loved ones and those seeking or in long-term recovery to come together for support, friendship and education. FOA has recently began a program of peer support and plans to continue growing and fighting for individuals and families affected by addiction. Details about meetings, the Rally and updates on the organization can be found on facebook.com/FOAfamilies or FOAfamilies.org.

20 Reasons to Hit Friday’s Sons of Italy Food Truck Rally

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Zombie Dogz will debut 2 new dog flavors!

This FRIDAY July 15th, at 5pm, 18 local food trucks will descend on the Bella Villa Hall on County Line Rd, around the corner from the Greene.  If you have been to the Italian Fall Festival, then you are familiar with this venue. But Friday showcases different activities and outside vendors.  It promises to be a fun filled, family friendly event and a wonderful evening.

Dont miss this chance for an incredible FOOD ADVENTURE !

Spicy Chicken with White rice from Bourbon Street Grill – a MUST EAT

HERE ARE 20 REASON’S to COME TO THE FOOD TRUCK RALLY at SONS of ITALY’S BELLA VILLA HALL in Beavercreek/Kettering

1 ~ ZOMBIE DOGZ WILL INTRODUCE TWO NEW DOG FLAVORS:
Garlic inspired for sure, the flavors are super secret and are being finalized as you read this.  No one is telling, not even the zombies!

 

2 ~ THE HOLY CANNOLI:
A deep fried cannoli made at the Sons of Italy booth.  It is a gooey, creamy walk down dream street.  So rich and wonderful, it is like a religious experience.

 

The Garlic Mohawk Burger

3 ~ BELLA SORELLA’S “BIG FELLA” PEPPERONI PIZZA:
Have you tried their hand made dough, stone baked pizza?  Fresh ingredients and that good Italian flavor, makes this a MUST EAT at Garlic Fest Weekend !

 

4 ~ THE “SPICY CHICKEN WITH WHITE RICE”  from BOURBON STREET GRILL: Be prepared to launch your tastebuds to the moon on this one.  A perfect, not too spicy blend of shredded chicken and sauce, poured over white rice.  So addicting you will want seconds.  Warning! – you will crave this stuff the next week, and we are not responsible.

Fresh Pizza from Bella Sorella Pizza Co.

 

5 ~ BEER TRUCKS and INCREDIBLE FOOD VARIETY IN ONE PLACE:
Beer trucks? YES !  18 food vendors with various menus?  This will give you over 100 food choices.  Hello foodies, you have found your paradise… GarlicFest weekend be thy name !

 

Jimmie’s Ladder 11 Streatery is bringing Garlic Roast Beef with Horseradish Aoli and more

6 ~ “THE ONION STRAW BURGER” from THE HORSELESS BUGGY EATERY:  
One of the best burgers in Dayton, hands down. A pile of crunchy onion straws, on a thick, juicy fresh burger.  Awww man give us one now to sink our teeth into.

 

Peanut Butter Cupcake from Go Cupcake

7 ~ “THE WICKED SWEET BREAD” from THE WICKED WICH’ of DAYTON FOOD TRUCK:
Sweet, cinnamon sprinkled bread, with a sweet drizzled icing.  It makes for a buttery, cinnamon taste and a match made in heaven.  So simple, so good ….

 

8 ~ “THE KIWI/ BLUEBERRY / COCONUT” ICE POP from SWEET P’S:
On a warm July evening, nothing says refresh me like a hand crafted ice pop from local vendor, Sweet P !  This combo is in the “cool me down” hall of fame !

 

Ritter’s sundae’s will cool you down at a Summer rally

9 ~ “GARLIC INFUSED CRAB MACARONI n CHEESE” from PA’s PORK:  
New Item! King Crab, macaroni, cheese and Italian Parsely on top.  Take a bite then slap yourself to get that silly look off your face.  Oh, it’s that damn good…

 

10 ~ QUESADILLAS at THE PAINTED PEPPER FOOD TRUCK:
Juicy, flavorful and loaded, these quesadillas are fantastic food on the go.  The Texas Caviar chicken quesadilla is a fave… but so are the wings and corncakes…so many MUST EATS, so little time.  It is hard to nail down just one item from this great truck.

 

11 ~ BOCCE BASH TOURNAMENT:  

Bocce Bash for beginners – sign up NOW !

5:30pm starts the 1st ever “BOCCE BASH” for beginners.  The cost is $10 per person and you need 4 to a team.  Sign up immediately by clicking here.  Winner gets $200 !

