Food Adventures

Christmas Calamari – Food Adventure’s Monthly Recipe

December 16, 2017 By Dayton937 Leave a Comment

Christmas Calamari – a tradition at Jax’s house

RECIPE OF THE MONTH:

This month’s Food Adventure recipe features our resident Italian mom, Jackie Scanlan, aka “Hungry Jax.” This active foodie has a passion for food, is always hungry, and somehow always stays thin. Speaking of skinny

HERE’S THE SKINNY on CHRISTMAS CALAMARI by Jax:

The Italian Christmas Eve tradition of “The Feast of the Seven Fishes” has always been one of my favorite meals of the year. I can remember my grandparents’ house filled with the fragrance of the sea. Fried smelts, broiled scallops, shrimp cocktail were just a few staples for that night. My favorite dish is what I’ve dubbed as Christmas Calamari, which is dish of linguini piled high with a chunky white wine marinara and fresh calamari. While you can use frozen calamari in a pinch, I highly recommend using fresh. Dorothy Lane Market or Foremost Seafood will happily help you get the best calamari for this dish. I’ve always just used the rings, but the tentacles add a great amount of flavor as well. You can prep this sauce and freeze it ahead of time, then add the calamari that night. This sauce is also great without the calamari if you have some family that may not be fans of the sea!

Sauce is life !

Here is a definite MUST EAT you can fix at home !

Christmas Calamari

You’ll Need:
1/4 cup olive oil
2 cloves chopped garlic
2 cans diced tomatoes (do not drain)
1 tsp crushed red pepper 9or more if you like it spicy)
1 tsp fresh ground black pepper (1/2 if you’re using finely ground)
1/2 tsp kosher salt
1/4 cup chopped parsley (reserve about 1tbs to use for garnish)
1/2 cup dry white wine
1/2lb calamari rings
zest of 1 lemon and Parmesan cheese for serving
1lb linguini

DIRECTIONS:
On medium heat in a medium saucepan, saute garlic in olive oil until fragrant (about 2 minutes).
Add in diced tomatoes (juice and all), red crushed pepper, black pepper and salt. Once tomatoes are starting to come to a low boil, lower heat and simmer for 20 minutes.
Meanwhile, start the water to boil the pasta and follow the directions as noted on the package.
After simmering for 20 minutes, add the white wine and parsley. Continue to simmer until your pasta is done.
While draining your pasta, add the calamari to the sauce. They only take 3-5 minutes so do not overcook or else they become rubbery.

Ladle sauce on top of your pasta and garnish with lemon zest, parsley and Parmesan cheese.
Seasons Eatings! ~ Jax

Merry Christmas and Happy New Year to you and your loved ones from the Food Adventure Crew.

Can’t get enough Food Adventures? Follow Hungry Jax, Chef House and the Big Ragu on Facebook. Since 2008, we have been the local food blog with the most original content. We feature recipes, weekly articles on Dayton Most Metro, dinner events, charity events, festival partnerships, a full website, TV spots, original photos on all social media outlets and so much more.

Secret Italian Recipe cooking at Jackies House !

Dining & A Show at the Racetrack

December 12, 2017 By Dayton937 Leave a Comment

Are you looking for something different to to for dinner? Then the Food Adventures Crew has a tip for you. How about dinner at the Dayton Raceway’s Skybox Restaurant at the Hollywood Casino while watching live horse racing at a table overlooking the track? The live racing schedule ends December 30th, so you have that much time to book an unforgettable night of fun and food.

Sitting at the Skybox Bar checking out the beers on tap…

Today, we spotlight an unsung restaurant that really doesn’t get any recognition, but has been putting out some decent food for a couple of years now. It is the Skybox Restaurant at Hollywood Casino and Dayton Raceway. It is a smaller restaurant, with a bar and booth area with seating capacity of about 60 people. During live racing days, the restaurant spreads out serving tables in the racino area that overlook the track on different stairstep levels.

HERE’S THE SKINNY ON THE SKYBOX RESTAURANT :

—A one of a kind experience in Dayton, this restaurant is “Vegas Style” in decor, but during live horse race days, the dining room also includes the tables overlooking the horse race track on 3 levels.

— The races are Harness Racing, where the jockeys are behind the horse on a sled with wheels. The horses have to trot and are not allowed to gallop. Getting into the action is CHEAP ! You can bet as little as $2 on a race and you can use electronic betting machines near your table or place your bet at the nearby betting window with an employee.

Chicken Quesadilla

— Live Harness Racing season ends at Dayton Raceway on December 30, 2017 for a few months.
Mondays & Tuesdays: The first race begins at 2:15pm
Thursdays , Friays & Saturdays: The first race begins at 6:15pm
Here is the racing calendar for 2017. Call 937-235-7840 for restaurant reservations overlooking the track with a spectacular view.

— Typical hours for the Skybox Restaurant on non-racing days are
Sunday thru Thursday 11AM-9PM and Friday & Saturday 11am – Midnight

December is Shrimp and Steak for $12.99

— The restaurant is casual American Pub Fare with a couple of local beers on tap, but mostly bottled beers in stock.

— Each month they have a dinner special of the month, December is Steak and Shrimp for $12.99

— Wednesday is trivia at 7pm with special appetizers and everyday they offer 4 domestic bottles in a bucket for $12 or a Birdie Bucket with 10 wings for $18.

All You Can Eat Ribs Dinner for $19.99 – was a past special.

Now you are at the party spot, but what are you gonna eat? Well, luckily the Food Adventure Crew has been to the restaurant about 10 times and tried everything on the menu. As always, over the couple years we have developed our “MUST EATS” at the Skybox Bar and Restaurant.. so here we go …

MUST EATS at the SKYBOX SPORTS BAR at HOLLYWOOD GAMING DAYTON:

— ALL YOU CAN EAT BABY BACK RIBS:
This is typically a monthly special, but anytime they offer the ribs on the menu, you have to grab them. Cooked to perfection, these ribs are slathered in a nice BBQ sauce and melt in your mouth. Fall off the bone? YES and right into your mouth. Ask for napkins, as it is how they say “finger lickin good.”

— THE PIZZA:
The pizza, especially the Margherita Pizza almost rivals local favorites like Spinozas and Old Scratch Pizza. Do you like Dewey’s Pizza? Then you will love the pizza at the Skybox.

— THE PRIME RIB DINNER:
This is sometimes a monthly special for $19.99. If you see it on the menu, you must grab one. The dinner is delicious and so are all of the sides offered. Great view, great steak and races? This is the life!

— CHICKEN QUESADILLA:
Want a huge appetizer that you can share? You wont go wrong with this giant, loaded quesadilla with cheese and veggies, even guacamole and sour cream are on the plate. Indulge! Enjoy!

— THE CHEESEBURGER:
Going simple and quick? This is the best bet and grab a homemade soup. Fresh ground chuck, and melted cheese make the sandwich. The condiments are typical and you build your own burger. Just a good solid, no frills option.

— HOMEMADE DAILY SOUPS:
We have had a couple of their soups, and the chefs really know what they are doing. These homemade creations from chili to shrimp and onion soup have been phenomenal. Always something inventive cooking up in the soup world at the Racino !

Deep Fried Pickle Chips !

— DEEP FRIED PICKLE CHIPS:
Sweet, sour and salty, this appetizer is a perfect one to share with the table. The other option is to grab some ranch dip and slay the basket yourself. Either way you win with good, tasty food, even if you lose your horse race bet.

There they are – the MUST EATS you shouldn’t miss at the Dayton Racino.
This is one of the most entertaining Food Adventures you will ever go on.

Not familiar with horse racing?

IT IS EASY to be a part of the action with these few tips.

HORSE RACING 101.

Here are a couple horse racing tips on us:

1) Bring a pen with you, buy a program, ask them to print out Dayton Raceway only, to save money. Use the pen to take notes and circle your favorite horses. Sometimes betting on the name of the horse works just as good as looking at the stats/odds.

2) Bet $2 on each race, so if there are 10 races, you will only spend $20 on gambling the whole night, and that’s if you lose every race ! If your horse wins, you will be paid out based on the final odds of the horse after all bets were placed. The higher the odds, the more cashola you will be paid!

3) Betting Options:
Bet WIN and your horse must win the race
Bet PLACE and your horse can come in 1st or 2nd and you win $$$
Bet SHOW and your horse can come in 1st, 2nd or 3rd and you win money.

4) Chances at big wins:
Bet EXACTA and you must pick 2 horses and they must come 1st and 2nd place in the exact order you pick.
Bet TRIFECTA and you must pick the horses that finish 1st, 2nd and 3rd in the exact order you name. You win some decent money if this happens, so it isn’t easy to do !

5) Get into the race by clapping and whistling and cheering your horse down the stretch…
Some of the more favorite shouts we have over heard are …..
“Come on Now 3, mon now !” (use any number you bet on)
“Tap that animal” a tongue in cheek urge to have the jockey tap the horses butt with the long stick to get him to run faster (we dont condone animal cruelty).
“Ghanan ha wa hooha” – while slapping your program on your knee (this is just what most people do, they yell an incoherent scream and go crazy, we are just trying to fit in and add to the excitement and volume.

