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Surprises at Cheesesteak Qualifier, Finals to Follow

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Chef Hayden Shocks the Crowd, wins Qualifier !

Fat Tuesday got even fatter this past week at Submarine House in Centerville. The newly opened restaurant at 503 Miamisburg-Centerville Rd. was packed.   Fifteen competitors were ready to take on the Super Duper Cheesesteak Challenge and their friends and family were there cheering them on.  Standing room only was the atmosphere as Dayton’s favorite foodies, The Food Adventure Crew called the place to order.

Hungry Jax was the Emcee and official timekeeper was Kris Mick, past champion and cheesesteak eating legend.  We were here to see if any of these big mouths could qualify for the store’s top 10 times.

What happened next was simply epic…….

— LOCAL CHEF MATT “PORK CHOP”

The 16 inch Super Duper Cheesesteak

HAYDEN STUNS THE CROWD WITH  WINNING TIME of 4 minutes 41 seconds. Rumors swirled after the event that the chef and owner of Scratch Food had been training for weeks with an unorthodox diet of ruffage, cabbage and even cauliflower to stretch his stomach.  We cannot confirm this, but his time was amazing.  We did notice his foot stomping and bouncing method while eating.  That may have been a strategy to let the food settle, or it could have been excitement.  We will never know.

Kayla Bradstreet put her hair up, and put the men to shame !

We do know it was a legendary cheesesteak challenge moment and surprising highlight of the night.  When Chef Hayden raised his hands and yelled “done,” he then stuck out his tongue.  The crowd gave him a big pop of applause, hoots and hollers.

 

— DAYTON AREA SOCIALITE KAYLA BRADSTREET, REPRESENTING THE WOMEN, BEATS THE CHALLENGE and shows the men the some girl power !  Calling herself “man hands” she manhandled the sub sandwich into submission with a time of 14 minutes 20 seconds.  The crowd went bonkers as she tilted her head back and sprinkled the last bits of lettuce into her mouth.  She raised her hands and showed her empty mouth in triumph to the roar of women throughout the restaurant.  There were cell phone flashes and people recording videos everywhere.  It was

Chris Goode (left) finished in 5 minutes and Gary “The Growler” Leasure finished in 15 minutes.

Female Food Adventure for the ages.

 

— CHRIS GOODE, LAST MINUTE SUBSTITUTE FOR THE CHROME DIVAS, and the thinnest contestant, destroys his Super Duper Cheesesteak in 5 minutes flat for the 2nd best time. Lesson learned, don’t ever count the little guy out.  Especially if he has a mohawk!  Chris tore into that sandwich and rode off into the sunset on his Harley!  Thank you to the Chrome Diva’s for your support and your great representative !

 

The contestants grow restless – 15 people took the challenge

Bryan Suddith Seducing the Camera

—At the end of the night, the thermometer donation tally was at $686 plus approximately $180 more would be donated from $1,800 of food and drink sales in 2 hours.  Not too bad, about $886 bucks for the night.  We could have never done it without the participation of the contestants and the support of their friends and families.  Thank you to those who came out to watch, eat and drink and who also donated money on the side.  We could not have succeeded without the incredible ownership of Submarine House and their staff.  Their generosity and local support of causes is an example for all.  Thank you to Dayton Dining, Dayton Most Metro, Dayton Chrome Divas, and

The Pink Ribbon Girls for the promotion and support.

This was a one night only fun get together for charity, but it was fun to see who could qualify for the event.  The top 10 times go on to compete for the store championship in mid-April and each store’s champion will be named.  Then each champ moves on to the April 22nd, 1pm event, the finals at the Huber Heights new Submarine House Bar and Grill.  Come watch with us !

 

Triple the Meat, Triple the Cheese and the Works Toppings

**HERE ARE THE FULL RESULTS from the SUBMARINE HOUSE’S 
2nd ANNUAL FOOD ADVENTURE SUPER DUPER CHEESESTEAK QUALIFIER**

—MATT “PORK CHOP” HAYDEN – 4 minutes, 41 seconds:
He put on a clinic.

—CHRIS GOODE – CHROME DIVAS REPRESENTATIVE – 5 minutes even:
Little guy, big appetite !

— JEREMY “SWEETNESS” SWIHART – 5 minutes, 24 seconds.
Easily the most cool, calm and collected contestant of the night.  He was an eating machine.

Mark “the Beard” DaGrossa taking the cheesesteak to task

— TACO “CHEESESTEAK” PHILLY – 8 minutes, 42 seconds. 
The big guy tore through the sandwich like child’s play, joking the whole way through.

— JOE “THE MINISTER OF MEAT” AMSTUTZ – 8 minutes 49 seconds
An impressive display of chomping skills. A terrific time for the big sandwich.

— BRYAN “BABY BLUES” SUDDITH: 10 minutes and 20 seconds.  
Dayton’s top story slammer and ferocious foodie, improved his time over last year by 4 minutes.

Kevin “The Garlic King” Sorice is loving the good food !

— KEVIN “THE GARLIC KING” SORICE – 13 minutes 41 seconds. 
The self declared senior division champ had no problem beating the challenge.

— KAYLA “MAN HANDS” BRADSTREET – 14 minutes 20 seconds.  
Girl power rules!  An unforgettable win.

— NATE “COWBOY” TUCKER – 14 minutes and 22 seconds.  
The big guy put a hurtin on the cheesesteak and squeaked in ahead of the deadline.

— GARY ” THE GROWLER” LEASURE – 15 minutes, 1 second. 
Steady chewing was the key to his success.

— MARK “THE BEARD” DaGROSSA – Could not finish in 16 minutes.  
This real life Santa was steady, he almost did it, but enjoyed the tasty experience.

Chris Kilroy, ready to take the challenge !

— BRIAN “THE BIG APPLE” APPLETON – Could not finish in 16 minutes.
had to go out to the patio for air.

— CHRIS “THE KILLER” KILROY – Could not finish in 16 minutes.  

Disappointed, but thought the sandwich was delicious !

— JOHN “HAMBONE” HAMMOND – Could not finish in 16 minutes.  
Improved over last year, but fell just short this year. Close… real close !

— STEVE “THE BIG RAGU” MILANO – Could not finish in 16 minutes.
He is contemplating retirement

 

Emcee for the Night was Jax from Food Adventures !

****ARE YOU UP FOR THE SUPER DUPER CHEESESTEAK CHALLENGE?****

You may still take the challenge at any Submarine House location through April 2nd.

—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs.  You have to eat it topped AS IS with “The Works” toppings in less than 16 minutes.   The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish.   Grilled Mushrooms also come on the sub.  Important – NO topping substitutions, you have to eat it as is with all of the ingredients.  This is not a baby challenge.  So bring your loose pants.

Packed House Watching !! The night raised almost 900 bucks for Pink Ribbon Girls !

—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.

—COST: About $23 up front, which is refundable if you complete the challenge successfully.  You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.

John “Hambone” Hammond and the Big Ragu could not finish the Super Duper Cheesesteak

Remember, the top 10 fastest times at each store will see the competitors called back in April for the “store championship semi-finals.”  If you win the best time at the store championship, you are off to the finals April 22nd at 1pm at the new Huber Heights Bar & Grill location of Submarine House.

Browse the gallery below from memories of this incredible night for charity.

Still Hungry?  “LIKE” FOOD ADVENTURES ON FACEBOOK by clicking here.  We are not food critics, we are passionate foodies, living and loving the Dayton food scene and sharing our finds!

The Usual Suspects

This mystery man is known by the name Taco Philly !

Nate “Cowboy” Tucker made a good showing !

 

Look! Here come the sammiches !!!

“Hangry” guys before the contest…

Known as “16 inches of Heaven”

Guess which plate was Ragu’s at the end and which one was Kayla’s?

Hot Relish didn’t stop Chef Hayden from winning !

Carey, Mack and Torey were rooting on their friends and supporting charity !

Kayla’s Empty Basket – WOMAN POWER !

Could you eat a cheesesteak with triple the meat and cheese, with the works? 16 inches? in 16 minutes?

Pork Chop finding his ZEN

Baby Blues, Minister of Meat, Garlic King and the Beard

All I want for Christmas is a Submarine House Gift Card !

Kayla beat the Big Ragu and a handful of other guys!

The Killer and Hambone

gu says thank you to Submarine House

The Big Ragu from Food Adventures

Donate to Pink Ribbon Girls – breast cancer charity

The Big Apple is ready

Hammond gets extra points for downing 4 beers before the contest

Kayla has her Gameface on !

Kilroy killin the sub

Corner table looking for the beef

make your own caption

Congrats Kayla

Kayla shuns the paparazzi

chomps heard round the world

Kayla has a food baby

2017 Super Duper Cheesesteak Food Adventure

Matt Hayden is a Cheesesteak qualifier !

This is just one HALF of the sandwich

Bryan’s got this…

Kelsie is an amazing host !

 

 

 

 

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Oscar Week -Top 60 FOOD Scenes in Movies

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“Bluto’s Cafeteria Scene” in Animal House

With the Oscars approaching, we thought we would do a little twist..  As you know, our blog usually centers around local Food Adventures.  Thousands of fellow Miami Valley foodies discuss, like, suggest and comment on various Dayton area restaurants, festivals, photos and events.  We even have a website, DaytonFoodies.com

What we don’t have (yet) is a movie studio.  Being fanatical fans of delicious grub, we have developed a love for various movie scenes over our lifetime.  With the Oscars coming up this Sunday, we thought the timing was right for a list of our favorite movie scenes with food…

This guy is about to get “Whacked” at dinner

A little unorthodox, but what the heck… here is our “Top 60 Food Adventures” of Hollywood.

 

So here , without further delay, Food Adventures with the Big Ragu, Chef House and Hungry Jax present our list of..

THE TOP 60 CLASSIC DINING and FOOD SCENES in MOVIES (click on the movie title for a link to see a video of the scene)

 

Oliver wants some more soup, you bastards

1—ANIMAL HOUSE – “BLUTO’S CAFETERIA SCENE”:  
Who can forget this classic scene with Belushi scarfing down food at his college cafeteria. The scene ends with Bluto’s imitation of a zit and the famous “food fight” yell.  This could easily be Big Ragu at MCL Cafeteria.

 

2— THE GODFATHER – “MICHAEL’S ITALIAN RESTAURANT SHOOTING”:

Charlie Chaplin is so poor he has to eat his shoe

Incredibly tense scene at an Italian restaurant between two mob families that ends in murder.  The other scenes in the Godfather that make honorable mention are “Leave the gun, take the cannoli scene”  and “the Godfather’s Orange scene.”

 

3— OLIVER! – “PLEASE SIR, I WANT SOME MORE”:  
The little orphan gets ballsy and approaches the mean orphanage director for seconds on soup. In this poor setting, it doesnt go over so well.  Preceded by the classic song “Food Glorious Food.”  A musical for the ages.

 

Spaghetti dinner for Lady and the Tramp

4— LADY AND THE TRAMP – “SPAGHETTI DINNER”:  
One of Hungry Jax’s favorites. A Disney animated classic about puppy love.  Who can forget the two dogs eating the same strand of spaghetti into a kiss?  The first “nose nudging” of a meatball scene in movie history.  If only every first date was like this one, with Italian music in the background.

 

5—THE GOLD RUSH – “SHOE FOR DINNER“:

Goodfellas, Sausages and Bulldogs


Charlie Chaplin plays this lovable man who is down on his luck in this silent film.  Hungry and poor on Thanksgiving, there is no food left, so he decides to eat his leather shoe.  The result is one of the classic scenes in film history, from a true genius.

 

Poison Apple for Snow White

6— “GOODFELLAS BACKYARD PICNIC”:  
A classic mob movie with lots of food scenes.  Chef House loves this scene where everybody is eating sausages and taking care of business at the back yard picnic.  Two other scenes worth noting are the “SPAGHETTI and KETCHUP” scene and the “DINNER IN PRISON” scene.  Both classic views into the Italian mob life and how important food was to them.

 

7— SNOW WHITE AND THE SEVEN DWARVES: “THE APPLE”:  

Gump and a box of Chocolates

A creepy scene where the witch tempts Snow White with a poisoned apple.  Asking her just to “make a wish and take a bite.”  Don’t do it Snow White, that bitch is cray cray…  This Disney animated movie was groundbreaking artistic work at the time.

 

8—FORREST GUMP: “BOX OF CHOCOLATES”:  
Mama always said “Life is like a box of chocolates… you never know what you’re gonna get.”  When Tom Hanks uttered these words, so was born one of the most famous lines in movie history.  Ether Price agrees.

Kim Basinger cools off

9— 9 1/2 Weeks – “EROTIC REFRIGERATOR SCENE”:  
Who could forget this sexy scene with Kim Basinger and Mickey Rourke when he still had his own face.  Spilled milk, honey and strawberries never looked so good.  Like many movie scenes, the background music made it a classic.  Here it was the 1964 song “Bread and Butter” by the Newbeats.

 

10— ROCKY – “RAW EGGS FOR BREAKFAST”:

Rocky and Raw Eggs

A boxer has to do what he has to do to get some protein in this world.  Sylvester Stallone gulps down some raw eggs before dawn in this unforgettable scene.  Yo Adrian, he has to get ready for Apollo Creed ya know?

 

11— WHEN HARRY MET SALLY – “ORGASM AT KATZ DELICATESSEN”:
Meg Ryan does her best imitation of having a big “O” in the middle of a crowded deli.  The scene is an instant classic and is cemented in the annuals in a movie mostly about the battle of the sexes.    We have never seen anyone do this at DiSalvo’s Deli, 5th Street Deli or Flyboys

Meg Ryan loves her deli sandwich !

Deli, thank goodness.  The scene ends with the customer across the restaurant saying the classic line “I’ll have what she’s having.”

 

12— CHRISTMAS VACATION – “TIME TO CUT THE TURKEY”:
Chevy Chase digs in with all the family, including cousin Eddie.  He finds the turkey a bit overdone and dry.  But hey, they are going to have the hap happiest Christmas since Bing Crosby danced with Danny friggin Kaye.  Two other famous food line in this scene:

I found the heart !

“Aunt Bethany, does your cat by any chance eat jello?” — I don’t know about the cat, but I sure am enjoying it.”  Also “he’s just yackin on a bone”.. blllleeeaack.. he got it up.”  And who could forget the egg nog scene1 and egg nog scene 2

 

What’s Your Problem?

13— THE BREAKFAST CLUB – “LUNCH SCENE”:
A Preppy, a Jock, a Nerd, a Stoner and a Weirdo unpack their lunch.  From Sushi to donuts and pixie stix, the result is a classic foodie scene. This movie is a perfect look into high school life in the 1980’s.  Thank goodness no one took Mike Bender up on his “eat my shorts” offer.  There are a ton of great lines in this one including “Where’s your lunch?” — You’re Wearing it…

Chilled Monkey Brains

 

14— INDIANA JONES and THE TEMPLE of DOOM – “CHILLED MONKEY BRAINS”:  
In another country, Indy Jones and his crew must learn not to insult “his highness” and eat the exotic and downright disgusting dishes served up one after the other.  Snake Suprise?  Chilled Monkey brains? Huge Beetles? When eyeball soup is the soup du jour, you might want to leave and go to Rue Dumaine instead.

 

Willy Wonka sips syrup from a candy cup

15— WILLY WONKA – “THE CHOCOLATE ROOM”:
Gene Wilder unleashes the brats into his world of pure imagination.  Ladies and gentlemen… the chocolate room.  You can even eat the dishes.  But the damn Augustus kid falls into the chocolate river and ruins all the fun.

 

16— E.T. the EXTRA TERRESTRIAL: “E.T. TRIES REESE’S PIECES”:
Drew Barrymore and Elliot get E.T. into the house by using a trail of Reese’s Pieces.  This scene put that candy on the map.  It is crazy to imagine that an alien would come all this way and love processed chocolate.

Don’t Let this man bite your Big Kahuna Burger

 

17— PULP FICTION – “ROYALE WITH CHEESE”:
John Travolta and Samuel L. Jackson have a classic discussion about McDonalds in France.  Another great food scene in this movie worth mentioning is the “Big Kahuna Burger scene.” Don’t ever let Samuel L. Jackson take a sip of your soft drink.

What’s in the pot?

 

18— FATAL ATTRACTION – “PET RABBIT IN THE POT”:
Horrifying climax to a stalker scene where Glenn Close’s character boils the pet rabbit.  She’s “not going to be ignored.”  We think the family probably ended up ordering out for delivery that night, after this scene.  Worst Food Adventure on film.

 

Do NOT drink Chianti with this Mofo

19— SILENCE OF THE LAMBS – “LIVER, FAVA BEANS, CHIANTI”:
When psycho cannibals brag about eating whiners with wine, you have a classic movie clip.  We don’t like whiners either, but prefer to avoid them, rather then sautee them.  Oh well, Anthony Hopkin’s other mention is from Hannibal – WARNING in this GRAPHIC SCENE, he feeds Ray Liotta’s character a piece of his brain, lightly pan seared.  Don’t look for this on any Food Adventure menus, anytime soon.

 

20—WHAT EVER HAPPENED TO BABY JANE – “RATS IN THE CELLAR”:

When we see a covered dish, we remember this scene…


Bette Davis is a vengeful servant in this dark 1962 film also starring Joan Crawford.  Blanch’s Lunch scene is unforgettable.To this day whenever we see a covered dish… we just don’t know what lurks beneath!  She could have at least served her some side dishes with this meal, don’t you think ?  Heartless wench!

