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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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Another New Food Truck: Son Of a Biscuit

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BradSonofaBiscuitBrad Manning has worked 2 jobs for years.  A day job in electronic’s and nights at Hooter’s for the last eight years.  When his day job was eliminated recently he decided to go into business for himself so he could control his own destiny.  And he just quit his 2nd job at the restaurant so he can dedicate himself to his street eats business. With the help of family and friends he built out his truck and launched Son of A Biscuit just this month. It’s the area’s first breakfast food truck and will be out most mornings around 8am with the average item running about $6.

 

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SOB breakfast sandwich

The truck has been out about four times already and Brad shared, “my menu really focuses on breakfast sandwiches, but I’m adding biscuits because so many people just expect that I have them and I don’t want them to walk away when disappointed.”  His tells us his “favorite sandwich is the SOB, an egg served on an English muffin with  Jalapeños, green pepper, onion, with cheddar tossed in franks red hot. It will have your taste buds saying Son of a Biscuit!” He also is really proud of his french toast bites and will be adding a BLT to the menu.

He wants folks to know that all the meats he uses are from Landes Fresh Meats,  an old fashioned farm market in Clayton that specializes in Farm-Harvested Beef & Pork.  Quality is important to him and he wants people to know that he’ll only serve food from quality products.

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You’ll find Son of A Biscuit at Family Video on Wayne  Avenue Monday – Thursday’s from 8am to noonish and starting on June 24th they’ll be serving up breakfast at Proto Build Bar from 8am to noon.  They’ll also be doing late nights at Wings Sports Bar on N. Dixie on Friday & Saturday nights, from midnight til about 4am, though hours may be adjusted when they see what the crowds are like.  Or check the MostMetro Food Truck listings to find them.

Double-Decker Food Truck Debuts Friday

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It’s been a long time coming, and this Friday you’ll be able to experience Dayton’s newest food truck, the Menehune Tiki Bus! Owner Danny Webb got into food trucks a few years ago, launching his Paranormal Concessions, featuring frozen drinks, smoothies and other treats from his Alien Infusions trailer. After learning the ropes and deciding he wanted to do more he began shopping for a food truck and came across a double-decker bus in Iowa.

0f5478_aae62a35434149f9be08f78b80845f13And it got him thinking.  At many truck rallies he watched folks walk a way with an armful of food with no place to sit and eat. What if he could use the upper level of this bus as a dining room for his customers.  But what would he serve in this double-decker food truck?  Friends suggested the obvious British theme, but a limited menu of shepherds pie and fish and chips just didn’t seem like it would work.  Then Danny remembered about the Mythical Menehunes of Hawaii, often thought of as Polynesian leprechaun’s and this seemed to fit with his corporate paranormal identity and a concept was born.

MenehunecollageAs a frequent visitor to Hawaii in his work with the military and as an airline pilot, then fusion flavors of food found there served as an inspiration for the menu of Menehunes.  The south pacific inspiration will include a menu of Deep Fried Mahi-Mahi & Chips, Mahi Fish Tacos, Kalua Pork Grilled Cheese, Moco-Loco, Musubi, Big Kahuna Burger, Menehune Sliders, Island Poutine, Spam Fries, Hawaiian Cubano Sliders, Mac Salad, King Kamehameha Coconut Shrimp, Huli-Huli Chicken, Teriyaki Beef & Rice to name just a few.

 

And guests will be able to enjoy their meal in air-conditioned comfort, as the upper deck of the bus has been transformed into tiki hut seating for 16 at booths, reupholstered in a Hawaiian 0f5478_3a6f352795da41bd8c95b721aa93f472~mv1floral by  Danny’s wife Karen, and 10 stools at the counter.

 

The inaugural outing fo the double-decker food truck will be at Food Truck Fridays, in the Kmart parking lot across from the Greene on Indian Ripple Road from 5 pm – 9 pm. Then onward on Saturday the 28th to Eastwood Metro Park for the Humane Society of Greater Dayton’s Furry Scurry from 11 am – 5 pm

UPDATE- the tiki bus will not be at Furry Scurry.

From Menehune Tiki Bus’s Facebook Page:  James & his crew from Custom Creations came out today & determined that we have a bad fryer. He & crew are driving to Columbus to get a replacement & will install it on Monday. Additionally, we have a power problem. Our generator can’t handle the load so we are adding a second one to share the load. Fortunately, I still have the Honda generator that came with the bus. They will have to re-wire some components to run on the additional generator. That should solve those issues. However, we just found out, because of todays temps, that the air conditioning can’t keep up with the sunlight heating up the upper deck. So, we are bumping & grinding installing curtains on 17 upstairs windows! That should help quite a bit. We still have the rest of tomorrow and Sunday to get ready for Tuesday. James & crew will have it on Monday. Wish us luck!

 

For a full calendar of upcoming stops for the Tiki Bus, visit their calendar on their website.  We wish Menehune Maikaʻi Pomaikaʻi (Hawaiian for good luck)!

GarlicFest Returns with Bocce Classic July 15-17th

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Eddie “Boom Boom” takes a bocce break to eat Bella Sorella Pizza

The faint smell of garlic is in the air!  Today being National Garlic Day, it gives Dayton Most Metro the perfect opportunity to announce that GarlicFest is returning this summer to the Sons of Italy’s Bella Villa Hall.  We are again partnering with the John Pirelli Lodge for this popular event.  Food Adventures is honored to be helping with the festivities. The same weekend also features the annual bocce ball tournament called the “Bocce Classic,” which is in its 22nd year.

The Bella Villa Hall venue is located at 2625 County Line Rd. in Beavercreek, the same place the Italian Fall Festa is held.

The big weekend will feature:
A huge Food Truck Rally Friday, July 15th
The Bocce Classic Tournament, July 16 -17th
The Garlic Festival, Sunday July 17th.

One new attraction will see local celebs, and Up Dayton groups square off Friday Night, July 15th in a “Beginner Bocce Bash.” A Single elimination bocce tournament with cash prizes for the top 3 teams.  Just $40/team to enter.

