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Grist

Our Most Viewed Foodie Stories of 2023

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We cover a lot of bar and restaurant stories on our website, Dayton Dining Facebook page and Dayton Foodies Group and as look back on 2023, here are our most read stories of the year.

Our fifth most read story fo the year was Downtown Brewery Closed. On Oct 17th we announced the fate of  Lock 27 Brewing & Taproom  closing, six years after it opened the doors near the Dragons Baseball stadium.  The good news, their suburban space in Centerville is staying open.

 

Our fourth most read story also came in Ocober when a  Dayton Eatery Named to Yelp’s Top 100 in Midwest. The husband and wife couple, Casey and Patrick that own and operate Grist in Downtown Dayton got some national recognition for their specialty pasta market and restaurant that serves lunch and dinner, sells pasta, bread and other treats to go, as well as offering cooking classes.

Coming in as the 3rd most read story, On Oct 7th we revealed that the Doubleday’s Chain Introduces New Concept.  According to Doubleday’s management Home Plate will open late Jan/early February.  With only 20 seats, the concept will concentrate on carry out of Doubleday’s favorite, soups, salads and sandwiches.

Our second most popular posting happened on  On June 30th we announced the the management change at Treasure Island, with Dana & Katherine Downs taking over July 1st. Slight menu modifications were predicted to  ensure the efficiency and success of the restaurant. Well, as we all know now, that didn’t last long and the restaurant has been handed back to owner Duane Issacs and closed temporarily. Rumor has it that former General Manager Nancy Zechar will be reopening Treasure Island mid January.

 

Dayton937.com’s  Most Read Story of the Year: In Sept of 23 we announced the Ownership Change For Bill’s Donuts.  Lisa Tucker sat down with our own Bryan Suddith to talk about the business her family had run since 1960.  A long time beloved business that did so much for the community, this announcement was a big shake up for the Miami Valley. New owners Marshall and Amy Lachman have lived up to their pledge to not change anything stay involved with supporting our community

 

Grist Pastry Class & Dinner

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Grist wants to put your piping skills to the test!
In this class, they’ll focus on swiss meringue, pâte à choux and lemon curd.
After the hands-on portion of the class sit down for a family-style dinner!

MENU
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Peach Salad with Arugula and Baby Kale, Toasted Walnut Granola, Bee Pollen Vinaigrette, and Goat Cheese
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Bucatini alla Bolognese
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Finishing up with desserts we made!

Don’t forget we have wine available by the glass for your enjoyment.

Grist Presents Gnocchi/Gnudi Class

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Join Grist this coming Saturday evening from 5:30- 8:30pm and learn how to make Gnocchi & Gnudi better than your Grandmother… or at least just as good! The class will consist of a few demonstrations, a small hands-on portion, and a lovely 4-course meal. Tickets are $95/person and can be reserved online. Beer and wine will be available for purchase.

The menu for the evening:
1st Course:
Summer Greens with Parmesan Frico, Beet Cured Egg Yolk, Pickled Radish, Cucumber Green Goddess

2nd Course:
Meyer Lemon Gnudi with Charred Sweet Corn, Summer Truffle, Tomato Raisins, Chive Pesto

3rd Course:
Gnocchi alla Bolognese with Grana Padano & Fresh Basil

4th Course:
Dark Chocolate Torte with Peanut Brittle, Aerated Chocolate, Roasted Banana Ice Cream

Grist Provisions

46 W 5th St
Dayton, OH 45402

Samantha Shares Her Pasta Class Experience

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Oh boy. Where do I start? So I found out that Grist Provisions has started doing in house classes in their newly renovated extension and I hopped on that as quickly as possible to secure a spot in the Friday night session. Because if I want to learn how to make pasta, I couldn’t think of anyone better to teach!!
And teach they did. Patrick and crew made the experience very informative and enjoyable from start to finish and the meal that came out afterwards was absolutely amazing. We started with the hands on part of making pasta, he then guided us through the process of making the sauce – thoughtfully answering all questions and giving some great advice. We then spent time forming our pasta shapes and then sat to eat.
And I’m full. I woke up this morning with no appetite and a belly that needs patting from time to time, reminding it that it will recover and it had a great time. It’s like my tummy has a hangover!!
To start we had a chicory and winter citrus salad, then saffron malloreddus with a roasted apple and pork ragu. And the caramelized white chocolate panna cotta was pure heaven.
And what felt like a never ending supply of their focaccia which didn’t hurt anyones feelings at all. Attempts to remove the bowls of focaccia were thwarted by 12 snarling cats in human form.
We left with the pasta we made, a well thought out instructional on how to recreate the meal at home and extras of the focaccia. Yay!!
I believe they’ll be doing classes twice a month with the next ones in two weeks from now. And it was absolutely worth signing up for. I feel like I’ve got the confidence now to try my hand at making pasta and as soon as my food hangover has subsided, I’ll be able to cook up the pasta that I made last night.
Anyway, Grist never disappoints and they always have our love and support! Bravo to them for all they do.

This guest post was written by Samantha Hughes, owner and founder of  Riley Street Merchants.

