Dayton937

Things to do in Dayton | Restaurants, Theatre, Music and More

fresh

Foremost Seafood: Get the Most Out of Lent

By Leave a Comment

Talk about Fresh …

For many of you this is Lenten season. For many of you it is not.  But there is one thing both groups should know.  A sort of secret place called Foremost Seafood in Kettering sells the freshest fish in town.  With grilling season starting in a couple of months, the timing is perfect for us to share our little know gem once again.

The Food Adventures Crew has been enjoying the benefits of Foremost Seafood for about 12 years now.

We have enjoyed seafood from all parts of the world and the freshest fish you can get your hands on in Dayton.

What’s this place and why is everyone crazy about place?  Let us explain….

HERE’S THE SKINNY on FOREMOST SEAFOOD:

Foremost sometimes gets crowded, so call in your order !

— This little known gem is located at 1904 Woodman Center Dr in Kettering, Ohio.

— Opened in 1983 it is a true mom and pop establishment with two friendly Daytonians at the helm, Tom and Pam Patterson.

— The staff is very knowledgeable and some are trained chefs.  They trim the fish with excellent precision, allowing for great eating and grilling enjoyment.

— Foremost Seafood is the seafood supplier for many local restaurants and grocers.

Fresh Fish trucked in almost every day

Hours: Tues – Friday 9am – 6pm 
                    Saturday 9am- noon
                    Sunday – CLOSED
                    Monday – CLOSED

— Foremost also carries olive oils, seafood spices, seafood  and special local sauces

— Seafood ranges from frozen crablegs and frozen shrimp to live mussels, live clams, live oysters, fresh scallops and more.

Mussels Steamed in white wine

— Fresh fish is brought in daily.  It is bought from 2 day boats which means the boats are only out fishing for 2 days.  After shipping to Dayton, these fish are just out of ocean or freshwater source for typically 3-4 days.  The fish are kept whole and not cut until you order it.  This is done on purpose to stay true to the fish.  They go through the trouble to get 2 day boats, so they keep that freshness by not cutting it up and displaying it until it is ordered.  Thereby minimizing the deterioration of the fresh fish.  The result is the best tasting fish around.

Steamed Clams

— Our favorite specials from time to time include fresh Carolina Shrimp, and live Softshell Crabs… both a couple of days out of the water.  They are definitely “must eats.” 

What other suggestions do we have ?  …… Here is our MUST EATS !

 

MUST EATS:

Fresh Salmon on the Grill and one Tilapia filet

—THE LIVE SHELLFISH:
Foremost has an amazing collection of live clams.  they have different sizes of clams and all are sweet and delicious , and easily steamed at home.  Serve them with butter for a heavenly bite.  The Cherrystones are the big clams we love best.  Also the live mussels are incredible.  Cook them in some wine and garlic and you have a gourmet feast for cheap.  Like Oysters?  Get to shuckin, they have live ones here you can enjoy raw or cook them at home!  Get your own order, we won’t share, we are too shellfish for that.

 

— FRESH ATLANTIC SALMON:
There are numerous types of salmon offered at Foremost Seafood.  From Scottish to Atlantic, we tend to buy the Atlantic Salmon. Quick recipe, get a filet, top it with olive oil, oregano, basil and garlic powder.  Bake it on 350 degrees for 20 minutes and you should have a meal to talk about for weeks,  This fish is the best for grilling in our humble opinion, get it with skin on when grilling and grill skin side down, until the final grill mark flip.

Red Snapper oiled up and ready for the oven

— FRESH RED SNAPPER:
“How’s your snapper maam?”  Fresh here at Foremost Seafood!  An incredible tasting fish, great for baking, needs little more than olive oil to bake it .  The unmistakable scales can be seen if you order the fish with the skin on, which we do.  The skin can be eaten or discarded, and acts as a buffer, to prevent overcooking of the fish.  Wana live on the edge?  Shake some cajun seasoning on that filet and have our own little “hot” party.

 

— THE BIG BAG OF FROZEN SNOW CRAB LEGS:

Look at this bag of snow crab clusters !

It is a party in a plastic bag !  This big bag of crab usaally has 3 or 4 big clusters.  Price is based on weight.  Two ways to cook these legs 1) steam them in 2 inches of water or 2) bake them at 300 degrees  for 15 minutes on a cookie sheet.  Melt some butter and get to crackin’.  The sweet taste of snow crab can really make any day special.

 

— FRESH SCALLOPS:
Always ask for the largest ones they have.  The price is more, but worth it.  The large scallops are succulent and easier to cook. You can grill them or bake them or pan sear them.  All three methods are terrific using olive oil, and promise to bring out the sweet juiciness of the scallops.  Serve with some garlic butter sauce, and you and your guests will be doing the happy dance.

 

Pan Seared Scallops

— FRESH SWORDFISH STEAKS:
 This is a nice presentation fish you can impress your friends with.  The fish is hearty, so it turns out well on the grill, baked or pan seared.  Lemon or fruit flavors pair well when cooking this fish.  People who like steak seem to like this fish.  The freshness of this fish can be seen in the color of the fish.

 

— FRESH LAKE ERIE PERCH AND WALLEYE:

We Baked this Swordfish with a Raspberry sauce


In the mood for some Ohio fish ?  Foremost is your hook up for Lake Erie Perch and Walleye.  These fish are great for fish frys and sandwiches.  Pan Sear the Lake Erie Perch and serve like sliders on dinner rolls with tartar sauce.   Or deep fry the walleye after dredging it using 2 packages Goldent Dipt all purpose breading and 1 Package Drake’s Crispy Fry Mix.