 

12 ~ “THE MAC n CHEESE CROQUETTES” from HUNGER PAYNES:  
Mac & Cheese Croquettes with Garlic, Smoked Gouda, Cheddar, Green Onions, and Garlic Sour Cream Sauce.   Flavored croquettes, are the scrumptuous staple that launched their food truck.  You gotta try these.  We are excited for more great eats from Andy and his crew.

 

White Hots and Red Hots from Kowalski Hots

13 ~ “THE PEANUT BUTTER CUP CUPCAKE” from GO CUPCAKE:
Rich and chocolatey.  What else goes better together?  Indulge in one of the best sweet treats at the rally. One of those bites that you have to sit down and just take in all the flavor.

 

14 ~ “GRILLED RED HOTS or WHITES HOTS with GARLIC SAUCE” from KOWALSKI’S HOTS: 

COLD BEER HERE !

Remember hot isn’t spicy – it is short for Hot Dog in this case.  And these casings are authentic hot dog brands only found in upstate New York.  Zweigels and Hoffmans are just two of the brands he offers.

 


15 ~ “THE DISTINGUISHED DARBY” from CHEEKY MEAT PIES:  
Steamy ground beef goodness, with cheese stuffed into a delicate pie crust.  So delicious and unique, this is one of our favorite food truck items.

16 ~ EMPANADAS from EL MESON:  
They have so much good food to offer it is hard to pick just one.  The empanadas are a great pocket of flavor on the go at a rally.  Their cornbread pattie style Arepas are also tremendous.

 

17 ~ “THE ROAST BEEF PO’BOY” from JIMMIE’S LADDER 11 STREATERY:

Pa’s Pork will be pulling some bones

Oh boy, this might be the mother of all sandwiches at the rally.  Roast Beef on a bun served with lettuce, tomato and a horseradish aoli, this promises to be a huge hit while they last!

 

18 ~ “THE STREET STYLE CHICKEN GYRO” from GREEK STREET FOOD TRUCK:  
A one of a kind gyro with pickled onions and a one of a kind tzatziki sauce.  We cannot reiterate enough that you must get the chicken gyro and get it “street style.”  The “shrimp gyros street style” are a lighter take on a great thing. Opa!

 

Chicken on a spindle at Greek Street Food Truck

19 ~ “THE TURTLE SUNDAE” from RITTERS FROZEN CUSTARD:  
Hot fudge, caramel and toasted pecans with vanilla custard adorn this sundae.  Just sinful, and yummy.  Turn out the lights and call the law, we dont care if we ever get well!

 

20 ~ “THE GARLIC MOHAWK BURGER” from MOHAWK FREESTYLE GRILL:  
It is a massive creation from our pal chef Aaron who does it all to the max.  Get a napkin, because it is a delicious, “goodness drippin on the chin” kinda time.  It is a rowdy Food Adventure on a bun.

 

There you have it, take a bow if you can eat all of the above items in a night.  We have a feeling  you might need some help, so bring your friends out and share some bites.  That’s

Hunger Payne’s Mac n Cheese Croquettes

what a fun food truck rally is all about!

 

HERE’S THE SKINNY ON HOW TO GO:

— WHEN:  JULY 15th from 5pm til 9pm

— WHERE:  2625 COUNTY LINE RD, BEAVERCREEK, OHIO at the BELLA VILLA HALL

Onion Straw Burger from Horseless Buggy

— WHAT:  One of Dayton’s biggest FOOD TRUCK RALLIES EVER!  18 vendors!

— WHAT ELSE: FREE ADMISSION! BEER TRUCKS!  LIVE ACOUSTIC BAND !  CRAFTS!  KIDS STUFF!

Bring a lawnchair to sit and relax all night !  There is plenty of eats to go around!  Join Hungry Jax, Chef House and the Big Ragu for a night of Food Adventure fantasies.

Get restaurant info, original food pictures and Miami Valley Must Eats, by “liking” Food Adventures on Facebook by clicking here.

 

 

 

Sweet P’s Handmade Ice Pops

El Mesons Empanadas

Garlic Roast Beef Sub from Jimmies Ladder 11 Streatery

A Cheeky Meat Pie

Holy Cannoli – deep fried !