The weekend will be filled with Food Vendors, Garlic Vendors, and Craft Vendors.  There will be a booth for the deep fried “Holy Cannoli.”  

There will be soft drinks, beer, and more.  There will be bocce ball, and the Garlic King and Queen.  Chef House and Hungry Jax from Food Adventures, will be hosting cooking demos with garlic inside the hall. Weezy’s Garlic, Spices and More will be there with all kinds of garlic goodies for you to buy!  Don’t forget the Garlic Eating Contest with host the Big Ragu and a Live Band !

With so much to do and so much to eat, you may have to make a couple of trips back during the weekend….

Some of the food vendors we are expecting over the weekend are:

Garlic Fest and Live Music

Zombie Dogz 
Bella Sorella Pizza 
Horseless Buggy Food Truck 
Wicked Wich of Dayton Food Truck 
Giovanni’s Restaurant 
Brixx Ice Co. 
Mama DiSalvos Restaurant 
El Meson Restaurant  
Mohawk Freestyle Burger Food Truck 
Amber Rose Restaurant  
The Hamburger Wagon 
Hunger Paynes Food Truck 
Voltzy’s 
Jimmie’s Ladder 11 Streatery
Sweet P’s Ice Pops 
Painted Pepper Food Truck
Gyro Palace
The Spicy Olive Olive Oil Store
The Texas Beef and Cattle Company

We will announce more vendors as they confirm….

 

Weekend of July 15 – 17th

HERE’S THE SKINNY  for the

Timeline of the GarlicFest / Bocce Classic Weeekend:

 

FRIDAY , JULY 15th

5pm – 9pm:  SONS OF ITALY FOOD TRUCK RALLY – 15 trucks, live music, adult beverages

6pm – 9pm:   “BEGINNER BOCCE BASH” with LOCAL CELEBS and hosted by “UpDayton”
(Want to enter a team for the local celeb tournament, email foodadv@yahoo.com or call 937-380-6723)

 

 

SATURDAY , JULY 16th

9am – 5pm: BOCCE CLASSIC Tournament opening rounds. (Signup at BocceClassic.com)

9am – 5pm:  Concession Booth of  Pizza, Meatball  Sandwiches, Italian Sausages
from the John Pirelli Lodge/Sons of Italy

Bocce Finals

5pm – 7pm:  Dinner from Outback Steakhouse

7pm – 11pm: Bocce Tournament continues

 

 

SUNDAY , JULY 17th

9am:  BOCCE CLASSIC tournament continues all day til 6:30pm Championships
(signup at www.BocceClassic.com)

 

Noon – 8pm: GARLICFEST  – 15 Food Vendors,  Craft Vendors, Garlic Vendors,
Pop, Beer,

 

1pm: Cooking Demo featuring a garlic recipe by Jackie “Hungry Jax” Scanlan, from Food Adventures, inside the Bella Villa Hall 

 

Garlic Chicken from Scratch Catering

3pm: Cooking Demo featuring a garlic recipe by Chef LeeAnne House, from Food Adventures, inside the Bella Villa Hall 

 

5pm: Garlic Eating Contest with The Big Ragu as emcee

 

5:30PM – 8PM: Live Band

 

So, mark your calendar for the weekend of July 15-17, and bring your breath mints.  Stretch out your bocce arm enjoy

Come out to get your garlic fix that weekend and play some bocce ball .  Below are photos from last year’s GarlicFest and Bocce Classic.  Please check them out…

Feel free to follow Food Adventures on Facebook by clicking HERE.

Ohhhh the food ! Amber Rose dessert

 

 

 

 

 

 

 

 

 

 

Beer Trucks

Garlic Feta and tomatoes

cannoli

Cannoli

Cooking Demo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

crowd

bocce ball courts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Garlic Eating contest

Grounds

Voltzys Garlic Burger

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Check out the Shantz Express!

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12311194_1075551239122902_1148631659989768170_nBill Schancey spent years in the restaurant business in Pittsburg.  He’s been in Dayton for about 14 years and missed the business.  Bill says, ” I love to cook, this is a way to get around the community, and meet people.

 

I’m learning to use social media- to promote, which is new for me.”  So this year he’s launched a food truck, the Shantz Express.  His menu is still a work in progress, but you can expect mostly American fare.

 

He’s currently serving wings, burgers, salads, gyros, French fries, and calzones.  He’s still trying to find a pizza he can serve quickly that he feels good about, but it’s not on the truck, yet.

You can try his wings three different ways, with buffalo sauce, garlic butter parmesan or with BBQ sauce and they sell 6 for $5 at lunch or 10 for $9 at dinner.

His burgers run from $5-9 dollars.  You can try the Big Kahuna, the Fat Burger which has bacon and a fried egg or he’s just added one with pineapple.

His signature sandwich is the Juggernaut, with ham, turkey and bacon, swiss and cheddar cheese, lettuce and tomato with a little Shantz Sauce and fries right on the sandwich for $8

Where to Find the Shantz Express:

Every Wed lunch – WPAFB, base access required
Most Fridays lunch’s – at the car dealerships on 35
This Friday- Truck Rally at Kmart across from The Greene 5-10pm

 

 

Greek Food Truck to Hit Dayton Streets

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“The Greek Street Food Truck” is about to explode onto the streets of the Miami Valley

Food Adventures has super secret info that we have been waiting months to release right here on Dayton Most Metro.  It concerns Dayton’s newest food truck, that will soon make a splash in the Miami Valley.

The scoop is so fresh that their website isn’t up yet, but you can find them on Facebook —>here.

THE GREEK STREET FOOD TRUCK is putting the final touches on its menu and final tweaks on operations, but looks ready to roll.

We are excited because this will be the first strictly “Greek Based truck” that we know of and brings further diversity to an already incredible selection of local food vehicles.

So whats the scoop on the new kid in town?  Who is behind the Greek Street Food Truck?

 

HERE’S THE SKINNY ON THE OWNER:

— CHEF CHRIS SPIRTOS, owner and operator of Greek Street Food Truck has an extensive cooking background.