 

Yeah Dad, just fold the bread and jam it in there

21—KRAMER vs KRAMER – “FRENCH TOAST”:
A newly separated dad finds out that making his son’s favorite breakfast is not so simple.  Also, it reiterates the importance of hot pads.  Later in the movie you see the pair have come full circle and have turned breakfast into a well oiled machine… It is a sad scene because they have just found out they are going to be separated again by a judge’s order in divorce court.  You’ll never look at French toast the same again….

You want your steak? HERE !

 

22—RAGING BULL – “DON’T OVERCOOK MY STEAK”:
A look into an abusive Italian boxer’s relationship with his wife.  When she has had enough of his grief she serves him his dinner, he flips out in return.  Just remember this was based on a true story.  Robert Deniro won a Best Actor Oscar for his performance of real life fighter,  Jake LaMotta.  The film was shot in black and white.

Hit the Rock during prayer

23—TALLADEGA NIGHTS – “DINNER PRAYER”:
A politically incorrect, yet very funny take on a NASCAR family saying a prayer before their meal.  Hilarity ensues.  Some of the best one liners on this list are in this scene.  Not for the easily offended.

The Hit King doesn’t like Hair in his Sushi

24—BRUNO – “PETE ROSE’S SUSHI”:
Although this scene was in the credits.  It is one of the most hilarious food scenes ever.  Pete Rose is brought in for what he thinks is a legit interview.  There is no furniture so he has to sit on people, and the scene climax is dinner being served.  The catch is, the sushi is laid out on the prone body of a hairy , large man.  Bon appetite Pete!  His reaction is priceless, as is his response.  Now we know why he prefers Montgomery Inn.

Deck The Halls with Bells of Holly ….

 

25—A CHRISTMAS STORY – “CHINESE CHRISTMAS DINNER”:  
Who could forget the waiters singing “Deck the Halls” to the family at Christmas dinner?  This cult classic is a part of the holiday season each year.  Also, we learn that Peking Duck is Chinese Turkey to a kid!

The guy on the left isn’t stretching

26—BLAZING SADDLES – “CAMPFIRE DINNER”:  
See what happens when the cowboys sit down at the campfire after days of eating pork n beans.  One of the first gas scenes in motion picture history.  Lesson, if you have been eating beans, don’t turn your back to the camp fire.  “How bout some more beans Mr Taggart?” — I’d say you’ve had enough…

The Battle of Wits

27—THE PRINCESS BRIDE– WINE WITH VIZZINI:  
The battle of wits has begun.  Which glass is poisoned with the deadly iocaine powder?  One of funniest character scenes in the movie.  The unforgettable line, “Never go in against a Sicilian when death is on the line! hahahahaha… (plop)”   This scene had to make the list…

You’re a Hooka?

28— ARTHUR – “DINNER WITH A HOOKER”:  
This one is broken up into 3 clips. a) Arthur meets his date for the evening.  b) Arthur realizes his date’s occupation  c) Dinner ends and Arthur’s aunt Pearl is across the dining room.   This movie is a riot and the upscale restaurant scene is worthy of a top spot on this list.  “Are you a hooka?  Jezzus I forgot, I just thought I was doing great with you.”  Probably not the thing to say in a posh, elegant eatery.  We miss Dudley Moore.

We’re puttin’ the band back together

 

29— THE BLUES BROTHERS – “FINE DINING RESTAURANT SCENE”:  
The genius of Dan Akroyd and John Belushi’s characters in the most unexpected of places.  Nothing says threatening your friends to join your band by showing up at their work and threatening to disrupt the entire place.  Well.. actually disrupting the entire place and disturbing the entire dining room.  All because they are putting the band back together and need the waiter in their horn section.

Presto Wingso

30— HARRY POTTER AND THE SORCERER’S  STONE –  “FEAST at HOGWARTS”:
A giant feast in the hall has Harry Potter and his friends in awe.  Does anyone know a Pepto Bismol spell?  And you know it’s not a dinner party until “Nearly Headless Nick” shows up.  Eat up Harry, your adventure awaits…

 

31— TOMMY BOY – “MY PRETTY NEW PET”:
Chris Farley’s scene in a diner, where he tells a

Ohhhh Nooooo !

waitress why he ruins everything he touches.   David Spade’s comments on Shrimp Cocktail are also classic.  Farley wins the sympathy of the waitress who fires up the deep fryer to make Tommy Boy some chicken wings.  “Tommy likey, Tommy want wingy..”  Some people are now calling Big Ragu “biscuit” because of this scene.

 

32— MRS DOUBTFIRE – “PIE ON HER FACE”:  
Without his female mask, Robin Williams’ character has to do some quick thinking when a guest stops by to visit Mrs Doubtfire.  Thankfully a pie in the refrigerator helps save the day.

Hellooooooo !

Putting whip cream on his face from the pie, Mrs. Doubtfire appears, apologizing for wearing her nightly meringue mask, part of her beauty regiment.”  A great scene, where she even drop a bit of the mask cream into her guests coffee.

 

33—CADDYSHACK – “BABY RUTH IN THE POOL”:
When someone flings a candy bar into the pool, paranoia ensues.   People bail and finally Spaulding snorkles up to the BabyRuth bar and screams “Doodie!”  Another great food related joke from the movie is Rodney Dangerfield in the Country Club restaurant saying  “This steak still has marks where the jockey was hitting it.”  Or how about Rodney in  the pro shop saying “buy a hat like this and you get a

Doodie !

free bowl of soup.”

 

34—THE UNTOUCHABLES- “BAT DINNER”:
Who could forget this intense movie clip? Robert Deniro’s classic scene playing Al Capone talking to his men, about baseball.  This conversation has a surprise ending at dinner.  It might be hard to eat dessert after this scene.

 

What da ya mean ya don’t tip ?

35—RESERVOIR DOGS – “I DON’T TIP”:
Steve Buscemi goes on a rant in this Quenten Tarantino film about gratuity.  “Mr Pink” is pretty much every waiter and waitresses worst nightmare.  A classic roundtable ensues of crooks and murderers discussing the finer points of manners.

Be Our Guest !

36— BEAUTY AND THE BEAST – “BE OUR GUEST”:
Animated classic scene with marching of the banquet food.  When your candle holders, plates and tea kettle start singing about how they are tired of collecting dust.  It is time to throw a dinner party.  One of Hungry Jax’s favorite scenes.

 

YEEEEEOOWWWAAA !

37— YOUNG FRANKENSTEIN – “DINNER WITH THE BLIND MAN”:  
Nothing pisses a Frankenstein monster off more that hot soup dumped on his crotch, a mishandled toast, and lighting his finger and cigar at once.  This comical scene based on the original horror classic is unforgettable.  Peter Boyle and Gene Hackman are perfect in this one.

 

38—BACK TO THE FUTURE – “TAB, PEPSI FREE”:

The moment you realize that’s your dad 30 years ago

Oh the change in language a few decades can cause.  Marty McFly newly stuck in 1954, stumbles into a diner and learns it is more difficult to order something to drink than he expects.  Then he realizes he is sitting next to his 18 year old dad.

 

Learn the 4 Food groups – North Pole style

39— ELF – “THE FOUR FOOD GROUPS”:
We learn from Will Ferrell that the four food groups are indeed  candy, candy canes, candy corn and syrup.  We had it all wrong!  Oh well, the Christmas season is a time for learning, so we will try maple syrup on spaghetti during our next pasta night.

 

You think you could keep the snails off the food….

40— THE JERK – “SNAILS ON HER PLATE”:
Steve Martin’s character flips out when he orders escargot then goes ballistic because there are snails on the plate.  “You would think at a fancy restaurant like this, at these prices you would be able to keep the snails off the food.”  Equally funny is the line “2 boobs, that’s what he takes us for.”  Watch the clip and you will see why.  Also, check this clip of Navin’s birthday meal “Tuna fish salad on white bread with mayonnaise, a Tab and a couple of twinkies.”

A little ham and eggs comin at ya

41—ANCHORMAN – “A LITTLE JAZZ FLUTE”:
Ron Burgandy wows the dinner crowd like only he can.  Suave 70’s style and seductive sultry flute notes is all he needs.  “A little ham and eggs comin at ya.”  If only every restaurant had jazz flute night.

 

42—ANNIE HALL – “LOBSTERS ON THE LOOSE”: 
Woody Allen and Diane Keaton’s </strong>characters, try to cook live lobsters.  The result is they are both scared to handle to

Whenever I wake up ….

live creatures and they somehow end up crawling away on the kitchen floor, behind the refrigerator. Woody’s worried comments only add to the comedy.

 

43— MY BEST FRIENDS WEDDING – “I SAY A LITTLE PRAYER FOR YOU”: 
When Julia Robert’s character attends an engagement dinner, her friend breaks out an old Dionne Warwick/ Bert Bacharach song.  The result is the entire table singing an unforgettable

He’s gonna ….

version of “Say a Little Prayer.”  This scene was an instant classic, and propelled the career of Rupert Everett as well.  Feast and song, every Food Adventure should be so fun.

 

44—STAND BY ME – “BARF-O-RAMA”: 
A story of revenge is the reason for this scene.  Never in the history of cinema has their been more people puking on camera in a scene.  A pie eating contest gone wrong at the county fair is the premise of this legendary “barf” story.  People projectile vomiting blueberry pies, for your viewing pleasure

And to drink… Peru !

45— BETTER OFF DEAD- “FRENCH BREAD, PERU”:  
A foreign exchange student is welcomed to the USA by her host family in an absurd display of “french” food.  This underrated teen movie classic, addresses obsession, foreign students, and paperboys just trying to collect… two dollars.

 

Dinner with Samantha’s family

46— SIXTEEN CANDLES – “DINNER WITH GRANDPARENTS”:
Long duck Dong tries Keesh pie and explains at the dinner party that he pushes the lawnmower so Grandpa’s “Hyena” don’t get disturbed.  This John Hughes classic shows the tough life of a teenage in the 80’s being embarrassed by your parents and grandparents, all while chasing the guy of your dreams.

 

47—GROUNDHOG DAY – “BIG BREAKFAST”:  

Bill Murray is HUNGRY

Living the same day over and over can cause you problems.  But one of the benefits is you can eat whatever you want to, and it doesnt matter.  Bill Murray drinks out of the coffee pitcher, orders donuts and pancakes, all in a day’s breakfast.

 

48—FERRIS BUELLER’S DAY OFF – “SAUSAGE KING SCENE”:  

Yes… I’m Abe Froman the Sausage King of Chicago

When trying to get seated at a posh restaurant, Ferris looks at the guest book and sees the name “Abe Fromann.”   When he tells the host, he realizes he has just claimed to be the sausage king of Chicago.  This was one of Ferris’ few failures of the day. 

 

Food and PFFFFT !

49— THE NUTTY PROFESSOR – “KLUMPS DINNER and FART SCENE”:  
When you invite the Klumps to dinner, you might want to make sure you have some renuiz-it air freshener on hand.  Even little “Herc-a-leees” gets into the gas game.  Eddie Murphy plays almost every character in this scene.

Horatio Sands has a Microwave in his sweatpants

50— ROAD TRIP – “YOUR FRENCH TOAST IS ALMOST DONE”:
Before you say your waiter is a nice guy, make sure he isn’t dipping your French toast in his underpants to steam it.  Horatio Sans is that waiter.  Not Oscar worthy, but a scene you won’t soon forget.

 

51— MY BIG FAT GREEK WEDDING – “BUNDT CAKE”:
The fun of language barriers and cultural differences is exposed in this scene.  A simple

Bundthh , Bunddth , BUNT Bunddth, BUN, BUNDT

gesture, such as giving a cake for a gift causes an English lesson and confusion.  Next time, just bring the Greek family a bottle of Ouzo. OPA !

 

52— AMERICAN PIE – “ITS JUST LIKE WARM APPLE PIE”:  
When asking his friends what it is like losing his virginity, his friend tells him it is like warm apple pie.  Somehow this leads to him being caught by his dad while making it with a pie.  Ahh the things parents have to deal with.

Warm Apple Pie

53— MONTY PYTHON’S THE MEANING OF LIFE – “BIG GUY IN A RESTAURANT”:
A large, “difficult” customer in every way, in an upscale restaurant sets the scene.  This clip shows the inherent humor in the actions of waiters in posh restaurants, literally putting up with everything a client does.  Enjoy the surprise ending.

 

54— NATIONAL LAMPOONS VACATION – “THE DOG WENT ON THE PICNIC BASKET”:
No worse time to realize you are eating a sandwich soaked in dog pizz, than when you are flirting with supermodel Christie Brinkley.  Chevy Chase’s dance moves with wheat bread

Sandwich a little wet?

are the best in the business.

 

55— ACE VENTURA 2- “DO I HAVE SOMETHING IN MY TEETH?“:
The over the top comedy of Jim Carrey on display in another one liner.  This one involves food and holds the records for most asparagus in a mouth in movie history.

Do I have something in my teeth?

56—THE WOLF OF WALL STREET – “CHEST POUND at the RESTAURANT”:
You’re at a high rise restaurant, and your business associate starts humming and pounding his chest.   In between the olives and martinis you listen to his speech.  Is he crazy or a genius?  You decide.  

 

57— DIRTY ROTTEN SCOUNDRELS – “RUPRECHT”:  
A great scene with Steve Martin and Michael Caine as they plan to scam a woman out of her riches.  You wont look at applesauce and corked forks the same way ever again.

Can I go to the bathroom? thank you ….

 

58— AS GOOD AS IT GETS – “RESTAURANT”:
When you have obsessive compulsive disorder like Jack Nicholson does in this film, someone sitting in your favorite restaurant table can be a bit difficult to deal with.  There are so many good food scenes in this movie. From the many deli scenes, to using bacon for dog treats, it was hard to pin down one favorite moment.

Eat Tina !

59—NAPOLEON DYNAMITE – “TINA, EAT THE FOOD”:
What is more strange, Napoleon Dynamite or the fact that he has a Llama as a pet.  The disgusted main character hates everything, including feeding the pet.  “Tina you fat lard, come get some dinner.”  Aaahh the frustrated life of a high school kid.

 

60—THE BIG LEBOWSKI – “GROCERY SCENE”:
The dude, in a bath robe at the grocery, decides to open a carton of half & half for a test smell.  This is the opening scene of the movie.  Sometimes there’s a man, who’s the man for his time and place and apparently the laziest man in Los Angeles county.

The dude

Honorable Mention: a) “The Donut Bribe Scene” in the Canadian classic movie “STRANGE BREW.”  It is the famous scene that brought us the phrase ” It’s a jelly .”   This film made Bob and Doug Mckenzie cult classic heroes, and introduced us to a whole new vocabulary of slang phrases like “who horked our clothes?”  and “How’s it going eh?.” Ahh, such  International education value from these beer loving “brothers!”

You hoser, gimme a donut, eh ?

b) “Fink vs the Stomach Hot Dog Eating Contest” from the movie “MEATBALLS”  It stars Bill Murray as the best summer camp counselor of all time.  Look at those steaming wienies… Could this be the year that Fink beats the other camp eater, simply known as “The Stomach.”  Watch the whole movie and learn why … “It just doesn’t matter…. it just doesn’t matter…it just doesn’t matter.”

This is the year Fink beats”The Stomach”

 

So that’s it – our favorite food scenes.  Did we forget any?  Were there any on this list you disagree with ?  Comment below.

Enjoy the Oscars and remember to grab some Mikesells for the night.  Also  – “like” Food Adventures on Facebook by Clicking HERE.  Like all movie stars, we are also on TWITTER as well.  Please “follow” us.

 

Dinner, Baseball and a Home Run – The Untouchables

 

Lobster problems in the movie “Annie Hall”

 

 

 

 

It’s the Chest Pounding, humming, Wolf of Wall Street

Ordering with puke on his tux – Monthy Pythons Meaning of Life

OCD.. is easy as 1,2,3

Christmas Vacation – Dry Turkey

Christmas Vacation family

Willy Wonkas chocolate room

Willy Wonka’s chocolate room

Tommy Boy – deturd

Talladega Nights prayer

Stand by Me… pies

Hannibal the movie – that smells good

Charlie Chaplin forks a boot in Gold Rush

Reservoir Dogs – you dont tip ????

Harry Potter hungry

Feast for Harry Potter and friends

Oliver at the orphanage

Perfect French toast now

Kramer vs Kramer – french toast fail – burn hand

Goodfellas Garlic

Paulie in GoodFellas

Ketchup and noodles – old school – GOODFELLAS

Goodfellas – spiral time

Veal Dinner is interrupted – The Godfather

Christmas Story – the duck is smiling at me

Caddyshack – Baby Ruth in the pool

Peter Rose in Bruno

Blues Brothers

Beans on Blazing Saddles

Cherries – 9 1/2 weeks

Olives – 9 1/2 weeks

 

 

 

E.T. phone for more Reeses Pieces

Iconic Dayton Bartender to Retire after 50+ years

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Rick Busch, legendary Dayton Bartender at Franco’s

Some Daytonians are unforgettable characters.  Such is the case with lifelong barkeep, Rick Busch.  He is set to retire from Franco’s Ristorante Italiano on Tuesday February 7th, after over 50 years in the business, the last 15 years at Franco’s.

If you have seen or met Rick, you would never forget him.  He has a quick wit, and is well known for his sarcastic jokes.  His trademark mustache and beard are throwback style.  His deep, rich voice and laugh are unmistakable.  Rick is sharp, and is a treasure trove of information about the Miami Valley restaurant scene.  He is a lifelong Dayton foodie, and always up for a Food Adventure.

Rick says “Franco’s World Famous spaghetti” is a Must Eat !