Texas Caviar Chicken Quesadilla from Painted Pepper Food Truck

Wicked Bread from Wicked Wich’ of Dayton Food Truck

THIS FRIDAY 5pm – 9pm

A Chicken Gyro – Street Style – from Greek Street Food Truck

 

 

 

 

 

 

 

Red, White and FOOD! Americana Fest Vendors Announced!

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Hungry Jax with a pretzel from “Moms Homemade Goodies”

ATTENTION FOODIES !! One hundred thousand people will descend into downtown Centerville this Monday July 4th for the Americana Festival.

Sure there is a 5 k run early at 7:30am

You bet there is a parade at 10am.

And who could forget fireworks at 10pm later that night.

But Food Adventures has advanced notice on something close to our hearts…  FOOD VENDORS !! What restaurants are going to be in attendance?  What to eat?  We got it all for you right here.  We will make order of this crowded party of patriotism.  So sit in your lawn chair and listen to this scoop on the best eats at this festival

Pork Chop Sandwich from BlackJack Grill

celebrating our independence!

HERE’S THE SKINNY:

— This is the 43rd Annual Americana Festival

— From 9:30am  – 5pm  is the Street Fair.  It runs from the instersection of 48 and 725, down to Bills Donut Shop, and will be filled with FOOD vendors.

— There are also food vendors at Benham’s Grove and tucked back into Activity Center Park in the kids play area.

Crawfish Etouffe from Cajun Specialties – A MUST EAT !

 

— The key to this festival is to GET THERE EARLY… or go very late.  Food crowds are lightest at 10-11am and 4-5pm.

— Parking is rough, you may have to walk a few blocks, so suck it up buttercup

— We suggest bringing a light lawn chair with you, so you can go off to the side and sit and eat comfortably.

Kowalski’s hots will be grilling Upstate NY brand dogs all day with coney sauce

So now we get to the meat of the story – where to go, what to eat, who to drink.  The Big Ragu, Hungry Jax and Chef House have decades of experience at this festival and will be in the mix again this year for an epic Food Adventure ! We have some of the food vendors who are going to be in attendance, and list some of our faves and best foodstuffs.

The Greek Booth is amazing – get the classic GYRO

Here they are, in alphabetical order, our patented ……

AMERICANA FESTIVAL MUST EATS:

— BLACKJACK GRILL: Huge porkchops as big as Shaquille O’Neal’s hand. A definite must eat if you’re hungry.

— CAJUN SPECIALTIES: Formerly “LeDoux’s,” this festival vendor has some incredible crawfish etouffe and gumbo. Dont miss this booth!

— CHESTER’S STEAK BURGERS: Get a damn steakburger with cheese already….

—CORK N BOTTLE’S AMERICAN GRILL: Incredible burgers and sandwiches even down to a grilled cheese.

Nellys Chicken is gonna be there – charcoal grilled !

— EL MESON’S FOOD TRUCK: Get some empanadas at this fantastic eatery.  They will be at benhams grove, and the menu is constantly changing from “must eats” like paella, to shrimp tacos.

— FRICKER’S:  The BBQ boneless wings are amazing here.  Dayton iconic sports bar with some of the best frickin chicken around.

Sweet P’s Handemade Ice Pops will cool you off

— FRONANA:  Healthy, ice cream like dessert made with mashed bananas.  Go for the chocolate fronana, a dream on a spoon…

— GREEK STREET FOOD TRUCK:  New guy on the block.  The 2 “must eats” here are the “Street Style Chicken Gyros”  and the “Street Style Shrimp Gyros.”  No shrimp? Get Baklava !

— HAMBURGER WAGON:  Get the double burger, it is a

The Hamburger Wagon is pulling into Americana Fest

crunchy delight !  105 years of customers cant be wrong…

— HARVEST FOOD TRUCK: Their salmon in the Land n Sea BLT is remarkable.  Perfect day to chomp on this..

— HUNGER PAYNES FOOD TRUCK:  Get the PB & J Croquettes or the Salmon ones… Oh my.. goodness…

Well hello there Zombie Dog … arent you the popular one ?

— ISLAND NOODLES: Vegetarians unite! Try the Asian, wok fired noodles stir fried with garlic and ginger… with veggies in a  light “island sauce.”

— J.T.’s STOVETOP BBQ: Pulled Pork with, extra bbq sauce.  It doesn’t count unless you drip sauce on your shoe.

— K & H CONCESSIONS:  Corn on the cob is their specialty, get one and live a little….