Traditional Beef/Lamb Gyro from “Greek Street Food Truck”

— Chris went to Le Cordon Bleu College of Culinary Arts in Chicago to hone his craft.  The Centerville native, also  worked at L’Auberge and as a sous chef at Sung’s Korean Bistro in Cincinnati.

— Chris also studied under the Chef for Oprah Winfrey, Chef Art Smith, while living in Chicago.  He was so well thought of, that Chris was flown to Oprah’s California home to help fix a dinner she hosted for the first graduating class of her school in Africa.

— More recently, Chris has worked on the incredible food truck, Zombie Dogz

— Born into a Greek family (his grandparents were from Greece), Chris’ recipe for Baklava is his mom’s, and it is a traditional favorite.

 

What type of eats can you expect on the truck?  Food Adventures  has all the scoop right here.

 

 

Stacked Chicken on the Spindle cooker

Other GREEK STREET FOOD TRUCK info:

HERE’S THE SKINNY ON WHAT TO EXPECT:

— The meats are individually layered on a spindle and cooked.  There are no compressed or processed meats.  Just a Beef/Lamb mixture spindle, and a Chicken spindle.  Each gyro is sliced to order.

— The Greek Street Food Truck will have a core menu of:
   Gyros
   Greek Fries  or Regular Fries
   Spanakopita (a Greek spinach Pie)
   An assortment of dips, possibly including hummus
   Homemade Baklava

— The menu will feature daily, revolving specials as well

 

Now, without further delay, let’s give you our menu items from Greek Street Food Truck that are absolutely, “Must Eats”….

 

MUST EATS:

— CHICKEN GYRO, STREET STYLE: Stacked rotisserie chicken breasts slices, piled into a pita and topped with “street style toppings.”  Street style means:  tomato jam, pickled red onions, crumbled feta, fresh herbs, fries, and tzatziki sauce.  Quite honestly, one of the most flavorful and unique gyros we have had.  If you try one thing, this is item to grab.

— BEEF GYRO, TRADITIONAL STYLE:  Shaved slices of stacked lamb and beef rotisserie cooked meat.  This is a throwback to the gyros of the old country with “traditional toppings.”  Traditional toppings are: tomato, tzatziki sauce, onions, smoked paprika and french fries.  This gyro is authentic.  It is like a steak sandwich, no processed meat here.  Damn good food on the “go.”

 

Owner Chris Spirtos of “Greek Street Food Truck”

We are excited for the first Greek themed entry into Dayton’s food truck scene.  The Food Adventure crew of The Big Ragu, Chef House, and Hungry Jax, wish Chris good luck with his “Big Fat Greek Food Truck.”   We think Greek Street will be a huge hit… here’s to you .. OPA !

 

Below are more practically edible photos of the luscious food at Greek Street Food Truck.

For the best photos and info on Dayton’s food scene, “like” Food Adventures on Facebook by clicking HERE.

Also, follow Chef House, The Big Ragu and Hungry Jax on the Instagram Food Adventures account by clicking HERE.

The “Street Style Chicken Gyro”

 

 

 

 

 

 

 

 

 

 

 

 

 

Greek Salad

Website . and Instagram

The Chicken Gyro Street Style is a MUST EAT !

Greek Beef Specialty

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Greek Street

Coming to your city

Spanakopita – homemade

Greek Shrimp

Beef and Lamb meat, stacked and cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Traditional or Street Gyro? you cant go wrong

Greek Street Food Truck side view

The pickled onions on street gyro are amazing

Handful of Greek Street Food !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ashes to Go – Taking Ash Wednesday to the Streets

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ashes to go 300x250

For many, finding time during the week to attend church can be quite a challenge. But what if church came to you? On Ash Wednesday, February 10, Ginghamsburg Church will be offering “Ashes to Go,” a new approach to a centuries-old Christian tradition, at Courthouse Square in downtown Dayton from 11am-1:30pm.

Ginghamsburg Church is part of a nationwide movement that has clergy and lay people visiting transit stops, street corners, coffee shops and college campuses to mark the foreheads of interested passers-by with ashes and invite them to repent of past wrongdoing and seek forgiveness and renewal.

In the Christian tradition, Ash Wednesday marks the start of the holy season of Lent, a time for reflection and repentance in preparation for the celebration of Easter. For centuries, Christians have received a cross of ashes from palm leaves on the face at the beginning of the Lenten season as a reminder of mortal failings and an invitation to receive God’s forgiveness. Ashes are applied to the forehead, often with the words “Repent, and believe in the Gospel.” “Ashes to Go” provides the opportunity to participate in that tradition for people who have lost their connection to a church, or have never participated before.

Ingrid McIntyre receives ashes from street chaplain, Lindsey Krinks. About 30 people gathered as a community to share in the Ash Wednesday liturgy and to raise awareness of those suffering from homelessness and poverty. McIntyre is a member of Christ United Methodist Church in Franklin, Tenn. Photo by Kathleen Barry, UMNS

Ingrid McIntyre receives ashes from street chaplain, Lindsey Krinks. About 30 people gathered as a community to share in the Ash Wednesday liturgy and to raise awareness of those suffering from homelessness and poverty. McIntyre is a member of Christ United Methodist Church in Franklin, Tenn. Photo by Kathleen Barry, UMNS

“Ashes to Go” is about bringing spirit, belief and belonging out from behind church doors, and into the places where we go every day. “It’s a simple event with deep meaning, drawing on centuries of tradition and worship to provide a contemporary moment of grace,” says Pastor Rosario Picardo, Executive Pastor at Ginghamsburg Church.

“As people get busier and busier, we need the church in new and non-traditional ways. We especially need reminders of forgiveness in the tough places of our working lives. The people who accept ashes on the street are often people longing to make a connection between their faith and the forces of daily life, and “Ashes to Go” helps them feel that connection,” Picardo continues.

In addition to offering ashes and prayers, the church is offering free food from PA’s Pork, which will be on location at Courthouse Square in downtown Dayton from 11am-1:30pm.  They will have pork as well as a vegetarian option and a gluten-free option while supplies last.

