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honey

Shop Online From Dayton’s Newest Bakery

December 1, 2020 By Dayton Most Metro

Salt Block Biscuit Co., located at 115 E. Third Street,  has launched its online bakery.  The online ordering site allows customers to purchase bakery items to share; biscuits, cornbread, jams, cakes and cobblers with a minimum of 48-hour notice.
With the launch of the online bakery, Salt Block has revealed its holiday gift packages, and gift certificates
available for purchase through the site.  Gift packages range from $42 – $110 and include biscuits, jams, honey, tinned seafoods, truffle oils…. did I mention TRUFFLES?

Rosy, Comfy & Cozy

(6) mini biscuits of your choice; the mother minis, everything biscuit, or cheddar thyme mini biscuits. Paired with a 13oz jar of Bonne Maman preserves; cherry, fig or peach. Accompanied by 50 sleeves of The Tea of Republic. Perfect for a slow morning or an afternoon wind-down. Embellished with assorted pieces of chocolates and chocolate truffles.  $42.00

Jingle All the Way

(6) mini biscuits of your choice; the mother minis, everything biscuit, or cheddar thyme mini biscuits. Paired with (3) tinned seafoods of your choice; Perfect for the savory seafood extraordinaire. Embellished with assorted pieces of chocolates and chocolate truffles.  $45.00

A Few of our Favorite Things

(6) mini biscuits of your choice; the mother minis, everything biscuit, or cheddar thyme mini biscuits. Paired with a 2.8oz jar of Truffle Hunter Black Truffle Slices and 4.23oz jar of Truffle Hunter White Truffle Acacia Honey. A perfect gift for a foodie who enjoys a rich indulge of flavor. Embellished with assorted pieces of chocolates and chocolate truffles.  $100.00

Hang All the Mistletoe

Your choice of a Baker’s Dz Mini Biscuits or (8) Large Biscuits; the mother, everything, or cheddar thyme biscuits. Paired with (3) 1oz jars of Wilkin & Sons spreads; Strawberry, Orange Marmalade, and Honey. Accompanied by 13.5oz Bees Knees Spicy Honey and your choice of 3.38oz Truffle Hunter Oil; White, Black or English Truffle. Finished with your choice of tinned seafood. Embellished with assorted pieces of chocolates and chocolate truffles. The ultimate gift package for all things savory, sweet and over the top!  $110.00

Cakes

Lemon chiffon 12″ round whole cake layered with lemon curd and mascarpone cream; serves 12-15 people. Great for special occasions; birthdays, anniversaries… actually it’s always a good time for cake! $65

Also available, buttermilk chocolate, zucchini & Grapefruit.

Cobblers

Apple and sweet bing cherry cobbler served in a 9×13 pan; serves 10-12 people. Make any day a holiday with a warm slice of cobbler. Serve with or without your favorite scoop of ice cream.

Also available in apple, peach and mixed berry.
So many more options are available on the website and even more treats are on the shelves of the downtown bakery.

Filed Under: Dayton Dining, The Featured Articles Tagged With: biscuits, cakes, cobblers, cornbread, honey, jams, Salt Block Biscuit Company, tinned seafoods, truffle oils

Locally Owned Housemade Sauces Introduces Green Sriracha

November 18, 2015 By Dayton937 2 Comments

Locally made Green Serrano Sauce is coming to store near you

Your favorite locally owned hot sauce company, Housemade Sauces, is going GREEN.  Serrano Green that is...  Local Chef LeeAnne House has released some more bottles that she hopes will be as sought after as her previous sauces.  LeeAnne has worked in the food industry her entire life, and comes from a family of restaurant entrepreneurs.  We have the scoop on Chef House and her latest culinary creation.

*** And we are giving a FREE bottle away to a lucky, random reader who comments below ***

 

HERE’S THE SKINNY on THE NEW SERRANO GREEN HOT SAUCE:

— Serrano peppers, tomatillos and pineapples are the main ingredients for this Serrano Green sauce

— Housemade puts pineapples into a juicer to make this sauce.   Then they boil the sauce to reduce it by half for a thick sauce with a huge punch of flavor.