 

Pan Fried, Lake Erie Perch – we served it with seaweed

*****Here are a couple rules of thumb when buying fresh seafood.*****

First off, smell the raw fish you are about to buy.  If it is strong smelling it, means the fish is not fresh, dont buy it.  You want your fish to have that faint ocean smell, definitely not strong or sour.

Sometimes they have the whole fish on site for purchase.  If you are thinking of getting it, note that the clearness of the eyes is a sign of freshness, and the cloudy-eyed fish means it is not so fresh.

Fresh Shrimp

Don’t forget Foremost Seafood this Lenten and upcoming Summer. We have two tips when ordering
1) Get there early when you can , like when they open.
2) Call your order into 937-298-1986 in advance to avoid a line.

This Food Adventure feature as all about where to get fresh fish.  Take advantage of this special business.WE are lucky to have it in our community.

Are you a Dayton Foodie?  Join the 8,000 Dayton Foodies following Food Adventures on Facebook by clicking here to like our page.  Each week we present an exclusive feature article right here and only here on DaytonMostMetro .com.  Stay tuned for more articles !

Please feel free to browse our original photos below.

Outside Foremost Seafood

Frozen Lobster Tails

Dayton Original Sauce for Sale !

Clams and Crab anyone ?

They even have frozen oysters on the half shell !

Live Clams and Frozen Crab ready for the kettle

Glazed baked Salmon

Inside Foremost Seafood

Grilling time soon ….

Live Mussels

Seared Ahi Tuna

Shrimp and Salmon

Live Oysters

Scallops ready to be cooked

Fish fish fish Fish

Big Ragu’s Deep Fried Walleye

Blue Crabs – alive !!

How bout some crab legs ?

Steamed Clams

Baked Crab Legs

swordfish

Baked Red Snapper

Shrimp boiled in beer

 

 

 

Food Adventure Recipe of the Month: Zucchini Ribbon Skewers

By Leave a Comment

Thinly sliced grilled zucchini, the beginnings of a recipe

Attention Dayton Cooks and Foodies !

You know the Food Adventure Crew from their weekly articles and food photos shared on this site, or maybe their dinner events.

With all of this original content, there is more …. Did you know they also have a nice collection of recipes? Some have been shared in various cooking classes at Dorothy Lane Market, Living Dayton TV, Spicy Olive, or through Foremost Seafood’s site. Some recipes will make their debut here.

It is all in a NEW monthly feature now cooking on Dayton Most Metro: “Your Food Adventure Recipe of the Month.”

June starts out featuring our culinary crew hero Chef LeeAnne House and a summer favorite that will wow your friends.

Chef House getting ready for a cooking class !

Chef House has always been known for her love of veggies and her philosophy of using local vendors for that fresh,  “farm to table” dimension.  The results are Dayton’s seasonal flavors, bursting on your plate and leaving your tastebuds happy.

Without further delay let’s dive into one of those fresh recipes.

 

ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO 

Ingredients:

2 zucchini

2 teaspoons olive oil

½ teaspoon kosher salt

Lemon juice

ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO

Directions:
Pick the straightest zucchini, these will be easier to cut on the mandolin. Slice them lengthwise ¼ inch thick. Toss with olive oil and salt.

Grill on high heat quickly, get grill marks on both sides and off the grill. Toss with a pinch more salt and a little lemon juice.

 

PESTO:

1 clove garlic, smashed

4 ounces basil

2 cups arugula, packed

1/3 cup roasted salted pistachios

¼ teaspoon kosher salt

1 teaspoon lemon juice

2 tablespoons grated parmesan

Directions:
Puree all of the above ingredients in a food processor till smooth. Slowly drizzle in ¼ cup and 1 tablespoon olive oil.

Now we add and assemble with:
-Fresh mozzarella
-Hot pepper flakes or even better use HouseMade Sriracha Toasted Sriracha Powder

Assembly Directions:
Roll the zucchini ribbons up and skewer 2 to a small skewer. The mozzarella goes on the end. Season it with kosher salt and spiced pepper. Serve with the pesto.

Pesto in the processor

Try this for a summer picnic, or a party on the patio.  Your next cookout is a great chance to skewer some of these bites.

More about Chef House.  In addition to being a member of the Food Adventure Crew, she has her own line of locally made, all-natural sauces, spices and rubs called Housemade.  Her Thai Chili Sriracha sauce and Hot Honey sauce have won National competitions.  She also teaches many local cooking classes.   In the past, she has helped with catering companies and has been a chef at some top notch local restaurants.  You will be able to catch her in a FREE COOKING DEMO on Saturday July 22nd at Garlic Fest at the Sons of Italy Bella Villa Hall on County Line Rd.  Chef House will be giving out free tastes of her garlic dish to those in attendance.  Come join the party at Garlic Fest !

See you next month with another fun recipe.

Follow Chef House, the Big Ragu and Hungry Jax on Facebook by clicking HERE.

We are not food critics, we are just 3 passionate foodies that love to feature local foods!

ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO

 

Ha Ha Pizza with Local Artist, Tom Watson III

By 1 Comment

Pizza with Artichokes, Spinach, Fresh Garlic, Pesto, and Turkey Sausage

Some Food Adventures are inspiring.  Take the case of local artist, scenester and zinester, Tom Watson III.  In March 2005, he survived a brain stem stroke.  What did he do next?  He used art to recover his motor skills and heal his mind.  Today some of his collection adorns the walls of Ha Ha Pizza  in Yellow Springs for a limited art showing.   Tom’s art show, titled  “Entropy & Reclamation” will be running though March 2014.   The event is named for his initial decay and chaos from the stroke, and his eventual reclaiming of a normal life.

We have actually eaten with Tom at HaHa Pizza a couple of times, since his first art show in 2007.  We will get into the pizza in a bit,  but first some history.

Tom’s story is one of overcoming obstacles, and never giving up.  Since his stroke, his life has changed.  He used the artwork not only to recover, he finished his degree, he married a loving wife, and has two wonderful sons.  Again, an inspiration and not bad for someone who wasn’t expected to live through the massive stroke.  He not only lived, he turned the entire ordeal into a learning experience.  He tackled his nightmare head-on, using scans of his brain stroke in many of his paintings.

You might be cool, but are you “get a National Award from ‘The Fonz’ cool” like Tom ?

Tom exhibits his art locally from time to time but in 2011, it received NATIONAL attention, when  Tom was awarded the first annual RAISE Award from the National Stroke Association.   Watson received the Outstanding Individual Award in recognition of his efforts to advocate for stroke awareness and prevention through his artwork.  The awards ceremony was held at the Denver Natural History museum in Denver, Colorado, and Watson was honored with the award by Henry “The Fonz” Winkler of Happy Days fame.

Tom’s art is unique and takes you through his mind and recovery.  We asked why he uses cardboard instead of canvas for his paintings.  His answer was that it all about recycling.  Tom had to learn how to recycle certain uses of his brain and muscles, so the cardboard is a message passed down from his struggle.  Today, Tom announced he is facing another hardship, as he was diagnosed with cancer in his tongue.  With his positive attitude, he is certain to conquer this challenge as well.

So if you want to support an incredible story of a local man beating the odds, please take some time to visit Ha Ha Pizza this Friday or visit TOM’S WEBSITE HERE.  You may find a piece you like.  It is more than art, it is a symbol of perseverance.

Some of Tom Watson’s artwork on display at Ha HA Pizza Through March

 

 

WHAT:  Art Reception Event “Entropy & Reclamation” at Ha Ha Pizza at 108 Xenia Ave in Yellow Springs

WHEN: Feb 21st, 5:30pm – 10pm

WHY:  Showcasing local artist and stroke survivor Tom Watson’s artwork.

 

MORE INFO:  http://www.facebook.com/tomwatson3rd.art

UPCOMING ART:  Tom will also be the featured artist for April 2014 at North South Studios in Wilmington, Ohio.

Watson is also in discussions to be a featured artist at X*ACT Gallery in Xenia for the Xenia Arts Council in May or June 2014.

Want to support Tom?  Then check out the art show or buy some  hand-printed, silk-screened T-shirts,  available at Urban Handmade store in downtown Yellow Springs.

 

Now about our FOOD ADVENTURES to HA HA PIZZA with Mr Watson…………

******HA HA PIZZA******

HERE’S THE SKINNY:

A slice from Ha Ha Pizza with Feta cheese option and more

— Iconic pizza joint located in Yellow Springs since 1971

— An Urban Legend says the name “Ha Ha” Pizza came from the sprinkling of a certain wacky weed on the pizza and the effects on customers.   Other rumors swirl about “magic mushrooms” being used on 70’s pizzas.

— All pizza dough is made daily from scratch.  Crusts choices include a Whole Wheat Crust option or a Traditional Flour Crust in 9 inch, 12 inch or 16 inch pies

— Causal atmosphere, also offering Calzones, Subs and a Full Salad Bar

 

MUST EATS:

— THE SALAD BAR:  We recommend the one trip salad bar deal, it will fill you up for sure !  No iceberg lettuce here, just some fresh Romaine Greens.  Grab some of the many toppings including Tofu and Garbonzo Beans !  Ohh did we mention incredible in-house dressings too ???  Yeah … they got that.

The salad bar features Romaine lettuce, Tofu and Garbonzo Beans for openers

— THE LUNCH SPECIAL: Your choice of a slice of pizza with 2 toppings and one trip to the salad bar for $5.99.  Tasty and filling!

 

— THE EGGPLANT SUB: Perfectly broiled slices of Eggplant, mozzarella cheese, Parmesan cheese, and Ha Ha pizza sauce.  Served with Mikesells Groovy chips, how appropriate !

 

— THE FALAFEL CALZONE:An interesting Garbonzo Bean mix, with green peppers, onions, HaHa Pizza Sauce and Mozzarella Cheese.   This has to be a one of a kind, right?

 

— ARTICHOKE, SPINACH, PESTO, GARLIC and TURKEY SAUSAGE PIZZA:  Want to try a delicious flavor combo?  Try these 5 toppings on your pizza pie.

 

The bottom line, is this place is not a legend for nothing.   Want a real Food Adventure?  Try unique topping choices like bananas, water chestnuts, zucchini and falafel.

Whole Wheat Crust or White Flour Crust options on all pizzas

The Big Ragu and Crew are gonna try an anchovy and smoked oyster topping pizza next time for sure!  Won’t you join us for a bite and a laugh at HA HA PIZZA???

Remember, we are not food critics, we are just 2 guys that love to eat.   Want more from FOOD ADVENTURES?  Then check out these “Miami Valley Foodies” and like them on Facebook HERE !