Contact Pastor Rosario Picardo, Executive Pastor of New Church Development and Senior Pastor at The Point Campus of Ginghamsburg Church, rpicardo@ginghamsburg.org or 937-667-1069 for more information about “Ashes to Go” in downtown Dayton, Ash Wednesday, February 10 from 11am-1:30pm.

Ginghamsburglogo

For more information about Ginghamsburg Church, visit their website—ginghamsburg.org.

Ginghamsburg Church is committed to changing the world, serving over 60,000 people annually in Miami and Montgomery Counties through its outreach services. Since 2005, the congregation has invested $7 million into sustainable humanitarian projects in the Sudan and South Sudan. A member of the West Ohio Conference of United Methodist Churches, the church has campuses located at Tipp City – 6759 S County Rd 25A, Tipp City, OH 45371; Fort McKinley – 3721 W. Siebenthaler Avenue, Dayton, OH 45406 and The Point, 506 E. Main Street, Trotwood, OH 45426.

 

 

Top Dog: Zombie Dogz Food Truck Still Leading the Pack

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“New Dog #2” Zombie Dogz Latest Pup!

Who waits in a line 70 yards long for a hot dog?   The answer is a lot of people in the Dayton area, as long as they are waiting for a Zombie Dog. In fact, with over 16,000 “Likes” on Facebook, this food truck is nothing short of a phenomenon!  Since Food Adventures with Big Ragu and the Crew are frequent visitors to this traveling delight, we decided to spread the word amongst our foodie readers!  Hungry Jax even marked this territory as one of her “Top Five Eats in Dayton” so no one has had more Zombie Dogz than us …

With Halloween approaching and The Walking Dead Zombie show starting back up, it is the perfect time for a Zombie Dogz Food Adventure  article!

HERE’S THE SKINNY:

— Zombie Dogz is a food truck that takes hot dogs to a gourmet level with their unique toppings and handcrafted side dishes.

— Mom and pop establishment founded in 2012 by David and Lee Ann Van Artsdalen. They recently welcomed the newest member of their family this spring, baby Barrett Axel!

 

 

— Budget friendly at only $6/dog, you’ll be able to feed your own pack a hot dog that’s been grilled, tucked into a grilled bun and topped with combinations that will make you howl in delight!

The Van Artsdalen Pack” – Lee Ann, David and Baby Barrett Axell

— Not a carnivore? No worries! They offer tofu dog’s as a substitute.

— In the “ZD” logo, you’ll see the silhouette of David and Lee Ann’s dog, “Gauge”!  He even has a Zombie Dog named after him, the “Killer Gauge”.

 

Zombie Dogz offers up hot dogs that will surely make you salivate! You can find a full menu on their website, however they rotate it weekly to offer a wide variety.  To see what Specialty Dogz are offered this week, and to stay on top of their latest creations, tune into their Facebook page HERE.   They have so many delicious dogz, that it’s hard to nail it down to a few faves….. but we did.  Here are our top dogz aka Must Eats !!

 

MUST EATS:

— CALLING IN DEAD: There’s nothing dead about this dog. An all beef hot dog topped with a creamy homemade white truffle mac & cheese  and finished off with crumbled crackers.  It’s your childhood in a bun…. but better.

— THE DEAD DIXIE: This pup is covered in diced green apples, applewood smoked bacon, blue cheese crumbles and their signature bbq sauce! A great way to eat all of your food groups in just one bun!

— THE GERMANATOR (DAYTON OKTOBERFEST SPECIAL):  Topped with a braised beef brisket, crispy fried onions and a homemade beer cheese. This dog would surely satisfy the appetite of a former Governor of California!

“Calling in Dead”: Your childhood in a bun.

— NEW DOG #2:  It’s not uncommon for one of their new masterpieces to debut nameless. Zombie Dogz enlists their Facebook followers to take part of the naming process! This dog debuted at Oktoberfest as well. Topped with apple cider braised carnitas, spiced apples, arugula, butternut squash puree, and a sage crumble.  It is simply Autumn deliciousness, with toppings Chef House can appreciate.

— THE NIBBLER:- An American classic turned Zombie! This is their take on a coney is topped in homemade chili, diced red onions, mustard, and muenster cheese.  The King likes to tear into these like a dead walker into fresh meat!

— KILLER GAUGE – Named after their beloved dog, this hot dog is topped with a buffalo chicken dip, celery bits, blue cheese and ranch.

 Honorable Mention: THE GRANDE ZOMBE: Pronounced “Grand-ay, zom-bay,” this spicy little number includes queso sauce, shredded lettuce, cilantro sour cream, and crushed corn chips.  We like to heat up the night with this graveyard favorite.  Also, check out Big Ragu’s favorite, the dessert Zombie Dog called the “RED ROCKET” which is a banana in a bun  covered with peanut butter powder, stawberry jelly, white chocolate chips and pop rocks ! 

 **** IMPORTANT: Not every one of these Zombie Dogz are offered all the time.  They typically offer a few choices and rotate those throughout the year.  David and Lee Ann are always coming up with new flavors, so stay tuned.

 

“Dead Dixie”: Bacon, Apple and Blue Cheese Bliss.

From festivals, to food truck rallies, horror conventions, Oktoberfest or special single appearances, Zombie Dogz delivers the goods.  Our advice when they are around .. GET THERE EARLY, because this food truck is anything but dead.  They are easily the most popular food truck in Dayton.  Is it the Zombie Name?  Is it the one of a kind, unique toppings?  Is it the reasonable prices? The great customer service? For us, it’s all of the above!

The question we hear most is “Where can I find a schedule of where they are going to be?”  The answer is to stay updated through the Food Truck link on  Dayton Most Metro or follow Zombie Dogz on their Facebook  page. 

Speaking of Facebook, follow our new Food Adventure Crew with Hungry Jax, Chef House, The King, and the Big Ragu on Facebook by clicking HERE.

Cant get enough Zombie Dogz?  Then check out the photo gallery below for our huge collection of  pictures.  Food Adventures has some fantastic photos of many of their offerings!