— KERNEL DAVE’S KETTLE CORN: Bags of kettle corn. Eat some now, save some for the fireworks or next movie night…

The street style gyro from Greek Street – we lke the chicken and shrimp verisons best

— KONA ICE:  Shaved ice and snow cones.   Get the blueberry and raspberry mix option.

— KOWALSKI’S HOTS:  One of our faves.  This guy has exclusive brands of upstate New York made hot dogs.  Get the Red Hot with coney sauce.. it isn’t spicy it is just a red colored, big hot dog.  Dont want a dog? Get a “Hamburg,” Rochester NY Style with coney sauce

— LAROSA’S PIZZERIA:  The must eat is a slice of pepperoni pizza.  Take yourself back to Kings Island 1982 in one swift bite.,…

— MOM’S HOMEMADE GOODIES:  A family that makes the most incredible hand tied soft pretzels.  Get a pie too !

A Super Taco from Pita Pockets

— NELLY’S CHICKEN:  The “must eat” is the half chicken, it has that amazing, cooked over charcoal taste.  Get yucca fries if you really want an incredible treat,

— OLD TEXAS SODA COMPANY:  Handcrafted Root Beer is the must drink here.  On a hot summers day, you will down two of these without blinking.

Fronana scooping up some great flavors

— PITA POCKETS:  Try the super taco.  It is a tostada shell loaded.  Good eats, good street food.

— REISTMILLER’S FUNNEL CAKES:  It is Americana Fest, get the damn funnel cake and powder your nose!

We like to run with sparklers through the crowd, holding food, yelling “get out of the way”

— SANTORINI’S GREEK FOOD:  Man mountain Dean sized Gyro Sandwiches are the way to go here.  Just get the traditional ones.

— SWEET P’S HANDMADE ICE POPS:  The “Berry Berry Good” pop is a favorite.  A refreshing bet on a hot July day.

— THERESA’S ICE CREAM: Butter Pecan or rocky road will always please at Amerciana Festival

— ZOMBIE DOGZ:  Dayton’s favorite food truck always has our favorite.. “Juan of the Dead.” or “The Nibbler.”  Let’s face it, you cant go wrong with a Zombie Dog…

Funnel Cakes, the filet mignon of carnies everywhere !

 

There you have it sports fans, the MUST EATS for JULY 4th, 2016’s AMERICANA FESTIVAL !  Often imitated, never duplicated, Food Adventures can be found on Facebook HERE.  Like us on Facebook, love us in your hearts.

We wish our fans a happy, long weekend of fun filled family time with loved ones, celebrating the 4th of July.  That’s where we will be, and making sure the best summer food is within reach !

See you next week and every week on Dayton Most Metro…..

Enjoy some more photos below, from Americana Festivals of years past….

 

 

Roasted Corn on the Cob for sale

El Meson Food Truck will be at Benhams Grove

We eat it all – Nellys chicken – the Bolivian chicken experts

LarRosa’s Pizza – get a slice on 48 in the street

The pulled pork here is tremendous

Slapping Giant Porkchops on BlackJack Grill

Santorini Greek Food – get the mound in your mouth

Free, amazing smells at the Greek booth

Jaun of the Dead – Zombie Dogz Rule

If you see Harvest – go for the seafood, last resort a local wrap is always on hand

100,000 food adventurers

Frickers !! Oh hellz yez the boneless BBQ is the hit here

Happy 4th from our crew to yours

Corn dogs, Fries

The Amazing Soft Pretzels

A Footlong from Kowalski’s hots – Hoffmans, Zweigels and other brands

Baklava from Greek Street

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Viva Margarita!

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Elsa's Bad Juan

The drink that launched a thousand drunken texts…

Each year on February 22 we take some time to celebrate National Margarita Day. We all love a good margarita. They are a staple drink at any Mexican restaurant, and for the most part the only tequila based drink most people can name. Blended with ice or on the rocks, they come in all flavors in a margarita glass, usually with a salted (or in some cases, sugared) rim. If you are a Dayton native, you know that Elsa’s and their Bad Juans are THE margaritas to drink. You may also know that if you live in or near Tampa, Florida. There is an Elsa’s there, and Bad Juans are served in the Tampa Bay Times Forum Arena, home of the Tampa Bay Lightning. The margarita is a drink that every bartender, amateur and professional, knows how to make. It is one of the basics.