6) Designate an empty beer cup to toss your tickets that are non-winners. We call this cup the bucket of broken dreams and empty promises.. it makes losing more bearable …

7) Watching the races from the table is great, but take about 6 minutes and during one race, walk outside and watch it from the track. You will be about 10 yards from the horses and it gives you a feel for the speed and intensity of these races. There is no other feeling like it.

Thanks for letting us into your electronic device this week.

Want more Food Adventures from around the Miami Valley? Then join the 7,400+ Dayton Foodies who are following us on Facebook by clicking here and “liking ” our page.

Enjoy our photos below.

“Natcho” – typical night out…

Onion and Shrimp Soup

Fish n Chips

Boneless Wings – Medium style sauce

Cheeseburger and Fries

Pizza with Pepperoni, Mushrooms, Onions, and Green Peppers

Margherita Pizza is the best choice

Babayback Ribs dinner

Overlooking the track

Thanksgiving Tricks, Healthy Tips and Trivia!

November 21, 2017 By Dayton937 Leave a Comment

It is TURKEY TIME !

It’s turkey time again, so listen up foodies and party hosts. We have some fun ideas for you to consider this year to make your Thanksgiving the best possible Food Adventure.

Now for the gobbleteegok…

TRICKS:

—A fresh turkey should be cooked in 1 to 2 days. Frozen turkeys defrost in the fridge in 2-3 days. If you need to thaw it faster, submerge it in cold water for 30 minutes per pound until defrosted.

—When baking a turkey, allow 15 minutes per pound to cook, or 4 minutes per pound if you deep fry

Carving up some turkey

—Your turkey is done when the inner thigh meat reaches a temperature of 165 degrees.

—DON’T carve your turkey right when it comes out of the oven, let it rest 30 minutes before you carve it.

—Have a tight budget? Get a whole chicken instead of a turkey and save some money.

—To get fluffy mashed potatoes, some people add baking soda !

Chef Houses Upside down cranberry cake

—Avoid a soggy pecan pie crust by layering the bottom of the crust with a some pecans.

—Have young kids? Spell out your expectations for their behavior and bring them a compact activity like coloring or mazes. This will help your kids stay still at the adult or kids table. Let them play outside, supervised to burn off energy. If the kid acts up. calmly remove them from the room and discipline them as not to disrupt others meal.

—Did you overcook your turkey? Place sliced turkey into a pan and cook 10 minutes at 300 degrees in an inch of broth, serve on the tray. No one will know it was dry.

—Use coiled up aluminum foil under the turkey if you don’t have a rack for your roasting pan.

Bread Pudding

—Time constraint? Put store prepared food in a tupperware container and bring it. Sinner…..

—Make mashed potatoes in the morning and keep in crock pot set to “warm”. Right before serving, toss in some butter and stir! Also, add cream cheese and roasted garlic to your potatoes!

—Get kids involved by having them press butter into cookie cutter shapes to be served on plates. It brings a fun look to the table.

—Glazing your turkey in the last 15 minutes of with Balsamic Vinaigrette gives a crispy skin on your turkey and amazing color.

—Side dishes that are served at room temp and can be done ahead of time. This leaves valuable oven/stove top space.

—Stuffing and au gratin potatoes are great done a day ahead and warmed up before dinner. This really helps save oven space considering they need to cook for an hour usually

—No time to brine your turkey? Soak the turkey for 30 minutes in orange juice to get great results.

The Big Ragu’s 5 pieces of Pie year – a record

—Hollow out a pumpkin for a serving bowl or an ice bucket for wine!

—Calculate the size of turkey you need by using the 1lb per guest rule.

—Heading to a host’s house? Bring them a short vase with fresh flowers.

—Alone for the Holidays, or don’t feel like cooking? No worries ! DaytonMostMetro has a list of restaurants that are serving on Thanksgiving Day. Click here to see the list.

The holiday is once a year so enjoy yourself… but for those who don’t want to over indulge, here are some tips:

Ready to bake

HEALTHY TIPS:

—Instead of serving cans of soft drink, offer fruit infused pitchers of water. This will reduce the amount of empty calories your family is absorbing, while hydrating your relatives.

—For a guilt free day of eating, sign up for the Turkey Trot at Welcome Stadium at 8:45am Thanksgiving morning, and that piece of pie wont feel so bad. They have a 5k or Half Marathon for you freaks.

—Have some fall apples available on the dessert table as an option to pie.

Sweet Potato Casserole

—Switch Cauliflower Mashed Potatoes or Mashed Sweet Potatoes instead of regular potatoes to save on calories

—Use the leftover Turkey Bones and the neck. Boil and simmer them to make a gelatinous Bone Broth with benefits for your digestive system or future soups.

—Feel free to indulge in proteins and animal fats, the sweets and processed foods is where weight gains happen

—Eat before the party to ensure you don’t arrive hungry and overeat.

—Pumpkin pie has fewer calories than most pies and if you don’t eat the crust, you aren’t doing so badly.

Turkey Leg

—Try serving grilled marinated asparagus and portabellas with a creamy buttermilk dip with lots of raw veggies too. Marinate the asparagus and portabellas in orange juice, olive oil and garlic. Let sit over night in zip lock bags. Grill in the morning (season with salt of course). Serve with Belgium endive leaves, carrots, celery.

—Chef House loves having pickled carrots and zucchini too for ahead of time easy prep on Thanksgiving. The dip is super easy: light sour cream and mayo, buttermilk, fresh parsley, Housemade chimichurri mix and apple cider vinegar.

—Try roasting beets with feta. Roast the day before, take out hours before to come up to room temp. Toss with feta, lemon or lime juice and fresh herbs. You can add nuts as well.

TRIVIA:

—Thanksgiving is always the 4th Thursday in November.

—The age of the turkey that you are eating is usually between 14-20 weeks old.

—The largest turkey ever raised was 86 pounds and was the size of a large dog.

—Local farm Bowman and Landes in New Carlisle raise over 80,000 free range turkeys each year and has been in business since 1948.

Chef House – Ohio has a lot to offer

—Turkey can be substituted for Chicken in almost any recipe.

—In 1882 a wild turkey in Dayton cost $3 at the market, and the poorest Daytonians ate rabbit on Thanksgiving. Other Dayton favorites purchased for Thanksgiving in 1882 were quarts of Kentucky bourbon for 60 cents, and mince meat pies made with 3 pounds of meat costing a quarter.

— On the West Coast of the USA, Dungeoness Crab is used instead of turkey

—Minnesota raises the most Turkeys in the U.S.

—Abraham Lincoln made Thanksgiving a National Holiday

—Pilgrims did not wear buckled hats.

We have a friends Thanksgiving early November

— In 1813 Ohio first set the 5th of May for a day of Thanksgiving. In Ohio in early times Thanksgiving was not always observed by the people, and not in November.

—Approximately 280 million turkeys are eaten every Thanksgiving.

—Stuffing is what you put inside the bird, and dressing it what you serve and cook outside the bird.

—The first Indian Tribe to celebrate with the pilgrims were the Wampanoag Tribe. This first Thanksgiving lasted 3 days and took place in 1621. They didn’t eat turkey, but had duck, deer and pigeon.

—Football was played on Thanksgiving starting with Yale and Princeton in 1876.

Juicy

—Thomas Jefferson thought Thanksgiving was a ridiculous idea for a holiday.

—Turkeys have been known to drop dead at the sound of passing airplanes.

—People eat more on average on Thanksgiving than any other day of the year.

The most important tip is to spend some quality time with family and friends this Thanksgiving. Take time to realize your blessings and thank the people in your life that you are grateful for…

HAPPY THANKSGIVING from the Food Adventure’s Crew. Hungry Jax, Chef House and the Big Ragu are grateful for our weekly articles right here that have surpassed #400 recently.

Hungry Jax says Happy Thanksgiving from the DLM kitchen !

We are also grateful to our website followers, the people who attend our food events, charity relations, cooking classes, festivals and our followers on social media approaching 8,000 people.

Please “like” our Facebook Page by clicking here and getting more fun food photos from around the Miami Valley ! We are a food blog with a feature article right here on DaytonMostMetro.com each week!

Feel free to browse the gallery below for some more Thanksgiving related photos.

Slices of love

shrimp app

Chef House is thankful for cooking with fresh, local ingredients

Turkey breast

DLM Cooking class – Chef House is all smiles

Big Ragu is thankful

Turkey

Moist

A plate of heaven

Leftovers on a pie plate

Jax in her element at The Spicy Olive cooking class

Slabs of turkey

Basting a grilled turkey

Big Ragu’s iconic Thanksgiving plate is a work of art

The Top 16 Spicy Foods of Dayton

November 14, 2017 By Dayton937 Leave a Comment

The Big Ragu is sweating again, find out why below…

Dayton’s vibrant food scene is not short on heat. If you are looking for HOT, you can find it in the Miami Valley. “Burn Baby Burn” like a Disco Inferno you will, you just have to know where to look.

Did you know Hot Food boosts your metabolism? It also clears you sinuses, helps ulcers and can lower bad cholesterol.