 

HERE’S THE SKINNY on CHEF LEEANNE HOUSE:

— A lifelong Daytonian, LeeAnne has worked in restaurants since she was a kid clearing tables.  Her recent past jobs include being an assistant or Executive Chef at a couple of Dayton area, fine dining  establishments and caterers.

— Today, Chef LeeAnne House wears many hats .

1) She is the partner in “Bad Dog, Nice Taco” food and catering.

2) She is part of the popular food blog,  “Food Adventures” featured weekly on Dayton Most Metro.

3) Chef House is also the owner of the wildly popular Housemade Sriracha Sauces.

4) LeeAnne also helps organize the local “Night Market” events at the Old Yellow Cab Building

 

You can find Housemade Sauces at Dorothy Lane Market, Foremost Seafood,  Treadway Gardens and various local vendors.   Chef House has accomplished a lot in the past 2 to 3 years with her Housemade Sauces.  Here is a breakdown that shows how far she has come, and highlights some of the best products in her inventory.

 

Chef House cooking up a big batch of her new Green Serrano Sauce

THE HISTORY of HOUSEMADE SAUCES:

— Housemade made a splash in the Dayton area in 2013, with its first sauce, a red sauce, called Housemade Sriracha.  It is a delicious condiment made with red Thai chile peppers.  A sweeter version of the traditional srirachas sold in stores, it quickly sold out on local area shelves.  It won a national sauce competition, winning first place in the 2014 Cajun Hot Sauce Festival of Louisiana.

— In 2014, Chef House then released her second product “HOT HONEY,”  a local honey, infused with red thai chiles.  It was another huge hit regionally.  It also won a competitions, gaining 2014’s Best Hot Specialty at “Jungle Jim’s Weekend of Fire.”

— Housemade also released SPICE RUBS in 2014 partnering with Miami Valley Spice Traders.  The flavors of  Thai chili sriracha rub, tomatillo-serrano salt, smoked sriracha salt and chili sriracha salt were a hit for local cooks and chefs.

— PEACHY SRIRACHA SAUCE, burst on the scene in Fall 2015 to rave reviews.  It is her familiar sweet spicy sauce, with all natural ingredients and gluten free, which is typical of Housemade products.  The sauce is very versatile, from toast topping to spicing up spreads, dips and various dishes.  The sky is the limit with this one.

— Saturday November 21st, 2015, Housemade will debut it’s GREEN SERRANO  SAUCE at the Night Market at at 700 E. Fourth Street at the Old Yellow Cab Building in Dayton.

*** WE ARE GIVING AWAY A FREE BOTTLE of GREEN SERRANO SAUCE to a random winner who comments below on the story.
The comment section is after the photos

 

What is next for this local sauce company?  Stay tuned to Food Adventures and DaytonMostMetro .com for upcoming developments.

Also, make sure you follow FOOD ADVENTURES on Facebook by clicking HERE.

Serrano Peppers for the sauce

 

 

 

 

 

 

 

 

 

 

 

 

Jason Kramer, of Housemade Sauces, bottles up from fresh Green Sauce !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A chef’s work is never done !

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stockpiling sauces for Holiday sales

Bottling party at my place ….

Capturing the flavors in a bottle

All smiles late into the night, bottling the good stuff !

Draining some sauce into the a large pot

Some of the special jars available at the Night Market Nov 21st

Stirring up some magic

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Green Serrano – ready for use

Testing phase of Green Serrano – experimenting with various flavor levels

Cartoon version of Chef House

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Housemade Jams for sale – rare

Peachy Sriracha – she is sometimes called the Sriracha mama

Salts – rub me

Best stuff = Hot Honey

The bottle that started it all – Sriracha sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed Under: Food Adventures Tagged With: Big Ragu, chef house, chile, Dayton, DaytonDining, Food Adventure, Food Adventures, honey, hot sauce, housemade, hungry jax, LeeAnne House, local, peachy, peppers, rubs, sriracha

Food Adventures Crew to Bartend at Fifth Street BrewPub

March 4, 2014 By Dayton937 1 Comment

OK, this is a MUST drink … we have a cure for your next Monday doldrums!!