Whether talking about a past or present local eatery, he usually has a great story or insight on the place.  We chatted with Rick about old restaurants like the “Cork n Cleaver” and shared recent memories from this past year’s Italian Festival.  His infectious smile is a testament to his craft as a bartender.  He is knowledgeable, and makes you feel at home.  No wonder he has had a successful career spanning five decades.

Moretti Beer at the bar served by Rick

The long days of standing on your feet for several hours in a row, and the toll it takes, caused Rick to decide it was time to retire at this point in his life.  He also works for clients through a Dayton senior service care company.  We assume he may continue that part time.

So how did he become this legendary bartender??  Let’s find out!

 

HERE’S THE SKINNY on ICONIC DAYTON BARTENDER, RICK BUSCH:

—He grew up in West Carrollton and regularly meets with a group of classmates from his high

Tuesday Feb 7th, 2007 ends 50 years of bartending

school class of ’64.  With his wisdom, he explains the importance of time with good friends, because life is way too short.

—Rick started bar tending at the 400 Club in the mid 1960’s, which was Dayton’s first gay bar on 400 Warren St.  He said “if people knew some of the stories that went on in that place, oh boy…”

—He also worked bar at the legendary Stockyards Inn on Springfield Street in Dayton and a stint at Frigidaire in 1976.

Steve and Rick at Dayton’s Italian Fall Festa

—His next move was the Bar Manager at the Daytonian Hotel at Third and Ludlow Streets from 1980-1984.  During that time, first lady Nancy Reagan paid a visit and dined.

—Over the next 17 years, Rick would work at the TWA Ambassadors club at the Dayton Airport, tending bar.  Oh, the stories he must have heard and shared over the years.

—In 2001, he started working at Franco’s Italian restaurant, on Fifth Street, where he was an immediate fixture.  This is where the Food Adventure Crew first met him.  The food and drink are always good, but Rick puts his special touch on service that you can’t describe.  You

Rick running the Cash Register at Franco’s on Fifth Street

have to experience it yourself.  An era is truly coming to an end (insert one of Rick’s jokes here).
We decided to put some stats together based on averages, to estimate of the number of people Rick has served over the last 50 years.  We figured out that Rick has served approximately 780,000 customers.  We figured 234,000 which would have been served at Franco’s alone.  That is an amazing feat.

 

We estimate Rick has served 234,000 people in his 15 years at Franco’s

—On a personal level Rick loves good food & wine.  He loves to explore local eateries, & loves to travel.  He loves to dine in locally owned & operated, small town restaurants.  He is also known for hosting some epic parties at his Beavercreek home.

 

Food Adventures has our favorite “Must Eats” at Franco’s, but today, we thought, “who better to seek that expertise from, than Rick Busch?”  He has 2 favorites from his 15 years working with the menu.

Rick serving up calamari and garlic bread

RICK BUSCH’S “MUST EATS” at FRANCO’S RISTORANTE ITALIANO:

—FETAGO di MANZO (CALVES LIVER AND ONIONS):
Liver sliced and sautéed to perfection in Franco’s kitchen.  Served either Italian-style with sauce or American-style with onions.  Rick says this dish is fantastic.

 

—FRANCO’S WORLD FAMOUS SPAGHETTI:
Spaghetti noodles tossed is a combination of Romano cheese, fresh roasted garlic and olive oil.

Peroni Italian Beer

We love to add mushrooms, but Rick says, instead, add Franco’s homemade, special Italian sausage (insert one of Rick’s joke here).

 

 Are you hungry?  Want to try some of these dishes yourself?  Well, come out to Franco’s Ristorante Italiano at 5pm  this Tuesday, Feb 7th for Rick’s retirement party.  Whether you knew him or not, it is a perfect chance to try some authentic Italian recipes and visit with Rick at Franco’s one last time.

Last time we dined at the bar, Big Ragu got a Moretti Italian Beer with his appetizer, which is his tradition.  When he told Rick he was ordering Lambrusco with his meal, Rick said he

Lasagna at Franco’s

would have to get rubber gloves out to protect himself from serving that crap.  Ragu ordered another Moretti Beer instead.  This Tuesday, Big Ragu promises to toast him with a glass of Lambrusco.

Congratulations on your your retirement, Rick!  It is well deserved.  Thank you for all of your hard work and service over the years. The ole’ Italian place won’t be the same without you.
For more Food Adventures, please “like” us on Facebook here.
Feel free to browse the photos below from our visits to Franco’s Restaurant.

A view from a beer

Lasagna

Bar Seating

Hand breaded mozzarella cheese balls from Franco’s

Chocolate Cake at Franco’s

Manicotti

Ravioli with Marinara

Entrance to Franco’s

Congratulations on your retirement, Rick Busch !

The Top 30 Soups of Dayton, 2017

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Warm up with Dayton’s best soups of 2017

Voltzy making his Cabbage Roll Soup

As the next cold spell moves in during 2017 and you are craving a soup to warm your heart, consider this list.  The Food Adventures crew, Chef House, Hungry Jax and The Big Ragu, have compiled our list of Dayton’s Best Soups for 2017.  From the first steaming spoonful, to that little bit of liquid left in the bottom, these are the best bowls of chow that the Miami Valley has to offer.  So, all you serious eaters, get a spoon, get some crackers if need be, and check out our list of MUST EAT soups.

IN ORDER from the best (because no one else does that) are Dayton’s best Food Adventures in a bowl… , here they are…

** DAYTON’S TOP 30 SOUPS for 2017 **

 

1) CHICKEN TORTILLA SOUP from FRESCO:

Chicken Tortilla Soup from Fresco

A top soup from one of Dayton’s top Chefs and caterers, Jenn DiSanto.  She starts with homemade chicken broth from scratch.  The soup is stocked with fall off the bone chicken pieces, vegetables, and tortilla strips. End it all with a dollop of sour cream on top.  This is one of those moments where you lose yourself in a heavenly bliss. This is the best chicken tortilla soup we have ever eaten.  This soup is Chef House’s favorite !

 

The beginning of Rue Dumaine’s incredible gumbo

2) THE GUMBO at RUE DUMAINE:  
This one HAS to be on the list..  The owner/Chef Anne Kearney studied under Food Network superstar, Emeril Lagasse.  Needless to say, when it comes to New Orleans’ flavors, she knows what she is doing.  This award winning chef has a menu unparalleled n Dayton.  We have found the perfect start to a meal at Rue Dumaine.  This pick is an obvious one.

 

Jay’s Clam Chowder, A Dayton icon

3) THE CLAM CHOWDER at JAY’S SEAFOOD:  
When a soup is a Dayton icon and a Dayton staple for decades, it has to make the list.  Whether you are 8 years old, or 80, people love this soup and have fond memories associated with it.  The creamy broth, the chunks of fresh clams, and the perfect dash of pepper make this soup.  Crackers or not, you are in for a treat when you sit down for a cup or bowl of this deliciousness… so go for the bowl.  As you take a spoonful, the nostalgic atmosphere of Jay’s restaurant helps make it that moment in time where the world is in perfect balance.

 

Sizzling Rice Soup from China Cottage

4) THE SIZZLING RICE SOUP FROM CHINA COTTAGE:  
For decades they have been serving this white meat chicken, fresh vegetables and steaming rice kernels in an unforgettable broth.  This is on the appetizer menu as a soup for two.   Sure you can get this soup as an appetizer for two, but who wants to share something this good?  Get the soup for your meal, like we do !  The flavor is a perfect balance of mushrooms, carrots, other vegetables and rice in a white meat chicken and broth mixture.  Another great creation from Chef Tiger Wang.

 

Little Saigon’s Sate Shrimp and Pork Soup


5) SATE SHRIMP AND PORK SOUP with RICE NOODLES from LITTLE SAIGON:  
This Vietnamese style “Pho” soup is a spicy bowl of broth, rice noodles, shrimp, pork and vegetables.  Served with a side plate of cilantro, lime and bean sprouts, it packs some heat.  Not hot enough?  Doctor it up with the table side chili paste or a homemade in-house sriracha sauce.  This is a meal sized soup, with an appetizer price tag.

 

6) DUBLIN PUB’S “WORLD FAMOUS POTATO SOUP”:

Dublin Pubs World Famous Potato soup draws them in

It must be world famous, because it is downright incredible.  It is rich, filling and sinful.  We suggest getting it in the Sourdough bowl and add cheese and bacon on it.  We also recommend taking a nap after you eat it.  This soup has a cult following in  Dayton, and is Hungry Jax’s top pick!

 

7)  THE CABBAGE ROLL SOUP from VOLTZY’s ROOT BEER STAND:
The best soup in a root beer stand in the United States.  Voltzy homemakes this stuff with cabbage, tomatoes, rice and his signature burger meat. In his words, it is so delicious,  you will sing “Touch me in the Morning.”  Cabbage rolls not your style? Then try his almost equally delicious “Cheeseburger Soup” or “Cream of Vandalia Onion Soup.”  Yes, Vandalia like the city… Voltzy is nuts, it is undeniable.

 

Get into Amber Rose and try the Turtle Soup

8) THE TURTLE SOUP at THE AMBER ROSE:
This soup is exotic, thick and hearty.  It is a  old recipe, passed down by Elinore, the previous owner of the restaurant.  We absolutely love Amber Rose’s take on this old school favorite.  It is beyond good.  This is one of those things that you eat and immediately want more.  Visit Joe Castellano and his chefs and try it for yourself as an appetizer to one of their Eastern European meals.  Extra points for uniqueness on this one.

 

Up close with the Clam Chowder at Sweeney’s Seafood

9) CLAM CHOWDER at SWEENEY’S SEAFOOD: 
Creamy and thick with chunks of clams and potatoes, this is a filling bowl of soup.   Paprika and other spices, finish the flavor, making this soup one of our favorites.  We already are in love with many of Sweeney’s appetizers that owner Lisa Long and her chefs knock out of the park.  Add another star to the list.  Hungry Jax can’t get enough of this one.

 

10) SEAFOOD CHOWDER from DOROTHY LANE MARKET:  Maybe because it

Seafood Chowder from Dorothy Lane Market

simmers all day, it enhances the flavor.  Whatever the reason, we are entranced with this self serve option to go at Dorothy Lane Market for this incredible soup.  Rich and creamy and two terms that simply cannot be stressed enough.  Chunks of fish and more fill the soup with corn and other vegetables. This is a nice, thick soup. We can’t inhale it fast enough on hungry rainy days.  If there ever was a bowl you wanted to lick clean, this would be the one….

 

The Chicken Gumbo from DiSalvo’s Deli

11) CHICKEN GUMBO from DISALVO’S DELI:
Another homemade soup from scratch.  Chef Ronnie DiSalvo himself makes the soup with perfectly carved, generous chicken pieces, in a delicately light broth.  The bowl is filled with a treasure trove of vegetables and tremendous flavor.   This deli takes pride in its food, and this is another example of their incredible creations.  Their motto is “made with love from the heart.” And we like to add, and straight to your mouth!

 

12) THE SHRIMP and PORK SOUP at LINH’s BISTRO:  

The Shrimp and Pork Soup from Linh’s Bistro

A big fan following for this soup.  It is an enormous bowl with filled one of the classic Vietnamese “Phos” (soups) offered at Linh’s Bistro.  This meal sized magical creation contains broth, shaved pork and pieces of shrimp.   Sure you can get it with clear rice noodles, but we prefer the egg noodle option (#34 on the menu). Vegetables and scallions also line the bowl, but that’s not all.  The soup is served with a side plate of jalapenos, bean sprouts cilantro and lime.  Separate some cilantro leaves from the stems and drop them into the bowl.  This soup defines the words Food Adventure.

 

Doubleday’s French Onion Soup

13) THE FRENCH ONION SOUP at DOUBLEDAY’S GRILL & TAVERN:
Lets be honest.  Any one of Doubleday’s soups could make this list.  In a restaurant known for their homemade soups, this one is a favorite.  Dayton  regulars have stuffed the restaurant for decades, and many have felt the hot, gooey dripping flavor of the french onion soup.  It is easy to get lost in Doubleday’s large menu, but dont overlook this “must eat.”  The steaming pot of soup is perfect for a snowy day.  Try their Chicken Pot Pie Soup and Potato Soup as well.

 

14) THE NEW ORLEANS STYLE GUMBO at JIMMIES LADDER 11: 

The New Orleans Gumbo from Jimmie’s Ladder 11

Hearty, rich and just the right spiciness, this soup is one of those “OMG” moments when you take a bite.  Owner Jimmie Brandell is no stranger to soups, having managed one of the iconic “Upper Krust” locations for years.  The soup is perfect.  They really hit the mark on this one.  Order a bowl and wake up your taste buds.  Goes perfect with their craft beer selections and sandwiches!

 

Bullwinkle’s Clam Chowder is made in house

15) THE CLAM CHOWDER AT BULLWINKLE’S: 
Clam Chowder at a rib place?  The answer is yes, young Jedi.  This soup is homemade and downright addicting.  Generous chunks of clams in a mix of potatoes and cream sauce make this one of our “Must Eats.”  Not many people know about this soup, but now you do.  We are not responsible for any addictions.  Make sure you start your meal here with this savory favorite.  Their menu is filled with amazing items like this one.

 

Archer’s Chili

16) THE CHILI AT ARCHER’S TAVERN:
Every year, Archer’s holds a chili cookoff.  The winning chili goes on the menu for a year.  All proceeds from the contest go to the Centerville High School’s Culinary Arts Program!  The result is an amazing chili and a charitable donation!  The current chili is a meaty concoction with a little bit of heat. It is topped with cheese and Fritos.  Probably the spiciest of the delicious soups and one of our favorites.

 

17) THE MUSHROOM BISQUE at CHRISTOPHER’S RESTAURANT:

Mushroom Bisque at Christopher’s

Vegetarians  rejoice!  This Dayton soup is for you.  A fresh, home made delicious recipe means a warm feeling in every spoonful.  The taste of the fresh mushrooms is incredible  Christopher’s thrives on making quality, homemade soups, and this choice is the star.  Check it out and pair it with one of their delicious sandwiches.  The restaurant atmosphere is homey, and lends to the comfort factor of feeling at home with this warming soup for the soul.

 

Wild Mushroom Soup from Hawthorne Grill

18) THE WILD MUSHROOM SOUP FROM HAWTHORNE GRILL:
It is pure comfort in a bowl.  The soup is creamy, bold and flavorful.  Hawthorne Grill puts out some great dishes, and this is one you need to get your hands on.  This weather is the perfect time to try this unique, homemade item.  Chef Candice Rinke has established herself in the upper tier of Dayton’s chefs.  This soup is an extension of her hard work.

 

 

Pickle Soup from Blind Bob’s

19) THE PICKLE SOUP from BLIND BOB’S:
Don’t be fooled by the sound of it, don’t judge a book by its cover.  This is one of the best soups in Dayton.  The flavor isn’t sharp, it is surprisingly mild and rich.  If you like cream of broccoli soup, this is an even better spin on it.  We congratulate Blind Bob’s for not only the uniqueness, but for the amazing taste.  This is a great warm up right before you try one of their burger selections!  Also, Blind Bob’s many craft beers go great with this soup!

 

Vegetarian Chili and Tequila Chili from Lucky’s Taproom

20) TEQUILA CHILI at LUCKY’S TAPROOM:  
Unique blast of flavor from the kitchen at Lucky’s.  Owner Andrew Trick has developed an underground following for his terrific food. This chili is a highlight on the menu and one of the most loved items.  Lucky’s offers a regular or vegetarian option.  Recommendation: There is no better pairing on this list than the Tequila Chili and one of Lucky’s numerous craft beers.  So go to Lucky’s, thumb through the beer booklet, pick one out, and thank us later.

 

21) THE GUINNESS ONION SOUP AT NICK’S RESTAURANT:  

French Onion Soup at Nick’s Restaurant

Gooey, warm, and wonderful soup that is the pride of Xenia.  The soup is always made from scratch buy their “soup nazi.”  This soup is served in a unique bowl, with a mound of cheese and few gigantic croutons.  But what hit us most is the rich flavor.   Hot broth dripping down your chin, as you swallow some of the cheesey strings.  Take a spoonful and you will immediately see why this soup made the cut.

 

Coconut Soup from Siam Pad Thai

22) THE COCONUT SOUP at SIAM PAD THAI: 
Another exotic choice on this list.  Cherry tomatoes, lime juice and mushrooms highlight the ingredients in this soup.  The tangy, light flavor make this soup the most refreshing on our list.  Owner, Fon Chrisman is a culinary genius in Thai food.  If you have not been to Siam Pad Thai, we suggest you pair this soup with one of their Thai dishes, or specialty sushi rolls. We promise you will be craving this soup in no time.

 

Hot n Sour Soup from Young Chow

23)  THE HOT AND SOUR SOUP at YOUNG CHOW:  
We scald ourselves every time, because we cant wait to get into this soup’s shredded goodness.  A perfect balance of tofu, pepper and pork, this hot and sour soup is fantastic.  This soup made the list because it is just that good.  And guess what else, the price is nice.   We looked at your fortune cookie, it says you need to go to Young Chow.

 

24) TANTANMEN RAMEN at RAMEN RICKSHAW: Also known as “Peddler Noodles,” this soup is the epitome of homemade.  Freshly made, daily noodles seeped in a pork broth that has simmered for 12

Tantanmen Ramen from Ramen Rickshaw

hours. Flavorful secret spices and green onions finish off the soup.  Served in a small bowl, we can use a fork, spoon or even drink this delicious soup, just to get it in our bellies.