“See people rocking — Hear people chanting — Feeling hot hot hot” –Buster Poindexter

Chef House (Dayton’s Original Sriracha Mama), Hungry Jax (Utica Grind Red Pepper and Cayenne Guru) and the The Big Ragu (a wing connoisseur) are Dayton’s Food Adventure Crew and have compiled their list of the spiciest dishes in Dayton.

These are not the sweet sixteen, they are the HEAT 16 – Dayton’s best spicy foods.

Duck Curry from Thai 9

These foods are not only incredibly spicy, they are delicious as well. So, we went not only for fire, but for good flavor too.

Without further delay, let’s see the list of these “MUST EATS.”

THE TOP 16 SPICY FOODS OF DAYTON: “THE HEAT SIXTEEN”

—1) THAI 9’s DUCK CURRY
This is Chef House’s favorite. Order it at the highest hot level and be prepared for scorching, exotic flavors. Sliced duck meat, with vegetables in a red curry sauce. Coconut milk, pineapples, tomatoes, lime leaves, red and green peppers seal the deal. Amazing how a creamy sauce can get so hot. Is your mouth on fire? It is ok, they have plenty of tea and local beers to put out the heat.

Mike’s Nashville Hot Flavored Chicken

—2) MIKE’S NASHVILLE HOT CHICKEN – NASHVILLE HOT WHOLE WINGS:
These wings don’t fool around. Every knee must bow, and every brow must sweat. The thing is, even though it is so hot, you can’t help trying to risk another insane bite. This is not for the timid. If you like crazy hot, with good flavor, this is for you. This is southern fried comfort food at its most spicy.

—3) MONGOLIAN CHICKEN, EXTRA SPICY at NORTH CHINA:
A dish you must order by special request, and you must order it extra spicy. Also, ask for a side of Chinese Chili Paste and Hot Cayenne Powder. This dish is more delicious than super hot, but if you doctor it up with the hot sauce they provide, you will sweating seeds at the table, and smiling the whole time. Easily makes the list, as this dish is a classic.

Spicy Mongolian Chicken from North China

—4) VINDALOO FISH at AMAR INDIA RESTAURANT:
This is a delicious dish. Light up your day by getting it at level 5 or ask them for the hottest level. The only thing that will put out the fire is the white basmati rice and the Naan Bread which are both fantastic accompaniments.

—5) “I’M ON FIRE AND READY TO DIE” WINGS at ELSA’S RESTAURANTS:
These wings are so good. They are not breaded, but deep-fried to perfection before the hot sauce is slathered on top. The result is an eye-popping experience, with plenty of napkins. A couple of Bad Juans may help you, but we suggest a couple of Corona Lights at your side to wash things down. We don’t think you will be cheering on your favorite sports teams. You won’t be able to talk since your mouth will be full of hot wings, or something dousing the heat. Oh by the way, you have to sign and waiver and NO refunds!

Elsa’s 911 – Im on Fire Wings

—6) THE EXTRA HOT CHICKEN TENDERS at BARGOS:
Bargo’s will catch you by surprise. Underground foodies know this place is known for their extra crazy hot sauces. It is a place where mild means medium, medium is hot, and hot is crazy hot. So you can imagine what extra hot is. These breaded tenders are tossed in a hot sauce, then rolled in crushed red pepper. What kind of crazy cook is back in that kitchen? Hot food lovers can’t get enough of the tenders but keep the tall draft beers coming. Wowsa, they are spicy!

—7) FISH WITH HOT THAI CHILI SAUCE at THAI9:

The Big Ragu is crazy for Fish with Thai Chili Sauce !

An absolutely huge piece of Walleye is served (you get choice of Tilapia or Walleye, but we always go with the walleye). The fish is deep-fried and topped with red chili paste, Order it at the hottest level. The fish is amazing and the sauce makes the whole dish. Served with rice, the portion is so big, we bet you get a take home box. But the walleye is so good, you might finish the whole, big thing.

—8) FRICKIN EX-SCREAM KILLER WINGS at FRICKERS:
The local king of wings has an entry to the list. Breaded and ready to roll, you have to order these babies WELL DONE. The result is crispy hot wings in an extreme sauce. Dip them in ranch for some relief, but resistance is futile. You may have met your frickin match on the hot scale.

Frickin Ex-Scream Chicken Wings – goodnight Irene !

—9) SPICY CHICKEN AND PORK SATE SOUP at LITTLE SAIGON:
This unsung restaurant has some of the best food in town. This is a meal sized soup. Choose rice or egg noodles, and choose pork, shrimp, chicken or a combo of meats. The Sate soup means spicy and you must ask for hot sauce as well, so they bring out the squirt bottle of Asian Vietnamese Sriracha. Drizzle that on top of soup and add some hot chili paste that is sitting on the table in a clear plastic container. Your nose will be running as the steamy soup clears your sinuses. Drink plenty of cold ice water provided, that will help keep things in check, as will their Oolong tea. This meal is perfect on a cold day. Many of us believe it has special immunity boosting and healing powers as well. Try it and tell us what you think.

Sate Soup from Little Saigon !

—10) THE RED SALSA at TAQUERIA GARCIA MOBIL:
Located in Huber Heights near Harshman and Burkhardt by a Shell Gas Station, or on E. Third St., this mobile food truck is gaining a following. The cup of red hot salsa is a hot, yet delicious addition to any taco, huraches, sopes and Tacos Al Pastore. Try the red hot salsa .. it will slap your butt and call you Sally.

Hinder’s Ass Kickin Wings

—11) ASS KICKER WINGS at HINDERS SPORTS BAR & GRILL:
There is a cult following for this place of heat and eat in Tipp City. We love sports bar with beer and wings. Who doesn’t love hot spicy food and cold beer? In the land of delicious wings, the Ass Kickers are the hottest option at Hinder’s, who many say are the best wings in Dayton. See for yourself and wear your big girl pants when you order this sauce. Napkins … Ready !

—12) CHICKEN PAD THAI at HOUSE OF THAI:
Chef Dang, a well schooled owner in Beavercreek has gained a small following in the area, but still

House of Thai has incredible, Pad Thai – order it EXTRA spicy !

this restaurant is relatively unknown. They pride themselves with no pre-packaged sauces, no MSGs, and no pre-chopped, frozen vegetables. Every single meal is carefully prepared from scratch in traditional Thailand customs. We have had pad Thai many places, from Vegas to California and New York. This is some of the best we have ever eaten. Get it at the hottest level and light your pants on fire.

—13) EL TORO’S SPICY HOUSE TABLE SALSA (SERVED BY REQUEST):
Spicy salsa with seeds floating in it is the hallmark of this restaurant. The key is, you have to request the spicy salsa, which they bring out separately. The dipping of tortilla chips immediately becomes more intense. The salsa has slightly brown tint compared to the traditional red one. And it is much spicier. Sprinkle the sauce over enchiladas, tacos, burritos and more for a full appreciation of this hot sauce. An absolutely delicious way to kick you meal up a notch is to drizzle the salsa over your dinner plate, for shizzle.

A Cheeseburger with Hot sauce and sweet heat mustard at Voltzy’s

—14) SMOKED WINGS WITH HOT HABENERO SAUCE at LOCK 27:
What goes great with the great beers like Mouth Breather at lock 27? The answer is the smoked chicken wings. Hot food lovers love these wings because there is an option for Hot Habenero and the plate is served with an in-house sriracha sauce. Foodies Unite, these wings are sure to be a favorite of your taste buds.

—15) VOLTZYS CHEESEBURGER WITH SWEET HEAT MUSTARD and HOT SAUCE:
You have to ask the hamburger wizard for this “off the menu” specialty. But, he always lights up with a smile when people ask him to add hot sauce. “You’ll wake up singing touch me in the morning.” Voltzy always says. His burgers are hearty sliders, yet kind of small. If you go hot, get his 10 cheeseburgers for $12 deal and make them all hot sauced. You can split it with a friend or take home half of them. It’s the hot way to go in Voltzy’s land of steamed onions, cheese, fresh ground chuck and insults.

The sports peppers on this Chicago dog are gonna get you , but good !

—16) THE CHICAGO DOG from CHICAGO GYROS and DOGS:
Holy hot peppers Batman. Mustard, relish, onions, tomatoes and those damn hot sports peppers! Served whole on the dog, this will light you up like Christmas! Enjoy the heat on a hearty bun, with a delicious hot dog. It is good, and so hot, but you cannot stop eating it. A power packed dog full of flavor. This is the kind of thing that makes Dayton food choices so great.

Bargo’s Chicken Tenders are Hotter than Hell

There you have it, the HEAT SIXTEEN ! The best of Spicy Dayton as picked by the Food Adventures Crew.

Honorable mention to the SPICY BROCCOLI side at MEADOWLARK ! Chef Wiley will sometimes offer this as a side to one of her fabulous dishes. If you see it , get it!

Food Adventures is a local food blog that has feature articles every week on Dayton Most Metro. We have been a favorite of Dayton foodies since 2008, writing over 400 feature food stories for this website. Follow FOOD ADVENTURES on FACEBOOK by clicking here and join the 7500 Miami Valley residents who love local eats!