Mark your calendar for  a charity event, Monday March 10th … at the Fifth Street Brewpub

Dayton Most Metro’s own Food Adventures Crew, will be tapping and pouring beers, while working the bar.

ALL of their tips will be donated to Dayton’s Ronald McDonald House Charity.

 

The Brewpub has 12 taps of craft beers.. Want to know a secret?  One  of them will be  Conway’s Irish Ale from Great Lakes Brewing Co.  A Food Adventure favorite and will be on special with $1 off pints.

 

Not only do they have beer, but the menu features soups, salads, beef on weck, Salmon BELT (bacon, egg, lettuce, tomato), saratoga chip specialties and more.  So have your own little Food Adventure on March 10th !

Helping Dayton families

 

 

Come drink, come eat, come harass The Big Ragu for a great cause !!   For more great stuff, “like” FOOD ADVENTURES on Faceboook HERE !!

 

 

Print

HERE’S THE SKINNY:

WHEN: MARCH 10th,  6pm – 10pm

WHERE: Fifth Street Brew Pub,
at 1600 E. Fifth St, Dayton Ohio

WHAT:  Food Adventure Crew are guest bartenders for a night

WHY: All tips they receive will benefit the Ronald McDonald House of Dayton

WHAT ELSE:  $1 off Bumbleberry beer pints (Ragu’s Fave) and $1 off  Conaway’s Irish Ale (because we love Great Lakes’ Beers)

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Filed Under: Dayton Dining, Food Adventures, Happy Hour Tagged With: 5th, 5th st bar, bar, Beer, benefit, Big Ragu, brew, brewpub, bumbleberry, charity, chef house, cleveland, conways, fat head, fifth, Fifth St, Food Adventure, Food Adventures, great lakes, guest bartender, guest bartenders, honey, hungry, irish ale, jax, kegs, pub, Ronald McDonald House, street, tap, The Big Ragu

Christopher’s Restaurant: Saintly and Sinful

September 13, 2013 By Dayton937 Leave a Comment

Mushroom Bisque one of many homemade soups

Some say the food at Christopher’s Restaurant is like a religious experience.  That would make sense because the eatery is named after St. Christopher, the patron saint of travel.  Owner/Chef Chip Pritchard and his staff have developed a cult following with the locals, and a favorite stop of foodies who are passing through town.  Why?  Because it is comfort food.  It is not pretentious, just good solid food.  We met the owners at a farmer’s market and it has been a favorite Food Adventure stop ever since.

HERE’S THE SKINNY:

— Known for their extensive, fresh menu it is a salad, soup and sandwich lovers paradise.

— Vegetarian and Vegan friendly choices make it a favorite healthy dining spot.  Many gluten free menu items to choose from as well.

The Black Bean Burger: not just for vegans anymore

— Breakfast menu that rivals anyplace in Dayton.   Most overheard quote at Christopher’s  “you gotta come back for breakfast.”  Tasty indeed.

— Christopher’s employs two bakers who make the desserts from scratch twice a week.  Check the revolving choices and make sure you don’t miss out on these sinful offerings.

— Thursday nights are “theme nights.”    Probably our favorite time to visit Christopher’s.  Guaranteed great foodstuffs in a fun, inviting atmosphere.  Most recently, we went to Caribbean Theme Night on September 12th.

— Christopher’s uses local farms, local produce, naturally raised beef, organic salmon (from Foremost Seafood), local free range eggs, and organic coffee and teas.