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Americana Festival: 5k, FOOD, Fireworks & Fox

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Pork Chops on the Grill

Run, eat and watch fireworks in the street. The Americana Festival is celebrating 41 years strong with this year’s event in downtown Centerville.  This year we have the star spangled scoop on some new Food Adventure attractions and happenings.

The Big Ragu is a lifelong Centerville guy, so this festival is close to our homes and our hearts.  We cant think of a better way to celebrate freedom and the good ole’ USA, than this event.

 

Here is a day in the life of a 4th of July Food Adventurer at the Americana  Festival:

7:30am:  5K RUN at Centerville Stadium.  Why?  So we can eat all day, guilt free, that’s why !

9:30am: Sneak between the chairs lining the streets, dart across State Route 48 and see what food vendors are open early.  Ragu actually had a 9:45am cheesesteak 2 years ago.

10:00am: Watch the AMERICANA FESTIVAL PARADE. We hope to march in he parade someday, carrying flags with cheeseburgers on them, and wearing sequin shorts…

 

Harvest Mobile Food Truck will be at the Festival

11:30am – 4:00pm:  STREET FAIR: We are excited to be checking out these MUST EATS !!

—HARVEST MOBILE:  Who else loves the healthy “Local Wrap?”

— ZOMBIE DOGZ:  The Nibbler Dog ! Heck, any hot dog they have is a true original and something you wont taste anywhere else!

— EL MESON FOOD TRUCK: Empanadas to die for !

— MOM’S HOMEMADE GOODIES: Incredible Soft Pretzels

— SANTORINI’S GREEK KITCHEN:  The Gyros are must eats.  They are grilled fresh by these guys in from Indianapolis.

— TIM HORTON’S:  You may need the coffee for some quick energy

— OLD TYME POPCORN:  Kettle Corn experts !

— LaROSA’S:  You gotta get some pizza slices from this Cincinnati icon

— CINDY LOU’S BBQ:  Any BBQ entree is delicious here !

— KONA ICE:  Cool off with a SnoCone cup with tiger’s blood sauce !

El Meson will be at the Street Fair

— CORK N BOTTLE’S AMERICAN GRILL:  Any one of their sandwiches are delicious, cheap, and a handful !

— BLACKJACK GRILL:  The best grilled porkchops in Dayton

—NELLY’S CHICKEN:  The rotesserie roasted, Bolivian recipe chicken is nothing short of amazing on flavor !

As you can see there are gonna be plenty of options to light your fireworks.  We didnt even mention the carnival type food, or local places within walking distance like SWEENEY’S SEAFOOD HOUSE, JOHNNY’S SLICE OF NY, BILLS DONUTS, MARION’S PIZZA, CITY BBQ, GRAETERS ICE CREAM, ROOT48, and MCDIGGERS PUB.

We will also be hanging out with Fox and Friend’s Brian Kilmeade who will be in town promoting his new book!

10:00PM: FIREWORKS AT CENTERVILLE FOOTBALL STADUM.  We usually cap off the night by attending the fireworks with family, after napping off a food coma.

 

Show your patriotism this Friday.  Whether it is chanting USA, or wearing a US Flag t-shirt, we hope you have the time of your life.  We suggest you do just that in downtown Centerville on the 4th !
Even Uncle Sam will be there, and so will The Food Adventures Crew.

Want be a good American?  Then “like” FOOD ADVENTURES on Facebook HERE.  We are often imitated, never duplicated.

Check out our Americana Food Photos below !

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10?’s with Chef Trish Miles of C’est Cheese

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trishWhat’s Your Story?

I started cooking at a young age when my sisters and I would do “make -ups”….basically putting together different creations involving butter, sugar and other ingredients for an after school snack. One of my daily jobs included making the salad for dinner. This led to me to starting my own garden and betting my dad that I could live off of it for two weeks. I caved to ice cream and sweets!

Trish pictured here with her dad!

 

I attended the College of St. Benedict in MN, graduated in 1986, and moved to Dayton for a teaching position at Incarnation Elementary school. Soon afterward I met my husband and was married in 1989. In ’91, we had our first child and three more children followed. I decided to stay home, but at the same time some students at the University of Dayton were trying to start up a rowing team. Both my husband and I had rowed in college, and we agreed to coach. At that time I began to train heavily in my own boat where I developed a pretty competitive career in racing. In 2003, my husband and I began a high school girls rowing program called Dayton Boat Club where we both currently coach outside of our other jobs.

 

The coaching, my own competitive rowing, and the kids kept me busy, but with the kids growing up, our expenses increased. I needed to find a way to establish a more financially stable income.

 

The thought of finishing my masters at UD was an option, but the time commitment probably wouldn’t allow me to coach or have the freedom to visit family as much as I’d like to. I had always joked about having my own café, but, again, I knew that was probably even more time consuming. There were a couple food truck ideas in the making when I thought, nobody had done anything solely dedicated to grilled cheese! The menu options were endless and fun to create! When I started looking into the truck, logistics and the unique idea, it all came together and people were very excited about what I had to offer. It took off!

1.       What is your favorite ingredient to cook with?

You’d think I’d say “cheese” is my favorite ingredient, but what I really like about making the sandwiches are the fresh vegetables and spices that go together.  The Don Quixote is one of my favorites as it has the corn, black beans, jalapeño with two different cheeses and a chipotle mayo. Recently, too, I’ve discovered how cooking with lemon can really bring in a lot of flavor

2.       What ingredient do you dread?

Opening a jar of sauerkraut.  It smells terrible, but once it’s on the grill and added to the Reuben, it can be amazing!

 3.       What’s your favorite dish to make?gouda

There are currently 9 different sandwiches on the menu and I tend to favor the vegetarian based ones.  I do love the Don Quixote, but the “Oh My Gouda” has a whole different flavor with the onions, mushrooms, Gouda, mozzarella and a spicy mustard mayo.

As far as the ones that meat in them, I’d have to go with the Buffalo Blue:  shredded buffalo chicken, mozzarella, cheddar, blue cheese with a splash of Franks

4.       What’s your favorite pig out food?

Harvest, sweet potato fries. Delicious!