Check out our photo gallery below, showing off some of the numerous tasty meals we have had at Ha Ha Pizza.  Have you been to Ha Ha?  What is your take on local artist Tom Watson’s journey?   Please comment below and be heard.

If you are interested in his artwork or a T-shirt feel free to contact the man, the myth, the legend, Tom Watson HERE ON FACEBOOK

[flagallery gid=77]

Local, Legendary Food Adventures at 2nd Street Market – Part 1

By 1 Comment

Some of the Best of Dayton, all in one place !

How about one building that combines some of the best cooks in Dayton and lines them up along the wall in their own vendor booths?  It’s not a dream, it’s reality in downtown Dayton.

This is the first of 2 Food Adventure  installments over the next few days, and both cover Dayton’s 2nd Street Market.  What a shocker, the first one focuses on FOOD !

The Big Ragu & Crew have become semi-regulars at the market over the past few years.  Some of our tastiest excursions have been in this treasure trove of great eats.

Variety is the spice of life, and this is true for the market located on the corner of Webster and 2nd Street.  If you have never  stopped in, then you haven’t had some for Dayton’s best.

 

HERE’S THE SKINNY:

— A great place to grab a bite to eat and a unique place to do some Christmas shopping !!!  The official address is 600 E. Second St.

— The market is open 3 days: Thursday & Friday 11am-3pm,  and Saturday 8am – 3pm.   The great offerings are overwhelming and coming here has become one of our Food Adventure addictions.

— Many vendors offer fresh fruit & vegetables.  Others offer freshly baked desserts and breads.  You want more?  How about cheeses, meats, spices, canned goods and more.  There are more local, fresh and organic choices here than anyplace we know of in Dayton.

The best tasting side you never heard of: Sweet Potato Quinoa from Chef Case

 

MUST EATS:

— THE SMOKED SALMON CREPE at CREPE BOHEME :  The Big Ragu will tell you this is the best place in Dayton to get a crepe.   Crepe master Sabine combines the smoked salmon with goat cheese, capers and grilled vegetables.  It is a symphony in your mouth.  Her secret is using the freshest ingredients around and flavor combinations that will knock your socks off.    Not a salmon fan? No worries..  choose one of the menu items or “make your own” crepe with various ingredients.  Prepare to be blown away.Honorable Mention: The crepe with Nutella, marshmallows and blackberries.  All the taste of guilty pleasure with not so much guilt.

— FAMOUS CHICKEN PANINI from THE CHEF CASE : Chef Joe Fish believes that using local ingredients promotes fresh flavor.  Here he works some magic with a whole herb grilled chicken breast and Artesian Basil Pesto.  The panini is made on fresh bread and pressed, thereby melting provolone and Parmesan cheese into gooey deliciousness.   The chef is a Culinary Institute of America graduate and creates some of the best tastes in town.  In fact, there are so many delicious menu items here that we have to give honorable mention to two more of them.  First, make sure you try a serving of the Sweet Potato Quinoa.   It is a healthy, flavorful side dish that not many people know about.  Trust us on this !  Lastly the MONTE CRISTO PANINI is a sandwich you need to get your hands on.  It is ham, turkey and swiss cheese finished with a pure maple syrup drizzle.  Give your taste buds a good value for around 7 bucks.

Peanut Brittle Cupcakes from Purely Sweet Bakery (click to enlarge)

 — THE DISTINGUISED DARBY at CHEEKY MEAT PIES: Who doesn’t love tasty meat and spices in a flaky crust?  Forget about calories, the taste is worth every mouthful.  This original take on New Zealand Street food is gaining a bit of a cult following in the Miami Valley.  “The Darby” verison is ground beef mixed with spices for a delicious combo.  The meat pies are hand held and made to be mobile.  Be careful when taking a bite, they are hot inside !  A friendly staff makes the experience that much more fun.  Honorable Mention:  The Dirty Bird Meat Pie is a tasty treat and a perfect bite “on the go” at the market.  It features chicken and a delicious sauce.  We can’t describe these fantastic meat pies, you just gotta try them !

— THE WASABI PEAS at THE SPICE RACK:   The Big Ragu can’t help himself.  He craves these, and you will too.  Dried peas, dipped in wasabi and sold by the box for only 2 bucks.  Perfect for snacking at home, but we warn you.. ADDICTIVE !  The spice rack has some many incredible items from Amish butter to incredible spice rubs.  Check this place out for some hidden treasures for the foodie in you.

— POLLO GUISADO at AREPAS and CO. : Braised chicken thigh (although we ask for the shredded white meat chicken instead), mixed with tomatoes, red peppers, onions and green beans.  All of it is served over rice and plantains.  Finally pick from one of various sauce toppings drizzled on top.  We pick two (garlic and hot sauce) !  Get a friend to help you lift this plate and eat it.  HUGE PORTION !

The best crepes in Dayton are at Crepe Boheme

— THE SHRIMP WITH HOT CHILI SAUCE at BAAN THAI NOI:  We are always pleasantly surprised with Baan Thai Noi’s dishes.  Our favorite is the Shrimp with Hot Chili Sauce.  Two skewers of grilled basil shrimp are served over fried rice with a side of shredded cabbage and a delicious spring roll.  The key to this dish is the sauce we choose to top the shrimp. The hot chili sauce is so sweet, with some heat and a whole lot of taste.  Don’t knock it til you try it, this one is  a sleeper !