You’re gonna love trying these hot favorites, and if you’re not a crazy heat fan, try the foods in their mild version. Good food is good food, and we know you will enjoy those dishes if they have a little kick, instead of a blazing fire.

Red Hot Sauce from Taqueria Garcia Mobil

Mongolian chicken from North China

Pork and Chicken Sate from Little Saigon

Lock 27 smoked Habanero Wings

Cheeseburger with hot sauce from Voltzy;s

If you go to Mike’s Nashville Hot Chicken and get the Nashville Hot Flavor..then you better get a fire extinguisher

Vindaloo Fish from Amar India – order it Very Spicy if you love hot …

PIADA Fall and Winter Menu

November 7, 2017 By Dayton937

One of the perks of writing for a food blog is the generous invitation to private tastings of our local eateries! Most recently, PIADA Italian Street Food invited us to sample their new Fall and Winter menu. Their goals for this menu were to create healthy and hearty meals that leave you satisfied and not feeling stuffed like a Thanksgiving turkey! And trust us, they nailed it!

Our tasting started off with the Harvest Grain bowl. This bowl is packed with a farro (that’s a Mediterranean wheat grain, similar taste to barley), pecans, cranberries, feta, sweet potatoes, fennel (the leaves, not the seeds), and basil. All of this is seasoned with their red wine dressing. The salad is refreshing and unique as many of these items aren’t ones we would think to toss together!

We then indulged in the Prochetta Sandwich. This was a slider sized sandwich that when you look at it, you would think it’s too small to satisfy. Wrong! This little guy is small but MIGHTY. The sandwich is packed with slices of their slow roasted pork loin that was seasoned with theirmix of Tuscan spices. Basil aioli, pickled red onion and fennel leaves top the sandwich all nestled within a rustic Italian roll!

The last meal item that we had the pleasure to sample was the Mediterranean Power Bowl. This bowl is chuck full of healthy eats that will keep you full for a good chunk of your day! On top of the bed of red quinoa les roasted cauliflower and broccoli, sweet potatoes, pickled red onions and glazed chick peas. This power house salad is topped off with their Harissa and Greek Yogurt drizzle that adds just enough of a spice to finish it off.

To wash everything down, we were refreshed with their new Blood Orange Pomegranate Tea. These all natural and refreshing flavors were a great complement to these menu items!

PIADA started out in 2010 in Columbus and has since expanded all over the state. The are known for their take on Italian street food and pasta creations. These added menu items help bring their dishes to an even higher level for a quick service restaurant. PIADA prides themselves on creative, fresh and tasty dishes that surly will please each member of your family!

We want to give a special thanks and shout out to Tastefully Roasted Coffee for hosting the event. That night we were able to test out their new coffee bar. I indulge in a latté with almond milk, honey and cinnamon created by one of their baristas named Sarah. It was fantastic and I look forward to further tastefully roasted creations them!

Luminaries of Dayton: Leslie C. Mapp and Mikesell’s Potato Chips

November 1, 2017 By Angie Hoschouer

Mike-sell’s Potato Chips. A Dayton Favorite!

Mike-Sell’s was founded in 1910 by Ohio native Daniel W. Mikesell. Mikesell was born in Miami County, Ohio, in 1883. In 1906, when he was 23, Mikesell moved to Dayton with the desire to start his own business. He started out working for a wholesale and retail dry goods store before serving a short stint as a collector for the Home Telephone Company. Finally, in 1910, he started his own venture. He saw advertised in the newspaper a used dried-beef slicing machine. He bought the contraption and set up a makeshift meat shop in two rooms next to his home. He started selling dried beef and sausage snack foods that he processed with his machine. He delivered his products to customers via bicycle. Mikesell upgraded his delivery system to a horse and buggy after a few years. At about this time, Mikesell became engaged in the potato chip business when he took advantage of an opportunity to purchase equipment designed to manufacture chips, which were relatively unknown in Dayton at the time.

According to legend, a chef named George Crum invented the fried food at an upscale resort in Saratoga Springs, New York, when railroad baron Commodore Cornelius Vanderbilt sent his french fries back to the kitchen, complaining that they had been sliced too thick. Disgusted, Crum sliced thin shavings from a potato and threw them into hot oil. After they had fried to a crisp he sent them back to the table, to Vanderbilt’s delight. “Saratoga chips,” as they were first called, became popular throughout the eastern United States. With help from his wife Mikesell began producing the chips with a few cooking kettles, baskets, and stirrers. The operation was truly vertically integrated, with Mikesell and his wife peeling, slicing, frying, packaging, and then delivering the tasty potato chips to customers.

Customers who tried Mikesell’s unique fried potato chips loved them. Mikesell continued to deliver snack food products other than potato chips, because most people considered the chips a seasonal picnic item, but it was clear that the chips were a big hit for the fledgling venture. Indeed, the Mikesells eventually employed their four children peeling potatoes to keep up with demand. Mikesell marketed the chips through county and state fairs, and the entire family traveled during the summers to operate the D.W. Mikesell Co. booth at such events. The Mikesells lived in a tent while traveling and sold the chips out of a glass case, scooping them into nickel bags. In 1913 Mikesell purchased a Ford delivery truck. Evidencing Mikesell’s penchant for innovation, his was the first delivery panel truck in Dayton. The side of the truck was embossed with a new, more descriptive moniker: D.W. Mikesell Co. Food Specialties.

Fast forward to 1965. After the death of Dan Mikesell, leadership of the chip company fell to Leslie C. Mapp. Under Mapp’s direction during the next 30 years, Mike-Sell’s expanded geographically, retained its quality focus, and continued to be an industry innovator.

Les Mapp’s rise to the presidency of Mike-Sell’s was the embodiment of the American dream. His parents had immigrated to the United States in the early 1900s with the dream of owning farmland. They achieved that dream in Ohio, where the elder Mapp became a successful dairy farmer. Mapp received his education in a one-room schoolhouse near Springfield, Ohio, and then attended Bliss College in Columbus for two years before completing his degree at the Dayton Young Men’s Christian Association night school (later named Sinclair College).

Early in his career Mapp was an administrative officer of the Miami Valley Milk Producers Association in Dayton. He helped that organization multiply several times in size during his tenure. It was also through that job that he became involved in numerous trade associations. Mapp, with a broad food industry background, eventually joined Mike-Sell’s and in 1952 was named chief administrative officer. He oversaw the construction of a new manufacturing plant in 1955 and was integral to the implementation of modern manufacturing and marketing techniques during the 1960s and 1970s. In addition to updating and expanding production facilities during the 1970s and 1980s, Mike-Sell’s reached out into new geographic markets on the perimeter of its established customer base. In addition to his success at Mike-Sells, Mapp was a leader in the snack food industry. In 1977, for example, he was elected head of the Potato Chip/Snack Food Association, International, for which he established several new programs including key legislative initiatives in Washington, D.C.

Leslie C. Mapp was born September 15, 1912 and died April 2, 2005 at the age of 92. He is resting peacefully in Section 61 Lot 1624 at Woodland Cemetery.

Daniel W. Mikesell was born March 12, 1883 and died May 19, 1965 at the age of 82. He is resting peacefully at Dayton Memorial Park in Section 2 Lot 490.

Woodland Cemetery and Arboretum is ocated at 118 Woodland Avenue off of Brown Street near the University of Dayton Campus. The Woodland Office is open Monday through Friday 8 am to 5 pm and Saturday 8 am to 12 pm. The Cemetery and Arboretum are open daily from 8 am to 6 pm. The Mausoleum is open daily from 9 am to 5 pm. For more information, call 937-228-3221 or visit the Woodland Cemetery and Arboretum website.

Halloween Drink Recipe: Yellow Zombie

October 27, 2017 By Dayton937 Leave a Comment

The Yellow Zombie

Hosting a party? Looking for a chilled, laid back drink to serve guests that will will keep them howling? Just need something to sip in between trick or treaters?

Each month we share a seasonal recipe, and this month, we have a quick, easy, and fun tip.

Big Ragu has a little Halloween cheer in this month’s Food Adventure recipe.

We think you will like it, like a Walking Dead Zombie loves a good shoulder.

Need a hand with this recipe ?

Let us exspleen…

We call it …

THE YELLOW ZOMBIE

In a blender, spin:

8 ice cubes
12 ounces of rum
4 ounce freshly-squeezed lime juice
4 ounce freshly-squeezed lemon juice
4 ounce pineapple juice
4 ounce cream of coconut
4 ounce triple sec
1/2 banana

Blend until consistency of a smoothie

Makes 4 drinks

Eye hope you like the drink

Rots of luck …

Stay tuned each month as Chef House, Big Ragu, and Hungry Jax share monthly recipes.

Also, check back for our feature food articles on Dayton food spots, right here on MostMetro !

HAPPY HALLOWEEN ………… enjoy !

Yellow Zombie

Whatcha gonna garnish it with

Dayton’s Food blog since 2008

Stick it to your guests

Beach

Zombay … zom bay .. za hombay bay bay bay

Archer’s: 1st in USA to Tap Riegele Beers from Germany

October 24, 2017 By Dayton937 1 Comment

Archers makes International Beer News

Sometimes Food Adventures happen by the glass…

We have some big news in the world of beer, and we do mean WORLD. It is happening right here in Dayton, Ohio on October 26th.