What no bartender knows is where the margarita originally came from. In fact, no one knows. But the stories that hover around the origins of the drink are pretty incredible. One of the most told ones is that a wealthy socialite from Texas names Margaret “Margarita” Sames created the drink in 1948 at a party she was throwing at her vacation home in Acapulco. She stepped behind the bar and started to experiment, and had her guests judge the results. The most popular one was the one that went on to bear her name. It is a great story, but it also ignores the fact that in 1945, Jose Cuervo had an advertisement with the phrase “Margarita: it’s more than a girl’s name”. A story that would fit that timeline is the one where it is created in the 1930’s for a woman named Marjorie King by a bartender named Carlos “Danny” Herrera. She was supposedly allergic to all forms of alcohol…except for tequila. This was made as her drink. Or, maybe a rock star bartender named Enrique Bastante Gutierrez made it for a little known actress named Margarita Cansino. Some bartenders think it was not named for a woman at all, but it is a variation of a classic drink named a Daisy, which in Spanish is margarita. The Daisy was a much more complex drink with a brandy base, and added simple syrup and soda water.

The margarita is a cocktail that comes from a much simpler background, probably relating a little closer to the sours popular in the late 19th century. When we go out, we look to get pitchers, fishbowls, 55 gallon drums, any large container full of a slightly sour, greenish/yellowish beverage. The original recipe is a little closer to this:

Margarita

1.5 oz. tequila (I am a fan of El Espalon Reposado lately)
1 oz. orange liqueur (Triple sec, Grand Marnier, etc.)
.75 oz. lime juice

Combine the ingredients into a mixing glass over ice. Shake well, and then strain into a margarita glass with a salted rim.

To salt a rim, take a lime wedge and run it around the edge of the glass to add moisture. Then dip the edge into a plate with kosher salt covering it, pressing the salt into the edge. Lift the glass and tap the edge gently, knocking off any excess salt. You want the salt to be on the outside and edge of the glass, not the inside where salt may slide into and contaminate the drink.

Strawberry Margarita

So simple to change the flavor of your margarita to your personal taste.

The original margarita recipe is very simple. Just three ingredients and you have a delicious cocktail ready to go. Such simplicity has inspired a wide variety of creativity in the margarita realm, much like it has in the martini realm. The core of the drink sill revolves around the tequila, and adding something sweet to it. Some of the variations are very subtle, like the Blue Margarita, Mango Margarita, or a Sour Apple Margarita. Some of them are a little more complicated:

Spicy Cucumber Margarita (via Examiner)

Half a cucumber, peeled and cubed
1 slice jalapeno pepper, minced, no seeds
1 oz. reposado tequila
.5 oz. lime juice (about half a medium lime)
.5 oz. orange liqueur

Muddle the cucumber and jalapeno in the bottom of a shaker, and then add ice. Pour all of the liquid ingredients into the shaker, and then shake. You want to shake it about ten or so times. Strain the drink into the margarita glass, filled with ice and rimmed with salt. You can mix some pepper flakes in the salt as well for some extra kick.

Catalina Margarita (via About.com)

1.5 oz. silver tequila
1 oz. peach schnapps
1 oz. blue curacao
.5 oz. sour mix

Add ice into a shaker. Pour all of the liquid ingredients into the shaker, and shake well. Pour into a margarita glass, rimmed with sugar and filled with ice. For fruitier or sweeter margaritas, a sugar rim is recommended.

Margarita mixed in a washing machine Baha Margarita (via The Beer Lady Speaks)

1.5 oz. silver tequila
1 oz. coconut rum (Malibu is an excellent choice)
1.5 oz. lime juice
1 tbsp. simple syrup (optional)

Add ice into a shaker. Pour all of the liquid ingredients into the shaker, and shake well. Pour into a margarita glass, rimmed with salt and filled with ice. The interesting thing here is the use of coconut rum as the sweet element, which marries well with the lime juice.

As mentioned earlier, Elsa’s is the undisputed champion of the margarita in Dayton. However, that is not to say there is not competition for the crown. Pepito’s in Kettering has been known to serve a delicious margarita or two. El Toro can also throw its hat in the ring, offering a wide variety of tequilas as well as variations on classic. El Meson will be celebrating the day with tapas specials as well as Meson Margaritas. Abuelo’s will also be celebrating the day with specials on their premium margaritas. There are plenty of places to go to celebrate National Margarita Day. Just remember this article if you have to work the next day. Cheers!