Is your mouth watering yet?  Well the good news is, the weekend is here and they are open !  Get yourself down there and stroll around the grounds and soon you’ll be tastin’ Dayton.

More Honorable mentions include:

The Cupcakes at Purely Sweet Bakery,  The Cabbage Rolls at Kolbs Bakery, The Jumbalaya at All Souped Up,  The Pastitsio (Greek Lasagna) at Azra’s, and some good coffee at Caffeine by Carl.

We would be remiss if we didnt mention that their are numerous other fantastic farm vendors with fresh vegetables, honey, fresh maple syrup and organic milk.  Check them all out while you are there.

The 2nd Street Market is truly Food Adventure  paradise !!

In the market for some more from the “Miami Valley foodies ?”  Then “like” Food Adventures on Facebook by clicking HERE !

Check out some of our best photos yet  in the gallery below from our numerous trips to the 2nd Street Market over the years !!!

[flagallery gid=71]

Fresh Food Adventures at Fresco!

By Leave a Comment

Do you you hear that rumble? It is your stomach craving affordable gourmet food.  The answer is one of Dayton’s best kept secrets, a little restaurant called Fresco.
World class dishes made from scratch with fresh produce from Chef Jenn DiSanto and her staff are what brings loyal foodies to this one of a kind eatery.  Located at 3141 Far Hills Ave  near the Dorothy Lane intersection in Kettering since 2010, Chef Jenn has been serving her “Mediterranean and eclectic global” menu.  The Big Ragu describes the menu as Food Adventure Central.
Hello .. what’s not to love?  Even the restaurant name is based on their commitment to fresh ingredients.

If you have not heard of Fresco, or have never been there, then this is your wake up call.  Great prices and knowledgeable sous chefs that have experiences cooking outside of Ohio, result in a kitchen that cranks out amazing, extremely delicious meals.

HERE’S THE SKINNY:

— Chef Jenn DiSanto is the only rap-music loving area chef that has studied and worked culinary magic in Belgium, New York, Connecticut and Atlanta.  You can count on one hand the classically trained Dayton area chefs, and Jenn DiSanto is one of them.  So, TAKE ADVANTAGE OF THIS PRECIOUS RESOURCE and her expertise for priceless dining experiences!

— Clean, casual, yet professional dining room seats about 20 for dine-in lunch or dinner.  Lots of regulars, and a personable staff provide and inviting atmosphere.

Chicken Tortilla Soup: Made from Scratch

— Practically all the dishes use Organic and Local ingredients, with a commitment to FRESHNESS.

— Salad Dressings made from scratch that will tickle your tastebuds.  Typically 5 or more choices on hand every day.

— Healthy menu with Vegan, Vegetarian and Gluten-Free menu options.

— Daily specials feature one of a kind dishes.  For more info, visit frescofood.net or click HERE.

— Catering and meals-to-go are popular choices.  The menu even features the “feed a family of 4 for $28” section.  Food this good at those prices in unheard of in the Dayton area.

— Hours are Monday through Friday 11:30am – 7pm.  Remember, no weekend hours except catering or special private events.

 

In a place where EVERY menu item is spectacular, it is hard to nail down the best.  But like Fresco, Food Adventures never disappoints, so here are our “Must Eats !”

MUST EATS:

— HOMEMADE CHICKEN TORTILLA SOUP:  Made from scratch using homemade chicken stock and fresh ingredients, words like “delicious” don’t do it justice.  The soup is garnished with sour cream, cheese tortilla strips.  Try this soup and you will understand why it is indescribable.  This soup is one of our favorites of all time.

Thai Chicken Sliders are a “Must Eat”

— KALE and CANNELLINI BEAN SOUP:  A perfect fix for the upcoming brisk weather.  This soup is so good, you will make ‘yummy” noises while eating.  The kale is trimmed and cooked to perfection.  It is the right partner to this incredible broth and bean combination.

— THAI CHICKEN SLIDERS:  The Big Ragu says these are the best sliders he has ever had in his life.  The sandwiches have an incredible Thai peanut sauce made from scratch that is added to a shredded chicken mixture.  Topped with lemon grass and ginger pickled cucumbers with basil and cilantro slaw for an addicting punch of flavor.

—ROASTED SALMON WITH MANGO CHUTNEY:  Before roasting, the salmon is seasoned with a house rub.  This is fresh salmon, not frozen and it is perfectly cooked for an amazing taste.  Finishing touches include a homemade mango chutney that is “to die for.”  Sides include potatoes and grilled veggies.  At $15.50, this dish is a steal.  You would pay up to double at fancy restaurants and still not touch the taste of this dinner.   The Big Ragu will go on record as saying this is the best salmon dinner he has ever had.

—SIDE SALADS:  Yeah yeah we know…you think it is just some crisp greens.. but not so fast my friend…  The real attractions here are the homemade dressings.  These “liquid must eats” are made from scratch.   One of our favorites is the White Balsamic Vanilla Bean Dressing.   Other incredible flavors of dressing include Lemon Sherry Vinaigrette, Onion Vinaigrette and a unique Bacon dressing (with no Bacon Fest

lines).    The Big Ragu recommends the Red Wine Vinaigrette as his favorite.  Eating healthy never tasted so wonderful.