 

25) TOM YUM SOUP at TIK’s THAI GRILL:  A spicy broth filed with mushrooms and green scallions.  They also call this “Lemongrass Soup.”  It also includes a secret combo of Thai herbs, lemongrass, tomato, and lime juice.  The lime juice packs a punch right back to the lime juice that started the whole thing.

 

Tom Yum Soup from Tik’s Thai Grill

26) TOM YUM GOONG SOUP from HOUSE OF THAI:
Shrimp and mushroom in a hot and sour broth is the amazing menu item featured at this hidden secret in Beavercreek known for their Pad Thai.   Not many people are familiar with this delicious Thai restaurant, but the soup deserves a spot on this list.  It is obviously an old family recipe, and it is as fun to eat as it is to say the name.  This is chin dripping, grab your napkin style good eats.  If you are going to do it up, do it up right at the House of Thai.

 

Curry Udon Noodle Soup from Ariake

27) CURRY UDON NOODLE SOUP from ARIAKE SUSHI BAR :  A thick, soup with curry flavors and a nutty aroma.  Slices of pork, egg slices and wheat noodles fill the bowl.  It is a challenge to eat this without getting your chin or shirt dripped on, but the noodles are fantastic.

 

The last spoonfuls of Kabuki’s Spicy Vegetable Soup

28) THE SPICY VEGETABLE SOUP from KABUKI:  This soup is complimentary with big dinner orders.  It is a fantastic mix of spicy pepper broth, bean sprouts and onions.  This can clear your sinuses and make your cold feel better all at the same time.  It is the perfect tune up for a sushi feast.  Enjoy the color and aroma of the soup, it tastes as good as it looks.  We have come to learn that at Kabuki, everything is great.

 

Pozole from Chiapas Mexican Grill

29) THE POZOLE from CHIAPAS MEXICAN GRILL:  The owner of Chiapas tells us this is his grandmother’s recipe for a chicken and hominy soup.  The broth is soothing yet spicy.  The chicken is tender and shreds of it soak between hominy corn.  Radishes float on top of this beautiful looking soup.  One of the most unique soups on this list, it is authentic Mexican fare.

 

Pulpo and Camarones Cocktail en Salsa (seafood gazpacho) from Taqueria Mixteca

30) PULPO CAMARONES COCKTAIL en SALSA (Seafood Gespacho) from TAQUERIA MIXTECA
Served cold, this tomato based soup is stocked full of seafood.  From huge shrimp, to baby octopus and calamari, it is not for the squeamish.  Hardcore seafood lovers, however, will eat it up.  It is served in a gigantic goblet and is easily enough for two or more.  The vegetables and slices of avocado make the soup.

 

We have two honorable mentions:

a) SIZZLING RICE SOUP from NORTH CHINA and

b) SHRIMP and PORK SATE from PHO MI

And one final thing..

 

Best Chain Restaurant Soup?  Chicken Gnocchi from Olive Garden

Chicken Gnocchi Soup from Olive Garden

That’s it, that’s our list !  What did we miss?  Do you agree or disagree with our choices ??  Please comment below and tell us your thoughts.

Meanwhile, check out our incredible photo gallery of Dayton’s best soups, below and “like” Food Adventures on Facebook by CLICKING HERE !

Sizzling Rice Soup from North China

Chicken Pot Pie Soup from Doubledays

 

The Tom Young Goong Soup from House of Thai

Pozole from Chiapas Mexican Grill

Chicken Tortilla Soup from Fresco

Linh’s Bistro has a great Shrimp and Pork Soup

Pho Mi has a beautiful Shrimp and Pork Sate Soup

Sweeney’s Clam Chowder

The Best Tamale’s in Town: Chiapas Mexican Grill

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Chiapas Mexican Grill

With the wacky weather lately, the saying, “Chilly today, Hot Tamale” applies here.  Of all of the Mexican eateries in town, only a handful can claim to be “authentic” to the Mexican people’s tastes.  These menus are not Americanized, but are true to the way people dine in Mexico City or Chiapas, Mexico.  Simple, fresh ingredients and simple, homemade recipes.  Authentic is the case of Chiapas Mexican Grill in Centerville on State Route 48. The small diner is a perfect atmosphere for an authentic, Mexican Food Adventure.

As you know, what makes our food blog different, is that we visit a restaurant many times before we write a thorough article.  If a place shows promise, we revisit, and go on different hours, and different days and try almost every dish on the menu.  That way, one can

Chorizo Soft Taco – note the corn tortilla and lime

REALLY get the feel of the place.  Not just a one or two plates and a forkful of a friend’s dish, we are talking full Food Adventure experiences.  That is our philosophy to share with you reliable feedback on the very best spots in the Miami Valley.  After at least a half dozen visits to Chiapas Mexican Grill, we are here to give you the full scoop and some incredible photos.

From Horchata cinnamon like milk drinks with our friend Elsa, to Chimichangas and Enchiladas during Sunday football, we ate it all and are ready to share the goods.

 

Chicken Chimichangas

HERE’S THE SKINNY on CHIAPAS MEXICAN GRILL:

—Located in the heart of Centerville at 298 N Main St.  The quaint dining room seats about 50 people.

—Locally owned operation by a family from Chiapas, Mexico.  One of the owners used to work at Las Piramides restaurant in Centerville.  He finally convinced family members to get in on his plan to own their own authentic restaurant.

—Menu features family recipes and dishes from their town of Chiapas, which is at the most southeastern part of Mexico, near Guatemala.

—They are open 7 days a week with special prices on Margaritas on Mondays and Fridays.  All tacos

The Best Tamales we have ever eaten

are just $1.99 on Mondays.

 

This place is definitely one for your Food Adventure hit list. Each meal starts out right, with warm tortilla chips and some excellent salsa, packed with fresh cilantro.  Now that your tastebuds are warmed up… We present to you the best of the best of their menu… our patented feature ………… MUST EATS !

 

Half of the dining area

MUST EATS at CHIAPAS MEXICAN GRILL:

—TAMALE’S:
The best tamales we have ever had, hands down, Chico.  We know their secret.  They use banana leaves instead of corn leaves.  The bbq sauce, the corn mush and the pulled pork combine for a taste we have never experienced before. Our mouths are watering for more.

 

—IN HOUSE HOT SAUCES: IMPORTANT! Take advantage of the 2 homemade in house hot sauces, one red one green.  They are great to add to your salsa to thicken things up, or squirt across your dinner of choice.  Also dive into the bottled sauces on the table called El YucatecoXXX and Cholula

A spicy shrimp dish called Camarones ala Diabla

—TACO’S – SOFT and CRUNCHY:
The soft tacos are incredibly authentic, and are made with soft CORN tortillas which is, of course, the difference.  No cheese on the soft ones, just meat, onions and cilantro.  All tacos are served with lime quarters.  Grab these quarters, and squeeze every bit of lime juice onto your taco meat.  It makes the whole thing.  All the taco meats are good, but our top 4 soft taco meat choices you “must eat” are : a) Chorizo, b) Shepard Style (rotisserie pulled pork), c) Chicken and d) Carnitas (steak).  Don’t forget to add some salsa or house hot sauce.

Behold the Chicken Fajitas, still steaming and sizzling

The crunchy ground beef taco is delicious and loaded with lettuce and shredded, white, Mexican cheese.  Don’t forget to order one of those.

Get your butt in here on Mondays, when all tacos are $1.99, for a feast you will not soon forget.

 

—CAMARONES ALA DIABLA (Spicy shrimp): Large, perfectly pan seared shrimp, in a plate with hot sauce, rice and beans.  We got lost for a moment in our plate.  What woke us up was the  powerful flavor and HEAT! This is definitely a MUST EAT.  Good dish, make sure a soft drink, water or beer is near, Gringo.  Wow, was this dish something to write home about.

Under these mounds are two of the best chile rellenos in town

 

—CHICKEN FAJITAS: Served sizzling from the kitchen, the result is a nicely seared collection of chicken, green peppers, onions and tomatoes.  Served with lettuce and tortillas on the side, along with sour cream and guacamole, you have the building blocks for an epic fajita creation.

 

—CHILE RELLENOS CHIAPANECOS:
Oh man, this dish is the best of both worlds.  It is two, large stuffed peppers on a plate.  One is filled

The huge Torta Milanese. a lightly breaded Chicken Sandwich

with cheese, and the other is filled with ground beef and potatoes.  The results are one of the best chile rellenos plates we have ever eaten.  It has plenty of cheese sauce, salsa and rice so you can use the extra tortilla chips to make your own nacho scooping end to this dinner.

 

—TORTA DE MILANESE (chicken):
A huge sandwich, with a lightly deep fried chicken breast inside.  This is a big, delicious sesame seed roll, with all the fixins.  Each half could be a lunch sandwich on its own.  Eating this will have you yelling “Arrriba.”

 

—FLAN:

Flan, an incredible dessert

A delicate little dessert.  Like carmalized vanilla pudding with whip cream and cherry, the caramel drizzle sauce is naughty too.  We are not going to lie, we each could have eaten four of these, they were that good.

 

Honorable Mention:  

—POZOLE:
The owner’s favorite.  It is a spicy soup filled with chicken and hominy.  The warm, red broth will soothe your soul. The recipe is a family tradition from Mexico and like almost all of the menu items, a recipe from their Grandmother.

 

Cheese Quesadilla with fries (kids plate)

—THE GOLD MARGARITA: 
A family favorite.  Try it frozen, walk out smiling.  No shortness of tequila here.

 

**Note: We learned something on our trip to Chiapas.  Every table has a ketchup bottle from a company called “Tip Top Ketchup.”  We read the label and realized it was a local condiment company from Tipp City.  It went perfect with the fries on the Torta plates and kids cheese quesadilla plate.  We have found ourselves a new ketchup alternative.

The deep, rich color of the salsa, packed with cilantro

That does it for our rundown of what you gotta try at this new hot spot.

 

The small sign in the window says Taqueria, which means a place where tacos, burritos, and other Mexican dishes are made and sold.  That is an understatement.  This place is a treasure.  The building has housed eateries from Poor Richards and the Hungry Elk to Wrapsody, Roc-a-Fellas, and House of Kabab.  We look to see this one stay a while. Chiapas Mexican Grill, you’ve come a long way, baby!

For more original Food Adventures, please “like” us on Facebook by clicking HERE.

Feel free to browse more photos below from our multiple visits to CHIAPAS MEXICAN GRILL.

Ohhh those warm chips.. endless baskets

Carne Asada (steak)

Tip Top and fries

Grab a tortilla and turn the spicy shrimp into a shrimp burrito

Tostada – old school right there….

Spanish rice

In House Hot Sauce – the key to a good meal

The other half of the dining room

Chorizo, chicken and Pork tacos

Tamales !!

Salsa – a dip and a dance

Rollin up that fajita like a boss

Tacos and Tacos and Tacos (pork and steak)

Gettin corny with a steak taco

Since 1924 out of Tipp City

Crunchy Taco – ground beef

Pork Soft Taco

Chicken Soft Taco

Up close – Shepards Taco – (Pork)

Another Food Adventure begins

 

 

 

 

 

 

 

 

 

Darke County Announces First Brewery!

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Darke County’s first Brewery is set to open this summer

 

Big Rack Brewery is coming to Darke County this summer.  Dayton Most Metro and Food Adventures have the first inside scoop of what to expect. It will be located in New Madison at the current Kennedy Vineyards Homestead and Tasting room. You may recall our full story on the winery last week (click here).  Owners John and Louisa Kennedy are seeking licensing and are hopeful that the brewery will operational by June.

 

HERE’S THE SKINNY on BIG RACK BREWERY:

—BIG RACK BREWERY will be located at 3911 St. Rt. 722 in New Madison, Ohio in the same site as the winery tasting room

The Bar area of the Tasting Room

for Kennedy Vineyards.  The site is a fully operational farm and a family homestead.  It is also a vineyard, and you can see the rows of grapes as you pull into the parking lot.

—The brewery will feature 4 in-house brewed, craft beers on tap.  They will have one mainstay beer, an OATMEAL STOUT (yet to be named).

—The other 3 beers will be 1 Seasonal Brew, and 2 other taps that will be revolving with either new beers or returning favorites.

— The Brewery will sell growlers and pints and will continue to sell bottles of wines, glasses of wine, and wine flights.

Owners John and Louisa Kennedy

—There is plenty of seating in the tasting room and at the bar.  This building was the old corn crib for the farm.  There is also a beautiful view from the patio seating overlooking the farm and vineyard.

—The Food Adventures Crew has been to the homestead a handful of times, and the family is very genuine and friendly.  They make you feel right at home.

—The news is so fresh that they have not even finalized their website yet.  Stay tuned for the launch of www.bigrackbrewery.com

A perfect chance for you to visit and experience the Brewery and Winery is an incredible dinner event coming this summer.

They will be hosting a Hog Roast Food Adventure Dinner on Saturday June 3rd set with acoustic music early and a band in the evening.

The event is called “WINE and SWINE.”

*** SATURDAY JUNE 3rd “WINE and SWINE” HOG ROAST at KENNEDY VINEYARD and BIG RACK BREWERY ***

TICKETS (ONLY AVAILABLE ONLINE AT THIS LINK)  are $25 per person, and includes:

—One bottle of wine per person

Kennedy Vineyard in New Madison, Ohio

—Pulled Pork Hog Roast Dinner with homemade sides of Cheesey Potatoes, Cole Slaw and Baked Beans.

—Acoustic Music before and during dinner, Rock n roll Band after dinner in the barn til 9pm.

This will be a casual event, rain or shine, we will have tents and you can decide when you want to arrive, based on festivities from 2-10pm.

 

TIMELINE OF THE “WINE and SWINE” EVENT on SATURDAY JUNE 3rd, 2017

(come whenever you like, dinner starts 4pm)

2pm – Vineyard opens (cash bar available all day for extra purchases)
2pm – 4pm  Mingle on the vineyard grounds, explore the tasting room
3pm – 5pm Acoustic Music
4pm – 6pm Hog Roast Dinner is served, all you care to eat
7-9pm – Rock Band in the barn
6pm – 10pm CASH BAR

This promises to be a blast, so please GET YOUR TICKETS NOW !

TICKETS ARE PRE-PAY ONLY – click here to buy yours (Only 200 tickets will be sold)

Comfort and Fun

 

The Food Adventures Crew can’t wait to try the new brews and we are very happy for the Kennedy family.  We have seen the hard work they have put into the business over the past few years, and they have developed quite a following.   We wish them continued success on this additional venture and suggest you visit them before and after the brewery is open.  You will love this spot.

Speaking of love…. do you love the Miami Valley food scene?  Then join FOOD ADVENTURES on Facebook by clicking HERE.  We are not food critics, we are 3 passionate foodies that love to eat  We love to share our favorite local spots and more.  No rules, just good food.

Please feel free to browse the photos below of the Kennedy Homestead and future site of the brewery.

Tasting Room from the outside

John tends to customers in the tasting room

Early patio days – much more furniture now and same great view

Louisa educating us on their winery

Dinner bell

Wandering the vineyard

Updated tasting room

3 generations of family

Grandma Kennedy makes sure Ragu isnt double parked or she will pistol whip him with a yellow squash

We have a bigfoot sighting

The winery will be adding a BREWERY !

Kennedy Vineyard- expanding from wine to beer too !

It is great to see this locally owned business evolving

More patio seating

Chickens on the adjacent farm

From grapes, to hops and barley – they will have it all.

Outside the tasting room

Peaceful scene of the fields adjacent to the Vineyard – where baby Kal El landed in his spaceship from Krypton in Superman 1

Plenty of patio seating

Located near Greenville and Arcanum

Casual, at home feel

View of the tasting room and barn from the road

 

 

 

 

Best Local Winery You’ve Never Heard of: Kennedy Vineyard + **CONTEST**

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Kennedy Vineyards in New Madison, Ohio

It is all in the family for Kennedy Vineyard, a locally owned winery that you may not have heard of, but you will never forget.
Northwest of the Miami Valley, located in New Madison, Ohio, the property has personality, warmth and a homey feel.  It makes sense.  The winery and tasting room are all located on the family homestead. It is a fully functioning winery and farm.  Depending on where you live in Dayton, the trip could take from between 20 to 45 minutes.  It is a perfect date night, or destination Food Adventure.  It feels like a weekend escape, when you have really just traveled to the next county.

Time to explore……

Louisa and John Kennedy

HERE’S THE SKINNY on KENNEDY VINEYARD:

— Three generations live on the homestead, from grandma to the grandaughter.  All contribute to the working farm.  You may see some chickens and crops if you keep your eyes peeled.  Parts of the farm have been turned into the winery.  The tasting room is the old corn crib.  You may even get a welcome from the family’s young daughter, who is very sweet.

— John and Louisa Kennedy are the owners of the winery.  They have poured a lot of dedication and hard work into making the place a comfortable and delicious experience.  It is a welcoming spot and place that every Daytonian should visit.

Grapes on the vine

— Twelve years ago, John’s mom started planting the grapes.  John, who grew up in the home, took over production and in 2014, the tasting room was opened.

—The Winery address is 3911 State Route 722, New Madison, Ohio.  It is just a few miles off of an exit on I-70 West not far from Greenville/Arcanum.

—Kennedy Vineyard’s philosophy is to make the wines in small batches. This keeps the wines young, and helps preserve the fruity flavors.  Many of the bottle’s labels are artwork from friends, family and customers.  Some are drawn from photos taken at the winery by friends or family.

—The winery hopes to be brewing beer too by summer 2017.