Speaking of which, The Big Ragu and crew have to tell you about …. the MUST EATS at CHRISTOPHERS

Many organic items like Ice Teas served with fresh, local mint sprigs

— THE CHRISTOPHER SPECIAL:  A bacon sandwich with avocado, tomato, Neufantel cream cheese and bean sprouts. We crave this and get nights sweats thinking about this specialty sandwich.

— THE MEZZA PLATE:  House Hummus, falafel, feta cheese chunks, kalamata olives, tomato slices, cucumbers and carrots surrounded by pita chips.  This ain’t your grandparents vegetarian menu…

— BUFFALO CHICKEN SOUP:  Phenomenal homemade soup with a kick better than Pelé.  Eat some and become a Buffalo Soldier like The Big Ragu.

— THE BLACK BEAN BURGER: Even if you are not a vegetarian, you gotta try this delicious and filling burger.

— MUSHROOM BISQUE: One of our all time fave soups is simply divine.  Creamy goodness in every spoonful.

— CARROT CAKE:  The homemade icing will have you saying “dude, seriously?”  Try it, your tummy will thank us.

— BUMBLEBERRY PIE:   Strawberries, raspberries, and blueberries.  Yes, 3 berries, one pie.  Served cold or hot, you can’t lose with this fresh, local creation.  Big Ragu approved !

— TWO GOOD BREAKFAST: Two eggs, two pieces of bacon, two pieces of sausage and two pancakes or French toast.

Delicious, Fresh Breakfast Choices

Honorable Mention: Bacon & Tomato Omelette, Honey BBQ Chicken and The “Decent Breakfast” which features choices of fruit or home fries, choice of meat, 2 eggs and a biscuit, toast or English muffin.

This quaint dining establishment is a great place for a date, or a visit with your grandmother.  Expect great service, as the staff is friendly and very knowledgeable.  The eclectic menu at Christopher’s Restaurant is a great place for a serious eater.  From healthy, to vegan, from ethnic to good old fashioned American comfort food, they have it all.  It fits the bill for practically any occasion.  Best of all, many ingredients are fresh and local.    Give it a try next time you are near the corner of Woodman Dr and Dorothy Lane. They are open Monday – Saturday: 7:30am – 9pm.  They use organic to make meals that are fantastic.

Browse the many dishes in our photo album below from our many meals at Christopher’s.

Love Facebook?  Want some more from your favorite “foodies in their forties?”  Then check out Food Adventures on Facebook   —> HERE

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Filed Under: Dayton Dining, Food Adventures, The Featured Articles Tagged With: #daytonfood, baker, Bbq, bean sprouts, Big Ragu, breakfast, bumbleberry, cakes, catering, chef, chicken, chip pritchard, Christophers, Dayton, Dayton OH, Dayton Ohio, decent, dining, Dorothy Lane, Farmers Market, farms, feta, Food Adventure, Food Adventures, free range, greek, hippies, homemade, honey, mezza, omelette, omlette, organic, pies, restaurant, salad, sandwich, sandwiches, soup, special, The Big Ragu, theme night, tofu, two good, vegan, vegetarian, woodman, Woodman Plaza

A Spot of Tea to Warm the Soul

January 11, 2013 By Brian Petro Leave a Comment

Hot ToddyThere is something absolutely thrilling to people about looking at fossils in a museum. Staring up at the skeletons of huge, ancient lizards allows your imagination to wander. What did they really look like? What sort of coloration did they have? You can stand there and look at the artists renderings of them, what the scientists tell you they should look like based on what they know about modern lizards and how they might have changed over the years. However, you can also look at them and imagine what you think they might have looked like. Add some spines, or smoother skin, or different colors, absolutely anything to suit your fancy. A simple structure to allow your imagination to play and an ancient history are also part of cocktail culture. January 11th is a day where we celebrate one of those cocktail dinosaurs; something that is more of a skeletal idea than a fully evolved, finished recipe. It is the hot toddy, and January 11th is National Hot Toddy Day.