A world-renowned German Brewery, Brauhaus Riegele, is introducing 2 of there beers into the United States. Riegele Brewing Company, The 2017 International Craft Brewer of the Year has chosen ARCHER’S TAVERN in KETTERING and CENTERVILLE as the VERY FIRST RESTAURANTS in the UNITED STATES to serve two of their beers.

These two beers are:
1) AUGSBURGER HERREN PILS:
The brewing process guarantees the delicate freshness of this premium pilsener, which is unparalleled. Delightfully hoppy and flowery, it has a wonderful aroma. It is tingling and balanced while being lean, soft and drinkable without any bitterness.

2)RIEGELE AECHTES DUNKEL:

German Brewery

A shiny dark craft lager, this one is a real and rare Bavarian specialty. In Germany it is one of the most sought after of the dark German styles, Aechtes “Genuine” Dunkel has built a reputation on years of craft brewing with only the finest and rare double-toasted Bavarian malts. This elaborate procedure guarantees the balanced, roasted, and aromatic taste. The beer is unpasteurized, dark, and real.

Riegele Brauhaus in Augsburg, Germany

Both beers will be tapped on

Thursday October 26th,
6pm at Archer’s Kettering – 2030 East Dorothy Lane

Thursday October 26th,
7pm at Archer’s Centerville – 9496 Dayton-Lebanon Pike

David Klass, CEO of Luxe Brands and importer of Riegele, will be on hand at both restaurants for the tappings.

Archer’s Tavern has always been known as a fantastic spot to get Ohio beers, and beers from around the United States. Now they make an international mark too.

We can’t wait to get a pint of the new beers…

Food Adventures will be on hand at the Kettering location and hope to see some familiar faces.

As always, both restaurants will be serving up their signature affordable tavern fare, with attentive service. If you feel a nice burger, wings or pizza in our future.. that’s just the start of the full menu they offer for the whole family.

For more scoop on local eats from The Big Ragu, Chef House and Hungry Jax, join Food Adventures on Facebook by clicking here.

Come back each week and read our feature articles, exclusively at DaytonMostMetro .com

Archers Centerville

RIEGELE BEER ON TAP !

The brewery in Germany

want a sip ?

Try the PILS !

SINCE 1386??? WOW !

An international event !

Dunkel !!

in Centerville and Kettering

Kettering Bar

Archers Centerville

Brew room at Riegele

Luminaries of Dayton: John Glossinger and the “Oh Henry!” candy bar

October 19, 2017 By Angie Hoschouer

Born at Xenia in 1868, John Glossinger at the age of 19 left for the big city in search of success. With just a $1 in his pocket he set off for Cincinnati. He later found himself in New York City and became a $5-a-week office boy. That opened the door to the sales field on which his heart was set. He was successful with the Waterbury Watch Co. and helped develop the Bulova timepiece business, brought the “Oh Henry!” candy bar to national notice and headed a smoking-pipe company.

He put an ad in the paper that an energetic young man was seeking employment as a salesman and he secured a position with a pipe tobacco company. His first assignment was in Boston, then later Philadelphia. After seven years, he was assigned to the Chicago office which included St. Louis in the territory.

He became so successful that the American Tobacco Company offered him a job which he accepted and in just a few years, he became president of the firm. Unfortunately the company split and he found himself without a job after 24 years in the tobacco business.

He accepted the position of sales manager for a Philadelphia chocolate and cocoa manufacturing business. Things were fine for a while, but though he was earning bonuses and good commissions, the company refused to pay him the money he earned, and so he went off to seek another position.

This time, he was in contact with the Williamson Candy Company of Chicago. He found that the company was making a candy bar, something that had not been done before. Hershey was in existence, but their products were not called candy bars. John thought that this new product called “Oh Henry!” had possibilities, but it had only been marketed locally. He wanted to make it into a nationally known product.

He decided to try to sell the bar first in Cleveland, and so hired boys to post cardboard signs wherever they could. The signs were small, a red card with white lettering reading “Oh Henry.”

He was holding the signs which the boys were tacking up when a car was standing at the curb. He slipped the card on the radiator and it fit. He put one on the next car and the next. A man driving a truck called out “Say, mister, come and put one on me, too,” which he did. Then the driver said “Give me one for my buddy.”

Soon he realized that tacking up the signs took too much time so they began to put the signs on the front of automobiles. What great advertising. All over town, cars had “Oh Henry!” showing on their radiators, and curiosity began to take over. People saw the signs, but had no idea what it meant.

The sales force was instructed to say they did not know about “Oh Henry!.” Soon they ran out of signs and so paid a local printer to publish 2,000 more cards by the next day. Soon Cleveland had thousands of red signs reading “Oh Henry”. Hundreds of people were asking what this meant.

John sent the salesmen out to get orders from the local merchants. The salesmen would carry the box of “Oh Henry” bars into the store, open the box, take out a bar and slice it so that anyone nearby could taste it. “This is a fine piece of dollar candy for a dime” was the slogan, since each bar sold for 10 cents.

The salesmen were instructed to tell the merchant that only that one box could be sold at that time, but more could be ordered.

In John’s own words “Well, Cleveland went over with a bang. We had a car-load of Oh Henry! on the railroad track worth $8,000 and before we were through, we didn’t have a bar left.”

Soon, other candy bars including Babe Ruth appeared, which sold for five cents. When John suggested lowering the price of Oh Henry to five cents, the company refused, and John quit.

At 65 he retired for a year but boredom and a reputation he had acquired for rehabilitating shaky enterprises brought him quickly back to business. As president of a surgical instrument manufacturing business he became known for inspirational messages addressed to associates. These found wider audience when compiled in a book and he wrote until he was well in his 90s.

This is one of his writings: “Let fear not weaken you, you have strength to meet any crisis that comes to you. You are equipped to meet any emergency. Have faith in yourself.”

“Colonel” Glossinger, as he was known to them, had many friends in high places, including governmental, military and show business celebrities.

Ever ready with aid for others, he once said, “When you love people, you have to help people.”

John Glossinger was born August 10, 1868 in Xenia and died July 23, 1968 in Dayton at the age of 99. He is located in Section 101 Lot 3742.

And what about that “Oh Henry!” candy bar…

“Oh Henry!” is a chocolate bar containing peanuts, caramel, and fudge coated in chocolate. It was first introduced in 1920, by the Williamson Candy Company of Chicago, Illinois. According to legend, “Oh Henry!” was originally named

after a boy who frequented the Williamson Company, flirting with the girls who made the candy. The name is also said to be a homage to American writer, O. Henry. However, there is no definitive explanation as to the exact origin of the name.

Another theory is that the candy bar was invented by a man named Tom Henry of Arkansas City, Kansas. Tom Henry ran a candy company called the Peerless Candy Factory, and in 1919 he started making the Tom Henry candy bar. He sold the candy bar to Williamson Candy Company in 1920 where they later changed the name to “Oh Henry!”.

Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the UD Campus. The Woodland Office is open Monday through Friday 8 am to 5 pm and Saturday 8 am to 12 pm. The Cemetery and Arboretum are open daily from 8 am to 6 pm. The Mausoleum is open daily from 9 am to 5 pm. Fore more information call 937-228-3221 or visit the Woodland website.

Bad News & Good News from Dayton’s HouseMade

September 26, 2017 By Dayton937 1 Comment

Chef LeeAnne House of Housemade

In some exclusive scoop this week, we have learned that Dayton company, HouseMade LLC has good news and bad news.

You have come to love their hot sauces and spice rub lines. This locally owned company, owned by Chef LeeAnne House (also one of our Food Adventure Crew) has thrived at local vendors and has won national sauce competitions.

Unfortunately, they have had an ongoing problem, getting the Thai Chili Peppers used in their signature sauces. Currently, they have been unable to source peppers for several months due to import restrictions, trade law changes, and simple lack of local suppliers being able to handle the volume of peppers needed.

Housemade Sriracha Sauce

Housemade couldn’t have picked a more elusive pepper to make their delicious sriracha and hot honey sauces. After dealing with this “too many times” in the few years that they have been in business, Chef LeeAnne House has regretfully announced, that they will no longer continue production of her sauces.

This is heartbreaking for many local foodies, who have fallen in love with the Thai Chili Sriracha Sauce, the addicting Hot Honey Sauce, The Hot Peachy Habenero Sauce, and the Green Serrano Hot sauce. These sauces were not only popular in local stores, but many local restaurants featured dishes on the menu using these Housemade sauces.

Hard to find Thai Chili Peppers

But, there is good news. This isn’t the end of Housemade’s culinary adventures! Chef LeeAnne has her great new spice blends available around the city and has more varieties yet to come. She says there are no problems sourcing ingredients for these blends like they had with peppers.

HERE’S THE SKINNY on HOUSEMADE SPICE BLENDS:

You can currently find the spice blends at:
Ghostlight Coffee House
Spice Paradise
Heart Mercantile

Housemade will still produce spice blends !