A taste of “Twisted Oak”

— Limited Menu HERE offering flatbread pizzas, meat and cheese trays from local farms. The cheeses are from J’s Country Store and the meats are from Winner’s meats.

— Tasting Room Hours:  Thurs 6pm-9pm,  Fri 4pm-9pm, Sat. 2pm -10pm

— Wine Prices are as follows:  

****** Bottles of Wine – $10-$15, depending on what style you order.

****** Wine Flights:  7, one ounce pours for $5  or build your own wine flights for $1 per pour

Inside the tasting room

****** Glasses of Wine: $5 – $8.50 depending on the wine

They have an assorted meat and cheese plates that hit the spot, while tasting wines.  They sometimes offer flatbreads and soups as well.  But the main event is the wine, and we have the breakdown of all the wines you don’t want to miss.

*NOTE* Dear Sophisticated wine drinkers,  the selection of wines is not very dry, so don’t expect that.  You can expect some semi-dry and fruity wines, many of them sweet as well.  Keep an open mind, as they are a growing establishment using Ohio grapes.  You won’t find a dry, dark merlot here…..  yet.

 

MUST DRINKS at KENNEDY VINEYARD:

Meat and Cheese plate

TWISTED OAK:  One of their dry, red wines.  The wine is stored in oak barrels for flavor.  The result is traces of coffee and rich, dark chocolate.  The artwork on the label is truly unique.

 

LONE CEDAR RED:  A dry wine made with De Chaunac Grapes, which is a hybrid of a French-American grape project in the 1860’s.  The grape is vibrant in Canada, New York, Ohio and Michigan.  This red wine won the bronze medal at the 2015 Finger Lakes International wine competition.  Named for a lone

A view of the vineyard

cedar tree that survived on the farm.

 

DARKE KNIGHT:  One of the Big Ragu’s favorite wines.  It has black cherry and blackberry undertones.  The vineyard describes it as “a full bodied, red wine.”  A little too sweet for Hungry Jax tastes, this was a 2015 Finger Lakes International Wine Fest Silver Medal winner.

The youngest Kennedy on site showing off some fall squash harvest

 

RED NECK GIRL: The #1 selling wine at the Kennedy Vineyard.  Is it the name or the soft and sweet taste.  This wine dances with fruit flavors like cherry and raspberry.  Refreshingly delicious, this wine was also a Silver Medal winner at the 2015 Finger Lakes International wine fest

 

EMERICK SKY: Semi Dry crisp white wine, with refreshing citrus flavors.  Artwork on label is from a photo taken of the sky above Emerick Street.

 

RIESLING:  The Big Ragu also pegs this as his other favorite.   A sweet, refreshing taste , almost like champagne.  Very light, white almost clear wine.  The flavor is so nice and all day drinkable.  The Big Ragu drank this one so fast, John Kennedy looked at him and said “You’re not much of a sipper are you?”

 

Delicious wines

LOVE AT FIRST WHITE: A signature white wine from Kennedy Vineyard.  Big Ragu loves this one as well.  Cold, refreshing and sweet.  Fall in love with the sweetness and the bold flavors of the Niagara Grape.

 

RED NECK LOVE:  This is an invention of the staff.  It is actually a glass of half “Red Neck Girl” and half “Love at First White.”  The result is a popular sweet blush.  This one is a lot of fun and in the spirit of a Food Adventure.

 

BLACKBERRY WINE: Very fruity flavors abide in this one.  A little deep, yet subtle, it is a great sipping wine.  This wine is the 2nd most popular wine at Kennedy Vineyard.

Making “Red Neck Love”

 

RESILIENT: Their blush wine.  Pink in color, refreshing and semi-sweet wine.  $1 off all bottle sales goes to the Epilepsy Foundation

 

And now we turn to ones that are sold out until next year….

 

MUST DRINKS THAT ARE “OUT OF STOCK” UNTIL NEXT HARVEST:

Patio area

KV SUNSET: A dry, red wine, this is their Estate Reserve wine.  This means the grapes were grown on premises and processed from vine, to crush to bottle at the winery.  There were limited quantities of this one due to a limited quantities of a special “Chambourcin Grape” grown at the vineyard.  It is a French-American Hybrid grape, and rare at Ohio wineries.  KV Sunset is also the winery’s dryest wine.  This is their rarest bottle of wine, and since they only brew a limited small batch, it goes quickly.  Maybe you will get a taste in 2017.  This is their dryest wine on the menu.

Grandma Kennedy talks with the Big Ragu

 

CHARDONNAY:  This popular, dry white wine has a subtle oak taste.  It is light tasting and has hints of citrus flavor.  They are looking to get this favorite back in stock, real soon.

 

TRAMINETTE:  A semi-dry white wine, this is a well balanced product.  There are tastes of apple and pears, with a spicy end and aftertaste.

 

We have been to Kennedy Vineyard a four times now with friends, and this place has stolen our heart.  It is a great story about a charming local

Darke Night wine – not Batman, but Darke County

family, who are delivering a fun product.  Make sure you take the time to stop by this vineyard.

Now, we have an announcement…………..

*** SUMMER FOOD ADVENTURE “WINE AND SWINE.” at KENNEDY VINEYARDS SAT JUNE 3rd,  2pm-10pm ***

We are having a Food Adventure dinner event at Kennedy Vineyards for next year.

 

We are hosting at a 200 person limit, hog roast and barn party called “WINE AND SWINE.”

$25 per person, get your tickets at this link

Blackberry Wine

Attendees will each get a bottle of wine and a full Pork BBQ dinner.

SATURDAY JUNE 3rd, 2017 SCHEDULE:
2pm-4pm CASH BAR and Mingle on the vineyard grounds,
3pm-5pm Acoustic Music
4pm – 6pm Hog Roast Dinner to include:
1 bottle of wine per person.  Pulled Pork, homemade BBQ Sauce, Homemade Slaw, homemade Cheesey Potatoes, homemade Baked Beans
7-9pm Rock Band
6pm – 10pm CASH BAR

This promises to be a blast, so please GET YOUR TICKETS NOW !

LET’S GET SOME EARLY BUZZ STARTED…  pun intended

THE BIG RAGU, CHEF HOUSE and HUNGRY JAX have decided to give away 2 tickets to this event to kick off the new year !!

That is a $50 value – all you have to do is comment below and one person will be chosen at random next week to win 2 tickets to JUNE 3rds WINE AND SWINE event !!!

Check out more photos of the vineyard below.

Giving away 2 tickets to the WINE and SWINE Food Adventure event – comment below

Chickens on the farm

Big Ragu sips wine and ponders the year

Ohio Grapes

 

Vineyard

More Vineyard

Love at First White

Welcome to Kenney Vineyard

John and Louisa

A working farm

Tasting all the good stuff

Used corks

Fall at the Vineyard

Twisted Oak

At home with ” Apple of My Eye”

Sipping at home

The homestead

Ragu cooks with the wine

Kennedy Vineyard – a secret you now know about

Fall dried up

Autumn on the farm

Winery decor

Beautiful label

Lone Cedar Red

Sipping Emerick Sky

Scallops with wine

Grapes

Warm inviting and fall colors

2016: The Year in Dayton Food

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Tilapia over Rice at Archer's Kettering

Tilapia over Rice at Archer’s Kettering

The Dayton food world had comers and goers in the year 2016.   Lots of eateries opened and some closed.  We said goodbye to some old favorites and said hello to some new and exciting cuisine.

Today, Food Adventures looks back on the year in review.  If you are a foodie, check out our list below.  You will see a lot of new places in the Miami Valley that will spark your interest!

Get a fork, spoon and your nostalgia caps on as we explore the “The Year in Food.”

 

*****RESTAURANTS THAT OPENED in 2016*****

ARCHERS TAVERN, KETTERING: Taking a successful restaurant philosophy and expanding it to Kettering has seemed to work out well

Bean and chicken Arepas from "Arepas and Co."

Bean and chicken Arepas from “Arepas and Co.”

for the owners of Archer’s.  If the first couple of months are any indication, look for continued success at this location on Dorothy Lane in the old Tumbleweed location.

AREPAS and CO. – DOWNTOWN: This Columbian restaurant opened it’s 3rd location in old Olive Dive spot.  Besides a strong cultural menu, they offer catering to parties big and small.  Delicious, fresh and food choices you won’t find anywhere else.

BAR 145:  This restaurant chain is open at Austin Landing.  It is known for burgers, lots of beers on tap and a section of the restaurant that holds vintage 80’s arcade games and live music on the weekends. Definitely a fun place to check out.

Golden Graham Donuts from Bear Creek Donuts

Golden Graham Donuts from Bear Creek Donuts

BAR LOUIE: Austin Landing landed this chain in 2016.  A slightly more casual version of the one at the Greene, you can expect the same happy hour and burger specials.  And try the totchos – yes, tater tots in your nachos…

BASIL’S ON MARKET: North Patterson Blvd is the expansion location for this 2nd restaurant opening (the original one is still in business in Troy). Incredible food photos on their Facebook page scream “You gotta come eat here.”  They have some amazing looking food and a huge patio overlooking the water.

BEAR CREEK DONUTS: Inventive, locally owned donut shop in Miamisburg that raises the bar on toppings.  One trip to this place, and you will be hooked.  Golden Grahams on Donuts?  Yeah , they got that.

Margherita Flatbread Pizza from BJ's Taphouse

Margherita Flatbread Pizza from BJ’s Taphouse

BIBIBOP ASIAN GRILL:  This Columbus chain finally lands in Dayton near U.D. and has plans for a couple more to come.   The Korean inspired meals start with steamed rice, topped with your choice of grilled meats or tofu and a mix of fresh vegetables and Asian sauces.

BJ’S RESTAURANT & BREWHOUSE, FAIRFIELD COMMONS:  That craft beer brewing chain with the great appetizers, opens up another mammoth eatery near Fairfield Commons mall.  The menu is solid from top to bottom.

BLUE NOTE BISTRO and LOUNGE:  New jazz hall and restaurant on 23 E. Central Ave in Miamisburg, which offers Sunday brunch.  Over the summer, they expanded dining and music hours.  Their Facebook page usually details the happenings.

The Monte Cristo Sandwich from Cheddars – Yes, it is deep fried

BRAVO, FAIRFIELD COMMONS:  The familiar Italian chain, expands in the Beavercreek/Fairborn area.  Must eats are the ravioli, and of course we love to dip the bread in that olive oil mixture, all night long.

CARMELLA’S ITALIAN KITCHEN: Just opened in the old Murphy’s Pub location on Wilmington Pike.  Their menu features Italian foods and sandwiches.

CHEDDAR’S SCRATCH KITCHEN:  Chain out of Irving, Texas, with dozens of locations reaching up into New York.  Big portions and a huge menu with semi-reasonable prices.  Think TGI Fridays on steroids or a casual version of Cheesecake Factory (with no cheesecakes.)     The new popular place at The Cornerstone development on Feedwire Rd.  Warning: Long waiting list during peak times.

The Chicken and Steak Fajitas from Chuy’s

CHUY’S, FAIRFIELD COMMONS: This Mexican chain is popping up stores quickly and the newest one is a location near the Fairfield Commons Mall.  Great guacamole dip starts out each meal right.  Try the margaritas and the Elvis Presley Memorial Combo of Enchiladas.

CRAFTED and CURED:  Two local men started this in Spring, 2016.  The concept is a cured meat shop, with over 60 craft beers on tap, featuring ales, stouts, ciders, sours and meads.  Of course the menu will feature rare meats and cheeses.  Read Chef House’s scoop HERE on her MostMetro article.  And they’ve just announced that 3 more food businesses will be joining them in 2017- a deli- Local Hero Butchery & Fare, a seafood option- Jack Lukey’s Oyster Saloon & Caviar Bar and Mediterranean goodies from Glasz Bleu Oven.

 

Chef House with a brew at “Crafted and Cured”

D20: A Bar With Characters-  Board games and brews on draft are the hallmark for this new place in the shopping center adjacent to the Whipp Rd Kroger.  Local owners Andrew Sparks and Christine Cooper have come up with the concept, and the drinking and dining area look inviting.  The D20 reference is a slang name for a Dungeon’s and Dragon’s 20 sided dice.

DARK HORSE TAVERN (closed in July -reopened in Nov.): They abruptly closed in July 2016, but the love of this place caused a deal to transfer the ownership and keep the menu and music alive.  Known for bands and BBQ, it is a great watering hole, with a huge bar.  Opened back up in November, Manager Nikky Vontz  is getting this place running right!

DON PATRON MEXICAN GRILL of FAIRBORN:  They have 2 Ohio locations, the latest being on 2632 Colonel Glenn Highway.  Specialties include Carnitas, Burritos, Fajitas and of course, Tacos.  They even have wings.

DOUBLE D’S FIT-Q MEAL PREP:  Waynesville’s BBQ boys have opened a brick and mortar place in downtown Lebanon.

Double D’s BBQ on a Cornbread Waffle

Owners Dan Velemirov and Dustin Seyersdahl are known for some great traditional BBQ.  They also have a signature sweet cornbread waffle and BBQ hot shot.

DOUBLEDAYS, SPRINGBORO: One of Dayton’s most popular locally owned restaurants, expanded to another location in front of the Dorothy Lane Market Springboro in the old Sammy’s El Pueblo building.  New location, but the same old favorites remain.  If you have not tried their homemade soups, you are in for a treat.  They also showcase an extensive sandwich, burger and dinner platter menu.

Doubleday’s Greek Chicken Soup- now in Springboro too

FREDDY’S FROZEN CUSTARD & STEAKBURGERS: A new fast food chain hits Dayton.  It is a cross between Steak and Shake and Culver’s.  Quick smashed burgers on the grill, hot dogs and custard sundaes are the signature of this quick bite.  Drive thru or dine in, and you will enjoy this throwback meal.

GYRO DELIGHT:  Some good buzz is going about this new gyro shop on Wilmington Pike.  They have familiar treats like Shish kabobs, Greek fries, chicken gyros and traditional gyros.  They also carry exotic Mediterranean food like baklava, shawarma, moussaka and dolmades.

JOHN ANTHONY’S SOUTHERN CUISINE:  This spot opened

A Double Cheeseburger from Freddy’s Steakburgers and Custard

in summer 2016 on Salem Ave.  They feature salads, fried catfish, collard greens, fried chicken & waffles.  Soul food at it’s finest, even down to the fried okra.

KUPBOP:  The latest quick eatery on Woodman Dr.  highlights the lighter, healthier side of Korean cuisine.  The “Create Your Own” seems to be the way to go.  This is the Korean version of Chipotle.

MARILYN’S GRILL:  This restaurant has been serving Soul food on North Main since January. Daily specials like Pork Chops, and Lemon Pepper Wings are crowd pleasers.  Other items like chicken and dumplings, or Philly Chicken subs look unreal.

OinkadoodleMoo is back in Miamisburg

MIKE’S NASHVILLE HOT:  The new “go to ” place for Southern fried chicken at Austin Landing.  Hand breaded chicken in strips, or whole pieces, spicy or not.  They also have a slew of sides and a perch option, with a 2nd location coming to Centerville on 48.

MURRAY’S PUB: Opened in January, 2016, then in December, 2016 announced it would be transitioning into the 937 Grill and Taproom.  Two new owners are taking over.  Look for an expanding bar menu and continued drink specials.

Panda Express in Bellbrook. The only Chinese Drive Thru, has cheese wontons

OINK-A-DOODLE-MOO: Miamisburg is the new location for this place, formerly in Kettering.  Great BBQ, sauces and sides are the tradition here.  Located at 40 N Main St in Miamisburg, they have a full catering menu too.

OLD BAG OF NAILS PUB: Cross Pointe’s latest restaurant is one of a group of Columbus owned eateries.  They have an extensive menu of burgers and sandwiches, and many seafood entrees like Scallops, Blackened Tuna Steak and Fried Clams. A nice soup and dessert offering round out a large menu of options.

Panera in Huber Heights is now serving delicious onion soups.

OLD SCRATCH PIZZA and BEER: The word is out about this new pizza place, and the feedback has been great.  They have red sauce options, white sauce options,salads, sandwiches and a full craft beer list.  Create your own pizza, or choose from the dozen options they have.  Located at 812 South Patterson Blvd. there’s even a great private room for parties or meetings.

PANDA EXPRESS:  Dayton’s only “drive thru Chinese restaurant” is here.  This eatery is owned out of California with sites all over the USA including mall courts.  Menu choices are simple and traditional.  Choose from chicken or shrimp in sweet sauces or fried.

Pastrami Sandwich from Primanti Brothers, a chain out of Pittsburgh

PANERA BREAD, HUBER HEIGHTS:  The familiar chain with the bread bowl soups, pastries and more.  Huber Heights, you too now, can enjoy the fun.

PHILLY PRETZEL FACTORY:  Centerville just held a ribbon cutting at this location on S. Main Street near Lock 27.  Big, Soft Pretzels are the love here, with various toppings and dips.  Get ready to make and bring back some memories with your first bites.

PIZZA FIRE: The fresh toppings pizza place where you run down the line and top it yourself.  The new location is on 4325 Far Hills Ave in Kettering.

PRIMANTI BROTHERS:  The famous Pittsburgh chain is now in Dayton too, near the Fairfield Commons mall.  Overstuffed pastrami sandwiches, reubens, and are all the rage here.  Are they as good as the original?  You be the judge.

Rapid Fired Pizzas are popping up all over. They have a Blueberry Dessert Pizza !