5.       What restaurant, other than your own do you like to dine at in the Miami Valley?

Dewey’s Pizza, every Thursday night – date night.  I have to give Dewey’s pizza some credit.  A lot of my combinations have stemmed from the way I see and taste how certain ingredients go well together.  Love their pizza!

6.       What’s your best advice for home chefs?

Try a recipe, but don’t be afraid to make it your own.  Start with what you know works, pay attention to what you like when you’re out in a restaurant, and try to bring those ideas home.

7.       If you could invite any 4 guests to a dinner party who would they be and why?

Bridget, Matthew, Patrick and Madeline Miles. I love to have my kids all home for dinner.

 8.       Who do you look up to in the industry and why?

Todd Jesdale, truly a genius in the field of coaching rowing, but also a bit eccentric in a comforting and enjoyable way.  He is a previous US national boys’ team coach.

 

Patrick, from Harvest Mobile Cuisine.  He has inspired, encouraged and looked out for me in my C’est Cheese endeavor.  I’m addicted to his sweet potato fries, so much that I gave them up for lent!

 

Devin Oliver.  Humble, kind, a true leader and he plays pretty good basketball. Love those Flyers!

9.       What do you do in the Miami Valley on a day off?

I might substitute teach at Holy Angels, where my kids all attended grade school or if the weather is nice, I’ll get out in my boat for a row.  Then there is the possibility I might go and visit my son in Columbus or my daughter in Chicago.

 

10.   Share a kitchen disaster, lucky break or other interesting story.

I’ve had a few disasters… I think you have to if you’re going to learn anything!

 

When we were first married, my husband’s parents came to visit.  I wanted to make this zucchini pasta.  The zucchini burnt and stuck to the pan. The fire alarm in our house was blaring.  I took the pan and whacked it against the outside of our house where it was in view of my in laws (I didn’t know they were there).  I looked over to the patio where they were sitting, and said: “dinners ready”!

 

I guess I’ve come a long way since those days…. I’ve learned a lot by trial and error, but I think I’m on a good path and I love what I’ve been able to do!  I’ve loved getting to meet a lot of people in the Dayton area.  I love to meet other small business owners and share in the experience of working hard to be successful.  Who knows, maybe someday I’ll have the time to open a café with French tablecloths, good music and a fun atmosphere!

 

Extras:cestchz

C’est Cheese Schedule:

Monday:  Wilmer Hale on Research Blvd and Founders

Tuesday:  Ghostlight Cofee on Wayne

Wednesday:  5 Rivers Metro Park office on monument

Friday: Wilmer Hale

Weekends vary according to events. Often I’ll be on the schedule for either Eudora, Yellow Springs, and Star City Brewery’s

 

The best way to find Trish is on twitter:  @cest_cheese

She can be  scheduled for  graduation, block, birthday parties as well as wedding showers.

Contact info:  937-344-4771         cestcheese.info

This Chef 10?’s article was put together by UD students in Professor Rebecca P. Blust’s  UD Engineering Project Management class.  Our four member team , Gracelyn Key, Sushmitha Rayinadi, Emily Strobach and Daniel Williams spent the semester learning how to meet with a client (DMM) define the project, put a plan together and execute it.  This is the first of 9 Chef interviews they presented to us as their class project.

 

 

Recap: Big Brews & Blues.. and FOOD !

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Big Brews & Blues – one terrific event

Drinking craft beers while listening to a regional blues man hum away on his harmonica.  What better way to raise money for  Diabetes Dayton?   The annual Big Brews & Blues event was held last weekend at Carrillon Park and hundreds of attendees enjoyed dozens of craft beers.  There were Big Brews, there were Blues, and of course, there was food.   We were on hand for another Food Adventure supporting a local charity.   Pouring beer in full force were the staff of  Dayton Most Metro and Lisa Grigsby with Dayton Dining.  Tickets were $30 in advance or $35 at the door.  The event went from 5pm – 9pm and each guest received a souvenir beer tasting glass.  Full pint tickets were also available for a special price.

The crowd danced and drank.   They ate and socialized.  They sipped and quipped.    So which brews were our favorites?  What food items blues.. (ahem) blew us away?  All that is coming, but first a summary.

 

If you didn’t attend Big Brews & Blues…

HERE IS WHAT YOU MISSED:

—Endless samplings of almost 50 craft beers from local and national breweries.  A detailed list of the beers may be found HERE.

—Blues acts with roots from Chicago, Tennessee, Detroit, Cincinnati and Columbus.  It was an incredible night of good blues music.  Groups included Joe and Jack Waters, Them Bones, Johnny Mack & the Heavyweights, and finally Big Joe Blues.

—Food Vendors.  This is our thing, so we enjoyed the likes of Brock Masterson Catering, Hickory River Smokehouse, Fressa Food Truck and Kaimelsky’s Food Cart.

— Breweries Represented:

Dayton Beer Company, Yellow Springs Brewery, Valley Vineyards, Weasel Boy, Listermann, Mt Carmel, Rivertown,  Christian Morlein, Hoppin Frog, Barley’s, Ohio Brewing Company, Jackie O’s, Great Lakes, Erie Brewing, Thirsty Dog, Triton, Anderson Valley, Hinterland, Fathead’s,  Revolution, Two Brothers, Stone Brewing, Brew Kettle Taproom, Bell’s, Southern Tier, Founders, Troegs,  Ommegang, Uinta, 21st Amendment, Atwater Brewery,  Elevator, Finch’s Beer Company,  Anchor Brewing, Kona, Redhook, Shocktop, Widmer Brothers, Goose Island, Boston Beer Co.,   Leinenkugel, Harpoon,  and Ace Premium Hard Ciders.

 

What goes better with beer than a Nathan’s hot Dog from Kaimelsky’s Food Cart?

There were so many good beers and decent food, that we were pressed to pick just one favorite, but here we go…

OUR FAVORITES FROM THE FESTIVAL:

HUNGRY JAX’s FAVORITE BIG BREW:   The Sam Adam’s Honey Queen Braggot was her top pick.  It is made with 3 types of honey, and had a nice hoppy flavor.   They tapped the keg right in front of her, and she was in heaven.  It was one of those “Damn, this is good!” moments.