Maria’s Unique Foods
Spicy Olive (all 3 locations)
Treadway Gardens
Celebrate Local
Kroger on Stroop Rd.
Ollie’s Place
Greg’s Prime Meats
Keener Butcher Block
Eclectic Essentials

and many more places outside of Dayton.

Chef House and her Peachy Hot Sauce

Housemade promises to continue to make cooking at home fun for everyone! Chef House will still be teaching cooking classes with her spice blends both at Dorothy Lane Market Culinary School and The Spicy Olive, olive oil stores. She will also continue to rock the local foodie scene here at Dayton Most Metro, each week with her part in Food Adventures.

Like Chef LeeAnne House says “This isn’t the end, it’s a fun new beginning.”

If things change and supplies are plentiful, would she go back to making her sauces again? Answer: “They may be back! You never know!..”

So until then, we will never say never.

Please browse the photos below for more info on Housemade.

For more saucy fun bout Dayton’s local food scene, click HERE and follow Food Adventures on Facebook.

Spice Blends

Housemade Sauce lineup and Sriracha Powder

Green Serrano Sauce

PEACHY !!!

Peachy sauce in production

Hot Honey

Elusive Peppers

Pepper Processing

The Scorching Truth on Mike’s Nashville Hot + $25 Gift Card

September 12, 2017 By Dayton937 5 Comments

Centerville Storefront

Whooo wheee! Your’e thighs are Hot! Did you know you could say this sentence in a local restaurant, and the reply would be “Thank You?”

The place, is Mike’s Nashville Hot Chicken. Like spicy or not, if you have not ben there, put it on your Food Adventure hit list. Also, comment on the article below and you will be entered in the $25 gift card giveaway contest. Winner chosen at random next week.

Owner Mike Craddick and General Manager Walter

The Dayton area has been overhearing screams of joy from hungry chicken fans lately. In 2017, two “Nashville Hot” restaurants were opened up in the Miami Valley by local restaurateur, Mike Craddick. One was opened on Austin Landing, the other in Centerville near 48 and N. Village Drive. The result, is some quality food. Mike’s Nashville Hot Chicken is a scratch kitchen, for almost every menu item, and the recipes are overseen by Walter the General Manager.

A Midwestern Medium Chicken Tender on bread

We have had a chance to make numerous visits to this establishment, trying

every single menu item. The menu is not extensive, but each section serves a purpose.

Time to get the scoop on “Southern” the Food Adventure way ….

HERE’S THE SKINNY on MIKE’S NASHVILLE HOT CHICKEN:

— Two locally owned locations: one at 10655 Innovation Drive,

In the dining room , Centerville

Springboro and the other at 6228 Far Hills Ave. in Centerville.

—Hours are 11am-8pm for Centerville store, 11am-10pm for the Austin Landing Store

—The Austin Landing Store has a bar serving Warped Wing Beers. Centerville store is waiting on a liquor license and currently serves Warped Wing’s Root Beer. They also offer gallons of lemonade and gallons of tea.

Lots of Sides from Cornbread to Baked Beans

—Mike’s Nashville Hot does catering and will deliver for big orders of $75 or more. Consider them for your next party or outing.

—Mike’s makes their own in-house BBQ sauce and sells it by the bottle. Try some for a unique taste. We think it almost has a bbq baked beans type flavor.

— The chicken and fish come in 5 spice levels of heat using natural spices over a buttermilk, deep fried crust. Here they are from hottest to coolest…

The flavors are HOT !

NASHVILLE HOT –
This will light you up ! Chef House loves spicy and admits this level is not for the squeamish ! This level had Big Ragu sneezing, sweating and torn up.

SOUTHERN HEAT –
Still very hot, it will satisfy most spicy food lovers easily. The Big Ragu still needed plenty of napkins to wipe his brow, on this level.

Chicken and Waffles

MIDWEST MEDIUM –
A little kick, without the boom. Good flavor for those who are medium heat fans.

YANKEE MILD –
For the wimpy Northerners who cant take the heat. It is ok, this flavor is a litle buttery and delicious. Don’t be ashamed, there still is a level down from this one.

TRADITIONAL –

Crinkle Cut

This is just plain fried chicken. If you get it this way, may we suggest you ask for side of homemade BBQ sauce. It is fun to dip a little bit, and you will love the sauce.Now you know the heat levels, what about their menu?

Come on Food Adventure fans, here is our patented “Must Eats.”

Chicken and Waffles are a great deal at Mikes Nashville Hot

MUST EATS at MIKE’S NASHVILLE HOT CHICKEN:

—CHICKEN AND WAFFLES:
The best bang for your buck on the menu. You get 4 quarters of a Belgian waffle and choice of chicken. Will you go tenders or the quarter white or the quarter dark?

—THE CHICKEN TENDERS:

The Nashville Hot Flavor Tenders are HOT !

Defintely the way to go. The buttermilk crust is amazing and crumbles right off. Hand breaded and hnd spiced, this chicken is one of a kind. Pick your het level and go to town.

—THE PERCH:
The Big Ragu says this is one of his favorites. He likes to mix it up every couple of visits by getting fish instead of chicken. You can also get a side piece of fish fair inexpensively.

Perch Filet

— BANANA PUDDING:
This is absolutely incredible and could steal the show. Walter the GM makes this pudding from scratch. Served cold and creamy, it is unforgettable.

—THREE WHOLE WING MEAL:
Love wings? Here’s the way to go. You get 3 giant, whole wings in your choice of sauce. We like to chose a couple of flavors on this meal.

3 Whole Wing Meal – 2 traditional and one Nashville hot

— DOROTHY LANE MARKET KILLER BROWNIES
How many restaurants give you the chance to order a huge DLM brownie? Not many, so take advantadge of this situation. It is a sinful end to a southern inspired meal.

Killer Brownie – a big one – the real thing

Honorable Mention:
The crinkle cut fries. Literally the only thing not made from scratch on the menu, yet they are so good and we don’t know why. Huge sized crinkle cut fries, don’t skip them.

The key at Mike’s Nashville Hot Chicken, is to experiment and try different levels of heat or BBQ until you find your favorite. Cant choose? Mix it up with chicken or fish in different sauces. If you can stand the Nashville Hot heat, then you are big league. But there is no shame in no sauce or some BBQ as well. It is all crunchy and delicious anyway.

Sweet Potato Fries in cinnamon

Get your “Tennessee taste on”, we will see you at Mike’s Nashville Hot Chicken. Pass the napkins, feller!

PLEASE COMMENT ON THE STORY BELOW FOR A CHANCE TO WIN A $25 GIFT CARD to MIKES NASHVILLE HOT !!

Are you a Dayton foodie? So are we! Follow Food Adventures on Facebook for more scoop on mom and pop restaurants.

Perch dinner

Banana Pudding

Jax’s Recipe For Grilled Spicy Hawaiian BBQ Pizza

September 5, 2017 By Dayton937 Leave a Comment

Spicy Grilled Hawaiian Pizza – a Food Adventure on a plate !

Aloha! Jax here, from the Food Adventure Crew with our monthly recipe feature.

School may be starting, but we still have plenty of sunshine and summer ahead of us! For many of us, summer means using the grill as much as possible. But if you’re falling into a grilling funk, here’s a fun and delicious recipe that is sure to please a crowd. And while this recipe is for a Hawaiian style pizza, get creative and use the base recipe of grilling the dough as a blank canvas for any type of pizza toppings!

You can also grill the dough ahead of time and either keep in the refrigerator for later or freeze!

When ready to eat, top the grilled dough with your favorite toppings and bake in the oven at 375 for about 15 minutes. This recipe is great for feeding a lot of people. You can lay out tons of topping and let everyone make their own!

A Drizzle of Housemade Hot Honey

Grilled Hawaiian Pizza

You’ll need:

1 lb fresh pizza dough (Bobby Flay has a great recipe)
6 pineapple rings, about 1 inch thick
2 jalapeños
¼ cup red onion chopped
8 oz shredded mozzarella
8 oz shredded sharp white cheddar
1 cup cooked bacon, crumbled.
1 cup bourbon sriracha bbq sauce (recipe to follow)

Directions:

This recipe is great for feeding party sized crowds

Preheat Grill to medium-high heat

Lightly oil pineapple slices and jalapeños. For the pineapple, cook on grill until grill marks are distinct. Flip to grill both sides. For the jalapeño, it will only take 2-3 minutes. Slice up into pieces.
Divide dough into four pieces. Roll out onto oiled piece of parchment paper. Lightly oil the top of the dough. Take dough and flip onto grill. Peel off parchment. Allow to cook until grill marks are distinct (about 3-minutes). Do not flip! Remove from heat and place grilled side up onto an oiled pan.
Top the pizzas with bbq sauce, cheese, pineapple, jalapeno, and red onion. Place back onto grill until bottom is crispy and cheese is melted. You might have to turn heat down to avoid burning.
Finish it off with a drizzle of HouseMade hot honey and bacon crumbled on top!

Thats not all Food Adventure fans! You gotta have a base sauce for that pizza!