Located in Kettering, Ohio, Riley Street Photography services the Dayton and Kettering areas. Specializing in vintage themed photography, fine art, fashion and product photography, message today for a custom package of photography services to best suit your needs.
Riley Street Market is an extension of this business with art, handcrafted wares, fashion and thoughtfully curated vintage offerings available at pop up shops and Etsy.

Grist Grand Opening This Friday

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Opening this Friday, at the corner of 5th and Ludlow, Grist Provisions will bring back hand-made pasta, breads and specialty provisions to Dayton.

Casey Van Voorhis and her husband Patrick originally opened at the District Provisions space on Wayne Ave, but they were outgrowing their space, their lease was ending and then Covid-19 happened.  During the pandemic they had a chance to really evaluate what they wanted in their new space and Casey shared with us that her dream was to be on a corner with great big windows where people could watch their pasta and bread creation.  And it just so happened that the ideal space was available.

Photo courtesy Natalie Vella Skilliter.

So after many month of remodeling the former Third Perk location, building a kitchen with a three door oven for baking breads, and lots of prep space, Grist will open it’s doors to the public this Friday, February 12th with a ribbon cutting at 10am.  Filling the display cases will be up to 15 types of pasta, including papparedelle, tagliatelle, raviolli and tajarin, 7 different sauces and freshly baked breads like focaccia, ciabatta, baguettes and sour dough loaves.

You’ll be able to dine in for a sandwich, salad or dessert or pick up a grab and go meal – pasta, sauce and bread for two for about $25. You can even order online for easy pick up.  You’ll find a wall filled with specialty treats, like their  house pickled veggies, amazing condiments and more.  There’s even a wine nook in the new space (liquor license is pending- the state is backlogged and predicts it may take a couple of months to be issued) that will be perfect for food and wine pairings.

They’ll be hosting their  third Cooking Together collaboration with The Ronald McDonald House Chairities of  Dayton on March 20th , where they  guide you through cooking a three course meal. They provide a majority of the ingredients and the recipe packet for you to follow along. .

Also on the future agenda- cooking classes.  Casey explains that providing education and knowledge about cooking is a part of their mission.  Casey and Patrick met years ago at the Culinary Institute of America in Hyde Park, New York. They started dating just before their 8 month externships where they flew to opposite ends of the country, Patrick at the Greenbrier in West Virginia, Casey at Bouchon in Yountville, California. They were fortunate to move up the ranks at Michelin starred restaurants like Quince and Acquerello as well as at Jane Bakery. Several years later they had the opportunity to be co-executive chefs together at Spoonbar restaurant in Healdsburg, California, focusing on hand-made pasta and refined but relatable cuisine.

Deciding where to go next, they explored Asheville, NC and other cities, checking  websites to see what was available.  Casey said when they saw how much Dayton had to offer, compared the affordability and the support for the entrepreneurs, it just made sense to make Dayton home.  Growing up in Greenville and being near family was another important factor.  Her mom was working the counter, they are using eggs from the family farm and Casey’s sister helped with the new shop, even painting the mural on the wall.

So they’re back, with the intent to provide provisions for the down to earth home cooks and to give them the tools they need; to be a grist for the mill.

Grist

46 W. 5th Street
Dayton, OH 45402

(239) 293-6135

Hours:
Tuesday through Friday 8 am to 7 pm
Saturday 10 am to 7 pm
Sunday 10 am to 5 pm

COOKING ALONE … TOGETHER with GRIST

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COOKING ALONE … TOGETHER! DOORS OF COMPASSION EDITION to benefit The Ronald McDonald House Charities Dayton.  Your participation helps provide community, comfort, and hope to families of seriously ill children.

Join Chefs Casey and Patrick Van Voorhis as they guide you through a virtual cooking class featuring a wine tutorial by Brent Wagener, EVP, Wine – Heidelberg Distributing, this Sat, Sept 19th at 6pm

.GRIST CAT Menu Final

 

What you Get:

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

How Does it Work?

  • Choose your registration type and make your payment in the link provided.
  • You will receive an email immediately confirming your reservation was received. This is your dinner reservation!
  • You will receive another email NO LATER THAN 5:00 pm on Wednesday, September 16th providing you with a link to the virtual cooking class.
  • Pick up your pre-measured and individually packaged ingredients on Friday, September 18th (exact times and details will be provided in your Wednesday correspondence).
  • Log on to the Zoom virtual cooking experience Saturday, September 19th at 6:00 pm!

Register: $80 individual, $150/couple

https://rmhcdayton.org/september-cooking-alone-together/

Cooking Alone … Together with Grist

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Cooking Alone…Together
Doors of Compassion Edition

On Saturday September 19th join Chefs Casey and Patrick Van Voorhis  of GRIST as they guide you through a virtual cooking class featuring a wine tutorial by Brent Wagener, EVP, Wine – Heidelberg Distributing to benefit the Ronald McDonald House.

 

What you Get:

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

How Does it Work?