The toddy palm is common in India, and that is where the first bones of the cocktail can be found. The locals would tap the trees to get the sap and they allow the sap to ferment in the warm sun, creating a palm wine. If you take the wine and distill it, you get brandy; if you take palm wine and distill it, it becomes arrack.  India is a very hot country, and the British were not used to that sort of heat. The colonists would drink anything to cool off and get away from the heat. Fortunately the natives already had something ready for the overheated British; a drink called “panch”, which is Indian for “five”, supposedly the number of ingredients contained in the beverage.  It had water, some spices, lemon, sugar, and the arrack. It watered everything down, was refreshing, and made the days a little more bearable. It was so good they brought this panch back to Britain with them, but used the name of the tree that it originally came from. The drink became known as a toddy. A cold toddy.

The toddy continued to evolve once it made it north. Britain is a chilly, damp place. Cool and refreshing drinks do not go over as well there, since the messagepart-2environment is chilly more often than not. They are trying to figure out ways to warm up, not cool down.  Water, spices, sugar…sounds like a good hot cup of tea to me. They were now roughly five thousand miles away from the arrack that was used in the original recipe. Being British, they kept calm and carried on, substituting the arrack for whiskey and gin. Some stories say that this mixture of sugar, water, and lemon was used to soften the overly peaty and strong Scotch whiskeys in the 18th century, making them more favorable to women. England loves their gin, and the juniper in the gin went well with some spices that are found in tea. Yes, tea had also become an element to add to this loose recipe, mixed more to the taste of the drinker and a general idea than any specific recipe. The bones of the recipe were still there, but the flavors and the details adapted themselves to the environment.

When the British travelled to America, the evolution continued. Scotch was not as easily available, but there was no shortage of liquors ready to take its place. Traditional liquors like gin and brandy were still very popular in the colonies, but newcomers like rum, bourbon, and rye whiskey were growing in popularity. There was also more access to sweeteners like honey and molasses, not just the sugar that was more traditional in Great Britain. In colonial times, sugar was not granular; it was brought in blocks and you had chip off and crush what you needed for the drink. The stick that was used (in some of the tales) was called a toddy stick, another possibility for where the name came from. Tea was still readily available to mix all of the ingredients in. The one major thing the colonies added was a standardization of the size. It went from something that could be made in a mug, a quart, a punch bowl, or any large container for multiple servings. By the end of the 19th century, famous bartender Jerry Thomas had compressed the cocktail into a cup. Everything had also start to become a little more codified. The revolving carousel of liquors finally stopped at whiskey (though rum and gin was still found to be more popular in New England), the sweetener became sugar, and the tea went away for a while in favor of hot water (though now tea or spice is considered part of the drink).

messagepart-5What kept such a simple, erratic cocktail so popular over such a long period of time? While the flexibility of the drink helped keep it popular for a wide range of palates and environments, the biggest reason was the supposed medicinal purposes. People would drink it when they were under the weather, which made them feel a little better for a while. It was hot, which helps loosens up mucous and helps you breathe a little easier; if you use tea, you also get the benefits tea brings. The acid in the lemon adds some vitamin C, and using honey helps to coat your throat as well as the other medical benefits honey has. Alcohol has been used for years either as a medicine (as vodka was in Poland and Russia) or as a big part of medicine (like it was at the end of the 19th and beginning of the 20th century). The problem of using alcohol as medicine too often is that the cure can be worse than the disease. Yes, the alcohol makes you feel a little better for a short time, but it is dehydrating. It may leave you feeling a little worse than before you drank it. Drinking too many will give you a hangover. A small dose before bed, however, can help you sleep a little better while the rest of the ingredients go to work. A hot toddy will help to relieve some of the symptoms of a cold or flu, but it is not a cure. You should still use medicine for that.

Hot Toddy6a0105354fa49a970c0120a69b2b10970c-800wi

1.5 oz. whiskey
.5 oz. lemon juice
.75 oz. simple syrup
4-6 oz. of hot water
Tea bag or other spices (cinnamon or nutmeg are traditional)(optional)

Brew the cup of tea to your taste. In a cup, stir together the whiskey, lemon juice, and simple syrup. Add the tea, and then stir the mixture a few more times. You can garnish it with a lemon wedge or cinnamon stick. You can also substitute hot water or cider for the tea, and rum or brandy for the whiskey.