Bourbon Sriracha BBQ Sauce

Jackie is known for her recipes & her Foodie t-shirts

1 small onion, finely chopped
4-6 cloves garlic, minced
¾ cup bourbon whiskey
2 cups ketchup
½ cup packed brown sugar
⅓ cup cider vinegar
¼ cup tomato paste
¼ cup Worcestershire sauce
2 tbsp. liquid smoke flavoring
1½ tsp. salt
½ tsp. black pepper
1 tbs HouseMade Sriracha

Directions:

Pre-Grilled PIzza Dough

Bring the onion, garlic and whiskey to a boil in a medium saucepan over medium-high heat. Low heat to a simmer and allow to cook for 10 minutes. Add remaining sauce ingredients to the saucepan and bring to a boil. Reduce heat to medium-low and allow the mixture to simmer for 20 minutes. Use BBQ sauce in your favorite recipes or as a dip or topping ingredient.

NOTE:

If you prefer a smooth sauce, run the sauce through a sieve or strainer to remove onion and garlic bits.

The sky is the limit for adding your own toppings

Store in refrigerator and use within 10-14 days.

(Sauce adapted from: here)

There you have it. A fun summer twist on grilling that is sure to please the masses.

Are you a Dayton Foodie? Then follow Food Adventures on Facebook by clicking here.

Browse the photos below for more about Jax and her recipe. Stay tuned to Dayton Most Metro every Tuesday for a feature food article from the Food Adventures crew.

Pre-Grilled Pizza Dough option

The sky is the limit on the toppings you choose.

Jax is one third of the Food Adventure Crew. She is an Italian mom, who uses her family as taste testers in her home kitchen. Always “Hungry” she is a passionate foodie, and loves trying new restaurants.

Jax uses her grill for many things from Turkeys to Pizzas

Get your family involved in recipes whenever possible

Calling All Hungry Lords and Ladies!

September 3, 2017 By Dayton937

Be sure to come early before the gates open to catch the opening ceremony!

Hear ye! Hear Ye! This weekend kicks off the Ohio Renaissance Festival! Located just a short drive from Dayton in Harveysburg, OH, lies a 30-acre recreation of an English Village that takes you back in time to the 16th Century. No time machine is necessary to experience a day full of stage shows, actors, vendors, food and even the Queen herself! It’s a great day to share with the family and friends!

This weekend (Labor Day weekend) is the opening weekend for the Festival. It runs every weekend form now until October 29th on Saturdays and Sundays from 10:30am-6pm rain or shine! Tickets can be bought online or at the gates and range from $22.50 for adults and $12.50 for kids (kids under 5 are free!). Opening weekend is a steal as Adults are BOGO and kids under 12 are free! Each weekend has a different theme such as Time Traveler’s Weekend, Pirates Weekend, and even Trick or Treating the last weekend that it is open! Be sure to bring $3 for parking!

Jax from Food Adventures, wanted in on this festive event! So she gathered up her fam and drove back in time (via mini van) for a day full of food and fun! Hear are some of her favorite eats, must-sees and tips from the day!

Favorite Feasts and MUST EATS !

The upon entering the grounds, you’ll be taken back by the incredible aromas that fill the air! From traditional festival foods, to fun period inspired dishes, there’s something for everyone’s appetite! And of course, there is lots of ale and wine to cleanse the pallet and toast to the Queen!

Turkey Leg

Smoked Turkey Leg is a must eat!

This giant smoked drumstick is one of the iconic and most sought after eats at the festival. And it’s no surprise as to why! You’re handed the leg with the bone wrapped in foil to make it portable and easy to chomp into while you walk around the fair. Juicy and tender, this one is a must have!

Bread Bowls

Fresh baked bread bowls are served up overflowing with your choice of mac and cheese, beef stew, chili, potato soup or broccoli and cheese soup! These make a great dish to enjoy as the weekends get cooler! And are big enough to share!

Warm up with a hot bread bowl full of savory beef stew!

Roasted Corn

Who doesn’t love a smokey roasted ear of corn dunked into butter! This is also another fun food that you can eat and walk around with at the same time!

This festival is a perfect Food Adventure.

There is also a place on site that is a sit down restaurant dedicated to “Medieval Style BBQ.” We had to stop in and visit this spot…

Variety of smoked meats from 1572!

1572 Road House Bar-BQ & 3 Fools Pub

Famous for their award winning sauces and rubs, 1572 offers big servings and even bigger flavors! One of our favorite meals is the smoked jalapeno Texas style sausage! And don’t forget a side of the 1572 Tater Casserole! This is one of the places that the Food Adventures Crew will be back to for sure!

Tater Casserole

There are so many edible treats to indulge in! The Kings Nuts (roasted candied nuts), The Jerkey Kart (beef jerky), and The Pickle Kart (huge dill pickles), are all fun and easy options to snack on while perusing the fair! A full list of food vendors can be found here.

Beyond The Food

The Mudde Show

While the food at this Festival is outstanding, it’s just one of many fun adventures that you and your family will encounter at the Festival! There are shows and performances all day performed on 14 different stages! One of our favorites for adults is the Mudde Show. Be sure to sit back a few rows unless you’re ok with getting splattered with chunks of mud!

And of course, you can’t miss out on the Full Armored Joust! Watch Knights on their mighty steeds charge towards one another in a thrilling battle of the bravest! This is a family must see!

Got the little ones with you? Don’t miss out on their chance to be “Knighted” by the Queen during one of the Knighting Ceremonies! And be sure to stop and talk to the the actors along the way! The Fairies, a Mermaid and the Pirate all had special treasure to give to the kids!

Fairies will give your little ones special treasure sprinkled in Fairy Dust!

You’ll also find a variety of period themed games and rides for the kids to try! Be sure to have some cash on hand for these.

For a full list of festival performances, click here.

Want to bring home a treasure for yourself to remember the Festival by? There are over 150 merchants on the grounds. You’ll find anything from swords, to fairy wings, period costumes, and lots of jewelry! Each year the festival puts out a special Stein that can be purchased at the main gift shop. For a full list of vendors, click here!

Watch a Glass Blower create amazing glass vases!

Be sure to dress for the weather as the festival will go on rain or shine. The grounds can get muddy, so it would be a good idea to toss on a tall pair of pirate boots to keep your feet dry! Many visitors to the Festival even come in their own costumes! So go ahead and toss on a pair of fairy wings or dress up as royalty and come on out to a deliciously fun event!

Hungry for more? Food Adventures appears weekly here on Dayton Most Metro. Come back next week for more, and check us out on FACEBOOK HERE.

Have You Been Eating Sushi Wrong?

August 29, 2017 By Dayton937 1 Comment

Is this the correct way to eat Eel?

Did you know there is a correct way to eat sushi?

Neither did we, and we have been doing it all wrong for years ! It’s a good thing we have Japanese native, Miko Whigham, in town. Miko is here to teach us how to eat sushi correctly, like they do in Japan. This will ensure politeness and manners, if you ever find yourself in an authentic sushi restaurant on a Food Adventure.

How do they eat Salmon sushi rolls in Japan ?

Miko is a sushi expert. She grew up in Japan, moved to the United States decades ago. She now owns her second Sushi restaurant called ARIAKE SUSHI BAR which is near the Dayton Mall, at 59 Fiesta Lane, by the intersection of 741 and 725.

THE BIGGEST ERRORS IN SUSHI EATING:
Many of us find ourselves using chopsticks, when actually it is more customary to use your hands. This can save you from fumbling with chopsticks, if you aren’t well versed. It can also save your sushi from crumbling, which happens to the Food Adventure Crew a lot. Miko also says mixing the wasabi in the soy sauce is only a sometimes thing.

Exotic Sushi rolls at Ariake demand special handling

CORRECT WAY TO EAT SUSHI ROLLS : VIDEO
(Sushi rolls are the most common sushi, cooked or raw filling inside of rice cut into circles)
1) Fill your little sauce tray up 2/3rd the way with soy sauce.
2) Brush a little wasabi anywhere on your sushi roll pieces using chopsticks.
3) Next, get rid of the chopsticks or forks and use your hands only.
4) Pick up the sushi piece (it is typically a small circle shape) and dip it quickly into the soy sauce
5) Put the whole thing in your mouth. Yes, the whole thing. They are made for you to taste it all at once.

CORRECT WAY TO EAT NIGIRI SUSHI: VIDEO
(Ngiri is typically a piece of fish laying on top a small bunch of rice, raw or cooked)
1) Fill your little sauce tray up 2/3rd the way with soy sauce.

What is the customary way to eat Nigiri ?

2) Brush a little wasabi on the fish side of your sushi using chopsticks.
3) Next, get rid of the chopsticks or forks and use your hands only.
4) Pick up the sushi piece with your hand fish side down, rice side up,and dip the fish part into the soy sauce
5) Put the whole thing in your mouth. Yes, the whole thing. They are made for you to taste it all at once.
(#4 makes sense, we always dipped the rice side into the soy and it fell apart.. NEVER AGAIN !)