RAPID FIRED PIZZA (4 new locations): Fairborn, Centerville, Bellbrook and Huber Heights,  locations are all news and  have all been thriving and Kettering opensthis Friday with FREE pizza.  Quick Pizzas and Quick huge salads for about $7.95.  With topping choices like ricotta cheese and sun dried tomatoes, what’s not to like?

SKY ASIAN CUISINE: The upscale Sushi restaurant that took over the struggling location at the corner of Wilmington Pike and Woodman’s fork in the road.  All the discussions we have heard about this place have been very positive.

SMITH’S BOATHOUSE RESTAURANT: On the Great Miami River, in Troy, Ohio, this upscale dinner place specializes in Seafood and Steak.  A fun, elegant setting, and the owners are lifelong locals who seem to really care about the food quality.

Loose Meat Sandwich from Spent Grain Grill. New inside Warped Wing 2016

SPENT GRAIN GRILL:  Inside Warped Wing Brewery, this literal hole in the wall place serves tremendous amounts of food to a busy, thirsty brew crowd.  From loose meat sandwiches to the tater tots, we are fans of this new place.  Spent Grain literally uses the waste from the brewing process to make pizza dough and bread for their burger and  sandwich buns.  Good idea, and it fills a need  for tasty food while drinking locally brewed beer.

STAGECOACH CAFE:  New Carlisle has a quaint new eatery that is turning heads.  With 35 facebook reviews and all of them 5 stars, it is time to give credit where due.  Specials like Lasagna and Chicken and Noodles, point to a place with comfort food.  There saying is “Stop in and try the homemade difference.”  It looks like it is time for a a Food Adventure.

TABLE 33: With the saying “grow, share, eat,”  they are blazing a unique trail in the breakfast food jungle.  They use locally sourced products and have faith based philosophy of turning no hungry person away.   Located at 130 West 2nd Street, they offer weekend brunches as well.

James Nunez and his wife have a restaurant now on West Third Street.

TABLE of CONTENTS CAFE:  Xenia area cafe owned by Cassaundra Lee.  It is actually inside the Blue Jacket Bookstore.  They have a daily menu with coups made from scratch.  Hand baked items are available for dine-in or takeout.

TEXAS BEEF and CATTLE CO.: Originally know for festivals, these caterers now have a restaurant where patrons can own a share of the establishment.  Being an owner has its privileges such as price breaks and more.  Owner James Nunez and his family make some of the most succulent beef brisket we have ever tried.  Their BBQ sauces and rubs are amazing.  Get to 1105 W 3rd St, these people know what they are doing.

TOKYO JAPANESE GRILL & SUSHI:  New full service sushi restaurant with hibachi and Japanese soup choices as well.  Located across the street from the Cornerstone development on Feedwire Rd, it has been open since April, 2016.   Menu offers deals on larger pieces of sushi orders.

VICTOR’S TACO SHOP:  Recently opened at 1438 Keowee Street, there is also a location at 1002 N. Broad St. in Fairborn.  This colorful drive thru specializes in Tacos, Rolled Tacos, Quesadillas and Todstadas.

Zombie Dogz: now on Brown Street Serving “Juan of the Dead” and others

THE WANDERING GRIFFIN: The newest Brewery and watering hole has a unique design.  They have a couple bars and a coffee bar called Wanderlust.  The menu for breakfast, lunch and dinner is getting great reviews.  You may recall this place used to house Quaker Steak and Lube near Wright State’s Campus, just off Colonel Glenn Highway.

THE WRIGHT PLACE:  Completely remodeled restaurant inside the Holiday Inn, across from Wright State.  This eatery looks to pull guests in with historic decor and great food.  Using local foods and a “chef’s garden,” Chef Justin White looks to kick things up a notch on his menu.

ZOMBIE DOGZ: Dayton’s most popular food truck has a brick and mortar location on Brown St. in the old Shish Wraps storefront.  David and Lee VanArtsdalen have really pushed the envelope over the years, and now you can have all of your favorite dogz – check out their menu here.  How can anybody not love this fun place?

 

“Street Style Gyros” are must eats at the Greek Street Food Truck

*****NEW FOOD TRUCKS IN 2016*****
GREEK STREET FOOD TRUCK: Owner Chris Spirtos has taken his street Gyro recipes to the Dayton streets with great success.  They have one of the more grueling schedule of appearances, and it has led to many being exposed to their great foods.  Our faves are the baklava, spanakopita and “Chicken Gyros, Street Style”


LATIN AREPAS FOOD TRUCK:  A family operated food truck, that also offers catering.  The menu includes classic Venezuelan,Colombian, Latin American, and Tropical cuisine.  Menu items include Arepas, Tacos, & Empanadas.  They are Vegan & Vegetarian Friendly, with Gluten free choices.


MENEHUNE TIKI BUS: This is the only double decker food truck in Dayton, and it is a stunning sight.  Although dogged by a couple of unfortunate mechanical issues and a wreck, they are back and bringing their Hawaiian and South Pacific food to the Miami Valley masses.  The Kalua Pork Grilled Cheese sandwich is a “must eat.”

Menehune Tiki Bus is a two story Food Truck

SON OF A BISCUIT:  Dayton’s Breakfast Food Truck featuring Biscuit and English Muffin Sandwiches.  Brad Manning, the owner prides himself on quality ingredients so he only serves Landes Fresh Meats from an old fashioned farm market in Clayton that specializes in Farm-Harvested Beef & Pork.  This Food Truck makes it easy to want to “rise and shine.”

 

And now … sadly, some of our favorite Food Adventure spots closed this year as well…

We give a tip of the hat to those we will miss.

*****RESTAURANTS THAT CLOSED in 2016*****

Bad Dog, Nice Taco is missed !

BAD DOG, NICE TACO: Our own Chef LeeAnne House and Brian Johnson teamed to bring you a hot dog and nacho cart that spoiled us with toppings from feta to freshly made housemade sauces.  Currently Chef House is in Chicago, and when we asked about a re-opening possibility for Bad Dog, she said “never say never.”  Stay Tuned.

THE BARNSIDER: After more than 41 years, the Barnsider restaurant served its last meal in May 2016.  Known for prime rib and shrimp dinners, you can still buy their cocktail sauce at local grocers and Foremost Seafood.

No more Bob Evans French Toast on Harshman Rd

BOB EVAN’S:  The location on Harshman Road, near Stebbins High School closed in 2016.  We hope the students of Stebbins are still able to get biscuits, gravy and pancakes at acceptable intervals.

BOSTON’S BISTRO: July 2016 marked a historic closing.  After 35 years of business, owner Dave Boston closed his establishment on N. Main Street. Much of his business has been at the old Sports Page location. It was a building his father built.  Boston’s was known for being the first place to sell multiple craft beers in the Dayton area.  He started selling craft beers in the 1970’s.  Dave said he would reopen at another site if the deal was right.

David Boston, in his now closed pub

CORLEONE’S CENTERVILLE:  This spinoff pizza joint was the 2nd location for Corleone’s, tucked into a shopping center on 725 behind Fricker’s.  It never quite took off, even though they had some tremendous pizza and pasta options.  Thankfully the Patterson Rd. location is still open.

DESIGNER DOGS:  It opened in January, 2016 inside the Fairfield Commons mall, and closed in September.  Inventive toppings on the hot dogs included shout outs to various cities and states.  The owners promise a return in some fashion, noting a deal in the works to mass produce their dogs.  Hopefully we see them again real soon.

Corleone’s in Centerville closed. We miss the pasta dishes .

DON PABLO’S, FAIRFIELD COMMONS:  They were one of the first restaurants to open around the Fairfield Mall.  Decades later, they would close in 2016 citing lack of business.  We are sad to see them go as their drinks and chips with salsa were some of the best around town.

DT’s KITCHEN CARRYOUT: They opened in March and closed in December, 2016.  The menu was a broad diner menu from Quesadillas to Fried Shrimp Dinners.  We hate to see locally owned restaurants close, especially when the customer reviews looked so good.

Inside Sushi Cafe one last time

ECLIPSE COFFEE and TEA:  Locally owned coffee shop located on Wilmington Pike between LaRosa’s and Frisch’s.  Maybe the location was tough, because it looks like the product was superior.  They carried quality coffees and teas out of Seven Hills, Ohio.

KAI SUSHI CAFE: One of Dayton’s first sushi restaurants. The crowds had dwindled over the years with increased competition.  An empty parking lot seemed the norm the last few months, and after a couple of transfers of ownership and a legal dispute, the restaurant could not continue to operate.  We hope this old Howard Johnson building on Byers Rd. gets a new tenant soon.

KRISPY KREME: January, 2016 was the closing date for cult favorite.  The national donut franchise could not keep up with local

No more “Hot Fresh Now” light.  Damn you Krispy Kreme !

favorites.  Although it will close, regional bakeries will still be pumping Krispy Kreme product into various gas station convenient stores around town.

LAROSA’S, HUBER HEIGHTS:  Buddy LaRosa decided to pack this one in during 2016.  The Cincinnati based company could not get the business they wanted to stay open.  But don’t worry although the 7375 Old Troy Pike location is closed, there are others around Dayton and of course Wayne students can still get slices at King’s Island.

LaRosas closes in Huber Heights – no more all you can eat spaghetti

LOGAN’S ROADHOUSE, FAIRFIELD COMMONS MALL: A surprise to many, corporate cited high rent and low income for the closing.  If you people would have just not thrown your damn peanut shells on the floor.

MAX n ERMA’S SPRINGBORO:  Located at 710 Gardener Rd, off of State Route 741, this restaurant closed in January, 2016.  We love Max n Erma’s.  We love this regional chain and concept from the Garbage Burger to the drinks.  Hopefully another one will open in town, soon.

Chopped Steak and Sweet Potato from Logan’s Roadhouse

MCKENNA’S GRILL: This restaurant on Presidential Drive in Fairborn, inside the Holiday Inn, closed to make way for “The Wright Place.”

MURPHY’S IRISH PUB:  This locally owned restaurant closed in late 2016 and was replaced by Carmella’s Italian Kitchen.  It’s sister restaurant Paddy’s in Centerville remains open.

OSAKA SUSHI and BUFFET:  Dayton’s first conveyor belt sushi restaurant, was an upscale buffet that just never

Sangria at Max n Ermas

caught on.  There was a strong regular customers of Asian descent, but the big crowds were few, forcing them to close.  The owner has promised to renegotiate the rent and reopen as a hibachi restaurant much like Sake or Benihana.

Osaka Sushi Buffet and Hibachi has closed on Kingsridge

QDOBA, BROWN STREET: This eatery closed July 2016.  It was located in the heart of the busy restaurant district across from University of Dayton.

SHISH WRAPS:  Simon Abboud owned this health conscious restaurant that turned Mediterranean street food into some wonderful creations.  We were very sad to see this place on Brown Street go.  Their hummus, tabouleh and sauces were all made from scratch.  Their shish wraps always left us “shish faced.”

SUSHI CLUB: February, 2016 marked the end for this “all you can eat” made to order sushi place on Alex Rd.  We had hit this spot many times and always had a good meal.  Maybe the food costs did them in, but they never could seem to capture the big crowds although they had a regular following.  We were surprised it closed so quickly and really miss the food.

Fajita Rancher Bowl from Qdoba

TASTY MEASURES CAFE: Although they made their own deli meats using Sous Vide style cooking methods, the business crowds were not enough to stay open.  Unfortunately this locally owned cafe on Jefferson Street closed in June, 2016.

UNCLE SUNNY’S HOMESTYLE CAJUN FISH & CHICKEN:  A family owned spot on 131 Cincinnati Ave in Xenia, it was all about the fried fish and chicken.  The reviews were great, and although they originally were going to be a 24 hour restaurant, that never came to fruition.  The owners are hinting at another project in the works, so stay tuned.

A Shish Wrap

That does it for the movers and shakers of this year.  Do you have a comment about any of the places that have closed or opened?  Please leave your thoughts below.

Do you have any predictions for 2017 ?

We look forward to more Food Adventures in 2017.  If you would like more on the Dayton food scene, follow us on FACEBOOK by clicking HERE.

HAPPY NEW YEAR to all, and to all a good bite!

Sushi Club – all you want sushi closed on Alex Rd.

Side of Lobster at Logan’s Roadhouse – CLOSED by Fairfield Commons Mall

Archers Kettering is HERE !

Bad Dog Nice Taco’s Breakfast Omelette taco

Chuy’s Elvis Enchiladas – a tribute to the King

Zombie Dogz – DEAD DIXIE dog

A Hot Dog from Freddy’s Steakburgers & Frozen Custard

Panda Express – Honey shrimp and General Tsao Chicken

Rapid Fired Pizza has lots of sauces !

Spent Grain’s cheesey gravy tots – inside Warped Wing

End of an Era – Boston’s Closes

All you can eat Sushi Club closes on Alex Rd. in 2016

The Greek Street Food truck cooking spinikopita

Kai Sushi Cafe – a last sushi roll

The Pork Grilled Cheese from Menetune Tiki bus – food truck

“Santa, We’ve Been Naughty with Food”

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Has this face been nice?

Has this face been nice?

Dear Santa,

“You see us when we are sleeping, and know when we’re awake. /We know we better be good, but some shortcuts we just had to take.”

The Food Adventures Crew admits it.  We made the naughty list.  Today we come clean about our secret shortcuts we use from time to time while in our kitchens.

THE BIG RAGU HAS BEEN NAUGHTY: 
The Big Ragu has a secret. It is a blemish on his Food Adventure career… Yes it is true, sometimes he fakes it. Sometimes, when in a pinch and he needs some marinara sauce, he turns to a locally jarred sauce. It is one of the only ones

The Big Ragu gets help on occassion

The Big Ragu gets help on occasion

he trusts. Mamma DiSalvo’s Marinara Sauce has saved him in many a tight spots.  From parties, to last minute luncheons, it has saved him from Manicotti to Mostaccioli.  When faced with hours and hours of cooking down a home made spaghetti sauce, sometimes he gets a little help from Mamma!  The sauce is the closest thing to The Big Ragu’s family recipe that he has tasted in a jar.  Ahh and the stress it saves.  Seriously, Foodies out there, this is the best jarred sauce in the WORLD.  Honorable mention to 2 other sauces:  Schiavione’s and Zappia’s, both made locally! I’m sorry Santa, shhhhhh  no one knows!

 

HUNGRY JAX HAS BEEN NAUGHTY: 
Jax has a secret.  Yes, this impeccable home cook has a naughty short cut.  Not even her Elf on a Shelf knows about this one.  Her bad Food Adventure act?  Sometimes she uses American cheese in my mac and cheese.  To top it off, she uses

Jax Mac n Cheese

Jax Mac n Cheese

the Boar’s Head Sharp American Cheese instead of Kraft.  (This is actually a great tip for you cooks out there who love a rich Mac n Cheese.  Hint #2 add maple sausage crumbles into your mac n cheese.)  Ahem .. Dear Santa, I am sorry I have been bad, and if you think I deserve coal in my stocking, I will use it for summer cookouts.

 

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Adopt puppies like me through Miami Valley Pit Crew

CHEF HOUSE HAS BEEN NICE:
Dear Santa, I have been nice.  I would never do anything like those culinary shortcuts, as you know.  If you need a wooden spoon to spank the other two, you can borrow one of mine.  Now to reiterate my Christmas list, let’s go over it again shall we Santa?  To start with, I want a HUGE de-stemming machine, something that can really breakdown the peppers for my sauces.  Also, an endless supply of empty glass bottles would be nice.  And a cleaver, remember? A BIG cleaver. One last thing… how about one more little sweet puppy from the Miami Valley Pit Crew, who rescues local dogs?  (Miami Valley Pit Crew is a great organization that has helped place dozens of dogs into loving homes.  Locally owned, it is a great Dayton area charity to support this holiday season). That’s all, Santa.  (Here is a tip though…  the frozen gnocchi at Trader Joe’s  is a great product if you don’t have time to make your gnocchi from scratch).

 

Have you been naughty or nice this year?  Do you have any shortcut culinary confessions you want to share below?

Please comment and tell us about your naughty Food Adventures!

From all of us at Food Adventures, we with you a Merry Christmas, Happy Holidays and a very prosperous New Year.

Have you been naughty ?

Have you been naughty ?

Chef House needs some pepper peelers, Santa !

Chef House needs some pepper peelers, Santa !

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Big Ragu uses Mamma DiSalvos Jarred sauce when he doesnt have enough time for his own sauce

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Chef House has been nice – she wants some more cutlery, Santa

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Jax uses Boars Head instead of Kraft for her Mac n Cheese

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Jax is a whiz in the DLM Culinary Center

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Chef House at a Spicy Olive Cooking Class

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Mac N cheese with Maple Sausage – Hungry Jax made it

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More empty bottles please !

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When it is gonna take hours and you got minutes.. Ragu fakes it

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Manicotti from Ragus Kitchen – he didnt use DiSalvos Sauce this time

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Kitchen Perfection

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A scoop of Hungry Jax Mac N Chese

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Dear Santa – maybe one more play pal for these guys?

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Dear Santa – a pepper processor would be great, thanks !

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Hello .. my name is Big Ragu and this is my manicotti

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Sometimes Ragu is nice …

 

Maui Mae’s Bakery, Offering Tastes of Paradise

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Owner Anna Borchers (right) on Living Dayton TV

Owner Anna Borchers (right) on Living Dayton TV

Anna Borchers may be new to Dayton, Ohio, but she is an old pro at baking.  Our Food Adventure Crew is excited to introduce you to the owner of Maui Mae’s Bakery and tell Anna’s story.