Delicious Roasted Salmon with Mango Chutney. Served with crisp potatoes and grilled veggies

Honorable Mention: Grab some handmade Fried Green Tomatoes when they are featured.  They are great to share, but so tasty that we won’t share ours.   We also love the Fish Tacos every Friday.  Attention shrimp lovers, the Shrimp and Grits dinner is pretty good.  Polenta is used instead of  grits, and the combo of creaminess with the vegetables is amazing.   This article would not be complete without mentioning the great Arepas on the menu or the savory Grilled Panini Sandwiches offered.  Oh and did you know you can bring in your own alcohol when you dine in ????

Chef Jenn is one of our favorite local personalities, and her service is as “fresh” as the food.  This locally owned, family business is a must stop for anyone who appreciates homemade food, and culinary expert cooking at its finest.  Looking for a place to eat and want to change things up?  We got one for ya.. and now you know, it’s Fresco.

Want more foodie fun?  Check out Food Aventures on Facebook and “like” us by clicking HERE.  Over 2100 fans cant be wrong. Our first new like get a “free style rap session” with Chef Jen and ourselves.

Check out some of the most amazing photos we have ever posted in our gallery below from numerous Food Adventures to FRESCO !

[flagallery gid=61]

Foremost Seafood: The Freshest Fish in Dayton

By 4 Comments

Owner Tom Patterson with a fresh fish order

Hey seafood lovers, Food Adventures with The Big Ragu & Crew is about to change your world.  There is a little known secret that has been in the Miami Valley for 30 years.  It is called Foremost Seafood, and it’s located at Woodman Center Drive in Kettering.   It is a seafood distributor, that has a retail store open to the public.  What’s the big deal?   Foremost gets daily shipments (not Sundays) of fresh caught seafood from Boston, Virgina, Florida and Alaskan suppliers.  This allows Daytonians access to an incredible variety of nautical fare and ensures the freshest seafood.  This is the type of access that is usually only found in mega cities.

It started with owner Tom Patterson, who in 1983 was typically listening to music like David Bowie in the basement of his parents home.  From that house he sold his first shipment,  fifty pounds of shrimp to the meat manager at Dorothy Lane Market, Helga.  He still provides seafood to Dorothy Lane Market to this day.  Over the years he has quietly built and empire and runs the buying for the business.  This is important because he is an expert.  Tom has a degree in marine biology from South Florida University.  He worked on shrimp farms in Ecuador in the late 1970’s.  During this time he also was setting trends in Galveston, TX by helping develop new shrimp farming technology.  His knowledge is Dayton’s gain, as this hometown boy is now a successful businessman, bringing quality eats to the Foremost faithful.  And they are faithful, most of his business is from customers that have been visiting the retail store for over a decade.  Today, deliveries from Boston and Virginia arrive by truck the next day, while seafood from Alaska and Florida are flown in specially to Dayton airport.

***HERE’S THE SKINNY:

Live Softshell Crabs are available in season, at Foremost Seafood

— Foremost Seafood is NOT a restaurant, it is a storefront to buy fresh seafood.  Think of it as a mini seafood market.

— Foremost provides seafood for most of the upscale, locally owned restaurants in Dayton.

— The fish they sell were caught on ‘day boats’ (only 1 or 2 days at sea).  Translation: these are the freshest fish available and were not sitting in a ship’s cooler for two weeks.  Only the highest quality is the rule at Foremost Seafood.

— The fresh fish is not displayed, it is kept whole and sliced only at the time of the order.  The reasoning is to keep air and light from deteriorating the meat of the fish. “Be loyal to the fish” is their mantra.  You order from a price list of fresh fish, they trim the fish and bring your order out for the ‘ok’ before they wrap it.

— Locally owed since 1983 by Tom Patterson and his wife Pam.  Another true mom and pop establishment.

Fresh Carolina Shrimp – Never frozen

— Experts handle the fish once it arrives in Dayton.  People like Chef Tony Coletta who worked at Garstkas and Chef Nate Young currently at the Oakwood Club

— Foremost offers over 300 varieties of fresh and frozen seafood specialties.

— Hours are a little tricky: Tuesdays – Fridays 9am -6pm, Saturday and Monday 9am-noon, Closed Sundays

 

***MUST EATS:

Fresh Carolina Shrimp:  Caught just a couple of days ago, these huge shrimp run about $14.99/lb and have never been frozen, which in Ohio is practically unheard of.   Taste the freshness without having to travel to North or South Carolina.  These shrimp are usually the 21-25 count per pound variety, and are absolutely incredible.

Scottish Salmon: Foremost usually offers 4 types of fresh Salmon, but The Big Ragu & Crew recommend the Scottish Salmon for some killer grilling this summer !!

Chef Tony Coletta & the Big Ragu holding a fresh, Wahoo fish that was recently caught in Hawaii

Cherrystone Clams:  Yes, they are alive.  You can shuck them and eat ’em raw, but our favorite is to steam them then dip them in butter.  Either way, be prepared for a fresh taste of the ocean!

Sushi Grade Tuna:  This tuna is super-high quality and can be sliced and eaten raw.  If sushi isn’t your style, consider coating the tuna with red pepper, sesame seeds or any spicy rub.  Then pan-sear it on all sides (even the edges).  We tried it both raw and cooked and loved it all.   Check out our photo album below where we cooked lots of Foremost items and holla’ at your foodie boys.

 

Fresh Tilapia:  You can still see the knife marks on the filets where it was carved.  Talk about fresh!  This mild fish is a favorite, even for the pickiest eaters.  Try it baked for 20 minutes at 350degrees.  Use your own spices, Don’t ask us, we aren’t chef’s we are just two guys that love to eat !  Check out their table of free recipe cards.