This VIDEO will help you with a little known Wasabi request …

Sashimi – Fatty Tuna

CORRECT WAY TO EAT SASHIMI: VIDEO
(Sashimi is raw fish, sliced into bite sized squares)
1) Fill your little sauce tray up 2/3rd the way with soy sauce.
2) Put a little dab of wasabi into the soy sauce, and using chopsticks mix it into the soy sauce until blended.
3) Using chopsticks, pick up a piece of sashimi, dip the fish part into the soy sauce
4) Put the whole thing in your mouth.

CORRECT WAY TO EAT A HAND ROLL:

Fold the Hand Roll Bottom closed, pour a few drops of soy on the top

1) Hold the roll like an ice cream cone
2) Using chopsticks, smear a small amount of wasabi across the top opening of the roll.
3) Fold the bottom opening closed and hold it closed with your pinky finger while holding the hand roll like an ice cream cone.
4) Pour a small amount of soy sauce across the top opening of the roll.
5) Take bites out of the roll, like eating an ice cream cone.

OPTIONAL WAY TO EAT SUSHI ROLLS AND NIGIRI: (THE GINGER MOP METHOD): VIDEO
There is another way to soak your sushi with soy and wasabi. Food Adventures has named this the “Ginger Mop Method”
1) Fill your little sauce tray up 2/3rd the way with soy sauce.
2) Put a little dab of wasabi into the soy sauce, and using chopsticks mix it into the soy sauce until it disintegrates.
3) Next, using your chopsticks, get a pinch of ginger, and dip it into your soy sauce

Japanese native Miko Whigham, owner of Ariake Sushi

4) Using the ginger like a “mop”, brush the sushi with the wet ginger, spreading soy sauce on the sushi. If you want to break tradition, you can mix wasabi into the soy sauce here.
5) Pick up the sushi piece with your hand, if it is nigiri (fish on a bed of rice) turn it fish side down, rice side up,and dip the fish part into the soy sauce. If it is a roll you can dip it by hand or by chop stick.
6) Put the whole thing in your mouth. Yes, the whole thing. They are made for you to taste it all at once.

There you have it, you are now an official Sushi Ninja…

Thank you to Japanese native Miko Whigham for her guidance on “How to eat sushi correctly.” Make sure you visit her restaurant, Ariake Sushi Bar in Miamisburg for Dayton’s most authentic Japanese menu. When you do, you now know how to mind your sushi manners!

Please browse our sushi photos below, and follow Food Adventures on Facebook by clicking HERE.

Now you can tackle sushi in the “correct manner”

How would you address this roll??

Kani, Tuna and Salmon Nigiri – use the upside down dip method

Spicy Tuna Roll

Shrimp Tempura

Sushi is life

Tell your friends to use their hands !

Sushi Boat at Ariake

How would you tackle this one? With your hands !

Sashimi Plate

Sushi roll

Roll topped with eel

Ariake Feast !

Dreams come true at Ariake Sushi Bar

hello , lover…

Mackrel, tuna and yellow tail

The Kani imitation Krab is good stuff

Some sushi rolls come deep fried

Love the Spicy tuna roll

Hand Rolls – $1 – limit 1

Sashimi Plate

Ngiri Plate – Salmon, Tuna, Crab

Tuna Roll

Outside Ariake Sushi near the Dayton Mall

Italian Club Gears up for “Festa Forty”

August 2, 2017 By Dayton937 Leave a Comment

“Festa Forty”

We have some super secret scoop about this year’s Dayton Italian Festival.

The John Pirelli Lodge at Bella Villa Hall is planning the biggest fall festa in Dayton’s history. It is the 40th year for this popular Dayton festival, which always takes place the weekend after Labor Day. For 2017, those dates are Fri. Sept 8th, Sat. Sept 9th and Sun. Sept 10th.

This year we have a big announcement concerning a new beer available only at the Festa.
In a collaborative with Warped Wing Brewing Company, The Italian club will be serving “Limoncella Lager” at the Festa. Festa Director Brian Andsik announced the news, explaining that the beer would be a similar to the popular Lemon Shandy Wheat beer from Leinenkugel, only a lighter version. Again, the lager will be a small batch brewed exclusively for the festival by Dayton’s Warped Wing Brewery.

The Food Adventure Crew and Dayton Most Metro will be working the Festa again this year, at the wine and beer booths.

Other Features for the “Festa Forty” will include:
—FABULOUS FRIDAY LUNCH TO GO: Phone in orders to 937-258-3600 from 9am to 11am. Pickup lunches from 11am-1pm, CASH ONLY.

—SPAGHETTI EATING CONTEST – Saturday September 9th at 3pm.

Stuffed Shells

—MEATBALL MADNESS 5k at 10am Sunday, September 10th – click here to signup

—$5 SPAGHETTI DINNER SUNDAY – to celebrate the 40th Anniversary of the Festa

— Best Festa Entertainment lineup EVER – All star bands including:
***RAY MASSA (Fri 6-8pm, Sat 8:30-11pm)
***DR. ZOOT (Fri 830-11pm, Sat 3-5pm)
***HAPPY DAYS (Sat noon-230pm, Sun noon-3pm)
***AARON CARUSO (Sat 530-8pm, Sun 5-8pm)

—BOCCE COURTS AVAILABLE FOR RENT BY THE HOUR

HERE’S THE SKINNY ON THE 40th ANNUAL FALL FESTA:

Italian Sausage Sandwich

WHEN:
Friday Sept 8, 6PM-11PM
Saturday Sept 9, Noon-11PM
Sunday Sept 10, Noon-8PM

WHERE: John Pirelli Lodge, Bella Villa Hall – 2625 County Line Rd, Beavercreek

—FREE PARKING, FREE ADMISSION – FREE SHUTTLE from REYNOLDS and REYNOLDS PARKING LOT.

— FOOD FOOD FOOD !
Dinners served inside the Bella Villa Hall:
Fri. Baked Pasta
Sat. Stuffed Shells
Sun $5 Spaghetti

Cannoli

—OTHER FOOD STATIONS:
Cannoli, Pasta Fagioli, Wedding Soup, Cavatelli, Calzones, Pizza, Muffaleta, Sfingi (funnel cakes), Italian Pastries, Italian cookies, Deli Sandwiches, Italian Sausages, Meatball Subs and more.

—BEER TRUCKS, WINE and SO MUCH MORE !

—Sorry, due to insurance liabilities, no pets allowed, except for service animals.

Don’t miss this chance for a Food Adventure, and the special beer unveiling.

Hungry Jax, Big Ragu and Chef House will see you at the FALL FESTA, the weekend after Labor Day, with a plate full of food and some Limoncella Lager !

For more foodie info, like the Facebook page that area foodies love – Food Adventures ! Original scoop, original website, original weekly articles, orginal cooking classes, original food events, and original festivals. We set the trends… join us for a passionate trip to the Miami Valley’s places of food paradise.

FRIDAY LUNCHES TO GO !

Sausages on the grill

Stirring the sauce with an oar

Kids love Italian Fest Pizza !

Beer Truck antics

Play some bocce ball !

Meatball Madness 5k

Stuffed Shells

Big Ragu loves his heritage

Hotties serving hot food

Fun at the Festa !

Meatballs anyone?

Always a good crowd

Tiramisu

cannoli

cavatelli

Meatball sub

Spaghetti Contest eater

$5 Spaghetti dinner on Sunday Sept 11th

Gnarly! Win tickets Fast Times at Ridgemont High on Big Screen

July 31, 2017 By Dayton937 1 Comment

Jeff Spicoli is back after 30 years

Duuude, looks like it’s popcorn for dinner Wednesday night ….

August 2nd, is the 30th Anniversary of Fast Times at Ridgemont High, and they are showing the film on the big screen, at various times.

It is a perfect excuse to grab some popcorn with extra butter this week at the theater. It is a perfect excuse to grab a huge drink and a straw and sink your seat for an 80’s classic.

Here is where you can see Fast Times at Ridgemont High:

Join The Big Ragu Aug 2nd at Dayton South Rave Cinemas

DAYTON SOUTH 16 RAVE
195 Mall Woods Drive, West Carrollton, OH 45449
Aug 2nd at 2pm
Aug 2nd at 7pm

FAIRFIELD COMMONS 20
2651 Fairfield Commons, Beaver Creek, OH 45431
Aug 2nd at 2pm
Aug 2nd at 7pm

HUBER HEIGHTS
7737 Wayne Town Blvd., Huber Heights, OH 45424
Aug 2nd at 2pm
Aug 2nd at 7pm

Totally Awesome

Food Adventures and Dayton Most Metro are giving away 2 movie tickets to the Dayton South 16 Rave 7pm showing. Join Big Ragu and Jeff Spicoli at the theater, and get ready for an awesome flick.

TO WIN THE TICKETS – you have to do 2 things.

First – Like us on FACEBOOK HERE…

Second, COMMENT BELOW ON THE ARTICLE- maybe tell us you’ve never seen the film, or give us your favorite quote from the movie. A random winner will be chosen Wednesday morning.

For more fun reading – check out this past FOOD ADVENTURE article on
“WHY IS MOVIE POPCORN SO GOOD?” – click here to read the secrets here …

Stay tuned to Dayton Most Metro for more weekly Food Adventure feature articles. The Miami Valley’s food blog, right here since 2008.