As this mysterious cocmessagepart-6ktail passed from continent to continent, it changed and adapted to the needs of the environment it was in. With all of the changes it made, from a cooling drink in India to a warming drink in America, the basics never changed. The skeleton of a drink was created that maintained a certain simplicity while emphasizing a world of possibilities. You can usually order one at a bar (can you imagine the whiskeys you can choose from at The Century Bar for this one?), but why? Wrap yourself in your warmest blanket, find a great book, and settle in with this steaming cup of goodness next time you feel a little under the weather. What you put in it is all in your imagination, as long as you stick to the basic structure. Happy National Hot Toddy Day!

Filed Under: Happy Hour, The Featured Articles Tagged With: brandy, cocktails, Dayton, Dayton Ohio, DaytonDining, history, honey, hot tea, hot toddy, India, rum, tea, The Century Bar, Things to Do, Things to do in Dayton

Downtown Dayton Revival Festival Band Spotlight Volume 5: The Funky Worm Returns

September 6, 2012 By J.T. Ryder 2 Comments

The Ohio Players: The Origins Of Ohio Funk

I have a big, yet not unsurprising, admission to make. I did not purchase and take home my first Ohio Players album for the music. I did not even know who the Ohio Players were nor what the term “funk” could possibly mean. I did know, however, that the woman depicted on the album Honey was extremely hot and I was even more…er…excited to find that the interior cover was just as or even exceedingly more titillating than the front cover. Big deal! I was like thirteen and was always on the look out to fill up the account in my spank bank for future transactions! That’s not the point here. The point is that eventually I actually placed the record on the turntable and experienced the raw rhythms of funk which broadened not only my musical horizons, but also allowed me to see that not all great entertainment came from the sunny climes of the West Coast, but could be created far closer to home.

Although, to be honest, the whole album Honey was not a complete funkfest, as “Sugarfoot” Bonner’s heartfelt ballad Alone Again can attest to. This fact was overshadowed by the monster jam Love Rollercoaster, which has become the most identifiable legacy of the Ohio Players, being the most covered and sampled song from their extensive repertoire. Love Rollercoaster even became overshadowed by it’s own quirkiness, as rumors surrounded the origin of the scream heard in the first few seconds of the song. Whispers of death, murder and mayhem abounded as fans and DJs fanned the flames of intrigue. Was it a murder that occurred next door to the studio and was accidentally picked up by the sensitive mics? Was it the model who was so lusciously covered in honey, which was reportedly not honey at all, but a solution of melted plastic that horrifically burned her sensitive skin and she was murdered by a member of the band when she threatened to sue? According to James “Diamond” Williams, drummer for the Ohio Players, the truth was far more mundane than the rumors…yet the rumors served as purpose.

“There is a part in the song where there’s a breakdown. It’s guitars and it’s right before the second verse and Billy Beck does one of those inhaling-type screeches like Minnie Ripperton did to reach her high note or Mariah Carey does to go octaves above.” Williams then reveals how the rumor was born by saying, “The DJ made this crack and it swept the country. People were asking us, ‘Did you kill this chick in the studio?’ The band took a vow of silence because that makes you sell more records.”

During an interview with James “Diamond” Williams, I related my original interest in the cover art and how it introduced me to their music. He laughed, bemused, yet not at all surprised.