HUNGRY JAX’S FAVORITE FOOD OFFERING: What goes better with beer than a Nathan’s hot dog from Kaimelsky’s Food Cart?  This hot dog was topped with spicy mustard, onions and Sriracha sauce.   It was worth it.

THE BIG RAGU’s FAVORITE BIG BREW:  Whippet Wheat from Thirsty Dog Brewery gets his vote for its crisp taste with touch of banana flavor.  It was the first time we had a Thirsty Dog beer on tap since the mid 1990’s.  It was like a flashback, so we put on some MC Hammer pants and danced in the tent until security showed up.

THE BIG RAGU’s FAVORITE FOOD OFFERING:  Hickory River’s Pulled Pork Sandwich is Ragu’s pick.  The slow cooked pork was great, but the real secret was the incredible BBQ sauce.  Choices of topping were Sweet, Hot or Mixed sauce on your sandwich.  We chose mixed, and that made all the difference.

This was a fun filled night.  We poured a few beers for MostMetro.  We had delicious crab cakes from Brock Masterson’s catering, and some tasty buffalo chips with blue cheese dip from Fressa Food Truck.   We talked at length with the owners and managers of  Star City Brewery, which will be opening in the former Peerless Mill site before the end of 2013.   Event photographer Sarah Browning, also chatted with us, while snapping  a few pics of  The Big Ragu.

We even had an ‘America’s Got Talent’ moment, when we were getting our groove on near the stage with the blues band.  We even snapped a photo of the lead singer during one of the blues sets.   You won’t see that anywhere else,  unless they copy our soulful dance moves.

Here’s to not having to hear about hiking and heartburn anymore ! Brews & Blues is a blast

The best part of this event is that it benefits Diabetes Dayton each year.  Proceeds from the Big Brews & Blues help uninsured local residents with diabetes.  Funds pay for desperately needed supplies.  Diabetes Dayton also educates people in the Miami Valley who are suffering from diabetes, as well as paying for summer camp for diabetic children who just want to lead a normal, active life.  Thank you to Diabetes Dayton Executive Director Susan McGovern for welcoming us as special guests to this benefit.  Canned Soft Drinks and  Bottled Water were for sale benefiting the Dougie Apple Tree Memorial Scholarship Fund.   Dougie was a local resident, who passed away from diabetes at just 26 years old.

If you missed Big Brews & Blues, make sure you catch it this time next year.  Stay tuned to Dayton Most Metro for info!   The Big Ragu will be there in 2014, at this Food Adventure for a good cause.  It will be another ‘blast in a glass.’   We promise not spill any beer or BBQ sauce on you.

BROWSE THROUGH THE PHOTO ALBUM BELOW FOR ALL THE SIGHTS AND SOUNDS of BIG BREWS & BLUES !!

BREWERIES REPRESENTED INCLUDED:

Dayton Beer Company, Yellow Springs Brewery, Valley Vineyards, Weasel Boy, Listermann, Mt Carmel, Rivertown,  Christian Morlein, Hoppin Frog, Barley’s, Ohio Brewing Company, Jackie O’s, Great Lakes, Erie Brewing, Thirsty Dog, Triton, Anderson Valley, Hinterland, Fathead’s,  Revolution, Two Brothers, Stone Brewing, Brew Kettle Taproom, Bell’s, Southern Tier, Founders, Troegs,  Ommegang, Uinta, 21st Amendment, Atwater Brewery,  Elevator, Finch’s Beer Company,  Anchor Brewing, Kona, Redhook, Shocktop, Widmer Brothers, Goose Island, Boston Beer Co.,   Leinenkugel, Harpoon,  and Ace Premium Hard Ciders.

Want more Food Adventures?  “Like” us on Facebook by clicking HERE !

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Another Food Truck Hits the Dayton Streets

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RingosTruckDayton’s newest food truck will hit the street this Thursday serving “the perfect combination of the familiar and the offbeat.”  Ringo’s North Star Mobile Eatery will feature favorites like gourmet burgers, quesadillas, and pizza, as well as unique and unusual items like apple-cranberry brie fritters and deep fried asparagus. Their menu  will change daily, and co-owner Joy Ring, who describes herself as chief helper to her  proprietor husband Dave, explains,
“the feeling that we’re going for with the truck is that of being on a road trip and discovering some cool little place along the way that you remember forever.  Our menu will vary, but we’ll always have pizza by the slice from our stone-hearth oven, and will most often feature a “road trip burger” based on various cities we’ve enjoyed visiting, like the Albuquerque burger topped with green chiles, or the Minneapolis “Juicy Lucy” with cheese nestled inside the burger.

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Henry David Thoreau Quesidilla

Because we’re also avid readers, we have a line of literary quesadillas (there’s the offbeat part) like the Henry David Thoreau with mushrooms, leeks, and goat cheese, or the Larry McMurtry with chicken, cheddar jack cheese, and “Texas caviar” salsa featuring black-eyed peas, multi-colored peppers, onions, and cilantro.  Our goal is that each experience will be a new adventure, like finding a new favorite place while traveling that becomes the highlight of your trip – that special combination of comfort and discovery, a little vacation in the middle of even the most ordinary of days.”

The intend to serve breakfast, lunch and dinner on the street, at your workplace, at private parties and festivals, too.  If you’d like to request the truck for an event feel free to give them a call or text at 937.474.4944 and be sure tot follow them at twitter.com/ringosnorthstar for menu and locations updates. 

Here’s where you can catch them this week:

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Brie fritters stuffed with apple and cranberry

Thursday, April 25, 11-1:30: Our Dayton metro area debut!


Bing Design
126 Center College St.
Yellow Springs, Ohio

Saturday, April 27 5-10 pm: Great local food, great local beer!

The Dayton Beer Company
912 E. Dorothy Lane
Kettering, Ohio

And, yes—they accept credit and debit cards! 

