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Emily Mendenhall

Cooking Alone… Together to Benefit RMH

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After a very success sold out event last month the Ronald McDonald House Charities® of Dayton have decided that it is not possible to host their 10th annual Doors of Compassion  dining event this year.  So they are now  hard at work creating a series of virtual dining experiences to take place over the next few months.  On Saturday, May 30th  you can join DLM’s Chef Carrie Walters as she guides you through a virtual cooking class featuring a wine tutorial by Brent Wagener, EVP, Wine – Heidelberg Distributing, and pre-dinner cocktail crafted by Emily Mendenhall of Lily’s Bistro.

Reserve your tickets online now (the last one sold out)
Couple Registration $150
Includes: All ingredients for a three-course meal for two (2), one (1) bottle of wine to enjoy with dinner, two (2) batched cocktails to enjoy while making dinner

Individual Registration $80

All ingredients for a three-course meal for one (1), one bottle of wine to enjoy with dinner, and one batched cocktail to enjoy while making dinner

What You Get

  • Restaurant-grade ingredients PLUS a virtual cooking class so you can make a three-course meal at home
  • One bottle of wine perfectly paired with your meal
  • Batched cocktail to enjoy while making your meal

How does it work?

  • Choose your registration type and make your payment below.
  • You will receive an email immediately confirming your reservation was received. This is your dinner reservation!
  • You will receive another email NO LATER THAN 5:00 pm on Wednesday, May 27 providing you with a link to the virtual cooking class.
  • Pick up your pre-measured and individually packaged meal ingredients and beverages Friday May 29th at Dorothy Lane Market Culinary School at 6177 Far Hills Ave, Dayton, OH 45459.
  • At 6:00 pm on Saturday, May 30th, log in to the virtual class and join a live cooking demonstration lead by Carrie Walters, a live wine tutorial lead by Brent Wagener, EVP, Wine – Heidelberg Distributing, and live pre-dinner cocktail instruction by Emily Mendenhall of Lily’s Bistro.

What you’ll need at home to pull this meal off:

Tickets Now On Sale For Lilys Bistro 5th Anniversary Whole Beast Feast

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Lily’s Bistro celebrating their 5-year anniversary this summer with a  “Whole Beast Feast,” a very special “Nose to Tail” dinner on Thursday, June 21, followed by some special bar events that weekend and then, later on in July, a counterpart 5-course dinner that is all plant-based for our vegetarian and vegan friends.
“Nose to Tail” is a philosophy of eating and cooking where every possible part of an animal is utilized, which minimizes waste and treats each part respectfully and resourcefully. They’ll start with a local whole hog that they will be butchering in house, and the menu will have everything from house stuffed sausages to pressed terrines and candied pork belly with bacon fat beignets. Executive Chef Jansen will be able to work with parts of the animal that are often overlooked or discarded and to tap into his team’s creativity to combine rustic tradition with high end preparations.
Bar Manager Amber Brady is assembling an optional craft beer pairing spotlighting local and Ohio-made beers to accompany this whole beast feast!
Make plans now to join Lily’s on Thursday, June 21 to celebrate the whole hog and 5 years in business! Tickets are $49 which includes tax and tip and can be purchased in advance online here and at the restaurant. The optional Ohio craft beer pairing is $14 and can be purchased on the day of the event.

There’s A New Brunch In Town

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Meatloaf, onion, broccolini, and cheddar omelet with a side of gravy. Enjoy it with a Pimm’s Cup or Bloody Mary…or both!

Lily’s Bistro, located at 329 E. Fifth Street in Dayton’s Oregon District, has received their full liquor, beer & wine license and has expanded their Sunday brunch menu to include refreshing brunch cocktails like mimosas, Pimm’s cups, and Bloody Mary’s, as well as a Sunday ‘Family Style” chicken-centric dinner.

 

Owner Lisa Mendenhall says Lily’s had planned to offer a full Sunday bar and a casual Sunday dinner option since they opened last May, but the liquor license had been delayed.  In August, Lily’s decided to move forward with brunch, but could only serve beer.  “It gave us a chance to be creative with some beer cocktails, and our ‘beermosa’ made with dry pear cider and fresh squeezed orange juice has been a hit,” says Assistant Manager Alex Todd.  “However, we are really excited to offer a full bar at brunch as well as during Sunday dinner.”

 

General Manager Emily Mendenhall says that the fried chicken dinner Sunday night is designed for people looking for a laid back, budget friendly meal  “We’re serving things family style.  This means half and whole fried chicken options, bowls of creamy mac ‘n cheese, baskets of jalepeno cheddar cornbread.  Southern influenced comfort food that will change weekly.  There will also be weekly specials.”

 

All of the chicken is local and free-range, something in which Executive Chef Mariah Gahagan takes pride.  “We try to use local, sustainable ingredients as much as possible.  We love the farmer we get these chickens from, plus we like to support local people with great products.”

 

Brunch will be served 11am -3pm and Sunday dinner from 5-9pm.