“Yeah, yeah, yeah. That’s what you gotta watch out for (laughs) but other than that, it’s just that we were very blessed to be able to write some music that has been able to stand the test of time and even to be around today to still play the music  and, as a matter of fact, to be quite well doing it. We wrote some music at that time…you know, everybody wants to write a White Christmas kind of song. It’s just a song that when you think about Christmas, White Christmas comes to your mind. But, to write a song called Fire was almost the same or to write a song called Love Rollercoaster.” Williams went on to explain his analogy. “When you think about a roller coaster, you immediately think of our song. If you think about fire and you think of a song that would illustrate that, you know, that visual type thing, you immediately think of our song in most cases. It’s just like, and I don’t want to be so picky, picky…there are a number of others. Like, if you think about happy times, you think of Celebration with Kool and the Gang. These are just songs that, during that period of time, you can relate to it. So, it transcends time. It transcends time. Rollercoaster transcends time; it’s not a period piece. People are still riding roller coasters. Of course they’ve changed. Sometimes now they’re on some doggone rollers or whatever, but nonetheless a roller coaster it is. And we were talking a little bit heavier than rides there, you know, so that kind of transcends things too. We’re talking love and romance and things like that.”

Even today’s youth are more familiar with the Ohio Players than they may even consciously know. Funky Worm, Fire and Love Rollercoaster are probably some of the most sampled songs in existence and the groups music is featured in everything from movie soundtracks to video games to television shows.

Love Roller Coaster and Fire, both of which have been very good songs for us. “Fire’” being used for the TV show Hell’s Kitchen with Chef Ramsey and it’s been used in various other movies and all that stuff and whatever, whatever.” Williams went on to say, “Like Rollercoaster has been covered by the Red Hot Chili Peppers and Snoop and other people have done our songs. So we’ve been very blessed in the TV and the movie media. We’ve done quite well in our songs being placed.”

It is amazing that after all these years, the Ohio Players are still performing a rigorous touring schedule to appreciative audiences. It’s not surprising…just amazing and inspiring.

“We’ve played at the Apollo several times. We did the Jazz festival in New Orleans, you know, just different places. In Memphis we were there at the Beale Street Festival for like, I don’t know, 200,000 people. It was a ridiculous number of people out there. So, you know, we do big festival dates.” As far as playing back in their hometown, Williams said, “It pleases us that we’re able to come home now and do a venue that’s real nice. We hope to do them proud by us coming there.”

Just to rile him up a bit, I asked Williams if the crowds that they encounter on the road are still receptive and energetic when they hear the funky slap bass and rhythmic groove of the Ohio Players.

“Yeah! Are you kidding me? I mean, we play a lot of casinos and all that stuff like Foxwood and all the big casinos. Yeah, we get a great response.” Williams ended by speaking towards the genre of funk itself, saying, “You know, this music, thank God, hasn’t died and there are radio stations that are still playing seventies music and that interim of music everyday and we’re just blessed to be around to play it.”

[yframe url=’https://www.youtube.com/watch?v=Y47G-Wa4qfs’]

See all of our Downtown Dayton Revival Music Festival Band Spotlights

  • Downtown Dayton Revival Music Festival Band Spotlight – Volume I
  • Downtown Dayton Revival Music Festival Band Spotlight – Volume 2: Werking Hard On The Duck Farm
  • Downtown Dayton Revival Music Festival Spotlight – Volume 3: Shake! Shake! Shake! with Bronze Radio Return
  • Downtown Dayton Revival Festival Band Spotlight Volume 4
  • Downtown Dayton Revival Festival Band Spotlight Volume 5: The Funky Worm Returns
  • Downtown Dayton Revival Festival Spotlight Volume 6

 

Filed Under: Dayton Music, The Featured Articles Tagged With: Dayton Music, Downtown Dayton Revival Festival, Fire, Funky Worm, honey, Love Rollercoaster, Ohio Players

Craft Beer Goes Gluten Free – Dogfish Head Tweason’ale Review

February 15, 2012 By Max Spang 1 Comment

Dogfish Head Tweason'ale

Tweason’ale from Dogfish Head is a gluten free, sorghum based beer brewed with strawberries and honey. This is the first 4 pack in the Dogfish Head lineup in 5 years. Dogfish Head certainly isn’t the first brewery to make gluten free beer, but this is arguably the biggest release of a beer of this type.