Soft-Shell Crabs: This delicacy is for serious eaters!  They are alive.  You can’t get any fresher than that.  The most popular way to cook these are breaded and pan seared.  They are also used in local sushi houses stuffed into ‘spider rolls.’  Softshell crabs are consumed entirely.  That’s right, eat the whole thing, shell and all.  Only for true Food Adventurers, and The Big Ragu, Chef House, and Hungry Jax  say they are delicious ! 

Crab Dip:  This slightly spicy dip is so addicting, you will have to lock the refrigerator.  Get some wheat thins or melba toasts and go to town on this stuff.  Made from a mixture of pseudo-crab sticks and cream cheese, it is perfect party snacking.  Food Adventures will not be held responsible for brawls over the last scoop.

What are you lookin at? Fresh Red Snapper

A couple of side notes:  With the demand for fresh seafood, (over half of it coming from Boston),  once in a while they run out of items.  It is the nature of fresh offerings.   But there are so many other choices like Blue crab from Virgina, Snow Crab legs, live oysters, the list goes on an on.  Fresh fish that we have been buying for years include Red Snapper, Grouper, Wahoo, Bronzini and Halibut.  Also, special orders such as live lobsters need to be pre-ordered.   They even offer do it yourself fish frys where pricing is based on pounds of fish purchased.

For years, The Big Ragu, Chef House and Hungry Jax have been hitting up this place for our party food needs, cookouts, or just a craving for some fish at home.  It is truly one of our favorites.  Foremost Seafood’s philosophy is simple, freshness and being loyal to the integrity of fish in regards to handling.  Owner Tom buys the best and sells the best.

Now you know about yet another Dayton gem.   Our city is lucky to have access to this fresh food.  Don’t forget to visit the free recipe table. Whether you want to eat healthy, or just love fish, get yourself into Foremost Seafood and see for yourself.  There is nothing fishy here.

Check out our stunning photo album below and “like” Food Adventures on Facebook HERE.  Come on, don’t be shellfish….

[flagallery gid=48]

Getting Fresh and Organic with The Food Adventures Crew

By Leave a Comment

Green B.E.A.N Delivers Fresh Fruit and Vegetables to Your Door

Farmer’s Markets are more popular than ever in a time when our country has an increasing desire for organic food products. People are more aware now than ever of the food they put into their bodies and are striving to improve their dietary habits.  Food Adventures is always trying new things.

You have seen the word “organic” placed on food labels, but what does it mean? Conventional foods can carry harmful pesticides and are fertilized with synthetic chemicals. Organic foods use natural fertilizers, devoid of synthetic pesticides. If you buy organic, you are decreasing your families’ risk of exposure to harmful chemicals. Organic foods also help reduce the amount of agricultural chemicals that affect wildlife and water quality, and organic produce also protect one of our nation’s most valuable resources — top soil. It’s something to keep in mind the next time you are buying produce, and a reason why Farmer’s Markets have been so successful over the years.
Unfortunately, not everyone has access to them.  Food Adventures is grateful for the farm markets in Dayton.

We would like to introduce you to Green B.E.A.N. Delivery.  Sort of a “Farmer’s Market on wheels.” Green B.E.A.N. was started up by three college
friends from Indiana University in 2007, Matt Ewer, Beth Blessing, and John Freeland.  Their common goal is to provide healthy, local food and make it more convenient, accessible, and affordable. B.E.A.N. stands for: Biodynamic, Education, Agriculture, Nutrition(Try saying that fast three times fast!).  Green B.E.A.N. is a grassroots effort; a network of farmers and artisans providing customers with organic and locally made products. John Freeland is the Vice President of Green B.E.A.N. Delivery and contacted us to try out what they have to offer.

Orders are Delivered in Green B.E.A.N Coolers

We went to the Green B.E.A.N. Delivery website and set up our accounts. We found the website to be easy to navigate and place orders.  They have various
produce bins ranging in price from $35 to $49. They also have a ‘break-room bin’ which helps encourage healthy eating in the office.  You can also customize your order by choosing from forty different items that are in season. We decided to let Green B.E.A.N. send us whatever they wanted…..mystery is always more fun!

When the time came for our delivery, we were greeted at the door by a big green bin.  Food Adventure time !!!  This was exciting — like having a farmer’s market delivered right to the front door.  We both opened our bins like kids open up presents on Christmas Day.  Inside sits a cooler with an ice pack so your produce remains cool if you have to work a long day.  We ordered the $35 bin and were impressed with the amount of produce received.  Some of the produce we received included: broccoli, carrots, celery, mangos, avocado, grapefruit, apples, tomatoes, asparagus, potatoes, lemons, spinach, green beans, onions, and pears all fresh and ready to eat! Green B.E.A.N. Delivery also has an option to add groceries to the bins.  Some of the items offered include: dairy, meats, eggs, cupcakes, bulk foods, and beverages.

Lots of Fresh, Organic and Healthy Items to Choose From

When you sign up for Green B.E.A.N, you can choose to receive your bins either weekly or bi-weekly and you can cancel your membership at any time. The bins can either be delivered or you may choose to pick them up. Delivery areas include: Ft. Wayne, Indianapolis, Louisville, Dayton, Cincinnati, and Columbus. If you don’t see your location on the delivery map, give them a call at (513) 761-BEAN (Cincinnati-Dayton) or (614) 352-2845 (Columbus). Check out the website for membership information, recipes, and the online store.