Have you ever tasted paradise? Look no further.  We are in love with her chocolates, pralines and macadamia nuts.  If you like to give locally made gifts, she might have just what you are looking for this holiday season.  Get ready to learn about one of the “up and coming” businesses in the Miami Valley.

 

HERE’S THE SKINNY on MAUI MAE’S BAKERY:

Raw Chocolate and Macdamia Nuts

Raw Chocolate and Macadamia Nuts

—Maui Mae’s began in, as you would guess, in Maui, Hawaii in 2011.   Anna had her first child and realized she didn’t want to go back to work.  From there, a business was born.

—Anna comes from a family of natural cooks.  Her mother made everything from scratch and was an excellent baker. Baking runs in this family! Not only Anna’s mother, but her great grandmother on her father’s side (whose name was Mae) and all three of her great grandmother’s daughters were great bakers as well.  Of course Anna’s children already like to bake with her and be official taste testers.  Her husband is a Dayton native and Chaminade Julienne graduate.  It is definitely a family business.

Maui Mae's Logo

Maui Mae’s Logo

— When Maui Mae’s was in Hawaii, the baking first started in a friend’s restaurant at night while the restaurant was closed. Anna made cookies, breads, torts, brownies and much more.   Now in Dayton, she focuses on Hawaiian pralines, raw coconut chocolates (they melt in your fingers and are so amazing) along with Hawaiian grown macadamia nuts.

— The company logo is Anna’s daughter, hula dancing.

 

WHERE TO FIND MAUI MAE’S “MUST EATS”:

You can find her products in quite a few local stores: Arrow Wine on Far Hills, all three Dorothy Lane Markets, the Centerville Whole Foods and both Jungle Jim’s.

Hawaiian Pralines

Hawaiian Pralines

— Maui Mae’s phone number for special orders is (808) 268-8021 or mauimaes@gmail.com

—If you want to meet Anna Borchers in person, come check out one of the many events she sells at. She will be at the Night Market on December 16th.  This market is held at the Yellow Cab Building at 700 E. 4th street from 5pm-10pm.   The Night Market features free entry, lots of local vendors and local beer on tap.

Maui Mae's Bakery has some delicious options

Maui Mae’s Bakery has some delicious options

—You can also catch her at the Oakwood Farmers Market holiday event on December 11th from 11am-5pm at 1947 Far Hills Ave.

—Throughout the year she frequents the 3rd on 3rd, and The Grandview Farmers Market. She also does the Cyclops Festival in Yellow Springs, Dayton Most Metro’s Sweet Treats Festival, and the Chocolate Festival.  She is a busy lady!

 

MORE ABOUT MAUI MAE’S OWNER, ANNA BORCHERS:

Chef House took some time to ask Anna a few of our favorite questions, of course many about food.

Macadamia Nuts, in fresh from Hawaii

Macadamia Nuts, in fresh from Hawaii

 

Q1 – What is Anna’s favorite food and dessert?

***Eggplant Parmesan and chocolate cake.

 

Q2 – Anna, do you cook at home regularly, and if so what is your favorite cuisine?

***Yes, she loves to cook at home, loves to cook dinner for the family and her fave cuisine is Italian.

 

Santa gives Maui Mae's A thumbs up for Christmas Gifts !

Santa gives Maui Mae’s a thumbs up for Christmas Gifts !

Q3 – Can Maui Mae’s do special orders for holiday parties and gifts?

***Yes! She has a variety of trays available and Christmas tins. She will even deliver orders over $30.

 

Q4 – Do you have any local collaborations?

***Yes! She buys her cocoa from Fairly Simple, uses Twisted River Coffee and is hoping to use Chef JC’s Hawaiian vanilla very soon.

 

Food Adventures cannot stress enough, our fondness for the sweet tastes of Maui Mae’s Bakery, and charming nature of the owner, Anna.

Beer Pralines !

Beer Pralines !

 

Be the hit of this year’s Christmas, and spread the love from this local business.  Hurry and place your orders at (808) 268-8021 to ensure you have your piece of paradise, in time for the Holiday Season.

Please browse the photos below for more photos of Maui Mae’s goodies.  Try not to drool all over the computer.  These one of a kind, mouth watering creations will do that to you.  Make sure you get to taste this stuff.  It is a true, local Food Adventure !

Are you a foodie with love for local restaurants?  Then join the 7,000 Dayton area foodies on Food Adventure’s Facebook Page CLICK HERE.

 

 

A perfect Christmas Gift - GIVE LOCAL !!

A perfect Christmas Gift – GIVE LOCAL !!

Raw Chocolate with Macadamia nuts

Raw Chocolate with Macadamia nuts

Special Creations form Maui Mae's

Special Creations form Maui Mae’s

More Macadamia Nuts over Raw Chocolate

More Macadamia Nuts over Raw Chocolate

Anna and her family all participate in the business

Anna and her family all participate in the business

 

 

McDonald’s Chicken Breakfast Sandwich Giveaway !

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Chicken Biscuit with Cheese and Honey

Chicken Biscuit with Cheese and Honey

The Big Ragu is a fan of the new chicken breakfast sandwiches at McDonalds and he wants to give away some free sandwiches to you.

***Five lucky people who comment below on this article, will be chosen at random to win Two Free Breakfast Sandwiches each***.

The best part (besides them being free) is that you don’t have to wait just for breakfast hours.  These babies are the newest items available all day as part of McDonald’s All Day Breakfast Menu.

 

HERE’S THE SKINNY ON McDONALDS NEW CHICKEN BREAKFAST SANDWICHES:

The Chicken McGriddle

The Chicken McGriddle

— CHICKEN MCGRIDDLE:  A fried chicken patty, tucked between two pancakes, injected with syrup.  This is probably the fave of the bunch.  This is like a chicken and waffles in every bite.  Here is a tip, order it with cheese !

— CHICKEN BISCUIT: A full country biscuit houses this fried chicken patty.  Here is a tip, order it with honey, it will make your mouth water.  This is the most filling of the three sandwiches.

— CHICKEN MCMUFFIN: This sandwich is, of course, a fried chicken patty on a toasted English Muffin.  We love to try this one with a little bit of mayo, so ask for a packet.   Bring some crunch into your morning with this winner.

Ronald visited us at the McDonalds on Yankee and 725

Ronald visited us at the McDonalds on Yankee and 725

HONORABLE MENTION: Don’t forget to order a hash brown to go along with your sandwich.  Want to get a little wacky?  Put the hash brown inside the sandwich like the Big Ragu does.  We call this creation a “McChicken ‘n Tater” sandwich.

So, next time you are on the go, and pull into the Golden Arches, remember these Food Adventure tips.  For about 2 bucks you can grab a good sandwich.  They are great as is, but if you want to doctor them up, consider ordering them with cheese and honey.  Even order them with mayo depending on your condiment preferences.  Remember, they aren’t just for breakfast anymore, since McDonald’s serves them up all day.

Food Adventures has no rules, we eat it all and give our slant

The Chicken McMuffin with Cheese

The Chicken McMuffin with Cheese

Our creation with a hash brown "A McChicken Biscuit n Tater" sandwich

Our creation with a hash brown “A McChicken Biscuit n Tater” sandwich

Bite into a Chicken McGriddle

Bite into a Chicken McGriddle

Chicken Biscuit With Cheese - Doctor it up with honey !

Chicken Biscuit With Cheese – Doctor it up with honey !

Does anybody else do the stuff Big Ragu does? A Food Adventure on a muff

Does anybody else do the stuff Big Ragu does? A Food Adventure on a muff

Dripping with cheese and honey - The Chicken Biscuit

Dripping with cheese and honey – The Chicken Biscuit

How about a Chicken McMuffin with some mayo?

How about a Chicken McMuffin with some mayo?

on everything food related.  Original photos, and we write our own weekly articles.  Foodies, welcome to your paradise !

For more daily food fun with no rules, “like us” on Facebook by clicking HERE.  Enjoy the photos below.

Now… how to**** WIN TWO FREE BREAKFAST SANDWICHES *** Just comment below.  We will choose  5 winners at random next Wed.  Dec 7th.  Stay tuned and GET YOUR CHICKEN ON !

 

 

 

Ariake Sushi Event Announced for Jan. 16th

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The Dayton Roll

The Dayton Roll

All You Can Eat Premium Sushi Rolls?? YES !!  Sushi Lovers… unite !!

Food Adventures has done it again.

We have partnered with Ariake Sushi to host a ONE NIGHT ONLY, all you want sushi event on Monday January 16th, 2017.  They have agreed to open up on a Monday evening and let our Food Adventures Crew have the entire restaurant.

TICKETS ON SALE AT THIS LINK.  Tickets include tax, tip and water/tea.  

Please note, we only have room for 50 people at this dinner. So get your tickets NOW !

Ariake is known for terrific, premium sushi. You may have seen our previous article on this restaurant HERE.

Miso Soup included

Miso Soup included

Owner Miko Whigham and her sushi chef, Chef Sasaki have planned an incredible spread, and this night will be one of a kind.  This is the foodie event you have been waiting for.

 

HERE’S THE SKINNY on ARIAKE SUSHI’S ALL YOU CAN EAT FOOD ADVENTURE:

WHEN: MONDAY, JANUARY 18th, 2017 at 6:30pm

The Godzilla Roll

The Godzilla Roll

WHERE: ARIAKE SUSHI RESTAURANT, 59 FIESTA LANE, MIAMISBURG

COST: $45 per person this includes the tip and tax and the following….

— MISO SOUP

— CRAB & SEAWEED SALAD

— ALL YOU CAN EAT SUSHI ROLLS UNTIL 8:30pm.  

— HOT TEA and WATER

Shrimp Tempura Roll

Shrimp Tempura Roll

 

There will be other drinks and alcohol for purchase.

NOTE*** The sushi rolls available will be a good variety chosen by the chef.  Diners will pick from a nice display of sushi that will be constantly replenished

*** CLICK HERE TO PURCHASE TICKETS ***  Limited to the first 50 people.  We are expecting a sell out.

Join us for this MUST EAT event on Monday January 16th, 2017.  As always, this Food Adventure will also be filled with Trivia, Door prizes and more…

Check out some more photos below of what you can expect at the special dinner.

Are you a local foodie??  Then join the more than 7,000 Dayton foodies on our Facebook Food Adventures Page HERE

All you can eat Jan 16th

All you can eat Jan 16th

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Up close Spider Roll

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Tuna Roll

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Front Entrance across from the Dayton Mall

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Dayton Roll

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Shrimp Tempura roll

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The Crab Seaweed Salad

plate

Deep Fried Roll

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Rainbow roll and Tuna Roll

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Ariake Roll and more

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Spider Roll – Softshell crab

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Salmon Roll up close

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Salmon Roll

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All the sushi you want ..

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Tuna Roll up close

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Chef Torching an eel roll

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Look at that plate !!

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Buy your tickets NOW !

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Spicy tuna roll

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Oh my goodness… an Ariake Roll!

 

 

 

 

 

Just Stuff It, Will Ya ?

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Green Sriracha Bread Pudding by Chef House

Green Sriracha Bread Pudding by Chef House

Everybody is talking turkey, turkey turkey… giving pointers on grilling a turkey, baking one, deep frying one, etc, etc and so on.

Well, the Food Adventures crew says .. STUFF IT !  Literally. We want to share our secret or not so secret tips for stuffing, which is just as important as the turkey!

 

*** CHEF HOUSE’S TAKE ON STUFFING:  Try Bread Pudding as an alternative. Always use quality ingredients.

 

—Stuffing vs. Bread Pudding by Chef House: I love both equally. My step dad makes an insanely good oyster stuffing every year for Christmas. It is loaded up with stock, butter and of course lots of oysters.  I think gizzards are in there too.

Chef House in the Living Dayton TV Kitchen

Chef House in the Living Dayton TV Kitchen

—Bread pudding is a pretty cool alternative in that it can be sweet or savory! I like how versatile it is.  I, of course, slightly spice mine up, add veggies (duh!) and you can’t beat the cheese, eggs and cream 🙂

 

—My only tips for these two would be “use quality ingredients.”  Make your own stock for the stuffing, or use a really good one, I love Trader Joe’s veggie stock, actually more than i like their chicken broth!  It has way more flavor. Use good bread! This year I am adding spicy sausage and caramelized onions to my Green Sriracha and zucchini bread pudding.

 

Jax with a plate of freshly carved Turkey

Jax with a plate of freshly carved Turkey

Wow, are you drooling yet?  We are just getting started on this Food Adventure Holiday edition….

 

HUNGRY JAX’S TAKE ON STUFFING: Don’t Stuff it !  Tweak it !

Hey fellow foodies… here are my tips on getting the most of your stuffing experience….

— I don’t ever put stuffing inside my turkey, I just cook it in a separate dish!  Why?  Because there is a slight risk of salmonella if the turkey is under cooked.  By placing stuffing inside the turkey you’re creating longer and unreliable cooking times.  Don’t risk turning a holiday into a sick day.

Jackie never puts stuffing in her turkeys. Maybe a few herbs...

Jackie never puts stuffing in her turkeys. Maybe a few herbs…

—Here are some tweaks I have done with test recipes!

1. Stuffing muffins: basically take your favorite stuffing recipe and cook it in a well greased muffin cups instead. baking time will be shorter so keep an eye on them.  But now you have individual servings!

2. Hollow out a pumpkin or any other favorite squash (acorn would be fun too!) and bake the stuffing in the squash! This is a great pairing with stuffing that has the flavors of sage, maple or even apples!

Jax added some cranberrys to this stuffing

Jax added some cranberrys to this stuffing

3. Add ins: Doctor up a simple stuffing by adding apples, pears, maple sausage, bacon or pancetta!  Raisins, crasins and water chestnuts are also great too!

Finally, we have the last crew member giving some tips:

 

THE BIG RAGU’S TAKE ON STUFFING: Go Italian with it.

Big Ragu chopping garlic in the DLM Culinary Center

Big Ragu chopping garlic in the DLM Culinary Center

The Big Ragu says “here is my super duper, top secret, family recipe for Italian style stuffing that is versatile, quick and easy.”

This recipe, developed by my mom, is used regularly by our family for turkey stuffing, stuffed artichokes, stuffed mushrooms and even stuffed clams.  I have tweaked it in my own special way, but basically it comes down to …. the “butter drizzle” at the end.

ITALIAN STYLE STUFFING RECIPE:

Oyster Stuffing, Ready for the Oven at Big Ragu's home

Oyster Stuffing, Ready for the Oven at Big Ragu’s home

Ingredients: 1 Loaf of Bread, 2 Eggs, 2 TBS Minced Garlic, 3 dashes of garlic powder, 3 dashes black pepper, 1 can of chicken broth (14oz), 2 TBS dried Oregano, 2 TBS Basil (dried or fresh), and a stick of melted butter or 2.

Directions:  Whirl a loaf of bread in a food processor (Ragu normally uses Wonder Bread) or chip a loaf of bread by hand into silver dollar size pieces.  Place bread into a big mixing bowl.  Add eggs and spices and mix by hand, no.. really, using your hand and fingers.  All the time slowly adding chicken broth until stuffing is mixed and slightly wet.   The stuffing is best cooked in a casserole dish at 350 degrees for about 15-20 minutes until golden brown.  *** The final and maybe most important step: Right before serving, drizzle some hot, melted butter over the top of the dressing.

Ragu's Turkey Stuffed with Lemon Halves and Quartered Onions

Ragu’s Turkey Stuffed with Lemon Halves and Quartered Onions

 

Want Oyster Suffing (Dressing)?  Use the above recipe and add a pint or quart of raw oysters, depending on how much of a seafood lover you are.

But Ragu, you say… “You didn’t put the stuffing in the turkey?”

NOPE.. I always cook it in a separate dish.

Here is what I stuff all turkeys with: Equal amounts of lemon halves and quartered onions.  I stuff them in until they are bursting out.  But I never eat the onions or lemons.

 

We hope this helps make your Thanksgiving plate complete

We hope this helps make your Thanksgiving plate complete

So there you have it…

The Food Adventure Crew of Chef House, Hungry Jax and The Big Ragu want to thank you for checking out our tips, and wish each and every one of you a Happy Thanksgiving.

Are you a Dayton Foodie?  Follow us on Facebook by clicking HERE.  We feature amazing photos, restaurant features, dinner events, charity events, recipes, cooking classes and so much more!

Feel free to browse some of our Holiday and party photos below.

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Chef House’s Green Sriracha Bread Pudding !

Even use Ragu's Stuffing for Artichokes

Even use Ragu’s Stuffing for Artichokes

Use the same stuffing techniques for whole chicken dinners

Use the same stuffing techniques for whole chicken dinners

Stuffed Clams by Big Ragu

Stuffed Clams by Big Ragu

We wish you a Happy Thanksgiving

We wish you a Happy Thanksgiving

Stuffed Portabella Mushroom - ready for the oven

Stuffed Portabella Mushroom – ready for the oven

Never stuff a deep fried turkey

Never stuff a deep fried turkey

 

Stuffing and more, makes the turkey dinner even better.

Stuffing and more, makes the turkey dinner even better.

Jackie basting her grilled Turkey

Jackie basting her grilled Turkey

Just Stuff It ! With lemon halves and onion quartes

Just Stuff It ! With lemon halves and onion quarters

Meet Dorothy Lane’s Culinary School All Stars

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Peggy Neary during a featured cooking class

Calling all cooks!  Our Food Adventures Crew loves to entertain.  One of those ways is through whipping up meals for friends and family.  Want to learn some skills from the basic to advanced?  May we suggest some classes?  If you want to “wow” them at your next dinner party, well then, we have the place for you….