From the Dogfish Head website:

The No. 1 thing Dogfish lovers ask for at our pub, in our brewery and on our website is a gluten-free beer. But not just any gluten-free beer — they want gluten-free with gusto.

 

“It seems as if lots of folks who have gluten-tolerance issues are pining for an interesting beer,” says Dogfish founder and president Sam Calagione. “While there are a few well-made examples that mirror traditional beer styles, there arent any off-centered offerings.”

 

Enter Tweason’ale.

 

For our first new 12-ounce 4-packs in nearly half a decade, we replaced the classic barley foundation of beer with a mild sorghum base. The hints of molasses and pit-fruit are balanced by vibrant strawberry notes and a unique complexity that comes with the addition of a malty buckwheat honey.

 

We believe health-conscious beer drinkers and the millions of Americans who suffer from Celiac disease can cut back on gluten while relishing the distinction and drinkability of this very special brew.

 

Tweasonale is a seasonal for between the seasons. It will first hit shelves in late January 2012 and will be released four times a year through our national network of distributors.

 

This beer was pretty labor-intensive to make, but it was a beautiful process. We invited our artist friends Jamie and Kevin to come document our brew with their ultra-cool Cinemagraph process. Check out the process here.

 

Original Release Date:

 

07/2011

 

Food Pairing Recommendations:

 

Fatty fish, dried fruit, salted nuts

 

Wine Comparable:

 

Rose

 

Here is my review for this beer.

 

APPEARANCE

 

Beautiful stuff – it’s a crystal clear honey-blonde color. The head was small and didn’t stick around for very long, but there was some nice visible carbonation in the glass sort of like champagne. In fact, this beer looks a lot like champagne due to its clarity. I must say it makes me thirsty just looking at it!

 

 

SMELL

 

The strawberry comes through and creates a nice, refreshing aroma. It’s on the border between smelling like fresh fruit and artificial fruit, which isn’t necessarily a bad thing in this case. It’s followed by an unusual earthy aroma, and perhaps grassy notes and baker’s yeast. The honey is subtle, but present. Overall, this a nice smelling fruit beer.

 

TASTE

Dogfish Head Tweason'ale Label

 

This beer has some interesting flavors! The strawberry comes out, bringing some nice sweetness and slight tartness. There’s sort of a spicey character, not quite like Belgian yeast notes (clove, banana, etc) but more like fresh or candied ginger. There’s some slight earthiness in there, but not as much as the nose. A yeast flavor comes through as it warms. It almost reminds me of sparkling grape juice in terms of flavor.

 

MOUTHFEEL

 

 

This is a really light beverage. There isn’t much body to it, which makes it extremely easy drinking. It’s nice and effervescent, and it doesn’t really feel like beer. It feels more like champagne or even soda due to the dryness and the high carbonation.

 

OVERALL

 

Not a bad brew in the least bit! I grabbed a whole 4 pack, and I’m glad that I did. It’s got some really nice flavors and is super easy to drink, so this is a beverage for both people who like beer as well as people who don’t. It’s nice to see a fairly large craft brewery like Dogfish Head produce a gluten-free beer that people with or without gluten allergies can appreciate. The lack of body makes the brew a little under-satisfying, but the complex flavors make up for it.

 

Cheers.

 

SCORE: ★★★ 3/5

This review can also be found at Snobby Beer.

 

 

 

Filed Under: Dayton On Tap Tagged With: Beer, beer review, Craft Beer, craft beer review, DaytonDining, dogfish head, dogfish head tweason'ale, Gluten Free, gluten free beer, honey, max spang, snobby beer, sorghum, sorghum beer, strawberries, tweason, tweason'ale

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August 24 @ 5:00 pm

Unraveling Effervescence: Bubbles without Borders

Menu Poulet au Blanc · Roasted Provence Vegetables · Arugula, parmesan, cauliflower, and lemon vinaigrette salad · Cebiche · Cauliflower...

$55
+ 6 More
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