We were very impressed with the quality of produce that we received and highly recommend Green B.E.A.N. Delivery. We would like to thank John Freeland of Green B.E.A.N. for allowing us to take part in a delectable delivery.  We received some incredibly fresh produce delivered right to our front doors without a glitch! Give Green B.E.A.N. Delivery a try by contacting them at www.greenbeandelivery.com or by phone.  Try going organic to improve your health and buy local to help out our communities!

Have you used Green B.E.A.N. yet?  If  so,  please comment below.

Dont forget to visit FOOD ADVENTURES on FACEBOOK and “like” our page by clicking HERE ![album: http://www.daytonmostmetro.com/wp-content/plugins/dm-albums/dm-albums.php?currdir=/wp-content/uploads/dm-albums/greenBean/]

 

Get a Fresh Food Adventure at Voltzy’s

By Leave a Comment

Upon entering Voltzy’s Rootbeer Stand, we heard a gruff voice say “Where the Hell you been?”  We said you must have us confused with someone else, this is our first time here.  Voltzy himself looked at us and said.. “I know! I have been here for 21 years waiting for you, where the hell have you been?”  It is fresh service like this and fresh hamburgers that have made Voltzy’s a Dayton original, and the owner a local icon.  His “shtick” for a good natured ribbing of his new customers is part of the whole experience.  But make no mistake, people come here for the food, and you arent around 21 years in the restaurant business if you dont deliver on taste. Click here to see a video of Voltzy asking where you have been.

Voltzy at the Grill

Located at 4668 Springboro Pike in Moraine,  Voltzy’s has been serving up their special hamburgers that are ground fresh every day, so their hamburger meat is never frozen.  He uses 80/20 chuck and it is just the right combo for a juicy mouthful.  All sandwiches are cooked to order.  He also steams the onions on the flat top grill with his burgers.  Oh but dear fellow foodies, you must know this, Voltzy’s has more than burgers.  His menu is extensive and unique, with many sandwiches, sausages, and hot dog creations named after special people in his life.    They even have a 17 pound hamburger on the menu called the “Bill Clinton Divorce Finale” at the great price of just $40.

In the wintertime, Voltzy prepares soups from scratch for his hungry customers who want to warm up.  Customers like them so much that last winter he sold 900 gallons of soup!  While we were visiting the restaurant, two customers ordered a gallon of the stuff! Being soup connoisseurs, we were very impressed with Voltzy’s homemade creation of “Cream of Vandalia Onion Soup.”  Yes, that spelling by Voltzy is done on purpose as a shout out to the Dayton suburb.  We also loved Voltzy’s homemade  Cream of Potato Soup, and some would tell you his favorite menu items at Voltzy’s are the soups.

Voltzys Burgers are #1

The Big Ragu loves Voltzy’s fresh burgers like “The Murph” which is a double cheeseburger with onions and peppers.  We also thought the Patty Melt was incredible.  Your Food Adventurers had a couple of Root Beers too, which were some of the best we have ever tasted.  Want Value? then try Voltzy’s “10 burgers for 10 bucks deal,” which could feed 2 or 3 people… or one Ragu.

During the summer, Voltzy drops the soups and features “Slaw Dogs,” which are said to be out of this world.  Voltzy told Ragu, “Wait til you try the slaw dogs, I’m gonna feed you till you explode.”  Aww that’s sweet, and would be a Food Adventure first.

Voltzy’s is a unique place, and was a perfect stop on our list of Food Adventures.  In fact, we had to come back twice to try more menu items.  We sampled the burgers and even tried a wrap called the “Fazio” that had sausage, ham, peppers, onions, cheese and 2 fried eggs.  This wrap was huge, and trying to finish it was a Food Adventure in itself.  Other interesting food items were the fried mac n cheese, deep fried pickles, and the philly cheesesteak.  We also saw some nice looking coney dogs leaving the kitchen.

Voltzy making his Cabbage Roll Soup

Like the owner,  Ft. Wayne Indiana native Rick Volz, Voltzy’s Restaurant has personality.  They are proud of their menu and even proud that they have a bathroom at the new facility.  The restaurant is literally a lobby and an outside patio that they have enclosed.  We love the place and when we sat down with Voltzy, we saw that he is a good, hard working, regular guy.

Want some tips about Voltzy’s? Make sure you bring cash because they do not take credit cards!  Voltzy’s can get busy, so we recommend that you call ahead with your order.  Please remember Voltzy’s hours of operation are Monday -Saturday from 11am – 2pm.

Big tastes come out of this small kitchen, which in the future hopes to open up a covered car-port and extend their hours.  Get yourself to Voltzy’s in  Moraine, and when you come in, prepare to hear some of Voltzy’s unique humor.  Do not be surprised if he asks “Where the hell have you been?”  Tell him you were reading about him on Food Advetures, Dayton’s favorite food blog on DaytonMostMetro.com!

 

 

Please leave comments and thoughts about Voltzy’s below.

[album: http://www.daytonmostmetro.com/wp-content/plugins/dm-albums/dm-albums.php?currdir=/wp-content/uploads/dm-albums/Voltzys Root Beer Stand/]

Also check out FOOD ADVENTURES on FACEBOOK HERE.  Please “like” us to become an official fan of these “Foodies in their Forties” !