Whether you call it the Dorothy Lane Market School of Cooking or the Culinary Center at Dorothy Lane Market, there is a cult following for this organization.  And rightfully so, as we are lucky to have such a resource her in Dayton.  Many brilliant cooks, chefs and kitchen volunteers make kitchen program come to life.  Each year, throughout all 12 months, hundreds of attendees learn from some of the Miami Valley’s Best.  Today, Food Adventures would like to introduce you to some of the All Stars that shine in this stellar organization.

 

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Lamb Shank Bruchetta by Chef House

HERE’S THE SKINNY on THE CULINARY CENTER at DLM:

— Located at 6177 Far Hills Ave. in Centerville in the Washington Square Shopping Center.

— Hours are Monday – Friday 10am-3pm

— They offer classes year round for all ages

Mary Cooney, one of our favorites with Jax !

Mary Cooney, one of our favorites with Jax who has Mary’s cookbook !

— Prices range, depending on the class, and of course you get taste plates of each course during these events.

— Some classes are hands on, others are just observatory.  The smells and the flavors are always fantastic, and the lessons are very informative.

— Numerous volunteers help clean, serve and even prepare some parts of the meals.  Without them, the courses would not go as smoothly.  In fact they wouldn’t take place at all.

— They do private events, like office parties.  Team building events, anniversary parties, etc.

The school of cooking is close to our hearts.  Hungry Jax has

Chef House prepping for a Food Adventure Class

Chef House prepping for a Food Adventure Class

been steadily active in volunteering over the years. She introduced The Big Ragu to the group, and he has even volunteered about 10 times over the past few years.  Chef House has hosted her own cooking classes, and has lead the way for our Food Adventures Crew to reach our dream of hosting a couple of classes ourselves (The next one is  “Food Adventure Party Foods” on May 18th, 2016).

 

Over the years, we have gotten to know the “ins and outs” of this fantastic Culinary Center, and the many “unsung heroes” of local cooking.

We are proud to introduce you to just some of the workhorses, that make the center a great success.  They are today’s “Must Meets.”

 

Zebbie Borland with a delicious looking Almond Cake

Zebbie Borland with a delicious looking Almond Cake

DOROTHY LANE MARKET CULINARY CENTER’S “MUST MEETS:

 

PEGGY NEARY: Peggy has been a joyful part of the DLM experience for 16 years.  She is the current manager, and runs most of the planning day in and day out. She readies and schedules all the classes, and prepares the paperwork.  even though she has a busy schedule, she always finds time to meet and plan for new events. Peggy always has a smile on her face, and is a big supporter of the Dayton community.  She is the glue.. er glucose that holds the place together !

 

MARY COONEY: Mary has been huge part of the classes and cooking program for over a decade.  Her specialties are her lifelong, Italian family recipes.  She is a tremendous baker too.  Mary Cooney is a first-generation Italian-American who has a passion for teaching. that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. We recommend her cookbook which just happens to be for sale at the DLM Culinary Center as well.  She is definitely one of our favorites.

Freshly made tortellini in broth

Freshly made tortellini in broth – Mary Cooney style

 

CARRIE WALTERS:  Every time we are around Carrie, she is always making some incredible food.  She is the official Dorothy Lane Market Corporate Chef.  She is in charge of running some of the most popular events at DLM like the Food & Wine Show.  She is also very involved in helping develop the curriculum of the Culinary Center classes.   Her happiness in the kitchen is infectious, and her classes are delicious, informative and fun.  Her reach goes beyond the School of Cooking.  You can find many of Carrie’s recipes in the pre-made foods for sale at Dorothy Lane Market.   She develops DLM’s Market report and instructional videos.  She loves to travel, and uses those opportunities to learn new recipes, cooking methods which enhance the programs of the Culinary Center.

Julia hoy is a shining star at the DLM Culinary Center

Julia Hoy is a shining star at the DLM Culinary Center

 

JULIA HOY: She typically works days at the Dorothy Lane Market Culinary Center.  Her specialty is German cooking and dishes.  Julia is also known for her dedication and cooking instruction in the “Basics” classes.  These are perfect introductory classes that are essesntial for those wanting to build the foundation of food knowledge.  This California girl graduated from college with a degree in Food Science.  She put her skills to work at Sunkist Growers,shortly before moving to Ohio.  Julia began working at Dorothy Lane Market in 2006 developing recipes for the Produce Departments. She continued her education at Sinclair, attaining a Culinary Arts degree and Culinary Certification.  She is a workhorse of the organization, and is one of the reasons for the school’s solid success.

Chef Carrie, Chef Wiley and Chef DiSanto - ALL STARS !

Chef Carrie, Chef Wiley and Chef DiSanto – ALL STARS !

 

ZEBBIE BORLAND: For 25 years, Zebbie has been a part of the Dorothy Lane Market family.  She is known for her popular cooking classes for kids.  From grilling to desserts, these classes are basic, informative and a perfect way to introduce your children formally to the world of cooking.  One of the pillars of the center, Zebbie helps round out a full program of classes at the Culinary Center.  Parents, take advantage of her great classes !

 

Chef House cooking with Mary Cooney

Chef House cooking with Mary Cooney

JOHN  CHICO: John is a passionate home cook.  His experiences cooking for family (like his 4 Italian Grandparents) and friends have brought his influences to the Culinary Center.  Always willing to learn new things, John soaks up a lot of the information and techniques by rubbing elbows the the staff.  John hosts the popular Pretzel Classes and a continuing education program with the University of Dayton.  Beef stew, polento, and sousvide are some of his specialties. He uses his wife and children to test “breakfast for dinner” recipes.  John has taken calsses at the center, volunteered for classes and finally has come full circle into an instructor.

Some classes even are paired with wine or beer !

Some classes even are paired with wine or beer !

 

We would be remiss if Food Adventures didnt mention just some of the “MUST MEET” chefs that have an influence on the Culinary Center at DLM.

 

CHEF JENN DISANTO:  This amazing Chef is even more of an amazing person.  She is one of our favorite people in the world.  Chef Jenn DiSanto has a long friendship with Chef House.  Hungry Jax has worked many of her cooking classes over the past decade.  Big Ragu even worked one a few year back, but his heart was stolen by the menu at her catering business called Fresco (that is another whole Food Adventure article in itself).  Jenn is a classically trained chef, known for using the highest-quality seasonal ingredients.

Hungry Jax on Kitchen Prep for some Buffalo Roll

Hungry Jax on Kitchen Prep for some Buffalo Roll

She earned her culinary degree in Connecticut but has traveled extensively, even becoming a private chef domestically and overseas.  Chef Disanto loves to pay homage to different cultures by producing some delicious, rustic recipes from different countries.  An upstate New York native, she brings a strong work ethic to the kitchen.  The result is meals that are extremely flavorful.  Jenn also devotes much time and resources to helping various Dayton area charities that are close to her heart.

 

CHEF ELIZABETH WILEY: Chef Wiley is one of the culinary superstars of the Miami Valley.  This Kansas native has been cooking professionally since 1979.  After coming to Dayton and having a nearly 2 decade stint at the Winds she went a different direction. In 2004, her big breakout came when she wowed crowds after opening Meadowlark Restaurant.  Her mantra is “We cook what we like to eat, and what’s in season.”  That philosophy has led to unmatched triumphs. Using her experiences cooking in Chicago, San Francisco and Key West, Chef Wiley has poured this knowledge into her delicious menus.  She parlayed her success and partnered in opening “Wheat Penny Pizza Oven.”  This inventive venture takes

Chef Liz Valenti is all smiles

Chef Liz Valenti is all smiles

pizza and Italian favorites to a new level.  She is also well known for her charitable contributions to local causes. Stay tuned for more news and business ventures from Chef Wiley.

 

CHEF LIZ VALENTI:  Chef Valenti is a positive force of energy at the DLM Culinary Center.  She is Catering and Private Party Director.  She handles all of this along with her businesses partnerships like, Wheat Penny Pizza Oven.  Known for pizza and innovative takes on Italian food, Liz’s star has been shining in Dayton for some time. Not only is she an amazing kitchen talent, she is also a great person.   If she is a part of the event, be prepared for a delicious time.  You will often notice her and her business partners helping various non-profit organizations around town.  She is always giving back to the community.

A Food Adventure of Champagne Mussels - a Chef House recipe

A Food Adventure of Champagne Mussels – a Chef House recipe

The Culinary Center also has some fun internal events from various Pot Luck dinners, to a Julia Child Birthday celebration meal.

Oh and lest we forget the store inside the Culinary Center.  Along the walls are books and various kitchen utensils for sale.  A lot of these items you won’t find anywhere else.  They also offer kitchen towels, copper items and many upscale verisons of essesntial kitchen tools.

Peggy works behind the Vino

Peggy works behind the Vino

 

Now you know a little bit more about the Culinary Center at Dorothy Lane Market.  It is a great “School of Cooking” for any Miami Valley resident.  Please take advantage of their classes and events.  Sign up for one today! Search www.DorothyLane.com for more info.

There are opportunities to volunteeer for these classes as well.  If you are interested contact Peggy at 937-435-5696 on weekdays.

The classes not only showcase the cooks, but they give a thoughtful insight on the very offerings of special, fresh ingredients from Dorothy Lane’s produce or specialty grocery sections.

For more content on Dayton’s Food Scene – “like” Food Adventures on Facebook by clicking HERE.

Please browse the photos below from our Food Adventures at Dorothy Lane Market’s Culinary Center:

Wok right in and start learning

Wok right in and start learning

Chef DiSanto's Swordfish Steaks

Chef DiSanto’s Swordfish Steaks

Chef Carrie at her best

Chef Carrie at her best

Food Adventure Dinner 1 of 6 courses

Food Adventure Dinner 1 of 6 courses

JAx is excited for our first cooking class and the signage!

JAx is excited for our first cooking class and the signage!

Preparing for a stir fry class

Preparing for a stir fry class

Inside the Center

Inside the Center

Food Adventures Class

Food Adventures Class

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Full House

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Our class

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Jax and Chef serving up our 2nd class

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Plating Tomato Pie, garlic artichoke cheese dip and melba toasts

Chef House at the Culinary Center

Chef House at the Culinary Center

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Jackie at LOBSTER CLASS !

Tomato Pie by our own Jax

Tomato Pie by our own Jax

 

 

 

 

 

“Nite at the Races” is Back!

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Endless Beer?  Endless food? Bet Cash? Win Cash? Pull Tabs? Raffle Prizes? And all for charity?? YES!  This is one time you are encouraged to “horse around.”

The Greater Dayton Apartment Association‘s charitable arm, “The Rent Foundation,” is again hosting a “Nite at the Races” event on Friday night, November 18th.

For the first time ever, this year’s event is being held at the ARBOR HALL in Dayton.

You will be able to bet cash and win cash on horse races shown on the BIG SCREEN and so much more.  Saddle up!  Are you ready? Because ……

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Dozens of Raffle Prizes

HERE’S THE SKINNY on “NITE AT THE RACES !”

—WHEN: FRIDAY NIGHT NOV. 18th from  6pm – 11pm

—WHERE: ARBOR HALL, 2150 Arbor Blvd, Dayton, OH 45439

—COST: **TICKETS are $15 at the door and includes all the food, draft beer and soft drinks you want.**

—FOOD: Wings, Pizza, Taco Bar, Hot Dog Bar and more.

Bring your friends and family!   You must be 21 or older to attend.

 

4 WAYS YOU CAN WIN and HELP THE RENT FOUNDATION!

$15 includes all the beer and food you want

— BET CASH, WIN CASH – Bet on horse races that will be shown on the big screen, pick the winner!

— “OWN” A HORSE at AUCTION – Be the winning bidder on a horse that wins the race!

— PULL TABS – Cash prizes for pull tabs.  Last year there was a $250 pull tab winner

— BUY A WINNING RAFFLE PRIZE TICKET: Liquor, Gift Baskets, Restaurant Gift Cards, Designer Purses, Electronics, massage certificates and much more.

 

What is the Rent Foundation?  This charitable group helps prevent homelessness by paying rent for families who are in crisis.  These are everyday families who are dealing with an unforeseen circumstance or a

family tragedy, and need some temporary help.  By partnering with the Greater Dayton Apartment Association (GDAA), the money raised will help benefit people living in those apartments communities across the Miami Valley.

What better way to help real people in the Dayton area?

And what a deal for endless drinks, food and entertainment for such a low price.  It is a no brainer!  Please help, by attending this event for a great cause.

SEE YOU AT THE RACES !!!

The night will be a blast, and will help house families.  Help support this worthy Dayton cause.  See you Friday, at the races !

Raffle Prizes include this lottery tree !

Hot Dog Bar, and drinks – all included in admission price !

Beer, and Betting on Horses !

Hot Dog Bar with the fixings !

Wine Basket raffle prizes

Kegs and Horses

Lots of winners

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So many raffle prizes of all sorts

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Volunteers for the event

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another winner

Fall at Hidden Valley Fruit Farm

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Down south on Route 48, is a great little place

Hay! Hay! Hay! Food, fun and fall flavors await you at The Hidden Valley Fruit Farm.  Just a few minutes south of Centerville on State Rout 48, Hidden Valley is the perfect place for a family Food Adventure, especially for little ones.  You can find pies to petting zoos, and scarecrows to strawberry jams.  They even have hay rides, pick your own apples and more.  We have great memories of coming here as kids.  This farm store is a perfect place to spend time with your loved onesand experience the sights and sniffs of the Fall season.

 

HERE’S THE SKINNY  on HIDDEN VALLEY FRUIT FARM:

Caramel Apples, anyone ?

—For over 60 years, located at 5474 OH-48, Lebanon, OH 45036 just a few minutes south of Centerville.

—10am – 6pm Sunday through Wednesday  and  10am – 7pm Thursday – Saturday

— Fun attractions include: Hayrides, pick your our pumpkin, pick your own apples, a gift shop in the 150 year old barn, an ice cream shop, and a petting zoo.   There is “so much room for activities”

Pumpkins Galore

— The Country Store is in a 150 year old barn.  It features a gift shop, a bakery, a produce area, grocery items and coffees.

— The small restaurant is open Wednesday to Saturday, and features an $8.99 lunch for a pulled-pork sandwich and two sides – choices are potato salad, corn-on-the-cob, or baked beans.

— They grow 38 different kind of apple varieties.

There are literally hundreds of choices, local squash, fruit jams and so much more.  Over the years we have tried dozens of items.  Here are some of our favorites that have lasted from the 1970’s.  Without further delay.. we present our MUST EATS !

 

MUST EATS at HIDDEN VALLEY FRUIT FARM:

Fritters, Cider and Apples….

— GALLON OF APPLE CIDER:  Hidden Valley Fruit Farm is one of the only farms in Ohio that still prepares its apple cider the old-fashioned way.  Not from concentrate, their cider is pressed from select apples out of their own orchards.  The cider goes from orchard, to press, to bottle, then straight to the refrigerators.  Their is no homogenization, no pasteurization, and no additives or preservatives.  The best cider ever in the Big Ragu’s opinion.  Maybe it is the nostalgia, but he has never tasted anything like it.

— PUMPKIN DONUTS:  Small, sugary and delicious.  We have been enjoying these for decades.  Get a few extra, they seem to disappear into hungry mouths on the way to the car.

Local Honey

— GALA APPLES:  OK, so they have 38 different kinds of apples… One of our favorites is the sweet Gala apples grown on site.  There are so many others, some good for baking, others good for eating.  All of them local, right off the trees and delicious.

— APPLE FRITTERS: These are huge.  They are sweet, glazed and delicious.  So sweet in fact, that they are guaranteed to attract a bee or two if eaten outside.  Made fresh, they melt in your mouth and go great with a glass of milk.

— LOCAL NATURAL RAW HONEY: There are so many uses for this wonderful product.  From a drop in your tea, to drizzling over cereal, this honey is fantastic.  On toast or a spoonful from the jar, it is a wonderful treat.  Did you know that consuming local honey helps guard against allergies to local plants?  It is true with all natural honeys and the area they are produced.

38 varities of apples

— CARAMEL APPLES WITH NUTS: Nice sized apples dipped in a thick caramel coating, with the bottom half rolled in chopped peanuts.  The result is everything you could ever want from a salty and sweet treat.  Sinful? You bet…  If you want to go big, they have a “Thriller” apple which is the deluxe chocolate added treat.  Although they are great, we stay old school here and prefer the original.

Honorable Mention:  The Homemade Fudge.  All flavors.  It used to cause family squabbles in the car on our way back from Kings Island..

Gala apples – sweet things grown on their orchard

The Hidden Valley Fruit Farm is a throwback Food Adventure and a tribute to the old days. Rural America eats and treats, and simple pleasures like a fall Hay ride.

Find the peace and calm of a brisk Autumn day, and visit this local treasure.  There is still time to grab a pumpkin before Halloween, and this is the perfect spot to scope one out. See you near the corn stalks, inside the barn….

Are you a Dayton Foodie?  Then follow us on Facebook by clicking here, and find your paradise.  The Big Ragu, Chef House and Hungry Jax are just a click away.

Please enjoy the sights of Fall at Hidden Valley Fruit Farm by browsing our photos below.

Pumpkins out front

Vintage Tractor

Chicken coop on site

Inside the Country Store

Butterfinger fudge – have you ever heard something so sweet?

Outside looking around

Stalk to you later

Activities and prices

No bake pies….

 

 

Indian Corn

Candy table

Pork in a can

Fresh from the orchard out back

 

Petting Farm and Playground

Scarecrows and Pumpkins out front

Apples – just picked….