There’s A New Food Truck In Town

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harvestChef Patrick Sartin started serving lunches out of his Harvest Mobile Cuisine just a couple of weeks ago.  I spoke to him as he was parked at the Arrow Wine store in Centerville trying to drum up some customers for his new venture.  He shared that  his  goal  “is to get folks to think about what you’re putting in your bodies.  I want you to feel full after eating, but also healthy.  I want to show people it can be cost effective eating locally sourced food and they’ll feel physically feel better and be supporting the local economy.”

As a youngster he cooked at several local eateries before heading off to the Culinary Institute of America.   After graduation in 2002, he cooked from Colorado to Maine, and he’s spent the last 7 years overseeing the daily operations in hotel kitchens and large catering facilities up and down the east coast.

With his new mobile venture, which he’ll use  for street vending, menucatering, and exposure of flavor, Patrick hopes to spread the knowledge of cuisine he has gathered through his extensive travels and hopes to show how important it is to get back to the simplicity of cooking, using local ingredients.  Patrick’s current menu- seen to the right here, is what he describes as hearty winter food.  He hopes to change it up in March, when he’ll be able to source some local ingredients through an alliance with Patchwork Gardens in Trotwood.
For now he’s hoping to schedule lunch stops all across town and you’ll be able to track him down by the calendar he’ll post on his website about 10 days in advance.

Here’s where you’ll find him today and tomorrow:

Fri, Jan 18, 11:30am – 2pm Real Art Design Group – 520 East First Street,  Downtown

Sat, Jan 19 11:30am- 3pm  4480 Indian Ripple Rd, Beavercreek

chic-nicPictured to the left her is the Chic-Nic: A vegetarian favorite! Freshly prepared falafel with tzatziki sauce and shredded vegetables, stuffed in a whole wheat pita and served with homemade chips.

If you’d like to schedule him to bring the truck to your office parking lot, he’ll even put together a lunch special- just for your employees.  It could be soup, a sandwich and chips for $10.   If he’s parked in your office complex, Patrick encourages folks to text in your lunch order from the office and can even have runners deliver it to you. You can reach Harvest Mobile Cuisine at 937-475-7423.

Chef Sartin shared his long term goal is to do catering for special events. Check him out and consider him when planning your company picnic, family reunion or next party!

 

Ch

“Monchon” Some Inspiration

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You’re stuck in a pickle. No, not a literal one, but this situation may even be worse than being stuck in a large, green, vinegared cucumber. Let’s examine the scene: it’s a late Friday night. You and your friends are perusing the student neighborhood, socializing, having a pretty grand time. But there’s one problem—you’re stomach has now been grumbling for an hour, but you don’t want the party to stop any time soon (plus you were finally getting up the nerve to talk to that cutie over there). So what should you do about your current dilemma? The answer is pretty simple. Mosey on over to The Monchon, a food truck located right in front of the Old Hickory BBQ restaurant. This production is both a great place to feed your weekend late night hunger and keep the party going—even a potential conversation starter with this love interest of yours. Plus, hey, when the conversation starts to dwindle, there’s food to stuff in your face! Not to mention, inspiration and perseverance seem to be key ingredients to this business, and who knows, maybe that’s what makes their sauce so special.

The Monchon was born in November 2007 through a collaboration between Eduardo Arroyo and Adrian Perez, both University of Dayton students. They “always felt the need of a place to eat on campus during the late hours.” This sandwich business is run primarily by students and is Arroyo and Perez’s way of encouraging a fun social environment over delicious food. The Monchon truck provides a “party atmosphere late night.”

So what was the inspiration for their catchy name? The dynamic duo broke it down into a pretty simple equation for me:  Monchon= Munchies-On with a twist

Their sandwiches can be made from different selections of meat, but there are three very unique ingredients that make this sandwich something apart from the rest. Firstly, the bread of these sandwiches are made of a special Spanish recipe (more than 500 years old!) that makes the bread especially soft. To complement this soft texture, potato chips are added in order to give their chow a crunch. Lastly, they use a secret sauce, described by Arroyo as “a mayo-ketchup mix with other delicious ingredients”. This special combination makes for quite a taste-bud spectacle, but the most recommended item on the menu? Arroyo and Perez say, definitively, the Pulled Pork Sandwich, because “the combination of flavors make your taste buds explode!” Just what every college student craves on a late night out.

This restaurant isn’t just a fun hangout. It’s an ongoing opportunity. It began as an opportunity for Arroyo and Perez to test their footing in the business world, and has evolved into a chance for more students at UD to be employed. This opportunity is what introduced the pair to a “multi-disciplinary lab”, where they have been launched into to a multitude of fields, all by stepping into the world of business. The learning experience they have gained from starting and successfully running their own business continues to grow. The fact this business is on wheels could even be stretched to a figurative value—this company has really taken the co-creators places. It’s brought them to the doorstep of their entrepreneurship dreams and has led them to gain many lessons applicable to everyday life. It’s helped them fine-tune their patience and perseverance through the growth of this company, but most importantly they’ve learned to strategize. “Sometimes ideas might be good but they don’t work in the real world, because the strategy does not work,” described the pair in our interview. This key piece of advice has kept The Monchon growing, even vamping the truck with new neon lights, an outdoor stereo, and even a bubble machine! Talk about a whole new dimension to add to your typical weekend night! And after these installations, The Monchon plans on going green and running completely on solar power. Now that’s inspiring—helping the environment and making dreams come true. Am I describing a cartoon super hero? Nope, folks. I’m talking about a student-run restaurant open Friday and Saturday, 9 PM to 3 AM.

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So don’t just take my word for it. Venture out this upcoming weekend and take a bite of inspiration! Arroyo and Perez are pretty nice guys, too—they are offering a special for all you readers out there. Just mention this article while purchasing some grub at The Monchon, and the first 50 customers will receive any sandwich for $2.50! Just check out this website: http://uddeals.com/deals/any-sandwich-on-the-menu-for-just-2-50-deal-exclusive-to-dayton-most-metro-readers/

And that right there is the bee’s patellas.