  • Choose your registration type and make your payment in the link provided.
  • You will receive an email immediately confirming your reservation was received. This is your dinner reservation!
  • You will receive another email NO LATER THAN 5:00 pm on Wednesday, September 16th providing you with a link to the virtual cooking class.
  • Pick up your pre-measured and individually packaged ingredients on Friday, September 18th (exact times and details will be provided in your Wednesday correspondence).

Register here: Individual registration $80, Couples $160

38th Annual Cooking School Features Oregon District Chefs

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Chefs from five restaurants all located in Dayton’s historic Oregon District will share their culinary skills in “cook and dine” classes in the 38th annual AFS (American Field Service) Cooking School. Proceeds from the annual cooking school benefit the Dayton area team of AFS Intercultural Programs’ high school student exchanges. This year a portion of the money raised will go to The Dayton Foundation’s Dayton Oregon District Tragedy Fund.

The 2020 cooking series offers a sampling of the Oregon District’s diverse array of cuisine and dining options. The five cooking classes and dinners will be held from 6:30 to 9:00 pm, Mondays, February 3rd to March 9th in the Consumer Science room at Centerville High School, 500 E. Franklin St. in Centerville.

The 2020 classes are scheduled as follows:

Chef Liz Valenti

Feb. 3:  Chef Liz Valenti of Wheat Penny Oven and Bar reflects her Italian-American background growing up in Chicago and culinary training in California. The Wheat Penny menu includes a variety of entrees and pizza made with dough containing starter from a 100-year old Italian bakery in Chicago, handmade pastas served in traditional and contemporary styles, flavorful vegetable dishes, cheeses and ice creams made in-house daily.   

Feb. 10:  Chef Margot Blondet of Salar Restaurant is known for the freshest and most natural ingredients, all of which are sourced locally or made fresh, in-house every day. Salar features world fusion cuisine with strong Peruvian, French and Mediterranean influences.

Feb. 24:  Chefs Patrick & Casey Van Voorhis of Grist are newcomers to Dayton. Some of their specialties include signature breads, pasta and dishes with a variety of culinary influences. Casey and Patrick are graduates of the Culinary Institute of America, Hyde Park, NY and have extensive teaching and fine-dining experience at several Michelin starred restaurants, most recently serving as co-executive chefs at Spoonbar restaurant in Healdsburg, CA.

March 2:  Chef Melissa Deaton of Dublin Pub offering distinguished Gastropub Irish fare, with a fusion of European & American influences. Chef Melissa writes and executes the renowned menus for the Pub’s monthly, four-course, themed dinner events.

March 9:  Chef Jeff Robinson and owner Amy Haverstick of Jay’s Seafood – – the historic, elegant and welcoming Oregon District landmark. Family owned for over 40 years, Jay’s features a wide variety of fresh seafood and steaks prepared with traditional and creative methods as well as house made salad dressings and desserts.

According to volunteer Eileen Baker “the AFS Cooking School’s volunteer staff gratefully appreciates not only the talent and generous participating chefs and restaurateurs, but also the support, cooperation and community spirit of the many fine Oregon District restaurants in helping to organize the 2020 classes.”

All classes combine culinary demonstrations by the chefs with hands-on participation by each student in groups of four with individualized chef supervision. Classes are casual, fun and informative. Each evening’s class includes chef demonstration and class preparation of a 3-course meal.  Chefs and their restaurants provide an amuse bouche as well as all the food for the evening. Each evening concludes with a sit-down dinner that students helped prepare, complete with fresh flowers, colorful table linens and specialty roast coffee. These classes WILL sell out, so reserve quickly! 

The cost is $55 per person, per class. Classes are limited to 20 students. Each evening’s class includes chef demonstration and class preparation of a 3-course meal.

For availability of classes and more information call or text Nell Petry at 937 469-1774 or email her at AFScooking2@gmail.com. Classes often fill quickly, however waiting lists are kept for each class in the event of cancellations. To make reservations, send payment with completed registration form to: Nell Petry, 1465 Cross Creek Circle, Kettering, OH 45429.  Space is limited to 20 students per class.  These classes are very popular, so seats fill quickly!!  Once a class is filled, a waiting list is created.  All registrations are taken on a first received, first recorded basis.

A completed registration form, with payment (checks only, made payable to Dayton AFS) must be in the possession of the coordinator to reserve a seat.  Feel free to mail or deliver your paperwork to the above address.  A box will be on the front porch for your convenience in delivering your paperwork.  Write the date and time you drop off your registration and place in the box.  Mail is collected daily.  If you have a question, you may reach me at: petrynell06@gmail.com or text 937-469-1774

For information about AFS Intercultural Programs please visit https://afs.org .

Grist Launch Dinner with Glasz Bleu Oven and Crafted & Cured

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Join us as we welcome Grist to the Dayton culinary scene! Hosted at the nostalgic venue of District Provisions in the Oregon District, this five-course meal brings together offerings from husband and wife chef team Casey and Patrick Van Voorhis from Grist and the team at Glasz Bleu Oven. Complete your evening by supplementing your meal with limited-production boutique Italian wines selected by Sommelier Michael Freeman.